阅读说明：本技术 一种豆类饮品的制浆方法 (Pulping method of bean beverage ) 是由 杜阳 郭美丽 王妮妮 孙彦文 王彦平 樊启程 巴根纳 于 2019-10-17 设计创作，主要内容包括：本发明涉及一种豆类饮品的制浆方法。具体地,本发明涉及一种提高豆类饮品中原料蛋白得率的制浆方法,此方法采用低温磨浆、磨浆后在该温度下保持一段时间并使用瞬时升温灭酶的步骤降低了原料蛋白在制浆过程中的变性程度,同时提高了豆类饮品的澄清度,减小原料豆渣的排出量。(The invention relates to a pulping method of a bean beverage. The method adopts the steps of low-temperature pulping, maintaining for a period of time at the temperature after the pulping, and using instantaneous temperature rise to inactivate enzyme, so that the denaturation degree of the raw material protein in the pulping process is reduced, the clarity of the bean drink is improved, and the discharge amount of the raw material bean dregs is reduced.)

1. A method of pulping a legume beverage comprising:

soaking: soaking peeled bean material at 15-49 deg.C for 5-10 min, and draining;

grinding: grinding at 15-49 deg.C, such as 15 deg.C, 35 deg.C, 40 deg.C or 49 deg.C until the granularity of bean material is reduced to 700 and 900 micrometers, such as 700 micrometers, 750 micrometers, 800 micrometers or 900 micrometers;

temperature maintenance: keeping the temperature condition of refining for 150-300s, such as 150s, 200s or 300 s;

separating bean dregs to obtain clear liquid;

enzyme deactivation: and inactivating the enzyme of the clear liquid by a mode of instantaneous temperature rise, wherein the inactivation temperature is 102-120 ℃, such as 102 ℃, 105 ℃, 110 ℃, 115 ℃ or 120 ℃, and the temperature is kept for 60-80s, such as 60s, 70s or 80 s.

2. A pulping process as recited in claim 1, wherein said refining employs oxygen-barrier grinding.

3. The pulping process of claim 1 or 2 wherein the enzyme deactivation is steam direct spray enzyme deactivation, steam immersion enzyme deactivation or microwave enzyme deactivation.

4. A pulping process according to any of claims 1-3, wherein the ratio of legume material to refiner liquor at the start of refining is 1: 5-7, such as 1: 5, 1: 6 or 1: 7.

5. A pulping process as claimed in any one of claims 1 to 4 wherein the pH is adjusted to 6.8 to 7.4 by adding 1.5 to 2.0% o of baking soda to the pulp while refining.

6. The pulping process of any of claims 1-5 further comprising a secondary extraction of okara: and adding water into the separated bean dregs for secondary protein extraction to be used as one part of the grinding fluid.

7. The pulping process of any of claims 1-6 further comprising

Degassing: the degassing condition is 80-85 ℃, and the vacuum degree is-0.4 to-0.8 bar;

high-pressure homogenization: cooling to 70-75 ℃, and homogenizing at 350-400bar under high pressure;

and (3) cooling: cooling to 4-8 deg.C for use.

8. The pulping process of any of claims 1-7, wherein the legume material includes, but is not limited to: one or more of semen glycines, semen Phaseoli Radiati, semen Sojae Atricolor, semen Phaseoli Radiati, semen Viciae Fabae, semen lablab album, semen Canavaliae, and semen Pisi Sativi.

Technical Field

The invention relates to the field of food processing, in particular to a pulping method for improving the yield of raw protein in a bean beverage.

Background

Beans, especially soybeans, are one of crops with high protein content, and the soybean protein isolate extracted from soybeans is rich in eight essential amino acids such as lysine, tryptophan, valine and the like and other nonessential amino acids, has the characteristics of water retention, adhesiveness, gel property, oil absorption, emulsibility and the like, and can play a complementary role with animal protein.

However, the current process for pulping by adopting bean drinks comprises the following steps: peeling → high temperature soaking → high temperature grinding → high temperature keeping → high temperature bean dregs separation → enzyme inactivation → homogenization → cooling storage.

