How to make roti, is there anyone who is doing this can communicate?

--Party Kunliang

Soybean originated in China, more than 4,500 years ago, soybeans are rich in nutrients, known as the "milk of the earth". He is rich in protein, carbohydrates, fat, plant fiber, soybean polypeptides, saponins, oligosaccharides, isoflavones, lecithin and other nutrients and health components. With the continuous progress of society, soybean on hypertension, obesity, anti-inflammatory, anti-ulcer, anti-allergy, improve human immunity is gradually affirmed, and the progress of science and technology and the improvement of living standards is a direct factor in the diversification of soybean products, nowadays, soybean products there are hundreds of varieties, according to the class can be divided into nine categories: tofu products, semi-dehydrated products, brine products, fried products, fried brine products, smoked products, frozen products, dry products, fermented products, and so on. Products, drying products, fermented products.

Including, drying products because of its easy to store, easy to eat and loved by the people, bamboo is one of them, its protein up to 42% -50%, about 20% of the fat, and rich in calcium, phosphorus, iron, thiamine, etc., the organization of amino acids and close to the human body needs, in particular, contains lysergic acid in the lack of other food, cholesterol-free. Products taste good, easy to save, cooking methods are varied: fried, stewed, stewed, cold can be made, the production of vegetarian food is delicious.

Introduction of Bean Curd Bamboo

Bean Curd Bamboo is also known as: bamboo, flat bamboo, triangular bamboo, bean curd skin, sweet bamboo, rotting tendon. It originated in the Yellow River basin, is one of China's famous national specialty food, is a kind of fresh taste, unique style, rich in nutrition, by the majority of people love the soybean food. The production of bean curd sticks is a traditional craft in our country, and nowadays the production process is still inseparable from the category of traditional craft, but the production of traditional craft is difficult to meet the requirements of food hygiene. According to the actual requirements of food production at home and abroad, our factory has made a lot of improvements to the production of traditional technology to avoid cross-contamination and try to realize mechanization and high yield, but the speciality of the roti bamboo process is very high, so some parts of the process still can't be replaced by machinery, and our factory has experimented with the use of machinery for a number of times, but the roti bamboo produced is completely devoid of the inherent taste of roti bamboo, and the yield is extremely low. The following is the production process of bean curd bamboo, you can understand the reason, this process is for reference only.

The bamboo production process

Air drying (drying) Crushing and peeling Soaking Grinding

Selecting beans Storage

Mixing with water Secondary slurry separation Mixing with water Initial slurry separation

Third slurry separation Slurry water

Waste slag Storage pulp

Cooking slurry Conveyor Bamboo

Packaging (natural air drying) Drying

Note on production process

The raw material of bean curd bamboo production is soybean, so we must understand the structure and organization of soybean in bean curd bamboo production, although some ingredients contained in soybean may not be utilized in bean curd bamboo coagulation, we still need to understand the structure and organization of bean curd bamboo and the principle of molding, so that we can produce high-quality, high-yield bean curd bamboo

Yellow soybean Structural and organizational analysis

I. Physiological function of protein

Human beings in order to maintain life and health, every day must consume a certain amount of protein-containing food, this is because the protein is an important constituent of all cells, and its physiological function is manifested in the following aspects:

(1) the composition of the body's cellular tissues.

Protein accounts for about 80% of the intracellular material, various organs and tissues of the human body are composed of protein-based, due to the different organs and cells contain different proteins, making them have different physiological functions.

(2) Participate in the regulation of material metabolism in the body.

The digestive process of food and the metabolic process in cells are catalyzed by various enzymes. Enzymes are proteins produced by the cells of living organisms, and some hormones (such as insulin) involved in the metabolism of substances in the body are also proteins.

(3) Involved in transportation in the human respiratory system.

The human body in the process of life, the need to inhale oxygen from the air, exhaling carbon dioxide, to complete this physiological function, is to rely on the blood circulation in the red blood cells within the hemoglobin, without this tool, human beings can not maintain life.

(4) Supply of heat.

Protein is also one of the nutrients supplying calories, each gram of protein can produce 4.1 kilocalories in the body, and in general the calories produced by protein account for about 11 to 13% of the total calories consumed.

