CN111406895A - Softening process and softening system of low-temperature soybean meal - Google Patents
Softening process and softening system of low-temperature soybean meal Download PDFInfo
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- 235000019764 Soybean Meal Nutrition 0.000 title claims abstract description 64
- 239000004455 soybean meal Substances 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 47
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 103
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 50
- 238000010438 heat treatment Methods 0.000 claims abstract description 49
- 239000011261 inert gas Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000000843 powder Substances 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 24
- 238000004519 manufacturing process Methods 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 10
- 239000000463 material Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 238000010276 construction Methods 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 240000006677 Vicia faba Species 0.000 description 3
- 235000010749 Vicia faba Nutrition 0.000 description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 229910001873 dinitrogen Inorganic materials 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000009448 modified atmosphere packaging Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 238000009489 vacuum treatment Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
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- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 238000012430 stability testing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (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 discloses a softening process and a softening system of low-temperature soybean meal. The process is used for heat treatment of low-temperature soybean meal in inert gas atmosphere, and preferably a gradient heating mode with at least two heating temperatures is used for softening the low-temperature soybean meal. The low-temperature soybean meal processed by the method has high color value, no beany flavor, no peculiar smell, bitter taste, low powder degree, high nitrogen solubility index, good dispersibility and no caking when meeting water; the softening time is short.
Description
Technical Field
The invention relates to the technical field of soybean processing, in particular to a softening process and a softening system of low-temperature soybean meal.
Background
The low-temperature soybean meal is obtained by cleaning, conditioning, crushing, peeling, softening, flaking, leaching, desolventizing and drying soybeans serving as raw materials, wherein the dry-based protein content of the low-temperature soybean meal is more than 50 percent, and the crude fat content of the low-temperature soybean meal is less than 1 percent, the low-temperature soybean meal is applied to production of soybean wire-drawing protein, production of soybean protein isolate, flour products and vegetarian food due to the characteristics of high protein content, low fat content, high nitrogen dissolution index and the like, but the application of the low-temperature soybean meal is limited due to the problems of product characteristics, production process and the like, for example, ① makes the low-temperature soybean meal dark, so that the color of the product is red, yellow and dark, the appearance of the product is influenced, ② easily makes the product generate rancid flavor, beany flavor and bitter taste, the flavor of the product is influenced, the production efficiency is low, the production cost is high, the shelf life of the product is shortened due to oxidation of residual grease, the ⑤ nitrogen.
Nitrogen is a colorless and odorless gas in normal conditions, and is generally less dense than air. Nitrogen, which is 78.08% (volume fraction) of the total amount of atmosphere, is one of the main components of air. Nitrogen is stable and inactive in chemical property, hardly reacts with other substances at normal temperature, is generally used for removing oxygen in the food industry so as to slow down the oxidation and respiration of food, has a certain inhibition effect on bacterial growth, and is applied to modified atmosphere packaging of dry food, modified atmosphere packaging of slightly humid food and modified atmosphere packaging of high-humidity food.
The low-temperature bean pulp softening process aims at: (1) the bean paste is softened and the plasticity is increased by adjusting the moisture and the temperature so as to facilitate flaking; if the moisture content of the bean paste is too low and the temperature is not high, the bean paste is rolled without softening, a lot of powder is generated, the leaching is very unfavorable, and if the moisture content is too high, the rolling is easy to perform during rolling, so that the operation is difficult;
(2) the molecular chain of the soybean protein is fully unfolded through softening, which is beneficial to the utilization of the protein; if the softening time is too short, the molecular chain of the soybean protein cannot be fully developed, and the performance of the soybean protein cannot be fully embodied; if the softening time is too long, on one hand, disulfide bonds are easily formed by crosslinking among protein molecules, so that the low-temperature soybean meal product absorbs water too fast and is easy to form lumps when meeting water; on the other hand, the nitrogen solubility index is reduced, and the full utilization of the protein is influenced.
