Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of low-protein nutritional noodles rich in soy isoflavone

A soybean isoflavone and low-protein technology, applied in the field of food processing, can solve the problems of difficult to remove soybean odor, low soybean isoflavone content, and high oil and protein content, and achieve the benefits of relieving menopausal syndrome, enriching nutrition and improving osteoporosis. Effect

Inactive Publication Date: 2014-09-03
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, CN031110878A discloses a kind of soybean full-fat noodles and its processing method, and CN200410039097A discloses a kind of soybean noodles. The prepared noodles have low soybean isoflavone content, high oil protein content, and difficult to remove soybean odor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1) Preparation of soybean germ powder

[0042] a) Preprocessing:

[0043] Crush the soybean germ to 70 mesh, according to the weight ratio of soybean germ and water is 1:9, add water and mix well.

[0044] b) Grease removal:

[0045] Add 0.3% lipase to the mass fraction of soybean germ, adjust the pH value to neutral, enzymatically hydrolyze 1.5 at 30°C, and inactivate the enzyme at 103°C for 8 minutes.

[0046] c) Protein removal:

[0047] Add alkaline protease accounting for 3% of the mass fraction of soybean germ, adjust the pH value to 8.0, enzymatically hydrolyze at 55°C for 5.5h, and inactivate the enzyme at 103°C for 8min.

[0048] d) Odor removal:

[0049] The temperature of the reaction solution in the previous step was raised to 185°C and heat-treated for 25 minutes.

[0050] e) Washing and drying:

[0051] The reaction solution in the previous step was centrifuged at 3500 r / min for 25 minutes, the supernatant was discarded, the centrifuged solid precipi...

Embodiment 2

[0060] 1) Preparation of soybean germ powder

[0061] a) Preprocessing:

[0062] Crush the soybean germ to 80 mesh, according to the weight ratio of soybean germ and water is 1:10, add water and mix well.

[0063] b) Grease removal:

[0064] Add 0.4% lipase to the mass fraction of soybean germ, adjust the pH value to neutral, enzymatically hydrolyze at 30°C for 2h, and inactivate the enzyme at 105°C for 10min.

[0065] c) Protein removal:

[0066] Add alkaline protease accounting for 4% of the mass fraction of soybean germ, adjust the pH value to 8.0, enzymatically hydrolyze at 55°C for 6h, and inactivate the enzyme at 105°C for 10min.

[0067] d) Odor removal:

[0068] The temperature of the reaction solution in the previous step was raised to 190°C and heat-treated for 30 minutes.

[0069] e) Washing and drying:

[0070] The reaction solution in the previous step was centrifuged at 4000 r / min for 30 min, the supernatant was discarded, the centrifuged solid precipitate ...

Embodiment 3

[0079] 1) Preparation of soybean germ powder

[0080] a) Preprocessing:

[0081] Crush the soybean germ to 60 mesh, according to the weight ratio of soybean germ and water is 1:8, add water and mix well.

[0082] b) Grease removal:

[0083] Add 0.2% lipase to the mass fraction of soybean germ, adjust the pH value to neutral, enzymatically hydrolyze at 30°C for 1 hour, and inactivate the enzyme at 100°C for 5 minutes.

[0084] c) Protein removal:

[0085] Add alkaline protease accounting for 2% of the mass fraction of soybean germ, adjust the pH value to 8.0, enzymatically hydrolyze at 55°C for 5h, and inactivate the enzyme at 100°C for 5min.

[0086] d) Odor removal:

[0087] The temperature of the reaction solution in the previous step was raised to 180°C and heat-treated for 20 minutes.

[0088] e) Washing and drying:

[0089] The reaction solution in the previous step was centrifuged at 3000 r / min for 20 min, the supernatant was discarded, the centrifuged solid precip...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of low-protein nutritional noodles rich in soy isoflavone and belongs to the field of food processing. The preparation method comprises preparation of soybean germ flour, namely (a) pre-treatment; (b) removal of grease; (c) removal of proteins; (d) removal of odor; and (e) washing and drying. According to the preparation method disclosed by the invention, excellent protein components in germ flour and other healthful isoflavone components are retained while the content of grease and proteins in the soybean germ flour are reduced through enzymatic hydrolysis and the peculiar smell of odor and the bitterness of soybeans are removed by the heating. The low-protein nutritional noodles have the effects of adjusting the female hormone secretion of female, improving the skin moisture and elasticity, alleviating the climacteric syndrome and improving the osteoporosis and meanwhile have the effects of lowering the blood pressure and the blood fat and lubricating the intestines. The low-protein nutritional noodles are an ideal food for diabetics, particularly for female diabetics.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing noodles, in particular to a method for preparing low-protein nutritional noodles rich in soybean isoflavones. Background technique [0002] Soy isoflavones are one of the most important functional components of soybeans. They are a type of secondary metabolites formed during the growth of soybeans. They have a similar structure to estrogen, also known as phytoestrogens, which can make up for the lack of estrogen secretion in women after the age of 30. Improve skin moisture and elasticity, alleviate menopausal syndrome and improve osteoporosis, and make women regain their youthful charm. [0003] Soybean germ is the part with the highest isoflavone content, about 2%, which is 30 to 60 times that of cotyledons, so soybean germ is the main raw material for extracting isoflavones. Soybean germ is soybean soaked in water at room temperature for 36--48 hours, and th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/20A23L1/211A23L1/30A23L7/109A23L11/00A23L11/30
CPCA23L7/109A23L11/30A23L33/10
Inventor 陶海腾邱斌刘玮宗爱珍徐同成刘丽娜杜方岭徐慧
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com