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Production method of high-solubility bean type edible protein

A technology with high solubility and production method, which is applied in the protein composition of vegetable seeds, protein food ingredients, applications, etc., can solve the problems of chemical residues, protein structure changes, bitterness, etc., achieve short reaction time, improve diet Structure, the effect of reducing the bactericidal intensity

Inactive Publication Date: 2012-12-19
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical method is easy to produce chemical residues and other problems, which are subject to certain restrictions in food processing; the protease method is commonly used in the biological method, which is easy to change the structure of the protein, and sometimes produces a bitter taste, and is also subject to certain restrictions in application.

Method used

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  • Production method of high-solubility bean type edible protein
  • Production method of high-solubility bean type edible protein
  • Production method of high-solubility bean type edible protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for producing high-soluble soybean edible protein, comprising the steps of:

[0026] (1) Sieve and wash: sieve and wash the dried peas with water to remove sediment impurities.

[0027] (2) Soaking: Soak the sifted and washed dry peas in water for 16 hours;

[0028] (3) Refining: take water according to the mass ratio of dry peas and water as 1:12, add some water to the soaked peas first, beat for 3 minutes with a beater, filter the slurry with an 80-mesh filter cloth, and then Add the remaining water to the filter residue, beat for 3 minutes, filter with 80 mesh filter cloth, and collect the filtrate;

[0029] (4) Place and stratify: put the filtrate obtained in step (3) to stand for 90 minutes, and the filtrate is stratified, and the light yellow protein layer crude liquid on the upper part is extracted, and the white starch layer precipitated at the bottom is used for vermicelli production;

[0030] (5) Protein acid precipitation: add lactic acid aqueous s...

Embodiment 2

[0042] A method for producing high-soluble soybean edible protein, comprising the steps of:

[0043] (1) Sieving: sieve and wash the dried peas with water to remove sediment impurities;

[0044] (2) Soaking: Soak the sifted and washed dry peas in water for 32 hours;

[0045] (3) Refining: Take water according to the mass ratio of dry peas and water as 1:8, add some water to the soaked beans first, beat with a beater for 1min, filter the slurry with an 80-mesh filter cloth, and then put Add the remaining water to the filter residue, beat for 1 min, filter with 80 mesh filter cloth, and collect the filtrate;

[0046] (4) Place and stratify: put the filtrate obtained in step (3) to stand for 20 minutes, and the filtrate is stratified, and the crude liquid of the light yellow protein layer on the upper part is extracted, and the white starch layer precipitated at the bottom is used for vermicelli production;

[0047] (5) Protein acid precipitation: add lactic acid aqueous soluti...

Embodiment 3

[0059] A method for producing high-soluble soybean edible protein, comprising the steps of:

[0060] (1) Screening and washing: sieve and wash the dried broad beans with water to remove sediment impurities;

[0061] (2) Soaking: Soak the sifted and washed dried broad beans in water for 24 hours, and peel them;

[0062] (3) Refining: Take water according to the mass ratio of dry broad beans and water as 1:12, add some water to the soaked broad beans first, beat for 3 minutes with a beater, filter the slurry with 80 mesh filter cloth, and then put Add the remaining water to the filter residue, beat for 3 minutes, filter with 80 mesh filter cloth, and collect the filtrate;

[0063] (4) Place and stratify: put the filtrate obtained in step (3) to stand for 90 minutes, and the filtrate is stratified, and the light yellow protein layer crude liquid on the upper part is extracted, and the white starch layer precipitated at the bottom is used for vermicelli production;

[0064] (5) ...

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Abstract

The invention discloses a production method of high-solubility bean type edible protein. The method comprises the following steps of (1) screening and washing; (2) soaking; (3) milk milling; (4) placing and delamination; (5) protein acid precipitation; (6) centrifugal separation; (7) uniform mixing and neutralization; (8) high-pressure shearing; (9) sterilization; (10) spraying drying; and (11) screening and granulation: protein powder obtained through spraying drying is subjected to screening treatment in dry environment, and bean type edible protein powder with the uniform particles and with the moisture mass content lower than 5 percent can be obtained. The method provided by the invention has the advantages that the influence caused by the climate and environment of the traditional acid pulp precipitation method is avoided, the production period is short, the product added value can be effectively added, meanwhile, the mass propagation of microbes is avoided, the sterilization intensity is reduced, and the processing performance of products is more preferably maintained.

Description

technical field [0001] The invention relates to a production method of highly soluble soybean edible protein, which belongs to the technical field of deep processing of agricultural and sideline products. technical background [0002] The main raw materials for the production of bean vermicelli are peas and broad beans. As a traditional industry in my country, vermicelli production has a long history and there are many manufacturers, including large-scale enterprises with a high degree of mechanization, and small urban and rural workshops with manual operations. However, regardless of the scale, the production process adopted is the traditional "physalis precipitation method". The quality, concentration and dosage of physalis are directly related to the yield and quality of bean starch, as well as the recovery of protein. However, my country has a vast territory, with large temperature differences between the north and the south, and between the four seasons; even in the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 骆练刘新征郑芳燕涂顺明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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