Disclosure of Invention
Researches show that the low-temperature soybean meal softening process under the prior art has the following problems that (1) a series of reactions can be caused because the softening temperature is 50-80 ℃ generally, the softening time is 30-210 min, the temperature is high, and the time is long, ① can cause fat oxidation because the softening temperature is high, the activities of lipoxidase and lipase are high, and the low-temperature soybean meal or a low-temperature soybean meal product can easily generate the bad flavors of Hargar flavor, bitter taste and the like, ② can easily cause the color value of the low-temperature soybean meal or the color value of the product to be dark, red or yellow due to oxidation and Maillard reaction, and the appearance of the product is influenced, 2) the softening time is long due to oxygen in a traditional softening system, the formation of disulfide bonds is easy, the water absorption capacity of protein is improved, but the protein absorbs water too fast, and caking is easily formed in the application process, and the application is influenced, and 3) the softening time is long, so that the production efficiency is low, and the production.
The invention uses nitrogen in the softening process of low-temperature soybean meal production, solves the problems of low nitrogen solubility index, poor color value, poor flavor, peculiar smell, poor dispersibility, high powder degree and the like of low-temperature soybean meal and soybean products taking the low-temperature soybean meal as raw materials by innovating a plurality of processing technologies, shortens the production time, improves the production efficiency and reduces the production cost.
The first aspect of the invention provides a softening process of low-temperature soybean meal, which is to heat treat the low-temperature soybean meal under an inert gas atmosphere, preferably to soften the low-temperature soybean meal by a gradient heating mode with at least two heating temperatures.
In some embodiments of the invention, the inert gas is nitrogen, preferably the nitrogen is high purity nitrogen for the food industry.
In some embodiments of the invention, the vacuum is pumped to-0.08 MPa-0.095 MPa, and then the inert gas is injected to a vacuum of 0.12-0.20 MPa.
In some embodiments of the invention, the heating is steam direct or indirect heating.
In some embodiments of the invention, the first softening temperature is 70-76 ℃ for 10-20min, the second softening temperature is 76-80 ℃ for 15-35min, the third softening temperature is 80-85 ℃ for 5-10 min;
preferably, the heat treatment is carried out in sequence in a three-layer softening kettle, the feeding amount of the first layer at the first softening temperature is 50-70% of the volume, the feeding amount of the second layer at the second softening temperature is 45-65% of the volume, and the feeding amount of the third layer at the third softening temperature is 20-40% of the volume.
In some embodiments of the invention, the first softening temperature is 70-78 ℃ for 30-45min, the second softening temperature is 78-85 ℃ for 2-30 min;
preferably, the heat treatment is carried out in sequence in a two-layer softening kettle, the feeding quantity of the first layer at the first softening temperature is 60-70% of the volume, and the feeding quantity of the second layer at the second softening temperature is 30-55% of the volume.
In some embodiments of the present invention, the softening pot has two layers or three layers, each layer has a feeding valve and a steam valve, and preferably each layer can independently control the temperature.
A second aspect of the present invention provides a softening system for low-temperature soybean meal, comprising:
a softening pot for softening the low-temperature soybean meal;
the vacuumizing equipment is used for vacuumizing the softening pot;
the nitrogen bottle is provided with a pressure gauge and a conveying pipe and is used for storing nitrogen and filling the nitrogen into the softening pot;
a steam source for providing steam to the softening kettle;
and the controller is used for controlling the softening pot, the vacuumizing equipment, the nitrogen cylinder and the steam source so as to intermittently heat the low-temperature soybean meal in the inert gas atmosphere.
In some embodiments of the invention, the controller controls the vacuum pumping device to pump the softening kettle to a vacuum degree of-0.08 MPa to-0.095 MPa, and then controls the nitrogen bottle to fill nitrogen into the softening kettle to a vacuum degree of 0.12 MPa to 0.20 MPa.
In some embodiments of the invention, the controller controls the softener pan to perform three-layer heating or two-layer heating.
