Bean product processing technology

Abstract

The invention discloses a bean product processing technology, and belongs to the technical field of bean product processing. According to the process, non-transgenic soybeans with the mass percentage content larger than or equal to 15% and collagen pulp with the mass percentage content larger than or equal to 13% are used as main raw materials (the proportion of the soybeans to the collagen pulp can be increased or decreased according to required elasticity), and food-grade defoaming agents, protease, glutamine transaminase and the like are used as auxiliary materials; the production of the bean product is completed through the steps of raw soybean milk preparation, collagen pulp preparation, mixing and pretreatment, enzymolysis solidification forming, subsequent processing and the like. Soybean plant nutrition and collagen animal nutrition are fused, and the product is rich in nutrition and has the functions of beautifying and delaying senescence; the whole production process is closed and automatic, nutrition loss and pollution are reduced, no wastewater is generated, and environmental protection and high efficiency are achieved; the product can be diversified through molds and seasoning, is convenient to eat, is suitable for catering, leisure snacks and other scenes, and has high market competitiveness and popularization value.

Description

Technical Field

[0001] This invention relates to the field of soybean product processing, and in particular to a soybean product processing technology. Background Technology

[0002] Soy products, as a traditional and widely consumed nutritious food, occupy an important place in consumers' daily diets. Currently, most mainstream soy product processing methods on the market employ traditional techniques, which have numerous technical defects and production drawbacks, as detailed below:

[0003] First, traditional processes are complex and fragmented, making it impossible to complete the entire production process in a closed, pipe-like space. During production, the raw materials have a large contact area with air and a long contact time, making them susceptible to contaminants such as microorganisms and dust in the external environment, leading to increased hygiene and safety risks for the product. It also causes the loss of easily oxidized nutrients in soybeans (such as soy isoflavones and vitamins), reducing the nutritional value of the product.

[0004] Secondly, in the pressing and shaping process of soy products, traditional processes require a large amount of water for rinsing, soaking, and shaping assistance, resulting in wastewater with extremely high nitrogen content. If this wastewater is discharged directly without treatment, it will cause serious environmental pollution; if treated, it requires significant additional investment in environmental protection equipment and operating costs, increasing the production burden on enterprises. Simultaneously, during the pressing process, some nutrients such as protein and water-soluble vitamins are lost with the wastewater, further reducing the nutritional retention rate of the product.

[0005] Furthermore, traditional processes rely heavily on manual operation for raw material proportioning, production process control, and product shaping, making it difficult to achieve quantitative automated production. Manual operation is not only inefficient and unable to meet the capacity demands of large-scale industrial production, but it is also prone to product quality instability due to human error, such as significant differences in taste and fluctuations in nutritional content, thus affecting the product's market competitiveness.

[0006] Furthermore, traditional soy products have a relatively simple nutritional composition, relying mainly on the nutrients in soybeans themselves, and fail to meet the increasingly diverse nutritional needs of consumers. As consumers become more health-conscious, the demand for foods that combine high protein, beauty benefits, and anti-aging properties is becoming increasingly urgent, making it difficult for traditional soy products to adapt to these changing market demands.

[0007] To address the shortcomings of the existing technologies, this invention proposes a novel soybean product processing technology to solve problems such as nutrient loss, severe pollution, low production efficiency, and limited nutritional diversity, thereby achieving green, automated, and high-quality development of the soybean product processing industry. Summary of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of existing soybean product processing technologies and provide a new soybean product processing technology. This technology achieves the following objectives by optimizing the raw material formulation and production process: first, it reduces the contact between raw materials and air, thereby reducing nutrient loss and the risk of contamination; second, it achieves fully automated production, improving production efficiency and product quality stability; third, it integrates the nutrients of soybeans and collagen, optimizing the nutritional ratio of the product and enhancing its functionality; and fourth, the production process generates no wastewater, achieving green and environmentally friendly production.

