Boiling water brewing type milk bean flower powder instant food and preparation method thereof

Abstract

The invention relates to a boiled water brewing type milk bean flower powder instant food and a preparation method thereof, and the milk bean flower powder comprises the following components in parts by weight: 50-60 parts of milk powder and 40-50 parts of soybean protein isolate powder. Based on the total weight of the milk powder and the soybean protein isolate powder, 12%-14% of a food instantizer, 0.2%-0.4% of an emulsifier, 3%-5% of a food adhesive and 3%-5% of a coagulator are included. The milk tofu pudding powder in a container can be instantly dissolved into liquid by adding boiling water at the temperature of more than 95 DEG C, and can be solidified into a bean curd jelly state after being marinated and standing for more than 5 minutes, so that the hot soup type milk tofu pudding food is convenient for various crowds to eat anytime and anywhere, and the product integrates animal and plant proteins, can meet the nutritional requirements of consumers on intake of the dual proteins, and has a good market prospect. And upgrading and broadening of a new technology of instant food of the bean curd jelly state milk tofu pudding from a hot water beverage technology to a boiled water brewing technology of the traditional milk powder are facilitated.

Description

Technical Field

[0001] The present application extends the plant protein food and beverage processing technology to the animal protein beverage and food processing industry, and belongs to the field of modern agriculture, modern food, and food processing bioengineering technology, and specifically relates to a milk bean pollen instant food that can be brewed with boiling water and a preparation method thereof. Background Art

[0002] Milk is rich in nutrition, and its main components include water, protein, fat, lactose, minerals, etc. There are many varieties of traditional dairy products, which can be divided into several types, such as liquid milk, milk powder, condensed milk, milk fat, cheese, etc., such as high calcium milk, whole milk, fermented milk, milk beverage, infant milk powder, children's milk powder, middle-aged and elderly health milk powder, cream, formula condensed milk, original cheese, whey powder, etc. The production technology of these dairy products is mature. In recent years, the production of soft and solid cheese re-products, cheese sticks for children and other small foods has emerged in China.

[0003] However, traditional dairy product types are still relatively simple and fixed. For example, milk powder still belongs to the traditional hot water beverage product and cannot meet market demand. Therefore, there is an urgent need to expand the product types of dairy products and complete industrial upgrading and transformation. Summary of the invention

[0004] Based on this, one or more embodiments of the present application provide a milk bean pollen convenience food that can be brewed with boiling water and a preparation method thereof. The milk bean pollen convenience food is compounded with animal and plant dual proteins, aiming to promote the technical upgrading and transformation of traditional milk powder from hot water beverage technology to tofu-like milk bean pudding convenience food technology that can be brewed with boiling water, thereby breaking through the "ceiling" of the beverage properties of traditional milk powder products and broadening the product types of dairy products.

[0005] One or more embodiments of the present application provide a water-infused milk bean pollen instant food, comprising the following components:

[0006] In parts by weight, 50-60 parts of milk powder, 40-50 parts of soy protein isolate powder; and

[0007] Calculated by weight percentage based on the total weight of milk powder and soy protein isolate powder, the ingredients include 12% to 14% of food quick dissolving agent, 0.2% to 0.4% of emulsifier, 3% to 5% of food adhesive, and 3% to 5% of coagulant.

[0008] In one embodiment, the milk bean pollen instant food meets one or more of the following conditions:

[0009] (1) The milk powder is selected from any one of whole milk powder, skimmed milk powder, low-fat milk powder and fat-free lactose-free milk powder;

[0010] (2) Food dissolving agents include maltodextrin;

[0011] (3) The emulsifier includes one or more of phospholipids, lecithin, modified soybean lecithin and enzymatically hydrolyzed soybean lecithin;

[0012] (4) Food adhesives include one or more of soy protein isolate, gelatin, and carrageenan; and,

[0013] (5) The coagulant includes one or more of calcium magnesium brine, calcium lactate, calcium sulfate and glucono-δ-lactone.

[0014] In one embodiment, the components of the above-mentioned fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and water ≥9.5%.

[0015] In one embodiment, the above-mentioned fat-free lactose milk powder is prepared by a method comprising the following steps:

[0016] Step 1: Add alkaline water with a pH value of 9.0 to 9.5 to the qualified raw milk for alkali dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk;

[0017] Step 2: heat and homogenize the diluted milk, and then heat and cook it to prepare cooked milk liquid;

[0018] Step 3: After cooling the cooked milk liquid to 72°C-82°C, add a coagulant to quench the brine and stir to prepare a tofu-like brain-water two-phase body;

[0019] Step 4: stirring and breaking the above-mentioned brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud;

[0020] Step 5: Dissolve the diluted protein mud with alkaline water having a pH value of 9.0 to 9.5 to prepare a dilute milk solution having a neutral pH value, and heat and homogenize the dilute milk solution;

[0021] Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and,

[0022] Step 7: Spray-dry the concentrated milk to prepare fat-free lactose milk powder.

[0023] In one embodiment, the instant milk bean pollen food comprises the following components:

[0024] In parts by weight, 60 parts of milk powder, 40 parts of soy protein isolate powder; and

[0025] Calculated by weight percentage based on the total weight of milk powder and soy protein isolate powder, 13% of maltodextrin, 0.2% of lecithin, 3% of coagulant, and 3% of soy protein isolate.

[0026] One or more embodiments of the present application also provide a method for preparing a milk bean pollen instant food that can be brewed in boiling water, the method comprising the step of mixing the components in any of the above embodiments to prepare a milk bean pollen instant food that can be brewed in boiling water.

[0027] In one embodiment, the preparation method comprises the following steps:

[0028] The food dissolving agent, emulsifier, food adhesive and coagulant are mixed, and alkaline water is added to prepare a granulating liquid with a neutral pH value;

[0029] Evenly mixing milk powder and soy protein isolate powder to prepare mixed powder; and,

[0030] The mixed powder is sprayed with granulation liquid to carry out agglomeration and granulation to prepare a milk bean pollen instant food that can be brewed with boiling water.

[0031] In one embodiment, the above preparation method satisfies one or more of the following conditions:

[0032] (I) the alkaline water comprises a phosphate solution having a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate;

[0033] (II) the weight percentage of the solute in the granulation liquid is 15% to 20%; and,

[0034] (III) Agglomeration granulation: The granulation liquid is sprayed onto the negative pressure hot air boiling mixed powder in the agglomeration granulator, and dried to a moisture content of ≤4.5wt%.

