CN114568637A - Blueberry eyesight-improving soybean milk tablet with low soybean smell and preparation method thereof - Google Patents
Blueberry eyesight-improving soybean milk tablet with low soybean smell and preparation method thereof Download PDFInfo
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- CN114568637A CN114568637A CN202210290385.4A CN202210290385A CN114568637A CN 114568637 A CN114568637 A CN 114568637A CN 202210290385 A CN202210290385 A CN 202210290385A CN 114568637 A CN114568637 A CN 114568637A
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- A—HUMAN NECESSITIES
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Mycology (AREA)
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Abstract
The invention relates to a preparation method of low-beany flavor blueberry eyesight-improving soybean milk tablets, which comprise the following formula components in parts by weight of 18-40 parts of soybean meal, 2-15 parts of maltodextrin, 5-15 parts of functional oligosaccharide, 0-20 parts of blueberry powder and 0-5 parts of lutein ester; the preparation method of the blueberry eyesight-improving soybean milk tablet with low soybean smell comprises the following steps: the preparation method of the soybean powder with low beany flavor comprises the steps of preparing soybean milk by using the soybeans with low beany flavor, and then obtaining the soybean powder by spray drying. The soybean powder, the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester are respectively crushed and sieved, mixed according to a formula, and then subjected to soft material, granulation, drying, sieving, tabletting, sterilization and other links to obtain the low-beany flavor soybean chewable tablet. The blueberry eyesight-improving soybean milk tablet with low beany flavor prepared by the invention has the advantages of thick beany flavor, rich and comprehensive nutrition, simple eating and portability, and can meet the requirements of consumers.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a low-beany flavor blueberry eyesight-improving soybean milk tablet and a preparation method thereof.
Background
The chewable tablet is a tablet chewed in the mouth, and is a special-shaped tablet with various shapes which is formed by uniformly mixing the raw materials and proper auxiliary materials and then pressing according to needs. Chewable tablets are most widely used in the research of modern food and pharmaceutical formulations, and have an increased surface area after chewing, which promotes dissolution and absorption of the product in the body. With the improvement of living standard, change of diet concept and the improvement of cognition and acceptance degree of tablet products of people, the soybean leisure food, especially the chewable tablet leisure food, becomes a new direction for the development of the soybean food.
The soybean is a crop which is originated from China and has a long planting history, contains more than 38 percent of soybean protein with amino acid composition close to milk protein, has very high nutritive value, and plays an important role in maintaining human health, preventing diseases and the like.
At present, chewable tablet products obtained by directly processing soybeans or extracts thereof comprise soybean protein glucosamine tablets, soybean dietary fiber chewable tablets, soybean peptide buccal tablets and the like, and related reports for preparing the soybean chewable tablets by taking soybean milk as a raw material are rare; meanwhile, the bean fragrance of the soybeans is better kept in the process of preparing the soybean milk by selecting the low bean smell; therefore, the blueberry eyesight-improving soybean milk tablet with low beany flavor prepared by the invention can better meet the market demand, prolong the soybean processing industrial chain, improve the deep development and comprehensive utilization rate of soybean products and develop the market of products with low beany flavor.
Disclosure of Invention
One of the purposes of the invention is to provide a blueberry eyesight improving soybean milk tablet with low soybean smell: the chewable tablet prepared from the low-beany flavor soybean has good taste, rich and comprehensive nutrition and simple preparation process, and provides a new idea for the research and development of low-beany flavor soybean food.
The invention also aims to provide a preparation method of the blueberry eyesight-improving soybean milk tablet with low soybean smell.
The invention comprises the following technical scheme:
the blueberry eyesight-improving soybean milk tablet with low soybean smell comprises the following formula components in parts by weight:
18-40 parts of soybean meal, 2-15 parts of maltodextrin, 5-15 parts of functional oligosaccharide, 0-20 parts of blueberry powder and 0-5 parts of lutein ester.
The soybean powder is obtained by screening low-soybean-smell soybeans, pulping and spraying.
