Method for preparing fat substitute from aqueous enzymatic method soybean dregs

A fat substitute, soybean residue technology, applied in application, food science, function of food ingredients, etc., can solve problems such as difficult to apply food processing, severe pressing and desolvation conditions, protein denaturation, etc.

Inactive Publication Date: 2017-11-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the traditional soybean oil production process, the pressing and desolventizing conditions are severe, and the protein denaturation is serious, which is difficult to apply to food processing, resulting in a serious waste of protein resources

Method used

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  • Method for preparing fat substitute from aqueous enzymatic method soybean dregs
  • Method for preparing fat substitute from aqueous enzymatic method soybean dregs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pulverize the full-fat soybean flakes, adjust the water content to 15%, extrude and puff to obtain puffed products, pour water into the enzymolysis reaction tank, pass in steam at 50°C for heating, and add crushed The puffed product of the sieve is mixed to obtain a mixed solution, and the ratio of material to liquid is adjusted to be 1:6, and the pH of the mixed solution is adjusted to 8.5 by using 2mol / L NaOH solution, and alkaline protease with a mass fraction of 2% of the puffed product is added to the mixed solution for enzymatic The enzymolysis time is 3 hours. After enzymolysis, a three-phase horizontal centrifuge is used to centrifuge and separate the emulsified oil, hydrolyzate and residue components; after collecting the residue components, wash 3 times with water at a solid-liquid ratio of 1:10, and After separation, dry at 60°C and crush; mix the residue with heated water at a material-to-liquid ratio of 1:6, and then add high-temperature-resistant α-amylase ...

Embodiment 2

[0016] Grind the full-fat soybean flakes, adjust the water content to 14.5%, extrude and expand to obtain the expanded product, pour water into the enzymolysis reaction tank, pass in steam at 55°C for heating, and add crushed The expanded product of the sieve is mixed to obtain a mixed solution, the ratio of material to liquid is adjusted to 1:6, the pH of the mixed solution is adjusted to 9.0 with 5mol / L NaOH solution, and alkaline protease with 1.85% of the expanded product mass is added to the mixed solution for enzymolysis , the enzymolysis time is 3h, and after enzymolysis, a three-phase horizontal centrifuge is used for centrifugation to obtain emulsified oil, hydrolyzate and residue components; Finally, dry at 50°C and crush; mix the residue with heated water at a material-to-liquid ratio of 1:6, and then add high-temperature-resistant α-amylase for enzymatic hydrolysis. The hydrolysis temperature is 85°C, and the pH of the enzymatic hydrolysis is 7.0. The hydrolysis ti...

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Abstract

The invention discloses a method for preparing a fat substitute from aqueous enzymatic method soybean dregs. Full-fat soybean sheets are crushed, the moisture content is adjusted, extrusion treatment is conducted, an extruded product is obtained and then mixed with water, a mixed solution is obtained, alkaline protease is added to the mixed solution for enzymolysis treatment, enzymolysis and centrifugal preparation are conducted, emulsified oil, hydrolysate and residue components are obtained, the residues are washed, centrifuged, dried and mixed with water, amylase is added to the mixed solution for enzymolysis treatment, suction filtration and drying are conducted after enzymolysis, the dried material is mixed with ethanol, NaOH is added for alkalization, chloroacetic acid is added for etherification, vacuum concentration and low-temperature drying are conducted, and a aqueous enzymatic method soybean dietary fiber fat substitute is obtained. Aqueous enzymatic method waste, namely, residues can be used, the prepared dietary fiber fat substitute can simulate full-fat food sense, reduce foot fat content and contribute to human health.

Description

technical field [0001] The invention belongs to the technical field of bean products processing, and mainly relates to a method for preparing a fat substitute from soybean residue by an aqueous enzymatic method. Background technique [0002] In the traditional soybean oil production process, the pressing and desolventizing conditions are severe, and the protein denaturation is serious, which is difficult to apply to food processing, resulting in a serious waste of protein resources. Aqueous enzymatic oil extraction technology is an emerging green technology. On the basis of mechanical crushing, enzymes that degrade lipoproteins, lipopolysaccharides and other complexes are used to destroy cell walls and lipid body membranes, so that oil can be easily extracted from oil solids. At the same time, the difference in the proportion of each component is used to realize the simultaneous separation of oil and protein, which avoids the intervention of organic solvents and high-tempera...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L11/00
CPCA23L11/00A23L33/00A23V2002/00A23V2200/3202A23V2200/32
Inventor 李杨江连洲张巧智隋晓楠齐宝坤王中江关佳琪巩涵张亮高宇扈莹莹
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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