[0009] A soybean product processing technology includes the following steps:

[0010] S1. Preparation of raw soy milk: Select non-GMO soybeans, and after processing such as bean selection, soaking, and grinding, add defoaming agent to make raw soy milk for later use;

[0011] S2. Preparation of collagen slurry: Edible animal skin and collagen-containing cartilage are placed in an enzymatic hydrolysis tank, and protease is added for enzymatic hydrolysis. Then, the mixture is subjected to filtration, extraction, and high-temperature sterilization to obtain collagen slurry.

[0012] S3. Mixing and Pretreatment: Place the collagen slurry obtained in step S2 into a micro-pressure tank with a stirring function, pour in the raw soybean milk obtained in step S1, stir and heat to 105℃, and maintain this temperature for 10 minutes; then send the mixture to a colloid mill for grinding through the discharge port at the bottom of the micro-pressure tank with a pressure of 0.5 kg, and then send the ground mixture to a filter for filtration. After filtration, send it to a storage tank and keep the temperature between 50℃ and 55℃ for later use.

[0013] S4. Enzymatic hydrolysis and coagulation: The constant-temperature prepared mixture in the storage tank is pumped into a container with a stirring function using a metering pump. At the same time, glutamine transaminase diluted by the metering pump is added and stirred for 30 seconds until it is evenly mixed. Then, the evenly mixed material is injected into a special mold-type packaging box for soy products and carried out a constant-temperature enzymatic hydrolysis reaction at a temperature of 45℃-55℃ until the material coagulates and forms.

[0014] S5. Subsequent processing: The solidified material is pasteurized, cooled and packaged in sequence to obtain the finished soy product.

[0015] Furthermore, in this process, the raw materials, by weight percentage, are: non-GMO soybeans ≥15% (can be increased or decreased flexibly as required) and collagen syrup ≥13% (can be increased or decreased flexibly as required).

[0016] Furthermore, in step S1, the defoamer is a food-grade defoamer, and its addition amount is no more than 0.05% of the mass of the soy milk.

[0017] Furthermore, in step S2, the protease is a neutral protease or an alkaline protease, the enzymatic hydrolysis temperature is controlled at 50℃-55℃, and the enzymatic hydrolysis time is 2-4 hours.

[0018] Furthermore, in step S2, the high-temperature sterilization temperature is 121°C, and the sterilization time is 15-20 minutes.

[0019] Further, in step S4, the amount of transglutaminase added is 0.2%-0.5% of the mass of the mixture, and the transglutaminase is diluted by a metering pump at a dilution ratio of 80-100 times.

[0020] Furthermore, in step S4, the isothermal enzymatic hydrolysis reaction takes 1-2 hours.

[0021] Furthermore, in step S5, the pasteurization temperature is 68℃-78℃, and the pasteurization time is 30-40 minutes.

[0022] Furthermore, after cooling and packaging in step S5, seasoning can be carried out to prepare seasoned bean products.

[0023] Furthermore, in step S1, the water temperature for soaking the beans is 20℃-25℃, and the soaking time is 8-12 hours; when grinding the beans, the mass ratio of soybeans to drinking water is 1:5-1:8.

[0024] The beneficial effects of this invention are as follows:

[0025] 1. Richer in nutrients and more functional: This invention innovatively adds collagen syrup to traditional soy products, giving the product the nutritional benefits of soybeans, including plant protein, dietary fiber, and soy isoflavones, as well as the anti-aging and skin-beautifying functions of collagen. The synergistic effect of these two nutrients provides a more comprehensive nutritional supplement for the body.

[0026] 2. Minimal nutrient loss and high hygiene and safety: During the production process, the mixing, grinding, filtering, and enzymatic hydrolysis of raw materials are all carried out in closed equipment or pipelines, minimizing the contact between raw materials and air and preventing the oxidation and loss of nutrients (such as vitamins, soy isoflavones, and collagen). At the same time, through multiple sterilization processes, any microorganisms that may exist during the production process can be completely killed, ensuring product hygiene and safety and reducing food safety risks.

