Method for preparing soybean protein food and prepared soybean protein food thereof
A soy protein and food technology, applied to bacteria, dairy products, milk replacers and other directions used in food preparation, can solve the problems of protein function and odor changes, excessive protein denaturation, affecting protein nutritional value and commercial quality, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0039] A method for preparing soybean milk with good protein stability, easy absorption and good taste by using soybean meal, the method includes the following steps:
[0040] (1) Add the solvent n-pentane and soybean chips into the leaching container according to the ratio of material-to-liquid ratio of 1:1.5. After the leaching is completed, the leaching times are 3 times, the leaching time is 20min, and the leaching temperature is 27℃. , The mixed oil is discharged, and the soybean meal is drained; the soybean meal enters the steaming machine for low-temperature vacuum desolventization. The desolventization time is 0.5h, the desolvation temperature is 40°C, and the vacuum degree is 75KPa to obtain soybean meal with complete shape, white color and no odor.
[0041] (2) The soybean meal is subjected to instant high-temperature sterilization. After the high-temperature sterilization treatment, the soybean meal is soaked in sterile water at 25°C, and the temperature of the sterilized...
Embodiment 2
[0044] Participate in the method described in Example 1 to prepare soy milk with good protein stability, easy absorption and good taste. The only difference is:
[0045] After the hydrolysis reaction is over, the hydrolysate and soybean meal are roughly separated, the separated soybean meal is refined, and then filtered to obtain soybean dregs and soybean milk; soybean peptide hydrolase, neutral protease and cellulase are added to the soybean milk for second In the secondary hydrolysis reaction, the dosages of soybean peptide hydrolase, neutral protease and cellulase are 4000U / g soybean meal, 2000U / g soybean meal and 200U / g soybean meal; the hydrolysis time is 1.5h; after the reaction time is reached, the temperature rises rapidly to Heat at 80°C for 5 minutes to inactivate the above protease; after the hydrolysis, the first and second hydrolysates are mixed, and after preparation and pasteurization, soy milk with good protein stability, easy absorption and good taste is obtained....
Embodiment 3
[0047] Refer to the method described in Example 2 to prepare soy milk with good protein stability, easy absorption, good taste and rich nutrition. The only difference is:
[0048] In the method, after the first and second hydrolysates are mixed, pasteurization is performed; then, bifidobacteria, Lactobacillus rhamnosus, and Lactobacillus bulgaricus are added to the mixed hydrolysate, and after the addition, The dosages of Bifidobacterium, Lactobacillus rhamnosus and Lactobacillus bulgaricus in the hydrolysate are 1.0×10 -8 Pcs / mL、2.0×10 -8 Pcs / mL and 7.0×10 -8 Pieces / mL, soy milk with good protein stability, easy absorption, good taste and rich nutrition is obtained.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com