CN1122661A

CN1122661A - Method for preparing whole milk soybean powder without unpleasant smell

Info

Publication number: CN1122661A
Application number: CN95119835A
Authority: CN
Inventors: 郭凯
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-12-25
Filing date: 1995-12-25
Publication date: 1996-05-22
Anticipated expiration: 2015-12-25
Also published as: CN1057663C

Abstract

The present invention relates to a preparation method for full cream soybean complete de-smell protein powder. The preparation method is to dip the soybean in 130-132 degree centigrade, handling the soybean under 7-8 atmospheric pressure for 35-40 minutes; the soybean milk and the dregs are separated, and heat to 135-160 degree centigrade and add salt, and then the soybean milk is ground to 120-200 screen mesh in a high speed global mill, and then the soybean milk is put into a double effect membrane lowering steamer to concentrate into water content 72 -75%, and then the soybean milk can be made into powder in a centrifugal spray tower with 8000-12000 revolution /min and hot wind temperature 130-195 degree, then the full cream soybean complete de-smell protein powder is made. This protein powder overcomes the side-effect of the soybean, and make contribution to de-smell completely of the soybean, so the full cream soybean complete de-small protein powder has development prospect and popularization value.

Description

The preparation method of whole milk soybean powder without unpleasant smell

The present invention relates to a kind of is the preparation method of the soyabean protein powder of feedstock production full fishy smell-eliminating with soybean.

The nutritive value of soybean is well-known, but since soybean exclusive anti-trophism, cause the thyroid gland enlargement, digestive discomfort, side effect such as exhaust and beany flavor, and having limited the extensive use of soybean, people expect to be that primary raw material is directly produced various cakes, pot foods with the soybean always, instant, cold spot, beverage, and replace ham sausage, ham sausage, pork luncheon meat, the part meat in the various meat intestines is to reduce cost and to improve the trophic structure of food, and local flavor, but only the intrinsic beany flavor of soybean has just limited its application, and its addition can only be less than 5%, and adds the beany flavor of also still not breaking away from people and being disliked with such consumption.In order to solve the beany flavor of soybean, enzyme process is arranged at present, do and send out, pH value method and wet heating etc., even but use these methods, still can not make soybean thoroughly take off raw meat.Japan Patent, the spy opens clear 57-202265, a kind of method of making the food stock with soybean is disclosed, but illustrated processing method complexity in this patent documentation, and mainly be to make soyabean milk beverage and, and do not relate to the method for the soy meal of making free from beany flavor as the local flavor baste of mayonnaise.

The purpose of this invention is to provide a kind of preparation soyabean protein powder and diverse method of prior art of thoroughly removing big beany flavor and various side effects, can be with the whole soybean protein milk powder that this method is produced directly as the aforementioned various food of main material production, and overcome the existing problem that can only make food additives with soy meal of the prior art, method particularly of the present invention has been made special contribution to taking off of soybean on the raw meat, the inventor has passed through extensively and profoundly and has studied, have been found that, method of the present invention is effective for achieving the above object, based on this point, the present invention is success and valuable.

The present invention is achieved in that the preparation method that a kind of whole milk soybean powder without unpleasant smell promptly is provided, and this method comprises:

1. with after the washing soybean, steeped 6-14 hour with 6 times water loggings;

2. after the soybean after will soaking is anhydrated, in temperature is under 130 ℃-132 ℃, under 7-8 atmospheric pressure, handled 35-40 minute, so that removing soybean smell, promptly, reject the gossypose of soybean, the passivation protease inhibitors through handling like this, lose the activity of snowball agglutinin, eliminate cause the peculiar smell factor and overcome above-mentioned soybean intrinsic side effect;

3. the soybean that will handle carries out the screenings separation;

4. the slurry after will separating adds salt after being heated to 135 ℃-160 ℃ again, further makes removing soybean smell, and the consumption of salt is that the basis measures with the soybean total amount is 1%-5% weight;

5. material is joined in the high speed ball mill (heterogeneous body machine) and grind twice, can take off raw meat once more until the 120-200 order;

6. then material is put into double-effect falling film evaporator, being concentrated into water content is 72-75%;

7. adding revolution is 8000-12000 rev/min, and hot blast temperature is powder process in the centrifugal spray tower under 130 ℃-195 ℃, and finally prepares whole milk soybean powder without unpleasant smell of the present invention.Realized preparing function admirable soyabean protein powder research work and finally finished the present invention.

Below, will be by embodiment to further instruction of the present invention:

Embodiment:

Full-fat bean takes off the preparation method of raw meat albumen powder, comprises the steps:

1. the water logging that adds 6 times after the washing soybean of 100kg was steeped 6-14 hour;

2. after the soybean after will soaking is anhydrated, be under 130 ℃ of-132 ℃ of temperature, under 7-8 atmospheric pressure, handled 35-40 minute, so that removing soybean smell in temperature;

3. the soybean that will handle carries out the screenings separation;

4. with salt, the consumption of salt is that benchmark measures with the soybean total amount was 1%-5% weight, so that soybean further takes off raw meat after the slurry after will separating was heated to 135-160 ℃ again;

5. material is joined (heterogeneous body machine) grinding twice in the high speed ball mill, be ground to the 120-200 order, make removing soybean smell once more;

6. then material is put into double-effect falling film evaporator, being concentrated into water content is 72%-75%;

7. putting into revolution is 8000-12000 rev/min, and hot blast temperature is powder process in the centrifugal spray tower under 130 ℃-195 ℃, promptly gets the whole milk soybean powder without unpleasant smell of 50-60kg.

The prepared full-cream soybean powder without unpleasant smell of the present invention has not only kept the high egg of soybean White matter, Multivitamin, multiple trace element, low cholesterol, the advantage of low sugar less salt is in reality Soybean has been become can arbitrarily used albumen powder, can handle very skillfully as flour And color and luster should enter, the quality exquisiteness, and mouthfeel Jiamei has overcome that soy meal only adds in the prior art Enter to be less than 5% consumption and can only make the problem that additive exists, successfully finished taking off of full-cream soybean Raw meat technology has been opened up new road for deep development and the extensive use of soybean, be extremely rising and The full-cream removing soybean smell albumen powder of promotional value.

Claims

1. the preparation method of a whole milk soybean powder without unpleasant smell is characterized in that:

(1) soybean and the water consumption with 1: 6 was soaked 6-14 hour;

(2) soybean is anhydrated after, be under 130-132 ℃ in temperature, under 7-8 atmospheric pressure, handled 35-40 minute;

(3) soybean that will handle carries out the screenings separation;

(4) add after the slurry after will separating is heated to 135 ℃-160 ℃ again and account for the salt that the soybean gross weight is 1%-5%;

(5) material is joined in the high speed ball mill, grind twice until being ground to the 120-200 order;

(6) then material is put into double-effect falling film evaporator, being concentrated into water content is 72%-75%;

(7) putting into revolution is 8000-12000 rev/min, and hot blast temperature is powder process in the centrifugal spray tower under 130 ℃-195 ℃.

2. according to the described preparation method of claim 1, it is characterized in that: after the soybean after will soaking is anhydrated, be under 112-116 ℃, under 7-8 atmospheric pressure, handled 35-40 minute in temperature.

3. according to the described preparation method of claim 1, it is characterized in that: material is joined in the high speed ball mill, grind twice until being ground to the 120-200 order.