Preparation method of neutral soy protein isolate powder good in color
A technology of soybean protein and protein powder, which is applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of unsatisfactory beany smell, limited applicability, and high ash content of products, so as to optimize flavor and improve Quality, low salt effect
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Embodiment 1
[0032] The low-temperature defatted soybean meal (1 part by weight) of NSI≥80 is mixed with 13 parts by weight of water, and the pH is adjusted to be 7.0 with a mass concentration of 30% NaOH (the corresponding concentrations in the following examples and here all refer to the mass concentration) , dissolved and extracted at room temperature for 1 hour, after which the fibrous okara components were removed by solid-liquid centrifugation to obtain soybean milk.
[0033] Adjust the pH to 4.55 with 30% concentration (mass concentration, the same as in the following examples) of HCL to precipitate the protein components in the soymilk, and centrifuge to recover the precipitate (ie soybean protein slurry). After testing, the moisture content in the soybean protein slurry is about 60%;
[0034] Heat the soybean protein slurry to about 55°C, then mix and stir with ethanol solution with a volume concentration of 55% for elution, the weight ratio of soybean protein slurry and ethanol s...
Embodiment 2
[0038] Mix 1 part by weight of low-temperature defatted soybean meal with NSI ≥ 80 and 13 parts by weight of water, adjust the pH to 7.0 with 30% NaOH, dissolve and extract at room temperature for 1 hour. Thereafter, soymilk was obtained by removing fibrous okara components by solid-liquid centrifugation.
[0039] The pH was adjusted to 4.55 with 30% HCL to precipitate protein components, and the precipitate (ie soybean protein slurry) was recovered by centrifugation.
[0040] The soybean protein slurry and ethanol solution with a volume concentration of 55% were mixed and stirred for elution, the weight ratio of soybean protein slurry and ethanol solution was 1:1, and the elution time was 5 minutes;
[0041] Recover the soybean protein slurry by centrifugation, then neutralize the protein slurry with 30% NaOH to the pH of the material to 7.5, BX10.0 to obtain a protein solution, then add neutral protease for 1.5 hours, and the temperature is 55 ° C. Obtain enzymolysis soluti...
Embodiment 3
[0044] Mix low-temperature defatted soybean meal with NSI ≥ 80 (1 part by weight) and 13 parts by weight of water, adjust the pH to 7.0 with 30% NaOH, and dissolve and extract at room temperature for 1 hour. Thereafter, soymilk was obtained by removing fibrous okara components by solid-liquid centrifugation.
[0045] The pH was adjusted to 4.55 with 30% HCL to precipitate protein components, and the precipitate (ie soybean protein slurry) was recovered by centrifugation.
[0046] Heat the soybean protein slurry to about 50°C, mix and stir with ethanol solution with a volume concentration of 55% for elution, the weight ratio of soybean protein slurry and ethanol solution is 1:1.5, and the elution time is 10 minutes;
[0047] Recover the soybean protein slurry by centrifugation, then neutralize the protein slurry with 30% NaOH to the pH of the material to 7.5, BX10.0 to obtain a protein solution, then add alkaline protease for enzymolysis for 1.5 hours, and the temperature is 55...
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