CN107397122A - A kind of preparation method of low trypsin inhibitor soya-bean milk - Google Patents
A kind of preparation method of low trypsin inhibitor soya-bean milk Download PDFInfo
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- CN107397122A CN107397122A CN201710629825.3A CN201710629825A CN107397122A CN 107397122 A CN107397122 A CN 107397122A CN 201710629825 A CN201710629825 A CN 201710629825A CN 107397122 A CN107397122 A CN 107397122A
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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Abstract
The invention discloses a kind of preparation method of low trypsin inhibitor soya-bean milk, it is characterised in that including following aspect：（1）Soybean Pretreatment, by soybean low temperature drying to moisture 17% 20%；（2）Zymotic fluid soaks, and soybean after drying is immersed in zymotic fluid, carries out ferment at constant temperature and constant temperature enzymolysis；（3）Mashing, soaking soybean is poured into beater and is beaten 10 15min, is beaten 2 times repeatedly；（4）Absorption, purple potato block is added according to the amount of its quality 20% 30% into soybean milk liquid, is adsorbed twice, trypsin inhibitor content in reduction soya-bean milk；（5）Heat treatment, by low inhibitor soya-bean milk by heating, low trypsin inhibitor soya-bean milk, and the immersion purple potato block that can be added after high temperature steams is made, increases soya-bean milk flavor.This method is simple and practical, can effectively reduce trypsin inhibitor content in soya-bean milk, and keeps nutritional ingredient activity in soya-bean milk, increases the flavor of soya-bean milk.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation side of low trypsin inhibitor soya-bean milk
Method.
Background technology
Soya-bean milk is common nutritional food in daily life, and soybean is soaking, mills, is made after boiling, and it has mouthfeel thin
It is greasy, nutritious, it is adapted to each age group crowd to use, is Chinese tradition cuisines.Soya-bean milk contain abundant vegetable protein, phosphatide,
Dietary fiber, vitamin B and nicotinic acid, its also containing the mineral matter such as iron, calcium, can comprehensively supplement the nutrition of needed by human body into
Point, nourished with nourishing Yin and moistening dryness, YIN and YANG balance regulating, the hot heatstroke prevention that disappears, nourishing and other effects；In addition, soya-bean milk can add water fruit and vegetable in milling
The compositions such as dish, coarse cereals, while improving nutritional ingredient, also increase the nutrient content of soya-bean milk.But in daily life often
See or hear intoxicating phenomenon after edible soya-bean milk, mainly due to containing ANFs trypsin inhibitor composition in soya-bean milk,
Trypsin inhibitor can suppress human body tryptic activity, when eating the bean product for not removing trypsin inhibitor completely,
Human body can not only be suppressed to digest and assimilate protein, can also cause the poisoning symptoms such as pancreas enlargement, or even suppress eater's
Grow.Research shows, only is just considered as trusting when the trypsin inhibitor content in soybean reduces by more than 90%
It is edible.The method that tradition inactivates to trypsin inhibitor in soya-bean milk is heating boiling and chemical treatment method, wherein heating is steamed
Method is boiled, because trypsin inhibitor heat resistance is higher, 100 DEG C of temperature below its inactivation ratios can only be 80% or so, and uses
High-temperature process can cause in soya-bean milk aminoacid ingredient to be denatured while being inactivated to trypsin inhibitor, utilization rate significantly under
Drop, nutrient component damages are serious.And chemical method, using urea or Ethanol Treatment, make trypsin inhibitor that chemistry occur anti-
It or should extract, reduce content in soya-bean milk, but chemical agent residue in soya-bean milk can be caused, influence the edible safety of soya-bean milk.
The content of the invention
The present invention is directed to the problem of existing：Trypsin inhibitor composition, new squeeze in soya-bean milk contain ANFs pancreas egg
White enzyme inhibitor, it can suppress human body tryptic activity, suppress human body and protein is digested and assimilated, severe patient can cause pancreas
Adenoncus poisoning symptom, the adverse reaction such as grow for suppressing eater；Only when trypsin inhibitor fire extinguishing in soya-bean milk
For rate more than 90%, soya-bean milk is edible could safety.Heat boiling method, because trypsin inhibitor heat resistance is higher, 100 DEG C
Temperature below its inactivation ratio can only can be led 80% or so, and using high-temperature process while being inactivated to trypsin inhibitor
Aminoacid ingredient in soya-bean milk is caused to be denatured, utilization rate is greatly reduced, and nutrient component damages are serious.Chemical method, use urea or second
Alcohol processing, make trypsin inhibitor that chemical reaction or extraction occur, reduce content in soya-bean milk, but can cause chemical in soya-bean milk
Reagent remains, and influences the edible safety of soya-bean milk.To solve the above problems, the invention provides a kind of low trypsin inhibitor
The preparation method of soya-bean milk.
