CN112772933A - Preparation method of high-protein sugar-free dietary fiber powder - Google Patents
Preparation method of high-protein sugar-free dietary fiber powder Download PDFInfo
- Publication number
- CN112772933A CN112772933A CN201911011950.3A CN201911011950A CN112772933A CN 112772933 A CN112772933 A CN 112772933A CN 201911011950 A CN201911011950 A CN 201911011950A CN 112772933 A CN112772933 A CN 112772933A
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- China
- Prior art keywords
- dietary fiber
- fiber powder
- soybean
- protein
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 57
- 244000068988 Glycine max Species 0.000 claims abstract description 57
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000001694 spray drying Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 3
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000225 effect on diabetes Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method of high-protein sugar-free dietary fiber powder, which comprises the following steps: (1) heating and peeling the soybeans, wherein the peeling rate is more than or equal to 98 percent; (2) grinding the peeled soybeans into thick liquid, and separating the thick liquid and the residue by using a centrifugal machine to obtain soybean milk and soybean dietary fiber; (3) sterilizing and deodorizing the soybean milk juice obtained by separating the soybean milk, mixing, concentrating, and spray drying to obtain soybean milk powder; (4) and (3) boiling the soybean dietary fiber obtained by separating the pulp, homogenizing, spray-drying and granulating by a fluidized bed to obtain the high-protein sugar-free dietary fiber powder. In the preparation method, the soybean dietary fiber is prepared by spray drying after processes such as pulp boiling and the like without adding any other auxiliary materials; the invention improves the particle structure and volume of the product by homogenizing, fluidized bed granulation, spray drying and other processes, so that the soybean dietary fiber powder has better dispersibility and is easy to brew under the conditions of high protein and high fiber.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-protein sugar-free dietary fiber powder.
Background
China is the main world for planting soybeans, and the yield of soybeans is the fourth world. The soybean protein content is about 40 percent, the best quality is about 50 percent, which is equivalent to more than 2 times of that of lean pork and 3 times of that of eggs. The amino acid composition of the soybean protein is relatively close to that of amino acid required by human body, and belongs to complete protein, wherein the content of lysine is high, and each hundred grams of soybean contains about 35.8 milligrams of iron, 418 milligrams of phosphorus, and also contains vitamins A, B1, B2, D, E and the like. The modern medical research considers that the soybean does not contain cholesterol, can reduce the cholesterol of human bodies, reduces the occurrence of arteriosclerosis and can prevent heart diseases, and the soybean also contains a pancreatin inhibiting substance which has certain curative effect on diabetes. The bean dregs are the by-products in the process of producing soymilk or bean curd, and the yield of the bean dregs is very large all the year around. 50% of fiber, 20% of protein and 10% of oil in soybean are remained in bean dregs. The utilization rate of the bean dregs is low at present, the traditional utilization mode is that the bean dregs are used as animal feed and are directly fed to animals, and the utilization rate of a plurality of components with high nutritive value in the bean dregs is low. How to better utilize the soybean dregs becomes a problem which needs to be researched and solved urgently. Therefore, the production of the soybean residue dietary fiber powder by using the soybean residue has very important economic value and practical significance for improving the food structure of people, improving the health level of human beings, saving resources and increasing the income of farmers.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of high-protein sugar-free dietary fiber powder.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of high-protein sugar-free dietary fiber powder comprises the following steps:
(1) heating and peeling the soybeans, wherein the peeling rate is more than or equal to 98 percent;
(2) grinding the peeled soybeans into thick liquid, and separating the thick liquid and the residue by using a centrifugal machine to obtain soybean milk and soybean dietary fiber;
(3) sterilizing and deodorizing the soybean milk juice obtained by separating the soybean milk, mixing, concentrating, and spray drying to obtain soybean milk powder;
(4) and (3) boiling the soybean dietary fiber obtained by separating the pulp, homogenizing, spray-drying and granulating by a fluidized bed to obtain the high-protein sugar-free dietary fiber powder.
