CN101720846A - Method for producing soybean tissue protein by using high-temperature soy bean dregs as raw material - Google Patents
Method for producing soybean tissue protein by using high-temperature soy bean dregs as raw material Download PDFInfo
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- CN101720846A CN101720846A CN200810137299A CN200810137299A CN101720846A CN 101720846 A CN101720846 A CN 101720846A CN 200810137299 A CN200810137299 A CN 200810137299A CN 200810137299 A CN200810137299 A CN 200810137299A CN 101720846 A CN101720846 A CN 101720846A
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- soy bean
- bean dregs
- temperature soy
- tissue protein
- protein
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Abstract
The invention discloses a method for producing soybean tissue protein by using the high-temperature soy bean dregs as the raw material, belonging to the filed of the food processing biotechnology. According to the technical scheme, the method comprises the following steps: dissolving compound protease in water to prepare protease solution, wherein the addition amount of the compound protease is 0.1-0.5 percent of that of the high-temperature soy bean dregs; stirring evenly the high-temperature soy bean dregs and the protease solution in a stirrer, wherein the proportion of the high-temperature soy bean dregs to the protease solution is 1:0.5; and activating the protein in the high-temperature soy bean dregs by decomposing with the protease solution at 30-50 DEG C for 12-20h; extruding the activated high-temperature soy bean dregs into the soybean tissue protein in a soybean tissue protein forming machine; and drying and packaging the soybean tissue protein to obtain the soybean tissue protein product. The high-temperature soy bean dregs are activated by being decomposed with the protease, thus the nitrogen solubility index is increased, and the organization effect and the fibrosis effect of the protein can be improved. The soybean tissue protein product is in the structure of fiber, is chewable and has no bitter flavor and beany flavor. The method has the characteristic of mild reaction condition, is beneficial to improving the ecology and environment and producing the natural products and meets the demands of green chemistry.
Description
Technical field:
The present invention relates to a kind of production method of textured soybean protein, utilize microorganism enzymolysis technology that the high temperature dregs of beans is carried out protein activation, and then production textured soybean protein, the food biotechnology manufacture field belonged to.
Background technology:
China is the cradle of soybean, and soybean yields is at the forefront in the world always.The vegetable protein systematism is the new food-processing method that grows up the seventies.Current, under the situation of animal protein supply wretched insufficiency, the vegetable protein systematism is to improve the human diet structure, and an important directions of high-protein nutritious food is provided.Making histone at present both at home and abroad utilizes low temperature soy meal and protein isolate etc. to do raw material.It is the high temperature dregs of beans that but the dregs of beans that the existing soybean immersion oil processing enterprise of China produces has more than 95%.Because almost all sex change of protein in the high-temperature denatured dregs of beans, high sex change defatted soybean meal is can not shape to be histone, can only make feed.
Disclosed Chinese patent " vegetarian diet meat and production technology thereof " (application number 02155272.X), be with dregs of beans, soybean protein isolate and Gluten be primary raw material through extrusion, and the vegetarian diet meat of making.The raw material that this invention is adopted is low temperature soy meal and soybean protein isolate etc.
Summary of the invention:
The object of the present invention is to provide a kind of is the production method of the textured soybean protein of raw material with the high temperature dregs of beans.It adopts the high temperature dregs of beans is that primary raw material makes.
Comprise in order to reach the production stage that purpose of the present invention takes:
(1) allotment: press the enzyme concentration of 0.1%-0.5% (to the high temperature dregs of beans), with the compound protease enzyme liquid that makes soluble in water.In agitator that mixing of materials is even according to high temperature bean cake powder, enzyme liquid with 1: 0.5 ratio, make it to become loose wet shape material.
(2) protease hydrolyzed activation of protein: at 30-50 ℃ of hydrolysis 12-20 hour.
(3) extrusion: adopt single-screw extrusion machine, rotating speed 200rpm, temperature 70-160 ℃.
(4) drying: vegetarian diet meat is dried to moisture 8% with 70-80 ℃ hot blast.
(5) packing
The present invention compared with prior art because the sex change of protein in the high sex change dregs of beans, nitrogen solubility index reduces, unit weight increases, the systematism effect reduces, extrudate is dispersed, and can not machine-shaping be histone, can only be used as feed.And the present invention is a raw material with the high temperature dregs of beans, adopts protease activated protein, and its soluble nitrogen index content is increased to more than 60%, can improve the systematism and the fibrillatable effect of protein.Make product be fibre structure, be rich in chewiness, no bitter taste and beany flavor.The method has the characteristics of reaction condition gentleness, helps the improvement of ecological and environment, the production of favourable natural prodcuts and meet the requirement of Green Chemistry.
The specific embodiment: press the enzyme concentration of 0.1%-0.5% (to the high temperature dregs of beans), with the compound protease enzyme liquid that makes soluble in water.In agitator, mix with 1: 0.5 ratio according to high temperature bean cake powder, enzyme liquid, make it to become loose wet shape material.Then above-mentioned material is put into the activation of enzymolysis groove, reacted 12-20 hour down at 30-50 ℃.High temperature bean cake powder after the activation is put into textured soybean protein's make-up machine to be processed, control rotating speed 200rpm, inlet temperature, medium temperature, outlet temperature are respectively 70-90 ℃, 100-120 ℃, 140-160 ℃, make the fibre and soya histone in head die head exit.Drying and packing are made textured soybean protein's product.
Claims (1)
1. one kind is the production method of the textured soybean protein of raw material with the high temperature dregs of beans, it is characterized in that protease hydrolyzed activation high temperature dregs of beans protein, with systematism and the fibrillatable effect that improves protein.Wherein enzymatic hydrolysis condition is: the use amount of compound protease is high temperature bean cake powder 0.1%-0.5%, and the high temperature bean cake powder is 1: 0.5 with the ratio that adds entry, temperature 30-50 ℃, and processing time 12-20 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810137299A CN101720846A (en) | 2008-10-13 | 2008-10-13 | Method for producing soybean tissue protein by using high-temperature soy bean dregs as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810137299A CN101720846A (en) | 2008-10-13 | 2008-10-13 | Method for producing soybean tissue protein by using high-temperature soy bean dregs as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101720846A true CN101720846A (en) | 2010-06-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN200810137299A Pending CN101720846A (en) | 2008-10-13 | 2008-10-13 | Method for producing soybean tissue protein by using high-temperature soy bean dregs as raw material |
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| CN (1) | CN101720846A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283309A (en) * | 2010-06-18 | 2011-12-21 | 青岛太阳石食品有限公司 | Preparation process of fibre wiredrawing protein |
| CN102987052A (en) * | 2012-11-30 | 2013-03-27 | 东北农业大学 | Method for preparing high-fibrosis soybean protein |
| CN106538820A (en) * | 2016-10-31 | 2017-03-29 | 江苏全盈生物科技有限公司 | A kind of protein modified method for improving textured protein's chewability and puffed degree |
| CN111838404A (en) * | 2020-08-01 | 2020-10-30 | 黑龙江棒星食品科技股份有限公司 | Method for reducing beany flavor of soybean tissue protein through composite yeast fermentation |
-
2008
- 2008-10-13 CN CN200810137299A patent/CN101720846A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283309A (en) * | 2010-06-18 | 2011-12-21 | 青岛太阳石食品有限公司 | Preparation process of fibre wiredrawing protein |
| CN102987052A (en) * | 2012-11-30 | 2013-03-27 | 东北农业大学 | Method for preparing high-fibrosis soybean protein |
| CN106538820A (en) * | 2016-10-31 | 2017-03-29 | 江苏全盈生物科技有限公司 | A kind of protein modified method for improving textured protein's chewability and puffed degree |
| CN111838404A (en) * | 2020-08-01 | 2020-10-30 | 黑龙江棒星食品科技股份有限公司 | Method for reducing beany flavor of soybean tissue protein through composite yeast fermentation |
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Open date: 20100609 |