Process for keeping protein powder whiteness

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%...

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