CN101627814A - Soybean milk protein compound and preparation method thereof - Google Patents
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Abstract
The invention discloses a soybean milk protein compound, comprising the following ingredients by weight: 6.0-7.0 parts of water, 82-84 parts of soybean protein (on wet basis), 0.8-1.2 parts of soybean lecithin, 0.4-0.6 part of molecular distillation monoglyceride, 1.4-1.6 parts of soybean dietary fibers, 2-4 parts of soybean oligosaccharide and 4.0-5.0 parts of mineral substances. The soybean milk protein compound of the invention has the advantages of high protein content and nutrition value, easy digestion and absorption, no fishy smell of the soybean, pure mouth feel, good taste, etc.
Description
Technical field
The present invention relates to a kind of soybean milk protein compound and preparation method thereof.
Background technology
Soybean is China traditional crops for a long time, and people have just had record to the health care understanding of soybean a long time ago, and the correlated product of being derived by soybean such as fermented bean drink, bean curd etc. have entered daily life already.Modern scientific research shows, contains multiple composition to the human body beneficial in the soybean.Develop but wherein have not to be studied greatly, let alone made full use of.Before 2000, our ancestors have just found that the health care of bean product is worth, processing and eating progressively, but still be in the low-end applications level, many health cares of soybean are not exploited fully.Develop rapidly along with modern science and technology, China also got fast development to the research and development of soy protein products, be widely applied in the meat products as soybean protein isolate, FSPC and gone, yet soybean protein is replenished, adds in the milk protein and go, reach the perfect adaptation of animal protein and vegetable protein, still be in blank at home and abroad at present.
Summary of the invention
At above-mentioned prior art, the invention provides a kind of soybean milk protein compound, its nutritive value to soybean has carried out effective exploitation.
The present invention is achieved by the following technical solutions:
A kind of soybean milk protein compound, the component that comprises following weight portion: water: 6.0～7.0 parts, soybean protein (in wet basis): 82～84 parts, soybean lecithin: 0.8～1.2 part, molecule distillating monoglyceride: 0.4～0.6 part, soybean dietary fiber: 1.4～1.6 parts, soyabean oligosaccharides: 2～4 parts, mineral matter: 4.0～5.0 parts.
Described soybean lecithin (Lecithin High Potency claim the soybean lecithin again) is the byproduct in the refined soybean oil process, is commonly known in the art; Granular on the market soybean lecithin is the Phospholipids that soybean oil is precipitated out in the process of coming unstuck, again the product after processing, drying.
Described molecule distillating monoglyceride is a kind of high-quality and efficient food emulsifier, is material commonly known in the art, and it has effects such as emulsification, dispersion, stable, foaming, froth breaking and starch is anti-aging.In industry such as food, medicine, daily-use chemical industry, plastics, packing and cosmetics, extensive use is arranged.The molecule distillating monoglyceride totally nontoxic is harmless, and the human intaking amount is the food additives of safe and high quality without limits.
Described soybean dietary fiber mainly is meant the general name of the big molecule carbohydrate that those can not be digested for the human body digestive ferment, mainly comprises cellulose, pectic substance, xylan, mannose etc.Although dietary fiber can not provide any nutriment for human body, human body had the important physical function.Dietary fiber has tangible reduction plasma cholesterol, regulates functions such as gastrointestinal function and insulin level.
