Preparation process of functional soybean protein concentrate

A technology for soybean protein concentrate and preparation process, which is applied in vegetable protein processing and other directions, can solve the problems affecting the application of soybean protein concentrate, poor functionality, etc., and achieve the effects of good oil and water retention, advanced equipment, and improved oil and water retention.

Inactive Publication Date: 2010-01-06
天津实发中科百奥工业生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong protein denaturation and precipitation of soybean protein caused by the alcohol solution, the NSI (Nitrogen Solubility Index) range of alcohol-processed soybean protein concentrate is lower than 10%, and the functionality is poor, which affects the use of soybean protein concentrate in food. Applications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Put the soy protein concentrate curd obtained by the alcohol extraction process into the dissolving tank, add 15 times of water and mix and stir for 20 minutes, and the water temperature is controlled at 60°C. Adjust the pH value of the protein solution to 8.0 with sodium hydroxide, and stir for 20 min. Then add 1% (w / w) phospholipid (accounting for the dry protein basis, the protein refers to the input soy protein concentrate material) and 0.5% (accounting for the dry protein basis) sucrose ester, and stir thoroughly. Then the protein solution is pumped into the ultra-high temperature sterilizer through a centrifugal pump, the temperature reaches 140°C, the temperature is kept for 15s, and the material liquid outlet temperature is set at 60°C. The heat-treated material liquid is pumped into the spray drying tower, and spray drying is usually carried out. The inlet temperature of the spray drying is 160°C and the outlet temperature is 80°C. The protein content of the ob...

Embodiment 2

[0029] Put the soy protein concentrate curd obtained by the alcohol extraction process into the dissolving tank, add 6 times the water and mix and stir for 10 minutes, and the water temperature is controlled at 50°C. Adjust the pH value of the protein solution to 7.5 with sodium hydroxide, and stir for 10 min. The protein liquid is pumped into the ultra-high temperature sterilizer through a centrifugal pump, the temperature reaches 130°C, the temperature is kept for 40s, and the material liquid outlet temperature is set at 50°C. Then add 0.5% phospholipid (accounting for the dry protein basis) and 0.5% (accounting for the dry protein basis) sucrose ester, and stir thoroughly. The feed liquid is pumped into the spray drying tower, and spray drying is performed routinely. The spray drying inlet temperature is 140°C and the outlet temperature is 75°C. The protein content of the obtained product is 75% (accounting for the dry weight of the product), the NSI is 80%, the salt tolera...

Embodiment 3

[0032] Put the commercially available soybean protein concentrate of 80 meshes into the dissolving tank, add 10 times the water and mix and stir for 20 minutes, and the water temperature is controlled at 60°C. Adjust the pH value of the protein solution to 7.5 with sodium hydroxide, and stir for 20 min. The protein solution is pumped into the ultra-high temperature sterilizer through a centrifugal pump, the temperature reaches 130°C, the temperature is kept for 4s, and the material liquid outlet temperature is set at 65°C. Then add 0.2% succinic acid monoglyceride (accounting for the dry protein basis) and stir thoroughly. The feed liquid is pumped into the spray drying tower, and spray drying is performed routinely. The spray drying inlet temperature is 168°C and the outlet temperature is 76°C. The spray-dried product is sprayed on the surface of the protein with 0.1% phospholipids (by weight of the product) through a fluidized bed. The protein content of the obtained produc...

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PUM

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Abstract

The invention relates to a preparation process of functional soybean protein concentrate. The preparation process comprises the following steps: (1) putting soybean protein concentrate curd which is prepared by an alcohol extraction process or soybean protein concentrate which is sold on markets and screened by a 80-mesh screen in a dissolving tank; adding 6-15 times of water to mix and stir for 10-20 minutes while controlling water temperature at 50-60 DEG C; (2) using sodium hydroxide to adjust the pH value of the protein liquid to 7.0-8.0 and stirring the protein liquid for 10-20 minutes; (3) using a feeding pump to pump the protein liquid in an ultra-high temperature sterilizer so that the temperature reaches 120-155 DEG C, processing the protein liquid for 1-240 seconds and setting the temperature of a liquid outlet at 40-80 DEG C; (4) pumping the protein liquid in a spray drying tower for spraying and drying; (5) heating phospholipid at different processing stages, wherein the addition of the phospholipid is 0.1-1 percent of the dry weight of protein, and the HLB value of the phospholipid is 4-10; and (6) together adding sucrose ester and / or amber acid direactive glyceride and the phospholipid to the protein liquid, wherein the additions are respectively 0.1-0.5 percent of the dry weight of the protein. The invention remarkably improves the dissolvability of products, achieves the NSI of 50-80 percent and the haloduric index of 30-80 and has light color, mild flavor and good oil and moisture retention.

Description

Technical field [0001] The invention relates to a preparation process of soybean protein, in particular to a preparation process of functional soybean protein concentrate. Background technique [0002] Soy protein is widely used in food because of its extremely high protein content and good functional properties. At present, industrial soybean protein products are usually processed and prepared from defatted soybean meal. According to their protein content, they are divided into: soybean protein powder (abbreviated as SPF), with a protein content of about 50%, and soybean protein concentrate (abbreviated as SPC), with a protein content of 70%. About, soy protein isolate (SPI for short), the protein content is about 90%. Soy protein concentrate (SPC) is an environmentally friendly, light-flavored protein product, which is prepared by removing non-protein components from defatted soybean meal. There are three preparation processes for soybean protein concentrate, including moist ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 赵琼赵健王祥河何雨青
Owner 天津实发中科百奥工业生物技术有限公司
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