CN103750176A - Method for removing beany flavor and reducing urase activity by processing soybeans through steam blasting - Google Patents
Method for removing beany flavor and reducing urase activity by processing soybeans through steam blasting Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for removing beany flavor and reducing urase activity by processing soybeans through steam blasting. According to the method, through processing the soybeans by a steam blasting method to inactivate soybean lipoxidase, the beany flavor is removed and the urase activity is reduced; compared with the traditional technology of removing the beany flavor by thermal treatment in the prior art, the method of processing the soybeans by using short-time high-temperature and high-pressure steam blasting technology has the advantages that the time is shortened greatly, and the destroy of nutritional ingredients such as soybean protein caused by long-time heating is reduced effectively. Due to the adoption of the method, the urase activity is further reduced, influence on intake of nutrition of soybean products caused by serious damage of the soybean urase to the beneficial ingredients of soybean is avoided, the generation of the beany flavor is avoided fundamentally and the flavor of soybean foods is improved, and therefore, the limit of the beany flavor to the development and wide application of soybean foods is avoided.
Description
Technical field
The invention belongs to food processing field, relate to a kind of method of removing beany flavor and reduction urease activity with the quick-fried method processed soybeans of vapour.。
Background technology
Soybean originates in China, and ancient claim " bean ", is one of traditional five cereals of China, is also one of four large oil crops.Approximately have in the world at present 52 countries and regions plantation soybean, variety source is very abundant.Soybean contains 40% protein, 20% fat, 10% moisture, 5% fiber and 5% ash content, is one of people's healthy food of praising highly.In soybean, linoleic acid and linolenic content are also higher, also contain vitamin E and the soybean lecithin that can promote that human hormone secretes simultaneously.In addition, the content of the multiple element such as Iron in Soybean, phosphorus is also abundanter.The various bean products that soybean goes out through processing and fabricating is the useful food of the cardiovascular patients such as hypertension, artery sclerosis, heart disease.Its nutritive value is very high, is the food that praised highly by nutritionist in hundreds of natural foods.
Because soy protein content is high, delicious and cheap, nutritious, all-ages, be healthy and safe nutraceutical, Shen Shou China people like.For thousands of years, Chinese are usingd soybean as the absorption source of main good protein, and its protein nutritive value and beef, milk are suitable.The traditional soybean food of bean curd, soya-bean milk class remains the food that China common people enjoy a lot now.Especially soya-bean milk and soymilk, the same with milk have " essential " and " necessity " aspect nutrition intake.Correlative study shows, soya-bean milk, except nutrition, low fat, low cholesterol, also contains natural " soybean lecithin ", can make brain keep abundant energy and vigor, is applicable to very much breakfast and drinks.So breakfast drinks bean milk, it is also a kind of new trend of health diet!
But the distinctive bad smell of soybean, be large beany flavor (beany flavor), by the class alcohol generating after fat oxidation oxydasis unrighted acid, aldehyde, ketone low molecular weight volatile induced gas, ubiquity in soya-bean milk, bean powder, bean curd and reproduced goods thereof, has directly limited the extensively edible of soy food product.If soybean and bean product can not solve de-raw meat problem well, will restrict the development of bean product production and affect China's bean product in the popularization of countries in the world.
People have studied the method for having set up the large beany flavor of multiple removal.Wherein, chemical method also can be removed beany flavor effectively, but in processing procedure, needs to add a certain amount of chemical reagent, probably causes in a way the pollution of soy food product, has side effects, and should further be verified; In organic solvent extractionprocess, with hexane-ethanol azeotropic mixture, go the effect of beany flavor best, but the problem such as Determination of Residual Organic Solvents, albuminous degeneration, processing safety and production cost in soy food product after also exist processing; It is that a class is simple, effective that physical method is removed large beany flavor, and is both economical method in current soy food product production process.Wherein, heat treated soybean is a kind of method of the most frequently used passivation lipoxidase, meanwhile, by adding thermogenetic beany flavour, also can cover part beany flavor.In addition, heat treatment destroys the harmful components such as trypsin ihhibitor and blood cell lectin, the nutrition that has improved soybean protein.But, select suitable heating condition very important, heat the improper protein denaturation that causes, some amino acid whose failure loss, the reduction of nitrogen soluble index, is all unfavorable for absorption of human body.
Utilize high-temperature high-pressure steam explosion treatment soybean, rapidly pressure release cooling, can make fat oxidation enzyme deactivation, thereby effectively remove beany flavor, and soybean protein not sex change substantially, finished product better flavor, and improved the nutritive value of product.In addition the amplification of steam blasting technique completes, and can meet the industrialization needs of removing soybean smell.At present, there is no the relevant report that the quick-fried processed soybeans of vapour is removed beany flavor.
Patent (200910028605.0) discloses a kind of method for removing fishy smell of soybean dietary fiber, and patent (200610046113.0) discloses the technique of producing functional degreasing and destinking soybean protein by wetting method.The former is immersed in soybean dietary fiber in alcoholic solution, fishy smell is evaporated with alcohol steam, thereby reach the object of the fishy smell of removing soybean dietary fiber, but after existing bibliographical information Ethanol Treatment, can make the nitrogen solubility index (NSI) of soybean protein obviously reduce, albuminous degeneration is more serious, has reduced the nutrition balance of soybean protein, and application is restricted.With low denatured defatted soybean meal after crushed, heating water stirs 1 hour the latter, then secondary washing, centrifugation, high-pressure homogeneous, spraying is dry, microwave disinfection, end product packing.After adopt pulverizing, the method for heat treated is removed fishy smell, length consuming time, and energy consumption is high, complex process, and the destruction of the nutriments such as soybean protein that easily cause of long-time heating.We adopt the steam blasting technology of short time to process soybean, the technology that more traditional heat treating process is removed bean product beany flavor shortens the time greatly, effectively reduce the destruction of the nutritional labelings such as soybean protein that cause because of long-time heating, also reduced urease activity simultaneously.
In addition, soybean urease easily causes large destruction to the beneficiating ingredient of soybean protein, and the nutrition that affects people is taken in.Soybean urease enters after human body, part nitrogen-containing compound in soybean is decomposed to ammonification, cause ammonia excessive concentration in blood of human body, the tryptic activity of human body is had to partial inhibition, hinder digesting and assimilating of protein, but take for a long time can bring to our health unfavorable.Need to study the activity that corresponding method suppresses urease, affect people the nutrition of bean product is taken in.
Summary of the invention
The object of this invention is to provide the method that the quick-fried processed soybeans of vapour is removed beany flavor and reduced urease activity, the method adopts steam blasting to replace heat treated, remove large beany flavor, improve the local flavor of product, this key and the necessary technical matters that solve in the process of solution soy food product.
Technical scheme of the present invention is as follows:
Solid acid catalysis steam puffed stalk short fiber provided by the invention is prepared the method for levulic acid, it comprises the following steps: certain mass soybean material carries out steam blasting pretreatment, collect the quick-fried soybean materials of vapour, carry out under certain conditions post processing, detect beany flavor and urease activity.
It is in steam-explosion jar, under the steam pressure of 0.1～1.2MPa, to carry out 0.1～3min that steam explosive-crushing of the present invention is processed.
In the present invention, 10-250g soybean material is put into steam blasting tank, under the condition of steam pressure 0.1～1.2MPa, carry out 0.1～3min.Collect the quick-fried soybean materials of vapour, aeration-drying 1～48h under the condition of 15～50 ℃ of temperature, the quick-fried soybean of air-dry rear vapour is worn into slurry, filters, and filtrate is measured lipoxygenase and urease activity.
Beneficial effect of the present invention is:
(1) utilize the high-temperature high-pressure steam processed soybeans of steam blasting, rapidly pressure release cooling, can make fat oxidation enzyme deactivation, thereby effectively remove beany flavor, and soybean protein not sex change substantially, finished product better flavor, and improved the nutritive value of product;
(2) amplification of steam blasting technique completes, and can meet the industrialization needs of removing soybean smell, promotes soy food product industrial expansion.
(3) steam blasting can reduce soybean urease activity, avoids soybean urease to cause large destruction to the beneficiating ingredient of soybean protein, and then affects the nutrition absorption of people to bean product.
(4) the present invention introduces field of food industry by steam blasting technology, first Application is in the defishying of bean product, have the time short, safe and effective with do not destroy the soy protein nourishing advantage that becomes to grade, fundamentally prevent the generation of large beany flavor and improved the local flavor of soy food product, thereby removed beany flavor to the development of soy food product and extensively edible restriction.
The specific embodiment
Below by embodiment, technical scheme of the present invention is described further.
Embodiment 1: get the dry soybean of 180g, drop into steam-explosion tank, process 3 min under 0.1MPa condition.By the quick-fried soybean of vapour, at 45 ℃, aeration-drying 26h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urease enzyme activity determination, and recording the quick-fried soybean fat oxidase activity of vapour is 0, and the quick-fried soybean urease of the vapour residual rate of living is 22.56%.
Embodiment 2: get the dry soybean of 100g, drop into steam blasting tank, under 1.2MPa condition, process 10s.By the quick-fried soybean of vapour, at 37 ℃, aeration-drying 12h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urea enzyme activity determination, and recording the quick-fried soybean fat oxidase activity of vapour is 0, and the quick-fried soybean urease of vapour enzymatic activity is 0.
Embodiment 3: get the dry soybean of 150g, drop into steam-explosion tank, process 2 min under 0.9MPa condition.By the quick-fried soybean of vapour, at 40 ℃, aeration-drying 32h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urea enzyme activity determination.Recording soybean lipoxygenase residual rate alive is 0.08%, and the quick-fried soybean urease of vapour residual rate alive is 29.76%.
Embodiment 4: get the dry soybean of 250g, drop into steam-explosion tank, process 2.5 min under 1.1MPa condition.By the quick-fried soybean of vapour, at 50 ℃, aeration-drying 22h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urea enzyme activity determination.Recording soybean lipoxygenase residual rate alive is 0.13%, and the quick-fried soybean urease of vapour residual rate alive is 31.48%.
Embodiment 5: get the dry soybean of 100g, drop into steam-explosion tank, process 1.5 min under 0.8MPa condition.By the quick-fried soybean of vapour, at 50 ℃, aeration-drying 48h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urea enzyme activity determination.Recording soybean lipoxygenase residual rate alive is 0.03%, and the quick-fried soybean urease of vapour residual rate alive is 34.57%.
Embodiment 6: get the dry soybean of 200g, drop into steam-explosion tank, process 3 min under 1.2MPa condition.By the quick-fried soybean of vapour, at 45 ℃, aeration-drying 45h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urea enzyme activity determination.Recording soybean lipoxygenase residual rate alive is 0.18%, and the quick-fried soybean urease of vapour residual rate alive is 36.13%.
Embodiment 7: get the dry soybean of 180g, drop into steam-explosion tank, process 1 min under 1.1MPa condition.By the quick-fried soybean of vapour, at 35 ℃, aeration-drying 40h, gets dry vapour to disclose and wear into slurry, and filter, filtrate is carried out lipoxygenase and urea enzyme activity determination.Recording soybean lipoxygenase residual rate alive is 0.11%, and the quick-fried soybean urease of vapour residual rate alive is 21.13%.
Claims (3)
1. the quick-fried processed soybeans of vapour is removed beany flavor and is reduced the method for urease activity, comprises the following steps:
Certain mass soybean material carries out steam blasting pretreatment, collects the quick-fried soybean materials of vapour, carries out under certain conditions post processing, detects beany flavor and urease activity.
2. the quick-fried processed soybeans of vapour according to claim 1 is removed beany flavor and is reduced the method for urease activity, and 10-250g soybean material is put into steam blasting tank, carries out 0.1～3min under the condition of steam pressure 0.1～1.2MPa.
3. the quick-fried processed soybeans of vapour according to claim 1 is removed beany flavor and is reduced the method for urease activity, collects the quick-fried soybean materials of vapour, and aeration-drying 1～48h under the condition of 15～50 ℃ of temperature, saves backup.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725245A (en) * | 2016-03-18 | 2016-07-06 | 南京农业大学 | Method for processing red bean or mung bean pre-puffed products by means of steam explosion |
| CN110613086A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making whole grain flour through steam heat treatment |
| CN111671050A (en) * | 2020-07-30 | 2020-09-18 | 广东华大生物实业股份有限公司 | Process for removing urease from whole soybeans |
| CN111743078A (en) * | 2020-07-09 | 2020-10-09 | 福建达利食品科技有限公司 | Method for inactivating enzyme of whole beans |
| CN112772830A (en) * | 2021-01-05 | 2021-05-11 | 北京工商大学 | Processing method of industrial cereal porridge with strong fragrance |
| CN117179134A (en) * | 2023-09-04 | 2023-12-08 | 山东中阳生物科技有限公司 | Preparation method of baking-resistant soybean |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725245A (en) * | 2016-03-18 | 2016-07-06 | 南京农业大学 | Method for processing red bean or mung bean pre-puffed products by means of steam explosion |
| CN110613086A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making whole grain flour through steam heat treatment |
| CN111743078A (en) * | 2020-07-09 | 2020-10-09 | 福建达利食品科技有限公司 | Method for inactivating enzyme of whole beans |
| CN111743078B (en) * | 2020-07-09 | 2023-07-18 | 福建达利食品科技有限公司 | Whole bean enzyme deactivation method |
| CN111671050A (en) * | 2020-07-30 | 2020-09-18 | 广东华大生物实业股份有限公司 | Process for removing urease from whole soybeans |
| CN111671050B (en) * | 2020-07-30 | 2021-11-16 | 广州同康生物科技有限公司 | Process for removing urease from whole soybeans |
| CN112772830A (en) * | 2021-01-05 | 2021-05-11 | 北京工商大学 | Processing method of industrial cereal porridge with strong fragrance |
| CN112772830B (en) * | 2021-01-05 | 2022-04-08 | 北京工商大学 | Processing method of industrial cereal porridge with strong fragrance |
| CN117179134A (en) * | 2023-09-04 | 2023-12-08 | 山东中阳生物科技有限公司 | Preparation method of baking-resistant soybean |
| CN117179134B (en) * | 2023-09-04 | 2024-03-22 | 山东中阳生物科技有限公司 | Preparation method of baking-resistant soybean |
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