CN1078351A

CN1078351A - The production technology of ginseng, honey and soya-bean milk powder

Info

Publication number: CN1078351A
Application number: CN93101479A
Authority: CN
Inventors: 陈晓华; 姚忠文
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-02-11
Filing date: 1993-02-11
Publication date: 1993-11-17

Abstract

A kind of production technology of ginseng, honey and soya-bean milk powder, its technology is with soybean intensive sorting, dry successively then decortication, inactivation go out enzyme, pulverize that paste producing, correct grinding separation, high temperature sterilization, modified, homogeneous, vacuum concentrate, spray-drying, screening are checked the weight packing, and add an amount of genseng and honey, this soymilk powder has instant degree height, and free from beany flavor, long shelf-life, instant are saved advantages such as the energy.

Description

The production technology of ginseng, honey and soya-bean milk powder

The present invention is a kind of production technology of soymilk powder.

At present the production technology of existing soymilk powder has two kinds of dry method and wet methods.Dry technology for production is directly to be crushed to the bean powder of certain order number after the soybean oven dry peeling.The bean powder coarse mouthfeel that this method is produced, ANFs is not removed, and water dashes the slurry layering, deposited phenomenon is serious, edible just after must boiling.Event is edible inconvenient, generally can only do the additive of wheaten food, adopts the dry production bean powder that the soybean refined flour of Switzerland Burl Corp is arranged; The dry method bean powder of the U.S. etc.

The technology of wet production is, with soybeans soaking 6-12 hour imbibition saturated after, the emery wheel defibrination, separate screenings, mashing off, modified, concentrated, spray-drying forms.This method production soymilk powder production technology is discontinuous, the bubble beans time is long, and the shelf-life is short, beany flavor is big, and instant capacity is bad, and albuminous degeneration is excessive, and Maillard reaction is serious, and bean powder is sent out light gray, tarnish.

The objective of the invention is to put forward a kind of advantage, produce that a kind of free from beany flavor instant capacity is good, the ginseng, honey nutrient soy milk powder of long shelf-life, instant with dry method and wet method bean powder technology.

Process of the present invention is, at first with soybean intensive sorting, time dries decortication then successively, and the inactivation enzyme that goes out is pulverized paste producing.Correct grinding separates, and remove bean dregs and add vegetable oil, high temperature sterilization, modified, homogeneous, vacuum concentrates, and spray-drying is sieved the packing of checking the weight.

Technique effect of the present invention is that the technology of existing wet production bean powder is soybean to be soaked at normal temperatures carry out technologies such as defibrination, separation then.This method soybean is in the soak at room temperature process, the aliphatic acid of the fatty acid oxidation oxydasis of self self, and generate five carbon, six carbon, aldehyde, ketone fishy smell material, this class material is in case produce, just be difficult to from soya-bean milk, remove, soybean is soaked through long-time simultaneously, and microbial reproduction makes shelf life of products shorten.The advantage that production technology of the present invention has been drawn dry method and wet method has overcome its shortcoming, with soybean oven dry decortication back directly with the buck KHCO of 90 ℃ of 0.3% concentration ₃The acid of hot dipping transmission passivation fatty acid oxidation makes and does not produce the beany flavor material in the soybean softening process; Be to utilize beater grinder to pulverize paste producing in addition in this production technology, overcome the broken process of existing emery wheel abrasive dust, the drop grain is many, shortcomings such as emery wheel mill adjusting play difficulty; Soymilk after this technology is separated not mashing off utilizes the high-temperature short-time sterilization technology, makes even, the appropriate ANFs harmful to the person, the materials such as urase, trypsase inhibin, blood cell lectin, compound sugar eliminated simultaneously of soybean sex change.This method has been added a certain amount of genseng, honey, vegetable oil, glucose syrup, white granulated sugar etc. in its production process in addition, has improved the nutrition of soymilk powder, makes it become the incorporate food of collection nutrition and health care.This milk bean powder has easy to use simultaneously.Instant capacity is good, and no slag does not have that precipitation, mouthfeel are good, long shelf-life, the saving energy, the advantage of saving water.

The production technology of this ginseng, honey and soya-bean milk powder is:

At first with soybean intensive sorting, carry out → dry decortication → inactivation enzyme → pulverizing paste producing → correct grinding that goes out then successively and separate and remove bean dregs and add vegetable oil → high temperature sterilization → modified → homogeneous → vacuum simultaneously and concentrate → the spray drying → screening packing of checking the weight of being engaged in.

