阅读说明：本技术 一种大豆的脱皮方法、原料大豆及豆乳 (Peeling method of kinds of soybeans, raw material soybeans and soybean milk ) 是由 孙超 于 2018-07-20 设计创作，主要内容包括：本发明提供了一种大豆的脱皮方法、原料大豆及豆乳。该大豆的脱皮方法包括对大豆进行离心脱皮处理和碾磨脱皮处理的步骤。本发明还提供了通过上述脱皮方法制备的原料大豆以及采用该原料大豆制备的豆乳。本发明提供的大豆的脱皮方法通过对脱皮工序的设计,能够实现大豆原料100％脱皮,得到无豆皮的大豆原料。与对市售脱皮大豆磨浆制得的豆乳相比,采用本发明的原料大豆制备豆乳产品,可以有效改善豆乳豆腥味,提升豆乳产品的稳定性,保证产品在12个月的货架期内不会产生脂肪上浮和豆奶分层现象的发生。(The invention provides a peeling method of kinds of soybeans, raw soybeans and soymilk, wherein the peeling method of the soybeans comprises the steps of centrifugal peeling treatment and grinding peeling treatment on the soybeans, and the raw soybeans prepared by the peeling method and the soymilk prepared by the raw soybeans.)

A method for dehulling soybeans of , comprising the steps of subjecting the soybeans to centrifugal dehulling treatment and milling dehulling treatment.

2. The method of dehulling soybeans according to claim 1, wherein the dehulling method comprises the steps of:

(1) performing bean skin crisping treatment on the soybeans;

(2) carrying out centrifugal peeling treatment on the soybeans subjected to the bean skin crisping treatment;

(3) performing times of soybean hull separation on the soybeans subjected to centrifugal peeling treatment;

(4) milling and peeling the soybeans subjected to the bean hull separation for times;

(5) carrying out secondary bean skin separation on the soybeans subjected to milling and peeling treatment;

(6) and cleaning and soaking the soybeans subjected to the secondary soybean hull separation to finish the soybean dehulling.

3. A soybean dehulling method according to claim 1 or 2, wherein the rotation speed of said centrifugal dehulling treatment is 1000-2000 rpm.

4. The method of dehulling soybeans according to any one of claims 1 to 3 and , wherein said milling dehulling treatment is carried out by a dehulling device based on the milling principle, and the soybeans are pressed and rubbed by a fixed-milling part and a movable-milling part of the dehulling device.

5. The method for dehulling soybeans according to claim 2, wherein in the step (1), said hull-shortening treatment is performed in the following manner: heating the soybeans to the temperature of more than 80 ℃ within the time of 180 seconds of 120-; preferably, the bean curd skin crusting treatment is performed by using a fluidized bed.

6. The method for dehulling soybeans according to claim 2, wherein said times of peeling are performed by vertical blowing separation, and said secondary peeling is performed by vertical blowing separation in combination with a vibrating screen.

7. The soybean dehulling method as set forth in claim 2, wherein in the step (6), said washing and soaking treatment includes soaking, overflow dehulling, water-bean separation;

preferably, the soaking is in a continuous soaking mode, the spiral conveying time is 5-20 minutes, the soaking temperature is 80-95 ℃, and meanwhile, the pH value of the solution is adjusted to 8.0-8.5 by using sodium bicarbonate;

preferably, the overflow peeling controls the water delivery speed in the soaking tank through a flow pump, so as to ensure that the soaking water in the soaking tank is in a continuous overflow state, and the bean skins gathered on the water surface in the soaking process are separated from the soybeans;

preferably, the water bean separation is achieved by a drainer.

A starting soybean of species, which is obtained by treating a soybean by the method of dehulling the soybean of any of claims 1 to 7 or .

kinds of soybean milk, each 1000 parts by weight of the soybean milk comprises 50-250 parts by weight of soybean and the balance of water, wherein the soybean is the raw material soybean of claim 8;

preferably, the content of the soybean is 100-200 parts by weight.

