Soybean dreg fiber powder, and preparation method and application thereof

Abstract

This invention belongs to the food field, specifically relating to a soybean residue fiber powder, its preparation method, and its application. The method includes steps of subjecting the soybean residue to steam explosion treatment and hydraulic cavitation treatment. This invention can significantly improve the water-holding capacity, oil-holding capacity, and soluble dietary fiber content of soybean residue, while being simple to operate and having a short processing time.

Description

Technical Field

[0001] This invention belongs to the food field, specifically relating to a soybean residue fiber powder, its preparation method, and its application. Background Technology

[0002] Soybean residue is a major byproduct of soybean production and processing, with a relatively large output. However, only 10 wt% of soybean residue can be processed and reused; the rest is generally disposed of as animal feed or waste, resulting in resource waste. Soybean residue is rich in dietary fiber and protein, and has benefits such as regulating intestinal health, lowering blood lipids, regulating blood sugar, and relieving constipation. However, insoluble dietary fiber (IDF) accounts for over 90% of the total fiber in soybean residue, while soluble dietary fiber (SDF) content is only 2%-3%. This results in a coarse texture and poor taste, greatly limiting its application in the food industry.

[0003] Numerous studies have focused on modifying soybean residue fiber to improve its water-holding capacity, oil-holding capacity, and SDF content, thereby enhancing its texture and expanding its applications. Common modification methods include physical methods, chemical treatment, enzymatic hydrolysis, and microbial fermentation. Common physical methods include extrusion, ultrasound, and steam explosion, which can break some glycosidic bonds in IDF, breaking large molecules into smaller ones, increasing specific surface area, and improving water solubility. Steam explosion involves placing insoluble dietary fiber in high-pressure steam for a certain period. When the pressure is released instantaneously, the superheated steam that has seeped into the fiber rapidly vaporizes, expanding in volume and causing an explosion. During this process, the steam induces thermal degradation, mechanical breakage, hydrogen bond disruption, and structural reorganization in the fiber. Steam explosion is characterized by short processing time, high efficiency, and simple process. Hydraulic cavitation is a relatively new modification method. Its principle is to utilize the energy effect of cavitation bubbles generated by fluid flowing through a hydraulic structure and their instantaneous explosion to create localized high pressure and high temperature, thereby affecting the physicochemical properties and functional characteristics of the material. This method requires a small footprint, is highly efficient, and has a short processing time. Some studies have used a combination of cavitation and enzymatic treatment to improve fiber structure and properties, but enzymatic methods are more expensive and complex to operate. Summary of the Invention

[0004] The purpose of this invention is to provide a soybean residue fiber powder, its preparation method, and its application.

[0005] In a first aspect, the present invention provides a method for preparing soybean residue fiber powder, the method comprising the steps of subjecting soybean residue to steam explosion treatment and hydraulic cavitation treatment.

[0006] In one or more embodiments, the steam pressure of the steam explosion is 0.9-1.2 MPa, 0.9-1.0 MPa, or 1.0-1.2 MPa, and the pressure holding time is 30-90 s, 30-60 s, or 60-90 s.

[0007] In one or more embodiments, the pressure of the hydraulic cavitation treatment is 0.1-0.3 MPa, 0.1-0.2 MPa, or 0.2-0.3 MPa, and the cavitation time is 5-15 min, 5-10 min, or 10-15 min.

[0008] In one or more embodiments, the method includes: conditioning the soybean residue with moisture before steam explosion treatment; preferably, the moisture content of the soybean residue after moisture conditioning is 30%-40%, 30%-35%, or 35%-40%.

[0009] In one or more embodiments, after moisture conditioning, a moisture balancing treatment is performed; preferably, the balancing treatment time is 10-30 minutes.

[0010] In one or more embodiments, the ratio of soybean residue to water in the material to be subjected to hydraulic cavitation treatment is 1:(20-30)(g / mL); preferably, the soybean residue before hydraulic cavitation treatment is pulverized, preferably pulverized to 80-100 mesh; preferably, the soybean residue to be pulverized is first dried and then pulverized; preferably, the moisture content in the dried soybean residue is less than 15wt%.

[0011] In one or more embodiments, the method further includes a step of drying soybean residue that has undergone steam explosion treatment and hydraulic cavitation treatment; preferably, the drying temperature is 60-70°C; preferably, the dried soybean residue is pulverized to obtain soybean residue fiber powder; preferably, the size of the soybean residue fiber powder is 80-100 mesh.

[0012] In one or more embodiments, the method includes the steps of:

[0013] (1) Provide soybean residue as raw material; (2) subject the soybean residue raw material to steam explosion treatment and hydraulic cavitation treatment in sequence; (3) dry to obtain soybean residue fiber powder; or

[0014] (1') Provide soybean residue raw material; (2') subject the soybean residue raw material to hydraulic cavitation treatment and steam explosion treatment in sequence; (3') dry to obtain soybean residue fiber powder;

[0015] In one or more embodiments, the method has one or more of the following features:

[0016] In step (2), before the steam explosion treatment, the soybean residue raw material is first subjected to the moisture conditioning treatment.

[0017] In step (2), the steam-exploded soybean residue is dissolved in water and then subjected to hydraulic cavitation treatment.

[0018] In step (2'), the soybean residue raw material is dissolved in water and then subjected to hydraulic cavitation treatment;

[0019] In step (2'), the soybean residue treated by hydraulic cavitation is subjected to moisture conditioning treatment and then steam explosion treatment.

[0020] The soybean residue raw material in step (1') is crushed soybean residue raw material, preferably with a particle size of 80-100 mesh;

[0021] In step (2), after steam explosion treatment, the soybean residue is dried and crushed, then dissolved in water, and then subjected to hydraulic cavitation treatment.

[0022] In a second aspect, the present invention provides a soybean residue fiber powder prepared using the method described in the first aspect of the present invention.

[0023] In one or more embodiments, the soybean residue fiber powder has one or more of the following characteristics:

[0024] The water-holding capacity of the soybean residue fiber powder is ≥10g / g;

[0025] The oil holding capacity of the soybean residue fiber powder is ≥2.0 g / g;

[0026] The soluble dietary fiber content of the soybean residue fiber powder is ≥30.0 ​​wt%.

[0027] In the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder, the content of high molecular weight (>100KDa) soluble dietary fiber is ≤50%.

[0028] In the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder, the content of low molecular weight soluble dietary fiber (<10KDa) is ≥35%.

[0029] In the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder, the content of soluble dietary fiber with a molecular weight between 10 kDa and 100 kDa is 20-30%.

[0030] In a third aspect, the present invention provides a food composition comprising the soybean residue fiber powder described in the second aspect of the present invention; preferably, the soybean residue fiber powder comprises ≥4% by mass in the food composition.

[0031] In a fourth aspect, the present invention provides a food prepared using the soybean residue fiber powder of the second aspect of the present invention or the food composition of the third aspect of the present invention; preferably, the food is selected from one or more of baked goods, rice and flour products, meat products and solid beverages; preferably, the food is selected from one or more of meat sauce, sausage and lion's head meatballs.

[0032] A fifth aspect of the present invention provides the application of the soybean residue fiber powder described in the second aspect of the present invention or the food composition described in the third aspect of the present invention in improving food quality, reducing food cooking losses, increasing food yield, improving food texture and / or reducing food production costs; preferably, the food quality is selected from one or more of the following: the fineness of the food, the tenderness of the food, the juiciness of the food, and the slice structure of the food.

[0033] The present invention has the following beneficial effects:

[0034] (1) The method of the present invention effectively solves the problem of difficult processing and utilization of soybean residue raw materials, improves the utilization rate of soybean residue raw materials, increases its added value, and reduces resource waste.

[0035] (2) The method of the present invention combines steam explosion and hydraulic cavitation to modify soybean residue raw material, which not only improves the water and oil holding capacity of soybean residue, but also degrades the insoluble dietary fiber in soybean residue into small molecules, greatly increases the content of soluble dietary fiber and the content of low molecular weight in the molecular weight distribution of soluble dietary fiber, thereby improving the taste of soybean residue and improving its edible quality.

[0036] (3) The soybean residue fiber powder prepared by the method of this invention can be used as a functional food ingredient and added to baked goods, rice and flour products, meat products, solid beverages, etc., thus broadening the application of soybean residue fiber in the food field. The improved water and oil holding capacity of the soybean residue fiber powder of this invention can increase the product yield and reduce costs.

[0037] (4) There are no reports in this field on modifying soybean residue fiber by steam explosion combined with hydraulic cavitation. The method of the present invention includes the steps of steam explosion treatment and hydraulic cavitation treatment of soybean residue raw material. This method can significantly improve the water holding capacity, oil holding capacity and soluble dietary fiber content of soybean residue, while being simple to operate and having a short processing time. Attached Figure Description

[0038] Figure 1 This is a schematic diagram illustrating the effect of adding soybean residue fiber powder on the cooking loss of lion's head meatballs. Detailed Implementation

[0039] To enable those skilled in the art to understand the features and effects of the present invention, the terms and expressions used in the specification and claims are explained and defined in general below. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art regarding the present invention, and in case of conflict, the definitions in this specification shall prevail.

[0040] The theories or mechanisms described and disclosed herein, whether right or wrong, should not in any way limit the scope of the invention, that is, the contents of the invention can be implemented without being limited by any particular theory or mechanism.

[0041] In this document, the terms “contains,” “includes,” “containing,” and similar terms encompass the meanings of “basically composed of” and “composed of.” For example, when this document discloses “A contains B and C,” “A is basically composed of B and C” and “A is composed of B and C” should be considered as having been disclosed in this document.

[0042] In this document, all features defined by numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are for the sake of brevity and convenience only. Accordingly, descriptions of numerical ranges or percentage ranges should be considered as covering and specifically disclosing all possible sub-ranges and individual numerical values ​​(including integers and fractions) within those ranges.

[0043] Unless otherwise specified, percentages refer to mass percentages and proportions refer to mass ratios in this article.

[0044] In this document, when describing embodiments or examples, it should be understood that it is not intended to limit the invention to those embodiments or examples. Rather, all alternatives, modifications, and equivalents of the methods and materials described herein are covered within the scope defined by the claims.

[0045] For the sake of brevity, not all possible combinations of the technical features in each implementation scheme or embodiment are described herein. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each implementation scheme or embodiment can be combined arbitrarily, and all possible combinations should be considered within the scope of this specification.

[0046] While hydraulic cavitation can improve the water-holding capacity, oil-holding capacity, and soluble dietary fiber content of soybean residue, the improvement is limited. Steam explosion can improve the soluble dietary fiber content of soybean residue to some extent, but it negatively impacts its water-holding capacity and oil-holding capacity. This invention discovers that combining steam explosion and hydraulic cavitation to modify soybean residue overcomes the limitations of hydraulic cavitation alone in improving water-holding capacity, oil-holding capacity, and soluble dietary fiber content, as well as the negative impact of steam explosion alone on water-holding capacity and oil-holding capacity. This significantly improves the water-holding capacity, oil-holding capacity, and soluble dietary fiber content of soybean residue, producing a synergistic effect.

[0047] Therefore, the present invention provides a method for preparing soybean residue fiber powder, or a method for improving the water-holding capacity, oil-holding capacity and soluble dietary fiber content of soybean residue, the method comprising the steps of subjecting soybean residue to steam explosion treatment and hydraulic cavitation treatment.

[0048] In this article, the steam explosion treatment involves placing insoluble dietary fiber, such as soybean residue as described in this article, in high-pressure steam for a certain period of time, and then instantly releasing the pressure, causing the superheated steam that has seeped into the fiber to rapidly vaporize and expand in volume, thereby causing an explosion.

[0049] In this paper, the steam pressure for steam explosion treatment can be controlled at 0.9-1.2 MPa, and the holding time can be controlled at 30-90 seconds. In some embodiments, the steam pressure for steam explosion can be 0.9-1.0 MPa or 1.0-1.2 MPa. In some embodiments, the holding time for steam explosion can be 30-60 s or 60-90 s.

[0050] In this paper, hydraulic cavitation treatment utilizes the fluid flowing through a hydraulic structure to generate cavitation bubbles that burst instantaneously, creating a local high pressure and high temperature energy effect, which in turn affects the physicochemical properties and functional characteristics of soybean residue.

[0051] In this paper, the pressure of the hydraulic cavitation treatment can be controlled at 0.1-0.3 MPa, and the cavitation time can be controlled at 5-15 min. In some embodiments, the pressure of the hydraulic cavitation treatment can be 0.1-0.2 MPa or 0.2-0.3 MPa. In some embodiments, the cavitation time of the hydraulic cavitation treatment can be 5-10 min or 10-15 min.

[0052] The soybean residue used in the method of this invention can be soybean residue from various sources. In some embodiments, the soybean residue is a byproduct of the production of soy milk powder, soy protein isolate, etc. These soybean residue byproducts are mostly composed of fiber and a small amount of protein, and have similar structures; even different types of soybean residue can be used in the method of this invention. The fiber in the soybean residue is dietary fiber, including soluble and insoluble dietary fiber. Generally, the total dietary fiber content in the soybean residue is 70-80%, of which the soluble dietary fiber content is 1-5%, and the protein content is 12-25%.

[0053] In this paper, it is preferable to pre-condition the soybean residue before steam explosion treatment. Conditioning refers to adding or removing water from the soybean residue to be steam-exploded, based on its current and desired moisture content, to bring the moisture content within the range specified in this paper. Conventional methods can be used for conditioning. For example, if the moisture content of the soybean residue is lower than the set moisture content, an appropriate amount of water can be added; if the moisture content is higher than the set moisture content, some water can be removed by drying, spin-drying, or pressing. In this paper, the moisture content of the conditioned soybean residue is set within the range of 30%-40%, for example, 30%-35% or 35%-40%.

[0054] Preferably, a moisture balancing treatment is performed after moisture conditioning. The purpose of the moisture balancing treatment is to ensure that the moisture-conditioned soybean residue fully absorbs water and maintains a stable moisture content. Therefore, there is no special limitation on the balancing treatment time, as long as the above objective is achieved. Typically, the balancing treatment time can be 10-30 minutes, for example, 20-30 minutes. In this article, the moisture balancing treatment can be carried out by letting the moisture-conditioned soybean residue stand still, or by shaking to promote the balanced distribution of moisture in the soybean residue.

[0055] In this paper, the ratio of soybean residue to water in the material to be subjected to hydraulic cavitation treatment can be 1:(20-30) (g / mL), preferably 1:(20-25) (g / mL) or 1:(25-30) (g / mL). Therefore, when the ratio of soybean residue to water in the material to be subjected to hydraulic cavitation treatment does not meet the requirements of this application, the ratio of soybean residue to water in the material can be controlled by adding or reducing an appropriate amount of water.

[0056] In this article, the soybean residue subjected to hydraulic cavitation treatment is generally pulverized. There are no special restrictions on the particle size after pulverization, as long as it facilitates subsequent hydraulic cavitation treatment. In some embodiments, the steam-exploded soybean residue is pulverized to 80-100 mesh. It should be understood that if the soybean residue to be pulverized has a high moisture content, it is not conducive to pulverization. In this case, it can be dried first, and then pulverized. In this article, there are no special requirements for the drying method and result, as long as the dried soybean residue does not clump and can be pulverized into powder (e.g., pulverized to 80-100 mesh). Exemplary drying methods can be conventional drying methods in the food industry, such as air drying at room temperature or heat drying. Exemplarily, the moisture content in the dried soybean residue can be below 15 wt%.

[0057] In some embodiments, the method of the present invention further includes a step of drying the soybean residue that has undergone steam explosion treatment and hydraulic cavitation treatment. There are no particular limitations on the drying method herein, and conventional methods can be used. For example, conventional drying methods can be used. The drying temperature can be 60-70°C, such as 60-65°C or 65-70°C.

[0058] In some implementations, the soybean residue fiber powder described herein is obtained by drying and then pulverizing the material. Preferably, the size of the soybean residue fiber powder is 80-100 mesh.

[0059] In some embodiments, the method of preparing soybean residue fiber powder with high water-holding capacity, high oil-holding capacity, and high soluble dietary fiber content according to the present invention includes the following steps:

[0060] (1) Provide soybean residue as raw material; (2) subject the soybean residue raw material to steam explosion treatment and hydraulic cavitation treatment in sequence; (3) dry to obtain soybean residue fiber powder; or

[0061] (1') Provide soybean residue raw material; (2') subject the soybean residue raw material to hydraulic cavitation treatment and steam explosion treatment in sequence; (3') dry to obtain soybean residue fiber powder.

[0062] In some implementation schemes, in step (2), the soybean residue raw material is subjected to the moisture conditioning treatment described herein before steam explosion treatment.

[0063] In some implementation schemes, in step (2), the steam-exploded soybean residue is dissolved in water and then subjected to hydraulic cavitation treatment.

[0064] In some implementations, in step (2'), the soybean residue raw material is dissolved in water and then subjected to hydraulic cavitation treatment.

[0065] In some implementation schemes, in step (2'), the soybean residue treated by hydraulic cavitation is subjected to moisture conditioning treatment and then subjected to steam explosion treatment.

[0066] In some implementations, the soybean residue raw material in step (1') is pulverized soybean residue raw material, preferably with a particle size of 80-100 mesh.

[0067] In some implementations, in step (2), after steam explosion treatment, the soybean residue is dried and pulverized, then dissolved in water, and then subjected to hydraulic cavitation treatment. Preferably, the soybean residue is pulverized to 80-100 mesh.

[0068] The present invention also provides soybean residue fiber powder prepared using the method of the present invention.

[0069] In some embodiments, the water-holding capacity of the soybean residue fiber powder is ≥10 g / g, preferably ≥12 g / g; more preferably, the water-holding capacity of the soybean residue fiber powder is 12.0-16.0 g / g, 12.0-16.0 g / g, or 12.0-15.5 g / g. In some embodiments, the oil-holding capacity of the soybean residue fiber powder is ≥2.0 g / g, preferably ≥2.3 g / g, ≥2.5 g / g, or ≥2.9 g / g; more preferably, the oil-holding capacity of the soybean residue fiber powder is 2.0-5.0 g / g, 2.5-5.0 g / g, or 2.5-4.5 g / g. In some embodiments, the soluble dietary fiber content of the soybean residue fiber powder is ≥30.0 ​​wt%; more preferably, the soluble dietary fiber content of the soybean residue fiber powder is 30.0-40.0 wt% or 30.0-38.0 wt%.

[0070] In some embodiments, the content of high molecular weight (>100KDa) soluble dietary fiber in the relative molecular weight distribution of the soybean residue fiber powder is ≤50%; preferably, the content of high molecular weight (>100KDa) soluble dietary fiber in the relative molecular weight distribution of the soybean residue fiber powder is 10-50% or 20-40%.

[0071] In some embodiments, the content of low molecular weight soluble dietary fiber (<10KDa) in the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder is ≥35%; preferably, the content of low molecular weight soluble dietary fiber (<10KDa) in the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder is 35-70% or 35-60%.

