CN110584098B - Raw material bag applied to food processing machine, preparation method and application thereof - Google Patents
Raw material bag applied to food processing machine, preparation method and application thereof Download PDFInfo
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- 239000002994 raw material Substances 0.000 title claims abstract description 81
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000012545 processing Methods 0.000 title abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 230
- 244000068988 Glycine max Species 0.000 claims abstract description 229
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 45
- 238000004108 freeze drying Methods 0.000 claims description 34
- 238000007710 freezing Methods 0.000 claims description 28
- 230000008014 freezing Effects 0.000 claims description 28
- 244000075850 Avena orientalis Species 0.000 claims description 22
- 235000007319 Avena orientalis Nutrition 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 22
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 238000001723 curing Methods 0.000 claims description 12
- 240000006162 Chenopodium quinoa Species 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
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- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
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- 235000007215 black sesame Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 235000021537 Beetroot Nutrition 0.000 claims description 5
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- 150000001413 amino acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The application discloses a raw material bag applied to a food processing machine, a preparation method and application thereof, and belongs to the field of food processing. This raw material package suitable for food preparation machine, it includes food preparation machine mixes raw material package and water and smashes into the thick liquid, the raw material package includes according to the part by weight: 15-50 parts of freeze-dried soybean and 40-50 parts of oat. The raw material bag adopts a soybean milk raw material matching scheme taking freeze-dried soybeans as main raw materials, realizes no beany flavor and comprehensive nutrition, can be prepared by a household food processing machine quickly, and meets the requirements of consumers on flavor, health and convenience.
Description
Technical Field
The application relates to a raw material bag applied to a food processing machine, a preparation method and application thereof, and belongs to the field of food processing.
Background
Soybean is an important component of the oriental diet, and chinese resident dietary guidelines recommend that our diet should be consumed daily, while the current people have a severely inadequate dietary legume intake. The vegetable proteins, unsaturated fatty acids and phytochemicals rich in soybean are of great help to current cardiovascular diseases and sub-health.
The reason why the consumer does not eat the beans: beany flavor and poor flavor; most of bean products are processed products such as soybean milk, and the homemade products are very complicated and time-consuming; the industrial processed product is not reassured, and the food safety and additive risk are worried about.
The development of the freeze-drying technology brings new changes of the dietary life style of the beans, the freeze-dried soybeans which are cooked in advance and have physical and chemical properties and sensory states close to those of the soybeans can be obtained through the freeze-drying technology, the problem that the pulping period of the soybeans is long in the household pulping process at present is solved, and the convenience for consumption and preparation of the soybean milk beverage is improved. However, freeze-dried soybeans have two disadvantages: 1. when urease is inactivated in the process of pre-curing the freeze-dried soybeans, protein is partially denatured, and the solubility is poor, so that the stability of the formed pulp is weak; 2. the aroma components in the soybeans are mostly volatile gas, and are lost along with the sublimation process of ice crystals in the freeze-drying process, so that the aroma is weakened insufficiently.
Disclosure of Invention
In order to solve the problems, the raw material bag applied to the food processing machine, the preparation method and the application thereof are provided. The raw material bag adopts a soybean milk raw material matching scheme taking freeze-dried soybeans as main raw materials, realizes no beany flavor and comprehensive nutrition, can be prepared by a household food processing machine quickly, and meets the requirements of consumers on flavor, health and convenience.
According to one aspect of the application, a raw material bag applied to a food processor is provided, the food processor mixes and crushes the raw material bag and water into slurry, and the raw material bag comprises the following components in parts by weight: 15-50 parts of freeze-dried soybean and 40-50 parts of oat. Although the aged and freeze-dried soybeans retain the original color and nutritional characteristics of the soybeans to the maximum extent, the heat treatment causes partial protein denaturation of the soybeans, the stability is slightly weak, and a certain layering phenomenon can be generated in the later grinding process into pulp. By matching with a certain proportion of oat, the effects of stable gelatinization, balanced nutrition and protein complementation are achieved; meanwhile, the original flavor of the soybean milk is kept.
Optionally, the raw material bag comprises the following components in parts by weight: 20-50 parts of freeze-dried soybean and 50 parts of oat. If the oat is too little, the concentration is too low, the gelatinization cannot be stabilized, and if the oat is too much, the flavor of oat and soybean can be achieved; meanwhile, freeze-dried soybeans are complementary with oats, so that the effect of amino acid balance and complementation is achieved, and the nutrition is more comprehensive.
Further, although the nutritional properties of soybeans are retained during the processing of freeze-dried soybeans, there are two disadvantages: when urease is inactivated in the process of pre-curing the freeze-dried soybeans, protein is partially denatured, and the solubility is poor, so that the stability of the formed slurry is weak; most of aroma components in the soybeans belong to volatile gas, and the aroma components are lost along with the sublimation process of ice crystals in the freeze-drying process, so that the aroma is weakened insufficiently. Aiming at the two characteristics, the addition of the oat and the baked soybean in a certain proportion can make up the defect of the pulping property of the freeze-dried soybean. Preferably, the raw material bag further comprises the following components in parts by weight: 10-15 parts of baked beans.
Optionally, the method for preparing the baked beans comprises: baking at 100-140 deg.c for 10-20 min. The roasting conditions of the roasted beans lead the soybeans to be inactivated and denatured, thereby inhibiting the generation of beany flavor; the soybean cell wall fiber of the baked bean is broken, particularly the soybean hull fiber is broken into small pieces, and the small pieces are quickly broken in the crushing process, so that the particle size reduction and the release of nutrient components in cells are facilitated.
The freeze-dried soybeans have the unique color and nutrition of soybeans, but the fragrance is weak, the baked soybeans generate special fragrance through the high-temperature baking Maillard reaction, and the special fragrance are combined to make up for the weakness and form good shape and fragrance of the soybean milk. More preferably, the raw material bag comprises the following components in parts by weight: 30-35 parts of freeze-dried soybeans, 40-50 parts of oats and 10-15 parts of baked beans. The ratio of the freeze-dried soybeans to the baked soybeans is too low, so that the fragrance is easily covered, the ratio of the baked soybeans is too high, the brown color of the baked soybeans easily influences the color of the slurry, and the raw material bag has good fragrance, color and solution stability.
Optionally, the raw material bag further comprises 10-15 parts by weight of black sesame, 3-5 parts by weight of walnut, 10-15 parts by weight of dried apple and 1-5 parts by weight of quinoa. Preferably, the raw material bag comprises the following components in parts by weight: 15-30 parts of freeze-dried soybean, 40-50 parts of oat, 10-15 parts of black sesame, 3-5 parts of walnut, 10-15 parts of dried apple and 1-5 parts of quinoa. The soybean milk beverage is rich in nutrition, unsaturated fatty acid which is helpful for brain development is provided for walnut and black sesame, and the dried apple is used as natural sweet food material to increase sweet taste for the soybean milk beverage.
Optionally, the raw material package further comprises 15-20 parts of dried apples, 5-10 parts of banana chips, 1-2 parts of freeze-dried strawberries, 1-3 parts of jasmine flowers, 1-3 parts of beetroot and 1-3 parts of quinoa. Preferably, the raw material bag comprises the following components in parts by weight: 15-30 parts of freeze-dried soybean, 40-45 parts of oat, 15-20 parts of dried apple, 5-10 parts of banana chips, 1-2 parts of freeze-dried strawberry, 1-3 parts of jasmine flower, 1-3 parts of beetroot and 1-3 parts of quinoa. The apple and the banana sweet fruit endow the soybean milk beverage with natural sweet taste; the food materials with the characteristic fragrance of the strawberries and the jasmine provide unique fragrance of the soybean milk beverage; the natural color of the beet granules endows the soybean milk beverage with different colors.
Optionally, the freeze-dried soybeans in the raw material packet are prepared by a preparation method comprising the following steps:
1) Cleaning, soaking and curing soybean raw materials to obtain cured soybeans;
2) Rapidly freezing the aged soybeans to obtain frozen soybeans;
3) Carrying out vacuum freeze drying on the frozen soybeans until the water content of the soybeans is lower than 5wt%, thus obtaining the freeze-dried soybeans;
wherein the rapid freezing in step 2) comprises maintaining the cured soybeans at the temperature of-20 ℃ to-90 ℃ for 30 to 240min. The cured soybean is rich in nutrient components, the cell structure is damaged, the cured soybean is easy to oxidize and brown and is easily subjected to nutrient damage caused by the reproduction of microorganisms, and the quick freezing step of the application comprises the following steps: the oxidation and browning of the nutritional ingredients of the soybeans are avoided; the water in the cells is frozen and expanded, so that the fibers are further broken, and the later crushing is facilitated; freezing makes water in the soybeans frozen into ice crystals, is favorable for rapid sublimation and dehydration in the vacuum drying process, and rapid freezing is favorable for retaining nutrition.
Preferably, the rapid freezing in the step 2) includes maintaining the aged soybeans at the temperature of-20 ℃ to-40 ℃ for 180 to 240min.
Optionally, the soybean material is selected soybean, non-transgenic, high-quality and high-protein, and the dry basis of protein is more than 35%.
Optionally, the washing in step 1) includes: the soybean material is washed and dehulled. Peeling is helpful for further reducing the fiber content, is helpful for the rapid inactivation of the soaked urease, and shortens the cooking time; is beneficial to the subsequent pulverization and refinement of the formula.
Optionally, the soaking in step 1) includes: the volume of the soaked soybeans is expanded to 2 times of the original volume, and the weight of the soaked soybeans is increased to 2.2 times of the original weight. Preferably, the soaking in step 1) includes: soaking for 4-8 h at the temperature of not more than 60 ℃.
Soybeans contain abundant nutrition, but also have anti-nutritional factors, such as urease, which are unfavorable for human bodies, and the safety of the soybeans needs to be ensured by heating and inactivation. The higher the temperature is, the higher the inactivation speed of urease is, and the full water absorption process of the soybeans in the soaking step is favorable for heat conduction and inactivation of urease. The urease is inactivated and simultaneously, the protein in the soybean is also inactivated and denatured, so that the water solubility is poor, the final pulping process is unstable, and the pulp is easy to separate. Optionally, the curing in step 1) comprises: keeping the soaked soybeans in water at the temperature of 100 ℃ for 20-40 min. The step not only ensures the inactivation of urease, but also retains the maximum nutrition.
Preferably, the vacuum freeze-drying in step 3) includes a multi-stage lyophilization step, and the conditions of each of the multi-stage lyophilization steps include: the vacuum degree is 80pa to 200pa, the temperature is lower than 60 ℃ and the time is not lower than 2h.
Optionally, the multi-stage lyophilization step comprises constant temperature vacuum freeze-drying or multi-stage temperature gradient vacuum freeze-drying. The multistage temperature gradient vacuum freeze drying step comprises the following steps: freeze-drying for time T1 at T1 temperature, and then increasing to freeze-drying for time T2 at T2 temperature, wherein T2> T1, the advantage of multistage freeze-drying lies in, controlling the speed of ice crystal sublimation, avoiding the sublimation speed too fast to cause the fracture of soybean and its epidermis, keeping the complete form of soybean. The multi-stage temperature gradient vacuum freeze-drying step comprises the following steps: under the condition of vacuum low temperature, the moisture of the soybeans is sublimated and dehydrated, the dehydration rate is high, and the soybean milk is beneficial to storage; the nutrition is not oxidized and browned at low temperature, the nutrition is well kept, and the color of the formed pulp is not changed; the soybean cell fibers are damaged to a certain degree in the steaming and freeze-drying processes to be easier to break, so that the soybean cell fibers are further pulverized and refined to form fine mouthfeel.
Freeze-dried soybeans compared to raw soybeans: the crushing is easier, and the slag rate is lower; the product is cooked in advance, is more convenient to eat, and can be quickly made into pulp.
Freeze-dried versus baked soybeans: the nutrition is activated in the process of soaking and water absorption, and can be quickly dissolved when meeting water after losing water, and almost does not dissolve after baking because no water participates in the baking process; the brown stain is not generated, the temperature is higher in the baking process, and the Maillard reaction and the brown stain reaction are intensified, so that the baked beans are yellow brown, the milk white difference with soybean milk is large, the brown stain is not generated in the freeze-dried soybean processing process, and the original color and the sensory characteristics of the soybeans are well reserved.
Optionally, the weight ratio of the raw material bag to water for mixing and crushing is 1; the rotation speed of the crushing is 5000-30000 r/min; the crushing time is 60-120 s; and the temperature of the pulverization is 60-100 ℃.
According to another aspect of the present application, there is provided a method for preparing the raw material package, which comprises the following steps:
1) Cleaning, soaking and curing soybean raw materials to obtain cured soybeans;
2) Rapidly freezing the aged soybeans to obtain frozen soybeans;
3) Carrying out vacuum freeze drying on the frozen soybeans until the water content of the soybeans is lower than 5wt%, thus obtaining the freeze-dried soybeans;
4) Mixing the freeze-dried soybeans with the rest raw materials of the raw material bag to obtain the raw material bag;
wherein the rapid freezing in step 2) comprises maintaining the cured soybeans at the temperature of-20 ℃ to-90 ℃ for 30 to 240min.
The cured soybean is rich in nutrient components, the cell structure is damaged, the cured soybean is easy to oxidize and brown and is easily subjected to nutrient damage caused by the reproduction of microorganisms, and the quick freezing step of the application comprises the following steps: the oxidation and browning of the nutritional ingredients of the soybeans are avoided; the water in the cells is frozen and expanded, so that the fibers are further broken, and the later crushing is facilitated; freezing makes water in the soybeans frozen into ice crystals, is favorable for rapid sublimation and dehydration in the vacuum drying process, and rapid freezing is favorable for retaining nutrition.
Optionally, the soybean material is selected soybean, non-transgenic, high quality and high protein, and the dry basis of protein is more than 35%.
Optionally, the washing in step 1) includes: the soybean material is washed and dehulled. Peeling is helpful for further reducing the fiber content, is helpful for the rapid inactivation of the soaked urease, and shortens the cooking time; is beneficial to the subsequent pulverization and refinement of the formula.
Optionally, the soaking in step 1) includes: the volume of the soaked soybeans is expanded to be 2 times of the original volume, and the weight of the soaked soybeans is increased to be 2.2 times of the original weight. Preferably, the soaking in step 1) includes: soaking for 4-8 h at the temperature of not more than 60 ℃.
Soybeans contain abundant nutrition, but also have anti-nutritional factors, such as urease, which are unfavorable for human bodies, and the safety of the soybeans needs to be ensured by heating and inactivation. The higher the temperature is, the higher the inactivation speed of urease is, and the full water absorption process of the soybeans in the soaking step is favorable for heat conduction and inactivation of urease. When urease is inactivated, protein in soybeans is also inactivated and denatured, so that water solubility is poor, the final pulping process is unstable, and the pulp is easy to separate. Optionally, the curing in step 1) comprises: keeping the soaked soybeans in water at the temperature of 100 ℃ for 20-40 min. The step not only ensures the inactivation of urease, but also retains the maximum nutrition.
Preferably, the vacuum freeze-drying in step 3) includes a multi-stage lyophilization step, and the conditions of each of the multi-stage lyophilization steps include: the vacuum degree is 80pa to 200pa, the temperature is lower than 60 ℃ and the time is not lower than 2h.
Optionally, the multi-stage lyophilization step comprises constant temperature vacuum freeze-drying or multi-stage temperature gradient vacuum freeze-drying. The multistage temperature gradient vacuum freeze drying step comprises the following steps: freeze-drying for time T1 at T1 temperature, and then increasing to freeze-drying for time T2 at T2 temperature, wherein T2> T1, the advantage of multistage freeze-drying lies in, controlling the speed of ice crystal sublimation, avoiding the sublimation speed too fast to cause the fracture of soybean and its epidermis, keeping the complete form of soybean. The multistage temperature gradient vacuum freeze-drying step comprises the following steps: under the condition of vacuum low temperature, the moisture of the soybeans is sublimated and dehydrated, the dehydration rate is high, and the soybean milk is beneficial to storage; the nutrition is not oxidized and browned at low temperature, the nutrition is well kept, and the formed pulp is not discolored; the soybean cell fibers are damaged to a certain degree in the steaming and freeze-drying processes to be easier to break, so that the soybean cell fibers are further pulverized and refined to form fine mouthfeel.
