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Method for preparing foam stabilized soybean fibers

A soybean fiber and foam stabilization technology, applied in food preparation, dough processing, baking and other directions, can solve the problems of complex processing process, rough taste, cumbersome steps, etc., and achieve high nutritional value, outstanding functionality, and simple production process. Effect

Inactive Publication Date: 2012-07-11
EAST CHINA NORMAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method requires the raw material to be microcrystalline cellulose with high purity, and the processing process is complicated. Although the cellulose is endowed with functionality, the steps are cumbersome and difficult to implement.
[0008] The invention solves the problems of bean dregs fiber reuse, function development and rough taste, and proposes a preparation method of functional soybean dietary fiber with foam stability, through chemical modification and enzyme treatment of soybean dregs, and then grinding and refining Treatment and dehydration treatment to obtain functional dietary fiber that can be eaten, can stabilize the bubble structure in the food, and has a delicate taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 500g of wet bean dregs (water content 85%), a by-product of the production of soybean protein isolate, add 1075mL of water, stir evenly, adjust the pH to 4.0 with citric acid, cool to 30°C in a water bath for 2 hours at 150°C, add acid protease to make the enzyme The active system reaches 50u / ml, the pH value is adjusted to 4.0, the stirring is continued, the reaction time is 4 hours, and the foam-stabilized soybean fiber with strong water absorption is obtained.

Embodiment 2

[0027] The product obtained in Example 1 is passed through the colloid mill several times so that it can pass through a 200-mesh sieve to obtain foam-stabilized soybean fiber with fine and smooth mouthfeel and strong water absorption.

Embodiment 3

[0029] The product obtained in Example 2 was subjected to plate and frame filter press to make the moisture content of the fiber reach 85%, so as to obtain a foam-stabilized soybean fiber with fine taste and mainly containing bound water.

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PUM

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Abstract

The invention relates to a method for preparing foam stabilized soybean fibers. The method comprises the following steps of: performing chemical modification and enzyme treatment on soybean dregs, grinding and thinning, and dehydrating to obtain functional soybean fibers which have stable foam structures and a fine mouthfeel. The prepared foam stabilized soybean fibers have high foam stability, emulsification stability, water absorption expansibility and thixotropy, and can be widely used for processing cake and the like.

Description

technical field [0001] The invention relates to a preparation method of dietary fiber, more particularly to a preparation method of foam-stabilized functional soybean fiber. Background technique [0002] At present, there are dietary fiber products in the domestic and foreign markets. Countries such as the United States, Germany, and Japan pay more attention to the development of dietary fiber products, and have already possessed a certain industrial scale. Dietary fiber foods are quite common in the United States, Japan and European countries, especially in baked foods. Foreign countries have already realized the industrialization of dietary fiber, and continue to develop its functionality to expand its application value. The research and development of dietary fiber in China started relatively late, and a large number of fiber resources are urgently needed to be developed and utilized. So far, the preparation of dietary fiber in my country is basically still in the stage ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A21D2/36A23L11/00
Inventor 高红亮吕远常忠义谭静张亦澜黄橙子崔红亮
Owner EAST CHINA NORMAL UNIVERSITY
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