CN1185912A - Soybean milk powder harmful component and production thereof - Google Patents
Soybean milk powder harmful component and production thereof Download PDFInfo
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- CN1185912A CN1185912A CN96116643A CN96116643A CN1185912A CN 1185912 A CN1185912 A CN 1185912A CN 96116643 A CN96116643 A CN 96116643A CN 96116643 A CN96116643 A CN 96116643A CN 1185912 A CN1185912 A CN 1185912A
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Abstract
A bean milk powder is mainly made up of soybean, fresh milk and sugar through such technological steps as selecting raw material, scalding with steam, deactivating enzyme, grinding, vacuum degassing, enzymolysis, sterilizing to obtain soybean milk whose harmful factors such as phytic acid, stachyose, raffinose and trypsase inhibitor have been removed, proportioning, stirring, vaccum concentration, and spray drying. It can be instant easily.
Description
The invention belongs to beans processing technique field in the food industry, specifically belong to a kind of nutrient soy milk powder and production technology thereof of removing the soybean injurious factor.
As everyone knows, soybean contains protein 35-40%, fatty 16-24%, and carbohydrate 25-30% does not contain cholesterol.Soybean protein is the vegetable protein of high-quality, and unrighted acid is up to 85% in the contained grease of soybean, and digestibility reaches 97.5% in human body.Because the special nutritive value of soybean is so be subjected to people's favor for a long time.But also contain the harmful factor in the soybean, as phytic acid (as complexing mineral element Fe, Zn, Ca etc., cause hypoferric anemia, lack zinc, calcium deficiency etc.), the flatulence factor (causing flatulence and diarrhoea) and trypsin inhibitors (influence protein digestibility, make growth retardation etc.) such as stachyose, gossypose.Many soymilk powder are arranged in the market and be the composite various weaning baby food that form of base stock, geriatric nutrition soymilk powder etc., all do not have thoroughly to remove the injurious factor in the soybean with the bean powder.As Chinese patent application " green soya bean flour and production technology thereof " CN1098601 A, its production technology be picking of raw material, sodium bicarbonate solution soak 16-24 hour, grind, remove slag, the enzyme that goes out under the 95-98 ℃ takes off raw meat 5-10 and divides kind, slurrying, concentrating sterilizing deodorization, homogeneous, spray-drying to form.This invention does not remove injurious factor through enzymolysis." wet method is taken off raw meat non-residue instant soybean powder (comprising mung bean and red bean) production new technology CN1097558A, and its production technology comprises two kinds of methods: (1) raw material steams by poach or water vapour Chinese patent application, and raw meat is taken off in slaking, drying then, wholegrain abrasive dust; (2) to after the raw material wet-milling, take high-temperature maturing to take off raw meat, ultra micro defibrination, homogeneous, emulsification, row is dried to powder again.These two kinds of methods all do not adopt enzyme solution, and injurious factor is degraded.
Purpose of the present invention is exactly the applied bioengineering enzyme solution, removes injurious factors such as phytic acid, stachyose, gossypose, trypsin inhibitor, and and then compositely makes serial nutritious soymilk powder.
The objective of the invention is by adopting following technical scheme to realize:
A kind of soymilk powder of removing injurious factor comprises soya-bean milk, fresh milk, sugar and composite nutrient additive, and its prescription is soya-bean milk 40-60%, fresh milk 20-40%, sugared 10-30%, composite nutrient additive 1-3%.
A kind of soymilk powder production technology of removing the soybean injurious factor:
(1). the manufacture craft of soya-bean milk: carry out the steam blanching peeling after the selected removal of impurities classification of soybean material, enter the enzyme-removal machine enzyme that goes out by flood dragon, go out and carry out defibrination behind the enzyme, carry out then that screenings separates, vacuum outgas is removed beany flavor, cooling then, enzymolysis, UHTS;
A. the temperature of described steam blanching is 125-135 ℃, and the time is 3-10 kind second;
B. the vacuum of described vacuum outgas is 640-720mmHg;
C. after the vacuum outgas, slurry carries out enzymolysis, and enzymolysis adopts complex enzyme I and compound enzyme II to carry out enzymolysis, and the consumption of complex enzyme I and compound enzyme II is respectively 0.1-0.3% and 0.2-0.4%, and the enzymolysis time of complex enzyme I is 3-6 hour, and hydrolysis temperature is 45-55 ℃; The enzymolysis time of compound enzyme II is 2-5 hour, and hydrolysis temperature is 25-35 ℃.
D. batch temperature is 70-85 ℃, and mixing time is that the 15-30 branch is planted.
F. the complex enzyme I that enzymolysis adopted is made up of two kinds of enzymes, and compound enzyme II is made up of three kinds of enzymes.
(2). the soya-bean milk of the above-mentioned removal injurious factor that makes is prepared burden, is stirred with fresh milk, sugar and composite nutrient additive, through vacuum concentrate, spray-drying, pack finished product.
G. described batch temperature is 70-85 ℃, and mixing time is that the 15-30 branch is planted.
Composite nutrient additive of the present invention comprises vitamin, trace element etc.
The present invention can take different prescriptions according to the difference of edible object.
Fig. 1 is a technological process of production schematic diagram of the present invention
Below in conjunction with accompanying drawing, the present invention is described in detail:
Carry out the steam blanching peeling after the soybean process removal of impurities classification, the temperature of steam blanching is 125-135 ℃, Enter enzyme-removal machine by flood dragon then. The mill slurry and utilizing of going out behind the enzyme is strained the formula centrifuge of analysing and starched slag and separate, and is true The empty degassed beany flavor of removing, vacuum is 640-720mmHg. Be cooled to 50 ℃ of adding complex enzyme I and carry out enzymolysis, Adding the complex enzyme amount is 0.1-0.3%, and enzymolysis time is 3-6 hour; Continue cold namely to 30 ℃ of adding complex enzymes II carries out enzymolysis, and the complex enzyme amount is 0.2-0.4%, and enzymolysis time is 2-5 hour. 135 ℃ of instantaneous superelevation then Get soya-bean milk after the temperature sterilization. Entering then material-compound tank adds various batching compositions and prepares burden (if produce pure beans Powder can directly enter down the vacuum concentration section one), proportion scale be soya-bean milk 40-60%, fresh milk 20-40%, Syrup 5-15%, white sugar 5-15% and composite nutrient additive 1-3%. Batch temperature is 70-85 ℃, stirs Time is that the 15-30 branch is planted. Join and carry out vacuum after the section and concentrate. Concentrate to 18-24 ' Be, spray-drying namely then The soymilk powder that must remove the harmful factor of soybean (is baby's nutritional soybean milk powder, school-ager's nutritional soybean milk powder, old The series of products such as year nutritional soybean milk powder).
The present invention is primary raw material with soybean, uses the enzymolysis method, produces bean powder and soymilk powder, has kept the sky Right composition; Effectively removed Flatulent factors and the trypsase inhibitor such as phytic acid, wood sugar, cotton sub-sugar, Have no side effect; Composite reasonable, be suitable for the people such as baby, children, old age and take; The product that the present invention makes The product comprehensive nutrition has good brew and instant capacity.
Embodiment 1:
Soybean carries out the steam blanching peeling after selecting removal of impurities, temperature is 130 ℃, about 3 seconds of time kind.Enter the enzyme-removal machine enzyme that goes out by flood dragon then, carry out defibrination behind the enzyme that goes out, carry out screenings with decantation formula centrifuge then and separate.Carry out the vacuum outgas deodorizing then, vacuum is 700mmHg.Be cooled to 50 ℃ of adding complex enzyme I and carry out enzymolysis, adding the complex enzyme amount is 0.2%, and enzymolysis time is 6 hours; Continue coldly promptly to add compound enzyme II to 30 ℃ and carry out enzymolysis, the complex enzyme amount is 0.3%, and enzymolysis time is 5 hours.Must remove the soya-bean milk of injurious factor then behind 135 ℃ of instantaneous UHTSs.
Get soya-bean milk 40%, milk 40%, syrup 10%, white sugar 10%, composite nutrient additive A1.5% (percentage of the present invention all is weight percentage), in ingredients pot, stir 30 fens kinds down in 70 ℃; Spray-drying obtained the infant nutrition soymilk powder after vacuum was concentrated into 21 ' Be.The soymilk powder that makes, fatty 12g in every hectogram, linoleic acid 4.0g, protein 16g, carbohydrate 58g, food fiber 4g, ash content 3g, moisture content 2.5g, heat 1800 kilojoules, V
A480 μ g, V
D8 μ g, V
E8mg, V
C75mg, V
B11mg, V
B20.8mg, niacin 4mg, V
B60.3mg, folic acid 20 μ g, pantothenic acid 2mg, V
B121 μ g, biotin 25 μ g, choline 60mg, inositol 80mg, sodium 300mg, potassium 500mg, calcium 600mg, phosphorus 300mg, iron 10mg, zinc 6mg, iodine 100 μ g, taurine 50mg.
Embodiment 2:
Soybean carries out the steam blanching peeling after the removal of impurities through selecting, and the steam blanching temperature is 130 ℃, and about 4 seconds of time kind enters the enzyme-removal machine enzyme that goes out by flood dragon then, carries out defibrination behind the enzyme that goes out, and carries out the screenings separation with decantation formula centrifuge then.Carry out the vacuum outgas deodorizing then, vacuum is 720mmHg.Be cooled to 45 ℃ of adding complex enzyme I and carry out enzymolysis, adding the complex enzyme amount is 0.1%, and enzymolysis time is 5 hours; Continue coldly promptly to add compound enzyme II to 25 ℃ and carry out enzymolysis, the complex enzyme amount is 0.2%, and enzymolysis time is 4 hours.Must remove the soya-bean milk of injurious factor then behind 135 ℃ of instantaneous UHTSs.
