CN102550982B - Method for preparing foam stabilized soybean fibers - Google Patents
Method for preparing foam stabilized soybean fibers Download PDFInfo
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- CN102550982B CN102550982B CN2011104470322A CN201110447032A CN102550982B CN 102550982 B CN102550982 B CN 102550982B CN 2011104470322 A CN2011104470322 A CN 2011104470322A CN 201110447032 A CN201110447032 A CN 201110447032A CN 102550982 B CN102550982 B CN 102550982B
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Abstract
The invention relates to a method for preparing foam stabilized soybean fibers. The method comprises the following steps of: performing chemical modification and enzyme treatment on soybean dregs, grinding and thinning, and dehydrating to obtain functional soybean fibers which have stable foam structures and a fine mouthfeel. The prepared foam stabilized soybean fibers have high foam stability, emulsification stability, water absorption expansibility and thixotropy, and can be widely used for processing cake and the like.
Description
Technical field
The present invention relates to a kind of preparation method of dietary fiber, more specifically relate to a kind of functional soy fiber preparation method of foam stabilization type.
Background technology
At present, the product of dietary fiber is arranged all on the domestic and international market, states such as U.S., moral, day pay attention to the exploitation of diet fiber product, and have possessed certain industry size.Dietary fiber food is all quite general in the U.S., Japan and European countries, and especially the application in bakery is quite welcome.Already dietary fiber has been realized industrialization abroad, and continually developed that it is functional, to enlarge its using value.China all starts late for the research and development of dietary cellulosic, and a large amount of fibre resources is all demanded development and utilization urgently, and China substantially also rests on the stage of theoretical research for the preparation of dietary fiber so far.
China is one of major country of production of soybean in the world, because extensive use and the release of bean product, a large amount of bean dregs of Chan Shenging usually directly abandon because of utilization nowhere thereupon, or being directly used in feed processes, and himself added value is far from being embodied.Bean dregs are rich in dietary fiber (content reaches more than 60%), comprising cellulose and hemicellulose, also have a large amount of protein (about 20%), and trace element such as calcium, phosphorus, iron, vitamin.The dietary fiber of soybean and protein content all are higher than other cereal crops.
The main component of bean dregs is dietary fiber and protein.According to deliquescent difference, dietary fiber is divided into Soluble Fiber and insoluble fibre two classes.Wherein, soluble dietary fiber comprises hydrophilic colloidal material and part hemicelluloses such as pectin; Insoluble diedairy fiber comprises cellulose, lignin and part hemicellulose.Because factors such as insoluble fibre coarse mouthfeel, water insoluble, water imbibition difference not only influence the product mouthfeel, also can influence its outward appearance and internal structure, cause bean dregs to limit to very much in Application in Food.Microcrystalline cellulose (insoluble) and the carboxymethyl cellulose (solvable) of food service industry extensive use at present all are that cellulose is carried out modification, influence to weaken its poor quality to food, develop its dispersion, thickening, stable functional.
JP230274A discloses and has utilized chemical method that bean dregs are carried out modification, fiber is softened, and viscosity is improved.This modified fibre can add in the surimi product, improves elasticity and the hardness of fish ball, and the highest alternative amount can reach 30%.But the bean dregs rough mouthfeel can be showed out, and sophistication is chewed in influence.
CN1334272A discloses with chemical solvents such as high-speed stirred, ball-milling method or surfactant, NaOH, dimethyl sulfoxide (DMSO)s microcrystalline cellulose has been carried out pre-treatment, then with inorganic acid or organic acid to its catalysis that at high temperature is hydrolyzed, obtain particle diameter at the nano micro crystal cellulose of 5-100nm through sonic oscillation again.Though this method can reduce cellulosic granularity, preparation-obtained cellulose also is not suitable for eating.
CN1101481424A discloses a kind of particle diameter less than the ultra-fine microcrystalline cellulose of 10 μ m, and it is by microcrystalline cellulose being degraded and ultra-fine processing, making particle diameter less than the ultra-fine microcrystalline cellulose of 10 μ m.It is the higher microcrystalline cellulose of purity that this method needs raw material, complex disposal process, though it is functional to have given cellulose, complex steps is difficult for realizing.
The invention solves the problem of soybean-drag fiber recycling, functional development and coarse mouthfeel, a kind of preparation method with functional soy dietary fiber of foam stability is proposed, handle by the soybean bean dregs being carried out chemical modification and enzyme, grind thinning processing and processed again, obtain edible, the bubble structure in can stabilizing food, the functional dietary fiber of delicate mouthfeel.That the inventive method has is simple and easy to control, product yield height, product have advantages such as good function.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of foam stabilization fiber type.The soybean bean dregs are carried out chemical modification and enzyme earlier handle, grind thinning processing then, again through dehydration, obtain having the functional soy fiber of stable foam structure, delicate mouthfeel.
The bean dregs that obtain when wherein, described soybean bean dregs are for the production soybean protein isolate.
Wherein, the condition of described chemical modification is that solid-liquid ratio is 1:10-25, and the pH value is 3.0-5.0, stirs, and temperature is 120-150 ℃, and the reaction time is 1-3 hour; Preferably, the condition of chemical modification is solid-liquid ratio 1:18, and regulating the pH value is 4.0, and temperature is 135 ℃, and the reaction time is 2 hours.
Wherein, the reagent of regulating the pH value in the described chemical modification is a kind of in malic acid, citric acid, the phosphoric acid etc., is preferably citric acid.
Wherein, add acid protease and carry out described enzyme processing, described enzyme processing reaction condition is bath temperature 20-40 ℃, the pH value is 2.0-5.0, and the reaction time is 3-6 hour, preferably, described enzyme processing reaction condition is 30 ℃ of bath temperatures, and the pH value is 4.0, and the reaction time is 4 hours.The enzyme of described acid protease is lived and is 50u/ml,
Wherein, described grinding thinning processing is a kind of the carrying out in the modes such as ball milling, colloid mill, air-flow pulverizing, and optimal way is colloid mill.
Wherein, described dehydration is by a kind of the carrying out in the modes such as high speed centrifugation, plate compression, and optimal way is plate compression.
The chemical modification of bean dregs is intended to reduce the molecular weight of soybean cellulose, opens intermolecular part hydrogen bond, exposes more polyhydroxy and obtains high-hydroscopicity, carries out ultra-fine processing also easilier.Chemical modification adopts high-temperature process among the present invention, in order to promote the fracture of hydrogen bond, also pH is transferred to sour environment, can shorten the pyroreaction time.
Though bean dregs are functional being improved after chemical modification, the part macro-molecular protein still is wrapped in fiber surface and is restricting its water absorbing capacity, therefore adopts acid protease to handle the chemical modification step that can connect the step and directly adds enzyme reaction.Enzyme-added purpose is the most of protein branch that still is connected on the fiber is taken off, and the imbibition ability of fortifying fibre makes fiber hydrophilic radical and hydrophobic grouping balance in foaming structure, improves the foam stabilization type.
But since particle still considerable influence mouthfeel, also can influence the matter structure of food, so grind thinning processing.Usually adopting conventional thinning processing mode is mechanical disintegration, and grain fineness is down to the 60-100 order.The colloid mill that personnel of the present invention preferably use always repeatedly grinds bean dregs, particle is milled to can passes through 200 mesh sieves.
Because bean dregs functions such as water imbibition, stability after chemical modification, enzyme are handled and ground thinning processing improve rapidly, contained humidity also significantly promotes, many water are connected on the azelon molecule with the form in conjunction with water, transportation for convenience and storage need Free water to be removed as far as possible and keep in conjunction with water.Personnel of the present invention adopt plate compression that the fiber water branch is depressed into below 85%.
The foam stabilization type fibre and soya that the present invention prepares can be used for the processed and applied of cake.
The foam stabilization type fibre and soya that the present invention prepares is compared with the common soybeans bean dregs, and its advantage is that fibre and soya of the present invention significantly forms in the stabilizing food system and needs stable foaming structure.Fibre and soya of the present invention can be when not changing the food system foaming structure, and (being foam wall) plays a supporting role between polarity and nonpolar two-phase interface, prevents that foaming structure from vanishing because of effects such as gravity, generation chemical reactions.In addition, because the fibre and soya after the modification will be the hydrolysis of flavor group, thus can the sense organ of food not exerted an influence, and have finer and smoother mouthfeel and stronger water absorbing capacity; Compare with carboxymethyl cellulose with microcrystalline cellulose, its advantage has been to keep the partially protein composition in the bean dregs, and nutritive value is higher, and owing to absorb strong in conjunction with the ability of water, thickening, stabilizing power are given prominence to, and also can change the matter structure of bakery, improve mouthfeel.
Foam stabilization type fibre and soya production technology of the present invention is simple, and is functional outstanding, is more suitable in present large food production the trans-utilization to bean dregs.The foam stabilization fiber type of the inventive method preparation can be widely used in cake processing, and its functional being mainly reflected in has foam stability highly, emulsion stability, imbibition, thixotropy etc.
The specific embodiment
In conjunction with following specific embodiments and the drawings, the present invention is described in further detail, and protection content of the present invention is not limited to following examples.Under the spirit and scope that do not deviate from inventive concept, variation and advantage that those skilled in the art can expect all are included in the present invention, and are protection domain with the appending claims.
Embodiment 1
Get wet bean dregs (water content 85%) 500g of the byproduct of producing soybean protein isolate, add water 1075mL, stir, with lemon acid for adjusting pH to 4.0, following 2 hours at 150 ℃, be cooled to 30 ℃ of water-baths, add acid protease, make enzyme live body system reach 50u/ml, regulating the pH value is 4.0, continue to stir, the reaction time is 4 hours, obtains bibulous foam stabilization type fibre and soya.
Embodiment 2
Repeatedly by colloid mill, it can be advisable by 200 mesh sieves products obtained therefrom among the embodiment 1, obtain delicate mouthfeel, bibulous foam stabilization type fibre and soya.
Embodiment 3
Products obtained therefrom among the embodiment 2 is carried out plate compression, make fiber moisture reach 85%, obtain delicate mouthfeel, mainly comprise foam stabilization type fibre and soya in conjunction with water.
Embodiment 4
Embodiment 1,2,3 gained foam stabilization type fibre and soyas and undressed bean dregs are added egg dismiss in the egg liquid, the addition of fibre and soya is the 5-10% of egg egg liquid quality, observes it to dismissing the influence of egg liquid stability.Pick up counting after dismissing, begin to separate out to egg liquid, the time, more long stability was more good, the results are shown in Table 1.
The different fibre and soyas of table 1 are to dismissing the influence of egg liquid stability
| Fiber type | Stabilization time |
| Do not have and add | 20 minutes |
| Undressed bean dregs | 25 minutes |
| Embodiment 1 | 40 minutes |
| Embodiment 2 | 60 minutes |
| Embodiment 3 | 200 minutes |
Experimental result shows, that adds foam stabilization type fibre and soya of the present invention dismisses egg liquid, with do not have add and added undressed bean dregs dismiss the egg liquid phase relatively, its stability is significantly improved.
Embodiment 5
Embodiment 1,2,3 gained foam stabilization type fibre and soyas and undressed bean dregs are added the spongecake contrast, and addition is the 2-3% of cake formula material total amount.
