Method for manufacturing low-salt hydrolyzed vegetable protein

Abstract

The invention discloses a method for manufacturing low-salt hydrolyzed vegetable protein. The method comprises the following steps of: mechanically crushing a vegetable protein raw material to 20-100 meshes, and mixing with water; controlling the temperature to be between 55 and 85 DEG C for 10 to 60 minutes, heating to a temperature of between 95 and 120 DEG C for 10 to 120 minutes; adding neutral protease and flavored enzyme to be cultured for 8 to 24 hours; adding papain to be hydrolyzed for 50 to 120 hours; centrifuging to obtain supernatant; and drying the supernatant to prepare the hydrolyzed vegetable protein. According to the method, the hydrolyzed vegetable protein with low salt content, high transformation rate, no bitter taste, good solubility, and excellent flavor and taste can be extracted efficiently in a short time.

Description

technical field [0001] The invention relates to a method for producing hydrolyzed vegetable protein, in particular to a method for producing low-salt hydrolyzed vegetable protein by enzymatic hydrolysis. Background technique [0002] There are two types of hydrolyzed protein: hydrolyzed animal protein and hydrolyzed vegetable protein. The hydrolyzed animal protein produced from animal protein has many potential safety hazards due to the frequent occurrence of mad cow disease, avian influenza, foot-and-mouth disease and other problems in recent years. However, plant protein is rich in sources and does not have the above-mentioned safety problems of animal protein, so hydrolyzed animal protein is increasingly replaced by hydrolyzed plant protein. [0003] The traditional hydrolyzed vegetable protein (HVP) process is produced by acid hydrolysis with hydrochloric acid under normal pressure. The hydrolyzed vegetable protein produced by this method will produce harmful substances...

AI Technical Summary

Problems solved by technology

[0003] The traditional hydrolyzed vegetable protein (HVP) process is produced by acid hydrolysis with hydrochloric acid under normal pressure. The hydrolyzed vegetable protein produced by this method will produce harmful substances 3-chloro-1,2-propanediol (MCP), 1,3-di Chloro-2-propanol (DCP) etc., even if most of the MCP and DCP in HVP can be removed by vacuum distillation and alkali neutralization in some patent documents, there will still be a small amount of residues in the final product, causing There are certain security risks

In addition, due to the acid-base neutralization reaction of the HVP produced with hydrochloric acid, the chloride ions in the hydrochloric acid are converted into sodium chloride, that is, table salt, resulting in a large amount of salt in the final product, and excessive intake of table salt will have adverse effects on the human body. Have a certain impact on health, may cause high blood pressure and cardiovascular disease

Therefore, the high salt content also limits the use of such products in the field of non-salty products

There are also some patent documents to produce HVP by adopting sulfuric acid or phosphoric acid instead of hydrochloric acid hydrolysis. Although high sodium chloride content is avoided in the final product, the quality of HVP produced by this method is poor, and the product has a bitter taste

[0004] The existing enzymatic hydrolysis technology mostly uses α-amylase and protease to degrade starch and protein in plant protein. Some methods have relatively short enzymatic hydrolysis time, generally several hours or 3-5 days, but the protein conversion rate is low (only 20-45%), and has bitter taste, bad taste, and poor water solubility; although some enzymatic hydrolysis technologies have relatively high protein conversion rates, their enzymatic hydrolysis time is long (7-15 days), and long-term enzymatic hydrolysis It will lead to an increase in the possibility of microbial contamination, so that a large amount of salt has to be added to inhibit the growth of bacteria, resulting in a high salt content in the final product

[0005] In the specific operation of the existing enzymatic hydrolysis technology, the pre-treatment of protein raw materials is generally high-temperature and high-pressure cooking or the next step of heating at normal pressure to destroy the tertiary structure of the protein. The disadvantage of this is that due to direct high-temperature heating, the temperature rises too quickly , so that the protein on the surface of the plant is first denatured, but it affects the dissolution and denaturation of the internal protein, thus prolonging the heating time, especially the high temperature and high pressure cooking, not only the time is relatively long, but also the cost is correspondingly increased, and the requirements for equipment are relatively high.

After the pre-treatment, although some patents use a variety of enzymes for hydrolysis, they often ignore the pre-treatment process of biological enzymes, which cannot fully enhance the activity of biological enzymes, and is not conducive to the next step of enzymatic hydrolysis