CN102258177A - Ultrafine powder of dietary fibers from bean dregs and preparation method thereof - Google Patents
Ultrafine powder of dietary fibers from bean dregs and preparation method thereof Download PDFInfo
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Abstract
The invention relates to an ultrafine powder of dietary fibers from bean dregs and a preparation method thereof. The preparation method is characterized by adopting the wet ultrafine grinding and extrusion technology to timely treat the fresh bean dregs to further process the soybean dietary fiber powder; and the ultrafine powder of dietary fibers from bean dregs is obtained by carrying out heating, enzyme killing, deodorizing, grinding, homogenizing, extruding, drying and the like on the bean dregs. The preparation method has the following advantages: the two steps such as preparation of dietary fibers from bean dregs and modification of dietary fibers are integrated into a process, thus simplifying the process; physical treatment ways are adopted in the whole process, thus avoiding the problem of safety caused by residues of the additives or negative effect on production composition; and no byproducts are generated, thus achieving synchronization of resource utilization and environmental protection. Compared with the common powder of dietary fibers from bean dregs, the ultrafine powder of dietary fibers from bean dregs has enhanced functions and improved taste and color, passivates the factors leading to undesirable flavor and is widely applied to such fields as food, health care food and the like.
Description
Technical field
The invention belongs to food processing field, particularly a kind of bean dregs dietary fiber ultra micro powder and preparation method thereof.
Background technology
The traditional bean product of China can produce a large amount of bean dregs in process.Containing rich in protein, fat, dietary fiber etc. in the bean dregs, is good health food resource.But,, then can influence the performance of mouthfeel, quality and the function of product greatly if directly edible or it is added in other food because bean dregs have unacceptable peculiar smell, mouthfeel extreme difference and have factor such as ANFs.Bean dregs are handled as feed mostly simply at present, and this not only is very big loss economically, and has greatly wasted valuable food resource.Specifically, if untimely processing, bean dregs can be very fast putrid and deteriorated smelly, becomes big pollution sources.
In fact bean dregs are human rare dietary fiber sources, and its fiber content height, the cellulosic structure is good, constituent is functional good, can be processed into high-purity, high-quality, high added value, widely used dietary fiber low in calories.Realized the industrialization that bean dregs are edible in states such as the U.S., Japan, Australia at present.Japan benevolence moon Co., Ltd. is a probiotics with scientific allocations such as bean dregs dietary fiber and compound sugar, Bifidobacteriums, supplies with the elderly and juvenile and eats, and the performance of enterprises is remarkable; The Western European countries directly add staple food with the dietary fiber that processes and eat; The big sharp industry bean dregs foodstuff processing of Australia once set the world on fire in the nineties in 20th century.
In recent years, dietary fiber is as the just fashionable whole world of a kind of functional food ingredient, and is widely used in the food industry, become the 7th nutrient after carbohydrate, protein, fat, the rope of supporting one's family, mineral matter and water.Bean dregs are a kind of in many natural dietary fibre materials, and it is not only drawn materials conveniently, and is cheap. and be a kind of good dietary fiber sources.Clinical research proved already that fibre and soya had tangible physiology and medical functions, comprised the cholesterol level in the remarkable reduction blood, promoted blood sugar and insulin to keep normal level; Remarkable to preventing and treating the diabetes effect; Promote enterogastric peristalsis to reach prevention constipation and colon cancer.Although fibre and soya has so good effect and since its have water-soluble low, local flavor is relatively poor, defective such as storage tolerance and for a long time not by fine utilization not.The technology that solves this type of problem is pressing for of bean product industry reality.
