Production method for high-emulsibility soybean albumen powder

A technology of soybean protein powder and production method, which is applied to the protein composition of vegetable seeds, protein food processing, plant protein processing, etc., can solve problems such as gaps, achieve the effects of improving absorption rate, expanding application range, and improving emulsification

Inactive Publication Date: 2019-05-10
黑龙江冰泉多多保健食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the sodium caseinate commonly used in industry, the emulsification of soybean protein products still has a certain gap. Therefore, it is necessary to modify soybean protein to obtain soybean protein products with high emulsifiability and expand its application range.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production method of high emulsifiability soybean protein powder, said production method comprises the following steps:

[0026] (1) After soybeans are put into warm water and soaked for 4 hours, they are added to a grinder for grinding to obtain soybean slurry for subsequent use;

[0027] (2) Adjust the pH of the above-mentioned soybean slurry to 7.5, and after leaching for 50 minutes, place the slurry in an ultrasonic oscillator, perform repeated ultrasonic vibration extraction, and obtain the oscillation liquid for use;

[0028] (3) Add the oscillating liquid into the centrifuge, centrifuge at high speed for 10 minutes, and obtain the supernatant for later use, adjust the pH of the supernatant to 5.0, carry out acid precipitation, and then add it to the centrifuge for centrifugation to obtain the precipitated protein for later use;

[0029] (4) Rinse the precipitated protein with deionized water repeatedly 3 times, then add the precipitated protein to 10 times the ...

Embodiment 2

[0034] A production method of high emulsifiability soybean protein powder, said production method comprises the following steps:

[0035] (1) After soybeans are put into warm water and soaked for 3 hours, they are added to a grinder for grinding to obtain soybean slurry for subsequent use;

[0036] (2) Adjust the pH of the above-mentioned soybean slurry to 8.5, and after leaching for 40 minutes, place the slurry in an ultrasonic oscillator, perform repeated ultrasonic vibration extraction, and obtain the oscillation liquid for use;

[0037] (3) Add the oscillating liquid into the centrifuge, centrifuge at high speed for 15 minutes to obtain the supernatant for later use, adjust the pH of the supernatant to 5.0, carry out acid precipitation, and then add it to the centrifuge for centrifugation to obtain the precipitated protein for later use;

[0038] (4) Rinse the precipitated protein with deionized water repeatedly 4 times, then add the precipitated protein to 10 times the vo...

Embodiment 3

[0043] A production method of high emulsifiability soybean protein powder, said production method comprises the following steps:

[0044] (1) After soybeans are put into warm water and soaked for 3 hours, they are added to a grinder for grinding to obtain soybean slurry for subsequent use;

[0045](2) Adjust the pH of the above-mentioned soybean slurry to 8.0, and after leaching for 50 minutes, place the slurry in an ultrasonic oscillator, perform repeated ultrasonic vibration extraction, and obtain the oscillation liquid for use;

[0046] (3) Add the oscillating liquid into the centrifuge, centrifuge at high speed for 15 minutes to obtain the supernatant for later use, adjust the pH of the supernatant to 5.0, carry out acid precipitation, and then add it to the centrifuge for centrifugation to obtain the precipitated protein for later use;

[0047] (4) Rinse the precipitated protein with deionized water repeatedly 3 times, then add the precipitated protein to 10 times the vol...

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PUM

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Abstract

The invention provides a production method for high-emulsibility soybean albumen powder, and relates to the technical field of albumen powder processing. The production method for the high-emulsibility soybean albumen powder mainly comprises the steps of soaking, grinding, digestion, oscillation, acid precipitation, homogenizing, enzymolysis, glycosylation, sterilizing, spray drying and the like.The soybean emulsibility, dispersity and solubility of soybean protein are improved, the soybean albumen powder can be more efficiently absorbed by the human body, the high stability is achieved, theapplication range of the albumen powder is enlarged, and economic benefits are improved.

Description

technical field [0001] The invention relates to the technical field of protein powder processing, in particular to a production method of high emulsifying soybean protein powder. Background technique [0002] Protein is one of the seven essential nutrients for the human body. The human body ingests animal protein and plant protein through daily animal food and plant food. With the increasing awareness of people's health and the improvement of income levels, the normal diet can no longer meet the demand for protein quality, nor meet the consumption requirements of people's healthy diet. Therefore, people process protein-containing animal foods or plant foods to extract high-purity protein raw materials, which are widely used in food, medicine, health care products and other industries for production and processing. Protein intake in a healthier way. [0003] Emulsification is the main functional characteristic of soybean protein. The protein has the characteristic structur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34
Inventor 许光令杨勇李秀娟杨静刘永平王兴龙张艳梅李冰
Owner 黑龙江冰泉多多保健食品有限责任公司
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