CN110833101A - Compound bean beverage and preparation method thereof - Google Patents
Compound bean beverage and preparation method thereof Download PDFInfo
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- CN110833101A CN110833101A CN201911191878.7A CN201911191878A CN110833101A CN 110833101 A CN110833101 A CN 110833101A CN 201911191878 A CN201911191878 A CN 201911191878A CN 110833101 A CN110833101 A CN 110833101A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
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- 229940009714 erythritol Drugs 0.000 claims description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 2
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- 239000008103 glucose Substances 0.000 claims description 2
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- 239000000845 maltitol Substances 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
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Classifications
-
- 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
-
- 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
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a compound bean beverage and a preparation method thereof, wherein adopted raw materials comprise soybeans, mung beans, red beans, black beans, kidney beans, broad beans, peas and chickpeas; according to the weight parts, 10-100 parts of soybeans, 20-40 parts of mung beans, 30-50 parts of red beans, 20-60 parts of red beans, 10-50 parts of black beans, 20-60 parts of kidney beans, 10-45 parts of broad beans, 15-60 parts of peas and 15-30 parts of chickpeas, and the auxiliary materials comprise sweetening agents and purified water, wherein 100-300 parts of sweetening agents and 800-1200 parts of purified water are subjected to pulping, nano crushing, water bath, colloid milling, homogenization, high-temperature instantaneous sterilization and other steps to obtain the finished product of the composite bean beverage, and the finished product has the advantages of good taste, high protein content, rich flavone, polyphenol and dietary fiber and high nutritional value.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a composite bean beverage and a preparation method thereof.
Background
Beans are plant agricultural products mainly consumed by people in China, and play an important role in daily three meals. The beans have large planting area, multiple varieties and rich nutrition. The beans have high contents of protein and fat, rich amino acids and fatty acids, and contain various active substances such as polypeptide, flavone, polyphenol, dietary fiber, etc. Research shows that beans have multiple effects of resisting oxidation, reducing blood sugar, reducing blood fat and the like. With the improvement of living standard and the acceleration of social life rhythm, chronic diseases such as hyperglycemia, hyperlipidemia and the like are gradually increased, and the health and the happiness of people are seriously influenced. Therefore, the bean and the bean processed product which are eaten more frequently have important significance for improving the life quality of people in daily diet life. The beverage is convenient to eat, tastes and flavors are well welcomed and loved by consumers, so the beans are processed into the beverage, and the maximum value of the beans can be played.
The bean beverage is one kind of vegetable protein beverage and is prepared through soaking, coarse grinding, fine grinding, blending, homogenizing, sterilizing, packing and other steps. Currently, single legumes are more commonly processed into beverages, such as "soy milk," and composite legume beverages are less commonly produced. The beans are rich and diverse, and different tastes, flavors and nutritional health-care values can be obtained by matching different kinds of beans. The number of the products of the composite bean beverage in the market is small, so that the significance of developing a plurality of composite bean beverages with good taste and flavor and high nutrition and health care value is great.
Disclosure of Invention
In order to overcome all or part of the defects in the technology, the invention provides a composite bean beverage and a preparation method thereof, which are realized by the following technical scheme.
The composite bean beverage comprises, by weight, 10-100 parts of soybeans, 20-40 parts of mung beans, 30-50 parts of red beans, 20-60 parts of red beans, 10-50 parts of black beans, 20-60 parts of kidney beans, 10-45 parts of broad beans, 15-60 parts of peas and 15-30 parts of chickpeas.
According to the further improvement of the composite bean beverage, the raw materials further comprise, by weight, 5-20 parts of hyacinth beans, 2-10 parts of cowpeas, 5-20 parts of rice beans, 10-20 parts of pigeon peas, 5-15 parts of lupins, 5-20 parts of sword beans, 2-10 parts of kidney beans, 2-12 parts of flower cowpeas, 5-15 parts of sweet broad beans and 2-10 parts of lima beans.
As a further improvement of the composite bean beverage, the raw materials are also added with auxiliary materials, and the auxiliary materials comprise 100-300 parts by weight of sweetening agent and 800-1200 parts by weight of purified water.
