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Puffed soybean protein grains and production method thereof

A technology of protein granules and puffed soybeans, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, and food forming, etc. It can solve the problem of increasing demand for the taste of protein nutrition bars, and achieve the purpose of increasing appetite and improving taste , the effect of balanced nutrition

Inactive Publication Date: 2018-12-14
山东嘉华生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research and development and production of protein nutrition bars are currently becoming more and more mature, but at present, most protein nutrition bars are difficult to meet people's requirements in terms of taste, and various groups of people have higher and higher requirements for the taste of protein nutrition bars
In response to this situation, it has become a research trend to solve the taste defects of protein nutrition bars, but there are few reports at home and abroad on the processing of nutritional protein bar ingredients by extrusion technology.

Method used

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  • Puffed soybean protein grains and production method thereof
  • Puffed soybean protein grains and production method thereof
  • Puffed soybean protein grains and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of expanded soybean protein granules, which is carried out sequentially according to the following steps:

[0020] Step 1: mixing soybean protein isolate, starch and soybean powder in certain parts by mass;

[0021] Step 2: Mix the mixed powder obtained in Step 1 with a certain amount of water;

[0022] Step 3: extruding the mixture obtained in step 2 through an extrusion extruder, and drying and forming it after extrusion;

[0023] Step 4: The moisture content of the dried mixture in Step 3 is about 8%, and then pulverized to obtain puffed soybean protein granules.

[0024] The consumption (mass parts) of each raw material is:

[0025] Soy protein isolate 70 servings

[0026] Starch 25 parts

[0027] Soy flour 5 parts.

Embodiment 2

[0029] A preparation method of expanded soybean protein granules, which is carried out sequentially according to the following steps:

[0030] Step 1: Mix soybean protein isolate, starch, soybean powder, maltose, soybean dietary fiber and orange powder in certain parts by mass;

[0031] Step 2: Mix the mixed powder obtained in Step 1 with a certain amount of water;

[0032] Step 3: extruding the mixture obtained in step 2 through an extrusion extruder, and drying and forming it after extrusion;

[0033] Step 4: The moisture content of the dried mixture in Step 3 is about 7%, and then pulverized to obtain puffed soybean protein granules.

[0034] The consumption (mass parts) of each raw material is:

[0035]

Embodiment 3

[0037] A preparation method of expanded soybean protein granules, which is carried out sequentially according to the following steps:

[0038] Step 1: Mix soybean protein isolate, starch, soybean powder, maltose, soybean dietary fiber, strawberry powder, and salt in certain parts by mass;

[0039] Step 2: Mix the mixed powder obtained in Step 1 with a certain amount of water;

[0040] Step 3: extruding the mixture obtained in step 2 through an extrusion extruder, and drying and forming it after extrusion;

[0041] Step 4: The moisture content of the dried mixture in Step 3 is about 8%, and then pulverized to obtain puffed soybean protein granules.

[0042] The consumption (mass parts) of each raw material is:

[0043]

[0044]

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PUM

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Abstract

The invention provides puffed soybean protein grains and a production method thereof, and belongs to the field of nutritious food. The puffed soybean protein grains are prepared from main raw materials as follows: soybean protein isolate, starch, beam flour, soybean dietary fiber, maltose, seasoner and table salt. The puffed soybean protein grains are applied to production and processing of nutritional protein bars, taste of the nutritional protein bars is improved, nutritive value is increased, appetite of people is promoted, meanwhile, the raw materials are easy to digest and absorb and richin nutrients, and nutrition balance of the human body is realized.

Description

technical field [0001] The invention belongs to the field of nutritional food, and in particular relates to an expanded soybean protein granule and a production method thereof. Background technique [0002] Protein nutrition bar, formed earlier in European and American countries, is a high-protein nutritious food with comprehensive nutrition, good absorption, easy to carry, convenient to eat, light and fashionable, which can quickly replenish physical energy and maintain nutritional balance. At present, protein nutrition bar products are being increasingly accepted in our country, especially athletes, fitness enthusiasts and high physical laborers all regard it as a kind of nutritious food. The research and development and production of protein nutrition bars are currently becoming more and more mature, but at present, most protein nutrition bars are difficult to meet people's requirements in terms of taste, and various groups of people have higher and higher requirements fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L33/22A23P10/20A23P30/34
CPCA23V2002/00A23L33/185A23L33/22A23P10/20A23P30/34A23V2200/14A23V2200/32A23V2250/5488A23V2250/5116
Inventor 张钊李广庆王才立
Owner 山东嘉华生物科技股份有限公司