Industrial Soymilk Micro-pressure Cooking Control Technology and Automation Equipment Development Achievement Appraisal Meeting


Release time:

2014/01/15

On January 9, 2014, the "Industrial Soymilk Quality Micro-pressure Cooking Control Technology and Automation Equipment Development" jointly completed by our company, the School of Food Science and Nutrition Engineering of China Agricultural University, Huainan Bagongshan Bean Products Factory and Hubei Changxiangsi Food Co., Ltd. "has passed the achievement appraisal organized by the Ministry of Education. The processing of soybean products is a traditional food industry in China, and the cooking process is a very important link in the processing of soybean products. At present, the soy products industry widely uses "normal pressure intermittent" and "overflow continuous" two traditional cooking methods. However, "intermittent" heating is not easy to control,

On January 9, 2014, the "Industrial Soymilk Quality Micro-pressure Cooking Control Technology and Automation Equipment Development" jointly completed by our company, the School of Food Science and Nutrition Engineering of China Agricultural University, Huainan Bagongshan Bean Products Factory and Hubei Changxiangsi Food Co., Ltd. "has passed the achievement appraisal organized by the Ministry of Education.

The processing of soybean products is a traditional food industry in China, and the cooking process is a very important link in the processing of soybean products. At present, the soy products industry widely uses "normal pressure intermittent" and "overflow continuous" two traditional cooking methods. However, "intermittent" heating is not easy to control, the stability between batches is poor, the operation is complicated, the energy consumption is high, and the production capacity is low, which is not conducive to large-scale industrial production. However, "overflow continuous" heating is easy to form "steam blockage", resulting in mixing of raw pulp and cooked pulp, insufficient or inconsistent degree of protein thermal denaturation, resulting in great differences in protein chemical properties, thus seriously affecting the quality of subsequent products. Moreover, the "overflow continuous" capacity and cooking mode are relatively fixed, due to the poor ability to adjust the yield and variety. In addition, soybean milk contains a large number of saponins in the boiling pulp is easy to produce bubbles and emit a large amount of steam, resulting in false boiling phenomenon and poor working environment, the production of defoaming agent is often used to control the foam overflow, which greatly increases the production cost of enterprises, but also a waste of energy.

In view of the above problems, on the basis of in-depth study of the contribution of the main flavor substances in soybean milk to the aroma of soybean milk and the generation law of protein particles, the research group proposed the thermal transformation of soybean milk aroma and the control technology of protein particles affecting the taste, which solved the problems of uneven heating of protein and the decrease of gel property, improved the overall flavor of soybean milk, and improved the quality and stability of soybean milk, the micro-pressure boiling pulp system with PLC program control preheating and degassing treatment, multi-tank parallel and intermittent heating to maintain pressure was developed. Under the condition of no need to add defoaming agent, the production variety and yield of soybean products can be flexibly adjusted according to the "menu", and continuous and automatic, effectively reducing energy consumption and improving the production environment.

The achievements of the subject were fully affirmed by the experts attending the meeting. Academician Sun Baoguo pointed out that this research "selected topics well and done well"! At present, the most important thing for the development of China's traditional food industry is to realize equipment automation. This topic has done a lot of research and automation equipment development for China's traditional bean products processing. This achievement has great application value in the industrial production of bean products in China. Experts agreed that the "automated micro-pressure pulping process and equipment" developed by the research group is a new generation of pulping system independently developed after China's "overflow pulping" equipment, which has generally reached the international advanced level. The successful development of the system solves the production technical problems existing in the traditional equipment system, and will help improve the production efficiency and product quality of the enterprise. Experts suggest that it is necessary to increase efforts to promote the technical equipment system and promote the upgrading of my country's soy milk cooking equipment. This is of great significance to promote the automation of my country's traditional soy product processing equipment and change the backward situation of soy product processing technology.

Through our company's equipment development and product promotion of this technology, this set of boiling pulp system has been used in Hunan Jinshi Shibazi Food Co., Ltd., Nantong Chengxin Bean Products Co., Ltd., Shanxi Huangyu Food Technology Co., Ltd., Huainan Bagongshan Bean Products Factory, Jilin Mingzui Food Co., Ltd., Hunan Manshifu Food Co., Ltd., and more than 100 companies including Japanese bean products processing enterprises, the continuous micro-pressure boiling pulp system has sold 4 sets, and the monomer micro-pressure boiling pulp system has sold more than 200 sets (sets), and achieved good market response and economic benefits.

The appraisal committee is headed by Academician Sun Baoguo, Vice President of Beijing Technology and Business University, Wang Ruiyuan, Vice President of China Cereals and Oils Society, and Zhang Zhenshan, President of Beijing Bean Products Association, as Deputy Directors. The appraisal meeting was presided over by China Agricultural University. Gao Mingyu, director of the base management department of the scientific research institute of Agricultural University, presided over the appraisal meeting on behalf of the scientific and technological achievements appraisal center of the Ministry of education. Professor Huang Kunlun, vice president of the food college, attended and delivered a welcome speech. Lin Zuqi, general manager of the company, Xu Li, technical research and development staff, Ren Wei, director of the achievements of the scientific research institute of Agricultural University, and all members of the protein processing and the food college attended the laboratory.

 

Key words:

Bubble bean system