CN1640289A - Protein milk jelly - Google Patents
Protein milk jelly Download PDFInfo
- Publication number
- CN1640289A CN1640289A CNA2004100654609A CN200410065460A CN1640289A CN 1640289 A CN1640289 A CN 1640289A CN A2004100654609 A CNA2004100654609 A CN A2004100654609A CN 200410065460 A CN200410065460 A CN 200410065460A CN 1640289 A CN1640289 A CN 1640289A
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- China
- Prior art keywords
- protein
- milk jelly
- protein milk
- albumen powder
- drying
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Abstract
The present invention discloses a protein milk jelly. It is made up by using soybean cake as raw material, extracting high-quality protein, drying to obtain protein powder, mixing said protein powder with natural soybean curd coagulating agent and flavour essence and packaging so as to obtain invented product as fruit jelly. The described protein powder is made up by using soybean cake as raw material and adopting the processes of pulverizing, extracting, separation, concentration and drying. Said protein milk jelly can have various tastes, and its nutrients are rich.
Description
Technical field
The present invention relates to a kind of protein milk jelly.
Background technology
At present, the people who goes on business or travel is more and more, can be few for the viaticum that convenience, economy, nutrition, health care that people select are lain fallow.
Summary of the invention
The objective of the invention is to: a kind of protein milk jelly is provided, and it is the same with jelly on the market, want at any time just to eat to eat, and low price, nutritious.
Technical solution of the present invention is: this protein milk jelly is that to have extracted the residue after the edible oil and fat with soybean by milling process be that dregs of beans or soya-bean cake are made raw material, extract high-quality protein and be dried to albumen powder, in albumen powder, add natural bean curd coagulating agent in proportion and be deployed into the protein milk agar.
When needs are edible, get protein milk agar adding boiling water and just be frozen into protein milk jelly in 3-5 minute immediately.
Can add fruit essence in this protein milk jelly and make various tastes, as fruity, caf, milk flavor, tart flavour, sweet taste or the like, it is quite convenient to carry, more than half a year shelf-life.
Wherein, described albumen powder is a raw material with dregs of beans or soya-bean cake, through pulverizing lixiviate, separation, concentrate, drying processes:
1, soak: water fully soaks after selecting for use high low sex change dregs of beans of nitrogen solubility index or soya-bean cake to be ground into 100 orders, leaches wherein contained soluble component.Should note the temperature of water consumption and water during immersion, water consumption is excessive, can cause the time lengthening of follow-up enrichment process, the increase expense, comply with and add water at 1: 8, with the pH value to 4.5 of the hydrochloric acid regulating solution of 25% concentration, reach the isoelectric point of protein, under the speed conditions that 40-50 ℃ temperature, 30-40 change part, stirred 30-40 minute.
2, separate: with centrifuge insoluble matter is separated with solution, add appropriate bases and be neutralized to PH6-7.
3, concentrate: isolated solution is driven in the vacuum concentration pot concentrates.In order to prevent protein collophore wall and to prevent protein denaturation, should in the heating tube that concentrates, feed 70 ℃ hot water circuit heating, be concentrated into solid content at last and reach 15% and get final product.Unsuitable excessively otherwise concentrate viscosity is excessive, even solidifies and make spray-drying be difficult to carry out.
4, drying: concentrate is carried out drying in Pressuresprayingdrier, make it become the protein powder that water content is 2%-3%.Should select the aperture for use when adopting press atomization is the nozzle of 1.1mm, requiring atomisation pressure is 9.8 MPas, spreading of spray is 60 ℃-70 ℃, the EAT of drying machine is controlled at 180 ℃, leaving air temp is controlled at 90 ℃, improper as baking temperature control, can cause protein because of the sex change of excessively being heated, cause the solubility of finished product to reduce.In order to prevent the product oxidation deterioration, the albumen powder cooling of will in time sieving, temperature should be lower than below 40 ℃.
In albumen powder, add 0.25-0.30% natural bean curd coagulating agent, 10% powdery maltose, 10% skimmed milk power, 10% mung bean protein and an amount of fruit essence, promptly get protein milk agar bag by the packing instructions packing.
When edible, the protein milk agar poured into an amount of boiling water of adding stirs evenly in the bowl, became protein milk jelly with regard to natural coagulation in static 3-5 minute.
Quality index: color and luster is yellow-white, and is glossy, free from beany flavor, and no bitter taste promptly is even milky towards instant with hot boiling water, more than half a year shelf-life; Physical and chemical index: solubility 〉=98%, protein 〉=70%, ash content≤2%, moisture≤3%, fat≤1%, arsenic≤0.5 mg/kg, lead≤1 mg/kg, copper≤10 mg/kg; Microbiological indicator: total number of bacteria≤3.0 * 10
4Individual/gram, coliform≤30/100 grams.
The specific embodiment
This protein milk jelly utilizes the residue dregs of beans or the soya-bean cake of soybean oil processing factory to make raw material, through pulverizing lixiviate, separation, concentrate, drying process process albumen powder, in albumen powder, add natural bean curd coagulating agent and fruit essence is deployed into protein milk jelly.
1, soak: water fully soaks after selecting for use high low sex change beans of nitrogen solubility index or soya-bean cake to be ground into 100 orders, leaches wherein contained soluble component.According to adding water at 1: 8, with the pH value to 4.5 of the hydrochloric acid regulating solution of 25% concentration, to reach the isoelectric point of protein, 40-50 ℃ temperature, stirring is 30-40 minute under the speed conditions that 30-40 changes part.
2, separate: with centrifuge insoluble matter is separated with solution, add appropriate bases and be neutralized to PH6-7.
3, concentrate: isolated solution is driven in the vacuum concentration pot concentrates.In order to prevent protein collophore wall and to prevent protein denaturation, should in the heating tube that concentrates, feed 70 ℃ hot water circuit heating, be concentrated into solid content at last and reach 15% and get final product.
4, drying: concentrate is carried out drying in Pressuresprayingdrier, make it become the albumen powder that content is 2%-3%.Should select the aperture for use when adopting press atomization is the nozzle of 1.1mm, and requiring atomisation pressure is 9.8 MPas, and spreading of spray is 60 ℃-70 ℃, also the EAT of drying machine should be controlled at 180 ℃, leaving air temp is controlled at 90 ℃, the albumen powder cooling of will in time sieving, and temperature is lower than below 40 ℃.
5, packing: in albumen powder, add the 0.25-0.30% natural bean curd coagulating agent, 10% powdery maltose, 10% skimmed milk power, 10% green legumin and an amount of fruit essence promptly get the protein milk agar.
Claims (8)
1. protein milk jelly, it is characterized in that: this protein milk jelly is that to have extracted the residue after the edible oil and fat with soybean by milling process be that dregs of beans or soya-bean cake are made raw material, extract high-quality protein and be dried to albumen powder, add natural bean curd coagulating agent in the albumen powder in proportion and form.
2. protein milk jelly according to claim 1 is characterized in that: the natural bean curd coagulating agent that adds 0.25-0.30% in albumen powder.
3. protein milk jelly according to claim 2 is characterized in that: add natural bean curd coagulating agent and 10% the powdery maltose of 0.25-0.30% and add fruit essence to taste in albumen powder and be deployed into protein milk jelly.
4. protein milk jelly according to claim 3 is characterized in that: in albumen powder, add the natural bean curd coagulating agent of 0.25-0.30%, and mung bean protein 10%, skimmed milk power 10%, the 10% suitable quantity of water fruital accurate adjustment of powdery maltose is made into protein milk jelly.
5. the preparation method of protein milk jelly according to claim 1, it is characterized in that: described albumen powder is a raw material with dregs of beans or soya-bean cake, through pulverizing lixiviate, separation, concentrate, drying makes:
(1) soak: water fully soaks after selecting for use high low sex change dregs of beans of nitrogen solubility index or soya-bean cake to be ground into 100 orders, leaches wherein contained soluble component.
(2) separate: with centrifuge insoluble matter is separated with solution, add appropriate bases and be neutralized to PH6-7.
(3) concentrate: isolated solution is driven in the vacuum concentration pot concentrates.
(4) drying: concentrate is carried out drying in Pressuresprayingdrier, make it become the albumen powder that water content is 2%-3%.
6. the preparation method of protein milk jelly according to claim 5, it is characterized in that: during immersion according to adding water at 1: 8, pH value to 4.5 with the hydrochloric acid regulating solution of 25% concentration, reach the isoelectric point of protein, under the speed conditions of 40-50 ℃ temperature, 30-40 rev/min, stirred 30-40 minute.
7. the preparation method of protein milk jelly according to claim 5 is characterized in that: feed 70 ℃ hot water circuit heating in the heating tube that concentrates, be concentrated into solid content at last and reach 15%.
8. the preparation method of protein milk jelly according to claim 5, it is characterized in that: the EAT of drying machine is 180 ℃, leaving air temp is 90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100654609A CN1640289A (en) | 2004-12-02 | 2004-12-02 | Protein milk jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100654609A CN1640289A (en) | 2004-12-02 | 2004-12-02 | Protein milk jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1640289A true CN1640289A (en) | 2005-07-20 |
Family
ID=34868884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100654609A Pending CN1640289A (en) | 2004-12-02 | 2004-12-02 | Protein milk jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1640289A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859040A (en) * | 2012-12-18 | 2014-06-18 | 中粮营养健康研究院有限公司 | Soy protein curd product and preparation method thereof |
| CN103907834A (en) * | 2013-01-04 | 2014-07-09 | 中粮营养健康研究院有限公司 | Double protein pudding and its preparation method |
| CN109170595A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of low fat, flummery rich in dietary fiber and preparation method thereof |
-
2004
- 2004-12-02 CN CNA2004100654609A patent/CN1640289A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859040A (en) * | 2012-12-18 | 2014-06-18 | 中粮营养健康研究院有限公司 | Soy protein curd product and preparation method thereof |
| CN103907834A (en) * | 2013-01-04 | 2014-07-09 | 中粮营养健康研究院有限公司 | Double protein pudding and its preparation method |
| CN109170595A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of low fat, flummery rich in dietary fiber and preparation method thereof |
| CN109170595B (en) * | 2018-09-27 | 2022-07-22 | 山东禹王生态食业有限公司 | Low-fat frozen food rich in dietary fiber and preparation method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |