Preparation method of hypoallergenic instant potato bean milk powder

A potato and soybean milk powder technology, which is applied in the field of food processing, can solve the problems of potato instant drinks dissolving and caking, incomplete removal of allergenicity of soybean milk powder, limited masking of allergic epitopes, etc., to achieve a smooth and non-sticky taste, improve The effect of long time consumption, easy storage and transportation

Active Publication Date: 2017-12-01
黑龙江冰泉多多保健食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the incomplete removal of the allergenicity of the above soybean milk powder, limited coverage of allergic epitopes, single taste and bland taste, and poor satiety, the potato instant drink dissolves easily agglomerated, uneven, and has a sticky taste. Discomfort and other problems, the object of the present invention is to provide a kind of method of hypoallergenic instant potato soybean milk powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing low-sensitivity instant potato-soybean milk powder, comprising the following steps: squeezing and filtering 50g of potatoes to obtain potato juice; taking 300g of raw soybeans and drying them in a constant temperature drying oven at 80°C for 20 minutes; adding 2100ml of 80-90°C Warm water, add 2.1g of baking soda and 0.6g of antifoaming agent to refine the slurry; then centrifuge the slurry at 3000r / min for 4min, discard the filter residue to obtain soybean milk; add 1.5g of flavor protease to the soybean milk, enzymatically hydrolyze The time is 15 minutes, the enzymatic hydrolysis temperature is 55°C, and then the enzyme is inactivated at 85°C for 6 minutes; 200 g of galacto-oligosaccharides are added to the enzymatic hydrolysis solution, heated to 55°C for glycosylation reaction for 8 hours, and ice bathed for 10 minutes after glycosylation Terminate the reaction; mix potato juice and soy milk at a volume ratio of 1:50, dialyze to remove excess ...

Embodiment 2

[0031] A method for preparing low-sensitivity instant potato-soybean milk powder, comprising the following steps: squeezing and filtering 50g of potatoes to obtain potato juice; taking 300g of raw soybeans and drying them in a constant temperature drying oven at 80°C for 20 minutes; adding 2100ml of 80-90°C Warm water, add 2.1g of baking soda and 0.6g of antifoaming agent to refine the slurry; then centrifuge the slurry at 3000r / min for 4min, discard the filter residue to obtain soybean milk; add 3g of flavor protease to the soybean milk, and the enzymatic hydrolysis time 30min, enzymatic hydrolysis temperature is 60°C, then inactivate the enzyme at 85°C for 6min; add 200g galacto-oligosaccharides to the enzymolysis solution, heat to 55°C for 10h of glycosylation reaction, stop glycosylation by ice bath for 10min Reaction; mix potato juice and soybean milk at a volume ratio of 1:50, dialyze to remove excess sugar, and add 75g of milk powder; then boil for 4 minutes, and use a h...

Embodiment 3

[0034] A method for preparing low-sensitivity instant potato-soybean milk powder, comprising the following steps: squeezing and filtering 50g of potatoes to obtain potato juice; taking 300g of raw soybeans and drying them in a constant temperature drying oven at 80°C for 20 minutes; adding 2100ml of 80-90°C Warm water, add 2.1g of baking soda and 0.6g of antifoaming agent to refine the slurry; then centrifuge the slurry at 3000r / min for 4min, discard the filter residue to obtain soybean milk; add 2.5g of flavor protease to the soybean milk, enzymatically hydrolyze The time is 30 minutes, the enzymatic hydrolysis temperature is 60°C, and then the enzyme is inactivated at 85°C for 6 minutes; 200 g of galacto-oligosaccharides are added to the enzymatic hydrolysis solution, heated to 55°C for glycosylation reaction for 9 hours, and ice bathed for 10 minutes after glycosylation Terminate the reaction; mix potato juice and soy milk at a volume ratio of 1:50, dialyze to remove excess ...

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PUM

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Abstract

The invention discloses a preparation method of hypoallergenic instant potato bean milk powder, and belongs to the field of food processing. The method comprises the specific steps of making soybeans into soybean milk, performing enzymolysis on the soybean milk, performing glycosylation, then mixing the glycosylated material with potato juice, performing dialysis, adding milk powder, performing homogenizing and then performing spray drying so as to obtain the potato bean milk powder. The potato bean milk powder made by the method disclosed by the invention has the characteristics of being hypoallergenic, good in solubility, instant and the like, the quality guarantee period is greatly prolonged, and the potato bean milk powder is easy to store, transport and carry and convenient to eat, and has the efficacy of regulating the function of the stomach, regulating middle energizer, strengthening the spleen and replenishing qi.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant food processing method. Background technique [0002] Soybeans and their products not only have high nutritional value, but also have certain health care functions, which can prevent the deposition of cholesterol in blood vessels, reduce the incidence of osteoporosis and breast cancer, and so on. Soybean milk powder is made of high-quality soybeans. It makes full use of plant protein resources, applies plant protein, improves protein titer and biological value, contains multiple vitamins and minerals, and has high nutritional value. The taste is rich and mellow, smooth but not greasy, and it is beneficial to drink regularly. It is a healthy and nutritious soybean milk drink. However, soybeans and milk powder contain allergenic proteins, which increases the risk of allergies in the application of soybean milk powder. [0003] At present, there are physical methods, chem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06A23C9/16A23L19/12A23L19/15
CPCA23C9/16A23C11/06A23V2002/00A23V2200/32
Inventor 李波范志军王冬梅陈龙罗义董先平孙斌
Owner 黑龙江冰泉多多保健食品有限责任公司
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