Food foaming agent and preparation method thereof

The invention relates to the technical field of food technologies, in particular to a food foaming agent and a preparation method thereof. Aiming at the problems of high energy consumption and low yield of soybean whey protein prepared by a membrane separation technology, and improvement of foaming...

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Bibliographische Detailangaben
Hauptverfasser:	REN XIAOYAN, LIU FENG, SHAO BO, GUAN GUILIN, FU LONGGANG, WU YANHUA, SUN MEIXIN, LIU ZHAOHUI, LYU DA, LIU XINXIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention relates to the technical field of food technologies, in particular to a food foaming agent and a preparation method thereof. Aiming at the problems of high energy consumption and low yield of soybean whey protein prepared by a membrane separation technology, and improvement of foaming performance of soybean protein isolate by a secondary processing mode of subsequent enzymolysis modification, the invention provides a method for preparing soybean whey protein by taking soybean meal as a raw material, carrying out enzymolysis on soybean milk extract obtained by extraction, carrying out heat treatment on the soybean milk extract to stretch a protein structure, the enzymolysis efficiency is improved; the molecular weight of soybean protein is reduced; insoluble substances are removed through centrifugation, and soybean whey protein, soybean protein hydrolysate and soybean polysaccharide are reserved; the foamability of the soybean whey protein and the small-molecular-weight soybean protein hydrolysa