CN108991128A - 速溶豆奶粉的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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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Abstract
本发明公开了一种速溶豆奶粉的制备方法,包括以下步骤:步骤一、按重量份数计,将80份黄豆、30份红豆、30份黑豆、10份红芸豆、5份豌豆、2份毛豆混合,进行脱腥处理,再加入3份白灵菇粉、6份秋葵粉、8份葡萄籽提取物、6份山竹果肉提取物、10份果蔬粉,混合,干燥,过筛,得粒芯;步骤二、将1份茶多酚、1份木糖醇、1份益生菌混合,溶解,加入乳清蛋白粉和乳酸钙,搅拌,得浆液;步骤三、将浆液喷涂在粒芯上,干燥,过筛,灭菌。本发明的速溶豆奶粉冲泡时无颗粒感,不团聚,无豆腥味,口感清新,具有抗衰老、排毒养颜的效果。
Description
技术领域
本发明涉及食品领域。更具体地说,本发明涉及一种速溶豆奶粉的制备方法。
背景技术
速溶豆奶粉是一种新型固体饮料,它综合了大豆和牛奶的营养成份,具有口感细腻,香味浓郁,营养丰富,携带方便等特点。其中,大豆蛋白质含量更是高达40%,是优质蛋白质,含有人体所必需的氨基酸,其中赖氨酸的含量高于谷物,是植物性食物当中最合理、最接近于人体所需的比例。但是,采用传统方法生产速溶豆奶粉,有豆腥味,保健作用局限,粉体溶解性差,复水后易出现分层沉淀的现象,严重影响了豆奶的口感和品质。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种速溶豆奶粉的制备方法,速溶豆奶粉冲泡时无颗粒感,不团聚,无豆腥味,口感清新,具有抗衰老、排毒养颜的效果。
为了实现根据本发明的这些目的和其它优点,提供了一种速溶豆奶粉的制备方法,包括以下步骤:
步骤一、按重量份数计,将80份黄豆、30份红豆、30份黑豆、10份红芸豆、5份豌豆、2份毛豆混合,去皮,进行脱腥处理,研磨成粉末,再加入3份白灵菇粉、6份秋葵粉、8份葡萄籽提取物、6份山竹果肉提取物、10份果蔬粉,混合,干燥,过筛,粒径为100μm,得粒芯;
所述脱腥处理具体为:向混合大豆中加入5份柠檬酸、5份蔗糖,炒制,冷却,粉碎至粒径不大于2mm,加入火山石,置于温度为25℃、光照强度为20000lx环境中,然后以每半小时升高5℃、5000lx的速度增加环境温度和光照强度,期间震荡混合大豆粒与火山石,使辐照均匀,持续3h结束辐照,去除火山石,将混合大豆粒粉碎至粒径不大于1mm,加入8份脱腥剂混合,过筛,即得,其中所述脱腥剂包括质量比为25:30:30:20的玉米胚芽粉、荷叶粉、小麦胚芽粉、苦荞麸皮粉;
步骤二、将1份茶多酚、1份木糖醇、1份益生菌混合,用混合物10倍重量的40℃水溶解,加入质量比为10:1的乳清蛋白粉和乳酸钙,使料液比为1:8g/mL,搅拌至粘稠,得浆液;
步骤三、将浆液喷涂在粒芯上,干燥,过筛,灭菌,即得。
优选的是,所述果蔬粉为质量比为1:2的芦笋冻干粉和薄荷冻干粉。
优选的是,所述益生菌包括60wt.%双歧杆菌冻干粉和40wt.%枯草芽孢杆菌冻干粉。
优选的是,所述白灵菇粉经过预处理:将新鲜白灵菇去除根蒂,剁成泥状,在90~100℃下蒸制15min,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得。
