CN102599252A - Production method of deodorized jujube soymilk powder - Google Patents

Abstract

The invention provides a production method of depigmented jujube soybean milk powder. The production method of the depigmented jujube soybean milk powder comprises the following steps: (1) preparing red jujube juice and soybean milk respectively; (2) preparing 5% to 10% granulated sugar solution, heating, and then mixing the granulated sugar solution with a stabilizer; Add the stabilizer solution to the prepared soy milk; then add 35% to 60% (v/v) red date juice while stirring to make it evenly mixed; (3) process the primary product of red date soy milk at high temperature After sterilization, vacuum deodorization treatment is carried out in a vacuum tank in time; (4) The primary product of jujube soybean milk after vacuum deodorization treatment is homogenized and emulsified by a homogenizer, and finally the deodorized red jujube soybean milk powder is obtained. The production process of the present invention combines the nutritional complementary characteristics of jujube and soybean to produce jujube soybean milk powder containing higher protein and vitamins, which is a nutritious and health-care solid drink.

Description

A kind of production method of red jujube soya-bean milk powder that deodorizes

technical field

The invention belongs to the field of food science and engineering, and in particular relates to a production method of jujube soybean milk powder.

Background technique

Jujube is rich in nutrients. In addition to protein, sugar, fatty acids, vitamins, and trace elements, it also contains flavonoids, betulinic acid, oleanolic acid, maslinic acid, catechin, p-coumaroyl ester, jujube Medicinal ingredients such as saponins I, II, III and jujube seed saponin B have high medical and health care value, and are known as "bills of supplements and active vitamins". It has the effects of invigorating the spleen and stomach, nourishing the heart and calming the nerves, promoting blood circulation and regulating menstruation, reducing inflammation and pain, promoting body fluid and stopping diarrhea, and alleviating medicinal properties. It is suitable for weak spleen and stomach, insufficient qi, fatigue, insomnia, allergic purpura, etc.

my country is rich in soybean resources, but the direct utilization rate of people is low, especially for people living in modern cities who have "civilized diseases" due to excessive intake of animal protein and fat. Reasonable utilization and development of soybean food is in line with the trend of the development of the times. The nutritional value of soybeans is very high. In addition to being rich in protein, fat, carbohydrates, crude fiber, and minerals, it also contains a variety of amino acids necessary for the human body. Unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid in fat account for About 60%, it also contains lecithin, which has the effect of lowering cholesterol content and preventing liver cirrhosis, etc. Therefore, soybean products are more and more valued by people. Soymilk powder is a soybean protein solid beverage made from soybeans through a series of processes.

At present, soybean processed products mainly include: soymilk, yogurt, tofu, bean paste, soybean milk powder, and a series of products obtained by extracting functional factors from soybean. Jujube soymilk powder, especially depigmented red jujube soymilk powder has not been reported in existing patents or other documents.

For making jujube juice separately, most of the prior art simply adopt the cooking method to get juice, which is also difficult to meet the needs of jujube juice production of the present invention.

Contents of the invention

The invention aims to provide a production method of deodorized jujube soymilk powder, which combines the characteristics of jujube and soybean nutritional complementarity to produce jujube soymilk powder containing higher protein and vitamins, which is a nutritional and health-care solid drink.

Basic technical scheme of the present invention is as follows:

A production method of depigmented jujube soybean milk powder, comprising the following steps:

(1) prepare jujube juice and soybean milk respectively

(1.1) Heat water 3 to 5 times the weight of red dates to boiling, pour in red dates and cook for 1 to 5 minutes, cool to 30 to 40°C, then beat the jujube meat, and then under the condition of rotating speed of 4000 to 5000r/min After centrifugation for 10 to 20 minutes, jujube juice is obtained; then, at 50 to 60°C, 0.01% to 0.05% pectinase is added to the jujube juice, enzymatically hydrolyzed for 2 to 3 hours, and then centrifuged to obtain Jujube juice with a soluble solid content of 14% to 17%;

(1.2) Soak the cleaned soybeans in 2 to 3 times, 0.5% NaHCO ₃ aqueous solution, soak for 8 to 12 hours, drain the water, add boiling water and refine in a colloid mill for 1 to 2 times to make the final material The water ratio is 1: (3-5), and the temperature is higher than 80 ° C for 10-15 minutes, and the pulverized slurry is centrifuged while it is hot by centrifugation to obtain soybean milk;

