A method for improving the emulsification of soy milk

Abstract

The application provides a method for improving the emulsification of soybean milk, which comprises the following steps: placing the soybean milk in a composite electromagnetic field, wherein the composite electromagnetic field comprises a superimposed alternating electric field and a rotating magnetic field; wherein the excitation voltage of the applied alternating electric field is 400-700 V, the frequency is 400-500 Hz, the magnetic field strength of the applied rotating magnetic field is 8-12 mT, the frequency is 5-10 Hz, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, so as to form the composite electromagnetic field by superimposition. The induced electric field and induced current formed by the applied alternating electric field in the soybean milk can change the polarity environment of the soybean milk, inhibit the aggregation of proteins in the soybean milk into macromolecular clusters, and the applied rotating magnetic field can uniformly disperse the proteins in the soybean milk, so as to improve the emulsification of the soybean milk; the taste of the soybean milk treated by the above method is more delicate and soft, and the quality is improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for improving the emulsification of soy milk. Background Technology

[0002] Soy milk has a long history in Asian countries, boasting rich nutritional value and excellent functional properties. Studies have shown that soy milk can lower cholesterol levels, alleviate oxidative stress, and even prevent cancer. Soy milk is also a major ingredient in many traditional soy products and plant-based products, such as soy sauce, dried bean curd sticks, tofu, and soy yogurt. For people with lactose intolerance or milk allergies, soy milk can also replace cow's milk as a high-quality protein supplement. Soybeans are rich in protein, soluble polysaccharides, phospholipids, and other emulsifying components, with soy protein being the most abundant, determining the overall emulsifying properties of soy milk. During the grinding process, these components enter the soy milk, giving it emulsifying properties, allowing it to be used as an emulsifying stabilizer in plant-based protein beverages. The emulsifying components in soy milk also ensure the stability of the system itself. Good emulsifying properties facilitate the even distribution of nutrients in soy milk, resulting in a smoother and more delicate taste, while reducing sedimentation during storage. Previous studies have primarily employed enzymatic hydrolysis to improve the emulsifying properties of soy milk. This involves treating soybeans with cellulase during the sowing stage to increase the dissolution rate of emulsifying components, followed by modifying soy protein with proteases to enhance its emulsifying properties. However, this approach negatively impacts the commercial value of soy milk. The interaction between proteins and flavor compounds plays a crucial role in the formation of soy milk's flavor. The addition of multiple enzymes not only creates unpleasant flavors but also damages the original texture and taste of the soy milk, posing certain health risks. Furthermore, some nutrients in the soy milk are lost during the process. Current methods for improving emulsification only consider enhancing emulsifying performance, neglecting the nutritional and commercial value of soy milk. This significantly negatively affects the flavor and nutritional value of soy milk, and the process is quite cumbersome. Summary of the Invention

[0003] To solve all or some of the above problems, the present invention provides the following technical solutions:

[0004] One objective of this invention is to provide a method for improving the emulsification properties of soy milk, comprising: placing soy milk in a composite electromagnetic field, wherein the composite electromagnetic field includes a superimposed alternating electric field and a rotating magnetic field; wherein the excitation voltage of the applied alternating electric field is 400~700 V and the frequency is 400~500 Hz, the magnetic field strength of the applied rotating magnetic field is 8~12 mT and the frequency is 5~10 Hz, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field.

[0005] The alternating electric field in the composite electromagnetic field induces an electric field and an induced current within the soy milk. Under the applied operating parameters of the alternating electric field, the intensity of the induced electric field is 21~25 V / cm, and the density of the induced current is 0.6~0.8 A / cm². 2 .

[0006] The soy milk described in this invention is liquid soy milk.

[0007] This invention discovers that applying an alternating electric field to soy milk can alter the polarity of the soy milk by creating an induced electric field and current within it. This alternating electric field causes a redistribution and movement of charges within the soy milk system, thereby inhibiting protein aggregation and reducing the formation of large molecular clumps. Furthermore, the applied rotating magnetic field can evenly disperse the proteins in the soy milk, thus improving its emulsification properties and stability, resulting in a smoother and more delicate texture.

[0008] Furthermore, the operating parameters of the alternating electric field and the rotating magnetic field affect the processing effect. This invention precisely controls the operating parameters of the alternating electric field to induce a certain intensity of current in the soy milk sample, enabling the soy milk to absorb higher energy in a short time and ensuring the formation of different potential distributions throughout the system. By adjusting the operating parameters of the rotating magnetic field to regulate the range of potential difference, the invention ensures that the soy milk is uniformly affected by the potential difference, making the entire system homogeneous and stable, thereby uniformly improving the emulsification performance of the soy milk.