The present invention is achieved by the following technical solutions：
A kind of preparation method of low trypsin inhibitor soya-bean milk, comprises the following steps：
（1）Soybean Pretreatment：Soybean is soaked through clear water and removed the peel, is placed in drying baker low temperature drying to moisture 17%-20%,
Moisture in peeled soybeans is reduced, during immersion treatment, soybean can increase the absorption to soak, must dry soybean；
（2）Zymotic fluid soaks：Dry soybean to immerse in zymotic fluid, sent out through aspergillus oryzae, bacillus subtilis and bacillus licheniformis
Nutrient solution after ferment, wherein containing abundant protease, trypsin inhibitor composition in soybean can be digested, reduced big
Content in beans, it is placed in insulating box and carries out constant temperature immersion, after the soybean that will filter out carries out pasteurize, fermented bacterium is gone out
It is living, prevent that soya-bean milk is putrid and deteriorated, soaking soybean is made；
Described constant temperature immersion, its method are：First carry out ferment at constant temperature, microorganism carries out fermentation to soybean, can tentatively by
Macromolecular nutritional ingredient is decomposed in soybean, is advantageous to digesting and assimilating for nutritional ingredient, 26-29 DEG C of temperature, humidity 63%-
68%, time 2-3h；Constant temperature enzymolysis is carried out again, and temperature is 42-46 DEG C, improves the activity of enzyme in zymotic fluid, promotes protease to pancreas
The enzymolysis of protein inhibitor, reduce the content in soybean, humidity 55%-60%, time 3-4h；
（3）Mashing：Soaking soybean is poured into 10-15min is beaten in beater, be beaten 2 times repeatedly, use 100 mesh screen pack mistakes
After filter, the soybean milk liquid and bean dregs of system；
（4）Absorption：Purple potato block is added according to its quality 20%-30% amount into soybean milk liquid, trypsin inhibitor passes through exposure
Inhibitor activity center outside is connected with the activated centre of target enzyme by hydrogen bond, stable compound is formed, so as to reduce pancreas
The activity of protease, when in soya-bean milk inhibitor to purple potato block in trypsase act on when, can by fibers adsorption in purple potato, from
And trypsin inhibitor content in soya-bean milk is reduced, it is placed in 44-49 DEG C of water bath with thermostatic control and cooks 20-25min, takes out purple potato block and dry
Do to moisture 25%-30%, add and 17-22min is cooked in soybean milk liquid, 37-42 DEG C of bath temperature；By strainer filtering
Afterwards, low inhibitor soya-bean milk and immersion purple potato block is made；
Described purple potato block, its preparation method are：According to quality meter part weigh purple sweet potato powder 31-34 parts, root of kudzu vine fiber 13-17 parts,
Cherry pulp 4-7 parts, loquat juice 3-5 parts, carragheen 2-3 parts, trypsase 0.5-0.8 parts, after being well mixed plus water stirring is made
Into purple potato group；Using block mould, purple potato group is made to the square bulk of 0.6-0.8cm sizes, is placed in 40-44 DEG C
At a temperature of be dried to moisture 18%-24%, purple potato block is made；
（5）Heat treatment：By low inhibitor soya-bean milk by heating, low trypsin inhibitor soya-bean milk is made, and warp can be added
High temperature steam after immersion purple potato block, trypsin inhibitor in purple potato block can be inactivated, can be eaten again through high-temperature process
With.
Step（1）Described low temperature drying, its temperature are 35 DEG C -38 DEG C, time 42-47min；Described pasteurize,
Its temperature is 62-65 DEG C, time 20-30min.
Step（2）Described zymotic fluid, its compound method are：Water 100-110 parts, soybean bean dregs are weighed according to quality meter part
Powder 23-26 parts, sucrose 12-14 parts, millet powder 7-9 parts, B B-complex 1-3 parts, are inoculated with Mixed Microbes, in 25- after stirring
24-28h is cultivated under 30 DEG C of constant temperature, using 100 mesh filter screen filtrations, zymotic fluid is made；Wherein described Mixed Microbes include meter Qu
Mould, bacillus subtilis and bacillus licheniformis.
Step（5）Described heating, its temperature are 95-100 DEG C, time 20-25min；Described high temperature steams, its
Pressure is 1.8-2.2Pa, 121-124 DEG C of temperature, time 32-35min.
The present invention has advantages below compared with prior art：Zymotic fluid soaks, and zymotic fluid is by aspergillus oryzae, withered grass gemma
Obtained by bacillus and the lichen bacillus ferments, it is that enzyme produces higher strain, and protease can be produced in aspergillus oryzae culture, is formed sediment
Powder enzyme, carbohydrase etc., bacillus subtilis can produce alpha-amylase, protease, lipase etc., and albumen in bacillus licheniformis
Enzyme, lipase, amylase activity are high；For soybean after being soaked in zymotic fluid, the Abundant protein enzyme contained in zymotic fluid can be to pancreas
Protease inhibitors is digested, and reduces content in soybean；And soybean is after ferment at constant temperature, its nutritional ingredient contained warp
Preliminary exposition is small-molecule substance, is more beneficial for digesting and assimilating for human body.Inhibitor composition adsorbs, and trypsin inhibitor passes through
It is connected exposed to outer inhibitor activity center with the activated centre of target enzyme by hydrogen bond, stable compound is formed, so as to drop
The activity of low trypsase；By purple potato block made of the purple sweet potato powder of high cellulose content and root of kudzu vine fiber, wherein containing high content
Cellulose, there is stronger adsorption capacity, wherein add the bootable soya-bean milk of trypsase composition in trypsin inhibitor to
Purple potato block is immersed, and it is adsorbed so as to reach purple potato block cellulose, reduces trypsin inhibitor content in soya-bean milk；And
It contains the compositions such as cherry pulp, loquat juice, can increase flavor in purple potato block and soya-bean milk, and the purple potato block after absorption is by high temperature
Reason, the trypsin inhibitor composition of purple potato block absorption is inactivated, can rejoin in soya-bean milk increases the flavor of soya-bean milk；It is logical
Adsorption method is crossed, can both reduce soya-bean milk trypsin inhibitor content, avoids destruction of the thermophilic digestion to nutritional ingredient in soya-bean milk,
The edible flavor of soya-bean milk can be increased again, reduce processing cost and the wasting of resources.
Embodiment
Embodiment 1：
A kind of preparation method of low trypsin inhibitor soya-bean milk, comprises the following steps：
（1）Soybean Pretreatment：Soybean is soaked through clear water and removed the peel, is placed in drying baker low temperature drying to moisture 17%-20%,
Soybean must be dried；
（2）Zymotic fluid soaks：Drying soybean, which is immersed in zymotic fluid to be placed in insulating box, carries out constant temperature immersion, the soybean that will filter out
After carrying out pasteurize, soaking soybean is made；
Described constant temperature immersion, its method are：First carry out ferment at constant temperature, 27 DEG C of temperature, humidity 65%, time 2.5h；Perseverance is carried out again
Temperature enzymolysis, temperature are 43 DEG C, humidity 56%, time 3.5h；
（3）Mashing：Soaking soybean is poured into 12min is beaten in beater, be beaten 2 times repeatedly, use 100 mesh filter screen filtrations
Afterwards, the soybean milk liquid and bean dregs of system；
（4）Absorption：Purple potato block is added according to the amount of its quality 23% into soybean milk liquid, is placed in 46 DEG C of waters bath with thermostatic control and cooks
22min, take out purple potato block and be dried to moisture 26%, add and 19min is cooked in soybean milk liquid, 39 DEG C of bath temperature；It is filtered
After net filtration, low inhibitor soya-bean milk and immersion purple potato block is made；
Described purple potato block, its preparation method are：32 parts of purple sweet potato powder, 14 parts of root of kudzu vine fiber, cherry fruit are weighed according to quality meter part
4.5 parts of meat, 3.2 parts of loquat juice, 2.2 parts of carragheen, 0.6 part of trypsase, after well mixed plus purple potato group is made in water stirring；Make
With block mould, purple potato group is made to the square bulk of 0.6-0.8cm sizes, water is dried at a temperature of being placed in 42 DEG C
Divide content 21%, purple potato block is made；
（5）Heat treatment：By low inhibitor soya-bean milk by heating, low trypsin inhibitor soya-bean milk is made, and warp can be added
High temperature steam after immersion purple potato block.
Step（1）Described low temperature drying, its temperature are 36 DEG C, time 43min；Described pasteurize, its temperature are
63 DEG C, time 24min.
Step（2）Described zymotic fluid, its compound method are：103 parts of water, soybean okara powder 24 are weighed according to quality meter part
Part, 12.5 parts of sucrose, 7.5 parts of millet powder, 1.6 parts of B B-complex, are inoculated with Mixed Microbes after stirring, are trained under 27 DEG C of constant temperature
25h is supported, using 100 mesh filter screen filtrations, zymotic fluid is made；Wherein described Mixed Microbes include aspergillus oryzae, bacillus subtilis
And bacillus licheniformis.
