High-protein low-fat bean product and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a high-protein and low-fat bean product and a preparation method thereof. The method comprises the following steps: performing constant-temperature treatment and cold pressing on soybeans in sequence to obtain a dry cake; and crushing the dry cake to obtain the high-protein and low-fat bean flour. According to the invention, non-mildewing, complete and full non-transgenic soybeans are used as raw materials, high-protein and low-fat bean flour is prepared by using the method steps of constant-temperature treatment and cold pressing, and then the high-protein and low-fat dried bean curd skin is prepared by using the prepared bean flour as the raw materials and using the processing technologies of instantaneous high-temperature puffing and low-temperature drying. The whole production process flow is subjected to temperature control, low-temperature production of bean products is realized, the quality of the prepared products is more stable, and nutrient substances are more sufficiently reserved. Some flavoring agents are added in the production process, and the taste of traditional bean products is changed. And low-temperature treatment is carried out on the key control point process, so that a safe and high-quality bean product with relatively low man-made influence is obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a high-protein, low-fat bean product and a preparation method thereof. Background Art

[0002] When making various soy products from soybeans, we generally select non-GMO soybeans that are mold-free, complete and full. However, during the selection process, the quality of the raw materials may vary, and inferior products may be used as substitutes for good ones, so it is difficult to guarantee the nutritional content of soy products. In the production process, chemical additives are often added to achieve higher yields and better taste, which poses a potential food safety risk.

[0003] At the same time, in order to improve product yield and remove the fishy smell of soybeans, most soy products on the market are subjected to high-temperature pretreatment of the raw materials during the production process. For example, patent No. CN 105961628A discloses that by steaming and then puffing the soaked soybeans and then grinding them, not only the beany smell can be removed, but also the water absorption rate can be increased, the soybean pulp rate can be increased, and the yield can be improved. However, the high-temperature pretreatment will have a certain degree of influence on the unsaturated fatty acids, VE, lecithin and other nutrients of the raw materials, and the nutrients and reducing substances of the raw materials themselves will be destroyed.

[0004] Moreover, the soy products currently sold on the market have not been processed to remove fat. Therefore, in order to meet the current demand of people for healthy and nutritious food, it is urgent to provide a high-protein, low-fat soy product. Summary of the invention

[0005] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a high-protein, low-fat soy product and a preparation method thereof. Through the cold pressing process, the fat content of the soy product is reduced, the protein content is increased, and the nutrients are more fully retained.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing high-protein, low-fat soybean powder, comprising the following steps:

[0008] The soybeans are subjected to constant temperature treatment and cold pressing in sequence to obtain dry cakes;

[0009] The dry cake is crushed to obtain bean powder;

[0010] The temperature of the constant temperature treatment is 10-25°C; the temperature of the cold pressing is 20-25°C.

[0011] Preferably, the constant temperature treatment time is 10 to 12 hours.

[0012] Preferably, the cold pressing time is 1 to 2 minutes.

[0013] Preferably, the soybeans are polished and peeled before the constant temperature treatment.

[0014] Preferably, the soybeans are non-genetically modified soybeans, the moisture content of the soybeans is ≤13wt%, and the whole grain rate is ≥90%.

[0015] The present invention provides a method for processing high-protein, low-fat dry bean curd skin, comprising the following steps:

[0016] The bean powder prepared by the above preparation method is mixed with water to obtain a mixture, and the mixture is successively puffed at high temperature and dried at low temperature to obtain dry bean curd skin;

[0017] The high temperature puffing temperature is 350-450°C, and the high temperature puffing time is 4-6s;

[0018] The temperature of the low-temperature drying is 100-110° C., and the time of the low-temperature drying is 15-20 minutes.

[0019] Preferably, the mass ratio of the soy flour to water is 4-6:2-3.

[0020] Preferably, the mixture further comprises edible salt, sugar and flavoring agent, and the mass ratio of the edible salt, sugar and flavoring agent to the soybean powder is 5-7:5-7:1-2:200-300.

