阅读说明：本技术 一款黑豆蛋白复合泡腾片的制作方法 (Preparation method of black soybean protein composite effervescent tablet ) 是由 程昊阳 公宇航 肖苏杭 穆欣欣 赵英竹 李红雪 姜泽华 王欢 于 2021-08-23 设计创作，主要内容包括：本发明公开了一款黑豆蛋白复合泡腾片的制作方法,主要涉及休闲食品开发领域。其特征在于,以果蔬原料、黑豆为主要原料,特别添加营养剂、调味剂,经低温煎煮、过滤浓缩、高压均质、喷雾干燥、粉碎过筛、黏合压片加工而成,其中的黑豆蛋白、花青素、维生素C、维生素B等功能性物质具有非常好的名目保健效果。本发明最大程度蕴含护眼所需营养素,携带方便、饮用便捷。真正为学生和白领提供用眼健康支持,弥补了市场空白。(The invention discloses a method for preparing a black soybean protein composite effervescent tablet, and mainly relates to the field of leisure food development. The black bean beverage is characterized in that fruit and vegetable raw materials and black beans are used as main raw materials, a nutritional agent and a flavoring agent are particularly added, and the black bean beverage is prepared by low-temperature decoction, filtration and concentration, high-pressure homogenization, spray drying, crushing and sieving, bonding and tabletting, wherein the black bean protein, anthocyanin, vitamin C, vitamin B and other functional substances have very good nominal health care effects. The eye-protecting tea contains nutrients required for protecting eyes to the maximum extent, and is convenient to carry and drink. The eye health support is really provided for students and white collars, and the market blank is filled up.)

1. The preparation method of the black soybean protein composite effervescent tablet is characterized by comprising the following steps of: the health-care food is prepared by taking fruit and vegetable raw materials and black beans as main raw materials, particularly adding a nutritional agent and a flavoring agent, and performing low-temperature decoction, filtering concentration, high-pressure homogenization, spray drying, crushing sieving, bonding and tabletting, wherein the black bean protein, anthocyanin, vitamin C, vitamin B and other functional substances have very good nominal health-care effects.

2. The manufacturing method of the black soybean protein composite effervescent tablet according to claim 1 comprises the following steps:

s1, decocting at low temperature: carrying out low-temperature decoction on the pretreated fruit and vegetable raw materials and high-quality black beans with softened water until the raw materials are completely burnt;

s2, filtering and concentrating: pressure filtration, preliminary homogenization and membrane filtration concentration of the two mixed slurries;

s3, high-pressure homogenization: mixing the stabilizer and the sweetener into the two mixed slurry, and homogenizing under high pressure to obtain viscous homogenate;

s4, spray drying: adjusting the pH value to corresponding values by using two viscous homogenates to ensure that the product has delicious fragrance and stronger functionality of fruits, and then carrying out spray drying to obtain two solid particles;

s5, crushing and sieving: then crushing the mixture by a crusher to enable the tissue state to reach two kinds of even and fine solid powder particles;

s6, bonding and pressing: the two mixed powders are prepared into acid and alkali source particles by wet granulation, and an appropriate amount of food adhesive is added for tabletting and drying.

3. The preparation method of the black soybean protein composite effervescent tablet according to claim 2, which is characterized in that: when the pH value is 8, the black soybean protein extraction rate is the highest and is 57.23%; when the pH is less than 8, the extraction rate of the black soybean protein is increased along with the increase of the pH, and the collected black soybean protein isolate is light purple, because the seed coat of the black soybean is rich in a large amount of anthocyanin; when the pH value is more than 8, the extraction rate of the black soybean protein tends to be stable along with the increase of the pH value, the color of the collected black soybean protein is changed, the obtained black soybean protein isolate is earthy yellow under the action of strong alkali, the 7S and 11S components in the black soybean protein can cause racemization due to the hydrolysis of the alkali, and toxic substances are generated to lose the edible value, and the optimal pH value is determined to be 8.