[0035] In another optional embodiment, the above preparation method comprises the following steps:

[0036] The food dissolving agent, emulsifier and food adhesive are mixed, and alkaline water is added to prepare a granulating liquid with a neutral pH value;

[0037] Evenly mixing milk powder and soy protein isolate powder to prepare mixed powder;

[0038] The mixed powder is sprayed with granulation liquid for agglomeration and granulation and then packaged separately, and the coagulant is packaged separately to prepare the milk bean pollen instant food that can be brewed with boiling water.

[0039] In one embodiment, the above preparation method satisfies one or more of the following conditions:

[0040] I) alkaline water includes a phosphate solution with a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution includes one of trisodium phosphate and sodium tripolyphosphate or a combination of the two;

[0041] II) The weight percentage of solute in the granulation liquid is 15%~20%;

[0042] III) Agglomeration granulation: using an agglomeration granulator to spray granulation liquid into the negative pressure hot air boiling mixed powder in the machine, and drying to a moisture content of ≤4.5wt% to obtain dry powder, which is packaged separately; and,

[0043] IV) The weight percentage of the separately packaged coagulant to the separately packaged dry powder is 2% to 4%, and the separately packaged coagulant and the separately packaged dry powder are packaged in the same container to prepare a terminal boiling water-infused milk bean pollen instant food.

[0044] This application has at least the following beneficial effects:

[0045] The instant milk bean pollen food of the present application, which is brewed with boiling water, is mainly composed of milk powder and soy protein isolate powder, supplemented with food dissolving agent, emulsifier, food adhesive and coagulant, etc., and can be dissolved into liquid by pouring boiling water over 95°C into the container, restoring the brain-forming activity of the freshly ground soy milk "bitter bean curd", and after being left to stand for more than 5 minutes after the brine is added, it will solidify into hot soup type milk bean curd in the state of bean curd, which is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. The instant milk bean pollen food combines animal and plant double proteins, can meet the nutritional needs of consumers for the intake of double proteins, and is convenient to eat; the product type is novel, which is conducive to promoting the technical upgrading and transformation of traditional milk powder from hot water beverage technology to boiling water brewing to bean curd milk bean curd instant food technology, thereby breaking through the "ceiling" of traditional milk powder product beverage attributes, broadening the product types of dairy products, and filling the technical gap of soybean protein powder and milk powder industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following is a brief introduction to the drawings required for the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings based on these drawings without creative work.

[0047] Figure 1 The present invention is a process flow chart of preparing milk bean pollen instant food according to one embodiment;

[0048] Figure 2 A process flow chart of preparing milk bean pollen instant food according to another embodiment;

[0049] Figure 3 This is a schematic diagram of the state of the milk bean pollen instant food prepared in Example 1 being dissolved in boiling water. DETAILED DESCRIPTION

[0050] The present application will be further described in detail below in conjunction with the accompanying drawings, embodiments and examples. It should be understood that these embodiments and examples are only used to illustrate the present application and are not used to limit the scope of the present application. The purpose of providing these embodiments and examples is to make the understanding of the disclosure of the present application more thorough and comprehensive. It should also be understood that the present application can be implemented in many different forms, is not limited to the embodiments and examples described herein, and those skilled in the art can make various changes or modifications without violating the connotation of the present application, and the equivalent form obtained also falls within the protection scope of the present application. In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the present application, and it should be understood that the present application can be implemented without one or more of these details.

[0051] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing implementation modes and embodiments and are not intended to limit this application.

[0052] the term

[0053] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0054] As used herein, "plurality", "multiple", "multiple times", "plurality", etc., unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0055] The "combination", "any combination thereof", "any combination thereof" and the like used herein include all suitable combinations of any two or more of the listed items.

[0056] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0057] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0058] In this application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval and includes the two numerical endpoints (i.e., the minimum value and the maximum value) of the numerical range, as well as each numerical value between the two numerical endpoints. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0059] All documents mentioned in this application are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the application purpose and / or technical solution of this application, the cited documents involved in this application are cited with all contents and all purposes. When the cited documents are involved in this application, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When the cited documents are involved in this application, the examples and preferred methods of the cited relevant technical features can also be incorporated into this application as references, but are limited to the implementation of this application. It should be understood that when the cited content conflicts with the description in this application, the present application shall prevail or be modified adaptively according to the description of this application.

[0060] Each step in the flowchart involved in the present application is displayed in sequence according to the indication of the arrow, but these steps are not necessarily executed in sequence in the order indicated by the arrow. Unless clearly stated in this article, there is no strict order restriction on the execution of these steps, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowchart involved in each embodiment may include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times.

[0061] Food dissolving agents: Food excipients or additives used to improve the solubility and dispersibility of products, such as maltodextrin.

[0062] Emulsifier: A substance that can improve the surface tension between the various constituent phases in an emulsified system to form a uniform dispersion or emulsion. It is also called a surfactant, or a food additive that can make immiscible oils (hydrophobic substances) and water (hydrophilic substances) form a stable emulsion, such as lecithin, modified soybean lecithin, etc.

[0063] Food adhesive: an ingredient that provides viscosity to bond and agglomerate separated particles into larger particles. The food adhesive described in this article may include traditional food thickeners, such as gelatin, carrageenan, pectin, sodium alginate, modified starch, etc., and may also include other food auxiliary materials and food raw materials that can provide bonding properties, such as soy protein isolate and pure casein powder from milk.

[0064] Coagulant: A substance that stabilizes the food structure or keeps the food tissue structure unchanged but enhances the viscosity of solids. Coagulants can generally solidify colloids (such as pectin, protein, etc.) in food into an insoluble gel state, such as calcium magnesium brine, calcium sulfate and glucono-δ-lactone.

[0065] Brain-water two-phase body: the food and water organization system in the tofu brain state.

[0066] Protein mud: an organized, soft solid high-protein body that can be picked up by hand, soluble in alkaline water but insoluble in ordinary water.

[0067] Powder-water ratio of tofu brain: the ratio of the weight of powder and the volume of boiling water when the powder is added with boiling water to form tofu brain. It reflects the activity of the protein-encapsulated hydrogel in the powder, that is, the less powder is used to make tofu brain, the greater the amount of water contained; if the ratio of the water contained is dozens of times larger than the amount of powder used, the better the activity of the protein-encapsulated hydrogel; when the same amount of powder is made into tofu brain, the greater the amount of water contained, the better the activity of the protein-encapsulated hydrogel.

