阅读说明：本技术 一种豆渣乳化剂 (Bean dreg emulsifier ) 是由 赵杰 殷宝茹 郑妍 于 2018-12-29 设计创作，主要内容包括：本发明提供了一种改性豆渣,所述改性豆渣中可溶膳食纤维的含量为40％-55％；所述改性豆渣粉末中不可溶膳食纤维的含量为5％-20％；所述改性豆渣粉末中蛋白的含量为15％-25％；本发明还提供了一种所述改性豆渣的制备方法,将豆渣原料经酶解、水热获得；本发明还提供了一种含有所改性豆渣的水包油乳液及其制备方法；本发明还提供了一种稳定水包油乳液的方法；本发明还提供了一种含有改性豆渣或含有改性豆渣的水包油乳液的食品、化妆品。(The invention provides modified bean dregs, wherein the content of soluble dietary fibers in the modified bean dregs is 40-55%; the content of insoluble dietary fiber in the modified bean dreg powder is 5-20%; the content of protein in the modified bean dreg powder is 15% -25%; the invention also provides a preparation method of the modified bean dregs, which is obtained by carrying out enzymolysis and hydrothermal treatment on the bean dregs; the invention also provides an oil-in-water emulsion containing the modified bean dregs and a preparation method thereof; the invention also provides a method of stabilizing an oil-in-water emulsion; the invention also provides food and cosmetics containing the modified bean dregs or the oil-in-water emulsion containing the modified bean dregs.)

1. The modified bean dregs are characterized in that: the content of soluble dietary fiber in the modified bean dregs is 40-55% by dry substance in the modified bean dregs; the content of insoluble dietary fiber in the modified bean dregs is 5-20%; the content of protein in the modified bean dregs is 15-25%.

2. The method for preparing modified bean dregs according to claim 1, characterized by comprising the following steps:

A) treating the mixture of the bean dreg raw material and water by using carbohydrase to obtain bean dreg enzymolysis liquid; preferably, the mixture of the bean dregs and the water is treated by carbohydrase and protease; and

B) carrying out hydrothermal treatment on the bean dreg enzymolysis liquid;

preferably, the method also comprises the step of concentrating and/or drying after the step B); preferably, the drying means is selected from: spray drying, freeze drying, drying under reduced pressure, boiling drying, infrared drying, microwave drying, more preferably spray drying; the preferred concentration method is vacuum distillation, membrane filtration, freeze concentration, crystallization concentration, and three-phase concentration.

3. The method of claim 2, wherein the hydrothermal treatment of step B) has a pH of 3.0 to 6.0; the temperature of the hydrothermal treatment is preferably 110-140 ℃; the preferred hydrothermal treatment pressure is 1.5-3.5 MPa; the hydrothermal treatment time is preferably 1-4 hr.

4. The method of claim 2, wherein the carbohydrase of step a) is selected from the group consisting of: cellulase, hemicellulase, ligninase; the protease of step a) is selected from: acid protease, alkaline protease, bromelain, papain; preferably, one or more combinations of carbohydrases are used; the pH value of the enzymolysis is preferably 4.0-6.0; preferably enzymolysis time is 1-4 hr; the preferred enzymolysis temperature is 45-65 ℃; preferably, in the step A), the content of the raw bean dregs protein is 15-25%, the content of the soybean insoluble dietary fiber is 50-60%, and the content of the soybean soluble dietary fiber is 1-5%.

5. An oil-in-water emulsion characterized by: the oil-in-water emulsion contains the modified bean dregs of claim 1 or the modified bean dregs prepared by the method of any one of claims 2 to 4;

preferably, the oil-in-water emulsion contains 5-15 parts by weight of modified bean dregs, 35-85 parts by weight of water and 10-50 parts by weight of grease; and/or

Preferably, the oil-in-water emulsion has a creaming index of less than 5%.

