CN101240311B - Method for producing soybean polypeptide albumen powder by biological fermentation - Google Patents
Method for producing soybean polypeptide albumen powder by biological fermentation Download PDFInfo
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- CN101240311B CN101240311B CN2008100305502A CN200810030550A CN101240311B CN 101240311 B CN101240311 B CN 101240311B CN 2008100305502 A CN2008100305502 A CN 2008100305502A CN 200810030550 A CN200810030550 A CN 200810030550A CN 101240311 B CN101240311 B CN 101240311B
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Abstract
A method for preparing bean polypeptides albumen powder by biofermentation comprises trash extracting, cleaning and soaking the fresh bean to let the bean sop, braising the bean in steam pressure, inputting the bean into the ventilation crankcase, then transferring and starter propagation culturing, after cleaning and water logging the cultured bean, fermenting is by adding water, milling pulp and pressing filtration the fermented product by adding water, concentrating and drying the filtered filtrate to obtain the bean polypeptides albumen powder. The invention adapts solid fermentation without preparing the bean into liquid to burden, transfer and ferment so that preparation steps is reduced, preparation cost is reduced, and the product has good flavor and abundant nourishment.
Description
Technical field
The present invention relates to soy proteinaceous deep process technology, specifically be meant a kind of method of fermentative Production soybean polypeptide albumen powder.
Background technology
Soybean protein is a present worldwide production rich vegetable protein the most, has 70% from soybean protein in the vegetable-protein of human picked-up, and it has nutritious, easily absorbs and splendid characteristics such as physiological function.Soybean polypeptide is that soy-protein is after the proteolytic enzyme effect, it is consistent with soy-protein that the protein hydrolyzate that obtains after special processing again, soybean polypeptide have its indispensable amino acid composition, content balance and abundant, and antigenicity is few, and advantage such as can directly be absorbed by the body.Therefore, along with people to more and more intensive requirement of food function, contain polypeptide proteinoid powder food and just more and more be subjected to consumers in general's favor.At present, the method for common soybean protein deep processing processing is divided into enzyme hydrolysis method and microbe fermentation method substantially.Enzyme hydrolysis method is to get fresh soyabean, after degreasing, extracting, after acidolysis or hydrolysis, again through membrane sepn purify, drying, get final product polypeptide albumen powder, but when adopting this method to produce, bitter peptides in the soy-protein is also come out, make that the polypeptide albumen powder bitter taste of producing is big, mouthfeel is poor, if adopt the bitter method that disappears again, not only can increase production cost, and can make the effective ingredient polypeptide produce loss.If adopt microbe fermentation method to give birth to polypeptide albumen powder, can modify the bitter peptides group and recombinate by microbial process, overcome the shortcoming of the big and mouthfeel difference of enzymolysis process product bitter taste, but adopt liquid state fermentation when producing, it is bigger to make that production in early stage drops into, complex process, and cost is higher.
Summary of the invention
The objective of the invention is at deficiency of the prior art, provide that a kind of production cost is low, processing method is easy and simple to handle, the method that adapts to the large-scale industrial production soybean polypeptide albumen powder, prevent the loss of effective constituent polypeptide in the product and the exposure of bitter peptides, suppress the generation of bitter taste, and nutritious, comprehensive.
For achieving the above object, the present invention adopts the form of solid state fermentation, and the technology of its technological method comprises following step successively:
(1) gets fresh soyabean, removal of impurities, clean back normal temperature and soaked 3-5 hour down, make the water content of soybean suction back soybean own reach 40%-50%;
(2) soybean after will soaking was steamed 45-60 minute under the 0.05Mpa-0.15Mpa vapor pressure;
(3) soybean after pressurization cooks by auger input ventilating distiller's yeast case, begins inoculation and carries out the koji cultivation, and temperature is controlled at 25 ℃-35 ℃, cultivates after 6-8 days, gets soybean unstrained spirits just;
(4) get step (3) gained soybean unstrained spirits just, bent machine washing is washed, draining through washing at normal temperatures;
(5) get the first unstrained spirits of step (4) gained soybean and add water, make the water content of soybean own reach 45%-50%, enter in the temperature controlled fermentation pond and ferment, temperature was controlled at 30 ℃ of-45 ℃ of bottom fermentation enzymolysis after 15-30 days, got the enzymatic hydrolysis of soybean crude product;
(6) getting step (5) gained enzymatic hydrolysis of soybean crude product, add water mill and starch the press for extracting juice filter, is that 180 orders-200 purpose membrane filtration obtains filter cake and filtrate with film, and filtrate can get soybean polypeptide albumen powder by concentrated, dry, pulverizing again.
