Method for preparing low-sensitization bean flour through cavitation jet flow assisted restrictive enzymolysis

Abstract

The invention discloses a method for preparing low-sensitization bean flour through cavitation jet flow assisted restrictive enzymolysis, and belongs to the technical field of bean product processing. Grinding into thick liquid; carrying out enzyme deactivation and inactivation; centrifugally discharging slag; sterilizing and deodorizing; performing enzymolysis; carrying out cavitation jet flow homogenization treatment; sterilizing and concentrating; performing spray drying; and performing fluidized bed powder screening to obtain the hypoallergenic bean flour. The bean flour is prepared by adopting a restrictive enzymolysis technology, so that the content of sensitization protein is effectively reduced, and in order to further improve the digestibility of the plant-derived food base material and realize nanocrystallization of soybean milk droplets so as to further reduce the sensitization of the bean flour, cavitation jet treatment is also introduced. Enzymolysis and cavitation jet homogenizing treatment show a synergistic interaction effect, and the two technologies jointly play a role, so that the content of sensitization protein is reduced, and the sensitization of the bean flour is remarkably reduced.

Description

Technical Field

[0001] The invention relates to the technical field of bean product processing, and more particularly to a method for preparing low-allergenic bean powder by cavitation jet-assisted restricted enzymolysis. Background Art

[0002] Protein is very important for children. If children in growth and development do not consume enough protein, it will affect the normal development of height, weight, intelligence and other aspects. However, if children are allergic to allergenic proteins, it may lead to malnutrition, which will affect the growth and development of children, and at the same time cause adverse symptoms, such as gastrointestinal symptoms, nausea, vomiting, abdominal pain, abdominal distension, diarrhea, mucous or watery stools, and some children may also have allergic gastritis and enteritis, skin symptoms, skin congestion, eczema, itching, urticaria, angioedema. These symptoms are most likely to appear on the face, neck, ears and other parts, neurological symptoms, such as headache, dizziness, etc., in more serious cases, there may be a sharp drop in blood pressure, loss of consciousness, difficulty breathing, and even symptoms of anaphylactic shock.

[0003] There are many sources of protein, among which soybean is an annual herb and the most important legume in the world. The cultivated soybean currently planted is derived from wild soybean through long-term directional selection, improvement and domestication. Soybean is rich in protein and plays an important role in people's daily diet. Among plant proteins, only soy protein is a complete protein. At present, instant soy powder is made by sterilizing, concentrating and spray-drying soy milk. It can be quickly dissolved in warm water, providing people with a plant protein beverage with high nutritional value, which can replace milk or other dairy products. It does not contain cholesterol, contains unsaturated fatty acids and has a good effect of preventing cholesterol deposition.

[0004] However, soy protein is not as absorbable as high-quality animal protein, and its application is limited due to its high relative molecular mass and low solubility. In addition, soy powder products prepared by existing technologies have unresolved allergenic issues.

[0005] Therefore, how to develop a method for preparing low-allergenic soybean powder by cavitation jet-assisted restrictive enzymatic hydrolysis is an urgent problem to be solved by those skilled in the art. Summary of the invention

[0006] In view of this, the present invention provides a method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymatic hydrolysis.

[0007] In order to achieve the above object, the present invention adopts the following technical solution:

[0008] A method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis comprises the following steps:

[0009] (1) Soybean pretreatment: drying and peeling the soybeans;

[0010] (2) grinding: adding hot water and sodium bicarbonate aqueous solution to the pretreated soybeans for grinding to obtain a slurry with a pH value of 7.0-7.4;

[0011] (3) Enzyme inactivation: Add hot water and steam to the pulp after refining to inactivate the enzyme;

[0012] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0013] (5) Sterilization and deodorization: heating the slurry to sterilize and deodorize, and cooling;

[0014] (6) Enzymatic hydrolysis: adding flavor protease to the sterilized and deodorized slurry for heating and enzymatic hydrolysis;

[0015] (7) Cavitation jet homogenization treatment: the enzymatic slurry is treated by a cavitation jet homogenizer;

[0016] (8) Sterilization and concentration: The slurry after cavitation jet is sterilized at high temperature and then heated and concentrated;

[0017] (9) Spray drying: spray drying the sterilized and concentrated material;

[0018] (10) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain low-allergy soybean powder.

[0019] Furthermore, in step (1), the soybeans are dried and peeled, and the oven inlet air temperature is 90-110°C and the exhaust air temperature is 60-70°C.

[0020] The further beneficial effect of the above method is that drying improves the processing performance and quality of soybeans by reducing moisture content, improving processing performance, inactivating anti-nutrients and reducing beany smell, etc. Peeling further improves the quality and value of soybean flour by increasing protein content, improving soybean flour quality and increasing yield, etc.

[0021] Furthermore, in step (2), the mass ratio of soybeans to hot water is 1:(7-8), and the temperature of the hot water is 80-85°C.

[0022] The further beneficial effect of adopting the above method is that sodium bicarbonate is an alkaline substance, which can adjust the pH of soybean milk after soybean grinding and improve the taste of the final product soybean powder. At the same time, the alkaline environment also helps to reduce the unpleasant odors in soybeans, such as beany smell. Moreover, in an alkaline environment, the growth of some microorganisms will be inhibited, which can reduce microbial contamination to a certain extent and improve the sanitary quality of soybean powder. In summary, adding sodium bicarbonate aqueous solution to the soybean powder preparation process has a variety of positive effects, which together improve the quality, taste and nutritional value of soybean powder.

[0023] Furthermore, in step (3), the pulp after refining is added with hot water at a temperature of 70-90° C. and steam is introduced to inactivate the enzyme. The enzyme inactivation steam pressure is 0.1-0.5 MPa and the enzyme inactivation time is 30-50 s.

[0024] The above further beneficial effect is that the lipoxygenase can be inactivated by hot water treatment, thereby reducing the generation of beany smell, because the lipoxygenase can promote the oxidation of unsaturated fatty acids, produce bad flavor substances, and make the soy milk produce beany smell. Soybeans contain trypsin inhibitors and chymotrypsin inhibitors, which can reduce the digestibility and bioavailability of protein. Through enzyme inactivation treatment, these inhibitors can be inactivated, thereby improving the digestibility and bioavailability of protein. Moreover, the sodium bicarbonate aqueous solution can react with the enzymes in the soybeans, thereby assisting the enzyme inactivation treatment. Although sodium bicarbonate itself does not directly have an enzyme inactivation effect, its alkaline environment can affect the activity state of the enzyme and promote the inactivation of the enzyme.

[0025] Furthermore, in step (5), the sterilization temperature is 125-145°C until the material urease test is negative; the sterilization time is 10-18s, and the cooling temperature is ≤65°C.

[0026] A further beneficial effect of the above method is that the present invention uses high temperature to kill or inhibit the growth of microorganisms, thereby slowing down or preventing the reproduction of microorganisms in bean powder and extending the shelf life of bean powder. It also helps to inactivate the activity of enzymes such as lipoxygenase, effectively remove or reduce the beany smell, and make the flavor of bean powder more pure and delicious.

[0027] Furthermore, in step (6), the enzymolysis temperature is 45-50° C., the enzymolysis time is 15 min, and the amount of flavor protease added is 0.5 wt %.

[0028] A further beneficial effect of the above is that the present invention can not only improve the flavor but also help to increase the digestibility and bioavailability of the protein by adding an appropriate amount of flavor protease to decompose the protein and other components in the soybean.

[0029] Furthermore, in step (7), the pressure of the cavitation jet homogenizer is 80-90 MPa, and the processing time is 4-6 min.

[0030] A further beneficial effect of the above method is that the present invention uses cavitation jet treatment to make the mixture more uniform, prevent protein aggregation and precipitation, and improve the digestibility and absorption rate of the plant-based food base, solubility and product stability.

[0031] Furthermore, in step (8), the temperature of high temperature sterilization is 90-94°C, the time of high temperature sterilization is 2-3 minutes, the temperature of heating and concentration is 80-85°C, and the time of heating and concentration is 15-20 minutes.

[0032] A further beneficial effect of the above method is that the present invention can remove most of the water through concentration and sterilization, thereby significantly increasing the solid content of the soy milk. At the same time, it can also reduce impurities and undesirable flavor substances in the soy powder, thereby improving the overall quality of the soy powder.

[0033] Furthermore, in step (9), the inlet air temperature of the spray drying is 170-185°C, and the exhaust air temperature is 70-80°C.

[0034] The further beneficial effect of the above method is that the present invention can finely atomize liquid soybean milk to form tiny droplets through spray drying, and these droplets quickly contact with hot air in the drying chamber, so that the water evaporates in a large amount in a short time, thereby efficiently removing the water in the material and forming a stable powder product. Moreover, in the spray drying process of the present invention, due to the short drying time and proper temperature control, the nutrients in the soybean powder can be retained to the maximum extent, thereby maintaining the high nutritional value of the soybean powder.

