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Preparation method of high-resistance protein oxidation soybean flour

A protein and soybean flour technology, applied in the field of food technology, can solve problems such as hidden dangers of product safety and reduced product quality, and achieve the effect of protection and reduction of denaturation

Inactive Publication Date: 2017-03-08
汕头市天悦科技创新研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean protein is widely used in the food industry as a very important food ingredient because of its unique nutritional value, but protein oxidation will lead to a reduction in product quality and even new product safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In the present embodiment, the preparation method of high-resistance protein oxidized soybean powder comprises the following steps:

[0037] (1) equipped with raw materials

[0038] By weight, the following raw materials are equipped: 43.52% of embedding body (both are maltodextrin), 10% of carrier (both are glucose syrup, and its weight percentage concentration is 80%), 45% of dehulled soybeans, and 0.8% of emulsifier ( Both are lecithin), vitamin E 0.1%, β-carotene 0.5%, litsea cubeba oil 0.05%, rosemary oil 0.03%;

[0039] (2) Preparation of impedance body slurry

[0040] Dissolve the embedding body in water 15 times the weight of the embedding body, then add vitamin E, β-carotene, litsea cubeba oil and rosemary oil, mix well to obtain the impedance body slurry, and set aside;

[0041] (3) Refining

[0042] Soak the peeled soybeans in water at a temperature of 82°C for 0.8 hours; then refine the pulp, adding the impedance body slurry to the peeled soybeans to obta...

Embodiment 2

[0055] In the present embodiment, the preparation method of high-resistance protein oxidized soybean powder comprises the following steps:

[0056] (1) equipped with raw materials

[0057] By weight, the following raw materials are equipped: 38.52% of embedding body (both modified starch), 5% of carrier (both glucose syrup, and its weight percentage concentration is 80%), 55% of dehulled soybeans, 0.8% of emulsifier (both Lecithin), vitamin E 0.1%, β-carotene 0.5%, litsea cubeba oil 0.05%, rosemary oil 0.03%;

[0058] (2) Preparation of impedance body slurry

[0059] Dissolve the embedding body in water 20 times the weight of the embedding body, then add vitamin E, β-carotene, litsea cubeba oil and rosemary oil, mix well to obtain the impedance body slurry, and set aside;

[0060] (3) Refining

[0061] Soak the peeled soybeans in water at a temperature of 80°C for 1 hour; then refine the pulp, adding the impedance body slurry to the peeled soybeans to obtain soybean milk; ...

Embodiment 3

[0074] In the present embodiment, the preparation method of high-resistance protein oxidized soybean powder comprises the following steps:

[0075] (1) equipped with raw materials

[0076] By weight, the following raw materials are equipped: 36.97% of embedding body (both are maltodextrin), 60% of dehulled soybeans, 0.6% of emulsifier (of which 0.3% of sucrose fatty acid ester, 0.3% of Tween-60), vitamin E 0.1%, β-carotene 2.0%, litsea cubeba oil 0.03%, rosemary oil 0.3%;

[0077] (2) Preparation of impedance body slurry

[0078] Dissolve the embedding body in water 10 times the weight of the embedding body, then add vitamin E, β-carotene, litsea cubeba oil and rosemary oil, mix well to obtain the impedance body slurry, and set aside;

[0079] (3) Refining

[0080] Soak the peeled soybeans in water at a temperature of 85°C for 0.5 hours; then refine the pulp, adding the impedance body slurry to the peeled soybeans to obtain soybean milk;

[0081] In step (3), refining is c...

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Abstract

The invention relates to a preparation method of high-resistance protein oxidation soybean flour. The preparation method comprises the following steps of (1) preparing the following raw materials in parts by weight: 15-54.06% of wrapping bodies, 0-30% of carriers, 45-80% of peeled soybeans, 0.3-0.8% of an emulsifying agent, 0.1-0.2% of vitamin E, 0.5-2.0% of beta-carotene, 0.01-0.2% of litsea cubeba oil and 0.01-0.3% of rosemary oil; (2) dissolving the wrapping bodies into water, then adding the vitamin E, the beta-carotene, the litsea cubeba oil and the rosemary oil, and performing uniform mixing so as to obtain antibody slurry; (3) soaking the peeled soybeans, then performing pulp grinding, and during pulp grinding, adding the antibody slurry into the peeled soybeans so as to obtain soybean milk; (4) adding the carriers and the emulsifying agent into the soybean milk so as to obtain mixed pulp; (5) cooking the mixed pulp; (6) performing grinding and homogenizing; and (7) performing spray drying. According to the preparation method disclosed by the invention, in the processing course, soybean protein can be wrapped and protected, so that protein can be prevented from getting denatured, deteriorated and oxidized, and protein protection is realized.

Description

technical field [0001] The invention relates to the technical field of food technicians, in particular to a method for preparing high-impedance protein oxidized soybean powder. Background technique [0002] Current medical research has proved that protein oxidative damage in the human body is closely related to the aging of the human body and the onset of neurodegenerative diseases Alzheimer's disease (AD) and Parkinson's disease (PD). Therefore, the research on protein oxidative damage and antioxidant protection has attracted more and more attention. [0003] However, if the ingestible protein has been oxidized before entering the human body, it is necessary to pay enough attention to its potential food safety. However, the field of food processing has not yet paid enough attention to this. [0004] The amino acid composition of soybean protein is similar to that of milk protein. Except for slightly lower methionine, the content of other essential amino acids is relatively...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L3/3544A23P10/30A23L11/65
CPCA23L3/3544A23V2002/00A23V2200/02A23V2200/224A23V2250/712A23V2250/211A23V2250/21A23V2200/15
Inventor 吴之林林玉惠
Owner 汕头市天悦科技创新研究院有限公司
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