CN107183647A - A kind of preparation method of the full powder of instant type cyperue esculentus - Google Patents

Abstract

The invention discloses a preparation method of ready-to-eat whole bean powder. Utilizing the water-soluble characteristics of the water-soluble components of oily bean, protein can be dissolved in water above the isoelectric point, starch can be gelatinized and dissolved in water, oil can be emulsified and crude fiber can be finely granulated, the oily bean After crushing and sieving the oily bean flour obtained by adding water containing a softener, soaking and refining, heating and gelatinizing, adding an emulsifier to emulsify the oil, passing a colloid mill to make the crude fiber particles of the oily bean fine, and using a homogenizer The homogenization treatment is carried out on the material system, and the homogeneous liquid of the oily bean is spray-dried to obtain the ready-to-eat whole powder of the oily bean. The preparation method of the ready-to-eat whole bean powder of the present invention is low in cost, fully utilized in raw materials, rich in crude fiber, active ingredients and nutrients, convenient to eat, good in brewing and dispersibility, fine and smooth in taste, good in flavor, and mechanizable .

Description

A kind of preparation method of ready-to-eat oily bean whole powder

technical field

The invention relates to the technical field of oily bean processing, and more specifically relates to a preparation method of oily bean fine powder.

Background technique

Sativus Baeck (Cyperus esculentus L.Var. Sativus Baeck), also known as tiger nuts, ginseng beans, tiger beans, iron water chestnuts, underground chestnuts and underground walnuts, belongs to Cyperaceae (Cyperaceae). The herb is one of the most nutritious nuts in tropical to temperate regions. Its origin is Africa and countries along the Mediterranean Sea, and it has a long history of planting. The oily bean is very adaptable. Our country introduced the cultivation of the oily bean from Bulgaria in 1960, and it was successfully introduced and cultivated in Xinjiang in 1964. At present, it is cultivated in Heilongjiang, Beijing, Hebei, Henan, Hubei, Hunan, Shaanxi, Shanxi and Shandong. , Sichuan and other provinces and cities have oily bean planting.

Youshadou is a high-quality, high-yielding, high-value multi-purpose new crop for oil and grain. It is also known as Shan sedge, and it is also an ornamental plant for beautifying and greening the environment. Yassa bean has strong adaptability and high yield. It can be planted in beaches, hills, hills, forests, etc. in the north and south of my country. It is resistant to drought and waterlogging, easy to plant and easy to manage. , orchards, melon fields, etc.). The needle shape of oily bean is thin and long, and the plant height is about 1 meter. It grows vigorously, has strong tillering ability, and underground tubers. Oil sand beans are mainly harvested from underground nuclear rhizome fruits, and the dry fruit weight is 1.6 to 3.6 grams. According to the performance of dry grain weight, plant type and tuber distribution, scientific research divides oil sand beans into two types and 4 small types, that is, large grain type Varieties (including ordinary large-grain type and extra-large-grain type) and small-grain type varieties (including small-grain type and medium-grain type). Oil sand beans contain a lot of sugar, and their sowing, management, harvesting, and storage are similar to peanuts. They are light-loving, aerobic, early-tolerant, and salt-alkali resistant. They are best planted on yellow sand soil, with higher yields, well-developed root systems, and fast growth. There are many points, and each hole results in 200 to 300 grains. Sowing in spring, 8-10kg per acre, sowing period from April to June, plant-to-plant spacing 30cm, row spacing 50cm, and the whole growth period is about 110 days. There are very few pests and diseases, and no spraying is required. Planting oil sand beans can generally produce 1000-2000 kg of fresh beans and 600-1200 kg of dry beans per mu.

After the oily bean is harvested, it must go through impurity removal (remove the soil, stones, glass, iron nails, old seed shells, damaged fruits caused by diseases, pests and rats, etc.), cleaning (remove the oily bean Rinse away the dirt and fibrous roots attached to the surface), grading (use sieves with different meshes to divide the oily beans into different grades according to their particle sizes, so as to facilitate product processing and sales, and increase commodity value. After removing small and irregular ones, they can be used for Squeeze oil), peeling (the skin of oily bean is light brown, with knots and scales, the skin is the reason for the discomfort after eating when eaten fresh. Before processing flavor snacks, try to remove the skin that produces discomfort after eating, reduce and wash again ( After peeling, the oily beans are rinsed with clean water, and the slag of the skin can be entered into the processing stage after being cleaned) and other treatments.