In some embodiments of the invention, in the three-layer heating, the first layer is heated at 70-76 ℃ for 10-20 min; the heating temperature of the second layer is 76-80 ℃, and the heating time is 15-35 min; the heating temperature of the third layer is 80-85 ℃, and the heating time is 5-10 min;
in some embodiments of the invention, in the two-layer heating, the first layer is heated at 70-78 ℃ for 30-45 min; the heating temperature of the second layer is 78-85 deg.C, and the heating time is 2-30 min.
In some embodiments of the present invention, when the controller controls the softening kettle to perform the three-layer heating or two-layer heating, the temperature control process of each layer is controlled according to the following control method:
setting the required heating temperature of a layer as X1, the temperature of the layer without steam input as X0, presetting the maximum time for the temperature of the layer to rise from X0 to X1 as T, and presetting the required reaching temperature of the environment in the layer corresponding to m moments in the time length of T, wherein the controller controls the steam source to regulate and control the temperature in the layer according to the following method:
step 1: t is calculated according to the following formulas (1) and (2)iRegulating and controlling coefficient DY corresponding to the moment:
ΔY＝λ1[(Xe(Ti)-Xf(Ti))-(Xe(Ti-1)-Xf(Ti-1))]+λ2(Xe(Ti)-Xf(Ti))+
＝[(Xe(Ti)-Xf(Ti))-(Xe(Ti-1)-Xf(Ti-1))]+[(Xe(Ti-1)-Xf(Ti-1))-(Xe(Ti-2)-Xf(Ti-2))]
wherein, TiRepresents the ith time in the T, i is 1, 2, 3, m; xe(Ti) Indicating the temperature required to be reached corresponding to the ith moment; x is the number off(Ti) Representing the temperature of the layer at said ith time; x is the number ofe(Ti-1) Indicating the temperature required to be reached corresponding to the (i-1) th moment in the T; xf(Ti-1) Represents the temperature of the layer at said i-1 th instant; xe(Ti-2) Indicating the temperature required to be reached corresponding to the ith-2 th moment in the T; xf(Ti-2) Represents the temperature of the layer at time i-2; d represents an intermediate amount; the above-mentioned1Represents a first weight coefficient and has a value range of [3, 5 ]](ii) a The above-mentioned2Is the second weight coefficient and has a value range of [0.1, 0.3 ]]；
Wherein x isf(T1) Equal to X0; xe(Tm) Equal to X1;
step 2: judging whether DY is equal to 0 in real time, and if DY is equal to 0, controlling to stop inputting steam; otherwise, control continues to input steam.
Compared with the prior art, the softening process of the invention has the following advantages that the softening process is carried out under the atmosphere of inert gas:
1. the low-temperature soybean meal produced by the method has high color value and whiteness;
2. the low-temperature soybean meal produced by the method has no beany flavor, no peculiar smell and no bitter taste;
3. the low-temperature soybean meal produced by the method has low powder degree and high nitrogen solubility index;
4. the low-temperature soybean meal produced by the invention has good dispersibility and does not agglomerate when meeting water;
5. the low-temperature soybean meal produced by the invention has short softening time.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Before the present embodiments are further described, it is to be understood that the scope of the invention is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, any methods, devices, and materials similar or equivalent to those described in the examples may be used in the practice of the invention in addition to the specific methods, devices, and materials used in the examples, in keeping with the knowledge of one skilled in the art and with the description of the invention.
In the following examples, the vacuum is a relative pressure value based on one atmospheric pressure, and is atmospheric pressure — absolute pressure.
The low-temperature soybean meal is prepared by the following production process:
soybean → cleaning → grading → drying → crushing → peeling, navel → softening → rolling → leaching → exsolution → drying.
The softening pot is of a vertical structure and is divided into an upper layer and a lower layer or an upper layer, a middle layer and a lower layer, and each layer is provided with a feeding valve and a steam valve.
