Nano bean pulp processing method

Abstract

Nano bean pulp processing method belongs to food processing field, is characterized as: selecting bean pulp of protein content 45+ / -5%, oil content less than 2%, sterilizing 8-12min under 110-130 DEG C and high pressure, quickly cooling, then drying to make water content of 3-16%, microdisintegrating by high speed mechanical impact technology, sifting to make the grain size above 100 mesh and less than 700 mesh, more than 95% of grain size being less than 200 mesh, secondary grinding with rod milling or ball milling, controlling rotation speed at 400-1000 rpm, the grinding medium size being 0.3-2 cm, grinding medium fill rate being 10%-65%, grinding 2-100 hours. The invention has merits of simple process, easy controlled process, narrow final product grain size distribution range; the bean pulp is processed to nano size and kept whole nutrients; the invention implements production and utilization for high value-added bean, largely reduces sensitization of bean pulp, implements low consumption and zero pollution and can be widely used in food processing field such as bean, its product and protein replenisers.

Description

Technical field: [0001] The invention belongs to the field of food processing science, in particular to the grinding and processing technology of soybean meal. Background technique: [0002] Soybeans are very nutritious. The protein contained in 1 kg of soybeans is equivalent to 2 kg of beef or 4.5 kg of pork, and soybean protein is almost complete protein, containing 8 kinds of essential amino acids. Soybeans also contain vitamin E, saponins and other biologically active substances. Therefore, soybean is known as human natural health care product. However, soybean is also an important allergen food, and it is listed as one of the eight types of allergic foods identified by FAO / WHO. Food allergy is a kind of uncomfortable reaction that people produce to food, belongs to a kind of allergic reaction of the body to exogenous substances, accounts for 4% of the total population and will have allergic symptoms in different degrees. So far, there is no specific treatment for food...

AI Technical Summary

Problems solved by technology

There are fewer molded products with soybean polypeptide as the main component, the main reason is that the enzyme source for soybean protein hydrolysis is limited and the cost is too high

At this stage, the research on the hydrolysis mechanism and control of soybean meal is insufficient, the separation and purification technology in industrial production is not mature, and the problem of poor flavor of the product has not been solved

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