Method for producing novel puffed soybeans by combining enzymolysis technology

Abstract

The invention relates to the technical field of enzymolysis processing, and discloses a method for producing novel puffed soybeans by combining an enzymolysis technology. The operation method comprises the following steps of: 1, preparing raw materials, namely rinsing soybeans for multiple times, screening the soybeans, removing impurities, cleaning and peeling to obtain clean soybean particles; 2, preparing soybean meal, namely squeezing and deoiling the soybean particles to obtain the soybean meal; and 3, grinding, namely grinding the soybean meal into powder of a 60-mesh sieve. According tothe method disclosed by the invention, the temperature is controlled, so that the puffing effect is guaranteed, and the beany flavor and bitter taste are removed; and the soybean product is producedby combining solid fermentation and liquid enzymolysis, the solid fermentation method and combination of solid fermentation and liquid enzymolysis solve the problem of a production method of the soybean product with single liquid fermentation and single liquid enzymolysis in the prior art, the defatted soybean meal or soybean meal can be directly used as a raw material, the raw material cost is greatly reduced, pre-hydrolysis of soybean protein can be completed, and the solid fermentation can reduce the use of external enzymes.

Description

technical field [0001] The invention relates to the technical field of enzymatic hydrolysis processing, in particular to a method for producing novel puffed soybeans combined with enzymatic hydrolysis technology. Background technique [0002] Puffed soybeans are feed products that have been puffed from whole soybeans, which retain the nutritional content of soybeans and remove the anti-nutritional factors of soybeans. They have a strong oily aroma, high nutritional value, and good palatability. widely used. [0003] The existing soybean puffing mainly has two methods: dry puffing and wet puffing. The puffing mentioned here refers to wet puffing. The screw shaft of the press produces high temperature and high pressure through rotation and friction, and then sprays out from the small hole of the pointed outlet. The soybeans are subjected to high heat of 140-170°C for a short time in the rotary extruder, and then dried and cooled after extrusion. Puffed soybeans, wet puffed, ...

AI Technical Summary

Problems solved by technology

[0003] The existing soybean puffing mainly has two methods: dry puffing and wet puffing. The puffing mentioned here refers to wet puffing. The screw shaft of the press produces high temperature and high pressure through rotation and friction, and then sprays out from the small hole of the pointed outlet. The soybeans are subjected to high heat of 140-170°C for a short time in the rotary extruder, and then dried and cooled after extrusion. Puffed soybeans, wet puffed, because they are steamed, easy to temper, can increase the output per unit time, and have a stronger destructive effect on some anti-nutritional factors, and can further improve and increase the nutritional value of soybean flour, but currently The puffed food is mainly based on grains (non-soybean) as the main raw material. Due to the difficulty of deodorization of soybeans, it is difficult to puff, so the problem of making puffed food from soybeans has not been well solved, and liquid enzymatic hydrolysis or solid enzymatic hydrolysis None of the methods can achieve complete deodorization and the cost is high, which limits the application of soybean products

Images