阅读说明：本技术 一种功能性速溶豆乳粉的制作方法 (Preparation method of functional instant soybean milk powder ) 是由 王中江 郭增旺 梁亚茹 杨宗瑞 徐悦 郭亚男 于 2020-08-03 设计创作，主要内容包括：本发明公开了一种功能性速溶豆乳粉的制作方法,其制作方法为：首先大豆经挑选、去杂,粉碎至10-15瓣,并置于0.5kGy的剂量下辐照处理；然后将大豆脱皮、泡豆,之后加沸水磨浆,加入改性淀粉、功能性低聚糖,将豆浆煮浆得浆渣混合物,对其过滤,将过滤得到的残渣烘干,进行常温超微粉碎,然后将豆渣混合豆浆用NaOH调pH,对豆乳调配,再加入食用级碳酸钙,将调配好的豆乳进行均质、超高温瞬时热处理、浓缩杀菌,然后经喷雾干燥及流化床筛粉处理即得功能性速溶豆乳粉。本发明利用γ辐照技术联合喷雾干燥技术包埋钙制备一种功能性豆乳粉,有效解决传统豆乳粉产品功能性较低、速溶性较差、储藏期短、生产成本高的难题,提高了豆乳粉的的营养价值和货架期。(The invention discloses a method for preparing functional instant soybean milk powder, which comprises the following steps: firstly, selecting and removing impurities from soybeans, crushing the soybeans into 10-15 petals, and placing the soybeans under the irradiation treatment of 0.5kGy dosage; peeling and soaking soybeans, adding boiling water, grinding the soybeans into pulp, adding modified starch and functional oligosaccharide, boiling the soybean milk to obtain a pulp residue mixture, filtering the pulp residue mixture, drying the filtered residue, carrying out normal-temperature superfine grinding, then adjusting the pH of the soybean residue mixed with the soybean milk by using NaOH, blending the soybean milk, adding edible calcium carbonate, homogenizing the blended soybean milk, carrying out ultrahigh-temperature instantaneous heat treatment, carrying out concentration sterilization, and carrying out spray drying and fluidized bed powder sieving treatment to obtain the functional instant soybean milk powder. The invention prepares the functional soymilk powder by combining the gamma irradiation technology with the spray drying technology to embed calcium, effectively solves the problems of lower functionality, poorer instant solubility, short storage period and high production cost of the traditional soymilk powder product, and improves the nutritional value and shelf life of the soymilk powder.)

1. A method for preparing functional instant soybean milk powder is characterized by comprising the following steps: (1) selecting and removing impurities from soybeans, primarily crushing the soybeans into 10-15 petals, and placing the soybeans in an irradiation dose of 0.25-1.0 kGy to perform gamma irradiation treatment on the soybeans; (2) after the soybean is irradiated and peeled, NaHCO with the concentration of 0.5 percent is used₃Soaking bean in the aqueous solution for 12h, grinding with 8 times of boiling water, adding modified starch and functional oligosaccharide, and cooking soybean milk in three stages to obtain pulp-residue mixture. Drying the residue part obtained by filtering and separating, and carrying out normal temperature ultramicroCrushing; (3) regulating the pH value of bean dreg mixed soybean milk obtained by normal-temperature superfine grinding to 8.0 by using NaOH, adding sodium hexametaphosphate, a composite soybean milk stabilizer, white granulated sugar, maltose syrup and beta-carotene, regulating, adding 0.6-0.8 g of edible calcium carbonate, homogenizing the regulated soybean milk at 25MP, and keeping the temperature of feed liquid at 70-80 ℃ during homogenization; (4) performing ultrahigh-temperature instantaneous heat treatment on the soybean milk at 125-145 ℃ for 30s, performing concentration sterilization at 88-95 ℃ until the solid content of the soybean milk reaches about 14%, and performing spray drying and fluidized bed powder sieving treatment to obtain the functional instant soybean milk powder.

2. The method for preparing functional instant soybean milk powder according to claim 1, wherein the method comprises the following steps: the gamma irradiation in step (1) was 0.5 kGy.

