Wild jujube powder soybean milk mate

Abstract

The invention discloses a wild jujube powder soybean milk mate and a processing method thereof. The soybean milk mate is composed of wild jujube powder, maltodextrin, xanthan gum, natural perfume, papain and vitamin E. The processing method comprises the steps of wild jujube powder preparation, raw material mixing and blending, packaging and storage and the like. The wild jujube powder is prepared by selecting wild jujubes which are high in maturity and free of plant diseases and insect pests, cleaning, denucleating, drying with low-temperature hot air until the moisture content is below 10%, grinding, screening and carrying out quality detection. During raw material mixing and blending, all the components are weighed in proportion. Package and storage need to be sealed in a clean and sanitary environment and stored in a dry and shade place to be far away from direct sunlight, high temperature and objects with peculiar smell. The product is unique in taste, the wild jujube powder brings unique flavor, and the natural spices add pleasant fragrance. Meanwhile, the papain is beneficial to promoting nutrient absorption, all the components are natural and healthy, and the nutritional value is high.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a sour jujube powder soy milk companion. Background Art

[0002] Nowadays, people pay more and more attention to healthy eating, and soy milk, as a nutritious drink, occupies an important position in people's lives.

[0003] Soy milk is rich in nutrients such as protein, vitamins and minerals, and has many benefits for human health. However, traditional soy milk also has some shortcomings in actual drinking. First of all, in terms of taste, the taste of a single soy milk is relatively monotonous, lacking rich layers and unique flavor experience. For consumers with increasingly picky tastes, such a taste may not satisfy their pursuit of delicious drinks. Secondly, in terms of nutrient absorption, the protein in soy milk mostly exists in the form of large molecules, which makes it difficult for the human body to digest and absorb it. At the same time, the absorption effect of cellulose in soy milk needs to be improved to better play its role in promoting intestinal health.

[0004] Looking at the current market, although there are many soy milk companion products to choose from, it is often difficult to simultaneously meet the needs of improving taste, supplementing nutrition, and promoting absorption. Some products only focus on improving taste, but ignore the improvement of nutritional ingredients and the optimization of absorption effects; others may bring potential risks to human health due to the addition of too many artificial synthetic ingredients.

[0005] Under such circumstances, it is particularly urgent to develop a new type of soy milk companion. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a sour jujube powder soy milk companion which can improve the taste of soy milk, supplement nutrition and promote the absorption of nutrients in soy milk.

[0007] The sour jujube powder soy milk companion of the invention consists of the following components: sour jujube powder, maltodextrin, xanthan gum, natural flavor, papain and vitamin E.

[0008] Preferably, the mass parts of the components are: 20-30 parts of sour jujube powder, 10-15 parts of maltodextrin, 1-3 parts of xanthan gum, 0.3-1 parts of natural flavors including but not limited to vanilla extract or lemon extract, 0.1-0.5 parts of papain and 0.05-0.1 parts of vitamin E.

[0009] The method for processing sour jujube powder soy milk companion is used to process the sour jujube powder soy milk companion, and the specific steps are:

[0010] (a) Preparation of sour jujube powder;

[0011] (b) Mixing and blending of raw materials;

[0012] (c) Packaging and storage.

[0013] Preferably, the preparation steps of the sour jujube powder specifically include:

[0014] S1: Selection: Select the wild jujubes with high maturity, no pests and diseases, and full fruits. Perform preliminary screening on the wild jujubes and remove the fruits with obvious damage, deformity or deterioration;

[0015] S2: Cleaning: Rinse the selected sour jujube with running water to remove dust, dirt and impurities on the surface. Spray cleaning equipment can be used to ensure thorough cleaning;

[0016] S3: Pitting: carefully remove the pits of the sour jujube by manual or mechanical pitting to avoid damaging the pulp, and collect the pulp after pitting in a clean container;

[0017] S4: Drying: Evenly spread the pitted jujube pulp in a drying device, and use low-temperature hot air drying, the drying temperature is controlled at 40°C-50°C, the drying time is 8-10 hours, and the moisture content of the pulp is ensured to be reduced to less than 10%;

[0018] S5: Grinding: Put the dried sour jujube pulp into a grinder for grinding, the speed of the grinder is set to 2000-3000 rpm, the grinding time is 20-30 minutes, and the pulp is ground into a fine powder with a fineness of 80-100 mesh;

[0019] S6: Screening and quality inspection: Use an 80-mesh sieve to screen the ground jujube powder to remove oversized particles and impurities, and conduct quality inspection on the screened jujube powder. The inspection items include fineness, purity, microbial content, etc. to ensure that it meets quality standards.

