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High-dispersibility isolated soybean protein and preparation method thereof

A technology of soybean protein isolate and high dispersibility, which is applied in the field of high dispersity soybean protein isolate and its preparation, and can solve the problems of insufficient protein content and unsuitability for application, etc.

Active Publication Date: 2009-11-04
黑龙江省哈高科营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the scheme disclosed in the invention patent publication (publication number CN101077119A) whose application number is 200710021257.5, the product of soybean protein enzymolysis by endopeptidase and exopeptidase is mainly polypeptide, and the protein content is insufficient. Colloidal high-dispersion soybean protein will have a relatively high content of starch, which is not suitable for the application of protein additives in milk powder, milk drinks, yogurt, soy milk, ice cream, nutritional food, athlete food, and health products

Method used

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  • High-dispersibility isolated soybean protein and preparation method thereof
  • High-dispersibility isolated soybean protein and preparation method thereof
  • High-dispersibility isolated soybean protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1600 kilograms of low-temperature defatted soybean meal raw materials and water at 48° C. are formulated into the first mixture in the leaching tank according to the weight ratio of water and raw materials of 9: 1, and the pH of the first mixture is adjusted by sodium hydroxide with a concentration of 29%-30%. Adjust it to 7.2-7.6, stir the first mixture adjusted by pH at a constant speed, keep it for 20 minutes, and separate the first mixture by a separator to obtain 10300 kg of protein liquid extracted once in the liquid phase and 3020 kg of bean dregs extracted once in the solid phase. The main components of the liquid phase are soluble protein, carbohydrates and salt, and the concentration of the protein in the first-time leaching protein solution is 7-8% (weight ratio); the first-time leaching of bean dregs and water at 48 ° C are based on the weight ratio of water and first-time leaching of bean dregs It is 7: 1 and is formulated into the second mixture in the leac...

Embodiment 2

[0048]1600 kilograms of low-temperature defatted soybean meal raw materials and water at 48 ° C are formulated into the first mixture in the leaching tank according to the weight ratio of water and raw materials of 8: 1, and the pH of the first mixture is adjusted by sodium hydroxide with a concentration of 29%-30%. Adjust it to 7.2-7.6, stir the first mixture adjusted by pH at a constant speed, keep it for 25 minutes, and separate the first mixture by a separator to obtain 10270 kg of protein liquid extracted in the liquid phase and 3060 kg of bean dregs extracted in the solid phase. The main components of the liquid phase are soluble protein, carbohydrates and salt, and the concentration of the protein in the first-time leaching protein solution is 8-9% (weight ratio); the first-time leaching bean dregs and water at 48°C are mixed according to the weight ratio of water to the first-time leaching bean dregs It is 6: 1 and is formulated into the second mixture in the leaching t...

Embodiment 3

[0050] 1600 kilograms of low-temperature defatted soybean meal raw materials and water at 48 ° C are formulated into the first mixture in the leaching tank according to the weight ratio of water and raw materials of 7: 1, and the pH of the first mixture is adjusted by sodium hydroxide with a concentration of 29%-30%. Adjust it to 7.2-7.6, stir the first mixture adjusted by pH at a constant speed, keep it for 28 minutes, and separate the first mixture by a separator to obtain 10230 kg of protein liquid extracted in the liquid phase and 3120 kg of bean dregs extracted in the solid phase. The main components of the liquid phase are soluble protein, carbohydrates and salt, and the concentration of the protein in the first-time leaching protein solution is 7.5-8.5% (weight ratio); the first-time leaching of bean dregs and water at 48 ° C are based on the weight ratio of water to the first-time leaching of bean dregs It is 5: 1 and is formulated into the second mixture in the leachin...

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Abstract

The invention discloses a high-dispersibility isolated soybean protein obtained by an enzymatic modification method and a preparation method thereof. The method comprises the following steps: taking low temperature bean pulp as a raw material, preparing isolated protein curd by alkali extraction, degasification and acid precipitation, and then enzymolyzing the isolated protein curd with neutral proteinase, alpha-moderate temperature amylase and alpha-high temperature amylase, and heating to inactivate enzyme, sterilizing, flash vaporizing, homogenizing, and spray drying after the reaction to obtain the soybean protein with low bitterness, high dispersibility, poor gelatination capacity and good suspension stability. The isolated soybean protein can be applied as a protein additive to milk powder, milk beverage, yoghurt, soy milk, ice cream, nutrition food, athletic food and health products.

Description

Technical field [0001] The invention relates to the technical field of soybean protein and its processing, in particular to a high-dispersibility soybean protein isolate and a preparation method thereof. Background technique [0002] my country has abundant soybean protein resources, and soybean protein is favored because of its high nutritional value and unique health care function. Soybean protein isolate in my country is basically of high gel type, which can only be used in meat products, but for liquid drinks containing fat, soy protein is rarely used due to its high gelatinity, which has a great impact To a certain extent, the application of soybean protein in the food industry is limited. [0003] Commercial soybean protein isolate is obtained by alkali extraction, acid precipitation, neutralization, sterilization, and spray drying of defatted soybean flakes. Poor dispersibility, poor stability, and product color are the main reasons that limit the application of soybe...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J1/14A23J3/34A23L1/305A23L33/185
Inventor 张毅方
Owner 黑龙江省哈高科营养食品有限公司
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