CN111903916A - Preparation method of pea powder - Google Patents
Preparation method of pea powder Download PDFInfo
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- CN111903916A CN111903916A CN202010842281.0A CN202010842281A CN111903916A CN 111903916 A CN111903916 A CN 111903916A CN 202010842281 A CN202010842281 A CN 202010842281A CN 111903916 A CN111903916 A CN 111903916A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 title claims description 27
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 185
- 241000219843 Pisum Species 0.000 claims abstract description 113
- 240000004713 Pisum sativum Species 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 238000011010 flushing procedure Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 239000002351 wastewater Substances 0.000 claims description 37
- 238000012216 screening Methods 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 9
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- 239000012535 impurity Substances 0.000 claims description 7
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- 150000004676 glycans Chemical class 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
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- 241001465754 Metazoa Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 230000010874 maintenance of protein location Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
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- 239000002881 soil fertilizer Substances 0.000 claims description 3
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- 238000003828 vacuum filtration Methods 0.000 claims description 3
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- 238000010411 cooking Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
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- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 241000238631 Hexapoda Species 0.000 description 4
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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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/24—Treatment of water, waste water, or sewage by flotation
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/52—Treatment of water, waste water, or sewage by flocculation or precipitation of suspended impurities
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/32—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Hydrology & Water Resources (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Organic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
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Abstract
The invention discloses a preparation method of pea flour, which relates to the field of pea flour production and comprises the following steps: the method comprises the following steps: selecting proper pea raw materials, and selecting peas with low sugar content for production operation; step two: soaking and cleaning pea raw materials; step three: steaming the pea raw material, and flushing with running water to reduce the sugar content in the pea raw material; step four: and grinding the cooked peas into pulp. According to the invention, through the steps of material selection, cooking, filter pressing, ultrafiltration and microwave desugaring, the sugar content in the pea flour is reduced for many times in the manufacturing procedure of the pea flour, and the sugar content in the pea flour is reduced, so that the original 49% sugar content of peas is reduced to 14-20% through a plurality of steps, beans have the benefit of supplementing dietary fibers and high-quality protein to people, and the pea flour with low sugar content not only has the purpose of supplementing nutrition for hyperglycemia patients, but also has lower intake risk.
Description
Technical Field
The invention relates to the field of pea powder production, in particular to a preparation method of pea powder.
Background
The pea powder is a coarse cereal product which is very popular with Yunnan people, is prepared by grinding dried pea grains into petals, peeling, soaking by water, adding water, grinding into slurry, filtering, decocting into paste, cooling and then condensing, has fine, smooth and tender texture, turmeric color and special fragrance of peas, can be eaten hot or cold after being cooked by kungfu shaping, has sweet and slightly cold pea nature and taste, has the effects of strengthening the middle warmer and replenishing qi and detoxifying, and is suitable for symptoms such as difficult urination, lower abdominal fullness, thirst quenching, women's milk obstruction and the like.
The pea powder is popular with people due to the special effect, but the pea is not suitable for people with diabetes due to the high sugar content of pea in bean food, about 50 tons of high-concentration high-protein bean dreg wastewater is generated in the pulping and press-filtering process in the existing pea powder manufacturing process, the wastewater is treated by an anaerobic process and an aerobic process in the prior art, the biological reaction time is long, and the protein in the wastewater cannot be utilized.
Disclosure of Invention
The invention aims to: in order to solve the problems that peas are not suitable for people with diabetes due to high sugar content in bean food, about 50 tons of high-concentration high-protein bean dreg wastewater exists in the process of grinding and press filtering in the existing pea powder manufacturing process, the wastewater is treated by an anaerobic process and an aerobic process, the biological reaction time is long, and protein in the wastewater cannot be utilized, the pea powder manufacturing method is provided.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of pea meal comprises the following steps:
the method comprises the following steps: selecting proper pea raw materials, and selecting peas with low sugar content for production operation;
step two: soaking and cleaning pea raw materials;
step three: steaming the pea raw material, and flushing with running water to reduce the sugar content in the pea raw material;
step four: grinding the cooked peas into thick liquid;
step five: then, filter pressing is carried out on the bean dregs by using a filter press, and the bean dregs wastewater is treated to retain protein;
step six: filtering sugar in the filtered starch milk by using an ultrafilter;
step seven: drying the mixture by using a steam interlayer stirring pot;
step eight: screening the pea powder by using a screening machine;
step nine: adopting a microwave treatment mode to carry out desugaring treatment on the rice again;
step ten: and (4) drying for the second time, and packaging and quality inspection the dried pea powder.
