A method of extracting vegetable protein slurry and subjecting it to physical and fermentative treatment

A vegetable protein and slurry technology, applied in the field of vegetable protein processing, can solve the problems of poor flavor, poor water holding capacity and granularity of soybean yogurt, and achieve the effects of excellent texture, increased extraction rate and full flavor.

Active Publication Date: 2020-08-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two main problems. One is that the flavor of soybean yogurt is poor, and there are a series of bad flavors such as beany smell, rice smell, bitterness and astringency. The texture of the smooth paste is quite different, and there are problems such as granularity and poor water holding capacity.

Method used

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  • A method of extracting vegetable protein slurry and subjecting it to physical and fermentative treatment
  • A method of extracting vegetable protein slurry and subjecting it to physical and fermentative treatment
  • A method of extracting vegetable protein slurry and subjecting it to physical and fermentative treatment

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Experimental program
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Effect test

Embodiment 1

[0033] The plant protein raw material used in the present invention is soybeans produced in Northeast China harvested in 2016; soak the soybeans at 25°C for 8 hours after cleaning, and refine the soaked soybeans. The refining parameters are: the feed rate of plant protein raw materials is 140kg / h, the bean feeding rate (converted to dry beans) is 56.90kg / h, the mass flow rate of the milling outflow is 555kg / h, the pressure gauge readings are all greater than 0.1MPa during the refining process, and the refining temperature is 30°C. Slurry is obtained by solid-liquid separation, and heat treatment is performed. The heat treatment conditions are that the product of the heating temperature and the heating time is equal to 3100, the heating temperature is 80-130°C, and the heating time is 25-600s. After the heating is completed, cool to room temperature.

[0034] In order to prepare 100kg of mixed material liquid, take 90kg of soybean milk, 6kg of white granulated sugar, and 4kg of...

Embodiment 2

[0036] The plant protein raw material used in the present invention is soybeans produced in Northeast China harvested in 2016; soak the soybeans at 25°C for 8 hours after cleaning, and refine the soaked soybeans. The refining parameters are: the feed rate of plant protein raw materials is 185kg / h, the bean feeding rate (converted to dry beans) is 56.90kg / h, the mass flow rate of the milling outflow is 555kg / h, the pressure gauge readings are all greater than 0.1MPa during the refining process, and the refining temperature is 30°C. Slurry is obtained by solid-liquid separation, and heat treatment is performed. The heat treatment conditions are that the product of the heating temperature and the heating time is equal to 4800, the heating temperature is 80-130°C, and the heating time is 25-600s. After the heating is completed, cool to room temperature.

[0037] In order to prepare 100kg of mixed material liquid, take 92kg of soybean milk, 6kg of white granulated sugar, and 4kg of...

Embodiment 3

[0039] The plant protein raw material used in the present invention is soybeans produced in Northeast China harvested in 2016; soak the soybeans at 25°C for 8 hours after cleaning, and refine the soaked soybeans. The refining parameters are: the feed rate of plant protein raw materials is 140kg / h, the bean feeding rate (converted to dry beans) is 56.90kg / h, the mass flow rate of the milling outflow is 555kg / h, the pressure gauge readings are all greater than 0.1MPa during the refining process, and the refining temperature is 30°C. Slurry is obtained by solid-liquid separation, and heat treatment is performed. The heat treatment conditions are that the product of the heating temperature and the heating time is equal to 4800, the heating temperature is 80-130°C, and the heating time is 25-600s. After the heating is completed, cool to room temperature.

[0040] In order to prepare 100kg of mixed feed liquid, take 88kg of soybean milk, 7kg of white sugar, 2kg of glucose, 1.5kg of ...

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Abstract

The invention discloses a method for extracting vegetable protein slurry and performing physical and fermentation treatment on it. The slurry is obtained, heated, cooled, and mixed with other raw materials to obtain a mixed material liquid; the mixed material liquid is sterilized, inoculated and fermented. Our invention provides the method of extracting vegetable protein slurry and performing physical and fermentation treatment on it. The flavor and texture of the product yogurt are excellent, smooth and delicate like milk yogurt, full of flavor, with bean aroma and fermented milk aroma, and also has the ability to clear Free radical antioxidant capacity.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein processing, and in particular relates to a method for extracting vegetable protein slurry and performing physical and fermentation treatments on it. Background technique [0002] Vegetable protein exists in various plant raw materials, including oilseeds and fruits, defatted oilseeds and fruit meal, grain seeds, and various plant leaves. Soybean is rich in high-quality vegetable protein and is a typical vegetable protein raw material. Soybean is rich in high-quality vegetable protein and is a typical vegetable protein raw material. It is widely used in food processing, especially soy products and vegetable protein beverages. Products such as vegetable protein drinks and lactic acid bacteria fermented vegetable protein milk are generally made of vegetable protein serum. [0003] There are a variety of enzymes that can catalyze oxidation reactions in plant protein raw materials, the most...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 华欲飞周艳平张彩猛孔祥珍陈业明
Owner JIANGNAN UNIV
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