Soybean protein isolate powder as well as preparation method and use thereof

A technology of protein powder and soybean, which is applied in the field of soybean protein isolate powder and its preparation, which can solve the problems of turbidity and opacity of the solution, decrease of hydrophobic force, and influence on product properties, and achieve the effects of improving transparency, enhancing solubility, and improving taste

Inactive Publication Date: 2018-06-05
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although adding a certain amount of polysaccharide will suspend the protein, the whole solution is turbid and opaque, which greatly affects the properties of the product, so the method of adding a stabilizer is not practical
[0004] In addition, there are some methods that add emulsifiers to embed the h

Method used

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  • Soybean protein isolate powder as well as preparation method and use thereof
  • Soybean protein isolate powder as well as preparation method and use thereof
  • Soybean protein isolate powder as well as preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0064] Example 1

[0065] The defatted soybean meal was mixed with water in a mass ratio of 1:8, stirred at a medium speed for 1 hour at room temperature, adjusted to pH 8 with 2 mol / L NaOH, and sheared at 13,000 rpm for 3 minutes. Acidase and 0.05‰ of laccase were added, reacted at 35° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes to obtain alkali-extracted soybean emulsion and soybean residue. The bean dregs are subjected to shearing treatment, and process water is added according to 1:5 of the soybean meal to perform water extraction, and then centrifuged at 3000 rpm for 10 minutes to obtain water-extracted soybean emulsion and water-extracted soybean dregs. The soymilk obtained by the alkali extraction soybean emulsion and the water extraction soybean emulsion is mixed to obtain the mixed soybean milk. The mixed soybean emulsion was taken and adjusted to pH 4.5 with 2 mol / L HCL, and centrifuged at 3000 rpm for 10 min to obtain soybean protein precipit...

Example Embodiment

[0067] Example 2

[0068] The defatted soybean meal was mixed with water in a mass ratio of 1:9, stirred at a medium speed for 1 hour at room temperature, adjusted to pH 9 with 2 mol / L NaOH, and sheared at 13,000 rpm for 3 minutes. Acidase and 0.1‰ of laccase were added, reacted at 35°C for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes to obtain alkali-extracted soybean emulsion and soybean dregs. The bean dregs are subjected to shearing treatment, and process water is added according to 1:5 of the soybean meal to perform water extraction, and then centrifuged at 3000 rpm for 10 minutes to obtain water-extracted soybean emulsion and water-extracted soybean dregs. The soymilk obtained by the alkali extraction soybean emulsion and the water extraction soybean emulsion is mixed to obtain the mixed soybean milk. The mixed soybean emulsion was taken and adjusted to pH 4.5 with 2 mol / L HCL, and centrifuged at 3000 rpm for 10 min to obtain soybean protein precipitation...

Example Embodiment

[0070] Example 3

[0071] The defatted soybean meal was mixed with water at a mass ratio of 1:10, stirred at a medium speed for 1 hour at room temperature, adjusted to pH 9.5 with 2 mol / L NaOH, and sheared at 15,000 rpm for 2 minutes. Acidase and 0.5‰ of laccase were added, reacted at 35°C for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes to obtain alkali-extracted soybean emulsion and soybean dregs. The soybean dregs are subjected to shearing treatment, and process water is added according to 1:4 of the soybean meal to perform water extraction, and then centrifuged at 3000 rpm for 10 minutes to obtain water-extracted soybean emulsion and water-extracted soybean dregs. The soymilk obtained by the alkali extraction soybean emulsion and the water extraction soybean emulsion is mixed to obtain the mixed soybean milk. The mixed soybean emulsion was taken and adjusted to pH 4.5 with 2 mol / L HCL, and centrifuged at 3000 rpm for 10 min to obtain soybean protein precipi...

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Abstract

The invention relates to soybean protein isolate powder as well as a preparation method and use thereof. The preparation method comprises the following steps: mixing low-temperature degreased bean pulp with water, carrying out shearing, adding phytase and polyphenol oxidase for reaction, carrying out solid-liquid separation, shearing obtained bean dregs, adding water for extraction, carrying out solid-liquid separation, and combining an obtained water extracted bean emulsion with soybean milk extracting liquid, so as to obtain mixed soybean milk; regulating the pH value of the mixed soybean milk to settle soybean protein, and carrying out solid-liquid separation, so as to obtain a fixed phase, namely the soybean acid settled milk protein; preparing protein liquid from the soybean acid settled milk protein, regulating the pH value to 2.5-3.5, adding acid proteinase for enzymolysis, and carrying out solid-liquid separation, so as to obtain protein liquid; and concentrating the protein liquid, and carrying out spray drying on the obtained soybean acid protein fluid, so as to obtain the soybean protein isolate powder. A solution obtained by adding the soybean protein isolate powder into an acidic beverage has relatively good appearance transparency and extremely good storage stability.

Description

technical field [0001] The invention relates to a soybean protein isolate powder, a preparation method and application thereof, and belongs to the technical field of food raw material processing. Background technique [0002] Soy protein has been recognized as a high-nutrition protein in the world, which is equivalent to protein in beef, eggs, milk, etc., and does not have the high cholesterol, high fat and high calories of meat protein. Soybean protein isolate is obtained by removing soybean fiber and water-soluble non-protein parts from defatted soybeans by using high technology. It is not only a good food ingredient because of its high nutritional value, abundant resources, and low price. The isoelectric point of soybean protein isolate is in the range of pH 4.0-5.0, while the pH of most acidic beverages is in the range of 3.0-4.5, so its solubility is very low, easy to precipitate, and the drink is turbid, which limits the acidity of soybean protein isolate. Application...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34C07K1/14C07K1/36A23L2/66A23L33/185
CPCA23L2/66A23L33/185A23V2002/00C07K1/14C07K1/34C07K1/36C12P21/06A23V2200/324A23V2200/30A23V2250/5488
Inventor 范书琴曲玲玲李顺秀刘军李成辉
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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