Whole-bean solid beverage processing technology
The whole bean solid beverage processing technology addresses low protein utilization and nutrient inefficiencies by preparing aerogel through microjet shearing and spray drying, combined with skimmed milk and whey protein, enhancing solubility, digestibility, and foaming while maintaining nutrient balance and reducing costs.
Patent Information
- Application Number
- CN202411507851.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-28
- Publication Date
- 2025-01-03
AI Technical Summary
Existing whole bean beverage production methods result in low protein utilization efficiency, poor solubility and digestibility, and inadequate utilization of components like starch, cellulose, and pectin, leading to high protein loss and increased production costs due to the need for additional additives.
A whole bean solid beverage processing technology involving microjet high-speed shearing to prepare whole soybean fiber-based aerogel, followed by pH adjustment and spray drying to create aerogel powder, which is then combined with skimmed milk powder and whey protein powder to enhance solubility, foaming, and nutrient content.
The process improves protein solubility, digestibility, and foaming performance while retaining various nutrients, reducing production costs and enhancing overall product quality by utilizing the unique properties of whole bean fiber-based aerogel.
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Figure CN119234969A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of solid beverage preparation and processing, in particular to a whole bean solid beverage processing technology. Background Art
[0002] Due to the long-term eating and living habits of Chinese residents, especially the influence of the nutritional value of traditional grain foods, the Chinese residents' intake of essential nutrients such as protein, vitamins and calcium is insufficient. In addition, the Chinese people's consumption level of animal food is significantly lower than the world average. Therefore, there is a huge demand for foods such as soy products and beverages with scientific formulas and advanced production processes.
[0003] At present, whole soybean protein powder is usually prepared directly by a wet process. However, the defects of the soy milk product produced by this method are: in the wet process, the protein in the beans will aggregate to form a gel, which limits its ability to disperse and dissolve in water, resulting in poor protein dispersion, low viscosity, strong foaming, and poor casein gelling ability in the soy milk product. In addition, during the heating process, protein denaturation is likely to occur, resulting in poor gelling of the soy milk product and more precipitation.
[0004] Whole bean fiber-based aerogel has a loose and porous structure, a large specific surface area, and is rich in hydroxyl groups. It has good adsorption performance in the pH range of 4 to 5, especially has a strong binding ability for polyphenols, and has the ability to hold water and oil. Under the action of heat, force, and mechanical friction, the molecular chain of the microgel breaks, small molecules agglomerate into microgels, and the microgels are networked and cross-linked again to form macromolecular microgels. After the drying process, whole bean fiber-based aerogel dry powder is formed, which can form micron-sized fibers. Therefore, whole bean fiber-based aerogel dry powder is a fibrous solid with good structure and porosity, extremely strong adsorption capacity, porosity, low density, high elasticity, and high water absorption, and can be used as an adsorbent, antibacterial agent, etc. However, the inventors found that adding whole bean fiber-based aerogel dry powder directly to solid beverages cannot obtain good solubility, and whole bean fiber-based aerogel dry powder cannot provide good foam.
[0005] The existing whole bean beverage production usually adopts water extraction, and then adds a low amount of protein, or adds various food additives. Due to the poor solubility and foaming properties of the protein in the existing method, the protein content in the whole bean beverage is low and the foaming properties are poor. At the same time, other ingredients need to be added. Moreover, the whole bean beverage produced by using a single protein cannot provide a variety of amino acids necessary for the human body. At the same time, due to the low solubility of the protein, the protein extraction effect is poor during production, the protein loss is high, the production cost is increased, and the protein is also prone to denaturation. Summary of the invention
[0006] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a whole bean solid beverage processing technology, which solves the technical problems that the protein utilization efficiency is low, the protein digestibility is low, and the components such as starch, cellulose, and pectin cannot be utilized by the human body during the consumption of the existing whole bean solid beverage.
