Method for preparing double protein polypeptide soybean milk powder by preparing oil hydrolysate through soybean aqueous enzymatic method

A water-enzymatic, double-protein technology, applied in the field of soybean product processing, can solve the problem of little research on soybean milk powder, and achieve the effects of improving hydrophilicity and solubility, good water solubility and stability, and safe operation.

Inactive Publication Date: 2017-06-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the enzymatic soybean hydrolyzates are limited to the research on the composition and functional properties, and there are few studies on the industrial production of soybean milk powder from the enzymatic soybean hydrolyzate

Method used

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  • Method for preparing double protein polypeptide soybean milk powder by preparing oil hydrolysate through soybean aqueous enzymatic method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dehulled and crushed soybeans are extruded and puffed to obtain puffed products. Water is poured into the enzymolysis reaction tank, and steam at 55°C is introduced for heating. The puffed products are added to the heated water and mixed to obtain a mixed solution, using 2mol / L NaOH solution to adjust the pH of the mixed solution to 9.0, add 2% alkaline protease to the mixed solution for 3 hours under the condition that the ratio of solid to liquid is 1:6, and carry out enzymatic hydrolysis for 3 hours. Obtain emulsified oil, hydrolyzate and residue; filter the hydrolyzate, add acid to neutralize the pH to neutral, and desalt through the ultrafiltration membrane; add 30% whole milk powder, 15% maltose syrup and emulsifier to the desalted hydrolyzate , stabilizer and other auxiliary materials are prepared, stirred evenly, and the soybean emulsion is formed; the prepared soybean emulsion is sent to a cooking machine for cooking, cooking at 95°C for 4 minutes, and high-pres...

Embodiment 2

[0024] Dehulled and crushed soybeans are extruded and puffed to obtain puffed products. Water is poured into the enzymolysis reaction tank, and steam at 55°C is introduced for heating. The puffed products are added to the heated water and mixed to obtain a mixed solution, using 2mol / L NaOH solution to adjust the pH of the mixed solution to 9.0, add 2% alkaline protease to the mixed solution for 3 hours under the condition that the ratio of solid to liquid is 1:6, and carry out enzymatic hydrolysis for 3 hours. Obtain emulsified oil, hydrolyzate and residue; filter the hydrolyzate, add acid to neutralize the pH to neutral, and desalt through the ultrafiltration membrane; add 40% whole milk powder, 10% maltose syrup and emulsifier to the desalted hydrolyzate , stabilizer and other auxiliary materials are prepared and stirred evenly to form a soybean emulsion; the prepared soybean emulsion is sent to a cooking machine for cooking, cooking at 95°C for 4 minutes, and homogenizing un...

Embodiment 3

[0026]Dehulled and crushed soybeans are extruded and puffed to obtain puffed products. Water is poured into the enzymolysis reaction tank, and steam at 55°C is introduced for heating. The puffed products are added to the heated water and mixed to obtain a mixed solution, using 2mol / L NaOH solution to adjust the pH of the mixed solution to 9.0, add 2% alkaline protease to the mixed solution for 3 hours under the condition that the ratio of solid to liquid is 1:6, and carry out enzymatic hydrolysis for 3 hours. Obtain emulsified oil, hydrolyzate and residue; filter the hydrolyzate, add acid to neutralize the pH to neutral, and desalt through ultrafiltration membrane; add 20% whole milk powder, 20% maltose syrup and emulsifier to the desalted hydrolyzate , stabilizer and other auxiliary materials are prepared and stirred evenly to form a soybean emulsion; the prepared soybean emulsion is sent to a cooking machine for cooking, cooking at 95°C for 4 minutes, and high-pressure homoge...

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Abstract

The invention discloses a method for preparing soybean milk powder from soybean hydrolysate through an aqueous enzymatic method, and belongs to the technical field of soybean products. The method comprises the following steps: (1) dehulling and smashing soybeans, extruding and puffing the dehulled and smashed soybeans to obtain a puffed product; (2) injecting water into an enzymatic hydrolysis tank, heating with vapor, adding the puffed product to obtain a mixed solution, adjusting pH value of the mixed solution, adding alkaline protease for performing enzymatic hydrolysis, and performing centrifugal separation by adopting a horizontal centrifuge after the enzymatic hydrolysis obtain emulsified oil, hydrolysate and residues; (3) filtering the hydrolysate, adding acid for neutralizing pH to neutral, and desalting through an ultrafiltration membrane; (4) adding auxiliary materials such as full milk powder, malt syrup, an emulsifying agent and a stabilizer into the desalted hydrolysate, uniformly stirring, boiling the syrup to obtain soybean milk, homogenizing the soybean milk under an ultrahigh pressure, concentrating in vacuum, and performing spray drying to obtain soybean milk powder. In the method, the soybeans are taken as a main raw material, and can provide soya proteins, and most soya proteins are subjected to enzymatic hydrolysis to obtain soybean polypeptide, so that the raw material source is rich.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing, and mainly relates to a method for preparing double-protein polypeptide soybean milk powder from soybean hydrolyzate by aqueous enzymatic method. Background technique [0002] Soybean protein content is as high as 40%. It is a high-quality protein and contains essential amino acids for the human body. The content of lysine is higher than that of grains. It is the most reasonable and closest ratio among plant foods. In addition, milk protein contains various proteins such as casein, lactalbumin, and lactoglobulin, which are composed of more than 20 kinds of amino acids, including all the amino acids necessary for the human body. Soybean milk powder is made of high-quality soybeans and milk powder as the main raw materials. The two are developed through ultra-high pressure homogenization-spray drying technology. It is a compound double-protein milk that achieves complementary ani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 李杨江连洲武燕华马文君李秋慧隋晓楠王中江其他发明人请求不公开姓名
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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