CN104095038A - Manufacturing technology for bean powder - Google Patents
Manufacturing technology for bean powder Download PDFInfo
- Publication number
- CN104095038A CN104095038A CN201410289306.3A CN201410289306A CN104095038A CN 104095038 A CN104095038 A CN 104095038A CN 201410289306 A CN201410289306 A CN 201410289306A CN 104095038 A CN104095038 A CN 104095038A
- Authority
- CN
- China
- Prior art keywords
- soya
- soybean milk
- bean powder
- bean milk
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a manufacturing technology for bean powder, and relates to the technical field of soybean processing. The manufacturing technology is characterized by comprising the following steps: removing impurities from soybeans, crushing and peeling the soybeans, deactivating enzymes, grinding the soybeans, fine milling the soybeans, performing centrifugation on the soybeans, obtaining soybean milk, seasoning the soybean milk, performing first homogenization, performing sterilization at a high temperature, performing vacuum deodorization, performing spray drying, and performing aseptic package; continuously pumping the soybean milk which is seasoned into a ultra-high-temperature sterilization system, preheating the soybean milk firstly through a plate type heat exchanger to 80-90 DEG C, evenly mixing steam with the soybean milk through a steam injector, instantaneously heating the soybean milk to about 140-150 DEG C, and maintaining the temperature for 25-35 seconds, injecting the soybean milk which is sterilized at the high temperature into a vacuum tank, maintaining the pressure of minus 360 mmHg in the vacuum tank, instantaneously evaporating moisture from the injected high-temperature soybean milk at a lightning speed, cooling the soybean milk to 70-74 DEG C, and pumping the soybean milk into a homogenizer for homogenizing, wherein the homogenizing pressure is 15Mpa. The process of the manufacturing technology disclosed by the invention is reasonable, and the bean powder is sterilized at the high temperature, so that the sterilization effect is good, the bean powder is convenient to preserve, and the bean powder does not have undesirable odor or flavor.
Description
Technical field:
The present invention relates to soybean processing technical field, particularly relate to the manufacture craft of bean powder.
Background technology:
Bean powder is the food that soybean is made through toasting and pulverizing.Owing to heating and pulverizing and can improve fragrance, also can improve digestibility, so bean powder is the food that nutritive value is very high.From nutritive value, soy protein content, up to 40%, is good protein, contains the necessary amino acid of human body, the high dried grains of the content of lysine wherein, be in the middle of plant food the most rationally, close to needed by human body ratio.In addition, milk methionine content is higher, can supplement the content of methionine in soybean protein, and the complementation of animal and plant albumen makes amino acid whose proportioning more reasonable, is more conducive to digesting and assimilating of human body.Particularly in recent years, the U.S. and Britain's successively issue Health Claims: eat 6.25 grams of soybean proteins every day, can angiocardiopathy preventing, make people more pay attention to the health-care effect of soybean protein.In the process of the bean powder that existing soybean is made, soybean does not again carry out high temperature sterilization after making soya-bean milk, or bactericidal effect is poor, be unfavorable for preserving, and soya-bean milk now still has the stink of some raw beans, particularly in temperature, be reduced to after normal temperature, stink is heavier.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of process high temperature sterilization, and bactericidal effect is good, be convenient to preserve, and the manufacture craft of the soy meal of the stench taste of nothing.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
The manufacture craft of bean powder, is characterized in that: comprise the following steps, soybean is assorted clearly, broken decortication, and the enzyme that goes out, grinds, micro-mill, centrifugation, soya-bean milk, seasoning, a homogeneous, high temperature sterilization, vacuum deodorization, second homogenate, evaporation and concentration, spraying is dry, aseptic packaging;
Described high temperature sterilization is that the soya-bean milk after modulation is continuously pumped in ultra high temperature sterilization system, in ultra high temperature sterilization system, soya-bean milk is first preheating to after 80～90 ℃ through plate type heat exchanger, steam jet ejector evenly mixes steam with soya-bean milk, instantaneous soya-bean milk is heated to 140～150 ℃ of left and right, is incubated after 25～35 seconds;
Described vacuum deodorization is for to spray in vacuum tank by soya-bean milk after high temperature sterilization again, under vavuum pump effect, the pressure of maintenance-360mmHg in vacuum tank, the instantaneous lightening moisture that evaporates of high warm milk spraying into, soya-bean milk temperature is with to dropping to 70～74 ℃, pump into homogenizer again and carry out homogeneous, homogenization pressure is 15Mpa.
Described soybean is assorted is clearly raw soybeans to be transported into assorted clearly workshop mix clearly, after self-balance vibratory sieve, cylindrical pre-cleaning screen, plane revdution oscillating screen, specific-gravity stoner equipment, becomes clean soybean.
A described homogeneous is to add flavouring liquid in bean powder, and the flavouring liquid after homogeneous is pumped in seasoning pot by a certain percentage through flowmeter, evenly mixes the soya-bean milk of furnishing different cultivars with pure soya-bean milk.
Described spraying is dry is that soya-bean milk after second homogenate is cooled to 22～28 ℃ through plate type heat exchanger, sends into after three-effect evaporation and condensation, is spray dried to bean powder, then gives in cooling bean powder and add as required trace element.
The object of pasteurization: the one, killing microorganisms; The 2nd, the enzyme that goes out, destroys the bad factor, particularly pancreas egg enzyme inhibitor.The principle of homogeneous is that under high pressure by soya-bean milk, the slit through homogenizing valve presses out, and fatty particle is smashed, and makes soya-bean milk emulsion stable, has the viscosity of milk shape, is easy to digestion, thereby improves soya-bean milk mouthfeel and stability.
After corase grind, material is pumped in fine grinding.While grinding, add the effect of water, the one, the soybean that is easy to carry about with one enters mill; The 2nd, when soybean grinds, meeting heat-dissipating, causes soybean protein sex change, adds water and plays cooling down effect; The 3rd, protein in soybean is dissolved out, become good colloidal solution.After soybean grinds, in slurry, should there is 90% solid content can pass through 150 mesh sieves.
Material is pumped into after horizontal spiral seperator, and slurries and bean dregs are continuous discharge respectively.Bean dregs can be cooked feed stripped.In soya-bean milk, water content should be in 80% left and right, and containing dilutional hyponatremia, protein recovery reduces, and heat slurry is carried out to separation, can reduce slurry viscosity, contributes to separation.In slurry after separation, should there is 90% solid content can pass through 40 order filters.
The invention has the beneficial effects as follows: process of the present invention is reasonable, through high temperature sterilization, bactericidal effect is good, be convenient to preserve, and without stench taste.
The specific embodiment:
Below by embodiment, further illustrate the present invention.
The manufacture craft of bean powder, comprises the following steps, and soybean is assorted clearly, broken decortication, and the enzyme that goes out, grinds, micro-mill, centrifugation, soya-bean milk, seasoning, a homogeneous, high temperature sterilization, vacuum deodorization, second homogenate, evaporation and concentration, spraying is dry, aseptic packaging;
Described high temperature sterilization is that the soya-bean milk after modulation is continuously pumped in ultra high temperature sterilization system, in ultra high temperature sterilization system, soya-bean milk is first preheating to after 85 ℃ through plate type heat exchanger, and steam jet ejector evenly mixes steam with soya-bean milk, instantaneous soya-bean milk is heated to 145 ℃ of left and right, is incubated after 30 seconds;
Described vacuum deodorization is for to spray in vacuum tank by soya-bean milk after high temperature sterilization again, under vavuum pump effect, the pressure of maintenance-360mmHg in vacuum tank, the instantaneous lightening moisture that evaporates of high warm milk spraying into, soya-bean milk temperature is with to dropping to 72 ℃, pump into homogenizer again and carry out homogeneous, homogenization pressure is 15Mpa.
Described soybean is assorted is clearly raw soybeans to be transported into assorted clearly workshop mix clearly, after self-balance vibratory sieve, cylindrical pre-cleaning screen, plane revdution oscillating screen, specific-gravity stoner equipment, becomes clean soybean.
