Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Deodorized soybean protein powder and preparation method thereof

A technology of soybean protein powder and protein slurry, which is applied to the protein composition of vegetable seeds, protein food ingredients, food science, etc., can solve the problems of increasing food risk, reducing product purity, slow dissolution, etc., and achieve improved enzymatic hydrolysis effect , Improve solubility performance, solubility improvement effect

Pending Publication Date: 2022-07-22
XUZHOU UNIV OF TECH
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are three common problems with soybean protein powder: first, substances such as soy isoflavones will make soybean protein powder have a certain fishy smell, and in the production process, aldehydes, alcohols, ketones and other substances will be produced due to the oxidation of oil, resulting in bad smell , some consumers cannot accept it; second, soybean protein powder is very easy to agglomerate when brewing, dissolves too slowly, and has poor solubility, which affects the quality and taste of soybean protein powder
The patented technology adds silica powder to improve dispersion, and adds lecithin, β-cyclodextrin and maltodextrin, which reduces the purity of the product, increases the risk of consumption, and the solubility is not ideal

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Deodorized soybean protein powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of deodorized soybean protein powder, the concrete steps are as follows:

[0038] (1) First add 3kg of low-temperature defatted soybean meal to 25kg of water, ultrasonically vibrate, continue to add 0.5kg of phytase and 0.4kg of acid protease, stir and mix to obtain a mixed slurry, aerate enzymatic hydrolysis treatment with oxygen, inactivate enzymes, and centrifuge to get The supernatant was adjusted to pH=4 with food-grade hydrochloric acid to precipitate soybean protein, centrifuged again to get the precipitate, then ultrasonically dispersed the precipitate in 15kg of water, and adjusted pH=7 to obtain a protein slurry with a solid content of 10w.t.%;

[0039] (2) The protein slurry is then subjected to high-voltage pulsed electric field treatment, and then 0.02 kg of glucose and 0.01 kg of yeast extract are added to perform partial Maillard reaction to obtain a pretreated protein solution;

[0040] (3) Finally, the pretreated protein solution is s...

Embodiment 2

[0050] A preparation method of deodorized soybean protein powder, the concrete steps are as follows:

[0051] (1) First add 5kg of low-temperature defatted soybean meal to 30kg of water, ultrasonically vibrate, continue to add 0.6kg of phytase and 0.5kg of acid protease, stir and mix to obtain a mixed slurry, aerate the enzymatic hydrolysis treatment with oxygen, inactivate the enzyme, and extract by centrifugation. The supernatant was adjusted to pH=5 with food-grade hydrochloric acid, and the soybean protein was precipitated, and the precipitate was obtained by centrifugation again. Then, the precipitate was ultrasonically dispersed in 20 kg of water, and adjusted to pH=7 to obtain a protein slurry with a solid content of 12w.t.%;

[0052] (2) The protein slurry is then subjected to high-voltage pulsed electric field treatment, and then 0.03 kg of glucose and 0.02 kg of yeast extract are added to perform partial Maillard reaction to obtain a pretreated protein solution;

[0...

Embodiment 3

[0063] A preparation method of deodorized soybean protein powder, the concrete steps are as follows:

[0064] (1) First add 4kg of low-temperature defatted soybean meal to 28kg of water, ultrasonically vibrate, continue to add 0.55kg of phytase and 0.45kg of acid protease, stir and mix to obtain a mixed slurry, aeration and enzymolysis treatment, inactivate enzymes, and centrifuge to get The supernatant was adjusted to pH=5 with food-grade hydrochloric acid to precipitate soybean protein, centrifuged again to get the precipitate, then ultrasonically dispersed the precipitate in 18kg water, and adjusted pH=7 to obtain a protein slurry with a solid content of 11w.t.%;

[0065] (2) The protein slurry is then subjected to high-voltage pulsed electric field treatment, and then 0.025 kg of glucose and 0.015 kg of yeast extract are added to perform partial Maillard reaction to obtain a pretreated protein solution;

[0066] (3) Finally, the pretreated protein solution is subjected to ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The preparation method comprises the following steps: by taking low-temperature defatted soybean meal as a raw material, introducing oxygen, carrying out enzymolysis treatment to degrade macromolecular protein, carrying out food-grade acid precipitation to obtain soybean protein, carrying out high-voltage pulsed electric field treatment, adding glucose, ribose and a yeast extract, and carrying out partial Maillard reaction, so as to obtain the deodorized soybean protein powder. And subsequent high-frequency electromagnetic field treatment and atmospheric pressure cold plasma treatment are combined, so that the fishy smell of the obtained soybean protein powder is greatly reduced, and the solubility is good.

Description

technical field [0001] The invention belongs to the technical field of soybean protein powder preparation, in particular to a deodorized soybean protein powder and a preparation method thereof. Background technique [0002] Soybean is a common legume crop with a wide range of cultivation and high economic value. Soybean is rich in protein, the content is between 40% and 50%, and it contains 9 kinds of essential amino acids required by the human body. Soy protein has strong water holding capacity, and eating soy protein can have a satiety effect. It is a good meal replacement food for weight management personnel, and has the effects of lowering blood lipids and preventing osteoporosis. Soy protein is easier to digest and absorb than milk protein and is an ideal food source. [0003] Soy protein powder is a common soybean product. It is easy to store and transport. It can be drunk after mixing with water. The consumption method is simple. However, there are three common pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J1/14
CPCA23J1/148
Inventor 唐仕荣陈尚龙巫永华李超刘恩岐
Owner XUZHOU UNIV OF TECH
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com