CN101617736B - Preparation process of functional soybean protein concentrate - Google Patents
Preparation process of functional soybean protein concentrate Download PDFInfo
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- CN101617736B CN101617736B CN200910069765XA CN200910069765A CN101617736B CN 101617736 B CN101617736 B CN 101617736B CN 200910069765X A CN200910069765X A CN 200910069765XA CN 200910069765 A CN200910069765 A CN 200910069765A CN 101617736 B CN101617736 B CN 101617736B
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Abstract
The invention relates to a preparation process of functional soybean protein concentrate. The preparation process comprises the following steps: (1) putting soybean protein concentrate curd which is prepared by an alcohol extraction process or soybean protein concentrate which is sold on markets and screened by a 80-mesh screen in a dissolving tank; adding 6-15 times of water to mix and stir for 10-20 minutes while controlling water temperature at 50-60 DEG C; (2) using sodium hydroxide to adjust the pH value of the protein liquid to 7.0-8.0 and stirring the protein liquid for 10-20 minutes; (3) using a feeding pump to pump the protein liquid in an ultra-high temperature sterilizer so that the temperature reaches 120-155 DEG C, processing the protein liquid for 1-240 seconds and setting the temperature of a liquid outlet at 40-80 DEG C; (4) pumping the protein liquid in a spray drying tower for spraying and drying; (5) heating phospholipid at different processing stages, wherein the addition of the phospholipid is 0.1-1 percent of the dry weight of protein, and the HLB value of the phospholipid is 4-10; and (6) together adding sucrose ester and/or amber acid direactive glyceride and the phospholipid to the protein liquid, wherein the additions are respectively 0.1-0.5 percent of the dry weight of the protein. The invention remarkably improves the dissolvability of products, achieves the NSI of 50-80 percent and the haloduric index of 30-80 and has light color, mild flavor and good oil and moisture retention.
Description
Technical field
The present invention relates to a kind of preparation technology of soybean protein, particularly a kind of preparation technology of functional soybean protein concentrate.
Background technology
Soybean protein has high protein content and good functional characteristics because of it, and is used widely in food.At present industrial soy protein products is normally by the defatted soybean meal processing and preparing, be divided into by its protein content: soyabean protein powder (being called for short SPF), about protein content 50%, FSPC (being called for short SPC), about protein content 70%, soybean protein isolate (being called for short SPI), protein content about 90%.(it is to make by the non-protein ingredient of removing in the defatted soybean meal to FSPC for Soy protein concentrate, the protein product that SPC) be a kind of environmental friendliness, local flavor is light.The preparation technology of FSPC has three kinds, comprises damp and hot washing method, weak acid scrubbing method and alcohol extracting method.Present 90% above FSPC is alcohol extracting method preparation, and this technology has productive rate height, advantage such as pollution-free.But because alcoholic solution makes soybean protein that strong protein denaturation and precipitation take place, cause alcohol processed soybean protein concentrate nitrogen soluble index NSI (Nitrogen Solubility Index) scope to be lower than 10%, functional relatively poor, influenced FSPC in Application in Food.Therefore be necessary to adopt the functional characteristic of certain method of modifying recoverin.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, a kind of preparation technology of functional soybean protein concentrate is provided.
Implementation step of the present invention for achieving the above object is as follows:
A kind of preparation technology of functional soybean protein concentrate is characterized in that implementation step comprises:
(1) FSPC curdled milk that alcohol extraction process is made or commercially available mistake 80 purpose FSPCs drop in the dissolving tank, add 6-15 water doubly and mix stirring 10-20min, and water temperature is controlled at 50-60 ℃;
(2) the pH value of regulating protein liquid with NaOH stirs 10-20min to 7.0-8.0;
(3) protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump, and temperature reaches 120-155 ℃, insulation 1-240s, and the material liquid outlet temperature is set in 40-80 ℃;
(4) feed liquid is pumped into spray drying tower, routine is carried out spray-drying, 140-170 ℃ of spray-drying inlet temperature, outlet temperature 75-90 ℃;
(5) phosphatide adds in the different processing stages heating: joined in the feed liquid before 120-155 ℃ of heat treatment; Or after 120-155 ℃ of heat treatment, join in the feed liquid; Or after spray-drying, be sprayed at protein surface by fluid bed; The addition of phosphatide is the 0.1-1% of albumen dry weight, and the HLB value of phosphatide is at 4-10;
(6) select to add the wherein a kind of of sucrose ester, mono succinate glyceride, or two kinds add simultaneously; The addition of sucrose ester, mono succinate glyceride respectively is the 0.1-0.5% of albumen dry weight.
