Nano bean pulp processing method

A processing method and soybean meal technology, applied in the field of soybean meal grinding and processing, can solve the problems of immature separation and purification technology, poor product flavor, limited enzyme source, etc., and achieve the goal of reducing allergies, pollution-free production, and easy process control Effect

Inactive Publication Date: 2009-09-30
NANCHANG UNIV
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Problems solved by technology

There are fewer molded products with soybean polypeptide as the main component, the main reason is that the enzyme source for soybean protein hydrolysis is limited and the cost is too high
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Method used

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  • Nano bean pulp processing method
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Embodiment

[0028] Commercially available soybean meal 2000g, the recorded protein content is 46%, and the oil content is 1.02%. It is directly sterilized by high-pressure steam at 120° C. in an autoclave for 10 minutes, and then cooled rapidly after sterilization. When the water content is 7%, take it out, cool it in a dry environment, slowly add the impeller type ultra-fine impact mill to pulverize, and pass through a 200-mesh sieve (more than 95% of the particle size is 300-500 mesh) , to obtain the secondary grinding product, which can then be directly added to the ball mill in batches for grinding, the ball mill speed is controlled at 800 rpm, the grinding medium is agate balls, the diameter is 1cm, the filling rate of the grinding medium is 30%, and the grinding is performed for 20 hours.

[0029] The nano-soybean meal was characterized by laser particle size analyzer and atomic force microscope, and the results were as follows: figure 1 , figure 2 shown. After grinding, the part...

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Abstract

Nano bean pulp processing method belongs to food processing field, is characterized as: selecting bean pulp of protein content 45+/-5%, oil content less than 2%, sterilizing 8-12min under 110-130 DEG C and high pressure, quickly cooling, then drying to make water content of 3-16%, microdisintegrating by high speed mechanical impact technology, sifting to make the grain size above 100 mesh and less than 700 mesh, more than 95% of grain size being less than 200 mesh, secondary grinding with rod milling or ball milling, controlling rotation speed at 400-1000 rpm, the grinding medium size being 0.3-2 cm, grinding medium fill rate being 10%-65%, grinding 2-100 hours. The invention has merits of simple process, easy controlled process, narrow final product grain size distribution range; the bean pulp is processed to nano size and kept whole nutrients; the invention implements production and utilization for high value-added bean, largely reduces sensitization of bean pulp, implements low consumption and zero pollution and can be widely used in food processing field such as bean, its product and protein replenisers.

Description

Technical field: [0001] The invention belongs to the field of food processing science, in particular to the grinding and processing technology of soybean meal. Background technique: [0002] Soybeans are very nutritious. The protein contained in 1 kg of soybeans is equivalent to 2 kg of beef or 4.5 kg of pork, and soybean protein is almost complete protein, containing 8 kinds of essential amino acids. Soybeans also contain vitamin E, saponins and other biologically active substances. Therefore, soybean is known as human natural health care product. However, soybean is also an important allergen food, and it is listed as one of the eight types of allergic foods identified by FAO / WHO. Food allergy is a kind of uncomfortable reaction that people produce to food, belongs to a kind of allergic reaction of the body to exogenous substances, accounts for 4% of the total population and will have allergic symptoms in different degrees. So far, there is no specific treatment for food...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 吴志华陈红兵吴丽萍杨安树李欣
Owner NANCHANG UNIV
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