CN107751390A - A kind of low sugar chick-pea soymilk preparation method - Google Patents
A kind of low sugar chick-pea soymilk preparation method Download PDFInfo
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- CN107751390A CN107751390A CN201711009940.7A CN201711009940A CN107751390A CN 107751390 A CN107751390 A CN 107751390A CN 201711009940 A CN201711009940 A CN 201711009940A CN 107751390 A CN107751390 A CN 107751390A
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- pea
- chick
- slurries
- soymilk
- homogeneous
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- 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
Abstract
The present invention relates to a kind of low sugar chick-pea soymilk, wherein xylitol, sucrose, chick-pea, stabilizer, acid, streptococcus lactis cellulose content, processing condition, sterilization conditions are fallen into preset range.A kind of low sugar chick-pea soymilk is specifically disclosed, and composition of raw materials is following (w/w)：75 82% water, 13 15% chick-pea, 0.2 0.6% stabilizer, 5 9% sweeteners, 0.03 0.05% acid, 0.01 0.03% nisin；Processing condition is 35 45 DEG C, 23 30MPa；Sterilization conditions are 92 95 DEG C of water-baths, 15 25min.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of low sugar chick-pea method for preparing soybean milk.
Background technology
Chick-pea (Cicer arietinuom L) also known as peach beans, sheepshead beans, chicken head beans, brain bean or pea etc. because profile with
Olecranon is similar and gains the name.Chick-pea adapts to semiarid zone, in Gansu, Qinghai, Yunnan, Ningxia, Xinjiang Uygur Autonomous Regions
Etc. ground cultivate extensively, wherein chickpea nutritious abundant with the chick-pea in Xinjiang the most famous, the 80% of its seed dry weight is carbon water
Compound and protein, become the high quality protein matter source on most of developing countries dining table, while carbohydrate,
Mineral matter and micronutrient levels enrich.The starch of chick-pea is in Chinese chestnut flavor, and content is high, helps to lose weight.And it contains more
Kind mineral matter needed by human, compared with other beans, can supply full diet mineral, to strengthening body colloid system
Maintenance ability and the balance of soda acid play an important role.Except basic nutritional ingredient, chick-pea flavonoids, saponins,
Alkaloid, particularly saponins compound and isoflavonoid have hypoglycemic, reducing blood lipid, norcholesterol, anti-ageing waited for a long time
Pharmacological activity, and all there is preventive and therapeutic action to angiocardiopathy, type II diabetes, digestive disease etc., it is that one kind has
The beans of potentiality to be exploited.
Chick-pea is usually planted, Cultivate administration is convenient, has as specialty economies crop with other crops collocation such as corns
Larger economic value.Chinese residents dietary guidelines suggests that the daily meals of resident should include full cereal and miscellaneous beans 50-100g,
Chick-pea can improve nutrient protein intake as one kind of miscellaneous beans.The edible way of chick-pea predominantly directly boils at present；
In food-processing industry, usually it is processed further that flour, complete nourishing powder or expanded snack etc. is made, in addition hawk
Other inventions of garbanzo have chick-pea crisp short cakes with sesame, black pepper flavored chickpea, chick-pea lipid-lowering nourishing powder, chick-pea polypeptide powder, hawk
Garbanzo vermicelli, chickpea nutritious ice cream, hawk beans complete nourishing powder, chick-pea natto, germination olecranon beans sauce, chickpea nutritious rice,
The various nutrition such as low sugar chick-pea biscuit, chick-pea cheese type moon cake or functional chick-pea food.
