A method for preparing a food ingredient using bean dreg and soybean whey

Abstract

The application discloses a method for preparing food ingredients by using bean dregs and soybean whey, and comprises the following steps: (1) collecting bean product processing by-products, bean dregs and soybean whey, and uniformly mixing the bean dregs and the soybean whey according to a mass-volume ratio of 1:3-5; (2) heating and sterilizing; (3) fermentation treatment: utilizing probiotic fermentation agents to ferment for 12-30 hours at 27-42 DEG C; the probiotic is selected from one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei, Bacillus licheniformis and Bifidobacterium lactis; (4) coarsely crushing the slurry obtained in the step (3) by using a colloid mill, and then performing wet ultrafine pulverization to obtain fine mixed slurry; and (5) performing micro-jet treatment on the fine mixed slurry of the step (4) to obtain food nutritional ingredients prepared by using the bean dregs and the soybean whey. The application has the advantages of simple process, low production cost, suitability for industrialized production, and solution to the problem of reutilization of soybean by-products for soybean processing enterprises.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a method for preparing food nutrition ingredients by using bean dregs and soybean whey. BACKGROUND

[0002] The bean dregs refer to the insoluble residues left after grinding soybeans and extracting water-soluble components for producing soy-based foods (such as soy milk and tofu), and are the processing by-products of soy milk and tofu. The bean dregs contain protein, crude fiber, and also contain soy isoflavones, vitamins, polysaccharides and various trace elements, and have high nutritional value (Zhang Zhenshan et al. 2004). The dry bean dregs contain about 25% of protein, which contains all the essential amino acids for the human body, and can be matched with cereal foods for processing, to make up for the deficiency of lysine in cereal foods. The dry bean dregs contain about 50% of dietary fiber, which helps to control the postprandial blood glucose level, slow down the absorption rate of carbohydrates in the intestinal tract, and also has the effect of reducing the levels of cholesterol and triglycerides in the blood. The functional factors such as soy isoflavones and soy saponins contained in the bean dregs have the health care effects of reducing blood lipids and anti-cancer (Zhou Dejun, 2013). In China, about 20 million tons of wet bean dregs are produced annually due to the processing of soy products, which is a rich resource. However, the bean dregs have a strong bean smell, large particles, rough taste, poor palatability and processing performance, and are not conducive to human digestion and absorption. The high water content makes it easy to spoil and deteriorate, has a short shelf life, and is difficult to process. Therefore, the bean dregs are mainly directly discarded or used as feed, which causes resource waste and serious environmental pollution if not properly treated (Chen Xia, 2002).

[0003] The soybean whey refers to the organic waste liquid discharged in the production process of traditional soy products, and is the main component of soybean processing by-products. It has been confirmed through research that the soybean whey contains rich bioactive components beneficial to human health, such as soy protein, oligosaccharides, saponins, isoflavones, and coagulin (Chu Shaoxia, 2010). According to statistics, each ton of soy products produced by soy processing enterprises in China discharges about 6-10 tons of soybean whey, and the harmless treatment cost is as high as 200 yuan / ton. However, due to the factors such as imperfect recycling system and high cost of harmless treatment, most enterprises choose to directly discharge, which not only pollutes the surrounding soil and rivers, leading to ecological destruction, but also causes serious waste of soybean resources.

[0004] For the problem of soybean by-product reuse, food research field has carried out many researches. Li Yanfang et al. use Aspergillus niger and Aspergillus oryzae to ferment soybean dregs, reduce the particle size of soybean dregs, and thus improve the taste; Gao Yuyu et al. use lactic acid bacteria to compound ferment soybean whey, and the results show that new aroma substances are produced in the fermented soybean whey, such as phenethyl alcohol, 1-undecanol and 3-hydroxy-2-butanone, and the soybean smell is greatly reduced; Luo Yongquan et al. use Saccharomyces cerevisiae to carry out solid-state fermentation on soybean dregs, and the results show that the taste and flavor are obviously improved.