Soybean intensive sorting is to remove impurity, removal broken kernel, damage by worms grain, moldy metamorphism grain in the above-mentioned technology;

The oven dry decortication is to adopt spiral air flow drying machine drying, and making the soybean water content is 10～10.5%, directly peels with flaying machine in the back;

The inactivation enzyme that goes out is the bean cotyledon after the oven dry decortication and temperature to be 95 ℃ contain 0.3% KHCO ₃The aqueous solution is together by the inactivation machine, and the passivation fatty acid oxidase also makes the soybean of decortication softening;

Pulverizing paste producing is to adopt beater grinder to pulverize paste producing, and the sieve bore dia of pulverizer is 1mm;

Correct grinding separates, and correct grinding adopts colloid mill, separates with slurry slag separator and separates, and separate mesh is 80 orders, and the soymilk after the separation adds an amount of vegetable oil and 200 order Ginseng Root Powders, and addition is 4/10000ths to 15/10000ths of a soymilk weight;

High-temperature sterilization adopts heat-exchangers of the plate type to carry out high-temperature short-time sterilization, and sterilising temp is 110 ℃～130 ℃, and the time was 30 seconds～10 seconds;

Modified, be that syrup and the various nutrition fortifier that will contain glucose, granulated sugar and honey is added in the soymilk, its addition is a soymilk weight 20%～35%, the Cooling or heating jar that adopts belt stirrer mixes soymilk and syrup and various hardening agent;

Homogeneous is a homogeneous under 250 kilograms of pressure, adopts high pressure homogenizer that the oil in the soymilk, syrup and various hardening agent are evenly mixed;

Vacuum concentrates, and is to concentrate in vacuum concentrator, and thickening temperature is 40 ℃～65 ℃, and vacuum is 0.08MPa, makes soymilk become the dense milk of solid content 25～45% water evaporates;

Spray-drying is carried out in spray drying tower, and the EAT of drying tower is 150 ℃～160 ℃, and temperature of outgoing air is 80 ℃～85 ℃ makes dense milk become water content less than 3% soymilk powder;

Sieve the packing of checking the weight, adopt electric screen grader the meal piece to be removed the packing of checking the weight then.

Claims

1, a kind of ginseng, honey and soya-bean milk powder, it is characterized in that containing in this soymilk powder a certain proportion of genseng or honey, genseng is to dose the powder genseng after the separation bean dregs before the high temperature sterilization of this production technology, and honey is to be added in the syrup mixing with soya-bean milk then in the hardening and tempering process process.

2, the production technology of the described ginseng, honey and soya-bean milk powder of claim 1 is, earlier with soybean intensive sorting, dry successively then decortication → inactivation go out enzyme → pulverizings paste producing → correct grinding separation → high temperature sterilization → modified → homogeneous → vacuum concentrated → spray the affair drying → screening packing of checking the weight.

3, the production technology of the described ginseng, honey and soya-bean milk powder of claim 1 is characterized in that;

A, soybean intensive sorting be remove impurity, broken kernel, damage by worms the grain, the moldy metamorphism grain;

B, oven dry decortication are to adopt spiral air flow drying machine drying, and making the soybean water content is 10～10.5%, directly peel with flaying machine in the back;

C, the inactivation enzyme that goes out is that bean cotyledon and temperature after the oven dry decortication are 95 ℃, contain 0.3% KHCOO ₃The aqueous solution is together by the inactivation machine, and the passivation fatty acid oxidase also makes the soybean of decortication softening;

D, pulverizing paste producing are to adopt beater grinder to pulverize paste producing, and the sieve bore dia of pulverizer is 1mm;

It is to adopt the colloid mill correct grinding that e, correct grinding separate, and separates with slurry slag separator, and separate mesh is 80 orders, and the soymilk after the separation adds an amount of vegetable oil and 200 order Ginseng Root Powders, and the amount of inserting of Ginseng Root Powder is 4/10000ths to 15/10000ths of a soymilk weight;

F, high-temperature sterilization are to adopt heat-exchangers of the plate type to carry out high-temperature short-time sterilization, and sterilising temp is 110 ℃～130 ℃, and the time was 30 seconds～10 seconds;

Syrup and various nutrition fortifier that h, modified amount will contain glucose, granulated sugar and honey are added in the soymilk, and its addition is a soymilk weight 20%～35%, with the Cooling or heating jar of belt stirrer soymilk and syrup and various hardening agent are mixed;

G, homogeneous are homogeneous under 250 kilograms of pressure, adopt high pressure homogenizer that the oil in the soymilk, syrup and various hardening agent are evenly mixed;

It is to concentrate in vacuum concentrator that m, vacuum concentrate, and thickening temperature is 40 ℃～65 ℃, and vacuum is 0.08MPa, makes soymilk become the dense milk of solid content 25～45% water evaporates;

Carry out in n, the spray-drying spray drying tower, the EAT of drying tower is 150 ℃～160 ℃, and temperature of outgoing air is 80 ℃～85 ℃ makes dense milk become water content less than 3% soymilk powder;

Z, screening are checked the weight packing employing electric screen grader with the removal of meal piece, the packing of checking the weight then.