CN104642938A - Processing method for completely utilizing soybean seeds without wastes - Google Patents
Processing method for completely utilizing soybean seeds without wastes Download PDFInfo
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- CN104642938A CN104642938A CN201510013579.XA CN201510013579A CN104642938A CN 104642938 A CN104642938 A CN 104642938A CN 201510013579 A CN201510013579 A CN 201510013579A CN 104642938 A CN104642938 A CN 104642938A
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Abstract
The invention discloses a processing method for completely utilizing soybean seeds without wastes. The processing method comprises the following steps: drying the soybean seeds, peeling off and separating, crushing the soybean peel to prepare soybean fiber natural degreasing powder or dietary fiber powder; breaking soybean cotyledons and feeding the broken soybean cotyledons into a sieve-free and hammer sheet type winnowing flour mill; continuously crushing by a blower in the crusher until the granularity is lower than 200 meshes, thereby obtaining the main product-snack bean curd jelly powder and boxed bean curd powder with an NSI (nitrogen soluble index) value not lower than 60%, phi not higher than 200 meshes and moisture content not higher than 10%. The processing method has the positive effects that the soybean seeds are 100% utilized without wastewater emission and soluble nutritional ingredient loss, so that the water resources are saved, and the environment is not polluted. Especially, a hammer sheet type flour mill is adopted for milling, so that the water-soluble proteins are prevented from excessive thermal denaturation. The main product and by-products are dry powder, convenient to transport and long in quality guarantee period.
Description
Technical field
The invention belongs to technical field of food production, be specifically related to the production method of bean product.
Background technology
A large amount of waste residues that soybean processing of all times is formed, waste water, both contaminated environment, serious waste resource again, this patent inventor on September 12nd, 2007 obtain invention patent mandate " without waste residue, without the ultra micro of waste water, the production method of nanometer soybean product " (patent No. ZL01106289.4), find to still have following deficiency in implementation process: (1) soybean all has the process procedure removing soybean kernel seed coat in process, the seed coat removed accounts for about 10% of soya seeds gross weight, 70% is about containing dietary fiber amount in seed coat, and China's urban population day absorption dietary fiber amount is only about 10 grams, everyone should take in 27 grams of dietary fiber intakes there is a big difference adult every day of recommending with the World Food Programme, because dietary fiber intake is not enough, cause the general constipation of China's urban population, overweight, various non-contagious chronic diseases increases day by day." No. ZL01106289.4 " patent, does not develop and utilize the skin of beancurd divested, and still there is the shortcoming that the wasting of resources is lower with processing added value; (2) this project inventor finds at process of scientific research, the seed coat that " ZL01106289.4 " number patent peels, through the adsorbable various grease of pulverization process to 50 ~ 90 order, for soya-bean oil, oil absorbency can reach more than 150% ~ 200% of the deadweight of skin of beancurd powder, skin of beancurd as process peeled is processed into " degreasing powder ", can replace " the degreasing abluent " of the synthesis of various chemical industry, reduces " the dirty abluent of the chemical deoiling and degreasing " pollution to environment and the harm to human body; (3) " No. ZL01106289.4 " patent, although do not produce spoil and wastewater in process, but last most finished product is still the manufactured goods such as the bean curd of high-moisture percentage, dry bean curd, be unfavorable for storage and transport, army of current China camps to instruct under battle conditions to be increased day by day, the policies such as urbanization of villages, make the peasant of building can not retain stone mill again by every family, family can not grind " jellied bean curd ", " soya-bean milk " more voluntarily.The bean product that " ZL01106289.4 " number patent is produced can not meet Zuo Xun army, geological prospecting,
The field mans such as the overall survey of soil and vast live in the peasant of building to the demand of making jellied bean curd by oneself.
Summary of the invention
The object of this invention is to provide a kind of soybean kernel complete utilization, processing method without discarded object, overcome the existing aforementioned deficiency be converted into by soybean kernel on food production technology.
Processing method of the present invention comprises the following steps:
(1) soybean kernel is dried
By " processed soybean food with soybean ", water-soluble protein content >=34% is selected in " national standard " (GB8612-88) requirement, the soybean kernel of NSI value (white ∕ total protein × 100% of water dissolubility egg) >=70% is raw materials for production, the raw material selected is sent in dryer, dryer operating temperature is 68 ~ 70 DEG C, operating air pressure is 0.15 ~ 0.2MPa, processing time≤45min, oven dry soybean moisture content ≈ 10%, keep NSI value >=65%.
(2) decortication is separated
By the raw soybeans of moisture content≤10% after drying and processing, send in decorticating separator, peel through mill rubbing and blower fan sorting, make the soybean moisture content after decortication be reduced to further≤9%, soybean peeling rate >=95%.
(3) skin of beancurd preparation " the natural degreasing powder of fibre and soya " or " food fibre powder " is pulverized.
The skin of beancurd that being about of (2) step being sub-elected, soybean kernel weighed 10%, containing cellulose is about 70% is sent in general flour mill, grind into 50 ~ 150 object soybean peel powder, obtain accessory substance of the present invention " the natural degreasing powder of fibre and soya ", " food fibre powder ".As " soy bean edible fiber powder " that food adds, be milled to (consistent with grain of flour) about granularity 90 order, " the natural degreasing powder of fibre and soya " the fineness scope as wipe oil can be relaxed to 50 ~ 150 orders.
(4) soybean cotyledon breaks lobe
Step (2) is sub-elected without skin soybean cotyledon crusher in crushing, particle size after cracking is that every seed becomes 6 ~ 10 lobes.
(5) soybean cotyledon abrasive dust
The soybean cotyledon that will be broken into 6 ~ 10 lobes through step (4) sends into selection by winnowing, without sieve, in hammer slice type flour mill, cotyledon is smashed by the hammer leaf in pulverizer, the broken fleshy cotyledon fine powder to being narrower than 200 orders (φ≤75 μm) successively blows in collection powder cylinder by hair-dryer in pulverizer at any time, obtains major product of the present invention---NSI value (white ∕ total protein × 100% of water dissolubility egg) >=60%, φ≤75 μm (200 order), moisture content≤10% " fast food jellied bean curd powder ", " bean curd packed in box powder ".
" selection by winnowing, without sieve, hammer slice type flour mill " can be narrower than 200 object bean powderes blow in powder collector by reaching this link at any time owing to adopting, prevent common flour mill from repeatedly grinding in setting-up time, due to frictional heat, fuel factor causes the excessive sex change of water-solubility protein in bean powder, loses the function that gel becomes brain.
In the collection powder pipeline of pulverizer, arrange the low resistance ground wire of anti-dust explosion, ground terminal introduces subsoil, earth resistance≤4 ohm, the electrostatic that the fine powder be blown in collection powder cylinder produces is introduced underground, ensures that production process does not produce dust explosion.
(6) pack
The bean powder of (5) step will be completed, according to the different requirement of user, pack, different product types can be formed, the third product is the major product " fast food jellied bean curd powder " of this invention, and the 4th kind of byproduct is " the bean curd packed in box powder " that can select for existing " bean curd packed in box " manufacturing enterprise.
It is more than technical scheme of the present invention.
Good effect of the present invention is:
Soybean kernel 100% utilizes, non-wastewater discharge, without soluble nutritious components loss, saves water resource, free from environmental pollution.Major and minor product is dry powder, is convenient to transport, long shelf-life.Particularly adopt the powder process of hammer slice type flour mill, no matter avoid general flour mill granule size, setting-up time abrasive dust is pressed without exception in flour mill, both the bean powder having reached fineness requirement had been made also together repeatedly will to grind with the bean powder not reaching fineness standard in machine, the fuel factor that the process repeatedly ground produces, make water-solubility protein generation excessive heat sex change in bean powder, during NSI value≤60%, soybean water-soluble albumen lose heating, add coagulating agent condition under solidify the albumen biochemical characteristic of change " brain "." the fast food jellied bean curd powder ", " bean curd packed in box powder " of gained of the present invention, shelf-life >=12 months, can transport far on the way and long storage periods, be applicable to Field Operational and train troops, use that ground observation personnel, family, hotel, school, factory canteen process " jellied bean curd " (bean powder).