[0005] The present application combines wet ultrafine grinding, high-pressure microjet and fermentation to treat soybean dregs and soybean whey, which not only greatly improves the taste, but also uses compound probiotics to ferment the mixed slurry of soybean dregs and soybean whey, decomposes the macromolecular substances that are not easily digested and absorbed by the human body into small molecular oligosaccharides, peptides, short-chain fatty acids, lactic acid and the like. Therefore, the present application solves the problems of flavor and taste of soybean dregs and soybean whey by wet ultrafine grinding, high-pressure microjet and fermentation treatment, and reduces the economic cost, saves resources and reduces environmental pollution for soybean processing enterprises, so that the reuse of soybean by-products realizes industrialization. SUMMARY

[0006] In view of the problems of recovery, utilization and storage of soybean dregs and soybean whey with large output in the prior art, large particle size of soybean dregs, rich in dietary fiber, leading to poor taste and not easy to be digested and absorbed by the human body, and strong soybean smell in soybean dregs and soybean whey, the present application uses wet ultrafine grinding, microbial fermentation and high-pressure microjet treatment to reduce the particle size of the slurry after mixing of soybean dregs and soybean whey, improve the taste, and use high-pressure microjet technology to sterilize and prolong the shelf life, so that the slurry system is more stable; the compound bacteria are used to ferment the slurry, which not only enriches the nutritional ingredients in the slurry system, but also eliminates the soybean smell and astringency in soybean dregs and soybean whey, and adds a unique fermentation aroma to the slurry system. The above technologies greatly improve the taste and flavor of the slurry and enrich the nutritional ingredients, so that it is possible to be applied to staple foods, baking, leisure foods and the like. Not only does it solve a series of problems such as waste of soybean resources, environmental pollution and reduction of enterprise cost, but also improves the nutritional value of the food added with the slurry. The present application not only realizes the transformation of soybean by-products from waste to treasure with high added value, but also meets the needs of consumers for nutrition, health and green food.

[0007] The technical solution adopted by the present application to solve the technical problems is:

[0008] A method for preparing food ingredients from soybean dregs and soybean whey, specifically comprising the following steps:

[0009] (1) Collecting bean dregs and soybean whey as by-products of bean product processing, and mixing them evenly according to a mass-volume ratio of 1:3-5;

[0010] (2) Heating sterilization;

[0011] (3) Fermentation treatment of the slurry: the slurry obtained in step (2) is fermented at 27-42℃ for 12-30h using probiotic fermentation agents selected from one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei, Bacillus licheniformis and Bifidobacterium lactis;

[0012] (4) Coarse grinding of the mixed raw materials in step (3) using a colloid mill, followed by wet ultrafine grinding to obtain a microfine mixed slurry;

[0013] (5) Then, the microfine mixed slurry in step (4) is subjected to microjet treatment to further reduce the particle size of the slurry and kill microorganisms in the slurry, thereby obtaining a food ingredient prepared from bean dregs and soybean whey, which is rich in dietary fiber, soybean whey protein, soybean isoflavones, soybean saponins and soybean peptides.

[0014] As a preferred technical solution of the present application, in step (1)

[0015] As a preferred technical solution of the present application, the specific conditions for heating sterilization in step (2) are: heating sterilization at 100℃ for 30min under normal pressure.

[0016] As a preferred technical solution of the present application, the probiotic fermentation agents are a mixed strain of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium lactis at a mass ratio of 5-1:1-3:1-3, or a mixed strain of Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus licheniformis at a mass ratio of 5-1:1-2:1-3, or a mixed strain of Lactobacillus plantarum, Bacillus licheniformis and Bifidobacterium lactis at a mass ratio of 5-1:1-3:1-3, or a mixed strain of Lactobacillus rhamnosus, Lactobacillus acidophilus and Bacillus licheniformis at a mass ratio of 3-1:1-2:1-3.

[0017] Preferably, the probiotic fermentation agents are a mixed strain of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium lactis at a mass ratio of 2:1:1, or a mixed strain of Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus licheniformis at a mass ratio of 3:1:1, or a mixed strain of Lactobacillus plantarum, Bacillus licheniformis and Bifidobacterium lactis at a mass ratio of 2:2:1, or a mixed strain of Lactobacillus rhamnosus, Lactobacillus acidophilus and Bacillus licheniformis at a mass ratio of 2:1:1.

[0018] More preferably, the probiotic fermentation agents are a mixed strain of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium lactis at a mass ratio of 2:1:1.

