CN100336461C - Superfine and nanometer soybean product producing method without waste sludge and waste water produced - Google Patents
Superfine and nanometer soybean product producing method without waste sludge and waste water produced Download PDFInfo
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- CN100336461C CN100336461C CNB011062894A CN01106289A CN100336461C CN 100336461 C CN100336461 C CN 100336461C CN B011062894 A CNB011062894 A CN B011062894A CN 01106289 A CN01106289 A CN 01106289A CN 100336461 C CN100336461 C CN 100336461C
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Abstract
The present invention relates to a production method of soybean products with no waste slag or no waste water, which is the improvement of the existing technological foundation of producing soybean flour and soybean curds. The method comprises the following steps: peeling soybeans before soaking, adding bean soaking water in a limited quantity, carrying out jordaning twice, adding full recovered bean soaking water during the jordaning, grinding the liquid into soybean milk with granule psi lower than 50 mu m, carrying out homogenization by a homogenizer, concentrating the soybean milk to the water ratio of final products by a concentration device after siruping, adding coagulants in the soybean milk by using a method in the prior art, and shaping the soybean milk into moulds to obtain soybean curds without pressurizing. If spray drying is carried out after the concentration, instant soybean flour can be obtained. The present invention has the advantages that no waste slag is generated, no waster water is discharged, the environment is protected, the utilization rate of materials is improved, no unhealthy flavor exists, and the intake of dietary fibers is replenished.
Description
The invention belongs to the food production technology field, concrete is the production method of bean product.
With soybean processing become soya-bean milk drink or bean curd edible, in the history in existing more than 2,000 year of China.Because bean curd, soy milk product taste perfume (or spice), nutritious are easily made, so be the popular food that is loved by the people always, particularly in populous China, bean curd just can be seen in every place that non-staple food market is arranged.Factory, the workshop of processing bean curd spread all over the various places, town and country.
But the bean dregs of accumulation and the waste water of discharging are seen in every capital of being bean product production sites such as big bean curd, and timely use also can be used as feed for bean dregs.Waste water can only be discharged in the environment.All contain much materials in the bean dregs and in the waste water, so the generation of bean dregs and waste water, not only contaminated environment but also wasted raw material to the human body beneficial.Along with the development of society, the city of paying attention to urban hygiene, environment has forbidden that big bean curd produces in the city.Thus, strengthened the distance of the place of production and area of consumption.Not only to increase freight, and prolong the storing time, be unfavorable for fresh-keepingly, cause cating quality to descend even putrid and deteriorated.
Traditional bean curd production method mainly comprises: clean impurity elimination thing, immersion, defibrination, screenings separation, mashing off, solidify, crouching brain, broken brain, cast, extrusion forming, be cooled to finished product.Produce the waste water link mainly in the immersion process of soybean.The soaking soybean amount of water generally is 2.5-3. a times of soybean, is 1.5 times of own wts and soak back soybean suction, and remaining dust, foreign material that contain the soybean surface reaches the soluble protein and the mineral cpd that leach and then all is discharged from soybean.In addition, pressure process is moisture 95% beans cerebral to be pressed into the bean curd of moisture 85-90%, and therefore also some moisture content is extruded discharging.Bean dregs are created in the screenings separation process, and the isolated bean dregs of institute are about half of employed soybean by siccative.Generally also contain the protein that is not dissolved more than 20% in the bean dregs, very easily rotten at high temperature season.Also be rich in dietary fiber in addition in the bean dregs.Though contemporary people's dietary fiber intake is not enough, in the saprophytic product of traditional soybean, be its form of maintenance and mouthfeel, still separated going out far away.
An object of the present invention is to provide the production method of the bean product of non-wastewater discharge.
Another object of the present invention is to set up a kind of ultra micro, nanometer soybean product production method of not isolating bean dregs.
