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Wet instant soybean dietary fiber and preparation method thereof

A technology for soybean dietary fiber and wet state, which is applied to the field of wet ready-to-eat soybean dietary fiber and its preparation, can solve the problems of insignificant physiological adjustment function, high water content of wet soybean residue, unsuitable for direct consumption, and the like, and achieves the content of soluble dietary fiber. High, improve physiological regulation function, overcome the effect of reagent residue and environmental pollution

Pending Publication Date: 2021-07-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Okara is a by-product in the processing of soybean products. About 20 million tons of wet okara are produced in my country every year. For a long time, okara is mainly used for feed processing or directly discarded, resulting in a serious waste of resources.
Okara is a good source of natural dietary fiber, and its dietary fiber content can reach 70% to 80%. However, the dietary fiber in okara is mainly composed of insoluble dietary fiber, which is of low quality and has little effect on the physiological regulation function of the body.
Moreover, wet bean dregs have high water content, are easily spoiled, are not resistant to storage, have high fiber content, and have a rough taste, so they are not suitable for direct consumption.

Method used

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  • Wet instant soybean dietary fiber and preparation method thereof
  • Wet instant soybean dietary fiber and preparation method thereof
  • Wet instant soybean dietary fiber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085]Step (1), deproteinization: according to the material-to-liquid ratio of 1:20g / mL, the wet bean dregs (the moisture content is about 70%, the soluble dietary fiber content is about 3.5% on a dry basis, the same below) and distilled water are stirred evenly, Add neutral protease according to the ratio of enzyme activity to substrate 8000U / g (protease activity is 50000U / g, the unit of enzyme activity U / g refers to the enzyme activity U contained in 1g of enzyme preparation), heated in a water bath at 45°C for 2h, and heated after the reaction To 100 ℃, water bath for 15min, do enzyme inactivation and deodorization treatment, filter, keep filter residue;

[0086] Step (2), decolorization: according to the ratio of material to liquid 1:20g / mL, add H with a concentration of 7% to the bean dregs obtained in step (1). 2 O 2 , and then add 1 mol / L NaOH solution to adjust the pH value to 10, stir evenly, react in a water bath at 40 °C for 3 h, filter, and leave the filter residu...

Embodiment 2

[0092] Step (1), deproteinization: the ratio of material to liquid is 1:20g / mL, the wet bean dregs and distilled water are stirred evenly, and neutral protease is added according to the ratio of enzyme activity to substrate 8000U / g (protease activity is 50000U / g), 45 ℃ water bath heating for 2h, after the reaction, heated to 100 ℃, water bath for 15min, do enzyme inactivation and deodorization treatment, filter, keep filter residue;

[0093] Step (2), decolorization: according to the ratio of material to liquid 1:20g / mL, add H with a concentration of 7% to the bean dregs obtained in step (1). 2 O 2 , and then add 1 mol / L NaOH solution to adjust the pH value to 10, stir evenly, react in a water bath at 40 °C for 3 h, and filter;

[0094] Step (3), washing: the filter residue is washed 3-5 times with distilled water until the filtrate is neutral;

[0095] Step (4), high-pressure homogenization activation: according to the material-to-liquid ratio of 1:10g / mL, mix the bean dreg...

Embodiment 3

[0099] Step (1), deproteinization: the ratio of material to liquid is 1:20g / mL, the wet bean dregs and distilled water are stirred evenly, and neutral protease (protease activity is 50000U / g) is added according to the ratio of enzyme activity to substrate 8000U / g. Heating in a water bath for 2 hours at 45°C, heating to 100°C after the reaction, in a water bath for 15 minutes, for enzyme inactivation and deodorization treatment, filtering, and leaving the filter residue;

[0100] Step (2), decolorization: according to the ratio of material to liquid 1:20g / mL, add H with a concentration of 7% to the bean dregs obtained in step (1). 2 O 2 , and then add 1 mol / L NaOH solution to adjust the pH value to 10, stir evenly, react in a water bath at 40 °C for 3 h, filter, and leave the filter residue;

[0101] Step (3), washing: the filter residue is washed 3-5 times with distilled water until the filtrate is neutral;

[0102] Step (4), high-pressure homogenization activation: accordin...

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Abstract

The invention discloses a wet instant soybean dietary fiber which is prepared by taking bean dregs as a raw material and sequentially carrying out deproteinization, decoloration treatment, high-pressure homogenization and high-temperature cooking on the bean dregs. Protease adopted for deproteinization is neutral protease or compound protease. The decoloration treatment comprises the following steps of adding a H2O2 aqueous solution with the concentration of 5-9% into the deproteinized bean dregs, adjusting the pH value of a reaction system to 10, and reacting. The wet instant soybean dietary fiber has the characteristics of being instant, long in shelf life, high in soluble dietary fiber content and the like, and the soluble dietary fiber content can reach 10-15%. A hot air drying step during traditional dietary fiber preparation is omitted, energy consumption can be greatly reduced, and the production cost of an enterprise is reduced; and the problems of loss and the like caused by improper bean dreg treatment modes of bean product enterprises for a long time can be solved, the utilization rate of the bean dregs is increased, waste discharge is reduced, and resource waste is effectively reduced.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to a wet ready-to-eat soybean dietary fiber and a preparation method thereof. Background technique [0002] As a new type of nutrient, dietary fiber is gradually developing towards global application. With the improvement of living standards of Chinese residents, people's excessive pursuit of delicious food, excessive intake of high fat, high carbohydrate and high protein, as well as the increasingly refined food structure, lead to high blood pressure, high blood fat, high cholesterol, diabetes, etc. The prevalence of diseases is related to the lack of dietary fiber. [0003] Dietary fiber refers to the sum of plant components, sugars and various colloids that humans eat that cannot be decomposed and metabolized by the human small intestine, but can be degraded by microorganisms in the large intestine, including monosaccharide, fructose, gum, pectin, etc. Die...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21A23L5/49A23L5/20
CPCA23L33/21A23L5/25A23L5/49A23L5/21A23V2002/00
Inventor 陈志刚马登科
Owner NANJING AGRICULTURAL UNIVERSITY
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