Alcohol processed soybean protein concentrate is in pure processing procedure, because the dielectric constant of ethanol is low than water, the repulsive force between the protein molecular is reduced, and protein molecule is assembled easily; Simultaneously, the hydration of alcohol has also weakened the interaction of protein-water, makes the dissolubility of albumen reduce, and deliquescent reduction has caused other functional decline.The present invention is dissolved in the water alcohol processed soybean protein concentrate, regulates pH to alkaline range, and the surface charge of protein molecular is increased, and increases the repulsive force between the protein molecular, and the protein molecular chain-unfolding is opened, and has increased the dissolubility of protein molecular.By 120-155 ℃ of superhigh temperature heat treatment, protein molecule accelerate dissolution, and assemble mutually and form the soluble protein aggregation makes the dissolubility of protein, protects oily water-retaining property and significantly improves with protein molecular.
The present invention utilizes superhigh temperature sterilization machine that protein raw materials is heat-treated, and utilize the cooling device of superhigh temperature sterilization machine that protein liquid is cooled, be different from traditional process equipment that utilizes steam that protein liquid is heated and albumen is lowered the temperature by flash process.Not only technology is simple to utilize superhigh temperature disinfecting machine, the equipment advanced person, and also the functional protein of preparation has good performance.
The present invention has given functional soybean protein concentrate good performance by the adding of various additives.
Soybean lecithin is the accessory substance during soybean produces, and has good surface properties, can be used as emulsifying agent and dispersant.The adding method of phosphatide comprises:
1, fluid-bed drying: phosphatide is dissolved in the water, and preparation finite concentration phospholipid solution is sprayed at phospholipid solution the protein body surface then.
2, spray drying process: phosphatide is added in the albumen feed liquid, then slurries are carried out spray-drying.
3, dry pigmentation: under 60 ℃ of-65 ℃ of situations, phosphatide is mixed with the dry state form with the albumen powder raw material, do not stop to stir, till phosphatide is dispersed in the protein body surface.
Phosphatide is generally described with the HLB value.The HLB value is that hydrophilic lipophilic balance is to be used for the value of the hydrophilic or oleophylic ability size of presentation surface activating agent.The present invention adds dispersiveness, gelation, dissolubility and the salt tolerance that phosphatide has effectively improved FSPC at the different processing stages of FSPC.
Generally contain the salt of 2%-3% at meat products, because the existence of salt, soluble soybean protein has the tendency that becomes insoluble and separate out, and makes the meat products mouthfeel bad, the gelation of albumen itself and emulsification function reduction simultaneously.Therefore the functional soybean protein concentrate that requires to use has certain salt tolerance.
Salt tolerance index (Salt Tolerance Index) is meant under the situation that has salt to exist, the ratio of soluble protein content and total nitrogen in the functional soy albumen, the nitrogen soluble index of albumen when promptly measuring salt and existing.Method for measuring is as follows: 0.75gNaCl is joined in the 500ml triangular flask, add 150ml distilled water then, NaCl is fully dissolved.This salting liquid is poured in the agitator, added the 5g soybean protein, 7000rpm beats 5min down.This protein liquid is poured in the 500ml triangular flask,, added in the triangular flask with 50ml distilled water flushing agitator.This triangular flask shook on the 150rpm shaking table 2 hours.Pour this protein liquid in 250ml volumetric flask constant volume then.Protein liquid behind the constant volume is changed in the 50ml centrifuge tube, and 1500 leave heart 10min, and centrifugal back supernatant is collected in the 150ml triangular flask through filter paper filtration fast.Utilize Kjeldahl to measure the protein content of the protein liquid of collecting at last.The formula of salt tolerance index=100 * [soluble nitrogen content (%)/total nitrogen content (%)].Functional soybean protein concentrate of the present invention has good salt tolerance, and salt tolerance index can reach 30-80%.
Sucrose ester and mono succinate glyceride all are non-ionic surface active agents, have good emulsifying, dispersion, solubilising, wetting characteristics, can effectively improve the retentiveness and the elasticity of meat products.
The invention has the beneficial effects as follows: the present invention is a raw material with the soybean protein curdled milk in alcohol processed soybean protein concentrate or the alcohol extracting process, a kind of process for preparing functional soybean protein concentrate is provided, prepare the protein product that has good solubility and protect oily water-retaining property, be applied in the meat products, alternative soybean protein isolate product with part reduces production costs.
