CN113142495A - Preparation method of functional compound mixing powder - Google Patents
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Classifications
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of beverage preparation methods, in particular to a preparation method of functional compound brewing powder, which comprises the following steps: freezing wheat germ, freeze drying with freeze drier, pulverizing the obtained dried wheat germ with superfine pulverizer, and sieving; soaking soybean, grinding, filtering to obtain soybean milk, adjusting temperature and pH value of soybean milk, adding protease for enzymolysis, and concentrating by rotary evaporation; threshing sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature and the pH value of the corn steep liquor, concentrating by using rotary evaporation, and performing spray drying on the concentrated corn steep liquor to prepare sweet corn flour; mixing wheat germ powder, soybean powder and sweet corn powder, adding beta-cyclodextrin, and mixing. The brewing powder has balanced nutrient components and good product brewing performance, and promotes deep processing of wheat germ, sweet corn, soybean and other agricultural products.
Description
Technical Field
The invention relates to the technical field of beverage preparation methods, in particular to a preparation method of functional compound brewing powder.
Background
China is an important wheat country in the world, and the amount of wheat germs processed and produced every year is about 280 million tons. The wheat germ is the germ tissue of wheat, accounts for 1.5-3.9% of the weight of wheat seeds, and is the core and essence of wheat. The wheat germ has protein content as high as about 30 percent, is second to soybean, has 2.1 times of that of egg compared with animal food with high protein content, is easy to be absorbed by human body, and is a high-quality natural plant source active functional protein and amino acid enhancer. In addition, the wheat germ protein group analysis result also shows that the wheat germ protein is related to various metabolic pathways of the group and has very important influence on the health of human body. In addition, the wheat germ is also the most abundant source of vitamin E, and has the functions of skin care, beauty treatment, oxidation resistance and senility delay. Meanwhile, the vitamin B complex is rich in B vitamins, lysine and unsaturated fatty acid. The agglutinin in wheat germ also has effects of resisting tumor, relieving fatigue, enhancing immunity, and the choline contained therein can protect brain and improve memory. Therefore, the wheat germ has extremely high nutritional value and medicinal value, and the magical effect on human health is recognized in the world. However, the wheat germ is often removed during the milling process and is thrown away as small leftover material or used as feed. Therefore, the wheat germ is deeply processed to be developed into novel functional food, becomes a great hot point of wheat deep processing in recent years, and has profound significance for improving the nutrition and health level of Chinese diet and enriching the types of nutrition and health care food.
China is the hometown of soybean. Soybean is a main food crop in China and also an important source of plant protein. The soybean is rich in nutrition, contains about 40% of protein, 25% of carbohydrate and 18% of fat, and is rich in bioactive substances, vitamins and other nutritional ingredients, so that the soybean has high nutritional value. The sweet corn is a kind of corn, also called vegetable corn, has rich nutrition, thinner seed skin, and is rich in water-soluble polysaccharide, VA, VC, fat, protein and the like compared with the common corn, the polysaccharide contained in the sweet corn is more than 3 times of the polysaccharide contained in the common corn, and the sweet corn is sweet, fresh, crisp and tender.
The instant powder is a common instant product in the current market, is convenient to eat and is favored by a plurality of consumers, the instant powder market in China develops rapidly in recent years, the instant powder with various tastes is available on the market, but a large amount of sugar or sweetener is often added to meet the sweetness requirement. With the rapid development of living standard, the nutrition requirement of consumers cannot be met only by taste, and the direction of nutrition and health is to develop the brewing powder. At present, some flour companies develop wheat germ flour in order to improve the additional value of wheat germs, but the wheat germ flour is mainly produced by adopting a hot air drying mode and then crushing treatment. The produced germ powder has low solubility, poor brewing performance, easy precipitation after brewing and poor food quality, and simultaneously, because the wheat germ has high grease and is rich in lipoxidase, the grease oxidation is easily promoted at a high temperature of more than 40 ℃ in the hot air drying process, so that the flavor of the product is poor and the product is difficult to accept by consumers. And the drying time is long, and the original color and smell of the wheat germ are easy to damage in the drying process. In addition, the content of general lysine in cereal proteins is low, and single wheat germ flour is lack of nutrition and unbalanced in amino acid composition, so that the dietary requirements of consumers on balanced nutrition cannot be met.
