CN106136012A - A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage - Google Patents
A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage Download PDFInfo
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- CN106136012A CN106136012A CN201610537490.8A CN201610537490A CN106136012A CN 106136012 A CN106136012 A CN 106136012A CN 201610537490 A CN201610537490 A CN 201610537490A CN 106136012 A CN106136012 A CN 106136012A
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- residue
- enzymolysis
- dietary fiber
- aqueous enzymatic
- water
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage belongs to technical field of food deep processing；The method comprises the following steps: (1) Semen sojae atricolor pulverizes laggard row expelling-expansion pretreatment, expanded material and water is mixed and added into alkaline protease and carries out enzymolysis, be centrifugally separating to obtain free oil, emulsion, hydrolyzed solution and residue after enzymolysis.(2) stirring that added water by the residue in step (1) obtains mixed liquor, adds cellulase degradation and process after ultrasonic Treatment mixed liquor.Carry out sterilizing, seasoning, fill, cooling and i.e. obtain finished product；The method that the present invention instead of sterling soybean dietary fiber with aqueous enzymatic method residue prepares diet fiber drink, and product soluble dietary fibre content is high, good stability.Production cost is low, productivity is high, easily realize the new route of industrialized production to provide one for the comprehensive utilization of aqueous enzymatic method residue.
Description
Technical field
The invention belongs to technical field of food deep processing, be mainly concerned with a kind of aqueous enzymatic method residue and prepare soybean dietary fiber
The method of beverage.
Background technology
Water soluble dietary fiber have prevention anal and intestinal disease, cardiovascular disease, lose weight, to improve diabetics healthy
The physiological functions such as situation, Buccodental function of improving, prevention cholelithiasis, to the overlaps meaning that promoted health.Directly with newly
The problems such as it is low that fresh bean dregs are that beverage products prepared by raw material exists soluble dietary fibre content more, and stability is low, mouthfeel difference and
The person of being not consumed accepts.Zhang Tianping is with water, dietary fiber, stabilizer, flavoring agent as raw material, through mixing, dissolve, stirring, all
Matter, sterilizing and packaging etc. make a kind of diet fiber drink.Treated soybean-drag fiber is added in beverage by Wen Zhiying etc.,
Developing Fructus Ananadis comosi bean dregs fiber composite beverage, the fragrance of the most tired trailing plants is possibly together with a small amount of beany flavour.Guo Kai et al. bean dregs
Fiber slurry ferments after colloid mill again, allocates, homogenizing produces soya fiber lactobacillus beverage.Traditional dietary fiber drink
Material is all to add a small amount of dietary fiber in common beverages, or uses fiber diet raw material to make.But soluble dietary
The preparation of fiber uses sour molten alkali deposited method more, and the method needs to consume substantial amounts of strong acid and highly basic in process of production, the most right
Surrounding enviroment are seriously polluted, and the requirement to the equipment of production is higher.The side such as membrane separation process, fermentation method, microwave-assisted extraction
Method also exists obvious limitation in actual production, and all also exists that extraction efficiency is low, product purity is relatively low, causes environment
The bottleneck problems such as pollution.The technical limitation that water soluble dietary fiber produces seriously governs the exploitation of diet fiber drink product
With production.
The residue produced during aqueous enzymatic extraction soybean oil is containing abundant calcium, phosphorus, ferrum, vitamin and dietary fiber
Deng nutrient substance, discarded mostly as waste material, fail sufficiently to be developed, cause the significant wastage of resource,
Cause again environmental pollution simultaneously.Therefore soybean dietary fiber product and the industrialization of developing high-quality produce, and not only reduce resource
The health level wasting, improve the people is highly beneficial, it is also possible to realize the increment of Soybeanresidue economic worth.
Summary of the invention
The technical problem to be solved is to overcome above-mentioned the deficiencies in the prior art, it is provided that a kind of aqueous enzymatic method residue system
The method of standby soybean dietary fiber beverage, the garbage-residue during reaching aqueous enzymatic extraction soybean oil is used
Purpose.