[0020] Preferably, the specific steps of mixing and preparing the raw materials are:

[0021] S1: Weighing raw materials: accurately weighing sour jujube powder, maltodextrin, xanthan gum, natural flavors, papain and vitamin E according to the mass ratio specified in the claims, using a high-precision electronic scale to ensure accurate weighing;

[0022] S2: Mixing: Put the weighed raw materials into a mixer. The mixer can be a three-dimensional mixer or a V-type mixer. The mixing time is 30-40 minutes and the mixing speed is 10-15 rpm. During the mixing process, ensure that all ingredients are fully mixed and uniform without obvious caking or stratification.

[0023] Preferably, the specific steps of packaging and storage are:

[0024] S1: Packaging: The mixed sour jujube powder and soy milk companion are sealed and packaged. Food-grade plastic bags can be used for packaging, and the plastic bags should have good sealing and moisture-proof properties. Canning can also be used. The cans should be made of food-grade materials with good sealing and preservation properties. The packaging process should be carried out in a clean and hygienic environment to avoid contamination;

[0025] S2: Store the packaged products in a dry and cool place. The temperature of the storage environment should be controlled at 15℃-25℃, and the relative humidity should be controlled at 50%-60%. Avoid direct sunlight and high temperature environment to prevent product deterioration. At the same time, keep away from items with odors to prevent the product from absorbing odors.

[0026] Preferably, during the preparation of sour jujube powder, the selection step should be strictly carried out according to the standards of maturity, freedom from pests and diseases, and fullness of the fruit to ensure the quality of the raw materials.

[0027] During the selection process, professional personnel can be arranged to carry out manual selection, or automated selection equipment can be used in combination with image recognition technology to accurately identify and remove jujube fruits that do not meet the requirements, and the selected high-quality jujubes can be classified and stored for subsequent processing.

[0028] Preferably, in the step of mixing and preparing the raw materials, the parameter settings of the mixer should be adjusted according to the characteristics of the raw materials to ensure uniform mixing.

[0029] During the mixing process, the speed and mixing time of the mixer can be adjusted appropriately according to the density, particle size and other characteristics of different raw materials. For raw materials that are prone to caking, they can be pre-mixed first, and then other raw materials can be added for overall mixing. At the same time, the mixing effect of the mixer should be checked regularly to ensure stable product quality.

[0030] Preferably, during the packaging and storage steps, the selection of packaging materials should comply with food hygiene standards and the storage environment should be strictly controlled.

[0031] The packaging material should have good barrier properties and be able to prevent the intrusion of oxygen, moisture and odor. During the storage process, the storage environment should be inspected and maintained regularly to ensure that the temperature, humidity and other conditions meet the requirements. Regular spot checks should be conducted on stored products to promptly identify and deal with possible quality problems.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] With sour jujube powder as the main ingredient, combined with maltodextrin, xanthan gum, natural flavors, papain and vitamin E, the taste and nutrition of soy milk are enriched. Sour jujube powder has a unique flavor that can add a sweet and sour taste to soy milk, and is rich in various nutrients. Maltodextrin can improve the solubility and taste of the product, making it smoother. Xanthan gum can increase the viscosity of the product and enhance the richness of the taste. Natural flavors such as vanilla extract or lemon extract give soy milk a pleasant aroma and increase appetite. Papain helps break down protein and improve the digestion and absorption rate of soy milk. Vitamin E has an antioxidant effect and helps maintain the nutritional quality of soy milk. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a processing flow chart of the sour jujube powder soy milk companion of the present invention;