The bean curd production technology scheme of non-wastewater discharge of the present invention is: continue to use cleaning in the big bean curd of existing wet production, immersion, defibrination, screenings separation, mashing off, add the process procedure that coagulating agent solidifies, different is that soybean is peeled before immersion, limit the quantity of during immersion and add water, during defibrination, add the soaking bean water that all reclaims, concentrate soya-bean milk with enrichment facility behind the mashing off.According to the different cultivars of finished product, soya-bean milk is concentrated into the moisture content of final products.Soya-bean milk after concentrating adds coagulating agent and solidifies, and directly into mold forming, promptly gets bean curd after the cooling.Concentrate the back as do not add coagulating agent, and directly enter the spray tower drying " no waste water instant bean ".
The production method technical scheme of the ultra micro of no waste residue of the present invention, nanometer bean curd is to continue to use cleaning in the existing wet production bean curd, immersion, defibrination, mashing off, add the process procedure that coagulating agent solidifies extrusion forming, different is that soybean is peeled before immersion, adopts defibrination twice.With emery wheel mill or fiberizer corase grind, with colloid mill or supermicro mill correct grinding, be milled to granularity φ＜50 μ m more earlier.Soya-bean milk is used the homogenizer homogeneous, mashing off behind the homogeneous adds coagulating agent and becomes brain, pressurization to remove superfluous water and get finished product again.
The present invention can with the non-wastewater discharge technical scheme improved technological means merge in the technical scheme of ultra micro, nanometer bean curd of no waste residue, form the ultra micro nanometer bean curd production method not only not had waste residue but also do not had waste water.
The technical scheme of dry method of the present invention mill bean powder is: soybean ultra micro abrasive dust that will be through cleaning, peeling, bean powder granularity φ＜60 μ m adds water with bean powder and mixes the soya-bean milk that transfers to concentration 1-5%, uses the homogenizer homogeneous, the granularity Φ behind the homogeneous＜10
-6Or Φ＜10
-9M (nanometer) is mashing off afterwards, concentrates, adds coagulating agent, go into mold forming cool off bean curd.Do not add coagulating agent as after concentrating, directly enter spray tower, spray-drying instant bean.
Good effect of the present invention is: at first be that no waste residue is handled, non-wastewater discharge helps the protection of environment.Can batch production production in the urban district, dwindle the space length of producing with consumption.Next is a product yield height, has reduced cost.The basis that the product yield is high is that water-insoluble protein and the crude fibre in the bean dregs is retained in the big bean curd finished product, owing to soybean is made the moulding of hindering in the big bean curd technology of commonsense method manufacturing in the past among the present invention in defibrination powder process, the crude fibre that influences mouthfeel is through the ultra micro refinement, or further nanometer refinement, eliminate the crude fibre composition and mixed adverse consequences in product, the crude fibre composition is returned among bean curd, make the albumen of the not stripping of running off with bean dregs in original technology, utilized.Under the situation of the current ubiquitous crude fibre intake deficiency of people, can under the condition that does not influence mouthfeel, take in dietary fiber simultaneously, obtain abundant fiber nutrient, help gastrointestinal peristalsis, promote that noxious material excretes, for anti-curing oncoma, reduce obesity, good effect is all arranged.
Embodiment 1: raw soybeans is cleaned, can be used screening, magnetic separation, selection by winnowing.Remove stone, remove soil and other foreign material.With the peeling machine decortication, the decortication back adds its weight 2.5-3 water doubly soybean then.At room temperature soak., soaked 10-12 hour when 10 ℃ of left and right sides as room temperature.During 15 ℃ of room temperatures, soaked 8-10 hour.During 27 ℃ of room temperatures, soaked 4-6 hour.After soaked soybean is pulled out, the soaking bean water that reclaims is added a part of clear water again, Total Water be soak soybean weight 2-2.7 doubly.To soak soybean grinds or the fiberizer abrasive material with emery wheel.Add (drop is gone into) soaking bean water in the abrasive process.After screenings separates, the final soya-bean milk that gets moisture content 95-99%.Again with heating soybean milk.Separate mashing off behind the screenings, when the soya-bean milk boiling temperature reaches 100 ℃ in the pot during mashing off, take the dish out of the pot immediately after adding the defoamer froth breaking.When starching with the steam pan boiling, air pressure is wanted foot, takes the dish out of the pot immediately when temperature reaches 97-100 ℃, avoids the excessive sex change of albumen.The slurry that has boiled changes the enrichment facility of in the past producing instant bean or milk powder use again over to and concentrates, and selects concentration according to the kind of final products.As produce soft tender bean curd, moisture content is controlled at about 90%.As produce strong processed bean curd, moisture be about 85%.As to produce dried bean curd (thousand sheets, blinds) concentration be 60-65%, finishes concentrated soya-bean milk and add coagulating agents such as gypsum, bittern immediately, and the limit edged stirs, and stirs when the brain flower that occurs 50% in the container and slow down.When brain flower amount reaches 80% left and right sides, stop to stir and pour in the model, static, the soybean curd production process that waste residue, non-wastewater discharge are arranged has promptly been finished in cooling.As behind mashing off, add condiment such as sugar, again soya-bean milk is adopted the conventional method (temperature 〉=135 ℃, time ≈ 5 seconds) of high-temperature instantaneous sterilization deodorization to handle, soymilk.
Embodiment 2: raw soybeans is cleaned, peeled, soak with embodiment 1.The soybean that soaks at twice defibrination earlier with emery wheel mill or fiberizer corase grind, with grind beans stick with paste and add water again and be finish-ground to granularity φ＜50 μ m, the soya-bean milk shape of water content 95-99% with colloid mill or supermicro mill.Thereafter with the moisture fine grain soya-bean milk homogenizer homogeneous of height, as the homogenizer that uses 40-60Mpa homogeneous three times repeatedly.As use the nanometer homogenizer earlier once to make soybean milk particle size φ＜50 μ m drop into the nanometer homogenizer afterwards again with the pre-homogeneous of common homogenizer.Material grain Φ ≈ 20-100 * 10 in the soya-bean milk behind the homogeneous
-9M.Finishing the heating soybean milk of homogeneous boils.The mashing off process is with embodiment 1.The slurry that has boiled adds coagulating agent, becomes brain.Press molding is promptly finished the ultra micro of waste water, no waste residue, the production method of nanometer bean curd.
Embodiment 3, raw soybeans is cleaned, can be used screening, magnetic separation, selection by winnowing.Remove stone, remove soil and other foreign material.With the peeling machine decortication, the decortication back adds its weight 2.5-3 water doubly soybean then.At room temperature soak., soaked 10-12 hour when 10 ℃ of left and right sides as room temperature.During 15 ℃ of room temperatures, soaked 8-10 hour.During 27 ℃ of room temperatures, soaked 4-6 hour.After soaked soybean is pulled out, the soaking bean water that reclaims is added a part of clear water again, Total Water be soak soybean weight 2-2.7 doubly.To soak soybean grinds or the fiberizer abrasive material with emery wheel.Add (drop is gone into) soaking bean water in the abrasive process.With grind beans stick with paste and to add water again and be finish-ground to granularity φ＜50 μ m, the soya-bean milk shape of water content 95-99% with colloid mill or supermicro mill.Thereafter with the moisture fine grain soya-bean milk homogenizer homogeneous of height, as the homogenizer that uses 40-60Mpa homogeneous three times repeatedly.As use the nanometer homogenizer to give homogeneous once with common homogenizer earlier, make soybean milk particle size φ＜50 μ m drop into the nanometer homogenizer afterwards again.Material grain Φ ≈ 20-100 * 10 in the soya-bean milk behind the homogeneous
-9M.Finishing the heating soybean milk of homogeneous boils.When the soya-bean milk boiling temperature reaches 100 ℃ in the pot during mashing off, take the dish out of the pot immediately after adding the defoamer froth breaking.When starching with the steam pan boiling, air pressure is wanted foot, takes the dish out of the pot immediately when temperature reaches 97-100 ℃, avoids the excessive sex change of albumen.The slurry that has boiled changes the enrichment facility of in the past producing instant bean or milk powder use again over to and concentrates, and selects concentration according to the kind of final products.As produce soft tender bean curd, moisture content is controlled at about 90%.As produce strong processed bean curd, moisture be about 85%.As to produce dried bean curd (thousand sheets, blinds) concentration be 60-65%, finishes concentrated soya-bean milk and add coagulating agents such as gypsum, bittern immediately, and the limit edged stirs, and stirs when the brain flower that occurs 50% in the container and slow down.When brain flower amount reaches 80% left and right sides, stop to stir and pour in the model, static, cool off, promptly finished the soybean curd production process of no waste residue, non-wastewater discharge.As behind mashing off, add condiment such as sugar, again soya-bean milk is adopted the conventional method (temperature 〉=135 ℃, time ≈ 5 seconds) of high-temperature instantaneous sterilization deodorization to handle, soymilk.
