A production process for soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis

Abstract

This invention discloses a production process for soybean or rice protein beverages based on dual-temperature enzymatic hydrolysis. The raw materials are soybeans or rice. The process includes: receiving raw materials (OPRP1), room temperature storage, mixing (CCP1), two enzymatic hydrolysis processes, one homogenization, 120-mesh separation, blending, two homogenization processes, sterilization, and filling. The two enzymatic hydrolysis processes are: the first enzymatic hydrolysis at 70-75℃ for 30 minutes, and the second enzymatic hydrolysis at 60-65℃ for 45 minutes. The two enzymatic hydrolysis processes are connected by a gradient cooling and there is no independent enzyme inactivation step. Sterilization and filling adopt one of two parallel routes: route one is filling OPRP3 followed by sterilization (CCP2), and route two is UHT sterilization of CCP3 followed by aseptic filling of OPRP2. CIP cleaning covers the steps of enzymatic hydrolysis, one homogenization, 120-mesh separation, blending, two homogenization, filling OPRP3, sterilization (CCP2), UHT sterilization of CCP3, and aseptic filling of OPRP2. By employing a temperature-time window division of labor in dual-temperature-level enzymatic hydrolysis, anti-nutritional factors are removed while retaining macromolecular nutritional peptides and dietary fiber components in the raw materials.

Description

Technical Field

[0001] This invention belongs to the technical field of plant protein beverage processing, and relates to a production process for soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis. Background Technology

[0002] Plant-based protein drinks, made from soybeans, rice, and other ingredients, are widely accepted due to their low allergenicity and rich nutritional value. In existing processes, enzymatic hydrolysis is often used to remove the beany taste, degrade anti-nutritional factors, or improve flavor, for example: CN116997264A uses filamentous protease to treat soybean beverages to enhance flavor. The reaction temperature is 35-70℃ and the time can be several hours. The purpose is to enhance flavor rather than retain nutrients. CN201710278088.7 describes a two-stage enzymatic hydrolysis process using α-amylase and saccharifying enzyme in rice-based compound grain beverages. However, the two stages are linked together for the same technical purpose of "starch hydrolysis - saccharification", rather than a dual-temperature-stage design of "removal of protein anti-nutritional factors + separate treatment of dietary fiber / residual starch". CN200810045990.5 describes the preparation of rice milk beverages using a non-enzymatic hydrolysis route, which simplifies the process but does not utilize enzymatic hydrolysis to retain nutritional components. CN202311049108.5 and CN201610757636.X are both solid beverage processes, which are not directly comparable to the enzymatic hydrolysis-homogenization-sterilization-filling continuous flow process of liquid protein beverages.

[0003] Existing processes for liquid soybean / rice protein beverages generally suffer from the following problems: Single-enzyme, single-pass enzymatic hydrolysis struggles to simultaneously achieve both the goals of "complete removal of anti-nutritional factors" and "retention of inherent nutritional components of the raw materials (such as macromolecular peptides and dietary fiber)." If the hydrolysis temperature is too high or the time too long, while anti-nutritional factors can be removed, the protein is excessively hydrolyzed into free amino acids, resulting in the loss of macromolecular nutritional peptides, and dietary fiber is not fully utilized. Conversely, if the temperature is too low, the residue of anti-nutritional factors (such as soybean trypsin inhibitors) remains high. Furthermore, the existing process's HACCP node design and CIP coverage relationship between enzymatic hydrolysis-homogenization-sterilization-filling are not integrated with the two-temperature-stage enzymatic hydrolysis, leading to insufficient stability in hygiene control for continuous production.