The using method comprises the following steps: and opening each steam inlet valve to enable the pot body edge bag to generate heat, opening the first layer of material door, starting feeding, and adopting a layer-by-layer material charging mode. The lowest part of the default softening pot is a first layer, and the first layer, the second layer and the third layer or the first layer and the second layer are arranged from bottom to top in sequence. When the softening pot is of a three-layer structure: when the feeding amount of the first layer pot reaches 50% -70% of the volume, the feeding valve of the first layer is closed, the feeding valve of the second layer is opened, when the feeding amount reaches 45% -65% of the volume, the feeding valve of the second layer is closed, the feeding valve of the third layer is opened, and when the feeding amount reaches 20% -40% of the volume, the feeding valve of the third layer is closed. When the softening pot is of a two-layer structure: when the feeding amount of the first layer pot reaches 60-70% of the volume, the feeding valve of the first layer is closed, the feeding valve of the second layer is opened, and when the feeding amount reaches 30-50% of the volume, the feeding valve of the second layer is closed. The low-temperature soybean meal to be treated is firstly treated in the first layer and then treated in the second layer until all treatments are finished.
Example 1
A softening process of low-temperature soybean meal comprises the following technical scheme:
feeding the crushed bean cotyledon into a layered softening pot, vacuumizing the softening pot to a vacuum degree of-0.095 MPa, and filling nitrogen into the vacuum pot to a vacuum degree of 0.16MPa, wherein the used nitrogen is high-purity nitrogen for food industry, and the purity is more than 99.999%;
adopt indirect steam to carry out intermittent type formula softening, soften the pot and be three layer construction, from the bottom up is first, two, three-layer in proper order, and each layer feeding volume is respectively: the first layer is 60%, the second layer is 55%, and the third layer is 30%, wherein the first layer has a softening temperature of 74 deg.C for 15min, the second layer has a softening temperature of 78 deg.C for 25min, and the third layer has a softening temperature of 83 deg.C for 8 min.
Example 2
A softening process of low-temperature soybean meal comprises the following technical scheme:
feeding the crushed bean into a layered softening pot, and vacuumizing the softening pot to a vacuum degree of-0.012 MPa; filling nitrogen into the vacuum pan to the vacuum degree of 0.16MPa, wherein the used nitrogen is high-purity nitrogen used in the food industry, and the purity is more than 99.999 percent;
adopt direct steam to carry out intermittent type formula softening, soften the pot and be the three-layer, from the bottom up is first, two, three-layer in proper order, and each layer feeding volume is respectively: the first layer is 70%, the second layer is 45% and the third layer is 20%, wherein the first layer has a softening temperature of 70 ℃ for 20min, the second layer has a softening temperature of 76 ℃ for 15min, and the third layer has a softening temperature of 80 ℃ for 5 min.
Example 3
A softening process of low-temperature soybean meal comprises the following technical scheme:
feeding the crushed bean cotyledon into a layered softening pot, vacuumizing the softening pot to a vacuum degree of-0.020 MPa, and filling nitrogen into the vacuum pot to a vacuum degree of 0.16MPa, wherein the used nitrogen is high-purity nitrogen used in the food industry and the purity is more than 99.999%;
adopt indirect steam to carry out intermittent type formula softening, soften the pot and be the three-layer, from the bottom up is first, two, three-layer in proper order, and each layer feeding volume is respectively: the first layer is 50%, the second layer is 45% and the third layer is 40%, wherein the first layer has a softening temperature of 76 ℃ for 10min, the second layer has a softening temperature of 80 ℃ for 35min, and the third layer has a softening temperature of 85 ℃ for 10 min.
Example 4
A softening process of low-temperature soybean meal comprises the following technical scheme:
feeding the crushed bean cotyledon into a layered softening pot, and vacuumizing the softening pot, wherein the vacuum degree is 0.018MPa, the used nitrogen is high-purity nitrogen used in the food industry, and the purity is more than 99.999%;
adopt indirect steam to carry out intermittent type formula softening, soften the pot and be two-layer, from the bottom up is first, two layers in proper order, and each layer feeding volume is respectively: the first layer has a softening temperature of 74 deg.C for 37min, and the second layer has a softening temperature of 81 deg.C for 16min, wherein the first layer has a softening temperature of 65% and the second layer has a softening temperature of 40%.