[0068] There are many varieties of traditional dairy products, which can be divided into several types such as liquid milk, milk powder, condensed milk, milk fat, cheese, etc. The production technology of these dairy products is mature. In recent years, the production of soft solid cheese re-products, cheese sticks for children and other small foods has also emerged in China. Soft solid cheese belongs to traditional gel food. Traditional gel food refers to the traditional water-encapsulated gel food of animal and plant protein, which can be roughly divided into three categories: the first category, cold gel food, usually a water solution containing ≥8wt% of animal and plant protein is left to stand at a temperature of 5-20℃ for more than 8 hours, and automatically solidified into a gel food with protein encapsulated in water. For example, the broth after cooking meat is left to stand and cold until it solidifies to become the so-called meat skin jelly, national standard GB19299 jelly, raw milk concentrate, fermented milk jelly, etc. The second category, hot gel food, the representative type is the tofu-like egg custard formed by heating and steaming eggs with water. The third category is additive-assisted hot gel foods. The representative type is the protein gel brain formed by the brine after the soy milk is cooled down after being cooked, such as various tofu (old tofu, whole tofu, brine tofu, rennet tofu, etc.), tofu pudding, tofu brain, etc. The additives mainly refer to food additives such as calcium magnesium salt brine, glucono-δ-lactone, sodium tripolyphosphate (P5), etc. that can make the protein hydrogel or increase the activity of the gel.

[0069] Whether it is traditional dairy products or traditional gel foods, there is the problem that the product types are still relatively single and fixed. Therefore, it is urgent to expand the product types of dairy products and gel foods and complete industrial upgrading and transformation.

[0070] In order to solve the above technical problems, the first aspect of the present application provides a water-infused milk bean pollen instant food, comprising the following components:

[0071] In parts by weight, 50-60 parts of milk powder, 40-50 parts of soy protein isolate powder; and

[0072] Calculated by weight percentage based on the total weight of milk powder and soy protein isolate powder, the ingredients include 12% to 14% of food quick dissolving agent, 0.2% to 0.4% of emulsifier, 3% to 5% of food adhesive, and 3% to 5% of coagulant.

[0073] Optionally, in the above components, in parts by weight, milk powder is, for example, 50 parts, 52 parts, 55 parts, 58 parts, 60 parts, and soy protein isolate powder is, for example, 40 parts, 42 parts, 45 parts, 48 ​​parts, 50 parts. In terms of weight percentage based on the total weight of milk powder and soy protein isolate powder, the food dissolving agent can be 12%, 12.5%, 13%, 13.5%, 14%, the emulsifier can be 0.2%, 0.3%, 0.4%, the food adhesive can be 3%, 3.5%, 4%, 4.5%, 5%, and the coagulant can be 3%, 3.5%, 4%, 4.5%, 5%.

[0074] The instant milk bean pollen food of the present application, which is brewed with boiling water, is mainly composed of milk powder and soy protein isolate powder, supplemented with food dissolving agent, emulsifier, food adhesive and coagulant, etc., and can be dissolved into liquid by pouring boiling water over 95°C into the container, restoring the brain-forming activity of the freshly ground soy milk "bitter bean curd", and after being left to stand for more than 5 minutes after the brine is added, it will solidify into hot soup type milk bean curd in the state of bean curd, which is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. The instant milk bean pollen food combines animal and plant double proteins, can meet the nutritional needs of consumers for the intake of double proteins, and is convenient to eat; the product type is novel, which is conducive to promoting the technical upgrading and transformation of traditional milk powder from hot water beverage technology to boiling water brewing to bean curd milk bean curd instant food technology, thereby breaking through the "ceiling" of traditional milk powder product beverage attributes, broadening the product types of dairy products, and filling the technical gap of soybean protein powder and milk powder industry.

[0075] In some embodiments, the above-mentioned instant food of milk bean pollen brewed with boiling water satisfies one or more of the following conditions:

[0076] (1) The milk powder is selected from any one of whole milk powder, skimmed milk powder, low-fat milk powder and fat-free lactose-free milk powder;

[0077] (2) Food dissolving agents include maltodextrin;

[0078] (3) The emulsifier includes one or more of phospholipids, lecithin, modified soybean lecithin and enzymatically hydrolyzed soybean lecithin;

[0079] (4) Food adhesives include one or more of soy protein isolate, gelatin, and carrageenan; and,

[0080] (5) The coagulant includes one or more of calcium magnesium brine, calcium lactate, calcium sulfate and glucono-δ-lactone.

[0081] In some of the embodiments, the components of the above-mentioned fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and water ≥9.5%.

[0082] In some embodiments, the above-mentioned fat-free lactose milk powder is prepared by a method comprising the following steps:

[0083] Step 1: Add alkaline water with a pH value of 9.0-9.5 to the qualified raw milk for alkaline dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk.

[0084] Optionally, the dry solid content of the raw milk in step 1 is 10wt% to 13wt%, for example, the dry solid content of the raw milk can be 10wt%, 10.5wt%, 11wt%, 11.5wt%, 12wt%, 12.5wt% or 13wt%; the alkaline water can be a phosphate solution. Further optionally, the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. More optionally, the dry solid content of the prepared diluted milk is 7wt% to 10wt%, for example, 7wt%, 7.5wt%, 8wt%, 8.5wt%, 9wt%, 9.5wt% or 10wt%.

[0085] Step 2: Heat the diluted milk to homogenize, and then heat it to cook it to prepare cooked milk liquid.

[0086] In one example, a steam direct blowing heating method is used to heat the diluted milk to 50-55°C and homogenize and refine it at a pressure of 2.5Mpa-3.5Mpa, and then the homogenized diluted milk is heated to 98°C-100°C and maintained for 2min-3min to prepare cooked milk liquid. For example, the temperature of the diluted milk after heating can be 50°C, 51°C, 52°C, 53°C, 54°C or 55°C; a 25Mpa universal homogenizer can be used for homogenization and refinement, and the pressure used can be 2.5Mpa, 2.7Mpa, 3.0Mpa, 3.3Mpa or 3.5Mpa; the homogenized diluted milk is heated to a temperature of, for example, 98°C, 99°C or 100°C; and the holding time is, for example, 2min, 2.4min, 2.8min or 3min.

[0087] Step 3: After cooling the cooked milk to 72°C~82°C, add a coagulant, add brine and stir to prepare a tofu-like brain-water two-phase body.

[0088] Optionally, the cooked milk liquid is cooled to, for example, 72°C, 74°C, 76°C, 78°C, 80°C or 82°C, and a coagulant is added under the condition that the cooked milk liquid flows; the amount of the coagulant added is 1.2% to 1.5% of the weight of the cooked milk liquid, for example, 1.2%, 1.3%, 1.4% or 1.5%; the coagulant is selected from one or more of calcium magnesium brine, calcium lactate, calcium sulfate and glucono-δ-lactone (abbreviated as: lactone).

