CN107223714A - A kind of preparation method of black soya bean soymilk and black soya bean bean curd - Google Patents
A kind of preparation method of black soya bean soymilk and black soya bean bean curd Download PDFInfo
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- CN107223714A CN107223714A CN201710608881.9A CN201710608881A CN107223714A CN 107223714 A CN107223714 A CN 107223714A CN 201710608881 A CN201710608881 A CN 201710608881A CN 107223714 A CN107223714 A CN 107223714A
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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
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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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a kind of black soya bean soymilk and the preparation method of black soya bean bean curd, the preparation method of wherein black soya bean soymilk comprises the following steps：A, it will clean up and be put into container after black soya bean removal of impurities, normal-temperature water and sodium acid carbonate are sequentially added into container, is soaked after being uniformly mixed；B, by step a soak after black soya bean and solution be put into pressure cooker and boil；C, the black soya bean after being boiled in step b and solution put into defibrination in colloid mill, black soya bean slurries are made；It d, will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；E, the soya bean slurries in the black soya bean slurries and step d in step c are well mixed, boil, homogeneous, filter, obtain mixed serum；F, by step e mixed serum sterilization, it is filling, obtain black soya bean soymilk.It has the advantages that to make full use of black soya bean skin of beancurd, anthocyanidin content height, anthocyanidin recovery rate high, nutritious.
Description
Technical field
The present invention relates to food processing technology field, more specifically, it relates to a kind of black soya bean soymilk and black soya bean bean curd
Preparation method.
Background technology
Soya-bean milk is a kind of nutritious, mellow in taste traditional drink, deep always to be favored by people.Protein in black soya bean
Content is up to 36%-40%, 2 times, 3 times of egg, 12 times of milk equivalent to meat；Black soya bean contains 18 kinds of amino acid, special
It is not 8 kinds of amino acid needed by human；Black soya bean is also containing 19 kinds of oleic acid, and its unsaturated fatty acid content is up to 80%, and absorptivity is high
Up to more than 95%, decapacitation is outer the need for meeting human body to fat, also reduces the effect of blood cholesterol.Black soya bean is substantially free of courage
Sterol, containing only phytosterol, and phytosterol is not absorbed by the body utilization, has suppression absorption of human body cholesterol, reduction courage to consolidate again
The effect of alcohol content in blood.Therefore, often to eat black soya bean, can soften blood vessel, skin care, anti-aging.Particularly to high blood
The benefits subjects such as pressure, heart disease.Testa sojae atricolor is black, containing anthocyanidin, and anthocyanidin is good antioxidant source, can be removed
Interior free yl, especially under the sour environment of stomach, antioxidant effect is good, skin maintenance, increases enterogastric peristalsis.
Publication No. for CN103815041A Chinese invention patent in disclose a kind of rich anthocyanidin black soya bean soymilk and its
Preparation method, wherein preparation method mainly include：(1) it will dry, grind after black soya bean, soya bean, black sticky rice, Qarnet rice wash clean
To mixed powder, (2), which add water Chinese medicine material, boils 2-4 hours, and filter and remove residue, filtrate ultrafiltration obtains decoction liquor, (3) by mixed powder, decoct
Boil liquid is mixed with other surplus stocks, is added water, after cooking, crosses 180-220 mesh sieves, and homogeneous sterilization filling is produced.
Cooked after black soya bean is crushed in the above method together with other raw materials, brew time can decompose anthocyanidin too long,
Skin of beancurd of black soya bean etc. is removed during filtering, not only without the anthocyanidin in abundant extraction and application black soya bean skin of beancurd, and wave is caused
Take.It is, therefore, desirable to provide a kind of new scheme solves the above problems.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of preparation method of black soya bean soymilk,
It has the advantages that to make full use of black soya bean skin of beancurd, anthocyanidin content high.
To achieve the above object one, the invention provides following technical scheme：
A kind of preparation method of black soya bean soymilk, comprises the following steps：
A, it will clean up and be put into container after black soya bean removal of impurities, normal temperature water submerged black soya bean is added into container, bicarbonate is added
Sodium, soaks after being uniformly mixed；
B, by step a soak after black soya bean and solution be put into pressure cooker and boil；
C, the black soya bean after being boiled in step b and solution put into defibrination in colloid mill, black soya bean slurries are made；
It d, will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；
E, the soya bean slurries in the black soya bean slurries and step d in step c are well mixed, boil, homogeneous, filter, mixed
Slurries；
F, by step e mixed serum sterilization, it is filling, obtain black soya bean soymilk.
Using above-mentioned technical proposal, sodium bicarbonate aqueous solution makes black soya bean expansion, softening, due to there is osmotic pressure, bicarbonate
Sodium largely enters cell, and cell membrane is burst and intracellular anthocyanidin and nutriment is discharged, black soya bean is boiled after immersion
It is ripe, further the intracellular anthocyanidin of Testa sojae atricolor and nutriment are extracted, colloid mill passes through the dynamic of high speed relative motion
Tooth and fixed tooth, make black soya bean be acted on by the complicated power such as powerful shearing force, frictional force, dither and high speed vortex, effectively
Black soya bean is crushed, emulsified by ground, and the cell membrane of black soya bean skin of beancurd cell is broken more completely, so as to discharge more anthocyanidin and battalion
Material is supported, the utilization rate of black soya bean skin of beancurd and the recovery rate of anthocyanidin is improved.
Black soya bean is substantially free of cholesterol, containing only phytosterol, the utilization and phytosterol is not absorbed by the body, there is suppression people again
Body absorbs cholesterol, the effect of reduction cholesterol content in blood.Therefore, often to eat black soya bean, can soften blood vessel, skin care,
Anti-aging.Particularly to benefits subjects such as hypertension, heart diseases.Nutritious black bean is enriched, and 36.1 grams of protein, fat are contained per hectogram
15.9 grams of fat, 10.2 grams of dietary fiber, 23.3 grams of carbohydrate, 224 milligrams of calcium, 243 milligrams of magnesium, 1377 milligrams of potassium, phosphorus 500
Milligram, also containing vitamin B1 needed by human, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, selenium etc..Black soya bean epidermis
In containing abundant anthocyanidin, interior free yl can be removed, especially under the sour environment of stomach, antioxidant effect is good, supported
Face beauty, increases enterogastric peristalsis.Glycinin, linoleic acid, lecithin and leukotrienes for containing in black soya bean etc., these composition energy
Soften blood vessel, expansion blood vessel, promote blood circulation, tool has efficacy in lowering high blood pressure.
Because black soya bean slurries have astringent taste, it is poor individually to drink mouthfeel, and after the mixing of soya bean slurries, substantially improves black soya bean
The local flavor and mouthfeel of soya-bean milk.
More preferably：The step a specifically includes following steps：
A1, it will clean up and be put into container after black soya bean removal of impurities, normal temperature water submerged black soya bean is added into container；
A2, add acetic acid into step a1 container, regulation pH is 2-4, and container is put into microwave device and heated, and power is
650-700W, 40-50 DEG C of temperature control, heat time 5-10min；
Sodium acid carbonate is added in a3, the container into step a2, regulation pH is alkalescent, is soaked after being uniformly mixed.
Using above-mentioned technical proposal, black soya bean is heated using microwave at a lower temperature, microwave reaches the inside of black soya bean, energy
It is quickly converted to heat energy and makes cell interior temperature rapid increase, shorten the heat time, reduces anthocyanidin because heating-up temperature is high
The loss caused with time length.The cell wall rupture of black soya bean skin of beancurd in the presence of microwave field, the anthocyanidin of cell interior etc. has
Imitate into and distribute, the electromagnetic field that microwave is produced can accelerate the speed that the compositions such as anthocyanidin spread to aqueous solution interface, improve cyanine
Plain extraction efficiency.Adding acetic acid makes solution be sour environment, makes the extraction of anthocyanidin more stable, reduces the loss of anthocyanidin.
Extraction adds alkali to be adjusted to alkalescent after terminating, it is to avoid when preparing soya-bean milk, and acetic acid destroys the colloidal state of soya-bean milk.
More preferably：Food-grade EDTA, the EDTA and black soya bean weight ratio are added when being soaked in the step a3
For (0.05-0.2)：100.
Using above-mentioned technical proposal, the anthocyanidin extracted in solution is chelated with EDTA, so that be conducive to stablizing anthocyanidin,
Reduce the loss of anthocyanidin.
More preferably：The ratio of weight and number of black soya bean and water is 1 in the step a：(6-8).
More preferably：The ratio of weight and number of black soya bean and sodium acid carbonate is 1 in the step a：(0.001-0.003).
More preferably：Soak time is 8-12 hours in the step a.
Using above-mentioned technical proposal, make the abundant water swelling softening of black soya bean, be conducive to follow-up defibrination.
More preferably：The step b mesohighs kettle temperature is 110-121 DEG C, and brew time is 0.5-1 hours.
Using above-mentioned technical proposal, the cell membrane of black soya bean cell is destroyed by HTHP, further by black soya bean chrotoplast
Interior anthocyanidin and nutriment is extracted, and controls the shorter heat time, reduces the loss that anthocyanidin is caused due to high temperature.
More preferably：The weight ratio of black soya bean slurries and the soya bean slurries is (20-30) in the step e：100.
Using above-mentioned technical proposal, after black soya bean slurries and the mixing of soya bean slurries with astringent taste, black soya bean beans are substantially improved
The local flavor and mouthfeel of slurry.
The purpose of the present invention two is to provide a kind of preparation method of black soya bean bean curd, its have make full use of black soya bean skin of beancurd,
The high advantage of anthocyanidin content.
To achieve the above object two, the invention provides following technical scheme：
A kind of preparation method of black soya bean bean curd, comprises the following steps：
(1) it will clean up and be put into container after black soya bean removal of impurities, normal-temperature water and sodium acid carbonate are sequentially added into container, stirring is mixed
Close uniform rear immersion；
(2) black soya bean after being soaked in step (1) and solution are put into pressure cooker and boiled；
(3) black soya bean after being boiled in step (2) and solution are put into defibrination in colloid mill, black soya bean slurries is made；
(4) it will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；
(5) the soya bean slurries in the black soya bean slurries in step (3) and step (4) are well mixed, boiled, homogeneous, filtered, obtain
Mixed serum；
(6) mixed serum into step (5) adds gluconic acid lactone, and the weight ratio of mixed serum and gluconic acid lactone is
1：(0.001-0.003), and filling obtain semi-finished product；
(7) semi-finished product in step (6) are heated into 20-30min under conditions of 85-90 DEG C, normal temperature are cooled to after it solidifies,
Obtain black soya bean bean curd.
Using above-mentioned technical proposal,
More preferably：The weight ratio of black soya bean slurries and the soya bean slurries is (30-40) in the step (5)：100.
Using above-mentioned technical proposal, black soya bean bean curd is made after black soya bean slurries and the mixing of soya bean slurries with astringent taste, significantly
Improve the local flavor and mouthfeel of black soya bean bean curd.
In summary, the invention has the advantages that：
After the steps such as black soya bean is soaked by sodium bicarbonate solution, is cooked, defibrination, the cell membrane of black soya bean skin of beancurd cell is broken more to be added
Entirely, so as to discharge more anthocyanidin and nutriment, the utilization rate of black soya bean skin of beancurd and the recovery rate of anthocyanidin are improved.Using
Microwave heats black soya bean at a lower temperature, and microwave reaches the inside of black soya bean, can be quickly converted to heat energy and make cell interior temperature
Rapid increase is spent, shortens the heat time, the loss that anthocyanidin is caused due to heat time length is reduced.It is black in the presence of microwave field
The cell wall rupture of beans skin of beancurd, the active ingredient such as the anthocyanidin of cell interior outflow, the electromagnetic field that microwave is produced can accelerate cyanine
The speed that the compositions such as element spread to aqueous solution interface, improves anthocyanidin extraction efficiency.Adding acetic acid makes solution be sour environment, makes
The extraction of anthocyanidin is more stable.The anthocyanidin extracted in solution is chelated with EDTA, so as to be conducive to stablizing anthocyanidin, enters one
Step reduces the loss of anthocyanidin.So that the black soya bean soymilk and black soya bean bean curd anthocyanidin content that prepare are high.
