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1、Chapter V processing technology of vegetable protein and soy foods（植物蛋白和大豆制品的加工工艺）（植物蛋白和大豆制品的加工工艺）1 Soybean Processing Technology大豆制品的加工工艺大豆制品的加工工艺1.1 Structure and components大豆的结构和组成大豆的结构和组成1.1.1 Soybean Structure（大豆的结构大豆的结构）Soybean is an annual herb.大豆是一年生的草本植物大豆是一年生的草本植物。Varied from the different
2、 climate and cultivation.品种随气候和耕种而变化品种随气候和耕种而变化。testaembryocotyledon Testa（外种皮外种皮）Testa is outside of seed.Testa is about 8%of soybean quality.Testa is composed of 4 different layers of tissue.The innermost is the aleurone layer(糊粉层糊粉层).Aleurone layer protein fat Other than aleurone layer Cellulose
3、Hemicellulose Pectin etc Embryo（胚胚）composed of germ,hypocotyl and radicle.about 2%of soybean quality.胚是由胚芽胚是由胚芽、胚轴和胚根组成胚轴和胚根组成，大约占大豆质量的大约占大豆质量的2%。start new growth with the appropriate conditions forgermination.在适宜的条件下在适宜的条件下，能够引起植物的生长能够引起植物的生长。Cotyledon（子叶子叶）known as watercress(豆瓣豆瓣)about 90%of soyb
4、ean quality White cell Cell wall(CW)white small particles in cells Spherical rich in fat black blob Scattered in the cell body Protein body(PB)rich in protein1.1.2 Soybean Nutritional Components大豆的营养成分大豆的营养成分soybeanprotein:3540%fat:1520%carbohydrate:30%diet fibrevitaminmineral:5%rich innutrition Soy
5、 Protein（大豆蛋白质大豆蛋白质）The protein in the soybean contains all eight aminoacids essential for human health.大豆蛋白质的功能性质：溶解性、水合性、持水持油性、凝胶性、表面性质（搅打起泡性、乳化性）、变性 延伸性、弹性、膨胀性？功能性质：加工构成中表现出来的影响食品品质的一些性质 Soy Oil（大豆油大豆油）a high amount of fathealthy fatlinoleic acid 50%an essentialpoly-unsaturated fatty acid lowerin
6、g cholesterol level bring down lipid level in blood-linolenic acid 8%an-3 fatty acid lowering the riskof heart disease Carbohydrates and Fiber（碳水化合物和纤维素）（碳水化合物和纤维素）soluble carbohydrateunsoluble carbohydrate30%stachyoseraffinosesucrose10%Stachyose（水苏糖）（水苏糖）raffinose（棉子糖）（棉子糖）primary oligosaccharides
7、used as nutrients by the Bifida bacteria Vitamins（维生素）（维生素）water-soluble vitaminFat-soluble vitaminsVAVEimportant nutritionantioxidantProvitamin:-carotenethiamineriboflavin choline other component in soybeanIsoflavones异黄酮异黄酮enzymeslipoxidaseureasePhytoestrogens（植物雌激素）（植物雌激素）anti-nutrient factorstryp
8、sin inhibitor haemagglutininlinoleic acid linolenic acidbleaching functionstrengthen glutenbeany flavorlipoxidasesaponin1.2 Soybean Products大豆制品大豆制品2021/10/22第五章 植物蛋白及大豆制品的加工171.2.1 classification of soy foodTraditional soy foodModern soy foodSoy dietary supplement and nutraceuticalsunfermentedferme
9、ntedtofufried soy foodyubafrozen soy foodSoy saucenattoMiso（日本（日本豆面酱）豆面酱）tempehseasoningnutritionSoy milk 传统豆制品传统豆制品/新型豆制新型豆制品制作原理、生产工品制作原理、生产工艺？以及区别在哪里艺？以及区别在哪里2021/10/22第五章 植物蛋白及大豆制品的加工19Traditional soy foodModern soy foodSoy dietary supplement and nutraceuticalsSoy oilWhole soy foodlecithinRefine
10、d soy oilshorteningSalad soy oilSoy milkSoy milk powderIce creamSoy proteinDefatted soy flourSPISPCTextured soy proteinmargarine2021/10/22第五章 植物蛋白及大豆制品的加工21Traditional soy foodModern soy foodSoy dietary supplement and nutraceuticalslecithinSoy peptideSoy oligosaccharideSoy isoflavoneSoy diet fiberto
