CN109169934A - A kind of bean powder and preparation method thereof - Google Patents
A kind of bean powder and preparation method thereof Download PDFInfo
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- CN109169934A CN109169934A CN201811051100.1A CN201811051100A CN109169934A CN 109169934 A CN109169934 A CN 109169934A CN 201811051100 A CN201811051100 A CN 201811051100A CN 109169934 A CN109169934 A CN 109169934A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
Abstract
The present invention provides a kind of bean powderes and preparation method thereof, the following steps are included: raw soybeans enzyme deactivation is inactivated, by roughly grinding and refining, after separation of solid and liquid, obtained soya-bean milk is sterilized into deodorant, auxiliary material is added after cooling, after homogenization, after sterilization, concentration, spray drying, cooling, sieve powder, the bean powder is obtained.The preparation method of bean powder provided by the present invention, having solved soya-bean milk cannot drink at any time, and the problem of preparation process complexity, the preparation method effectively removes the fishy smell of soybean, and does not destroy the nutrition of soya-bean milk itself, and dissolution rapidly, can be drunk at any time.Bean powder provided by the present invention, reasonable nutritional arrangment, not only taste is aromatic, has more higher nutritive value.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of bean powder and preparation method thereof.
Background technique
Soya-bean milk grinds after soybean is risen with bubble, filters, boils.Soya-bean milk is very nutritious, and suction easy to digest
It receives.Different from the milk in west, soya-bean milk right and wrong are often with the food for having China National characteristic.Soya-bean milk is the favorite one kind of Chinese people
Drink, and be a kind of nutraceutical suitable for people of all ages, the good reputation of " vegetable milk " is enjoyed in America and Europe.Soya-bean milk plant egg rich in
White and phosphatide also contains vitamin B1 .B2 and niacin.In addition, soya-bean milk also contains the minerals such as iron, calcium, especially contained by it
Calcium is very suitable for various crowds, including old man, adult, teenager, children etc..
The fresh soya-bean milk four seasons are all drinkable.Spring and autumn drinks soya-bean milk, nourishing Yin and moistening dryness, YIN and YANG balance regulating；Summer drinks soya-bean milk, and disappear hot sunstroke prevention, raw
Saliva quenches one's thirst；Winter drinks soya-bean milk, dispelling cold warm stomach, and nourishing is nourished.In fact, other than traditional soya bean slurry, soya-bean milk is red there are also many styles
Jujube, fructus lycii, mung bean, lily etc. can become the ingredient of soya-bean milk.But fresh soya-bean milk is not easy to maintain, production trouble cannot accomplish
It drinks at any time.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of preparation method of bean powder, and having solved soya-bean milk cannot drink at any time, system
The problem of standby process complexity, the preparation method effectively removes the fishy smell of soybean, and does not destroy the nutrition of soya-bean milk itself,
Dissolution rapidly, can be drunk at any time.
The second object of the present invention is to provide bean powder prepared by the preparation method of bean powder described in one kind, the bean powder,
Reasonable nutritional arrangment, not only taste is aromatic, has more higher nutritive value.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
A kind of preparation method of bean powder, comprising the following steps:
Raw soybeans enzyme deactivation is inactivated, by roughly grinding and refining, after separation of solid and liquid, obtained soya-bean milk is sterilized into deodorant, drop
Auxiliary material is added after temperature, after homogenization, after sterilization, concentration, spray drying, cooling, sieve powder, obtains the bean powder.
Preferably, during the sterilization, concentration, the temperature of the sterilization is greater than 88 DEG C, it is furthermore preferred that the temperature of sterilization
Degree is 88-92 DEG C.
Preferably, the concentration is vacuum concentration.
Preferably, the pressure of the spray drying is 6-15MPa.
Preferably, the raw soybeans are selected from one of soya bean and semen sojae atricolor or two kinds of combination；
It is furthermore preferred that the raw soybeans are made of soya bean and semen sojae atricolor；
Still more preferably, the mass ratio of the soya bean and the semen sojae atricolor is 3:(2-3).
Preferably, it in described the step of inactivating raw soybeans enzyme deactivation, is operated by the way of lye is added；
It is furthermore preferred that the pressure of the enzyme deactivation inactivation is 0.4-0.45Mpa；
It is furthermore preferred that the temperature of the lye is 35-45 DEG C；
It is furthermore preferred that the water temperature of the enzyme deactivation inactivation is 75-85 DEG C.
Preferably, the fine grinding includes level-one fine grinding and second level fine grinding.
Preferably, during the separation of solid and liquid, specifically includes the following steps:
Slag is divided to respectively obtain liquid phase and solid phase using decanter type, solid phase adds the operation for continuing secondary fine grinding after water, closes
And liquid phase obtains soya-bean milk.
Preferably, the amount of dry matter of the soya-bean milk is 10%~20%, more preferably 10%~15%.
Preferably, the temperature of the sterilization deodorant is 125~140 DEG C, more preferably 128-135 DEG C.
Preferably, described to be down to 25~35 DEG C.
Preferably, the raw soybeans are 400-500 parts；
It is furthermore preferred that the auxiliary material includes maltose, white granulated sugar, pinenut, essence and premix；
Still more preferably, the premix includes vitamin B1, vitamin B2, cigarette propylhomoserin, ferro element, zinc member
Element and calcium constituent, then still more preferably, the additive amount of the vitamin B1 is 21.6-32.4mg/g, then further excellent
Choosing, the additive amount of the vitamin B2 is 21.12-31.68mg/g, then still more preferably, the addition of the cigarette propylhomoserin
Amount is 126.08-189.12mg/g；Again still more preferably, the additive amount of the ferro element is 42.5-63.76mg/g, then
Still more preferably, the additive amount of the Zn-ef ficiency is 24.24-36.36mg/g, then still more preferably, the calcium member
The additive amount of element is 313.6-470.4mg/g；
Still more preferably, the maltose is 400-450 parts；
Still more preferably, the white granulated sugar is 120-140 parts；
Still more preferably, the pinenut is 10-15 parts；
Still more preferably, the essence is selected from one of Red jujube flavor, fructus lycii essence and pinenut essence or several
The combination of kind；
Still more preferably, the Red jujube flavor is 10-12 parts；
Still more preferably, the fructus lycii essence is 2-5 parts；
Still more preferably, the pinenut essence is 5-8 parts.
Bean powder prepared by the preparation method of the bean powder.
Compared with prior art, the invention has the benefit that
(1) preparation method of bean powder provided by the present invention, having solved soya-bean milk cannot drink at any time, preparation process complexity
Problem, the preparation method effectively remove the fishy smell of soybean, and do not destroy the nutrition of soya-bean milk itself, and dissolution rapidly, can be at any time
It drinks.
(2) bean powder provided by the present invention, reasonable nutritional arrangment, not only taste is aromatic, has more higher nutritive value.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with specific embodiment, but ability
Field technique personnel will be understood that following described embodiments are some of the embodiments of the present invention, instead of all the embodiments,
It is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.The person that is not specified actual conditions in embodiment, carries out according to conventional conditions or manufacturer's recommended conditions.Agents useful for same or instrument
Production firm person is not specified, is the conventional products that can be obtained by commercially available purchase.
A kind of preparation method of bean powder, comprising the following steps:
Raw soybeans enzyme deactivation is inactivated, by roughly grinding and refining, after separation of solid and liquid, obtained soya-bean milk is sterilized into deodorant, drop
Auxiliary material is added after temperature, after homogenization, after sterilization, concentration, spray drying, cooling, sieve powder, obtains the bean powder.
Beany flavor is free of in whole grain soybean, beany flavor is in crushing processing process, since the catalysis of lipoxygenase is made
With the polyenoic fatty acid in soya-bean oil is oxidized to the hydroperoxides of fatty acid, and this hydroperoxides are very unstable, once shape
The low molecular compounds such as certain aldehyde, alcohol, ketone are generated at just decomposing quickly.Wherein acetaldehyde is the main component for causing beany flavor, sub-
Oleic acid and linolenic acid can also generate apparent beany flavor.Therefore, passivation lipoxygenase is to eliminate beany flavor.Hot place is carried out before slurry
Reason can be such that lipoxidase is just passivated before not playing a role, can preferably eliminate beany flavor.The application is using chemistry
Lye is added in method to impregnate as deodorant substance, and enzymatic treatment removing beany flavor.The heat resistance of lipoxygenase is lower, warp
Slight heat treatment can reach passivation, while the application is used for the heat treatment of soya-bean milk using ultra high temperature short time sterilization technology
The rehydration dissolubility of bean powder after being spray-dried can be increased substantially.
Preferably, during the sterilization, concentration, the temperature of the sterilization is greater than 88 DEG C, it is furthermore preferred that the temperature of sterilization
Degree is 88-92 DEG C.
