CN115251308B - 一种高钙抗氧化速溶豆粉的制备方法 - Google Patents
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Abstract
一种高钙抗氧化速溶豆粉的制备方法，属于豆乳粉加工技术领域。为了解决现有技术制备添加营养强化剂的速溶豆粉存在口感不好等技术问题，本发明采用超声和高压均质技术，有效提高了豆粉中蛋白含量、增加得率，同时提高了速溶豆粉的分散性；此外通过在原料粉中添加钙，使制备得到的速溶豆粉具有高蛋白，高钙，抗氧化等特点，有效提升了速溶豆粉的营养价值、口感及分散性。
Description
技术领域
本发明属于豆乳粉加工技术领域，具体涉及一种高钙抗氧化速溶豆粉的制备方法。
背景技术
目前传统工艺生产的豆浆粉和速溶豆粉，其感官品质和营养指标含量存在或多或少的弊端和缺陷，诸如豆乳香气淡或不足或无、色深、冲调性差、难溶解、结块、放置后分层和沉淀、口感粗糙、有涩味、蛋白质含量不高、得率少，能耗高、维生素和矿质营养含量不尽人意，保质期短(多数为6个月以内)，易出现大豆油脂氧化酸败哈喇味等问题。
特别是，在制备某些以速溶豆粉为主要原料的营养强化食品时，直接加入某些矿质营养素如铁、钙等营养强化制剂时，会加速酸败哈喇味的出现。因此，要想生产真正速溶、易分散、稳定性强、保质期长、抗氧化性强、强化高钙高铁的速溶豆粉，存在一定的产业技术难关。因此，开发一种高钙抗氧化速溶豆粉产品，对速溶豆粉的生产加工工艺进行升级优化，从而得到质优价廉的速溶豆粉，是非常必要的。
发明内容
为了解决现有技术制备添加营养强化剂的速溶豆粉存在口感不好等技术问题，本发明提供了一种高钙抗氧化速溶豆粉的制备方法，具体包括如下步骤：
(1)大豆浸泡后经热烫进行磨浆，获得豆乳，将豆乳进行超声处理，并进行煮浆，浆液经调配后进行均质；所述调配过程中添加白砂糖、玉米糊精、营养强化剂碳酸钙、大豆磷脂、蔗糖脂肪酸酯、茶多酚；
(2)均质后的大豆浆液依次进行杀菌，真空浓缩及喷雾干燥。
进一步地限定，所述的浸泡条件为大豆与水的料液比为1g:3mL，水温为8-10℃，浸泡时间为14h-16h。
进一步地限定，所述热烫处理是将大豆加热至85℃，处理5min。
进一步地限定，所述磨浆过程中大豆与水的料液比为1g：8mL。
进一步地限定，所述磨浆过程中不断加入Na2SO3溶液，使pH值稳定在6.8-7.0。
进一步地限定，所述超声处理条件为超声功率700W，超声时间20min。
进一步地限定，所述调浆过程中营养强化剂碳酸钙的添加量为1800mg/100g-2400mg/100g。
进一步地限定，所述均质的压力为260MPa。
进一步地限定，所述杀菌是在121℃下处理15min。
进一步地限定，所述真空浓缩条件为真空度0.09MPa，温度为55℃。
进一步地限定，所述喷雾干燥操作参数为：进口温度180℃，出口温度80℃。
本发明的有益效果：
本发明提供的高钙抗氧化速溶豆粉的制备方法采用超声和高压均质技术，有效提高了豆粉中蛋白含量、增加得率，同时提高了速溶豆粉的分散性；此外通过在原料粉中添加钙，使制备得到的速溶豆粉具有高蛋白，高钙，抗氧化等特点。本发明通过对超声处理功率及钙添加量的优化发现超声功率为700W，超声时间为20min，钙添加量为2100mg/100g时，速溶豆粉的品质最好，有效提升了速溶豆粉的营养价值、口感及分散性。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅用以解释本发明，并不用于限定本发明。
下述实施例中所使用的实验方法如无特殊说明均为常规方法。所用材料、试剂、方法和仪器，未经特殊说明，均为本领域常规材料、试剂、方法和仪器，本领域技术人员均可通过商业渠道获得。
筛选籽粒饱满，颗粒整齐、蛋白质含量较高的大豆，浸泡筛选的大豆，水温为8℃-10℃，浸泡时间为14h-16h，大豆与水的液料比为1g:3mL；将大豆进行85℃热烫5min处理，热烫后的大豆按照1g:8mL的料液比加水进行磨浆，磨浆过程中不断加入弱碱性试剂Na2SO3溶液，调节pH值至6.8-7.0；对于磨浆后获得的豆乳进行超声处理，超声功率700W，超声时间20min；将超声后的豆乳进行煮浆，所述煮浆为加热至沸腾；向煮浆后的大豆乳液中依次加入特定适宜量的白砂糖、玉米糊精、营养强化剂碳酸钙(1800mg/100g-2400mg/100g)、大豆磷脂、高HLB值的蔗糖脂肪酸酯，茶多酚，充分搅拌混溶成均匀的乳浊液；将调配好的浆液均质，均质压力为260MPa；杀菌：采用121℃高温杀菌15min；杀菌后的浆液进行真空浓缩：真空度为0.09MPa，温度为55℃；最后将浓缩的浆液进行喷雾干燥，操作参数为：进口温度180℃，出口温度80℃。
实施例1：
