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Process for producing soy protein for injection

A soybean protein and production technology technology, applied in the production technology field of phytoglobulin, can solve the problems of lack of gel strength and viscoelasticity, poor emulsifying properties and water binding force, poor gel strength, etc., and achieves excellent water solubility, Good gel strength and emulsifying power, and less fluctuation in product quality

Active Publication Date: 2010-06-16
山东万得福生物科技有限公司
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  • Abstract
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Problems solved by technology

[0002] Soybean protein is a globulin, and the injection products obtained by the traditional method have many disadvantages: poor gel strength; lack of gel strength and viscoelasticity, which are harmful to the product when it is used for injection, rolling seafood, ham and sausage Extensibility and chewiness are key; emulsifying properties and water binding are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0031] Weigh 100g of low-temperature soybean meal and dissolve it in 900g of water, use 10% food-grade sodium hydroxide to adjust the pH of the solution to 7.6, adjust the temperature to 45°C, add sodium sulfite (according to 0.2‰ of the total dry matter), and keep it for 30min. Centrifuge to obtain soybean emulsion in liquid phase. The obtained soy milk was adjusted to an isoelectric point pH of 4.45 with 10% food-grade hydrochloric acid, and left to stand for 10 minutes. Add 30% food-grade sodium hydroxide to adjust the pH to 10 under high-speed stirring, feed direct steam to heat, keep the temperature at 70-80°C, and process for 30-50 minutes.

[0032] Neutralization: adjust the pH of the alkali treatment solution to 6.8 with hydrochloric acid.

[0033] Sterilization and flash steaming: The modified soybean globulin slurry is heated to 120°C by direct steam for sterilization, and after sterilization, the temperature of the slurry is lowered to 65°C by using a flash system ...

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PUM

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Abstract

The invention provides a process for producing soy protein for injection. Degreased low-temperature soy bean meal is used as a raw material, and protein solution is obtained through the treatment of multiple chemical processes. The process comprises the following main production steps: extracting, acid precipitation, alkaline treatment, neutralization, sterilization and flash evaporation, pressure spray and drying. The process has the advantages of lower requirement for production conditions, simple and feasible operation, lower product quality fluctuation, broad market prospect after industrialization and the like.

Description

Technical field [0001] The invention relates to a production process of plant globulin, in particular to a production process of using soybeans to produce globulin for injection. Background technique [0002] Soybean protein is a globulin, and the injection products obtained by the traditional method have many disadvantages: poor gel strength; lack of gel strength and viscoelasticity, which are harmful to the product when it is used for injection, rolling seafood, ham and sausage Extensibility and chewiness are critical; emulsifying properties and water holding power are poor. Contents of the invention [0003] The purpose of the present invention is to avoid the deficiencies of the prior art and provide a production process of soybean protein for injection. [0004] The technical scheme adopted in the present invention is: [0005] A production process of soybean protein for injection, which uses defatted soybean low-temperature soybean meal as raw material, and undergo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16
Inventor 刘季善张健王光山
Owner 山东万得福生物科技有限公司
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