Process for keeping protein powder whiteness

A technology of powder whitening and craftsmanship, applied in the direction of plant protein processing, etc., can solve the problems of decreased whiteness of soybean protein powder, inability to increase inventory, and short storage time, so as to prolong storage time, reduce the number of waste products, and reduce the replacement of varieties The effect of the number of times

Inactive Publication Date: 2012-09-05
刘建兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the domestic production of soybean protein powder has the disadvantage of short storage time, especially when the temperature is relatively high in summer, the whiteness of soybean protein powder decreases rapidly, and the inventory cannot be increased, which seriously affects the normal production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Embodiment 1, 1. Add 10 parts of protein milk to the reaction tank, the concentration of protein milk is 40%, and the temperature is kept at 35°C; 2. Add 5 parts of 3% sodium hypochlorite to the reaction tank, and continuously add 2.5% sodium hydroxide at the same time 5 parts of the solution, keep the pH value at 8.8; 3. After the reaction is completed, add 5 parts of sodium thiosulfate according to the amount of remaining sodium hypochlorite to reduce the unreacted sodium hypochlorite; 4. Add 5 parts of 5% hydrochloric acid to adjust the pH value to 6.2 , while adding hydrochloric acid to adjust the pH value of the cyclone washing water to 6.2.

Embodiment 2

[0006] Example 2, 1. Add 15 parts of protein milk to the reaction tank, the concentration of protein milk is 40%, and the temperature is kept at 36°C; 2. Add 10 parts of 4% sodium hypochlorite to the reaction tank, and continuously add 2.5% sodium hydroxide at the same time 10 parts of the solution, keep the pH value at 9; 3. After the reaction is completed, add 10 parts of sodium thiosulfate according to the amount of remaining sodium hypochlorite to reduce the unreacted sodium hypochlorite; 4. Add 10 parts of 5% hydrochloric acid to adjust the pH value to 6.5 , while adding hydrochloric acid to adjust the pH value of the cyclone washing water to 6.5.

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PUM

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Abstract

The invention relates to a process for keeping protein powder whiteness. The process is characterized by comprising the following steps: 1. adding 1-20 parts of protein milk to a reaction tank, wherein the concentration of the protein milk is 35-45%, and the temperature keeps at 32-36 DEG C; 2. adding 1-10 parts of 2-4%sodium hypochlorite to the reaction tank, simultaneously and continuously adding 1-10 parts of 2.5%sodium hydroxide solution, and keeping the PH value at 8.8-9; 3. adding 1-10 parts of sodium thiosulfate according to the remaining sodium hypochlorite after the reaction is completed, and restoring unreacted sodium hypochlorite; and 4. adding 1-10 parts of 5% hydrochloric acid to adjust the pH value to 6-6.5, and simultaneously adding hydrochloric acid to adjust the pH value of washing water in a hydrocyclone to 6-6.5. The invention has the beneficial effects that the process enables the whiteness of soybean protein powder not to be influenced by the environment, the storage time is prolonged, the modified starch production unit can be in accordance with the stocks of the added products in the market, continuous driving can be kept, the changing times of varieties can be reduced, the costs can be greatly saved, and the number of scraps can be decreased.

Description

technical field [0001] The invention discloses a technique for maintaining the whiteness of protein powder in the fine chemical industry field. Background technique [0002] At present, the domestic production of soybean protein powder has the disadvantage of short storage time, especially when the temperature is relatively high in summer, the whiteness of soybean protein powder decreases rapidly, and the inventory cannot be increased, which seriously affects the normal production. Contents of the invention [0003] The object of the present invention is to provide a process for maintaining the whiteness of protein powder. The solution of the present invention is characterized in that the method comprises the following steps: 1. Add 1-20 parts of protein milk to the reaction tank, the concentration of protein milk is 35-45%, and the temperature is kept at 32-36 ° C; 2. Add 1-10 parts of 2-4% sodium hypochlorite to the reaction tank, and continuously add 1-10 parts of 2.5%...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 刘建兵
Owner 刘建兵
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