CN111802468A - High-fiber low-sugar instant soybean powder and preparation method thereof - Google Patents
High-fiber low-sugar instant soybean powder and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses high-fiber low-sugar instant soybean powder which comprises the following raw materials: 50 to 70 parts of soybean, 0 to 2.5 parts of soybean oil, 3 to 9 parts of soybean protein isolate, 20 to 35 parts of resistant dextrin, 30 to 42 parts of erythritol, 0.1 to 0.5 part of phospholipid, 0 to 0.6 part of spirulina oligopeptide, 0.15 to 0.4 part of sodium bicarbonate, 0 to 1.3 parts of calcium carbonate and 0 to 0.03 part of defoaming agent. The method comprises grinding, inactivating enzyme, removing residue, mixing, homogenizing, sterilizing, concentrating, spraying powder, and packaging. The high-fiber low-sugar instant soybean powder product disclosed by the invention is rich in nutrition, the protein content is more than 18.0g/100g, the dietary fiber content is more than 16.0g/100g, the high-fiber low-sugar instant soybean powder product is rich in protein and dietary fiber, the total sugar content is less than 5.0g/100g, the high-fiber low-sugar instant soybean powder product is suitable for people with sugar control, is also suitable for people with diabetes to eat, and can be declared on a product label to be low-sugar in nutrition content.
Description
Technical Field
The invention relates to the field of bean product processing, in particular to high-fiber low-sugar instant bean powder with sugar-controlled diet and a preparation method thereof.
Background
China is the origin of soybean products, the history of soybean processing is over 2000 years, and soybean milk is an essential diet on dining tables of people in China and is an important component in the dietary structure system in China.
The soybean protein content is about 35-40%, which is an important source of high-quality protein in the diet of residents in China, the amino acid composition score of the soybean protein is equivalent to that of milk protein and eggs, the soybean protein content is higher than that of beef, the total content of monosaccharide and disaccharide in the soybean is low, and the GI (glycemic index) is 18%.
Sugar makes food sweet and delicious, brings happiness and pleasure to people, provides energy for human bodies, but unscrupulous eating experience can cause people to ingest excessive sugar, leading to health risks such as obesity, insulin resistance, diabetes, atherosclerosis, hyperlipidemia, hypertension and the like, in order to resist the health threats, countries such as the United states, France, Canada, British, south Africa, Ireland, Mexico and the like have implemented sugar tax policies at present, and are intended to control sugar from a supply end and reduce excessive sugar intake of the national people, Chinese clearly provides a 'three-to-three-key' action plan in the national nutrition plan (2017, 2030), and puts sugar reduction into the key point of future national nutrition work.
In combination with the dietary habits of Chinese people, the national nutrition plan (2017 and 2030), and the nutritional requirements of consumers, the soybean flour market urgently needs the high-fiber low-sugar instant soybean flour which integrates nutrition, health and delicacy.
Disclosure of Invention
The invention aims to provide high-fiber low-sugar instant soybean powder and a preparation method thereof. The high-fiber low-sugar instant bean powder disclosed by the invention is rich in nutrition, pleasant in flavor, good in taste, more than 18.0g/100g of protein, more than 16.0g/100g of dietary fiber, rich in protein and dietary fiber, and less than 5.0g/100g of total sugar, meets the claim of low-sugar nutrition content in GB28050-2011, can be used for carrying out low-sugar nutrition declaration on a product label, is suitable for people with sugar control, and is also suitable for people with diabetes to eat.
In order to achieve the purpose, the following technical scheme is specifically adopted:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 50 to 70 parts of soybean, 0 to 2.5 parts of soybean oil, 3 to 9 parts of soybean protein isolate, 20 to 35 parts of resistant dextrin, 30 to 42 parts of erythritol, 0.1 to 0.5 part of phospholipid, 0 to 0.6 part of spirulina oligopeptide, 0.15 to 0.4 part of sodium bicarbonate, 0 to 1.3 parts of calcium carbonate and 0 to 0.03 part of defoaming agent.
Preferably, the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 60 to 70 portions of soybean, 0 to 1.5 portions of soybean oil, 4.5 to 7.5 portions of soybean protein isolate, 22 to 25 portions of resistant dextrin, 38 to 41.5 portions of erythritol, 0.15 to 0.3 portion of phospholipid, 0 to 0.4 portion of spirulina oligopeptide, 0.15 to 0.35 portion of sodium bicarbonate, 0 to 1 portion of calcium carbonate and 0 to 0.02 portion of defoaming agent.
