1455 results about "Soybean Protein Isolate" patented technology

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

The invention relates to food pachaging material, in particular edible packing film prepared from soybean protein isolate and glutin and its preparing method and use. The packing film is composed mainly of soybean protein isolate and glutin. Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin. The film solution contains soybean protein isolate, glutin, and further adding auxiliary haulages for improving film property, such as glycerin, crosslinking agnet (genipin,transglutaminase or alum), alkaline matter(sodium carbonate, sodium hydroxide).The film appearance is similar to plastic film, can be solved in 30-100deg.C water, and has certain nutritive value. The invention makes the best of advantage of glutin and soybean protein isolate, and obtains edible packing film with definite mechanical stength and low cost.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

The invention relates to a fresh fried shrimp cake with fine color and flavor and rich nutrition, and a production method. The fresh fried shrimp cake adopts the technical scheme that: the fresh fried shrimp cake is characterized in that the fresh fried shrimp cake is prepared from the following raw materials in part by weight: 80 to 100 parts of fresh shrimp, 1 to 5 parts of soybean protein isolate, 2 to 20 parts of starch powder, 1 to 5 parts of composite phosphate, 2 to 8 parts of table salt, 2 to 5 parts of gourmet powder, 5 to 15 parts of white sugar, 1 to 8 parts of ginger, 1 to 8 parts of shallot, and 1 to 5 parts of spice. The invention also discloses the production method for the fresh fried shrimp cake.

The present invention discloses a weight losing and slimming nutrition package which is characterized by containing the following components in mass percentages: 4%-6% of isomaltooligosaccharide, 3.4%-5.2% of inulin, 14%-21% of malt dextrin, 2.4%-3.6% of fructo-oligosaccharide and 2.0%-3.0% of conjugated linoleic acid glycerides. The weight losing and slimming nutrition package also includes and is blended from the following raw materials: skim milk powder, soybean milk powder (instant soybean flour), whole milk powder, soybean protein isolate, whey protein powder, soybean peptide powder, purified konjac powder, cassia seed extract, lotus leaf extract, compound vitamins, compound minerals, calcium carbonate, L-carnitine, and ethyl vanillin. By conducting compounding of dietary fibers, and combining the soybean peptide powder, cassia seed extract, lotus leaf extract, conjugated linoleic acid glycerides and L-carnitine substances, the nutrition package plays roles in keeping fit and losing weight and slimming, and is especially suitable for the consumption of people with obesity and females demanding slimming and beautifying skin.

The invention relates to a preparation method of a high-gelation soybean protein, and belongs to the technical field of soybean protein processing. The method comprises the following steps: (1) mixing soybean protein isolate and water to obtain a protein solution, and performing ultrasound preprocessing on the protein solution; and (2) adjusting the pH and temperature of the protein solution subjected to ultrasound preprocessing in the step (1), adding transglutaminase for cross linking reaction, cooling the product after cross linkage to room temperature, and then concentrating and freeze drying to obtain the high-gelation soybean protein. The method has the beneficial effects that the needed equipment is simple and safe to operate; the enzyme needed in production is small in amount, short in enzymolysis time, low in cost and environmentally-friendly; the obtained soybean protein is high in gel strength, and meanwhile the gel stability is good; and the application range of the soybean protein in foodstuff is expanded.

A process for extracting soybean protein includes such steps as grinding with water, lixiviation, acidity settlement, separation, press filter, special dispensing and airflow drying. Its advantages are low cost, and high productivity, quality and viscosity of product.

The present invention relates to an industrial production method of soybean oligopeptide with high-purity and low molecular weight. Said invention adopts soybean protein isolate (original protein) as raw material and makes the raw material undergo the processes of enzymatic hydrolysis, separation, concentration, decoloring and spray-drying so as to obtain the invented soybean digopeptide powder which can be used as nutrient additive of health-care food.