Disclosure of Invention
The invention aims to solve the defects of unbalanced nutrition, poor reconstitution property and poor taste of reconstituted flour in the prior art, and provides a preparation method of functional wheat germ, sweet corn and soybean compound reconstituted flour.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of functional compound mixing powder comprises the following steps:
s1, freezing the wheat germ, freeze-drying by a freeze dryer, after the freeze-drying is finished, crushing the obtained dried wheat germ by an ultrafine crusher, and sieving to obtain freeze-dried ultrafine-crushed wheat germ powder;
s2, soaking soybeans, grinding the soybeans into slurry, filtering the slurry to prepare soybean milk, then adjusting the temperature and the pH value of the soybean milk, adding protease to perform enzymolysis treatment, heating the soybean milk after the enzymolysis is finished to perform homogenization treatment, concentrating the soybean milk by using rotary evaporation, and performing spray drying on the concentrated soybean milk to prepare the soybean powder;
s3, threshing the sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature and the pH value of the corn steep liquor, adding cellulase for enzymolysis, heating after the enzymolysis is finished, homogenizing, concentrating by rotary evaporation, and spray drying the concentrated corn steep liquor to obtain the sweet corn flour;
s4, mixing the wheat germ powder, the soybean powder and the sweet corn flour according to a certain proportion, adding beta-cyclodextrin, and mixing uniformly to prepare the wheat germ, sweet corn and soybean compound mixed powder.
Preferably, the wheat germ in the step S1 is frozen at-20 ℃ to-40 ℃, the freeze drying time is 12-24h, and after the wheat germ is subjected to superfine grinding, the sieving condition is 100 meshes and 200 meshes.
Preferably, in the step S2, the ratio of the soybeans to water in the soybean soaking process is 1:1-1:3, the soaking time is 6-12h, alkaline protease is added, the temperature is adjusted to 50-60 ℃, the pH is adjusted to 9-11, and the enzymolysis is carried out for 4-8h, wherein the ratio is the volume ratio.
Preferably, in the step S2, the ratio of the soybeans to water in the soybean soaking process is 1:1-1:3, the soaking time is 6-12h, endoprotease is added, the temperature is adjusted to 55-65 ℃, the pH is adjusted to 6.5-8.5, and enzymolysis is carried out, the enzymolysis time of the protease is 4-8h, and the ratio is volume ratio.
Preferably, in the step S2, the ratio of the soybeans to water in the soybean soaking process is 1:1-1:3, the soaking time is 6-12h, exoprotease is added, the temperature is adjusted to 50-60 ℃, and the pH is adjusted to 5.5-7.5 for enzymolysis; the enzymolysis time of the protease is 4-8h, and the proportion is volume ratio.
Preferably, the spray drying condition in the step S2 is set to 140-160 ℃, the air inlet temperature is 100-115 ℃, the air outlet temperature is 60-80 ℃, and the flow rate of the material liquid is 15-25 mL/min.
Preferably, in the step S3, the temperature of the corn steep liquor is adjusted to 35-45 ℃, the pH value is adjusted to 4-5, the enzymolysis time of the cellulase is 2-4h, the set temperature of the spray drying condition is 140-160 ℃, the temperature of an air inlet is 100-115 ℃, the temperature of an air outlet is 60-80 ℃, and the flow rate of the feed liquid is 15-25mL/min
Preferably, in the step S4, the ratio of the wheat germ powder, the soybean powder and the sweet corn flour in the compound reconstituted powder is set to 1-3:1-3:1-4, the addition amount of the beta-cyclodextrin is 4-6% of the total volume of the wheat germ powder, the soybean powder and the sweet corn flour, and the above ratio is volume ratio.
