CN1759731A - Method for preparing complete soluble instant powder of green bean - Google Patents
Method for preparing complete soluble instant powder of green bean Download PDFInfo
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- CN1759731A CN1759731A CNA2005100197877A CN200510019787A CN1759731A CN 1759731 A CN1759731 A CN 1759731A CN A2005100197877 A CNA2005100197877 A CN A2005100197877A CN 200510019787 A CN200510019787 A CN 200510019787A CN 1759731 A CN1759731 A CN 1759731A
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- mung bean
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Abstract
A process for preparing an instant mung bean powder includes such steps as screening mung bean, removing impurities, washing, immersing in water, grinding to obtain milk, adding additives, liquefying by high-pressure steam jet, holding the temp for liquefying twice, enzymolyzing by composite proteinase and then by composite cellulase, activating the enzymes, filtering, concentrating and spray drying. It can be used for food, cake and beverage.
Description
Technical field
The present invention relates to a kind of method for preparing complete soluble instant powder of green bean.
Background technology
Mung bean has higher nutritive value, its protein content is higher, the 8 kinds of essential amino acids and more rich iodine and the vitamin E that contain needed by human body, thereby the exploitation mung bean products is significant, the report of domestic relevant mung bean development and use is more, as: CN02108908.6 discloses a kind of " preparation method of beverage of green bean ", CN03107863.X discloses " a kind of prescription of mung bean mineral water and preparation technology thereof ", CN031443745 discloses a kind of " production method of sea-tangle beverage of green bean ", present mung bean development and use are normally made mung bean flour with slight enzymolysis of mung bean or miniaturization, make various beverage of green bean and the food of containing then, because green gram spermoderm is rich in cellulose and keratin, the mung bean flour that existing technology is made is dissolved in and is newborn suspension in the water earlier, produce precipitated and separated after leaving standstill a period of time, dissolve very not exclusively, and the utilization rate of mung bean is low.
Summary of the invention
Purpose of the present invention just provides a kind of method for preparing complete soluble instant powder of green bean.
The present invention is achieved like this, and it comprises the steps: the screening of (1) mung bean: select the no insect bite of full grains not have the mung bean of going mouldy; (2) removal of impurities is cleaned: adopt selection by winnowing to remove the less foreign material of proportion; Foreign material such as removing silt and stone sieve; All the other foreign material, draining are further removed in washing; (3) soak: soaking at room temperature, soaked summer 10-12 hour, in 16-18 hour winter, be dipped to green gram spermoderm part distending but do not come off.Draining.(4) defibrination: approximately wet mung bean 2-4 clear water doubly, with electric millstone mill or 45A type pulverizer milling green soya-bean milk, pulp particle is crossed 20 orders.(5) size mixing: add water to mung bean milk and contain solid content 15-25%, to 6.2-6.8, add α-fire resistant alpha-diastase with the sodium carbonate adjust pH, consumption is the heavy 0.7%-1.2% of dried mung bean; The process of sizing mixing does not heat.(6) high steam steam ejection liquefaction: the inlet steam pressure of high steam injector is 4-5kg, preheating, and startup tubing pump pump mung bean milk advances high steam and penetrates device, the careful mung bean milk flow of regulating, making the jet exit temperature is 105-115 ℃.(7) insulation liquefaction I: 105-115 ℃ mung bean feed liquid of injector outlet enters insulation liquefaction I basin, keeps this temperature after 8-10 minute, and overflow enters insulation liquefaction II.(8) insulation liquefaction II: feed liquid is cooled to 95 ℃-90 ℃ in insulation liquefaction II basin, the bean dregs to soya-bean milk, liquid separated in insulated and stirred 30-60 minute.(9) compound protease enzymolysis: the material cooling is 50-60 ℃ among the insulation liquefaction II, transfers pH5-7, adds the flavor protease of protein content 1%-3%, adds the compound protease of protein content 1%-3%, stirs enzymolysis 5-8 hour; (10) complex cellulase enzymolysis: temperature of charge 50-60 ℃, transfer pH4.4-5.5, add complex cellulase 0.1%-0.3%, add cellulase 0.1%-0.3%, stirred the insulation enzymolysis 20-14 hour.(11) enzyme that goes out: the feed liquid behind the enzymolysis is transferred below the pH to 4.0, is heated to 90 ℃, insulation 30min, and enzyme goes out.(12) filter: sheet frame or centrifugal filtration, filter cloth 280-300 order is less than 5% of mung bean after the filter residue and drying, promptly 95% utilized by enzymolysis.(13) concentrate: filtrate is concentrated into through the economic benefits and social benefits concentration tower and contains solid content 35-45%.(14) spray-drying: EAT 150-170 ℃, leaving air temp 70-80 ℃, carry out spray-drying, the product screening of sieving.