Through the functional soybean protein concentrate of processing technology preparation of the present invention, dissolubility significantly improves, and NSI reaches 50-80%, salt tolerance index reaches 30-80%, and product color is shallow, and local flavor is light, protect oily water conservation and reach more than 1: 5: 5, can be widely used in the food systems such as meat products.
The specific embodiment
Below in conjunction with preferred embodiment, to details are as follows according to the specific embodiment provided by the invention:
Embodiment 1
The FSPC curdled milk that alcohol extraction process is made drops in the dissolving tank, and the water that adds 15 times mixes stirring 20min, and water temperature is controlled at 60 ℃.PH value to 8.0 with NaOH is regulated protein liquid stirs 20min.Add 1% (w/w) phosphatide (account for the albumen butt, albumen is meant the FSPC raw material of input) and 0.5% (accounting for the albumen butt) sucrose ester then, fully stir.Protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump afterwards, and temperature reaches 140 ℃, insulation 15s, and the material liquid outlet temperature is set in 60 ℃.Feed liquid after the heat treatment pumps into spray drying tower, and routine is carried out spray-drying, 160 ℃ of spray-drying inlet temperatures, 80 ℃ of outlet temperatures.The protein content 70% (w/w) of the product that obtains (account for the product dry weight, be meant the functional soybean protein concentrate product that obtains at last, this product contains protein 70 %, also has other moisture, carbohydrate etc.); NSI 50%, and salt tolerance index 46%, product are protected oily water retention property and reached 1: 5.2: 5.4.
Embodiment 2
The FSPC curdled milk that alcohol extraction process is made drops in the dissolving tank, and the water that adds 6 times mixes stirring 10min, and water temperature is controlled at 50 ℃.PH value to 7.5 with NaOH is regulated protein liquid stirs 10min.Protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump, and temperature reaches 130 ℃, insulation 40s, and the material liquid outlet temperature is set in 50 ℃.Add 0.5% phosphatide (accounting for the albumen butt) and 0.5% (accounting for the albumen butt) sucrose ester then, fully stir.Feed liquid is pumped into spray drying tower, and routine is carried out spray-drying, 140 ℃ of spray-drying inlet temperatures, 75 ℃ of outlet temperatures.The protein content 75% (accounting for the product dry weight) of the product that obtains, NSI 80%, and salt tolerance index 75%, product are protected oily water retention property and are reached 1: 5.5: 5.9.
Other is with embodiment 1.
Embodiment 3
Commercially available mistake 80 purpose FSPCs are dropped in the dissolving tank, and the water that adds 10 times mixes stirring 20min, and water temperature is controlled at 60 ℃.PH value to 7.5 with NaOH is regulated protein liquid stirs 20min.Protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump, and temperature reaches 130 ℃, insulation 4s, and the material liquid outlet temperature is set in 65 ℃.Add 0.2% mono succinate glyceride (accounting for the albumen butt) then, fully stir.Feed liquid is pumped into spray drying tower, and routine is carried out spray-drying, 168 ℃ of spray-drying inlet temperatures, 76 ℃ of outlet temperatures.Product after the spray-drying is sprayed at protein surface by fluid bed with 0.1% phosphatide (accounting for product weight).The protein content 71% (accounting for the product dry weight) of the product that obtains, NSI 61%, and salt tolerance index 65%, product are protected oily water retention property and are reached 1: 5.2: 5.5.
Other is with embodiment 1.
Embodiment 4
Commercially available mistake 80 purpose FSPCs are dropped in the dissolving tank, and the water that adds 12.5 times mixes stirring 20min, and water temperature is controlled at 60 ℃.PH value to 8.0 with NaOH is regulated protein liquid stirs 20min.Protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump, and temperature reaches 150 ℃, insulation 30s, and the material liquid outlet temperature is set in 65 ℃.Add 0.5% phosphatide (accounting for the albumen butt) and 0.2% mono succinate glyceride (accounting for the albumen butt) then, fully stir.Feed liquid is pumped into spray drying tower, and routine is carried out spray-drying, 140 ℃ of spray-drying inlet temperatures, 76 ℃ of outlet temperatures.The protein content 70% (accounting for the product dry weight) of the product that obtains, NSI 75%, and salt tolerance index 72%, product are protected oily water retention property and are reached 1: 5.5: 5.8.
Other is with embodiment 1.
Embodiment 5
Commercially available mistake 80 purpose FSPCs are dropped in the dissolving tank, and the water that adds 10 times mixes stirring 20min, and water temperature is controlled at 60 ℃.PH value to 8.0 with NaOH is regulated protein liquid stirs 20min.Protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump, and temperature reaches 150 ℃, insulation 15s, and the material liquid outlet temperature is set in 65 ℃.Add 0.3% phosphatide (accounting for the albumen butt) and 0.1% sucrose ester (accounting for the albumen butt) and 0.1% mono succinate glyceride (accounting for the albumen butt) then, fully stir.Feed liquid is pumped into spray drying tower, and routine is carried out spray-drying, 140 ℃ of spray-drying inlet temperatures, 80 ℃ of outlet temperatures.The protein content 72% (accounting for the product dry weight) of the product that obtains, NSI 78%, and salt tolerance index 80%, product are protected oily water retention property and are reached 1: 5.6: 5.8.
Other is with embodiment 1.
The present invention is a raw material with the soybean protein curdled milk in alcohol processed soybean protein concentrate or the alcohol extracting process, a kind of process for preparing functional soybean protein concentrate is provided, prepare the protein product that has good solubility and protect oily water-retaining property, be applied in the meat products, alternative soybean protein isolate product with part reduces production costs.
Above-mentioned detailed description of the preparation technology of this functional soybean protein concentrate being carried out with reference to embodiment; be illustrative rather than determinate; can exemplify out several embodiment according to institute's limited range; therefore in the variation and the modification that do not break away under the general plotting of the present invention, should belong within protection scope of the present invention.
Claims (1)
1. the preparation technology of a functional soybean protein concentrate is characterized in that implementation step comprises:
(1) FSPC curdled milk that alcohol extraction process is made or commercially available mistake 80 purpose FSPCs drop in the dissolving tank, add 6-15 water doubly and mix stirring 10-20min, and water temperature is controlled at 50-60 ℃;
(2) the pH value of regulating protein liquid with NaOH stirs 10-20min to 7.0-8.0;
(3) protein liquid pumps in the superhigh temperature disinfecting machine through centrifugal pump, and temperature reaches 120-155 ℃, insulation 1-240s, and the material liquid outlet temperature is set in 40-80 ℃;
(4) feed liquid is pumped into spray drying tower, routine is carried out spray-drying, 140-170 ℃ of spray-drying inlet temperature, outlet temperature 75-90 ℃;
(5) phosphatide adds in the different processing stages heating: joined in the feed liquid before 120-155 ℃ of heat treatment; Or after 120-155 ℃ of heat treatment, join in the feed liquid; Or after spray-drying, be sprayed at protein surface by fluid bed; The addition of phosphatide is the 0.1-1% of albumen dry weight, and the HLB value of phosphatide is at 4-10;
(6) select to add the wherein a kind of of sucrose ester, mono succinate glyceride, or two kinds add simultaneously; The addition of sucrose ester, mono succinate glyceride respectively is the 0.1-0.5% of albumen dry weight.
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| CN200910069765XA CN101617736B (en) | 2009-07-17 | 2009-07-17 | Preparation process of functional soybean protein concentrate |
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| CN101617736B true CN101617736B (en) | 2011-12-14 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047926B (en) * | 2017-05-19 | 2020-06-26 | 山东禹王生态食业有限公司 | Preparation method of high-temperature-resistant soybean protein |
| CN109043118A (en) * | 2018-08-24 | 2018-12-21 | 汤臣倍健股份有限公司 | A kind of instant protein powder and preparation method thereof |
| CN109566848B (en) * | 2019-01-16 | 2020-03-06 | 山东大学 | Spray drying process for producing soybean protein isolate |
| CN114680222B (en) * | 2020-12-30 | 2023-09-22 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of soybean concentrated protein |
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| US4113716A (en) * | 1976-04-27 | 1978-09-12 | Ajinomoto Co., Inc. | Process for preparing improved soy protein materials |
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Patent Citations (5)
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| US4113716A (en) * | 1976-04-27 | 1978-09-12 | Ajinomoto Co., Inc. | Process for preparing improved soy protein materials |
| CN1689430A (en) * | 2004-04-19 | 2005-11-02 | 夏中军 | Modification method of soybean protein concentrate |
| CN1663407A (en) * | 2005-04-05 | 2005-09-07 | 国家粮食储备局西安油脂科学研究设计院 | Technology for preparing almond oil and almond protein powder |
| CN1802984A (en) * | 2006-01-12 | 2006-07-19 | 国家粮食储备局西安油脂科学研究设计院 | Modification method for alcohol method modifying soybean concentrated protein |
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