CN1031380C

CN1031380C - Technology for production of flavorous and crisp soyabean flakes directly from soyabean

Info

Publication number: CN1031380C
Application number: CN91100211A
Authority: CN
Inventors: 郭凯; 郭永暖; 阎勤虎; 程华
Original assignee: WANJIALE FOOD FACTORY XI'AN CITY
Current assignee: WANJIALE FOOD FACTORY XI'AN CITY
Priority date: 1991-01-11
Filing date: 1991-01-11
Publication date: 1996-03-27
Anticipated expiration: 2006-01-11
Also published as: CN1063022A

Abstract

The present invention discloses a technology for directly producing fragrant crisp soybean flakes from soybeans. The well-chosen soybeans are soaked, cleaned and milled into soybean milk. After dregs are separated from the soybean milk, the soybean milk is milled by balls, filtered, processed by wet heat and wet pressure, defoamed, coagulated by salt, dewatered, milled by the balls again, baked, matched with auxiliary raw materials and additives, molded, fried, flavored by spraying and packaged. The fragrant and crisp soybean flakes processed by the technology do not have a bean stinking smell. After being used, the fragrant crisp soybean flakes can not make intestine and stomach discomfort and gaseous distention feel. In addition, the present invention fully comprises various trace elements, has the advantages of high proteins, low cholesterol, fine mouth feel, fragrant bean taste, and provides a deeply-processed soybean snack.

Description

Technology for production of flavorous and crisp soyabean flakes directly from soyabean

The present invention relates to a kind of method of directly producing the soybean crisp, belong to the bean food manufacture field with soybean.

The deep processing of soybean is the difficult problem that people need solve always.Owing to contain materials such as gossypose, stachyose in the soybean, and the problem of passivation of trypsin inhibitor can not get solving, and beany flavor is too dense when edible, and edible back produces digestive discomfort and flatulence sense.

Purpose of the present invention is exactly to provide a kind of method of directly producing the soybean crisp with soybean at the deficiency of above-mentioned background technology, and eliminate beany flavor and the unfavorable factors such as food back digestive discomfort and flatulence sense of soybean, also otherwise destroy various trace elements and the vitamin that is rich in the soybean, become a kind of soybean pot foods through deep processing.

The objective of the invention is to be achieved through the following technical solutions.

Soybean after selected, immersion, the cleaning peeling is added water in slurry slag separator, carry out the screenings separation, make slurry enter grinding in the colloidal spheres grinding machine again, and filter with 100 eye mesh screens.Slurry after the filtration is at 2.5～3.0 atmospheric pressure, use steam HIGH PRESSURE TREATMENT 5～10 minutes under 110～120 ℃ the condition, carry out defoaming treatment with silicone emulsion or oil foot then, add calcium sulfate behind the froth breaking and under 90 ℃, carry out salt with fixed attention, make liquid level occur adding a cover again stewing 20～30 minutes behind the clear water.Slurry after salt coagulated takes out dehydration, enters and fully grinds the back oven dry in the colloidal spheres grinding machine.The rice or millet or hominy grits auxiliary material and the food additives that in the oven dry thing, add slaking, the weight ratio of oven dry thing and auxiliary material 3: 2, the ratio benchmark that adds the consumption of food additives all is as the criterion with the material total amount, and concrete ratio is respectively Na ₂S ₂O ₅≤ 0.45 ‰; AIK (SO ₄) ₂12H ₂O6～15 ‰; CaHPO ₄2H ₂O5～12 ‰.Stir after adding additive,, soak fried then to ripe, also pack of spraying flavoring with common oodle maker roll-forming.

Now in conjunction with the embodiments the present invention is made a detailed description.

1. the soybean after selected was soaked in water 8～24 hours, till, skin of beancurd bloated slightly to the beans navel picked up with hand.Eluriate again 4～6 times, remove the dope on soybean surface, add the water that is equivalent to 4 times of soybean volumes, in slurry slag separator, carry out defibrination and separate with screenings.Slurry after requiring to separate does not have the coarse grain sense when pinching with hand, and bean dregs can also return mill 2～3 times, to make full use of the active principle in the bean dregs.Again slurry is inserted in the colloidal spheres grinding machine and grind, grind the back and filter, further remove impurity and coarse grain with 100 eye mesh screens.

2. place in the container and the slurry after filtering with steam at 2.5～3.0 atmospheric pressure, HIGH PRESSURE TREATMENT is 5～10 minutes under 110～120 ℃ the condition, adds defoamer such as silicone emulsion or oil foot then and carries out defoaming treatment.Higher because of the surface-active of soybean protein, add the foaming easily of surface in man-hour at product, add defoamer the soybean protein surface-active is reduced, add surface blistering problem in man-hour thereby can solve product.

3. add an amount of calcium sulfate behind the froth breaking and carry out salt with fixed attention, slurry is condensed, treat that adding a cover stewing 20～30 minutes behind the clear water appears in liquid level again at 90 ℃.Because of calcareously having removed with skin of beancurd when screenings separates of being rich in the soybean skin, this operation adds calcium sulfate can make slurry fully condense, and the calcareous of loss replenished.

4. fully grind entering again behind pulp centrifuged dehydration or the extrusion dehydration in the colloidal spheres grinding machine, dry at 80～120 ℃ again.Because under suitable temperature, humidity, pressure, the granularity of soybean protein is more little, easy more wherein stachyose, gossypose and the trypsin inhibitor of making eliminated and passivation, so the trypsin inhibitor of for the second time just further having eliminated stachyose, gossypose and passivation contained in the soybean protein during ball milling, thereby the unfavorable factors such as beany flavor, digestive discomfort and flatulence sense that the edible back of soybean occurs have been overcome.

5. the rice or the auxiliary materials such as millet or hominy grits that in the oven dry thing, add slaking, adding an amount of food additives again stirs, use common oodle maker roll-forming then, in 140～200 ℃ palm oil, soak and explode, spray in the condiment of various tastes and the food bag of packing into to ripe.The part by weight of oven dry thing and auxiliary material is 3: 2, and the ratio benchmark of the consumption of food additives all is as the criterion with the material total amount, and concrete ratio is respectively: Na ₂S ₂O ₅≤ 0.45 ‰; AIK (SO ₄) ₂12H ₂O6～15 ‰; CaHPO ₄2H ₂O5～12 ‰.The effect that adds additive is that the soybean protein surface-active is reduced, and eliminates the foaming factor, can remove the material of similar gluten in the soybean again, guarantees the crisp degree of product, and can further strengthen elements such as phosphorus, calcium.

The present invention has been owing to taked unique processing method to soybean, for the deep processing of soybean opens up a new way.This method mainly is to have removed gossypose, stachyose contained in the soybean in process, passivation trypsin inhibitor, not only eliminated beany flavor, food no digestive discomfort in back and flatulence sense, and solved surface blistering problem during product is processed.Therefore soybean crisp delicate mouthfeel not only, beany flavour is pleasant, more with high protein, low cholesterol, be rich in various trace elements and vitamin, be preferable over " crispy rice " class pot foods of existing market.Especially contained phosphorus, calcium, iron, thiamine, riboflavin, niacin, lysine and crude fibre more are of value to the needs of human body.To improving people's food nutrient structure, the deficiency of the protein in the supplement benefits.

Claims

1. method of directly producing the soybean crisp with soybean, comprise selected, immersion, cleaning, moulding, fried, mix flavoring and pack operation, it is characterized in that:

(1) will soak soybean after the peeling and add water and in slurry slag separator, carry out screenings and separate, and enter again in the colloidal spheres grinding machine and grind, filter with 100 order mesh screens;

(2) insert the interior slurry of container after the filtration at 2.5～3.0 atmospheric pressure, use steam HIGH PRESSURE TREATMENT 5～10 minutes under 110～120 ℃ the condition, carry out defoaming treatment with silicone emulsion or oil foot then;

(3) add calcium sulfate behind the froth breaking and carry out salt with fixed attention, treat that adding a cover stewing 20～30 minutes behind the clear water appears in liquid level at 90 ℃;

(4) take out dehydration, enter again and fully grind the back oven dry in the colloidal spheres grinding machine;

(5) adding is as the rice or the hominy grits of the slaking of auxiliary material, and the part by weight of oven dry thing and auxiliary material is 3: 2; Also to add food additives simultaneously.

2. production method according to claim 1 is characterized in that: the ratio benchmark of the consumption of the food additives of said adding all is as the criterion with the material total amount, and concrete ratio is respectively: Na ₂S ₂O ₅≤ 0.45 ‰; AIK (SO ₄) ₂12H ₂O6～15 ‰; CaHPO ₄2H ₂O5～12 ‰.