Step（5）Described heating, its temperature are 97 DEG C, time 22min；Described high temperature steams, and its pressure is
1.9Pa, 122 DEG C of temperature, time 33min.
Embodiment 2：
Step（1）Described low temperature drying, its temperature are 37 DEG C, time 46min；Described pasteurize, its temperature are 64 DEG C,
Time 27min.
Step（2）Described constant temperature immersion, its method are：
First carry out ferment at constant temperature, 28 DEG C of temperature, humidity 67%, time 2.8h；Constant temperature enzymolysis is carried out again, and temperature is 45 DEG C, humidity
59%, time 3.8h.
Step（2）Described zymotic fluid, its compound method are：107 parts of water, soybean okara powder 25 are weighed according to quality meter part
Part, 13.6 parts of sucrose, 8.5 parts of millet powder, 2.4 parts of B B-complex, are inoculated with Mixed Microbes after stirring, are trained under 28 DEG C of constant temperature
27h is supported, using 100 mesh filter screen filtrations, zymotic fluid is made；Wherein described Mixed Microbes include aspergillus oryzae, bacillus subtilis
And bacillus licheniformis.
Step（4）Described purple potato block, its preparation method are：33 parts of purple sweet potato powder, root of kudzu vine fiber are weighed according to quality meter part
16 parts, 6 parts of cherry pulp, 4.5 parts of loquat juice, 2.8 parts of carragheen, 0.7 part of trypsase, after well mixed plus water stirring is made
Purple potato group；Using block mould, purple potato group is made to the square bulk of 0.6-0.8cm sizes, is placed in 43 DEG C of temperature
Under be dried to moisture 23%, purple potato block is made.
Step（5）Described heating, its temperature are 99 DEG C, time 24min；Described high temperature steams, and its pressure is
2.0Pa, 123 DEG C of temperature, time 34min.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle soybean is dried to moisture 17%-20%, and other steps are with implementing
Example 1 is identical.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 2（2）Zymotic fluid soaks, and other steps are same as Example 2.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 2（2）Constant temperature digests in zymotic fluid immersion, other steps and embodiment 2
It is identical.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 1（4）Absorption, other steps are same as Example 1.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 1（4）Trypsase is added in middle purple potato block, other steps and embodiment
1 is identical.
Control group：
Soya-bean milk is made by soaking, milling, filtering, heating boiling in control group soybean, and zymotic fluid immersion, absorption and purple potato is not used
Block.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics
Deactivation rate, heating post-passivation rate before trypsin inhibitor heats in its soya-bean milk, and edible rear adverse reaction, eating mouth feel wind
Taste is evaluated.
Eating mouth feel flavor evaluation：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；
Each evaluation sample size is 60, and evaluation result is defined by the super evaluation result of sample 2/3.
Experimental data：
| Project | Deactivation rate % before heating | Heat post-passivation rate % | Edible adverse reaction | Eating mouth feel flavor evaluation |
| Embodiment 1 | 81.32% | 95.21% | Nothing | ﹢ ﹢ ﹢ ﹢ |
| Embodiment 2 | 80.97% | 94.89% | Nothing | ﹢ ﹢ ﹢ ﹢ |
| Contrast 1 | 63.51% | 88.24% | Nothing | ﹢ ﹢ ﹢ |
| Contrast 2 | 33.82% | 84.36% | Slight poisoning is uncomfortable | ﹢ ﹢ |
| Contrast 3 | 51.44% | 87.62% | Slight poisoning is uncomfortable | ﹢ ﹢ |
| Contrast 4 | 46.58% | 86.81% | Slight poisoning is uncomfortable | ﹢ ﹢ ﹢ |
| Contrast 5 | 63.68% | 88.73% | Nothing | ﹢ ﹢ ﹢ |
| Control group | 0 | 82.12% | Slight poisoning is uncomfortable | ﹢ |
Synthesis result：By zymotic fluid to soybeans soaking, it is 47.15% that can improve trypsin inhibitor deactivation rate in soya-bean milk, its
Middle to go after piece drying to improve deactivation rate as 17.81% using soybean, can improve soya-bean milk deactivation rate using ferment at constant temperature is
29.53%.Soya-bean milk is adsorbed using purple potato block, it is 34.74% that can improve trypsin inhibitor deactivation rate, uses purple potato block
Middle addition trypsase, deactivation rate can be improved as 17.64%.And soya-bean milk trypsin inhibitor is entered by normal heating mode
Row passivation, deactivation rate is low, safety issue be present.