The present invention makes instant powder of green bean with full mung bean, is dissolved in the water, becomes transparent solution, has unique mung bean hydrolysis fragrant, little sweet, every index meets sanitary standard, can be widely used in preparation various food, cake and beverage, has great importance for the exploitation mung bean products.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment one, as shown in Figure 1, the present invention takes following processing step:
(1) mung bean screening: select the no insect bite of full grains not have the mung bean of going mouldy;
(2) removal of impurities is cleaned: adopt selection by winnowing to remove the less foreign material of all the other proportions; Foreign material such as removing silt and stone sieve; All the other foreign material, draining are further removed in washing;
(3) soak: soaking at room temperature, soaked summer 12 hours, be dipped to green gram spermoderm part distending but do not come off draining;
(4) defibrination: the clear water that approximately wet mung bean is 2 times, wear into mung bean milk with electric millstone mill, pulp particle is crossed 20 orders;
(5) size mixing: add water to mung bean milk and contain solid content 15%,, add α-fire resistant alpha-diastase with sodium carbonate adjust pH to 6.2, consumption be dried mung bean heavy 0.7%; The process of sizing mixing does not heat;
(6) high steam steam ejection liquefaction: the inlet steam pressure of high steam injector is 4kg, preheating, and startup tubing pump pump mung bean milk advances high steam and penetrates device, carefully regulates the mung bean milk flow, and making the jet exit temperature is 105 ℃;
(7) insulation liquefaction I: 105 ℃ mung bean feed liquid of injector outlet enters insulation liquefaction I basin, keeps this temperature after 8 minutes, and overflow enters insulation liquefaction II;
(8) insulation liquefaction II: feed liquid is cooled to 95 ℃ of insulated and stirred 30 minutes bean dregs to soya-bean milk, liquid and separates in insulation liquefaction II basin;
(9) compound protease enzymolysis: the material cooling is 50 ℃ among the insulation liquefaction II, transfers pH5,, add 1% flavor protease of protein content, add 1% compound protease of protein content, stirred enzymolysis 5 hours;
(10) complex cellulase enzymolysis: 50 ℃ of temperature of charge, transfer pH4.4, add complex cellulase 0.1%%, add cellulase 0.1%%, stirred the insulation enzymolysis 20 hours;
(11) enzyme that goes out: the feed liquid behind the enzymolysis is transferred below the pH to 4.0, is heated to 90 ℃, insulation 30min, and enzyme goes out;
(12) filter: sheet frame or centrifugal filtration, filter cloth 280 orders are less than 5% of mung bean after the filter residue and drying, promptly 95% utilized by enzymolysis;
(13) concentrate: filtrate is concentrated into through the economic benefits and social benefits concentration tower and contains solid content 35%;
(14) spray-drying: 150 ℃ of EATs, 70 ℃ of leaving air temps carry out spray-drying, the product screening of sieving.
Embodiment two, as shown in Figure 1, the present invention takes following processing step:
(1) mung bean screening: select the no insect bite of full grains not have the mung bean of going mouldy;
(2) removal of impurities is cleaned: adopt selection by winnowing to remove the less foreign material of all the other proportions; Foreign material such as removing silt and stone sieve; All the other foreign material, draining are further removed in washing;
(3) soak: soaking at room temperature in 16 hours winters, is dipped to green gram spermoderm part distending but does not come off draining;
(4) defibrination: the clear water that approximately wet mung bean is 4 times, with 45A type pulverizer milling green soya-bean milk, pulp particle is crossed 20H;
(5) size mixing: add water to mung bean milk and contain solid content 25%,, add α-fire resistant alpha-diastase with sodium carbonate adjust pH to 6.8, consumption be dried mung bean heavy 1.2%; The process of sizing mixing does not heat;
(6) high steam steam ejection liquefaction: the inlet steam pressure of high steam injector is 5kg, preheating, and startup tubing pump pump mung bean milk advances high steam and penetrates device, carefully regulates the mung bean milk flow, and making the jet exit temperature is 115 ℃;
(7) insulation liquefaction I: 115 ℃ mung bean feed liquid of injector outlet enters insulation liquefaction I basin, keeps this temperature after 8 minutes, and overflow enters insulation liquefaction II;
(8) insulation liquefaction II: feed liquid is cooled to 90 ℃ in insulation liquefaction II storage, and insulated and stirred 60 minutes bean dregs to soya-bean milk, liquid separate;
(9) compound protease enzymolysis: the material cooling is 60 ℃ among the insulation liquefaction II, transfers pH7,, add 3% flavor protease of protein content, add 3% compound protease of protein content, stirred enzymolysis 8 hours;
(10) complex cellulase enzymolysis: 60 ℃ of temperature of charge, transfer pH5.5, add complex cellulase 0.3%, add cellulase 0.3%, stirred the insulation enzymolysis 14 hours;
(11) enzyme that goes out: the feed liquid behind the enzymolysis is transferred below the pH to 4.0, is heated to 90 ℃, insulation 30min, and enzyme goes out;
(12) filter: sheet frame or centrifugal filtration, filter cloth 300 orders are less than 5% of mung bean after the filter residue and drying, promptly 95% utilized by enzymolysis;
(13) concentrate: filtrate is concentrated into through the economic benefits and social benefits concentration tower and contains solid content 45%;
(14) spray-drying: 170 ℃ of EATs, 80 ℃ of leaving air temps carry out spray-drying, the product screening of sieving.
