CN104095210A - Peeled soybean flour processing technology - Google Patents
Peeled soybean flour processing technology Download PDFInfo
- Publication number
- CN104095210A CN104095210A CN201410292737.5A CN201410292737A CN104095210A CN 104095210 A CN104095210 A CN 104095210A CN 201410292737 A CN201410292737 A CN 201410292737A CN 104095210 A CN104095210 A CN 104095210A
- Authority
- CN
- China
- Prior art keywords
- soybean
- soya bean
- processing technology
- clearly
- broken
- 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
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 50
- 244000068988 Glycine max Species 0.000 title claims abstract description 50
- 235000013312 flour Nutrition 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010334 sieve classification Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000013619 trace mineral Nutrition 0.000 claims description 3
- 239000011573 trace mineral Substances 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000002333 glycines Chemical class 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses a peeled soybean flour processing technology, and relates to the technical field of soybean processing. The processing technology is characterized in that the process comprises the following steps: removing impurities from soybean, peeling by breaking, grinding, micro-grinding. The peeling by breaking process comprises the following steps: drying the soybean after impurities removing in a hot tank at a temperature of 50 to 60 DEG C until the water content is below 10%. Then cooling the soybean in a cool tank at a temperature of room temperature +/- 5 DEG C, carrying out peeling with a peeling machine and separating the soybean into 2 to 4 pieces, the broken soybean peels are collected by a turboseparator, the broken soybean petals are graded by a riddler and the soybean petals with a diameter between fai 4.5 to fai 2.8 are quantitatively transported into a deactivation machine. The present invention provides a simple and reasonable process, which facilitates the full stripping of peel from soybean, facilitates the subsequent process and produces peeled soybean flour with good taste and high quality.
Description
Technical field:
The present invention relates to soya bean processing technique field, particularly relate to a kind of processing technology of removing the peel soya bean flour.
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 wherein high dried grains of the content of lysine, 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 soya bean flour that existing soybean is made, between the skin of beancurd of soybean, do not peel off, skin of beancurd and all embryo exist and together with wear into floury, skin of beancurd easily produces the taste of necessarily smelling as of rotten fish, the mouthfeel that has influence on bean powder and the taste of production department, quality is lower.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of Testa Glycines to peel off fully, is convenient to follow-up processing, and the mouthfeel of producing soya bean flour is good, the processing technology of the bean powder that quality is high.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A processing technology of removing the peel soya bean flour, is characterized in that: comprise the following steps, soya bean is assorted clearly, and broken decortication, grinds fine grinding;
Described fragmentation decortication is that 50～60 DEG C of heating-up temperatures, make its water content below 10% by dry in the present hot tank of soybean through assorted clearly.Then cooling in cold tank, chilling temperature is normal temperature ± 5 DEG C, uses peeling machine to carry out peeling, and soybean is split up into 2～4, and broken skin of beancurd is collected by cyclone separator; Broken bean cotyledon is by vibratory sieve classification, and diameter is quantitatively delivered into inactivation machine at the bean cotyledon of Φ 4.5～Φ 2.8.
Described soya bean is assorted is clearly raw material soya bean 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 soya bean.
Soya bean flour after described fine grinding is spray dried to finished product, then adds as required trace element in soya bean flour.
The invention has the beneficial effects as follows: process advantages of simple of the present invention, be convenient to Testa Glycines and peel off fully, be convenient to follow-up processing, the mouthfeel of producing soya bean flour is good, and quality is high.
Detailed description of the invention:
Further illustrate the present invention below by embodiment.
A processing technology of removing the peel soya bean flour, is characterized in that: comprise the following steps, soya bean is assorted clearly, and broken decortication, grinds fine grinding;
Broken decortication is that 55 DEG C of heating-up temperatures, make its water content below 10% by dry in the present hot tank of soybean through assorted clearly.Then cooling in cold tank, chilling temperature is normal temperature, uses peeling machine to carry out peeling, and soybean is split up into 2～4, and broken skin of beancurd is collected by cyclone separator; Broken bean cotyledon is by vibratory sieve classification, and diameter is quantitatively delivered into inactivation machine at the bean cotyledon of Φ 3.
