Method for preparing whole-bean bean product based on superfine pulping process

Abstract

The invention relates to a method for preparing a whole-bean bean product based on a superfine pulping process. The method comprises the following steps: mixing a soybean raw material with water according to a mass ratio of 1: 4-1: 5.5, carrying out coarse grinding, and carrying out solid-liquid separation on the obtained slurry to obtain pure slurry and bean dregs; temporarily storing the obtained pure slurry for later use; the soybean raw materials are unpeeled soybeans or peeled soybeans; mixing the obtained bean dregs with water, swelling at normal temperature or under a heating condition, performing superfine pulping, and performing high-pressure homogenization to obtain superfine dreg pulp; mixing the obtained pure pulp and the obtained superfine residue pulp according to a set proportion, boiling and curing the pulp, cooling and controlling the temperature, adding a coagulator, stirring and mixing, and filling and forming to obtain the whole-bean bean product. The whole superfine pulping system has the effects of low installed power, low energy consumption, less equipment, low investment and high product quality, and can provide technical support for channelized, clean and automatic level upgrading and reconstruction of bean product processing.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing whole bean products based on an ultrafine pulping process. Background Art

[0002] Traditional bean products (such as tofu and dried bean curd) are deeply loved by people for their rich nutrition, delicious taste and high cost performance, and have become a large amount of side dish in my country. A large amount of bean dregs by-products are produced in the processing of traditional bean products. Generally, 1kg of soybeans are used to make bean products, and 1.0-1.2kg of wet bean dregs with a water content of about 85% are produced. Bean dregs are rich in nutrients and contain a large amount of dietary fiber, protein and trace elements that are very beneficial to people's health. However, due to the rough taste of bean dregs, they cannot be put into food for consumption, and can only be treated as feed or fertilizer. If they are not treated in time, the corrupt bean dregs will cause serious pollution to the environment. Soy products are an indispensable and inexpensive food in people's diets. Soy product manufacturers operate by making small profits but quick turnover. Therefore, the research on the processing technology of whole bean products that fully utilizes soybeans, especially the equipment system for ultra-fine pulping of bean dregs, must have the characteristics of high efficiency, energy saving and low investment, so that they can be recognized and accepted by the majority of bean product companies and achieve comprehensive promotion.

[0003] At present, there are usually two methods for making whole bean products: the first is to make dehulled soybeans into fine bean powder, add water and stir to make soy milk, heat and cook the slurry in a container, add brine (magnesium chloride as a coagulant, glutamine transaminase as a coagulant, etc.) to solidify and make soy products; the second method is to directly add water to the dehulled soybeans for pulping, ultra-fine pulping, heating and cooking, adding brine and stirring (magnesium chloride as a coagulant, glutamine transaminase as a coagulant, etc.), filling and molding, temperature control and solidification, and then make the desired soy products. These two methods have their own advantages, but the common problems are large installed power, high energy consumption, and excessive investment, and they also have the following problems. The first method generates heat in the process of making dehulled soybeans into fine bean powder, which is easy to denature the bean powder, affecting the product quality, and at the same time generates dust, which is easy to pollute the environment. The uneven mixing of bean powder and water also makes the concentration of soy milk unstable. The second method is to directly add water to the peeled soybeans at one time for grinding. This causes the entire grinding process from coarse grinding to ultrafine grinding to over-crush the entire slurry, which not only reduces the binding degree between proteins and affects the quality of soy products, but also has a series of problems such as large material processing volume, many equipments, large motor power, and large investment. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a method for preparing whole bean products based on ultrafine pulping technology. The present invention uses peeled or unpeeled soybeans to add water in batches for pulping. After the first water-adding pulping, the pure pulp and the bean dregs are separated, and the separated pure pulp is sent to a storage tank for storage. The separated bean dregs are mixed with water for the second time to form a slurry and then subjected to ultrafine pulping operation. The pure pulp and the ultrafine slurry are then mixed in proportion and heated, boiled and matured to produce whole bean products. At different stages of the pulping process, batch quantitative and precise water-adding pulping is adopted to reduce the amount of pulp for pulping, saving energy; the pure pulp is separated from the bean dregs, and the separated bean dregs are mixed with a small amount of water to form thick bean dregs. The thick characteristic bean dregs can be ultrafinely crushed by the shearing and crushing method, giving full play to the characteristics and effectiveness of the shearing and crushing equipment for efficient crushing of thick materials, while also avoiding excessive crushing of a large amount of pure pulp that does not need to be crushed, greatly reducing the amount of crushed materials and improving the quality of the pulp.

