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Method for preparing nutritional flavoring agent by using cold-pressed soybean cakes

A nutritional flavoring agent and bean cake technology, which is applied in the field of preparation of nutritional flavoring agents from cold-pressed bean cakes, can solve the problems of unreported use of bean cakes, and achieve the effects of easy storage and carrying, simple preparation process, and increased absorption and utilization rate

Inactive Publication Date: 2013-12-25
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] At present, there are relatively few studies on the preparation of food flavoring agents from soybeans in combination with microbial technology in my country, and there is no research on the utilization of bean cakes, a by-product of soybean solid-state fermentation and cold pressing oil production. see the report

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  • Method for preparing nutritional flavoring agent by using cold-pressed soybean cakes

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specific Embodiment approach 1

[0015]Specific embodiment one: a kind of method utilizing cold-pressed bean cake to prepare nutritious flavoring agent realizes by following steps: one, raw material used is the bean cake after solid-state fermentation of Aspergillus oryzae or Rhizopus oligosporus cold-pressed oil of dehulled soybean, bean cake is pulverized To a particle size of 1-5mm, put it into 500ml triangular cake, the filling amount is 50g, and sterilize it under high pressure at 121℃ for 15-20min, or 2450MHz microwave oven for 1-5min, or normal pressure until the above Equivalent bactericidal strength; 2. Activate the preserved Bacillus natto strain by plate separation method; preparation method of Bacillus natto seed liquid: pick 1 ring of activated Bacillus natto slant cells and insert them after sterilization In the seed culture medium of 35~37 ℃ of shaker 200rpm / min culture 16~20h; Bacillus natto seed culture medium: glucose 0.3%~0.5%, sodium chloride 0.5%, beef extract 0.5%~1%, Peptone 0.5%~1%, pH...

specific Embodiment approach 2

[0017] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that in step 1, the bean cake is crushed to a particle size of 1-5mm, loaded into 500ml triangular cake, the filling amount is 50g, and sterilized under high pressure at 121°C Sterilize for 15-20 minutes. Other steps are the same as in the first embodiment.

specific Embodiment approach 3

[0018] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 is that in step 1, the bean cake is crushed to a particle size of 1 to 5 mm, loaded into a 500 ml triangular cake with a filling amount of 50 g, sterilized, and sterilized in a 2450 MHz microwave oven for 1 to 5 minutes . Other steps are the same as in the first embodiment.

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Abstract

The invention discloses a method for preparing a nutritional flavoring agent by treating byproducts, namely soybean cakes, and generated in the process of preparing oil from soybeans through solid state fermentation and cold pressing, by using bacillus natto. The byproducts, namely the soybean cakes, are taken as the raw materials, are inoculated in the bacillus natto for fermentation after being sterilized, and fermented materials are treated by adopting a vacuum drying and superfine grinding technology, and thus beneficial substances generated in fermentation are maintained, and the absorption and utilization rate of the nutritional flavoring agent is increased. The nutritional flavoring agent prepared by adopting the method is low in fat and high in protein, has a flavor special for natto, and contains ingredients such as nattokinase, gamma-polyglutamic acid and polypeptide. The method aims to prepare the nutritional flavoring agent which is low in cost and high in power efficiency based on comprehensive utilization of the byproducts generated in the process of preparing oil from the soybeans through the cold pressing, and thus the additional value of the byproducts generated in the process of preparing the oil through the cold pressing is increased, and a new path is developed for fine-processing the byproducts generated in the process of preparing the oil from the soybeans through the solid state fermentation and the cold pressing.

Description

Technical field [0001] The present invention is a method of preparing food nutrition and seasonings. It involves a comprehensive field of use of soybean solid -state fermentation cold -pressed oil by -products.Human health nattoosenase, protease, г-PGA (г-polytutine), polypeptides, and essential amino acids such as human body.The present invention can increase the added value of the cold -squeezing oil by -products, reduce the cost of solid -state fermentation of soybeans, and give nutritional flavoring nutritional nutrition and health effects, and meet the needs of people's pursuit of nutrition and health today.The present invention is an extension of the soybean solid -state fermentation cold squeezing oil process, which can create more value for soybean solid -state fermentation cold -pressed oil process. Background technique [0002] Soybean was earlier in my country, and has been planting at least 4,000 years of planting. Usually, the dried soybean seeds are 40.7%protein, 20...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 徐速江连洲蔺健学许岩张雅娜齐宝坤许亮
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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