CN106381291A - Method for producing biological enzyme through solidification of soybean protein - Google Patents
Method for producing biological enzyme through solidification of soybean protein Download PDFInfo
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- CN106381291A CN106381291A CN201610774321.6A CN201610774321A CN106381291A CN 106381291 A CN106381291 A CN 106381291A CN 201610774321 A CN201610774321 A CN 201610774321A CN 106381291 A CN106381291 A CN 106381291A
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- enzyme
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- room temperature
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Bioinformatics & Cheminformatics (AREA)
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- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a method for producing biological enzyme through solidification of soybean protein. The method comprises the following steps: 1) soybean pretreatment: immersing the soybeans in water for about 3-7 hours at room temperature, using a pulping machine for grinding the soybean to a paste state, filtering the bean dregs, taking the residual soybean paste as a raw material; 2)fermentation: adding saccharomycetes in the soybean paste to obtain a mixed liquor medium, performing fermentation at room temperature for 12-36 hours for producing enzyme; 3) extraction to form compound body of a plurality of enzymes: after complete fermentation, extracting from the mixed liquor medium by a suspension method, filtering, performing partial concentration, salting, cleaning a solid phase, and dissolving the material to obtain the purified liquid, and extracting a compound body of a plurality of bio-enzymes; 4) dilution: diluting the compound body of a plurality of bio-enzymes; and 5) preservation of bio-enzyme: preserving the bio-enzyme under room temperature. The bio-enzyme is fermented by soybeans, is used for curdling the bean curd, can guarantee an original state of the bean curd, and enhances food safety.
Description
Technical field
The present invention relates to enzyme manufacture technology field is and in particular to a kind of enzyme manufacture method of solidification soybean protein.
Background technology
The production technology of bean curd comprises the steps：Cleaning->Soak->Defibrination->Mashing off->Filter->Point slurry->Crouching brain->
Stand cloth->Cast->Arrange->Squeezing->Finished product.In a slurry step, generally use the chemical combination such as salt brine, Gypsum Fibrosum, ester acid, citric acid
Thing realizes consolidation to soybean protein, and these compounds belong to additive component, and human body is to the intake of these compositions all
There is control, excess intake all can produce impact to health.
Content of the invention
It is an object of the invention to provide the enzyme of a kind of bean itself fermentation, the solidification soybean protein of no any additive makes
Method.
In order to achieve the above object, the present invention is achieved through the following technical solutions：
A kind of enzyme manufacture method of solidification soybean protein, comprises the steps：
（1）Soybean Pretreatment
Semen sojae atricolor soaks about 3-7 hour at room temperature（Time is inversely proportional to room temperature）, then wear into pulpous state with fiberizer, then filter off bean
Slag, takes the bean milk staying as raw material；
（2）Fermentation
Add bean yeast to obtain mixing liquid culture medium with bean milk, start enzymatic production；
At room temperature, fermentation time is 12-36 hour for fermentation；
（3）Extract the mixture forming multiple enzymes
After fermentation completely, extracted from mixing liquid culture medium with suspension method, through filtration, partial concentration, saltout, clean solid phase,
Dissolving obtains purification of liquid, the process filtering, and extracts the mixture obtaining multiple enzyme；
（4）Dilution
The mixture dilution of the multiple enzyme obtaining will be extracted；
（5）Preserve enzyme
Enzyme is preserved at room temperature.
Further, wear into bean milk after Soybean Pretreatment stage, described soybeans soaking.
Further, in fermentation stage, bean milk and the proportion of water worn into are 1：2.
Further, in fermentation stage, consumption in mixing liquid culture medium for the described bean yeast is 1%.
The present invention compared with prior art, has advantages below：
1st, the enzyme manufacture method of the present invention, simple to operation, and extraction ratio is high.
2nd, the enzyme of the present invention is fermented by bean itself and produces, and for the point slurry process when making bean curd, realizes bean curd
The effect of solidification, it is ensured that bean curd ecosystem, no any additive, strengthens the food safety of tofu product.
Specific embodiment
Below embodiments of the invention are described in further detail.
A kind of enzyme manufacture method of solidification soybean protein, comprises the steps：
（1）Soybean Pretreatment
Semen sojae atricolor soaks about 3-7 hour at room temperature（Time is inversely proportional to room temperature）, then wear into pulpous state with fiberizer, then filter off bean
Slag, takes the bean milk staying as raw material；
（2）Fermentation
Add bean yeast to obtain mixing liquid culture medium with bean milk, start enzymatic production；
At room temperature, fermentation time is 12-36 hour for fermentation；
（3）Extract the mixture forming multiple enzymes
After fermentation completely, extracted from mixing liquid culture medium with suspension method, through filtration, partial concentration, saltout, clean solid phase,
Dissolving obtains purification of liquid, the process filtering, and extracts the mixture obtaining multiple enzyme；
（4）Dilution
The mixture dilution of the multiple enzyme obtaining will be extracted；
（5）Preserve enzyme
Enzyme is preserved at room temperature.
Wear into bean milk after Soybean Pretreatment stage, described soybeans soaking.
In fermentation stage, the bean milk worn into is 1 with the proportion of water：2.
In fermentation stage, consumption in mixing liquid culture medium for the described bean yeast is 1%.
Embodiment 1
1st, raw material
| Raw material title | Consumption |
| Semen sojae atricolor | 0.5（kg） |
| Water | 2（kg） |
| Bean milk | 0.5（kg） |
| Bean yeast | 0.2（kg） |
3rd, the determination of fermentation time
With the purity of extraction enzyme and consumption as inspection target, fermentation time can be chosen and for 36 hours, bean milk is fermented.
Embodiment 2
1st, raw material
| Raw material title | Consumption |
| Semen sojae atricolor | 0.1（kg） |
| Water | 0.4（kg） |
| Bean milk | 0.1（kg） |
| Bean yeast | 0.05（kg） |
3rd, the determination of fermentation time
With the purity of extraction enzyme and consumption as inspection target, fermentation time can be chosen and for 12 hours, bean milk is fermented.
The above is only the preferred embodiment for the present invention it is noted that for those skilled in the art,
Without departing from the inventive concept of the premise, some improvements and modifications can also be made, these improvements and modifications also should be regarded as this
In invention protection domain.
Claims (4)
1. a kind of enzyme manufacture method of solidification soybean protein is it is characterised in that comprise the steps：
（1）Soybean Pretreatment
Semen sojae atricolor soaks about 3-7 hour at room temperature, then wears into pulpous state with fiberizer, then filters off bean dregs, takes the bean milk conduct staying
Raw material；
（2）Fermentation
Add bean yeast to obtain mixing liquid culture medium with bean milk, start enzymatic production；
At room temperature, fermentation time is 12-36 hour for fermentation；
（3）Extract the mixture forming multiple enzymes
After fermentation completely, extracted from mixing liquid culture medium with suspension method, through filtration, partial concentration, saltout, clean solid phase,
Dissolving obtains purification of liquid, the process filtering, and extracts the mixture obtaining multiple enzyme；
（4）Dilution
The mixture dilution of the multiple enzyme obtaining will be extracted；
（5）Preserve enzyme
Enzyme is preserved at room temperature.
2. according to claim 1 a kind of solidification soybean protein enzyme manufacture method it is characterised in that：Locate in advance in Semen sojae atricolor
In the reason stage, after described soybeans soaking, wear into bean milk.
3. according to claim 1 a kind of solidification soybean protein enzyme manufacture method it is characterised in that：In fermentation rank
Section, the bean milk worn into is 1 with the proportion of water：2.
4. according to claim 1 a kind of solidification soybean protein enzyme manufacture method it is characterised in that：In fermentation rank
Section, consumption in mixing liquid culture medium for the described bean yeast is 1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774321.6A CN106381291A (en) | 2016-08-31 | 2016-08-31 | Method for producing biological enzyme through solidification of soybean protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774321.6A CN106381291A (en) | 2016-08-31 | 2016-08-31 | Method for producing biological enzyme through solidification of soybean protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106381291A true CN106381291A (en) | 2017-02-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610774321.6A Pending CN106381291A (en) | 2016-08-31 | 2016-08-31 | Method for producing biological enzyme through solidification of soybean protein |
Country Status (1)
| Country | Link |
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| CN (1) | CN106381291A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865115A (en) * | 2017-12-12 | 2018-04-03 | 苏景祥 | A kind of preparation method of additive-free mold bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211039A (en) * | 2013-04-28 | 2013-07-24 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN103431361A (en) * | 2013-08-19 | 2013-12-11 | 安徽省味之源生物科技有限公司 | Preparation process for preparing flavorings in combination with bean curd production line |
| CN105613784A (en) * | 2016-02-25 | 2016-06-01 | 湖南农业大学 | Steady-state rapid fermentation method for south-stinky-tofu brine fermenting liquid |
-
2016
- 2016-08-31 CN CN201610774321.6A patent/CN106381291A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211039A (en) * | 2013-04-28 | 2013-07-24 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN103431361A (en) * | 2013-08-19 | 2013-12-11 | 安徽省味之源生物科技有限公司 | Preparation process for preparing flavorings in combination with bean curd production line |
| CN105613784A (en) * | 2016-02-25 | 2016-06-01 | 湖南农业大学 | Steady-state rapid fermentation method for south-stinky-tofu brine fermenting liquid |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865115A (en) * | 2017-12-12 | 2018-04-03 | 苏景祥 | A kind of preparation method of additive-free mold bean curd |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |
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| RJ01 | Rejection of invention patent application after publication |