Preparation method of high-dispersibility soybean protein concentrate

A soybean protein concentrate, high dispersibility technology, applied in the protein composition of vegetable seeds, vegetable protein processing, protein food ingredients, etc., can solve the problem of poor solubility and dispersibility of soybean protein concentrate, easy to form lumps, high nitrogen Solubility index and other issues, to achieve the effect of facilitating subsequent application, less lumps, and fast dispersion

Inactive Publication Date: 2018-12-04
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The concentrated soybean protein prepared by this method has a higher nitrogen solubility index and better emulsification stability; the invention uses acid extraction, although the denaturation deg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A method for preparing high-dispersibility soybean protein concentrate, comprising the steps of:

[0048] (1) Mix and stir low-temperature defatted soybean meal and alkaline water at a temperature of 35°C in an extraction tank at a weight ratio of 1:8. The alkaline water is an aqueous NaOH solution with a pH of 11.0, and then undergo high-speed continuous shearing for 30 minutes to obtain a feed liquid; The bottom of the extraction tank is equipped with a circulating shear pump with a frequency conversion frequency of 40Hz; the outlet of the extraction tank is equipped with two circulating shear pumps connected in series with a frequency conversion frequency of 40Hz;

[0049] (2) Utilize the HCl aqueous solution that mass concentration is 31% to adjust the pH of the mixture of soybean protein and bean dregs to 4.55 and carry out acid precipitation, carry out solid-liquid separation by separator, obtain the mixture of soybean protein and bean dregs; By adjusting the rotat...

Embodiment 2

[0055] A method for preparing high-dispersibility soybean protein concentrate, as described in Example 1, the difference is: in step (1), the weight ratio of low-temperature defatted soybean meal to alkaline water at a temperature of 35°C is 1:10; other Steps and conditions are consistent with Example 1.

[0056] The moisture content in the highly dispersible soybean protein concentrate obtained in this embodiment is 6 wt%.

Embodiment 3

[0058] A kind of preparation method of high dispersibility soybean protein concentrate, as described in embodiment 1, difference is: in step (1), the weight ratio of low-temperature defatted soybean meal and the alkaline water of 35 ℃ is 1:6; In (3), the Bx of the control neutralizing solution is 8.0; other steps and conditions are consistent with embodiment 1.

[0059] The moisture content in the highly dispersible soybean protein concentrate obtained in this embodiment is 6 wt%.

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PUM

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Abstract

The invention provides a preparation method of high-dispersibility soybean protein concentrate. The preparation method of the high-dispersibility soybean protein concentrate comprises the following steps: mixing low-temperature skimmed soybean meal with alkali water of which the pH value is 9.0-12.0, performing high-speed continuous shearing, adjusting the pH value to 4.0-5.0 so as to be subjectedto acid precipitation, and performing solid-liquid separation so as to obtain a mixture of soybean proteins and bean dregs; adjusting the pH value to 7.4-8.0 and the sugar content to 8.0-11.0; and then, carrying out sterilization, flash distillation, high-pressure homogenization and spraying-drying so as to obtain the high-dispersibility soybean protein concentrate, wherein coating liquid used for the spraying-drying process is prepared from phospholipids, sucrose fatty acid ester and polydimethylsiloxane as main raw materials. The preparation method of the high-dispersibility soybean proteinconcentrate is simple in production processes and capable of ensuring low soybean protein concentrate degradation degree. The prepared soybean protein concentrate preserves original flavor and functional characteristics, and has the characteristics of high dispersibility. The soybean protein concentrate is relatively good in dispersibility and solubility, so that the soybean protein concentrate can quickly dissolve in water; moreover, the soybean protein concentrate is not liable to cake, so that the soybean protein concentrate is beneficial for application in the fields of milk products, nutritious formula products, meat products, health products and the like.

Description

technical field [0001] The invention relates to a method for preparing concentrated soybean protein with high dispersibility, and belongs to the technical field of food raw material processing. Background technique [0002] Protein is the first nutrient required by human beings, and soybean is rich in protein and other nutrients and has good functionality, so it has high research value. Soy protein products currently mainly include three categories: soybean protein isolate, soybean protein concentrate, and soybean powder; among them, soybean protein isolate has the highest nutritional value and best functionality, but the price is relatively high; soybean protein concentrate has better functionality and product flavor. The price is lower than that of soybean protein isolate, which has considerable advantages; the price of soybean flour is low, but its protein has poor functionality and poor taste and flavor. Therefore, soybean protein concentrate has good application value....

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/16
CPCA23J1/14A23J3/16
Inventor 牛祥臣王兆印刘军王彩华李成辉马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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