Soybean isolate protein processing method

A technology of soybean protein isolate and processing method, applied in the field of soybean protein isolate production, can solve the problem of not clearly distinguishing surimi products, soybean protein products, etc., and achieve the effects of improving flavor, increasing sedimentation rate, and delicate taste

Inactive Publication Date: 2017-06-13
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current market products do not clearly distinguish between surimi products or other soybean protein products for meat products. Basically, one product is common. The product is characterized by high gel strength, and the characteristic is to pursue higher hardness, elasticity or toughness.

Method used

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  • Soybean isolate protein processing method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Primary extraction: mix low-temperature defatted soybean meal with water at a ratio of 1:12, water temperature is 20°C, adjust the pH value to 8.0 with liquid NaOH, and then add alkaline protease with a substrate concentration of 0.1‰ (enzyme activity: 40,000 U / g ), low-speed stirring and leaching for 40 minutes, stirring speed 60r / min;

[0032] (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;

[0033] (3) Secondary extraction: add the solid phase 1 after the first extraction to light alkaline water with 6 times the amount of soybean meal for water dissolving and rinsing (the light alkaline water needs to be prepared with ice water or steam, water and 30% sodium hydroxide to make 20 ℃, PH12 light alkali aqueous solution, and then add it to the se...

Embodiment 2

[0044](1) Primary extraction: mix low-temperature defatted soybean meal with water at a ratio of 1:10, water temperature is 20°C, adjust the pH value to 7.0 with liquid NaOH, and then add alkaline protease with a substrate concentration of 0.1‰ (enzyme activity: 40,000 U / g ), low-speed stirring and leaching for 40 minutes, stirring speed 60r / min;

[0045] (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;

[0046] (3) Secondary extraction: the solid phase 1 after the primary extraction is added to light alkaline water with 7 times the amount of soybean meal for water dissolving and rinsing (the light alkaline water needs to be prepared with ice water or steam, water and 30% sodium hydroxide to make 20 ℃, PH12 light alkali aqueous solution, and then add it to ...

Embodiment 3

[0057] (1) Primary extraction: mix low-temperature defatted soybean meal with water at a ratio of 1:13, water temperature 35°C, adjust pH value to 8.3 with liquid NaOH, and then add alkaline protease with a substrate concentration of 0.3‰ (enzyme activity 40,000 U / g ), low-speed stirring and leaching for 50 minutes, stirring speed 60r / min;

[0058] (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;

[0059] (3) Secondary extraction: add the solid phase 1 after the first extraction to light alkaline water with 7 times the amount of soybean meal for water dissolving and rinsing (the light alkaline water needs to be prepared with ice water or steam, water and 30% sodium hydroxide to make 40 ℃, PH13 light alkali aqueous solution, and then add it to the secondary ...

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Abstract

The invention discloses a soybean protein product special for minced fillet products. Great technological breakthrough is carried out on the color, the flavor and the sense of the soybean protein product, and the characteristics that a colloid is white in color and has no obvious objectionable odor such as beany flavor after the soybean protein product is dissolved into water and the taste is fine and smooth and is more close to minced fillet after the soybeam protein product is applied to the minced fillet products are realized.

Description

technical field [0001] The invention relates to a method for producing soybean protein isolate with no beany smell and good flavor, in particular to a method for producing soybean protein isolate with modification technology. Background technique [0002] The production of soybean protein isolate generally adopts alkali-dissolving and acid-precipitating process. The raw soybean meal extracts protein through a solution of lye and water, then adds acid to recover the protein at the equipoint pH4.5, and then dissolves the protein with lye and water to pH6.5- The protein solution with a certain concentration of 8.0 is subjected to high-temperature instant sterilization and flash evaporation to remove fishy smell, and then high-pressure spray is used to produce powdery soybean protein isolate products. [0003] Soybean protein isolate is widely used in meat products. At present, it is mainly used in meat products such as ham sausages that have relatively low protein functional re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34
CPCA23J1/148A23J3/16A23J3/346
Inventor 刘军牛祥臣刘汝萃王彩华李顺秀
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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