CN1813569A - Waste-water-free bean milk production method - Google Patents

Abstract

The invention discloses a method for producing soybean milk without waste water. This method uses soybeans and/or peanuts as raw materials, after dry cleaning of raw materials, cold-pressed oil treatment, crushing of degreased massive raw material meal, soaking of degreased raw material powder in water, grinding and deslagging, boiling and homogenization, etc. Steps to make waste-free soybean milk products. It has the characteristics of saving water, saving energy, increasing production, saving time, no pollution, reducing production costs and improving the nutritional quality of products, so as to achieve the purpose of increasing the efficiency of enterprises, making products rich in nutrition and pollution-free to the environment.

Description

Wastewater-free soybean milk production method

This application is a divisional application of the original application date: January 20, 2004, application number: 200410001753.0, and the invention-creation name is "method for producing bean curd products without waste water".

Technical field

The invention relates to the technical field of soybean food processing, in particular to a method for manufacturing soybean protein food without waste water.

Background technique

Tofu is a traditional soybean food in my country, which is deeply loved by consumers. However, in the traditional processing technology in the past, a large amount of water resources were consumed in the process of washing beans, soaking beans, refining and transporting beans with water. Generally, 10-15 kg of water was consumed for producing 1 kg of tofu; secondly, in the whole In the production process, eutrophic waste water needs to be continuously discharged, which causes a lot of pollution to the environment. Enterprises need to pay a lot of sewage charges for this, and spend a lot of money to build waste treatment equipment; The active nutrients are discharged along with the wastewater, reducing the nutritional and health value of soybean products. Generally, the active nutrients such as oligosaccharides, isoflavones, saponins and other water-soluble vitamins and whey protein contained in soybeans are greatly lost. According to the National Soybean Engineering Technology The research center determined that the average loss was about 70%.

Contents of invention

The purpose of the present invention is to propose a set of water-saving, cost-saving, energy-saving, no-wastewater, and nutrient-enriched soybean milk preparation methods for the above existing deficiencies.

The purpose of the present invention is to be achieved through the following technical solutions.

A method for producing non-wastewater soybean milk, which is prepared by using soybeans and/or peanuts as raw materials through the following processing techniques:

(1) Dry cleaning of raw materials: Use concentrators, spiral separators, friction removal and polishing machines, cylindrical sieve machines and dust collection equipment to dry remove all kinds of impurities in the raw materials, so that the impurity content is less than 0.3% , to meet food hygiene and cleaning requirements;

(2) Cold-pressed oil treatment of clean raw materials: use a cold press or a screw press to extract the oil contained in the raw materials;

(3) Grinding of degreased massive raw material meal: use a pulverizer to crush the raw material meal to 20-40 mesh;

(4) Water immersion, grinding and deslagging of degreased raw material powder: After soaking the raw material powder and water in a ratio of 1:2 to 3 for 1 hour, add water to refine the pulp so that the water content of the soybean milk reaches 90 to 95%, filter and remove bean dregs;

(5) Boiling: Boil the soybean milk for 3 to 5 minutes and then stop cooking;

(6) Homogenization: Pour the boiled soymilk into a homogenizer and homogenize to obtain a soymilk product.

To further improve the above method, vegetable powder and/or vitamins can be added to the boiled soybean milk in the step (5), and then poured into a homogenizer for homogenization to obtain green or light yellow colored soybean milk products.

The beneficial effects of the present invention are as follows: one is that the original method of water washing of the raw material beans is changed to dry mechanical cleaning, and the beans soaked in a large amount of water are changed to bean powder soaked in a small amount of water. The amount of water required is controlled within the scope of quantitative water use, and a small amount of surplus water is also recycled without waste water discharge, which can save about 80% of the traditional water consumption, so that only 1 kg of water is needed for each kg of tofu produced; The discharge of wastewater overcomes the problem of environmental pollution caused by the large discharge of nutrient-rich wastewater in the traditional tofu production industry; the third is that the nutrients contained in the raw beans themselves are less lost and better protected, and the loss of nutrients compared with the original process is reduced. About 50%, of which 15% of soybean fat lost with bean dregs in the original production method has been recovered, thereby improving the nutritional value and health care function of tofu products; using DU-6000 spectrometer, 721 spectrophotometer, sugar meter, etc. to measure the traditional The bean curd product made by this method: wherein the soybean oligosaccharides of the product of this method increase by 78%, soybean saponins increase by 62%, isoflavones increase by 21%, soluble vitamins and whey protein each increase by 50%, and the total nutritional labeling in the tofu May increase by 50%. Fourth, due to saving a lot of water and previous sewage discharge, the cost of waste water treatment equipment construction has been exempted, and the benefits of oil have been increased in the cold pressing oil process. It also saves more than half of the time in the bean flour soaking process, and reduces the water content by 40-50% in the pulp cooking process, achieving the goals of saving time, energy, water, increasing production, and increasing income, thereby reducing the entire production cost. , the output of tofu products increased by more than 10%, and the total benefit increased by more than 20%.

Detailed ways

The present invention will be further described in detail below in conjunction with the examples.

