Preparation method of low-fat soybean plant cream
A soybean plant and soybean oil body technology, applied in the production/processing of edible oil/fat, edible oil/fat composition, etc., can solve the problems of high oil content and heat, high hydrogenated oil content, etc.
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[0016] A kind of preparation method of low-fat perilla oil flavor salad dressing is characterized in that, comprises the following steps:
[0017] (1) Soybean oil bodies are extracted from soybean milk. Soak soybeans and water in distilled water at a ratio of 1:5 (w / v) to liquid, and place them at 4°C for 18 hours. Soybean after soaking is placed in the buffer solution of pH 7.5 (comprising 50mmol / LTris-HCl, 0.4mol / L sucrose, 0.5mol / L sodium chloride, soybean and buffer solution solid-liquid ratio after soaking are 1:5, w / In v), stir for 180s with a crushing mixer to obtain a soybean homogenate. Remove bean dregs by filtering with three layers of filter cloth, centrifuge the filtrate at 4°C and 10,000×g for 30 min, and collect the upper layer of emulsion. The emulsion was washed 4 times with a buffer solution (50 mmol / L, Tris-HCl buffer solution 1:5, w / v) to obtain soybean oil bodies. (2) Emulsifier soy protein isolate was prepared by alkali-dissolving and acid-extracting. ...
Embodiment 1
[0018] Example 1: (1) Soybean oil bodies are extracted from soybean milk. Soak soybeans and water in distilled water at a solid-to-liquid ratio of 1:5 (w / v), and place them at 4°C for 18 hours. Soybean after soaking is placed in the buffer solution of pH 7.5 (comprising 50mmol / LTris-HCl, 0.4mol / L sucrose, 0.5mol / L sodium chloride, soybean and buffer solution solid-liquid ratio after soaking are 1:5, w / In v), stir for 180s with a crushing mixer to obtain a soybean homogenate. Remove bean dregs by filtering with three layers of filter cloth, centrifuge the filtrate at 4°C and 10,000×g for 30 min, and collect the upper layer of emulsion. The emulsion was washed 4 times with a buffer solution (50 mmol / L, Tris-HCl buffer solution 1:5, w / v) to obtain soybean oil bodies. (2) Emulsifier soy protein isolate was prepared by alkali-dissolving and acid-extracting. Edible defatted soybean powder was dispersed in deionized water (1:15, w / v), and the pH was adjusted to 9.0. The mixture wa...
Embodiment 2
[0019] Example 2: (1) Soybean oil bodies are extracted from soybean milk. Soak soybeans and water in distilled water at a solid-to-liquid ratio of 1:5 (w / v), and place them at 4°C for 18 hours. Soybean after soaking is placed in the buffer solution of pH 7.5 (comprising 50mmol / LTris-HCl, 0.4mol / L sucrose, 0.5mol / L sodium chloride, soybean and buffer solution solid-liquid ratio after soaking are 1:5, w / In v), stir for 180s with a crushing mixer to obtain a soybean homogenate. Remove bean dregs by filtering with three layers of filter cloth, centrifuge the filtrate at 4°C and 10,000×g for 30 min, and collect the upper layer of emulsion. The emulsion was washed 4 times with a buffer solution (50 mmol / L, Tris-HCl buffer solution 1:5, w / v) to obtain soybean oil bodies. (2) Emulsifier soy protein isolate was prepared by alkali-dissolving and acid-extracting. Edible defatted soybean powder was dispersed in deionized water (1:15, w / v), and the pH was adjusted to 9.0. The mixture wa...
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