Preparation method of low-salt low-chloropropanol acid hydrolyzed vegetable protein

A plant protein and acid hydrolysis technology, which is applied in the field of food seasoning preparation, can solve the problems of economical and efficient preparation of plant protein seasoning, and achieve the effects of high degree of hydrolysis, reduced chloropropanol content, and reduced salt content

Pending Publication Date: 2017-05-10
上海爱普食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is currently no cost-effective method for preparing low-sal

Method used

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  • Preparation method of low-salt low-chloropropanol acid hydrolyzed vegetable protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1: Take 200g of soybean protein, place it in 200g of sulfuric acid solution with a mass concentration of 30%, and stir and reflux for 1 hour.

[0028] Step 2: Mixing and reacting the pretreated soybean protein mixture with 200 g of sulfuric acid solution with a mass concentration of 30%, the reaction temperature is 90° C., and the reaction time is 8 hours to obtain an acid hydrolyzed soybean protein reaction solution;

[0029] Step 3: adding 85 g of calcium hydroxide to neutralize the acid-hydrolyzed soybean protein reaction liquid, and adjusting the pH to 5 with calcium hydroxide to obtain an acid-hydrolyzed soybean protein neutralizing liquid;

[0030] Step 4: Add 5‰ of the total weight of activated carbon to the acid-hydrolyzed soybean protein neutralization liquid, react at a constant temperature of 80°C for 1 hour, decolorize and debitterize, and vacuum filter to obtain an acid-hydrolyzed soybean protein liquid;

[0031] Step 5: The acid hydrolyzed soybean pro...

Embodiment 2

[0033] Step 1: Take 200g of wheat protein, place in 200g of sulfuric acid solution with a mass concentration of 50%, and stir and reflux for 1 hour.

[0034] Step 2: Mixing and reacting the pretreated wheat protein mixture with 200 g of sulfuric acid solution with a mass concentration of 50%, the reaction temperature is 100° C., and the reaction time is 6 hours to obtain an acid hydrolyzed wheat protein reaction solution;

[0035] Step 3: adding 145 g of calcium hydroxide to neutralize the acid-hydrolyzed wheat protein reaction liquid, and adjusting the pH to 5.5 with calcium hydroxide to obtain an acid-hydrolyzed wheat protein neutralizing liquid;

[0036] Step 4: Add 7‰ of the total weight of activated carbon to the acid-hydrolyzed wheat protein neutralization liquid, react at a constant temperature of 70°C for 0.5h, decolorize and debitter, and vacuum filter to obtain the acid-hydrolyzed wheat protein liquid;

[0037] Step 5: The acid hydrolyzed wheat protein liquid is inje...

Embodiment 3

[0039] Step 1: Take 1 kg of zein, place it in 1 kg of sulfuric acid solution with a mass concentration of 45%, and stir and reflux for 1 hour.

[0040] Step 2: Mixing and reacting the pretreated zein mixture with 1 kg of sulfuric acid solution with a mass concentration of 45%, the reaction temperature is 95° C., and the reaction time is 10 hours to obtain an acid hydrolyzed zein reaction solution;

[0041] Step 3: adding 670 g of calcium hydroxide to neutralize the acid-hydrolyzed zein reaction solution, and adjusting the pH to 4.9 with calcium hydroxide to obtain an acid-hydrolyzed zein neutralizing solution;

[0042] Step 4: Add 3‰ of the total weight of activated carbon to the acid-hydrolyzed zein neutralizing liquid, react at a constant temperature of 80°C for 1.5 hours, decolorize and debitter, and vacuum filter to obtain an acid-hydrolyzed zein liquid;

[0043] Step 5: The acid-hydrolyzed zein liquid is injected into the spray drying tower through a pressure pump, and dr...

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Abstract

The invention discloses a preparation method of low-salt low-chloropropanol acid hydrolyzed vegetable protein. The preparation method is characterized by comprising the following steps: pretreating vegetable protein; mixing the pretreated vegetable protein and a sulfuric acid solution and performing acid hydrolysis; neutralizing the hydrolysate with calcium hydroxide, removing color and removing bitterness to obtain acid hydrolysis vegetable protein liquid; spray-drying the acid hydrolysis vegetable protein liquid to obtain low-salt low-chloropropanol acid hydrolysis vegetable protein seasoning. The preparation method is simple and reliable, and high in hydrolysis degree; the sulfuric acid is neutralized by calcium alkali and the obtained sulfuric acid precipitate is easy to separate and remove, so the salt content of the produced vegetable protein seasoning is greatly reduced as compared with that of the traditional acid hydrolysis vegetable protein seasoning; the acid hydrolysis reaction is conducted by using the sulfuric acid instead of hydrochloric acid and chloride ions are not introduced, so production of chloropropanol is reduced from the source, the chloropropanol content of the produced vegetable protein seasoning is greatly reduced as compared with that of the traditional acid hydrolysis vegetable protein seasoning, and the development tendency of low-salt healthy food is met.

Description

technical field [0001] The invention relates to a preparation method of food seasoning, which belongs to the technical field of food processing. Background technique [0002] Food seasoning is a necessity in people's life, which is related to the vast majority of people in China and even the world. Acid hydrolyzed vegetable protein is a relatively mature food seasoning in industry and is widely used in modern food. With the improvement of technical means and living standards, people have put forward healthier and safer demands for food seasonings. For the widely used acid-hydrolyzed vegetable protein, people put forward stricter requirements, especially recently, it has been reported that high-salt food is harmful to the cardiovascular system and can even lead to high blood pressure. High doses of chloropropanols are physiologically toxic, can cause tumors, and cause kidney and reproductive system damage. Therefore, the acid-hydrolyzed vegetable protein with low salt and ...

Claims

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Application Information

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IPC IPC(8): A23L27/21
Inventor 胡忠南谢文明
Owner 上海爱普食品工业有限公司
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