CN105167093B - Soybean dietary fiber beverage and preparation method thereof - Google Patents
Soybean dietary fiber beverage and preparation method thereof Download PDFInfo
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- CN105167093B CN105167093B CN201510667215.3A CN201510667215A CN105167093B CN 105167093 B CN105167093 B CN 105167093B CN 201510667215 A CN201510667215 A CN 201510667215A CN 105167093 B CN105167093 B CN 105167093B
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 58
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 244000068988 Glycine max Species 0.000 title claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000284 extract Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 24
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 241000195493 Cryptophyta Species 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 150000007524 organic acids Chemical class 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 125000005456 glyceride group Chemical group 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 229910001651 emery Inorganic materials 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 241001428166 Eucheuma Species 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 230000033228 biological regulation Effects 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 239000004519 grease Substances 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 abstract description 7
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000006386 neutralization reaction Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 description 8
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 7
- 235000012054 meals Nutrition 0.000 description 7
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 5
- 239000000174 gluconic acid Substances 0.000 description 5
- 235000012208 gluconic acid Nutrition 0.000 description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 4
- 235000010358 acesulfame potassium Nutrition 0.000 description 4
- 229960004998 acesulfame potassium Drugs 0.000 description 4
- 239000000619 acesulfame-K Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- 241001261505 Undaria Species 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical group OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241001075517 Abelmoschus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101710154606 Hemagglutinin Proteins 0.000 description 1
- 241000372132 Hydrometridae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 101710093908 Outer capsid protein VP4 Proteins 0.000 description 1
- 101710135467 Outer capsid protein sigma-1 Proteins 0.000 description 1
- 101710176177 Protein A56 Proteins 0.000 description 1
- 241000199627 Rhynchonelliformea Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000003017 ductus arteriosus Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000185 hemagglutinin Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of soybean dietary fiber beverage and preparation method thereof, belong to food processing field.Sour hydrolysis process bean dregs are advantageous to water insoluble dietary fiber in bean dregs and are changed into water-soluble dietary fiber, improve dietary fiber quality, the sour hydrolysis process of the present invention is using edible organic acid, can be as the acidity regulator of beverage, it is not required to do it follow-up neutralisation treatment, avoid the generation of salinity and the introducing of other chemical substances so that the taste flavor of beverage is more preferably, safer.Boiling part is advantageous to accelerate sour water solution, and goes to do harm to effect with bean dregs；Stood after boiling and cause sour hydrolysis degree increase, while dietary fiber water swelling, reach relatively stable state, ground beneficial to follow-up.Gumbo and marine algae extract are added during allotment, adds the nutritional ingredient of beverage of the present invention, improves the stability of dietary fiber, while under the auxiliary of gumbo and marine algae extract, the dietary fiber in beverage of the present invention is easy to be absorbed.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of soybean dietary fiber beverage and preparation method thereof.
Background technology
Different according to dissolubility, dietary fiber is divided into water-soluble dietary fiber and water insoluble dietary fiber, high-quality meals
Water soluble dietary fiber content should be more than 10% in food fiber；Dietary fiber has defaecation, reduces blood cholesterol, reduces
The physiologic effects such as blood glucose, it is " the 7th nutrient " that the daily recommended dietary fiber intake of human body should be 25-35g, but present
Intake is horizontal well below this per capita.
Bean dregs are caused accessory substances in bean product process, and the weight ratio of soybean consumption and bean dregs quantum of output connects
Nearly 1:1；Chief component in bean dregs is water, dietary fiber, protein, fat etc.；Bean dregs are not used and are used as rubbish
Rubbish is accumulated, and causes serious waste and produces serious environmental problem.
It is a kind of extraordinary Land use systems that beverage, which is made, using the dietary fiber in bean dregs, but made of dietary fiber
Beverage mouthfeel is poor, unstable, is easy to precipitate, and the content of water-soluble dietary fiber is low.
How beverage efficiently is produced using bean dregs byproduct, improve its added value, while it is urgently to solve problem of environmental pollution
The problem of to be solved.