Preferably, in the first step, suitable pea raw materials are selected, tender peas and yellow peas are not adopted, and green peas in the middle growth stage are adopted.
Preferably, the step two of soaking and cleaning the pea raw material comprises the following steps:
s1: cleaning selected peas, and soaking in 40-50 deg.C warm water for 10-12 hr;
s2: peeling the peas by adopting a peeling machine after soaking, and putting the peeled peas into a cleaning machine again for cleaning;
s3: washing peas with flowing water to remove silt impurities in peas, controlling the water temperature at 10-15 ℃ and the washing time at 1-3 hours.
Preferably, in the third step, the pea raw material is subjected to steam cooking, and after the cooking, the sugar content in the pea raw material is reduced by adopting a mode of flushing with running water, and the method comprises the following steps:
s1: steaming peas in a steam steamer for 2-3 hours, sampling the peas, and measuring the sugar content of the peas;
s2: taking out the steamed peas, cooling, and directly soaking with hot water at 85-100 deg.C for 2 hr;
s3: repeating the step S2 after the primary soaking, soaking the pea seeds by hot water for 4-6 times, sampling the pea seeds after each soaking, and measuring the sugar content in the pea seeds;
s4: then flushing the pea with flowing cold water for 2-6 hours, and sampling and determining the sugar content of the pea after flushing.
Preferably, the cooked peas are ground into pulp in the fourth step, and 4-5 times of water is added into the soaked peas for grinding.
Preferably, in the fifth step, the filter pressing is carried out by using a filter press, and the bean dregs wastewater is treated, wherein the protein retention comprises the following steps:
s1: separating and filtering by using a screen with more than 80 meshes to separate the starch milk from the bean skin and the bean dregs, wherein the primary screening effect is poor, and the screening can be carried out for multiple times;
s2: collecting the wastewater generated during treatment, adding a certain proportion of flocculant into the wastewater, stirring the wastewater, and waiting for a period of time to enable bean dregs in the wastewater to be deposited at the bottom of a barrel in a mud shape;
s3: then, separating the protein in the barrel from the water by using air floatation equipment, and floating the protein in the wastewater on the water surface under the action of the air floatation equipment;
s4: scraping the protein suspended on the water surface into a charging basket by using scraping equipment, collecting, putting the protein in the charging basket into drying equipment, and drying, wherein the dried protein can be used as a high-quality animal feed raw material, so that the protein in the wastewater can be reused;
s5: the bean dregs in mud shape in the barrel can be used as soil fertilizer after being discharged and transported.
Preferably, an ultrafiltration machine is adopted in the sixth step to filter sugar in the pressure-filtered starch milk, the ultrafiltration machine with the highest precision can be adopted to filter the starch milk for multiple times, and the sugar content in the starch milk is measured after the filtration operation.
Preferably, screening the pea powder by using a screening machine in the eighth step can avoid doping other impurities in the pea powder in the transportation process, and the screening selection screen mesh number is 100-120 meshes.