[0009] Under the applied alternating electric field operating parameters, an induced electric field of 21-25 V / cm can be generated. This intensity range is sufficient to cause a redistribution of charges within the soy milk without damaging the protein molecular structure, thus preserving the original flavor and nutrients. However, if the induced electric field intensity is too high, it may lead to the decomposition or oxidation of macromolecular compounds in the soy milk, reducing its quality and safety. Excessive induced current density will result in unnecessary energy consumption and increased costs. Applying a rotating magnetic field with an intensity of 8-12 mT can achieve a uniform effect on the soy milk; if the intensity is too low, the effect will be insufficiently uniform. A rotating magnetic field frequency of 5-10 Hz can promote the uniform dispersion of proteins; if the frequency is too low, it will be insufficient for effective emulsification.

[0010] In some embodiments, the method specifically includes: keeping the soy milk in a flowing state within the composite electromagnetic field. While placing the soy milk in a static state within the composite electromagnetic field can improve its emulsification to some extent, this invention has found that keeping the soy milk in a flowing state within the composite electromagnetic field is more beneficial for maintaining its quality. This may be because the soy milk system is relatively complex, and prolonged static placement within the composite electromagnetic field can cause sedimentation and stratification, leading to a decline in soy milk quality. Simultaneously, the rotating magnetic field and the alternating electric field are superimposed perpendicularly, further inhibiting the aggregation of proteins in the soy milk.

[0011] In some embodiments, the method includes: causing the soy milk to flow at a constant speed in the composite electromagnetic field to ensure that the soy milk can be processed uniformly and effectively.

[0012] In some embodiments, the flow rate of soy milk in the composite electromagnetic field is 6~8 L / h.

[0013] In some embodiments, the residence time of the soy milk in the composite electromagnetic field is 100-120 s.

[0014] The present invention provides a method to achieve optimal emulsification of the flow rate and residence time of soy milk in a composite electromagnetic field, while avoiding excessive exposure of soy milk to the composite electromagnetic field, which could lead to flavor degradation. The precise control of these parameters aims to ensure efficient emulsification while maintaining the flavor and texture of soy milk, thus solving the problem that traditional methods for improving the emulsification of soy milk can easily lead to a decline in flavor.

[0015] In some embodiments, the method specifically includes: introducing soy milk into a pipeline and keeping the soy milk flowing in the pipeline; generating an alternating electric field through an alternating electric field generator, generating a rotating magnetic field through a rotating magnetic field generator, and making the direction of the alternating electric field perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field; and placing the pipeline within the composite electromagnetic field.

[0016] In some embodiments, the temperature of the soy milk in the composite electromagnetic field is controlled at 50-80°C, more preferably 55-78°C. For example, the temperature of the soy milk can be controlled using a temperature control device such as a constant-temperature water bath. This invention has conducted a detailed investigation and analysis of the peak temperature of soy milk in a magnetic field. Studies have shown that maintaining the peak temperature of soy milk in a magnetic field at 50-80°C, preferably 55-78°C, can effectively improve the taste of the soy milk and ensure that the peak temperature does not have an excessively negative impact on the sensory quality of the soy milk. If the temperature is too high, it will cause protein denaturation in the soy milk, which will reduce the emulsification performance of the soy milk and negatively affect its flavor.

[0017] In some embodiments, the pulping materials used to form the soy milk include one or more of soybeans, red beans, and black beans, but are not limited thereto.

[0018] The second objective of this invention is to provide a method for preparing soy milk, including...

[0019] The pulping materials are made into soy milk;

[0020] The soy milk is treated using any of the methods described above for improving the emulsification of soy milk.