The content of the invention
In order to efficiently utilize bean dregs, to improve its added value while solve problem of environmental pollution, the invention provides a kind of meals
Fiber content height, quality better are eaten, heat is low, stability has well hypoglycemic, reducing blood lipid, improves the soybean meals of immunity and other effects
Eat fibre drink and preparation method thereof.
The technical scheme is that：
A kind of soybean dietary fiber beverage, it is in parts by weight, composed of the following components：100 parts of fresh wet okara systems
Soybean dietary fiber, 400-600 parts water, 0.5-10 parts gumbo, 0.1-10 parts marine algae extract, the 0.1-0.5 parts list obtained is double sweet
Oil and fat acid esters, 0.1-0.5 part sucrose-fatties glyceride, 0.02-0.05 parts sodium alginate, 0.02-0.05 parts carragheen,
0.01-10 parts sweetener, edible organic acid 0.01-20 parts.
Preferably, the sweetener is Aspartame, D-sorbite, white granulated sugar, FOS, xylitol, peace
One or more in match honey, honey element.
Preferably, the edible organic acid is one kind in citric acid, gluconic acid, ascorbic acid, malic acid
It is or several.
The preparation method of the soybean dietary fiber beverage, including step：
1）Add water into 100 parts of fresh wet okaras, use edible organic acid to adjust pH value of solution as 3-5, boil 1-100min,
Then 0.1-10h is stood；
2）0.5-10 part gumbos are added, are ground；
3）Add 0.1-10 parts marine algae extract, 0.1-0.5 part lists diglycerine fatty acid ester, 0.1-0.5 parts sucrose fat
Acid glyceride, 0.02-0.05 parts sodium alginate, 0.02-0.05 parts carragheen, 0.01-10 part sweeteners；
4）100-300 mesh sieves are crossed, then carry out high-pressure homogeneous processing；
5）Sterilizing, packaging.
Preferably, step 1）In, amount of water meets：The weight of water is 4-6 times of fresh wet okara weight.Add water
Measure and paste phenomenon has been boiled in too low boiling part, hypervolia does not meet produce reality；And the meals of final products need to be met
Fiber content is 8%-15%, and this is due to that the amount that human body needs to take in dietary fiber daily is 25-35g, takes in excessive meals
Fiber influences absorption of the human body to vitamin and trace element, and dietary fiber content is too high easily to take in excessive dietary fiber.
Preferably, step 1）In, boiling time 5-30min, time of repose 1-6h.Wherein in boiling part
It need to be stirred continuously；Be advantageous to the acid-hydrolyzed generation of bean dregs under boiling conditions, in addition, high temperature causes hemagglutinin in bean dregs, fat
The materials such as fat oxidizing ferment are inactivated, and bad smell is reduced, and has the function that evil.Time of repose 1-6h, is filled dietary fiber
The hydrolysis divided, and expand to greatest extent, reach a kind of relatively steady state, under this state, more conducively meals are fine
The wet method of dimension is ground, and it is preferable to grind effect.
Preferably, step 2）It is middle to be ground using colloid mill, emery wheel mill or steel.It is milled to below 100-300 mesh.
Preferably, step 4）In, pressure is 20-80Mpa when high-pressure homogeneous, and homogenization cycles are 1-3 times.Homogeneous makes
Material preferably mix it is homogeneous, in addition homogeneous have shearing, blast action, further dietary fiber can be refined, make meals
Fibre drink is more uniformly distributed stabilization.
Preferably, step 1）In, regulation solution ph is 3.5-4.5.
Preferably, the marine algae extract be sea-tangle and/or undaria pinnitafida and/or agar and/or Eucheuma and/
Or the extract of fragrant plant mentioned in ancient texts.
Wherein, water content is 70-85% in fresh wet okara；Gumbo is fresh, and water content is high, easily grinds.Cross 100-
300 mesh sieves, the big material of granularity is removed, improves beverage mouthfeel.In order to further improve mouthfeel, can also add flavorant or
Essence, prepare the diet fiber drink of different taste.
Bean dregs are bean product processing byproduct, and protein, fat and dietary fiber content enrich.
Gumbo contains abundant vitamin and mineral, in the okra fruit of every 100 grams of gumbos, about containing 4 milligrams of vitamin
C, 1.03 milligrams of vitamin E and the carrotene of 310 micrograms.The zinc and selenium and other trace elements being rich in gumbo, to strengthening people
Body cancer-resisting ability is helpful.Secondly, have in gumbo okra fruit and stick glutinous liquid substance, this mucus contains pectin and sticked more
The polysaccharide such as carbohydrate.Glutinous polysaccharide has enhancing Abwehrkraft des Koepers, safeguards the glossy effect of membrana articulata and serous coat in human synovial chamber, cuts
Subtract accumulation of the lipid material on ductus arteriosus wall, avoid adesmosis and other effects in liver and kidney.Gumbo can reducing blood lipid,
Kidney tonifying, go fatigue etc..
Gumbo and marine algae extract contain stickum, can increase the stability of dietary fiber in beverage.
The mutual compatibility of each component, it is nutritious, and gumbo, marine algae extract auxiliary under, dietary fiber is easier quilt
Absorb.
Beneficial effects of the present invention are：
Soybean dietary fiber beverage is prepared using fresh wet okara and highland barley bran jointly, solved because of bean dregs and highland barley bran
Problem of environmental pollution caused by skin accumulation.
New fresh bean dreg is processed utilization, adds added value of product.And make the work of soybean dietary fiber beverage
Skill and equipment are relatively easy, are suitable for industrialized production.
Sour hydrolysis process bean dregs are advantageous to water insoluble dietary fiber in bean dregs and are changed into water-soluble dietary fiber, improve meals
Fiber quality is eaten, the sour hydrolysis process of the present invention can be not required to it using edible organic acid as the acidity regulator of beverage
Do follow-up neutralisation treatment, avoid salinity generation and other chemical substances introducing so that the taste flavor of beverage more preferably, more
For safety.Boiling part is advantageous to accelerate sour water solution, and goes to do harm to effect with bean dregs；Being stood after boiling causes sour hydrolysis degree to increase
Greatly, while dietary fiber water swelling, reach relatively stable state, ground beneficial to follow-up.Gumbo and sea are added during allotment
Algae extract, the nutritional ingredient of beverage of the present invention is added, improve the stability of dietary fiber, while carry in gumbo and marine alga
Take under the auxiliary of thing, the dietary fiber in beverage of the present invention is easy to be absorbed.
Soybean dietary fiber beverage dietary fiber content height, quality better, mouthfeel are good made from the inventive method, stability
It is good, it is not susceptible to deposited phenomenon.
Embodiment
Embodiment 1
A kind of soybean dietary fiber beverage, it is composed of the following components：Soybean dietary made from 100 parts of fresh wet okaras is fine
Dimension, 500 parts of water, 3 portions of gumbos, 5 parts of marine algae extracts（The extract of sea-tangle）, 0.3 part of single diglycerine fatty acid ester, 0.3 part of sugarcane
Sugar fatty acid glyceride, 0.03 part of sodium alginate, 0.04 part of carragheen, 0.03 part of Aspartame, 6 parts of D-sorbites, citric acid 6
Part.
The preparation method of the soybean dietary fiber beverage, including step：
1）Add 500 parts of water into 100 parts of fresh wet okaras, use citric acid regulating solution pH to boil 40min, then for 4
Stand 3h；
2）3 portions of gumbos are added, are ground using colloid mill, emery wheel mill or steel；
3）Add 5 parts of marine algae extracts, 0.3 part of single diglycerine fatty acid ester, 0.3 part of sucrose-fatty glyceride, 0.03
Part sodium alginate, 0.04 part of carragheen, 0.03 part of Aspartame, 6 parts of D-sorbites；
4）200 mesh sieves are crossed, then carry out high-pressure homogeneous processing；Pressure is 60Mpa when high-pressure homogeneous, and homogenization cycles are 2 times；
5）At 80-85 DEG C, sterilize 30min；It is filling after sterilizing.
Embodiment 2
A kind of soybean dietary fiber beverage, it is composed of the following components：Soybean dietary made from 100 parts of fresh wet okaras is fine
Dimension, 600 parts of water, 10 portions of gumbos, 5 parts of marine algae extracts（Sea-tangle and the extract of undaria pinnitafida, both weight ratios are 1:1）, 0.5 part
Single diglycerine fatty acid ester, 0.5 part of sucrose-fatty glyceride, 0.05 part of sodium alginate, 0.05 part of carragheen, 10 parts it is white
8 parts of granulated sugar, ascorbic acid.
The preparation method of the soybean dietary fiber beverage, including step：
1）Add 600 parts of water into 100 parts of fresh wet okaras, use ascorbic acid to adjust pH value of solution as 4.5, boil 50min,
Then 8h is stood；
2）10 portions of gumbos are added, are ground using colloid mill, emery wheel mill or steel；
3）Add 5 parts of marine algae extracts, 0.5 part of single diglycerine fatty acid ester, 0.5 part of sucrose-fatty glyceride, 0.05
Part sodium alginate, 0.05 part of carragheen, 10 portions of white granulated sugars；
4）300 mesh sieves are crossed, then carry out high-pressure homogeneous processing；Pressure is 80Mpa when high-pressure homogeneous, and homogenization cycles are 1 time；
5）HTHP instantaneous sterilizing；It is canned after sterilizing.
Embodiment 3
A kind of soybean dietary fiber beverage, it is composed of the following components：Soybean dietary made from 100 parts of fresh wet okaras is fine
Dimension, 400 parts of water, 0.5 portion of gumbo, 10 parts of marine algae extracts（The extract of undaria pinnitafida）, 0.1 part of single diglycerine fatty acid ester, 0.1
Part sucrose-fatty glyceride, 0.02 part of sodium alginate, 0.02 part of carragheen, 0.01 part of acesulfame potassium, 5 parts of gluconic acid.
The preparation method of the soybean dietary fiber beverage, including step：
1）Add 400 parts of water into 100 parts of fresh wet okaras, use gluconic acid to adjust pH value of solution as 3.5, boil 20min,
Then 2h is stood；
2）0.5 portion of gumbo is added, is ground using colloid mill, emery wheel mill or steel；
3）Add 10 parts of marine algae extracts, 0.1 part of single diglycerine fatty acid ester, 0.1 part of sucrose-fatty glyceride, 0.02
Part sodium alginate, 0.02 part of carragheen, 0.01 part of acesulfame potassium；
4）100 mesh sieves are crossed, then carry out high-pressure homogeneous processing；Pressure is 40Mpa when high-pressure homogeneous, and homogenization cycles are 3 times；
5）At 80-85 DEG C, sterilize 30min；It is filling after sterilizing.
Embodiment 4
A kind of soybean dietary fiber beverage, it is composed of the following components：Soybean dietary made from 100 parts of fresh wet okaras is fine
Dimension, 400 parts of water, 0.5 portion of gumbo, 10 parts of marine algae extracts（Agar, Eucheuma and the extract of fragrant plant mentioned in ancient texts, proportions 2:
1:1）, 0.1 part of single diglycerine fatty acid ester, 0.1 part of sucrose-fatty glyceride, 0.02 part of sodium alginate, 0.02 part of carragheen,
5 parts of 0.01 part of acesulfame potassium, gluconic acid.
The preparation method of the soybean dietary fiber beverage, including step：
1）Add 400 parts of water into 100 parts of fresh wet okaras, use gluconic acid to adjust pH value of solution as 3.5, boil 20min,
Then 2h is stood；
2）0.5 portion of gumbo is added, is ground using colloid mill, emery wheel mill or steel；
3）Add 10 parts of marine algae extracts, 0.1 part of single diglycerine fatty acid ester, 0.1 part of sucrose-fatty glyceride, 0.02
Part sodium alginate, 0.02 part of carragheen, 0.01 part of acesulfame potassium；
4）100 mesh sieves are crossed, then carry out high-pressure homogeneous processing；Pressure is 40Mpa when high-pressure homogeneous, and homogenization cycles are 3 times；
5）At 80-85 DEG C, sterilize 30min；It is filling after sterilizing.
Claims (8)
1. a kind of soybean dietary fiber beverage, it is characterised in that in parts by weight, be made up of following components：100 parts new
Soybean dietary fiber, 400-600 parts water, 0.5-10 parts gumbo, 0.1-10 parts marine algae extract, 0.1- made from fresh wet bean dregs
0.5 part of single diglycerine fatty acid ester, 0.1-0.5 part sucrose-fatties glyceride, 0.02-0.05 parts sodium alginate, 0.02-0.05
Part carragheen, 0.01-10 parts sweetener, edible organic acid 0.01-20 parts；
The preparation method of the soybean dietary fiber beverage, including step：
1）Add water into 100 parts of fresh wet okaras, use edible organic acid to adjust pH value of solution as 3-5, boil 1-100min, then
Stand 0.1-10h；
2）0.5-10 part gumbos are added, are ground；
3）It is sweet to add 0.1-10 parts marine algae extract, 0.1-0.5 part lists diglycerine fatty acid ester, 0.1-0.5 part sucrose-fatties
Grease, 0.02-0.05 parts sodium alginate, 0.02-0.05 parts carragheen, 0.01-10 part sweeteners；
4）100-300 mesh sieves are crossed, then carry out high-pressure homogeneous processing；
5）Sterilizing, packaging.
2. soybean dietary fiber beverage as claimed in claim 1, it is characterised in that：The sweetener be D-sorbite, white granulated sugar,
One or more in FOS, xylitol.
3. soybean dietary fiber beverage as claimed in claim 1 or 2, it is characterised in that：The edible organic acid is citric acid, Portugal
One or more in grape saccharic acid, ascorbic acid, malic acid.
4. soybean dietary fiber beverage as claimed in claim 1, it is characterised in that：Step 1）In, boiling time 5-30min,
Time of repose is 1-6h.
5. soybean dietary fiber beverage as claimed in claim 1, it is characterised in that：Step 2）It is middle using colloid mill, emery wheel mill or
Steel is ground.
6. soybean dietary fiber beverage as claimed in claim 1, it is characterised in that：Step 4）In, pressure is 20- when high-pressure homogeneous
80Mpa, homogenization cycles are 1-3 times.
7. soybean dietary fiber beverage as claimed in claim 1, it is characterised in that：Step 1）In, regulation solution ph is 3.5-
4.5。
8. soybean dietary fiber beverage as claimed in claim 1, it is characterised in that：The marine algae extract is sea-tangle and/or skirt
Extract with dish and/or agar and/or Eucheuma and/or fragrant plant mentioned in ancient texts.
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| CN109170921A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of production method of soybean dietary fiber congee |
| CN111938085A (en) * | 2019-05-17 | 2020-11-17 | 内蒙古伊利实业集团股份有限公司 | Method for recovering bean dregs in preparation process of natural black bean concentrated solution |
| CN110731443A (en) * | 2019-11-01 | 2020-01-31 | 渤海大学 | stabilizer for preparing suspension beverage |
| CN117158594A (en) * | 2023-09-12 | 2023-12-05 | 威海汉江食品股份有限公司 | Extraction method and application of soluble dietary fiber |
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| CN101843345A (en) * | 2008-12-24 | 2010-09-29 | 张天平 | Dietary fiber drink |
| CN103767029A (en) * | 2014-01-24 | 2014-05-07 | 江苏谷全生物科技有限公司 | Preparation method of high-fiber beverage |
| CN104921250B (en) * | 2015-06-12 | 2016-11-30 | 江苏食品药品职业技术学院 | The natural plants stabilizer of beverage product and compound method, application |
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