阅读说明：本技术 一种整豆灭酶的方法 (Method for inactivating enzyme of whole beans ) 是由 陈宝国 孟海鹏 李小俊 方强 于 2020-07-09 设计创作，主要内容包括：本发明公开了一种整豆灭酶的方法,包括如下步骤,将泡好的豆子转移至灭酶装置的进料端中,控制灭酶温度为93～98℃,将豆子螺旋推进,在螺旋推进时,将豆子用93～98℃的水喷冲至悬浮翻腾状态,持续推进灭酶15～20分钟后,将豆子从灭酶装置的出料端输出。本发明一种整豆灭酶的方法,灭酶时,将螺旋连续推进与喷冲相结合,可以使豆子悬浮翻腾,受热均匀,特别是纤维充分吸水膨胀软化。此外,经过本发明整豆灭酶后的豆子加工成豆浆后,可产生熟豆的特有香味。本发明灭酶时间和温度的组合,可在灭酶充分的基础上,同时将有害微生物处理。采用整豆灭酶技术,在酶释放出来之前(即豆子破碎之前)就对酶进行灭活,杜绝了后续的一系列生产工序中不良风味的产生。(The invention discloses a whole bean enzyme deactivation method which comprises the following steps of transferring soaked beans into a feeding end of an enzyme deactivation device, controlling the enzyme deactivation temperature to be 93-98 ℃, spirally propelling the beans, spraying 93-98 ℃ water to a suspension and billowing state during spiral propelling, continuously propelling for 15-20 minutes to deactivate the enzymes, and outputting the beans from a discharging end of the enzyme deactivation device. The invention relates to a method for inactivating enzyme of whole beans, which combines spiral continuous propulsion and jet flushing when inactivating enzyme, can lead beans to be suspended and overturned, and be heated uniformly, especially lead fibers to be fully absorbed with water, swelled and softened. In addition, the beans after the enzyme deactivation of the whole beans of the invention are processed into soybean milk, and the special fragrance of the cooked beans can be generated. The combination of enzyme deactivation time and temperature can treat harmful microorganisms on the basis of full enzyme deactivation. The whole bean enzyme deactivation technology is adopted, and the enzyme is deactivated before the enzyme is released (namely before the beans are crushed), so that the generation of bad flavor in a series of subsequent production processes is avoided.)

1. The whole bean enzyme deactivation method is characterized by comprising the following steps of transferring soaked beans into a feeding end of an enzyme deactivation device, controlling the enzyme deactivation temperature to be 93-98 ℃, spirally propelling the beans, spraying 93-98 ℃ water to a suspension and billowing state during spiral propelling, continuously propelling for 15-20 minutes to deactivate the enzymes, and then outputting the beans from a discharging end of the enzyme deactivation device.

2. The method of inactivating enzymes in whole beans according to claim 1, wherein: the enzyme killing device is a continuous enzyme killing machine and comprises an outer barrel, a quantitative packing auger and a plurality of spray heads, wherein the quantitative packing auger is used for propelling beans, the spray heads are used for spraying and flushing beans to suspend and turn over, the quantitative packing auger is arranged in the outer barrel in the axial direction of the outer barrel, and the spray heads are arranged in the outer barrel in an alternate mode in the axial direction of the outer barrel.

3. The method of inactivating enzymes in whole beans according to claim 2, wherein: the outer barrel is horizontally arranged, and the quantitative packing auger is located on the central axis of the outer barrel.

4. The method of inactivating enzymes in whole beans according to claim 1, wherein: the working pressure of the spray head is 0.1-0.2 MPa.

5. The method of inactivating enzymes in whole beans according to claim 1, wherein: the enzyme inactivating device comprises a temperature rising section and a temperature holding section, the soaked beans are transferred into the temperature rising section, when the temperature of the beans rises to 93 ℃ or above, the beans enter the temperature holding section, the enzyme inactivating temperature of the temperature holding section is 93-98 ℃, and the enzyme inactivating time is 15-20 minutes.

Technical Field

The invention relates to a soybean milk processing method, in particular to a method for inactivating enzyme of whole soybean.

Background

Soybean is an important nutrient source, and how to more effectively utilize the nutrition of the soybean is the direction pursued by people. The existing soybean milk production process mostly adopts a deslagging process, the utilization rate of nutritional ingredients in soybeans is not comprehensive enough, a large amount of wastes are generated in production, and a food processing factory does not have a good method for treating the wastes.

In the traditional soybean milk processing, enzyme deactivation is realized mainly by a soybean boiling mode after soybeans such as soybeans are crushed (ground into pulp). The normal pressure soybean milk boiling enzyme deactivation is caused by the phenomenon that saponin contained in the soybean milk expands when heated to about 80 ℃ and floats on the surface of the soybean milk to form white bubbles, thereby causing false boiling. If the soybean milk is not boiled again, the saponin, trypsin inhibitor, phytohemagglutinin and other components in the soybean milk are not destroyed due to insufficient heat treatment strength, and the soybean milk is easy to be poisoned after drinking.

The technology for controlling beany flavor in the soybean milk production is also a great difficulty. The fat oxidase and the peroxidase are released after the epidermis and the cotyledon in the soybean are crushed, the enzymes can be activated by contacting with oxygen and immediately react with unsaturated fatty acid and other substances in the soybean, and the reaction process is very quick, so that bad flavors such as beany flavor and the like can be easily generated in the production process of the soybean milk without an effective control technology. Therefore, hot water grinding is often adopted during soybean milk production, so that the activity of substances such as lipoxygenase and peroxidase is inactivated, and the generation of beany flavor is reduced. The hot water refining has a good effect on removing the beany flavor, but cannot completely remove the beany flavor.

Along with the improvement of living standard of people, the quality requirement of the product is gradually improved, and the market research finds that the traditional soybean milk product in the market has more common flavor fed back by consumers, for example, the flavor of cooked soybean is less.

The inventor of the present invention makes intensive research and strives to develop a novel enzyme deactivation method to improve the flavor of soybean milk products.

Disclosure of Invention

In view of the above, the present invention aims to provide a method for inactivating enzymes in whole beans, which can not only inactivate enzymes, but also improve the flavor of cooked beans and remove beany flavor, etc., thereby improving the flavor of products.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the whole bean enzyme deactivation method comprises the following steps of transferring soaked beans into a feeding end of an enzyme deactivation device, controlling the enzyme deactivation temperature to be 93-98 ℃, spirally propelling the beans, spraying 93-98 ℃ water to a suspension and billowing state during spiral propelling, continuously propelling for 15-20 minutes to deactivate the enzymes, and outputting the beans from a discharging end of the enzyme deactivation device.

Further, the enzyme killing device is a continuous enzyme killing machine, and comprises an outer barrel, a quantitative packing auger and a plurality of spray heads, wherein the quantitative packing auger is used for propelling beans, the spray heads are used for spraying and flushing the beans to suspend and turn over, the quantitative packing auger is arranged in the outer barrel in the axial direction of the outer barrel, and the spray heads are arranged in the axial direction of the outer barrel at intervals.

Further, the outer barrel is horizontally arranged, and the quantitative packing auger is located on the central axis of the outer barrel.

Further, the working pressure of the spray head is 0.1-0.2 MPa.

Further, the enzyme deactivation device comprises a temperature rise section and a temperature holding section, the soaked beans are transferred into the temperature rise section, when the temperature of the beans rises to 93 ℃ or above, the beans enter the temperature holding section, the enzyme deactivation temperature of the temperature holding section is 93-98 ℃, and the enzyme deactivation time is 15-20 minutes.

After the technical scheme is adopted, the method for inactivating enzyme of whole beans has the following beneficial effects: when the enzyme is inactivated, the spiral continuous propulsion and the spraying are combined, the beans can be suspended and overturned and are in a dynamic state, the beans are separated from the beans as far as possible and are not in contact with each other, so that the beans are uniformly heated, particularly, the fibers are fully swelled and softened by water absorption, and the beans after being fully swelled and softened by water absorption are convenient for subsequent fiber micron treatment, so that the content of natural dietary fibers in the finished soybean milk product is increased, and the finished soybean milk product has the fragrance of cooked beans. The invention firstly creates an enzyme deactivation method for deactivating enzyme of whole beans (beans are not crushed and ground into slurry), namely a novel method for deactivating enzyme of beans; in addition, after the beans after the enzyme deactivation of the whole beans are processed into soybean milk, the soybean milk processed subsequently can generate the special fragrance of cooked beans because the fibers of the beans reach the state of full water absorption, swelling and softening during the enzyme deactivation. The combination of enzyme deactivation time and temperature can treat harmful microorganisms on the basis of full enzyme deactivation. The invention adopts the technology of 'enzyme deactivation of whole beans', the removal and control of beany flavor are the most thorough, the enzyme is deactivated before the enzyme is released (namely before the beans are crushed), and the generation of bad flavors such as beany flavor and the like in a series of subsequent production procedures is avoided.

Drawings

FIG. 1 shows a continuous enzyme deactivation machine according to the present invention.

Detailed Description

In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.

Enzyme deactivation method

The whole bean enzyme deactivation method comprises the following steps of transferring soaked beans into a feeding end of an enzyme deactivation device, controlling the enzyme deactivation temperature to be 93-98 ℃, spirally propelling the beans, spraying 93-98 ℃ water to a suspension and billowing state during spiral propelling, continuously propelling for 15-20 minutes to deactivate the enzymes, and outputting the beans from a discharging end of the enzyme deactivation device.

The bean can be semen glycines, semen Sojae Atricolor or semen Phaseoli Radiati etc.

The invention relates to a method for inactivating enzyme of whole beans, which combines spiral continuous propulsion and jet flushing when inactivating enzyme, can lead beans to be suspended and overturned and be in a dynamic state, leads the beans to be separated from the beans as far as possible and not to be contacted, leads the beans to be heated evenly, and leads the fibers to be fully absorbed with water, expanded and softened. The bean after the fibers are fully absorbed with water, expanded and softened is convenient for subsequent micronization treatment of the fibers, so that the content of natural dietary fibers in the finished soybean milk product is improved, and the finished soybean milk product has the fragrance of cooked beans. The invention firstly creates an enzyme deactivation method for deactivating enzyme of whole beans (beans are not crushed and ground into slurry), namely a novel method for deactivating enzyme of beans; in addition, after the beans after the enzyme deactivation of the whole beans are processed into soybean milk, the soybean milk processed subsequently can generate the special fragrance of cooked beans because the fibers of the beans reach the state of full water absorption, swelling and softening during the enzyme deactivation. The combination of enzyme deactivation time and temperature can treat harmful microorganisms on the basis of full enzyme deactivation.

As a preferred embodiment, as shown in fig. 1, the enzyme deactivation device is a continuous enzyme deactivation machine, and includes an outer cylinder 1, a quantitative packing auger 2 for propelling beans to advance, and a plurality of spray heads 3 for spraying and flushing the beans to float and turn over, wherein the quantitative packing auger 2 is arranged in the outer cylinder 1 along the axial direction of the outer cylinder 1, and the plurality of spray heads 3 are arranged alternately along the axial direction of the outer cylinder 1. The spray head 3 is mounted inside the outer tub 1 and is located at the bottom of the outer tub 1.

The outer cylinder 1 is horizontally arranged, and the quantitative packing auger 2 is positioned on the central axis of the outer cylinder 1 and horizontally conveys beans.

The working pressure of the spray head 3 is 0.1-0.2 MPa. If the pressure of the spray head 3 is lower than 0.1MPa, the spraying impact force cannot reach the expectation, the beans cannot be sprayed to a suspended and overturned state, if the pressure of the spray head 3 is higher than 0.2MPa, the bean skins of the beans are easy to drop accidentally, and the protein of the bean cotyledon can be lost if the bean skins drop in the enzyme deactivation process.

The enzyme inactivating device comprises a temperature rising section and a temperature holding section, the soaked beans are transferred into the temperature rising section through a discharging hopper, when the temperature of the beans rises to 93 ℃ or above, the beans enter the temperature holding section, the enzyme inactivating temperature of the temperature holding section is 93-98 ℃, and the enzyme inactivating time is 15-20 minutes. If the temperature of the temperature rise section is lower than 93 ℃, the bean feeding hopper stops feeding the beans so as to ensure the completeness of enzyme deactivation. It should be noted that the temperature control of the enzyme deactivation device of the invention adopts an intelligent temperature control system, the temperature control is accurate, and the temperature can be set automatically.

