CN104431815A - Black soybean food added with mineral elements and processing method - Google Patents

Black soybean food added with mineral elements and processing method Download PDF

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Publication number
CN104431815A
CN104431815A CN201410648190.8A CN201410648190A CN104431815A CN 104431815 A CN104431815 A CN 104431815A CN 201410648190 A CN201410648190 A CN 201410648190A CN 104431815 A CN104431815 A CN 104431815A
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black soybean
powder
parts
food
mineral matter
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CN104431815B (en
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张继武
杨健
张芝荣
万亮亮
张小玉
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Fengyang County Economic Development Investment Co ltd
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Anhui University of Science and Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a black soybean food added with mineral elements and a processing method. The black soybean food is prepared from the following raw materials in parts by weight: 25-30 parts of black soybeans, 0.005-0.01 part of ferrous gluconate, 0.003-0.005 part of zinc lactate, 5-15 parts of lactate calcium magnesium gluconate, 30-40 parts of grain flour, 5-10 parts of milk powder, 5-10 parts of soya-bean milk powder, 4-6 parts of carrot powder, 2-5 parts of vine tea powder and 3-8 parts of matcha powder. The processing method comprises the following steps: (1) selecting black soybeans; (2) preparing a juice solution; (3) soaking the black soybeans in vacuum; (4) carrying out steam treatment; (5) roasting and cooling; (6) wrapping mineral substance powder and grain powder; (7) roasting; (8) wrapping outer layer powder; (9) drying; (10) coating cocoa butter; and (11) packaging. The black soybean food prepared by the invention retains the nutritional value of black soybeans and is endowed with new nutritional components, so that the health function is improved; the mineral elements are added, so that the black soybean food has the functions of improving memory and preventing diseases caused by deficiency of zinc, iron, calcium and magnesium and is delicious and tasty, convenient to eat and long in guarantee period.

Description

A kind of black soybean food and processing method of adding mineral matter element
Technical field
The present invention relates to food technology field, particularly relate to a kind of black soybean food and processing method of adding mineral matter element.
Background technology
Black soybean is nutritious, has very high nutritive value and medical value.Its protein content up to 36%-40%, 8 seed amino acids containing 18 seed amino acids, particularly needed by human; Black soybean is also containing 19 kinds of aliphatic acid, and wherein unsaturated fatty acid content reaches 80%, and absorptivity is up to more than 95%, and decapacitation meets the needs of human body to aliphatic acid, also has the effect reducing blood cholesterol; Black soyabean spermoderm contains anthocyanin, and extract can improve the absorption of body to ferro element, and belt leather eats black soybean can improve anemia.Therefore, often eat black soybean, energy softening blood vessel, skin care, delays senility, and particularly has fairly obvious medical care effect to the patient such as hypertension, heart disease.Content containing multivitamin particularly vitamin E in black soybean is very outstanding, is 7 times of meat, and vitamin E has the effect of prevention diabetes.Also containing some opposing trophic factors in black soybean, as phytic acid, tannin, protease inhibitors etc.They can hinder the nutritional labeling in body absorption beans.Especially the content of phytic acid is the highest, can affect calcium absorption, soaks the content that greatly can reduce ANFs, and nutrient is just more easily immediately used by the body.
Zinc is the trace element of needed by human, be distributed in various histoorgan, it is the constituent of functional protein in body, nucleic acid and hundreds of enzyme, also be the activator of some enzyme, in human body, be related to the metabolism of several functions material, there is Physiology and biochemistry effect widely, there is the effect of Improving memory, prevention senile dementia, promotion child intellectual development, trace element zinc cannot synthesize in vivo, can only obtain from external.When human body lacks zinc, will the metabolism of organism be had a strong impact on, growth retardation can occur, youthful age depauperation, dysgeusia and wound healing slow etc., pregnant woman lacks zinc even can there is fetal anomaly, and the elderly more easily lacks zinc and even causes dementia.China's width source is vast, and the formation of meals is substantially based on cereal, and in food, in the insufficiency of intake of zinc or meals, fiber is taken in the absorption affecting zinc too much and caused scarce zinc situation comparatively general.Adult's intake that Chinese Soclety of Nutrition is recommended is about 15mg/d.According to interrelated data report, China has the people of 80% to lack trace element zinc.