[0005] The present invention is achieved through the following technical solutions:

[0006] The object of the present invention is to provide a method for preparing whole bean products based on an ultrafine pulping process, comprising the following steps:

[0007] S1. Mixing soybean raw material and water in a mass ratio of 1:4-1:5.5, performing coarse grinding, and performing solid-liquid separation on the obtained slurry to obtain pure slurry and bean dregs; temporarily storing the obtained pure slurry for later use; the soybean raw material is unhulled soybean or dehulled soybean;

[0008] The unpeeled soybeans are washed before being mixed with water to remove dirt on the surface of the beans, and are further soaked after being mixed with water;

[0009] The mass ratio of soybean raw material to water during the coarse grinding is specifically 1:4, 1:4.5, 1:5, 1:5.5;

[0010] S2, mixing the bean dregs obtained in step S1 with water, swelling them at room temperature or under heating conditions, and then preparing ultrafine pulp, and homogenizing under high pressure to obtain ultrafine dreg pulp;

[0011] S3, the pure pulp obtained in step S1 and the ultrafine residue pulp obtained in step S2 are mixed in proportion, and then the pulp is cooked and matured, cooled and temperature controlled in the range of 60-80° C., a coagulant is added, stirred and mixed, and filled and formed to obtain a whole bean product.

[0012] In one embodiment of the present invention, in step S1, the bean raw material is a bean raw material with no mold spots and full grains.

[0013] In one embodiment of the present invention, in step S1, the dehulled soybeans can be mixed with water and directly ground into a coarse pulp, and the undehulled soybeans also include the steps of washing and soaking; the soaking time is 4h-12h.

[0014] In one embodiment of the present invention, in step S1, the stator and rotor components of the coarse grinding device are both detachable multi-layer structures, the stator gear ring and the rotor gear ring are both large in the inner gear ring and small in the outer gear ring, and the gear ring gear gap is arranged within 0.1mm-30mm; the rotor speed is 3000r / min-6000r / min. The speed should not be too low or too high. If it is too low, the grinding is not sufficient, resulting in more bean dregs in the soy milk; if the speed is too high, the soy milk temperature will rise too quickly, too much foam will be generated, and even the nutritional components of the beans will be destroyed;

[0015] In one embodiment of the present invention, in step S1, the solid-liquid separation method is one or more selected from extraction, filtration and centrifugation.

[0016] In one embodiment of the present invention, in step S1, the temporary storage condition is 10°C to 30°C.

[0017] In one embodiment of the present invention, in step S2, the mass ratio of the okara to water is 1:1-1:2.5; specifically 1:1, 1:1.5, 1:2, 1:2.5, etc.

[0018] In one embodiment of the present invention, in step S2, the heating temperature is 60°C-90°C; and / or the swelling time is 10min-60min.

[0019] In one embodiment of the present invention, in step S2, the stator component in the ultrafine pulping equipment is a screen-type cutter head composed of hundreds of blades, and the gap between the fixed blades is 0.025mm-0.5mm; the gap between the blade of the rotor cutter head and the blade of the stator cutter head is controlled at 0.08mm-0.3mm; the rotor speed is 3000r / min-12000r / min.

[0020] In one embodiment of the present invention, in step S2, the condition of high-pressure homogenization is: the pressure is 60MPa to 120MPa. High-pressure homogenization can effectively break up the fat globules and protein aggregates in the soy milk, forming a more uniform dispersion system, which helps to improve the texture of the tofu. If the pressure is too low, the homogenization effect is not obvious, and the particles in the soy milk are still large, which will affect the taste and quality of the tofu; while too high a pressure will cause excessive denaturation of the protein, affecting the gel-forming ability of the tofu;

[0021] The temperature of the high-pressure homogenization is 20°C to 80°C; if the temperature is too low, the viscosity of the soy milk will increase, which is not conducive to the smooth homogenization operation; if the temperature is too high, the soy milk may boil excessively, resulting in loss of nutrients and safety hazards;

[0022] The high pressure homogenization is performed 1 to 2 times.

