Preparation method of low-trypsinase inhibitor soybean milk
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A technology of trypsin inhibition and inhibitors, which is applied in the field of preparation of soy milk with low trypsin inhibitors, to achieve the effect of facilitating digestion and absorption and reducing the content of trypsin inhibitors
Inactive Publication Date: 2017-11-28
FUYANG XINRONG FOOD CO LTD
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[0003] The present invention aims at the existing problems: the trypsin inhibitor component, the anti-nutritional factor trypsin inhibitor contained in freshly squeezed soybean milk, which can inhibit the activity of human trypsin, inhibit the digestion and absorption of protein
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[0017] Example 1:
[0018] A preparation method of low trypsin inhibitor soybean milk, comprising the following steps:
[0019] (1) Soybean pretreatment: soak the soybeans in clean water and peel them, and place them in a drying box to dry them at a low temperature to a moisture content of 17%-20%, so that the soybeans can be dried;
[0020] (2) Fermentation liquid soaking: Dried soybeans are immersed in the fermentation liquid and placed in a constant temperature box for constant temperature soaking, and the filtered soybeans are pasteurized to obtain soaked soybeans;
[0021] The method of the constant temperature soaking is as follows: firstly perform constant temperature fermentation, the temperature is 27°C, the humidity is 65%, and the time is 2.5h; and then the constant temperature enzymolysis is performed, the temperature is 43°C, the humidity is 56%, and the time is 3.5h;
[0022] (3) Beating: Pour the soaked soybeans into a beater and beat for 12 minutes, beat twice...
Example Embodiment
[0029] Example 2:
[0030] In the low-temperature drying in step (1), the temperature is 37°C and the time is 46 minutes; the pasteurization is performed at a temperature of 64°C and the time is 27 minutes.
[0031] The method of constant temperature soaking in step (2) is:
[0032]First, constant temperature fermentation was carried out at a temperature of 28°C, a humidity of 67%, and a time of 2.8h; and then a constant temperature enzymatic hydrolysis was performed at a temperature of 45°C, a humidity of 59%, and a time of 3.8h.
[0033] The fermented liquid described in step (2), the preparation method is as follows: weigh 107 parts of water, 25 parts of soybean dregs powder, 13.6 parts of sucrose, 8.5 parts of millet powder, and 2.4 parts of multivitamins, stir evenly, and inoculate mixed bacteria , cultivated for 27 hours at a constant temperature of 28°C, and filtered through a 100-mesh filter to obtain a fermentation broth; wherein the mixed bacteria included Aspergill...
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Abstract
The invention discloses a preparation method of low-trypsinase inhibitor soybean milk. The method is characterized by comprising the following steps of (1) soybean pretreatment: soybeans are dried at a low temperature until the moisture content is 17 percent to 20 percent; (2) fermentation liquid soaking: the dried soybeans are soaked in fermentation liquid; constant temperature fermentation and constant temperature enzymolysis effects are performed; (3) pulping: the soaked soybeans are put into a pulping machine for pulping for 10 to 15mins; repeated pulping is performed twice; (4) adsorption: purple sweet potato blocks are added into soybean milk liquid according to the quantity being 20 percent to 30 percent of the mass of the soybean milk liquid; adsorption is performed twice; the content of trypsinase inhibitors in the soybean milk is reduced; (5) heat treatment: the low-inhibitor soybean milk is subjected to heating treatment; the low-trypsinase inhibitor soybean milk is prepared; the soaked purple sweet potato blocks subjected to high-temperature steaming can be added; the soybean milk flavor is added. The method is simple and practical; the content of the trypsinase inhibitors in the soybean milk can be effectively reduced; the activity of nutritional ingredients in the soybean milk is maintained; the soybean milk flavor is added.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing soymilk with low trypsin inhibitors. Background technique [0002] Soy milk is a common nutritious food in daily life. It is made from soybeans after soaking, grinding, and steaming. It has a delicate taste and rich nutrition. It is suitable for people of all ages and is a traditional Chinese delicacy. Soymilk is rich in vegetable protein, phospholipids, dietary fiber, vitamin B and niacin. It also contains minerals such as iron and calcium, which can comprehensively supplement the nutrients needed by the human body. Heatstroke prevention, nourishing and tonic, etc. In addition, fruits, vegetables, miscellaneous grains and other ingredients can be added to the milling of soybean milk to improve the nutritional content and also increase the nutritional content of soybean milk. However, in daily life, we often see or hear the phenomenon o...
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Application Information
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