CN104126669A - Method for increasing product yield of bean product - Google Patents
Method for increasing product yield of bean product Download PDFInfo
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- CN104126669A CN104126669A CN201310156169.1A CN201310156169A CN104126669A CN 104126669 A CN104126669 A CN 104126669A CN 201310156169 A CN201310156169 A CN 201310156169A CN 104126669 A CN104126669 A CN 104126669A
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- bean
- protein
- enzyme preparation
- product yield
- yield rate
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- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
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- 102000004190 Enzymes Human genes 0.000 claims description 12
- 235000013527 bean curd Nutrition 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 238000006243 chemical reaction Methods 0.000 claims 3
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- 239000004519 grease Substances 0.000 claims 2
- 235000012054 meals Nutrition 0.000 claims 2
- 239000004382 Amylase Substances 0.000 claims 1
- 108010065511 Amylases Proteins 0.000 claims 1
- 102000013142 Amylases Human genes 0.000 claims 1
- 108010059892 Cellulase Proteins 0.000 claims 1
- 108010001682 Dextranase Proteins 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 108010014251 Muramidase Proteins 0.000 claims 1
- 102000016943 Muramidase Human genes 0.000 claims 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 108010084695 Pea Proteins Proteins 0.000 claims 1
- 240000004713 Pisum sativum Species 0.000 claims 1
- 235000010582 Pisum sativum Nutrition 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 240000006677 Vicia faba Species 0.000 claims 1
- 235000010749 Vicia faba Nutrition 0.000 claims 1
- 235000002098 Vicia faba var. major Nutrition 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000019418 amylase Nutrition 0.000 claims 1
- 239000006227 byproduct Substances 0.000 claims 1
- 229940106157 cellulase Drugs 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000012343 cottonseed oil Nutrition 0.000 claims 1
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims 1
- 238000001976 enzyme digestion Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 229940059442 hemicellulase Drugs 0.000 claims 1
- 108010002430 hemicellulase Proteins 0.000 claims 1
- 229960000274 lysozyme Drugs 0.000 claims 1
- 239000004325 lysozyme Substances 0.000 claims 1
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- 238000002203 pretreatment Methods 0.000 claims 1
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- 235000019710 soybean protein Nutrition 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 description 4
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
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- 108091005804 Peptidases Proteins 0.000 description 1
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- 235000021374 legumes Nutrition 0.000 description 1
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Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a method for increasing a production yield of bean product. During a production process, an enzymic preparation is added for destroying cells and fiber structures and promoting release of proteins, thereby increasing a raw material utilization ratio and the product yield. The method is simple and practical and is low in cost.
Description
Technical field
The invention belongs to bean product processing technique field, be specifically related to improve the method for protein extraction rate in bean product process.
Background technology
Bean product are to take the protein source that legume is raw material.Beans is rich in protein, and the amino acid of its protein forms with animal protein approximate, is good protein, but also be rich in vegetable fat, especially unsaturated fatty acid content is higher, also contains more rich B family vitamin simultaneously, and its nutritional labeling is easy to digestion, absorbs.In addition, beans also contains the inorganic salts such as calcium, phosphorus, iron, and nutrition is very abundant.
Take dregs of beans class after immersion oil when raw material extracts protein, generally, with the flooding of specific pH, apply the physical strengthening methods such as mechanical disintegration, protease enzymolysis or ultrasonic wave, microwave simultaneously, lixiviate is to improve yield rate repeatedly.Therefore, extraction efficiency is lower, raw material availability is low.
When the beans of take produces the similar products such as bean curd or soya-bean milk as raw material, generally through bubble beans, carry out again mashing off after grinding, order the processes such as halogen.Similarly take repeatedly to grind with the said goods, lixiviate or the mode that applies the physical strengthening factor improve raw material availability.Complex manufacturing, efficiency is lower, and raw material availability is low.
Summary of the invention
The object of the present invention is to provide a kind of enhancing productivity and the method for raw material availability, the method that realizes above-mentioned purpose is, the dregs of beans class after beans or immersion oil adds enzyme preparation while soaking, can carry out mechanical disintegration or physical strengthening simultaneously and extract.
Brief description of drawings
Fig. 1 is the technological process of production of utilizing dregs of beans production of albumen powder series products.
Fig. 2 be take the technological process that beans produces bean curd as raw material.
Fig. 3 be take the technological process that beans produces soya-bean milk as raw material.
The specific embodiment
By instantiation, the present invention is described below, following example is only for the present invention is described, but does not limit use of the present invention.
Embodiment 1: protein isolate is produced
Step 1: add 1 dregs of beans in 10 kg of water, add enzyme preparation 1g, be warming up to 50 degree, grind while stirring, be incubated 30 minutes.
Step 2: said extracted liquid adds alkali lye, adjusting pH is 8.5, stirs and extracts 2 hours.
Step 3: said extracted liquid is carried out to centrifugation, obtain emulsion.
Step 4: adjusting emulsion pH is 4.5, obtains albumen mud.
