CN114468227A - Preparation method and application of soybean ultrafine powder - Google Patents
Preparation method and application of soybean ultrafine powder Download PDFInfo
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- CN114468227A CN114468227A CN202210170194.4A CN202210170194A CN114468227A CN 114468227 A CN114468227 A CN 114468227A CN 202210170194 A CN202210170194 A CN 202210170194A CN 114468227 A CN114468227 A CN 114468227A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
The invention belongs to the technical field of soybean processing, and discloses a preparation method and application of soybean superfine powder, wherein soybeans in soybean pods are picked and taken out, and the soybeans are sequentially subjected to screening, impurity removal, air shower cleaning and drying treatment to obtain pretreated soybeans; sequentially peeling and crushing the pretreated soybeans, and baking the soybean scraps to obtain soybean baking powder; inoculating lactobacillus into an MRS liquid culture medium for standing culture, centrifuging to remove supernatant, recovering, centrifuging, and diluting to obtain the lactobacillus nutrient solution; mixing the soybean baking powder and the lactic acid bacteria nutrient solution uniformly, sealing, fermenting, drying, grinding and sieving to obtain the soybean submicron powder. The preparation method of the soybean ultrafine powder provided by the invention is simple and feasible, and the ultrafine powder prepared by combining the means of baking, fermentation, ultrafine grinding and the like has no beany flavor, no anti-nutritional factors, fine and smooth taste and unique flavor, can effectively reduce waste, and realizes full utilization of resources.
Description
Technical Field
The invention belongs to the technical field of soybean processing, and particularly relates to a preparation method and application of soybean superfine powder.
Background
At present, soybeans are main agricultural product economic crops in China and main raw materials of food processing industry, are rich in nutritive value, have strong flavor, are rich in various nutrient elements necessary for human bodies, contain higher protein and are very beneficial to human health. However, foods processed from soybeans also have some disadvantages in taste and nutrition, such as beany flavor affecting the sensory properties of the food, anti-nutritional factors affecting the digestion function of the stomach of a person, and poor taste of dietary fibers of soybeans. In order to avoid these disadvantages, special treatment measures such as heat treatment, extraction of soy protein and removal of dietary fiber are added during the processing of the soybean food. These treatments can improve the organoleptic properties of the soybean product and facilitate digestion and absorption, but cannot ensure the utilization of all the nutritional components in the soybeans. Therefore, the soybean food with full nutrition, fine taste and unique flavor is urgently needed to be designed.
Through the above analysis, the problems and defects of the prior art are as follows: the existing soybean food processing method cannot ensure that all nutrient components in the soybeans are utilized.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a preparation method and application of soybean submicron powder.
The invention is realized in such a way that the preparation method of the soybean superfine powder comprises the following steps:
step one, screening and preprocessing soybeans: picking and taking out soybeans in soybean pods, and sequentially screening, removing impurities, cleaning with air shower and drying the soybeans to obtain pretreated soybeans;
step two, baking the soybeans: sequentially peeling and crushing the pretreated soybeans, and baking the soybean scraps to obtain soybean baking powder;
step three, preparing the lactobacillus fermentation liquor: inoculating lactobacillus into an MRS liquid culture medium for standing culture, centrifuging to remove supernatant, recovering, centrifuging, and diluting to obtain the lactobacillus nutrient solution;
step four, carrying out superfine grinding treatment on the soybeans: mixing the soybean baking powder and the lactic acid bacteria nutrient solution uniformly, sealing, fermenting, drying, grinding and sieving to obtain the soybean submicron powder.
Further, the method for screening and pretreating soybeans in the step one comprises the following steps:
(1) picking soybean pods and taking out soybeans in the soybean pods;
(2) selecting fresh soybeans with round and smooth appearance, full grains and smooth and skin-loss-free epidermis as raw materials;
(3) and (4) removing impurities from the screened soybeans, cleaning the soybeans by air showering, and naturally airing the soybeans in a ventilated place.
Further, the baking treatment method of the soybeans in the second step comprises the following steps:
(1) placing the pretreated soybeans into a peeling machine to peel the soybeans to obtain soybean embryos;
(2) putting the soybean embryo into a grinder for grinding treatment to obtain soybean fragments;
(3) and placing the soybean scraps in a baking device for baking treatment to obtain the soybean baking powder.
Further, the baking conditions are: baking the mixture for 8-12 min at the temperature of 140-170 ℃.
Further, the preparation method of the lactobacillus fermentation liquor in the third step comprises the following steps:
(1) inoculating lactobacillus into MRS liquid culture medium, and standing for culture;
(2) centrifuging to remove supernatant after the culture is finished, adding cold boiled water for recovery, and centrifuging to obtain lactobacillus cell sediment;
(3) diluting the lactobacillus cell sediment with a glucose solution to obtain the lactobacillus nutrient solution.
Further, the conditions of the static culture are as follows: and (3) performing static culture at 40-45 ℃ for 24-36 h.
Further, the superfine grinding treatment method of the soybeans in the fourth step comprises the following steps:
(1) uniformly mixing the soybean baking powder and the lactic acid bacteria nutrient solution, and then sealing and fermenting to obtain a soybean fermented material;
(2) drying the soybean fermented material to obtain a soybean fermented dry material, and sterilizing the soybean fermented dry material;
(3) grinding the sterilized soybean fermentation dry material, and sieving with a 30-60-mesh sieve to obtain the soybean submicron powder.
Further, the soybean baking powder and the lactic acid bacteria nutrient solution are mixed according to the mass ratio of 1: 1, mixing uniformly.
The invention also aims to provide the soybean submicron powder prepared by the preparation method of the soybean submicron powder.
The invention also aims to provide application of the soybean superfine powder in preparation of soybean leisure food.
By combining all the technical schemes, the invention has the advantages and positive effects that: the preparation method of the soybean ultrafine powder provided by the invention is simple and feasible, the ultrafine powder prepared by combining the means of baking, fermenting, ultrafine grinding and the like has no beany flavor, no anti-nutritional factors, fine and smooth taste and unique flavor, can effectively reduce waste, realizes full utilization of resources, and provides a new development direction for expanding the application range of soybeans.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments of the present invention will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a method for preparing soybean submicron powder provided by the embodiment of the invention.
FIG. 2 is a flow chart of a method for screening and pretreating soybeans according to an embodiment of the present invention.
FIG. 3 is a flow chart of a baking process for soybeans according to an embodiment of the present invention.
FIG. 4 is a flow chart of a method for preparing a lactobacillus fermentation broth according to an embodiment of the present invention.
FIG. 5 is a flow chart of a method for micronizing soybeans provided by an embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Aiming at the problems in the prior art, the invention provides a preparation method and application of soybean submicron powder, and the invention is described in detail with reference to the accompanying drawings.
As shown in fig. 1, the preparation method of the soybean submicron powder provided by the embodiment of the invention comprises the following steps:
s101, screening and preprocessing soybeans: picking and taking out soybeans in soybean pods, and sequentially screening, removing impurities, cleaning with air shower and drying the soybeans to obtain pretreated soybeans;
s102, baking the soybeans: sequentially peeling and crushing the pretreated soybeans, and baking the soybean scraps to obtain soybean baking powder;
s103, preparing the lactobacillus fermentation liquor: inoculating lactobacillus into an MRS liquid culture medium for standing culture, centrifuging to remove supernatant, recovering, centrifuging, and diluting to obtain the lactobacillus nutrient solution;
s104, performing superfine grinding treatment on soybeans: mixing the soybean baking powder and the lactic acid bacteria nutrient solution uniformly, sealing, fermenting, drying, grinding and sieving to obtain the soybean submicron powder.
As shown in fig. 2, the screening and pretreatment of soybeans in step S101 provided by the embodiment of the present invention includes:
s201, picking soybean pods and taking out soybeans in the soybean pods;
s202, selecting fresh soybeans with round and smooth appearance, full grains and smooth and skin-loss-free skins as raw materials;
and S203, removing impurities from the screened soybeans, cleaning the soybeans by air showering, and airing the soybeans in a ventilated place.
As shown in fig. 3, the baking treatment method for soybeans in step S102 according to the embodiment of the present invention includes:
s301, placing the pretreated soybeans into a peeling machine to peel the soybeans to obtain soybean embryos;
s302, putting the soybean embryo into a grinder for grinding treatment to obtain soybean fragments;
s303, placing the soybean scraps in a baking device for baking treatment to obtain the soybean baking powder.
The baking conditions provided by the embodiment of the invention are as follows: baking the mixture for 8-12 min at the temperature of 140-170 ℃.
As shown in fig. 4, the method for preparing a lactobacillus fermentation solution in step S103 according to the embodiment of the present invention includes:
s401, inoculating lactobacillus into an MRS liquid culture medium, and performing static culture;
s402, centrifuging to remove supernatant after the culture is finished, adding cold boiled water for restoration, and centrifuging to obtain lactic acid bacteria cell sediment;
and S403, diluting the lactobacillus cell sediment with a glucose solution to obtain the lactobacillus nutrient solution.
The static culture conditions provided by the embodiment of the invention are as follows: and (3) performing static culture at 40-45 ℃ for 24-36 h.
As shown in fig. 5, the method for micronizing soybeans in step S104 according to the embodiment of the present invention includes:
s501, uniformly mixing the soybean baking powder and the lactic acid bacteria nutrient solution, and then sealing and fermenting to obtain a soybean fermented material;
s502, drying the soybean fermentation material to obtain a soybean fermentation dry material, and sterilizing the soybean fermentation dry material;
s503, grinding the sterilized soybean fermentation dry material, and sieving with a 30-60-mesh sieve to obtain the soybean submicron powder.
