| The urban and rural nutritional condition is showed according to the datum from the countrywide nutritional supervisory network in 1998. The consumption of the animality food is superfluous and the legume food is insufficient by the urban resident, however, rustic villagers consume mainly cereal and the absorption of protein is apparently insufficient. The villagers have no choice to eat so many fish> meat > eggs and milk , but if to increase the consumption of soybean produce which will be an important method to enhance the high quality protein. Soybean protein contains 40%protein and exceeds any crop on the content of protein and soybean protein has the most nutritional value of all the plant protein. But at present much soybean produce is confined because of the bad dissolution from the soybean powder. Especially when soybean protein is used to produce fluidity food the degree of dissolution and stability is especially significant, Besides, All kinds of physical enginery of soybean are exerted at the premise of good dissolution. So the study of dissolution from soybean protein is very significant for the process of soybean produce.The paper researches the distill of soybean protein as the beginning, And then hydrolysis by enzyme, Emulsification, The operation of homogenization and the conditional control of spraying dryness. These operations contribute to dissolving of soybean protein powder. At last the experiment of metabolization proves the high quality value of nutrition from the soybean protein powder.1. The techniques of distilling soybean protein.The course of distilling soybean protein comprises mainly dipping >. grinding and spraying to powder. The soybean is dipped with the water of NaHCOa by conventional method to reduce the time of dipping. Now my experiment proves that the water of citric is better than the traditional method. The method may reduce apparently the soybean stinking, and the effectual control of temperature > time and the rate of material to water during the grinding may increase the output and improve the quality of soybean protein and enhance the efficiency of distilling. The techniques of distilling soybean protein is that: dip in the water of 0.05% citric acid at 40"C with eight hour, then grind with water of pH=4, material to water 1:10, and become powder by praying dryness.2. The study of fast dissolution with soybean protein.The paper discovers the increase of the dissolution after hydrolysis by enzyme is distinct byIVthe control of content and time. With the protein after hydrolysis as raw material, access the lecithin and the material of stabilization P -loop dextrin and malt dextrin. The lecithin may reduce the superficial energy of protein granule and contribute to hydrophile, 3 -loop dextrin and malt dextrin may reduce the sedimentation and protect the protein to endure the high temperature during the spraying dryness. The homogenization may reduce the protein granule and lessen the conglomeration. Besides, the control of the temperature of inlet and flux may contribute the soybean protein to obtaining the proper content of 5% water. All these operations aim at increasing the dissolution. The techniques of fast dissolution soybean protein is that: With the soybean protein as raw material, put 1.0% lecithin o.4% ?-loop dextrin and 0.6% malt dextrin, then homogenize three times (1500ml/times), about 5 minute, at last spraying dryness at 15CTC with the flux of 40ml/min may obtain fast soluble soybean protein powder.The experiment is the first to try combining hydrolysis by enzyme with other physical methods. The method may obtain not only fast dissolution but also increase distinctly the obsorptivity. 3 > The study of appliance with soybean protein.With the fast soluble soybean protein powder, choose the kind and content of coagulator and ascertain 0.25%GDL and 0.20% lact-calcium as complex coagulator, and control the temperature ^ pH, at last may obtain the instant bean curd gel powder. 4> The study of assimilation and absorptivity with soybean... |
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