[0027] 3. High degree of automation and high capacity: The entire process adopts automated equipment and quantitative control system, which reduces manual operation links, not only improves production efficiency, but also avoids human operation errors, ensures the stability of product quality, and is suitable for large-scale industrial production.

[0028] 4. Green and environmentally friendly with no wastewater generation: In traditional processes, high-nitrogen wastewater generated during pressing and molding is the main source of pollution. However, this invention optimizes the process by using transglutaminase to catalyze coagulation and molding, eliminating the need for large amounts of water for rinsing or auxiliary molding. No wastewater is generated during the production process, fundamentally solving the pollution problem in soybean product processing, reducing the environmental protection costs for enterprises, and conforming to the industrial policy of green and sustainable development.

[0029] 5. Diverse products and convenient consumption: This invention can achieve creative product designs by adjusting the shape of the mold, thereby increasing consumers' purchasing interest. Attached Figure Description

[0030] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0031] Figure 1 This is a process flow diagram of the product of the present invention. Detailed Implementation

[0032] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0033] A soybean product processing technology, whose raw materials, by weight percentage, mainly include: non-GMO soybeans ≥15% (can be adjusted flexibly according to requirements), collagen paste ≥13% (can be adjusted flexibly according to requirements), and the remainder being drinking water. It also includes auxiliary raw materials such as food-grade defoaming agents, transglutaminase, and proteases. The functions and selection criteria of each raw material are as follows:

[0034] Non-GMO soybeans: As a basic raw material, soybeans contain 35% protein, 16% fat, 34.2% carbohydrates, and 15.5% dietary fiber. They are also rich in B vitamins, minerals such as calcium, phosphorus, iron, and magnesium, as well as unique functional components like soy isoflavones, soy lecithin, and soy sterols. Soy protein contains all eight essential amino acids in a balanced manner, making it a high-quality source of plant protein that provides ample basic nutrition for the human body. Choosing non-GMO soybeans ensures the safety and stability of the raw material, meeting consumers' demands for healthy food.

[0035] Collagen syrup: Made from edible animal skin and collagenous cartilage through enzymatic hydrolysis and extraction processes, it is the key raw material for achieving nutritional upgrades in this invention. Collagen, as a biomolecule, has excellent water-binding capacity, improving the body's cellular water retention mechanisms. Simultaneously, collagen can slow down cellular aging; regular consumption can make skin plump, elastic, and reduce wrinkles, thus achieving a cosmetic effect of delaying aging. The collagen syrup in this invention is extracted and prepared using a self-developed automated production line, ensuring controllable raw material quality while meeting the requirements of high production capacity and low pollution.

[0036] Auxiliary ingredients:

[0037] Food-grade defoamer: Used to suppress foam generation during soybean grinding, preventing foam from affecting the normal operation of subsequent processes. The amount added should not exceed 0.05% of the soybean milk mass. It is added in small amounts and is highly safe, and will not affect the taste or nutrition of the product.

[0038] Proteases: Used in the preparation of collagen syrup, they can break down collagen in animal skin and cartilage into small molecule peptides, which are easier to extract and absorb by the human body. Neutral or alkaline proteases are selected, as they have high enzymatic hydrolysis efficiency and mild working conditions.

[0039] Transglutaminase: Used for coagulation and molding of soy products. It can catalyze the cross-linking reaction between protein molecules to form a stable gel structure in the mixed raw materials, thereby improving the taste and texture of the product. The amount added is 0.2%-0.5% of the mass of the mixture. It needs to be diluted 10-20 times before use to ensure that the enzymatic hydrolysis reaction is uniform and sufficient.

[0040] The soybean product processing technology of the present invention specifically includes the following steps:

[0041] S1. Preparing raw soy milk

[0042] 1. Soybean selection: Select plump, non-GMO soybeans that are free from mold and insect infestation. Use screening equipment to remove impurities (such as stones, broken beans, etc.) to ensure the purity of the raw materials.

