CN109548953A - A method of removing peas protein fishy smell - Google Patents
A method of removing peas protein fishy smell Download PDFInfo
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- CN109548953A CN109548953A CN201811619710.7A CN201811619710A CN109548953A CN 109548953 A CN109548953 A CN 109548953A CN 201811619710 A CN201811619710 A CN 201811619710A CN 109548953 A CN109548953 A CN 109548953A
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- 101100020212 Mus musculus Klhdc3 gene Proteins 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000000243 solution Substances 0.000 claims abstract description 44
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 239000012460 protein solution Substances 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical group Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 241000219843 Pisum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 2
- 244000045195 Cicer arietinum Species 0.000 claims description 2
- 244000046095 Psophocarpus tetragonolobus Species 0.000 claims description 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 10
- 150000003384 small molecules Chemical class 0.000 abstract description 9
- 239000002253 acid Substances 0.000 abstract description 4
- 238000004132 cross linking Methods 0.000 abstract description 3
- 238000001179 sorption measurement Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- -1 small molecule compound Chemical class 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 235000018102 proteins Nutrition 0.000 description 9
- 235000021568 protein beverage Nutrition 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 4
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000009967 tasteless effect Effects 0.000 description 3
- RHLVCLIPMVJYKS-UHFFFAOYSA-N 3-octanone Chemical compound CCCCCC(=O)CC RHLVCLIPMVJYKS-UHFFFAOYSA-N 0.000 description 2
- BULOCEWDRJUMEL-UHFFFAOYSA-N benzene formaldehyde Chemical compound C=O.C1=CC=CC=C1.C=O BULOCEWDRJUMEL-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- YIWUKEYIRIRTPP-UHFFFAOYSA-N 2-ethylhexan-1-ol Chemical compound CCCCC(CC)CO YIWUKEYIRIRTPP-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000000273 veterinary drug Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods for removing peas protein fishy smell, comprising the following steps: (1) peas protein is dissolved in the water, is configured to the solution that concentration is 1-10%；(2) addition pH adjusting agent adjusts the pH value of the protein solution of above-mentioned steps (1) to 4-5；(3) using the protein solution of ultrasonic physics field processing above-mentioned steps (2)；(4) active carbon, stirring and adsorbing are added in the solution of above-mentioned steps (3)；(5) pH adjusting agent is added into the solution of step (4) and adjusts pH value of solution to 7；(6) it is spray-dried after filtering the solution of step (5), obtains no fishy smell bean protein powder.The method of removing peas protein fishy smell provided by the invention, by adjusting solution acid alkalinity, change the foldable structure of peas protein, small molecule compound is exposed, it is handled in combination with ultrasonic physics field, break the crosslinking between albumen and small molecule, activated carbon adsorption small-molecule substance is finally utilized, to thoroughly remove fishy smell.
Description
Technical field
The present invention relates to the manufacture field of peas protein more particularly to a kind of methods for removing peas protein fishy smell.
Background technique
Currently, in recent years, with the transformation of consumption pattern, vegetable protein beverage is received with the concept of " natural " " health "
Extensive concern.Compared with conventional animal dairy produce, vegetable protein beverage have it is cheap, saturated fat levels are few, do not tend to have
The advantages that antibiotic and residue of veterinary drug.Nowadays, more and more consumers more favors vegetable protein beverage.
Yield of beans is big, and contains protein abundance, is the important raw material sources of most important vegetable protein beverage.So
And peas protein has special beany flavor, product often has bad hair flavor, needs to add correlation in process of production
Screening agent is made into the flavors protein beverage such as chocolate, vanilla, to cover bad flavor.The presence of beany flavor seriously constrains production
The expansion of product category.Therefore, the eliminating fishy smell technology for studying peas protein facilitates the application range for expanding peas protein.
