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Preparation method of soybean protein isolate free from beany flavor

A technology of soybean protein isolation and bean flavor, which is applied in the protein composition of vegetable seeds, plant protein processing, protein food ingredients, etc., can solve the problems of bean flavor recovery, loss of protein functionality, restricted use, etc., and achieve dissolution Fast speed, good emulsifying ability, good stability

Inactive Publication Date: 2010-06-16
SHANDONG WONDERFUL IND GROUP
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AI Technical Summary

Problems solved by technology

Flash steam deodorization can remove small molecule fishy substances and volatile fishy substances in soybean protein isolate, but cannot effectively remove other fishy smell substances
The principle of deodorization by heating is mainly to cover up or eliminate some fishy substances through the irreversible denaturation of protein heating, and the denaturation by heating makes the protein functionality in soybean protein isolate very serious, which limits its use in various application fields
Moreover, the above two deodorizing processes cannot completely remove the beany smell. After the soybean protein isolate products produced by the old-fashioned process are placed for 3-6 months, the beany smell will rise, causing problems for end customers. , with little prospect

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0025] A preparation method of soybean protein isolate without beany smell, the main production steps are:

[0026] (1) Dissolve low-temperature soybean meal in 18-20 times the mass of water, use 10-30% food-grade sodium hydroxide to adjust the pH of the solution to 7.0-8.0, adjust the temperature to 50-60°C, and keep the extraction time at 30- 40 minutes, centrifuged to obtain a liquid phase soybean emulsion;

[0027] (2) Adjust the pH of the soybean emulsion obtained in the first step to 4.4-4.8 with 10-30% food-grade hydrochloric acid, adjust the soybean egg in the soybean emulsion to near its isoelectric point, and maintain the isoelectric point of the soybean emulsion, slowly Stir, the time is not less than 10 minutes;

[0028] (3) Separate the flocculated soybean emulsion to obtain a solid phase soy protein curd, use 10-30% food-grade sodium hydroxide to adjust the pH of the solution to 5.0-7.0 and the concentration to 8-10%;

[0029] (4) Cover the beany smell in turn, cover up...

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Abstract

The invention provides a preparation method of soybean protein isolate free from beany flavor, which depends on the production technology of the soybean protein isolate and comprises the steps of adding a proper amount of ethyl maltol for condition modification, then adding a soybean flavor masking agent for modification, and finally using a flash evaporation flavor-removing work procedure for modification. The invention has the advantages of simple and feasible technology, low energy consumption, low production cost, quick dissolution velocity of products, good stability and relatively good emulsifying capacity, and is free from the beany flavor, the color of the products is yellowish, and the quality indexes of the soybean protein isolate, through detection, accords with standards.

Description

Technical field [0001] The invention relates to a production process of soybean protein, in particular a preparation method of soybean protein isolate without beany smell based on the production process of soybean protein isolate. Background technique [0002] Soy protein isolate without bean odor is widely used in the industrial production of dairy products, health nutrition products, beverages, and brewed beverages. [0003] At home and abroad, the main deodorizing processes for soybean protein isolate products are flash evaporation and heating. Flash evaporation can remove small-molecule fishy substances and volatile fishy substances in soy protein isolate, but it cannot effectively remove other fishy substances. The principle of deodorization by heating is mainly through the irreversible heating of protein to conceal or eliminate some fishy substances, and heating denaturation makes the protein functional loss in soy protein isolate very serious, which limits its use in variou...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16
Inventor 刘季善张健刘扬
Owner SHANDONG WONDERFUL IND GROUP
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