Freeze-dried soybeans compared to raw soybeans: the crushing is easier, and the slag rate is lower; the product is cooked in advance, is more convenient to eat, and can be quickly made into pulp.
Freeze-dried soybeans versus baked soybeans: the nutrition is activated in the process of soaking and water absorption, and can be quickly dissolved when meeting water after losing water, and almost does not dissolve after baking because no water participates in the baking process; the brown stain is not generated, the temperature is higher in the baking process, and the Maillard reaction and the brown stain reaction are intensified, so that the baked beans are yellow brown, the milk white difference with soybean milk is large, the brown stain is not generated in the freeze-dried soybean processing process, and the original color and the sensory characteristics of the soybeans are well reserved.
Optionally, the weight ratio of the raw material bag to water for mixing and crushing is 1.
Optionally, the rotation speed of the crushing is 5000-30000 r/min.
Optionally, the time for crushing is 60 to 120s.
Optionally, the temperature of the pulverization is 20 to 100 ℃. Preferably, the temperature of the pulverization is 60 to 100 ℃. The cooked material has no urease risk, the room temperature production has no safety risk, the optimal crushing temperature is above 60 ℃, and the optimal emulsifying temperature of the starch pasting machine is above 60 ℃, so that a better emulsifying state can be obtained at the crushing temperature of above 60 ℃.
According to a further aspect of the present application there is provided a use of a raw meal packet for the preparation of a slurry using a food processor, wherein the raw meal packet is selected from at least one of any of the raw meal packets described herein and raw meal packets prepared by the method described herein.
Benefits of the present application include, but are not limited to:
1. according to the raw material bag of the food processing machine, the raw material bag adopts a soybean milk raw material matching scheme taking freeze-dried soybeans as main raw materials, and the purposes of no beany flavor and comprehensive nutrition are achieved.
2. According to the preparation method of the raw material bag of the food processing machine, the soybean milk raw material matching scheme that the raw material bag takes freeze-dried soybeans as main raw materials is adopted, the soybean milk food raw material formula and the process which are free of beany flavor and comprehensive in nutrition are realized, and the requirements of consumers on flavor, health and convenience are met.
3. According to the preparation method of the raw material bag of the food processing machine, the freeze-dried soybeans are used as main materials, the soybean bag is formed in a matched mode, quick pulping through the household food processing machine can be achieved, the soybean milk beverage which is fine and smooth and dreg-free can be formed through crushing within 60-120 s at the fastest speed, and the requirements of consumers on health self-making and convenience are met to the greatest extent.
4. According to the application of the raw material bag of the food processor, the requirements of consumers on flavor, health and convenience can be met through the formula and the process of the soybean milk food raw materials which are rapidly self-made by the household food processor.
5. According to the application of the raw material bag of the food processing machine, the nutrition collocation is more comprehensive; the method is quick and convenient, and the pulping time is short; the grinding is more exquisite; the slurry is not layered; false boiling cannot be generated; the problem that the heating pipe is burnt when the food processor is heated is avoided.
Detailed Description
The present application will be described in detail with reference to examples, but the present application is not limited to these examples.
Unless otherwise specified, the raw materials in the examples of the present application were all purchased commercially
According to one embodiment of the present application, the freeze-dried soybean is prepared by a preparation method comprising the steps of:
1) Cleaning, soaking and curing soybean raw materials to obtain cured soybeans;
2) Rapidly freezing the aged soybeans to obtain frozen soybeans;
3) Vacuum freeze drying frozen soybean until the water content of soybean is less than 5wt% to obtain freeze-dried soybean; wherein the rapid freezing in step 2) comprises maintaining the cured soybeans at a temperature of-20 ℃ to-90 ℃ for 30-240min.
