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Premixed wheat flour of soybean protein enriched nutrition type, and its prodn. method

A technology of premixed powder and soybean protein, which is applied in application, food preparation, food science, etc., can solve problems affecting the texture characteristics of baked products, achieve the effects of improving texture and taste, improving texture, and simplifying production processes

Inactive Publication Date: 2007-02-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But simply substituting soy flour for wheat flour will affect the textural properties of some baked products

Method used

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  • Premixed wheat flour of soybean protein enriched nutrition type, and its prodn. method

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Experimental program
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Effect test

Embodiment 1

[0015] In the embodiment of the present invention, 88 parts of high-gluten wheat flour; 11 parts of soybean flour; 0.5 parts of transglutaminase. Mix wheat flour, soybean flour and transglutaminase in proportion in a mixing tank at room temperature, the speed of the mixer is: 100 rpm; then weigh and pack according to the packaging standard, and it is recommended to store in cold storage, which is the finished product of special flour stand-by. Refrigeration temperature: 0°C.

[0016] In the embodiment, 52 parts of soybean protein fortified nutritional premix powder, 10.0 parts of sucrose, 0.5 parts of salt, 2.5 parts of milk powder, 7.9 parts of shortening, 1.1 parts of yeast and 26 parts of water are taken. Mix soybean protein fortified nutritional premix powder, sucrose, salt, milk powder and water, first stir at low speed 80 rpm until the flour is fully hydrated, about 3 minutes; then continue to knead at medium speed 110 rpm for about 4 minutes , to fully react the enzym...

Embodiment 2

[0019] In the embodiment of the present invention, take high-gluten wheat flour: 89 parts; soybean flour: 10.5 parts; transglutaminase: 0.5 parts. Mix wheat flour, soybean flour and transglutaminase in proportion in a mixing tank at room temperature, the speed of the mixer is: 110 rpm; then weigh and pack according to the packaging standard, and it is recommended to store it in cold storage, which is the finished product of special flour stand-by. Refrigeration temperature: 2°C.

[0020] In the embodiment, 51.5 parts of soybean protein fortified nutritional premix powder, 10.0 parts of sucrose, 0.5 parts of salt, 2.5 parts of milk powder, 7.8 parts of shortening, 1.1 parts of yeast, and 26.6 parts of water were taken. Mix soybean protein fortified nutritional premix powder, sucrose, salt, milk powder and water, first stir at a low speed of 85 rpm until the flour is fully hydrated, about 4 minutes; then continue to knead at a medium speed of 115 rpm for about 5 minutes , to f...

Embodiment 3

[0023] In the embodiment of the present invention, take high-gluten wheat flour: 90 parts; soybean flour: 9.5 parts; transglutaminase: 0.5 parts. Mix wheat flour, soybean flour and transglutaminase in proportion in a mixing tank at room temperature, the speed of the mixer is: 120 rpm; then weigh and pack according to the packaging standard, and it is recommended to store it in cold storage, which is the finished product of special flour . Refrigeration temperature: 4°C.

[0024] In the embodiment, 51 parts of soybean protein fortified nutritional premix powder, 10.0 parts of sucrose, 0.5 parts of salt, 2.8 parts of milk powder, 7.7 parts of shortening, 1.1 parts of yeast, and 26.9 parts of water are taken. Mix soybean protein fortified nutritional premix powder, sucrose, salt, milk powder and water, first stir at low speed 90 rpm until the flour is fully hydrated, about 5 minutes; then continue to knead at medium speed 120 rpm for about 6 minutes , to fully react the enzyme ...

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Abstract

A soybean protein intensified nutritive pre-mixed flour with high quality and special fragrance is prepared from high-gluten wheat flour, soybean powder and transglutaminase through proportional mixing, stirring, quantitative packing and cold storage.

Description

technical field [0001] The invention relates to soybean protein fortified nutritional premix powder and a production method thereof, belonging to the technical field of food processing. Background technique [0002] The protein content in soybeans accounts for 36-40%, which is the highest among plant foods, and is 3-4 times higher than that of general grains. Soy protein contains eight amino acids necessary for the human body, namely valine, leucine, isoleucine, threonine, phenylalanine, tryptophan, methionine and lysine. The quantity of these eight kinds of amino acids in soybean protein is close to that of meat. Therefore, soy protein is a higher quality protein. And the price is only 1 / 5 of animal protein. Therefore, as a cost-effective nutrient source, soybean protein has been promoted and deeply studied by many research and development institutions and nutrition associations. [0003] Eating soy protein can reduce the intake of cholesterol and saturated fatty acids....

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/20A23L1/305A23L33/185
Inventor 黄卫宁邹奇波贾春利金亮秀
Owner JIANGNAN UNIV