Method for separating soybean protein powder by dry method

A soybean protein powder and dry process technology, applied in the field of food processing, can solve problems such as poor separation of protein bodies, and achieve the effects of being convenient to eat, rich in natural protein, and having a delicate and smooth taste.

Inactive Publication Date: 2019-08-06
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to more exposed residual lipids or van der Waals interaction, the f

Method used

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  • Method for separating soybean protein powder by dry method
  • Method for separating soybean protein powder by dry method

Examples

Experimental program
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Example Embodiment

[0039] Example 1

[0040] A dry method for separating soybean protein powder is characterized in that it comprises the following steps:

[0041] (1) Weigh intact soybeans with full grains, no insects, and no damage to the skin, and place them in an oven at 50°C for pre-drying to make the moisture content 6-8.5%;

[0042] (2) The pre-dried soybeans in step (1) are subjected to coarse grinding treatment, the grinding speed is 2000 rpm, and the feed rate is 0.5 kg / h;

[0043] (3) Put the ground soybean meal in step (2) into a Soxhlet extractor filled with petroleum ether for degreasing for 6 hours, then wash with distilled water three times, and place in a fume hood to completely evaporate the remaining petroleum ether , The ratio of soy flour to acetone is 1:4, and the temperature of petroleum ether is 40°C;

[0044] (4) Dry the soybean flour defatted in step (3) in a microwave heating dryer with a microwave power of 900W and a processing time of 7min;

[0045] (5) Grind the defatted soyb...

Example Embodiment

[0047] Example 2

[0048] A dry method for separating soybean protein powder is characterized in that it comprises the following steps:

[0049] (1) Weigh intact soybeans with full grains, no insects, and no damage to the skin, and place them in an oven at 50°C for pre-drying to make the moisture content 6-8.5%;

[0050] (2) The pre-dried soybeans in step (1) are subjected to coarse grinding treatment, the grinding speed is 2000 rpm, and the feed rate is 0.5 kg / h;

[0051] (3) Put the ground soybean meal in step (2) into a Soxhlet extractor filled with petroleum ether for degreasing for 6 hours, then wash with distilled water three times, and place in a fume hood to completely evaporate the remaining petroleum ether , The ratio of soy flour to acetone is 1:5, and the temperature of petroleum ether is 40°C;

[0052] (4) Dry the soybean flour defatted in step (3) in a microwave heating dryer with a microwave power of 900W and a processing time of 7min;

[0053] (5) Grind the defatted soyb...

Example Embodiment

[0055] Example 3

[0056] A dry method for separating soybean protein powder is characterized in that it comprises the following steps:

[0057] (1) Weigh intact soybeans with full grains, no insects, and no damage to the skin, and place them in an oven at 50°C for pre-drying to make the moisture content 6-8.5%;

[0058] (2) The pre-dried soybeans in step (1) are subjected to coarse grinding treatment, the grinding speed is 2000 rpm, and the feed rate is 0.5 kg / h;

[0059] (3) Put the ground soybean meal in step (2) into a Soxhlet extractor filled with petroleum ether for degreasing for 6 hours, then wash with distilled water three times, and place in a fume hood to completely evaporate the remaining petroleum ether , The ratio of soy flour to acetone is 1:3, and the temperature of petroleum ether is 30°C;

[0060] (4) Dry the soybean flour defatted in step (3) in a microwave heating dryer with a microwave power of 900W and a processing time of 7min;

[0061] (5) Grind the defatted soyb...

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Abstract

The invention discloses a method for separating soybean protein powder by a dry method. The method combines fine grinding and electrostatic separation for preparation of soy protein-rich fractions that retain the natural state of the protein. The defatted soybeans are impact-milled to form fine soy flour, which can improve the flavor. An electrostatic separator is used for soy protein enrichment,which preserves natural nutrients, increases protein content, and increases the nutritional value of soy flour.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a method for dry separation of soybean protein powder. Background technique [0002] Soybean is one of the most important sources of protein in the human diet. It has more protein than any other crop. The protein content is as high as 40%. It contains amino acids necessary for the human body. It is the most reasonable and closest to the needs of the human body among plant foods. proportional. In addition, soy flour contains more dietary fiber (2.6-17.5%), carbohydrates, fat and soybean isoflavones. It has the functions of strengthening the body, strengthening the brain, improving human immunity and delaying aging. Long-term consumption can prevent breast cancer and prostate cancer. [0003] At present, the most commonly used process for preparing soybean flour is generally to crush the machine-pressed soybean cake obtained after extracting soybean oil, and then sieve it und...

Claims

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Application Information

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IPC IPC(8): A23J1/14
CPCA23J1/142A23J1/146
Inventor 李杨滕飞王娜郭增旺郑丽吴长玲
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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