[0019] As the preferred technical scheme of the present application, in the step (4), the colloidal mill is used to coarsely crush the slurry 1-3 times; the wet ultrafine grinding is performed 1-16 times, preferably 4-16 times, at a frequency of 40-55 Hz, so that the particle size of the slurry is 50-120 μm.

[0020] The high-pressure micro-jet treatment in the step (5) can perform a series of comprehensive actions such as strong shearing, high-speed impact, pressure instantaneous release, high-frequency oscillation, swelling and explosion, and cavitation on the fluid mixture, and in the treatment process, the material is subjected to pressure for a very short time (less than 0.001 s), and the pressure change rate is large, the pressure can be increased to 300 MPa, and the micro-jet shearing rate can reach 500 m / s, so that the material finally achieves the effects of nanometer ultrafining, microemulsification and homogenization.

[0021] The present application also protects the food ingredient prepared by the above method.

[0022] The content of the nutritional components in the obtained food ingredient is as follows: per 100 g of the slurry contains 1-4 g of protein, 2-4 g of carbohydrate, 6-10 g of dietary fiber, 0.5-1.5 g of fat, 0.02-0.1 g of soybean isoflavone, and 0.03-0.1 g of soybean saponin.

[0023] The present application also protects the application of the above ingredient in the preparation of bread, steamed buns, ice cream and the like.

[0024] The formula of the steamed buns is as follows: 200-250 g of flour, 3-4 g of yeast, 15-25 g of sugar, 1.0-1.5 g of baking powder, 10-15 g of milk powder, and 130-150 g of the food ingredient prepared by the above method; and the preparation is performed at 30-35 ℃ for 30-35 min.

[0025] The formula of the bread is as follows: 200-250 g of high-gluten flour, 35-45 g of sugar, 1-3 g of salt, 10-20 g of egg, 10-18 g of milk powder, 13-19 g of butter, 2-5 g of yeast, 1-3 g of improver, 7-12 g of gluten, and 115-125 g of the food ingredient prepared by the above method; and the preparation method is as follows: after the dough is prepared, the dough is fermented at 30 ℃ and a relative humidity of 75% for 1 h, and then subjected to the operations of blocking, air exhausting, and shaping, and then subjected to secondary fermentation at 39 ℃ and a relative humidity of 85% for 50 min, and then baked at 170 ℃ for 10 min, brushed with egg liquid, and then baked for another 10 min.

[0026] The ice cream is prepared according to the following formula: 200-250g of the food ingredient prepared by the above method, 40-51g of sugar, 24-31g of milk powder, 18-24g of vegetable oil, and 1-2g of stabilizer, wherein the stabilizer is one or more of carrageenan, carboxymethyl cellulose, monoglyceride, microcrystalline cellulose, locust bean gum, sucrose ester, and sorbitan; and the preparation method is as follows: the above raw and auxiliary materials are mixed and homogenized at a speed of 1200r / min for 5min, and then placed into an ice cream machine for subsequent processing.

[0027] Beneficial effects

[0028] Compared with the prior art, the present application has the following beneficial effects:

[0029] (1) The wet ultrafine grinding and high-pressure microjet technology greatly reduce the particle size of the slurry, improve the taste, sterilize, and prolong the storage time of the slurry and the quality of the application food;

[0030] (2) Under normal pressure, 100℃ heating sterilization passivates the enzyme activity in the slurry system, preventing oxidation and odor during processing;

[0031] (3) The active peptides, oligosaccharides and other nutrients in the slurry are enriched through probiotic fermentation, eliminating the beany odor in the system and degrading some macromolecular substances into small molecular compounds that are easily digested and absorbed by the human body;

[0032] (4) The present application can be applied to staple foods, baked goods, and leisure foods, improving the nutritional value of the food and being suitable for all types of people to eat;

[0033] (5) The present application has simple process and low production cost, is suitable for industrialized production, solves the problem of reusing soybean by-products for soybean processing enterprises, reduces production cost, avoids environmental pollution problems, and greatly improves the added value of soybean by-products. BRIEF DESCRIPTION OF DRAWINGS

[0034] Figure 1 It is the particle size determination result of Example 1;

