CN102894095B - Manufacture method of black bean milk with high anthocyanin content - Google Patents
Manufacture method of black bean milk with high anthocyanin content Download PDFInfo
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- CN102894095B CN102894095B CN201210394446.8A CN201210394446A CN102894095B CN 102894095 B CN102894095 B CN 102894095B CN 201210394446 A CN201210394446 A CN 201210394446A CN 102894095 B CN102894095 B CN 102894095B
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Abstract
The invention belongs to the technical field of agricultural product processing, and particularly relates to a manufacture method of black bean milk with high anthocyanin content. The manufacture method of the black bean milk comprises the following steps of a, black bean pretreatment, b, anthocyanin extraction, c, paste preparation and milk boiling; d, twice homogenizing, e, sterilization, and f, package. The method has the beneficial effects that compared with the ordinary bean milk, the black bean milk prepared by the method has the following advantages that harmful substances including urease, trypsin, enzyme inhibin, prothrombin and the like in the black bean are removed through the smell elimination and deodorization on bean nuts, so the bean milk is safer, the black bean milk comprises a great amount of anthocyanin, the black bean anthocyanin is a strong oxidant with the effects of aging resistance, cancer resistance, mutation resistance, inflammation resistance, eye brightening, liver function improvement and the like, the nutrition ingredients cannot be lost, the mouth feeling of the black bean milk is soft, the delamination and the sedimentation are avoided, and the stability is good.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to a kind of preparation method of black soya bean soymilk of high anthocyanidin content.
Background technology
Soya-bean milk is a kind of nutritious, traditional drink that mouthfeel is mellow, is deeply subject to people's favor always, and particularly after soy bean milk making machine is come out, the preparation method of soya-bean milk is compared before easy, and soya-bean milk has become the first-selected breakfast beverage of ten million family.Compare with common soybean milk, adopt the nutritive value of the more common soya-bean milk of soya-bean milk that black soya bean makes higher, in black soya bean, protein content, up to 36%-40%, is equivalent to 2 times of meat, 3 times of egg, 12 times of milk; 8 seed amino acids that black soya bean contains 18 seed amino acids, particularly needed by human; Black soya bean also contains 19 kinds of oleic acid, and its unsaturated fatty acid content reaches 80%, and absorptivity is up to more than 95%, and decapacitation meets human body to outside fatty needs, reduces in addition the effect of blood cholesterol.Black soya bean is substantially containing cholesterol, and only containing phytosterol, and phytosterol utilizations that be not absorbed by the body has again the effect that suppresses absorption of human body cholesterol, reduction cholesterol content in blood.Therefore, often eat black soya bean, energy softening blood vessel, skin care, delays senility.Particularly useful to patients such as hypertension, heart diseases.
In black soya bean, trace element is as all very high in the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc., and these trace elements are extremely important to delaying human body caducity, reduction blood viscosity etc.In black soya bean, crude fiber content, up to 4%, is often eaten black soya bean, and crude fibre in food can be provided, and promotes digestion, prevents that constipation from occurring.
Black soya bean, nature and flavor are sweet, flat, nontoxic.Have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, nourish the function that strong blood, qi-restoratives crow are sent out.< < Compendium of Materia Medica > > says: " it is many that black soya bean enters kidney merit, therefore can harness the river, dissipate-swelling, lower gas, wind-heat processed and promoting blood circulation and detoxication.”
Nutritious black bean is abundant, every hectogram is containing 36.1 grams, protein, 15.9 grams, fat, 10.2 grams of dietary fibers, 23.3 grams, carbohydrate, 224 milligrams of calcium, 243 milligrams, magnesium, 1377 milligrams, potassium, 500 milligrams, phosphorus, also contains vitamin B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, the selenium of needed by human etc.Black soya bean is the abundantest health-care good product of nutrition in plant.
