Production and Application of Multifunctional Soybean Dietary Fiber

 1.Physiological functions of multifunctional soybean dietary fiber

Soybean dietary fiber mainly refers to the general term for macromolecular sugars that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan and mannose. Although dietary fiber cannot provide any nutrients for the human body, it has important physiological functions for the human body. Dietary fiber can significantly reduce blood pressure and plasma cholesterol, regulate gastrointestinal function, blood sugar and insulin levels and other effects.

The main components of Muhifunctional Soybean Fiber (MSF) are dietary fiber and protein, the content of which is 60% (dry basis) and 20% respectively, so it is a good protein-fiber additive. Studies have shown that adding a small amount of MSF has a good strengthening effect on medium-gluten or low-gluten flour; within a certain range of addition, it can not only increase the dietary fiber and protein content of the product, but also improve the quality of bread, noodles and biscuits. very favorable. MSF may be one of the best functions among all dietary fibers, which is far beyond the comparison of other synthetic fibers (such as Livotin, polydextrose). Multifunctional soybean dietary fiber is a high-quality dietary fiber obtained from fresh bean dregs through special heat treatment. It has good effects in regulating blood sugar, reducing blood fat and promoting defecation.


2. The production process of multifunctional soybean dietary fiber

Wet bean dregs→acid adjustment (1mol/L hydrogen chloride to adjust the pH value to 3~5)→hot water soaking (80℃~100℃, 2h)→neutralization (1mol/L sodium hydroxide to adjust the pH value to neutral)→dehydration Drying (drying at 65°C to 70°C or airflow drying to a moisture content of 8%) → crushing → sieving (80 mesh) → soybean dregs powder → extrusion (feeding moisture 16.8%, 150°C screw speed 150r/min) → Cooling→crushing→functional activation and superfine grinding→MSF.

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