[0035] Figure 2 It is the viscosity determination result of Example 1;

[0036] Figure 3 It is the viscosity determination result of Example 1;

[0037] Figure 4 It is the stability determination result of Example 1;

[0038] Figure 5 It is the texture determination result of Example 2;

[0039] Figure 6 It is the texture determination result of Example 3;

[0040] Figure 7 Results of the determination of the electronic nose for Example 2, Example 3;

[0041] Figure 8 Finished product photos for Example 1 and ice cream;

[0042] Figure 9 Finished product photos for Example 2;

[0043] Figure 10 Finished product photos for Example 3. DETAILED DESCRIPTION

[0044] The application will be further described in conjunction with the examples below. The reagents or instrument equipment used are not marked with the manufacturer, and are all regarded as conventional products that can be purchased in the market.

[0045] Example 1 (preparation of slurry)

[0046] (1) Pretreatment of okara and soybean whey: freeze the okara and soybean whey, and place them in an environment at 25°C until they melt. Heat the okara at 100°C under normal pressure for 30 min;

[0047] (2) Weighing: mix the okara and soybean whey at a mass ratio of 1:4, and weigh 200 g of okara and 800 g of soybean whey to mix and stir evenly;

[0048] (3) Fermentation: use Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium lactis for fermentation (the amount of the compound probiotic added is 0.05% of the mass of the okara and soybean whey, i.e. the inoculum is 0.5 g, and the mass ratio of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium lactis is 2:1:1)

[0049] (4) Preliminary crushing: the mixture is subjected to preliminary treatment by a colloid mill for 3 cycles, 5 min each time;

[0050] (5) Wet ultrafine crushing: the mixture liquid in step (4) is subjected to wet ultrafine crushing under the condition of 49 Hz and 120 Mpa for 10 cycles;

[0051] (6) High-pressure microjet technology: the slurry liquid in step (5) is subjected to high-pressure microjet treatment for further refinement and sterilization;

[0052] (7) Aseptic filling: the slurry is filled into high-temperature-resistant bottles, 200 g per bottle, and sealed.

[0053] Example 2 (steamed bread making)

[0054] (1) Weighing of raw materials: flour 200 g, yeast 3 g, sugar 20 g, baking powder 1.25 g, milk powder 15 g, slurry obtained in Example 1 138 g, and mix well;

[0055] (2) Dough mixing: use a dough mixer to mix for 15 min until the surface of the dough is smooth;

[0056] (3) Shaping: cut into small doughs with an average size of about 80 g each;

[0057] (4) Fermentation: put the small doughs in a fermentation box and ferment at 32°C for 30 min;

[0058] (5) Steaming: put into a steamer and steam for 30 min;

[0059] (6) Finished product: cool to room temperature and store.

[0060] Example 3 (bread making)

[0061] (1) Weighing of raw materials: high-gluten flour 200 g, sugar 40 g, salt 2 g, egg 20 g, milk powder 15 g, butter 16 g, yeast 4 g, improver 2 g, vital wheat gluten 10 g, slurry obtained in Example 1 120 g;

[0062] (2) Dough preparation: put all the raw materials except butter into a dough mixer, and when the dough is basically shaped, put in the butter and mix for 30 min until the gluten network structure is formed;

[0063] (3) Fermentation: put the dough in a fermentation box and ferment at 30°C and 75% relative humidity for 1 h;

[0064] (4) Shaping: block, exhaust, and shape;

[0065] (5) Second fermentation: put the shaped dough in a fermentation box again and ferment at 39°C and 85% relative humidity for 50 min;

[0066] (6) Baking: put into an oven, first bake for 10 min at 170°C with top and bottom heat, take out and brush with egg liquid, and bake for another 10 min at 160°C with top and bottom heat;

[0067] (7) Finished product: cool the sample to room temperature and store.

[0068] Example 4

[0069] The same as Example 1, except that in step (2), the mass ratio of bean dregs to soybean whey is 1:3, 1:3.5, 1:4.5, and 1:5, respectively.

[0070] Example 5

[0071] Other than Example 1, the difference is that in step (5), the number of cycles of wet ultrafine grinding is 4, 6, 8, 12, 14 and 16, respectively.

