阅读说明：本技术 一种整粒黄豆中胰蛋白酶抑制剂的脱除工艺 (Process for removing trypsin inhibitor in whole soybeans ) 是由 陈彪 李帅 邹伟权 于 2020-07-30 设计创作，主要内容包括：本发明属于生物制品优化技术领域,具体涉及一种整粒黄豆中胰蛋白酶抑制剂的脱除工艺。本发明提供的脱除工艺,将整粒黄豆置于乙醇溶液中,然后经浸泡、清洗、升温、降温处理等过程完成。本发明提供的脱除工艺,以整粒大豆为原料,不损害大豆营养成分,不影响外观,可以有效脱除大豆中的胰蛋白酶抑制剂,脱除效率高达95％以上,显著提高了豆类中营养素的吸收率,降低了豆类食用后,引起的身体不适或豆制食品感官上的缺陷。(The invention belongs to the technical field of biological product optimization, and particularly relates to a process for removing trypsin inhibitor from whole soybeans. The removing process provided by the invention is implemented by placing whole soybeans in an ethanol solution, and then carrying out processes of soaking, cleaning, heating, cooling and the like. The removal process provided by the invention takes whole soybeans as raw materials, does not damage the nutritional ingredients of the soybeans, does not influence the appearance, can effectively remove the trypsin inhibitor in the soybeans, has the removal efficiency of over 95 percent, obviously improves the absorption rate of nutrients in the beans, and reduces the physical discomfort or the sensory defects of the bean foods caused by eating the beans.)

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

s1, placing soybeans in clear water, washing off surface floating soil, then soaking in 3-5% ethanol water solution for 5-10 min, and then soaking and washing with clear water for 3-5 times to obtain primarily treated soybeans;

s2, placing the primarily treated soybeans obtained in the step S1 in a protein treatment solution for treatment for 20-30 min, then washing with water for 1-2 min, and draining to obtain the treated soybeans;

s3, placing the processed soybeans obtained in the step S2 in an oven, adjusting the temperature to 105-110 ℃, baking for 1.5-2.5 hours, then heating to 118-125 ℃, baking for 0.8-1.2 hours, taking out, rapidly cooling, and cooling to 20-25 ℃ to obtain the soybean milk.

2. The process for removing trypsin inhibitors from whole soybeans according to claim 1, wherein the protein treatment solution of step S2 contains the following components in percentage by weight: 0.5-1% of alpha-amylase, 1-3% of papain, 1-2% of vitamin C, 0.8-1.5% of subtilisin, 3-5% of a protein protective agent, 0.2-0.5% of a bactericide, 0.1-0.3% of a cosolvent and 86.7-93.4% of water.

3. The process for removing trypsin inhibitors from whole soybeans according to claim 2, wherein the protein treatment solution of step S2 contains the following components and their percentages by weight: 0.8% of alpha-amylase, 2% of papain, 1.5% of vitamin C, 1.2% of subtilisin, 4% of protein protective agent, 0.3% of bactericide, 0.2% of cosolvent and 90.0% of water.

4. The process for removing trypsin inhibitor from whole soybeans as claimed in claim 2, wherein the protein protecting agent is a mixture of malic acid and lactobacillus plantarum in a weight ratio of 1-3: 5 to 8.

5. The process for the removal of trypsin inhibitors from whole soybeans as claimed in claim 4, wherein the protein protecting agent is a mixture of malic acid and Lactobacillus plantarum in a weight ratio of 2: 7.

6. The process for removing trypsin inhibitor from whole soybeans as claimed in claim 2, wherein the bactericide is prepared from allicin and tea tree essential oil in a weight ratio of 9-11: 2 to 5.

7. The process for removing trypsin inhibitors from whole soybeans as claimed in claim 6, wherein the bactericide is a mixture of allicin and tea tree essential oil in a weight ratio of 10: 3, and (3).

8. The process for removing trypsin inhibitor from whole soybeans according to claim 2, wherein the cosolvent is composed of isooctanol and tween-80 in a weight ratio of 1-2: 10 to 15.

9. The process for the removal of trypsin inhibitors from whole soybeans as claimed in claim 8, wherein the cosolvent is composed of isooctanol, tween-80 in a weight ratio of 1.5: 13 of the composition.

Technical Field

The invention belongs to the technical field of biological product optimization, and particularly relates to a process for removing trypsin inhibitor from whole soybeans.

Background

Trypsin inhibitor is widely present in beans, cereals, oil crops and other plants. Trypsin inhibitors are distributed throughout these crops, but are found primarily in the seeds of the crops. Within the seed, trypsin inhibitors are distributed primarily in tissues or organs rich in protein, localized to protein bodies, vacuoles, or present in the cytosol. For example, the content of trypsin inhibitors in the seeds of soybeans and mung beans can reach 6 to 8 percent of the total protein. Trypsin inhibitors vary in iron activity from crop seed to crop seed. Trypsin inhibition activity is usually highest in soybean.

Two protease inhibitors exist in egg white of birds-ovomucoid and ovalbumin protease inhibition. Ovomucoid inhibits the activity of porcine, ovine and bovine trypsin, but not human trypsin. The ovalbumin protease inhibitor can inhibit trypsin and chymotrypsin activity of cattle and sheep. Their presence prevents the breakdown of proteins and prevents the propagation of bacteria in eggs, thus having the effect of protecting the yolk and the embryo of the egg. They are also responsible for the indigestibility and susceptibility to diarrhea following ingestion of raw eggs.

According to the book of the Chinese light industry Press, Soybean products technology, about 7-10 trypsin inhibins are contained in the soybeans, so far, two trypsin enzymes are purified by scientists, and the rest trypsin inhibins cannot be extracted so far. The heat stability of the trypsin inhibin is very high, the residual activity of the trypsin inhibin is still more than 89% when the soybeans are heated at 100 ℃ for 60 minutes, and the activity of the trypsin inhibin cannot be obviously reduced by increasing the heat treatment time. This is the most interesting problem in the soybean production process. Soybean is a plant which can not be eaten by human beings, and human beings need to take protein nutrition from the soybean by heat processing, because of the existence of trypsin inhibin in the soybean, once the soybean is heated to 65 ℃, the trypsin inhibin causes the soybean protein to be catalyzed by chemical components such as high temperature, high acid, high alkali and the like and biological action to generate heat denaturation, thereby greatly destroying the natural structure of the soybean protein and leading part or most of the protein to be denatured and disappear. As long as trypsin inhibin remains in soybeans and bean products, when people eat whole-grain soybeans, the digestion rate is less than 35 percent, most of the rest bean slice components are discharged out of the body from excrement, so that the dyspepsia is caused, and the stomach is also troubled by some people, so that the people are afraid of eating the soybeans and the bean products; however, when people eat soybeans and bean products into intestines and stomach, the trypsin inhibitor not only prevents the digestion and absorption of protein nutrition of the soybeans, but also destroys and prevents the digestion and absorption of other protein nutrition in the body, and also generates toxicity which is harmful to human health and can cause slight food poisoning of eaters, wherein the poisoning symptoms mainly comprise abdominal pain, nausea, stomach distension, diarrhea, dizziness and malnutrition and cause various diseases.

Disclosure of Invention

Aiming at the defects generally existing in the prior art, the invention provides a process for removing trypsin inhibitor from whole soybeans. The removal process provided by the invention takes whole soybeans as raw materials, does not damage the nutritional ingredients of the soybeans, does not influence the appearance, can effectively remove trypsin inhibitors in the soybeans, has the removal efficiency of over 95 percent, and obviously improves the absorption rate of nutrients in beans.

