CN1631229A - Method for making soybean meal without fishy smell - Google Patents
Method for making soybean meal without fishy smell Download PDFInfo
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- CN1631229A CN1631229A CNA2003101130324A CN200310113032A CN1631229A CN 1631229 A CN1631229 A CN 1631229A CN A2003101130324 A CNA2003101130324 A CN A2003101130324A CN 200310113032 A CN200310113032 A CN 200310113032A CN 1631229 A CN1631229 A CN 1631229A
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Abstract
The invention provides a method for making soybean meal without fishy smell, wherein lipoxidase deletion soybean is used as the raw material, and novel smell expelling treatment method is introduced. The smell-free soybean meal can be consumed by people sensitive to soybean smell.
Description
[technical field]
The present invention relates to the food production field, particularly a kind of manufacture method of novel odourless soybean powder.
[background technology]
Soybean is the oil crops of high protein, and its goods are protein content height, nutritious not only, and does not contain the physiologically active ingredient that contains in cholesterol, the especially soybean and more and more be subjected to people's favor, and couple human body beneficial's checking is arranged.Along with the progress of social civilization, the demand of bean product is increasing, and soy meal is wherein generally accepted a kind of goods.
Soybean is the plant protein source of high-quality, but because it contains 1% lipoxidase, oxidation takes place energy catalysis unrighted acid, produces fatty acid hydroperoxide, thereby makes bean product that bad fishy smell be arranged.For many years, remove fishy smell is putting the axe in the helve of processing always.General physics or the chemical method of adopting eliminated beany flavor in the soybean processing process, as ZL92113888.1, disclose and a kind ofly utilized steam cure to remove soybean raw meat astringent taste, vapor (steam) temperature is greater than 100 ℃, ultra micro abrasive dust under drying regime adds bean powder water pulping, spray-dired instant soybean powder New Machining Technology more then, not only increases cost, often cause that soybean protein solubility descends, and has reduced nutritional quality.Above defective at present technology exists proposes the inventive method.
[summary of the invention]
The object of the present invention is to provide a kind of employing lipoxidase deletant soybean material, and add novel odourless soybean powder manufacture method of taking off the raw meat processing method.
Specifically, the inventive method comprises the steps:
1) selects materials: selected lipoxidase deletant soybean;
2) grind: under 75-85 ℃ of condition, be 6.8-7.2, contain 0.005-0.015M Ca with the pH value
2+Water grind.
Adopt the method for above step, can produce the odourless soybean powder, thereby widen the soy meal range of application, make people's group energy of fishy smell sensitivity edible in conjunction with routine
In specific embodiment, the inventive method can adopt for example the following step: a, select materials; B, the broken lobe of decortication; C, corase grind; D, fine grinding e, sieve; F, separation; G, batching; H, sterilization deodorization; I, vacuum concentrate; J, high-pressure homogeneous; K, spray-drying; L, packing.
The inventive method provides a kind of manufacture method of odourless soybean powder, comprises the following steps:
A. select materials: selected lipoxidase deletant soybean;
B. lobe is broken in decortication: with the broken lobe of selected soybean peeling, the peeling rate is more than 95%, and every beans are divided into 2～4 lobes;
C. corase grind: under about 80 ℃ of conditions, be about 7.0, contain about 0.01M Ca with the pH value
2+Water roughly grind;
D. fine grinding is sieved: pass through 100 eye mesh screens after the slurry fine grinding after will roughly grinding;
E. screenings separates: the slurry solid recovery rate after sieving is more than 50%;
F. prepare burden: add 0～40% granulated sugar and flavouring agent;
G. sterilization deodorization: sterilization in 3～6 seconds under 120～135 ℃ of high temperature;
H. vacuum concentrates: utilize double-effect falling film evaporator to concentrate slurry to dry substance concentration and reach 15～25%;
I. high-pressure homogeneous: as to smash fat globule in the slurry, fully mix with other material;
J. spray-drying: adopt pressure spray dryer.Described Ca
2+Can be various edible calcium salts, for example calcium chloride and calcium sulfate etc.
The inventive method has the following advantages:
1. adopted lipoxidase deletant soybean material first.
2. handle and to have introduced Ca taking off raw meat
2+With the qualification of pH, and make temperature be maintained at about 80 ℃, fully make fat oxidation enzyme deactivation residual in the soybean material;
3. the soy meal of this method production does not have fishy smell, has widened the soy meal range of application, makes people's group energy of fishy smell sensitivity edible.
[specific embodiment]
Embodiment 1
Selected lipoxidase deletant soybean " middle special No. 1 " 50kg, decontamination, go mouldy, worm-eaten and scab beans, soybean is put into the peeling machine lobe of peeling brokenly, the peeling rate reaches 98%, every beans are divided into 2～4 lobes, beans behind the broken lobe of decortication is added in the fiberizer, and adding the pH value simultaneously is 7.0, contains 0.01M CaCl
2Water 500kg, regulate temperature and reach 80 ℃, roughly ground 1 hour.Again above-mentioned slurries are imported in the colloid mill and carried out fine grinding 0.5 hour, slurries are passed through 100 eye mesh screens, bean dregs are separated with slurries, solid content is more than 50% in the slurries, because of taste need add 40% granulated sugar and flavouring agent, utilize the sterilization deodorization in 6 seconds under 120 ℃ of high temperature of vacreation deodorization unit, utilizing the double-effect falling film evaporator vacuum to concentrate makes the dry substance concentration in the slurries reach 20%, smash fat globule in the slurries by high pressure homogenizer, fully mix with other material, adopt compression sprayer to carry out spray-drying, the sprayer inlet temperature is 165 ℃, and temperature of outgoing air is 85 ℃, pressure is 5kpa, nozzle bore is φ 2.6mm, and the bean powder after the spray-drying is through the powder that dries in the air, cross 80 mesh sieves, packing gets final product.
Embodiment 2
Selected lipoxidase deletant soybean " middle special No. 1 " 50kg, decontamination, go mouldy, worm-eaten and scab beans, soybean is put into the peeling machine lobe of peeling brokenly, the peeling rate reaches 95%, every beans are divided into 2～4 lobes, beans behind the broken lobe of decortication is added in the fiberizer, and adding the pH value simultaneously is 6.8, contains 0.005M CaCl
2Water 500kg, regulate temperature and reach 80 ℃, roughly ground 1.2 hours.Again above-mentioned slurries are imported in the colloid mill and carried out fine grinding 0.5 hour, slurries are passed through 100 eye mesh screens, bean dregs are separated with slurries, solid content is more than 55% in the slurries, because of taste need add 30% granulated sugar and flavouring agent, utilize the sterilization deodorization in 5 seconds under 125 ℃ of high temperature of vacreation deodorization unit, utilizing the double-effect falling film evaporator vacuum to concentrate makes the dry substance concentration in the slurries reach 15%, smash fat globule in the slurries by high pressure homogenizer, fully mix with other material, adopt compression sprayer to carry out spray-drying, the sprayer inlet temperature is 160 ℃, and temperature of outgoing air is 85 ℃, pressure is 4.5kpa, nozzle bore is φ 3.0mm, and the bean powder after the spray-drying is through the powder that dries in the air, cross 80 mesh sieves, packing gets final product.
