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Sea mustard soymilk powder and method for processing the same

A processing method and technology of wakame powder, which are used in milk substitutes, dairy products, food preparation and other directions

Inactive Publication Date: 2009-05-20
食品行业生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no record of wakame soybean milk powder and its processing method at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select 50kg of soybeans and dry them in a hot tank at a heating temperature of 50-60°C to keep the water content below 10%. Then cool in a cold tank, and the cooling temperature is normal temperature ± 5°C. The flaps are broken and peeled, and then sent to the inactivation machine in a quantitative manner by a vibrating sieve, and the enzyme inactivation operation is completed within 40 seconds. The watercress after the deactivation of the enzyme enters the grinder, and then injects 150kg of hot water at 80-85°C. After fine grinding and separation, add 12kg of milk, 15kg of white sugar solution (sugar-water ratio 2:1), and 1.5kg of wakame powder. quality, and then into the ultra-high temperature sterilization system, about 145 ℃, heat preservation for 30 seconds and then sprayed into the vacuum tank. Carry out vacuum concentration under the action of vacuum pump, keep the pressure of-360mmHg in the vacuum tank. The temperature of soy milk drops to about 72°C, then pum...

Embodiment 2

[0017] Select 70kg of soybeans and dry them in a hot tank at a heating temperature of 50-60°C to keep the water content below 10%. Then cool in a cold tank, and the cooling temperature is normal temperature ± 5°C. The flaps are broken and peeled, and then sent to the inactivation machine in a quantitative manner by a vibrating sieve, and the enzyme inactivation operation is completed within 40 seconds. The enzyme-destroyed watercress enters the grinder, and then injects 220kg of hot water at 80-85°C. After fine grinding and separation, add 18kg of milk, 20kg of white sugar solution (sugar-water ratio 2:1), and 2.5kg of wakame powder. quality, and then into the ultra-high temperature sterilization system, about 145 ℃, heat preservation for 30 seconds and then sprayed into the vacuum tank. Carry out vacuum concentration under the action of vacuum pump, keep the pressure of-360mmHg in the vacuum tank. The temperature of soy milk drops to about 72°C, then pumped into the homogen...

Embodiment 3

[0019] Select 90kg of soybeans and dry them in a hot tank at a heating temperature of 50-60°C to keep the water content below 10%. Then cool in a cold tank, and the cooling temperature is normal temperature ± 5°C. The flaps are broken and peeled, and then sent to the inactivation machine in a quantitative manner by a vibrating sieve, and the enzyme inactivation operation is completed within 40 seconds. The watercress after deenzyme enters into the grinder, followed by injecting 290kg of hot water at 80-85°C. After fine grinding and separation, add 24kg of milk, 27kg of white sugar solution (sugar-water ratio 2:1), and 3.5kg of wakame powder. quality, and then into the ultra-high temperature sterilization system, about 145 ℃, heat preservation for 30 seconds and then sprayed into the vacuum tank. Carry out vacuum concentration under the action of vacuum pump, keep the pressure of-360mmHg in the vacuum tank. The temperature of soy milk drops to about 72°C, then pumped into the...

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PUM

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Abstract

The invention discloses an Undaria pinnatifida bean milk powder and a processing method thereof. The Undaria pinnatifida bean milk powder is characterized in comprising the following raw materials by weight portion: 70 to 80 portions of soy beans, 15 to 20 portions of milk, 10 to 15 portions of white granulated sugar and 2 to 3 portions of Undaria pinnatifida. The processing method comprises the following steps: the soy beans are subjected to fine selection and then sequentially to drying, hull removal, deactivation of enzyme, crushing and pulping, fine milling and separation, modification, ultra-high temperature instantaneous sterilization, homogenization, vacuum concentration, vacuum low temperature drying, screening, weight checking and packing; and a proper amount of Undaria pinnatifida bean powder is added before high temperature sterilization and after the separation of soybean dregs. The milk powder is added with the Undaria pinnatifida bean milk powder which contains a large amount of active substances and alginic acid and fucosan in pectin. The frond of the Undaria pinnatifida also contains fucosterol, laminine, chlorophyll, EPA and so on. Particularly, the alginic acid, the fucosan, the fucosterol and other substances have functions of blood pressure reduction, cholesterin reduction, blood viscosity reduction, cancer resistance, diabetes prevention and so on.

Description

technical field [0001] The invention relates to a soybean milk powder, which is made by adding wakame powder and a processing method thereof. Background technique [0002] Soybean milk powder is a new type of solid beverage, which combines the nutrients of soybeans and milk, and has the characteristics of delicate taste, strong fragrance, rich nutrition, and easy to carry. Wakame is a large brown algae with high nutritional and economic value, which is called "beauty dish" in Japan and some developed countries. In order to meet the needs of the market for both nutrition and health care, compound nutrition powder has become the focus of research and development. Wakame contains a large amount of effective substances, including alginic acid and alginate in its gum. The algal body also contains fucosterol, laminin, chlorophyll, EPA, etc., especially alginic acid, alginate, fucosterol, etc., which are special components contained in brown algae such as wakame and kelp. In a s...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C11/10A23L1/333A23L1/29A23L17/50A23L33/00
Inventor 温凯孙丽娟
Owner 食品行业生产力促进中心
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