CN107996820A - A kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen - Google Patents
A kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen Download PDFInfo
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- CN107996820A CN107996820A CN201711497278.4A CN201711497278A CN107996820A CN 107996820 A CN107996820 A CN 107996820A CN 201711497278 A CN201711497278 A CN 201711497278A CN 107996820 A CN107996820 A CN 107996820A
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- glazing
- colouring
- spray
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- production technology
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- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of production technology and its application method of baking glazing colouring specialized soybean albumen, and using soybean low temperature soy meal as raw material, progress alkali carries, acid are heavy and separate, and obtain the dignified breast of soybean protein acid；Then plus water, solid content, pH, pol are adjusted, neutralizer butt reduced sugar, stabilizer is added, stirs；Neutralizer is poured into sterilizer, is sterilized, is then flashed, obtain flash liquid；Then carry out high-pressure homogeneous, the spray drying of double spray, obtains powdery soybean protein；Advantage is：The method of the present invention is prepared simply, is conducive to the production of lot-size metaplasia and is bakeed glazing colouring specialized soybean albumen, product quality is stablized, and easily operated control, can obtain the soy protein products of superior product performance；Convenient storage, transport, improve its economic value；Application method is simple, effectively improves the hanging amount and glazing colouring effect of traditional egg liquid, production cost is low, is with a wide range of applications.
Description
Technical field
The present invention relates to soybean deep processing technology field, more particularly to a kind of life for bakeing glazing colouring specialized soybean albumen
Production. art and its application method.
Background technology
Industry is being bakeed, is generally being painted particularly in bread and moon cake using egg liquid glazing, presently mainly with complete
Egg liquid or egg yolk liquid.The principle of glazing is realized using the Maillard reaction of protein and carbohydrate, due to needing the bread of glazing
With moon cake surface based on carbohydrate composition, therefore egg liquid primarily serves the effect for providing protein.Shell egg has microorganism wind
The shortcomings that dangerous and troublesome in poeration, and liquid eggs is limited by processing, more harsh to environmental requirement, the shelf life is shorter.Moreover, institute
Egg liquid viscosity it is low, flow is poor, and hanging amount is few so that the baking goods brightness being process using egg liquid is poor, face
Color is shallower, can not meet the needs of glazing colouring.
Soybean protein has fabulous film forming, can be by spraying or brushing uniform fold in baking goods top layer, through drying
After roasting, uniform color, the higher coating of brightness can be formed on top layer.Soybean protein is high-quality protein, has preferable amino
Garden sorrel formula, is more conform with human body needs, and nutritive value is higher, and is free of cholesterol, and fat content is extremely low.
The content of the invention
It is an object of the invention to be solution the deficiencies in the prior art, and provide a kind of baking glazing colouring specialized soybean egg
White production technology and its application method.
The new technical solution of the present invention is：A kind of production technology for bakeing glazing colouring specialized soybean albumen and its user
Method, comprises the following steps：
Step（1）Using soybean low temperature soy meal as raw material, alkali carries, sour heavy and separation are carried out, obtains the dignified breast of soybean protein acid；
Step（2）Neutralize：By step（1）Obtained sour dignified breast plus water, adjusting solid content is 10%-15%（Mass percent）,
PH to 6-9, pol are adjusted, adds the 1-4% of neutralizer butt quality（Mass percent）Reduced sugar, adds neutralizer butt matter
The 0.05%-0.5% of amount（Mass percent）Stabilizer, stir；
Step（3）Sterilization and flash distillation：By step（2）Obtained neutralizer pours into sterilizer, 120-140 DEG C of sterilization temperature, sterilization
Time is 5-20s, and it is -0.050-0.080Mpa then to flash negative pressure, obtains flash liquid；
Step（4）It is dry：By step（3）Obtained flash liquid carries out high-pressure homogeneous, and high-pressure homogeneous pressure is 10-20Mpa, double sprays
Method is spray-dried, and obtains powdery soybean protein.
The step（2）The reduced sugar of middle addition is specially：Including but not limited to glucose, fructose, galactolipin, breast
A kind of or its mixture in sugar, maltose etc..
