Low-fishy-smell high-satiety composite soybean milk and preparation method thereof

Abstract

The invention discloses low-fishy-smell high-satiety composite soybean milk and a preparation method thereof, and the composite soybean milk comprises the following components in parts by mass: 100 parts of a bean composition which is composed of soybeans, black beans, kidney beans, cowpeas and chickpeas in equal mass ratio; 3-5 parts of chia seeds; 1-2 parts of soybean lecithin; 0.5 to 0.8 part of a sweetening agent, wherein the sweetening agent comprises erythritol and mogroside; the metal ion chelating agent comprises sodium citrate and sodium phytate in a mass ratio of 2: 1; and 0.02 to 0.08 part of sodium chloride. The method has the beneficial effects that the activity of lipoxygenase in bean compositions after germination is effectively reduced and the beany flavor in soybean milk is reduced by virtue of a synergistic means of pulse and germination, and various bean compositions are arranged, are subjected to enzymolysis and are matched with chia seeds, so that the bean flavor in the soybean milk is reduced. The chia seeds and enzymatic hydrolysate of the bean composition can form a composite gel system, and the satiety of the soybean milk is remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of soybean milk preparation. More specifically, the present invention relates to a compound soybean milk with low fishy smell and high satiety and a preparation method thereof. Background Art

[0002] As a traditional plant protein beverage, soybean milk is deeply loved by consumers for its characteristics of being rich in high-quality plant protein, free of cholesterol and lactose. Especially in the current trend of pursuing healthy and low-fat diets, soybean milk has become a highly recommended beverage due to its natural and nutritionally balanced properties. Soybean milk can not only be further processed into traditional soy products, such as tofu and yuba, but also be the main raw material for many emerging plant-based products, such as soy yogurt and soy ice cream.

[0003] However, traditional soybean milk products still have some limitations. For example, due to components such as lipoxygenase in soybean raw materials, traditional soybean milk often has a strong fishy smell of beans, reducing consumers' acceptance. In addition, the nutritional components of traditional soybean milk are relatively single, mainly protein, lacking other functional components, and it is difficult to meet consumers' needs for high satiety, diverse nutrition, and functional beverages, limiting its market potential. Summary of the Invention

[0004] One object of the present invention is to solve at least the above problems and provide at least the advantages described hereinafter.

[0005] Another object of the present invention is to provide a compound soybean milk with low fishy smell and high satiety and a preparation method thereof, which can effectively remove the fishy smell of soybean milk, is convenient and simple to process, and improves the high satiety of soybean milk.

[0006] To achieve these objects and other advantages according to the present invention, there is provided a compound soybean milk with low fishy smell and high satiety, comprising:

[0007] 100 parts of a bean composition, composed of equal mass ratios of soybeans, black beans, kidney beans, cowpeas, and chickpeas;

[0008] 3 - 5 parts of chia seeds;

[0009] 1 - 2 parts of soy lecithin;

[0010] 0.5 - 0.8 part of a sweetener, the sweetener comprising erythritol and mogroside in a mass ratio of 10:1 - 15:1;

[0011] 0.01 - 0.03 part of a metal ion chelator, the metal ion chelator comprising sodium citrate and sodium phytate in a mass ratio of 2:1;

[0012] 0.02 - 0.08 part of sodium chloride;

[0013] Among them, the chia seeds are ultra-finely pulverized and form a composite gel system with the enzymatic hydrolysate of the bean composition. The enzymatic hydrolysate of the bean composition is prepared by subjecting the bean composition to stepwise enzymatic hydrolysis using a composite enzyme preparation. The composite enzyme preparation includes α-galactosidase, cellulase, and lipase, and the enzymatic hydrolysis temperature is 35-50 °C.

[0014] Preferably, the stepwise enzymatic hydrolysis includes:

[0015] The first stage: treating with α-galactosidase for 25-35 min under the condition of pH 4.5-5.5;

[0016] The second stage: after adjusting the pH to 6.8-7.2, performing a combined treatment with cellulase and lipase for 40-50 min.

[0017] Preferably, the composite soy milk further contains 0.1-0.3 parts of inulin, and the inulin is embedded on the surface of the chia seeds by spray drying.

[0018] Preferably, the soy lecithin is a mixture of deoiled phospholipid powder and lysophospholipid, and the mass ratio of the two is 3:1-5:1. The deoiled phospholipid powder is prepared by subjecting soybean oil foots to acetone deoiling treatment.

[0019] Preferably, the stepwise enzymatic hydrolysis is specifically as follows:

[0020] The first stage: at pH 5.0 ± 0.2, adding α-galactosidase until the mass of α-galactosidase and the concentration are 0.15%-0.2% w / v, performing enzymatic hydrolysis under the condition of 50 ± 1 °C, continuously stirring at a speed of 200 rpm, and the enzymatic hydrolysis time is 30 ± 2 min;

[0021] Intermediate treatment: adjusting the pH to 7.0 ± 0.1 using 0.1 mol / L phosphate buffer solution, adding 0.05% protease inhibitor PMSF, maintaining the temperature at 40 ± 1 °C, and introducing nitrogen for protection for 5 min;

[0022] The second stage: adding a composite enzyme, which is composed of cellulase and lipase with a mass ratio of 3:1, controlling the concentration of the composite enzyme at 0.2%-0.25% w / v, performing enzymatic hydrolysis under the condition of 45 ± 1 °C, continuously stirring at a speed of 150 rpm, and the enzymatic hydrolysis time is 45 ± 2 min;

[0023] Termination of enzymatic hydrolysis: quickly raising the temperature to 85 °C and maintaining for 3 min, immediately cooling to below 25 °C, and adding 0.01% food-grade enzyme inhibitor.

[0024] Preferably, it further includes a pretreatment process of the bean composition, including:

[0025] Place the bean composition in an ultrasonic cleaner. After adding cleaning water, add 0.1% food-grade sodium bicarbonate, 0.05% vitamin C, and 0.02% calcium citrate. Soak at a water temperature of 25 ± 1°C for 6 - 8 hours. At the beginning of soaking, perform ultrasonic treatment at a frequency of 40 kHz and a power of 300 W for 5 min, and then stir at a speed of 60 rpm for 5 min every 2 hours to obtain a mixture. Filter the mixture through a double-layer filter screen. The upper layer of the double-layer filter screen is a 40-mesh filter screen, and the lower layer is an 80-mesh filter screen to obtain a filtered bean composition. Wash the bean composition with pure water to obtain a pretreated bean composition; the ratio of the bean composition to the activated water is 1:3 w / v.

[0026] Preferably, the specific method of encapsulating inulin on the surface of chia seeds by spray drying is as follows:

[0027] Bake chia seeds at a sub-low temperature of 40°C for 10 - 15 min, and pulverize them to a D50 particle size of 20 - 50 μm using an ultrafine pulverizer; prepare a 20% - 25% w / v inulin solution, and the ratio of the pulverized chia seeds to the inulin solution is 1:2 - 1:3 w / v; place the pulverized chia seeds in the feeding system of a spray dryer, atomize the inulin solution into tiny droplets through the nozzle of the spray dryer, and evenly spray them on the surface of chia seed particles. Control the inlet air temperature at 175 - 185°C, the outlet air temperature at 82 - 88°C, and the atomization pressure at 0.8 - 1.2 MPa.

[0028] Preferably, after the pretreatment of the bean composition, it further includes a germination step, and the specific germination step is as follows:

[0029] After subjecting the pretreated bean composition to pulsed light treatment, obtain a bean composition after pulsed light treatment; transfer the bean composition after pulsed light treatment to a constant-temperature germination box, add germination water and germinate for 36 h. The preparation of the germination water is as follows: add 0.15% ± 0.05% vitamin C to pure water, simultaneously add 0.02% calcium citrate as a stabilizer, add 0.01% - 0.03% erythritol as an osmotic regulator, and prepare it after controlling the dissolved oxygen of pure water at 5 - 6 mg / L;

[0030] During germination, control the germination temperature at 28 ± 0.5°C, the relative humidity at 85% - 90%, the light intensity at 200 - 300 lux, the light-dark cycle at 12 h / 12 h, change the germination water every 6 - 8 hours, and stir at a speed of 60 rpm for 2 - 3 min each time when changing water; after germination, quickly cool down with 2°C cold water and drain the water to obtain a germinated bean composition.

[0031] A preparation method of a low-fishy and high-satiety composite soy milk, comprising the following steps:

[0032] S1. Select soybeans, black beans, kidney beans, cowpeas, and chickpeas to form a bean composition with an equal mass ratio, and wash and screen them respectively; after the chia seeds are baked at 40 °C for 10 - 15 min, they are subjected to ultrafine pulverization treatment to obtain pulverized chia seeds;

[0033] S2. Place the washed and screened bean composition in pure water for soaking, with the water temperature at 25 - 30 °C and the soaking time of 6 - 8 hours, and change the water every 2 hours during soaking to obtain the soaked bean composition; after the soaked bean composition is rinsed with pure water and drained, it is treated with pulsed intense light to obtain the pulsed intense light - treated bean composition; among them, the conditions for pulsed intense light treatment are: pulsed energy 400 KJ, number of pulses 300 times, and pulse distance 10 cm;

[0034] S3. Place the pulsed intense light - treated bean composition in a constant - temperature germination box, add germination water and germinate for 36 h. The preparation of the germination water is as follows: add 0.15% ± 0.05% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.01% - 0.03% erythritol as an osmotic regulator, and control the dissolved oxygen of pure water to be 5 - 6 mg / L before preparation; during germination, control the germination temperature at 28 ± 0.5 °C, the relative humidity to be maintained at 85% - 90%, the light intensity at 200 - 300 lux, and the light - dark cycle at 12 h / 12 h, change the germination water every 6 - 8 hours, and stir at a speed of 60 rpm for 2 - 3 min each time when changing the water; after germination, quickly cool with 2 °C cold water and drain the water to obtain the germinated bean composition;

[0035] S4. Mix the germinated bean composition with pure water, first add α - galactosidase and mix evenly, treat it at pH 4.5 - 5.5 and a temperature of 50 °C for 30 min, then adjust the pH to 6.8 - 7.2, add cellulase and lipase and mix evenly, and treat it at a temperature of 35 °C for 50 min, and inactivate the enzyme to obtain the enzymatic hydrolysate of the bean composition; among them, the mass ratio of the bean composition, the pure water, the α - galactosidase, the cellulase, and the lipase is 300:1200:2:3:1;

[0036] S5. Grind the enzymatic hydrolysate of the bean composition and pure water in a ratio of 1:6 to obtain a soymilk base; based on the mass of the bean composition, add ground chia seeds with a mass fraction of 3% - 5%, soy lecithin with a mass fraction of 1 - 2%, a sweetener with a mass fraction of 0.5% - 0.8%, a metal ion chelator with a mass fraction of 0.01 - 0.03%, and sodium chloride with a mass fraction of 0.02% - 0.08% to the soymilk base to obtain the formulated soymilk; wherein, the sweetener includes erythritol and mogroside in a mass ratio of 10:1 - 15:1, and the metal ion chelator includes sodium citrate and sodium phytate in a mass ratio of 2:1.