A described homogeneous is to add flavouring liquid in bean powder, and the flavouring liquid after homogeneous is pumped in seasoning pot by a certain percentage through flowmeter, evenly mixes the soya-bean milk of furnishing different cultivars with pure soya-bean milk.
Described spraying is dry is that soya-bean milk after second homogenate is cooled to 24 ℃ through plate type heat exchanger, sends into after three-effect evaporation and condensation, is spray dried to bean powder, then gives in cooling bean powder and add as required trace element.
The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. the manufacture craft of bean powder, is characterized in that: comprise the following steps, soybean is assorted clearly, broken decortication, and the enzyme that goes out, grinds, micro-mill, centrifugation, soya-bean milk, seasoning, a homogeneous, high temperature sterilization, vacuum deodorization, second homogenate, evaporation and concentration, spraying is dry, aseptic packaging;
Described high temperature sterilization is that the soya-bean milk after modulation is continuously pumped in ultra high temperature sterilization system, in ultra high temperature sterilization system, soya-bean milk is first preheating to after 80～90 ℃ through plate type heat exchanger, steam jet ejector evenly mixes steam with soya-bean milk, instantaneous soya-bean milk is heated to 140～150 ℃ of left and right, is incubated after 25～35 seconds;
Described vacuum deodorization is for to spray in vacuum tank by soya-bean milk after high temperature sterilization again, under vavuum pump effect, the pressure of maintenance-360mmHg in vacuum tank, the instantaneous lightening moisture that evaporates of high warm milk spraying into, soya-bean milk temperature is with to dropping to 70～74 ℃, pump into homogenizer again and carry out homogeneous, homogenization pressure is 15Mpa.
2. the manufacture craft of bean powder according to claim 1, it is characterized in that: described soybean is assorted is clearly raw soybeans to be transported into assorted clearly workshop mix clearly, after self-balance vibratory sieve, cylindrical pre-cleaning screen, plane revdution oscillating screen, specific-gravity stoner equipment, becomes clean soybean.
3. the manufacture craft of bean powder according to claim 1, it is characterized in that: a described homogeneous is to add flavouring liquid in bean powder, flavouring liquid after homogeneous is pumped in seasoning pot by a certain percentage through flowmeter, evenly mix the soya-bean milk of furnishing different cultivars with pure soya-bean milk.
4. the manufacture craft of bean powder according to claim 1, it is characterized in that: described spraying is dry is that soya-bean milk after second homogenate is cooled to 22～28 ℃ through plate type heat exchanger, send into after three-effect evaporation and condensation, be spray dried to bean powder, then add as required trace element in cooling bean powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410289306.3A CN104095038A (en) | 2014-06-24 | 2014-06-24 | Manufacturing technology for bean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410289306.3A CN104095038A (en) | 2014-06-24 | 2014-06-24 | Manufacturing technology for bean powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095038A true CN104095038A (en) | 2014-10-15 |
Family
ID=51663871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410289306.3A Pending CN104095038A (en) | 2014-06-24 | 2014-06-24 | Manufacturing technology for bean powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095038A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048204A (en) * | 2016-12-05 | 2017-08-18 | 东北农业大学 | The method for preparing bean powder using soybean aqueous enzymatic method hydrolyzate |
| CN108323573A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of soybean milk powder and preparation method thereof, salt soya-bean milk powder and salt soya-bean milk |
| CN109169934A (en) * | 2018-09-10 | 2019-01-11 | 北京双娃乳业有限公司 | A kind of bean powder and preparation method thereof |
| CN110575085A (en) * | 2018-06-11 | 2019-12-17 | 佛山市顺德区美的电热电器制造有限公司 | Device and method for preparing sour soybean milk |
| CN112075503A (en) * | 2020-09-27 | 2020-12-15 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-yield smooth and tender bean curd |