Extraction adds alkali to be adjusted to alkalescent after terminating, it is to avoid when preparing soya-bean milk, and acetic acid destroys the colloidal state of soya-bean milk.Due to
Black soya bean slurries have astringent taste, cause mouthfeel poor, and after the mixing of soya bean slurries, substantially improve the local flavor and mouth of black soya bean soymilk
Sense.
Embodiment
With reference to embodiment, the present invention will be described in detail.
Embodiment 1：A kind of preparation method of black soya bean soymilk, comprises the following steps：
A, step a specifically include following steps：
A1, it will clean up and be put into container after black soya bean removal of impurities, the weight of normal temperature water submerged black soya bean, black soya bean and water is added into container
It is 1 to measure portion rate：6, soak 8 hours；
A2, add acetic acid into step a1 container, regulation pH is 2, and container is put into micro-wave oven and heated, power is 650W,
40 DEG C of temperature control, heat time 5min；
Add sodium acid carbonate in a3, the container into step a2, the ratio of weight and number of black soya bean and sodium acid carbonate is 1：0.001, adjust
Section pH is alkalescent, and the weight ratio for adding food-grade EDTA, EDTA and black soya bean is 0.05：100；
B, the black soya bean after being soaked in step a and solution be put into pressure cooker and boiled, temperature is 110 DEG C, and brew time is 0.5 small
When；
C, the black soya bean after being boiled in step b and solution put into defibrination in colloid mill, black soya bean slurries are made；
It d, will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；
E, the soya bean slurries in the black soya bean slurries and step d in step c are well mixed, the weight of black soya bean slurries and soya bean slurries
Than for 20：100, boil, homogeneous, filter, obtain mixed serum；
F, by the mixed serum in step e use ultraviolet sterilization after it is filling, obtain black soya bean soymilk.
Embodiment 2：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, black soya bean and water in step a1
Ratio of weight and number is 1：7.
Embodiment 3：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, black soya bean and water in step a1
Ratio of weight and number is 1：8.
Embodiment 4：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that it is 3 that pH is adjusted in step a2.
Embodiment 5：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that it is 4 that pH is adjusted in step a2.
Embodiment 6：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave heats work(in step a2
Rate is 660W.
Embodiment 7：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave heats work(in step a2
Rate is 680W.
Embodiment 8：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave heats work(in step a2
Rate is 700W.
Embodiment 9：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave heating is warm in step a2
Spend for 45 DEG C.
Embodiment 10：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave is heated in step a2
Temperature is 50 DEG C.
Embodiment 11：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave is heated in step a2
Time is 7min.
Embodiment 12：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave is heated in step a2
Time is 10min.
Embodiment 13：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, black soya bean and carbon in step a3
The ratio of weight and number of sour hydrogen sodium is 1：0.002.
Embodiment 14：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, black soya bean and carbon in step a3
The ratio of weight and number of sour hydrogen sodium is 1：0.003.
Embodiment 15：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, in step a3 EDTA with it is black
The weight ratio of beans is 0.1：100.
Embodiment 16：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, in step a3 EDTA with it is black
The weight ratio of beans is 0.2：100.
Embodiment 17：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, soak time in step a3
For 10 hours.
Embodiment 18：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, soak time in step a3
For 12 hours.
Embodiment 19：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that temperature is 115 in step b
℃。
Embodiment 20：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that temperature is 121 in step b
℃。
Embodiment 21：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that the time is 0.75 in step b
Hour.