In black soya bean, the content of protein is that the twice of beef, chicken, pork is many, 12 times of milk, and not only protein content is high, and quality is good.The amino acid of black soya bean protein forms similar with animal protein, and its lysine enriches and approaches the ratio that human body needs, and therefore easily digests and assimilates.Black soya bean fat contains more unrighted acid, and fusing point is low, is easy to digest and assimilate, and can not be deposited on vascular wall.Its maximum feature is to contain phytosterol, and phytosterol can not be absorbed by the body, and can suppress the absorption of cholesterol.Therefore, black soya bean, for arteriosclerotic person in middle and old age, is a kind of desirable health products.The calcium being rich in black soya bean is the fabulous source of calcium replenishing.Potassium plays a part to maintain osmotic pressure and acid-base balance inside and outside cell in human body, can get rid of the unnecessary sodium of human body, thereby effectively prevents and reduce hypertension.Iron in black soya bean can prevent human body hypoferric anemia, and iodine can prevent thyroid gland enlargement.It is synthetic in human body that molybdenum can suppress strong carcinogen nitrosamine.Research shows, the isoflavones in black soya bean is a kind of plant estrogen, can effectively suppress breast cancer, prostate cancer and colon cancer, also helpful to control person in middle and old age osteoporosis.In skin of beancurd and bean dregs, contain the materials such as cellulose, hemicellulose, there is Constipation and strengthen action of enterogastric function.The glycemic index of black soya bean is very low, only have 18, and the rice of compatriots' staple food and wheat steamed bun is up to 88, are nearly 5 times of black soya bean.Therefore, black soya bean is well suited for diabetes patient, IGT person and wishes that the people who controls blood sugar eats.
The method of making now black soya bean soymilk has three kinds: the one, and dry method slurrying, black soya bean is directly pulled an oar or by slurrying after black soya bean high-temperature heating, although adopt the soya-bean milk nutrition that the method is made to run off few, but cannot remove the harmful substance in black soya bean, also difficulty is gone raw meat deodorization, soya-bean milk has peculiar smell, poor stability, easily precipitation.The 2nd, wet method slurrying.First black soya bean is used to hot-water soak slurrying, or by after black soya bean decortication, Testa sojae atricolor and beans are invaded to bubble with hot water respectively, when immersion Testa sojae atricolor water mill is starched, add.The soya-bean milk nutrient loss that this method is made is large, and soya-bean milk has peculiar smell, and produces a large amount of waste water and dregs.The 3rd, acid or soda pulping process.The water of black soya bean being put into acid adding or adding alkali is invaded slurrying after bubble, and the method can suppress the fat oxidation enzyme of living, and reduce the object of smell substance, but nutritional labeling loss is large, and produces large amount of sewage.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of method of black soya bean soymilk of high anthocyanidin content.
The present invention realizes by following technical scheme:
A preparation method for the black soya bean soymilk of anthocyanidin content, comprises following step:
(1) black soya bean pre-treatment: select to store 3-9 month, bright in color, full seed, without the black soya bean of worm-eaten, remove go mouldy black soya bean or impurity; Control the moisture of black soya bean in 10% left and right, to black soya bean, decortication is processed, and by skin of beancurd, plumule, beans separation, removes bitter plumule, beans are heated at 120-150 ℃ and within 10-15 minute, cure raw meat deodorization, then beans are ground into the meticulous bean powder of 300 object;
(2) extract anthocyanidin: adopt anthocyanidin refining equipment that the anthocyanidin in Testa sojae atricolor is extracted;
(3) paste producing, mashing off: in the parts by weight ratio of pure water and bean powder, be 10:1--15:1, bean powder and anthocyanidin stir in modulation cylinder in the parts by weight ratio of 1000:1, enter pressure cooker mashing off, regulate temperature 120-140 ℃, boil 10-12 minute, then enter vacuum degassing machine degassed, remove the stench taste of beans;
(4) homogeneous: pour the black soya bean soymilk in step c into colloid mill defibrination, successively insert again two 60 MPa homogenizer homogeneous when soya-bean milk to 80 ℃; Adopt the advantage of twice homogeneous to be, soya-bean milk tissue is fine and smooth, and mouthfeel is soft, not stratified, does not precipitate good stability;
(5) sterilization: by the soya-bean milk after homogeneous sterilizing 5-6 second at 135 ℃; This sterilizing methods had both significantly improved the aesthetic qualities such as color of soya-bean milk, can keep preferably again some unstable nutritional labelings of soya-bean milk;
(6) packing: adopt aseptic packaging mode to pack soya-bean milk into vial or compound plastic bag.
