Method for preparing hydrophilic lipophilic soybean cellulose product

A soybean cellulose, hydrophilic and lipophilic technology, applied in food preparation, application, food science, etc., can solve the problem of poor hydrophilic and lipophilic properties of soybean cellulose products, difficulty in effectively utilizing nutrients, and insoluble soybean protein molecular chains. Long-term problems, to achieve the effect of speeding up the speed of defecation toxins, improving immunity, and reducing morbidity

Inactive Publication Date: 2011-07-20
SHENYANG HENGYU FENGTAI TECH +2
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is to adopt the process of conditioning and tempering raw soybeans—press filtration—flash drying—crushing to make powdery soybean fiber products; the soybean cellulose products produced by this method have poor hydrophilic and lipophilic properties, mainly because Insoluble soybean protein has a long molecular chain, which cannot be effectively absorbed in the duodenum of the human body, and its nutrients are difficult to be effectively utilized; the product can only be limited to the additive application of ordinary food production, which greatly wastes natural resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1. The present invention adopts the following technical scheme: soybean dregs (soybean protein molecule) - dilution water process - adding hydrochloric acid, bioactive enzyme (transaminase) process - neutralization process - conditioning process - sterilization Process - flash evaporation process - homogenization process - high pressure spray process - hot air drying process - spray granulation process - screening process - finished product packaging process.

[0010] Its components and process parameters are: soybean dregs (soybean protein molecules): water content 80-85%; dilution water process: temperature 50-55 °C, water volume 00m 3 / h; hydrochloric acid: concentration 30-35%, pH value 4.5; bioactive enzyme (transaminase) 2‰-4‰, temperature 50-55°C, time 60-90 minutes; neutralization: pH value 7-7.5, Time 55-65 minutes; conditioning: moisture 80%-90%, dry basis 13%; sterilization: temperature 120-145°C, time 15s; flash evaporation: vacuum -0.09MPa, te...

Embodiment 2

[0011] Embodiment 2, its component and process parameter are: soybean dregs (soybean protein molecule): moisture content 80%; Dilution water process: temperature 50 ℃, water volume 00m 3 / h; hydrochloric acid: concentration 30%, pH value 4.5; bioactive enzyme (transaminase) 2‰, temperature 50°C, time 60 minutes; neutralization: pH value 7.2, time 55 minutes; conditioning: moisture 80% , dry basis 13%; sterilization: temperature 120°C, time 15s; flash evaporation: vacuum degree -0.09MPa, temperature 55°C; homogenization: pressure 15 MPa, high pressure spray pressure 20 MPa; hot air drying: air volume 150000 m 3 / h, temperature 175°C; spray granulation: flow rate 60L / h, temperature 78°C; screening: 100 mesh 98% pass; finished product packaging.

Embodiment 3

[0012] Embodiment 3, its component and process parameter are: soybean dregs (soybean protein molecule): moisture content 81%; Dilution water process: temperature 51 ℃, water volume 00m 3 / h; hydrochloric acid: concentration 31%, pH value 4.5; bioactive enzyme (transaminase) 2‰, temperature 51°C, time 65 minutes; neutralization: pH value 7-7.5, time 57 minutes; conditioning: moisture 82, dry basis 13%; sterilization: temperature 125°C, time 15s; flash evaporation: vacuum degree -0.09MPa, temperature 56°C; homogenization: pressure 15 MPa, high pressure spray pressure 22MPa; hot air drying: air volume 150000 m 3 / h, temperature 176°C; spray granulation: flow rate 60L / h, temperature 78°C; screening: 100 mesh 98% pass; finished product packaging.

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Abstract

The invention relates to a method for preparing a hydrophilic lipophilic soybean cellulose product. A remarkable characteristic that a soybean protein molecular structure is changed by bioactive enzyme to realize hydrophilic lipophilic property of the soybean cellulose product is provided. The method comprises the following procedures of: diluting soybean dregs (soybean protein molecules) with water; adding hydrochloric acid and the bioactive enzyme (transaminase); neutralizing; performing thermal refining; sterilizing; performing flash evaporation; homogenizing; performing high-pressure atomization; performing hot-air drying; spraying and pelleting; sieving; and packaging the finished products. The hydrophilic lipophilic soybean cellulose product is a novel edible material integrating seven nutritional ingredients of protein, sugar, fat, vitamin, inorganic salt and water needed by a human body into a whole, is an edible material with a health-care function and a wide application prospect in the conventional food industry, can replace the traditional additive with high cost, little raw material supply and unbalanced nutrients, has high economic and social benefits, and opens the door to the high-quality utilization of raw materials.

Description

technical field [0001] The invention relates to a method for preparing soybean cellulose products, in particular to a method for preparing hydrophilic and lipophilic soybean cellulose products. Background technique [0002] At present, in domestic and foreign technical reports about soybean cellulose products being hydrophilic and lipophilic, the process of dissolving with dilute acid is generally used. This method is to adopt the process of conditioning and tempering raw soybeans—press filtration—flash drying—crushing to make powdery soybean fiber products; the soybean cellulose products produced by this method have poor hydrophilic and lipophilic properties, mainly because Insoluble soybean protein has a long molecular chain, which cannot be effectively absorbed in the duodenum of the human body, and its nutrients are difficult to be effectively utilized; the product can only be limited to the additive application of ordinary food production, which greatly wastes natural r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L11/00
Inventor 王喜江赵志军
Owner SHENYANG HENGYU FENGTAI TECH
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