[0035] The beneficial effects of the present invention are as follows: the present invention adopts restricted enzymolysis to prepare soy powder, thereby reducing the content of allergenic proteins; the present invention adopts cavitation jet treatment to make the mixture more uniform, prevent protein aggregation and precipitation, improve the digestibility and absorption rate of the plant-based food base material, solubility and product stability, realize nano-sizing of soy milk droplets, and further reduce the allergenicity of the soy powder; the enzymolysis and cavitation jet homogenization treatment have a synergistic effect, work together to reduce the content of allergenic proteins, and reduce the allergenicity of the soy powder. DETAILED DESCRIPTION

[0036] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0037] Example 1

[0038] The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis comprises the following steps:

[0039] (1) Soybean pretreatment: The soybeans are dried and peeled, with the inlet air temperature of the oven being 90°C and the exhaust air temperature being 60°C;

[0040] (2) refining: adding the pretreated soybeans to hot water and sodium bicarbonate aqueous solution for refining, the mass ratio of soybeans to hot water is 1:7, the temperature of the hot water is 80°C, and a slurry with a pH value of 7.0 is obtained;

[0041] (3) Enzyme inactivation: The pulp after refining was added with hot water at a temperature of 70°C and steam was introduced to inactivate the enzyme. The steam pressure of enzyme inactivation was 0.1 MPa and the enzyme inactivation time was 30 s.

[0042] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0043] (5) Sterilization and deodorization: Heat the slurry for sterilization and deodorization at a temperature of 125°C until the urease test of the material is negative. The sterilization time is 10 seconds and the temperature is cooled to 45°C.

[0044] (6) Enzymatic hydrolysis: adding flavor protease to the sterilized and deodorized slurry for heating and enzymatic hydrolysis at a temperature of 45° C. for 15 min and at a flavor protease addition amount of 0.5 wt %;

[0045] (7) Cavitation jet homogenization treatment: The enzymatically hydrolyzed slurry was treated by a cavitation jet homogenizer at a pressure of 80 MPa for 4 min;

[0046] (8) Sterilization and concentration: The slurry after cavitation jetting is subjected to high temperature sterilization at a temperature of 90° C. for 2 min, and then heated and concentrated at a temperature of 80° C. for 15 min;

[0047] (9) Spray drying: The sterilized and concentrated material is spray dried, and the inlet air temperature of the spray drying is 170°C and the exhaust air temperature is 70°C;

[0048] (10) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain low-allergy soybean powder.

[0049] Example 2

[0050] The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis comprises the following steps:

[0051] (1) Soybean pretreatment: The soybeans are dried and peeled, with the inlet air temperature of the oven being 100°C and the exhaust air temperature being 65°C;

[0052] (2) grinding: adding the pretreated soybeans to hot water and sodium bicarbonate aqueous solution for grinding, the mass ratio of soybeans to hot water is 1:7, the temperature of the hot water is 82°C, and a slurry with a pH value of 7.2 is obtained;

[0053] (3) Enzyme inactivation: The pulp after refining was added with hot water at a temperature of 80°C and steam was introduced to inactivate the enzyme. The enzyme inactivation steam pressure was 0.3 MPa and the enzyme inactivation time was 40 s.

[0054] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0055] (5) Sterilization and deodorization: Heat the slurry for sterilization and deodorization at a temperature of 135°C until the urease test of the material is negative. The sterilization time is 15 seconds and the temperature is cooled to 55°C.

[0056] (6) Enzymatic hydrolysis: adding flavor protease to the sterilized and deodorized slurry for heating and enzymatic hydrolysis at a temperature of 48° C. for 15 min and at a flavor protease addition amount of 0.5 wt %;

[0057] (7) Cavitation jet homogenization treatment: The enzymatically hydrolyzed slurry was treated by a cavitation jet homogenizer at a pressure of 85 MPa for 5 min;

[0058] (8) Sterilization and concentration: The slurry after cavitation jetting is sterilized at high temperature at a temperature of 92° C. for 2 min, and then heated and concentrated at a temperature of 82° C. for 17 min;

[0059] (9) Spray drying: The sterilized and concentrated material is spray dried, and the inlet air temperature of the spray drying is 175°C and the exhaust air temperature is 75°C;

[0060] (10) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain low-allergy soybean powder.

[0061] Example 3

[0062] The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis comprises the following steps:

[0063] (1) Soybean pretreatment: The soybeans are dried and peeled, with the inlet air temperature of the oven being 110°C and the exhaust air temperature being 70°C;

[0064] (2) refining: adding the pretreated soybeans to hot water and sodium bicarbonate aqueous solution for refining, the mass ratio of soybeans to hot water is 1:8, the temperature of the hot water is 85°C, and a slurry with a pH value of 7.4 is obtained;

[0065] (3) Enzyme inactivation: The pulp after refining was added with hot water at a temperature of 90°C and steam was introduced to inactivate the enzyme. The steam pressure of enzyme inactivation was 0.5 MPa and the enzyme inactivation time was 50 s.

