Soybean gluten preservation method

Abstract

The invention discloses a soybean gluten preservation method, which comprises the following steps: sterilizing fresh soybean gluten or soybean gluten which has been soaked in water, putting the sterilized soybean gluten into a food pack in an aseptic environment and carrying out vacuum-pumping treatment on the pack. As sterilization is carried out before the vacuum-pumping treatment, sterilization effect can be greatly enhanced, sterilization and disinfection are thorough, and shelf-life of the bean product is prolonged. By directly packaging the sterilized soybean gluten under the pollution-free circumstance, bacterial reproduction and secondary pollution are avoided, and shelf-life is prolonged.

Description

technical field [0001] The invention relates to a method for anti-corrosion and fresh-keeping of soybean gluten. Background technique [0002] Traditional non-fermented soy products are the main vegetable protein food in my country, which are prepared from soybeans as the main raw material. Bean gluten is a traditional bean product that Chinese people love very much. It has a strong bean aroma and a unique taste that other soy products do not have. From a nutritional point of view, bean gluten also has other soy products that cannot The special advantage of substitution, the energy ratio of soybean gluten is balanced. Compared with general soybean products, soybean gluten has a higher nutritional density. Every 100 grams of soybean gluten contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of carbohydrates and other vitamins and mineral elements, which is relatively close to the energy intake ratio recommended in the "Dietary Guidelines for Chinese Residents". It is...

AI Technical Summary

Problems solved by technology

The sterilization effect of high temperature depends on the processing temperature and time. High temperature and long time will have good sterilization effect, but the product flavor will be poor; low temperature and short time will keep the product flavor, but it will not be able to effectively sterilize, and the product will easily deteriorate.

The cold chain method is effective in inhibiting the growth of microorganisms and maintaining the flavor of the product, but this method requires the product to be refrigerated during the entire process of storage, transportation, and sales, which consumes a lot of energy and costs, and is difficult to use in vast rural areas and Popularized in small and medium-sized towns, and it is difficult to effectively control low temperature resistant bacteria

The controlled atmosphere method is complicated to operate and inconvenient to master

Although a certain amount of chemical preservatives can effectively inhibit the growth of microorganisms, from the actual production point of view, the use of chemical preservatives within the limit standards usually cannot achieve the purpose of antibacterial preservation