Method for producing soybean polypeptide powder

A technology of soybean protein isolate and bio-enzyme, which is applied in the production field of soybean polypeptide powder, can solve the problems of soybean protein isolate solubility and foaming performance defects, and achieve the effect of maintaining appearance color, high production efficiency and advanced technology

Inactive Publication Date: 2012-06-27
天津诺奥酶生产力促进有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its protein content is higher than 90%, and it is rich in nutrition. It can be used in dairy products, bread products and meat products to improve the flavor and nutritional value of food. However, due to the solubility and foaming properties of soybean protein isolate Defects in other aspects

Method used

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Examples

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Effect test

Embodiment 1

[0029] A method utilizing biological enzyme technology to process soybean protein isolate is characterized in that it is realized through the following steps:

[0030] (1) Dissolving of soybean protein isolate: soybean protein isolate: water=1: 15;

[0031] (2) Thermal denaturation: heat treatment at a temperature of 80°C for 30 minutes;

[0032] (3) Ph adjustment: adjust Ph to 8.0 with anhydrous sodium carbonate;

[0033] (4) Enzymatic hydrolysis: Add 0.3% compound protease to hydrolyze for 2 hours at 50°C;

[0034] (5) Ph adjustment: adjust Ph to 4.0 with citric acid;

[0035] (6) Enzyme inactivation: heat treatment above 90°C for 5 minutes

[0036] (7) Add enzyme filter aid: after the temperature is cooled to below 50°C, add 0.1% filter aid enzyme filter aid;

[0037] (8) Plate and frame filtration: collect clear liquid and residue;

[0038] (9) Dissolving of filter residue: filter residue: water=1:1

[0039] (10) Secondary enzymatic hydrolysis: based on the amount of...

Embodiment 2

[0052] A method utilizing biological enzyme technology to process soybean protein isolate is characterized in that it is realized through the following steps:

[0053] (1) Dissolving of soybean protein isolate: soybean protein isolate: water=1: 20;

[0054] (2) Thermal denaturation: control the temperature within the range of 90°C for 60 minutes;

[0055] (3) Ph adjustment: adjust Ph to 9.0 with anhydrous sodium carbonate;

[0056] (4) Enzymatic hydrolysis: Add 0.5% compound protease to hydrolyze for 3 hours at 50°C;

[0057] (5) Ph adjustment: adjust Ph to 6.0 with citric acid;

[0058] (6) Enzyme inactivation: heat treatment above 90°C for 10 minutes

[0059] (7) Add enzyme filter aid: after the temperature is cooled to below 50°C, add 0.2% filter aid enzyme filter aid;

[0060] (8) Plate and frame filtration: collect clear liquid and residue;

[0061] (9) Dissolving of filter residue: filter residue: water=1:2

[0062] (10) Secondary enzymatic hydrolysis: based on the...

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PUM

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Abstract

The invention relates to a method for processing soybean isolated protein by utilizing a biological enzyme technology. The method comprises the following steps of: during preparation, selecting high-quality soy protein isolate, and dissolving; performing thermal denaturation; adjusting the pH value to 8.0 to 9.0; adding composite hydrolase of alkali protease, neutral protease, papain and trypsin, and reacting for 2 to 3 hours; adjusting the pH value to 4.0 to 6.0; inactivating enzyme; when cooling to a temperature below 50 DEG C, adding filter aid enzyme; collecting filtrate to dissolve filter residues; adding composite hydrolase of acidic protease, neutral protease, papain and trypsin, and reacting for 1 to 2 hours; inactivating the enzyme; when cooling to temperature of below 50 DEG C, adding the filter aid enzyme; filtering by a paperboard; performing ultrafiltration; drying by microwaves under vacuum; and crushing and sieving. The soybean polypeptide powder prepared by the method can improve the solubility of albumen powder to a maximum limit and keep the color and luster of appearance, mouthfeel, flavors and the bioactivity of active ingredients, offers a good mouthfeel, is easy to absorb and can be widely applied to industry of dairy products, drinks and health-care products.

Description

(1) Technical field: [0001] The invention relates to a method for processing soybean protein isolate by biological enzyme technology. The degree of hydrolysis of the protein can reach 90%. In particular, the method uses filter-aid enzyme technology to obviously solve the problem of filtration speed in production. The soybean produced by the method is Peptide powder is more conducive to human body absorption, further improves its nutritional value, and can be used in industries such as dairy products, beverages and health products. (two) background technology: [0002] Soybean protein isolate is a food additive with high protein content obtained from low-temperature desolvated soybean meal as raw material after further processing such as extraction and separation. Its protein content is higher than 90%, and it is rich in nutrition. It can be used in dairy products, bread products and meat products to improve the flavor and nutritional value of food. However, due to the solubi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
Inventor 刘敏尧刘靓宋海琼刘海庆刘宇李文欢
Owner 天津诺奥酶生产力促进有限公司
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