CN104542994A - Production method of refrigerated grain food pulp - Google Patents
Production method of refrigerated grain food pulp Download PDFInfo
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- CN104542994A CN104542994A CN201310469118.4A CN201310469118A CN104542994A CN 104542994 A CN104542994 A CN 104542994A CN 201310469118 A CN201310469118 A CN 201310469118A CN 104542994 A CN104542994 A CN 104542994A
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Abstract
The invention belongs to a food processing technology, and concretely relates to a production method of a refrigerated grain food pulp. According to the invention, the traditional pulping methods of beany flavor removed soybean milk are completely abandoned, and a new pressure boiling process is used to substitute immersion, pulp refining, separation, boiling and deodorization process. The method has the advantages of simple technology, small device investment, and realization of the raw material utilizing rate reaching 100%, and the refrigerated grain food pulp has the advantages of no beany flavor, rich fragrance, strong palatability, low cost, high content of proteins, and low content of fat and cholesterol, and also contains various trace elements and vitamins.
Description
The invention belongs to food processing technology field, be specifically related to the preparation method of beans, grain freezing food slurry.
Traditional frozen food is for primary raw material with cow's milk and goods thereof.The frozen food produced is higher fatty acid, high cholesterol, low-protein, this two with modern nutraceutical low-high request is just in time contrary, the research work therefore finding new frozen food raw material is very active.China in recent years research is in this respect fruitful." development of soy milk ice cream " (see " Shanghai science and technology of grain and oil " 2 phases in 1987) of " directly producing the method for cold drink products with soybean " (see the Chinese patent literature CN86104538A), Huadong Chemical College Cai Yun liter etc. of the refined grade of soybean research institute of academy of agricultural sciences of Jilin Province Sun Hong, the achievements such as " protease method takes off raw meat soymilk powder " (see " Chinese food information " 1988 year 1 phase) of Jiangsu food fermentation research institute are successively come out.Above-mentioned all methods all belong to traditional smellless soya-bean milk and the manufacture method of subsequent product.The common drawback of these methods is technical process more complicated, and equipment investment is comparatively large, raw material availability low (being no more than 80%), and production cost is higher, and also has the pollution problem of waste water and dregs.The newest fruits " soybean cotyledon complete utilization technology " (see on April 18th, 1988 " business report ") of Beijing food research institute, although improve raw material availability, but there is the pretreatment procedure of immersion → softening → deodorization three road slurrying, therefore fail to solve the other problems that conventional method exists.
The object of the invention is to according to society need, overcome the shortcoming of prior art, provide a kind of method manufacturing beans, grain freezing food series slurry, to improve the quality of frozen food further and to reduce production cost.
Feature of the present invention abandons traditional pulping process of smellless soya-bean milk completely, abolishes immersion, defibrination, separation, boiling, all operations of deodorization, replace it with one pressure boiling new process.Produce the removal that one of major issue of beans frozen food (particularly soybean frozen food) is beany flavor, and key of the present invention is also just this.The technological process of the inventive method is as follows:
1. pretreatment of raw material;
2. pressure boiling deodorization, the softening raw material of decomposition;
3. batching also Crushing of Ultrafine process;
4. cool, blending is for subsequent use.
Directly with multi items five cereals for primary raw material, through above-mentioned 1 ~ 4 step, just obtained can in order to manufacture the slurry of serial frozen food.
Five cereals can be: (1) is yellow, black soybean cotyledon; (2) large and small Semen Phaseoli Vulgaris or its cotyledon; (3) red peanut benevolence is gone; (4) Peas cotyledon; (5) cowpea; (6) red bean (red bean); (7) mung bean; (8) waxy Cereals, as glutinous rice, polished rice, purple rice, black rice, seed of Job's tears, glutinous broom corn, waxy corn and glutinous husked kaoliang.
With one or several beans above-mentioned, paddy for primary raw material, following serial frozen food slurry can be obtained by the present invention: ice cream series slurry, ice cream series slurry, ice-cream stick series slurry and cold and hot series beverage.
Pressure boiling carries out in steam pressure cooker, maintains pot inner pressure and be greater than 0.5 kg/cm
2, digestion time is greater than half an hour.
Crushing of Ultrafine process can adopt high pressure homogenizer homogeneous, and its homogenization pressure is 75 ~ 250kg/cm
2.