Its production method of common black soya bean soymilk is, first clean black soya bean, again the black soya bean of cleaning is soaked in water, again the black soya bean after soaking is placed in to pressure cooker mashing off, the shortcoming of the method is: the anthocyanidin in black soya bean skin of beancurd is because immersion is run off, and anthocyanidin has following effect: contribute to prevent the multiple disease relevant with free radical, comprise cancer, heart disease, cross presenility and arthritis; By preventing that platelet aggregation that stress reaction and smoking cause from reducing the generation of heart disease and stroke; Strengthen immune system ability and resist carcinogen; Reduce the number of times of flu and shorten the duration; Thereby the function with anti-sudden change reduces the formation of carcinogen; There is anti-inflammatory efficacy, thereby can prevent to comprise the inflammation of arthritis and swelling; Alleviate pollinosis and other allergy; Strengthen artery, vein and capillary elasticity; Protection arteries inwall; Thereby the pliability that keeps orthocytosis helps erythrocyte by tiny capillary, therefore strengthened the blood circulation of whole body, brought direct benefit for the organ of health various piece and system, and strengthened cell viability; Thereby lax blood vessel promotes blood flow and anti-upper hypertension (blood pressure reduction effect); Prevent blood pressure that ACE that kidney discharges causes raise (another blood pressure reduction effect); One barrier as protection brain cell, prevents the attack of the formation of amyloid beta protein, the toxicity of glutamate and free radical, thus prevention Alzheimer's; By the inhibition of elastoser and Collagenase being made to become smooth and high resilience of skin, from the inside and outside skin injury preventing because excessively Exposure to Sunlight causes simultaneously.
In commonsense method due to the loss of anthocyanidin, the soya-bean milk that adopts the method to produce does not possess above effect, and adopt method of the present invention, skin of beancurd is separated with beans, by beans abrasive dust, the anthocyanidin in skin of beancurd is extracted again, add in soya-bean milk, thereby the soya-bean milk that makes to produce possesses anthocyanidin and is oxidized by force, anti-ageing, anticancer, anti-sudden change, anti-inflammatory, improving eyesight, improve the effect of liver function;
The de-raw meat deodorizing of beans has been removed the harmful substance in black soya bean as urase, tryptose, enzyme inhibin, haemoglutinin etc., makes soya-bean milk safer.
Beneficial effect of the present invention is, adopts the black soya bean soymilk of above-mentioned method making, compares with common soya-bean milk, has advantages of following:
(1) because beans have been removed the harmful substance in black soya bean as urase, tryptose, enzyme inhibin, haemoglutinin etc. through de-raw meat deodorizing, make soya-bean milk safer;
(2) in black soya bean soymilk, contain a large amount of anthocyanidin, black soya bean anthocyanidin is strong oxidizer, has anti-ageing, anticancer, anti-sudden change, anti-inflammatory, improving eyesight, improves the effects such as liver function, and this nutritional labeling does not run off;
(3) this black soya bean soymilk mouthfeel is soft, not stratified, does not precipitate good stability.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
A preparation method for the black soya bean soymilk of anthocyanidin content, comprises following step:
1. black soya bean is selected: select to store 3-9 month, bright in color, full seed, without the black soya bean of worm-eaten,
2. clean: by vibratory sieve-select native machine-sanding machine-proportion to go native machine to remove impurity in soybean than heavy-duty machine-magnetic force, as sand, dirt, metal, weeds, breakage and underproof soybean;
3. decortication: adopt during at 7%-10% toothed disc type peeling machine that skin of beancurd, plumule, beans is separated in soybean moisture; Remove bitter plumule, beans are heated and cured for 10 minutes at 120 ℃, beans are gone to raw meat deodorization, removed the harmful substance in black soya bean as urase, tryptose, enzyme inhibin, haemoglutinin etc., then beans are ground into the meticulous bean powder of 300 object;
4. extract anthocyanidin: with anthocyanidin refining equipment, the anthocyanidin in Testa sojae atricolor is extracted;
5. paste producing, mashing off: press pure water and bean powder by the part by weight of 10:1, bean powder and anthocyanidin stir in modulation cylinder by the part by weight of 1000:1, enter pressure cooker mashing off, 120 ℃ of temperature, boil 10 minutes, then enter vacuum degassing machine degassed, remove the stench taste of beans;
6. homogeneous: black soya bean soymilk is introduced into colloid mill defibrination, and soya-bean milk temperature is successively inserted two 60 MPa homogenizer homogeneous in the time of 80 ℃ again;
7. sterilization: by the soya-bean milk after homogeneous sterilizing 5-6 second at 135 ℃;
8. pack: adopt aseptic packaging mode to pack soya-bean milk into vial or compound plastic bag.
Adopt commonsense method, black soya bean is soaked 8 hours, and then carry out according to above-mentioned paste producing, mashing off, homogeneous, sterilization, packaging step, the soya-bean milk obtaining is compared with soya-bean milk of the present invention, and its indices and parameter are as follows:
| Index parameter | The present invention | Commonsense method |
| Anthocyanidin content % | 0.1-1 is controlled | 0.03 |
| Urase % | 0.01 | 0.02 |
| Trypsase inhibin % | 0.1 | 0.4 |
| Haemoglutinin % | 0.1 | 0.3 |
Embodiment 2
A preparation method for the black soya bean soymilk of anthocyanidin content, comprises following step:
1. black soya bean is selected: select to store 3-9 month, bright in color, full seed, without the black soya bean of worm-eaten,
2. clean: by vibratory sieve-select native machine-sanding machine-proportion to go native machine to remove impurity in soybean than heavy-duty machine-magnetic force, as sand, dirt, metal, weeds, breakage and underproof soybean;
3. decortication: adopt during at 7%-10% toothed disc type peeling machine that skin of beancurd, plumule, beans is separated in soybean moisture; Remove bitter plumule, beans are heated and cured for 15 minutes at 120 ℃, beans are gone to raw meat deodorization, removed the harmful substance in black soya bean as urase, tryptose, enzyme inhibin, haemoglutinin etc., then beans are ground into the meticulous bean powder of 300 object;
4. extract anthocyanidin: with anthocyanidin refining equipment, the anthocyanidin in Testa sojae atricolor is extracted;
5. paste producing, mashing off: press pure water and bean powder by the part by weight of 10:1, bean powder and anthocyanidin stir in modulation cylinder by the part by weight of 1000:1, enter pressure cooker mashing off, 130 ℃ of temperature, boil 10 minutes, then enter vacuum degassing machine degassed, remove the stench taste of beans;
6. homogeneous: black soya bean soymilk is introduced into colloid mill defibrination, and soya-bean milk temperature is successively inserted two 60 MPa homogenizer homogeneous in the time of 80 ℃ again;
7. sterilization: by the sterilizing 5 seconds at 135 ℃ of the soya-bean milk after homogeneous;
8. pack: adopt aseptic packaging mode to pack soya-bean milk into vial or compound plastic bag.