As a further improvement of the composite bean beverage, the sweetener is one of white granulated sugar, maltose, glucose, sucralose, stevioside, maltitol, erythritol, sorbitol, fructo-oligosaccharide, xylo-oligosaccharide, malto-oligosaccharide and isomalto-oligosaccharide.
A preparation method of a compound bean beverage comprises the following steps:
preparing raw materials, wherein the raw materials comprise, by weight, 10-100 parts of soybeans, 20-40 parts of mung beans, 30-50 parts of red beans, 20-60 parts of red beans, 10-50 parts of black beans, 20-60 parts of kidney beans, 10-45 parts of broad beans, 15-60 parts of peas and 15-30 parts of chickpeas;
preparing auxiliary materials, wherein the auxiliary materials comprise 100-300 parts by weight of sweetening agents and 800-1200 parts by weight of purified water;
step three, cleaning and airing the prepared raw materials;
step four, mixing the cleaned and aired beans with purified water in auxiliary materials, pulping, and preparing composite soybean milk;
step five, processing the prepared composite soybean milk by using a high-pressure jet nano-micro grinder to obtain composite raw pulp, wherein the pressure of the high-pressure jet nano-micro grinder is set to be 60-90 Mpa, and the time is set to be 20-40 min, so that the particle size of the processed pulp particles reaches the nanometer level;
step six, adding the sweetening agent in the auxiliary materials into the composite raw pulp, uniformly mixing, placing the mixture in a jacketed kettle for water bath, and then sequentially carrying out colloid mill and high-pressure homogenization treatment to obtain a semi-finished product of the composite bean beverage;
and seventhly, performing ultrahigh-temperature instantaneous sterilization on the semi-finished product of the composite bean beverage at 120-130 ℃ for 30-60 s, and packaging into a final finished product of the composite bean beverage by adopting an aseptic cold filling technology.
Adding a sweetening agent into the composite raw pulp, uniformly mixing, placing the mixture in a jacketed kettle at the temperature of 80-85 ℃ for water bath for 40-60 min, treating the mixture by a colloid mill for 20-25 min, homogenizing the mixture for 4-8 min under the pressure of 50MPa by a high-pressure homogenizer, and homogenizing the mixture twice at high pressure to obtain a semi-finished product of the composite bean beverage
And as a further improvement of the preparation method of the composite bean beverage, replacing the seventh step with the eighth step, carrying out heating sterilization and inoculation fermentation on the semi-finished product of the composite bean beverage, then carrying out ultrahigh-temperature instantaneous sterilization, and finally adopting an aseptic cold filling technology to prepare the final finished product of the composite bean fermented beverage.
As a further improvement of the preparation method of the composite bean beverage, the strain inoculated and fermented in the step eight is one of bacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactobacillus casei, lactobacillus plantarum and the like.
As a further improvement of the preparation method of the composite bean beverage, the step seven is replaced by the step nine, and the prepared semi-finished product of the composite bean beverage is directly subjected to spray drying by a spray dryer and finally spray dried to form the composite bean solid beverage.
As a further improvement of the preparation method of the composite bean beverage, the ninth step is to perform heating sterilization and inoculation fermentation before spray drying the semi-finished product of the composite bean beverage, and finally prepare the composite bean fermented solid beverage.
The composite bean beverage and the preparation method thereof have the beneficial effects;
(1) the composite bean beverage adopts more than 10 beans as raw materials, has scientific and reasonable formula, contains partial raw materials with homology of medicine and food, has rich color and luster, thick mouthfeel, rich flavor, prominent bean fragrance, better system stability and no bean fishy smell, is rich in active substances such as flavone, polyphenol, dietary fiber and the like compared with the products sold in the market, and has higher nutrition and health care functions.
(2) The preparation method of the composite bean beverage has simple process and can be suitable for large-scale production.
Detailed Description
The present invention is further illustrated by the following examples and experimental examples, which are only a part of the examples and experimental examples of the present invention, and these examples and experimental examples are only used for explaining the present invention and do not limit the scope of the present invention.
Example one
Weighing the following raw materials and auxiliary materials in parts by weight: 10 parts of soybeans, 25 parts of mung beans, 35 parts of red beans, 25 parts of red beans, 12 parts of black beans, 50 parts of kidney beans, 40 parts of broad beans, 45 parts of peas, 28 parts of chickpeas, 18 parts of hyacinth beans, 3 parts of cowpeas, 16 parts of rice beans, 13 parts of pigeon peas, 12 parts of lupins, 18 parts of sword beans, 8 parts of kidney beans, 10 parts of flower cowpeas, 11 parts of sweet broad beans, 3 parts of lima beans, 250 parts of sweetening agents and 1000 parts of purified water.
Removing inedible part of beans in the ingredients, cleaning, air drying, mixing and pulping to prepare composite raw pulp; processing the composite raw stock by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 60Mpa, the time is set to be 20min, and the particle size of the processed slurry particles can reach the nanometer level; mixing the processed composite raw pulp with sweetener, placing in jacketed pan, water bath at 80 deg.C for about 50min, colloid milling for 20min, homogenizing under 50MPa for 4min, and homogenizing twice to obtain semi-finished product of composite bean beverage; the semi-finished product of the composite bean beverage is subjected to ultrahigh-temperature instantaneous sterilization and low-temperature aseptic filling to form a final finished product of the composite bean beverage, and the finished product of the composite bean beverage has good taste and flavor and good stability.
Example two
Weighing the following raw materials and auxiliary materials in parts by weight: 20 parts of soybeans, 30 parts of mung beans, 40 parts of red beans, 35 parts of red beans, 15 parts of black beans, 45 parts of kidney beans, 35 parts of broad beans, 50 parts of peas, 25 parts of chickpeas, 20 parts of hyacinth beans, 4 parts of cowpeas, 18 parts of rice beans, 14 parts of pigeon peas, 7 parts of lupins, 15 parts of sword beans, 7 parts of kidney beans, 8 parts of flower cowpeas, 10 parts of sweet broad beans, 5 parts of lima beans, 250 parts of sweetening agents and 900 parts of purified water.
Removing inedible part of beans in the ingredients, cleaning, air drying, mixing and pulping to prepare composite raw pulp; processing the composite raw stock by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 90Mpa, the time is set to be 40min, and the particle size of the processed slurry particles can reach the nanometer level; mixing the processed composite raw pulp with sweetener, placing in jacketed pan at 85 deg.C in water bath for about 50min, colloid milling for 25min, homogenizing under 50MPa for 8min, and homogenizing twice to obtain semi-finished product of composite bean beverage; the semi-finished product of the composite bean beverage is subjected to ultrahigh-temperature instantaneous sterilization and low-temperature aseptic filling to form a final finished product of the composite bean beverage, and the finished product of the composite bean beverage has good taste and flavor and good stability.
EXAMPLE III
Weighing the following raw materials and auxiliary materials in parts by weight: 50 parts of soybeans, 35 parts of mung beans, 42 parts of red beans, 45 parts of red beans, 30 parts of black beans, 40 parts of kidney beans, 30 parts of broad beans, 20 parts of peas, 18 parts of chickpeas, 16 parts of hyacinth beans, 5 parts of cowpeas, 13 parts of rice beans, 16 parts of pigeon peas, 8 parts of lupins, 16 parts of sword beans, 5 parts of kidney beans, 7 parts of flower cowpeas, 8 parts of sweet pea, 8 parts of lima beans, 200 parts of a sweetening agent and 850 parts of purified water.
Removing inedible part of beans in the ingredients, cleaning, air drying, mixing and pulping to prepare composite raw pulp; processing the composite raw stock by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 85Mpa, the time is set to be 30min, and the particle size of the processed slurry particles can reach the nanometer level; mixing the processed composite primary pulp with sweetener, placing in jacketed pan at 83 deg.C in water bath for about 50min, colloid milling for 22min, homogenizing under 50MPa for 6min, and homogenizing twice to obtain semi-finished product of composite bean beverage; the semi-finished product of the composite bean beverage is subjected to ultrahigh-temperature instantaneous sterilization and low-temperature aseptic filling to form a final finished product of the composite bean beverage, and the finished product of the composite bean beverage has good taste and flavor and good stability.
Example four
Weighing the following raw materials and auxiliary materials in parts by weight: 80 parts of soybeans, 40 parts of mung beans, 45 parts of red beans, 55 parts of red beans, 35 parts of black beans, 27 parts of kidney beans, 20 parts of broad beans, 18 parts of peas, 19 parts of chickpeas, 5 parts of hyacinth beans, 6 parts of cowpeas, 11 parts of rice beans, 10 parts of pigeon peas, 5 parts of lupins, 15 parts of sword beans, 2 parts of kidney beans, 6 parts of flower cowpeas, 6 parts of sweet pea, 7 parts of lima beans, 100 parts of a sweetening agent and 1100 parts of purified water.
Removing inedible part of beans in the ingredients, cleaning, air drying, mixing and pulping to prepare composite raw pulp; processing the composite raw stock by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 75Mpa, the time is set to be 25min, and the particle size of the processed slurry particles can reach the nanometer level; mixing the processed composite primary pulp with sweetener, placing in jacketed pan at 82 deg.C in water bath for about 50min, colloid milling for 23min, homogenizing under 50MPa for 7min, and homogenizing twice to obtain semi-finished product of composite bean beverage; the semi-finished product of the composite bean beverage is subjected to ultrahigh-temperature instantaneous sterilization and low-temperature aseptic filling to form a final finished product of the composite bean beverage, and the finished product of the composite bean beverage has good taste and flavor and good stability.
In the first, second, third and fourth embodiments, when the semi-finished product of the composite bean beverage is finally processed, the spray drying treatment can be directly performed by a spray dryer to obtain the composite bean solid beverage; or heating and sterilizing the semi-finished product of the composite bean beverage, inoculating and fermenting, and spray drying by a spray dryer to obtain the composite bean fermented solid beverage.
Or in the first, second, third and fourth embodiments, when the semi-finished product of the composite bean beverage is finally processed, the semi-finished product of the composite bean beverage is firstly heated, sterilized, inoculated and fermented, then the semi-finished product of the composite bean beverage is subjected to ultrahigh temperature instant sterilization, and finally the final finished product of the composite bean fermented beverage is prepared by adopting an aseptic cold filling technology.
The strain for inoculation and fermentation is one or a combination of more of Bulgaria bacillus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactobacillus casei, lactobacillus plantarum and the like.
Experimental example 1
The compound bean beverage prepared in the first embodiment is used as a raw material, and the components such as protein, fat, total amino acids, total flavonoids, polyphenol, dietary fibers and the like are measured. The content of the protein is measured by a first method (Kjeldahl method) in GB 5009.5-2016 (determination of protein in food); the fat content is measured by a first method (Soxhlet extraction method) in GB 5009.6-2016 (determination of fat in food); the content of the total flavone is measured by DB 43/T476-2009 determination of the total flavone in plant-derived food; the content of polyphenol is measured by spectrophotometry in LS/T6119-2017 determination of polyphenol in vegetable oil for grain and oil test; the content of the dietary fiber is measured by GB 5009.88-2014 (determination of dietary fiber in food).
TABLE 1 composite legume beverage nutritional ingredients of the present invention
As can be seen from the above table, the protein content and fat content of the composite bean beverage are both high and are both higher than the minimum limit values specified in GB/T30885-2014 vegetable protein beverage soymilk and soymilk beverage. The prepared composite bean beverage contains a certain amount of bioactive components such as total flavonoids, polyphenol, dietary fibers and the like. Therefore, has high nutrition and health care value.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The compound bean beverage is characterized in that the raw materials comprise, by weight, 10-100 parts of soybeans, 20-40 parts of mung beans, 30-50 parts of red beans, 20-60 parts of red beans, 10-50 parts of black beans, 20-60 parts of kidney beans, 10-45 parts of broad beans, 15-60 parts of peas and 15-30 parts of chickpeas.
