CN108174924B - Processing method for making hot chocolate drink by using roasted soybean milk waste - Google Patents
Processing method for making hot chocolate drink by using roasted soybean milk waste Download PDFInfo
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- CN108174924B CN108174924B CN201810165265.5A CN201810165265A CN108174924B CN 108174924 B CN108174924 B CN 108174924B CN 201810165265 A CN201810165265 A CN 201810165265A CN 108174924 B CN108174924 B CN 108174924B
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention relates to a preparation method for preparing a hot chocolate drink by using roasted soybean milk waste, belonging to the field of deep processing of agricultural and sideline products. The method comprises the steps of screening, heating, soaking, freeze drying, baking, drying again in a drying oven, melting chocolate, heating milk and mixing bean dregs which are soybean milk wastes, and finally obtaining the soybean milk with consistent particle size and no adhesion; the hot chocolate drink has smooth and sweet taste, strong cocoa aroma and light milk aroma. The product is suitable for industrial production, accords with catering consumption, and has great market potential. The research result can drive the product development of the bean dregs, enrich the types of leisure food and have necessary economic and social significance.
Description
Technical Field
The invention relates to a processing method for making hot chocolate drink by using roasted soybean milk waste, belonging to the field of deep processing of agricultural and sideline products.
Background
The soybean milk waste-bean dregs deep-processing products in the current market are few in types and single in taste.
The fresh bean dregs contain high water content (usually about 85%), and are rich in protein, fat, carbohydrate, mineral elements and other nutrients, so that the fresh bean dregs are good microbial culture medium, and are extremely easy to decay and poor in storability. Thus, the fresh bean dregs need to be dehydrated and dried so as to be better stored or processed deeply.
So far, many enterprises and professionals at home and abroad have studied the bean dregs dewatering and drying technology, for example, the Nihon food company of Japan organizes and develops a drying device for processing fresh bean curd dregs by 20 tons to dry the bean dregs, the Jinggang oil company of Japan references the composition principle of a fish meal dryer introduced by Denmark to develop a bean dregs dryer and a far infrared heating and drying technology independently
The method comprises the following steps of conditioning wet bean dregs, a Heilongjiang rotary milling flash evaporation drying method, a stirring type bean dreg drying process and the like, wherein part of processes are applied in actual production and achieve better effects, but the following problems still exist in some small aspects:
1. removing fishy smell of soybean dregs
The main factor of the bean dregs generating beany flavor is the lipoxygenase of the bean dregs. During the processing of soybean, the enzyme acts on lipid and decomposes to produce volatile aldehydes, ketones, alcohols, etc., resulting in beany flavor[8]. The traditional deodorization method is based on heating and destroys the enzyme activity. However, the method does not obtain satisfactory results, and has the defects of long time consumption, high energy consumption and the like. Therefore, the proper deodorization process is a factor influencing the processing of the soybean dregs.
2. Deep processing problem of soybean dregs
The existing processing method for deep processing of soybean dregs is limited to the aspect of dietary fibers (including soluble dietary fibers and insoluble dietary fibers), which destroys other components in the soybean dregs, such as protein, vitamins and the like, and how to realize separation and preparation of the dietary fibers and reasonably utilize the other components in the soybean dregs is another problem which needs to be solved by research and development work of the soybean dregs.
Disclosure of Invention
In order to solve the problems of few types and single taste of the existing deep-processed products of the bean dregs, the invention provides the preparation method for preparing the hot chocolate beverage by using the roasted soybean milk waste.
The invention adopts the drying technology to process the materials, not only preserves the nutrient components of the bean dregs, but also increases the taste of the bean dregs. And baking and heating the bean dregs, and then mixing and stirring the materials to prepare a finished product.
A method for preparing hot chocolate beverage from baked soybean milk waste comprises screening purchased soybean milk waste, heating, soaking, freeze drying, baking, drying again in drying oven, melting chocolate, heating milk, and mixing; the method comprises the following steps:
raw material screening: selecting bean dregs of the soybean milk without mildewing, green and bad smell as raw materials.
(II) heating: placing the screened bean dregs into water of 20 deg.C, boiling for 25min, keeping the water temperature at 95 deg.C, and filtering with metal mesh screen to remove water.
