CN113170860A - Preparation method of high-calcium instant soybean powder for supplementary food nutrition supplement - Google Patents
Preparation method of high-calcium instant soybean powder for supplementary food nutrition supplement Download PDFInfo
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- CN113170860A CN113170860A CN202110559001.XA CN202110559001A CN113170860A CN 113170860 A CN113170860 A CN 113170860A CN 202110559001 A CN202110559001 A CN 202110559001A CN 113170860 A CN113170860 A CN 113170860A
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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
- 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
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Abstract
The invention discloses a preparation method of high-calcium instant soybean powder for a complementary food nutrition supplement, which comprises the following steps: (1) screening raw materials; (2) pretreating a primary raw material; (3) secondary raw material pretreatment: blanching; (4) grinding into thick liquid; (5) ultrasonic treatment/primary filtration; (6) boiling the pulp at high temperature; 7) blending/secondary filtering; (8) sterilizing; (9) concentrating in vacuum; (10) spray drying; through carrying out twice preliminary treatment (soaking and blanching) to the raw materials, both combine can weaken the beany flavor of soybean itself, are favorable to improving soy protein's extraction simultaneously, improve effectively the taste of follow-up bean flour, through having added twice in the technology and filtered, can effectively reject impurity and the dregs in the bean flour, improved the quality of bean flour, through having added nutrition enhancer calcium carbonate when allotting, improved the nutritive value of this bean flour greatly to satisfy more demands in market.
Description
Technical Field
The invention relates to the field of bacon production, in particular to a preparation method of high-calcium instant soybean powder for a complementary food nutrition supplement.
Background
The soybean is an ideal high-quality vegetable protein food, and the soybean and bean products are eaten more, which is beneficial to the growth and health of human bodies. The soybean is rich in nutrient components, the protein content of the soybean is 2.5-8 times higher than that of cereals and potato foods, and besides low carbohydrate, other nutrient components such as fat, calcium, phosphorus, iron, vitamin B1, vitamin B2 and other nutrient substances necessary for human bodies are all higher than those of the cereals and potato foods, so that the soybean is an ideal high-quality plant protein food.
The instant soybean powder is a new product of soybean processing products, and the market demand is more and more vigorous because of rich nutrition, instant dissolution and easy modulation. The instant soybean powder is prepared by sterilizing, concentrating, spraying and drying soybean milk, and is a vegetable protein food with high nutritive value. The food can be taken after concocting with hot water. It has natural color, fragrance and taste of soybean, especially it contains no cholesterol, and does not cause cholesterol deposition, and its unsaturated fatty acid also has cholesterol deposition preventing effect.
The traditional instant soybean powder has high protein content and has the health-care function of soybean protein on human bodies, the requirements of the market on the taste, the nutritional value and the quality of the soybean powder are higher and higher in recent years, the instant soybean powder prepared by the traditional process has poorer taste and single nutrition and cannot meet more demands of the market, and therefore, the preparation method of the high-calcium instant soybean powder for the complementary food nutritional supplement needs to be provided.
Disclosure of Invention
The invention aims to provide a preparation method of high-calcium instant soybean powder for a complementary food nutritional supplement, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of high-calcium instant soybean powder for supplementary food nutritional supplement comprises the following steps:
(1) screening raw materials: screening out soybean raw materials with good quality, wherein the screening requirement is as follows: the soybean seeds are full, the grains are regular, the luster is lighter, the skin is thin and light, and the soybean seeds are required to be free from being damaged by worms, rotten and damp;
(2) primary raw material pretreatment: soaking, namely soaking the screened soybean raw materials in a soaking cylinder;
(3) secondary raw material pretreatment: blanching, namely blanching the soaked soybean raw material in the step two in a hot water tank with good sealing property, wherein the treatment temperature in the tank is controlled to be 80-85 ℃, and the treatment time is controlled to be 3-5 minutes;
(4) grinding: the soybean raw materials after two times of pretreatment are put into a five-cereal pulping machine with the model H0551 for pulping, the soybeans are not required to be ground to be fine in the pulping process, and fiber substances in the soybeans are prevented from entering pulp;
(5) sonication/primary filtration: performing ultrasonic treatment on the soybean milk after grinding, wherein the ultrasonic frequency is 20khz, so that the dissolution rate of protein in the soybean can be increased, the content of bean dregs in the soybean milk is reduced, and the soybean milk after ultrasonic treatment is put into a soybean milk filter with a 450 filter sieve for primary filtration of the bean dregs and impurities;
(6) high-temperature pulp boiling: putting the soybean milk subjected to ultrasonic treatment and primary filtration in the step five into a cooking furnace for high-temperature cooking, wherein the cooking time is controlled to be 30-40 minutes, so that microorganisms in the soybean milk are killed;
(7) blending/secondary filtering: putting the slurry boiled at high temperature in the step 6 into an edible blending tank, sequentially adding a specific appropriate amount of white granulated sugar, corn dextrin, calcium carbonate as a nutrition enhancer, soybean phospholipid and sucrose fatty acid ester, fully stirring and uniformly mixing to obtain uniform emulsion, then shearing at high speed by mechanical force, homogenizing, scattering the molecules in the emulsion, wherein the homogenizing pressure is 260MPa, and putting the homogenized slurry into a soybean milk filter with a 450 filter sieve for secondary filtration of bean dregs and impurities;
(8) and (3) sterilization: sterilizing the slurry at 121 ℃ for 15 minutes;
(9) and (3) vacuum concentration: vacuum concentrating the sterilized slurry;
(10) spray drying: evaporating the slurry after vacuum concentration, atomizing into fine water drops, drying at high temperature to quickly evaporate water in the solution atomized into water drops, and drying the solute after water evaporation to form small-particle solid to obtain the instant soybean powder.
Preferably, the soaking process in the soaking step can soften the internal tissues of the soybeans, reduce the beany flavor of the soybeans and simultaneously facilitate the improvement of the extraction of the soybean protein.
Preferably, the water temperature in the soaking step needs to be kept at 8-10 ℃, the soaking time is controlled to be 14-16 hours, and the optimal liquid-material ratio of the soybean raw material to the water is 1: 3.
preferably, a buffer solution or a weak alkali agent (sodium sulfite) is added to the slurry during the refining process to adjust the pH of the soybean milk to about 6.9.
Preferably, proteolytic enzyme is added to the slurry after the slurry has been boiled and cooled to moderately decompose the protein in the soybean emulsion, thereby increasing the solubility of the instant soybean powder.
Preferably, the refining time in the refining step is controlled to be 20-30 minutes, and the liquid-material ratio of the soybeans to the water is 1: 8.
Preferably, the vacuum degree of the vacuum equipment in the vacuum concentration is 0.09MPa, and the temperature is 55 ℃.
The invention has the technical effects and advantages that: through carrying out twice preliminary treatment (soaking and blanching) to the raw materials, both combine can weaken the beany flavor of soybean itself, are favorable to improving soy protein's extraction simultaneously, improve effectively the taste of follow-up bean flour, through having added twice in the technology and filtered, can effectively reject impurity and the dregs in the bean flour, improved the quality of bean flour, through having added nutrition enhancer calcium carbonate when allotting, improved the nutritive value of this bean flour greatly to satisfy more demands in market.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a preparation method of high-calcium instant soybean powder for a complementary food nutrition supplement, which comprises the following steps:
