WO2014044019A1 - 大豆粉的物理破壁工艺方法 - Google Patents

大豆粉的物理破壁工艺方法 Download PDF

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WO2014044019A1
WO2014044019A1 PCT/CN2013/001063 CN2013001063W WO2014044019A1 WO 2014044019 A1 WO2014044019 A1 WO 2014044019A1 CN 2013001063 W CN2013001063 W CN 2013001063W WO 2014044019 A1 WO2014044019 A1 WO 2014044019A1
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soybean flour
breaking
physical wall
breaking process
soybean
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PCT/CN2013/001063
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English (en)
French (fr)
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杨秀珊
杨占松
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镇江利好食品有限公司
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Publication of WO2014044019A1 publication Critical patent/WO2014044019A1/zh

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    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Definitions

  • the invention relates to a physical breaking process method for soybean powder, belonging to the technical field of food and health care products.
  • soy flour has a high nutritional value.
  • soybean protein content is as high as 40%. It is a high-quality protein and contains essential amino acids.
  • the high content of lysine is dry grain, which is the most reasonable and closest to the dry body. .
  • the content of milk methionine is higher, which can supplement the content of methionine in soybean protein, and the complementation of animal and plant proteins, which makes the ratio of amino acids more reasonable and is more conducive to human digestion and absorption.
  • the fat in soy flour is mainly vegetable fat, has a high content of unsaturated fatty acids, and contains essential fatty acids and linoleic acid. It has low cholesterol and can prevent arteriosclerosis.
  • Soybean meal is processed by ultra-fine pulverization process. Soybean cotyledons are not used except for bean dregs. The content of dietary fiber is higher than that of similar products. Soy flour contains a variety of minerals and vitamins. In addition, the medicinal efficacy of soybeans has long been documented in the Compendium of Materia Medica.
  • soybean powder contains a large amount of nutrients such as soy protein, isoflavones, and trace elements, these nutrients are not easily absorbed by the human body, and are likely to cause adverse reactions such as flatulence.
  • the object of the present invention is to provide a physical breaking method for soybean powder.
  • the soybean powder is physically broken, and the soybean powder obtained by the method overcomes the disadvantages of easily causing flatulence.
  • the nutrients it contains are more easily absorbed by the body.
  • the present invention adopts the following technical solutions:
  • a method for physically breaking a soybean powder comprising the following steps:
  • Dry peeling dry peeling of soybeans using a peeling machine
  • soybeans from which part of the grease is removed are pulverized and sieved to obtain soybean powder;
  • the soybeans include green soybeans, soybeans, and black beans.
  • step (2) 40 to 60% by weight of the fat in the soybean is removed by pressing, and preferably 50% by weight of the grease is removed.
  • the soybean is pulverized by a mill or a pulverizer, and sieved to obtain a soybean powder having a fineness of 80 to 100.
  • step (4) the amount of water added is 30-40% of the weight of the soybean powder.
  • the heating temperature is 160 to 180 ° C, and the aging time is 3 to 10 minutes.
  • the drying temperature is 80 to 90 °C.
  • the second pulverization is carried out by pulverizing the soybean powder block by a mill or a pulverizer, and sieving to obtain a soybean powder having a fineness of 80 to 100 mesh.
  • the physical breaking method of the invention can also be applied to the processing of miscellaneous grains, such as buckwheat, brown rice, oats and the like.
  • the physical breaking method for the multigrain powder provided by the invention in the preparation process of the multigrain powder, physically breaking the miscellaneous grains, and the multigrain powder obtained by the method overcomes the disadvantages of easily causing flatulence, and the nutrition contained therein The ingredients are more easily absorbed by the body.
  • a physical breaking method for a multigrain powder comprises the following steps:
  • Dry peeling Dry peeling of miscellaneous grains using a peeling machine
  • the step of adding the degreasing step may be selected according to the specific conditions of the miscellaneous grains: the peeled and processed grains are pressed to remove part of the oil.
  • the grease is removed by pressing 10 to 60% by weight of the grain, and preferably 40 to 60% by weight of the oil is removed.