(III) soaking: by utilizing the water absorption characteristic of bean dregs holes, the bean dregs are soaked in hot milk at 45 ℃ for 30min, so that the milk fragrance is increased.
(IV) freeze drying: draining the soaked bean dregs, and freezing in a refrigerator at-65 deg.C for 3 hr to destroy the water tissue structure of the bean dregs.
(V) baking: placing the frozen bean dregs into an oven, baking at 145 deg.C and 155 deg.C for 20min, and turning over every 4min to ensure that the bean dregs are crisp and have water content less than or equal to 5%, and cooling for use.
(VI) drying again: quickly placing the baked bean dregs into a drying oven, and drying with hot air at 65-70 deg.C until the water content is below 1%.
(seventh) melting chocolate: pre-mixing chocolate in water bath at 40 ℃ to ensure that particles are not generated and uniform luster is presented;
(eighth) heating the milk: pouring milk into milk pan, and heating to boil
(nine) stirring: adding melted chocolate into hot milk, stirring, adding dried soybean milk waste, stirring, and spreading sugar powder.
In the invention, the ingredient formula for preparing the hot chocolate drink by using the soybean milk waste is preferably as follows by mass: 30% of chocolate, 30% of milk, 35% of roasted soybean milk waste and 5% of powdered sugar.
And (IV) when the drained soybean milk waste is frozen in a low-temperature refrigerator, the temperature is-65 ℃, and a method of spreading the soybean milk waste on a material tray in a double-layer mode is adopted in the freezing refrigerator to promote the soybean milk waste to be fully frozen.
And (V) when the soybean milk waste is baked in the oven, uniformly spreading the soybean milk waste on the middle part of the baking tray in a single layer.
The method of the invention transforms and utilizes the soybean milk waste into the novel dessert tea drink, is suitable for industrial production, conforms to catering consumption and has great market potential. The research result can drive the product development of the bean dregs, enrich the types of leisure food and have necessary economic and social significance.
Detailed Description
Determination of bean dregs nutrient component index
1. Insoluble dietary fiber assay
Fresh samples were freeze dried and crushed to pass through a 20 mesh screen. Weighing two parts of 0.5g sample, respectively placing in 600ml high waist beaker, adding 100ml neutral washing solution, heating for 5-10 min to boil, slowly heating to keep the solution in reflux state for 60min, filtering with porous glass crucible, washing with at least 10ml of 95-100 deg.C hot water, adding 10ml of alpha-amylase solution and 15ml of 95-100 deg.C hot water, maintaining for 5min, suction filtering to remove the enzyme solution, and is washed by hot water, 15ml of hot water with the temperature of 95-100 ℃ and 10ml of alpha-amylase solution are added again, keeping the mixture on a water bath at 55 ℃ for 1 hour, performing suction filtration through a porous crucible, washing filter residues with hot water of not less than 100ml, finally washing the filter residues with 20ml of acetone for 2 times, placing the filter residues in an oven at 105 ℃ for drying overnight, taking out the filter residues, placing the filter residues in a dryer for cooling to normal temperature, weighing to obtain a first weighing mass, then performing ashing in a muffle furnace at 525 ℃ for 4 hours, and weighing after cooling to obtain a second weighing mass.
Insoluble dietary fiber (%) - (first weight mass-second weight mass) ÷ sample mass × 100%
2. Soluble dietary fiber assay
Weighing two 0.5g samples, respectively placing in 50ml test tube with ground stopper, adding 20ml water and 2ml 2mol/L acetate buffer solution, mixing, heating at 120 deg.C and 130kPa for 60min (not plugging the ground stopper too tightly to prevent explosion), adding 100 μ L heat-resistant alpha-amylase, plugging the stopper, placing in boiling water bath for 30min, filtering through porous crucible to separate out soluble dietary fiber, receiving the filtrate with flask, washing the test tube with 10ml hot water and pouring into filtering crucible, removing insoluble residue, washing the crucible with 5ml hot water, adding 4ml 2mol/L sodium acetate buffer solution into the filtrate, stirring, adding 50 μ L diastase, plugging the stopper, placing in 60 deg.C water bath for 30min, adding 20 μ L protease, keeping in 60 deg.C water bath for 30min, adding 4 times volume of anhydrous ethanol (165ml), after mixing, the bottle stopper is tightly plugged and kept stand for 60min to promote the generation of sediment, the mixture is filtered by a mesoporous crucible, a plurality of glass cottons are added as filter aids, 20ml of 80% ethanol solution is used for washing the sediment twice, then the sediment is cleaned by 20ml of acetone, the obtained product is placed in a 105 ℃ oven overnight, the obtained product is taken out and placed in a dryer to be cooled to room temperature, then the obtained product is weighed to obtain the third weighing mass, and the obtained product is ashed at 525 ℃ for 4h and then weighed again to obtain the fourth.
