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Method for producing food-grade modified solubilized soybean protein powder

A technology of soybean protein powder and production method, which is applied to the protein composition of vegetable seeds, protein food processing, vegetable protein processing, etc. Enhanced absorption, improved water solubility and emulsifying properties

Inactive Publication Date: 2019-07-26
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

[0003] Soy protein powder often dissolves too slowly and agglomerates when eating, which reduces the quality and taste of soy protein powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A food grade modified solubilized soybean protein powder production method, the production method of the modified solubilized soybean protein powder production method comprises the following steps:

[0027] (1) Wash the soybeans and put them in warm water to soak for 10 hours, then remove the soybeans and grind them into a slurry in a grinder to obtain the slurry for later use;

[0028] (2) Add the slurry in the above step (1) to one volume of deionized water, then add sodium chloride aqueous solution, heat and stir for 30-40min, then pour it into a centrifuge, centrifuge, and take the supernatant for later use ;

[0029] (3) Adjust the pH value of the supernatant to 7, add protease, incubate for 40 minutes for enzymolysis, put it into an ultrasonic vibrator, and repeatedly vibrate to obtain a vibrator for use;

[0030] (4) Add transglutaminase to the oscillating liquid, stir evenly, let stand for cross-linking for 2 hours, add reducing sugar every 30 minutes during th...

Embodiment 2

[0035] A food grade modified solubilized soybean protein powder production method, the production method of the modified solubilized soybean protein powder production method comprises the following steps:

[0036] (1) Wash the soybeans and put them in warm water to soak for 10 hours, then remove the soybeans and grind them into a slurry in a grinder to obtain the slurry for later use;

[0037] (2) After adding one volume of deionized water to the slurry in the above step (1), then add aqueous sodium chloride solution, heat and stir for 30 minutes, then pour it into a centrifuge, perform centrifugation, and take the supernatant for subsequent use;

[0038] (3) Adjust the pH value of the supernatant to 6.5, add protease, incubate and enzymolyze for 30 minutes, then put it into an ultrasonic vibrator, and repeatedly oscillate to obtain the oscillating liquid for use;

[0039] (4) Add transglutaminase to the oscillating liquid, stir evenly, let stand for cross-linking for 1.5 hour...

Embodiment 3

[0044] A food grade modified solubilized soybean protein powder production method, the production method of the modified solubilized soybean protein powder production method comprises the following steps:

[0045] (1) Wash the soybeans and put them in warm water to soak for 12 hours, then remove the soybeans and grind them into a slurry in a grinder to obtain the slurry for later use;

[0046](2) Add one volume of deionized water to the slurry in the above step (1), then add aqueous sodium chloride solution, heat and stir for 40 minutes, then pour it into a centrifuge, centrifuge, and take the supernatant for subsequent use;

[0047] (3) Adjust the pH value of the supernatant to 7.5, add protease, incubate for 30 minutes for enzymolysis, then put it into an ultrasonic vibrator, and repeatedly oscillate to obtain the oscillating liquid for use;

[0048] (4) Add transglutaminase to the oscillating liquid, stir evenly, let stand for cross-linking for 2 hours, add reducing sugar e...

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Abstract

The invention provides a method for producing food-grade modified solubilized soybean protein powder, and relates to the technical field of protein powder processing. The method for producing the modified solubilized soybean protein powder includes the steps of grinding, salt leaching, centrifugation, enzymatic hydrolysis, oscillation, crosslinking, homogenization, decolorization, sterilization, spray drying and the like. The solubility, dispersibility and emulsifiability of the soybean protein powder are improved, the prepared soybean protein powder can be dissolved in water efficiently and quickly, the mouthfeel of the soybean protein powder can be effectively improved, the absorption efficiency of a human body is enhanced, and the health-care effect is achieved.

Description

technical field [0001] The invention relates to the technical field of protein powder processing, in particular to a production method of food-grade modified and solubilized 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] Soy protein powder often dissolves too slowly and agglomerates when eaten, which reduces the qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16
CPCA23J1/14A23J3/16A23J3/346A23L5/20A23L5/34
Inventor 李秀娟杨勇许光令杨静李淑红许绍桐孟玲芳
Owner 黑龙江冰泉多多保健食品有限责任公司
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