CN1026288C - Production method of liquid food directly from natural material - Google Patents
Production method of liquid food directly from natural material Download PDFInfo
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- CN1026288C CN1026288C CN91104669A CN91104669A CN1026288C CN 1026288 C CN1026288 C CN 1026288C CN 91104669 A CN91104669 A CN 91104669A CN 91104669 A CN91104669 A CN 91104669A CN 1026288 C CN1026288 C CN 1026288C
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Abstract
The present invention relates to a method for producing liquid food directly from natural material mainly including rice flour and bean flour with the bad smell and fat eliminated. A small amount milk or egg is selectively added into the natural matter to prepare pulp. After proteins and starch is hydrolyzed by enzymes, filtrate is debitterized, and emulsifier, nutrient supplement, flavoring, furit or meat juice, stabilizer, essence and preservative are respectively added into concentrated hydrolyzed raw liquid to prepare the liquid food as the finished product. The liquid food has the advantages of common raw material, low cost, rich nutrition, broad application, large implement value, etc., and is suitable for patients after operations and with diseases of digestive tracts as a dreg-less food for nutritional support.
Description
The invention belongs to the method for making liquid food, especially directly make the method for liquid food, be applicable to operation patients and have the disease of digestive tract production occasion of no slag diet of person's nutritional support with natural material.
Before the present invention makes, domestic still do not have industrialization and commercialization energized fluid food, the liquid patient of hospital or the person that has the disease of digestive tract, generally drink the milk that Nutrition Dept. provides, soya-bean milk, egg soup, jujube decoction, simple liquid such as dried tremella soup is as staple food, wherein every milliliter in the milk that energy is the highest also only can heat supply 2.8 kJ (kilojoule)s (0.67 kilocalorie), every milliliter of soya-bean milk is heat supply 0.84 kJ (kilojoule) (0.2 kilocalorie) then, we have calculated domestic liquid as the demonstration recipe, every day is by taking in 1500 milliliters of calculating, the energy of She Ruing is 3766 kJ (kilojoule)s (900 kilocalories) for each person every day, the malnutritive ubiquity of liquid patient.Abroad just carried out the research of producing about liquid food from the '20s.Through development decades, now formed directly and prepared energized fluid food with intermediate raw material, as low sugar high protein, the low albumen of high sugar, low fat, various forms of liquid foods such as higher fatty acid to supply with different patients' needs, usually with dextrin, animals and plants protein hydrolysate, edible oil and fat and food additives, hardening agent, directly be dissolved in water, formulated after mixing.The liquid food production method of introducing as No. 4497800 patents of the U.S. is as follows:
1, in 4.1 kg water, adds 2.04 kilograms of maltodextrins, casein hydrolysate (containing 81% protein approximately) 453.35 grams, converted starch 130.15 grams, choline tartrate 6.17 grams, calcium gluconae 24.04 grams, calcium glycerophosphate 18.40 grams, L-methionine 5.42 grams, L-trorsine 14 .27 gram and L-tryptophan 1.79 grams, make its dissolving; Add while stirring then by 200 milliliters of citric acid 25.2 grams, magnesia 1.84 grams, magnesium chloride 6.33 grams, potassium citrate 26.14 grams, 82.04 milligrams of copper gluconates, 831.87 milligrams of ferrous gluconates, 791.68 milligrams of zinc gluconates and 243.58 milligrams of formulated aqueous solution of manganese gluconate, regulate about pH value to 4.4 with 25～50% citric acid solution then, add the dilution of 2.8 kg water again.
2, the preparation of fatty solution: the diacetyltartaric acid ester that in another container, adds safflower oil 30.96 grams and single glycerine diacid fat 1.98 grams, be heated to 145 dissolvings, add mixed in advance good liposoluble vitamin solution 2.85 grams then in this solution, wherein liposoluble vitamin solution consists of soya-bean oil 1.73 grams, dL-Tocopherol acetate ester 1.03 grams, 47.15 milligrams of the palmitates of vitamin A, 6.34 milligrams of Vitamin D3s and vitamin K
13.44 milligram.Mixed evenly back adds carrageenan 4.41 grams, stirs to make it become the homogeneous system.
3,120-145 fatty solution is added in the solution by step 1 preparation, mixture is warmed up to 120 °F, and at this moment homogeneous, cooling then add water and be adjusted to 25% containing solid thing.
4, the dissolving of vitamin, mineral matter: the following composition of dissolving in 100 ml waters: Cobastab
130.46 milligram, Cobastab
227.50 milligram, (1%) 201.80 milligram of biotin, 317.28 milligrams of the PP factors, 181.03 milligrams of calcium pantothenates, 39.59 milligrams of puridoxine hydrochlorides, 2.85 milligrams in folic acid, Cobastab
12(in gel, content is 0.1%) 103.40 milligrams, 1.16 milligrams of sodium ascorbate 4.69 grams and KIs, the dissolving back is added to this solution in the solution of step 3 preparation.
