CN104872562A - Processing method of soya flour - Google Patents
Processing method of soya flour Download PDFInfo
- Publication number
- CN104872562A CN104872562A CN201510219098.4A CN201510219098A CN104872562A CN 104872562 A CN104872562 A CN 104872562A CN 201510219098 A CN201510219098 A CN 201510219098A CN 104872562 A CN104872562 A CN 104872562A
- Authority
- CN
- China
- Prior art keywords
- bean powder
- bean
- powder
- processing method
- pea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a processing method of soya flour, and belongs to the technical field of preparation of products. The processing method of the soya flour comprises the following steps: machine selecting, color sorting, cryogenic grinding, autoclaving, drying and packaging. The processing method of the soya flour has the advantage that the color, aroma and taste of the soya flour and the characters of active substances are kept fixed.
Description
Technical field
The present invention relates to a kind of processing method of bean powder, belong to the preparing technical field of product.
Background technology
According to the applicant understood, there is following problem in existing bean powder processing:
1. under existing bean or pea normal temperature in toughness, be difficult to pulverize, can not keep the look of product, perfume (or spice),
The character of taste and active material is constant;
2. the bulk material mobility of bean powder made of existing bean or pea is bad, and size distribution is poor,
Ensure that the fine degree of product is wanting in;
3. existing bean or pea when ambient ground because of denaturalization phenomenon that heating, oxidation etc. cause;
4. can there are smell effusion, dust explosion, noise etc. when pulverizing in existing bean or pea;
5., there is the denaturalization phenomenon because heating, oxidation etc. cause in the sterilizing processing of existing bean or pea;
6. existing bean or pea are when adopting low temperature drying, and produce discontinuous, the cycle is long, produce effect
Rate is low.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of processing method of the bean powder keeping the character of the color of product and active material constant.
The present invention is the technical scheme solving the problems of the technologies described above proposition:
A processing method for bean powder, comprises the following steps:
(1) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen bean or pea, carries out magnetic separation simultaneously, removing metal object, powder and weeds;
(2) look choosing: remove the heterochromatic grain that preceding working procedure stays;
(3) Freezing smashing: the bean or pea after rough for paddy separation are put into Freezing smashing device and carries out Freezing smashing, cold-producing medium adopts liquid nitrogen, controls cryogenic temperature-100 DEG C, bean or pea are ground into bean powder;
(4) autoclaving: the bean powder after Freezing smashing is put into high-pressure installation and carries out autoclaving, keep the temperature in high-pressure installation to be 20 ~ 40 DEG C, the dwell time is 5 ~ 15min, and pressure is 300 ~ 500MPa;
(5) dry: collect the bean powder after autoclaving, and put into vacuum freeze dryer, control temperature is-80 DEG C, and vacuum is 133 × 10
-3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material;
(6) pack: by dried bean powder through carrying out packing, sealing after the assay was approved.
The present invention adopts the beneficial effect of technique scheme to be:
1) applicant's repetition test and further investigation, by adopting Freezing smashing and autoclaving, Freezing smashing not only can keep the character of the color of milling product and active material constant, and has incomparable advantage in the fine degree of guarantee product; Ultra high pressure treatment is a physical process substantially, adopts liquid medium process, have pressure uniform transmission, instantaneous, efficient, consume energy low, pollute few, to advantages such as the low molecular compounds such as vitamin, pigment and flavor substance have no significant effect;
2) by adopting Freezing smashing, controlling cryogenic temperature-100 DEG C, bean or pea are ground into bean powder, can utilize the black brittleness of material, namely material is with the reduction of temperature, and its hardness and fragility increase, and plasticity and toughness reduce, just can be pulverized by a very little power under sharp freezing state;
3) in bean or pea fast cooling process, the uneven contraction in inner each position can be caused and produce internal stress, under the effect of this stress, the inner weak part of bean or pea produces micro-crack and also causes the adhesion of interior tissue to reduce, and under outside low-force, thus just makes underbead crack expand rapidly and broken;
4) when bean or pea are freezing, moisture internally freezes from surface, and the obstruction that the freezing expansion of internal moisture is subject to outside frozen crust forms inside pressure, bean or pea tissue is made to produce explosion, time freezing, the dissolved gas composition in bean or pea liquid phase can expand hundreds of times, and spalling degree is higher, the loss of body fluid: temperature raises, the ice crystal freezed in bean or pea dissolves, and due to bean or pea disorganization, forms drop and flows out, concentrated and moisture evaporates: non-frozen fraction concentration increases, and the distillation of ice causes surface moisture to evaporate;
5) autoclaving is adopted, can non-covalent bond in the mycoprotein of destroy microorganisms, as hydrogen bond, disulfide bond and ionic bond etc., the higher structure of protein is destroyed, thus cause solidifying and the inactivation of enzyme of protein; Super-pressure also can cause somatic cells film rupture, makes endobacillary chemical constituent produce the various kinds of cell damages such as outflow; Can also affect copying of the inhereditary materials such as DNA, the result of these combined factors effects result in the death of microorganism, avoids the change of high temperature to the color of product and the character of active material.
The improvement of technique scheme is: be also provided with after described (6) step
Artificial selective examination: the requirement that the moisture content of bean powder, microorganism and client specify is tested;
Bean powder warehouse-in after selective examination is deposited: bean powder storage temperature≤12 DEG C, relative humidity≤70%, warehouse for finished product need clean, drying, health, directly not expose to sunlight, line identifier of going forward side by side.
The improvement of technique scheme is: described bean powder is soy meal, broad bean powder, peameal, mung bean flour, red bean powder or kidney bean powder.
Detailed description of the invention
Embodiment
The processing method of the bean powder of the present embodiment, comprises the following steps:
(1) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen bean or pea, carries out magnetic separation simultaneously, removing metal object, powder and weeds;
(2) look choosing: remove the heterochromatic grain that preceding working procedure stays;
(3) Freezing smashing: the bean or pea after rough for paddy separation are put into Freezing smashing device and carries out Freezing smashing, cold-producing medium adopts liquid nitrogen, controls cryogenic temperature-100 DEG C, bean or pea are ground into bean powder;
Freezing smashing device is generally made up of refrigerant supplying device (liquid nitrogen case), bin stock precooling cylinder, raw material household freezer, spiral propeller, Lowtemperaturepulverizer, product-collecting device (cyclone separator), heat recovering device etc.Pulverizer comprises beater grinder, dish hits formula pulverizer or roller tooth pulverizer (roller mill) etc.
(4) autoclaving: the bean powder after Freezing smashing is put into high-pressure installation and carries out autoclaving, keep the temperature in high-pressure installation to be 20 ~ 40 DEG C, the dwell time is 5 ~ 15min, and pressure is 300 ~ 500MPa;
(5) dry: collect the bean powder after autoclaving, and put into vacuum freeze dryer, control temperature is-80 DEG C, and vacuum is 133 × 10
-3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material;
(6) pack: by dried bean powder through carrying out packing, sealing after the assay was approved.
Also be provided with after (6) step of the present embodiment
Artificial selective examination: the requirement that the moisture content of bean powder, microorganism and client specify is tested;
Bean powder warehouse-in after selective examination is deposited: bean powder storage temperature≤12 DEG C, relative humidity≤70%, warehouse for finished product need clean, drying, health, directly not expose to sunlight, line identifier of going forward side by side.
The bean powder of the present embodiment is soy meal, broad bean powder, peameal, mung bean flour, red bean powder or kidney bean powder.
Of the present inventionly be not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. a processing method for bean powder, is characterized in that comprising the following steps:
(1) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen bean or pea, carries out magnetic separation simultaneously, removing metal object, powder and weeds;
(2) look choosing: remove the heterochromatic grain that preceding working procedure stays;
(3) Freezing smashing: the bean or pea after rough for paddy separation are put into Freezing smashing device and carries out Freezing smashing, cold-producing medium adopts liquid nitrogen, controls cryogenic temperature-100 DEG C, bean or pea are ground into bean powder;
(4) autoclaving: the bean powder after Freezing smashing is put into high-pressure installation and carries out autoclaving, keep the temperature in high-pressure installation to be 20 ~ 40 DEG C, the dwell time is 5 ~ 15min, and pressure is 300 ~ 500MPa;
(5) dry: collect the bean powder after autoclaving, and put into vacuum freeze dryer, control temperature is-80 DEG C, and vacuum is 133 × 10
-3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material;
(6) pack: by dried bean powder through carrying out packing, sealing after the assay was approved.
2. the processing method of bean powder as claimed in claim 1, is characterized in that: be also provided with after described (6) step
Artificial selective examination: the requirement that the moisture content of bean powder, microorganism and client specify is tested;
Bean powder warehouse-in after selective examination is deposited: bean powder storage temperature≤12 DEG C, relative humidity≤70%, warehouse for finished product need clean, drying, health, directly not expose to sunlight, line identifier of going forward side by side.
3. the processing method of bean powder as claimed in claim 1, is characterized in that: described bean powder is soy meal, broad bean powder, peameal, mung bean flour, red bean powder or kidney bean powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510219098.4A CN104872562A (en) | 2015-05-04 | 2015-05-04 | Processing method of soya flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510219098.4A CN104872562A (en) | 2015-05-04 | 2015-05-04 | Processing method of soya flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872562A true CN104872562A (en) | 2015-09-02 |
Family
ID=53940461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510219098.4A Pending CN104872562A (en) | 2015-05-04 | 2015-05-04 | Processing method of soya flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104872562A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4426398A (en) * | 1980-12-25 | 1984-01-17 | Iwatani Sangyo Kabushiki Kaisha | Food product having a main component comprising powder made from soft shell turtles and the method of manufacture therefor |
| CN101703591A (en) * | 2009-12-01 | 2010-05-12 | 张坤镛 | Medicament for effectively treating prostate diseases |
-
2015
- 2015-05-04 CN CN201510219098.4A patent/CN104872562A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4426398A (en) * | 1980-12-25 | 1984-01-17 | Iwatani Sangyo Kabushiki Kaisha | Food product having a main component comprising powder made from soft shell turtles and the method of manufacture therefor |
| CN101703591A (en) * | 2009-12-01 | 2010-05-12 | 张坤镛 | Medicament for effectively treating prostate diseases |
Non-Patent Citations (2)
| Title |
|---|
| 余丽，等: "杂粮面粉加工技术及其加工设备的应用分析", 《农产品加工（学刊）》 * |
| 谢岩黎，等: "《现代食品工程技术》", 31 May 2011, 郑州大学出版社 * |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150902 |