Production method of high-dispersion injection soybean protein isolate and product thereof

Abstract

The invention belongs to the field of food processing and soybean products, and particularly relates to a production method of high-dispersion injection soybean protein isolate, a product thereof andapplication thereof in the soybean protein processing industry. The production method comprises the steps of leaching, centrifugal separation, acid precipitation, neutralization, sterilization, flashevaporation and cooling, enzymolysis, inactivation, spray drying and the like. Through production tests, compared with an existing soybean protein isolate product, the high-dispersion injection soybean protein isolate prepared by the production method has the advantages of good dispersibility, uniform molecular weight, low viscosity and the like, is very suitable for processing and producing injection meat products, and the injection meat products prepared by the high-dispersion injection soybean protein isolate is uniform in tissue structure and smooth and good in texture.

Description

technical field [0001] The invention belongs to the field of food processing and soybean products, and in particular relates to a production method of high-dispersion injection soybean protein isolate and its products, as well as its application in the soybean protein processing industry. Background technique [0002] Soybean Protein Isolate (SPI) 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%, and contains nearly 20 kinds of amino acids, including a variety of essential amino acids for human body. Soy protein isolate is rich in nutrients and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. [0003] Soy protein isolate is widely used in various fields of food production due to its dispersibility, emulsification, hydration, oil absorption, gelation, foaming, conjunctival and other functional properties...

AI Technical Summary

Problems solved by technology

The protein modification method is generally only carried out for the finished soybean protein isolate that has been extracted, and the modification process usually requires some specific facilities and equipment to assist in the completion, so the implementation is more complicated and the operation cost is higher; although the enzymatic hydrolysis method can be used in soybean In the process of extracting and purifying protein isolates, the solubility of the product tends to decrease and the gelatinity deteriorates, so it is not suitable for foods such as meat products and soybean products that have certain requirements for the gel strength of additives, and this method hydrolyzes A large amount of enzyme is used, and the production cost is high

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