In order to achieve the purpose, the invention adopts the technical scheme that:

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

s1, placing soybeans in clear water, washing off surface floating soil, then soaking in 3-5% ethanol water solution for 5-10 min, and then soaking and washing with clear water for 3-5 times to obtain primarily treated soybeans;

s2, placing the primarily treated soybeans obtained in the step S1 in a protein treatment solution for treatment for 20-30 min, then washing with water for 1-2 min, and draining to obtain the treated soybeans;

s3, placing the processed soybeans obtained in the step S2 in an oven, adjusting the temperature to 105-110 ℃, baking for 1.5-2.5 hours, then heating to 118-125 ℃, baking for 0.8-1.2 hours, taking out, rapidly cooling, and cooling to 20-25 ℃ to obtain the soybean milk.

Preferably, the protein treatment solution in step S2 includes the following components and their weight percentages: 0.5-1% of alpha-amylase, 1-3% of papain, 1-2% of vitamin C, 0.8-1.5% of subtilisin, 3-5% of a protein protective agent, 0.2-0.5% of a bactericide, 0.1-0.3% of a cosolvent and 86.7-93.4% of water.

Preferably, the protein treatment solution in step S2 includes the following components and their weight percentages: 0.8% of alpha-amylase, 2% of papain, 1.5% of vitamin C, 1.2% of subtilisin, 4% of protein protective agent, 0.3% of bactericide, 0.2% of cosolvent and 90.0% of water.

Preferably, the protein protective agent is prepared from malic acid and lactobacillus plantarum in a weight ratio of 1-3: 5 to 8.

Preferably, the protein protective agent is prepared from malic acid and lactobacillus plantarum in a weight ratio of 2: 7.

Preferably, the bactericide is prepared from allicin and tea tree essential oil in a weight ratio of 9-11: 2 to 5.

Preferably, the bactericide is prepared from allicin and tea tree essential oil in a weight ratio of 10: 3, and (3).

Preferably, the cosolvent is prepared from isooctanol and tween-80 in a weight ratio of 1-2: 10 to 15.

Preferably, the cosolvent is prepared from isooctanol and tween-80 in a weight ratio of 1.5: 13 of the composition.

In the invention, the whole soybeans are used as raw materials, and the trypsin inhibitor is directly removed from the whole soybeans, so that the side effects caused by the trypsin inhibitor when the soybeans are eaten are reduced, and other nutritional values of the soybeans are not damaged. In the actual process for removing the trypsin inhibitor, the inventor finds that after being treated by an ethanol solution, soybeans are treated in a protein treatment solution for a period of time, so that the specific inactivation of the trypsin inhibitor can be caused, and the activity of other proteins is not influenced.

In addition, the protein treatment liquid is added with the bactericide, so that various bacteria are effectively prevented from breeding in the treatment process, the soybeans are further protected from being infected, and the loss of other nutritional ingredients in the soybeans is effectively avoided due to the addition of the protein protective agent.

Compared with the prior art, the technology for removing the trypsin inhibitor from the whole soybeans provided by the invention has the following advantages:

(1) according to the removal process provided by the invention, the whole soybeans are used as raw materials, and other nutritional ingredients in the soybeans are not damaged in the removal process, so that the appearance is not influenced;

(2) according to the removal process provided by the invention, in the removal process, the protein finishing liquid is added, so that bacteria can be effectively killed, the protein protective agent avoids the damage of other nutritional ingredients in the soybeans, and various enzymes such as papain added in the process can accelerate the degradation of the trypsin inhibitor, improve the removal efficiency and reduce the removal time;

(3) the removal process provided by the invention is prepared only by the processes of cleaning, soaking, treating, baking and the like, the preparation process is simple, expensive components are not needed, the production cost is greatly reduced, the removal efficiency is high, and the edible range of soybeans is expanded.

Detailed Description

The present invention is further explained with reference to the following specific examples, but it should be noted that the following examples are only illustrative of the present invention and should not be construed as limiting the present invention, and all technical solutions similar or equivalent to the present invention are within the scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.

Wherein, the reagents used in the invention are all common reagents and can be purchased from common reagent production and sale companies.