Production technique of nutritional soak-free soybeans
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A production technology, soybean technology, applied in milk substitutes, dairy products, food preparation and other directions, can solve the problems of long-term soaking of beans, difficulty in filtering soy milk, and long pulping time, so as to solve the difficulty of filtering, avoid irreversible, reduce The effect of equipment investment
Inactive Publication Date: 2010-02-10
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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This production method also solves the technical problems of the traditional soymilk production process, such as heavy beany smell, long time soaking of beans, long pulping time, and difficult filtration of soymilk, which greatly improves the quality of the product and is beneficial to people's health.
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[0013] ①.Select raw materials of dry products such as soybeans or green beans with full grains and screen to remove spoiled grains and other impurities; wash them in clean water, soak them for 8 hours, pick them up and drain them for later use.
[0014] ②. Weigh 0.03kg of polylysine to make 0.03% polylysine solution, and use vacuum osmosis conditioning technology to replace the gas and liquid components contained in soybeans, and use the osmotic pressure of the liquid components to infiltrate the polylysine components to soybeans. "Complete penetration" is achieved at low temperature (25-35°C) and short time (30 minutes). Make it enter into the fine tissue space and intercellular space of soybean.
[0015] ③. Send the soybean plate to the cold storage, and freeze it to below -35°C.
[0016] ④. Put the quick-frozen soybeans into the drying box for vacuum cooling and heating integrated drying, that is, in the same equipmen...
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Abstract
The invention relates to a production technique of nutritional soak-free soybeans, which belongs to the technical field of food processing. The production technique comprises the main processing steps of raw materials, screening, washing, soaking, draining, vacuum infiltration, draining, traying, quick freezing, vacuum cold-hot drying, cooling, package, and finished product. The technical key point of the production technique is characterized by adopting a vacuum cold-hot drying integrated processing technique, solving the technical problems that the conventional soybean milk manufacturing process has thick beany flavor, long time for soaking beans, long pulping time, difficult soybean milk filtration and the like, improving the biological value of the protein in the soybeans, and improving the quality of a product, wherein the product is nutritional and convenient, has a long shelf life, avoids soaking, can be directly used for making the soybean milk by a soybean milk machine, and is favorable for the health of a human body. Besides, the production technique has simple process and low production cost, and is easy for popularization and application.
Description
1. Technical field [0001] The invention belongs to the technical field of food processing. 2. Background technology [0002] Soybean is rich in unsaturated fatty acids, free of cholesterol, and rich in high-quality protein, vitamin B, fiber, calcium and zinc. It has been regarded as an ideal food that can replace animal protein containing high cholesterol. Fresh soybean milk is recommended by Chinese nutritionists as an ideal food for preventing and treating hyperlipidemia, hypertension, arteriosclerosis and other diseases. At present, due to the increasing popularity of household soybean milk machines, there is a huge demand for soybean raw materials at home and abroad. With the improvement of people's living standards As people pay more and more attention to diet and health, soy milk for breakfast has become one of the important contents of the wage-earners. However, at present, the soybeans made of fresh soy milk by household soymilk machines need to be soaked 8 hours in ...
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