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Preparation of edible soybean cellulose

A technology for soybean dietary fiber and bean dregs, which is applied in food preparation, food preservation, food science, etc., can solve the problems of insignificant functional properties, low oil retention, and non-smooth surface, so as to meet the requirements of human health.

Inactive Publication Date: 2005-02-23
哈高科大豆食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, processing soybean protein isolate can produce 30-35% bean dregs, but due to factors such as poor taste, flavor, and edible quality, most of them are discarded or used as feed. There are several manufacturers of edible fiber abroad, but the process is complicated and the cost is high. Higher, not obvious functional properties, low water holding capacity, low oil holding capacity, and lack of odor, rough surface, divergence, etc. when used in sausage products, so the application field is not wide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) wet bean dregs

[0050] Get the bean dregs with a water content of 80% and add them to the tempering tank.

[0051] (2) Conditioning

[0052] Add process water at a temperature of 95°C to the tempering tank to fully mix the wet bean dregs with the process water to form bean dregs. After adjusting the water content of bean dregs to 90%, add food-grade hydrochloric acid with a concentration of 30% to adjust the pH of bean dregs to 90%. After adjusting the pH value to 5.0, keep the temperature at 85°C for 1 hour, adjust the pH value to 7.0 with sodium hydroxide (NaOH, the concentration is 30%), add hydrogen peroxide, the dosage is 15 / T dry matter, and then enter the Press filtration process.

[0053] (3) Press filter

[0054] Put the conditioned bean dregs into the high-level tank for storage, and then put the bean dregs into the filter press. The rated working pressure of the filter press is 0.8MPa, the working temperature of the filter is 50°C, and the pressure of...

Embodiment 2

[0066] (1) wet bean dregs

[0067] Get the bean dregs with a water content of 80% and add them to the tempering tank.

[0068] (2) Conditioning

[0069] Add process water at a temperature of 90°C to the tempering tank to fully mix wet bean dregs with process water to form bean dregs slurry. After adjusting the water content of bean dregs to 85%, add food-grade hydrochloric acid with a concentration of 30% to adjust the pH of bean dregs to 85%. After adjusting the pH value to 5.5, keep the temperature at 85°C for 1 hour, adjust the pH value to 7.0 with sodium hydroxide (NaOH, the concentration is 30%), add hydrogen peroxide in an amount of 15 / T dry matter, and then enter after holding time for 0.1 hour Press filtration process.

[0070] (3) Press filter

[0071] Put the conditioned bean dregs into the high-level tank for storage, and then put the bean dregs into the filter press. The rated working pressure of the filter is 0.8MPa, the working temperature of the filter is 55°...

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PUM

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Abstract

A process for preparing the edible soybean fibres includes such steps as wetting the soybean dregs, modifying, press filtering, flash drying, coarse grinding, microwave sterilizing, pulverizing and packing.

Description

Technical field [0001] The invention belongs to the technical field of soybean deep processing, specifically a preparation method of soybean dietary fiber Background technique [0002] my country is the birthplace of soybeans, and soybean production has always been at the forefront of the world. A large number of by-products—bean dregs—are produced in the processing of various soybean products. For example, processing soybean protein isolate can produce 30-35% bean dregs, but due to factors such as poor taste, flavor, and edible quality, most of them are discarded or used as feed. There are several manufacturers of edible fiber abroad, but the process is complicated and the cost is high. Higher, not obvious functional properties, low water holding capacity, low oil holding capacity, odor, rough surface, divergence and other deficiencies when used in sausage products, so the application field is not wide. Contents of the invention [0003] The object of the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/40A23L33/22
Inventor 韩俊车运河张健于志斌杜群林杨赵清奎汪庆辉张志发薄玉红
Owner 哈高科大豆食品有限责任公司
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