Example 1:

Get 100 kilograms of soybeans, and process them according to the following steps and techniques:

(1) Dry cleaning of soybeans: use Xφ600 cylindrical sieve sorting machine, Cφ800 spiral sorting machine, N70 air jet iron roller friction remover and other equipment, use permanent magnets to remove iron impurities, and use reaming dragons to send beans Friction removes all kinds of impurities on the surface of soybeans, the screen removes granular impurities larger or smaller than beans, and the suction fan removes dust, etc. Through the combined action of the above-mentioned machinery, the soybeans meet the cleaning requirements, and the impurity content is less than 0.3% (taken as ash) portion assay);

(2) Clean soybeans with 200T cold press or rzrx95b screw oil press for cold pressing oil (to avoid thermal denaturation of protein), and the oil yield reaches 80-90% of soybean oil content;

(3) Block defatted soybean meal is pulverized with a SF-400 high-speed pulverizer; the fineness is 20 to 40 mesh;

(4) Degreased soybean flour is soaked in 3 times the weight of water for 1 hour, and then gradually poured into the FDM-Z automatic pulp and residue separation refiner for refining. And according to the water content requirements of different tofu products, add water in an appropriate amount to make the water content of soy milk reach about 80% or 90% respectively;

(5) Pour the soymilk into the cooking tank, heat while stirring, and stop cooking after boiling for 3 minutes;

(6) Solidification production of traditional plate and frame tofu: cool the cooked soybean milk with a water content of 80% to 75°C to 95°C and pour it into a container with 0.3% gypsum and lactone mixed coagulant dissolved in a small amount of water in advance , after natural homogenization, quickly pour it into the formed stainless steel frame, and after cooling, it will become plate and frame tofu. 100 kg of soybeans can produce about 500-600 kg of plate and frame tofu;

(7) Solidification of small boxed or bagged tofu: cool the cooked soybean milk with a water content of 90% to below 35°C, add 0.3% lactone coagulant and mix evenly, then pour it into a plastic box with an automatic grouting machine or inside the bag, seal it, then heat it to 98°C and keep it warm for 30 minutes, the soy milk is sterilized and solidified by heat, and the product is ready. 100 kg of soybeans can be packed into boxes or bags of about 700 kg of tofu;

The following series of bean products can be produced by changing part of the process or adding some auxiliary materials during the implementation of the above method:

Soymilk: When refining, add water to make the soymilk with a water content of 90-95% pour it into the GRB30-6D high-pressure homogenizer. After homogenization, it becomes a milky soymilk product. 100kg of soybeans can produce more than 1,000kg of soymilk;

Dried bean curd: Squeeze out 5-20% of the water from the old tofu with a water content of 80-85% through a special bean curd press, and then make a series of dried bean curd products; the extruded water is returned for refining and adding water ;

Dregs-free tofu: Soymilk and bean dregs ground through the above step (4) are put into a DJM130L ultra-fine refiner for grinding, and when the fineness reaches 300 mesh or more, then go through steps (5), (6) or (7) to prepare dregs-free tofu;

Colored tofu: After boiling the pulp, add vegetable powder and/or vitamins while adding coagulant in step (6) to produce green or light yellow colored tofu.

Embodiment 2,

Get 100 kilograms of peanuts and process them according to the following steps and processes:

(1) For peanuts, use Xφ600 cylindrical sieve sorting machine to remove impurities, go through processes such as vacuuming by vacuum cleaners, removing iron with iron suction stones, etc., to remove all impurities on peanut kernels, and meet the food hygiene requirements with an impurity content of less than 0.3%;

(2) Remove the peanut clothes with a special machine for removing peanut kernels;

(3) Use a 200T cold press or rzrx95b screw press to extract 80-90% of the oil contained in the peanut kernels;

(4) Use the SF-400 high-speed pulverizer to pulverize the oil-pressed peanut kernels into 20-40 mesh powder;

(5) Soak the peanut powder with 3 times the amount of water for 1 hour;

(6) Use FDM-Z automatic slag separation and refining machine to add water and refine, and determine the amount of water to be added according to the different requirements of tofu varieties, so that the water content of soybean milk reaches 80-85% for firm tofu and 85-90% for soft tofu; Soy milk is 90-95%;

(7) The ground pulp is boiled rapidly, boiled for 3 minutes, and then stopped boiling;

(8) Quickly add 50% cooked hot soybean milk with the same water content to the above-mentioned cooked hot peanut milk; sex;

(9) When peanut milk is used to prepare tofu series products, the method is the same as in Example 1.

Example 3:

Get 100 kilograms of soybeans and process them according to the following steps:

(1) Dry the soybeans with an ED-1500 hot air dryer. When the water content reaches about 10%, use a ZQ soybean peeler to remove the soybean skin;

(2) Soak the clean bean kernels in 3 times the weight of water, soak for 3 hours when the temperature is higher than 25°C, and soak for 6 hours when the temperature is lower than 25°C;

(3) Take out the water-absorbed bean kernels from the soaking container, put them into the FDM-2 automatic pulp and residue separation refiner for refining, and the excess soaking water can be used as additional water for refining;

(4) Just can produce same bean curd product by embodiment 1 step (5), (6), (7).

Claims (2)

1. The method for producing soybean milk without waste water is characterized in that soybeans and/or peanuts are used as raw materials and prepared through the following processing techniques: (1) Dry cleaning of raw materials: using selection machines, spiral separators, friction removal and polishing machines, cylindrical sieve machines and dust collection equipment to dry remove all kinds of sundries in raw materials to meet the cleaning requirements; (2) Cold-pressed oil treatment of clean raw materials: use cold press or screw press to extract oil; (3) Grinding of degreased massive raw material meal: use a pulverizer to crush the raw material meal to 20-40 mesh; (4) Water immersion, grinding and deslagging of degreased raw material powder: After soaking the raw material powder and water in a ratio of 1:2 to 3 for 1 hour, add water to refine the pulp so that the water content of the soybean milk reaches 90 to 95%, filter and remove bean dregs; (5) Boiling: Boil the soybean milk for 3 to 5 minutes and then stop cooking; (6) Homogenization: Pour the boiled soymilk into a homogenizer and homogenize to obtain a soymilk product. 2. The method for producing non-waste soymilk according to claim 1, characterized in that in the boiled soymilk in step (5), add vegetable powder and/or vitamins and pour it into a homogenizer for homogenization, resulting in green, Pale yellow colored soy milk product.