CN106615176A - Preparation methods of soybean-milk drink and soybean-milk solid drink which have functions of improving intestinal flora and improving body immunity - Google Patents
Preparation methods of soybean-milk drink and soybean-milk solid drink which have functions of improving intestinal flora and improving body immunity Download PDFInfo
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- 239000007787 solid Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 230000036039 immunity Effects 0.000 title claims abstract description 19
- 230000000968 intestinal effect Effects 0.000 title claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 59
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 59
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000013336 milk Nutrition 0.000 claims abstract description 50
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- 239000002994 raw material Substances 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 32
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 21
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 229920000157 polyfructose Polymers 0.000 description 1
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- 235000021568 protein beverage Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to preparation methods of soybean-milk drink and soybean-milk solid drink which have functions of improving intestinal flora and improving body immunity. The solid drink is prepared by putting powdered raw materials including 30-60% of soybean milk powder, 10-30% of soybean peptides, 10-20% of inulin, 1-5% of xylo-oligosaccharide, 5-10% of fructo-oligosaccharide, 5-10% of isomalto-oligosaccharide and 5-10% of soybean powder phospholipid into a boiling granulator for granulating in a boiling way. The soybean-milk drink is prepared by adding softened water into the powdered raw materials, evenly stirring, carrying out homogenization treatment by using a high precision wet method superfine grinder, then canning, and sterilizing. The soybean-milk drink and the soybean-milk solid drink have the advantages that the soybean-milk drink and the soybean-milk solid drink are rich in nutrition, good in taste and convenient to eat; the soybean peptides are introduced into the products while prebiotics are introduced into the products, so that the products have an excellent effect of improving body immunity; furthermore, the powdered raw materials are granulated in a boiling way after being mixed, so that the product does not agglomerate when being brewed, and the instant dissolution effect is remarkably improved; the soybean-milk drink and the soybean-milk solid drink have the effects of improving intestinal flora and improving body immunity, thus being suitable for young white-collar workers and middle-aged and old weak people.
Description
Technical field
The invention belongs to vegetable protein beverage and reconstitute beverage processing technique field, and in particular to one kind has improves intestinal
The preparation method of the soyabean milk beverage and soyabean milk solid beverage of flora and raising body immunity.
Background technology
With the generally raising of social development and people's living standard, and the change of human life style, health-oriented products
Aggregate demand sharply increase, consumer also focuses on the edible convenience of product simultaneously.In Semen sojae atricolor containing about 40% high-quality protein,
20% fat and 27% carbohydrate multivitamin and mineral, are that our people is extensive with nutrition in a balanced way
A kind of food source liked.Chinese residents dietary guidelines (2016) recommend people to want Jing often to eat bean product.From health industry
From the point of view of whole chain, dietary supplement is strengthened in traditional soybean product, on the one hand can provide easy way to improve body for people
Body function, while value-added content of product can be substantially improved, has important practical significance.
Soyabean milk and soy milk powder (bean milk powder) are with beverage that Semen sojae atricolor is main development of raw materials or reconstitute beverage, possess very substantially
The consumer group of amount, the characteristics of with instant.Traditional soyabean milk processing mode is：Granulate Semen sojae atricolor is through adding water, defibrination, plus
The techniques such as heat, filtration, allotment, packaging and sterilization, technique is very loaded down with trivial details, and to enterprise's production certain difficulty is brought, and is embodied in admittedly
Determine capital input big, environmental protection pressure is big etc..
Prebioticses, referring to can be with the breeding of profitable strain that has been colonized in selective stimulating intestinal or a kind of meals of activity
Supplement.In human body intestinal canal in addition to bacillus bifiduss and lactobacilluss, nearly all other floras can aerogenesis prebioticses quilt
After intestinal flora metabolism, a certain amount of gas such as CO can be produced2、H2And CH4, human body different degrees of flatulence is occurred and is put
Wind phenomenon.
CN200610008466.1 discloses a kind of waste-water-free bean milk production method.The method is with Semen sojae atricolor and/or Semen arachidis hypogaeae as original
Material, through the dry cleaning of raw material, cold pressing oil processing, the crushing of the defat block stock dregs of rice, the water immersion of defat raw material powder, defibrination
And slagging-off, the step such as mashing off and homogenizing makes waste-water-free bean milk product, but the product stability is relatively poor.
CN 201310592805.5 discloses a kind of method of raising instant capacity of soymilk powder, and the method is comprised the following steps：
(1) soaked Semen sojae atricolor is added by a certain percentage into week-base water carries out defibrination, and the isolated raw soyabean milk of screenings is carried out after defibrination；
(2) raw soyabean milk is carried out adding appropriate emulsifying agent after impulse electric field process, then carries out high steam mashing off and obtain ripe soyabean milk, to ripe
Appropriate citric acid is added in soyabean milk, protease is then added and is digested, enzyme denaturing, filtration after enzymolysis, to the soyabean milk after filtration
A certain amount of reducing agent of middle addition carries out blending and mixing, and concentrated in vacuo, Jing sprays after concentration will be carried out after deployed soyabean milk homogenizing
Mist is dried, spraying soyabean lecithin oil obtains final product instant mung bean milk powder, and this method technological process is loaded down with trivial details, it is desirable to which equipment is complicated, fixed assets
Input is high.
CN201510248016.9 has invented a kind of bean milk and its dry preparation process, including the group of following parts by weight
Part：60～68 parts of Semen sojae atricolor, 50～65 parts of white sugar, 850～875 parts of water, 2～4 parts of bean milk stabilizer, other adjuvants 0.8～1.5
Part, pH:7.0～7.3.Main technique includes：1) dry method enzyme denaturing and decortication are toasted：Semen sojae atricolor Jing screens roguing, is put into baking box,
10～18min is toasted at 100～110 DEG C, makes Semen sojae atricolor take out Semen sojae atricolor when reaching four one-tenth or medium rare, cooled down and peel；2) grind
Slurry：By step 1) Semen sojae atricolor after decortication carries out coarse powder and is broken to the irregular particle that particle diameter is 2～3mm, then, adds 2～2.5 times
The water of Semen sojae atricolor weight, by the bean mill of irregular particle into bean milk；3) adjuvant is sized mixing；4) allocate；5) pH, constant volume are adjusted；6)
Matter, sterilizing；7) canned and two-stage sterilization, the products taste that the method is obtained is coarse, without nutrition reinforcing function.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of nutritious, and taste is good, instant edible, is adapted to young white
Neck and the weak crowd of person in middle and old age eat with improve intestinal microbial population and improve body immunity soyabean milk beverage and soyabean milk solid
The preparation method of beverage, the method has without the need for additionally adding emulsifying agent, consists of rational allocation product prebioticses, after eating
Gas production is few, while strengthen soybean polypeptide in the product, to improve the immunity of consumer, while to ensure production process without useless
Water is discharged, and simple production process, reduces production work intensity, and improve production efficiency reduces fixed corporate assets input, drop
Low enterprise's production capacity.
The present invention technical solution be：
A kind of preparation method with the soyabean milk solid beverage for improving intestinal microbial population and improving body immunity, its concrete steps is such as
Under：
(1). raw material select
By weight percentage composition weighs dusty raw materials, wherein, bean milk powder accounts for 30%～60%, and soybean polypeptide is 10%～
30%, inulin is 10%～20%, and oligomeric xylose is 1%～5%, and oligofructose is 5%～10%, and oligomeric isomaltose is
5%～10%, powdered soybean phospholipid 5%～10%；
(2). the preparation of solid beverage
The raw material that step (1) is weighed all in the hopper hermetic container of input fluid bed granulator, makes powder suspend in fluidisation shape
Circulate, uniform mixing, while spraying into the material powder suspended in vaporific soybean phospholipid spray coating liquor moistening hermetic container, is carried out
Boiling granulating, makes powder congeal into loose little particle, and while granulating, because thermal current makees highly effective drying to it, moisture content is continuous
Evaporation, powder constantly solidifies, and forms preferable, uniform many micropore spherical particles, once completes to mix in a reservoir, pelletize,
It is dried three operations；The parameter of boiling granulating is as follows：Ebullated bed atomizing pressure 0.15MPa～0.25MPa, 60 DEG C of inlet temperature～
90 DEG C, peristaltic pump pump speed 2r/min～5r/min, carry out with this understanding 2 times～6 times sprayings and repeat, and obtain soyabean milk solid drink
Material.
