Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 present invention provides a combination of high hydrostatic pressure-enzymolysis-membrane filtration Method for preparing hypoallergenic soy flour, thereby achieving a method for reducing allergenic substances in soy flour

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing hypoallergenic bean powder by combining high hydrostatic pressure, enzymolysis and membrane filtering

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

technical field [0001] The invention relates to a method for preparing soybean products, and mainly relates to a method for jointly preparing low-allergenic soybean powder by utilizing high hydrostatic pressure, enzymatic hydrolysis and membrane filtration. Background technique [0002] Soybean flour is a powdered soybean product made from soybeans through processes such as soaking, grinding, deslagging, and spray drying. Soybean flour is rich in protein, calcium, iron, phosphorus, zinc and other minerals, as well as vitamin A and vitamin A. B and other vitamins, soybean powder also contains functional factors such as lecithin, soybean isoflavones, soybean saponins, etc., which is a product with high nutrients, and soybean powder is also easy to eat and carry, so it is welcomed by the public . However, because soybean powder contains allergenic substances, some people cannot eat this nutritious and convenient product, so producing a low-allergenic soybean powder is a proble...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L11/00A23L11/30
CPCA23V2002/00A23V2200/304
Inventor 陈龙范志军王冬梅李波罗义林艳春田相龙
Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com