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Method for preparing soybean protein food and prepared soybean protein food thereof

A soy protein and food technology, applied to bacteria, dairy products, milk replacers and other directions used in food preparation, can solve the problems of protein function and odor changes, excessive protein denaturation, affecting protein nutritional value and commercial quality, etc.

Inactive Publication Date: 2018-04-27
SHANDONG BOHI INDUSTRY CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The current soybean meal processing technology generally adopts the method of soaking in alkaline hot water for a long time to extract protein. Although the dissolution rate of protein can be improved, long-term high temperature and high pH treatment tends to cause excessive protein denaturation and poor stability. , can also cause some adverse reactions, change the function and smell of the protein, and affect the nutritional value and commercial quality of the protein
[0005] (2) Due to the high oil content of soybeans, the remaining soybean meal after oil extraction by conventional methods still contains about 1.2-1.8% oil, and the food processed from this soybean meal still has a relatively high oil content, which is not suitable for people with three highs

Method used

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  • Method for preparing soybean protein food and prepared soybean protein food thereof
  • Method for preparing soybean protein food and prepared soybean protein food thereof
  • Method for preparing soybean protein food and prepared soybean protein food thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing soybean milk with good protein stability, easy absorption and good taste by using soybean meal, the method includes the following steps:

[0040] (1) Add the solvent n-pentane and soybean chips into the leaching container according to the ratio of material-to-liquid ratio of 1:1.5. After the leaching is completed, the leaching times are 3 times, the leaching time is 20min, and the leaching temperature is 27℃. , The mixed oil is discharged, and the soybean meal is drained; the soybean meal enters the steaming machine for low-temperature vacuum desolventization. The desolventization time is 0.5h, the desolvation temperature is 40°C, and the vacuum degree is 75KPa to obtain soybean meal with complete shape, white color and no odor.

[0041] (2) The soybean meal is subjected to instant high-temperature sterilization. After the high-temperature sterilization treatment, the soybean meal is soaked in sterile water at 25°C, and the temperature of the sterilized...

Embodiment 2

[0044] Participate in the method described in Example 1 to prepare soy milk with good protein stability, easy absorption and good taste. The only difference is:

[0045] After the hydrolysis reaction is over, the hydrolysate and soybean meal are roughly separated, the separated soybean meal is refined, and then filtered to obtain soybean dregs and soybean milk; soybean peptide hydrolase, neutral protease and cellulase are added to the soybean milk for second In the secondary hydrolysis reaction, the dosages of soybean peptide hydrolase, neutral protease and cellulase are 4000U / g soybean meal, 2000U / g soybean meal and 200U / g soybean meal; the hydrolysis time is 1.5h; after the reaction time is reached, the temperature rises rapidly to Heat at 80°C for 5 minutes to inactivate the above protease; after the hydrolysis, the first and second hydrolysates are mixed, and after preparation and pasteurization, soy milk with good protein stability, easy absorption and good taste is obtained....

Embodiment 3

[0047] Refer to the method described in Example 2 to prepare soy milk with good protein stability, easy absorption, good taste and rich nutrition. The only difference is:

[0048] In the method, after the first and second hydrolysates are mixed, pasteurization is performed; then, bifidobacteria, Lactobacillus rhamnosus, and Lactobacillus bulgaricus are added to the mixed hydrolysate, and after the addition, The dosages of Bifidobacterium, Lactobacillus rhamnosus and Lactobacillus bulgaricus in the hydrolysate are 1.0×10 -8 Pcs / mL、2.0×10 -8 Pcs / mL and 7.0×10 -8 Pieces / mL, soy milk with good protein stability, easy absorption, good taste and rich nutrition is obtained.

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Abstract

The invention relates to a method for preparing soybean protein food and the prepared soybean protein food thereof. The method comprises the following steps: placing soybean meal in water at the temperature of 30-35 DEG C for immersion, adding hydrolase and performing hydrolysis treatment, after a hydrolysis reaction is completed, and separating the soybean meal and a hydrolysate, wherein the hydrolase comprises soybean peptide hydrolase, neutral protease or cellulase or any combination; performing pulp refining on the separated soybean meal, separating the material and removing slag, and mixing a supernatant after separation and the above mentioned hydrolysate to obtain soymilk. The prepared soybean protein food has the advantages of good protein stability, better mouthfeel, easy absorption and / or low fat content, and nutrition factor inactivation resistance.

Description

Technical field [0001] The present invention relates to the field of food, in particular to a method for preparing soybean protein food and the prepared soybean protein food. Background technique [0002] Soybean meal is the product remaining after the soybean oil is pressed. Compared with fresh soybeans, soybean meal still contains about 45 to 52% protein, 10 to 15% oligosaccharides, 20 to 25% polysaccharides and cellulose, which are rich in human body. The 8 essential amino acids have an amino acid pattern similar to animal protein. Therefore, soybean meal is a by-product with extremely high nutritional value. It can not only be used as feed for raising animals, but also can be used as a base material for high-protein food, and has high development and utilization value. [0003] However, soybean meal still has many defects in the preparation of high protein foods, including: [0004] (1) The current soybean meal processing technology generally adopts the method of soaking in alk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/103A23C11/106A23V2400/123A23V2400/175A23V2400/51
Inventor 白长军初跃峰王永富王兴国金青哲徐惊涛杨小雁王敏郭远峰王建鲁周华健邵振文
Owner SHANDONG BOHI INDUSTRY CO LTD
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