Preparation method for healthcare instant soybean powder

A production method and technology of soybean flour, applied in the direction of plant protein processing and other directions, can solve the problems of difficult digestion and absorption of soybean protein, and achieve the effects of fast preparation speed and rich nutrition.

Inactive Publication Date: 2014-10-08
HARBIN WEIPING TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although soybeans are rich in nutrients, soybean protein has the disadvantage of being difficult to digest and absorb. Especially for people with poor digestive function, eating soybean products often causes symptoms such as bloating and diarrhea, and most soybean products have a beany smell. people can't accept

Method used

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Experimental program
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Embodiment Construction

[0009] specific implementation plan

[0010] The bacterial strain Aspergillus usami CICC40294 used in the present invention was purchased from China Industrial Microorganism Culture Collection and Management Center.

[0011] Take 7B X The wort was sterilized at 121° C. for 15 minutes, cooled to 28° C., inoculated with Aspergillus usami, and cultivated on a shaker at 150 rpm and 28° C. for 20 hours to obtain the seed liquid of Aspergillus usami.

[0012] Crush the edible soybean meal, pass through a 100-mesh sieve to obtain edible soybean meal powder, weigh a certain quality of edible soybean meal powder, add 10 times the mass of water, stir evenly, add malic acid to adjust the pH to 1.9, and acid hydrolyze at 120°C for 2 hours , add calcium oxide to adjust the pH of the hydrolyzate to 4.5, cool down to 50°C, add acid protease at a rate of 50 units per gram of edible soybean meal, hydrolyze for 4 hours at 50°C, then boil for 15 minutes to kill the enzyme, and cool down to Ino...

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PUM

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Abstract

The invention provides a preparation method for healthcare instant soybean powder, and relates to a production method for food, in particular to a preparation method for healthcare instant soybean powder. The preparation method comprises the following steps: weighing and getting a certain amount of edible soybean meal, adding water and stirring uniformly; adjusting the PH value to 1.8-2.0, performing acid hydrolysis at 110-120 DEG C for 2-3 hours, adjusting the PH value of hydrolysate to 4-4.5, adding acid protease, performing hydrolysis at 45-50 DEG C for 3-5 hours, then boiling to deactivate enzyme, cooling to 25-28 DEG C, inoculating a seed liquid of aspergillus usamil, fermenting for 28-32 hours, centrifuging to get a clear liquid, performing concentration on the clear liquid and performing spray drying to get a finished product. By virtue of utilizing the preparation method for the healthcare instant soybean powder to prepare a soybean health drink, the soybean health drink not only can be prepared in a quick speed, is rich in nutrition, is free from bitterness and peculiar smell, but also has multiple physiological functions.

Description

technical field [0001] The invention relates to a food production method, in particular to a production method of health-care instant soybean powder. Background technique [0002] Soybeans are rich in nutrients, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content in soybeans is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid ratio is close to what the human body needs. ratio. Soybeans are rich in calcium, phosphorus, magnesium, potassium and other inorganic salts, as well as trace elements such as copper, iron, zinc, iodine, molybdenum, etc. Therefore, regular consumption of soybeans is of great benefit to human health. Although soybeans are rich in nutrients, soybean protein has the disadvantage of being difficult to digest and absorb. Especially for people with poor digestive function, eating soybean products often causes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
Inventor 吕庆茂
Owner HARBIN WEIPING TECH DEV
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