阅读说明：本技术 一种无蔗糖黑豆豆浆粉的制备工艺 (Preparation process of sucrose-free black bean milk powder ) 是由 覃秋柳 陈尚立 刘冬彤 邱宁 于 2020-06-30 设计创作，主要内容包括：本发明公开了一种无蔗糖黑豆豆浆粉的制备工艺,包括黑豆精选、清洗、浸泡、粗磨、精磨、过滤除渣、杀青灭酶、脱腥、调配、杀菌、均质、真空浓缩、喷雾干燥、粉碎收集、包装、检验到成品,本工艺制得的无蔗糖黑豆豆浆粉速溶性好,冲得的豆浆品质更加稳定,口感更加细腻,蛋白质浓度更加稳定。(The invention discloses a preparation process of sucrose-free black soybean milk powder, which comprises the steps of selecting black soybeans, cleaning, soaking, coarsely grinding, finely grinding, filtering to remove residues, deactivating enzymes, removing fishy smell, blending, sterilizing, homogenizing, vacuum concentrating, spray drying, crushing, collecting, packaging and inspecting to obtain a finished product.)

1. A preparation process of sucrose-free black soybean milk powder is characterized by comprising the following steps:

step 1, cleaning: selecting good-quality black beans, washing with clear water, and washing off surface dust;

step 2, soaking: soaking the beans in water at the temperature of 25-35 ℃ for 5-7 hours, and flushing the beans for more than 1 time by cold water before grinding;

step 3, coarse grinding: adding sodium bicarbonate at 50-60 deg.C and 8-10 times of semen Sojae Atricolor weight to ensure pH of the soybean milk to be 6.8-7.1;

and step 4, fine grinding: when the bean paste has fine hand feeling, no coarse grains, no agglomeration, normal color and smell and smooth pulp discharge;

step 5, filtering and deslagging: filling a filter bag, starting a centrifugal machine and a stirrer, starting a water distribution engine, starting a slurry inlet valve, and removing bean dregs and residues;

step 6, enzyme deactivation: deactivating enzyme and sterilizing at 80-90 deg.C;

step 7, fishy smell removal: removing beany flavor in vacuum;

step 8, blending: adding maltose syrup to protect the black bean protein;

step 9, sterilization: the sterilization temperature is 135-. The material cooling temperature is 40-45 ℃;

step 10, homogenizing: the soybean milk has more stable quality and finer and smoother taste.

Step 11, vacuum concentration: the concentration temperature is 92-94 ℃, and the concentration is controlled at 43-46%;

step 12, spray drying: drying at a spray pressure of 10-18 MPA under the conditions that the pressure of a high-pressure pump is 15-22MPA, the air inlet temperature of a powder tower is 170 ℃ or above, the air exhaust temperature is 95 ℃ or below, and the spray drying is stopped when no small lumps exist on the surface of the belt;

step 13, crushing and collecting: and uniformly feeding tower powder into the fluidized bed for mixing and screening, and packaging after mixing and screening.

2. The process for preparing sucrose-free black soybean milk powder according to claim 1, wherein the step 13 of pulverizing and collecting is completed, followed by small packaging, followed by large packaging, inspection, and final product formation.

3. The process for preparing sucrose-free black soybean milk powder according to claim 1, wherein: in the fine grinding process of the step 4, when about 1/3 beans are ground in each jar, water is added for stirring and cleaning, so that sand and stones are settled, and the remaining beans are fished out to protect a grinding disc.

4. The process for producing a sucrose-free black soybean milk powder as claimed in any one of claims 1 to 3, wherein: in step 8, the amount of maltose added is such that the protein content after mixing with the black bean milk powder is not less than 18%.

Technical Field

The invention relates to a preparation process of sucrose-free black soybean milk powder.

Background

With the continuous pursuit of people for healthy life, dietary nutrition and health are concerned more, the black soybean milk powder can keep the nutritional ingredients of the black soybean milk, and has the advantages of long storage period, easy carrying, convenient brewing and the like.

