Preparation method of soybean dietary fiber

A technology of soybean dietary fiber and soybean, applied in the field of food processing, can solve the problems of high cost, low safety, complicated process and the like

Inactive Publication Date: 2019-03-12
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method of soybean dietary fiber to solve the problems of high cost, low safety, complex process or difficult industrialization of the existing soybean dietary fiber extraction method

Method used

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  • Preparation method of soybean dietary fiber
  • Preparation method of soybean dietary fiber
  • Preparation method of soybean dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 A kind of preparation method of soybean dietary fiber

[0026] Select soybeans with full particles, no impurities, and no mildew as raw materials, and wash the dust attached to the surface of soybeans with clean water; add 500mL water (beans:water=1:5) to 100g soybeans, and soak for 12 hours in spring, autumn and winter ~16h, and in summer, the water temperature will change due to room temperature, so it only needs to be soaked for 8h; after the water is drained, add 900mL of distilled water at 80°C to the soaked soybeans, and fully refine the pulp in a cooking machine for 3min; use 120- Filter with a 160-mesh filter cloth to separate the pulp and dregs. Try to keep the same force every time you squeeze the bean dregs until there is almost no soy milk; weigh 80g of the processed fresh bean dregs, and sterilize at 115°C for 20 minutes, and the sterilization is complete After that, place it in an ultra-clean bench to cool to room temperature;

[0027] Activa...

Embodiment 2

[0031] Embodiment 2 A kind of preparation method of soybean dietary fiber

[0032] Select soybeans with full grains, no impurities, and no mildew as raw materials, and wash the dust attached to the surface of soybeans with clean water; add 1050mL water (bean:water=1:7) to 150g soybeans, and soak for 12 hours in spring, autumn and winter ~16h, and in summer, the water temperature will change due to room temperature, so it only needs to be soaked for 8h; after the water is drained, add 700mL of distilled water at 75°C to the soaked soybeans, and fully refine the pulp in a cooking machine for 2min; use 120- Filter with a 160-mesh filter cloth to separate the pulp and dregs. Try to keep the same force every time you squeeze the bean dregs until there is almost no soy milk; weigh 100g of the processed fresh bean dregs, and sterilize it at 121°C for 15 minutes. After the end, place it in an ultra-clean bench to cool down to room temperature;

[0033] Activation of Kluyveromyces mar...

Embodiment 3

[0037] Example 3 Sample preparation of different treatment methods

[0038] The raw materials of the samples are Heihe No. 43 soybeans or Suiwuxing No. 2 soybeans.

[0039] 1. Preparation of soybean dietary fiber

[0040] The preparation method is the same as in Example 1, the okara-insoluble dietary fiber of Heihe No. 43 soybeans is named ESDs-L; the okara-insoluble dietary fiber of Suiwuxing soybean No. 2 is ESDs-DL;

[0041] 2. Preparation of fermented bean dregs

[0042] The preparation method of Heihe No. 43 soybean and Suiwuxing soybean No. 2 is the same, as follows:

[0043] Select soybeans with full particles, no impurities, and no mildew as raw materials, and wash the dust attached to the surface of soybeans with clean water; add 500mL water (beans:water=1:5) to 100g soybeans, and soak for 12 hours in spring, autumn and winter ~16h, and in summer, the water temperature will change due to room temperature, so it only needs to be soaked for 8h; after the water is dra...

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Abstract

The invention discloses a preparation method of soybean dietary fiber. The preparation method of the soybean dietary fiber comprises the following steps: 1) carrying out soaking, namely selecting soybeans, washing the selected soybeans, and adding water so as to carry out soaking; 2) carrying out pulp-grinding, namely thoroughly draining the soaked soybeans, adding hot water, carrying out pulp-grinding, and carrying out filtrating so as to obtain bean dregs; 3) carrying out inoculating, namely carrying out sterilizing, and carrying out inoculating with activated kluyveromyces marxianus at an inoculation amount of 3-10%; 4) carrying out first fermentation, namely adding sterile water, and carrying out shaking-table fermentation at 25-32 DEG C at 100-150 r / min for 48-96 hours; 5) carrying out second fermentation, namely raising the temperature to 40-50 DEG C, and carrying out shaking-table fermentation at 100-150 r / min for 20-40 min; 6) carrying out washing, namely carrying out filtrating, collecting solid, carrying out washing with water of which the temperature is 65-75 DEG C, carrying out filtrating, and collecting the fermentation product; and 7) carrying out crushing, namely carrying out cooling, drying and crushing so as to obtain the soybean dietary fiber. The soybean dietary fiber prepared by the preparation method has significantly improved expansive force, oil-holding capacity and water-holding capacity; moreover, the soybean dietary fiber has reduced particle size, so that, rough taste is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of soybean dietary fiber. Background technique [0002] Dietary fiber (DF) is a general term for a kind of plant carbohydrate mixture, known as the "seventh nutrient" because of its important physiological functions to the human body. Therefore, the research and development of highly active dietary fiber and its application in food processing and as health (functional) food have become the focus of attention in the food industry. [0003] my country is the first country in the world to plant soybeans, and it is also one of the few non-GMO soybean production areas in the world. Soy is the food with the most protein (35%-40%) among plant foods and can be eaten as a substitute for animal protein. Soybean contains many essential amino acids for human body, especially rich in lysine, which is lacking in cereal protein. At the same time, soybean is also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/22
CPCA23L33/22
Inventor 朴春红张媛媛陈月崔阳杨钰莹李云博于寒松刘俊梅王玉华代伟长
Owner JILIN AGRICULTURAL UNIV
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