The application using sterilization technology twice, a temperature at 88-92 DEG C, a temperature height with 128 DEG C, better than existing skill
In art, ultra high temperature short time sterilization temperature is controlled at 135~145 DEG C, and only sterilization is primary.
Preferably, the concentration is vacuum concentration.
Preferably, the pressure of the spray drying is 6-15MPa.
Using high-pressure pump, usually with the pressure of 70~200 atmospheric pressure, by material by atomizer (spray gun), dimerization is at 10
~200 misty particle is directly contacted with hot-air, carries out heat exchange, and the short time completes drying.And the application, using low pressure into
Row spray drying, ensure that the mesotrophic reservation of bean powder to greatest extent
Preferably, the raw soybeans are selected from one of soya bean and semen sojae atricolor or two kinds of combination；
It is furthermore preferred that the raw soybeans are made of soya bean and semen sojae atricolor；
Still more preferably, the mass ratio of the soya bean and the semen sojae atricolor is 3:(2-3).
For soybean generally all refers to its seed, five classes: soybean, blueness are divided into according to the seed kernel seed coat colour and particle shape of soybean
Soybean, black soybean etc..
Soyabean nutrient is comprehensive, rich content, and wherein the content of protein is 2 times higher than pork, is 2.5 times of egg content.
The content of protein is not only high, but also high-quality.Soy proteinaceous amino acid composition and animal protein are approximate, wherein amino
The acid ratio that relatively human body needs, so being easy to be digested absorption.
Semen sojae atricolor is the black seeds of legume soybean.Semen sojae atricolor protein content 36%, it is easy to digest, to meeting human body pair
The needs of protein are of great significance；Fat content 16% mainly contains unsaturated fatty acid, and absorptivity is up to 95%, except full
Sufficient human body to fat needs outside, there are also reduce Blood Cholesterol effect；Semen sojae atricolor vitamin rich in, lecithin,
The substances such as melanin and lecithin, wherein B family vitamin and content of vitamin E are very high, have nutrition health-care functions, go back in semen sojae atricolor
Microelement rich in delays body aging, reduces blood viscosity, meets brain to micro- to keeping body function complete
Quantity of material demand is all essential.
Preferably, it in described the step of inactivating raw soybeans enzyme deactivation, is operated by the way of lye is added；
It is furthermore preferred that the pressure of the enzyme deactivation inactivation is 0.4-0.45Mpa；
It is furthermore preferred that the temperature of the lye is 35-45 DEG C；
It is furthermore preferred that the water temperature of the enzyme deactivation inactivation is 75-85 DEG C.
Preferably, the fine grinding includes level-one fine grinding and second level fine grinding.
Preferably, during the separation of solid and liquid, specifically includes the following steps:
Slag is divided to respectively obtain liquid phase and solid phase using decanter type, solid phase adds the operation for continuing secondary fine grinding after water, closes
And liquid phase obtains soya-bean milk.
Soya-bean milk is by primary corase grinding, after refining twice, can sufficiently extract the nutriment in soybean, refine soya-bean milk, help
In spray drying.
Preferably, the amount of dry matter of the soya-bean milk is 10%~20%, more preferably 10%~15%.
Preferably, the temperature of the sterilization deodorant is 125~140 DEG C, more preferably 128-135 DEG C.
Preferably, described to be down to 25~35 DEG C.
Preferably, the raw soybeans are 400-500 parts；
It is furthermore preferred that the auxiliary material includes maltose, white granulated sugar, pinenut, essence and premix；
Still more preferably, the premix includes vitamin B1, vitamin B2, cigarette propylhomoserin, ferro element, zinc member
Element and calcium constituent, then still more preferably, the additive amount of the vitamin B1 is 21.6-32.4mg/g, then further excellent
Choosing, the additive amount of the vitamin B2 is 21.12-31.68mg/g, then still more preferably, the addition of the cigarette propylhomoserin
Amount is 126.08-189.12mg/g；Again still more preferably, the additive amount of the ferro element is 42.5-63.76mg/g, then
Still more preferably, the additive amount of the Zn-ef ficiency is 24.24-36.36mg/g, then still more preferably, the calcium member
The additive amount of element is 313.6-470.4mg/g；
Still more preferably, the maltose is 400-450 parts；
Still more preferably, the white granulated sugar is 120-140 parts；
Still more preferably, the pinenut is 10-15 parts；
Still more preferably, the essence is selected from one of Red jujube flavor, fructus lycii essence and pinenut essence or several
The combination of kind；
Still more preferably, the Red jujube flavor is 10-12 parts；
Still more preferably, the fructus lycii essence is 2-5 parts；
Still more preferably, the pinenut essence is 5-8 parts.
The particle of the bean powder obtained due to Direct spraying is thin and light, cannot disperse rapidly in water after reconstituting, sink, is molten
Solution, but part floats and forms agglomerate package on the water surface, can not dissolve, in order to improve the instant capacity of bean powder, dissolubility and reconstitute
Property, maltose is added in soya-bean milk and white granulated sugar is spray-dried again, does not add emulsifier and stabilizer, it is former retaining soybean
While beginning flavor, increase the dissolution degree of bean powder.
Bean powder prepared by the preparation method of the bean powder.
Embodiment 1
Bean powder composition provided herein, as shown in table 1.
Table 1
| Project | Unit | Quantity |
| Soya-bean milk (dry matter content 10%) | kg | 4500 |
| Malt syrup (dry matter content 75%) | kg | 760 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye being added in soya bean, enzyme deactivation inactivates at 0.4Mpa, wherein 75 DEG C of water temperature, and 35 DEG C of alkali liquid temperature；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 128 DEG C deodorant, 25 DEG C after cooling, malt syrup is added, after homogenization,
It sterilized at 88 DEG C, be concentrated in vacuo concentration, be spray-dried under 6MPa pressure, is cooling, after sieve powder, obtaining the bean powder.
Embodiment 2
Bean powder composition provided herein, as shown in table 2.
Table 2
| Project | Unit | Quantity |
| Soya-bean milk (dry matter content 10%) | kg | 4500 |
| Malt syrup (dry matter content 75%) | kg | 580 |
| White granulated sugar | kg | 135 |
| Premix | kg | 6.6 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye is added in soya bean, enzyme deactivation inactivates at 0.4Mpa, wherein 75-85 DEG C of water temperature, alkali liquid temperature 45
℃；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 125 DEG C deodorant, 35 DEG C after cooling, malt syrup, white granulated sugar and compounding is added
Nutrient after homogenization, sterilizes at 92 DEG C, is concentrated in vacuo concentration, is spray-dried under 12MPa pressure, is cooling, sieve powder
Afterwards, the bean powder is obtained.
Embodiment 3
Bean powder composition provided herein, as shown in table 3.
Table 3
| Project | Unit | Quantity |
| Soya-bean milk (dry matter content 10%) | kg | 4500 |
| Malt syrup (dry matter content 75%) | kg | 580 |
| White granulated sugar | kg | 135 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye being added in soya bean, enzyme deactivation inactivates at 0.4Mpa, wherein 85 DEG C of water temperature, and 35 DEG C of alkali liquid temperature；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 140 DEG C deodorant, 35 DEG C after cooling, malt syrup, white granulated sugar, homogeneous is added
It after processing, sterilized at 88 DEG C, be concentrated in vacuo concentration, be spray-dried under 15MPa pressure, is cooling, after sieve powder, obtaining the beans
Powder.
Embodiment 4
Bean powder composition provided herein, as shown in table 4.
Table 4
| Project | Unit | Quantity |
| Soya-bean milk (dry matter content 10%) | kg | 4500 |
| Malt syrup (dry matter content 75%) | kg | 580 |
| White granulated sugar | kg | 135 |
| Red jujube flavor | kg | 12 |
| Fructus lycii essence | kg | 3 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye is added in soya bean, enzyme deactivation inactivates at 0.4Mpa, wherein 75-85 DEG C of water temperature, alkali liquid temperature 42
℃；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 132 DEG C deodorant, 33 DEG C after cooling, malt syrup, white granulated sugar and perfume (or spice) is added
Essence after homogenization, sterilizes at 89 DEG C, is concentrated in vacuo concentration, is spray-dried under 12MPa pressure, is cooling, after sieve powder, obtaining
To the bean powder.
Embodiment 5
Bean powder composition provided herein, as shown in table 5.
Table 5
| Project | Unit | Quantity |
| Soya-bean milk (dry matter content 10%) | kg | 4500 |
| Malt syrup (dry matter content 75%) | kg | 580 |
| White granulated sugar | kg | 135 |
| Pinenut | kg | 14 |
| Pinenut essence | kg | 6 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye being added in soya bean, enzyme deactivation inactivates at 0.42Mpa, wherein 82 DEG C of water temperature, and 38 DEG C of alkali liquid temperature；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 135 DEG C deodorant, 35 DEG C after cooling, malt syrup, white granulated sugar and perfume (or spice) is added
Essence after homogenization, sterilizes at 92 DEG C, is concentrated in vacuo concentration, is spray-dried under 15MPa pressure, is cooling, after sieve powder, obtaining
To the bean powder.