Except containing rich dietary fiber, also containing protein, fat etc. in the bean dregs, is good health food resource.But,, then can influence the performance of mouthfeel, quality and the function of product greatly if directly edible or it is added in other food because bean dregs have unacceptable peculiar smell, mouthfeel extreme difference and have factor such as ANFs.As if untimely processing, bean dregs can be very fast putrid and deteriorated smelly, becomes big pollution sources to bean dregs for production process.The bean dregs that produce in the production process are in time handled, and and then be processed into high-quality dietary fiber, be that the bean product production industry is realized environmental friendliness, extended resources value, the target of increasing economic efficiency and being pursued.Advanced and applicable process technology then is the key means of realizing this goal.The technical research of this respect is in the ascendant in the industry at home and abroad, and technical method is summarized bioanalysis (enzyme process or fermentation), physics method, chemical method, or comprehensive treatment method.These methods respectively have quality.
Document " a kind of method of preparing bean slags soluble food fibers by zymolysis method (Northeast Agricultural University; Chinese patent information CN101161103) " has been reported fresh bean dregs behind 60～80 ℃ of drying 12～14h, pulverized 40 mesh sieves, according to bean dregs: water is 1: 20～25 ratio preparation fermentation medium, adjusting pH is 4～4.5, and the 15～20min that sterilizes under 121 ℃ of conditions obtains liquid; Trichoderma reesei is inoculated in the culture medium by 3%～4% of liquid volume, and under 28～30 ℃ of conditions, 140～160r/min shaking table is cultivated 3～4d.After sterilization, filtration, concentrating, adopt the absolute ethyl alcohol precipitation, obtain finished product after the sediment vacuum drying.
Document " preparation method of soybean dietary fiber (Hagaoke Soybean Food Co., Ltd., Chinese patent information, CN1582761) " and reported the method that is prepared as follows: (1) wet bean dregs are got the modified jar of bean dregs adding that water content is 75-88%.(2) modified 80-95 ℃ of fresh water (FW) of temperature that in modified jar, add, make wet bean dregs and fresh water (FW) fully be mixed into the bean dregs slurry, bean dregs are starched after water content transfers to 60-90%, adding concentration is the food grade hydrochloric acid of 10%-30%, after the pH value of bean dregs slurries transferred to 3.0-6.5, keep 80-85 ℃ of temperature, kept 0.5-2 hour, with NaOH (NaOH, concentration is 10%-30) adjust pH is to 6.5-10.0, add hydrogen peroxide, consumption 15-30L/T dry enters the press filtration operation after retention time 0.1-2 hour afterwards.(3) press filtration is squeezed into modified good bean dregs slurry in the head tank and is stored, again the bean dregs slurry is squeezed into filter press, press filtration rated operating pressure 0.3-1.0MPa filters 40-90 ℃ of operating temperature, filter press oil cylinder working-pressure 10-30MP, through filter cake after pressure filtration water content 50-80%, filter cake thickness 10-50mm.(4) expansion drying is transported to flash dryer with filter cake, and the flash dryer EAT is 150-200 ℃, 50-90 ℃ of expansion drying leaving air temp, the moisture 15-30% of dried filter cake.(5) after corase grind is broken into even fragmentary powder with dried filter cake, carry out microwave disinfection.(6) material moisture 15-30% before the microwave disinfection sterilization, material moisture 3-15% after the sterilization.(7) pulverize the pulverizing of the material behind the microwave disinfection, pulverizer dish rotating speed 1000-4000r/min, classifying turbine rotating speed 300-3500r/min, pulverizing back dry material granularity is the 100-380 order, dry powder forwards subsequent processing to through cooling.(8) packing is packed cooled dry powder.
(Liu becomes the intelligent common vetch Liu Wei of plum bear to document " IHP handles the study on the modification to bean dregs dietary fiber ", Food Science, 2005/09) reported with regard to instantaneous high pressure (Instantaneous High Pressure, IHP) to bean dregs dietary fiber (Dietary Fiber, DF) modifying function is studied. and the bean dregs dietary fiber of enzyme process preparation is through after with Microfluidizer being the IHP effect processing of material base, retention ability, expansion rate and all increase in conjunction with waterpower; Use flow graph preparation DF solution viscosity to be measured under certain condition, studied time, speed and the temperature sensitivity of preparation DF solution viscosity; Find that by microscopic examination the DF fibre bundle does not significantly block phenomenon, the DF grain graininess reduces but the back is handled in the IHP effect, and light transmittance improves, and organizes looser.
Document " researchs of bean dregs dietary fiber extrusion modification process conditions " (Shandong Agricultural University's food and engineering college) adopts the twin-screw puffing technique, research bean dregs dietary fiber (SDF) extrusion modification process conditions. the result shows, the principal element that influences the bean dregs extrusion modification is a raw meal particle size, next is swelling temperature and material moisture, the screw speed influence is minimum, optimum process condition is: raw meal particle size 65 orders, material moisture 40%, 120 ℃ of swelling temperatures, screw speed 150r/min, SDF content reaches 27.60% with this understanding.
Document " improves the method research of soluble component in the soy bean dregs dietary fiber " and (is coated with a wealth Li Jinlin, EI, 2007/05) reported that with big bean dregs be raw material, adopt microbial fermentation, the method of high-pressure homogeneous processing of microjet homogenizer and thermophilic digestion improves soluble component content in the soybean dietary fiber, the research different fermentations time, different disposal pressure and boiling temperature and digestion time are to improving the influence of bean dregs soluble dietary fibers (SDF) content. and the result shows: the content that utilizes fermentation method can improve soluble dietary fiber reaches 15% more than, and at preceding 6 days that ferment, SDF content increases very fast, and the content of SDF is less behind the 6d; And high-pressure homogeneous facture improves the amplitude of soluble dietary fibre content between 10%～28%, and increases along with the rising of processing pressure; High-temperature cooking process can improve 20%, 121 ℃ of the content of soluble dietary fiber, and 20min is comparatively ideal conditions of cooking.
Document " soybean dietary fiber production " (Shenzhen Polytechnic, national science and technology achievement net 2008) reported that this project utilizes bioanalysis, chemical method and food engineering new and high technology to remove materials such as fat, fishy smell and pigment in the bean dregs, the fine pink colour of the soybean dietary fiber that makes is white, free from beany flavor, fiber content be greater than 70%, content of ashes is less than 8%, fat content is less than 0.5%, and protein content is less than 15%.Soybean dietary fiber both can be used as healthy food material and had been added in the various food to replenish the required dietary fiber amount of Human Physiology, to increase the product health care, also can be used as filler, thickener etc. and be added in the food such as meat products, jam to improve product special flavour, to improve product quality and added value, market potential is huge.
Take all factors into consideration from aspects such as food security, factory's practicality, technical advances, also a step processes soy bean edible fiber powder to adopt wet method ultramicro grinding and extrusion technique in time to handle bright bean dregs, it is a process that the preparation of dietary fiber and dietary fiber modification two big steps are melted, and is the new technology that is worth research and development.This technical process all adopts the physical treatment mode, has avoided adding security that the residual grade of thing causes or product composition is formed problems such as causing negative effect, and the generation of no coupling product, can realize that the utilization of resources and environmental protection finish synchronously.
Summary of the invention
The purpose of this invention is to provide a kind of bean dregs dietary fiber ultra micro powder and preparation method thereof and preparation method, it is taken all factors into consideration from aspects such as food security, factory's practicality, technical advances, and also a step processes soy bean edible fiber powder to adopt wet method ultramicro grinding and extrusion technique in time to handle bright bean dregs.It is advantageous that it is a process that the preparation of dietary fiber and dietary fiber modification two big steps are melted, and has simplified technology; This technical process all adopts the physical treatment mode; product is formed rationally, and function admirable has been avoided adding security that the residual grade of thing causes or product composition is formed problems such as causing negative effect; and the generation of no coupling product can realize that the utilization of resources and environmental protection finish synchronously.