Soya bean is assorted is clearly raw material soya bean 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 soya bean.
Soya bean flour after fine grinding is spray dried to finished product, then adds as required trace element in soya bean flour.
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 (3)
1. a processing technology of removing the peel soya bean flour, is characterized in that: comprise the following steps, soya bean is assorted clearly, and broken decortication, grinds fine grinding;
Described fragmentation decortication is that 50～60 DEG C of heating-up temperatures, make its water content below 10% by dry in the present hot tank of soybean through assorted clearly.Then cooling in cold tank, chilling temperature is normal temperature ± 5 DEG C, uses peeling machine to carry out peeling, and soybean is split up into 2～4, and broken skin of beancurd is collected by cyclone separator; Broken bean cotyledon is by vibratory sieve classification, and diameter is quantitatively delivered into inactivation machine at the bean cotyledon of Φ 4.5～Φ 2.8.
2. a kind of processing technology of removing the peel soya bean flour according to claim 1, it is characterized in that: described soya bean is assorted is clearly raw material soya bean 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 soya bean.
3. a kind of processing technology of removing the peel soya bean flour according to claim 1, is characterized in that: the soya bean flour after described fine grinding is spray dried to finished product, then adds as required trace element in soya bean flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292737.5A CN104095210A (en) | 2014-06-25 | 2014-06-25 | Peeled soybean flour processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292737.5A CN104095210A (en) | 2014-06-25 | 2014-06-25 | Peeled soybean flour processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095210A true CN104095210A (en) | 2014-10-15 |
Family
ID=51664043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292737.5A Pending CN104095210A (en) | 2014-06-25 | 2014-06-25 | Peeled soybean flour processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095210A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523004A (en) * | 2018-03-16 | 2018-09-14 | 江南大学 | A kind of preparation method of soybean skin powder |
| CN108936317A (en) * | 2018-01-26 | 2018-12-07 | 山西省农业科学院旱地农业研究中心 | A kind of processing method of stone mill cowpea flour |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068713A (en) * | 1991-07-18 | 1993-02-10 | 长春市工程食品研究所 | Take off raw meat, remove and expand, go enzyme soyabean protein powder method for making |
| CN1208566A (en) * | 1998-08-20 | 1999-02-24 | 维维集团股份有限公司 | Method for producing instant soya powder of soya milk powder |
| CN1631229A (en) * | 2003-12-25 | 2005-06-29 | 黑龙江省大豆技术开发研究中心 | Method for making soybean meal without fishy smell |
-
2014
- 2014-06-25 CN CN201410292737.5A patent/CN104095210A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068713A (en) * | 1991-07-18 | 1993-02-10 | 长春市工程食品研究所 | Take off raw meat, remove and expand, go enzyme soyabean protein powder method for making |
| CN1208566A (en) * | 1998-08-20 | 1999-02-24 | 维维集团股份有限公司 | Method for producing instant soya powder of soya milk powder |
| CN1631229A (en) * | 2003-12-25 | 2005-06-29 | 黑龙江省大豆技术开发研究中心 | Method for making soybean meal without fishy smell |
Non-Patent Citations (1)
| Title |
|---|
| LION032: "豆粉生产工艺过程", 《食品论坛》, 31 May 2007 (2007-05-31), pages 1 - 2 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936317A (en) * | 2018-01-26 | 2018-12-07 | 山西省农业科学院旱地农业研究中心 | A kind of processing method of stone mill cowpea flour |
| CN108523004A (en) * | 2018-03-16 | 2018-09-14 | 江南大学 | A kind of preparation method of soybean skin powder |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141015 |