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Processing method of soy protein and product thereof

A technology of soybean protein and processing method, which is applied in the direction of protein food ingredients, protein composition of vegetable seeds, food preparation, etc., to achieve technological progress, wide industrial application value, and good product efficacy

Active Publication Date: 2012-06-27
LINYI YUWANG VEGETABLE PROTEIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects in the existing soybean protein processing method and provide a novel soybean protein processing method. problem, so that it is more suitable for practical
[0004] Another object of the present invention is to overcome the defects of existing soybean protein and provide a new soybean protein product. The technical problem to be solved is to make it have stronger functionality and solve the nitrogen solubility index of concentrated protein. And the problem of low crude protein content, so it is more suitable for practical use

Method used

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  • Processing method of soy protein and product thereof
  • Processing method of soy protein and product thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Step 1: Transport the crushed low-temperature defatted soybean meal to the extraction tank, add 8 times the mass of water, adjust the pH to 7.0 with lye for extraction, the stirring speed is 90r / min, the temperature is controlled at 40°C, and the extraction time is 45min. The extract and bean dregs are pumped to a horizontal centrifuge for centrifugal separation, the separated protein solution is sent to a mixing soymilk tank, and the bean dregs enters an extraction storage tank.

[0039] Step 2: Pump the soymilk in the mixed soymilk tank into the acid sinking tank, add hydrochloric acid solution at 45°C and stir at 60r / min, and when the pH is adjusted to 4.2, let it stand for 30min to precipitate the protein. The precipitated protein and whey are transported to a horizontal centrifuge with a screw pump to separate the whey and protein curd, and the separated protein curd is ground and broken by adding water. At the same time, the bean dregs in the extraction storage ta...

Embodiment 2

[0044] Step 1: Transport the crushed low-temperature defatted soybean meal to the extraction tank, add 8.5 times the mass of water, adjust the pH to 7.2 with lye for extraction, the stirring speed is 90r / min, the temperature is controlled at 43°C, and the extraction time is 50min. The extract and bean dregs are pumped to a horizontal centrifuge for centrifugal separation, the separated protein solution is sent to a mixing soymilk tank, and the bean dregs enters an extraction storage tank.

[0045] Step 2: Pump the soymilk in the mixed soymilk tank into the acid sinking tank, add hydrochloric acid solution at 45°C, and stir at 65r / min, and when the pH is adjusted to 4.4, let it stand for 30min to precipitate the protein. The precipitated protein and whey are transported to a horizontal centrifuge with a screw pump to separate the whey and protein curd, and the separated protein curd is ground and broken by adding water. At the same time, the bean dregs in the extraction storage...

Embodiment 3

[0050] Step 1: Transport the pulverized low-temperature defatted soybean meal to the extraction tank, add 9 times the mass of water, adjust the pH to 7.4 with lye for extraction, the stirring speed is 90r / min, the temperature is controlled at 45°C, and the extraction time is 55min. The extract and bean dregs are pumped to a horizontal centrifuge for centrifugal separation, the separated protein solution is sent to a mixing soymilk tank, and the bean dregs enters an extraction storage tank.

[0051] Step 2: Pump the soymilk in the mixed soymilk tank into the acid sinking tank, add hydrochloric acid solution at 45°C and stir at 65r / min, and when the pH is adjusted to 4.4, let it stand for 30min to precipitate the protein. The precipitated protein and whey are transported to a horizontal centrifuge with a screw pump to separate the whey and protein curd, and the separated protein curd is ground and broken by adding water. At the same time, the bean dregs in the extraction storage...

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Abstract

The invention relates to a processing method of soy protein and a product thereof, and the processing method comprises the following steps: step 1, extracting and separating ground soybean meal and obtaining protein solution and bean dregs; step 2, carrying out acid precipitation on the protein solution, obtaining protein curd and grinding the bean dregs; step 3, mixing slurry of the beam dregs with the protein curd and neutralizing; and step 4, carrying out sterilization and drying. The processing method of the soy protein and the product thereof not only solve the post-treatment problem of the bean dregs during the processing of separating the protein, but also have stronger functional property in comparison with concentrated soy protein and solve the difficult problems of lower nitrogen soluble index of the concentrated protein and lower crude protein content.

Description

technical field [0001] The invention relates to a soybean protein processing method and its product, in particular to a soybean protein processing method and its product which can make full use of bean dregs and improve protein functionality. Background technique [0002] The protein products of soybean deep processing mainly include soybean protein isolate and soybean protein concentrate. Soybean protein isolate has high nitrogen solubility index and crude protein content, excellent gelling and emulsifying properties, and outstanding water and oil retention properties. However, a large amount of bean dregs isolated during the production process is rich in nutrients. If it is not handled properly, it will cause great waste. Although soybean protein concentrate also has good functional properties, due to the large amount of bean dregs, the nitrogen solubility index and crude protein content are low, and it cannot completely replace soybean protein isolate for meat products, c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14A23L1/305A23L33/185
Inventor 刘锡潜牛祥臣范书琴刘汝萃
Owner LINYI YUWANG VEGETABLE PROTEIN
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