| CN113383910A (en) * | 2021-07-16 | 2021-09-14 | 何山 | Preparation method of soybean milk powder for improving qualification rate of high-protein soybean milk powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1224580A (en) * | 1998-12-22 | 1999-08-04 | 程凌慧 | New technology of eliminating beany flavor of active soybean powder |
| CN1283398A (en) * | 1999-08-10 | 2001-02-14 | 吉林省高等院校科技开发研究中心 | Process for preparing instant soybean powder |
-
2014
- 2014-06-24 CN CN201410289306.3A patent/CN104095038A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1224580A (en) * | 1998-12-22 | 1999-08-04 | 程凌慧 | New technology of eliminating beany flavor of active soybean powder |
| CN1283398A (en) * | 1999-08-10 | 2001-02-14 | 吉林省高等院校科技开发研究中心 | Process for preparing instant soybean powder |
Non-Patent Citations (1)
| Title |
|---|
| 食品论坛: "豆粉生产工艺过程", 《HTTP://BBS.FOODMATE.NET/THREAD-121116-1-1.HTML》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048204A (en) * | 2016-12-05 | 2017-08-18 | 东北农业大学 | The method for preparing bean powder using soybean aqueous enzymatic method hydrolyzate |
| CN108323573A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of soybean milk powder and preparation method thereof, salt soya-bean milk powder and salt soya-bean milk |
| CN110575085A (en) * | 2018-06-11 | 2019-12-17 | 佛山市顺德区美的电热电器制造有限公司 | Device and method for preparing sour soybean milk |
| CN109169934A (en) * | 2018-09-10 | 2019-01-11 | 北京双娃乳业有限公司 | A kind of bean powder and preparation method thereof |
| CN112075503A (en) * | 2020-09-27 | 2020-12-15 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-yield smooth and tender bean curd |
| CN113383910A (en) * | 2021-07-16 | 2021-09-14 | 何山 | Preparation method of soybean milk powder for improving qualification rate of high-protein soybean milk powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104095038A (en) | Manufacturing technology for bean powder | |
| CN107996725A (en) | A kind of production method of original flavor soya-bean milk and reconciliation soya-bean milk | |
| CN102160658B (en) | Method for processing vegetable fish balls | |
| US20080241339A1 (en) | Hemp food product base and processes | |
| CN103931775B (en) | Soymilk and preparation method thereof | |
| CN102640796A (en) | Peptide-containing low molecular plant protein milk and production method thereof | |
| CN104082652A (en) | Honey freeze-dried powder having brain-tonifying effect and preparation method thereof | |
| CN110089572A (en) | A kind of preparation method of the soya-bean milk containing peptide and its prepared soya-bean milk containing peptide | |
| CN104814156A (en) | Soybean milk and dry-process preparation method thereof | |
| CN103947759A (en) | Flavored soybean milk powder prepared by adopting wet method and method of flavored soybean milk powder | |
| WO2001010242A1 (en) | Method for processing soybean by using enzyme, processed soybean thus obtained and foods containing the thus processed soybean | |
| CN107334046A (en) | A kind of infant cereal diatery supplement nutritional meal formula and its processing method | |
| CN109169934A (en) | A kind of bean powder and preparation method thereof | |
| CN100559958C (en) | The production method of high purity instant protein powder | |
| CN104509631A (en) | All-coffee-peptide nutrition and preparation method thereof | |
| CN110101087A (en) | A kind of preparation method of the food fibre powder containing peptide and the food fibre powder containing peptide of preparation | |
| ORHEVBA | The effects of cooking time on the nutritional parameters of soya milk | |
| CN103999945A (en) | Blueberry flavor black bean and pine nut kernel milk and processing method thereof | |
| KR101440609B1 (en) | Preparation method of non-additive desiccated soya milk using fine powder of soybean and non-additive desiccated soya milk prepared by the same | |
| CN100372474C (en) | Haw thorn ice cream powder | |
| CN104095039A (en) | Soybean flour processing technology | |
| CN108606075A (en) | A kind of selenium-rich matcha bean curd and preparation method thereof | |
| CN1055470A (en) | Eliminate the beverage series and the preparation method of carrot peculiar smell | |
| CN107801835B (en) | Preparation method of walnut protein powder | |
| CN101433294A (en) | Sea mustard soymilk powder and method for processing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141015 |