The technical problem to be solved is achieved through the following technical solutions:
A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage, the method comprises the following steps: after (1) Semen sojae atricolor is pulverized
Use expelling-expansion pretreatment to obtain expanded material, expanded material and water are mixed to get mixed liquor, in mixed liquor, add alkali
Property protease carries out enzymolysis, is centrifugally separating to obtain free oil, emulsion, hydrolyzed solution and residue after enzymolysis；(2) by step (1)
The residue obtained mixes with water, and described residue is 1:10 with the mass ratio of water, surpasses the residue aqueous solution of mix homogeneously
Sonication, described ultrasonic power is 500W, and ultrasonic time is 7min, adds cellulose after supersound process in residue aqueous solution
Enzyme carries out enzymolysis processing, and described enzymolysis pH value is 4.8, and cellulase addition is 3.5mg/ml；Hydrolysis temperature is 45 DEG C, enzyme
The solution time is 5h, and the residue hydrolyzed solution after enzymolysis processes the process of Posterior circle water cooling bath through high-temperature instantaneous enzyme denaturing and is rapidly cooled to room
Temperature, allocates after adding flavoring agent, stabilizer and emulsifying agent, after allotment after 50MPa extra high pressure homogenize processes 3min, 95
Fill while hot after sterilization treatment 60s at DEG C, cooling i.e. obtain finished product.
Raw material production soybean dietary fiber beverage based on aqueous enzymatic method liquefaction garbage residue.
Accompanying drawing explanation
Fig. 1: overall process pathway figure of the present invention
Fig. 2: ultrasonic power is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Fig. 3: ultrasonic time is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Fig. 4: enzyme concentration is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Fig. 5: enzymolysis time is on the impact of water soluble dietary fiber yield in hydrolyzed solution
The impact on water soluble dietary fiber yield alternately of Fig. 6: enzyme concentration and ultrasonic power
The impact on water soluble dietary fiber yield alternately of Fig. 7: enzymolysis time and ultrasonic power
The impact on water soluble dietary fiber yield alternately of Fig. 8: enzyme concentration and ultrasonic time
The impact on water soluble dietary fiber yield alternately of Fig. 9: enzymolysis time and ultrasonic time
The impact on water soluble dietary fiber yield alternately of Figure 10: enzymolysis time and enzyme concentration.
Detailed description of the invention
A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage, the method comprises the following steps: (1) Semen sojae atricolor powder
Use expelling-expansion pretreatment to obtain expanded material after broken, expanded material and water are mixed to get mixed liquor, add in mixed liquor
Enter alkaline protease and carry out enzymolysis, after enzymolysis, be centrifugally separating to obtain free oil, emulsion, hydrolyzed solution and residue；(2) by step
(1) residue obtained in mixes with water, and described residue is 1:10 with the mass ratio of water, enters the residue aqueous solution of mix homogeneously
Row supersound process, described ultrasonic power is 500W, and ultrasonic time is 7min, adds fibre after supersound process in residue aqueous solution
Dimension element enzyme carries out enzymolysis processing, and described enzymolysis pH value is 4.8, and cellulase addition is 3.5mg/ml；Hydrolysis temperature is 45
DEG C, enzymolysis time is 5h, and the residue hydrolyzed solution after enzymolysis processes Posterior circle water cooling bath through high-temperature instantaneous enzyme denaturing and processes cooling rapidly
To room temperature, allocate after adding flavoring agent, stabilizer and emulsifying agent, after allotment after 50MPa extra high pressure homogenize processes 3min,
Fill while hot after sterilization treatment 60s at 95 DEG C, cooling i.e. obtain finished product.
Raw material production soybean dietary fiber beverage based on aqueous enzymatic method liquefaction garbage residue.
Embodiment: ultrasonic assistant cellulase degradation processed soybeans dietary fiber optimized parameter screening test
1, materials and methods
1.1 main material and equipment
Semen sojae atricolor Northeast Agricultural University soybean research center；Alkaline protease capital extensive and profound in meaning star biotechnology Co., Ltd；Hydrogen
Sodium oxide, hydrochloric acid Jinshi City recovery fine chemistry industry institute；Cellulase (Shanghai Chemical Reagent Co., Ltd., Sinopharm Group);Its
Its reagent is analytical pure.