[0007] In order to solve the above technical problems, the technical solution provided by the present invention is: a whole bean solid beverage processing technology, the whole bean solid beverage method adopts the following preparation steps:
[0008] S1. Preparing whole soybean fiber-based aerogel: preparing whole soybean slurry, and subjecting the whole soybean slurry to particle crushing by microjet high-speed shearing technology to obtain first soybean slurry; controlling the particle size of the first soybean slurry to be less than 5 μm to form an emulsion; and passing the emulsion into a dynamic high-pressure microjet device to obtain whole soybean fiber-based aerogel;
[0009] S2. Preparation of whole soybean fiber-based aerogel powder: adjusting the pH of the rehydrated liquid of the whole soybean fiber-based aerogel to 4-5, spray drying the rehydrated liquid, wherein the air inlet temperature during the spray drying process is 100-400° C., the air outlet temperature during the spray drying process is 100-120° C., the feed rate during the spray drying process is 500-1500 ml / min, and the air flow rate during the spray drying process is 5-20 m3 / min, to obtain whole soybean fiber-based aerogel powder; the water content of the whole soybean fiber-based aerogel powder is a solid beverage having a mass fraction of 0.5-1.0%;
[0010] S3. Preparation of whole bean solid beverage: using skimmed milk powder, the whole bean fiber-based aerogel dry powder and whey protein powder as raw material slurry, preparing a whole bean solid beverage by spray drying; the mass of the skimmed milk powder is 1-10% of the mass of the whole bean fiber-based aerogel dry powder, and the mass of the whey protein powder is 0-5% of the mass of the whole bean fiber-based aerogel dry powder.
[0011] Preferably, the step S1 of preparing the whole soybean fiber-based aerogel comprises the following specific steps:
[0012] S111, using a drum peeling machine to peel the soybeans, and controlling the soybean peel content to be 0.5-1.0% after peeling;
[0013] S112, grinding and crushing the dehulled soybeans by high-speed shearing technology, and wet-crushing the dehulled soybeans to control the particle size of the dehulled soybeans to be less than 20 μm;
[0014] S113. Add food-grade phosphate or sodium chloride solution to the first soy milk at a mass ratio of 1:5 to 1:10 to obtain an emulsion; wherein the concentration of the food-grade phosphate is 5 to 20 g / L, and the concentration of the sodium chloride solution is 1 to 10 g / L; S114. Subject the emulsion to microfluidization treatment at a pressure greater than 20,000 psi to obtain whole soybean fiber-based aerogel.
[0015] Preferably, in step S113, the concentration of the food-grade phosphate is 5 to 8 g / L, and the concentration of the sodium chloride solution is 5 to 8 g / L.
[0016] Preferably, in the step S114, the emulsion is subjected to microfluidization treatment at a speed of 2 to 4 g / min, and the temperature of the microfluidization treatment is controlled to be lower than 50°C.
[0017] Preferably, the step S2 of preparing the whole soybean fiber-based aerogel dry powder comprises the following specific steps:
[0018] S21, adjusting the pH of the rehydration liquid of the whole soybean fiber-based aerogel to 4.0-5.0, controlling the rehydration liquid to pass through a 200-mesh sieve to obtain a first particle material;
[0019] S22, spray drying the first particulate material to control the moisture content of the first particulate material to less than 10%, thereby obtaining whole soybean fiber-based aerogel dry powder; S23, low-temperature vacuum storage of the whole soybean fiber-based aerogel dry powder to prevent agglomeration of the whole soybean fiber-based aerogel dry powder.
