Detoxification curing technology for whole-grain soybeans

Abstract

The invention relates to a detoxification curing technology for whole-grain soybeans. The technology comprises the following steps of: polishing whole-grain soybeans, putting the non-hydrophilic whole-grain soybeans into a distillation tank, and adding ethanol into water of a steam source for detoxifying and distilling, wherein the distillation tank is connected with the steam source; adding acetic acid into the water of the steam source, and distilling; adding the ethanol into the steam source and distilling; and packaging to obtain products. According to the detoxification curing technology, the whole-grain soybeans are subjected to thermal passivation by the technology without adding any harmful substances to form detoxified and cured soybeans, so that multiple natural harmful ingredients and anti-nutrition factors such as trypsin inhibin, flatulent factors, bean fishy smell, phytic acid, purine and the like in the soybeans are removed effectively, soybean non-high quality crude protein is converted into high-quality protein effectively, and multiple inherent substance ingredients for the health care of human bodies in the soybeans are reserved effectively. The detoxification curing technology establishes a bright industry prospect for food processing and deep processing industry of China.

Description

technical field [0001] The invention relates to a method for processing agricultural products or food, in particular to a technology for detoxification and ripening of whole soybeans. Background technique [0002] Soybeans and soybean products are one of the important traditional foods of Chinese residents and play an extremely important role in the prosperity of the Chinese nation. Since the early 1950s, in order to make up for the insufficient supply of food protein nutrition, many countries have tried their best to develop soybean protein nutrition as a new protein resource and widely apply and research it globally. In the field of emerging soybean product industry, the United States and Japan are in the leading positions both in terms of basic theory and applied research, as well as in terms of production and consumption. According to the book "Technology of Soybean Products" published by China Light Industry Press, there are about 7-10 kinds of trypsin inhibitors in so...

AI Technical Summary

Problems solved by technology

The second category is many regional small factories and small companies, as well as freshly ground and sold soybean milk liquid products in the streets and alleys, all of which are produced by traditional technology. To remove toxins (anti-nutritional factors) in soybeans, the technical limitation is the thermal passivation process. The longer the heating time of this process, the greater the loss of soybean protein, and the produced soy milk is insufficient in concentration due to serious protein loss. , but driven by economic interests, they will add chemical substances such as thickeners and stabilizers in excess of the standard. Although this kind of soy milk and soy milk have a high concentration in the appearance of the product, it is actually the thickener and stabilizer that play a chemical role. The content is all in the range of 0.5-1%, which is out-and-out cheating and entrapping consumers

But we have to think about a serious question, that is, can the anti-nutritional factors in soybeans be removed by heating and grinding for more than ten minutes? Drinking the soy milk made by myself, some people have mild food poisoning but they don’t realize that it is caused by the toxins in the soy itself. Some people have indigestion after drinking it, causing gastrointestinal discomfort and diarrhea

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