Pretreatment of raw material is as described below." real beans " (i.e. dead beans) removed by beans, red bean and mung bean: selected cowpea, red bean or mung bean bubble are sent out, and then sieve with the sieve in suitable aperture, the real beans leaked down discard, and on sieve, beans are for subsequent use.Shelled peanut removes scarlet: the far-infrared oven that selected shelled peanut enters 120 ~ 140 DEG C bakes (about 20 minutes), reenters peeling machine and take off scarlet after cooling.
The present invention, owing to adopting pressure boiling, has decomposed portion of cellulose, starch and protein, has made to organize deliquescing, be easy to pulverize for molecule, due to without soaking operation, do not produce a large amount of beans fish-stenches, and a small amount of foul smell can be discharged from safety valve with vapour in pressure digestion process.Thus there is no need to carry out special deodorization process.By the slurry that present invention process is obtained, its physicochemical property is obviously improved, and viscosity increases, and stability strengthens, mouthfeel is improved, fragrance enriching, and is easy to digest and assimilate.
The serial beans that the present invention obtains, paddy slurry can use with any ratio blending with dairy products slurry, realize animal/vegetable protein complementary and do not reduce the serviceability of slurry.
The present invention is the most remarkable to the effect producing deodorization soybean slurry.Now the producing process of soybean ice cream series slurry is further described below: washing soybean cotyledon (adding water)/() pressure boiling → batching → Crushing of Ultrafine process → cooling also blending → soybean slurry.Pressure boiling terminates, and after pot internal and external pressure balance, opens pot cover, adds the materials such as milk powder immediately, stir rapidly, then adds quantitative heat sugar material water and stir evenly.Crushing of Ultrafine process is carried out immediately after preparing material.Such as can allow heat of mixing material successively by two colloid mills and a high pressure homogenizer.Slurry through homogeneous can directly send into Water spray tower cooler, then enters cool brine pond and be cooled to 0 ~ 8 DEG C, for subsequent use after blending.Compare with commercially available ice milk with the soymilk ice cream that obtained soymilk ice-cream slurry is produced, this soymilk ice cream has following advantage: mouthfeel is slightly excellent; Protein content exceeds one times; Fat is low by more than 60%; Cholesterol is low by more than 80%; Cost is low by more than 30%.The ice-cream structural state of soymilk, color, smell and taste all can match in excellence or beauty with ice milk.Soymilk ice cream also contains abundant calcium, phosphorus, iron, zinc and various trace elements and multivitamin, the freezing nutritional health food being.
Compare with existing vegetable protein frozen food production method for pulp, advantage of the present invention is:
1. technological process simplifies, and equipment investment reduces;
2. raw material availability reaches 100%;
3. product reaches deodorization index completely;
4. obtained frozen food mouthfeel makes moderate progress and fragrance increases;
5. eliminate the pollution of waste water and dregs to environment;
6. reduce production cost.
Figure of description is the structural representation of embodiment of the present invention sandwich layer steam pressure cooker used.Wherein: 1 is air intake, 2 is dewatering outlet, and 3 is discharging opening, and 4 is venthole, and 5 is safety valve, and 6 is Pressure gauge.
Embodiment one: soymilk ice-cream slurry.
Selected 8kg soybean cotyledon and 2kg glutinous rice, put into after elutriation and fill 28kg water, in the sandwich layer steam pressure cooker (see photo) of 1 ~ 2kg cream and 50g salt, and pressure boiling half an hour.Pot cover is opened after pot internal and external pressure balance, add 2 ~ 5kg milk powder and stir, add with the colloid 10kg of the 150kg sodium alginate of boiling water homogenate with containing 14kg white sugar again, the hot liquid glucose 25kg of filtration of 1kg honey, additional boiling water (about 25kg) to compound is 100kg, cross immediately twice colloid mills with together with high pressure (150kg/cm
2) homogenizer.Heat slurry, through water-cooled and brine-cooled to 0 ~ 10 DEG C, pumps into Cooling or heating jar storage.50ml edible fruits essence and 50ml butter essence is added during ice cream processed.This is soymilk ice-cream slurry, net weight 100kg.
Embodiment two: Semen Phaseoli Vulgaris milk ice cream slurry.
Difference, with embodiment one, is only illustrated it below by manufacture process.Major ingredient uses 10kg Semen Phaseoli Vulgaris instead and without glutinous rice.Semen Phaseoli Vulgaris water also can be peeled after sending out use.Cream increases to 2kg, and sodium alginate increases to 200g, and other batchings are with embodiment one.
Embodiment three: life fruit milk chocolate ice-cream slurry.
Manufacture process is with embodiment one.Materials are as follows: remove red shelled peanut 5kg, red bean 4kg, purple rice or black rice 2kg, and cocoa power 200g, cream 3kg, more than salt 50g(prepare burden equal pressure boiling); Another sodium alginate 200g, milk powder 3kg, sugar expects that consumption is with embodiment one, vanilla 50ml, butter essence 50ml, finished product slurry 100kg.
Embodiment four: mung bean ice cream slurry.
Manufacture process is with embodiment one.Materials are as follows: mung bean 5kg, glutinous broom corn or other waxy Cereals 1kg, salt 50g; Milk powder 1 ~ 3kg, sodium alginate 200g, white sugar 6kg, honey 1kg, stevia rebaudianum essence (80%) 50g; Edible fruits essence (strawberry) 50ml and butter essence 50ml.Finished product 100kg.
Embodiment five: purple rice choc-ice slurry.
Manufacture process is with embodiment one.Materials are as follows: purple rice 3kg; Red bean 2kg, de-red peanut benevolence 2kg, cocoa power 100g, cream 2kg, salt 50g; Milk powder 1kg, sodium alginate 200g, white sugar 8kg, honey 1kg, stevia rebaudianum essence (80%) 40g; Vanilla 50ml, butter essence 50ml.Finished product 100kg.
Embodiment six: three beans ice-cream stick slurry.
Manufacture process is with embodiment one.Materials are as follows: soybean cotyledon 2kg, Peas cotyledon 1.5 kg, cowpea 1.5kg, waxy Cereals 1kg, salt 50g, milk powder 1kg, sodium alginate 200g, white sugar 2kg, honey 1kg, stevia rebaudianum essence (80%) 35g; Lemon extract 50ml, butter essence 25ml.Finished product slurry 100kg.
Embodiment seven: broomcorn millet heart of a lotus seed ice-cream stick slurry.
Manufacture process is with embodiment one.Seed of Job's tears need otherwise processed.Materials are as follows: milled glutinous broomcorn millet 5kg, salt 50g; Milk powder 1kg, sodium alginate 200g, white sugar 2kg, honey 1kg, stevia rebaudianum essence (80%) 30g, flavoring orange essence 50ml, butter essence 25g.Preparation cooling slurry 97kg.Then add 3kg seed of Job's tears, the injection molding that stirs is freezing.Finished product 100kg.
Sugar leaching seed of Job's tears method for making: 0.5kg seed of Job's tears are soaked in water, then put into the sugar material water of the 2.5kg containing 1.0kg white sugar and 0.5kg honey, little fire is well-done, for subsequent use after cooling.
Embodiment eight: cold and hot modulation soymilk.
Selected 3kg soybean cotyledon, puts into sandwich layer steam pressure cooker (see photo) after washing, then adds 0.5kg cream and 50g salt, 2kg polished rice, pressure boiling.Batching is: 4kg white sugar, 10kg sterilized fresh milk or 2kg milk powder and 100g sodium alginate.Can sell while hot after colloid mill homogeneous, also can make cold drink and sell.Finished product 100kg.
Claims (8)
1. one kind directly with the method for multi items five cereals serial frozen food slurry for primary raw material manufactures, it is characterized in that technological process is as follows: (1) pretreatment of raw material, (2) pressure boiling deodorization, the softening raw material of decomposition, (3) batching also Crushing of Ultrafine process, (4) cool, blending is for subsequent use.
2. the method manufacturing serial frozen food slurry as claimed in claim 1, is characterized in that in steam pressure cooker, carry out pressure boiling deodorization decomposes softening raw material, maintains pot inner pressure and is greater than 0.5kg/cm
2, digestion time is greater than 0.5 hour.
3. the method manufacturing serial frozen food slurry as claimed in claim 2, it is characterized in that Crushing of Ultrafine process is by high pressure homogenizer homogeneous, its homogenization pressure is 75-250kg/cm
2.
