CN103947821B - A kind of production technology of bean curd bag specialized soybean albumen and using method - Google Patents
A kind of production technology of bean curd bag specialized soybean albumen and using method Download PDFInfo
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- CN103947821B CN103947821B CN201410207390.XA CN201410207390A CN103947821B CN 103947821 B CN103947821 B CN 103947821B CN 201410207390 A CN201410207390 A CN 201410207390A CN 103947821 B CN103947821 B CN 103947821B
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Abstract
The invention provides a kind of production technology and using method of bean curd bag specialized soybean albumen, production technology comprises high-alkali high-temperature extraction technique, economic benefits and social benefits concentrate, neutralization readjustment technique spraying dry, using method comprises bean curd bag special protein and drinking water, the high speed shear of vegetable oil, emulsification slurrying, moulding process and fried, be conducive to the bean curd bag soybean protein that lot-size is produced, constant product quality, be conducive to bean curd to contract for fixed output quotas the stable of quality, yield rate is high, constant product quality, is easy to operation and controls.
Description
Technical field
The present invention relates to a kind of production technology and using method of soybean protein.
Background technology
Along with the raising of people's living standard, more and more come high to the requirement of diet, both required nutrition, have requirement mouthfeel and local flavor.Bean product, as a kind of desirable, safe protein product, are more and more subject to the favor of people.And bean curd bag can load various fillings with it, impart local flavor, existing nutrient protein has again fine local flavor, is subject to pursuing of people especially.Traditional production bean curd bag mainly soybeans soaking, defibrination, mashing off, order halogen, extruding, segmentation, fried operation.Conventional process is loaded down with trivial details, not easy operation control, and it is uneven to affect product expansion rate by various factors, and defect rate is high, and production cost is high.
Cater to this market demand, in conjunction with the industrialized productive prospecting of soybean protein: ingredient requirement is unified, production process parameters is unified controlled, constant product quality, research and development bean curd bag specialized soybean albumen.Further, the instructions for use product yield ratio of bean curd bag special protein is high, and steady quality, is easy to industrial production control.
At present, soybean protein is divided into soybean protein isolate, FSPC, soy meal, textured soybean protein with regard to kind.These four kinds of soybean proteins are directly applied making bean curd bag and all be there is certain bottleneck problem.The foaminess of soybean protein isolate is high, retraction after the bean curd bag shape cooling of making, and shape-retaining ability is bad; FSPC denaturation degrees is high, cannot make bean curd bag; Soy meal is high because of protein content low fibre content, cannot make bean curd bag; Textured soybean protein can not meet the demand of bean curd bag albumen because of mouthfeel.Therefore, need to develop a special soybean protein being applicable to production of bean curd bag.
According to products characteristics and the requirement of bean curd bag, in conjunction with the production technology of the better foaminess of soybean protein isolate, produce bean curd bag soybean protein.At present, the production technology of soybean protein isolate is that the product of technique, protein content >=90% obtained is sunk in the molten acid of alkali; And bean curd bag specialized soybean albumen, production technology adopts the high-alkali extraction process of high temperature, in conjunction with economic benefits and social benefits concentration technology, obtain the polysaccharide etc. containing solubility in product, and owing to saving the heavy separating technology of acid in comparatively soybean protein isolate technique, the yield of albumen is high, and component is close to the composition of bean curd bag.Meanwhile, this bean curd bag special protein, has suitable functional characteristic through follow-up sterilization, flash distillation sex change.According to the productive prospecting of modern food processing, if the application water of this bean curd bag soybean protein and proper proportion, the emulsification of salad oil high speed shear, after abrasive tool moulding, can fried obtained bean curd bag.
Summary of the invention
The object of the invention is to avoid the deficiencies in the prior art and production technology and using method that a kind of bean curd bag specialized soybean albumen is provided.