[0020] Preferably, the preparation of the whole bean solid beverage in step S3 comprises the following specific steps:
[0021] S31, using skimmed milk powder, the whole soybean fiber-based aerogel powder and whey protein powder as raw material slurry, emulsifying the raw material slurry at high speed, grinding the mixed solution obtained after emulsification, filtering the mixed solution, controlling the particle size in the mixed solution to be less than 5 μm, controlling the pH of the mixed solution to be 7-8, and controlling the conductivity of the mixed solution to be 8-15 ms / cm; wherein the mass of the skimmed milk powder is 1-10% of the mass of the whole soybean fiber-based aerogel powder, and the mass of the whey protein powder is 0-5% of the mass of the whole soybean fiber-based aerogel powder;
[0022] S32, centrifuging the mixed liquid, concentrating the volume of the upper liquid layer obtained after centrifugation to 1 / 8 to 1 / 2 of the original volume, putting the second soybean milk obtained after concentration into a spray dryer, and spray drying it under the conditions of an air inlet temperature of 220 to 280° C. and an air outlet temperature of 100 to 120° C.
[0023] Preferably, the high-speed emulsification, grinding, filtration and centrifugal treatment in step S31 are specifically as follows: the raw material slurry is subjected to high-speed emulsification by a 20-55kW high-speed emulsification pump, the emulsification speed is controlled to be above 8000r / min, the emulsification time is controlled to be above 30 minutes, the emulsification pressure and circulation volume of the high-speed emulsification pump are adjusted to make the mixed liquid uniform, and a mixed liquid with a water content of 38-55% is obtained; the viscosity of the mixed liquid is controlled to be 20-40mPa.s; the mixed liquid is finely ground 2-5 times by a high-pressure homogenizer, and the particle size in the mixed liquid is controlled to be below 5μm by controlling the feed speed, pressure difference and temperature; the ground mixed liquid is filtered through a 50-200 mesh screen; the mixed liquid is centrifuged by a centrifuge to separate the supernatant and the lower sediment, and the volume of the supernatant is concentrated to 1 / 8-1 / 2 of the original volume of the mixed liquid.
[0024] Preferably, in step S32, the specific steps of centrifuging in the centrifuge are:
[0025] S321, centrifuging the mixed solution using a high-speed centrifuge to separate a supernatant and a lower sediment;
[0026] S322, further performing solid-liquid separation on the supernatant after centrifugation to obtain a precipitate;
[0027] S323, controlling the volume of the upper clear liquid separated for the second time to be concentrated to 1 / 8 to 1 / 2 of the original volume, putting the second soybean milk after the second concentration into a spray dryer, and spray drying it at a temperature of 220 to 280° C. and a pressure of 400,000 Pa; repeating steps S321 to S323, mixing the solids after the two centrifugations, and the mixed solids are whole soybean fiber-based aerogel dry powder.
[0028] Preferably, in step S322, the pore size of the membrane filtration used for solid-liquid separation of the supernatant is 5 nm to 0.2 μm.
[0029] Preferably, in step S322, the pore size of the membrane used for solid-liquid separation of the supernatant is 300 nm.
[0030] The advantages of the present invention compared with the prior art are: Compared with the prior art, the significant advantage of the present application is that through the innovative whole bean solid beverage processing technology, the unique properties of the whole bean fiber-based aerogel, such as high specific surface area, strong adsorption capacity and good porous structure, are fully utilized, and the protein utilization efficiency, solubility, foaming and comprehensiveness of the nutrients of the whole bean solid beverage are significantly improved. Specifically, the present process first prepares the whole bean fiber-based aerogel with excellent performance through micro-jet high-speed shearing technology, and then converts it into a dry powder form through a finely controlled spray drying process, which not only retains the porosity and adsorption capacity of the aerogel, but also facilitates subsequent processing. When preparing the whole bean solid beverage, the whole bean fiber-based aerogel dry powder is innovatively scientifically proportioned and fused with skim milk powder and whey protein powder, which not only significantly improves the solubility and digestibility of the protein in the beverage, but also improves the foaming performance of the beverage through synergistic effects, making the beverage taste more delicate and rich. In addition, the whole bean solid beverage retains a variety of nutrients of the whole bean, such as starch, cellulose, pectin and a variety of amino acids, without the need to add a large amount of food additives, to achieve a comprehensive balance of nutrition. Compared with the traditional whole bean beverage production method, this process not only improves the overall quality of the product, but also reduces production costs, and has significant technical and economic advantages. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] Figure 1 The present invention discloses a whole bean solid beverage processing process flow chart. DETAILED DESCRIPTION
[0032] The present invention is further described in detail below in conjunction with the accompanying drawings.
