CN101904358A - Red bean small peptide and red glutinous rice health-care milk and preparation process thereof - Google Patents
Red bean small peptide and red glutinous rice health-care milk and preparation process thereof Download PDFInfo
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Abstract
The invention relates to the field of food processing and production methods thereof, in particular to a large-scale industrial processing method for red bean small peptide and special processing technology for red glutinous rice, and discloses red grain health-care milk and a production method thereof. The preparation comprises the following steps of: processing black beans by using microwave processing technology and enzymolysis of alkali protease or papain; removing anti-nutritional factors in red beans; producing the red bean small peptide; processing the red glutinous rice by using microwaves and enzymolysis of glucoamylase; and mixing the red bean small peptide, the red glutinous rice and milk to prepare the red grain health-care milk. The product of the invention mainly has the effects of building body, nourishing, strengthening the body resistance, preventing diseases, prolonging life, increasing nutrition and keeping health of human body, helping anti-aging, nourishing the skin, enhancing vigor and the like. The processing method realizes fishiness removal and detoxication and a red grain health-care milk preparation process; and the milk and the process have the advantages of continuous processing, simple process and suitability for industrial production.
Description
Technical field
The present invention relates to food processing and production method technical field thereof, it is specifically related to a kind of red bean little peptide heavy industrialization processing method and the special processing technology of black sticky rice, the Chinese sorghum health milk and the production method thereof of formation.
Technical background
Red bean has the apocenosis of invigorating blood circulation, clearing heat and detoxicating effect, the effect of favourable again water detumescence, and the nutritive value aspect, red bean is rich in Aneurine, B2, protein and several mineral materials, and [nature and flavor] property is flat, the sweet acid of distinguishing the flavor of.[effect] invigorating the spleen to arrest diarrhea, inducing diuresis for removing edema.The people of [should eat] suitable all types of oedema comprises kidney oedema, cardiac edema, cirrhotic ascites, nutritional edema etc., if can cooperate snakeheaded fish, carp or yellow hen with food, and detumescence power is better; Lack milk and postpartum edema suitable postpartum, can be singly fry in shallow oil the soup food of drinking or cook congee with rde bean; The people of suitable obesity is edible." dietetic materia medica ": " with the well-done food of carp it, very control beriberi and extensive abdominal edema." " feeding habits book on Chinese herbal medicine ": " the hard muscles and bones of rde bean is taken out muscle, eats the lath for a long time." " producing book side ": " following milk boils rde bean and gets the juice drink." Compendium of Material Medica: " promoting lactation and carp, crucian, yellow hen are cooked." [diet] rde bean energy tonneau water channel, so the many people's diets of urine.
Black sticky rice also claims red glutinous rice, the difference of color, and rice can be divided into many types.By mouthfeel glutinous rice, polished rice, long-grained nonglutinous rice are arranged; Rice by color adularescent, yellow, green, redness, purple, brown, the different multiple colors of black depth curve.No matter be glutinous rice, polished rice or long-grained nonglutinous rice, purple, brown all arranged even be the kind of black basically that people often are called black rice to them.That is to say that black sticky rice belongs to the black rice category, but be not the whole of black rice.Its main effect is: be applicable to that malnutrition, hypoferric anemia, pale complexion, dry skin and gynecological ailments person are edible; Promote the production of body fluid and enrich blood, can regulate improve women's menorrhalgia, qi-restoratives body-building, anti-ageingly lengthen one's life, nourishing liver and replenishing blood, skin maintenance, rich flesh pool skin.
But exist protease inhibitors in the beans cereal, hemagglutinin, plant hemagglutinin, the antivitamin factor---lipoxidase, urase, flatulence factor, soyasaponins, tannin, phytic acid, ANFs such as soybean antigen.Cheng Taisheng, Chen Huimei etc. discover the content of protease inhibitors in the black soya bean than the soya bean height, and its trypsin inhibitor is divided into 2 classes: KTI and BBI, and its trypsin inhibitor can cause pancreas enlargement, hyperplasia or produce Vipoma.Studies show that KTI suppresses tryptic activity, each inhibin of protease molecule all has 2 activation sites, can suppress trypsase and curdled milk protease simultaneously.And, KTI to heat, acid, alkali etc. all than BBI sensitivity, easy inactivation.Hemagglutinin in the black soya bean is a kind ofly with high-affinity glycan to be attached to glycoprotein on glycoprotein, glycolipid or the polysaccharide, has erythrocytic effect in the solidificating blood.
