CN117941810A - Preparation method of fishy smell-free high-nutrition soybean flour - Google Patents
Preparation method of fishy smell-free high-nutrition soybean flour Download PDFInfo
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- CN117941810A CN117941810A CN202410313913.2A CN202410313913A CN117941810A CN 117941810 A CN117941810 A CN 117941810A CN 202410313913 A CN202410313913 A CN 202410313913A CN 117941810 A CN117941810 A CN 117941810A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 61
- 244000068988 Glycine max Species 0.000 title claims abstract description 59
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- 238000002360 preparation method Methods 0.000 title abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 21
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- 238000000034 method Methods 0.000 claims abstract description 20
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for preparing fishy smell-free high-nutrition soybean flour by utilizing modification, and belongs to the technical field of food processing. The method comprises the following steps: selecting soybean, soaking, superfine grinding, carrying out enzymolysis on flavourzyme, compounding tea polyphenol, concentrating, spray drying, screening powder, preparing high-nutrition soybean powder without fishy smell, and exploring the sensory flavor and the functionality of the high-nutrition soybean powder. The invention utilizes the method of enzymolysis and tea polyphenol compounding to solve the problem of beany flavor in the preparation of bean powder, so that the bean powder has better taste, and the tea polyphenol is added, so that the interaction of soybean protein and polyphenol substances is utilized, the nutritional value of the product is improved, the bean powder has good sensory flavor, and also has important research significance and application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing fishy smell-free high-nutrition soybean flour by utilizing modification.
Background
The soybean has the most comprehensive nutrition components and is closest to the requirements of human bodies, and is an important component of balanced nutrition diet. Soybeans are rich in high-quality proteins, B vitamins and vitamin E, and rich in minerals (such as potassium, calcium, phosphorus, magnesium, iron, zinc, etc.). In addition, soybeans contain abundant bioactive components such as soybean polypeptides, oligosaccharides and dietary fibers, isoflavones, soyasaponins, phospholipids and the like, and the active components are beneficial to physiological functions such as blood fat, blood sugar, antioxidation and the like.
The beany flavor formation of soybeans is mainly related to enzymatic reaction, and beany flavor in soybean products is influenced by various factors, such as lipid autoxidation in the processing of soybean lipid due to the influence of environmental factors such as illumination, partial pressure of oxygen and processing temperature. The soybean odor removing method is a plurality of methods, mainly including a physical method, a chemical method, a biotechnology method, a masking method and the like. Some methods are used in one way, and some methods are used simultaneously. Although people in China have thousands of years of habits of eating soybeans, many people still have only marginal acceptance of beany flavor. People in European and southern hemispheres are very objectionable to beany flavor. If the problem of deodorization cannot be well solved, the development of bean product production is restricted and the popularization of bean products in China in various countries of the world is influenced.
The lipoxygenase is a source of beany flavor, can be destroyed by protease, can effectively remove the beany flavor, can also be used for producing bioactive peptide by enzymolysis of soybean protein, and has higher nutritive value. Polyphenols are an antioxidant molecule that naturally occurs in many seeds, fruits and vegetables. Plant extracts containing polyphenols are added to a range of foods to improve the structure, stability or shelf life of the final product, proteins and polyphenols being important components of the food, their interactions play an important role in food production and nutritional value. The invention has the meaning that people can taste the bean flour with better taste and better nutrition, so that people have healthier bodies.
Disclosure of Invention
The invention aims to provide a method for preparing fishy smell-free high-nutrition soybean flour by utilizing modification.
The invention provides a preparation method of fishy smell-free high-nutrition soybean powder, which comprises the steps of selecting soybean, carrying out superfine grinding to obtain soybean milk, adding flavourzyme for enzymolysis reaction, adding tea polyphenol and protein for reaction, then carrying out spray drying to prepare the soybean powder, and finally carrying out nutrition index detection.
Further defined, the superfine refining time is: 15-20 min.
Further defined, the reaction conditions for the proteolytic enzyme are: the time is 1-5 h, the temperature is 50 ℃, and the pH is 7.0.
Further defined, the protease is added in an amount of: 0.5-2 wt%.
Further defined, the tea polyphenol is added in an amount of: 0.5-4 wt%.
Further defined, the spray drying conditions are: the air inlet temperature is 90 ℃, the air outlet temperature is 190 ℃, and the material flow is 12-15 rpm.
The invention provides the fishy smell-free high-nutrition soybean flour obtained by the method.
The invention provides an application of fishy smell-free high-nutrition soybean flour in the aspect of functionality.
The beneficial effects are that: improving the taste: the traditional soybean milk can generate fishy smell in the manufacturing process, and the fishy smell-free high-nutrition soybean powder subjected to the modification treatment step can effectively remove the fishy smell, so that the soybean milk is more fresh and pure, and the taste is improved. Rich nutrition: the fishy smell-free high-nutrition soybean flour is prepared from soybeans, wherein the soybeans are a good source of vegetable proteins, and contain rich and high-quality proteins, dietary fibers, vitamins, minerals and other nutrient substances, and the fishy smell-free high-nutrition soybean flour can be eaten to supplement nutrient components required by a body. Promoting digestion health: the fishy smell-free high-nutrition soybean flour contains rich dietary fibers, and is beneficial to promoting the health of the digestive system and preventing constipation and other problems. In conclusion, the fishy smell-free high-nutrition soybean flour prepared by the modification method can improve the taste of soybean milk, enrich nutrition and be beneficial to promoting digestion and health. This makes the fishy smell-free high-nutrition soy flour a popular health food choice.
