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Vegetable Soybean Frozen Processing Technology
Vegetable soybean is a kind of soybean, commonly known as soybeans, white soybeans, named because of its fresh beans covered with white hair on the shell. The fresh vegetables are rich in nutrients, crisp and tender, with a clear flavor and good taste. Japanese people especially like to eat. The annual consumption is about 100,000 tons. More than 90% of quick-frozen vegetable soy beans produced in China are sold to Japan. The processing techniques for quick-frozen vegetable soybeans are now described as follows: 1 Selection and processing of raw materials 1.1 Selection of raw materials for vegetable soybeans exported to Japan must be large and white. Fine varieties such as 292, 305 are processing raw materials. Local varieties with small, yellowish pods are not popular. Vegetable soy raw materials must be fresh, full of beans, moderate maturity, bean pods are green, hair on the folder is white, beans green, pod length of 35mm or more, width of about 10mm. The morphology is good and the bean stalk is short, with no less than 2 grains per kidney bean. Remove pods with rust, insects, severe damage or rupture, and poorly developed bean kernels. 1.2 Cleaning of raw materials The selected raw materials shall be washed with clean water. When cleaning, the raw materials shall be placed in round or rectangular stainless steel sinks. The equipment in the tank shall be agitated to help the raw materials to be turned over and the flow of water to be washed or placed under vibration spray. In the washing machine, the water is sprayed on a vibrating metal screen, followed by transporting the leaching water into the blancher. 1.3 Hot soup Hot soup, also known as blanching, is an important step in the processing of quick-frozen vegetable soybeans. The blanching can passivate the activity of the enzyme in vegetable soybean, prevent the yellowing and odor of vegetable soybean during freezing and refrigerating, and ensure that the vegetable soybean maintains good quality while reducing the attached microbial and pesticide residues on the surface of vegetable soybean. . In addition, the color of the green vegetable soybeans can be made more vivid and beautiful. The hot water must be kept clean and replaced with fresh water. The pH is controlled between 6.5 and 7.0. During the blanching process, the hot water becomes acidic due to the influence of organic acids in the soybeans. It can be used with 2% sodium carbonate. Adjustment, otherwise the green vegetable soy will be destroyed under the influence of acidic water chlorophyll will become pheophytin, so that the vegetable soybean gradually loses green and becomes yellow-brown during freezing and cold storage, and the frozen product loses its commercial value. 1.4 Frozen vegetable Soybeans should be cooled in time after being blanched. The temperature of the cooling medium should be low, and the speed should be fast, so as to keep the green and bright green beans, and they will not change color during long-term cold storage. After the food is hot, the soybeans are soaked in cold water and then immersed in a cooling tank. The cold water is used to continue the cooling. The cooling water temperature is preferably below 5°C, so that the center temperature of soybeans can reach 10°C or less quickly during a period of time to achieve cooling. It is best to use a healthy ice water cooling to make vegetable soybeans look better. 1.5 Cooled vegetable soybeans are selected and transferred to a vibrating screen or onto a picking table via a conveyor belt. Yellow, damaged and unacceptable cardamom are picked out, and the water is drained at the same time, and then it enters the quick freezing machine to freeze. 2 Principles and Process of Quick-freezing 2.1 Principle of Quick-freezing Vegetable frozen Soy Sauce is often used in quick-frozen vegetables. This machine is a kind of advanced equipment for rapid freezing of monomers. It is installed in a heat-insulating box with a mesh conveyor and The chiller, the raw material is placed on the horizontal screen, driven by the high-speed and low-temperature airflow, causing the raw material layer to generate a "suspended" phenomenon, so that the original two are fluid and continue to creep forward and freeze. As the strong cold air blows upward from the bottom of the screen hole, the objects are lifted up and separated from each other, and the monomer raw material is surrounded by cold air, so that the raw material monomers are frozen. The cold source enters the evaporator in the quick-freezing cabinet from the liquid supply pipe in the refrigerator room, liquid ammonia exchanges with the heat radiated from the raw material layer, and keeps the incubator at -35°C to 40°C. Vegetable soy must use the monomer fast freezing method to effectively prevent the vegetable soy due to slow freezing cause intercellular water to produce large ice crystals, causing the pod to burst, and at the same time reduce the loss of cell juice after thawing and keep its original color , aroma, taste, and nutrient composition and its good organization. 2.2 Quick-freeze process Before the production of the quick-freezing machine, all parts of the quick-freezing machine shall be cleaned and disinfected with a high-pressure water gun, and then turned on. The pre-cooling shall be pre-cooled below -25°C in the freezing room, and the processed raw materials shall be brought up from the lifting conveyor belt and the high-speed cold air flow from the screen. Between the gaps, vegetable soy is blown up from the bottom upward to rapidly freeze the monomers. The freezing temperature is between -20°C and -25°C, and the freezing time is about 10 minutes. The vegetable soy is continuously discharged from the discharge chute to the belt conveyor and sent to the low-temperature packaging workshop for immediate bagging and weighing. And through the metal detector inspection, sealing, storage and storage frozen. In this continuous production without shutdown, it is usually necessary to stop the defrosting with cooling water every 7 h. 3 Packaging and Frozen Storage 3.1 Packaging and packaging workshops must maintain a low temperature environment of -5°C. Packers, utensils, uniforms, etc. must be kept clean and sanitized regularly. Non-workers are not allowed to enter the packaging workshop arbitrarily and to prevent contamination of contaminants. The packaging material must be a non-toxic polyethylene film bag with low temperature resistance, low air permeability and no odor. The double corrugated carton for outer packaging is coated with a moisture-proof oil layer to maintain good moisture resistance, and is lined with a layer of clean wax paper. The net weight of each box is 10kg. The outer box is sealed with adhesive tape and brushed into the cold storage. 3.2 Frozen frozen vegetable soybeans must be stored in cold storage special refrigerators, refrigerated temperature -20 °C ~ -25 °C, temperature fluctuation range 1 °C, relative humidity 95% to 100%, within 5% of the fluctuation range, refrigeration temperature Stability, less change. The refrigerated temperature and frozen vegetable soy temperature should remain basically the same. If the temperature of the refrigerator frequently changes up and down, the tiny ice crystals formed in the vegetable soy cells will quickly freeze and recrystallize and recrystallize when the temperature rises, destroying the tiny crystal structure of ice, and slowly forming large ones. The ice crystals make the frozen crystals lose the advantages of the original quick-freezing, resulting in a drop in quality. Therefore, the quick-frozen vegetable soy should not only pay attention to the length of storage time in the cold storage management of frozen vegetables, but also pay attention to changes in the temperature of frozen storage to ensure quick freezing. Vegetable soybeans are kept frozen for one year without deterioration.
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