Oil Shadou contains 15-30% oil. Yousha soybean oil is clear and reddish in color, without precipitation, strong fragrance and no peculiar smell, and is not frozen below 0°C. It can be used as seasoning oil for exquisite dishes and meets the national edible oil standard. It is one of the most promising new oil crops among plants today. one. In addition to extracting oil, oily beans can also be processed into a variety of convenience foods such as puffed and delicious oily beans for sale. They can be eaten raw, fried, or fried, with a sweet taste. The oil-pressed cake can be processed into cakes, soy sauce and vinegar, and high-quality starch, sugar, cellulose and wine can be extracted. The oil-pressed cake is further processed. 100 kg of cake can extract 30 kg of high-quality starch, boil 30-34 kg of sugar, and brew 14-16 kg of 40-50% liquor. feed. The slender and tough leaves of the oily bean are ideal raw materials for weaving handicrafts, and can also be used as forage for breeding cattle and sheep.

According to the "Compendium of Xinhua Materia Medica", the tubers of Yousha Dou are pungent, sweet, and warm in nature, and have the effects of soothing the liver and promoting qi, strengthening the spleen and stomach, and are mainly used to treat hypochondriac pain and chest tightness caused by stagnation of Qi stagnation caused by liver depression; spleen and stomach Qi stagnation Abdominal fullness, stomach pain, loss of appetite, spleen deficiency, food stagnation, indigestion embolism. Studies have shown that the oil content of oily bean cultivated in my country is 15-30%, and the general oil content is 20-30%. Oleosa soybean oil contains 20% saturated fatty acid, 64% oleic acid, 11% linoleic acid, 2% linoleic acid, unsaturated oleic acid accounts for the absolute majority, comparable to olive oil and almond oil, and also contains a large amount of Natural vitamin E; the starch content of oily bean is also very high, ranging from 12% to 42%, generally 15% to 30%. Amylopectin accounts for 66.42%; Yousha beans contain 20-35% of soluble sugars, mainly sucrose, glucose and fructose, so eating them raw has a sweet taste; Yousha beans have a protein content of 5-12%, which is equivalent to rice , the digestibility is very high, and contains 20 kinds of amino acids, and is very nutritious; the oily bean contains 20-42% dietary fiber, which can be used as a potential ingredient of a healthy diet; the oily bean contains 4-8% of minerals, It is a good source of trace elements needed by the human body.

At present, the research on the processing and utilization of the oily soybean is still in its infancy, mainly focusing on the component analysis and extraction of the oily soybean oil, and its industrial processing is still in the conception and demonstration. In terms of basic research, Yu Hong et al. (2015) reviewed the chemical composition and application research progress of Yousha bean; Yan Jun (2016) analyzed and compared the main components of Yousha bean from different places; Tian Yu (2016) studied the oil The oil extraction process and the quality of the oily soybean oil; Hu Weidong (2013) conducted a preliminary study on the ultrasonic-assisted extraction of the oily soybean oil; Wu Zhengqi and Yu Pan (2017) and Yan Han (2009) studied the aqueous enzymatic extraction of the oily soybean oil process and process parameters. In terms of patent technology, patent number CN 101731621 A relates to a kind of oily bean health food and its production method; patent number CN 101731710 A relates to a kind of oily bean beverage and its production method; and its preparation method; Patent No. CN 101731710 A relates to an oily bean drink and its preparation method; Patent No. CN 1313056 A relates to a vegetable protein drink and its preparation method; Patent No. CN102018043 A relates to a preparation method of an oily bean drink ; Patent No. CN 104186915 A relates to the preparation of oily soybean meal protein and its application in beef sausage; patent No. CN 102038180 A relates to oily soybean paste.

Aiming at the composition characteristics of oily bean, combined with modern food consumption habits and characteristics, how to develop oily bean with high added value, high technical content, full utilization of raw materials, convenient consumption, outstanding nutritional and health functions, high hygiene and safety, and less environmental pollution Food, strengthen the application research of modern high-tech in the processing of oily bean series food, realize the industrialization of oily bean food processing as soon as possible, and promote the virtuous cycle and sustainable development of oily bean planting-processing, which is still the key point of the whole oily bean industry direction of efforts.

Contents of the invention

Aiming at the insufficient utilization of oily bean and the deficiencies in the prior art, the purpose of the present invention is to provide a low-cost, fully utilized raw material, rich in crude fiber and active ingredients and nutrients, convenient to eat, brewing and dispersing The preparation method of the ready-to-eat whole powder of oily bean with good performance, delicate and smooth taste, good flavor and mechanization is disclosed.

