Instant health-care composite nutrition powder and preparation method thereof
By fermenting and modifying soybeans and combining them with puffed rice flour, instant health-care composite nutrition powder can be prepared that can effectively dissolve in water below 60°C, which solves the problem of insufficient dissolution and agglomeration of existing nutrition powders and improves the convenience of use.
Patent Information
- Application Number
- CN202510281347.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-11
- Publication Date
- 2025-04-25
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing soybean nutritional powders are prone to agglomeration and insufficient dissolution when brewing, and usually require high-temperature water to dissolve effectively, which affects the convenience of use.
By fermenting, cooking, degreasing and spray-drying the soybeans, the liquid nitrogen freezing steam explosion treatment was prepared, and combined with the puffed rice flour, the instant health-care composite nutrition powder was prepared by ultrasonic homogenization and lyophilization.
It improves the solubility of the nutrient powder, so that it can be effectively dissolved in water below 60℃, reduces clumping and improves the convenience of food.
Smart Images
Figure BDA0005305784620000081
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of instant powder preparation, and in particular to an instant health-care composite nutrient powder and a preparation method thereof. Background Art
[0002] Instant nutritional powder is generally a daily health and nutritional food made from a variety of grains, beans, nuts, fruit and vegetable powders and functional additives. Different raw materials are usually selected to prepare according to nutritional needs and flavor, and some other nutrients are added to achieve health effects.
[0003] The market demand for instant nutritional powder is growing, mainly due to its convenience, balanced nutrition, and easy digestion and absorption. With the acceleration of people's pace of life and the improvement of health awareness, instant nutritional powder, as a ready-to-eat nutritional supplement, has been favored by more and more consumers. In particular, in the fields of infant and young children's complementary food, nutritional supplements for the elderly, and nutritional supplements for athletes, instant nutritional powder has broad market prospects.
[0004] At present, common raw materials for nutritional powders are mainly rice, soybeans, etc. Existing soybean nutritional powders often have problems of agglomeration and insufficient dissolution when brewing. In particular, most existing nutritional powders need to be brewed with water at a relatively high temperature (above 80°C) to achieve a better dissolution effect. In order to meet daily food needs, improving the instant dissolution effect of nutritional powders is an important research direction at this stage. Summary of the invention
[0005] In view of the deficiencies in the prior art, the present invention provides an instant health-care composite nutritional powder and a preparation method thereof, which effectively improves the solubility of the nutritional powder, prevents agglomeration, and enables it to be dissolved in water below 60°C, thereby comprehensively improving the convenience of consuming the nutritional powder.
[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions:
[0007] An instant health-care composite nutritional powder, comprising the following materials in parts by weight: 20-25 parts of modified soybean flour, 4-6 parts of puffed rice flour, 0-0.3 parts of nutritional additives, 0.2-0.4 parts of flavoring agents, and 0.1-0.3 parts of emulsifiers;
[0008] The preparation method of the modified soybean powder comprises the following steps:
[0009] S1, adding water to soybeans and grinding them into soy milk, and then adding lactic acid bacteria for fermentation;
[0010] S2, boiling and sterilizing the fermented soy milk, filtering it, and then defatting it;
[0011] S3, spray drying the defatted soybean milk to obtain soybean powder;
[0012] S4, freezing the soybean powder in liquid nitrogen, then steam-exploding the powder, and drying the powder to obtain modified soybean powder;
[0013] The puffed rice flour is prepared by soaking rice in ice water, grinding it into rice slurry, taking it out, puffing and drying it with hot air at 80-100° C., and then superfine grinding it.
[0014] Preferably, in step S1, the mass ratio of soybean to water during grinding is 1:3-5.
[0015] Preferably, the amount of lactic acid bacteria added in step S1 is 0.2%-0.3% of the total mass of soy milk, and the fermentation time is 8-10 hours.
[0016] Preferably, the method of boiling and sterilizing in step S2 is heating and boiling and then boiling for 3-5 minutes, and the method of degreasing is mechanical centrifugal degreasing.