Bean dregs dietary fiber ultra micro powder dietary fiber ultra micro powder of the present invention, granularity be more than or equal to 500 (orders), and consist of total dietary fiber/% (m/m) 〉=60, soluble dietary fiber/% (m/m) 〉=6.
Bean dregs dietary fiber ultra micro powder dietary fiber ultra micro powder of the present invention, its physical and chemical performance is: solubility (mg/100mL) 〉=100; Retention ability (g/g) 〉=6; Expansive force (mL/g) 〉=1.0; Viscosity (mPa.S) 〉=1.5.
Prepare the method for bean dregs dietary fiber ultra micro powder, following steps arranged:
A. bright bean dregs are fed steam, heating, enzyme and take off raw meat goes out; Or dietary alkali joined in the bright bean dregs behind the mixing, enzyme and take off raw meat again goes out.Heating-up temperature is more than 90 ℃, 10 minutes～40 minutes heat time heating time.Constantly scavenge.
B. add suitable quantity of water with bean dregs furnishing solution shape, be ground to the solution that quality is even, feel is fine and smooth repeatedly with colloid mill;
C. with high pressure homogenizer bean dregs solution is carried out homogeneous and extrusion process, homogenization pressure is more than 40MPa.Homogeneous becomes emulsion until treatment fluid repeatedly;
D. advance the spray dryer drying, drying condition is an EAT: 160 ℃～220 ℃, and leaving air temp: 55 ℃～100 ℃.Feed rate and spinning disc atomizer speed are well vaporific with ejection liquid, and not sticking wall is advisable.Collect dried powder, promptly get soy bean edible fiber powder.
This technical process adopts the physical treatment mode substantially, has avoided adding security that the residual grade of thing causes or product composition is formed problems such as causing negative effect, and the generation of no coupling product, can realize that the utilization of resources and environmental protection finish synchronously.Technical process is easy, and production equipment is commonly used, easy operating.
Through the bean dregs dietary fiber powder of this technology preparation, granularity (order) 〉=500, total dietary fiber/% (m/m) 〉=60, soluble dietary fiber/% (m/m) 〉=6; Solubility (mg/100mL) 〉=100, retention ability (g/g) 〉=6, expansive force (mL/g) 〉=1.0, viscosity (mPa.5) 〉=1.5.Granularity belongs to ultra micro powder scope, compares with the bean dregs dietary fiber powder of technology preparations such as conventional drying, pulverizing, and fibrous more reasonable, physical and chemical performance is more superior.
Bean dregs dietary fiber ultra micro powder has following advantage:
1, increased functionality.The extrusion process of high temperature, short time can be to holding property of the function generation desirable influence of fiber product.Soybean-drag fiber is after extruder is handled, because the effect of high temperature, high shear, high extruding force, macromolecular insoluble fibre component meeting breaking portion connecting key, be transformed into the soluble component of less molecule, amplitude of variation reaches 3%-15% (different according to the difference of extruding condition), will increase the retention ability and the expansive force of product like this, retention ability, expansive force have certain relation with fiber specific surface area (granularity) again in addition, granularity small specific surface more is long-pending big more, and retention ability and expansive force are with regard to corresponding increase.Its retention ability of processing back can increase to about 7 times of own wt.And the retention ability of the performance of dietary fiber function and fiber, expansive force have very big dependency relation.
2, mouthfeel, color and luster improve.After ultra-fine grinding, because fineness is improved, improved the mouthfeel of " rough " of common soybean-drag fiber greatly, this is even more important for the elderly, because the elderly's gastrointestinal function weakens, fiber is thicker, very easily damages some alimentary canal position.Simultaneously because the raising of fineness also makes the color and luster of bean dregs bleach.
3, passivation cause the factor of bad flavor.Because the squeezing action of high temperature, high shear has played bactericidal action; Passivation simultaneously the activity of lipoxidase to eliminate beany flavor; ANFs such as trypsin ihhibitor have been destroyed.
4, product applications is more extensive.Ultra-fine bean dregs dietary fiber powder also has good emulsifying and thickening property.As the food additives intensification diet fiber, can make food ingredient usefulness such as dessert, puffed snack, bread, cake, filler, be widely used in baked goods, Strawberry beverage, fruit juice, hot milk, catsup, noodles, flavoring, dried soup stock, cereal products, the snack.Functional ultra-fine bean dregs dietary fiber powder obtains good application in many Products Development, as fields such as bean dregs dietary fiber chewable tablets, bean dregs vegetable tablets, crisp of the fried bean dregs of high fiber, high dietary-fiber breakfast cereal, high-dietary-fiber biscuits.
These characteristics make has good prospects for application at ultra-fine bean dregs dietary fiber powder in various aspects such as functional food, modern project food, food additives, food ingredients.
Linkage of the present invention is used for bean product manufacturing enterprise, the bright bean dregs of online processing, and when producing bean product, ultra-fine bean dregs dietary fiber powder is produced in interlock, not only accomplishes the utilization of accessory substance reasonable resources, also realizes the basic zero-emission of waste residue, has double benefit.
The specific embodiment
Bean dregs of the present invention are that bean product are produced the fresh wet bean dregs of online output or the dried bean dregs that got by fresh wet bean dregs drying.Present embodiment adopts fresh wet bean dregs.Used alkali is dietary alkali, belongs to food additives or processing aid.
Embodiment 1
A. heat treated: with sodium carbonate with the suitable quantity of water dissolving after, join in the bright bean dregs, mix thoroughly.The consumption of sodium carbonate is 0.5% (M/M) of bright bean dregs.Feed steam in bean dregs, heated 20 minutes, keep 90 ℃ temperature, enzyme and take off raw meat goes out.
B. grind: add suitable quantity of water with bean dregs furnishing solution shape, grind repeatedly 3 times, make into the solution that quality is even, feel is fine and smooth with colloid mill;
C. homogeneous extruding: with high pressure homogenizer bean dregs solution is carried out homogeneous and extrusion process, about homogenization pressure 45MPa, homogeneous is 2 times repeatedly, makes treatment fluid become emulsion;
D. spray-drying: the emulsus liquid pump behind the homogeneous is advanced the spray dryer drying, and drying condition is an EAT: 180 ℃, and leaving air temp: 60 ℃.Feed rate and spinning disc atomizer speed are well vaporific with ejection liquid, and not sticking wall is advisable.Collect dried powder, promptly get soy bean edible fiber powder.
Embodiment 2
A. heat treated: steam is fed bright bean dregs, heated 35 minutes, keep 95 ℃ temperature, carry out the passivation of enzyme and take off raw meat.Constantly scavenge.
B. grind: add suitable quantity of water with bean dregs furnishing solution shape, grind repeatedly four times, make into the solution that quality is even, feel is fine and smooth with colloid mill;
C. homogeneous extruding: with high pressure homogenizer bean dregs solution is carried out homogeneous and extrusion process, about homogenization pressure 60MPa, homogeneous is 3 times repeatedly, makes treatment fluid become emulsion;
D. spray-drying: the emulsus liquid pump behind the homogeneous is advanced the spray dryer drying, and drying condition is an EAT: 200 ℃, and leaving air temp: 80 ℃.Feed rate and spinning disc atomizer speed are well vaporific with ejection liquid, and not sticking wall is advisable.Collect dried powder, promptly get soy bean edible fiber powder.
Adopt the bean dregs dietary fiber ultra micro powder of the inventive method preparation that following characteristics are arranged:
Granularity (order) 〉=500, total dietary fiber/% (m/m) 〉=60, soluble dietary fiber/% (m/m) 〉=6.
Physico-chemical property: solubility (mg/100mL) 〉=100; Retention ability (g/g) 〉=6; Expansive force (mL/g) 〉=1.0; Viscosity (mPa.S) 〉=1.5.
Preparing product of the present invention and standard GB/T 22494 soy bean edible fiber powder quality index according to seeing the following form (quality index according to table).
Quality index is according to table
| Sequence number | Project | GB/T?22494 | The product of the present invention's preparation |
| 1 | Total dietary fiber/% | ≥60 | 63.7 |
| 2 | Soluble dietary fiber/% | ≥5 | 6.4 |
| 3 | Moisture/% | ≤10 | 4.43 |
| 4 | Ash content/% | ≤5 | 2.09 |
| 5 | Granularity (order) | ---- | ≥600 |
| 6 | Color and luster/% | Faint yellow or off-white powder | Off-white powder |
| 7 | Smell, flavour | Have intrinsic smell of soy bean edible fiber powder and flavour, free from extraneous odour | Have intrinsic smell of soy bean edible fiber powder and flavour, free from extraneous odour |
| 8 | Total plate count/(cfu/g) | ≤30000 | 430 |
| 10 | Coliform/(MPN/100g) | ≤90 | ＜3MPN/g |
| 9 | Mould and yeast/(cfu/g) | ≤50 | ＜10 |
| 11 | Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Must not detect | Do not detect |
| 12 | Total arsenic/(mg/kg) | ≤0.5 | 0.084 |
| 13 | Plumbous/(mg/kg) | ≤1.0 | 0.29 |
| 14 | Solubility, mg/mL | ---- | 2.27 |
| 15 | Retention ability, g/g | ---- | 6.98 |
| 16 | Expansive force, mL/g | ---- | 1.24 |
| 17 | Viscosity, mPa.S | ---- | 2.18 |
Claims (7)
1. bean dregs dietary fiber ultra micro powder and preparation method thereof is characterized in that: take off processes such as raw meat, grinding, homogeneous, extruding, drying by enzyme that the bean dregs heating is gone out and handle acquisition bean dregs dietary fiber ultra micro powder.
2. bean dregs dietary fiber ultra micro powder according to claim 1 is characterized in that: described bean dregs dietary fiber ultra micro powder degree (order) 〉=500, total dietary fiber/% (m/m) 〉=60, soluble dietary fiber/% (m/m) 〉=6.
3. bean dregs dietary fiber ultra micro powder according to claim 1 is characterized in that: solubility (mg/100mL) 〉=100; Retention ability (g/g) 〉=6; Expansive force (mL/g) 〉=1.0; Viscosity (mPa.S) 〉=1.5.
4. prepare the super micropowder preparing process of the described bean dregs dietary fiber of claim 1, it is characterized in that following steps are arranged:
A. steam is fed bright bean dregs, heating, enzyme and take off raw meat goes out; Or after adding proper amount of edible alkali mixes in bright bean dregs, feed Steam Heating again.
B. add suitable quantity of water with bean dregs furnishing solution shape, be ground to colloid mill that quality is even, the fine and smooth shape solution of feel.
C. with high pressure homogenizer bean dregs solution is carried out homogeneous and extrusion process, make it to become emulsion.
D. advance the spray dryer drying, collect dried powder, promptly get soy bean edible fiber powder.
5. method according to claim 3 is characterized in that: be heating-up temperature more than 90 ℃, 10 minutes～40 minutes heat time heating time described in the step a.The alkali that adds is dietary alkali (NaOH, NaCO
3, NaHCO
3In a kind of), addition is 0.1%～0.8% (m/m) of bright bean dregs weight.
6. method according to claim 3 is characterized in that: be more than the 40MPa for homogenization pressure described in the step c.
7. method according to claim 3 is characterized in that: the drying condition described in the steps d is an EAT: 160 ℃～220 ℃, and leaving air temp: 55 ℃～100 ℃.
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| CN104783076A (en) * | 2014-06-17 | 2015-07-22 | 中华全国供销合作总社南京野生植物综合利用研究所 | Bean dreg modification technology and method for preparing leisure food using modified bean dreg |
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Application publication date: 20111130 |