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Preparation method of hypoallergenic protein prepared from soybeans

A protein and soybean technology, applied in the protein field, can solve problems such as allergic reactions to soybeans, and achieve the effects of improving food safety, improving absorption rate and good taste.

Inactive Publication Date: 2020-06-12
ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to surveys and studies, about 1% to 6% of infants and young children will have allergic reactions to soybeans.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for preparing low-sensitivity protein made from soybeans, comprising the following steps:

[0032] S1, material preparation and screening: first weigh the prepared soybean grains, the weight is 100g, then put the prepared soybean grains into the sieve for screening, and filter the small particles of impurities and defective soybean grains in the soybean grains , to obtain pure soybean grains;

[0033] S2, stirring and cleaning: Put the soybean grains in S1 into the mixing box with an isolation net, start the agitator, the speed of the agitator is 100r / min, and at the same time, the agitator performs forward and reverse alternately, forward and reverse The alternating time is 1min, and the soybean grains are cleaned, and the shriveled soybean grains are screened out at the same time to obtain clean and full soybean grains;

[0034] S3, stirring and drying: after cleaning, the clean and plump soybean grains are poured into another agitator with drying function, ...

Embodiment 2

[0041] A method for preparing low-sensitivity protein made from soybeans, comprising the following steps:

[0042] S1, material preparation and screening: first weigh the prepared soybean grains, the weight is 100g, then put the prepared soybean grains into the sieve for screening, and filter the small particles of impurities and defective soybean grains in the soybean grains , to obtain pure soybean grains;

[0043] S2, Stirring and cleaning: Put the soybean grains in S1 into the mixing box with an isolation net, start the agitator, the rotation speed of the agitator is 120r / min, and the agitator performs forward and reverse alternately, forward and reverse The alternating time is 1min, and the soybean grains are cleaned, and the shriveled soybean grains are screened out at the same time to obtain clean and full soybean grains;

[0044] S3, stirring and drying: after cleaning, the clean and plump soybean grains are poured into another agitator with drying function, and the a...

Embodiment 3

[0051] A method for preparing low-sensitivity protein made from soybeans, comprising the following steps:

[0052] S1, material preparation and screening: first weigh the prepared soybean grains, the weight is 100g, then put the prepared soybean grains into the sieve for screening, and filter the small particles of impurities and defective soybean grains in the soybean grains , to obtain pure soybean grains;

[0053] S2, stirring and cleaning: put the soybean grains in S1 into the mixing box with an isolation net, start the agitator, the speed of the agitator is 140r / min, and at the same time, the agitator performs forward and reverse alternately, forward and reverse The alternating time is 1min, and the soybean grains are cleaned, and the shriveled soybean grains are screened out at the same time to obtain clean and full soybean grains;

[0054] S3, stirring and drying: after cleaning, the clean and plump soybean grains are poured into another agitator with drying function, ...

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PUM

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Abstract

The invention discloses a preparation method of hypoallergenic protein prepared from soybeans, and the method comprises the following steps: S1, material preparation and screening: weighing prepared soybean grains, screening the prepared soybean grains in a screen, and filtering small-grain impurities and defective soybean grains in the soybean grains to obtain pure soybean grains; S2, stirring and cleaning: putting the soybean grains obtained in the step S1 into a stirring box with a separating net, starting a stirrer to clean the soybean grains, and meanwhile, screening out wizened soybean grains to obtain clean and full soybean grains. Protein in soybean protein powder is hydrolyzed into a peptide chain through protease. Some chemical bonds are broken to change the original structure soas to weaken or eliminate the allergenicity and reduce the allergy probability of a user. Through arrangement of high-temperature sterilization and fishy smell removal, soybean meal hydrolysate can be sterilized and fishy smell of the soybean meal hydrolysate can be removed, so that edible safety of the hypoallergenic protein is improved, and taste of the hypoallergenic protein is good.

Description

technical field [0001] The invention relates to the technical field of proteins, in particular to a method for preparing low-sensitivity proteins made from soybeans. Background technique [0002] Soy protein is a very important source of plant protein, but the weight of protease, which is also the eight major allergens, is one of the weight of soybean flour. The widespread use of soybean protein has brought unavoidable safety and health problems to people who are allergic to soybeans. Compared with other protein sources, soy protein is generally accepted as cheap and has high nutritional value. However, according to surveys and studies, about 1% to 6% of infants and young children will have allergic reactions to soybeans. [0003] In the prior art, with the widespread use of soybean protein products, the incidence of adult allergies to soybeans is also on the rise. Soy allergies can show a variety of different forms of symptoms, common symptoms include protease weight is s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34A23L5/20
CPCA23J1/148A23J3/16A23J3/346A23L5/21A23L5/25A23V2002/00A23V2250/5488A23V2300/14A23V2300/38A23V2300/24
Inventor 张榆敏
Owner ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
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