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Method for increasing product yield of bean product

A technology for soybean products and yield, applied in the field of improving protein extraction rate, can solve the problems of low efficiency, complex production process, low utilization rate of raw materials, etc.

Inactive Publication Date: 2014-11-05
孙学兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process is complicated, the efficiency is relatively low, and the utilization rate of raw materials is low

Method used

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  • Method for increasing product yield of bean product
  • Method for increasing product yield of bean product
  • Method for increasing product yield of bean product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Production of Protein Isolate

[0012] Step 1: Add 1 soybean meal into 10 kilograms of water, add 1 g of enzyme preparation, heat up to 50 degrees, grind while stirring, and keep warm for 30 minutes.

[0013] Step 2: adding lye to the above extract, adjusting the pH to 8.5, stirring and extracting for 2 hours.

[0014] Step 3: Centrifuge the above extract to obtain an emulsion.

[0015] Step 4: Adjust the pH of the emulsion to 4.5 to obtain egg white.

[0016] Step 5: Adjust the pH of protein puree to 7.0.

[0017] Step 6: The protein paste is sterilized by flash steaming at 140 degrees.

[0018] Step 7: Spray-dry the protein paste at 150 degrees after cooling down to 55 degrees.

Embodiment 2

[0019] Example 2: Production of Protein Isolate

[0020] Step 1: Add 1 kg of soybean meal to 9 kg of water, add lye, adjust the pH to 8.5, raise the temperature to 50 degrees, and stir for 1 hour to extract.

[0021] Step 2: Adjust the pH of the above extract to 6, add 1 g of enzyme preparation, grind while stirring, and keep warm for 30 minutes.

[0022] Step 3: Centrifuge the above extract to obtain an emulsion.

[0023] Step 4: Adjust the pH of the emulsion to 4.5 to obtain egg white.

[0024] Step 5: Adjust the pH of protein puree to 7.0.

[0025] Step 6: The protein paste is sterilized by flash steaming at 140 degrees to kill enzymes.

[0026] Step 7: Spray-dry the protein paste at 150 degrees after cooling down to 55 degrees.

Embodiment 3

[0027] Embodiment 3: tofu production

[0028] Step 1: Add 1 kg of soybeans to 2 kg of water, then add 1 gram of enzyme preparation, and soak for 5 hours.

[0029] Step 2: Add 1 kg of soybeans to 6 kg of water for grinding.

[0030] Step 3: Separating the bean dregs with a separator to obtain soybean milk.

[0031] Step 4: Heat the soybean milk to 100 degrees to cook the milk.

[0032] Step 5: The soy milk is separated into fine bean dregs again, and the temperature is lowered to 85 degrees.

[0033] Step 6: Add bittern to the soy milk, the amount added is 1 gram of bittern.

[0034] Step 7: Let stand for 30 minutes.

[0035] Step 8: Put the bean brain into the mold and shape it.

[0036] Step 9: Squeeze for 30 minutes to get the finished product.

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Abstract

The invention provides a method for increasing a production yield of bean product. During a production process, an enzymic preparation is added for destroying cells and fiber structures and promoting release of proteins, thereby increasing a raw material utilization ratio and the product yield. The method is simple and practical and is low in cost.

Description

technical field [0001] The invention belongs to the technical field of bean product processing, and in particular relates to a method for increasing protein extraction rate in the bean product processing process. Background technique [0002] Soy products are protein sources made from legumes. Beans are rich in protein, and the amino acid composition of the protein is similar to that of animal protein. It is a high-quality protein, and it is also rich in vegetable oil, especially the high content of unsaturated fatty acids, and also rich in B vitamins. Easy to digest and absorb. In addition, beans also contain inorganic salts such as calcium, phosphorus, and iron, which are very nutritious. [0003] When oil-soaked soybean meal is used as raw material to extract protein, it is generally leached with water at a specific pH, and at the same time, physical strengthening methods such as mechanical crushing, protein enzymatic hydrolysis, or ultrasonic waves, microwaves, etc. ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23C20/02A23L11/45A23L11/65
Inventor 孙学兵
Owner 孙学兵
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