4. The preparation method of the black soybean protein composite effervescent tablet according to claim 2, which is characterized in that: when the ratio of the feed to the liquid is 1:12, the extraction rate of the black soybean protein is the highest and is 50.43%, and when the ratio of the feed to the liquid is lower than 1:12, the extraction rate is increased along with the increase of the ratio of the feed to the liquid due to the low protein leaching rate; when the feed liquid ratio is higher than 1:12, the extraction rate is reduced along with the increase of the feed liquid ratio; from the economic point of view, the optimal feed-liquid ratio is 1: 12.

5. The preparation method of the black soybean protein composite effervescent tablet according to claim 2, which is characterized in that: when the dissolution temperature is 40 ℃, the extraction rate of the black soybean protein is highest and is 49.74%, and when the temperature is lower than 40 ℃, the extraction rate of the protein increases along with the increase of the temperature; when the temperature is higher than 40 ℃, the protein extraction rate tends to be stable along with the rise of the temperature, and the function and the flavor of the product can be influenced by too high temperature; therefore, the optimum dissolution temperature is 40 ℃.

6. The method for preparing the black soybean protein composite effervescent tablet according to claim 2, wherein the alkali solution is a NaOH solution prepared by a laboratory, and the concentration of the NaOH solution is 0.05 mol/L.

7. The preparation method of the black soybean protein composite effervescent tablet according to claim 2, which is characterized in that: the acid solution is a laboratory self-made HCl solution, and the concentration of the acid solution is 0.1 mol/L.

Technical Field

The invention belongs to the field of leisure food development, and particularly relates to the field of instant effervescent tablets.

Background

The product 1 aims to provide the black bean protein composite effervescent tablet which is easy to carry and supplement nutrition, organically combines grains, vegetables and fruits, ensures the nutrition diversification and the digestion and absorption of drinkers, enriches the mouthfeel, and has the effects of ensuring the eyesight of the drinkers and eliminating burnout.

The product 2 takes black beans, blueberries, carrots and kiwi fruits as main raw materials, utilizes mature vegetable protein extraction technology and fruit and vegetable freeze-drying technology, and is prepared into sour, sweet and tasty composite fruit-flavored functional effervescent tablets by means of scientific and reasonable tests, so that the effervescent tablets contain nutrients required by eye protection to the maximum extent, and are convenient to carry and drink. The eye health support is really provided for students and white collars, and the market blank is filled up.

Disclosure of Invention

The invention aims to solve the problems in the background art and provides a black soybean protein composite effervescent tablet which meets the characteristics of leisure, health and fast marketing and is convenient to carry and drink. Really provides eye health support for students and white collars, and has great market potential.

2 to achieve the above purpose, the present invention solves the above technical problems by the following technical solutions:

(1) the preparation method of the black soybean protein composite effervescent tablet is characterized by comprising the following steps of: the health-care food is prepared by taking fruit and vegetable raw materials and black beans as main raw materials, particularly adding a nutritional agent and a flavoring agent, and performing low-temperature decoction, filtering concentration, high-pressure homogenization, spray drying, crushing sieving, bonding and tabletting, wherein the black bean protein, anthocyanin, vitamin C, vitamin B and other functional substances have very good nominal health-care effects.

(2) A preparation method of a black soybean protein composite effervescent tablet comprises the following steps:

s1, decocting at low temperature: carrying out low-temperature decoction on the pretreated fruit and vegetable raw materials and high-quality black beans with softened water until the raw materials are completely burnt;

s2, filtering and concentrating: pressure filtration, preliminary homogenization and membrane filtration concentration of the two mixed slurries;

s3, high-pressure homogenization: mixing the stabilizer and the sweetener into the two mixed slurry, and homogenizing under high pressure to obtain viscous homogenate;

s4, spray drying: adjusting the pH value to corresponding values by using two viscous homogenates to ensure that the product has delicious fragrance and stronger functionality of fruits, and then carrying out spray drying to obtain two solid particles;

s5, crushing and sieving: then crushing the mixture by a crusher to enable the tissue state to reach two kinds of even and fine solid powder particles;

s6, bonding and pressing: the two mixed powders are prepared into acid and alkali source particles by wet granulation, and an appropriate amount of food adhesive is added for tabletting and drying.

(3) The invention has the advantages that the product can well solve the problem of eye fatigue of students and office workers at present, caters to fast-paced modern life style, and is easy to carry and supplement nutrition. In addition, the organic combination of the grains, the vegetables and the fruits not only ensures the nutrition and the digestion and absorption of the drinker, but also enriches the taste, and also has the effects of ensuring the eyesight of the drinker and eliminating the lassitude.