[0043] 2. Soaking the soybeans: Place the screened soybeans into a soaking container, add drinking water, and control the soaking water temperature at 20℃-25℃ for 8-12 hours. This temperature and time condition allows the soybeans to fully absorb water and expand, while preventing the growth of microorganisms, laying a good foundation for the subsequent grinding process.

[0044] 3. Grinding the soybeans: Add the soaked soybeans and drinking water to the grinder in a ratio of 1:5 to 1:8 by weight. Add drinking water in real time during the grinding process to ensure that the paste is even and smooth.

[0045] 4. Preparation of raw soy milk: Add food-grade defoamer to the soy paste (the amount added should not exceed 0.05% of the mass of soy milk), stir evenly, and then remove the soy residue through a filtration device to obtain raw soy milk. Store the raw soy milk in a sealed storage tank for later use. The storage tank must be kept clean and hygienic to avoid contamination.

[0046] S2. Preparation of collagen paste

[0047] 1. Raw material pretreatment: Edible animal skins (such as cowhide, pigskin, fish skin, etc.) and cartilage containing collagen (such as bovine cartilage, fish cartilage, etc.) are cleaned to remove surface impurities, grease and hair, and then cut into small pieces to facilitate the subsequent enzymatic hydrolysis reaction.

[0048] 2. Enzymatic hydrolysis: Place the pretreated animal skin and cartilage into an enzymatic hydrolysis tank, add drinking water to cover the raw materials, and then add neutral or alkaline protease. Control the hydrolysis temperature at 50℃-55℃ and the hydrolysis time at 2-4 hours. During the hydrolysis process, it is necessary to slowly stir with a stirring device to ensure that the enzyme and raw materials are in full contact, so that the collagen is fully decomposed.

[0049] 3. Filtration: After enzymatic hydrolysis, the hydrolysate is filtered through a filtration device (such as a plate and frame filter) to remove incompletely decomposed solid residues, thus obtaining a preliminary collagen extract.

[0050] 4. Extraction: The filtered collagen extract is sent to a concentration device and some water is removed by low-temperature concentration (temperature controlled below 60℃) to make the collagen concentration reach the preset requirements, thus obtaining collagen concentrate.

[0051] 5. High-temperature sterilization: The collagen concentrate is sent into the sterilization equipment, and the sterilization temperature is controlled at 121℃ for 15-20 minutes. High-temperature and high-pressure sterilization thoroughly kills microorganisms in the concentrate, ensuring the safety of the collagen paste. After sterilization, the collagen paste is obtained and temporarily stored in a sealed storage tank for later use.

[0052] S3. Mixing and Pretreatment

[0053] 1. Mixing: The collagen slurry obtained in step S2 is sent into a micro-pressure tank with a stirring function. Then, the raw soybean milk obtained in step S1 is injected into the micro-pressure tank through a pipeline. According to the raw material ratio, ensure that the mass percentage of non-GMO soybeans and collagen slurry meets the requirements of ≥15% (can be increased or decreased flexibly as required) and ≥13% (can be increased or decreased flexibly as required), respectively.

[0054] 2. Heating and Maintaining Temperature: Start the stirring device of the micro-pressure tank (stirring speed controlled at 30-50 r / min), and simultaneously turn on the heating system to heat the mixture to 105℃ and maintain this temperature for 10 minutes. This step achieves preliminary sterilization of the mixture and allows the soybean protein and collagen to initially fuse, improving the product's taste.

[0055] 3. Grinding and Filtration: The heat-insulated mixture is sent to a colloid mill at a pressure of 0.5 kg through the discharge port at the bottom of the micro-pressure tank. The particle size of the mixture after grinding can be controlled at 50-100 μm, making the raw materials more uniform and the texture more delicate. Then the ground mixture is sent to a filter (filtration accuracy of 100 mesh) for secondary filtration to further remove tiny impurities and incompletely ground particles.

