CN1439310A

CN1439310A - Process for soybean isoflavone beverage

Info

Publication number: CN1439310A
Application number: CN 03111140
Authority: CN
Inventors: 孙庆琨; 韩俊
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-03-07
Filing date: 2003-03-07
Publication date: 2003-09-03
Anticipated expiration: 2023-03-07
Also published as: CN1209047C

Abstract

A soybean isoflavone beverage for invigorating the functional of brain, preventing and treating the diseases relative to estrin, releasing fatigue and improving immunity is prepared from soybean isoflavone and soybean protein through proportional mixing, adding aseptic water, depositing, filtering, adding calcium lactate, colloid grinding, homogenizing, vacuum deaerating, pouring in container, and sterilizing.

Description

The processing method of isoflavones beverage

Technical field: the present invention relates to a kind of processing method of isoflavones beverage, belong to the production and processing method technical field of protein beverage.

Background technology: the beverage types of Xiao Shouing is a lot of in the market, production method, technological process are basic identical, method is too simple, the purpose that the product nutrition of producing is abundant inadequately, the shelf-life is short, do not reach food nutrient fortifying, also there are five big shortcomings in the bean milk beverage of traditional mode of production: (1) has unhappy beany flavor; (2) stronger bitter taste is arranged; (3) can be in intestines after drinking aerogenesis; (4) the nutrition obstruction factor in the soybean influences the absorption of various nutritional labelings; (5) content of calcium is low.

Summary of the invention: the beverage products nutrition of producing for solution is abundant inadequately, shelf-life is short, do not reach the problem of food nutrient fortifying purpose and overcome the five big shortcomings that the bean milk beverage of traditional mode of production exists and design, a kind of processing method of producing the isoflavones beverage is proposed, the processing method of isoflavones beverage: produce one ton of isoflavones beverage and adopt isoflavones (the soybean nutritional product of powdery) 0.5Kg～2Kg and soybean protein isolate 0.5Kg～150Kg through mixing, adding aseptic filtration water allocates, again through sedimentation, after the filtration, add fortification material calcium lactate 0.2Kg～0.5Kg, by the fine grinding of colloid mill corase grind, centrifugal separator separates, the homogenizer homogeneous, the allotment neutralization, ultra high temperature short time sterilization, after the vacuum outgas, pour in the container, make the isoflavones beverage through horizontal sterilization processing again; Make one ton of required base-material manufacture craft process of isoflavones beverage and be soybean protein isolate 0.5Kg～150Kg, isoflavones 0.5Kg～2Kg rev/min were mixed 3～5 minutes down in the slow-speed of revolution (35～60) with medical blender, taking-up is sent in the material-compound tank, add aseptic filtration water 1000Kg again and make the aqueous solution, mix with homogenizer, transferring pH value is 6～7, filter through sedimentation in 40 minutes, 100～200 mesh sieves, make the isoflavones clarified solution; The isoflavones clarified solution is added fortification material calcium lactate 0.2Kg～0.5Kg, after the fine grinding of colloid mill corase grind, adopt centrifugal separation technology that impurity is separated under the condition that the parting liquid that obtains is 0～56Mpa at the continuous operation homogenization pressure with homogenizer homogeneous after 2 minutes to 30 minutes, with thickener sodium carboxymethylcellulose (CMC-Na) 0.5Kg～3Kg or yellow first glue 0.5Kg～3Kg or gelatin 0.5Kg～3Kg, pH value is that 7 protecting colloids are best, 1% aqueous suspension PH 6.5～8.5 makes its suspension, in order to can; The material of producing is neutralized through allotment again, can add Aspartame 5g～100g or albumen sugar 5g～100g when producing sugar-free beverage, common drink can add granulated sugar 0～90Kg, after the sterilization through 1～5 second, 110 ℃～150 ℃ of ultra high temperature short time sterilization devices, after being cooled to 70 ℃～80 ℃, outgas by vacuum degassing machine again, degasser vacuum is 64～86.66Kpa, pour in seamless tin or the built-up tin, through 121 ℃ constant temperature, horizontal sterilization in 10～50 minutes, be cooled to room temperature and produce the isoflavones beverage; For preventing solidifying, precipitating of beverage protein fat, in process, add emulsifying agent and stabilizing agent, in the 1000Kg material, add casein-sodium 0.1Kg～6Kg, sorbitol anhydride monoester stearate 0.1Kg～6Kg, sucrose fat 0.1Kg～6Kg, for preventing its brown stain, except that above-mentioned substance had antioxidant properties, the sodium hydrogensulfite that also adds 10g～300g was to brighten material; Advantage of the present invention, characteristics and good effect: 1, in the isoflavones beverage, contain 5/1000ths isoflavones, has physiologically active, external report: isoflavones has the effect of the multiple disease of treatment, as antitumor action, the effect of treatment angiocardiopathy, the effect of treatment osteoproliferation, the effect of treatment human body climacteric metancholia; 2, the isoflavones beverage contains the soybean isolate protein powder below 2 percent, and this albumen takes off raw meat, deodorization through 120 ℃～121 ℃ high temperature, has overcome general offending beany flavor and bitter taste with the generation of soybean production soya-bean milk; 3, in production technology, adopt medical blender to mix, the fine grinding of colloid mill corase grind, ultra high temperature short time sterilization, the homogenizer homogeneous makes its good dispersion, has overcome unbalanced, the precipitation significant drawback how of common bean milk beverage; 4, the general bean milk beverage shelf-life is short, chance oxygen is rotten, run into the light brown stain, influence sense organ, the present invention has adopted the vacuum degassing machine degassing before beverage filling, just production process is stirred the air that joins in the material and remove before the material can, has reduced the rotten possibility of product can rear oxidation, make the shelf-life lengthening of product, product does not produce spoiled and account gas; 5, added calcium lactate in the product, because of calcium content in the isoflavones is less than milk, calcic is about 100 milligrams in the every hectogram of milk, and only contain about 20 milligrams in the soya-bean milk, the adding calcium lactate has solved the property balanced in nutrition of bean product, be unlikely to again to add calcium product is solidified and quicken the precipitation, and the calcium lactate that adds is white crystals powder or granular substance, odorless and water-soluble almost, the pH value of the aqueous solution is 6.0～7.0, just with the color of isoflavones beverage, pH value matches, can be changed into anhydride in 120 ℃, the addition of calcium lactate is 0.2～0.5Kg, and the absorptivity of this product is very high, this product absorptivity is a best kind in the calcium agent in the practicality, its in theory calcium content be 13.0%; 6, solved (1) that the traditional mode of production bean milk beverage exists unhappy beany flavor arranged; (2) stronger bitter taste is arranged; (3) can be in intestines after drinking aerogenesis; (4) the nutrition obstruction factor in the soybean influences the absorption of various nutritional labelings; (5) five low big shortcomings of the content of calcium.

