阅读说明：本技术 一种高蛋白豆奶及其制备方法 (High-protein soymilk and preparation method thereof ) 是由 王磊 莫蓓红 刘振民 徐致远 于 2020-11-19 设计创作，主要内容包括：本发明涉及乳制品加工领域,特别是涉及一种高蛋白豆奶及其制备方法。本发明提供一种高蛋白豆奶的制备方法,包括：1)将豆浆基料进行均质处理,以提供经受均质处理后的物料；2)将步骤1)所提供的经受均质处理后的物料进行杀菌处理,以提供经受杀菌处理后的物料；将步骤2)所提供的经受杀菌处理后的物料进行超滤处理,以提供截留液。本发明所提供的高蛋白豆奶的制备方法采用预杀菌、后浓缩的处理方式,并采用超滤浓缩方法,在物料经过超滤膜的微孔剪切后,使得体系更加细腻顺滑,同时采用后浓缩的方法也避免了前浓缩造成原料微生物也被浓缩的副作用,使得制备获得的产品口感顺滑、醇厚,且营养丰富、风味独特,具有良好的产业化前景。(The invention relates to the field of dairy product processing, in particular to high-protein soymilk and a preparation method thereof. The invention provides a preparation method of high-protein soymilk, which comprises the following steps: 1) homogenizing the soybean milk base material to provide a homogenized material; 2) sterilizing the material subjected to homogenization treatment provided in the step 1) to provide a sterilized material; subjecting the sterilized material provided in step 2) to ultrafiltration to provide a retentate. The preparation method of the high-protein soymilk provided by the invention adopts a pre-sterilization and post-concentration treatment mode and an ultrafiltration concentration method, so that a system is more exquisite and smooth after materials are sheared by micropores of an ultrafiltration membrane, and meanwhile, the side effect that raw material microorganisms are concentrated due to pre-concentration is avoided by adopting the post-concentration method, so that the prepared product has smooth and mellow taste, rich nutrition and unique flavor, and has good industrial prospect.)

1. A method for preparing high protein soy milk, comprising:

1) homogenizing the soybean milk base material to provide a homogenized material;

2) sterilizing the material subjected to homogenization treatment provided in the step 1) to provide a sterilized material;

3) subjecting the sterilized material provided in step 2) to ultrafiltration to provide a retentate.

2. The method for preparing high-protein soybean milk according to claim 1, wherein in the step 1), the protein content of the soybean milk base is 2.5 to 4.5 wt%, preferably 2.9 to 3.5 wt%, more preferably 3.0 to 3.1 wt%, and the fat content of the soybean milk base is 0.7 to 1.5 wt%, preferably 0.8 to 1.3 wt%, more preferably 0.9 to 1.1 wt%.

3. The method of producing high protein soymilk according to claim 1, wherein in step 1), the raw materials of the soymilk base include soymilk powder and water.

4. The method for producing high-protein soybean milk according to claim 3, wherein in the step 1), the protein content of the soybean powder is 35 to 45 wt%, preferably 40 to 45 wt%, more preferably 40 to 41 wt%, and the fat content of the soybean powder is 10 to 15 wt%, preferably 10 to 13 wt%, more preferably 11.5 to 12.5 wt%.

5. The method for producing high-protein soybean milk according to claim 1, wherein in the step 1), the treatment pressure of the homogenization treatment is 40 to 100MPa, and the treatment temperature of the homogenization treatment is 60 to 65 ℃.

6. The method for preparing high-protein soymilk according to claim 1, wherein in the step 2), the sterilization treatment is pasteurization treatment, the treatment temperature of the pasteurization treatment is 75-85 ℃, and the treatment time of the pasteurization treatment is 15-25 s.

7. The method for preparing high-protein soymilk according to claim 1, characterized in that in the step 3), the temperature of the ultrafiltration membrane is 20-35 ℃, preferably 25-35 ℃, more preferably 30-35 ℃, and the ultrafiltration pressure of the ultrafiltration membrane is 1-6 bar, preferably 2-5 bar, more preferably 2-4 bar.