(5) has a defense function.

There is an antibody in human plasma (mainly gammaglobulin), which protects the body from bacteria and viruses. The coagulation process that prevents blood loss is coordinated by a variety of proteins in the plasma .

Two, the nutritional quality of soybean protein

The nutritional quality of protein is generally determined by three factors: the essential amino acid composition of protein, protein digestibility, the human body's amino acid requirements. 1. Soy protein digestibility: protein digestibility of different soybean products are not the same. Such as boiled soybean protein digestibility of 65%, full-fat soybean meal protein digestibility of 75% to 92%, skimmed soybean meal digestibility of 84% to 90%, soybean isolate protein digestibility of 93% to 97%. 2. Amino acid composition of soy protein and human needs: soy protein consists of many kinds of proteins, of which more than 90% is soybean globulin. Soybean globulin is mainly composed of 11S globulin and 7S globulin. The essential amino acid composition of different soy protein fractions and different soy protein products, as well as the recommended intake of essential amino acids by the human body at different ages, are shown in the table below. As can be seen from the table, the essential amino acid content of soy protein products is higher than the recommended intake for all age groups, except for infants. Compared with the recommended intake for infants, the sulfur-containing amino acids in soy protein products are relatively low.

Essential Amino Acid Requirements and Amino Acid Composition of Soy Protein

Units: mg/g

Essential Amino Acids FAO/WHO Recommended Intakes Soy Protein Fractions Soy Protein Products

-- Infants 3-April Toddlers (2-5 yrs. old) Adolescents (10-12 yrs. old) Adults 11S Globulin 7S Globulin Skimmed Lysine 66 58 44 16 57 70 68 64

Methionine + Cystine 42 25 22 19 100 110 76 88

Phenylalanine + Tyrosine 72 63 22 19 100 110 76 88

Threonine 43 34 28 9 41 28 42 39

Tryptophan 17 11 9 5 15 3 7 14

Valine 55 35 25 13 49 51 64 46

Evaluation of Nutritional Value of Soy Protein

The Digestibility Corrected Amino Acid Score (PDCAAS), a new method and index for evaluating the nutritional quality of proteins, is calculated by taking the 1985 FAO/WHO recommended pattern for children aged 2-5 years as a standardized protein, and calculating the essential amino acid scores of the proteins to be determined. It is a new method and index to evaluate the nutritional quality of proteins, which is based on the 1985 FAO/WHO recommendation for children aged 2 to 5 years as a standardized egg white, and calculate the scores of various essential amino acids of the protein to be measured, and the product of the lowest score of the essential amino acids and the digestibility of the protein to be measured is the PDCAAS of the protein to be measured. Clinical studies have shown that soy protein can significantly reduce LDL cholesterol concentration, while HDL cholesterol concentration has a certain degree of improvement, compared with other high-quality protein, soy protein is conducive to the metabolism of calcium; soy protein instead of dietary animal proteins, the treatment of kidney disease is very beneficial; soy protein also has the potential function of anti-hypertension.

Three, the general composition of soybeans

Protein: 35% to 40% Fat: 16% to 20%

Carbohydrates: about 25% Ash: about 5%

Cellulose: about 5%

Additionally, it also contains vitamins, phospholipids, myo-inositol, isoflavones, saponins, enzymes and other substances.

Four, the classification and composition of soy protein

1. Classification

Based on the solubility of protein, soy protein is divided into clear protein and globulin. Among them, the clear protein accounts for about 5%, and globulin accounts for about 90%.

Based on the classification of protein physiological function, soybean protein is divided into storage protein and bioactive protein. Storage protein is the main body, accounting for about 70% of the protein (such as 11S, 7S, etc.), it is more closely related to the nature of the processing of soybean products. Biologically active proteins including trypsin inhibitors, β-amylase, hemagglutinin, fat oxidase, etc., the quality of soybean products play a role in the proportion is not large.

2. Composition:

By the speed of settlement of the solution in the centrifuge, it can be divided into four components, namely, 2S, 7S, 11S, 15S (S is the coefficient of sedimentation, S = 10-3 seconds). 2S is about 21%, 7S is about 37%, 11S is about 31%, 15S is about 11%.

V. Amino acid composition of soy protein

Amino acids Soy protein/% soy globulin/% soy protein powder/(amino acid g/16gN)

Isoleucine 4.2 6.0 5.1

Leucine 9.6 8.0 7.7

Lysine 6.1 6.8 6.9

Methionine 2.4 1.7 1.6

Cystine 2.4 1.9 1.6

Threonine 4.3 3.9 4.3

Tryptophan 1.2 1.4 1.3

Valine 4.8 5.3 5.4

Phenylalanine 9.2 5.3 5.0

Tyrosine 9.2 4.0 3.9

Glycine 4.0 4.5

Alanine 3.3 4.5

Serine 4.2 5.6

Arginine 7.3 8.4

Histidine 2.9 2.6

Aspartate 3.7 12.0

Glutamic acid 18.4 21.0

Proline 5.0 6.3

The table shows that its amino acid composition is quite complete, all 8 essential amino acid components, is a full-valent protein, amino acid score is much higher than other cereal varieties, especially its lysine content is particularly rich, which is an important advantage of soybean protein. Usually cereal grains are lack of lysine, if the soybean protein mixed with other grains, not only to supplement the lack of protein quantity, but also due to the supplementation of other grains lack of amino acids so as to improve the nutritional value of the mixed food, our production of highly nutritious flour is based on the production of this feature.

Six, the protein content of various foods and composition table

Moisture Protein Fat Sugar Ash Fiber

Soybean 12 34.3 17.5 26.7 5 4.5

Skimmed soybean 8 49 0.4 33.6 6 3

Wheat 13 13.0 2.2 67.8 1.6 2.4

Fine White flour 15.5 6.2 0.8 76.6 0.6 0.3

Lean pork 53.9 13.4 31.7

Fat pork 42.9 12.0 44.3 0.1 0.7

Lean beef 71.6 21.0 6.1 0.3 1.0

Fat beef 45.6 12.4 41.0 0.2 0.8

Chicken 72.1 24.9 17 0 1.2

Eggs 75 12.7 11.2 0 1.1

Milk 88.6 2.9 3.3 4.5 0.7

Seven, the functional properties of proteins

Protein functional properties is a general term for the physicochemical properties of batch proteins shown in food processing. Soy protein has water absorption, foaming, gel, bonding, oil absorption, coloring, emulsification and other functional properties.

(1) Protein solubility

Highly soluble plant proteins have good functional properties and are more easily involved in a variety of foods, including their gel, emulsification and foaming functions. The solubility of proteins is expressed using the nitrogen solubility index (NSI) and protein dispersion index (PDI).

Water soluble nitrogen Water dispersible protein

NSI= ------ *100% PDI= - ----- *100%

Total Nitrogen Total Protein

Protein solubility is temperature dependent, and an appropriate increase in temperature within the denaturation range of proteins aids in solubility. However, after reaching the denaturation region, the solubility of proteins decreases rapidly with the increase of temperature and the prolongation of heating.

Effects of different heating temperatures on solubility

Slightly hot Lightly hot Medium Completely steaming and roasting

NSI 85-90 40-60 20-40 10-20

The solubility of proteins is related to the PH value. increasing PH increases the solubility. when the PH value is 10.5, the proteins dissociate and depolymerize. Decrease PH, solubility decreases. In the isoelectric point of protein, protein solubility is the lowest, and then reduce the PH value, solubility and increase. Its solubility is also affected by the degree of ionization, chemical solvents and so on.

(2) water absorption and water retention of proteins

Water absorption refers to the moisture content of dry proteins at a certain humidity to reach water equilibrium. Water retention is the water content remaining in the protein after centrifugal separation.

(3) protein emulsification

Protein emulsification refers to the oil and water mixed together into an emulsion. The emulsification of soy protein not only promotes the formation of oil-water emulsions, but once formed, it can play a role in stabilizing the emulsion.

(4) Protein oil absorption

Protein oil absorption refers to the ability to promote fat absorption and fat binding. Oil absorption and protein content has a close relationship, soybean meal, concentrated protein and isolated protein oil absorption rate of 84%, 133%, T and 154%, respectively, the oil absorption rate of tissue protein between 60% and 130%, the finer the powder the higher the oil absorption rate.