优选的是,所述秋葵粉经过预处理:将新鲜秋葵洗净后在质量分数为0.5%的柠檬酸水溶液中浸泡,沥干,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得。
优选的是,所述葡萄籽提取物经过预处理:将洗净的葡萄籽提取物与3倍质量的水混合,在70℃研磨10min得浆液,加入浆液质量1%的纤维酶水解2h,加热到100℃灭酶,加入浆液质量10%的琼脂,搅拌,均质,在70℃糊化20min,滚筒干燥,即得葡萄籽提取物。
优选的是,所述山竹果肉提取物经过预处理:将去壳后的山竹果肉瓣去胡,加入质量比为2:1的羧甲基纤维素钠和甘露醇混合,放入胶体磨中依次进行粗磨和细磨,粗磨的胶体磨磨体间隙为2mm,细磨的胶体磨磨体间隙为2μm,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得粉状山竹果肉提取物。
本发明至少包括以下有益效果:
第一、本发明的配方制备的速溶豆奶粉在冲泡时遇水快速溶解,不易发生团聚,饮用时无颗粒感、杂质感,豆腥味脱除彻底,口感清新,混合大豆与白灵菇粉、秋葵粉、葡萄籽提取物、山竹果肉提取物的复配,具有清除自由基、抗衰老、排毒养颜,提高免疫力,改善体质的效果;
第二、酸炒和糖炒使混合大豆表层的小分子醛、醇、酮挥发并发生醛脱氢酶促反应,粉碎后升温辐照进一步挥发,火山石在温热晒环境吸附效果增强,稀松多孔裹挟发生非酶促氧化反应的挥发成分,研磨后加入脱腥剂再进一步去除深层豆腥味成分;复配益生菌提供菌群环境;山竹果肉瓣经过胶体磨有利于营养成分的释放;白灵菇蒸制后速冻形成大量空隙,使产品具有高比表面积;秋葵酸浸后速冻,对产品产生护色效果;葡萄籽酶解后与琼脂复配,防止多酚流失;加入芦笋冻干粉和薄荷冻干粉增加复合营养,调配清新口味;粒芯和浆液的层次感使产品遇水后具有吸水性,充当输水介质。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施方案中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
<实例1>
一种速溶豆奶粉的制备方法,包括以下步骤:
步骤一、按重量份数计,将80份黄豆、30份红豆、30份黑豆、10份红芸豆、5份豌豆、2份毛豆混合,去皮,进行脱腥处理,研磨成粉末,再加入3份白灵菇粉、6份秋葵粉、8份葡萄籽提取物、6份山竹果肉提取物、10份果蔬粉,混合,干燥,过筛,粒径为100μm,得粒芯;
所述脱腥处理具体为:向混合大豆中加入5份柠檬酸、5份蔗糖,炒制,冷却,粉碎至粒径不大于2mm,加入火山石,置于温度为25℃、光照强度为20000lx环境中,然后以每半小时升高5℃、5000lx的速度增加环境温度和光照强度,期间震荡混合大豆粒与火山石,使辐照均匀,持续3h结束辐照,去除火山石,将混合大豆粒粉碎至粒径不大于1mm,加入8份脱腥剂混合,过筛,即得,其中所述脱腥剂包括质量比为25:30:30:20的玉米胚芽粉、荷叶粉、小麦胚芽粉、苦荞麸皮粉;
步骤二、将1份茶多酚、1份木糖醇、1份益生菌混合,用混合物10倍重量的40℃水溶解,加入质量比为10:1的乳清蛋白粉和乳酸钙,使料液比为1:8g/mL,搅拌至粘稠,得浆液;
步骤三、将浆液喷涂在粒芯上,干燥,过筛,灭菌,即得。
其中,所述果蔬粉为质量比为1:2的芦笋冻干粉和薄荷冻干粉。
所述益生菌包括60wt.%双歧杆菌冻干粉和40wt.%枯草芽孢杆菌冻干粉。