5, the solution for preparing carries out can, sterilization, promptly obtains finished product.
The above developed countries of introducing such as the U.S., because the food industry semi-finished product are abundant, alternative intermediate raw material abundance is simultaneously owing to people's level of consumption height, so preparation method production liquid food equipment is simple, easy to operate, realize easily automation, with short production cycle and turnaround speed is fast, product quality is controlled easily, and in China and many undeveloped countries, producing liquid food with preparation method has certain difficulty.Main cause is:
1, the semi-finished product of food industry are extremely limited, and alternative intermediate raw material is few, are the primary raw materials that preparation method is produced liquid food as dextrin, protein, and these raw material home products kinds are single, and of low quality.Also inadequate as mineral matter, the vitamin of food additive in addition.
2, the liquid food of producing with preparation method is because the intermediate raw material costliness, thereby cost is too high, as soy bean protein hydrolysate, every gram is 6 fens RMB, if protein content is 3 grams/100 milliliters of liquid food, protein 0.36 yuan of needizations just only in the 200 milliliters of liquid food then, thereby cause difficulty to enforcement.
3, the use restriction to food additives is very strict in China's alimentary codex, allows the hardening agent kind of interpolation few, if use preparation method production, many hardening agents can't add, and this will inevitably influence the nutritive value of liquid food.
Task of the present invention is the shortcoming that overcomes prior art, directly selects natural material for use, and a kind of with low cost, method of being of high nutritive value, being suitable for the manufacturing energized fluid food of suitability for industrialized production, applied range is provided.
A kind of method of directly making liquid food with natural material, the main natural material that adopts is a rice meal (total protein 6.2～7.2%, total reducing sugar 72～80%) and take off raw meat defatted soy flour (total protein 40～50%, total reducing sugar 30～40%), rice meal and take off the raw meat defatted soy flour by 2～4: 1 weight ratio mixes, by this mixed powder weight, add newborn class 0.8～4% and birds, beasts and eggs 1～10% or do not add newborn class, birds, beasts and eggs, add water and be modulated into 35～50% slurries, these slurries are warming up to 45～55 ℃, regulate PH=7.0, amount by 300～400 international units/gram protein adds the food grade neutral proteinase, kept proteolysis 2～3 hours, reach at 10～12% o'clock to protein degree DH and stop proteolysis, this hydrolyzate is warming up to 100 ℃ of boilings 25～40 minutes, be cooled to 70～90 ℃ then, regulate PH=6.0～7.0, amount by 5～10 international units/gram starch adds food grade amylase, keep starch hydrolysis 25～50 minutes, reach at 15～20% o'clock to dextrose equivalent DE and kill enzyme with heating means, end enzyme reaction, cooling then, filter, amount by 5～10 grams per liter filtrates in filtrate adds active carbon, this filtrate is filtered after charcoal absorption is handled 1.5～2.5 hours under vigorous stirring and is removed active carbon, filtrate is delivered to vacuum concentration equipment and is concentrated, removing wherein, 1/8～1/4 moisture obtains hydrolysising original liquid, by this hydrolysising original liquid weight, after the glyceride type emulsifying agent heating and melting with 2.2% grease and equivalent, amount adding vitamin A by 0～1.5 international unit/milliliter stoste mixes, under agitation pour in the hydrolysising original liquid that is heated to about 80 ℃, fully mixing the back cooling, get 250 ml waters, wherein add food grade nutrition fortifier ferrous sulfate, zinc sulfate, calcium lactate, the L-methionine, Cobastab
1, B
2, C, stir and to make its dissolving, pour into then in the stoste, the consumption of this hardening agent is every liter of stoste iron content, calcium and Cobastab
1, B
2C be every day the dietary needs amount 1/3～2/3, by the stoste stereometer, L-methionine addition is 100～200 mg/litre, the zinc addition is 5～15 mg/litre, by stoste weight, in stoste, add flavor enhancement sucrose 0～3% successively respectively, citric acid 0～2%, fruit juice 5～20% or gravy 0.5～1.5%, stabilizing agent carboxymethyl cellulose or carragheen 0.2～0.5%, essence 0.01～0.05% and preservative sodium benzoate or potassium sorbate 0.01～0.02%, adding water to solid content is 20～30%, stir, promptly obtain the liquid food finished product 3～4 seconds 140 ℃ of following sterilizations this moment and be used for canned.The preparation of fruit juice is obtained with method of cooking or fresh fruit direct expression by dry fruit, the dry fruit method of cooking is that dry fruit added 5 times of water boils 20 minutes, the filter residue that filters added 5 times of water boils 20 minutes, twice gained filtrate merging is fruit juice, and the fresh fruit direct expression is that fresh fruit peeling back is fruit juice with the squeezer squeezing.The preparation of gravy is obtained by the fresh meat method of cooking, i.e. 5 times of water of fresh meat adding are heated to the insulation 30 minutes of boiling, and the filter residue of filtration adds 5 times of water and is heated to the insulation 30 minutes of boiling, and twice gained filtrate merging is gravy.