2. The compound bean beverage of claim 1, wherein the raw materials further comprise, by weight, 5-20 parts of hyacinth beans, 2-10 parts of cowpeas, 5-20 parts of rice beans, 10-20 parts of pigeon peas, 5-15 parts of lupins, 5-20 parts of sword beans, 2-10 parts of kidney beans, 2-12 parts of spotted cowpeas, 5-15 parts of sweet broad beans and 2-10 parts of lima beans.
3. The compound bean beverage of claim 1, wherein auxiliary materials are further added into the raw materials, and the auxiliary materials comprise 100-300 parts by weight of sweetening agent and 800-1200 parts by weight of purified water.
4. The composite bean beverage of claim 3, wherein the sweetener is one of white granulated sugar, maltose, glucose, sucralose, stevioside, maltitol, erythritol, sorbitol, fructo-oligosaccharide, xylo-oligosaccharide, malto-oligosaccharide, and isomalto-oligosaccharide.
5. The preparation method of the composite bean beverage is characterized by comprising the following steps of:
preparing raw materials, wherein the raw materials comprise, by weight, 10-100 parts of soybeans, 20-40 parts of mung beans, 30-50 parts of red beans, 20-60 parts of red beans, 10-50 parts of black beans, 20-60 parts of kidney beans, 10-45 parts of broad beans, 15-60 parts of peas and 15-30 parts of chickpeas;
preparing auxiliary materials, wherein the auxiliary materials comprise 100-300 parts by weight of sweetening agents and 800-1200 parts by weight of purified water;
step three, cleaning and airing the prepared raw materials;
step four, mixing the cleaned and aired beans with purified water in auxiliary materials, pulping, and preparing composite soybean milk;
step five, processing the prepared composite soybean milk by using a high-pressure jet nano-micro grinder to obtain composite raw pulp, wherein the pressure of the high-pressure jet nano-micro grinder is set to be 60-90 Mpa, and the time is set to be 20-40 min, so that the particle size of the processed pulp particles reaches the nanometer level;
step six, adding the sweetening agent in the auxiliary materials into the composite raw pulp, uniformly mixing, placing the mixture in a jacketed kettle for water bath, and then sequentially carrying out colloid mill and high-pressure homogenization treatment to obtain a semi-finished product of the composite bean beverage;
and seventhly, carrying out ultrahigh-temperature instantaneous sterilization and aseptic cold filling on the semi-finished product of the composite bean beverage at 120-130 ℃ for 30-60 s to obtain a final finished product of the composite bean beverage.
6. The preparation method of the composite bean beverage according to claim 5, wherein in the sixth step, the sweetener is added into the composite raw pulp, the mixture is uniformly mixed and then placed in a jacketed kettle at 80-85 ℃ for water bath for 40-60 min, the mixture is treated by a colloid mill for 20-25 min, and then the mixture is homogenized by a high-pressure homogenizer at 50MPa for 4-8 min, and the high-pressure homogenization is performed twice, so that the semi-finished product of the composite bean beverage is obtained.
7. The method for preparing a composite bean beverage as claimed in claim 5, wherein the seventh step is replaced by the eighth step, and the eighth step is performed by subjecting the semi-finished product of the composite bean beverage to heat sterilization and inoculation fermentation, then to ultra-high temperature instant sterilization, and finally to aseptic cold filling to obtain the final product of the composite bean fermented beverage.
8. The method of claim 7, wherein the inoculated and fermented strain in step eight is one of Bulgaria bacillus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, and Lactobacillus plantarum.
9. The method of claim 5, wherein the seventh step is replaced by a ninth step, and the semi-finished product of the prepared composite bean beverage is directly spray-dried by a spray dryer, and finally spray-dried to obtain the composite bean solid beverage.
10. The method of claim 9, wherein the semi-finished product of the composite bean beverage is heated, sterilized, inoculated and fermented before being spray-dried, and finally the composite bean fermented solid beverage is prepared.
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