Embodiment 22：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that the time is 1 small in step b
When.
Embodiment 23：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, in step e black soya bean slurries with
The weight ratio of soya bean slurries is 25：100.
Embodiment 24：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is, in step b black soya bean slurries with
The weight ratio of soya bean slurries is 30：100.
Embodiment 25：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that pH is adjusted in step a2 is
6。
Embodiment 26：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave is heated in step a2
Temperature is 65 DEG C.
Embodiment 27：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that microwave is heated in step a2
Time is 20min.
Embodiment 28：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that brew time is in step b
2 hours.
Embodiment 29：A kind of preparation method of black soya bean bean curd, comprises the following steps,
(1) it will clean up and be put into container after black soya bean removal of impurities, the weight of normal temperature water submerged black soya bean, black soya bean and water is added into container
It is 1 to measure portion rate：6, soak 8 hours, acetic acid is added into container, regulation pH is 2, and container is put into micro-wave oven and heated, work(
Rate is 650W, and 40 DEG C of temperature control, heat time 5min adds the weight of sodium acid carbonate, black soya bean and sodium acid carbonate into container
Portion rate is 1：0.001, regulation pH are alkalescent, and the weight ratio for adding food-grade EDTA, EDTA and black soya bean is 0.05：100；
(2) black soya bean after being soaked in step (1) and solution are put into pressure cooker and boiled, temperature is 110 DEG C, brew time is
0.5 hour；
(3) black soya bean after being boiled in step (2) and solution are put into defibrination in colloid mill, black soya bean slurries is made；
(4) it will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；
(5) the soya bean slurries in the black soya bean slurries in step (3) and step (4) are well mixed, black soya bean slurries and soya bean slurries
Weight ratio be 35：100, boil, homogeneous, filter, obtain mixed serum；
(6) mixed serum into step (5) adds gluconic acid lactone, and the weight ratio of mixed serum and gluconic acid lactone is
1：0.001, and filling obtain semi-finished product；
(7) semi-finished product in step (6) are heated into 25min under conditions of 85-90 DEG C, after being cooled to normal temperature after its solidification, obtained
To black soya bean bean curd.
Embodiment 30：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, step (5) black soya bean slurries
Weight ratio with soya bean slurries is 20：100.
Embodiment 31：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, step (5) black soya bean slurries
Weight ratio with soya bean slurries is 30：100.
Embodiment 32：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, step (5) black soya bean slurries
Weight ratio with soya bean slurries is 40：100.
Embodiment 33：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, step (5) black soya bean slurries
Weight ratio with soya bean slurries is 50：100.
Embodiment 34：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, step (6) mixed serum
It is 1 with gluconic acid lactone weight ratio：0.002.
Embodiment 35：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, step (6) mixed serum
It is 1 with gluconic acid lactone weight ratio：0.003.
Embodiment 36：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, when being heated in step (7)
Between be 20min.
Embodiment 37：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, when being heated in step (7)
Between be 30min.
Embodiment 38：A kind of preparation method of black soya bean bean curd, the difference with embodiment 29 is, when being heated in step (7)
Between be 40min.
Comparative example 1：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that step a2 is to be put into container
Heated in micro-wave oven, power is 650W, 40 DEG C of temperature control, heat time 5min.
Comparative example 2：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that step a2 is to step a1's
Acetic acid is added in container, regulation pH is 2, is heated using steam to container, 40 DEG C of temperature control, heat time 5min.
Comparative example 3：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that step a2 is to step a1's
Acetic acid is added in container, regulation pH is 2.
Comparative example 4：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that step a1 is by black soya bean removal of impurities
After clean up and be put into container, 70 DEG C of hot water are added into container and flood black soya bean, the ratio of weight and number of black soya bean and water is 1：6,
Immersion 8 hours.
Comparative example 5：A kind of preparation method of black soya bean soymilk, the difference with embodiment 1 is that step a3 is into step a2
Container in add sodium acid carbonate, the ratio of weight and number of black soya bean and sodium acid carbonate is 1：0.001, regulation pH are alkalescent.
