Browning prevention method of non-peracid type flexible-packaged seasoned soybean product

Abstract

The invention discloses a browning prevention method of a non-peracid type flexible-packaged seasoned soybean product, and relates to the field of food processing. The method comprises the steps thatin the later period of the soybean rehydration operation, namely, after soybeans are soaked for 3-5 hours, the soybeans are drained and then are soaked in an phytic acid solution with the mass concentration of 0.05-0.3% to be continuously subjected to rehydration operation, the liquid level of the phytic acid soak solution is higher than the surfaces of the soybeans, the soybeans are drained, mixing is carried out, following color fixatives are added in the mixing process, namely, 0.05-0.2 g of sodium metabisulfite, 0.5-3.5g of sodium tripolyphosphate, 0-3 g of complex organic acid (the mass ratio of malic acid to citric acid is 1:2) and 0-1 g of magnesium chloride are added to each kilogram of soybeans subjected to rehydration, other seasonings are normally used, a mixture is put into a retort pouch for vacuum sealing, and sterilizing is carried out at 105 DEG C for 5-8 min. According to the method, the color and lustre of the natural soybean product can be kept within the shelf lifeunder the normal temperature storage condition, and the color change which can be seen by naked eyes can be avoided.

Description

technical field [0001] The invention relates to a method for preventing browning of soybean products, in particular to a method for preventing browning of non-high-acid soft-packaged seasoning soybean products. Background technique [0002] Soy is a plant-based food with rich nutritional value. Soybean and its products are one of the important sources of protein for Chinese residents. In recent years, with the enhancement of health awareness, the consumption of soybean products in western developed countries has also shown a rapid growth. Soybean products are prone to browning reactions during production, processing and storage, which seriously affect the sensory properties of the product. Therefore, in addition to soybean products with a short shelf life such as tofu and dried tofu, other types of packaged soybeans with a long shelf life are currently on the market. The finished product uses soy sauce and other dark condiments to increase the color of the product to cover...

AI Technical Summary

Problems solved by technology

Since protein accounts for about 40% of soybean dry matter, it is also the main nutrient substance of soybean, and although the content of sugar in soybean is relatively low, the process of removing sugar is not only complicated, but also the cost is high, so the removal method is adopted. One reactant approach is currently not feasible in production

In addition, because the pH value of the product is weakly acidic, if the pH value is reduced to a value that inhibits browning by adding acid, the taste of the product will change, which is unacceptable to consumers.