Example 1 Freeze-dried Soybean 1#
The preparation method of the freeze-dried soybean No. 1 comprises the following steps:
A. selecting soybeans, non-transgenic high-quality high-protein, and more than 35% of dry basis of protein;
B. soaking for 4 hours at the temperature below 60 ℃, wherein the volume of the soybeans is expanded to 2 times of the original volume, and the weight of the soybeans is increased to 2.2 times of the original weight;
C. curing, steaming or boiling at 100 deg.C for 20min;
D. rapidly freezing at-20 deg.C for 240min;
E. vacuum freeze drying: vacuum degree of 80pa, temperature of 30 deg.C, and lyophilizing to water content of 5% to obtain lyophilized soybean No. 1.
The prepared freeze-dried soybean 1#: the freeze-dried soybean has complete shape and good quality; the inactivation of urease of the freeze-dried bean ensures safety, but the denaturation degree of the internal protein is low, thereby being beneficial to the stability of crushing and pulping; the milk is fine and smooth and has good taste.
Example 2 Freeze-drying soybeans No. 2-1-2-5 #
Lyophilized soybeans # 2-1 to # 2-5 were prepared according to the preparation method of lyophilized soybean # 1 of example 1, and the lyophilized soybeans # 2-1 to # 2-5 were different from the lyophilized soybean # 1 in that the soybean soaking process was as shown in table 1.
TABLE 1 Soybean soaking procedure
The sufficiency of soaking has an effect on the subsequent freeze-drying, and the fully soaked soybeans increase in weight to 2 times the weight of the dried soybeans and expand in volume to 2.2 times the weight of the dried soybeans at 60 ℃. Above 60 ℃, starch in the soybeans begins to be gelatinized, so that water permeation is hindered, water absorption of the soybeans is uneven, water absorption is reduced, internal freezing rates of the soybeans are inconsistent in a freezing process, and the quality of the final freeze-dried soybeans is affected.
Example 3 Freeze-drying soybeans No. 3-1 to No. 3-7#
The lyophilized soybeans No. 3-1 to No. 3-7 were prepared according to the preparation method of the lyophilized soybean No. 1 of example 1, and the lyophilized soybeans No. 3-1 to No. 3-7 were different from the lyophilized soybean No. 1 in that the soybean cooking and aging process was as shown in Table 2.
TABLE 2 Soybean cooking and maturation Process
The purpose of cooking is to inactivate urease in the soybeans to ensure ripening. It was found through experimentation that urease in soybeans was substantially inactivated by cooking for more than 20 minutes, but too long cooking time also resulted in increased protein denaturation in the soybeans, affecting the pulping solubility of the final freeze-dried beans. Therefore, the optimal cooking time is 20-40 min, the inactivation of urease is ensured, and weak layering can be improved by matching raw materials.
Example 4 Freeze-drying soybeans No. 4-1-4-5 #
The lyophilized soybeans No. 4-1-No. 4-5 were prepared according to the preparation method of the lyophilized soybean No. 1 of example 1, and the lyophilized soybeans No. 4-1-No. 4-5 were different from the lyophilized soybean No. 1 in that the soybean freezing process was as shown in table 3.
TABLE 3 Soy freezing Process
The main purpose of the freezing process is to freeze water in the soybeans into ice crystals, which is beneficial to sublimation and rapid removal of water in the freeze-drying process. The lower the temperature is, the higher the freezing speed of the soybeans is, and the more fully the soybeans are frozen, so that the sublimation of water in the later drying process is facilitated. But the low-temperature equipment has larger energy consumption, the optimal freezing temperature is-20 ℃, and the freezing time is 240min.
Example 5 Freeze-dried Soybean 5-1# -5-16 #
The preparation method of the freeze-dried soybean 1# in example 1 was used to prepare the freeze-dried soybean 5-1# to 5-16#, and the difference between the freeze-dried soybean 5-1# to 5-16# and the freeze-dried soybean 1# was that the vacuum drying process was as shown in tables 4 and 5.