Embodiment 3
Selected lipoxidase deletant soybean " middle special No. 1 " 50kg, decontamination, go mouldy, worm-eaten and scab beans, soybean is put into the peeling machine lobe of peeling brokenly, the peeling rate reaches 98%, every beans are divided into 2～4 lobes, beans behind the broken lobe of decortication is added in the fiberizer, and adding the pH value simultaneously is 7.2, contains 0.015M CaCl
2Water 500kg, regulate temperature and reach 80 ℃, roughly ground 1 hour.Again above-mentioned slurries are imported in the colloid mill and carried out fine grinding 0.5 hour, slurries are passed through 100 eye mesh screens, bean dregs are separated with slurries, solid content is more than 50% in the slurries, because of taste need add 35% granulated sugar and flavouring agent, utilize the sterilization deodorization in 4 seconds under 135 ℃ of high temperature of vacreation deodorization unit, utilizing the double-effect falling film evaporator vacuum to concentrate makes the dry substance concentration in the slurries reach 25%, smash fat globule in the slurries by high pressure homogenizer, fully mix with other material, adopt compression sprayer to carry out spray-drying, the sprayer inlet temperature is 170 ℃, and temperature of outgoing air is 90 ℃, pressure is 5.5kpa, nozzle bore is φ 3.0mm, and the bean powder after the spray-drying is through the powder that dries in the air, cross 80 mesh sieves, packing gets final product.
160～170 ℃, 85～90 ℃ of temperature of outgoing airs, pressure are 4.5-5.5kpa, and nozzle bore is φ 2.6～3.0mm.
Claims (3)
1, a kind of manufacture method of odourless soybean powder is characterized in that comprising the following steps:
1) selects materials: selected lipoxidase deletant soybean;
2) grind: under 75-85 ℃ of condition, be 6.8-7.2, contain 0.005-0.015M Ca with the pH value
2+Water grind.
2, the manufacture method of a kind of odourless soybean powder according to claim 1 is characterized in that: described grinding is meant under 80 ℃ of conditions, is 7 with the pH value, contains 0.01M Ca
2+Water grind.
3, the manufacture method of a kind of odourless soybean powder according to claim 1 and 2 is characterized in that comprising the following steps:
A. select materials: selected lipoxidase deletant soybean;
B. lobe is broken in decortication: with the broken lobe of selected soybean peeling, the peeling rate is more than 95%, and every beans are divided into 2～4 lobes;
C. corase grind: under about 80 ℃ of conditions, be about 7.0, contain about 0.01M Ca with the pH value
2+Water roughly grind;
E. fine grinding is sieved: pass through 100 eye mesh screens after the slurry fine grinding after will roughly grinding;
F. screenings separates: the slurry solid recovery rate after sieving is more than 50%;
G. prepare burden: add 0～40% granulated sugar and flavouring agent;
H. sterilization deodorization: sterilization in 3～6 seconds under 120～135 ℃ of high temperature;
I. vacuum concentrates: utilize double-effect falling film evaporator to concentrate slurry to dry substance concentration and reach 15～25%;
J. high-pressure homogeneous: as to smash fat globule in the slurry, fully mix with other material;
K. spray-drying: adopt pressure spray dryer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101130324A CN1256037C (en) | 2003-12-25 | 2003-12-25 | Method for making soybean meal without fishy smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101130324A CN1256037C (en) | 2003-12-25 | 2003-12-25 | Method for making soybean meal without fishy smell |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1631229A true CN1631229A (en) | 2005-06-29 |
| CN1256037C CN1256037C (en) | 2006-05-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101130324A Expired - Fee Related CN1256037C (en) | 2003-12-25 | 2003-12-25 | Method for making soybean meal without fishy smell |
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| Country | Link |
|---|---|
| CN (1) | CN1256037C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095210A (en) * | 2014-06-25 | 2014-10-15 | 安徽年康面业有限责任公司 | Peeled soybean flour processing technology |
| CN111657358A (en) * | 2020-06-11 | 2020-09-15 | 北京协同创新食品科技有限公司 | Fishy smell-free whole-bean soybean milk, bean yoghourt and bean product production method |
-
2003
- 2003-12-25 CN CNB2003101130324A patent/CN1256037C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095210A (en) * | 2014-06-25 | 2014-10-15 | 安徽年康面业有限责任公司 | Peeled soybean flour processing technology |
| CN111657358A (en) * | 2020-06-11 | 2020-09-15 | 北京协同创新食品科技有限公司 | Fishy smell-free whole-bean soybean milk, bean yoghourt and bean product production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1256037C (en) | 2006-05-17 |
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