阅读说明：本技术 一种原料大豆及其处理方法以及由其制备的豆乳 (raw material soybean, its processing method and soybean milk prepared from the same ) 是由 孙超 于 2018-07-20 设计创作，主要内容包括：本发明提供了一种原料大豆及其处理方法以及由其制备的豆乳。该原料大豆的处理方法包括对大豆进行离心脱皮处理、碾磨脱皮处理和烤制处理的步骤。本发明还提供了上述方法处理得到的原料大豆以及由该大豆制备的豆乳。本发明所提供的技术方案对大豆采用脱皮和烘烤处理,得到性价比高的大豆原料。通过进一步控制烤制温度、时间、豆层厚度和大豆脱水率等,能够减少大豆蛋白的变性。通过对烤制大豆磨浆后制得的豆乳与本发明稳定剂方案相结合可以在有效改善豆乳豆腥味,提升豆乳产品的稳定性,保证产品在7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,并始终保持均一的烤香味。(The invention provides raw material soybeans, a processing method thereof and soymilk prepared from the raw material soybeans, wherein the processing method of the raw material soybeans comprises the steps of centrifugal peeling treatment, grinding peeling treatment and baking treatment on the soybeans, and the raw material soybeans obtained by the processing method and the soymilk prepared from the soybeans.)

A method for processing raw material soybean of , which comprises the steps of centrifugal peeling, grinding and baking.

2. The method for processing raw material soybean according to claim 1, wherein the 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) cooling the soybeans subjected to the bean hull separation for times;

(5) grinding and peeling the cooled soybeans;

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

(7) and (4) roasting the soybeans subjected to the secondary soybean hull separation, and soaking to finish the treatment of the raw material soybeans.

3. The method for processing raw material soybean according to claim 1 or 2, wherein the rotation speed of the centrifugal peeling process is 1000-2000 rpm.

4. The method for processing raw material soybean of , wherein the milling and peeling treatment is performed by a hulling device based on the milling principle, and the soybean is pressed and rubbed by a fixed mill part and a movable mill part of the hulling device.

5. The method for processing starting material soybean according to any one of claims 1 to 4, wherein in the step (7), the dehydration rate of the roasted soybean is controlled to 1% to 5%;

preferably, in the roasting treatment, the bean spreading adopts a mode that a quantitative hopper is combined with a conveyor belt, and the thickness of the bean layer is 1-15 cm;

preferably, in the roasting process, the speed of the conveyor belt conveying the bean layer is 0.5-2 m/min;

preferably, in the roasting treatment, the soybeans are heated by hot air, and the heating temperature is controlled to be 50-150 ℃;

preferably, the time of the baking treatment is 30 to 50 minutes.

6. The method for processing raw material soybeans according to claim 2, wherein in the step (1), the 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.

7. The method for processing raw material soybeans according to claim 2, wherein said times of soybean hull separation are performed by vertical blowing separation, and said secondary soybean hull separation is performed by vertical blowing separation in combination with a vibrating screen.

8. The method for processing raw material soybean according to claim 2, wherein in the step (4), the cooling is to room temperature or below 20 ℃, preferably by cold wind;

preferably, in the step (7), the soaking treatment is to soak the soybeans in an aqueous sodium bicarbonate solution at 85-95 ℃, wherein the pH value of the aqueous sodium bicarbonate solution is 8.0-8.5, and the soaking time is 5-35 minutes.

kinds of raw soybeans obtained by treating soybeans by the method for treating raw soybeans as recited in any one of claims 1 to 8, wherein the method is .

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 0.1-0.5 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 material soybean of claim 9;

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 0.2-0.4 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 raw material soybeans, a processing method thereof and soybean milk prepared from the raw material soybeans, 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 technical problems, an object of the present invention is to provide a method for processing kinds of soybeans, which improves the beany flavor of soymilk and improves the stability of soymilk products by performing a dehulling process and a baking process on the soybeans.

In order to achieve the above object, the present invention provides a method for processing kinds of raw soybeans, which comprises the steps of subjecting soybeans to centrifugal dehulling treatment, milling dehulling treatment and baking treatment.

According to a specific embodiment of the present invention, preferably, the method for treating the raw material soybean 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) cooling the soybeans subjected to the bean hull separation for times;

(5) grinding and peeling the cooled soybeans;

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

(7) and (4) roasting the soybeans subjected to the secondary soybean hull separation, and soaking to finish the treatment of the raw material soybeans.

