CN1242173A - Method for treatment of bean protein liquor after biological fermentation filling-in - Google Patents
Method for treatment of bean protein liquor after biological fermentation filling-in Download PDFInfo
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- CN1242173A CN1242173A CN 98112919 CN98112919A CN1242173A CN 1242173 A CN1242173 A CN 1242173A CN 98112919 CN98112919 CN 98112919 CN 98112919 A CN98112919 A CN 98112919A CN 1242173 A CN1242173 A CN 1242173A
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Abstract
The present invention relates to freshness keeping treatment of bean protein fermentation produce, that is, after the biologically fermented product is filled, it is put in the cradle of shaking bed, starting shaking, then raising temp. holding temp., naturally lowering temp., forcibly lowering temp. The so treated biological product can maintain its original mouthfeeling, colour, effective nutrient content, and the active bacteria are under inhibition state, and thus the shelf life of biologically fermented product is elongated.
Description
The present invention relates to a kind of can post-processing approach of biological products, specifically relate to a kind of plant proteins system liquid biological fermentation filling post-processing approach.
With the bean products is the protide fermented product that raw material is made, and its biofermentation system liquid is rich in nutritions such as several amino acids, organic acid and compound sugar, also contains the active bacterium enzyme composition that is of value to health in a large number simultaneously.These active bacterium are cultivated generation in the dynamic sweat of orientation, be easy to a large amount of propagation in polytrophic environment, make product rotten.Existing fresh-keeping treating method is difficult to reach the shelf-life that can prolong product, does not destroy the requirement of useful composition wherein again.Through long period of experiments, grope, a kind of Preservation Treatment of high temperature bath preferably method that has been born, the processing requirements of this method can not be killed organized enzyme fully, makes it be in holddown again and no longer breeds.But temperature and time is difficult to grasp in the operating process.When static water-bath, though the rising bath temperature can be killed active bacterium, prolong the storage life of product, mouthfeel, color can change, and nutrition also can reduce greatly.In temperature-rise period, 72～73 ℃ is the albumen set point, and under this temperature, product solidifies caking, is called albuminous degeneration on the technology, treated product color dimness, and grumeleuse is serious, makes product rejection, so method can not be used in industrial production.Once carried out antibacterial processing with ultrasonic wave to product-filled in the experiment, evidence, ultrasonic vibration (vibration) is effectively to the inhibition of active bacterium, but it is when being used for industrial production in enormous quantities, and power consumption is big.If want mass disposal, cost is very high.Can make active bacterium suppress thoroughly not continue propagation and reduce bath temperature, produce metabolism gas, cause product " swell " even " fried jar ", make product rejection.
The present invention has overcome weak point of the prior art, a kind of fresh-keeping treating method of protide fermented product is provided, it can guarantee qualities such as the original mouthfeel of product, color, effective nutrition, make active bacterium be in holddown fully, thereby extend the shelf life long preservation under the situation of not losing nutrition.
The technical solution that the present invention adopts is as follows:
Processing method behind a kind of bean protein liquor biological fermentation filling, its special character is: the biological products can after will fermenting, place in the cradle of shaking table, be soaked in the pond, start shaking table, shaking table begins swing and carries out following operation simultaneously:
A. heat up: the water in the pond is heated to 82 ℃-84 ℃.
B. insulation: water temperature in the pond is remained on 79 ℃～81 ℃, and temperature retention time is 80～100 minutes.
C. cooling naturally: make the shaking table that is equipped with can biofermentation goods break away from hot water, self-heating cooling at room temperature, Jiang Wen time is 110～130 minutes naturally.
D. forced cooling: the shaking table that will be equipped with can biofermentation goods places cold water to make it cooling, and temperature fall time is 50～70 minutes.
Technical solution of the present invention also comprises:
Water in the pond is heated to 83 ℃, and the heat temperature raising time is 50 minutes.
In the described insulating process, the water temperature in the pond remains on 80 ℃, and temperature retention time is 90 minutes.
In the described natural temperature-fall period, natural temperature fall time is 120 minutes.
The time of described forced cooling is 60 minutes.
Accompanying drawing is temperature changing curve diagram in the technical process of the present invention.
Number in the figure is described as follows:
The biological heating curve of 1-water heating curve 2-bean protein liquor
Below in conjunction with drawings and Examples the present invention is done to describe in further detail:
The production technology of beans system liquid biofermentation product is: choose quality plant albumen, as soybean, make slurries after cleaning, soaking, after the batchings such as adding sucrose, honey, the inoculation vaccine carries out biofermentation.In the orientation fermentation process, microorganism is decomposed, transforms, synthesizes soybean protein, fat, carbohydrate etc., forms the biological products that are rich in compositions such as multiple nutrients composition, several amino acids, organic acid, compound sugar.Because the biological products shelf-life after this fermentation is extremely short, so with after its can, adopt aftertreatment technology of the present invention that it is carried out antibacterial processing, that is, makes active bacterium be in downtrod resting state, extends the shelf life with this.