(5) protein bonding

Protein is a polymer compound, it is dispersed into the solution to form particles are in the colloidal range, this colloid has a high degree of adhesion, with the increase in the concentration of proteins and increase, to maintain the food moisture, flavor and sugar has an important role, and make the food easy to process.

(6) Protein gelation

Protein gelation refers to the performance of proteins to form a colloidal structure. The formation of gelatinous properties of proteins is affected by the following factors, i.e., concentration of solids, speed, temperature, heating time, cooling time, etc. Heating is a necessary condition for gelation.

(7) protein foaming

Protein foaming is the rate of increase in volume of the batch of soybean protein in processing, i.e., the ability to form foam. Natural undenatured soy protein has a certain degree of foaming, if the soy protein is properly solubilized, its foaming and stability will be greatly improved. Foamability is related to the concentration, PH value, temperature, alkaline PH value is favorable, the general optimal foaming temperature of 30 ℃, products with lipids harmful to foaming. Sugar can improve the viscosity and increase the stability of foam.

(8) Protein coloring

Protein whitening and coloring. Because of the active soybean flour contains fat oxidase, high oxidation of carotenoids in the flour to play a whitening effect, and in the production of bread soy protein can be with the sugar in the flour Meladon reaction that is browning, so as to increase the color of its skin.

Eight, the functional properties of soy protein and related uses

Meat products: emulsification, oil absorption, water absorption, water retention, bonding, gel

Dairy products: solubility, emulsification, water retention, foaming

Face products: emulsification, oil absorption, color, hydrophilicity, foaming

Ice products: emulsion, foaming, solubility

Ice products: emulsion, foaming, solubility, solubility

Ice products: emulsion, foaming, solubility

Ice products: emulsion, foaming, solubility

It is a good idea for the production of soy protein. Emulsification, foaming, solubility

① Selection of soybeans

According to the principle of condensation of bean curd bamboo, it is mainly a new structure formed after molecular reorganization of proteins and fats in soybeans, so the content of proteins, fats, carbohydrates, metal ions, vitamins, etc. in soybeans is crucial, which directly affects the bamboo rate of bean curd bamboo, and the longer the growing period of soybeans, the more the sunshine, the more the content of proteins, fats and so on is adequate. According to the principle of growth structure of soybean, the longer the growth period of soybean, the more sunshine, the higher the content of protein, fat, etc., and to be full of particles, no mold, no moth, so soybeans are generally used in the north temperate zone is better, color, yield rate is higher. And to be full of particles, no mold, no moth.

China's soybean origin of the main components of the table

Regional composition of the North

Zone South China Northeast Northwest Southwest Taiwan, Hong Kong and Macao

Protein 36% 32% 40% 40% 35% 31%

Fat 17.5% 15.8% 19.0% 20.0% 16.2% 15.3%

Carbohydrates 24.8% 24.6% 25.0% 25.2% 24.8% 24.3%

Ash 4.80% 4.90% 4.10% 4.12% 4.75% 4.96%

Cellulose 4.75% 4.85% 4.08% 4.06% 4.68 5.00%

Note: Water, vitamins, phospholipids, myo-inositol, isoflavones, saponins, enzymes, etc. The difference is not significant and has little effect on the production of roti.

② Storage

The production of bean curd bamboo has quite strict requirements for the storage of soybeans, if the occurrence of soybean mold or weathering (oxidation) will affect the loss of protein and fat components in the structure of soybeans, so the storage of the production process is critical.

Soybean storage characteristics

(1) soybean hygroscopicity, easy to moldy soybean seed grain seed coat is thin, germination holes, hygroscopicity is stronger than wheat, corn. Soybean moisture absorption after moisture, volume expansion, very easy to mold. Beginning is soft, seed coat gray, whitish, a slight odor, followed by swelling, deformation, umbilical red, broken grain colonies, quality deteriorated sharply.

(2) soybean easy to go oil, red change through the high temperature season storage of soybeans, often two cotyledons by the umbilical cord color red, after the cotyledon red deepening and expanding, the serious occurrence of immersion in oil, at the same time high temperature and high humidity also make the soybean germination force is reduced. Soybeans go oil after the red change, the oil rate is reduced, soybean oil color deepening, do tofu has a sour taste, do soymilk color red.