Drawings

The first figure is a product processing process flow chart.

Detailed Description

The following detailed description of the present invention will be made with reference to the accompanying drawings and examples, which are provided for illustration of the present invention and are not intended to limit the scope of the present invention.

The preparation method of the black soybean protein composite effervescent tablet is characterized by comprising the following steps of: the health-care food is prepared by taking fruit and vegetable raw materials and black beans as main raw materials, particularly adding a nutritional agent and a flavoring agent, and performing low-temperature decoction, filtering concentration, high-pressure homogenization, spray drying, crushing sieving, bonding and tabletting, wherein the black bean protein, anthocyanin, vitamin C, vitamin B and other functional substances have very good nominal health-care effects.

Example 1

A preparation method of a black soybean protein composite effervescent tablet comprises the following steps:

s1, decocting at low temperature: carrying out softening on the pretreated fruit and vegetable raw materials and high-quality black beans, decocting at 35 ℃ until the raw materials are completely cooked, and controlling the material-liquid ratio to be 1: 11;

s2, filtering and concentrating: pressure filtration, preliminary homogenization and membrane filtration concentration of the two mixed slurries;

s3, high-pressure homogenization: mixing the stabilizer and the sweetener into the two mixed slurry, and homogenizing under high pressure to obtain viscous homogenate;

s4, spray drying: the pH was adjusted to 7 with two viscous homogenates. 5, corresponding to each value, the product has delicious fragrance and stronger functionality of fruits, and then is subjected to spray drying to form two solid particles;

s5, crushing and sieving: then crushing the mixture by a crusher to enable the tissue state to reach two kinds of even and fine solid powder particles;

s6, bonding and pressing: the two mixed powders are prepared into acid and alkali source particles by wet granulation, and an appropriate amount of food adhesive is added for tabletting and drying.

Example 2

A preparation method of a black soybean protein composite effervescent tablet comprises the following steps:

s1, decocting at low temperature: carrying out softening on the pretreated fruit and vegetable raw materials and high-quality black beans, decocting at 40 ℃ until the raw materials are completely burnt, and controlling the material-liquid ratio to be 1: 12;

s2, filtering and concentrating: pressure filtration, preliminary homogenization and membrane filtration concentration of the two mixed slurries;

s3, high-pressure homogenization: mixing the stabilizer and the sweetener into the two mixed slurry, and homogenizing under high pressure to obtain viscous homogenate;

s4, spray drying: adjusting pH value to 8 to corresponding values by using two kinds of viscous homogenate to ensure that the product not only has delicious fragrance and stronger functionality of fruits, but also is subjected to spray drying to form two kinds of solid particles;

s5, crushing and sieving: then crushing the mixture by a crusher to enable the tissue state to reach two kinds of even and fine solid powder particles;

s6, bonding and pressing: the two mixed powders are prepared into acid and alkali source particles by wet granulation, and an appropriate amount of food adhesive is added for tabletting and drying.

Example 3

A preparation method of a black soybean protein composite effervescent tablet comprises the following steps:

s1, decocting at low temperature: carrying out softening on the pretreated fruit and vegetable raw materials and high-quality black beans, decocting at 45 ℃ until the raw materials are completely cooked, and controlling the material-liquid ratio to be 1: 13;

s2, filtering and concentrating: pressure filtration, preliminary homogenization and membrane filtration concentration of the two mixed slurries;

s3, high-pressure homogenization: mixing the stabilizer and the sweetener into the two mixed slurry, and homogenizing under high pressure to obtain viscous homogenate;

s4, spray drying: adjusting pH value to 8.5 with two kinds of thick homogenate to make the product not only have delicious fragrance of fruit and stronger functionality, then spray drying to form two kinds of solid particles;

s5, crushing and sieving: then crushing the mixture by a crusher to enable the tissue state to reach two kinds of even and fine solid powder particles;

s6, bonding and pressing: the two mixed powders are prepared into acid and alkali source particles by wet granulation, and an appropriate amount of food adhesive is added for tabletting and drying.