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Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application

A nutritious bean, strong aroma technology, applied in applications, dairy products, milk substitutes, etc., can solve problems such as resource waste and environmental pollution, and achieve the effects of easy operation, simple equipment, and strong aroma.

Active Publication Date: 2016-06-08
HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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  • Application Information

AI Technical Summary

Problems solved by technology

Although the output of bean dregs is extremely rich, it is mostly used as feed or fertilizer, or even discarded as waste, which not only pollutes the environment but also causes a waste of resources. Therefore, the comprehensive utilization of soybean bean dregs is of great significance for the development of full-nutrition soybean milk powder

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  • Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application

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preparation example Construction

[0034] A preparation method of Luzhou-flavored full-nutrition soymilk powder, the method comprising the following steps: (1) After the soybeans are selected and removed, they are preliminarily crushed to 10-15 petals, and placed in a microwave roasting machine for microwave roasting treatment , the microwave output power is 7-12kW, and the baking time is 5-12min; (2) after the soybeans are peeled by microwave roasting, soak the beans with a NaHCO3 aqueous solution with a concentration of 0.5%-1.0% for 12h-16h, and then grind them Add 8 times of boiling water to the pulp machine to refine the pulp, and boil the soybean milk at 91°C-95°C for 10 minutes to obtain a mixture of pulp and residue. The residue part obtained by filtering and separating is subjected to compound enzymatic hydrolysis treatment. The conditions of the compound enzymatic hydrolysis are firstly the compound enzymatic hydrolysis pH of neutral cellulase and low-temperature amylase is 6.0-8.0, the enzymatic hydro...

Embodiment 1

[0039] After the soybeans are selected and removed, they are preliminarily crushed to 10-15 petals, and placed in a microwave oven for microwave baking treatment. The microwave output power is 9kW, and the baking time is 8 minutes; 0.5% NaHCO 3 Soak the soybeans in an aqueous solution for 12 hours, then use a refiner to add 8 times of boiling water to refine the soybean milk, and boil the soybean milk at 92°C for 10 minutes to obtain a mixture of pulp and residue. The residue part obtained by filtration and separation is subjected to compound enzymatic hydrolysis treatment, in which neutral cellulase and low-temperature amylase compound enzymatic hydrolysis pH 6.5, enzymatic hydrolysis temperature 45°C, neutral cellulase addition amount 300U / mL, low-temperature amylase addition Amount of 80U / mL, enzymolysis time 1.5h, then enzymatic hydrolysis of flavor proteolysis pH 7.0, enzyme addition 120U / mL, enzymolysis time 0.5h, enzymolysis temperature 45°C; ℃ inactivate enzyme treatm...

Embodiment 2

[0041] After the soybeans are selected and removed, they are initially crushed to 10-15 petals, and placed in a microwave oven for microwave baking treatment. The microwave output power is 7kW, and the baking time is 12 minutes; 0.5% NaHCO 3 Soak the beans in an aqueous solution for 16 hours, then use a refiner to add 8 times of boiling water to refine the soybean milk, and boil the soybean milk at 95°C for 10 minutes to obtain a mixture of pulp and residue. The residue part obtained by filtration and separation is subjected to compound enzymatic hydrolysis treatment, in which neutral cellulase and low-temperature amylase compound enzymatic hydrolysis pH 6.0, enzymatic hydrolysis temperature 50°C, neutral cellulase addition amount 200U / mL, low-temperature amylase addition 100U / mL, enzymolysis time 1h, then enzymatic hydrolysis of flavor proteolysis pH 7.6, enzyme addition 100U / mL, enzymolysis time 1h, enzymolysis temperature 50℃; Redissolve in soybean milk after enzyme treatm...

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Abstract

The invention discloses a preparation method of strongly-fragrant and total-nutrition soybean milk powder and application and belongs to the technical field of processing of soybean products. The preparation method comprises the following steps of: primarily crushing selected and impurity-removed soybeans, then carrying out microwave baking treatment, carrying out soybean soaking treatment after peeling baked soybeans, then obtaining pulp-slag mixture after grinding into pulp and boiling the pulp, carrying out composite enzymolysis treatment on soybean dregs after filtering, carrying out enzyme deactivation treatment on the soybean-dreg components treated by enzymolysis, then redissolving the treated soybean dreg components into soybean milk, adjusting a pH value, adding an additive to mix, and carrying out ultra-high-temperature instantaneous heat treatment, concentrated sterilization, spraying, drying and fluidized-bed powder sieving treatment in sequence after homogenizing treatment, thereby obtaining the strongly-fragrant and total-nutrition soybean milk powder. The preparation method disclosed by the invention has the characteristics of simple equipment and easy operation, and is applicable to preparation of the soybean milk with strong fragrance and balanced nutrition.

Description

technical field [0001] The invention relates to a preparation method and application of Luzhou-flavored full-nutrition soybean milk powder, belonging to the technical field of soybean product processing. Background technique [0002] With the progress and development of human beings in the whole society, people's living standards are constantly improving, and the dietary structure must be effectively adjusted. Therefore, soybeans and soybean products have received widespread attention from people. Soybean is rich in protein, which can be as high as about 40%. As a plant food with the highest protein content, it can replace animal protein, of which 80% to 88% is soluble protein. Soybean protein is composed of 18 kinds of amino acids. The proportion of amino acids required by the human body is similar, comparable to the protein in fish, meat, eggs, and milk. Recent studies have shown that eating more plant-based protein can reduce the occurrence of chronic diseases such as ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 范志军王冬梅陈龙罗义李波刘岳丽
Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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