CN102885158A - Preparation method for soybean instant powder - Google Patents
Preparation method for soybean instant powder Download PDFInfo
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- CN102885158A CN102885158A CN201110205010.5A CN201110205010A CN102885158A CN 102885158 A CN102885158 A CN 102885158A CN 201110205010 A CN201110205010 A CN 201110205010A CN 102885158 A CN102885158 A CN 102885158A
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- soybean
- instant powder
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- juice
- soybean instant
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Abstract
The invention discloses a preparation method for soybean instant powder. The preparation method comprises the following steps of: firstly, screening, cleaning and cutting fresh soybeans which are used as raw materials; secondly, squeezing juice of the soybeans, filtering and concentrating the juice, adding maltodextrin into the juice to serve as a drying adjuvant additive, and then homogenizing the juice; and finally, performing spray drying by using a pressure type spray dryer to obtain bright yellow soybean instant powder, wherein specific nutrient substances of the soybeans are kept, and the soybean instant powder is high in solubility and unique in taste. The soybean instant powder has the advantages of high quality, simple process, low production cost and the like, and is suitable for industrial production.
Description
Technical field
The invention belongs to food technology field, relate to particularly a kind of preparation method of soybean instant powder.
Background technology
Soybean is annual legume, and its seed is also referred to as soybean.Soybean is the highest kind of nutritive value in the beans, and in hundred kinds of natural food, it is ranked first, and contains a large amount of unrighted acids, various trace elements, vitamin and good protein.Soybean can be produced a variety of bean product through processing, is the useful food of the cardiovascular patients such as hypertension, artery sclerosis, heart disease.Soybean is rich in protein, and amino acid contained more complete, especially is rich in lysine, has just in time replenished the defective of the deficiency of cereal lysine, so should with the mixed food of paddy beans, make complementary action of protein.Soybean have strengthening the spleen and replenishing qi wide in, moisturize the effect such as the water that disappears, can be used for deficiency-weakness of spleen-QI, indigestion, infantile malnutrition due to digestive disturbances or intestinalparasites and rush down dysentery, abdominal distension and win the diseases such as thin, gestosis, sore and toxic, traumatism and bleeding.The calcium that contains in the soybean, phosphorus are very suitable with body void person to osteoporosis and the neurasthenia that preventing child rickets, the elderly easily suffer from.Contained iron in the soybean, not only amount is many, and is absorbed by the body easily, and is very helpful to the child and the hypoferric anemia patient that grow.The high density fat that is rich in the soybean helps to remove human body with unnecessary cholesterol, therefore, but often eats prevention of cardiac, coronary sclerosis.Genistein (isoflavones) contained in the soybean can suppress a kind of enzyme that stimulates tumor growth, stops the growth of tumour, anti-curing cancers, especially breast cancer, prostate cancer, colon cancer.Contained phytoestrogen in the soybean can be regulated the hormonal readiness in the climacteric women body, prevents the loss of calcium in the bone, can relieving menopausal syndrome, and osteoporosis.Soybean is to help to overcome prostatic disorders to the male sex's obvious benefit.
A lot of researchers are studied aspect extraction process in recent years, for the development and use of soybean are laid a good foundation.But because various technical reasons, extract of soybean also is difficult for promoting.For consumer groups' fresh soyabean of ingesting, but have the more difficulties such as seasonality, storage time weak point, edible inconvenience, and the full powder of soybean and soybean juice powder are two kinds of new type health food ingredients that derive from soybean, the full powder of soybean and soybean juice powder are not only the deep processed product of soybean, also are a kind of converted products that has prolonged the shelf-life, improved instant and widespread popularity.The full powder of soybean and soybean juice powder product have preferably development and application prospect.The present domestic report that the full powder of relevant soybean and soybean juice powder and Applications in food technology thereof develop and utilize of also seldom seeing.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of soybean instant powder is provided.
Technical scheme of the present invention is summarized as follows:
The invention reside in the preparation method that a kind of soybean instant powder is provided.The soy meal of preparation has kept the abundant nutrition of soybean, and color and luster is good.The method has the advantages such as technique is simple, production cost is low, the product dissolubility is good, instant, is fit to suitability for industrialized production.