[0056] 4. Constant Temperature Storage: Transfer the filtered mixture to a constant temperature storage tank, maintaining the temperature between 50℃ and 55℃ for later use. This temperature range ensures the fluidity of the mixture and provides suitable temperature conditions for the subsequent enzymatic hydrolysis reaction of transglutaminase.

[0057] S4. Enzymatic hydrolysis and coagulation molding

[0058] 1. Dilution and addition of transglutaminase: Dilute transglutaminase with drinking water at a ratio of 80-100 times. Use a metering pump to deliver the diluted transglutaminase into a mixing container equipped with a stirring function. Simultaneously, use another metering pump to draw the prepared mixture from a constant-temperature storage tank into this mixing container. Control the ratio of the mixture to the transglutaminase, ensuring that the amount of transglutaminase added is 0.2%-0.5% of the mixture mass.

[0059] 2. Stirring and mixing: Start the stirring device of the mixing container and stir for 30 seconds to ensure that the transglutaminase is fully and evenly mixed with the mixture, and avoid uneven coagulation caused by excessively high local enzyme concentration.

[0060] 3. Injection into molds and isothermal enzymatic hydrolysis: The evenly mixed material is immediately injected through pipes into a special molded packaging box for soy products. The molded packaging box can be designed in different shapes (such as square, round, cartoon shapes, etc.) according to market demand to achieve creative product designs. The molded packaging box containing the material is then placed in a isothermal incubation chamber, with the temperature controlled between 45℃ and 55℃, for isothermal enzymatic hydrolysis reaction, with a reaction time of 1-2 hours. Under these conditions, transglutaminase can fully catalyze the cross-linking reaction between protein molecules, causing the material to gradually solidify and form a stable gel structure. S5. Subsequent processing

[0061] 1. Pasteurization: The solidified soy products, along with their molded packaging boxes, are fed into a pasteurization machine. The pasteurization temperature is controlled at 68℃-78℃, and the pasteurization time is 30-40 minutes. Pasteurization can kill harmful microorganisms while preserving the product's nutritional components and taste to the maximum extent, avoiding the damage to product quality caused by high-temperature sterilization.

[0062] 2. Cooling: After sterilization, the bean products are sent to the cooling room and cooled to room temperature (around 25°C) by air cooling or water cooling. During the cooling process, the cooling rate needs to be controlled to avoid cracking or deformation of the products due to excessive temperature difference.

[0063] 3. Packaging: After cooling, the soy products are sealed in food-grade composite film, which has excellent barrier properties (oxygen and water barrier) and can extend the product's shelf life. The packaging process is carried out in a sterile workshop to ensure that the product is not contaminated during the packaging stage.

[0064] 4. Seasoning (optional): Depending on market demand, the product can be seasoned before or after packaging. Seasoning methods include applying seasoning sauces (such as spicy sauce, garlic sauce, etc.) or soaking in seasoning liquids (such as soy sauce, vinegar, etc.). Through seasoning, a variety of flavored bean products can be prepared, enriching the product range.

[0065] Example 1

[0066] Raw material preparation: 15kg non-GMO soybeans, 13kg collagen syrup, 71.998kg drinking water, 0.002kg food-grade defoamer (0.013% of soybean weight), 0.5kg neutral protease, and 0.5kg transglutaminase.

[0067] S1. Preparing raw soy milk:

[0068] Soybean selection: 15kg of non-GMO soybeans were screened and impurities were removed;

[0069] Soak beans: Soak in water at 20℃ for 12 hours;

[0070] Grinding soybeans: Add 75kg of drinking water to the soybeans and grind them according to a 1:5 ratio of soybeans to water;

[0071] Add defoaming agent and filter: Add 0.002 kg of defoaming agent, stir and filter to remove residue, and obtain raw soy milk for later use.

[0072] S2. Preparation of collagen paste:

[0073] Raw material pretreatment: Take 10kg of cowhide and 5kg of cow bone and cartilage, clean and cut them;

[0074] Enzymatic hydrolysis: Place in an enzymatic hydrolysis tank, add 50 kg of water and 0.5 kg of neutral protease, and enzymatically hydrolyze at 53°C for 4 hours;

[0075] Filtration and extraction: After filtration and removal of residue, the collagen concentrate was concentrated at low temperature to obtain 13 kg of collagen concentrate.