PH S-25 acidometer, Shanghai great achievement instrument plant；Electronic analytical balance, Mei Lete-torr benefit instrument (Shanghai) is limited
Company；Magnetic stirring apparatus, Guangzhou Yi Ke experimental apparatus company limited；DK-98-1 type electric-heated thermostatic water bath, Tianjin Stettlen
Instrument Ltd.；High pressure homogenizer, Yuhua Instrument Co., Ltd., Gongyi City；LGR20-w high speed low temperature centrifugal machine, Beijing
Jing Li centrifuge company limited.Twin-screw extruder, Jinan Sheng Run Machinery Co., Ltd..
1.2 test method
1.2.1 the mensuration of conventional ingredient in aqueous enzymatic method residue
The mensuration of moisture: GB/T5009.3-2003
The mensuration of protein content: GB/T5511-2008
The mensuration of content of ashes: GB/T 22510-2008
Determination of fat: GB/T24870-2010
The mensuration of content of starch: GB/T5514-2008
The mensuration of cellulose total content: GB/T5515-2008
1.2.2 the mensuration of water soluble dietary fiber
Aqueous enzymatic method residue hydrolyzed solution after the process of ultrasonic assistant cellulase degradation, enzyme denaturing takes out cooling after processing, is centrifuged
Supernatant, filtrate concentrates, by 95% ethanol precipitation of 4 times of volumes, centrifugal, obtains precipitation and is water soluble dietary fiber (SDF).
1.2.3 single factor experiment design
With enzyme concentration 3.5mg/ml, enzymolysis time 5h ultrasonic power 500W, and ultrasonic time 7min, on the basis for the treatment of conditions, change
Becoming arbitrary factor level, other treatment conditions are constant, investigate the impact on bean dregs water soluble dietary fiber yield of each single factor test.
1.2.4 response surface experiments design
On the basis of single factor experiment, choose ultrasonic power (W), ultrasonic time (min), enzyme concentration (mg/ml), enzymolysis time
(min), four factors be independent variable (xi), with SDF water soluble dietary fiber yield as response value (Y), carry out Box-
Behnken EXPERIMENTAL DESIGN.Each factor constant interval is determined by single factor experiment.
2. interpretation
2.1 experiment of single factor interpretations of result
2.1.1 ultrasonic power is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Ultrasonic power takes 400W, 450W, 500W, 550W, 600W respectively, and ultrasonic time is 7min, enzyme concentration 3.5mg/ml, enzymolysis
Time 5h.The impact of water soluble dietary fiber yield in hydrolyzed solution is shown in accompanying drawing 2 by ultrasonic power.
2.1.2 ultrasonic time is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Ultrasonic time takes 5min, 6min, 7min, 8min, 9min respectively, and ultrasonic power is 500W, enzyme concentration 3.5mg/ml, enzymolysis
Time 5h.The impact of water soluble dietary fiber yield in hydrolyzed solution is shown in accompanying drawing 3 by ultrasonic time.
2.1.3 enzyme concentration is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Enzyme concentration takes 2.5mg/ml, 3mg/ml, 3.5mg/ml, 4mg/ml, 4.5mg/ml respectively, and ultrasonic power is 500W, ultrasonic
Time is 7min, enzymolysis time 5h.The impact of water soluble dietary fiber yield in hydrolyzed solution is shown in accompanying drawing 4 by enzyme concentration.
2.1.4 enzymolysis time is on the impact of water soluble dietary fiber yield in hydrolyzed solution
Enzymolysis time takes 3h, 4h, 5h, 6h, 7h respectively, and ultrasonic power is 500W, and ultrasonic time is 7min, enzymolysis time 5h.Enzyme
The impact of water soluble dietary fiber yield in hydrolyzed solution is shown in accompanying drawing 5 by the solution time.
2.2 response surface experiments interpretations of result
Three Duplicate Samples are all done in each testing site, take its meansigma methods.Experimental factor level code is shown in Table 1
Table 1: empirical factor level code
| Coding | Ultrasonic power X1/W | Ultrasonic time X2/min | Enzyme concentration X3/mg/ml | Enzymolysis time X4/h |
| -1 | 400 | 6 | 3 | 4 |
| 0 | 500 | 7 | 3.5 | 5 |
| +1 | 600 | 8 | 4 | 6 |
The data obtained by experiment of single factor are it can be seen that reaction pressure, temperature, time, enzyme dosage are to ethyl acetate conversion ratio
Impact relatively big, for determining optimal enzymatic synthesis condition, reply reaction pressure, temperature, time, enzyme dosage are optimized.
Table 2 response surface design and result of the test
Carry out data analysis by statistical analysis software Design-Expert, set up Quadratic response surface regression model as follows:
R=66.4+1.25*A-0.42*B-0.92*C-1.25*D-1.75*A*B+1.00*A*B-2.5*A*D-0.75*B*C-
0.25*B*D-1.00*C*D-6.03*A2-9.28*B2-8.78*C2-6.28*D2Regression analysis and the results of analysis of variance are shown in Table 3.
Table 3 regression analysis and the results of analysis of variance
From table 3 it can be seen that losing plan item P value is 0.3809 (P > 0.05), show to lose plan the most notable.From table 3 block mold
" Prob > F " value is 0.0001, it is known that the predictive value of this model of each test compares with measured value and is consistent；Show explanation
This model is good with experimental fit, and between independent variable and response value, linear relationship is notable, may be used for the theoretical supposition of this reaction.
Claims (2)
1. the method that an aqueous enzymatic method residue prepares soybean dietary fiber beverage, it is characterised in that the method comprises the following steps:
(1) use expelling-expansion pretreatment to obtain expanded material after Semen sojae atricolor is pulverized, expanded material and water are mixed to get mixed liquor, to mixed
Close addition alkaline protease in liquid and carry out enzymolysis, after enzymolysis, be centrifugally separating to obtain free oil, emulsion, hydrolyzed solution and residue；(2)
Being mixed with water by the residue obtained in step (1), described residue is 1:10 with the mass ratio of water, the residue water to mix homogeneously
Solution carries out supersound process, and described ultrasonic power is 500W, and ultrasonic time is 7min, after supersound process in residue aqueous solution
Adding cellulase and carry out enzymolysis processing, described enzymolysis pH value is 4.8, and cellulase addition is 3.5mg/ml；Enzymolysis temperature
Degree is 45 DEG C, and enzymolysis time is 5h, and the residue hydrolyzed solution after enzymolysis processes Posterior circle water cooling bath through high-temperature instantaneous enzyme denaturing and processes fast
Speed is cooled to room temperature, allocates after adding flavoring agent, stabilizer and emulsifying agent, processes at 50MPa extra high pressure homogenize after allotment
After 3min, fill while hot after sterilization treatment 60s at 95 DEG C, cooling i.e. obtain finished product.
The method that a kind of aqueous enzymatic method residue the most according to claim 1 prepares soybean dietary fiber beverage, it is characterised in that
Raw material production soybean dietary fiber beverage based on aqueous enzymatic method liquefaction garbage residue.
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| CN109170429A (en) * | 2018-09-06 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of preparation method of modified bean dregs dietary fiber beverage |
| CN109769954A (en) * | 2019-01-30 | 2019-05-21 | 吉林农业大学 | A kind of preparation method of soybean milk |
| CN112889879A (en) * | 2021-03-10 | 2021-06-04 | 东北农业大学 | Preparation method of high-fiber low-sugar cookie |
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Cited By (5)
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| CN109769954A (en) * | 2019-01-30 | 2019-05-21 | 吉林农业大学 | A kind of preparation method of soybean milk |
| CN109769954B (en) * | 2019-01-30 | 2022-04-01 | 吉林农业大学 | Preparation method of whole soybean milk |
| CN112889879A (en) * | 2021-03-10 | 2021-06-04 | 东北农业大学 | Preparation method of high-fiber low-sugar cookie |
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