CN103583699A - Preparation method of high-nutrition instant soybean milk powder - Google Patents
Preparation method of high-nutrition instant soybean milk powder Download PDFInfo
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- CN103583699A CN103583699A CN201310592727.9A CN201310592727A CN103583699A CN 103583699 A CN103583699 A CN 103583699A CN 201310592727 A CN201310592727 A CN 201310592727A CN 103583699 A CN103583699 A CN 103583699A
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Abstract
The invention discloses a preparation method of high-nutrition instant soybean milk powder, and belongs to the processing technology of soybean products. The method comprises the following steps: (1) fresh soybeans are dipped for sprouting; the sprouted soybeans are blanched by boiled water, are added with weak base water by a certain ratio for grinding into thick liquid, and are added with a proper amount of reducing agent; a thick liquid-residues mixture is obtained after the thick liquid is grinded, and is implemented with ultrasonic treatment; the thick liquid is separated from the residues after the ultrasonic treatment to obtain crude soybean milk; (2) the crude soybean milk is temporarily heated with superhigh temperature, and is added with emulsifying agent for evenly mixing; the mixed soybean milk is homogenized for concentrating in vacuum, spraying and drying to obtain the instant soybean milk powder. Technique equipment needed by the method is simple, and is safely operated; and the method applies the soybean sprouting technology and the ultrasonic treatment technology, and uses the synergistic effect of adding granulesten for emulsifying, so that the prepared soybean milk powder has the advantages of high nutritional value, good digestibility and prominently improved instant property compared with the traditional technique.
Description
Technical field
The invention belongs to bean product processing technique field, relate generally to a kind of preparation method of high nourishment quick-dissolve soya-bean milk powder.
Background technology
In soybean, exist some ANFs such as lipoxidase, phytic acid, urase and trypsin inhibitor, the utilization of the nutriment in soybean cause nutriment higher in soybean in human body, not digest and to absorb fully, so can be subject to certain impact.Soybean has generated the vitamin C not having in former trunk soybean kernel in germination process, has reduced some as the activity of the ANFs such as lipoxidase and trypsin inhibitor, has improved the nutritive value of soybean.There are some researches show in during soybean germination, there is the fracture of peptide bond in soybean betaglobulin and glycinin, protein degradation becomes polypeptide, and compound sugar can change into sucrose as raffinose and stachyose and grease, not only improved nutrition and digestibility, and the instant capacity of the soya-bean milk powder of making has been significantly improved to effect.
The method of improving instant capacity of soymilk powder has multiple, be mainly add carbohydrate, dextrin improves its instant capacity, but has limited consumer groups; Add the emulsifying agents such as soybean lecithin, as spraying lecithin improves the dispersity of soya-bean milk powder in water, really do not dissolve; In addition, add in addition protease soya-bean milk albumen is carried out to enzymolysis raising dissolubility, but enzymolysis can cause bad impact to the local flavor of soya-bean milk powder.Aspect the extraction of ultrasonic processing material in food industry system, be widely used, ultrasonic generation cavitation effect, can effectively improve the dissolution rate of protein and solid content, reduces residual in bean dregs of soybean protein, obviously improves its hydrophily and dissolubility.These methods all can improve the instant capacity of soya-bean milk powder, but have shortcoming separately.
The inventive method is applied to soybean germination technology and ultrasonic treatment technology in the preparation of soya-bean milk powder, be equipped with the synergy of adding soybean lecithin emulsification, both reached and improved nutrition and digestibility, also can improve the instant capacity of soya-bean milk powder, for actual production and the commercial application of high nourishment quick-dissolve soya-bean milk powder creates favorable conditions.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, and a kind of preparation method of high nourishment quick-dissolve soya-bean milk powder is provided, and reaches the object that improves the nutrition of soya-bean milk powder, improves instant capacity of soymilk powder.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A preparation method for high nourishment quick-dissolve soya-bean milk powder, the method comprises the following steps: the NaHCO that (1) is 0.5% by fresh soybean by concentration
3aqueous solution soaking 10h left and right, then carry out germination treatment, described germination temperature is 23-27 ℃, germinating time is 72-96h, boiling water blanching 5min for soybean after germination, at 90 ℃, in beans water, than the ratio of 1:7, add the weak base water that pH is 6.5-7.0 and carry out defibrination, and add wherein reducing agent cysteine, described cysteine addition is 0.1% of beans water gross mass, after defibrination, obtain screenings mixture, screenings mixture is carried out to ultrasonic processing, described ultrasonic power is 400-600W, ultrasonic temperature is 40-60 ℃, ultrasonic time is 20-60min, after ultrasonic processing, carry out screenings separation and obtain raw soya-bean milk, (2) raw soya-bean milk is carried out at 135 ℃ to superhigh temperature transient heat and process 30s, then in the soya-bean milk after heat treated, add emulsifying agent soybean lecithin and carry out blending and mixing, described soybean lecithin addition is the 1-3% of soya-bean milk quality, deployed soya-bean milk is carried out under pressure 20MPa to homogeneous, after homogeneous, carry out Vacuum Concentration to soya-bean milk solid content and reach 15% left and right, then spraying is drying to obtain instant mung bean milk powder.
Described germination treatment preferred parameter is: 25 ℃ of germination temperatures, germinating time 84h.
Described ultrasonic processing preferred parameter is: ultrasonic power 500W, ultrasonic temperature 50 C, ultrasonic time 40min.
Described preferred soybean lecithin addition is 2% of soya-bean milk quality.
This method is first processed soybean germination, has improved nutrition and the digestibility of soybean, makes Partial Protein be degraded into polypeptide; In conjunction with the cavitation effect of ultrasonic processing, make protein and solid content stripping, improve hydrophily and the dissolubility of soya-bean milk powder; Be equipped with the synergy of adding soybean phospholipids emulsifying agent, further improve the instant capacity of soya-bean milk powder.The method has that required process equipment is simple, the feature of handling safety, compares with traditional handicraft, and the soya-bean milk powder making is of high nutritive value, and digestibility is good, and the instant capacity of soya-bean milk powder has obtained remarkable improvement.
Accompanying drawing explanation
Accompanying drawing overall process route figure of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, the specific embodiment of the invention is described in detail,
A preparation method for high nourishment quick-dissolve soya-bean milk powder, the method comprises the following steps: the NaHCO that (1) is 0.5% by fresh soybean by concentration
3aqueous solution soaking 10h left and right, then carry out germination treatment, described germination temperature is 23-27 ℃, germinating time is 72-96h, boiling water blanching 5min for soybean after germination, at 90 ℃, in beans water, than the ratio of 1:7, add the weak base water that pH is 6.5-7.0 and carry out defibrination, and add wherein reducing agent cysteine, described cysteine addition is 0.1% of beans water gross mass, after defibrination, obtain screenings mixture, screenings mixture is carried out to ultrasonic processing, described ultrasonic power is 400-600W, ultrasonic temperature is 40-60 ℃, ultrasonic time is 20-60min, after ultrasonic processing, carry out screenings separation and obtain raw soya-bean milk, (2) raw soya-bean milk is carried out at 135 ℃ to superhigh temperature transient heat and process 30s, then in the soya-bean milk after heat treated, add emulsifying agent soybean lecithin and carry out blending and mixing, described soybean lecithin addition is the 1-3% of soya-bean milk quality, deployed soya-bean milk is carried out under pressure 20MPa to homogeneous, after homogeneous, carry out Vacuum Concentration to soya-bean milk solid content and reach 15% left and right, then spraying is drying to obtain instant mung bean milk powder.
Described germination treatment preferred parameter is: 25 ℃ of germination temperatures, germinating time 84h.
Described ultrasonic processing preferred parameter is: ultrasonic power 500W, ultrasonic temperature 50 C, ultrasonic time 40min.
Described preferred soybean lecithin addition is 2% of soya-bean milk quality.
