Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing soybean protein isolate with high solubility without soybean smell

A technology of soybean protein isolate and bean flavor, which is applied in the protein composition of vegetable seeds, plant protein processing, protein food ingredients, etc., and can solve the problems of low addition of soybean protein isolate, restrictions on the application of soybean protein isolate, and beverage precipitation, etc. , to achieve the effect of ensuring the stability of the solution

Inactive Publication Date: 2017-05-31
SHANDONG YUWANG ECOLOGY FOOD IND
View PDF5 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because soy protein has a certain beany smell and is easy to precipitate, the amount of soy protein isolate is generally very low
The soybean protein products currently used in protein drinks on the market are mainly protein products hydrolyzed by proteases, which have certain solubility and have certain applications in beverages, but the solubility is not good enough, and there is a slight beany smell. Therefore, the amount added in beverages is generally less than 1.0%. Increasing the amount of protein added will cause precipitation in the beverage, and the flavor is not good, which greatly limits the application of soybean protein isolate

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
  • Method for preparing soybean protein isolate with high solubility without soybean smell
  • Method for preparing soybean protein isolate with high solubility without soybean smell

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for preparing soybean protein isolate that improves solubility and eliminates beany smell, the specific steps are as follows:

[0038] (1) One-time extraction: mix low-temperature defatted soybean meal and water at a ratio of 1:12, water temperature is 20°C, adjust pH value to 6.5 with liquid NaOH, add 2.0‰ sodium isoVC, stir and extract at low speed for 60min, stirring speed 60-70r / min;

[0039] (2) Primary centrifugal separation: after the primary extraction is completed, the extract is centrifuged with a horizontal screw discharge centrifuge, the solid phase 1 enters the secondary extraction process, and the liquid phase 1 enters the acid precipitation process;

[0040] (3) Secondary extraction: add water 5 times the weight of the raw material to the solid phase 1 for secondary extraction, the water temperature is 20°C, the extraction is stirred at a low speed for 5 minutes, and the stirring speed is 60-70r / min;

[0041] (4) Secondary centrifugation: After...

Embodiment 2

[0051] A method for preparing soybean protein isolate that improves solubility and eliminates beany smell, the specific steps are as follows:

[0052] (1) Primary extraction: mix low-temperature defatted soybean meal with water at a ratio of 1:16, water temperature is 20°C, adjust pH value to 6.5 with liquid NaOH, add 2.0‰ of L-cysteine, stir and extract at low speed for 30-60min, Stirring speed 60-70r / min;

[0053] (2) Primary centrifugal separation: after the primary extraction is completed, the extract is centrifuged with a horizontal screw discharge centrifuge, the solid phase 1 is used for other purposes, and the liquid phase 1 enters the acid precipitation process;

[0054] (3) Acid precipitation: the liquid phase enters the acid precipitation tank, adds hydrochloric acid to adjust the pH to 4.4, and settles for 5 minutes;

[0055] (4) Separation of curd: the acid precipitation liquid is centrifuged with a horizontal screw discharge centrifuge, the solid phase 3 is reco...

Embodiment 3

[0063] A kind of soya protein isolate preparation method that improves dissolubility, eliminates bean flavor described in embodiment 1, difference is:

[0064] Step (1) The amount of sodium isoVC added is 5.0‰ of the weight of low-temperature defatted soybean meal.

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 relates to a method for preparing soybean protein isolate with high solubility without soybean smell. The method comprises the following steps: adding an antioxidant, namely iso-ascorbyl sodium or L-cysteine, performing primary extraction and separation, performing acid sediment, separating curdled milk, neutralizing, enzymolysis, performing primary sterilization flash evaporation, performing secondary sterilization flash evaporation, performing high-pressure homogenization on a sterilization flash evaporation liquid, and performing spray-drying, thereby obtaining a soybean protein isolate product. Due to the comprehensive process of the method, adverse smell substances in the product can be eliminated, so that the product has good flavor, and meanwhile the solution stability of the product is improved.

Description

technical field [0001] The invention belongs to the field of soybean protein processing, in particular to a preparation method of soybean protein isolate which improves solubility and eliminates beany smell. Background technique [0002] Soybean protein isolate is a protein product with high nutritional value. It has good functional properties, including gelling property, water holding capacity, emulsifying property, foaming property, etc. Soy protein isolate is generally produced by alkali-dissolving and acid-precipitating process. Raw material soybean meal Extract the protein through a solution of lye and water, then add acid to recover the protein at an equipoint of pH 4.5, then dissolve the protein with lye and water to a certain concentration of protein solution at pH 6.5-8.0, and then undergo high-temperature instantaneous sterilization and flash After steaming to remove the fishy smell, high-pressure spraying is used to produce powdered soy protein isolate products. ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/34A23J3/16A23L5/20
Inventor 刘军牛祥臣刘汝萃王彩华李顺秀
Owner SHANDONG YUWANG ECOLOGY FOOD IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com