[0037] S6. Homogenize the formulated soymilk using a three-stage homogenization process to obtain homogenized soymilk. The specific homogenization conditions are as follows: the first stage is homogenized at 20 MPa for 2 min, the second stage is homogenized at 35 MPa for 1 min, and the final stage is homogenized at 15 MPa for 30 s; place the homogenized soymilk in an instant sterilizer at 121 °C for 2 - 3 s to obtain sterilized soymilk; fill the sterilized soymilk by nitrogen displacement in a hundred-class clean environment to obtain filled soymilk; store the filled soymilk in a 4 °C cold storage in the dark.

[0038] Preferably, in step S5, the specific steps of grinding the enzymatic hydrolysate of the bean composition and pure water in a ratio of 1:6 are as follows: mix the enzymatic hydrolysate of the bean composition and 4 °C pure water in a mass ratio of 1:6 to obtain a mixed solution, add 0.05% - 0.1% sodium ascorbate to the mixed solution, adjust the pH to 6.8 - 7.2 and then grind. During the grinding process, first use a colloid mill to grind and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 50 - 100 μm, rotation speed 3000 rpm, temperature ≤ 15 °C, and the conditions for high-pressure homogenization are: pressure 50 - 80 MPa, circulate 2 - 3 times.

[0039] The present invention has at least the following beneficial effects:

[0040] First, compared with traditional soymilk that only uses soybeans, the present invention also uses several miscellaneous beans such as black beans, kidney beans, cowpeas, and chickpeas. Miscellaneous beans themselves contain relatively high starch content, and in addition, dietary fiber such as chia seeds is added, which effectively enhances the satiety and prolongs the satiety time, meeting the needs of people for weight loss meal replacement and weight control.

[0041] Second, the present invention is rich in nutrition. The soymilk is rich in high-quality plant protein, various vitamins and minerals, and at the same time retains the nutritional components of natural beans, enhancing the overall health value.

[0042] Third, the present invention uses a pulsed light synergistic germination treatment process to reduce the beany smell, improve the smoothness and taste of the soymilk, making it more popular among consumers.

[0043] Fourth, while providing a high sense of satiety, the present invention maintains low-calorie characteristics and is suitable for substitute meals or daily light food combinations.

[0044] Fifth, by optimizing the process, the present invention significantly improves the homogeneity and storage stability of the product, extends the shelf life, and is suitable for industrial production and market promotion.

[0045] Sixth, the present invention uses whole beans for grinding without excluding bean dregs, retains dietary fiber, increases the sense of satiety, and at the same time avoids waste of bean dregs, realizing the efficient utilization of whole bean resources and conforming to the sustainable development trend of diet.

[0046] Seventh, the process of the present invention is simple and the production cost is low, which is suitable for industrial production. At the same time, it solves the problem of reusing soybean by-products for soybean processing enterprises, reduces the production cost, avoids environmental pollution problems, and greatly improves the added value of soybean by-products.

[0047] Eighth, the chia seeds of the present invention form a three-dimensional network gel structure through hydrogen bonding and hydrophobic interaction with the enzymatic hydrolysate of beans after ultrafine grinding, significantly improving the water holding capacity, stability and satiety of soy milk; in addition, by adding a metal ion chelator, the metal ion chelator chelates metal ions such as Fe ions and Cu ions, effectively inhibits lipid oxidation, and improves the stability of the soy milk system.

[0048] Other advantages, objectives and features of the present invention will be partially reflected by the following description and partially understood by those skilled in the art through research and practice of the present invention. Detailed Description of the Invention

[0049] The following further describes the present invention in detail with reference to the embodiments, so that those skilled in the art can implement it according to the description in the specification.

[0050] It should be understood that the terms such as "having", "comprising" and "including" used herein do not exclude the presence or addition of one or more other elements or their combinations.

[0051] The present invention provides a low - fishy - smell and high - satiety composite soybean milk, which comprises the following components in parts by mass: 100 parts of a bean composition, which is composed of equal - mass - ratio soybeans, black beans, kidney beans, cowpeas and chickpeas; 3 - 5 parts of chia seeds; 1 - 2 parts of soy lecithin; 0.5 - 0.8 part of a sweetener, wherein the sweetener comprises erythritol and mogroside in a mass ratio of 10:1 - 15:1; 0.01 - 0.03 part of a metal ion chelator, wherein the metal ion chelator comprises sodium citrate and sodium phytate in a mass ratio of 2:1; 0.02 - 0.08 part of sodium chloride; wherein, the chia seeds are subjected to ultrafine pulverization and form a composite gel system with the enzymatic hydrolysate of the bean composition, the enzymatic hydrolysate of the bean composition is prepared by step - wise enzymatic hydrolysis of the bean composition using a composite enzyme preparation, the composite enzyme preparation comprises α - galactosidase, cellulase and lipase, and the enzymatic hydrolysis temperature is 35 - 50 °C;

[0052] By adopting the above - mentioned technical solution, the beneficial effects are as follows: through the combination of various beans, rich nutritional components are provided, and the nutrition of different beans is complementary. The chia seeds and the enzymatic hydrolysate of the bean composition form a composite gel system, increasing the satiety. Using a specific composite enzyme preparation for step - wise enzymatic hydrolysis can effectively remove fishy - smell substances and retain nutritional components. At the same time, components such as metal ion chelators act synergistically to improve the stability and taste of the soybean milk.

[0053] In another technical solution, the step - wise enzymatic hydrolysis includes: the first stage: treating with α - galactosidase for 25 - 35 min under the condition of pH 4.5 - 5.5; the second stage: after adjusting the pH to 6.8 - 7.2, performing a composite treatment with cellulase and lipase for 40 - 50 min. By adopting this technical solution, the beneficial effects are as follows: by precisely controlling the pH value and time of step - wise enzymatic hydrolysis, α - galactosidase first removes bad components such as flatulence factors in the beans, and then cellulase and lipase further act to improve the taste and flavor of the soybean milk, while retaining nutritional components such as proteins to the greatest extent and improving the product quality.

[0054] In another technical solution, the composite soybean milk further comprises 0.1 - 0.3 part of inulin, and the inulin is embedded on the surface of chia seeds by spray drying. By adopting this technical solution, the beneficial effects are as follows: the inulin is embedded on the surface of chia seeds. Inulin has the characteristics of dietary fiber, which can increase the satiety. At the same time, the embedding method makes it more stable in the soybean milk system and acts synergistically with other components to further improve the functionality and nutritional value of the composite soybean milk.

[0055] In another technical solution, the soy lecithin is a mixture of deoiled phospholipid powder and lysophospholipid, and the mass ratio of the two is 3:1 to 5:1. The deoiled phospholipid powder is prepared by subjecting soybean oil foots to acetone deoiling treatment. By adopting this technical solution, the beneficial effects obtained are that deoiled phospholipid powder is prepared from soybean oil foots, realizing the reuse of resources and reducing costs. Appropriate deoiling conditions ensure the quality of the deoiled phospholipid powder. Adding it to soymilk helps to improve the emulsifying property and stability of soymilk and enhance the product quality.

[0056] In another technical solution, the stepwise enzymatic hydrolysis is specifically as follows:

[0057] First stage: At pH 5.0 ± 0.2, add α-galactosidase until the mass of α-galactosidase is 0.15%-0.2% w / v in concentration, carry out enzymatic hydrolysis at 50 ± 1°C, continuously stir at a rotation speed of 200 rpm, and the enzymatic hydrolysis time is 30 ± 2 min;

[0058] Intermediate treatment: Adjust the pH to 7.0 ± 0.1 with 0.1 mol / L phosphate buffer solution, add 0.05% protease inhibitor PMSF, maintain the temperature at 40 ± 1°C, and introduce nitrogen for protection for 5 min;

[0059] Second stage: Add a composite enzyme, which is composed of cellulase and lipase with a mass ratio of 3:1. Control the concentration of the composite enzyme at 0.2%-0.25% w / v, carry out enzymatic hydrolysis at 45 ± 1°C, continuously stir at a rotation speed of 150 rpm, and the enzymatic hydrolysis time is 45 ± 2 min;

[0060] Termination of enzymatic hydrolysis: Rapidly raise the temperature to 85°C and hold for 3 min, immediately cool to below 25°C, and add 0.01% food-grade enzyme inhibitor;

[0061] In the above technical solution, in the first stage of stepwise enzymatic hydrolysis, a mixed system formed by a bean composition and an appropriate amount of water is first prepared. The pH value of the system is precisely adjusted to 5.0 ± 0.2, and α-galactosidase is added according to the standard that the concentration of α-galactosidase is 0.15% - 0.2% (w / v). The temperature of the reaction system is controlled at 50 ± 1 °C, the stirring device is turned on, and continuous stirring is carried out at a speed of 200 rpm, and the enzymatic hydrolysis time is controlled at 30 ± 2 minutes. After the enzymatic hydrolysis in the first stage is completed, intermediate treatment is carried out. The pH value of the system is adjusted to 7.0 ± 0.1 using 0.1 mol / L phosphate buffer, 0.05% protease inhibitor PMSF is added, while maintaining the temperature at 40 ± 1 °C, and nitrogen is introduced for protection for 5 minutes to prevent adverse situations such as the enzymatic hydrolysate from being oxidized. Subsequently, the second stage of enzymatic hydrolysis is carried out, and a composite enzyme composed of cellulase and lipase with a mass ratio of 3:1 is added, and the concentration of the composite enzyme is controlled at 0.2% - 0.25% w / v. The temperature is adjusted to 45 ± 1 °C, and continuous stirring is carried out at a speed of 150 rpm, and the enzymatic hydrolysis time is 45 ± 2 minutes. After the enzymatic hydrolysis is completed, the temperature is quickly raised to 85 °C and maintained for 3 minutes for enzyme inactivation operation, and then immediately cooled to below 25 °C, and 0.01% food-grade enzyme inhibitor is added to stabilize the enzymatic hydrolysate and provide a stable enzymatic hydrolysis product for the subsequent soybean milk preparation step.

[0062] Adopting this technical solution, the beneficial effects obtained are that the refined enzymatic hydrolysis parameters ensure the precise control of the enzymatic hydrolysis process, the optimization of the enzymatic hydrolysis conditions in each stage enables the full play of the enzyme activity, improves the stability and repeatability of the enzymatic hydrolysis effect, thereby steadily improving the quality of soybean milk, effectively removing bad components, and retaining nutrients.