[0033] The specific implementation of the present invention is further described below in conjunction with the accompanying drawings, wherein the same components are represented by the same reference numerals.
[0034] It should be noted that the words "front", "rear", "left", "right", "up" and "down" used in the following description refer to directions in the drawings, and the words "inside" and "outside" refer to directions toward or away from the geometric center of a specific component, respectively.
[0035] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention.
[0036] Combined with Figure 1 , the present invention is described in detail below in conjunction with specific embodiments. The following embodiments will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that, for those of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present invention. These all belong to the protection scope of the present invention.
[0037] The embodiment of the present invention discloses a whole bean solid beverage processing technology, and the whole bean solid beverage method adopts the following preparation steps:
[0038] S1. Preparation of whole soybean fiber-based aerogel: preparing whole soybean slurry, and subjecting the whole soybean slurry to particle crushing by microjet high-speed shearing technology to obtain first soybean slurry; controlling the particle size of the first soybean slurry to be below 5 μm to form an emulsion; and passing the emulsion into a dynamic high-pressure microjet device to obtain whole soybean fiber-based aerogel;
[0039] S2. Preparation of whole soybean fiber-based aerogel powder: adjusting the pH of the rehydrated liquid of the whole soybean fiber-based aerogel to 4-5, spray drying the rehydrated liquid, the air inlet temperature during the spray drying process is 100-400°C, the air outlet temperature during the spray drying process is 100-120°C, the feed rate during the spray drying process is 500-1500ml / min, the air flow rate during the spray drying process is 5-20m3 / min, and the whole soybean fiber-based aerogel powder is obtained; the water content of the whole soybean fiber-based aerogel powder is a solid beverage of 0.5-1.0% by mass;
[0040] S3. Preparation of whole bean solid beverage: using skimmed milk powder, whole bean fiber-based aerogel dry powder and whey protein powder as raw material slurry, preparing whole bean solid beverage by spray drying; the mass of skimmed milk powder is 1-10% of the mass of whole bean fiber-based aerogel dry powder, and the mass of whey protein powder is 0-5% of the mass of whole bean fiber-based aerogel dry powder.
[0041] Furthermore, step S1 of preparing whole soybean fiber-based aerogel comprises the following specific steps:
[0042] S111, using a drum peeling machine to peel the soybeans, and controlling the soybean peel content to be 0.5-1.0% after peeling;
[0043] S112, grinding and crushing the dehulled soybeans by high-speed shearing technology, and wet-crushing the dehulled soybeans to control the particle size of the dehulled soybeans to be less than 20 μm;
[0044] S113, adding food-grade phosphate or sodium chloride solution to the first soybean milk at a mass ratio of 1:5 to 1:10 to obtain an emulsion; wherein the concentration of the food-grade phosphate is 5 to 20 g / L, and the concentration of the sodium chloride solution is 1 to 10 g / L;
[0045] S114, subjecting the emulsion to microfluidization treatment at a pressure greater than 20,000 psi to obtain whole soybean fiber-based aerogel.
[0046] Specifically, step S2 of preparing whole soybean fiber-based aerogel dry powder comprises the following specific steps:
[0047] S21, adjusting the pH of the rehydration liquid of the whole soybean fiber-based aerogel to 4.0-5.0, controlling the rehydration liquid to pass through a 200-mesh sieve to obtain a first particle material;
[0048] S22, spray drying the first granular material to control the moisture content of the first granular material to less than 10%, thereby obtaining a whole soybean fiber-based aerogel dry powder;
[0049] S23, preserving the whole soybean fiber-based aerogel dry powder in a low-temperature vacuum to prevent agglomeration of the whole soybean fiber-based aerogel dry powder.