The technical scheme that realizes the object of the invention is as follows:
(1) raw material screening: choosing fresh soybean is raw material, with fresh washing soybean, select, obtains to be used for the fresh soyabean of soybean instant powder processing;
(2) squeeze the juice: using the fresh soyabean of choosing is raw material, is cut into the segment of 2-3cm, then pulls an oar with beater, suitably adds a small amount of water in the process of making beating;
(3) filter: with 200-400 purpose filter screen or filter cloth the juice that obtains is filtered, keep filtrate, remove the filter residue on upper strata;
(4) concentrated: the filtrate to gained concentrates, and temperature is 40-50 ℃, makes the concentrate solid content that obtains reach 5%-10%;
(5) add drying aid: the ratio according to 1%-10% adds maltodextrin as drying aid;
(6) homogeneous: the mixed liquor that obtains is carried out homogeneous with high pressure homogenizer;
(7) spray-drying: with spray dryer the filtrate that obtains is carried out spray-drying, EAT is 135 ℃-185 ℃, and leaving air temp is 50 ℃-110 ℃.
The specific embodiment
The invention will be further described below by embodiment, and its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
Fresh soyabean with 1 kilogram, clean, be cut into the 2cm segment, pull an oar with beater, with 200 order filter-cloth filterings, then concentrated in the time of 45 ℃ with rotary evaporator, the maltodextrin of adding 50g, homogeneous, the right pressure spray dryer spray-drying of using, 165 ℃ of EATs, 80 ℃ of leaving air temps obtain the soybean instant powder 65.5g of color cadmium yellow.
Embodiment 2
Fresh soyabean with 20 kilograms, clean, be cut into about 2.5cm segment, squeeze the juice, with 300 order filter-cloth filterings, then concentrated in the time of 50 ℃ with rotary evaporator, the maltodextrin of adding 800g, homogeneous, then spray-drying, 165 ℃ of EATs, 80 ℃ of leaving air temps obtain the soybean instant powder 1102.5g of color cadmium yellow.
Claims (5)
1. the preparation method of a soybean instant powder is characterized in that comprising the steps:
(1) take fresh soybean as raw material, cleans;
(2) chopping is pulled an oar with beater, adds an amount of water in the process of described making beating;
(3) filter, keep filtrate, remove filter residue;
(4) filtrate is evaporated to the concentrate that solid quality content is 8%-12%, the maltodextrin that adds described concentrate quality 1%-10% is made drying aid, gets mixed liquor;
(5) to described mixed liquor homogeneous, spray-drying namely obtains a kind of soybean instant powder.
2. the preparation method of a kind of soybean instant powder according to claim 1, it is characterized in that: the juice that obtains after squeezing the juice will filter by 200-400 purpose filter screen or filter cloth.
3. the preparation method of a kind of soybean instant powder according to claim 1 is characterized in that: temperature is 40-50 ℃ when concentrated, and the liquid solid content that obtains after concentrated is 5%-10%.
4. the preparation method of a kind of soybean instant powder according to claim 1, the adding quality that it is characterized in that described maltodextrin is the 1%-10% of described concentrate quality.
5. the preparation method of a kind of soybean instant powder according to claim 1 is characterized in that spray-dired condition is EAT 135-185 ℃, and leaving air temp is 50-100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110205010.5A CN102885158A (en) | 2011-07-21 | 2011-07-21 | Preparation method for soybean instant powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110205010.5A CN102885158A (en) | 2011-07-21 | 2011-07-21 | Preparation method for soybean instant powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102885158A true CN102885158A (en) | 2013-01-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110205010.5A Pending CN102885158A (en) | 2011-07-21 | 2011-07-21 | Preparation method for soybean instant powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102885158A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105832783A (en) * | 2016-05-13 | 2016-08-10 | 闽南师范大学 | Sarcopyramis nepalensis instant powder and preparation method thereof |
| CN109619427A (en) * | 2018-12-20 | 2019-04-16 | 丁传波 | A kind of preparation method and production technology of fresh green soy bean powder |
-
2011
- 2011-07-21 CN CN201110205010.5A patent/CN102885158A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105832783A (en) * | 2016-05-13 | 2016-08-10 | 闽南师范大学 | Sarcopyramis nepalensis instant powder and preparation method thereof |
| CN109619427A (en) * | 2018-12-20 | 2019-04-16 | 丁传波 | A kind of preparation method and production technology of fresh green soy bean powder |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130123 |