Present method for soybean removal ANFs is divided into methods such as common employing physics, chemistry and biology and carries out Passivation Treatment.Physical treatment method especially heat treatment technics has good passivation effect to thermal sensitivity ANFs such as protease inhibitor, agglutinin, urases.It also is the passivating technique that research is at present goed deep into the most, is most widely used.Heat treatment technics has steam treatment, soak boiling, fry roasting and pressurization baking processings, spray hot wind passivating technique, expanding treatment in addition, microwave treatment and radiation treatment, micronize processing, machining processes etc. in addition; The chemical treatment chemical method all has certain effect to different ANFs, can save equipment and resource.But maximum obstacle is that chemical substance is residual, is difficult for using in food; Biological processes is by adding suitable enzyme or handling with the ANFs in the decomposing soybean with microbial fermentation.Enzyme preparation has single enzyme preparation and complex enzyme formulation, and the enzyme that has using value in the passivation research of ANFs most has phytase, cellulase, zytase, dextranase, seminase, pectase etc.Phytase is most widely used single enzyme preparation, and energy hydrolysis phytic acid and phytate discharge phosphorus the phytic acid anti-oxidant action is disappeared.The multiple ANFs of complex enzyme formulation deactivation simultaneously.But enzyme preparation is influenced by high temperature, high pressure and high shear force easily in process! Destroy level Four, the tertiary structure of protein, even destroy its secondary structure.Add the amount of enzyme during processing with enzyme preparation and want an amount of, excessive meeting is upset gastral normal stool function and is produced ill-effect; Microorganism can produce hydrolase, fermenting enzyme and respiratory enzyme during the fermentation; can eliminate the anti-nutrient substance in the plant protein material; but microbial fermentation is handled present existing procucts and is come out, but very different to quality control, fermentation parameter control and the large-scale production aspect of product.
But it is physical method that said method really can be applied in present more in the food, heating flash evaporation, immersion boiling, expanding treatment, microwave treatment, vacuum are taken off raw meat etc., the biological treatment enzyme preparation is used neutral proteinase, alkali protease, phytase etc., the single enzyme preparation all can not be removed multiple ANFs simultaneously, and complex enzyme formulation lacks again sometimes and takes off raw meat, debitterize simultaneously, the function of taking away the puckery taste, therefore physical treatment being combined with biological treatment, is to remove ANFs now, takes off raw meat, debitterize, the research and development trend of its deastringent process.And at present in the dairy produce to the removal ANFs of beans, take off raw meat, debitterize, its deastringent process be limitation very especially.
Summary of the invention
In order to solve in the dairy produce to the removal ANFs of beans, take off raw meat, debitterize, the limitation of its deastringent process the invention provides the little peptide of a kind of red bean, black sticky rice health milk and preparation technology thereof.
The concrete little peptide of red bean, black sticky rice health milk and preparation manipulation method thereof are as follows:
The little peptide of a kind of red bean, black sticky rice health milk and preparation technology thereof comprise following operating procedure:
The preparation method of a, the little peptide of red bean
Select the full full red bean of particle, removal of impurities is under the normal temperature, in the sugar water of concentration 0.5%-3%, soaked 8-24 hour, dry microwave drying, pulverize, cross 120 mesh sieves, add the 80-90 ℃ of hot water that 2-5 doubly measures, stir, make the red bean slurry, adjusting red bean slurry temperature is 40-50 ℃, press enzyme and add alkali protease than 500-1000U/g with the red bean slurry, or papain, enzymolysis processing 3-12h, high temperature 100-120 ℃, the enzyme that goes out is lived; Add the cycloheptaamylose of above-mentioned red bean mass percent 0.2%-0.9%, the AK sugar of above-mentioned red bean mass percent 0.2%-0.9%, the mixing seasoning with complete debitterize, gets the little peptide slurries of red bean;
B, the processing of black sticky rice slurry
Black sticky rice under the normal temperature, soaked 8-24 hour in the sugar water of concentration 0.5%-3%, dried, and 120 mesh sieves were pulverized in microwave drying; Add the 80-90 ℃ of hot water that 2-5 doubly measures, stir, make black sticky rice and starch, adjusting black sticky rice slurry temperature is 35-45 ℃, adds carbohydrase by enzyme and black sticky rice slurry than 500-1000U/g, enzymolysis processing 5-24h, and high temperature 100-120 ℃, the enzyme that goes out is lived, and gets the black sticky rice slurries;
C, whole milk powder or fresh milk are handled
Whole milk powder is with 5-10 times of 60-80 ℃ of hot water preheating, or fresh milk 60-80 ℃ preheating, and it is even driedly in advance to be mixed while stirring, add the white granulated sugar of 1-3% and the milk stabiliser of 0.2-0.5% according to recovery milk or fresh milk liquid quality ratio, stir 15-20min, be cooled to normal temperature, the liquid of must suckling;
D, the little peptide of red bean, black sticky rice health milk producing technology
Get the milk liquid of above-mentioned 80%-90% weight, the little peptide slurries of red bean of 5.24%-9.44% weight, the black sticky rice slurries of 4%-10% weight, the stabilizing agent SKT 3612 (commercially available) of 0.3%-0.5% weight, the ethyl maltol (commercially available) of 0.2% weight, the U.S. beneficial 6899C milk flavour (commercially available) of 0.01% weight, the U.S. beneficial 5712 red bean essence (commercially available) of 0.02% weight, the U.S. beneficial 5515 red bean essence (commercially available) of 0.03% weight, mix, mixed liquor is preheating to 60-70 ℃ of homogeneous, homogenization pressure is 25-30mPa, gets the little peptide of red bean, black sticky rice health milk.
The little peptide of described red bean, black sticky rice health milk are killed (going out) bacterium, and temperature 130-140 ℃, the time is 4-11s, is cooled to 10 ℃-25 ℃ and carries out can, gets the little peptide of red bean, black sticky rice health dairy products.
Described microwave drying, microwave output power: 〉=45KW (adjustable); Input apparent energy :≤30KWA; Operating voltage: three-phase 380V ± 10%; Microwave operational frequencies: 2450MHz ± 50Hz; Microwave treatment time is 60-180 second.
Positive progressive effect of the present invention is:
1. provide a kind of red bean nutritious, with health role little peptide, black sticky rice Chinese sorghum health milk;
2. Du Te beans ANFs removes the technology with the porn star.Be about to microwave treatment and combine with the enzyme preparation detoxification, the residual hazard that makes beans reaches leading domestic level less than 0.1%.
3, health milk processing method of the present invention is simple to operation, takes off raw meat, detoxification and microwave technology and can carry out continuously, to operating personnel's nonhazardous.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, the present invention is done to describe further by embodiment.
Embodiment 1:
The little peptide of a kind of red bean, black sticky rice health milk and preparation technology thereof comprise following operating procedure, see Fig. 1:
The preparation method of a, the little peptide of red bean
Select the full full red bean of particle, removal of impurities is under the normal temperature, in the sugar water of concentration 0.5%, soaked 8 hours, dry microwave drying, pulverized 120 mesh sieves, added 80-90 ℃ of hot water of 2 times of amounts, stirred, make the red bean slurry, adjusting red bean slurry temperature is 40-50 ℃, presses enzyme and adds alkali protease with the red bean slurry than 500U/g, or papain, enzymolysis processing 3h, high temperature 100-120 ℃, the enzyme that goes out is lived; Behind alkali protease and papain processing red bean slurry, the peculiar bitter taste of beans still exists.Add the cycloheptaamylose of red bean mass percent 0.2%, the AK sugar of red bean mass percent 0.2%, the mixing seasoning with complete debitterize, gets the little peptide slurries of red bean;
B, the processing of black sticky rice slurry
Black sticky rice under the normal temperature, soaked 8 hours in the sugar water of concentration 0.5%, dried, and 120 mesh sieves were pulverized in microwave drying; Add 80-90 ℃ of hot water of 2 times of amounts, stir, make black sticky rice and starch, adjusting black sticky rice slurry temperature is 35-45 ℃, adds carbohydrase by enzyme and black sticky rice slurry than 500U/g, enzymolysis processing 5h, and high temperature 100-120 ℃, the enzyme that goes out is lived, and gets the black sticky rice slurries;
The microwave output power of microwave drying: 〉=45KW (adjustable) among above-mentioned steps a and the b; Input apparent energy :≤30KWA; Operating voltage: three-phase 380V ± 10%; Microwave operational frequencies: 2450MHz ± 50Hz; Microwave treatment time is 60-180 second.
C, whole milk powder or fresh milk are handled
Whole milk powder is with 5 times of 60-80 ℃ of hot water preheatings, or fresh milk 60-80 ℃ preheating, and it is even driedly in advance to be mixed while stirring, add white granulated sugar and add 0.2% milk stabiliser (commercially available) than 1% according to recovery milk or fresh milk liquid quality, stir 15-20min, be cooled to normal temperature, the liquid of must suckling;
D, the little peptide of red bean, black sticky rice health milk producing technology
Get the little peptide slurries of red bean, 10% weight of milk liquid, 9.44% weight of above-mentioned 80% weight black sticky rice slurries, 0.3% weight stabilizing agent SKT 3612 (commercially available), the ethyl maltol (commercially available) of 0.2% weight, the U.S. beneficial 6899C milk flavour (commercially available) of 0.01% weight, the U.S. beneficial 5712 red bean essence (commercially available) of 0.02% weight, the U.S. beneficial 5515 red bean essence (commercially available) of 0.03% weight, mix, mixed liquor is preheating to 60-70 ℃ of homogeneous, homogenization pressure is 25-30mPa, gets the little peptide of red bean, black sticky rice health milk.
The little peptide of red bean, black sticky rice health milk are killed (going out) bacterium, and temperature 130-140 ℃, the time is 4-11s, is cooled to 10 ℃-25 ℃ and carries out can, gets the little peptide of red bean, black sticky rice health dairy products.
Embodiment 2:
The little peptide of a kind of red bean, black sticky rice health milk and preparation technology thereof comprise following operating procedure, see Fig. 1:
The preparation method of a, the little peptide of red bean
Select the full full red bean of particle, removal of impurities under the normal temperature, was soaked 24 hours in the sugar water of concentration 3%, dried microwave drying, microwave output power: 〉=45KW (adjustable); Input apparent energy :≤30KWA; Operating voltage: three-phase 380V ± 10%; Microwave operational frequencies: 2450MHz ± 50Hz; Microwave treatment time is 180 seconds.Pulverize 120 mesh sieves, added 80-90 ℃ of hot water of 5 times of amounts, stirred, made the red bean slurry, adjusting red bean slurry temperature is 40-50 ℃, press enzyme and add alkali protease than 1000U/g with the red bean slurry, or papain, enzymolysis processing 12h, high temperature 100-120 ℃, the enzyme that goes out is lived; Behind alkali protease and papain processing red bean slurry, the peculiar bitter taste of beans still exists.Add the cycloheptaamylose of red bean mass percent 0.9%, the AK sugar of red bean mass percent 0.9%, the mixing seasoning with complete debitterize, gets the little peptide slurries of red bean;
B, the processing of black sticky rice slurry
Black sticky rice under the normal temperature, soaked 24 hours in the sugar water of concentration 3%, dried microwave drying, microwave output power: 〉=45KW (adjustable); Input apparent energy :≤30KWA; Operating voltage: three-phase 380V ± 10%; Microwave operational frequencies: 2450MHz ± 50Hz; Microwave treatment time is 60 seconds.Pulverize 120 mesh sieves, added 80-90 ℃ of hot water of 5 times of amounts, stirred, made the black sticky rice slurry, adjusting black sticky rice slurry temperature is 35-45 ℃, adds carbohydrase than 1000U/g, enzymolysis processing 24h by enzyme and black sticky rice slurry, high temperature 100-120 ℃, the enzyme that goes out is lived, and gets the black sticky rice slurries;
C, whole milk powder or fresh milk are handled
Whole milk powder is with 10 times of 60-80 ℃ of hot water preheatings, or fresh milk 60-80 ℃ preheating, and it is even driedly in advance to be mixed while stirring, add 3% white granulated sugar and add 0.5% milk stabiliser (commercially available) according to recovery milk or fresh milk liquid quality ratio, stir 15-20min, be cooled to normal temperature, the liquid of must suckling;
D, the little peptide of red bean, black sticky rice health milk producing technology
Get the milk liquid of above-mentioned 90% weight, the little peptide slurries of red bean of 5.24% weight, the black sticky rice slurries of 4% weight, the stabilizing agent SKT 3612 (commercially available) of 0.5% weight, the ethyl maltol (commercially available) of 0.2% weight, the U.S. beneficial 6899C milk flavour (commercially available) of 0.01% weight, the U.S. beneficial 5712 red bean essence (commercially available) of 0.02% weight, the U.S. beneficial 5515 red bean essence (commercially available) of 0.03% weight, mix, mixed liquor is preheating to 60-70 ℃ of homogeneous, homogenization pressure is 25-30mPa, gets the little peptide of red bean, black sticky rice health milk.