Iron is as one of necessary micronutrient element of human body, it is the neccessary composition forming hemoglobin, myoglobins, also be the active component of a lot of enzyme, iron and tissue are breathed, oxidative phosphorylation, porphyrin metabolism, purine and collage synthesis, beta carotene change into vitamin A, the generation etc. of antibody has relation, therefore iron deficiency not only can cause hypoferric anemia, also can have an impact to the other system of human body.The shortage of ferro element has been first of the 3 large recessive hunger of the whole world, is the whole world particularly one of topmost nutrition problem of facing of developing country.Have data to report, the prevalence of anemia of the resident of China reaches 20.1%.
Calcium, magnesium play an important role as the constituent of human body, have close relationship with various physiological actions required in vital movement, enzyme effect, Metabolism regulation effect.Calcium is the mineral matter of needed by human, and 99% is present in bone and tooth, and wherein the calcium of 1% is distributed in soft tissue and extracellular fluid.Calcium not only constitutes the skeleton of human body, and to the maintenance of the transmission of stress getting excited of the nerve of human body, muscle, cardiac rhythm, keep the integrality of cell membrane, the acid-base balance maintained in body, solidifying of blood all play irreplaceable important function, and calcium can reduce capillary permeability, prevent from oozing out, control inflammation and oedema.Human calcium lacks, and can affect body development, and can cause various diseases.Pregnant woman's calcium deficiency can be twitched, preeclampsia etc.; Children's calcium deficiency can affect growth, and severe patient can cause rickets; Person in middle and old age's calcium deficiency then can cause hypertension, artery sclerosis and joint pain in waist and lower extremities; And generation the most general is middle-aged and old osteoporosis syndromes etc.Magnesium is the macroelement of needed by human, is one of important component of bone and tooth.Become the person to include 20-28g magnesium, wherein nearly 60% is present in bone, and remaining 40% is present in muscle and soft tissue, also has about 1% to be present in body fluid.Magnesium take part in a large amount of biochemical and physiology course, as the transmission of biosynthesis, glycolysis, genetic code, the activation etc. of enzyme, almost take part in the synthesis of all energy metabolisms and DNA, RNA etc. in body.Magnesium keeps health, maintains one of cylinder electrolyte balance, the indispensable element of prevention and therapy disease.In human body, the relation of calcium and magnesium is very close, and always occur simultaneously and exist, calcium has cooperative effect to magnesium.It is bad that magnesium lacks then calcium uptake, can cause the metabolic disorder of calcium, makes calcium likely be deposited on blood vessel or viscera tissue, cause artery sclerosis, kidney stone etc., and also hinder the correct metabolism of sodium potassium, cause circulation system disease, severe patient is die by visitation of God even.Magnesium is controlling the absorption of calcium, content, combination and redistribution play an important role, magnesium transport dependence calcium pump, and the metabolism of calcium relies on the adjustment of magnesium, can strengthen the indraft of calcium during low magnesium, block the indraft of calcium, therefore calcium and magnesium must balance during high magnesium.Also should pay attention to while replenishing the calcium mending magnesium, the few or many calcium of magnesium of the many magnesium of calcium is all unfavorable for the absorption of human body less, and the calcium magnesium ratio that research report is conducive to absorption of human body is most approximately 2:1.Investigation statistics shows, China belongs to the country that low calcium is taken in, average daily calcium intake about the 500mg of resident, many provinces are lower than 400mg, 50% of physiology quantity delivered that this value is not enough, nutrient intake standard (RDN) standard that is 800mg on the one of the related nutrients meals recommended amounts standard-calcium announced far below Chinese Soclety of Nutrition; Magnesium also presents the sign of shortage, and nutrient intake standard (RDN) standard that is 300mg on the one of adult's magnesium, adult's intake of a day is also with regard to about 200mg now.Therefore usually sink into calcium magnesium in human body to lack.
The current product with black soybean being raw material makes mostly is some black soybean powder or black soybean beverage based food, and adds the leisure nutraceutical the wrapping up in clothing black soybean class temporary product-free at home of mineral matter element, still belongs to blank.In view of the edible of black soybean and health value and calcium, magnesium, zinc, the effect of iron in human body, develop and be rich in trace element zinc, iron, the black soybean leisure goods of macroelement calcium, magnesium, have very important significance for guarantee people's health.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of black soybean food adding mineral matter element is provided, not only remain the nutritive value of black soybean, also give the nutritional labeling that some are new, with the addition of calcium, magnesium, iron, zinc mineral prime element and other material, there is Improving memory, prevention zinc, iron, calcium, magnesium lacks the disease caused, and tasty, instant, be rich in various nutrients, and can effectively starvation and moisture, long shelf-life.
Another object of the present invention is to provide the processing method of the black soybean food adding mineral element.
The present invention adopts following technical scheme to achieve these goals:
Add a black soybean food for mineral matter element, comprise the raw material components of following weight portion: black soybean 25-30 part, ferrous gluconate 0.005-0.01 part, zinc lactate 0.003-0.005 part, lactic acid calcium magnesium gluconate 5-15 part, grain dust 30-40 part, milk powder 5-10 part, soy milk powder 5-10 part, carrot meal 4-6 part, vine tea powder 2-5 part, matcha powder 3-8 part.
Preferably, described raw material components is by weight: black soybean 28 parts, ferrous gluconate 0.008 part, zinc lactate 0.004 part, lactic acid calcium magnesium gluconate 10 parts, grain dust 35 parts, milk powder 10 parts, soy milk powder 8 parts, carrot meal 5 parts, 4 parts, vine tea powder, matcha powder 5 parts.
Described grain dust is glutinous rice flour or wheat flour or its mixed powder.
Described lactic acid calcium magnesium gluconate be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain.
The processing method of the black soybean food of described interpolation mineral matter element, comprises the following steps:
(1) selected black soybean: the black soybean selecting full grains, free from insect pests according to " beans state quality standard ", removing impurity wherein;
(2) prepare juice solution: get the fresh fruit with protease and squeeze the juice, be then mixed with the fresh juices solution of concentration containing original fruit juice 60%-100%;
(3) black soybean vacuum is soaked: the black soybean after selection is put into the juice solution prepared and soaks, at temperature 5-10 DEG C, soak 15-25h under vacuum 0.09MPa condition; Adopting vacuum to soak can prevent fruit juice to be oxidized, and impregnating speed is accelerated;
(4) steam treated: pull the black soybean after soaking out drain surface juice, put into steam boiler and process, treatment temperature 45-55 DEG C, processing time 20-60min, then process 10-15min in the steam of 80-90 DEG C;
(5) baking cooling: the black soybean after steam treatment is put into baking oven and toasts, baking temperature 150-220 DEG C, baking time 10-30min, put after baking and be cooled to 20-40 DEG C at normal temperatures;
(6) mineral matter powder, grain dust is wrapped up in: soybean protein isolate liquid is applied in the cooled black soybean surface of baking, be placed on to wrap up in clothing machine and roll, it is made to form even, fine and close rete, then mineral matter powder is wrapped up in, wrap up in grain dust again, clothing black soybean surface to be wrapped up in dry shape, then wraps one deck grain dust, bonds when wrapping up in mineral matter powder, grain dust with syrup; Described mineral matter powder is the mixture of ferrous gluconate, zinc lactate, lactic acid calcium magnesium gluconate;
(7) toast: the black soybean after wrapping up in mineral matter, grain dust is put into baking oven and toasts, baking temperature 150-220 DEG C, baking time 10-30min;
(8) wrap up in outer powder: by wrap up in mineral matter, grain dust black soybean baking after, roll wrapping up in clothing machine, wrap up in outer powder, adopt syrup bonding, described outer powder is the mixture of milk powder, soy milk powder, carrot meal, vine tea powder, matcha powder;
(9) dry: the black soybean goods wrapping up in outer powder to be put in oven and to toast, baking temperature 90-110 DEG C, baking time 5-15min;
(10) cocoa butter is coated with: immersed in cocoa butter coating liquid by the dried black soybean wrapping up in outer powder, taking-up drains, and is cooled to less than 30 DEG C;
(11) pack: after cooling, carry out vacuum packaging or nitrogen-filled packaging, the black soybean food of mineral matter element must be added.
