Ultrasonic-assisted detoxified bean product and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses an ultrasonic-assisted detoxified bean product and a preparation method thereof.According to the method, an ultrasonic technology is combined with traditional heat treatment and enzyme treatment, toxic components in the bean product are efficiently removed, the nutritional value of the bean product is reserved, the heat treatment process is optimized through the ultrasonic technology, and the heat treatment efficiency is improved. A more efficient detoxification effect is realized at a lower temperature, the speed and the effect of the enzymolysis reaction are remarkably improved, and the loss of nutritional ingredients at a high temperature in a traditional detoxification method is avoided. Experimental results show that according to the method, the decrease rate of the trypsin inhibitor content exceeds 90%, the saponin residue is lower than 0.1 mg / g, the protein retention rate is larger than or equal to 80%, and the in-vitro protein digestibility is improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an ultrasonic-assisted detoxified soybean product and its preparation method. Background Technology

[0002] Legumes and their products are important sources of plant protein in the human diet, rich in high-quality protein, unsaturated fatty acids, vitamins, and minerals, and are commonly found in soy milk, tofu, fermented soy products, and various functional foods. However, legumes naturally contain a number of anti-nutritional factors and potentially toxic components, such as trypsin inhibitors, hemagglutinins, saponins, and oligosaccharides. If these substances are ingested directly without processing, they can not only reduce the body's digestion and absorption of protein but may also cause bloating, indigestion, or even poisoning. Therefore, how to effectively remove or reduce harmful components in legumes while maintaining their nutritional value has always been a key technical issue in the food processing industry.

[0003] Traditional detoxification methods mainly include prolonged soaking, heat treatment, chemical reagent treatment, and enzymatic hydrolysis. While soaking can dissolve some soluble anti-nutritional substances, its detoxification efficiency is limited and time-consuming. Heat treatment can inactivate trypsin inhibitors and hemagglutinins, but it often requires high temperatures and long durations, easily leading to protein denaturation and vitamin loss, affecting both taste and nutritional value. Chemical treatment can significantly reduce toxic components, but it may introduce additional residues, posing food safety risks. Enzymatic hydrolysis can specifically decompose some toxins, but single-enzyme treatment has low efficiency and requires long reaction times. Overall, existing methods generally suffer from insufficient detoxification efficiency, significant nutrient loss, high energy consumption, or unsatisfactory safety. Summary of the Invention

[0004] To address the shortcomings mentioned in the background art, the present invention aims to provide an ultrasound-assisted detoxified soybean product and its preparation method. By optimizing and synergistically applying ultrasound with heat treatment and enzymatic hydrolysis processes, a multi-step chain enhancement effect is achieved. This allows for the efficient removal of saponins and trypsin inhibitors under low-temperature conditions, while significantly improving enzymatic hydrolysis efficiency and shortening processing time. This not only preserves the nutritional components of the soybean product but also reduces energy consumption.

[0005] The objective of this invention can be achieved through the following technical solutions: An ultrasonically assisted detoxified soybean product comprises the following raw materials in parts by weight: 80-120 parts soybean raw materials, 100-300 parts detoxification soaking solution, 0.1-0.5 parts detoxification enzyme preparation, and 0.05-0.2 parts detoxification auxiliary agent; The beans are one or more of soybeans, yellow soybeans, black beans, and mung beans; the soaking solution is water or dilute salt water; the enzyme preparation is papain; and the auxiliary agent is food-grade sodium chloride or sodium lactate.

[0006] More preferably, the method for preparing papain specifically includes the following steps: S101. Fresh papaya latex is collected and dried in a freeze dryer to obtain crude papaya enzyme powder; S102. Dissolve the crude papaya enzyme powder in deionized water, stir and centrifuge, take the supernatant, add ammonium sulfate solution for fractional precipitation, and collect the precipitate. S103. The obtained precipitate is resuspended in buffer solution, placed in a dialysis bag for dialyzing to remove salt, and then the dialyzed enzyme solution is freeze-dried to obtain the papain.

