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: 2013-08-28
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 soybean flour produced at the same time often decreases , poor brewability, reduced nutritional value
The color of soybean powder produced by conventional methods is light yellow, which also limits its addition amount in high-end cold drink raw material powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 50kg of soybeans were selected in the tower, dried and peeled, the peeling rate was 95%, the temperature was 80°C, 475kg of hot water was used for coarse grinding, and 3% sodium bicarbonate was used to adjust the pH value to 6.8, fine grinding and homogeneity, 90% of the material passed 100 Mesh sieve, pulp and slag separation, add 1.5‰ calcium stearoyl lactylate to the temporary storage tank at the centrifuge, sterilize at 130°C for 7 seconds in the vacuum sterilization and deodorization unit, cool to 55°C, add standardized ingredients, accounting for 20.2% of the dry basis (75kg) soybean protein isolate, stirring while adding, adding palm oil and natural butter, and adding 52% maltose and flavoring agent at the same time, after stirring evenly, the high-pressure pump is used for secondary high-pressure homogenization, so that the added oils and materials are fully Mixing, homogenization pressure 20 Mpa, cooking pulp to carry out secondary sterilization of materials, co...

Embodiment 2

[0036] 50kg of soybeans were selected in the tower, dried and peeled, the peeling rate was 96%, the temperature was 82°C, 475kg of hot water was used for coarse grinding, and 3% sodium bicarbonate was used to adjust the pH value to 6.9, fine grinding and homogeneity, 95% of the material passed 100 Mesh sieve, pulp and slag separation, add 1.75‰ calcium stearoyl lactylate to the temporary storage tank at the centrifuge, sterilize at 135°C for 6 seconds in the vacuum sterilization and deodorization unit, cool to 55°C, add standardized ingredients, accounting for 19.4% of the dry basis (58kg) soybean protein isolate, stirring while adding, adding palm oil and natural butter, and adding 51% maltose and flavoring agent at the same time, after stirring evenly, the high-pressure pump is used for secondary high-pressure homogenization, so that the added oils and materials are fully Mixing, homogeneous pressure 22 Mpa, cooking pulp to carry out secondary sterilization of materials, cook...

Embodiment 3

[0038] 50kg of soybeans were selected in the tower, dried and peeled, the peeling rate was 98%, the temperature was 85°C, 475kg of hot water was used for coarse grinding, and 3% sodium bicarbonate was used to adjust the pH value to 7.0, fine grinding and homogeneity, 95% of the material passed 100 Mesh sieve, pulp and slag separation, add 2.0‰ calcium stearoyl lactylate to the temporary storage tank at the centrifuge, sterilize at 140°C for 5 seconds in the vacuum sterilization and deodorization unit, cool to 55°C, add standardized ingredients, accounting for 18.5% of the dry basis (46kg) soybean protein isolate, stirring while adding, adding palm oil and natural butter, and adding 50.8% maltose and flavoring agent at the same time, after stirring evenly, the high-pressure pump is used for secondary high-pressure homogenization to make the added oils and materials fully Mixing, homogenization pressure 25 Mpa, cooking pulp to carry out secondary sterilization of materials, cooki...

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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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Patent Type & Authority Patents(China)
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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