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Method for improving instant capacity of soymilk powder

A soymilk powder, instant technology, applied in the field of food or cosmetics, can solve the problems of soymilk powder taste and flavor influence, unsatisfactory modification effect, inability to reach laboratory level, etc., achieves ideal stability and sensory performance, moisturizing The effect of shortened time and broad industrial application prospects

Inactive Publication Date: 2010-07-21
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding protease to hydrolyze the protein in soymilk can increase the solubility of soymilk powder, but it is still not comparable to instant milk powder; and it cannot reach the laboratory level when used in production, and it is difficult to apply industrially; at the same time, the hydrolyzate will affect soymilk powder affect the taste and flavor of
The physical modification of protein in soybean milk has the advantages of low cost, no toxic and side effects, short action time, and less impact on the nutritional performance of the product, but the modification effect is not very satisfactory and can only be used in industrial production to a certain extent
Chemical modification of protein in soybean milk has a significant effect on improving the solubility of soybean protein and improving the functional properties of soybean protein, but it is not clear whether the introduction of these new reagents is safe for the application of protein in food, so this method is mostly used for basic theoretical research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] Example 1, a method for effectively improving the instant solubility of soybean milk powder using common commercial soybeans as raw material

[0023] The method steps are as follows:

[0024] (1) Preparation of cooked soybean milk: After washing ordinary soybeans, soak them in 3 times the mass of demineralized water at 4°C for 16 hours; drain the water, use 80-85°C demineralized water of 8 times the mass of dry soybeans, and beat for 1.5 minutes with a beater ; Filtrate with absorbent cotton to obtain raw soybean milk; heat it in a boiling water bath to 90-95 ° C, and immediately cool it in an ice bath to room temperature after 8 minutes to obtain cooked soybean milk;

[0025] (2) Adjust the ionic strength: put the soymilk sample in a stirring state, add CaCl 2 to a concentration of 6mmol / L, and adjust the pH of the soybean milk to 6.8;

[0026] (3) Surface modification of protein particles: heat the above-mentioned soy milk to 71°C, and then add polyglyceryl fatty ac...

example 2

[0028] Example 2, a method for effectively improving the instant solubility of soybean milk powder using common commercial soybeans as raw material

[0029] The method steps are as follows:

[0030] (1) Preparation of cooked soymilk: After cleaning ordinary soybeans, soak them in demineralized water of 3 times the mass at 4°C for 16 hours; drain the water, use softened water 10 times the mass of dry soybeans at 80-85°C, and beat with a beater. 3 times in 30 seconds; filter with absorbent cotton to obtain raw soymilk; heat it to boiling in an induction cooker, keep it for 3 minutes, and immediately cool it to room temperature in an ice bath to obtain cooked soymilk;

[0031] (2) Adjust the ionic strength: put the soymilk sample in a state of magnetic stirring, add calcium lactate to a concentration of 8 mmol / L, and adjust the pH value of the original cooked soymilk to 6.8, and let stand;

[0032] (3) Surface modification of protein particles: heat the above-mentioned soybean m...

example 3

[0034] Example 3, a kind of method for effectively improving the instant solubility of soybean milk powder with dehulled soybeans as raw material

[0035] The method steps are as follows:

[0036] (1) Preparation of cooked soybean milk: Wash the soybeans under normal pressure and boil them in boiling water for 30 minutes, add 0.2% sodium hydroxide to the water, drain the water after peeling, use 80-85°C demineralized water with 8 times the mass of dry soybeans, and use Beat with a beater, 3 times in 30 seconds; filter with absorbent cotton to obtain raw soybean milk; heat it to boiling in an induction cooker, keep it for 3 minutes and immediately cool it in an ice bath to room temperature to obtain cooked soybean milk;

[0037] (2) Adjust the ionic strength: put the soybean milk sample in a magnetic stirring state, add MgCl 2 To a concentration of 6mmol / L, and return to the pH of the original cooked soymilk to be 6.8, let it stand;

[0038] (3) Surface modification of protei...

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Abstract

The invention discloses a method for improving instant capacity of soymilk powder, belonging to the technical field of food or cosmetics. Common soybeans or peeled soybeans are taken as a raw material, and on the basis of a wet method pulping technology, the instant capacity of the soymilk powder can be improved by using the technologies of regulating ionic strength, surface modification of prion, powder preparation by spray drying, and dry mixing of inorganic salts. The invention has the obvious advantages that hydrophilic structure substances and charge distribution on the surface of soymilk prion are modified by adding salts to be matched with emulsifier under the liquid state and dry powder conditions during the soymilk heat treatment process, thus retaining the good hydrophilic structure of the soymilk protein and improving the dispersibility and solubility of the soymilk powder effectively, wherein the dispersing speed is obviously improved by about 30%, and the wetting time is shortened by about 20min; and the invention improves the instant capacity of the soymilk powder to a certain extent and solves the problem that soymilk powder is difficult to dissolve in uniform emulsion in the current soybean processing industry.

Description

technical field [0001] The invention belongs to the technical field of food or cosmetics, in particular to a method for improving the instant solubility of soybean milk powder. Background technique [0002] Soybean is an important agricultural and economic crop. It is rich in high-quality protein and high in essential amino acids. It can also provide the human body with a variety of vitamins, minerals, and physiologically active substances such as soybean saponins, isoflavones, and lecithin. Soy milk is a soybean product generally accepted by consumers, and its nutritional value is completely comparable to that of milk. Soymilk powder is a new type of soy product that imitates the processing method of milk powder by adjusting, concentrating, and spray-drying soymilk. It maintains the nutritional characteristics of soymilk and solves the problem of difficult storage and transportation of soymilk. [0003] Traditional instant soybean milk powder processing technology usually ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 郭顺堂任晨刚唐璐武亮
Owner CHINA AGRI UNIV
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