11、copherolssaponin2021/10/22第五章 植物蛋白及大豆制品的加工231.2.2 TofuTofu is prepared by coagulating traditional soymilk with acoagulant.豆腐是采用凝固剂使传统豆奶凝固而制作的豆腐是采用凝固剂使传统豆奶凝固而制作的。It can be defined as water-extracted,salt-or acid-precipitated soybase in the form of a curd,resembling asoft white cheese or a very firm y
12、ogurt.可以分为水提取可以分为水提取、盐或酸沉豆浆盐或酸沉豆浆，形成像奶酪似得软的形成像奶酪似得软的、白色凝块或像酸奶一样坚硬的凝块白色凝块或像酸奶一样坚硬的凝块。Nutritional Value and Health Benefits of tofunutritious andnatural foodfat:low in saturated fat almost zero trans-fattyacids zero cholesterolrich in soy proteinrich in beneficial phyto-chemicalsrich in calcium Fundam
13、ental principles of traditional soy foods传统豆制品生产的基本原理传统豆制品生产的基本原理In essence,production of soy food is the process to extractproteins with different properties.就其实质来讲就其实质来讲，豆制品的生产就是制取不同性质的蛋白豆制品的生产就是制取不同性质的蛋白质胶体的过程质胶体的过程。Extraction of fresh soymilk（生豆浆的制取生豆浆的制取）Soybean protein exists in the protein bo
14、dy of cotyledon(子叶子叶).Soybean protein can disperse into the water and form proteinsolution(i.e.fresh soybean milk)after soaking.Freshsoymilkcouldmaintainrelativestableforthehydration(水化水化)and electric double layer(双电层双电层)of proteinmicelle,which inhibits the coagulation of protein.Cooking of soymilk（
15、熟豆浆的制作熟豆浆的制作）After cooking,coagulation occurred between protein micelles.Density of electrostatic charge and hydrophilic group on thesurface of protein increased again with coagulation,whichresulted in the reduction of attractive force between micelles.随着聚结的进行随着聚结的进行，蛋白质表面的静电荷密度及亲水基团再度增蛋白质表面的静电荷密度及亲
16、水基团再度增加加，胶粒间的吸引力相对减少胶粒间的吸引力相对减少。Coagulations between micelles were also limited for low proteinconcentration in soymilk.A new relative stable system“cooked soymilk”was thenformed.形成一种新的相对稳定体系形成一种新的相对稳定体系前凝胶体系前凝胶体系，即熟豆浆即熟豆浆。differencefresh soymilkcooked soymilkMW:600 KDanatural formMW:8000 KDadenatur
17、ed form Formation of tofu curd（豆腐脑的形成豆腐脑的形成）By adding mineral salt or electrolyte into the cooked soymilk,tofu curd is formed.前凝胶形成后必须借助无机盐前凝胶形成后必须借助无机盐、电解质的作用使蛋白质进一电解质的作用使蛋白质进一步变性转变成凝胶步变性转变成凝胶。The tofu curd is allowed to stand for about 2030 min forcomplete coagulation.加入凝固剂后加入凝固剂后，混合物需要静置混合物需要静置20
18、30min，使豆浆彻底凝固使豆浆彻底凝固。By pressing out whey,tofu curd becomes firm.通过压榨使豆腐坚硬通过压榨使豆腐坚硬。General Processing（一般工艺流程一般工艺流程）Atpresent,tofuis madebothathome and atcommercial plants.The basic procedure and principle of tofu remainsimilar to the traditional Chinese method 2,000 yearsago.Basically,the procedure
19、 starts with preparation ofsoymilkbysoaking,rinsing,andgrindingwholesoybeans into a slurry,followed by filtering the slurryto separate the residue,and cooking the soy extract tomake it edible.首先首先，通过浸泡通过浸泡、漂洗漂洗、磨浆磨浆、浆渣过滤浆渣过滤、蒸煮等工序制备豆奶蒸煮等工序制备豆奶。Fig.5 A traditional Chinese method for making soymilk an
20、d tofu图图5 中国传统豆奶和豆腐的加工方法中国传统豆奶和豆腐的加工方法 Whole soybeans（全豆）（全豆）Water（水）（水）Soaking（浸泡）（浸泡）Water（水）（水）Grinding（磨浆）（磨浆）Filtering（过滤）（过滤）Okara Heating（加热）（加热）Cooked soymilk（熟豆浆熟豆浆）Coagulant（凝固剂）（凝固剂）tofu curd（豆腐脑豆腐脑）Standing（静置）（静置）Molding（成型）（成型）tofu whey（乳清）（乳清）Tofu（豆腐）（豆腐）Soaking（浸泡浸泡）Dry whole soybean
21、s with large granule and light hilum,are cleaned,measured(or weighed),and soaked inwater overnight.最好选择颗粒大最好选择颗粒大、豆脐浅的干大豆豆脐浅的干大豆，清洗清洗、称量称量，浸浸泡过夜泡过夜。The volume of water is normally about 23 times of thebean volume.大豆吸收自身重量大豆吸收自身重量23倍的水为宜倍的水为宜。Draining and rinsing（沥干和漂洗沥干和漂洗）The soaked beans are drain
22、ed and rinsed with freshwater 23 times.浸泡好的大豆沥干并用水洗浸泡好的大豆沥干并用水洗23次次。Grinding（磨浆磨浆）The wet,clean soybeans are ground in a mill with freshwater.The ratio of water to bean is normally in the range of6:1 to 10:1.The slurry is collected in a big container.Filtering（过滤过滤）The bean slurry is filtered throug
23、h a screen,cloth,orpressing sack.豆糊用筛子豆糊用筛子、滤布或者压滤袋过滤滤布或者压滤袋过滤，除去豆渣除去豆渣。The residue is removed.It is normally washed once or twice with water(cold orhot),stirred,and re-pressed to maximize milk yield.通常用水洗涤通常用水洗涤12次次、搅拌搅拌、过滤过滤，提高豆奶得率提高豆奶得率。The total volume of the combined filtrate(raw soymilk)is abo
24、ut 610 times of the original bean volume.混合滤液的总体积大约是大豆体积的混合滤液的总体积大约是大豆体积的610倍倍。黄豆磨浆系统（大型工厂）黄豆磨浆系统（大型工厂）Cooking（加热加热）Therawmilkisnowheateduntilboilingandmaintained at this temperature for 510 min.To avoid burning,the milk at the bottom of thecooking vessel should be slowly heated with frequentlystirr
25、ing.为了避免豆浆在蒸煮容器底部烧糊为了避免豆浆在蒸煮容器底部烧糊，需要经常搅拌并需要经常搅拌并缓慢加热缓慢加热。In commercial production,a double boiler or a heatexchanger is commonly used.黄豆煮浆系统黄豆煮浆系统The purpose of cookinga)protein is denatured after cooking;在熟豆浆形成过程中蛋白质发生了一定的变性在熟豆浆形成过程中蛋白质发生了一定的变性The purpose of cookingb)lipoprotein is formed during c
26、ooking,which producesthe flavor of soybean milk.在形成前凝胶的同时在形成前凝胶的同时，还能与少量脂肪结合形成脂蛋还能与少量脂肪结合形成脂蛋白白，脂蛋白的形成使豆浆产生香气；脂蛋白的形成使豆浆产生香气；The purpose of cookingc)trypsin inhibitor,haemagglutinin,and saponin can beremoved by cooking.借助煮浆借助煮浆，能消除大豆中的胰蛋白酶抑制素能消除大豆中的胰蛋白酶抑制素、血球凝血球凝集素集素、皂苷等对人体有害的因素；皂苷等对人体有害的因素；The purpo
27、se of cookingd)beany flavor can be reduced by cooking;减少生豆浆的豆腥味减少生豆浆的豆腥味，使豆浆特有的香气显示出来使豆浆特有的香气显示出来The purpose of cookinge)sterilization and hygienic quality can be improved bycooking.达到消毒灭菌达到消毒灭菌、提高卫生质量的作用提高卫生质量的作用。Coagulating（凝固凝固）After the milk is heated,it is transferred to anothercontainer.豆浆加热后豆
28、浆加热后，将豆浆转移至另一容器中将豆浆转移至另一容器中。At the same time,a coagulant suspension is prepared bymixing a powdered coagulant with some hot water.同时同时，将粉末状的凝固剂与一定量的热水混合成凝固将粉末状的凝固剂与一定量的热水混合成凝固剂悬浮液剂悬浮液。The most commonly used coagulantcalcium sulfate(硫酸钙硫酸钙);glucono-lactone(GDL)(葡萄糖酸内酯葡萄糖酸内酯);magnesium chloride(氯化镁氯化镁
29、).After the coagulant is added,the mixture is allowed tostand for about 2030 min for complete coagulation.加入凝固剂后加入凝固剂后，静置静置2030min，使豆浆彻底凝固使豆浆彻底凝固。Molding（成型成型）The soy curd thus formed is now ready for molding.It is first broken by stirring,and then transferred to ashallow forming box lined with clot
30、hs at each edge.As whey is pressed out,tofu curd becomes firm.Cooled tofu is finally cut into cakes,which are ready tobe served or immersed in cold water for short storageor sale at local markets.some tofu made withoutthe pressing stage silken tofu lactone tofu1.2.3 Soymilk（豆奶）（豆奶）Soymilk is a water
