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
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[0024] Example 1
[0025] Take 500g of wet bean dregs (85% water content), a by-product of the production of soy protein isolate, add 1075mL of water, stir evenly, adjust the pH to 4.0 with citric acid, at 150℃ for 2 hours, cool to 30℃ water bath, add acid protease to make the enzyme The active system reaches 50u / ml, the pH is adjusted to 4.0, and the stirring is continued, and the reaction time is 4 hours to obtain foam-stable soybean fiber with strong water absorption.
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[0026] Example 2
[0027] The product obtained in Example 1 is passed through a colloid mill several times to allow it to pass through a 200-mesh sieve to obtain a foam-stabilized soybean fiber with fine mouthfeel and strong water absorption.
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[0028] Example 3
[0029] The product obtained in Example 2 was subjected to plate and frame filter press to make the fiber moisture reach 85%, and a foam-stabilized soybean fiber with a fine taste and mainly containing bound water was obtained.
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