Method for preparing improved soybean products
作者： Jim Bay Loh
DOI:
关键词: Mixing (process engineering) 、 Chemistry 、 Denaturation (biochemistry) 、 Chromatography 、 Aqueous solution 、 Salt (chemistry) 、 General method 、 Salt solution 、 Water soluble 、 Biochemistry 、 Soybean product
摘要: A method is provided for producing an improved soybean product use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal oligosaccharides from soybeans, preferably whole without development off-flavors. general comprises: (1) heating aqueous solution a water soluble calcium salt to at least about 65° C. provide heated solution; (2) mixing soybeans with form mixture; (3) mixture time temperature effective deactivating protease inhibitors lipoxygenase removing soybeans; (4) after step; (5) collecting product. may be further processed various
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