6. The method of preparing the oil-in-water emulsion containing the modified okara of claim 5, comprising the steps of:

1) mixing the modified bean dregs of claim 1 or the modified bean dregs prepared by the method of any one of claims 2 to 4 with water and grease to obtain a modified bean dregs oil-water mixture;

preferably, the modified bean dregs oil-water mixture further contains pigment, antioxidant, vitamin, crystal modifier, essence, mineral, protein, starch, colloid, mineral, salt, emulsifier, dietary fiber, sugar, phytosterol or any combination of the above;

preferably, the saccharide is selected from: glucose, maltose, sucrose, lactose;

preferably, the oil and fat is selected from at least one of vegetable oil and fat, animal oil and fat, a mixture of vegetable oil and fat and animal oil and fat, a fraction of vegetable oil and fat, animal oil and fat or a mixture of vegetable oil and fat and animal oil and fat, and chemical or enzymatic ester exchange oil and fat, and mineral oil; for example, the vegetable oil is selected from at least one of rice oil, sunflower seed oil, high oleic sunflower seed oil, canola oil, rapeseed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass endive seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, palm kernel oil, and palm stearic acid; the animal fat is at least one selected from beef tallow, lard, milk fat and fish oil; the mineral oil is selected from oils of fossil origin;

preferably, the mineral is selected from: calcium, magnesium, zinc, iron;

preferably, after the step 1), the method further comprises the step of emulsifying the modified bean dregs obtained in the step 1) by mixing oil and water;

2) carrying out high-pressure homogenization treatment on the modified bean dreg oil-water mixture to obtain an oil-in-water emulsion;

preferably, the oil-water mixture is stirred at a high speed before high-pressure homogenization treatment;

preferably, the high-speed stirring rotating speed is 10000-; preferably, the high-speed shearing time is 1-2 min;

preferably, the high-pressure homogenizing pressure is 20-60 MPa; preferably, the high-pressure homogenization time is 2-4 min; preferably, the high-pressure homogenization is carried out at a temperature of 45-65 ℃.

7. The method for preparing the oil-in-water emulsion containing the modified bean dregs as claimed in claim 6, wherein the step 1) further comprises the following steps:

a) mixing the modified bean dregs with water to obtain a water phase part; and

b) mixing the water phase part with grease to obtain a modified bean dreg oil-water mixture;

preferably, the step b) comprises adding the grease into the water phase part in a container, or adding the water phase part into the grease, or adding the water phase part and the grease into the container simultaneously to perform an emulsification operation to obtain the modified bean dregs oil-water mixture;

preferably, the emulsification operation temperature in the step b) is 45-65 ℃;

preferably, said step b) is carried out in a vessel selected from the group consisting of a vessel having at least one function of ultrasound, shaking, shearing, irradiation, stirring, colloid mill, homogenization.

8. A food product comprising the modified okara of claim 1 or comprising the modified okara prepared according to any one of claims 2 to 4 or comprising the oil-in-water emulsion of claim 5 or comprising the oil-in-water emulsion prepared according to any one of claims 6 or 7, said food product being selected from: at least one of yoghourt, milk powder, condensed milk, ice cream, frozen sucker, milk tea, milk beverage, salad dressing, mayonnaise, cake, donut, egg tart, fine dried noodles, rice flour, steamed bread, biscuit, soybean beverage, functional beverage, cold drink, ham sausage, luncheon meat, dried meat floss, special meal food for patients with diabetes or hypertension.

9. Cosmetic product comprising the modified okara of claim 1 or comprising the modified okara prepared according to any one of claims 2 to 4 or comprising the oil-in-water emulsion of claim 5 or comprising the oil-in-water emulsion prepared according to any one of claims 6 or 7, said cosmetic product being chosen from: at least one of shampoo, hair conditioner, hair tonic, hairdressing gel, lipstick, facial cleanser, shaving foam, facial cleanser, lotion, and hand sanitizer.

10. A method for improving the stability of an oil-in-water emulsion, characterized in that an oil-in-water emulsion is prepared using the modified okara of claim 1 or the modified okara prepared by the method of any one of claims 2 to 4.

Technical Field

The invention relates to the field of food, in particular to a high-performance emulsifier taking bean dregs as raw materials.

Background

Emulsions are dispersions in which one liquid is dispersed as small droplets in another liquid with which it is immiscible, and emulsions can be divided into two types, namely: oil droplets are dispersed in an aqueous medium (oil-in-water type) and water droplets are dispersed in an oil phase medium (water-in-oil type). The emulsion is a thermodynamically unstable system, the stability of the emulsion is temporary and relative, and a relatively stable emulsion system is mainly influenced by factors such as the type of an emulsifier, interfacial tension, interfacial film, the particle size of the emulsion, emulsion charge and the like.

