Production method for improving soybean isolate protein whiteness value

A technology of soybean protein isolate and production method, which is applied in the production field of improving the whiteness value of soybean protein isolate, can solve the problems of limiting the application range of soybean protein isolate, low whiteness value of soybean protein isolate, and low degree of automation, and achieves convenient implementation , the whiteness value is improved, and the steps are simple

Inactive Publication Date: 2019-09-20
山东嘉华生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whiteness value is one of the important sensory indicators to measure the quality of soybean protein isolate raw materials. Soy protein with excellent color and luster can not only improve the sensory properties of food, give people a sense of beauty, but also increase people's appetite. In the process of food processing, Especially under the condition of not adding any whitening measures, soybean protein isolate with high whiteness value can bring more confidence in food safety to manufacturers and consumers. Since the soybean pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A production method for improving the whiteness value of soybean protein isolate, comprising the following steps:

[0023] Step 1. Extraction: adjust the process parameters according to the production process, the ratio of solid to liquid is 1:6, the extraction pH is 6.9, the extraction temperature is 20°C, and the extraction time is 10 minutes. After extraction, it enters the extraction separator for separation;

[0024] Step 2, acid precipitation: adjust the proportion of acid used for acid precipitation, replace hydrochloric acid or other strong acids with citric acid in an appropriate proportion, the ratio of strong acid to citric acid is 1:4, and finally adjust the pH of the soybean milk to 4.4, use The acid precipitation separator washes the acid precipitation curd for the second time, and then uses the disintegration tank to disintegrate the protein curd at low temperature, and finally transports the materials in the disintegration tank to the neutralization tank;...

Embodiment 2

[0033] A production method for improving the whiteness value of soybean protein isolate, comprising the following steps:

[0034] Step 1. Extraction: Adjust the process parameters according to the production process, the ratio of material to liquid is 1:9, the extraction pH is 7.2, the extraction temperature is 28°C, and the extraction time is 20 minutes. After extraction, it enters the extraction separator for separation;

[0035] Step 2, acid precipitation: adjust the proportion of acid used for acid precipitation, replace hydrochloric acid or other strong acids with citric acid in an appropriate proportion, the ratio of strong acid to citric acid is 1:6, and finally adjust the pH of the soybean milk to 4.5, use The acid precipitation separator washes the acid precipitation curd for the second time, and then uses the disintegration tank to disintegrate the protein curd at low temperature, and finally transports the materials in the disintegration tank to the neutralization ta...

Embodiment 3

[0044] A production method for improving the whiteness value of soybean protein isolate, comprising the following steps:

[0045] Step 1. Extraction: Adjust the process parameters according to the production process, the ratio of solid to liquid is 1:12, the extraction pH is 7.1, the extraction temperature is 35°C, and the extraction time is 25 minutes. After extraction, it enters the extraction separator for separation;

[0046]Step 2, acid precipitation: adjust the proportion of acid used for acid precipitation, replace hydrochloric acid or other strong acids with citric acid in an appropriate proportion, the ratio of strong acid to citric acid is 1:8, and finally adjust the pH of soybean milk to 4.6, use The acid precipitation separator washes the acid precipitation curd for the second time, and then uses the disintegration tank to disintegrate the protein curd at low temperature, and finally transports the materials in the disintegration tank to the neutralization tank;

...

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Abstract

The invention discloses a production method for improving soybean isolate protein whiteness value and relates to the field of soybean industry chain deep processing. Modernized food processing technology combining low-temperature extraction technology, water-washing technology, citric acid precipitation technology, metal salt ion substitution technology, combined enzyme treatment technology and high-pressure spray drying is adopted to improve soybean isolate protein processing modes, and the problem that soybean isolate protein product powder is dark in color and water soluble color due to current conventional processing modes at home and abroad is solved through steps of extraction, acid precipitation, neutralization, enzymolysis, sterilization, flashing, spray drying and packaging; by optimizing the above key parameters, a process which is simple, feasible and easy to implement is adopted to improve the whiteness value of soybean isolate protein, and the production method is of important significance.

Description

technical field [0001] The invention relates to the field of deep processing of soybean industrial chain, in particular to a production method for improving the whiteness value of soybean protein isolate. Background technique [0002] Soybean Protein Isolate is a full-price protein food additive produced from low-temperature desolvated soybean meal. The protein content of soybean protein isolate is more than 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. Soy protein isolate has good gelling properties, emulsifying properties, dispersibility, foaming properties, water and oil retention and other functional properties, so it is widely used in various fields of food processing. [0003] In recent years, with the increasing application range of soybean protein isolate, people have hi...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34
CPCA23J3/16A23J3/34
Inventor 张钊李广庆王才立王阳
Owner 山东嘉华生物科技股份有限公司
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