CN1068713A

CN1068713A - Take off raw meat, remove and expand, go enzyme soyabean protein powder method for making

Info

Publication number: CN1068713A
Application number: CN91104935A
Authority: CN
Inventors: 宋企文; 宋长文; 王宝林; 童明鑫; 朱鸿明; 冷艺学
Original assignee: CHANGCHUN ENGINEERING FOOD RESEARCH INST
Current assignee: CHANGCHUN ENGINEERING FOOD RESEARCH INST
Priority date: 1991-07-18
Filing date: 1991-07-18
Publication date: 1993-02-10

Abstract

The present invention produces the process of taking off raw meat, removing the whole soybean protein milk powder that expands, goes enzyme.

The present invention does not add any chemical substance, bean powder is being heated, pressurization takes off raw meat under the airtight condition, remove and expand, go enzyme, make soyabean protein powder through ultramicro grinding sterilization, spray-drying, dystrophia compositions such as the beany flavor and the flatulence factor, trypsase have effectively been removed, raw material availability reaches 90%, has kept the full nutrition of soybean.Utilizing soyabean protein powder that the present invention makes to add in the flour its protein efficiency and can bring up to more than 2.0 from 0.77, is desirable grain nutrition complement additive and instant soluble soybean beverage, and purposes is very extensive.

Description

Take off raw meat, remove and expand, go enzyme soyabean protein powder method for making

The present invention relates to a kind of soybean deep process method, particularly can produce and take off raw meat, remove the process expand, go the enzyme whole soya-bean powder.

So far, be used for the soy meal series products of the grain nutrition complement adding ingredient of people's staple food, the deodorization effect of product is all not ideal enough in it is produced, and has ignored the problem of expanding of removing.Often solve the principal element that " flatulence " under the prerequisite of taking off raw meat has become to limit its consumption again basic.Japan Patent (J60199359) " method for making of deodorized bean powder ", be water boiling whole grain soybean or decortication soybean, putting into the twin (double) screw extruder boiling handles, actual and the general boiling soybean it makes no odds of its deodorization effect, and this patented method does not give enough attention to the processing of flatulence composition yet.This method is not seen so far and is applied to suitability for industrialized production.The current process that comparatively generally adopts is that soybean peeling, high temperature take off raw meat, pulverizing; Or soybeans soaking, defibrination, separation, soya-bean milk high temperature taken off raw meat, drying.And said method can not be to the fishy in the soybean, cause anti-nutrition such as bloated and effectively handle.

Task of the present invention is, a kind of improved process of producing soy meal is provided, and this method can access comparatively ideally takes off raw meat, removes the soy meal that expands, goes enzyme.

The present invention realizes by following process program:

After soybean decontamination, peeling, crushing and water-adding stirs to drop in the extruder and is heating, takes off raw meat under the pressurization, airtight condition, removing and expand, go enzyme, earlier after 120-140 ℃, heats 3-4 second; Heat 6-8 second for 210-220 ℃, therebetween pressure 11-13kg/cm ²; 200-190 ℃ heat, pressurize 3-4 second, then becoming normal pressure at outlet of extruder extrudes, become irregular plates, put it in the hot water and soaked 5-7 minute, to soak the particulate slurry that water and material ultramicro grinding become 2-15 μ m again, the adjustment pH value is 7.5-8, after high-temperature sterilization, makes soyabean protein powder with spray drying process.

Foundation of the present invention is:

1, document proves, (1) can make lipoxidase be inhibited under the condition of the airtight pressurization of heating below 220 ℃, can not generate fishy materials such as aldehyde, alcohol; (2) more than 200 ℃, tryptic storage rate only 4～6% in the soybean, and ANFs storage rate under the more little situation of feed particles such as trypsase is more little.

2, prove by experiment, under above-mentioned process conditions, soy meal is removed the processing of expanding, can effectively make to cause to be expanded into a part decomposition.

Advantage of the present invention is: do not add any chemical substance, heating below 220 ℃, pressurization, airtightly taking off raw meat, remove to expand handle, to almost free of losses of protein, protein denaturation, but do not change amino acid whose order, the effective rate of utilization of protein is improved, because under the temperature below 220 ℃, soy meal only stopped tens seconds, and trace element is not had influence, vitamin also can keep to greatest extent, as VB, VB ₂, VE, VD equal no change before and after handling, VB ₁Keep 73-86%, whole waters of whole technical process remove when spraying, have therefore kept the full nutrition and the instant effect of albumen powder.

Be embodiments of the invention below:

For making the 100Kg soyabean protein powder, get the 125Kg soybean, the screening decontamination, peeling, be broken into-40 order bean powderes with the pulverizer meal, wear into-60 order bean powderes, add water 22-25Kg bean powder is mixed thoroughly through flour mill, send in the cereal extruser, three sections interval temperature controlling from the charge door to the discharging opening by the temperature regulating device of this machine are respectively 120-140 ℃; 210-220 ℃; 200-190 ℃, the flow process time of controlling above-mentioned three intervals by the speed change gear of this machine is 3-4 second; 6-8 second; 3-4 second, two, three district's pressure are controlled at 11-13Kg/cm ²Thereby obtain the thick irregular sheet products of 0.4-0.8mm at the discharging opening place; with 70-90 ℃ of hot-water soak material 5 minutes; and the material that soaks sent into the slurry that the colloid mill ultramicro grinding becomes 2-15 μ m in the lump together with moisture; enter sterilizer; 110 ℃ of instantaneous sterilizations 3 seconds, enter in high-pressure pump and the drying tower and dust, obtain the albumen powder 100Kg of the fineness 2-15 μ m of the particle of water content 1.5-2.5% or powdery.

Claims

A kind ofly take off raw meat, remove the preparation method expand, go enzyme whole soybean protein milk powder, it is the process that adopts soybean impurity elimination, peeling, pulverizing, drying, it is characterized in that: after the pulverizing, adding water stirs, drop in the extruder and to heat, take off raw meat under the pressurization, airtight condition, to remove and expand, go enzyme, earlier after 120-140 ℃ heat 3-4 second; Heat 6-8 second for 210-220 ℃, pressure is 11-13kg/cm therebetween ²200-190 ℃ heat, pressurize 3-4 second; Then become normal pressure and extrude, become irregular plates, put it in the hot water and soaked 5-7 minute at outlet of extruder, to all soak the particulate slurry that water and material ultramicro grinding become 2-15 μ m again, the adjustment pH value is 7.5-8, after the high-temperature sterilization, makes soyabean protein powder with spray drying process.