CN101438762A - Method for making hydrolyzed vegetable protein - Google Patents
Method for making hydrolyzed vegetable protein Download PDFInfo
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- CN101438762A CN101438762A CNA2007101446382A CN200710144638A CN101438762A CN 101438762 A CN101438762 A CN 101438762A CN A2007101446382 A CNA2007101446382 A CN A2007101446382A CN 200710144638 A CN200710144638 A CN 200710144638A CN 101438762 A CN101438762 A CN 101438762A
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Abstract
The invention discloses a production method of a hydrolyzed vegetable protein. The invention relates to a processing method of an edible or feed protein, any one or the mixture of two or three of corn steep liquor, corn protein powder and soy protein powder is taken as raw material, water is firstly used for mixing a paste with the concentration of being 15-25 percent of that of the raw material, the pH value is regulated to be 4.5-5.5, the boiling is carried out for 5 minutes, cooling is carried out until the temperature is decreased to 50 DEG C-60 DEG C, then a biological enzyme is added by two times, hydrolysis is carried out for 24-32 hours under the condition of 50 DEG C-60 DEG C, the raw material is degraded to amino acids and small peptides, high temperature enzyme inactivation is carried out after hydrolysis, then filtration is carried out, filtrate is further concentrated to 40-50Bx to prepare finished product concentrated solution, and finished product powder with 60 meshes to 100 meshes is prepared by further spray drying the concentrated solution. The invention can improve the cultivation survival rate, improve the feed conversion rate, reduce the feed-gain ratio and shorten the feed cycle, thereby being a high-grade feed additive.
Description
Technical field
What the present invention relates to is a kind of processing method of edible or feed protein matter.
Background technology
At present, the main method of producing hydrolyzed vegetable protein is an acid-hydrolysis method, and this method reaction is violent, and bigger to equipment corrosion, course of reaction is wayward, and the amino acid in the product is destroyed easily, unstable product quality.
Summary of the invention
The objective of the invention is to overcome the weak point that exists in the above-mentioned technology, a kind of processing method of edible or feed protein matter is provided.
In order to achieve the above object, the technical solution used in the present invention is: with corn steep liquor, corn protein powder, the mixture of any in the soyabean protein powder or two kinds or three kinds is a raw material, adding water earlier sizes mixing to material concentration 15-25%, adjust pH is 4.5-5.5, boiled five minutes, after being cooled to 50 ℃ one 60 ℃, add biology enzyme at twice, hydrolysis is 24-32 hours under 50 ℃ of-60 ℃ of conditions, and raw material is degraded to amino acid and little peptide, carries out the high temperature enzyme that goes out after hydrolysis finishes, filter then, filtrate is concentrated into 40-50Bx again, makes the finished product concentrate, can also further the concentrate spray-drying be made 60 orders to 100 purpose finished product powder.
Used biology enzyme is a compound protease.
The described biology enzyme mode that adds at twice adopts the enzyme-added mode of segmentation, adds 60% of total enzyme amount when promptly hydrolysis begins, and hydrolysis adds remaining 40% again after 6-8 hours.
High temperature after the described hydrolysis enzyme that goes out is the enzyme 5 minutes of going out under 100 ℃ of temperature.
The finished product of described system is the concentrate of 40-50Bx or 60 orders-100 purpose powder that spray-drying is made.
Advantage of the present invention is:
The present invention utilizes bionic method will be difficult for being changed into amino acid and little peptide by the vegetable protein that people, animal or microorganism utilize, in extensive uses such as fermentation industry, food service industry, health products trade, feedstuff industries.Can be used as the culture media nitrogen source of high-quality at fermentation industry, can substitute the free amine group acid injection at field of medicaments, in food and health products trade, can add beverage to, in baby food, the person in middle and old age's food, as the proteinaceous nutrient hardening agent, at feedstuff industry, in animal feed, add a certain amount of hydrolyzed vegetable protein and can improve the immunity of organisms of animal, improve and culture survival rate, improve food conversion ratio, reduce feedstuff-meat ratio, shorten breeding cycle, its effect is far longer than expensive imported fish meal, is a kind of feed addictive of top grade.