An emulsion is also essential, except that it comprises an aqueous phase and an oil phase. The emulsifier is of various types, and commonly comprises polysaccharide, protein and micromolecular surfactant, and the emulsifier can effectively reduce the interfacial tension of oil and water, prevent the coalescence among particles and form a stable emulsion system. In recent years, with the enhancement of food safety awareness, people prefer to select natural macromolecular emulsifiers instead of small molecular surfactants.

The bean dregs are byproducts of soymilk, tofu and isolated protein, and contain rich dietary fiber and protein, wherein the content of the dietary fiber is about 60 percent (the content of soluble dietary fiber is 5 percent, and the content of insoluble dietary fiber is 55 percent), the content of the protein is 15-20 percent, and the utilization value of the bean dregs is limited by more insoluble dietary fiber. At present, many scholars aim to modify the bean dregs or extract materials with high functional characteristics to improve the utilization value of the bean dregs, and CN 102125228A adopts the processes of transaminase enzymolysis, homogenization, high-pressure spray drying and the like to modify the bean dregs so that some insoluble substances are converted into soluble substances, and the increase of the soluble substances leads to the improvement of the hydrophily and lipophilicity to a certain degree, but more insoluble substances still exist in the modified bean dregs, and the patent does not evaluate the integral emulsification performance of the modified bean dregs. CN 107647286A modifies the bean dregs, extracts the water-soluble fiber, and the production process is complicated, and can produce secondary by-products, and need use organic solvents such as ethanol, increases the risk of production. CN 107242578A extracts dietary fiber and protein from bean dregs by ultrafiltration and freeze drying, and has high production cost. At present, no report that the modified bean dregs are directly used as an oil-in-water type emulsifier exists.

The invention aims to provide a high-performance emulsifier taking bean dregs as raw materials and a preparation process thereof. The bean dreg powder is subjected to enzymolysis-hydrothermal-spray drying treatment to prepare modified bean dreg powder, insoluble dietary fibers in the powder do not need to be removed, and the modified bean dreg powder can be directly used as an emulsifier to prepare an oil-in-water emulsion with uniform texture and good stability. The processing process has simple process, easy operation and short period, does not generate waste water and secondary by-products, and realizes the hundred percent utilization of raw materials.

Disclosure of Invention

In a first aspect, the invention provides modified bean dregs, wherein the content of soluble dietary fibers in the modified bean dregs is 40-55%; the content of insoluble dietary fiber in the modified bean dreg powder is 5-20%; the content of protein in the modified bean dregs powder is 15-25%.

In a second aspect, the present invention provides a method for preparing modified bean dregs according to the first aspect, comprising the following steps:

A) treating the mixture of bean dregs and water by using carbohydrase to obtain bean dregs enzymatic hydrolysate; and

B) carrying out hydrothermal treatment on the bean dreg enzymolysis liquid.

In a particular embodiment, a step of drying after step B) is also included.

In a particular embodiment, the mixture of okara and water is treated with carbohydrase and protease.

In a particular embodiment, the pH of the hydrothermal treatment of step B) is between 3.0 and 6.0;

in a specific embodiment, the hydrothermal treatment temperature is 110-;

in a specific embodiment, the hydrothermal treatment pressure is from 1.5 to 3.5 MPa;

in a specific embodiment, the hydrothermal treatment time is 1-4 hr;

in a specific embodiment, the mass ratio of the raw materials of the bean dregs and the water in the step A) is 1:1-1: 30.

In a specific embodiment, the mass ratio of the raw materials of the bean dregs and the water in the step A) is 1:4-1: 20.

In a specific embodiment, the mass ratio of the raw materials of the bean dregs and the water in the step A) is 1:4-1: 19.

In a specific embodiment, the carbohydrase in step a) is 0.1-1 mass% based on the mass of the raw material of the okara.

In a specific embodiment, the carbohydrase in step a) is 0.3-0.7 mass% based on the mass of the okara raw material.

