Production method for high-emulsibility soybean albumen powder
A technology of soybean protein powder and production method, which is applied to the protein composition of vegetable seeds, protein food processing, plant protein processing, etc., can solve problems such as gaps, achieve the effects of improving absorption rate, expanding application range, and improving emulsification
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Embodiment 1
[0025] A production method of high emulsifiability soybean protein powder, said production method comprises the following steps:
[0026] (1) After soybeans are put into warm water and soaked for 4 hours, they are added to a grinder for grinding to obtain soybean slurry for subsequent use;
[0027] (2) Adjust the pH of the above-mentioned soybean slurry to 7.5, and after leaching for 50 minutes, place the slurry in an ultrasonic oscillator, perform repeated ultrasonic vibration extraction, and obtain the oscillation liquid for use;
[0028] (3) Add the oscillating liquid into the centrifuge, centrifuge at high speed for 10 minutes, and obtain the supernatant for later use, adjust the pH of the supernatant to 5.0, carry out acid precipitation, and then add it to the centrifuge for centrifugation to obtain the precipitated protein for later use;
[0029] (4) Rinse the precipitated protein with deionized water repeatedly 3 times, then add the precipitated protein to 10 times the ...
Embodiment 2
[0034] A production method of high emulsifiability soybean protein powder, said production method comprises the following steps:
[0035] (1) After soybeans are put into warm water and soaked for 3 hours, they are added to a grinder for grinding to obtain soybean slurry for subsequent use;
[0036] (2) Adjust the pH of the above-mentioned soybean slurry to 8.5, and after leaching for 40 minutes, place the slurry in an ultrasonic oscillator, perform repeated ultrasonic vibration extraction, and obtain the oscillation liquid for use;
[0037] (3) Add the oscillating liquid into the centrifuge, centrifuge at high speed for 15 minutes to obtain the supernatant for later use, adjust the pH of the supernatant to 5.0, carry out acid precipitation, and then add it to the centrifuge for centrifugation to obtain the precipitated protein for later use;
[0038] (4) Rinse the precipitated protein with deionized water repeatedly 4 times, then add the precipitated protein to 10 times the vo...
Embodiment 3
[0043] A production method of high emulsifiability soybean protein powder, said production method comprises the following steps:
[0044] (1) After soybeans are put into warm water and soaked for 3 hours, they are added to a grinder for grinding to obtain soybean slurry for subsequent use;
[0045](2) Adjust the pH of the above-mentioned soybean slurry to 8.0, and after leaching for 50 minutes, place the slurry in an ultrasonic oscillator, perform repeated ultrasonic vibration extraction, and obtain the oscillation liquid for use;
[0046] (3) Add the oscillating liquid into the centrifuge, centrifuge at high speed for 15 minutes to obtain the supernatant for later use, adjust the pH of the supernatant to 5.0, carry out acid precipitation, and then add it to the centrifuge for centrifugation to obtain the precipitated protein for later use;
[0047] (4) Rinse the precipitated protein with deionized water repeatedly 3 times, then add the precipitated protein to 10 times the vol...
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