[0072] In some embodiments, the soluble dietary fiber content of the soybean residue fiber powder is 20-30% in the relative molecular weight distribution of soluble dietary fiber with a molecular weight between 10 kDa and 100 kDa.

[0073] This invention also provides a food composition comprising the soybean residue fiber powder of this invention. In some embodiments, the soybean residue fiber powder has a mass fraction of ≥4%, such as 4-20%, 4-10%, or 4-8%. The food composition also includes other ingredients for preparing the food. Ingredients can be selected according to the type of food and may include main ingredients (rice, flour, meat, starch, etc.), seasonings (salt, scallions, ginger, monosodium glutamate, sugar, vinegar, pepper, rice wine, cooking wine, etc.), and food additives (preservatives, antioxidants, colorants, thickeners, leavening agents, sweeteners, etc.).

[0074] This invention also provides food products prepared using the soybean residue fiber powder or the food composition of this invention. In some embodiments, the food product is selected from one or more of baked goods, rice and flour products, meat products, and solid beverages. Preferably, the food product is selected from one or more of meat sauce, sausage, and lion's head meatballs. In some embodiments, lion's head meatballs are prepared using the food composition of this invention, which includes more than 4% (4-10 wt%) of the soybean residue fiber powder of this invention. Preferably, the food composition also includes meat and seasonings. Lion's head meatballs prepared using a food composition including more than 4% (4-10 wt%) of the soybean residue fiber powder of this invention are rich in dietary fiber, juicy, and have a high yield.

[0075] This invention also provides the application of the soybean residue fiber powder or the food composition of this invention in improving food quality, reducing food cooking losses, increasing food yield, improving food texture, and / or reducing food production costs. Preferably, the food quality is selected from one or more of the following: the fineness of the food (the fineness felt in the mouth or when swallowing), the tenderness of the food (the ease with which the sample is bitten), the juiciness of the food (the amount of juice produced in the mouth when the sample is chewed), and the slice structure of the food (the uniformity of texture observed after slicing the sample). The soybean residue fiber powder of this invention has high water-holding capacity and high oil-holding capacity. Meat products prepared using the soybean residue fiber powder or the food composition of this invention are more juicy. Baked goods and rice and flour products prepared using the soybean residue fiber powder or the food composition of this invention require more water to form the dough, which also increases the yield. The soybean residue fiber powder of this invention has a high content of soluble dietary fiber and a high content of low molecular weight soluble dietary fiber. Baked goods, rice and flour products, meat products and solid beverages prepared using the soybean residue fiber powder of this invention or the food composition of this invention have better taste and less residue.

[0076] In some embodiments, the present invention also provides the application of the steam explosion treatment and hydraulic cavitation treatment described in any embodiment of the present invention in simultaneously improving the water-holding capacity, oil-holding capacity and soluble dietary fiber content of soybean residue raw material, or in the preparation of soybean residue fiber powder with simultaneously improved water-holding capacity, oil-holding capacity and soluble dietary fiber content.

[0077] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed under conventional conditions or as recommended by the manufacturer. Percentages and parts are by weight unless otherwise stated.

[0078] In the following embodiments and comparative examples of the present invention, the detection methods used are as follows:

[0079] 1. Determination of water holding capacity:

[0080] Take 0.5g of sample into a centrifuge tube, add 10mL of deionized water, vortex, and let stand at room temperature for 1h. Then centrifuge at 8000rpm for 10min, discard the supernatant, and weigh. The result is expressed as water-holding capacity (g / g), calculated as: water-holding capacity = (wet mass of sample g - dry mass of sample g) / dry mass of sample g.

[0081] 2. Determination of oil holding capacity:

[0082] Take 0.5g of sample into a centrifuge tube, add 10g of soybean oil, vortex, let stand at room temperature for 1 hour, then centrifuge at 8000rpm for 10 minutes, discard the supernatant and weigh. The result is expressed as oil holding capacity (g / g), calculated as: oil holding capacity = (wet mass of sample g - dry mass of sample g) / dry mass of sample g.

[0083] 3. Determination of soluble dietary fiber content:

[0084] Tested according to GB 5009.88-2014.

[0085] 4. Determination of the relative molecular weight distribution of soluble dietary fiber:

[0086] Sample preparation was performed in accordance with GB 5009.88-2014. Chromatographic conditions: mobile phase: ultrapure water, injection volume: 20 μL, column temperature: 30℃, flow rate: 0.5 mL / min, injection time: 40 min. The retention time and peak area of ​​the chromatographic peaks were recorded.

[0087] The soybean residue raw material mentioned in step 1 of the method of this invention is a by-product of Yihai Kerry Group's production of soy milk powder, soy protein isolate, and other products. It is granular and unground, containing approximately 75 wt% total dietary fiber (TDF), of which approximately 2.5 wt% is soluble dietary fiber and approximately 20 wt% is protein.

[0088] In step 2 of the method of this invention, the steam explosion is performed using an intermittent steam explosion machine, where the soybean residue is placed in a material silo for explosion. The processed sample can be laid flat and dried at room temperature.

[0089] The equipment for hydraulic cavitation treatment mentioned in step 3 of the method of the present invention is a cavitation jet machine.

[0090] In this article, the ambient temperature is 10-30℃.

[0091] Example 1

[0092] The soybean residue was adjusted to a moisture content of 30%, and after equilibration for 20 minutes, steam explosion was performed at a pressure of 0.9 MPa for 30 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 80 mesh. Distilled water was added at a material-to-liquid ratio of 1:30 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.3 MPa and cavitation time 10 minutes. After the treatment, the sample solution was collected, dried in an oven at 60℃, and pulverized to 80 mesh to obtain soybean residue fiber powder.

[0093] Example 2

[0094] The soybean residue was adjusted to a moisture content of 40%, and after equilibration for 30 minutes, steam explosion was performed at a pressure of 1.2 MPa for 90 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 100 mesh. Distilled water was added at a material-to-liquid ratio of 1:30 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.3 MPa and cavitation time 10 minutes. After the treatment, the sample solution was collected, dried in an oven at 60℃, and pulverized to 100 mesh to obtain soybean residue fiber powder.

[0095] Example 3

[0096] The soybean residue was adjusted to a moisture content of 35%, and after equilibration for 25 minutes, steam explosion was performed at a pressure of 1.0 MPa for 60 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 100 mesh. Distilled water was added at a material-to-liquid ratio of 1:25 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.2 MPa and cavitation time 15 minutes. After the treatment, the sample solution was collected, dried in an oven at 65°C, and pulverized to 100 mesh to obtain soybean residue fiber powder.

[0097] Example 4

[0098] The soybean residue was adjusted to a moisture content of 30%, and after equilibration for 20 minutes, steam explosion was performed at a pressure of 0.9 MPa for 30 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 80 mesh. Distilled water was added at a material-to-liquid ratio of 1:20 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.1 MPa and cavitation time 5 minutes. After the treatment, the sample solution was collected, dried in an oven at 65℃, and pulverized to 80 mesh to obtain soybean residue fiber powder.

[0099] Example 5

[0100] Soybean residue was pulverized to 80 mesh and dissolved in distilled water at a material-to-liquid ratio of 1:30 (g / mL). The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.3 MPa, cavitation time 10 min. After the treatment, the sample was collected and dried in an oven at 60℃ until the moisture content of the soybean residue reached 40%. Then, steam explosion was performed, adjusting the steam pressure to 1.2 MPa and holding the pressure for 90 s. The treated sample was collected, spread out, and air-dried at room temperature to obtain soybean residue fiber powder.

[0101] Comparative Example 1a

[0102] The raw materials and operating procedures are the same as in Example 1, but hydraulic cavitation is not performed.

[0103] Comparative Example 1b

[0104] The raw materials and operating procedures are the same as in Example 1, but steam explosion is not performed.

[0105] Comparative Example 2a

[0106] The raw materials and operating procedures are the same as in Example 2, but hydraulic cavitation is not performed.

[0107] Comparative Example 2b

[0108] The raw materials and operating procedures are the same as in Example 2, but steam explosion is not performed.

[0109] Comparative Example 3a

[0110] The raw materials and operating procedures are the same as in Example 3, but hydraulic cavitation is not performed.

[0111] Comparative Example 3b

[0112] The raw materials and operating procedures are the same as in Example 3, but steam explosion is not performed.

[0113] Comparative Example 4a

[0114] The raw materials and operating procedures are the same as in Example 4, but hydraulic cavitation is not performed.

[0115] Comparative Example 4b

[0116] The raw materials and operating procedures are the same as in Example 4, but steam explosion is not performed.

[0117] Comparative Example 5

[0118] The soybean residue was adjusted to a moisture content of 30%, and after equilibration for 20 minutes, steam explosion was performed at a pressure of 1.5 MPa for 120 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 80 mesh. Distilled water was added at a material-to-liquid ratio of 1:30 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.3 MPa and cavitation time 10 minutes. After the treatment, the sample solution was collected, dried in an oven at 60℃, and pulverized to 80 mesh to obtain soybean residue fiber powder.

[0119] Comparative Example 6

[0120] The soybean residue was adjusted to a moisture content of 30%, and after equilibration for 20 minutes, steam explosion was performed at a pressure of 0.8 MPa for 30 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 80 mesh. Distilled water was added at a material-to-liquid ratio of 1:15 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.05 MPa and cavitation time 3 minutes. After the treatment, the sample solution was collected, dried in an oven at 60℃, and pulverized to 80 mesh to obtain soybean residue fiber powder.

[0121] Comparative Example 7

[0122] The soybean residue was adjusted to a moisture content of 40%, and after equilibration for 30 minutes, steam explosion was performed at a pressure of 1.2 MPa for 90 seconds. The treated sample was collected, spread out to dry at room temperature, and then pulverized to 100 mesh. Distilled water was added at a material-to-liquid ratio of 1:35 (g / mL) to dissolve the residue. The mixture was then subjected to hydraulic cavitation treatment with the following parameters: pressure 0.4 MPa and cavitation time 25 minutes. After the treatment, the sample solution was collected, dried in an oven at 70℃, and pulverized to 100 mesh to obtain soybean residue fiber powder.

[0123] Comparative Example 8

[0124] The soybean residue was adjusted to a moisture content of 40%, and after equilibration for 30 minutes, it was subjected to steam explosion at a pressure of 1.2 MPa for 90 seconds. The processed sample was collected, spread out to dry at room temperature, and then pulverized to 100 mesh. Distilled water was added at a material-to-liquid ratio of 1:30 (g / mL) to dissolve the residue, and the mixture was magnetically stirred for 1 hour. Then, it was processed in an ultrasonic processor at 50℃ and 200W for 1 hour. After processing, the mixture was dried in an oven at 70℃ and pulverized to 100 mesh to obtain soybean residue fiber powder.

[0125] Test case

[0126] The water-holding capacity, oil-holding capacity, soluble dietary fiber content, and relative molecular weight distribution of soluble dietary fiber of the soybean residue fiber powder obtained in the above examples and comparative examples were tested, and the results are shown in Table 1 and Table 2.

[0127] Table 1: Water-holding capacity, oil-holding capacity, and soluble dietary fiber (SDF) content of soybean residue fiber powder

[0128] sample Water holding capacity (g / g) Oil retention (g / g) SDF% soybean pulp raw material 7.02 1.74 2.85 Example 1 12.95 3.45 32.54 Example 2 15.05 4.11 36.38 Example 3 13.52 3.61 34.51 Example 4 12.04 2.98 30.53 Example 5 10.74 2.38 30.96 Comparative Example 1a 3.99 1.09 15.69 Comparative Example 1b 8.12 1.93 5.01 Comparative Example 2a 2.26 1.01 21.53 Comparative Example 2b 8.12 1.93 5.01 Comparative Example 3a 3.15 1.05 18.34 Comparative Example 3b 7.97 1.87 4.86 Comparative Example 4a 3.99 1.09 15.69 Comparative Example 4b 7.14 1.79 3.82 Comparative Example 5 5.85 1.44 26.48 Comparative Example 6 4.71 1.29 25.99 Comparative Example 7 6.33 1.51 33.63 Comparative Example 8 7.87 1.90 22.41

[0129] Table 2: Relative molecular weight distribution of soluble dietary fiber in soybean residue fiber powder (normalized peak area %)

[0130]

[0131] Application examples

[0132] The soybean residue fiber powder obtained in Examples 2 and 3 and Comparative Examples 1b, 2a and 5 was added to Lion's Head meatballs. The blank group did not add soybean residue fiber powder.

[0133] (1) Lion's Head Meatball Recipe

[0134] Select 1kg of pork with a good balance of fat and lean meat. Add the following ingredients in the following proportions: 45g starch, 20g salt, 15g scallions, 15g ginger, 15g MSG, 5g pepper, 10ml Shaoxing wine, and 50g soybean residue fiber powder.

[0135] (2) The craftsmanship of making lion heads

[0136] Wash the pork and cut it into pieces about 5mm in size. Add soybean pulp fiber powder, scallions, ginger, starch, seasonings, and other auxiliary ingredients. Stir for 5 minutes, then repeatedly pound and knead until the mixture becomes elastic. Shape the mixture into balls, each weighing 250g, and place them in a pot of boiling water to set their shape. Boil for 3 minutes, then reduce the heat to low and cook for 60 minutes. After cooking, remove the meat and let it cool to room temperature.

[0137] (3) Sensory evaluation of Lion's Head meatballs

[0138] Based on the sensory indicators of lion's head meatballs (Table 3), a team of 20 trained sensory evaluation members evaluated the tenderness, juiciness, delicacy, and slice structure of the lion's head meatballs. The scores were the average of the 20 members, and the results are shown in Table 4.

[0139] (4) Determination of cooking loss

[0140] Raw lion's head meatballs were heated in a boiling water bath to a core temperature of 72℃. After cooling for 24 hours, the weight of the meatballs before and after steaming was measured. The formula for calculating the steaming loss is as follows:

[0141] Cooking loss % = (Mass before cooking - Mass after cooking) / Mass before cooking * 100%

[0142] Table 3: Sensory Rating Criteria for Lion's Head Meatballs

[0143]

[0144]

[0145] Table 4: Sensory Evaluation Table for Lion's Head Meatballs

[0146] sample Slice structure tenderness juicy Delicacy total Blank group 18 24 12 17 71 Example 2 16 25 28 16 85 Example 3 16 23 25 15 79 Comparative Example 1b 8 15 18 6 47 Comparative Example 2a 10 12 13 10 45 Comparative Example 5 12 15 15 12 54

[0147] Figure 1 The cooking losses of the blank group, Example 2, Example 3, Comparative Example 1b, Comparative Example 2a, and Comparative Example 5 are shown. The figures show that the cooking losses of Examples 2 and 3 are negative, indicating no loss whatsoever; in fact, the quality increases after cooking, which is consistent with the juiciness results shown in Table 4.

