Preparation method of anti-freeze soy isolate protein

A technology of soybean protein isolate and freeze resistance, which is applied in the field of preparation of freeze-resistant soybean protein isolate, can solve problems such as functional decline of soybean protein isolate gel water retention, etc., achieves broad industrial application prospects, short production time, Easy-to-operate effects

Pending Publication Date: 2021-04-13
PINGDINGSHAN TIANJING PLANT ALBUMEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above problems, the object of the present invention is to propose a preparation method of antifreeze soybean protein isolate, which aims to solve the problem of functional decline of soybean protein isolate gel such as water retention due to freezing of water under extreme low temperature conditions

Method used

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  • Preparation method of anti-freeze soy isolate protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a kind of preparation method of antifreeze soybean protein isolate, comprises the following steps:

[0027] 1) Modification: Dissolve soybean protein isolate with water to form an 18% soybean protein isolate solution, heat at 85°C under normal pressure for 15 minutes, adjust the pH to neutral, and obtain a modified soybean protein isolate solution;

[0028] 2) Mixing: adding collagen hydrolyzate and coconut meat extract accounting for 5% of the total weight to the modified soybean protein isolate solution, stirring evenly, and shearing homogeneously to obtain a mixed solution;

[0029] Wherein the weight ratio of collagen hydrolyzate and coconut meat extract is 2:1,

[0030] 3) Drying: Store the mixture in a water bath at 40°C under normal pressure for 1 hour, cool to room temperature, let it stand for 10 minutes, and spray dry to obtain the freeze-resistant soybean protein isolate.

[0031] In the present invention, in step 2), the preparation m...

Embodiment 2

[0037] The invention provides a kind of preparation method of antifreeze soybean protein isolate, comprises the following steps:

[0038] 1) Modification: Dissolve soybean protein isolate with water to form a 20% soybean protein isolate solution, heat at 95°C under normal pressure for 20 minutes, adjust the pH to neutral, and obtain a modified soybean protein isolate solution;

[0039] 2) Mixing: adding collagen hydrolyzate and coconut meat extract accounting for 15% of the total weight to the modified soybean protein isolate solution, stirring evenly, shearing and homogenizing, to obtain a mixed solution;

[0040] Wherein the weight ratio of collagen hydrolyzate and coconut meat extract is 2:1,

[0041] 3) Drying: Store the mixture in a water bath at 50°C under normal pressure for 2 hours, cool it to room temperature, let it stand for 20 minutes, and spray dry it to obtain the freeze-resistant soybean protein isolate.

[0042] In the present invention, in step 2), the prepar...

Embodiment 3

[0048] The invention provides a kind of preparation method of antifreeze soybean protein isolate, comprises the following steps:

[0049] 1) Modification: Dissolve soybean protein isolate with water to form a 19% soybean protein isolate solution, heat at 90°C under normal pressure for 18 minutes, adjust the pH to neutral, and obtain a modified soybean protein isolate solution;

[0050] 2) Mixing: Add collagen hydrolyzate and coconut meat extract accounting for 10% of the total weight to the modified soybean protein isolate solution, stir evenly, shear and homogenize, and obtain a mixed solution;

[0051] Wherein the weight ratio of collagen hydrolyzate and coconut meat extract is 2:1,

[0052] 3) Drying: Store the mixture in a water bath at 45°C under normal pressure for 1.5 hours, cool it to room temperature, let it stand for 15 minutes, and spray dry it to obtain frost-resistant soybean protein isolate.

[0053] In the present invention, in step 2), the preparation method o...

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Abstract

The invention relates to a preparation method of an anti-freeze soy isolate protein. The preparation method comprises the following steps of: 1, modification: adding water into a soy isolate protein to dissolve the soy isolate protein into an 18 to 20% soy isolate protein solution, carrying out normal pressure heating under the condition of 85 to 95 DEG C for 15 to 20min, and adjusting the pH value to a neutral value to obtain modified soy isolate protein solution; 2, mixing: adding collagen hydrolysate and coconut meat extract which account for 5 to 15% of the total weight of the modified soy isolate protein solution into the modified soy isolate protein solution, uniformly stirring, shearing and homogenizing to obtain mixed solution; wherein the weight ratio of the collagen hydrolysate to the coconut meat extract is 2: 1; and 3, drying: carrying out normal pressure storage on the mixed solution under the condition of a water bath of 40 DEG C to 50 DEG C for 1 to 2 hours, after cooling to the room temperature, standing for 10 to 20 minutes, and carrying out spray drying to obtain the anti-freezing soy isolate protein. The preparation method provided by the invention is mild in modification condition, simple in process, easy to operate and short in production time, does not require complex equipment, and has the wide industrial application prospect.

Description

technical field [0001] The invention relates to the technical field of soybean protein, in particular to a preparation method of freeze-resistant soybean protein isolate. Background technique [0002] Soybean protein has good gel forming properties. Since the gel formation process is accompanied by the transition of liquid and solid phases, soy protein can be applied to many meat solid elastic foods to improve its texture properties and Improving its water holding capacity can significantly improve product texture, taste and appearance characteristics. In addition, soybean protein has strong hydrophilicity. Adding soybean protein to frozen noodle products and frozen meat products can make the water evenly distributed in the food, and can hinder the free migration of water in the food during the freezing process, preventing more The formation of large ice crystals can reduce the cracking rate of food to a certain extent and improve the quality. [0003] However, soybean pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L5/20
CPCA23L29/045A23L5/21A23V2002/00A23V2300/20A23V2300/08A23V2200/206A23V2250/21A23V2250/5488A23V2250/55A23V2300/14
Inventor 陈西文王鹏利赵军民
Owner PINGDINGSHAN TIANJING PLANT ALBUMEN
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