阅读说明：本技术 一种木糖醇红豆豆奶及其制备方法 (Xylitol red bean soymilk and preparation method thereof ) 是由 王顺余 吴淑清 于 2021-09-06 设计创作，主要内容包括：本发明涉及食品技术领域,具体为一种木糖醇红豆豆奶,按质量百分比计算,所述木糖醇红豆豆奶的组成及各组分的含量如下：红豆汁15～35％,木糖醇3％～7％,全脂奶粉0.5％～2.5％,单甘酯0.04％～0.06％,黄原胶0.02％～0.08％,CMC 0.03％～0.07％,余量为水。该种木糖醇红豆豆奶及其制备方法,得到的木糖醇红豆豆奶可改善其口感和营养的配方与工艺,既提升了产品的营养价值,又使得豆奶的风味更加浓郁醇厚,口感滑爽,复合稳定剂相比于单一稳定剂使产品达到长期均匀、稳定悬浮作用,可较好的保持乳状液的稳定性,具有营养丰富易于吸收、调节肠胃消食保健、预防龋齿等功效,是糖尿病患者食用的营养性的食糖代替品。(The invention relates to the technical field of food, in particular to xylitol red bean soymilk, which comprises the following components in percentage by mass: 15-35% of red bean juice, 3-7% of xylitol, 0.5-2.5% of whole milk powder, 0.04-0.06% of monoglyceride, 0.02-0.08% of xanthan gum, 0.03-0.07% of CMC and the balance of water. The xylitol red bean soymilk and the preparation method thereof can improve the taste and the nutritional formula and process of the xylitol red bean soymilk, not only improve the nutritional value of the product, but also ensure that the soymilk has more intense and mellow flavor and smooth taste, and compared with a single stabilizer, the composite stabilizer enables the product to achieve long-term uniform and stable suspension effect, can better maintain the stability of emulsion, has the effects of rich nutrition, easy absorption, regulation of intestines and stomach, digestion promotion, health care, prevention of decayed teeth and the like, and is a nutritional sugar substitute for diabetics.)

1. The xylitol red bean soymilk is characterized in that: the xylitol red bean soymilk comprises the following components in percentage by mass: 15-35% of red bean juice, 3-7% of xylitol, 0.5-2.5% of whole milk powder, 0.04-0.06% of monoglyceride, 0.02-0.08% of xanthan gum, 0.03-0.07% of CMC and the balance of water.

2. The xylitol red bean milk according to claim 1, which is characterized in that: the xylitol red bean soymilk comprises the following components in percentage by mass: 20% of red bean juice, 5% of white granulated sugar, 1% of whole milk powder, 0.05% of monoglyceride, 0.05% of xanthan gum, 0.05% of CMC-Na0.05% and the balance of water.

3. The method for preparing xylitol red bean milk according to claim 1, wherein the xylitol red bean milk comprises the following steps: the method comprises the following steps:

the method comprises the following steps: selecting full red beans which are not damaged by worms, have no toxicity and change and have high content of fat protein for later use;

step two: cleaning and soaking the red bean raw material;

step three: soaking semen Phaseoli, adding semen Phaseoli and water at a ratio of 1:3 into soybean milk machine, and pulping for 8 min;

step four: filtering and separating red bean juice and residues;

step five: heating and boiling the filtered red bean pulp for 8-12min so as to remove beany flavor;

step six: mixing xylitol, whole milk powder, monoglyceride, xanthan gum and CMC with distilled water, and adding into semen Phaseoli juice;

step seven: adding the crude product obtained in the sixth step into a homogenizer for homogenization treatment;

step eight: and (5) sterilizing the soybean milk obtained in the seventh step by adopting a high-temperature instantaneous sterilization method, and then quickly cooling and filling.

4. The method for preparing xylitol red bean milk according to claim 3, wherein the xylitol red bean milk comprises the following steps: in the first step, impurities such as mud sand, rotten fruits, rotten beans and the like in the red beans are removed before use, so that the cleanliness of the soymilk product is improved.

5. The method for preparing xylitol red bean milk according to claim 3, wherein the xylitol red bean milk comprises the following steps: and step two, cleaning dust and microorganisms on the surface of the red beans, and then soaking the red beans in water to ensure that the red beans are fully soaked and expanded.

6. The method for preparing xylitol red bean milk according to claim 5, wherein the xylitol red bean milk comprises the following steps: adding a proper amount of NaHCO3 into the cleaned red beans with warm water of 40 ℃ to ensure that the pH value is between 7.2 and 7.5, soaking for 4 to 5 hours, peeling the red beans when the skins of the beans become soft, and soaking the peeled red beans in water.

7. The method for preparing xylitol red bean milk according to claim 6, wherein the xylitol red bean milk comprises the following steps: the ratio of red beans to water is 3:1 when the red beans are soaked.