8. The method for producing high-protein soybean milk according to claim 1, wherein the filtration concentration ratio of the ultrafiltration treatment in the step 3) is 2.3 to 3.

9. The method for producing high-protein soybean milk according to claim 1, wherein the retentate obtained by the ultrafiltration treatment in the step 3) has a protein content of 5.75 to 13.5 wt% and a fat content of 1.6 to 4.5 wt%.

10. A high protein soy milk produced by the method of producing the high protein soy milk of any one of claims 1 to 9.

Technical Field

The invention relates to the field of dairy product processing, in particular to high-protein soymilk and a preparation method thereof.

Background

With the global dairy market becoming saturated, consumers are gradually pursuing more new flavors, new product categories. Meanwhile, consumers are more advocating natural, nutritional and environment-friendly products and pay attention to self health management. Dairy products processed from oat, coconut, soybean and other plant raw materials gradually come into the field of view of the public abroad. Statistically, the global vegetable protein market in 2019 is estimated to be 185 billion yuan, and is increased with a compound annual growth rate of 14%.

The soybean milk has the habit of drinking soybean products such as soybean milk and the like from ancient times in China, the flavor acceptance of soybeans is higher in various plant-based dairy raw materials, soybean isoflavone is rich in soybean protein, cholesterol is reduced, cardiovascular and cerebrovascular health is promoted, and dietary fiber can promote intestinal absorption. However, in the existing domestic and foreign markets, high-protein soymilk products are still fresh, and a small amount of the existing high-protein soymilk products also have certain problems, such as fat rancidity caused by overlarge heat load degree, powdery feeling caused by the high-protein products and the like.

Disclosure of Invention

In view of the above-mentioned drawbacks of the prior art, it is an object of the present invention to provide a high protein soymilk and a method for preparing the same, which solve the problems of the prior art.

In order to achieve the above and other related objects, there is provided in a first aspect a method for producing high protein soymilk, comprising:

1) homogenizing the soybean milk base material to provide a homogenized material;

2) sterilizing the material subjected to homogenization treatment provided in the step 1) to provide a sterilized material;

3) subjecting the sterilized material provided in step 2) to ultrafiltration to provide a retentate.

In some embodiments of the present invention, in the step 1), the protein content of the soybean milk base is 2.5 to 4.5 wt%, preferably 2.9 to 3.5 wt%, and more preferably 3.0 to 3.1 wt%, and the fat content of the soybean milk base is 0.7 to 1.5 wt%, preferably 0.8 to 1.3 wt%, and more preferably 0.9 to 1.1 wt%.

In some embodiments of the present invention, in the step 1), the raw materials of the soybean milk base include soybean flour and water.

In some embodiments of the present invention, in step 1), the protein content of the soybean flour is 35 to 45 wt%, preferably 40 to 45 wt%, more preferably 40 to 41 wt%, and the fat content of the soybean flour is 10 to 15 wt%, preferably 10 to 13 wt%, more preferably 11.5 to 12.5 wt%.

In some embodiments of the present invention, in the step 1), the treatment pressure of the homogenization treatment is 40 to 100MPa, and the treatment temperature of the homogenization treatment is 60 to 65 ℃.

In some embodiments of the present invention, in the step 2), the sterilization treatment is a pasteurization treatment, the treatment temperature of the pasteurization treatment is 75-85 ℃, and the treatment time of the pasteurization treatment is 15-25 s.

In some embodiments of the invention, in the step 3), the temperature of the ultrafiltration membrane is 20-35 ℃, preferably 25-35 ℃, and more preferably 30-35 ℃, and the ultrafiltration pressure of the ultrafiltration is 1-6 bar, preferably 2-5 bar, and more preferably 4-5 bar.

In some embodiments of the present invention, in the step 3), the filtration concentration ratio of the ultrafiltration treatment is 2.3 to 3.

In some embodiments of the invention, in the step 3), the retentate obtained by the ultrafiltration treatment contains 5.75-13.5 wt% of protein and 1.6-4.5 wt% of fat.

In another aspect, the present invention provides a high protein soy milk prepared by the above method.

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, and other advantages and effects of the present invention will be apparent to those skilled in the art from the disclosure of the present specification.

The inventor of the invention provides a preparation method of high-protein soymilk through a large amount of practical researches, and the preparation method prepares the high-protein soymilk product with better stability in the quality guarantee period, fine and smooth mouthfeel and no powdery feeling in a pre-sterilization mode and an ultrafiltration treatment and concentration mode, thereby completing the invention.

In a first aspect, the present invention provides a method for preparing high protein soy milk, comprising:

1) homogenizing the soybean milk base material to provide a homogenized material;

2) sterilizing the material subjected to homogenization treatment provided in the step 1) to provide a sterilized material;

3) subjecting the sterilized material provided in step 2) to ultrafiltration to provide a retentate.

The preparation method of the high-protein soymilk provided by the invention can comprise the following steps: and homogenizing the soybean milk base material to provide a homogenized material. In the present application, homogenization treatment generally refers to a treatment method for sufficiently micronizing and/or homogenizing a dispersion in a suspension and/or emulsion system. Before the sterilization treatment and ultrafiltration treatment, the soy milk base is usually homogenized under appropriate conditions to disperse the fat globules in the system.

In the above-mentioned preparation method, the soybean milk base is generally required to have a suitable protein content and/or fat content. The proper protein content can ensure that the protein content is not too high to generate powder feeling and astringent feeling after concentration, and the proper fat content can ensure that the finished product does not generate greasy feeling after concentration. For example, the protein content of the soybean milk base may be 2.5 to 4.5 wt%, 2.5 to 2.7 wt%, 2.7 to 2.9 wt%, 2.9 to 3 wt%, 3 to 3.1 wt%, 3.1 to 3.2 wt%, 3.2 to 3.3 wt%, 3.3 to 3.4 wt%, 3.4 to 3.5 wt%, 3.5 to 3.7 wt%, 3.7 to 4 wt%, or 4 to 4.5 wt%, preferably may be 2.9 to 3.5 wt%, more preferably may be 3 to 3.1 wt%. For another example, the fat content of the soy milk base may be 0.7 to 1.5 wt%, 0.7 to 0.8 wt%, 0.8 to 0.9 wt%, 0.9 to 1 wt%, 1 to 1.1 wt%, 1.1 to 1.2 wt%, 1.2 to 1.3 wt%, 1.3 to 1.4 wt%, or 1.4 to 1.5 wt%, preferably may be 0.8 to 1.3 wt%, more preferably may be 0.9 to 1.1 wt%.

In the above-mentioned production method, the homogenization treatment is usually carried out at an appropriate temperature and pressure. At a suitable temperature, the fat phase is distributed in the milk system in a liquid state, and a suitable pressure is applied so that the fat globule particles are broken down to below 1 μm and are uniformly dispersed in the milk system. For example, the treatment pressure for the homogenization treatment may be 40 to 100MPa, 40 to 50MPa, 50 to 60MPa, 60 to 70MPa, 70 to 80MPa, 80 to 90MPa, or 90 to 100 MPa. For another example, the homogenization treatment is usually carried out under heating, and the treatment temperature of the homogenization treatment may be 60 to 65 ℃, 60 to 61 ℃, 61 to 62 ℃, 62 to 63 ℃, 63 to 64 ℃, or 64 to 65 ℃.

Of the above preparation methods, suitable methods for providing a soy milk base should be known to those skilled in the art. For example, the soybean milk base may be prepared by mixing soybean powder (a powdery food obtained by baking and pulverizing soybeans) and water, and dissolving the soybean powder in an appropriate amount of water. For another example, the protein content of the soybean powder used may be 35 to 45 wt%, 35 to 37 wt%, 37 to 39 wt%, 39 to 40 wt%, 40 to 41 wt%, 41 to 42 wt%, 42 to 43 wt%, 43 to 44 wt%, or 44 to 45 wt%, preferably 40 to 45 wt%, and more preferably 40 to 41 wt%. For another example, the fat content of the soybean flour used may be 10 to 15 wt%, 10 to 11 wt%, 11 to 11.5 wt%, 11.5 to 12 wt%, 12 to 12.5 wt%, 12.5 to 13 wt%, 13 to 14 wt%, or 14 to 15 wt%, preferably 10 to 13 wt%, and more preferably 11.5 to 12.5 wt%.

