CN1286922A - Instant low-sugar bean milk powder and its preparation process - Google Patents
Instant low-sugar bean milk powder and its preparation process Download PDFInfo
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Abstract
The instant low-sugar bean milk powder includes active bean powder 400-470 weight portions, sugar 80-130 weight portions, basic supplementary material 180-220 weight portions, assistant and aromatic 0.48-2.25 weight portions, compound stabilizer 0.8-3 weight portions and solubilizing agent 2-3 weight portions. The compound stabilizer is a composite of two or more matters selected from sodium carboxymethyl cellulose, sodium alginate, sodium carboxymethyl amylose and fatty saccharate. The present invention also provides the preparation process of the instant low-sugar bean milk powder. The instant low-sugar bean milk powder of the present invention is delicious, without bad smell, low in sugar content, easy to dissolve and stable during mixing with boiled water.
Description
The present invention relates to a kind of instant food, more particularly, relate to a kind of soymilk powder and preparation method thereof.
China is the country that abounds with soybean, and soybean resource is abundant, low price.Soybean nutritional is abundant, protein particularly, and content exceeds 4～5 times than cereal about 40%, be the cheap supply source of human body protein; The soybean lipid content is about 18%, and the unsaturated fatty acid content height is easy to digest and assimilate; Soybean is rich in each seed amino acid of needed by human body, helps promoting that the human development grows; Contain phytosterol in the soybean and do not have cholesterol, can suppress the absorption of human body to cholesterol, thereby content of cholesterol in the reduction blood plasma, prevent that blood fat from raising and the deposition of cholesterol on vascular wall, so the development and production mouthfeel is good, easy to use and the having a extensive future of the bean powder goods that are easy to store.But instant soybeen milk powder goods in the market, its sugar amount is too high, is generally 60%, even have be called as low-sugar bean milk powder, its sugared content also generally will be higher than 40%, is not low sugar truly; In addition, commercially available soymilk powder is deficiency of ubiquity also, be exactly that dissolubility and the brew of soymilk powder in water is poor, it is insoluble usually to be that pressed powder is bubbled through the water column, can be molten though stir the back, dissolve not thorough, often there is caking phenomenon to take place, and the soymilk powder electuary instability after reconstituting is prone to the precipitated and separated phenomenon.
Processing method according to the primary raw material soybean in the soymilk powder production is classified, and existing soymilk powder production technology can be divided into two kinds of dry method and wet methods.Dry method is meant soybean material oven dry peeling, adds water modulation, homogeneous, the enzyme that goes out, spray-drying after grinding then and make soymilk powder under dry state; Wet method is meant makes soymilk powder with selected soybeans soaking defibrination, filtration, modulation, homogeneous, the enzyme that concentrates, goes out, spray-drying.Dry technology for production is easy, and raw material soaking, defibrination, filtration, enrichment process have been saved in operation, have reduced the production cycle of equipment investment and product, thereby have reduced cost; The raw material of wet production is handled relative complex, and the quality control difficulty of raw material soaking technology is big, particularly hot and humid weather, and the control of microorganism is one of difficult problem in the operation; The raw material availability of dry method is than the wet method height, and the utilization rate of peeled soybeans can reach 98% in the dry production, and nutrition is preserved intact relatively, and the utilization rate of wet production soybean is about 60%.
But the disadvantage of dry production is the dietary fiber content height of raw material and finished product, causes soymilk powder dissolubility and brew poor, and reconstitutes the back instability, is prone to the precipitated and separated phenomenon.Present production technology, generally adopt the method that increases the sucrose addition to improve dissolubility, the brew of soymilk powder, but the defective that this method is brought is the soymilk powder taste produced cross sweet and protein content on the low side, and soymilk powder to reconstitute rear stability bad and mouthfeel is bad, as have beany flavor etc.
