阅读说明：本技术 速溶豆类冲剂的制备方法及速溶豆类冲剂 (Preparation method of instant bean granules and instant bean granules ) 是由 朱洪广 于 2019-12-03 设计创作，主要内容包括：本发明涉及一种速溶豆类冲剂的制备方法及速溶豆类冲剂。该制备方法中,先将豆类物料进行前处理,然后磨浆得到豆乳。对豆乳进行加压处理,改变豆乳蛋白的结构,有利于后续糖基化反应和酶解反应。加压处理之后,将豆乳与半乳甘露聚糖混合,并进行超声波与微波协同处理,得到混合物。通过超声波与微波协同辅助糖基化,进一步促进了糖基化反应效率,多糖的亲水羟基的引入能够提高蛋白质的溶解性和乳化性,同时能够降低速溶豆类冲剂的致敏性,提高速溶豆类冲剂的抗氧化性。得到混合物之后,将混合物与复合蛋白酶混合进行酶解处理,能够进一步提高速溶豆类冲剂的功能性,提高速溶豆类冲剂的溶解性。(The invention relates to a preparation method of instant bean granules and the instant bean granules. In the preparation method, the bean materials are pretreated and then ground into thick liquid to obtain the soybean milk. The soybean milk is pressurized, the structure of the soybean milk protein is changed, and the subsequent glycosylation reaction and enzymolysis reaction are facilitated. After the pressurization treatment, the soybean milk and the galactomannan are mixed, and the ultrasonic wave and the microwave are cooperatively treated to obtain a mixture. The glycosylation reaction efficiency is further promoted by the synergistic assistance of ultrasonic waves and microwaves, the solubility and the emulsibility of protein can be improved by introducing hydrophilic hydroxyl groups of polysaccharide, the allergenicity of the instant bean granules can be reduced, and the oxidation resistance of the instant bean granules is improved. After the mixture is obtained, the mixture is mixed with compound protease for enzymolysis treatment, so that the functionality of the instant bean granules can be further improved, and the solubility of the instant bean granules can be improved.)

1. A preparation method of instant bean granules is characterized by comprising the following steps: the method comprises the following steps:

pretreating bean materials, and then grinding the bean materials into thick liquid to obtain soybean milk;

pressurizing the soybean milk;

mixing the soybean milk subjected to pressurization treatment with galactomannan, and then performing ultrasonic wave and microwave synergistic treatment to obtain a mixture;

mixing the mixture with compound protease, and performing enzymolysis treatment;

filtering the mixture after the enzymolysis treatment to obtain filtrate;

and concentrating the filtrate.

2. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: the weight of the galactomannan is 8-15% of that of the soybean milk; and/or the presence of a gas in the gas,

the mass of the compound protease is 0.8-0.9% of the mass of the soybean milk.

3. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: the compound protease is prepared by mixing flavourzyme, neutral protease and trypsin according to the mass ratio of 1:2: 3.

4. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: the temperature of the enzymolysis treatment is 70-80 ℃, the pH value is 7.4-9.5, and the time of the enzymolysis treatment is 20-30 min.

5. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: the pretreatment method comprises the following steps: washing the bean materials, and then soaking the bean materials in water at the temperature of 10-15 ℃ for 15-20 h; then the soaked bean materials are scalded for 6-10 min at the temperature of 75-85 ℃.

6. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: the refining method comprises the following steps: mixing the pretreated bean material with alkali liquor according to the proportion of 7 (8-10), and then grinding into slurry;

the pH value of the alkali liquor is 7.4-9.5; the temperature of the alkali liquor is 75-85 ℃.

7. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: the pressurizing treatment method is to treat the soybean milk for 30-40 min under 800-1000 MPa.

8. The method for preparing instant bean granules according to claim 1, wherein the method comprises the following steps: controlling the solid content in the filtrate after the concentration treatment to be 15-20%.

9. The method for producing instant bean granules according to any one of claims 1 to 8, wherein: further comprising the step of subjecting the mixture after the enzymatic treatment to an enzyme deactivation treatment before the filtration; the enzyme deactivation treatment method comprises the following steps: and (3) preserving the temperature of the mixture subjected to the enzymolysis treatment for 15-20 min at 95-105 ℃.

