PRODUCTION OF DEODORIZED SOYBEAN PROTEIN FLOUR

摘要

PURPOSE:To make volatilization and evaporation of smelling components uniform and rapid, effectively carry out fine powdering and obtain the titled protein flour, by extruding soybean protein having moisture humidified within a specific range through a die of an extrusion molding machine having a nozzle hole of very small diameter under heating and pressurizing conditions. CONSTITUTION:Raw material soybean protein flour is hydrated and humidified to 50-150% (DB) moisture content and the resultant adjusted flour is extruded through an extrusion molding machine equipped with a die having =0.1mmphi nozzle diameter under conditions of 80-130kg/cm2.G internal pressure of the die and 80-140 deg.C internal temperature thereof to afford the aimed deodorized soybean protein flour. EFFECT:Smelling components in the soybean protein are rapidly volatilized and evaporated by temperature difference and pressure difference in a process of extrusion thereof in the extrusion of the soybean protein adjusted to a moderate moisture content value in the extrusion molding machine through the nozzle having a small diameter while kept at a moderate temperature and pressure.