(1) screening raw materials: screening out soybean raw materials with good quality, wherein the screening requirement is as follows: the soybean seeds are full, the grains are regular, the luster is lighter, the skin is thin and light, and the soybean seeds are required to be free from being damaged by worms, rotten and damp;
(2) primary raw material pretreatment: soaking, namely soaking the screened soybean raw materials in a soaking cylinder;
(3) secondary raw material pretreatment: blanching, namely blanching the soaked soybean raw material in the step two in a hot water tank with good sealing property, wherein the treatment temperature in the tank is controlled to be 80-85 ℃, and the treatment time is controlled to be 3-5 minutes;
(4) grinding: the soybean raw materials after two times of pretreatment are put into a five-cereal pulping machine with the model H0551 for pulping, the soybeans are not required to be ground to be fine in the pulping process, and fiber substances in the soybeans are prevented from entering pulp;
(5) sonication/primary filtration: performing ultrasonic treatment on the soybean milk after grinding, wherein the ultrasonic frequency is 20khz, so that the dissolution rate of protein in the soybean can be increased, the content of bean dregs in the soybean milk is reduced, and the soybean milk after ultrasonic treatment is put into a soybean milk filter with a 450 filter sieve for primary filtration of the bean dregs and impurities;
(6) high-temperature pulp boiling: putting the soybean milk subjected to ultrasonic treatment and primary filtration in the step five into a cooking furnace for high-temperature cooking, wherein the cooking time is controlled to be 30-40 minutes, so that microorganisms in the soybean milk are killed;
(7) blending/secondary filtering: putting the slurry boiled at high temperature in the step 6 into an edible blending tank, sequentially adding a specific appropriate amount of white granulated sugar, corn dextrin, calcium carbonate as a nutrition enhancer, soybean phospholipid and sucrose fatty acid ester, fully stirring and uniformly mixing to obtain uniform emulsion, then shearing at high speed by mechanical force, homogenizing, scattering the molecules in the emulsion, wherein the homogenizing pressure is 260MPa, and putting the homogenized slurry into a soybean milk filter with a 450 filter sieve for secondary filtration of bean dregs and impurities;
(8) and (3) sterilization: sterilizing the slurry at 121 ℃ for 15 minutes;
(9) and (3) vacuum concentration: vacuum concentrating the sterilized slurry;
(10) spray drying: evaporating the slurry after vacuum concentration, atomizing into fine water drops, drying at high temperature to quickly evaporate water in the solution atomized into water drops, and drying the solute after water evaporation to form small-particle solid to obtain the instant soybean powder.
Example two:
the soaking process in the soaking step can soften the internal tissues of the soybeans, weaken the beany flavor of the soybeans and simultaneously facilitate the improvement of the extraction of the soybean protein, the water temperature in the soaking step needs to be kept at 8-10 ℃, the soaking time is controlled to be 14-16 hours, and the optimal liquid-material ratio of the soybean raw materials to water is 1: and 3, adding a buffer solution or a weak alkali reagent (sodium sulfite) into the slurry during the refining so as to adjust the pH value of the soybean milk to be about 6.9.
Example three:
adding proteolytic enzyme into the boiled and cooled pulp to moderately decompose protein in soybean emulsion, so as to increase the solubility of instant soybean powder, wherein the pulping time in the pulping step is controlled to be 20-30 minutes, the liquid-material ratio of soybean to water is 1:8, the vacuum degree of vacuum equipment in vacuum concentration is 0.09MPa, and the temperature is 55 ℃.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
The standard parts used by the invention can be purchased from the market, and the special-shaped parts can be customized according to the description of the specification.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A preparation method of high-calcium instant soybean powder for a complementary food nutritional supplement is characterized by comprising the following steps:
(1) screening raw materials: screening out soybean raw materials with good quality, wherein the screening requirement is as follows: the soybean seeds are full, the grains are regular, the luster is lighter, the skin is thin and light, and the soybean seeds are required to be free from being damaged by worms, rotten and damp;
(2) primary raw material pretreatment: soaking, namely soaking the screened soybean raw materials in a soaking cylinder;
(3) secondary raw material pretreatment: blanching, namely blanching the soaked soybean raw material in the step two in a hot water tank with good sealing property, wherein the treatment temperature in the tank is controlled to be 80-85 ℃, and the treatment time is controlled to be 3-5 minutes;
