Preparation process of soybean umbilical tea

Abstract

The application discloses a preparation process of Camellia bonplandii, which comprises the following steps: washing raw materials by spraying water at normal temperature, drying by low-temperature hot air, and screening and removing impurities; placing the Camellia bonplandii into a closed conditioner, sealing the material to isolate the outside world, spraying fine water mist and continuously stirring, performing wet heat enzyme inactivation treatment after precisely controlling the water content of the material, removing water at low temperature and puffing, performing cooling treatment, removing burnt and scorched particles by cooperating a multi-stage vibrating screen with a caterpillar type color selection equipment, and returning part of the removed light-colored fine powder to the conditioner, and performing sterilization and packaging. The application has the beneficial effects that the uneven puffing, undercooking and burnt problems caused by the fluctuation of the water content of the incoming material are solved, the appearance and safety of the finished product are greatly improved, the shelf life of the product is greatly prolonged, the storage stability and mass production safety of the product are improved, the fine powder is returned to the conditioning process in a fixed amount for recycling, the raw material loss is greatly reduced, and the production cost is saved.

Description

Technical Field

[0001] This invention relates to the field of bean navel tea processing technology, and in particular to a preparation process for bean navel tea. Background Technology

[0002] Soy germ is a byproduct of soybean germ obtained during the processing of soybean oil and meal, which involves crushing, peeling, and air separation. It is rich in soy isoflavones, soy saponins, phytosterols, vitamin E, and high-quality plant protein, and has high nutritional value. It is a high-quality raw material for preparing functional substitute teas.

[0003] The existing processing technology for bean navel tea mainly involves raw bean navel material, winnowing to remove bean skins and grits, sieving, air-puffing and ripening, grading and sieving, and packaging. However, in actual industrial production, there are still many significant technical defects that seriously restrict product quality and industrialization stability. For example:

[0004] Industrial raw soybeans are affected by storage environment and batch differences, resulting in extremely fluctuating moisture content. The original process lacks a precise conditioning step, and direct puffing easily leads to problems such as undercooked particles, local scorching, and uneven puffing ratio, resulting in low product qualification rate, poor batch consistency, and low raw material utilization.

[0005] Soybean germ contains natural bitter peptides, saponins and other substances. Traditional processes rely on a single airflow puffing process without a targeted debittering and aroma-enhancing process. As a result, the finished product has a prominent bitter taste and a weak soybean aroma after brewing, which leads to low consumer acceptance.

[0006] The puffing process inevitably produces a small amount of blackened and burnt particles, whose particle size is basically the same as that of qualified particles. Ordinary sieving cannot remove them, and when mixed into the finished product, they seriously affect the appearance, taste and food safety.

[0007] In summary, the existing bean navel tea preparation process has many technical shortcomings, such as poor puffing stability, unpleasant taste, residual burnt particles, and low raw material utilization. Systematic process improvement is urgently needed to achieve high-quality and highly stable production of bean navel tea. Summary of the Invention

[0008] The purpose of this invention is to provide a preparation process for bean navel tea in order to solve the above-mentioned problems.

[0009] The present invention achieves the above objectives through the following technical solutions:

[0010] A preparation process for a bean navel tea specifically includes the following steps:

[0011] S1. Raw material pretreatment: Select soybean hilum by-products from food-grade soybean processing, spray and wash with water at room temperature and dry with low-temperature hot air to remove surface water and increase the difference in dryness and wetness between soybean skin, broken soybean grits and soybean hilum.

[0012] S2. Screening and impurity removal: The dehydrated bean navel by-product is subjected to air separation to remove light bean skins, broken bean grits and other impurities; then, a screen is used to remove clumps and oversized particles, retaining whole granular bean navels with uniform particle size.

[0013] S3. Conditioning and Enzyme Inactivation: Place the soybean halves into a sealed conditioner, seal the material to isolate it from the outside world, spray fine water mist and stir continuously for 5-10 minutes to precisely control the moisture content of the material to 12%-14%. After conditioning, introduce 85-95℃ saturated steam for moist heat enzyme inactivation treatment for 50-65 seconds.

[0014] S4. Low-temperature dehydration and puffing: Pass a low-temperature airflow through the enzyme-inactivated bean navel and stir to remove surface free water, and then pass a puffing airflow through to cook and puff.

[0015] S5. Remove bitterness and enhance aroma: Place the puffed soybeans in a hot air environment at 85-105℃ and bake for 5-15 minutes to volatilize bitter substances and bring out the natural soybean aroma.

[0016] S6. Cooling treatment: The puffed soybeans are cooled by air cooling to quickly reduce the temperature of the material to 20-30℃.