Described soyabean oligosaccharides is total address of contained soluble-carbohydrate in the soybean, and it is the alpha-galactose-glycoside class, mainly is made up of stachyose tetrose, gossypose and Vabascose etc.Soybean after the maturation contains 10% compound sugar approximately.Soyabean oligosaccharides is a kind of low sugariness, sweetener low in calories, and its sugariness is 70% of a sucrose, and its heat is every gram 8.36 kJ (kilojoule)s, only is 1/2 of sucrose heat energy, and safety non-toxic.Soyabean oligosaccharides mainly is distributed in the soybean plumular axis, and its main component is stachyose, gossypose (or claiming melitriose).Stachyose and gossypose belong to storage property carbohydrate, almost do not have in the prematurity beans, increase progressively with ripe gradually its content of soybean.But when soybean germination, fermentation, perhaps the soybean reserve temperature is lower than 15 ℃, and relative humidity is below 60%, and stachyose, gossypose content also can reduce.Soyabean oligosaccharides has the sweet taste that is similar to sucrose, and its sugariness is 70% of a sucrose, and calorific value is 50% of a sucrose, but soyabean oligosaccharides instead of part sucrose is as low calorie sweetener.Insulation, the hygroscopicity of soyabean oligosaccharides are littler than sucrose, but are better than HFCS.Water activity can be used for cold drink and bakery product near sucrose, also can be used for reducing water activity, suppresses microbial reproduction, also can reach fresh-keeping, the effect of preserving moisture.Soyabean oligosaccharides syrup outward appearance is water white liquid sugar, and viscosity ratio maltose is low, isomerized sugar is high.During heat treated, more stable under acid condition than fructose, compound sugar and sucrose, just begin sweat when generally being heated to 140 ℃, can be used for carrying out the acid food of pasteurization.
The various inorganic salts that play an important role in people's vital movement that described mineral matter is meant can be divided into macroelement and trace element. its physiological function: 1, constitute the important component of tissue, as sclerous tissueses such as bone and teeth.2, in fluid of inside and outside cell with protein regulate cell membrane permeability, control moisture, keep normal osmotic pressure and acid-base balance, keep neural muscle excitability.3, constitute the composition of enzyme or the activity of kinase, participate in metabolism.(mineral matter in the soybean milk protein compound of the present invention is existing in the soybean meal raw material, and concrete one-tenth is grouped into the kind that depends on soybean material)
More than various compositions, when the preparation soybean milk protein compound, soybean protein, soyabean oligosaccharides, soybean dietary fiber, mineral matter are existing composition in the soybean material, need not other interpolation, and soybean lecithin, molecular clock monoglyceride need add in preparation technology.
A kind of preparation method of soybean milk protein compound may further comprise the steps:
1) low temperature soy meal through extraction, separate to such an extent that mix soya-bean milk, mix soya-bean milk through acid sink, separate curdled milk;
2) homogeneous: the soybean protein coarse granule refinement in the curdled milk,,, the soybean protein fine grained after the refinement further is refined to nanoscale 10～30nm with three grades of colloid mills, gets albumen curd again through the two-stage homogeneous to 10～100mm;
3) first water is diluted to concentration 12%～15% (weight ratio) with above-mentioned albumen curd, adds food-grade NaOH solution again, in and feed liquid, to PH 7.0～7.3; Be hydrolyzed with enzyme then: the addition of hydrolysising protease is 0.12%～0.16%, the addition of flavor protease is 0.06%～0.08% (addition is meant the mass ratio of enzyme and soybean protein dry), hydrolysis time is 60～80 minutes, 50～55 ℃ of hydrolysis temperatures, the pH value 7.0～7.3 of material; Behind the enzymolysis, filter, carry out homogeneous with homogenizer;
4) sterilization, flash vaporization for eliminating sargassum smell filters once more, adds soybean lecithin and molecule distillating monoglyceride, and after the interpolation, the mass concentration of soybean lecithin is 0.6%～1.0%, and the mass concentration of molecule distillating monoglyceride is 0.2%～0.4%;
5) high pressure (homogeneous of 60Mpa～80Mpa), spray-drying, adopt the mode of spraying to add soybean lecithin and molecule distillating monoglyceride, the quantity for spray of soybean lecithin is 0.15%～0.25% of a gross weight, and the quantity for spray of molecule distillating monoglyceride is 0.08～0.12% of a gross weight; After the spraying, soybean milk protein compound gets product.