The step（2）Middle stabilizer is specially：Including but not limited to xanthans, guar gum, konjac glucomannan, locust bean
The edible colloids such as glue, curdlan, dextrin, sucrose fatty ester, distillation monoglyceride, CMC, sodium carboxymethylcellulose, alginic acid
A kind of or its mixture in the additive that sodium etc. is stablized for holding institutional framework.
The step（4）Double spray spray drying are divided into two spray guns and spray at the same time, and two spray guns are respectively：Spraying is dry
Dry neutralizer spray gun and spray drying spray coating liquor spray gun.
The spray coating liquor is：Reduced sugar, surfactant.
The spray coating liquor reduced sugar is to include but not limited to glucose, fructose, galactolipin, lactose, maltose, malt
A kind of or its mixture, additive amount are 1-10 ‰ in dextrin etc..
The spray coating liquor surfactant is, includes but not limited to that a kind of in phosphatide, modified phospholipid, sapn etc. or it is mixed
Compound, additive amount are 0-5 ‰.
170-200 DEG C of the spray drying tower inlet air temperature, 60-90 DEG C of temperature of outgoing air.
Application method is：
（1）Glazing specialized soybean albumen is bakeed, adds water, is configured to the protein solution that solid content is 5-20%；
（2）By the protein solution before bakery completes and is not yet baked, food table is uniformly brushed or is sprayed on
Face, is put into oven and is baked, you can.
The beneficial effects of the invention are as follows：The method of the present invention is prepared simply, is conducive to the production of lot-size metaplasia and is bakeed on glazing
Color specialized soybean albumen, product quality are stablized, and easily operated control, can obtain the soy protein products of superior product performance；Side
Just store, transport, improve its economic value；Application method is simple, effectively improves in the hanging amount and glazing of traditional egg liquid
Color effect, production cost is low, is with a wide range of applications.
Embodiment
A kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen, comprises the following steps：
Step（1）Using soybean low temperature soy meal as raw material, alkali carries, sour heavy and separation are carried out, obtains the dignified breast of soybean protein acid；
Step（2）Neutralize：By step（1）Obtained sour dignified breast plus water, adjusting solid content is 10%-15%（Mass percent）,
PH to 6-9, pol are adjusted, adds the 1-4% of neutralizer butt quality（Mass percent）Reduced sugar, adds neutralizer butt matter
The 0.05%-0.5% of amount（Mass percent）Stabilizer, stir；
Step（3）Sterilization and flash distillation：By step（2）Obtained neutralizer pours into sterilizer, 120-140 DEG C of sterilization temperature, sterilization
Time is 5-20s, and it is -0.050-0.080Mpa then to flash negative pressure, obtains flash liquid；
Step（4）It is dry：By step（3）Obtained flash liquid carries out high-pressure homogeneous, and high-pressure homogeneous pressure is 10-20Mpa, double sprays
Method is spray-dried, and obtains powdery soybean protein.
The step（2）The reduced sugar of middle addition is specially：Including but not limited to glucose, fructose, galactolipin, breast
A kind of or its mixture in sugar, maltose etc..
The step（2）Middle stabilizer is specially：Including but not limited to xanthans, guar gum, konjac glucomannan, locust bean
The edible colloids such as glue, curdlan, dextrin, sucrose fatty ester, distillation monoglyceride, CMC, sodium carboxymethylcellulose, alginic acid
A kind of or its mixture in the additive that sodium etc. is stablized for holding institutional framework.
The step（4）Double spray spray drying are divided into two spray guns and spray at the same time, and two spray guns are respectively：Spraying is dry
Dry neutralizer spray gun and spray drying spray coating liquor spray gun.
The spray coating liquor is：Reduced sugar, surfactant.
The spray coating liquor reduced sugar is to include but not limited to glucose, fructose, galactolipin, lactose, maltose, malt
A kind of or its mixture, additive amount are 1-10 ‰ in dextrin etc..
The spray coating liquor surfactant is, includes but not limited to that a kind of in phosphatide, modified phospholipid, sapn etc. or it is mixed
Compound, additive amount are 0-5 ‰.
170-200 DEG C of the spray drying tower inlet air temperature, 60-90 DEG C of temperature of outgoing air.
Application method is：
（1）Glazing specialized soybean albumen is bakeed, adds water, is configured to the protein solution that solid content is 5-20%；
（2）By the protein solution before bakery completes and is not yet baked, food table is uniformly brushed or is sprayed on
Face, is put into oven and is baked, you can.
