CN107319339A - A kind of processing method of sweet potato swelling soya dreg cake - Google Patents
A kind of processing method of sweet potato swelling soya dreg cake Download PDFInfo
- Publication number
- CN107319339A CN107319339A CN201710658726.8A CN201710658726A CN107319339A CN 107319339 A CN107319339 A CN 107319339A CN 201710658726 A CN201710658726 A CN 201710658726A CN 107319339 A CN107319339 A CN 107319339A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- processing method
- swelling soya
- soya dreg
- minutes
- 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
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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention is on a kind of processing method of sweet potato swelling soya dreg cake, it is characterized in that using steam blanching before sweet potato is processed, the main endogenous enzymes polyphenol oxidase of purple sweetpotato enzymatic browning and quality decline is inactivated, enzymatic browning is prevented, and reduce the decomposition of anthocyanidin；Purple sweetpotato slurries are digested using thermostable α-amylase, decline purple sweetpotato enzymolysis liquid viscosity, condition is created for spray drying；Spray drying is conducive to improving sweet potato flour rehydration, the loss late of anthocyanidin is reduced, so as to improve product inoxidizability.
Description
Technical field
The present invention relates to food processing field, a kind of processing method of sweet potato swelling soya dreg cake is related generally to.
Background technology
China sweet potato and dregs of beans aboundresources, dregs of beans are the byproducts of fats and oils processing industry, its protein content more than 48%,
N-hexane can not especially remove whole lipids therein with protein bound polar lipid during soybean oil is leached,
These lipids for remaining in dregs of beans can be processed further the certain influence of generation to dregs of beans.And because of its not storage tolerance, inconvenience
Used as fodder is largely used in transport, at present, sweet potato, dregs of beans, and only small part is used as foodstuff Product processing, therefore, studies sweet potato
It is of great significance with the processing approach tool of dregs of beans newly.Lv Xiaoyan exists《The preparation technology and processing characteristics of purple sweet potato powder are ground
Study carefully》It is combined using zymolysis technique with drying process with atomizing and prepares purple sweet potato powder, and the processing technology of purple sweet potato powder is carried out
Optimization.Purple sweet potato powder is prepared using optimised process, and its physical and chemical quality and processing characteristics studied respectively, is purple sweet potato powder
Industrialized production and its in the food industry application provide theoretical foundation.
Xu Meihua exists《A kind of research of sweet potato dregs of beans nutritious dilated food quality and texture characteristic correlation》Middle application is single
Screw extrusion machine carries out extrusion to bean cake powder, sweet potato whole powder, wheat flour as primary raw material, to the main original of product
Material, salt, water addition are optimized, according to extrusion effect and sensory evaluation, determine extrusion formula, compound antioxygen
Agent is to the antioxidant effect of its dilated product, organoleptic indicator and the correlation of texture characteristic.To improve extrusion and puffing food product
Matter provides theoretical foundation.
The content of the invention
The present invention in order to promote sweet potato, dregs of beans utilization, enrich dilated food nutrition, improve the anti-oxidant effect of dilated product
There is provided a kind of processing method of sweet potato swelling soya dreg cake for fruit.
A kind of processing method of sweet potato swelling soya dreg cake, it is characterised in that it is made up of following step：
1）, defatted soybean meal is fitted into vacuum packaging bag, dregs of beans thin and thick is uniformly vacuum-packed afterwards, be subsequently placed in 80-85
DEG C heating water bath 25-30 minutes, takes out and rapid ice bath is cooled to room temperature, with chloroform:Methanol solvate：Highly polar water saturation is just
Butanol is with 2:1：1-2 ratio mixing is used as solvent, dregs of beans:Solvent is with 1:5-6 (m/v) ratio is extracted in 28-30 DEG C,
Extraction time 1-1.5 hours, suction filtration obtains solvent processing dregs of beans, and drying and crushing to 80-100 mesh sieves obtains bean cake powder；
2）, by fresh, no disease and pests harm and the purple sweetpotato without major injury is cleaned up, remove the lignified tissue portion on purple sweetpotato
Divide and pachydermia, uniformly slicing, steam blanching 2-3 minutes, take out rapid cooling, add water mashing, is made mass fraction 15-18%'s
Glue is ground 2-3 times in slurries, colloid mill；
3）, with fruit vinegar adjust pH value to be 5.5-6.5 step 2 gains, be preheated to 80-85 DEG C, add 25-27U/g high temperature resistants α-
Amylase enzymolysis 60-70 minutes, regulation enzymolysis liquid pH is 2.5-3 and keeps carrying out the enzyme that goes out in 5-6 minutes, is adjusted with NaCO3 solution
PH is 5.5-6.5, in 125-130 DEG C of EAT, charging rate 60-65mL/min, 60-65 DEG C of spray drying of leaving air temp,
Cross 80-100 mesh sieves and obtain purple sweet potato powder；
4）, by wheat flour and step 1 gained bean cake powder, step 3 gained purple sweet potato powder with 10:1:3-4 ratio mixing, adds 3-
3.5% salt, 50-55mg/kg TBHQs, 25-28mg/kg citric acids, 50-55mg/kg Tea Polyphenols, 50-55mg/
Kg licorices, after being sufficiently mixed, stirring adds 18-20% water premix, is cured 15-20 minutes in 30-32 DEG C；
5）, step 4 gains are added into extrusion charging aperture, with 3-3.5Kg/min charging rates, carry out extrusion, cut
Cool drying is preserved after piece.
It is an advantage of the invention that：
A kind of processing method of sweet potato swelling soya dreg cake of the present invention, anthocyan functional components are rich in purple sweetpotato, its
It is easy to be degraded by polyphenol oxidase in process, thus steam blanching is used before sweet potato is processed, purple sweetpotato can be made
The main endogenous enzymes polyphenol oxidase inactivation of enzymatic browning and quality decline.Because the main constituents of purple sweetpotato are starch,
Water absorption rate height, viscosity are big during starch gelatinization, are unfavorable for being prepared into powder using drying process with atomizing, using high temperature resistant alphalise starch
Enzyme is digested to purple sweetpotato slurries, declines purple sweetpotato enzymolysis liquid viscosity, and condition is created for spray drying；With heated-air drying
Powder is compared, and is combined the purple sweet potato powder of preparation with drying process with atomizing using zymolysis technique, not only can effectively be solved its starch and be existed
The shortcoming being easily gelatinized in purple sweet potato powder preparation process, the instantaneous drying effect of drying process with atomizing also can effectively improve anthocyanidin damage
The problem of losing serious, is conducive to improving product inoxidizability；Solubility and injectivity index substantially increase, and product is had well
Rehydration.Extraction makes the property of soybean protein isolate obtain obvious improvement, and solubility is improved, transparency increase, color
Pool is shoaled, and smell component is reduced, and rheological characteristic, gelling value and microstructure etc. all make moderate progress, and emulsion stability and foam are steady
It is qualitative to be obviously improved.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of sweet potato swelling soya dreg cake, it is characterised in that it is made up of following step：
1）, defatted soybean meal is fitted into vacuum packaging bag, dregs of beans thin and thick is uniformly vacuum-packed afterwards, be subsequently placed in 80 DEG C of water
Bath heating 25 minutes, takes out and rapid ice bath is cooled to room temperature, with chloroform:Methanol solvate：Highly polar water-saturated n-butanol with
2:1：1 ratio mixing is used as solvent, dregs of beans:Solvent is with 1:5- (m/v) ratio is extracted in 28 DEG C, and extraction time 1 is small
When, suction filtration obtains solvent processing dregs of beans, and drying and crushing to 100 mesh sieves obtains bean cake powder；
2）, by fresh, no disease and pests harm and the purple sweetpotato without major injury is cleaned up, remove the lignified tissue portion on purple sweetpotato
Divide and pachydermia, uniformly slicing, steam blanching 2 minutes, take out rapid cooling, add water mashing, and the slurries of mass fraction 18% are made,
Glue is ground 2 times in colloid mill；
3）, adjust pH value to be 5.5 the step 2 gains fruit vinegar, be preheated to 80 DEG C, add 25U/g Thermostable α-Amylases enzymolysis
60 minutes, regulation enzymolysis liquid pH was 3 and keeps carrying out the enzyme that goes out in 5 minutes, was 5.5 with NaCO3 solution regulation PH, in EAT
125 DEG C, charging rate 60mL/min, 65 DEG C of spray drying of leaving air temp cross 100 mesh sieves and obtain purple sweet potato powder；
4）, by wheat flour and step 1 gained bean cake powder, step 3 gained purple sweet potato powder with 10:1:3 ratio mixing, adds 3% and eats
Salt, 50mg/kg TBHQs, 25mg/kg citric acids, 50mg/kg Tea Polyphenols, 50mg/kg licorices, it is fully mixed
After conjunction, stirring adds 18% water premix, is cured 20 minutes in 30 DEG C；
5）, step 4 gains are added into extrusion charging aperture, with 3Kg/min charging rates, extrusion is carried out, after section
Cool drying is preserved.
