Processing method of bean product

Abstract

The invention relates to the technical field of bean product processing, in particular to a processing method of a bean product. Soybeans are soaked in a sodium bicarbonate solution to obtain soaked soybeans, the soaked soybeans are treated for 20-30 min at the temperature ranging from-30 DEG C to-20 DEG C to obtain treated soybeans, the treated soybeans are mixed with water, neutral protease and cellulase and then subjected to enzymolysis, an enzymolysis material is obtained, the enzymolysis material is mixed with calcium chloride, pulp boiling is conducted, and the bean product is obtained. A sodium bicarbonate solution is combined with low-temperature treatment and enzymolysis, so that the contents of vitamin E and selenium in the soybean milk can be reserved, and the contents of guanine and adenine in the soybean milk can be reduced by using calcium chloride treatment.

Description

Technical Field

[0001] The invention relates to the technical field of bean product processing, in particular to a bean product processing method. Background Art

[0002] Soybean is an annual herb, rich in plant protein, VE and isoflavones, etc. It has the functions of strengthening the spleen and stomach, moistening dryness and eliminating water, clearing away heat and detoxifying, and invigorating qi. It also has the effects of lowering blood pressure and losing weight, and can supplement the calories needed by the human body, can treat constipation, and is very suitable for consumption by the elderly. Chinese people have loved eating soybeans since ancient times, and the processing of bean products is relatively mature.

[0003] At present, bean products are processed foods with soybeans, red beans, mung beans, peas, broad beans and other beans as the main raw materials. Most bean products are soy milk or tofu made from soy milk and its products, such as soy milk, fermented bean curd, tofu, black beans, tofu silk, soy sauce, bean tendons, etc. The nutrition of bean products is mainly reflected in their rich protein content. The essential amino acids contained in bean products are similar to those of animal proteins. They also contain minerals required by the human body, such as calcium, phosphorus, iron, vitamins Bl, B2 and cellulose.

[0004] However, in the prior art, the conventional method for preparing bean products often results in the loss of nutrients. Therefore, it is necessary to provide a processing method for bean products to retain the nutrients of the bean products. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a method for processing bean products, which can retain the nutrients of the bean products and reduce the purine content in the bean products.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] The present invention provides a method for processing a bean product, comprising the following steps:

[0008] 1) soaking soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0009] 2) treating the soaked soybeans obtained in step 1) at -30 to -20°C for 20 to 30 minutes to obtain treated soybeans;

[0010] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase, and performing enzymolysis to obtain an enzymolysis material;

[0011] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride, boiling the mixture into a slurry, and obtaining a bean product;

[0012] The mass ratio of the enzymatic hydrolysis material to calcium chloride is 100:5-10;

[0013] The conditions for boiling the slurry include: maintaining the slurry for 10 to 20 minutes after boiling.

[0014] Preferably, the mass percentage of the sodium bicarbonate solution in step 1) is 1-3%.

[0015] Preferably, the soaking time in step 1) is 1 to 2 hours, and the soaking temperature is 35 to 40°C.

[0016] Preferably, in step 1), the mass ratio of soybeans to sodium bicarbonate solution is 1:8-10.

[0017] Preferably, in step 2), the soybeans are soaked at -25°C for 25 minutes.

[0018] Preferably, the mass ratio of the soybeans treated in step 3) to water, neutral protease and cellulase is 100:900:0.5-1.5:1-2.

[0019] Preferably, the mass ratio of the treated soybeans to water, neutral protease and cellulase is 100:900:1:1.5.

[0020] Preferably, the activity of the neutral protease in step 3) is 5000-6000 U / g;

[0021] The enzymatic activity of the cellulase is 6000-7000 U / g.

[0022] Preferably, the conditions for enzymatic hydrolysis in step 3) include: a temperature of 35 to 40° C. and a time of 2 to 3 hours.

[0023] Preferably, the conditions for boiling the slurry in step 4) include: maintaining the slurry for 15 minutes after boiling.

[0024] Beneficial effects of the present invention:

[0025] Sodium bicarbonate solution combined with low-temperature treatment and enzymatic hydrolysis can retain the content of vitamin E and selenium in soy milk, and calcium chloride treatment can reduce the content of guanine and adenine in soy milk. DETAILED DESCRIPTION

[0026] The present invention provides a method for processing a bean product, comprising the following steps:

[0027] 1) soaking soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0028] 2) treating the soaked soybeans obtained in step 1) at -30 to -20°C for 20 to 30 minutes to obtain treated soybeans;

[0029] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase, and performing enzymolysis to obtain an enzymolysis material;

[0030] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride, boiling the mixture into a slurry, and obtaining a bean product;

[0031] The mass ratio of the enzymatic hydrolysis material to calcium chloride is 100:5-10;

[0032] The conditions for boiling the slurry include: maintaining the slurry for 10 to 20 minutes after boiling.