[0021] Preferably, the high-temperature puffing further includes cutting.

[0022] The invention provides dry bean curd skin prepared by the processing method, wherein the protein content of the dry bean curd skin is ≥36.6 g / 100 g, and the fat content of the dry bean curd skin is ≤9.1 g / 100 g.

[0023] Beneficial effects: The present invention provides a method for preparing high-protein, low-fat soybean powder, comprising the following steps: subjecting soybeans to constant temperature treatment and cold pressing in sequence to obtain dry cakes; crushing the dry cakes to obtain soybean powder; the temperature of the constant temperature treatment is 10 to 25°C; the temperature of the cold pressing is 20 to 25°C. The present invention utilizes a cold pressing process to remove most of the fat in soybeans during the pressing process, retaining the original nutrients of soybeans, reducing the fat content of the finished product, and increasing the protein content. The present invention can reduce temperature fluctuations during the pressing process through constant temperature treatment, unify the pressing temperature, and improve the quality stability of soybean powder.

[0024] The present invention also provides a method for processing high-protein, low-fat dry bean curd, which is formed by instantaneous puffing at high temperature to reduce the loss of nutritional value under long-term high temperature; drying is performed under low temperature conditions, and the nutrients are less damaged and lost. The present invention controls the temperature of the entire production process, performs low-temperature treatment at key control point processes, and the quality of the resulting bean products is more stable, and the nutrients are more fully retained. Some flavoring agents are added during the production process to change the taste of traditional bean products, and a safe and high-quality bean product with relatively low human influence is obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a production process for low-fat, high-protein dry bean curd skin;

[0026] Figure 2 Acceptance report for soybean raw materials;

[0027] Figures 3 to 7 Inspection report for dried bean curd skin;

[0028] Figures 8 to 11 This is the inspection report of the dried bean curd skin of comparative example 1. DETAILED DESCRIPTION

[0029] The present invention provides a method for preparing high-protein, low-fat soybean powder, comprising the following steps:

[0030] The soybeans are subjected to constant temperature treatment and cold pressing in sequence to obtain dry cakes;

[0031] The dry cake is crushed to obtain bean powder;

[0032] The temperature of the constant temperature treatment is 10-25°C; the temperature of the cold pressing is 20-25°C.

[0033] In the present invention, unless otherwise specified, the required raw materials for preparation are all commercially available products well known to those skilled in the art.

[0034] The present invention sequentially subject soybeans to constant temperature treatment and cold pressing, and crush the obtained dry cake to obtain soybean powder. The soybeans described in the present invention are preferably non-genetically modified soybeans, and the moisture content of the soybeans is preferably ≤13wt%, and the intact grain rate is preferably ≥90%. The present invention preferably performs a non-genetically modified test on the raw materials, and the non-genetically modified test preferably uses conventional commercially available test paper. The present invention preferably uses non-genetically modified, mildew-free and impurity-free soybeans as raw materials to ensure the quality of the raw materials of soy products.

[0035] After the soybeans that have passed the inspection are obtained in the present invention, the soybeans are preferably polished and peeled before the constant temperature treatment to remove impurities. The soybean hulls have low nutritional value and will affect the taste of the finished product. Polishing and peeling are beneficial to improving the nutrition and taste of the soy products. The polishing and peeling of the present invention is preferably carried out in a continuous grain polishing machine for 20 seconds. There is no special limitation on the specific method of the polishing, and it can be carried out according to methods well known in the art.

[0036] The present invention performs a constant temperature treatment on the polished and peeled soybeans, wherein the temperature of the constant temperature treatment is 10 to 25° C., more preferably 15 to 25° C.; the time of the constant temperature treatment is preferably 10 to 12 hours, more preferably 11 to 12 hours. The present invention reduces the temperature fluctuation in the subsequent cold pressing process through the constant temperature treatment, can unify the temperature of the raw materials entering the pressing process, and reduce the temperature fluctuation in the pressing process as much as possible, thereby ensuring the stability of the quality of the soybean powder.