Soybean storage methods

(1) strict control of storage moisture, long-term storage of soybeans can not exceed 12% moisture, storage of high moisture soybeans, you can use the sun treatment, but to be cooled before storage.

(2) Timely ventilation, heat dissipation of moisture between the new storage of soybean grain moisture is not uniform, coupled with the role of soybean ripening, the heap of moisture and heat is easy to accumulate, resulting in heat and mold, so we must timely ventilation, heat dissipation of moisture.

(3) low-temperature closed storage into the winter after the ventilation should be strengthened to reduce the temperature, while the spring before the warmth of the use of pressure cover or plastic film closed storage, generally can be safe in the summer.

3 ③ drying (drying)

Soybeans are generally collected in varying degrees of dryness and wetness, uniform storage will be different, so it must be drying (drying), drying is the natural drying through the heat of the sun, drying is not in the case of sunlight processing, need to be equipped with a drying room. Of course for investors will increase the investment burden.

4 Crushing and peeling

Crushing and peeling is the appearance of soybean wood shells from the soybean to separate out, the impact of its presence will lead to the rotting bamboo color deterioration, but also to reduce the soaking time, but also without crushing and peeling, because of the soaking process of soybean wood shells will be softened from the filter separated from the soybean, but a small part of the inflow into soybean milk, resulting in the rotting bamboo color and taste. The color and taste of the bean curd will deteriorate. The first thing you need to do is to get rid of the skin of the skin, so that you can get rid of the skin of the skin.

⑤ Soaking

Soaking is mainly to soften soybeans, so that the protein, fat and other components are completely extracted, but in the process of soaking the protease in soybeans will be moldy, so that the soaking water, soybeans into the acid, which directly affects the color of the bamboo and bamboo rate, so in the process of adding the appropriate neutralization materials, so that the PH value is neutral. To regular soaking, the water temperature should be controlled at about 20 ℃, add alkali 1%-3%, PH value of 7.5-8, time control according to the different temperatures to regulate, summer general 3-4 hours, winter general 6-8 hours, spring and fall general 5-6 hours. The amount of water added is about 2 times that of the soybeans, and the soaked soybeans should gain about 1 times their weight, and must be prevented from rotting.

6 Grinding

The process of grinding is mainly the main structure of the soybean chain is disrupted, to facilitate the extraction of soybean proteins, fats and other components, but the fiber is not able to knot bamboo, which has been mentioned before the impact of it on the bamboo, so try to extract it, there are high rates of bamboo, but the color of the bamboo is not good mainly because the bamboo is mixed with a large number of fibers, the color required to be selected then! Stone mill (grinder) because the fiber is mainly extracted through the filter, stone mill grinding pulp for fiber damage is not very big, it can make the fiber to keep the length can be extracted out, the electric mill can not, because the speed is too high, so that it will flow into the soymilk, the choice of this choice is mainly based on the customer's needs to choose. The concentration of the pulp water to the degree of boomerang 0.7-1.0 is appropriate. Soybean residue (per 100 grams) composition content is:

Protein Carbohydrates Fat Moisture Vegetable Fiber Ash

3.2g 3.70g 0.80g 89.2g 2.60g 0.5g

⑦ Initial slag-slurry separation

Initial slag-slurry separation is the slag slurry initially separated because of the process, it can only be a maximum of Extraction of soybean slurry mixture of soybean components (calculated as a percentage) of about 85%, there are 15% because of the inherent viscosity of soybean milk and stay in the slag, which is why the second separation of the reasons.

⑧ Add water and stir

Why add water, mainly because of the inherent viscosity of soybean milk, making it difficult to separate from the dregs, add water is to dilute the dregs and residual soybean milk, better after the second separation.

9 secondary slurry separation

Second slurry separation is to add water after the slurry separation again, but it can only extract the maximum slurry mixture of soybean milk 9% or so, there are also 6% because of the inherent viscosity of soybean milk continues to stay in the slag, which is why the three times the separation of the reasons. The separated pulp water is used in the addition of water to the grinding of pulp, because only in this way can not reduce and the separated pulp water is used in the addition of water to the grinding of pulp, because only in this way can not reduce the degree of boomerang.

⑩ Add water to stir

Mainly also because of the inherent viscosity of soybean milk, add water and the same reason as the ⑧ is also to dilute the dregs and residual soybean milk, better after three separations.

(11) three slurry separation

Three slurry separation is also the slurry after adding water to separate out again, but it can maximize the extraction of slurry mixture in the soybean milk about 5%, there is also 1% because of the inherent viscosity of soybean milk continues to stay in the soybean residue, three slurry separation of slurry is not directly placed in the soybean milk, but the use of which to dilute the first separation of the residue of the soybean, the first separation of the slurry. If added to the soymilk will make the boomerang of soymilk will become smaller. Of course, some customers do not fully extract, exempt from the three times the process of slag separation, mainly for raising some poultry, livestock and so on. Because raising poultry, livestock and so on, they also need nutrition.

(12) Storage pulp

The role of storage pulp can be used or not, according to customer demand to make. It is mainly to prepare for the increase in the amount of separation, and the bamboo pot can not meet the amount of separation, but also can not miss the work of the case and standby.

(13) Cooking

Cooking is the extraction of soymilk cooked, cooked soymilk is the principle of the molecular structure of soybeans in the reorganization of the molecular structure in order to cool the molecular structure of the reorganization. So this step is necessary, some domestic manufacturers are using raw pulp directly to heat up bamboo, it is the same principle, the only defect is the output rate is low, poor color, but more energy saving. Temperature less than 100 ℃, can not cook too old, the temperature as long as it reaches 100 ℃ can be, in order to prevent the phenomenon of false boiling, you can add 0.1% of the soybean milk defoamer, in addition, in order to prevent the bamboo in the bamboo drying break, to ensure that the finished product color, you can add 0.5% of the glycerol and the appropriate amount of decolorant,

(14) Conveyor

is a good cooked soybean milk using sanitary stainless steel pipe Conveying into the bamboo-raising pot.

(15) bamboo

Bamboo also pick skin or pick film, this is the most important part of the production process of bamboo, the specific operation is the first fierce fire will start the bamboo pot of soya bean paste boiling, and then to control the temperature, is the temperature control in 80 ℃ or so, at the same time, to remove the surface of the pot of the white bubble film, after 5-6 minutes, the surface of the paste naturally condense a layer of film, that is, for the bamboo film, film containing oil, to reach a certain thickness, you can uncover bamboo. Reach a certain thickness can be uncovered bamboo, uncovered bamboo according to the need can be divided into support bamboo, flat bamboo, triangular bamboo, bamboo skin, etc., hanging drying rod can not be used with metal, must be used with wooden, because the metal is a good conductor of heat, it is easy to cause bamboo and rod adhesion. In uncovering the bamboo must pay attention to several links, first of all, must make the pot pulp to maintain a constant temperature state, the temperature should be 80 ℃ or so, the temperature difference is too large will appear pulp into a tofu flower, can not film; Secondly, can not be continuous fierce fire, and can not be the temperature from time to time, otherwise it will cause the pot low burn scar, the yield decline; Finally, the pot must be cleaned up the white froth, otherwise it will affect the formation of the film.

(16) Drying

The drying of the rotting film is suitable for drying, should not be bursting into the sun, the rotting film after sun exposure is easy to be moldy in storage. Rot film in the rod does not drip pulp water can enter the drying room, in order to ensure quality, the fire temperature should not be too high will affect the color of the rotting bamboo, initially to maintain the temperature of the drying room to 60 ℃ or so, the relative humidity of 50% -60%, time 1 hour, and then low-temperature and low-humidity treatment, that is, the temperature of 50 ℃, the relative humidity of 18%-25%, time 2-5 hours, after all the drying rotting bamboo moisture content of 9%. If it appears that the rotting bamboo is not vertical, it should be treated by spraying steam.

(17) Packaging

Dried rotting bamboo according to color, length, quality grading packaging, at present, the market is generally divided into one, two, three, and so on outside the four levels. Specific packaging according to the actual situation of the manufacturer to order.

2008