所述白灵菇粉经过预处理:将新鲜白灵菇去除根蒂,剁成泥状,在90~100℃下蒸制15min,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得粉状白灵菇。
所述秋葵粉经过预处理:将新鲜秋葵洗净后在质量分数为0.5%的柠檬酸水溶液中浸泡,沥干,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得粉状秋葵。
所述葡萄籽提取物经过预处理:将洗净的葡萄籽提取物与3倍质量的水混合,在70℃研磨10min得浆液,加入浆液质量1%的纤维酶水解2h,加热到100℃灭酶,加入浆液质量10%的琼脂,搅拌,均质,在70℃糊化20min,滚筒干燥,即得葡萄籽提取物。
所述山竹果肉提取物经过预处理:将去壳后的山竹果肉瓣去胡,加入质量比为2:1的羧甲基纤维素钠和甘露醇混合,放入胶体磨中依次进行粗磨和细磨,粗磨的胶体磨磨体间隙为2mm,细磨的胶体磨磨体间隙为2μm,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得粉状山竹果肉提取物。
<对比例1>
配方同实例1,制备方法不同的是:
A组:向混合大豆中加入5份柠檬酸、5份蔗糖,炒制,冷却,粉碎至粒径不大于2mm,加入火山石,置于温度为25℃、光照强度为20000lx环境中,然后以每半小时升高5℃、5000lx的速度增加环境温度和光照强度,期间震荡混合大豆粒与火山石,使辐照均匀,持续3h结束辐照,去除火山石,将混合大豆粒研磨成粉末,不再添加脱腥剂进行后续操作;
B组:向混合大豆中加入5份柠檬酸、5份蔗糖,炒制,冷却,研磨成粉末,不再添加火山石升温辐照、不再添加脱腥剂进行后续操作;
C组:将混合大豆直接干燥,过筛制备粒芯,不进行脱腥处理。
<对比例2>
配方和制备方法同实例1,不同的是,不添加秋葵粉、葡萄籽提取物、山竹果肉提取物。
<对比例3>
配方和制备方法同实例1,不同的是,不添加白灵菇粉。
<对比例4>
配方同实例1,不同的是,不添加白灵菇粉,制备方法为:直接将步骤一的所有组分(白灵菇粉除外)混合,干燥,过筛,灭菌,粒径为100μm。
<脱腥处理试验>
分别向100mL水(85~90℃)中加入15g的实例1、对比例1(ABC三组)的产品,搅拌均匀,观察色泽和风味(10人依次试吃各组,每两组之间试吃前用漱口水消毒),测试己醛含量(采用刘燕等于2003年在《大豆通报》上发布的<大豆豆浆与豆粉制品中总醛的快速测定方法>),结果如表1所示。
由上表看出,实例1冲调的速溶豆奶粉脱腥效果彻底,故脱腥处理可逐层次去除豆腥味成分。
<免疫力试验>
脾指数和胸腺指数在一定程度上与免疫力为正向关系。将40只30±5g的小鼠(雌雄各半)随机平均分为两组,将实例1、对比例2产品(15g)加适量温开水(100mL)搅拌均匀,两组小鼠每日分别加喂实例1、对比例2的产品,6周后测量各组的皮指数和胸腺指数,结果如表2所示。
由上表看出,实例1可显著提高小鼠的脾指数和胸腺指数,能够显著提高免疫力。
<抗衰老试验>
将40只30±5g的小鼠(雌雄各半)随机平均分为两组,每组小鼠颈背部皮下注射D-半乳糖(1.25g/kg)造衰老模型,每天注射1次,连续40d给D-半乳糖。将实例1、对比例2产品(15g)加适量温开水(100mL)搅拌均匀,其中,从第11d开始两组小鼠每日分别加喂实例1、对比例2的产品,连续加喂30d。最后1d注射和加喂至少6h后,对小鼠眼眶取血50μL,加入5mL生理盐水,离心,弃上清液,加预冷双蒸馏水0.2mL,溶血,加预冷95%乙醇0.1mL,震荡,加预冷氯仿0.1mL,抽提,离心,测抽提液SOD活力,结果如表3所示。
由上表看出,实例1可显著提高SOD活力,延缓衰老。
<溶解速率试验>
将实例1、对比例3、对比例4的产品(15g)加100mL温开水,自然溶解5min,结果如表4所示。
由上表可以看出,实例1可快速溶解,白灵菇粉的加入、以及浆液涂层的制备,显著避免团聚和粘附。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实例。
Claims (7)
1.一种速溶豆奶粉的制备方法,其特征在于,包括以下步骤:
步骤一、按重量份数计,将80份黄豆、30份红豆、30份黑豆、10份红芸豆、5份豌豆、2份毛豆混合,去皮,进行脱腥处理,研磨成粉末,再加入3份白灵菇粉、6份秋葵粉、8份葡萄籽提取物、6份山竹果肉提取物、10份果蔬粉,混合,干燥,过筛,粒径为100μm,得粒芯;
所述脱腥处理具体为:向混合大豆中加入5份柠檬酸、5份蔗糖,炒制,冷却,粉碎至粒径不大于2mm,加入火山石,置于温度为25℃、光照强度为20000lx环境中,然后以每半小时升高5℃、5000lx的速度增加环境温度和光照强度,期间震荡混合大豆粒与火山石,使辐照均匀,持续3h结束辐照,去除火山石,将混合大豆粒粉碎至粒径不大于1mm,加入8份脱腥剂混合,过筛,即得,其中所述脱腥剂包括质量比为25:30:30:20的玉米胚芽粉、荷叶粉、小麦胚芽粉、苦荞麸皮粉;
步骤二、将1份茶多酚、1份木糖醇、1份益生菌混合,用混合物10倍重量的40℃水溶解,加入质量比为10:1的乳清蛋白粉和乳酸钙,使料液比为1:8g/mL,搅拌至粘稠,得浆液;
步骤三、将浆液喷涂在粒芯上,干燥,过筛,灭菌,即得。
2.如权利要求1所述的速溶豆奶粉的制备方法,其特征在于,所述果蔬粉为质量比为1:2的芦笋冻干粉和薄荷冻干粉。
3.如权利要求1所述的速溶豆奶粉的制备方法,其特征在于,所述益生菌包括60wt.%双歧杆菌冻干粉和40wt.%枯草芽孢杆菌冻干粉。
4.如权利要求1所述的速溶豆奶粉的制备方法,其特征在于,所述白灵菇粉经过预处理:将新鲜白灵菇去除根蒂,剁成泥状,在90~100℃下蒸制15min,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得。
5.如权利要求1所述的速溶豆奶粉的制备方法,其特征在于,所述秋葵粉经过预处理:将新鲜秋葵洗净后在质量分数为0.5%的柠檬酸水溶液中浸泡,沥干,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得。
6.如权利要求1所述的速溶豆奶粉的制备方法,其特征在于,所述葡萄籽提取物经过预处理:将洗净的葡萄籽提取物与3倍质量的水混合,在70℃研磨10min得浆液,加入浆液质量1%的纤维酶水解2h,加热到100℃灭酶,加入浆液质量10%的琼脂,搅拌,均质,在70℃糊化20min,滚筒干燥,即得葡萄籽提取物。
7.如权利要求1所述的速溶豆奶粉的制备方法,其特征在于,所述山竹果肉提取物经过预处理:将去壳后的山竹果肉瓣去胡,加入质量比为2:1的羧甲基纤维素钠和甘露醇混合,放入胶体磨中依次进行粗磨和细磨,粗磨的胶体磨磨体间隙为2mm,细磨的胶体磨磨体间隙为2μm,在-5℃速冻10min,干燥至含水量低于10%,粉碎,过筛,即得粉状山竹果肉提取物。
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