10. An instant bean granule is characterized in that: the instant bean granules are prepared by the preparation method of any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of instant bean granules and the instant bean granules.

Background

With the acceleration of life rhythm, people have higher and higher requirements on the portability of food, and common portable food comprises compressed food, instant granules and the like. The instant granules are more suitable for leisure and entertainment, thereby having a large market. However, the instant granules commonly available on the market often have poor solubility, which is difficult to completely dissolve in water in a short time, especially poor solubility in warm water. When these instant granules are used, they are often dissolved in hot water and can be drunk well after the temperature drops. The process needs a long cooling time, and is difficult to meet the requirement of consumers on instant granules which are instantly dissolved and drunk.

Disclosure of Invention

Accordingly, there is a need for a method for preparing instant bean granules, which can provide bean granules with good instant property, which have good solubility in warm water and can satisfy the requirement of consumers for instant granules to be instantly dissolved and drunk.

A method for preparing instant bean granules comprises the following steps:

pretreating bean materials, and then grinding the bean materials into thick liquid to obtain soybean milk;

pressurizing the soybean milk;

mixing the soybean milk subjected to pressurization treatment with galactomannan, and performing ultrasonic microwave synergistic treatment to obtain a mixture;

mixing the mixture with compound protease, and performing enzymolysis treatment;

filtering the mixture after the enzymolysis treatment to obtain filtrate;

and concentrating the filtrate.

In one embodiment, the galactomannan is 8 to 15% by weight of the soy milk; and/or the presence of a gas in the gas,

the mass of the compound protease is 0.8-0.9% of the mass of the soybean milk.

In one embodiment, the compound protease is prepared by mixing flavourzyme, neutral protease and trypsin according to the mass ratio of 1:2: 3.

In one embodiment, the temperature of the enzymolysis treatment is 70-80 ℃, the pH value is 7.4-9.5, and the time of the enzymolysis treatment is 20-30 min.

In one embodiment, the method of preprocessing comprises: washing the bean materials, and then soaking the bean materials in water at the temperature of 10-15 ℃ for 15-20 h; then the soaked bean materials are scalded for 6-10 min at the temperature of 75-85 ℃.

In one embodiment, the refining method comprises: mixing the pretreated bean material with alkali liquor according to the proportion of 7 (8-10), and then grinding into slurry;

the pH value of the alkali liquor is 7.4-9.5; the temperature of the alkali liquor is 75-85 ℃.

In one embodiment, the pressurizing treatment method is to treat the soybean milk at 800MPa to 1000MPa for 30min to 40 min.

In one embodiment, the solid content in the filtrate after the concentration treatment is controlled to be 15% to 20%.

In one embodiment, the method for preparing the instant bean granules further comprises the step of performing enzyme deactivation treatment on the mixture after the enzymatic treatment before the filtration; the enzyme deactivation treatment method comprises the following steps: and (3) preserving the temperature of the mixture subjected to the enzymolysis treatment for 15-20 min at 95-105 ℃.

An instant legume granule prepared by the method of any one of the above embodiments.

The preparation method of the instant bean granules comprises the steps of pretreating bean materials, and then grinding the bean materials into thick liquid to obtain the soybean milk. The soybean milk is pressurized, the structure of the soybean milk protein is changed, and the subsequent glycosylation reaction and enzymolysis reaction are facilitated. After the pressurization treatment, the soybean milk is mixed with the galactomannan, and then the ultrasonic wave and the microwave are carried out for the synergistic treatment, so as to obtain the mixture. The glycosylation reaction efficiency is further promoted by the synergistic assistance of ultrasonic waves and microwaves, the solubility and the emulsibility of protein can be improved by introducing the hydrophilic hydroxyl groups of the polysaccharide, the allergenicity of the instant bean granules can be reduced, and the oxidation resistance of the instant bean granules can be improved. After the mixture is obtained, the mixture is mixed with compound protease for enzymolysis treatment, so that the functionality of the instant bean granules can be further improved, and the solubility of the instant bean granules can be improved. Filtering after enzymolysis treatment, and concentrating the obtained filtrate to obtain the instant bean granules.

The instant bean granules have high solubility and good instant property, have good solubility in warm water, and can meet the requirement of consumers on instant granules for instant drinking. Meanwhile, the instant bean granule has the advantages of no sensitization, strong oxidation resistance, safe use and difficult deterioration.

Detailed Description

In order that the invention may be more fully understood, reference will now be made to the accompanying examples. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

An embodiment of the present invention provides a method for preparing instant bean granules, which comprises the following steps:

pretreating bean materials, and then grinding the bean materials into thick liquid to obtain soybean milk;

pressurizing the soybean milk;

mixing the pressurized soybean milk with galactomannan, and performing ultrasonic wave and microwave synergistic treatment to obtain a mixture;

mixing the mixture with compound protease, and performing enzymolysis treatment;

filtering the mixture after the enzymolysis treatment to obtain filtrate;

and concentrating the filtrate.

In the preparation method, the bean materials are pretreated and then ground into the soybean milk. The soybean milk is pressurized, the structure of the soybean milk protein is changed, and the subsequent glycosylation reaction and enzymolysis reaction are facilitated. After the pressurization treatment, the soybean milk and the galactomannan are mixed, and then the ultrasonic wave and microwave synergistic treatment is carried out to obtain a mixture. The glycosylation reaction efficiency is further promoted by the synergistic assistance of ultrasonic waves and microwaves, the solubility and the emulsibility of protein can be improved by introducing the hydrophilic hydroxyl groups of the polysaccharide, the allergenicity of the instant bean granules can be reduced, and the oxidation resistance of the instant bean granules can be improved. After the mixture is obtained, the mixture is mixed with compound protease for enzymolysis treatment, so that the functionality of the instant bean granules can be further improved, and the solubility of the instant bean granules can be improved. Filtering after enzymolysis treatment, and concentrating the obtained filtrate to obtain the instant bean granules.

It is understood that the bean material is one or more of mung bean, red bean, soybean, black bean and broad bean. In the production process, proper bean materials are selected, and by adopting the preparation method, various instant bean granules can be prepared, so that the diversified demands of consumers are met.

In a specific example, the galactomannan has a mass of 8% to 15% of the mass of the soy milk. The mass of the compound protease is 0.8-0.9% of the mass of the soybean milk.

Preferably, the compound protease is formed by mixing flavourzyme, neutral protease and trypsin according to the mass ratio of 1:2: 3.

In a specific example, in the ultrasonic and microwave synergistic treatment, the power of the ultrasonic wave is 500W-600W, the power of the microwave is 700W-800W, and the time of the ultrasonic and microwave synergistic treatment is 15 min-20 min.

Further, the temperature of the enzymolysis treatment is 70-80 ℃, the pH value is 7.4-9.5, and the enzymolysis time is 20-30 min.

In a specific example, the preprocessing method is as follows: washing the bean materials, and then soaking the bean materials in water at the temperature of 10-15 ℃ for 15-20 h; then the soaked bean materials are scalded for 6min to 10min at the temperature of 75 ℃ to 85 ℃.

In one particular example, the refining method is: mixing the pretreated bean material with alkali liquor according to the ratio of 7 (8-10), and then grinding into thick liquid; the pH value of the alkali liquor is 7.4-9.5; the temperature of the alkali liquor is 75-85 ℃.

In a specific example, the pressurizing treatment method is to treat the soybean milk at 800MPa to 1000MPa for 30min to 40 min.

Preferably, the concentration treatment is vacuum concentration treatment, and the solid content in the filtrate after the concentration treatment is controlled to be 15-20%.

As a preferred scheme, the preparation method of the instant bean granules further comprises the step of carrying out enzyme deactivation treatment on the mixture after the enzymolysis treatment before the filtration; the enzyme deactivation treatment method comprises the following steps: and (3) preserving the temperature of the mixture after the enzymolysis treatment for 15-20 min at 95-105 ℃.

The embodiment of the invention also provides instant bean granules prepared by the preparation method. The instant bean granule has high solubility, good instant property, and good solubility in warm water, and can satisfy the requirement of consumers for instant granule. Meanwhile, the instant bean granule has the advantages of no sensitization, strong oxidation resistance, safe use and difficult deterioration.

The following are specific examples.