Method for producing soybean meal flavor substances through regulation and control of temperature-controllable combined biological enzymolysis aroma enhancement reactor

Abstract

The invention relates to a method for producing soybean meal flavor substances through regulation and control of a temperature-controllable combined biological enzymolysis aroma enhancement reactor. The invention relates to a temperature-controllable combined biological enzymolysis aroma enhancement reactor, and aims to solve the problem that a method for controlling and producing soybean meal flavor substances by monitoring core parameters for producing flavor soybean oil or strong-flavor soybean oil and regulating and controlling a temperature-controllable combined biological enzymolysis aroma enhancement reactor does not exist at present. According to the method, the change of processing core parameters such as processing time, temperature, solid-liquid ratio and rotating speed in the processing process is controlled, and the soybean meal flavor substances are produced through biological enzymolysis aroma enhancement, so that a material basis is provided for producing flavor soybean oil or strong-flavor soybean oil.

Description

Technical Field

[0001] The invention belongs to the technical field of plant protein processing, and in particular relates to a method for regulating the production of soybean meal flavor substances using a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor. Background Art

[0002] Using soybean meal as raw material, the protein in the substrate is hydrolyzed into polypeptides and amino acids through biological enzymolysis, and a strong aroma substance is produced through Maillard reaction, caramelization reaction and mild oxidation reaction of oil with monosaccharide or polysaccharide. The aroma substance is extracted from the finished soybean oil to obtain the original rich-flavored soybean oil, and then the original rich-flavored soybean oil is blended with ordinary soybean oil to produce a series of rich-flavored soybean oil products with different flavors. In this process, soybean meal flavor substances are produced through biological enzymolysis flavoring, so that it has a strong aroma similar to toast. This is a key step and a prerequisite for producing flavored soybean oil or rich-flavored soybean oil. Therefore, a method for regulating the production of soybean meal flavor substances by a temperature-controllable combined biological enzymolysis flavoring reactor is of great significance.

[0003] However, there is still no method for controlling the production of soybean meal flavor substances by monitoring the core parameters of the production of flavored soybean oil or rich-flavored soybean oil and by using a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor. Summary of the invention

[0004] The purpose of the present invention is to provide a method for regulating the production of soybean and soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor, so as to solve the problem that there is still no method for regulating the production of soybean and soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor through monitoring the core parameters of producing flavored soybean oil or rich-flavored soybean oil.

[0005] The technical solution of the present invention is: a method for controlling the production of soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor, the method is implemented based on a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor device and a process engineering control system;

[0006] The process engineering control system method comprises the following steps:

[0007] 1. Soybean meal and hot water are mixed in a certain proportion and enter into a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor;

[0008] 2. Adjust the temperature of the internal liquid of the reactor to ensure that suitable temperature conditions are provided for the enzymatic hydrolysis reaction;

[0009] 3. Start the stirring motor to drive the stirring device to control the uniform mixing of the internal materials, and further improve the reaction efficiency by increasing the contact area between the liquid and the biological enzyme block;

[0010] 4. Control the residence time of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and aroma enhancement reactor to provide appropriate time conditions for the enzymatic hydrolysis reaction;

[0011] 5. Open the discharge valve to discharge the internal material liquid into the next filtering process. The cleaning shaft is sleeved on the stirring shaft through a connecting ring. The end of the cleaning shaft is connected with a cleaning scraper, which can clean the residual material adhering to the inner wall of the reactor during the stirring process, further improving the extraction rate;