In order to achieve the above object, the present invention adopts the following technical measures:

The technical idea of the present invention is as follows: Utilize the water-soluble characteristics of the water-soluble components of oily bean, protein can be dissolved in water above the isoelectric point, starch can be gelatinized and dissolved in water, oil can be emulsified and crude fiber can be finely granulated The nature of the oily bean, the oily bean powder obtained by crushing and sieving the oily bean is soaked in water containing a softener for grinding, heating and gelatinizing, adding an emulsifier to emulsify the oil, and passing the colloid mill to make the oily bean coarse fiber particles For micronization, the material system is homogenized with a homogenizer, and the homogeneous liquid of the oily bean is spray-dried to obtain the ready-to-eat whole powder of the oily bean.

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are as follows:

(1) Crushing and sieving: take the peeled oily bean, grind it with a stainless steel grinder (any type), and sieve it through a standard sieve to get the oily bean powder for later use.

Described oily bean refers to the dry tuber of vegetable oily bean, and its variety includes two major types, 4 small types, namely large-grained varieties (comprising ordinary large-grained and extra-large-grained types) and small-grained varieties (including small-grained and Medium-grain type); the said oily bean powder has a particle size of sieving through a 20-600 mesh standard sieve.

Preferably, the oily bean refers to the dry tuber of the vegetable oily bean, and its variety is a small-grained variety and potentially any oily bean variety; the particle size of the oily bean powder is 40-200 mesh standard Sieve through a sieve.

The characteristics of large-grained varieties: large and few tubers, and the distribution is relatively concentrated.

Large-grain varieties include ordinary large-grain and extra-large-grain. Ordinary large-grain type: larger and fewer tubers, thousand-grain weight: 500-800 grams; extra-large-grain type: larger and fewer tubers, thousand-grain weight: ≧800 grams.

Features of large-grained varieties: small and numerous tubers, more concentrated distribution.

Small-grain varieties include small-grain and medium-grain. Small-grain type: smaller and more tubers, thousand-grain weight: ≦400 grams; medium-grain type: more and smaller tubers, thousand-grain weight: 400-500 grams.

(2) Soaking and refining: add 3 to 100 times the mass of water to the Yousha bean powder, adjust the temperature of the mixture to 0-60°C, and add a softener with a mass fraction of 0.05 to 1% of the mixture while stirring. Stirring is continued for 0.5-5 hours, so that the oily bean powder fully absorbs water and swells; the oily bean grinding liquid is obtained by refining with a refiner. The stirring speed of this step is controlled to be 10-250 rpm.

The softening agent is analytically pure or edible grade trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, trisodium citrate, tripotassium citrate, disodium edetate, sodium carbonate and potassium carbonate or a mixture of any two.

Preferably, the softening agent is food grade sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, trisodium citrate, tripotassium citrate, sodium carbonate and potassium carbonate or a mixture of any two.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) above the gelatinization temperature of the oily bean starch and maintain it for 0.1 to 4 hours, so that the oily bean starch is fully gelatinized and Fully hydrate the oily bean crude fiber to obtain a starch-gelatinized oily bean slurry; add a monomeric emulsifier or a compound emulsifier with a mass fraction of 0.05-2% of the starch-gelatinized oily bean slurry, and continue stirring for 0.1 The emulsifier is fully dissolved and dispersed within ~2 hours, and the mixed material is treated with a colloid mill for 2 to 3 times to make the crude fiber particles of the oily bean finely divided, and the oily green bean emulsified slurry after the coarse fiber particles are finely refined is obtained. The stirring speed of this step is controlled to be 10-300 rpm.

The gelatinization temperature of the oily bean starch is 65-99°C; the monomer emulsifier is food-grade monoglycerides with different HLB values, triglycerides with different HLB values, lecithin, and different HLB values. sucrose fatty acid ester, soybean lecithin, span (Span) of different HLB values, Tween, sodium stearoyl lactylate and calcium stearoyl lactylate of different HLB values; the compound emulsifier described is two edible Grade monomer emulsifiers are mixed according to the HLB value to obtain a mixture with an HLB value of 8-14.

Preferably, the gelatinization temperature of the oily bean starch is 70-95°C; the monomer emulsifier is food-grade monoglycerides with different HLB values, triglycerides with different HLB values, lecithin , different HLB values of sucrose fatty acid esters, soybean lecithin, the span (Span) of different HLB values and the Tween of different HLB values; The mixture with HLB value of 8-12 obtained by calculating the mixing ratio.