31、 extract of soybeans,resembling dairymilk in appearance and composition.豆奶是大豆的水提取物豆奶是大豆的水提取物，从外观和组成上与牛奶类似从外观和组成上与牛奶类似。It is widely believed that soymilk,along with tofu,was firstmade in China during the Han Dynasty.通常人们都认为豆奶与豆腐起源于中国的汉代通常人们都认为豆奶与豆腐起源于中国的汉代。preparation methodtraditional soymilk modern
32、 soymilkpreparation methodtraditional soymilk modern soymilkprocedure:SoakingGrindingFilteringheatingDou-jiang:intermediate producta limited shelf lifebeany flavorbitter or astringent tastenutrientscomingsolelyfromoriginalsoybeanspreparation methodtraditional soymilk modern soymilksoy beverageorsoy
33、drink beany flavor reduction Deodorization Formulation Fortification Homogenization ultra-high-temperature processing aseptic packaging automation produced by modern technology andequipment to maximize taste,flavor,nutritional value,and convenience.Modern soymilkrelatively bland tasteTaste and nutri
34、tion improvement:Flavored sweetened fortified shelf life:packageModern soymilkdifference soymilk is cholesterol-free and lactose-freeDairy milk soymilkcontainsabout0.25mg/goftotalisoflavones on a wet basis dry weight value similar to that of raw soybeansan alternative to dairy milkFig.6 processing t
35、echnology of soy milk图图6 豆乳的生产工艺流程豆乳的生产工艺流程 Soybean cleaning dehulling soaping grinding filtering deodorization 大豆大豆 清理清理 脱皮脱皮 浸泡浸泡 磨浆磨浆 过滤过滤 脱臭脱臭 seasoning homogenization packing 调制调制 均质均质 罐装罐装 Soybean cleaning dehulling soaking grinding filtering deodorization 大豆大豆 清理清理 脱皮脱皮 浸泡浸泡 磨浆磨浆 过滤过滤 脱臭脱臭 Me
36、chanism of soy milk（豆乳制作的原理豆乳制作的原理）The functionality of soybean protein and emulsificationof phospholipid are the two main functions during soymilk production.豆乳生产是利用大豆蛋白质的功能特性和磷脂的强乳化豆乳生产是利用大豆蛋白质的功能特性和磷脂的强乳化特性特性。PhospholipidNeutral lipidDenaturedsoy proteinAmphoteric substancePolar groupNon-polar gr
37、oupPhospholipidNeutral lipidDenaturedsoy proteinAmphoteric substanceNon-polar and hydrophobic substance hydrophobic group exposed on the surface ofsoy protein after denaturedPhospholipidNeutral lipidDenaturedsoy proteinProtein-lipidProtein-phospholipidProtein-lipid-phospholipidstableuniform dispersi
38、onhomogenizationultrasonic treatment deodorization（脱臭脱臭）The purpose of vacuum deodorization is to remove thebeany flavor materials in soy milk as far as possible.真空脱臭的目的是要尽可能地除去豆浆中的异味物质真空脱臭的目的是要尽可能地除去豆浆中的异味物质。deodorization（脱臭脱臭）The purpose of vacuum deodorization is to remove thebeany flavor materia
39、ls in soy milk as far as possible.First of all,vacuum deodorization is operated by highpressure steam(600kPa)to heat soy milk till 140150.真空脱臭首先利用高压蒸汽真空脱臭首先利用高压蒸汽（600kPa）将豆浆迅速加热将豆浆迅速加热到到140150。Then,the sudden decreased pressure caused water toflash off as steam.然后对过热的豆浆突然抽真空然后对过热的豆浆突然抽真空，部分水分急剧蒸发部分水
40、分急剧蒸发。deodorization（脱臭脱臭）The purpose of vacuum deodorization is to remove thebeany flavor materials in soy milk as far as possible.First of all,vacuum deodorization is operated by highpressure steam(600kPa)to heat soy milk till 140150.Then,the sudden decreased pressure caused water toflash off as st