Preferably, the step nine is implemented by microwave treatment, and the desugaring treatment is implemented again, including:
s1: taking pea meal, placing the pea meal in a container capable of being subjected to microwave, adding a proper amount of distilled water, wherein the ratio of the distilled water to the pea meal is 4:1-12:1, and then mixing;
s2: setting microwave power at 160W-480W, setting microwave time at 5-20min, then performing microwave, wherein the microwave process is not stirred, and performing vacuum filtration on substances subjected to microwave;
s3: placing the extracted clear liquid into a water bath kettle at 80 ℃ for distillation and concentration, concentrating to 4 times, and then adding the extracting solution into 4 times of 95% ethanol for precipitating polysaccharide;
s4: vacuum filtering again, and removing ethanol and crude polysaccharide;
s5: and then mixing the clear liquid with the pea powder which is not filtered for the second time, and measuring the sugar content again after drying.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, through the steps of material selection, cooking, filter pressing, ultrafiltration and microwave desugaring, the sugar content in the pea flour is reduced for many times in the manufacturing procedure of the pea flour, and the sugar content in the pea flour is reduced, so that the original 49% sugar content of peas is reduced to 14-20% through a plurality of steps, beans have the benefit of supplementing dietary fibers and high-quality protein to people, and the pea flour with low sugar content not only has the purpose of supplementing nutrition for hyperglycemia patients, but also has lower intake risk.
2. The invention carries out flocculation and air flotation equipment treatment on the wastewater in the manufacturing process, so that protein is not wasted, and the high-quality protein is dried and then used as animal feed, thereby having more use value than the prior method which utilizes anaerobic and aerobic technology for separation, having shorter time consumption and better treatment effect.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations and positional relationships shown, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art. The following describes an embodiment of the present invention based on its overall structure.
Example 1
A preparation method of pea meal comprises the following steps:
the method comprises the following steps: selecting proper pea raw materials, and selecting peas with low sugar content for production operation;
step two: soaking and cleaning pea raw materials;
step three: steaming the pea raw material, and flushing with running water to reduce the sugar content in the pea raw material;
step four: grinding the cooked peas into thick liquid;
step five: then, filter pressing is carried out on the bean dregs by using a filter press, and the bean dregs wastewater is treated to retain protein;
step six: filtering sugar in the filtered starch milk by using an ultrafilter;
step seven: drying the mixture by using a steam interlayer stirring pot;
step eight: screening the pea powder by using a screening machine;
step nine: adopting a microwave treatment mode to carry out desugaring treatment on the rice again;
step ten: and (4) drying for the second time, and packaging and quality inspection the dried pea powder.
According to the invention, through the steps of material selection, cooking, filter pressing, ultrafiltration and microwave desugaring, the sugar content in the pea flour is reduced for many times in the manufacturing procedure of the pea flour, and the sugar content in the pea flour is reduced, so that the original 49% sugar content of peas is reduced to 14-20% through a plurality of steps, beans have the benefit of supplementing dietary fibers and high-quality protein to people, and the pea flour with low sugar content not only has the purpose of supplementing nutrition for hyperglycemia patients, but also has lower intake risk.
Example 2
In the first step, proper pea raw materials are selected, tender peas and yellow peas are not adopted, and green peas in the middle growth period are adopted.
In this embodiment, the green peas have a high sugar content and are not used, and the yellow peas in the later stage of growth have a high incidence of possible diseases, and are not used, and the general pea period is 7-9 months, and the peas are picked at the beginning of 8 months, and can be put into production after being picked, and the details of the growth and sugar content of the peas are shown in table 1:
table 1 shows the pea picking period and sugar content
From the above table, it can be seen that peas had a small sugar content and no disease and insect damage in the period from 7/month 1 to 7/month 15, but had a small diameter of the inner particles and were not suitable for picking immediately after picking, whereas peas from 7/month 16 to 7/month 30 had the largest sugar content and had no disease and insect damage, and had a large diameter of the inner particles and were not suitable for picking because of their high sugar content, and the picking effect was the best in this period since the sugar content was reduced in the period from 8/month 1 to 8/month 15, no disease and insect damage, and the inner particle diameter was large, and there were diseases and insect pests that adversely affected the yield and quality of peas after 8/month 6 to 8/month 30 and 9.
Example 3
The step two of soaking and cleaning the pea raw material comprises the following steps:
s1: cleaning selected peas, and soaking in 40-50 deg.C warm water for 10-12 hr;
s2: peeling the peas by adopting a peeling machine after soaking, and putting the peeled peas into a cleaning machine again for cleaning;
s3: washing peas with flowing water to remove silt impurities in peas, controlling the water temperature at 10-15 ℃ and the washing time at 1-3 hours.
In the embodiment, in the soaking step, the standard for judging whether the peas are soaked can be referred to, the peas are peeled by hands, and if the peas are squeezed by hands, the skin of the bean can be easily peeled off, and the bean pulp can be easily crushed.
Example 4
In the third step, pea raw material is steamed and cooked, and the sugar content in pea raw material is reduced by adopting a running water flushing mode after the pea raw material is steamed and cooked, and the method comprises the following steps:
s1: steaming peas in a steam steamer for 2-3 hours, sampling the peas, and measuring the sugar content of the peas;
s2: taking out the steamed peas, cooling, and directly soaking with hot water at 85-100 deg.C for 2 hr;
s3: repeating the step S2 after the primary soaking, soaking the pea seeds by hot water for 4-6 times, sampling the pea seeds after each soaking, and measuring the sugar content in the pea seeds;
s4: then flushing the pea with flowing cold water for 2-6 hours, and sampling and determining the sugar content of the pea after flushing.
In this example, the sugar scores of table 2 were obtained by setting peas obtained in S1 to specimen a1, setting peas obtained in S3 to specimen B1, B2, B3, B4, B5 and B6, and setting peas obtained in S4 to specimen C1:
TABLE 2 sugar content of samples A, B and C
It is clearly observed that the sugar content of the samples a1, B1, B2, B3, B4, B5, B6 and C1 decreased gradually, but the change of the protein and fat inside them was small, and thus it was possible to obtain the method according to S1-S4 in step three, which can make the sugar content in peas decrease without affecting the protein content and fat content inside them.
Example 5
And step four, grinding the cooked peas into pulp, and adding 4-5 times of water into the soaked peas to grind into pulp.
In this embodiment, adopt the grinder to grind it, can carry out sediment thick liquid filtration separation first after the grinding, utilize the screen cloth to filter the great sediment thick liquid of granule earlier.
Example 6
And step five, performing filter pressing on the bean dregs by using a filter press, and treating the bean dregs wastewater, wherein the protein retention step comprises the following steps:
s1: separating and filtering by using a screen with more than 80 meshes to separate the starch milk from the bean skin and the bean dregs, wherein the primary screening effect is poor, and the screening can be carried out for multiple times;
s2: collecting the wastewater generated during treatment, adding a certain proportion of flocculant into the wastewater, stirring the wastewater, and waiting for a period of time to enable bean dregs in the wastewater to be deposited at the bottom of a barrel in a mud shape;
s3: then, separating the protein in the barrel from the water by using air floatation equipment, and floating the protein in the wastewater on the water surface under the action of the air floatation equipment;
s4: scraping the protein suspended on the water surface into a charging basket by using scraping equipment, collecting, putting the protein in the charging basket into drying equipment, and drying, wherein the dried protein can be used as a high-quality animal feed raw material, so that the protein in the wastewater can be reused;
s5: the bean dregs in mud shape in the barrel can be used as soil fertilizer after being discharged and transported.
In this example, the differences between the anaerobic and aerobic treatment of wastewater and the flocculation treatment are shown in Table 3
Table 3 shows two ways of treating the okara wastewater
It can be observed according to the table, the mode that uses flocculation treatment in the aspect of required equipment, place, energy consumption and duration is all better than anaerobic aerobic in the past, economic environmental protection more, the input is less, and obtain fertilizer more soon, through carrying out flocculation and air supporting equipment with waste water in the manufacture craft and handling, make protein can not be extravagant, high-quality protein is as animal feed after drying, not only than current utilization anaerobic aerobic technique separation more favorable to use value, and consuming time is shorter, the treatment effect is better, waste water as fertilizer and fodder can be to a certain extent with the source of economic return, reach certain balance of income and expenditure, can obtain better economic benefits.
Example 7
And sixthly, filtering sugar in the filter-pressed starch milk by using an ultrafiltration machine, wherein the ultrafiltration machine with the highest precision can be used for filtering the starch milk for multiple times, and measuring the sugar content in the starch milk after the filtering operation.
In this example, the sugar content measured at this time was set to D1, and the sugar content measured in example 9 was measured to E1, which is shown in table 4 of the sugar content in example 9.
Example 8
And screening the pea powder by using a screening machine in the step eight, so that other impurities doped in the pea powder in the transportation process can be avoided, and the mesh number of the screening selection filter screen is 100-120 meshes.
In this embodiment, use the screening machine to sieve it can guarantee the precision of pea powder to and avoid the pea powder inside other impurity particles of having adulterated in the transportation, ensure the quality of later stage pea powder.
Example 9
And step nine, adopting a microwave treatment mode, and performing desugaring treatment on the mixture again, wherein the microwave treatment mode comprises the following steps of:
s1: taking pea meal, placing the pea meal in a container capable of being subjected to microwave, adding a proper amount of distilled water, wherein the ratio of the distilled water to the pea meal is 4:1-12:1, and then mixing;
s2: setting microwave power at 160W-480W, setting microwave time at 5-20min, then performing microwave, wherein the microwave process is not stirred, and performing vacuum filtration on substances subjected to microwave;
s3: placing the extracted clear liquid into a water bath kettle at 80 ℃ for distillation and concentration, concentrating to 4 times, and then adding the extracting solution into 4 times of 95% ethanol for precipitating polysaccharide;
s4: vacuum filtering again, and removing ethanol and crude polysaccharide;
s5: and then mixing the clear liquid with the pea powder which is not filtered for the second time, and measuring the sugar content again after drying.
In this example, the sugar content of the sampled pea meal in the steps 6 and 9 is shown in table 4:
TABLE 4 sugar content determination of sampled pea flour in the step 6 and step 9 procedures
| Specimen (variants) | D1 | E1 |
| Sugar content (%) | 20％ | 14％ |
| Protein (%) | 21％ | 21％ |
| Fat (%) | 1.5％ | 1.5％ |
From the above table observation, according to the samples sampled in the steps, the sugar content in peas is gradually reduced from 49% to 14% according to A1, B1, B2, B3, B4, B5, B6, C1, D1 and E1, so that the sugar content of the beans is greatly reduced, but the nutritional value is not reduced, the protein content and fat in the peas are basically not changed, that is, when the sugar content is reduced, the nutritional value in the peas can meet the requirements of people with hyperglycemia, all the steps are integrated, the economic investment is reduced in the aspect of treating wastewater, feed and fertilizer are obtained more quickly, a certain economic source recovery can be obtained, the balance expenditure is realized, and a better economic effect is achieved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (9)
1. A preparation method of pea meal is characterized by comprising the following steps:
the method comprises the following steps: selecting proper pea raw materials, and selecting peas with low sugar content for production operation;
step two: soaking and cleaning pea raw materials;
step three: steaming the pea raw material, and flushing with running water to reduce the sugar content in the pea raw material;
step four: grinding the cooked peas into thick liquid;
step five: then, filter pressing is carried out on the bean dregs by using a filter press, and the bean dregs wastewater is treated to retain protein;
step six: filtering sugar in the filtered starch milk by using an ultrafilter;
step seven: drying the mixture by using a steam interlayer stirring pot;
step eight: screening the pea powder by using a screening machine;
step nine: adopting a microwave treatment mode to carry out desugaring treatment on the rice again;
step ten: and (4) drying for the second time, and packaging and quality inspection the dried pea powder.
2. The method for producing pea flour as claimed in claim 1, wherein: in the first step, proper pea raw materials are selected, tender peas and yellow peas are not adopted, and green peas in the middle growth period are adopted.
3. The method for producing pea flour as claimed in claim 1, wherein: the step two of soaking and cleaning the pea raw material comprises the following steps:
s1: cleaning selected peas, and soaking in 40-50 deg.C warm water for 10-12 hr;
s2: peeling the peas by adopting a peeling machine after soaking, and putting the peeled peas into a cleaning machine again for cleaning;
s3: washing peas with flowing water to remove silt impurities in peas, controlling the water temperature at 10-15 ℃ and the washing time at 1-3 hours.
4. The method for producing pea flour as claimed in claim 1, wherein: in the third step, pea raw material is steamed and cooked by steam, and the sugar content in pea raw material is reduced by adopting a mode of flushing with running water after the pea raw material is steamed and cooked, and the method comprises the following steps:
s1: steaming peas in a steam steamer for 2-3 hours, sampling the peas, and measuring the sugar content of the peas;
s2: taking out the steamed peas, cooling, and directly soaking with hot water at 85-100 deg.C for 2 hr;
s3: repeating the step S2 after the primary soaking, soaking the pea seeds by hot water for 4-6 times, sampling the pea seeds after each soaking, and measuring the sugar content in the pea seeds;
s4: then flushing the pea with flowing cold water for 2-6 hours, and sampling and determining the sugar content of the pea after flushing.
5. The method for producing pea flour as claimed in claim 1, wherein: and in the fourth step, the cooked peas are ground into pulp, and 4-5 times of water is added into the soaked peas to be ground into pulp.
6. The method for producing pea flour as claimed in claim 1, wherein: and in the fifth step, filter pressing is carried out on the bean dregs wastewater by using a filter press, and the bean dregs wastewater is treated, wherein the protein retention step comprises the following steps:
s1: separating and filtering by using a screen with more than 80 meshes to separate the starch milk from the bean skin and the bean dregs, wherein the primary screening effect is poor, and the screening can be carried out for multiple times;
s2: collecting the wastewater generated during treatment, adding a certain proportion of flocculant into the wastewater, stirring the wastewater, and waiting for a period of time to enable bean dregs in the wastewater to be deposited at the bottom of a barrel in a mud shape;
s3: then, separating the protein in the barrel from the water by using air floatation equipment, and floating the protein in the wastewater on the water surface under the action of the air floatation equipment;
s4: scraping the protein suspended on the water surface into a charging basket by using scraping equipment, collecting, putting the protein in the charging basket into drying equipment, and drying, wherein the dried protein can be used as a high-quality animal feed raw material, so that the protein in the wastewater can be reused;
s5: the bean dregs in mud shape in the barrel can be used as soil fertilizer after being discharged and transported.
7. The method for producing pea flour as claimed in claim 1, wherein: and sixthly, filtering sugar in the filter-pressed starch milk by using an ultrafiltration machine, wherein the ultrafiltration machine with the highest precision can be used for filtering the starch milk for multiple times, and measuring the sugar content in the starch milk after the filtering operation.
8. The method for producing pea flour as claimed in claim 1, wherein: and screening the pea powder by using a screening machine in the step eight, so that other impurities doped in the pea powder in the transportation process can be avoided, and the screening selection filter screen is 100-120 meshes.
9. The method for producing pea flour as claimed in claim 1, wherein: in the ninth step, a microwave treatment mode is adopted, and the sugar removal treatment is carried out again, and the method comprises the following steps:
s1: taking pea meal, placing the pea meal in a container capable of being subjected to microwave, adding a proper amount of distilled water, wherein the ratio of the distilled water to the pea meal is 4:1-12:1, and then mixing;
s2: setting microwave power at 160W-480W, setting microwave time at 5-20min, then performing microwave, wherein the microwave process is not stirred, and performing vacuum filtration on substances subjected to microwave;
s3: placing the extracted clear liquid into a water bath kettle at 80 ℃ for distillation and concentration, concentrating to 4 times, and then adding the extracting solution into 4 times of 95% ethanol for precipitating polysaccharide;
s4: vacuum filtering again, and removing ethanol and crude polysaccharide;
s5: and then mixing the clear liquid with the pea powder which is not filtered for the second time, and measuring the sugar content again after drying.
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| WO2022247850A1 (en) * | 2021-05-25 | 2022-12-01 | Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd | A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave |
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