TABLE 4 vacuum drying procedure
TABLE 5 vacuum drying procedure
The purpose of vacuum drying is to dehydrate soybeans, the vacuum degree is too low, the freeze-drying rate is slowed down due to the absence of a heat transfer medium, but the freeze-drying rate is also influenced due to the too high vacuum degree, and the optimal vacuum degree ranges from 80pa to 210pa.
The freeze-drying temperature influences the freeze-drying rate, the higher the temperature is, the higher the freeze-drying rate is, but the freeze-drying is too fast, the water is evaporated too fast, the freeze-dried bean shape is easy to crack, and the shape is not good.
Example 6
The preparation method of the freeze-dried soybean No. 2 comprises the following steps:
A. selecting soybeans, non-transgenic high-quality high-protein, and more than 35% of dry basis of protein;
B. soaking for 4 hours at the temperature below 60 ℃, wherein the volume of the soybeans is expanded to 2 times of the original volume, and the weight of the soybeans is increased to 2.2 times of the original weight;
C. curing, steaming or boiling at 100 deg.C for 40min;
D. rapidly freezing at-90 deg.C for 30min;
E. vacuum freeze drying: vacuum degree of 200pa, and lyophilizing at 60 deg.C for more than 2 hr until the water content of soybean is 5%, to obtain lyophilized soybean No. 2.
The prepared freeze-dried soybean 2#: the freeze-dried soybean has complete shape, inactivated urease of the soybean, good solubility, rapid freezing process and larger energy consumption relative to equipment.
Example 7
Raw material package 1#: 50% of oat and 1#30% of freeze-dried soybean. The slurry prepared by the raw material bag No. 1 has good color and luster and nutritional characteristics, comprehensive nutrition and stable solution without layering.
Comparative example 1
Comparing the raw material packet 1#: 50% of oat and 1#60% of freeze-dried soybean. The prepared slurry solution of comparative stock pack # 1 was stratified.
Example 8
Raw material package 2#: 45% of oat, 33% of freeze-dried soybean No. 1 and 13% of baked bean. The bean baking process comprises the following steps: baking at 100-140 deg.c for 10-20 min.
The slurry prepared by the raw material bag No. 2 has good stability, good color and strong fragrance.
Comparative example 2
Comparing the raw material packet 2#: 45% of oat, 40% of freeze-dried soybean with the number of 1#, and 20% of baked soybean. Compared with the slurry prepared by the raw material package No. 2, the color and luster of the slurry are seriously browned.
The bean baking process comprises the following steps: baking at 100-140 deg.c for 10-20 min.
Example 9
Raw material package 3#: 40% of oat, 15% of freeze-dried soybean, 10% of black sesame, 3% of walnut, 10% of dried apple and 1% of quinoa. The slurry prepared by the raw material package No. 3 is rich in nutrition and fragrant and sweet in taste.
Comparative example 3
3# of the comparative raw material packet: 40% of oat, 12% of freeze-dried soybean, 8% of black sesame, 2.5% of walnut, 20% of dried apple and 8% of quinoa. Compared with the slurry prepared from the raw material bag No. 3, the slurry is unstable and easy to layer, and the taste is not fragrant and sweet enough.
Example 10
Raw material package 4#: 45% of oat, 30% of freeze-dried soybean, 20% of dried apple, 10% of banana chip, 2% of freeze-dried strawberry, 3% of jasmine flower, 3% of beetroot and 3% of quinoa. The raw material bag No. 4 has good sweet taste, fragrance and color.
Comparative example 4
Comparing the raw material package 4#: 45% of oat, 40% of freeze-dried soybean, 25% of dried apple, 15% of banana slice, 5% of freeze-dried strawberry, 7% of jasmine flower, 5% of beetroot and 5% of quinoa. Compared with the pulp prepared by the raw material bag No. 4, the pulp is unstable and easy to layer, and has insufficient sweet taste and poor color.
Example 11
Mixing the components in a weight ratio of 1: and (3) mixing the raw material bag 1# of the 14 with water, and crushing for 80 seconds at 6000 rpm by using a food processor or a soybean milk machine at 80 ℃, so that the prepared slurry 1# is fine and smooth, has no residue, is good in emulsified state and is comprehensive in nutrition.
