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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

Inactive Publication Date: 2016-03-02
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • 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

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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 3500r / min for 25min, the supernatant was discarded, the centrifuged solid precipitate w...

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 4000r / min for 30min, the supernatant was discarded, the centrifuged solid precipitate wa...

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 3000r / min for 20min, the supernatant was discarded, the centrifuged solid precipit...

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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.

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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L11/00A23L11/30A23L33/10
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
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