[0072] Comparative Example 1

[0073] Other than Example 1, the difference is that in step (5), the number of cycles of wet ultrafine grinding is 4, 6, 8, 12, 14 and 16, respectively.

[0074] Performance test

[0075] Test method

[0076] (1) The sensory evaluation criteria of the product are shown in Table 1.

[0077] Table 1 Sensory evaluation index of the product of Example 2 and Example 3 (unit: points)

[0078]

[0079]

[0080] (2) The determination method of the particle size of the slurry is as follows:

[0081] The particle size of the slurry after wet ultrafine grinding is determined by a laser particle size analyzer. 0.5 mL of the sample is taken in a sample cell, and the parameters are set as follows: general analysis mode, water as dispersant, refractive index of dispersant and particles being 1.333 and 1.520 respectively, laser wavelength being 633 nm, and test temperature being 25°C. The droplet size is represented by volume average diameter (d4,3) and area average diameter (d3,2), and each test is determined for 3 times.

[0082] (3) The detection method of the rheological property of the slurry is as follows:

[0083] 2-5 g of the slurry after wet ultrafine grinding is taken, and a rheometer with a 40 mm parallel plate probe is used for determination, with a gap of 1 mm, a temperature of 25°C, a frequency of 0.1-10 Hz, a measurement of viscous modulus, and an analysis of its rheological properties.

[0084] (4) The detection method of the color difference of the slurry is as follows:

[0085] The color difference is determined by a color difference meter. The slurry after wet ultrafine grinding is kept at room temperature, and the slurry samples with different proportions of bean dregs and soybean whey and different cycle numbers, steamed buns and bread samples are determined for 3 times respectively, and the average value is obtained.

[0086] (5) The determination method of the stability of the slurry is as follows:

[0087] The stability of the slurry with bean dregs: soybean whey at 1:3, 1:3.5, 1:4, 1:4.5, 1:5 was analyzed by using Turbiscan Lab stability analyzer, and TSI was used to characterize the physical stability of the emulsion system. The emulsion was placed in a measuring pool, the liquid volume was 20 mL, the scanning mode was used for measurement, the test temperature was 25℃, and the scanning interval of the sample was 1h each time.

[0088] (VI) The texture property detection method of the food sample is as follows:

[0089] After the prepared sample was cooled for 30 min, a 20mm*20mm*20mm sample core was taken, and the hardness, elasticity, cohesiveness, and chewiness parameters of the sample were measured by a texture analyzer. The measurement conditions were set as follows: P / 50 probe, TPA mode, calibration height 50mm, test speed 3mm / s before test, 1mm / s during test, compression strain 40%, and the test results were the average of three measurements.

[0090] (VII) The electronic nose detection method of the food sample is as follows:

[0091] The PE-3 electronic nose was used for measurement: 5g of sample was taken in a headspace bottle, sealed with three layers of preservative film, equilibrated in a 50℃ water bath for 30min, and the electronic nose was used for odor measurement, with 3 repeated experiments for each sample.

[0092] Conditions: The cleaning time of the electronic nose was 100s, the sample preparation time was 5s, and the detection time was 120s. The WinnMuster software was used to analyze the flavor changes of the samples. The performance parameters of each sensor are shown in Table 2.

[0093] Table 2 Sensor performance description

[0094] Sensor Performance description Detection limit (mL / mL) R1 Aromatic compounds, benzene 10-5 R2 Highly sensitive to nitrogen oxides 10-6 R3 Sensitive to aromatic compounds, ammonia 10-5 R4 Sensitive to hydrides 10-4 R5 Sensitive to olefins, aromatic compounds 10-6 R6 Sensitive to hydrocarbons 10-4 R7 Sensitive to hydrogen sulfide 10-6 R8 Sensitive to alcohols, some aromatic compounds 10-4 R9 Sensitive to aromatic compounds, organic sulfides 10-6 R10 Sensitive to alkanes 10-5

[0095] Experimental results

[0096] 1. For comparison between the unfermented slurry and the slurry in Example 1, the results are as follows:

[0097] Table 3 Comparison results of unfermented slurry and fermented slurry in Example 1

[0098]

[0099]

[0100] From Table 3, it can be seen that there is no significant difference in color between the unfermented slurry and the slurry of Example 1, and the density is excellent, and there is no chromatography, but the average particle size of the fermented slurry in Example 1 is significantly reduced, and the sensory score is higher, with good wine aroma and bean aroma, so the following data mainly measures the indicators of Example 1.