Implementation step of the present invention is, after the biological products can after will fermenting earlier, places in the cradle of shaking table, is immersed in the water, starts shaking table, and shaking table begins sustained oscillation and simultaneously slight up-down vibration, and hunting frequency is: 129 times/minute, and then carry out following operation:
A. heat up: the water in the pond is heated to 82 ℃～84 ℃, and optimum temperature is 83 ℃, and the heat temperature raising time generally can be about 50 minutes with room temperature height length difference.Heating-up time is unsuitable long, long, and then secondary fermentation will appear in product, cause " swell "; Heating-up time, if it was inhomogeneous to make product heat exchange occur too short, and fungistatic effect reduces, even the albumen phenomenon of condensing occurred.
B. insulation: water temperature is remained on 79 ℃～81 ℃, be advisable with 80 ℃.Temperature retention time was an optimum with about 90 minutes.Temperature retention time is also unsuitable long or too short, and temperature retention time is not enough, and is antibacterial not thorough, and shelf life of products is shortened; Temperature retention time is long, and then product mouthfeel variation can produce peculiar smell.
C. cooling naturally: the hot water that bleeds off in the pond is lowered the temperature product naturally.Naturally Jiang Wen time can be controlled in 120 minutes.Naturally Jiang Wen purpose is to prolong the antibacterial time.The too short fungistatic effect that do not reach of antibacterial time; Longly then waste energy.
D. forced cooling: inject cold water and make the product cooling in the pond, temperature fall time was controlled at 60 minutes.
In the above-mentioned whole variations in temperature operating process, shaking table has played very crucial effect, and shaking table sustained oscillation and vibration make product thermally equivalent all the time in the antibacterial processing of water-bath.And fungistatic effect the best under the amplitude of this shaking table and frequency.
Advantage and effect that the present invention has are as follows:
1, owing in water-bath Preservation Treatment process, used shaking table, make product energy in processing procedure even Be heated, eliminated product and solidified caking phenomenon, and further strengthened fungistatic effect.
2, by the control temperature and time of product in the water bath processing process, the work in can retained product The property bacterium composition, make again it be in holddown, can amount reproduction, prolonged the shelf-life of product, solve The fresh-keeping problem of protide fermented product.
Claims (5)
1, the processing method behind a kind of bean protein liquor biological fermentation filling is characterized in that: the biological products can after will fermenting, place in the cradle of shaking table, and be soaked in the pond, start shaking table, shaking table begins swing and carries out following operation simultaneously:
A. heat up: the water in the pond is heated to 82 ℃～84 ℃.
B. insulation: water temperature in the pond is remained on 79 ℃～81 ℃, and temperature retention time is 80～100 minutes.
C. cooling naturally: make the shaking table that is equipped with can biofermentation goods break away from hot water, cooling naturally at room temperature, Jiang Wen time is 110～130 minutes naturally.
D. forced cooling: the shaking table that will be equipped with can biofermentation goods places cold water to make it cooling, and temperature fall time is 50～70 minutes.
2, the processing method behind the bean protein liquor biological fermentation filling according to claim 1 is characterized in that: the water in the pond is heated to 83 ℃, and the heat temperature raising time is 50 minutes.
3, the processing method behind the bean protein liquor biological fermentation filling according to claim 1 and 2 is characterized in that: in the described insulating process, the water temperature in the pond remains on 80 ℃, and temperature retention time is 90 minutes.
4, the processing method behind the bean protein liquor biological fermentation filling according to claim 3 is characterized in that: in the described natural temperature-fall period, natural temperature fall time is 120 minutes.
5, the processing method behind the bean protein liquor biological fermentation filling according to claim 4, it is characterized in that: the time of described forced cooling is 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98112919 CN1242173A (en) | 1998-07-21 | 1998-07-21 | Method for treatment of bean protein liquor after biological fermentation filling-in |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98112919 CN1242173A (en) | 1998-07-21 | 1998-07-21 | Method for treatment of bean protein liquor after biological fermentation filling-in |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1242173A true CN1242173A (en) | 2000-01-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98112919 Pending CN1242173A (en) | 1998-07-21 | 1998-07-21 | Method for treatment of bean protein liquor after biological fermentation filling-in |
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| CN (1) | CN1242173A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102247609A (en) * | 2011-04-29 | 2011-11-23 | 孙铭学 | Cooling and sterilizing process for protein preparation and special horizontal type shaking table thereof |
-
1998
- 1998-07-21 CN CN 98112919 patent/CN1242173A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102247609A (en) * | 2011-04-29 | 2011-11-23 | 孙铭学 | Cooling and sterilizing process for protein preparation and special horizontal type shaking table thereof |
| CN102247609B (en) * | 2011-04-29 | 2013-11-06 | 孙铭学 | Special horizontal type shaking table for cooling and sterilizing process for protein preparation |
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