Disclosure of Invention

Based on the defects of the prior art, the invention provides the preparation process of the sucrose-free black soybean milk powder, the sucrose is not added, the instant property of the soybean milk powder can be improved, and the soybean milk powder has better quality and finer taste.

The technical scheme of the invention is as follows:

a preparation process of sucrose-free black soybean milk powder is characterized by comprising the following steps:

step 1, cleaning: selecting good-quality black beans, washing with clear water, and washing off surface dust;

step 2, soaking: soaking the beans in water at the temperature of 25-35 ℃ for 5-7 hours, and flushing the beans for more than 1 time by cold water before grinding;

step 3, coarse grinding: adding sodium bicarbonate at 50-60 deg.C and 8-10 times of semen Sojae Atricolor weight to ensure pH of the soybean milk to be 6.8-7.1;

and step 4, fine grinding: when the bean paste has fine hand feeling, no coarse grains, no agglomeration, normal color and smell and smooth pulp discharge;

step 5, filtering and deslagging: filling a filter bag, starting a centrifugal machine and a stirrer, starting a water distribution engine, starting a slurry inlet valve, and removing bean dregs and residues;

step 6, enzyme deactivation: deactivating enzyme and sterilizing at 80-90 deg.C;

step 7, fishy smell removal: removing beany flavor in vacuum;

step 8, blending: adding maltose syrup to protect the protein of the black bean, wherein the weight of the black bean accounts for 60%, the weight of the maltose syrup accounts for 40%, and the protein content is not lower than 18%, in practice, the specific gravity of the black bean and the maltose syrup can be properly adjusted, and the protein content is not lower than 18%;

step 9, sterilization: the sterilization temperature is 135-. The material cooling temperature is 40-45 ℃;

step 10, homogenizing: the soybean milk has more stable quality and finer and smoother taste.

Step 11, vacuum concentration: the concentration temperature is 92-94 ℃, and the concentration is controlled at 43-46%;

step 12, spray drying: drying at a spray pressure of 10-18 MPA under the conditions that the pressure of a high-pressure pump is 15-22MPA, the air inlet temperature of a powder tower is 170 ℃ or above, the air exhaust temperature is 95 ℃ or below, and the spray drying is stopped when no small lumps exist on the surface of the belt;

step 13, crushing and collecting: and uniformly feeding tower powder into the fluidized bed for mixing and screening, and packaging after mixing and screening.

Further, after the step 13 of crushing and collecting is completed, small packaging is carried out, and after the small packaging is completed, large packaging and inspection are carried out, and finally a finished product is obtained.

Further, in the fine grinding process of the step 4, when about 1/3 beans are ground in each cylinder, water is added for stirring and washing, so that sand and stones are settled, and the remaining beans are fished out to protect the grinding disc.

Further, in step 8, maltose is added in an amount to ensure that the protein content after mixing with the black bean milk powder is not less than 18%.

The invention has the beneficial effects that: the sucrose-free black soybean milk powder prepared by the process has good instant solubility, the quality of the soybean milk obtained by punching is more stable, the taste is finer and smoother, the protein concentration is more stable, and the anti-nutritional factors are removed and the protein structure is changed through the process steps of soaking in water, grinding into slurry, heating and the like, so that the protease can more easily enter the inside of the soybean protein molecules, thereby improving the digestibility, wherein the digestibility of the fried soybean protein is only 50 percent, and the digestibility of the boiled soybean protein is 65 percent. The protein digestibility is improved to 85 percent for drinking after being ground into soybean milk;

the sucrose-free added black soybean milk powder product prepared by the process can keep the nutritional ingredients of the black soybean milk, has the advantages of long storage period, easy carrying, convenient brewing and the like, and is easily accepted by the market, extracted with the skin and kept full nutritional ingredients because the natural safety feeling is given to consumers due to the characteristics of primary color, original fragrance, extraction with the skin, no sucrose addition, non-transgenosis and the like: antioxidant and antiaging effects; reducing the activity of an oxidase; inhibiting cholesterol absorption, and reducing low density lipoprotein cholesterol content; multiple functions of resisting variation, tumor and allergy, protecting gastric mucosa and the like; the black bean skin extract can improve the absorption of iron element by organism, and edible black bean with skin can improve anemia symptom.