[0076] High-temperature sterilization: Sterilize at 121℃ for 20 minutes to obtain collagen slurry for later use.

[0077] S3. Mixing and Pretreatment:

[0078] Mixing: Pour 13kg of collagen slurry and raw soy milk into a micro-pressure tank;

[0079] Heat and maintain temperature: Stir and heat to 105℃, then maintain for 10 minutes;

[0080] Grinding and filtration: Grind in a colloid mill under 0.5 kg pressure, then filter to 100 mesh;

[0081] Standby temperature: Stored in a 50℃ constant temperature storage tank.

[0082] S4. Enzymatic hydrolysis and coagulation:

[0083] Diluting transglutaminase: Dilute 0.5 kg of transglutaminase with 10 kg of water (20 times).

[0084] Mixing: The mixture is pumped into a mixing container and mixed with the liquid, then stirred for 30 seconds;

[0085] Injection molding enzymatic hydrolysis: Inject into a square mold packaging box, enzymatically hydrolyze at a constant temperature of 45℃ for 2 hours, and solidify into shape.

[0086] S5. Subsequent processing:

[0087] Pasteurization: Sterilize at 68℃ for 40 minutes;

[0088] Cooling and packaging: Cool to 25°C and aseptically seal to obtain the original flavor soy product.

[0089] Example 2

[0090] Raw material preparation: 20kg non-GMO soybeans, 15kg collagen syrup, 64.99kg drinking water, 0.01kg food-grade defoamer (not exceeding 0.05% of the soybean milk weight), 0.6kg alkaline protease, 0.4kg transglutaminase, and 5kg spicy seasoning sauce.

[0091] S1. Preparing raw soy milk:

[0092] Soybean selection: Select 20kg of non-GMO soybeans and remove impurities;

[0093] Soak beans: Soak in water at 25℃ for 8 hours;

[0094] Grinding soybeans: Grind soybeans and water in a 1:8 ratio with 160kg of drinking water.

[0095] Add defoamer and filter: Add 0.01 kg of defoamer, filter to remove residue and obtain raw soy milk.

[0096] S2. Preparation of collagen paste:

[0097] Raw material pretreatment: 12kg pigskin and 8kg fish bones and cartilage are cleaned and cut.

[0098] Enzymatic hydrolysis: Add 60 kg of water and 0.6 kg of alkaline protease to the enzymatic hydrolysis tank, and enzymatically hydrolyze at 50°C for 2 hours;

[0099] Filtration and extraction: After filtration, the collagen concentrate was concentrated to obtain 15 kg of collagen concentrate;

[0100] High-temperature sterilization: Sterilize at 121℃ for 15 minutes to obtain collagen paste.

[0101] S3. Mixing and Pretreatment:

[0102] Mixing: Pour collagen syrup and raw soy milk into a micro-pressure tank;

[0103] Heating and holding: Stir and heat to 105℃, then hold for 10 minutes;

[0104] Grinding and filtration: Grinding at 0.5 kg pressure, filtration at 100 mesh;

[0105] Standby temperature: Stored in a 50℃ constant temperature storage tank.

[0106] S4. Enzymatic hydrolysis and coagulation:

[0107] Diluting transglutaminase: Dilute 0.6 kg of transglutaminase with 15 kg of water;

[0108] Mixing: The mixture is pumped into a mixing container and mixed with the liquid, then stirred for 50 seconds;

[0109] Injection molding enzymatic hydrolysis: Inject into a square mold packaging box, enzymatically hydrolyze at a constant temperature of 45℃ for 2 hours, and solidify into shape.

[0110] S5. Subsequent processing:

[0111] Pasteurization: Sterilize at 68℃ for 30 minutes;

[0112] Seasoning: Apply seasoning sauce (such as spicy sauce, garlic sauce, etc.) or soak in seasoning liquid (such as soy sauce, vinegar, etc.).