筛选籽粒饱满，颗粒整齐、蛋白质含量较高的大豆，浸泡筛选的大豆，水温为9℃，浸泡时间为15h，大豆与水的液料比为1g:3mL；将大豆进行85℃热烫5min处理，热烫后的大豆按照1g:8mL的料液比加水进行磨浆，磨浆过程中不断加入弱碱性试剂Na2SO3溶液，调节pH值至6.9；对于磨浆后获得的豆乳进行超声处理，超声功率700W，超声时间20min；将超声后的豆乳进行煮浆，所述煮浆为加热至沸腾；向煮浆后的大豆乳液中依次加入特定适宜量的白砂糖、玉米糊精、营养强化剂碳酸钙(2100mg/100g)、大豆磷脂、高HLB值的蔗糖脂肪酸酯，茶多酚，充分搅拌混溶成均匀的乳浊液；将调配好的浆液均质，均质压力为260MPa；杀菌：采用121℃高温杀菌15min；杀菌后的浆液进行真空浓缩：真空度为0.09MPa，温度为55℃；最后将浓缩的浆液进行喷雾干燥，操作参数为：进口温度180℃，出口温度80℃。
实施例2：
筛选籽粒饱满，颗粒整齐、蛋白质含量较高的大豆，浸泡筛选的大豆，水温为9℃，浸泡时间为15h，大豆与水的液料比为1g:3mL；将大豆进行85℃热烫5min处理，热烫后的大豆按照1g:8mL的料液比加水进行磨浆，磨浆过程中不断加入弱碱性试剂Na2SO3溶液，调节pH值至6.9；对于磨浆后获得的豆乳进行超声处理，超声功率700W，超声时间10min；将超声后的豆乳进行煮浆，所述煮浆为加热至沸腾；向煮浆后的大豆乳液中依次加入特定适宜量的白砂糖、玉米糊精、营养强化剂碳酸钙(2400mg/100g)、大豆磷脂、高HLB值的蔗糖脂肪酸酯，茶多酚，充分搅拌混溶成均匀的乳浊液；将调配好的浆液均质，均质压力为260MPa；杀菌：采用121℃高温杀菌15min；杀菌后的浆液进行真空浓缩：真空度为0.09MPa，温度为55℃；最后将浓缩的浆液进行喷雾干燥，操作参数为：进口温度180℃，出口温度80℃。
实施例3：
筛选籽粒饱满，颗粒整齐、蛋白质含量较高的大豆，浸泡筛选的大豆，水温为9℃，浸泡时间为15h，大豆与水的液料比为1g:3mL；将大豆进行85℃热烫5min处理，热烫后的大豆按照1g:8mL的料液比加水进行磨浆，磨浆过程中不断加入弱碱性试剂Na2SO3溶液，调节pH值至6.9；对于磨浆后获得的豆乳进行超声处理，超声功率700W，超声时间20min；将超声后的豆乳进行煮浆，所述煮浆为加热至沸腾；向煮浆后的大豆乳液中依次加入特定适宜量的白砂糖、玉米糊精、营养强化剂碳酸钙(1800mg/100g)、大豆磷脂、高HLB值的蔗糖脂肪酸酯，茶多酚，充分搅拌混溶成均匀的乳浊液；将调配好的浆液均质，均质压力为260MPa；杀菌：采用121℃高温杀菌15min；杀菌后的浆液进行真空浓缩：真空度为0.09MPa，温度为55℃；最后将浓缩的浆液进行喷雾干燥，操作参数为：进口温度180℃，出口温度80℃。
通过对实施例1-3所述制备方法获得的产品进行观察分析可知，实施例1，实施例2和实施例3都可以形成速溶豆粉，通过测定，实施例1速溶豆粉的蛋白溶出率为95.65％、速溶豆粉的分散性为69.79％，实施例2速溶豆粉的蛋白溶出率为93.15％、速溶豆粉的分散性为56.65％，实施例3速溶豆粉的蛋白溶出率为92.04％、速溶豆粉的分散性为65.75％。可见，超声处理工艺条件为超声功率700W，超声时间20min，钙添加量为2100mg/100g时，速溶豆粉的品质最好。
虽然本发明已以较佳的实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明精神和范围内，都可以做各种的改动与修饰，因此，本发明的保护范围应该以权利要求书所界定的为准。
Claims (9)
1.一种高钙抗氧化速溶豆粉的制备方法，其特征在于，具体包括如下步骤：
(1)大豆浸泡后经热烫进行磨浆，获得豆乳，将豆乳进行超声处理，并进行煮浆，浆液经调配后进行均质；所述调配过程中添加白砂糖、玉米糊精、营养强化剂碳酸钙、大豆磷脂、蔗糖脂肪酸酯、茶多酚；所述调浆过程中营养强化剂碳酸钙的添加量为2100mg/100g；
(2)均质后的大豆浆液依次进行杀菌，真空浓缩及喷雾干燥。
2.根据权利要求1所述的制备方法，其特征在于，所述的浸泡条件为大豆与水的料液比为1g:3mL，水温为8-10℃，浸泡时间为14h-16h。
3.根据权利要求1所述的制备方法，其特征在于，所述热烫处理是将大豆加热至85℃，处理5min。
4.根据权利要求1所述的制备方法，其特征在于，所述磨浆过程中大豆与水的料液比为1g：8mL。
5.根据权利要求4所述的制备方法，其特征在于，所述磨浆过程中不断加入Na2SO3溶液，使pH值稳定在6.8-7.0。
6.根据权利要求1所述的制备方法，其特征在于，所述超声处理条件为超声功率700W，超声时间20min。
7.根据权利要求1所述的制备方法，其特征在于，所述均质的压力为260MPa。
8.根据权利要求1所述的制备方法，其特征在于，所述真空浓缩条件为真空度0.09MPa，温度为55℃。
9.根据权利要求1所述的制备方法，其特征在于，所述喷雾干燥操作参数为：进口温度180℃，出口温度80℃。
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