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Preparation method for high-calcium instant bean flour of assisted nutrition complementary food

A technology of instant soybean powder and nutritional supplement, applied in the field of soybean product processing, can solve the problems of high calcium content, low absorption utilization rate, high absorption utilization rate, etc., and achieve the effect of low solubility, simple equipment and high solubility

Pending Publication Date: 2017-01-04
HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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Problems solved by technology

In 2000, a special meeting on calcium supplementation held by the Chinese Nutrition Society pointed out that dietary calcium supplementation is the best way to supplement calcium. Simple calcium supplementation without food ingredients is not only costly, but also has low absorption and utilization rate and may cause certain toxicity. side effect
Looking at the current research on calcium-fortified foods, the main trends are as follows: (1) At present, calcium-fortified foods are mainly concentrated in solid or liquid drinks (such as high-calcium milk powder) such as biscuit cereals and milk powder, while other types of foods such as Calcium fortification of liquid beverages and non-milk solid beverages is still blank, which is very unfavorable for consumers to choose food according to their personal preferences and supplement calcium reasonably
(2) At present, the calcium fortifiers used in the production of calcium-supplementing foods are mostly inorganic calcium fortifiers and biological calcium fortifiers, mainly because the cost of these two types of calcium fortifiers is low and the calcium content is high, but the absorption and utilization of calcium are generally low. and the disadvantages of some toxic side effects and poor health and safety
(3) At present, there is a misunderstanding in the production of calcium-fortified foods, that is, to pay more attention to maintaining a certain calcium-phosphorus ratio in the fortified foods and to fortify phosphorus while fortifying calcium in foods. This view is actually wrong. The main reason is that Food is actually composed of animal, plant and microbial cells. It is rich in phosphorus, and the absorption and utilization rate of phosphorus in the body is much higher than that of calcium. If calcium is strengthened while phosphorus is strengthened, it will inevitably cause a serious imbalance in the ratio of calcium to phosphorus. Ultimately affect the body's absorption of the strengthened calcium and cause body lesions (phosphorus is a physiological acidic substance)
(4) Another misunderstanding in the current production of calcium-supplementing foods is to fortify VD at the same time as calcium fortification, so as to improve the absorption and utilization of calcium by the body
In recent years, soy milk powder has been used as a nutritional supplement to fill foods, and some reports have also proposed the preparation method of calcium-fortified soy milk, but no relevant research has proposed high-calcium instant soy powder for the production of complementary food nutritional supplements

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  • Preparation method for high-calcium instant bean flour of assisted nutrition complementary food

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[0024] A method for preparing high-calcium instant bean powder used as food supplement nutritional supplements, the method comprising the following steps: (1) After soybeans are selected and removed, after the soybeans are selected and removed, dried and peeled, the concentration is 0.5%. NaHCO 3 After soaking beans in aqueous solution for 12 hours, dry them in an oven at 85°C, then use a refiner to add 8 times of boiling water to refine the pulp, and boil the soybean milk at 91°C-95°C for 10 minutes to obtain a mixture of pulp and residue; (2) Filter the residue part NaHCO for soymilk 3Adjust pH to 8.0, add superfine calcium carbonate, citric acid, white granulated sugar, and malt syrup to prepare, and the added amount of said superfine calcium carbonate is 3.75%-7.50%; (3) place the prepared soybean milk in an ultrasonic microwave combined reactor In the middle, ultrasonic-microwave joint solubilization treatment is carried out, the ultrasonic time is 10-25min, the ultrason...

Embodiment 1

[0028] After the soybeans have been selected and removed from impurities, after the soybeans have been selected to remove impurities, dried and peeled, they are treated with NaHCO with a concentration of 0.5%. 3 After soaking beans in aqueous solution for 12 hours, dry them in an oven at 85°C, then use a refiner to add 8 times the amount of boiling water to refine the pulp, and boil the soybean milk at 91°C for 10 minutes to obtain a mixture of pulp and residue; filter the residue part of the soybean milk with NaHCO 3 Adjust the pH to 8.0, add ultra-fine calcium carbonate, citric acid, white sugar, and malt syrup to prepare, and the added amount of ultra-fine calcium carbonate is 3.75%; put the prepared soybean milk in an ultrasonic microwave combined reactor, and carry out ultrasonic-microwave combined multiplication Dissolution treatment, ultrasonic time 10min, ultrasonic power 200W, microwave time 45s, microwave power 350W, processing temperature 75°C; homogenize the soymilk...

Embodiment 2

[0030] After the soybeans have been selected and removed from impurities, after the soybeans have been selected to remove impurities, dried and peeled, they are treated with NaHCO with a concentration of 0.5%. 3 After soaking beans in aqueous solution for 12 hours, dry them in an oven at 85°C, then use a refiner to add 8 times the amount of boiling water to refine the pulp, boil the soybean milk at 95°C for 10 minutes, and obtain a mixture of pulp and residue; filter the residue part of the soybean milk with NaHCO 3 Adjust the pH to 8.0, add ultra-fine calcium carbonate, citric acid, white granulated sugar, and malt syrup to prepare, wherein the amount of ultra-fine calcium carbonate added is 7.50%; (3) place the prepared soybean milk in an ultrasonic microwave combined reactor, and perform ultrasonic- Microwave joint solubilization treatment, ultrasonic time 25min, ultrasonic power 400W, microwave time 60s, microwave power 350W, treatment temperature 75°C; the soybean milk tre...

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Abstract

The invention discloses a preparation method for high-calcium instant bean flour of assisted nutrition complementary food. The method comprises the following steps: (1) selecting and purifying soybeans, and then drying and peeling the soybeans, soaking and drying the soybeans, adding boiled water into a pulping machine and then pulping and cooking the pulp, thereby acquiring a pulp and residue mixture; (2) filtering the residue part, acquiring soybean milk, regulating pH, and adding calcium carbonate superfine powder, sodium hexametaphosphate, citric acid, a compound soybean milk stabilizer, white granulated sugar and malt syrup and blending; (3) performing ultrasonic-microwave combined solubilizing treatment on the blended soybean milk; (4) homogenizing, concentrating and sterilizing the solubilized soybean milk, and then spray-drying and sieving through a fluidized bed, thereby acquiring the high-calcium instant bean flour used for producing the assisted nutrition complementary food.

Description

technical field [0001] The invention belongs to bean product processing technology, and mainly relates to a preparation method of high-calcium instant bean powder used for food supplements. Background technique [0002] The body's absorption and utilization of calcium is very complex. 99% of calcium in the body exists in bones and teeth in the form of skeletal calcium; the remaining 1% exists in soft tissues, extracellular fluid and blood, which are collectively referred to as miscible pools. There is a dynamic balance between bone calcium and miscible calcium pools, that is, bone calcium is dissolved into miscible calcium pools under the action of osteoclasts, and miscible calcium pools can continuously deposit on bones under the action of osteoblasts. Calcium from food is absorbed in the small intestine and kidneys by two mechanisms: active transport and passive transport. It is now known that three hormones, parathyroid hormone (PTH), calcitonin (CT) and vitamin D, play...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/10
Inventor 王冬梅范志军陈龙罗义李波
Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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