Have with the inventive method gained soy meal processing " box-packed inner ester bean curd ": 1. yield rate is high, bean curd is done with gypsum or bittern, 1kg soybean can only produce 2.7kg ~ 3.5kg bean curd, and adopt the raw material of the present invention's " bean curd packed in box powder " to produce box-packed inner ester bean curd, generate without yellow seriflux, yield rate is improved, adopt " bean curd packed in box " of the present invention's production containing the whole dietary fibers in soybean cotyledon, because the whole production technology of this invention only removes the seed coat of 10%, all the other are without slag removal, so 1kg soybean can produce about about 8 ~ 9kg inner ester bean curd.2. the shelf life of product is extended.The bean curd packed in box that the present invention produces is produced after employing is closed and is added thermoset method, and have certain bactericidal action, enclosed packaging also prevent secondary pollution.The bean curd packed in box that the present invention produces can be preserved 2d ~ 3d and never degenerates when room temperature is 25 DEG C, and common beancurd General Requirements was produced the same day, the same day sells.
Detailed description of the invention
(1) select materials, dry
By " processed soybean food with soybean " " national standard " (GB8612-88) standard, water-solubility protein is selected to contain
The soybean kernel of amount >=34%, NSI value >=70% is for processing raw material.
The soybean that processes raw material will be selected to send in dryer, dryer operating temperature will be 68 DEG C ~ 70 DEG C, operating air pressure is 0.15 ~ 0.2MPa, processing time≤45min.
Drying principle is in dryer, first the moisture vaporization of soybean top layer is made, with blower unit by outside hot for soybean kernel top layer wet steam discharge machine, due to heat exchange, make soybean moisture constantly be diffused into top layer and be vaporized lost, and reach oven dry object, dried between seed seed coat and cotyledon meat top layer, for precondition is created in decortication, cotyledon internal temperature raises relatively little, keeps NSI value >=65%.
(2) seed decortication and seed coat, cotyledon be separated
By the raw soybeans of water content≤10% after drying and processing, send in decorticating separator, through mill rubbing and blower fan sorting, make soybean peeling rate >=95%.Soybean after decortication carries out fragmentation, adopts disintegrating machine that dehulled soybeans is broken into 6 ~ 10 lobes.
(3) take skin of beancurd as Raw material processing accessory substance of the present invention " the natural degreasing powder of fibre and soya ", " food fibre powder ".
The skin of beancurd taken off through (2) step is heavily about 10% of raw soybeans Seed weight, this part skin of beancurd containing cellulose is about 70%, this part skin of beancurd is sent in general flour mill, grind into the soybean peel fiber powder of 50 ~ 150 objects, according to purposes packing, obtain accessory substance of the present invention---" the natural degreasing powder of fibre and soya " (50 ~ 150 order) or " food fibre powder " (≈ 90 order) for Adsorption greasy dirt adds for flour or other grain dust.
(4) major product " fast food jellied bean curd powder ", " bean curd packed in box powder " is processed
(2) step is completed decortication, broken soybean kernel, send in " selection by winnowing, nothing sieve, hammer slice type flour mill ", this operation is the key link of this invention, this equipment adopts 30kw hair-dryer, fine powder that fineness is reached φ≤75 μm (200 order), that smashed by hammer leaf, blow in collection powder cylinder, at any time up to standard, be blown at any time, be major product of the present invention from the soybean kernel powder of granularity φ≤75 μm (being narrower than 200 orders) that collection powder cylinder takes out, NSI value >=60%, moisture≤9%---" fast food jellied bean curd powder ", " bean curd packed in box powder ".
the explanation of embodiment products obtained therefrom subsequent applications
1, dietary fiber
Requiring that adult takes in the minimum warning line of dietary fiber everyone every day according to the World Food Programme is 27g, and China's urban population is taken in dietary fiber be about 10g average every day, on average lacking dietary fiber intake everyone every day is about 17 grams, China resident is in feed every day product, staple food is as being Flour product, the soy bean edible fiber powder of 3% can be added in Flour product, adult takes food staple food every day as being Flour product (steamed bun, noodles etc.) food-intake is 500 grams, then be equivalent to increase and take in dietary fiber 10.5g(500g × 3% × 70%=10.5g), add the dietary fiber 10g of former absorption, the most wantage taking in the deficiency of dietary fiber day per capita that the World Food Programme proposes can be supplemented.