[0017] Preferably, in step S4, the liquid nitrogen freezing time is 20-40 minutes, and the steam explosion treatment temperature is 119-121° C., the pressure is 1.2-1.5 MPa, and the treatment time is 20-30 seconds.
[0018] Preferably, when preparing the puffed rice flour, the rice is soaked in ice water for 2-4 hours, and is ultrafinely ground and then passed through an 80-mesh sieve.
[0019] Preferably, the emulsifier is at least one of sodium carboxymethyl cellulose, microcrystalline cellulose and polysorbate.
[0020] The preparation method of the instant health-care composite nutritional powder comprises the following steps:
[0021] (1) adding water to puffed rice flour and stirring thoroughly to swell it, then adding modified soybean flour, stirring and ultrasonically homogenizing to obtain a premix for later use;
[0022] (2) Adding nutritional additives, flavoring agents, and emulsifiers to the premix, stirring the mixture thoroughly and then freeze-drying and grinding the mixture to obtain instant health-care composite nutritional powder.
[0023] Preferably, in the step (1), the mass ratio of the material to liquid in which the puffed rice flour is added with water and fully stirred for swelling is 1:10-12.
[0024] Preferably, the power of ultrasonic homogenization in step (1) is 130-200 W, and the time of ultrasonic homogenization is 5-8 min.
[0025] The present invention provides an instant health-care composite nutritional powder and a preparation method thereof, which has the following advantages over the prior art:
[0026] The present invention adopts soybean and rice as main nutritional components, and different nutritional additives can be selected according to actual needs to further enrich the nutritional components of the nutritional powder. During processing, the soybean is fermented, boiled, defatted, spray-dried, and then subjected to liquid nitrogen freezing and steam explosion treatment, so that the beany smell is effectively removed and the solubility of the modified soybean powder is improved. The subsequent puffed and crushed rice powder can be quickly dissolved and dispersed in warm water below 60°C, reducing the appearance of agglomeration, and further improving the convenience of eating the nutritional powder. DETAILED DESCRIPTION
[0027] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0028] Embodiment 1:
[0029] Preparation of compound nutritional powder:
[0030] (1) Preparation of modified soybean flour:
[0031] S1, grinding soybeans with water in a material-liquid mass ratio of 1:3 into soy milk, adding 0.2% lactic acid bacteria of the total mass of the soy milk and fermenting for 8 hours;
[0032] S2, heating the fermented soybean milk to boiling and then keeping boiling for 5 minutes to cook and sterilize, and then filtering, and the filtrate is centrifuged and defatted at a speed of 3200r / min to obtain defatted soybean milk for later use;
[0033] S3, spray drying the defatted soybean milk to obtain soybean powder;
[0034] S4, freezing the soybean powder in liquid nitrogen for 20 minutes, taking it out and placing it in a steam explosion treatment at 119° C. and 1.2 MPa for 30 seconds, and then drying it with hot air at 50° C. to obtain modified soybean powder;
[0035] (2) Preparation of puffed rice flour:
[0036] Soak the rice in ice water for 2 hours, grind it into rice paste, dry it with hot air at 80℃ to constant weight, and then grind it into ultrafine powder and pass it through 80 mesh sieve;
[0037] (3) Prepare the following materials in parts by weight: 20 parts of modified soybean flour, 4 parts of puffed rice flour, 0.2 parts of lactose (flavoring agent), and 0.1 parts of sodium carboxymethyl cellulose (emulsifier);
[0038] (4) adding water to the puffed rice flour in a material-liquid mass ratio of 1:10, stirring and swelling the puffed rice flour, adding the modified soybean flour, stirring, and ultrasonically homogenizing at a power of 130 W for 8 minutes to obtain a premix for use;
[0039] (5) Add lactose and sodium carboxymethyl cellulose to the premix, stir well and then freeze-dry and grind to obtain a composite nutritional powder.
[0040] Embodiment 2:
[0041] Preparation of compound nutritional powder:
[0042] (1) Preparation of modified soybean flour:
[0043] S1, adding water to soybeans in a material-liquid mass ratio of 1:5 to grind into soy milk, then adding 0.3% lactic acid bacteria of the total mass of the soy milk for fermentation for 10 hours;
[0044] S2, heating the fermented soybean milk to boiling and then keeping boiling for 3 minutes to cook and sterilize, and then filtering, and the filtrate is centrifuged and defatted at a speed of 3200r / min to obtain defatted soybean milk for later use;
[0045] S3, spray drying the defatted soybean milk to obtain soybean powder;
[0046] S4, freezing the soybean powder in liquid nitrogen for 40 minutes, taking it out and placing it in a steam explosion treatment at 121° C. and 1.5 MPa for 20 seconds, and then drying it with hot air at 50° C. to obtain modified soybean powder;
[0047] (2) Preparation of puffed rice flour:
[0048] Soak the rice in ice water for 4 hours, grind it into rice paste, dry it with hot air at 100°C to constant weight, and then ultrafine grind it through an 80-mesh sieve;
[0049] (3) Prepare the following materials in parts by weight: 25 parts of modified soybean flour, 6 parts of puffed rice flour, 0.2 parts of nutritional additives (complex vitamins and complex amino acids), 0.4 parts of lactose (flavor corrector), 0.1 parts of microcrystalline cellulose (emulsifier), and 0.2 parts of polysorbate (emulsifier);
[0050] (4) adding water to the puffed rice flour in a material-liquid mass ratio of 1:12 and stirring thoroughly to swell, then adding the modified soybean flour and stirring, and then ultrasonically homogenizing at a power of 200 W for 5 minutes to obtain a premix for use;
[0051] (5) Add nutritional additives, lactose, microcrystalline cellulose, and polysorbate to the premix, stir thoroughly, and then freeze-dry and grind to obtain a composite nutritional powder.
[0052] Comparative Example 1:
[0053] Preparation of compound nutritional powder:
[0054] (1) Preparation of modified soybean flour:
[0055] S1. Grind soybeans into soybean milk by adding water in a material-liquid mass ratio of 1:3, heat to boiling, keep boiling for 5 minutes, and then filter. Centrifuge the filtrate at a speed of 3200 r / min to defat the defatted soybean milk for later use;
[0056] S2, spray drying the defatted soybean milk to obtain soybean powder;
[0057] S3, freezing the soybean powder in liquid nitrogen for 20 minutes, taking it out and placing it in a steam explosion treatment at 119° C. and 1.2 MPa for 30 seconds, and then drying it with hot air at 50° C. to obtain modified soybean powder;
[0058] (2) Preparation of puffed rice flour:
[0059] Soak the rice in ice water for 2 hours, grind it into rice paste, dry it with hot air at 80℃ to constant weight, and then grind it into ultrafine powder and pass it through 80 mesh sieve;
[0060] (3) Prepare the following materials in parts by weight: 20 parts of modified soybean flour, 4 parts of puffed rice flour, 0.2 parts of lactose (flavoring agent), and 0.1 parts of sodium carboxymethyl cellulose (emulsifier);
[0061] (4) adding water to the puffed rice flour in a material-liquid mass ratio of 1:10, stirring and swelling the puffed rice flour, adding the modified soybean flour, stirring, and ultrasonically homogenizing at a power of 130 W for 8 minutes to obtain a premix for use;
[0062] (5) Add lactose and sodium carboxymethyl cellulose to the premix, stir well and then freeze-dry and grind to obtain a composite nutritional powder.