[0007] More preferably, the trypsin inhibitor content of the soy products is reduced by more than 90% after processing, and the protein retention rate is not less than 80%.

[0008] A method for preparing ultrasound-assisted detoxified soybean products includes the following steps: S1. Soak the sorted and cleaned bean raw materials (soybeans, black beans or mung beans) in water or dilute salt water; then place them in an ultrasonic reactor for ultrasonic treatment. After completion, pour off the soaking solution and rinse with deionized water. S2. Place the ultrasonically treated bean raw material in a stainless steel container, add deionized water, and heat it. After heating, remove the bean raw material and rinse it with deionized water. S3. Place the legume raw material in a buffer solution prepared with deionized water, sodium dihydrogen phosphate, disodium hydrogen phosphate and sodium lactate, add papain or alkaline protease, mix the legume raw material with the enzyme solution and apply sonication, then heat briefly to inactivate the enzyme and rinse with deionized water. S4. The enzymatically hydrolyzed soybean raw materials are freeze-dried, cooled to room temperature after drying, sieved or crushed, and packaged into bags to obtain ultrasonically assisted detoxified soybean products.

[0009] More preferably, the ultrasonic frequency in step S1 is 20–40 kHz, the ultrasonic power is 100–500 W, and the processing time is 20–60 min.

[0010] More preferably, the heat treatment temperature in step S2 is 60–75°C, and the heat treatment time is 20–40 min.

[0011] More preferably, the amount of enzyme added in step S3 is 0.1% to 0.5% of the mass of the soybean raw material, and the enzymatic hydrolysis reaction time is 30 to 60 min.

[0012] More preferably, the drying process in step S4 is freeze drying, with the vacuum degree controlled at 50-80 Pa and the drying time at 6-12 h.

[0013] More preferably, the residual amount of saponins in the detoxified soy products is less than 0.1 mg / g.

[0014] More preferably, the product is soy milk, tofu, soy flour, or fermented soy products.

[0015] The beneficial effects of this invention are: This invention overcomes the limitations of traditional methods that rely on independent application by introducing the synergistic effects of ultrasound, heat treatment, and enzymatic hydrolysis into the processing of soybeans. This results in a comprehensive detoxification process with multiple enhancing effects, significantly improving detoxification efficiency and nutrient retention. In the soaking stage, ultrasound allows water or dilute brine to penetrate the soybean raw material more quickly, enhancing the dissolution of water-soluble harmful components such as saponins and oligosaccharides, laying the foundation for subsequent processing. In the heat treatment stage, ultrasonic pretreatment loosens the soybean structure, enabling effective inactivation of trypsin inhibitors and hemagglutinins at relatively low temperatures, improving efficiency while avoiding significant loss of protein and vitamins under high temperatures. In the enzymatic hydrolysis stage, ultrasound further promotes the penetration and binding of enzymes to the substrate, accelerating the reaction rate, shortening the reaction time, and making the substrate protein and oligosaccharide structures easier to decompose, thus achieving the simultaneous removal of multiple harmful factors. Through rational process coupling, a significant synergistic effect is formed, greatly increasing the detoxification rate, achieving a detoxification effect of over 90% under low energy consumption and mild conditions. Compared with traditional long-term boiling or single enzymatic hydrolysis methods, this invention not only has advantages in terms of energy consumption and time, but more importantly, it significantly improves the nutrient retention rate, better maintains protein integrity and vitamin content, and improves the taste and functionality of soy products. Attached Figure Description

[0016] The invention will now be further described with reference to the accompanying drawings.

