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A kind of preparation method of high fluidity soybean protein isolate

A technology of soybean protein isolate and high fluidity, which is applied in the field of preparation of high fluidity soybean protein isolate, can solve the problems of less research on processing performance, and achieve the effect of improving powder fluidity, reducing resistance, and improving fluidity

Active Publication Date: 2022-03-22
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this stage, there is no research on this aspect in the soybean protein industry, more research is on the edible function of protein, and less research on processing performance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of high fluidity soybean protein isolate, the specific steps are as follows:

[0029] (1) Primary extraction and separation: mix low-temperature defatted soybean meal with water at a mass ratio of 1:8, adjust the pH value of the water to 11.3, stir and extract for 30 minutes; after the primary extraction is completed, perform solid-liquid separation; obtain the first a liquid phase and a first solid phase;

[0030] (2) Secondary extraction and separation: the first solid phase is mixed with water according to the ratio of soybean meal and water mass ratio of 1:4 in the primary extraction, and stirred for 15 minutes. After the secondary extraction is completed, solid-liquid separation is carried out. Obtain the second liquid phase and the second solid phase;

[0031] (3) Acid precipitation: Mix the liquid phases after the two extractions evenly, adjust the pH to 4.5, and carry out sedimentation. The sedimentation time is 15 minutes; the acid precipi...

Embodiment 2

[0036] A preparation method of high fluidity soybean protein isolate, the specific steps are as follows:

[0037] (1) Primary extraction and separation: mix low-temperature defatted soybean meal with water at a mass ratio of 1:8, adjust the pH value of the water to 11.3, stir and extract for 30 minutes; after the primary extraction is completed, perform solid-liquid separation; obtain the first a liquid phase and a first solid phase;

[0038] (2) Secondary extraction and separation: the first solid phase is mixed with water according to the ratio of soybean meal and water mass ratio of 1:4 in the primary extraction, and stirred for 15 minutes. After the secondary extraction is completed, solid-liquid separation is carried out. Obtain the second liquid phase and the second solid phase;

[0039] (3) Acid precipitation: Mix the liquid phases after the two extractions evenly, adjust the pH to 4.5, and carry out sedimentation. The sedimentation time is 15 minutes; the acid precipi...

Embodiment 3

[0044] With the preparation method of a kind of high fluidity soybean protein isolate described in embodiment 1, concrete steps are as follows:

[0045] (1) Primary extraction and separation: mix low-temperature defatted soybean meal with water at a mass ratio of 1:8, adjust the pH value of the water to 11.3, stir and extract for 30 minutes; after the primary extraction is completed, perform solid-liquid separation; obtain the first a liquid phase and a first solid phase;

[0046] (2) Secondary extraction and separation: the first solid phase is mixed with water according to the ratio of soybean meal and water mass ratio of 1:4 in the primary extraction, and stirred for 15 minutes. After the secondary extraction is completed, solid-liquid separation is carried out. Obtain the second liquid phase and the second solid phase;

[0047] (3) Acid precipitation: Mix the liquid phases after the two extractions evenly, adjust the pH to 4.5, and carry out sedimentation. The sedimentati...

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Abstract

The invention belongs to the field of soybean protein processing, in particular to a preparation method of high fluidity soybean protein isolate. Methods After one extraction, separation, secondary extraction, separation, acid precipitation, neutralization, sterilization and flash evaporation, the flash liquid is homogenized under high pressure, and then spray-dried to obtain soybean protein isolate product. The present invention increases the particle size and uniformity of the protein powder and improves the fluidity of the powder by effectively controlling the pH of the material in the production process, the temperature of the protein liquid, and the temperature of the powder; The number of contact points reduces the adhesion and cohesion between particles and improves the fluidity of the powder. In addition, by spraying flow aids such as silicon dioxide, the particle surface of the powder can be filled with rough surfaces to form a smooth surface, reducing resistance and reducing electrostatic force. Wait.

Description

technical field [0001] The invention belongs to the field of soybean protein processing, in particular to a preparation method of high fluidity soybean protein isolate. Background technique [0002] Soybean protein isolate is a plant protein extracted and processed by using low-temperature soybean meal as raw material. The protein content is more than 90%, and it is the most abundant protein in plant protein containing essential amino acids for human body. Soybean protein isolate is widely used in products such as ham, Chiba tofu, and solid beverages due to its good gelling, emulsifying, foaming, and water-retaining properties. The good gelatinity and water retention of soybean protein isolate can improve the taste of ham and increase the water retention and oil retention of the product; in the tofu processing technology, adding protein isolate can make Chiba tofu with excellent taste; in addition, soybean protein isolate As an important auxiliary material of brewed solid b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14A23P10/20
CPCA23J1/14A23P10/20
Inventor 牛祥臣王洪彩刘军王彩华李成辉马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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