(4) Homogenization: use a homogenizer to refine the crude fiber particles obtained in step (3) and homogenize the oily bean emulsified slurry for 1 to 2 times under a specific homogenization pressure to make the crude fiber particles in the oily bean emulsification slurry Further miniaturization and homogenization can obtain a homogeneous slurry with an average diameter of crude fiber particles of the oily sand bean at the nanometer level.

The homogenizer is a high-pressure homogenizer and an ultrahigh-pressure nano-homogenizer commonly used in the food industry or the pharmaceutical industry; the specific homogenization pressure is a homogenization pressure≧20MPa; It is at the nanometer level, which means that the average diameter is less than 10 ^-6 m (μm).

Preferably, the homogenizer is a high-pressure homogenizer and an ultrahigh-pressure nano-homogenizer commonly used in the food industry or the pharmaceutical industry; the specific homogenization pressure is a homogenization pressure≧30MPa; The average particle diameter is at the nanometer level, which means that the average diameter is ≦0.5×10 ^-6 m (μm).

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles in the nanometer scale is dried by a spray drying method until the water content reaches ≦5%, cooled to below 40°C, and sealed to obtain ready-to-eat oily bean Whole powder.

In the spray drying method, the spraying method is centrifugal spraying and pressure spraying, the hot air inlet temperature is 145-200°C, the hot air flow rate is 1-20m/s, and the hot air outlet temperature is 60-100°C.

Preferably, in the spray drying method, the spraying method is pressure spraying, the hot air inlet temperature is 170-190°C, the hot air flow rate is 3-10m/s, and the hot air outlet temperature is 70-85°C.

Through the above technical measures, the technical problems such as starch gelatinization, protein dissolution, oil emulsification and crude fiber particle refinement in Yousha bean are mainly solved, and 100% utilization of the raw material of Yousha bean is achieved, nutrients and functional components are completely retained, The product has technical effects such as fine and smooth taste and convenient eating. Compared with the existing oily bean product processing technology, the present invention has the characteristics of simple and convenient processing process, high utilization rate of raw materials, high hygiene and safety of products, outstanding nutrition and health care functions, and the like. After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Compared with the prior art, the advantages and beneficial effects of the inventive method are:

The process is simple, the cost is low, the utilization rate of raw materials is high, rich in crude fiber, active ingredients and nutrients, convenient to eat, good in brewing and dispersibility, fine and smooth in taste, good in flavor, mechanized production can be applied to large and small production scale.

The ready-to-eat oily bean whole powder prepared by the present invention is a uniform powder product, which is white to light yellow, fully utilizes and retains the inherent nutritional components and functional substances in the oily bean, and is rich in crude fiber, protein, and sugar Nutrients and functional substances such as lipids, amino acids, pectin, polyphenols, flavonoids, minerals, vitamins, etc., ready to eat after brewing, can be stored at room temperature, with outstanding health care functions and rich nutrition.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Description of drawings

Fig. 1 is a kind of process flow diagram of ready-to-eat oily bean whole powder.

detailed description

Below, the applicant will further describe the method of the present invention in detail in combination with specific examples.

Example 1:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through an 80-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 500g of Yousha bean powder, add water 6 times its mass, heat the mixture to 45°C while stirring, add 5.3g of sodium tripolyphosphate with a mass fraction of 0.15% of the mixture, and continue Stir for 2 hours to make the oily bean powder fully absorb water and swell; use a refiner to refine the pulp to obtain the oily bean refining liquid. The stirring speed of this step is controlled to be 125 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 90°C and maintain it for 1.5 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to obtain the Yousha bean slurry after the starch gelatinization; Adding 0.05% of the Yousha bean slurry mass fraction after the starch gelatinization is composed of HLB of 3.4 monoglycerides and HLB of 12 sucrose esters and is a composite emulsification of 9 1.8g, continue stirring for 0.5 hour to fully dissolve and disperse the emulsifier, and process the mixture 2 times with a colloid mill to make the crude fiber particles of the oily bean micronized, and obtain the oily bean emulsified slurry after the coarse fiber particles are refined. The stirring speed of this step is controlled to be 125 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nano-level, using the pressure spray drying method at a hot air inlet temperature of 175°C, a hot air flow rate of 7m/s and a hot air outlet temperature of 75°C Under the conditions of drying to a moisture content of ≦5%, cooling to below 40°C, and sealing, 498g of ready-to-eat oily bean whole powder is obtained.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Example 2:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through a 60-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 952 kg of Yousha bean powder, add water 6.5 times its mass, and add 7.14 kg of sodium hexametaphosphate with a mass fraction of 0.10% of the mixed material while stirring, and continue stirring for 3 hours to make Yousha bean The powder fully absorbs water and swells; it is refined with a refiner to obtain the Yousha bean refining liquid. The stirring speed of this step is controlled to be 135 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 95°C and maintain it for 1 hour to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to obtain the oily soybean slurry after the starch gelatinization; adding the soybean lecithin 4.28g of the HLB of 0.06% of the starch gelatinized oily soybean slurry mass fraction 0.06%, and continuing to stir for 0.3 hour so that the emulsifier was fully dissolved and dispersed, and the mixture The material is treated 3 times with a colloid mill to refine the crude fiber particles of the oily bean and obtain the emulsified slurry of the oily bean after the coarse fiber particles are refined. The stirring speed of this step is controlled to be 135 rpm.

(4) Homogenization: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized once at a homogenizing pressure of 60 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nanometer level is sprayed and dried under pressure at a hot air inlet temperature of 180°C, a hot air velocity of 5m/s and a hot air outlet temperature of 75°C Under the conditions of drying to moisture content≦5%, cooling to below 40°C, and sealing to obtain 950.9g of instant-eat-type oily bean whole powder.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Example 3:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through a 100-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 7.5kg of Yousha bean powder, add water 5.5 times its mass, and add 73g of sodium pyrophosphate with a mass fraction of 0.15% of the mixed material while stirring, and continue stirring for 1.5 hours to make Yousha bean powder Sufficiently absorb water and swell; use a refiner to refine pulp to obtain Yousha bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 80°C and maintain it for 2 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to obtain the Yousha bean slurry after the starch gelatinization; add the 0.1% HLB of the Yousha soybean slurry mass fraction after the starch gelatinization is 48.8g of sucrose esters of 11, continue to stir for 1 hour to fully dissolve and disperse the emulsifier, and mix the mixture The material is treated twice with a colloid mill to refine the crude fiber particles of the oily bean and obtain the emulsified slurry of the oily bean after the finer fiber particles are obtained. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nanometer level is sprayed and dried under pressure at a hot air inlet temperature of 185°C, a hot air velocity of 5m/s and a hot air outlet temperature of 75°C Under the condition of dry to moisture content≦5%, cooling, sealing promptly obtains the ready-to-eat type oily bean whole powder 7.49kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Example 4:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through an 80-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 123.5g of Yousha bean powder, add water 6 times its mass, and add 865g of trisodium citrate with a mass fraction of 0.1% of the mixed material while stirring, and continue stirring for 2.5 hours to make Yousha bean The powder fully absorbs water and swells; it is refined with a refiner to obtain the Yousha bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 90°C and maintain it for 1.5 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to get the Yousha bean slurry after the starch gelatinization; Adding 0.08% of the Yousha soybean slurry mass fraction after the starch gelatinization is a compound emulsification with an HLB of 10.5 composed of HLB of 3.8 monoglycerides and HLB of 15 sucrose esters 692g, continue to stir for 1 hour to fully dissolve and disperse the emulsifier, and process the mixed material twice with a colloid mill to make the crude fiber particles of the oily bean micronized, so as to obtain the oily bean emulsified slurry after the coarse fiber particles are refined. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