Further, the mass concentration of soybean phospholipid is 10%～20%, as spraying after 20MPa pressure homogenizing
Liquid.
Further, after completing spraying, the quantity for spray of soybean phospholipid spray coating liquor accounts for the 0.5%～1.5% of raw material gross mass.
Further, the mass content of protein is 15%～38% in the bean milk powder.
A kind of preparation method with the soyabean milk beverage for improving intestinal microbial population and improving body immunity, its concrete steps is such as
Under：
(1). raw material select
By weight percentage composition weighs raw material, wherein, bean milk powder accounts for 30%～60%, and soybean polypeptide is 10～30%, and inulin is
10%～20%, oligomeric xylose is 1%～5%, and oligofructose is 5%～10%, and oligomeric isomaltose is 5%～10%, greatly
Semen Glycines powder end phosphatidase 5 %～10%；
(2). the preparation of liquid beverage
The raw material that step (1) is weighed, plus the softened water of 4 times～20 times of raw material gross mass is accounted for, stir, then using high-precision
Close Wet ultrafine grinding machine carries out homogenization 3 times～6 times, then carries out canned, the then sterilization under the conditions of 115 DEG C～121 DEG C
Kill under the conditions of 10min～25min, or sterilize under the conditions of 115 DEG C～121 DEG C 10min～25min, or 135 DEG C～140 DEG C
Bacterium 2s～15s, Jing after sterilization 20 DEG C～25 DEG C are quickly cooled to, and are packed under aseptic environment, obtain soyabean milk beverage.
Further, the mass content of protein is 15%～38% in the bean milk powder.
Beneficial effects of the present invention：
(1) the method has without the need for additionally adding emulsifying agent, while to ensure production process non-wastewater discharge, and production technology
Simply, cleaning, immersion, defibrination that the present invention eliminates the material bean of traditional bean daily product in process procedure are on the one hand embodied in
Etc. technique, production technology is simplified, reduced the input of fixed corporate assets；Production work intensity is reduced, improve production efficiency subtracts
Few fixed corporate assets input, reduces enterprise's production capacity；
(2) constituted by rational allocation product prebioticses, through the compounding of prebioticses, effectively suppress the propagation of clostridium, gas production
It is greatly reduced, it is to avoid obvious due to the excessive and caused discomfort of aerogenesis using causing after product；
(3) nutritious, taste is good, instant edible, while introducing prebioticses in the product, introduces soybean polypeptide, research
Show, soybean polypeptide has functions that the superior body immunity that lifted, and the boiling granulating mixed by raw material powder, produces
Do not lump when product are reconstituted, instant effect is significant is lifted；Strengthen soybean polypeptide in the product, to improve the immunity of consumer, tool
Have functions that to improve intestinal microbial population and improve body immunity, be adapted to youth's white collar and the weak crowd of person in middle and old age is edible.
Description of the drawings
Fig. 1 is the preparation technology flow chart of the present invention；
Fig. 2 is impact of the prebioticses compounding of the present invention in vitro tests aerogenesis situation；
In figure, A inulin；B oligomeric isomaltoses；C oligofructoses；D oligomeric xyloses；E inulin+oligomeric isomaltose；F inulin+low
Polyfructose.；G oligofructoses+oligomeric xylose；H oligomeric isomaltoses+oligomeric xylose；The complex prebiotics of the I embodiment of the present invention 1；J
The complex prebiotics of the embodiment of the present invention 2；The complex prebiotics of the K embodiment of the present invention 3；
Fig. 3 is the comparison of different process solid beverage dissolubility and solid beverage of the present invention；
In figure：A instant soybean milk powder A；B instant soybean milk powder B；C instant soybean milk powder C；D products of the present invention are without pelletize group 1；E this
Bright product is without pelletize group 2；F products of the present invention are without pelletize group 3；G product Jing pelletizes group embodiments 1 of the present invention；The H present invention is produced
Product Jing pelletize groups embodiment 2；I product Jing pelletizes group embodiments 3 of the present invention.
Specific embodiment
With reference to specific embodiment, the invention will be further described, but protection scope of the present invention not limited to this.
Embodiment 1
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and protein content is that 15% bean milk powder accounts for 55kg, and soybean polypeptide is 12kg, and inulin is 10kg,
Oligomeric xylose is 2kg, and oligofructose is 6kg, and oligomeric isomaltose is 5kg, powdered soybean phospholipid 10kg；
(2). the preparation of solid beverage
Raw material mixed powder is put in the hopper hermetic container of fluid bed granulator, is made powder suspend and is circulated in fluidisation shape,
Even mixing, while spraying into the material powder suspended in vaporific soybean phospholipid spray coating liquor moistening hermetic container, carries out boiling granulating, makes
Powder congeals into loose little particle, and while granulating, because thermal current makees highly effective drying to it, moisture content constantly evaporates, and powder is not
Disconnected solidification, forms preferable, uniform many micropore spherical particles, and mixing is once completed in a reservoir, and pelletize is dried three works
Sequence；The parameter of boiling granulating is as follows：The mass concentration of soybean phospholipid is 10% (as spraying after 20MPa pressure homogenizing
Liquid), atomizing pressure 0.18MPa, 65 DEG C of inlet temperature, peristaltic pump pump speed 3r/min carry out with this understanding 4 pelletizes repetition,
The spraying total amount for making soybean phospholipid spray coating liquor is 0.5kg, obtains solid beverage.
Embodiment 2
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and protein content is that 15% bean milk powder accounts for 55kg, and soybean polypeptide is 12kg, and inulin is 10kg,
Oligomeric xylose is 2kg, and oligofructose is 6kg, and oligomeric isomaltose is 5kg, powdered soybean phospholipid 10kg；
(2). the preparation of liquid beverage
By raw material mixed powder, plus softened water 800kg, stir, then carry out homogenizing using high-accuracy Wet ultrafine grinding machine
Process 5 times, then sterilize 25min under the conditions of 115 DEG C, obtain two-stage sterilization tinned drink；By gained after wet method homogenization
Feed liquid sterilizes under the conditions of 115 DEG C 15s under the conditions of 25min or 135 DEG C of sterilization, 25 DEG C is quickly cooled to Jing after sterilization, aseptic
In the environment of pack and obtain aseptic canning beverage soyabean milk beverage.
Embodiment 3
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and mixed powder ratio is as follows, and protein content is that 20% bean milk powder accounts for 50kg, and soybean polypeptide is
10kg, inulin is 20kg, and oligomeric xylose is 1kg, and oligofructose is 5kg, and oligomeric isomaltose is 5kg, powdered soybean phospholipid
9kg；
(2). the preparation of solid beverage
Raw material mixed powder is put in the hopper hermetic container of fluid bed granulator, is made powder suspend and is circulated in fluidisation shape,
Even mixing, while spraying into the material powder suspended in vaporific soybean phospholipid spray coating liquor moistening hermetic container, carries out boiling granulating, boils
The parameter for rising granulation is as follows：The mass concentration of soybean phospholipid is 20% (as spray coating liquor after 20MPa pressure homogenizing), is atomized
Pressure 0.2MPa, 60 DEG C of inlet temperature, peristaltic pump pump speed 2r/min, carry out with this understanding 2 pelletizes repetition, make soybean phospholipid
The spraying total amount of spray coating liquor is 1.5kg, obtains solid beverage.
