A kind of preparation method of low-protein nutritional noodles rich in soybean isoflavones

A soy isoflavone and low-protein technology, which is applied in the field of food processing, can solve the problems of high oil and protein content, difficult to remove soybean odor, and low soybean isoflavone content, and achieve the effects of rich nutrition, alleviating menopausal syndrome, and convenient consumption
CN104012872BInactive Publication Date: 2016-03-02INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Publication Date
2016-03-02
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a method for preparing low-protein nutritional noodles rich in soybean isoflavones, which belongs to the field of food processing. The preparation method of the invention includes the preparation of soybean germ powder: a) pretreatment, b) oil removal , c) protein removal, d) odor removal, e) washing and drying. The preparation method of the present invention reduces the content of oil and protein in soybean germ powder through enzymolysis, and removes the beany, bitter and astringent odor of soybeans by heating, while retaining the high-quality protein components in the germ powder and other beneficial ingredients for health. Isoflavones can regulate female estrogen secretion, improve skin moisture and elasticity, relieve menopausal syndrome, and improve osteoporosis. It also has the effects of lowering blood pressure, lowering blood fat, and moisturizing intestines. It is a good choice for diabetic patients, especially women. Ideal food for diabetics.
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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
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