Method for reducing content of protein in soybean dregs and preparing soybean peptide

A protein content and soybean peptide technology, which is applied in the directions of protein-containing food ingredients, functions of food ingredients, food science, etc., can solve problems such as reducing the protein of soybean dregs, and achieve the effects of shortening enzymatic hydrolysis time, improving efficiency and reducing energy consumption.

Inactive Publication Date: 2019-02-15
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the combination of ultrasonic wave, microwave and enzymatic degradation is applied to reduce the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for reducing the protein content in bean dregs and preparing soybean peptides. The method includes six steps. The first step is to dry, pulverize and sieve the bean dregs, add reverse osmosis water, and mix uniformly to obtain a soybean dietary fiber mixture; the second step is to The soybean dietary fiber mixture obtained in the first step is subjected to ultrasonic and microwave treatment in sequence; the third step is to adjust the pH value of the mixed solution obtained in the second step, add alkaline protease, flavor protease and cellulase, and react at a certain reaction temperature , to obtain the enzymolysis mixture; the fourth step is to inactivate the enzymolysis mixture; the fifth step is to centrifuge the enzymolysis mixture obtained in the fourth step to obtain supernatant and filter residue; the sixth step is to The serum was spray-dried to obtain soybean peptide.

Embodiment 2

[0027] A method for reducing the protein content in bean dregs and preparing soybean peptides described in Example 1, the first step of the bean dregs is the bean dregs by-product obtained after the factory uses low-temperature defatted soybean meal as raw material to extract soybean protein isolate through alkali-soluble acid precipitation. The product is sieved with a mesh number of 80 mesh, and the mass ratio of the amount of water added to the reverse osmosis water to the bean dregs is 10-20:1.

Embodiment 3

[0029] A method for reducing the protein content in bean dregs and preparing soybean peptides described in Example 1, the ultrasonic treatment conditions of the second step are power 300-400W, time 20-30min, microwave treatment conditions are power 700-900W, Time 30-60s.

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Abstract

The invention relates to a method for reducing the content of protein in soybean dregs and preparing soybean peptide. The method comprises the following six steps: firstly, drying, crushing and sieving soybean dregs, adding reverse osmosis water, and uniformly mixing, so as to obtain soybean dietary fiber mixed liquor; secondly, sequentially performing ultrasonic treatment and microwave treatmenton the soybean dietary fiber mixed liquor obtained in the first step; thirdly, adjusting the pH value of the mixed liquor obtained in the second step, adding alkaline protease, flavourzyme and cellulase, and carrying out a reaction at certain reaction temperature, so as to obtain enzymolysis mixed liquor; fourthly, performing enzyme deactivation treatment on the enzymolysis mixed liquor; fifthly,performing centrifugal separation on the mixed liquor subjected to enzyme deactivation in the fourth step, so as to obtain supernatant and residues; sixthly, performing spray drying on the supernatant. The method is used for reducing the content of protein in soybean dregs and preparing soybean peptide.

Description

technical field [0001] The invention relates to a method for reducing protein content in bean dregs and preparing soybean peptide. Background technique [0002] Okara is a by-product used to process soybean protein isolate, tofu, soybean milk and other products. The consumption of soybean products has a long history in my country. It is a big producer of soybean products, and a large amount of soybean residue is produced every year. Okara is rich in dietary fiber, which can be used to supplement the human body’s demand for dietary fiber. At the same time, it can be further processed to prepare soluble soybean polysaccharides, but the residual protein in the okara not only reduces the quality of the prepared polysaccharides, but also reduces the purity of the polysaccharides. Also caused the waste of protein, therefore, how to efficiently reduce the protein content in bean dregs, and the reasonable application of this part of protein has become particularly important. [000...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L33/18A23L2/52A23L33/21
CPCA23L2/52A23L33/18A23L33/21A23V2002/00C12P21/06A23V2200/324A23V2200/30A23V2250/5116A23V2250/55
Inventor 刘汝萃李明月刘军李成辉辛寅昌马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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