Claims (4)
1. a kind of preparation method of low trypsin inhibitor soya-bean milk, it is characterised in that comprise the following steps：
（1）Soybean Pretreatment：Soybean is soaked through clear water and removed the peel, is placed in drying baker low temperature drying to moisture 17%-20%,
Soybean must be dried；
（2）Zymotic fluid soaks：Dry soybean to immerse in zymotic fluid, be placed in insulating box and carry out constant temperature immersion, what be will filter out is big
After beans carry out pasteurize, soaking soybean is made；
Described constant temperature immersion, its method are：First carry out ferment at constant temperature, 26-29 DEG C of temperature, humidity 63%-68%, time 2-3h；
Constant temperature enzymolysis is carried out again, and temperature is 42-46 DEG C, humidity 55%-60%, time 3-4h；
（3）Mashing：Soaking soybean is poured into 10-15min is beaten in beater, be beaten 2 times repeatedly, use 100 mesh screen pack mistakes
After filter, the soybean milk liquid and bean dregs of system；
（4）Absorption：Purple potato block is added according to its quality 20%-30% amount into soybean milk liquid, is placed in 44-49 DEG C of water bath with thermostatic control and boils
20-25min processed, take out purple potato block and be dried to moisture 25%-30%, add and 17-22min is cooked in soybean milk liquid, water-bath temperature
37-42 DEG C of degree；After strainer filtering, low inhibitor soya-bean milk and immersion purple potato block is made；
Described purple potato block, its preparation method are：According to quality meter part weigh purple sweet potato powder 31-34 parts, root of kudzu vine fiber 13-17 parts,
Cherry pulp 4-7 parts, loquat juice 3-5 parts, carragheen 2-3 parts, trypsase 0.5-0.8 parts, after being well mixed plus water stirring is made
Into purple potato group；Using block mould, purple potato group is made to the square bulk of 0.6-0.8cm sizes, is placed in 40-44 DEG C
At a temperature of be dried to moisture 18%-24%, purple potato block is made；
（5）Heat treatment：By low inhibitor soya-bean milk by heating, low trypsin inhibitor soya-bean milk is made, and warp can be added
High temperature steam after immersion purple potato block.
2. the preparation method of low trypsin inhibitor soya-bean milk as claimed in claim 1, it is characterised in that step（1）Described
Low temperature drying, its temperature are 35 DEG C -38 DEG C, time 42-47min；Described pasteurize, its temperature are 62-65 DEG C, the time
20-30min。
3. the preparation method of low trypsin inhibitor soya-bean milk as claimed in claim 1, it is characterised in that step（2）Described
Zymotic fluid, its compound method are：
Water 100-110 parts, soybean okara powder 23-26 parts, sucrose 12-14 parts, millet powder 7-9 parts, multiple are weighed according to quality meter part
Vitamin 1-3 parts are closed, Mixed Microbes is inoculated with after stirring, 24-28h is cultivated under 25-30 DEG C of constant temperature, use 100 mesh screen packs
Filtering, zymotic fluid is made；Wherein described Mixed Microbes include aspergillus oryzae, bacillus subtilis and bacillus licheniformis.
4. the preparation method of low trypsin inhibitor soya-bean milk as claimed in claim 1, it is characterised in that step（5）Described
Heat, its temperature is 95-100 DEG C, time 20-25min；Described high temperature steams, and its pressure is 1.8-2.2Pa, temperature
121-124 DEG C, time 32-35min.
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| CN201710629825.3A CN107397122A (en) | 2017-07-28 | 2017-07-28 | A kind of preparation method of low trypsin inhibitor soya-bean milk |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| CN103815047A (en) * | 2014-02-26 | 2014-05-28 | 江南大学 | Preparation method of soybean milk with low trypsin inhibitor activity |
-
2017
- 2017-07-28 CN CN201710629825.3A patent/CN107397122A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| CN103815047A (en) * | 2014-02-26 | 2014-05-28 | 江南大学 | Preparation method of soybean milk with low trypsin inhibitor activity |
Non-Patent Citations (3)
| Title |
|---|
| 望晖: "《实用养肝护肝常识》", 30 September 2015, 成都时代出版社 * |
| 李宁等: "《食品毒理学》", 31 July 2016, 中国农业大学出版社 * |
| 齐景伟等: "《反刍动物生物饲料开发与应用》", 31 March 2014, 内蒙古大学出版社 * |
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Application publication date: 20171128 |