The preparation method of the high-protein soymilk provided by the invention can also comprise the following steps: sterilizing the material subjected to homogenization treatment provided by the step 2) to provide a sterilized material. In this application, sterilization generally refers to a treatment process for heat-treating a material at a suitable temperature and duration to kill germs in the material. The homogenized material is usually subjected to pre-sterilization and ultrafiltration to avoid the side effect of concentrating the microorganisms in the raw material.

In the preparation method, the sterilization treatment can be pasteurization treatment, and the pasteurization treatment can be adopted to retain the nutrition in the soybean milk to the maximum extent and reduce the cooking and fat rancidity. Suitable pasteurization conditions should be known to those skilled in the art. For example, the pasteurization treatment may be carried out at a temperature of 75 to 85 ℃, 75 to 77 ℃, 77 to 79 ℃, 79 to 81 ℃, 81 to 83 ℃, or 83 to 85 ℃. For another example, the pasteurization treatment time may be 15 to 25 seconds, 15 to 17 seconds, 17 to 19 seconds, 19 to 21 seconds, 21 to 23 seconds, or 23 to 25 seconds.

The preparation method of the high-protein soymilk provided by the invention can also comprise the following steps: subjecting the sterilized material provided in step 2) to ultrafiltration to provide a retentate. In this application, ultrafiltration is generally a membrane separation technique, which refers to a method of passing a material under pressure through the surface of a membrane, allowing a solvent (e.g., water) and small solutes smaller than the pores of the membrane to permeate the membrane to form a purified solution (filtrate), and trapping solutes larger than the pores of the membrane and discharging the solutes with the water flow to form a concentrated solution (retentate). And (3) after the material obtained by the sterilization treatment is subjected to ultrafiltration treatment, collecting trapped fluid to obtain the high-protein soymilk.

In the preparation method, the filtration concentration ratio of the ultrafiltration treatment can be usually 2.3-3, 2.3-2.4, 2.4-2.5, 2.5-2.6, 2.6-2.7, 2.7-2.8, 2.8-2.9, or 2.9-3. The filtration concentration ratio is the ratio of the mass percent protein content in the retentate to the mass percent protein content in the feed (i.e., the material after being subjected to the sterilization treatment). At this concentration ratio, the final product has a high protein content and a more pleasant mouthfeel (e.g., no powdery texture, astringent texture). For example, the retentate obtained by the ultrafiltration treatment may have a protein content of 5.75 to 13.5 wt%, 5.75 to 6 wt%, 6 to 7 wt%, 7 to 8 wt%, 8 to 9 wt%, 9 to 10 wt%, 10 to 11 wt%, 11 to 12 wt%, 12 to 13 wt%, or 13 to 13.5 wt%. For another example, the retentate obtained from the ultrafiltration treatment may have a fat content of 1.6 to 4.5 wt%, 1.6 to 2 wt%, 2 to 2.5 wt%, 2.5 to 3 wt%, 3 to 3.5 wt%, 3.5 to 4 wt%, or 4 to 4.5 wt%. In general, the treatment conditions of the ultrafiltration treatment can be appropriately adjusted by those skilled in the art according to the filtration concentration ratio required for the ultrafiltration treatment. For example, the ultrafiltration pressure of the ultrafiltration treatment may be 1 to 6bar, 1 to 2bar, 2 to 3bar, 3 to 4bar, 4 to 5bar, or 5 to 6bar, preferably 2 to 5bar, and more preferably 2 to 4 bar. For another example, in the ultrafiltration treatment, the cut-off molecular weight of the ultrafiltration membrane used may be 3000 to 10000, 3000 to 4000, 4000 to 5000, 5000 to 6000, 6000 to 7000, 7000 to 8000, 8000 to 9000, or 9000 to 10000, preferably 5000 to 8000, more preferably 5000 to 7000.