Kill (going out) bacterium, temperature 130-140 ℃, the time is 4-11s, is cooled to 10 ℃-25 ℃ and carries out can.
Embodiment 3:
The little peptide of a kind of red bean, black sticky rice health milk and preparation technology thereof comprise following operating procedure, see Fig. 1:
The preparation method of a, the little peptide of red bean
Select the full full red bean of particle, removal of impurities is under the normal temperature, in the sugar water of concentration 1%, soaked 16 hours, dry microwave drying, pulverized 120 mesh sieves, added 80-90 ℃ of hot water of 3 times of amounts, stirred, make the red bean slurry, adjusting red bean slurry temperature is 40-50 ℃, presses enzyme and adds alkali protease with the red bean slurry than 800U/g, or papain, enzymolysis processing 8h, high temperature 100-120 ℃, the enzyme that goes out is lived; Behind alkali protease and papain processing red bean slurry, the peculiar bitter taste of beans still exists.Add the cycloheptaamylose of red bean mass percent 0.6%, the AK sugar of red bean mass percent 0.6%, the mixing seasoning with complete debitterize, gets the little peptide slurries of red bean;
B, the processing of black sticky rice slurry
Black sticky rice under the normal temperature, soaked 16 hours in the sugar water of concentration 1.5%, dried microwave drying, microwave output power: 〉=45KW (adjustable); Input apparent energy :≤30KWA; Operating voltage: three-phase 380V ± 10%; Microwave operational frequencies: 2450MHz ± 50Hz; Microwave treatment time is 60 seconds.Pulverize 120 mesh sieves, added 80-90 ℃ of hot water of 3 times of amounts, stirred, made the black sticky rice slurry, adjusting black sticky rice slurry temperature is 35-45 ℃, adds carbohydrase than 800U/g, enzymolysis processing 15h by enzyme and black sticky rice slurry, high temperature 100-120 ℃, the enzyme that goes out is lived, and gets the black sticky rice slurries;
C, whole milk powder or fresh milk are handled
Whole milk powder is with 5-10 times of 60-80 ℃ of hot water preheating, or fresh milk 60-80 ℃ preheating, and it is even driedly in advance to be mixed while stirring, add 2% white granulated sugar and add 0.3% milk stabiliser (commercially available) according to recovery milk or fresh milk liquid quality ratio, stir 15-20min, be cooled to normal temperature, the liquid of must suckling;
D, the little peptide of red bean, black sticky rice health milk producing technology
Get the milk liquid of above-mentioned 85% weight, the little peptide slurries of red bean of 6.34% weight, the black sticky rice slurries of 8% weight, the stabilizing agent SKT 3612 (commercially available) of 0.4% weight, the ethyl maltol (commercially available) of 0.2% weight, the U.S. beneficial 6899C milk flavour (commercially available) of 0.01% weight, the U.S. beneficial 5712 red bean essence (commercially available) of 0.02% weight, the U.S. beneficial 5515 red bean essence (commercially available) of 0.03% weight, mix, mixed liquor is preheating to 60-70 ℃ of homogeneous, homogenization pressure is 25-30mPa, gets the little peptide of red bean, black sticky rice health milk.
Kill (going out) bacterium, temperature 130-140 ℃, the time is 4-11s, is cooled to 10 ℃-25 ℃ and carries out can.
