Method for prepn. of separated protein specially used for dairy products

A protein isolate and dairy product technology, which is applied in the field of preparation of protein isolate for dairy products, can solve the problems of low emulsification ability and poor dispersion stability, and achieve high emulsification ability, better brewability, and good solubility

Inactive Publication Date: 2004-07-21
哈高科大豆食品有限责任公司
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the soybean protein isolates produced in China are mainly gel-type and injection-type protein isolates used in meat products. There is no production of dairy-specific protein isolates for milk powder, liquid milk, and ice cream. Several foreign manufacturers have specialize

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] (1) warm defatted soybean chips

[0080] Take the low-temperature defatted white bean slices and put them into the leaching tank.

[0081] (2) Primary leaching

[0082] Dissolve the low-temperature defatted soybean flakes in 50°C water. First, dissolve the water of low-temperature defatted soybean flakes at 50°C into the leaching tank according to the ratio of water to material 18:1, and use sodium hydroxide (NaOH, the concentration is 30%) to adjust the pH value of water and low-temperature defatted soybean flakes to 7.5 at a constant speed. Stir and keep the above process conditions for 30 minutes to obtain the leaching solution of primary leaching.

[0083] (3) The protein liquid is separated from the bean dregs.

[0084] Soluble proteins, carbohydrates and salts are separated from the leaching solution and separated by a separator. After separation, the liquid phase is the protein solution of the primary leaching, the solid phase is the bean dregs of the primary ...

Embodiment 2

[0109] (1) Low-temperature defatted soybean chips

[0110] Take the low-temperature defatted white bean slices and put them into the leaching tank.

[0111] (2) Primary leaching

[0112] Dissolve the low-temperature defatted soybean slices in 48°C water. First, dissolve the water of low-temperature defatted soybean flakes at 48°C into the leaching tank according to the ratio of water to material 16:1, and use sodium hydroxide (NaOH, the concentration is 30%) to adjust the pH value of the water and low-temperature defatted soybean flakes to 7.5 at a constant speed. Stir and keep the above process conditions for 30 minutes to obtain the leaching solution of primary leaching.

[0113] (3) The protein liquid is separated from the bean dregs.

[0114] Soluble proteins, carbohydrates and salts are separated from the leaching solution and separated by a separator. After separation, the liquid phase is the protein solution of the primary leaching, the solid phase is the bean dregs ...

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

A process for preparing the separating protein dedicated for milk products includes low-temp deoiling of soybean slices, primary extracting, separating protein liquid from dregs, secondary extracting, separating protein liquid from dregs, degassing, depositing in acid, separating the primary milk curd from whey, water washing, separating the secondary milk curd from whey, enzymolyzing, ageing, sterilizing, spray drying, and coating phosphatide.

Description

Technical field [0001] The invention belongs to the technical field of deep processing of soybeans, in particular to a preparation method of special protein isolate for dairy products Background technique [0002] At present, the soybean protein isolates produced in China are mainly gel-type and injection-type protein isolates used in meat products. There is no production of dairy-specific protein isolates for milk powder, liquid milk, and ice cream. Several foreign manufacturers have specialized in dairy products. Proteins have been developed and produced, such as American Polylai Company, ADM Company, etc. Although their products have good dispersibility, their dispersion stability is poor, generally between 50-70%, and the emulsifying ability is not high, generally 300-450ml / g. In 1999, the demand for soybean protein isolate in dairy products and beverages was 5,000 tons, and it will reach about 40,000 tons in 2002. The output of dairy and beverage products with soybean...

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
Inventor 韩俊车运河张健林杨费英敏王文国刘跃泉
Owner 哈高科大豆食品有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap