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Production method of no peculiar smell, high-purity soybean oligopeptide

A soy oligopeptide, odorless technology, applied in the functions of food ingredients, protein composition of vegetable seeds, food science, etc., can solve the problems of hindering the efficacy of "peptides", the decline of product quality, and the decline of product image, and achieve The effect of broadening product market, pure smell and improving product grade

Active Publication Date: 2016-09-21
CHANGCHUN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] (1) The peculiar smell produced by enzymatic protein hydrolysis affects the food quality
[0004] After the soybean protein is enzymatically hydrolyzed, it often produces a special fishy, ​​bitter, and odor. During the production process of the soybean peptide, due to the incomplete removal of inorganic salts, the residual NaCl and other salts make the finished product of the soybean peptide still retain a certain salty taste. As "food" or food additives, the fishy, ​​bitter, smelly, salty and other peculiar smells seriously affect the edible quality of soybean peptide itself and the product quality of the added food. It does not have the characteristics of food for human consumption and triggering human taste pleasure;
[0005] (2) The purity of "peptide" is low, which hinders the function of "peptide"
[0007] (3) The color is not good, which reduces the quality of the product
[0008] The pure product of "soybean peptide" should be pure white in color. However, due to the incomplete separation of other substances in the production process, the remaining coloring substances often make the commercial soybean peptide light brown or light yellow. Good, but the image of the product is degraded

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1. One of the methods for extracting "no peculiar smell, high purity soybean oligopeptides" using soybean meal as a raw material:

[0059] (1) Removal of peculiar smell and color substances in soybean meal:

[0060] The soybean meal with fat residue ≤ 2.5%, protein content ≥ 50%, and NSI value ≥ 80% is crushed into 50 mesh coarse powder, sent to an extraction tank with agitator, and then an ethanol aqueous solution with a concentration of 55-60% is added. The amount added is 9 times the weight of the meal, the temperature is maintained at 55°C, the stirring speed is 45r / min, and the stirring time is 5h;

[0061] (2) Separate extraction of soy protein and colored and odorous substances:

[0062] The mixed material solution dissolved in ethanol after completing step (1) is sent to a centrifuge, and centrifuged at a speed of about 4000r / min. The liquid phase that flows out is a solution containing soybean compound functional factors, and the main separation is retained. I...

Embodiment 2

[0081] Example 2, The second method of extracting "no peculiar smell, high purity soybean oligopeptides" using soybean meal as raw material:

[0082] (1) Removal of peculiar smell and color substances in soybean meal:

[0083] The soybean meal with fat residue ≤ 2.5%, protein content ≥ 50%, NSI value ≥ 80% is crushed into 40 mesh coarse powder, sent to an extraction tank with agitator, and then added with ethanol aqueous solution with a concentration of 55% to 60% , The added amount is 10 times the weight of the meal, the temperature is maintained at 60℃, the stirring speed is 60r / min, and the stirring time is 2h;

[0084] (2) Separate extraction of soy protein and colored and odorous substances:

[0085] The mixed material solution dissolved in ethanol after completing step (1) is sent to a centrifuge, and centrifuged at a speed of about 4000r / min. The liquid phase that flows out is a solution containing soybean compound functional factors, and the main separation is retained. Ingre...

Embodiment 3

[0104] Example 3, the third method of extracting "no peculiar smell, high purity soybean oligopeptides" using soybean meal as raw material:

[0105] (1) Removal of peculiar smell and color substances in soybean meal:

[0106] The soybean meal with fat residue ≤ 2.5%, protein content ≥ 50%, NSI value ≥ 80% is crushed into 60 mesh coarse powder, sent to an extraction tank with agitator, and then added with ethanol aqueous solution with a concentration of 55% to 60% , The added amount is 7 times the weight of the meal, keep the temperature at 50℃, the stirring speed is 30r / min, and the stirring time is 8h;

[0107] (2) Separate extraction of soy protein and colored and odorous substances:

[0108] The mixed material solution dissolved in ethanol after completing step (1) is sent to a centrifuge, and centrifuged at a speed of about 4000r / min. The liquid phase that flows out is a solution containing soybean compound functional factors, and the main separation is retained. Ingredients are ...

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Abstract

The production method of no peculiar smell and high-purity soybean oligopeptide. The invention belongs to the field of health food and overcomes the shortcomings of existing soybean peptide products, such as peculiar smell, poor color and low peptide purity. In the present invention, the extraction method using soybean meal as raw material includes: deodorization, decolorization, adding "flavor protease" for enzymolysis, acid precipitation to precipitate unenzymolyzed protein, separation of solid and liquid components after enzymolysis, electrodialysis to remove inorganic salts, resin Purification and reverse osmosis concentration, activated carbon decolorization, deodorization, spray drying to obtain the finished product. The extraction method using soybean protein isolate as raw material includes: dissolving protein, adding flavor protease, hydrolyzing soybean protein, sterilizing enzyme, filtering, purifying, electrodialysis desalination, resin purification, reverse osmosis concentration, activated carbon decolorization, and spray drying to produce finished products . The positive effects of the invention are: high-purity, no peculiar smell, no variegated soybean oligopeptides are obtained, the product grade is improved, the soybean oligopeptide product market is broadened, and high-quality health care products are provided for the public.

Description

Technical field [0001] The invention belongs to the field of health food, and specifically relates to extracting health ingredients from deep-processed soybeans. Background technique [0002] At present, there are many kinds of soybean peptides on the market, and they are widely used. However, soybean peptides produced from soybean meal or protein isolate have three major defects: [0003] (1) The peculiar smell produced by enzymatic hydrolysis of protein affects eating quality [0004] After soybean protein is hydrolyzed, the special fishy, ​​bitter, and odor are often produced. During the production process of soybean peptides, due to the incomplete removal of inorganic salts, residual NaCl and other salts make the finished soybean peptides still retain a certain salty taste. As a "food" or food additive, peculiar smells such as fishy, ​​bitter, smelly, salty, etc., seriously affect the edible quality of the soybean peptide itself and the product quality of the added food, and do ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23J1/14A23J3/34
CPCA23J1/148A23J3/346A23V2002/00A23V2200/30
Inventor 李荣和徐国庆高长城李玉馨雷海容刘雷刘辉许伟良梁洪祥宛淑芳周书华
Owner CHANGCHUN UNIV