Example 5
The softening system of low temperature soybean meal includes:
a softening pot for softening the low-temperature soybean meal;
the vacuumizing equipment is used for vacuumizing the softening pot;
the nitrogen bottle is provided with a pressure gauge and a conveying pipe and is used for storing nitrogen and filling the nitrogen into the softening pot;
a steam source for providing steam to the softening kettle;
and the controller is used for controlling the softening pot, the vacuumizing equipment, the nitrogen cylinder and the steam source so as to intermittently heat the low-temperature soybean meal in the inert gas atmosphere.
The controller controls the vacuum pumping equipment to pump the vacuum degree of the softening pot to-0.08 MPa to-0.095 MPa, and then controls the nitrogen bottle to fill nitrogen into the softening pot until the vacuum degree is 0.12 to 0.20 MPa;
the controller controls the softening pot to perform three-layer heating or two-layer heating.
When the controller controls the softening pot to perform the three-layer heating or the two-layer heating, and when the controller controls the softening pot to perform the three-layer heating or the two-layer heating, the temperature regulation and control process of each layer is controlled according to the following control method:
setting the required heating temperature of a layer as X1, the temperature of the layer without steam input as X0, presetting the maximum time for the temperature of the layer to rise from X0 to X1 as T, and presetting the required reaching temperature of the environment in the layer corresponding to m moments in the time length of T, wherein the controller controls the steam source to regulate and control the temperature in the layer according to the following method:
step 1: t is calculated according to the following formulas (1) and (2)iRegulating and controlling coefficient DY corresponding to the moment:
ΔY＝λ1[(Xe(Ti)-Xf(Ti))-(Xe(Ti-1)-Xf(Ti-1))]+λ2(Xe(Ti)-Xf(Ti))+
＝[(Xe(Ti)-Xf(Ti))-(Xe(Ti-1)-Xf(Ti-1))]+[(Xe(Ti-1)-Xf(Ti-1))-(Xe(Ti-2)-Xf(Ti-2))]
wherein, TiRepresents the ith time in the T, i is 1, 2, 3, m; xe(Ti) Indicating the temperature required to be reached corresponding to the ith moment; x is the number off(Ti) Representing the temperature of the layer at said ith time; x is the number ofe(Ti-1) Indicating the temperature required to be reached corresponding to the (i-1) th moment in the T; xf(Ti-1) Represents the temperature of the layer at said i-1 th instant; xe(Ti-2) Indicating the temperature required to be reached corresponding to the ith-2 th moment in the T; xf(Ti-2) Represents the temperature of the layer at time i-2; d represents an intermediate amount; the above-mentioned1Represents a first weight coefficient and has a value range of [3, 5 ]](ii) a The above-mentioned2Is the second weight coefficient and has a value range of [0.1, 0.3 ]]；
Wherein, Xf(T1) Equal to X0; xe(Tm) Equal to X1;
step 2: judging whether DY is equal to 0 in real time, and if DY is equal to 0, controlling to stop inputting steam; otherwise, control continues to input steam.
According to the control method, the temperature regulation and control process of the softening pot can be controlled quickly and stably, so that the environmental temperature in the softening pot can be quickly and effectively controlled to reach the temperature required by each layer before each layer starts, and the phenomenon that the softening of the bean pulp is influenced due to overlong time consumption of the temperature regulation and control process between the two heating layers is avoided.
Comparative example 1
In comparison with example 1, no vacuum treatment was performed, and no nitrogen gas was introduced.
A softening process of low-temperature soybean meal comprises the following technical scheme:
the thick broad-bean after the breakage gets into the laminar pot that softens, adopts indirect steam to carry out the intermittent type formula and softens, softens the pot and be three layer construction, and from the bottom up is first, two, three-layer in proper order, and each layer feeding volume is respectively: 60% of the first layer, 55% of the second layer and 30% of the third layer, wherein the softening temperature of the first layer is 74 ℃ for 15min, the softening temperature of the second layer is 78 ℃ for 25min, and the softening temperature of the third layer is 83 ℃ for 8 min;
comparative example 2
The softening temperature and time parameters were out of the preferred ranges as compared to example 1.
A softening process of low-temperature soybean meal comprises the following technical scheme:
feeding the crushed bean cotyledon into a layered softening pot, vacuumizing the softening pot to a vacuum degree of-0.095 MPa, and filling nitrogen into the vacuum pot to a vacuum degree of 0.16MPa, wherein the used nitrogen is high-purity nitrogen for food industry, and the purity is more than 99.999%;
adopt indirect steam to carry out intermittent type formula softening, soften the pot and be three layer construction, from the bottom up is first, two, three-layer in proper order, and each layer feeding volume is respectively: the first layer is 60%, the second layer is 55% and the third layer is 30%, wherein the first layer has a softening temperature of 65 ℃ for 15min, the second layer has a softening temperature of 72 ℃ for 30min, and the third layer has a softening temperature of 87 ℃ for 15 min.
Comparative example 3
Compared with example 1, no vacuum treatment was performed, no nitrogen gas was introduced, and neither the softening temperature nor the time parameter was within the preferable range.
A softening process of low-temperature soybean meal comprises the following technical scheme:
the thick broad-bean after the breakage gets into the laminar pot that softens, adopts indirect steam to carry out the intermittent type formula and softens, softens the pot and be three layer construction, and each layer feeding volume is respectively: the first layer is 60%, the second layer is 55%, and the third layer is 30%, wherein the first layer has a softening temperature of 74 deg.C for 15min, the second layer has a softening temperature of 78 deg.C for 25min, and the third layer has a softening temperature of 83 deg.C for 8 min.
Comparative example 4
Compared with example 1, no vacuum treatment was performed, no nitrogen gas was introduced, and neither the softening temperature nor the time parameter was within the preferable range.
A softening process of low-temperature soybean meal comprises the following technical scheme:
the thick broad-bean after the breakage gets into the laminar pot that softens, adopts indirect steam to carry out the intermittent type formula and softens, softens the pot and be three layer construction, and each layer feeding volume is respectively: the first layer is 60%, the second layer is 55% and the third layer is 30%, wherein the softening temperature of the three layers is 65 ℃ and the time is 210 min.
Experimental example 1
Color comparison and other tests were performed on the low-temperature soybean meal produced in inventive examples 1 to 4 and comparative examples 1 to 4. The sampled low-temperature soybean meal is a product which is processed in each layer of the softening pot.
1. Color value detection method
200g of each of the low-temperature soybean meals produced in examples 1 to 4 and comparative examples 1 to 4 was ground for 60 seconds by a small-sized pulverizer for a sieve of 100 meshes, and undersize products were measured by a colorimeter, and the results of comparative measurements are shown in Table 1.
TABLE 1 Low temperature Soy meal whiteness comparison results
| Experiment of | Whiteness degree |
| Example 1 | 15.3 |
| Example 2 | 15.1 |
| Example 3 | 15.0 |
| Example 4 | 14.8 |
| Comparative example 1 | 11.2 |
| Comparative example 2 | 12.6 |
| Comparative example 3 | 12.3 |
| Comparative example 4 | 11.1 |
2. Nitrogen solubility index
The detection method comprises the following steps: refer to the measurement of protein in GB/T5009.5-2016 food safety national standard food.
