Peas, also known as beans, beans, beans, beans, etc., China is the world's largest pea growing country, with an annual output of 5 million tons of peas, accounting for 40.7% of the world's total production. Pea is very rich in nutrients, it can not only provide most of the carbohydrates (starch content is about 50%), but also one of the important protein resources for human consumption and animal feeding. Pea contains 20-24% of protein, and the ratio of amino acids is relatively balanced. The eight essential amino acids required by the human body are lower than the content of methionine, and the rest reaches the FAO/WHO recommended model plant. In addition peas also contain 1-2.7% fat and a large amount of trace elements and vitamins. The peas are sweet and pungent. They have the effect of urinating and urinating and healing sores. It has also been reported that peas also have the effect of lowering cholesterol, promoting bile secretion and activating liver function. At present, the price of peas is much cheaper than other beans, and its application prospects have received widespread attention at home and abroad. The products processed mainly from peas include pea starch, pea protein separation, pea puffed powder, deep-fried peas, and canned green peas. The processing of pea soya milk is still blank. Soymilk is a vegetable protein drink containing high-quality vegetable protein, vegetable fat, vitamins and inorganic salts that are easily absorbed by the body. Its nutritional value is comparable to that of milk, but its price is low, it is convenient to drink, and it is superior to milk in some aspects. With the development of the beverage industry in China, the production and sales of soy milk is increasing day by day and it has a very broad prospect for development. In order to further develop and utilize the pea resources in China, the production technology of pea soya milk is introduced as follows. First, the process flow. Peas, Soybeans → Pre-cleaning → Soaking → Inactivation of lipoxygenase → Peeling → Grinding → Slurry Separation → Slurry Filtration → Enzymolysis → Blending → Homogenization → Vacuum Deodorization → Sterilization → Soymilk II, Operation Points 1, Raw Materials The screening, cleaning and soaking. The grain should be full of peas and soybeans that are full of pests and mildew. After washing with tap water, the soybeans are soaked in 0.5% sodium bicarbonate solution for 10 hours; the peas are light green in color, and the chlorophyll contains light, heat, and acid. Sensitive, easy to change during storage or processing, will affect the quality of the product, so you need to use sodium bicarbonate 0.2%, 0.15% zinc acetate, 0.1% trisodium citrate mixed color solution soaked in normal temperature for 15-18 hours, After the bean is fully inflated and picked up, the ratio of soaking liquid to bean is 3:1. 2, inactivated lipoxygenase. This process is the passivation of lipoxygenase that causes bean odor and astringency to reduce the product's bad odor and taste. The method is: put the soaked peas and soybeans in a boiling 0.5% sodium bicarbonate solution and blanch for 6 minutes, remove and rinse with tap water and drain water. 3, peeling. Seed coat contains less ingredients and poor quality. In addition, the seed coat contains particularly high sugar and saponin components. Can directly affect the quality of soy milk products. After soaking, the beans were mechanically rubbed and rinsed to elute the skin. 4, refining. In the production of soy milk, the general requirement for the refining process is the fineness of the grinding. In general, solids with a fineness of 90% or more can pass through a 150 mesh filter. For this reason, coarse and fine two-refining methods were used. 10 times as much water as beans was added. After coarse grinding by a refiner, fine grinding was carried out by colloidal grinding, which was beneficial to increase protein recovery. 5, slurry separation. Separation of slag is often performed by centrifugation. Commonly used separation equipment includes a three-legged centrifuge and a decanter centrifuge. Slurry separation using hot slurry separation can reduce the viscosity of the slurry, help separation and ensure protein recovery. 6, enzymatic hydrolysis. Because peas contain a large amount of starch components, it is easy to cause layered precipitation of soy milk. In order to reduce the effect of starch on the stability of soymilk, soymilk can be used to process soybean milk and α-amylase can be added to soybean milk to partially liquefy starch and rapidly degrade to dextrin. Oligosaccharides increase product stability. 0.5浆α-amylase was added to the slurry, and the enzymolysis temperature was 40°C. The enzymolysis time was 30 minutes. After enzymatic hydrolysis boiled for 5 minutes and filtered through a filter cloth. 7, deployment. Under strong stirring, ingredients such as milk, sugar, and emulsifier are added separately. The ingredients are first dissolved in water and the sugar is added after filtration. The above-obtained soybean milk was added to fresh milk at a ratio of 10:3, and then 4% of the granulated sugar was added thereto, and finally an appropriate amount of stabilizer and 2% of a quality improver (sodium phosphate) were added. 8, homogeneous. In order to prevent the separation of milk phase, fat floating, and protein precipitation in soymilk products and improve the taste of soymilk, protein particles and water molecules need to be fully hydrated to form a more stable system. The prepared slurry was heated to 80-90°C and homogenized with a homogenizer at a pressure of 25 MPa and homogenized at least twice. 9, vacuum dislocation. Vacuum dehydration is to quickly introduce the feed solution at about 80°C into the vacuum chamber. Under a vacuum of 26.6-39.9 kPa, the soymilk will bump and the odor substances in the soymilk will be quickly discharged with water vapor. 10, high temperature sterilization: soy milk is rich in protein, fat, it is easy to degenerate, so the degassed soybean milk need ultra-high temperature instant sterilization, process conditions for 137 °C 4 seconds, and cooled to 15-20 °C, cooled soy milk Enter the aseptic sealer for canning.
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