CN109329442A - A kind of dry beans pulping process - Google Patents
A kind of dry beans pulping process Download PDFInfo
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- CN109329442A CN109329442A CN201811273227.8A CN201811273227A CN109329442A CN 109329442 A CN109329442 A CN 109329442A CN 201811273227 A CN201811273227 A CN 201811273227A CN 109329442 A CN109329442 A CN 109329442A
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- pulping process
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of dry beans pulping process, including crushing stage, water and beans feed powder are broken into slurries, include the stemness enzyme deactivation deodorization stage before the crushing stage: beans material was at water surface boiling 1 to 10 minute that water temperature is 90 DEG C or more, and the water absorption rate of the beans material is less than 50%.Compared with prior art; the lipoxidase of dry beans can be quickly inactivated by surface part water suction heating; maximum protection simultaneously is arrived the activity of nutritional ingredient such as protein inside cotyledon and is stablized; therefore beany flavor will not be generated in subsequent crushing stage; it can guarantee that the nutritional ingredients such as the protein in soybean can maximumlly be discharged simultaneously, so that the soya-bean milk that the soya-bean milk free from beany flavor and soluble protein of preparation are high.
Description
Technical field
The present invention relates to a kind of soya-bean milk pulping process more particularly to a kind of dry beans pulping process.
Background technique
Existing soy bean milk making machine is usually first to impregnate soybean, allows soybean to make soya-bean milk after sufficiently absorbing water again, and make beans
The process of slurry is usually first preheating to 70 DEG C or more and starts to crush slurrying again, and feature is mainly that high temperature goes out lipoxidase, because
And soya-bean milk is more aromatic, but it is long when high temperature protein portion is denaturalized, thus soluble protein content is opposite in nutritional ingredient
Fewer, protein denaturation agglomerates into larger colloid, and mouthfeel is not fine and smooth enough.Certainly, also have in the prior art straight using dry beans
Production soya-bean milk is connect, however dry beans are all to impregnate in water in entire pulping process, pulping process also includes warm, and
70 DEG C or more are preheating to, i.e., dry beans impregnate in the hot water, and the purpose is to allow the softening that can adequately absorb water of dry beans to crush to improve
Efficiency and reduction noise.
As it can be seen that in the prior art production soya-bean milk be all crushing slurrying is carried out in the case of allowing soybean adequately absorb water, and greatly
Beans be all be completely sunk in the water the immersion so that soybean can sufficiently absorb water, however due to water be heat excellence conductor, protein
In the case where moisture content height be denaturalized speed can it is fewer than moisture content in the case where be denaturalized speed it is many fastly, therefore by immersion
The soya-bean milk soluble protein content for preheating production again later is relatively low.
Summary of the invention
In view of this, a kind of more comprehensive dry beans pulping process of and nutrition good it is necessary to provide deodorization effect.
The present invention is achieved through the following technical solutions:
Water and beans feed powder are broken into slurries, include doing before the crushing stage by a kind of dry beans pulping process, including crushing stage
Property the enzyme deactivation deodorization stage: beans material is water surface boiling 1 to 10 minute of 90 DEG C or more in water temperature, and the water absorption rate of the beans material is less than
50%。
The stemness enzyme deactivation deodorization stage is plus a small amount of water, water not exclusively cover beans material and carries out heating boiling.
The stemness enzyme deactivation deodorization stage is to be passed through gas-vapor mix heating beans material is caused to float on water surface heating boiling.
Beans material is completely in the water surface time below less than 3 minutes in the stemness enzyme deactivation deodorization stage.
In the crushing stage plus it is water-cooled to water temperature and starts to crush again less than 70 DEG C.
It is first soaked for a period of time in the crushing stage plus after being water-cooled to water temperature less than 70 DEG C and starts to crush again.
Further include the infusion stage after the crushing stage: being passed through gas-vapor mix heating into slurries until slurries are ripe
Change；Or steam heating is passed through into slurries until slurries cure.
It further include whipping step in the infusion stage.
Water and beans feed powder are broken into slurries, wrapped before the crushing stage by a kind of dry beans pulping process, including crushing stage
Include the stemness enzyme deactivation deodorization stage: beans material heats 10 seconds to 200 seconds under 101 DEG C or more of steam ambient, the water suction of the beans material
Rate is less than 50%.
In the crushing stage plus it is water-cooled to water temperature and starts to crush again less than 70 DEG C.
Beneficial effect of the invention is that
Gas-vapor mix of the present invention refers to including water and steam, i.e., is passed through water and steam simultaneously into cup body,
With being passed through for gas-vapor mix, the intracorporal water level of cup is increased, and can see that bubble emerges simultaneously.
