The invention provides a preparation method of
soybean protein isolate with low beany
flavor and high water solution transparency, which comprises the following steps: carrying out hot steam heat treatment on defatted
soybean meal to obtain defatted
soybean meal subjected to heat treatment; desalted water is added into the degreased
soybean meal subjected to heat treatment for
protein extraction; after extraction, centrifuging to remove bean dregs, adding
sodium pyrosulfite into the extract, adjusting the pH value, centrifuging, and precipitating to obtain
protein curd; redissolving the
protein curd with water to obtain protein liquid; and mixing the protein liquid with compound
protease, performing sterilization,
flash evaporation and homogenization treatment, and performing
spray drying, thereby obtaining the product. The defatted soybean
meal is subjected to
superheated steam pretreatment and high-temperature instantaneous treatment to inactivate
lipoxygenase and the like, so that beany
flavor substances generated by oxidation in the subsequent process are greatly reduced; the added
sodium pyrosulfite inhibits the activity of
polyphenol oxidase to realize
soybean protein bleaching, and the whiteness of the product is improved; the
protein solubility and emulsification stability are improved through a compound
proteolysis process, and the transparency of the product is improved.