The specific embodiment
Below embodiments of the invention are described in further detail.
Embodiment 1,
Measure 100ml corn steep liquor (the capable admittedly thing content 42% of solubility) with graduated cylinder, add 100ml water, stir, sodium hydroxide solution with 40% is regulated PH to 4.5-5.0, boiled 5 minutes, add compound protease after being cooled to 55 ℃ and (add 0.12 gram when hydrolysis begins, hydrolysis adds 0.08 gram again after 7 hours), cohydrolysis is 28 hours under 55 ℃ of conditions, and hydrolytic process intermittently stirs, after being hydrolyzed into 12 hours, every 4 hours sample examinations once, measure α-amino nitrogen content, when α-amino nitrogen content reaches 7 grams per liters, promptly reach hydrolysis and finish index.Hydrolysis is boiled 5 minutes enzymes that go out with hydrolyzate after finishing, and filters then, and filtrate is concentrated into 45Bx again.
Embodiment 2,
Measure 1000ml corn steep liquor (the capable admittedly thing content 42% of solubility) with graduated cylinder, add 1100ml water, stir, sodium hydroxide solution with 40% is regulated PH to 4.5-5.0, boiled 5 minutes, add compound protease after being cooled to 50 ℃ and (add 1.2 grams when hydrolysis begins, hydrolysis adds 0.8 gram again after 8 hours), cohydrolysis is 32 hours under 50 ℃ of conditions, and hydrolytic process intermittently stirs, after being hydrolyzed into 12 hours, every 4 hours sample examinations once, measure α-amino nitrogen content, when α-amino nitrogen content reaches 6.7 grams per liters, promptly reach hydrolysis and finish index.Hydrolysis is boiled 5 minutes enzymes that go out with hydrolyzate after finishing, and filters then, and filtrate is concentrated into 40Bx again.
Embodiment 3,
Measure 1000ml corn steep liquor (the capable admittedly thing content 42% of solubility) with graduated cylinder, add 900ml water, stir, sodium hydroxide solution with 40% is regulated PH to 4.5-5.0, boiled 5 minutes, add compound protease after being cooled to 60 ℃ and (add 1.2 grams when hydrolysis begins, hydrolysis adds 0.8 gram again after 6 hours), cohydrolysis is 24 hours under 60 ℃ of conditions, and hydrolytic process intermittently stirs, after being hydrolyzed into 12 hours, every 4 hours sample examinations once, measure α-amino nitrogen content, when α-amino nitrogen content reaches 7.3 grams per liters, promptly reach hydrolysis and finish index.Hydrolysis is boiled 5 minutes enzymes that go out with hydrolyzate after finishing, and filters then, and filtrate is concentrated into 50Bx again, and spray-drying is made 60 orders to 100 purpose powder then.
Embodiment 4,
Take by weighing each 50 gram of corn protein powder and soyabean protein powder, add 400ml water, stir, regulate PH to 4.5-5.0 with hydrochloric acid, boiled 5 minutes, add compound protease after being cooled to 55 ℃ and (add 0.18 gram when hydrolysis begins, hydrolysis adds 0.12 gram again after 7 hours), cohydrolysis is 28 hours under 55 ℃ of conditions, and hydrolytic process intermittently stirs, after being hydrolyzed into 12 hours, every 4 hours sample examinations once, measure α-amino nitrogen content, when α-amino nitrogen content reaches 6.0 grams per liters, promptly reach hydrolysis and finish index.Hydrolysis is boiled 5 minutes enzymes that go out with hydrolyzate after finishing, and filters then, and filtrate is concentrated into 45Bx again.
