CN101642217A - Production technique of nutritional soak-free soybeans - Google Patents
Production technique of nutritional soak-free soybeans Download PDFInfo
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- CN101642217A CN101642217A CN200810130823A CN200810130823A CN101642217A CN 101642217 A CN101642217 A CN 101642217A CN 200810130823 A CN200810130823 A CN 200810130823A CN 200810130823 A CN200810130823 A CN 200810130823A CN 101642217 A CN101642217 A CN 101642217A
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Abstract
The invention relates to a production technique of nutritional soak-free soybeans, which belongs to the technical field of food processing. The production technique comprises the main processing stepsof raw materials, screening, washing, soaking, draining, vacuum infiltration, draining, traying, quick freezing, vacuum cold-hot drying, cooling, package, and finished product. The technical key point of the production technique is characterized by adopting a vacuum cold-hot drying integrated processing technique, solving the technical problems that the conventional soybean milk manufacturing process has thick beany flavor, long time for soaking beans, long pulping time, difficult soybean milk filtration and the like, improving the biological value of the protein in the soybeans, and improving the quality of a product, wherein the product is nutritional and convenient, has a long shelf life, avoids soaking, can be directly used for making the soybean milk by a soybean milk machine, and isfavorable for the health of a human body. Besides, the production technique has simple process and low production cost, and is easy for popularization and application.
Description
1. technical field
The invention belongs to food processing technology field.
2. background technology
Soybean contains abundant unrighted acid, does not contain cholesterol, and contains abundant good protein, Cobastab, fiber, calcareous and zinc, and being regarded as can the desirable food that substitutes the animal protein that contains high cholesterol.Fresh soya-bean milk is recommended as anti-curing hyperlipemia by China nutritionist, hypertension, the ultimate food of diseases such as artery sclerosis, at present because household soy milk machine universal day by day, very huge to the demand of soybean material both at home and abroad, raising along with people's living standard, people more and more are careful in one's diet and are healthy, breakfast soya-bean milk has become one of important content of wage-earners, but the soya bean of adopting household soy milk machine to make fresh soya-bean milk at present need shift to an earlier date immersion in 8 hours, and wage-earners tend to often forget soaking soybean because be busy with one's work, so that can't make breakfast soya-bean milk morning, therefore be badly in need of developing the soybean material of exempting to steep to meet the need of market, soaking-free soybeans has vast market prospect.
Along with the quickening of people's rhythm of life, when the development of New-type instant soaking-free soybeans food brings convenience to people, brought huge business opportunity and challenge also for food industry.
3. summary of the invention
The object of the present invention is to provide a kind of new production technique of nutritional soak-free soybeans, the nutrition soaking-free soybeans dried product storage convenient transportation that adopts this technology to produce, long shelf-life need not soak, can directly make soya-bean milk, make nutrition more comprehensively with the breakfast cereal collocation is edible with soy bean milk making machine.But the nutrition soaking-free soybeans adopts the cold and hot integrated process technology passivation lipoxidase removal beany flavor of doing in process, destroy ANFs such as trypsase inhibin, hemagglutinin, the antivitamin factor, improve the biological value of protein in the soybean; Can shorten the Production Time (foreshortening to 8-10 minute) of soya-bean milk greatly, improve the soya-bean milk pulping rate from 18-20 minute.This production method has solved in the traditional soybean milk manufacture craft the heavy and bean or pea of beany flavor simultaneously and has needed technical barriers such as immersion for a long time, slurrying time length, soya-bean milk filtration difficulty, has improved the quality of product greatly, helps people's health.And technology is simple, and production cost is low, is easy to apply.But adopt the cold and hot integrated process technology energy savings of doing, improve the quality of products, reduce equipment investment.
The inventor needs problems such as immersion for a long time, slurrying time length, soya-bean milk filtration difficulty with regard to how solving in the traditional soybean milk manufacture craft the heavy and bean or pea of beany flavor, and how to simplify technology, reduces production costs, and is easy to utilize, proposed following technical scheme:
1.. dried product raw materials such as soya bean of selection full grains or green soya bean are removed rotten seed and other impurity through screening; Drop into clean up in the clear water after, be dipped to complete rehydration pick up drain standby.
2.. adopt gas and the liquid component of vacuum infiltration conditioning technology, utilize the osmotic pressure of liquid component, various liquid components such as polylysine are infiltrated in the food by containing in the displacement soybean.Realize " infiltration " fully with low temperature, short time.Make its micro organization gap, space between cells of entering into raw-food material, it is compound in the raw-food material goes.
3.. raw material shop dish is sent into freezer, and quick-frozen is to below-35 ℃.
4.. raw material is sent into drying box carry out the cold and hot integrated drying of vacuum, promptly in same equipment, carry out vacuum freeze-drying earlier, under vacuum condition material temperature being brought up to 96 ℃ then kept 30 minutes, or 100 ℃ kept 18 minutes, to destroy ANFs such as trypsase inhibin, hemagglutinin, the antivitamin factor, improve the biological value of protein in the soybean, but the lipoxidase of passivation is simultaneously removed beany flavor, dried soybean is loose porous, be spongy, can recover original proterties immediately after adding water.
5.. be cooled to below 30 ℃, pack with laminated film bag and be nutrition soaking-free soybeans finished product.
Key problem in technology of the present invention is to adopt the cold and hot dried integrated process technology of vacuum, compare with simple vacuum freeze drying and can overcome shortcomings such as energy consumption is big, the dried frozen aquatic products qualification rate is low, lyophilization cycle is long, about energy savings 30%, shorten lyophilization cycle about 40%; Because the raising of temperature has destroyed ANFs such as trypsase inhibin, hemagglutinin, the antivitamin factor, can shorten the Production Time (foreshortening to 8-10 minute from 18-20 minute) of soya-bean milk; Because shortened the Production Time of soya-bean milk, it is former to avoid protein solution irreversibly to become full-bodied gel, thereby has solved soya-bean milk filtration difficulty problem.Comparing to overcome product surface shrinkage phenomenon, improves the quality of products, and reduces equipment investment with combined drying (promptly carrying out vacuum freeze drying earlier moves in the air drier dry again).
4. the specific embodiment
Prescription: dried soybean 100kg polylysine 0.03kg
1.. dried product raw materials such as soya bean of selection full grains or green soya bean are removed rotten seed and other impurity through screening; Drop into clean up in the clear water after, soak picked up in 8 hours drain standby.
2.. take by weighing polylysine 0.03kg and be made into 0.03% polylysine solution, adopt gas and the liquid component of vacuum infiltration conditioning technology, utilize the osmotic pressure of liquid component, the polylysine composition is infiltrated in the soybean by containing in the displacement soybean.Realize " infiltration " fully with low temperature (25-35 ℃), short time (30 minutes).Its micro organization gap, space between cells of entering into soybean are gone.
3.. soybean shop dish is sent into freezer, and quick-frozen is to below-35 ℃.
4.. the soybean that quick-frozen is good is sent into drying box and carries out the cold and hot integrated drying of vacuum, promptly in same equipment, carry out vacuum freeze-drying earlier, under vacuum condition material temperature being brought up to 96 ℃ then kept 30 minutes, or 100 ℃ kept 18 minutes, to destroy ANFs such as trypsase inhibin, hemagglutinin, the antivitamin factor, improve the biological value of protein in the soybean, but the lipoxidase of passivation is simultaneously removed beany flavor, dried soybean is loose porous, be spongy, can recover original proterties immediately after adding water.
5.. be cooled to below 30 ℃, pack with laminated film bag and be nutrition soaking-free soybeans finished product.
Claims (2)
1. production technique of nutritional soak-free soybeans, it is characterized in that adopting in the process vacuum freeze-drying process technology, solved in the traditional soybean milk manufacture craft that the heavy and bean or pea of beany flavor need to soak for a long time, slurrying time length, etc. technical barrier, and make by following process:
1.. dried product raw materials such as soya bean of selection full grains or green soya bean are removed rotten seed and other impurity through screening; Drop into clean up in the clear water after, be dipped to complete rehydration pick up drain standby.
2.. quick-frozen is coiled to below-35 ℃ in the raw material shop.Carry out vacuum freeze-drying.
3.. be cooled to room temperature, pack with laminated film bag and be finished product.
2. production technique of nutritional soak-free soybeans, it is characterized in that adopting the cold and hot integrated drying of vacuum, promptly in same equipment, carry out vacuum freeze-drying earlier, under vacuum condition, material temperature is brought up to 96 ℃ then and keep 30 minutes, or 100 ℃ were kept 18 minutes, to destroy ANFs such as trypsase inhibin, hemagglutinin, the antivitamin factor, improve the biological value of protein in the soybean, can shorten the Production Time of soya-bean milk, solve technical barriers such as soya-bean milk filtration difficulty.And energy savings, reduce cost.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101308230A CN101642217B (en) | 2008-08-08 | 2008-08-08 | Production technique of nutritional soak-free soybeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101308230A CN101642217B (en) | 2008-08-08 | 2008-08-08 | Production technique of nutritional soak-free soybeans |
Publications (2)
| Publication Number | Publication Date |
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| CN101642217A true CN101642217A (en) | 2010-02-10 |
| CN101642217B CN101642217B (en) | 2013-11-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101308230A Expired - Fee Related CN101642217B (en) | 2008-08-08 | 2008-08-08 | Production technique of nutritional soak-free soybeans |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849651A (en) * | 2010-05-21 | 2010-10-06 | 浙江科技学院 | Manufacturing method of low-temperature vacuum impregnation soaking-free soybeans |
| CN101961094A (en) * | 2010-11-02 | 2011-02-02 | 中国农业大学 | Method for modifying and reconstructing edible coarse cereals and beans |
| CN102511741A (en) * | 2011-12-20 | 2012-06-27 | 宁夏家道清真食品有限公司 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
| CN104824142A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized black beans |
| CN104824140A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized mung beans |
| CN106550999A (en) * | 2016-11-03 | 2017-04-05 | 浙江工商大学 | A kind of nutrient breakfast bag based on soy bean milk making machine |
| CN110934249A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Production technology of quick-frozen green soy bean rice |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266636A (en) * | 2000-03-23 | 2000-09-20 | 崔亨哲 | Soybean product and its production process and equipment |
| CN1273041C (en) * | 2005-05-24 | 2006-09-06 | 四川大学 | Method for making soybean milk without steeping soybeans |
| CN1736252A (en) * | 2005-07-14 | 2006-02-22 | 上海诺金科生物科技有限公司 | Process for preparing freeze dry powder of fermented soybean |
| CN101069547A (en) * | 2007-06-18 | 2007-11-14 | 邓天华 | Method for preparing natural bamboo juice soya-bean milk |
-
2008
- 2008-08-08 CN CN2008101308230A patent/CN101642217B/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849651A (en) * | 2010-05-21 | 2010-10-06 | 浙江科技学院 | Manufacturing method of low-temperature vacuum impregnation soaking-free soybeans |
| CN101849651B (en) * | 2010-05-21 | 2013-06-26 | 浙江科技学院 | Manufacturing method of low-temperature vacuum impregnation soaking-free soybeans |
| CN101961094A (en) * | 2010-11-02 | 2011-02-02 | 中国农业大学 | Method for modifying and reconstructing edible coarse cereals and beans |
| CN101961094B (en) * | 2010-11-02 | 2012-09-19 | 中国农业大学 | Method for modifying and reconstructing edible coarse cereals and beans |
| CN102511741A (en) * | 2011-12-20 | 2012-06-27 | 宁夏家道清真食品有限公司 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
| CN104824142A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized black beans |
| CN104824140A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized mung beans |
| CN106550999A (en) * | 2016-11-03 | 2017-04-05 | 浙江工商大学 | A kind of nutrient breakfast bag based on soy bean milk making machine |
| CN110934249A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Production technology of quick-frozen green soy bean rice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101642217B (en) | 2013-11-27 |
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Granted publication date: 20131127 Termination date: 20160808 |