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Preparation method of soybean milk powder

A technology for soybean milk powder and soybean meal, which is applied in the directions of dairy products, milk replacers, and applications, can solve the problems of unsolved beany smell and high production cost, and achieves the effects of saving processing procedures, enhancing health care functions, and improving dissolution rate.

Inactive Publication Date: 2019-01-11
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the enzyme treatment process in the above two technical schemes will lead to high production costs
Patent document CN103583698A provides a preparation method of prebiotic soybean milk powder, which includes removing impurities and peeling soybeans, soaking, scalding soybeans, cooling, refining, blending ingredients, homogenizing, sterilizing, concentrating, drying, adding auxiliary materials such as corn syrup, oligomerization Fructose, and finally a prebiotic soybean milk powder is obtained. This method only adds fructo-oligosaccharides on the basis of the traditional technology, and the beany smell has not been effectively solved.

Method used

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preparation example Construction

[0015] A preparation method of soybean milk powder, which uses full-fat soybean meal as raw material, comprises the steps of extraction, sterilization and flash evaporation, concentration, homogenization and drying, wherein:

[0016] The extraction step is as follows: mixing the raw material of full-fat soybean meal with water at a mass ratio of 1:3-8, adjusting the pH to 6.5-7.3, and performing cyclic shear extraction on the mixture at a temperature of 20-30° C. for 25-35 minutes, After the primary extraction is completed, centrifugation is performed; the obtained liquid phase 1 is preserved, the obtained solid phase 1 is mixed with water according to a mass ratio of 1:1-4, the pH is adjusted to 6.5-7.3, and the secondary extraction is performed, and the temperature is 20-30 ° C. Cut and extract 5-20min, and then carry out centrifugal separation, the obtained liquid phase 2 is mixed with the liquid phase 1 to obtain a mixed soybean emulsion; the obtained solid phase 2 is used ...

specific Embodiment approach

[0034] In order to facilitate the understanding of the present invention, examples of the present invention are as follows. It should be understood by those skilled in the art that the embodiments are only used to help the understanding of the present invention, and should not be regarded as a specific limitation of the present invention.

[0035] % in the examples are all mass percentages, unless otherwise specified.

[0036] The full-fat soybean meal raw materials used in the examples and comparative examples are commercially available products, wherein the full-fat soybean meal moisture is less than or equal to 12%, crude protein is greater than or equal to 39%, crude fat is greater than or equal to 18%, and the thickness is 0.36-0.39 mm.

Embodiment 1

[0037] Embodiment 1, a kind of preparation method of soybean milk powder, with full-fat soybean meal as raw material, comprises the following steps:

[0038] (1) Primary extraction and secondary extraction:

[0039] Whole-fat soybean meal and water were mixed at a mass ratio of 1:5, pH was adjusted to 7.0, extraction temperature was 25°C, the mixture was extracted by cyclic shearing for 30 minutes, and centrifuged by decanter. The obtained liquid phase 1 entered the soybean milk storage tank, and the obtained solid phase 1 Perform secondary extraction:

[0040] The solid phase 1: water is mixed according to the mass ratio of 1:2, pH is adjusted to 7.0, the extraction temperature is 25 ° C, and the extraction is carried out by cyclic shearing for 10 min, followed by decanter centrifugation, the obtained solid phase 2 can be used for feed processing, and the obtained liquid phase 2 Enter the soymilk storage tank, mix with liquid phase 1; get mixed soymilk;

[0041] (2) Sterili...

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Abstract

The invention relates to a preparation method of soybean milk powder. The preparation method of the soybean milk powder takes whole soybean meal as a raw material, and comprises the following steps: mixing the whole soybean meal with water at ratio of 1 to (3-8), adjusting the pH value to 6.5-7.3, and respectively carrying out first cyclic shear extraction and second cyclic shear extraction so asto obtain a soybean emulsion; and then, performing sterilization on the soybean emulsion, and carrying out flash steaming, concentrating, blending, homogenizing, drying and the like so as to obtain the soybean milk powder. The preparation method of the soybean milk powder disclosed by the invention is improved in production efficiency by changing traditional processes; and the prepared soybean milk powder is relatively high in contents of water-soluble dietary fiber and proteins, and has the function of regulating intestinal flora balance. The soybean milk powder is rich in nutrients. Being brewed, the soybean milk powder produces mellow soybean aroma but light peculiar bean smell.

Description

technical field [0001] The invention relates to a preparation method of soybean milk powder, and belongs to the field of soybean milk powder food processing. Background technique [0002] Soymilk powder is a nutrient-rich food, high-quality protein, and contains amino acids necessary for the human body. Among them, the content of unsaturated fatty acids is high and the content of cholesterol is low, which can prevent arteriosclerosis. Soymilk powder contains a variety of minerals, vitamins, and soybean oligosaccharides, which can improve human immunity and delay aging. [0003] Prebiotics are dietary supplements, non-digestible food ingredients that improve the health of the host by selectively stimulating the growth and activity of one or a few species of bacteria that have a beneficial effect on the host. Most importantly, it only stimulates the growth of beneficial flora, not harmful bacteria with potentially pathogenic or putrefactive activity. See Zheng Jianxian. Func...

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 刘汝萃袁伟岗刘军李成辉范书琴马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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