Production method for soybean protein

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...

AI Technical Summary

Problems solved by technology

[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 absorption of commercially available soybean protein is 1:4:4, which is relatively low in water absorption and oil absorption, which greatly limits its use in food quantity

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