10, kinds of soybean milk, wherein each 1000 parts by weight of the soybean milk comprises the following raw materials:

50-250 parts of soybean, 1.5-3.5 parts of microcrystalline cellulose or 0.2-0.4 part of gellan gum, 5-20 parts of composite vegetable oil, 20-70 parts of white granulated sugar, 0.5-2.5 parts of salt and the balance of water;

wherein the soybean is the raw soybean of claim 8;

preferably, every 1000 parts by weight of the soybean milk comprises the following raw materials:

100-200 parts of soybean, 2-3 parts of microcrystalline cellulose or 0.25-0.35 part of gellan gum, 10-15 parts of composite vegetable oil, 30-50 parts of white granulated sugar, 1-2 parts of salt and the balance of water.

Technical Field

The invention relates to a peeling method of kinds of soybeans, raw soybeans and soybean milk, and belongs to the technical field of preparation of bean beverages.

Background

In recent years, health concerns of consumers have been increasing, and natural foods and functional foods have attracted attention, particularly soymilk made from soybeans as a raw material, since soymilk contains high-quality proteins, vitamin E, lecithin and vegetable linoleic acid, since soymilk does not contain cholesterol, the consumption of soymilk as natural functional foods has been increasing year by year, and meanwhile, soymilk has also become a preferred beverage for people who pay attention to functional consumers.

However, the soymilk products produced by the existing soymilk processing and producing process have larger beany flavor and poor taste and flavor, which causes the drinking difficulty of consumers; the product can generate unstable conditions such as precipitation, taste and flavor change, and the production efficiency and the utilization rate of the soybean product are seriously influenced.

In order to improve the effective utilization of soybean and the flavor of soybean milk in the production process of soybean milk, various methods have been tried in recent years. For example, chinese patent application No. 201080047166.9 discloses a production process of whole soybean milk using soybeans which are roasted and then ground. The baked soybeans can bring better baking fragrance, but the baked soybeans with skins have the problems of uneven heating, large change of taste and flavor of products and the like.

In addition, in the prior art, most of soybean milk uses emulsifiers and thickeners such as glyceryl monostearate, lecithin and xanthan gum, fat floating and protein precipitation phenomena exist in the quality guarantee period of products using the stabilizers, and upgrading of a stable formula and improvement of related processes are needed to obtain a state that the emulsion is uniform and the mouth feel is thick in the quality guarantee period of 6 months.

Disclosure of Invention

In order to solve the above-mentioned problems, the present invention aims to provide a method for peeling kinds of soybeans, which improves the beany flavor of soymilk and improves the stability of soymilk products by peeling the soybeans.

In order to achieve the above objects, the present invention provides a method for dehulling soybeans, comprising the steps of subjecting soybeans to centrifugal dehulling treatment and milling dehulling treatment.

According to a specific embodiment of the present invention, preferably, the method for dehulling soybeans comprises the steps of:

(1) performing bean skin crisping treatment on the soybeans;

(2) carrying out centrifugal peeling treatment on the soybeans subjected to the bean skin crisping treatment;

(3) performing times of soybean hull separation on the soybeans subjected to centrifugal peeling treatment;

(4) milling and peeling the soybeans subjected to the bean hull separation for times;

(5) carrying out secondary bean skin separation on the soybeans subjected to milling and peeling treatment;

(6) and cleaning and soaking the soybeans subjected to the secondary soybean hull separation to finish the soybean dehulling.

In the above method for dehulling soybeans, preferably, in the step (1), the dehulling treatment is performed in the following manner: heating the soybeans to more than 80 ℃ within the time of 180 seconds of 120-. The bean skin is easy to fall off after becoming crisp, and is convenient for subsequent treatment. The crusting treatment of the bean curd skin can be carried out by adopting a fluidized bed.

In the above soybean dehulling method, preferably, in the step (2), the rotation speed of the centrifugal dehulling treatment is 1000-2000 rpm. The centrifugal peeling treatment of the soybeans can be carried out by using a peeling device based on the centrifugal collision principle, so that the first peeling of the soybeans is realized. The centrifugal peeling treatment time is short, and peeling can be almost completed along with acceleration.

In the above soybean dehulling method, it is preferable that times of soybean hull separation are performed by vertical air separation in step (3), which is mainly used for separating soybean hulls from dehulled soybeans, so that the primarily dehulled soybeans enter a vertical air suction system to separate lighter soybean hulls and particles from the soybean material.