The functional oligosaccharide comprises any one or combination of isomaltooligosaccharide, isomaltulose, xylooligosaccharide, xylitol and erythritol, preferably one or combination of isomaltulose, xylooligosaccharide and xylitol.
The low-beany flavor soybean chewable tablet comprises the following preparation methods:
s1, preparing low-bean-smell soybean meal; s2, respectively grinding and sieving maltodextrin, functional oligosaccharide, blueberry powder and lutein ester; and S3, weighing the low-beany flavor soybean powder prepared in the step S1 and the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester sieved in the step S2 according to the weight of the formula components, mixing and blending, and performing links such as soft material, granulation, drying, sieving, tabletting and sterilization to obtain the low-beany flavor blueberry eyesight improving soybean milk tablets.
The specific operation is as follows:
s1, preparation of low-bean-smell soybean meal
Selecting full and undamaged soybeans, washing the full and undamaged soybeans for 2 times by using deionized water, and soaking the soybeans for 12 hours at room temperature according to the material-water ratio of 1: 3(W/V, W is the dry weight of the soybeans) to obtain rehydrated soybeans; cleaning the rehydrated soybean and preparing soybean milk by using a wall breaking machine; filtering the soybean milk by using a filter screen; boiling the filtered soybean milk for 5min until no beany flavor exists; and (3) carrying out spray drying on the obtained soybean milk to obtain the low-beany flavor soybean powder.
S2, respectively grinding and sieving the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester.
The weight of the maltodextrin is 2-15 parts; preferably 5 to 10 parts.
The functional oligosaccharide comprises any one or combination of isomaltooligosaccharide, isomaltulose, xylooligosaccharide, xylitol and erythritol, preferably one or combination of isomaltulose, xylooligosaccharide and xylitol.
The weight of the functional oligosaccharide is 5-15 parts; preferably 7 to 11 parts.
The weight of the blueberry powder is 0-20 parts; preferably 0 to 15 parts.
The weight of the lutein ester is 0-5 parts; preferably 2 to 5 parts.
And S3, weighing the low-beany flavor soybean powder prepared in the step S1 and the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester sieved in the step S2 according to the weight of the formula components, mixing and blending, and performing links such as soft material, granulation, drying, sieving, tabletting and sterilization to obtain the low-beany flavor blueberry eyesight improving soybean milk tablets.
Compared with the existing soybean chewable tablet product, the soybean chewable tablet has the advantages of
1. The preparation process of the low-beany flavor soybean powder fully retains the original quality of the soybean, improves the utilization rate of soybean resources, and ensures that the product has the characteristics of thick beany flavor and rich nutritional value.
2. The functional oligosaccharide in the raw materials used by the invention can promote the proliferation of probiotics in intestinal tract and the intestinal tract movement while providing sweet taste of the product, and is beneficial to human digestion and absorption; the blueberry powder contains eye-protecting components such as vitamin A and carotene, and is helpful for protecting eyesight; lutein ester can enhance immunity and prevent high myopia.
3. The invention has simple process and is suitable for large-scale production in factories.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
The blueberry eyesight-improving soybean milk tablet with low soybean smell comprises the following formula components in parts by weight: 18 parts of soybean meal, 5 parts of maltodextrin, 7 parts of functional oligosaccharide, 5 parts of blueberry powder and 2 parts of lutein ester.
The preparation method of the blueberry eyesight improving soybean milk tablet with low soybean smell comprises the following operation steps:
s1, preparation of low-bean-smell soybean meal
Selecting 40 parts of full unbroken soybeans, washing the full unbroken soybeans with deionized water for 2 times, and soaking the soybeans for 12 hours at room temperature according to the material-water ratio of 1: 3(W/V, W is the dry weight of the soybeans) to obtain 90 parts of rehydrated soybeans; washing the rehydrated soybeans and preparing 120 parts of soybean milk by using a wall breaking machine; filtering the soybean milk by using a filter screen; 80 parts of filtered soybean milk
Boiling for 5min until no beany flavor exists; and (3) carrying out spray drying on the obtained soybean milk to obtain 20 parts of low-soybean-smell soybean powder.
