Research On Development And Risk Control Of Brown Soy Milk

With the changing consumer demand for health,the increasing preference for plant-based products,plant-based drinks,especially soybean drinks,have seen explosive growth.The beauty of beans,Yili planting and selection and grain all had good performance.But,the unpleasant smell brought by the smell of soymilk and beans could not be avoided.In this paper,a new brown soybean milk was prepared by a series of means,such as soybean screening,soybean milk development,browning process development,quality system establishment and so on.While making up for the market gap,it was planned to control the fishy flavor of soybean milk and develop a new browning soybean milk process,which could be effectively popularized.The following studies were carried out.1.Browning soybean milk was developed.And the optimum process was determined.Under the conditions of soybean milk base protein 4.3%,browning condition 95 ?/2.5 h and browning base pH 7.2,it was the best process with high browning efficiency,good product flavor and low safety risk.2.Through the stability test of soybean milk prepared with gellan gum and microcrystalline cellulose,it was confirmed that the stable system with 0.1% microcrystalline cellulose was the best effects.In order to ensure that there was no change in the characteristics of the end product due to the decrease of system pH value in the browning process of soybean milk,it was confirmed that the addition amount of alkaline regulator sodium bicarbonate was0%-0.09%,the flavor and stability were good,and the browning time could be shortened from3 h to 2.5h.3.The detection of risk factors furan,5-hydroxymethylfurfural and acrylamide in brown soybean milk prepared at different browning times showed that under the browning condition of 95 ? / 2.5 h,the detection value of risk factors was the smallest,and the stability and safety of brown soybean milk system were the best.4.GC-MS showed that there were 36 and 53 kinds of flavor substances in soybean milk and brown soybean milk,respectively.There were only four same substances before and after browning,furfural,2-heptanone,nonanal and palmitic acid.The content of amino acids decreased with the extension of browning time.Only glutamate and arginine existed in soybean milk,but did not exist after one hour of browning.With the extension of browning time,the content of reducing sugar decreased.5.In order to verify the feasibility of the experimental process,the foundry was selected to carry out the scale-up experiment of 6T brown soybean milk.After accounting,using 135.4kg non transgenic soybean,1000 kg brown soybean milk with 3% protein content could be produced.The sensory,commercial sterility,sediment content and risk factors of brown soybean milk samples during shelf life were monitored.Based on this production framework was established and the key points of HACCP risk control were formulated.This paper provides theoretical and practical basis for the development of new plant-based Brown products.The application and promotion of brown soybean milk products not only expands the audience of soybean milk,but also improves the added value of soybean.