| 摘要 |
Producing a soy protein product by forming an aqueous slurry of defatted soy material to dissolve protein and carbohydrate materials out of the cellular or fibrous portion of the defatted soybean material, precipitating the protein on and into the surfaces of the cellular portion of the soybean material, separating this protein-coated solid material from the liquid carbohydrate portion, forming a second aqueous slurry with protein-coated solid material and instanteously heating at a temperature of from about 220 DEG F. to about 400 DEG F. under pressure, releasing the pressure on this slurry to flush off the indesirable flavor, and then drying the protein-coated cellular material. |
