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A production method and technology of soybean protein, which are applied to the protein composition of vegetable seeds, protein food ingredients, food science and other directions, can solve the problems of water absorption, low oil absorption, and limit the amount of use, so as to improve the texture of food and increase the amount of use. , the effect of high water retention
Inactive Publication Date: 2015-01-07
LINYI YUWANG VEGETABLE PROTEIN
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[0004] Water absorption and oil absorption play an extremely important role in improving the texture of food at the same time, while the water absorption and oil absor
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Embodiment 1
[0034] (1) Primary extraction: mix the raw material low-temperature defatted soybean meal with water at a ratio of 1:10 by weight, adjust the pH value to 7.5, and stir;
[0035] (2) primary separation: after the primary leaching is completed, the extract is centrifuged with a separator, and the separated solid phase 1 enters the secondary leaching process;
[0036] (3) secondary leaching: the solid phase 1 separated by primary leaching is mixed with water of 5 times the weight of the raw material for secondary leaching;
[0037] (4) secondary separation: after the secondary leaching is completed, the extract is centrifuged with a separator to obtain liquid phase 2 and solid phase 2;
[0038] (5) Acid precipitation: adjust the pH value of the liquid phase 1 to 4.5 for sedimentation;
[0039] (6) Centrifugal separation: centrifuge the acid precipitation liquid to obtain the solid phase 3; realize the separation of protein and sugar; the separated liquid phase 3 can be used to e...
Embodiment 2
[0045] (1) Primary extraction: mix the raw material low-temperature defatted soybean meal with water in a ratio of 1::2 by weight, adjust the pH value to 7.2, and stir;
[0046] (2) primary separation: after the primary leaching is completed, the extract is centrifuged with a separator, and the separated solid phase 1 enters the secondary leaching process;
[0047] (3) secondary leaching: the solid phase 1 separated by primary leaching is mixed with water of 5 times the weight of the raw material for secondary leaching;
[0048] (4) secondary separation: after the secondary leaching is completed, the extract is centrifuged with a separator to obtain liquid phase 2 and solid phase 2;
[0049] (5) Acid precipitation: adjust the pH value of the liquid phase 1 to 4.4 for sedimentation;
[0050] (6) Centrifugal separation: centrifuge the acid precipitation liquid to obtain the solid phase 3; realize the separation of protein and sugar; the separated liquid phase 3 can be used to e...
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Abstract
The invention discloses a production method for soybean protein. The production method comprises the following steps: performing primary leaching, primary separation, secondary leaching and secondary separation on a raw material, i.e., low-temperature defatted soybean meal, regulating the pH value of a liquid phase 1 obtained through the primary separation to 4.4-4.7, performing sedimentation, and then performing centrifugal separation to obtain a solid phase 3; mixing the solid phase 3 and a liquid phase 2 obtained through the secondary separation, adding water for smashing, and regulating the pH value of smashed liquid to 7.0-7.5 until solid phase granules are completely dissolved; performing disinfection and flash evaporation, and performing the disinfection and the flash evaporation on neutralized liquid at the temperature of 130-150 DEG C; drying, performing spray drying on feed liquid on which the flash evaporation and the disinfection are performed, and recovering the feed liquid on which the spray drying is performed through a recovery system to obtain the soybean protein. According to the separation method provided by the invention, through the secondary leaching and the secondary separation, the solid phase 3 and the liquid phase 2 are smashed and neutralized, so that the obtained soybean protein has higher water retention and oil retention, the usage amount of the soybean protein in food is increased, and the texture of the food can be better improved.
Description
technical field [0001] The invention relates to a production method of soybean protein. Background technique [0002] Soybean protein is a new type of food ingredient made of low-temperature defatted soybean meal, which is processed by spray drying according to the principle of alkali dissolution and acid precipitation. Soybean protein is widely used in various food processing for its good nutritional value and various functional properties. middle. The main functional properties of soybean protein are gelatinization, water absorption, oil absorption, emulsification, foaming and so on. [0003] The water absorption is because the peptide chain skeleton of soybean protein contains a lot of polar groups, which has water absorption and water retention ability, which can prevent water loss and improve food preparation; while oil absorption is mainly manifested in meat product processing, which can It prevents fat from moving to the surface, thereby promoting fat absorption and...
Claims
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