[0017] S7. Dust Removal and Paste Removal: After cooling, the product is fed into a multi-stage vibrating screen. The screen retains puffed bean sprout particles with a particle size of 1-3mm and feeds them into a conveyor-type color sorting device. The product is laid in a single layer, and a CCD camera identifies the blackened and burnt particles. The burnt particles are removed by high-frequency pneumatic suction to obtain semi-finished bean sprout tea. A small portion of the light-colored fine powder removed by sieving is returned to the sealed conditioner mentioned in step S3.

[0018] S8. Sterilization and Packaging: The semi-finished soybean navel tea is sterilized at a low temperature of no more than 60°C to kill microorganisms and ensure food safety while preserving the heat-sensitive active ingredients of soybeans to the maximum extent. After sterilization, nitrogen is used to replace and seal the packaging to isolate oxygen, thus obtaining the finished soybean navel tea, which can inhibit oil oxidation and mold growth and extend the product shelf life.

[0019] Furthermore, in step S1, the water washing time is 20-40 seconds, and the temperature of the low-temperature hot air drying is 45-55°C.

[0020] Furthermore, in step S2, the aperture of the sieve is 18-22 mesh.

[0021] Further, in step S3, the continuous stirring time is preferably 7 minutes, the moisture content of the material is preferably 13%, the temperature of the saturated steam is preferably 95°C, and the temperature of the moist heat enzyme inactivation treatment is preferably 60 seconds.

[0022] Furthermore, in step S4, the stirring time for the enzyme-inactivating bean navel is 2-4 minutes.

[0023] Further, in step S7, the mass ratio of the light-colored fine powder to the bean sprout is 0.05-0.1:1.

[0024] The beneficial effects are as follows: The preparation process of the bean navel tea described in this invention adopts a combination of closed and precise conditioning and high temperature and short time steam enzyme inactivation process to unify the moisture content of the whole batch of materials and solve the problems of uneven puffing, undercooked and burnt caused by fluctuations in the moisture content of the incoming materials.

[0025] By employing a multi-stage vibrating screen for particle size classification combined with a conveyor belt-type color sorting step to remove char, materials within a precise particle size range are first screened, and then char-damaged particles of the same particle size are removed through optical identification. This solves the problem that traditional processes cannot remove hidden char particles, and significantly improves the appearance and safety of the finished product.

[0026] Low-temperature sterilization combined with nitrogen-filled oxygen-barrier packaging not only protects the active ingredients but also significantly extends the product's shelf life and improves its storage stability and mass production safety.

[0027] Fine powder is recycled at designated points and in fixed quantities, and the intact fine powder generated in production is recycled to the conditioning process, which greatly reduces raw material loss and saves production costs. Detailed Implementation

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Example 1

[0030] A preparation process for a bean navel tea specifically includes the following steps:

[0031] S1. Raw material pretreatment: Select soybean hilum by-products from food-grade soybean processing, spray them with water at room temperature for 30 seconds to remove surface dust, and then dry them with 50℃ low-temperature hot air to remove surface water and increase the difference in dryness and wetness between soybean skin, broken soybean grits and soybean hilum.

[0032] S2. Screening and impurity removal: The dehydrated bean navel by-product is subjected to air separation to remove light bean skins and broken bean grits; then, it is screened with a 20-mesh sieve to remove lumpy materials and oversized particles, retaining whole granular bean navels with uniform particle size.

[0033] S3. Conditioning and Enzyme Inactivation: Place the soybean halves into a sealed conditioner, seal the material to isolate it from the outside world, spray fine water mist and stir continuously for 7 minutes until the moisture content reaches 13%, then pass 95℃ saturated steam for 60 seconds to inactivate the enzymes.

[0034] S4. Low-temperature dehydration and puffing: Pass the enzyme-inactivated bean navel into a low-temperature airflow and stir for 3 minutes to remove surface free water, and then pass in a puffing airflow for cooking and puffing.

[0035] S5. Remove bitterness and enhance aroma: Place the puffed soybeans at 95℃ for 10 minutes to evaporate bitter substances and bring out the natural aroma of soybeans.

[0036] S6. Cooling treatment: The puffed soybean kernels are cooled to 25°C by air cooling.

[0037] S7. Dust Removal and Paste Removal: After cooling, the product is fed into a multi-stage vibrating screen. The screen retains puffed bean sprout particles with a particle size of 1-3mm and feeds them into a conveyor-type color sorting device. The product is laid in a single layer, and a CCD camera identifies the blackened and burnt particles. The burnt particles are removed by high-frequency pneumatic suction to obtain semi-finished bean sprout tea. A small portion of the light-colored fine powder removed by sieving is returned to the sealed conditioner mentioned in step S3. The mass ratio of the light-colored fine powder to the bean sprout is 0.05-0.1:1.

[0038] S8. Sterilization and Packaging: The semi-finished bean navel tea is sterilized at a low temperature of no more than 60°C and then sealed in nitrogen gas to obtain the finished bean navel tea.

[0039] Comparative Example 1

[0040] First, select food-grade soybean germ material from the same batch as in the example, and remove soybean skin and grits by air separation. The air force is controlled at 0.5-1 m / s. After selection, the moisture content of the soybean germ material is controlled at 9%-11%.

[0041] Then, sieve the selected beans.

[0042] Next, place the soybean kernels into an airflow puffing machine, seal it, and heat for 8-12 minutes. Then, suddenly release the pressure. During this process, the soybean kernels puff and cook, expanding to about twice their original volume. Produces intermittently using this method.

[0043] Finally, the product is graded, sieved, and packaged.

[0044] In this scheme, both Example 1 and Comparative Example 1 use the same raw materials and the same puffing equipment. The finished bean navel tea produced by the two differs significantly in terms of cleanliness, puffing qualification rate, quality, storage effect, and raw material utilization rate, such as:

[0045] Example 1 shows that the bean navel tea produced is free of floating dust, impurities, and burnt particles, and its microbial indicators fully meet the standards, with a cleanliness level significantly better than that of the bean navel tea produced in Comparative Example 1.

[0046] Example 1 shows that the puffing qualification rate of the bean navel tea is 96%, which is a significant improvement compared to 78% in Comparative Example 1. Furthermore, the production loss is reduced by more than 10%, and the raw material utilization rate is higher.

[0047] Example 1: When the bean navel tea was stored at 45℃ for 30 days, the product showed a very low increase in acid value, no rancidity of oils or darkening of color, and extremely strong oxidative stability, resulting in better storage performance.

[0048] Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed.

Claims

1. A preparation process for a bean navel tea, characterized in that, Includes the following steps: S1. Select soybean hilum by-products from food-grade soybean processing, wash them with water at room temperature and dry them with low-temperature hot air to remove surface water; S2. The dehydrated bean navel byproduct is subjected to wind separation to remove light bean skins, broken bean grits and other impurities. Then, a screen is used to remove clumps and oversized particles, leaving whole granular bean navels with uniform particle size. S3. Place the soybean halves into a sealed conditioner, seal the material to isolate it from the outside world, spray fine water mist and stir continuously for 5-10 minutes, and precisely control the moisture content of the material to 12%-14%. After conditioning, introduce 85-95℃ saturated steam for wet heat enzyme inactivation treatment for 50-65 seconds. S4. Pass a low-temperature airflow through the enzyme-inactivated bean hilum and stir to remove surface free water, and then pass an extrusion airflow through to cook and extrude the beans. S5. Place the puffed soybeans in a hot air environment at 85-105℃ and bake for 5-15 minutes to volatilize the bitter substances. S6. After cooling down, the product is fed into a multi-stage vibrating screen. The screen retains puffed bean sprout particles with a particle size of 1-3mm and feeds them into a conveyor-type color sorting device. The product is laid in a single layer, and a CCD camera identifies the blackened and charred particles. The charred particles are removed by high-frequency pneumatic suction to obtain semi-finished bean sprout tea. A small portion of the light-colored fine powder removed by sieving is returned to the sealed conditioner mentioned in step S3. S7. The semi-finished bean navel tea is sterilized at a low temperature of no more than 60°C and then sealed and packaged with nitrogen replacement.

2. The preparation process of a bean navel tea according to claim 1, characterized in that, In step S6, the cooling process specifically includes: By using air cooling to reduce the temperature of the puffed soybean kernels, the material is quickly cooled to 20-30℃.

3. The preparation process of a bean navel tea according to claim 1, characterized in that: In step S1, the water washing time is 20-40 seconds, and the temperature of the low-temperature hot air drying is 45-55°C.

4. The preparation process of a bean navel tea according to claim 1, characterized in that: In step S2, the aperture of the sieve is 18-22 mesh.

5. The preparation process of a bean navel tea according to claim 1, characterized in that: In step S3, the continuous stirring time is preferably 7 minutes, the moisture content of the material is preferably 13%, the temperature of the saturated steam is preferably 95°C, and the temperature of the wet heat enzyme inactivation treatment is preferably 60 seconds.

6. The preparation process of a bean navel tea according to claim 1, characterized in that: In step S4, the stirring time for inactivating the enzyme-inactivating bean navel is 2-4 minutes.

7. The preparation process of a bean navel tea according to claim 1, characterized in that: In step S7, the mass ratio of the light-colored fine powder to the bean sprout is 0.05-0.1:1.