[0066] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0067] (5) Sterilization and deodorization: Heat the slurry for sterilization and deodorization at a temperature of 145°C until the urease test of the material is negative. The sterilization time is 18 seconds and the cooling temperature is 60°C.

[0068] (6) Enzymatic hydrolysis: adding flavor protease to the sterilized and deodorized slurry for heating and enzymatic hydrolysis at a temperature of 50° C. for 15 min and at a flavor protease addition amount of 0.5 wt %;

[0069] (7) Cavitation jet homogenization treatment: The enzymatically hydrolyzed slurry was treated by a cavitation jet homogenizer at a pressure of 90 MPa for 6 min;

[0070] (8) Sterilization and concentration: The slurry after cavitation jetting is sterilized at high temperature at a temperature of 94° C. for 3 min, and then heated and concentrated at a temperature of 85° C. for 20 min;

[0071] (9) Spray drying: The sterilized and concentrated material is spray dried, and the inlet air temperature of the spray drying is 185°C and the exhaust air temperature is 80°C;

[0072] (10) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain low-allergy soybean powder.

[0073] Comparative Example 1

[0074] The method for preparing soybean powder comprises the following steps:

[0075] (1) Soybean pretreatment: The soybeans are dried and peeled, with the inlet air temperature of the oven being 100°C and the exhaust air temperature being 65°C;

[0076] (2) grinding: adding the pretreated soybeans to hot water and sodium bicarbonate aqueous solution for grinding, the mass ratio of soybeans to hot water is 1:7, the temperature of the hot water is 82°C, and a slurry with a pH value of 7.2 is obtained;

[0077] (3) Enzyme inactivation: The pulp after refining was added with hot water at a temperature of 80°C and steam was introduced to inactivate the enzyme. The enzyme inactivation steam pressure was 0.3 MPa and the enzyme inactivation time was 40 s.

[0078] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0079] (5) Sterilization and deodorization: Heat the slurry for sterilization and deodorization at a temperature of 135°C until the urease test of the material is negative. The sterilization time is 15 seconds and the temperature is cooled to 55°C.

[0080] (6) Cavitation jet homogenization treatment: The sterilized and deodorized slurry is treated by a cavitation jet homogenizer. The pressure of the cavitation jet homogenizer is 85 MPa and the treatment time is 5 min.

[0081] (7) Sterilization and concentration: The slurry after cavitation jetting is sterilized at high temperature at a temperature of 92° C. for 2 min, and then heated and concentrated at a temperature of 82° C. for 17 min;

[0082] (8) Spray drying: The sterilized and concentrated material is spray dried, and the inlet air temperature of the spray drying is 175°C and the exhaust air temperature is 75°C;

[0083] (9) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain bean powder.

[0084] Comparative Example 2

[0085] The method for preparing soybean powder comprises the following steps:

[0086] (1) Soybean pretreatment: The soybeans are dried and peeled, with the inlet air temperature of the oven being 100°C and the exhaust air temperature being 65°C;

[0087] (2) grinding: adding the pretreated soybeans to hot water and sodium bicarbonate aqueous solution for grinding, the mass ratio of soybeans to hot water is 1:7, the temperature of the hot water is 82°C, and a slurry with a pH value of 7.2 is obtained;

[0088] (3) Enzyme inactivation: The pulp after refining was added with hot water at a temperature of 80°C and steam was introduced to inactivate the enzyme. The enzyme inactivation steam pressure was 0.3 MPa and the enzyme inactivation time was 40 s.

[0089] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0090] (5) Sterilization and deodorization: Heat the slurry for sterilization and deodorization at a temperature of 135°C until the urease test of the material is negative. The sterilization time is 15 seconds and the temperature is cooled to 55°C.

[0091] (6) Enzymatic hydrolysis: adding flavor protease to the sterilized and deodorized slurry for heating and enzymatic hydrolysis at a temperature of 48° C. for 15 min and at a flavor protease addition amount of 0.5 wt %;

[0092] (7) Sterilization and concentration: The slurry after enzymatic hydrolysis is sterilized at high temperature at a temperature of 92° C. for 2 min, and then heated and concentrated at a temperature of 82° C. for 17 min;

[0093] (8) Spray drying: The sterilized and concentrated material is spray dried, and the inlet air temperature of the spray drying is 175°C and the exhaust air temperature is 75°C;

[0094] (9) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain bean powder.

