КЕЛЛЕХЕР Стефен Д. (US),ФИЛДИНГ Уилльям Р. (US),САУНДЕРС Уэйн С. (US),ВИЛЛИАМСОН Питер Дж. (US)
申请号：
RU2015108583
公开号：
RU2015108583A
申请日:
2013.08.09
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
1. A method of obtaining a pH-adjusted protein suspension for use in a food product to be heat treated in oil / fat, comprising the steps of: A) forming an aqueous acidic protein solution, B) raising the pH of an aqueous acidic protein solution to obtain a protein precipitate, C) grinding the precipitate and D) recovering the pH adjusted aqueous protein suspension from the ground precipitate. 2. The method of claim 1, comprising the step of filtering an aqueous acidic protein solution. 3. A method according to claim 1, further comprising the step of drying the pH-adjusted aqueous protein suspension. A method of obtaining a pH-adjusted protein suspension for use in a food product to be heat-treated in oil / fat, comprising the steps of: A) forming an aqueous acidic protein solution, centrifuging an acidic protein solution to obtain an aqueous phase, B) raising the pH of the aqueous phase to obtain a protein precipitate C) grinding the precipitate； and D) recovering the pH-adjusted aqueous protein suspension from the crushed precipitate. 5. The method of claim 4, comprising the step of filtering an aqueous acidic protein solution. The method according to claim 4, further comprising the step of drying the pH-adjusted aqueous protein suspension. A method of obtaining a pH-adjusted protein suspension for use in a food product to be heat treated in oil / fat, comprising the steps of: A) forming an aqueous alkaline solution of proteins, B) lowering the pH of an aqueous alkaline solution of proteins to obtain a protein precipitate, C) grinding the precipitate and D) extracting an aqueous protein suspension with adjusted pH from the ground precipitate. 8. The method according to claim 7, comprising the step of filtering1. Способ получения белковой суспензии с отрегулированным pH для использования в пищевом продукте, подлежащем термообработке в масле/жире, включающий стадии:A) образования водного кислого раствора белков,B) повышения pH водного кислого раствора белков с получе
