Research on improving technology of the instant soybean powder by enzymatic hydrolysis method

Wet processing was adopted to produce soybean powder,soybean was grinded by the hot solution of 85℃ 0.3% sodium bicarbonate through scalded 85℃ and kept on 4min,the ratio of bean and water was 1:7,then boiling condition was 95℃ and kept it 20min to get rid of lipoxidase and flavor of soybean,at the same time the urease was negative.Papain enzyme was used to hydrolyze soybean protein with single-factor and response surface optimization,the optimum conditions:pH was 7,addition of enzyme was 8765U/g pro,enzymatic temperature was 54℃,enzymatic time was 1.8h.Under the optimum conditions,the NSI value was 85.83%.