CN103461506A - Xylo-oligosaccharide red jujube soybean milk powder and preparation method thereof - Google Patents
Xylo-oligosaccharide red jujube soybean milk powder and preparation method thereof Download PDFInfo
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Abstract
The invention relates to xylo-oligosaccharide red jujube soybean milk powder and a preparation method thereof. By taking 55 to 70 parts of soybean, 15 to 30 parts of maltose, 0.5 to 10 parts of xylo-oligosaccharide and 2 to 10 parts of red jujube concentrated juice with 50 to 70 weight percent of solid matter as raw materials, the preparation method comprises the steps of adding water to the soybean, and performing grinding to form milk; adding the red jujube concentrated juice, the maltose and the xylo-oligosaccharide, and performing proportional mixing to be uniform; performing instant sterilization at high temperature, performing concentration by adopting a triple-action concentration method, performing sterilization, performing spray drying to obtain particles, and performing detection to obtain a finished product. The xylo-oligosaccharide red jujube soybean milk powder has a bifidus factor function of the xylo-oligosaccharide on promotion of probiotics multiplication and has a human immunity improving effect of red jujube; vitamin by needed a human body can be supplemented, so that the xylo-oligosaccharide red jujube soybean milk powder has effects of prolonging life, improving intelligence, moistening lung, eliminating dryness, replenishing Qi and enriching blood; the effects of the existing vitamin soybean milk can be achieved without a vitamin additive.
Description
Technical field
The present invention relates to a kind of soybean milk powder and preparation thereof, be specifically related to a kind of xylo-oligosaccharide red date preparation method of soymilk with poison expelling and beautifying beauty treatment, belong to food technology field.
Background technology
Soya-bean milk is China people's conventional food, and because it contains abundant nutriment, price is relatively cheap again, thereby is deeply liked.Confirm after deliberation, often edible soya-bean milk has good prevention effect to hypertension, coronary heart disease, diabetes etc.Contain a large amount of soybean proteins in soya-bean milk, soybean protein is amino acid variety matching equilibrium unique in vegetable protein, and the content good protein that can compare favourably with animal protein, wherein contains 9 kinds of amino acid that human body is necessary.Therefore, soya-bean milk is called as " star on dining table ", " vegetalitas milk ".
Red date itself has the vitamin of high-load, is described as " natural complex ball ", is good invigorant, has beneficial heart moistening lung, closes the spleen stomach invigorating, the function of nourishing generate fluid, blood-enriching face-nourishing.
Xylo-oligosaccharide claims again wood oligose, is current quite concerned functional oligose in the world.Xylo-oligosaccharide is difficult to digestion in human body, in enteron aisle, survival rate is high, it is a kind of selective high Bifidobacterium increment factor, can improve intestine microenvironment, strengthen immunity of organisms, can be used for diabetes, the edible for patients such as obesity and hypertension, be conducive to oral health, do not cause the advantages such as carious tooth, be considered to one of the most promising functional oligose.
According to the modern medicine study achievement, the human body digestion and absorption function mainly occurs in stomach and enteron aisle two parts, this two parts generation pathology or dysfunction phenomenon, will be serious affect human body digesting and assimilating for nutrition, then cause other organ of human body because many-sided dysfunction occurs nutritional deficiency, cause the even generation of the various diseases such as canceration of depauperation, hypoimmunity, organ lesion, organ damage.So the general level of the health of human body alimentary canal is the basis of health.
At present, on market, existing soybean milk powder is of a great variety, basically adopts composite the forming such as soybean vitaminize, nutrition fortifier, essence, is unfavorable in the long run/term human body health, has potential safety hazard; And on present market, in existing product, nutritional labeling only limits to the nutritional labeling of soybean, and its function is also more dull.
Summary of the invention
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of xylo-oligosaccharide red date soybean milk powder and preparation method thereof is provided, there are characteristics nutritious, the taste sweet-smelling.
The technical scheme that the present invention takes is:
A kind of xylo-oligosaccharide red date soybean milk powder, made by the primary raw material of following weight part ratio: soybean (non-transgenic) 55-70 part, maltose 15-30 part, xylo-oligosaccharide 0.5-10 part, red date inspissated juice (solid content 50wt%-70wt%) 2-10 part.
The preparation method of described xylo-oligosaccharide red date soybean milk powder, first prepare the red date inspissated juice, and then the soybean defibrination adds soya-bean milk red date inspissated juice, maltose, xylo-oligosaccharide to mix in proportion, ultra high temperature short time sterilization, and then concentrated, spray-drying is made.
The preparation method of described xylo-oligosaccharide red date soybean milk powder specifically comprises that step is as follows:
(1) preparation of red date inspissated juice: the qualified red date of machine choosing, clear water rinses, drain away the water, enter cooker, add in right amount and purify waste water, to soak red date fully, be as the criterion, 90-110 ℃ of boiling 20-30min, be cooled to 40-60 ℃ of making beating, enters hold-up tank lixiviate 20-40min, plate-frame filtering, enter evaporator by filtrate and be concentrated into solid content 50%-70%;
(2) soybean defibrination: by soybean peeling, the soybean of peeling adds water, makes water temperature remain on 85-90 ℃, and pressure is controlled at 0.2-0.3Mpa, adds NaHCO
3solution makes pH remain on 6.8-7.0, and lipoxidase and M-band enzyme go out; Then by soybean through disintegrating machine and atomizer mill, reach the effect of defibrination, defibrination, through strainer filtering, is collected to soya-bean milk liquid, soymilk concentration is 10 ± 2%, the enzyme 5-15min that then goes out under 85-90 ℃, remain on-0.3-0.5Mpa of vacuum pressure;
(3) soya-bean milk is added red date inspissated juice, maltose, xylo-oligosaccharide mix in proportion;
(4) ultra high temperature short time sterilization;
(5) mixed liquor is adopted the triple effect method for concentration concentrated, make the gross mass mark of soya-bean milk mixture at 38%-42%, sterilizing, be spray dried to particle, detects finished product.
In above-mentioned preparation method, the described decortication of step (2) requires temperature of outgoing air at 50-60 ℃, and adjusts steam pressure according to the oven dry degree of raw material, makes peeling rate reach 95%-98%.
The described ultra high temperature short time sterilization of step (4) is controlled temperature at 130 ℃-140 ℃, and go out enzyme and sterilization time are controlled in 10S.
It is 0.37-0.42Mpa that the described triple effect of step (5) is concentrated in vacuum pressure, and triple effect, under the negative pressure duty, is regulated cooling water temperature, remains on 40-45 ℃.Described sterilizing is at 92-96 ℃ of lower sterilizing 3-5min.Described spray drying control system pump pressure is at 8-12Mpa, EAT 160-190 ℃, leaving air temp 80-98 ℃, in tower temperature at 95-105 ℃, material flow 2-4kg/h.
The invention has the beneficial effects as follows:
Take xylo-oligosaccharide and red date as functional major ingredient, improve the soya-bean milk local flavor simultaneously, make product both there is the bifidobacterium factor functional that xylo-oligosaccharide promotes proliferation of probiotics, there is again the effect that red date improves body immunity.Adopt Chinese traditional dietotherapy knowledge and modern life science achievement in research, add jujube extract, there is the flavour of jujube juice, sweet good to eat, free from extraneous odour, improve product special flavour and mouthfeel, when improving intestine microenvironment, strengthen immunity of organisms, be suitable for diabetes, the edible for patients such as obesity and hypertension, be conducive to oral health, do not cause carious tooth.Can supplement the vitamin of needed by human body, make product there is long-lived intelligence development, moistening lung except effect dry, blood-enrich, not need vitamin(e) supplement can reach existing vitamin soya-bean milk effect.
The present invention adopts the fully de-slag technique of non-transgenic soybean, makes the soya-bean milk sweet-smelling smooth; High-temperature short-time sterilization, except the microbiological indicator safety that guarantees product, can also be eliminated the residual enzyme system of possibility in product, and remove product fishy smell, makes product quality more stable.The distinctive enzymatic process that goes out makes to go out fully except the enzyme of soybean system own, and concentrated rear high-temperature sterilization has further guaranteed the microbiological indicator safety of product.Therefore, the present invention has two enzymes that go out, two sterilizing and fully de-slag, de-raw meat characteristics on technique.
The specific embodiment
Below by the embodiment of the different proportional quantities of raw material, the present invention is further described:
Embodiment 1
Raw material component and percentage by weight are: soybean (non-transgenic) 65%, maltose 25%, xylo-oligosaccharide 5%, red date inspissated juice (solid content 65%) 5%.
Its preparation method processing step is as follows:
Select materials: select fresh red date and soybean, give in time the machine screening simultaneously.Prevent from drenching with rain and tanning by the sun, be placed in time the ventilating cool place and deposit in short-term, can't pile up.From plucking the machine choosing, should be controlled in 3 days;
1, the preparation of red date inspissated juice: the qualified red date of machine choosing, clear water rinses, drain away the water, enter cooker, add in right amount and purify waste water, to soak red date fully, be as the criterion, 90 ℃ of boiling 20min, be cooled to about 40 ℃ making beating, enters hold-up tank lixiviate 20min, plate-frame filtering, enter evaporator by filtrate and be concentrated into solid content 65%;
2, soybean defibrination:
(1) decortication of soybean: in the decortication process, require temperature of outgoing air at 50 ℃, and adjust steam pressure according to the oven dry degree of raw material, make peeling rate reach 95%;
(2) inactivation and fragmentation: open the steam initial approach to become a Buddhist believer, the discharge condensed water, make water temperature remain on 85 ℃, and pressure is controlled at 0.2Mpa, by NaHCO
3dissolve and add with 40 ℃ of warm water, pH remains on 6.8.In normal course of operation, make the soya-bean milk solid concentration remain on 10%.This technique is mainly go out lipoxidase and M-band enzyme;
(3) defibrination of soybean: soybean, through disintegrating machine and atomizer mill, is reached to the effect of defibrination;
(4) filtration of soybean with separate: through strainer filtering, make soya-bean milk flow directly into slurry bucket mixed liquor, bean dregs are deposited on filter screen, have reached the soya-bean milk freshness higher, and mouthfeel is finer and smoother;
(5) heat the enzyme that goes out: enzyme 15min that soya-bean milk is gone out under 85 ℃, remain on-0.3Mpa of vacuum pressure;
3, batching: make soymilk concentration in 10% left and right, add red date inspissated juice, malt syrup, xylo-oligosaccharide syrup according to concentration by formula, and open stirring, make it to mix.The electronic scale metering, Aggregate Feeding Error is determined below 1%, is controlled in 0.5%;
4, ultra high temperature short time sterilization
The soya-bean milk mixture prepared is pumped into to temperature 130-140 ℃ high temp. bacteria killing device, and coutroi velocity makes whole sterilization process at 2-4S.
5, concentrated finished product:
(1) triple effect is concentrated: adopting the triple effect method for concentration, is 0.37Mpa at vacuum pressure, and triple effect, under the negative pressure duty, is regulated cooling water temperature, remains on 40 ℃;
(2) concentrated sterilizing: by soya-bean milk, at 92 ℃ of lower sterilizing 5min, concentrated soymilk concentration is 38%;
(3) spray-drying: control pump is pressed in 8Mpa, 160 ℃ of EATs, and 80 ℃ of leaving air temps, in tower, temperature is at 95 ℃, and material flow 2kg/h guarantees uniform particles in this operation, and moisture is suitable;
(4) finished product detection: after dry, finished product carries out sampling Detection, detects after qualified and can carry out the powder packing, enters library storage;
(5) store: the warehouse for finished product of the starch finished product being put into to air drying is stored.
Embodiment 2
Raw material component and percentage by weight are: soybean (non-transgenic) 60%, maltose 30%, xylo-oligosaccharide 4%, red date inspissated juice (solid content 65%) 6%.
