CN107173448A - A kind of mixing pressing method for producing defatted soybean - Google Patents
A kind of mixing pressing method for producing defatted soybean Download PDFInfo
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- CN107173448A CN107173448A CN201710339422.5A CN201710339422A CN107173448A CN 107173448 A CN107173448 A CN 107173448A CN 201710339422 A CN201710339422 A CN 201710339422A CN 107173448 A CN107173448 A CN 107173448A
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- soybean
- bean dregs
- defatted soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The present invention relates to a kind of mixing pressing method for producing defatted soybean, following steps are specifically included：（11）It is preferred that soybean；（2）Cold press of soybean；（3）Cold press is post-processed；（4）Secondary cold press.By experiment, the defatted soybean produced using the inventive method, the advantage of higher highly-water-soluble protein content can be obtained by remaining traditional cold-press, the cold-press inferior position too high compared to hot moulding method fat content is overcome again, make defatted soybean that there is high protein, low-fat feature, product quality is substantially increased, the deficiencies in the prior art are overcome.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of mixing pressing method for producing defatted soybean.
Background technology
Soybean milk powder is a kind of emerging product, be by defatted soybean be raw material, through extraction, filtering, concentration, the spraying etc. of adding water
The bean powder that process is processed into, with health, nutrition, it is convenient the characteristics of.
The processing of defatted soybean, is divided into milling process and produces defatted soybean and extraction legal system extracting degreasing soybean, and conduct
More healthy milling process produces defatted soybean, and cold-press and hot moulding method are divided into again, wherein, cold-press before squeezing due to not entering
Row heating, protein denaturation is small, water soluble protein conservation rate in defatted soybean is reached 80%-90%, but cold-press institute
Fat content is higher in defatted soybean, reach 5%-10%, thus easily cause in storage the oxidative rancidity of grease；Use hot moulding
The defatted soybean fat content that method is obtained is low, and moisture is less, easily crushes, but soybean protein there occurs sizable thermal denaturation, water
The conservation rate of soluble proteins is below 30%.
The content of the invention
In order to solve the above problems, the invention provides a kind of mixing pressing method for producing defatted soybean.
The present invention is achieved through the following technical solutions：
A kind of mixing pressing method for producing defatted soybean, specially following steps：
（1）It is preferred that soybean；
（2）Cold press of soybean；
（3）Cold press is post-processed
Then plus 35-40 DEG C of water immersion treatment 90-120 minutes the bean dregs obtained after cold press are crushed, every 20 points during immersion
Clock is stirred once, it is to avoid water suction is insufficient caused by bean dregs are bonded, and after the completion of immersion, filters out bean dregs, vibrations drain to there is no
Water is dripped, and is then put into bean dregs in -10 DEG C of freezers freezing processing 15-20 minutes, then the bean dregs that freezing processing is crossed are transferred into 3-5
Secondary immersion treatment 15-20 minutes in DEG C frozen water, apply 120r/min rotating speed during secondary immersion using centrifugation apparatus, then
Bean dregs are filtered out, are drained away the water；By the intermittent warming of low temperature, effectively the grease remained in bean dregs is condensed, then pass through secondary leaching
Bubble and centrifugal treating so that the grease of residual is easier to be squeezed out, meanwhile, low-temperature treatment does not result in soluble in soybean
The denaturation of protein, has been effectively ensured the quality of defatted soybean；
（4）Secondary cold press
By step（3）The soybean handled well carries out secondary cold press, produces defatted soybean.
Further, step（3）Described that bean dregs are put into freezing processing in -10 DEG C of freezers, the time is 18 minutes.
Further, step（3）The secondary immersion treatment, the time is 16 minutes.
Beneficial effects of the present invention：Warm water after bean dregs crushing after cold press is soaked, then is transferred to cryogenic freezing and is handled,
Then carry out the secondary immersion of cold water and coordinate centrifugal treating, by the intermittent warming of low temperature, effectively coagulate the grease remained in bean dregs
Knot, then pass through secondary immersion and centrifugal treating so that the grease of residual is easier to be squeezed out, meanwhile, low-temperature treatment will not
The denaturation of soluble protein in soybean is caused, the quality of defatted soybean has been effectively ensured.By experiment, the inventive method is used
The defatted soybean produced, that is, the advantage of higher highly-water-soluble protein content can be obtained by remaining traditional cold-press, be overcome again
The cold-press inferior position too high compared to hot moulding method fat content, makes defatted soybean have high protein, low-fat feature, greatly improves
Product quality, overcomes the deficiencies in the prior art.
