Preparation method of freeze-thaw stable type soybean fibers

A soybean fiber, freeze-thaw stability technology, applied in the field of preparation of soybean dietary fiber, can solve problems such as rough taste, cellulose is not suitable for consumption, and affects food texture, etc., to achieve outstanding functionality, controllable reaction hydrolysis degree, high The effect of freeze-thaw stability

Inactive Publication Date: 2012-07-11
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

Although this method can reduce the particle size of cellulose, the prepared cellulose is not suitable for consumption
[0008] The invention solves the problems of reuse of bean dregs, rough taste, affecting food texture, etc., and proposes a preparation method of functional soybean fiber with freeze-thaw stability. By performing special enzyme treatment and refinement treatment on bean dregs, Improve its freeze-thaw stability, thickening, emulsification, etc., and enhance its delicate taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 100g of wet bean dregs (water content 85%), a by-product of soybean protein isolate production, add 2000mL of 45°C water, stir well, adjust the pH value to 6.0-8.0; add 2.0g each of neutral protease and xylanase at the same time, The temperature is 40°C, the hydrolysis pH is 7.0, the stirring is continued, and the hydrolysis time is 3 hours to obtain soybean fiber with freeze-thaw stability.

Embodiment 2

[0025] The product obtained in Example 1 was crushed by airflow so that it could pass through a 300-mesh sieve to obtain a freeze-thaw stable soybean fiber with fine and smooth mouthfeel and strong water absorption.

Embodiment 3

[0027] The product obtained in Example 2 was centrifuged under the conditions of a centrifugal force of 5000 g and a centrifugation time of 60 minutes, and the supernatant liquid was removed to obtain a freeze-thaw stable soybean fiber with a delicate taste and mainly containing bound water.

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PUM

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Abstract

The invention relates to a preparation method of freeze-thaw stable type soybean fibers, which comprises the steps of firstly dispersing soybean dregs in water uniformly, then performing enzyme treatment and refining treatment, and finally dehydrating to obtain the freeze-thaw stable type soybean fibers with freeze-thaw stability and a delicate taste. The freeze-thaw stable type fibers prepared by the method of the invention have high freeze-thaw stability, thickening property and emulsibility, and can be widely applied for making ice cream products.

Description

technical field [0001] The invention relates to a preparation method of dietary fiber, in particular to a preparation method of freeze-thaw stable soybean dietary fiber. Background technique [0002] With the development of science and technology and the improvement of people's living standards, people have begun to re-understand dietary fiber from the perspective of nutrition. Dietary fiber is the "seventh largest nutrient" after sugar, fat, protein and other substances. Okara contains not only rich dietary fiber (content is more than 60%), but also high-quality soybean protein (content is about 20%) . Studies have proved that a large part of the nutrients in soybeans are concentrated in bean dregs. In addition to rich protein and dietary fiber, bean dregs also contain minerals such as calcium, phosphorus, and iron. [0003] According to the different solubility, dietary fiber is divided into soluble fiber and insoluble fiber. Among them, soluble dietary fiber includes p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/308
Inventor 常忠义吕远高红亮谭静张亦澜黄橙子崔红亮
Owner EAST CHINA NORMAL UNIV
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