A kind of method and product for removing beany flavor from soybean meal and soybean dietary fiber based on Poria cocos fermentation

A technology of soybean dietary fiber and Poria cocos, which is applied in the directions of food ingredients, food drying, and food ingredients as odor modifiers, etc., can solve problems such as reducing the activity of lipoxygenase, and achieve fresh flavor, improved overall acceptance, and broad application. Foreground effect

Active Publication Date: 2021-09-17
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no thorough solution to this problem in the industry, and most of them use heat treatment to reduce the activity of lipoxygenase, or add other flavor substances for masking

Method used

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  • A kind of method and product for removing beany flavor from soybean meal and soybean dietary fiber based on Poria cocos fermentation
  • A kind of method and product for removing beany flavor from soybean meal and soybean dietary fiber based on Poria cocos fermentation
  • A kind of method and product for removing beany flavor from soybean meal and soybean dietary fiber based on Poria cocos fermentation

Examples

Experimental program
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Effect test

Embodiment 1

[0027] This embodiment provides a method based on the fermentation of Poria cocos bacteria to remove the beany smell of soybean meal, including:

[0028] (1) Grinding the soybean meal with a fineness of 180 mesh to obtain the crushed raw material.

[0029] (2) Take an appropriate amount of crushed soybean meal raw material, add deionized water according to 12 times its mass and mix evenly to prepare a soybean meal dietary fiber matrix.

[0030] (3) In the step (2), after the matrix was sterilized at 121° C. for 20 minutes, Poria cocos strains were inoculated, and the inoculation amount was 10% of the mass of the matrix after sterilization, to obtain a fermented soybean meal dietary fiber matrix.

[0031] (4) In the step (3), the substrate is fermented and cultured in aerobic ventilation for 3 days at a temperature of 26° C. and a pH of 6.

[0032] (5) The product in the step (4) is thermally sterilized, kept at a temperature of 95° C. for 30 seconds, and spray-dried to obtain...

Embodiment 2

[0034] This embodiment provides a method based on the fermentation of Poria cocos bacteria to remove the beany smell of soybean meal, including:

[0035] (1) Grinding the soybean meal with a fineness of 180 mesh to obtain the crushed raw material.

[0036] (2) Take an appropriate amount of crushed soybean meal raw material, add deionized water according to 12 times its mass and mix evenly to prepare a soybean meal dietary fiber matrix.

[0037] (3) In the step (2), after the matrix was sterilized at 121° C. for 20 minutes, Poria cocos strains were inoculated, and the inoculation amount was 10% of the mass of the matrix after sterilization, to obtain a fermented soybean meal dietary fiber matrix.

[0038] (4) In the step (3), the substrate is fermented and cultured in aerobic ventilation for 5 days at a temperature of 26° C. and a pH of 6.

[0039] (5) The product in the step (4) is thermally sterilized, kept at a temperature of 95° C. for 20 minutes, and spray-dried to obtain...

Embodiment 3

[0041] This embodiment provides a method based on the fermentation of Poria cocos bacteria to remove the beany smell of soybean meal, including:

[0042] (1) Grinding the soybean meal with a fineness of 180 mesh to obtain the crushed raw material.

[0043] (2) Take an appropriate amount of crushed soybean meal raw material, add deionized water according to 12 times its mass and mix evenly to prepare a soybean meal dietary fiber matrix.

[0044] (3) In the step (2), after the matrix was sterilized at 121° C. for 20 minutes, Poria cocos strains were inoculated, and the inoculation amount was 10% of the mass of the matrix after sterilization, to obtain a fermented soybean meal dietary fiber matrix.

[0045] (4) In the step (3), the substrate is fermented and cultured in aerobic ventilation for 7 days at a temperature of 26° C. and a pH of 6.

[0046] (5) The product in the step (4) is thermally sterilized, kept at a temperature of 95° C. for 20 minutes, and spray-dried to obtain a...

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Abstract

The invention discloses a method and product for removing the beany smell of soybean meal and soybean dietary fiber based on the fermentation of Poria cocos bacteria, comprising: crushing soybean meal or soybean dietary fiber to obtain crushed raw materials; mixing the crushed raw materials with deionized water, Prepare the raw material matrix; after the raw material matrix is ​​sterilized, inoculate Poria cocos strains accounting for 5% to 10% of the mass percentage of the matrix after sterilization, and ventilate and ferment at a temperature of 12 to 36°C and a pH of 5 to 8 After 3 to 9 days, the fermented product is obtained; the fermented product is sterilized and dried to obtain the deodorized soybean meal or soybean dietary fiber. In the present invention, by inoculating Poria cocos into soybean meal and soybean dietary fiber, the relative content of hexanal, valeraldehyde, 1-octene-3-alcohol and trans,trans-2,4-nonadienal, which are typical substances of beany smell Significantly reduced, the system no longer has beany smell, and Poria cocos fungus utilizes the nutrients in the matrix to generate volatile substances with beautiful flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method and a product for removing the beany smell of soybean meal and soybean dietary fiber based on the fermentation of Poria cocos bacteria. Background technique [0002] Soybean is rich in protein, carbohydrates, vitamins, amino acids and other essential nutrients for the human body. It also contains functional substances such as isoflavones and lecithin. It has always been one of the main foods of our people. At the same time, soybeans can also process and extract high value-added products such as soybean protein and soybean polysaccharides. In this process, soybeans are extracted by solvents and squeezed. The products obtained by solvent extraction are called soybean meal. Known as okara, the by-product of extracting soluble soybean polysaccharides from okara is called water-insoluble soybean dietary fiber. These by-products still contain about 20% cru...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L29/00A23L33/21
CPCA23V2002/00A23L5/28A23L29/065A23L33/21A23V2200/15A23V2250/5116A23V2300/10
Inventor 高天宇陈洁徐姣崔玉红崔红亮
Owner JIANGNAN UNIV
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