CN1961721A - Method for preparing acidic beverage stabilizer from soybean protein isolate leftovers - Google Patents
Method for preparing acidic beverage stabilizer from soybean protein isolate leftovers Download PDFInfo
- Publication number
- CN1961721A CN1961721A CNA2006100705050A CN200610070505A CN1961721A CN 1961721 A CN1961721 A CN 1961721A CN A2006100705050 A CNA2006100705050 A CN A2006100705050A CN 200610070505 A CN200610070505 A CN 200610070505A CN 1961721 A CN1961721 A CN 1961721A
- Authority
- CN
- China
- Prior art keywords
- soybean protein
- protein isolate
- acidic
- acid
- leftovers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 12
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 12
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 11
- 235000021190 leftovers Nutrition 0.000 title claims abstract description 11
- 239000003381 stabilizer Substances 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- 239000002893 slag Substances 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000005862 Whey Substances 0.000 abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000021568 protein beverage Nutrition 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method for preparing an acidic beverage stabilizer from soybean protein isolate leftovers, which has higher stability under acidic conditions, effectively stabilizes suspended particles in a protein beverage system, has low aqueous solution viscosity and can be applied to products such as acidic beverages, whey beverages and the like. The technical scheme is as follows: taking residue from soybean protein isolate production, adding 2-4 times of water, adding hydrochloric acid, acetic acid or other acidic substances, adjusting the pH value to 1.5-4.0, extracting at 90-150 ℃ for 1-3 hours, separating by using a centrifuge, concentrating, and spray drying to obtain the finished product. The main raw material of the invention adopts the leftover material residue generated after the soybean protein isolate, the pH value is adjusted to be in an acidic state by a small amount of acid, and the acidic beverage stabilizer can be prepared by matching with a certain temperature condition. Compared with other technologies, the method has the advantages of easily available raw materials, simple process, low cost, environmental protection and the like.
Description
Technical field
The present invention relates to a kind of method of preparing stabilizer of acid beverage by using soybean protein isolate leftovers.
Background technology
Because the unstability of the protein in the acidic beverages, deposit and be easy in the process lactoprotein deposited phenomenon occur, cause whey to be separated.The technological means of now generally taking is to utilize pectin to prepare stabilizing agent, discloses a kind of protein stabilizing agent respectively as China Patent No. 95101630,00806105,02142518, has wherein generally adopted the composition of pectin.These technological means have been brought into play the crosslinked action of the galacturonic acid in the pectin molecule in application in practice, also brought the side effect that increases emulsion viscosity simultaneously.
Summary of the invention
Purpose of the present invention is exactly the defective that exists at prior art, provide a kind of and under acid condition, provide advantages of higher stability, suspended particles in effective stabilize proteins beverage system, and its solution viscosity is low, can be applicable to the method for the preparing stabilizer of acid beverage by using soybean protein isolate leftovers in the products such as acidic beverages, whey beverage.
Its technical scheme is: get soybean protein isolate leftover bits and pieces slag, add the water of 2～4 times of amounts, with hydrochloric acid, acetic acid or other acidic materials, transfer pH value to 1.5～4.0, extract 90～150 ℃ of temperature, 1～3 hour extraction time, separate with centrifuge, again through the dry finished product that gets of concentrated spray.
Effect of the present invention: primary raw material of the present invention has adopted the leftover bits and pieces slag that produces behind the soybean protein isolate, adjusts pH value to acid state by a spot of acid, cooperates certain temperature condition can prepare stabilizer of acid beverage.Compare with other technology have obviously that raw material is easy to get, technology is simple, advantage such as with low cost, compliance with environmental protection requirements.
The specific embodiment
The preparation method gets soybean protein isolate leftover bits and pieces slag, adds the water of 2～4 times of amounts, with hydrochloric acid (or acetic acid, phosphoric acid), transfers pH value to 1.5～4.0, extracts 90～150 ℃ of temperature, 1～3 hour extraction time, separate with centrifuge, again through concentrated spray dry finished product.
Claims (1)
1, a kind of method of preparing stabilizer of acid beverage by using soybean protein isolate leftovers, it is characterized in that: get soybean protein isolate leftover bits and pieces slag, the water that adds 2～4 times of amounts, with hydrochloric acid, acetic acid or other acidic materials, transfer pH value to 1.5～4.0, extract 90～150 ℃ of temperature, 1～3 hour extraction time, separate with centrifuge, again through the dry finished product that gets of concentrated spray.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100705050A CN1961721A (en) | 2006-11-22 | 2006-11-22 | Method for preparing acidic beverage stabilizer from soybean protein isolate leftovers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100705050A CN1961721A (en) | 2006-11-22 | 2006-11-22 | Method for preparing acidic beverage stabilizer from soybean protein isolate leftovers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1961721A true CN1961721A (en) | 2007-05-16 |
Family
ID=38081089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100705050A Pending CN1961721A (en) | 2006-11-22 | 2006-11-22 | Method for preparing acidic beverage stabilizer from soybean protein isolate leftovers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1961721A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2538155C2 (en) * | 2009-02-11 | 2015-01-10 | Баркон Ньютрасайнс (Мб) Корп. | Soya bean product manufacture by way of water extraction ("s803") |
-
2006
- 2006-11-22 CN CNA2006100705050A patent/CN1961721A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2538155C2 (en) * | 2009-02-11 | 2015-01-10 | Баркон Ньютрасайнс (Мб) Корп. | Soya bean product manufacture by way of water extraction ("s803") |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103820203B (en) | The technique of tea seed oil, tea saponin and protein powder is extracted from tea-seed | |
| CN101536772B (en) | Large-scale industrialized technology for beer yeast extract | |
| CN105212262A (en) | A kind of preparation method of tobacco flavor material | |
| CN102886153B (en) | The extracting method of improving eyesight functional component in matrimony vine and the slag dregs of rice thereof | |
| CN104187539B (en) | Cocoa pod shells is utilized to prepare the method for chocolate essence | |
| CN103242423A (en) | Method for extracting silybum marianum protein | |
| CN107582581A (en) | A kind of extracting method of moringa oleifera leaf extractive | |
| CN103300185A (en) | Preparation method of tea extract with low bitter and astringent taste | |
| CN103082081A (en) | Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof | |
| CN104098633B (en) | Method for extracting anthocyanin from huckleberry | |
| CN101575369B (en) | Technique for separating and preparing rapeseed protein cogenerating rapeseed polyoses from the low-temperature cold pressing rapeseed dregs film | |
| CN1961721A (en) | Method for preparing acidic beverage stabilizer from soybean protein isolate leftovers | |
| CN106834383A (en) | A kind of method for lifting LBP-X quality and its application | |
| CN111387477A (en) | Microcapsule embedding technology for improving digestion stability of lotus leaf flavone | |
| CN105192766A (en) | Method for preparing kelp powder by microwave compound enzyme method | |
| CN102746413B (en) | Method for preparing bee pollen polysaccharide through combining enzymolytic wall-breaking with hot-water ultrasonic extracting | |
| CN103190522B (en) | Method for extracting protein from sesame | |
| CN113412958B (en) | Quality improving method of paper-making reconstituted tobacco water paste, tobacco water paste and application | |
| JP2020083822A (en) | Method for producing extract of red shiso leaves | |
| US20140308737A1 (en) | Methods of extracting pectin from citrus peel | |
| CN104497122A (en) | Method for extracting gastric mucin from porcine gastric mucosa | |
| CN102285976A (en) | Method for extracting isoorientin from bamboo leaf flavones | |
| CN103652308A (en) | Industrial preparation method of high-protein grape seed dregs | |
| CN103555691A (en) | Method for extracting lysozyme from egg white | |
| CN107652372A (en) | A kind of orange peel pectin without alcohol extracting method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20070516 |