S2, respectively grinding and sieving the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester.
Respectively grinding and sieving the maltodextrin, the functional oligosaccharide and the blueberry powder to obtain 5 parts of maltodextrin, 7 parts of functional oligosaccharide, 5 parts of blueberry powder and 2 parts of lutein ester.
And S3, according to the formula of the embodiment 1, mixing and blending 18 parts of the low-beany flavor soybean powder prepared in the step S1 and the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester sieved in the step S2, and performing links such as soft material, granulation, drying, sieving, tabletting and sterilization to obtain the low-beany flavor blueberry eyesight improving soybean milk tablet.
Example 2
The blueberry eyesight-improving soybean milk tablet with low soybean smell comprises the following formula components in parts by weight: 25 parts of soybean meal, 7 parts of maltodextrin, 9 parts of functional oligosaccharide, 8 parts of blueberry powder and 4 parts of lutein ester.
The preparation method of the blueberry eyesight improving soybean milk tablet with low soybean smell comprises the following operation steps:
s1, preparation of low-bean-smell soybean meal
Selecting 50 parts of full unbroken soybeans, washing the full unbroken soybeans with deionized water for 2 times, and soaking the soybeans for 12 hours at room temperature according to the material-water ratio of 1: 3(W/V, W is the dry weight of the soybeans) to obtain 116 parts of rehydrated soybeans; washing the rehydrated soybeans and preparing 150 parts of soybean milk by using a wall breaking machine; filtering the soybean milk by using a filter screen; boiling 85 parts of the filtered soybean milk for 5min until no beany flavor exists; and (3) carrying out spray drying on the obtained soybean milk to obtain 26 parts of low-beany flavor soybean powder.
S2, respectively grinding and sieving the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester.
Respectively grinding and sieving maltodextrin, functional oligosaccharide and blueberry fruit powder to obtain 7 parts of maltodextrin, 9 parts of functional oligosaccharide, 8 parts of blueberry fruit powder and 4 parts of lutein ester.
And S3, according to the formula of the embodiment 2, mixing and modulating 25 parts of the low-beany flavor soybean powder prepared in the step S1 and the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester sieved in the step S2, and performing links such as soft material, granulation, drying, sieving, tabletting and sterilization to obtain the low-beany flavor blueberry eyesight improving soybean milk tablet.
Example 3
The blueberry eyesight-improving soybean milk tablet with low soybean smell comprises the following formula components in parts by weight: 35 parts of soybean meal, 10 parts of maltodextrin, 10 parts of functional oligosaccharide, 10 parts of blueberry powder and 5 parts of lutein ester.
The preparation method of the blueberry eyesight improving soybean milk tablet with low soybean smell comprises the following operation steps:
s1, preparation of low-bean-smell soybean meal
Selecting 65 parts of full unbroken soybeans, washing the soybeans for 2 times by using deionized water, and soaking the soybeans for 12 hours at room temperature according to the material-water ratio of 1: 3(W/V, W is the dry weight of the soybeans) to obtain 150 parts of rehydrated soybeans; cleaning the rehydrated soybeans and preparing 210 parts of soybean milk by using a wall breaking machine; filtering the soybean milk by using a filter screen; boiling 128 parts of the filtered soybean milk for 5min until no beany flavor exists; and (3) carrying out spray drying on the obtained soybean milk to obtain 38 parts of low-soybean-smell soybean powder.
S2, respectively grinding and sieving the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester.
Respectively grinding and sieving the maltodextrin, the functional oligosaccharide and the blueberry powder to obtain 10 parts of maltodextrin, 10 parts of functional oligosaccharide, 10 parts of blueberry powder and 5 parts of lutein ester.
S3, according to the formula of the embodiment 3, 35 parts of the low-beany flavor soybean powder prepared in the step S1 and the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester sieved in the step S2 are weighed, mixed and modulated, and then the soft material, granulation, drying, sieving, tabletting, sterilization and other links are carried out, so that the low-beany flavor blueberry eyesight-improving soybean milk tablet is obtained.
Sensory evaluation examples
Performing sensory evaluation on 4 aspects of color, taste, mouthfeel and tissue state of the soybean chewable tablet, inviting 5 persons in each group according to a sensory evaluation detection method, forming 3 groups to form an evaluation group for evaluation, and investigating the feeling of 4 factors on the soybean chewable tablet
The full score of the influence of the sense organ quality is 100 points, the results are averaged, the specific evaluation criteria are detailed in table 1, and the evaluation results are detailed in table 2.
TABLE 1 sensory evaluation Table
TABLE 2 sensory evaluation results
| Soybean chewable tablet | Color | Flavor (I) and flavor (II) | Taste of the product | Tissue state | Sensory evaluation score |
| Example 1 | 28.9 | 17.9 | 23.9 | 23.7 | 94.4 |
| Example 2 | 29.2 | 18.3 | 24.2 | 23.8 | 95.5 |
| Example 3 | 29.3 | 18.9 | 22.7 | 22.5 | 93.4 |
The low-beany flavor blueberry eyesight-improving soybean milk tablets with various formulas are favored by evaluators, and have good sensory evaluation scores.
The above embodiments are preferred embodiments of the present invention, and in addition to the above embodiments, the present invention also includes other embodiments within the numerical range of the process parameters, and it should be noted that several variations, modifications and substitutions can be made without departing from the spirit of the present invention, and these embodiments are all within the scope of the present invention.
Claims (4)
1. The blueberry eyesight-improving soybean milk tablet with the low beany flavor is characterized by comprising the following formula components in parts by weight: 18-40 parts of soybean meal, 2-15 parts of maltodextrin, 5-15 parts of functional oligosaccharide, 0-20 parts of blueberry powder and 0-5 parts of lutein ester;
the preparation method of the blueberry eyesight improving soybean milk tablet with low soybean smell comprises the following operation steps:
s1, preparing low-bean-smell soybean meal; s2, respectively grinding and sieving maltodextrin, functional oligosaccharide, blueberry powder and lutein ester; and S3, weighing the low-beany flavor soybean powder prepared in the step S1 and the maltodextrin, the functional oligosaccharide, the blueberry powder and the lutein ester sieved in the step S2 according to the weight of the formula components, mixing and blending, and performing links such as soft material, granulation, drying, sieving, tabletting and sterilization to obtain the low-beany flavor soybean chewable tablet.
2. The blueberry eyesight improving soybean milk tablet with low beany flavor as claimed in claim 1, wherein the soybean powder is obtained by screening low beany flavor soybean, pulping and spraying.
3. The blueberry eyesight improving soybean milk tablet with low beany flavor as claimed in claim 1, wherein in step S1, full and unbroken soybeans are selected, washed with deionized water for 2 times, and soaked at room temperature for 12 hours according to a material-water ratio of 1: 3(W/V, W is dry weight of soybeans) to obtain rehydrated soybeans; cleaning rehydrated soybean, and making into soybean milk with a wall breaking machine; filtering the soybean milk by using a filter screen; boiling the filtered soybean milk for 5min until no beany flavor exists; and (3) carrying out spray drying on the obtained soybean milk to obtain the low-beany flavor soybean powder.
4. The blueberry eyesight improving soybean milk tablet with low soybean smell as claimed in claim 1, wherein the functional oligosaccharide comprises any one or a combination of several of isomaltose oligosaccharide, isomaltulose, xylooligosaccharide, xylitol and erythritol, preferably one or a combination of several of isomaltulose, xylooligosaccharide and xylitol.
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| CN116138313A (en) * | 2022-09-12 | 2023-05-23 | 东北农业大学 | Low-beany-flavor probiotic fermented soybean lactic acid goat milk and preparation method thereof |
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| CN116138313A (en) * | 2022-09-12 | 2023-05-23 | 东北农业大学 | Low-beany-flavor probiotic fermented soybean lactic acid goat milk and preparation method thereof |
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