Product quality indicator of the present invention:
1. product appearance
White solid powder of light color
Granularity 95% is crossed 80 mesh sieves
Powder is at room temperature quickly dissolving separates in 150mL cold water for dissolubility 20 gram, becomes transparent solution
2. taste: taste is good, and free from extraneous odour has unique mung bean hydrolysis fragrant, and is little sweet.
3. physical and chemical index
Moisture %＜4
Protein %＞10
Fat %＜0.5
Ash content %＜2%
Carbohydrate % about 80%
4. sanitary index
Plumbous (in pb, mg/kg)＜0.5
Arsenic is (in As, mg/kg)＜1
Copper is (in Cu, mg/kg)＜1
Total number of bacteria/g＜5000
Escherichia coli cfu/100g＜30
Pathogenic bacteria must not detect
Claims (1)
1, a kind of method for preparing complete soluble instant powder of green bean is characterized in that it comprises the steps:
(1) mung bean screening: select the no insect bite of full grains not have the mung bean of going mouldy;
(2) removal of impurities is cleaned: adopt selection by winnowing to remove the less foreign material of all the other proportions; Foreign material such as removing silt and stone sieve; All the other foreign material, draining are further removed in washing;
(3) soak: soaking at room temperature, soaked summer 10-12 hour, in 16-18 hour winter, be dipped to green gram spermoderm part distending but do not come off draining;
(4) defibrination: approximately wet mung bean 2-4 clear water doubly, with electric millstone mill or 45A type pulverizer milling green soya-bean milk, pulp particle is crossed 20 orders;
(5) size mixing: add water to mung bean milk and contain solid content 15-25%, to 6.2-6.8, add AMS with the sodium carbonate adjust pH, consumption is the heavy 0.70%-1.2% of dried mung bean; The process of sizing mixing does not heat;
(6) high steam steam ejection liquefaction: the inlet steam pressure of high steam injector is 4-5kg, and preheating starts tubing pump the mung bean stock pump is advanced the injection of high steam injector, carefully regulates the mung bean milk flow, and making the jet exit temperature is 105-115 ℃;
(7) insulation liquefaction I: the 105-115 that injector comes out ℃ mung bean feed liquid enters insulation liquefaction I basin, keeps this temperature after 10-8 minute, and overflow enters insulation liquefaction II;
(8) insulation liquefaction II: feed liquid is cooled to 95 ℃-90 ℃ in insulation liquefaction II basin, the bean dregs to soya-bean milk, liquid separated in insulated and stirred 30-60 minute;
(9) compound protease enzymolysis: the material cooling is 50-60 ℃ among the insulation liquefaction II, transfers pH5-7,, add the flavor protease of the 1%-3% of protein content, add the compound protease of the 1%-3% of protein content, stirred enzymolysis 5-8 hour;
(10) complex cellulase enzymolysis: temperature of charge 50-60 ℃, transfer pH4.4-5.5, add complex cellulase 0.1%-0.3%, add cellulase 0.1%-0.3%, stirred the insulation enzymolysis 14-20 hour;
(11) enzyme that goes out: the feed liquid behind the enzymolysis is transferred below the pH to 4.0, is heated to 90 ℃, insulation 30min, and enzyme goes out;
(12) filter: sheet frame or centrifugal filtration, filter cloth 280-300 order;
(13) concentrate: filtrate is concentrated into through the economic benefits and social benefits concentration tower and contains solid content 35-45%;
(14) spray-drying: EAT 150-170 ℃, leaving air temp 70-80 ℃, carry out spray-drying, the product screening of sieving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100197877A CN1759731A (en) | 2005-11-11 | 2005-11-11 | Method for preparing complete soluble instant powder of green bean |
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| CNA2005100197877A CN1759731A (en) | 2005-11-11 | 2005-11-11 | Method for preparing complete soluble instant powder of green bean |
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