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    • 8. 发明授权
    • Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream
    • 获得蔬菜植物蛋白质级分的方法,特别是用于生产蔬菜冰淇淋的方法
    • US08257772B2
    • 2012-09-04
    • US12087794
    • 2007-01-17
    • Peter EisnerKlaus MüllerClaudia PickardtAndreas Malberg
    • Peter EisnerKlaus MüllerClaudia PickardtAndreas Malberg
    • A23G9/00
    • A23G9/38A23G9/42A23J1/006A23J1/14A23J3/14A23L29/10A23V2002/00A23V2200/222
    • A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.
    • 描述了一种用于获得植物蛋白级分,特别是用于生产植物性冰淇淋的方法,其中植物部分被添加到水或水性溶剂中,以便从植物部分溶解和/或分散植物蛋白质,并且其中一个或 从通过分离得到的含水混合物中分离更多的植物蛋白质级分。 根据该方法,将一种或多种具有亲脂性或两亲性边界表面的物质加入到含水混合物中,以分离出一种或多种植物蛋白质组分,混合物中溶解和/或分散的蛋白质具有亲油性或两亲性基团。 将包含附着蛋白质的物质与混合物分离。 通过该方法获得具有特别好的乳化特性的植物蛋白质级分,在制备蔬菜冰淇淋中蛋白质级分作为乳化剂是有利的。