Microwave technology in soybean processing application
In recent years, nutritionists attaches great importance to the study of human protein intake , noting that developed and underdeveloped protein intake, there are obvious gaps . After years of national food scientists screening, agreed that the deep processing of soybean and its products are the best source of plant protein . But soy beans contain a special fishy odor, not deodorized soybean meal incorporated into soy milk or other foods , is bound to affect the original flavor of food . As will be processed into new deodorized soybean , soybean meal, prepared and consumed as milk directly or incorporated into other foods , with rich bean flavor and nutritional value. Our company introduced advanced foreign technology, successfully developed microwave soy flour processing equipment , the use of this device produces deodorized soybean meal quality physical and chemical indicators in full compliance with national standards. Which is much better than the national standard health indicators , E. coli ≤ 30 /100 grams, total bacterial count ≤ 2000 / g . Here two processes produce soybean meal quality and process equipment for comparison.
First, the traditional production process soy flour
The process is to be carried out soaked soybeans to make soy expansion , easy grinding and extracting soybean tissue proteins. By grinding soaked soybeans , soaked soybeans to pay attention to water temperature, water quality and water effects on soybean protein . Soy bean paste reached after extraction . In order to fully pumping paste made ​​of soy bean protein , should have a good amount of water and add the water temperature . Bean paste in the proposed pumping concentrated milk treated for dehydration under vacuum drying system out of flour .
Its bacterial content requirements : Escherichia coli ≤ 30 /100 grams, total bacteria ≤ 19000 / g , pathogen zero. Use this process to produce soybean meal drawback is long production cycle, large investment in equipment , soybean utilization, high energy consumption, high labor intensity , high production costs ; On the other hand , the use of low-temperature drying method , and therefore can not effectively remove the beans fishy flavor.
Whole soybean production process flow is as follows :
Soybeans soaked → → → Filter → concentration → Refining vacuum drying ( spray drying ) → packing → ​​finished
Second, dry microwave deodorization of soybean production process
Current studies suggest that the mechanism produces beany : soybean crushing in the air , lipoxygenase catalysis , the fatty acids are polyunsaturated fatty acid oxidation caused by hydrogen peroxide . Therefore, before crushing passivating the activity of lipoxygenase fishy off key , to the loss of heat to the catalytic oxidation of unsaturated fatty acids capabilities. However, long heating time will appear poor solubility , low utilization of soybean phenomenon .
The new soy flour ( deodorized soybean ) production , the use of microwave technology for drying and deodorization of soybean , the traditional wet production process to dry production process , namely soybean without blisters, direct fishy , milling . Flour shorten the production process flow , to further improve the quality of soybean meal .
Soybean → sort → microwave fishy ( sterilization ) → crush ( peeling ) → packing → ​​finished
The process of soybean by sorter sorting , by the conveyor belt into the microwave heater , a few minutes by microwave radiation for deodorization and sterilization. Penetration of microwave heating and thermal conduction from the particle size and other factors . Superior to the conventional heat conduction, radiation , convection heating . Also shown in Figure 3 process is used more years into the processing method . Its products contain less fat , low-fat foods is the production of excellent raw materials.
Soybean crushing crush → → → → sorting microwave treatment → crush → additive → mixing → ​​Packaging → ​​finished
Microwave processed soybean powder dry hair system with a short production cycle processes , equipment investment, soybean utilization, deodorization effect, low energy consumption , high degree of automation , and low production costs .
Third, the conclusion
1 ) Comparison of nutrients ( protein )
Original process ─ ─ soybean protein dissolved by water leaching , with nitrogen as the method of calculating the maximum dissolution of 80 to 90% .
New technology ─ ─ soaked in water because they do not directly to the whole soybeans fishy , and then pulverized, except soybean hulls , all of the protein are reserved.
2 ) after heat loss compared nutrients ( protein ) , soy flour * heat treatment on the impact of water-soluble ( water soluble nitrogen percentage of total nitrogen )
Processing conditions Temperature (℃) Time ( min ) water
No treatment - 75.6
Microwave dry 1006 64.4
Autoclavable 12,160 7.5
Autoclavable 12,110 8.8
Autoclaving 1215 49.6
Cooked 10,060 15.2
Note : Water-soluble soybean protein in an aqueous solution of dissolution , calculated as nitrogen .
As can be seen from the table : the solubility of proteins in addition to the heating temperature and time are related , but also the presence or absence of water vapor and has a great influence , especially the use of steam heating decreased solubility . In the table shown in the dry heat method of nutrient loss, and microwave heating, is a dry heat , the heating temperature is about 100 ℃ desired , the heating time is in minutes can play deodorization , sterilization effect. Water-soluble over 64.4 % or more.
3 ) economic
① production cycle calculation : the original process soak beans for a long time , the conventional water temperature at 15 ~ 20 ℃ soak soak required under 10 to 15 hours . Flour the whole production process takes several hours. Process will now direct microwave heating of soybean fishy , soy flour production process for about 20 minutes .
② Soybean Utilization: original process by the water-soluble soybean protein , dried and then concentrated by refining , only use 40 to 60% of soybean . Current process will be 10 percent water heated directly deodorization of soybean , pulverized, in addition to all but the use of soybean hulls , the utilization rate of 100%.
③ equipment investment : the original process required steam boiler only purchase and installation would cost several hundred thousand dollars , if including enrichment equipment , vacuum drying equipment, soaked soybeans equipment , process equipment throughout the nearly one million . A full set of equipment investment process is now about 60 to 70 million.
④ energy consumption: the original process needs coal, electricity , water. Just a small amount of electricity and now technology equipment cooling water . As the microwave energy heating the material is directly on the material , the material itself by the absorption of microwave electromagnetic energy , no transfer medium , so that substantial energy savings .

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