The generation of beans fishy smell is mainly by the volatile small molecules material composition such as aldehydes, ketones and alcohols, these objects
Matter may be from beans itself or the in process unsaturated fatty enzymatic oxidation of beans.The beans identified at present is waved
Volatile material has more than 70 kinds, and wherein content is higher hexanal, trans- 2- hexenoic aldehyde, acetic acid, 2-HEPTANONE and 4- ethylo benzene formaldehyde,
These compounds present cut the taste of green grass respectively, give birth to taste, mushroom, tart flavour, semen armeniacae amarae taste and acid, and common group of these substances
At beany flavor.
It is reported at present to take off awake method, it can be summarized as the method by physical heating or solvent, make small molecule
Substance volatilization or dissolution remove (CN101731441A), however the small-molecule substances such as aldehydes present in beans, many and beans egg
White combination can not thoroughly remove beany flavor by heating or solvent processing, and after forming product, small molecular protein compound will
Volatile materials can be discharged again, and since the threshold value of fishy smell substance is extremely low, as long as there is remaining, fishy smell will exist.It in addition is logical
The activity for reducing enzyme is crossed, fat oxidation is reduced and forms fishy smell substance, this method cannot remove already existing fishy smell substance.?
There is the method (CN102232425A) by microbial fermentation, fishy smell substance of degrading, but new flavor can be also generated simultaneously, it is uncomfortable
Symphysis produces tasteless protein product.
Summary of the invention
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of sides for removing peas protein fishy smell
Method, method is simple and convenient, easy to use, is suitble to industrialized batch production.
The purpose of the present invention adopts the following technical scheme that realization:
A method of removing peas protein fishy smell, comprising the following steps:
(1) peas protein is dissolved in the water, is configured to the solution that concentration is 1-10%；
(2) addition pH adjusting agent adjusts the pH value of the protein solution of above-mentioned steps (1) to 4-5；
(3) using the protein solution of ultrasonic physics field processing above-mentioned steps (2)；
(4) active carbon, stirring and adsorbing are added in the solution of above-mentioned steps (3)；
(5) pH adjusting agent is added into the solution of step (4) and adjusts pH value of solution to 7；
(6) it is spray-dried after filtering the solution of step (5), obtains no fishy smell bean protein powder.
Further, the beans in the step (1) be soybean, pea, chick-pea, mung bean, red bean, semen viciae fabae, hyacinth bean or
One of kidney bean.
Further, the pH adjusting agent in the step (2) is hydrochloric acid solution, and the pH adjusting agent in above-mentioned steps (5) is
Sodium hydroxide solution.
Further, ultrasonic physics field is 20-25kHz in above-mentioned steps (3), and the processing time is 10-20min.
Further, ultrasonic physics field is 20kHz in above-mentioned steps (3), and the processing time is 15min.
Further, the dosage of active carbon is 2-8%, stirring and adsorbing 5-30min in above-mentioned steps (4).
Further, the dosage of active carbon is 5% in above-mentioned steps (4), stirring and adsorbing 10min.
Further, above-mentioned steps (6) are filtered into using plate-frame filtering or micro-filtration.
Further, the pH of protein solution is 4.5 after adjusting in the step (2).
Compared with prior art, the beneficial effects of the present invention are: the present invention to provide a kind of side for removing peas protein fishy smell
Method changes the foldable structure of peas protein by adjusting solution acid alkalinity, exposes small molecule compound sufficiently, in combination with
The processing of ultrasonic physics field, breaks the crosslinking between albumen and small molecule, activated carbon adsorption small-molecule substance is finally utilized, thus thorough
The removal fishy smell at bottom.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
Embodiment 1
(1) soybean protein is dissolved in the water, is configured to the solution that concentration is 2%；
(2) addition hydrochloric acid solution adjusts the pH value of the protein solution of above-mentioned steps (1) to 4.5；
(3) using the protein solution 15min of 20kHz ultrasonic physics field processing above-mentioned steps (2)；
(4) 5% active carbon, stirring and adsorbing 10min are added in the solution of above-mentioned steps (3)；
(5) sodium hydroxide solution is added into the solution of step (4) and adjusts pH value of solution to 7；
(6) solution of step (5) is obtained into odourless soybean albumen powder using being spray-dried after plate-frame filtering.
Embodiment 2
(1) pea protein is dissolved in the water, is configured to the solution that concentration is 5%；
(2) addition hydrochloric acid solution adjusts the pH value of the protein solution of above-mentioned steps (1) to 4；
(3) using the protein solution 20min of 22kHz ultrasonic physics field processing above-mentioned steps (2)；
(4) 2% active carbon, stirring and adsorbing 20min are added in the solution of above-mentioned steps (3)；
(5) sodium hydroxide solution is added into the solution of step (4) and adjusts pH value of solution to 7；
(6) by spray drying rear after the solution micro-filtration of step (5), no fishy smell Fed Protein Powder of Pea Insteal is obtained.
Embodiment 3
(1) Broad Bean Protein is dissolved in the water, is configured to the solution that concentration is 10%；
(2) addition hydrochloric acid solution adjusts the pH value of the protein solution of above-mentioned steps (1) to 5；
(3) using the protein solution 10min of 25kHz ultrasonic physics field processing above-mentioned steps (2)；
(4) 8% active carbon, stirring and adsorbing 5min are added in the solution of above-mentioned steps (3)；
(5) sodium hydroxide solution is added into the solution of step (4) and adjusts pH value of solution to 7；
(6) solution of step (5) is obtained into odourless soybean albumen powder using being spray-dried after plate-frame filtering.
Comparative example 1
Comparative example 1 provides a kind of difference of method and embodiment 1 for removing peas protein fishy smell are as follows: step (3) are saved,
Remaining is and embodiment 1 is identical.
Comparative example 2
Comparative example 2 provide it is a kind of remove peas protein fishy smell method and embodiment 1 difference are as follows: save step (2) and
(5), remaining is and embodiment 1 is identical.
Comparative example 3
Comparative example 3 provides a kind of difference of method and embodiment 1 for removing peas protein fishy smell are as follows: adjusts in step (2)
PH value is 3, remaining is and embodiment 1 is identical.
Comparative example 4
Comparative example 4 provides a kind of difference of method and embodiment 1 for removing peas protein fishy smell are as follows: adjusts in step (2)
PH value is 6, remaining is and embodiment 1 is identical.
To embodiment 1 to 3, the bean protein powder of comparative example 1 to 4 carries out sensory evaluation, and the results are shown in Table 1.
Table 1
| Sample | Beany flavor | Acceptance level |
| Embodiment 1 | It is tasteless | Receive |
| Embodiment 2 | It is tasteless | Receive |
| Embodiment 3 | There is slight beany flavor | Receive |
| Comparative example 1 | Beany flavor is strong | Do not receive |
| Comparative example 2 | Beany flavor is strong | Do not receive |
| Comparative example 3 | Beany flavor is strong | Do not receive |
| Comparative example 4 | Beany flavor is strong | Do not receive |
It is analyzed by gas chromatography-mass spectrography in the bean protein powder of embodiment 1 to 3 and comparative example 1 to 4 and generates fishy smell
Substance, determine the variation of its content (peak area expression), the results are shown in Table 2.
Table 2
As can be seen from Table 1, for the bean protein powder handled using the method for the present invention almost without fishy smell, sensory evaluation person can be with
Receive, and 4 comparative examples show strong beany flavor.It is found by gas chromatography-mass spectrometry analysis, in 3 embodiments
It does not find 2-HEPTANONE, trans- -2- hexenoic aldehyde, 3- octanone, 2-Ethylhexyl Alcohol and 4- ethylo benzene formaldehyde, realizes complete removing.
The content of hexanal is also reduced to 1/10th or so of comparative example.It is by comparative example 1 to 4 it can be seen that (right when saving ultrasonic field processing
Ratio 1,3,4) or save after acid-base property adjusts (comparative example 2) or change the pH value (comparative example 3,4) of solution, at fishy smell
Result is managed not as good as the present invention.Illustrate the method for removing peas protein fishy smell provided by the invention, by adjusting solution acid alkalinity,
It is handled in combination with ultrasonic physics field, breaks the crosslinking between albumen and small molecule, finally utilize activated carbon adsorption small molecule object
Matter, to thoroughly remove fishy smell.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (9)
1. a kind of method for removing peas protein fishy smell, which comprises the following steps:
(1) peas protein is dissolved in the water, is configured to the solution that concentration is 1-10%；
(2) addition pH adjusting agent adjusts the pH value of the protein solution of above-mentioned steps (1) to 4-5；
(3) using the protein solution of ultrasonic physics field processing above-mentioned steps (2)；
(4) active carbon, stirring and adsorbing are added in the solution of above-mentioned steps (3)；
(5) pH adjusting agent is added into the solution of step (4) and adjusts pH value of solution to 7；
(6) it is spray-dried after filtering the solution of step (5), obtains no fishy smell bean protein powder.
2. removing the method for peas protein fishy smell according to claim 1, which is characterized in that the beans in the step (1)
For soybean, pea, chick-pea, mung bean, red bean, semen viciae fabae, one of hyacinth bean or kidney bean.
3. removing the method for peas protein fishy smell according to claim 1, which is characterized in that the pH tune in the step (2)
Section agent is hydrochloric acid solution, and the pH adjusting agent in above-mentioned steps (5) is sodium hydroxide solution.
4. removing the method for peas protein fishy smell according to claim 1, which is characterized in that ultrasonic object in above-mentioned steps (3)
Reason field is 20-25kHz, and the processing time is 10-20min.
5. removing the method for peas protein fishy smell according to claim 4, which is characterized in that ultrasonic object in above-mentioned steps (3)
Reason field is 20kHz, and the processing time is 15min.
6. removing the method for peas protein fishy smell according to claim 1, which is characterized in that active carbon in above-mentioned steps (4)
Dosage be 2-8%, stirring and adsorbing 5-30min.
7. removing the method for peas protein fishy smell according to claim 6, which is characterized in that active carbon in above-mentioned steps (4)
Dosage be 5%, stirring and adsorbing 10min.
8. removing the method for peas protein fishy smell according to claim 1, which is characterized in that above-mentioned steps (6) are filtered into
Using plate-frame filtering or micro-filtration.
9. removing the method for peas protein fishy smell according to claim 1, which is characterized in that after being adjusted in the step (2)
The pH of protein solution is 4.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811619710.7A CN109548953A (en) | 2018-12-28 | 2018-12-28 | A method of removing peas protein fishy smell |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811619710.7A CN109548953A (en) | 2018-12-28 | 2018-12-28 | A method of removing peas protein fishy smell |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113993388A (en) * | 2019-05-29 | 2022-01-28 | 罗盖特公司 | Reduced flavor co-atomized legume proteins |
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| CN102907627A (en) * | 2012-11-16 | 2013-02-06 | 桂仕林 | Preparation technique and application of non-odor soybean |
| CN108041254A (en) * | 2017-05-31 | 2018-05-18 | 中国农业大学 | A kind of soybean protein isolate of no fishy smell high emulsibility and preparation method thereof |
| CN108935915A (en) * | 2018-06-27 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of preparation method of smellless soybean separated protein powder |
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- 2018-12-28 CN CN201811619710.7A patent/CN109548953A/en active Pending
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|---|---|---|---|---|
| CN102907627A (en) * | 2012-11-16 | 2013-02-06 | 桂仕林 | Preparation technique and application of non-odor soybean |
| CN108041254A (en) * | 2017-05-31 | 2018-05-18 | 中国农业大学 | A kind of soybean protein isolate of no fishy smell high emulsibility and preparation method thereof |
| CN108935915A (en) * | 2018-06-27 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of preparation method of smellless soybean separated protein powder |
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| CN113993388A (en) * | 2019-05-29 | 2022-01-28 | 罗盖特公司 | Reduced flavor co-atomized legume proteins |
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