The method of manufacturing liquid food of the present invention compared with prior art, has the following advantages and effect:
1, the natural food raw material is easy to get, and is cheap, and this method has been used protein and the starch with enzymatic hydrolysis natural food raw material, is applicable to that suitability for industrialized production directly makes the occasion of liquid food;
2, the present invention has overcome prior art and has produced liquid food semi-finished product deficiency, intermediate raw material costliness, cost height with preparation method, advantages such as the selling market is little reduce the cost of liquid food greatly, are not subjected to the restriction of the level of consumption, flavour is good, is easily accepted applied range by people;
3, this method selects for use the natural food raw material that cost is reduced.And under nutrition fortifier was strictly controlled situation, product still contained the more rich nutrient of needed by human body;
4, the liquid food contained three big nutrients of this method production are formed rationally, the amino acid ligand ratio approaches international tentative amino acid and forms standard, so nutritionally be reasonably, fully applicable to operation patients and the no slag diet of the person that has the disease of digestive tract as nutritional support;
Embodiment:
Rice is carried out dry grinding earlier, sieve through 80 orders, gained rice meal (total protein 6.2～7.2%, total reducing sugar 72～80%) and removed the peculiar unhappy smell of soybean and easily the raw meat defatted soy flour that takes off of oxidation grease mix by 4: 1 weight ratios, by this mixed powder weight, add newborn class 2% and birds, beasts and eggs 4% or do not add newborn class, birds, beasts and eggs, add water and be modulated into 40% slurries; These slurries are warming up to 50 ℃, regulate PH=7.0, amount by 360 international units/gram protein adds food grade AS1398 neutral proteinase, kept proteolysis 3 hours, reach at 12% o'clock to protein degree DH and stop proteolysis, this hydrolyzate is warming up to 100 ℃ of boilings made the abundant gelatinization of starch in 30 minutes.Cooling then simultaneously is adjusted to 6.5 to PH, with CaCl
2Form add 0.01MCa
++Activator as AMS, in the time of 85 ℃, add 1/3 AMS earlier, continue cooling, in the time of 75 ℃ residue 2/3 AMS is all added, the total consumption of AMS is 8 international units/gram starch, keep about 40 minutes of starch hydrolysis, reach at 17～20% o'clock to dextrose equivalent DE and kill enzyme with the method for heating, end enzyme reaction, cooling then, filter, the amount by 8 grams per liter filtrates in filtrate under agitation adds active carbon, and this filtrate was handled 2 hours through the charcoal absorption debitterize under vigorous stirring, filter and remove active carbon, filtrate is delivered to vacuum concentration equipment removal 1/8 moisture wherein and is obtained hydrolysising original liquid; By this hydrolysising original liquid weight, after the fatty mono glyceride heating and melting with 0～2.2% grease and equivalent, amount adding vitamin A by 1 international unit/milliliter stoste mixes, and under agitation pours in the hydrolysising original liquid that is heated to 80 ℃, is fully mixing the back cooling; Get 250 ml waters, wherein add food grade nutrition fortifier ferrous sulfate, zinc sulfate, calcium lactate, L-methionine, Cobastab
1, B
2, C, stir and to make its dissolving, pour into then in the stoste, the consumption of this hardening agent is every liter of stoste iron content, calcium and Cobastab
1, B
2, C be every day the dietary needs amount 1/3～2/3, by the stoste stereometer, L-methionine addition is 150 mg/litre, the zinc addition is 10 mg/litre; By stoste weight, in stoste, add flavor enhancement sucrose 1.5% successively respectively, citric acid 0.1%, with fruit juice 10% or the gravy 1% that said method makes, stabilizing agent carboxymethyl cellulose 0.3%, essence 0.03% and potassium sorbate preservative 0.02%, adding water to solid content is 25%, stir, 3～4 second promptly obtain liquid food finished product 140 ℃ of following sterilizations this moment, this finished product is sub-packed in the container for drink of sterilizing in advance again.
By the liquid food that above method is made, nutrient content and energy supply are than as shown in table 1:
The nutrient content and the energy supply ratio of table 1:1000 milliliters of liquid food are:
Nutrient title content (gram) energy supply percentage (%)
Protein 15～33 6～13
Fat 0～22 0～20
Total reducing sugar 170～235 67～94
Iron, zinc, calcium, an amount of
Vitamin A,
B
1、B
2、C
The various essential amino acids of protein all are not less than 90% of international tentative standard in the finished product, have that cost is low, raw material is easy to get, nutritious, advantage such as flavour is good, can be used as the no slag diet of operation patients or disease of digestive tract person's nutritional support fully, have than great society economic benefit and popularizing application prospect.