In recent years using soybean, coconut juice, walnut, milk as the health-nutrition of raw material development vegetable protein beverage such as soya-bean milk,
Coconut milk, Walnut Milk etc. start to dominate the market.Do not occur by drink prepared by raw material of chick-pea in the market, in laboratory
Product in research using chick-pea as raw material only has chick-pea soya-bean milk, Chickpea Protein beverage, olecranon Sourbean milk, chick-pea fermented glutinour rice
Deng.Chick-pea contains substantial amounts of protein, by preferable defibrination condition, avoids the loss of the nutriments such as protein.City
Seen soymilk is general on field all adjusts sweet taste by adding substantial amounts of sucrose, and blood glucose rises very fast after eating.Chick-pea has
There is hypoglycemic function, the present invention instead of part sucrose with xylitol, can reduce the rising of blood glucose, healthy.Remove
Outside this, by adding stabilizer, change that chick-pea stability of soybean milk is poor, be easier to the layering flocculation for protein and fat occur
Phenomenon, improve the outward appearance and quality of chick-pea soymilk.
The content of the invention
It is an object of the invention to provide a kind of preparation method of low sugar chick-pea soymilk, its cost is low, sugar content is low, nutrition
It is abundant in good taste；The present invention solves existing chick-pea soymilk simultaneously and easily occurs being layered or deposited phenomenon, and it is stable to improve its
Property.
To reach above-mentioned purpose, the technical solution adopted by the present invention is：A kind of chick-pea soymilk, the chick-pea soymilk
Composition of raw materials is made up of the material of following masses percentage composition：
Relevant content in above-mentioned technical proposal is explained as follows：
1st, in such scheme, 0.3-0.5% alpha-amylase is also included in the dispensing of the chick-pea soymilk soya-bean milk, is used for
Digest chick-pea starch.
2nd, in such scheme, the stabilizer is 0.1-0.3% xanthans and 0.1-0.3% carboxymethyl cellulose
Sodium；The sweetener is 3-5% sucrose and 2-4% xylitol；The acid be 0.03-0.05% citric acid and
0.02-0.04% lactic acid.
The preparation method of soymilk of the present invention, step are as follows：
1st, soak, clean：4 times of parts by weight are added from the Xinjiang chick-pea of free from admixture, at 25 DEG C contains 0.1-0.3%
NaHCO3Clear water soaks 10h-13h, softens completely to chick-pea.Then clean 3-5 times, be that clear is to washings
Only.
2nd, pre-grinding：Cleaned chick-pea is drained into water, under 50-60 DEG C of water temperature, adds 6-8 times of clear water, adjusts pH
After 6-7, paste mill grinding 5-8min.
3rd, filter：With 200 mesh sieve net filtrations compared with not levigate larger particles are removed, homogeneous fine and smooth magma is obtained.
4th, ferment treatment：Filtrate pH value is adjusted to 7.0, at 65 DEG C, adds 0.3-0.5% alpha-amylase, is digested
20min so that chick-pea major part amylorrhexis.
5th, allocate：Sucrose, xylitol, citric acid and lactic acid seasoning are added, instead of part with xylitol in the process
Sucrose reduces the intake of sugar；And xanthans, sodium carboxymethylcellulose are added, mixed in proportion after allotment dissolving with slurries, fully
It is stirred until homogeneous.
6th, boil：Above-mentioned slurries are placed in into heating stirring in pot, to boiling, to boil three times.
7th, milling treatment of colloid：After slurries are cooled to room temperature, pour into colloid mill, colloid mill emulsification 3-5min so that slurry
Nutritional ingredient in liquid can mix fully, reach emulsifying effectiveness, obtain the slurries of exquisiteness.
8th, homogeneous：By slurries at 35-45 DEG C, the high-pressure homogeneous processing of 23-30MPa, reach particle granular effect, prevent out
The situation of existing fat floating and layering and precipitating.
9th, sterilize：Into the slurries after homogeneous add 0.01-0.03% nisin after filling and sealing, Ran Houtong
Cross cycling hot tank and carry out pasteurize, sterilization temperature is 92-95 DEG C, time 15-25min.By the olecranon after filling sterilization
Beans soymilk cooling preservation.