[0021] The third objective of this invention is to provide a method for improving the smoothness of soy milk, comprising: processing soy milk using any of the methods described above.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention utilizes an alternating electric field to cause the redistribution and movement of charges in soy milk, inhibiting the aggregation of proteins in soy milk. Under the simultaneous application of a rotating magnetic field, the proteins in soy milk can be more evenly dispersed in the soy milk, improving the emulsification performance of soy milk and simultaneously improving the stability of the soy milk system, resulting in a more delicate and mellow taste. Moreover, this method does not cause a decline in the flavor or taste of soy milk. The method provided by the present invention has simple steps, can complete the emulsification process in a short time, has high processing efficiency, and is suitable for the scale-up production needs of soy milk. Detailed Implementation

[0023] The technical solutions of the present invention will be described in detail below with reference to specific embodiments, so that those skilled in the art can better understand and implement the technical solutions of the present invention. The specific functional details disclosed herein should not be construed as limiting, but are merely intended to form the basis of the claims and to teach those skilled in the art to employ the representative basis of the invention in different ways in any suitable detailed embodiment.

[0024] Example 1

[0025] Example 1 provides a method for improving the emulsificability of soybean milk through magnetoelectric treatment, specifically including the following steps:

[0026] (1) Raw material pretreatment: Boil soybeans to make soy milk, then let the soybeans cool to room temperature, put the soybeans into a container and make sure it is sealed;

[0027] (2) The soybean milk in the container is introduced into a pipeline and allowed to flow continuously at a rate of 6 L / h. An alternating electric field and a rotating magnetic field are applied, with the direction of the alternating electric field perpendicular to the direction of the rotating magnetic field, thereby superimposing to form a composite electromagnetic field. The soybean milk flows within the composite electromagnetic field at the aforementioned flow rate. The applied alternating electric field has an excitation voltage of 700 V and a frequency of 400 Hz. The alternating electric field generates an induced electric field and an induced current within the soybean milk. The intensity of the induced electric field is 25 V / cm, and the intensity of the induced current is 0.8 A / cm. 2The applied rotating magnetic field has a magnetic field strength of 8 mT and a frequency of 10 Hz; the soybean milk flows in the composite electromagnetic field for 120 s, and the peak temperature of the soybean milk flowing in the composite electromagnetic field is controlled to be 78℃.

[0028] After treatment, the emulsifying activity and emulsifying stability of soybean milk were tested using the method described in Xu Bin, Li Huixing, and Li Bin's study on the effect of enzymatic hydrolysis on the emulsifying properties of soybean milk [J]. Journal of Nanyang Institute of Technology, 2016, 8(04): 113-118. Each sample was tested three times, and the mean value was calculated. The emulsifying activity of the soybean milk in Example 1 after treatment with a composite electromagnetic field was measured to be 70.85 m. 2 / g, emulsification stability is 92.7 min.

[0029] Example 2

[0030] Example 2 provides a method for improving the emulsificability of red bean soy milk through magnetoelectric treatment, specifically including the following steps:

[0031] (1) Raw material pretreatment: Boil red bean soy milk, then cool the red bean soy milk to room temperature, put the red bean soy milk into a container and ensure that it is sealed;

[0032] (2) The red bean soy milk in the above container is introduced into the pipeline and allowed to flow continuously at a flow rate of 6 L / h; an alternating electric field and a rotating magnetic field are applied, with the direction of the alternating electric field perpendicular to the direction of the rotating magnetic field, thereby superimposing to form a composite electromagnetic field, causing the red bean soy milk to flow within the composite electromagnetic field at the above flow rate; the excitation voltage of the applied alternating electric field is 600 V, and the frequency is 450 Hz. The alternating electric field generates an induced electric field and an induced current in the soybean soy milk, with the intensity of the induced electric field being 23 V / cm and the intensity of the induced current being 0.7 A / cm. 2 The applied rotating magnetic field has a magnetic field strength of 10 mT and a frequency of 8 Hz; the red bean soy milk flows in the composite electromagnetic field for 120 s, and the peak temperature of the red bean soy milk when it flows in the composite electromagnetic field is 72 ℃.

[0033] The emulsifying activity of the red bean soy milk treated as described above was measured to be 69.21 m, using the same method as in Example 1. 2 / g, emulsification stability is 89.6 min.

[0034] Example 3

[0035] Example 3 provides a method for improving the emulsification of black soybean milk through magnetoelectric treatment, specifically including the following steps:

[0036] (1) Raw material pretreatment: Boil black soybean milk, then let the black soybean milk cool to room temperature, put the black soybean milk into a container and make sure it is sealed;

[0037] (2) The black soybean milk in the container is introduced into a pipeline and allowed to flow continuously at a rate of 8 L / h. An alternating electric field and a rotating magnetic field are applied, with the direction of the alternating electric field perpendicular to the direction of the rotating magnetic field, thus superimposing to form a composite electromagnetic field. The black soybean milk flows within the composite electromagnetic field at the aforementioned flow rate. The excitation voltage of the applied alternating electric field is 400 V, and the frequency is 500 Hz. The alternating electric field induces an electric field and an induced current within the black soybean milk. The intensity of the induced electric field is approximately 21 V / cm, and the intensity of the induced current is approximately 0.6 A / cm. 2 The applied rotating magnetic field has a magnetic field strength of 12 mT and a frequency of 5 Hz, causing black soybean milk to flow in the composite electromagnetic field for 100 s. The peak temperature of the black soybean milk in the composite electromagnetic field is 72 ℃.

[0038] The emulsifying activity of the black soybean milk treated as described above was measured to be 67.56 m, using the same method as in Example 1. 2 / g, emulsification stability is 87.7 min.

[0039] Example 4

[0040] The only difference between Example 4 and Example 1 is that the soybean milk was placed in a static state in a composite electromagnetic field formed by the superposition of an alternating electric field and a rotating magnetic field for 120 seconds. The rest of the process was the same as in Example 1.

[0041] The emulsifying activity of the soybean milk treated as described above was measured to be 56.43 m, using the same method as in Example 1. 2 / g, emulsification stability is 71.6 min.

[0042] Comparative Example 1

[0043] The only difference between Comparative Example 1 and Example 1 is that the soybean milk was not treated with alternating electric and rotating magnetic fields; all other procedures were the same as in Example 1. The emulsifying activity of the soybean milk was measured to be 50.38 m. 2 / g, emulsification stability is 69.8min.

[0044] The emulsifying activity and emulsifying stability of soybean milk in Comparative Example 1 were lower than those in Example 1, indicating that the treatment with alternating electric field and rotating magnetic field can change the interfacial activity of soybean milk, thereby significantly improving the emulsifying activity and emulsifying stability of soybean milk.

[0045] Comparative Example 2

[0046] The only difference between Comparative Example 2 and Example 2 is that the excitation voltage of the applied alternating electric field is 900 V, and the frequency is 700 Hz. The alternating electric field generates an induced electric field and an induced current in the red bean soy milk. The intensity of the induced electric field is approximately 28 V / cm, and the intensity of the induced current is approximately 1.0 A / cm. 2 The applied rotating magnetic field has a magnetic field strength of 14 mT and a frequency of 12 Hz. The rest is the same as in Example 2.

[0047] The emulsifying activity of the red bean soy milk treated by the method in Comparative Example 2 was measured to be 65.79 m, using the same method as in Example 1. 2 / g, emulsification stability is 74.5 min.

[0048] Comparing Example 2 with Comparative Example 2, it can be seen that although Comparative Example 2 can slightly improve the emulsifying activity of soy milk, the emulsifying stability is greatly reduced. This may be because the treatment of high-intensity alternating electric field and rotating magnetic field causes excessive expansion of protein in soy milk, which causes protein denaturation and leads to a decrease in the emulsifying stability of soy milk.

[0049] Comparative Example 3

[0050] The only difference between Comparative Example 3 and Example 3 is that the excitation voltage of the applied alternating electric field is 300 V, and the frequency is 300 Hz. The alternating electric field generates an induced electric field and an induced current in the black bean soy milk. The intensity of the induced electric field is approximately 19 V / cm, and the intensity of the induced current is approximately 0.4 A / cm. 2 The applied rotating magnetic field has a magnetic field strength of 5 mT and a frequency of 3 Hz. The rest of the implementation is the same as in Example 3.

[0051] The emulsifying activity of the black soybean milk treated as described above was measured to be 53.84 m, using the same method as in Example 1. 2 / g, emulsification stability is 71.2 min.

[0052] Comparing Example 3 with Comparative Example 3, it can be seen that Comparative Example 3 uses a magnetic field with lower parameters to treat soy milk, and the improvement in emulsification activity and emulsification stability of soy milk is limited. This may be because the low-parameter magnetic field is insufficient to disperse the protein in the soy milk and make it evenly distributed, thus having a limited effect on improving the emulsification performance of soy milk.

[0053] Comparative Example 4

[0054] The only difference between Comparative Example 4 and Example 1 is that Comparative Example 4 does not apply a rotating magnetic field; otherwise, it is implemented in the same way as Example 1.

[0055] The emulsifying activity of the soybean milk treated as described above was measured to be 56.62 m using the same method as in Example 1.2 / g, emulsification stability is 73.4 min.