8. The method for preparing xylitol red bean milk according to claim 3, wherein the xylitol red bean milk comprises the following steps: and the homogenization treatment temperature in the seventh step is 85 ℃, and the pressure is 450kg/cm 2.

9. The method for preparing xylitol red bean milk according to claim 3, wherein the xylitol red bean milk comprises the following steps: the processing temperature of the high-temperature instant sterilization of the soymilk is more than 137 ℃, and the sterilization time is 10 s.

Technical Field

The invention relates to the technical field of food, in particular to xylitol red bean soymilk and a preparation method thereof.

Background

The vegetable protein beverage is a milky product prepared by using plant seeds rich in protein and various nuclear cereals as main raw materials and through the processing procedures of soaking, grinding, homogenizing and the like. The common soymilk has slightly high sugar content, so that the phenomena of decayed teeth, dyspepsia and the like can be easily caused by frequent drinking, and the sensory quality of the soymilk is reduced and the eating of consumers is influenced because the common soymilk is easy to precipitate and stratify. Therefore, there is a need to develop a low sugar soy milk with good dissolution stability.

In view of the above, a xylitol red bean milk and a preparation method thereof are provided.

Disclosure of Invention

The invention aims to provide xylitol red bean milk and a preparation method thereof, and aims to solve the problems in the background technology. In order to achieve the purpose, the invention provides xylitol red bean soymilk and a preparation method thereof, solves the problems that the common soymilk in the prior art has slightly high sugar content and is easy to precipitate and delaminate, and solves the problems that people are easy to cause dyspepsia, decayed teeth and the like due to drinking of soymilk products, and the specific technical scheme is as follows: the xylitol red bean soymilk comprises the following components in percentage by mass: 15-35% of red bean juice, 3-7% of xylitol, 0.5-2.5% of whole milk powder, 0.04-0.06% of monoglyceride, 0.02-0.08% of xanthan gum, 0.03-0.07% of CMC and the balance of water.

Preferably, the xylitol red bean milk comprises the following components in percentage by mass: 20% of red bean juice, 5% of white granulated sugar, 1% of whole milk powder, 0.05% of monoglyceride, 0.05% of xanthan gum, 0.05% of CMC-Na0.05% and the balance of water.

The invention also provides a preparation method of the xylitol red bean soymilk, which comprises the following steps:

the method comprises the following steps: selecting full red beans which are not damaged by worms, have no toxicity and change and have high content of fat protein for later use;

step two: cleaning and soaking the red bean raw material;

step three: soaking semen Phaseoli, adding semen Phaseoli and water at a ratio of 1:3 into soybean milk machine, and pulping for 8 min;

step four: filtering and separating red bean juice and residues;

step five: heating and boiling the filtered red bean pulp for 8-12min so as to remove beany flavor;

step six: mixing xylitol, whole milk powder, monoglyceride, xanthan gum and CMC with distilled water, and adding into semen Phaseoli juice;

step seven: adding the crude product obtained in the sixth step into a homogenizer for homogenization treatment;

step eight: and (5) sterilizing the soybean milk obtained in the seventh step by adopting a high-temperature instantaneous sterilization method, and then quickly cooling and filling.

Preferably, impurities such as mud, rotten fruits and rotten beans in the red beans are removed before the use in the step one, so that the cleanliness of the soymilk product is improved.

Preferably, the second step cleans dust and microorganisms on the surface of the red beans, and then the red beans are soaked in water, so that the red beans are fully soaked.

Preferably, the cleaned red beans are soaked for 4 to 5 hours in warm water at 40 ℃ and a proper amount of NaHCO3 until the pH value is between 7.2 and 7.5, and then peeled after the bean skins soften, the peeled red beans are soaked in water.

Preferably, the red bean and the water are soaked in a ratio of 3: 1.

Preferably, the homogenization treatment temperature in the seventh step is 85 ℃, and the pressure is 450kg/cm 2.

Preferably, the processing temperature of the high-temperature instant sterilization of the soymilk is more than 137 ℃, and the sterilization time is 10 s.

Compared with the prior art, the xylitol red bean soymilk disclosed by the invention can improve the taste and the nutritional formula and process, so that the nutritional value of the product is improved, the flavor of the soymilk is more rich and mellow, the mouthfeel is smooth, the composite stabilizer enables the product to achieve long-term uniform and stable suspension effects compared with a single stabilizer, the stability of an emulsion can be better maintained, and the xylitol red bean soymilk has the effects of rich nutrition, easiness in absorption, regulation of gastrointestinal digestion, health care, prevention of decayed teeth and the like, and is a nutritional sugar substitute for diabetics.