The soybean milk processing of the invention adopts the technology of 'enzyme deactivation of whole soybean', can completely avoid the occurrence of false boiling phenomenon, and is a novel and upgraded safe process. The spiral propulsion can be used for effectively setting and controlling the cooking time of the beans, the temperature monitoring and intelligent temperature control technology for dividing the temperature rising area and the temperature holding area and carrying out the whole bean enzyme deactivation process completely avoids the phenomenon of incomplete enzyme deactivation caused by abnormal bean cooking temperature or bean cooking time.

The soybean milk processing of the invention adopts a 'whole soybean enzyme deactivation' technology, the removal and control of beany flavor are the most thorough, the enzyme is inactivated before the enzyme is released (namely before the beans are crushed), and the subsequently processed soybean milk can generate the special flavor of cooked beans and prevent the generation of bad flavors such as beany flavor and the like. The bean fragrance generated by the whole bean enzyme deactivation technology is also the most intense cooked bean fragrance, and is different from the bean fragrance generated by other soybean milk cooking processes.

The content of the nutrient components of the soybean milk produced by the whole soybean enzyme deactivation technology is different from that of the soybean milk produced by the normal pressure soybean milk boiling enzyme deactivation technology, and the content of the dietary fiber is most obvious. Usually, soybean milk produced by boiling and inactivating enzymes at normal pressure is subjected to soybean fiber separation after grinding, and the separation process can remove nutritional ingredients such as dietary fibers in soybeans, so that the utilization rate of the nutritional substances in the soybeans is reduced. The whole soybean milk production process firstly enables soybean fibers to fully absorb water and swell, and then adopts the whole soybean enzyme deactivation technology to further enable the fibers to absorb water and swell and soften while completing enzyme deactivation, so that the toughness of the soybean fibers is reduced, and the operation has an important effect on the treatment of the soybean fibers by the subsequent whole soybean milk production process. The detection result of the dietary fiber of the non-whole soybean milk is 0g/100ml because the non-whole soybean milk separates the fiber in the soybean in the production process. The analysis and comparison of the detection reports of the whole soybean milk and the non-whole soybean milk show that the content of some amino acids is also greatly different. The content difference of lysine, histidine and arginine is large, and the comparison shows that the whole bean enzyme inactivating technology has better advantages on the protection of nutrient components.

In conclusion, the whole bean enzyme deactivation technology of the invention can treat the enzyme in the soybean milk more comprehensively and thoroughly, and the product is safer. The whole bean enzyme inactivating technology is also a subversive innovation on the beany flavor control technology in the soybean milk, and the product has strong cooked bean fragrance, which is a positive effect on the control of the product flavor and the development of the soybean milk industry. Meanwhile, the soybean milk product produced by adopting the whole soybean enzyme deactivation technology has more retained nutrient components than the soybean milk product produced by adopting the normal pressure soybean milk boiling enzyme deactivation technology, and has greater advantages.

Second, experimental results

1. Comparing the urease and trypsin inhibiting factor detection results of the whole bean enzyme deactivation (95-98 ℃/15-20min), the normal pressure pulp boiling enzyme deactivation (boiling and then continuing to boil for 10min) and the micro pressure pulp boiling enzyme deactivation (105 ℃/10min), the urease and trypsin inhibiting factor detection results of the three are negative, which shows that the enzyme deactivation effect of the whole bean enzyme deactivation is thorough and safe.

2. The effects of inactivating enzyme (95-98 deg.C/15-20 min) in whole bean and in normal pressure cooking pulp (boiling and then boiling for 10min) are shown in the following table:

comparison table for enzyme deactivation of whole bean and enzyme deactivation of normal pressure pulp boiling

The above examples and drawings are not intended to limit the scope of the present invention, and any suitable changes or modifications thereof by one of ordinary skill in the art should be considered as not departing from the scope of the present invention.