Method for preparing soybean sauce rich in soluble dietary fibers

Abstract

The invention relates to a method for preparing soybean sauce rich in soluble dietary fibers, which comprises the following steps: (1) after bean dreg raw materials are mixed and sterilized, cooling the raw materials to between 40 and 50 DEG C, adjusting the pH to between 3.3 and 3.5, adding composite cellulase into the raw materials to carry out enzymolysis for 0.8 to 1.2 hours, and then raisingthe temperature to between 85 and 95 DEG C to inactivate the enzyme for 8 to 12 minutes; (2) after the enzyme is inactivated, grafting mildew to the raw materials, and culturing the raw materials for24 to 48 hours by shaking fermentation to obtain mature fermentation liquid; and (3) adding a quality modifier into the fermentation liquid, and blending and homogenizing the mixture to obtain a finished product of the soybean sauce rich in the soluble dietary fibers. The dietary fibers in the bean dregs are micronized through the actions of the cellulase and microbe so as to increase the amount of the soluble dietary fibers, eliminate the rough feeling and beany flavor of the bean dregs, increase the content of free amino acid and physiological active polypeptide, facilitate digestive absorption of nutrient contents, further improve the nutritional value of the bean dregs, and lay the foundation for large-scale industrialized production of functional soybean fiber sauce.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of soybean paste rich in soluble dietary fiber. Background technique [0002] Bean curd is one of the traditional food of Chinese, is liked by most consumers, and its kind is also more and more diversified. A large amount of yellow jelly water and bean dregs will be produced during the processing of soybean products. The total amount of yellow jelly water is 5.5 to 7 times the mass of soybeans. The yellow jelly water contains about 0.2% to 0.4% of protein, 0.4% of reducing sugar and vitamins. Nutrients such as organic acids, water-soluble proteins, amino acids, lipids, etc. At present, a large amount of soybean yellow pulp is discharged as waste, which not only causes waste but also pollutes the environment. Okara is another major by-product in the processing of soybean products, which has rich nutritional value. Bean dregs are rich in dietary fiber, of which cellulose ...

AI Technical Summary

Problems solved by technology

Due to the high fiber content of bean dregs, large fiber particles, and rough taste, a large amount of beany smell remains in bean dregs during soybean processing, which makes bean dregs have a strong beany smell. These factors are of great importance to the further development and utilization of bean dregs in food processing. bring great difficulty