Two-stage homogeneous in the described step (2) is specially: use the high pressure homogenizer homogeneous under pressure 20Mpa～40Mpa, use super-high-pressure homogenization machine homogeneous again under pressure 60Mpa～80Mpa.
All unspecified operations are known technology, the common technology in the described field in the above-mentioned technology, and the present invention does not have specific (special) requirements to it, does not have improvement yet, does not repeat them here.
Process using of the present invention advanced biotechnology, its main feature is as follows:
1, adopts compound protease, this compound protease is made up of hydrolysising protease and flavor protease that letter (China) Investment Co., Ltd of Novi provides, the characteristics of this complex enzyme are: form (the associating vigor with circumscribed peptase and endo protease can make the danger that produces bitter taste drop to minimum) by hydrolysising protease Alcalase and flavor protease Flavourzyme.During application, the addition of hydrolysising protease is 0.12%～0.16%, and the addition of flavor protease is 0.06%～0.08%, and whole hydrolysis time is 60～80 minutes, 50～55 ℃ of hydrolysis temperatures, the pH value 7.0～7.3 of material.After the processing by above compound protease, the enzymolysis degree of soybean protein is reasonable, TCA (TCA refers to the mass ratio of enzymolysis protein and total protein concentration): 15.0%～20%, reduced the molecular weight of soybean protein, make and contain abundant polypeptide and free amino acid in the soybean milk protein compound, easily absorbed, improved the absorption rate of soybean milk protein compound by human consumption.
2, adopted multistage refinement technology, earlier the soybean protein coarse granule in the protein solution is refined to (10～100) mm with three grades of colloid mills, use the two-stage homogeneous again, high pressure homogenizer (pressure 20Mpa～40Mpa), super-high-pressure homogenization machine (pressure 60Mpa～80Mpa) the soybean protein fine grained after the refinement further is refined to nanoscale (10～30) nm.The soybean milk protein compound of producing like this is very easily soluble in water, and the aqueous solution is highly stable, be not prone to precipitation, improved the solubility (98%～100%) of soybean milk protein compound, and the solubility of common soybeans protein isolate be generally 85%～95%.Also improved simultaneously the steady dissolution (3%～5% aqueous solution is placed 24 hours not stratified, nothing precipitations under 0～4 ℃ of condition) of soybean milk protein compound.Through pure, smooth, the no astringent taste of aqueous solution mouthfeel of the soybean milk protein compound 3%～5% after the refinement, this is the characteristics that the common soybeans protein isolate is not had.
3, adopted special addition manner to add health function factor soybean lecithin and molecule distillating monoglyceride: to adopt double addition method, add in the emulsifying operation for the first time, the addition of each additive is soybean lecithin (0.6%～1.0%) and molecule distillating monoglyceride (0.2%～0.4%).At the finished product spraying process, the quantity for spray of each additive is soybean lecithin (0.15%～0.25%), molecule distillating monoglyceride (0.08～0.12%) for the second time.By above processing, improved the rate of dispersion of soybean milk protein compound, rate of dispersion is fast (to claim 3 gram soybean milk protein compounds, add 50ml water, stir fast with glass bar, just can dissolve fully for 3～5 seconds), it is instant really to allow soybean milk protein compound accomplish.Common soybeans protein isolate rate of dispersion wanted for 8～10 seconds at the soonest.
4, removed the bitter taste of soybean effectively: the protolysate of soybean is often followed bitter taste, and in fact the length and the content of the hydrophobic amino acid in bitter taste and the peptide are relevant.Degree of hydrolysis has the danger that bitter taste takes place between 4～40%.Technology of the present invention makes the picryl of protein molecule wrap in the inside of protein molecule and can not be scattered in the surface, thereby avoids soybean protein the least possible generation bitter taste in the bio-enzyme degradation process by after the compound protein enzyme hydrolysis; The distinctive local flavor of flavor protease Flavourzyme is further sheltered a small amount of bitter taste that produces in the whole hydrolytic process simultaneously.
