大豆休闲膨化食品加工技术

(一)概述
    大豆价格低廉，营养丰富，是我国及许多国家膳食结构的重要组成部分。近年来由于人们对动物食物中胆固醇的恐惧，以及营养医学及流行病学研究表明，大豆具有降胆固醇、减轻妇女更年期综合征等健康功效，以大豆与同其氨基酸互补的谷物混合，研制成一种适合我国当今快节奏生活方式的休闲快餐食品，从而为消费者提供一种营养水平高又可口的大豆制品。
    (二)原料与配方
    配方一
    豆粉：30％；
    米粉：20％；
    木薯淀粉：50％。
    配方二
    豆粉：20％；
    米粉：30％；
    木薯淀粉：48％；
    调味品：2％。
    (三)主要设备
    多功能粉碎机、烘箱、天平、蒸锅、冰箱、纱布、0～300℃温度计、分光光度仪、电子天平、离心机、油炸锅等。
    (四)工艺流程
    新鲜大豆→分选→烘干→磨粉→原料配比→加水调成面团→成形→蒸煮(预糊化)→冷却老化→切片→预干燥→油炸膨化→真空包装→常温保藏
    (五)操作要点
    ①分选：挑选粒大饱满，颜色金黄者，去除杂物类。
    ②烘干：大豆放置干净的托盘中，在烘箱中50℃条件下，保持5～6小时。烘干多余水分为磨粉创造条件。
    ③磨粉：用多功能粉碎机将烘干的大豆粉碎成豆粉，同时将大米和花椒磨成粉。
    ④原料配比：将豆粉、米粉、木薯淀粉和调味料进行不同的配料。
    ⑤调面团、成形：把混合均匀的原料放入干净容器中，加水(26％～38％)后不断搅拌，直至形成软硬适中的面团。面团中湿度一定均匀，无粉团；将调好的面团制成截面边长2.5～3厘米的正方形或2.5厘米×3厘米的长方形，长短适中的棱柱形，注意面条必须压紧搓实，将空气赶走，直至切面无气孔为止。
    ⑥蒸煮(预糊化)、冷却老化、切片：成形后的面团进行蒸煮，使其充分预糊化；蒸煮后迅速放置冰柜中冷却老化；把面条从冰柜中取出，室温解冻，切片厚度2毫米左右。2毫米厚的薄片在油炸时可迅速浮起，质地松脆，膨化度较高；片过薄，加工难度较大，油炸时也易焦化；片过厚，油炸时均匀性较差，往往是外脆而内有硬心，膨化度也低。
    ⑦油炸膨化：干片预干燥后，准备好油炸锅加入适量的色拉油，在油达到不同温度时进行油炸，并记录油炸的时间进行对比。
    ⑧真空包装：用PET／CPP复合膜包装后，抽真空
Soy leisure puffed food processing technology
(A) Overview
    Soybean inexpensive, nutritious, and are an important part of the diet in many countries. In recent years, due to people's fear of cholesterol in animal foods, as well as the latest medical and nutritional epidemiological studies show that soybeans have lower cholesterol, relieve menopausal syndrome and other health benefits, soy and cereal mixed with its complement of amino acids, developed into a species suitable for today's fast paced lifestyle of leisure fast food, thus providing a high nutrient levels and delicious soy products for consumers.
    (B) the raw materials and recipes
    Formula one
    Soy: 30 percent;
    Rice: 20%;
    Cassava starch: 50%.
    Recipe two
    Flour: 20%;
    Rice: 30%;
    Cassava starch: 48%;
    Condiments: 2%.
    (C) major equipment
    Multifunction grinder, oven, balance, steamer, refrigerator, gauze, 0 ~ 300 ℃ thermometer, spectrophotometers, electronic scales, centrifuge, frying pans and so on.
    (D) process
    Fresh soybeans sorting → drying → → → milling ratio of raw materials → → add water into the dough forming → cooking (pre-gelatinized) → cooling → aging → sliced ??fried puffed pre-drying → → → storage at room temperature vacuum packaging
    (E) operating points
    ① sorting: Pick tablets plump, golden color by removing debris class.
    ② Drying: Soybean clean tray placed in an oven at 50 ℃, for 5 to 6 hours. Drying excess water to create the conditions for the mill.
    ③ Mill: The versatile grinder will dry soybeans crushed into soybean meal, while rice and pepper ground into a powder.
    ④ ratio of raw materials: the flour, rice flour, tapioca starch and seasonings make different ingredients.
    ⑤ transfer dough, forming: the mixed ingredients into a clean vessel, with continuous stirring, water (26% ~ 38%), the dough until a moderate hardness. Humidity some dough evenly, no dough; dough will tune into the side section of 2.5 to 3 cm long or 2.5 cm × 3 square cm rectangular, prismatic moderate length, attention must be pressed noodles real rub, the off the air until the section nonporous so far.
    ⑥ cooking (pre-gelatinized), cooling aging, slicing: after forming the dough is cooked, it fully pre-gelatinized; quickly placed in the freezer to cool after cooking aging; noodles removed from the freezer, thawed at room temperature, slice thickness 2 mm about. 2 mm thick slices during frying can float quickly, crunchy texture, a high expansion ratio; sheet is too thin, a greater processing difficulty, but also easy fried coke; sheet is too thick, poor uniformity fried , tend to be crispy on the outside and inside with hard hearts, puffed degrees too low.
    ⑦ fried puffed: dry film after pre-drying, frying pan ready to add the right amount of salad oil, frying oil reached when different temperatures and record frying time for comparison.
    ⑧ Vacuum Packing: PET / CPP composite film packaged, vacuum