CN1383736A - Puffed soybean residue and its production process and special production apparatus - Google Patents
Puffed soybean residue and its production process and special production apparatus Download PDFInfo
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- CN1383736A CN1383736A CN01113947A CN01113947A CN1383736A CN 1383736 A CN1383736 A CN 1383736A CN 01113947 A CN01113947 A CN 01113947A CN 01113947 A CN01113947 A CN 01113947A CN 1383736 A CN1383736 A CN 1383736A
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- soybean residue
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- airflow puffing
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Abstract
Certain amount of soybean residue with 86-90% water content is set in a puffing machine, in to which and heated to 100 deg.c gradually to dry sobyean residue for 2-3 hr to reach a water content of 15-18 %, and air is then heated to below 200 deg.c and the soybean residue is puffed for 15-20 min into the product. The product has long preservation period.
Description
What the present invention relates to is a kind of food a kind of nutrient and healthcare products in other words conj.or perhaps.The present invention also relates to the preparation method of this food, nutrient and healthcare products.The invention still further relates to the special equipment of this nutraceutical, health products making.
The nutritive value of soybean be everybody knows.People are edible as a kind of good nutritional health food with bean product.Present bean product mainly contains bean curd, soya-bean milk, bean powder, soymilk or the like.In the production process of these bean product, all can produce a large amount of soybean residues.Nutritions such as the fibre and soya in the soybean mainly are present in the outer skin portion of soybean.After being processed into existing bean product, these nutrition major parts have been stayed in the soybean residue.Experiment showed, that the fibre and soya content in the soybean residue is 50-60%, and the fibre and soya content in the soya-bean milk, bean curd is 1-1.8%, the soybean protein content in the soybean residue is 14-20%, and the soybean protein content in the soymilk powder is 15-16%.Water content in the common soybean residue is at 85-90%, very difficult extractions such as fibre and soya wherein.The soybean residue of this high-moisture is easy to become sour, and can't preserve at normal temperatures at all.The common beancurd slag also has a kind of more special taste in addition, is difficult to directly edible.So since ancient times, soybean residue all is to be used as that feed is processed have been fallen.Protease hydrolytic method, boiling at present also occur and taken off the method that raw meat method etc. is handled soybean residue.The prepared soybean residue of these methods does not possess all good requirements of color, is not suitable for directly eating, and makes nutraceutical, health products, medicine etc.And the output of these methods is also very low, can not form the scale industry.
The object of the present invention is to provide all good soybean residues of a kind of color.Purpose of the present invention also is to provide a kind of preparation method of soybean residue.The present invention also aims to provide the special equipment of making soybean residue.
The object of the present invention is achieved like this:
To be soybean residue carry out pneumatic conveying drying not being higher than under 100 ℃ of temperature to product of the present invention, carries out the product of the water content of airflow puffing gained at 5-6% under 100-200 ℃ of temperature.
Product of the present invention is to adopt such method to make: the hopper that quantitative water content is placed the airflow puffing machine at the soybean residue of 85-90%, in the airflow puffing machine, be blown into air, also simultaneously air heated, make the temperature of air progressively reach 100 ℃, the drying of carrying out 2-3 hour is handled, make the water content of soybean residue reach 15-18%, the temperature of rising air is carried out expanding treatment in 15-20 minute to being no more than 200 ℃, makes product.
The special equipment of realizing method of the present invention is the airflow puffing machine, and its composition comprises the hot bellows that is positioned at the bottom, the hopper of hot bellows top, and there is airflow-distribution board the airflow puffing chamber of hopper top between hot bellows and the hopper, and airflow puffing has exhaust outlet on the chamber.
The invention has the advantages that: adopt special-purpose airflow puffing device, under ad hoc temperature conditions, soybean residue is carried out drying, expanding treatment.The soybean residue that process apparatus and method of the present invention process, the nutritions such as fibre and soya that kept containing in the soybean residue stand intact, simultaneously the enzyme that digests that is unfavorable for that contains in the soybean residue is discharged, will be easy to cause that the enzyme that becomes sour goes out only, have all good characteristics of color.It is directly edible that this expanded soybean residue can be used as a kind of nutraceutical, also can separately or allocate other composition into and make nutraceutical, health products, medicine or the like.This expanded soybean residue shelf-life at normal temperatures can reach 18 months.Edible this expanded soybean residue or contain the preparation of this expanded soybean residue.Not only can be for people provide some necessary nutritions, and diseases such as enteron aisle cancer, cancer of the stomach, osteoporosis are had good preventing and therapeutic action; Particularly prevention and the result of treatment to obesity, constipation, high fat of blood, diabetes is more obvious.And adopt this expanded soybean residue prevention or treat above-mentioned disease, can not bring any side effect, cost is also very cheap.Process of the present invention can guarantee on the basis of not destroying the effective ingredient in the soybean residue, it is unfavorable or be unfavorable for the material of the preservation of soybean residue to human body to remove a large amount of moisture content that contain in the soybean residue and part, the restriction that the method uniqueness is easy, do not processed quantity, the soybean residue that various soybean processing factory can be produced all utilizes, and can realize large-scale industrial production.The special equipment that the present invention is used can guarantee the smooth implementation of method of the present invention, can guarantee soybean residue drying, expanded evenly, improve the quality of product.
Fig. 1 is the structural representation of special equipment of the present invention;
Fig. 2 is the structural representation of agitator.
For a more detailed description to the present invention for example below: in conjunction with the accompanying drawings.The present invention is the airflow puffing machine to the special equipment that soybean residue carries out dry and expanding treatment.The composition of airflow puffing machine comprises the hot bellows 1 that is positioned at the bottom, the hopper 2 of hot bellows top, the airflow puffing chamber 3 of hopper top, airflow-distribution board 4 is arranged between hot bellows and the hopper, have exhaust outlet 5 on the airflow puffing chamber, can place agitator 6 in hopper, it also comprises control cabinet 7, have observation window 8 on the airflow puffing locular wall, have observation window 9 on the bucket wall.Quantitative water content is placed the hopper of airflow puffing machine at the soybean residue of 85-90%, in the airflow puffing machine, be blown into air, also simultaneously air heated, make the temperature of air progressively reach 100 ℃, the drying of carrying out 2-3 hour is handled, and makes the water content of soybean residue reach 15-18%.At the initial stage that drying is handled, thermal current is discharged the moisture content that contains in the soybean residue through pervaporation, will produce priming when reaching boiling point, and the unfavorable digestive ferment that at this moment contains in the soybean residue is along with rising discharge altogether, owing to the rising of temperature, the enzyme that will easily become sour all goes out only simultaneously.The temperature of rising air is carried out expanding treatment in 15-20 minute and is made product to being no more than 200 ℃.When carrying out drying, expanding treatment, stir.The amount of each soybean residue that adds is decided according to the specification of airflow puffing machine.The water content of final products is at 5-6%.
Claims (5)
1, a kind of expanded soybean residue is characterized in that: to be soybean residue carry out pneumatic conveying drying not being higher than under 100 ℃ of temperature for it, carries out the product of the water content of airflow puffing gained at 5-6% under 100-200 ℃ of temperature.
2, a kind of method for making of expanded soybean residue, it is characterized in that: the hopper that quantitative water content is placed the airflow puffing machine at the soybean residue of 85-90%, in the airflow puffing machine, be blown into air, also simultaneously air heated, make the temperature of air progressively reach 100 ℃, the drying of carrying out 2-3 hour is handled, make the water content of soybean residue reach 15-18%, the temperature of rising air is carried out expanding treatment in 15-20 minute and is made product to being no more than 200 ℃.
3, the method for making of expanded soybean residue according to claim 2 is characterized in that: stir in dry, expanded.
4, a kind of special equipment of making expanded soybean residue, it is characterized in that: its composition comprises the hot bellows that is positioned at the bottom, the hopper of hot bellows top, the airflow puffing chamber of hopper top, between hot bellows and the hopper airflow-distribution board is arranged, airflow puffing has exhaust outlet on the chamber.
5, the special equipment of the expanded soybean residue of making according to claim 4, it is characterized in that: it comprises the agitator that is placed in the hopper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011139471A CN1236695C (en) | 2001-05-08 | 2001-05-08 | Puffed soybean residue and its production process and special production apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011139471A CN1236695C (en) | 2001-05-08 | 2001-05-08 | Puffed soybean residue and its production process and special production apparatus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1383736A true CN1383736A (en) | 2002-12-11 |
| CN1236695C CN1236695C (en) | 2006-01-18 |
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ID=4660642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011139471A Expired - Fee Related CN1236695C (en) | 2001-05-08 | 2001-05-08 | Puffed soybean residue and its production process and special production apparatus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1236695C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381870A (en) * | 2014-10-10 | 2015-03-04 | 北京市农林科学院 | Tofu residue puffed food and preparation method thereof |
| CN109874873A (en) * | 2017-12-06 | 2019-06-14 | 江苏洪诚健康科技有限公司 | It is a kind of using bean dregs as the production method of the product of major ingredient |
-
2001
- 2001-05-08 CN CNB011139471A patent/CN1236695C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381870A (en) * | 2014-10-10 | 2015-03-04 | 北京市农林科学院 | Tofu residue puffed food and preparation method thereof |
| CN109874873A (en) * | 2017-12-06 | 2019-06-14 | 江苏洪诚健康科技有限公司 | It is a kind of using bean dregs as the production method of the product of major ingredient |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1236695C (en) | 2006-01-18 |
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Addressee: Wang Duncheng Document name: Notice of first review |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060118 Termination date: 20100508 |