[0017] Figure 1 This is a flowchart of the preparation method of ultrasonic-assisted detoxified soybean products according to the present invention; Figure 2 This is a comparison chart showing the detoxification effects of saponins and trypsin inhibitors on the detoxified soy products prepared in Examples 1-3 and Comparative Examples 1-2 of this invention. Detailed Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1 I. Preparation of Papain Papaya latex was collected, filtered through four layers of sterile gauze, dispensed into freeze-drying trays, pre-frozen at -40 ℃ for 4 h, and then freeze-dried in a vacuum freeze dryer at -50 ℃ and ≤30 Pa for 24 h to obtain crude enzyme powder. 50 g of the crude enzyme powder was added to 500 mL of PBS (pH 6.5) and stirred at 4 ℃ for 30 min to ensure complete dissolution. L-cysteine ​​10 mmol / L solution was added to a final concentration of 2 mmol / L for gentle activation. The mixture was centrifuged at 4 ℃ and 10,000 g for 20 min, and the supernatant was collected. Ammonium sulfate was slowly added to the supernatant until 30% saturation, allowed to stand for 30 min, and then centrifuged at 4 ℃ and 10,000 g for 15 min. The precipitate was discarded. Ammonium sulfate was added to the supernatant until 60% saturation, stirred gently for 30 min, and centrifuged at 4 ℃ as before. The precipitate was retained and dissolved in 200 mL of PBS (pH 6.5) to obtain ammonium sulfate salting-out enzyme solution. The salting-out enzyme solution was placed in a 10 kDa dialysis bag and dialyzed in 2 L of PBS (pH 6.5) at 4 °C. The dialysate was changed every 6–8 h, for a total of 3–4 times, for a total duration of 24 h. After dialysis, the solution was centrifuged at 10,000 g for 10 min at 4 °C to remove insoluble matter. The supernatant was loaded onto a pre-equilibrated DEAE cellulose column, and samples were loaded at a flow rate of 60–120 mL / h. Elution was then performed using a linear gradient of 0–0.5 mol / L sodium chloride. The target fraction exhibiting an absorption peak in the eluent was collected and concentrated by 10 kDa ultrafiltration. The concentrated enzyme solution was pre-frozen at -40 °C for 4 h and then lyophilized to obtain a pale yellow powder of papain.

[0020] II. Preparation of Ultrasonic-Assisted Detoxified Soy Products The ultrasonic-assisted detoxified soybean product contains the following raw materials in parts by weight: 80 parts soybean raw materials, 100 parts soaking solution, 0.1 parts enzyme preparation, and 0.05 parts auxiliary agent; The preparation steps are as follows: Wash 80 g of soybeans and soak them in 100 mL of dilute saline solution composed of deionized water and 0.05 g of sodium chloride. Then pour the solution into an ultrasonic reactor, set the frequency to 20 kHz, the power to 100 W, and the treatment time to 20 min. After ultrasonication, pour off the soaking solution, rinse twice with deionized water, and drain. Add 500 mL of deionized water to the soybeans, place them in a water bath and heat to 60 ℃, maintain for 30 min. After completion, remove the soybeans, rinse twice with deionized water, and drain. Prepare a 0.05 mol / L phosphate buffer solution, add 0.1 g of papain to it, and dissolve evenly. Place the soybean raw material in the enzyme solution, place it in the ultrasonic reactor, and continue ultrasonic treatment at 20 kHz and 100 W power for 30 min of continuous enzymatic hydrolysis. After the reaction, heat the entire enzyme solution to 80 ℃ and maintain for 5 min to inactivate the enzyme, then rinse twice with deionized water, and then place the treated soybeans in... Pre-freeze at 40 ℃ for 4 h, then transfer to a freeze dryer (vacuum controlled at 50 Pa) for freeze drying for 12 h. After drying, remove and cool to room temperature, sieve, and pack into food-grade packaging bags to obtain a light yellow detoxified soy product powder.

[0021] Example 2 The preparation method of papain is the same as in Example 1.