Problem 1 exists: the high-temperature pulping process is adopted, so that the protein denaturation of the bean raw material protein is serious under the high-temperature condition, and the yield of the raw material protein is influenced. For example, with the protein content controlled at about 5.2%, 4 tons of soymilk puree per 1 ton of soybeans can be produced, with a soybean protein yield of between 55-60%.

Problem 2 exists: regarding the clarity of the bean beverage, because the protein denaturation and coagulation of the raw material protein in the high-temperature pulping process, more flocculation of bean dregs and protein occurs in the separation process, the separation effect of a separator is influenced, and the clarity of the separated beverage is between 3 and 4 percent, which influences the product quality of the beverage.

Problem 3 present: the subsequent bean dregs have large treatment amount, which causes cost waste, for example, about 1.6 tons of bean dregs are generated per 1 ton of soybean raw material used in the production process.

Disclosure of Invention

In order to solve the problem of protein denaturation of bean raw material protein in the high-temperature pulping process, improve the protein yield of the raw materials, improve the clarity of the beverage and reduce the discharge amount of bean dregs, the invention provides the pulping method for improving the raw material protein yield of the bean beverage.

In one aspect, the present invention provides a method of pulping a legume beverage comprising:

soaking: soaking peeled bean material at 15-49 deg.C for 5-10 min, and draining;

the bean raw material obtained by grinding has small granularity, so that the protein in the raw material can be leached without long-time soaking. The soaking process of the present disclosure is able to remove impurities from the legume feedstock and is substantially reduced in time compared to the prior art.

Grinding: grinding at 15-49 deg.C, such as 15 deg.C, 35 deg.C, 40 deg.C or 49 deg.C until the particle size of the bean material is reduced to 700 and 900 micrometers, such as 700 micrometers, 750 micrometers, 800 micrometers or 900 micrometers; wherein the refining is preferably carried out by oxygen-barrier grinding. The oxygen-barrier milling may be performed, for example, by using a colloid mill or an emulsion disperser.

The grinding process adopts relatively small granularity, so that the protein in the bean raw materials is easier to leach, and relatively low temperature is adopted to keep the activity of the protein and prevent the protein from denaturation and coagulation; the oxidation of fat in the pulping process can be prevented by adopting oxygen-isolated grinding, so that the flavor of the soybean milk is better.

Temperature maintenance: keeping the temperature condition of refining for 150-300s, such as 150s, 200s or 300 s;

the low temperature maintenance performed at this time can further leach out the protein in the small particles after refining, and dissolve the protein in water, while preventing denaturation and aggregation thereof.

Separating bean dregs to obtain clear liquid; the clarity of the separated clear liquid is less than 2 percent;

enzyme deactivation: inactivating enzyme of the clear liquid by instantaneous temperature rise at 102-120 deg.C, such as 102 deg.C, 105 deg.C, 110 deg.C, 115 deg.C or 120 deg.C for 60-80s, such as 60s, 70s or 80s, to make urease activity of bean material negative, preferably, the inactivating enzyme is steam direct injection inactivating enzyme, steam immersion inactivating enzyme or microwave inactivating enzyme;

the enzyme inactivating process abandons the traditional high-temperature enzyme inactivating method, and because the temperature rise is slow and the time is long, the protein can be greatly denatured in the process, so that the protein yield is low.

In one embodiment, the refining begins with a 1: 5 to 7, e.g., 1: 5, 1: 6, or 1: 7, ratio of legume material to refiner liquid.

In one embodiment, soda solution of 1.5-2.0 ‰ is injected to adjust pH to 6.8-7.4.

Too high a pH can cause structural changes in the protein and can cause changes in its function and flavor, affecting its nutritional value and commercial quality.

In one embodiment, the pulping process of the present invention further comprises a secondary extraction of the okara: and adding water into the separated bean dregs for secondary protein extraction to be used as one part of the grinding fluid.