Claims (3)
1. the little peptide of red bean, black sticky rice health milk and preparation technology thereof is characterized in that comprising following operating procedure:
The preparation method of a, the little peptide of red bean
Select the full full red bean of particle, removal of impurities is under the normal temperature, in the sugar water of concentration 0.5%-3%, soaked 8-24 hour, dry microwave drying, pulverize, cross 120 mesh sieves, add the 80-90 ℃ of hot water that 2-5 doubly measures, stir, make the red bean slurry, adjusting red bean slurry temperature is 40-50 ℃, press enzyme and add alkali protease than 500-1000U/g with the red bean slurry, or papain, enzymolysis processing 3-12h, high temperature 100-120 ℃, the enzyme that goes out is lived; Add the cycloheptaamylose of above-mentioned red bean mass percent 0.2%-0.9%, the AK sugar of above-mentioned red bean mass percent 0.2%-0.9%, the mixing seasoning with complete debitterize, gets the little peptide slurries of red bean;
B, the processing of black sticky rice slurry
Black sticky rice under the normal temperature, soaked 8-24 hour in the sugar water of concentration 0.5%-3%, dried, and 120 mesh sieves were pulverized in microwave drying; Add the 80-90 ℃ of hot water that 2-5 doubly measures, stir, make black sticky rice and starch, adjusting black sticky rice slurry temperature is 35-45 ℃, adds carbohydrase by enzyme and black sticky rice slurry than 500-1000U/g, enzymolysis processing 5-24h, and high temperature 100-120 ℃, the enzyme that goes out is lived, and gets the black sticky rice slurries;
C, whole milk powder or fresh milk are handled
Whole milk powder is with 5-10 times of 60-80 ℃ of hot water preheating, or fresh milk 60-80 ℃ preheating, and it is even driedly in advance to be mixed while stirring, add the white granulated sugar of 1-3% and the milk stabiliser of 0.2-0.5% according to recovery milk or fresh milk liquid quality ratio, stir 15-20min, be cooled to normal temperature, the liquid of must suckling;
D, the little peptide of red bean, black sticky rice health milk producing technology
Get the milk liquid of above-mentioned 80%-90% weight, the little peptide slurries of red bean of 5.24%-9.44% weight, the black sticky rice slurries of 4%-10% weight, the stabilizing agent SKT 3612 (commercially available) of 0.3%-0.5% weight, the ethyl maltol (commercially available) of 0.2% weight, the U.S. beneficial 6899C milk flavour (commercially available) of 0.01% weight, the U.S. beneficial 5712 red bean essence (commercially available) of 0.02% weight, the U.S. beneficial 5515 red bean essence (commercially available) of 0.03% weight, mix, mixed liquor is preheating to 60-70 ℃ of homogeneous, homogenization pressure is 25-30mPa, gets the little peptide of red bean, black sticky rice health milk.
2. the little peptide of a kind of red bean according to claim 1, black sticky rice health milk and preparation technology thereof, it is characterized in that: the little peptide of described red bean, black sticky rice health milk are killed (going out) bacterium, temperature 130-140 ℃, time is 4-11s, be cooled to 10 ℃-25 ℃ and carry out can, get the little peptide of red bean, black sticky rice health dairy products.
3. the little peptide of a kind of red bean according to claim 1, black sticky rice health milk and preparation technology thereof is characterized in that: the microwave output power of described microwave drying: 〉=45KW (adjustable); Input apparent energy :≤30KWA; Operating voltage: three-phase 380V ± 10%; Microwave operational frequencies: 2450MHz ± 50Hz; Microwave treatment time is 60-180 second.
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| CN102669278A (en) * | 2012-05-26 | 2012-09-19 | 山西古城乳业集团有限公司 | Production method of nutritive-element red-milk brewed milk |
| CN109419404A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | Method that soya-bean milk is produced, control system, soy bean milk making machine and the computer installation produced |
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| CN102669278A (en) * | 2012-05-26 | 2012-09-19 | 山西古城乳业集团有限公司 | Production method of nutritive-element red-milk brewed milk |
| CN109419404A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | Method that soya-bean milk is produced, control system, soy bean milk making machine and the computer installation produced |
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Application publication date: 20101208 |