In the above-mentioned soybean dehulling method, preferably, in step (4), the milling dehulling treatment is carried out by dehulling equipment based on the milling principle, and the soybeans are extruded and rubbed by fixed milling parts and movable milling parts, and the step (4) uses dehulling equipment based on the milling principle to carry out the second dehulling treatment of the soybeans, wherein the dehulling equipment comprises fixed milling parts, movable milling parts, and gap adjusters, and the fixed milling parts and the movable milling parts have proper tooth shapes to extrude and rub the soybeans, the extrusion breaks the soybeans, and the rubbing separates the hulls from kernels, after the soybeans are centrifugally dehulling for times, most of the soybeans are dehulling, the soybean hulls are well separated from the hulls, but 5-6% of the soybeans are still in a semi-hull-wrapping state, the hulls are actually separated from the soybeans, the hulls are rubbed by rotors (movable milling parts) on internal rotating rollers by using milling equipment, the hulls and the husks are rubbed with rotors (movable milling parts) on the internal rotating rollers, so that the husks are separated from the semi-wrapped soybeans, and the husks are separated by friction, the milling equipment, the milling efficiency of a single milling machine is increased by weight of no-load operation, such as ZKG, a limited milling efficiency adjustment, a milling efficiency of 3615, a single milling efficiency adjustment type milling machine, a milling efficiency of a single milling machine, wherein no-280 is increased by a single milling efficiency is increased by a.

In the soybean dehulling method, the secondary soybean hull separation means the separation of the soybean hulls and the soybean petals by blowing wind, preferably, in the step (5), the secondary soybean hull separation is performed by vertically blowing wind and using a vibrating screen, and specifically, the following method can be adopted: the soybean to be separated is laid on a vibrating screen, the germ powder is firstly removed by vibration, and then the skin of beancurd and the bean cotyledon are separated by vertical blowing.

In the soybean dehulling method, preferably, in the step (6), the washing and soaking treatment includes soaking, overflow dehulling, and water-bean separation. Wherein the soaking can be continuous soaking, the spiral conveying time is 5-20 min, the soaking temperature is 80-95 ℃, and simultaneously, the pH value of the solution (soaking water) is adjusted to 8.0-8.5 by sodium bicarbonate; the overflow peeling can control the water delivery speed in the soaking tank through a flow pump, so as to ensure that the soaking water in the soaking tank is in a continuous overflow state, and further separate the bean skins and the soybeans gathered on the water surface in the soaking process; the water-bean separation can be realized by a drainer.

The invention also provides raw material soybeans, which are obtained by processing the soybeans through the soybean peeling method.

The invention also provides kinds of soybean milk, wherein each 1000 parts by weight of the soybean milk comprises 50-250 parts by weight of soybean and the balance of water, wherein the adopted soybean is the raw material soybean provided by the invention, and the content of the soybean is preferably 100-200 parts by weight.

The invention also provides kinds of soybean milk, wherein each 1000 parts by weight of the soybean milk comprises 50-250 parts by weight of soybean, 1.5-3.5 parts by weight of microcrystalline cellulose or 0.2-0.4 part by weight of gellan gum, 5-20 parts by weight of composite vegetable oil, 20-70 parts by weight of white granulated sugar, 0.5-2.5 parts by weight of salt and the balance of water, wherein the adopted soybean is the raw material soybean provided by the invention, and the stability of the product can be improved by selectively adding the microcrystalline cellulose or the gellan gum.

According to a preferred embodiment of the invention, the soy milk comprises per 1000 parts by weight of the raw materials: 100-200 parts of soybean, 2-3 parts of microcrystalline cellulose or 0.25-0.35 part of gellan gum, 10-15 parts of composite vegetable oil, 30-50 parts of white granulated sugar, 1-2 parts of salt and the balance of water.

The invention also provides a preparation method of the soybean milk, which comprises the following steps: grinding soybean, deactivating enzyme, removing residue, mixing with other materials, homogenizing, sterilizing, and packaging to obtain soybean milk.

The soybean peeling method provided by the invention can realize 100% peeling of the soybean raw material through the design of the peeling process, and the soybean raw material without soybean hulls is obtained. Compared with the soybean milk prepared by grinding the commercially available peeled soybeans, the soybean milk product prepared by adopting the raw material soybeans can effectively improve the beany flavor of the soybean milk, improve the stability of the soybean milk product and ensure that the product cannot generate fat floating and soybean milk layering phenomena within the shelf life of 12 months.

Detailed Description

The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.