A kind of preparation method of high whiteness injectable soybean protein isolate

A soybean protein isolate and injection type technology, which is applied in the preparation of high whiteness injection type soybean protein isolate and the field of soybean protein isolate preparation, can solve the problem of high color value of soybean protein isolate powder, adverse effects of product coloring, and low protein solution. Viscosity and other problems, to achieve the effect of good dispersion, low viscosity and low solution viscosity

Active Publication Date: 2021-06-15
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean protein isolate needs to be formulated into injection and injected into meat products during use, which requires soy protein isolate to have good dispersibility, and the protein solution has low viscosity and high whiteness. Currently, the injection type soybean protein on the market Most of the protein isolates are yellowish in color, which will have an adverse effect on the later coloring of the product
[0004] For example, CN 104256055 A discloses a method for producing soybean protein isolate with high color value. The soybean protein isolate powder produced by the method has a high color value, the color of the solution is not white enough, and the viscosity is too high, so it is not suitable for injection products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] (1) One-time extraction: mix low-temperature defatted soybean meal with water at a ratio of 1:8, water temperature is 15°C, adjust the pH value to 7.0-8.0 with NaOH solution, and stir at a low speed of 60-70r / min for 40min; The extract is centrifuged with a horizontal screw discharge centrifuge to obtain solid phase 1 and liquid phase 1, solid phase 1 enters the secondary extraction section, and liquid phase 1 enters the acid precipitation section;

[0067] (2) Secondary extraction: add the solid phase 1 after the primary extraction to water 3 times the amount of low-temperature defatted soybean meal for extraction, the water temperature is 15°C, and stir at a low speed of 60-70r / min for 10min; after the secondary extraction is completed, the The extract is centrifuged with a horizontal screw discharge centrifuge to obtain solid phase 2 and liquid phase 2, the liquid phase 2 enters the acid precipitation section, and the solid phase 2 is used for other purposes;

[0068...

Embodiment 2

[0074] (1) One-time extraction: mix low-temperature defatted soybean meal and water at a ratio of 1:9, water temperature is 25°C, adjust the pH value to 7.0-8.0 with NaOH solution, and stir at a low speed of 60-70r / min for 50min; The extract is centrifuged with a horizontal screw discharge centrifuge to obtain solid phase 1 and liquid phase 1, solid phase 1 enters the secondary extraction section, and liquid phase 1 enters the acid precipitation section;

[0075] (2) Secondary extraction: add the solid phase 1 after the primary extraction to water 5 times the amount of low-temperature defatted soybean meal for extraction. The extract is centrifuged with a horizontal screw discharge centrifuge to obtain solid phase 2 and liquid phase 2, the liquid phase 2 enters the acid precipitation section, and the solid phase 2 is used for other purposes;

[0076] (3) Acid precipitation: Mix liquid phase 1 and liquid phase 2 evenly, add 1.0‰ sodium metabisulfite and 5‰ sodium citrate (calcu...

Embodiment 3

[0082] (1) One-time extraction: mix low-temperature defatted soybean meal and water at a ratio of 1:10, water temperature is 35°C, adjust the pH value to 7.0-8.0 with NaOH solution, and stir at a low speed of 60-70r / min for 60min; The extract is centrifuged with a horizontal screw discharge centrifuge to obtain solid phase 1 and liquid phase 1, solid phase 1 enters the secondary extraction section, and liquid phase 1 enters the acid precipitation section;

[0083] (2) Secondary extraction: add the solid phase 1 after the primary extraction to 6 times the amount of low-temperature defatted soybean meal for extraction, the water temperature is 35°C, and stir at a low speed of 60-70r / min for 20min; after the secondary extraction is completed, the The extract is centrifuged with a horizontal screw discharge centrifuge to obtain solid phase 2 and liquid phase 2, the liquid phase 2 enters the acid precipitation section, and the solid phase 2 is used for other purposes;

[0084] (3) ...

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PUM

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Abstract

The invention provides a preparation method of high whiteness injectable soybean protein isolate, which takes low-temperature defatted soybean meal as raw material and comprises the following steps: primary extraction, secondary extraction, acid precipitation, neutralization, enzymatic hydrolysis, sterilization flash evaporation and spraying dry. The preparation method according to the present invention can produce protein with good dispersibility, low solution viscosity and high whiteness, which can be applied to the processing of injection meat products.

Description

technical field [0001] The invention relates to a method for preparing soybean protein isolate, in particular to a method for preparing high-whiteness injection-type soybean protein isolate, which belongs to the technical field of food processing. Background technique [0002] In recent years, with the in-depth research on the nutritional value and economic value of soybean protein isolate, soybean protein products are more and more widely used in the food industry. Subsequently, more and more different types of soybean protein isolates have been developed according to different processing methods, such as chopped type, rolling type, extrusion type, injection type, dry mixing type and so on. [0003] Injectable soy protein isolate is mainly used in injected meat, including steak, bacon, fish steak, etc. Soybean protein isolate needs to be formulated into injection and injected into meat products during use, which requires soy protein isolate to have good dispersibility, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/34
CPCA23J1/14A23J3/16A23J3/346
Inventor 牛祥臣程雪刘军王彩华李成辉马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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