CN1114348C

CN1114348C - Formula and process for preparing multi-vitamine high-calcium bean milk

Info

Publication number: CN1114348C
Application number: CN99115576A
Authority: CN
Inventors: 沈光明
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-09-27
Filing date: 1999-09-27
Publication date: 2003-07-16
Anticipated expiration: 2019-09-27
Also published as: CN1289556A

Abstract

The present invention relates to multi-vitamine high calcium bean milk which is composed of soy beans, milk powder, water, white sugar, edible essence, emulsion stabilizers, etc. The present invention is characterized in that vitamin B1, vitamin B2, calcium gluconate, high fructose and proteoglycan are doped in the bean milk in a strengthening mode, and the present invention has the proportion that each 100kg of soy beans is doped with 4kg of milk powder, 15kg of white sugar, 5kg of high fructose, 0.5kg of proteoglycan, 10.25kg of vitamin B, 0.2kg of riboflavin, 1.5kg of calcium gluconate, 0.6kg of edible essence, 0.8kg of emulsion stabilizers and 700kg of drinking water. The present invention is made through eight processes of soaking, peeling, enzyme removal, defibrination, slag detachability, size cooking, secondary enzyme removal, composite modulation, homogeneous refining, ultra-high temperature sterilization, filling, film sealing, secondary high temperature sterilization, etc.

Description

A kind of multi-vitamine high-calcium bean milk and production technology

The present invention relates to a kind of preparation and production technology of multi-vitamine high-calcium bean milk, belong to the beverage production system field.

Along with the raising of human society level, people are to the pursuit of good health and a long life, go back to nature to enjoy pollution-free food and become a kind of fashion tendency, and soybean beverage food is because its distinctive nutrition combination is subjected to consumer's concern and favor just day by day.But present commercially available soya-bean milk, soymilk major part all are the more single nutrition of fermented bean drink itself.The beverage of this comparatively single quality far can not satisfy the modern humans to the diversified demand of food nutrition.

Food can not only take care of health and can prevent and treat some sick disease, this is the distinctive marrow of Chinese medical, purpose of the present invention promptly is to provide a kind of new soymilk modulation prescription, wish to improve and the nutrition of substantial soymilk to satisfy the heat exhaustion demand of human body daily life, and can realize again strengthening the resist ability of human body to some disease to easily lacking replenishing of nutrition in the human body metabolic processes.

Above purpose realizes that by following technical scheme its dominant ideas are: make full use of the intrinsic advantage of this health food of soya bean on the one hand, add the element that some more help health on the other hand therein, it is further strengthened.Its concrete scheme is as follows:

This is that Main Ingredients and Appearance reaches edible essence and the multi-vitamine high-calcium bean milk of emulsion stabilizer for assisting composition to modulate of adding with soya bean, milk powder, water, white sugar, it is characterized in that wherein also being mixed with vitamin B1, riboflavin, calcium gluconae, high fructose and albumen sugar; By homogenizer with by secondary high-temperature sterilization technology, said vitamin B1, riboflavin, calcium gluconae are dissolved in the mixing soyabean milk juice comparatively quickly and evenly; The proportioning of its constituent be by: mix milk powder 4kg, white sugar 15kg, high fructose 5kg, albumen sugar 0.5kg, vitamin B1 0.25kg, riboflavin 0.2kg, calcium gluconae 1.5kg, flavoring essence 0.6kg, emulsion stabilizer 0.8kg, drinking water 700kg in every 100kg soya bean.

The production technology of described multi-vitamine high-calcium bean milk comprises and soaks that decortication goes enzyme, defibrination to take off slag, the mashing off secondary removes enzyme, complex modulated, and homogeneous is refining, UHTS, can envelope film, secondary high-temperature sterilization, quality inspection eight procedures that dispatch from the factory; It is characterized in that described immersion decortication goes the enzyme operation to be meant suitable soya bean and behind the processing section trypsase first time that removes seed-skin method, use cold water soak about 6 hours with 50 ℃ of hot-water soaks 2 hours again; Described defibrination takes off slag, mashing off second removal trypsase operation is meant that will steep the soya bean that sends out with fiberizer wears into slurry, the slag slurry is separated, and greater than 98 ℃, less than making it to finish second removal trypsase under 100 ℃ the temperature; Described complex modulated is with the major ingredient of all preparation soymilk and auxiliary material fusion dissolving; Described homogeneous is refining to be mixing soyabean milk juice to be carried out homogeneous with homogenizer to it handle; Described UHTS is meant mixing soyabean milk is carried out the once sterilizing sterilization treatment under greater than 130 ℃ steam; Described can envelope membrane process is meant with the can at twice of PE bottle, twice envelope film; Described secondary high-temperature sterilization is under 125 ℃ of steams, to 25 minutes sterilizations of bottled soymilk insulation, finally packs warehouse-in after quality inspection.

According to above preparation program and the synthetic multi-vitamine high-calcium bean milk of manufacture craft, it not only contains the intrinsic nutritions of soya bean such as vegetable protein, soya-bean polypeptides, isoflavones, saponin, compound sugar, amino acid like that as soya-bean milk, but also contain the high-quality protein that milk has, multivitamin, inorganic salts and calcareous; Have again simultaneously to add and strengthen vitamin B1, riboflavin and the calcium gluconae etc. that mix, so that its to because athlete's foot, neuritis, indigestion that be deficient in vitamin B1, vitamin B2 cause, and angular stomatitis, cheilitis, scrotitis, sebum are overflowed dermatitis etc. reasonable preventive and therapeutic effect are arranged; Long-term drinking also has very big improvement to child and person in middle and old age's calcium deficiency symptom.

Further set forth the present invention below in conjunction with embodiment.

This is Main Ingredients and Appearance with soya bean, milk powder, water and white sugar, and with edible additive (as each flavor flavoring essence), the multi-vitamine high-calcium bean milk of emulsion stabilizer for assisting composition to modulate, its concrete proportioning is by in every 100kg soya bean; Mix milk powder 4kg,, white sugar 15kg, high fructose 5kg, albumen sugar 0.5kg, vitamin B1 0.25kg, riboflavin 0.2kg, calcium gluconae 1.5kg, each flavoring essence of distinguishing the flavor of (flavoring orange essence, lemon extract, strawberry essence) 0.6kg, emulsion stabilizer 0.8kg and drinking water 700kg allotment are made.Its concrete manufacture craft is divided into following a few step:

A first step: soak decortication and removes enzyme: promptly select for use to be suitable for soya bean it was soaked 2 hours in 50 ℃ warm water, remove contaminated and contain after the relatively large tryptic skin of beancurd, use clean cold water soak 6 hours again, it is fully risen.

Second step: defibrination takes off slag, the mashing off secondary removes enzyme: promptly the soya bean of will be above-mentioned having steeped with fiberizer is worn into juice, and it is filtered with the above screen cloth of 260 orders, carry out to make in the temperature of juice about 98 ℃ after juice separates and heat, it is implemented to go for the second time enzyme and eliminates beany flavor.

The 3rd step: complex modulated: be about to prepare the required milk powder that mixes of soymilk, white sugar, high fructose, albumen sugar, vitamin B1, riboflavin, calcium gluconae, flavoring essence and emulsifying agent, water etc., be blended together by the required standard of the qualified soymilk of preparation.

The 4th step: homogeneous is refining: promptly with the soymilk juice material of homogenizer to above-mentioned preliminary mixing, strengthen homogeneous, make a material various material not of uniform size, the milkiness of the more tiny homogeneous of treated formation particle later on is aqueous, finishes and strengthens fusion for the first time.

The 5th step: UHTS: be about to above-mentioned soymilk and under the high-temperature vapour more than 130 ℃, implement high-temperature sterilization for the first time; Also make simultaneously to mix to be difficult for molten filler, make it to finish reinforcement for the second time with juice is fully fused in wherein some.

The 6th step: can envelope film: promptly on filling pipeline it is implemented re-filling secondary envelope film: the purpose of implementing re-filling is the foam that forms when being easy to eliminate can, makes it the can amount and puts in place; The purpose of secondary envelope film is to make that encapsulation is firm does not leak.

The 7th step: secondary high-temperature sterilization: promptly under 125 ℃ steam, bottled soymilk is implemented insulation lower the temperature to be installed after 25 minutes.

The 8th step: quality inspection packing warehouse-in.

Because multi-vitamine high-calcium bean milk by above-mentioned process preparation, in manufacturing process, strengthen and mixed vitamin B1, riboflavin (vitamin B2) and calcium gluconae etc., thereby make vitamin B1 and B2 in its juice, and the amount of calcium is much higher than conventional pure soya-bean milk and plain chocolate.This soymilk that is rich in vitamin B1, vitamin B2, calcium gluconae will have apparent in view preventive and therapeutic effect to lacking some common diseases of this element after long-term drinking, so there is better fitness and disease prevention to be worth.

Claims

1, a kind of is that Main Ingredients and Appearance reaches edible essence and the multi-vitamine high-calcium bean milk of emulsion stabilizer for assisting composition to modulate of adding with soya bean, milk powder, water, white sugar, it is characterized in that wherein also being mixed with vitamin B1, riboflavin, calcium gluconae, high fructose and albumen sugar; And, said vitamin B1, riboflavin, calcium gluconae are dissolved in the mixing soyabean milk juice comparatively quickly and evenly by through homogenizer with by secondary high-temperature sterilization technology; The proportioning of its constituent is: by mixing milk powder 4kg, white sugar 15kg, high fructose 5kg, albumen sugar 0.5kg, vitamin B1 0.25kg, riboflavin 0.2kg, calcium gluconae 1.5kg, flavoring essence 0.6kg, emulsion stabilizer 0.8kg, drinking water 700kg in the 100kg soya bean.

2, the production technology of a kind of multi-vitamine high-calcium bean milk as claimed in claim 1, comprise soak that decortication goes that enzyme, defibrination take off that slag, mashing off secondary go that enzyme, complex modulated, homogeneous are refining, UHTS, can envelope film, secondary high-temperature sterilization, the quality inspection operation of dispatching from the factory; It is characterized in that described immersion decortication goes the enzyme operation to be meant suitable soya bean and behind the processing section trypsase first time that removes seed-skin method, used cold water soak again 6 hours with 50 ℃ of hot-water soaks 2 hours; Described defibrination takes off slag, mashing off second removal protease operation and is meant that will steep the soya bean that sends out with fiberizer wears into slurry, and the slag slurry is separated, and greater than 98 ℃, less than making it to finish second removal trypsase under 100 ℃ the temperature; Described complex modulated is with the major ingredient of all preparation soymilk and the dissolving of auxiliary material admixture; Described homogeneous is refining to be mixing soyabean milk juice to be carried out homogeneous with homogenizer to it handle; Described UHTS is meant mixing soyabean milk is carried out the once sterilizing sterilization treatment under greater than 130 ℃ steam; Described can envelope membrane process is meant with the can at twice of PE bottle, twice envelope film; Described secondary high-temperature sterilization is under 125 ℃ of steams, and to be installed to bottled soymilk insulation sterilization cooling in 25 minutes, final packaging dispatches from the factory.