[0022] The preparation method of ultrasound-assisted detoxified soy products is as follows: The ultrasonic-assisted detoxified soybean product contains the following raw materials in parts by weight: 120 parts soybean raw materials, 300 parts soaking solution, 0.5 parts enzyme preparation, and 0.2 parts auxiliary agent; The preparation steps are as follows: Wash 120 g of soybeans and soak them in 300 mL of deionized water. Then pour them into an ultrasonic reactor, set the frequency to 40 kHz, the power to 500 W, and the treatment time to 60 min. After ultrasonication, pour off the soaking liquid, rinse twice with deionized water, and drain. Add 1000 mL of deionized water to the soybeans, place them in a water bath and heat to 75 ℃, maintain for 40 min. After completion, remove the beans, rinse twice with deionized water, and drain. Prepare a 0.05 mol / L phosphate buffer solution, add 0.2 g of sodium lactate as an auxiliary agent, and add 0.5 g of papain, dissolving evenly. Place the bean raw material in the enzyme solution, place it in the ultrasonic reactor, and continue ultrasonic treatment at 40 kHz and 500 W power for 60 min of continuous enzymatic hydrolysis. After the reaction, heat the entire enzyme solution to 80 ℃ and maintain for 5 min to inactivate the enzyme, then rinse twice with deionized water. Finally, place the treated beans in... Pre-freeze at 40 ℃ for 4 h, then transfer to a freeze dryer (vacuum controlled at 80 Pa) for freeze drying for 12 h. After drying, remove and cool to room temperature, sieve, and pack into food-grade packaging bags to obtain a light yellow detoxified soy product powder.

[0023] Example 3 The preparation method of papain is the same as in Example 1.

[0024] The preparation method of ultrasound-assisted detoxified soy products is as follows: The ultrasonic-assisted detoxified soybean product contains the following raw materials in parts by weight: 100 parts soybean raw materials, 200 parts soaking solution, 0.3 parts enzyme preparation, and 0.1 parts auxiliary agent; The preparation steps are as follows: Wash 100 g of soybeans and soak them in 200 mL of deionized water. Then pour them into an ultrasonic reactor, set the frequency to 30 kHz, the power to 300 W, and the treatment time to 40 min. After ultrasonication, pour off the soaking liquid, rinse twice with deionized water, and drain. Add 800 mL of deionized water to the soybeans, place them in a water bath and heat to 68 ℃, maintain for 30 min. After completion, remove the beans and rinse twice with deionized water. Prepare a 0.05 mol / L phosphate buffer solution, add 0.1 g of sodium lactate as an auxiliary agent, and add 0.3 g of papain, dissolving evenly. Place the bean raw material in the enzyme solution, place it in the ultrasonic reactor, and continue ultrasonic treatment at 30 kHz and 300 W power for 45 min of continuous enzymatic hydrolysis. After the reaction, heat the entire enzyme solution to 80 ℃ and maintain for 5 min to inactivate the enzyme, then rinse twice with deionized water. Finally, place the treated beans in... Pre-freeze at 40 ℃ for 4 h, then transfer to a freeze dryer (vacuum controlled at 65 Pa) for freeze drying for 10 h. After drying, remove and cool to room temperature, sieve, and pack into food-grade packaging bags to obtain a light yellow detoxified soy product powder.

[0025] Comparative Example 1 The preparation method of papain is the same as in Example 1.

[0026] The preparation method of ultrasound-assisted detoxified soy products is as follows: The ultrasonic-assisted detoxified soybean product contains the following raw materials in parts by weight: 100 parts soybean raw materials, 200 parts soaking solution, 0.3 parts enzyme preparation, and 0.1 parts auxiliary agent; The preparation steps are as follows: Wash 100 g of soybeans and soak them in 200 mL of deionized water. After soaking, discard the soaking solution, rinse twice with deionized water, and drain. Add the soaked soybeans to 800 mL of deionized water, heat to 68℃, and maintain the temperature for 30 minutes. After treatment, rinse twice with cold deionized water and drain. Prepare 300 mL of 0.05 mol / L phosphate buffer, add 0.1 g of sodium lactate and 0.3 g of papain, and mix well. Place the heat-treated soybeans into the enzyme solution and enzymatically hydrolyze for 45 minutes under static conditions. After enzymatic hydrolysis, heat the system to 80℃ and hold for 5 minutes to terminate enzyme activity, then rinse twice with deionized water and drain. Spread the treated soybeans evenly on a freeze-drying tray, pre-freeze at -40℃ for 4 hours, and then freeze-dry in a freeze dryer (vacuum degree 65 Pa) for 10 hours. Cool to room temperature, sieve, and package into food-grade bags to obtain a light yellow detoxified soybean powder.

[0027] Comparative Example 2 The preparation method of ultrasound-assisted detoxified soy products is as follows: The ultrasonic-assisted detoxified soy product contains the following raw materials in parts by weight: 100 parts of soy raw materials, 200 parts of soaking solution, and 0.1 parts of auxiliary agent; The preparation steps are as follows: Rinse 100 g of soybeans with deionized water, then place them in 200 mL of dilute saline solution and treat them in an ultrasonic reactor at a frequency of 30 kHz and a power of 300 W for 40 minutes. After treatment, pour out the soaking solution, rinse twice with deionized water, and drain. Add the soaked soybeans to 800 mL of deionized water and heat in a water bath to 68 ℃ for 30 minutes. After heat treatment, rinse twice with cold deionized water and drain. Prepare 300 mL of 0.05 mol / L phosphate buffer and add 0.1 g of sodium lactate. Add the heat-treated soybeans to the buffer solution and treat them in an ultrasonic reactor at a frequency of 30 kHz and a power of 300 W for 40 minutes. After treatment, heat to 80 ℃ and hold for 5 minutes to maintain treatment consistency, then rinse twice with deionized water and drain. The processed beans were placed in a freeze-drying tray and pre-frozen at -40 °C for 4 hours, then placed in a freeze dryer and dried at a vacuum of 65 Pa for 10 hours. After cooling to room temperature, the mixture was sieved and packaged into food-grade bags to obtain a light yellow detoxified bean product powder.

[0028] Performance testing 1. Detoxification effect test Take 1.0 g of bean powder samples before and after detoxification treatment, and add 10 mL of 0.01 mol / L phosphate buffer (pH 7.6) to each sample. Extract by shaking at room temperature for 30 min. Use the supernatant as the test solution. Mix 0.5 mL of the test solution with 0.5 mL of trypsin standard solution (0.1 mg / mL), add 1.0 mL of 1% casein solution, and incubate at 37 ℃ for 20 min. After terminating the reaction, add 1.0 mL of 5% trichloroacetic acid, centrifuge, and use the supernatant to measure the absorbance at 280 nm. Using the untreated original sample as a control, calculate the decrease rate using the following formula: Where A0 is the absorbance of the untreated sample and A1 is the absorbance of the treated sample. The results are shown in Table 1 below.

[0029] Table 1. Decrease rate of trypsin inhibitors As shown in Table 1, under the synergistic treatment conditions of ultrasound and enzymatic hydrolysis in Examples 1–3, the OD of trypsin inhibitors was [data missing]. 280 The inhibitor concentrations significantly decreased to 0.094, 0.082, and 0.088, with inhibitor reduction rates exceeding 90%. In contrast, Comparative Examples 1 and 2, without ultrasonic or enzymatic treatment, showed inhibitor reduction rates of only 73.5% and 65.4%, respectively, indicating that a single treatment process cannot achieve effective detoxification. These results fully demonstrate that the present invention achieves a detoxification effect far superior to traditional methods through process coupling, especially maintaining highly efficient inhibitor removal capabilities even at low temperatures.

[0030] 2. Determination of saponin residue Weigh 0.5 g of the detoxified sample powder, add 10 mL of 80% ethanol solution, and extract by sonication for 30 min. Centrifuge and collect the supernatant. Repeat the extraction twice, combine the extracts, and concentrate to approximately 2 mL. Take 1.0 mL of the extract, add 1.0 mL of 8% vanillin-ethanol solution and 5.0 mL of 72% sulfuric acid, mix well, and react in a 60 ℃ water bath for 10 min. Cool to room temperature. Measure the absorbance at 560 nm using a spectrophotometer, calculate the saponin content with reference to the standard curve, and express the results in mg / g. Compare the residue differences under different treatment methods with the untreated sample as a baseline control. The results are shown in Table 2 below.

[0031] Table 2. Saponin Residue As shown in Table 2, the residual saponin levels in Examples 1–3 were significantly reduced under the synergistic effect of ultrasound and enzymatic hydrolysis, with the lowest being 0.073 mg / g, all far lower than those in Comparative Example 1 (0.154 mg / g) and Comparative Example 2 (0.138 mg / g) without synergistic treatment. Ultrasound can disrupt cell walls and lipid membrane structures, enhancing the dissolution efficiency of saponins and improving enzyme accessibility to the matrix. Enzymatic hydrolysis further decomposes the glycosidic bonds bound to saponins, thereby achieving deep removal of saponins. Compared to enzymatic hydrolysis or ultrasound alone, the synergistic effect not only improves detoxification efficiency but also avoids the damage to flavor and nutrients caused by excessive heat treatment, demonstrating a mild, efficient, and flavor-friendly detoxification pathway. This highlights the advantages of this invention in flavor enhancement and safety control.

[0032] 3. Protein retention rate determination Weigh approximately 0.5 g of the detoxified bean sample powder from each group and place it in a digestion tube. Add 15 mL of concentrated sulfuric acid and one catalyst tablet (potassium sulfate-selenium powder mixture tablet). Digest at 420 ℃ until the solution is clear. After cooling, bring the volume to 100 mL. Take an appropriate amount of sample solution for alkalization, distill using a Kjeldahl nitrogen analyzer, and collect the ammonia gas generated in the reaction. Determine the nitrogen content using the standard boric acid titration method and convert it to protein content (multiplied by a conversion factor of 6.25). Measure the protein content of the original sample before detoxification and the sample after detoxification, and calculate the retention rate using the following formula: , The results are shown in Table 3 below.

[0033] Table 3 Protein Retention Rate Table 3 shows that the protein retention rates of Examples 1–3 were 81.2%, 80.4%, and 80.7%, respectively, achieving good nutrient retention during the detoxification process. In contrast, Comparative Example 1, without ultrasonic treatment, showed a protein retention rate of only 78.3%, indicating that ultrasound helps reduce excessive hydrolysis and loss of protein during enzymatic hydrolysis. While Comparative Example 2 achieved a retention rate of 81.7%, the lack of enzymatic hydrolysis resulted in a trypsin inhibitor reduction rate far below 90%, indicating insufficient detoxification and failing to meet safety requirements.

[0034] 4. In vitro protein digestibility test Weigh 0.5 g of the treated sample powder and place it in a 50 mL gastric juice simulation system (containing 0.32% pepsin, pH 2.0), and incubate at 37 ℃ with shaking for 1 h. Then add a pancreatic juice simulation system (containing 1.0% trypsin, pH adjusted to 7.5) and continue incubation for 2 h. Take 1 mL of sample every 30 min, add 10% trichloroacetic acid to terminate the reaction, centrifuge, and collect the supernatant. Measure the absorbance of the soluble protein hydrolysate at 280 nm, and convert the amount of protein hydrolysate using a protein standard curve. Set the original protein content as the total amount, and calculate the proportion of hydrolysate, which is the protein digestibility (%). Each experiment was repeated 3 times, and the average value was taken. The results are shown in Table 4 below.

[0035] Table 4 In vitro protein digestibility As shown in Table 4, the in vitro protein digestibility of Examples 1–3 under the synergistic treatment of "ultrasound + enzymatic hydrolysis" all exceeded 80%, significantly higher than that of Comparative Example 1 (71.5%) and Comparative Example 2 (74.0%), indicating that the present invention has a significant advantage in improving the digestibility of legume protein. Ultrasound, by disrupting cell structure and increasing tissue porosity, makes it easier for proteases to contact the substrate, promoting the uniformity and depth of the enzymatic hydrolysis reaction; while enzymatic hydrolysis can pre-break down some large protein molecules, improving the efficiency of subsequent gastric-pancreatic digestion. Comparative Example 1, lacking ultrasound, had limited enzymatic hydrolysis and insufficient release of digestive products; Comparative Example 2, although structurally loose, lacked protein pre-degradation, limiting enzymatic hydrolysis sites, and its overall digestibility was also low. These results fully demonstrate that the present invention not only achieves efficient detoxification but also possesses profound technical value in improving nutrient absorption and utilization, making it suitable for developing functional legume products with high absorption rates and high bioavailability.