As a best implementation method of the invention, the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 64 parts of soybean, 5 parts of soybean protein isolate, 23 parts of resistant dextrin, 40 parts of erythritol, 0.2 part of phospholipid, 0.3 part of sodium bicarbonate and 0.01 part of defoaming agent.
The content of monosaccharide and disaccharide in each 100g of the high-fiber low-sugar instant soybean powder is less than 5.0 g.
The content of dietary fiber in each 100g of the high-fiber low-sugar instant soybean powder is more than 16.0 g.
The content of monosaccharide and disaccharide in each 100g of resistant dextrin is less than 1.0 g.
The antifoaming agent can be selected from processing aids which can be used in the bean product process specified in GB 2760 national food safety Standard food additive application Standard, and comprise one or more of sucrose fatty acid ester, mineral oil and polydimethylsiloxane.
The soybean is non-transgenic soybean, and adopts a pulping process of fishy smell removal and dreg removal, and the utilization rate of the dried soybean is more than 50%.
The moisture content of the soybean oil, the soybean protein isolate, the resistant dextrin, the erythritol, the phospholipid, the spirulina oligopeptide, the sodium bicarbonate, the calcium carbonate and the defoaming agent is less than 5%.
The soybean is a non-transgenic soybean with thin skin, light color, light luster and neat and full-round grains, the protein content is more than 33 percent, the water content is about 10 percent, the soybean product is used as an essential diet on the dining table of common people in China and is an important component in the diet structural system in China, the amino acid composition score of the soybean is equivalent to that of milk protein and eggs and higher than that of beef, the total content of monosaccharide and disaccharide in the soybean is 5.4 percent, and the GI (glycemic index) is 18 percent, so the soybean is very suitable for being used as a raw material of low-sugar food.
The soybean oil is yellow oily, has better fatty acid composition, contains rich linoleic acid, has obvious effects of reducing serum cholesterol and preventing cardiovascular diseases, also contains vitamin E, vitamin D and rich lecithin, and has a human body digestibility of up to 98%.
The soybean protein isolate is milk white powder, the protein content is more than 90%, the amino acid types are nearly 20, and the soybean protein isolate is used as a common food raw material for improving the protein of a product.
The resistant dextrin is white powder, is a common food raw material processed by starch, has slight sweet taste, no other peculiar smell, low calorie, heat resistance, acid resistance, freezing resistance, good water solubility and low viscosity, and is widely used by the food industry as dietary fiber.
The erythritol is a common food raw material, is white crystalline powder, has sweetness of 65 percent of that of cane sugar, has an energy coefficient of 0kJ, is very stable to acid and heat, and has high solubility and low hygroscopicity.
The phospholipid is soybean lecithin, is yellow powder, and is a food additive with emulsifying property and memory enhancing effect.
The spirulina oligopeptide is a common food raw material, is prepared from spirulina by deep processing technologies such as enzymolysis, separation, purification, drying and the like, is powdery and easily soluble in water, and has the effect of reducing blood sugar proved by animal experiments.
The sodium bicarbonate is commonly called baking soda, is white fine crystal, has no odor and salty taste, is a food additive, and plays a role in extracting protein in the production process of bean flour.
The defoaming agent is a food additive, reduces the surface tension in the food processing process, inhibits or eliminates the action of foam, and further assists the smooth operation of the production process.
The calcium carbonate is an inorganic compound calcium supplement, is white solid, and is odorless and tasteless. Can be used as an effect enhancer in the food industry.
The invention also provides a preparation method of the high-fiber low-sugar instant soybean powder, which specifically adopts the following technical scheme:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate, calcium carbonate and a defoaming agent according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing the soybean protein isolate in a shearing tank to obtain a material, and transferring the material to a material preparing tank;
and 4, step 4: adding soybean milk to-be-prepared ingredients, soybean oil, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate, calcium carbonate and a defoaming agent into a mixing tank, uniformly mixing, or adding all or part of the resistant dextrin, all or part of the erythritol and the soybean milk to-be-prepared ingredients into a shearing tank, shearing to dissolve the materials, adding the defoaming agent into the materials during dissolving, transferring the materials to the mixing tank after complete dissolution, adding the rest materials into the mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by using a homogenizer;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer;
and 7: concentration: concentrating the sterilized materials by adopting a falling film evaporator;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, and sieving and drying powder by using a three-stage fluidized bed after powder spraying;
and step 9: packaging: sterilizing the space, and hermetically packaging by using a packaging machine.