Embodiment 4
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and mixed powder ratio is as follows, and protein content is that 20% bean milk powder accounts for 50kg, and soybean polypeptide is
10kg, inulin is 20kg, and oligomeric xylose is 1kg, and oligofructose is 5kg, and oligomeric isomaltose is 5kg, powdered soybean phospholipid
9kg；
(2). the preparation of liquid beverage
By raw material mixed powder, plus softened water 500kg, stir, then carry out homogenizing using high-accuracy Wet ultrafine grinding machine
Process 5 times, then sterilize 15min under the conditions of 121 DEG C, obtain two-stage sterilization tinned drink；By gained after wet method homogenization
Feed liquid sterilizes under the conditions of 121 DEG C 2s under the conditions of 15min or 140 DEG C of sterilization, 25 DEG C is quickly cooled to Jing after sterilization, aseptic
Pack under environment and obtain aseptic canning soyabean milk beverage.
Embodiment 5
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and mixed powder ratio is as follows, and protein content is that 38% bean milk powder accounts for 30kg, and soybean polypeptide is
30kg, inulin is 15kg, and oligomeric xylose is 5kg, and oligofructose is 10kg, and oligomeric isomaltose is 5kg, powdered soybean phospholipid
5kg；
(2). the preparation of solid beverage
Raw material mixed powder is put in the hopper hermetic container of fluid bed granulator, is made powder suspend and is circulated in fluidisation shape,
Even mixing, while spraying into the material powder suspended in vaporific soybean phospholipid spray coating liquor moistening hermetic container, carries out boiling granulating, boils
The parameter for rising granulation is as follows：The mass concentration of soybean phospholipid is 15% (as spray coating liquor after 20MPa pressure homogenizing), is atomized
Pressure 0.25MPa, 90 DEG C of inlet temperature, peristaltic pump pump speed 5r/min, carry out with this understanding 6 pelletizes repetition, make Semen sojae atricolor phosphorus
The quantity for spray of fat spray coating liquor accounts for the 1% of raw material mixed powder gross mass, obtains solid beverage.
Embodiment 6
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and mixed powder ratio is as follows, and protein content is that 38% bean milk powder accounts for 30kg, and soybean polypeptide is
30kg, inulin is 15kg, and oligomeric xylose is 5kg, and oligofructose is 10kg, and oligomeric isomaltose is 5kg, powdered soybean phospholipid
5kg；
(2) preparation of liquid beverage
By raw material mixed powder, plus softened water 2000kg, stir, then carry out homogenizing using high-accuracy Wet ultrafine grinding machine
Process 6 times, then sterilize 25min under the conditions of 115 DEG C, obtain two-stage sterilization tinned drink；By gained after wet method homogenization
Feed liquid sterilizes under the conditions of 115 DEG C 5s under the conditions of 25min or 135 DEG C of sterilization, 22 DEG C is quickly cooled to Jing after sterilization, aseptic
Pack under environment and obtain aseptic canning soyabean milk beverage.
Embodiment 7
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and mixed powder ratio is as follows, and protein content is that 30% bean milk powder accounts for 60kg, and soybean polypeptide is
10kg, inulin is 10kg, and oligomeric xylose is 2kg, and oligofructose is 7kg, and oligomeric isomaltose is 6kg, powdered soybean phospholipid
5kg；
(2). the preparation of solid beverage
Then raw material mixed powder is put in the hopper hermetic container of fluid bed granulator, makes powder suspend in fluidisation shape recycle stream
Dynamic, uniform mixing, while spraying into the material powder suspended in vaporific soybean phospholipid spray coating liquor moistening hermetic container, carries out boiling system
Grain, the parameter of boiling granulating is as follows：The mass concentration of soybean phospholipid is 15% (as spraying after 20MPa pressure homogenizing
Liquid), atomizing pressure 0.25MPa, 80 DEG C of inlet temperature, peristaltic pump pump speed 4r/min carry out with this understanding 5 pelletizes repetition,
The spraying total amount for making soybean phospholipid spray coating liquor is 1.2kg, obtains solid beverage.
Embodiment 8
(1). preparing raw material mixed powder
Mixed powder composition is as follows, and protein content is that 30% bean milk powder accounts for 60kg, and soybean polypeptide is 10kg, and inulin is 10kg,
Oligomeric xylose is 2kg, and oligofructose is 7kg, and oligomeric isomaltose is 6kg, powdered soybean phospholipid 5kg；
(2) preparation of liquid beverage
Raw material mixed powder is constituted into as follows, plus softened water 1500kg, stir, then using high-accuracy Wet ultrafine grinding machine
Carry out homogenization 4 times, then carry out canned, then sterilize 25min under the conditions of 115 DEG C, obtains two-stage sterilization tinned drink；Will
Gained feed liquid sterilizes under the conditions of 121 DEG C 15s under the conditions of 10min or 135 DEG C of sterilization after wet method homogenization, rapid Jing after sterilization
20 DEG C are cooled to, that is, obtain aseptic canning soyabean milk beverage.
Prebioticses gas production in vitro situation is tested：
By A inulin；B oligomeric isomaltoses；C oligofructoses；D oligomeric xyloses；E inulin+oligomeric isomaltose (mass ratio 1:1)；F
Inulin+oligofructose (mass ratio 1:1)；G oligofructoses+oligomeric xylose (mass ratio 1:1)；H oligomeric isomaltoses+oligomeric xylose
(mass ratio 1:1)；The complex prebiotics (inulin+oligomeric xylose+oligofructose+oligomeric isomaltose) of the I embodiment of the present invention 1；J
The complex prebiotics (inulin+oligomeric xylose+oligofructose+oligomeric isomaltose) of the embodiment of the present invention 2；The K embodiment of the present invention 3
Complex prebiotics (inulin+oligomeric xylose+oligofructose+oligomeric isomaltose), by above-mentioned 11 groups of prebioticses or compound it is prebiotic
Unit carries out gas production in vitro situation test, and as a result as shown in Fig. 2 wherein, in vitro tests aerogenesis result 16.7mL of inulin is oligomeric different
In vitro tests aerogenesis result 13mL of maltose, in vitro tests aerogenesis result 12mL of oligofructose, the external examination of oligomeric xylose
Test aerogenesis result 9.8mL, in vitro tests aerogenesis result 8.5mL of inulin+oligomeric isomaltose, inulin+oligofructose it is external
Test aerogenesis result 9.8mL, in vitro tests aerogenesis result 7.5mL of oligofructose+oligomeric xylose, the embodiment of the present invention 1 is answered
Close in vitro tests aerogenesis result 3.2mL of prebioticses, the in vitro tests aerogenesis result of the complex prebiotics of the embodiment of the present invention 1
4mL, in vitro tests aerogenesis result 3.5mL of the complex prebiotics of the embodiment of the present invention 1.As seen from Figure 2, the present invention is passed through
The compounding of prebioticses, effectively suppresses the propagation of clostridium, gas production to be greatly reduced, therefore product of the present invention does not result in significantly food
Due to the excessive and caused discomfort of aerogenesis with after.
Solid beverage dissolubility test：
Different process solid beverage dissolubility is compared with the dissolubility of solid beverage of the present invention, as a result as shown in figure 3, its
In, A, B, C are the instant soybean milk powder of commercial different manufacturers, and the dissolving dispersion scoring of A instant soybean milk powder A is 88 points；B instant soybean milks
The dissolving dispersion scoring of powder B is 93 points；The dissolving dispersion scoring of C instant soybean milk powder C is 87 points；D products of the present invention are without pelletize
The dissolving dispersion scoring of group 1 is 80 points；E products of the present invention are 88 points without the dissolving dispersion scoring of pelletize group 2；The F present invention is produced
Product are 84 points without the dissolving dispersion scoring of pelletize group 3；The solid beverage dissolving dispersion scoring of the G embodiment of the present invention 1 is 96 points；
The solid beverage dissolving dispersion scoring of the H embodiment of the present invention 3 is 98 points；The solid beverage dissolving dispersion of the I embodiment of the present invention 5 is commented
It is divided into 100 points.As seen from Figure 3, the boiling granulating after the inventive method is by the mixing of raw material powder, does not tie when product is reconstituted
Block, instant effect is significant is lifted.
The specific embodiment of the present invention is these are only, the present invention is not limited to, for those skilled in the art
For member, the present invention can have various modifications and variations.All any modifications within the spirit and principles in the present invention, made,
Equivalent, improvement etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of preparation method with the soyabean milk solid beverage for improving intestinal microbial population and improving body immunity, is characterized in that：
Comprise the following steps that：
(1) raw material is selected
By weight percentage composition weighs dusty raw materials, wherein, bean milk powder accounts for 30%～60%, and soybean polypeptide is 10%～
30%, inulin is 10%～20%, and oligomeric xylose is 1%～5%, and oligofructose is 5%～10%, and oligomeric isomaltose is
5%～10%, powdered soybean phospholipid 5%～10%；
(2) preparation of solid beverage
The raw material that step (1) is weighed all in the hopper hermetic container of input fluid bed granulator, makes powder suspend in fluidisation shape
Circulate, uniform mixing, while spraying into the material powder suspended in vaporific soybean phospholipid spray coating liquor moistening hermetic container, is carried out
Boiling granulating, the parameter of boiling granulating is as follows：Ebullated bed atomizing pressure 0.15MPa～0.25MPa, inlet temperature 60 DEG C～90
DEG C, peristaltic pump pump speed 2r/min～5r/min, carry out with this understanding 2 times～6 times spraying repeat, obtain soyabean milk solid beverage.
2. the preparation with the soyabean milk solid beverage for improving intestinal microbial population and improving body immunity according to claim 1
Method, is characterized in that：The mass concentration of soybean phospholipid is 10%～20%.
3. the preparation with the soyabean milk solid beverage for improving intestinal microbial population and improving body immunity according to claim 1
Method, is characterized in that：After completing spraying, the quantity for spray of soybean phospholipid spray coating liquor accounts for the 0.5%～1.5% of raw material gross mass.
4. the preparation with the soyabean milk solid beverage for improving intestinal microbial population and improving body immunity according to claim 1
Method, is characterized in that：The mass content of protein is 15%～38% in the bean milk powder.
5. it is a kind of with improve intestinal microbial population and improve body immunity soyabean milk beverage preparation method, its concrete steps is such as
Under：
(1) raw material is selected
By weight percentage composition weighs raw material, wherein, bean milk powder accounts for 30%～60%, and soybean polypeptide is 10～30%, and inulin is
10%～20%, oligomeric xylose is 1%～5%, and oligofructose is 5%～10%, and oligomeric isomaltose is 5%～10%, greatly
Semen Glycines powder end phosphatidase 5 %～10%；
(2) preparation of liquid beverage
The raw material that step (1) is weighed, plus the softened water of 4 times～20 times of raw material gross mass is accounted for, stir, then using high-precision
Close Wet ultrafine grinding machine carries out homogenization 3 times～6 times, then carries out canned, the then sterilization under the conditions of 115 DEG C～121 DEG C
10min～25min, or sterilize under the conditions of 10min～25min or 135 DEG C～140 DEG C of sterilization under the conditions of 115 DEG C～121 DEG C
2s～15s, Jing after sterilization 20 DEG C～25 DEG C are quickly cooled to, and are packed under aseptic environment, obtain soyabean milk beverage.
6. the preparation with the soyabean milk solid beverage for improving intestinal microbial population and improving body immunity according to claim 5
Method, is characterized in that：The mass content of protein is 15%～38% in the bean milk powder.
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