Embodiment 1:
By the NaHCO that is 0.5% by concentration after fresh soybean cleaning
3aqueous solution soaking 10h left and right, 84h germinates at 25 ℃, boiling water blanching 5min for soybean after germination, at 90 ℃, in beans water, than the ratio of 1:7, add the weak base water that pH is 6.5-7.0 and carry out defibrination, and add wherein 0.1% cysteine, after defibrination, obtain screenings mixture, at ultrasonic power, be 500W, ultrasonic temperature is, at 50 ℃, screenings mixture is carried out to ultrasonic processing 40min, then screenings separation obtains raw soya-bean milk, raw soya-bean milk is carried out at 135 ℃ to superhigh temperature transient heat and process 30s, then in the soya-bean milk after heat treated, add 2% soybean lecithin and carry out blending and mixing, deployed soya-bean milk is carried out under pressure 20MPa to homogeneous, after homogeneous, carry out Vacuum Concentration to soya-bean milk solid content and reach 15% left and right, then spraying is drying to obtain instant mung bean milk powder.This soya-bean milk powder nitrogen soluble index (NSI) value is 84.76%, and solvable boiling water or the warm water of being dissolved in fast does not generate precipitation and supernatant.
Embodiment 2:
By the NaHCO that is 0.5% by concentration after fresh soybean cleaning
3aqueous solution soaking 10h left and right, 84h germinates at 23 ℃, boiling water blanching 5min for soybean after germination, at 90 ℃, in beans water, than the ratio of 1:7, add the weak base water that pH is 6.5-7.0 and carry out defibrination, and add wherein 0.1% cysteine, after defibrination, obtain screenings mixture, at ultrasonic power, be 450W, ultrasonic temperature is, at 40 ℃, screenings mixture is carried out to ultrasonic processing 50min, then screenings separation obtains raw soya-bean milk, raw soya-bean milk is carried out at 135 ℃ to superhigh temperature transient heat and process 30s, then in the soya-bean milk after heat treated, add 1.5% soybean lecithin and carry out blending and mixing, deployed soya-bean milk is carried out under pressure 20MPa to homogeneous, after homogeneous, carry out Vacuum Concentration to soya-bean milk solid content and reach 15% left and right, then spraying is drying to obtain instant mung bean milk powder.This soya-bean milk powder nitrogen soluble index (NSI) value is 82.35%, and solvable boiling water or the warm water of being dissolved in fast does not generate precipitation and supernatant.
Embodiment 3:
By the NaHCO that is 0.5% by concentration after fresh soybean cleaning
3aqueous solution soaking 10h left and right, 96h germinates at 25 ℃, boiling water blanching 5min for soybean after germination, at 90 ℃, in beans water, than the ratio of 1:7, add the weak base water that pH is 6.5-7.0 and carry out defibrination, and add wherein 0.1% cysteine, after defibrination, obtain screenings mixture, at ultrasonic power, be 550W, ultrasonic temperature is, at 60 ℃, screenings mixture is carried out to ultrasonic processing 40min, then screenings separation obtains raw soya-bean milk, raw soya-bean milk is carried out at 135 ℃ to superhigh temperature transient heat and process 30s, then in the soya-bean milk after heat treated, add 1% soybean lecithin and carry out blending and mixing, deployed soya-bean milk is carried out under pressure 20MPa to homogeneous, after homogeneous, carry out Vacuum Concentration to soya-bean milk solid content and reach 15% left and right, then spraying is drying to obtain instant mung bean milk powder.This soya-bean milk powder nitrogen soluble index (NSI) value is 88.61%, and solvable boiling water or the warm water of being dissolved in fast does not generate precipitation and supernatant.
Claims (4)
1. a preparation method for high nourishment quick-dissolve soya-bean milk powder, is characterized in that the method comprises the following steps: the NaHCO that (1) is 0.5% by fresh soybean by concentration
3aqueous solution soaking 10h left and right, then carry out germination treatment, described germination temperature is 23-27 ℃, germinating time is 72-96h, boiling water blanching 5min for soybean after germination, at 90 ℃, in beans water, than the ratio of 1:7, add the weak base water that pH is 6.5-7.0 and carry out defibrination, and add wherein reducing agent cysteine, described cysteine addition is 0.1% of beans water gross mass, after defibrination, obtain screenings mixture, screenings mixture is carried out to ultrasonic processing, described ultrasonic power is 400-600W, ultrasonic temperature is 40-60 ℃, ultrasonic time is 20-60min, after ultrasonic processing, carry out screenings separation and obtain raw soya-bean milk, (2) raw soya-bean milk is carried out at 135 ℃ to superhigh temperature transient heat and process 30s, then in the soya-bean milk after heat treated, add emulsifying agent soybean lecithin and carry out blending and mixing, described soybean lecithin addition is the 1-3% of soya-bean milk quality, deployed soya-bean milk is carried out under pressure 20MPa to homogeneous, after homogeneous, carry out Vacuum Concentration to soya-bean milk solid content and reach 15% left and right, then spraying is drying to obtain instant mung bean milk powder.
2. the preparation method of a kind of high nourishment quick-dissolve soya-bean milk powder according to claim 1, is characterized in that described germination treatment preferred parameter is: 25 ℃ of germination temperatures, germinating time 84h.
3. the preparation method of a kind of high nourishment quick-dissolve soya-bean milk powder according to claim 1, is characterized in that described ultrasonic processing preferred parameter is: ultrasonic power 500W, ultrasonic temperature 50 C, ultrasonic time 40min.
4. the preparation method of a kind of high nourishment quick-dissolve soya-bean milk powder according to claim 1, is characterized in that described preferred soybean lecithin addition is 2% of soya-bean milk quality.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105638909A (en) * | 2015-12-28 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of low-7S globulin soybean milk powder |
| CN105724589A (en) * | 2016-03-03 | 2016-07-06 | 江南大学 | Method for preparing instant soybean milk powder |
| CN106560045A (en) * | 2016-06-29 | 2017-04-12 | 王学领 | Chenopodium quinoa willd-red date-Chinese wolfberry-soybean milk composite beverage preparation method |
| CN106562199A (en) * | 2016-07-20 | 2017-04-19 | 王学领 | Preparation method of combined quinoa nut, spirulin and lactalbumin instant powder and beverage |
| CN106900870A (en) * | 2017-01-05 | 2017-06-30 | 东北农业大学 | A kind of utilization biological enzymolysis ultra-high static pressure technology prepares the method for reconstituting type bean powder |
| CN107821616A (en) * | 2017-12-12 | 2018-03-23 | 四川农业大学 | A kind of preparation of soybean milk powder and its reconstitute method |
| CN107996727A (en) * | 2018-01-19 | 2018-05-08 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk and its preparation process rich in a variety of nutrition |
| CN108902326A (en) * | 2018-07-23 | 2018-11-30 | 东北农业大学 | A kind of novel soybean milk powder formula |
| CN109105520A (en) * | 2018-08-30 | 2019-01-01 | 东北农业大学 | A kind of deliquescent method of improvement soy milk powder |
| CN109122882A (en) * | 2018-09-26 | 2019-01-04 | 东北农业大学 | A method of reducing soy milk powder sensitization |
| CN109169938A (en) * | 2018-09-26 | 2019-01-11 | 东北农业大学 | A kind of preparation method of high protein instant mung bean milk powder |
| CN109527320A (en) * | 2018-12-20 | 2019-03-29 | 吉林大学 | A kind of production method of the compound paddy bean sprouts powder solid beverage of instant capacity |
| CN110192573A (en) * | 2019-05-13 | 2019-09-03 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of nutrition and health care soybean milk powder composite beverage and preparation method thereof |
