Preparation method of instant soybean protein powder

A soybean protein powder, instant technology, applied in the field of vegetable protein, can solve the problems of slow dissolution, poor solubility, agglomeration, etc., and achieve the effects of improving yield, reducing energy consumption, and improving dissolution rate

Pending Publication Date: 2020-08-28
PINGDINGSHAN TIANJING PLANT ALBUMEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the functional properties of soybean protein isolate itself cannot fully meet the needs of modern food processing. Different foods need to appropriately enhance or weaken a certain function of soybean protein isolate during processing, wh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of instant soybean protein powder, comprising the following steps:

[0032] S1. Pretreatment: select soybeans with plump grains and no moths, put them in water, and soak for 7.5 hours;

[0033] S2. Refining: add water to the soaked soybeans and then refine the pulp, and centrifuge the obtained slurry to remove slag, obtain the slurry, and set aside;

[0034] S3. Enzymolysis: adjust the pH of the slurry to 6.5, then add 0.8% of the total mass of the slurry to the slurry for enzymolysis with neutral protease to obtain an enzymatic solution for use;

[0035] S4. Solubilization: Put the enzymatic hydrolysis solution in a high-frequency electromagnetic field for 1 minute to obtain a solubilization solution for later use;

[0036] S5. Sterilization and flash evaporation: rapidly raise the temperature of the enriched solution to 112°C, keep it for 5s, flash evaporate, and rapidly cool down to 52°C to obtain a sterilizing solution;

[0037] S6. Ingredient...

Embodiment 2

[0049] A preparation method of instant soybean protein powder, comprising the following steps:

[0050] S1. Pretreatment: select soybeans with plump grains and no moths, put them in water, and soak for 8.5 hours;

[0051] S2. Refining: add water to the soaked soybeans and then refine the pulp, and centrifuge the obtained slurry to remove slag, obtain the slurry, and set aside;

[0052] S3. Enzymolysis: adjust the pH of the slurry to 6.5, then add 0.8% of the total mass of the slurry to the slurry for enzymolysis with neutral protease to obtain an enzymatic solution for use;

[0053] S4. Solubilization: put the enzymatic hydrolysis solution in a high-frequency electromagnetic field for 5 minutes to obtain a solubilization solution for later use;

[0054] S5. Sterilization and flash evaporation: rapidly raise the temperature of the enriched solution to 112°C, keep it for 8s, flash evaporate, and rapidly cool down to 55°C to obtain a sterilizing solution;

[0055] S6. Ingredien...

Embodiment 3

[0067] A preparation method of instant soybean protein powder, comprising the following steps:

[0068] S1. Pretreatment: select soybeans with plump grains and no moths, put them in water, and soak for 8 hours;

[0069] S2. Refining: add water to the soaked soybeans and then refine the pulp, and centrifuge the obtained slurry to remove slag, obtain the slurry, and set aside;

[0070] S3. Enzymolysis: adjust the pH of the slurry to 6.5, then add 0.8% of the total mass of the slurry to the slurry for enzymolysis with neutral protease to obtain an enzymatic solution for use;

[0071] S4. Solubilization: Put the enzymolysis solution in a high-frequency electromagnetic field for 3 minutes to obtain a solubilization solution for later use;

[0072] S5. Sterilization and flash evaporation: rapidly raise the temperature of the enriched solution to 112°C, keep it for 6s, flash evaporate, and rapidly cool down to 53°C to obtain a sterilizing solution;

[0073] S6. Ingredients: Add 1% ...

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PUM

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Abstract

The invention discloses a preparation method of instant soybean protein powder. The method comprises the following steps of S1, selecting plump soybeans without worm damage, and putting the soybeans into water for soaking; S2, adding water into the soaked soybeans, grinding the soybeans into thick liquid, and centrifugally separating and deslagging the obtained thick liquid to obtain slurry; S3, adjusting the pH of the slurry to 6.5, and adding neutral protease into the slurry for enzymolysis to obtain enzymatic hydrolysate; S4, treating the enzymatic hydrolysate in a high-frequency electromagnetic field to obtain a solubilizing solution; S5, performing rapid heating, flash evaporation and rapid cooling on the mixed solution to obtain a sterilized solution; S6, adding lecithin, beta-cyclodextrin and maltodextrin into the obtained sterilized solution, and performing uniform mixing to obtain a mixed solution; S7, homogenizing the mixed solution for three times to obtain a homogenized solution; S8, carrying out spray drying on the homogenized solution to obtain soybean protein powder; and S9, adding silicon dioxide powder into the obtained soybean protein powder, and performing uniform mixing so as to obtain the instant soybean protein powder. The dispersibility and solubility of the soybean protein powder are improved, nutrition is balanced, and protein is more easily and efficiently absorbed by the human body.

Description

technical field [0001] The invention relates to the technical field of vegetable protein, in particular to a preparation method of instant soybean protein powder. Background technique [0002] Soybean is the most widely planted bean crop with the highest economic value. Soybean protein isolate is one of the most important food protein resources in my country; Soybean protein isolate contains all essential amino acids, and the content of essential amino acids is higher than the recommended value of FAO / WHO, which can provide a good balance of amino acids. Soybean protein isolate is because of its unique Protein content and its high nutritional value are widely used in many food systems. Soy protein isolate is currently being more and more used in beverages, baked goods, dairy products, protein substitutes, meat products and other foods, which is related to the solubility, dispersion stability, water holding capacity, foaming property, Functional properties such as emulsifyin...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J1/14A23J3/16
CPCA23J3/346A23J1/14A23J3/16
Inventor 陈西文王鹏利赵军民
Owner PINGDINGSHAN TIANJING PLANT ALBUMEN
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