In the above preparation method, the ultrafiltration treatment is usually carried out under a low temperature condition to reduce the heat load on the fat in the system and prevent the fat from rancidity. For example, the temperature of the ultrafiltration membrane may be 20 to 35 ℃, 20 to 21 ℃, 21 to 22 ℃, 22 to 23 ℃, 23 to 24 ℃, 24 to 25 ℃, 25 to 26 ℃, 26 to 27 ℃, 27 to 28 ℃, 28 to 29 ℃, 29 to 30 ℃, 30 to 31 ℃, 31 to 32 ℃, 32 to 33 ℃, 33 to 34 ℃, or 34 to 35 ℃, preferably 25 to 35 ℃, and more preferably 30 to 35 ℃.

In a second aspect, the present invention provides a high protein soy milk prepared by the method of making the high protein soy milk provided in the first aspect of the present invention.

The preparation method of the high-protein soymilk provided by the invention adopts a pre-sterilization and post-concentration treatment mode and an ultrafiltration concentration method, so that a system is more exquisite and smooth after materials are sheared by micropores of an ultrafiltration membrane, and meanwhile, the side effect that raw material microorganisms are concentrated due to pre-concentration is avoided by adopting the post-concentration method, so that the prepared product has smooth and mellow taste, rich nutrition and unique flavor, and has good industrial prospect.

The invention of the present application is further illustrated by the following examples, which are not intended to limit the scope of the present application.

Example 1

(1) 100g of bean flour with 40 percent of protein content and 12.5 percent of fat content is taken, 1250mL of water is added to ensure that the protein content of the soybean milk base material is 3 percent and the fat content is 0.9 percent, and the materials are mixed for 30min at the temperature of 40 ℃;

(2) preheating soybean milk base material to 60 deg.C, homogenizing under 40MPa, sterilizing at 85 deg.C for 15s, and cooling to 20 deg.C;

(3) concentrating the above materials at 2bar, 20 deg.C, cut-off molecular weight of 5000, and ultrafiltering (equipment model: FS010K10C, supplier: Parl company, the same below) to obtain cut-off solution with concentration ratio of 2.5, protein content of the obtained cut-off solution of 7.3%, and fat content of 2.3%;

(4) filling the above materials at 2 deg.C, and refrigerating to obtain the product.

Example 2

(1) 100g of soybean powder with 41 percent of protein content and 11.5 percent of fat content is taken, 950mL of water is added to ensure that the protein content of the soybean milk base material is 3.9 percent and the fat content is 1.1 percent, and the materials are mixed for 15min at the temperature of 60 ℃;

(2) preheating soybean milk base material to 65 deg.C, homogenizing under 60MPa, sterilizing at 85 deg.C for 15s, and cooling to 25 deg.C;

(3) ultrafiltering the above materials at 25 deg.C and 2.4 at a molecular weight cutoff of 5000 under 2bar to obtain a retentate with a concentration ratio of 2.4, wherein the protein content and fat content of the retentate are 9.4% and 2.6%;

(4) filling the above materials at 4 deg.C, and refrigerating to obtain the product.

Example 3

(1) Taking 100g of bean flour with 35% of protein content and 10% of fat content, adding 1300mL of water to ensure that the protein content of the soybean milk base material is 2.5% and the fat content is 0.7%, and mixing for 20min at 50 ℃;

(2) preheating soybean milk base material to 60 deg.C, homogenizing under 80MPa, sterilizing at 85 deg.C for 15s, and cooling to 30 deg.C;

(3) ultrafiltering the above materials at 30 deg.C and 1bar to obtain retentate with MWCO of 5000 and concentration ratio of 2.3, wherein the protein content and fat content of the retentate are 5.8% and 1.6%;

(4) filling the above materials at 4 deg.C, and refrigerating to obtain the product.

Example 4

(1) Taking 100g of bean flour with 40% of protein content and 13% of fat content, adding 1200mL of water to ensure that the protein content of the soybean milk base material is 3% and the fat content is 1%, and mixing for 25min at 45 ℃;

(2) preheating soybean milk base material to 65 deg.C, homogenizing under 100MPa, sterilizing at 85 deg.C for 15s, and cooling to 35 deg.C;

(3) ultrafiltering the above materials at 35 deg.C and 5bar with MWCO of 10000 to obtain retentate with concentration ratio of 2.8, protein content of the retentate is 8.4%, and fat content is 2.8%;

(4) filling the above materials at 8 deg.C, and refrigerating to obtain the product.