Its preparation method processing step is as follows:
Select materials: select fresh red date and soybean, give in time the machine screening simultaneously.Prevent from drenching with rain and tanning by the sun, be placed in time the ventilating cool place and deposit in short-term, can't pile up.From plucking the machine choosing, should be controlled in 5 days;
1, the preparation of red date inspissated juice: the qualified red date of machine choosing, clear water rinses, drain away the water, enter cooker, add in right amount and purify waste water, to soak red date fully, be as the criterion, 100 ℃ of boiling 25min, be cooled to about 50 ℃ making beating, enters hold-up tank lixiviate 30min, plate-frame filtering, enter evaporator by filtrate and be concentrated into solid content 65%;
2, soybean defibrination:
(1) decortication of soybean: in the decortication process, require temperature of outgoing air at 55 ℃, and adjust steam pressure according to the oven dry degree of raw material, make peeling rate reach 97%;
(2) inactivation and fragmentation: open the steam initial approach to become a Buddhist believer, the discharge condensed water, make water temperature remain on 90 ℃, and pressure is controlled at 0.3Mpa, by NaHCO
3dissolve and add with 40 ℃ of warm water, pH remains on 7.0.In normal course of operation, make the soya-bean milk solid concentration remain on 10%.This technique is mainly go out lipoxidase and M-band enzyme;
(3) defibrination of soybean: soybean, through disintegrating machine and atomizer mill, is reached to the effect of defibrination;
(4) filtration of soybean with separate: through strainer filtering, make soya-bean milk flow directly into slurry bucket mixed liquor, bean dregs are deposited on filter screen, have reached the soya-bean milk freshness higher, and mouthfeel is finer and smoother;
(5) heat the enzyme that goes out: enzyme 15min that soya-bean milk is gone out under 90 ℃, vacuum pressure remains on 0.5Mpa;
3, batching: make soymilk concentration in 10% left and right, add red date inspissated juice, malt syrup, xylo-oligosaccharide syrup according to concentration by formula, and open stirring, make it to mix.The electronic scale metering, Aggregate Feeding Error is determined below 1%, is controlled in 0.5%;
4, ultra high temperature short time sterilization
The soya-bean milk mixture prepared is pumped into to temperature 130-140 ℃ high temp. bacteria killing device, and coutroi velocity makes whole sterilization process at 5-7S.
5, concentrated finished product:
(1) triple effect is concentrated: adopting the triple effect method for concentration, is 0.42Mpa at vacuum pressure, and triple effect, under the negative pressure duty, is regulated cooling water temperature, remains on 45 ℃;
(2) concentrated sterilizing: by soya-bean milk, at 96 ℃ of lower sterilizing 3min, concentrated soymilk concentration is 42%;
(3) spray-drying: control pump is pressed in 12Mpa, 190 ℃ of EATs, and 98 ℃ of leaving air temps, in tower, temperature is at 105 ℃, and material flow 4kg/h guarantees uniform particles in this operation, and moisture is suitable;
(4) finished product detection: after dry, finished product carries out sampling Detection, detects after qualified and can carry out the powder packing, enters library storage;
(5) store: the warehouse for finished product of the starch finished product being put into to air drying is stored.
Embodiment 3
Raw material component and percentage by weight are: soybean (non-transgenic) 70%, maltose 20%, xylo-oligosaccharide 7%, red date inspissated juice (solid content 65%) 3%.Its preparation method processing step is as follows:
Select materials: select fresh red date and soybean, give in time the machine screening simultaneously.Prevent from drenching with rain and tanning by the sun, be placed in time the ventilating cool place and deposit in short-term, can't pile up.From plucking the machine choosing, should be controlled in 6 days;
1, the preparation of red date inspissated juice: the qualified red date of machine choosing, clear water rinses, drain away the water, enter cooker, add in right amount and purify waste water, to soak red date fully, be as the criterion, 110 ℃ of boiling 30min, be cooled to about 60 ℃ making beating, enters hold-up tank lixiviate 40min, plate-frame filtering, enter evaporator by filtrate and be concentrated into solid content 65%;
2, soybean defibrination:
(1) decortication of soybean: in the decortication process, require temperature of outgoing air at 60 ℃, and adjust steam pressure according to the oven dry degree of raw material, make peeling rate reach 98%;
(2) inactivation and fragmentation: open the steam initial approach to become a Buddhist believer, the discharge condensed water, make water temperature remain on 90 ℃, and pressure is controlled at 0.3Mpa, by NaHCO
3dissolve and add with 40 ℃ of warm water, pH remains on 7.0.In normal course of operation, make the soya-bean milk solid concentration remain on 10%.This technique is mainly go out lipoxidase and M-band enzyme;
(3) defibrination of soybean: soybean, through disintegrating machine and atomizer mill, is reached to the effect of defibrination;
(4) filtration of soybean with separate: through strainer filtering, make soya-bean milk flow directly into slurry bucket mixed liquor, bean dregs are deposited on filter screen, have reached the soya-bean milk freshness higher, and mouthfeel is finer and smoother;
(5) heat the enzyme that goes out: enzyme 5min that soya-bean milk is gone out under 87 ℃, vacuum pressure remains on 0.3Mpa;
3, batching: make soymilk concentration in 10% left and right, add red date inspissated juice, malt syrup, xylo-oligosaccharide syrup according to concentration by formula, and open stirring, make it to mix.The electronic scale metering, Aggregate Feeding Error is determined below 1%, is controlled in 0.5%;
4, ultra high temperature short time sterilization
The soya-bean milk mixture prepared is pumped into to temperature 130-140 ℃ high temp. bacteria killing device, and coutroi velocity makes whole sterilization process at 3-5S.
5, concentrated finished product:
(1) triple effect is concentrated: adopting the triple effect method for concentration, is 0.40Mpa at vacuum pressure, and triple effect, under the negative pressure duty, is regulated cooling water temperature, remains on 45 ℃;
(2) concentrated sterilizing: by soya-bean milk, at 96 ℃ of lower sterilizing 3min, concentrated soymilk concentration is 42%;
(3) spray-drying: control pump is pressed in 12Mpa, 190 ℃ of EATs, and 98 ℃ of leaving air temps, in tower, temperature is at 105 ℃, and material flow 4kg/h guarantees uniform particles in this operation, and moisture is suitable;
(4) finished product detection: after dry, finished product carries out sampling Detection, detects after qualified and can carry out the powder packing, enters library storage;
(5) store: the warehouse for finished product of the starch finished product being put into to air drying is stored.
Claims (8)
1. an xylo-oligosaccharide red date soybean milk powder, made by the primary raw material of following weight part ratio: red date inspissated juice 2-10 part of soybean 55-70 part, maltose 15-30 part, xylo-oligosaccharide 0.5-10 part, solid content 50wt%-70wt%.
2. the preparation method of xylo-oligosaccharide red date soybean milk powder claimed in claim 1, is characterized in that, first prepares the red date inspissated juice, the soybean defibrination, then add soya-bean milk red date inspissated juice, maltose, xylo-oligosaccharide to mix in proportion, ultra high temperature short time sterilization, then concentrated, spray-drying is made.
3. the preparation method of xylo-oligosaccharide red date soybean milk powder according to claim 2, is characterized in that, comprises that step is as follows:
(1) preparation of red date inspissated juice: the qualified red date of machine choosing, clear water rinses, drain away the water, enter cooker, add in right amount and purify waste water, to soak red date fully, be as the criterion, 90-110 ℃ of boiling 20-30min, be cooled to 40-60 ℃ of making beating, enters hold-up tank lixiviate 20-40min, plate-frame filtering, enter evaporator by filtrate and be concentrated into solid content 50%-70%;
(2) soybean defibrination: by soybean peeling, the soybean of peeling adds water, makes water temperature remain on 85-90 ℃, and pressure is controlled at 0.2-0.3Mpa, adds NaHCO
3solution makes pH remain on 6.8-7.0, and lipoxidase and M-band enzyme go out; Then by soybean through disintegrating machine and atomizer mill, reach the effect of defibrination, defibrination, through strainer filtering, is collected to soya-bean milk liquid, soymilk concentration is 10 ± 2%, the enzyme 5-15min that then goes out under 85-90 ℃, remain on-0.3-0.5Mpa of vacuum pressure;
(3) slurry soybean ground to form, add red date inspissated juice, maltose, xylo-oligosaccharide to mix in proportion;
(4) ultra high temperature short time sterilization;
(5) mixed liquor is adopted the triple effect method for concentration concentrated, make soya-bean milk mixture gross mass mark at 38%-42%, sterilizing, be spray dried to particle, detects finished product.
