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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, the bitter peptides produced in the process of enzymatic hydrolysis affect the taste, and the enzymatic hydrolyzate does not have the strong taste of traditional soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0032] (1) Raw material pretreatment

[0033] Weigh 150kg defatted soybean meal and grind to 60 mesh;

[0034] (2) Hydrolysis of soybean 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 stirring speed of 100 rpm; pass steam to the interlayer to raise the temperature to 60°C;

[0036] 2.2 Adjust the pH to 5.0;

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

[0038] 2.4 Add 0.075kg Novozymes flavored protease, stir and react at 60 to 62°C for 12 hours, the stirring speed is 100rpm;

[0039] (3) Fermentation of protein enzymatic hydrolyzate

[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 to 32°C for 24 hours...

Embodiment 2

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

[0055] (1) Raw material pretreatment

[0056]Weigh 150kg defatted soybean meal and grind to 70 mesh;

[0057] (2) Hydrolysis of soybean 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; pass steam to the interlayer to raise the temperature to 40°C;

[0059] 2.2 Adjust the pH to 7.0;

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

[0061] 2.4 Add 3 kg of Danisco exoproteinase, stir and react at 60 to 62°C for 1 hour, and the stirring speed is 100 rpm;

[0062] (3) Fermentation of protein enzymatic hydrolyzate

[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 to 32°C for 6 hours;

[0...

Embodiment 3

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

[0075] (1) Raw material pretreatment

[0076] Weigh 150kg defatted soybean meal and grind to 80 mesh;

[0077] (2) Hydrolysis of soybean 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 stirring speed of 100 rpm; pass steam to the interlayer to raise the temperature to 60°C;

[0079] 2.2 Adjust the 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, and the stirring speed is 100rpm;

[0081] 2.4 Add 1.5kg of Novozymes flavored protease, stir and react at 60 to 62°C for 6 hours, and the stirring speed is 100rpm;

[0082] (3) Fermentation of protein enzymatic hydrolyzate

[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 to 32°C...

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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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