The invention provides a preparation method of modified soybean protein adhesive. Any one selected from soybean protein concentrate, soybean protein isolate, defatted soybean flour, soybean pulp and soybean cake is used as raw material and then organic solvent alcohol is added. The hydrophobicity group of alcohol immerges into the soybean molecule to break the molecule structure and denature the soybean, the hydrophobicity amino acid residues of protein molecule are bare, therefore the bond strength and water resistance is increased. The object of the invention is to solve the problem that the bond strength of soybean protein adhesive is low and the water resistance is bad. The soybean protein adhesive has good bond strength without pollution and the alcohol has the same function of antifoaming agent, so that the soybean protein adhesive has higher bonding strength and water resistance, compared with the soybean protein adhesive which is not modified.

The invention relates to a nutrient powder and its preparation method. The nutrient powder is made of soybean protein isolate, soybean oligopeptide, vegetable fat powder, milk powder, complex vitamine, mineral substance components, etc, viz. soybean protein isolate, soybean oligopeptide, vegetable fat powder, milk powder, soybean lecithin, vitamine A. vitamine D, vitamine E, vitamine C, vitamine B1, vitamine B2, vitamine B6, nicotinic acid, choline, folic acid, Ca, Fe, Zn, Se, Mg, and taurine. The invention is provided with unique formulation, and can rapidly supplying energy and nutrient, especially protein, for dissipating fatigue, promoting restoration of skeletal muscle, strengthening immunologic function, improving motion ability, rapidly restoring physical strength, etc, thereby it can contribute to health, disease-resistance improvement, and motion score improvement, accordingly, the health-care food can be used for soldiers, sportsmen, moderate or hard physical labors in training or working, and be suitable for chronic fatigue patients to use for a long time.

The invention discloses compound protein powder and a preparation method thereof. The protein powder comprises the following components in parts by weight: 32-37 parts of soybean protein isolate, 32-37 parts of whey protein, 20-22 parts of maltodextrin, 7-10 parts of dewatered fruit powder, 2.5-5 parts of stevioside, 0.25-1 part of calcium carbonate, 0.1-0.2 part of vitamin C, 1-2 parts of prebiotics, 0.003-0.005 part of vitamin B, 0.0003-0.0006 part of carotin, 0.006-0.018 part of zinc gluconate and 0.0095-0.022 part of ferrous sulfate. The compound protein powder disclosed by the invention is rich in animal protein and vegetable protein, contains other various beneficial nutritional ingredients, is balanced in nutrition and easy to absorb and can comprehensively meet the requirements of groups of moms and infants.

The invention relates to dietary nutrition powder for replacing meals to reduce weight, which belongs to low-energy food, embodies the technical characteristics of low energy and high nutrition and is characterized by mainly comprising the following ingredients: 10 to 15 percent of soybean protein isolate, 30.0 to 50.0 percent of dietary fiber, 35 to 50 percent of more than ten kinds of vegetable powder and 5 to 15 percent of more than three kinds of fruit powder. The product adopts dozens kinds of different vegetable powder and five kinds of fruit powder, and ensures the rich nutrition. The product has unique recipe and rich raw material sources, uses natural ingredients as major ingredients and belongs to health food. The product uses natural vegetable products to replace artificially added nutriment, so the nutrition is richer. The soybean protein isolate is adopted, so the absorption is more sufficient. The vegetable powder of the product accounts for more than 35 percent of the total amount, and the dietary fiber accounts for more than 30 percent, thus the total energy value is lower. All trial persons lose weight to a certain degree. Through the detection, all indexes of the product conform to the relevant standard.

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

The invention discloses a preparation method of acid-soluble soybean protein. The method comprises the following steps of: performing pretreatment, performing enzymolysis with phytase, diluting soybean protein isolate with deionized water to 2-9 percent by mass, adding 10-300 U of phytase into every gram of protein, and performing enzymolysis at the temperature 20-70 DEG C for 10-50 minutes; and performing enzymolysis with prolease, performing continuous hydro-thermal treatment, adding a protein solution into a jet boiler, treating at the temperature 100-180 DEG C under the pressure 0.1-10 MPa for 30-120 seconds, and performing spray drying. The obtained acid-soluble soybean protein is free from bitter taste and harsh taste, and can be applied to juice-like acid beverages. The molecular weight of the acid-soluble soybean protein prepared with the method is about 30 kDa, and the nitrogen solubilitry index at the pH 3.8 is 90 percent or higher.

The invention provides a lipid-lowering and weight-reducing nutritional meal powder and a preparation method thereof. The lipid-lowering and weight-reducing nutritional meal powder comprises the following materials in part by weight: 5-20 parts of konjaku flour, 5-20 parts of resistant dextrin, 1-5 parts of l-carnitine, 5-20 parts of oats dietary fiber bran, 10-20 parts of soybean protein isolate powder, 10-20 parts of whey protein concentrate, 1-10 parts of hericium erinaceus polysaccharide, 1-10 parts of lentinan and 1-5 parts of casein glycomacropeptide. The hericium erinaceus polysaccharide and the lentinan are respectively extracted from hericium erinaceus and mushroom. The preparation method mainly comprises the following steps of (1) extracting the hericium erinaceus polysaccharide and the lentinan; (2) mixing the hericium erinaceus polysaccharide and the lentinan; (3) performing granulation; and (4) performing sterilization and bagging. Substances with special effects are compounded, nutrition intake of human bodies is improved and the digestive health is guaranteed while the purpose of lowering lipid and reducing weight is achieved, shortcomings of weight-reducing products in markets are overcome, and scientific weight reduction is realized further.

The present invention discloses a solid drink having weight losing and body slimming functions. The solid drink is prepared from the following raw materials according to a certain proportion: soybean protein isolate, whey protein, L-carnitine, tartrate, chitin, conjugated linoleic acid glyceride micro-capsule powder, a cassia seed extract, skim milk powder, collagen powder, soybean lecithin, a lotus leaf extract, a white kidney bean extract, polydextrose, isomaltooligosaccharide, enzyme powder, konjac flour, sodium carboxymethyl cellulose and excipients of essence pigments and maltodextrin. The solid drink takes into account the comprehensive needs of people taking the solid drink in nutritional supplement, metabolic regulation, satiated meal, taste in taking, etc., avoids the common problems of the existing weight losing products to the human body, contains the necessary functional components for the weight losing, also considers the accessory functions of regulating gastrointestinal functional regulations, blood lipids and cardiovascular and cerebrovascular health, improving skin, etc., fully blends and supplements the various functional components, plays the weight losing and body slimming effect, and also has a certain health-care role.

The invention discloses a wood adhesive prepared by degrading soybean protein by utilizing strong basicity and a preparation method thereof, and relates to a soybean protein-based wood adhesive and a preparation method thereof. The invention solves the problems of low content of the soybean protein, high moisture content and large viscosity existing in conventional soybean adhesives or soybean protein adhesives. The product is prepared by performing a degradation reaction of defatted soybean protein powder or soybean protein isolate, strong base and water, then using strong phosphoric acid to adjust the pH value of the obtained solution, and then adding dialdehyde into the obtained solution to mix the solution evenly. The method comprises the steps of: 1, weighing; 2, preparing strong base solution, heating the strong base solution, adding the defatted soybean protein powder or the soybean protein isolate into the strong base solution under stirring, and then cooling the strong base solution to a room temperature after heating reflux; and 3, using the strong phosphoric acid to adjust the pH value, adding the dialdehyde into the solution, and stirring the solution evenly. The adhesive has the advantages of high content of the soybean protein, low moisture content and low viscosity, and can be used for preparing plywood, flakeboards and medium-density fiberboards.

A preparation method of soybean protein isolate transparent hydrogel with high gel strength and a high swelling property is provided, comprising: using defatted soybean meal as a raw material, preparing high-purity soybean protein isolate by alkali extraction and acid precipitation; ultrasonic pretreatment, performing ultrasonic treatment on a soybean protein isolate dispersion liquid with concentration of 5% (w/v) for 30 to 90 min; preparing a protein/polysaccharide aggregate solution, mixing chitosan with the soybean protein isolate subjected to the ultrasonic treatment in a mass ratio of 2-7%, performing heat treatment at temperature of 95 DEG C for 30 min, and then cooling to room temperature; adding a glutamine transaminase to the foregoing thermal aggregate solution in a mass ratio of 4-8% (enzyme/protein, m/m); eliminating air bubbles by centrifugation; performing incubation at temperature of 55 DEG C for 4 h; performing enzyme deactivation by heating in water bath at temperature of 95 DEG C for 10 min; performing ice-bath cooling; and placing the mixture in a refrigerator of 4 DEG C for 24 h. The invention is added to food production as a substitute for food additives, and improves an additional value and quality of soybean food, thereby implementing low-carbon sustainable production.

The invention provides a method for preparing vegetable protein small peptide by microoprganism fermentation. According to the invention, soybean meal, peanut cake, cottonseed cake, rapeseed cake, zein powder, wheat glutelin protein powder, soybean protein isolate, soybean powder and the like are taken as raw materials, one raw material is used or more than two raw materials are mixed, macro-molecule protein in the plant is decomposed by the microoprganism fermentation to form micromolecule bioactive peptides, then spray drying is carried out to prepare the powdery vegetable protein small peptide product. The highly finished product can be used for food, cosmetics and health products. The crude product can be used as a feed functional reinforcing additive, a microorganism culture medium of the fermentation industry, a vegetation promoter and the like. The invention has the advantages of mature technology, reliable and stable technological parameters and mild fermentation condition, the final product has stable quality, and has the obvious biological function characteristic.

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

The invention discloses high-protein high-dietary-fiber nutrient bars and a preparation method thereof. The nutrient bars comprise the following components in parts by weight: 5-15 parts of whey protein, 10-20 parts of soy protein isolate, 6-15 parts of dietary fibers, 2-5 parts of isomaltooligosacharide, 15-30 parts of sugar alcohol, 2-5 parts of whole egg powder, 0.2-0.6 part of cocoa, 1-2 partsof phosphatide, 5-8 parts of fat, 10-15 parts of broken nuts, 6-8 parts of eggs, 5-11 parts of starch and 0.1-0.3 part of table salt. The nutrient bars can strengthen the nutrition of eaters and strengthen satiety, are good in eating feeling, and can be stored for 10 months or above under the condition that no preservatives are used, and after the high-protein high-dietary-fiber nutrient bars areeaten, the blood sugar increasing index is low. According to the preparation method, the stirring time is shortened, and the problems that materials are easy to be tenacious and hard after being stirred for a long time, and products are not good in mouth feel can be solved.

The invention discloses soybean peptide and an industrial production method and application of soybean peptide. The method comprises the steps of dissolving soybean protein isolate in 50-55 DEG C water, mixing and adjusting a pH value of a solution to be 4.2-4.8, centrifugally removing supernatant liquid, obtaining acid slurry, decomposing the acid slurry, adding the 50-55 DEG C water to the acid slurry, adjusting the pH value to be 7.2-7.4 with alkali, keeping at 53-58 DEG C, adding alcalase and flavourzyme, conducting compound enzymatic hydrolysis reaction, adding neutrase, continuing to react, adjusting the pH value to be 4.2-4.5, heating to deactivate enzyme, centrifugally separating, obtaining supernatant liquid, adding powdered activated carbon to the supernatant liquid, mixing, filtering to remove solid components, sterilizing, condensing, conducting spray drying, and obtaining a soybean peptide powder matter. The content of peptide in soybean peptide is 70-80%, and an aqueous solution is approximately colorless and transparent even if the dissolution concentration is 10% of the mass-volume ratio.