Soluble dietary fiber content ═ weight third-fourth (crucible mass + blank control residue mass-crucible mass after ashing) ] ÷ sample mass × 100%
3. Protein assay method
Mixing bean dregs with water according to a ratio of 1:6, taking 2g of a sample, adding 300mg of potassium sulfate-copper sulfate mixed powder into a 50ml dry Kjeldahl flask, adding 3ml of 95% concentrated sulfuric acid, heating by an electric furnace, digesting in a ventilated kitchen, heating a small funnel at a bottle mouth, heating by slow fire to avoid foam splashing and prevent the foam from rising to the bottle neck, keeping liquid in the bottle boiling by strong fire after the foam stops generating, rotating the flask from time to completely digest the sample until the digestive juice is clear and transparent, taking one Kjeldahl flask without adding the sample, performing a blank test to determine trace nitrogen-containing substances possibly contained in the reagent, and correcting the sample. Washing the micro Kjeldahl apparatus (firstly washing with steam). After cooling the digestive juice in the Kjeldahl flask, transferring all the digestive juice into a volumetric flask of 100ml, and fixing the volume to the scale with distilled water. 20m1 of the diluted digestion solution was sucked up and placed in the reaction chamber of a base distillation apparatus, 10m1 of 30% sodium chloride solution was added, the glass stopper was closed, and a little distilled water was added to the funnel as a water seal. Taking a triangular flask, adding 10ml of boric acid-Tian's indicator mixed solution, placing the flask at the lower opening of a condenser tube, and immersing the opening of the condenser tube below the liquid level of the boric acid to ensure the absorption of chlorine. Heating the water vapor generator, boiling, clamping the clamp, and performing Kjeldahl distillation. The liquid mixture of boric acid and indicator in the triangular flask absorbs the distilled nitrogen and turns from purple red to green. Distilling for 15min, allowing the liquid level of the boric acid to leave the opening of the condensing tube, and then steaming for 1-2 min to flush the opening of the condensing tube. The blank test was carried out in the same manner. After the sample and the blank are distilled, titrating by using 0.01M standard hydrochloric acid until the mixed solution of the boric acid and the Tian's indicator changes from green to light purple, thus obtaining the titration end point.
Sample total nitrogen (mg) × (volume of standard hydrochloric acid consumed at sample titration-volume of hydrochloric acid consumed at blank titration) × standard hydrochloric acid equivalent concentration × 14 × 100/20
Sample phase protein content (mg) ═ total nitrogen content (mg) × 6.25
4. Fat determination method
About 2g of bean dregs are weighed and placed in a 50ml test tube, 8ml of water is added, and 10ml of concentrated hydrochloric acid is added after uniform mixing. And (3) putting the test tube into a water bath at 70-80 ℃, and stirring the test tube once by using a glass rod every 5-10 min until the free digestion of the sample fat is complete, wherein the time is about 40-50 min. During the hydrolysis process, such as water evaporation, water should be added properly to keep the total volume of the solution constant so as to avoid the increase of acid concentration. The tube was removed, 10ml of ethanol was added, and mixed. After cooling, the mixture was transferred to a 100ml stoppered measuring cylinder, the tube was washed with 25ml ether in portions, and the washings were poured into the measuring cylinder. Adding the stopper, shaking for 1min, carefully opening the stopper to release gas, plugging, standing for 12min, carefully opening the stopper, and flushing the stopper and the fat attached to the opening of the barrel with petroleum ether-diethyl ether mixed solution. Standing for 10-20 min, after the upper liquid is clear, sucking out the supernatant into a flask with constant weight, adding 5ml of petroleum ether-diethyl ether equal amount mixed liquid into a measuring cylinder with a plug, shaking, standing, sucking out the upper diethyl ether, and putting into the original flask. And recovering ether in the flask, evaporating the flask on a water bath to dryness, drying in an oven at 100-105 ℃ for 2h, taking out, putting in a dryer, cooling for 30min, weighing, and repeatedly drying and cooling to constant weight.
TABLE 1 nutritional ingredient index
(II) preparation of bean dreg hot chocolate beverage
The preparation method of the hot chocolate drink by using the soybean milk waste comprises the following steps: screening purchased soybean milk waste, heating, soaking, freeze drying, baking, drying again in a drying oven, melting chocolate, heating milk, and mixing.
1. Screening raw materials: selecting soybean milk waste without mildew, green and bad smell as raw material.
2. Heating: placing the screened bean dregs into water of 20 deg.C, boiling for 25min, keeping the water temperature at 95 deg.C, removing beany flavor, and filtering with metal mesh screen to remove water.
3. Soaking: by utilizing the water absorption characteristic of bean dregs holes, the bean dregs are soaked in hot milk at 45 ℃ for 30min, so that the milk fragrance is increased.
4. And (3) freeze drying: (1) draining the soaked bean dregs, and freezing in a refrigerator at-65 deg.C for 3 hr to destroy the water tissue structure of the bean dregs.
5. Baking: placing the frozen bean dregs into an oven, baking at 145 deg.C and 155 deg.C for 20min, and turning over every 4min to ensure that the bean dregs are crisp and have water content less than or equal to 5%, and cooling for use.
6. And (3) drying again: quickly placing the baked bean dregs into a drying oven, and drying with hot air at 65-70 deg.C until the water content is below 1%.
7. Melting chocolate: water bath pre-mixing the chocolate to ensure that no particles exist and uniform luster is presented;
8. heating milk: pouring milk into milk pan, and heating to boil
9. Stirring: adding the melted chocolate into hot milk, stirring uniformly, adding the dried soybean milk waste, stirring uniformly, and spreading powdered sugar.
(III) quality detection of bean dreg hot chocolate beverage
1. Sensory testing
The tested sample is poured into a clean white bowl, the color, the shape and the impurities are directly observed by naked eyes, the smell is smelled, and the taste is tasted, so that the result shows that the hot chocolate drink prepared from the prepared soybean milk waste reserves the color and the flavor of the original soybean dregs and chocolate, has good smoothness, good mouthfeel and easy digestion, and part of the results are shown in table 2.
TABLE 2 sensory test results
2. Detection of physicochemical index
The hot chocolate drink prepared from the prepared soybean milk waste well keeps various nutritional ingredients in the soybeans, such as bean dreg protein, dietary fiber, fat and the like. And (2) detecting the contents of the protein in the bean dregs, the dietary fiber and the fat according to the method in the step (I), wherein the result shows that the content of the protein in the bean dregs, the content of the dietary fiber and the content of the fat in the hot chocolate drink prepared from the soybean milk waste are 29.32%, 51.80% and 12.40%. Wherein the ash content of the bean dreg protein is 3.6 percent, the water content is 6.1 percent, the protein content is about 80 percent, and the protein yield is more than 90 percent. The amino acid composition of the protein is substantially identical to that of soy protein.
3. Microbiological indicator detection
TABLE 3 detection of microbiological indicators for making hot chocolate drink from roasted soymilk waste
And (3) preparing the hot chocolate drink from the soybean milk waste prepared in the step (II), detecting the microbial indexes of the hot chocolate drink, and enabling the result to be shown in table 3, wherein the result meets the national industrial standard.
(IV) bean dreg freezing temperature experiment:
(1) draining the soaked bean dregs, and freezing in a refrigerator at-60 deg.C for 3 hr to destroy the water tissue structure of bean dregs.
Baking: placing the frozen bean dregs into an oven, baking at 145 deg.C and 155 deg.C for 19min, and turning over every 4min to ensure that the bean dregs are crisp and have water content less than or equal to 5%, and cooling for use.