  • step 2) the coarse grain is pulverized by a mill or a pulverizer, and sieved to obtain a coarse grain powder having a fineness of 80 to 100 mesh.
  • step 3 the amount of water added is 30 ⁇ 40% of the weight of the grain.
  • step 4 the heating temperature is 160 to 180 ° C, and the curing time is 3 to 10 minutes.
  • step 6 the drying temperature is 80 ⁇ 90 °C.
  • step 7 secondary pulverization, pulverizing and sieving the formed multigrain block by a mill or a pulverizer, A cereal powder having a fineness of 80 to 100 mesh was obtained.
  • the physical breaking method of the soybean powder of the invention has the following technical processes:
  • the physical breaking method of the soybean powder of the present invention comprises the following steps: dry peeling the soybean by using a peeling machine or the like; removing the fat from the peeled soybean by pressing, and removing the amount of the fat into the soybean oil 40 ⁇ 60wt%, preferably 50wt%; pulverize the soybean with some oil removed, such as pulverizing and sieving the soybean with a mill or a pulverizer to obtain a soybean meal having a fineness of 80-100 mesh; adding water, stirring, and obtaining soybean Powder slurry, adding water is 30 ⁇ 40% of the weight of soybean coarse powder; heating, aging and breaking, heating temperature is 160 ⁇ 180 °C, curing time is 3 ⁇ 10 minutes; extrusion molding; drying, temperature is 80 ⁇ 90 ° C; secondary ultrafine pulverization, such as using a mill or a pulverizer to pulverize the soybean; sieving to obtain a soy flour having a fineness of 80 to 100 mesh.
  • the physical breaking method of the invention can also be applied to the processing of miscellaneous grains, such as processing buckwheat flour, brown rice flour, oat flour and the like. After being treated by the method of the present invention, the obtained multigrain powder does not destroy nutrients, and the nutrient components are more easily absorbed by the human body.
  • the physical breaking method for preparing buckwheat flour comprises the following steps: dry peeling the buckwheat by using a peeling machine or the like; crushing the buckwheat with a mill or a pulverizer, and sieving to obtain a fineness of 80-100 Purpose buckwheat flour; adding water, adding water is 30 ⁇ 40% of the weight of buckwheat flour, stirring to obtain slurry; heating, curing and breaking wall, heating temperature is 160 ⁇ 180 °C, curing time is 3 ⁇ 10 minutes; extrusion molding Drying, drying temperature is 80 ⁇ 90 °C ; secondary pulverization, the buckwheat block is pulverized by a mill or a pulverizer, and sieved to obtain buckwheat flour with a fineness of 80-100 mesh.
  • the physical breaking method for preparing brown rice flour further comprises the step of removing fat: after dry peeling the brown rice by using a peeling machine or the like, removing 50% by weight of the oil by pressing; generally removing 10 to 60% of the total For fats and oils, it is preferable to remove 40 to 60% of fat.
  • the other steps are the same as the physical breaking process for preparing buckwheat flour.
  • the mill or pulverizer used for pulverizing soybeans and miscellaneous grains is not required to heat the pulverized material during the pulverization process.
  • an impact pulverizer such as a hammer mill, an axial flow pulverizer, or a rotary plate pulverizer is often used.
  • the speed of the crusher and the processing time should be determined.
  • the peripheral speed of the pulverizer is selected to be 40 to 150 m/sec, and the pulverization can be carried out for several seconds, and the pulverized soybean is further sieved to obtain a product.
  • the physical breaking process of the present invention matures soybeans or miscellaneous grains by heating, completely retains the nutrients of soybeans or miscellaneous grains, and removes toxic elements therein.
  • the processing method is simple and easy to use, and can be produced by using existing equipment.
  • the method according to the present invention physically breaks the soybean powder, and the method adopted is a physical method, which does not destroy the nutrient composition of the soybean, and the nutrient component is more easily absorbed by the human body, and does not cause shortcomings such as flatulence after eating.
  • the physical wall breaking process of the present invention matures the soybean by heating, completely retains the nutrient composition of the soybean, and removes the toxic element therein.
  • the soybean powder obtained by the method of the invention is nutritious and has good taste and can be eaten as a staple food; that is, the soybean can be changed from a non-staple food to a main food by the method of the invention, and the obtained soybean powder is widely used, and is suitable for main food processing. .