Example 5

(1) Taking 100g of bean flour with protein content of 45% and fat content of 15%, adding 900mL of water to make the protein content of the soybean milk base material 4.5% and the fat content 1.5%, and mixing for 30min at 55 ℃;

(2) preheating soybean milk base material to 60 deg.C, homogenizing under 100MPa, sterilizing at 85 deg.C for 15s, and cooling to 28 deg.C;

(3) ultrafiltering the above materials at 28 deg.C and 6bar to obtain retentate with MWCO of 10000, and concentrating at a concentration ratio of 3 to obtain retentate with protein content of 13.5% and fat content of 4.5%;

(4) filling the above materials at 5 deg.C, and refrigerating to obtain the product.

Example 6

(1) Taking 100g of bean flour with 35% of protein content and 13% of fat content, adding 900mL of water to ensure that the protein content of the soybean milk base material is 3.5% and the fat content is 1.3%, and mixing for 15min at 40 ℃;

(2) preheating soybean milk base material to 63 deg.C, homogenizing under 70MPa, sterilizing at 85 deg.C for 15s, and cooling to 33 deg.C;

(3) ultrafiltering the above materials at 33 deg.C and 3bar with molecular weight cutoff of 8000 to obtain retentate with concentration ratio of 2.5, protein content of the retentate is 8.6%, and fat content is 3.3%;

(4) filling the above materials at 5 deg.C, and refrigerating to obtain the product.

Example 7

(1) Taking 100g of bean flour with 40% of protein content and 13% of fat content, adding 1200mL of water to ensure that the protein content of the soybean milk base material is 3.1% and the fat content is 1.0%, and mixing for 15min at 40 ℃;

(2) preheating soybean milk base material to 60 deg.C, homogenizing under 50MPa, sterilizing at 85 deg.C for 15s, and cooling to 35 deg.C;

(3) ultrafiltering the above materials at 35 deg.C and 4bar to obtain retentate with cut-off molecular weight of 8000, and concentrating at a concentration ratio of 3 to obtain retentate with protein content of 9.3% and fat content of 3.0%;

(4) filling the above materials at 5 deg.C, and refrigerating to obtain the product.

Comparative example 1

Compared with the implementation method of the comparative example 1, the implementation method of the comparative example is different in that 534mL of water is directly added without ultrafiltration concentration until the content of the protein in the soybean milk raw material is 7.3 percent and the content of fat is 2.3 percent, and the rest steps are the same.

Comparative example 2

Compared with the implementation method of the embodiment 2, the implementation method of the comparative example is different in that the sterilization parameter is 137 ℃ and 4s, and the rest steps are the same.

Comparative example 3

The implementation method of the comparative example is the same as that of example 3, except that a reverse osmosis membrane (model KOCH Dairy-Pro, supplier: Koch Filter Membrane System Co.) is selected to replace ultrafiltration, the membrane pressure is 10bar, the membrane temperature is 2-10 ℃, and the membrane aperture is 300 KDa.

20 sensory evaluators (10 men and women, and both industry research and development experts) are selected to taste the soybean milk sample, and sensory evaluation is carried out on three aspects of smell, taste and mouthfeel, the evaluation table referred to by the sensory evaluation refers to table 1, and the specific results of the sensory evaluation refer to table 2.

TABLE 1 sensory evaluation chart

TABLE 2 scoring results

As can be seen from comparative example 1 of Table 2, direct addition of water without ultrafiltration resulted in a higher dry matter content and a poorer mixing effect when mixed, with some agglomerated particles in the final product. And the comparison example 3 shows that the mineral salts in the raw materials are correspondingly concentrated by using other membrane filtration methods such as a reverse osmosis membrane, so that the final finished product has a salty taste. Comparative example 2 shows that too high a sterilization temperature tends to cause the fat to denature and generate odor.

In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.

The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.