[0101] 2. Color, particle size, and viscosity determination results of different ultrafine grinding cycle times

[0102] (1) Color

[0103] Table 4 Color determination results of Example 1

[0104]

[0105] Note: Ordinary sterilization: heating at 100°C under normal pressure; autoclaving: heating at 121°C for 20 min under 0.5 MPa.

[0106] Firstly, the bean dregs and soybean whey themselves contain some pigments, so the mixed slurry will not present a milky white color like soy milk. From the above table, it can be seen that in 4-10 times, with the increase of cycle times, the brightness of the slurry is gradually decreasing, which may be due to the fact that the bean dregs particles in the slurry become smaller, the reflection efficiency of light decreases, and the light is absorbed to a greater extent, and the brightness decreases. In addition, it can be seen from the table that the cycle times have little effect on the color of the slurry, and the formed slurry will present a light yellow color. Finally, the slurry is subjected to ordinary sterilization and autoclaving treatment and its color difference is measured. It can be seen that the brightness of the slurry subjected to autoclaving is significantly smaller than that of ordinary sterilization, which may be due to the fact that high temperature and high pressure sterilization causes Maillard reaction of some sugars and proteins in the slurry, and the brightness of the slurry decreases and the color becomes darker. In summary, in order to avoid significant changes in color, the ordinary sterilization method at 100°C under normal pressure is finally selected.

[0107] (2) Particle size

[0108] Table 5 Particle size determination results of Example 1

[0109]

[0110] Note: All experiments were repeated 3 times, and the results were expressed as mean ± standard deviation. SPSS 26 software was used for single factor ANOVA analysis of data significance, and different capital letters (A-E) represent significant differences (P<0.05) in the same index, and different small letters (a-f) represent extremely significant differences (P<0.01) in the same index.

[0111] Table 5 shows the effect of different number of cycles during wet milling on the particle size of soybean residue in the slurry. The table shows that the soybean residue particle size decreases significantly with increasing number of cycles. Significance analysis indicates that the effect on particle size is significant within 10 cycles, but becomes less pronounced with increasing cycles beyond 10. In conclusion, based on the particle size data of slurries obtained from different numbers of wet ultrafine milling cycles, to improve the rough texture and make it easier for the human body to digest and absorb, the final recommended number of cycles for wet ultrafine milling is 10.

[0112] (3) Viscosity

[0113] like Figure 2 As shown, for slurries with 4, 6, 8, 10, 12, 14, and 16 cycles, the viscosity of the slurry generally decreases with increasing shear rate. The viscosity is higher at 4 and 6 cycles, while it decreases significantly at 10, 12, and 14 cycles. This is because, at the same shear rate, as the number of cycles increases, large molecules are sheared into smaller molecules, leading to a decrease in viscosity. (The data for cycles 8 and 16 show fluctuations, which may be due to experimental errors.)

[0114] 3. Results of color, viscosity, particle size, and stability determination of soybean residue and soybean whey in different proportions in the slurry:

[0115] (1) Color

[0116] Table 6. Colorimetric Measurement Results of Example 1

[0117]

[0118]

[0119] Note: All experiments were repeated three times, and results are expressed as mean ± standard deviation. One-way ANOVA was performed using SPSS 26 software to determine statistical significance. Different capital letters (AE) indicate significant differences for the same indicator (P < 0.05).

[0120] As shown in the table, there is no significant difference in brightness among the slurry ratios of 1:3, 1:3.5, and 1:4. However, the brightness is darker compared to 1:4.5 and 1:5.

[0121] (2) Particle size

[0122] Table 7. Particle size determination results from Example 1

[0123]

[0124] Note: All experiments were repeated 3 times, and the results were expressed as mean ± standard deviation. SPSS 26 software was used to analyze the significance of differences by one-way ANOVA, and different capital letters (A-E) represented significant differences (P<0.05) in the same index.

[0125] Different proportions of bean dregs and soybean whey were first coarsely ground by a colloid mill, and then finely ground by a wet pulverizer, with a cycle number of 10 times. As can be seen from the above table, the particle size is the largest when the ratio of bean dregs to soybean whey is 1:3, and the particle size decreases as the content of bean dregs increases. Although there are differences among the ratios of 1:4, 1:4.5 and 1:5, they are not significant. In order to make full use of bean dregs and reduce resource waste in the soybean processing industry, the ratio of bean dregs to soybean whey can be set to 1:4.

[0126] (3) Viscosity

[0127] As shown in Figure 3 , with the increase of shear rate, the apparent viscosity of the slurry of different proportions gradually decreases, and the slurry shows the characteristics of shear-thinning pseudoplastic fluid. Under the same shear rate conditions, the viscosity generally shows a decreasing trend as the ratio of bean dregs to soybean whey increases, and the viscosity of 1:4 and 1:4.5 is basically the same. Because the slurry of 1:3 and 1:3.5 is relatively viscous, it is harder to make staple dough, while the viscosity of 1:4 slurry is greatly reduced compared to the former, which is more suitable as an ingredient for staple, baking and leisure food, and improves the utilization rate of bean dregs.

[0128] (4) Stability

[0129] As shown in Figure 4 , the stability trend of the slurry of five different proportions was obtained by multiple light detection of the slurry of five different proportions with bean dregs:soybean whey as a single factor variable. With the extension of storage time, the TSI values of the slurry of five different proportions all showed an upward trend, indicating that the slurry became more and more unstable; as can be seen from the above figure, the slurry system of 1:4 is the most unstable, while the slurry systems of 1:3.5 and 1:4.5 are relatively stable.

[0130] 4. The results of moisture content, density, sensory evaluation, texture and electronic nose determination of the samples of examples 2 and 3 of the present application are as follows:

[0131] (1) Moisture content

[0132] Table 8 Results of moisture content determination of examples 2 / 3

[0133]

[0134] Moisture content: water + bean dregs > soybean whey + bean dregs > blank > soybean whey.

[0135] (2) Density

[0136] Table 9 Density measurement results of Example 2 / 3

[0137]

[0138] The densities of the four groups of samples in Example 2 and 3 were not significantly different, indicating that the addition of bean dregs and soy whey in staple foods and baked foods did not significantly affect the density of the products.

[0139] (3) Sensory evaluation

[0140] Table 10 Sensory evaluation results of Example 2

[0141]

[0142]

[0143] Table 11 Sensory evaluation results of Example 3

[0144]

[0145] Note: 1. Blank group 2. Soy whey group 3. Water + bean dregs group 4. Soy whey + bean dregs group (add slurry in Example 1)

[0146] After the sensory evaluation of Example 2 and 3, the total scores of the four groups in Example 2 were calculated: blank group: 88.7, soy whey group: 75.4, water + bean dregs group: 72.6, and soy whey + bean dregs group: 91.7; the total scores of the four groups in Example 3 were blank group: 86.3, soy whey group: 61.6, water + bean dregs group: 71.9, and soy whey + bean dregs group: 88.5. After the sensory evaluation of the four groups of samples, it was found from the results that the slurry in Example 1 after fermentation added to staple foods and baked foods had the highest average sensory score, and the main reason was that the particle size of bean dregs was greatly reduced by ultrafine grinding and high-pressure microfluidization technology, which greatly improved the taste of the products. The use of compound probiotics to ferment the slurry eliminated the bean smell, and produced bean aroma and wine aroma during the secondary fermentation of the product.

[0147] (4) Texture

[0148] As Figure 5 , 6The hardness values of the four groups of steamed bun samples have no obvious difference. In the bread samples, the hardness of the two groups of samples of soybean whey and soybean whey + bean dregs is larger, and the hardness values of the blank group and the water + bean dregs group are smaller, but the difference of the four groups is not large, and the difference is 54.104, but there is no obvious difference in sensory evaluation; In the two kinds of steamed bun and bread samples, the chewiness of the soybean whey + bean dregs group presents the highest value, which may be due to the rich macromolecular substances such as protein and dietary fiber in soybean whey and bean dregs, which increase the chewiness of the sample; The water + bean dregs and soybean whey + bean dregs groups have good elasticity of steamed buns, because water is mixed and stirred with flour to form gluten protein with good elasticity and ductility, and the cohesiveness of the soybean whey + bean dregs group is better, the best elasticity of bread appears in the blank group and the water + bean dregs group, and the cohesiveness of the soybean whey group is not large, and the water + bean dregs and soybean whey + bean dregs groups have better cohesiveness. Overall, the addition of the fermentation slurry in Example 1 improves the chewiness of the sample, and the cohesiveness and elasticity are also improved compared with the two groups of bean dregs or soybean whey without fermentation.

[0149] (5) Electronic nose determination results

[0150] The flavor profile of the bread and steamed bun added with bean dregs and soybean whey is roughly the same as that of the control group, but the content of all flavors after adding presents a downward trend. Sensors R2, R6 and R8 are most sensitive to the volatile aroma substances of bread, and the response value is high, that is, nitrogen oxides, aromatic compounds and alkanes contribute more to the aroma of bread and steamed bun. R8: The ethanol content in steamed buns and bread is the product of yeast fermentation decomposition, and the ethanol content in fermented foods added with bean dregs and soybean whey is reduced, and the volume is also reduced, indicating that bean dregs and soybean whey will have some impact on fermentation, but the impact is not large. The determination results of the electronic nose have no regularity, but the addition of Example 1 can present good soybean aroma and wine aroma. Through the detection of each index and process optimization above, the existing technical defects are solved, and the slurry subjected to wet ultrafine grinding has an off-flavor, which is effectively prevented by preliminary heating of the bean dregs before mixing to achieve the effect of enzyme passivation; The storage problem of bean dregs and soybean whey should be solved by freezing storage; The problems of rough texture and beany smell have been solved by wet ultrafine grinding, high-pressure micro-jet and fermentation, and the industrialized production of soybean by-products can be realized.

[0151] The protection content of the present application is not limited to the above examples. Changes and advantages that can be thought of by those skilled in the art without departing from the spirit and scope of the present application are included in the present application, and the appended claims are protected.

Claims

1. A method for preparing a food ingredient using bean dreg and soybean whey, characterized by, Specifically comprising the following steps: (1) Collecting bean dregs and soybean whey as by-products of bean product processing, and mixing them evenly according to a mass ratio of 1:3-5; (2) Heating sterilization; (3) Fermentation treatment: fermenting the slurry obtained in step (2) at 27-42℃ for 12-30h using probiotic fermentation agents selected from one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei, Bacillus licheniformis and Bifidobacterium lactis; (4) Coarsely grinding the slurry obtained in step (3) using a colloid mill, and then wet ultrafine grinding to obtain a fine mixed slurry; (5) Subjecting the fine mixed slurry of step (4) to micro-jet treatment to obtain a food nutrient ingredient prepared from bean dregs and soybean whey; The probiotic fermentation agents are a mixture of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium lactis at a mass ratio of 5-1:1-3:1-3, or a mixture of Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus licheniformis at a mass ratio of 5-1:1-2:1-3, or a mixture of Lactobacillus plantarum, Bacillus licheniformis and Bifidobacterium lactis at a mass ratio of 5-1:1-3:1-3, or a mixture of Lactobacillus rhamnosus, Lactobacillus acidophilus and Bacillus licheniformis at a mass ratio of 3-1:1-2:1-3; In step (4), the slurry is coarsely ground by the colloid mill for 1-3 times; In step (4), the wet ultrafine grinding is performed for 1-16 cycles at a frequency of 40-55Hz to obtain a slurry with a particle size of 50-120μm; The food is bread, steamed buns or ice cream.

2. The method of claim 1, wherein the food ingredient is prepared by using bean dreg and soybean whey. In step (2), the heating sterilization is performed at 100℃ for 30min under normal pressure.

3. The method of preparing a food ingredient using bean dreg and soybean whey according to claim 1 or 2, characterized in that, In step (3), the probiotic fermentation agents are added in an amount of 0.002-0.05% of the mass of the slurry.

4. A food ingredient prepared by the method of claim 1.

5. The food ingredient of claim 4 for use in preparing bread, steamed buns or ice cream.

Images