Compared with prior art, its remarkable advantage is the present invention：First, contain abundant protein, amino acid and micro-
Secondary element, it is after measured more than 2.0% containing protein Protein content, total solids content is more than 7.0g/100mL；Second,
Part sucrose is instead of with xylitol, the intake of polysaccharide was avoided while ensure that the comfortable mouthfeel of soymilk sweet and sour taste, its
Chick-pea is aromatic strongly fragrant, and mouthfeel is continuous sliding；3rd, product stability is good, can room temperature.
Embodiment
The present invention is described further with reference to embodiments.
Embodiment 1
Raw material is as follows：
1st, soak, clean：4 times of parts by weight are added at 25 DEG C contains 0.2% NaHCO3Clear water soaks chick-pea 12h,
Soften completely to chick-pea.Then clean 3-5 times, untill washings are clear.
2nd, pre-grinding：Cleaned chick-pea is drained into water, under 55 DEG C of water temperature, after adding 7 times of clear water, adjustment pH to be 7,
Paste mill grinding 6min.
3rd, filter：With 200 mesh sieve net filtrations compared with not levigate larger particles are removed, homogeneous fine and smooth magma is obtained.
4th, ferment treatment：Filtrate pH value is adjusted to 7.0, at 65 DEG C, 0.45% alpha-amylase is added, digests 20min, make
Obtain chick-pea major part amylorrhexis.
5th, allocate：Add 3% sucrose, 3% xylitol, 0.03% citric acid and the seasoning of 0.03% lactic acid；And
0.15% xanthans, 0.25% sodium carboxymethylcellulose is added, mixes, is sufficiently stirred with slurries after allotment dissolving in proportion
To uniform.
6th, boil：Above-mentioned slurries are placed in into heating stirring in pot, to boiling, to boil three times.
7th, milling treatment of colloid：After slurries are cooled to room temperature, pour into colloid mill, colloid mill emulsification 4min so that slurries
In nutritional ingredient can mix fully, reach emulsifying effectiveness, obtain exquisiteness slurries.
8th, homogeneous：By slurries at 45 DEG C, the high-pressure homogeneous processing of 30MPa, reach particle granular effect, prevent fat
Situation about floating with layering and precipitating.
9th, sterilize：The filling and sealing after the nisin of addition 0.02% into the slurries after homogeneous, then by following
Ring hot water storgae carries out pasteurize, and sterilization temperature is 95 DEG C, time 15min.Chick-pea soymilk after filling sterilization is cooled down
Preserve.
Embodiment 2
Raw material is as follows：
1st, soak, clean：4 times of parts by weight are added at 25 DEG C contains 0.2% NaHCO3Clear water soaks chick-pea 12h,
Soften completely to chick-pea.Then clean 3-5 times, untill washings are clear.
2nd, pre-grinding：Cleaned chick-pea is drained into water, under 55 DEG C of water temperature, after adding 6 times of clear water, adjustment pH to be 7,
Paste mill grinding 6min.
3rd, filter：With 200 mesh sieve net filtrations compared with not levigate larger particles are removed, homogeneous fine and smooth magma is obtained.
4th, ferment treatment：Filtrate pH value is adjusted to 7.0, at 65 DEG C, 0.4% alpha-amylase is added, digests 20min, make
Obtain chick-pea major part amylorrhexis.
5th, allocate：Add 3% sucrose, 4% xylitol, 0.03% citric acid and the seasoning of 0.03% lactic acid；And
0.12% xanthans, 0.22% sodium carboxymethylcellulose is added, mixes, is sufficiently stirred with slurries after allotment dissolving in proportion
To uniform.
6th, boil：Above-mentioned slurries are placed in into heating stirring in pot, to boiling, to boil three times.
7th, milling treatment of colloid：After slurries are cooled to room temperature, pour into colloid mill, colloid mill emulsification 4min so that slurries
In nutritional ingredient can mix fully, reach emulsifying effectiveness, obtain exquisiteness slurries.