Fruit described in step (2) is one or more in pineapple, Kiwi berry, pawpaw, fig, passionflower, muskmelon.
Grain dust described in step (6) is glutinous rice flour or wheat flour or its mixed powder.
Lactic acid calcium magnesium gluconate described in step (6) be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain, the lactic acid calcium magnesium gluconate solubility obtained is high.
Containing a large amount of beta carotenes in carrot, after taking in human digestive organ, can change into vitamin A, it can maintain the health of eyes and skin, improves the situation of yctalopia, pachylosis, contributes to the injury of health from free radical.
Vine tea contains the trace element of abundant flavones, amino acid, vitamin and needed by human, Sheng, sphagitis, hypertension etc. are crossed to prevention irascibility and has effect unique, also there is clearing heat and detoxicating, the beautifying and antisenility effect of waiting for a long time, the people not high concerning sleep quality, especially can improving water flood quality.
Smear tea, containing the abundant necessary nutritional labeling of human body and trace element, its main component is Tea Polyphenols, caffeine, free amino acid, chlorophyll, protein, aromatic substance, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H etc., and trace elements K, calcium, magnesium, iron, sodium, zinc, selenium, fluorine etc. nearly more than 30 are planted.Tea Polyphenols can remove harmful free radicals too much in body, can regenerate the α-VE in human body, the efficient polyphenoils such as VC, GSH, SOD, thus protection and repair antioxidant system, to enhancing immunity of organism, to anti-cancer, anti-agingly has remarkable result.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) black soybean food of the present invention not only remains the nutritive value of black soybean, also give the nutritional labeling that some are new, add milk powder, soy milk powder, carrot meal, vine tea powder and matcha powder, make black soybean food have certain health-care efficacy, to enhancing immunity of organism, improving water flood, to anti-cancer, anti-agingly have remarkable result; Add calcium, magnesium, iron, zinc mineral prime element, there is Improving memory, prevent zinc, iron, calcium, magnesium to lack the disease caused; Black soybean food palatant of the present invention is good to eat, instant, be rich in various nutrients, long shelf-life.
(2) in black soybean processing method of the present invention, the fruit juice containing protease is immersed black soybean granule interior, and 20-60min is processed under 45-55 DEG C of steam, glutamic acid in black soybean is transformed to GABA (GABA) under the effect of glutamic acid carbon dioxide removal enzyme, protein resolves into polypeptide under the effect of protease, ANFs content reduces, and at brain tonic and intelligence development, prevents skin aging, improves lipid-metabolism, suppresses there is good effect in blood pressure rising, mineral absorption etc.
(3) in black soybean processing method of the present invention, soybean protein isolate liquid is applied in the black soybean surface of baking, except the effect playing adhesive, also there is the effect preventing black soybean to be oxidized.
(4) after black soybean being wrapped up in mineral matter and grain dust in black soybean processing method of the present invention, wrap up in outer powder, not only there is the absorption promoting mineral matter, improve the healthy nutritive value of black soybean food simultaneously, have in isoflavones, carrot meal as having in milk powder in lactose, soy milk powder to have in beta carotene, vine tea powder to have in isoflavones, matcha powder and have Tea Polyphenols, to human body, all there is certain health-care efficacy.