Claims (5)
1. a kind of processing method of sweet potato swelling soya dreg cake, it is characterised in that it is made up of following step：
1）, defatted soybean meal is fitted into vacuum packaging bag, dregs of beans thin and thick is uniformly vacuum-packed afterwards, then heating water bath,
Take out and rapid ice bath is cooled to room temperature, with chloroform:Methanol solvate：Highly polar water-saturated n-butanol is with 2:1：1-2 ratio
Mixing is used as solvent, dregs of beans:Solvent is with 1:5-6 (m/v) ratio is extracted in 28-30 DEG C, extraction time 1-1.5 hours,
Suction filtration obtains solvent processing dregs of beans, and drying and crushing to 80-100 mesh sieves obtains bean cake powder；
2）, by fresh, no disease and pests harm and the purple sweetpotato without major injury is cleaned up, remove the lignified tissue portion on purple sweetpotato
Divide and pachydermia, uniformly slicing, steam blanching 2-3 minutes, take out rapid cooling, add water mashing, glue in slurries, colloid mill is made and grinds
2-3 times；
3）, with fruit vinegar adjust pH value to be 5.5-6.5 step 2 gains, be preheated to 80-85 DEG C, add 25-27U/g high temperature resistants α-
Amylase enzymolysis 60-70 minutes, regulation enzymolysis liquid pH is 2.5-3 and keeps carrying out the enzyme that goes out in 5-6 minutes, is adjusted with NaCO3 solution
PH is 5.5-6.5, spray drying, crosses 80-100 mesh sieves and obtains purple sweet potato powder；
4）, by wheat flour and step 1 gained bean cake powder, step 3 gained purple sweet potato powder with 10:1:3-4 ratio mixing, adds 3-
3.5% salt, 50-55mg/kg TBHQs, 25-28mg/kg citric acids, 50-55mg/kg Tea Polyphenols, 50-55mg/
Kg licorices, after being sufficiently mixed, stirring adds 18-20% water premix, is cured；
5）, step 4 gains are added into extrusion charging aperture, with 3-3.5Kg/min charging rates, carry out extrusion, cut
Cool drying is preserved after piece.
2. a kind of processing method of sweet potato swelling soya dreg cake according to claim 1, it is characterised in that step 1 heating water bath
Process is：Heated 25-30 minutes in 80-85 DEG C of water-bath.
3. a kind of processing method of sweet potato swelling soya dreg cake according to claim 1, it is characterised in that the matter of step 2 slurries
Measure fraction 15-18%.
4. the processing method of a kind of sweet potato swelling soya dreg cake according to claim 1, it is characterised in that step 3 is spray-dried
Process is：In 125-130 DEG C of EAT, charging rate 60-65mL/min, 60-65 DEG C of spray drying of leaving air temp.
