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Modified soy-bean protein processing method and its use in baby's food

A technology for infant food and soybean protein, which is applied in the field of food processing, and can solve problems such as inability to produce products, not particularly sensitive requirements for solubility and emulsification properties, and decline in solubility and emulsification capacity.

Inactive Publication Date: 2009-07-15
XIAN YINQIAO BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application method of modified soybean protein in meat products and noodle products is only dry mixing or mixing evenly under the condition of very low water content before entering into the processing technology of subsequent products, which requires solubility and emulsification properties after dissolution. Not particularly sensitive, modified soy protein is easy to apply
[0006] However, modified soybean protein has not been successfully applied to the field of infant food, which is mainly due to the influence of the characteristics of modified soybean protein
At present, the processing of infant food in my country mostly adopts wet production, that is, all raw materials are dissolved and mixed with water or milk, and then continue to be produced. There are many heating processes, and modified soybean protein has gel characteristics, that is, it will coalesce when heated, and its solubility and emulsification ability will decrease significantly, so that it cannot produce qualified quality products
[0007] In addition, the lactose content in general infant foods is relatively high, and some infants have low tolerance to lactose and may easily cause adverse consequences such as diarrhea, so reduce the lactose content in infant foods and reduce infants' lactose intolerance The situation is also an important issue in the production of food for infants and young children

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0140] Production of infant formula milk powder

[0141] The formula is as follows:

[0142] raw material name Consumption (kg) Fresh milk (dry matter 11.8%) 4800 Demineralized Whey Powder 450

Modified Soy Protein

10 Soybean oil 35 Nutrition supplements Appropriate amount

[0143] Description: Nutritional enhancer: contains vitamin A, vitamin D 3 , vitamin E, vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , folic acid, taurine, vitamin C, iron, zinc, copper and iodine.

[0144] 1. Fresh milk enters the factory

[0145] Transport the purchased fresh milk to the factory.

[0146] 2. Acceptance of fresh milk

[0147] After entering the factory, the fresh milk is sampled according to the requirements of the fresh milk inspection standard (GB / T 6914 or the enterprise standard formulated by the national standard enterprise that is stricter than the national standard), and the fresh milk is subjected to sensory testi...

Embodiment 2

[0182] Production of infant formula milk powder

[0183] The formula is as follows:

[0184] raw material name Consumption (kg) Fresh milk (dry matter 11.8%) 4900 Demineralized Whey Powder 200 Modified Soy Protein 8 Soybean oil 30 palm oil 15 Maltodextrin 85 skimmed milk powder 30 White sugar 90 Nutrition supplements Appropriate amount

[0185] Description: Nutritional enhancer: contains vitamin A, vitamin D 3 , vitamin E, vitamin B 1 , Vitamin B 2 , Vitamin B 6 , Vitamin B 12 , folic acid, taurine, vitamin C, iron, zinc, copper, iodine and nucleotides.

[0186] Except that batching process is different from Example 1, others are all consistent with Example 1, and the inconsistencies are as follows:

[0187] 1. Ingredients

[0188] 1.1 Carburetion

[0189] Palm oil and soybean oil are directly heated, and the oil temperature should not be higher than 80°C to avoid oil oxidation.

[0190] 1.2 Melting...

Embodiment 3

[0205] Baby Rice Noodles

[0206] The formula is as follows:

[0207] raw material name Consumption (kg) Rice flour (dry matter 84.5%) 1100 Modified Soy Protein 10 Nutrition supplements Appropriate amount

[0208] Description: Nutritional enhancer: contains vitamin A, vitamin D 3 , Vitamin B 1 , Vitamin B 2 , Niacin, Taurine, Iron, Zinc, Copper and Iodine.

[0209] 1. Raw material acceptance

[0210] The raw materials required for production are inspected according to the corresponding standards, and only qualified can enter the production.

[0211] 2. Ingredients

[0212] 2.1 Modified soybean protein

[0213] Pour water at 40°C into the shearing tank and make the water level exceed the shearing head, start the high-speed mixer, then add the modified soybean protein to shear for 8 minutes, so that the protein is evenly dispersed.

[0214] The protein solution was heated up to 90°C and kept for 15 minutes to fully dissolve the protein.

...

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PUM

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Abstract

The invention discloses a method for treating modified soybean protein. The method comprises: (1) dispersing: adding modified soybean protein into water at 20°C to 50°C for shearing, so that the protein is uniformly dispersed; (2) heating up: at While keeping the shearing head running, raise the temperature of the dispersed protein solution to 70-100°C; (3) heat preservation: keep the shearing head running for 10-30 minutes. After the modified soybean protein is processed by this method, it is added to infant food without coagulation of the modified soybean protein, and the modified soybean protein can be widely used in infant food, such as the production of infant formula milk powder and The formula rice flour makes the nutrition of the obtained food for infants and young children more comprehensive and balanced, reduces the sensitization rate of infants and young children and improves their lactose tolerance.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to the application of modified soybean protein in food for infants and young children, in particular to a method for processing the modified soybean protein and using it in food processing for infants and young children. Background technique [0002] With the progress of our society, the acceleration of the pace of life and the increase of life pressure, the breastfeeding rate is getting lower and lower, and the family-made infant food is also less and less, and the way of feeding infants is more and more towards buying finished products Infant food is developing in the direction of feeding infants, so the market demand for infant food is increasing day by day, so the market prospect of infant food is becoming more and more broad, which promotes the vigorous development of my country's infant food production enterprises. [0003] So far, the processing methods of infant food in my countr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16A23C9/20A23C9/152
Inventor 夏元军王丽颖王平董秀丽
Owner XIAN YINQIAO BIOLOGICAL SCI & TECH
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