(5) in black soybean processing method of the present invention, outermost layer is coated with the effect that cocoa butter not only plays seasoning, has simultaneously and prevents product moisture absorption oxygen barrier, extends the shelf-life of black soybean food.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
Add a black soybean food for mineral matter element, comprise the raw material components of following weight portion: black soybean 25 parts, ferrous gluconate 0.005 part, zinc lactate 0.003 part, lactic acid calcium magnesium gluconate 5 parts, wheat flour 30 parts, milk powder 5 parts, soy milk powder 10 parts, carrot meal 4 parts, 2 parts, vine tea powder, matcha powder 8 parts.
Production stage:
(1) selected black soybean: the black soybean selecting full grains, free from insect pests according to " beans state quality standard ", removing impurity wherein;
(2) prepare juice solution: get fresh Kiwi berry juice extractor and squeeze the juice, be then mixed with the fresh juices solution of concentration containing original fruit juice 60%;
(3) black soybean vacuum is soaked: the black soybean after selection is put into the juice solution prepared and soaks, temperature 5 DEG C, soak 25h under vacuum 0.09MPa condition; Adopting vacuum to soak can prevent fruit juice to be oxidized, and impregnating speed is accelerated;
(4) steam treated: pull the black soybean after soaking out drain surface juice, put into steam boiler and process, treatment temperature 45 DEG C, processing time 60min, then process 15min in the steam of 80 DEG C;
(5) baking cooling: the black soybean after steam treatment is put into baking oven and toasts, baking temperature 150 DEG C, baking time 30min, puts after baking and be cooled to 20 DEG C at normal temperatures;
(6) mineral matter powder, wheat flour is wrapped up in: soybean protein isolate liquid is applied in the cooled black soybean surface of baking, be placed on to wrap up in clothing machine and roll, it is made to form even, fine and close rete, then mineral matter powder is wrapped up in, wrap up in wheat flour again, clothing black soybean surface to be wrapped up in dry shape, then wraps one deck wheat flour, bonds when wrapping up in mineral matter powder, wheat flour with syrup; Described mineral matter powder is the mixture of ferrous gluconate, zinc lactate, lactic acid calcium magnesium gluconate; Described lactic acid calcium magnesium gluconate be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain, the lactic acid calcium magnesium gluconate solubility obtained is high;
(7) toast: the black soybean after wrapping up in mineral matter, grain dust is put into baking oven and toasts, baking temperature 150 DEG C, baking time 30min;
(8) wrap up in outer powder: by wrap up in mineral matter, wheat flour black soybean baking after, roll wrapping up in clothing machine, wrap up in outer powder, adopt syrup bonding, described outer powder is the mixture of milk powder, soy milk powder, carrot meal, vine tea powder, matcha powder;
(9) dry: the black soybean goods wrapping up in outer powder to be put in oven and to toast, baking temperature 90 DEG C, baking time 15min;
(10) cocoa butter is coated with: immersed in cocoa butter coating liquid by the dried black soybean wrapping up in outer powder, taking-up drains, and is cooled to less than 30 DEG C;
(11) pack: after cooling, carry out vacuum packaging or nitrogen-filled packaging, the black soybean food of mineral matter element must be added.
Embodiment 2:
Add a black soybean food for mineral matter element, comprise the raw material components of following weight portion: black soybean 28 parts, ferrous gluconate 0.008 part, zinc lactate 0.004 part, lactic acid calcium magnesium gluconate 10 parts, glutinous rice flour 35 parts, milk powder 10 parts, soy milk powder 8 parts, carrot meal 5 parts, 4 parts, vine tea powder, matcha powder 5 parts.