In a particular embodiment, the carbohydrase of step a) is selected from: cellulase, hemicellulase, ligninase, protease selected from: acid protease, alkaline protease, bromelain, papain;

in a particular embodiment, said step a) uses one or more combinations of carbohydrases;

in a specific embodiment, the enzymatic pH is 4.0 to 6.0;

in a specific embodiment, the enzymolysis time is 1-4 hr;

in a specific embodiment, the enzymatic hydrolysis temperature is 45-65 ℃;

in a specific embodiment, the content of the raw bean dregs protein in the step A) is 15-25%, the content of the soybean insoluble dietary fiber is 50-60%, and the content of the soybean soluble dietary fiber is 1-5%;

in a third aspect, the present invention also provides an oil-in-water emulsion comprising the modified okara of the first aspect or the modified okara prepared by the method of the second aspect.

In a specific embodiment, the oil-in-water emulsion comprises 5-15 parts by weight of modified bean dregs, 35-85 parts by weight of water and 10-50 parts by weight of grease.

In a particular embodiment, the oil-in-water emulsion has a uniform, fine texture, and no sediment or oil slick.

In a particular embodiment, the oil-in-water emulsion creaming index is less than 5%.

In a fourth aspect, the present invention also provides a process for the preparation of an oil-in-water emulsion according to the third aspect, said process comprising 1) mixing the modified okara according to the first aspect of the present invention or the modified okara prepared according to the second aspect of the present invention with water and a fat to obtain an oil-water mixture; 2) carrying out high-pressure homogenization treatment on the oil-water mixture to obtain an oil-in-water emulsion;

in a specific embodiment, the miscella further comprises a pigment, an antioxidant, a vitamin, a crystal modifier, a flavor, a mineral, a protein, a starch, a colloid, a mineral, a salt, an emulsifier, a dietary fiber, a sugar, a phytosterol, or any combination thereof;

in a particular embodiment, the saccharide is selected from the group consisting of: glucose, maltose, sucrose, lactose;

in a specific embodiment, the oil and fat is selected from at least one of vegetable oil and fat, animal oil and fat, a mixture of vegetable oil and fat and animal oil and fat, a fraction of vegetable oil and fat, animal oil and fat or a mixture of vegetable oil and fat and animal oil and fat, and chemically or enzymatically transesterified oil and fat, mineral oil;

in a specific embodiment, the vegetable oil is selected from at least one of rice oil, sunflower seed oil, high oleic sunflower seed oil, canola oil, rapeseed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, palm kernel oil, and palm stearic acid;

in a specific embodiment, the animal fat is selected from at least one of beef tallow, lard, milk fat, fish oil;

in a particular embodiment, the mineral oil is selected from fats and oils of fossil origin;

in a particular embodiment, the fossil-derived oil or fat includes oil or fat derived from petroleum, natural gas, coal, shale gas, shale oil;

in a particular embodiment, the mineral oil is selected from at least one of alkanes, alkenes, aromatics;

in a particular embodiment, the mineral is selected from: calcium, magnesium, zinc, iron;

in a specific embodiment, in the step 2), the oil-water mixture is subjected to high-speed stirring treatment before high-pressure homogenization treatment;

in a specific embodiment, the high speed stirring rotation speed is 10000-;

in a specific embodiment, the high shear time is from 1 to 2 min;

in a specific embodiment, the high pressure homogenization pressure is 20 to 60 MPa;

in a specific embodiment, the high pressure homogenization time is 2-4 min;

in a specific embodiment, the high pressure homogenization temperature is from 45 ℃ to 65 ℃.

In a fifth aspect, the present invention provides a cosmetic product comprising the modified okara of the first aspect or comprising the modified okara prepared by the method of the second aspect or comprising the oil-in-water emulsion of the third aspect or comprising the oil-in-water emulsion prepared by the method of the fourth aspect, the cosmetic product being selected from: shampoos such as shampoo, hair conditioner, etc.; hair tonic, hair treatment cream, etc.; various skin cosmetics such as lipstick, cleansing cream, shaving foam, facial cleanser, milky lotion, hand cleanser, etc.;

in a sixth aspect, the present invention provides a food product comprising a modified okara as described in the first aspect above or comprising a modified okara as prepared by the process as described in the second aspect above or comprising an oil-in-water emulsion as described in the third aspect above or comprising an oil-in-water emulsion as prepared by the process as described in the fourth aspect above, said food product being selected from: dairy products such as yogurt, milk powder, and condensed milk; frozen desserts such as ice cream and ice lolly; milk tea, milk beverage, etc.; salad dressing, mayonnaise, and other dressing dressings; baked goods such as cakes, donuts, egg tarts, and the like.