[0063] In another technical solution, it also includes a pretreatment process of the bean composition, including:

[0064] Place the bean composition in an ultrasonic cleaning machine, add cleaning water and then add 0.1% food-grade sodium bicarbonate, 0.05% vitamin C and 0.02% calcium citrate, soak at a water temperature of 25 ± 1 °C for 6 - 8 hours, initially use ultrasonic treatment with a frequency of 40 kHz and a power of 300 W for 5 min, and then stir at a speed of 60 rpm for 5 min every 2 hours to obtain a mixture. Filter the mixture using a double-layer filter screen, obtain the filtered bean composition, wash the bean composition with pure water, and obtain the pretreated bean composition; the ratio of the bean composition to the activated water is 1:3 w / v, the upper layer of the double-layer filter screen is a 40-mesh filter screen, and the lower layer is an 80-mesh filter screen;

[0065] In the above technical solution, the legume composition is placed in an ultrasonic cleaner, and cleaning water is added according to the ratio of the legume composition to activated water of 1:3 (w / v). 0.1% food-grade sodium bicarbonate, 0.05% vitamin C and 0.02% calcium citrate are added to the water. The water temperature is set at 25 ± 1 °C, and the soaking time is 6 - 8 hours. At the beginning of soaking, the ultrasonic cleaner is turned on, the frequency is set at 40 kHz, the power is 300 W, and it is processed for 5 minutes to promote the removal of impurities and the preliminary activation of the legumes. During the soaking process, the stirring device is started every 2 hours and stirred at a speed of 60 rpm for 5 minutes to make the legumes fully contact with the soaking solution. After the soaking is completed, the mixture is filtered through a double-layer filter screen. The upper layer is a 40-mesh filter screen to first filter out larger particle impurities, and the lower layer is an 80-mesh filter screen to further filter out smaller particle impurities, obtaining the filtered legume composition. The filtered legume composition is washed with pure water to remove the remaining soaking solution and fine impurities, and finally the pretreated legume composition is obtained for use in the subsequent soybean milk production process;

[0066] Adopting this technical solution, the beneficial effects obtained are that through steps such as ultrasonic cleaning, soaking with specific additives, and filtering in the pretreatment process, impurities, microorganisms, etc. on the surface of the legumes are effectively removed, and at the same time, the internal structure of the legumes is improved, which is beneficial to subsequent enzymatic hydrolysis and nutrient release, laying a foundation for making high-quality soybean milk.

[0067] In another technical solution, the specific method of encapsulating inulin on the surface of chia seeds by spray drying is as follows:

[0068] The chia seeds are baked at a sub-low temperature of 40 °C for 10 - 15 min and ground to a D50 particle size of 20 - 50 μm using an ultrafine grinder; a 20% - 25% w / v inulin solution is prepared, and the ratio of the ground chia seeds to the inulin solution is 1:2 - 1:3 w / v; the ground chia seeds are placed in the feeding system of the spray dryer, and the inulin solution is atomized into tiny droplets through the nozzle of the spray dryer and evenly sprayed on the surface of the chia seed particles, controlling the inlet air temperature at 175 - 185 °C, the outlet air temperature at 82 - 88 °C, and the atomization pressure at 0.8 - 1.2 MPa;

[0069] In the above technical solution, first, chia seeds are placed in an oven, the temperature is set to 40 °C, and baked for 10 - 15 minutes to complete the pretreatment of the chia seeds. Then, a superfine pulverizer is used to pulverize the baked chia seeds until their D50 particle size reaches 20 - 50 μm. An inulin solution is prepared at a concentration of 20% - 25% w / v. The pulverized chia seeds and the inulin solution are prepared in a ratio of 1:2 - 1:3 w / v. The pulverized chia seeds are placed in the feeding system of a spray drying device, and the inulin solution is atomized into tiny droplets through the nozzle of the spray drying device under an atomization pressure of 0.8 - 1.2 MPa. The inlet air temperature of the spray drying device is controlled at 175 - 185 °C, and the outlet air temperature is controlled at 82 - 88 °C, so that the atomized inulin droplets are evenly sprayed on the surface of the chia seed particles to achieve the encapsulation of chia seeds with inulin, and the chia seeds encapsulated with inulin are obtained for the production of composite soy milk.

[0070] Adopting this technical solution, the beneficial effects obtained are that the optimized inulin encapsulation process parameters ensure that inulin is evenly encapsulated on the surface of chia seeds, improving the encapsulation efficiency and stability. In this way, in soy milk, inulin can better exert its functional characteristics, such as increasing the dietary fiber content, improving the taste, etc., and enhancing the comprehensive quality of the product.

[0071] In another technical solution, after the pretreatment of the bean composition, it further includes a germination step, and the specific germination step is as follows:

[0072] After the pretreated bean composition is subjected to pulsed light treatment, the bean composition after pulsed light treatment is obtained; the bean composition after pulsed light treatment is transferred to a constant temperature germination box, and after adding germination water, it germinates for 36 h. The preparation of the germination water is as follows: 0.15% ± 0.05% vitamin C is added to pure water, 0.02% calcium citrate is added as a stabilizer, 0.01% - 0.03% erythritol is added as an osmotic regulator, and after controlling the dissolved oxygen of the pure water to be 5 - 6 mg / L, it is prepared.

[0073] During germination, the germination temperature is controlled at 28 ± 0.5 °C, the relative humidity is maintained at 85% - 90%, the light intensity is 200 - 300 lux, the light-dark cycle is 12 h / 12 h, the germination water is changed every 6 - 8 hours, and it is stirred at a speed of 60 rpm for 2 - 3 minutes each time when changing water; after germination, it is quickly cooled with 2 °C cold water and drained to obtain the germinated bean composition.

[0074] In the above technical solution, first, the pre-treated bean composition is subjected to pulsed light treatment. The pulsed energy is set to 400 KJ, the number of pulses is 300 times, and the pulse distance is 10 cm. After treatment, the bean composition after pulsed light treatment is obtained. It is transferred to a constant temperature germination box and germination water is added. The germination water needs to be prepared in advance. 0.15% ± 0.05% vitamin C is added as an antioxidant, 0.02% calcium citrate is added as a stabilizer, 0.01% - 0.03% erythritol is added as an osmotic regulator in pure water, and the dissolved oxygen in the pure water is controlled to be 5 - 6 mg / L to obtain the germination water. During germination, the germination temperature is controlled to be maintained at 28 ± 0.5 °C, the relative humidity is kept at 85% - 90%, the light intensity is set to 200 - 300 lux, and the light-dark cycle is 12 h / 12 h. The germination water is changed every 6 - 8 hours, and it is stirred at a speed of 60 rpm for 2 - 3 minutes each time when changing water to ensure the stability and suitability of the bean germination environment. After germination, the germinated bean composition is rapidly cooled with 2 °C cold water, and then drained to obtain the germinated bean composition suitable for subsequent soymilk production.

[0075] Adopting this technical solution, the beneficial effects obtained are that by adopting scientific germination steps, the physiological changes of beans can be promoted, the content and variety of nutritional components such as vitamins and amino acids can be increased. At the same time, by controlling the germination environmental factors, the germination process is stable, the taste and flavor of soymilk are improved, and the nutritional value of the product is enhanced.

[0076] The present invention also provides a preparation method of a low-fishy and high-satiety composite soymilk, comprising the following steps:

[0077] S1. Select a bean composition with an equal mass ratio of soybeans, black beans, kidney beans, cowpeas, and chickpeas, and clean and screen them respectively; chia seeds are subjected to low-temperature baking at 40 °C for 10 - 15 min and then ultra-finely pulverized to obtain pulverized chia seeds;

[0078] S2. Immerse the cleaned and screened bean composition in pure water at a water temperature of 25 - 30 °C for 6 - 8 hours, and change the water every 2 hours during this period to obtain the soaked bean composition; the soaked bean composition is rinsed with pure water, drained, and then subjected to pulsed light treatment to obtain the bean composition after pulsed light treatment; among them, the conditions for pulsed light treatment are: pulsed energy 400 KJ, number of pulses 300 times, pulse distance 10 cm;

[0079] S3. Place the pulse-light-treated legume composition in a constant-temperature germinator, add germination water, and germinate for 36 h. The preparation of the germination water is as follows: Add 0.15% ± 0.05% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.01% - 0.03% erythritol as an osmotic regulator, and prepare after controlling the dissolved oxygen in the pure water to be 5 - 6 mg / L. During germination, control the germination temperature at 28 ± 0.5°C, the relative humidity at 85% - 90%, the light intensity at 200 - 300 lux, and the light-dark cycle at 12 h / 12 h. Replace the germination water every 6 - 8 hours, and stir at a speed of 60 rpm for 2 - 3 min each time when changing the water. After germination, quickly cool with 2°C cold water, drain the water, and obtain the germinated legume composition.

[0080] S4. Mix the germinated legume composition with pure water, first add α-galactosidase and mix evenly, treat at pH 4.5 - 5.5 and a temperature of 50°C for 30 min, then adjust the pH to 6.8 - 7.2, add cellulase and lipase and mix evenly, and treat at a temperature of 35°C for 50 min, and inactivate the enzymes to obtain the enzymolysis solution of the legume composition. Among them, the mass ratio of the legume composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1.

[0081] S5. Grind the enzymolysis solution of the legume composition and pure water in a ratio of 1:6 to obtain a soymilk base. Based on the mass of the legume composition, add 3% - 5% by mass of crushed chia seeds, 1% - 2% by mass of soy lecithin, 0.5% - 0.8% by mass of a sweetener, 0.01% - 0.03% by mass of a metal ion chelator, and 0.02% - 0.08% by mass of sodium chloride to the soymilk base to obtain the formulated soymilk. Among them, the sweetener includes erythritol and mogroside in a mass ratio of 10:1 - 15:1, and the metal ion chelator includes sodium citrate and sodium phytate in a mass ratio of 2:1.

[0082] S6. Homogenize the formulated soymilk using a three-stage homogenization process to obtain the homogenized soymilk. The homogenization is specifically as follows: The first stage is homogenized at 20 MPa for 2 min, the second stage is homogenized at 35 MPa for 1 min, and the last stage is homogenized at 15 MPa for 30 s. Place the homogenized soymilk at 121°C for instant sterilization for 2 - 3 s to obtain the sterilized soymilk. Fill the sterilized soymilk by nitrogen replacement in a hundred-class clean environment to obtain the filled soymilk. Place the filled soymilk in a 4°C cold storage for light-proof storage.

[0083] Adopting this technical solution, the beneficial effects obtained are that the complete preparation process covers all key links. From raw material processing to the storage of the final product, each step is optimized to ensure the production of a compound soy milk with low fishy smell, high satiety, rich nutrition and stable quality, meeting the market demand.

