Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal

A technology of chloropropanol protein and soybean protein, which is applied in the field of protein hydrolyzate preparation, can solve the problems of affecting the taste and high cost of enzymatic hydrolysis, and achieve the effects of prolonging the shelf life, improving the overall flavor, and shortening the production cycle

Active Publication Date: 2011-09-14
四川美味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason why the enzymatic process has not been adopted in the production of hydrolyzed vegetable protein in my country is: the cost of enzymatic hydrolysis is high,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example one

[0031] The method for preparing non-chloropropanol protein hydrolysate using soybean meal, the steps are as follows:

[0032] (1) Raw material pretreatment

[0033] Weigh 150kg of defatted soybean meal and crush it to 60 mesh;

[0034] (2) Hydrolysis of soy protein

[0035] 2.1 Put the defatted soybean meal into a 2000 liter reaction tank, add 850 liters of pure water, and stir at a speed of 100 rpm; steam the interlayer and raise it to 60°C;

[0036] 2.2 Adjust pH 5.0;

[0037] 2.3 Add 0.075kg papain, stir and react at 60-62°C for 12 hours at a stirring speed of 100rpm;

[0038] 2.4 Add 0.075kg of Novozymes flavor protease, stir and react at 60-62°C for 12 hours at a stirring speed of 100rpm;

[0039] (3) Fermentation of proteolytic solution

[0040] 3.1 Cool the proteolysis solution to 30°C;

[0041] 3.2 Add 0.15kg of lactic acid bacteria powder and 0.15kg of yeast powder, and ferment at 30-32℃ for 24 hours;

[0042] 3.3 Raise the temperature to 95°C for 10 minutes to st...

Example Embodiment

[0053] Example two

[0054] The method for preparing non-chloropropanol protein hydrolysate using soybean meal, the steps are as follows:

[0055] (1) Raw material pretreatment

[0056] Weigh 150kg of defatted soybean meal and crush it to 70 mesh;

[0057] (2) Hydrolysis of soy protein

[0058] 2.1 Put the defatted soybean meal into a 2000 liter reaction tank, add 850 liters of pure water, and stir at a stirring speed of 100 rpm; steam the interlayer and heat it up to 40°C;

[0059] 2.2 Adjust pH 7.0;

[0060] 2.3 Add 3kg of neutral protease, stir and react at 60 to 62°C for 1 hour at a stirring speed of 100rpm;

[0061] 2.4 Add 3kg of Danisco protein exonuclease, stir and react at 60-62°C for 1 hour at a stirring speed of 100rpm;

[0062] (3) Fermentation of proteolytic solution

[0063] 3.1 Cool the proteolysis solution to 30°C;

[0064] 3.2 Add 2kg of lactic acid bacteria powder and 2kg of yeast powder, and ferment at 30-32℃ for 6 hours;

[0065] 3.3 Raise the temperature to 95°C for 10 min...

Example Embodiment

[0073] Example three

[0074] The method for preparing non-chloropropanol protein hydrolysate using soybean meal, the steps are as follows:

[0075] (1) Raw material pretreatment

[0076] Weigh 150kg of defatted soybean meal and crush it to 80 mesh;

[0077] (2) Hydrolysis of soy protein

[0078] 2.1 Put the defatted soybean meal into a 2000 liter reaction tank, add 850 liters of pure water, and stir at a speed of 100 rpm; steam the interlayer and raise it to 60°C;

[0079] 2.2 Adjust pH to 8.0;

[0080] 2.3 Add 1.5kg of alkaline protease papain, stir and react at 60 to 62°C for 6 hours at a stirring speed of 100rpm;

[0081] 2.4 Add 1.5kg of Novozymes flavor protease, stir and react at 60-62°C for 6 hours at a stirring speed of 100rpm;

[0082] (3) Fermentation of proteolytic solution

[0083] 3.1 Cool the proteolysis solution to 30°C;

[0084] 3.2 Add 1kg of lactic acid bacteria powder and 1kg of yeast powder, and ferment at 30-32℃ for 12 hours;

[0085] 3.3 Raise the temperature to 95°C for...

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Abstract

The invention discloses a method for preparing vegetable protein into a senior condiment by utilizing the modern biology engineering technology. The preparation method includes the working procedures as follows: smashing of defatted soybean meal, soybean milk mixing, enzymolysis, debitterizing, fermentation, deslagging, concentration, Maillard flavoring reaction, drying and the like, thus refining the lactalbumin hydrolysate. The product prepared by the method is rich in small molecular protein, active peptide, amino acid and trace element, has double functions of seasoning and nutrition and health care, serves as a seasoning basic material for foods and condiments, can be broadly applied to condiments, nutrient and health-care products, biochemical reagents, functional foods, frozen foods, baked-puffed foods, leisure foods, sausages, meat products, prepared foods and the like; the product quality is improved; and the product also can be made into the senior condiment by proper concoction.

Description

technical field [0001] The invention relates to a method for preparing protein hydrolyzate, in particular to a method for preparing chlorpropanol-free protein hydrolyzate by using soybean meal. Background technique [0002] People regard food as their heaven, and food takes taste first. Food is inseparable from delicious food, and delicious food needs seasoning base materials to adjust. Soy sauce is a traditional Chinese seasoning, which is deeply loved by people. It is delicious, rich in taste, rich in nutrition, and does not contain chloropropanol. Low, low amino nitrogen free rate defects. In order to solve these problems, the soy sauce manufacturing process has developed from the earliest natural fermentation, high-salt solid-state fermentation, and salt-free solid-state fermentation to the current low-salt solid-state fermentation, high-salt dilute fermentation, and hydrolysis compound amino acid seasoning liquid. Highest. There are four methods of hydrolysis of vege...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L27/21
Inventor 李科德杨琼汪星艳
Owner 四川美味源食品有限公司
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