[0023] In one embodiment of the present invention, in step S3, the conditions for cooking and maturation are: heating at 90°C to 110°C for 3min to 10min.

[0024] In one embodiment of the present invention, in step S3, the coagulant is one or more of calcium sulfate, magnesium emulsion, glucono-δ-lactone and TG enzyme.

[0025] In one embodiment of the present invention, in step S3, stirring and standing are further performed after adding the coagulant; the stirring speed is 1500r / min-9000r / min; stirring can make the coagulant evenly distributed, promote protein coagulation reaction, and thus control the texture of tofu.

[0026] In one embodiment of the present invention, the standing condition is 50° C.-80° C. for 1 h-2 h; standing allows the whole soy product to form a more stable three-dimensional gel network, thereby giving it a certain elasticity and toughness.

[0027] The present invention separates pure pulp from bean dregs by first adding water to coarsely grind the pulp, and then finely grinds the bean dregs with water; the scheme separates the pure pulp after coarse grinding to prevent the pure pulp from losing its cohesiveness due to excessive shearing and tearing of protein molecules under ultra-high-speed shearing, and subsequently failing to combine well with the coagulant for coagulation, resulting in insufficient elasticity of the product, decreased water holding capacity, and poor taste. The scheme separates the pure pulp after coarse grinding, and can dissolve about 80% of the weight of soluble protein and oil in soybeans into the pure pulp. Subsequently, only ultra-fine pulping and high-pressure homogenization are performed on the bean dregs, which greatly reduces the amount of material processing, thereby reducing equipment investment and energy consumption. The present invention is directed to fine grinding of bean dregs with water, and ultra-high-speed shearing makes the fresh wet bean dregs particles with great toughness easier to crush and refine, and the energy consumption is also low; the method of mixing the ultra-fine residue pulp with the pure pulp is more conducive to subsequent processing.

[0028] The above technical solution of the present invention has the following advantages compared with the prior art:

[0029] The present invention provides a method for preparing whole bean products based on ultrafine pulping technology. The present invention adopts the following technologies: step-by-step precise water grinding, pulp-dregs extraction and separation, bean dregs water heating and swelling, ultrafine grinding by shearing with bean dregs concentrated slurry, direct steam injection heating of ultrafine bean dregs concentrated slurry and pure soybean milk mixture, integration of heat preservation temporary storage and pulp cooking and maturation, quantitative pulp delivery and precise coagulant addition and shearing strong stirring molding, etc., so that the entire ultrafine pulping system can achieve the effects of small installed power, low energy consumption, few equipment, small investment and high product quality, and can provide technical support for the upgrading and transformation of pipeline, cleaning and automation levels of bean product processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to make the content of the present invention more clearly understood, the present invention is further described in detail below according to specific embodiments of the present invention in conjunction with the accompanying drawings, wherein:

[0031] Figure 1 It is a process flow chart of preparing whole bean products based on the ultrafine pulping process of the present invention;

[0032] Figure 2 1. It is a diagram of the stator component and the rotor component of the coarse pulp refining device of the present invention;

[0033] Figure 3 It is a diagram of the stator component and the rotor component of the ultrafine pulping device of the present invention;

[0034] Figure 4 This is a diagram of the whole bean product prepared in Example 1 of the present invention;

[0035] Figure 5 This is a diagram of the whole bean product prepared in Example 2 of the present invention;

[0036] Figure 6 This is a diagram of the whole bean product prepared in Example 3 of the present invention. DETAILED DESCRIPTION

[0037] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0038] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods, and the materials, reagents, etc. used are all available from commercial sources unless otherwise specified.

