Unlock instant, AI-driven research and patent intelligence for your innovation.

Production method of soybean protein

A production method and technology for soybean protein, which are applied to the protein composition of vegetable seeds, vegetable protein processing, protein food ingredients, etc., can solve the problems of incomplete sedimentation, increased solid content, and decreased protein yield.

Active Publication Date: 2016-04-20
LINYI YUWANG VEGETABLE PROTEIN
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the above-mentioned traditional processing method, since the pH value of general soy milk is 6.8-7.2, acid solution is added to the soy milk to reduce the pH value to 4.5-4.6, and keep it for 1-3 minutes to allow the protein molecules to settle
This requires that strong acid must be used in this step, but strong acid will cause some protein molecular chains to dissociate into small molecular proteins, and because small molecular proteins are not easy to settle, the content of solids in soy milk will increase, and the amount of protein loss will increase. , resulting in a decrease in protein yield; at the same time, the acid precipitation solution obtained by acid precipitation will also cause slow and incomplete sedimentation due to the existence of small molecular proteins, which is not conducive to protein recovery.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of soybean protein
  • Production method of soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The soybean protein production method described in the present embodiment, comprises the steps:

[0032] (1) Extraction: Select 1 kg of low-temperature defatted soybean meal with a protein (dry basis) content of 55.2% and an NSI of 81.2% and add 10 kg of water to mix for extraction, and adjust the pH value of the mixture to 6.8; The liquid is separated into solid and liquid to obtain soybean dregs and soybean milk;

[0033] (2) Primary acid precipitation: add concentrated hydrochloric acid to the separated soybean milk, adjust the pH value of the acid precipitation solution to 5.5, and keep the reaction for 1 min;

[0034] (3) Secondary acid precipitation: continue to add concentrated hydrochloric acid to the acid precipitation solution to continue to reduce the pH value to 4.5, and keep the reaction for 2 minutes;

[0035] (4) Neutralization: The acid precipitation liquid after treatment is subjected to solid-liquid separation to obtain curd and soy milk; and the curd...

Embodiment 2

[0038] The soybean protein production method described in the present embodiment, comprises the steps:

[0039] (1) Leaching: choose 1 kg of low-temperature defatted soybean meal identical to Example 1 and add 13 kg of water to mix and extract, and adjust the pH value of the mixed solution to 7.2; soy milk;

[0040] (2) Primary acid precipitation: add concentrated hydrochloric acid to the separated soybean milk, adjust the pH value of the acid precipitation solution to 6.3, and keep the reaction for 3 minutes;

[0041] (3) Secondary acid precipitation: continue to add concentrated hydrochloric acid to the acid precipitation solution to continue to reduce the pH value to 4.6, and keep the reaction for 1min;

[0042] (4) Neutralization: The acid precipitation liquid after treatment is subjected to solid-liquid separation to obtain curd and soy milk; and the curd is added to 4 times the weight of the curd to disintegrate, and then Concentrated NaOH adjusts the pH value of the f...

Embodiment 3

[0045] The soybean protein production method described in the present embodiment, comprises the steps:

[0046] (1) Leaching: choose 1 kg of low-temperature defatted soybean meal identical to Example 1 and add 12 kg of water to mix and extract, and adjust the pH value of the mixed solution to 7.0; soy milk;

[0047] (2) Primary acid precipitation: add concentrated hydrochloric acid to the separated soybean milk, adjust the pH value of the acid precipitation solution to 6.0, and keep the reaction for 2 minutes;

[0048] (3) Secondary acid precipitation: continue to add concentrated hydrochloric acid to the acid precipitation solution to continue to reduce the pH value to 4.5, and keep the reaction for 2 minutes;

[0049] (4) Neutralization: solid-liquid separation is carried out on the acid precipitation liquid after treatment to obtain curd and soy milk; Concentrated NaOH adjusts the pH value of the feed solution to 7.0;

[0050] (5) Refining: The neutralized feed solution ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of preparation techniques of plant protein, and particularly relates to a production method of soybean protein. According to the production method of the soybean protein, which is provided by the invention, the extraction is carried out by adopting a way of two-time acid precipitation; the pH (potential of hydrogen) value of acid-precipitated liquid is regulated to be 5.5 to 6.3 in the steps of first-time acid precipitation; the pH value of the acid-precipitated liquid is regulated to be 4.5 to 4.6 during second-time precipitation. In comparison with a conventional acid precipitation method, the content of a solid matter in legumelin is decreased obviously; further, the loss amount of the protein in the legumelin per ton is decreased, namely the loss amount of acid-precipitated protein is reduced, so that the yield of the protein is increased. Moreover, by adopting the way of two-time acid precipitation treatment, the separation speed of acid-precipitated clear liquid is obviously quicker than that of a conventional method.

Description

technical field [0001] The invention belongs to the technical field of plant protein preparation, and in particular relates to a production method of soybean protein. Background technique [0002] With the improvement of people's living standards, great changes have taken place in people's dietary structure, the intake of protein per capita is increasing day by day, and because animal protein contains cholesterol, long-term consumption can easily induce diseases such as cardiovascular and cerebrovascular diseases, obesity, etc. The intake of vegetable protein is more important. [0003] Among the many vegetable proteins, soy protein (also known as soybean protein) has the highest nutritional value. Soybean protein powder is obtained from low-temperature defatted soybean meal through extraction, separation, enzymatic hydrolysis, spray drying and other steps. Enzymatic hydrolysis can decompose large molecular protein molecular chains into small molecular proteins, which are e...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J1/14A23J3/16A23J3/24
CPCA23J1/14A23J3/16A23J3/24
Inventor 刘汝萃王彩华马军马春芳
Owner LINYI YUWANG VEGETABLE PROTEIN