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Preparation method of high aglycone isoflavone soybean milk powder

A technology of high aglycon isoflavones and soybean milk powder, which is applied in the field of food processing, can solve the problems of water-soluble vitamin destruction, poor color and taste, browning of soybean milk powder, etc., and achieve increased health care value, good marketing value, and normal color Effect

Inactive Publication Date: 2018-12-11
CHINA AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some studies have reported that heat treatment of soymilk and soymilk powder can lead to the destruction of some water-soluble vitamins, but because a small amount of water-soluble vitamins are not the main nutrients, and the content of other nutrients such as protein, fat, fat-soluble vitamins and minerals The difference is not big, so the nutritional value of soy milk and soy milk powder are quite
There are also problems of browning, color and bad taste of soybean milk powder in the processing technology of soybean milk powder in the prior art

Method used

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  • Preparation method of high aglycone isoflavone soybean milk powder
  • Preparation method of high aglycone isoflavone soybean milk powder

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Embodiment Construction

[0012] The invention provides a method for preparing high aglycone isoflavone soybean milk powder, and the invention will be further described below in conjunction with the examples.

[0013] The β-glucosidase (β-D-Glucosidase, EC3.2.1.21) alias used in the following examples is gentiobiase, cellobiase (cellobias, CB or β-G) and amygdalinase, Produced by the British Union Enzyme Company, the model is ROHAMENT CL, referred to as CL; the pectin cellulose compound enzyme is produced by the British Union Enzyme Company, the model is ROHAMENT B1L, referred to as B1L.

[0014] Control group, embodiment 1-6 prepare high aglycon isoflavone soybean milk powder respectively according to process parameter shown in table 1, following preparation method:

[0015] (1) Take an appropriate amount of dry beans and beat with water equivalent to n times the weight of dry beans;

[0016] (2) in described step (1) gained slurry, add respectively beta-glucosidase and pectin cellulose compound enzy...

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Abstract

The invention discloses a preparation method of high aglycone isoflavone soybean milk powder, which belongs to the technical field of food processing. The method comprises the following steps of preparing the soybean milk powder by adding beta-glucosidase and a pecto-cellulose complex enzyme into soybean milk before soybean milk and bean dregs are separated and carrying out preconcentration and spray drying; the prepared soybean milk powder is normal in color and cannot be browned , content of dsupportzein, glycitein and genistin in the soybean milk powder is obviously improved, and health care value of the soybean milk powder is obviously promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of high aglycon isoflavone soybean milk powder. Background technique [0002] Soymilk is a traditional drink in my country and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. The health benefits of lecithin, isoflavones and other substances in soy milk are also the advantages of soy milk. As early as the 1990s, the American Society for Cancer Research confirmed that soybean isoflavones (Soybean Isoflavone) have anticancer activity; recent studies have shown that , soy isoflavones also have preventive and therapeutic effects on cardiovascular diseases, osteoporosis and menopausal syndrome. Isoflavone resources are very limited in nature. Soybean is the only food resource containing isoflavones in nutritionally meaningful amounts, which gives soy and soy products special importance. ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 程永强朱崇阳裴静王璇
Owner CHINA AGRI UNIV
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