8th, homogeneous：By slurries at 40 DEG C, the high-pressure homogeneous processing of 27MPa, reach particle granular effect, prevent fat
Situation about floating with layering and precipitating.
9th, sterilize：The filling and sealing after the nisin of addition 0.02% into the slurries after homogeneous, then by following
Ring hot water storgae carries out pasteurize, and sterilization temperature is 95 DEG C, time 15min.Chick-pea soymilk after filling sterilization is cooled down
Preserve.
Embodiment 3
Raw material is as follows：
1st, soak, clean：4 times of parts by weight are added at 25 DEG C soaks chick-pea 12h containing 0.2% NaHCO3 clear water,
Soften completely to chick-pea.Then clean 3-5 times, untill washings are clear.
2nd, pre-grinding：Cleaned chick-pea is drained into water, under 55 DEG C of water temperature, after adding 6 times of clear water, adjustment pH to be 7,
Paste mill grinding 6min.
3rd, filter：With 200 mesh sieve net filtrations compared with not levigate larger particles are removed, homogeneous fine and smooth magma is obtained.
4th, ferment treatment：Filtrate pH value is adjusted to 7.0, at 65 DEG C, 0.4% alpha-amylase is added, digests 20min, make
Obtain chick-pea major part amylorrhexis.
5th, allocate：Add 3% sucrose, 4% xylitol, 0.03% citric acid and the seasoning of 0.04% lactic acid；And
0.15% xanthans, 0.25% sodium carboxymethylcellulose is added, mixes, is sufficiently stirred with slurries after allotment dissolving in proportion
To uniform.
6th, boil：Above-mentioned slurries are placed in into heating stirring in pot, to boiling, to boil three times.
7th, milling treatment of colloid：After slurries are cooled to room temperature, pour into colloid mill, colloid mill emulsification 4min so that slurries
In nutritional ingredient can mix fully, reach emulsifying effectiveness, obtain exquisiteness slurries.
8th, homogeneous：By slurries at 40 DEG C, the high-pressure homogeneous processing of 27MPa, reach particle granular effect, prevent fat
Situation about floating with layering and precipitating.
9th, sterilize：The filling and sealing after the nisin of addition 0.015% into the slurries after homogeneous, then by following
Ring hot water storgae carries out pasteurize, and sterilization temperature is 90 DEG C, time 20min.Chick-pea soymilk after filling sterilization is cooled down
Preserve.
Above-described embodiment is specific embodiment of the present invention and feature, it is therefore intended that allows the understanding for being familiar with this content of the invention
It can accordingly implement, but embodiments of the present invention and be not restricted to the described embodiments.All others are any without departing from this hair
The equivalent substitute mode made under bright Spirit Essence and principle, is included within protection scope of the present invention.
Claims (4)
- A kind of 1. low sugar chick-pea soymilk, it is characterised in that：The chick-pea soymilk composition of raw materials is by following masses percentage composition Material composition：。
- 2. chick-pea soymilk according to claim 1, it is characterised in that：Also include 0.3-0.5% alpha-amylase, be used for Digest chick-pea starch.
- 3. chick-pea soymilk according to claim 1, it is characterised in that：The stabilizer is 0.1-0.3% xanthans With 0.1-0.3% sodium carboxymethylcellulose；The sweetener is 3-5% sucrose and 2-4% xylitol；The acid The lactic acid of citric acid and 0.02-0.04% for 0.03-0.05%.
