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A kind of preparation method of soybean milk with low trypsin inhibitor activity

A technology of chymotrypsin inhibitor and trypsin inhibition, which is applied in the field of food processing, can solve the problems of high residual rate of Bowman-Birk trypsin inhibitor and low thermal stability, etc. The effect of low energy consumption

Inactive Publication Date: 2015-12-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Studies have found that Kunitz tryptase inhibitor (KTI) has low thermal stability, while Bowman-Birk tryptase inhibitor (BBI) has high thermal stability, and Kunitz tryptase inhibitor (KTI) is basically complete when heated at 100°C for 15 minutes. Inactivation, and the residual rate of Bowman-Birk tryptase inhibitor (BBI) is as high as 89%

Method used

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  • A kind of preparation method of soybean milk with low trypsin inhibitor activity
  • A kind of preparation method of soybean milk with low trypsin inhibitor activity
  • A kind of preparation method of soybean milk with low trypsin inhibitor activity

Examples

Experimental program
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Effect test

Embodiment 1

[0018] An ohmic heating device, comprising a heating tank 1, two titanium electrode plates 3 are arranged in parallel on both sides of the heating tank 1, the titanium electrode plates 3 are connected to two poles of a temperature controller 5 through wires, and the temperature controller 5 is connected to a temperature probe 2 are connected by wires, the temperature probe 2 is set in the heating tank 1; the temperature controller 5 is connected with the voltage regulating transformer 4, and the voltage regulating transformer 4 is connected with the AC power supply.

Embodiment 2

[0020] Wash a certain amount of soybeans, soak them at 4°C for 18 hours, discard the soaking water, beat them for 3 minutes at a ratio of soybean water to 1:9, and filter them with 4 layers of gauze to obtain raw soybean milk;

[0021] Pour 400mL of raw soybean milk into the heating tank 1 of the ohmic heating device, connect the AC power through two parallel titanium electrode plates 3 placed in the heating tank 1, adjust the voltage regulating transformer to 220V for ohmic heating, and test the temperature change of the soybean milk. Heating for 15 minutes to 100° C. yields soybean milk with low trypsin inhibitor activity.

[0022] Soymilk temperature changes as figure 2 shown.

Embodiment 3

[0024] Wash a certain amount of soybeans, soak them at 3°C ​​for 20 hours, discard the soaking water, beat them for 4 minutes at a ratio of soybean water to 1:8, and filter them with 3 layers of gauze to obtain raw soybean milk;

[0025] Pour 400mL of raw soybean milk into the ohmic heating tank 1, connect the AC power supply through two parallel titanium electrode plates 3 placed in the heating tank 1, adjust the voltage regulating transformer to 220V for ohmic heating, and heat for 18 minutes to 100°C to obtain Product Soy milk with low trypsin inhibitor activity.

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Abstract

The invention relates to a preparation method of soybean milk with a low trypsin inhibitor activity, and belongs to the field of food processing technology. Soybeans are subjected to soaking, beating and filtration to obtain uncooked soybean milk, the uncooked soybean milk is poured into a heating tank, the power supply is switched on through two parallel titanium electrode flat plates arranged in the tank, and the uncooked soybean milk is heated to obtain the cooked soybean milk by an ohmic heating technology. Compared with a conventional heating method, the method allows the soybean milk obtained by the method to have low trypsin inhibitor activity, allows a pot to be not easily pasted, and has the advantages of simple operation and low energy consumption.

Description

technical field [0001] The invention relates to a method for preparing soybean milk with low activity of trypsin inhibitors, belonging to the technical field of food processing. Background technique [0002] Soymilk is one of the traditional foods in my country, rich in protein and various nutrients, so it is deeply favored by consumers. But at the same time, soy milk also contains a variety of anti-nutritional factors, among which trypsin inhibitor is a major anti-nutritional factor. Trypsin inhibitors mainly include Kunitz tryptase inhibitor (KTI for short) and Bowman-Birk trypsin inhibitor (BBI for short), both of which have trypsin inhibitory activity. Kunitz tryptase inhibitor (KTI) mainly acts on trypsin directly and specifically; Bowman-Birk tryptase inhibitor (BBI) can be combined with trypsin and chymotrypsin respectively. [0003] Studies have shown that trypsin inhibitors account for 6%-8% of the total protein in soybean seeds. Combining with trypsin, it will li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): H05B1/00A23L11/65
Inventor 陈业明鲁璐华欲飞张彩猛孔祥珍
Owner JIANGNAN UNIV