(4) grinding: the soybean raw materials after two times of pretreatment are put into a five-cereal pulping machine with the model H0551 for pulping, the soybeans are not required to be ground to be fine in the pulping process, and fiber substances in the soybeans are prevented from entering pulp;
(5) sonication/primary filtration: performing ultrasonic treatment on the soybean milk after grinding, wherein the ultrasonic frequency is 20khz, so that the dissolution rate of protein in the soybean can be increased, the content of bean dregs in the soybean milk is reduced, and the soybean milk after ultrasonic treatment is put into a soybean milk filter with a 450 filter sieve for primary filtration of the bean dregs and impurities;
(6) high-temperature pulp boiling: putting the soybean milk subjected to ultrasonic treatment and primary filtration in the step five into a cooking furnace for high-temperature cooking, wherein the cooking time is controlled to be 30-40 minutes, so that microorganisms in the soybean milk are killed;
(7) blending/secondary filtering: putting the slurry boiled at high temperature in the step 6 into an edible blending tank, sequentially adding a specific appropriate amount of white granulated sugar, corn dextrin, calcium carbonate as a nutrition enhancer, soybean phospholipid and sucrose fatty acid ester, fully stirring and uniformly mixing to obtain uniform emulsion, then shearing at high speed by mechanical force, homogenizing, scattering the molecules in the emulsion, wherein the homogenizing pressure is 260MPa, and putting the homogenized slurry into a soybean milk filter with a 450 filter sieve for secondary filtration of bean dregs and impurities;
(8) and (3) sterilization: sterilizing the slurry at 121 ℃ for 15 minutes;
(9) and (3) vacuum concentration: vacuum concentrating the sterilized slurry;
(10) spray drying: evaporating the slurry after vacuum concentration, atomizing into fine water drops, drying at high temperature to quickly evaporate water in the solution atomized into water drops, and drying the solute after water evaporation to form small-particle solid to obtain the instant soybean powder.
2. The method as claimed in claim 1, wherein the soaking step softens the inner tissues of the soybeans, reduces the beany flavor of the soybeans, and facilitates the extraction of the soybean protein.
3. The method as claimed in claim 1, wherein the water temperature in the soaking step is maintained at 8-10 deg.C, the soaking time is controlled at 14-16 hr, and the optimal ratio of soybean material to water is 1: 3.
4. the method of claim 1, wherein a buffer solution or a weak alkaline agent (sodium sulfite) is added to the slurry during the milling process to adjust the pH of the soy milk to about 6.9.
5. The method of claim 1, wherein the solubility of the instant soy flour is increased by adding proteolytic enzymes to the cooled cooked soy slurry to moderately break down the proteins in the soy emulsion.
6. The method of claim 1, wherein the milling time of said milling step is controlled to be 20-30 minutes, and the liquid-to-liquid ratio of soybean to water is 1: 8.
7. The method of claim 1, wherein the vacuum of the vacuum device is 0.09MPa and the temperature is 55 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110559001.XA CN113170860A (en) | 2021-05-21 | 2021-05-21 | Preparation method of high-calcium instant soybean powder for supplementary food nutrition supplement |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110559001.XA CN113170860A (en) | 2021-05-21 | 2021-05-21 | Preparation method of high-calcium instant soybean powder for supplementary food nutrition supplement |
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| CN113170860A true CN113170860A (en) | 2021-07-27 |
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| CN202110559001.XA Withdrawn CN113170860A (en) | 2021-05-21 | 2021-05-21 | Preparation method of high-calcium instant soybean powder for supplementary food nutrition supplement |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974083A (en) * | 2021-11-11 | 2022-01-28 | 广西梧州冰泉实业股份有限公司 | Stable high-calcium soybean milk powder and preparation method thereof |
| CN115251308A (en) * | 2022-07-06 | 2022-11-01 | 东北农业大学 | Preparation method of high-calcium antioxidant instant soybean powder |
-
2021
- 2021-05-21 CN CN202110559001.XA patent/CN113170860A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974083A (en) * | 2021-11-11 | 2022-01-28 | 广西梧州冰泉实业股份有限公司 | Stable high-calcium soybean milk powder and preparation method thereof |
| CN115251308A (en) * | 2022-07-06 | 2022-11-01 | 东北农业大学 | Preparation method of high-calcium antioxidant instant soybean powder |
| CN115251308B (en) * | 2022-07-06 | 2024-01-23 | 东北农业大学 | Preparation method of high-calcium antioxidant instant soybean powder |
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Application publication date: 20210727 |
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| WW01 | Invention patent application withdrawn after publication |