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Cereal-Derived Products (AREA)

Abstract

一种大豆粉的物理破壁工艺方法，包含如下步骤：将大豆干法去皮；通过压搾去除大豆中的部分油脂；粉碎；筛分；加水，搅拌；加热熟化破壁；挤压成型；干燥；超微粉碎；筛分得到成品。

Description

大豆粉的物理破壁工艺方法
技术领域
本发明涉及一种大豆粉的物理破壁工艺方法， 属于食品和保健品技术领 域。
背景技术
大豆粉作为一种传统的副食品， 具有很高的营养价值。 从营养价值上看， 大豆 蛋白质含量高达 40%， 是优质蛋白质， 含有人体所必需的氨基酸， 其中赖氨酸的 含量高干谷物， 是植物性食物当中最合理、 最接近干人体所需比例的。 另外， 牛奶 蛋氨酸含量较高， 可以补充大豆蛋白质中蛋氨酸的含量， 动、 植物蛋白的互补， 使 氨基酸的配比更合理， 更利于人体的消化吸收。豆粉中的脂肪主要是植物脂肪， 不 饱和脂肪酸含量较高， 并含有人体所必需的脂肪酸和亚油酸， 胆固醇含量低， 可以 预防动脉硬化。豆粉是经过超微粉碎工艺加工而成的， 不除豆渣， 大豆子叶被全部 利用， 膳食纤维的含量比同类产品高。 豆粉中含有多种矿物质和维生素。 此外， 大 豆的药用功效在 《本草纲目》 中早已有记载。
大豆粉传统的加工方式为直接将大豆粉碎、 磨粉， 进行粒度分级。这样制得的 大豆粉中虽然含有大量的营养成分， 如大豆蛋白、 异黄酮、 微量元素等， 但是这些 营养成分不易被人体吸收， 容易造成人体胀气等不良反应。
发明内容
本发明的目的在于提供一种大豆粉的物理破壁工艺方法，在大豆粉的制备过程 中，对大豆粉进行物理破壁处理，通过该方法制得的大豆粉克服了容易造成人体胀 气等缺点， 其包含的营养成分更易于被人体吸收。
为实现上述目的， 本发明采取以下技术方案：
一种大豆粉的物理破壁工艺方法， 包含如下步骤：
( 1 ) 干法去皮： 采用去皮机等对大豆进行干法去皮；
(2 ) 去油脂： 将去皮后的大豆通过压搾去除部分油脂；
( 3 ) 粉碎、 筛分： 将去除部分油脂的大豆粉碎， 筛分， 得到大豆粉；
(4 ) 加水， 搅拌；
( 5 ) 加热， 熟化破壁；
( 6 ) 挤压成型；
( 7 ) 干燥；
( 8 ) 二次粉碎；
(9 ) 筛分， 得到成品。 所述的大豆包括青大豆、 黄豆和黑豆。
步骤 （2) 中， 通过压搾去除大豆中 40〜60wt%的油脂， 优选去除 50wt%的油 脂。
步骤 （3 ) 中， 釆用磨粉机或粉碎机将大豆粉碎， 筛分， 得到细度为 80~100 目的大豆粉。
步骤 （4) 中， 加水量为大豆粉重量的 30~40%。
步骤 （5 ) 中， 加热的温度为 160〜180°C， 熟化时间为 3~10分钟。
步骤 （7) 中， 干燥的温度为 80~90°C。
步骤 （8) 中， 二次粉碎， 采用磨粉机或粉碎机将大豆粉块体粉碎， 筛分， 得 到细度为 80〜100目的大豆粉。
本发明的物理破壁工艺方法，还可应用于杂粮的加工，如荞麦、糙米、燕麦等。 本发明提供的杂粮粉的物理破壁工艺方法，在杂粮粉的制备过程中，对杂粮进行物 理破壁处理，通过该方法制得的杂粮粉克服了容易造成人体胀气等缺点，其包含的 营养成分更易于被人体吸收。
一种杂粮粉的物理破壁工艺方法， 包含如下步骤：
1) 干法去皮： 采用去皮机等对杂粮进行干法去皮；
2) 粉碎、 筛分： 将杂粮粉碎， 筛分， 得到杂粮粉；
3) 加水， 搅拌；
4) 加热， 熟化破壁；
5) 挤压成型；
6) 干燥；
7) 二次粉碎；
8) 筛分， 得到成品。
所述的杂粮粉的物理破壁工艺方法中，还可根据杂粮的具体情况选择增加去油 脂步骤： 将去皮后的杂粮通过压榨去除部分油脂。 通过压搾去除杂粮中 10〜60wt% 的油脂， 优选去除 40〜60^%的油脂。
步骤 2) 中， 采用磨粉机或粉碎机将杂粮粉碎， 筛分， 得到细度为 80〜100 目 的杂粮粉。