In the above method for processing raw material soybeans, preferably, in the step (1), the skin-crisping process 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-mentioned method for treating raw material soybean, preferably, in the step (2), the rotation speed of the centrifugal peeling 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 method for processing raw material soybeans, it is preferable that times of soybean hull separation are performed by vertical blowing separation in step (3), which is mainly used for separating soybean hulls from dehulled soybeans, so that the firstly dehulled soybeans enter a vertical suction system to separate lighter soybean hulls and particles from soybean materials.

In the above method for processing raw material soybeans, preferably, in the step (4), the cooling means that the soybeans subjected to the times of soybean hull separation are cooled to normal temperature or below 20 ℃.

In the above-mentioned soybean dehulling method, preferably, in step (5), the milling dehulling treatment is carried out by dehulling equipment based on the milling principle, and the soybeans are extruded and rubbed by a fixed milling part and a movable milling part, the step (5) uses dehulling equipment based on the milling principle to carry out the second soybean dehulling treatment, which is composed of a fixed milling part, a movable milling part, a gap regulator, etc., the fixed milling part and the movable milling part have proper tooth shapes to extrude and rub the soybeans, the soybean is crushed, the soybean is rubbed to separate soybean hulls from kernels, after the soybeans are centrifugally dehulling for times, most of the soybeans are dehulling, the soybean hulls are well separated, but 5-6% of the soybeans are in a semi-hull wrapping state, the soybean hulls are actually separated from the soybeans, the husks are rubbed by a rotor (movable milling part) on an internal rotating roller by using milling equipment, the husks of the semi-wrapped soybeans are rubbed, the soybean hulls and the husking efficiency is increased by a milling equipment operating at a zero-load milling speed of a single mill under the conditions of ZKG milling machine (3615, 33, the limited milling efficiency of a single mill, the invention is adjusted by a zero-load milling speed adjustment mill, a mill under the weight adjusting mill under the weight of ZK-load type milling equipment, wherein the invention is adopted.

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 (6), the secondary soybean hull separation is performed by vertically blowing wind, and a vibrating screen is used in cooperation, 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 above method for processing raw material soybeans, it is preferable that in the step (7), the dehydration rate of the soybeans subjected to the roasting treatment is controlled to be 1% to 5%. The roasting process comprises the steps of bean spreading, conveying, roasting, cooling, detection and the like. In the roasting treatment, the bean spreading operation can adopt a mode of combining a quantitative hopper and a conveyor belt, and the thickness of the bean layer can be controlled to be 1-15 cm. The speed of the conveyor belt for conveying the bean layer is 0.5-2 m/min, and the speed of the conveyor belt can be controlled by a motor. During the baking process, the soybeans can be heated by hot air, and the heating temperature is controlled to be 50-150 ℃. The time of the baking treatment is preferably controlled to be 30 to 50 minutes. And finally, cooling the soybeans by using cold air, reducing the temperature to be below 20 ℃, detecting the dehydration rate of the soybeans, and controlling the dehydration rate of the roasted soybeans to be 1-5%, namely, the moisture content is 6-9%.

In the above method for treating raw material soybeans, preferably, in step (7), the soaking treatment is carried out by soaking soybeans in an aqueous sodium bicarbonate solution at 80-95 ℃ for 5-35 minutes at a pH of 8.0-8.5.

The invention also provides raw material soybeans, which are obtained by processing the soybeans by the processing 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, 1.5-3.5 parts by weight of microcrystalline cellulose or 0.1-0.5 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 processed raw material soybean, 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 0.2-0.4 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 the processed soybean, inactivating enzyme, removing residue, mixing with other materials, homogenizing, sterilizing, and packaging to obtain soybean milk.

According to the technical scheme provided by the invention, soybean is peeled and roasted to obtain a soybean raw material with high cost performance, the roasting temperature, time, soybean layer thickness, soybean dehydration rate and the like are further controlled by , the denaturation of soybean protein can be reduced, the beany flavor of the soymilk can be effectively improved by combining the soymilk prepared by grinding the roasted soybeans and the scheme of the stabilizer, the stability of the soymilk product is improved, the phenomena of fat floating and soymilk layering cannot be generated in the product within the shelf life of 12 months, and the roasted flavor of is always maintained.

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.