Production stage:
(1) selected black soybean: the black soybean selecting full grains, free from insect pests according to " beans state quality standard ", removing impurity wherein;
(2) prepare juice solution: get fresh fig juice extractor and squeeze the juice, be then mixed with the fresh juices solution of concentration containing original fruit juice 80%;
(3) black soybean vacuum is soaked: the black soybean after selection is put into the juice solution prepared and soaks, temperature 8 DEG C, soak 20h under vacuum 0.09MPa condition; Adopting vacuum to soak can prevent fruit juice to be oxidized, and impregnating speed is accelerated;
(4) steam treated: pull the black soybean after soaking out drain surface juice, put into steam boiler and process, treatment temperature 50 DEG C, processing time 40min, then process 10min in the steam of 90 DEG C;
(5) baking cooling: the black soybean after steam treatment is put into baking oven and toasts, baking temperature 190 DEG C, baking time 20min, puts after baking and be cooled to 30 DEG C at normal temperatures;
(6) mineral matter powder, glutinous rice flour is wrapped up in: soybean protein isolate liquid is applied in the cooled black soybean surface of baking, be placed on to wrap up in clothing machine and roll, it is made to form even, fine and close rete, then mineral matter powder is wrapped up in, wrap up in glutinous rice flour again, clothing black soybean surface to be wrapped up in dry shape, then wraps one deck wheat flour, bonds when wrapping up in mineral matter powder, glutinous rice flour with syrup; Described mineral matter powder is the mixture of ferrous gluconate, zinc lactate, lactic acid calcium magnesium gluconate; Described lactic acid calcium magnesium gluconate be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain, the lactic acid calcium magnesium gluconate solubility obtained is high;
(7) toast: the black soybean after wrapping up in mineral matter, grain dust is put into baking oven and toasts, baking temperature 190 DEG C, baking time 20min;
(8) wrap up in outer powder: by wrap up in mineral matter, wheat flour black soybean baking after, roll wrapping up in clothing machine, wrap up in outer powder, adopt syrup bonding, described outer powder is the mixture of milk powder, soy milk powder, carrot meal, vine tea powder, matcha powder;
(9) dry: the black soybean goods wrapping up in outer powder to be put in oven and to toast, baking temperature 100 DEG C, baking time 10min;
(10) cocoa butter is coated with: immersed in cocoa butter coating liquid by the dried black soybean wrapping up in outer powder, taking-up drains, and is cooled to less than 30 DEG C;
(11) pack: after cooling, carry out vacuum packaging or nitrogen-filled packaging, the black soybean food of mineral matter element must be added.
Embodiment 3:
Add a black soybean food for mineral matter element, comprise the raw material components of following weight portion: black soybean 30 parts, ferrous gluconate 0.01 part, zinc lactate 0.005 part, lactic acid calcium magnesium gluconate 15 parts, wheat flour 20 parts, glutinous rice flour 20 parts, milk powder 10 parts, soy milk powder 5 parts, carrot meal 6 parts, 5 parts, vine tea powder, matcha powder 3 parts.
Production stage:
(1) selected black soybean: the black soybean selecting full grains, free from insect pests according to " beans state quality standard ", removing impurity wherein;
(2) prepare juice solution: get fresh muskmelon juice extractor and squeeze the juice, be then mixed with the fresh juices solution of concentration containing original fruit juice 100%;
(3) black soybean vacuum is soaked: the black soybean after selection is put into the juice solution prepared and soaks, temperature 10 DEG C, soak 15h under vacuum 0.09MPa condition; Adopting vacuum to soak can prevent fruit juice to be oxidized, and impregnating speed is accelerated;
(4) steam treated: pull the black soybean after soaking out drain surface juice, put into steam boiler and process, treatment temperature 55 DEG C, processing time 20min, then process 15min in the steam of 85 DEG C;
(5) baking cooling: the black soybean after steam treatment is put into baking oven and toasts, baking temperature 220 DEG C, baking time 10min, puts after baking and be cooled to 40 DEG C at normal temperatures;
(6) mineral matter powder, grain dust is wrapped up in: soybean protein isolate liquid is applied in the cooled black soybean surface of baking, be placed on to wrap up in clothing machine and roll, it is made to form even, fine and close rete, then mineral matter powder is wrapped up in, wrap up in grain dust again, clothing black soybean surface to be wrapped up in dry shape, then wraps one deck grain dust, bonds when wrapping up in mineral matter powder, grain dust with syrup; Described grain dust is the mixed thing powder of wheat flour and glutinous rice flour, and described mineral matter powder is the mixture of ferrous gluconate, zinc lactate, lactic acid calcium magnesium gluconate; Described lactic acid calcium magnesium gluconate be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain, the lactic acid calcium magnesium gluconate solubility obtained is high;