Wherein, inoculation described in the step (3) is carried out the koji cultivation and is meant inoculation Shanghai wine aspergillus oryzae 3.042 130g-150g, aspergillus niger AS3.350 50g-70g, and SHENGXIANG yeast 30g-60g mixes evenly, shakeouts, and the bed of material is thick to be 18-20cm, turns over bent 2-3 time midway.The ratio that adds water-content in the water mill slurry described in the step (6) and be soybean crude product and the weight of water is 1: 8-10.
Wherein, the best materials that the koji cultivation is carried out in inoculation described in the step (3) are: Shanghai wine aspergillus oryzae 3.042140g, aspergillus niger AS3.350 60g, SHENGXIANG yeast 40g.
The present invention is directly fermented soybean under solid-state form, soybean need not be made liquid state just can directly prepare burden, inoculation, fermentation, decompose, reduced production stage, reduced production cost, adopt microbial fermentation can effectively prevent the loss of effective ingredient polypeptide in the product and the exposure of bitter peptides, and can be according to producing needs, what of polypeptide class content in the product are the length of control fermentation time decide, the size of control filter membrane order number decides the purity of polypeptide class content in the products therefrom, be adapted to the large-scale industrial production soybean polypeptide albumen powder, the product of producing is nutritious, excellent flavor is applicable to the processing of other soybean polypeptide albumen powder class finished product food.
Embodiment
Embodiment one:
The technology of the technological method that the present invention adopts comprises following step successively:
(1) get the 1000kg fresh soyabean, soaked 4 hours removal of impurities, cleaning back, allows the water content of soybean suction back soybean own reach 40%;
(2) soybean after will soaking was steamed 50 minutes under the 0.1Mpa vapor pressure with the rotational pressure steamer;
(3) soybean after pressurization cooks, by auger input ventilating distiller's yeast case, temperature is controlled at 35 ℃, and aspergillus oryzae 3.042 140g, aspergillus niger AS3.350 60g are made in inoculation Shanghai, SHENGXIANG yeast 30g, mix evenly, shakeout, make that the bed of material is thick to be 18cm, carry out koji and cultivated 8 days, turn over bent 3 times midway, can get soybean unstrained spirits just;
(4) get step (3) gained soybean unstrained spirits just, bent machine washing is washed, draining through washing at normal temperatures;
(5) get the first unstrained spirits of step (4) gained soybean and add water, make the water content of soybean own reach 45%, enter then in the temperature controlled fermentation pond and ferment, temperature was controlled at 40 ℃ of bottom fermentation enzymolysis after 15 days, got the enzymatic hydrolysis of soybean crude product;
(6) get step (5) gained enzymatic hydrolysis of soybean crude product and add water, making the soybean and the ratio of the weight of water is 1: 8, and back defibrination presses filter, is that 200 purpose membrane filtrations obtain filter cake and filtrate with film, and filtrate can get soybean polypeptide albumen powder 350kg by concentrated, dry, pulverizing again.
Embodiment two:
The technology of the technological method that the present invention adopts comprises following step successively:
(1) get the 1000kg fresh soyabean, soaked 4 hours removal of impurities, cleaning back, allows the water content of soybean suction back soybean own reach 40%;
(2) soybean after will soaking was steamed 60 minutes under the 0.1Mpa vapor pressure with the rotational pressure steamer;
(3) soybean after pressurization cooks, by auger input ventilating distiller's yeast case, temperature is controlled at 25 ℃, and aspergillus oryzae 3.042 140g, aspergillus niger AS3.350 60g are made in inoculation Shanghai, SHENGXIANG yeast 30g, mix evenly, shakeout, make that the bed of material is thick to be 20cm, carry out koji and cultivated 6 days, turn over bent 2 times midway, can get soybean unstrained spirits just;
(4) get step (3) gained soybean unstrained spirits just, bent machine washing is washed, draining through washing at normal temperatures;
(5) get the first unstrained spirits of step (4) gained soybean and add water, make the water content of soybean own reach 45%, enter then in the temperature controlled fermentation pond and ferment, temperature was controlled at 40 ℃ of bottom fermentation enzymolysis after 25 days, got the enzymatic hydrolysis of soybean crude product;
(6) get step (5) gained enzymatic hydrolysis of soybean crude product and add water, making the soybean and the ratio of the weight of water is 1: 10, back defibrination presses filter, is that 200 purpose membrane filtrations obtain filter cake and filtrate with film, and filtrate can get soybean polypeptide albumen powder 350kg by concentrated, dry, pulverizing again.