The specific embodiment:

The processing method of isoflavones beverage: produce one ton of isoflavones beverage and adopt isoflavones (the soybean nutritional product of powdery) 2Kg to allocate through mixing, add aseptic filtration water with soybean protein isolate 4Kg, again after sedimentation, filtering, add fortification material calcium lactate 0.4Kg, after the fine grinding of colloid mill corase grind, centrifugal separator separation, homogenizer homogeneous, allotment neutralization, ultra high temperature short time sterilization, vacuum outgas, pour in the container, make the isoflavones beverage through horizontal sterilization processing again; Making one ton of required base-material manufacture craft process of isoflavones beverage is that soybean protein isolate 4Kg, isoflavones 2Kg were mixed 4 minutes down for 50 rev/mins in the slow-speed of revolution with medical blender, taking-up is sent in the material-compound tank, add aseptic filtration water 1000Kg again and make the aqueous solution, mix with homogenizer, transferring pH value is 6, filter through sedimentation in 40 minutes, 200 mesh sieves, make the isoflavones clarified solution; The isoflavones clarified solution is added fortification material calcium lactate 0.4Kg, after the fine grinding of colloid mill corase grind, adopt centrifugal separation technology that impurity was separated under the condition that the parting liquid that obtains is 40Mpa at the continuous operation homogenization pressure with homogenizer homogeneous after 20 minutes, with thickener sodium carboxymethylcellulose (CMC-Na) 0.5Kg～3Kg, pH value is that 7 protecting colloids are best, 1% aqueous suspension PH 7.5 makes its suspension, in order to can; The material of producing is neutralized through allotment again, can add Aspartame 20g when producing sugar-free beverage, common drink can add granulated sugar 30Kg, after the sterilization through 1～5 second, 135 ℃ of ultra high temperature short time sterilization devices, be cooled to 70 ℃ after, outgas by vacuum degassing machine again, degasser vacuum is 65Kpa, pour in the built-up tin,, be cooled to room temperature and produce the isoflavones beverage through 121 ℃ constant temperature, horizontal sterilization in 22 minutes; For preventing solidifying, precipitating of beverage protein fat, in process, add emulsifying agent and stabilizing agent, in the 1000Kg material, add casein-sodium 2.4Kg, sorbitol anhydride monoester stearate 2.4Kg, sucrose fat 1.6Kg, for preventing its brown stain, except that above-mentioned substance had antioxidant properties, the sodium hydrogensulfite that also adds 50g was to brighten material.

