CN111838404A - Method for reducing beany flavor of soybean tissue protein through composite yeast fermentation - Google Patents
Method for reducing beany flavor of soybean tissue protein through composite yeast fermentation Download PDFInfo
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- CN111838404A CN111838404A CN202010765256.7A CN202010765256A CN111838404A CN 111838404 A CN111838404 A CN 111838404A CN 202010765256 A CN202010765256 A CN 202010765256A CN 111838404 A CN111838404 A CN 111838404A
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- OUGPMNMLWKSBRI-UHFFFAOYSA-N Hexyl formate Chemical compound CCCCCCOC=O OUGPMNMLWKSBRI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
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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
- 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
-
- 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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- 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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Abstract
The invention relates to a method for reducing beany flavor of soybean tissue protein by composite yeast fermentation, which comprises the following process steps: (1) uniformly mixing the soybean tissue protein to be subjected to fishy smell reduction treatment with a sugar solution of the soybean tissue protein, and standing at room temperature for 60-80 min to obtain sugar-soaked soybean tissue protein; (2) steaming the sugar-soaked soybean tissue protein to reduce bacteria; (3) uniformly mixing the sterilized soybean tissue protein obtained in the step (2) with the composite yeast activation solution to obtain inoculated soybean tissue protein; (4) fermenting the inoculated soybean tissue protein obtained in the step (3) at 18-22 ℃ for 46-50 h to obtain fermented soybean tissue protein; (5) and (4) performing microwave drying on the fermented soybean tissue protein obtained in the step (4) until the water content is 8-10%. The method has the advantages of reducing beany flavor of the soybean tissue protein and improving the flavor of the soybean tissue protein, and maximally retaining the original characteristics of the soybean tissue protein such as nutrition, texture, processing and the like.
Description
Technical Field
The invention belongs to the field of soybean product processing, and relates to a method for reducing beany flavor of soybean tissue protein.
Background
The soybean tissue protein is a soybean protein product with a stable fibrous structure, which is processed by using defatted soybean meal as a main raw material and adopting an extrusion technology. The soybean tissue protein is a health food with high protein content (about 60 percent), low fat and multiple minerals, has the tissue structure and chewing feeling similar to livestock and poultry meat, and also has the characteristics of good water absorption, oil absorption and the like. The good nutrition, texture and processing characteristics of the soybean tissue protein enable the soybean tissue protein to become an ideal raw material for processing vegetarian products or composite meat products, and the soybean tissue protein has wide application prospect in the food industry. However, the beany flavor of textured soy proteins limits their use in food processing.
The beany flavor of the textured soybean protein is derived from the main raw material of the production, namely defatted soybean meal, which is a byproduct of soybean oil processing. Currently, soybean oil is produced mainly by a solvent leaching method. In order to improve the oil leaching rate, soybeans need to be crushed firstly, so that lipoxygenase in the soybeans is contacted with unsaturated fatty acid serving as a catalytic substrate, and aldehydes, furans and other small molecular substances with peculiar smell are generated through a series of enzymatic reactions or chemical reactions. These small molecular substances can be associated with soy proteins in a stable complex, thereby resulting in a persistent beany flavor of the defatted soybean meal and being more difficult to remove than other soy products. Therefore, the textured soybean protein produced by using the defatted soybean meal as a main raw material inevitably has obvious beany flavor.
At present, a large number of methods for removing the fishy smell of soybean products such as soybean milk and soybean powder are reported, but only a few methods for removing the fishy smell of soybean tissue protein are reported in the research on the removal of the fishy smell of soybean defatted protein powder and soybean tissue protein (food research and development, 20 vol. 4 of 1999), and the specific operation is that protein hydrolysate, soy sauce, ethanol, essential oil or powder containing isothiocyanate (such as mustard oil, mustard powder and sweet potato powder) and the like are respectively added into defatted soybean meal before extrusion, so as to obtain the soybean tissue protein with the removed fishy smell. However, no relevant data is given in this document regarding the reduction or removal of beany flavour materials, and these additives are not suitable for the deodorization of soy tissue proteins. Wherein, the protein hydrolysate and the soy sauce are seasonings with the functions of increasing freshness or increasing aroma, and only can slightly cover beany flavor but not remove beany flavor; isothiocyanate which is rich in mustard oil, mustard powder and sweet potato powder only plays a role in masking partial beany flavor, and the strong spicy flavor of the isothiocyanate can limit the application range of the soybean tissue protein; ethanol can dissolve a small amount of the beany flavor substances in a free state, so that the beany flavor substances are partially volatilized in the extrusion process, but the beany flavor substances in a stable combined state can not be removed. Until now, no effective method for eliminating or reducing the beany flavor of the textured soybean protein has been searched, so that the textured soybean protein products sold in the market still have obvious beany flavor.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for reducing the beany flavor of the soybean tissue protein by fermenting composite saccharomycetes so as to obtain the soybean tissue protein which has no obvious beany flavor and good quality and widen the application range of the soybean tissue protein in the food industry.
Aiming at the fundamental reason that the beany flavor of the defatted soybean meal is difficult to remove compared with other bean products, namely aldehydes, furans and other micromolecule substances with peculiar smell are combined with the soybean protein in the defatted soybean meal to form a stable compound, the invention mainly adopts the following technical measures: a sugar soaking procedure is set, and the soybean tissue protein to be subjected to the fishy smell reduction treatment is subjected to sugar supplementation and water supplementation through a low-concentration sugar solution, so that a good environment for the growth of zymophyte is created; the preferred species for fermentation are those which have a strong ability to convert beany flavor materials and produce esters which combine with soy protein in a stable complex during fermentation; the low-temperature solid state fermentation is adopted, so that the enzyme system is rich, the enzyme activity is high, and the beany flavor reduction and flavor improvement are promoted.
The invention relates to a method for reducing beany flavor of soybean tissue protein by composite yeast fermentation, which comprises the following process steps:
(1) sugar infusion
Uniformly mixing soybean tissue protein to be subjected to fishy smell reduction treatment with a sugar solution which is 0.9-1.1 times of the soybean tissue protein in mass, and then placing at room temperature for 60-80 min to obtain sugar-impregnated soybean tissue protein, wherein the mass concentration of the sugar solution is 0.8-1.2%;
(2) bacteria reduction
Steaming the sugared soybean tissue protein obtained in the step (1) at the normal pressure and the temperature of 95-100 ℃ for 25-30 min, and then cooling to room temperature to obtain the bacteria-reduced soybean tissue protein;
(3) inoculation of
Uniformly mixing the sterilized soybean tissue protein obtained in the step (2) with the composite yeast activation solution to obtain inoculated soybean tissue protein; the composite yeast is composed of fruit wine active dry yeast and aroma-producing active dry yeast with the mass ratio of 1:1, and the usage amount of the composite yeast is 0.5-0.6% of the mass of the attenuated soybean tissue protein;
(4) fermentation of
Fermenting the inoculated soybean tissue protein obtained in the step (3) at 18-22 ℃ for 46-50 h to obtain fermented soybean tissue protein;
(5) drying
And (4) performing microwave drying on the fermented soybean tissue protein obtained in the step (4) until the water content is 8-10%, thus obtaining the soybean tissue protein which has no obvious beany flavor and good flavor and quality.
In the above method, the sugar is glucose or sucrose.
In the method, the composite saccharomycete activating solution is prepared from composite saccharomycete and a sucrose solution, wherein the amount of the sucrose solution is 14-16 times of the mass of the composite saccharomycete, and the composite saccharomycete and the sucrose solution are uniformly mixed and then activated at 36-38 ℃ for 25-35 min to obtain the composite saccharomycete activating solution. The mass concentration of the sucrose solution is preferably 2-3%.
In the method, the active dry yeast for fruit wine is preferably Saccharomyces cerevisiae, and the aroma-producing active dry yeast is preferably Hansenula sp.
In the method, the microwave drying power of the fermented soybean tissue protein obtained in the step (4) is 100 kW-120 kW.
Compared with the prior art, the invention has the following beneficial effects:
1. because the method of the invention is provided with the sugar soaking process, and the soybean tissue protein to be subjected to the fishy smell reduction treatment is subjected to sugar supplement and water supplement through the low-concentration sugar solution, a good environment for the growth of zymophyte is created, and the fermentation effect is favorably improved.
2. According to the method, the composite yeast consisting of the fruit wine active dry yeast and the aroma-producing active dry yeast is used for inoculating the fermented soybean tissue protein, the proportion of the fruit wine active dry yeast and the aroma-producing active dry yeast and the using amount of the composite yeast are optimized, and low-temperature solid state fermentation is adopted, so that the relative content of beany flavor substances such as n-hexanal, 1-octen-3-ol, 2-n-pentylfuran and the like is reduced (shown in table 1), the content of aromatic substances such as phenethyl alcohol, hexyl acetate, ethyl caprylate, n-hexyl formate and the like is increased (shown in table 1), and the double effects of reducing beany flavor of the soybean tissue protein and improving the flavor characteristics of the soybean tissue protein are achieved.
3. Because the method of the invention is provided with the steaming process, the sugar-soaked soybean tissue protein is subjected to the bacteria-reducing treatment, thereby obviously reducing the quantity of the mixed bacteria contained in the raw and auxiliary materials and being beneficial to the normal growth and metabolism of the inoculated composite saccharomycetes.
4. The method of the invention utilizes the composite yeast to ferment and reduce the beany flavor of the soybean tissue protein and utilizes low-power microwave to rapidly dry the fermented soybean tissue protein, thereby furthest retaining the original characteristics of nutrition, texture, processing and the like of the soybean tissue protein, improving the storage stability of the soybean tissue protein and widening the application range of the soybean tissue protein in the food industry.
Detailed Description
The method for reducing the beany flavor of the soybean tissue protein by the composite yeast fermentation of the invention is further explained by the following examples. It should be noted that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
In the following examples, the fruit wine active dry yeast Saccharomyces cerevisiae and aroma-producing active dry yeast Hansenula sp are both commercially available and purchased from Angel Yeast GmbH in China.
Example 1
The process steps of this example are as follows:
(1) sugar infusion
Uniformly mixing the soybean tissue protein to be subjected to fishy smell reduction treatment with a sucrose solution which is 0.9 times of the soybean tissue protein in mass, and then placing the mixture at room temperature for 80min to obtain sugar-soaked soybean tissue protein, wherein the mass concentration of the sucrose solution is 0.8%;
(2) bacteria reduction
Steaming the sugared soybean tissue protein obtained in the step (1) for 25min at normal pressure and 100 ℃, and then cooling to room temperature to obtain the bacteria-reduced soybean tissue protein;
(3) inoculation of
Uniformly mixing the sterilized soybean tissue protein obtained in the step (2) with the composite yeast activation solution to obtain inoculated soybean tissue protein;
the composite yeast consists of fruit wine active dry yeast Saccharomyces cerevisiae and aroma-producing active dry yeast Hansenula sp, wherein the mass ratio of the fruit wine active dry yeast Saccharomyces cerevisiae to the aroma-producing active dry yeast Hansenula sp is 1:1, and the consumption of the composite yeast is 0.5 percent of the mass of the attenuated soybean tissue protein;
the composite yeast activation liquid is prepared from composite yeast and a sucrose solution with the mass concentration of 2%, the amount of the sucrose solution is 14 times of the mass of the composite yeast, and the composite yeast and the sucrose solution are uniformly mixed and then activated for 35min at 36 ℃ to obtain the composite yeast activation liquid;
(4) fermentation of
Fermenting the inoculated soybean tissue protein obtained in the step (3) at 18 ℃ for 50h to obtain fermented soybean tissue protein;
(5) drying
And (3) drying the fermented soybean tissue protein obtained in the step (4) by microwave at 100kW until the moisture content is 10%, thus obtaining the soybean tissue protein which has no obvious beany flavor and good flavor and quality.
Example 2
The process steps of this example are as follows:
(1) sugar infusion
Uniformly mixing soybean tissue protein to be subjected to fishy smell reduction treatment with a glucose solution 1.1 times of the soybean tissue protein in mass, and standing at room temperature for 60min to obtain sugar-soaked soybean tissue protein, wherein the mass concentration of the glucose solution is 1.2%;
(2) bacteria reduction
Steaming the sugared soybean tissue protein obtained in the step (1) for 30min at the normal pressure and the temperature of 95 ℃, and then cooling to room temperature to obtain the bacteria-reduced soybean tissue protein;
(3) inoculation of
Uniformly mixing the sterilized soybean tissue protein obtained in the step (2) with the composite yeast activation solution to obtain inoculated soybean tissue protein;
the composite yeast consists of fruit wine active dry yeast Saccharomyces cerevisiae and aroma-producing active dry yeast Hansenula sp, wherein the mass ratio of the fruit wine active dry yeast Saccharomyces cerevisiae to the aroma-producing active dry yeast Hansenula sp is 1:1, and the consumption of the composite yeast is 0.6 percent of the mass of the attenuated soybean tissue protein;
the composite yeast activation liquid is prepared from composite yeast and a sucrose solution with the mass concentration of 3%, the amount of the sucrose solution is 16 times of the mass of the composite yeast, and the composite yeast and the sucrose solution are uniformly mixed and then activated for 25min at 38 ℃ to obtain the composite yeast activation liquid;
(4) fermentation of
Fermenting the inoculated soybean tissue protein obtained in the step (3) at 22 ℃ for 46h to obtain fermented soybean tissue protein;
(5) drying
And (3) drying the fermented soybean tissue protein obtained in the step (4) by 120kW microwave until the moisture content is 8%, thus obtaining the soybean tissue protein which has no obvious beany flavor and good flavor and quality.
Example 3
The process steps of this example are as follows:
(1) sugar infusion
Uniformly mixing the soybean tissue protein to be subjected to fishy smell reduction treatment with a sucrose solution 1 time the mass of the soybean tissue protein, and then placing the mixture at room temperature for 70min to obtain sugar-soaked soybean tissue protein, wherein the mass concentration of the sucrose solution is 1.0%;
(2) bacteria reduction
Steaming the sugared soybean tissue protein obtained in the step (1) for 27min at the normal pressure and the temperature of 98 ℃, and then cooling to room temperature to obtain the bacteria-reduced soybean tissue protein;
(3) inoculation of
Uniformly mixing the sterilized soybean tissue protein obtained in the step (2) with the composite yeast activation solution to obtain inoculated soybean tissue protein;
the composite yeast consists of fruit wine active dry yeast Saccharomyces cerevisiae and aroma-producing active dry yeast Hansenula sp, wherein the mass ratio of the fruit wine active dry yeast Saccharomyces cerevisiae to the aroma-producing active dry yeast Hansenula sp is 1:1, and the consumption of the composite yeast is 0.55 percent of the mass of the attenuated soybean tissue protein;
the composite yeast activation liquid is prepared from composite yeast and a sucrose solution with the mass concentration of 2.5%, the amount of the sucrose solution is 15 times of the mass of the composite yeast, and the composite yeast and the sucrose solution are uniformly mixed and then activated for 30min at 37 ℃ to obtain the composite yeast activation liquid;
(4) fermentation of
Fermenting the inoculated soybean tissue protein obtained in the step (3) at 20 ℃ for 48h to obtain fermented soybean tissue protein;
(5) drying
And (3) drying the fermented soybean tissue protein obtained in the step (4) by 120kW microwave until the water content is 9%, thus obtaining the soybean tissue protein which has no obvious beany flavor and good flavor and quality.
The soybean tissue protein to be subjected to the fishy smell reduction treatment and the soybean tissue protein obtained in example 3 are subjected to volatile component detection and comparative analysis by adopting a headspace solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined method, and the detection results are shown in the following table 1. In table 1, the blank control is the textured soy protein to be processed for reducing the fishy smell.
As can be seen from table 1, the textured soybean protein treated by the method of the present invention (sample of example 3) has significantly reduced relative contents of the undesirable flavor components, i.e., aldehydes, furans and hydrocarbons, while the main component of beany flavor, i.e., n-hexanal, is not detected, and the contents of beany flavor components, i.e., 1-octen-3-ol and 2-n-pentylfuran, are reduced by 71.37% and 90.99% respectively, relative to the textured soybean protein to be subjected to beany flavor reduction (blank control), while the contents of the aroma components, i.e., alcohols, esters and ketones, are significantly increased, and the relative contents thereof are 13.31 times, 2.68 times and 2.43 times, respectively, relative to the textured soybean protein to be subjected to beany flavor reduction (blank control. These results show that the method of the present invention can effectively reduce the beany flavor of the textured soy protein and provide a better flavor.