[0004] Therefore, in order to solve the above-mentioned technical problems, the technical solution of this application is proposed. Summary of the Invention

[0005] The purpose of this invention is to provide a production process for soybean or rice protein beverages based on dual-temperature-step enzymatic hydrolysis. This process involves a temperature-time window division between two hydrolysates: a first hydrolysis (70-75℃ / 30min) targeting the inactivation of anti-nutritional factors and the targeted hydrolysis of proteins; and a second hydrolysis (60-65℃ / 45min) targeting the hydrolysis of dietary fiber and residual starch. The two hydrolysates are connected by a gradient cooling process without independent enzyme inactivation. This allows the activity of the protease in the first hydrolysis to naturally decrease during cooling, without interfering with the optimal activity range of the fiber / starch complex enzyme in the second hydrolysis. This achieves a balance between the removal of anti-nutritional factors and the retention of nutrients. Furthermore, this process is integrated with the CCP / OPRP HACCP framework and CIP full-coverage design, making it suitable for continuous industrial production.

[0006] The technical solution adopted in this invention is as follows: A process for producing soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis includes the following steps: (1) Raw materials and auxiliary materials are received at OPRP1 and stored at room temperature; (2) Ingredients CCP1: Water is used as the base material, and soybeans or rice are used as the main ingredients. (3) Two enzymatic hydrolysations: The first enzymatic hydrolysis is performed at a temperature of 70-75℃ for 30 minutes; the second enzymatic hydrolysis is performed at a temperature of 60-65℃ for 45 minutes; the two enzymatic hydrolysations are connected by a gradient cooling, and no independent enzyme inactivation step is set between the two enzymatic hydrolysations; (4) Homogenize once; (5) Separate with 120 mesh; (6) To allocate; (7) Secondary homogenization; (8) Sterilization and filling shall be carried out using one of the following two routes: Route 1: Fill with OPRP3, then sterilize with CCP2, cool, package, and store; Route 2: UHT sterilization (CCP3), followed by aseptic filling (OPRP2), outer packaging, and warehousing; The CIP cleaning process includes the following steps: two enzymatic hydrolysis steps, one homogenization step, 120-mesh separation, mixing, two homogenization steps, OPRP3 filling, CCP2 sterilization, CCP3 UHT sterilization, and OPRP2 aseptic filling.

[0007] Furthermore, in step (3), the enzyme preparation used in the first enzymatic hydrolysis is an alkaline protease or a neutral protease, which acts on the protein components and anti-nutritional factors in soybeans or rice; the enzyme preparation used in the second enzymatic hydrolysis is a complex enzyme of cellulase and amylase, which acts on the dietary fiber and residual starch components in the raw materials.

[0008] Furthermore, in the second enzymatic hydrolysis, the mass ratio of cellulase to amylase is 1:1-3, and the amount of enzyme added is 0.05%-0.3% of the dry weight of the raw material.

[0009] Furthermore, in step (3), the cooling rate of the gradient cooling between the two enzymatic hydrolysates is 0.5-2℃ / min, from 70-75℃ to 60-65℃.

[0010] Furthermore, the pressure of the first homogenization in step (4) is 15-25 MPa, and the pressure of the second homogenization in step (7) is 20-35 MPa. The pressure of the second homogenization is higher than that of the first homogenization.

[0011] Furthermore, the slag phase obtained from the 120-mesh separation in step (5) is returned to the feed preparation CCP1 in step (2) or returned to the enzymatic hydrolysis process for recycling.

[0012] Furthermore, in Route 2, the sterilization temperature of UHT sterilization CCP3 is 130-140℃, and the sterilization time is 4-10 seconds; in Route 1, the sterilization temperature of sterilization CCP2 is 115-125℃, and the sterilization time is 15-30 minutes.

[0013] Furthermore, in step (2) ingredient CCP1, the water received undergoes a water treatment process, and the effluent quality of the water treatment process meets the following requirements: hardness ≤ 50 mg / L (calculated as CaCO3), conductivity ≤ 50 μS / cm.

[0014] Furthermore, after the inner packaging material undergoes inspection, it is disinfected before proceeding to OPRP3 or OPRP2 aseptic filling.

[0015] Furthermore, when the raw material is soybeans, the process before the first enzymatic hydrolysis includes soaking and grinding the soybeans; when the raw material is rice, the process before the first enzymatic hydrolysis includes gelatinizing the rice.

[0016] The technical solution adopted in this invention is as follows: Raw material receiving OPRP1 → room temperature storage → ingredient mixing CCP1 → two enzymatic hydrolysis cycles (first 70-75℃ / 30min, second 60-65℃ / 45min, with gradient cooling and no independent enzyme inactivation between the two cycles) → one homogenization → 120-mesh separation → blending → two homogenization cycles → sterilization and filling (Route 1: filling OPRP3 + sterilization CCP2; Route 2: UHT sterilization CCP3 + aseptic filling OPRP2) → cooling → outer packaging → warehousing. CIP cleaning covers two enzymatic hydrolysis cycles, one homogenization cycle, 120-mesh separation, blending, two homogenization cycles, filling OPRP3, sterilization CCP2, UHT sterilization CCP3, and aseptic filling OPRP2.

[0017] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. A process for producing soybean or rice protein beverages based on dual-temperature enzymatic hydrolysis: the first stage, at 70-75℃ / 30min, matches the optimal range (68-75℃) for the inactivation of soybean trypsin inhibitors by alkaline / neutral proteases, with 30min representing the balance point between "sufficient inactivation and no excessive protein hydrolysis"; the second stage, at 60-65℃ / 45min, matches the optimal range for the combination of cellulase and amylase, with 45min representing the minimum effective time for cellulase hydrolysis; the two-stage process improves the retention rate of nutritional peptides with a molecular weight >1000Da compared to the single-enzyme 70℃ / 75min process. 2. In this invention, the gradient cooling between the two enzymatic hydrolysations does not inactivate the enzyme, thus avoiding the thermal shock of temperature rise and fall that could damage heat-sensitive nutrients. At the same time, the activity of the first protease naturally decreases after cooling to 60-65°C, without cross-interference with the second fiber / starch complex enzyme. 3. In this invention, the combination of double homogenization (15-25 MPa for the first time + 20-35 MPa for the second time) and 120-mesh separation reduces the sedimentation rate during the product's shelf life. 4. In this invention, CIP covers (4)-(12) and is integrated with the HACCP nodes of CCP1 / CCP2 / CCP3 and OPRP1 / OPRP2 / OPRP3, which improves the stability of hygiene control in continuous production and is suitable for protein beverage production lines with soybeans or rice as single or compound raw materials.

[0018] In summary, the cost of adopting the technical solution of this application is as follows: 1. Compared to a single-enzyme hydrolysis, two-enzyme hydrolysis adds a temperature control stage and an enzyme preparation, increasing enzyme costs by approximately 15-30%. 2. The dual-temperature-step gradient cooling connection places higher demands on pipeline heat exchange and automatic control, and energy consumption increases by about 8-12% compared to the single-temperature-step cooling. 3. The CIP coverage extends to 9 steps (4)-(12), and the consumption of acid, alkali and pure water increases by about 20-25% compared to the conventional process covering (7)-(11); 4.120 mesh filters increase the frequency of filter replacement compared to conventional 80-100 mesh filters. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the embodiments, experimental examples, and comparative examples will be briefly described below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort, wherein: Figure 1 This is a flowchart of the present invention; Figure 2This is an architectural diagram of the CIP cleaning coverage area of ​​the present invention; Figure 3 , Figure 4 This is a screenshot of the test report for this invention using soybeans as raw material; Figure 5 , Figure 6 These are actual photographs of some of the production equipment of this invention. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings, embodiments, experimental examples, and comparative examples. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention; that is, the described embodiments are merely some embodiments of the invention, and not all embodiments. The components of the embodiments of the invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0021] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0022] It should be noted that relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0023] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0024] I. Implementation Examples

[0025] Example 1: Soybean-based, Route 2 UHT+ Aseptic filling This invention discloses a process for producing soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 As shown, the specific implementation method of this embodiment is as follows: Raw materials: soybeans, water, emulsifiers, stabilizers; soybeans are selected, washed, soaked (25℃, 8h), ground, and coarsely filtered through a 120-mesh screen to obtain raw soy milk.

[0026] (1) Raw material receiving OPRP1: Soybeans are inspected according to pesticide residue, mold and moisture indicators; Inner packaging material (sterile brick) inspection → Inner packaging material disinfection.

[0027] (2) Ingredients CCP1: Water hardness ≤50mg / L (calculated as CaCO3), conductivity ≤50μS / cm; raw soybean milk and water are mixed at 8% solids.

[0028] (3) Two enzymatic hydrolysis: First, add alkaline protease (enzyme activity ≥100,000 U / g), the amount of enzyme added is 150 U / g based on the protein content of soy milk, and keep warm at 70-75℃ for 30 minutes (73℃ in this example); then cool down to 60-65℃ in a gradient of 1℃ / min (63℃ in this example), without inactivating the enzyme; second, add a complex enzyme of cellulase and amylase at a mass ratio of 1:2, the amount of enzyme added is 0.15% of the dry weight of the raw material, and keep warm at 63℃ for 45 minutes.

[0029] (4) Homogenization: 20 MPa.

[0030] (5) 120 mesh separation: remove insoluble residue, and return the residue phase to the batching CCP1 cycle.

[0031] (6) Preparation: Add emulsifier sucrose ester and stabilizer CMC-Na to adjust the solids to 8.5%.

[0032] (7) Secondary homogenization: 25 MPa.

[0033] (8) Route 2: UHT sterilization CCP3, 135℃ / 6 seconds, aseptic filling OPRP2.

[0034] (9) Outer packaging and warehousing.

[0035] Example 2: Rice-based, Route 1 hot filling + sterilization CCP2 This invention discloses a process for producing soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 As shown, the specific implementation method of this embodiment is as follows: Raw materials: rice, water, emulsifier.

[0036] (1) Before adding ingredients CCP1, wash the rice and add water to gelatinize it (90℃, 20min) to obtain rice paste.

[0037] (2) Two enzymatic hydrolysis: First, add neutral protease, the amount of enzyme added is 120U / g based on rice milk protein, 72℃ / 30min; gradient cooling to 62℃ (cooling rate 1.5℃ / min); second, add cellulase + amylase (1:1.5), the amount of enzyme added is 0.12%, 62℃ / 45min.

[0038] (3) First homogenization at 18MPa → 120 mesh separation → blending (adding emulsifier) ​​→ second homogenization at 28MPa.

[0039] (4) Route 1: Hot filling OPRP3 (filling temperature ≥85℃) → sterilization CCP2 (121℃ / 20min) → cooling → outer packaging → warehousing.

[0040] Example 3: Single Enzyme Single Process This invention discloses a process for producing soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 As shown, the specific implementation method of this embodiment is as follows: Compared with Example 1, the only difference was that the enzymatic hydrolysis was changed to a single enzyme and a single process: alkaline protease at 73°C for 75 min, while the other homogenization, separation, and UHT parameters were the same as in Example 1.

[0041] Table 1 shows a performance comparison (Example 1 vs. Example 3).

[0042] Conclusion: It is evident that, under the premise of comparable removal of anti-nutritional factors, the retention rates of macromolecular nutritional peptides and dietary fiber are significantly improved by the two-temperature-stage division of labor, confirming that "the two-stage temperature-time window is not a simple division but has a synergistic division of labor effect."

[0043] Example 4: Soybean + Rice Composite Base, Route 2 This invention discloses a process for producing soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 As shown, the specific implementation method of this embodiment is as follows: The soybean to rice mass ratio was 4:6. Soybeans were pretreated according to Example 1 to obtain soy milk, and rice was pretreated according to Example 2 to obtain rice milk. After mixing, they were added to ingredient CCP1. In the two enzymatic hydrolysations, the first hydrolysate used a combination of neutral protease and alkaline protease (mass ratio 1:1), and the second hydrolysate used a fiber and starch complex enzyme as in Example 1. The rest was the same as in Example 1. The product had a protein content ≥3.0g / 100mL and no sensory stratification.

[0044] Example 5: Soy-based low-GI protein beverage, Route 1: Hot filling + sterilization (CCP2) This invention discloses a process for producing soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 As shown, the specific implementation method of this embodiment is as follows: The raw material is soybeans, supplemented with dietary fiber (resistant dextrin) and trace elements. The target product is a low glycemic index (GI) soybean protein beverage.

[0045] (1) Raw material receiving OPRP1: Soybeans are inspected according to moisture, mold and pesticide residue indicators; inner packaging materials (PET bottles) are disinfected with ozone after inspection.

[0046] (2) Ingredients CCP1: Water treatment effluent hardness ≤50mg / L (calculated as CaCO3), electrical conductivity ≤50μS / cm; soybeans are washed, soaked (25℃, 8h), ground, and coarsely filtered through a 120-mesh screen to obtain raw soybean milk. The raw soybean milk and water are mixed at 7.5% solids, and resistant dextrin (3% by the weight of the finished product) is added at the same time.

[0047] (3) Two enzymatic hydrolysis steps: First, add alkaline protease (enzyme activity ≥100,000 U / g), the amount of enzyme added is 140 U / g based on the protein content of soy milk, and keep warm at 70-75℃ (74℃ in this example) for 30 minutes; then cool down to 60-65℃ (62℃ in this example) in a gradient of 1.2℃ / min, without setting an independent enzyme inactivation step; Second, add cellulase and amylase complex enzyme at a mass ratio of 1:2.5, the amount of enzyme added is 0.18% of the dry weight of raw materials, and keep warm at 62℃ for 45 minutes.

[0048] (4) Homogenization: 18 MPa.

[0049] (5) 120 mesh separation: remove insoluble residue, and return the residue phase to the batching CCP1 cycle.

[0050] (6) Blending: Add emulsifier sucrose ester and stabilizer CMC-Na to adjust the solids to 8.0% and supplement with zinc (calculated as zinc gluconate, based on the finished product weight of 0.015%).

[0051] (7) Secondary homogenization: 26MPa.

[0052] (8) Route 1: Hot filling OPRP3 (filling temperature 88℃) → sterilization CCP2 (121℃ / 20min) → cooling → outer packaging → warehousing.

[0053] This product has been tested by a third party and has a GI value of 48±3, which is classified as a low-GI food. In addition, the protein content is ≥3.2g / 100mL, which verifies that dual-temperature enzymatic hydrolysis can achieve low-GI characteristics while retaining nutrients.

[0054] II. Experimental Examples Experimental Example 1: Effects of Two-Temperature Enzymatic Hydrolysis on the Inactivation of Soybean Trypsin Inhibitor (TI) and Protein Retention Rate Using soybeans as raw material, three sets of enzymatic hydrolysis conditions were set up, with the remaining homogenization, separation, and UHT parameters the same as in Example 1. The detection results are as follows: Table 2 shows the test results of Experiment Example 1.

[0055] Conclusion: Under the premise that the TI inactivation effect was comparable to that of Group 2, the retention rate of macromolecular peptides in the dual-temperature group (Group 1) was significantly higher than that in Group 2, which verified the division of labor between the first high-temperature stage targeting anti-nutritional factors and the second low-temperature stage protecting nutrient components.

[0056] Experimental Example 2: The effect of gradient cooling between two enzymatic hydrolysates on the protection of nutrients by enzymes. Using rice as raw material, two pretreatment groups were set up, with other parameters the same as in Example 2, and the retention of heat-sensitive nutrients was tested: Table 3 shows the test results of Experiment Example 2.

[0057] Conclusion: The retention rates of vitamin B1 and GABA in the enzyme-inactivating group were significantly higher than those in the enzyme-inactivating group, demonstrating that eliminating the independent enzyme inactivation step can reduce the damage of heat-sensitive nutrients caused by heat shock.

[0058] Experimental Example 3: The effect of double homogenization + 120-mesh separation on product stability Using soybean-based products as the subject, different homogenization and separation conditions were set, and the sedimentation rate and particle size distribution were detected after standing at 25℃ for 90 days. Table 4 shows the test results of Experiment Example 3.

[0059] Conclusion: The combination of dual homogenization and 120-mesh separation produces products with the best stability and the lowest precipitation rate.

[0060] Experiment Example 4: The Enhancement Effect of Full CIP Coverage on Microbial Control Comparison of microbial monitoring data between CIP coverage (4)-(12) (in this invention) and conventional coverage (7)-(11) (only for aseptic filling) (taking soybean-based UHT line as an example, continuous production for 7 days): Table 5 shows the test results of Experiment Example 4.

[0061] Conclusion: Extending CIP forward to the enzymatic hydrolysis and homogenization steps can effectively reduce the initial total bacterial count before UHT and improve sterilization reliability.

[0062] Experiment Example 5: Inhibitory effect of two-temperature-stage enzymatic hydrolysis on starch retrogradation value of rice beverages Using rice as raw material, the retrogradation enthalpy (ΔH, reflecting the degree of starch retrogradation) under different enzymatic hydrolysis conditions was measured: Table 6 shows the test results of Experiment Example 5.

[0063] Conclusion: Dual-temperature enzymatic hydrolysis significantly reduces starch retrogradation value and improves product shelf-life stability through the secondary hydrolysis of residual starch by cellulose and amylase.

[0064] III. Comparative Example Comparative Example 1: Single-enzyme, single-time high-temperature, long-term enzymatic hydrolysis (soybean-based) Compared with Example 1, the only difference was that the enzymatic hydrolysis was changed to a single enzyme and a single process: alkaline protease at 73°C for 75 min, while the other homogenization, separation, and UHT parameters were the same as in Example 1.

[0065] Results: TI residual activity was 3.8%, peptide retention rate of molecular weight >1000Da was 59.2%, precipitation rate after 90 days was 2.3%, and dietary fiber retention rate was 51.5%.

[0066] Comparative Example 2: Single-enzyme, single-time, low-temperature, long-term enzymatic hydrolysis (soybean-based) Compared with Example 1, the only difference was that the enzymatic hydrolysis was changed to a single enzyme and a single process: alkaline protease at 62°C for 75 min, with all other parameters the same as in Example 1.

[0067] Results: TI residual activity was 17.5%, and macromolecular peptide retention rate was 84.1%, but anti-nutritional factors exceeded the standard, failing to meet food safety requirements.

[0068] Comparative Example 3: An enzyme inactivation step was added between the two enzymatic hydrolysates (rice-based). Compared with Example 2, after the first enzymatic hydrolysis, the enzyme was inactivated at 95℃ for 5 minutes, and then the temperature was lowered to 62℃ for the second enzymatic hydrolysis. The other parameters were the same as in Example 2.

[0069] Results: The retention rates of vitamin B1 and GABA were 75.8% and 83.5%, respectively, both lower than those in Example 2, and energy consumption increased by about 10%.

[0070] Comparative Example 4: 120-mesh separation was eliminated, and only 80-mesh separation (soybean-based) was used. Compared with Example 1, the 120-mesh separation was removed and replaced with 80-mesh separation, while the other parameters were the same as in Example 1.

[0071] Results: 90-day sedimentation rate was 1.58%, D90 particle size was 18.2μm, and the product had a rough texture.

[0072] Comparative Example 5: Single homogenization was used only, and the second homogenization was omitted (soybean-based). Compared with Example 1, only one homogenization (25MPa) was used, the second homogenization was cancelled, and the other parameters were the same as in Example 1.

[0073] Results: After 90 days, the sedimentation rate was 1.65%, the D90 particle size was 19.1 μm, and the stability decreased.

[0074] IV. Supplementary Explanation The data from the above experimental examples and comparative examples are all from continuous batch testing of the pilot production line (capacity 5t / d). The testing methods all adopt national or industry standard methods (such as TI activity detection according to GB / T 21498-2008, GI value according to WS / T432-2013). The data are authentic and further confirm the synergistic effect of the combination of features of this invention, such as dual-temperature enzymatic hydrolysis, gradient cooling without enzyme inactivation, double homogenization + 120 mesh separation, and full CIP coverage.

[0075] The above description is only a preferred embodiment, experimental example, and comparative example of the present invention, and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A production process for soybean or rice protein beverages based on dual-temperature-level enzymatic hydrolysis, characterized in that, Includes the following steps: (1) Raw materials and auxiliary materials are received at OPRP1 and stored at room temperature; (2) Ingredients CCP1: Water is used as the base material, and soybeans or rice are used as the main ingredients. (3) Two enzymatic hydrolysations: The first enzymatic hydrolysis is performed at a temperature of 70-75℃ for 30 minutes; the second enzymatic hydrolysis is performed at a temperature of 60-65℃ for 45 minutes; the two enzymatic hydrolysations are connected by a gradient cooling, and no independent enzyme inactivation step is set between the two enzymatic hydrolysations; (4) Homogenize once; (5) Separate with 120 mesh; (6) To allocate; (7) Secondary homogenization; (8) Sterilization and filling shall be carried out using one of the following two routes: Route 1: Fill with OPRP3, then sterilize with CCP2, cool, package, and store; Route 2: UHT sterilization (CCP3), followed by aseptic filling (OPRP2), outer packaging, and warehousing; The CIP cleaning process includes the following steps: two enzymatic hydrolysis steps, one homogenization step, 120-mesh separation, mixing, two homogenization steps, OPRP3 filling, CCP2 sterilization, CCP3 UHT sterilization, and OPRP2 aseptic filling.

2. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, In step (3), the enzyme preparation used in the first enzymatic hydrolysis is alkaline protease or neutral protease, which acts on the protein components and anti-nutritional factors in soybeans or rice; the enzyme preparation used in the second enzymatic hydrolysis is a complex enzyme of cellulase and amylase, which acts on the dietary fiber and residual starch components in the raw materials.

3. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 2, characterized in that, In the second enzymatic hydrolysis, the mass ratio of cellulase to amylase is 1:1-3, and the amount of enzyme added is 0.05%-0.3% of the dry weight of the raw material.

4. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, In step (3), the cooling rate of the gradient cooling between the two enzymatic hydrolysates is 0.5-2℃ / min, from 70-75℃ to 60-65℃.

5. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, The pressure for the first homogenization in step (4) is 15-25 MPa, and the pressure for the second homogenization in step (7) is 20-35 MPa. The pressure for the second homogenization is higher than that for the first homogenization.

6. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, The residue obtained from the 120-mesh separation in step (5) is returned to the feed preparation CCP1 in step (2) or returned to the enzymatic hydrolysis process for recycling.

7. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, In Route 2, the sterilization temperature of CCP3 for UHT sterilization is 130-140℃, and the sterilization time is 4-10 seconds; in Route 1, the sterilization temperature of CCP2 for sterilization is 115-125℃, and the sterilization time is 15-30 minutes.

8. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, In step (2) of ingredient preparation CCP1, the water received undergoes a water treatment process, and the effluent quality of the water treatment process meets the following requirements: hardness ≤ 50 mg / L (calculated as CaCO3) and conductivity ≤ 50 μS / cm.

9. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, After the inner packaging material passes inspection, it undergoes inner packaging material disinfection before proceeding to OPRP3 or OPRP2 aseptic filling.

10. The production process of soybean or rice protein beverage based on dual-temperature-level enzymatic hydrolysis according to claim 1, characterized in that, When the raw material is soybeans, the process before the first enzymatic hydrolysis includes soaking and grinding the soybeans; when the raw material is rice, the process before the first enzymatic hydrolysis includes gelatinizing the rice.

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