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Preparation technique and application of non-odor soybean

A preparation process and soybean technology, which are applied in the field of preparation technology of non-odorous soybeans, can solve the problems of long time required, reduced nutritional value, slow effect and the like, and achieve the effects of energy saving and good removal effect.

Inactive Publication Date: 2013-02-06
桂仕林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is slow in action, takes a long time, and consumes a lot of energy. It not only increases the cost, but also easily causes soybean protein degradation and reduces the nutritional value.

Method used

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  • Preparation technique and application of non-odor soybean
  • Preparation technique and application of non-odor soybean
  • Preparation technique and application of non-odor soybean

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation process of fishy-free soybeans, comprising the following steps:

[0020] 1) Cleaning: the raw soybeans are sequentially screened, air-selected, and magnetically separated to remove impurities in the raw soybeans to obtain cleaned soybeans;

[0021] The screening process: using the difference in sieve holes to remove impurities that are different in size from the raw soybeans;

[0022] The winnowing process: utilizing the difference in material density, using blowing to separate and remove impurities;

[0023] The magnetic separation treatment: using a magnet to remove magnetic impurities in the raw soybeans;

[0024] 2) Alkali treatment: mix the cleaned soybeans with an alkali solution with a concentration of 0.05-1.5% to obtain alkali-treated soybeans; the weight-number ratio of the alkaline solution to the cleaned soybeans is 1-1. 10:1, pH value is 7.5~9.5;

[0025] 3) Microwave treatment: carry out microwave treatment on the soybeans after the alkali...

Embodiment 2

[0035] This example is an optimization scheme based on Example 1, and provides a process for preparing non-smelly soybeans. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0036] The preparation process of a kind of fishy-free soybean described in the present embodiment is improved in that:

[0037] Step 2) Alkali treatment: the soybeans after the cleaning are mixed with 0.5% NaHCO 3 The solutions are mixed to obtain the soybean after the alkali treatment; the NaHCO 3 The weight and number ratio of solution and soybean after cleaning is 5:1;

[0038] Step 3) Microwave treatment: perform microwave treatment on the above alkali-treated soybeans to obtain microwave-treated soybeans; the microwave treatment time is 10 minutes, and the ...

Embodiment 3

[0053] This example is an optimization scheme based on Example 1, and provides a process for preparing non-smelly soybeans. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0054] The preparation process of a kind of fishy-free soybean described in the present embodiment is improved in that:

[0055] Step 2) Alkali treatment: the soybeans after the cleaning and the concentration of 0.5% KHCO 3 The solutions are mixed to obtain the soybean after the alkali treatment; the KHCO 3 The weight and number ratio of solution and soybean after cleaning is 1:1;

[0056] Step 3) Microwave treatment: perform microwave treatment on the above alkali-treated soybeans to obtain microwave-treated soybeans; the microwave treatment time is 5 minutes, a...

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Abstract

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.

Description

technical field [0001] The invention relates to the field of preparation of bean products, in particular to a preparation process and application of fishy-free soybeans. Background technique [0002] Soybeans are rich in nutrients, with a protein content of about 40%. They are rich in essential amino acids, oleic acid, linoleic acid, linolenic acid, etc., as well as lecithin, cephalin, and soybean isoflavones. In addition, they are also rich in mineral elements , such as calcium, iron, phosphorus, etc. With the improvement of people's living standards in our country, excessive intake of animal protein has caused many health problems, and soybeans and soybean products have become a good source of vegetable protein. Soybean products can not only enhance the physical fitness and the body's disease resistance, but also have the effect of lowering blood pressure and losing weight, and can supplement the calories needed by the human body. [0003] However, once soybeans are proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/015A23L1/025A23L11/00A23L5/20A23L5/30
Inventor 桂仕林
Owner 桂仕林
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