Manufacturing method of instant beany-flavor-free cold drink soybean powder

A manufacturing method and technology of soybean flour, applied in dairy products, milk substitutes, applications, etc., can solve the problems of decreased solubility, reduced nutritional value, and limited addition of soybean flour, and achieve bright white color, smooth and comfortable taste, and improved Yield effect

Active Publication Date: 2012-09-19
HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Over the years, there have been different methods to remove the beany smell in the processing of soybean flour products, such as steaming soybeans, microwave radiation and other physical or chemical methods, but due to the high cost, the solubility of soyb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] 50kg soybeans are selected from the tower, dried and peeled, the peeling rate is 95%, the temperature is 80℃, 475kg hot water is used for coarse grinding, the pH value is adjusted to 6.8 with 3% sodium bicarbonate, fine grinding, homogenization, 90% of the material is over 100 Mesh screen, slurry and residue separation, add 1.5‰ calcium stearoyl lactate into the temporary storage tank at the centrifugal place, the vacuum sterilization and deodorization unit sterilizes at 130°C for 7 seconds, cools to 55°C, standardized ingredients, and adds 20.2% of the dry basis (75kg) soy protein isolate, stir while adding, add palm oil and natural butter, and add 52% maltose and flavoring agent at the same time. After mixing, the high-pressure pump will homogenize twice to make the added oils and materials sufficient Mixing, homogenizing pressure 20 Mpa, cooking slurry for secondary sterilization of materials, cooking slurry temperature 90 ℃, heat preservation for 3 m...

Example Embodiment

[0035] Example 2

[0036] 50kg soybeans are selected from the tower, dried and peeled, the peeling rate is 96%, the temperature is 82℃, 475kg hot water is used for coarse grinding, the pH value is adjusted to 6.9 with 3% sodium bicarbonate, fine grinding and homogenization, 95% of the material is over 100 Mesh screen, slurry and residue separation, add 1.75‰ calcium stearoyl lactate to the temporary storage tank at the centrifugal place, the vacuum sterilization and deodorization unit sterilizes at 135℃ for 6 seconds, cools to 55℃, standardizes the ingredients, and adds 19.4% of the dry basis (58kg) of soybean protein isolate, stir while adding, add palm oil and natural butter, and at the same time add 51% maltose and flavoring agent. After mixing, the high-pressure pump will homogenize twice to make the added oils and materials sufficient Mixing, homogenizing pressure 22 Mpa, cooking slurry for secondary sterilization of materials, cooking slurry temperature 88℃, heat preservati...

Example Embodiment

[0037] Example 3

[0038] 50kg soybeans are selected from the tower, dried and peeled, the peeling rate is 98%, the temperature is 85℃, 475kg hot water is used for coarse grinding, the pH value is adjusted to 7.0 with 3% sodium bicarbonate, fine grinding, homogenization, 95% of the material is over 100 Mesh screen, slurry and residue separation, add 2.0‰ calcium stearoyl lactate into the temporary storage tank at the centrifugal place, sterilize by the vacuum sterilization and deodorization unit at 140℃ for 5 seconds, cool to 55℃, standardize the ingredients, add 18.5% of the dry basis (46kg) of soy protein isolate, stir while adding, add palm oil and natural butter, at the same time add 50.8% maltose and flavoring agent, after mixing, the high-pressure pump second high-pressure homogenization, so that the added oils and materials are sufficient Mixing, homogenizing pressure 25 Mpa, cooking slurry for secondary sterilization of materials, cooking slurry temperature 85℃, heat pres...

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PUM

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Abstract

The invention provides a manufacturing method of instant beany-flavor-free cold drink soybean powder. The manufacturing method comprises the following steps of: (1) selecting materials: taking soybean separated proteins and soybeans as raw materials; (2) carrying out two times of deodorization: a, carrying out the first time of the deodorization: roughly grinding with hot water at 80-85 DEG C; adjusting PH (Potential of Hydrogen) to 6.8-7.0 in a roughly grinding process; and carrying out the second time of the deodorization: after separating slurry and residues, adding 0.15-0.2% of calcium stearoyl lactylate before sterilizing and deodorizing. The manufacturing method disclosed by the invention prepares the soybean powder with the character which is similar with milk powder; the soybean powder does not have a beany flavor and the color of the product is milk white; and the manufacturing method of the instant beany-flavor-free cold drink soybean powder widens the application range of the soybean powder in high-end cold drink raw material powder, improves the quality and reduces the cost.

Description

technical field [0001] The invention relates to a new manufacturing method of instant soybean powder for cold drink without fishy smell, and belongs to the technical field of daily food production. Background technique [0002] Soybean is a high-protein nutritious crop. It not only has high protein content and rich nutrition, but also does not contain cholesterol. It has nutritional effects on eaters of all ages, so it is generally welcomed by people. Statistics show that the annual output growth rate of the domestic cold drink market is 13% from 2010 to 2011. In recent years, bean powder has played a vital role in the raw material powder of cold drinks. The cold drinks produced are unique in taste, nutritious and healthy, and low in price. They are favored by consumers and have also driven a development peak of the soybean powder industry. [0003] However, the current cold drink bean powder is all used in low-end cold drink products. For bean powder manufacturers, the add...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 范志军许光令王冬梅李波陈龙宋立超
Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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