At the problems referred to above, the purpose of this invention is to provide and a kind ofly realize that the features good taste of industrialized production, no fishy smell, cane sugar content are low, dissolubility is preferably arranged and reconstitute the instant low-sugar bean milk powder of stability.
Another object of the present invention is to provide a kind of method for preparing above-mentioned instant low-sugar bean milk powder.
For achieving the above object, the present invention takes following technical scheme:
The invention provides a kind of instant low-sugar bean milk powder, comprise that following various component is formulated:
Active bean powder 400～470 weight portions
White granulated sugar 80～130 weight portions
Basic auxiliary material 180～220 weight portions
Auxiliary agent and deodorant tune 0.48～2.25 weight portion
Compound stabilizer 0.8～3 weight portion
Solubilizer 2～3 weight portions
Above described instant low-sugar bean milk powder, described compound stabilizer is served as reasons, and two or more is selected from the combination of the material of sodium cellulose glycolate, sodium alginate, sodium carboxymethyl starch and sucrose fatty ester, more preferably, by sodium carboxymethylcellulose 1～3 weight portion, sodium alginate 1～4 weight portion, sodium carboxymethyl starch 1～5 weight portion, sucrose fatty ester 3～8 weight portions combine.
Above described instant low-sugar bean milk powder, described basic auxiliary material comprises evaporated milk powder, isomalto-oligosaccharide, maltodextrin, described auxiliary agent comprises Na
2CO
3And Na
2SO
3, described deodorant tune comprises fresh cream, ethyl maltol; Described solubilizer is phosphatide.
The present invention also further provides a kind of method for preparing instant low-sugar bean milk powder, comprises the steps:
With behind active bean powder and basic auxiliary material, compound stabilizer etc. (can by said ratio) and the water mixed pulp, the homogeneous sterilization adds solubilizer, carries out powder delivery after the spray-drying afterwards, obtains product;
In the said method, concrete steps are:
1) batching: active bean powder and basic auxiliary material, auxiliary agent, compound stabilizer etc. are stirred the warm water that adds 40～50 ℃ down in proportion, obtain slurry, the dry substance concentration in the slurry is 35～40%;
2) homogeneous: make the further refinement of slurry, mix more even;
3) sterilization, enzyme goes out: slurry is carried out 85 ℃～95 ℃ insulations 8～10 minutes sterilization, the enzymes that go out handle to the urease activity testing result of slurry negative;
4) cooling, perfuming: when the slurry temperature after sterilization, the enzyme that goes out are handled is reduced to 70～75 ℃, add solubilizer, stir, regulating pH value of slurry is 6.8;
5) spray-drying, fluidized bed type powder feeding, cooling: with above-mentioned steps 4) slurry that obtains carries out powder delivery after the spray-drying, the vibration powder feeding of ventilating then on fluid bed;
Described spray-drying adopts three press atomization methods, and electromagnetism concussion powder delivery device is adopted in the powder delivery of described step 5).
Among experiment and the embodiment, used primary raw material is respectively below the present invention:
Active bean powder: fresh, pure buff powder, the beans flavor is strong, moisture≤9%; Be with soybean material oven dry peeling, under dry state, grind then and make.
Evaporated milk powder: moisture≤2.5%, fat 25～30%, solubility 〉=99%; The commercial goods.
Isomalto-oligosaccharide: sweet taste gentleness, free from extraneous odour, pure white amorphous powder, DE 〉=45～55%; The commercial goods.
White granulated sugar: sucrose 〉=99%, reduced sugar≤0.15%, ash content≤0.1%, color and luster is pure white; The commercial goods.
MD200 maltodextrin: moisture≤6%, DE value≤20%, solubility 〉=98%, pH value 4.5～6.5, white or little amorphous powder of sweetless or little sweet, no stink and peculiar smell with light yellow shade; The commercial goods.
Ethyl maltol: white crystalline powder has caramel odour and gentle fruital flavor, content 〉=99%; The commercial goods.