Technical scheme of the present invention comprises: a kind of production technology of bean curd bag specialized soybean albumen and using method, and production technology comprises high-alkali high-temperature extraction technique, economic benefits and social benefits concentrate, neutralization readjustment technique spraying dry, and its concrete production craft step is:
1) soybean low temperature soy meal adds the water of 6-8 times of weight, and the temperature of water is 40-60 DEG C, adds alkali lye, comprise NaOH, potassium hydroxide, calcium hydroxide, regulate pH value to 8-10, high-speed stirred, extraction time is not less than 10min, and extract is separated through seperator, obtains liquid phase and solid phase;
2) liquid phase material of gained enters dual-effect concentrator, and economic benefits and social benefits reduced vapor temperature is 130-150 DEG C, and concentrated pressure vacuum degree is at-0.02Mpa to-0.1Mpa, and concentrate concentration is at 15-30%;
3) gained concentrate, adjustment solid content is 15-25%, adds inorganic acid solution, regulates pH value to 6-8, stirs, obtain protein liquid;
4) heat steam that gained protein liquid passes into 120-150 DEG C carries out sterilization, and the time is 5-15s, then carries out flash process, and flashing pressure is at-0.01Mpa to-0.05Mpa, and albumen flash liquid carries out thermal spraying drying, obtains powdery soybean protein.
In described step 1), the water-soluble nitrogen index (NSI) of soybean low temperature soy meal is more than 75%, and protein content is more than 50%.
Alkali lye described in described step 1) is NaOH, potassium hydroxide or calcium hydroxide, it is suitable that NaOH, and solution concentration is concentration is 5-6mol/l.
In described step 3) use inorganic acid for watery hydrochloric acid or citric acid, malic acid, wherein the best is watery hydrochloric acid, and concentration is 5-6mol/l.
A kind of using method of bean curd bag specialized soybean albumen comprises bean curd bag special protein and drinking water, the high speed shear of vegetable oil, emulsification slurrying, moulding process and fried, the steps include: 1) gained powdery soybean protein mixes with the ratio of 10:20-50:3-7 with drinking water, vegetable oil, carry out high speed shear, emulsification pulping process, shear rate is 3000-4200r/min, time is 5-20min, be milky to mixture, reach emulsion paste state.
2) by emulsion paste uniform spreading in the mould that thickness is 5-10mm, leave standstill 30-60min, uniformly slicing; For in the scope of specification 4-6cm*3-5cm.
3) shaped cut sheets is put as frying in edible oil, and fried intensification is syllogic heating mode, is respectively: 60-80 DEG C keeps 5-15min, 100-130 DEG C to keep 5-10min, 160-180 DEG C to keep 3-6min; The bean curd bag made, freezing after cooling, make the bean curd bag that stuffs for subsequent use.
Vegetable oil in described step 1) comprises salad oil, soybean oil, peanut wet goods.
The present invention compared with prior art, has the following advantages: in conjunction with downstream customer demand, and exploitation has quantifiable alternative, optimization traditional handicraft product, promotes the modernization level of bean curd bag food processing; In conjunction with large-scale foods processing technique, exploitation is conducive to the bean curd bag soybean protein that lot-size is produced, constant product quality, is conducive to bean curd and contracts for fixed output quotas the stable of quality.Selectivity and the specific aim of this technology are stronger, achieve the market demands of this kind of special demands.
Detailed description of the invention
The water-soluble nitrogen index (NSI) 80% of embodiment one: 1, raw material: 10kg, protein content are 50% soybean low temperature soy meal, industrial water 70kg.
2, industrial water is heated to 60 DEG C, adds the soybean low temperature soy meal of 10kg, uses the sodium hydroxide solution of 6mol/l to regulate ph9.0, continues heating extract, keep the extraction temperature of 60 DEG C, open high-speed stirred simultaneously, extraction 15min.Extract enters seperator and is separated, and obtains liquid phase and solid phase.Solid phase is soybean residue, discharges post processing; Liquid phase is that protein liquid enters dual-effect concentrator.
3, input vapor (steam) temperature at 145 DEG C, concentrated pressure vacuum degree is at-0.05Mpa, and concentrate concentration is 25%, and concentrate enters neutralizing tank.
4, regulate solid content to be 20%, add the hydrochloric acid solution of 6mol/l, be 7.0 to pH value, stir.
5, above-mentioned 4 heat steams passing into 125 DEG C through the protein liquids of readjustment carry out sterilization duct, and the time is 8s, then carries out flash process, and flashing pressure is at 0.04Mpa, and albumen flash liquid carries out thermal spraying drying, obtains powdery bean curd bag specialized soybean albumen.
