CN112244217A - Sugar-free sweet soybean milk powder and preparation method thereof - Google Patents
Sugar-free sweet soybean milk powder and preparation method thereof Download PDFInfo
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- CN112244217A CN112244217A CN202011146983.1A CN202011146983A CN112244217A CN 112244217 A CN112244217 A CN 112244217A CN 202011146983 A CN202011146983 A CN 202011146983A CN 112244217 A CN112244217 A CN 112244217A
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- milk powder
- soybean milk
- sugar
- hesperidin
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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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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to sugar-free sweet soybean milk powder and a preparation method thereof. The sugar-free sweet soybean milk powder is prepared from the following raw materials in parts by weight: 97-99 parts of raw soybean milk powder; 0.005-0.02 part of hesperidin; 1-3 parts of a nutrition enhancer. The preparation method comprises the following steps: heating water, adding the uniformly mixed raw soybean milk powder, hesperidin and nutrition enhancer, and uniformly stirring to obtain a mixed emulsion; and carrying out spray drying on the mixed emulsion to prepare the sweet soybean milk powder. The soybean milk powder disclosed by the invention is comfortable in taste and suitable for people with diabetes mellitus and high blood pressure, high blood sugar and high blood sugar; the preparation method is simple and easy to implement, does not need beany flavor removal treatment, reduces the loss of beneficial ingredients, and furthest retains the nutritional ingredients of the soybeans.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to sugar-free sweet soybean milk powder and a preparation method thereof.
Background
With the continuous improvement of the life of people, various foods on the market are more and more. Among them, soybean milk powder is popular among people. Because it is a solid food made mainly of soybeans through processing. Contains amino acids and high-quality proteins essential to human body. And is convenient to carry, and can be directly drunk only by infusing with boiled water. The soybean has the effects of reducing LDL cholesterol and lowering blood pressure, the calcium absorption rate in the soybean milk powder is high, and the soybean milk powder can replace milk for partial lactose intolerance patients.
The existing soybean milk powder has single taste and small market demand if sugar is not added. If the cane sugar is added, the health is not good enough, and the sugar is not suitable for people with diabetes and hypertension, hyperlipidemia and hyperglycemia. In addition, in order to obtain a good taste, soybean milk powder needs to be subjected to a treatment for removing the beany flavor, and the beneficial components such as lecithin and saponin contained in soybeans are lost during the treatment.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide sugar-free sweet soybean milk powder which has comfortable taste and is suitable for people with diabetes mellitus and hypertension, hyperlipidemia and hyperglycemia; the invention also provides a preparation method of the soybean protein powder, which is simple and easy to implement, does not need beany flavor removal treatment, reduces the loss of beneficial ingredients, and furthest retains the nutritional ingredients of soybeans.
The sugar-free sweet soybean milk powder is prepared from the following raw materials in parts by weight:
97-99 parts of raw soybean milk powder;
0.005-0.02 part of hesperidin;
1-3 parts of a nutrition enhancer.
Wherein:
the raw soybean milk powder is not subjected to fishy smell removal treatment. The raw soybean milk powder is rich in vegetable protein, saponin, linoleic acid, linolenic acid, oligosaccharide, soybean lecithin and the like, and can effectively reduce the loss of beneficial components without treatment. The efficacy of each component is as follows:
plant protein: the soybean protein in the soybean milk powder is high-quality vegetable protein and can provide 9 amino acids which cannot be synthesized by human bodies and must be absorbed from diets. The soybean protein can also increase the burning rate of fat, promote the excretion of excessive cholesterol, keep the cholesterol content in blood at a low level, thereby softening blood vessels, stabilizing blood pressure and preventing obesity.
Saponin: it has strong antioxidant effect, and can inhibit generation of mottle, promote fat metabolism, and prevent fat aggregation.
Linoleic acid, linolenic acid: linoleic acid in the soybean milk powder can reduce the content of cholesterol and neutral fat in blood, and the linolenic acid has the functions of improving learning ability, resisting allergy and cleaning blood.