Embodiment 5,
Take by weighing each 30 gram of corn protein powder and soyabean protein powder, add corn steep liquor (the capable admittedly thing content 42% of solubility) 100ml, water 300ml, stir, sodium hydroxide solution with 40% is regulated PH to 4.5-5.0, boiled 5 minutes, add compound protease after being cooled to 55 ℃ and (add 0.18 gram when hydrolysis begins, hydrolysis adds 0.12 gram again after 7 hours), cohydrolysis is 28 hours under 55 ℃ of conditions, and hydrolytic process intermittently stirs, after being hydrolyzed into 12 hours, every 4 hours sample examinations once, measure α-amino nitrogen content, when α-amino nitrogen content reaches 6.2 grams per liters, promptly reach hydrolysis and finish index.Hydrolysis is boiled 5 minutes enzymes that go out with hydrolyzate after finishing, and filters then, and filtrate is concentrated into 45Bx again.
Claims (5)
1. the preparation method of a hydrolyzed vegetable protein, it is characterized in that: with corn steep liquor, corn protein powder, the mixture of any in the soyabean protein powder or two kinds or three kinds is a raw material, adding water earlier sizes mixing to material concentration 15-25%, adjust pH is 4.5-5.5, boiled five minutes, after being cooled to 50 ℃-60 ℃, add biology enzyme at twice, hydrolysis is 24-32 hours under 50 ℃ of-60 ℃ of conditions, and raw material is degraded to amino acid and little peptide, carries out the high temperature enzyme that goes out after hydrolysis finishes, filter then, filtrate is concentrated into 40-50Bx again, makes the finished product concentrate, can also further the concentrate spray-drying be made 60 orders to 100 purpose finished product powder.
2. the preparation method of hydrolyzed vegetable protein according to claim 1, it is characterized in that: used biology enzyme is a compound protease.
3. the preparation method of hydrolyzed vegetable protein according to claim 1 and 2, it is characterized in that: the described biology enzyme mode that adds at twice, adopt the enzyme-added mode of segmentation, add 60% of total enzyme amount when promptly hydrolysis begins, hydrolysis adds remaining 40% again after 6-8 hours.
4. according to the preparation method of claim 1 or 3 described hydrolyzed vegetable proteins, it is characterized in that: the enzyme that goes out of the high temperature after the described hydrolysis is the enzyme 5 minutes of going out under 100 ℃ of temperature.
5. according to the preparation method of claim 1 or 4 described hydrolyzed vegetable proteins, it is characterized in that: the finished product of described system is the concentrate of 40-50Bx or 60 orders-100 purpose powder that spray-drying is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101446382A CN101438762A (en) | 2007-11-20 | 2007-11-20 | Method for making hydrolyzed vegetable protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101446382A CN101438762A (en) | 2007-11-20 | 2007-11-20 | Method for making hydrolyzed vegetable protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438762A true CN101438762A (en) | 2009-05-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101446382A Pending CN101438762A (en) | 2007-11-20 | 2007-11-20 | Method for making hydrolyzed vegetable protein |
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| CN (1) | CN101438762A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101787387B (en) * | 2009-11-30 | 2012-08-15 | 广州合诚实业有限公司 | Acid-resistant no-bitterness soybean oligopeptide and production method and application thereof |
| CN115844023A (en) * | 2022-12-29 | 2023-03-28 | 江西沐恩堂生物科技有限公司 | Sea cucumber peptidase sea buckthorn powder and preparation method thereof |
-
2007
- 2007-11-20 CN CNA2007101446382A patent/CN101438762A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101787387B (en) * | 2009-11-30 | 2012-08-15 | 广州合诚实业有限公司 | Acid-resistant no-bitterness soybean oligopeptide and production method and application thereof |
| CN115844023A (en) * | 2022-12-29 | 2023-03-28 | 江西沐恩堂生物科技有限公司 | Sea cucumber peptidase sea buckthorn powder and preparation method thereof |
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Open date: 20090527 |