Claims (3)
1. the method for a producing soybean polypeptide albumen powder by biological fermentation is characterized in that, it adopts the solid state fermentation form, and the technology of its technological method comprises following step successively:
(1) gets fresh soyabean, removal of impurities, clean back normal temperature and soaked 3-5 hour down, make the water content of soybean suction back soybean own reach 40%-50%;
(2) soybean after will soaking was steamed 45-60 minute under the 0.05Mpa-0.15Mpa vapor pressure;
(3) soybean after pressurization cooks by auger input ventilating distiller's yeast case, begins inoculation and carries out the koji cultivation, and temperature is controlled at 25 ℃-35 ℃, cultivates after 6-8 days, gets soybean unstrained spirits just; Described inoculation is carried out the koji cultivation and is meant inoculation Shanghai wine aspergillus oryzae 3.042 130g-150g, aspergillus niger AS3.350 50g-70g, and SHENGXIANG yeast 30g-60g mixes evenly, shakeouts, and the bed of material is thick to be 18-20cm, turns over bent 2-3 time midway;
(4) get step (3) gained soybean unstrained spirits just, bent machine washing is washed, draining through washing at normal temperatures;
(5) get the first unstrained spirits of step (4) gained soybean and add water, make the water content of soybean own reach 45%-50%, enter in the temperature controlled fermentation pond and ferment, temperature was controlled at 30 ℃ of-45 ℃ of bottom fermentation enzymolysis after 15-30 days, got the enzymatic hydrolysis of soybean crude product;
(6) get step (5) gained enzymatic hydrolysis of soybean crude product, add water mill and starch the press for extracting juice filter, obtain filter cake and filtrate with 180 orders-200 purpose membrane filtration, filtrate can get soybean polypeptide albumen powder by concentrated, dry, pulverizing again.
2. the method for a kind of producing soybean polypeptide albumen powder by biological fermentation according to claim 1 is characterized in that, the ratio that adds water-content in the water mill slurry in the described step (6) and be soybean crude product and the weight of water is 1: 8-10.
3. the method for a kind of producing soybean polypeptide albumen powder by biological fermentation according to claim 1, it is characterized in that, the materials that the koji cultivation is carried out in inoculation described in the described step (3) are: aspergillus oryzae 3.042 140g, aspergillus niger AS3.350 60g, SHENGXIANG yeast 40g are made in Shanghai.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100305502A CN101240311B (en) | 2008-01-25 | 2008-01-25 | Method for producing soybean polypeptide albumen powder by biological fermentation |
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| CN2008100305502A CN101240311B (en) | 2008-01-25 | 2008-01-25 | Method for producing soybean polypeptide albumen powder by biological fermentation |
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| CN101240311A CN101240311A (en) | 2008-08-13 |
| CN101240311B true CN101240311B (en) | 2011-03-30 |
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| CN2008100305502A Expired - Fee Related CN101240311B (en) | 2008-01-25 | 2008-01-25 | Method for producing soybean polypeptide albumen powder by biological fermentation |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210371A (en) * | 2010-04-06 | 2011-10-12 | 赤壁市赤壁红口口乐有限公司 | Process for extracting plant collagen |
| CN102048022B (en) * | 2010-11-25 | 2012-08-15 | 广州合诚实业有限公司 | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof |
| CN102318724B (en) * | 2011-09-22 | 2013-01-16 | 上海源耀生物科技有限公司 | Production method of acid soybean peptide protein |
| CN102846537B (en) * | 2012-10-18 | 2014-01-29 | 天津市可美国际贸易有限公司 | Preparation method of skin care essence stoste |
| CN110801020A (en) * | 2019-10-25 | 2020-02-18 | 运鸿集团股份有限公司 | Prebiotics polypeptide composite probiotics for relieving gastrointestinal discomfort and abdominal distension and diarrhea and preparation method thereof |
| CN112501227A (en) * | 2020-12-11 | 2021-03-16 | 山西娇禾生物科技有限公司 | Method for producing black bean polypeptide protein powder by biological fermentation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1338511A (en) * | 2001-09-19 | 2002-03-06 | 李德发 | Sulfuraspergillus for high output of complex enzyme, its mutagenic screen and culutre process, and its application in preparing complex enzyme for feed by solid fermentation |
| CN1840681A (en) * | 2006-02-08 | 2006-10-04 | 沈阳农业大学 | Process for producing functional soybean peptide by two-step method |
| CN1943388A (en) * | 2006-10-31 | 2007-04-11 | 天津科技大学 | Method for preparing soy bean peptide solid food by fermenting using zhizopchin as strain |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1338511A (en) * | 2001-09-19 | 2002-03-06 | 李德发 | Sulfuraspergillus for high output of complex enzyme, its mutagenic screen and culutre process, and its application in preparing complex enzyme for feed by solid fermentation |
| CN1840681A (en) * | 2006-02-08 | 2006-10-04 | 沈阳农业大学 | Process for producing functional soybean peptide by two-step method |
| CN1943388A (en) * | 2006-10-31 | 2007-04-11 | 天津科技大学 | Method for preparing soy bean peptide solid food by fermenting using zhizopchin as strain |
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