[0039] Example 1

[0040] This embodiment provides a method for preparing whole bean products based on ultrafine pulping technology (process flow chart as shown in Figure 1 The specific steps are as follows:

[0041] (1) Select soybeans without mold spots, bright in color, and full in grains as raw materials, wash them, remove the soil on the surface of the soybeans, soak them in water for 8 hours, and drain the water; mix the soybeans with water, wherein the mass ratio of dry soybeans to water is 1:5; place them in a coarse grinding device (such as Figure 2 The pulp was refined at a rotor speed of 4500 r / min, and the obtained pulp was extracted and separated to obtain pure pulp and bean dregs; the obtained pure pulp was temporarily stored at 20° C. for standby use;

[0042] (2) The okara obtained in step (1) was mixed with water in a mass ratio of 1:2, heated at 60° C. for swelling for 30 min, and then ultrafine pulped (device such as Figure 3 As shown), high pressure homogenization is performed to obtain ultrafine slurry; wherein the speed of the ultrafine slurry making rotor is 9000r / min; high pressure homogenization is performed once under the conditions of 80MPa and 70°C;

[0043] (3) The pure pulp obtained in step (1) is mixed with the ultrafine residue pulp obtained in step (2) to obtain whole soybean milk, and the mixture is heated by direct steam injection for 10 min (temperature is 105° C.), calcium sulfate, magnesium emulsifier and TG enzyme are added to the soybean milk, and the mixture is stirred online at a speed of 6000 r / min, and the mixture is placed in a mold and allowed to stand at 70° C. for 1.5 h, and pressed to obtain whole soybean tofu.

[0044] Example 2

[0045] This embodiment provides a method for preparing whole bean products based on an ultrafine pulping process, and the specific steps are as follows:

[0046] (1) The mass ratio of dry dehulled soybeans to water is 1:5; the dehulled soybeans are continuously placed in a coarse grinding device for grinding, and the rotor speed is 4500 r / min. The obtained pulp is extracted and separated to obtain pure pulp and bean dregs; the obtained pure pulp is temporarily stored at 25° C. for later use;

[0047] (2) mixing the dregs obtained in step (1) with water in a mass ratio of 1:2, heating and swelling at 60° C. for 30 min, and then ultrafine pulping and high-pressure homogenization to obtain ultrafine dregs slurry; wherein the speed of the ultrafine pulping rotor is 9000 r / min; and the high-pressure homogenization is performed once at 80 MPa and 70° C.;

[0048] (3) The pure pulp obtained in step (1) is mixed with the ultrafine residue pulp obtained in step (2) to obtain whole soybean milk, and the mixture is heated by direct steam injection for 10 min (temperature is 105° C.), calcium sulfate, magnesium emulsifier and TG enzyme are added to the soybean milk, and the mixture is stirred online at a speed of 6000 r / min, and the mixture is placed in a mold and allowed to stand at 70° C. for 1.5 h, and pressed to obtain whole soybean tofu.

[0049] Example 3

[0050] This embodiment provides a method for preparing whole bean products based on an ultrafine pulping process, and the specific steps are as follows:

[0051] (1) The mass ratio of dry dehulled soybeans to water is 1:4; the soybeans are placed in a coarse grinding device for grinding, and the rotor speed is 4500 r / min. The obtained pulp is extracted and separated to obtain pure pulp and bean dregs; the obtained pure pulp is temporarily stored at 25° C. for later use;

[0052] (2) mixing the bean dregs obtained in step (1) with water in a mass ratio of 1:3, heating and swelling at 60° C. for 30 min, and then ultrafine pulping and high-pressure homogenization to obtain ultrafine dregs slurry; wherein the speed of ultrafine pulping is 4500 r / min; and the high-pressure homogenization is performed at 65 MPa and 70° C. for two times;

[0053] (3) The pure pulp obtained in step (1) is mixed with the ultrafine residue pulp obtained in step (2) to obtain whole soybean milk, and steam direct injection heating is performed for 5 minutes (temperature is 105° C.), calcium sulfate, magnesium emulsifier and TG enzyme are added to the soybean milk, and the mixture is stirred online at a speed of 6000 r / min, and the mixture is placed in a mold and allowed to stand at 70° C. for 1.5 hours, and pressed to obtain whole soybean tofu.