The preparation method of the functional compound mixing powder provided by the invention has the beneficial effects that:
1. the invention provides a preparation method of wheat germ, sweet corn and soybean compound mixing powder, which abandons a hot air drying method mainly adopted at present in the treatment of wheat germ raw materials, adopts a freeze drying technology, and avoids the damage of nutrient components and special flavor substances in wheat germ in the high-temperature long-term drying process and the oxidation of grease in the high-temperature drying process. Meanwhile, the wheat germ powder is subjected to superfine grinding by adopting a modern grinding technology, so that the particle is refined, and the problem of poor solubility of the wheat germ powder in the current market can be solved;
2. because the content of cereal protein lysine is generally lower, the single wheat germ powder has an unbalanced problem in amino acid composition, and the amino acid score of the product is lower, in order to realize the balance in nutrition, the soybean powder is added according to the protein complementation principle, so that the amino acid composition of the product is more balanced, and meanwhile, in order to realize the instant property of the soybean powder, the protease enzymolysis treatment is adopted, and the spray drying method is combined to prepare the soybean powder, so that the reconstitution property of the product is improved;
3. many varieties of seasoning powder are poured on the current market, and a large amount of sugar or sweetener is added to realize sweet mouthfeel of the product, so that the product is not good for human health. In order to reduce the addition of sugar or a sweetening agent in the brewing powder, the sweet corn flour is added, the sweetness of the product is improved by utilizing the soluble polysaccharide in the sweet corn, and meanwhile, the sweet corn pulp is treated by utilizing the cellulase, so that the removal of crude fiber is improved, the later solubility of the product is realized, and micromolecular saccharides can be generated in the cellulose hydrolysis process. In addition, the sweet smell of the sweet corn can improve the sensory quality of the instant powder.
Therefore, the functional wheat germ, sweet corn and soybean compound blending powder prepared by the invention has more balanced nutrient components, greatly improved sensory quality of products, good blending property of the products and good storage stability of the products at the later stage, promotes deep processing of various agricultural products such as wheat germ, sweet corn and soybean, and has great market prospect.
Detailed Description
The technical solutions in the following embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1
Step 1: freezing wheat germ in a refrigerator at-24 deg.C, freeze drying in a freeze drier after freezing completely, drying after 12 hr, taking out, micronizing, and sieving with 200 mesh sieve to obtain lyophilized superfine wheat germ powder;
step 2: soaking soybeans and water according to a ratio of 1:2 for 10 hours, then grinding and filtering to obtain soybean milk, adjusting the temperature of the soybean milk to 55 ℃, adjusting the pH value to 9, adding alkaline protease for enzymolysis, heating to finish the reaction after enzymolysis for 4 hours, carrying out homogenization treatment, concentrating the homogenized soybean milk by using rotary evaporation, preparing soybean powder from a concentrated solution by using spray drying treatment, wherein the drying conditions are set to be 150 ℃, the air inlet temperature is 105 ℃, the air outlet temperature is 70 ℃, and the feed liquid flow is 20 mL/min;
and step 3: threshing sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature of the corn steep liquor to 40 ℃ and adjusting the pH value of the corn steep liquor to 4.5, adding cellulase for enzymolysis, homogenizing after 2 hours of enzymolysis, concentrating by rotary evaporation, and spray drying the concentrated corn steep liquor to obtain the sweet corn flour. Setting the temperature of the spray drying conditions to 145 ℃, the temperature of an air inlet to 110 ℃, the temperature of an air outlet to 70 ℃ and the flow rate of the feed liquid to 20 mL/min;
and 4, step 4: mixing wheat germ powder, soybean powder and sweet corn powder according to the proportion of 1:1:2, adding 4% of beta-cyclodextrin, and mixing uniformly to prepare the wheat germ, sweet corn and soybean compound mixing powder.
Example 2
Step 1: freezing wheat germ in a refrigerator at-24 deg.C, freeze drying in a freeze drier after freezing completely, drying after 12 hr, taking out, micronizing, and sieving with 200 mesh sieve to obtain lyophilized superfine wheat germ powder;
step 2: adding clean water into soybeans according to the proportion of 1:2, soaking for 12h, then grinding and filtering to obtain soybean milk, adjusting the temperature of the soybean milk to 60 ℃, adjusting the pH to 7, adding endoprotease for enzymolysis, heating for 4h after enzymolysis to finish reaction, carrying out homogenization treatment, concentrating the homogenized soybean milk by using rotary evaporation, preparing soybean powder from concentrated solution by adopting spray drying treatment, wherein the drying conditions are set to be 150 ℃, the air inlet temperature is 105 ℃, the air outlet temperature is 70 ℃, and the feed liquid flow is 20 mL/min;
and step 3: threshing sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature of the corn steep liquor to 40 ℃ and adjusting the pH value of the corn steep liquor to 4.5, adding cellulase for enzymolysis, homogenizing after 2 hours of enzymolysis, concentrating by rotary evaporation, and spray drying the concentrated corn steep liquor to obtain the sweet corn flour. Setting the temperature of the spray drying conditions to 145 ℃, the temperature of an air inlet to 110 ℃, the temperature of an air outlet to 70 ℃ and the flow rate of the feed liquid to 20 mL/min;
and 4, step 4: mixing wheat germ powder, soybean powder and sweet corn powder according to the ratio of 1:1:2, adding 5% of beta-cyclodextrin, and mixing uniformly to prepare the wheat germ, sweet corn and soybean compound mixing powder.
Embodiment 3
Step 1: freezing wheat germ in a refrigerator at-24 deg.C, freeze drying in a freeze drier after freezing completely, drying after 12 hr, taking out, micronizing, and sieving with 200 mesh sieve to obtain lyophilized superfine wheat germ powder;
step 2: adding clean water into soybeans according to the proportion of 1:2, soaking for 12h, then grinding and filtering to obtain soybean milk, adjusting the temperature of the soybean milk to 50 ℃, adjusting the pH to 6.5, adding exoprotease for enzymolysis, heating to finish the reaction after 4h of enzymolysis, carrying out homogenization treatment, concentrating the homogenized soybean milk by using rotary evaporation, preparing soybean powder from a concentrated solution by using spray drying treatment, wherein the drying conditions are set to 150 ℃, the air inlet temperature is 105 ℃, the air outlet temperature is 70 ℃, and the feed liquid flow is 20 mL/min;
and step 3: threshing sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature of the corn steep liquor to 40 ℃ and adjusting the pH value of the corn steep liquor to 4.5, adding cellulase for enzymolysis, homogenizing after 2 hours of enzymolysis, concentrating by rotary evaporation, and spray drying the concentrated corn steep liquor to obtain the sweet corn flour. Setting the temperature of the spray drying conditions to 145 ℃, the temperature of an air inlet to 110 ℃, the temperature of an air outlet to 70 ℃ and the flow rate of the feed liquid to 20 mL/min;
and 4, step 4: mixing wheat germ powder, soybean powder and sweet corn powder according to the proportion of 1:1:2, adding 4% of beta-cyclodextrin, and mixing uniformly to prepare the wheat germ, sweet corn and soybean compound mixing powder.
Example 4
Step 1: freezing wheat germ in a refrigerator at-24 deg.C, freeze drying in a freeze drier after freezing completely, drying after 12 hr, taking out, micronizing, and sieving with 200 mesh sieve to obtain lyophilized superfine wheat germ powder;
step 2: adding clean water into soybeans according to the proportion of 1:2, soaking for 10h, then grinding and filtering to obtain soybean milk, adjusting the temperature of the soybean milk to 55 ℃, adjusting the pH value to 9, adding alkaline protease for enzymolysis, heating after 4h of enzymolysis to finish reaction, carrying out homogenization treatment, concentrating the homogenized soybean milk by using rotary evaporation, preparing soybean powder from concentrated solution by adopting spray drying treatment, wherein the drying conditions are set to be 150 ℃, the air inlet temperature is 105 ℃, the air outlet temperature is 70 ℃, and the feed liquid flow is 20 mL/min;
and step 3: threshing sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature of the corn steep liquor to 40 ℃ and adjusting the pH value of the corn steep liquor to 4.5, adding cellulase for enzymolysis, homogenizing after 2 hours of enzymolysis, concentrating by rotary evaporation, and spray drying the concentrated corn steep liquor to obtain the sweet corn flour. Setting the temperature of the spray drying conditions to 145 ℃, the temperature of an air inlet to 110 ℃, the temperature of an air outlet to 70 ℃ and the flow rate of the feed liquid to 20 mL/min;
and 4, step 4: mixing wheat germ powder, soybean powder and sweet corn powder according to the ratio of 2:1:2, adding 4% of beta-cyclodextrin, and mixing uniformly to prepare the wheat germ, sweet corn and soybean compound mixing powder.
