阅读说明：本技术 一种整粒黄豆中脲酶的脱除工艺 (Process for removing urease from whole soybeans ) 是由 李帅 陈彪 邹伟权 于 2020-07-30 设计创作，主要内容包括：本发明涉及加工技术领域,具体涉及一种整粒黄豆中脲酶的脱除工艺,包括以下步骤：S1.将黄豆洗净,置于黄豆重量的4～6倍的质量浓度为3～5％乙醇溶液浸泡,向乙醇溶液中加入添加剂,黄豆浸泡20～30min；S2.将上述步骤S1浸泡过后的黄豆用清水浸泡20～40min,清洗1～3次,清水温度为40～50℃；S3.将上述步骤S2清洗后的黄豆置于100～115℃烘烤2～3.5h,升温至120～130℃烘烤1～2h,快速降温冷却后灌装。本发明的脱除工艺简单,黄豆中脲酶脱除率高,脲酶活性低,不损害黄豆营养成分,黄豆的外观不破损,颗粒饱满,有光泽,颜色呈亮黄色,并且加入了添加剂还可以缩短烘焙的时间,提高了工作效率。(The invention relates to the technical field of processing, in particular to a process for removing urease from whole soybeans, which comprises the following steps: s1, cleaning soybeans, soaking the cleaned soybeans in an ethanol solution which is 4-6 times of the weight of the soybeans and has a mass concentration of 3-5%, adding an additive into the ethanol solution, and soaking the soybeans for 20-30 min; s2, soaking the soybeans soaked in the step S1 in clean water for 20-40 min, and cleaning for 1-3 times, wherein the temperature of the clean water is 40-50 ℃; s3, baking the soybeans cleaned in the step S2 at 100-115 ℃ for 2-3.5 h, heating to 120-130 ℃, baking for 1-2 h, rapidly cooling, and filling. The method has the advantages of simple removal process, high urease removal rate in the soybeans, low urease activity, no damage to the nutritional ingredients of the soybeans, no damage to the appearances of the soybeans, full granules, luster and bright yellow color, and addition of the additives can shorten the baking time and improve the working efficiency.)

1. A process for removing urease from whole soybeans is characterized by comprising the following steps:

s1, cleaning soybeans, soaking the cleaned soybeans in an ethanol solution which is 4-6 times of the weight of the soybeans and has a mass concentration of 3-5%, adding an additive into the ethanol solution, and soaking the soybeans for 20-30 min;

s2, soaking the soybeans soaked in the step S1 in clean water for 20-40 min, and cleaning for 1-3 times, wherein the temperature of the clean water is 40-50 ℃;

s3, baking the soybeans cleaned in the step S2 at 100-115 ℃ for 2-3.5 h, rapidly cooling, and filling.

2. The process of removing urease from whole soybeans according to claim 1, wherein the additive is a combination of tween-80, isopropyl alcohol and lauryl alcohol.

3. The process for removing urease from whole soybeans according to claim 2, wherein the mass ratio of the tween-80 to the isopropanol to the lauryl alcohol is (5-8) to (1-3).

4. The process of claim 3, wherein the mass ratio of tween-80 to isopropyl alcohol to lauryl alcohol is 6:7: 1.

5. The process for removing urease from whole soybeans according to claim 1, wherein in step S3, the soybeans washed in step S2 are baked at 110 ℃ for 2 hours.

6. The process for removing urease from whole soybeans according to claim 1, wherein the mass ratio of the ethanol solution to the additive in the step S1 is 1 (0.2-0.5).

7. The process for removing urease from whole soybeans according to claim 1, wherein the weight of the clear water used in step S2 is 8-10 times of the weight of the soybeans.

8. The process for the removal of urease from whole soybeans of claim 1 wherein the temperature of the clear water in step S2 is 45 ℃.

Technical Field

The invention relates to the technical field of processing, in particular to a process for removing urease from whole soybeans.

Background

Urease (urease), also known as urease, is an oligomeric enzyme, has a molecular weight of about 293500Da, an isoelectric point of 3.9, has absolute specificity, specifically catalyzes urea to hydrolyze and release ammonia and carbon dioxide, the generated ammonia is absorbed into organisms to accelerate the aging of intestinal mucosa cells, and shows toxicity to bacteria in intestinal tracts, so that the absorption of nutrients in the intestinal tracts is influenced.

Urease is sensitive to heat and is easily deactivated by heating, and during the production process of soybean milk, urease is basically deactivated. Urease has the strongest activity in the enzyme contained in soybean, has the inactivation rate basically same as that of other anti-nutritional factors such as trypsin inhibin and the like in heat treatment, and is easy to detect, so the urease is used as an indicator enzyme for detecting the anti-nutritional factors of the soybean at home and abroad. If the urease activity turns negative, it indicates that other anti-nutritional factors are inactivated.

The common urease removal process is to soak soybeans in an ethanol solution to remove urease in the soybeans, but tests show that the urease removal rate of the soybeans is low, the soybeans still have high activity, and the absorption of intestinal tracts on nutrient substances is influenced, so that the method has room for improvement.

Disclosure of Invention

Aiming at the defects in the prior art, one of the purposes of the invention is to provide a process for removing urease from whole soybeans, which has the advantages of simple removal process, high urease removal rate and low urease activity in the soybeans, does not influence the appearance of the soybeans, and does not damage the nutritional ingredients of the soybeans through soaking, cleaning and curing processes.

The above object of the present invention is achieved by the following technical solutions:

a process for removing urease from whole soybeans comprises the following steps:

s1, cleaning soybeans, soaking the cleaned soybeans in an ethanol solution which is 4-6 times of the weight of the soybeans and has a mass concentration of 3-5%, adding an additive into the ethanol solution, and soaking the soybeans for 20-30 min;

s2, soaking the soybeans soaked in the step S1 in clean water for 20-40 min, and cleaning for 1-3 times, wherein the temperature of the clean water is 40-50 ℃;

s3, baking the soybeans cleaned in the step S2 at 100-115 ℃ for 2-3.5 h, rapidly cooling, and filling.

Preferably, the additive is a compound of tween-80, isopropanol and lauryl alcohol.

Preferably, the mass ratio of the Tween-80 to the isopropanol to the lauryl alcohol is (5-8) to (1-3).

More preferably, the mass ratio of the tween-80 to the isopropanol to the lauryl alcohol is 6:7: 1.

Preferably, in the step S3, the soybeans washed in the step S2 are baked at 110 ℃ for 2 hours.

Preferably, the mass ratio of the ethanol solution to the additive in the step S1 is 1 (0.2-0.5).

Preferably, the weight of the clean water used in the step S2 is 8-10 times of the weight of the soybeans.

Preferably, the temperature of the clean water in the step S2 is 45 ℃.

During the test period of the invention, the soybean is found to be soaked in ethanol, the appearance of the soybean is easily influenced by the ethanol, the color of the soybean is easily darkened, the soybean is not glossy, the removal rate of urease is not high, and the activity of the urease is still higher, so that the inventor finds that the removal rate of the urease in the soybean can be improved and the activity of the urease can be reduced by compounding tween-80, isopropanol and lauryl alcohol as additives through numerous tests, the condition of damaging other nutrient components in the soybean can be further reduced, meanwhile, the additives can improve the appearance of the soybean and avoid the influence of the ethanol on the appearance of the soybean, so that the obtained soybean is not damaged in appearance, full in granules, glossy and bright yellow in color, the addition of the additives can shorten the baking time, improve the working efficiency and obviously reduce the activity of the urease.

In summary, the invention includes at least one of the following beneficial technical effects:

the invention provides a process for removing urease from whole soybeans, which is simple, and the addition of an additive compounded by tween-80, isopropanol and lauryl alcohol can improve the appearance of the soybeans, avoid the influence of ethanol on the appearance of the soybeans, greatly improve the removal rate of the urease from the soybeans, reduce the activity of the urease, and realize industrial production.

Detailed Description

The present invention will be described in further detail below.

In the following examples, part of the raw materials are shown in Table 1.

TABLE 1

Raw materials	Manufacturer of the product
		Tween-80	GUANGDONG RUNHUA CHEMISTRY Co.,Ltd.
Isopropanol (I-propanol)	Guandong Yaohui trade company Limited
		Lauryl alcohol	Shanghai Jinsui Biotech Co., Ltd