Drawings

FIG. 1 is a process flow diagram of the present embodiment.

Detailed Description

The present invention will be described in detail below with reference to the accompanying drawings in conjunction with embodiments. It should be noted that the features of the following embodiments and examples may be combined with each other without conflict.

As shown in figure 1 of the drawings, in which,

a preparation process of sucrose-free black soybean milk powder is characterized by comprising the following steps:

step 1, cleaning: selecting good-quality black beans, washing with clear water, and washing off surface dust;

step 2, soaking: soaking the beans in water at the temperature of 25-35 ℃ for 5-7 hours, and flushing the beans for more than 1 time by cold water before grinding;

step 3, coarse grinding: adding sodium bicarbonate at 50-60 deg.C and 8-10 times of semen Sojae Atricolor weight to ensure pH of the soybean milk to be 6.8-7.1;

and step 4, fine grinding: when the bean paste has fine hand feeling, no coarse grains, no agglomeration, normal color and smell and smooth slurry discharge, when the beans in each jar are ground to about 1/3 residues, water is added for stirring and cleaning, the sand and stone are settled, and the residual beans are fished out to protect a grinding disc;

step 5, filtering and deslagging: filling a filter bag, starting a centrifugal machine and a stirrer, starting a water distribution engine, starting a slurry inlet valve, and removing bean dregs and residues;

step 6, enzyme deactivation: deactivating enzyme and sterilizing at 80-90 deg.C;

step 7, fishy smell removal: removing beany flavor in vacuum;

step 8, blending: adding maltose syrup to protect the black bean protein, wherein the amount of maltose is ensured to ensure that the protein content after being mixed with the black bean milk powder is not lower than 18%;

step 9, sterilization: the sterilization temperature is 135-. The material cooling temperature is 40-45 ℃;

step 10, homogenizing: the soybean milk has more stable quality and finer and smoother taste.

Step 11, vacuum concentration: the concentration temperature is 92-94 ℃, and the concentration is controlled at 43-46%;

step 12, spray drying: drying at a spray pressure of 10-18 MPA under the conditions that the pressure of a high-pressure pump is 15-22MPA, the air inlet temperature of a powder tower is 170 ℃ or above, the air exhaust temperature is 95 ℃ or below, and the spray drying is stopped when no small lumps exist on the surface of the belt;

step 13, crushing and collecting: uniformly feeding tower powder into a fluidized bed for mixing and screening, and packaging after mixing and screening;

and (3) after the crushing and collection in the step 13 are finished, performing small packaging, wherein the specification of the embodiment is 20 kg/bag, the inside is a double-layer white bag, the outside is a kraft paper bag, labeling instant black soybean powder, performing large packaging after the small packaging is finished, bagging according to the specification of 30 g/12 bags, and sealing. Packing into boxes according to the specification of 360g per box and 30 bags per box, inspecting, and finally discharging finished products out of a warehouse.

Besides, the process equipment and the assembly line used in the process are the existing equipment and assembly line of a workshop.

In addition, when the food is eaten, about 180 milliliters of hot boiled water (the water temperature is about 80 ℃) can be added into the cup; pouring a piece of sucrose-free added black bean milk powder while stirring; stirring to dissolve completely, and drinking; the product is suitable for cold drink and hot drink, and has good flavor after refrigeration.

Through detection, the sucrose-free black soybean milk powder comprises the following nutritional ingredients:

sucrose is not added, and the sucrose is taken in as a raw material (black beans).

The above embodiments are merely representative of the centralized embodiments of the present invention, and the description thereof is specific and detailed, but it should not be understood as the limitation of the scope of the present invention, and it should be noted that those skilled in the art can make various changes and modifications without departing from the spirit of the present invention, and these changes and modifications all fall into the protection scope of the present invention. Therefore, the protection scope of the present patent should be subject to the appended claims.