[0113] Cooling and packaging: Cool to 25°C and aseptically seal to obtain the original flavor soy product.

[0114] This invention discloses a processing technology for soybean products. This technology optimizes the raw material formulation and production process, integrates the nutrients of soybeans and collagen, optimizes the nutritional ratio of the product, enhances product functionality, reduces nutrient loss and contamination risks, achieves fully automated production, improves production efficiency and product quality stability, and realizes green and environmentally friendly production.

[0115] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A processing technology for soybean products, characterized in that: Includes the following steps: S1. Preparation of raw soy milk: Select non-GMO soybeans, and after processing such as bean selection, soaking, and grinding, add defoaming agent to make raw soy milk for later use; S2. Preparation of collagen slurry: Edible animal skin and collagen-containing cartilage are placed in an enzymatic hydrolysis tank, and protease is added for enzymatic hydrolysis. Then, the mixture is subjected to filtration, extraction and high-temperature sterilization steps to obtain collagen slurry. S3. Mixing and Pretreatment: Place the collagen slurry obtained in step S2 into a micro-pressure tank with a stirring function, pour in the raw soybean milk obtained in step S1, stir and heat to 105℃, and maintain this temperature for 10 minutes; then send the mixture to a colloid mill for grinding through the discharge port at the bottom of the micro-pressure tank with a pressure of 0.5 kg, and then send the ground mixture to a filter for filtration. After filtration, send it to a storage tank and keep the temperature between 50℃ and 55℃ for later use. S4. Enzymatic hydrolysis and coagulation: The constant-temperature prepared mixture in the storage tank is pumped into a container with a stirring function using a metering pump. At the same time, transglutaminase diluted by the metering pump is added and stirred for 30 seconds until it is evenly mixed. Then, the evenly mixed material is injected into a special mold-type packaging box for soy products and carried out a constant-temperature enzymatic hydrolysis reaction at a temperature of 45℃-55℃ until the material coagulates and forms. S5. Subsequent processing: The solidified material is pasteurized, cooled and packaged in sequence to obtain the finished soy product. Furthermore, in this process, the raw materials, by weight percentage, are: non-GMO soybeans ≥15% (can be increased or decreased flexibly as required) and collagen syrup ≥13% (can be increased or decreased flexibly as required).

2. The processing technology for soybean products according to claim 1, characterized in that: In step S1, the defoamer is a food-grade defoamer, and its addition amount is 0.05‰-0.1‰ of the mass of the soy milk.

3. The processing technology for soybean products according to claim 1, characterized in that: In step S2, the protease is a neutral protease or an alkaline protease, the enzymatic hydrolysis temperature is controlled at 50℃-55℃, and the enzymatic hydrolysis time is 2-4 hours.

4. The processing technology for soybean products according to claim 1, characterized in that: In step S2, the high-temperature sterilization temperature is 121℃, and the sterilization time is 15-20 minutes.

5. The processing technology for soybean products according to claim 1, characterized in that: In step S4, the amount of transglutaminase added is 0.2%-0.5% of the mass of the mixture, and the transglutaminase is diluted by a metering pump at a dilution ratio of 80-100 times.

6. The processing technology for soybean products according to claim 1, characterized in that: In step S4, the isothermal enzymatic hydrolysis reaction takes 1-2 hours.

7. The processing technology for soybean products according to claim 1, characterized in that: In step S5, the pasteurization temperature is 68℃-78℃, and the pasteurization time is 30-40 minutes.

8. The processing technology for soybean products according to claim 1, characterized in that: After cooling and packaging in step S5, seasoning can be carried out to prepare seasoned bean products.

9. The processing technology for soybean products according to claim 1, characterized in that: In step S1, the water temperature for soaking the beans is 20℃-25℃, and the soaking time is 8-12 hours; when grinding the beans, the mass ratio of soybeans to drinking water is 1:5-1:8.

Images