[0012] 6. Mix the filtered liquid with the sugar solution, add flavor protease and mix, then enter the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor again, add PBS buffer to adjust the pH, and control the residence time and reaction temperature of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor to ensure suitable conditions for the enzymatic hydrolysis reaction and obtain soybean meal flavor substances.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] The purpose of the present invention is to provide a method for regulating the production of soybean and soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor, so as to solve the problem that there is still no method for monitoring the core parameters of producing flavored soybean oil or strong-flavored soybean oil and regulating the production of soybean and soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor. By monitoring the core parameters in the process of producing soybean and soybean meal flavor substances, including controlling the changes of core processing parameters such as processing time, temperature, material-liquid ratio, rotation speed, pH, etc., soybean and soybean meal flavor substances are produced through bio-enzymatic hydrolysis and flavoring, thereby providing a guarantee for the production of flavored soybean oil or strong-flavored soybean oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a schematic diagram of the overall structure of the device of the present invention. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical solutions and advantages of the present invention more clear, the following is a brief description of the present invention. Figure 1 The specific implementation mode of the present invention is described and an example is given. However, it should be understood that these descriptions are exemplary only and are not intended to limit the scope of the present invention. In addition, in the following description, the description of well-known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0017] The present invention discloses a method for controlling the production of soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and aroma-enhancing reactor. The process engineering control system method comprises the following steps:

[0018] 1. Soybean meal and hot water are mixed in a certain proportion and enter into a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor;

[0019] 2. Adjust the temperature of the internal liquid of the reactor to ensure that suitable temperature conditions are provided for the enzymatic hydrolysis reaction;

[0020] 3. Start the stirring motor to drive the stirring device to control the uniform mixing of the internal materials, and further improve the reaction efficiency by increasing the contact area between the liquid and the biological enzyme block;

[0021] 4. Control the residence time of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and aroma enhancement reactor to provide appropriate time conditions for the enzymatic hydrolysis reaction;

[0022] 5. Open the discharge valve to discharge the internal material liquid into the next step. The cleaning shaft is sleeved on the stirring shaft through a connecting ring. The end of the cleaning shaft is connected to a cleaning scraper, which can clean the residual material adhering to the inner wall of the reactor during the stirring process, further improving the extraction rate;

[0023] 6. Mix the filtered liquid with the sugar solution, add flavor protease and mix, then enter the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor again, add PBS buffer to adjust the pH, and control the residence time and reaction temperature of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor to ensure suitable conditions for the enzymatic hydrolysis reaction and obtain soybean meal flavor substances.

[0024] In the above steps, the specific parameters of each step are as follows:

[0025] 1. Soybean meal and hot water are mixed in a ratio of 1:3 to 1:5 and enter into a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor;

[0026] 2. Adjust the temperature of the internal liquid of the reactor to 60-80°C to ensure that suitable temperature conditions are provided for the enzymatic hydrolysis reaction;

[0027] 3. Start the stirring motor to drive the stirring device, and control the speed at 50-100r / min to control the uniform mixing of the internal materials, and further improve the reaction efficiency by increasing the contact area between the liquid and the biological enzyme block;

[0028] 4. Control the retention time of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and aroma enhancement reactor to 2-3h to provide appropriate time conditions for the enzymatic hydrolysis reaction;

[0029] 5. Open the discharge valve to discharge the internal material liquid into the next step. The cleaning shaft is sleeved on the stirring shaft through a connecting ring. The end of the cleaning shaft is connected to a cleaning scraper, which can clean the residual material adhering to the inner wall of the reactor during the stirring process, further improving the extraction rate;

[0030] 6. Mix the filtered liquid with the sugar solution, add flavor protease and mix, then enter the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor again, add PBS buffer to adjust the pH, and control the residence time and reaction temperature of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor to ensure suitable conditions for the enzymatic hydrolysis reaction and obtain soybean meal flavor substances.

[0031] Example 1

[0032] Soybean meal and hot water are mixed in a ratio of 1:3 and enter a temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor; by opening the external hot water valve, hot water can flow into the internal hot water pipe along the external hot water pipe to increase the internal temperature of the reactor, and adjust the temperature of the internal liquid of the reactor to 80°C to ensure that suitable temperature conditions are provided for the enzymatic hydrolysis reaction; start the stirring motor to drive the stirring device, and control the speed at 80r / min to control the uniform mixing of the internal materials, and further improve the reaction efficiency by increasing the contact area between the liquid and the bio-enzyme block; control the retention time of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor to 3h to ensure that suitable time conditions are provided for the enzymatic hydrolysis reaction; open the discharge valve to discharge the internal material liquid Entering the next step, the cleaning shaft is sleeved on the stirring shaft through a connecting ring, and the end of the cleaning shaft is connected to a cleaning scraper, which can clean the residual materials adhering to the inner wall of the reactor during the stirring process, so as to further improve the extraction rate; the filtered liquid is mixed with the pentose sugar solution in a ratio of 1:5, the stirring motor is started to drive the stirring device, the speed is controlled at 80r / min, the flavor protease is added and mixed, and then the mixture enters the temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor again, PBS buffer is added to adjust the pH, and the pH is controlled to be 7.5±0.1, and at the same time, the material liquid is controlled to stay in the temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor for 2h and the reaction temperature is controlled to be 65°C, so as to provide suitable conditions for the enzymatic hydrolysis reaction, and obtain the soybean meal flavor substances.

[0033] The above embodiments are merely illustrative of the present invention and do not limit its protection scope. Those skilled in the art may also make partial changes thereto, and as long as they do not exceed the spirit of the present invention, they are all within the protection scope of the present invention.

Claims

1. A method for controlling the production of soybean meal flavor substances by a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor, the method being realized based on a temperature-controllable combined bio-enzymatic hydrolysis and flavoring reactor device and a process engineering control system; Features: The process engineering control system method comprises the following steps:

1. Soybean meal and hot water are mixed in a certain proportion and enter into a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor; 2. Adjust the temperature of the internal liquid of the reactor to ensure that suitable temperature conditions are provided for the enzymatic hydrolysis reaction; 3. Start the stirring motor to drive the stirring device to control the uniform mixing of the internal materials, and further improve the reaction efficiency by increasing the contact area between the liquid and the biological enzyme block; 4. Control the residence time of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and aroma enhancement reactor to provide appropriate time conditions for the enzymatic hydrolysis reaction; 5. Open the discharge valve to discharge the internal material liquid into the next step. The cleaning shaft is sleeved on the stirring shaft through a connecting ring. The end of the cleaning shaft is connected to a cleaning scraper, which can clean the residual material adhering to the inner wall of the reactor during the stirring process, further improving the extraction rate; 6. Mix the filtered liquid with the sugar solution, add flavor protease and mix, then enter the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor again, add PBS buffer to adjust the pH, and control the residence time and reaction temperature of the material liquid in the temperature-controlled combined bio-enzymatic hydrolysis and flavoring reactor to ensure suitable conditions for the enzymatic hydrolysis reaction and obtain soybean meal flavor substances.

2. The method for producing soybean meal flavor substances by using a temperature-controllable combined bio-enzymatic hydrolysis and aroma-enhancing reactor according to claim 1, characterized in that: Soybean meal and hot water are mixed in a ratio of 1:3 and enter the temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor.

3. The method for producing soybean meal flavor substances by controlling a temperature-controllable combined bio-enzymatic hydrolysis and aroma-enhancing reactor according to claim 1, characterized in that: The internal liquid temperature of the reactor was adjusted to 80°C.

4. The method for producing soybean meal flavor substances by controlling a temperature-controllable combined bio-enzymatic hydrolysis and aroma-enhancing reactor according to claim 1, characterized in that: The speed is controlled at 100r / min.

5. The method for producing soybean meal flavor substances by controlling a temperature-controllable combined bio-enzymatic hydrolysis and aroma-enhancing reactor according to claim 1, characterized in that: The residence time of the material liquid in the temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor is controlled to be 3 hours.

6. The method for producing soybean meal flavor substances by using a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor according to claim 1, characterized in that: The filtered liquid was mixed with the pentose sugar solution in a ratio of 1:

5.

7. The method for producing soybean meal flavor substances by using a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor according to claim 1, characterized in that: PBS buffer was added to adjust the pH, and the pH was controlled at 7.5±0.

1.

8. The method for producing soybean meal flavor substances by using a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor according to claim 1, characterized in that: The residence time of the material liquid in the temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor is controlled to be 2 hours.

9. The method for producing soybean meal flavor substances by using a temperature-controllable combined bio-enzymatic hydrolysis and aroma enhancement reactor according to claim 1, characterized in that: The reaction temperature was 65°C.

Images