步骤 3 ) 中， 加水量为杂粮粉重量的 30〜40%。
步骤 4) 中， 加热的温度为 160~180°C， 熟化时间为 3〜10分钟。
步骤 6) 中， 干燥的温度为 80~90°C。
步骤 7) 中， 二次粉碎， 采用磨粉机或粉碎机将成型的杂粮块体粉碎， 筛分， 得到细度为 80〜100目的杂粮粉。
下面通过具体实施方式对本发明做进一步说明，但并不意味着对本发明保护范 围的限制。
具体实施方式
下面结合具体实施例， 进一步阐述本发明。应理解， 这些实施例仅用于说明本 发明而不用于限制本发明的范围。 此外应理解， 在阅读了本发明讲授的内容之后， 本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所 附权利要求书所限定的范围。
本发明大豆粉的物理破壁工艺方法， 工艺流程为：
干法去皮——去油脂——粉碎， 筛分——加水， 搅拌——加热， 熟化破壁—— 挤压成型——干燥——二次粉碎——筛分， 得到成品。
本发明大豆粉的物理破壁工艺方法，包含如下步骤：采用去皮机等对大豆进行 干法去皮； 将去皮后的大豆通过压搾去除部分油脂， 去除油脂的量为大豆油脂的 40〜60wt%， 优选为 50wt%； 将去除部分油脂的大豆粉碎， 如采用磨粉机或粉碎机 将大豆粉碎， 筛分， 得到细度为 80~100目的大豆粗粉； 加水， 搅拌， 得到大豆粉 浆料， 加水量为大豆粗粉重量的 30〜40%； 加热， 熟化破壁， 加热的温度为 160~180°C , 熟化时间为 3〜10分钟； 挤压成型； 干燥， 温度为 80〜90°C ; 二次超微 粉碎， 如采用磨粉机或粉碎机将大豆粉碎； 筛分， 得到细度为 80~100目的大豆粉。
本发明的物理破壁工艺方法， 还可应用于杂粮的加工， 如用于加工荞麦粉、糙 米粉、 燕麦粉等。 经过本发明方法处理后， 得到的杂粮粉不会破坏营养成分， 同时 营养成分更易于被人体吸收。
用于制备荞麦粉的物理破壁工艺方法，包含如下步骤：采用去皮机等对荞麦进 行干法去皮； 采用磨粉机或粉碎机将荞麦粉碎， 筛分， 得到细度为 80~100目的荞 麦粉； 加水， 加水量为荞麦粉重量的 30~40%， 搅拌得到浆料； 加热， 熟化破壁， 加热的温度为 160〜180°C， 熟化时间为 3~10分钟； 挤压成型； 干燥， 干燥的温度 为 80~90°C ; 二次粉碎， 采用磨粉机或粉碎机将成型的荞麦块体粉碎， 筛分， 得到 细度为 80~100目的荞麦粉。
用于制备糙米粉的物理破壁工艺方法，还包含去油脂步骤：在采用去皮机等对 糙米进行干法去皮后，通过压搾去除 50wt%油脂；一般去除其中 10~60^%的油脂， 优选去除 40~60^%的油脂。其它步骤与用于制备荞麦粉的物理破壁工艺方法相同。
粉碎大豆和杂粮所采用的磨粉机或粉碎机，只要在粉碎加工中不使被粉碎物发 热即可。通常多采用锤式粉碎机、轴流式粉碎机、旋转板型粉碎机等冲击型粉碎机。 并要根据所选用粉碎机来确定粉碎机的转速及加工的时间。通常粉碎机的周速选定 在 40〜150米 /秒， 粉碎数秒钟即可， 对粉碎后的大豆再进行筛分， 得到产品。
本发明的物理破壁工艺通过加热使大豆或杂粮变熟，完整保留了大豆或杂粮的 营养成分， 去掉了其中的有毒元素。 同时本加工方法简单易行， 利用现有设备即可 生产。
工业应用性
本发明的优点在于：
1、 本发明方法中对大豆粉进行物理破壁处理， 采用的方法为物理方法， 没有 破坏大豆的营养成分， 同时营养成分更易于被人体吸收，不会造成人体食用后胀气 等缺点。
2、本发明的物理破壁工艺通过加热使大豆变熟，完整保留了大豆的营养成分， 去掉了其中的有毒元素。
3、 本发明方法的加工过程中， 无化学添加剂， 环保绿色， 且本加工方法简单 易行， 利用现有设备即可生产。
4、 采用本发明方法得到的大豆粉营养丰富， 口感好， 可作为主食食用； 即通 过本发明方法可将大豆从副食品变成主食品，所得的大豆粉用途极为广泛，适用于 主食品加工。