- 4. chick-pea soymilk according to claim 1, it is characterised in that comprise the following steps：(1) soak, clean：4 times of parts by weight are added from the Xinjiang chick-pea of free from admixture, at 25 DEG C contains 0.1-0.3%'s NaHCO3Clear water soaks 10h-13h, softens completely to chick-pea.Then clean 3-5 times, untill washings are clear.(2) pre-grinding：Cleaned chick-pea is drained into water, under 50-60 DEG C of water temperature, adds 6-8 times of clear water, adjustment pH is 6- After 7, paste mill grinding 5-8min.(3) filter：With 200 mesh sieve net filtrations compared with not levigate larger particles are removed, homogeneous fine and smooth magma is obtained.(4) ferment treatment：Filtrate pH value is adjusted to 7.0, at 65 DEG C, 0.3-0.5% alpha-amylase is added, digests 20min, make Obtain chick-pea major part amylorrhexis.(5) allocate：Add sucrose, xylitol, citric acid and lactic acid seasoning；Then xanthans, sodium carboxymethylcellulose are added, is pressed Mix, be stirred well to uniformly with slurries after ratio allotment dissolving.(6) boil：Above-mentioned slurries are placed in into heating stirring in pot, to boiling, to boil three times.(7) milling treatment of colloid：After slurries are cooled to room temperature, pour into colloid mill, colloid mill emulsification 3-5min so that in slurries Nutritional ingredient can mix fully, reach emulsifying effectiveness, obtain exquisiteness slurries.(8) homogeneous：By slurries at 35-45 DEG C, the high-pressure homogeneous processing of 23-30MPa, reach particle granular effect, prevent The situation of fat floating and layering and precipitating.(9) sterilize：Into the slurries after homogeneous, filling and sealing after addition 0.01-0.03% nisin, then passes through Cycling hot tank carries out pasteurize, and sterilization temperature is 92-95 DEG C, time 15-25min.By the chick-pea after filling sterilization Soymilk cooling preservation produces.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018191629A1 (en) * | 2017-04-13 | 2018-10-18 | Hakuna Foods LLC | Plant-based milk alternative composition and method |
| CN110200079A (en) * | 2019-07-09 | 2019-09-06 | 河南牧业经济学院 | Chick-pea acidified milk and preparation method thereof |
| CN113826825A (en) * | 2021-07-22 | 2021-12-24 | 郝辉 | Metagenetic chickpea bean curd and preparation method thereof |
| CN114794235A (en) * | 2022-03-29 | 2022-07-29 | 湖北工业大学 | Chickpea polypeptide yoghourt and preparation method thereof |
| CN115104702A (en) * | 2022-07-11 | 2022-09-27 | 郑州百瑞生物制品有限公司 | Stabilizing agent for chickpea beverage and chickpea soymilk beverage as well as preparation method and application thereof |
| CN115191559A (en) * | 2022-07-15 | 2022-10-18 | 石河子大学 | Preparation method and preparation device of chickpea soybean milk fermented beverage |
| WO2024033232A1 (en) * | 2022-08-10 | 2024-02-15 | Firmenich Sa | Improving the mouthfeel of plant protein composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018191629A1 (en) * | 2017-04-13 | 2018-10-18 | Hakuna Foods LLC | Plant-based milk alternative composition and method |
| CN110200079A (en) * | 2019-07-09 | 2019-09-06 | 河南牧业经济学院 | Chick-pea acidified milk and preparation method thereof |
| CN113826825A (en) * | 2021-07-22 | 2021-12-24 | 郝辉 | Metagenetic chickpea bean curd and preparation method thereof |
| CN114794235A (en) * | 2022-03-29 | 2022-07-29 | 湖北工业大学 | Chickpea polypeptide yoghourt and preparation method thereof |
| CN115104702A (en) * | 2022-07-11 | 2022-09-27 | 郑州百瑞生物制品有限公司 | Stabilizing agent for chickpea beverage and chickpea soymilk beverage as well as preparation method and application thereof |
| CN115191559A (en) * | 2022-07-15 | 2022-10-18 | 石河子大学 | Preparation method and preparation device of chickpea soybean milk fermented beverage |
| WO2024033232A1 (en) * | 2022-08-10 | 2024-02-15 | Firmenich Sa | Improving the mouthfeel of plant protein composition |
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Application publication date: 20180306 |