Method for preparing high-fibrosis soybean protein

Abstract

The invention relates to a method for preparing high-fibrosis soybean protein, belonging to the technical field of soybean protein processing. The method comprises the following steps of (1) crushing defatted soybeans serving as a raw material, adding water, mixing the crushed raw material with the water to prepare a fermentation medium, then autoclaving and cooling the fermentation medium, then inoculating activated mixed bacteria into the sterilized fermentation medium, and performing solid state fermentation to obtain a fermentation product; and (2) drying the fermentation product obtained in the step (1), crushing the fermentation product, performing humidity adjustment, and performing high moisture extrusion to obtain the fibrosis soybean protein. According to the method, simple equipment is needed, the operation is safe, the cost is low and the environment is protected, the content of anti-nutrient substances is low, or the anti-nutrient substances are eliminated, and the prepared high-fibrosis soybean protein is uniform and consistent in texture, good in sense, high in fibrosis degree, good in elasticity, toughness and chewy feeling, and does not have bitterness and beany flavor.

Description

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AI Technical Summary

Benefits of technology

This technology involves processing food by subject it with special techniques that break down proteins into smaller parts called amino acids or small fragments like polypeptides instead of making them themselves. These tiny pieces can then stick together when they come out from an enzyme solution used for cooking. By doing this, these particles become more flexible than traditional methods without affecting their taste buds. Additionally, there're also some benefits such as reducing flavoriness caused by excessive heat during production processes while maintaining quality control standards.

Problems solved by technology

This patents discuss how different techniques are applied when producing food ingredients like flour from bacteria called Bacillus subtilis varies greatly between commercial processes due to their unique characteristics. These technical problem addressed include improving the quality of these materials while reducing unwanted side effects associated with them.

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