Take classical spongecake prescription weak strength flour 120g, egg 100g, sugared 100g, salad oil 80g, cake oil 5g, water 30g.Adopt one-step method to prepare cake, earlier foam stabilization type fibre and soya of the present invention and egg, sugar, salad oil, cake oil are added a mixing bowl simultaneously, high-speed stirred is to dismissing attitude, adds in flour and the water stirring at low speed and goes into mould after evenly and toast.Get angry 200 ℃, fiery 180 ℃ down, 25 minutes.
The evaluation of cake is standard with table 2:
Table 2 cake sensory evaluation standard
| ● | Zero | ▼ | |
| Color and luster | The surface is golden yellow, inner yellow fraction, and color and luster is even, immaculate | The surface is yellow, inner little Huang, and color and luster is roughly even, basic immaculate | The surface buff, turn white in inside, and color and luster is inhomogeneous, spottiness |
| Outward appearance | The thickness unanimity, nothing is subsided, and does not have and shrinks | The thickness unanimity is slightly subsided, and slightly shrinks | Became uneven has and subsides, and shrinks serious |
| Internal structure | The pore opening unanimity is evenly distributed, fine and closely woven, and structure is fluffy | Indivedual gross blow holes are arranged, distribution uniform, fine and closely woven, structure is more fluffy | The pore opening inequality, skewness, sturdy construction is not fluffy |
| Mouthfeel | Egg fragrance is arranged, and flavour, local flavor are pure, and sugariness is moderate tasty and refreshing, and moistening softness is easily swallowed. | Egg fragrance is arranged, and flavour, local flavor are purer, and sugariness is moderate, but not tasty and refreshing, more moisteningly easily swallow. | No egg fragrance, the soybean flavor is denseer, and local flavor is impure, and coarse mouthfeel is fineless and smooth, and too moistening being difficult for swallows. |
| Comprehensive grading | Like | Generally | Can not accept |
Evaluation result sees Table 3:
Table 3 fibre and soya of the present invention is to the influence of cake quality
| ? | Color and luster | Outward appearance | Internal structure | Mouthfeel | Comprehensive grading |
| Do not have and add | ● | ● | ● | ○ | ● |
| Undressed bean dregs | ○ | ▼ | ▼ | ▼ | ▼ |
| Embodiment 1 | ○ | ○ | ○ | ○ | ○ |
| Embodiment 2 | ● | ● | ○ | ○ | ○ |
| Embodiment 3 | ● | ● | ● | ● | ● |
The fibre and soya of preparation among the embodiment 3, be prepared according to the inventive method, after using it in the making of cake, aspects such as internal structure, mouthfeel and overall merit at cake all are better than the cake that has not added or added the cake of undressed bean dregs and added prepared fibre and soya among the embodiment 1,2.
This shows that the thickening of the foam stabilization type fibre and soya that the inventive method prepares, stabilizing power are given prominence to, and can also change the matter structure of bakery, and improve mouthfeel.
Claims (9)
1. the preparation method of a foam stabilization type fibre and soya is characterized in that, the soybean bean dregs are carried out chemical modification and enzyme processing, grinds thinning processing then, through dehydration, obtains described foam stabilization type fibre and soya again; Wherein, the condition of described chemical modification is the solid-liquid ratio 1:10-25 of bean dregs and water, and regulating the pH value is 3.0-5.0, and temperature is 120-150 ℃, and the reaction time is 1-3 hour; Add acid protease and carry out described enzyme processing, described enzyme processing reaction condition is bath temperature 20-40 ℃, and the pH value is 2.0-5.0, and the reaction time is 3-6 hour; The enzyme of described acid protease is lived and is 50u/ml; The mode of described grinding thinning processing is a kind of during ball milling, colloid mill, air-flow are pulverized.
2. the preparation method of foam stabilization type fibre and soya as claimed in claim 1 is characterized in that, described soybean bean dregs are the bean dregs that obtain when producing soybean protein isolate.