[0050] Specifically, the preparation of the whole bean solid beverage comprises the following specific steps:
[0051] S31, using skimmed milk powder, whole soybean fiber-based aerogel powder and whey protein powder as raw material slurry, emulsifying the raw material slurry at high speed, grinding the mixed solution obtained after emulsification, filtering the mixed solution, controlling the particle size in the mixed solution to be less than 5 μm, controlling the pH of the mixed solution to be 7-8, and controlling the conductivity of the mixed solution to be 8-15 ms / cm; wherein the mass of skimmed milk powder is 1-10% of the mass of whole soybean fiber-based aerogel powder, and the mass of whey protein powder is 0-5% of the mass of whole soybean fiber-based aerogel powder;
[0052] S32, centrifuging the mixed liquid, concentrating the volume of the upper liquid layer obtained after centrifugation to 1 / 8 to 1 / 2 of the original volume, putting the second soybean milk obtained after concentration into a spray dryer, and spray drying it under the conditions of an air inlet temperature of 220 to 280° C. and an air outlet temperature of 100 to 120° C.
[0053] The high-pressure microfluidic treatment equipment in step S1 can be the M2000 equipment of Microsph in the United States; the emulsification equipment in step S1 can be the LDT-1H emulsifier of Kubota in Japan; the dynamic high-pressure microfluidic equipment can be the Pelletizer equipment provided by Biolytic Company in the United States. Step S2 can use the KLZ-10 equipment provided by Biolytic Company in the United States. In order to further ensure the stability of the microfluidic treatment, the SFT-200 microfluidic treatment equipment provided by Dalian Blue Point Technology can be used.
[0054] In step S1, the whole soybean fiber-based aerogel can also be prepared by the following method: immersing soybeans in 10-15 g / L salt at 50-85° C. for 4-12 hours, dissolving protein in a mass ratio of 0.07:98-0.1:0.2 to obtain a first soybean milk; and heating at a constant temperature of 100-120° C. for 0.5-1.5 hours, adding 25-35 g / L of sodium carbonate, controlling the pH to 10.4-10.6, controlling the temperature of the precipitate to 100-120° C., and obtaining a second soybean milk at a temperature of 12-18 ms / cm in the precipitate; and subjecting the second soybean milk to a microfluidization treatment at a pressure greater than 10,000 psi to obtain a whole soybean fiber-based aerogel. For example, in step S1, soybeans and water are used in a mass ratio of 1:7, and the soybeans are immersed at 100°C for 4 hours to dissolve the protein in a mass ratio of 0.07:98 to obtain the first soy milk; and the mixture is heated at a constant temperature of 100°C for 0.5h, 25g / L of sodium carbonate is added, the pH is controlled to 10.4, the temperature of the precipitate is controlled to 100°C, and the precipitate is 12ms / cm to obtain the second soy milk; the second soy milk is then subjected to microfluidization treatment at a pressure of 20,000psi to obtain whole soybean fiber-based aerogel.
[0055] The present invention adopts microfluidization technology to prepare whole bean fiber-based aerogel. Compared with cellulose powder usually prepared by a high-pressure homogenization method, the whole bean fiber-based aerogel of the present invention has the following technical advantages: first, the whole bean fiber-based aerogel particles obtained by the present invention are small, generally less than about 5 μm, which improves the taste of the product and is conducive to the deep processing of the product. At the same time, the protective effect of microfluidization technology on soybean protein and plant fiber is stronger than that of a high-pressure homogenizer or a colloid mill. Therefore, the loss of soybean protein in the whole bean fiber-based aerogel prepared by the present invention is small, and the recovery rate of soybean protein is above 82%; second, the energy consumption of the preparation process is low, and the utilization rate of energy such as steam, water, and electricity in the preparation process of the present invention is high. At the same time, by adjusting the dynamic high-pressure microfluidization equipment to control the reaction temperature, the soybean protein can be effectively prevented from being coagulated and inactivated by heat; third, the storage temperature of the whole bean fiber-based aerogel can reach -20°-normal temperature range, prolonging the storage time of the whole bean fiber-based aerogel, and no solvent will be introduced into the product, and the activity of the soybean protein will not be affected.
[0056] Example
[0057] In this embodiment, a whole bean solid beverage is prepared according to the above-mentioned method for preparing a whole bean solid beverage, and the steps are as follows.
[0058] Soybeans and water were used in a mass ratio of 1:7, and the soybeans were immersed at 100°C for 4 hours to dissolve the protein in a mass ratio of 0.07:98 to obtain the first soymilk; and the mixture was heated at a constant temperature of 100°C for 0.5h, 25g / L of sodium carbonate was added, the pH was controlled to 10.4, the temperature of the precipitate was controlled to 100°C, and the precipitate was stirred at 12ms / cm to obtain the second soymilk; and the second soymilk was subjected to microfluidization treatment at a pressure of 20,000psi to obtain whole soybean fiber-based aerogel.
[0059] The rehydrated liquid of the whole soybean fiber-based aerogel was acidified to 4.0, the water content of the whole soybean fiber-based aerogel was controlled at 0.75% by mass, the pH was controlled at 5.0, passed through a 200-mesh sieve, the pH was controlled at 4.5, and spray-dried at 180° C. to make the water content of the whole soybean fiber-based aerogel dry powder 1%.
[0060] The method comprises the following steps: preparing a raw material slurry with skim milk powder accounting for 1% of the mass of the whole soybean fiber-based aerogel dry powder, whey protein powder accounting for 0.5% of the mass of the whole soybean fiber-based aerogel dry powder, and the whole soybean fiber-based aerogel dry powder, and controlling the pH value to be 7 and the conductivity to be 8 ms / cm; performing high-speed emulsification at 20 kW for 2 hours, making the slurry uniform by controlling the feed rate, pressure difference and temperature, and controlling the viscosity of the slurry to be 4.3 mPa.s, thereby obtaining a mixed liquid with a water content of 38%; filtering the mixed liquid, and controlling the particle size in the mixed liquid to be less than 5 μm; centrifuging the filtered mixed liquid, and separating the supernatant and the lower sediment by centrifugation, so that the volume of the supernatant is concentrated to 1 / 8 of the original volume; adopting a secondary centrifugal filtration with a membrane pore size of 300 nm, and concentrating the mixed liquid, so that the secondary concentrated sediment is mixed with the primary concentrated sediment, and the whole soybean solid beverage is obtained.
[0061] Comparative Example 1
[0062] In this comparative example, a whole bean solid beverage was prepared according to the preparation method of the above embodiment, and the preparation method thereof has the following differences:
[0063] The first soy milk is prepared by adding food-grade sodium chloride solution to the first soy milk at a mass ratio of 1:10 to obtain an emulsion; wherein the concentration of the food-grade sodium chloride solution is 10 g / L. The performance comparison results of the whole bean solid beverage prepared by the preparation method of this comparative example and the whole bean solid beverage prepared by the preparation method of the embodiment are shown in the following table.
[0064] Comparative Example 2
[0065] In this comparative example, the existing technology is adopted, and cellulose powder with an average particle size of 4 μm processed by a high-pressure homogenizer is used to replace the whole bean fiber-based aerogel prepared by the microfluidization technology of the present invention. The performance comparison results of the whole bean solid beverage prepared by the preparation method of the comparative example and the whole bean solid beverage prepared by the preparation method of the embodiment are shown in the following table.