Beans material of the present invention in the case where water surface boiling refers to that beans material is not fully immersed in the bottom, i.e., is not to flood completely
In the water surface hereinafter, but part is exposed at the water surface or more.
It include the stemness enzyme deactivation deodorization stage before the crushing stage: the water surface boiling 1 that beans material is 90 DEG C or more in water temperature
To 10 minutes, the water absorption rate of the beans material was less than 50%.Soybean includes cotyledon and the kind skin being wrapped in outside cotyledon, and soybean produces
The main reason for raw beany flavor, generates for fat oxidation enzymatic fat oxidation, after heat effect is passivated lipoxidase, soya-bean milk
Fishy smell be decreased obviously.The present invention, in water surface boiling, sinks to the reduction of pressure suffered by water-bed soybean surrounding, water by beans material relatively
Reduce into the pressure inside cotyledon, the contact area of another aspect soybean and water reduces, so as to be effectively reduced dry beans
Water-taking efficiency, so that beans material only absorbs water in surface part, due to conducting heat from outside to inside, and solid state heat transfer efficiency is lower than liquid, greatly
Beans lipoxidase is distributed mainly on cotyledon surface layer, and Major Nutrient such as if protein, fat integrated distribution inside cotyledon, because
And the lipoxidase of dry beans can be quickly inactivated by surface part water suction heating, while son is arrived in protection to the greatest extent
The activity of interlobar part nutritional ingredient such as protein and stabilization, therefore beany flavor will not be generated in subsequent crushing stage, simultaneously
Can guarantee that the nutritional ingredients such as the protein in soybean can maximumlly be discharged so that preparation soya-bean milk free from beany flavor and
The high soya-bean milk of soluble protein.The activity of lipoxidase is remarkably decreased at 80 DEG C or more, and 90 DEG C or more almost inactivate, and add
Less than 1 minute, soybean surface layer cannot effectively absorb water for hot boiling, and the inactivation efficiency of lipoxidase is lower, and cannot be complete
Lipoxidase is inactivated, is greater than 10 minutes, on the one hand prolonged heating extends the slurrying period, while can also make inside cotyledon
Nutriment denaturation, is unfavorable for dissolving out.The water absorption rate of the soybean is less than 50%, this is because excessive hot water infiltrates through cotyledon
Inside, the protein denaturation of meeting accelerator interlobar part in the stemness enzyme deactivation deodorization stage, so that dissolubility reduces in crushing process.
Specific embodiment
Embodiment one:
A kind of dry beans pulping process includes at least following several stages:
(1) the stemness enzyme deactivation deodorization stage: beans material is in water surface boiling 1 to 10 minute that water temperature is 90 DEG C or more, the suction of the beans material
Water rate is less than 50%, into next stage.
(2) water and beans feed powder are broken into slurries by crushing stage.
In the present embodiment, the stemness enzyme deactivation deodorization stage is plus a small amount of water, water are not exclusively covered beans material and added
Hot boiling, beans material are not fully immersed under the bottom and are heated, opposite to sink to the reduction of pressure suffered by water-bed soybean surrounding, water
Reduce into the pressure inside cotyledon, the contact area of another aspect soybean and water reduces, so as to be effectively reduced dry beans
Water-taking efficiency, so that beans material only absorbs water in surface part, due to conducting heat from outside to inside, and solid state heat transfer efficiency is lower than liquid, greatly
Beans lipoxidase is distributed mainly on cotyledon surface layer, Major Nutrient such as if protein, fat integrated distribution inside cotyledon, thus
The lipoxidase of dry beans can be quickly inactivated by surface part water suction heating, while cotyledon is arrived in protection to the greatest extent
The activity of internal nutritional ingredient such as protein and stabilization, therefore beany flavor will not be generated in subsequent disintegrating process, while energy
Enough guarantee that the nutritional ingredients such as protein in soybean can maximumlly be discharged, so that the soya-bean milk free from beany flavor of preparation and can
Dissolubility assures high soya-bean milk.The activity of lipoxidase is remarkably decreased at 80 DEG C or more, and 90 DEG C or more almost inactivate, heating
Less than 1 minute, soybean surface layer cannot effectively absorb water for boiling, and the inactivation efficiency of lipoxidase is lower, and cannot completely go out
Lipoxidase living, is greater than 10 minutes, on the one hand prolonged heating extends the slurrying period, while can also make battalion inside cotyledon
Substance denaturation is supported, is unfavorable for dissolving out.
The water absorption rate of beans material described in the stemness enzyme deactivation deodorization stage is less than 50%, this is because excessive hot water permeates
Enter inside cotyledon, the protein denaturation of meeting accelerator interlobar part in the stemness enzyme deactivation deodorization stage, to be dissolved in crushing process
Property reduce.
In the present embodiment, in the stemness enzyme deactivation deodorization stage beans material position completely in the water surface time below less than 3
Minute, so, it can be ensured that beans material water absorption rate is lower.
In the present embodiment, it in the crushing stage plus is water-cooled to water temperature and starts to crush again less than 70 DEG C.Temperature 70
DEG C or less crush, facilitate the dissolution of the protection of protein.Because the protein receptor thermal lability in soybean, leads to its dissolubility
Reduce, 70 DEG C or more, protein i.e. start to be denaturalized, temperature is higher, and denaturation degrees are higher, in order to is stablized and soluble protein height
Soya-bean milk, controlling it, to crush temperature preferable at 70 DEG C or less.
Further, first in 70 DEG C or less immersion certain times before starting to crush, such soaking process is conducive to greatly
The exposure of legumin hydrophilic radical, is more advantageous to and the combination and dissolution of water, thus 70 DEG C or less adequately immersed with being conducive to egg
White dissolution.
Further, the crushing stage can also first coarse crushing, then impregnate, then finely divided, coarse crushing process increases
The contact area of soybean cotyledon and water is more advantageous to the dissolution of water suction and nutrition.
In the present embodiment, further include the infusion stage after the crushing stage: it is straight to be passed through steam heating into slurries
It is cured to slurries.Steam heats infusion soya-bean milk, and steam moves from bottom to top, and water convection current is reinforced, and brings better mixing effect, from
And be conducive to the emulsification of soya-bean milk, keep soya-bean milk mouthfeel more sliding；Secondly, being also beneficial to the movement of nutriment, have additional nutrients substance phase
Mutually contact concurrently raw reaction, generates better flavor；Again, local temperature can be prevented excessively high, paste pipe, the temperature of steam is one
Fixed range etc, well below the temperature that generation is charred, so being not in paste wall or be sticking.
It is appreciated that can also include whipping step in the infusion stage, so that slurries heating is more uniform.
It is appreciated that crushing stage can addition heating process appropriate, so facilitate to soften cell wall, be conducive to thin
The dissolution of the rupture of cell wall.
Embodiment two:
Embodiment two and the difference of embodiment one are: the stemness enzyme deactivation deodorization stage is to be passed through gas-vapor mix heating
Beans material is caused to float on water surface heating boiling.
In the present embodiment, further include the infusion stage after the crushing stage: being passed through gas-vapor mix into slurries
Heating is cured until slurries.
Entered between soybean peel and cotyledon using gas-vapor mix and make soybean that there is certain buoyancy, while steamed with dampening
The upward boosting power of vapour has further speeded up the floating of soybean, so that soybean quickly floats on the surface of water, effectively
The water absorption rate for reducing cotyledon, reducing hot water and penetrating into cotyledon leads to protein denaturation, i.e., reduction hot water is to soluble in soybean
The destruction of albumen, the abundant release for protein in next step crushing process provide condition with dissolution, realize nutritional ingredient
Maximum release.
In present embodiment, remaining structure and beneficial effect are consistent with embodiment one, no longer repeat one by one here.
Embodiment three:
Embodiment three and the difference of embodiment one are: the stemness enzyme deactivation deodorization stage is beans material at 101 DEG C or more
It is heated 10 seconds to 200 seconds under steam ambient, in the crushing stage plus is water-cooled to water temperature and starts to crush again less than 70 DEG C.
By high-temperature steam heating so that beans material water absorption rate is low, the denaturation of the protein inside cotyledon is reduced, to improve
The soluble protein of soya-bean milk, additionally by high-temperature steam due to the higher lipoxidase that can quickly inactivate surface layer of temperature,
To which soluble protein height and the not soya-bean milk of beany flavor be made.
In present embodiment, remaining structure and beneficial effect are consistent with embodiment one, no longer repeat one by one here.
Claims (10)
1. a kind of dry beans pulping process, including crushing stage, are broken into slurries for water and beans feed powder, it is characterised in that: the crushing
Include the stemness enzyme deactivation deodorization stage before stage: beans material is in water surface boiling 1 to 10 minute that water temperature is 90 DEG C or more, the beans material
Water absorption rate less than 50%.
