CN113575859A - Soybean ultrafine powder and preparation method and application thereof - Google Patents
Soybean ultrafine powder and preparation method and application thereof Download PDFInfo
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- CN113575859A CN113575859A CN202110881854.5A CN202110881854A CN113575859A CN 113575859 A CN113575859 A CN 113575859A CN 202110881854 A CN202110881854 A CN 202110881854A CN 113575859 A CN113575859 A CN 113575859A
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Images
Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/36—Removing undesirable substances, e.g. bitter substances using irradiation, e.g. with wave energy; Using electrical means or magnetic fields
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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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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- Polymers & Plastics (AREA)
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Abstract
The invention discloses soybean superfine powder and a preparation method and application thereof, belonging to the technical field of soybean processing. The preparation method of the soybean superfine powder comprises the following steps: baking soybeans, fermenting by using lactic acid bacteria to obtain a soybean fermented material, drying the soybean fermented material to obtain a soybean fermented dry material, and micronizing the soybean fermented dry material to obtain the soybean submicron powder. The soybean leisure food is prepared from the soybean ultrafine powder, and the prepared soybean leisure food has no beany flavor, no anti-nutritional factors, fine and smooth taste and unique flavor. The preparation method of the invention effectively reduces the loss of flavor substances, has high utilization rate of raw materials without discharging bean dregs, enlarges the application range of the soybean superfine powder and improves the economic benefit.
Description
Technical Field
The invention relates to the technical field of soybean processing, in particular to soybean submicron powder and a preparation method and application thereof.
Background
The soybean is a main agricultural product economic crop in China and also a main raw material in the food processing industry, is rich in nutritive value, has strong flavor, is rich in various nutrient elements necessary for human bodies, contains higher protein and is very beneficial to the health of the human bodies. However, foods processed from soybeans also have some disadvantages in taste and nutrition, such as beany flavor affecting the sensory properties of the food, anti-nutritional factors affecting the digestion function of the stomach of a person, and poor taste of dietary fibers of soybeans. In order to avoid these disadvantages, special treatment measures such as heat treatment, extraction of soy protein and removal of dietary fiber are added during the processing of the soybean food. Although these treatments can improve the organoleptic properties of the soybean product and facilitate digestion and absorption, they cannot ensure that all the nutritional ingredients in the soybean are utilized, and how to prepare a soybean food with full nutrition, fine taste and unique flavor becomes a difficult problem to be solved by those skilled in the art.
Disclosure of Invention
The invention aims to provide soybean ultrafine powder and a preparation method and application thereof, which aim to solve the problems in the prior art, the soybean ultrafine powder is obtained by combining the means of baking, fermenting, ultrafine grinding and the like, and the ultrafine powder has no beany flavor, no anti-nutritional factors, fine and smooth taste and unique flavor, and provides a new development direction for expanding the application range of soybeans.
One of the technical schemes of the invention is as follows: a preparation method of soybean submicron powder comprises the following steps: baking soybeans, fermenting by using lactic acid bacteria to obtain a soybean fermented material, drying the soybean fermented material to obtain a soybean fermented dry material, and carrying out superfine grinding on the soybean fermented dry material to obtain the soybean superfine powder.
Further, the baking body comprises: removing impurities from soybeans, cleaning with air shower, and baking at 140-170 ℃ for 8-12 min.
Further, the heating mode of baking is far infrared heating; the lactic acid bacteria fermentation specifically comprises: mixing soybean particles and a lactic acid bacteria nutrient solution according to a mass ratio of 1:1, sealing and fermenting after uniformly mixing.
Further, the soybeans are pulverized into soybean particles having a size of 2 + -1 mm after baking and before lactic acid bacteria fermentation.
Further, the preparation of the lactic acid bacteria nutrient solution specifically comprises the following steps: inoculating lactobacillus into an MRS liquid culture medium, standing and culturing at 40-45 ℃ for 24-36 h, centrifuging to remove supernatant, adding cold boiled water for restoration, centrifuging to obtain lactobacillus cell sediment, and diluting the lactobacillus cell sediment with a glucose solution to obtain the lactobacillus nutrient solution.
Further, the volume ratio of the MRS liquid culture medium to the lactic acid bacteria nutrient solution is 1: 5-15; the mass percentage of the glucose solution is 0.5-3%.
Further, the preparation of the lactic acid bacteria nutrient solution specifically comprises: taking lactic acid bacteria obtained by culturing on an MRS solid culture medium slope as primary seeds, inoculating 2-ring primary seeds by using an inoculating loop into 100mL of MRS liquid culture medium, standing and culturing at 45 ℃ for 48 hours to obtain secondary seeds, centrifuging the secondary seeds at 5000r/min for 10min, removing supernatant to obtain strain precipitates, adding cold boiled water with the same volume of the strain precipitates for restoration and centrifugation, adding the cold boiled water for restoration and centrifuging to obtain lactic acid bacteria cell precipitates, and adding 500-1500 mL of glucose solution with the concentration of 0.5-3% into the lactic acid bacteria cell precipitates for dilution to obtain the lactic acid bacteria nutrient solution.
Further, the primary seed is cultured under the following conditions: culturing at 40-45 ℃ for 96-120 h.
Furthermore, the solvent adopted by the glucose solution is cold boiled water.
Furthermore, the secondary seeds can be continuously expanded to prepare the lactobacillus inoculant.
Further, the lactic acid bacteria comprise one or more of streptococcus thermophilus, lactobacillus casei and bifidobacterium bifidum.
Further, the drying specifically comprises: and (3) drying the soybean fermentation material at 40 ℃ for 8-10 h in vacuum.
The second technical scheme of the invention is as follows: the soybean submicron powder prepared by the preparation method of the soybean submicron powder.
The third technical scheme of the invention is as follows: application of the soybean submicron powder in soybean leisure food.
The fourth technical scheme of the invention is as follows: a preparation method of soybean snack food comprises the following steps: adding xanthan gum and water into the soybean superfine powder, uniformly stirring, molding, freeze-drying to obtain flavored soybean blocks, and sterilizing to obtain the soybean leisure food.
Still further, the water is potable water.
The fifth technical scheme of the invention is as follows: the soybean leisure food prepared by the preparation method of the soybean leisure food.
Furthermore, the addition mass of the xanthan gum is 0.05-0.3% of the mass of the soybean superfine powder; the added mass of the water is 1/3 of the total mass of the soybean superfine powder and the xanthan gum.
Further, the sterilizing specifically comprises: and placing the dried soybean blocks into a food-grade high-strength pulse strong magnetic field for sterilization to obtain the soybean leisure food.
Further, the magnetic field conditions specifically include: the intensity is 2-3T, the pulse number is 5-10, and the medium temperature is 10-15 ℃.
Further, the soybean snack food may be consumed alone.
Further, the soy snack food can be mixed with cooked oats to make a snack.
The invention discloses the following technical effects:
(1) the invention removes the fishy smell of the soybeans by baking, reduces the content of anti-nutritional factors in the soybeans and ensures that the soybeans have special pleasant burnt fragrance; the taste of the soybeans is improved through fermentation treatment, the nutritional value of the soybeans is increased, and the mouthfeel of the soybeans is obviously improved by combining an ultrafine grinding technology.
(2) According to the invention, the soybean superfine powder is subjected to vacuum drying and freeze drying after molding, so that the loss of flavor substances is reduced, the soybean leisure food has crisp taste, the whole production process does not need bean soaking treatment, no wastewater polluting the environment is generated, no bean dregs are discharged, the utilization rate of raw materials is high, and a new development direction is provided for expanding the application range of soybeans.
(3) The far infrared dry heat treatment in the invention has the following advantages: firstly, the heat efficiency is high, and the energy is saved; secondly, the temperature is 100 ℃ higher than that of the conventional wet heat treatment, the soybeans are not gelatinized and can remove anti-nutritional factors within the temperature range of 140-170 ℃ limited by the application, most importantly, Maillard reaction can also be carried out to generate special bean fragrance, the taste development substances generated by the Maillard reaction are closely related to the temperature, the temperature points are different, the taste development substances and the fragrance types are different, and mass spectrometry is carried out later; the high-temperature treatment at the temperature of over 100 ℃ can ensure that the soybean dietary fibers are arranged more loosely, increase the contact area of lactobacillus and soybean base material in the subsequent fermentation process and improve the fermentation efficiency.
(4) The lactobacillus fermentation not only provides special aromatic taste of lactic acid for subsequent leisure food, but also can decompose the nutrient substances interwoven with the soybean dietary fiber, so that the subsequent leisure food is more crisp.
(5) The heat treatment mode of the common soybean processing is to remove the soybean dietary fiber firstly and then carry out moist heat treatment with water, the temperature is generally not more than 100 ℃ of the boiling point of water, the heat treatment link is preposed in the invention, and the heat treatment process is dry heat treatment without water, the soybean material of the invention can destroy anti-nutritional factors under controllable 140-170 ℃, and can also generate Maillard reaction to generate special bean fragrance, and the soybean material is not carbonized obviously and has no obvious nutrition damage.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a distribution diagram of the particle size of soybean micropowder prepared in example 1 of the present invention;
FIG. 2 is a microstructure of the soybeans before and after baking in step (1) of example 1 of the present invention, wherein A is before baking and B is after baking;
FIG. 3 is a microscopic view of the structure of the soybean particles before and after fermentation in step (4) of example 1 of the present invention, wherein A is before fermentation and B is after fermentation.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
MRS solid medium: taking 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast powder, 5g of sodium acetate, 2g of dipotassium phosphate, 2g of diammonium hydrogen citrate, 1mL of Tween 80, 0.58g of magnesium sulfate heptahydrate, 0.25g of manganese sulfate tetrahydrate and 18g of agar, adding water to a constant volume of 1L, adjusting the pH value to 6.5, and sterilizing to obtain the MRS solid culture medium.