3. the preparation method of foam stabilization type fibre and soya as claimed in claim 1 is characterized in that, the condition of described chemical modification is solid-liquid ratio 1:18, and regulating the pH value is 4.0, and temperature is 135 ℃, and the reaction time is 2 hours.
4. the preparation method of foam stabilization type fibre and soya as claimed in claim 3 is characterized in that, the reagent of regulating the pH value in the described chemical modification is a kind of in malic acid, citric acid, the phosphoric acid.
5. the preparation method of foam stabilization type fibre and soya as claimed in claim 4 is characterized in that, the reagent of regulating the pH value in the described chemical modification is citric acid.
6. the preparation method of foam stabilization type fibre and soya as claimed in claim 1 is characterized in that, described enzyme processing reaction condition is 30 ℃ of bath temperatures, and the pH value is 4.0, and the reaction time is 4 hours.
7. the preparation method of foam stabilization type fibre and soya as claimed in claim 1 is characterized in that, described grinding thinning processing mode is colloid mill.
8. the preparation method of foam stabilization type fibre and soya as claimed in claim 1 is characterized in that, described dehydration is undertaken by high speed centrifugation or plate compression mode.
9. the preparation method of foam stabilization type fibre and soya as claimed in claim 8 is characterized in that, described dehydration is undertaken by the plate compression mode.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104470322A CN102550982B (en) | 2011-12-28 | 2011-12-28 | Method for preparing foam stabilized soybean fibers |
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| CN2011104470322A CN102550982B (en) | 2011-12-28 | 2011-12-28 | Method for preparing foam stabilized soybean fibers |
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| CN102550982B true CN102550982B (en) | 2013-07-17 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103960331A (en) * | 2013-01-29 | 2014-08-06 | 陈成 | Nutrition breakfast bean dregs cake prepared in enzymic method |
| CN106912519A (en) * | 2015-12-25 | 2017-07-04 | 河南工业大学 | It is a kind of to add the method that albumen dispensing improves characteristics of cake |
Citations (4)
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| CN101627813A (en) * | 2009-08-11 | 2010-01-20 | 黄山旅游集团佳龙绿色食品有限公司 | Method for extracting soybean dietary fibre and soybean protein from soybean residue |
| CN101671400A (en) * | 2009-10-13 | 2010-03-17 | 南昌大学 | Method of preparing soluble soybean polysaccharide |
| CN101912108A (en) * | 2010-08-09 | 2010-12-15 | 黑龙江农垦北大荒马铃薯产业有限公司 | Method for preparing dietary fiber by extracting potato residues |
| CN101961093A (en) * | 2010-10-22 | 2011-02-02 | 哈尔滨工业大学 | Preparation method of active soybean dietary supplement |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627813A (en) * | 2009-08-11 | 2010-01-20 | 黄山旅游集团佳龙绿色食品有限公司 | Method for extracting soybean dietary fibre and soybean protein from soybean residue |
| CN101671400A (en) * | 2009-10-13 | 2010-03-17 | 南昌大学 | Method of preparing soluble soybean polysaccharide |
| CN101912108A (en) * | 2010-08-09 | 2010-12-15 | 黑龙江农垦北大荒马铃薯产业有限公司 | Method for preparing dietary fiber by extracting potato residues |
| CN101961093A (en) * | 2010-10-22 | 2011-02-02 | 哈尔滨工业大学 | Preparation method of active soybean dietary supplement |
Non-Patent Citations (4)
| Title |
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| 提高豆渣膳食纤维活性改性研究;韩东平等;《食品科学》;20081231;第29卷(第8期);670-672 * |
| 杨晓娟等.豆渣的改性及其应用的研究.《大豆科学》.2011,第30卷(第1期), |
| 豆渣的改性及其应用的研究;杨晓娟等;《大豆科学》;20110228;第30卷(第1期);147-149 * |
| 韩东平等.提高豆渣膳食纤维活性改性研究.《食品科学》.2008,第29卷(第8期), |
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