Further, in the heating peeling of the step (1), the temperature is as follows: 65-75 ℃, time: keeping water content of soybean bean at 8-10% for 10-20 min.
Further, in the step (2), the peeled soybeans and the purified water are ground into the pulp according to the proportion of 1: 8.
Further, in the step (2), the peeled soybeans are processed according to the ratio of 1:8 grinding the mixture into thick liquid, and centrifuging to obtain soybean milk with the solid content of 8-11% and soybean dietary fiber with the solid content of 15-25%.
Further, in the sterilization and deodorization in the step (3), the temperature for removing slag and enzyme is as follows: 135-140 ℃, time: 4-10 seconds.
Further, in the concentration in the step (3), the sterilization temperature: 86-94 ℃.
Further, in the spray drying in the step (3), the air inlet temperature is as follows: 170-190 ℃, air exhaust temperature: 90-100 ℃.
Further, in the step (4), the temperature: 95-100 ℃, time: 5-10 minutes.
Further, the homogenization of the step (4) is carried out under a pressure of 20-40 MPa.
Further, in the spray drying in the step (4), the air inlet temperature is as follows: 170-190 ℃, air exhaust temperature: 90-100 ℃.
Has the advantages that: in the preparation method, the soybean dietary fiber is directly prepared by spray drying after processes such as pulp boiling and the like without adding any other auxiliary materials; the invention improves the particle structure and volume of the product by homogenizing, fluidized bed granulation, spray drying and other processes, so that the soybean dietary fiber powder has better dispersibility and is easy to brew under the conditions of high protein and high fiber.
Detailed Description
The invention is illustrated below with reference to specific examples. It will be understood by those skilled in the art that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention in any way.
A preparation method of high-protein sugar-free dietary fiber powder comprises the following steps:
(1) heating and peeling soybean at 65-75 deg.C for 10-20 min, and maintaining water content of soybean petal at 8-10%, with peeling rate not less than 98%;
(2) grinding the peeled soybean and purified water according to a ratio of 1:8, and separating pulp and residue by using a centrifugal machine to obtain soybean milk with a solid content of 8-11% and soybean dietary fiber with a solid content of 15-25%;
(3) sterilizing and deodorizing soybean milk obtained by separating the soybean milk, mixing, concentrating, and spray drying to obtain soybean milk powder;
(4) and (3) boiling the soybean dietary fiber obtained by separating the pulp, homogenizing, spray-drying and granulating by a fluidized bed to obtain the high-protein sugar-free dietary fiber powder.
Wherein, in the step (3), in the sterilization and deodorization process, the temperature for removing slag and enzyme is as follows: 135-140 ℃, time: 4-10 seconds; in the concentration process, the sterilization temperature is as follows: 86-94 ℃; in the process of spray drying, the air inlet temperature is as follows: 170-190 ℃, air exhaust temperature: 90-100 ℃.
Wherein, in the step (4), in the process of boiling the soybean milk, the temperature is as follows: 95-100 ℃, time: 5-10 minutes; homogenizing under 20-40 Mpa; in spray drying, the air inlet temperature is as follows: 170-190 ℃, air exhaust temperature: 90-100 ℃.
Claims (10)
1. A preparation method of high-protein sugar-free dietary fiber powder is characterized by comprising the following steps:
(1) heating and peeling the soybeans, wherein the peeling rate is more than or equal to 98 percent;
(2) grinding the peeled soybeans into thick liquid, and separating the thick liquid and the residue by using a centrifugal machine to obtain soybean milk and soybean dietary fiber;
(3) sterilizing and deodorizing the soybean milk juice obtained by separating the soybean milk, mixing, concentrating, and spray drying to obtain soybean milk powder;
(4) and (3) boiling the soybean dietary fiber obtained by separating the pulp, homogenizing, spray-drying and granulating by a fluidized bed to obtain the high-protein sugar-free dietary fiber powder.
2. The method for preparing a high protein, sugar-free dietary fiber powder according to claim 1, wherein in the heated peeling of step (1), the temperature: 65-75 ℃, time: keeping water content of soybean bean at 8-10% for 10-20 min.
3. The method for preparing a high-protein sugar-free dietary fiber powder according to claim 1, wherein in the step (2), the dehulled soybeans and the purified water are ground in a ratio of 1: 8.
4. The method for preparing a high protein, sugar-free dietary fiber powder according to claim 3, wherein in the step (2), the dehulled soybeans are processed in a ratio of 1:8 grinding the mixture into thick liquid, and centrifuging to obtain soybean milk with the solid content of 8-11% and soybean dietary fiber with the solid content of 15-25%.
5. The method for preparing high-protein sugar-free dietary fiber powder according to claim 1, wherein in the sterilization and deodorization in the step (3), the temperature for removing dregs and enzyme is as follows: 135-140 ℃, time: 4-10 seconds.
6. The method for preparing a high-protein sugar-free dietary fiber powder according to claim 1, wherein in the concentration of step (3), the sterilization temperature: 86-94 ℃.
7. The method for preparing high-protein sugar-free dietary fiber powder according to claim 1, wherein in the spray drying of step (3), the air inlet temperature is as follows: 170-190 ℃, air exhaust temperature: 90-100 ℃.
8. The method for preparing a high protein, sugar-free dietary fiber powder according to claim 1, wherein in the boiling of the slurry in the step (4), the temperature: 95-100 ℃, time: 5-10 minutes.
9. The method for preparing a high protein, sugar-free dietary fiber powder according to claim 1, wherein the homogenization of step (4) is carried out at a pressure of 20-40 Mpa.
10. The method for preparing high-protein sugar-free dietary fiber powder according to claim 1, wherein in the spray drying of the step (4), the air inlet temperature is as follows: 170-190 ℃, air exhaust temperature: 90-100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911011950.3A CN112772933A (en) | 2019-10-23 | 2019-10-23 | Preparation method of high-protein sugar-free dietary fiber powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911011950.3A CN112772933A (en) | 2019-10-23 | 2019-10-23 | Preparation method of high-protein sugar-free dietary fiber powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112772933A true CN112772933A (en) | 2021-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911011950.3A Pending CN112772933A (en) | 2019-10-23 | 2019-10-23 | Preparation method of high-protein sugar-free dietary fiber powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN112772933A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679054A (en) * | 2021-08-09 | 2021-11-23 | 安徽潮谊食品科技有限公司 | Soybean dietary fiber protein meal powder and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907691A (en) * | 2014-04-08 | 2014-07-09 | 王�琦 | Pollution-free high-utilization production technology of soybean powder |
| CN104095039A (en) * | 2014-06-24 | 2014-10-15 | 安徽年康面业有限责任公司 | Soybean flour processing technology |
| CN104095037A (en) * | 2014-06-24 | 2014-10-15 | 安徽年康面业有限责任公司 | Production process for soybean flour |
| CN105638910A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method and application of blood-glucose-lowering and high-dietary-fiber soybean milk powder |
| CN108323573A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of soybean milk powder and preparation method thereof, salt soya-bean milk powder and salt soya-bean milk |
-
2019
- 2019-10-23 CN CN201911011950.3A patent/CN112772933A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907691A (en) * | 2014-04-08 | 2014-07-09 | 王�琦 | Pollution-free high-utilization production technology of soybean powder |
| CN104095039A (en) * | 2014-06-24 | 2014-10-15 | 安徽年康面业有限责任公司 | Soybean flour processing technology |
| CN104095037A (en) * | 2014-06-24 | 2014-10-15 | 安徽年康面业有限责任公司 | Production process for soybean flour |
| CN105638910A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method and application of blood-glucose-lowering and high-dietary-fiber soybean milk powder |
| CN108323573A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of soybean milk powder and preparation method thereof, salt soya-bean milk powder and salt soya-bean milk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679054A (en) * | 2021-08-09 | 2021-11-23 | 安徽潮谊食品科技有限公司 | Soybean dietary fiber protein meal powder and preparation method thereof |
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Application publication date: 20210511 |