Get soya-bean milk 50%, fresh milk 30%, syrup 10%, white sugar 10%, composite nutrient additive B2%, in ingredients pot, stir 25 fens kinds down in 80 ℃; Spray-drying obtained school-ager's nutrient soy milk powder after vacuum was concentrated into 21 ' Be.
Embodiment 3:
Soybean carries out the steam blanching peeling after the removal of impurities through selecting, and the steam blanching temperature is 125 ℃, and about 7 seconds of time kind enters the enzyme-removal machine enzyme that goes out by flood dragon then.Go out and carry out defibrination behind the enzyme, carry out screenings with decantation formula centrifuge then and separate.Carry out the vacuum outgas deodorizing then, vacuum is 640mmHg.Be cooled to 55 ℃ of adding complex enzyme I and carry out enzymolysis, adding the complex enzyme amount is 0.3%, and enzymolysis time is 3 hours; Continue coldly promptly to add compound enzyme II to 35 ℃ and carry out enzymolysis, the complex enzyme amount is 0.4%, and enzymolysis time is 2 hours.Must remove the soya-bean milk of injurious factor then behind 135 ℃ of instantaneous UHTSs.
Get soya-bean milk 60%, fresh milk 20%, syrup 10%, white sugar 10%, composite nutrient additive c2%, batching stirs 15 fens kinds down in 85 ℃ in ingredients pot; Spray-drying obtained the geriatric nutrition soymilk powder after vacuum was concentrated into 21 ' Be.
Claims (3)
1, a kind of soymilk powder of removing injurious factor, the prescription that it is characterized in that described soymilk powder are soya-bean milk 40-60%, fresh milk 20-40%, sugared 10-30%, composite nutrient additive 1-3%.
2, a kind ofly comprise that raw material is selected, steam blanching, the enzyme that goes out, defibrination, vacuum outgas, enzymolysis, sterilize soya-bean milk, prepare burden then, stirring, vacuum concentrate, the soymilk powder production technology of spray-dired removal injurious factor, it is characterized in that:
A. the temperature of steam blanching is 125-135 ℃, and the time is 3-10 kind second;
B. the vacuum of vacuum outgas is 640-720mmHg;
C. after the vacuum outgas, slurry carries out enzymolysis, and enzymolysis adopts complex enzyme I and compound enzyme II to carry out enzymolysis, and the consumption of complex enzyme I and compound enzyme II is respectively 0.1-0.3% and 0.2-0.4%, and the enzymolysis time of complex enzyme I is 3-6 hour, and hydrolysis temperature is 45-55 ℃; The enzymolysis time of compound enzyme II is 2-5 hour, and hydrolysis temperature is 25-35 ℃;
D. batch temperature is 70-85 ℃, and mixing time is that the 15-30 branch is planted.
3, the production technology of soymilk powder according to claim 2 is characterized in that it is the mixture of two kinds of enzymes that enzymolysis adopts complex enzyme I; Compound enzyme II is the mixture of three kinds of enzymes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96116643A CN1185912A (en) | 1996-12-27 | 1996-12-27 | Soybean milk powder harmful component and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96116643A CN1185912A (en) | 1996-12-27 | 1996-12-27 | Soybean milk powder harmful component and production thereof |
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| Publication Number | Publication Date |
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| CN1185912A true CN1185912A (en) | 1998-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN96116643A Pending CN1185912A (en) | 1996-12-27 | 1996-12-27 | Soybean milk powder harmful component and production thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323592C (en) * | 2004-10-22 | 2007-07-04 | 余内逊 | Method for preparing 'Kawa' soybean milk taken at night for soothing nerves |
| CN1771843B (en) * | 2004-11-08 | 2010-06-16 | 可果美株式会社 | Method of manufacturing mixed beverage |
| CN104186675A (en) * | 2014-07-23 | 2014-12-10 | 王晓伟 | Method for producing whole soybean peptide vegetable protein drink |
| CN105532894A (en) * | 2015-12-03 | 2016-05-04 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of low phytic acid soybean milk powder |
| CN110583786A (en) * | 2019-10-12 | 2019-12-20 | 山西农业大学 | Hericium erinaceus nutrition powder and preparation method thereof |
-
1996
- 1996-12-27 CN CN96116643A patent/CN1185912A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323592C (en) * | 2004-10-22 | 2007-07-04 | 余内逊 | Method for preparing 'Kawa' soybean milk taken at night for soothing nerves |
| CN1771843B (en) * | 2004-11-08 | 2010-06-16 | 可果美株式会社 | Method of manufacturing mixed beverage |
| CN104186675A (en) * | 2014-07-23 | 2014-12-10 | 王晓伟 | Method for producing whole soybean peptide vegetable protein drink |
| CN105532894A (en) * | 2015-12-03 | 2016-05-04 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of low phytic acid soybean milk powder |
| CN110583786A (en) * | 2019-10-12 | 2019-12-20 | 山西农业大学 | Hericium erinaceus nutrition powder and preparation method thereof |
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