Technique for producing protein peptide and isoflavone extracted from bean sprout
A production process, soybean protein peptide technology, applied in the direction of fermentation, etc., can solve problems such as restricting the application of production process, and achieve the effects of good dispersibility, high water solubility, and reduction of waste water discharge.
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[0044] Example 1 (Soy Protein Isolate)
[0045] 1. Refining: The ratio of germinated soybean material to water is 1:4, and the slurry is refined by a refiner with 80 meshes and filtered into a slurry;
[0046] 2. Filtration: filter the above slurry with 100-120 mesh to remove the filter residue for use;
[0047] 3. Acid precipitation: use 20% edible hydrochloric acid or citric acid, phosphoric acid: adjust PH=4.5, stir for 30 rpm, and settle for 30 minutes;
[0048] 4. Centrifugal separation: the above-mentioned centrifugal dehydration is carried out to separate the whey solution and protein precipitate;
[0049] 5. Wash the above-mentioned protein precipitate with 60℃ warm water and centrifuge, each for two times;
[0050] 6. Water purification callback: add NaOH above to adjust PH=6~7, and heat at 90℃ for 10 minutes;
[0051] 7. Decolorization and desalination: Decolorization of the protein precipitate by activated carbon and reverse osmosis desalination;
[0052] 8. Sterilizati...
Example Embodiment
[0055] Example 2 (Soy protein peptide)
[0056] 1. According to the step 1 of Example 1, heat to 80°C and adjust the PH=8 by adding NaOH;
[0057] 2. Hydrolyze the above with alkaline protease, control the temperature at 65~70℃, adjust the PH=7~8, and the time is 6 hours;
[0058]3. Enter the above-mentioned enzymatic hydrolysate into the ultrafilter for separation, and adopt double membrane treatment, the molecular weight cutoffs are respectively: 300-1000,300; if it is greater than 1000, return to continue hydrolysis;
[0059] 4. Add the enzymolysis solution with a molecular weight cutoff of 300-1000 to activated carbon for debittering and decolorization;
[0060] 5. After entering the above-mentioned enzymatic hydrolysate into the ion exchanger for desalination, it is subjected to 135℃ ultra-high temperature instantaneous sterilization;
[0061] 6. Concentrate and dry the above-mentioned enzymolysis solution in a vacuum to obtain the finished soybean protein peptide.
Example Embodiment
[0062] Example 3 (Soybean Oligosaccharide)
[0063] 1. Heat the whey solution separated in step 4 of Example 1 to 70°C for purification to remove residual protein;
[0064] 2. Desalting: Put the purified soybean whey solution into the desalting device to remove 95% of the salt;
[0065] 3. Resin adsorption: the soybean whey after demineralization enters the resin to absorb other components, improving the taste and flavor of the sugar, reducing the color value and decolorizing at the same time;
[0066] 4. Concentration: Reverse osmosis dehydration is used to make the solution sugar concentration above 12%. The dialysis water can be used for multiple times, and the sugar solution can be concentrated to 30% by vacuum evaporation after concentration;
[0067] 5. Purification: Enter 30% of the solution sugar into an ultrafiltration device for membrane separation, remove suspended solids and bacteria, and dry to obtain soybean oligosaccharides.
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