Method of passivating trypsin inhibitor in soybean milk by means of hydrodynamic cavitation technology

Abstract

The invention relates to a method of passivating a trypsin inhibitor in soybean milk by means of a hydrodynamic cavitation technology. The method comprises the following steps: heating soybean milk grinded by soybeans to 80-95 DEG C; then, treating by an eddy-based hydrodynamic cavitation device and continuously and circularly treating for 1-3 times, wherein the pressure at the outlet of the hydrodynamic cavitation device is controlled within 0.2-0.4MPa; and meanwhile, introducing food-grade carbon dioxide gas or food-grade nitrogen to the hydrodynamic cavitation device, wherein the introduced amount is 0.01-0.1% (v / v) of soybean treatment amount. Soybean milk is treated by the hydrodynamic cavitation technology, so that the residual rate of the trypsin inhibitor can be reduced to below 5%. In addition, the method provided by the invention further has the advantages that treatment cost is low, loss of nutritional ingredients is less, the product has fine and smooth taste, and the like.

Description

technical field [0001] The invention relates to a method for passivating trypsin inhibitor in soybean milk by using hydraulic cavitation technology. Background technique [0002] Soymilk is a traditional Chinese soy product. The solid content of soymilk is 4%-8%, the protein content is 2%-4%, and it also contains a variety of vitamins, minerals and other biologically active substances. It is a kind of nutritional value. High and very popular food in China. However, soy milk contains trypsin inhibitors, which can combine with trypsin to inactivate trypsin, hinder the body's digestion, absorption and utilization of protein, and cause pancreas enlargement, causing harm to the human body. Therefore, the passivation and inactivation of trypsin inhibitors are of great significance to improve the nutritional value and food safety of soybean products. At present, the commonly used inactivation methods of trypsin inhibitors include physical inactivation (including heat inactivation...

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Problems solved by technology

Among them, heat treatment inactivation is the most commonly used and simplest method, but because of the high thermal stability of Bowman Birk tryptase inhibitor, the cost of heat treatment of soybean milk is the main component of production cost, and heat treatment will also lead to some The loss of some nutrients and the change of the physical and chemical properties of food materials will affect the nutritional value and processing performance of food (such as foaming, etc.), while the chemical inactivation method has the problem of residual chemical reagents, which affects food safety. The cost of living is too high

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