Method for preparing soybean sauce rich in soluble dietary fibers

A dietary fiber and soluble technology, which is applied in the field of preparation of soybean paste rich in soluble dietary fiber, can solve the problems of difficult development and utilization of bean dregs, high fiber content of bean dregs, large fiber particles, etc., to facilitate digestion and absorption, and eliminate beany smell , the effect of high physiological activity

Inactive Publication Date: 2009-10-21
天津市利民调料有限公司
View PDF2 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high fiber content of bean dregs, large fiber particles, and rough taste, a large amount of beany smell remains in bean dregs during soybean processing, which makes

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] A preparation method of soybean paste rich in soluble dietary fiber, the steps are as follows:

[0024] (1) Mix the bean dregs raw materials for sterilization, cool 40-50°C, adjust pH 3.3-3.5, add complex cellulase for 0.8-1.2 hours, and then heat up to 85-95°C to inactivate the enzyme for 8-12 minutes;

[0025] (2) After inactivating the enzyme, inoculate the mold, and ferment and culture on a shaker for 24-48 hours to obtain a mature liquid fermentation broth;

[0026] (3) Adding a quality improver to the above-mentioned liquid fermentation broth, and after mixing and homogenizing, a finished product of soybean paste rich in soluble dietary fiber is obtained.

Example Embodiment

[0027] Example 1:

[0028] (1) Take 10kg of fresh wet soybean dregs, add 20kg of yellow pulp water, cook for 8 minutes at 121℃, wait until the soybean dregs are cooled to 40-50℃, adjust pH 3.3-3.5 with citric acid, add 0.12% compound cellulase Enzymatic hydrolysis for 1 hour, then heat up to 90°C to inactivate the enzyme for 10 minutes;

[0029] (2) Connect with Actinomucor elegans, and ferment for 48 hours at 100r / min to obtain mature liquid fermentation broth;

[0030] (3) Add 0.3% of xanthan gum, 0.4% of sodium hexametaphosphate, 0.5% of sodium pyrophosphate, and 3% of whey powder to the above-mentioned liquid fermentation broth to mix and homogenize, and pour into plastic after cooling. In the box.

Example Embodiment

[0031] Example 2:

[0032] (1) Add 5kg of dried okara into 15kg of yellow syrup water, cook for 8 minutes at 121°C, wait until the okara is cooled to 40-50°C, adjust the pH to 3.3-3.5 with citric acid, and add 0.12% compound cellulase for enzymatic hydrolysis 1 hour, then heat up to 90°C to inactivate the enzyme for 10 minutes;

[0033] (2) Connect Actinomucor elegans and Rhizopus under aseptic conditions, and ferment for 24 hours at 100r / min to obtain mature liquid fermentation broth;

[0034] (3) Add 0.3% carrageenan, 0.2% sucrose fatty acid ester, 0.5% sodium pyrophosphate, and 3% modified starch to the above liquid fermentation broth to mix and homogenize, and then pour it into a hose packaging bag after cooling.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for preparing soybean sauce rich in soluble dietary fibers, which comprises the following steps: (1) after bean dreg raw materials are mixed and sterilized, cooling the raw materials to between 40 and 50 DEG C, adjusting the pH to between 3.3 and 3.5, adding composite cellulase into the raw materials to carry out enzymolysis for 0.8 to 1.2 hours, and then raisingthe temperature to between 85 and 95 DEG C to inactivate the enzyme for 8 to 12 minutes; (2) after the enzyme is inactivated, grafting mildew to the raw materials, and culturing the raw materials for24 to 48 hours by shaking fermentation to obtain mature fermentation liquid; and (3) adding a quality modifier into the fermentation liquid, and blending and homogenizing the mixture to obtain a finished product of the soybean sauce rich in the soluble dietary fibers. The dietary fibers in the bean dregs are micronized through the actions of the cellulase and microbe so as to increase the amount of the soluble dietary fibers, eliminate the rough feeling and beany flavor of the bean dregs, increase the content of free amino acid and physiological active polypeptide, facilitate digestive absorption of nutrient contents, further improve the nutritional value of the bean dregs, and lay the foundation for large-scale industrialized production of functional soybean fiber sauce.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of soybean paste rich in soluble dietary fiber. Background technique [0002] Bean curd is one of the traditional food of Chinese, is liked by most consumers, and its kind is also more and more diversified. A large amount of yellow jelly water and bean dregs will be produced during the processing of soybean products. The total amount of yellow jelly water is 5.5 to 7 times the mass of soybeans. The yellow jelly water contains about 0.2% to 0.4% of protein, 0.4% of reducing sugar and vitamins. Nutrients such as organic acids, water-soluble proteins, amino acids, lipids, etc. At present, a large amount of soybean yellow pulp is discharged as waste, which not only causes waste but also pollutes the environment. Okara is another major by-product in the processing of soybean products, which has rich nutritional value. Bean dregs are rich in dietary fiber, of which cellulose ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/24A23L1/211A23L1/28A23L1/30A23L31/00A23L33/10A23L33/175A23L33/18A23L33/22
Inventor 万守朋汪建明贾磊
Owner 天津市利民调料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap