Special powder for bean products with traditional taste and products of special powder

A technology for special powder and bean products, applied in the field of special powder for traditional taste bean products and the bean products prepared therefrom, can solve the problems of great differences in hardness, chewiness and elastic taste, etc.

Active Publication Date: 2020-07-03
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is also a process of directly using soybean protein isolate to make Q dried tofu. For example, in the published patent CN105594883A, soybean protein isolate and water are used as the main ingredients through oil chopping, mixing of auxiliary materials, refrigeration reaction, slicing and other process steps. In the published patent CN107047787A, respectively Soybean textured protein and

Method used

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  • Special powder for bean products with traditional taste and products of special powder
  • Special powder for bean products with traditional taste and products of special powder
  • Special powder for bean products with traditional taste and products of special powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] Novel protein concentrate preparation

[0097] 1) Evenly disperse alcohol-processed soybean protein concentrate in water at a mass concentration of 10% under continuous stirring conditions, add hydrochloric acid with a concentration of 5mol / L and pump it into the acid sinking tank, the pH of the liquid at the outlet of the acid sinking tank is 4.4, and centrifuge through decanter Machine centrifuged at 3000rpm to obtain solid phase curd;

[0098] 2) In the water in the curd tank, adjust the solid mass content to 5% under continuous stirring conditions, pump it into the neutralization tank and add alkali to pH6.8;

[0099] 3) Sterilize by high-temperature instantaneous heating at a temperature of 121° C. for 60 seconds, flash negative pressure of -0.07 MPa, homogenize under a high pressure of 150 bar, and then spray-dry to obtain a novel soybean protein concentrate.

[0100] The physicochemical and functional properties of the novel soybean protein concentrate prepared ...

Embodiment 2

[0103] Novel protein concentrate preparation

[0104] 1) Evenly disperse the alcohol-processed soybean protein concentrate in water at a mass concentration of 15% under continuous stirring conditions, add 12mol / L sulfuric acid and pump it into the acid sinking tank, the pH of the liquid at the outlet of the acid sinking tank is 4.6, and centrifuge through decanter Machine centrifuged at 5000rpm to obtain solid phase curd;

[0105] 2) Add water to the curd tank, adjust the solid mass content to 17% under continuous stirring conditions, pump into the neutralization tank and add alkali to pH7.8;

[0106] 3) Sterilize by high-temperature instantaneous heating at a temperature of 140° C. for 5 seconds, flash negative pressure of -0.09 MPa, homogenize under a high pressure of 300 bar, and then spray dry to obtain a novel soybean protein concentrate.

[0107] The physicochemical and functional properties of the novel soybean protein concentrate prepared through the above steps are a...

Embodiment 3

[0110] Novel protein concentrate preparation

[0111] 1) Evenly disperse alcohol-processed soybean protein concentrate in water at a mass concentration of 13% under continuous stirring conditions, add lactic acid with a concentration of 6mol / L and pump it into the acid sinking tank, the pH of the liquid at the outlet of the acid sinking tank is 4.6, and centrifuge in a decanter The machine centrifuges at 4000rpm to obtain solid phase curd;

[0112] 2) Add water to the curd tank, adjust the solid mass content to 13% under continuous stirring conditions, pump into the neutralization tank and add alkali to pH7.5;

[0113] 3) Sterilize by high-temperature instantaneous heating at a temperature of 137° C. for 30 seconds, flash negative pressure of -0.08 MPa, spray-dry after 200 bar high-pressure homogenization to obtain a novel soybean protein concentrate.

[0114] The physicochemical and functional properties of the novel soybean protein concentrate prepared through the above ste...

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Abstract

The invention provides special powder for bean products with traditional taste. The special powder can be used for preparing low-temperature and short-shelf-life bean products, high-temperature sterilized soybean products and frozen bean product dishes; the taste of the prepared bean products is close to the taste of traditional bean products; and the special powder is simple in preparation technology, low in water consumption, low in energy consumption and low in emission, can be industrially produced and complies with national environmental protection requirements.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to the field of bean product processing, and specifically relates to a special powder for bean product with traditional taste and the bean product prepared therefrom. Background technique [0002] At present, there are many people who like to eat soy products in my country, but the industrialization degree of the traditional soy product industry is generally not high, and it is gradually transforming from traditional workshops to industrialization. The degree is low, and the product quality and flavor are unstable. [0003] The processing technology of traditional soy products is cumbersome. For example, in the published patents CN102715254B and CN103651929B, the preparation of dried tofu needs to include cleaning and soaking, refining, boiling, pointing, wrapping, pressing, steaming and other process steps, which is time-consuming and labor-intensive , and the water consumption in th...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23J3/16A23L11/45
CPCA23C20/025A23J3/16
Inventor 朱丽娟杨恺郭明
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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