Soybean albumen powder and technique of preparing the same

A technology for soybean protein powder and soybean protein isolate, which is applied in the field of preparation technology of soybean protein powder, can solve the problems of soybean powder solubility, poor stability, inability to meet people's nutritional needs, incomplete amino acid composition, etc., and achieves easy digestion and absorption by the human body. , The amino acid composition is reasonable, the effect of improving solubility and stability

Inactive Publication Date: 2008-01-23
TIANJIN YOUFUJIAN CREATURE ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean products commonly used in food products include soybeans, soybean flour, soybean protein concentrates and isolates, etc. Soybean protein isolates are widely used in the food field as food processing raw materials or additives, but the current method of using soybean protein isolates The soybean flour produced by the production process has poor solubility and stability, and the surface of the particles is uneven.
In addition, the soybean protein powder currently produced at home and abroad only uses a single protein (soy protein or whey protein), which will cause incomplete amino acid composition and cannot meet people's nutritional needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: Middle-aged and elderly high-calcium type

[0011] Take 82 kg of soybean protein isolate with a protein content of 90.3%, 15 kg of whey protein with a protein content of 80%, 0.5 kg of liquid lecithin, 0.5 kg of xanthan gum, 1.8 kg of natural milk calcium, and 0.2 kg of cellulose. Compound soybean protein isolate and whey protein according to the ratio, then add natural milk calcium and cellulose; ②add stabilizer-xanthan gum; ③add liquid lecithin to the above product, and spray lecithin on the boiling bed to make Granules, the equipment pressure of the fluidized bed is 8 kg, the inlet temperature is 150°C, and the outlet temperature is 70°C; ④ Collect the granulation products and sterilize them into finished products. The moisture content of the finished products is between 3.2-3.5%, and the sterilization time is 20-40 minute.

Embodiment 2

[0012] Example 2: Multidimensional Feminine Formula

[0013] Get protein content and be 82 kilograms of soybean protein isolates of 90.3%, protein content be 16 kilograms of whey protein of 80%, liquid lecithin 1 kilogram, xanthan gum 0.5 kilogram, cellulose 0.5 kilogram. Compound soy protein isolate and whey protein according to the ratio, and then add cellulose; ②add stabilizer-xanthan gum; ③add liquid lecithin to the above product, and spray lecithin granulation on the fluidized bed, the fluidized bed The pressure of the equipment is 8 kg, the inlet temperature is 150°C, and the outlet temperature is 70°C; ④ Collect the granulated product and sterilize it into a finished product. The moisture content of the finished product is between 3.2-3.5%, and the sterilization time is 20-40 minutes.

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PUM

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Abstract

A soyabean protein powder is provided, which is characterized in that: the invention is made with materials as the following weight ratio: 70 pieces to 90 pieces of soy protein isolate, 5 pieces to 25 pieces of whey protein, 0.5 pieces to 2 pieces of lecithin and 0.5 pieces to 2 pieces of stabilizer. The preparation technics of the invention is that: 1, combining the soy protein isolate and the whey protein according to the proportion; 2, adding stabilizer; 3, spraying the lecithin grain granulation on a boil bed; 4, collecting the granulation production and the finished sterilizing product with the water between 3.2 per cent to 3.5 per cent and the sterilizing time of 20min to 40min. The invention has the advantages that: 1, the combination of the protein powder and the aminophenol is rational and completely and is easy for assimilation and absorbability, thus reasonably strengthening the nutriment; 2, the invention enhances the dissolvability and stability of the soy protein; 3, the boiling bed granulation technology adopted fulfills the mixing, granulation and drying in one equipment for once, thus making the production technics simple and easy.

Description

Technical field: [0001] The invention relates to a soybean deep processing method, in particular to a preparation process of soybean protein powder which combines soybean protein isolate and whey protein amino acid. Background technique: [0002] Soybean is generally recognized as a source of high-quality vegetable protein, which is rich in amino acids and contains 8 kinds of amino acids necessary for the human body. Soybean products commonly used in food products include soybeans, soybean flour, soybean protein concentrates and isolates, etc. Soybean protein isolates are widely used in the food field as food processing raw materials or additives, but the current method of using soybean protein isolates The soybean powder produced by the production process has poor solubility and stability, and the surface of the particles is uneven. In addition, the soybean protein powder currently produced at home and abroad only uses a single protein (soy protein or whey protein), which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J7/00
Inventor 李秀兰陈志宏王银泰刘勇
Owner TIANJIN YOUFUJIAN CREATURE ENG
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