2, in consumption place processing " jellied bean curd (Tofu pudding) "
1. size mixing
To complete " fast food jellied bean curd powder " that (5) step produces, pour into (or other heater) in pot, amount of water is 10 ~ 14 times of jellied bean curd grain weight, stirs into pulpous state simultaneously;
2. mashing off
The Soya-bean milk cooker being dissolved with jellied bean curd powder is placed on very hot oven and boils, boil while stir, reach the degree of boiling always, realize the complete slaking of soya-bean milk, free from beany flavor;
3. coagulating agent is added
The soya-bean milk boiled is poured into coagulating agent (D-gluconic acid-δ lactone is housed, be called for short " GDL ") cool-bag in (as heavy wall pressure cooker or heat-preservation cylinder etc.), limit bevelling stirs, coagulating agent addition is about: every 1000 grams of soya-bean milk add " D-gluconic acid-δ lactone " 2.8 grams, and namely coagulating agent (D-gluconic acid-δ lactone) addition is about 0.28% of soybean milk quantity.
4. solidify
After soya-bean milk mixes with coagulating agent, cover tightly the upper cover of cool-bag, insulation 15min ~ 20min, soya-bean milk can congeal into the jellied bean curd of delicate exquisiteness, with i.e. edible after halogen.
3, suitability for industrialized production " bean curd packed in box "
1. size mixing
That " bean curd packed in box powder " is sent into belt stirrer sizes mixing in tank, 10 ~ 12 times that add water as soybean grain weight, stirs 20min, mixing speed 30r/min;
2. homogeneous, degassed
After soya-bean milk after sizing mixing is carried out 40Mpa, 60Mpa twice homogenization, pump in vacuum receiver, the air that soya-bean milk is mixed at whipping process is deviate from;
3. filling
Soya-bean milk after air will be removed, lower than 30 DEG C, with in the blending tank of agitator, add the D-gluconic acid-δ lactone (GDL) of soya-bean milk weight 0.28% again, after stirring about 1min rapid mixing, filling in the box of bean curd packed in box immediately, filling time should control to complete in 20min, and for ensureing that every box bean curd packed in box fully solidifies, each packing box inner capacities answers≤400 grams;
4. coagulation forming:
The packing box completing mixing filling is loaded in packing case, the packing case that packing box is housed being sent into temperature is heat ≈ 20min in the high temperature storehouse of 85 ° ~ 95 DEG C, industrial bean curd packed in box answers sampling Detection, namely urase reaction negative is considered as heating schedule and completes, as urase reacting positive, then the heat time also needs to extend to reaction negative for degree.At this moment the GDL in soya-bean milk resolves into grape acid, in acid condition, because soybean water-soluble albumen has the biochemical characteristic of acid cure, makes bean curd packed in box coagulation forming, due to the high temperature action of about 20min, also completes sterilisation program simultaneously.
5. cool
Inner ester bean curd after acid cure is the established gel hardness of strengthening, also need to send in the constant temperature cooling bath of ≈ 5 DEG C, carry out cooling processing, cooled bean curd packed in box, due to after high temperature sterilization program enters supermarket shelves, 2d ~ 3d can be kept denaturalization phenomenon not to occur.
