Method of developing soybean lecithin- and soybean protein-flavored puffed food

A technology of soybean lecithin and soybean protein, which is applied in food preparation, food shaping, food science, etc., can solve the problems of lack of product functionality and single nutritional components, and achieve significant economic and social benefits, rich nutrition, and improved taste effect

Inactive Publication Date: 2015-11-25
安阳市福瑞沃菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a common food, traditional puffed food has always had the disad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] (1) Weigh 90 parts of soy protein powder, 2 parts of soy lecithin, and 15 parts of water by weight. (2) Take the weighed liquid soybean lecithin, heat it at a constant temperature of 40 degrees and stir it for 8 minutes to fully dilute the liquid soybean lecithin. (3) The diluted soy lecithin is mixed and stirred with the weighed soy protein powder through the pressurized atomization spray equipment. During the first stirring, the speed of the mixer is 300r / min, and the stirring time is 2min. After the first stirring, the original powder is obtained as a soybean phospholipid protein compound powder. (4) Put the soybean phospholipid protein compound powder into the mixer, and add the weighed water for second stirring. During the second stirring process, the speed of the mixer was 400r / min, and the stirring time was 3min. After the second stirring, the raw powder obtained was the wet soybean phospholipid protein material. (5) Put the prepared wet materi...

Example Embodiment

[0024] Example 2

[0025] (1) Weigh soy protein powder, soy lecithin, and water by weight, of which the amount of tissue protein powder is 79.3%, the amount of soy lecithin is 3.5%, and the amount of water is 17.2%

[0026] (2) Take the weighed liquid soybean lecithin, heat it at a constant temperature of 40 degrees and stir it for 8 minutes to fully dilute the liquid soybean lecithin.

[0027] (3) The diluted soy lecithin is mixed and stirred with the weighed soy protein powder through the pressurized atomization spray equipment. During the first stirring, the speed of the mixer is 300r / min, and the stirring time is 2min. After the first stirring, the original powder is obtained as a soybean phospholipid protein compound powder.

[0028] (4) Put the soybean phospholipid protein compound powder into the mixer, and add the weighed water for second stirring. During the second stirring process, the speed of the mixer was 400r / min, and the stirring time was 3min. After the second stirrin...

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PUM

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Abstract

The invention relates to a method of developing a soybean lecithin- and soybean protein-flavored puffed food. Weighed liquid soybean lecithin is heated under the constant temperature of 40DEG C and sufficiently agitated for eight minutes, so that the liquid soybean lecithin is diluted sufficiently; the diluted soybean lecithin and weighed soybean protein powder are mixed by pressure atomization and spraying equipment for the first time, and obtained raw powder is soybean lecithin-protein compound powder; the soybean lecithin-protein compound powder is put into an agitator, added with weighed water and agitated for the second time, and obtained raw powder is soybean lecithin-protein wet material; the prepared wet material is put into an extruding and cooking machine and cooked, at the same time, the wet material is shaped by a mold of the machine head, and thereby sheet blanks which are uniform in size and thickness are obtained; the obtained blanks are deep-fried to be puffed with high-quality soybean oil under controlled temperature for a short time; the deep-fried blanks are deoiled; seasonings are added into the deoiled blanks, a vacuum packaging machine is adopted to package the seasoned product, and thereby the finished product is obtained.

Description

technical field [0001] The invention relates to a preparation method of soybean lecithin soybean protein flavor puffed food. Background technique [0002] Puffed food has the characteristics of soft and natural taste, convenient eating, crisp and delicious. Soy protein is a high-quality plant-based protein. The amino acid composition of soybean protein is similar to that of milk protein. Except for slightly lower methionine, the other essential amino acids are rich in content. It is a plant-based complete protein. Soybean lecithin is a basic substance of life. It is not only an important part of the human biofilm, but also a source of choline and fatty acids. It plays a key role in maintaining the physiological activity of the biofilm and the normal metabolism of the body. Known as "blood vessel scavenger", lecithin is a comprehensive nutrient, often supplemented, it is very important for preventing and improving cardiovascular and cerebrovascular diseases, strengthening t...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/305A23P1/08
CPCA23V2002/00
Inventor 原玉明原武明原志明原春喜
Owner 安阳市福瑞沃菌业有限公司
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