[0089] Step 4: Stir and break the above-mentioned brain-water two-phase body, then centrifuge and discard the separated water and water-soluble substances, and collect the protein mud.

[0090] Exemplarily, brain water separation adopts a continuous centrifugal separation method with a separation factor ≥ 3000, and the continuous centrifugal separation method can adopt a sedimentation-type horizontal continuous separator.

[0091] Step 5: Use alkaline water with a pH value of 9.0 to 9.5 to dissolve and dilute the protein mud to prepare a dilute milk solution with a neutral pH value, and heat the dilute milk solution to homogenize it.

[0092] In one example, the alkaline water in step 5 can be a phosphate solution; the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. Optionally, the water content of the protein mud is 67% to 70%, such as 67%, 68%, 69% or 70%, and the pH value of the protein mud is 5.7 to 5.8, such as 5.7, 5.73, 5.76, 5.78, 5.79 or 5.8; the dry solid content of the dilute milk is 7wt% to 10wt%, such as 7wt%, 7.5wt%, 8wt%, 9wt%, 9.5wt% or 10wt%. Further optionally, the conditions for heating and homogenizing the dilute milk include: heating to 50°C-55°C, and homogenizing and refining at a pressure of 2.5Mpa-3.5Mpa. For example, the dilute milk is heated to 50°C, 52°C, 54°C or 55°C, and can be homogenized and refined using a 25 Mpa universal homogenizer. The pressure used is, for example, 2.5Mpa, 2.7Mpa, 2.9Mpa, 3.0Mpa, 3.2Mpa or 3.5Mpa.

[0093] Step 6: After heating and homogenizing, the diluted milk is sterilized at high temperature and then concentrated and cooled to prepare concentrated milk.

[0094] Optionally, a three-stage steam jet pump is used for heating in series, so that the dilute milk reaches a sterilization temperature of 121°C to 125°C within 4 to 5 seconds, and directly enters the concentration until the dry solid content of the concentrated milk reaches 15wt% to 20wt% and the temperature is 50 to 52°C. The sterilization temperature is, for example, 121°C, 122°C, 123°C, 124°C, and 125°C, and the concentration is, for example, 15wt%, 18wt%, and 20wt% of the concentrated milk, and the temperature is, for example, 50°C, 51°C, and 52°C.

[0095] Step 7: Spray-dry the concentrated milk to prepare fat-free lactose milk powder.

[0096] Exemplarily, the temperature of the concentrated milk entering the spray drying tower is maintained at 50-52° C., and the particle size of the obtained fat-free lactose milk powder is a fine powder of 80-120 meshes.

[0097] The preparation method of the fat-free lactose-free milk powder uses the method of "alkali dissolution, coagulation, and decoagulation" to remove lactose under fat-containing conditions, which can retain oil-soluble nutrients such as milk protein and milk fat, and can remove most of the estrogen and antibiotic residues and water-soluble substances such as calcium and magnesium salts. The milk bean pollen instant food prepared further has higher nutrition and safety, and is especially suitable for people with lactose intolerance. In addition, the preparation method does not require the use of strong acids and strong bases required in the traditional alkali dissolution-acid precipitation method, can reduce the emission of acid-base neutralization products and odors, and is more environmentally friendly.

[0098] In one embodiment, the instant milk bean pollen food comprises the following components:

[0099] In parts by weight, 60 parts of milk powder, 40 parts of soy protein isolate powder; and

[0100] Calculated by weight percentage based on the total weight of milk powder and soy protein isolate powder, 13% of maltodextrin, 0.2% of lecithin, 3% of coagulant, and 3% of soy protein isolate.

[0101] Optionally, the milk powder is selected from whole milk powder or fat-free lactose milk powder; and the coagulant is selected from calcium sulfate or glucono-δ-lactone.

[0102] The milk bean pollen instant food of this embodiment has reasonable dosage of each component, has good instant solubility after being poured into boiling water above 95°C, settles quickly and disperses evenly, and after stirring, the powder particles will not float on the water surface, will not form powder lumps, the bubbles will disappear by themselves, there will be no floating foam, and it will dissolve evenly. The formed milk bean pollen has moderate hardness and is tender and smooth in the mouth, with a better taste.

[0103] The second aspect of the present application provides a method for preparing a milk bean pollen instant food that can be brewed with boiling water, comprising the step of mixing the components in any of the above embodiments to prepare the milk bean pollen instant food that can be brewed with boiling water.

[0104] In some embodiments, such as Figure 1 As shown, the preparation method comprises the following steps:

[0105] S101, mixing a food dissolving agent, an emulsifier, a food adhesive and a coagulant, adding alkaline water to prepare a granulation liquid with a neutral pH value. L-ascorbic acid aqueous solution can be appropriately added according to actual conditions to adjust the pH to neutral.

[0106] Optionally, the alkaline water comprises a phosphate solution with a pH value of 9.0 to 9.5, such as a phosphate solution with a pH value of 9.0, 9.2, 9.4 or 9.5; the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate. Further optionally, the weight percentage of the solute in the granulation liquid is 15% to 20%, such as 15%, 17%, 19% or 20%.

[0107] S102, uniformly mixing milk powder and soy protein isolate powder to prepare mixed powder.

[0108] The milk powder and the isolated soy protein powder are dry-mixed and mixed to obtain a mixed powder.

[0109] S103, spraying granulation liquid on the mixed powder to perform agglomeration granulation to prepare a milk bean pollen instant food that can be brewed with boiling water.

[0110] Exemplarily, the agglomeration granulation uses an agglomeration granulator to spray granulation liquid onto the negative pressure hot air boiling mixed powder in the machine to prepare a 30-50 mesh large-particle boiling water-infused milk bean pollen instant food, and dry it to a moisture content of ≤4.5wt%. In step S103, a packaging step can be further included, and appropriate packaging specifications can be selected according to consumer demand.

[0111] By adopting the preparation method of this embodiment, the coagulant and several other additives are added to the granulation liquid, and are fused with the mixed powder through an agglomeration granulation process. The prepared milk bean pollen instant food is directly brewed with boiling water, stirred, and allowed to stand for more than 5 minutes to obtain tofu pudding-like milk bean curd, which can save the operation of adding coagulant and making brine, making it more convenient to eat.

[0112] In some embodiments, such as Figure 2 As shown, the preparation method comprises the following steps:

[0113] S201, mixing a food dissolving agent, an emulsifier and a food adhesive, adding alkaline water to prepare a granulation liquid with a neutral pH value. L-ascorbic acid aqueous solution can be appropriately added according to actual conditions to adjust the pH to neutral.

