首页>
外国专利>
Method for preparing whole-soy oil having low molecular weight which is improved sensory evaluation and nutrition
Method for preparing whole-soy oil having low molecular weight which is improved sensory evaluation and nutrition
展开▼
机译:具有改善的感官评价和营养的低分子量全豆油的制备方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
A method for preparing low-molecular-weight whole soy milk is provided to have improved functional evaluation and nutritional characteristics. The method for preparing low-molecular-weight whole soy milk containing bean-curd dregs comprises the steps of: washing soybeans with water; soaking the soybeans in water; adding water in an amount 5-9times more than the amount of the soaked soybeans; grinding the soaked soybeans; thereto adding a protease; shaking the admixture at 30-60‹C for 30minutes to 1.5hours to be hydrolyzed; and subjecting the obtained hydrolysate to heat treatment at 100-145‹C for 15seconds to 10minutes.
展开▼