Technology for producing compound protein concentrates

Abstract

The invention relates to a technology for producing compound protein concentrates, which comprises the followings: low-temperature soybean meals (1) and peanut flour (21) are respectively prepared into soybean emulsion of acid sediment (10) and peanut emulsion of acid sediment (29) on special production lines through own batching and acid sediment stages; the soybean emulsion of acid sediment (10)and peanut emulsion of acid sediment (29) are mixed and confected based on the proportion of 65-75%:25-35% and are combined to prepare finished products of compound protein concentrates (16) with protein content more than or equal to 70% through continuously conducted neutralization stage, enzymolysis stage, sterilization stage, drying stage and packing and detecting stage. The technology features reasonable device configuration and process flows, high degree of automation of leakproof production lines, harmonious takt time, can prevent pollution can ensures safe and sanitary prepared finished products; the produced compound protein concentrates (16) have rich, comprehensive and balanced nutrition and wide application, and improve added value. The technology can fit the demand of batch production, promote the deep processing technology of the soybeans and peanuts to enhance and conduce to further improving the industrial structures and product structures of the soybeans and peanuts torealize industrialization.

Description

technical field [0001] The invention relates to food processing technology, in particular to oil crop deep processing technology. Background technique [0002] China is a country with a large population and a large food producer. The deep processing of food crops has always been the focus of food industry research. It is the task of the food industry to provide better nutritious food for the people of the whole country. Extracting the protein contained in oil crops for development and utilization has always been the focus of people's attention. At present, the technology of extracting protein powder from soybeans and peanuts has been successfully studied, and the industrial capacity has been initially formed. The people have already enjoyed the protein powder containing Foods such as meat products with soybean protein powder, sausage products, and high-protein flour containing peanut protein powder. Although soybean protein powder has strong functions and many uses, its col...

AI Technical Summary

Problems solved by technology

Although soybean protein powder has strong functions and many uses, its color is slightly yellow and has a slightly beany smell, which affects the taste. Although peanut protein powder has strong dispersibility and good taste, its functionality is slightly weaker, which limits further development and application.

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