Embodiment 6
Bean powder composition provided herein, as shown in table 6.
Table 6
| Project | Unit | Quantity | Remarks |
| Soya-bean milk (dry matter content 10%) | kg | 4500 | 60% soya bean, 40% semen sojae atricolor |
| Malt syrup (dry matter content 75%) | kg | 580 | |
| White granulated sugar | kg | 135 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye being added in soya bean, enzyme deactivation inactivates at 0.45Mpa, wherein 80 DEG C of water temperature, and 40 DEG C of alkali liquid temperature；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 130 DEG C deodorant, 30 DEG C after cooling, malt syrup, white granulated sugar and perfume (or spice) is added
Essence after homogenization, sterilizes at 90 DEG C, is concentrated in vacuo concentration, is spray-dried under 10MPa pressure, is cooling, after sieve powder, obtaining
To the bean powder.
Embodiment 7
Bean powder composition provided herein, as shown in table 7.
Table 7
| Project | Unit | Quantity |
| Soya-bean milk (dry matter content 15%) | kg | 3000 |
| Malt syrup (dry matter content 75%) | kg | 600 |
The preparation method of the bean powder, specifically includes the following steps:
(1) water and lye being added in soya bean, enzyme deactivation inactivates at 0.4Mpa, wherein 75 DEG C of water temperature, and 35 DEG C of alkali liquid temperature；
(2) soybean after inactivating is refined by corase grinding, level-one fine grinding and second level, divides slag to respectively obtain liquid using decanter type
Mutually and solid phase, solid phase add the operation for continuing secondary fine grinding after water, merge liquid phase and obtain soya-bean milk.
(3) obtained soya-bean milk is sterilized at 128 DEG C deodorant, 25 DEG C after cooling, malt syrup is added, after homogenization,
It sterilized at 88 DEG C, be concentrated in vacuo concentration, be spray-dried under 6MPa pressure, is cooling, after sieve powder, obtaining the bean powder.
Comparative example 1
Compared with Example 1, preparation method is identical, but he does not add malt syrup.
Comparative example 2
Compared with Example 1, raw material composition is identical, but during preparing, only refines primary.
Comparative example 3
Compared with Example 1, raw material composition is identical, but during preparing, the pressure of spray drying is 20MPa.
The measurement of 1 bean powder dissolubility of experimental example
Using GB5413.29 (the second method), the dissolubility of bean powder provided by embodiment 1-7 and comparative example 1-3 is carried out
Measurement.Experimental result is as shown in table 8.
8 bean powder dissolubility measurement result of table
The experimental results showed that the preparation method of bean powder provided herein has under the premise of guaranteeing sufficient albumen
Better dissolubility.Compared with comparative example, malt syrup, which is added, facilitates bean powder gelatinization dissolution.In addition, spray drying pressure
It is excessive, it can also reduce the dissolubility of bean powder.Preparation method provided by the present invention can effectively remove the fishy smell of soybean, and not
The nutrition of soya-bean milk itself is destroyed, dissolution rapidly, can be drunk at any time.
The measurement of 2 bean powder nutritional ingredient of experimental example
Nutritional ingredient in bean powder is measured, the results are shown in Table 9.
The measurement result of 9 bean powder nutritional ingredient of table
The experimental results showed that the preparation method of bean powder provided herein, can be effectively retained the nutrition of soya-bean milk, bean powder
Protein content is high, and fine grinding more helps the reservation of protein twice, and spray drying pressure is excessive, can destroy the nutritional ingredient of bean powder,
Also it can destroy and reduce solubility.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that the above various embodiments is only used
To illustrate technical solution of the present invention, rather than its limitations；Those skilled in the art should understand that: without departing substantially from this hair
It in the case where bright spirit and scope, is possible to modify the technical solutions described in the foregoing embodiments, or to wherein
Some or all of technical characteristic is equivalently replaced；And these are modified or replaceed, and do not make the essence of corresponding technical solution
It departs from the scope of the technical solutions of the embodiments of the present invention；It is, therefore, intended that in the following claims including belonging to the present invention
All these substitutions and modifications in range.