3. The method for preparing functional instant soybean milk powder according to claim 1, wherein the method comprises the following steps: the three-stage pulp boiling conditions in the step (2) are as follows: boiling for 10min, steaming at 80 deg.C under 50kPa for 40min, and boiling for 5min, wherein the micronizing conditions are as follows: the temperature is 25 ℃, the crushing time is 30s, and the discharge granularity is 200 meshes.

4. The method for preparing functional instant soybean milk powder according to claim 1, wherein the method comprises the following steps: the parameter of adding the edible calcium carbonate in the step (3) is 0.7 g; the feed liquid temperature is 75 ℃ during homogenization.

5. The method for preparing functional instant soybean milk powder according to claim 1, wherein the method comprises the following steps: the spray drying conditions in the step (4) are as follows: the solution flow rate was 0.1mL/s and the air flow rate was 32m³Per h, an air pressure of 6bar, an inlet temperature of 150 ℃ and an outlet temperature of 70 ℃ using a nozzle with a diameter of 0.5 mm.

Background

At present, most of soybean milk powder sold in the market is instant soybean milk powder, or the functional components in the soybean milk powder are utilized to be separately dispensed, the competitiveness in the market of health care products is poor, the soybean milk powder widely sold in the market at home and abroad is most common, and the preparation method is basically the same as that of the traditional soybean milk powder in China. The soymilk powder prepared by the basic method has poor taste, poor functionality and short storage period.

Aiming at the current situation that the functional characteristics of the soybean milk powder are not easily accepted by consumers, some enterprises usually use the soybean milk as a main raw material, embed calcium by a spray drying technology, add phospholipid and then primarily process the product. Because the instant solubility of the existing soybean milk powder is limited, only the functionality of the soybean milk powder can be selected for development, and because the quality of the produced product is low, the soybean milk powder resource is not widely utilized. At present, soybean milk adopting soybean as a raw material is mainly subjected to calcium embedding by a spray drying technology and is added with an emulsifier to improve the instant property of the soybean milk powder, but the spray drying process has high energy consumption, low powder yield and non-uniform particles, so that the application of the spray drying technology in industrial production is limited to a great extent. The traditional production process has the disadvantages of large production energy consumption or loss of functional active ingredients of the product in the drying treatment process and the like. In recent years, a novel technology for improving the functionality of soybean components, namely a gamma irradiation technology, and three-stage soybean milk boiling in the soybean milk boiling process can effectively improve the functionality of soybean protein by glycosylation of soybean milk, the normal-temperature ultramicro crushing technology has the advantages of simple operation, low cost and sustainability, has obvious influence on the separation, recovery and physicochemical properties of vegetable protein, can furthest retain the nutrition and active components of products, and the technologies are further applied to the development of soybean milk powder products.

The functional instant soybean milk powder is prepared by embedding calcium by utilizing gamma irradiation, superfine grinding, spray drying and fluidized bed powder sieving technologies, the problems of low functionality, poor instant property, short storage period and high production cost of the traditional soybean milk powder product are effectively solved, and the nutritional value of the soybean milk powder is improved.

Disclosure of Invention

In order to effectively solve the problems of low functionality, poor instant solubility, short storage period and high production cost of the traditional soybean milk powder product, the invention provides a preparation method of functional instant soybean milk powder, which adopts the following technical scheme:

