CN1010741B - Method for producing instant vitamin soya-bean milk powder - Google Patents
Method for producing instant vitamin soya-bean milk powderInfo
- Publication number
- CN1010741B CN1010741B CN87107555A CN87107555A CN1010741B CN 1010741 B CN1010741 B CN 1010741B CN 87107555 A CN87107555 A CN 87107555A CN 87107555 A CN87107555 A CN 87107555A CN 1010741 B CN1010741 B CN 1010741B
- Authority
- CN
- China
- Prior art keywords
- milk powder
- soya
- bean milk
- vitamin
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a method for preparing instant vitamin soyabean milk powder. In the method, a 0.2% to 0.5% NaHCO3 solution is used for soaking soybean valvules, and thickening treatment is replaced by super refining treatment. The concentration of soybean milk is improved to 32% to 37% because bean dregs are not removed, and the sobybean milk containing a certain amount of cellulose can be directly processed by spray drying. By the method, the utilization of protein can reach more than 90%, and the utilization rate of raw material is improved to 80% to 90%. Compared with the known method for preparing instant soybean milk powder, the method increases the production rate by more than 50%.
Description
The invention belongs to the preparation method of instant vitamin soya-bean milk powder.
Known instant soybean milk powder soya-bean milk when making is to enter spray-diredly through concentrating, but concentrating of soya-bean milk is very difficult.Test shows that the maximum concentration that soya-bean milk can reach is 16% before spray-drying, the high more then soya-bean milk of concentration is mobile poor, can't flow into drying tower and spray.Milk can be concentrated to concentration (solid content) and be 50%-55%, and this substantially exceeds dehydration with regard to the energy consumption that makes soya-bean milk be dehydrated into dry powder process, thereby also causes its productivity ratio lower.Because soya-bean milk will be removed bean dregs, 20% protein is wherein slatterned thereupon in addition, the utilization rate of soybean material solid content also has only about 50%.
The purpose of this invention is to provide a kind of technical scheme that can overcome above-mentioned defective and make instant vitamin soya-bean milk powder.Utilization not only can make the utilization rate of productivity ratio and soybean material and protein greatly improve according to the preparation method of invention, contains a certain amount of cellulose favourable to human body in the product but also make.
Its concrete flow process of making of preparation method according to invention is as described below:
Soybean → screening → oven dry → broken lobe peeling → metering → cleaning → immersion → blanching → towards pouring → coarse crushing → heating mashing off → cooling → fine powder broken → his bean powder powder of ultramicro grinding → soymilk → spray-drying → soymilk powder → dimension.
Wherein bean cotyledon is to be immersed in 0.2-0.5%, preferably 0.5% CO
3In the solution, the weight ratio of beans and solution is 1: 3, and temperature is 7-8 ℃, and temperature bubble 12-16 hour preferably steeped 12 hours.Blanching is meant to removing the puckery bean cotyledon that will soak of raw meat soaked in 80-85 ℃ of hot water boiling hot 2-4 minute, was advisable with 2 minutes.Pull water then out and dash pouring.Coarse crushing is respectively to grind one time with emery wheel mill and two-stage colloid mill thickness, and adding the heavy 2-3 of suitable beans water doubly simultaneously is the batchings such as milk of 8-10% with making milk powder content in the product solid content.Mashing off keep boiling after 3-5 minute water make it be cooled to 75-80 ℃, add liquid glucose (the syrup ratio is 2: 1) and mcg vitamin A this moment, makes sugar content reach 40-55%, it is broken to carry out fine powder immediately, promptly does the processing of low pressure homogeneous with 15MPa.Ultramicro grinding is with 30-50MPa, and preferably 40MPa does twice high-pressure homogeneous processing, makes the soymilk concentration of making reach 32-37%, preferably 35%, its particle grain size more than 90% then below 10 microns.Thereafter bean milk temp is 70 ℃ and just directly enters spray-drying, and this moment, inlet temperature was 150-160 ℃, and row's mouthful temperature is 70-80 ℃, the soymilk powder of ejection sneak into other vitamins of trace instant vitamin soya-bean milk powder.
Adopt above-mentioned solution during immersion, not only can improve the degree of soybean cotyledon cells wall fibrous refinement, but also help taking away the puckery taste and removing raw meat of bean cotyledon.
Test shows: its advantage of preparation method according to invention is can not remove bean dregs to make the utilization rate of soybean material bring up to 80-90%, and the utilization rate of protein reaches more than 90%.Its another advantage of preparation method according to invention is to handle with miniaturization to replace concentration, makes soymilk concentration bring up to 32-37%, thereby can directly enter spray-drying, so just saved the concentrator investment, boost productivity more than 50%, also reduced energy consumption, reduced production cost.Can also make according to preparation method of the present invention and to contain a certain amount of cellulose in its goods.
The most preferred embodiment that test draws is as described below:
Will through after the 100 jin of cleanings of soybean behind screening, oven dry, the broken lobe with 0.5% NaHCO
3Solution soaks for 300 jin, under 7-8 ℃, soaks 12 hours.Pulling the back out soaked boiling hot 2 minutes with 80-82 ℃ of hot water.Water dash to drench after emery wheel grinds, and adds simultaneously that to make milk powder content in the product solid content be milk and 200 jin of water of 8%, continues pulverizing by two colloid mills and makes slurries, at this moment adds 1 jin of salt, 12 jin of peanut oil., seethed with excitement 3-5 minute directly by mashing off with steam.With being water-cooled to 75-80 ℃, at this moment add liquid glucose (the syrup ratio is 2: 1) and mcg vitamin A then, make sugar content reach 50%.Through the 15MPa homogeneous, again through twice 40MPa homogeneous, with regard to directly carrying out spray-drying, adopt centrifugal spray-drying earlier, inlet temperature is 150-160 ℃, and row's mouthful temperature is 70-80 ℃, can spray soymilk powder.Add again other vitamins of trace mix instant vitamin soya-bean milk powder.