[0114] Optionally, the alkaline water comprises a phosphate solution with a pH value of 9.0 to 9.5, such as a phosphate solution with a pH value of 9.0, 9.2, 9.4 or 9.5; the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate. Further optionally, the weight percentage of the solute in the granulation liquid is 15% to 20%, such as 15%, 17%, 19% or 20%.

[0115] S202, uniformly mixing milk powder and soy protein isolate powder to prepare mixed powder.

[0116] The milk powder and the isolated soy protein powder are dry-mixed and mixed to obtain a mixed powder.

[0117] S203, agglomerating and granulating the mixed powder by spraying the granulation liquid, and then packaging the mixed powder separately, and packaging the coagulant separately, to prepare a milk bean pollen instant food that can be brewed with boiling water.

[0118] Optionally, the weight percentage of the separately packaged coagulant to the separately packaged dry powder is 2% to 4%, such as 2%, 2.5%, 3%, 3.5%, 4%; the separately packaged coagulant and the separately packaged dry powder are packaged in the same container. The container can be a food-grade packaging material such as a bowl, box, bottle, cup, can, etc. made of paper or plastic, as long as it can be used for mixing with boiling water.

[0119] By adopting the preparation method of this embodiment, the coagulant is packaged separately, and other additives are sprayed onto the mixed powder through granulation liquid for agglomeration and granulation. The main ingredient powder obtained is packaged separately. When the milk bean pollen instant food prepared in this way is brewed with boiling water, it is necessary to wait for the temperature to drop to the brine temperature zone of 72°C to 80°C, and then add the coagulant to stir the brine and let it stand for more than 5 minutes to obtain the tofu pudding-like milk bean curd.

[0120] In addition, seasoning ingredients can be further added for seasoning, such as seasoning powder packets, seasoning sauce packets, dried fruits and vegetables, nuts, wolfberries, seaweed, etc., to meet the taste preferences of different groups of people. Of course, these seasoning ingredients can also be packaged together with milk bean pollen convenience foods.

[0121] The embodiments of the present application will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following examples are preferably referred to the guidance provided in the present application, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0122] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0123] Example 1

[0124] (1) Prepare the ingredients as follows: main ingredients: 60kg whole milk powder, 40kg soy protein isolate powder; auxiliary ingredients: 13kg maltodextrin, 0.2kg lecithin, 3kg calcium sulfate and 3kg soy protein isolate powder. Note that 40kg soy protein isolate powder should be used as the main ingredient, and the other 3kg soy protein isolate powder is used as an additive. The physical and chemical indicators of these two parts of soy protein isolate powder are the same. The former is processed as dry powder, while the latter is processed under high viscosity in liquid state. Among them, every 100g of whole milk powder contains 25g protein, 28g fat, 38g carbohydrates and 9g ash and debris, and every 100g of soy protein isolate powder contains 91g protein, 5g water and 4g ash and debris. Soy protein isolate powder can preferably be non-genetically modified soy protein isolate powder.

[0125] (2) 60 kg of whole milk powder and 40 kg of soy protein isolate powder were mixed by a dry method to prepare a mixed powder.

[0126] (3) 13 kg of maltodextrin, 0.2 kg of lecithin, 3 kg of calcium sulfate and 3 kg of soy protein isolate powder were mixed, and 87.5 kg of sodium tripolyphosphate solution with a pH of 9.0 was added to prepare a granulation liquid with a solute weight percentage of 18%.

[0127] (4) Use an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine to granulate, agglomerate into 30-50 mesh large granule powder, and dry to a moisture content of ≤4.5wt%. The dried powder is packaged in 25g per bag to obtain a water-infused milk bean pollen instant food.

[0128] After testing, it was found that every 100g of the milk soybean pollen instant food contained about 42g of total protein, about 17g of fat, and about 32g of carbohydrates, of which the weight percentage of soy protein in the total protein was about 70.8%.

[0129] Example 2

[0130] This embodiment is basically the same as the embodiment 1, the main difference being the composition ratio. This embodiment uses the main ingredients of 50 kg whole milk powder and 50 kg soy protein isolate powder, and the auxiliary ingredients of 12 kg maltodextrin, 0.4 kg lecithin, 5 kg calcium sulfate and 5 kg soy protein isolate powder. The amount of sodium tripolyphosphate solution with a pH of 9.0 is adjusted accordingly.

[0131] According to the test, the prepared milk bean pollen instant food contains about 47g of total protein, about 15g of fat and about 29g of carbohydrates per 100g, wherein the weight percentage of soybean protein in the total protein is about 76.4%.

[0132] Example 3

[0133] This embodiment is substantially the same as the embodiment 1, the main difference being that 3 kg of soy protein isolate powder used as an auxiliary material in the embodiment 1 is replaced with 0.8 kg of carrageenan and 2.2 kg of gelatin.

[0134] After testing, it was found that every 100g of the milk soybean pollen instant food contained about 40g of total protein, about 15g of fat, and about 34g of carbohydrates, of which the weight percentage of soybean protein in the total protein was about 70.1%.

[0135] Example 4

[0136] Prepare the components with reference to Example 1, mix all the components by dry method to obtain mixed powder, and pack the mixed powder into small packages of 25 g / bag.

[0137] Example 5

[0138] (1) Prepare the following ingredients: main ingredients: 60 kg whole milk powder, 40 kg soy protein isolate powder; auxiliary ingredients: 13 kg maltodextrin, 0.2 kg lecithin, 3 kg calcium sulfate and 3 kg soy protein isolate powder. Relevant precautions and the physical and chemical indicators of whole milk powder and soy protein isolate powder are the same as those in Example 1.

[0139] (2) 60 kg of whole milk powder and 40 kg of soy protein isolate powder were mixed by a dry method to prepare a mixed powder.

[0140] (3) 13 kg of maltodextrin, 0.2 kg of lecithin and 3 kg of soy protein isolate powder were mixed, and 73.8 kg of sodium tripolyphosphate solution with a pH of 9.0 was added to prepare a granulation liquid with a solute weight percentage of 18%.

[0141] (4) Use an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine for agglomeration granulation, and dry it to a moisture content of ≤4.5wt%. The obtained dry powder is individually packaged into 25g / bag, and the calcium sulfate is individually packaged into 0.5g / bag. Each individually packaged calcium sulfate is packaged with a individually packaged dry powder in the same packaging bowl. The 3kg calcium sulfate in step (1) can be adaptively adjusted according to the actual amount of dry powder that can be packaged.

[0142] After testing, every 100g (test showed that it did not contain calcium sulfate) of the milk soybean pollen instant food contained approximately 43g of total protein, approximately 18g of fat, and approximately 30g of carbohydrates, of which the weight percentage of soy protein in the total protein was approximately 71.5%.