The invention discloses linseed oil and linseed gum vegetable fat powder and a preparation method thereof. According to the vegetable fat powder, soy protein isolate (SPI) and maltodextrin (MD) are used as wall materials, linseed oil is used as a core material, linseed gum is used as an emulsifying agent, and a spray drying technology and a microcapsule technique are adopted, so that the vegetable fat powder is prepared. Compared with traditional vegetable fat powder using hydrogenated vegetable oil as a raw material, the vegetable fat powder prepared by the preparation method disclosed by the invention does not contain trans-fatty acid, so that the danger of the trans-fatty acid is greatly reduced; besides, the vegetable fat powder disclosed by the invention also has various health-care functions of preventing thrombosis, reducing blood lipid, regulating immunity, restraining cancer and the like; in addition, the microcapsule preparation technique is adopted, and liquid fat is converted into powdery solid, so that the fat oxidation risk is greatly reduced, the fat stability is strengthened, the storage period of the product is prolonged, and the special smell of the linseed oil is also concealed; and the vegetable fat powder has multiple advantages of being simple in technology, low in cost, easy to control and store, high in stability, high in water solubility and the like.

The invention provides a method for preparing a degradable dry beancurd preservation packaging film. The method comprises the following steps: adding soybean protein isolates to deionized water, adjusting the pH value and stirring the materials to obtain soybean protein solution; adding pectin to deionized water and stirring the materials to obtain pectin solution; blending the soybean protein solution with the pectin solution, adding a plasticizer and essential oil and carrying out ultrasonic emulsification to obtain film liquid; and pouring the film liquid into an organic glass tank to be formed, drying the formed product in the hot air environment and tearing off the film, thus obtaining the preservation packaging film. The method has the following advantages that 1) interaction between polysaccharides and protein molecules is fused, thus enhancing the moisture resistance and mechanical performances of the preservation packaging film; 2) time is saved by ultrasonic emulsification, the energy consumption is lower than that in the high pressure homogenization method and the emulsion is stable; 3) the loaded essential oil can endow the film material with excellent bacteriostasis performance; and 4) the total number of colonies of the dry beancurd is effectively reduced by utilizing the preservation film to package the dry beancurd.

The invention discloses a microbial fermentation enzymolysis method for extracting the grease and protein of soybean, comprising the following steps of: (1) carrying out pretreatment on the soybean; (2) inoculating microbial strains into liquid fermentation culture medium for fermentation and enzyme production; (3) carrying out eccentricity on the fermentation culture medium, and mixing the supernatant liquor with water, and inoculating bean flour for enzymolysis; (4) centrifugating to obtain emulsible liquid, hydrolyzate and residue; and carrying out emulsion breaking and obtaining free oil; and (5) adjusting the pH value of the hydrolyzate, centrifugating, cleaning the precipitate, then centrifugating again, then adjusting the pH value after the precipitate is dissolved by water, drying and obtaining the isolated soy protein. In the microbial fermentation enzymolysis method, all process parameters of the oil and the protein of the soybean by microbial fermentation enzymolysis are studied comprehensively and systematically, the extraction rate of the total oil and the total protein combined with the free oil are adopted as the surveying index on the basis of determining the best culture medium and the culture conditions for fermentation and enzyme production, and the conditions for enzymolysis of soybean flour and emulsion breaking are determined, so that the extraction rate of the total oil in the raw material is up to more than 90%, and the yield of the total protein is up to more than 90%.

The invention discloses a method for manufacturing an edible artificial sausage skin from soybean proteins. The method comprises the following steps of: extraction of soybean meals at low temperature, centrifugal separation, acid cleaning, secondary centrifugal separation, disintegration, pH value adjustment (neutralization process), sterilization and deodorization, regulation, homogeneous carding, extrusion forming, drying, post-processing and shaping, and shrinking or wrapping packing. The soybean protein sausage skin is manufactured by taking soybean protein isolates extracted from high-quality and non-transgenic soybeans in the northeast of China as raw materials by special techniques; the manufacturing process of the product has no pollution; meat products produced by using the sausage skin manufactured from the soybean proteins can be eaten directly and can be industrially applied to the processing industry of the meat products on a large scale; and the sausage skin manufactured by the method has the advantages of high content of vegetable proteins, good collagen film formation, uniform film wall, good ventilation property, good color, high mechanical strength, and easy digestion and absorption. The method can manufacture a sausage skin with a caliber of Phi 13-30mm and can be widely used for manufacturing Cantonese sausages and air dried sausages.