Preparation method of bean flour without beany flavor and bitter taste

A bitter, beany-flavored technology, applied in the field of soybean powder preparation, can solve the problems of loss of heat-sensitive nutrients such as vitamins, single taste and color, protein denaturation, etc. With the effect of removing bitterness and astringency and short action time

Inactive Publication Date: 2015-09-16
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problem of single taste and color of the existing instant pea flour, but the method uses the temperature of 130°C to bake the peas for 50 minutes, which has problems such as high energy consumption, serious protein denaturation, and serious loss of heat-sensitive nutrients such as vitamins. The method also has the problems of large water consumption and high energy consumption.

Method used

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  • Preparation method of bean flour without beany flavor and bitter taste
  • Preparation method of bean flour without beany flavor and bitter taste
  • Preparation method of bean flour without beany flavor and bitter taste

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Example 1: Using whole peas with skin as raw material to prepare whole pea powder that removes pea fishy smell and bitter taste

[0050] Whole dried peas with skin are crushed, humidified, physically modified by wet heat, dried, and finely crushed to obtain pea powder without pea fishy smell and bitter taste. The specific operation process is as follows:

[0051] (1) Pea removal: use non-genetically modified natural dry peas as raw materials, and use methods such as screening and cleaning to remove silt, floating soil and other sundries in whole peas with skins. Dried peas have a moisture content of 5-12%.

[0052] (2) Crushing: use a vertical grinder to crush 200 kg of dry peas into whole pea powders with a fineness of 80-100 mesh.

[0053] (3) Humidification: Add the whole pea powder obtained in the previous step into the mixing hopper of the electric mixer, and while stirring the whole pea powder, add drinking water to the whole pea powder by mechanically spraying ...

Embodiment 2

[0057] Embodiment 2: take peeled peas as raw material to prepare pea flour without pea fishy smell and bitter taste

[0058] (1) Crushing: use a hammer mill to crush 200 kg of peeled and dried peas to obtain pea powder with a fineness of 80-100 mesh. Dried peas have a moisture content of 5-12%.

[0059] (2) Humidity adjustment: Add the pea powder obtained in the previous step into the mixing hopper of the electric mixer, and while stirring the whole pea powder, add drinking water to the whole pea powder by mechanically spraying fine water droplets. The water temperature is 20°C- 30°C to make the added moisture evenly distributed in the pea flour. After humidification, the water content of the whole pea powder reaches 20%-30%. During the humidification process, the amount of water added to the pea powder=the water content of the humidified pea powder×the quality of the pea powder—the quality of the dry pea×the water content of the raw material (dry pea). The moisture content...

Embodiment 3

[0063] Embodiment 3: investigate the influence of wet heat treatment on fishy smell and bitter taste of peas.

[0064] The odor analysis of the pea powder of the present invention (using raw pea powder as a control) was carried out by using an ultra-fast gas chromatography electronic nose (Flash E~Nose) from Alpha MOS Company. The Flash E~Nose system uses two chromatographic columns of different polarities, MXT~5 and MXT~1701 (length: 10m; column diameter: 180μm), MXT~5 is a non-polar chromatographic column, and MXT~1701 is a weak polar chromatographic column The column has a heating rate of 10°C / s, and the detectors are two hydrogen flame detectors. Alphasoft V12.46 was used for data processing.

[0065] The standard solution of n-alkane (nC6~nC16) was used for calibration, the retention time was converted into retention index, and then the compound was qualitatively analyzed using the AroChemBase database.

[0066] The experimental conditions of Heraclese electronic nose a...

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PUM

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Abstract

The invention discloses a preparation method of bean flour without beany flavor and bitter taste, and aims at providing a preparation method of bean flour which has no beany flavor and bitter taste, has good food processing properties including dispersity, solubleness, water binding capacity and the like, and has low production cost. The preparation method comprises the following steps: uniformly adding drinking water into the bean flour to increase the humidity to be 20%-30%; under normal pressure, carrying out continuous wet-hot physical modification treatment on the wet bean flour through continuous type heating equipment, wherein the heating temperature of the wet bean flour is 100-250 DEG C and the heating time is 2-5 minutes; and continuously drying the bean flour subjected to the wet-hot physical modification treatment by adopting hot air or microwaves until the moisture content is 5%-10%. The product obtained by the method has no beany flavor and bitter taste, has a fine and smooth mouth feel and natural color and luster, and has good food processing properties including dispersity, solubleness, water binding capacity and the like; and the bean flour can be widely applied to liquid-state dairy products including instant bean flour, formula milk powder, yoghourt and the like, baked foods including biscuits, bread and the like, and industries including ice cream and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bean flour without beany smell and bitter taste. Background technique [0002] Beans are a nutritious and healthy food processing raw material. However, due to the beany and bitter taste of raw beans, it is difficult for many consumers to accept the beany and bitter taste of bean food, thus limiting the wide application of beans in food. [0003] Scholars at home and abroad have systematically studied the mechanism of soybean odor, and believe that the main reason for soybean odor is the enzymatic oxidation of unsaturated fatty acid esters. The endogenous lipoxygenase (EC 1.13.11.12) present in the cotyledon of soybean epidermis contacts the oxygen in the air, catalyzes the oxidation of unsaturated fatty acids and unsaturated fatty acid esters in soybean to generate hydroperoxide, and the produced hydroperoxide Easy to degrade to produce a variety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 刘建福谭斌李素芬王素英
Owner TIANJIN UNIV OF COMMERCE
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