Production method of fully deodorized soybean milk powder

Abstract

The invention discloses a production method of full-fishy-smell-removed soybean milk powder, and relates to the technical field of food, and the production method comprises the following specific steps: (1) soaking: soaking soybeans in white vinegar for 14-16 days, and grinding to obtain coarse soybean milk; (2) deodorization treatment: adding a compound enzyme into the coarse soybean milk for enzymolysis and deodorization to obtain an enzymatic hydrolysate, and then sequentially adding beta-cyclodextrin and activated carbon into the enzymatic hydrolysate for deodorization treatment to obtain deodorized soybean milk; wherein the compound enzyme is composed of alkaline protease, flavourzyme and lipase; and (3) sequentially homogenizing, sterilizing and spray-drying the de-fishy soybean milk to obtain the fully de-fishy soybean milk powder. Through combined application of multiple steps and multiple technologies such as soaking pretreatment, compound enzymolysis deodorization, beta-cyclodextrin inclusion and activated carbon adsorption, the beany flavor and other peculiar smell components of soybeans can be thoroughly removed, so that the produced soybean milk powder has pure and fresh flavor, and the taste and market acceptability of the product are greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for producing completely deodorized soybean milk powder. Background Art

[0002] Soybeans are a nutritious food, but for a long time, few people have eaten raw soybeans directly, because raw soybeans have a raw bean smell, are difficult to chew, and are not easy to digest. Eating too much can cause diarrhea. Therefore, people usually cook or fry soybeans to make them cooked before eating. However, it is this processing process that destroys many of the nutrients in soybeans, including a component called unsaturated fatty acids that can inhibit cholesterol, which is also destroyed after heating.

[0003] Soy milk powder has the characteristics of delicate taste, strong aroma, rich nutrition and easy to carry. It is a good product for family life and travel. In recent years, soy milk powder has become more and more popular. Soy milk powder refers to a powdered instant drink made from soybeans as the main raw material. The existing soy milk powder is generally processed into a solid form, i.e., soy milk powder, after being blended, concentrated and spray-dried by soybean milk. It maintains the nutritional characteristics of soybean milk, is easy to prepare and has a strong aroma. The existing soy milk powder production generally has the following disadvantages: soybeans need to be soaked before grinding, which takes a long time and has high water consumption, the beany smell in soybeans is not fully removed, the energy consumption is high, and the nutrient loss rate in the soy milk is also high.

[0004] Therefore, providing a soy milk powder production process that is efficient and completely free of fishy smell and can maximize the retention of nutrients is a technical problem that urgently needs to be solved in the field. Summary of the invention

[0005] The invention provides a method for producing completely deodorized soybean milk powder, which effectively solves the problems of residual beany smell, loss of nutrients and unstable product quality in the existing soybean milk powder production process through multi-step fine treatment and organic combination of multiple deodorization technologies.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] A method for producing completely deodorized soybean milk powder comprises the following specific steps:

[0008] (1) Soaking: Soak the soybeans in white vinegar for 14-16 days and then grind them to obtain crude soy milk;

[0009] (2) deodorizing treatment: adding a composite enzyme to the crude soy milk for enzymatic deodorizing treatment to obtain an enzymatic hydrolyzate, and then sequentially adding β-cyclodextrin and activated carbon to the enzymatic hydrolyzate for deodorizing treatment to obtain deodorized soy milk; wherein the composite enzyme is composed of alkaline protease, flavor protease and lipase;

[0010] (3) The deodorized soy milk is homogenized, sterilized and spray-dried in sequence to obtain a completely deodorized soy milk powder.

[0011] The present invention optimizes the process technology to give the product higher nutritional value, such as improving the anti-aging effect, lowering blood lipids, lowering blood pressure, preventing arteriosclerosis, treating diabetes and the like, can effectively enhance human immunity, and has multiple effects such as lowering blood lipids and losing weight, beautifying and fitness, killing bacteria and anti-cancer and the like.

