Preparation method of instant bean flour rich in vitamin B12

[0021] A rich vitamin B 12 The preparation method of instant bean powder, the method comprises the following steps:

[0022] (1) Take commercially available soybeans and add distilled water at a ratio of 1:5, soak for 12 hours, refine the pulp, and put them in a water bath for enzymolysis. The enzymolysis conditions are: enzymolysis temperature 55°C, enzymolysis time 2h, pH value maintenance At 9.0, the amount of flavor protease added is 0.2-0.6%, and after the enzymolysis is completed, boil for 5 minutes to kill the enzyme and sterilize;

[0023] (2) Weigh 1~5% (w / v) vitamin B 12 Powder, added to the soymilk after enzymatic hydrolysis, and then added konjac powder, functional oligosaccharides, maltodextrin, and modified chitosan in equal proportions to prepare;

[0024] (3) Use a cavitation jet homogenizer for processing, the processing conditions are: temperature 25°C, pressure 0.1MPa, processing time 20-40min;

[0025] (4) Add 0.3-0.9% modified soybean lecithin in the so...

[0027] Embodiment 1: A kind of rich in vitamin B 12 The preparation method of instant soybean flour is characterized in that it comprises the following steps: (1) taking commercially available soybeans and adding distilled water in a ratio of 1:5, soaking for 12 hours, grinding, putting into a water bath for enzymolysis, and the enzymolysis conditions are: : Enzymolysis temperature is 55°C, enzymolysis time is 2 hours, pH value is maintained at 9.0, flavor protease is added at 0.4%, after enzymolysis, boil for 5 minutes to kill enzyme and sterilize; (2) Weigh 3% (w / v) vitamin B 12 powder, added in the soybean milk after enzymatic hydrolysis, and then added konjac flour, functional oligosaccharides, maltodextrin, and modified chitosan in equal proportions to prepare; (3) Utilize a cavitation jet homogenizer for processing, and the processing conditions are : temperature 25 ℃, pressure 0.1MPa, treatment time is 30min; (4) add 0.6% modified soybean lecithin in the solution, and ...

[0028] Embodiment 2: A kind of rich in vitamin B 12 The preparation method of instant soybean flour is characterized in that it comprises the following steps: (1) taking commercially available soybeans and adding distilled water in a ratio of 1:5, soaking for 12 hours, grinding, putting into a water bath for enzymolysis, and the enzymolysis conditions are: : Enzymolysis temperature is 55°C, enzymolysis time is 2 hours, pH value is maintained at 9.0, flavor protease is added at 0.3%, after enzymolysis, boil for 5 minutes to kill enzyme and sterilize; (2) Weigh 2% (w / v) vitamin B 12 powder, added in the soybean milk after enzymatic hydrolysis, and then added konjac flour, functional oligosaccharides, maltodextrin, and modified chitosan in equal proportions to prepare; (3) Utilize a cavitation jet homogenizer for processing, and the processing conditions are 25 ℃ of temperature, pressure 0.1MPa, treatment time is 25min; (4) add 0.5% modified soybean lecithin in solution, and sti...