(2) Draining the soaked bean dregs, and freezing in a refrigerator at-65 deg.C for 3 hr to destroy the water tissue structure of the bean dregs. Baking: placing the frozen bean dregs into an oven, baking at 145 deg.C and 155 deg.C for 20min, and turning over every 4min to ensure that the bean dregs are crisp and have water content less than or equal to 5%, and cooling for use.
(3) Draining the soaked bean dregs, and freezing in a refrigerator at-70 deg.C for 3 hr to destroy or even lose the water tissue structure of bean dregs.
Baking: putting the frozen bean dregs into an oven, baking for 22min at the temperature of 145 ℃ below fire and 155 ℃ above fire, turning the bean dregs into flour every 4min to ensure that the bean dregs are crisp and the moisture content of the bean dregs is less than or equal to 5%, and cooling for later use.
Comparing the results of the three experiments, the second experiment is better than the first experiment and the third experiment, and the temperature of minus 65 ℃ is the optimal freezing temperature point of the bean dregs.
Claims (4)
1. A preparation method for preparing hot chocolate beverage by using roasted soybean milk waste is characterized by comprising the steps of screening, heating, soaking, freeze drying, roasting, drying again in a drying box, melting chocolate, heating milk and mixing the soybean milk waste; the method comprises the following specific steps:
1) screening soybean milk waste: selecting soybean milk and bean dregs without mildew, green and bad smell as raw materials;
2) heating: placing the screened bean dregs into water of 20 deg.C, boiling for 25min, keeping the water temperature at 95 deg.C, removing beany flavor, and filtering with metal mesh screen to remove water;
3) soaking: soaking bean dregs in hot milk of 45 deg.C for 30min to increase milk fragrance by using water absorption property of bean dregs holes;
4) and (3) freeze drying: draining the soaked bean dregs, and freezing in a refrigerator at-65 ℃ for 3h to destroy the water tissue structure of the bean dregs;
5) baking: putting the frozen bean dregs into an oven, baking for 20min at the temperature of 145 ℃ below fire and 155 ℃ above fire, turning the bean dregs into flour every 4min to ensure that the bean dregs are crisp, wherein the moisture content of the bean dregs is less than or equal to 5%, and cooling for later use;
6) and (3) drying again: quickly placing the baked bean dregs into a drying oven, and drying with hot air at 65-70 deg.C until the water content is below 1%;
7) melting chocolate: pre-mixing chocolate in water bath at 40 ℃ to ensure that the chocolate has no particles and uniform luster;
8) heating milk: pouring milk into a milk pan, and heating to boil;
9) stirring: adding the melted chocolate into hot milk, stirring uniformly, adding the dried soybean milk waste, stirring uniformly, and spreading powdered sugar.
2. The preparation method according to claim 1, characterized in that the ingredient formula of the hot chocolate drink made from the soybean milk waste is as follows by mass: 30% of chocolate, 30% of milk, 35% of roasted soybean milk waste and 5% of powdered sugar.
3. The preparation method according to claim 1, wherein the drained soybean milk waste of the step 4) is frozen in a low-temperature refrigerator at a temperature of-65 ℃ and a double-layered flatwise method is used in the freezing refrigerator to promote the sufficient freezing thereof.
4. The preparation method as claimed in claim 1, wherein the soybean milk waste is uniformly spread in a single layer on the middle portion of the roasting pan when the soybean milk waste is roasted in the oven.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999602A (en) * | 2010-12-03 | 2011-04-06 | 常州市宣塘豆制品市场有限公司 | Process for preparing bean dreg powder |
| CN103250790A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Rush cocoa bean milk powder |
| CN107125590A (en) * | 2017-04-26 | 2017-09-05 | 蚌埠市星光豆制品厂 | A kind of fermented soybean dregs sauce |
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2018
- 2018-02-28 CN CN201810165265.5A patent/CN108174924B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999602A (en) * | 2010-12-03 | 2011-04-06 | 常州市宣塘豆制品市场有限公司 | Process for preparing bean dreg powder |
| CN103250790A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Rush cocoa bean milk powder |
| CN107125590A (en) * | 2017-04-26 | 2017-09-05 | 蚌埠市星光豆制品厂 | A kind of fermented soybean dregs sauce |
Non-Patent Citations (1)
| Title |
|---|
| 程文健等.豆渣牛乳复合饮料的研制.《吉林农业》.2011,(第12期),第221页. * |
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