TABLE 1 comparison of nitrogen solubility index of low-temperature soybean meal
| Experiment of | Nitrogen solubility index/%) |
| Example 1 | 86.2 |
| Example 2 | 85.5 |
| Example 3 | 85.1 |
| Example 4 | 84.6 |
| Comparative example 1 | 82.1 |
| Comparative example 2 | 81.7 |
| Comparative example 3 | 80.2 |
| Comparative example 4 | 76.5 |
3. Dispersibility detection method
Taking 200g of low-temperature soybean meal, crushing the low-temperature soybean meal for 40s by using a small traditional Chinese medicine crusher, sieving the low-temperature soybean meal by using a 60-mesh sieve, taking 10g of 60-mesh undersize, putting the undersize into 200ml of water, stirring the mixture by using a glass rod for 1min, sieving the undersize by using a 40-mesh standard sieve, weighing the oversize, and obtaining the comparison result shown in table 3;
TABLE 3 dispersibility comparison results
| Experiment of | Weight of oversize material |
| Example 1 | 0.44 |
| Example 2 | 0.65 |
| Example 3 | 0.92 |
| Example 4 | 0.90 |
| Comparative example 1 | 3.01 |
| Comparative example 2 | 4.01 |
| Comparative example 3 | 3.65 |
| Comparative example 4 | 4.00 |
4. Powder degree detection method
Taking 100g of low-temperature soybean meal to pass through a 60-mesh standard sieve, recording the weight of undersize products, calculating the ratio of the undersize products, and showing the comparison result in a table 4;
the powder degree is × 100 percent of the weight of undersize materials/the weight of low-temperature soybean meal
TABLE 4 powder contrast results
| Experiment of | Degree of powder/%) |
| Example 1 | 0.80 |
| Example 2 | 0.90 |
| Example 3 | 0.83 |
| Example 4 | 0.88 |
| Comparative example 1 | 4.21 |
| Comparative example 2 | 3.65 |
| Comparative example 3 | 3.37 |
| Comparative example 4 | 3.56 |
5. Beany flavor comparison method
Respectively taking 200g of low-temperature soybean meal, placing the low-temperature soybean meal in a drug stability testing box, storing the low-temperature soybean meal for 8 weeks at the temperature of 37 ℃ and the humidity of 75%, comparing the beany flavor, evaluating the beany flavor by 21 sensory evaluation personnel, wherein the beany flavor evaluation standard is shown in a table 5, the evaluation score is averaged, and the evaluation result is shown in a table 6;
TABLE 5 evaluation criteria for beany flavor
TABLE 6 evaluation results of beany flavor
As can be seen from the comparison of the above 6 indexes, the low-temperature soybean meal produced in examples 1 to 4 is obviously superior to comparative examples 1 to 4 in each index.
While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the embodiments and examples, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (10)
1. The softening process of the low-temperature soybean meal is characterized in that the low-temperature soybean meal is softened by heat treatment under the inert gas atmosphere, and preferably, the low-temperature soybean meal is softened by adopting a gradient heating mode with at least two temperatures.
2. Process according to claim 1, characterized in that the inert gas is nitrogen, preferably high-purity nitrogen for the food industry.
3. The process according to claim 1 or 2, wherein the degree of vacuum is first evacuated to-0.08 MPa to-0.095 MPa, and the inert gas is then charged to a degree of vacuum of 0.12 to 0.20 MPa.
4. A process according to any one of claims 1 to 3, wherein the heating is steam direct or indirect heating.
5. The process according to any one of claims 1 to 4, wherein the first softening temperature is 70 to 76 ℃ for 10 to 20min, the second softening temperature is 76 to 80 ℃ for 15 to 35min, the third softening temperature is 80 to 85 ℃ for 5 to 10 min;
preferably, the heat treatment is carried out in sequence in a three-layer softening kettle, the feeding amount of the first layer at the first softening temperature is 50-70% of the volume, the feeding amount of the second layer at the second softening temperature is 45-65% of the volume, and the feeding amount of the third layer at the third softening temperature is 20-40% of the volume.
6. The process according to any one of claims 1 to 5, wherein the first softening temperature is 70 to 78 ℃ for 30 to 45min, and the second softening temperature is 78 to 85 ℃ for 2 to 30 min;
preferably, the heat treatment is carried out in sequence in a two-layer softening kettle, the feeding quantity of the first layer at the first softening temperature is 60-70% of the volume, and the feeding quantity of the second layer at the second softening temperature is 30-55% of the volume.
7. A softening system of low-temperature soybean meal is characterized by comprising:
a softening pot for softening the low-temperature soybean meal;
the vacuumizing equipment is used for vacuumizing the softening pot;
the nitrogen bottle is provided with a pressure gauge and a conveying pipe and is used for storing nitrogen and filling the nitrogen into the softening pot;
a steam source for providing steam to the softening kettle;
and the controller is used for controlling the softening pot, the vacuumizing equipment, the nitrogen cylinder and the steam source so as to intermittently heat the low-temperature soybean meal in the inert gas atmosphere.
8. The softening system of claim 7,
the controller controls the vacuumizing equipment to vacuumize the softening pot to-0.08 MPa to-0.095 MPa, and then controls the nitrogen bottle to fill nitrogen into the softening pot until the vacuum degree is 0.12 to 0.20 MPa;
and/or the controller controls the softening pot to carry out three-layer heating or two-layer heating.
9. The softening system of claim 8,
in the three-layer heating, the heating temperature of the first layer is 70-76 ℃, and the heating time is 10-20 min; the heating temperature of the second layer is 76-80 ℃, and the heating time is 15-35 min; the third layer is heated at 80-85 deg.C for 5-10min
And/or in the two layers of heating, the first layer is heated at 70-78 ℃ for 30-45 min; the heating temperature of the second layer is 78-85 deg.C, and the heating time is 2-30 min.
10. The softening system of claim 9, wherein when the controller controls the softening kettle to perform the three-layer heating or two-layer heating, the temperature control process of each layer is controlled according to the following control method:
setting the required heating temperature of a layer as X1, the temperature of the layer without steam input as X0, presetting the maximum time for the temperature of the layer to rise from X0 to X1 as T, and presetting the required reaching temperature of the environment in the layer corresponding to m moments in the time length of T, wherein the controller controls the steam source to regulate and control the temperature in the layer according to the following method:
step 1: t is calculated according to the following formulas (1) and (2)iRegulating and controlling coefficient DY corresponding to the moment:
Δy＝λ1[(Xe(Ti)-Xf(Ti))-(Xe(Ti-1)-Xf(Ti-1))]+λ2(Xe(Ti)-Xf(Ti))+
＝[(X6(Ti)-Xf(Ti))-(Xe(Ti-1)-Xf(Ti-1))]+[(X6(Ti-1)-Xf(Ti-1))-(Xe(Ti-2)-Xf(Ti-2))]
wherein, TiRepresents the ith time in the T, i is 1, 2, 3, m; xe(Ti) Indicating the temperature required to be reached corresponding to the ith moment; x is the number off(Ti) Representing the temperature of the layer at said ith time; x is the number ofe(Ti-1) Indicating the temperature required to be reached corresponding to the (i-1) th moment in the T; xf(Ti-1) Represents the temperature of the layer at said i-1 th instant; xe(Ti-2) Indicating the temperature required to be reached corresponding to the ith-2 th moment in the T; xf(Ti-2) Represents the temperature of the layer at time i-2; d represents an intermediate amount; the above-mentioned1Represents a first weight coefficient and has a value range of [3, 5 ]](ii) a The above-mentioned2Is the second weight coefficient and has a value range of [0.1, 0.3 ]]；
Wherein x isf(T1) Equal to X0; xe(Tm) Equal to X1;
step 2: judging whether DY is equal to 0 in real time, and if DY is equal to 0, controlling to stop inputting steam; otherwise, control continues to input steam.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114668163A (en) * | 2022-03-31 | 2022-06-28 | 山东凯斯达机械制造有限公司 | Soybean low-temperature softening pot and using method thereof |
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| CN114668163A (en) * | 2022-03-31 | 2022-06-28 | 山东凯斯达机械制造有限公司 | Soybean low-temperature softening pot and using method thereof |
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