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Production method of special soybean protein powder for tofu pudding

A technology of soybean protein powder and production method, which is applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of low extraction rate of soybean protein, affect the application of soybean protein, and poor taste of bean curd, etc., and achieve remarkable Economic benefits, solve the effect of poor flavor and taste, and uniform color

Pending Publication Date: 2020-11-17
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

Although this method can save pretreatment steps such as bean selection, grinding beans, and filtering pulp, but due to the influence of the soybean protein extraction process in the prior art, the obtained soybean protein is afraid of high temperature, and the impurities contained in the soybean protein have Certain fishy smell, so the flavor mouthfeel of the bean curd made by soybean protein is not good and softer; Simultaneously, because the extraction rate of soybean protein in the prior art is low, also influenced the application of soybean protein in the process of making bean curd

Method used

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  • Production method of special soybean protein powder for tofu pudding
  • Production method of special soybean protein powder for tofu pudding
  • Production method of special soybean protein powder for tofu pudding

Examples

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Effect test

Embodiment 1

[0024] The production method of special soybean protein powder for bean curd specifically comprises the following steps:

[0025] (1) Put 1 kg of soybeans into 6 kg of water at a temperature of 15°C and soak for 14 hours, then crush and refine the pulp and filter to remove the slag. ℃, to obtain soybean milk;

[0026] (2) Add citric acid dropwise to the soymilk to adjust the pH value to 5.0, then add 40 g of neutral protease, heat up to 40° C. for 4 hours, and filter to obtain the soymilk enzymatic hydrolyzate;

[0027] (3) Heat the soymilk enzymatic hydrolysis solution to 85°C to deactivate the enzyme for 20 minutes, then set the spray drying inlet temperature to 180°C and the outlet temperature to 60°C and spray dry for 10-20s to obtain soybean protein powder for bean curd.

Embodiment 2

[0029] The production method of special soybean protein powder for bean curd specifically comprises the following steps:

[0030] (1) Put 1 kg of soybeans into 10 kg of water at a temperature of 25°C and soak for 16 hours, then crush and refine the pulp and filter to remove the slag. ℃, to obtain soybean milk;

[0031] (2) Add dropwise citric acid to the soymilk to adjust the pH value to 6.0, then add 60 g of neutral protease, heat up to 60° C. for 6 hours, and filter to obtain the soymilk enzymatic hydrolyzate;

[0032] (3) Heat the soymilk enzymatic hydrolysis solution to 95°C to deactivate the enzyme for 40 minutes, then set the spray drying inlet temperature to 220°C and the outlet temperature to 80°C and spray dry for 20 seconds to obtain soybean protein powder for bean curd.

Embodiment 3

[0034] The production method of special soybean protein powder for bean curd specifically comprises the following steps:

[0035] (1) Soak 1 kg of soybeans in 8 kg of water at a temperature of 20°C for 15 hours, then crush and refine the pulp and filter to remove slag. ℃, to obtain soybean milk;

[0036] (2) Add citric acid dropwise to the soybean milk to adjust the pH value to 5.5, then add 50 g of neutral protease, heat up to 50° C. for enzymolysis reaction for 5 hours, and filter to obtain the soybean milk enzymatic hydrolysis solution;

[0037] (3) Heat the soymilk enzymatic hydrolyzate to 90°C to deactivate the enzyme for 30 minutes, then set the spray drying inlet temperature to 200°C and the outlet temperature to 70°C and spray dry for 15 seconds to obtain soybean protein powder for bean curd.

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Abstract

The invention discloses a production method of special soybean protein powder for tofu pudding. The production method specifically comprises the following steps: (1) soaking soybeans in water for 14-16 hours, then smashing and grinding into thick liquid, filtering to remove residues, performing high-pressure steam sterilization on filtrate, and cooling to obtain soybean milk; (2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0-6.0, then adding neutral protease for enzymatic hydrolysis, and filtering to obtain soybean milk enzymatic hydrolysate; and (3) sequentially performing enzyme deactivation treatment and spray drying on the soybean milk enzymatic hydrolysate to obtain the special soybean protein powder. The production method disclosed by the invention significantly improves the yield and efficiency of soybean protein and removes impurity components in the soybeans, thereby ensuring the functional characteristics of solubility, gel property, emulsibility and the like of the soybean protein; and furthermore, the production method is advanced in process, reasonable in process, controllable in operation and suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of special soybean protein powder for bean curd. Background technique [0002] Douhua, also known as bean curd flower, is a snack made of soybeans, some of which are made of beans such as peas and broad beans. Gypsum condenses into a very thin, soft solid. Douhua is a food for nourishing heat, clearing away heat and maintaining health. If you eat it regularly, it can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluids and quench thirst, and cleanse the stomach. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, bean curd is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood in the hematopoietic function; , hyperlipidemia, hypercholesterolemia and arteriosclerosis,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34A23C20/02
CPCA23J3/16A23J3/346A23C20/025
Inventor 杨勇李秀娟
Owner 黑龙江冰泉多多保健食品有限责任公司
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