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| 醇法大豆浓缩蛋白的生产及功能性改性 |
| Production and functional modification of alcohol leached soybean protein concentrate |
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| DOI： |
| 中文关键词: 醇法大豆浓缩蛋白 醇提工艺 功能性 改性 |
| 英文关键词:alcohol leached soybean protein concentrate alcohol extraction process functionality modification |
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| 中文摘要: |
| 对醇法大豆浓缩蛋白的生产及功能性改性进行了介绍。从原料豆粕的处理及质量要求出发，详细介绍了醇法大豆浓缩蛋白的生产工艺及相关指标要求，应注意的问题；从环保和食品安全方面考虑，选择物理改性，对醇法大豆浓缩蛋白进行功能性改性，并对其工艺及设备进行了介绍，相关问题进行了讨论。我国生产醇法大豆浓缩蛋白，醇提工艺基本相同，但使用的浸出器和脱溶设备不同。通过对醇法大豆浓缩蛋白进行功能性改性，针对不同产品的用途对生产过程进行过程控制和产品质量控制，可分别生产出食用级和饲用级大豆浓缩蛋白。为大豆蛋白的生产提供帮助。 |
| 英文摘要: |
| The production and functional modification of alcohol leached soybean protein concentrate were introduced. From the aspect of treatment and quality requirement of soybean meal, the production process, related index requirement and some problems of alcohol leached soybean protein concentrate were introduced in detail. From the consideration of environmental protection and food safety, the alcohol leached soybean protein concentrate was modified by physical modification, and the process, equipment and related problems were discussed. The alcohol extraction process for production of alcohol leached soybean protein concentrate was basically the same in China, but the extractor and desolventizing equipment were different. Based on functional modification of alcohol leached soybean protein concentrate, the process control and product quality control of the production process were conducted according to uses of different products, and edible grade and forage grade soybean protein concentrate could be produced, so as to provide reference for soybean protein production. |
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