⑸Spray drying: the homogeneous slurry obtained in step ⑷ with the average diameter of the crude fiber particles of the oily sedge bean at the nanometer level is sprayed and dried under pressure at a hot air inlet temperature of 190°C, a hot air flow rate of 4m/s and a hot air outlet temperature of 80°C Under the condition of dry to moisture content≦5%, cool to below 40 ℃, seal and get ready-to-eat type whole powder 123.1kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Example 5:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through a 100-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 49.5g of oily bean powder, add water 6.5 times its mass, and add 186g of sodium carbonate sodium tripolyphosphate with a mass fraction of 0.05% of the mixed material while stirring, and continue stirring for 1.5 hours to make the oil Shadou powder fully absorbs water and swells; it is refined with a refiner to obtain oiled Shadou grinding liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 85°C and maintain it for 2 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , get the Yousha bean slurry after the starch gelatinization; add the Yousha soybean slurry mass fraction 0.08% after the starch gelatinization, and the HLB that is 4.7 for Span (Span) and the HLB for the Tween of 16 is 9.5 297g of the compound emulsifier, continue to stir for 0.4 hours to fully dissolve and disperse the emulsifier, and process the mixed material 3 times with a colloid mill to make the crude fiber particles of the oily bean micronized, so as to obtain the emulsified oily bean after the coarse fiber particles are refined slurry. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogenization: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized once at a homogenizing pressure of 60 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nano-level, using the pressure spray drying method at a hot air inlet temperature of 175°C, a hot air flow rate of 7m/s and a hot air outlet temperature of 75°C Under the condition of drying to moisture content ≦ 5%, cooling to below 40 ℃, sealing is ready-to-eat type whole powder 49.3kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Embodiment 6:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through an 80-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 213.6 kg of Yousha bean powder, add water 7 times its mass, and under stirring, add 854 g of potassium carbonate with a mass fraction of 0.05% of the mixed material, and continue stirring for 3 hours to make Yousha bean powder Sufficiently absorb water and swell; use a refiner to refine pulp to obtain Yousha bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 90°C and maintain it for 1.5 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , get the Yousha bean slurry after the starch gelatinization; add the Yousha bean slurry mass fraction 0.05% after the starch gelatinization, and the HLB that is 4.3 for Span (Span) and the HLB for the Tween of 13.1 is 9.5 854g of compound emulsifier, continue to stir for 0.3 hour to fully dissolve and disperse the emulsifier, process the mixed material 3 times with a colloid mill, make the crude fiber particles of oily bean to be fine, and obtain the emulsified oily bean after the crude fiber particle is fine slurry. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nanometer level is sprayed and dried under pressure at a hot air inlet temperature of 185°C, a hot air velocity of 5m/s and a hot air outlet temperature of 75°C Under the condition of dry to moisture content ≦ 5%, cool to below 40 ℃, seal and get ready-to-eat type whole powder 212.4kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Embodiment 7:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through a 100-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 1.9kg of Yousha bean powder, add water 6.5 times its mass, and add 21.4g of sodium tripolyphosphate with a mass fraction of 0.15% of the mixed material while stirring, and continue stirring for 2.5 hours to make Yousha The bean powder fully absorbs water and swells; it is refined with a refiner to obtain a Yousha bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 85°C and maintain it for 2 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to get the oily soybean slurry after the starch gelatinization; adding 0.1% of the starch gelatinized oily soybean slurry mass fraction by the HLB of 5.2 monoglycerides and the HLB of 15.0 sucrose esters to form a composite emulsification HLB of 8.5 14.3g, continue to stir for 1 hour to fully dissolve and disperse the emulsifier, and process the mixed material 3 times with a colloid mill to make the crude fiber particles of the oily bean micronized, so as to obtain the oily bean emulsified slurry after the coarse fiber particles are refined. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nano-level, using the pressure spray drying method at a hot air inlet temperature of 175°C, a hot air flow rate of 7m/s and a hot air outlet temperature of 75°C Under the conditions of drying to moisture content≦5%, cooling to below 40 DEG C, and sealing to obtain 1.85 kg of ready-to-eat whole powder of oily beans.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Embodiment 8:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through an 80-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 571.5kg of Yousha bean powder, add water 6 times its mass, heat the mixture to 45°C while stirring, add 6kg of sodium hexametaphosphate with a mass fraction of 0.15% of the mixture, and continue Stir for 2 hours to make the oily bean powder fully absorb water and swell; use a refiner to refine the pulp to obtain the oily bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 90°C and maintain it for 1.5 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to obtain the Yousha bean slurry after the starch gelatinization; Adding the Yousha soybean slurry mass fraction 0.08% after the starch gelatinization is 4.8kg of the monomer emulsifier sodium stearate lactate of 8.3, and continued to stir for 0.5 hour to make the emulsifier fully dissolving and dispersing, and treating the mixed material with a colloid mill for 3 times, so that the coarse fiber particles of the oily bean are refined, and the oily bean emulsified slurry after the coarse fiber particles are refined is obtained. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogenization: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized once at a homogenizing pressure of 60 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nanometer level is sprayed and dried under pressure at a hot air inlet temperature of 180°C, a hot air velocity of 5m/s and a hot air outlet temperature of 75°C Under the condition of dry to moisture content ≦ 5%, cool to below 40 ℃, seal and get ready-to-eat type whole powder 570.1kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Embodiment 9:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through a 100-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 14.7kg of Yousha bean powder, add water 5.5 times its mass, and add 172g of sodium tripolyphosphate with a mass fraction of 0.18% of the mixed material while stirring, and continue stirring for 3 hours to make Yousha bean The powder fully absorbs water and swells; it is refined with a refiner to obtain the Yousha bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 95°C and maintain it for 1 hour to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , to get the oily soybean slurry after the starch gelatinization; adding 0.1% of the starch gelatinized oily soybean slurry mass fraction by the HLB of 5.2 monoglycerides and the HLB of 15.0 sucrose esters to form a composite emulsification HLB of 8.5 96g, continue to stir for 0.1 hour to fully dissolve and disperse the emulsifier, and process the mixed material 3 times with a colloid mill to make the crude fiber particles of the oily bean micronized, so as to obtain the oily bean emulsified slurry after the coarse fiber particles are refined. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

(5) Spray drying: the homogeneous slurry obtained in step (4) with the average diameter of the thick fiber particles of the oily sedge bean at the nano-level, using the pressure spray drying method at a hot air inlet temperature of 175°C, a hot air flow rate of 7m/s and a hot air outlet temperature of 75°C Under the condition of dry to moisture content ≦ 5%,, seal and obtain the ready-to-eat type whole powder 13.9kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

Example 10:

A kind of preparation method of ready-to-eat oily bean whole powder, its steps are:

(1) Crushing and sieving: take the peeled oily soybeans, crush them with a stainless steel grinder and sieve through a 100-mesh standard sieve to obtain oily soybean powder for later use;

(2) Soaking and refining: Take 28.5kg of Yousha bean powder, add water 6 times its mass, heat the mixture to 45°C while stirring, add 300g of sodium pyrophosphate with a mass fraction of 0.15% of the mixture, and continue stirring After 2 hours, the Yousha bean powder was fully absorbed and swelled; it was refined with a refiner to obtain the Yousha bean refining liquid. The stirring speed of this step is controlled to be 145 rpm.

(3) Heating and particle refinement: under the condition of constant stirring, heat the oily bean slurry obtained in step (2) to 90°C and maintain it for 1.5 hours to fully gelatinize the oily bean starch and fully hydrate the oily bean crude fiber , get the Yousha bean slurry after the starch gelatinization; add the Yousha soybean slurry mass fraction 0.1% after the starch gelatinization, and the HLB that is 4.7 for Span (Span) and the HLB for the Tween of 13.3 is 9.5 200g of the compound emulsifier, continue to stir for 0.5 hours to fully dissolve and disperse the emulsifier, and process the mixture 3 times with a colloid mill to make the crude fiber particles of the oily bean micronized, so as to obtain the emulsified oily bean after the coarse fiber particles are refined slurry. The stirring speed of this step is controlled to be 145 rpm.

(4) Homogeneous: use a homogenizer to refine the oily bean emulsified slurry after the crude fiber particles obtained in step (3) are homogenized for 2 times at a homogenizing pressure of 40 MPa, so that the crude fiber particles in the oily bean emulsified slurry are further By refining and homogenizing, a homogeneous slurry with an average diameter of crude fiber particles of the oily sage bean at the nanometer level is obtained.

⑸Spray drying: the homogeneous slurry obtained in step ⑷ with the average diameter of the crude fiber particles of the oily sedge bean at the nanometer level is sprayed and dried under pressure at a hot air inlet temperature of 190°C, a hot air flow rate of 4m/s and a hot air outlet temperature of 80°C Under the condition of dry to moisture content≦5%, cool to below 40 ℃, seal and get ready-to-eat type whole powder 27.2kg.

After measuring, the soluble total sugar (calculated by glucose) content≧22% of gained ready-to-eat type oily bean whole powder; total protein (in N×6.25) content ≧7%; total fat content ≧20%; ash content ≦4% and moisture content ≦5%; physical and chemical indicators and microbial indicators are in line with relevant national standards The requirements of "GB 7101-2015".

The specific embodiments described in this specification are only examples to illustrate the spirit of the present invention. Those skilled in the art to which the present invention belongs can make various modifications or supplements to the described specific embodiments or adopt similar methods to replace them, but they will not deviate from the spirit of the present invention or go beyond the definition of the appended claims range.