6, above-mentioned bean curd bag specialized soybean albumen part 1kg, drinking water 3kg, soybean oil 0.5kg is accurately taken, for subsequent use.
7, the above-mentioned bean curd bag specialized soybean albumen that takes and drinking water add in cutmixer respectively, low speed 1000r/min, cut and mix 2min. cutmixer speed governing 4200r/min and cut and mix 3min, then the soybean oil mixed down and add and take is cut at a high speed, complete in soybean oil 30s and evenly pour into, continue to cut at a high speed and mix 15min, to milky, reach emulsion paste state.
8, by emulsion paste uniform spreading in the mould that thickness is 8mm, leave standstill 30min, uniformly slicing is the pane of specification 4cm × 3cm.
9, the above-mentioned rectangle protein emulsifying block through cutting, enters fried operation.Heating schedule is: 80 DEG C keep 7min, and 130 DEG C keep 10min, 180 DEG C of bean curd bags keeping 3min. to make, freezing after cooling, makes the bean curd bag that stuffs for subsequent use.
Through the bean curd bag that above-mentioned technique is obtained, golden yellow, pliability, water imbibition reach requirement, and specification limit 8cm × 8.5cm to the 8.5cm × 8.5cm of shaping bean curd bag, meets the requirements.
The water-soluble nitrogen index (NSI) 79.8% of embodiment two: 1, raw material: 800kg, protein content are 52% soybean low temperature soy meal, industrial water 5200kg.
2, industrial water is heated to 60 DEG C, adds the soybean low temperature soy meal of 800kg, uses the sodium hydroxide solution of 6mol/l to regulate ph8.8, continues heating extract, keep the extraction temperature of 60 DEG C, open high-speed stirred simultaneously, extraction 15min.Extract enters seperator and is separated, and obtains liquid phase and solid phase.Solid phase is soybean residue, discharges post processing; Liquid phase is that protein liquid enters dual-effect concentrator.
3, input vapor (steam) temperature at 142 DEG C, concentrated pressure vacuum degree is at-0.45Mpa, and concentrate concentration is 23%, and concentrate enters neutralizing tank.
4, regulate solid content to be 20%, add the hydrochloric acid solution of 6mol/l, be 7.15 to pH value, stir.
5, above-mentioned 4 heat steams passing into 130 DEG C through the protein liquids of readjustment carry out sterilization duct, and the time is 8s, then carries out flash process, and flashing pressure is at 0.05Mpa, and albumen flash liquid carries out thermal spraying drying, obtains powdery bean curd bag specialized soybean albumen.
6, above-mentioned bean curd bag specialized soybean albumen part 5kg, drinking water 15kg, soybean oil 2.5kg is accurately taken, for subsequent use.
7, the above-mentioned bean curd bag specialized soybean albumen that takes and drinking water add in cutmixer respectively, low speed 1000r/min, cut and mix 2min. cutmixer speed governing 4200r/min and cut and mix 3min, then the soybean oil mixed down and add and take is cut at a high speed, complete in soybean oil 45s and evenly pour into, continue to cut at a high speed and mix 15min, to milky, reach emulsion paste state.
8, by emulsion paste uniform spreading in the mould that thickness is 8mm, leave standstill 30min, uniformly slicing is the pane of specification 4cm × 3cm.
9, the above-mentioned rectangle protein emulsifying block through cutting, enters fried operation.Heating schedule is: 80 DEG C keep 7min, and 130 DEG C keep 10min, 180 DEG C of bean curd bags keeping 3min. to make, freezing after cooling, makes the bean curd bag that stuffs for subsequent use.
Through the bean curd bag that above-mentioned technique is obtained, golden yellow, pliability, water imbibition reach requirement, and specification limit 8.1cm × 8.5cm to the 8.5cm × 8.5cm of shaping bean curd bag, meets the requirements.
Claims (7)
1. a production method for bean curd bag specialized soybean albumen, its production technology comprises high-alkali high-temperature extraction technique, economic benefits and social benefits concentrate, neutralization readjustment technique, spraying dry, it is characterized in that production craft step is:
1) soybean low temperature soy meal adds the water of 6-8 times of weight, the temperature of water is 40-60 DEG C, add alkali lye, described alkali lye is NaOH, potassium hydroxide, aqua calcis, adjust ph to 8-10, high-speed stirred, extraction time is not less than 10min, extract is separated through seperator, obtains liquid phase and solid phase;
2) liquid phase material of gained enters dual-effect concentrator, and economic benefits and social benefits reduced vapor temperature is 130-150 DEG C, and concentrated pressure vacuum degree is at-0.02Mpa to-0.1Mpa, and concentrate concentration is at 15-30%;
3) gained concentrate, adjustment solid content is 15-25%, adds inorganic acid solution, and adjust ph, to 6-8, stirs to obtain protein liquid;
4) heat steam that gained protein liquid passes into 120-150 DEG C carries out sterilization, and the time is 5-15s, then carries out flash process, and flashing pressure is at-0.01Mpa to-0.05Mpa, and albumen flash liquid carries out thermal spraying drying, obtains powdery soybean protein.
2. method according to claim 1, is characterized in that production craft step 1) in the water-soluble nitrogen index (NSI) of soybean low temperature soy meal be more than 75%, protein content is more than 50%.
3. method according to claim 1, is characterized in that: production craft step 1) described in alkali lye be sodium hydroxide solution, solution concentration is concentration is 5-6mol/L.
4. method according to claim 1, is characterized in that: production craft step 3) use that inorganic acid solution is watery hydrochloric acid or citric acid, the solution of malic acid.
5. method according to claim 4, is characterized in that, described inorganic acid solution is watery hydrochloric acid, and concentration is 5-6mol/l.
6. an application process for bean curd bag specialized soybean albumen according to claim 1, comprises specialized soybean albumen and drinking water, the high speed shear of vegetable oil, emulsification slurrying, moulding process and fried, it is characterized in that using method step is:
1) gained powdery soybean protein mixes with the ratio of 10:20-50:3-7 with drinking water, vegetable oil, carry out high speed shear, emulsification pulping process, shear rate is 3000-4200r/min, and the time is 5-20min, be milky to mixture, reach emulsion paste state;
2) by emulsion paste uniform spreading in the mould that thickness is 5-10mm, leave standstill 30-60min, uniformly slicing; For in the scope of specification 4-6cm*3-5cm;
3) shaped cut sheets is put into edible oil and is fried, and fried intensification is syllogic heating mode, is respectively: 60-80 DEG C keeps 5-15min, 100-130 DEG C to keep 5-10min, 160-180 DEG C to keep 3-6min; The bean curd bag made, freezing after cooling, make the bean curd bag that stuffs for subsequent use.
7. application process according to claim 6, is characterized in that the vegetable oil in using method step 1) comprises salad oil, soybean oil, peanut oil.
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| CN107246748A (en) * | 2017-05-16 | 2017-10-13 | 北京清大天工能源技术研究所有限公司 | The MVR heat-pump-types waste heat and water reusing method of a kind of vegetable protein flash process |
| CN107744048B (en) * | 2017-10-30 | 2023-11-28 | 山东禹王生态食业有限公司 | System and method capable of improving protein extraction effect |
| CN108617796A (en) * | 2018-05-15 | 2018-10-09 | 山东万得福实业集团有限公司 | A kind of production technology and application method of high tenacity bean curd stick specialized soybean albumen powder |
| CN108740046A (en) * | 2018-06-25 | 2018-11-06 | 山东万得福生物科技有限公司 | A kind of production technology and application method of dried bean curd specialized soybean albumen powder |
| CN115606749B (en) * | 2022-06-24 | 2024-01-30 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of bean curd products |
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| CN101171951B (en) * | 2006-11-03 | 2012-03-14 | 吉林省光泰生物蛋白技术有限公司 | Method for producing organic concentration protein of soybean |
| CN102429089B (en) * | 2011-11-02 | 2013-06-12 | 华南理工大学 | Calcium-resistant soyabean protein and preparation method thereof |
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Effective date of registration: 20190124 Address after: 257500 North of the Spillway River east of Huafeng Road, Kenli District, Dongying City, Shandong Province Patentee after: Shandong Wan De Fu Biotechnology Co., Ltd. Address before: 257500 Lihe Road 187, Kenli County, Dongying City, Shandong Province Patentee before: Shandong Wonderful Industrial Group Co., Ltd. |