[0012] Preferably, the white vinegar in step (1) is white vinegar with an acidity of 5%, and the mass ratio of the white vinegar to the soybeans is 13-16:15-20.

[0013] The invention soaks soybeans in high-concentration acetic acid, and during the soaking process, the soybeans absorb acidic components in the acetic acid, thereby achieving the purpose of softening the beans and removing the beany smell. The vinegar beans are very rich in nutritional value, have the characteristics of high protein, low fat and low calories, are rich in organic acids, calcium, iron, zinc, potassium, magnesium, vitamin B1 and other trace elements, can enhance human immunity, improve human disease resistance, regulate metabolism, promote calorie consumption and the like; and at the same time, the determination of technical parameters of key process points in the vinegar bean production process is solved, and the nutritional value, solubility and taste of the product can be better retained.

[0014] Preferably, the soaking is at room temperature.

[0015] Preferably, the soybean peeling rate in step (1) reaches more than 80%.

[0016] Preferably, the refining in step (1) is performed using a colloid mill.

[0017] Preferably, nitrogen is continuously introduced during the refining process in step (1) for protection.

[0018] Preferably, during the soaking process in step (1), when the total acidity reaches above 55%, honey is added, wherein the mass volume ratio of the soybeans to the honey is 18kg:500-600ml.

[0019] Preferably, in step (2), based on the mass of soybeans, the mass percentage of the alkaline protease added is 0.1-0.15%, the mass percentage of the flavor protease added is 0.02-0.05%, and the mass percentage of the lipase added is 0.03-0.08%.

[0020] Preferably, the enzymatic hydrolysis in step (2) is carried out at 50-60° C. for 40-60 min.

[0021] Preferably, after the enzymatic hydrolysis is completed, enzyme inactivation and solid-liquid separation are also included;

[0022] Wherein, the enzyme inactivation is maintained at 90-95°C for 5-10 minutes;

[0023] The solid-liquid separation is performed by centrifugation at 4000-5000 rpm for 10-20 min.

[0024] Preferably, in step (2), the amount of β-cyclodextrin added is 0.3-2% of the mass of the enzymatic hydrolysate, and the amount of activated carbon added is 0.1-1% of the mass of the enzymatic hydrolysate.

[0025] Preferably, the deodorizing treatment of β-cyclodextrin in step (2) is ultrasonic stirring at 50-60° C. for 20-30 min, and the deodorizing treatment of activated carbon is ultrasonic stirring at room temperature for 5-30 min;

[0026] Wherein, the ultrasonic condition is 20-25kHz, and the stirring speed is 100-500rpm.

[0027] Preferably, the homogenization in step (3) is a two-stage homogenization, and the homogenization pressure is: 25-30 MPa for the first stage and 40-42 MPa for the second stage;

[0028] The sterilization temperature is 120-125°C, the time is 10-50s, and the cooling temperature is 50-60°C;

[0029] The spray drying is carried out with a high pressure pump pressure of 15-22 MPa, a powder tower inlet air temperature of 170° C. or above, an exhaust air temperature of below 85° C., and a spray pressure of 10-20 MPA.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] (1) Highly efficient deodorization: The present invention can completely remove the beany smell and other odorous components of soybeans through the combined application of multiple steps and multiple technologies such as soaking pretreatment, composite enzymatic deodorization, β-cyclodextrin inclusion and activated carbon adsorption, so that the produced soy milk powder has a pure and fresh flavor, greatly improving the taste and market acceptance of the product;

[0032] (2) Nutritional retention: During the entire production process, the present invention strictly controls parameters such as temperature, time, pH, etc. in each process link, and combines measures such as nitrogen protection to effectively reduce the loss of nutrients, and retains high-quality plant protein, vitamins, minerals, isoflavones and other health-care ingredients in soybeans to the greatest extent, so that the soy milk powder has a higher nutritional value;