[0033] The present invention soaks soybeans in a sodium bicarbonate solution to obtain soaked soybeans. The present invention has no special limitation on the source of soybeans, and conventional sources can be used. The present invention preferably removes impurities and mildew from the soybeans before soaking. In the present invention, the mass percentage of the sodium bicarbonate solution is preferably 1 to 3%. In the present invention, the soaking time is preferably 1 to 2 hours, and the soaking temperature is preferably 35 to 40° C. In the present invention, the mass ratio of the soybeans to the sodium bicarbonate solution is preferably 1:8 to 10.

[0034] The present invention treats the soaked soybeans at -30 to -20°C for 20 to 30 minutes to obtain treated soybeans. The present invention preferably treats the soaked soybeans at -25°C for 25 minutes.

[0035] The present invention mixes the obtained treated soybeans with water, neutral protease and cellulase and then performs enzymolysis to obtain an enzymolysis material. In the present invention, the mass ratio of the treated soybeans to water, neutral protease and cellulase is preferably 100:900:0.5-1.5:1-2. In the present invention, the mass ratio of the treated soybeans to water, neutral protease and cellulase is preferably 100:900:1:1.5. In the present invention, the enzymatic activity of the neutral protease is preferably 5000-6000U / g; the enzymatic activity of the cellulase is preferably 6000-7000U / g. In the present invention, the conditions for the enzymolysis preferably include: a temperature of 35-40°C and a time of 2-3h. The present invention does not specifically limit the sources of the neutral protease and cellulase, and conventional commercially available ones can be used.

[0036] The present invention mixes the obtained enzymolysis material with calcium chloride and boils the pulp to obtain a bean product; the mass ratio of the enzymolysis material to calcium chloride is 100:5-10; the boiling conditions include: maintaining for 10-20 minutes after boiling. In the present invention, the boiling conditions preferably include: maintaining for 15 minutes after boiling.

[0037] The bean product obtained by the present invention is soy milk. The present invention can use soy milk to prepare other forms of soy products such as tofu, tofu shreds, bean curd skin, fermented bean curd and the like by conventional preparation methods.

[0038] In order to further illustrate the present invention, the present invention is described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0039] Example 1

[0040] A method for processing soy products comprises the following steps:

[0041] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0042] The mass percentage of the sodium bicarbonate solution is 2%, the mass ratio of soybean to the sodium bicarbonate solution is 1:10, the soaking time is 1.5 hours, and the soaking temperature is 35°C;

[0043] 2) treating the soaked soybeans obtained in step 1) at -30°C for 20 minutes to obtain treated soybeans;

[0044] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:1:1.5, and performing enzymolysis to obtain an enzymolysis material;

[0045] Among them, the enzyme activity of neutral protease is 5000U / g, and the enzyme activity of cellulase is 7000U / g;

[0046] The temperature of enzymatic hydrolysis was 40°C and the time was 2.5 h;

[0047] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride in a mass ratio of 100:10, boiling the mixture to obtain soy milk;

[0048] The conditions for boiling the slurry are as follows: maintaining the slurry for 15 minutes after boiling.

[0049] Example 2

[0050] A method for processing soy products comprises the following steps:

[0051] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0052] The mass percentage of the sodium bicarbonate solution is 3%, the mass ratio of soybean to the sodium bicarbonate solution is 1:8, the soaking time is 1 hour, and the soaking temperature is 35°C;

[0053] 2) treating the soaked soybeans obtained in step 1) at -20°C for 30 minutes to obtain treated soybeans;

[0054] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:1.5:1, and performing enzymolysis to obtain an enzymolysis material;

[0055] Among them, the enzyme activity of neutral protease is 6000U / g, and the enzyme activity of cellulase is 6000U / g;

[0056] The temperature of enzymatic hydrolysis was 40°C and the time was 3 h;

[0057] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride in a mass ratio of 100:8, boiling the mixture to obtain soybean milk;

[0058] The conditions for boiling the slurry are as follows: maintaining the slurry for 10 minutes after boiling.

[0059] Example 3

[0060] A method for processing soy products comprises the following steps:

[0061] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0062] The mass percentage of the sodium bicarbonate solution is 1%, the mass ratio of soybean to the sodium bicarbonate solution is 1:10, the soaking time is 2 hours, and the soaking temperature is 35°C;

[0063] 2) treating the soaked soybeans obtained in step 1) at -25°C for 25 minutes to obtain treated soybeans;

[0064] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:0.5:1, and performing enzymolysis to obtain an enzymolysis material;

[0065] Among them, the enzyme activity of neutral protease is 5500U / g, and the enzyme activity of cellulase is 6500U / g;

[0066] The temperature of enzymatic hydrolysis was 40°C and the time was 2.5 h;

[0067] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride in a mass ratio of 100:5, boiling the mixture to obtain soy milk;

[0068] The conditions for boiling the slurry are as follows: maintaining the slurry for 10 minutes after boiling.

[0069] Example 4

[0070] A method for processing soy products comprises the following steps:

[0071] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0072] The mass percentage of the sodium bicarbonate solution is 2.5%, the mass ratio of soybean to the sodium bicarbonate solution is 1:9, the soaking time is 1 hour, and the soaking temperature is 35°C;

[0073] 2) treating the soaked soybeans obtained in step 1) at -20°C for 30 minutes to obtain treated soybeans;

[0074] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:0.5:2, and performing enzymolysis to obtain an enzymolysis material;

[0075] Among them, the enzyme activity of neutral protease is 6000U / g, and the enzyme activity of cellulase is 6500U / g;

[0076] The temperature of enzymatic hydrolysis was 40°C and the time was 2 h;

[0077] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride in a mass ratio of 100:10, boiling the mixture to obtain soy milk;

[0078] The conditions for boiling the slurry are as follows: boiling and maintaining for 20 minutes.

[0079] Example 5

[0080] A method for processing soy products comprises the following steps:

[0081] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0082] The mass percentage of the sodium bicarbonate solution is 3%, the mass ratio of soybean to the sodium bicarbonate solution is 1:8, the soaking time is 1 hour, and the soaking temperature is 35°C;

[0083] 2) treating the soaked soybeans obtained in step 1) at -20°C for 25 minutes to obtain treated soybeans;

[0084] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:1.5:1, and performing enzymolysis to obtain an enzymolysis material;

[0085] Among them, the enzyme activity of neutral protease is 5500U / g, and the enzyme activity of cellulase is 7000U / g;

[0086] The temperature of enzymatic hydrolysis was 40°C and the time was 2.5 h;

[0087] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride in a mass ratio of 100:8, boiling the mixture to obtain soybean milk;

[0088] The conditions for boiling the slurry are as follows: maintaining the slurry for 15 minutes after boiling.

[0089] Example 6

[0090] A method for processing soy products comprises the following steps:

[0091] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0092] The mass percentage of the sodium bicarbonate solution is 1.5%, the mass ratio of soybean to the sodium bicarbonate solution is 1:10, the soaking time is 1.5 hours, and the soaking temperature is 40°C;

[0093] 2) treating the soaked soybeans obtained in step 1) at -25°C for 20 minutes to obtain treated soybeans;

[0094] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:1:2, and performing enzymolysis to obtain an enzymolysis material;

[0095] Among them, the enzyme activity of neutral protease is 6000U / g, and the enzyme activity of cellulase is 6000U / g;

[0096] The temperature of enzymatic hydrolysis was 40°C and the time was 2 h;

[0097] 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride in a mass ratio of 100:10, boiling the mixture to obtain soy milk;

[0098] The conditions for boiling the slurry are as follows: maintaining the slurry for 15 minutes after boiling.

[0099] Comparative Example 1

[0100] A method for processing soy products comprises the following steps:

[0101] 1) removing impurities and mildew from soybeans, and then soaking them in water to obtain soaked soybeans;

[0102] The soaking time is 1.5 hours and the soaking temperature is 35°C;

[0103] 2) mixing the soaked soybeans obtained in step 1) with water and beating the mixture to obtain raw soybean milk;

[0104] 3) mixing the raw soybean milk obtained in step 2) with calcium chloride in a mass ratio of 100:10, boiling the slurry to obtain soybean milk;

[0105] The conditions for boiling the slurry are as follows: maintaining the slurry for 15 minutes after boiling.

[0106] Comparative Example 2

[0107] A method for processing soy products comprises the following steps:

[0108] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0109] The mass percentage of the sodium bicarbonate solution is 2%, the mass ratio of soybean to the sodium bicarbonate solution is 1:10, the soaking time is 1.5 hours, and the soaking temperature is 35°C;

[0110] 2) treating the soaked soybeans obtained in step 1) at -30°C for 20 minutes to obtain treated soybeans;

[0111] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:1:1.5, and performing enzymolysis to obtain an enzymolysis material;

[0112] Among them, the enzyme activity of neutral protease is 5000U / g, and the enzyme activity of cellulase is 7000U / g;

[0113] The temperature of enzymatic hydrolysis was 40°C and the time was 2.5 h;

[0114] 4) boiling the enzymatic hydrolyzate obtained in step 3) to obtain soy milk;

[0115] The conditions for boiling the slurry are as follows: maintaining the slurry for 15 minutes after boiling.