Embodiment 3
A preparation method for the black soya bean soymilk of anthocyanidin content, comprises following step:
1. black soya bean is selected: select to store 3-9 month, bright in color, full seed, without the black soya bean of worm-eaten,
2. clean: by vibratory sieve-select native machine-sanding machine-proportion to go native machine to remove impurity in soybean than heavy-duty machine-magnetic force, as sand, dirt, metal, weeds, breakage and underproof soybean;
3. decortication: adopt 8% time toothed disc type peeling machine that skin of beancurd, plumule, beans is separated in soybean moisture; Remove bitter plumule, beans are heated and cured for 15 minutes at 120 ℃, beans are gone to raw meat deodorization, removed the harmful substance in black soya bean as urase, tryptose, enzyme inhibin, haemoglutinin etc., then beans are ground into the meticulous bean powder of 300 object;
4. extract anthocyanidin: with anthocyanidin refining equipment, the anthocyanidin in Testa sojae atricolor is extracted;
5. paste producing, mashing off: press pure water and bean powder by the part by weight of 10:1, bean powder and anthocyanidin stir in modulation cylinder by the part by weight of 1000:1, enter pressure cooker mashing off, 150 ℃ of temperature, boil 12 minutes, then enter vacuum degassing machine degassed, remove the stench taste of beans;
6. homogeneous: black soya bean soymilk is introduced into colloid mill defibrination, and soya-bean milk temperature is successively inserted two 60 MPa homogenizer homogeneous in the time of 80 ℃ again;
7. sterilization: by the sterilizing 5 seconds at 135 ℃ of the soya-bean milk after homogeneous;
8. pack: adopt aseptic packaging mode to pack soya-bean milk into vial or compound plastic bag.
Claims (1)
1. a preparation method for the black soya bean soymilk of high anthocyanidin content, comprises following step:
(1) black soya bean pre-treatment: select to store 3-9 month, bright in color, full seed, without the black soya bean of worm-eaten, remove go mouldy black soya bean or impurity; Control the moisture of black soya bean in 10% left and right, to black soya bean, decortication is processed, and by skin of beancurd, plumule, beans separation, removes bitter plumule, beans are heated at 120-150 ℃ and within 10-15 minute, cure raw meat deodorization, then beans are ground into the meticulous bean powder of 300 object;
(2) extract anthocyanidin: adopt anthocyanidin refining equipment that the anthocyanidin in Testa sojae atricolor is extracted;
(3) paste producing, mashing off: in the parts by weight ratio of pure water and bean powder, be 10:1--15:1, bean powder and anthocyanidin stir in modulation cylinder in the parts by weight ratio of 1000:1, enter pressure cooker mashing off, regulate temperature 120-140 ℃, boil 10-12 minute, then enter vacuum degassing machine degassed, remove the stench taste of beans;
(4) homogeneous: pour the black soya bean soymilk in step (3) into colloid mill defibrination, successively insert again two 60 MPa homogenizer homogeneous when soya-bean milk to 80 ℃;
(5) sterilization: by the soya-bean milk after homogeneous sterilizing 5-6 second at 135 ℃;
(6) packing: adopt aseptic packaging mode to pack soya-bean milk into vial or compound plastic bag.
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| CN103815041A (en) * | 2014-02-12 | 2014-05-28 | 合肥康龄养生科技有限公司 | Black soybean milk rich in anthocyanin and preparation method thereof |
| CN107223714A (en) * | 2017-07-24 | 2017-10-03 | 上海艺杏食品有限公司 | A kind of preparation method of black soya bean soymilk and black soya bean bean curd |
| CN109042894A (en) * | 2018-10-26 | 2018-12-21 | 陕西省生物农业研究所 | Black/coffee waxy corn black soya bean soymilk drinks of one kind and preparation method thereof |
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| CN101658270A (en) * | 2008-08-25 | 2010-03-03 | 苏州城市磨房食品有限公司 | Food raw material for preparing soybean milk or soybean serum and method for processing same |
| CN101473916A (en) * | 2009-02-06 | 2009-07-08 | 杨贵成 | Complete-bean nutrient soya-bean milk |
| CN102106398A (en) * | 2009-12-25 | 2011-06-29 | 张正国 | Preparation method of black soybean milk |
| KR20110139794A (en) * | 2010-06-24 | 2011-12-30 | 이진우 | A method processing anthocyanin sanitary black soy bean an enzyme resolution delicius soy sauce using black soy bean activated flours of an enzyme resolution |
| CN102524410B (en) * | 2010-12-23 | 2014-02-12 | 北京市食品研究所 | Preparation method of soybean milk |
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