Studies On The Wall Materials Of Oil Powder By The Solubly Enzymatic Hydrolysate Of Soybean Residues' Fiber

There is a lot of Dietary Fiber (DF) in soybean residues. After properly worked the DF of soybean residues will be made into healthy food for adults and the elderly. By the food analysis technology of the national standards, the basic nutritional components and the extractive technique of proteins and fiber of soybean residues were studies; the experimentation of microcapsule wall material by the products of fiber Enzymatic Hydrolysates was investigated by the microcapsuledly advanced and new technology. The mainly research results as follows:Adopt the means of the national standards in GB/T 5009-2003, the basic nutritional components of the soybean residues were measured: the percent of water was 2.00%, the percent of ash was 3.20%, the percent of fat was 4.58%, the percent of protein was 11.71% and the percent of starch was 2.70. At the same time, the percent of the total DF in soybean residues firstly determined by the improved Southgate way was 70.77%. The results were the gist of this study.It is the first time to discover that omitting the process of adding endured high temperature α - amylase in the distill process of proteins from soybean residues was no marked impact on the RE of soybean residues protein Hydrolysates. Then the process was simplified, the energy was saved, the produced period was shortened and the produced cost was well reduced. The optimal condition of distill proteins from soybean residues by the Protamex and Flavourzyme was: pH6.0, 3 hours, 55℃, 1:12, and 0.1% of [Enzyme]/[Staple]. Under the conditions of it, the RE of proteins was 55.46% and the DH was 9.50%. The protein Hydrolysates had no bitterness, good oral feelings, well water-solubility and was one of the finely fast dissolved vegetal protein materials in food industry.By using the Viscozyme L, the fiber solubly Enzymatic Hydrolysates were obtained from soybean residues under the conditions of 40℃, 1:12, pH4.5, 22hours and 0.5% of [Enzyme]/[Staple]. As the result of this, the RE of the Enzymatic Hydrolysates was 39.03%. It had the guided meaning that the insoluble fiber was changed into the soluble fiber according to the action of Viscozyme L.The quality cooking oil was encapsulated by the composite wall materials of the soybean residues' fiber solubly enzymatic hudrolyzates and malt dextrin, the ratio of which was from 2:1 to 4:1. The products had better qualities including appearance, solubility, superficial oil, and the ratio of embedding, fluidity and so on. And the products had a blithe oral feeling, no peculiar smell and had a little sweet taste.