[0095] Comparative Example 3

[0096] The method for preparing soybean powder comprises the following steps:

[0097] (1) Soybean pretreatment: The soybeans are dried and peeled, with the inlet air temperature of the oven being 100°C and the exhaust air temperature being 65°C;

[0098] (2) grinding: adding the pretreated soybeans to hot water and sodium bicarbonate aqueous solution for grinding, the mass ratio of soybeans to hot water is 1:7, the temperature of the hot water is 82°C, and a slurry with a pH value of 7.2 is obtained;

[0099] (3) Enzyme inactivation: The pulp after refining was added with hot water at a temperature of 80°C and steam was introduced to inactivate the enzyme. The enzyme inactivation steam pressure was 0.3 MPa and the enzyme inactivation time was 40 s.

[0100] (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use;

[0101] (5) Sterilization and deodorization: Heat the slurry for sterilization and deodorization at a temperature of 135°C until the urease test of the material is negative. The sterilization time is 15 seconds and the temperature is cooled to 55°C.

[0102] (6) Sterilization and concentration: The slurry after enzymatic hydrolysis is subjected to high temperature sterilization at a temperature of 92° C. for 2 min, and then heated and concentrated at a temperature of 82° C. for 17 min;

[0103] (7) Spray drying: The sterilized and concentrated material is spray dried, and the inlet air temperature of the spray drying is 175°C and the exhaust air temperature is 75°C;

[0104] (8) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain bean powder.

[0105] Table 1 Soy flour allergenic protein content of Examples 1-3 and Comparative Examples 1-3

[0106]

[0107] By comparing the allergenic protein content in the soy flour products obtained in Examples 1-3 and Comparative Examples 1-3, the allergenic protein content in the soy flour prepared by the present invention is significantly reduced, and the enzymatic hydrolysis and cavitation jet homogenization treatment have a synergistic effect, working together to reduce the allergenic protein content and reduce the allergenicity of the soy flour.

[0108] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis, characterized in that: The steps include: (1) Soybean pretreatment: drying and peeling the soybeans; (2) grinding: adding hot water and sodium bicarbonate aqueous solution to the pretreated soybeans for grinding to obtain a slurry with a pH value of 7.0-7.4; (3) Enzyme inactivation: Add hot water and steam to the pulp after refining to inactivate the enzyme; (4) Centrifugal deslagging: The enzyme-inactivated slurry is pumped into a separation centrifuge and centrifuged to remove the slag to obtain a slurry for later use; (5) Sterilization and deodorization: heating the slurry to sterilize and deodorize, and cooling; (6) Enzymatic hydrolysis: adding flavor protease to the sterilized and deodorized slurry for heating and enzymatic hydrolysis; (7) Cavitation jet homogenization treatment: the enzymatic slurry is treated by a cavitation jet homogenizer; (8) Sterilization and concentration: The slurry after cavitation jet is sterilized at high temperature and then heated and concentrated; (9) Spray drying: spray drying the sterilized and concentrated material; (10) Fluidized bed sieving: The spray-dried material is sieving in a fluidized bed to obtain low-allergy soybean powder.

2. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (1), the soybeans are dried and peeled, and the inlet air temperature of the oven is 90-110°C and the exhaust air temperature is 60-70°C.

3. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (2), the mass ratio of soybeans to hot water is 1:(7-8), and the temperature of the hot water is 80-85°C.

4. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (3), the pulp after refining is added with hot water at a temperature of 70-90° C. and steam is introduced to inactivate the enzyme. The enzyme inactivation steam pressure is 0.1-0.5 MPa and the enzyme inactivation time is 30-50 seconds.

5. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (5), the sterilization temperature is 125-145°C until the material urease test is negative; the sterilization time is 10-18s, and the cooling temperature is ≤65°C.

6. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (6), the enzymatic hydrolysis temperature is 45-50° C., the enzymatic hydrolysis time is 15 min, and the amount of flavor protease added is 0.5 wt %.

7. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (7), the pressure of the cavitation jet homogenizer is 80-90 MPa, and the processing time is 4-6 min.

8. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (8), the temperature of high temperature sterilization is 90-94° C., the time of high temperature sterilization is 2-3 min, the temperature of heating and concentration is 80-85° C., and the time of heating and concentration is 15-20 min.

9. The method for preparing low-allergenic soybean powder by cavitation jet-assisted restricted enzymolysis according to claim 1, characterized in that: In step (9), the inlet air temperature of the spray drying is 170-185°C, and the exhaust air temperature is 70-80°C.

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