CN105638916A - Nutritional black soymilk preparation method - Google Patents
Nutritional black soymilk preparation method Download PDFInfo
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- CN105638916A CN105638916A CN201610141133.XA CN201610141133A CN105638916A CN 105638916 A CN105638916 A CN 105638916A CN 201610141133 A CN201610141133 A CN 201610141133A CN 105638916 A CN105638916 A CN 105638916A
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- Prior art keywords
- sojae atricolor
- semen sojae
- bean
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- homogenizing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a nutritional black soymilk preparation method. The nutritional black soymilk preparation method includes raw material pretreatment, blanching, baking, crushing, soybean milk boiling, sterilization, packaging and the like. The nutritional black soymilk preparation method has the advantages that a peeling-free technology is innovated, safety and sanitation in pretreatment and good effect are achieved, activity of antioxidative substances in black soybeans can be maintained as much as possible while soybean milk quality is unaffected in a whole processing process, nutritional substance loss is reduced and both flavor and quality are excellent.
Description
Technical field
The invention belongs to field of food, relate to the manufacture method of bean milk, the manufacture method of especially a kind of nutrition Semen sojae atricolor slurry.
Background technology
Semen sojae atricolor is the black seeds of legume soybean, has another name called big shield bean, Semen sojae atricolor etc., and sweet in the mouth is put down, nutritious, can vessel softening, slow down aging. Semen sojae atricolor has high protein, characteristic low in calories, and the content of protein, up to 36%-40%, is equivalent to 2 times of meat, 3 times of egg. Semen sojae atricolor is possibly together with 18 seed amino acids (8 seed amino acids including needed by human), 19 kinds of oleic acid, and unsaturated fatty acid content is up to 80%, and absorbance, up to more than 95%, can promote that cholesterol metabolism reduces blood fat.
Semen sojae atricolor due to crust rich in studies on black soybean pigment so in black, studies on black soybean pigment is one of important bioactive substance of Semen sojae atricolor, is called " black soya bean red pigment " with the natural pigment that Testa sojae atricolor is obtained through refining out for raw material, is called for short " Semen sojae atricolor is red ". Black soya bean red pigment can reduce lipid peroxidation end-product malonaldehyde (MDA) content, improving the content of superoxide dismutase (SOD), catalase (CAT) and glutathion peroxidase (GSH-Px), this means that black soya bean red pigment has obvious antioxidation simultaneously. Separately scientific investigations showed that, black bean extract can improve the body absorption to ferrum element, and the edible Semen sojae atricolor of belt leather can improve Anemia.
Owing to the melanin in Testa sojae atricolor is the antioxidant source of high-quality, interior free yl, the bean milk of increasing consumer selection Semen sojae atricolor processing can be removed, but Testa sojae atricolor appearance is coarse, and very thin, the course of processing is easy to breakage, causes the loss of nutrient substance. By the retrieval to existing public technology, it has been found that the processing of black soya bean soymilk is both needed to Semen sojae atricolor is removed the peel by major part, does not retrieve the prior art same or like with the present invention.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, it is provided that a kind of nutritious, the manufacture method that more Semen sojae atricolor of nutritive value is starched compared with Semen Glycines bean milk.
This invention address that above-mentioned technical problem is that takes techniques below scheme to realize:
A kind of manufacture method of nutrition Semen sojae atricolor slurry, step is as follows:
(1) pre-treatment of raw material: take the Semen sojae atricolor of the full maturation of granularity, cleaning and dipping under 20��30 DEG C of conditions, in water add the flocculant poly aluminum chloride of 10wt%��15wt%, kieselguhr and 0.1��0.4% Na2CO3, in service sink, pass into ozone, additional ultraviolet radiation 0.5��1.5h simultaneously, then in aqueous solution, add extract outside appropriate Rhodococcus erythropolis born of the same parents at 30 DEG C, soaks raw material 8h, do not stop to stir during soaking;
(2) clean again: by step (1) in pretreated Semen sojae atricolor be provided by the conveyer belt of spraying and cleaning apparatus, thoroughly clean Semen sojae atricolor remained on surface material;
(3) burn: the Semen sojae atricolor after step (2) being cleaned again drains surface moisture, is placed in the water of 90��100 DEG C and carries out blanching treatment 3��8min, adopts microwave treatment 1��5min while blanching treatment;
(4) baking: the Semen sojae atricolor after step (3) blanching treatment is put into baking box, set oven temperature as 150��170 DEG C, baking times is 20��30min;
(5) crush: the Semen sojae atricolor after step (4) being baked is put in pulverizer broken;
(6) mashing off: the Semen sojae atricolor after step (5) being crushed is placed in 95��105 DEG C of hot water, is cooked into bean and sticks with paste, then microwave treatment 6��10min enzyme denaturing;
(7) enzymolysis: by step (6) described in bean stick with paste heating in water bath 55��65 DEG C, add 3��7% immobilized papain enzymolysis 20��30min, the bean after enzymolysis is over-cooked the 1��3min that boils, the 200��600MPa that simultaneously pressurizes, 5��15min;
(8) separate: screw extruder separates;
(9) sterilizing: instantaneous ultrahigh-temperature sterilization;
(10) homogenizing: the bean milk after step (9) sterilizing is carried out homogenizing;
(11) packaging: the method adopting hot filling;
(12) repasteurization: the bean milk after step (11) being packed carries out repasteurization.