[0143] Example 6

[0144] Referring to the component preparation of Example 5, compared with Example 5, in this comparative example, the components other than calcium sulfate are mixed by dry method to prepare mixed powder, the mixed powder is individually packaged into small packages of 25g / package, and calcium sulfate is individually packaged into 0.5g / package. Each package of individually packaged calcium sulfate is matched with a package of individually packaged small packages of mixed powder in the same packaging bowl.

[0145] Example 7 Preparation of Fat-free Lactose Milk Powder

[0146] Step 1: Add trisodium phosphate solution with a pH value of 9.5 to the qualified raw milk for alkali dissolution and dilution, and adjust the pH value to neutral to prepare diluted milk. The raw milk has a dry solid content of 13wt% and a pH value of 6.6. The diluted milk has a dry solid content of 10wt% and a pH value of 7.0.

[0147] Step 2: Heat the diluted milk to homogenize, and then heat it to cook it to prepare cooked milk liquid.

[0148] The diluted milk was heated to 50°C by direct steam blowing and homogenized at a pressure of 2.5 MPa. The homogenized diluted milk was then heated to 100°C and maintained for 2 minutes to prepare cooked milk liquid.

[0149] Step 3: After cooling the cooked milk to 82°C, add calcium and magnesium brine while the cooked milk is flowing. The amount of calcium and magnesium brine added is 1.2% of the weight of the cooked milk. Then stir it to slowly solidify into a tofu-like brain-water two-phase body.

[0150] Step 4: Stir and break the above-mentioned brain-water two-phase body, then centrifuge it using a sedimentation-type horizontal continuous separator, discard the separated water and water-soluble substances, and collect the protein mud. The separation factor of the separator is 3000. The water content of the protein mud is 67%, and the pH value is 5.8.

[0151] Step 5: Dissolve the diluted protein mud with a sodium tripolyphosphate solution with a pH value of 9.5 to prepare a dilute milk liquid with a neutral pH value, and heat the dilute milk liquid for homogenization. The dry solid content of the dilute milk liquid is 10wt%. The conditions for heating and homogenizing the dilute milk liquid include: heating to 50°C and homogenizing and refining at a pressure of 2.5Mpa.

[0152] Step 6: The heated and homogenized dilute milk liquid is heated in series with a three-stage steam jet pump to make the dilute milk liquid reach the sterilization temperature of 121°C within 4 seconds, and then directly enters the concentration until the dry solid content of the concentrated milk liquid reaches 15wt% and the temperature is 50°C.

[0153] Step 7: The concentrated milk liquid is kept at 50°C and enters a spray drying tower for spray drying to prepare fat-free lactose milk powder. The obtained fat-free lactose milk powder has a particle size of 80 meshes.

[0154] After testing, it was found that every 100g of fat-free lactose milk powder contains about 38.2g of protein, about 42.8g of fat, about 9.5g of carbohydrates, and about 9.5g of ash and water.

[0155] Example 8

[0156] (1) Prepare the following ingredients: main ingredients: 60 kg of fat-free lactose-free milk powder prepared in Example 7, 40 kg of isolated soy protein powder; auxiliary ingredients: 13 kg of maltodextrin, 0.2 kg of lecithin, 3 kg of calcium sulfate and 3 kg of isolated soy protein powder. The physical and chemical indicators of the isolated soy protein powder used are the same as those in Example 1.

[0157] (2) 60 kg of fat-free lactose-free milk powder and 40 kg of soy protein isolate powder were mixed by a dry method to prepare a mixed powder.

[0158] (3) 13 kg of maltodextrin, 0.2 kg of lecithin, 3 kg of calcium sulfate and 3 kg of soy protein isolate powder were mixed, and 76.8 kg of sodium tripolyphosphate solution with a pH of 9.0 was added to prepare a granulation liquid with a solute weight percentage of 20%.

[0159] (4) The agglomeration granulator is used to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine for agglomeration granulation, and the mixture is dried to a moisture content of ≤4.5wt%. The dried powder is packaged in 20g packages to obtain a water-infused milk bean pollen instant food.

[0160] After testing, it was found that every 100g of the milk soybean pollen instant food contained about 48g of total protein, about 22g of fat, and about 18g of carbohydrates, of which the weight percentage of soybean protein in the total protein was about 61.5%.

[0161] Example 9

[0162] This embodiment is basically the same as embodiment 8, the main difference being the composition ratio. This embodiment uses the main ingredients of 50 kg of fat-free lactose milk powder and 50 kg of isolated soy protein powder, and the auxiliary ingredients of 14 kg of maltodextrin, 0.4 kg of lecithin, 4 kg of calcium sulfate and 5 kg of isolated soy protein powder. The amount of sodium tripolyphosphate solution with a pH of 9.0 is adjusted accordingly.

[0163] After testing, it was found that every 100g of the milk soybean pollen instant food contained about 50g of total protein, about 17g of fat, and about 15g of carbohydrates, of which the weight percentage of soybean protein in the total protein was about 68.4%.

[0164] Example 10

[0165] This embodiment is basically the same as Embodiment 8, the main difference being that 3 kg of soy protein isolate powder used as an auxiliary material in Embodiment 8 is replaced with 0.8 kg of carrageenan and 2.2 kg of gelatin.

[0166] After testing, it was found that every 100g of the milk soybean pollen instant food contained about 46g of total protein, about 24g of fat, and about 20g of carbohydrates, of which the weight percentage of soybean protein in the total protein was about 60.1%.

[0167] Embodiment 11

[0168] (1) Prepare the following ingredients: main ingredients: 60 kg of fat-free lactose milk powder prepared in Example 7, 40 kg of isolated soy protein powder; auxiliary ingredients: 13 kg of maltodextrin, 0.2 kg of lecithin, 3 kg of glucono-δ-lactone and 3 kg of isolated soy protein powder. The physical and chemical indicators of the isolated soy protein powder used are the same as those in Example 1.

[0169] (2) 60 kg of fat-free lactose-free milk powder and 40 kg of soy protein isolate powder were mixed by a dry method to prepare a mixed powder.

[0170] (3) 13 kg of maltodextrin, 0.2 kg of lecithin and 3 kg of soy protein isolate powder were mixed, and 64.8 kg of sodium tripolyphosphate solution with a pH of 9.0 was added to prepare a granulation liquid with a solute weight percentage of 20%.

[0171] (4) Use an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine for agglomeration granulation, and dry it to a moisture content of ≤4.5wt%. The obtained dry powder is individually packaged into 20g / bag, and the glucono-δ-lactone is individually packaged into 0.8g / bag. Each package of individually packaged glucono-δ-lactone is paired with a package of individually packaged dry powder in the same packaging bowl. The 3kg of glucono-δ-lactone in step (1) can be adaptively adjusted according to the actual amount of dry powder that can be packaged.

[0172] After testing, it was found that every 100g of the milk soybean pollen instant food (excluding glucono-δ-lactone) contained about 49g of total protein, about 23g of fat, and about 16g of carbohydrates, of which the weight percentage of soy protein in the total protein was about 62.5%.

[0173] Comparative Example 1

[0174] It is basically the same as Example 1, the main difference is the component ratio. The main ingredients used in this comparative example are: 80kg whole milk powder and 20kg soy protein isolate powder, and the other auxiliary materials are the same as Example 1.

[0175] Comparative Example 2

[0176] It is basically the same as Example 8, the main difference being the component ratio. The main ingredients used in this comparative example are: 90 kg of fat-free lactose milk powder and 10 kg of soy protein isolate powder, and the other auxiliary materials are the same as those in Example 8.

[0177] Preparation test

[0178] Take 1 portion each of the packaged milk bean pollen instant foods of Examples 1-6, 8-11 and Comparative Example 1-2.

[0179] Among them, the milk bean pollen instant food of Examples 1-4 and Comparative Example 1 was prepared by 25g of 380ml of 95°C or higher boiling water, and the ratio of brain powder to water was 25:380=1:15.2; the milk bean pollen instant food of Examples 8-10 and Comparative Example 2 was prepared by 20g of 380ml of 95°C or higher boiling water, and the ratio of brain powder to water was 20:380=1:19. After the boiling water was added, the powder water was stirred and the dissolution state of the milk bean pollen instant food was observed and recorded, the cover was covered to keep warm, and the brain was left to stand for more than 5 minutes, the cover was opened, the brain was cut open with a knife or spoon, and the brain state was observed and recorded. Figure 3 The figure shows the state of the instant food of milk bean pollen of Example 1 after being prepared into a brain by boiling water.

[0180] The milk bean pollen instant food of Example 5 and Example 6 is prepared by adding 25g of powder into 380ml of 95°C or higher boiling water, and the ratio of powder to water is 25:380=1:15.2; the milk bean pollen instant food of Example 11 is prepared by adding 20g of powder into 380ml of 95°C or higher boiling water, and the ratio of powder to water is 20:380=1:19. After adding boiling water, stir the powder water and observe and record the dissolution state of the milk bean pollen instant food. After stirring for 10 to 20 seconds, add the coagulant powder with a good ratio and stir evenly, cover to keep warm, let it stand for more than 5 minutes, open the cover, cut the brain with a knife or spoon, and observe and record the brain state.

[0181] The data of the preparation test are shown in Table 1.

[0182] Table 1 Preparation characteristics and brain-forming properties of the instant milk bean pollen foods of various embodiments and comparative examples

[0183]

[0184] As shown in Table 1, Examples 1-3, 5, and 8-11 of the present application, as granulation powders, will not form lumps, have good dispersibility, and can self-dissolve bubbles after dissolution, no foam, and dissolve evenly. The brain formation varies according to the different proportions of animal and plant proteins, but they can all form brain blocks well. Since Examples 4 and 6 are not granulated, the dispersibility and instant solubility are poor when brewed in the form of fine powder, and lumps are easily formed, which affects the brain formation. Compared with Example 1 and Example 8, Comparative Example 1 and Comparative Example 2 have excessive milk powder dosage. Although the dispersibility and solubility are acceptable, the gel property is poor, and the brain formation is thin and soft. It can be seen from this that the composition ratio of the present application embodiment is reasonable, which ensures that soy protein occupies a large proportion of the total protein in the milk bean pollen instant food, thereby meeting the brain formation rule of "the thin slurry is not tender, and the thick slurry is not old" when the traditional soy milk is used to make tofu pudding. In the present application, granulation liquid is used to agglomerate and granulate the mixed powder. With the help of the solubility of maltodextrin, the emulsification of lecithin and the adhesiveness of soy protein isolate, the fine powder is further agglomerated into large-particle powder, thereby improving the instant solubility. The good gelling property of soy protein isolate is utilized to make up for the poor gelling property of animal protein in milk powder. The functional activity of the powder-encapsulated hydrogel can be restored after rehydration. Moreover, the phosphate in the granulation liquid can realize rapid phosphorylation of the particles after rehydration, so that the large-particle powder is disintegrated and dissolved, the protein molecular chains are orderly unfolded, and the hydrophilic groups on the surface of the protein agglomerated particles are exposed, and the proteins on the surface of the particle clusters are negatively charged, thereby restoring the activity of the protein-encapsulated hydrogel, so that the protein forms a gel and forms a brain when it encounters a coagulant such as calcium and magnesium salts with a positive charge, or the protein can also undergo a water-encapsulated condensation reaction to form a brain when it encounters an acidic lactone.

[0185] Comparison of milling technology differences

[0186] The ratio of powder to water in the bean curd can reflect the activity of the protein-encapsulated hydrogel in the powder, that is, the less the amount of powder used in the bean curd, the greater the amount of water contained, and the ratio of the amount of water contained to the amount of powder used is several dozen times greater, indicating that the activity of the protein-encapsulated hydrogel is better. When the same amount of powder is used in the bean curd, the greater the amount of water contained, the better the activity of the protein-encapsulated hydrogel. The following is explained in conjunction with the milk bean pollen instant food of Example 1 and Example 8, a certain brand of bean curd powder on the market, the convenient bean curd powder prepared in Patent CN101297685B, and the traditional brine bean curd.