| CN112167351A (en) * | 2020-10-10 | 2021-01-05 | 东北农业大学 | Processing method of high-quality soybean milk |
| CN112586667A (en) * | 2020-12-18 | 2021-04-02 | 湖南炎帝生物工程有限公司 | Method for detoxifying soybeans and detoxified soybeans |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105638909A (en) * | 2015-12-28 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of low-7S globulin soybean milk powder |
| CN105724589A (en) * | 2016-03-03 | 2016-07-06 | 江南大学 | Method for preparing instant soybean milk powder |
| CN106560045A (en) * | 2016-06-29 | 2017-04-12 | 王学领 | Chenopodium quinoa willd-red date-Chinese wolfberry-soybean milk composite beverage preparation method |
| CN106562199A (en) * | 2016-07-20 | 2017-04-19 | 王学领 | Preparation method of combined quinoa nut, spirulin and lactalbumin instant powder and beverage |
| CN106900870A (en) * | 2017-01-05 | 2017-06-30 | 东北农业大学 | A kind of utilization biological enzymolysis ultra-high static pressure technology prepares the method for reconstituting type bean powder |
| CN107821616A (en) * | 2017-12-12 | 2018-03-23 | 四川农业大学 | A kind of preparation of soybean milk powder and its reconstitute method |
| CN107996727A (en) * | 2018-01-19 | 2018-05-08 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk and its preparation process rich in a variety of nutrition |
| CN108902326A (en) * | 2018-07-23 | 2018-11-30 | 东北农业大学 | A kind of novel soybean milk powder formula |
| CN109105520A (en) * | 2018-08-30 | 2019-01-01 | 东北农业大学 | A kind of deliquescent method of improvement soy milk powder |
| CN109122882A (en) * | 2018-09-26 | 2019-01-04 | 东北农业大学 | A method of reducing soy milk powder sensitization |
| CN109169938A (en) * | 2018-09-26 | 2019-01-11 | 东北农业大学 | A kind of preparation method of high protein instant mung bean milk powder |
| CN109527320A (en) * | 2018-12-20 | 2019-03-29 | 吉林大学 | A kind of production method of the compound paddy bean sprouts powder solid beverage of instant capacity |
| CN110192573A (en) * | 2019-05-13 | 2019-09-03 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of nutrition and health care soybean milk powder composite beverage and preparation method thereof |
| CN112167351A (en) * | 2020-10-10 | 2021-01-05 | 东北农业大学 | Processing method of high-quality soybean milk |
| CN112586667A (en) * | 2020-12-18 | 2021-04-02 | 湖南炎帝生物工程有限公司 | Method for detoxifying soybeans and detoxified soybeans |
| CN112586667B (en) * | 2020-12-18 | 2021-12-07 | 湖南炎帝生物工程有限公司 | Method for detoxifying soybeans and detoxified soybeans |
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Inventor after: Li Yang Inventor after: Mu Ying Inventor after: Jiang Lianzhou Inventor after: Wang Zhongjiang Inventor after: Qi Baokun Inventor after: Sui Xiaonan Inventor after: Feng Hongxia Inventor after: Zhao Chengbin Inventor before: Li Yang Inventor before: Jiang Lianzhou Inventor before: Wang Zhongjiang Inventor before: Qi Baokun Inventor before: Sui Xiaonan Inventor before: Feng Hongxia Inventor before: Zhao Chengbin |
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Free format text: CORRECT: INVENTOR; FROM: LI YANG JIANG LIANZHOU WANG ZHONGJIANG QI BAOKUN SUI XIAONAN FENG HONGXIA ZHAO CHENGBIN TO: LI YANG MU YING JIANG LIANZHOU WANG ZHONGJIANG QI BAOKUN SUI XIAONAN FENG HONGXIA ZHAO CHENGBIN |
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Application publication date: 20140219 Assignee: Heilongjiang Beidahuang Green Health Food Co., Ltd. Assignor: Northeast Agricultural University Contract record no.: 2016230000043 Denomination of invention: Preparation method of high-nutrition instant soybean milk powder Granted publication date: 20150902 License type: Exclusive License Record date: 20161009 |
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Effective date of registration: 20190313 Address after: Room 501-19, 160 Jiangchang West Road, Jing'an District, Shanghai 200000 Patentee after: Yonghe foods (China) Limited by Share Ltd Address before: 150030 No. 59 Wood Street, Xiangfang District, Heilongjiang, Harbin Patentee before: Northeast Agricultural University |