41、eam.Beany flavor material is also removed with steam duringthe above processing.豆浆中的异味物质随水蒸气迅速排出豆浆中的异味物质随水蒸气迅速排出。deodorization（脱臭脱臭）The purpose of vacuum deodorization is to remove thebeany flavor materials in soy milk as far as possible.First of all,vacuum deodorization is operated by highpressure
42、steam(600kPa)to heat soy milk till 140150.Then,the sudden decreased pressure caused water toflash off as steam.Beany flavor material is also removed with steam duringthe above processing.The temperature of soy milk is reduced to 7580.从脱臭系统中出来的豆浆温度一般可以降至从脱臭系统中出来的豆浆温度一般可以降至7580。homogenization（均质均质）Hom
43、ogenization is the key procedure for improvingtaste and stability of soy milk.均质处理是提高豆乳口感和稳定性的关键工序均质处理是提高豆乳口感和稳定性的关键工序。The exposure of oil drops and granules in soy milk tomechanical shear,impulsive force,void effect causes theformation of uniform dispersion,which improves thestability of soy milk.均
44、均质的原理是在加压后质的原理是在加压后，将豆乳经过均质阀的狭缝突然放出将豆乳经过均质阀的狭缝突然放出，豆乳中的油滴豆乳中的油滴、颗粒在剪切力颗粒在剪切力、冲击力及空穴效应的共同作冲击力及空穴效应的共同作用下用下，发生微细化发生微细化，形成均匀的分散液形成均匀的分散液，提高了豆乳的稳定提高了豆乳的稳定性性。Homogenization effectPressure:1323MPaTemperature:7080Time:21.2.4 Active components in soybean大豆中的活性物质大豆中的活性物质lecithinoligosaccharidestocopherolsste
45、rolsphytatestrypsin inhibitorsisoflavones Ingredients:functional foods dietary supplements2 Processing technology of vegetable protein（植物蛋白的加工工艺）（植物蛋白的加工工艺）2.1 Soybean Proteins（大豆蛋白大豆蛋白）2.1.1 The structures of soybean proteins（大豆蛋白的结构）（大豆蛋白的结构）Most of the protein in soy is found in storage sites cal
46、ledprotein bodies or aleuronic grains.大豆中的大多数蛋白质存在于蛋白体或糊粉粒中大豆中的大多数蛋白质存在于蛋白体或糊粉粒中。The protein bodies contains nearly 75%protein.The globular proteins make up about 80%of the soyseedprotein,whereasbiologicallyactiveproteins(enzymes,enzyme inhibitors,lectins,etc.)make up theremaining 20%.The soybean st
47、orage proteins were named as glycinin.heterogeneous2S7S11S15Sultracentrifugation7S11S2.2 Soy Protein Concentrate（浓缩大豆蛋白，（浓缩大豆蛋白，SPC）The most common protein used as food ingredients are soyflours(full-fat or defatted,toasted or enzyme-active,andtextured),soy protein isolate,and soy protein concentrat
48、e,with minimum protein contents of 50%,65%,and 90%(dry basis),respectively.作为食品成分应用的最广泛的蛋白质有大豆粉作为食品成分应用的最广泛的蛋白质有大豆粉（全脂或脱全脂或脱脂脂、热处理的或具有酶活性的热处理的或具有酶活性的、组织化的组织化的）、大豆分离蛋大豆分离蛋白白、大豆浓缩蛋白等大豆浓缩蛋白等，其最低蛋白含量分别为其最低蛋白含量分别为50%、65%和和90%（干基干基）。Soy protein concentrate is a purified,relatively blandprotein product con
49、taining a minimum of 65%protein on amoisture-free basis.大豆浓缩蛋白是一种纯的大豆浓缩蛋白是一种纯的、较清淡的蛋白制品较清淡的蛋白制品，蛋白含量蛋白含量65%以上以上（湿基含量湿基含量）。It is obtained from defatted soybean flakes or flour byremoval of nonprotein components.以脱脂大豆饼粕为原料以脱脂大豆饼粕为原料，除去其中的非蛋白成分而制得除去其中的非蛋白成分而制得。Water leaching methodDiluted-acid leaching
50、 methodAqueous alcohol method（1）湿热浸提法湿热浸提法用蒸汽加热使蛋白质变性凝固用蒸汽加热使蛋白质变性凝固，水洗去低分子成分水洗去低分子成分（2 2）稀酸浸提法稀酸浸提法用用pHpH4 4.5 5左右的稀酸溶液浸提除去可溶性成分左右的稀酸溶液浸提除去可溶性成分，使蛋白质因接近等电使蛋白质因接近等电点而凝固析出点而凝固析出，从而进行浓缩分离的方法从而进行浓缩分离的方法。沉淀出的不溶物还有不溶糖类沉淀出的不溶物还有不溶糖类，经压榨后用碱液中和经压榨后用碱液中和，在温和条件下在温和条件下喷雾干燥喷雾干燥。(3 3)含水乙醇浸提法含水乙醇浸提法利用非蛋白成分如可溶性糖分利