The soybean baking powder and the lactic acid bacteria nutrient solution provided by the embodiment of the invention are mixed according to the mass ratio of 1: 1, mixing uniformly.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The preparation method of the soybean submicron powder is characterized by comprising the following steps:
step one, screening and preprocessing soybeans: picking and taking out soybeans in soybean pods, and sequentially screening, removing impurities, cleaning with air shower and drying the soybeans to obtain pretreated soybeans;
step two, baking the soybeans: sequentially peeling and crushing the pretreated soybeans, and baking the soybean scraps to obtain soybean baking powder;
step three, preparing the lactobacillus fermentation liquor: inoculating lactobacillus into an MRS liquid culture medium for standing culture, centrifuging to remove supernatant, recovering, centrifuging, and diluting to obtain the lactobacillus nutrient solution;
step four, carrying out superfine grinding treatment on the soybeans: mixing the soybean baking powder and the lactic acid bacteria nutrient solution uniformly, sealing, fermenting, drying, grinding and sieving to obtain the soybean submicron powder.
2. The method for preparing ultrafine soybean powder according to claim 1, wherein the screening and pretreatment method for soybean in the first step comprises:
(1) picking soybean pods and taking out soybeans in the soybean pods;
(2) selecting fresh soybeans with round and smooth appearance, full grains and smooth and skin-loss-free epidermis as raw materials;
(3) and (4) removing impurities from the screened soybeans, cleaning the soybeans by air showering, and naturally airing the soybeans in a ventilated place.
3. The method for preparing ultrafine soybean powder according to claim 1, wherein the baking treatment method of soybean in the second step comprises:
(1) placing the pretreated soybeans into a peeling machine to peel the soybeans to obtain soybean embryos;
(2) putting the soybean embryo into a grinder for grinding treatment to obtain soybean fragments;
(3) and placing the soybean scraps in a baking device for baking treatment to obtain the soybean baking powder.
4. The method for preparing ultrafine soybean powder according to claim 3, wherein the baking conditions are: baking the mixture for 8-12 min at the temperature of 140-170 ℃.
5. The method for preparing ultrafine soybean powder according to claim 1, wherein the method for preparing the lactobacillus fermentation liquid in step three comprises:
(1) inoculating lactobacillus into MRS liquid culture medium, and standing for culture;
(2) centrifuging to remove supernatant after the culture is finished, adding cold boiled water for recovery, and centrifuging to obtain lactobacillus cell sediment;
(3) diluting the lactobacillus cell sediment with a glucose solution to obtain the lactobacillus nutrient solution.
6. The method for preparing ultrafine soybean powder according to claim 5, wherein the conditions for the static culture are as follows: and (3) performing static culture at 40-45 ℃ for 24-36 h.
7. The method for preparing ultrafine soybean powder according to claim 1, wherein the method for ultrafine grinding soybean in the fourth step comprises:
(1) uniformly mixing the soybean baking powder and the lactic acid bacteria nutrient solution, and then sealing and fermenting to obtain a soybean fermented material;
(2) drying the soybean fermented material to obtain a soybean fermented dry material, and sterilizing the soybean fermented dry material;
(3) grinding the sterilized soybean fermentation dry material, and sieving with a 30-60-mesh sieve to obtain the soybean submicron powder.
8. The method for preparing the soybean submicron powder as claimed in claim 7, wherein the ratio of the roasted soybean powder to the lactic acid bacteria nutrient solution by mass is 1: 1, mixing uniformly.
9. A soybean ultra-fine powder prepared by the method for preparing a soybean ultra-fine powder as claimed in any one of claims 1 to 8.
10. Use of the ultrafine soybean powder of claim 9 in the preparation of a soybean snack food.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210170194.4A CN114468227A (en) | 2022-02-23 | 2022-02-23 | Preparation method and application of soybean ultrafine powder |
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| CN202210170194.4A CN114468227A (en) | 2022-02-23 | 2022-02-23 | Preparation method and application of soybean ultrafine powder |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095482A (en) * | 2007-07-05 | 2008-01-02 | 中国科学院长春应用化学研究所 | Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof |
| CN104872374A (en) * | 2015-06-15 | 2015-09-02 | 东北农业大学 | Method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria |
| CN113575859A (en) * | 2021-08-02 | 2021-11-02 | 合肥工业大学 | Soybean ultrafine powder and preparation method and application thereof |
| CN114403361A (en) * | 2022-02-17 | 2022-04-29 | 佳木斯冬梅大豆食品有限公司 | Eurotium cristatum fermented soybean meal with constipation relieving effect and preparation process thereof |
-
2022
- 2022-02-23 CN CN202210170194.4A patent/CN114468227A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095482A (en) * | 2007-07-05 | 2008-01-02 | 中国科学院长春应用化学研究所 | Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof |
| CN104872374A (en) * | 2015-06-15 | 2015-09-02 | 东北农业大学 | Method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria |
| CN113575859A (en) * | 2021-08-02 | 2021-11-02 | 合肥工业大学 | Soybean ultrafine powder and preparation method and application thereof |
| CN114403361A (en) * | 2022-02-17 | 2022-04-29 | 佳木斯冬梅大豆食品有限公司 | Eurotium cristatum fermented soybean meal with constipation relieving effect and preparation process thereof |
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