Claims (1)
1. soybean kernel complete utilization, a processing method without discarded object, comprises the following steps:
(1) soybean kernel is dried
By " processed soybean food with soybean ", water-soluble protein content >=34% is selected in " standard GB/T 8612-88 " requirement, the soybean kernel of NSI value >=70% is raw materials for production, the raw material selected is sent in dryer, dryer operating temperature is 68 ~ 70 DEG C, operating air pressure is 0.15 ~ 0.2MPa, processing time≤45min, oven dry soybean moisture content ≈ 10%, keep NSI value >=70%;
(2) soybean kernel decortication and seed coat, cotyledon be separated
By the raw soybeans of moisture content≤10% after drying and processing, send in decorticating separator, peel through mill rubbing and blower fan sorting, make the soybean moisture content after decortication be reduced to further≤9%, soybean peeling rate >=95%;
(3) skin of beancurd preparation " the natural degreasing powder of fibre and soya " or " food fibre powder " is pulverized
The skin of beancurd that being about of (2) step being sub-elected, soybean kernel weighed 10%, containing cellulose is about 70% is sent in general flour mill, grinds into 50 ~ 150 object soybean peel powder, obtains accessory substance of the present invention " the natural degreasing powder of fibre and soya ", " food fibre powder "
As " soy bean edible fiber powder " that food adds, about being milled to granularity 90 order, " the natural degreasing powder of fibre and soya " the fineness scope as wipe oil can be relaxed to 50 ~ 150 orders;
(4) soybean cotyledon breaks lobe
By the soybean cotyledon crusher in crushing that step (2) sub-elects, every cracking soybeans becomes 6 ~ 10 lobes;
(5) soybean cotyledon abrasive dust;
Soybean cotyledon after step (4) fragmentation is sent into selection by winnowing, without in sieve, hammer slice type flour mill, cotyledon is smashed by the hammer leaf in pulverizer, hair-dryer in pulverizer will brokenly successively blow in collection powder cylinder to being narrower than 200 object fleshy cotyledon fine powders at any time, obtains major product of the present invention---" the fast food jellied bean curd powder ", " bean curd packed in box powder " of NSI value >=60%, φ≤200 order, moisture content≤10%.
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| CN201510013579.XA CN104642938A (en) | 2015-01-12 | 2015-01-12 | Processing method for completely utilizing soybean seeds without wastes |
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| CN201510013579.XA CN104642938A (en) | 2015-01-12 | 2015-01-12 | Processing method for completely utilizing soybean seeds without wastes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105265548A (en) * | 2015-11-24 | 2016-01-27 | 香驰控股有限公司 | Soybean hull fiber walnut cake and manufacturing method thereof |
| CN108523004A (en) * | 2018-03-16 | 2018-09-14 | 江南大学 | A kind of preparation method of soybean skin powder |
| CN110403975A (en) * | 2019-08-22 | 2019-11-05 | 青岛德慧海洋生物科技有限公司 | The processing method of cassia seed comprehensive utilization |
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| CN1312022A (en) * | 2001-03-07 | 2001-09-12 | 吉林省高等院校科技开发研究中心 | Superfine and nanometer soybean product producing method without waste sludge and waste water produced |
| CN101356962A (en) * | 2007-08-02 | 2009-02-04 | 李荣和 | Production method of plant diet fiber powder and soya food rich in diet fiber |
| CN102232426A (en) * | 2010-04-21 | 2011-11-09 | 长春大学 | Method for producing instant uncongealed beancurd flour |
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Patent Citations (4)
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| CN1283410A (en) * | 1999-08-10 | 2001-02-14 | 吉林省高等院校科技开发研究中心 | Technology for producing powder of bean-curd jelly |
| CN1312022A (en) * | 2001-03-07 | 2001-09-12 | 吉林省高等院校科技开发研究中心 | Superfine and nanometer soybean product producing method without waste sludge and waste water produced |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265548A (en) * | 2015-11-24 | 2016-01-27 | 香驰控股有限公司 | Soybean hull fiber walnut cake and manufacturing method thereof |
| CN108523004A (en) * | 2018-03-16 | 2018-09-14 | 江南大学 | A kind of preparation method of soybean skin powder |
| CN110403975A (en) * | 2019-08-22 | 2019-11-05 | 青岛德慧海洋生物科技有限公司 | The processing method of cassia seed comprehensive utilization |
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Application publication date: 20150527 |