And, described step (10) homogenizing adopts homogenizer to carry out homogenizing, is heated to 70��90 DEG C, and homogenization pressure is 15MPa.
And, described step (12) middle repasteurization condition is: 100 DEG C �� 4 DEG C, 20-30s.
Advantages of the present invention and having the beneficial effect that
1, the present invention adopts clear water to add flocculant aluminium chlorhydroxide, kieselguhr and Na in water when soaking raw Semen sojae atricolor2CO3, pass into ozone, additional ultraviolet radiation, the wherein Na of flocculant aluminium chlorhydroxide, kieselguhr sum simultaneously2CO3Playing precipitation and neutralize the effect of impurity, utilizing ozone and disinfection by ultraviolet light simultaneously, be conducive to provide safe raw material, safety and sanitation, effect is obvious.
2, the present invention is additionally added the outer extract of Rhodococcus erythropolis born of the same parents when pretreatment, effectively removes aflatoxin, improves raw-material safety, also provides guarantee for follow-up the drinking of bean milk with preservation quality simultaneously.
3, the increase baking technology before crushing of the present invention, makes Semen sojae atricolor be heated evenly, can uniformly crush in follow-up shattering process, alleviate the destruction of anti-oxidation active substance in Testa sojae atricolor, it is to avoid nutrition leak as far as possible.
4, the present invention adopts the mode that microwave deactivating enzyme and immobilized papain enzymolysis combine, the activity of antioxidant in Testa sojae atricolor is retained to greatest extent while guaranteeing deodorizing technique, in mashing off process, keep temperature constant simultaneously, keep the stability of processing, be beneficial to reservation nutrient substance.
5, the black soya bean soymilk manufacture method that the present invention relates to, exempts from decortication process, pre-treatment safety health, effective, retaining the activity of antioxidant in Testa sojae atricolor in the whole course of processing while not affecting bean milk quality as far as possible, reduce the loss of nutrient substance, flavor quality is all good.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following example are illustrative, is not determinate, it is impossible to limit protection scope of the present invention with this.
Embodiment 1
A kind of manufacture method of nutrition Semen sojae atricolor slurry, step is as follows:
(1) pre-treatment of raw material: take the Semen sojae atricolor of the full maturation of granularity, cleaning and dipping under 20 DEG C of conditions, add in water the flocculant poly aluminum chloride of 10wt%, kieselguhr and 0.1% Na2CO3, in service sink, pass into ozone, additional ultraviolet radiation 0.5h simultaneously, then in aqueous solution, add extract outside appropriate Rhodococcus erythropolis born of the same parents at 30 DEG C, soaks raw material 8h, do not stop to stir during soaking;
(2) clean again: by step (1) in pretreated Semen sojae atricolor be provided by the conveyer belt of spraying and cleaning apparatus, thoroughly clean Semen sojae atricolor remained on surface material;
(3) burn: the Semen sojae atricolor after step (2) being cleaned again drains surface moisture, is placed in the water of 90 DEG C and carries out blanching treatment 3min, adopts microwave treatment 1min while blanching treatment;
(4) baking: the Semen sojae atricolor after step (3) blanching treatment is put into baking box, set oven temperature as 150 DEG C, baking times is 20min;
(5) crush: the Semen sojae atricolor after step (4) being baked is put in pulverizer broken;
(6) mashing off: the Semen sojae atricolor after step (5) being crushed is placed in 95 DEG C of hot water, is cooked into bean and sticks with paste, then microwave treatment 6min enzyme denaturing;
(7) enzymolysis: by step (6) described in bean stick with paste heating in water bath 55 DEG C, add 3% immobilized papain enzymolysis 20min, the bean after enzymolysis is over-cooked the 1min that boils, pressurize 200MPa, 5min simultaneously;
(8) separate: screw extruder separates;
(9) sterilizing: instantaneous ultrahigh-temperature sterilization;
(10) homogenizing: the bean milk after step (9) sterilizing is carried out homogenizing;
(11) packaging: the method adopting hot filling;
(12) repasteurization: the bean milk after step (11) being packed carries out repasteurization.
And, described step (10) homogenizing adopts homogenizer to carry out homogenizing, is heated to 70 DEG C, and homogenization pressure is 15MPa.
And, described step (12) middle repasteurization condition is: 100 DEG C �� 4 DEG C, 20-30s.
Embodiment 2
A kind of manufacture method of nutrition Semen sojae atricolor slurry, step is as follows:
(1) pre-treatment of raw material: take the Semen sojae atricolor of the full maturation of granularity, cleaning and dipping under 30 DEG C of conditions, add in water the flocculant poly aluminum chloride of 15wt%, kieselguhr and 0.4% Na2CO3, in service sink, pass into ozone, additional ultraviolet radiation 1.5h simultaneously, then in aqueous solution, add extract outside appropriate Rhodococcus erythropolis born of the same parents at 30 DEG C, soaks raw material 8h, do not stop to stir during soaking;
(2) clean again: by step (1) in pretreated Semen sojae atricolor be provided by the conveyer belt of spraying and cleaning apparatus, thoroughly clean Semen sojae atricolor remained on surface material;
(3) burn: the Semen sojae atricolor after step (2) being cleaned again drains surface moisture, is placed in the water of 100 DEG C and carries out blanching treatment 8min, adopts microwave treatment 5min while blanching treatment;
(4) baking: the Semen sojae atricolor after step (3) blanching treatment is put into baking box, set oven temperature as 170 DEG C, baking times is 30min;
(5) crush: the Semen sojae atricolor after step (4) being baked is put in pulverizer broken;
(6) mashing off: the Semen sojae atricolor after step (5) being crushed is placed in 105 DEG C of hot water, is cooked into bean and sticks with paste, then microwave treatment 10min enzyme denaturing;
(7) enzymolysis: by step (6) described in bean stick with paste heating in water bath 65 DEG C, add 7% immobilized papain enzymolysis 30min, the bean after enzymolysis is over-cooked the 3min that boils, pressurize 600MPa, 15min simultaneously;
(8) separate: screw extruder separates;
(9) sterilizing: instantaneous ultrahigh-temperature sterilization;
(10) homogenizing: the bean milk after step (9) sterilizing is carried out homogenizing;
(11) packaging: the method adopting hot filling;
(12) repasteurization: the bean milk after step (11) being packed carries out repasteurization.
And, described step (10) homogenizing adopts homogenizer to carry out homogenizing, is heated to 90 DEG C, and homogenization pressure is 15MPa.
And, described step (12) middle repasteurization condition is: 100 DEG C �� 4 DEG C, 20-30s.
Embodiment 3
A kind of manufacture method of nutrition Semen sojae atricolor slurry, step is as follows:
(1) pre-treatment of raw material: take the Semen sojae atricolor of the full maturation of granularity, cleaning and dipping under 24.5 DEG C of conditions, add in water the flocculant poly aluminum chloride of 13wt%, kieselguhr and 0.2% Na2CO3, in service sink, pass into ozone, additional ultraviolet radiation 1h simultaneously, then in aqueous solution, add extract outside appropriate Rhodococcus erythropolis born of the same parents at 30 DEG C, soaks raw material 8h, do not stop to stir during soaking;
(2) clean again: by step (1) in pretreated Semen sojae atricolor be provided by the conveyer belt of spraying and cleaning apparatus, thoroughly clean Semen sojae atricolor remained on surface material;
(3) burn: the Semen sojae atricolor after step (2) being cleaned again drains surface moisture, is placed in the water of 95 DEG C and carries out blanching treatment 5min, adopts microwave treatment 3min while blanching treatment;
(4) baking: the Semen sojae atricolor after step (3) blanching treatment is put into baking box, set oven temperature as 160 DEG C, baking times is 25min;
(5) crush: the Semen sojae atricolor after step (4) being baked is put in pulverizer broken;
(6) mashing off: the Semen sojae atricolor after step (5) being crushed is placed in 100 DEG C of hot water, is cooked into bean and sticks with paste, then microwave treatment 8min enzyme denaturing;
(7) enzymolysis: by step (6) described in bean stick with paste heating in water bath 60 DEG C, add 5% immobilized papain enzymolysis 25min, the bean after enzymolysis is over-cooked the 2min that boils, pressurize 400MPa, 10min simultaneously;
(8) separate: screw extruder separates;
(9) sterilizing: instantaneous ultrahigh-temperature sterilization;
(10) homogenizing: the bean milk after step (9) sterilizing is carried out homogenizing;
(11) packaging: the method adopting hot filling;
(12) repasteurization: the bean milk after step (11) being packed carries out repasteurization.