[0116] Comparative Example 3

[0117] A method for processing soy products comprises the following steps:

[0118] 1) removing impurities and mildew from soybeans, and then soaking the soybeans in a sodium bicarbonate solution to obtain soaked soybeans;

[0119] The mass percentage of the sodium bicarbonate solution is 2%, the mass ratio of soybean to the sodium bicarbonate solution is 1:10, the soaking time is 1.5 hours, and the soaking temperature is 35°C;

[0120] 2) treating the soaked soybeans obtained in step 1) at -30°C for 20 minutes to obtain treated soybeans;

[0121] 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase in a mass ratio of 100:900:1:1.5, and performing enzymolysis to obtain an enzymolysis material;

[0122] Among them, the enzyme activity of neutral protease is 5000U / g, and the enzyme activity of cellulase is 7000U / g;

[0123] The temperature of enzymatic hydrolysis was 40°C and the time was 2.5 h;

[0124] 4) mixing the enzymatic hydrolyzate obtained in step 3) with sodium chloride in a mass ratio of 100:10, boiling the mixture to obtain soybean milk;

[0125] The conditions for boiling the slurry are as follows: maintaining the slurry for 15 minutes after boiling.

[0126] The soymilk processed by Examples 1 to 6 and Comparative Examples 1 to 3 was used to determine the content of vitamin E by high performance liquid chromatography; the selenium content was determined according to the determination method of GB5009.93-2017; and the content of guanine and adenine in the soymilk processed by Examples 1 to 6 and Comparative Examples 1 to 3 was determined according to the method for detecting soymilk in Yu Zhengxian. Study on the process of detecting purine content in soymilk by HPLC and reducing purine [D]. Nanchang University, 2021. The results are shown in Table 1.

[0127] Table 1 Detection results of vitamin E, selenium, guanine and adenine content in soy milk

[0128] Vitamin E (μg / 100g) Selenium (μg / 100g) Guanine(mg / L) Adenine(mg / L) Example 1 2.2 0.36 16.13 13.82 Example 2 2.0 0.32 16.84 13.91 Example 3 1.8 0.34 17.02 12.96 Example 4 1.9 0.29 16.91 13.24 Example 5 1.9 0.31 17.12 13.65 Example 6 2.1 0.30 16.78 13.37 Comparative Example 1 0.8 0.17 16.96 13.46 Comparative Example 2 1.8 0.30 64.55 42.75 Comparative Example 3 1.9 0.31 65.72 40.64

[0129] As can be seen from Table 1, sodium bicarbonate solution combined with low temperature treatment and enzymatic hydrolysis can retain the content of vitamin E and selenium in soy milk, and calcium chloride treatment can reduce the content of guanine and adenine in soy milk.

[0130] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for processing soy products, characterized in that: The following steps are involved: 1) soaking soybeans in a sodium bicarbonate solution to obtain soaked soybeans; 2) treating the soaked soybeans obtained in step 1) at -30 to -20°C for 20 to 30 minutes to obtain treated soybeans; 3) mixing the treated soybean obtained in step 2) with water, neutral protease and cellulase, and performing enzymolysis to obtain an enzymolysis material; 4) mixing the enzymatic hydrolyzate obtained in step 3) with calcium chloride, boiling the mixture into a slurry, and obtaining a bean product; The mass ratio of the enzymatic hydrolysis material to calcium chloride is 100:5-10; The conditions for boiling the slurry include: maintaining the slurry for 10 to 20 minutes after boiling.

2. The processing method according to claim 1, characterized in that: The mass percentage of the sodium bicarbonate solution in step 1) is 1-3%.

3. The processing method according to claim 1, characterized in that: The soaking time of step 1) is 1 to 2 hours, and the soaking temperature is 35 to 40°C.

4. The processing method according to claim 1, characterized in that: In the step 1), the mass ratio of soybean to sodium bicarbonate solution is 1:8-10.

5. The processing method according to claim 1, characterized in that: In the step 2), the soybeans are soaked at -25°C for 25 minutes.

6. The processing method according to claim 1, characterized in that: In the step 3), the mass ratio of the treated soybeans to water, neutral protease and cellulase is 100:900:0.5-1.5:1-2.

7. The processing method according to claim 1 or 6, characterized in that: The mass ratio of the treated soybean to water, neutral protease and cellulase is 100:900:1:1.

5.

8. The processing method according to claim 1, characterized in that: The activity of the neutral protease in step 3) is 5000-6000 U / g; The enzymatic activity of the cellulase is 6000-7000 U / g.

9. The processing method according to claim 1, characterized in that: The conditions for the enzymatic hydrolysis in step 3) include: a temperature of 35 to 40° C. and a time of 2 to 3 hours.

10. The processing method according to claim 1, characterized in that: The conditions for boiling the slurry in step 4) include: maintaining the slurry for 15 minutes after boiling.