Method for preparing hypoallergenic bean powder by combining high hydrostatic pressure, enzymolysis and membrane filtering

A technology of high hydrostatic pressure and combined preparation, applied in the field of soy product production, can solve the problems of poor sensitization reduction effect, unsatisfactory sensitization effect, incomplete enzymatic hydrolysis, etc.

Inactive Publication Date: 2017-12-01
HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the above-mentioned problems such as incomplete enzymolysis, poor allergenicity reduction effect, and unsatisfactory effect of enzymolysis technology combined with other technologies to reduce allergies, the

Method used

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  • Method for preparing hypoallergenic bean powder by combining high hydrostatic pressure, enzymolysis and membrane filtering

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Embodiment 1

[0031] Dry the dehulled soybeans at 80°C for 20 minutes, and then grind them into soybean powder for use; dissolve the soybean powder in water at a concentration of 1%, adjust the pH of the mixture to 6.8 with 1M HCl, and maintain the temperature of the water in the reactor at 20°C , soy flour was treated with high hydrostatic pressure at 300MPa for 15 minutes, and the treated sample was freeze-dried; the treated soybean flour was subjected to enzymatic hydrolysis, and the enzymatic hydrolysis conditions: the mixing ratio of soybean flour and water was 1:6, and the enzymatic hydrolysis temperature was 55 ℃, the pH of enzymolysis is 6, the selected enzyme is papain, the amount of papain added is 0.05% of the total mass of soybean flour obtained in step (1), the enzymolysis time is 10min, and the enzyme is deactivated at 80°C after enzymolysis is completed For 3 minutes, use a horizontal centrifuge to centrifuge the enzymatic solution at 4500r / min, room temperature, 10 minutes, d...

Embodiment 2

[0033] Dry the dehulled soybeans at 80°C for 20 minutes, and then grind them into soybean powder for use; dissolve the soybean powder in water at a concentration of 1%, adjust the pH of the mixture to 6.8 with 1M HCl, and maintain the temperature of the water in the reactor at 20°C , soy flour was treated with high hydrostatic pressure at 200MPa for 20 minutes, and the treated sample was freeze-dried; the treated soybean flour was subjected to enzymolysis, and the enzymatic hydrolysis conditions: the mixing ratio of soybean flour and water was 1:6, and the enzymatic hydrolysis temperature was 55 ℃, the enzymolysis pH is 7, the selected enzyme is papain, the amount of papain added is 0.05% of the total mass of soybean flour obtained in step (1), the enzymolysis time is 10min, and the enzyme is deactivated at 80°C after the enzymolysis is completed For 3 minutes, use a horizontal centrifuge to centrifuge the enzymatic solution at 4500r / min, room temperature, 10 minutes, discard t...

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Abstract

The invention relates to a method for preparing hypoallergenic bean powder by combining high hydrostatic pressure, enzymolysis and membrane filtering. The method specifically comprises the following steps of peeling soybeans, performing drying, and grinding the dried soybeans to obtain soybean powder for standby application; mixing the soybean powder with water, performing high hydrostatic pressure treatment, and performing freeze drying on treated samples; mixing the soybean powder after freeze drying treatment with water to obtain a mixture, adding enzymes, performing an enzymolysis reaction, after performing enzyme deactivation, performing centrifugation, and removing residues so as to obtain soybean milk; enabling the obtained soybean milk to pass through an ultra filtration membrane, taking the obtained filtrate and performing concentration; adding maltodextrin, calcium carbonate and citric acid in products, and performing uniform stirring; performing homogenizing through a high-speed disperser; and performing spray drying so as to obtain the hypoallergenic bean powder. According to the method provided by the invention, the safety of the soybean powder is further improved, and food and drink requirements of more people can be met.

Description

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Claims

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Application Information

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Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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