The above description is only an example of the present application, and the protection scope of the present application is not limited by these specific examples, but is defined by the claims of the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (7)
1. The utility model provides a be applied to food preparation machine's raw materials package which characterized in that, food preparation machine mixes raw materials package and water and smashes into the thick liquid, raw materials package includes according to part by weight: 30-35 parts of freeze-dried soybean, 40-50 parts of oat and 10-15 parts of baked bean;
the preparation method of the baked beans comprises the following steps: baking at 100-140 deg.c for 10-20 min;
the freeze-dried soybean is prepared by a preparation method comprising the following steps:
1) Cleaning, soaking and curing soybean raw materials to prepare cured soybeans, wherein the soaking is carried out at a temperature not higher than 60 ℃ for 4-8 h, and the curing comprises the following steps: keeping the soaked soybeans in water at 100 ℃ for 20-40 min;
2) Rapidly freezing the aged soybeans to obtain frozen soybeans;
3) Carrying out vacuum freeze drying on the frozen soybeans until the water content of the soybeans is lower than 5wt%, thus obtaining the freeze-dried soybeans;
wherein the rapid freezing in step 2) comprises maintaining the cured soybeans at a temperature of-20 ℃ to-90 ℃ for 30-240min;
the conditions of vacuum freeze-drying in step 3) include multiple freeze-drying steps, and the conditions of each freeze-drying step in the multiple freeze-drying steps include: the vacuum degree is 80 pa-200 pa, the temperature is lower than 60 ℃ and the time is not lower than 2h, the multistage freeze drying step comprises multistage temperature gradient vacuum freeze drying: freeze-drying at T1 temperature for a time T1, and then increasing to T2 temperature for a time T2, wherein T2> T1.
2. The raw material bag according to claim 1, wherein the raw material bag comprises the following components in parts by weight: 15-30 parts of freeze-dried soybean, 40-50 parts of oat, 10-15 parts of black sesame, 3-5 parts of walnut, 10-15 parts of dried apple and 1-5 parts of quinoa.
3. The raw material bag according to claim 1, wherein the raw material bag comprises the following components in parts by weight: 15-30 parts of freeze-dried soybean, 40-45 parts of oat, 15-20 parts of dried apple, 5-10 parts of banana chips, 1-2 parts of freeze-dried strawberry, 1-3 parts of jasmine flower, 1-3 parts of beetroot and 1-3 parts of quinoa.
4. The material package as recited in claim 1, wherein the cleaning in step 1) comprises: cleaning and peeling soybean raw material;
the soaking in the step 1) comprises the following steps: the volume of the soaked soybeans is expanded to 2 times of the original volume, and the weight of the soaked soybeans is increased to 2.2 times of the original weight.
5. The raw material bag according to claim 1, wherein the raw material bag is mixed with water and crushed in a weight ratio of 1;
the rotation speed of the crushing is 5000-30000 r/min;
the crushing time is 60-120 s; and
the crushing temperature is 20-100 ℃.
6. A method of preparing a stock pack according to any one of claims 1 to 5, comprising the steps of:
1) Cleaning, soaking and curing soybean raw materials to obtain cured soybeans;
2) Rapidly freezing the aged soybeans to obtain frozen soybeans;
3) Carrying out vacuum freeze drying on the frozen soybeans until the water content of the soybeans is lower than 5wt%, thus obtaining the freeze-dried soybeans;
4) Mixing the freeze-dried soybeans with the rest raw materials of the raw material bag to obtain the raw material bag;
wherein the rapid freezing in the step 2) comprises maintaining the aged soybeans at a temperature of-20 ℃ to-90 ℃ for 30-240min.
7. Use of a raw stock packet in the preparation of a pulp using a food processor, wherein the raw stock packet is selected from at least one raw stock packet according to any one of claims 1 to 5 or at least one raw stock packet prepared by the method according to claim 6.
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| CN109619205B (en) * | 2018-12-25 | 2022-08-09 | 中国农业科学院农产品加工研究所 | Whole-bean tofu and processing method thereof |
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