Claims

1. A method of preparing okara fiber powder, characterized by, The method includes the steps of steam explosion treatment and hydraulic cavitation treatment of soybean residue.

2. The method as described in claim 1, characterized in that: The steam pressure for the steam explosion is 0.9-1.2 MPa, 0.9-1.0 MPa, or 1.0-1.2 MPa, and the pressure holding time is 30-90 s, 30-60 s, or 60-90 s; and / or The pressure of the hydraulic cavitation treatment is 0.1-0.3 MPa, 0.1-0.2 MPa or 0.2-0.3 MPa, and the cavitation time is 5-15 min, 5-10 min or 10-15 min.

3. The method of claim 1, wherein, The method includes: conditioning the soybean residue with moisture before steam explosion treatment; preferably, the moisture content of the soybean residue after moisture conditioning is 30%-40%, 30%-35%, or 35%-40%. Preferably, after moisture conditioning, a moisture balancing treatment is performed; preferably, the balancing treatment time is 10-30 minutes.

4. The method of claim 1, wherein, In the material to be subjected to hydraulic cavitation treatment, the ratio of soybean residue to water is 1:(20-30)(g / mL); preferably, the soybean residue before hydraulic cavitation treatment is crushed, preferably crushed to 80-100 mesh; preferably, the soybean residue to be crushed is dried first and then crushed; preferably, the moisture content of the dried soybean residue is less than 15wt%.

5. The method of claim 1, wherein, The method further includes a step of drying the soybean residue that has undergone steam explosion treatment and hydraulic cavitation treatment; preferably, the drying temperature is 60-70℃; preferably, the dried soybean residue is pulverized to obtain soybean residue fiber powder; preferably, the size of the soybean residue fiber powder is 80-100 mesh.

6. The method of claim 3 or 4, wherein, The method includes the following steps: (1) Provide soybean residue as raw material; (2) subject the soybean residue raw material to steam explosion treatment and hydraulic cavitation treatment in sequence; (3) dry to obtain soybean residue fiber powder; or (1') Provide soybean residue raw material; (2') subject the soybean residue raw material to hydraulic cavitation treatment and steam explosion treatment in sequence; (3') dry to obtain soybean residue fiber powder; Preferably, the method has one or more of the following features: In step (2), before the steam explosion treatment, the soybean residue raw material is first subjected to the moisture conditioning treatment. In step (2), the steam-exploded soybean residue is dissolved in water and then subjected to hydraulic cavitation treatment. In step (2'), the soybean residue raw material is dissolved in water and then subjected to hydraulic cavitation treatment; In step (2'), the soybean residue treated by hydraulic cavitation is subjected to moisture conditioning treatment and then steam explosion treatment. The soybean residue raw material in step (1') is crushed soybean residue raw material, preferably with a particle size of 80-100 mesh; In step (2), after steam explosion treatment, the soybean residue is dried and crushed, then dissolved in water, and then subjected to hydraulic cavitation treatment.

7. Soybean residue fiber powder prepared using the method of any one of claims 1-6; preferably, the soybean residue fiber powder has one or more of the following characteristics: The water-holding capacity of the soybean residue fiber powder is ≥10g / g; The oil holding capacity of the soybean residue fiber powder is ≥2.0 g / g; The soluble dietary fiber content of the soybean residue fiber powder is ≥30.0 ​​wt%. In the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder, the content of high molecular weight (>100KDa) soluble dietary fiber is ≤50%. In the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder, the content of low molecular weight soluble dietary fiber (<10KDa) is ≥35%. In the relative molecular weight distribution of soluble dietary fiber in the soybean residue fiber powder, the content of soluble dietary fiber with a molecular weight between 10 kDa and 100 kDa is 20-30%.

8. A food composition, characterized by, The food composition includes the soybean residue fiber powder of claim 7; preferably, the soybean residue fiber powder has a mass fraction of ≥4% in the food composition.

9. A food product prepared using the soybean residue fiber powder of claim 7 or the food composition of claim 8; preferably, the food product is selected from one or more of baked goods, rice and flour products, meat products and solid beverages; preferably, the food product is selected from one or more of meat sauce, sausage and lion's head meatballs.

10. The application of the soybean residue fiber powder of claim 7 or the food composition of claim 8 in improving food quality, reducing food cooking losses, increasing food yield, improving food texture and / or reducing food production costs; preferably, the food quality is selected from one or more of the following: the fineness of the food, the tenderness of the food, the juiciness of the food, and the slice structure of the food.

Images