Whole bean enzyme deactivation method

Abstract

The invention discloses a whole beans enzyme deactivation method. The method comprises the following steps: transferring soaked beans into a feeding end of an enzyme deactivation device, controlling the enzyme deactivation temperature to be 93-98 DEG C, spirally propelling the beans, during spiral propelling, spraying the beans with water of 93-98 DEG C until the beans are in a suspended overturning state, continuously propelling for enzyme deactivation for 15-20 minutes, and outputting the beans from a discharging end of the enzyme deactivation device. According to the whole bean enzyme deactivation method, during enzyme deactivation, spiral continuous propelling and jetting are combined, beans can be suspended, turned over and heated uniformly, and particularly fibers fully absorb water,expand and soften. In addition, after the beans subjected to whole bean enzyme deactivation are processed into soybean milk, the special fragrance of cooked beans can be generated. The enzyme deactivation time and temperature are combined, and harmful microorganisms can be treated on the basis of sufficient enzyme deactivation. The whole bean enzyme deactivation technology is adopted, enzyme is inactivated before enzyme is released (namely before beans are crushed), and generation of bad flavor in a series of subsequent production processes is eradicated.

Description

technical field [0001] The invention relates to a method for processing soybean milk, in particular to a method for inactivating enzymes in whole soybeans. Background technique [0002] Soybean is an important source of nutrition, how to make more effective use of soybean nutrition is the direction we are pursuing. The current soymilk production process mostly adopts slag removal process, the utilization rate of nutrients in soybean is not comprehensive enough, and a large amount of waste will be generated during production, and food processing plants often do not have a good way to deal with it. [0003] In traditional soybean milk processing, enzymes are mainly inactivated by boiling pulp after soybeans and other beans are broken (refined). Atmospheric pressure cooking to inactivate enzymes Because the saponin contained in soy milk will expand when heated to about 80°C, float to the surface of soy milk and form white bubbles, resulting in false boiling. If the milk is no...

AI Technical Summary

Problems solved by technology

Refining with hot water has a good effect on removing the beany smell, but it cannot completely remove the beany smell

[0005] With the improvement of people's living standards, the quality requirements for products are also gradually increasing. According to market research, consumers report that the flavor of traditional soy milk products on the market is relatively general, such as the lack of aroma of cooked beans.

Images