[0066]
[0067]
[0068] The present invention compares the whole bean fiber-based aerogel prepared by microfluidization technology with cellulose powder and traditional spray drying methods. It can be seen that the present invention has performance advantages over the whole bean solid beverage prepared by the prior art in Comparative Example 2. From Comparative Example 1, it can be seen that the whole bean solid beverage prepared by spray drying in the pH range of 4-5 under the condition of adjusting the pH to 4-5 by buffer in the present invention has better hygroscopic properties. In addition, under the same spray drying process conditions, the cellulose powder has a higher moisture absorption rate than that of the present invention, and when Comparative Example 2 is subjected to high-pressure homogenization treatment, the operability is more complicated and difficult to control. The spray drying process in Comparative Example 2 has a relatively lower protective effect on soy protein than the present invention, and its hygroscopicity, solubility and solubility are all worse than those of Comparative Example 1.
[0069] The above describes the specific embodiments of the present invention. It should be understood that the present invention is not limited to the above specific embodiments, and those skilled in the art may make various modifications or variations within the scope of the claims, which do not affect the essence of the present invention.
Claims
1. A whole bean solid beverage processing technology, characterized in that: The method for preparing the whole bean solid beverage adopts the following preparation steps: S1. Preparing whole soybean fiber-based aerogel: preparing whole soybean slurry, and subjecting the whole soybean slurry to particle crushing by microjet high-speed shearing technology to obtain first soybean slurry; controlling the particle size of the first soybean slurry to be less than 5 μm to form an emulsion; and passing the emulsion into a dynamic high-pressure microjet device to obtain whole soybean fiber-based aerogel; S2. Preparation of whole soybean fiber-based aerogel powder: adjusting the pH of the rehydrated liquid of the whole soybean fiber-based aerogel to 4-5, spray drying the rehydrated liquid, wherein the air inlet temperature during the spray drying process is 100-400° C., the air outlet temperature during the spray drying process is 100-120° C., the feed rate during the spray drying process is 500-1500 ml / min, and the air flow rate during the spray drying process is 5-20 m3 / min, to obtain whole soybean fiber-based aerogel powder; the water content of the whole soybean fiber-based aerogel powder is a solid beverage having a mass fraction of 0.5-1.0%; S3. Preparation of whole bean solid beverage: using skimmed milk powder, the whole bean fiber-based aerogel dry powder and whey protein powder as raw material slurry, preparing a whole bean solid beverage by spray drying; the mass of the skimmed milk powder is 1-10% of the mass of the whole bean fiber-based aerogel dry powder, and the mass of the whey protein powder is 0-5% of the mass of the whole bean fiber-based aerogel dry powder.
2. A whole bean solid beverage processing technology according to claim 1, characterized in that: The step S1 of preparing the whole soybean fiber-based aerogel comprises the following specific steps: S111, using a drum peeling machine to peel the soybeans, and controlling the soybean peel content to be 0.5-1.0% after peeling; S112, grinding and crushing the dehulled soybeans by high-speed shearing technology, and wet-crushing the dehulled soybeans to control the particle size of the dehulled soybeans to be less than 20 μm; S113, adding food-grade phosphate or sodium chloride solution to the first soymilk at a mass ratio of 1:5 to 1:10 to obtain an emulsion; wherein the concentration of the food-grade phosphate is 5 to 20 g / L, and the concentration of the sodium chloride solution is 1 to 10 g / L; S114, subjecting the emulsion to microfluidization treatment at a pressure greater than 20,000 psi to obtain whole soybean fiber-based aerogel.
3. A whole bean solid beverage processing technology according to claim 2, characterized in that: In the step S113, the concentration of the food-grade phosphate is 5 to 8 g / L, and the concentration of the sodium chloride solution is 5 to 8 g / L.
4. A whole bean solid beverage processing technology according to claim 3, characterized in that: In the step S114, the emulsion is subjected to microfluidization treatment at a speed of 2-4 g / min, and the temperature of the microfluidization treatment is controlled to be lower than 50°C.
