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A kind of preparation method of high-calcium low-viscosity soybean protein

A soybean protein, low viscosity technology, applied in the direction of plant protein processing, etc., can solve the problems of limited ability to reduce viscosity, complex enzymatic hydrolysis conditions, difficult to control, etc., to achieve the effect of reducing viscosity, simple process and low cost

Active Publication Date: 2019-03-26
HEILONGJIANG LAND RECLAMATION DRAGON KING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To improve soybean protein isolate by enzymatic hydrolysis, in order to obtain lower viscosity, it is necessary to continuously increase the degree of hydrolysis. However, with the increase of degree of hydrolysis, the flavor of the final product will deteriorate and the bitterness will increase, which is not suitable for health food processing; in addition, the enzymatic hydrolysis conditions Complex, limited ability to reduce viscosity, difficult to control in industrial production, high cost

Method used

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Examples

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Comparison scheme
Effect test

preparation example Construction

[0011] A method for preparing high-calcium and low-viscosity soybean protein, the method comprising the following steps: (1) drying and crushing the low-temperature soybean meal, passing it through an 80-mesh sieve, and then dissolving it in an alkali solution to form a mixed solution. The alkali solution is 1mol / L NaOH and 2mol / L Ca(OH) 2 The mixed solution, the mass ratio of alkali solution to soybean meal is 7:1, the mixed solution is ultrasonically assisted to obtain soybean meal slurry, the ultrasonic power is 100-300W, the ultrasonic temperature is 50-70°C, and the ultrasonic time is 20-60min (2) Carry out high-pressure micro-jet homogenization treatment to the soybean meal slurry, the micro-jet homogenization pressure is 60-100MPa, the micro-jet homogenization time is 1-5min, then centrifuge to obtain the supernatant, adjust the supernatant The pH is 4.5 for acid precipitation, and then centrifuged to obtain a precipitate; (3) adding water to redissolve the precipitate,...

Embodiment 1

[0015] Dry and crush the low-temperature soybean meal and pass it through an 80-mesh sieve, and dissolve it in 1mol / L NaOH and 2mol / L Ca(OH) at a liquid-to-solid ratio of 7:1 2 In the mixed alkali solution, conduct ultrasonic-assisted extraction for 35 minutes under the condition of ultrasonic power of 200W and ultrasonic temperature of 65°C, then conduct high-pressure micro-jet homogenization for 4 minutes under the micro-jet homogenization pressure of 80 MPa, and centrifuge to obtain the supernatant solution, adjust the pH of the supernatant to 4.5 for acid precipitation, and then centrifuge to obtain a precipitate, redissolve the precipitate in water, adjust the pH to neutral, spray dry, and spray phospholipid oil to obtain high-calcium and low-viscosity soybean protein. The prepared soybean protein has low viscosity and calcium ion content greater than 5mg / g.

Embodiment 2

[0017] Dry and crush the low-temperature soybean meal and pass it through an 80-mesh sieve, and dissolve it in 1mol / L NaOH and 2mol / L Ca(OH) at a liquid-to-solid ratio of 7:1 2 In the mixed alkali solution, conduct ultrasonic-assisted extraction for 30 minutes under the condition of ultrasonic power of 250W and ultrasonic temperature of 60°C, then conduct high-pressure micro-jet homogenization for 5 min at a micro-jet homogenization pressure of 70 MPa, and centrifuge to obtain the supernatant solution, adjust the pH of the supernatant to 4.5 for acid precipitation, and then centrifuge to obtain a precipitate, redissolve the precipitate in water, adjust the pH to neutral, spray dry, and spray phospholipid oil to obtain high-calcium and low-viscosity soybean protein. The prepared soybean protein has low viscosity and calcium ion content greater than 5mg / g.

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Abstract

The invention relates to a preparation method of soy protein isolate with low sodium, high calcium and low viscosity, and belongs to a processing technique of vegetable protein. The method comprises the following steps: (1) performing leaching treatment on degreased bean powder in an alkaline solution; (2) centrifuging mixed liquor; (3) adding HCl to the mixed liquor, regulating pH to be 4.5, and performing acid precipitation; (4) centrifuging the obtained curds once again, draining supernatant, and cleaning precipitate with water three times so as to obtain acid precipitation curds; and (5) sterilizing the acid precipitation curds, and drying the sterilized acid precipitation curds so as to obtain finished products. The method has the advantages that the technology is simple, the operation is safe, measurement and control are easy and the cost is low; the finished soy protein isolate products have the characteristics of low sodium, high calcium and low viscosity.

Description

technical field [0001] The invention belongs to plant protein extraction and processing technology, and mainly relates to a preparation method of high-calcium and low-viscosity soybean protein. Background technique [0002] In my country's soybean protein market, soybean protein isolate is a product with the largest output. At present, soybean protein is widely used in meat products, cold drink products, baked food and health food due to its rich nutrition and various functional properties such as solubility, emulsification, foaming property, water holding capacity and viscoelasticity. The health care product market is the market with the most development potential for soybean protein isolate. When soybean protein isolate is used as the main ingredient of health care products, it is required to have good brewing properties and low viscosity. However, the currently produced soybean protein isolate has a high viscosity. It has a great influence on the solubility and brewabili...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16
Inventor 江连洲李杨丁俭隋晓楠齐宝坤王中江
Owner HEILONGJIANG LAND RECLAMATION DRAGON KING FOOD
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