Process of producing nanometer level soybean protein powder

A technology of soybean protein powder and production method, which is applied in the direction of protein food ingredients, protein composition of vegetable seeds, food forming, etc., can solve the problems of low biological value, large particle size distribution, low nutritional value, etc., and achieve simple production process , easy to digest and absorb, high nutritional value

Inactive Publication Date: 2007-08-22
NANCHANG UNIV
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AI Technical Summary

Problems solved by technology

At present, the main technologies for the production of soybean protein products are as follows: 1. Use enzyme technology to hydrolyze soybean protein to obtain soluble soybean protein with high functional properties. This technology is prone to produce bitter or unpleasant flavors; 2. Use dry technology to produce Odor-removing and soluble soybean protein powder, the taste of this technology is not good, and the bioavailability of protein is not high; 3. Use mechanical and electromagnetic technologies to remove the odor, and carry out ultra-fine pulverization to obtain ultra-fine, deodorized soybean protein The particle size of the protein powder obtained by this technology is only about 400 mesh, and the degree of fineness is not high; 4. Dry and wet methods are combined to produce soybean protein powder, but its particle size is large and the biological value is very low; 5. Production Soy protein powder with high solubility and high molecular weight, which has many functional properties, but has a large particle size distribution and low nutritional value

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one takes soybean protein isolate powder as raw material, and its processing steps are:

[0015] 1. Material pretreatment stage: (1) Colloid mill one-step pretreatment: configure 5% soybean protein isolate solution, pass through the colloid mill to pretreat the soybean protein isolate solution, so that the soybean protein isolate is evenly mixed in the aqueous solution; (2) Low-pressure two-step pretreatment: Homogenize the one-step pretreated material through a low-pressure homogenizer, the treatment pressure is ≤20MPa, and the treatment times are ≤3 times.

[0016] 2. The heat treatment stage of the material: heat the pretreated material in a water bath for ≤30 minutes at a temperature of 35°C.

[0017] 3. Ultra-high pressure homogenization treatment stage of materials: After heat treatment, keep the temperature constant, and perform high-pressure homogenization through a dynamic ultra-high pressure homogenizer. 5 times.

[0018] 4. Subsequent processing ...

Embodiment 2

[0021] Embodiment two takes soybean protein isolate powder as raw material, and its processing step is:

[0022] 7. Material pretreatment stage: (1) Colloid mill one-step pretreatment: configure 10% soybean protein isolate, and pretreat the soybean protein isolate solution through the colloid mill, so that the soybean protein isolate is evenly mixed in the aqueous solution; (2) Low pressure Two-step pretreatment: Homogenize the one-step pretreated material through a low-pressure homogenizer, the treatment pressure is ≤20MPa, and the treatment times are ≤3 times.

[0023] 8. The heat treatment stage of the material: heat the pretreated material in a water bath for ≤30 minutes at a temperature of 50°C.

[0024] 9. Ultra-high pressure homogenization treatment stage of materials: After heat treatment, keep the temperature constant, and perform high-pressure homogenization through a dynamic ultra-high pressure homogenizer. 5 times.

[0025] 10. Subsequent processing stage: use a ...

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Abstract

The process of producing nanometer soybean protein powder includes the first pre-treatment on soybean protein with colloid mill and low pressure homogenizer to obtain homogeneous soybean protein isolate solution, the subsequent heat treatment and ultramicro crushing in a dynamic ultrahigh pressure homogenizer, and final spray drying to obtain ultimate product. The present invention has the positive effects of capacity of producing nanometer soybean protein powder with good taste, easy eating and easy digestion, simple production process and easy industrial application.

Description

technical field [0001] The invention relates to a production method of nano-scale soybean protein powder. Background technique [0002] Soybean protein is currently the most abundant vegetable protein in the world, and 70% of the vegetable protein ingested by humans comes from soybean protein. At present, the main technologies for the production of soybean protein products are as follows: 1. Use enzyme technology to hydrolyze soybean protein to obtain soluble soybean protein with high functional properties. This technology is prone to produce bitter or unpleasant flavors; 2. Use dry technology to produce Odor-removing and soluble soybean protein powder, the taste of this technology is not good, and the bioavailability of protein is not high; 3. Use mechanical and electromagnetic technologies to remove the odor, and carry out ultra-fine pulverization to obtain ultra-fine, deodorized soybean protein The particle size of the protein powder obtained by this technology is only a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23L1/20A23P1/06A23P10/40
Inventor 涂宗财刘成梅刘伟付桂明王辉
Owner NANCHANG UNIV
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