TABLE 1 determination results of functional wheat germ, sweet corn and soybean compounded flour
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A preparation method of functional compound mixing powder is characterized by comprising the following steps:
s1, freezing the wheat germ, freeze-drying by a freeze dryer, after the freeze-drying is finished, crushing the obtained dried wheat germ by an ultrafine crusher, and sieving to obtain freeze-dried ultrafine-crushed wheat germ powder;
s2, soaking soybeans, grinding the soybeans into slurry, filtering the slurry to prepare soybean milk, then adjusting the temperature and the pH value of the soybean milk, adding protease to perform enzymolysis treatment, heating the soybean milk after the enzymolysis is finished to perform homogenization treatment, concentrating the soybean milk by using rotary evaporation, and performing spray drying on the concentrated soybean milk to prepare the soybean powder;
s3, threshing the sweet corn, pulping, filtering to prepare corn steep liquor, adjusting the temperature and the pH value of the corn steep liquor, adding cellulase for enzymolysis, heating after the enzymolysis is finished, homogenizing, concentrating by rotary evaporation, and spray drying the concentrated corn steep liquor to obtain the sweet corn flour;
s4, mixing the wheat germ powder, the soybean powder and the sweet corn flour according to a certain proportion, adding beta-cyclodextrin, and mixing uniformly to prepare the wheat germ, sweet corn and soybean compound mixed powder.
2. The method for preparing functional compound blending powder as claimed in claim 1, wherein the wheat germ freezing temperature in the step of S1 is-20 ℃ to-40 ℃, the freezing and drying time is 12-24h, and the sieving condition is 100 meshes to 200 meshes after the superfine pulverization.
3. The preparation method of the functional compound mixing powder as claimed in claim 1, which is characterized by comprising the following steps: and (S2) in the step of soaking the soybeans, the ratio of the soybeans to water is 1:1-1:3, the soaking time is 6-12h, alkaline protease is added, the temperature is adjusted to 50-60 ℃, the pH is adjusted to 9-11, enzymolysis is carried out, the enzymolysis time of the protease is 4-8h, and the volume ratio is the ratio.
4. The preparation method of the functional compound mixing powder as claimed in claim 1, which is characterized by comprising the following steps: and (S2) in the step of soaking the soybeans, the ratio of the soybeans to water is 1:1-1:3, the soaking time is 6-12h, endoprotease is added, the temperature is adjusted to 55-65 ℃, the pH is adjusted to 6.5-8.5, and enzymolysis is carried out, the enzymolysis time of the protease is 4-8h, and the volume ratio is the above ratio.
5. The preparation method of the functional compound mixing powder as claimed in claim 1, which is characterized by comprising the following steps: s2, adding exoprotease into the soybean soaking process for 6-12h at a ratio of 1:1-1:3, adjusting the temperature to 50-60 ℃, and adjusting the pH to 5.5-7.5 for enzymolysis; the enzymolysis time of the protease is 4-8h, and the proportion is volume ratio.
6. The preparation method of the functional compound mixing powder according to any one of claims 1 to 5, which is characterized in that: in the step S2, the temperature of the spray drying condition is set to be 140-160 ℃, the temperature of the air inlet is 100-115 ℃, the temperature of the air outlet is 60-80 ℃, and the flow rate of the material liquid is 15-25 mL/min.
7. The preparation method of the functional compound mixing powder according to any one of claims 1 to 5, which is characterized by comprising the following steps: in the step S3, the temperature of the corn steep liquor is adjusted to 35-45 ℃, the pH value is adjusted to 4-5, the enzymolysis time of the cellulase is 2-4h, the set temperature of the spray drying condition is 140-160 ℃, the temperature of an air inlet is 100-115 ℃, the temperature of an air outlet is 60-80 ℃, and the flow rate of the feed liquid is 15-25 mL/min.
8. The preparation method of the functional compound mixing powder according to any one of claims 1 to 5, which is characterized in that: in the step S4, the proportion of the wheat germ powder, the soybean powder and the sweet corn powder in the compound reconstituted powder is set to be 1-3:1-3:1-4, the addition amount of the beta-cyclodextrin is 4-6% of the total volume of the wheat germ powder, the soybean powder and the sweet corn powder, and the proportion is volume ratio.
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