The main innovate point of soybean milk protein compound of the present invention is to utilize biotechnology, through special biochemical modification processing, changes the molecular structure of protein.The main feature of this product is: 1, protein content height (in butt 〉=88%), be rich in 18 seed amino acids of needed by human body, and do not contain cholesterol.2, easily digest and assimilate: by to the special biochemical modification processing of albumen, eliminated some inhibiting factors in the former soybean, reduced the molecular weight of soybean protein, improved the absorption rate of albumen.3, rate of dispersion fast (3～5 second), solubility height (solubility 〉=98%), the reasonable TCA of enzymolysis degree 〉=15.0%.4, mouthfeel is pure, smooth: this product is through special biochemical modification processing, removed fishy smell intrinsic in the soybean, also removed most pained material simultaneously, and mouthfeel is pure, smooth, and local flavor is all good.5, by adding health function factor soybean lecithin, molecule distillating monoglyceride, both improved the rate of dispersion of soybean milk protein compound, it is instant really to allow soybean milk protein compound accomplish, has increased the health care of soybean milk protein compound simultaneously again.
Compare with existing technology of producing the common soybeans protein isolate, the common soybeans protein isolate that prior art is produced, the above-mentioned functions characteristics that do not have soybean milk protein compound of the present invention, common albumen just is used on the meat products such as ham sausage, sausage, added value of product is low, and economic benefit is poor.And soybean milk protein compound can add to and goes in the products such as milk beverage (as milk, boruga), milk powder, can replenish mutually with animal protein, and organically fuse at one, make " double protein " beverage, fill up the blank that China's dairy products industry is made, after this soybean milk protein compound is put on market, remarkable economic efficiency and social benefit have been produced.
The research and development of soybean milk protein compound are the needs of albumen industry development, and " double protein " strategy has been considered to one of following key manufacture of giving priority in 10 years of China's albumen industry.Can predict after product development of the present invention successfully is widely used in milk product, will have the vast market development space, produce good economic benefit and social benefit, be expected to form new industry.
Soybean milk protein compound of the present invention, approval by U.S. FDA, U.S. client is very satisfied to every index of soybean milk protein compound, more than 1400 ton of soybean milk protein compound sent out by the past U.S. of applicant Shandong Guanhua Protein Co., Ltd. of the present invention in 2008, and signed the annual soybean milk protein compound of ordering more than 1400 tons.
By the Tianjin auspicious space commerce and trade of prosperous Sheng Co., Ltd, the soybean milk protein compound that applicant of the present invention Shandong Guanhua Protein Co., Ltd. produces, dairy industry Co., Ltd of Inner Mongol Mongolia Ox with one of maximum dairy products producer in the whole nation forms supply of material relation, the every index of product is accepted by dairy industry Co., Ltd of Inner Mongol Mongolia Ox and is approved, will order soybean milk protein compound every year more than 1000 tons.
Soybean milk protein compound protein content height of the present invention is of high nutritive value, and easily digests and assimilates, and does not have the intrinsic fishy smell of soybean, has advantages such as mouthfeel is pure, smooth, local flavor is all good.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment:
Embodiment 1: the preparation soybean milk protein compound, process chart as shown in Figure 1, step is as follows:
1) low temperature soy meal through extraction, separate to such an extent that mix soya-bean milk, mix soya-bean milk through acid sink, separate curdled milk;
2) homogeneous: with three grades of colloid mills the soybean protein coarse granule refinement in the curdled milk, to 10～100mm, again through the two-stage homogeneous: under pressure 20Mpa～40Mpa, use earlier the high pressure homogenizer homogeneous, again usefulness super-high-pressure homogenization machine homogeneous under pressure 60Mpa～80Mpa.Soybean protein fine grained after the refinement further is refined to nanoscale 10～30nm, gets albumen curd;
3) first water is diluted to concentration 12%～15% with above-mentioned albumen curd, adds food-grade NaOH solution again, in and feed liquid, to PH 7.0～7.3; Enzyme is hydrolyzed then: the addition of hydrolysising protease is 0.12%～0.16%, and the addition of flavor protease is 0.06%～0.08%, and hydrolysis time is 60～80 minutes, 50～55 ℃ of hydrolysis temperatures, the pH value 7.0～7.3 of material; Behind the enzymolysis, filter, carry out homogeneous with homogenizer;
4) sterilization, flash vaporization for eliminating sargassum smell filters once more, adds soybean lecithin and molecule distillating monoglyceride, and after the interpolation, the mass concentration of soybean lecithin is 0.6%～1.0%, and the mass concentration of molecule distillating monoglyceride is 0.2%～0.4%;
5) high-pressure homogeneous, spray-drying adopts the mode of spraying to add soybean lecithin and molecule distillating monoglyceride, and the quantity for spray of soybean lecithin is 0.15%～0.25% of a gross weight, and the quantity for spray of molecule distillating monoglyceride is 0.08～0.12% of a gross weight; After the spraying, the soybean milk protein compound that gets product is packed and is got final product.
The soybean milk protein compound that makes, its composition is composed as follows: get 100g, wherein contain water: 6.0g, soybean protein: 84g, soybean lecithin: 1.2g, molecule distillating monoglyceride: 0.4g, soybean dietary fiber: 1.6g, soyabean oligosaccharides: 2g, mineral matter: 4.8g.
By the soybean milk protein compound of above explained hereafter, it is reasonable to detect its enzymolysis degree through sampling, TCA:16.2%; And the common soybeans protein isolate sample of market sale is carried out the detection of enzymolysis degree, the result is that TCA only has 0.8%.
To the detection of taking a sample of its solubility, its solubility is 98.5% as a result, and its 3% aqueous solution is placed 48 hours not stratified, deposit-frees under 0～4 ℃ of condition simultaneously, and aqueous solution mouthfeel is pure, smooth.And to the common soybeans protein isolate sample of market sale do detect its solubility be 94.5%, 3% aqueous solution under 0～4 ℃ of condition, places 30 minutes upper stratas and begins that lamination is arranged,, there is small amount of precipitate at a glass end, aqueous solution mouthfeel has astringent taste.
Its rate of dispersion is detected its rate of dispersion 5 seconds (method is: claim 3 gram soybean milk protein compounds, add 50ml water, stir fast with glass bar, just can dissolve fully for 5 seconds).Detect and the common soybeans protein isolate sample of market sale is done rate of dispersion, its rate of dispersion was 18 seconds.
Its mouthfeel is detected: claim the 3g soybean milk protein compound, be dissolved in the 97g water, make 3% the aqueous solution, taste no bitter taste.And the aqueous solution of common enzymolysis soybean protein isolate sample has certain bitter taste.
Embodiment 2: the preparation soybean milk protein compound, technology is with embodiment 1, the composition of the soybean milk protein compound that makes is composed as follows: get 100g, wherein contain: water: 7.0g, soybean protein: 82g, soybean lecithin: 0.8g, molecule distillating monoglyceride: 0.6g, soybean dietary fiber: 1.4g, soyabean oligosaccharides: 4g, mineral matter: 4.2g.
By the soybean milk protein compound of above explained hereafter, it is reasonable to detect its enzymolysis degree through sampling, TCA:18.5%; And the common soybeans protein isolate sample of market sale is carried out the detection of enzymolysis degree, the result is that TCA only has 0.6%.
To the detection of taking a sample of its solubility, its solubility is 99.6% as a result, and its 3% aqueous solution is placed 60 hours not stratified, deposit-frees under 0～4 ℃ of condition simultaneously, and aqueous solution mouthfeel is pure, smooth.And to the common soybeans protein isolate sample of market sale do detect its solubility be 93.0%, 3% aqueous solution under 0～4 ℃ of condition, places 25 minutes upper stratas and begins that lamination is arranged,, there is small amount of precipitate at a glass end, aqueous solution mouthfeel has astringent taste.
Its rate of dispersion is detected its rate of dispersion 4 seconds (method is: claim 3 gram soybean milk protein compounds, add 50ml water, stir fast with glass bar, just can dissolve fully for 4 seconds).Detect and the common soybeans protein isolate sample of market sale is done rate of dispersion, its rate of dispersion was 12 seconds.
Its mouthfeel is detected: claim the 3g soybean milk protein compound, be dissolved in the 97g water, make 3% the aqueous solution, taste no bitter taste.And the aqueous solution of common enzymolysis soybean protein isolate sample has certain bitter taste.
Embodiment 3: the preparation soybean milk protein compound, technology is with embodiment 1, the composition of the soybean milk protein compound that makes is composed as follows: get 100g, wherein contain: water: 6.5g, soybean protein: 83g, soybean lecithin: 1.0g, molecule distillating monoglyceride: 0.5g, soybean dietary fiber: 1.5g, soyabean oligosaccharides: 3g, mineral matter: 4.5g.
By the soybean milk protein compound of above explained hereafter, it is reasonable to detect its enzymolysis degree through sampling, TCA:19.5%; And the common soybeans protein isolate sample of market sale is carried out the detection of enzymolysis degree, the result is that TCA only has 1.0%.
To the detection of taking a sample of its solubility, its solubility is 99.9% as a result, and its 3% aqueous solution is placed 72 hours not stratified, deposit-frees under 0～4 ℃ of condition simultaneously, and aqueous solution mouthfeel is pure, smooth.And to the common soybeans protein isolate sample of market sale do detect its solubility be 92.0%, 3% aqueous solution under 0～4 ℃ of condition, places 45 minutes upper stratas and begins that lamination is arranged,, there is small amount of precipitate at a glass end, aqueous solution mouthfeel has astringent taste.
Its rate of dispersion is detected its rate of dispersion 4 seconds (method is: claim 3 gram soybean milk protein compounds, add 50ml water, stir fast with glass bar, just can dissolve fully for 4 seconds).Detect and the common soybeans protein isolate sample of market sale is done rate of dispersion, its rate of dispersion was 14 seconds.
Its mouthfeel is detected: claim the 3g soybean milk protein compound, be dissolved in the 97g water, make 3% the aqueous solution, taste no bitter taste.And the aqueous solution of common enzymolysis soybean protein isolate sample has certain bitter taste.
Claims (3)
1. soybean milk protein compound, it is characterized in that, the component that comprises following weight portion: water: 6.0～7.0 parts, soybean protein: 82～84 parts, soybean lecithin: 0.8～1.2 part, molecule distillating monoglyceride: 0.4～0.6 part, soybean dietary fiber: 1.4～1.6 parts, soyabean oligosaccharides: 2～4 parts, mineral matter: 4.0～5.0 parts.
2. the preparation method of the described a kind of soybean milk protein compound of claim 1 is characterized in that, may further comprise the steps:
1) low temperature soy meal through extraction, separate to such an extent that mix soya-bean milk, mix soya-bean milk through acid sink, separate curdled milk;
2) homogeneous: the soybean protein coarse granule refinement in the curdled milk,,, the soybean protein fine grained after the refinement further is refined to nanoscale 10～30nm with three grades of colloid mills, gets albumen curd again through the two-stage homogeneous to 10～100mm;
3) first water is diluted to concentration 12%～15% with above-mentioned albumen curd, adds food-grade NaOH solution again, in and feed liquid, to PH 7.0～7.3; Be hydrolyzed with enzyme then: the addition of hydrolysising protease is 0.12%～0.16%, and the addition of flavor protease is 0.06%～0.08%, and hydrolysis time is 60～80 minutes, 50～55 ℃ of hydrolysis temperatures, the pH value 7.0～7.3 of material; Behind the enzymolysis, filter, carry out homogeneous with homogenizer;
4) sterilization, flash vaporization for eliminating sargassum smell filters once more, adds soybean lecithin and molecule distillating monoglyceride, and after the interpolation, the mass concentration of soybean lecithin is 0.6%～1.0%, and the mass concentration of molecule distillating monoglyceride is 0.2%～0.4%;
5) high-pressure homogeneous, spray-drying adopts the mode of spraying to add soybean lecithin and molecule distillating monoglyceride, and the quantity for spray of soybean lecithin is 0.15%～0.25% of a gross weight, and the quantity for spray of molecule distillating monoglyceride is 0.08～0.12% of a gross weight; After the spraying, soybean milk protein compound gets product.
3. the preparation method of a kind of soybean milk protein compound according to claim 3, it is characterized in that: the two-stage homogeneous in the described step (2) is specially: use the high pressure homogenizer homogeneous under pressure 20Mpa～40Mpa, use super-high-pressure homogenization machine homogeneous again under pressure 60Mpa～80Mpa.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102626145A (en) * | 2012-03-28 | 2012-08-08 | 广东雅士利集团有限公司 | Preparation method of instant soybean milk powder |
| CN104186675A (en) * | 2014-07-23 | 2014-12-10 | 王晓伟 | Method for producing whole soybean peptide vegetable protein drink |
| CN105076670A (en) * | 2015-07-17 | 2015-11-25 | 东北农业大学 | Preparation method of modified soybean protein-lecithin composite emulsion |
| CN105076669A (en) * | 2015-07-17 | 2015-11-25 | 东北农业大学 | Preparation method of soybean protein emulsion with high emulsibility |
| CN107223990A (en) * | 2017-06-22 | 2017-10-03 | 舟山富晟食品科技有限公司 | Compound based on undaria pinnitafida activated protein |
| CN114287639A (en) * | 2021-12-30 | 2022-04-08 | 平顶山天晶植物蛋白有限责任公司 | Compound soybean protein composition and preparation method thereof |
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| CN1212333C (en) * | 2002-06-10 | 2005-07-27 | 上海生远食品科技有限公司 | Soybean segregative scleroprotein clean production method |
| CN1488274A (en) * | 2002-10-10 | 2004-04-14 | 吉林省高等院校科技开发研究中心 | Method for producing soybean protein which content is not less than 60% useing high-low temperature bean dregs as raw material |
| CN1545910A (en) * | 2003-12-05 | 2004-11-17 | 四川高维系统工程技术有限公司 | Natto polypeptide nutritious powder |
| CN1640459A (en) * | 2004-01-16 | 2005-07-20 | 深圳市天一时科技开发有限公司 | Compound soybean nutrient and its preparation |
| CN101107967A (en) * | 2006-07-20 | 2008-01-23 | 天津优富健生物工程有限公司 | Soybean albumen powder and technique of preparing the same |
| CN101497912A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Method for producing soy protein isolate special for dairy |
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- 2009-08-06 CN CN2009100171983A patent/CN101627814B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626145A (en) * | 2012-03-28 | 2012-08-08 | 广东雅士利集团有限公司 | Preparation method of instant soybean milk powder |
| CN104186675A (en) * | 2014-07-23 | 2014-12-10 | 王晓伟 | Method for producing whole soybean peptide vegetable protein drink |
| CN105076670A (en) * | 2015-07-17 | 2015-11-25 | 东北农业大学 | Preparation method of modified soybean protein-lecithin composite emulsion |
| CN105076669A (en) * | 2015-07-17 | 2015-11-25 | 东北农业大学 | Preparation method of soybean protein emulsion with high emulsibility |
| CN107223990A (en) * | 2017-06-22 | 2017-10-03 | 舟山富晟食品科技有限公司 | Compound based on undaria pinnitafida activated protein |
| CN114287639A (en) * | 2021-12-30 | 2022-04-08 | 平顶山天晶植物蛋白有限责任公司 | Compound soybean protein composition and preparation method thereof |
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