Claims (10)
1. a kind of preparation method of bean powder, which comprises the following steps:
Raw soybeans enzyme deactivation is inactivated, by roughly grinding and refining, after separation of solid and liquid, obtained soya-bean milk is sterilized into deodorant, after cooling
Auxiliary material is added, after homogenization, after sterilization, concentration, spray drying, cooling, sieve powder, obtains the bean powder；
Preferably, during the sterilization, concentration, the temperature of the sterilization is greater than 88 DEG C, it is furthermore preferred that the temperature of sterilization is
88-92℃；
Preferably, the concentration is vacuum concentration；
Preferably, the pressure of the spray drying is 6-15MPa.
2. the preparation method of bean powder according to claim 1, which is characterized in that the raw soybeans are selected from soya bean and semen sojae atricolor
One of or two kinds of combination；
Preferably, the raw soybeans are made of soya bean and semen sojae atricolor；
It is furthermore preferred that the mass ratio of the soya bean and the semen sojae atricolor is 3:(2-3).
3. the preparation method of bean powder according to claim 1, which is characterized in that the step for inactivating raw soybeans enzyme deactivation
In rapid, operated by the way of lye is added；
Preferably, the pressure of the enzyme deactivation inactivation is 0.4-0.45Mpa；
Preferably, the temperature of the lye is 35-45 DEG C；
Preferably, the water temperature of the enzyme deactivation inactivation is 75-85 DEG C.
4. the preparation method of bean powder according to claim 1, which is characterized in that the fine grinding includes level-one fine grinding and second level
Fine grinding.
5. the preparation method of bean powder according to claim 1, which is characterized in that during the separation of solid and liquid, specifically
The following steps are included:
Slag is divided to respectively obtain liquid phase and solid phase using decanter type, solid phase adds the operation for continuing secondary fine grinding after water, amalgamation liquid
Mutually obtain soya-bean milk.
6. the preparation method of bean powder according to claim 1, which is characterized in that the amount of dry matter of the soya-bean milk be 10%~
20%, preferably 10%~15%.
7. the preparation method of bean powder according to claim 1, which is characterized in that it is described sterilization deodorant temperature be 125~
140 DEG C, preferably 128-135 DEG C.
8. the preparation method of bean powder according to claim 1, which is characterized in that described to be down to 25~35 DEG C.
9. the preparation method of bean powder according to claim 1, which is characterized in that in terms of mass fraction, the raw soybeans
It is 400-500 parts；
Preferably, the auxiliary material includes maltose, white granulated sugar, pinenut, essence and premix；
It is furthermore preferred that the premix includes vitamin B1, vitamin B2, cigarette propylhomoserin, ferro element, Zn-ef ficiency and calcium member
Element, still more preferably, the additive amount of the vitamin B1 are 21.6-32.4mg/g, still more preferably, the dimension life
The additive amount of plain B2 is 21.12-31.68mg/g, and still more preferably, the additive amount of the cigarette propylhomoserin is 126.08-
189.12mg/g；Still more preferably, the additive amount of the ferro element is 42.5-63.76mg/g, still more preferably,
The additive amount of the Zn-ef ficiency is 24.24-36.36mg/g, and still more preferably, the additive amount of the calcium constituent is 313.6-
470.4mg/g；
It is furthermore preferred that the maltose is 400-450 parts；
It is furthermore preferred that the white granulated sugar is 120-140 parts；
It is furthermore preferred that the pinenut is 10-15 parts；
It is furthermore preferred that the essence is selected from one of Red jujube flavor, fructus lycii essence and pinenut essence or several combinations；
It is furthermore preferred that the Red jujube flavor is 10-12 parts；
It is furthermore preferred that the fructus lycii essence is 2-5 parts；
It is furthermore preferred that the pinenut essence is 5-8 parts.
10. bean powder prepared by the preparation method of -9 described in any item bean powderes according to claim 1.
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| CN110192576A (en) * | 2019-05-20 | 2019-09-03 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of high calcium bean powder of investment preparation |
| CN110192573A (en) * | 2019-05-13 | 2019-09-03 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of nutrition and health care soybean milk powder composite beverage and preparation method thereof |
| CN111631267A (en) * | 2020-06-05 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of soybean milk powder with high nutrition retention |
| CN111700121A (en) * | 2020-06-30 | 2020-09-25 | 广西梧州冰泉实业股份有限公司 | Preparation process of sucrose-free black bean milk powder |
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