And, described step (10) homogenizing adopts homogenizer to carry out homogenizing, is heated to 80 DEG C, and homogenization pressure is 15MPa.
And, described step (12) middle repasteurization condition is: 100 DEG C �� 4 DEG C, 20-30s.
Claims (3)
1. the manufacture method of a nutrition Semen sojae atricolor slurry, it is characterised in that: step is as follows:
(1) pre-treatment of raw material: take the Semen sojae atricolor of the full maturation of granularity, cleaning and dipping under 20��30 DEG C of conditions, in water add the flocculant poly aluminum chloride of 10wt%��15wt%, kieselguhr and 0.1��0.4% Na2CO3, in service sink, pass into ozone, additional ultraviolet radiation 0.5��1.5h simultaneously, then in aqueous solution, add extract outside appropriate Rhodococcus erythropolis born of the same parents at 30 DEG C, soaks raw material 8h, do not stop to stir during soaking;
(2) clean again: by step (1) in pretreated Semen sojae atricolor be provided by the conveyer belt of spraying and cleaning apparatus, thoroughly clean Semen sojae atricolor remained on surface material;
(3) burn: the Semen sojae atricolor after step (2) being cleaned again drains surface moisture, is placed in the water of 90��100 DEG C and carries out blanching treatment 3��8min, adopts microwave treatment 1��5min while blanching treatment;
(4) baking: the Semen sojae atricolor after step (3) blanching treatment is put into baking box, set oven temperature as 150��170 DEG C, baking times is 20��30min;
(5) crush: the Semen sojae atricolor after step (4) being baked is put in pulverizer broken;
(6) mashing off: the Semen sojae atricolor after step (5) being crushed is placed in 95��105 DEG C of hot water, is cooked into bean and sticks with paste, then microwave treatment 6��10min enzyme denaturing;
(7) enzymolysis: by step (6) described in bean stick with paste heating in water bath 55��65 DEG C, add 3��7% immobilized papain enzymolysis 20��30min, the bean after enzymolysis is over-cooked the 1��3min that boils, the 200��600MPa that simultaneously pressurizes, 5��15min;
(8) separate: screw extruder separates;
(9) sterilizing: instantaneous ultrahigh-temperature sterilization;
(10) homogenizing: the bean milk after step (9) sterilizing is carried out homogenizing;
(11) packaging: the method adopting hot filling;
(12) repasteurization: the bean milk after step (11) being packed carries out repasteurization.
2. the manufacture method of a kind of nutrition Semen sojae atricolor according to claim 1 slurry, it is characterised in that:
Described step (10) homogenizing adopts homogenizer to carry out homogenizing, is heated to 70��90 DEG C, and homogenization pressure is 15MPa.
3. the manufacture method of a kind of nutrition Semen sojae atricolor according to claim 1 slurry, it is characterised in that:
Described step (12) middle repasteurization condition is: 100 DEG C �� 4 DEG C, 20-30s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610141133.XA CN105638916A (en) | 2016-03-14 | 2016-03-14 | Nutritional black soymilk preparation method |
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| CN201610141133.XA CN105638916A (en) | 2016-03-14 | 2016-03-14 | Nutritional black soymilk preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417620A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk |
| CN108903005A (en) * | 2018-05-31 | 2018-11-30 | 镇江虎瑞生物科技有限公司 | A kind of technique that microwave method carries out soybean peeling and enzyme deactivation |
| CN109769954A (en) * | 2019-01-30 | 2019-05-21 | 吉林农业大学 | A kind of preparation method of soybean milk |
| CN110506795A (en) * | 2019-09-25 | 2019-11-29 | 河南钙能农业科技有限公司 | A kind of black calcium beverage formulation of plant and its preparation process |
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| CN106417620A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk |
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| CN110506795A (en) * | 2019-09-25 | 2019-11-29 | 河南钙能农业科技有限公司 | A kind of black calcium beverage formulation of plant and its preparation process |
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Application publication date: 20160608 |