[0054] contrast

[0055] The taste and elasticity of the whole bean tofu in Example 2 are better than those in Example 1, that is, the quality of the whole bean tofu made of peeled soybeans is better than that of the whole bean tofu made of unpeeled soybeans;

[0056] The taste and elasticity of the whole bean tofu in Example 3 are better than those in Example 2, that is, the high-pressure homogenization twice makes the bean dregs more finely crushed, which is beneficial to the improvement of the quality of the whole bean tofu.

[0057] The tofu prepared in the embodiment of the present invention is shown in FIG. Figure 4-6 As shown, through sensory evaluation, the tofu prepared in the embodiment of the present invention is milky white, elastic, complete in shape, and smooth in cross section; it has a strong bean flavor, a delicate taste, and no fiber granularity.

[0058] In summary, the whole bean product prepared by the method of the present invention is not only rich in nutrition, elastic and delicate in taste, but also has no waste residue discharge and improved product yield during the entire processing process. In addition, the method of separating pure pulp from bean dregs is adopted, so that the entire processing installed power is small, energy consumption is low, equipment is small, investment is small, etc., which has significant social and economic benefits.

[0059] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A method for preparing whole bean products based on ultrafine pulping technology, characterized in that: The following steps are involved: S1. Mixing soybean raw material and water in a mass ratio of 1:4-1:5.5, performing coarse grinding, and performing solid-liquid separation on the obtained slurry to obtain pure slurry and bean dregs; temporarily storing the obtained pure slurry for later use; the soybean raw material is unhulled soybean or dehulled soybean; S2, mixing the bean dregs obtained in step S1 with water, swelling them at room temperature or under heating conditions, and then preparing ultrafine pulp, and homogenizing under high pressure to obtain ultrafine dreg pulp; S3, mixing the pure pulp obtained in step S1 and the ultrafine residue pulp obtained in step S2 according to a set ratio, cooking and maturing the pulp, cooling and controlling the temperature, adding a coagulant, stirring and mixing, filling and molding, and obtaining a whole bean product.

2. The method according to claim 1, characterized in that In step S1, the soybean raw material is a soybean raw material with no mold spots and full grains.

3. The method according to claim 1, characterized in that In step S1, the stator and rotor components in the coarse grinding device both adopt a detachable multi-layer structure, and the stator gear ring and the rotor gear ring have a large inner gear gap and a small outer gear gap, and the gear ring gap is arranged within 30mm-0.1mm; the rotor speed is 3000r / min-6000r / min.

4. The method according to claim 1, characterized in that: In step S2, the mass ratio of the okara to water is 1:1-1:2.

5.

5. The method according to claim 1, characterized in that In step S2, the heating temperature is 60°C-90°C; And / or, the swelling time is 10 min-30 min.

6. The method according to claim 1, characterized in that In step S2, the gap between the fixed blades in the ultrafine pulping equipment is 0.025mm-0.5mm; the gap between the blade of the rotor blade head and the blade of the stator blade head is controlled to be 0.3-0.08mm; the rotor speed is 3000r / min-12000r / min.

7. The method according to claim 1, characterized in that In step S2, the conditions of the high-pressure homogenization are: the pressure of the high-pressure homogenization is 60MPa to 120MPa; And / or, the temperature of the high pressure homogenization is 20°C to 80°C; And / or, the high pressure homogenization is performed 1 to 2 times.

8. The method according to claim 1, characterized in that: In step S3, the conditions for cooking and maturation of the slurry are: heating at 90°C to 110°C for 3min to 10min.

9. The method according to claim 1, characterized in that: In step S3, the coagulant is one or more of calcium sulfate, magnesium emulsion, glucono-δ-lactone and TG enzyme.

10. The method according to claim 1, characterized in that In step S3, after adding the coagulant, stirring and standing are also included; The stirring and mixing speed is 1500r / min-9000r / min; The standing condition is 50° C.-80° C. for 1 h-2 h.

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