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Method for preparing high-dispersion soybean protein

A soybean protein, high dispersibility technology, applied in the field of preparation of high dispersibility soybean protein, can solve the problems such as functional properties cannot be fully exerted, and achieve the effect of easy promotion, simple process, and improvement of food quality

Pending Publication Date: 2020-06-19
哈尔滨福肴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under different environmental conditions, the functional properties of soybean protein isolate cannot be fully exerted due to its own structure, so that its application in food processing is limited to a certain extent. Therefore, in-depth research on soybean protein isolate can meet the needs of food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Using soybean protein isolate as raw material, adjust the shearing force and pressure of the extruder, mix water and dry materials, make the total moisture content 50%, the screw speed is 220rpm, adjust the barrel temperature at the end of the twin-screw extruder to 40°C, under the condition of mixing, heating and shearing under high pressure, it is forced to flow through the mold to obtain the extrudate, and the extruded soybean protein isolate is dried at 50°C, then crushed, and passed through a 100-mesh sieve to prepare soybeans protein particles. By measuring the particle size, it is known that after extrusion, the particle size of soybean protein isolate is reduced from 40849nm to 367.1nm, and it is measured that the solubility of soybean protein particles is improved, which is 7.75% higher than that of natural soybean protein isolate.

Embodiment 2

[0017] Using soybean protein isolate as raw material, adjust the shearing force and pressure of the extruder, mix water and dry materials, make the total moisture content 50%, the screw speed is 220rpm, adjust the barrel temperature at the end of the twin-screw extruder to 50°C, under the conditions of mixing, heating and shearing under high pressure, it is forced to flow through the mold to obtain the extrudate, and the extruded soybean protein isolate is dried at 50°C, then crushed, and passed through a 100-mesh sieve to prepare soybeans protein particles. By measuring the particle size, it is known that after extrusion, the particle size of soybean protein isolate is reduced from 40849nm to 371.63nm, and it is measured that the solubility of soybean protein particles is improved, which is 5.87% higher than that of natural soybean protein isolate.

Embodiment 3

[0019] Using soybean protein isolate as raw material, adjust the shearing force and pressure of the extruder, mix water and dry materials, make the total moisture content 50%, the screw speed is 220rpm, adjust the barrel temperature at the end of the twin-screw extruder to 55°C, under the conditions of mixing, heating and shearing under high pressure, it is forced to flow through the mold to obtain the extruded product, and the extruded soybean protein isolate is dried at 50°C, then crushed, and passed through a 100-mesh sieve to prepare soybeans protein particles. By measuring the particle size, it is known that after extrusion, the particle size of soybean protein isolate is reduced from 40849nm to 449.8nm, and the solubility of soybean protein particles is measured to be improved, which is 4.95% higher than that of natural soybean protein isolate.

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Abstract

The present invention relates to the technical field of soybean protein isolate modification and particularly to a method for preparing high-dispersion soybean protein. Soybean protein isolate is usedas a raw material, the shear strength and pressure of an extruder are adjusted, water and dry materials are mixed, so that a total moisture content is 50%, a screw rod rotation speed is 220 rpm, thetemperature of a machine barrel at an end of the twin screw extruder is adjusted to 40 DEG C-70 DEG C, under conditions of mixing, heating and shearing high pressure, the materials are forced to flowthrough a die to obtain an extrudate, the extruded soybean protein isolate is dried at 50 DEG C, then the dried soybean protein isolate is crushed, the crushed soybean protein isolate passes through a100-mesh sieve to prepare soybean protein microparticles, and solubility of the obtained soybean protein is greatly improved. The method has low production cost, simple process, easy promotion, and relatively high economic benefits.

Description

technical field [0001] The invention relates to the technical field of soybean protein isolate modification, in particular to a method for preparing high-dispersibility soybean protein. Background technique [0002] Soybean protein isolate is one of the main nutritional components in soybeans and one of the world's high-quality plant proteins. It contains essential amino acids for the human body and is one of the ideal edible protein resources. However, the functional properties of isolated soybean protein cannot be fully exerted due to its structure under different environmental conditions, so that its application in food processing is limited. Therefore, in-depth research on isolated soybean protein can meet the needs of food processing. [0003] The present invention prepares soybean protein particles by extruding soybean protein isolate to improve the solubility of soybean protein. Soybean protein can be added to food as a nutritional supplement to improve the sensory p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23P30/20A23P10/22A23L33/185
CPCA23J3/16A23P30/20A23P10/22A23L33/185A23V2002/00A23V2250/5488
Inventor 肖志刚王依凡高育哲段玉敏王娜王可心段庆松霍金杰江睿生
Owner 哈尔滨福肴食品有限公司
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