Modification concentrating soya lecithin: moisture≤1%, color and luster (Gartner)≤10, acid value≤28, acetone insoluble matter 〉=60%, benzene insoluble≤0.3%; The commercial goods.
Na
2CO
3: no stink white powder, other indexs meet GB1887-90 requirement, commercial goods.
Na
2SO
3: no stink white is to the canescence crystalline powder, and content 〉=85% is (with SO
2Meter), other indexs are by GB1983-86 requirement, commercial goods.
Sodium carboxymethylcellulose: white or micro-yellow powder, odorless, tasteless, moisture≤10.0%, 2% solution viscosity 1.2Pas, other indexs meet the GB1975-80 requirement; The commercial goods.
Sodium alginate: white is light yellow fibrous particle or powder extremely, odorless, tasteless, and water-insoluble≤3.0%, viscosity 〉=0.15Pas, other indexs meet the GB1976-80 requirement; The commercial goods.
Sodium carboxymethyl starch: white powder, odorless, tasteless, esterification degree 〉=75%, loss on drying≤1.5%, transparency 〉=40m; The commercial goods.
Sucrose fatty ester: white is to micro-yellow powder, and the HLB value is 13, moisture≤4%, acid value≤5, dimethyl formamide≤0.0005%, free sucrose≤10%, commercial goods.
Fresh cream is the commercial goods.
For obtaining the product of the present invention's expectation, carry out following experiment:
Improve soymilk and reconstitute the Study on Stability experiment:
During general dry production soymilk powder, content of cellulose height in the raw material, the cellulose of soybean is water-insoluble, thus finished product to reconstitute the back unstable, lamination appearred very soon after promptly finished product reconstituted.The present invention adopts the method for adding stabilizing agent to solve this problem.The raw material of the preparation compound stabilizer of selecting for use in the test can be sodium carboxymethylcellulose, sodium alginate, sodium carboxymethyl starch and sucrose fatty ester, through orthogonal test, the prescription of the best complex stabilizing agent that the present invention determines is: 1～3 part of sodium carboxymethylcellulose, 1～4 part of sodium alginate, 1～5 part of sodium carboxymethyl starch, 3～8 parts of sucrose fatty esters.
Improve the research of low sugar soymilk instant capacity
(1) spraying of phosphatide, interpolation test:
The present invention mixes the water-soluble modified phosphatide of 0.1-1% and 70～80 ℃ warm water of equivalent in the direct adding in the back material-storage jar in test, after the adjusting pH value, carries out spray-drying.The soymilk powder that adopts this method to make is instant effective, reconstitutes the no insoluble suspension in back, the instant capacity that improves low sugar soymilk is had tangible effect, and this method is easy and simple to handle, and is practical, saved spraying process and the equipment in the traditional handicraft.
(2) add Na during sterilization
2SO
3Test
When protein in the soymilk greater than 7% or solid content when being higher than 15%, being heated very easily produces gel, makes the decreased solubility of the soymilk powder of making.In order to address this problem, the present invention adds 0.04% Na in sterilization, the enzyme stage of going out
2SO
3, stop the formation of soybean protein intermolecular disulfide bond, help to stop gel to generate, thereby improved the dissolubility of soymilk powder.In addition, Na
2SO
3Adding soymilk powder taken off raw meat also have certain effect.
Soymilk powder takes off the raw meat test:
In the soymilk powder production process, the removal beany flavor is the key in producing.The vacuum deodorization technology that has been employed is at present removed beany flavor, and actual effect is not good.Complete soybean particle and free from beany flavor, beany flavor is in the processing shattering process of soybean, because the polyenoic fatty acid in the soybean oil is oxidized to the hydroperoxide of aliphatic acid under the catalytic action of lipoxidase, this hydroperoxide is very unstable, generate low molecular compounds such as some aldehyde, alcohol, ketone once forming just very fast decomposition, wherein acetaldehyde is the main component that causes beany flavor, and linoleic acid plus linolenic acid also can produce tangible beany flavor in addition.Therefore, the passivation fatty acid oxidase is main means of eliminating beany flavor.The hear resistance of fatty acid oxidase is lower, just can reach the passivation purpose through the heat treatment of lower temperature.85～95 ℃ of the heat-treatment temperature range of determining, heat treatment time is 10～8 minutes, and when promptly temperature was 85 ℃, heat treatment time was 10 minutes, and when temperature was 95 ℃, heat treatment time was no more than 8 minutes.In addition, the Na of adding 0.2% in sterilising and enzyme inactivating stage slurry
2CO
3, also help the raw meat that takes off of soymilk powder.
Improve the test of soymilk local flavor:
If be that raw material is produced soymilk powder with soybean and white granulated sugar merely, the soybean flavor of finished product is heavier, taste is dull, and the fragrance of soymilk is not outstanding, and edible acceptance is not fine.In order to improve the local flavor of soymilk, in the production of low-sugar bean milk powder, carried out the interpolation test of following composition:
(1) interpolation of milk powder:
Suitably add milk powder and can make the beany flavour of soymilk powder stronger, give prominence in the production of soymilk powder, the soymilk mouthfeel after reconstituting is lubricious.But excessively add milk powder, beany flavour can be covered, and makes soymilk powder lose due characteristic, but also can cause the increase of cost.Milk powder is determined in the test back, and suitable addition is 8～10% (in butts).
(2) interpolation of fragrance matter:
In producing, adds soymilk powder ethyl maltol fumet and fresh cream, its addition establishing criteria regulation requires to carry out, the addition of fresh cream is 1 ‰, and the addition of ethyl maltol is 0.1 ‰, and the result shows that the soymilk powder fragrance of producing after the interpolation is denseer.
(3) interpolation of isomalto-oligosaccharide:
In the development and production of low-sugar bean milk powder, added 4% isomalto-oligosaccharide, this not only makes, and the sugariness of soymilk powder reduces, sweet taste is softer, and the profitable strains such as Bifidobacterium that isomalto-oligosaccharide can be in the human body intestinal canal optionally utilize, and can not be utilized by the enteron aisle spoilage organisms, thereby play the purification enteron aisle, prevent constipation, improve the effect of body immunity.Therefore, in soymilk powder, add mouthfeel and the nutrition that isomalto-oligosaccharide can improve soymilk.
The low-sugar bean milk powder product quality requires: 1, sense organ requires: color and luster: faint yellow or milky.Outward appearance: powdery or microgranular, do not have caking, no solids, no coke powder.Smell and flavour: have distinctive fragrance of soybean and the due local flavor of this kind.Pure taste, free from extraneous odour, free from beany flavor and bitter taste.Brew: wetting sinking is fast, reconstitutes easily dissolving of back, allows to have slightly agglomerate.Impurity: the visible impurity of no naked eyes.2, net content tolerance:
The net content tolerance should meet the following table regulation.
3, physical and chemical index:
| Net content (g/ bag) | Allowable tolerance (%) |
| ＞100 | ± 8 (every batch of average net content must not be lower than declarable content) |
| <100 | ± 5 (every batch of average net content must not be lower than declarable content) |
Physical and chemical index should meet the following table regulation.
4, bacterium index:
| Project | Index |
| Total number of bacteria/g | ≤30000 |
| Coliform (approximate number), individual/100g | ≤90 |
| Pathogenic bacteria (meaning pathogenic entero becteria and pathogenic coccus) | Must not detect |
Various packaging material should meet food hygienic standard.The packaging bag edge sealing is smooth air tight, and packed in cases is firm.
The present invention prepares the method for low-sugar bean milk powder, and the technological process of employing is as follows:
Concrete steps are: (1) batching: add 40～50 ℃ warm water in material-compound tank, start and stir, order is with active bean powder, evaporated milk powder, maltodextrin, isomalto-oligosaccharide, compound stabilizer input material cylinder in proportion.Treat in the cylinder material all after the dissolving, will pump into pill tank in proportion with 50～60 ℃ warm water dissolving and the granulated sugar of filtration and the liquid syrup of isomalto-oligosaccharide in advance in the sugar dissolving kettle.The dry substance concentration of slurry is controlled at 35～40% during batching.(2) homogeneous: homogeneous can make the further refinement of slurry, mix more even, thereby improve the stability of soymilk, improve the mouthfeel of soymilk.In addition, the slurry refinement helps digesting and assimilating of soymilk.The present invention can adopt the double-stage homogenization method, and homogenizing effect is more remarkable, and wherein the pressure of one-level homogeneous is 20Mpa, and the pressure of double-stage homogenization is 30Mpa.(3) sterilization, enzyme goes out: owing to be rich in multiple enzyme in the soybean, the most representative have urease and an amylase etc., also contain the ANFs to heat-treating unstable such as trypsin inhibitor and clotting factor in addition in the soybean, if these enzymes and ANFs are not handled the quality and the trophism that will influence soymilk powder.Therefore, adopt heat treatment method to handle giving birth to slurry in the production of soymilk powder, this not only can kill the harmful microorganism in the slurry, and can make enzyme passivation, inactivation in the slurry, destroys the ANFs in the slurry.After in the sterilization cylinder slurry being carried out 85 ℃ of insulations 10 minutes sterilizations, the enzyme that goes out and handle, the urease activity of sampling test slurry if testing result is positive, continues to prolong heat treatment time, and is negative until testing result.(4) cooling, perfuming: when the slurry temperature after sterilization, the enzyme that goes out are handled is reduced to 70～75 ℃, add ethyl maltol, fresh cream and phosphatide, stir, after the adjusting pH value of slurry is 6.8, slurries are pumped into storage tank, the dry use of waiting to spray.(5) spray-drying: spray-drying is the important step in the soymilk processing, and it directly has influence on the quality of product, so its technological parameter must strict control.Adopt three press atomization methods, promptly adopt high-pressure pump mashing pump to atomizer, make it to overcome surface tension and be atomized into the drop particulate, drop obtains dry in spray-drying indoor moment that contacts with hot-air.The EAT of spray drying chamber is 130～145 ℃ in this operation, and temperature of outgoing air is 70～90 ℃.Nozzle bore is 1.2mm, and spray drying chamber's water evaporation quantity is 700Kg/h.(6) powder delivery: the indoor temperature of spray-drying is higher, and 60 ℃ of powder Wen Keda lodge in hothouse for a long time, and soymilk powder can make that free fatty increases because of being heated for a long time, causes soymilk powder to accelerate at the duration of storage fat oxidation, and storage period shortens; In addition, soymilk powder also can be affected aspect color and luster, taste smell and the solubility.So dry good soymilk powder should be sent hothouse as early as possible and cool off cooling outward.Adopt electromagnetic viscosimeter powder delivery device, this device both can keep the continuous duty of spray drying chamber, and soymilk powder is in time sent outside the hothouse, had overcome many disadvantages of disposable artificial powder delivery mode.(7) fluidized bed type powder feeding, cooling: the soymilk powder that comes out from the spray drying chamber ventilates at fluid bed and vibrates the process of powder feeding, not only the powder temperature of soymilk powder can be reduced to rapidly below 20 ℃, and the reciprocating sieve web plate of fluid bed can separate tiny powder, makes the big and homogeneous of soymilk powder granularity.(7) sieve powder: the sieve powder can mix the meal of hothouse and the fine powder of cyclone separator, and removes soymilk powder agglomerate, granulated slag or other foreign matters, makes soymilk powder be the homogeneous powder powder.(8) packing: the small package bag material is a polyethylene, and specification is 8.5 * 11cm
2Middle packaging material are PET/AL/PE (polyester/aluminum foil/polyethylene), and specification is 9 * 26cm
2Extranal packing box is a paper wood, and the packing case specification is 50 * 19.5 * 31cm
3
According to top experimental result and method, specific embodiments of the invention:
Embodiment one:
Soymilk powder prescription (kilogram):
Active bean powder 450 evaporated milk powder 70
White granulated sugar 100 isomalto-oligosaccharides 30
Maltodextrin 100 fresh creams 0.75
Ethyl maltol 0.08 phosphatidase 12 .4
Na
2CO
3?????????1.0????????????Na
2SO
3??????????????0.4
Compound stabilizer 1.5
Wherein, compound stabilizer is formed by sodium carboxymethylcellulose, sodium alginate, sodium carboxymethyl starch and sucrose fatty ester configuration, and its proportioning is 1: 1: 1.5: 4.
Preparation process: (1) batching: in pill tank, add 40～50 ℃ 1000 liters in warm water, start and stir, by above-mentioned consumption with active bean powder, evaporated milk powder, maltodextrin, isomalto-oligosaccharide, compound stabilizer input material cylinder.Treat in the cylinder material all after the dissolving, obtain slurry pumping into pill tank in proportion with the liquid syrup of the white granulated sugar of 50～60 ℃ warm water dissolving and filtration and isomalto-oligosaccharide in advance in the sugar dissolving kettle.(2) homogeneous: this example adopts the double-stage homogenization method, and wherein the pressure of one-level homogeneous is 20Mpa, and the pressure of double-stage homogenization is 30Mpa.(3) sterilization, enzyme goes out: after in the sterilization cylinder slurry being carried out 10 minutes sterilizations of 85 ℃ of insulations, the enzyme that goes out and handle, the urease activity of sampling test slurry is negative.(4) cooling, perfuming: when the slurry temperature after sterilization, the enzyme that goes out are handled is reduced to 70～75 ℃, add ethyl maltol, fresh cream and the phosphatide of above-mentioned consumption, stir, use Na
2CO
3After the adjusting pH value of slurry is 6.8, slurries are pumped into storage tank.(5) spray-drying: slurries input spray drying device, the EAT of spray drying chamber is 130 in this example, temperature of outgoing air is 70 ℃.Nozzle bore is 1.2mm, and spray drying chamber's water evaporation quantity is 700Kg/h.(6) powder delivery: the present invention adopts electromagnetic viscosimeter powder delivery device.(7) fluidized bed type powder feeding, cooling: the soymilk powder that will come out from the spray drying chamber ventilates at fluid bed and vibrates powder feeding, the powder temperature of soymilk powder is reduced to rapidly below 20 ℃, and tiny powder is separated.(7) sieve powder: the meal of hothouse and the fine powder of cyclone separator are mixed by electronic flour dresser.(8) packing: every pouch dress soymilk 25 grams; Per 16 pouches are packing in; Be packaged as a big packing in per 20.
Embodiment two:
Soymilk powder prescription (kilogram):
Active bean powder 470 evaporated milk powder 70
White granulated sugar 80 isomalto-oligosaccharides 30
Maltodextrin 100 fresh creams 0.75
Ethyl maltol 0.08 phosphatidase 12 .4
Na
2CO
3???????1.0???????????Na
2SO
3?????????????0.4
Compound stabilizer 3.0
Wherein, compound stabilizer is formed by sodium alginate, Sodium Hydroxymethyl Stalcs and sucrose fatty ester configuration, and its proportioning is 1: 1: 3.
Preparation process wherein, in the step (3), is incubated 8 minutes down at 95 ℃ with embodiment one.
Embodiment three:
Soymilk powder prescription (kilogram):
Active bean powder 435 evaporated milk powder 70
White granulated sugar 113 isomalto-oligosaccharides 30
Maltodextrin 100 fresh creams 0.75
Ethyl maltol 0.08 phosphatidase 12 .4
Na
2CO
3??????1.0???????????Na
2SO
3?????????????0.4
Compound stabilizer 0.8 wherein, compound stabilizer is formed by the configuration of sodium alginate and sucrose fatty ester, its proportioning is 1: 3.Preparation process wherein, in the step (3), is incubated 9 minutes down at 90 ℃ with embodiment one.Reference examples one: prescription is with embodiment three, and producing and adopting traditional handicraft is oil-soluble lecithin spraying coating process.Reference examples two: be commercially available common soymilk powder.The foregoing description product and reference examples product are tested, and main performance index is listed in the table below.
The product main performance index is analyzed comparing data
As can be seen from the above table, adopt the product of prescription of the present invention and method preparation, more similar commercially available prod (reference examples two), cane sugar content is low more than 25% than the commercially available prod, and protein content nearly then increases 10%; Simultaneously, the product of the identical employing explained hereafter of the present invention of filling a prescription, than the product of traditional handicraft, solubility property obviously strengthens, and brings up to from 82% to surpass 90%.
Product of the present invention is carried out the taste evaluation test, and the result is as follows:
Troop test in September, 2000 result (144 people are tried)
| The name of an article | The taste acceptance | Ease of use | |||||
| Soymilk | Good | Better | Generally | Difference | Convenient | Generally | Inconvenience |
| 101 | 39 | 4 | 0 | 144 | 0 | 0 | |
| Praise rate: 97.2% | Praise rate: 100% | ||||||
As can be seen from the table, the evaluation of this product soymilk powder taste is good, and ease of use thinks very highly.
Claims (10)
1, a kind of instant low-sugar bean milk powder is characterized in that, comprises that following various component is by a certain amount of formulated:
Active bean powder 400～470 weight portions
White granulated sugar 80～130 weight portions
Basic auxiliary material 180～220 weight portions
Auxiliary agent and deodorant tune 0.48～2.25 weight portion
Compound stabilizer 0.8～3 weight portion
Solubilizer 2～3 weight portions.
2, according to the instant low-sugar bean milk powder of claim 1, it is characterized in that: described compound stabilizer is served as reasons, and two or more is selected from the combination of the material of sodium carboxymethylcellulose, sodium alginate, sodium carboxymethyl starch and sucrose fatty ester.
3, according to claim 2 instant low-sugar bean milk powder, it is characterized in that: described compound stabilizer is by sodium carboxymethylcellulose 1～3 weight portion, sodium alginate 1～4 weight portion, sodium carboxymethyl starch 1～5 weight portion, sucrose fatty ester 3～8 weight portions combine.
4, according to the instant low-sugar bean milk powder of claim 1, it is characterized in that: described basic auxiliary material comprises evaporated milk powder, isomalto-oligosaccharide, maltodextrin, and described auxiliary agent comprises Na
2CO
3And Na
2SO
3, described deodorant tune comprises fresh cream, ethyl maltol.
5, according to the instant low-sugar bean milk powder of claim 1, it is characterized in that: described solubilizer is phosphatide.
6, according to the arbitrary described instant low-sugar bean milk powder of claim 1 to 5, it is characterized in that: comprise that following various component is formulated by weight:
Active bean powder 435 evaporated milk powder 70
White granulated sugar 110 isomalto-oligosaccharides 30
Maltodextrin 100 fresh creams 0.75
Ethyl maltol 0.08 phosphatidase 12 .4
Na
2CO
3?????????1.0???????????Na
2SO
3??????????0.4
Compound stabilizer 1.5
Wherein, compound stabilizer is sodium carboxymethylcellulose 1 weight portion, sodium alginate 1 weight portion, and sodium carboxymethyl starch 1.5 weight portions, sucrose fatty ester 4 parts by weight form.
7, a kind of method for preparing instant low-sugar bean milk powder comprises the steps:
With active bean powder, white granulated sugar and basic auxiliary material, compound stabilizer etc. by behind proportioning and the water mixed pulp, the homogeneous sterilization, adding solubilizer carries out powder delivery after the spray-drying afterwards, obtains product.