2. dry beans pulping process as described in claim 1, it is characterised in that: the stemness enzyme deactivation deodorization stage is to add on a small quantity
Water, water not exclusively cover beans material and carry out heating boiling.
3. dry beans pulping process as described in claim 1, it is characterised in that: the stemness enzyme deactivation deodorization stage is to be passed through steam
Mixture heating causes beans material to float on water surface heating boiling.
4. dry beans pulping process as described in claim 1, it is characterised in that: beans material is complete in the stemness enzyme deactivation deodorization stage
In the water surface time below less than 3 minutes.
5. dry beans pulping process as described in claim 1, it is characterised in that: in the crushing stage plus to be water-cooled to water temperature small
Start to crush again in 70 DEG C.
6. dry beans pulping process as described in claim 1, it is characterised in that: in the crushing stage plus to be water-cooled to water temperature small
It is first soaked for a period of time after 70 DEG C and starts to crush again.
7. dry beans pulping process as described in claim 1, it is characterised in that: further include infusion rank after the crushing stage
Section: gas-vapor mix heating is passed through into slurries until slurries cure；Or steam heating is passed through into slurries until slurries are ripe
Change.
8. dry beans pulping process as claimed in claim 7, it is characterised in that: further include whipping step in the infusion stage.
9. a kind of dry beans pulping process, including crushing stage, are broken into slurries for water and beans feed powder, it is characterised in that: the crushing
Include the stemness enzyme deactivation deodorization stage before stage: beans material heats 10 seconds to 200 seconds under 101 DEG C or more of steam ambient, described
The water absorption rate of beans material is less than 50%.
10. dry beans pulping process as described in claim 1, it is characterised in that: in the crushing stage plus be water-cooled to water temperature
Start to crush again less than 70 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811273227.8A CN109329442A (en) | 2018-10-30 | 2018-10-30 | A kind of dry beans pulping process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811273227.8A CN109329442A (en) | 2018-10-30 | 2018-10-30 | A kind of dry beans pulping process |
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| CN109329442A true CN109329442A (en) | 2019-02-15 |
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| CN201811273227.8A Pending CN109329442A (en) | 2018-10-30 | 2018-10-30 | A kind of dry beans pulping process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869734A (en) * | 2020-07-09 | 2020-11-03 | 福建达利食品科技有限公司 | Soybean milk processing method for inactivating enzyme of whole soybean |
| CN115226848A (en) * | 2022-07-21 | 2022-10-25 | 中国农业大学 | Preparation method of soybean milk with strong aroma and no beany flavor |
| CN115349601A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Pulping method of soybean milk machine |
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| JP2005318808A (en) * | 2004-05-06 | 2005-11-17 | Safe-Tech International Kk | Method for producing de-fatted soybean powder/grain |
| CN103947759A (en) * | 2014-05-08 | 2014-07-30 | 黑牛食品股份有限公司 | Flavored soybean milk powder prepared by adopting wet method and method of flavored soybean milk powder |
| TW201532525A (en) * | 2013-02-25 | 2015-09-01 | Soy & World Inc | Process for manufacturing soybean mash and soybean mash |
| CN107183192A (en) * | 2017-05-02 | 2017-09-22 | 蚌埠市星光豆制品厂 | A kind of preparation method of the low purine soya-bean milk of deodorant |
| CN107396976A (en) * | 2017-07-03 | 2017-11-28 | 九阳股份有限公司 | A kind of manufacturing soya-bean milk and its soy bean milk making machine without vacation boiling |
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| JP2003023989A (en) * | 2001-07-18 | 2003-01-28 | Niigata Prefecture | Method for treating soybean and soybean-containing food |
| JP2005318808A (en) * | 2004-05-06 | 2005-11-17 | Safe-Tech International Kk | Method for producing de-fatted soybean powder/grain |
| TW201532525A (en) * | 2013-02-25 | 2015-09-01 | Soy & World Inc | Process for manufacturing soybean mash and soybean mash |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869734A (en) * | 2020-07-09 | 2020-11-03 | 福建达利食品科技有限公司 | Soybean milk processing method for inactivating enzyme of whole soybean |
| CN111869734B (en) * | 2020-07-09 | 2023-07-18 | 福建达利食品科技有限公司 | Soybean milk processing method capable of inactivating enzymes in whole soybeans |
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| CN115226848A (en) * | 2022-07-21 | 2022-10-25 | 中国农业大学 | Preparation method of soybean milk with strong aroma and no beany flavor |
| CN115226848B (en) * | 2022-07-21 | 2024-05-14 | 中国农业大学 | Preparation method of soybean milk with intense fragrance and no beany flavor |
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