[0187] Table 2 Powder-water ratio of brain powder prepared by different technologies

[0188]

[0189] At present, the common commercial bean curd powder is used as an auxiliary hot gel food. It is generally made by directly spray-drying soy milk. The hydrophilic groups and negative charges on the surface of the protein aggregates are not exposed. Soy milk that is diluted with boiling water to the temperature of the brine will no longer have the brine-making function of freshly ground soy milk. If you want to restore the brine-making activity of "brine-making tofu", you need to heat it again, cook it, and cool it down before you can make brine. Therefore, the above-mentioned brand of bean curd powder sold on the market is boiled after rehydration and then cooled to make brine before making tofu pudding, and its brine powder-water ratio is 1:10. Traditional brine tofu pudding uses freshly ground soy milk to make brine, and usually 400g of tofu pudding contains about 8g of soy protein. After conversion, its brine powder-water ratio is about 1:50. The convenient tofu pudding powder prepared by CN101297685B has been processed by a special process and has only one main raw material, soy protein, and its brine powder-water ratio is 1:31. The water ratios of the milk bean pollen instant food prepared in Example 1 and Example 8 are 1:15.2 and 1:19 respectively. The amount of water used for one portion of powder when preparing the brain is greater than that of a certain brand of bean pollen powder on the market, but less than the convenient tofu brain powder of CN101297685B and the traditional brine tofu brain. According to the correlation between the water ratio of the brain powder and the activity of the protein-encapsulated hydrogel, the hydrogel activity of the milk bean pollen instant food protein in Examples 1 and 8 of the present application is better than that of a certain brand of bean pollen powder on the market, but inferior to the convenient tofu brain powder of CN101297685B and the traditional brine tofu brain. This is because relatively more milk powder is added to Examples 1 and 8, and the gel activity of the milk animal protein is lower than that of the soybean plant protein. However, by spraying a granulation liquid containing phosphate and other additives for agglomeration and granulation, the activity of the animal protein-encapsulated hydrogel can be better enhanced. Therefore, it can be solidified into brain by directly brewing with boiling water (or adding brine after brewing), without steaming, and is convenient and quick to eat.

[0190] The technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. To make the description concise, not all possible combinations of the technical features in the above-mentioned implementation modes and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0191] The above-described embodiments only express several implementation methods of the present application, which is convenient for understanding the technical solution of the present application in detail, but it cannot be understood as a limitation on the scope of protection of the patent application. It should be pointed out that for ordinary technicians in this field, without departing from the concept of the present application, several deformations and improvements can be made, which all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, the technicians in this field can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by the technicians in this field through logical analysis, reasoning or limited experiments on the basis of the technical solutions provided in the present application are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the content of the attached claims, and the description and drawings can be used to explain the content of the claims.

Claims

1. A kind of instant food of milk bean pollen that can be brewed with boiling water, It is characterized in that The components include: In parts by weight, 50-60 parts of milk powder, 40-50 parts of soy protein isolate powder; and Calculated by weight percentage based on the total weight of the milk powder and the soy protein isolate powder, the ingredients include 12% to 14% of a food quick dissolving agent, 0.2% to 0.4% of an emulsifier, 3% to 5% of a food adhesive, and 3% to 5% of a coagulant.

2. The instant food of milk bean pollen brewed with boiling water according to claim 1, It is characterized in that One or more of the following conditions are met: (1) The milk powder is selected from any one of whole milk powder, skimmed milk powder, low-fat milk powder and fat-free lactose-free milk powder; (2) The food dissolving agent includes maltodextrin; (3) The emulsifier includes one or more of phospholipids, lecithin, modified soybean lecithin and enzymatically hydrolyzed soybean lecithin; (4) The food adhesive comprises one or more of soy protein isolate, gelatin, and carrageenan; and, (5) The coagulant includes one or more of calcium magnesium brine, calcium lactate, calcium sulfate and glucono-δ-lactone.

3. The instant food of milk bean pollen brewed with boiling water according to claim 2, It is characterized in that The components of the fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and water ≥9.5%.

4. The instant food of milk bean pollen brewed with boiling water according to claim 3, It is characterized in that The fat-free lactose milk powder is prepared by a method comprising the following steps: Step 1: Add alkaline water with a pH value of 9.0 to 9.5 to the qualified raw milk for alkali dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk; Step 2: heating the diluted milk to homogenize, and then heating to cook, to prepare cooked milk liquid; Step 3: After cooling the cooked milk liquid to 72° C. to 82° C., a coagulant is added to halogenate and stirred to prepare a tofu-like brain-water two-phase body; Step 4: stirring and breaking the brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud; Step 5: dissolving and diluting the protein mud with alkaline water having a pH value of 9.0 to 9.5 to prepare a dilute milk solution having a neutral pH value, and heating and homogenizing the dilute milk solution; Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and, Step 7: spray-drying the concentrated milk liquid to prepare the fat-free lactose milk powder.

5. The instant milk bean pollen food prepared with boiling water according to any one of claims 1 to 4, It is characterized in that The components include: In parts by weight, 60 parts of milk powder, 40 parts of soy protein isolate powder; and Calculated by weight percentage based on the total weight of the milk powder and the soy protein isolate powder, the composition comprises: 13% maltodextrin, 0.2% lecithin, 3% coagulant, and 3% soy protein isolate.

6. A method for preparing the instant food of milk bean pollen brewed in boiling water according to any one of claims 1 to 5, It is characterized in that The preparation method comprises the step of mixing the components to prepare the instant milk bean pollen food that can be brewed with boiling water.

7. The method for preparing the instant food of milk bean pollen brewed with boiling water according to claim 6, It is characterized in that The preparation method comprises the following steps: The food dissolving agent, emulsifier, food adhesive and coagulant are mixed, and alkaline water is added to prepare a granulation liquid with a neutral pH value; uniformly mixing the milk powder and the soy protein isolate powder to prepare a mixed powder; and, The mixed powder is sprayed with the granulation liquid to perform agglomeration and granulation to prepare the water-infused milk bean pollen instant food.

8. The preparation method according to claim 7, It is characterized in that The preparation method meets one or more of the following conditions: (I) the alkaline water comprises a phosphate solution having a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate; (II) the weight percentage of the solute in the granulation liquid is 15% to 20%; and, (III) Agglomeration Granulation The granulation liquid is sprayed onto the negative pressure hot air boiling mixed powder in the agglomeration granulator, and dried to a moisture content of ≤4.5wt%.

9. The method for preparing the instant food of milk bean pollen brewed with boiling water according to claim 6, It is characterized in that The preparation method comprises the following steps: The food dissolving agent, emulsifier and food adhesive are mixed, and alkaline water is added to prepare a granulation liquid with a neutral pH value; Evenly mixing the milk powder and the soy protein isolate powder to prepare a mixed powder; The mixed powder is sprayed with the granulation liquid for agglomeration and granulation, and then packaged separately. The coagulant is packaged separately to prepare the water-infused milk bean pollen instant food.

10. The preparation method according to claim 9, It is characterized in that The preparation method meets one or more of the following conditions: I) the alkaline water comprises a phosphate solution with a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate; II) the weight percentage of the solute in the granulation liquid is 15% to 20%; III) Agglomeration granulation: using an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine, and drying to a moisture content of ≤4.5wt% to obtain a dry powder, and the dry powder is packaged separately; and, IV) The weight percentage of the separately packaged coagulant to the separately packaged dry powder is 2% to 4%, and the separately packaged coagulant and the separately packaged dry powder are packaged in the same container.

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