In one embodiment, the pulping process of the present invention further comprises

Degassing: the degassing condition is 80-85 ℃, and the vacuum degree is-0.4 to-0.8 bar; the degassing process can remove unstable and volatile substances and odor substances after steam treatment;

high-pressure homogenization: cooling to 70-75 ℃, and homogenizing at 350-400bar under high pressure;

and (3) cooling: cooling to 4-8 deg.C for use.

In one embodiment, the legume material includes, but is not limited to: one or more of semen glycines, semen Phaseoli Radiati, semen Sojae Atricolor, semen Phaseoli Radiati, semen Viciae Fabae, semen lablab album, semen Canavaliae, and semen Pisi Sativi.

The invention has the technical effects of providing the pulping process for improving the yield of the bean raw material protein in the drink, reducing the denaturation degree of the bean raw material protein in the pulping process, improving the clarity of the bean drink and reducing the discharge amount of bean dregs.

Effect 1: the protein yield is increased, the protein denaturation degree of the bean raw material in the pulping process is reduced through the improvement of the pulping process, and in certain embodiments, the pulping process of the invention increases the protein yield of the raw material by 10-15%.

Effect 2: the clarity of the beverage is increased, and in certain embodiments, the pulping process of the present invention increases the clarity of the beverage by 40-50%.

Effect 3: the emission of okara is reduced, and in certain embodiments, the pulping process of the present invention reduces okara emission by 10-15%.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.

Example 1:

a method of pulping a soy beverage comprising:

putting 2 tons of northeast peeled soybeans with protein content of about 36% into bean soaking equipment, soaking for 5 minutes at 15 ℃, draining, conveying the soaked and drained peeled soybeans to a feeding trough of a bean grinding system, and performing oxygen-isolated pulping by using an IKA emulsion dispersion machine, wherein the ratio of bean water at the beginning of pulping is 1: 6, grinding the soybean at 15 ℃, reducing the granularity of the soybean to 900 microns through primary grinding and secondary grinding, injecting 1.5 per thousand of baking soda while grinding the soybean to ensure that the pH of the soybean milk is 7.4, feeding the soybean milk into a primary bean dreg separation device for bean dreg separation after passing through a 300s holding tube at 15 ℃, and feeding the bean dregs into a secondary bean dreg separation device for adding water for secondary protein extraction; the clarity of the clear liquid after the soybean milk is separated is 2%, the clear liquid enters an enzyme deactivation system, the temperature of the clear liquid reaches 120 ℃ in a microwave enzyme deactivation mode, the clear liquid is kept for 60s under the temperature condition, the urease activity of the clear liquid is negative, and unstable and volatile substances and odor substances after steam treatment are removed through a degassing device under the process conditions of 80 ℃ and the vacuum degree of-0.8 bar after enzyme deactivation. Degassing the clear liquid, cooling to 73 deg.C, homogenizing under 350bar, cooling to 4 deg.C, and storing.

Example 2:

a method of pulping a soy beverage comprising:

putting 2 tons of northeast peeled soybeans with protein content of about 36% into a soybean soaking device, soaking for 10 minutes at 35 ℃, draining, conveying the soaked and drained peeled soybeans to a feeding trough of a soybean grinding system, carrying out non-oxygen-insulation grinding by using a ceramic mill, wherein the bean-water ratio is 1: 7 when grinding is started, the grinding temperature is 35 ℃, reducing the granularity of the soybeans to 700 micrometers by primary grinding and secondary grinding, injecting 2.0 thousandths of sodium bicarbonate while grinding to ensure that the pH of the soybean milk is 6.8, feeding the soybean milk into a primary bean dreg separation device for bean dreg separation after passing through a 200s holding tube at 35 ℃, and adding water to the bean dregs to carry out secondary protein extraction; the clarity of the clear liquid after the soybean milk separation is 2%, the clear liquid enters an enzyme deactivation system, the temperature of the clear liquid reaches 110 ℃ in a steam immersion type enzyme deactivation mode, the temperature is kept for 70s under the condition, the urease activity of the clear liquid is negative, and unstable and volatile substances and odor substances after steam treatment are removed through a degassing device under the process conditions of 85 ℃ and the vacuum degree of-0.4 bar after enzyme deactivation. Degassing the clear liquid, cooling to 75 deg.C, homogenizing under 380bar, cooling to 8 deg.C, and storing.