(7) toast: the black soybean after wrapping up in mineral matter, grain dust is put into baking oven and toasts, baking temperature 220 DEG C, baking time 15min;
(8) wrap up in outer powder: by wrap up in mineral matter, wheat flour and glutinous rice flour black soybean baking after, roll wrapping up in clothing machine, wrap up in outer powder, adopt syrup bonding, described outer powder is the mixture of milk powder, soy milk powder, carrot meal, vine tea powder, matcha powder;
(9) dry: the black soybean goods wrapping up in outer powder to be put in oven and to toast, baking temperature 110 DEG C, baking time 5min;
(10) cocoa butter is coated with: immersed in cocoa butter coating liquid by the dried black soybean wrapping up in outer powder, taking-up drains, and is cooled to less than 30 DEG C;
(11) pack: after cooling, carry out vacuum packaging or nitrogen-filled packaging, the black soybean food of mineral matter element must be added.

Claims (8)

1. add a black soybean food for mineral matter element, it is characterized in that: the raw material components comprising following weight portion: black soybean 25-30 part, ferrous gluconate 0.005-0.01 part, zinc lactate 0.003-0.005 part, lactic acid calcium magnesium gluconate 5-15 part, grain dust 30-40 part, milk powder 5-10 part, soy milk powder 5-10 part, carrot meal 4-6 part, vine tea powder 2-5 part, matcha powder 3-8 part.
2. the black soybean food of interpolation mineral matter element according to claim 1, is characterized in that: described raw material components is by weight: black soybean 28 parts, ferrous gluconate 0.008 part, zinc lactate 0.004 part, lactic acid calcium magnesium gluconate 10 parts, grain dust 35 parts, milk powder 10 parts, soy milk powder 8 parts, carrot meal 5 parts, 4 parts, vine tea powder, matcha powder 5 parts.
3. the black soybean food of interpolation mineral matter element according to claim 1 and 2, is characterized in that: described grain dust is glutinous rice flour or wheat flour or its mixed powder.
4. the black soybean food of interpolation mineral matter element according to claim 1 and 2, it is characterized in that: described lactic acid calcium magnesium gluconate be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain.
5. a processing method of adding the black soybean food of mineral matter element as claimed in claim 1, is characterized in that: comprise the following steps:
(1) selected black soybean: the black soybean selecting full grains, free from insect pests, removing impurity wherein;
(2) prepare juice solution: get the fresh fruit with protease and squeeze the juice, be then mixed with the fresh juices solution of concentration containing original fruit juice 60%-100%;
(3) black soybean vacuum is soaked: the black soybean after selection is put into the juice solution prepared and soaks, at temperature 5-10 DEG C, soak 15-25h under vacuum 0.09MPa condition;
(4) steam treated: pull the black soybean after soaking out drain surface juice, put into steam boiler and process, treatment temperature 45-55 DEG C, processing time 20-60min, then process 10-15min in the steam of 80-90 DEG C;
(5) baking cooling: the black soybean after steam treatment is put into baking oven and toasts, baking temperature 150-220 DEG C, baking time 10-30min, put after baking and be cooled to 20-40 DEG C at normal temperatures;
(6) mineral matter powder, grain dust is wrapped up in: soybean protein isolate liquid is applied in the cooled black soybean surface of baking, be placed on to wrap up in clothing machine and roll, it is made to form even, fine and close rete, then mineral matter powder is wrapped up in, wrap up in grain dust again, clothing black soybean surface to be wrapped up in dry shape, then wraps one deck grain dust, bonds when wrapping up in mineral matter powder, grain dust with syrup; Described mineral matter powder is the mixture of ferrous gluconate, zinc lactate, lactic acid calcium magnesium gluconate;
(7) toast: the black soybean after wrapping up in mineral matter, grain dust is put into baking oven and toasts, baking temperature 150-220 DEG C, baking time 10-30min;
(8) wrap up in outer powder: by wrap up in mineral matter, grain dust black soybean baking after, roll wrapping up in clothing machine, wrap up in outer powder, adopt syrup bonding, described outer powder is the mixture of milk powder, soy milk powder, carrot meal, vine tea powder, matcha powder;
(9) dry: the black soybean goods wrapping up in outer powder to be put in oven and to toast, baking temperature 90-110 DEG C, baking time 5-15min;
(10) cocoa butter is coated with: immersed in cocoa butter coating liquid by the dried black soybean wrapping up in outer powder, taking-up drains, and is cooled to less than 30 DEG C;
(11) pack: after cooling, carry out vacuum packaging or nitrogen-filled packaging, the black soybean food of mineral matter element must be added.
6. the processing method of the black soybean food of interpolation mineral matter element according to claim 5, is characterized in that: the fruit described in step (2) is one or more in pineapple, Kiwi berry, pawpaw, fig, passionflower, muskmelon.
7. the black soybean food of interpolation mineral matter element according to claim 5, is characterized in that: the grain dust described in step (6) is glutinous rice flour or wheat flour or its mixed powder.
8. the black soybean food of interpolation mineral matter element according to claim 5, it is characterized in that: the lactic acid calcium magnesium gluconate described in step (6) be by the nitration mixture of food grade lactic acid 30% and food-grade gluconic acid 70% with by calcium: the weight ratio of magnesium is that 2:1 carries out the food grade active calcium of proportioning and the magnesian mixture of food-grade reacts, after filtration, concentrated, dry and obtain.
CN201410648190.8A 2014-11-14 2014-11-14 A kind of black soybean food and processing method for adding mineral matter element Active CN104431815B (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101986878A (en) * 2009-08-06 2011-03-23 孙德娟 Health-care nutrient soybean milk powder and making method thereof
KR20130031418A (en) * 2011-09-21 2013-03-29 이진우 A method for processing packing black soya mixer active powder for instand black soya whole milk
CN103564348A (en) * 2012-07-20 2014-02-12 青岛宝泉花生制品有限公司 Production method of coated black soya bean
CN103564349A (en) * 2012-07-20 2014-02-12 青岛宝泉花生制品有限公司 Formula of coffee-flavored coated black soya bean
CN103584001A (en) * 2012-08-15 2014-02-19 青岛宝泉花生制品有限公司 Production method of covering black soybean with crushed peanut
CN103652679A (en) * 2012-09-12 2014-03-26 青岛宝泉花生制品有限公司 Formula and preparation method of low-sugar coated black bean
CN103892215A (en) * 2014-04-28 2014-07-02 陈桂英 Bean product production raw materials and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101986878A (en) * 2009-08-06 2011-03-23 孙德娟 Health-care nutrient soybean milk powder and making method thereof
KR20130031418A (en) * 2011-09-21 2013-03-29 이진우 A method for processing packing black soya mixer active powder for instand black soya whole milk
CN103564348A (en) * 2012-07-20 2014-02-12 青岛宝泉花生制品有限公司 Production method of coated black soya bean
CN103564349A (en) * 2012-07-20 2014-02-12 青岛宝泉花生制品有限公司 Formula of coffee-flavored coated black soya bean
CN103584001A (en) * 2012-08-15 2014-02-19 青岛宝泉花生制品有限公司 Production method of covering black soybean with crushed peanut
CN103652679A (en) * 2012-09-12 2014-03-26 青岛宝泉花生制品有限公司 Formula and preparation method of low-sugar coated black bean
CN103892215A (en) * 2014-04-28 2014-07-02 陈桂英 Bean product production raw materials and preparation method thereof

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