Drawings
Fig. 1 is a flow chart.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1.
Referring to fig. 1, after the selected soybeans are soaked, 15 min of superfine grinding is carried out, the soybean milk is placed in an enzyme reactor, the temperature is heated to 50 ℃, the pH is regulated to 7.0, the flavourzyme (the enzyme addition amount is 0.5 wt%) is added for enzymolysis of 1 h, the pH of the system is kept unchanged in the reaction process, after the enzymolysis is finished, 0.5 wt% of tea polyphenol is continuously added for stirring and mixing uniformly, the mixed soybean milk after the flavourzyme enzymolysis and the tea polyphenol compounding is obtained, and after concentration, the fishy smell-free high-nutrition soybean powder is obtained through spray drying.
Example 2.
Referring to fig. 1, after the selected soybeans are soaked, 15 min of superfine grinding is carried out, the soybean milk is placed in an enzyme reactor, the temperature is heated to 50 ℃, the pH is regulated to 7.0, the flavourzyme (the enzyme addition amount is 0.5 wt%) is added for enzymolysis of 5h, the pH of the system is kept unchanged in the reaction process, after the enzymolysis is finished, 0.5 wt% of tea polyphenol is continuously added for stirring and mixing uniformly, the mixed soybean milk after the flavourzyme enzymolysis and the tea polyphenol compounding is obtained, and after concentration, the fishy smell-free high-nutrition soybean powder is obtained through spray drying.
Example 3.
Referring to fig. 1, after the selected soybeans are soaked, 15 min of superfine grinding is carried out, the soybean milk is placed in an enzyme reactor, the temperature is heated to 50 ℃, the pH is regulated to 7.0, the flavourzyme (the enzyme addition amount is 0.5 wt%) is added for enzymolysis of 3 h, the pH of the system is kept unchanged in the reaction process, after the enzymolysis is finished, 0.5 wt% of tea polyphenol is continuously added for stirring and mixing uniformly, the mixed soybean milk after the flavourzyme enzymolysis and the tea polyphenol compounding is obtained, and after concentration, the fishy smell-free high-nutrition soybean powder is obtained through spray drying.
Example 4.
Referring to fig. 1, after the selected soybeans are soaked, 15 min of superfine grinding is carried out, the soybean milk is placed in an enzyme reactor, the temperature is heated to 50 ℃, the pH is regulated to 7.0, the flavourzyme (the enzyme addition amount is 2 wt%) is added for enzymolysis of 3 h, the pH of the system is kept unchanged in the reaction process, after the enzymolysis is finished, 0.5wt% of tea polyphenol is continuously added for stirring and uniformly mixing, the mixed soybean milk after the flavourzyme enzymolysis and the tea polyphenol compounding is obtained, and after the concentration, the high-nutrition soybean powder without fishy smell is obtained through spray drying.
Example 5.
Referring to fig. 1, after the selected soybeans are soaked, 15 min of superfine grinding is carried out, the soybean milk is placed in an enzyme reactor, the temperature is heated to 50 ℃, the pH is regulated to 7.0, the flavourzyme (the enzyme addition amount is 0.5 wt%) is added for enzymolysis of 1h, the pH of the system is kept unchanged in the reaction process, after the enzymolysis is finished, 4wt% of tea polyphenol is continuously added for stirring and uniformly mixing, the mixed soybean milk after the flavourzyme enzymolysis and the tea polyphenol compounding is obtained, and after the concentration, the high-nutrition soybean powder without fishy smell is obtained through spray drying.
Claims (8)
1. A method for preparing fishy smell-free high-nutrition soybean powder by utilizing modification is characterized in that selected soybeans are subjected to superfine grinding to obtain soybean milk, the soybean milk is added with flavourzyme for enzymolysis reaction, tea polyphenol and protein are added for compound reaction, and the soybean powder is prepared by concentrating and spray drying.
2. The method of claim 1, wherein the ultra-fine refining time is: 15-20 min.
3. The method according to claim 1, wherein the reaction conditions for the proteolytic enzyme are: the time is 1-5 h, the temperature is 50 ℃, and the pH is 7.0.
4. The method according to claim 1, wherein the protease is added to the soy milk in an amount of: 0.5-2 wt%.
5. The method according to claim 1, wherein the tea polyphenol is added to the soy milk in an amount of: 0.5-4 wt%.
6. The method of claim 1, wherein the spray drying conditions are: the air inlet temperature is 90 ℃, the air outlet temperature is 190 ℃, and the material flow is 12-15 rpm.
7. A fishy smell-free high-nutrition soybean powder obtained by the method of any one of claims 1 to 6.
8. Use of the high nutritional soy flour of claim 7 in functional aspects.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410313913.2A CN117941810A (en) | 2024-03-19 | 2024-03-19 | Preparation method of fishy smell-free high-nutrition soybean flour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410313913.2A CN117941810A (en) | 2024-03-19 | 2024-03-19 | Preparation method of fishy smell-free high-nutrition soybean flour |
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| Publication Number | Publication Date |
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| CN117941810A true CN117941810A (en) | 2024-04-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410313913.2A Pending CN117941810A (en) | 2024-03-19 | 2024-03-19 | Preparation method of fishy smell-free high-nutrition soybean flour |
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| Country | Link |
|---|---|
| CN (1) | CN117941810A (en) |
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- 2024-03-19 CN CN202410313913.2A patent/CN117941810A/en active Pending
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