Example 3:

a method of pulping a soy beverage comprising:

putting 2 tons of northeast peeled soybeans with protein content of about 36% into a soybean soaking device, soaking for 7 minutes at 49 ℃, draining, conveying the soaked and drained peeled soybeans to a feeding trough of a soybean grinding system, performing oxygen-isolated grinding by using a Fryma colloid mill, wherein the soybean-water ratio is 1: 5 when grinding is started, the grinding temperature is 49 ℃, reducing the granularity of the soybean milk to 750 micrometers by primary grinding and secondary grinding, injecting 1.75 thousandths of sodium bicarbonate while grinding to ensure that the pH of the soybean milk is 7.0, feeding the soybean milk into a primary soybean residue separation device for soybean residue separation after passing through a 150s holding tube at 49 ℃, and feeding the soybean residue into a secondary soybean residue separation device for adding water to perform secondary protein extraction; the clarity of the clear liquid after the separation of the soybean milk is 1 percent, the clear liquid enters an enzyme deactivation system, the temperature of the soybean milk reaches 102 ℃ in a steam direct injection type enzyme deactivation mode, the temperature is kept for 80s under the condition, the urease activity of the soybean milk is negative, and unstable and volatile substances and odorous substances after the soybean milk is subjected to steam treatment are removed through a degassing device under the process conditions of 83 ℃ and a vacuum degree of-0.6 bar after the enzyme deactivation. Degassing the clear liquid, cooling to 70 deg.C, homogenizing under 400bar, cooling to 6 deg.C, and storing.

Comparative example 1

A method of pulping a soy beverage comprising:

putting 2 tons of northeast peeled soybeans with protein content of about 36% into a soybean soaking device, soaking for 10 minutes at 85 ℃, draining, conveying the soaked and drained peeled soybeans to a feeding trough of a soybean grinding system, performing oxygen-isolated grinding by using a Fryma colloid mill, wherein the bean-water ratio is 1: 6 when grinding is started, the grinding temperature is 85 ℃, reducing the granularity of the soybean milk to 800 micrometers by primary grinding and secondary grinding, injecting 1.75 thousandths of sodium bicarbonate while grinding to ensure that the pH of the soybean milk is 7.0, feeding the soybean milk into a primary bean dreg separation device for bean dreg separation after passing through a 150s holding tube at 85 ℃, and feeding the bean dregs into a secondary bean dreg separation device for secondary protein extraction by adding water; the clarity of the clear liquid after the separation of the soybean milk is 3.5 percent, the clear liquid enters an enzyme deactivation system, the temperature of the soybean milk reaches 120 ℃ by a tubular indirect heating enzyme deactivation mode, the temperature is kept for 80s under the condition, the urease activity of the soybean milk is negative, and unstable and volatile substances and odor substances after steam treatment are removed by a degasser under the process conditions of 83 ℃ and a vacuum degree of-0.6 bar after enzyme deactivation. Degassing the clear liquid, cooling to 70 deg.C, homogenizing under 400bar, cooling to 6 deg.C, and storing.

Example 4

Measuring the protein content of the soybean milk clear liquid obtained by preparing the above examples and comparative examples by using a 120 detection device, and calculating the final soybean protein yield; the clarity of the soymilk obtained in the above examples and comparative examples was checked using a centrifuge (centrifuge condition 1500G); meanwhile, the amount of discharged bean dregs was measured in the bean dregs storage tanks of examples and comparative examples. The data are shown in the following table.

Therefore, the soybean protein yield obtained by the embodiment of the invention is greatly improved compared with the high-temperature pulping process of a proportion, the clarity of the soybean milk is also optimized, and the emission of bean dregs is obviously reduced.

The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.