[0084] In another technical solution, in step S5, the specific steps of grinding the enzymatic hydrolysate of the bean composition and pure water in a ratio of 1:6 are as follows: Mix the enzymatic hydrolysate of the bean composition and pure water at 4°C in a mass ratio of 1:6 to obtain a mixed solution. Add 0.05% - 0.1% sodium ascorbate to the mixed solution, adjust the pH to 6.8 - 7.2 and then grind. During the grinding process, first use a colloid mill to grind and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 50 - 100 μm, rotation speed 3000 rpm, temperature ≤ 15°C. The conditions for high-pressure homogenization are: pressure 50 - 80 MPa, circulate 2 - 3 times;

[0085] In the above technical solution, in step S5, the enzymatic hydrolysate of the bean composition is mixed with pure water at 4°C in a mass ratio of 1:6 to obtain a mixed solution. Add 0.05% - 0.1% sodium ascorbate to the mixed solution to prevent oxidation. Use a suitable acid-base regulator to adjust the pH value of the mixed solution to 6.8 - 7.2. Then perform two-stage grinding operations. The first-stage grinding uses a colloid mill, set the gap to 50 - 100 μm, the rotation speed to 3000 rpm, and at the same time control the temperature ≤ 15°C to preliminarily refine the soy milk particles. After the first-stage grinding is completed, perform the second-stage grinding, using a high-pressure homogenization device, set the pressure to 50 - 80 MPa, circulate 2 - 3 times, further refine the soy milk particles, improve the fineness and stability of the soy milk, and provide guarantee for the quality of the subsequent soy milk products.

[0086] Adopting this technical solution, the beneficial effects obtained are that the optimized grinding steps make the soy milk particles more delicate, improving the stability and taste of the soy milk. Through two-stage grinding and controlling the grinding parameters, the quality of the soy milk is guaranteed, particle precipitation is reduced, and the sensory quality of the product is improved.

[0087] <Example 1>

[0088] The present invention provides a low-fishy-smell and high-satiety compound soy milk, which comprises the following components in parts by mass: 100 parts of a bean composition, which is composed of equal mass ratios of soybeans, black beans, kidney beans, cowpeas and chickpeas; 3 parts of chia seeds; 1 part of soy lecithin; 0.5 part of a sweetener, and the sweetener comprises erythritol and mogroside in a mass ratio of 10:1; 0.01 part of a metal ion chelator, and the metal ion chelator comprises sodium citrate and sodium phytate in a mass ratio of 2:1; 0.02 part of sodium chloride; the soy lecithin is sourced from the market;

[0089] The preparation of the low-fishy-smell and high-satiety compound soy milk is specifically as follows:

[0090] S1. Select soybeans, black beans, kidney beans, cowpeas, and chickpeas to form a bean composition with an equal mass ratio, and clean and screen them respectively; chia seeds are roasted at 40 °C for 10 min and then subjected to ultrafine grinding to obtain ground chia seeds;

[0091] S2. Place the cleaned and screened bean composition in pure water for soaking at a water temperature of 25 °C for 6 hours, and change the water every 2 hours during soaking to obtain the soaked bean composition; rinse the soaked bean composition with pure water, drain it, and then perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions for pulsed light treatment are: pulsed energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 1 Hz;

[0092] S3. Place the pulsed light-treated bean composition in a constant-temperature germination box, add germination water and germinate for 36 h. The preparation of the germination water is as follows: add 0.15% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.01% erythritol as an osmotic regulator, and control the dissolved oxygen of pure water to 5 mg / L and then prepare it; during germination, control the germination temperature at 28 °C, the relative humidity is maintained at 85%, the light intensity is 200 lux, the light-dark cycle is 12 h / 12 h, change the germination water every 6 hours, and stir at a speed of 60 rpm for 2 min each time when changing the water; after germination, quickly cool it with 2 °C cold water and drain the water to obtain the germinated bean composition;

[0093] S4. Mix the germinated bean composition with pure water, first add α-galactosidase and mix evenly, treat it at pH 4.5 and 50 °C for 30 min, then adjust the pH to 6.8, add cellulase and lipase and mix evenly, treat it at 35 °C for 50 min, and inactivate the enzyme (the enzyme-hydrolyzed mixture can be treated at 95 - 100 °C for 10 - 15 min to inactivate the enzyme, or a food-grade enzyme inhibitor can be added to inactivate the enzyme, the same below) to obtain the enzyme-hydrolyzed solution of the bean composition; among them, the mass ratio of the bean composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1;

[0094] S5. The specific steps for grinding the enzymatic hydrolysate of the bean composition and pure water in a ratio of 1:6 are as follows: Mix the enzymatic hydrolysate of the bean composition and pure water at 4°C in a mass ratio of 1:6 to obtain a mixed solution. Add sodium ascorbate with a mass fraction of 0.05% to the mixed solution, adjust the pH to 6.8, and then grind. During the grinding process, first use a colloid mill to grind and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 50 μm, rotation speed 3000 rpm, temperature ≤ 15°C. The conditions for high-pressure homogenization are: pressure 50 MPa, circulate 2 times to obtain a soymilk base. Based on the mass of the bean composition, add chia seeds, soy lecithin, sweetener, metal ion chelator, and sodium chloride to the soymilk base to obtain the formulated soymilk.

[0095] S6. Homogenize the formulated soymilk using a three-stage homogenization process to obtain homogenized soymilk. The specific homogenization steps are: the first stage is homogenized at 20 MPa for 2 min, the second stage is homogenized at 35 MPa for 1 min, and the final stage is homogenized at 15 MPa for 30 s. Place the homogenized soymilk in an instant sterilizer at 121°C for 2 s to obtain sterilized soymilk. Fill the sterilized soymilk by nitrogen replacement in a hundred-class clean environment to obtain filled soymilk. Store the filled soymilk in a 4°C cold storage in the dark.

[0096] <Example 2>

[0097] The present invention provides a compound soymilk with low fishy smell and high satiety, which comprises the following components in parts by mass: 100 parts of bean composition, which is composed of equal mass ratios of soybeans, black beans, kidney beans, cowpeas, and chickpeas; 5 parts of chia seeds; 2 parts of soy lecithin; 0.8 part of sweetener, and the sweetener comprises erythritol and mogroside in a mass ratio of 15:1; 0.03 part of metal ion chelator, and the metal ion chelator comprises sodium citrate and sodium phytate in a mass ratio of 2:1; 0.08 part of sodium chloride; the soy lecithin is sourced from the market.

[0098] The preparation of the compound soymilk with low fishy smell and high satiety is specifically as follows:

[0099] S1. Select soybeans, black beans, kidney beans, cowpeas, and chickpeas to form a bean composition with equal mass ratios, and clean and screen them respectively. The chia seeds are roasted at 40°C for 15 min and then subjected to ultrafine pulverization to obtain pulverized chia seeds.

[0100] S2. Immerse the cleaned and screened bean composition in pure water at a water temperature of 30°C for 8 hours, and change the water every 2 hours during the immersion to obtain the immersed bean composition. Rinse the immersed bean composition with pure water, drain it, and then perform pulsed light treatment to obtain the bean composition after pulsed light treatment. Among them, the conditions for pulsed light treatment are: pulsed energy 400 KJ, pulsed number 300 times, pulsed distance 10 cm, pulsed frequency 1 Hz.

[0101] S3. Place the pulse-light-treated legume composition in a constant-temperature germination incubator, add germination water, and germinate for 36 h. The preparation of the germination water is as follows: add 0.2% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.03% erythritol as an osmotic regulator, and prepare after controlling the dissolved oxygen of the pure water to be 6 mg / L. During germination, control the germination temperature at 28 ± 0.5 °C, maintain the relative humidity at 90%, the light intensity at 300 lux, and the light-dark cycle at 12 h / 12 h. Replace the germination water every 8 hours, and stir at a speed of 60 rpm for 3 min each time when changing the water. After germination, rapidly cool with 2 °C cold water, drain the water, and obtain the germinated legume composition.

[0102] S4. Mix the germinated legume composition with pure water, first add α-galactosidase and mix evenly, treat at pH 5.5 and a temperature of 50 °C for 30 min, then adjust the pH to 7.2, add cellulase and lipase and mix evenly, and treat at a temperature of 35 °C for 50 min to inactivate the enzymes, obtaining an enzymolysis solution of the legume composition. Among them, the mass ratio of the legume composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1.

[0103] S5. The specific steps for grinding the enzymolysis solution of the legume composition with pure water in a ratio of 1:6 are as follows: Mix the enzymolysis solution of the legume composition with pure water at 4 °C in a mass ratio of 1:6 to obtain a mixed solution, add sodium ascorbate with a mass fraction of 0.05% to the mixed solution, adjust the pH to 7.2 and then grind. During the grinding process, first grind with a colloid mill and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 100 μm, rotation speed 3000 rpm, temperature ≤ 15 °C. The conditions for high-pressure homogenization are: pressure 80 MPa, circulate 3 times, and obtain a soymilk base. Based on the mass of the legume composition, add chia seeds, soy lecithin, sweeteners, metal ion chelators, and sodium chloride to the soymilk base to obtain the formulated soymilk.

[0104] S6. Homogenize the formulated soymilk using a three-stage homogenization process to obtain homogenized soymilk. The first stage is homogenized at 20 MPa for 2 min, the second stage at 35 MPa for 1 min, and the final stage at 15 MPa for 30 s. Place the homogenized soymilk in an instant sterilizer at 121 °C for 3 s to obtain sterilized soymilk. Fill the sterilized soymilk by nitrogen replacement in a hundred-class clean environment to obtain filled soymilk. Store the filled soymilk in a 4 °C cold storage in the dark.

[0105] <Example 3>

[0106] The present invention provides a low - fishy - smell and high - satiety composite soymilk, which comprises the following components in parts by mass: 100 parts of a bean composition, which is composed of equal - mass - ratio soybeans, black beans, kidney beans, cowpeas and chickpeas; 3 parts of chia seeds; 1 part of soy lecithin; 0.5 part of a sweetener, and the sweetener comprises erythritol and mogroside in a mass ratio of 10:1; 0.01 part of a metal ion chelator, and the metal ion chelator comprises sodium citrate and sodium phytate in a mass ratio of 2:1; 0.02 part of sodium chloride, 0.1 part of inulin; the soy lecithin is sourced from the market;

[0107] The preparation of the low - fishy - smell and high - satiety composite soymilk is as follows:

[0108] S1. Select soybeans, black beans, kidney beans, cowpeas and chickpeas to form a bean composition with an equal - mass - ratio, and wash and screen them respectively; the chia seeds are roasted at a low temperature of 40 °C for 10 min and then subjected to ultrafine grinding to obtain ground chia seeds; the chia seeds are chia seeds with inulin coated on the surface, and the preparation of the chia seeds is as follows: the chia seeds are roasted at a low temperature of 40 °C for 10 min, and are ground to a D50 particle size of 30 μm by an ultrafine grinder; prepare a 20% w / v inulin solution, and the ratio of the ground chia seeds to the inulin solution is 1:2 w / v; place the ground chia seeds in the feeding system of a spray dryer, atomize the inulin solution into tiny droplets through the nozzle of the spray dryer, and evenly spray them on the surface of the chia seed particles, control the inlet air temperature at 175 °C, the outlet air temperature at 82 °C, and the atomization pressure at 1.0 MPa;

[0109] S2. Place the washed and screened bean composition in pure water for soaking at a water temperature of 25 °C for 6 hours, and change the water every 2 hours to obtain the soaked bean composition; rinse the soaked bean composition with pure water, drain it, and then perform pulsed - light treatment to obtain the pulsed - light - treated bean composition; among them, the conditions of the pulsed - light treatment are: pulsed energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 1 Hz;

[0110] S3. Place the pulsed - light - treated bean composition in a constant - temperature germination box, add germination water and germinate for 36 h. The preparation of the germination water is as follows: add 0.15% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.01% erythritol as an osmotic regulator, and control the dissolved oxygen in the pure water to be 5 - 6 mg / L to prepare it; during germination, control the germination temperature at 28 °C, the relative humidity to be maintained at 85%, the light intensity at 200 lux, and the light - dark cycle at 12 h / 12 h, change the germination water every 6 hours, and stir at a speed of 60 rpm for 2 min each time when changing the water; after germination, quickly cool it with 2 °C cold water and drain the water to obtain the germinated bean composition;

[0111] S4. Mix the germinated legume composition with pure water. First, add α-galactosidase and mix evenly, then treat at pH 4.5 and a temperature of 50 °C for 30 min. After adjusting the pH to 6.8, add cellulase and lipase and mix evenly, then treat at 35 °C for 50 min, inactivate the enzymes to obtain the enzymolysis solution of the legume composition; wherein, the mass ratio of the legume composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1;

[0112] S5. The specific steps for grinding the enzymolysis solution of the legume composition and pure water in a ratio of 1:6 are as follows: Mix the enzymolysis solution of the legume composition and pure water at 4 °C in a mass ratio of 1:6 to obtain a mixed solution. Add sodium ascorbate with a mass fraction of 0.05% to the mixed solution, adjust the pH to 6.8 and then grind. During the grinding process, first use a colloid mill to grind and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 50 μm, rotation speed 3000 rpm, temperature ≤ 15 °C. The conditions for high-pressure homogenization are: pressure 50 MPa, cycle 2 times to obtain the soymilk base; Based on the mass of the legume composition, add chia seeds, soy lecithin, sweetener, metal ion chelator, and sodium chloride to the soymilk base to obtain the formulated soymilk;

[0113] S6. Use a three-stage homogenization process to homogenize the formulated soymilk. The first stage is homogenized at 20 MPa for 2 min, the second stage is homogenized at 35 MPa for 1 min, and the last stage is homogenized at 15 MPa for 30 s; Place the homogenized soymilk in an instant sterilizer at 121 °C for 2 s to obtain the sterilized soymilk; Fill the sterilized soymilk by nitrogen replacement in a hundred-class clean environment to obtain the filled soymilk; Store the filled soymilk in a 4 °C cold storage in the dark.

[0114] <Example 4>

[0115] The present invention provides a low-fishy and high-satiety composite soymilk, which comprises the following components in parts by mass: 100 parts of legume composition, composed of equal mass ratios of soybeans, black beans, kidney beans, cowpeas, and chickpeas; 3 parts of chia seeds; 1 part of soy lecithin; 0.5 part of sweetener, and the sweetener includes erythritol and mogroside in a mass ratio of 10:1; 0.01 part of metal ion chelator, and the metal ion chelator includes sodium citrate and sodium phytate in a mass ratio of 2:1; 0.02 part of sodium chloride; The soy lecithin is sourced from the market;

[0116] Among them, the soy lecithin is a mixture of deoiled phospholipid powder and lysophospholipid, and the mass ratio of the two is 3:1 to 5:1. The deoiled phospholipid powder is prepared by acetone deoiling treatment of soybean oil foots. Specifically as follows:

[0117] Preparation of defatted phospholipid powder: Take soybean oil foot, dehydrate it at 60 °C and 80 kPa vacuum for 8 hours to reduce the water content to 5%%. The dehydrated oil foot is viscous, facilitating subsequent defatting operations. Use acetone for multiple extractions, adjust the pH of the acetone solution to about 8.5. The amount of acetone added for the first time is 10 times the mass of the soybean oil foot, and 5 times for the subsequent two times, for a total of 3 defatting steps. The defatting temperature is 45 °C, and the defatting time for each time is 60 minutes. After defatting, separate the oil-containing acetone by centrifugation or static separation. Phospholipids are insoluble in acetone. The supernatant is the oil-containing acetone, and the precipitate is phospholipids. Place the defatted phospholipids under vacuum drying (60 °C, 2 hours) conditions to remove residual acetone and avoid the formation of by-products, thus obtaining defatted phospholipid powder.

[0118] Preparation of lysophospholipid: Add an appropriate amount of soybean phospholipid and deionized water to the reaction vessel, stir at a speed of 100 rpm to fully disperse the soybean phospholipid to form a uniform substrate solution. The substrate concentration of soybean phospholipid in the substrate solution is 25%. Use citric acid solution and / or sodium hydroxide solution to adjust the pH value of the substrate solution to 5.0, add an appropriate amount of phospholipase A1, and react at 50 °C. When adding the enzyme, it should be slow and uniform to avoid too high local enzyme concentration. Maintain the stirring state to ensure full contact and reaction between the enzyme and the substrate. Every 15 minutes, take a small amount of the reaction solution and use methods such as high performance liquid chromatography (HPLC) to detect the degree of hydrolysis until the degree of hydrolysis reaches 20%. When the degree of hydrolysis reaches 20%, quickly transfer the reaction vessel to an ice bath to rapidly reduce the temperature of the reaction system, inhibit the activity of the enzyme, and terminate the enzymatic hydrolysis reaction. Subsequently, perform centrifugal separation and preliminary purification on the reaction product. Remove impurities such as unreacted phospholipids and enzymes by centrifugation. Set the centrifuge speed to 4500 rpm and centrifuge for 10 minutes. Collect the supernatant, which is lysophospholipid, for standby.

[0119] Preparation of soy lecithin: Accurately weigh the prepared defatted phospholipid powder and lysophospholipid according to the mass ratio of defatted phospholipid powder to lysophospholipid of 4:1. Transfer the two to a mixing container equipped with a temperature control device and a high-speed shear stirrer. Turn on the temperature control device and raise the temperature in the mixing container to 60 - 65 °C. Start the high-speed shear stirrer, set the shear rate to 10000 rpm, and continuously stir and mix for 15 minutes. Under the action of high-speed shear force, the defatted phospholipid powder and lysophospholipid are fully mixed to form a composite phospholipid phase, which is soy lecithin.

[0120] The preparation of the low-smell and high-satiety composite soy milk is as follows:

[0121] S1. Select a bean composition of equal mass ratio consisting of soybeans, black beans, kidney beans, cowpeas, and chickpeas, and wash and screen them respectively. Chia seeds are roasted at 40 °C for 10 min and then subjected to ultrafine grinding to obtain ground chia seeds.

[0122] S2. Soak the cleaned and screened bean composition in pure water at a water temperature of 25°C for 6 hours, changing the water every 2 hours, to obtain the soaked bean composition; rinse the soaked bean composition with pure water, drain it, and then perform pulsed light treatment to obtain the bean composition after pulsed light treatment; wherein, the conditions for pulsed light treatment are: pulsed energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 1 Hz;

[0123] S3. Place the bean composition after pulsed light treatment in a constant temperature germination box, add germination water and germinate for 36 h. The preparation of the germination water is as follows: add 0.15% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.01% erythritol as an osmotic regulator, and prepare it after controlling the dissolved oxygen in pure water to be 5 mg / L; during germination, control the germination temperature at 28°C, the relative humidity is maintained at 85%, the light intensity is 200 lux, the light-dark cycle is 12 h / 12 h, change the germination water every 6 hours, and stir at a speed of 60 rpm for 2 min each time when changing the water; after germination, quickly cool it with 2°C cold water and drain the water to obtain the germinated bean composition;

[0124] S4. Mix the germinated bean composition with pure water, first add α-galactosidase and mix evenly, treat it at pH 4.5 and 50°C for 30 min, then adjust the pH to 6.8, add cellulase and lipase and mix evenly, and treat it at 35°C for 50 min, inactivate the enzymes (inactivate the enzyme-hydrolyzed mixture by treating it at 95 - 100°C for 10 - 15 min, the same below), to obtain the enzyme-hydrolyzed solution of the bean composition; wherein, the mass ratio of the bean composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1;

[0125] S5. The specific steps of grinding the enzyme-hydrolyzed solution of the bean composition and pure water in a ratio of 1:6 are as follows: mix the enzyme-hydrolyzed solution of the bean composition and 4°C pure water in a mass ratio of 1:6 to obtain a mixed solution, add 0.05% sodium ascorbate by mass fraction to the mixed solution, adjust the pH to 6.8 and then grind. During the grinding process, first use a colloid mill to grind and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 50 μm, rotation speed 3000 rpm, temperature ≤15°C, and the conditions for high-pressure homogenization are: pressure 50 MPa, cycle 2 times, to obtain a soymilk base; based on the mass of the bean composition, add chia seeds, soy lecithin, sweetener, metal ion chelator, and sodium chloride to the soymilk base to obtain the formulated soymilk;

[0126] S6. Homogenize the blended soy milk using a three-stage homogenization process to obtain homogenized soy milk. The homogenization is specifically as follows: the first stage is homogenized at 20 MPa for 2 minutes, the second stage at 35 MPa for 1 minute, and the final stage at 15 MPa for 30 seconds; place the homogenized soy milk in an instant sterilizer at 121 °C for 2 seconds to obtain sterilized soy milk; fill the sterilized soy milk by nitrogen replacement in a Class 100 clean environment to obtain filled soy milk; store the filled soy milk in a 4 °C cold storage in the dark.

[0127] <Example 5>

[0128] The present invention provides a low-fishy and high-satiety composite soy milk, which comprises the following components in parts by mass: 100 parts of a bean composition, composed of equal mass ratios of soybeans, black beans, kidney beans, cowpeas and chickpeas; 3 parts of chia seeds; 1 part of soy lecithin; 0.5 part of a sweetener, the sweetener comprising erythritol and mogroside in a mass ratio of 10:1; 0.01 part of a metal ion chelator, the metal ion chelator comprising sodium citrate and sodium phytate in a mass ratio of 2:1; 0.02 part of sodium chloride; the soy lecithin is sourced from the market.