8, the method for preparing instant low-sugar bean milk powder according to claim 7 is characterized in that, described various component proportionings are:
Active bean powder 400～470 weight portions
White granulated sugar 80～130 weight portions
Basic auxiliary material 180～220 weight portions
Auxiliary agent and deodorant tune 0.48～2.25 weight portion
Compound stabilizer 0.8～3 weight portion
Solubilizer 2～3 weight portions
9, the method for preparing instant low-sugar bean milk powder according to claim 8 is characterized in that, concrete steps are:
1) batching: active bean powder and basic dressing, auxiliary agent, compound stabilizer etc. are stirred the warm water that adds 40～50 ℃ down in proportion, obtain slurry, the dry substance concentration in the slurry is 35～40%;
2) homogeneous: make the further refinement of slurry, mix more even;
3) sterilization, enzyme goes out: slurry is carried out 85 ℃～95 ℃ insulations 8～10 minutes sterilization, the enzymes that go out handle to the urease activity testing result of slurry negative;
4) cooling, perfuming: when the slurry temperature after sterilization, the enzyme that goes out are handled is reduced to 70～75 ℃, add solubilizer, stir, regulating pH value of slurry is 6.8;
5) spray-drying, fluidized bed type powder feeding, cooling: with above-mentioned steps 4) slurry that obtains carries out powder delivery after the spray-drying, the vibration powder feeding of ventilating then on fluid bed;
6), sieve powder, packing, obtain the finished product instant low-sugar bean milk powder afterwards.
10, the method for preparing instant low-sugar bean milk powder according to claim 9 is characterized in that, described step 5) spray-drying adopts three press atomization methods, and electromagnetism concussion powder delivery device is adopted in described powder delivery.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100477923C (en) * | 2005-09-27 | 2009-04-15 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| CN100998368B (en) * | 2006-01-12 | 2010-09-22 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| CN102626145A (en) * | 2012-03-28 | 2012-08-08 | 广东雅士利集团有限公司 | Preparation method of instant soybean milk powder |
| CN103461510A (en) * | 2013-09-26 | 2013-12-25 | 南京年吉冷冻食品有限公司 | Soymilk beverage |
| CN105123961A (en) * | 2015-09-30 | 2015-12-09 | 陈尚龙 | Soybean milk powder and making method thereof |
| CN111802468A (en) * | 2020-07-20 | 2020-10-23 | 黑龙江省完达山乳业股份有限公司 | High-fiber low-sugar instant soybean powder and preparation method thereof |
| CN115462506A (en) * | 2022-09-16 | 2022-12-13 | 郑州瑞普生物工程有限公司 | Soybean milk powder, preparation method thereof and application thereof in foods suitable for people with high blood pressure, high blood sugar and high blood sugar |
-
2000
- 2000-10-09 CN CN 00129720 patent/CN1112108C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100477923C (en) * | 2005-09-27 | 2009-04-15 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| CN100998368B (en) * | 2006-01-12 | 2010-09-22 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| CN102626145A (en) * | 2012-03-28 | 2012-08-08 | 广东雅士利集团有限公司 | Preparation method of instant soybean milk powder |
| CN103461510A (en) * | 2013-09-26 | 2013-12-25 | 南京年吉冷冻食品有限公司 | Soymilk beverage |
| CN105123961A (en) * | 2015-09-30 | 2015-12-09 | 陈尚龙 | Soybean milk powder and making method thereof |
| CN111802468A (en) * | 2020-07-20 | 2020-10-23 | 黑龙江省完达山乳业股份有限公司 | High-fiber low-sugar instant soybean powder and preparation method thereof |
| CN115462506A (en) * | 2022-09-16 | 2022-12-13 | 郑州瑞普生物工程有限公司 | Soybean milk powder, preparation method thereof and application thereof in foods suitable for people with high blood pressure, high blood sugar and high blood sugar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1112108C (en) | 2003-06-25 |
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