(2) Prepare 5%-10% granulated sugar solution, heat it to 60°C, then mix the granulated sugar solution with a stabilizer, stir to promote dissolution; after completely dissolving, cool to 5-10°C to obtain a stabilizer solution; Add the stabilizer solution to the soymilk prepared in step (1.2), and stir for 5 to 7 minutes; then add 35% to 60% (v/v) jujube juice prepared in step (1.1) while stirring to make it evenly mixed, Obtain the primary product of jujube soybean milk;

The stabilizer contains 0.2%-0.5% sucrose ester, 0.2%-0.5% monoglyceride and 0.05%-0.2% sodium carboxymethylcellulose;

(3) Sterilize the primary product of jujube soymilk at 80-90°C for 20-30 minutes, and carry out vacuum deodorization treatment in a vacuum tank in time after sterilization, and the vacuum degree is controlled at 0.05-0.5Mpa;

(4) Using a homogenizer to homogenize and emulsify the primary product of red date soybean milk after vacuum deodorization, and finally obtain the deodorized red date soybean milk powder.

In order to further improve the product quality of deodorizing jujube soybean milk powder, in the above-mentioned step (1.2), it is best to have more than 90% solids to pass through a fineness 150 mesh filter screen through the pulverized slurry. The homogeneous emulsification treatment described in the above step (4) can specifically heat the jujube soymilk to about 70°C to homogenize, and the homogenization pressure is 25-35Mpa; after homogenization, adopt centrifugal spray drying equipment to produce jujube soymilk powder , The inlet air temperature is 120-140°C, and the exhaust air temperature is 60°C. ~75°C.

The present invention has the following advantages:

1. The process of the present invention combines the characteristics of jujube and soybean nutritional complementation to produce jujube soybean milk powder containing higher protein and vitamins, which is a nutritional and health-care solid drink.

2. In the preparation process of jujube soymilk, acidic jujube juice needs to be added to the soymilk. Soybean protein is easily precipitated in an acidic environment, which seriously affects the later processing. This process first adds 0.2% to 0.5% of sucrose esters, 0.2% to 0.5% of monoglycerides and 0.05% to 0.2% of sodium carboxymethyl cellulose and other stabilizers to soymilk to maintain the emulsification stability of jujube soymilk. Very important.

3. The selected stabilizer is difficult to dissolve in water. This process uses 60°C sugar solution to dissolve, which can be completely and quickly dissolved. This helps to improve production efficiency.

4. The product has a strong aroma of red dates and soymilk, no beany smell, bitter taste, fine texture, good solubility, dispersion and stability, no stratification, no precipitation, ready-to-drink, sweet and delicious. It has high nutritional and health value. This product has a scientific and reasonable production process, stable product quality, and is conducive to large-scale industrial production. The product has natural color, delicate texture, and rich flavor, and has broad market prospects.

Detailed ways

The jujube juice is obtained by the following method: the jujubes are washed and pitted, water 3 to 5 times the weight of the jujubes is heated to 100°C in a jacketed pot, the jujube meat is poured in and steamed for 1 to 5 minutes, cooled to 30°C, Then beating in a beater, and then centrifuging for 10 minutes under the condition of 4800r/min through a centrifuge, the jujube juice is obtained. Put jujube juice in a jacketed pot, add 0.01% to 0.05% pectinase at 50 to 60°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain a soluble solid content of 14% to 17%. Jujube juice.

In the production process of the above-mentioned jujube juice, cooking at 100°C (not lower than 80°C) and enzymatic hydrolysis are very important. Cooking can passivate the activity of oxidative enzymes in jujube, and prevent the oxidative discoloration of jujube juice and the oxidative loss of nutrients in the later processing. Cooking can also soften the jujube meat tissue, and after beating, it is conducive to the full dissolution of soluble solids in the jujube and improves the yield of jujube juice. It is also essential to use pectinase to enzymatically hydrolyze the jujube juice. Enzyme hydrolysis can decompose residual pectin or cellulose into low-molecular compounds, and prevent negatively charged macromolecular substances such as pectin or cellulose from agglomerating and precipitating positively charged proteins in soy milk. Most of the prior art simply adopt the cooking method to get the juice, which is difficult to meet the needs of jujube juice production of the present invention.

Soymilk can be obtained by the following method: Soak the cleaned soybeans in 2 to 3 times of 0.5% NaHCO ₃ aqueous solution, soak for 8 to 12 hours, drain the water, add boiling water and grind in a colloid mill for 1 to 2 times , so that the final material-water ratio is 1: (3-5), and heat preservation at a temperature higher than 80° C. for 10-15 minutes, and the pulverized slurry is centrifuged while it is hot by centrifugation to obtain soybean milk.

During the production process of the depigmented jujube soybean milk powder of the present invention, special attention should be paid to the problems of flavor and stability. For example, if the blending process of jujube juice and soy milk is improper, the product is prone to problems such as bland flavor and protein precipitation, which will affect its quality.

The fishy jujube soybean milk powder of the present invention is obtained by the following method:

(1) First make a solution of 5% to 10% granulated sugar, heat it to 60°C, and then mix it with 0.2% to 0.5% of sucrose ester, 0.2% to 0.5% of monoglyceride and 0.05% to 0.2% of carboxymethyl Stabilizers such as sodium cellulose base are mixed in a container and stirred to promote dissolution. After complete dissolution, cool to 5-10°C to prepare a stabilizer solution. Add the stabilizer solution into the soy milk and stir for 5-7 minutes. Then add 35% to 60% jujube juice while stirring to make it evenly mixed.

(2) Sterilize the jujube soymilk at 80-90°C for 20-30 minutes, and then carry out vacuum deodorization treatment in a vacuum tank in time after sterilization, and the vacuum degree is preferably controlled at 0.05-0.5Mpa.

(3) Homogenizing and emulsifying jujube soybean milk by using a homogenizer. The jujube soybean milk should be heated to about 70°C and then homogenized, and the homogenization pressure is about 30Mpa. After homogenization, a centrifugal spray drying equipment is used to produce jujube soybean milk powder. The air inlet temperature is 120-140°C, and the exhaust air temperature is 60°-75°C.

For the main parameters and conditions in each process link in the above technical scheme, it is the suitable scope determined by the applicant through analysis and experiment; The following examples illustrate the scheme of the present invention with specific experimental operation process, and the experimental conditions and setting parameters are different. It should be regarded as a limitation to the basic technical solution of the present invention.

Example 1

1. Preparation of jujube juice

Clean and remove 10kg of red dates, heat 30kg of water in a sandwich pot to 100°C, pour in the sliced jujube meat and cook for 2 minutes, cool to 30°C, beat in a beater, and then pass through a centrifuge After centrifuging for 10 minutes under the condition of rotating speed of 4800r/min, red date juice is obtained. Put the jujube juice in a jacketed pot, add 0.05% pectinase at 50°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain jujube juice with a solid content of 17%.

2. Preparation of Soymilk

Weigh 20kg of soybeans, clean the dust and microorganisms on the surface, soak them in 3 times the weight of 0.5% NaHCO ₃ aqueous solution for 8 hours, if there is a small amount of foam on the water surface, and the skin of the beans is smooth and tight, rub the beans into two pieces. After petal, the surface of cotyledons is smooth, the center part is consistent with the color of the edge, whichever is easy to break along the transverse section. Drain the soaked soybeans, add boiling water to the colloid mill for grinding, so that the final material-water ratio is 1:3, and keep warm for 15 minutes at a temperature higher than 80°C. The ground slurry should reach More than 90% of solids can pass through a 150-mesh filter. The bean dregs in the slurry are separated while hot by means of centrifugation to obtain soymilk.

3. Blending, sterilization and deodorization of soybean milk

The blending of soy milk is carried out in a seasoning pot with a stirrer. First make a solution of 3.6kg of granulated sugar, heat it to 60°C, then mix it with stabilizers such as 0.24kg of sucrose ester, 0.18kg of monoglyceride and 0.06kg of sodium carboxymethyl cellulose, stir to promote dissolution, and wait until completely dissolved , cooled to 10 ° C, dubbed a stabilizer solution. Add the stabilizer solution to the soy milk and stir for 5 minutes. Then add 25kg of jujube juice during the stirring process, stir and mix evenly to obtain jujube soybean milk. Jujube soy milk is sterilized under the sterilization conditions of 80°C and 25 minutes, and vacuum deodorization treatment is carried out in a vacuum tank in time after sterilization, and the vacuum degree is preferably controlled at 0.2Mpa.

4. Homogenization and spray drying

A homogenizer is used to homogenize the jujube soybean milk. Before homogenization, the jujube soybean milk should be heated to about 70°C, and the homogenization pressure should be about 30Mpa. After homogenization, the jujube soybean milk powder is produced by centrifugal spray drying equipment, the inlet air temperature is 130°C, and the exhaust air temperature is 65°C.

Product features: It has a strong aroma of red dates and soybean milk, no beany smell, bitter taste, fine texture, good dissolving and dispersing properties, no layering, ready to drink, sweet and delicious.

Example 2

1. Preparation of jujube juice

Clean and remove 10kg of red dates, heat 40kg of water in a sandwich pot to 100°C, pour in the sliced jujube meat and cook for 2 minutes, cool to 30°C, beat in a beater, and then pass through a centrifuge After centrifuging for 10 minutes under the condition of rotating speed of 4800r/min, red date juice is obtained. Put the jujube juice in a jacketed pot, add 0.03% pectinase at 55°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain jujube juice with a solid content of 16%.

2. Preparation of Soymilk

Weigh 20kg of soybeans, clean the dust and microorganisms on the surface, soak them in 2.5 times the weight of 0.5% NaHCO ₃ aqueous solution for 9 hours, if there is a small amount of foam on the water surface, and the skin of the beans is smooth and tight, rub the beans into two pieces. After petal, the surface of cotyledons is smooth, the center part is consistent with the color of the edge, whichever is easy to break along the transverse section. Drain the soaked soybeans, add 4 times more boiling water to grind in a colloid mill, and keep warm for 10 minutes at a temperature higher than 80°C. The ground slurry should have more than 90% of solids that can pass through. Fineness 150 mesh filter. The bean dregs in the slurry are separated while hot by means of centrifugation to obtain soymilk.

3. Blending, sterilization and deodorization of soybean milk

The blending of soy milk is carried out in a seasoning pot with a stirrer. First make 5kg of granulated sugar into a solution, heat it to 60°C, then mix it with stabilizers such as 0.24kg of sucrose ester, 0.20kg of monoglyceride and 0.16kg of sodium carboxymethylcellulose, and stir to promote dissolution. After complete dissolution, Cool to 10°C and make a stabilizer solution. Add the stabilizer solution to the soy milk and stir for 6 minutes. Then add 38kg of jujube juice under rapid stirring, stir and mix evenly to obtain jujube soybean milk. Jujube soymilk was sterilized at 90°C for 20 minutes, and vacuum deodorization was carried out in a vacuum tank in time after sterilization, and the vacuum degree was preferably controlled at 0.3Mpa.

4. Homogenization and spray drying

A homogenizer is used to homogenize the jujube soybean milk. Before homogenization, the jujube soybean milk should be heated to about 70°C, and the homogenization pressure should be about 25Mpa. After homogenization, the jujube soybean milk powder is produced by centrifugal spray drying equipment, the inlet air temperature is 140°C, and the exhaust air temperature is 65°C.

Product features: The aroma of red dates is harmonious with the aroma of soymilk, without beany, bitter or astringent taste, with good solubility, dispersibility and stability, suitable flavor, sweet and delicious.

Example 3

1. Preparation of jujube juice

Clean and remove 10kg of red dates, heat 50kg of water in a sandwich pot to 100°C, pour in the sliced jujube meat and cook for 2 minutes, cool to 30°C, beat in a beater, and then pass through a centrifuge After centrifuging for 10 minutes under the condition of rotating speed of 4800r/min, red date juice is obtained. Put the jujube juice in a jacketed pot, add 0.04% pectinase at 50°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain jujube juice with a solid content of 14.5%.

2. Preparation of Soymilk

Weigh 20kg of soybeans, clean the dust and microorganisms on the surface, soak them in 3 times the weight of 0.5% NaHCO ₃ aqueous solution for 8 hours, if there is a small amount of foam on the water surface, and the skin of the beans is smooth and tight, rub the beans into two pieces. After petal, the surface of cotyledons is smooth, the center part is consistent with the color of the edge, whichever is easy to break along the transverse section. Drain the soaked soybeans, add 5 times more boiling water to grind in a colloid mill, and keep warm for 10 minutes at a temperature higher than 80°C. The ground slurry should have more than 90% of solids that can pass through. Fineness 150 mesh filter. The bean dregs in the slurry are separated while hot by means of centrifugation to obtain soymilk.

3. Blending, sterilization and deodorization of soybean milk

The blending of soy milk is carried out in a seasoning pot with a stirrer. First make 7kg of granulated sugar into a solution, heat it to 60°C, then mix it with stabilizers such as 0.20kg of sucrose ester, 0.25kg of monoglyceride and 0.15kg of sodium carboxymethyl cellulose, and stir to promote dissolution. After it is completely dissolved, Cool to 10°C and make a stabilizer solution. Add the stabilizer solution to the soy milk and stir for 6 minutes. Then add 50kg of jujube juice under rapid stirring, stir and mix evenly to obtain jujube soybean milk. Jujube soymilk was sterilized at 90°C for 25 minutes, and vacuum deodorization was carried out in a vacuum tank in time after sterilization, and the vacuum degree was preferably controlled at 0.4Mpa.

4. Homogenization and spray drying

A homogenizer is used to homogenize the jujube soybean milk. Before homogenization, the jujube soybean milk should be heated to about 70°C, and the homogenization pressure should be about 30Mpa. After homogenization, the jujube soybean milk powder is produced by centrifugal spray drying equipment, the inlet air temperature is 130°C, and the exhaust air temperature is 60°C.

Product features: The aroma of red dates is harmonious with the aroma of soymilk, without beany smell, bitter taste, good solubility, dispersibility and stability, and suitable flavor.

Claims (3)

1. production method of taking off the raw meat red jujube soymilk powder may further comprise the steps:

(1) prepares jujube juice and soya-bean milk respectively

(1.1) water of 3～5 times of red date weight be heated to boil, pour red date and boiling 1～5 minute into, be cooled to 30～40 ℃, then with the making beating of jujube meat, under rotating speed is the condition of 4000～5000r/min, centrifugalize 10～20min then after, make the red date juice; Under 50～60 ℃, in the red date juice, add 0.01%～0.05% pectase again, enzymolysis 2～3 hours, centrifugation then obtains soluble solid and is 14%～17% jujube juice;

(1.2) soybeans soaking after will cleaning is in 2～3 times, 0.5% NaHCO ₃In the aqueous solution, drain away the water behind immersion 8～12h, add boiling water again and in colloid mill, carry out defibrination 1～2 time; Make final material-water ratio 1: (3～5); And be incubated 10～15min being higher than under 80 ℃ the condition, and adopt the method for centrifugation to centrifugalize while hot through the slurry that grinds, promptly get soya-bean milk;

(2) sugar solubility of preparation 5%～10% is heated to 60 ℃, then sugar solubility is mixed with stabilizing agent, stirs to promote dissolving; After treating to dissolve fully, be cooled to 5～10 ℃, obtain stabiliser solution; Stabiliser solution is added in the soya-bean milk that step (1.2) makes, stirs 5～7min; Add the jujube juice that 35%～60% step (1.1) makes then while stirring, it is mixed, obtain red date soya-bean milk primary product;

Contain 0.2%～0.5% sucrose ester, 0.2%～0.5% monoglyceride and 0.05%～0.2% sodium carboxymethylcellulose in the said stabilizing agent;

(3) to red date soya-bean milk primary product at 80～90 ℃ of following sterilization processing 20～30min, in time in vacuum tank, carry out vacuum deodorization after the sterilization and handle, vacuum degree control is at 0.05～0.5Mpa;

(4) adopt the red date soya-bean milk primary product after homogenizer is handled vacuum deodorization to carry out the emulsifying processing, finally make and take off the raw meat red jujube soymilk powder.

2. production method according to claim 1 is characterized in that: in the step (1.2), reach the solid content that has more than 90% through the slurry that grinds and can pass through fineness 150 mesh filter screens.

3. production method according to claim 1 is characterized in that: it is when the red date soya-bean milk is heated to 70 ℃ of left and right sides, to carry out homogeneous that emulsifying described in the step (4) is handled, and homogenization pressure is 25-35Mpa; Behind the homogeneous, adopt centrifugal spray drying device to produce red jujube soymilk powder, EAT is 120～140 ℃, and temperature of outgoing air is 60 °～75 ℃.