Comparative example 6：A kind of preparation method of black soya bean soymilk, is mainly included the following steps that：
(1) it will be dried after black soya bean, soya bean, black sticky rice, Qarnet rice wash clean, grinding obtains mixed powder；(2) Chinese medicine material is added water
Boil 2-4 hours, filter and remove residue, filtrate ultrafiltration obtains decoction liquor；
(3) mixed powder, decoction liquor are mixed with other surplus stocks, added water, after cooking, cross 180-220 mesh sieves, homogeneous sterilizing is filled
Dress obtains black soya bean soymilk.(disclose a kind of rich anthocyanidin in using publication No. for CN103815041A Chinese invention patent black
The preparation method of beans soya-bean milk)
Test anthocyanidin content measure
Test specimen：Using the black soya bean soymilk and black soya bean bean curd prepared in embodiment 1-38 as test specimen 1-38, using pair
The black soya bean soymilk prepared in ratio 1-6 is as control sample 1-6, and number consecutively is 1-44 groups.
Test method：Using NY/T 2640-2014《Measure-high performance liquid chromatography of anthocyanidin in plant-derived food
Method》Specified in method, determine 1-44 group samples in anthocyanidin content.
Result of the test：Anthocyanidin content data in 1-44 group samples are as shown in table 1.
Anthocyanidin content in the 1-44 group samples of table 1
Test two anthocyanidin recovery rates measure
Test specimen：Using the black soya bean soymilk and black soya bean bean curd prepared in embodiment 1-38 as test specimen 1-38, using pair
The black soya bean soymilk prepared in ratio 1-6 is as control sample 1-6, and number consecutively is 1-44 groups.
Test method：Using NY/T 2640-2014《Measure-high performance liquid chromatography of anthocyanidin in plant-derived food
Method》Specified in method, the anthocyanidin content tested first in the black soya bean raw material of constant weight, then determine using identical weight
Anthocyanidin content in 1-44 group samples prepared by raw material, calculating anthocyanidin recovery rate=(anthocyanidin content/original cyanine in sample
Cellulose content) * 100%.
Result of the test：Anthocyanidin recovery rate data in 1-44 group samples are as shown in table 2.
Anthocyanidin recovery rate data in the 1-44 group samples of table 2
Test result analysis：The comparison of test results of embodiment 1-38 and comparative example 6 is understood, prepared by the method in the application
The content and recovery rate of anthocyanidin are far above comparative example 6 in black soya bean soymilk and black soya bean bean curd.By embodiment 1, embodiment 4, implement
The comparison of test results of example 5, embodiment 25 and comparative example 1 understands that black soya bean adds acetic acid before microwave heating, and it is acidity to make solution
Environment, makes the extraction of anthocyanidin more stable, reduces the loss of anthocyanidin, if pH is too high anthocyanidin can be caused easy in heating
Decompose.
By the experiment knot of embodiment 1, embodiment 9, embodiment 10, embodiment 26, comparative example 2, comparative example 3 and comparative example 4
Fruit contrast understands that black soya bean is heated under the immersion of acetic acid using microwave, and microwave energy is quickly converted to heat energy and makes cell interior temperature
Rapid increase is spent, shortens the heat time, anthocyanidin is reduced due to the high loss caused with time length of heating-up temperature.In microwave field
The cell wall rupture of the lower black soya bean skin of beancurd of effect, the active ingredient outflow such as the anthocyanidin of cell interior, the electromagnetic field that microwave is produced can
The speed for accelerating the compositions such as anthocyanidin to be spread to aqueous solution interface, improves anthocyanidin extraction efficiency.And with heating-up temperature
Improve, anthocyanidin content and recovery rate are gradually reduced, and illustrate anthocyanidin non-refractory, easily decompose at high temperature.
The comparison of test results of embodiment 1, embodiment 11, embodiment 12 and embodiment 27 is understood, as microwave is heated
The content and recovery rate of anthocyanidin are gradually reduced in the increase of time, sample, illustrate that at the same temperature, the heat time is long
Anthocyanidin can be decomposed.
