Disadvantages of cooked bean products

1, the price of pulping process equipment is relatively high. Because several domestic bean products equipment enterprises are developing equipment based on Japanese and Korean technologies, for the sake of ensuring product quality and production safety, more costs will be added in terms of configuration and material accuracy. Although the developed similar equipment is much cheaper than Japan and South Korea, it is still much more expensive than the traditional virgin pulp process equipment, so enterprises with insufficient funds will stop at the traditional one.

2. The yield of cooked soybean milk is lower than the traditional model. Because the cooked soybean milk technology imported from Japan and South Korea adopts the one-time extrusion separation process of pulp residue, the pulp yield of natural soybean milk is about 10~20% lower than that of raw soybean milk technology. However, as long as it is reformed, the output of the original pulp process can also be achieved. Our company combines the cooked pulp process and the virgin pulp process into one, which greatly improves the output.

3. The operation and control of the pulping process need certain skills and knowledge, especially the control of soybean pulping process and the control of the temperature gradient of pulping. In the past two years, some enterprises that have adopted the cooked pulp technology have only encountered setbacks in blind production without studying the technology, and some enterprises doubt the advanced nature of the cooked pulp technology.

4. The traditional experience and ideas of many old masters in traditional old enterprises limit the popularization of pulping technology. In addition to low soybean yield, they also think that energy consumption is high, and bean dregs need to be heated, which increases energy consumption. However, they didn't expect that the bean dregs cooked by heating could have a good and wide range of uses.

Comparison between raw pulp technology and cooked pulp technology;

1. Comparison of production processes and methods

Compared with the original pulp technology, the cooked pulp technology in bean products processing is mainly characterized by the pulping process of boiling pulp after bean dregs are separated from soybean milk. The main feature of pulping process is the pulping process of separating bean dregs from soybean milk after the pulping process is completed.

In the original pulp process, soybean milk and bean dregs are usually separated by three centrifuges, while in the cooked pulp process, the separation of bean dregs can be completed mainly by one-time extrusion of equipment.

2. The output of soybean milk.

In people's past consciousness, it was thought that the yield of virgin pulp technology would be higher. However, through our comparison of the two technologies, we come to the conclusion that the yield of soybean milk by boiling technology is higher. The main reason is that the transfer speed of nutrients is slow when the temperature is low in the original pulp process, and it is necessary to wash the bean dregs several times to extract nutrients from soybeans, while the extraction temperature is higher in the cooked pulp process, which makes it easier to extract nutrients.

In addition, the water content of bean dregs by centrifugal separation in the original pulp process is generally above 80%, while the water content of bean dregs by extrusion separation in the cooked pulp process can be lower than 70%. When we produce 1 1Brix soybean milk through processing, the extraction rate of cooked soybean milk is about 10% higher than that of raw soybean milk.

3. As far as the yield of soybean milk during cooking pulp processing is concerned.

In the process of making old bean curd, dried bean curd and louver, cooked soybean milk surpassed raw soybean milk in product quality and yield. When soybean milk with the same concentration 1 1Bx and the same dosage is used to process old tofu, the yield of cooked soybean milk is 5~ 10% higher than that of raw soybean milk, and the elasticity of tofu is better. Therefore, it can be judged that the cooked pulp technology has great advantages in water retention and organizational structure ductility.

4. Talking about the flavor of bean products.

Through a lot of research, it can be found that in the production of cooking pulp, the content of sweet 3- methylbutyraldehyde is high, and the content of hexanal with beany smell is low. The research on the processing technology of raw pulp showed that the content of 3- methylbutyraldehyde was low and the content of hexanal was high in the beany smell. Soymilk prepared by cooked pulp method is higher than that prepared by virgin pulp method in non-bean flavor such as bean flavor, sweetness and grain flavor, and lower than that prepared by virgin pulp method in bean flavor.