5. A whole bean solid beverage processing process according to any one of claims 1 to 4, characterized in that: The step S2 of preparing the whole soybean fiber-based aerogel dry powder comprises the following specific steps: S21, adjusting the pH of the rehydration liquid of the whole soybean fiber-based aerogel to 4.0-5.0, controlling the rehydration liquid to pass through a 200-mesh sieve to obtain a first particle material; S22, spray drying the first particulate material to control the moisture content of the first particulate material to less than 10%, thereby obtaining a whole soybean fiber-based aerogel dry powder; S23, preserving the whole soybean fiber-based aerogel dry powder in a low-temperature vacuum to prevent agglomeration of the whole soybean fiber-based aerogel dry powder.
6. A whole bean solid beverage processing process according to any one of claims 1 to 5, characterized in that: The preparation of the whole bean solid beverage in step S3 comprises the following specific steps: S31, using skimmed milk powder, the whole soybean fiber-based aerogel powder and whey protein powder as raw material slurry, emulsifying the raw material slurry at high speed, grinding the mixed solution obtained after emulsification, filtering the mixed solution, controlling the particle size in the mixed solution to be less than 5 μm, controlling the pH of the mixed solution to be 7-8, and controlling the conductivity of the mixed solution to be 8-15 ms / cm; wherein the mass of the skimmed milk powder is 1-10% of the mass of the whole soybean fiber-based aerogel powder, and the mass of the whey protein powder is 0-5% of the mass of the whole soybean fiber-based aerogel powder; S32, centrifuging the mixed liquid, concentrating the volume of the upper liquid layer obtained after centrifugation to 1 / 8 to 1 / 2 of the original volume, putting the second soybean milk obtained after concentration into a spray dryer, and spray drying it under the conditions of an air inlet temperature of 220 to 280° C. and an air outlet temperature of 100 to 120° C.
7. The whole bean solid beverage processing technology according to claim 6, characterized in that: The high-speed emulsification, grinding, filtration and centrifugal treatment in step S31 are specifically as follows: the raw material slurry is subjected to high-speed emulsification by a 20-55kW high-speed emulsification pump, the emulsification speed is controlled to be above 8000r / min, the emulsification time is controlled to be above 30 minutes, the emulsification pressure and circulation volume of the high-speed emulsification pump are adjusted to make the mixed liquid uniform, and a mixed liquid with a water content of 38-55% is obtained; the viscosity of the mixed liquid is controlled to be 20-40mPa.s; the mixed liquid is finely ground 2-5 times by a high-pressure homogenizer, and the particle size in the mixed liquid is controlled to be below 5μm by controlling the feed speed, pressure difference and temperature; the ground mixed liquid is filtered through a 50-200 mesh screen; the mixed liquid is centrifuged by a centrifuge to separate the supernatant and the lower sediment, and the volume of the supernatant is concentrated to 1 / 8-1 / 2 of the original volume of the mixed liquid.
8. The whole bean solid beverage processing technology according to claim 7, characterized in that: In step S32, the specific steps of centrifugation in the centrifuge are: S321, centrifuging the mixed solution using a high-speed centrifuge to separate a supernatant and a lower sediment; S322, further performing solid-liquid separation on the supernatant after centrifugation to obtain a precipitate; S323, controlling the volume of the upper clear liquid separated for the second time to be concentrated to 1 / 8 to 1 / 2 of the original volume, putting the second soybean milk after the second concentration into a spray dryer, and spray drying it at a temperature of 220 to 280° C. and a pressure of 400,000 Pa; repeating steps S321 to S323, mixing the solids after the two centrifugations, and the mixed solids are whole soybean fiber-based aerogel dry powder.
9. A whole bean solid beverage processing technology according to claim 8, characterized in that: In the step S322, the membrane filtration pore size used for solid-liquid separation of the supernatant is 5 nm to 0.2 μm.
10. The whole bean solid beverage processing technology according to claim 9, characterized in that: In the step S322, the membrane pore size used for solid-liquid separation of the supernatant is 300 nm.