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
CN112641084APending Publication Date: 2021-04-13PINGDINGSHAN TIANJING PLANT ALBUMEN
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
PINGDINGSHAN TIANJING PLANT ALBUMEN
Publication Date
2021-04-13

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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.
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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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