[0037] The present invention cold presses the soybeans after constant temperature treatment to obtain dry cakes. The temperature of the cold pressing of the present invention is 20-25°C, more preferably 21-24°C; the time of the cold pressing is preferably 1-2min, more preferably 1.5-2min. During the cold pressing process, the temperature generated by the friction between soybeans and the machine is preferably 85-100°C. High temperature will cause the loss of soybean nutrients, which will lead to a decrease in the nutritional value of dry bean skin. Reasonable temperature control will help to improve the nutritional value of soy products. The exit temperature of the dry cake of the present invention is preferably 85-100°C; the thickness of the dry cake is preferably ≤2mm, and the residual oil rate is preferably 6-10%. The present invention removes oil from soybeans through the cold pressing process, and prepares dry bean skin using soybean powder after oil removal. Compared with the traditional process of preparing bean skin using soy milk, the cold pressing process can remove most of the fat in the raw material, thereby reducing the fat content in the soy product, increasing the protein content, better retaining the nutrients in the raw material, and facilitating body absorption.

[0038] After obtaining the dry cake, the present invention grinds it to obtain bean powder. In the embodiment of the present invention, a crusher is used for grinding, and after grinding, it is preferably filtered through a 15-20 mesh screen, and more preferably 20 mesh. The present invention preferably packages the sieved bean powder. The present invention has no special limitation on the grinding and packaging operations, and can be carried out according to methods well known in the art.

[0039] The invention provides a method for processing high-protein, low-fat dry bean curd, comprising the following steps: mixing bean powder obtained by the preparation method with water to obtain a mixture, and successively subjecting the mixture to high-temperature puffing and low-temperature drying to obtain dry bean curd.

[0040] The present invention mixes the bean powder obtained by the above preparation method with water and stirs to obtain a mixture, wherein the mass ratio of the bean powder to water is preferably 4-6:2-3, more preferably 5:2-3, and most preferably 5:3; the mixture preferably also includes edible salt, sugar and seasoning, and the mass ratio of the salt, sugar and seasoning to the bean powder is preferably 5-7:5-7:1-2:200-300, more preferably 5-7:5-7:1:200-300, and most preferably 5:5:1:200-300. The seasoning of the present invention preferably includes one or more of monosodium glutamate, cumin, chili and pepper, which can be adjusted according to taste to increase the taste of the dry bean curd.

[0041] The present invention puffs the prepared mixture, and the temperature of the high-temperature puffing is preferably 350-450°C, more preferably 380-420°C; the time of the high-temperature puffing is preferably 4-6s, more preferably 4-5s. The present invention utilizes high-temperature instantaneous puffing to form continuous bean curd by rotating driven by bearings. In the embodiment of the present invention, a bean curd manufacturing machine is used for high-temperature puffing, and there is no special limitation on the bean curd manufacturing machine, and commercially available products known in the art can be used. The present invention reduces the time of high-temperature puffing, reduces the loss of nutrients caused by high temperature, and improves the nutritional value of soy products.

[0042] The present invention also preferably cuts the dry bean curd skin after high temperature puffing, preferably into different lengths according to market demand. The length of the cut dry bean curd skin of the present invention is preferably 1 cm to 2 cm. The present invention has no special limitation on the cutting method, and a cutting method known in the art can be used.

[0043] The present invention dries the cut bean curd skin, and the moisture content of the dried bean curd skin after drying is preferably ≤5%. The temperature of the low-temperature drying of the present invention is 100-110°C, more preferably 105-110°C; the time of the low-temperature drying is 15-20min, more preferably 17-20min. The dry bean curd skin prepared by the present invention has a low moisture content and can extend the shelf life. The present invention dries at a low temperature, the nutrients are less damaged and lost, and the nutrients of the bean curd skin can be better retained.