Embodiment 4: soybean is cleaned, peels, with prior art and the powder process of equipment dry method ultra micro.The granularity φ of powder＜60 μ m.Then the ultra micro bean powder is added water and mix, make it to form the soya-bean milk of moisture＞95%.This soya-bean milk is carried out homogeneous with homogenizer to be handled.Result is with embodiment 2, and technical process afterwards is with embodiment 3.Can produce " dry method powder process " no waste residue, no waste water bean product.
Embodiment 5: press embodiment 3, technology, to obtain soya-bean milk and add auxiliary materials such as sugar (as producing instant soya-bean powder without sugar, can not sugaring), enter general spray drying tower after concentrating, the spraying back obtains the dry powder of water content＜5%, is no waste water, no waste residue instant bean.
Claims (3)
1, a kind of production method of bean curd of non-wastewater discharge, comprise the cleaning of soybean, immersion, defibrination, screenings separation, mashing off, add the coagulating agent process of setting, soybean peeling before it is characterized in that soaking, limit the quantity of during immersion and add water, add the soaking bean water that all reclaims during defibrination, behind the mashing off, soya-bean milk is concentrated into the moisture content of final products with enrichment facility, add again coagulating agent after directly into mold forming, cooling bean curd.
2, a kind of production method of instant bean of non-wastewater discharge, comprise that soybean is cleaned, immersion, defibrination, screenings separation, mashing off, concentrate, spray-drying, it is characterized in that: the soybean peeling before soaking, limiting the quantity of during immersion adds water, adds the soaking bean water that all reclaims during defibrination.
3, a kind of bean milk production method of non-wastewater discharge, comprise the cleaning of soybean, immersion, defibrination, screenings separation, mashing off, flavouring material, the high-temperature instantaneous sterilization deodorization is characterized in that: the soybean peeling before soaking, limiting the quantity of during immersion adds water, adds the soaking bean water that all reclaims during defibrination.
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| CNB011062894A CN100336461C (en) | 2001-03-07 | 2001-03-07 | Superfine and nanometer soybean product producing method without waste sludge and waste water produced |
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| CNB011062894A CN100336461C (en) | 2001-03-07 | 2001-03-07 | Superfine and nanometer soybean product producing method without waste sludge and waste water produced |
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| CN100336461C true CN100336461C (en) | 2007-09-12 |
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| CN100425155C (en) * | 2004-01-20 | 2008-10-15 | 浙江省农业科学院 | Waste-water-free bean milk production method |
| CN1961693B (en) * | 2006-11-27 | 2010-10-13 | 陈长寿 | Method for producing pre-packaging bean product |
| CN102370011B (en) * | 2011-09-28 | 2013-01-09 | 浙江老爸食品有限公司 | Snack dried bean curd and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228934A (en) * | 1998-03-13 | 1999-09-22 | 郑朝中 | Sterilized and soya-bean smell eliminated fresh soya-bean milk |
-
2001
- 2001-03-07 CN CNB011062894A patent/CN100336461C/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228934A (en) * | 1998-03-13 | 1999-09-22 | 郑朝中 | Sterilized and soya-bean smell eliminated fresh soya-bean milk |
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| CN1312022A (en) | 2001-09-12 |
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