4. the method manufacturing serial frozen food slurry as claimed in claim 2, it is characterized in that multi items beans, paddy can be: (1) is yellow, black soybean cotyledon, (2) large and small Semen Phaseoli Vulgaris or its cotyledon, (3) red peanut benevolence is gone, (4) Peas cotyledon, (5) cowpea, (6) red bean (red bean), (7) mung bean, (8) waxy Cereals, as glutinous rice, polished rice, black rice, seed of Job's tears, glutinous broom corn, waxy corn and glutinous husked kaoliang.
5. the method manufacturing serial frozen food slurry as claimed in claim 2, it is characterized in that with one or several beans said, paddy for primary raw material can obtain following serial frozen food slurry: (1) ice cream series slurry, (2) ice cream series slurry, (3) ice-cream stick series slurry, (4) cold and hot serial feed.
6. the method manufacturing serial frozen food slurry as claimed in claim 4, it is characterized in that the process producing soybean ice cream series slurry is: washing soybean cotyledon (adding water)/() pressure boiling → batching → Crushing of Ultrafine process → cooling also blending → soybean slurry, pressure boiling terminates, after pot internal and external pressure balance, open pot cover, add the materials such as milk powder immediately, stir rapidly, add quantitative heat sugar material water again and stir evenly, Crushing of Ultrafine process is carried out immediately after preparing material, namely heat of mixing material is allowed successively by two colloid mills and a high pressure homogenizer, spray column cooling is directly sent into through homogeneous slurry, and then enter cool brine pond and be cooled to 0-8 DEG C, for subsequent use after blending.
7. the method manufacturing serial frozen food slurry as claimed in claim 4, it is characterized in that said pretreatment of raw material is: (1) is remove real beans (i.e. dead beans) for cowpea, red bean and mung bean, namely selected cowpea, red bean or mung bean bubble are sent out, then sieve with the sieve in suitable aperture, the real beans leaked down discard, on sieve, beans are for subsequent use, (2) be scarlet for shelled peanut, namely selected shelled peanut enters 120-140 DEG C of far-infrared oven and bakes, and reenters peeling machine and take off scarlet after cooling.
8. the method for the manufacture series frozen food slurry as described in claim 1 to 7, is characterized in that the serial frozen food slurry obtained can use with any ratio blending with dairy products slurry.
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| CN201310469118.4A CN104542994A (en) | 2013-10-10 | 2013-10-10 | Production method of refrigerated grain food pulp |
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| CN201310469118.4A CN104542994A (en) | 2013-10-10 | 2013-10-10 | Production method of refrigerated grain food pulp |
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| CN104542994A true CN104542994A (en) | 2015-04-29 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467361A (en) * | 2017-08-07 | 2017-12-15 | 浙江绿美生物科技有限公司 | Not perishable feed producing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031929A (en) * | 1988-05-30 | 1989-03-29 | 云南省粮油科学研究所 | Beans, grain freezing food production method for pulp |
| CN1059453A (en) * | 1991-09-25 | 1992-03-18 | 内蒙古自治区农业科学院 | Production of three-bean cold drink |
| CN1080126A (en) * | 1993-05-20 | 1994-01-05 | 吉林省农业科学院大豆研究所 | Process for producing ice-cream by using green soya bean |
| CN1095897A (en) * | 1994-03-28 | 1994-12-07 | 王大为 | Contain corn, mung bean raw material manufacturing method of ice cream |
| CN1927016A (en) * | 2005-09-06 | 2007-03-14 | 北京三普机械有限公司 | Soybean ice cream and making method thereof |
-
2013
- 2013-10-10 CN CN201310469118.4A patent/CN104542994A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031929A (en) * | 1988-05-30 | 1989-03-29 | 云南省粮油科学研究所 | Beans, grain freezing food production method for pulp |
| CN1059453A (en) * | 1991-09-25 | 1992-03-18 | 内蒙古自治区农业科学院 | Production of three-bean cold drink |
| CN1080126A (en) * | 1993-05-20 | 1994-01-05 | 吉林省农业科学院大豆研究所 | Process for producing ice-cream by using green soya bean |
| CN1095897A (en) * | 1994-03-28 | 1994-12-07 | 王大为 | Contain corn, mung bean raw material manufacturing method of ice cream |
| CN1927016A (en) * | 2005-09-06 | 2007-03-14 | 北京三普机械有限公司 | Soybean ice cream and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467361A (en) * | 2017-08-07 | 2017-12-15 | 浙江绿美生物科技有限公司 | Not perishable feed producing method |
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