[0036] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0037] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. An ultrasonically assisted detoxified soybean product, characterized in that, It contains the following raw materials by weight: 80-120 parts of legume raw materials, 100-300 parts of soaking solution, 0.1-0.5 parts of enzyme preparation, and 0.05-0.2 parts of auxiliary agent; The beans are one or more of soybeans, yellow soybeans, black beans, and mung beans; the soaking solution is water or dilute salt water; the enzyme preparation is papain; and the auxiliary agent is food-grade sodium chloride or sodium lactate.

2. The ultrasonic-assisted detoxified soybean product according to claim 1, characterized in that, The preparation method of the papain specifically includes the following steps: S101. Fresh papaya latex is collected and dried in a freeze dryer to obtain crude papaya enzyme powder; S102. Dissolve the crude papaya enzyme powder in deionized water, stir and centrifuge, take the supernatant, add ammonium sulfate solution for fractional precipitation, and collect the precipitate. S103. The obtained precipitate is resuspended in buffer solution, placed in a dialysis bag for dialyzing to remove salt, and then the dialyzed enzyme solution is freeze-dried to obtain the papain.

3. The ultrasonic-assisted detoxified soybean product according to claim 1, characterized in that, The soy products undergo a process in which the trypsin inhibitor content is reduced by more than 90%, and the protein retention rate is not less than 80%.

4. A method for preparing ultrasonically assisted detoxified soybean products, wherein the ultrasonically assisted detoxified soybean products are as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Soak the sorted and cleaned bean raw materials (soybeans, black beans or mung beans) in water or dilute salt water; then place them in an ultrasonic reactor for ultrasonic treatment. After completion, pour off the soaking solution and rinse with deionized water. S2. Place the ultrasonically treated bean raw material in a stainless steel container, add deionized water, and heat it. After heating, remove the bean raw material and rinse it with deionized water. S3. Place the legume raw material in a buffer solution prepared with deionized water, sodium dihydrogen phosphate, disodium hydrogen phosphate and sodium lactate, add papain or alkaline protease, mix the legume raw material with the enzyme solution and apply sonication, then heat briefly to inactivate the enzyme and rinse with deionized water. S4. The enzymatically hydrolyzed soybean raw materials are freeze-dried, cooled to room temperature after drying, sieved or crushed, and packaged into bags to obtain ultrasonically assisted detoxified soybean products.

5. The method for preparing ultrasonically assisted detoxified soybean products according to claim 4, characterized in that, The ultrasonic frequency in step S1 is 20–40 kHz, the ultrasonic power is 100–500 W, and the processing time is 20–60 min.

6. The method for preparing ultrasonically assisted detoxified soybean products according to claim 4, characterized in that, The heat treatment temperature in step S2 is 60–75°C, and the heat treatment time is 20–40 min.

7. The method for preparing ultrasonically assisted detoxified soybean products according to claim 4, characterized in that, The amount of enzyme added in step S3 is 0.1% to 0.5% of the mass of the soybean raw material, and the enzymatic hydrolysis reaction time is 30 to 60 minutes.

8. The method for preparing ultrasonically assisted detoxified soybean products according to claim 4, characterized in that, The drying process in step S4 is freeze drying, with the vacuum degree controlled at 50-80 Pa and the drying time at 6-12 h.

9. The method for preparing ultrasonically assisted detoxified soybean products according to claim 4, characterized in that, The residual amount of saponins in detoxified soy products is less than 0.1 mg / g.

10. The method for preparing ultrasonically assisted detoxified soy products according to claim 4, characterized in that, The product is soy milk, tofu, soy flour, or fermented soy products.

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