Oligosaccharide: it can directly reach intestine, promote reproduction of intestinal lactobacillus, improve intestinal metabolism, prevent constipation, and prevent food poisoning and carcinoma of large intestine.
Soybean lecithin: lecithin is important for the normal activities of cells, and it promotes metabolism, prevents cell aging, keeps the body young, and also prevents color spots and darkness.
The purity of the hesperidin is more than 96%. The hesperidin, namely the neomethyl hesperidin dihydrochalcone, is a low-calorific-value sweetener obtained by performing biological conversion or chemical conversion on a natural component neohesperidin or naringin of citrus, and has the seasoning characteristics of sweetening, increasing aroma, enhancing taste, covering bitter taste and the like; meanwhile, the compound has physiological activities of resisting oxidation, reducing cholesterol, reducing blood sugar and the like, and is widely applied to the fields of food, medicines, functional food, feed and the like. It has pure taste and faint scent, and is pleasant and refreshing.
The nutrition enhancer is taurine and folic acid with the mass ratio of 9: 1. Taurine can inhibit platelet aggregation, reduce blood lipid, maintain normal blood pressure and prevent arteriosclerosis in circulatory system; improve the state of the secretion system in the organism and beneficially regulate the metabolism of the organism. Folic acid, also called vitamin B9 and anti-anemia factor, is one of the essential vitamins for the growth and reproduction of body cells and can improve the immunity of the body.
The preparation method of the sugar-free sweet soybean milk powder comprises the following steps:
heating water, adding the uniformly mixed raw soybean milk powder, hesperidin and nutrition enhancer, and uniformly stirring to obtain a mixed emulsion; and carrying out spray drying on the mixed emulsion to prepare the sweet soybean milk powder.
Wherein:
preferably, the water is purified water.
The amount of the water is 3-5 times of the total mass of the original soybean milk powder, the hesperidin and the nutrition enhancer. So as to ensure the proper solid content of the spraying emulsion and obtain a powder product with better appearance and property.
The temperature is raised to 50-65 ℃.
The spray drying is carried out, wherein the air inlet temperature is 160-190 ℃, and the air outlet temperature is 80-95 ℃.
Compared with the prior art, the invention has the following beneficial effects:
1. the sugar-free sweet soybean milk powder disclosed by the invention is sweet, comfortable and palatable, and is suitable for people of different age groups.
2. Does not increase the physical burden of diabetes patients and people with high blood pressure, high blood sugar and high blood sugar, and belongs to health food.
3. According to the invention, the hesperidin is added into the soybean milk powder, so that the beany flavor of the soybean can be well shielded. The production process is simplified, and simultaneously, the beneficial components in the soybeans are retained to the maximum extent.
4. The preparation method is simple and easy, and has no material loss.
Detailed Description
The present invention will be further described with reference to the following embodiments.
The raw materials used in the examples are as follows:
the raw soybean milk powder is raw soybean milk powder without fishy smell removal treatment.
The purity of hesperidin is more than 96%.
The nutrition enhancer is taurine and folic acid with the mass ratio of 9: 1.
Example 1
Heating purified water with 3 times of the materials to 65 ℃, adding 97 parts of mixed raw soybean milk powder, 0.005 part of hesperidin and 3 parts of nutrition enhancer, and uniformly stirring to obtain mixed emulsion. And (3) carrying out spray drying on the mixed emulsion, wherein the air inlet temperature is 190 ℃, and the air outlet temperature is 95 ℃, so as to obtain the sweet soybean milk powder. The whole preparation process is added without sugar, and belongs to blood sugar reducing health food.
Example 2
Heating purified water 4 times of the materials to 60 ℃, adding 98 parts of mixed raw soybean milk powder, 0.01 part of hesperidin and 2 parts of nutrition enhancer, and uniformly stirring to obtain a mixed emulsion. And (3) carrying out spray drying on the mixed emulsion, wherein the air inlet temperature is 180 ℃, and the air outlet temperature is 85 ℃, so as to obtain the sweet soybean milk powder. The whole preparation process is added without sugar, and belongs to blood sugar reducing health food.