Embodiment
Embodiment 1
A kind of mixing pressing method for producing defatted soybean, specially following steps：
（1）It is preferred that soybean；
（2）Cold press of soybean；
（3）Cold press is post-processed
Then plus 35 DEG C of water immersion treatments 90 minutes the bean dregs obtained after cold press are crushed, stirred during immersion every 20 minutes
Once, it is to avoid water suction is insufficient caused by bean dregs are bonded, after the completion of immersion, bean dregs are filtered out, vibrations, which are drained to there is no water, drips,
Then bean dregs are put into freezing processing 15 minutes in -10 DEG C of freezers, then the bean dregs that freezing processing is crossed are transferred to secondary in 3 DEG C of frozen water
Immersion treatment 15 minutes, is applied 120r/min rotating speed using centrifugation apparatus, then filters out bean dregs, drain the water during secondary immersion
Point；By the intermittent warming of low temperature, effectively the grease remained in bean dregs is condensed, then by secondary immersion and centrifugal treating, makes
The grease that must be remained is easier to be squeezed out, meanwhile, low-temperature treatment does not result in the denaturation of soluble protein in soybean, has
Effect ensure that the quality of defatted soybean；
（4）Secondary cold press
By step（3）The soybean handled well carries out secondary cold press, produces defatted soybean.
Embodiment 2
A kind of mixing pressing method for producing defatted soybean, specially following steps：
（1）It is preferred that soybean；
（2）Cold press of soybean；
（3）Cold press is post-processed
Then plus 40 DEG C of water immersion treatments 120 minutes the bean dregs obtained after cold press are crushed, stirred during immersion every 20 minutes
Once, it is to avoid water suction is insufficient caused by bean dregs are bonded, after the completion of immersion, bean dregs are filtered out, vibrations, which are drained to there is no water, drips,
Then bean dregs are put into freezing processing 20 minutes in -10 DEG C of freezers, then the bean dregs that freezing processing is crossed are transferred to secondary in 5 DEG C of frozen water
Immersion treatment 20 minutes, is applied 120r/min rotating speed using centrifugation apparatus, then filters out bean dregs, drain the water during secondary immersion
Point；By the intermittent warming of low temperature, effectively the grease remained in bean dregs is condensed, then by secondary immersion and centrifugal treating, makes
The grease that must be remained is easier to be squeezed out, meanwhile, low-temperature treatment does not result in the denaturation of soluble protein in soybean, has
Effect ensure that the quality of defatted soybean；
（4）Secondary cold press
By step（3）The soybean handled well carries out secondary cold press, produces defatted soybean.
Embodiment 3
A kind of mixing pressing method for producing defatted soybean, specially following steps：
（1）It is preferred that soybean；
（2）Cold press of soybean；
（3）Cold press is post-processed
Then plus 38 DEG C of water immersion treatments 110 minutes the bean dregs obtained after cold press are crushed, stirred during immersion every 20 minutes
Once, it is to avoid water suction is insufficient caused by bean dregs are bonded, after the completion of immersion, bean dregs are filtered out, vibrations, which are drained to there is no water, drips,
Then bean dregs are put into freezing processing 18 minutes in -10 DEG C of freezers, then the bean dregs that freezing processing is crossed are transferred to secondary in 4 DEG C of frozen water
Immersion treatment 18 minutes, is applied 120r/min rotating speed using centrifugation apparatus, then filters out bean dregs, drain the water during secondary immersion
Point；By the intermittent warming of low temperature, effectively the grease remained in bean dregs is condensed, then by secondary immersion and centrifugal treating, makes
The grease that must be remained is easier to be squeezed out, meanwhile, low-temperature treatment does not result in the denaturation of soluble protein in soybean, has
Effect ensure that the quality of defatted soybean；
（4）Secondary cold press
By step（3）The soybean handled well carries out secondary cold press, produces defatted soybean.
Comparative example 1
This comparative example 1 compared with Example 1, without step（3）The bean dregs dip operation, method and step in addition
All same.
Comparative example 2
This comparative example 2 compared with Example 2, without using step（3）The bean dregs freezing, method and step in addition is homogeneous
Together.
Comparative example 3
This comparative example 3 compared with Example 3, without step（3）The secondary dip operation, method and step in addition
All same.
Control group 1
Existing cold-press obtains defatted soybean.
Control group 2
Existing hot moulding method obtains defatted soybean.
Carried out respectively using defatted soybean made from above-mentioned 8 kinds of methods water-soluble in constituent analysis, statistics defatted soybean
Protein content accounting and grease accounting, average result are shown in Table 1：
Table 1
| Water-soluble protein content（%） | Fat content（%） | |
| Embodiment 1 | 42.5 | 3.1 |
| Embodiment 2 | 41.9 | 2.9 |
| Embodiment 3 | 42.1 | 2.9 |
| Comparative example 1 | 39.5 | 5.3 |
| Comparative example 2 | 40.8 | 6.5 |
| Comparative example 3 | 39.5 | 4.2 |
| Control group 1 | 41.0 | 7.1 |
| Control group 2 | 31.7 | 2.2 |
As shown in Table 1, the defatted soybean produced using the inventive method, that is, remaining traditional cold-press can obtain higher water-soluble
Property protein content advantage, cold-press is overcome again compared to the too high inferior position of hot moulding method fat content, there is defatted soybean
High protein, low-fat feature, substantially increase product quality, overcome the deficiencies in the prior art.
Claims (3)
1. a kind of mixing pressing method for producing defatted soybean, it is characterised in that be specially following steps：
（1）It is preferred that soybean；
（2）Cold press of soybean；
（3）Cold press is post-processed
Then plus 35-40 DEG C of water immersion treatment 90-120 minutes the bean dregs obtained after cold press are crushed, every 20 points during immersion
Clock is stirred once, after the completion of immersion, filters out bean dregs, and vibrations, which are drained to there is no water, is dripped, and bean dregs then are put into -10 DEG C of freezers
Middle freezing processing 15-20 minutes, then the bean dregs that freezing processing is crossed are transferred in 3-5 DEG C of frozen water secondary immersion treatment 15-20 minutes,
Apply 120r/min rotating speed during secondary immersion using centrifugation apparatus, then filter out bean dregs, drain away the water；
（4）Secondary cold press
By step（3）The soybean handled well carries out secondary cold press, produces defatted soybean.
2. a kind of mixing pressing method for producing defatted soybean according to claim 1, it is characterised in that：Step（3）Institute
State and bean dregs are put into freezing processing in -10 DEG C of freezers, the time is 18 minutes.
3. a kind of mixing pressing method for producing defatted soybean according to claim 1, it is characterised in that：Step（3）Institute
Secondary immersion treatment is stated, the time is 16 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710339422.5A CN107173448A (en) | 2017-05-15 | 2017-05-15 | A kind of mixing pressing method for producing defatted soybean |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710339422.5A CN107173448A (en) | 2017-05-15 | 2017-05-15 | A kind of mixing pressing method for producing defatted soybean |
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| CN107173448A true CN107173448A (en) | 2017-09-19 |
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| CN201710339422.5A Pending CN107173448A (en) | 2017-05-15 | 2017-05-15 | A kind of mixing pressing method for producing defatted soybean |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198009A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of chestnut Rong and preparation method thereof |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| CN114983883A (en) * | 2022-05-06 | 2022-09-02 | 南京斯拜科生物科技股份有限公司 | Preparation process of water-soluble mango kernel extract used in cosmetics |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294863A (en) * | 1999-11-05 | 2001-05-16 | 黑龙江省大豆技术开发研究中心 | Instant soybean protein noodles and its production process |
| CN101176504A (en) * | 2007-04-18 | 2008-05-14 | 广西巴马常春藤生命科技发展有限公司 | Technique of processing Huoma albumen powder |
| CN205328977U (en) * | 2016-01-18 | 2016-06-22 | 迈安德集团有限公司 | Cold press for extracting juice system of soybean |
-
2017
- 2017-05-15 CN CN201710339422.5A patent/CN107173448A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294863A (en) * | 1999-11-05 | 2001-05-16 | 黑龙江省大豆技术开发研究中心 | Instant soybean protein noodles and its production process |
| CN101176504A (en) * | 2007-04-18 | 2008-05-14 | 广西巴马常春藤生命科技发展有限公司 | Technique of processing Huoma albumen powder |
| CN205328977U (en) * | 2016-01-18 | 2016-06-22 | 迈安德集团有限公司 | Cold press for extracting juice system of soybean |
Non-Patent Citations (1)
| Title |
|---|
| 张振山，方继功: "脱脂大豆", 《豆制食品生产工艺与设备》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198009A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of chestnut Rong and preparation method thereof |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| CN114983883A (en) * | 2022-05-06 | 2022-09-02 | 南京斯拜科生物科技股份有限公司 | Preparation process of water-soluble mango kernel extract used in cosmetics |
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Application publication date: 20170919 |
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