Drawings

FIG. 1 is a flow chart of a preparation process of xylitol red bean milk.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by workers skilled in the art without any inventive work based on the embodiments of the present invention, are within the scope of the present invention.

Examples

Referring to fig. 1, the present invention provides a technical solution: the xylitol red bean soymilk comprises the following components in percentage by mass: 15-35% of red bean juice, 3-7% of xylitol, 0.5-2.5% of whole milk powder, 0.04-0.06% of monoglyceride, 0.02-0.08% of xanthan gum, 0.03-0.07% of CMC and the balance of water.

In the embodiment, the xylitol red bean milk comprises the following components in percentage by mass: 20% of red bean juice, 5% of white granulated sugar, 1% of whole milk powder, 0.05% of monoglyceride, 0.05% of xanthan gum, 0.05% of CMC-Na0.05% and the balance of water.

The xylitol red bean soymilk prepared by the formula has rich nutritive value, fragrant and mellow taste and smooth but not greasy taste, is a high-protein nutritional health-care soymilk beverage, is popular with consumers, has uniform soymilk tissue state, has the efficacy of promoting digestion and invigorating stomach, avoids the occurrence of decayed teeth, and provides theoretical basis for the development of functional beverages.

The invention also provides a preparation method of the xylitol red bean soymilk, which comprises the following steps:

the method comprises the following steps: selecting full red beans which are not damaged by worms, have no toxicity and change and have high content of fat protein for later use;

step two: cleaning and soaking the red bean raw material;

step three: soaking semen Phaseoli, adding semen Phaseoli and water at a ratio of 1:3 into soybean milk machine, and pulping for 8 min;

step four: filtering and separating red bean juice and residues;

step five: heating and boiling the filtered red bean pulp for 8-12min so as to remove beany flavor;

step six: mixing xylitol, whole milk powder, monoglyceride, xanthan gum and CMC with distilled water, and adding into semen Phaseoli juice;

step seven: adding the coarse product obtained in the sixth step into a homogenizer for homogenization treatment, improving the stability of the soymilk, preventing protein sedimentation and fat floating, making the finished soymilk soft and fine in taste, and making the obtained product in a uniform and stable state;

step eight: and (5) sterilizing the soybean milk obtained in the seventh step by adopting a high-temperature instantaneous sterilization method, and then quickly cooling and filling.

In this embodiment, before use, impurities such as mud, rotten fruits, rotten beans and the like in the red beans are removed in the first step, so as to improve the cleanliness of the soymilk product.

In this embodiment, dust and microorganisms on the surface of the red beans are cleaned in the second step, and then the red beans are soaked in water, so that the red beans are fully soaked and expanded.

In the embodiment, the cleaned red beans are soaked for 4 to 5 hours in warm water at 40 ℃ and a proper amount of NaHCO3 to ensure that the pH value is between 7.2 and 7.5, the skins of the beans are peeled off when the skins of the beans become soft, and the peeled red beans are soaked in the water.

In this example, the ratio of red beans to water when red beans are soaked is 3: 1.

In this example, the temperature of the homogenization treatment in the seventh step was 85 ℃ and the pressure was 450kg/cm 2.

In the embodiment, the processing temperature of the high-temperature instant sterilization of the soymilk is more than 137 ℃, and the sterilization time is 10 s.

The xylitol red bean soymilk prepared by the method is prepared by taking red beans as a main raw material and adding xylitol, whole milk powder, monoglyceride, xanthan gum, sodium carboxymethylcellulose (CMC) and the like, has the fragrance of fresh milk and the special bean fragrance of the red beans, has high nutritional value, has a health-care function, and is good in color, fragrance and taste, and is a high-protein nutritional health-care drink.

The red bean is also called as red bean, contains rich iron elements and proteins, particularly contains components such as triterpene saponin which are absent or rare in other beans, and has the effects of enriching the blood, disinfecting, promoting urination, treating edema and the like. Meanwhile, the content of lysine and vitamin B is highest in various beans, and the beans are rich in fragrance, fresh and tasty and are popular with people.

Xylitol has cool and sweet taste, can be used as synergist of antioxidant, is helpful for stabilizing vitamins and pigment, has good heat stability, and has effects of regulating blood sugar, preventing dental caries, improving liver function, regulating intestine and stomach, moistening and caring skin, etc. Meanwhile, xylitol is also a nutritional sugar substitute which is most suitable for diabetics to eat. The xylitol can not only improve the taste of the product and improve the grade of the product, but also realize the reduction of heat, and meet the requirements of people on low heat value.

The xylitol red bean soymilk product has obvious fragrance and light red color, the taste meets the requirements of the common public, the tissue state and the stability are very good, the xylitol red bean soymilk product contains rich protein, multiple vitamins and mineral substances, the requirements of people on nutrition and health are met, and the xylitol red bean soymilk product has wide market prospect.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.