Step 5: the pH that adjusts albumen mud is 7.0.
Step 6: albumen mud 140 degree flash distillation sterilizations.
Step 7: albumen mud is sprayed and is dried at 150 degree after being cooled to 55 degree.
Embodiment 2: protein isolate is produced
Step 1: add 1 kilogram of dregs of beans in 9 kg of water, add alkali lye, adjusting pH is 8.5, is warming up to 50 degree, stirs and extracts 1 hour.
Step 2: it is 6 that said extracted liquid is adjusted pH, adds enzyme preparation 1g, grinds while stirring, is incubated 30 minutes.
Step 3: said extracted liquid is carried out to centrifugation, obtain emulsion.
Step 4: adjusting emulsion pH is 4.5, obtains albumen mud.
Step 5: the pH that adjusts albumen mud is 7.0.
Step 6: albumen mud 140 degree flash distillation sterilising and enzyme inactivatings.
Step 7: albumen mud is sprayed and is dried at 150 degree after being cooled to 55 degree.
Embodiment 3: bean curd is produced
Step 1: add 1 kilogram of soya bean in 2 kg of water, then add 1 gram of enzyme preparation, soak 5 hours.
Step 2: 1 kilogram of soya bean adds 6 kg of water defibrinations.
Step 3: with the separated bean dregs of seperator, obtain soya-bean milk.
Step 4: by heating soybean milk to 100 degree, carry out mashing off.
Step 5: soya-bean milk is separated trickle bean dregs again, are cooled to 85 degree.
Step 6: add bittern in soya-bean milk, addition is 1 gram of bittern.
Step 7: standing 30 minutes.
Step 8: beans brain is put into in-mold molding.
Step 9: squeeze 30 minutes, obtain finished product.
Embodiment 4: soya-bean milk is produced
Step 1: add 1 kilogram of soya bean in 2 kg of water, then add 1 gram of enzyme preparation.Soak time is depending on water temperature, and water temperature is below 10 ℃, soak 10-12h (hour); Water temperature 10-25 ℃, generally soak 6-10h (hour).
Step 2: amount of water is 8-10 times of soybean dry weight.With Separated-type paste mill, carry out defibrination, make slurries and bean dreg separation.
Step 3: soya-bean milk, through high temperature sterilization deodorizer, adopts the instantaneous sterilization of 100-110 ℃ can kill pathogenic bacteria and spoilage organisms, destroys the bad factor, and the compositions such as passivation lipoxidase and urase, reach the effect of removing soymilk off-flavors.
Step 4: under 80 ℃, the pressure of 15-23MPa, material is carried out to homogeneous, to guarantee soymilk delicate mouthfeel, improve the stability of product.
Step 5: filling.
Claims (6)
1. a method that improves bean product yield rate, it is characterized in that being adding the enzyme preparation for break-up tissue structure in bean product production process, in enzyme preparation composition, must comprise hemicellulase, by the effect of enzyme preparation, destroy the institutional framework of raw material, improve protein delivery rate.
2. a kind of method that improves bean product yield rate according to claim 1, is characterized in that bean product raw material is that the by-products of food industry such as soya bean, pea, broad bean, peanut, black soya bean, the dregs of beans of sloughing grease, peanut meal, the corn dregs of rice, virus-free cottonseed meal and other are rich in protein or are rich in protein and one or more of the plant of grease.
3. a kind of method that improves bean product yield rate according to claim 1, is characterized in that enzyme preparation can also comprise one or more in the enzyme preparation of cellulase, pentosanase, zytase, pectase, dextranase, mannonase amylase, lysozyme or other break-up tissue structure.
4. a kind of method that improves bean product yield rate according to claim 1, is characterized in that raw material adds water, enzyme preparation to carry out enzyme digestion reaction after pre-treatment.
5. a kind of method that improves bean product yield rate according to claim 1, is characterized in that reaction conditions is 10 ℃-70 ℃ reactions 10 minutes-10000 minutes.