TABLE 1 volatile Components of textured soy protein obtained in example 3 and blank control
Note: "-" indicates "not detected".
Claims (10)
1. The method for reducing the beany flavor of the soybean tissue protein by the fermentation of the composite yeast comprises the following process steps:
(1) sugar infusion
Uniformly mixing soybean tissue protein to be subjected to fishy smell reduction treatment with a sugar solution which is 0.9-1.1 times of the soybean tissue protein in mass, and then placing at room temperature for 60-80 min to obtain sugar-impregnated soybean tissue protein, wherein the mass concentration of the sugar solution is 0.8-1.2%;
(2) bacteria reduction
Steaming the sugared soybean tissue protein obtained in the step (1) at the normal pressure and the temperature of 95-100 ℃ for 25-30 min, and then cooling to room temperature to obtain the bacteria-reduced soybean tissue protein;
(3) inoculation of
Uniformly mixing the sterilized soybean tissue protein obtained in the step (2) with the composite yeast activation solution to obtain inoculated soybean tissue protein; the composite yeast is composed of fruit wine active dry yeast and aroma-producing active dry yeast with the mass ratio of 1:1, and the usage amount of the composite yeast is 0.5-0.6% of the mass of the attenuated soybean tissue protein;
(4) fermentation of
Fermenting the inoculated soybean tissue protein obtained in the step (3) at 18-22 ℃ for 46-50 h to obtain fermented soybean tissue protein;
(5) drying
And (4) performing microwave drying on the fermented soybean tissue protein obtained in the step (4) until the water content is 8-10%, thus obtaining the soybean tissue protein which has no obvious beany flavor and good flavor and quality.
2. The method for reducing beany flavor of soybean tissue protein by composite yeast fermentation according to claim 1, wherein the sugar is glucose or sucrose.
3. The method for reducing the beany flavor of the soybean tissue protein through the fermentation of the composite saccharomycetes according to claim 1 or 2, characterized in that the composite saccharomycetes activation liquid is prepared from the composite saccharomycetes and a sucrose solution, wherein the use amount of the sucrose solution is 14-16 times of the mass of the composite saccharomycetes, and the composite saccharomycetes and the sucrose solution are uniformly mixed and then activated at 36-38 ℃ for 25-35 min to obtain the composite saccharomycetes activation liquid.
4. The method for reducing the beany flavor of the soybean tissue protein through the fermentation of the composite yeast as claimed in claim 3, wherein the mass concentration of the sucrose solution used for preparing the composite yeast activating solution is 2-3%.
5. The method for reducing beany flavor of soybean tissue protein through composite yeast fermentation according to claim 1 or 2, characterized in that the fruit wine active dry yeast is Saccharomyces cerevisiae, and the aroma-producing active dry yeast is Hansenula sp.
6. The method for reducing beany flavor of soybean tissue protein through composite yeast fermentation according to claim 3, characterized in that the fruit wine active dry yeast is Saccharomyces cerevisiae, and the aroma-producing active dry yeast is Hansenula sp.
7. The method for reducing beany flavor of soybean tissue protein through composite yeast fermentation according to claim 4, characterized in that the fruit wine active dry yeast is Saccharomyces cerevisiae, and the aroma-producing active dry yeast is Hansenula sp.
8. The method for reducing the beany flavor of the textured soybean protein through the composite yeast fermentation according to claim 1 or 2, wherein the microwave drying power of the fermented textured soybean protein obtained in the step (4) is 100kW to 120 kW.
9. The method for reducing the beany flavor of the textured soybean protein through composite yeast fermentation according to claim 3, wherein the microwave drying power of the fermented textured soybean protein obtained in the step (4) is 100kW to 120 kW.
10. The method for reducing the beany flavor of the textured soybean protein through composite yeast fermentation according to claim 5, wherein the microwave drying power of the fermented textured soybean protein obtained in the step (4) is 100kW to 120 kW.
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| CN115104665A (en) * | 2022-07-04 | 2022-09-27 | 四川大学 | Method for reducing beany flavor of soybean tissue protein by composite bacteria fermentation |
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