Example 3
Heating 5 times of purified water to 55 ℃, adding 99 parts of mixed raw soybean milk powder, 0.02 part of hesperidin and 1 part of nutrition enhancer, and uniformly stirring to obtain a mixed emulsion. And (3) carrying out spray drying on the mixed emulsion, wherein the air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃, so as to obtain the sweet soybean milk powder. The whole preparation process is added without sugar, and belongs to blood sugar reducing health food.
Claims (9)
1. A sugar-free sweet soybean milk powder is characterized in that: the feed is prepared from the following raw materials in parts by weight:
97-99 parts of raw soybean milk powder;
0.005-0.02 part of hesperidin;
1-3 parts of a nutrition enhancer.
2. The sugar-free sweet soybean milk powder according to claim 1, characterized in that: the raw soybean milk powder is not subjected to fishy smell removal treatment.
3. The sugar-free sweet soybean milk powder according to claim 1, characterized in that: the purity of the hesperidin is more than 96%.
4. The sugar-free sweet soybean milk powder according to claim 1, characterized in that: the nutrition enhancer is taurine and folic acid with the mass ratio of 9: 1.
5. A method for preparing sugar-free sweet soybean milk powder according to any one of claims 1 to 4, characterized by: the method comprises the following steps:
heating water, adding the uniformly mixed raw soybean milk powder, hesperidin and nutrition enhancer, and uniformly stirring to obtain a mixed emulsion; and carrying out spray drying on the mixed emulsion to prepare the sweet soybean milk powder.
6. The method of claim 5, wherein: the water is purified water.
7. The method of claim 5, wherein: the amount of the water is 3-5 times of the total mass of the original soybean milk powder, the hesperidin and the nutrition enhancer.
8. The method of claim 5, wherein: the temperature is raised to 50-65 ℃.
9. The method of claim 5, wherein: the spray drying is carried out, wherein the air inlet temperature is 160-190 ℃, and the air outlet temperature is 80-95 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011146983.1A CN112244217A (en) | 2020-10-23 | 2020-10-23 | Sugar-free sweet soybean milk powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011146983.1A CN112244217A (en) | 2020-10-23 | 2020-10-23 | Sugar-free sweet soybean milk powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112244217A true CN112244217A (en) | 2021-01-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011146983.1A Pending CN112244217A (en) | 2020-10-23 | 2020-10-23 | Sugar-free sweet soybean milk powder and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488014A (en) * | 2011-12-13 | 2012-06-13 | 九三粮油工业集团有限公司 | Sugar-free soybean milk product |
| CN108812920A (en) * | 2018-06-22 | 2018-11-16 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of soybean milk powder |
| CN108935712A (en) * | 2018-06-28 | 2018-12-07 | 湖南艾达伦科技有限公司 | A kind of sugar-free soybean milk and preparation method thereof |
| CN110179098A (en) * | 2019-07-12 | 2019-08-30 | 山东奔月生物科技股份有限公司 | Novel zero card sweetener and preparation method thereof |
-
2020
- 2020-10-23 CN CN202011146983.1A patent/CN112244217A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488014A (en) * | 2011-12-13 | 2012-06-13 | 九三粮油工业集团有限公司 | Sugar-free soybean milk product |
| CN108812920A (en) * | 2018-06-22 | 2018-11-16 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of soybean milk powder |
| CN108935712A (en) * | 2018-06-28 | 2018-12-07 | 湖南艾达伦科技有限公司 | A kind of sugar-free soybean milk and preparation method thereof |
| CN110179098A (en) * | 2019-07-12 | 2019-08-30 | 山东奔月生物科技股份有限公司 | Novel zero card sweetener and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 实用化学品配方手册编委会: "《实用化学品配方手册》", 31 March 2009, 四川科学技术出版社 * |
| 张雪: "《粮油食品工艺学》", 30 September 2017, 中国轻工业出版社 * |
| 陈良等: "新甲基橙皮苷二氢查耳酮的应用研究进展", 《饮料工业》 * |
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Application publication date: 20210122 |
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| RJ01 | Rejection of invention patent application after publication |