Nutritional labeling (pressing the sucrose addition) according to its instant vitamin soya-bean milk powder of making of the described preparation method of invention is as follows:
Cane sugar content 55% 50% 40%
Moisture 2.01% 2.01% 2.01%
Fat 11.5% 12.78% 15.3%
Protein 16.17% 17.88% 21.47%
Total reducing sugar 59.3%≤55%≤50%
Cellulose 0.77% 0.85% 1.03%
Ash content 2.29% 2.54% 3.05%
Vitamin A 1500lU
Cobastab
12Mg%
Cobastab
21.5Mg%
Nicotinic acid 10Mg%
Solubility 91.2%
Urine enzyme feminine gender
Claims (4)
1, a kind of method of making instant vitamin soya-bean milk powder, it is made flow process and includes, and soybean is through screening, dry, break lobe peeling, metering, cleaning, immersion, coarse crushing, it is characterized in that bean cotyledon is the NaHCO that is immersed in 0.2-0.5%
3In the solution, the weight ratio of beans and solution is 1: 3, temperature is 7-8 ℃, soaked 12-16 hour, then blanching is above-mentioned bean cotyledon to be soaked scalded 2-4 minute in 80-85 ℃ of hot water, pull water and promptly enter coarse crushing towards drenching thereafter, adding the heavy 2-3 of suitable beans water doubly simultaneously is the batchings such as milk of 8-10% with making milk powder content in the product solid content, water made it be cooled to 75-80 ℃ after mashing off kept seething with excitement 3-5 minute, add liquid glucose (the syrup ratio is 2: 1) and mcg vitamin A this moment, make sugar content reach 40-55%, it is broken to carry out fine powder immediately, promptly makes the low pressure homogeneous with 15MPa and handles, it then is ultramicro grinding, promptly do twice high-pressure homogeneous processing, make the soymilk concentration of making reach 32-37% with 30-50MPa, its particle grain size more than 90% then below 10 microns, thereafter bean milk temp is 70 ℃ and just directly enters spray-drying, this moment, inlet temperature was 150-160 ℃, and row's mouthful temperature is 70-80 ℃, the soymilk powder of ejection sneak into other vitamins of trace instant vitamin soya-bean milk powder.
2, by the method for claim 1, it is characterized in that bean cotyledon preferably is immersed in 0.5% NaHCO
3In the solution 12 hours.
3, by the method for claim 1, it is characterized in that the high-pressure homogeneous pressure of ultramicro grinding is preferably 40MPa.
4, by the method for claim 1, it is characterized in that, enter centrifugal spray-dired soymilk concentration and be preferably 35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87107555A CN1010741B (en) | 1987-11-04 | 1987-11-04 | Method for producing instant vitamin soya-bean milk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87107555A CN1010741B (en) | 1987-11-04 | 1987-11-04 | Method for producing instant vitamin soya-bean milk powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1034119A CN1034119A (en) | 1989-07-26 |
| CN1010741B true CN1010741B (en) | 1990-12-12 |
Family
ID=4816134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87107555A Expired CN1010741B (en) | 1987-11-04 | 1987-11-04 | Method for producing instant vitamin soya-bean milk powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1010741B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE508748C2 (en) * | 1992-01-23 | 1998-11-02 | Tetra Laval Holdings & Finance | Methods to prepare and prepare a calcium-enriched soy drink for distribution |
| CN1323592C (en) * | 2004-10-22 | 2007-07-04 | 余内逊 | Method for preparing 'Kawa' soybean milk taken at night for soothing nerves |
| CN100360044C (en) * | 2006-01-25 | 2008-01-09 | 余内逊 | Method for preparing stomach-benefiting, digestion-promoting soybean milk sheet comprising micron pine pollen, fig, chickens gizzard-membrane etc. |
| CN100345492C (en) * | 2006-01-25 | 2007-10-31 | 余内逊 | Method for preparing kidney-benefiting, fatigue-reducing soybean milk sheet with micron pilose antler, safflower, cactus, dodder powder |
| CN102657263B (en) * | 2012-05-17 | 2013-12-18 | 长春大学 | Production method for guaranteeing superfine mung bean flour to be pure natural and green |
| CN103859038A (en) * | 2012-12-17 | 2014-06-18 | 南通康威尔生物化工有限公司 | Production method of active ginkgo nut milk powder |
| CN107094896A (en) * | 2017-05-08 | 2017-08-29 | 蚌埠市和平乳业有限责任公司 | A kind of method that local flavor soymilk is allocated based on soya bean and milk powder |
| CN107484832A (en) * | 2017-08-29 | 2017-12-19 | 陈瑞琼 | A kind of nourishing jellied bean curd and preparation method thereof |
-
1987
- 1987-11-04 CN CN87107555A patent/CN1010741B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1034119A (en) | 1989-07-26 |
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