Preparation method of special soybean protein isolate for frozen meat product and application thereof

A technology of soybean protein isolate and soybean protein, which is applied in the fields of preparation of soybean protein products, modification of soybean protein, and modification of plant protein, can solve the problem of insignificant functional changes, independent research on soybean protein functionality, and functional To avoid damage and other problems, to achieve the effect of smooth and delicate section tissue, improved water and oil retention function, and low cost

Active Publication Date: 2013-07-24
SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Although there have been many research reports on the high-pressure and heating compound modification of soybean protein at home and abroad, most of them are on the modification of commercially available soybean protein isolate or concentrated protein products, and the commercially available soybean protein isolate has already occurred to a certain extent. The denaturation, functionality has been destroyed, in this case the modification, the effect of t

Method used

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  • Preparation method of special soybean protein isolate for frozen meat product and application thereof
  • Preparation method of special soybean protein isolate for frozen meat product and application thereof
  • Preparation method of special soybean protein isolate for frozen meat product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0072] Experimental example 1: Preparation of special soybean protein for frozen meat products

[0073] Flowchart such as figure 1 As shown, the specific steps are as follows:

[0074] A. The low-temperature defatted soybean meal is pulverized and passed through a 80-mesh sieve;

[0075] B. Alkaline extraction: add 0.3mol / L NaOH lye with a pH value of 9 to the low-temperature soybean meal powder at a solid-to-liquid ratio of 1:12 (g:ml), at a temperature of 30°C and a stirring speed of 60r / min. The stirring time is 30 minutes, the low-temperature soybean meal powder is extracted twice with NaOH lye, separated twice, and the extracts are combined to obtain mixed soybean milk;

[0076] C. Acid precipitation: use hydrochloric acid with a concentration of 25% (w / w) to adjust the pH value of the mixed soybean milk to 4.5, stir at a speed of 30r / min, and stir for 10min, centrifuge, remove the supernatant, and obtain centrifuged curd;

[0077] D. Neutralization: Stir to disintegra...

Embodiment 2

[0079] Embodiment 2 Establishment and optimization of the inventive method

[0080] 1 Materials and methods

[0081] 1.1 Main reagents and instruments

[0082] Soybean Protein Isolate Hagaoke Soybean Food Co., Ltd.

[0083] Low-temperature soybean meal Harbin Gaoke Soybean Food Co., Ltd.

[0084] β-Mercaptoethanol Amresco

[0085] Tris Sigma Corporation

[0086] Ellman Reagent Sigma

[0087] 5,5'-Dithiodinitrobenzoate (DTNB) Sigma

[0088] 1-Anilino-8-naphthalenesulfonic acid (ANS) Sigma

[0089] Glycine Sigma

[0090] Other reagents domestic

[0091] AH-100D High Pressure Homogenizer ATS Industrial Systems Co., Ltd.

[0092] HH-S Electric Heating Constant Temperature Water Bath Beijing Yongguangming Medical Instrument Factory

[0093] PHS-3C pH Meter Shanghai Leici Instrument Factory

[0094] DHG-9240A Electric Blast Drying Oven Shanghai Yiheng Scientific Instrument Co., Ltd.

[0095] LD4-2A Low Speed ​​Centrifuge Beijing Medical Centrifuge Factory

[0096] TU-19...

Embodiment 3

[0147] Application Research of Example 3 Soybean Protein Isolate Special for Frozen Meat Products

[0148] Specifically follow the steps below:

[0149] (1) Based on the isolated soybean protein prepared in Experimental Example 1, it was used in the frozen pork ball system to replace a part of lean meat;

[0150] (2) Investigate the relationship between lean meat, fat, corn starch, salt and soybean protein isolate coexistence system's water and oil retention through single-factor experiments, and determine the addition ranges of the content of each coexistent: the ratio of lean to fat is 9:1- 8:2 raw meat 72.5%-83.5%, of which soybean protein isolate replaces 10%-20% of lean meat, corn starch content is 15%-25%, and salt content is 1.5%-2.5%.

[0151] (3) Taking the cooking loss as the monitoring index, an orthogonal experiment of four factors and three levels was carried out, and the basic formula of frozen pork balls was optimized as follows: the ratio of lean to fat was 9:...

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Abstract

The invention discloses a preparation method of a special soybean protein isolate for a frozen meat product and an application of the preparation method, and belongs to the field of food processing. The preparation method comprises the following steps of: taking low-temperature soybean meal as the raw material, subjecting the soybean meal to alkali extraction and acid precipitation treatment to obtain neutral liquid soybean protein, subjecting the liquid soybean protein to high pressure homogenization and water-bath heating treatment, and subjecting the resulting product to spray drying to obtain the product. When the preparation method disclosed by the invention is applied for preparing the soybean protein isolate, high pressure homogenization and heating are applied to treating the liquid soybean protein in combination to obtain the soybean protein product which is high in nutritional value, good in water and oil holding capacity in a frozen condition, and strong in specificity in the meat product. The method disclosed by the invention is wide in raw material resources, low in cost, simple in needed equipment, safe in operation, and free from toxic and side effects, not only improves the added values of the low-temperature soybean meal and the soybean protein isolate, but also provides a soybean protein additive which is strong in specificity and stabler in functions to a frozen meat product industry, simultaneously greatly reduces the production cost of an enterprise, and has wide application prospect.

Description

technical field [0001] The invention relates to a modification method of vegetable protein, in particular to a modification method of soybean protein, in particular to a preparation method and application of a soybean protein product with good functionality in a freezing environment, and belongs to the field of vegetable protein processing. Background technique [0002] With the acceleration of the pace of life and the continuous improvement of living standards, meat and its meat products have become important consumer products in people's lives, especially some convenient and quick frozen meat products, such as frozen meatballs, frozen fillings, etc. The products are very popular, which makes the meat industry develop rapidly, especially the development momentum of frozen meat products is extremely strong. In order to meet the needs of the market, increase product output, reduce production costs, increase corporate income, and at the same time improve various functional pro...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16A23L1/314A23L13/40
Inventor 朱秀清王玲李佳栋许慧郑环宇吴海波高珊
Owner SOYBEAN TECH DEV RES CENT HEILONGJIANG PROV
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