In a seventh aspect, the present invention provides a method of improving the stability of an oil-in-water emulsion, characterised in that an oil-in-water emulsion is prepared using a modified okara according to the first aspect of the invention or a modified okara prepared by the method according to the second aspect of the invention.

In an eighth aspect, the present invention provides a food product comprising the modified okara of the first aspect or comprising the modified okara prepared by the method of the second aspect or comprising the oil-in-water emulsion of the third aspect or comprising the oil-in-water emulsion prepared by the method of the fourth aspect, the food product being selected from: staple foods such as fine dried noodles, rice flour, steamed bread and the like; baked goods such as bread and cookies; drinks such as soybean drinks, functional drinks, refreshing drinks, etc.; meat emulsion products such as ham sausage, luncheon meat, dried meat floss, etc.; at least one of special meal food for patients with diabetes and hypertension.

Detailed Description

Definition of

Unless otherwise indicated, the terms herein have the same meaning as commonly understood by one of ordinary skill in the art, e.g., in reference to the starting materials and products, operating steps, process parameters, equipment and tools used, and units of values.

As used herein, the terms "comprises" and "comprising" mean either open or closed. For example, the term "comprises" or "comprising" may mean that other elements or steps or other elements not listed may also be included or included, or that only the listed elements or steps or other elements may be included or included.

Herein, the term "about" (e.g., in component amounts and reaction parameters) is to be interpreted in a sense that is generally understood by those skilled in the art. In general, the term "about" may be understood as any value within plus or minus 5% of a given value, for example, about X may represent any value in the range of 95% X to 105% X.

It is also to be understood that the specific values given herein (e.g., in component ratios, reaction temperatures, and reaction times) are not to be construed as individual values, but are to be construed to provide endpoints of a range and other ranges that can be combined with one another. For example, when it is disclosed that the reaction can be carried out for 1 hour or 5 hours, it is also correspondingly disclosed that the reaction can be carried out for 1 to 5 hours.

In a first aspect, the invention provides modified bean dregs, wherein the content of soluble dietary fibers in the modified bean dregs is 40-55%; the content of insoluble dietary fiber in the modified bean dreg powder is 5-20%; the content of protein in the modified bean dregs powder is 15-25%.

As used herein, the term "dietary fiber" refers to plant-derived food ingredients, primarily polysaccharides and lignin, that are not broken down by enzymes in the human digestive tract. Dietary fiber can be broadly divided into soluble fiber and insoluble fiber. The soluble fiber is soluble in water, becomes gel-like semifluid after absorbing water, is easy to ferment under the action of bacteria in colon to generate gas and physiological activity byproducts, and is a prebiotic. Insoluble fibers are insoluble in water, are metabolically inert, provide a feeling of engorgement, and may be unfermented.

The modified bean dregs provided by the first aspect of the invention are different from unmodified and other modified bean dregs, have good emulsifying property, can prepare oil-in-water emulsion with uniform texture and good stability, are natural and healthy, and can be widely applied to the field of food processing.

The modified bean dregs provided by the first aspect of the invention can be used for preparing the oil-in-water emulsion with uniform and fine texture, good stability, no precipitation and no floating oil.

In a second aspect, the present invention provides a method for preparing modified bean dregs according to the first aspect, comprising the following steps:

A) treating the mixture of the bean dreg raw material and water by using carbohydrase to obtain bean dreg enzymolysis liquid; and

B) carrying out hydrothermal treatment on the bean dreg enzymolysis liquid.

In a particular embodiment, a step of drying and/or concentrating after step B) is also included.

In a particular embodiment, the drying step is selected from: spray drying, freeze drying, drying under reduced pressure, boiling drying, infrared drying, and microwave drying.

In a particular embodiment, the drying step is spray drying.

In a specific embodiment, the concentration mode is vacuum distillation, membrane filtration, freeze concentration, crystallization concentration, three-phase concentration.

In a specific embodiment, the spray drying parameters are 150 ℃ at an inlet and 190 ℃ at an outlet, and 75 ℃ to 95 ℃.

In a particular embodiment, the mixture of okara material and water is treated with carbohydrase and protease.

In a specific embodiment, the mass ratio of the raw materials of the bean dregs and the water in the step A) is 1:1-1: 30.

In a specific embodiment, the mass ratio of the raw materials of the bean dregs and the water in the step A) is 1:4-1: 20.

In a specific embodiment, the mass ratio of the raw materials of the bean dregs and the water in the step A) is 1:4-1: 19.

In a specific embodiment, the carbohydrase in step a) is 0.1-1 mass% based on the mass of the raw material of the okara.

In a specific embodiment, the carbohydrase in step a) is 0.3-0.7 mass% based on the mass of the okara raw material.

In a particular embodiment, the pH of the hydrothermal treatment of step B) is between 3.0 and 6.0.

In one specific embodiment, the hydrothermal treatment temperature is 110-.

In a particular embodiment, the hydrothermal treatment pressure is from 1.5 to 3.5 MPa.

In a specific embodiment, the hydrothermal treatment time is from 1 to 4 hr.

In a particular embodiment, the carbohydrase of step a) is selected from: cellulase, hemicellulase, ligninase.

In a particular embodiment, the protease of step a) is selected from the group consisting of: acid protease, alkaline protease, bromelain and papain.

In a particular embodiment, said step a) uses one or more combinations of carbohydrases.

In a specific embodiment, the enzymatic pH is from 4.0 to 6.0.

In a specific embodiment, the enzymatic hydrolysis time is 1-4 hr.

In a specific embodiment, the enzymatic hydrolysis temperature is 45-65 ℃.

In a specific embodiment, the content of the raw material protein of the bean dregs in the step A) is 15-25%, the soybean insoluble dietary fiber is 50-60%, and the soybean soluble dietary fiber is 1-5%.

In a specific embodiment, the raw material of the bean dregs used in the step A) is derived from solid byproducts obtained in the processing of soybean milk, bean curd, soybean protein isolate and the like.

The bean dregs contain 85% of water, 3.0% of protein, 0.5% of fat and 8.0% of carbohydrate (cellulose, polysaccharide and the like). The content of each component in the raw materials of the bean dregs in the step A) is calculated by the weight of dry matters of the bean dregs.

In a specific embodiment, the amount of water in step A) is 4-19 times the total weight of the okara (by mass) based on the weight of the dry matter of the okara.

In a specific embodiment, the mixture of the okara material and water is adjusted in pH using an organic or inorganic acid and an aqueous solution thereof before the enzymatic hydrolysis.

In a particular embodiment, the organic or inorganic acid is selected from hydrochloric acid, phosphoric acid, acetic acid.

In a particular embodiment, the hydrothermal reaction is carried out in a pressure-containing vessel.

The hydrothermal reaction or hydrothermal treatment refers to an operation of bringing a raw material into contact with water under a certain temperature and a certain pressure to perform a reaction. Generally, the hydrothermal reaction is carried out in a pressure-bearing vessel, the boiling point of water is increased by pressure rise, and the boiling point of water is made to exceed 100 ℃ under a pressure higher than normal atmospheric pressure, so that the high-temperature and high-pressure reaction is realized. It will be understood by those skilled in the art that, when the hydrothermal reaction temperature is determined, the reaction pressure should not be lower than the pressure at which it is achieved that the boiling point of water reaches that temperature.

In a particular embodiment, the hydrothermal reaction is carried out at a temperature that is greater than or equal to a pressure at which the boiling point of water reaches that temperature.

In a specific embodiment, in order to prevent excessive enzymolysis, the content of soluble dietary fiber, insoluble dietary fiber and protein in the mixture of the bean dregs and the water is sampled and detected on line in the enzymolysis process of the step A), and the reaction time is adjusted according to the detection result.

In a third aspect, the present invention also provides an oil-in-water emulsion comprising the modified okara of the first aspect or the modified okara prepared by the method of the second aspect.

In a specific embodiment, the oil-in-water emulsion comprises 5-15 parts by weight of modified bean dregs, 35-85 parts by weight of water and 10-50 parts by weight of grease.

The oil-in-water emulsion has uniform and fine texture and no precipitation or oil slick.

In a particular embodiment, the oil-in-water emulsion creaming index is less than 5%.

The oil-in-water emulsion of the third aspect of the invention has the characteristics of uniform and fine texture, no precipitation or oil slick and the like.

In a fourth aspect, the present invention also provides a method for preparing an oil-in-water emulsion, the method comprising 1) mixing the modified okara according to the first aspect of the present invention or the modified okara prepared according to the second aspect of the present invention with water and a fat to obtain a modified okara oil-water mixture; and 2) carrying out high-pressure homogenization treatment on the oil-water mixture to obtain an oil-in-water emulsion.

In a specific embodiment, the oil and water mixture further comprises pigments, antioxidants, vitamins, crystal modifiers, flavors, minerals, proteins, starches, colloids, minerals, salts, emulsifiers, dietary fibers, sugars, phytosterols, or any combination thereof.

In a particular embodiment, the saccharide is selected from the group consisting of: glucose, maltose, sucrose, lactose;

in a specific embodiment, the oil and fat is selected from at least one of vegetable oil and fat, animal oil and fat, a mixture of vegetable oil and fat and animal oil and fat, a fraction of vegetable oil and fat, animal oil and fat or a mixture of vegetable oil and fat and animal oil and fat, and chemically or enzymatically transesterified oil and fat, and mineral oil.

In a specific embodiment, the vegetable oil is selected from at least one of rice oil, sunflower seed oil, high oleic sunflower oil, canola oil, rape oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, palm kernel oil, and palm stearic acid.

In a particular embodiment, the animal fat is selected from at least one of beef tallow, lard, milk fat, fish oil.

In a particular embodiment, the mineral oil is selected from fats and oils of fossil origin.

In a particular embodiment, the fossil-derived oil comprises oil derived from petroleum, natural gas, coal, shale gas, shale oil.

In a particular embodiment, the mineral oil is selected from at least one of alkanes, alkenes, aromatics.

In a particular embodiment, the mineral is selected from: calcium, magnesium, zinc, iron.

In a specific embodiment, the step 1) is followed by emulsification treatment of the modified bean dregs obtained in the step 1).

In a particular embodiment, the emulsification treatment comprises the use of emulsification treatment methods commonly used in the art.

In a specific embodiment, the step 1) comprises a) mixing the modified okara with water to obtain an aqueous phase portion; b) mixing the water phase part and the grease to obtain an oil-water mixture.

In a particular embodiment, said step b) comprises adding the oil to the aqueous portion or adding the aqueous portion to the oil or adding the aqueous portion and the oil simultaneously to the vessel.

In a particular embodiment, the emulsification operating temperature in step b) is between 45 and 65 ℃.

In a particular embodiment, said step b) is performed in a vessel selected from the group consisting of a vessel having at least one function of ultrasound, shaking, shearing, irradiation, stirring, colloid milling, homogenization.

In a specific embodiment, in the step 2), the oil-water mixture is subjected to high-speed stirring treatment before high-pressure homogenization treatment;

the high-pressure homogenization refers to that the material in a suspension state flows through a cavity with a special internal structure at a high speed under the action of high pressure, so that the material is subjected to a series of changes of physical, chemical and structural properties and the like, and finally the homogenization effect is achieved.

In a specific embodiment, the high speed stirring rotation speed is 10000-.

In a specific embodiment, the high speed stirring time is from 1 to 2 min.

In a particular embodiment, the high pressure homogenization pressure is from 20 to 60 MPa.

In a specific embodiment, the high pressure homogenization time is 2-4 min.

In a particular embodiment, the high pressure homogenization is carried out at a temperature of 45-65 ℃.

The bean dregs are modified by an enzymolysis-hydrothermal process, the processing process is simple, the operation is easy, the period is short, no wastewater and secondary byproducts are generated, and the hundred percent utilization of raw materials is realized; the modified bean dregs powder of the invention is only used as the emulsifier without adding an exogenous emulsifier, so that the oil-in-water emulsion with uniform texture and good stability can be prepared, is natural and healthy, and can be widely applied to the field of food processing.

In a fifth aspect, the present invention provides a cosmetic product comprising the modified okara of the first aspect or comprising the modified okara prepared by the method of the second aspect or comprising the oil-in-water emulsion of the third aspect or comprising the oil-in-water emulsion prepared by the method of the fourth aspect, the cosmetic product being selected from: shampoos such as shampoo, hair conditioner, etc.; hair tonic, hair treatment cream, etc.; various skin cosmetics such as lipstick, cleansing cream, shaving foam, facial cleanser, milky lotion, hand cleanser, etc.

In a sixth aspect, the present invention provides a food product comprising a modified okara as described in the first aspect above or comprising a modified okara as prepared by the process as described in the second aspect above or comprising an oil-in-water emulsion as described in the third aspect above or comprising an oil-in-water emulsion as prepared by the process as described in the fourth aspect above, said food product being selected from: dairy products such as yogurt, milk powder, and condensed milk; frozen desserts such as ice cream and ice lolly; milk tea, milk beverage, etc.; salad dressing, mayonnaise, and other dressing dressings; baked goods such as cakes, donuts, egg tarts, and the like.

In a seventh aspect, the present invention provides a method of improving the stability of an oil-in-water emulsion, characterised in that the oil-in-water emulsion is prepared using a modified okara according to the first aspect of the invention or a modified okara prepared by the method according to the second aspect of the invention.

In an eighth aspect, the present invention provides a food product comprising a modified okara as described in the first aspect above or comprising a modified okara as prepared by the process as described in the second aspect above or comprising an oil-in-water emulsion as described in the third aspect above or comprising an oil-in-water emulsion as prepared by the process as described in the fourth aspect above, said food product being selected from: staple foods such as fine dried noodles, rice flour, steamed bread and the like; baked goods such as bread and cookies; drinks such as soybean drinks, functional drinks, refreshing drinks, etc.; meat emulsion products such as ham sausage, luncheon meat, dried meat floss, etc.; special meal food for patients with diabetes and hypertension. And the like.

The embodiments and technical effects of the present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

In the following embodiment of the invention, the raw material is bean dregs obtained by producing soybean milk and soybean protein isolate from jaboticari, and the bean dregs are washed, dried and the like to obtain bean dregs powder, wherein the protein content of the soybean milk bean dregs powder is about 21%, the insoluble dietary fiber content is about 52%, and the soluble dietary fiber content is about 2%; the protein content of the soybean protein isolate bean dreg powder is about 18 percent, the insoluble dietary fiber content is about 55 percent, and the soluble dietary fiber content is about 3 percent;

hydrothermal reaction equipment: model 4520, PARR corporation, usa;

homogenizing equipment PANDA P L US 2000, NIRO;

shearing equipment: t25, IKA;

spray drying equipment: TM2000, GEA.

The following examples are intended to specifically describe the embodiments of the present invention, but the present invention is not limited to the following examples. In the examples, "parts" represent weight basis.

In the following examples of the present invention, the detection methods used were as follows:

according to the Kjeldahl method in GB 5009.5-2016 determination of protein in food safety national standard food, weighing about 0.5g of powdery sample, weighing paper, putting into a digestion tube, weighing about 6g of prepared catalyst, adding into the digestion tube, adding 12m L concentrated sulfuric acid, putting the digestion tube into a digestion furnace, heating to 400 ℃, digesting for 2h until the sample in the tube is completely digested, and presenting clear and transparent light blue, taking down the digestion tube, cooling to room temperature, automatically titrating with a Kjeldahl apparatus, recording the volume of the consumed hydrochloric acid, and calculating according to the following formula:

wherein X is the percentage content (%) of protein in the sample, m is the sample mass (g), V1 is the volume of hydrochloric acid consumed by the sample (m L), V0 is the volume of hydrochloric acid consumed by a blank control (m L), c is the concentration of hydrochloric acid titration solution (mol/L), F is the conversion coefficient, and the soybean and its crude product are 5.71.

Layering stability (creaming index) the freshly prepared emulsion at 10m L was placed in a 10m L graduated tube and observed standing at room temperature, and after 3 days the height of the supernatant at the bottom of the sample after creaming was recorded the creaming stability of the emulsion was characterized by Creaming Index (CI) the measurements were repeated 3 times for each sample, and the results averaged for creaming index (CI,%) was calculated as follows:

CI＝(H_S/H_T)*100％

in the formula: h_S-height of lower supernatant layer; h_T-the total height of the emulsion.

Soluble dietary fiber and insoluble dietary fiber content: refer to the determination of the content of dietary fiber in GB 5009.88-2014 national food safety standard food.

The particle size of the emulsion was measured by a Beckmann laser particle sizer (L S13320).