Compound protein foaming agent

A technology of compounding protein and foaming agent, applied in protein food processing, vegetable protein processing, protein food ingredients, etc. The effect of reducing the contact area and slowing down the drainage

Inactive Publication Date: 2019-01-04
黄勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a composite protein foaming agent for the poor foaming and foam stabilizing properties of the currently commonly used foaming agents

Method used

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  • Compound protein foaming agent

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preparation example Construction

[0029] The preparation method of modified glutinous rice bran protein, comprises the steps:

[0030] (1) According to the mass ratio of 5:1~3, the rice bran and pretreated brewer's grains are crushed through an 80-mesh sieve, and the sieved particles are mixed with adjuvants and reagents according to the mass ratio of 1:0.1:10~15, and mixed at 400~600r / After 30-50 minutes of magnetic stirring, centrifuge at 3500-5500r / min for 15-25 minutes, take the centrifuge and dry it naturally to obtain a degreased product, put the degreased product in a water bath at 45-60°C, and add 3-7 times the degreased product to the degreased product. Mix with ionic water, adjust the pH to 9.2~9.6 with NaOH solution with a concentration of 0.1mol / L, centrifuge at 4000~5500r / min for 15~25min, take the supernatant and adjust the pH to 4.2~4.6 with HCl solution with a concentration of 0.1mol / L , centrifuge at 4000~5000r / min for 12~25min, take the centrifuge, wash it with deionized water 6~10 times the...

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Abstract

The invention discloses a compound protein foaming agent, and belongs to the technical field of food manufacturing. Rice bran and brewer's grains serve as raw materials, crushing, reagent mixing, stirring and centrifuging, degreasing and other operations are conducted, mixed protein is made and acted on protein surface grafted glycosyl through enzymolysis and sugar liquor, the foam stability is improved, bacterial cellulose left in the mixed protein can form a hydrogen bond with the glycosyl, the contact area of gas and water is reduced, an interfacial film keeps good mechanical strength, andthe foam stability of the foaming agent is further improved. Accordingly, glycerin and absolute ethyl alcohol serve as a ball-milling medium to conduct ball milling on soybean protein, the action among tissue is improved, then, by cooperating with alkali liquor, the protein is degraded, the molecular weight is lowered, the number of active groups is further increased, and then the foam stability of the foaming agent can be effectively improved. The problem that an existing frequently-used foaming agent is poor in foamability and foam stability is solved.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a composite protein foaming agent. Background technique [0002] Soybean protein, wheat gluten protein and rice protein are commonly used raw materials in the food processing industry. They are rich in resources, high in quality, low in price, low in cholesterol, and have high nutritional value. In occasions where the added value is relatively low, there are few functional products of food protein ingredients with slightly higher added value. The main reason for this situation is that although the price of this kind of protein is cheap, it also has certain functional properties, but various Properties such as emulsification, gelling, foaming, etc., still have a considerable gap compared with animal-derived proteins such as casein, muscle fiber protein, egg white protein, etc. Applications are subject to certain restrictions. [0003] As an amphiphilic macrom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/16A23J3/34
CPCA23J3/14A23J3/16A23J3/34
Inventor 黄勇陈建春庞成荣
Owner 黄勇
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