[0063] Comparative Example 2:
[0064] Preparation of compound nutritional powder:
[0065] (1) Preparation of modified soybean flour:
[0066] S1, grinding soybeans with water in a material-liquid mass ratio of 1:3 into soy milk, adding 0.2% lactic acid bacteria of the total mass of the soy milk and fermenting for 8 hours;
[0067] S2, heating the fermented soybean milk to boiling and then keeping boiling for 5 minutes to cook and sterilize, and then filtering, and the filtrate is centrifuged and defatted at a speed of 3200r / min to obtain defatted soybean milk for later use;
[0068] S3, spray drying the defatted soybean milk to obtain soybean powder;
[0069] S4, placing the soybean powder in an environment of 119° C. and 1.2 MPa for steam explosion treatment for 30 seconds, and then drying with hot air at 50° C. to obtain modified soybean powder;
[0070] (2) Preparation of puffed rice flour:
[0071] Soak the rice in ice water for 2 hours, grind it into rice paste, dry it with hot air at 80℃ to constant weight, and then grind it into ultrafine powder and pass it through 80 mesh sieve;
[0072] (3) Prepare the following materials in parts by weight: 20 parts of modified soybean flour, 4 parts of puffed rice flour, 0.2 parts of lactose (flavoring agent), and 0.1 parts of sodium carboxymethyl cellulose (emulsifier);
[0073] (4) adding water to the puffed rice flour in a material-liquid mass ratio of 1:10, stirring and swelling the puffed rice flour, adding the modified soybean flour, stirring, and ultrasonically homogenizing at a power of 130 W for 8 minutes to obtain a premix for use;
[0074] (5) Add lactose and sodium carboxymethyl cellulose to the premix, stir well and then freeze-dry and grind to obtain a composite nutritional powder.
[0075] Comparative Example 3:
[0076] Preparation of compound nutritional powder:
[0077] (1) Preparation of modified soybean flour:
[0078] S1, grinding soybeans with water in a material-liquid mass ratio of 1:3 into soy milk, adding 0.2% lactic acid bacteria of the total mass of the soy milk and fermenting for 8 hours;
[0079] S2, heating the fermented soybean milk to boiling and then keeping boiling for 5 minutes to cook and sterilize, and then filtering, and the filtrate is centrifuged and defatted at a speed of 3200r / min to obtain defatted soybean milk for later use;
[0080] S3, spray drying the defatted soybean milk to obtain modified soybean powder;
[0081] (2) Preparation of puffed rice flour:
[0082] Soak the rice in ice water for 2 hours, grind it into rice paste, dry it with hot air at 80℃ to constant weight, and then grind it into ultrafine powder and pass it through 80 mesh sieve;
[0083] (3) Prepare the following materials in parts by weight: 20 parts of modified soybean flour, 4 parts of puffed rice flour, 0.2 parts of lactose (flavoring agent), and 0.1 parts of sodium carboxymethyl cellulose (emulsifier);
[0084] (4) adding water to the puffed rice flour in a material-liquid mass ratio of 1:10, stirring and swelling the puffed rice flour, adding the modified soybean flour, stirring, and ultrasonically homogenizing at a power of 130 W for 8 minutes to obtain a premix for use;
[0085] (5) Add lactose and sodium carboxymethyl cellulose to the premix, stir well and then freeze-dry and grind to obtain a composite nutritional powder.
[0086] Comparative Example 4:
[0087] Preparation of compound nutritional powder:
[0088] (1) Preparation of modified soybean flour:
[0089] S1. Grind soybeans into soybean milk by adding water in a material-liquid mass ratio of 1:3, heat to boiling, keep boiling for 5 minutes, and then filter. Centrifuge the filtrate at a speed of 3200 r / min to defatted soybean milk for later use;
[0090] S2, spray drying the defatted soybean milk to obtain modified soybean powder;
[0091] (2) Preparation of puffed rice flour:
[0092] Soak the rice in ice water for 2 hours, grind it into rice paste, dry it with hot air at 80℃ to constant weight, and then grind it into ultrafine powder and pass it through 80 mesh sieve;
[0093] (3) Prepare the following materials in parts by weight: 20 parts of modified soybean flour, 4 parts of puffed rice flour, 0.2 parts of lactose (flavoring agent), and 0.1 parts of sodium carboxymethyl cellulose (emulsifier);
[0094] (4) adding water to the puffed rice flour in a material-liquid mass ratio of 1:10, stirring and swelling the puffed rice flour, adding the modified soybean flour, stirring, and ultrasonically homogenizing at a power of 130 W for 8 minutes to obtain a premix for use;
[0095] (5) Add lactose and sodium carboxymethyl cellulose to the premix, stir well and then freeze-dry and grind to obtain a composite nutritional powder.
[0096] Detection:
[0097] The composite nutritional powders prepared in the above Examples 1-2 and Comparative Examples 1-4 were respectively mixed and magnetically stirred for 2 minutes at a mass volume ratio of 20 g: 200 ml, and then allowed to stand for 3 minutes to separate the undissolved or agglomerated powders, and the weight was recorded as M1 after drying. The dissolution rate was calculated as follows:
[0098] Dissolution rate (%) = (20-M1) / 20 × 100%;
[0099] The water temperature was set at 30°C, 40°C, 50°C, 60°C, and 80°C, and the dissolution rate of each group of compound nutrient powder was tested. The specific results are shown in Table 1 below:
[0100] Table 1
[0101]
[0102] It can be seen from the above table that the nutritional powders prepared in Example 1 and Example 2 have high solubility at a temperature of 50° C.-60° C. And the nutritional powders can be added with different auxiliary nutritional ingredients such as vitamins, amino acids, minerals, etc. according to actual needs.
[0103] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. An instant health-care composite nutritional powder, characterized in that: The composite nutritional powder comprises the following materials in parts by weight: 20-25 parts of modified soybean flour, 4-6 parts of puffed rice flour, 0-0.3 parts of nutritional additives, 0.2-0.4 parts of flavoring agents, and 0.1-0.3 parts of emulsifiers; The preparation method of the modified soybean powder comprises the following steps: S1, adding water to soybeans and grinding them into soy milk, and then adding lactic acid bacteria for fermentation; S2, boiling and sterilizing the fermented soy milk, filtering it, and then defatting it; S3, spray drying the defatted soybean milk to obtain soybean powder; S4, freezing the soybean powder in liquid nitrogen, then steam-exploding the powder, and drying the powder to obtain modified soybean powder; The puffed rice flour is prepared by soaking rice in ice water, grinding it into rice slurry, taking it out, puffing and drying it with hot air at 80-100° C., and then superfine grinding it.
2. The instant health-care composite nutritional powder according to claim 1, characterized in that: In the step S1, the mass ratio of soybean to water during grinding is 1:3-5.
3. The instant health-care composite nutritional powder according to claim 1, characterized in that: In step S1, the amount of lactic acid bacteria added is 0.2%-0.3% of the total mass of soy milk, and the fermentation time is 8-10 hours.
4. The instant health-care composite nutritional powder according to claim 1, characterized in that: The method of boiling and sterilizing in step S2 is to heat and boil for 3-5 minutes, and the method of degreasing is mechanical centrifugal degreasing.
5. The instant health-care composite nutritional powder according to claim 1, characterized in that: In step S4, the liquid nitrogen freezing time is 20-40 minutes, and the steam explosion treatment temperature is 119-121° C., the pressure is 1.2-1.5 MPa, and the treatment time is 20-30 seconds.
6. The instant health-care composite nutritional powder according to claim 1, characterized in that: When preparing the puffed rice flour, the rice is soaked in ice water for 2-4 hours, and is ultra-finely ground and then passed through an 80-mesh sieve.
7. The instant health-care composite nutritional powder according to claim 1, characterized in that: The emulsifier is at least one of sodium carboxymethyl cellulose, microcrystalline cellulose and polysorbate.
8. A method for preparing the instant health-care composite nutritional powder as claimed in any one of claims 1 to 7, characterized in that: The method comprises the following steps: (1) adding water to puffed rice flour and stirring thoroughly to swell it, then adding modified soybean flour, stirring and ultrasonically homogenizing to obtain a premix for later use; (2) Adding nutritional additives, flavoring agents, and emulsifiers to the premix, stirring the mixture thoroughly and then freeze-drying and grinding the mixture to obtain instant health-care composite nutritional powder.
9. The preparation method according to claim 8, characterized in that: In the step (1), the mass ratio of the material to the liquid in the step of adding water to the puffed rice flour and stirring the puffed rice flour to fully swell is 1:10-12.
10. The preparation method according to claim 8, characterized in that: The power of ultrasonic homogenization in step (1) is 130-200W, and the time of ultrasonic homogenization is 5-8min.