A kind of preparation method of special soybean protein granule for liquid beverage

A soybean protein and beverage technology, applied in the field of food raw material processing, can solve the problems of low centrifugal sedimentation rate, good stability, and can not meet the fast dispersion of soybean protein, and achieves low centrifugal sedimentation rate, enhanced stability, and prevention of surface wetting. Effect

Active Publication Date: 2020-09-04
SHANDONG YUWANG ECOLOGY FOOD IND
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above method can only increase its dispersibility, and still cannot meet the requirements of fast dispersion, good stability, and low centrifugal sedimentation rate required for soybean protein to be used in liquid beverages.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of special soybean protein granule for liquid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of special soybean protein granules for liquid beverages, comprising the following steps:

[0049] (1) Preparation of soybean protein enzymatic hydrolyzate: 1.5kg soybean protein isolate is dissolved in 12kg deionized water, and the pH value is adjusted to 7.2 with a 30% NaOH aqueous solution with a mass concentration; add 1.2g compound flavor protease (enzyme activity is 20000U / g), at a stirring rate of 200r / min and a temperature of 45°C, perform enzymatic hydrolysis for 1 hour; heat in a water bath at 100°C to inactivate the enzyme for 20 minutes, and cool to room temperature to obtain a soybean protein enzymatic hydrolyzate;

[0050] (2) Homogenization and spray drying of soybean protein hydrolyzate: the soybean protein hydrolyzate obtained in step (1) was sheared and homogenized for 2 minutes at 10000 r / min, filtered through a 40-mesh sieve to obtain homogeneous soybean protease Hydrolyzate; the obtained homogeneous soybean protein enzymatic hy...

Embodiment 2

[0055] A preparation method of special soybean protein granules for liquid beverages, comprising the following steps:

[0056] (1) Preparation of soybean protein enzymatic hydrolyzate: 1.5kg soybean protein isolate is dissolved in the deionized water of 13.0kg, and be 30% NaOH aqueous solution adjustment pH value is 7.0 with mass concentration; Add 1.2g compound flavor protease (enzyme activity is 10000U / g), at a stirring rate of 100r / min and a temperature of 40°C, perform enzymatic hydrolysis for 3 hours; heat in a water bath at 100°C to inactivate the enzyme for 20 minutes, and cool to room temperature to obtain soybean protein enzymatic hydrolyzate;

[0057] (2) Homogenization and spray drying of soybean protein enzymatic hydrolyzate: the soybean protein enzymatic hydrolyzate obtained in step (1) was sheared and homogenized for 10 min at 8000 r / min, filtered through a 40-mesh sieve to obtain homogeneous soybean protease Hydrolyzate: The obtained homogeneous soybean protein ...

Embodiment 3

[0061] A preparation method of special soybean protein granules for liquid beverages, comprising the following steps:

[0062] (1) Preparation of soybean protein enzymatic hydrolyzate: 2.0kg soybean protein isolate is dissolved in the deionized water of 16.0kg, and be 30% NaOH aqueous solution adjustment pH value is 6.8 with mass concentration; Add 1.6g compound flavor protease (enzyme activity is 20000U / g), at a stirring rate of 300r / min and a temperature of 50°C, perform enzymatic hydrolysis for 0.5h; heat in a water bath at 100°C to inactivate the enzyme for 20min, and cool to room temperature to obtain soybean protein enzymatic hydrolyzate;

[0063] (2) Homogenization and spray drying of soybean protein enzymatic hydrolyzate: the soybean protein enzymatic hydrolyzate obtained in step (1) was sheared and homogenized at 15000 r / min for 1 min, filtered through a 40-mesh sieve to obtain homogeneous soybean protease Hydrolyzate: The obtained homogeneous soybean protein enzymati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of special soybean protein particles for a liquid beverage. The preparation method comprises the following steps of dissolving soybean protein into water; regulating pH by alkali liquor; adding prolease for enzymolysis; performing heating enzyme deactivation to obtain the soybean protein hydrolysate solution; performing shearing homogenization, spray drying and sieving to obtain enzymolysis soybean protein powder; preparing spraying coating liquid: dissolving soybean power phospholipid, sucrose fatty acid ester and calcium chloride into water; performing shearing homogenization to obtain spray coating liquid; performing spraying coating granulation on the obtained enzymolysis soybean protein powder; obtaining the special soybean protein particles. The preparation process is simple; the operation is easy; the method is suitable for mass production; the prepared soybean protein particles are applied to the liquid beverage, and have the functional characteristics of good solubleness, fast dispersion, high stability, low centrifugal sedimentation rate and the like; the original flavor of the soybean protein can be remained.

Description

technical field [0001] The invention relates to a method for preparing soybean protein granules special for liquid beverages, and belongs to the technical field of food raw material processing. Background technique [0002] Protein has rich nutritional value and has the functions of improving human immunity, preventing osteoporosis, preventing cardiovascular and cerebrovascular diseases, and controlling body weight. Usually these proteins are mainly used as food raw materials in the form of powder, and then undergo further processing. In food processing and manufacturing using soybean protein powder, especially in the production of liquid beverages, it is usually dissolved in water, and the ratio of soluble protein contained in the soybean protein powder at this time (NSI: Expressed by the water solubility index of nitrogen) The higher the value, the easier it is to form a wet powder group. The wet powder group shows that after the soybean protein powder meets water, the su...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/66A23L29/00A23L29/10A23L33/115A23P10/47A23P20/18
CPCA23L2/66A23L29/015A23L29/06A23L29/10A23L33/115A23P10/47A23P20/18A23V2002/00A23V2200/222A23V2200/324A23V2250/5488A23V2250/18A23V2250/1578A23V2250/1582
Inventor 刘汝萃范书琴刘军王吉龙黄文秀
Owner SHANDONG YUWANG ECOLOGY FOOD IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap