CN110419621A - A kind of preparation method of high gel type whey separated protein powder - Google Patents
A kind of preparation method of high gel type whey separated protein powder Download PDFInfo
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- CN110419621A CN110419621A CN201910820265.9A CN201910820265A CN110419621A CN 110419621 A CN110419621 A CN 110419621A CN 201910820265 A CN201910820265 A CN 201910820265A CN 110419621 A CN110419621 A CN 110419621A
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 138
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 138
- 239000000843 powder Substances 0.000 title claims abstract description 125
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 68
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 68
- 239000005862 Whey Substances 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000021119 whey protein Nutrition 0.000 claims abstract description 73
- 235000018102 proteins Nutrition 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000001125 extrusion Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000000265 homogenisation Methods 0.000 claims description 11
- 230000008859 change Effects 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000001879 gelation Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 20
- 238000003672 processing method Methods 0.000 description 5
- 238000007385 chemical modification Methods 0.000 description 4
- 230000009144 enzymatic modification Effects 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000001007 puffing effect Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 238000002715 modification method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 206010054949 Metaplasia Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000012360 testing method Methods 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a kind of preparation method of high gel type whey separated protein powder, is related to food processing technology field.The high gel type whey separated protein powder obtains extruding powder the following steps are included: extrusion processing after whey protein isolate freeze-dried powder is mixed with water；After the extruding powder freeze-drying process, high gel type whey separated protein powder is crushed to obtain.The present invention adjusts the water content of whey separated protein powder by mixing with water, and then is handled by extrusion, makes gelation that is protein-modified in whey protein isolate, and then improving whey protein isolate using high temperature, high pressure, high shear forces.The method of the present invention compares currently used physics, chemistry, biological modified method, will not introduce foreign aid's material, highly-safe, has many advantages, such as that the operating time is short, at low cost, modified effect is good, can be used for industrialized production.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of preparation side of high gel type whey separated protein powder
Method.
Background technique
Whey protein isolate is the main component of whey, and amino acid composition is reasonable, digestibility is high, is had good
Nutritive peculiarity and higher nutritive value are important one of the high-quality proteins of the mankind, are widely used in food industry.With cream
The development of process for manufacturing product and whey protein isolate self-characteristic, whey protein isolate are widely used in adjustment gel
The institutional framework of food.Nevertheless, causing it to eat gel since the gel characteristic of whey protein isolate itself is incomplete
The adjustment effect of product institutional framework is limited, to limit the application range of whey protein isolate.Therefore, in recent years, both at home and abroad
Researcher is devoted to the study on the modification of whey protein isolate to enhance the gel characteristic of whey protein isolate.
Currently, common method of modifying includes: heat treatment, microwave treatment, chemical modification processing method and enzyme modification
Deng.Wherein, heat treatment method modified effect is poor；The higher cost of microwave handling method and enzyme modification method, is unfavorable for work
Industry metaplasia produces；Not only the operating time is long for chemical modification processing method, but also is readily incorporated allogenic material and safety is poor.
Summary of the invention
The main object of the present invention is to propose a kind of preparation method of high gel type whey separated protein powder, it is intended to solve mesh
The problem that preceding whey protein isolate method of modifying is at high cost, the operating time is long.
To achieve the above object, the present invention proposes a kind of preparation method of high gel type whey separated protein powder, the height
The preparation method of gel-type whey separated protein powder the following steps are included:
Extrusion is handled after whey protein isolate freeze-dried powder is mixed with water, obtains extruding powder；
After the extruding powder freeze-drying process, high gel type whey separated protein powder is crushed to obtain.
Optionally, it is described whey protein isolate freeze-dried powder is mixed with water after extrusion handle, the step of powder must be squeezed
In, the weight ratio of the whey protein isolate freeze-dried powder and water is 100:(3~7).
Optionally, which is characterized in that the weight ratio of the whey protein isolate freeze-dried powder and water is 100:5.
Optionally, it is described whey protein isolate freeze-dried powder is mixed with water after extrusion handle, the step of powder must be squeezed
In, the technological parameter of the extrusion are as follows: 90~130rpm of screw speed, 35~50 DEG C of barrel temperature, die head length 25~
30mm。
Optionally, the technological parameter of the extrusion are as follows: screw speed 100rpm, 45 DEG C of barrel temperature, die head length
25mm。
Optionally, it is described whey protein isolate freeze-dried powder is mixed with water after extrusion handle, the step of powder must be squeezed
Before further include:
Whey separated protein powder is dissolved in water, forms whey protein isolate solution；
Under 73~92MPa, to the whey protein isolate solution homogenization；
By the whey protein isolate solution freeze-drying after homogenization, whey protein isolate freeze-dried powder is obtained.
Optionally, in described the step of whey separated protein powder is dissolved in water, forms whey protein isolate solution, the cream
Mass concentration of the sorting from protein solution is 7%~9%.
Optionally, be set forth under 73~92MPa, the step of to the whey protein isolate solution homogenization in, it is described
The time of homogenization is 2.5~4min.
Optionally, described that high gel type whey separated protein powder after the extruding powder freeze-drying process, will be crushed to obtain
In step, the partial size of the high gel type whey separated protein powder is not more than 80 mesh.
In technical solution provided by the invention, extrusion is handled after whey protein isolate freeze-dried powder is mixed with water, is led to
It crosses and is mixed with water to adjust the water content of whey separated protein powder, and then handled by extrusion, utilize high temperature, high pressure, height
Shear action makes gelation that is protein-modified in whey protein isolate, and then improving whey protein isolate.Side of the present invention
Method compares currently used physics, chemistry, biological modified method, will not introduce foreign aid's material, highly-safe, has the operating time
Short, at low cost, the advantages that modified effect is good, it can be used for industrialized production.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
Other relevant attached drawings are obtained according to these attached drawings.
Fig. 1 is the process signal of an embodiment of the preparation method of high gel type whey separated protein powder proposed by the present invention
Figure；
Fig. 2 is that the process of another embodiment of the preparation method of high gel type whey separated protein powder proposed by the present invention is shown
It is intended to.
The embodiments will be further described with reference to the accompanying drawings for the realization, the function and the advantages of the object of the present invention.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.Obviously, described embodiment is only a part of the embodiments of the present invention,
Instead of all the embodiments.
It should be noted that the person that is not specified actual conditions in embodiment, according to conventional conditions or manufacturer's recommended conditions
It carries out.Reagents or instruments used without specified manufacturer is the conventional products that can be obtained by commercially available purchase.In addition,
The meaning of the "and/or" occurred in full text, including three schemes arranged side by side, by taking " A and/or B " as an example, including A scheme or the side B
The scheme that case or A and B meet simultaneously.In addition, the technical solution between each embodiment can be combined with each other, but must be
Based on can be realized by those of ordinary skill in the art, answered when conflicting or cannot achieve when occurs in the combination of technical solution
When the combination for thinking this technical solution is not present, also not the present invention claims protection scope within.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Since the gel characteristic of whey protein isolate itself is incomplete, lead to its adjustment to gel food institutional framework
Effect is limited, to limit the application range of whey protein isolate.Therefore, in recent years, domestic and international researcher is devoted to
The study on the modification of whey protein isolate is to enhance the gel characteristic of whey protein isolate.Currently, common method of modifying includes: heat
Processing, microwave treatment, chemical modification processing method and enzyme modification etc..Wherein, heat treatment method modified effect is poor；Microwave
The higher cost of processing method and enzyme modification method, is unfavorable for industrialized production；When chemical modification processing method not only operates
Between it is long, and be readily incorporated allogenic material and safety is poor.
In consideration of it, the present invention proposes a kind of preparation method of high gel type whey separated protein powder, Fig. 1 is the preparation method
An embodiment.After preparation method of the present invention mixes whey protein isolate freeze-dried powder with water extrusion handle, by with water
It mixes to adjust the water content of whey separated protein powder, and then handled by extrusion, is made using high temperature, high pressure, high shear
With making gelation that is protein-modified in whey protein isolate, and then improving whey protein isolate.It compares above-mentioned common
Physics, chemistry, biological modified method, preparation method of the present invention will not introduce foreign aid's material, highly-safe, have the operating time
Short, at low cost, the advantages that modified effect is good, it can be used for industrialized production.
Refering to fig. 1, in the present embodiment, the preparation method of the high gel type whey separated protein powder the following steps are included:
Step S10, extrusion is handled after mixing whey protein isolate freeze-dried powder with water, obtains extruding powder.
Step S20, by after the extruding powder freeze-drying process, high gel type whey separated protein powder is crushed to obtain.
In the present embodiment, the mixed proportion of whey protein isolate freeze-dried powder and water can be preferably 100:(3~7).It is i.e. every
3~7 parts of water are mixed in 100 parts of whey protein isolate freeze-dried powder, and the water content of whey protein isolate freeze-dried powder is adjusted with this,
And then optimize the promotion effect of the gel characteristic of whey protein isolate after extrusion is handled.Further, whey protein isolate
The preferred 100:5 of the weight ratio of freeze-dried powder and water.
After whey protein isolate freeze-dried powder and water are sufficiently mixed, will can squeeze in mixture feeding extruder swollen
Change processing, wherein extruder can be twin (double) screw extruder.In extrusion pressing puffing process, protein is in high temperature, high pressure and high shear
Equal many conditions coupling issues changing property, and the gel hardness and water-retaining property of protein obviously increase.In extrusion pressing puffing process
The technological parameters such as screw speed, barrel temperature and die head length will have a direct impact on the gel characteristic of product, in consideration of it, this reality
It applies example and parameter optimization, the technological parameter of the extrusion are as follows: screw rod is carried out to screw speed, barrel temperature and die head length
90~130rpm of revolving speed, 35~50 DEG C of barrel temperature, 25~30mm of die head length.Further, the technological parameter of extrusion
It is preferred that are as follows: screw speed 100rpm, 45 DEG C of barrel temperature, die head length 25mm.
In addition, the present embodiment to through extrusion treated squeeze powder freeze-drying process, and pulverize and sieve with obtain
The finished product of high gel type whey separated protein powder, wherein when pulverizing and sieving, using 80 meshes, so that high gel type whey
The partial size of separated protein powder is not more than 80 mesh.It should be noted that above-mentioned 80 mesh refers to that mesh number is the normal test sieve of 80 mesh,
According to the corresponding relationship of sieve model and pore size as defined in Chinese Pharmacopoeia, the present embodiment high gel type whey separated protein powder
Partial size be not more than 0.173mm.
In addition, based on the above embodiment, the present invention proposes another embodiment, Fig. 2 is the flow diagram of another embodiment.
Referring to Fig.2, the present embodiment preparation method the following steps are included:
Step S100, whey separated protein powder is dissolved in water, forms whey protein isolate solution.
Wherein, the amount of taking of whey separated protein powder and water is subject to the concentration of whey protein isolate solution, the present embodiment
In, the mass concentration of the whey protein isolate solution is 7 %~9 (w/w) (w/w) %.
Step S200, under 73~92MPa, to the whey protein isolate solution homogenization.
Wherein, the time of homogenization is 2.5~4min.
Step S300, the whey protein isolate solution after homogenization is lyophilized, obtains whey protein isolate freeze-dried powder.
Step S10, extrusion is handled after mixing whey protein isolate freeze-dried powder with water, obtains extruding powder.
Step S20, by after the extruding powder freeze-drying process, high gel type whey separated protein powder is crushed to obtain.
The present embodiment is combined high-pressure homogeneous with extruding and puffing technology, and first passing through high-pressure homogeneous processing makes whey protein isolate
Molecular moiety expansion makes hydrophobic grouping exposure, makes to interact between protein molecule, so that gel hardness and elasticity are improved,
Extrusion is handled again, further enhances gel characteristic.
Technical solution of the present invention is described in further detail below in conjunction with specific embodiments and the drawings, it should be understood that
Following embodiment is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
After whey protein isolate freeze-dried powder is mixed with water by weight 100:5, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 100rpm, 45 DEG C of barrel temperature, die head length are 25mm.After to be extruded, it will squeeze
Press-powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 2
After whey protein isolate freeze-dried powder is mixed with water by weight 100:3, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 130rpm, 47 DEG C of barrel temperature, die head length are 28mm.After to be extruded, it will squeeze
Press-powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 3
After whey protein isolate freeze-dried powder is mixed with water by weight 100:7, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 90rpm, 50 DEG C of barrel temperature, die head length are 30mm.After to be extruded, it will squeeze
Powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 4
After whey protein isolate freeze-dried powder is mixed with water by weight 100:6, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 110rpm, 35 DEG C of barrel temperature, die head length are 26mm.After to be extruded, it will squeeze
Press-powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 5
It takes whey separated protein powder soluble in water, the whey protein isolate solution that mass concentration is 7% is made, in 73MPa
Under high-pressure homogeneous processing 2.5min, then freeze-drying form whey protein isolate freeze-dried powder.
After whey protein isolate freeze-dried powder is mixed with water by weight 100:5, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 100rpm, 45 DEG C of barrel temperature, die head length are 25mm.After to be extruded, it will squeeze
Press-powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 6
It takes whey separated protein powder soluble in water, the whey protein isolate solution that mass concentration is 8.5%, In is made
High-pressure homogeneous processing 4min under 92MPa, then freeze-drying forms whey protein isolate freeze-dried powder.
After whey protein isolate freeze-dried powder is mixed with water by weight 100:3, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 130rpm, 42 DEG C of barrel temperature, die head length are 27mm.After to be extruded, it will squeeze
Press-powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 7
It takes whey separated protein powder soluble in water, the whey protein isolate solution that mass concentration is 8% is made, in 80MPa
Under high-pressure homogeneous processing 3min, then freeze-drying form whey protein isolate freeze-dried powder.
After whey protein isolate freeze-dried powder is mixed with water by weight 100:7, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 90rpm, 50 DEG C of barrel temperature, die head length are 30mm.After to be extruded, it will squeeze
Powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Embodiment 8
It takes whey separated protein powder soluble in water, the whey protein isolate solution that mass concentration is 9% is made, in 85MPa
Under high-pressure homogeneous processing 2.9min, then freeze-drying form whey protein isolate freeze-dried powder.
After whey protein isolate freeze-dried powder is mixed with water by weight 100:6, it is sent into twin (double) screw extruder, and set
The screw speed of twin (double) screw extruder is 120rpm, 35 DEG C of barrel temperature, die head length are 29mm.After to be extruded, it will squeeze
Press-powder takes out and is freeze-dried, then crushes and cross 80 meshes, and high gel type whey separated protein powder can be obtained.
Using Texture instrument detection the various embodiments described above made from high gel type whey separated protein powder gel characteristic and with
The common whey separated protein powder of unprocessed mistake compares.Use the cylindrical type probe (P/6) that diameter is 6mm with 1mm/s
Constant speed penetrate gel, gel piece height is 10mm, diameter 24mm.Gel hardness is in the first second compression circulation of probe
Maximum, force indicate that unit indicates with g.Each condition takes 3 sample measurements to be averaged.As a result as shown in the table.
As can be seen from the above table, the gel hardness of each embodiment whey separated protein powder and water-retaining property are much higher than common cream
Clear separated protein powder illustrates that preparation method of the present invention improves the gel characteristic of whey separated protein powder.And embodiment 5 to 8 is made
Three numerical value of the whey separated protein powder obtained are higher than embodiment 1 to 4, illustrate high-pressure homogeneous and extrusion combination further increasing
Strong modified effect, improves the gel characteristic of whey separated protein powder.
The above is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, for this field
For technical staff, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any
Modification, equivalent replacement, improvement etc. should all be included within the scope of the present invention.
Claims (9)
1. a kind of preparation method of high gel type whey separated protein powder, which comprises the following steps:
Extrusion is handled after whey protein isolate freeze-dried powder is mixed with water, obtains extruding powder；
After the extruding powder freeze-drying process, high gel type whey separated protein powder is crushed to obtain.
2. the preparation method of high gel type whey separated protein powder as described in claim 1, which is characterized in that described by whey
In the step of extrusion is handled after protein isolate freeze-dried powder is mixed with water, must squeeze powder, the whey protein isolate freeze-dried powder
Weight ratio with water is 100:(3~7).
3. the preparation method of high gel type whey separated protein powder as claimed in claim 2, which is characterized in that the whey point
It is 100:5 from the weight ratio of protein freeze-dried powder and water.
4. the preparation method of high gel type whey separated protein powder as described in claim 1, which is characterized in that described by whey
In the step of extrusion is handled after protein isolate freeze-dried powder is mixed with water, must squeeze powder, the technological parameter of the extrusion
Are as follows: 90~130rpm of screw speed, 35~50 DEG C of barrel temperature, 25~30mm of die head length.
5. the preparation method of high gel type whey separated protein powder as claimed in claim 4, which is characterized in that the extruding is swollen
The technological parameter of change are as follows: screw speed 100rpm, 45 DEG C of barrel temperature, die head length 25mm.
6. the preparation method of high gel type whey separated protein powder as described in claim 1, which is characterized in that described by whey
Before the step of extrusion is handled after protein isolate freeze-dried powder is mixed with water, must squeeze powder further include:
Whey separated protein powder is dissolved in water, forms whey protein isolate solution；
Under 73~92MPa, to the whey protein isolate solution homogenization；
By the whey protein isolate solution freeze-drying after homogenization, whey protein isolate freeze-dried powder is obtained.
7. the preparation method of high gel type whey separated protein powder as claimed in claim 6, which is characterized in that described by whey
In the step of separated protein powder is dissolved in water, forms whey protein isolate solution, the mass concentration of the whey protein isolate solution
It is 7%~9%.
8. the preparation method of high gel type whey separated protein powder as claimed in claim 6, which is characterized in that it is set forth in 73~
Under 92MPa, the step of to the whey protein isolate solution homogenization in, the time of the homogenization is 2.5~4min.
9. the preparation method of high gel type whey separated protein powder as described in claim 1, which is characterized in that it is described will be described
After squeezing powder freeze-drying process, crush high gel type whey separated protein powder the step of in, the high gel type whey point
Partial size from albumen powder is not more than 80 mesh.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU1072388A (en) * | 1987-01-26 | 1988-07-28 | Director General of The Ministry of Agriculture and Fisheries, The | Puffed food products and methods of making such products |
| US20110014328A1 (en) * | 2009-06-26 | 2011-01-20 | Cornell University | Functionally superior whey proteins |
| CN104872373A (en) * | 2015-05-12 | 2015-09-02 | 东北农业大学 | Novel preparation process for improving gel stability of soy isolate protein |
-
2019
- 2019-08-30 CN CN201910820265.9A patent/CN110419621A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU1072388A (en) * | 1987-01-26 | 1988-07-28 | Director General of The Ministry of Agriculture and Fisheries, The | Puffed food products and methods of making such products |
| US20110014328A1 (en) * | 2009-06-26 | 2011-01-20 | Cornell University | Functionally superior whey proteins |
| CN104872373A (en) * | 2015-05-12 | 2015-09-02 | 东北农业大学 | Novel preparation process for improving gel stability of soy isolate protein |
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| Title |
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| 乔一腾等: "超微粉碎对大豆分离蛋白功能性质的影响", 《中国食品学报》 * |
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| 卫永华等: "超高压处理对乳清分离蛋白凝胶特性的影响", 《食品与发酵工业》 * |
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