Specific embodiment
Following embodiments are used to illustrate the present invention, but cannot be used for limiting the scope of the invention.
Embodiment 1
（1）Extraction：Using defatted soybean meal as raw material, 8 times of water are added, lye is added and adjusts pH to 9, be sufficiently mixed uniformly, obtain
To extract；
（2）Separation：By step（1）Obtained extract is centrifuged, and obtains liquid phase；
（3）Acid is heavy：By step（2）Obtained liquid phase adds acid for adjusting pH value to 4.5, is precipitated, obtains the heavy liquid of acid；
（4）Separation：By step（3）Obtained acid sinks liquid and is centrifuged, and obtains solid phase；
（5）Neutralize：By step（4）Suitable quantity of water is added in obtained solid phase and adjusts solid content to 13%, adds neutralizer butt quality
2% glucose, 0.1% xanthans, add alkali and adjust pH to 7, stir, obtain neutralizer；
（6）Sterilization and flash distillation：By step（5）Obtained neutralizer is passed through 130 DEG C of sterilizer, and time 10s, then flashes, flash distillation
Negative pressure -0.065-0.070, obtains flash liquid；
（7）It is dry：By step（6）Obtained flash liquid carries out high-pressure homogeneous, homogenization pressure 15-16Mpa,.Thermal spraying is dried：
While spray protein liquid and spray coating liquor.Spray coating liquor：Maltodextrin 5 ‰, phosphatidase 1 ‰, dilute spray with 20 times of hot water.Drying tower
170-175 DEG C of inlet air temperature, 75-80 DEG C of temperature of outgoing air, obtains powdery soybean protein；
（8）Above-mentioned soyabean protein powder 500g, water 3500g are accurately weighed, is uniformly mixed, solution is made；
（9）By above-mentioned solution before bakery completes and is not yet baked, food surface is uniformly brushed or be sprayed on, is put into
Oven is baked, you can.
Embodiment 2
（1）Extraction：Using defatted soybean meal as raw material, 8 times of water are added, lye is added and adjusts pH to 9, be sufficiently mixed uniformly, obtain
To extract；
（2）Separation：By step（1）Obtained extract is centrifuged, and obtains liquid phase；
（3）Acid is heavy：By step（2）Obtained liquid phase adds acid for adjusting pH value to 4.5, is precipitated, obtains the heavy liquid of acid；
（4）Separation：By step（3）Obtained acid sinks liquid and is centrifuged, and obtains solid phase；
（5）Neutralize：By step（4）Suitable quantity of water is added in obtained solid phase and adjusts solid content to 11%, adds neutralizer butt quality
2.5% glucose, 0.2% xanthans, add alkali and adjust pH to 7, stir, obtain neutralizer；
（6）Sterilization and flash distillation：By step（5）Obtained neutralizer is passed through 130 DEG C of sterilizer, and time 10s, then flashes, obtain
Flash liquid；
（7）It is dry：By step（6）Obtained flash liquid carries out thermal spraying drying, obtains powdery soybean protein；
（8）Above-mentioned soyabean protein powder 500g, water 3700g are accurately weighed, is uniformly mixed, solution is made；
（9）By above-mentioned solution before bakery completes and is not yet baked, food surface is uniformly brushed or be sprayed on, is put into
Oven is baked, you can.
Embodiment 3
（1）Extraction：Using defatted soybean meal as raw material, 8 times of water are added, lye is added and adjusts pH to 9, be sufficiently mixed uniformly, obtain
To extract；
（2）Separation：By step（1）Obtained extract is centrifuged, and obtains liquid phase；
（3）Acid is heavy：By step（2）Obtained liquid phase adds acid for adjusting pH value to 4.5, is precipitated, obtains the heavy liquid of acid；
（4）Separation：By step（3）Obtained acid sinks liquid and is centrifuged, and obtains solid phase；
（5）Neutralize：By step（4）Suitable quantity of water is added in obtained solid phase and adjusts solid content to 11%, adds neutralizer butt quality
3% glucose, 0.2% xanthans, add alkali and adjust pH to 8, stir, obtain neutralizer；
（6）Sterilization and flash distillation：By step（5）Obtained neutralizer is passed through 130 DEG C of sterilizer, and time 10s, then flashes, flash distillation
Negative pressure -0.065-0.070, obtains flash liquid；
（7）It is dry：By step（6）Obtained flash liquid carries out high-pressure homogeneous, homogenization pressure 15-16Mpa,.Thermal spraying is dried：
While spray protein liquid and spray coating liquor.Spray coating liquor：Maltodextrin 5 ‰, phosphatidase 1 ‰, dilute spray with 20 times of hot water.Drying tower
170-175 DEG C of inlet air temperature, 75-80 DEG C of temperature of outgoing air, obtains powdery soybean protein；
（8）Above-mentioned soyabean protein powder 500g, water 4000g are accurately weighed, is uniformly mixed, solution is made；
（9）By above-mentioned solution before bakery completes and is not yet baked, food surface is uniformly brushed or be sprayed on, is put into
Oven is baked, you can.
