CN110839705A - Formula process and extraction method of novel bean product - Google Patents
Formula process and extraction method of novel bean product Download PDFInfo
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- CN110839705A CN110839705A CN201911162549.XA CN201911162549A CN110839705A CN 110839705 A CN110839705 A CN 110839705A CN 201911162549 A CN201911162549 A CN 201911162549A CN 110839705 A CN110839705 A CN 110839705A
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- flavor additive
- red date
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 59
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 59
- 238000000605 extraction Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000008569 process Effects 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 82
- 244000068988 Glycine max Species 0.000 claims abstract description 70
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 70
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 67
- 235000020418 red date juice Nutrition 0.000 claims abstract description 49
- 239000006071 cream Substances 0.000 claims abstract description 35
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 29
- ZLVSYODPTJZFMK-UHFFFAOYSA-M sodium 4-hydroxybenzoate Chemical compound [Na+].OC1=CC=C(C([O-])=O)C=C1 ZLVSYODPTJZFMK-UHFFFAOYSA-M 0.000 claims abstract description 29
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 29
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims abstract description 29
- 235000019801 trisodium phosphate Nutrition 0.000 claims abstract description 29
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 23
- 150000002148 esters Chemical class 0.000 claims abstract description 16
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims description 21
- 239000000839 emulsion Substances 0.000 claims description 14
- 238000010008 shearing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 13
- 238000002137 ultrasound extraction Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000021243 milk fat Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000013527 bean curd Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
Abstract
The invention is suitable for the technical field of bean products, and provides a formula process and an extraction method of a novel bean product, which comprises a flavor additive and soybean milk; the ratio of the flavor additive to the soybean milk is 1:9, the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, the bean product formula prepared by the flavor additive and the soybean juice is adopted, so that the bean product prepared by the bean product formula disclosed by the invention has unique flavor, and the anhydrous cream, the red date juice, the emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water are added into the flavor additive according to a certain proportion, so that the bean product has the mixture of the red date flavor and the milk fat flavor, and the bean product is safer to eat because no essence is added.
Description
Technical Field
The invention belongs to the technical field of bean products, and particularly relates to a formula process and an extraction method of a novel bean product.
Background
The bean product is a food prepared by processing beans such as soybean, small bean, mung bean, pea, broad bean and the like serving as main raw materials. Most of the bean products are bean curds made of soybean milk coagulated noodles of soybeans and their remade products. The bean products are mainly divided into two main categories, namely soybean food taking soybeans as raw materials and other bean products taking other mixed beans as raw materials. The soybean food comprises soybean powder, bean curd, soybean milk powder, bean curd skin, oil skin, dried bean curd stick, vegetarian chicken, vegetarian ham, fermented soybean product, soybean protein powder and its product, soybean stick, and frozen soybean food. Fermented bean products such as tempeh, fermented bean curd, fermented soybean, sour soybean milk, etc. At present, more and more people have choosen vegetarians in the year, and bean products are the first choice of people. Along with the continuous improvement of the life quality of people, the problem of single raw material and variety of traditional bean products is more and more prominent, and the development of bean products with various flavors, different functions and more comprehensive and rich nutrition is more urgent.
Disclosure of Invention
The invention provides a formula process and an extraction method of a novel bean product, and aims to solve the problem of single raw material and variety of the traditional bean product.
The invention is realized in this way, a new kind of bean products formulation craft, including flavor additive and soybean milk;
the ratio of the flavor additive to the soybean milk is 1: 9;
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid ester of mono-and diglycerides, octenyl succinic acid starch ester, trisodium phosphate, sodium paraben and water, and the following weight percentages are between all ingredients in the flavor additive:
11-15% of anhydrous cream;
5-10% of red date juice;
0.2 to 0.4 percent of emulsifier;
15-30% of diacetyl tartaric acid monoglyceride and diglyceride;
5-10% of starch octenyl succinate;
0.1-2% of trisodium phosphate;
0.001-0.01% of sodium p-hydroxybenzoate;
water is added to make up to 100%.
The invention also provides the following preferable flavor additives, wherein the flavor additives comprise the following components in percentage by weight:
12% of anhydrous cream;
7% of red date juice;
0.2 percent of emulsifier;
20% of diacetyl tartaric acid ester of mono-and diglycerides;
5% of starch octenyl succinate;
trisodium phosphate 0.5%;
0.005 of sodium p-hydroxybenzoate;
water is added to make up to 100%.
The invention also provides the following preferable flavor additives, wherein the flavor additives comprise the following components in percentage by weight:
14% of anhydrous cream;
10% of red date juice;
0.4 percent of emulsifier;
25% of diacetyl tartaric acid ester of mono-and diglycerides;
8% of starch octenyl succinate;
trisodium phosphate 1.5%;
0.008 of sodium p-hydroxybenzoate;
water is added to make up to 100%.
The invention also provides that the diacetyl tartaric acid ester of mono-diglyceride is preferably in a liquid state.
The invention also provides an extraction method of a new bean product formula, which comprises the following steps:
step 1: weighing each component in the flavor additive according to the proportion, mixing and stirring red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase;
step 2: centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive;
and step 3: mixing and soaking soybeans and water, wherein the ratio of the soybeans to the water is 3:1, adding water into the soaked soybeans, and grinding the soybeans into soybean milk according to the ratio of 1:4 to obtain soybean milk;
and 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
The invention also provides that the heating temperature in step 1 is preferably 50-60 ℃.
The invention also provides the preferable method, red dates are denucleated, the flesh of the red dates is crushed by a tissue triturator, water with the mass 6 times of that of the flesh is added, and the red dates are respectively extracted for 40-60min at the temperature of 75-85 ℃;
and performing ultrasonic extraction on the treated pulp to obtain the red date juice.
The invention also provides the preferable selection, the power of the ultrasonic extraction is 75W-95W, and the extraction time is 15min-25 min.
The invention also provides the preferable method, red dates are denucleated, the flesh of the red dates is crushed by a tissue triturator, water with the mass 6 times of that of the flesh is added, and the red dates are respectively extracted for 40-60min at the temperature of 80 ℃;
and performing ultrasonic extraction on the treated pulp to obtain the red date juice.
Compared with the prior art, the invention has the beneficial effects that: according to the formula process and the extraction method of the novel bean product, the bean product prepared by the bean product formula has unique flavor by adopting the flavor additive and the soybean juice, and the bean product has the two flavors of red date and milk fat by adding anhydrous cream, red date juice, emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water into the flavor additive according to a certain proportion, so that the bean product has the mixture of the red date and the milk fat, and the bean product is safer to eat because no essence is added.
Drawings
FIG. 1 is a flow chart of the extraction method of a new bean product formula of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example one
Referring to fig. 1, the present invention provides a technical solution: a formula process and an extraction method of a novel bean product comprise a flavor additive and soybean milk, wherein the ratio of the flavor additive to the soybean milk is 1: 9;
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, and the weight percentages of all the components in the flavor additive are respectively as follows: 12% of anhydrous cream, 7% of red date juice, 0.2% of emulsifier, 20% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of octenyl succinic acid starch ester, 0.5% of trisodium phosphate, 0.005% of sodium p-hydroxybenzoate and water in balance to 100%. Wherein the diacetyl tartaric acid ester of mono-diglyceride is in liquid state.
Then preparing a bean product formula by the following steps:
step 1: removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 40min respectively;
and performing ultrasonic extraction on the treated pulp to obtain the red date juice.
Weighing the components in the flavor additive according to the proportion, mixing and stirring the red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase.
Step 2: and centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive.
And step 3: mixing and soaking soybean with water at a ratio of 3:1, adding water into the soaked soybean, and grinding according to a ratio of 1:4 to obtain soybean milk.
And 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
In summary, according to the formula process and the extraction method of the new-variety bean product of the embodiment, the bean product formula prepared from the flavor additive and the soybean juice is adopted, so that the bean product prepared from the bean product formula of the invention has unique flavor, and the bean product has red date cream flavor by adding anhydrous cream, red date juice, emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water in the flavor additive according to a certain proportion, so that the bean product has red date cream flavor, and no essence is added, so that the harm to human health can be reduced, and the bean product is safer to eat.
Example two
The embodiment provides a formula process and an extraction method of a novel soybean product, which comprises a flavor additive and soybean milk, wherein the ratio of the flavor additive to the soybean milk is 1: 9.
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, and the weight percentages of all the components in the flavor additive are respectively as follows: 14% of anhydrous cream, 10% of red date juice, 0.4% of emulsifier, 25% of diacetyl tartaric acid monoglyceride and diglyceride, 8% of octenyl succinic acid starch ester, 1.5% of trisodium phosphate, 0.008% of sodium p-hydroxybenzoate and the balance of water to 100%.
Then preparing a bean product formula by the following steps:
step 1: removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 60min respectively.
And performing ultrasonic extraction on the treated pulp to obtain the red date juice.
Weighing the components in the flavor additive according to the proportion, mixing and stirring the red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase.
Step 2: and centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive.
And step 3: mixing and soaking soybean with water at a ratio of 3:1, adding water into the soaked soybean, and grinding according to a ratio of 1:4 to obtain soybean milk.
And 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
In summary, the difference between this embodiment and the first embodiment is that the ratio of the red date juice to the anhydrous cream in this embodiment is more, so that the red date and the milk fat flavor of the bean product formula in this embodiment are stronger.
EXAMPLE III
The embodiment provides a formula process and an extraction method of a novel soybean product, which comprises a flavor additive and soybean milk, wherein the ratio of the flavor additive to the soybean milk is 1: 9.
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, and the weight percentages of all the components in the flavor additive are respectively as follows: 11% of anhydrous cream, 10% of red date juice, 0.4% of emulsifier, 25% of diacetyl tartaric acid monoglyceride and diglyceride, 8% of octenyl succinic acid starch ester, 1.5% of trisodium phosphate, 0.008% of sodium p-hydroxybenzoate and the balance of water to 100%.
Then preparing a bean product formula by the following steps:
step 1: removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 60min respectively.
And performing ultrasonic extraction on the treated pulp to obtain the red date juice.
Weighing the components in the flavor additive according to the proportion, mixing and stirring the red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase.
In addition, the red date juice extracted by the embodiment is light in color and clear in fruit juice, the defect of single extraction method can be overcome by using the composite extraction method to extract the red date juice, the extraction temperature is reduced, the extraction time is shortened, the content of SSC, reducing sugar and total acid in the red date juice is increased, and the taste of the flavor additive is further improved.
Step 2: and centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive.
And step 3: mixing and soaking soybean with water at a ratio of 3:1, adding water into the soaked soybean, and grinding according to a ratio of 1:4 to obtain soybean milk.
And 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
In summary, the difference between this embodiment and the first embodiment is that the red date juice in this embodiment has more components, so that the red date flavor of the bean product formula in this embodiment is stronger.
Example four
The embodiment provides a formula process and an extraction method of a novel soybean product, which comprises a flavor additive and soybean milk, wherein the ratio of the flavor additive to the soybean milk is 1: 9.
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, and the weight percentages of all the components in the flavor additive are respectively as follows: anhydrous cream 15%, red date juice 5%, emulsifier 0.4%, diacetyl tartaric acid monoglyceride 25%, octenyl succinic acid starch ester 8%, trisodium phosphate 1.5%, sodium p-hydroxybenzoate 0.008%, and water to make up to 100%.
Then preparing a bean product formula by the following steps:
step 1: removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 60min respectively.
And performing ultrasonic extraction on the treated pulp to obtain the red date juice.
Weighing the components in the flavor additive according to the proportion, mixing and stirring the red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase.
In addition, the red date juice extracted by the embodiment is light in color and clear in fruit juice, the defect of single extraction method can be overcome by using the composite extraction method to extract the red date juice, the extraction temperature is reduced, the extraction time is shortened, the content of SSC, reducing sugar and total acid in the red date juice is increased, and the taste of the flavor additive is further improved.
Step 2: and centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive.
And step 3: mixing and soaking soybean with water at a ratio of 3:1, adding water into the soaked soybean, and grinding according to a ratio of 1:4 to obtain soybean milk.
And 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
In summary, the difference between this embodiment and the first embodiment is that the anhydrous cream in this embodiment has more components, so that the bean product formula in this embodiment has stronger cream flavor.
EXAMPLE five
The embodiment provides a formula process and an extraction method of a novel soybean product, which comprises a flavor additive and soybean milk, wherein the ratio of the flavor additive to the soybean milk is 1: 9.
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, and the weight percentages of all the components in the flavor additive are respectively as follows: 11% of anhydrous cream, 5% of red date juice, 0.4% of emulsifier, 25% of diacetyl tartaric acid monoglyceride and diglyceride, 8% of octenyl succinic acid starch ester, 1.5% of trisodium phosphate, 0.008% of sodium p-hydroxybenzoate and the balance of water to 100%.
Then preparing a bean product formula by the following steps:
step 1: removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 60min respectively.
And performing ultrasonic extraction on the treated pulp to obtain the red date juice.
Weighing the components in the flavor additive according to the proportion, mixing and stirring the red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase.
In addition, the red date juice extracted by the embodiment is light in color and clear in fruit juice, the defect of single extraction method can be overcome by using the composite extraction method to extract the red date juice, the extraction temperature is reduced, the extraction time is shortened, the content of SSC, reducing sugar and total acid in the red date juice is increased, and the taste of the flavor additive is further improved.
Step 2: and centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive.
And step 3: mixing and soaking soybean with water at a ratio of 3:1, adding water into the soaked soybean, and grinding according to a ratio of 1:4 to obtain soybean milk.
And 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
In summary, the difference between this embodiment and the first embodiment is that the anhydrous cream in this embodiment has more components, so that the bean product formula in this embodiment has lighter tastes of the butterfat flavor and the red date flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. A formula process of a novel bean product is characterized by comprising the following steps: comprises a flavor additive and soybean milk;
the ratio of the flavor additive to the soybean milk is 1: 9;
the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid ester of mono-and diglycerides, octenyl succinic acid starch ester, trisodium phosphate, sodium paraben and water, and the following weight percentages are between all ingredients in the flavor additive:
11-15% of anhydrous cream;
5-10% of red date juice;
0.2 to 0.4 percent of emulsifier;
15-30% of diacetyl tartaric acid monoglyceride and diglyceride;
5-10% of starch octenyl succinate;
0.1-2% of trisodium phosphate;
0.001-0.01% of sodium p-hydroxybenzoate;
water is added to make up to 100%.
2. The process for preparing a novel bean product formula as claimed in claim 1, wherein the formula comprises the following steps: the flavor additive comprises the following components in percentage by weight:
12% of anhydrous cream;
7% of red date juice;
0.2 percent of emulsifier;
20% of diacetyl tartaric acid ester of mono-and diglycerides;
5% of starch octenyl succinate;
trisodium phosphate 0.5%;
0.005 of sodium p-hydroxybenzoate;
water is added to make up to 100%.
3. The process for preparing a novel bean product formula as claimed in claim 1, wherein the formula comprises the following steps: the flavor additive comprises the following components in percentage by weight:
14% of anhydrous cream;
10% of red date juice;
0.4 percent of emulsifier;
25% of diacetyl tartaric acid ester of mono-and diglycerides;
8% of starch octenyl succinate;
trisodium phosphate 1.5%;
0.008 of sodium p-hydroxybenzoate;
water is added to make up to 100%.
4. The process for preparing a novel bean product formula as claimed in claim 1, wherein the formula comprises the following steps: the diacetyl tartaric acid ester of mono-diglyceride is in liquid state.
5. The extraction method of the new bean product formula is characterized by comprising the following steps: the method comprises the following steps:
step 1: weighing each component in the flavor additive according to the proportion, mixing and stirring red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase;
step 2: centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive;
and step 3: mixing and soaking soybeans and water, wherein the ratio of the soybeans to the water is 3:1, adding water into the soaked soybeans, and grinding the soybeans into soybean milk according to the ratio of 1:4 to obtain soybean milk;
and 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.
6. The method for extracting a new bean product formula as claimed in claim 5, wherein the method comprises the following steps: the heating temperature in the step 1 is 50-60 ℃.
7. The method for extracting a new bean product formula as claimed in claim 5, wherein the method comprises the following steps:
removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 75-85 deg.C for 40-60min respectively;
and performing ultrasonic extraction on the treated pulp to obtain the red date juice.
8. The method for extracting a new bean product formula as claimed in claim 7, wherein the method comprises the following steps: the power of ultrasonic extraction is 75W-95W, and the extraction time is 15min-25 min.
9. The method for extracting a new bean product formula as claimed in claim 7, wherein the method comprises the following steps:
removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 40-60min respectively;
and performing ultrasonic extraction on the treated pulp to obtain the red date juice.
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