Preparation method of composite legume plant-based dietary fiber beverage

Abstract

The invention discloses a preparation method of a composite legume plant-based dietary fiber beverage, and belongs to the technical field of deep processing of soybean processing byproducts. In order to effectively improve the utilization rate of byproducts in the process of squeezing soybean oil, the invention provides the preparation method of the composite legume plant-based dietary fiber beverage, and waste-residues in the process of extracting soybean oil through a biological dissociation method are utilized through a biological dissociation technology. The main process comprises the following steps: (1) mixing and crushing soybeans and mung beans, performing extrusion puffing pretreatment, and mixing puffed materials with water; (2) centrifuging after alkaline protease enzymolysis; (3) mixing the residues with water, and carrying out ultrasonic treatment; and (4) cellulase enzymolysis. And (5) performing ultrahigh-pressure homogenization treatment, sterilizing, filling and cooling to obtain a finished product. According to the production process disclosed by the invention, different enzymes are adopted to carry out multiple times of enzymolysis on the mixed beans, a theoretical basis is laid for industrial production of dietary fiber beverages, and better economic benefits are created.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of soybean processing by-products, and mainly relates to a method for preparing a composite bean plant-based dietary fiber beverage. Background Art

[0002] Soybeans and mung beans are rich in dietary fiber. Soluble dietary fiber has physiological effects such as preventing cardiovascular diseases, reducing weight, improving the health of diabetic patients, improving oral and dental functions, and preventing gallstones, which is of great significance to promoting human health. In addition, the large amount of dietary fiber contained in mung beans can also help moisturize the intestines, balance intestinal flora, and lower blood sugar and cholesterol. However, beverage products directly prepared with fresh bean dregs as raw materials often have low soluble dietary fiber content, low stability, and poor taste, and are not accepted by consumers.

[0003] Traditional dietary fiber beverages are made by adding a small amount of dietary fiber to ordinary beverages, or by using high-fiber food raw materials. However, the preparation of soluble dietary fiber mostly adopts the acid-solution and alkali precipitation method, which consumes a large amount of strong acid and strong alkali during the production process, which not only seriously pollutes the surrounding environment, but also has high requirements for production equipment. Methods such as membrane separation, fermentation, and microwave-assisted extraction have obvious limitations in actual production, and all have bottleneck problems such as low extraction efficiency, low product purity, and pollution to the environment. The technical limitations of soluble dietary fiber production seriously restrict the development and production of dietary fiber beverage products.

[0004] The residue produced during the extraction of soybean oil by biodissociation contains rich nutrients such as calcium, phosphorus, iron, vitamins and dietary fiber. Most of them are discarded as waste and have not been fully developed and utilized, resulting in a huge waste of resources and environmental pollution. Therefore, the development of high-quality soybean dietary fiber products and industrial production can not only reduce resource waste and improve people's health, but also realize the added value of the economic value of soybean residues. Summary of the invention

[0005] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art and provide a method for preparing soybean and mung bean dietary fiber beverages from the residues of a biodissociation method, so as to utilize the waste-residues in the process of extracting soybean oil by a biodissociation method. In order to solve the above-mentioned technical problems, the present invention provides a method for preparing a composite bean plant-based dietary fiber beverage, which effectively improves the utilization rate of by-products in the process of extracting soybean oil and lays a theoretical foundation for the industrial production of dietary fiber beverages.

[0006] The preparation method of the present invention is as follows:

[0007] (1) Selected full and impurity-free soybeans and mung beans are mixed and crushed in proportion, and then pre-treated by extrusion to obtain an expanded material, and the expanded material is mixed with water to obtain a mixed liquid;

[0008] (2) adding alkaline protease to the mixed solution for enzymatic hydrolysis, and centrifuging to obtain free oil, emulsion, hydrolyzate and residue after enzymatic hydrolysis;

[0009] (3) mixing the residue obtained above with water, and subjecting the uniformly mixed aqueous solution of the residue to ultrasonic treatment for 7 min;

[0010] (4) adding cellulase to the residue aqueous solution after ultrasonic treatment for enzymatic hydrolysis at a temperature of 45 to 50° C. for a hydrolysis time of 4 to 5 h, and rapidly cooling the residue hydrolyzate to room temperature after high-temperature instant enzyme inactivation in a circulating water cooling bath;

[0011] (5) After adding flavoring agents, stabilizers and emulsifiers, the mixture is blended, and then subjected to ultra-high pressure homogenization. After that, the mixture is sterilized at 95° C. for 60 seconds, and then filled while hot and cooled to obtain a finished product.