5. a kind of processing method of sweet potato swelling soya dreg cake according to claim 1, it is characterised in that step 4 maturing process
For：Cured 15-20 minutes in 30-32 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658726.8A CN107319339A (en) | 2017-08-04 | 2017-08-04 | A kind of processing method of sweet potato swelling soya dreg cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658726.8A CN107319339A (en) | 2017-08-04 | 2017-08-04 | A kind of processing method of sweet potato swelling soya dreg cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319339A true CN107319339A (en) | 2017-11-07 |
Family
ID=60226124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710658726.8A Pending CN107319339A (en) | 2017-08-04 | 2017-08-04 | A kind of processing method of sweet potato swelling soya dreg cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319339A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268240A (en) * | 2023-03-30 | 2023-06-23 | 浙江省柑橘研究所 | Stable-state orange-potato beverage based on endogenous gum and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631197A (en) * | 2004-12-20 | 2005-06-29 | 北京硕泰生物技术有限责任公司 | Technology for preparing concentrated soyabean protein by continuous gradient extraction |
| CN101791098A (en) * | 2010-03-25 | 2010-08-04 | 江苏大学 | Method for preparing purple sweet potato powder by enzymolysis technology |
| CN102835542A (en) * | 2012-09-07 | 2012-12-26 | 山东省高唐蓝山集团总公司 | Method for preparing soy protein concentrate by tank group type soaking and extracting |
| CN105011021A (en) * | 2014-04-30 | 2015-11-04 | 湖南农业大学 | Sweet potato and bean pulp extrusion expansion flour food |
-
2017
- 2017-08-04 CN CN201710658726.8A patent/CN107319339A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631197A (en) * | 2004-12-20 | 2005-06-29 | 北京硕泰生物技术有限责任公司 | Technology for preparing concentrated soyabean protein by continuous gradient extraction |
| CN101791098A (en) * | 2010-03-25 | 2010-08-04 | 江苏大学 | Method for preparing purple sweet potato powder by enzymolysis technology |
| CN102835542A (en) * | 2012-09-07 | 2012-12-26 | 山东省高唐蓝山集团总公司 | Method for preparing soy protein concentrate by tank group type soaking and extracting |
| CN105011021A (en) * | 2014-04-30 | 2015-11-04 | 湖南农业大学 | Sweet potato and bean pulp extrusion expansion flour food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268240A (en) * | 2023-03-30 | 2023-06-23 | 浙江省柑橘研究所 | Stable-state orange-potato beverage based on endogenous gum and preparation method thereof |
| CN116268240B (en) * | 2023-03-30 | 2024-03-12 | 浙江省柑橘研究所 | Stable-state orange-potato beverage based on endogenous gum and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Augustin et al. | Towards a sustainable food system by design using faba bean protein as an example | |
| CN105380094A (en) | Method for processing and improving instant powder | |
| CN105380083A (en) | Nutritional rice noodles and production method thereof | |
| CN105831265A (en) | Peanut protein quick-frozen totally-vegetable meat for supplying vitamins and preparation method thereof | |
| CN103053701A (en) | Marinated dried bean curd | |
| CN104430925A (en) | High-nutrition beancurd and preparation method thereof | |
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN102160574A (en) | Nutritive soybean milk and preparing method thereof | |
| KR100825513B1 (en) | The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean | |
| CN105231271A (en) | Nutritional health-care sorghum steamed corn bread and processing method thereof | |
| CN107319339A (en) | A kind of processing method of sweet potato swelling soya dreg cake | |
| Tong | Gluten-free noodles | |
| KR101570077B1 (en) | The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method | |
| CN114052180A (en) | Method for making protein bar of germinated brown rice | |
| CN101569384A (en) | Lactone curd containing sprouted brown rice component and preparation method thereof | |
| CN107712455A (en) | A kind of fish larval diet for improving snakeheaded fish survival rate | |
| CN106615207A (en) | Dried bean curd with fruits and preparation method of dried bean curd | |
| CN104605276A (en) | Method for making bean kernel skin and method for making bean kernel dried meat floss | |
| CN105875783A (en) | Pleurotus citrinopileatus-flavor potato and raisin cake and preparation method thereof | |
| CN105941854A (en) | Postpartum sow feeding feed | |
| CN101569383A (en) | Lactone curd containing sprouted soybean component and preparation method thereof | |
| CN104996918A (en) | Composite coarse cereal rice with delicate fragrance of sweet-scented osmanthus and preparation method of composite coarse cereal rice | |
| CN104256405A (en) | Microwave vacuum puffing production method for mung bean short bread | |
| KR102196439B1 (en) | Deung-kyeo-jang sauce and manufacturing method for the same | |
| CN107712638B (en) | Preparation method of puffed black tartary buckwheat bean shreds |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171107 |
|
| RJ01 | Rejection of invention patent application after publication |