Claims

权 利 要 求 书
1、 一种大豆粉的物理破壁工艺方法， 包含如下步骤:
( 1 ) 将大豆干法去皮；
(2) 去油脂： 通过压搾去除大豆中的部分油脂；
(3 ) 粉碎， 筛分；
(4) 加水， 搅拌；
(5 ) 加热， 熟化破壁；
(6) 挤压成型；
(7) 干燥；
(8) 二次粉碎；
(9) 筛分， 得到成品。
2、 根据权利要求 1所述的大豆粉的物理破壁工艺方法， 其特征在于： 通过压 榨去除大豆中 40~60wt%的油脂。
3、 根据权利要求 1所述的大豆粉的物理破壁工艺方法， 其特征在于： 采用磨 粉机将大豆粉碎， 得到大豆粉的细度为 80〜100目。
4、 根据权利要求 1所述的大豆粉的物理破壁工艺方法， 其特征在于： 所述加 水的重量为大豆粉重量的 30~40%。
5、 根据权利要求 1所述的大豆粉的物理破壁工艺方法， 其特征在于： 所述加 热的温度为 160~180°C， 熟化时间为 3~10分钟。
6、 根据权利要求 1所述的大豆粉的物理破壁工艺方法， 其特征在于： 所述干 燥的温度为 80~90°C。
7、 根据权利要求 1所述的大豆粉的物理破壁工艺方法， 其特征在于： 所述二 次粉碎后， 得到大豆粉的细度为 80〜100目。
8、 一种杂粮粉的物理破壁工艺方法， 包含如下步骤：
1) 将杂粮进行干法去皮；
2) 然后将杂粮粉碎， 筛分；
3) 加水， 搅拌；
4) 加热， 熟化破壁；
5) 挤压成型；
6) 干燥；
7) 二次粉碎； 8) 筛分， 得到成品。
9、 根据权利要求 8所述的杂粮粉的物理破壁工艺方法， 其特征在于： 在步骤 1 ) 之后， 还包含去油脂步骤： 将去皮后的杂粮通过压搾去除部分油脂。
10、根据权利要求 8或 9所述的杂粮粉的物理破壁工艺方法， 其特征在于： 所 述的杂粮包括荞麦、 糙米和燕麦。
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