[0044] The dry bean curd prepared by the processing method has a protein content of ≥36.6 g / 100 g and a fat content of ≤9.1 g / 100 g. The dry bean curd prepared by the present invention has high protein content, low fat content, high nutritional value, and can be eaten directly.

[0045] In order to further illustrate the present invention, a high-protein, low-fat soy product and a preparation method thereof provided by the present invention are described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.

[0046] Example 1

[0047] The soybean raw materials were tested for non-GMO factory test paper, moisture, whole grain rate, mildew and foreign grains, and 2000kg of soybeans with moisture ≤13wt%, whole grain rate ≥90%, non-GMO, mildew and foreign grains were selected (the soybean raw material indicators after testing are shown in Figure 2 , Table 1);

[0048] Table 1 Acceptance report of soybean raw materials

[0049]

[0050] Depend on Figure 2 As can be seen from Table 1, the raw soybean is non-genetically modified soybean and meets the requirements of moisture ≤ 13wt% and intact grain rate ≥ 90%.

[0051] Specific process flow Figure 1 As shown, 2000 kg of soybeans that have passed the inspection are sent to a continuous grain polisher for polishing, water is added to the polished raw material to adjust the moisture content to 10.2 wt%, the obtained soybean raw material is temporarily stored at room temperature (13.3°C) for 12 hours, and the obtained raw material is cold pressed at 21.6°C. When the cake thickness of the obtained dry cake is ≤2 mm, the pressing is stopped, the pressing time is 2 minutes, the exit temperature of the obtained bean cake is 95.6°C, the oil outlet temperature is 71.1°C, about 160 kg of crude soybean oil is obtained, about 1620 kg of bean cake is produced, the residual oil rate of the bean cake is 8.1%, the moisture content of the bean cake is 6.4 wt%, and the average oil yield is 8%;

[0052] The obtained bean cake is crushed and passed through a 20-mesh sieve to become bean powder, and then air-fed to a packaging machine, and packaged in 40 kg (kilograms) bags.

[0053] Put 25kg (50 jin) of bean powder into the blender, add 625g of edible salt, 625g of sugar, and 150g of monosodium glutamate and stir for 3 minutes. Add 15kg (30 jin) of drinking water, cover the blender lid, and stir for 4 minutes. Let the water and bean powder be fully mixed together. When the heating temperature of the bean curd skin machine reaches 400℃, pour the mixed bean powder into the bean curd skin machine, and the bean curd skin machine will instantly expand into bean curd skin through high temperature. The bean curd skin is cut into 1cm long bean threads by a cutting machine.

[0054] The bean shreds are conveyed to the dryer through a conveyor belt. The drying temperature is 108°C and the drying time is 19 minutes. The moisture content of the dried bean shreds is 4.1%. The dried bean shreds are packaged in a packaging machine and are put into storage after passing the inspection. Figures 3 to 7As shown in Table 2, the dry bean curd prepared in Example 1 meets the requirements for sensory, lead, label, and microbial indicators, and the additives benzoic acid, sorbic acid, and saccharin sodium are not detected. The energy is 1679 kJ / 100g, the protein content is 45.8 g / 100g, the fat content is 7.6 g / 100g, and the carbohydrate content is 36.4 g / 100g. It can be seen that the protein content of the dry bean curd of the embodiment is ≥36.6 g / 100g, and the fat content is ≤9.1 g / 100g. The protein content is high and the fat content is low, and the original nutritional components of the bean curd are retained, and the nutritional value is improved.

[0055] Table 2 Inspection report of dry bean curd skin

[0056]

[0057]

[0058]

[0059]

[0060] Example 2

[0061] The method of Example 1 is followed, except that the bean curd skin is cut into 0.7 cm long bean threads by a cutting machine, and the drying temperature is 105° C. for 18 minutes.

[0062] Example 3

[0063] The method of Example 1 is followed, except that the high-temperature puffing temperature is 390°C.