[0035] Figure 2 It is a flow chart of the preparation steps of the sour jujube powder of the present invention; DETAILED DESCRIPTION

[0036] The specific implementation of the present invention is further described in detail below in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0037] like Figure 1 to Figure 2 As shown,

[0038] Embodiment 1:

[0039] 1. Raw material preparation

[0040] Jujube powder: Select 25 parts of jujube powder. Select jujubes that are mature, free of pests and diseases, and full of fruit. Use automated equipment combined with image recognition technology to select and store them in categories. Then use spray cleaning equipment to clean them, and then use mechanical pitting to remove the pits. The pitted pulp is dried with low-temperature hot air to a moisture content of 8%, then put into a grinder for grinding, screen to remove oversized particles and impurities, and conduct quality inspection.

[0041] Maltodextrin: Prepare 12 parts of maltodextrin.

[0042] Xanthan gum: Weigh 2 parts of xanthan gum.

[0043] Natural flavor: Use 0.8 parts of vanilla extract.

[0044] Papain: Take 0.3 parts of papain.

[0045] Vitamin E: Prepare 0.08 parts of Vitamin E.

[0046] 2. Mixing and blending

[0047] Use a high-precision electronic scale to accurately weigh the above raw materials, put them into a three-dimensional mixer and mix them thoroughly to ensure that there is no obvious agglomeration or stratification.

[0048] 3. Packaging and Storage

[0049] The mixed sour jujube powder and soy milk companion are sealed and packaged in food-grade plastic bags. The packaging process is carried out in a clean and sanitary environment. After packaging, the product is stored in a dry and cool place, away from direct sunlight and high temperature environment, and away from items with odors to prevent the product from absorbing odors.

[0050] Embodiment 2:

[0051] 1. Raw material preparation

[0052] Jujube powder: Prepare 28 parts of jujube powder. Manually select mature, pest-free and plump jujubes, rinse them with running water and remove the cores manually. Spread the cored pulp evenly in the drying equipment, dry it with low-temperature hot air until the moisture content is 9%, then grind and screen it, and conduct quality inspection.

[0053] Maltodextrin: Weigh 14 parts of maltodextrin.

[0054] Xanthan gum: Take 2.5 parts of xanthan gum by mass.

[0055] Natural flavor: 0.6 parts by weight of lemon extract.

[0056] Papain: Prepare 0.4 parts of papain.

[0057] Vitamin E: Select 0.07 parts of vitamin E.

[0058] 2. Mixing and blending

[0059] After accurately weighing each raw material with a high-precision electronic scale, put it into a V-type mixer and mix it to ensure that all ingredients are fully mixed.

[0060] 3. Packaging and Storage

[0061] The mixed sour jujube powder and soy milk companion are sealed and packaged in food-grade cans in a clean and hygienic environment. The packaged products are stored in a dry and cool place, away from direct sunlight and high temperature, and away from items with odors.

[0062] Two common soy milk companions on the market were randomly selected, namely Ruika soy milk companion and Binhai soy milk companion, and the two groups of coffee companions were compared with the sour jujube powder soy milk companions produced in the above-mentioned Examples 1 and 2 of the present invention. The comparison parameters were taste, absorption promotion, healthiness and nutritional value, etc. The comparison results are shown in the following table:

[0063]

[0064]

[0065] In summary, the product advantages of the sour jujube powder soy milk companion of the present invention are:

[0066] Taste advantage: The product of the present invention has a unique and rich taste. The combination of sour jujube powder and natural spices gives soy milk a new flavor experience, which is different from the single taste of traditional soy milk companions.

[0067] Dissolution and absorption advantages: Advanced mixing equipment ensures that all ingredients are mixed evenly, dissolve quickly, and can be quickly integrated with soy milk. The presence of papain clearly promotes the decomposition and absorption of protein, and ingredients such as vitamin E also help to improve the body's absorption and utilization efficiency of nutrients.

[0068] Health advantages: It uses natural ingredients as the main raw materials, does not contain harmful artificial synthetic additives, and has low potential risks to human health. Ingredients such as sour jujube powder, natural spices and vitamin E are all from nature and are highly healthy.

[0069] Nutritional advantages: Jujube powder is rich in various nutrients. Vitamin E has antioxidant effects, and maltodextrin can provide energy. The overall nutritional value is higher than that of traditional soy milk companions, providing consumers with richer nutritional choices.

[0070] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A sour jujube powder as a companion to soy milk, It is characterized in that It is composed of the following ingredients: sour jujube powder, maltodextrin, xanthan gum, natural flavors, papain and vitamin E.

2. A sour jujube powder soy milk companion as claimed in claim 1, It is characterized in that The mass proportions of the components are as follows: 20-30 parts of sour jujube powder, 10-15 parts of maltodextrin, 1-3 parts of xanthan gum, 0.5-1 parts of natural flavors, 0.1-0.5 parts of papain and 0.05-0.1 parts of vitamin E.

3. A sour jujube powder soy milk companion as claimed in claim 2, It is characterized in that Natural flavors include vanilla extract or lemon extract.

4. A method for processing sour jujube powder as a companion to soy milk, It is characterized in that The method is used to process the sour jujube powder soy milk companion as claimed in any one of claims 1 to 3, and the specific steps are: (a) Preparation of sour jujube powder; (b) Mixing and blending of raw materials; (c) Packaging and storage.

5. The method for processing the sour jujube powder and soy milk companion as claimed in claim 4, It is characterized in that The preparation steps of the sour jujube powder specifically include: S1: Selection: Select the wild jujubes with high maturity, no pests and diseases, and full fruits, and conduct preliminary screening of the wild jujubes; S2: Cleaning: Wash the selected sour jujubes with running water to remove dust, dirt and impurities on the surface; S3: Pitting: Remove the pits of the sour jujube by manual or mechanical pitting to avoid damaging the pulp, and collect the pulp after pitting in a clean container; S4: Drying: Evenly spread the pitted jujube pulp in a drying device, and use low-temperature hot air drying to ensure that the moisture content of the pulp is reduced to less than 10%; S5: Grinding: putting the dried sour jujube pulp into a grinder for grinding; S6: Screening and quality inspection: Screen the ground jujube powder to remove oversized particles and impurities, and conduct quality inspection on the screened jujube powder to ensure that it meets quality standards.

6. The method for processing the sour jujube powder soy milk companion as claimed in claim 4, It is characterized in that The specific steps of mixing and preparing the raw materials are as follows: S1: Weighing raw materials: accurately weighing sour jujube powder, maltodextrin, xanthan gum, natural flavors, papain and vitamin E according to the mass ratio specified in the claims, using a high-precision electronic scale to ensure accurate weighing; S2: Mixing: Put the weighed raw materials into a mixer. The mixer adopts a three-dimensional mixer or a V-type mixer. During the mixing process, ensure that all ingredients are fully mixed evenly without obvious agglomeration or stratification.

7. The method for processing the sour jujube powder soy milk companion as claimed in claim 4, It is characterized in that The specific steps of packaging and storage are: S1: Packaging: The mixed sour jujube powder and soy milk companion are sealed and packaged in a clean and sanitary environment to avoid contamination; S2: Store the packaged products in a dry, cool place, away from direct sunlight and high temperature environment to prevent product deterioration. At the same time, keep them away from items with odors to prevent the products from absorbing odors.

8. The method for processing the sour jujube powder soy milk companion as claimed in claim 5, It is characterized in that In the step S1 of preparing the sour jujube powder, the sour jujubes can be selected manually or by automated equipment. The automated equipment for selecting the sour jujubes is combined with image recognition technology to classify and store the selected high-quality sour jujubes.

9. The method for processing the sour jujube powder soy milk companion as claimed in claim 7, It is characterized in that In the step S1 of packaging and storing, the sour jujube powder and soy milk companion are packaged in food-grade plastic bags or food-grade cans.

10. The method for processing the sour jujube powder soy milk companion as claimed in claim 9, It is characterized in that In step S2 of preparing the sour jujube powder, a spray-type cleaning device is used.

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