In the step 1, the soybeans are selected from non-transgenic soybeans with thin skins, light colors, light gloss and full and round grains, and the utilization rate of dried soybeans is more than 50% by adopting a pulping process of removing fishy smell and dregs.
The step 2: the process for drying, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell and inactivating enzyme of soybean comprises the following steps:
drying soybeans, peeling, preparing sodium bicarbonate into a sodium bicarbonate solution with the mass fraction of 0.1% by using hot water with the temperature of 100 ℃, softening and inactivating enzymes of the peeled soybeans by using the sodium bicarbonate solution with the mass fraction of 0.1%, and then grinding, deslagging, deodorizing and inactivating enzymes by using a pulp grinder and a slag throwing machine to form soybean milk to be prepared.
The step 3: shearing the soybean protein isolate into a material in a shearing tank by using water with the weight 8-10 times of the soybean protein isolate at the temperature of 35-40 ℃, shearing the material for 20-25 min at the temperature of 70-80 ℃, and moving the material to a material preparing tank;
the step 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 185-190 bar and the temperature of 40-50 ℃; preferably, step 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 40 ℃;
the step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 125-140 ℃, the sterilization time is 4-6 s, and the discharging temperature is 50-60 ℃; preferably, step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 4s, and the discharging temperature is 60 ℃;
the step 7: concentration: concentrating the sterilized material by adopting a falling film evaporator, wherein the dry matter content after concentration is 38-44%; preferably, step 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 38% after concentration;
the step 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 170-180 ℃, the air exhaust temperature is 90-98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying; preferably, step 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 170 ℃, the air exhaust temperature is 96 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%.
The step 9: packaging: fumigating and sterilizing for 1h in an ozone space, starting an ultraviolet germicidal lamp for 30min after fumigating, and sealing and packaging by using a packaging machine by adopting packaging materials meeting the national quality requirements.
The invention has the beneficial effects that: the high-fiber low-sugar instant soybean powder disclosed by the invention is rich in nutrition, pleasant in flavor, good in taste, rich in protein and dietary fiber, less than 5.0g/100g of total sugar content, and in line with the low-sugar nutrition content claim in GB28050-2011, can be used for carrying out low-sugar nutrition declaration on a product label, is suitable for people who control sugar to eat, is also suitable for people who have diabetes to eat, and has wide market space and development potential; the processing and preparation process is mature, the quality is controllable, the industrial batch production can be realized, and the technical problem of the existing high-fiber-free low-sugar instant soybean powder is solved.
Detailed Description
The present invention is further illustrated by the following examples, which are provided to illustrate the present invention but are not intended to limit the scope of the present invention. The starting materials used in the present invention are all known commercially available products.
Example 1: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 700 kg of soybean, 30 kg of soybean protein isolate, 200 kg of resistant dextrin, 415 kg of erythritol, 1 kg of phospholipid, 4 kg of spirulina oligopeptide and 4 kg of sodium bicarbonate.
Wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean protein isolate, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide and sodium bicarbonate according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 8 times of its weight in a shearing tank, shearing at 70 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank for shearing, transferring to a mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 40 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 4s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 38% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 170 ℃, the air exhaust temperature is 96 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 1 had a protein content of 19.0g/100g, a fat content of 9.8g/100g, a dietary fiber content of 17.7g/100g, and a monosaccharide content and a disaccharide content of 4.3g/100 g.
Example 2: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 500 kg of soybean, 25 kg of soybean oil, 88 kg of soybean protein isolate, 250 kg of resistant dextrin, 380 kg of erythritol, 5kg of phospholipid, 6 kg of spirulina oligopeptide, 1.5 kg of sodium bicarbonate, 6 kg of calcium carbonate and 0.3 kg of sucrose fatty acid ester.
Wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate, calcium carbonate and sucrose fatty acid ester according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 8 times of its weight in a shearing tank, shearing at 70 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank for shearing and material melting, adding sucrose fatty acid ester in the material melting process, transferring to a material mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the material mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 50 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 130 ℃, the sterilization time is 4s, and the discharging temperature is 55 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 42% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 180 ℃, the air exhaust temperature is 98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 2 had a protein content of 19.0g/100g, a fat content of 9.9g/100g, a dietary fiber content of 22.0g/100g, and a monosaccharide content and a disaccharide content of 3.2g/100 g.
Example 3: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 700 kg of soybean, 30 kg of soybean protein isolate, 200 kg of resistant dextrin, 415 kg of erythritol, 5kg of phospholipid and 3.5 kg of sodium bicarbonate.
Wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean protein isolate, resistant dextrin, erythritol, phospholipid and sodium bicarbonate according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 10 times of its weight at 40 deg.C in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank for shearing, transferring to a mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 45 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 125 ℃, the sterilization time is 6s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 42% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 175 ℃, the air exhaust temperature is 95 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 3 had a protein content of 19.0g/100g, a fat content of 10.1g/100g, a dietary fiber content of 17.7g/100g, and a monosaccharide content and a disaccharide content of 4.3g/100 g.
Example 4: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 500 kg of soybean, 25 kg of soybean oil, 85 kg of soybean protein isolate, 350 kg of resistant dextrin, 300 kg of erythritol, 1.5 kg of phospholipid, 1.5 kg of sodium bicarbonate and 0.2 kg of mineral oil;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, sodium bicarbonate and mineral oil according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 10 times of its weight at 40 deg.C in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank for shearing, transferring to a mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 50 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 4s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 38% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 180 ℃, the air exhaust temperature is 98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 4 had a protein content of 18.9g/100g, a fat content of 9.6g/100g, a dietary fiber content of 31.0g/100g, and a monosaccharide content and a disaccharide content of 3.3g/100 g.
Example 5: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 640 kg of soybeans, 50 kg of soybean protein isolate, 230 kg of resistant dextrin, 400 kg of erythritol, 2 kg of phospholipid, 3 kg of sodium bicarbonate and 0.1 kg of polydimethylsiloxane;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean protein isolate, resistant dextrin, erythritol, phospholipid, sodium bicarbonate and polydimethylsiloxane according to the proportion;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 9 times of its weight in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank to shear and melt the materials, adding polydimethylsiloxane in the material melting process, transferring to a material mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the material mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 50 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 6s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 43% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 180 ℃, the air exhaust temperature is 98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 5 had a protein content of 19.2g/100g, a fat content of 9.1g/100g, a dietary fiber content of 20.3g/100g, and a monosaccharide content and a disaccharide content of 4.0g/100 g.
Example 6: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 500 kg of soybean, 25 kg of soybean oil, 90 kg of soybean protein isolate, 220 kg of resistant dextrin, 410 kg of erythritol, 3 kg of phospholipid, 1.5 kg of sodium bicarbonate, 10 kg of calcium carbonate, 0.1 kg of sucrose fatty acid ester and 0.1 kg of polydimethylsiloxane;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, sodium bicarbonate, calcium carbonate, sucrose fatty acid ester and polydimethylsiloxane according to the proportion;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 9 times of its weight in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank to be mixed for shearing and melting, adding sucrose fatty acid ester and polydimethylsiloxane in the material melting process, transferring to the mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 40 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 4s, and the discharging temperature is 50 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 40% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 180 ℃, the air exhaust temperature is 98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 6 had a protein content of 19.2g/100g, a fat content of 9.7g/100g, a dietary fiber content of 19.4g/100g, and a monosaccharide content and a disaccharide content of 3.2g/100 g.
Example 7: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 600 kg of soybean, 15 kg of soybean oil, 75 kg of soybean protein isolate, 275 kg of resistant dextrin, 340 kg of erythritol, 4 kg of phospholipid, 2 kg of spirulina oligopeptide, 3 kg of sodium bicarbonate and 0.1 kg of polydimethylsiloxane;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate and polydimethylsiloxane according to the proportion;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 9 times of its weight in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank to shear and melt the materials, adding polydimethylsiloxane in the material melting process, transferring to a material mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the material mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 50 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 125 ℃, the sterilization time is 6s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 42% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 170 ℃, the air exhaust temperature is 94 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 7 had a protein content of 20.3g/100g, a fat content of 10.2g/100g, a dietary fiber content of 24.2g/100g, and a monosaccharide content and a disaccharide content of 3.8g/100 g.
Example 8: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 550 kg of soybean, 20 kg of soybean oil, 90 kg of soybean protein isolate, 290 kg of resistant dextrin, 315 kg of erythritol, 4 kg of phospholipid, 5kg of spirulina oligopeptide, 2 kg of sodium bicarbonate, 13 kg of calcium carbonate and 0.2 kg of sucrose fatty acid ester;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate, calcium carbonate and sucrose fatty acid ester according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 9 times of its weight in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank to shear and melt the materials, adding polydimethylsiloxane in the material melting process, transferring to a material mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the material mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 40 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 4s, and the discharging temperature is 50 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 38% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 180 ℃, the air exhaust temperature is 98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 8 had a protein content of 20.4g/100g, a fat content of 10.0g/100g, a dietary fiber content of 25.6g/100g, and a monosaccharide content and a disaccharide content of 3.5g/100 g.
Example 9: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 600 kg of soybean, 20 kg of soybean oil, 75 kg of soybean protein isolate, 275 kg of resistant dextrin, 335 kg of erythritol, 4 kg of phospholipid, 2.5 kg of sodium bicarbonate and 0.1 kg of sucrose fatty acid ester;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, sodium bicarbonate and sucrose fatty acid ester according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water of 35 deg.C and 9 times of its weight in a shearing tank, shearing at 80 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank for shearing and material melting, adding sucrose fatty acid ester in the material melting process, transferring to a material mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the material mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 50 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 6s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 44% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 180 ℃, the air exhaust temperature is 98 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 9 had a protein content of 20.3g/100g, a fat content of 10.7g/100g, a dietary fiber content of 24.3g/100g, and a monosaccharide content and a disaccharide content of 3.8g/100 g.
Example 10: preparing high-fiber low-sugar instant soybean powder:
the high-fiber low-sugar instant soybean powder comprises the following components in parts by weight: 645 kg of soybeans, 45 kg of soybean protein isolate, 210 kg of resistant dextrin, 420 kg of erythritol, 2 kg of phospholipid, 3 kg of sodium bicarbonate and 0.1 kg of sucrose fatty acid ester;
wherein the resistant dextrin is purchased from Biotech limited of Bailong Chuanchuan in Shandong, and the content of monosaccharide and disaccharide in each 100g of the resistant dextrin is less than 1.0 g.
The preparation method comprises the following steps:
step 1: weighing soybean, soybean protein isolate, resistant dextrin, erythritol, phospholipid, sodium bicarbonate and sucrose fatty acid ester according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing soybean protein isolate with water at 40 deg.C 8 times of the weight of soybean protein isolate in a shearing tank, shearing at 70 deg.C for 20min, and transferring to a blending tank;
and 4, step 4: adding resistant dextrin, erythritol and soybean milk to a shearing tank for shearing and material melting, adding sucrose fatty acid ester in the material melting process, transferring to a material mixing tank after the resistant dextrin is completely dissolved, adding the rest materials to the material mixing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 45 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 135 ℃, the sterilization time is 5s, and the discharging temperature is 55 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 42% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 170 ℃, the air exhaust temperature is 90 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The high-fiber low-sugar instant soybean powder prepared in example 10 had a protein content of 19.0g/100g, a fat content of 9.1g/100g, a dietary fiber content of 18.6g/100g, and a monosaccharide content and a disaccharide content of 4.0g/100 g.
The present invention will be further described with reference to comparative examples.
Comparative example 1: preparing bean flour:
the bean flour comprises the following components in parts by weight: 1165 kg of soybean, 400 kg of erythritol, 2 kg of phospholipid, 3 kg of sodium bicarbonate and 0.1 kg of polydimethylsiloxane;
the preparation method comprises the following steps:
step 1: weighing soybean, erythritol, phospholipid, sodium bicarbonate and polydimethylsiloxane according to the proportion;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: adding erythritol, phospholipid, sodium bicarbonate and soybean milk to be mixed into a shearing tank for shearing and melting, adding polydimethylsiloxane in the melting process, and homogenizing after complete dissolution;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by a homogenizer at the homogenizing pressure of 190bar and the temperature of 40 ℃;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer, wherein the sterilization temperature is 140 ℃, the sterilization time is 4s, and the discharging temperature is 60 ℃;
and 7: concentration: concentrating the sterilized material by using a falling film evaporator, wherein the dry matter content is 38% after concentration;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, wherein the air inlet temperature is 170 ℃, the air exhaust temperature is 96 ℃, and the powder is sieved and dried by a three-stage fluidized bed after powder spraying, so that the temperature of the powder is below 30 ℃ and the water content is less than 3%;
and step 9: packaging: fumigating with ozone for 1h, opening ultraviolet sterilizing lamp for 30min, and sealing and packaging with packaging machine.
The soybean powder prepared in comparative example 1 had a protein content of 27.5g/100g, a fat content of 16.2g/100g, a dietary fiber content of 5.2g/100g, and a monosaccharide content and a disaccharide content of 6.9g/100 g.
The soybean powder prepared in comparative example 1 has a dietary fiber content of 5.2g/100g or less than 6.0g/100g, and cannot be claimed to have a high dietary fiber content; the content of disaccharide is 6.9g/100g, 5.0g/100g or more, and the low-sugar content claim cannot be made.
Crowd test
The high-fiber low-sugar instant soybean powder prepared in example 5 of the product of the present invention and the soybean powder prepared in comparative example 1 were subjected to measurement of glycemic index of food, and the test conditions were as follows:
a method for preparing a compound:
1. subject screening: the body mass index is 18.5kg/m2～24.0kg/m2Healthy adults who are not allergic and intolerant to soybeans and spirulina, have no history of diabetes (or impaired glucose tolerance), have no other metabolic diseases, digestive diseases, endocrine diseases, mental diseases, and the like, and are not taking nutrient supplements affecting glucose tolerance in nearly 3 months, and are not taking oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotics, and the like, and can tolerate fasting states for at least 10 hours; the subjects were 100 people in total, and the high-fiber low-sugar instant soybean powder group of example 5 was 23 men, 27 women, 34 years old minimum, 50 years old maximum, and 42 years old average; control group of 26 men and 24 women, minimum age 31 years, maximum age 55 years, average age 43 years.
2. The subject claims: subjects were asked to avoid high dietary fiber and high sugar diet on a evening meal 3 days prior to the test, on a normal diet, 1 day prior to the test, to start fasting ten hours later, to determine the day morning to avoid strenuous exercise, and to start the test after sitting still for 10 minutes.
Second, observe the index
General conditions including physical signs, mental, sleep, diet, stool and urine, blood pressure, etc.; fasting blood glucose; blood glucose 2 hours after meal; blood fat, blood safety index, urine routine and feces routine and other biochemical indexes.
Third, data recording
TABLE 1 general comparison before Observation (X + -SD)
TABLE 2 comparison of fasting plasma glucose before and after two sets of test diets (mmol/L, X + -SD)
After one month, the fasting blood glucose of the high-fiber low-sugar instant soybean flour group in example 5 is reduced by 1.4mmol/L, the fasting blood glucose of the control group is reduced by 0.1mmol/L, and the two groups have obvious difference (P is less than 0.01).
TABLE 3 comparison of blood glucose 2 hours after meal before meal (mmol/L, X + -SD) for two groups of test feeders
After one month, the blood sugar of the high-fiber low-sugar instant soybean powder group of example 5 was reduced by 1.7mmol/L on average at 2 hours, and the blood sugar of the control group was reduced unchanged at 2 hours after meal.
TABLE 4 statistics of hypoglycemic efficacy
| Grouping | Example number (example) | Effective (example) | Invalid (example) | Total effective rate (%) |
| Test food group | 50 | 30 | 20 | 60.0 |
| Control group | 50 | 3 | 47 | 6.0 |
The difference of the total effective rates of two groups is obvious through statistical test, and P is less than 0.05.
TABLE 5 comparison of blood lipid changes before and after tasting (X + -SD)
TABLE 6 comparison of blood safety index changes before and after a test (X + -SD)
Before and after two groups of test meals, the indexes of routine and biochemical detection of blood, urine and excrement are basically in a normal range.
Fourth, conclusion
The high-fiber low-sugar instant soybean powder in example 5 has the function of assisting in reducing blood sugar, the percentage of reduction of the fasting blood sugar of the test group is 13.1%, and the fasting blood sugar and the percentage of reduction of the blood sugar after the test are significantly different from those of the control group; the percentage of postprandial blood glucose reduction was 10.1%, and compared with the control group, the percentage of postprandial blood glucose and blood glucose reduction were significantly different.
Claims (10)
1. The high-fiber low-sugar instant soybean powder is characterized by comprising the following components in parts by weight: 50 to 70 parts of soybean, 0 to 2.5 parts of soybean oil, 3 to 9 parts of soybean protein isolate, 20 to 35 parts of resistant dextrin, 30 to 42 parts of erythritol, 0.1 to 0.5 part of phospholipid, 0 to 0.6 part of spirulina oligopeptide, 0.15 to 0.4 part of sodium bicarbonate, 0 to 1.3 parts of calcium carbonate and 0 to 0.03 part of defoaming agent.
2. The high-fiber low-sugar instant soybean powder as claimed in claim 1, which comprises the following components in parts by weight: 60 to 70 portions of soybean, 0 to 1.5 portions of soybean oil, 4.5 to 7.5 portions of soybean protein isolate, 22 to 25 portions of resistant dextrin, 38 to 41.5 portions of erythritol, 0.15 to 0.3 portion of phospholipid, 0 to 0.4 portion of spirulina oligopeptide, 0.15 to 0.35 portion of sodium bicarbonate, 0 to 1 portion of calcium carbonate and 0 to 0.02 portion of defoaming agent.
3. The high-fiber low-sugar instant soybean powder as claimed in claim 2, which comprises the following components in parts by weight: 64 parts of soybean, 5 parts of soybean protein isolate, 23 parts of resistant dextrin, 40 parts of erythritol, 0.2 part of phospholipid, 0.3 part of sodium bicarbonate and 0.01 part of defoaming agent.
4. A high-fiber low-sugar instant soybean powder according to any one of claims 1 to 3, wherein the content of monosaccharide and disaccharide in 100g of the high-fiber low-sugar instant soybean powder is less than 5.0 g.
5. The high-fiber, low-sugar instant soybean powder of claim 4, wherein 100g of the high-fiber, low-sugar instant soybean powder has a dietary fiber content of greater than 16.0 g.
6. A high-fiber, low-sugar instant soybean powder as claimed in claim 5, wherein 100g of resistant dextrin has a monosaccharide or disaccharide content of less than 1.0 g.
7. The high-fiber low-sugar instant soybean powder as claimed in claim 6, wherein the antifoaming agent is one or more selected from sucrose fatty acid ester, mineral oil and polydimethylsiloxane.
8. The high-fiber low-sugar instant soybean powder as claimed in claim 7, wherein the soybean is non-transgenic soybean, and the utilization rate of dried soybean is more than 50% by adopting a pulping process of deodorization and slag removal.
9. The high-fiber low-sugar instant soybean powder according to claim 1 or 2, wherein the moisture content of the soybean oil, the soybean protein isolate, the resistant dextrin, the erythritol, the phospholipid, the spirulina oligopeptide, the sodium bicarbonate, the calcium carbonate and the antifoaming agent is less than 5%.
10. A method for preparing a high-fiber low-sugar instant soybean powder as claimed in any one of claims 1 to 9, comprising the steps of:
step 1: weighing soybean, soybean oil, soybean protein isolate, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate, calcium carbonate and a defoaming agent according to a ratio;
step 2: removing fishy smell and dregs of soybean: drying soybean, peeling, softening, inactivating enzyme, extracting protein, grinding into thick liquid, removing residue, removing fishy smell, and inactivating enzyme to obtain soybean milk to be mixed;
and step 3: shearing the soybean protein isolate in a shearing tank to obtain a material, and transferring the material to a material preparing tank;
and 4, step 4: adding the soybean milk to-be-prepared material, soybean oil, resistant dextrin, erythritol, phospholipid, spirulina oligopeptide, sodium bicarbonate, calcium carbonate and a defoaming agent into a preparing tank, uniformly mixing, or adding all or part of the resistant dextrin, all or part of the erythritol and the soybean milk to-be-prepared material into a shearing tank, shearing to dissolve the material, adding the defoaming agent during the material dissolving process, moving to the preparing tank after the defoaming agent is completely dissolved, adding the rest material into the preparing tank, and uniformly mixing;
and 5: homogenizing: homogenizing the uniformly mixed feed liquid by using a homogenizer;
step 6: and (3) sterilization: sterilizing the homogenized feed liquid by using a sterilizer;
and 7: concentration: concentrating the sterilized materials by adopting a falling film evaporator;
and 8: spray drying: drying and agglomerating the concentrated material by adopting a spray drying tower, and sieving and airing powder by using a three-stage fluidized bed after powder spraying;
and step 9: packaging: sterilizing the space, and hermetically packaging by using a packaging machine.
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| CN115251269A (en) * | 2022-08-01 | 2022-11-01 | 黑龙江欧洽塔生物科技有限公司 | Production process of cyperus instant pure powder |
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