[0064] Comparison column 1

[0065] The method of Example 1 was followed, except that the raw material was not peeled during processing, and was cooked at high temperature before being pressed into bean powder. The protein and fat of the finished product were tested according to the method in Example 1, and the test results were Figures 8 to 11 and Table 3.

[0066] Table 3 Inspection report of dry bean curd skin

[0067]

[0068]

[0069]

[0070] from Figures 8 to 11As can be seen from Table 3, the protein content of the dry bean curd skin prepared in Comparative Example 1 is 36.3 g / 100 g, and the fat content is 9.3 g / 100 g, the protein content is lower than that in Example 1, and the fat content is higher than that in Example 1. It can be seen that if the skin is not removed during raw material processing, the fat content will increase significantly, and the protein will also be destroyed during high-temperature frying.

[0071] Comparative Example 2

[0072] The method of Example 1 was followed, except that the cold pressing temperature was 95.6 °C, and the protein and fat of the finished product were tested according to the method of Example 1.

[0073] The protein content of the dry bean curd prepared in Example 1 is 45.8 g / 100 g, and the fat content is 7.6 g / 100 g. The ripe pressing temperature of Comparative Example 1 is above 100 degrees Celsius, which is relatively high. It can be seen that increasing the pressing temperature will destroy the protein and the effect of removing fat is also poor.

[0074] It can be seen that the present invention adopts high-temperature instantaneous puffing to reduce the loss of nutritional value under long-term high temperature; drying is carried out under low temperature conditions, and the nutrients are less damaged and lost. The present invention controls the temperature of the entire production process to achieve low-temperature production of soy products, which can make the quality of low-temperature products more stable, and the nutrients are more fully retained. It can ensure that under the premise of no additives in the entire production process, the key control point process is processed at low temperature, thereby obtaining safe and high-quality soy products with relatively low human influence and no chemical influence.

[0075] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing high-protein, low-fat soybean powder, characterized in that: The steps include: The soybeans are subjected to constant temperature treatment and cold pressing in sequence to obtain dry cakes; The dry cake is crushed to obtain bean powder; The temperature of the constant temperature treatment is 10-25°C; the temperature of the cold pressing is 20-25°C.

2. The preparation method according to claim 1, characterized in that: The time of the constant temperature treatment is 10 to 12 hours.

3. The preparation method according to claim 1, characterized in that: The cold pressing time is 1 to 2 minutes.

4. The preparation method according to claim 1, characterized in that: The method also includes polishing and peeling the soybeans before the constant temperature treatment.

5. The preparation method according to claim 1 or 4, characterized in that: The soybeans are non-genetically modified soybeans, with a moisture content of ≤13wt% and a whole grain rate of ≥90%.

6. A method for processing high-protein, low-fat dry bean curd skin, characterized in that: The steps include: The bean powder prepared by the preparation method according to any one of claims 1 to 5 is mixed with water to prepare a mixture, and the mixture is successively puffed at high temperature and dried at low temperature to obtain dry bean curd skin; The high temperature puffing temperature is 350-450°C, and the high temperature puffing time is 4-6s; The temperature of the low-temperature drying is 100-110° C., and the time of the low-temperature drying is 15-20 minutes.

7. The processing method according to claim 6, characterized in that: The mass ratio of the soybean powder to water is 4-6:2-3.

8. The processing method according to claim 6, characterized in that: The mixture also includes edible salt, sugar and flavoring agent, and the mass ratio of the edible salt, sugar and flavoring agent to the soybean powder is 5-7:5-7:1-2:200-300.

9. The processing method according to claim 6, characterized in that: The high temperature puffing also includes cutting.

10. The dry bean curd skin prepared by the processing method according to any one of claims 6 to 9, wherein the protein content of the dry bean curd skin is ≥36.6 g / 100 g, and the fat content of the dry bean curd skin is ≤9.1 g / 100 g.

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