CN1038575A - A kind of new technology with enzyme, physics method processing soybean - Google Patents
A kind of new technology with enzyme, physics method processing soybean Download PDFInfo
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- CN1038575A CN1038575A CN89102337A CN89102337A CN1038575A CN 1038575 A CN1038575 A CN 1038575A CN 89102337 A CN89102337 A CN 89102337A CN 89102337 A CN89102337 A CN 89102337A CN 1038575 A CN1038575 A CN 1038575A
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- soybean
- enzyme
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- temperature
- new technology
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Abstract
The invention belongs to the soybean deep-processing method, soybean is after clear mixing, carry out the passivation preliminary treatment, decortication, cellulase and hair enzyme etc. is handled, enzyme goes out, be defibrination as deformation process at last, high-pressure homogeneous soymilk or make ultra tiny bean powder through technologies such as pair roller extruding, the bean product that makes by this technology does not have beany flavor, eliminate the flatulence factor, the soybean utilization rate improves more than 20% with solable matter than general technology.
Description
The invention belongs to a kind of method of soybean deep processing.
Usually to the soybean heating, can deviate from fishy smell, but can not eliminate the flatulence factor; And with soybeans soaking, grind after, again through heating, the soya-bean milk or the bean powder that screenings are separated make, though the fishy smell and the flatulence factor can be removed, the soybean utilization rate is lower, nutrition partly is damaged.
The purpose of the invention is to provide a kind of new technology of utilizing biology enzyme, physics method that soybean is handled, can remove the fishy smell and the flatulence factor, can keep the nutrition in the soybean again preferably, also can improve the soybean utilization rate and have the flavouring effect.
The invention is carried out as shown in drawings, and raw soybeans adopts the passivation preliminary treatment through clear assorted, makes soybean external fat inactivating oxidase, in decortication process thereafter, has promptly lost the ability of catalytic oxidation unrighted acid.
In the biology enzyme processing procedure, cellulase and hair enzyme all can make soybean cotyledon loose, can improve the solubility of solable matter in water; Eliminate the flatulence factor; The hair enzyme also has the flavouring effect.
The equipment that the enzyme that goes out adopts Chinese patent (CN85201427) to make carries out 3～5 minutes under 120～180 ℃ of temperature.
The purpose of deformation process be the protein molecule of sex change in the enzyme that goes out can be with certain orientations typing again, thereby improved the solubility of bean powder.Distortion be through the soybean of the enzyme that goes out by defibrination, 600kg/cm high pressure homogenizer homogeneous 2～3 times, screenings is molten to be one, can make soymilk; Or the soybean of handling through the enzyme that goes out is again by the pair roller extrusion process, and technologies such as ultramicro grinding make superfine deodorized bean powder.
Its lipase of soybean prod with above-mentioned PROCESS FOR TREATMENT is negative; Urine enzyme (PH rise in value determination method) PH0.5 * 0.05 is promptly taken off beany flavor fully; The flatulence factor also is eliminated, and soybean utilization rate and soluble substance and other PROCESS FOR TREATMENT specific energy mutually improve more than 20%.The full-cream deodorized bean powder of prepared ultra micro can be widely used in makes various cold drinks, chocolate food compound; Its slurry can be made soymilk.
30～40 ℃ 3～5 minutes
1～5 hour
10～1 ‰ maos of enzymes
PH75～85
30～40℃
3～4 hours
Claims (1)
1, a kind of new technology with enzyme physics method processing soybean is characterized in that:
(1), through clear assorted soybean, 120～180 ℃ of temperature, 0.5～5 minute time was carried out the passivation preliminary treatment;
(2), the pretreated soybean of passivation through the decortication, use 10～1 ‰ cellulases in PH3.5～5.0 again, 30～40 ℃ of temperature were handled 1～5 hour; 10～1 ‰ maos of enzyme PH7.5～8.5,30～40 ℃ of temperature were handled 3～4 hours again;
(3) soybean after the biology enzyme activation is in enzyme-removal equipment (enzyme that goes out among the CN85201427,120～180 ℃ of temperature, 3～5 minutes time;
(4), deformation process: the soybean after the enzyme that goes out is handled can carry out deformation process by defibrination, 600kg/cm high pressure homogenizer homogeneous 2～3 times or by the pair roller extruding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89102337A CN1022539C (en) | 1989-04-16 | 1989-04-16 | Process for treating soybean with enzyme and physical method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89102337A CN1022539C (en) | 1989-04-16 | 1989-04-16 | Process for treating soybean with enzyme and physical method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1038575A true CN1038575A (en) | 1990-01-10 |
| CN1022539C CN1022539C (en) | 1993-10-27 |
Family
ID=4854651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN89102337A Expired - Fee Related CN1022539C (en) | 1989-04-16 | 1989-04-16 | Process for treating soybean with enzyme and physical method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1022539C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051681C (en) * | 1995-10-19 | 2000-04-26 | 杨士伟 | Method for producing food, health-care food and medicine from soybean plant, and products therefrom |
| CN104126669A (en) * | 2013-05-02 | 2014-11-05 | 孙学兵 | Method for increasing product yield of bean product |
| CN107811046A (en) * | 2017-12-12 | 2018-03-20 | 黑龙江龙力生物科技有限公司 | A kind of high-quality soybean milk powder and its preparation method and application |
| CN108740707A (en) * | 2018-05-31 | 2018-11-06 | 镇江虎瑞生物科技有限公司 | A method of carrying out soybean enzyme deactivation using microwave |
| CN109601631A (en) * | 2018-12-28 | 2019-04-12 | 温州瑞思生物科技有限公司 | A kind of bean product processing technology |
-
1989
- 1989-04-16 CN CN89102337A patent/CN1022539C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051681C (en) * | 1995-10-19 | 2000-04-26 | 杨士伟 | Method for producing food, health-care food and medicine from soybean plant, and products therefrom |
| CN104126669A (en) * | 2013-05-02 | 2014-11-05 | 孙学兵 | Method for increasing product yield of bean product |
| CN107811046A (en) * | 2017-12-12 | 2018-03-20 | 黑龙江龙力生物科技有限公司 | A kind of high-quality soybean milk powder and its preparation method and application |
| CN108740707A (en) * | 2018-05-31 | 2018-11-06 | 镇江虎瑞生物科技有限公司 | A method of carrying out soybean enzyme deactivation using microwave |
| CN109601631A (en) * | 2018-12-28 | 2019-04-12 | 温州瑞思生物科技有限公司 | A kind of bean product processing technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1022539C (en) | 1993-10-27 |
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| CF01 | Termination of patent right due to non-payment of annual fee |