MRS liquid medium: taking 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast powder, 5g of sodium acetate, 2g of dipotassium phosphate, 2g of diammonium hydrogen citrate, 1mL of Tween 80, 0.58g of magnesium sulfate heptahydrate and 0.25g of manganese sulfate tetrahydrate, adding water to a constant volume of 1L, adjusting the pH value to 6.5, and sterilizing to obtain the MRS liquid culture medium.
Example 1
A preparation method of soybean snack food comprises:
(1) baking soybeans: removing impurities from semen glycines, cleaning with air, and baking at 140 deg.C for 10min with far infrared at high temperature, wherein the microstructure of semen glycines before and after baking is shown in FIG. 2.
(2) Preparation of a streptococcus thermophilus nutrient solution: culturing streptococcus thermophilus on an MRS solid culture medium slant (culture condition: constant temperature culture at 40 ℃ for 96 hours) to obtain a first-stage seed, inoculating 2 rings of the first-stage seeds into 100mL of MRS liquid culture medium by using an inoculating ring, standing and culturing at 45 ℃ for 48 hours to obtain a second-stage seed, centrifuging the second-stage seed at 5000r/min for 10 minutes, removing supernatant to obtain a strain precipitate, adding cold boiled water with the same volume as the strain precipitate for recovery, centrifuging again, adding cold boiled water for recovery again, centrifuging to obtain a streptococcus thermophilus cell precipitate, adding 1000mL of 1% glucose solution into the streptococcus thermophilus cell precipitate, and uniformly mixing to obtain the streptococcus thermophilus nutrient solution.
(3) Crushing the soybeans obtained through the treatment in the step (1) into 2 +/-1 mm to obtain soybean particles, uniformly mixing the soybean particles and the streptococcus thermophilus nutrient solution prepared in the step (2) according to the mass ratio of 1:1, then putting the mixture into a sealed container, compacting the mixture, and fermenting the mixture at 45 ℃ for 48 hours to obtain a soybean fermented material, wherein the microscopic structural diagrams before and after the fermentation of the soybean particles are shown in a figure 3.
(4) Spreading and scattering the fermented soybean material fermented in the step (3), placing the spread and scattered soybean material in a vacuum drying oven, adjusting the temperature to 40 ℃, and vacuumizing and drying for 8-10 h to obtain a dried soybean fermented material, and crushing the dried soybean fermented material in an ultrafine crusher to obtain ultrafine soybean powder with the particle size of about 7 microns, wherein the particle size distribution diagram of the ultrafine soybean powder is shown in figure 1.
(5) Adding 1g of xanthan gum and 33.3g of drinking water into 99g of soybean superfine powder, uniformly stirring, shaping, and freeze-drying (the temperature is-48 +/-2 ℃) to obtain soybean blocks.
(6) Placing the freeze-dried soybean blocks into a food-grade high-strength pulse high-intensity magnetic field device for sterilization (the magnetic field intensity is 3T, the pulse number is 10, and the medium temperature is 15 ℃) and packaging to obtain the soybean leisure food.
The surface of the soybean before baking is smooth, the surface is rough after baking, even deeper cracks appear, the change increases the contact area of the lactobacillus and the fermentation base material in the subsequent fermentation process, and the fermentation efficiency can be improved; before fermentation, the surface of the soybean powder particles has gullies but is smooth; the surface had many pores after fermentation, which indicated that lactic acid bacteria decomposed substances in the soybean material interlaced with dietary fibers during fermentation.
Example 2
The difference from example 1 is that the baking temperature in step (1) is 170 ℃.
Example 3
The difference from the example 1 is that the step (3) is specifically: crushing the soybeans obtained through the treatment in the step (1) into 2 +/-1 mm to obtain soybean particles, uniformly mixing the soybean particles with the streptococcus thermophilus nutrient solution prepared in the step (2) and a lactose solution (the concentration of the lactose solution is 1 percent, and the solvent in the lactose solution is cold boiled water) in a mass ratio of 50:50:50, then putting the mixture into a sealed container, compacting the mixture, and fermenting the mixture for 48 hours at 45 ℃.
Example 4
The difference from the example 1 is that the step (3) is specifically: crushing the soybeans obtained through the treatment in the step (1) into 2 +/-1 mm to obtain soybean particles, uniformly mixing the soybean particles with the streptococcus thermophilus nutrient solution prepared in the step (2), a lactose solution (the concentration of the lactose solution is 1 percent, and a solvent in the lactose solution is cold boiled water) and fat in a mass ratio of 50:50:50:2, putting the mixture into a sealed container, compacting the mixture, and fermenting the mixture for 48 hours at 45 ℃.
Effect example 1
The content of flavor components before and after baking of the soybeans in examples 1 to 2 was measured, and the results are shown in Table 1.
TABLE 1 Soy beans with flavor content
In the table nd represents no detection.
As can be seen from table 1, the volatile compounds before baking, such as hexanal, 1-octen-3-ol, 1-hexanol, and 3-methyl-1-butanol, are the main flavor volatiles responsible for beany flavor, and these compounds are not detected after baking, and alkyl pyrazine and furan compounds that positively contribute to soybean flavor are produced; the concentration of most pyrazines increases sharply with increasing baking temperature.
Effect example 2
The content of amino acids (mg/g protein) before and after baking of the soybeans in examples 1 to 2 was measured by high performance liquid chromatography, and the measurement results are shown in Table 2.
TABLE 2 amino acid content of roasted soybeans
Baking results in a loss of amino acids from the soybeans which is proportional to the baking temperature. The reason is that the amino acid content is reduced by the deamination and decarboxylation of the amino acid at high temperature and the thermal degradation of the protein. However, the glycine content is slightly increased, probably because the protein is heated, and serine and aspartic acid are decomposed and converted into glycine, so that the loss of the original glycine is compensated. And some aromatic amino acids, such as phenylalanine and tyrosine, are precursors of aromatic compounds in Maillard reaction products, and part of the reduced content of the amino acids participates in the Maillard reaction.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (10)
1. The preparation method of the soybean submicron powder is characterized by comprising the following steps: baking soybeans, fermenting by using lactic acid bacteria to obtain a soybean fermented material, drying the soybean fermented material to obtain a soybean fermented dry material, and carrying out superfine grinding on the soybean fermented dry material to obtain the soybean superfine powder.
2. The preparation method of the soybean submicron powder as set forth in claim 1, wherein the baking step comprises: removing impurities from soybeans, cleaning with air shower, and baking at 140-170 ℃ for 8-12 min.
3. The method for preparing soybean submicron powder according to claim 1, characterized in that the heating mode of baking is far infrared heating; the lactic acid bacteria fermentation specifically comprises: mixing soybean particles and a lactic acid bacteria nutrient solution according to a mass ratio of 1:1, sealing and fermenting after uniformly mixing.
4. The method for preparing soybean submicron powder according to claim 3, characterized in that the preparation of the lactic acid bacteria nutrient solution specifically comprises: inoculating lactobacillus into an MRS liquid culture medium, standing and culturing at 40-45 ℃ for 24-36 h, centrifuging to remove supernatant, adding cold boiled water for restoration, centrifuging to obtain lactobacillus cell sediment, and diluting the lactobacillus cell sediment with a glucose solution to obtain the lactobacillus nutrient solution.
5. The method of claim 4, wherein the lactic acid bacteria comprise one or more of Streptococcus thermophilus, Lactobacillus casei and Bifidobacterium bifidum.
6. The method for preparing soybean submicron powder according to claim 4, wherein the volume ratio of the MRS liquid culture medium to the lactobacillus nutrient solution is 1: 5-15; the mass percentage of the glucose solution is 0.5-3%.
7. The method for preparing soybean submicron powder according to claim 1, characterized in that the drying specifically comprises: and (3) drying the soybean fermentation material at 40 ℃ for 8-10 h in vacuum.
8. The soybean submicron powder prepared by the preparation method of the soybean submicron powder according to any one of claims 1 to 7.
9. Use of the soybean micropowder of claim 8 in soybean snack foods.
10. The preparation method of the soybean leisure food is characterized by comprising the following steps: adding xanthan gum and water into the soybean superfine powder of claim 8, uniformly stirring, shaping, freeze-drying to obtain flavored soybean blocks, and sterilizing to obtain the soybean snack food.
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| CN114468227A (en) * | 2022-02-23 | 2022-05-13 | 佳木斯冬梅大豆食品有限公司 | Preparation method and application of soybean ultrafine powder |
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| KR20090081599A (en) * | 2008-01-24 | 2009-07-29 | 문상욱 | Method for Preparing Fermented Soybean Powder |
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| JPH114662A (en) * | 1997-06-17 | 1999-01-12 | Junichi Fujii | Production of fermented food using powdery soybean as raw material |
| KR20090081599A (en) * | 2008-01-24 | 2009-07-29 | 문상욱 | Method for Preparing Fermented Soybean Powder |
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