阅读说明：本技术 一种富含酚类物质的果蔬胚芽豆乳及其生产方法 (Fruit and vegetable germ soybean milk rich in phenols and production method thereof ) 是由 杨润强 时佩文 王沛 顾振新 于 2020-06-18 设计创作，主要内容包括：本发明涉及一种富含酚类物质的果蔬胚芽豆乳及其生产方法,属于食品加工领域。其特征在于,大豆经发芽过程中添加外源γ-氨基丁酸(GABA)和乳酸钙处理富集酚类物质,然后制浆,与苹果粉、橘子粉、香蕉粉、胡萝卜粉和紫薯粉复配、煮浆,经添加白砂糖、木糖醇、羧甲基纤维素、蔗糖酯调配,然后均质、脱气、灭菌和冷却,无菌灌装,制得。发芽大豆为发芽黄豆、发芽黑豆,产品颜色为豆乳色、淡黄色、黑色、红色、紫色,酚类物质含量为15～50mg GAE/100mL。(The invention relates to fruit and vegetable germ soybean milk rich in phenolic substances and a production method thereof, belonging to the field of food processing. The method is characterized in that exogenous gamma-aminobutyric acid (GABA) and calcium lactate are added in the soybean germination process to process and enrich phenolic substances, then pulping is carried out, the pulp is compounded with apple powder, orange powder, banana powder, carrot powder and purple sweet potato powder, pulp boiling is carried out, white granulated sugar, xylitol, carboxymethyl cellulose and sucrose ester are added for blending, then homogenizing, degassing, sterilizing and cooling are carried out, and aseptic filling is carried out, thus obtaining the soybean sprout. The germinated soybeans are germinated soybeans and germinated black soybeans, the product color is soybean milk color, light yellow, black, red and purple, and the content of phenolic substances is 15-50 mg GAE/100 mL.)

1. The fruit and vegetable germ soybean milk rich in phenolic substances is characterized in that exogenous gamma-aminobutyric acid (GABA) and calcium lactate are added in a soybean sprouting process to process and enrich the phenolic substances, then pulping is carried out, the pulp is compounded with apple powder, orange powder, banana powder, carrot powder and purple sweet potato powder, the pulp is boiled, white granulated sugar, xylitol, carboxymethyl cellulose and sucrose ester are added for blending, and then homogenizing, degassing, sterilizing and cooling are carried out, and aseptic filling is carried out, so that the fruit and vegetable germ soybean milk rich in the phenolic substances is prepared, and the fruit and vegetable germ soybean milk specifically comprises the following steps:

(1) enrichment of phenolic substances of germinated soybeans: selecting plump and disease and pest free germinated soybean seeds, soaking for 6h, culturing in a GABA (gamma-aminobutyric acid) solution containing 0-50 mmol/L and 0-5 mmol/L calcium lactate solution for 24-72 h, changing a culture solution every 8-12 h, and rinsing with clear water to obtain germinated soybeans rich in phenolic substances;

(2) pulping raw materials: pulping the germinated soybeans according to a known pulping technology, wherein the mass-volume ratio of the germinated soybeans to water is 1: 8-15;

(3) compounding and boiling the pulp: adding the following components in percentage by volume and mass respectively according to the sprouted soybeans and the fruit and vegetable powder: 0-5% of apple powder, 0-5% of orange powder, 0-5% of banana powder, 0-5% of carrot powder and 0-5% of purple sweet potato powder, and then boiling the pulp by a known method to prepare fruit and vegetable germ soymilk raw pulp;

(4) mixing and blending: adding 0-10% of cane sugar and 0-10% of xylitol into the fruit and vegetable germ soymilk raw pulp according to the mass-volume ratio by adopting a known method, and then adding 0.1-0.5% of carboxymethyl cellulose and 0-0.1% of sucrose ester according to the mass-volume ratio;

(5) homogenizing, degassing, sterilizing and filling: homogenizing the fruit and vegetable germ soybean milk mixed and blended for 2 times according to a known method, degassing in vacuum, carrying out instantaneous sterilization for 5-10 s at a high temperature of 121-135 ℃, cooling to room temperature by using a plate heat exchanger, and filling by using an aseptic filling machine.

2. The method as claimed in claim 1, wherein the germinated soybeans are germinated soybeans and germinated black soybeans, the product color is soybean milk color, light yellow, black, red or purple, and the content of phenolic substances is 15-50 mgGAE/100 mL.

One, the technical field

The invention relates to fruit and vegetable germ soybean milk rich in phenolic substances and a production method thereof, belonging to the technical field of deep processing of foods.

Second, technical background

The phenolic substances are present in organs such as fruits, peels, roots and leaves of plants, are secondary metabolites containing active phenolic hydroxyl, mainly comprise phenolic acid, flavonoid and anthocyanin substances, and have physiological effects of resisting oxidation, resisting cancer, resisting aging and the like. The content of the phenolic substances in mature cereal grains is 0.7-18.0 mg GAE/g (GAE is gallic acid equivalent), the phenolic substances have two forms of free and combined, and the phenolic substances mostly exist in a combined state in a cortex layer, wherein the former is mainly flavonoid substances, and the latter is mainly phenolic acid substances. Phenolic acid is the main phenolic substance in cereal grains, only contains 0.5-3.5 mg GAE/g DW in mature grains, mostly exists in a combined state in a cortex layer, and has low bioavailability. When the seeds germinate, the phenolic acid in the bound state is partially hydrolyzed into free state, and new phenolic substances are further synthesized.

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that functions in the mammalian central nervous system. Meanwhile, the food has direct physiological regulation function to human body and is listed as new resource food. GABA transmits stress signals in plant stress response, and can activate multiple physiological and biochemical reactions such as in vivo signal transmission, protein degradation regulation, hormone synthesis, active oxygen formation, polyamine metabolism and the like. Enrichment of GABA and phenolics in plants both arose from environmental stress, and we found that salt stress and exogenous GABA treatment caused barley shoots to accumulate phenolics. The invention obtains germinated soybeans rich in phenolic substances by applying GABA and calcium lactate in the soybean germination process and then develops soybean milk, and the germ soybean milk products rich in the phenolic substances are rarely reported.

At present, the patent of soybean milk research and development is available in China. A patent (publication No. CN1287475A, publication No. 3/14/2001) discloses "a method for producing soymilk", a patent (publication No. CN102655758A, publication No. 2012/9/15/2011) discloses "a method and a system for producing whole soymilk", a patent (publication No. CN102106394A, publication No. 2011/6/29/2011) discloses "a process for producing black soymilk", a patent (publication No. CN102524412A, publication No. 2012/7/4/2012) discloses "a method for preparing a broad bean milk beverage", and a patent (publication No. CN101828601A, publication No. 2010/9/15/2010) discloses "a method for producing pure soymilk". These patents relating to soy milk only provide a common soy milk production process. The invention enriches phenolic substances in the germinated soybeans by biological regulation and conversion technology, and then develops a soybean milk product rich in the phenolic substances.

Third, the invention

The technical problem is as follows:

the invention aims to provide fruit and vegetable germ soymilk rich in phenolic substances and a production method thereof.

The technical scheme is as follows:

the fruit and vegetable germ soybean milk rich in phenolic substances is characterized in that exogenous gamma-aminobutyric acid (GABA) and calcium lactate are added in a soybean sprouting process to process and enrich the phenolic substances, then pulping is carried out, the pulp is compounded with apple powder, orange powder, banana powder, carrot powder and purple sweet potato powder, the pulp is boiled, white granulated sugar, xylitol, carboxymethyl cellulose and sucrose ester are added for blending, and then homogenizing, degassing, sterilizing and cooling are carried out, and aseptic filling is carried out, so that the fruit and vegetable germ soybean milk rich in the phenolic substances is prepared, and the fruit and vegetable germ soybean milk specifically comprises the following steps:

(1) enrichment of phenolic substances of germinated soybeans: selecting plump and disease and pest free germinated soybean seeds, soaking for 6h, culturing in a GABA (gamma-aminobutyric acid) solution containing 0-50 mmol/L and 0-5 mmol/L calcium lactate solution for 24-72 h, changing a culture solution every 8-12 h, and rinsing with clear water to obtain germinated soybeans rich in phenolic substances;

(2) pulping raw materials: pulping the germinated soybeans according to a known pulping technology, wherein the mass-volume ratio of the germinated soybeans to water is 1: 8-15 (g/mL);

(3) compounding and boiling the pulp: adding the following components in percentage by volume and mass (mL/g) according to the weight percentage of the germinated soybeans to the fruit and vegetable powder respectively: 0-5% of apple powder, 0-5% of orange powder, 0-5% of banana powder, 0-5% of carrot powder and 0-5% of purple sweet potato powder, and then boiling the pulp by a known method to prepare fruit and vegetable germ soymilk raw pulp;

(4) mixing and blending: adding 0-10% of cane sugar and 0-10% of xylitol into the fruit and vegetable germ soymilk raw stock according to the slurry ratio (g/mL) by adopting a known method, and then adding 0.1-0.5% of carboxymethyl cellulose and 0-0.1% (g/mL) of sucrose ester according to the slurry ratio (g/mL);

(5) homogenizing, degassing, sterilizing and filling: homogenizing the fruit and vegetable germ soybean milk mixed and blended for 2 times according to a known method, degassing in vacuum, carrying out instantaneous sterilization for 5-10 s at a high temperature of 121-135 ℃, cooling to room temperature by using a plate heat exchanger, and filling by using an aseptic filling machine to obtain the fruit and vegetable germ soybean milk.

Has the advantages that:

compared with the prior art, the fruit and vegetable germ soybean milk rich in phenolic substances and the production method thereof have the following advantages:

(1) after the bean seeds are subjected to germination treatment, the nutritional ingredients of the bean seeds are improved, the anti-nutritional factor content is reduced, and the digestion, absorption and utilization rate of soybeans by a human body is improved;

(2) according to the invention, soybeans and fruits and vegetables are compounded, so that the prepared fruit and vegetable germ soybean milk is rich in dietary fibers and has more balanced nutrition;

(3) the product obtained by the invention has rich nutrition, mellow taste and high content of phenolic substances, and is an ideal health-care beverage.

Fourth, detailed description of the invention