4. the preparation method of xylo-oligosaccharide red date soybean milk powder according to claim 3, is characterized in that, the described decortication of step (2) requires temperature of outgoing air at 50-60 ℃, and adjust steam pressure according to the oven dry degree of raw material, makes peeling rate reach 95%-98%.
5. the preparation method of xylo-oligosaccharide red date soybean milk powder according to claim 3, is characterized in that, the described ultra high temperature short time sterilization of step (4) requires to control temperature 130-140 ℃, sterilization time 2-10S.
6. the preparation method of xylo-oligosaccharide red date soybean milk powder according to claim 3, is characterized in that, it is 0.37-0.42Mpa that the described triple effect of step (5) is concentrated in vacuum pressure, and triple effect, under the negative pressure duty, is regulated cooling water temperature, remains on 40-45 ℃.
7. the preparation method of xylo-oligosaccharide red date soybean milk powder according to claim 3, is characterized in that, described sterilizing is at 92-96 ℃ of lower sterilizing 3-5min.
8. the preparation method of xylo-oligosaccharide red date soybean milk powder according to claim 3, is characterized in that, described spray drying control system pump pressure is at 8-12Mpa, EAT 160-190 ℃, leaving air temp 80-98 ℃, in tower temperature at 95-105 ℃, material flow 2-4kg/h.
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| CN103907691A (en) * | 2014-04-08 | 2014-07-09 | 王�琦 | Pollution-free high-utilization production technology of soybean powder |
| CN104783174A (en) * | 2015-05-20 | 2015-07-22 | 唐海明 | Preparation method of pure natural nutritional, immune and health solid beverage |
| CN105815710A (en) * | 2016-04-18 | 2016-08-03 | 惠民县新东方现代农业有限责任公司 | Preparation process of natural green Sedum aizoon-Sedum uizoon hybrid powder |
| CN107865105A (en) * | 2017-11-13 | 2018-04-03 | 广西博白县春福林家庭农场 | A kind of processing technology of the instant soybean milk powder with antihypertensive health care function |
| CN107960477A (en) * | 2017-11-13 | 2018-04-27 | 广西博白县春福林家庭农场 | A kind of processing technology of the instant soybean milk powder with heat-clearing toxin-expelling functions |
| CN107969502A (en) * | 2017-11-24 | 2018-05-01 | 恭城福茂生油茶文化产业发展有限公司 | A kind of preparation method for soybean milk powder of refreshing oneself |
| CN108260674A (en) * | 2017-01-04 | 2018-07-10 | 永和食品（中国）股份有限公司 | A kind of low-sugar soya-bean milk powder and preparation method thereof |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907691A (en) * | 2014-04-08 | 2014-07-09 | 王�琦 | Pollution-free high-utilization production technology of soybean powder |
| CN104783174A (en) * | 2015-05-20 | 2015-07-22 | 唐海明 | Preparation method of pure natural nutritional, immune and health solid beverage |
| CN105815710A (en) * | 2016-04-18 | 2016-08-03 | 惠民县新东方现代农业有限责任公司 | Preparation process of natural green Sedum aizoon-Sedum uizoon hybrid powder |
| CN108260674A (en) * | 2017-01-04 | 2018-07-10 | 永和食品（中国）股份有限公司 | A kind of low-sugar soya-bean milk powder and preparation method thereof |
| CN107865105A (en) * | 2017-11-13 | 2018-04-03 | 广西博白县春福林家庭农场 | A kind of processing technology of the instant soybean milk powder with antihypertensive health care function |
| CN107960477A (en) * | 2017-11-13 | 2018-04-27 | 广西博白县春福林家庭农场 | A kind of processing technology of the instant soybean milk powder with heat-clearing toxin-expelling functions |
| CN107969502A (en) * | 2017-11-24 | 2018-05-01 | 恭城福茂生油茶文化产业发展有限公司 | A kind of preparation method for soybean milk powder of refreshing oneself |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
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Application publication date: 20131225 |