The comparison of test results of embodiment 1, embodiment 15, embodiment 16 and comparative example 5 is understood, food-grade EDTA is added
Afterwards, the anthocyanidin extracted in solution is chelated with EDTA, so that anthocyanidin is more stablized, reduces the loss of anthocyanidin.
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of black soya bean soymilk, it is characterised in that comprise the following steps：
A, it will clean up and be put into container after black soya bean removal of impurities, normal temperature water submerged black soya bean is added into container, bicarbonate is added
Sodium, soaks after being uniformly mixed；
B, by step a soak after black soya bean and solution be put into pressure cooker and boil；
C, the black soya bean after being boiled in step b and solution put into defibrination in colloid mill, black soya bean slurries are made；
It d, will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；
E, the soya bean slurries in the black soya bean slurries and step d in step c are well mixed, boil, homogeneous, filter, mixed
Slurries；
F, by step e mixed serum sterilization, it is filling, obtain black soya bean soymilk.
2. the preparation method of black soya bean soymilk according to claim 1, it is characterised in that the step a specifically includes as follows
Step：
A1, it will clean up and be put into container after black soya bean removal of impurities, normal temperature water submerged black soya bean is added into container；
A2, add acetic acid into step a1 container, regulation pH is 2-4, and container is put into microwave device and heated, and power is
650-700W, 40-50 DEG C of temperature control, heat time 5-10min；
Sodium acid carbonate is added in a3, the container into step a2, regulation pH is alkalescent, is soaked after being uniformly mixed.
3. the preparation method of black soya bean soymilk according to claim 2, it is characterised in that added when being soaked in the step a3
Food-grade EDTA, the EDTA and black soya bean weight ratio is（0.05-0.2）：100.
4. the preparation method of black soya bean soymilk according to claim 1, it is characterised in that black soya bean and water in the step a
Ratio of weight and number is 1：（6-8）.
5. the preparation method of black soya bean soymilk according to claim 4, it is characterised in that black soya bean and carbonic acid in the step a
The ratio of weight and number of hydrogen sodium is 1：（0.001-0.003）.
6. the preparation method of black soya bean soymilk according to claim 1, it is characterised in that soak time is in the step a
8-12 hours.
7. the preparation method of black soya bean soymilk according to claim 1, it is characterised in that temperature in the step b mesohighs pot
Spend for 110-121 DEG C, brew time is 0.5-1 hours.
8. the preparation method of black soya bean soymilk according to claim 1, it is characterised in that in the step e black soya bean slurries with
The weight ratio of the soya bean slurries is（20-30）：100.
9. a kind of preparation method of black soya bean bean curd, it is characterised in that comprise the following steps：
（1）It is put into being cleaned up after black soya bean removal of impurities in container, normal-temperature water and sodium acid carbonate is sequentially added into container, stirring is mixed
Close uniform rear immersion；
（2）By step（1）Black soya bean and solution after middle immersion, which are put into pressure cooker, to be boiled；
（3）By step（2）In boil after black soya bean and solution input colloid mill in defibrination, black soya bean slurries are made；
（4）It will be cleaned up after soya bean removal of impurities, soya bean slurries be made according to a conventional method；
（5）By step（3）In black soya bean slurries and step（4）In soya bean slurries be well mixed, boil, homogeneous, filter, obtain
Mixed serum；
（6）To step（5）In mixed serum add gluconic acid lactone, the weight ratio of mixed serum and gluconic acid lactone is
1：（0.001-0.003）, and filling obtain semi-finished product；
（7）By step（6）In semi-finished product 20-30min is heated under conditions of 85-90 DEG C, after its solidification after be cooled to normal temperature,
Obtain black soya bean bean curd.
10. the preparation method of black soya bean bean curd according to claim 9, it is characterised in that the step（5）Middle black soya bean slurries
Weight ratio with the soya bean slurries is（30-40）：100.
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