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Soybean composition and its production method and application

A composition and soybean technology, applied in the fields of application, dairy products, food science, etc., can solve problems such as thermal denaturation of protein, difficult elimination of energy-consuming protein in production, and reduction of protein digestibility, etc.

Active Publication Date: 2019-12-10
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solvent leaching has been the most successful commercial method for plant degreasing, however, this method will produce many problems such as serious environmental burden, huge production energy consumption and difficult to eliminate organic solvent odor in protein
The mechanical external force method will also lead to thermal denaturation of protein and reduce the digestibility of protein.

Method used

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  • Soybean composition and its production method and application
  • Soybean composition and its production method and application
  • Soybean composition and its production method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0130] Embodiment 1, soybean water extract composition recombination

[0131] 1. Soak soybeans in tap water at 20°C for 8 hours. The ratio of soybeans to water is 3:1. During the soaking period, change the water every four hours. After soaking, the soybeans need to be washed again to further remove the scattered hypocotyls and control the dry water.

[0132] 2. Measure the weight and water content of wet beans, add tap water to wet beans until the mass ratio of dry beans to water is 1:5.

[0133] 3. Add 0.03% total weight of sodium chloride to the water and soybean mixture.

[0134] 4. One-time beating: the material evenly enters the pulp and residue separator, and the watercress is coarsely ground in the grinding disc.

[0135] 5. Second beating: Add the soybean milk separated for the first time to the bean dregs, and then evenly enter the pulp and residue separator for fine grinding, and grind the particles again to obtain the original pulp. After the second refining, it ...

Embodiment 2

[0138] Embodiment 2, supernatant liquid and precipitation component are measured

[0139] The protein content, oil content, saponin content and total phenol content in the supernatant obtained in Example 1 were detected, and the protein components and 11S / 7S value of the supernatant were detected by SDS-PAGE. The protein content, fat content, saponin content, total phenol content and 11S / 7S value of ordinary soybean milk were detected.

[0140] The results showed that the protein content in the supernatant was about 3.11%, and the oil content was 0.10%. The results of SDS-PAGE showed that the average 11S / 7S value of ordinary soybean milk was 1.73 (range 1.6-2.0), and the protein composition in the supernatant changed, the average 11S / 7S value was 1.35 (range 1.3-1.5), P<0.05. The saponin content of ordinary soybean milk is 16mg / g, and the saponin content in the supernatant is 20.8mg / g, an increase of 1.3 times; the total phenol content of ordinary soybean milk is 5mg / g, and t...

Embodiment 3

[0143] Embodiment 3, the influence of different salts on separation effect

[0144] The method is the same as in Example 1, except that the salts added in step 4 are sodium citrate, sodium hexametaphosphate, sodium bicarbonate, sodium bicarbonate, sodium sulfate, sodium chloride, and the amount of added salt is 0.05% of the total weight. %.

[0145] Observe and compare the degreasing effects of different salts, and the results are shown in Table 1.

[0146] Table 1

[0147]

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Abstract

The invention provides a method for recombining soybean water extract components, the method comprising the following steps: 1) obtaining a mixture of soybeans, water and sodium salt; 2) beating the mixture in step 1) one or more times to obtain Soybean puree of sodium salt; and 3) performing solid-liquid separation on the puree, recovering the supernatant and / or precipitation, to obtain soybean low-fat composition and / or soybean composition. The invention also provides a soybean low-fat composition and a soybean composition concentrated in soybean lipid. The invention also provides natural zero-fat soybean milk, soybean milk rich in high physiologically active ingredients and high-energy soybean milk with long shelf life.

Description

technical field [0001] The invention relates to a soybean composition obtained from soybeans, a production method and application thereof. Background technique [0002] Soybean is currently the most important source of vegetable oil, vegetable protein and other plant functional ingredients. Orientals have attached great importance to the processing and production of soybeans since ancient times. The oil content of soybeans is about 18%, while the protein content is as high as 38%. From the analysis of amino acid composition and essential amino acid content, soybean protein is one of the few good nutritional products that can replace animal protein. It does not contain cholesterol, lactose and high polyunsaturated fatty acid content, which is especially good for patients with cardiovascular and cerebrovascular diseases. beneficial. [0003] Among them, soybean protein does not specifically refer to a certain protein, but refers to the general term of many proteins present i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L33/00A23C11/10A23L11/65
Inventor 刘志胜张喆张海远
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT