大豆高蛋白质粉的研发  

Research and development of high protein soybean powder

作　　者：夏剑秋[1] 林扬 

机构地区：[1]国家大豆工程技术研究中心 [2]哈高科大豆食品有限公司

出　　处：《中国油脂》2005年第1期49-51,共3页China Oils and Fats

摘　　要：大豆高蛋白质粉是对油料蛋白进行精深加工而研制的一种新产品。主要根据目前消费市场上生产和销售的豆乳粉、豆粉、豆奶及豆浆中低档次产品情况 ,按照营养效价平衡配比 ,选用非转基因优质大豆为原料 ,添加了磷脂与植脂末强化剂而研发的高蛋白、高档次、高价值冲调用终端产品。工艺技术特点是对原料进行二次浸出 ,对凝乳和乳清进行二次分离 ,温度自控 ,连续中和 ,对蛋白质进行后修饰改性 ,使产品内在质量为蛋白质含量高 ,溶解性强 ,分散性能好。外观质量为具有牛乳一样的乳白色 ,口感细腻 ,风味宜人。研发的大豆蛋白质粉与国内外同类产品相比 ,质量有所提高 ,技术有所创新 ,保鲜有所进步 ,填补了国内空白。产品可广泛应用于保健品、食品、饮品领域 。Soybean protein powder is a kind of new product,which is processed deeply from oil-protein materials.According to the quality situation of soybean milk powder,soybean powder and soybean milk in the consumption market,based on nutrition balance prescription,choosing no GMO high quality soybean as material,adding with phospholipid and plant oil powder,this product was researched as a high protein,high grade and high price product with good solubility.The point to processing technology is lixiviating middle product twice in processing,separating curd and whey twice,autocontrolling temperature,continuous neutralization and modifying protein to make product have a high quantity of protein,good solubility and dispersing quality.The product is milk-white,tasting smooth and good flavor.The result proves that,comparing with the same products of internal and international,the product has padded the empty in domestic market with improving quality,innovative technology and developed keeping fresh technology.The products can be applied as health care goods,foods and beverage industries with obvious society and economy benefits.

关 键 词：豆乳粉 风味 乳清 大豆蛋白质 凝乳 修饰改性 豆粉 产品 档次 研发 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] F326[轻工技术与工程—食品科学与工程]