Claims (6)

1. a kind of preparation method of the full powder of instant type cyperue esculentus, its step is as follows：

(1) pulverize and sieve：The cyperue esculentus after decortication is taken, is crushed with stainless steel pulverizer and obtains cyperue esculentus powder after being sieved through standard screen It is standby；

(2) defibrination is soaked：The water of 3~100 times of its quality is added into cyperue esculentus powder, mixed material temperature is adjusted to 0~60 DEG C, In the case of stirring, the softening agent of mixed material mass fraction 0.05~1% is added, continues to stir 0.5~5 hour, makes oily Sha The fully water swelling of bean powder end；With paste mill grinding, obtain cyperue esculentus grinding slurry, control the mixing speed of this step for 10~ 250rpm；

(3) heat and particle granular：In the case where being stirred continuously, by step, (2) gained cyperue esculentus grinding slurry is heated to oily Sha It is more than the gelatinization point of beans starch and maintain 0.1~4 hour, cyperue esculentus starch is fully gelatinized and make cyperue esculentus crude fibre abundant Aquation, obtains the cyperue esculentus slurries after starch gelatinization；The list of the cyperue esculentus grind slurries quality fraction 0.05~2% added after starch gelatinization Body emulsifying agent or compound emulsifying agent, continuing to stir makes emulsifying agent fully dissolve and disperse in 0.1~2 hour, and mixed material is used Milling treatment of colloid 2~3 times, makes cyperue esculentus crude fibre particle granular, obtains the tiger nut drink slurrying after crude fibre particle granular Liquid, the mixing speed for controlling this step is 10~300rpm；

(4) homogeneous：With homogenizer by the tiger nut drink slurrying liquid after step (3) the crude fibre particle granular of gained, in homogeneous pressure Homogeneous 1~2 time under power, makes the further granular of crude fibre particle and the homogenization in tiger nut drink slurrying liquid, obtains cyperue esculentus thick Fiber grain average diameter is the homogeneous slurry of Nano grade；

(5) it is spray-dried：By step, (4) gained cyperue esculentus crude fibre average diameter of particles is sprayed for the homogeneous slurry of Nano grade Seasoning drying to moisture Zhi≤5%, cooling, sealing produces the full powder of food type cyperue esculentus.

2. a kind of preparation method of full powder of instant type cyperue esculentus according to claim 1, it is characterised in that：Step（1）In Described cyperue esculentus, refers to the dry tuber of plant cyperue esculentus, and its kind includes two big types, 4 small types, big grain type product Kind：Including common big grain type and especially big grain type, granule type kind：Including granule type and middle grain type；Described cyperue esculentus powder, its grain It is to be sieved through 20~600 mesh standard sieves to spend size.

3. a kind of preparation method of full powder of instant type cyperue esculentus according to claim 1, it is characterised in that：Step（2）In Described softening agent is pure or food grade the tertiary sodium phosphate of analysis, sodium pyrophosphate, sodium tripolyphosphate, calgon, lemon Sour trisodium, citric acid tri potassium, disodium ethylene diamine tetraacetate, sodium carbonate and potassium carbonate or any two kinds of mixture.

4. a kind of preparation method of full powder of instant type cyperue esculentus according to claim 1, it is characterised in that：Step（3）In The gelatinization point of described cyperue esculentus starch is 65~99 DEG C；Described monomer emulsifying agent is the list of the different HLB values of food grade Sweet ester, three polyglycerol esters of different HLB values, lecithin, the sucrose fatty ester of different HLB values, soybean lecithin, different HLB values Sapn, tween, stearoyl lactate and the CSL of different HLB value；Described compound emulsifying agent is two kinds of foods The mixture that the HLB value being mixed to get with level monomer emulsifying agent in HLB value calculating ratio is 8~14.

5. a kind of preparation method of full powder of instant type cyperue esculentus according to claim 1, it is characterised in that：Step（4）In Described homogenizer is food industry or the conventional high pressure homogenizer of pharmaceuticals industry and extra-high-pressure nano homogenizer；Described homogeneous Pressure is Jun matter Ya Li≤20MPa；Described Sha's beans crude fibre average diameter of particles is Nano grade, refers to average diameter ﹤ 10^{- 6}m(μm)。

6. a kind of preparation method of full powder of instant type cyperue esculentus according to claim 1, it is characterised in that：Step（5）In Described spray drying process, its spray pattern is centrifugal spray and press atomization, and hot wind inlet temperature is 145~200 DEG C, hot blast Flow velocity is 1~20m/s, and hot-blast outlet temperature is 60~100 DEG C.