Embodiment 4
（1）Extraction：Using defatted soybean meal as raw material, 8 times of water are added, lye is added and adjusts pH to 9, be sufficiently mixed uniformly, obtain
To extract；
（2）Separation：By step（1）Obtained extract is centrifuged, and obtains liquid phase；
（3）Acid is heavy：By step（2）Obtained liquid phase adds acid for adjusting pH value to 4.5, is precipitated, obtains the heavy liquid of acid；
（4）Separation：By step（3）Obtained acid sinks liquid and is centrifuged, and obtains solid phase；
（5）Neutralize：By step（4）Suitable quantity of water is added in obtained solid phase and adjusts solid content to 12%, adds neutralizer butt quality
4% glucose, 0.1% xanthans, add alkali and adjust pH to 8, stir, obtain neutralizer；
（6）Sterilization and flash distillation：By step（5）Obtained neutralizer is passed through 130 DEG C of sterilizer, and time 10s, then flashes, obtain
Flash liquid；
（7）It is dry：By step（6）Obtained flash liquid carries out thermal spraying drying, obtains powdery soybean protein；
（8）Above-mentioned soyabean protein powder 500g, water 4000g are accurately weighed, is uniformly mixed, solution is made；
（9）By above-mentioned solution before bakery completes and is not yet baked, food surface is uniformly brushed or be sprayed on, is put into
Oven is baked, you can.
Glazing colouring effect to bread obtained by each embodiment and comparative example is evaluated, and it is as shown in the table for evaluation result：
Soybean protein glazing liquid is compared with egg pulp is in bread polishing effect in table
| Color and luster scores（Ten point system） | Light scoring（Ten point system） | |
| Egg pulp | 10 | 10 |
| Soybean protein solution 1 | 9.5 | 9.5 |
| Soybean protein solution 2 | 9 | 9.5 |
| Soybean protein solution 3 | 9 | 8.5 |
| Soybean protein solution 4 | 8.5 | 8.5 |
Embodiment of above is merely a preferred embodiment of the present invention, and is not intended to limit the invention.Although with reference to embodiment
The present invention is described in detail, it will be understood by those of skill in the art that carrying out various groups to technical scheme
Conjunction, modification or equivalent substitution, without departure from the spirit and scope of technical solution of the present invention, should all cover the right in the present invention
Among claimed range.
Claims (9)
- A kind of 1. production technology and its application method for bakeing glazing colouring specialized soybean albumen, it is characterised in that：Including following Step：Step（1）Using soybean low temperature soy meal as raw material, alkali carries, sour heavy and separation are carried out, obtains the dignified breast of soybean protein acid；Step（2）Neutralize：By step（1）Obtained sour dignified breast plus water, adjusting solid content is 10%-15%（Mass percent）, PH to 6-9, pol are adjusted, adds the 1-4% of neutralizer butt quality（Mass percent）Reduced sugar, adds neutralizer butt matter The 0.05%-0.5% of amount（Mass percent）Stabilizer, stir；Step（3）Sterilization and flash distillation：By step（2）Obtained neutralizer pours into sterilizer, 120-140 DEG C of sterilization temperature, sterilization Time is 5-20s, and it is -0.050-0.080Mpa then to flash negative pressure, obtains flash liquid；Step（4）It is dry：By step（3）Obtained flash liquid carries out high-pressure homogeneous, and high-pressure homogeneous pressure is 10-20Mpa, double sprays Method is spray-dried, and obtains powdery soybean protein.
- 2. a kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen according to claim 1, its It is characterized in that：The step（2）The reduced sugar of middle addition is specially：Including but not limited to glucose, fructose, galactolipin, breast A kind of or its mixture in sugar, maltose etc..
- 3. a kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen according to claim 1, its It is characterized in that：The step（2）Middle stabilizer is specially：Including but not limited to xanthans, guar gum, konjac glucomannan, locust bean The edible colloids such as glue, curdlan, dextrin, sucrose fatty ester, distillation monoglyceride, CMC, sodium carboxymethylcellulose, alginic acid A kind of or its mixture in the additive that sodium etc. is stablized for holding institutional framework.
- 4. a kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen according to claim 1, its It is characterized in that：The step（4）Double spray spray drying are divided into two spray guns and spray at the same time, and two spray guns are respectively：Spraying Dry neutralizer spray gun and spray drying spray coating liquor spray gun.
- 5. the production technology and its application method of specialized soybean albumen of being painted according to a kind of baking glazing of claim 1 or 4, It is characterized in that：The spray coating liquor is：Reduced sugar, surfactant.
- 6. according to a kind of production technology for bakeing glazing colouring specialized soybean albumen of claim 1,4 or 5 and its user Method, it is characterised in that：The spray coating liquor reduced sugar is to include but not limited to glucose, fructose, galactolipin, lactose, malt A kind of or its mixture, additive amount are 1-10 ‰ in sugar, maltodextrin etc..
- 7. according to a kind of production technology for bakeing glazing colouring specialized soybean albumen of claim 1,4 or 5 and its user Method, it is characterised in that：The spray coating liquor surfactant is to include but not limited to one kind in phosphatide, modified phospholipid, sapn etc. Or its mixture, additive amount are 0-5 ‰.
- 8. a kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen according to claim 1, its It is characterized in that：170-200 DEG C of the spray drying tower inlet air temperature, 60-90 DEG C of temperature of outgoing air.
- 9. a kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen according to claim 1, its It is characterized in that：Application method is：（1）Glazing specialized soybean albumen is bakeed, adds water, is configured to the protein solution that solid content is 5-20%；（2）By the protein solution before bakery completes and is not yet baked, food table is uniformly brushed or is sprayed on Face, is put into oven and is baked, you can.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711497278.4A CN107996820A (en) | 2017-12-31 | 2017-12-31 | A kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711497278.4A CN107996820A (en) | 2017-12-31 | 2017-12-31 | A kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711497278.4A Pending CN107996820A (en) | 2017-12-31 | 2017-12-31 | A kind of production technology and its application method for bakeing glazing colouring specialized soybean albumen |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495519A (en) * | 2018-05-17 | 2019-11-26 | 山东万得福实业集团有限公司 | A kind of preparation method for bakery product glazing colouring specialized soybean protein liquid |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1326321A (en) * | 1998-10-07 | 2001-12-12 | 孟山都技术有限责任公司 | High-beta-conglycinin products and their use |
| CN101735313A (en) * | 2009-12-31 | 2010-06-16 | 山东万得福实业集团有限公司 | Preparation method of soybean protein isolate with low ash content |
| US20130287912A1 (en) * | 2010-07-28 | 2013-10-31 | Dawn Foods B.V. | Glazing agent for baked goods |
| CN106031437A (en) * | 2015-03-20 | 2016-10-19 | 江苏康德蛋业有限公司 | Egg powder special for baking and preparation method thereof |
-
2017
- 2017-12-31 CN CN201711497278.4A patent/CN107996820A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326321A (en) * | 1998-10-07 | 2001-12-12 | 孟山都技术有限责任公司 | High-beta-conglycinin products and their use |
| CN101735313A (en) * | 2009-12-31 | 2010-06-16 | 山东万得福实业集团有限公司 | Preparation method of soybean protein isolate with low ash content |
| US20130287912A1 (en) * | 2010-07-28 | 2013-10-31 | Dawn Foods B.V. | Glazing agent for baked goods |
| CN106031437A (en) * | 2015-03-20 | 2016-10-19 | 江苏康德蛋业有限公司 | Egg powder special for baking and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495519A (en) * | 2018-05-17 | 2019-11-26 | 山东万得福实业集团有限公司 | A kind of preparation method for bakery product glazing colouring specialized soybean protein liquid |
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