[0033] (3) Stable quality: The present invention adopts precise process control means, such as white vinegar soaking, colloid mill grinding, microfiltration membrane filtration, spray drying, etc., to ensure that the soy milk powder product has uniform particle size, good dispersibility, white color, and high stability. It can maintain good quality characteristics under different storage conditions, thereby extending the shelf life of the product;

[0034] (4) Process innovation: The production method of the present invention comprehensively considers multiple aspects such as raw material processing, deodorization technology, nutritional fortification and product molding. The various steps work together and complement each other to form a complete and efficient soy milk powder production process system with high innovation and practicality, providing strong support for technological upgrading and product innovation in the soy milk powder industry. DETAILED DESCRIPTION

[0035] The following describes embodiments of the present invention, which are exemplary and intended to be used to explain the present invention, but are not to be construed as limiting the present invention.

[0036] Example 1

[0037] The present invention provides a method for producing completely deodorized soybean milk powder, comprising the following specific steps:

[0038] (1) drying and peeling the soybeans until the peeling rate reaches more than 80% and setting aside;

[0039] (2) Soaking: Soak 18 kg of peeled soybeans in 15 kg of 5% acidity white vinegar for a total soaking time of 15 days at room temperature. On the 13th day, the total acidity reaches 58%. Add 500 ml of honey and continue soaking for 2 days (the total acidity reaches 69%). Suck the soaked material into a colloid mill and grind it at 45° C. with the colloid mill. Nitrogen is continuously introduced during the grinding process to obtain crude soybean milk.

[0040] (3) deodorization treatment: adding a composite enzyme to the crude soy milk and performing enzymolysis at 50-60°C for 40 minutes to deodorize the soy milk; after the enzymolysis is completed, the temperature is rapidly raised to 90°C and maintained for 8 minutes to inactivate the enzyme; the crude soy milk after enzyme inactivation is centrifuged at a speed of 4000 rpm for 10 minutes to obtain an enzymatic solution; then β-cyclodextrin is added to the enzymatic solution and ultrasonically stirred at 50-60°C for 20 minutes; then activated carbon is added and ultrasonically stirred at room temperature for 10 minutes; then filtered through a microfiltration membrane with a pore size of 0.1 mm to obtain deodorized soy milk; wherein the composite enzyme has an alkaline protease added in a mass percentage of 0.1%, a flavor protease added in a mass percentage of 0.02%, and a lipase added in a mass percentage of 0.03% based on the mass of soybeans; the amount of β-cyclodextrin added is 0.3% of the mass of the enzymatic solution; the amount of activated carbon added is 0.1% of the mass of the enzymatic solution; the ultrasonic condition is 20 kHz, and the stirring speed is 100 rpm;

[0041] (4) The deodorized soy milk is subjected to two-stage homogenization, sterilization and spray drying in sequence to obtain a completely deodorized soy milk powder, wherein the homogenization pressure is: 25 MPa for the first stage and 40 MPa for the second stage; the sterilization temperature is 120°C for 10 seconds and the cooling temperature is 50°C; the spray drying is carried out with a high-pressure pump pressure of 15 MPa, a powder tower inlet temperature of 170°C or above, an exhaust temperature of below 85°C and a spray pressure of 10 MPA.

[0042] Example 2

[0043] The present invention provides a method for producing completely deodorized soybean milk powder, comprising the following specific steps:

[0044] (1) drying and peeling the soybeans until the peeling rate reaches more than 80% and setting aside;

[0045] (2) Soaking: Soak 15 kg of peeled soybeans in 20 kg of 5% acidity white vinegar for a total soaking time of 14 days at room temperature. On the 11th day, the total acidity reaches 57%. Add 500 ml of honey and continue soaking for 3 days (the total acidity reaches 68%). Suck the soaked material into a colloid mill and grind it at 45° C. with the colloid mill. Nitrogen is continuously introduced during the grinding process to obtain crude soybean milk.

[0046] (3) deodorization treatment: adding a composite enzyme to the crude soy milk and performing enzymolysis at 50-60°C for 60 minutes to deodorize the soy milk; after the enzymolysis is completed, the temperature is rapidly raised to 95°C and maintained for 5 minutes to inactivate the enzyme; the crude soy milk after enzyme inactivation is centrifuged at a speed of 5000 rpm for 10 minutes to obtain an enzymatic solution; then β-cyclodextrin is added to the enzymatic solution and ultrasonically stirred at 50-60°C for 20 minutes; then activated carbon is added and ultrasonically stirred at room temperature for 30 minutes; then filtered through a microfiltration membrane with a pore size of 0.1 mm to obtain deodorized soy milk; wherein the composite enzyme has an alkaline protease added in a mass percentage of 0.15%, a flavor protease added in a mass percentage of 0.05%, and a lipase added in a mass percentage of 0.08% based on the mass of soybeans; the amount of β-cyclodextrin added is 1% of the mass of the enzymatic solution, the amount of activated carbon added is 0.5% of the mass of the enzymatic solution; the ultrasonic condition is 25 kHz, and the stirring speed is 300 rpm;

[0047] (4) The deodorized soy milk is subjected to two-stage homogenization, sterilization and spray drying in sequence to obtain a completely deodorized soy milk powder, wherein the homogenization pressure is: 30 MPa for the first stage and 42 MPa for the second stage; the sterilization temperature is 125°C, the time is 30 seconds, and the cooling temperature is 50°C; the spray drying is carried out with a high-pressure pump pressure of 15 MPa, a powder tower inlet temperature of 170°C or above, an exhaust temperature of below 85°C, and a spray pressure of 10 MPA.

[0048] Example 3

[0049] The present invention provides a method for producing completely deodorized soybean milk powder, comprising the following specific steps:

[0050] (1) drying and peeling the soybeans until the peeling rate reaches more than 80% and setting aside;

[0051] (2) Soaking: Soak 18 kg of peeled soybeans in 13 kg of 5% acidity white vinegar for a total soaking time of 16 days at room temperature. On the 13th day, the total acidity reaches 59%. Add 600 ml of honey and continue soaking for 3 days (total acidity reaches 68%). Suck the soaked material into a colloid mill and grind it at 45° C. with the colloid mill. Nitrogen is continuously introduced during the grinding process to obtain crude soybean milk.

[0052] (3) deodorization treatment: adding a composite enzyme to the crude soy milk and performing enzymolysis at 50-60°C for 50 minutes to deodorize the soy milk; after the enzymolysis is completed, the temperature is rapidly raised to 90°C and maintained for 8 minutes to inactivate the enzyme; the crude soy milk after enzyme inactivation is centrifuged at a speed of 4000 rpm for 10 minutes to obtain an enzymatic solution; then β-cyclodextrin is added to the enzymatic solution and ultrasonically stirred at 50-60°C for 20 minutes; then activated carbon is added and ultrasonically stirred at room temperature for 10 minutes; then filtered through a microfiltration membrane with a pore size of 0.1 mm to obtain deodorized soy milk; wherein the composite enzyme has an alkaline protease added in an amount of 0.15% by mass, a flavor protease added in an amount of 0.05% by mass, and a lipase added in an amount of 0.08% by mass, based on the mass of soybeans; the amount of β-cyclodextrin added is 2% by mass of the enzymatic solution, the amount of activated carbon added is 1% by mass of the enzymatic solution; the ultrasonic condition is 20 kHz, and the stirring speed is 500 rpm;

[0053] (4) The deodorized soy milk is subjected to two-stage homogenization, sterilization and spray drying in sequence to obtain a completely deodorized soy milk powder, wherein the homogenization pressure is: 25 MPa for the first stage and 42 MPa for the second stage; the sterilization temperature is 120°C, the time is 10 s, and the cooling temperature is 50°C; the spray drying is carried out with a high-pressure pump pressure of 15 MPa, a powder tower inlet temperature of 170°C or above, an exhaust temperature of below 85°C, and a spray pressure of 10 MPA.

[0054] Comparative Example 1

[0055] The difference from Example 1 is that white vinegar is replaced by water, and the remaining steps are exactly the same as those of Example 1.

[0056] Comparative Example 2

[0057] The difference from Example 1 is that white vinegar is replaced by the relevant components of Example 1 of CN113303439A for soaking, and the remaining steps are exactly the same as those of Example 1.

[0058] Comparative Example 3

[0059] The difference from Example 1 is that no composite enzyme is used for enzymolysis, and the remaining steps are exactly the same as those in Example 1.

[0060] Comparative Example 4

[0061] The difference from Example 1 is that β-cyclodextrin and activated carbon are not added for ultrasonic stirring, and the other steps are exactly the same as those in Example 1.

[0062] Comparative Example 5

[0063] The difference from Example 1 is that the addition of β-cyclodextrin and activated carbon is performed without ultrasound, and the remaining steps are exactly the same as in Example 1.

[0064] The test results of relevant components of the fully deodorized soy milk powder prepared in Examples 1-3 are as shown in Table 1. It can be seen from the data in the above table that the soy milk powder prepared by the present invention has a moisture content of ≤8.0%, a total acidity of ≥40%, a pH value of 4.4-4.9, a protein content of ≥35%, and a particle size of 100% that can pass through a 40-mesh sieve. At the same time, the nutritional value of vinegar beans is very rich, with the characteristics of high protein, low fat, and low calories. It is rich in organic acids, calcium, iron, zinc, potassium, magnesium, vitamin B1 and other trace elements, which can enhance human immunity, improve human disease resistance, and have the functions of regulating metabolism and promoting calorie consumption.

[0065] Table 1 Test results of relevant components of fully deodorized soybean milk powder prepared in Examples 1-3

[0066]

[0067] Table 2 shows the relevant data of soaking soybeans in white vinegar in Example 1. By soaking soybeans in high-concentration acetic acid, the soybeans absorb the acidic components in the acetic acid during the soaking process, thereby achieving the purpose of softening the beans and removing the beany smell, and the main nutrients in the soybeans and white vinegar can be retained, the taste is delicate and sour, and it is easy to digest, absorb and utilize.

[0068] Table 2 Data related to soybean soaking in white vinegar in Example 1

[0069]

[0070]

[0071] Product stability test experiment

[0072] The product of Example 1 was used as a test sample, and was placed under constant temperature conditions of 20°C and 37°C for observation, and the stability of the product was compared and analyzed by comparing the stratification and precipitation amount of the product;

[0073] The example was aseptically filled into a 100 mL colorimetric tube and stored statically. During the storage period, the thickness of the upper floating layer and the lower sedimentation layer of the sample were measured using a vernier caliper with an accuracy of 0.1 mm. The specific experimental results are shown in Tables 3 and 4. It can be seen from the data that the soymilk powder of the present invention has excellent stability.

[0074] Table 3 Results at room temperature 20-22℃ / 180 days

[0075]

[0076] Table 4 Results of accelerated heat preservation 36-38℃ / 180 days

[0077]

[0078]

[0079] The products prepared in Example 1 and Comparative Examples 1-5 were used to test the content of beany substances (hexanal, 2-hexenal, 1-hexanol, 1-octen-3-ol, trans-2-octenal, nonanal, trans-2-nonenal). The content of beany substances was tested using conventional techniques in the art. The relevant results are shown in Table 5.

[0080] Table 5 Detection results of beany odor substances in products prepared in Example 1 and Comparative Examples 1-5

[0081] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hexanal ug / g 0.015 1.258 0.565 0.956 0.852 0.786 2-Hexenal ug / g 0.024 0.452 0.122 0.231 0.185 0.157 1-Hexanol ug / g 0.001 0.312 0.089 0.189 0.122 0.102 1-Octene-3-olug / g 0.089 0.501 0.142 0.400 0.255 0.201 Trans-2-octenal ug / g 0.000 0.114 0.068 0.095 0.088 0.080 Nonanal ug / g 0.002 0.110 0.051 0.074 0.081 0.079 Trans-2-nonenal ug / g 0.000 0.104 0.042 0.085 0.058 0.049

[0082] It can be seen from the above table that the present invention can completely remove the beany smell and other odorous components of soybeans through the combined application of multiple steps and multiple technologies such as soaking pretreatment, composite enzymatic hydrolysis to remove odor, β-cyclodextrin inclusion and activated carbon adsorption, so that the produced soy milk powder has a pure and fresh flavor, which greatly improves the taste and market acceptance of the product and is superior to the existing technology.

[0083] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for producing completely deodorized soybean milk powder, characterized in that: The specific steps include: (1) Soaking: Soak the soybeans in white vinegar for 14-16 days and then grind them to obtain crude soy milk; (2) deodorizing treatment: adding a composite enzyme to the crude soy milk for enzymatic deodorizing treatment to obtain an enzymatic hydrolyzate, and then sequentially adding β-cyclodextrin and activated carbon to the enzymatic hydrolyzate for deodorizing treatment to obtain deodorized soy milk; wherein the composite enzyme is composed of alkaline protease, flavor protease and lipase; (3) The deodorized soy milk is homogenized, sterilized and spray-dried in sequence to obtain a completely deodorized soy milk powder.

2. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: The white vinegar in step (1) is white vinegar with an acidity of 5%, and the mass ratio of the white vinegar to the soybean is 13-16:15-20.

3. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: The soybean peeling rate in step (1) reaches more than 80%.

4. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: During the soaking process in step (1), when the total acidity reaches above 55%, honey is added, wherein the mass volume ratio of the soybeans to the honey is 18kg:500-600ml.

5. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: In step (2), based on the mass of soybeans, the mass percentage of the alkaline protease added is 0.1-0.15%, the mass percentage of the flavor protease added is 0.02-0.05%, and the mass percentage of the lipase added is 0.03-0.08%.

6. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: The enzymolysis in step (2) is performed at 50-60° C. for 40-60 min.

7. The method for producing a completely deodorized soybean milk powder according to claim 6, characterized in that: After the enzymolysis is completed, the steps include enzyme inactivation and solid-liquid separation; Wherein, the enzyme inactivation is maintained at 90-95°C for 5-10 minutes; The solid-liquid separation is performed by centrifugation at 4000-5000 rpm for 10-20 min.

8. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: In step (2), the amount of β-cyclodextrin added is 0.3-2% of the mass of the enzymolysis solution, and the amount of activated carbon added is 0.1-1% of the mass of the enzymolysis solution.

9. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: In step (2), the deodorizing treatment of β-cyclodextrin is carried out by ultrasonic stirring at 50-60° C. for 20-30 min, and the deodorizing treatment of activated carbon is carried out by ultrasonic stirring at room temperature for 5-30 min; Wherein, the ultrasonic condition is 20-25kHz, and the stirring speed is 100-500rpm.

10. The method for producing a completely deodorized soybean milk powder according to claim 1, characterized in that: The homogenization in step (3) is a two-stage homogenization, and the homogenization pressure is: 25-30 MPa for the first stage and 40-42 MPa for the second stage; The sterilization temperature is 120-125°C, the time is 10-50s, and the cooling temperature is 50-60°C; The spray drying is carried out with a high pressure pump pressure of 15-22 MPa, a powder tower inlet air temperature of 170° C. or above, an exhaust air temperature of below 85° C., and a spray pressure of 10-20 MPA.

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