[0012] It is further defined that the mass ratio of soybean to mung bean in step (1) is 6:1;

[0013] It is further defined that the mass ratio of the residue to water in step (2) is 1:10;

[0014] It is further defined that the ultrasonic power in step (3) is 400-600W;

[0015] It is further defined that the enzymatic hydrolysis pH value in step (4) is 4.5-5.0, and the amount of cellulase added is 3.0-4.0 mg / ml.

[0016] It is further defined that the ultra-high pressure homogenization pressure in step (5) is 40-60 MPa, and the processing time is 3-5 min.

[0017] Beneficial effects: The production process of the present invention uses different proteases and cellulases to perform multiple enzymatic hydrolysis on the soybean and mung bean mixture, which can make the protein and cellulose hydrolyzed more thoroughly, release the oil more fully, and obtain rich dietary fiber. The method has the characteristics of simple process and low cost. The prepared composite bean plant-based dietary fiber beverage has no solvent residue and good quality, and can be used in health food. Create better economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is the process diagram of a compound bean plant-based dietary fiber beverage. Specific embodiments

[0019] The soybeans used in the present invention were purchased from Jiamusi Beidahuang Group, and the mung beans were purchased from a supermarket. Specific embodiments of the present invention are described in detail below.

[0020] Example 1.

[0021] A method for preparing a composite bean-based dietary fiber beverage, characterized in that the preparation method is as follows:

[0022] (1) Selected full and impurity-free soybeans and mung beans are mixed in a proportion, with a mass ratio of soybeans to mung beans of 6:1, crushed, and then extruded and puffed to obtain a puffed material, and the puffed material is mixed with water to obtain a mixed liquid;

[0023] (2) adding alkaline protease to the mixed solution for enzymatic hydrolysis, and centrifuging to obtain free oil, emulsion, hydrolyzate and residue after enzymatic hydrolysis, wherein the mass ratio of the residue to water is 1:10;

[0024] (3) mixing the residue obtained above with water, and subjecting the uniformly mixed aqueous solution of the residue to ultrasonic treatment at an ultrasonic power of 500 W and an ultrasonic time of 7 min;

[0025] (4) adding cellulase to the residue aqueous solution after ultrasonic treatment for enzymatic hydrolysis, wherein the enzymatic hydrolysis pH value is 4.5, the amount of cellulase added is 3.0 mg / ml, the enzymatic hydrolysis temperature is 45° C., the enzymatic hydrolysis time is 4 h, and the residue hydrolyzate after enzymatic hydrolysis is subjected to high temperature instantaneous enzyme inactivation treatment and then rapidly cooled to room temperature by circulating water cooling bath treatment;

[0026] (5) After adding flavoring agents, stabilizers and emulsifiers, the mixture is blended and then subjected to ultra-high pressure homogenization treatment at a pressure of 40 MPa for 5 min. The mixture is then sterilized at 95° C. for 60 s and filled while hot and cooled to obtain the finished product.

[0027] Example 2.

[0028] A method for preparing a composite bean-based dietary fiber beverage, characterized in that the preparation method is as follows:

[0029] (1) Selected full and impurity-free soybeans and mung beans are mixed in a proportion, with a mass ratio of soybeans to mung beans of 6:1, crushed, and then extruded and puffed to obtain a puffed material, and the puffed material is mixed with water to obtain a mixed liquid;

[0030] (2) adding alkaline protease to the mixed solution for enzymatic hydrolysis, and centrifuging to obtain free oil, emulsion, hydrolyzate and residue after enzymatic hydrolysis, wherein the mass ratio of the residue to water is 1:10;

[0031] (3) mixing the residue obtained above with water, and subjecting the uniformly mixed aqueous solution of the residue to ultrasonic treatment, with an ultrasonic power of 600 W and an ultrasonic time of 7 min;

[0032] (4) adding cellulase to the residue aqueous solution after ultrasonic treatment for enzymatic hydrolysis, wherein the enzymatic hydrolysis pH value is 5.0, the amount of cellulase added is 4.0 mg / ml, the enzymatic hydrolysis temperature is 50° C., the enzymatic hydrolysis time is 5 h, and the residue hydrolyzate after enzymatic hydrolysis is subjected to high temperature instantaneous enzyme inactivation treatment and then rapidly cooled to room temperature by circulating water cooling bath treatment;

[0033] (5) After adding flavoring agents, stabilizers and emulsifiers, the mixture is blended and then subjected to ultra-high pressure homogenization treatment at a pressure of 60 MPa for 3 min. The mixture is then sterilized at 95° C. for 60 s and filled while hot and cooled to obtain the finished product.

[0034] The following experiment was used to verify the experimental effect: Example 1 was used to verify the experimental effect:

[0035] 1. The indicators are determined as follows:

[0036] 1. Determination of beverage stability

[0037] Evaluation method of stability: add 50mL of beverage to a graduated centrifuge tube, then centrifuge at 3000r / min for 20min, discard the fat layer in the supernatant, take the supernatant and dilute it 100 times, and use a spectrophotometer to measure the ratio of its absorbance A2 to the absorbance A1 of the beverage diluted 100 times before centrifugation, which is the stability coefficient R% = A2 / A1. If R% ≥ 98%, it indicates good stability. According to this empirical formula, the larger the R% value (the limit is 1), the slower the sedimentation rate of suspended particles such as protein in the beverage, and the more stable the beverage.

[0038] 2. Determination of total bacterial count

[0039] Adopt national standard method [GB4789.2]

[0040] 3. Coliform count

[0041] Adopt national standard method [GB4789.3]

[0042] 2. Results Analysis

[0043] 1. Sensory evaluation

[0044] Color: Golden yellow, uniform

[0045] Flavor: It has the unique aroma and taste of yacon, sweet taste, no peculiar smell. Appearance: Uniform, paste-like and stable.

[0046] 2. Total bacteria count

[0047] Total bacterial count <100 / ml;

[0048] 3. Coliform bacteria

[0049] Escherichia coli <3 / 100ml; pathogenic bacteria shall not be detected.

Claims

1. A method for preparing a composite bean-based dietary fiber beverage, characterized in that: The preparation method is as follows: (1) Selected full and impurity-free soybeans and mung beans are mixed and crushed in proportion, and then pre-treated by extrusion to obtain an expanded material, and the expanded material is mixed with water to obtain a mixed liquid; (2) adding alkaline protease to the mixed solution for enzymatic hydrolysis, and centrifuging to obtain free oil, emulsion, hydrolyzate and residue after enzymatic hydrolysis; (3) mixing the residue obtained above with water, and subjecting the uniformly mixed aqueous solution of the residue to ultrasonic treatment for 7 min; (4) adding cellulase to the residue aqueous solution after ultrasonic treatment for enzymatic hydrolysis at a temperature of 45 to 50° C. for a hydrolysis time of 4 to 5 h, and rapidly cooling the residue hydrolyzate to room temperature after high-temperature instant enzyme inactivation in a circulating water cooling bath; (5) After adding flavoring agents, stabilizers and emulsifiers, the mixture is blended, and then subjected to ultra-high pressure homogenization. After that, the mixture is sterilized at 95° C. for 60 seconds, and then filled while hot and cooled to obtain a finished product.

2. The preparation method according to claim 1, characterized in that: The mass ratio of soybean to mung bean in step (1) is 6:

1.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the residue to water in step (2) is 1:

10.

4. The preparation method according to claim 1, characterized in that: The ultrasonic power in step (3) is 400-600W.

5. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis pH value in step (4) is 4.5-5.0, and the amount of cellulase added is 3.0-4.0 mg / ml.

6. The preparation method according to claim 1, characterized in that: The ultra-high pressure homogenization pressure in step (5) is 40-60 MPa, and the processing time is 3-5 min.

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