2664 results about "Soybean protein" patented technology

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

An object of the present invention is to provide a process for producing a sterilized enzymatic decomposition soybean protein with facilitating separation of a precipitate after decomposition of soybean protein with an enzyme, and with improving a yield of the enzymatic decomposition product, thereby minimizing formation of the dregs upon using in drinks and so on. Said process comprises adding a proteolytic enzyme to a soybean protein solution to effect hydrolysis, heating and cooling the hydrolyzation mixture, separating and removing insolubles from the mixture and heat-sterilizing the resultant supernatant.

A two-phase milk substitute instead of foremilk and milk for calf is prepared from the vegetative protein (soybean protein), whey powder, water-soluble fat, digestion assistant, minerals and vitamins.

The invention relates to a panada composition used for pre-fried flour-coated meat ware and the pre-fried flour-coated meat ware made of the panada composition, which comprises flour, soybean protein, soybean lecithin, maltodextrin, and guar gum. The pre-fried flour-coated meat ware made of the panada composition and the preparation method in the invention can still retain great crispness after refrigeration and freezing and then reheating by microwave; therefore, the processing of the pre-fried flour-coated meat ware is simplified and facilitated, is conducive to expanding the market occupation, and generate tremendous economic gains.

The invention discloses a health staple food flour special for diabetes patients, which is prepared from full wheat flour taken as a raw material, and tartary buckwheat swelling powder, oat swelling powder, soybean protein powder, young oat powder, wheat gluten and stevia rebaudiana taken as accessories in certain proportion. The preparation method for the health staple food flour special for the diabetes patients comprises that: high-quality full wheat flour, the tartary buckwheat swelling powder, the oat swelling powder, the soybean protein powder, the young oat powder, the wheat gluten are firstly selected and baked respectively, weighted in proportion, mixed evenly, screened and packaged into a finished product. The health staple food flour special for the diabetes patients and the preparation method thereof have scientific formula and strong pertinency, change the current situation that more diseases are generated due to nutrition deficiency and physical condition deterioration caused by depending on the control of the staple food in the prior diabetic treatment, and provide a novel food therapy concept of sufficient staple food, balanced nutrition and systematic interference.

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 invention discloses a new technique for preparing an edible membrane by glutamine transaminase modified protein, which has main materials such as isolated soybean protein and wheat gluten protein and adopts transglutaminase for modification, thus achieving the complex edible membrane with good performance. The invention has advantages in the following aspects: 1. the strengths of both single substrate material isolated soy protein film and wheat gluten protein film are fully exerted so as to make the edible membrane with good tensile strength and extensibility; 2. the transglutaminase is adopted for the first time as a modifier to modify the protein composite membrane, thereby greatly enhancing the tensile strength and getting the compound edible membrane with good performance; and 3. the invention has the greatly expanded scope of applications of protein and provides a new effective approach for solving the environmental pollution. The edible high quality composite membrane is applied to food packaging, and can be directly eaten with other food, and some can be used as feeding materials, completely free of environmental contamination, so the invention is an authentic green packaging material.

The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.

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.

It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence of a stabilizer. It is also intended to provide such an acidic protein food or drink which shows no protein aggregation even in the case of using not only minerals hardly soluble in aqueous media but also highly soluble minerals. By using an acid-soluble soybean protein, it is possible to provide an acidic mineral-containing food or drink which has a high stability without resort to a stabilizer as an essential component. Owing to the acidic nature, moreover, a product having a refreshing flavor, which is never achieved by neutral foods or drinks, can be prepared.

The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

The invention relates to a method for producing a soybean peptide. In the method, fermented soybean meal is taken as a raw material and then animal-derived protease is utilized to produce the soybean peptide. The method comprises the following steps of: 1) enzymolyzing liquid, namely mixing the fermented soybean meal and water in a weight ratio of 1:(4-8), adding trypsinase, and preserving heat and enzymolyzing; 2) killing enzyme at high temperature; 3) filtering, namely filtering and separating enzymatic hydrolysate to obtain crude soybean protein; 4) decolorizing and deodorizing; 5) refining; and 6) spray-drying, and sterilizing to obtain a finished product, wherein the decolorization and deodorization are realized through filtration by a pretreated macroporous resin. The method has theadvantages that: 1) the fermented soybean meal is taken as the raw material, so that a protease inhibitor in the raw material is eliminated; 2) the prehydrolysis of soybean protein in the fermented soybean meal can be completed; and 3) the amount of the additional enzyme is reduced greatly, so that the cost is effectively reduced and the higher hydrolysis rate is obtained.

The invention discloses pig homologous raw material-free attracting starter compound feed for porkets. According to a technical scheme adopted by the invention, the feed is composed of the following raw materials by weight percent: 35-45% of a puffed raw material, 5-8% of a soybean protein concentrate, 10-15% of fermented soybean meal, 4-5% of hydrolyzed wheat protein, 6-10% of lactose, 4-8% of whole milk powder, 3-5% of a casein, 2-5% of a nucleotide, 2-5% of fish meal, 1-3% of amino acid, 0.5-2% of glutamine, 0.5-1% of an acidifying agent, 2-5% of plant oil, 0.02-0.1% of a composite vitamin, and 0.1-0.5% of a composite trace element. Application of the feed in the invention presents strong feed attraction to porkets which can start feed taking in1-2d with rapidly increasing intake. With balanced and comprehensive nutrition similar to breast milk, the feed provided in the invention is characterized by high digestibility in porkets, no diarrhoea, effective overcoming of weaning stress, and rapid weight gain, and can effectively increase the porket weaning weight and the weight after two weeks of weaning, as well as improve porket survival rate and production performance. Free of plasma protein powder, dried porcine soluble and other pig homologous raw materials, the feed of the invention has no risk of homologous pig pathogen infection, and boasts significant biosecurity.