Processing method for low-allergenic soybean powder

A processing method and low-sensitization technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of reducing the efficiency of immune reactivity, reducing IgE binding ability, reducing soybean allergens, etc.

Inactive Publication Date: 2019-01-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pulsed UV light treatment using high peak power technology has attracted considerable attention as an alternative method of food preservation consisting of intense flashes of broad-spectrum light encompassing wavelengths from near-infrared to ultraviolet, reducing immune reactivity The efficiency has been attributed to photothermal, photochemical and photophysical reactions, which contributed to the changes in protein structure and the reduction of IgE binding capacity, which in turn reduced the allergenicity of soybean

Method used

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  • Processing method for low-allergenic soybean powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Soak the screened soybeans at a low temperature of 4°C for 14 hours at a material-to-liquid ratio of 1:3, and dry the soaked soybeans with gauze and put them in a vacuum freezer at -15°C for 3 days; (2) Spread frozen soybeans on gauze and place them in an ultrasonic hot air dryer to dry and dehydrate, set the ultrasonic frequency to 20.00kHz, ultrasonic power to 70W, ultrasonic distance to 20cm, and dry at a temperature of 105°C for 30s; (3) press The ratio of solid to liquid is 1:3, beat for 9 minutes, pass through a 100-mesh filter, and cook the obtained raw soybean milk in a cooking pot for 5 minutes, then add alkaline protease to hydrolyze it for 20 minutes to remove the allergenic factor 7S soybean in soybean For globulin, adjust the pH to 9.0, heat to inactivate the enzyme; (4) Pump the soybean milk into the homogenizer once for homogenization, the homogenization pressure is 30MPa, and then spray dry, the air inlet temperature is 185°C, and the outlet air tempe...

Embodiment 2

[0018] (1) Soak the screened soybeans at a low temperature of 4°C for 12 hours at a material-to-liquid ratio of 1:3, and dry the soaked soybeans with gauze and put them in a vacuum freezer at -10°C for 2 days; (2) Spread frozen soybeans on gauze and place them in an ultrasonic hot air dryer to dry and dehydrate, set the ultrasonic frequency to 19.00kHz, ultrasonic power to 50W, ultrasonic distance to 15cm, and dry at a temperature of 100°C for 25s; (3) press The ratio of solid to liquid is 1:3, beat for 9 minutes, pass through a 100-mesh filter, and cook the obtained raw soybean milk in a cooking pot for 5 minutes, then add alkaline protease to hydrolyze it for 20 minutes to remove the allergenic factor 7S soybean in soybean For globulin, adjust the pH to 9.0, heat to inactivate the enzyme; (4) Pump the soybean milk into the homogenizer once for homogenization, the homogenization pressure is 30MPa, and then spray dry, the air inlet temperature is 185°C, and the outlet air tempe...

Embodiment 3

[0020] (1) Soak the screened soybeans at a low temperature of 4°C for 16 hours at a material-to-liquid ratio of 1:3, and dry the soaked soybeans with gauze and put them in a vacuum freezer at -18°C for 4 days; (2) Lay frozen soybeans on gauze and place them in an ultrasonic hot air dryer to dry and dehydrate, set the ultrasonic frequency to 22.00KHz, ultrasonic power to 100W, ultrasonic distance to 30cm, and dry at a temperature of 110°C for 35s; (3) press The ratio of solid to liquid is 1:3, beat for 10 minutes, pass through a 100-mesh filter, and cook the obtained raw soybean milk in a cooking pot for 5 minutes, then add alkaline protease to hydrolyze it for 20 minutes to remove the allergenic factor 7S soybean in soybean For globulin, adjust the pH to 9.0, heat to inactivate the enzyme; (4) Pump the soybean milk into the homogenizer once for homogenization, the homogenization pressure is 30MPa, and then spray dry, the air inlet temperature is 185°C, and the outlet air temper...

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Abstract

The invention discloses a processing method for a low-allergenic soybean powder, belonging to a traditional soybean product processing technology. The processing method comprises the following steps:(1) soaking selected soybeans, then wiping moisture from soaked soybeans with a gauze, and placing wiped soybeans into a vacuum refrigerator; (2) laying frozen soybeans onto the gauze, and placing thegauze into an ultrasonic hot-air dryer; (3) directly pulping dried soybeans, carrying out filtering with a filter screen, stewing obtained raw soybean milk in a stewing pot, carrying out continuous boiling, and adding alkaline protease; (4) conveying the soybean milk into a homogenizer for homogenization, and carrying out spray-drying; and (5) irradiating obtained soybean powder with a pulsed ultraviolet light for sterilization so as to obtain the low-allergenic soybean powder. According to the invention, by combination of soybean vacuum freezing with an ultrasonic hot-air drying technology and an ultraviolet pulse technology, various microorganisms in food and packaging are killed through instantaneous and high-intensity pulse light energy; immunoreactivity is reduced, and changing of aprotein structure and reduction of an IgE binding ability are promoted, so allergenicity of the soybeans is reduced; compared with traditional hot-air drying, ultrasonic hot-air drying needs shorter heating time, so allergenic substances in the soybeans are rapidly destroyed; and bacteria in the soybean powder grow more slowly than the bacteria in traditional soybean powder, so the shelf life of the soybean powder is prolonged.

Description

technical field [0001] The invention belongs to soybean product processing technology, and mainly relates to a processing method of low-allergenic soybean powder. Background technique [0002] At present, allergic diseases have been listed by the WHO as one of the three major diseases for prevention and treatment in the 21st century. In 1995, the Food and Agriculture Organization of the United Nations pointed out that 90% of food allergies were caused by eight types of food, and soybeans were listed as the fourth. At present, non-thermal and thermal methods are generally used to remove allergenic substances in soybean flour. Typical thermal processing includes boiling, baking, frying, and sterilization. Allergenic proteins will undergo structural changes and even chemical changes during the heating process. reaction, thereby affecting its sensitization response. However, heating at high temperature will cause the structure of soybean protein to change and form Maillard reac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/00
CPCA23C11/106
Inventor 王中江滕飞田甜李明达周艳安然
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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