Method for producing enzymolysis dairy-type isolated soy protein and product thereof

Abstract

The invention relates to a method for producing enzymolysis dairy-type isolated soy protein and a product thereof. The method sequentially comprises the following steps: preparing enzyme solution, extracting bean pulp, acid precipitating extraction liquid, neutralizing acid precipitation, sterilizing and concentrating neutralization solution, enzymolysis of concentrated solution as well as homogenizing and drying enzymolysis solution, wherein the enzyme solution is crude enzyme solution prepared by grinding soybean which is fermented by being soaked into soya-bean milk as well as homogenizingand filtering the soya-bean milk. The method for producing the enzymolysis dairy-type isolated soy protein and the product thereof have simple technique, low cost, higher nutrition of the product andbetter flavor, and can avoid the denaturation influence of enzyme inactivation process for the protein.

Description

technical field [0001] The invention relates to a soybean protein processing technology and its products, in particular to a production method of enzymatically hydrolyzed dairy type soybean protein isolate and its products. Background technique [0002] Ordinary soybean protein isolate is limited to the production of enema food due to its high gelling property. After enzymatic modification to improve its emulsification and dispersibility, it becomes a dairy type soybean protein isolate, which can be used as milk powder, yogurt, ice cream and other foods Raw materials for production. [0003] The industrial production of enzymatically hydrolyzed dairy-type soybean protein isolate is to introduce the enzymatic hydrolysis process into the process of alkali dissolution, acid precipitation, neutralization, sterilization and spray drying in the production of soybean protein isolate. If the enzymatic hydrolysis process is placed before the sterilization process, the enzymatic hydr...

AI Technical Summary

Problems solved by technology

If the enzymatic hydrolysis process is placed before the sterilization process, the enzymatic hydrolysis reaction time is generally longer, and it is difficult to avoid the growth of microorganisms during the period, thereby generating harmful metabolites and causing a decrease in protein content; placing the enzymatic hydrolysis process after the sterilization process, After the enzymatic hydrolysis reaction, it needs to go through a process of high temperature to inactivate the enzyme, and then high temperature heating will cause protein denaturation, which will adversely affect its functionality.

In addition, generally alkaline protease is used to hydrolyze soybean protein, and the removal rate of anti-nutritional factors is low. After enzymatic hydrolysis, soybean protein still contains a large number of anti-nutritional factors, such as trypsin inhibitor (inhibits proteolysis), hemagglutinin and phytic acid (reduces Protein solubility and trace element absorption), etc.; after enzymatic hydrolysis, the C-terminal of the polypeptide is mostly basic amino acids, and the product has a bitter taste; compound hydrolysis with papain, bromelain, neutral protease and other enzymes will cost more

[0004] It can be seen that although the above-mentioned production process of enzymatic hydrolysis soybean protein isolate can produce soybean protein isolate used as raw material for food production, it is indeed progressive, but in actual use, there are still high enzymatic hydrolysis costs and anti-nutritional products of enzymatic hydrolysis. The disadvantages of low factor removal rate and bitter taste caused the production process of enzymatic soybean protein isolate to fail to achieve the best use effect, and further improvement is urgently needed

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