6. a kind of method that improves bean product yield rate according to claim 1, is characterized in that bean product kind is bean curd, jellied bean curd, dried bean curd, shredded soybean curd, soya-bean milk, bean powder, soybean protein, fermented bean curd, skin of beancurd, bean curd stick, jellied bean curd, beans bubble and peanut protein, pea protein etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310156169.1A CN104126669A (en) | 2013-05-02 | 2013-05-02 | Method for increasing product yield of bean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310156169.1A CN104126669A (en) | 2013-05-02 | 2013-05-02 | Method for increasing product yield of bean product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104126669A true CN104126669A (en) | 2014-11-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310156169.1A Pending CN104126669A (en) | 2013-05-02 | 2013-05-02 | Method for increasing product yield of bean product |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886262A (en) * | 2015-06-12 | 2015-09-09 | 王家良 | Peanut containing bean curd skin and preparation method thereof |
| CN105039476A (en) * | 2015-07-09 | 2015-11-11 | 徐州工程学院 | Method for preparing black bean antioxidant polypepetide powder through compound enzyme method |
| CN105962319A (en) * | 2016-06-13 | 2016-09-28 | 淮南宜生食品有限公司 | Broad bean and wolfberry composite health-care bean vermicelli capable of clearing away toxin and strengthening brain and making method thereof |
| CN105995954A (en) * | 2016-06-13 | 2016-10-12 | 淮南宜生食品有限公司 | Broad bean and fructus lycii compounded healthcare vermicelli for relieving asthma and dispelling cold and making method thereof |
| CN105996048A (en) * | 2016-06-13 | 2016-10-12 | 淮南宜生食品有限公司 | Broad bean-barbary wolfberry fruit compound healthcare bean vermicelli with effects of invigorating stomach and promoting digestion and preparation method thereof |
| CN106036795A (en) * | 2016-06-13 | 2016-10-26 | 淮南宜生食品有限公司 | Heat clearing and intestine moistening broad bean and fructus lycii combined healthy silk noodles and preparation method thereof |
| CN106036796A (en) * | 2016-06-13 | 2016-10-26 | 淮南宜生食品有限公司 | Blood sugar-reducing and blood fat-lowering broad bean and wolfberry composite health care silk noodles and preparation method thereof |
| CN106072471A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of aid digestion Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof of losing weight |
| CN106072465A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | Tonifying Qi broad bean matrimony vine compound health bean vermicelli and preparation method thereof in a kind of tune |
| CN106072464A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of heat-clearing fat-reducing broad bean matrimony vine compound health bean vermicelli and preparation method thereof |
| CN106072467A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of dampness removing heat clearing away Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106072472A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of tonifying liver nourishing the stomach Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106072468A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of nourishing YIN and benefiting blood Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106072466A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of intestine moistening blood pressure lowering Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106072470A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of eliminating toxin and beautifying the skin Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106072463A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | One eliminates indigestion and phlegm broad bean matrimony vine compound health bean vermicelli and preparation method thereof |
| CN107047789A (en) * | 2017-01-05 | 2017-08-18 | 东北农业大学 | A kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd |
| CN107212103A (en) * | 2017-06-28 | 2017-09-29 | 合肥市凤落河豆制食品有限公司 | A kind of fragrant dried beancurd with spiced sauce of instant selenium-rich |
| CN107960478A (en) * | 2017-11-23 | 2018-04-27 | 山东渤海实业股份有限公司 | A kind of method for preparing low purine soybean protein food and manufactured soybean protein food |
| CN111388530A (en) * | 2019-11-18 | 2020-07-10 | 浙江桐君堂中药饮片有限公司 | Fermentation method of fermented soybean |
| CN114698782A (en) * | 2022-04-06 | 2022-07-05 | 南京农业大学 | Preparation method of whole bean curd stick |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886262A (en) * | 2015-06-12 | 2015-09-09 | 王家良 | Peanut containing bean curd skin and preparation method thereof |
| CN104886262B (en) * | 2015-06-12 | 2018-05-08 | 蚌埠学院 | Peanut corruption clothing and preparation method thereof |
| CN105039476A (en) * | 2015-07-09 | 2015-11-11 | 徐州工程学院 | Method for preparing black bean antioxidant polypepetide powder through compound enzyme method |
| CN106072467A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of dampness removing heat clearing away Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106072468A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of nourishing YIN and benefiting blood Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN106036795A (en) * | 2016-06-13 | 2016-10-26 | 淮南宜生食品有限公司 | Heat clearing and intestine moistening broad bean and fructus lycii combined healthy silk noodles and preparation method thereof |
| CN106036796A (en) * | 2016-06-13 | 2016-10-26 | 淮南宜生食品有限公司 | Blood sugar-reducing and blood fat-lowering broad bean and wolfberry composite health care silk noodles and preparation method thereof |
| CN106072471A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of aid digestion Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof of losing weight |
| CN106072465A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | Tonifying Qi broad bean matrimony vine compound health bean vermicelli and preparation method thereof in a kind of tune |
| CN106072464A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of heat-clearing fat-reducing broad bean matrimony vine compound health bean vermicelli and preparation method thereof |
| CN105995954A (en) * | 2016-06-13 | 2016-10-12 | 淮南宜生食品有限公司 | Broad bean and fructus lycii compounded healthcare vermicelli for relieving asthma and dispelling cold and making method thereof |
| CN106072472A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of tonifying liver nourishing the stomach Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
| CN105996048A (en) * | 2016-06-13 | 2016-10-12 | 淮南宜生食品有限公司 | Broad bean-barbary wolfberry fruit compound healthcare bean vermicelli with effects of invigorating stomach and promoting digestion and preparation method thereof |
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| CN106072470A (en) * | 2016-06-13 | 2016-11-09 | 淮南宜生食品有限公司 | A kind of eliminating toxin and beautifying the skin Semen Viciae fabae Fructus Lycii compound health vermicelli and preparation method thereof |
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