Preparation method of emulsifying agent applied to whipping single cream
An emulsifier and cream technology, applied in cream preparations, applications, dairy products, etc., can solve the problems of incapable of industrialized mass production, limited small batch production, etc., achieve strong industrial applicability, improve application value, reduce cost effect
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Embodiment 1
[0042] (1) Grind the low-temperature defatted soybean meal obtained by extracting soybean oil with n-hexane at low temperature in the oil factory and pass it through a 60-mesh sieve to obtain defatted soybean powder, mix it with deionized water at a mass ratio of 1:15, and stir at room temperature for 1 hour at 7000rpm , continuously adjust the pH to 8.0 with 2mol / L NaOH solution;
[0043](2) Dilute the alkali-soluble mixture obtained in the previous step with deionized water to a protein concentration of 4%, and add 10% (w / w, lactose and protein in low-temperature defatted soybean meal) to the water-diluted soybean protein isolate at room temperature The mass ratio is 10:100) lactose, fully stirred, and then in such as figure 1 Continuous hydrothermal treatment at 140°C for 90s is carried out in the continuous heat treatment device shown, the specific operation: quickly heat the obtained dispersion liquid to 140°C within 1min, and keep it for 90s, then quickly cool it to room...
Embodiment 2
[0048] The low-temperature defatted soybean meal obtained by extracting soybean oil with n-hexane at low temperature in the oil factory is crushed and passed through a 60-mesh sieve to obtain defatted soybean powder, mixed with deionized water at a mass ratio of 1:10, stirred at room temperature for 1 hour, during which Constantly use 2mol / L NaOH to adjust the pH to 8.0, dilute the alkali-soluble mixture with deionized water to a protein concentration of 5%, and use 5% at room temperature (the mass ratio of w / w sugar to protein in low-temperature defatted soybean meal) Add lactose in an appropriate amount, stir well, and then carry out continuous hydrothermal treatment at 120°C and 90S in a continuous heat treatment device. The specific operation: quickly heat the obtained dispersion to the temperature shown in Table 2 within 1 minute, keep it for 90 seconds, and then quickly cool it to room temperature with cold water , and then centrifuged at 8000rpm for 20min. Take the supe...
Embodiment 3
[0050] The low-temperature defatted soybean meal obtained by extracting soybean oil with n-hexane at low temperature in the oil factory is crushed and passed through a 60-mesh sieve to obtain defatted soybean powder, mixed with water at a mass ratio of 1:15, stirred at room temperature for 1 hour, and continuously used 2mol / L NaOH to adjust the pH to 8.0, dilute the alkali-soluble mixture with deionized water to a protein concentration of 4%, and at room temperature at 5% (w / w, the mass ratio of glucose to protein in low-temperature defatted soybean meal is 5: 100) Add glucose in an appropriate amount, stir well, and then conduct continuous hydrothermal treatment at 140°C and 120S in a continuous heat treatment device. Specific operation: quickly heat the obtained dispersion to 140°C within 1 min, continue to maintain the time shown in Table 3, and quickly cool with cold water to room temperature, the soybean protein glycosylation product was obtained, and then centrifuged at 8...
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