Claims (3)
1, a kind of method of directly making liquid food with natural material, it is characterized in that the main natural material that adopts is a rice meal (total protein 6.2～7.2%, total reducing sugar 72～80%) and take off raw meat defatted soy flour (total protein 40～50%, total reducing sugar 30～40%), rice meal and take off the raw meat defatted soy flour by 2～4: 1 weight ratio mixes, by this mixed powder weight, add newborn class 0.8～4% and birds, beasts and eggs 1～10% or do not add newborn class, birds, beasts and eggs, add water and be modulated into 35～50% slurries, these slurries are warming up to 45～55 ℃, regulate PH=7.0, amount by 300～400 international units/gram protein adds the food grade neutral proteinase, kept proteolysis 2～3 hours, reach at 10～12% o'clock to protein degree DH and stop proteolysis, this hydrolyzate is warming up to 100 ℃ of boilings 25～40 minutes, be cooled to 70～90 ℃ then, regulate PH=6.0～7.0, amount by 5～10 international units/gram starch adds food grade amylase, keep starch hydrolysis 25～50 minutes, reach at 15～20% o'clock to dextrose equivalent DE and kill enzyme with heating means, end enzyme reaction, cooling then, filter, amount by 5～10 grams per liter filtrates in filtrate adds active carbon, this filtrate is filtered after charcoal absorption is handled 1.5～2.5 hours under vigorous stirring and is removed active carbon, filtrate is delivered to vacuum concentration equipment and is concentrated, removing wherein, 1/8～1/4 moisture obtains hydrolysising original liquid, by this hydrolysising original liquid weight, after the glyceride type emulsifying agent heating and melting with 0～2.2% grease and equivalent, amount adding vitamin A by 0～1.5 international unit/milliliter stoste mixes, under agitation pour in the hydrolysising original liquid that is heated to about 80 ℃, fully mixing the back cooling, get 250 ml waters, wherein add food grade nutrition fortifier ferrous sulfate, zinc sulfate, calcium lactate, the L-methionine, Cobastab
1, B
2, C, stir and to make its dissolving, pour into then in the stoste, the consumption of this hardening agent is every liter of stoste iron content, calcium and Cobastab
1, B
2C be every day the dietary needs amount 1/3～2/3, by the stoste stereometer, L-methionine addition is 100～200 mg/litre, the zinc addition is 5～15 mg/litre, by stoste weight, in stoste, add flavor enhancement sucrose 0～3% successively respectively, citric acid 0～2%, fruit juice 5～20% or gravy 0.5～1.5%, stabilizing agent carboxymethyl cellulose or carragheen 0.2～0.5%, essence 0.01～0.05% and preservative sodium benzoate or potassium sorbate 0.01～0.02%, adding water to solid content is 20～30%, stir, promptly obtain the liquid food finished product 3～4 seconds 140 ℃ of following sterilizations this moment and be used for canned.
2, the method for manufacturing liquid food as claimed in claim 1, the preparation that it is characterized in that fruit juice is obtained with method of cooking or fresh fruit direct expression by dry fruit, the dry fruit method of cooking is that dry fruit added 5 times of water boils 20 minutes, the filter residue that filters added 5 times of water boils 20 minutes, twice gained filtrate merging is fruit juice, and the fresh fruit direct expression is that fresh fruit peeling back is fruit juice with the squeezer squeezing.
3, the method for manufacturing liquid food as claimed in claim 1, the preparation that it is characterized in that gravy is obtained by the fresh meat method of cooking, be that 5 times of water of fresh meat adding are heated to the insulation 30 minutes of boiling, the filter residue of filtration adds 5 times of water and is heated to the insulation 30 minutes of boiling, and twice gained filtrate merging is gravy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91104669A CN1026288C (en) | 1991-07-06 | 1991-07-06 | Production method of liquid food directly from natural material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91104669A CN1026288C (en) | 1991-07-06 | 1991-07-06 | Production method of liquid food directly from natural material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1068256A CN1068256A (en) | 1993-01-27 |
| CN1026288C true CN1026288C (en) | 1994-10-26 |
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ID=4906737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91104669A Expired - Fee Related CN1026288C (en) | 1991-07-06 | 1991-07-06 | Production method of liquid food directly from natural material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1026288C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067226C (en) * | 1996-12-30 | 2001-06-20 | 郭凯 | Soybean peptide ammino acid oral liquid and its prepn |
-
1991
- 1991-07-06 CN CN91104669A patent/CN1026288C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1068256A (en) | 1993-01-27 |
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| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |