Study On Optimization Of Processing Technology Of Instant Soybean Powder With High Calcium And High Protein

Soybean,as an important plant protein resource,contains protein 30%~40%,fat15%~20%,carbohydrate 20%~30% and rich minerals,vitamins,dietary fiber and a variety of bioactive substances.It is an indispensable source of nutrition for human beings,especially its high content protein and without cholesterol.As a high quality protein,it is widely used in the ingredients of various kinds of nutritious food or directly added.Because of the special physicochemical properties and processing adaptability of soybean protein and its composite system,the research on the technology and quality of soybean processing products has attracted much attention.As a new category of soybean processing products,instant soybean powder is rich in nutrition,convenient to eat,market demand is more and more exuberant,the industry is developing more rapidly,its production and subtypes are increasing.According to incomplete statistics,there are about more than 40 enterprises producing instant soya bean powder in China.The production capacity is above 20 t,and the domestic and foreign market demand can not be met.In recent years,the trend of expanding production is obvious.At present,there are 2 main production processes of instant soybean powder,namely,centrifugal slag removal and non slag removal.The products corresponding to them are I and II.I is a slag removing product with good taste,high solubility and high protein content.Class II is non slag removal,high utilization rate of soybean,high content of dietary fiber,and different characteristics of the two kinds of products,but in recent years consumers’ flavor,taste and taste to instant soybean meal The requirements of quality,solubility,stability and nutritional value are getting higher and higher,and the existing products have some unsatisfactory defects in different degrees,especially the bad taste,astringency,bitterness,poor solubility,poor stability and oxidative rancidity.Therefore,the improvement and optimization of the defects of the products are imminent,especially high protein for the full consumer demand.Low sugar,high calcium and instant soybean powder with various nutrients have become the mainstream direction.The aim of this study is to carry out a series of research on the production technology of high calcium and high protein instant soybean powder for the above background.