RU2001111099A - METHOD FOR PRODUCING PROTEIN PRODUCT - Google Patents

METHOD FOR PRODUCING PROTEIN PRODUCT

Info

Publication number
RU2001111099A
RU2001111099A RU2001111099/13A RU2001111099A RU2001111099A RU 2001111099 A RU2001111099 A RU 2001111099A RU 2001111099/13 A RU2001111099/13 A RU 2001111099/13A RU 2001111099 A RU2001111099 A RU 2001111099A RU 2001111099 A RU2001111099 A RU 2001111099A
Authority
RU
Russia
Prior art keywords
protein product
milk base
added
separated
producing protein
Prior art date
Application number
RU2001111099/13A
Other languages
Russian (ru)
Other versions
RU2206233C2 (en
Inventor
Сергей Михайлович Доценко
Владимир Арнольдович Тильба
Сергей Анатольевич Иванов
Анна Владимировна Ермолаева
Original Assignee
Всероссийский научно-исследовательский институт сои
Filing date
Publication date
Application filed by Всероссийский научно-исследовательский институт сои filed Critical Всероссийский научно-исследовательский институт сои
Priority to RU2001111099/13A priority Critical patent/RU2206233C2/en
Priority claimed from RU2001111099/13A external-priority patent/RU2206233C2/en
Publication of RU2001111099A publication Critical patent/RU2001111099A/en
Application granted granted Critical
Publication of RU2206233C2 publication Critical patent/RU2206233C2/en

Links

Claims (1)

Способ получения белкового продукта, предусматривающий экстракцию измельченных соевых бобов в молочной основе, отделение от полученной соево-молочной основы нерастворимого остатка и мировой фракции, отличающийся тем, что в отделенную соево-молочную основу вносят коагулянт, например, СаСl2, лимонную или уксусную кислоту, а в отделенный от сыворотки белковый сгусток влажностью 18-20% добавляют концентрат мясного бульона в количестве 5-10% и крахмал в количестве 20-25%, после чего полученную смесь формуют в гранулы диаметром 1,0-1,5 мм и сушат при температуре 180oС в течение 30 мин.A method for producing a protein product, comprising extracting crushed soybeans in a milk base, separating the insoluble residue and world fraction from the obtained soya-milk base, characterized in that a coagulant, for example, CaCl 2 , citric or acetic acid, is added to the separated soya-milk base, and meat broth concentrate in an amount of 5-10% and starch in an amount of 20-25% are added to a protein clot separated from serum with a moisture content of 18-20%, after which the resulting mixture is formed into granules with a diameter of 1.0-1.5 mm and dried at those at a temperature of 180 o C for 30 minutes
RU2001111099/13A 2001-04-20 2001-04-20 Method for obtaining protein product RU2206233C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001111099/13A RU2206233C2 (en) 2001-04-20 2001-04-20 Method for obtaining protein product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001111099/13A RU2206233C2 (en) 2001-04-20 2001-04-20 Method for obtaining protein product

Publications (2)

Publication Number Publication Date
RU2001111099A true RU2001111099A (en) 2003-03-27
RU2206233C2 RU2206233C2 (en) 2003-06-20

Family

ID=29209533

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001111099/13A RU2206233C2 (en) 2001-04-20 2001-04-20 Method for obtaining protein product

Country Status (1)

Country Link
RU (1) RU2206233C2 (en)

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