CN107616425A - A kind of preparation method of instant soybean powder - Google Patents
A kind of preparation method of instant soybean powder Download PDFInfo
- Publication number
- CN107616425A CN107616425A CN201610557874.6A CN201610557874A CN107616425A CN 107616425 A CN107616425 A CN 107616425A CN 201610557874 A CN201610557874 A CN 201610557874A CN 107616425 A CN107616425 A CN 107616425A
- Authority
- CN
- China
- Prior art keywords
- soybean
- preparation
- slurry
- mentioned
- soybean powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a kind of preparation method of instant soybean powder, the methods of by sorting, corase grind, fine grinding, inoculation, the macromolecular substances such as the protein in edible bean cake powder are successively degraded into by the small-molecule substances such as protein peptides using the fermentation of acid protease enzymolysis and Aspergillus usamii, the lipoxidase for fully making to remain in soybean material inactivates, the fishy smell of soybean is eliminated, and product of the present invention can make the soy drink that speed is fast, nutritious.
Description
Technical field
Food production field of the present invention, more particularly to a kind of preparation method of soy meal.
Background technology
Soybean nutritional enriches, and wherein the content of protein is higher than pork 2 times, is 2.5 times of egg content, the egg in soybean
White matter content is not only high, and quality is good, and soy proteinaceous amino acid composition and animal protein are approximate, and amino acid ratio
The ratio that example needs close to human body.Containing inorganic salts such as abundant calcium, phosphorus, magnesium, potassium in soybean, also containing copper, iron, zinc, iodine, molybdenum
Deng trace element, therefore often feeding soybean is of great benefit to the health of human body.
Soybean is although nutritious, but soybean protein has the shortcomings that non-digestible, especially for digestion work(
For people that can be bad, human consumption soybean product can usually cause the symptoms such as the tripe that rises, diarrhoea, and most bean products have beans raw meat
Taste, many people can not receive.It is general using beany flavor is either physically or chemically eliminated during soybean processing, such as
ZL92113888.1, one kind is disclosed using steam cure removing soybean raw meat astringent taste, vapor (steam) temperature is more than 100 DEG C, then dry
Ultra micro is milled in the case of dry, then adds water to be not only added into slurry, the instant soybean powder New Machining Technology of spray drying bean powder
This, often causes soybean protein solubility to decline, reduces nutritional quality.If the macromolecular substances such as protein in soybean are degraded
Into small-molecule substances such as Soyprotein peptides, the shortcomings that can not only overcoming soybean protein non-digestible, beany flavor is eliminated, also
Healthcare function can be increased.Show according to the study, Soyprotein peptide except nutritious, easily absorb it is outer, can be with anti-hypertension, anti-
Cholesterol, antithrombus formation, improve lipid-metabolism, prevent artery sclerosis, strengthen human body physical agility and muscle strength, promote flesh red thin
Born of the same parents are restored, and help is set up, promotes calcium phosphorus and other absorption of trace elements, promotes brain development, improves memory, and enhancing is exempted from
Epidemic disease power, anticancer, protection epidermal cell, prevents melanin deposition, eliminates oxygen radical, protect liver.
The content of the invention
It is an object of the invention to provide a kind of preparation method of instant soybean powder.
Technical scheme provided by the invention is：A kind of preparation method of instant soybean powder, its step are：
（1）Selected high quality soybean 10kg；
（2）Selected soybean peeling is broken into valve, for peeling rate 90~95%, every beans are divided into 2~4 valves；
（3）5kg water is added in above-mentioned bean cotyledon and 5g edible calcium salts are roughly ground, 80~90 DEG C of temperature, pH value 7~8；
（4）After the slurry fine grinding after above-mentioned corase grind, with 100~150 mesh sieve net filtrations, liquid soya-bean milk is taken；
（5）40~50ml protease is added in above-mentioned soya-bean milk, 0~100g granulated sugar, is stirred 2~3 hours；
（6）Sterilize within 3~6 minutes under 120~150 DEG C of high temperature, be cooled to room temperature, be inoculated with Aspergillus usamii seed liquor 100ml,
25-28 DEG C of training base top fermentation 28-32 hours；
（7）Reach 15~25% using evaporator concentration slurry to dry substance concentration；
（8）Fat globule in slurry is smashed, is sufficiently mixed uniformly with other materials；
（9）Got product using pressure spray dryer.
Preferably, the preparation method step of above-mentioned a kind of instant soybean powder（3）Edible calcium salt, to be calcium chloride and sulphur
Sour calcium.
The invention has the advantages that successively will be edible by the fermentation of acid protease enzymolysis and Aspergillus usamii
The macromolecular substances such as the protein in bean cake powder are degraded into the small-molecule substances such as protein peptides, fully make the fat remained in soybean material
Fat inactivating oxidase, the fishy smell of soybean is eliminated, and product of the present invention can make the soybean drink that speed is fast, nutritious
Product.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1.
A kind of preparation method of instant soybean powder, its step are：
（1）Selected high quality soybean 10kg；
（2）Selected soybean peeling is broken into valve, for peeling rate 90%, every beans are divided into 2~4 valves；
（3）5kg water is added in above-mentioned bean cotyledon and 5g calcium chloride is roughly ground, 80 DEG C of temperature, pH value 7；
（4）After the slurry fine grinding after above-mentioned corase grind, with 100 mesh sieve net filtrations, liquid soya-bean milk is taken；
（5）40ml protease is added in above-mentioned soya-bean milk, 0g granulated sugar, is stirred 2 hours；
（6）120 DEG C of high temperature are sterilized for lower 3 minutes, are cooled to room temperature, Aspergillus usamii seed liquor 100ml are inoculated with, in 25 DEG C of Pei Ji
Top fermentation 28 hours；
（7）Reach 15% using evaporator concentration slurry to dry substance concentration；
（8）Fat globule in slurry is smashed, is sufficiently mixed uniformly with other materials；
（9）Got product using pressure spray dryer.
Implement 2.
A kind of preparation method of instant soybean powder, its step are：
（1）Selected high quality soybean 10kg；
（2）Selected soybean peeling is broken into valve, for peeling rate more than 95%, every beans are divided into 2~4 valves；
（3）5kg water is added in above-mentioned bean cotyledon and 5g calcium sulfate is roughly ground, 90 DEG C of temperature, pH value 8；
（4）After the slurry fine grinding after above-mentioned corase grind, with 150 mesh sieve net filtrations, liquid soya-bean milk is taken；
（5）50ml protease is added in above-mentioned soya-bean milk, 100g granulated sugar, is stirred 3 hours；
（6）150 DEG C of high temperature are sterilized for lower 6 minutes, are cooled to room temperature, Aspergillus usamii seed liquor 100ml are inoculated with, in 28 DEG C of Pei Ji
Top fermentation 32 hours；
（7）Reach 25% using evaporator concentration slurry to dry substance concentration；
（8）Fat globule in slurry is smashed, is sufficiently mixed uniformly with other materials；
（9）Got product using pressure spray dryer.
Claims (2)
1. a kind of preparation method of instant soybean powder, it is characterised in that step is：
（1）Selected high quality soybean 10kg；
（2）Selected soybean peeling is broken into valve, for peeling rate 90~95%, every beans are divided into 2~4 valves；
（3）5kg water is added in above-mentioned bean cotyledon and 5g edible calcium salts are roughly ground, 80~90 DEG C of temperature, pH value 7~8；
（4）After the slurry fine grinding after above-mentioned corase grind, with 100~150 mesh sieve net filtrations, liquid soya-bean milk is taken；
（5）40~50ml protease is added in above-mentioned soya-bean milk, 0~100g granulated sugar, is stirred 2~3 hours；
（6）Sterilize within 3~6 minutes under 120~150 DEG C of high temperature, be cooled to room temperature, be inoculated with Aspergillus usamii seed liquor 100ml,
25-28 DEG C of training base top fermentation 28-32 hours；
（7）Reach 15~25% using evaporator concentration slurry to dry substance concentration；
（8）Fat globule in slurry is smashed, is sufficiently mixed uniformly with other materials；
（9）Got product using pressure spray dryer.
A kind of 2. preparation method of instant soybean powder according to claim 1, it is characterised in that step（3）Edible calcium
Salt, it is calcium chloride and calcium sulfate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610557874.6A CN107616425A (en) | 2016-07-15 | 2016-07-15 | A kind of preparation method of instant soybean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610557874.6A CN107616425A (en) | 2016-07-15 | 2016-07-15 | A kind of preparation method of instant soybean powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107616425A true CN107616425A (en) | 2018-01-23 |
Family
ID=61087404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610557874.6A Pending CN107616425A (en) | 2016-07-15 | 2016-07-15 | A kind of preparation method of instant soybean powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107616425A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631266A (en) * | 2020-06-04 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of peptide-containing high-protein soybean milk powder |
-
2016
- 2016-07-15 CN CN201610557874.6A patent/CN107616425A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631266A (en) * | 2020-06-04 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of peptide-containing high-protein soybean milk powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105638911B (en) | Preparation method and application of aromatic total-nutrient soybean milk powder | |
| US11974589B2 (en) | Process for preparing fish bone powder | |
| CN104687010B (en) | A kind of preparation method of less salt shrimp paste | |
| KR20120093645A (en) | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same | |
| CN103404596A (en) | Preparation method of soybean protein health-care beverage | |
| RU2437557C1 (en) | Method for production of protein-vitamin product | |
| KR101070823B1 (en) | Whole soybean milk composition using ultrafine soybean powder and preparation method thereof | |
| CN107616425A (en) | A kind of preparation method of instant soybean powder | |
| KR20130001560A (en) | Process for preparing yacon pickle | |
| CN106858522A (en) | A kind of high calsium multivitamin baby containing selenium salt and preparation method thereof | |
| CN104286723A (en) | Health soybean meal and preparation method thereof | |
| KR101182696B1 (en) | Bean curd using abalone and the manufacturing method thereof | |
| CN104366302A (en) | Fe-rich soybean meal and preparation method thereof | |
| CN104286721A (en) | Vitamin-enriched soybean meal and preparation method thereof | |
| CN107183205A (en) | A kind of sea cucumber dried bean curd and its processing technology | |
| CN104082522A (en) | Preparation method for healthcare instant soybean powder | |
| CN105595156A (en) | Astringency removal process of persimmons | |
| Cardoso et al. | Improved utilization of fish waste, discards, and by-products and low-value fish towards food and health products | |
| CN104286192A (en) | Selenium enrichment soybean meal and preparation method thereof | |
| CN104366301A (en) | Soybean meal rich in nutrients and preparation method thereof | |
| KR20010104790A (en) | A method to make soysauce made from bean-cured refuse by enzyme-decomposition and its soysauce | |
| KR102527412B1 (en) | Tofu containing hempseed, agar and rice bran oil, having enhanced sensual acceptability and functionality, and manufacturing methods thereof | |
| KR102442029B1 (en) | A producing method of low potassium soymilk | |
| JPH08242806A (en) | Production of bone extract of native variety of chicken in hinai area of akita prefecture or the like and its product | |
| RU2437554C1 (en) | Functional protein-mineral product production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180123 |
|
| WD01 | Invention patent application deemed withdrawn after publication |