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Preparation method and application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage

A soybean polysaccharide and acid milk technology, applied in the field of food additives, can solve the problems of limiting the practical application of whey protein beverages, easy turbidity, poor thermal stability of whey protein, etc.

Pending Publication Date: 2021-05-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor thermal stability of whey protein, the bad experience caused by easy turbidity and easy precipitation, the practical application of whey protein drinks is limited

Method used

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  • Preparation method and application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage
  • Preparation method and application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage
  • Preparation method and application of soluble soybean polysaccharide for stabilizing acidic whey protein beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 10g of dried bean dregs, prepare a suspension according to the ratio of material to liquid 1:30, add hydrochloric acid for high-temperature acid hydrolysis, control the pH to 4, the temperature is 100°C, and the reaction time is 2h. After the reaction is completed, centrifuge at 4000rpm to obtain the supernatant. The supernatant obtained in the step was adjusted to pH 7.0 with sodium hydroxide, and the supernatant was mixed with ethanol at a volume ratio of 1:3, centrifuged at 4000 rpm, and the precipitate was oven-dried at 45°C for 12 hours to obtain soluble soybean polysaccharide. Dissolve the soluble soybean polysaccharide: the ratio of water to liquid is 1:10, and the reaction time is 2h. After the reaction, the solution was adjusted to pH 7.0 with hydrochloric acid, mixed with ethanol at a volume ratio of 1:3, centrifuged at 4000 rpm, and dried in an oven at 45°C for 12 hours to obtain soluble soybean polysaccharide.

Embodiment 2

[0030] Take 10g of dried bean dregs, prepare a suspension according to the ratio of material to liquid 1:30, add hydrochloric acid for high-temperature acid hydrolysis, control the pH to 4, the temperature is 100°C, and the reaction time is 2h. After the reaction is completed, centrifuge at 4000rpm to obtain the supernatant. The supernatant obtained in the step was adjusted to pH 7.0 with sodium hydroxide, and the supernatant was mixed with ethanol at a volume ratio of 1:3, centrifuged at 4000 rpm, and the precipitate was oven-dried at 45°C for 12 hours to obtain soluble soybean polysaccharide. Dissolve the soluble soybean polysaccharide: the ratio of water to liquid is 1:10, add sodium hydroxide to adjust the pH to 12, control the temperature to 90°C, and the reaction time is 2h. After the reaction, the solution was adjusted to pH 7.0 with hydrochloric acid, mixed with ethanol at a volume ratio of 1:3, centrifuged at 4000 rpm, and dried in an oven at 45°C for 12 hours to obtai...

Embodiment 3

[0032] Take 10g of dried bean dregs, prepare a suspension according to the ratio of material to liquid 1:30, add hydrochloric acid for high-temperature acid hydrolysis, control the pH to 4, the temperature is 100°C, and the reaction time is 2h. After the reaction is completed, centrifuge at 4000rpm to obtain the supernatant. The supernatant obtained in the step was adjusted to pH 7.0 with sodium hydroxide, and the supernatant was mixed with ethanol at a volume ratio of 1:3, centrifuged at 4000 rpm, and the precipitate was oven-dried at 45°C for 12 hours to obtain soluble soybean polysaccharide. Dissolve the soluble soybean polysaccharide: the ratio of water to liquid is 1:10, add sodium hydroxide to adjust the pH to 13, control the temperature to 90°C, and the reaction time is 2h. After the reaction, the solution was adjusted to pH 7.0 with hydrochloric acid, mixed with ethanol at a volume ratio of 1:3, centrifuged at 4000 rpm, and dried in an oven at 45°C for 12 hours to obtai...

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Abstract

The invention discloses a preparation method and application of soluble soybean polysaccharide of a stable acidic whey protein beverage. The preparation method comprises the following steps: high-temperature acid hydrolysis, ethanol treatment 1, demethylation treatment and ethanol treatment 2. The soluble soybean polysaccharide provided by the invention can obviously improve the stability of the acidic whey protein beverage.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation method and application of a soluble soybean polysaccharide for stabilizing an acidic whey protein drink. Background technique [0002] Whey protein is a milk protein rich in essential amino acids and easily absorbed by the human body, accounting for about 20% of milk protein. It has anti-oxidation, enhances the body's immunity, promotes muscle growth and recovery, and relieves brain fatigue, and has extremely high nutritional value. With the continuous development of the beverage market, whey protein beverages targeting sports and fitness people or the elderly and infirm are becoming more and more popular. However, due to the poor thermal stability of whey protein, the bad experience caused by easy turbidity and easy precipitation, the practical application of whey protein drinks is limited. Contents of the invention [0003] The purpose of this section i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A23L33/125A23L2/38A23L2/52
CPCA23L2/38A23L2/52A23V2002/00A23L33/125C08B37/0003C08B37/0045C08B37/0048A23V2200/30A23V2200/308A23V2250/51
Inventor 陈洁田浩曾茂茂何志勇王召君秦昉
Owner JIANGNAN UNIV
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