[0129] The preparation of the low-fishy and high-satiety composite soy milk is specifically as follows:

[0130] S1. Select soybeans, black beans, kidney beans, cowpeas and chickpeas to form a bean composition with equal mass ratios, and wash and screen them respectively; the chia seeds are roasted at 40 °C for 10 minutes and then subjected to ultrafine grinding to obtain ground chia seeds;

[0131] S2. Immerse the washed and screened bean composition in pure water at a water temperature of 25 °C for 6 hours, changing the water every 2 hours during the period to obtain the immersed bean composition. Among them, when changing the water for the first time after 2 hours of immersion, drain the bean composition and perform pulsed light treatment. The conditions of the pulsed light treatment are: pulsed energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 5 Hz; rinse the immersed bean composition with pure water, drain it and then perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions of the pulsed light treatment are: pulsed energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 1 Hz;

[0132] S3. Place the pulse-light-treated legume composition in a constant-temperature germinator, add germination water, and germinate for 36 h. The preparation of the germination water is as follows: add 0.15% vitamin C to pure water, add 0.02% calcium citrate as a stabilizer, add 0.01% erythritol as an osmotic regulator, and prepare after controlling the dissolved oxygen of pure water to be 5 mg / L. During germination, control the germination temperature at 28 °C, the relative humidity at 85%, the light intensity at 200 lux, and the light-dark cycle at 12 h / 12 h. Replace the germination water every 6 hours, and stir at a speed of 60 rpm for 2 - 3 min each time when changing water. After germination, quickly cool with 2 °C cold water, drain the water, and obtain the germinated legume composition.

[0133] S4. Mix the germinated legume composition with pure water, first add α-galactosidase and mix evenly, treat at pH 4.5 and 50 °C for 30 min, then adjust the pH to 6.8, add cellulase and lipase and mix evenly, and treat at 35 °C for 50 min to inactivate the enzymes, obtaining the enzymolysis solution of the legume composition. Among them, the mass ratio of the legume composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1.

[0134] S5. The specific steps of grinding the enzymolysis solution of the legume composition with pure water at a ratio of 1:6 are as follows: Mix the enzymolysis solution of the legume composition with 4 °C pure water at a mass ratio of 1:6 to obtain a mixed solution, add sodium ascorbate with a mass fraction of 0.05% to the mixed solution, adjust the pH to 6.8 and then grind. During the grinding process, first grind with a colloid mill and then use high-pressure homogenization. The conditions for colloid mill grinding are: gap 50 μm, rotation speed 3000 rpm, temperature ≤15 °C. The conditions for high-pressure homogenization are: pressure 50 MPa, circulate 2 times, and obtain the soymilk base. Based on the mass of the legume composition, add chia seeds, soy lecithin, sweetener, metal ion chelator, and sodium chloride to the soymilk base to obtain the formulated soymilk.

[0135] S6. Homogenize the formulated soymilk using a three-stage homogenization process to obtain the homogenized soymilk. The homogenization is specifically as follows: the first stage is homogenized at 20 MPa for 2 min, the second stage is homogenized at 35 MPa for 1 min, and the last stage is homogenized at 15 MPa for 30 s. Place the homogenized soymilk in an instant sterilizer at 121 °C for 2 s to obtain the sterilized soymilk. Fill the sterilized soymilk by nitrogen replacement in a hundred-class clean environment to obtain the filled soymilk. Store the filled soymilk in a 4 °C cold storage in the dark.

[0136] <Example 6>

[0137] The difference between Example 6 and Example 5 is that the S2 step is slightly different, and the others are the same as those in Example 5. The S2 step of Example 6 is specifically as follows:

[0138] S2. Immerse the cleaned and screened bean composition in pure water at a water temperature of 25°C for 6 hours, changing the water every 2 hours to obtain the soaked bean composition. Among them, when changing the water for the first time after 2 hours of soaking, drain the bean composition and perform pulsed light treatment. The conditions for pulsed light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 5 Hz; rinse the soaked bean composition with pure water, drain it, and then perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions for pulsed light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 0.5 Hz.

[0139] <Comparative Example 1>

[0140] A traditional soy milk, with the following ingredients: soybeans, water; the preparation steps are as follows:

[0141] (1) Raw material pretreatment: Select soybeans without pests and mildew, and clean and screen the soybeans.

[0142] (2) Soaking treatment: Put the soybeans into a soaking container and add water to submerge them; fish out the floating bean skins and impurities, the water-to-bean ratio is 3:1, and the soaking time is 12 h.

[0143] (3) Pulping treatment: Add the soybeans in step (2) to 10 times the amount of pure water and put them into a grinder for water injection and grinding.

[0144] (4) Boiling the soy milk: After pulping, boil the soy milk and then filter it to obtain soy milk.

[0145] <Comparative Example 2>

[0146] The difference between Comparative Example 2 and Example 1 is that chia seeds are not added, and the others are the same as in Example 1.

[0147] <Comparative Example 3>

[0148] The difference between Comparative Example 3 and Example 1 is that in step S2, there is no pulsed light treatment, that is, after rinsing and draining the soaked bean composition with pure water, the subsequent S3 step is carried out.

[0149] <Comparative Example 4>

[0150] The difference between Comparative Example 4 and Example 1 is that there is no S3 step, that is, there is no germination process, and the others are the same as in Example 1.

[0151] <Comparative Example 5>

[0152] The difference between Comparative Example 5 and Example 1 is that there is no step S3, and in step S2, there is no pulsed intense light treatment. That is, after soaking the bean composition, it is directly rinsed with pure water, drained, and then step S4 is carried out. Others are the same as in Example 1.

[0153] <Comparative Example 6>

[0154] The difference between Comparative Example 6 and Example 1 is that in step S2: when changing water for the first time after soaking for 2 hours, the bean composition is drained and pulsed intense light treatment is carried out. The conditions of the pulsed intense light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 1 Hz. After soaking the bean composition, it is rinsed with pure water, drained, and then pulsed intense light treatment is carried out to obtain the bean composition after pulsed intense light treatment; among them, the conditions of the pulsed intense light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 1 Hz; others are the same as in Example 1.

[0155] <Comparative Example 7>

[0156] The difference between Comparative Example 7 and Example 1 is that in step S2: when changing water for the first time after soaking for 2 hours, the bean composition is drained and pulsed intense light treatment is carried out. The conditions of the pulsed intense light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 0.5 Hz. After soaking the bean composition, it is rinsed with pure water, drained, and then pulsed intense light treatment is carried out to obtain the bean composition after pulsed intense light treatment; among them, the conditions of the pulsed intense light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 0.5 Hz; others are the same as in Example 1.

[0157] <Comparative Example 8>

[0158] The difference between Comparative Example 8 and Example 1 is that in step S2: when changing water for the first time after soaking for 2 hours, the bean composition is drained and pulsed intense light treatment is carried out. The conditions of the pulsed intense light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 1 Hz. After soaking the bean composition, it is rinsed with pure water, drained, and then pulsed intense light treatment is carried out to obtain the bean composition after pulsed intense light treatment; among them, the conditions of the pulsed intense light treatment are: pulse energy 400 KJ, pulse number 300 times, pulse distance 10 cm, pulse frequency 0.5 Hz; others are the same as in Example 1.

[0159] <Comparative Example 9>

[0160] The difference between Comparative Example 9 and Example 1 lies in Step S2: when changing water for the first time after soaking for 2 hours, drain the bean composition and perform pulsed light treatment. The conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 0.5 Hz. After rinsing the soaked bean composition with pure water and draining it, perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 1 Hz; others are the same as in Example 1.

[0161] <Comparative Example 10>

[0162] The difference between Comparative Example 10 and Example 1 lies in Step S2: when changing water for the first time after soaking for 2 hours, drain the bean composition and perform pulsed light treatment. The conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 5 Hz. After rinsing the soaked bean composition with pure water and draining it, perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 5 Hz; others are the same as in Example 1.

[0163] <Comparative Example 11>

[0164] The difference between Comparative Example 11 and Example 1 lies in Step S2: when changing water for the first time after soaking for 2 hours, drain the bean composition and perform pulsed light treatment. The conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 1 Hz. After rinsing the soaked bean composition with pure water and draining it, perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 5 Hz; others are the same as in Example 1.

[0165] <Comparative Example 12>

[0166] The difference between Comparative Example 12 and Example 1 lies in Step S2: when changing water for the first time after soaking for 2 hours, drain the bean composition and perform pulsed light treatment. The conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 0.5 Hz. After rinsing the soaked bean composition with pure water and draining it, perform pulsed light treatment to obtain the pulsed light-treated bean composition; among them, the conditions for the pulsed light treatment are: pulse energy 400 KJ, number of pulses 300 times, pulse distance 10 cm, pulse frequency 5 Hz; others are the same as in Example 1.

[0167] <Comparative Example 13>

[0168] The difference between Comparative Example 13 and Example 1 is that there is no enzymatic hydrolysis step in Step S4. That is, after the germinated bean composition is mixed with pure water, the ratio of the germinated bean composition to pure water is 1:10.

[0169] <Comparative Example 14>

[0170] The difference between Comparative Example 14 and Example 1 is that there is no enzymatic hydrolysis step in Step S4. That is, after the germinated bean composition is mixed with pure water, the ratio of the germinated bean composition to pure water is 1:10, and chia seeds are not added.

[0171] <Sensory evaluation>

[0172] Sensory evaluation method: The soymilk stored for 0 days in Examples 1 to 6 and Comparative Examples 1 to 14 was sensory evaluated according to the soymilk sensory scoring criteria in Table 1. The sensory scoring results are shown in Table 2.

[0173] Table 1 Sensory scoring criteria for soymilk (unit: points)

[0174]

[0175]

[0176] Table 2 Sensory scoring results of the soymilk in Examples 1 to 6 and Comparative Examples 1 to 14

[0177] Experimental Example Sensory Evaluation Example 1 89 Example 2 90 Example 3 88 Example 4 90 Example 5 96 Example 6 97 Comparative Example 1 75 Comparative Example 2 86 Comparative Example 3 83 Comparative Example 4 82 Comparative Example 5 80 Comparative Example 6 89 Comparative Example 7 88 Comparative Example 8 90 Comparative Example 9 86 Comparative Example 10 85 Comparative Example 11 82 Comparative Example 12 85 Comparative Example 13 86 Comparative Example 14 84

[0178] As can be seen from Table 2, the sensory score of the ordinary soybean soymilk in Comparative Example 1 is relatively low because the color of the ordinary soybean soymilk is not uniform enough, has a certain bean smell, and the aroma is not strong enough. The soymilk in Comparative Examples 3 to 5 reflects the synergistic effect of pulsed light and germination. When pulsed light and germination are used alone, they both have a certain effect of removing the fishy smell of the bean composition, but when used together, they have a synergistic effect and can greatly remove the bean smell. Therefore, the sensory score of the soymilk is greatly improved. The sensory scores of the soymilk in Comparative Examples 6 to 12 are lower than those in Examples 5 to 6. This is mainly because high-frequency pulse treatment is used in the initial stage of soaking and low-frequency pulse treatment is used after soaking, which can more effectively remove the bean smell and improve the sensory quality of the soymilk. The sensory scores of Comparative Examples 13 to 14 are slightly lower than those of Examples 1 to 2. This is because chia seeds form a composite gel system with the enzymatic hydrolysate of the bean composition, improving the stability of the soymilk system and thus improving the sensory score.

[0179] <Determination of lipoxygenase activity>

[0180] The measurement method is as follows:

[0181] 1) Preparation of the sample to be measured: Take the germinated bean compositions in Examples 1 to 2, the pulsed light-treated bean composition in Comparative Example 3, and the drained bean composition after soaking in Comparative Example 5, place them in a mortar, add water, and grind them into a slurry, which is the sample to be measured; among them, the mass ratio of the bean composition to water is 1:100;

[0182] 2) Extraction of crude enzyme: Weigh 2 ml of the sample to be measured and add 25.0 mL of phosphoric acid extraction buffer (0.1 mol·L -1 , pH 7.5) pre-cooled at 4°C, then transfer it to a centrifuge tube and centrifuge at 4°C and 12,000×g for 30 min. Collect the supernatant as the crude enzyme solution for the determination of LOX (lipoxygenase) activity.

[0183] 3) Preparation of substrate: Add 10 mL (0.2 mol·L -1 , pH 9.0) of boric acid buffer solution to 0.5 mL of Tween 20, mix and dissolve, then gradually add 0.4 m of linoleic acid drop by drop. After forming an emulsion, add 0.5 mL of 10% NaOH and dissolve it completely. After the solution becomes colorless and transparent, add another 90 mL of the above boric acid buffer solution to obtain a mixed solution. Take 20 mL of the mixed solution and add the above boric acid buffer solution to make up to 100 mL, store it in the dark and refrigerate it. Before use, dilute the standby solution 40 times with the above boric acid buffer solution to obtain the substrate.

[0184] 4) Measurement: Take 2.8 mL of the substrate and 0.2 mL of the crude enzyme solution, mix them evenly during the measurement. The blank is the substrate without adding the crude enzyme solution. Immediately observe the change in the absorbance value at a wavelength of 234 nm, and record the change in the OD value within 1 min (0 s and 60 s).

[0185] Lipoxygenase activity (U·g -1 ) = (OD A - OD B ) x 1000;

[0186] Among them, OD A is the absorbance of the peroxide generated at 60 s, and OD A is the absorbance of the peroxide generated at 0 s.

[0187] The specific results are shown in Table 3.

[0188] Table 3 Results of lipoxygenase activity determination of the treated bean compositions in Examples 1 to 2 and Comparative Examples 3 to 5

[0189] Experimental Example <![CDATA[Lipoxygenase activity (U·g -1 )]]> Example 1 165 Example 2 158 Comparative Example 3 498 Comparative Example 4 546 Comparative Example 5 688

[0190] As can be seen from Table 3, the use of pulsed light alone and the use of germination alone can both reduce the activity of lipoxygenase in soymilk to a certain extent. However, when pulsed light and germination are used simultaneously, a synergistic effect is produced, greatly reducing the activity of lipoxygenase in soymilk. This is because: Pulsed light treatment can destroy the activity of lipoxygenase, thereby inhibiting the oxidation reaction of unsaturated fatty acids, further reducing the formation of hexanal, and ultimately reducing the formation of fishy substances. Pulsed light can also promote the germination of the bean composition. During the germination process of the bean composition, the antinutritional factors in the bean composition are decomposed, and the components such as proteins and polysaccharides are improved. At the same time, the natural soluble substances in soybeans are enhanced, which can further inhibit the activity of lipoxygenase. The synergy of the two can greatly reduce the lipoxygenase activity and ultimately reduce the fishy smell of soymilk and improve the sensory quality of soymilk.

[0191] <Hexanal content>

[0192] The solid-phase microextraction and gas chromatography combined method was used to measure the hexanal content in the soymilk stored for 0 days in Examples 1-2 and Comparative Examples 3-12. The specific results are shown in Table 4.

[0193] Table 4 Measurement results of hexanal content in soymilk in Examples 1-2 and Comparative Examples 3-12

[0194] Experimental Example Hexanal Content (mg / L) Example 1 0.56 Example 2 0.52 Example 5 0.38 Example 6 0.34 Comparative Example 3 1.32 Comparative Example 4 1.68 Comparative Example 5 2.24 Comparative Example 6 0.46 Comparative Example 7 0.48 Comparative Example 8 0.51 Comparative Example 9 0.58 Comparative Example 10 0.54 Comparative Example 11 0.58 Comparative Example 12 0.53

[0195] As can be seen from Table 4, by using pulsed light, germination, high-frequency pulsed light in the initial soaking stage followed by low-frequency pulsed light after soaking, the content of hexanal in soymilk can be reduced to a certain extent. This is mainly because: First, the combined treatment of pulsed light and germination can effectively reduce the fishy smell in soymilk. Second, through the dual treatment of high-frequency and low-frequency pulsed light, the fishy smell in soymilk can be further reduced. In the soaking stage, high-frequency pulsed light irradiates with instantaneous high energy, destroys the cell wall and membrane structure of soybeans, enhances its permeability, thereby accelerating the absorption of water and promoting the release of fishy substances such as volatile amine compounds. At the same time, pulsed light can activate the activity of certain enzymes in soybeans, decompose antinutritional factors and amino acid derivatives, and reduce the generation of fishy smell. After soaking is completed, using low-frequency pulsed light before germination can stimulate the synthesis of plant hormones, promote the germination process of soybeans, and optimize its metabolic pathway, reduce the synthesis of malodorous amino acids, and increase beneficial flavor components (such as triglycerides and antioxidants). Low-frequency pulsed light can also degrade the antinutritional factors in soybeans and further purify the taste of soymilk. The synergistic effect of high-frequency and low-frequency pulsed light can effectively reduce the concentration of volatile chemicals, regulate the metabolic pathway, optimize the soymilk flavor, reduce the fishy smell while enhancing the overall flavor of soymilk, making the soymilk taste purer and smoother.

[0196] <Soybean milk stability>

[0197] Determination method: Dilute the soybean milk 40 times and centrifuge it at 5000 r / min for 5 min. Take the supernatant and measure the absorbance of the sample before and after centrifugation at a wavelength of 785 nm. Measure in parallel 3 times and calculate according to formula (1):

[0198] R = A1 / A2 (1)

[0199] In the formula: R is the stability coefficient; A1 is the absorbance of the supernatant after centrifugation of the soybean milk liquid; A2 is the absorbance of the supernatant before centrifugation of the soybean milk liquid.

[0200] Test samples: Take the soybean milk stored for 0 days in Examples 1-2 and Comparative Examples 2, 13-14, and measure the stability of the soybean milk. The specific results are shown in Table 5.

[0201] Table 5 Results of the determination of the stability of the soybean milk in Examples 1-2 and Comparative Examples 2, 13-14

[0202] Experimental Example Soybean Milk Stability (%) Example 1 93.56 Example 2 94.12 Comparative Example 2 78.26 Comparative Example 13 82.30 Comparative Example 14 72.49

[0203] As can be seen from Table 5, adding chia seeds alone and enzymatically hydrolyzing the bean composition alone can improve the stability of soybean milk to a certain extent. When chia seeds are added while enzymatically hydrolyzing the bean composition, the enzymatic hydrolysate of chia seeds and the bean composition can form a composite gel system, thereby improving the water retention and stability of soybean milk; in addition, the present invention uses soybeans and four types of miscellaneous beans, namely black beans, kidney beans, cowpeas, and chickpeas, to form the bean composition of the present invention. Since kidney beans, chickpeas, etc. contain more insoluble fibers, which affect the binding between proteins and result in a relatively loose network structure, thus leading to a decrease in the stability of soybean milk. In the present invention, the enzymatic hydrolysate of chia seeds and the bean composition form a relatively stable three-dimensional network gel structure through hydrogen bonding and hydrophobic interactions, overcoming the disadvantage of the relatively loose network structure of miscellaneous beans and avoiding precipitation as much as possible. Therefore, the stability of soybean milk is improved as a whole.

[0204] <Determination of satiety in humans>

[0205] Refer to TCNSS019-2023 Test and Evaluation of Adult Satiety. The specific test method is as follows:

[0206] 1. Select test subjects: The age is required to be between 18 and 50 years old, and the body mass index BMI is between 18.5 kg / m 2 -23 kg / m 2 . Select 3 people to test each group of samples.

[0207] 2. Test food: Soy milk stored for 0 days in Examples 1-3 and Comparative Examples 2 and 13-14 (with an energy of 350 kcal each).

[0208] 3. Test requirements: Two days before the test, the testers should rest regularly, have a normal diet, and fast after 10 pm. Avoid strenuous exercise on the test day. Start the test after sitting still for ten minutes. Start timing from the first bite of food, and strictly control the eating time to finish eating within ten minutes.

[0209] 4. Result determination: Remind to record the satiety evaluation form at 0, 60, 120, 180, 240, 300, and 360 min. When the satiety level is close to the fasting state, the testers should pay attention to recording the time.

[0210] Sensory evaluation: Ask the subjects about their feelings through a questionnaire or a visual analog scale (VAS, Visual Analog Scale): hunger (e.g., 0 = completely full, 100 = extremely hungry), satiety (e.g., 0 = very full, 100 = very hungry). The specific results are shown in Table 6.

[0211] Table 6 Satiety level scores of soy milk in Examples 1-3 and Comparative Examples 2 and 13-14 at different times

[0212] Satiety Level 0 60 min 120 min 180 min 240 min 300 min 360 min Total Score Average Score Example 1 100 87 80 77 69 53 40 506 72.29 Example 2 100 88 80 76 68 53 38 503 71.86 Example 3 100 90 82 78 70 55 43 518 74.00 Comparative Example 2 100 83 72 61 49 39 16 420 60.00 Comparative Example 13 100 85 74 66 56 40 28 449 64.14 Comparative Example 14 100 80 69 59 49 34 14 405 57.86

[0213] As can be seen from Table 6, the satiety level score of Example 3 is higher than that of Examples 1-2, indicating that coating the surface of chia seeds with inulin can improve the satiety level of soy milk. This is because inulin contains more dietary fiber, which can increase satiety. The satiety level scores of Comparative Example 2 and Comparative Examples 13-14 are lower than those of Examples 1-2, indicating that when chia seeds are not added and / or the bean composition is not enzymatically hydrolyzed, the satiety level of soy milk will be reduced to a certain extent. This is mainly because after enzymatic hydrolysis of the bean composition, the enzymatic hydrolysates of chia seeds and the bean composition form a relatively stable gel network structure through hydrogen bonding and hydrophobic interactions, which can further increase satiety.

[0214] Although the embodiments of the present invention have been disclosed as above, they are not limited to only the applications listed in the specification and embodiments. It can be fully applied to various fields suitable for the present invention. For those familiar with the field, additional modifications can be easily made. Therefore, without departing from the general concept defined by the claims and the equivalent scope, the present invention is not limited to specific details and the examples shown and described herein.

Claims

1. A low-smell and high-satiety composite soy milk, characterized in that: Contains the following components by mass: 100 parts of a bean composition, consisting of soybeans, black beans, kidney beans, cowpeas and chickpeas in equal weight ratios; 3-5 servings of chia seeds; 1-2 parts of soy lecithin; 0.5 to 0.8 parts of a sweetener, wherein the sweetener comprises erythritol and mogroside in a mass ratio of 10:1 to 15:1; 0.01-0.03 parts of a metal ion chelating agent, wherein the metal ion chelating agent comprises sodium citrate and sodium phytate in a mass ratio of 2:1; Sodium chloride 0.02-0.08 parts; The chia seeds are ultrafinely ground and form a composite gel system with an enzymatic hydrolyzate of a bean composition. The enzymatic hydrolyzate of the bean composition is prepared by stepwise enzymatic hydrolysis of the bean composition using a composite enzyme preparation. The composite enzyme preparation contains α-galactosidase, cellulase and lipase, and the enzymatic hydrolysis temperature is 35-50°C.

2. The low-smell and high-satiety composite soymilk according to claim 1, characterized in that: The stepwise enzymatic hydrolysis comprises: Stage 1: Treatment with α-galactosidase for 25-35 min at pH 4.5-5.5; The second stage: after adjusting the pH to 6.8-7.2, use cellulase and lipase for a combined treatment for 40-50 minutes.

3. The low-smell and high-satiety composite soymilk according to claim 1, characterized in that: The composite soy milk also contains 0.1 to 0.3 parts of inulin, and the inulin is embedded on the surface of chia seeds by spray drying.

4. The low-smell and high-satiety composite soymilk according to claim 1, characterized in that The soybean lecithin is a mixture of deoiled lecithin powder and lysophospholipids, with a mass ratio of 3:1 to 5:

1. The deoiled lecithin powder is prepared by deoiling soybean oil residue with acetone.

5. The low-smell and high-satiety composite soymilk according to claim 2, characterized in that: The specific steps of step enzymatic hydrolysis are as follows: The first stage: at pH 5.0±0.2, add α-galactosidase to a concentration of 0.15%-0.2% w / v, perform enzymolysis at 50±1°C, stir continuously at 200 rpm, and perform enzymolysis for 30±2 min; Intermediate treatment: adjust the pH to 7.0±0.1 with 0.1 mol / L phosphate buffer, add 0.05% protease inhibitor PMSF, maintain the temperature at 40±1℃, and pass nitrogen for 5 min; The second stage: adding a composite enzyme, the composite enzyme is composed of cellulase and lipase in a mass ratio of 3:1, controlling the concentration of the composite enzyme to be 0.2%-0.25% w / v, performing enzymolysis at 45±1°C, stirring continuously at a speed of 150 rpm, and the enzymolysis time is 45±2 min; Enzyme hydrolysis termination: quickly heat to 85°C and maintain for 3 min, immediately cool to below 25°C, and add 0.01% food grade enzyme inhibitor.

6. The low-smell and high-satiety composite soymilk according to claim 1, characterized in that: Also included is a process for pre-treating a bean composition, comprising: The bean composition is placed in an ultrasonic cleaning machine, and after adding cleaning water, 0.1% food-grade sodium bicarbonate, 0.05% vitamin C and 0.02% calcium citrate are added, and the mixture is soaked at a water temperature of 25±1°C for 6 to 8 hours. The mixture is initially treated with ultrasound at a frequency of 40kHz and a power of 300W for 5 minutes, and then stirred at a speed of 60rpm for 5 minutes every 2 hours to obtain a mixture, and the mixture is filtered through a double-layer filter to obtain a filtered bean composition, and the bean composition is washed with pure water to obtain a pretreated bean composition; the ratio of the bean composition to the activated water is 1:3w / v, the upper layer of the double-layer filter is a 40-mesh filter, and the lower layer is an 80-mesh filter.

7. The low-smell and high-satiation composite soymilk according to claim 3, characterized in that: The specific method of embedding the inulin on the surface of chia seeds by spray drying is: The chia seeds are baked at a sub-low temperature of 40°C for 10 to 15 minutes, and are crushed by an ultrafine grinder to a D50 particle size of 20 to 50 μm; a 20% to 25% w / v inulin solution is prepared, and the ratio of the crushed chia seeds to the inulin solution is 1:2 to 1:3 w / v; the crushed chia seeds are placed in a feeding system of a spray dryer, the inulin solution is atomized into tiny droplets through a nozzle of the spray dryer, and the droplets are evenly sprayed on the surface of the chia seed particles, and the air inlet temperature is controlled at 175 to 185°C, the air outlet temperature is 82 to 88°C, and the atomization pressure is 0.8 to 1.2 MPa.

8. The low-smell and high-satiety composite soymilk according to claim 6, characterized in that: The bean composition further comprises a germination step after pretreatment, and the germination step is specifically as follows: The pretreated bean composition is subjected to pulsed strong light treatment to obtain a pulsed strong light treated bean composition; the pulsed strong light treated bean composition is transferred to a constant temperature germination box, and germination water is added and germinated for 36 hours, wherein the germination water is prepared by adding 0.15%±0.05% vitamin C to pure water, adding 0.02% calcium citrate as a stabilizer, adding 0.01%-0.03% erythritol as an osmotic regulator, and controlling the dissolved oxygen of the pure water to 5-6 mg / L; During the germination period, the germination temperature is controlled at 28±0.5°C, the relative humidity is maintained at 85%-90%, the light intensity is 200-300 lux, the light-dark cycle is 12h / 12h, the germination water is replaced every 6-8 hours, and the water is stirred at a speed of 60rpm for 2-3min each time the water is changed; after the germination is completed, 2°C cold water is used to quickly cool down, the water is drained, and the germinated bean composition is obtained.

9. A method for preparing low-smell and high-satiation composite soybean milk, characterized in that: The following steps are involved: S1. Select a bean composition with equal mass ratio of soybean, black bean, kidney bean, cowpea and chickpea, and wash and screen them respectively; The chia seeds are baked at 40°C for 10-15 minutes and then ultra-finely crushed to obtain crushed chia seeds; S2, soaking the washed and screened bean composition in pure water at a temperature of 25-30° C. for 6-8 hours, during which the water is changed every 2 hours to obtain a soaked bean composition; rinsing the soaked bean composition with pure water, draining it, and then treating it with pulsed strong light to obtain a pulsed strong light treated bean composition; wherein the conditions for the pulsed strong light treatment are: pulse energy 400KJ, pulse number 300 times, and pulse distance 10cm; S3, placing the pulsed light-treated bean composition in a constant temperature germination box, adding germination water and germinating for 36 hours, wherein the germination water is prepared by adding 0.15% ± 0.05% vitamin C to pure water, adding 0.02% calcium citrate as a stabilizer, adding 0.01% to 0.03% erythritol as an osmotic regulator, and controlling the dissolved oxygen of the pure water to 5 to 6 mg / L; during the germination period, controlling the germination temperature to 28 ± 0.5 ° C, the relative humidity to 85% to 90%, the light intensity to 200 to 300 lux, the light-dark cycle to 12h / 12h, changing the germination water every 6 to 8 hours, and stirring at 60 rpm for 2 to 3 minutes each time the water is changed; after the germination is completed, using 2 ° C cold water to quickly cool down, drain the water, and obtain the germinated bean composition; S4, mixing the germinated bean composition with pure water, first adding α-galactosidase and mixing evenly, treating at pH 4.5-5.5 and temperature 50°C for 30 minutes, then adjusting the pH to 6.8-7.2, adding cellulase and lipase and mixing evenly, treating at temperature 35°C for 50 minutes, inactivating the enzymes, and obtaining an enzymatic hydrolyzate of the bean composition; wherein the mass ratio of the bean composition, the pure water, the α-galactosidase, the cellulase, and the lipase is 300:1200:2:3:1; S5. Grind the enzymatic hydrolyzate of the bean composition and pure water in a ratio of 1:6 to prepare a soy milk base; based on the mass of the bean composition, add 3% to 5% by mass of crushed chia seeds, 1% to 2% by mass of soy lecithin, 0.5% to 0.8% by mass of a sweetener, 0.01% to 0.03% by mass of a metal ion chelator, and 0.02% to 0.08% by mass of sodium chloride to the soy milk base to obtain the prepared soy milk; wherein the sweetener comprises erythritol and mogroside in a mass ratio of 10:1 to 15:1, and the metal ion chelator comprises sodium citrate and sodium phytate in a mass ratio of 2:1; S6. The prepared soy milk is homogenized by a three-stage homogenization process to obtain homogenized soy milk, wherein the homogenization is as follows: first-stage homogenization at 20 MPa for 2 min, second-stage homogenization at 35 MPa for 1 min, and final-stage homogenization at 15 MPa for 30 s; the homogenized soy milk is instantaneously sterilized at 121°C for 2-3 s to obtain sterilized soy milk; the sterilized soy milk is filled by nitrogen displacement in a Class 100 clean environment to obtain filled soy milk; the filled soy milk is stored in a cold storage at 4°C away from light.

10. The method for preparing low-smell and high-satiation composite soymilk according to claim 9, characterized in that: In step S5, the specific steps of grinding the enzymatic hydrolyzate of the bean composition and pure water in a ratio of 1:6 are as follows: the enzymatic hydrolyzate of the bean composition and 4°C pure water are mixed in a mass ratio of 1:6 to obtain a mixed solution, 0.05% to 0.1% sodium ascorbate is added to the mixed solution, the pH is adjusted to 6.8 to 7.2 and then ground, and the grinding process is first ground by a colloid mill and then by high-pressure homogenization, the grinding conditions of the colloid mill are: gap 50 to 100 μm, rotation speed 3000 rpm, temperature ≤15°C, and the high-pressure homogenization conditions are: pressure 50 to 80 MPa, and the mixture is cycled 2 to 3 times.

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