Claims

1, a kind of processing method of isoflavones beverage, it is characterized in that: produce one ton of isoflavones beverage and adopt isoflavones (the soybean nutritional product of powdery) 0.5Kg～2Kg and soybean protein isolate 0.5Kg～150Kg through mixing, adding aseptic filtration water allocates, again through sedimentation, after the filtration, add fortification material calcium lactate 0.2Kg～0.5Kg, by the fine grinding of colloid mill corase grind, centrifugal separator separates, the homogenizer homogeneous, the allotment neutralization, ultra high temperature short time sterilization, after the vacuum outgas, pour in the container, make the isoflavones beverage through horizontal sterilization processing again.

2, the processing method of isoflavones beverage as claimed in claim 1, it is characterized in that: make one ton of required base-material manufacture craft process of isoflavones beverage and be soybean protein isolate 0.5Kg～150Kg, isoflavones 0.5Kg～2Kg rev/min were mixed 3～5 minutes down in the slow-speed of revolution (35～60) with medical blender, taking-up is sent in the material-compound tank, add aseptic filtration water 1000Kg again and make the aqueous solution, mix with homogenizer, transferring pH value is 6～7, filter through sedimentation in 40 minutes, 100～200 mesh sieves, make the isoflavones clarified solution.

3; the processing method of isoflavones beverage as claimed in claim 1; it is characterized in that: the isoflavones clarified solution is added fortification material calcium lactate 0.2Kg～0.5Kg; after the fine grinding of colloid mill corase grind; adopt centrifugal separation technology that impurity is separated under the condition that the parting liquid that obtains is 0～56Mpa at the continuous operation homogenization pressure with homogenizer homogeneous after 2 minutes to 30 minutes; be 0.5Kg～3Kg with thickener sodium carboxymethylcellulose (CMC-Na) or yellow first glue or gelatin; pH value is that 7 protecting colloids are best; 1% aqueous suspension PH 6.5～8.5 makes its suspension, in order to can.

4, as claim 1, the processing method of 3 described isoflavones beverages, it is characterized in that: the material of producing is neutralized through allotment again, can add Aspartame or albumen sugar 5g～100g when producing sugar-free beverage, common drink can add granulated sugar 0～90Kg, process ultra high temperature short time sterilization device 1～5 second, after 110 ℃～150 ℃ the sterilization, after being cooled to 70 ℃～80 ℃, outgas by vacuum degassing machine again, degasser vacuum is 64～8 6.66Kpa, pour into seamless tin, in the built-up tin, constant temperature through 121 ℃, horizontal sterilization in 10～50 minutes is cooled to room temperature and produces the isoflavones beverage.

5, the processing method of isoflavones beverage as claimed in claim 1, it is characterized in that: for preventing solidifying, precipitating of beverage protein fat, in process, add emulsifying agent and stabilizing agent, in the 1000Kg material, add casein-sodium 0.1Kg～6Kg, sorbitol anhydride monoester stearate 0.1Kg～6Kg, sucrose fat 0.1Kg～6Kg, for preventing its brown stain, except that above-mentioned substance had antioxidant properties, the sodium hydrogensulfite that also adds 10g～300g was to brighten material.