[0056] In Comparative Example 4, the absence of a rotating magnetic field resulted in a decrease in the emulsifying activity and stability of the soybean milk, thus affecting its overall emulsifying performance. This may be because the Lorentz force exerted by the rotating magnetic field on the charged solute was lost, and the alternating electric field could not act on all the soybean milk solutes, thus having a poor effect on improving the quality of the soy milk.

[0057] Comparative Example 5

[0058] The only difference between Comparative Example 5 and Example 1 is that the soy milk was first kept in an alternating electric field at a flow rate of 6 L / h for 120s, and then the alternating electric field was turned off and a rotating magnetic field was applied for 120s. The rest of the process was the same as in Example 1.

[0059] The emulsifying activity of the soybean milk treated as described above was measured to be 57.37 m, using the same method as in Example 1. 2 / g, emulsification stability is 74.9 min.

[0060] Comparative Example 5, which first used an alternating electric field and then a rotating magnetic field, showed a significantly weaker effect than the combined electromagnetic field treatment. When using an alternating electric field alone, the soy milk inside the pipe was less affected, resulting in less uniform treatment. Subsequent use of a rotating magnetic field only homogenized localized solutes within the soy milk. Therefore, the emulsification performance of the soy milk in Comparative Example 5 was lower than that of the soy milk treated with the combined electromagnetic field.

[0061] Table 1. Emulsifying properties of soy milk from relevant embodiments and comparative examples of the present invention.

[0062]

[0063] In summary, this invention improves the emulsification of soy milk by using a composite electromagnetic field, solving the flavor degradation problem that may be caused by traditional techniques in soy milk processing. While improving the emulsification performance of soy milk, it also improves the taste of soy milk. The application of this invention can provide an effective solution for the production and preservation of soy milk.

[0064] All aspects, embodiments, features, and examples of this invention are to be regarded as illustrative in all respects and are not intended to limit the invention, the scope of which is defined only by the claims. Other embodiments, modifications, and uses will become apparent to those skilled in the art without departing from the spirit and scope of the invention as claimed.

[0065] In addition, the inventors of this case also conducted experiments with other raw materials, process operations, and process conditions described in this specification, referring to the aforementioned embodiments, and obtained relatively ideal results in all cases.

[0066] Although the invention has been described with reference to illustrative embodiments, those skilled in the art will understand that various other changes, omissions, and / or additions can be made without departing from the spirit and scope of the invention, and that elements of the embodiments can be substituted with substantially equivalents. Furthermore, many modifications can be made without departing from the scope of the invention to adapt particular situations or materials to the teachings of the invention. Therefore, this invention is not intended to be limited to the specific embodiments disclosed for carrying out the invention, but rather is intended to encompass all embodiments falling within the scope of the appended claims. Moreover, unless specifically stated otherwise, any use of the terms first, second, etc., does not indicate any order or importance, but is used to distinguish one element from another.

Claims

1. A method for improving the emulsifying properties of soy milk, characterized in that, include: The soy milk is made to flow in a composite electromagnetic field at a constant flow rate of 6-8 L / h, and the residence time in the composite electromagnetic field is 100-120 s. The composite electromagnetic field comprises superimposed alternating electric field and rotating magnetic field; wherein the excitation voltage of the applied alternating electric field is 400~700 V and the frequency is 400~500 Hz, the magnetic field strength of the applied rotating magnetic field is 8~12 mT and the frequency is 5~10 Hz, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field.

2. The method for improving the emulsificability of soy milk according to claim 1, characterized in that, Specifically, it includes: Soy milk is introduced into a pipe and kept flowing in the pipe; an alternating electric field is generated by an alternating electric field generator, and a rotating magnetic field is generated by a rotating magnetic field generator, with the direction of the alternating electric field perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field, and the pipe is placed within the composite electromagnetic field.

3. The method for improving the emulsificability of soy milk according to claim 1, characterized in that: The temperature of the soy milk in the composite electromagnetic field is set to 50~80 ℃.

4. The method for improving the emulsificability of soy milk according to claim 1, characterized in that: The raw materials used to make the soy milk include one or more of soybeans, red beans, and black beans.

5. A method for preparing soy milk, characterized in that, include: The pulping materials are made into soy milk; The soy milk is then processed using the method described in any one of claims 1-4.

6. A method for improving the smoothness of soy milk, characterized in that, include: Soy milk is processed using the method described in any one of claims 1-4.

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