A kind of anti-browning method of non-high acid type flexible packaging seasoning soybean product

Abstract

The invention discloses an anti-browning method of non-high-acid soft-packaged seasoning soybean products. In the field of food processing, in the later stage of the soybean rehydration operation, that is, after soaking the soybeans for 3-5 hours, drain the water, and then immerse the soybeans in a phytic acid solution with a mass concentration of 0.05-0.3% to continue the rehydration operation. The phytic acid soaking solution The liquid level of the soybean should be higher than the surface of the soybean. Drain the soybean and add the following color-protecting agent to the mixture: add 0.05-0.2 grams of sodium metabisulfite, 0.5-3.5 grams of sodium tripolyphosphate, and compound organic acid per kilogram of rehydrated soybeans. 0-3g (malic acid to citric acid mass ratio is 1:2), magnesium chloride 0-1g, and other seasonings are used normally, put into a retort bag, vacuum seal, and sterilize at 105°C for 5-8min. The invention enables the product to maintain the color of the natural soybean product during the shelf life under normal temperature storage conditions, without visible color changes.

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.