the invention aims to provide a method for preparing functional instant soybean milk powder, which comprises the following steps: (1) selecting and removing impurities from soybeans, primarily crushing the soybeans into 10-15 petals, and placing the soybeans in an irradiation dose of 0.25-1.0 kGy to perform gamma irradiation treatment on the soybeans; (2) after the soybean is irradiated and peeled, NaHCO with the concentration of 0.5 percent is used₃Soaking bean in the aqueous solution for 12h, grinding with 8 times of boiling water, adding modified starch and functional oligosaccharide, and boiling the soybean milk in three stages to obtain a pulp-residue mixture. Drying the residue obtained by filtering and separating, and carrying out normal-temperature superfine grinding; (3) regulating the pH value of bean dreg mixed soybean milk obtained by normal-temperature superfine grinding to 8.0 by using NaOH, adding sodium hexametaphosphate, a composite soybean milk stabilizer, white granulated sugar, maltose syrup and beta-carotene, regulating, adding 0.6-0.8 g of edible calcium carbonate, homogenizing the regulated soybean milk at 25MP, and keeping the temperature of feed liquid at 70-80 ℃ during homogenization; (4) performing ultrahigh-temperature instantaneous heat treatment on the soybean milk at 125-145 ℃ for 30s, concentrating and sterilizing at 88-95 ℃ until the solid content of the soybean milk reaches about 14%, and performing spray drying and fluidized bed powder screening to obtain functional instant soybean milk powder; the method of gamma irradiation, characterized in that the gamma irradiation in the method is 0.5 kGy; the method in (2), characterized in that the conditions of the three-stage pulp cooking in the step are as follows: boiling for 10min, steaming at 80 deg.C under 50kPa for 40min, and boiling for 5min, wherein the micronizing conditions are as follows: the temperature is 25 ℃, the crushing time is 30s, and the discharge granularity is 200 meshes; the method of (3), wherein the amount of food grade calcium carbonate added in the step (a) is 0.7 g; the feed liquid temperature is 75 ℃ during homogenization; the method for high-temperature instantaneous treatment, concentration sterilization and spray drying is characterized in that the temperature of the ultrahigh-temperature instantaneous heat treatment in the step is 135 ℃, the temperature of the concentration sterilization is 92 ℃, and the spray drying conditions are as follows: the solution flow rate was 0.1mL/s and the air flow rate was 32m³Per h, an air pressure of 6bar, an inlet temperature of 150 ℃ and an outlet temperature of 70 ℃ using a nozzle with a diameter of 0.5 mm.

Aiming at the problems of poor instant solubility, unobvious functionality, high production cost and the like of the existing soybean milk powder, the invention provides the preparation method of the functional instant soybean milk powder, namely the functional instant soybean milk powder is prepared by embedding calcium by gamma irradiation, normal-temperature ultramicro crushing and spray drying in combination with a fluidized bed powder sieving technology, so that the problems of low functionality, poor instant solubility, short storage period and high production cost of the traditional soybean milk powder product are effectively solved, and the nutritional value and shelf life of the soybean milk powder are improved.

The invention has the beneficial effects that:

1. the invention utilizes gamma irradiation, normal-temperature ultramicro pulverization and spray drying combined with a fluidized bed powder sieving technology to embed calcium to prepare functional instant soybean milk powder, the gamma irradiation technology is used for irradiating bean cotyledon to improve the activity of active molecules in soybean, the three-stage soybean milk boiling enables the soybean protein glycosylation to regulate the functionality of protein, and the normal-temperature ultramicro pulverization technology has the advantages of simple technology, low cost and sustainability and has obvious influence on the separation, recovery and physicochemical properties of plant protein. Adding sodium hexametaphosphate, a composite soymilk stabilizer, white granulated sugar, maltose syrup and beta-carotene, blending to improve the stability and the emulsibility of the soybean milk, then adding edible calcium carbonate to improve the calcium content of the soybean milk, and preparing functional instant soymilk powder by homogenizing, ultrahigh-temperature instantaneous heat treatment, concentration sterilization, spray drying and fluidized bed powder screening technology;

2. the functional instant soybean milk powder is prepared by utilizing gamma irradiation, normal-temperature superfine grinding and spray drying combined with a fluidized bed powder sieving technology to embed calcium, the problems of low functionality, poor instant property, short storage period and high production cost of the traditional soybean milk powder product are effectively solved, and the nutritional value and shelf life of the soybean milk powder are improved.

Drawings

FIG. 1 is a microscopic view of a scanning electron microscope for soybean flour;

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The following detailed description of specific embodiments of the invention: