CN101731442A - Process for producing soy protein for injection - Google Patents
Process for producing soy protein for injection Download PDFInfo
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- CN101731442A CN101731442A CN200910266504A CN200910266504A CN101731442A CN 101731442 A CN101731442 A CN 101731442A CN 200910266504 A CN200910266504 A CN 200910266504A CN 200910266504 A CN200910266504 A CN 200910266504A CN 101731442 A CN101731442 A CN 101731442A
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- soy protein
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Abstract
The invention provides a process for producing soy protein for injection. Degreased low-temperature soy bean meal is used as a raw material, and protein solution is obtained through the treatment of multiple chemical processes. The process comprises the following main production steps: extracting, acid precipitation, alkaline treatment, neutralization, sterilization and flash evaporation, pressure spray and drying. The process has the advantages of lower requirement for production conditions, simple and feasible operation, lower product quality fluctuation, broad market prospect after industrialization and the like.
Description
Affiliated technical field
The present invention relates to a kind of production technology of phytogloibulin, especially a kind of production technology of utilizing soybean production injection globulin.
Background technology
Soybean protein is a globulin, and conventional method gained injection product has many shortcomings: gel strength is poor; Lack gel strength and viscoplasticity, and this be used for injection at product, when rolling meat marine product, ham and sausage, be crucial to the extensibility and the chewiness of product; Emulsification property and water knot power are poor.
Summary of the invention
The production technology that the objective of the invention is to avoid the deficiencies in the prior art and a kind of soy protein for injection is provided.
The technical solution adopted in the present invention is:
A kind of production technology of soy protein for injection is a raw material with the defatted soybean low temperature soy meal, gets protein solution through the number of chemical PROCESS FOR TREATMENT, and main production stage is:
(1) extraction: will hang down the water that defatted soybean temperature dregs of beans adds 9 times of quality, and stir, and add alkali lye and regulate PH to 7.0～8.0; Add sulphite, stir, carry out Separation of Solid and Liquid, get extract;
(2) acid is heavy: add hydrochloric acid in the extract and regulate PH to 3.5～5.0, temperature is lower than 80 ℃, utilizes the glycinin in the isoelectric precipitation extract of soybean protein;
(3) basification: add alkali lye under the high-speed stirred state, the heavy liquid of acid is regulated PH to 9～12, feed direct water vapour heating, temperature remains to 70～80 ℃, processing time 30～50min;
(4) neutralization: the fibrous soybean protein of basification is regulated PH to 6.0～7.0 with hydrochloric acid;
(5) sterilization flash distillation: the glycinin slurries after the modification feed live (open) steam and are heated to 120 ℃ of sterilizations, utilize flash system that the temperature of slurries is reduced to 60～70 ℃ after the sterilization;
(6) pressure spray dryer: the glycinin slurries through high-pressure spray-drying, are got the injection glycinin.
The technical solution adopted in the present invention also comprises: added alkali lye is the food-grade sodium hydroxide solution of mass percent 10%; Added hydrochloric acid is that concentration is 10% food grade salt acid solution; Described sulphite is food-grade sodium sulfite or sodium hydrogensulfite.
Technical scheme gained injection glycinin of the present invention is the curdled milk state.
Best-of-breed technology scheme of the present invention is: pH is 4.4～4.5 temperature during acidifying, is lower than 70 ℃; PH during basification is 9～11.
If pH be lower than 9 viscoplasticity can be not enough, if pH is higher than 12, browning reactions will appear, also can increase the salinity in the finished product, and albumen can be hydrolyzed, thereby reduce viscosity.Albumen regains water-soluble state, can occur the Partial Protein molecule simultaneously and form fibre structure, the result, albumen obtains irreducible water characteristic and gel formation ability, can think that by stirring and prolonging in time, globulin changes into fibrin, because portion's soybean protein splits, and globulin fluffs diffusing.
Compared with prior art, advantage of the present invention is: good water-soluble, the gel generative capacity of this production method product tool, in conjunction with the soybean aqueous soluble protein of outlet capacity and emulsification property.Water constraint characteristic rise to 300 to 330% product gel strengths by mill run 200-220% and emulsifying ability good, when being used for meat packing injection and other food processings.The working condition requirement of this production technology is lower, operation is simple, the product quality fluctuation is less, and the market prospects after the industrialization are wide.
The specific embodiment
A kind of production technology of soy protein for injection is a raw material with the defatted soybean low temperature soy meal, gets protein solution through the number of chemical PROCESS FOR TREATMENT, and main production stage is:
(1) extraction: will hang down the water that defatted soybean temperature dregs of beans adds 9 times of quality, and stir, and add alkali lye and regulate PH to 7.0～8.0; Add sulphite, stir, carry out Separation of Solid and Liquid, get extract;
(2) acid is heavy: add hydrochloric acid in the extract and regulate PH to 3.5～5.0, temperature is lower than 80 ℃, utilizes the glycinin in the isoelectric precipitation extract of soybean protein;
(3) basification: add alkali lye under the high-speed stirred state, the heavy liquid of acid is regulated PH to 9～12, feed direct water vapour heating, temperature remains to 70～80 ℃, processing time 30～50min;
(4) neutralization: the fibrous soybean protein of basification is regulated PH to 6.0～7.0 with hydrochloric acid;
(5) sterilization flash distillation: the glycinin slurries after the modification feed live (open) steam and are heated to 120 ℃ of sterilizations, utilize flash system that the temperature of slurries is reduced to 60～70 ℃ after the sterilization;
(6) pressure spray dryer: the glycinin slurries through high-pressure spray-drying, are got the injection glycinin.
Added alkali lye is the food-grade sodium hydroxide solution of mass percent 10%.
Described sulphite is food-grade sodium sulfite or food-grade sodium hydrogensulfite.
Added hydrochloric acid is that concentration is 10% food grade salt acid solution.
Gained injection glycinin is the curdled milk state.
Step is preferably regulated PH to 4.4～4.5 in (2), and operating temperature is lower than 70 ℃.
Preferably the heavy liquid of acid is regulated PH to 9～11 in the step (3).
Embodiment
The big dregs of beans 100g of weighing low temperature is dissolved in the 900g water, uses 10% food-grade NaOH to adjust the pH to 7.6 of solution, and temperature is adjusted to 45 ℃, add sodium sulfite (according to dry substance mixture 0.2 ‰), keep 30min.Centrifugation obtains the soya-bean milk liquid of liquid phase.Gained soya-bean milk liquid is adjusted to isoelectric pH to 4.45 with 10% food grade hydrochloric acid, leaves standstill 10 minutes.Add 30% food-grade NaOH and regulate pH to 10 under the high-speed stirred state, feed the live (open) steam heating, temperature remains to 70～80 ℃, processing time 30～50min.
Neutralization: alkali treatment liquid pH is adjusted to 6.8 with hydrochloric acid.
The sterilization flash distillation: the glycinin slurries after the modification feed live (open) steam and are heated to 120 ℃ of sterilizations, utilize flash system that the temperature of slurries is reduced to 65 ℃ after the sterilization, carry out high-pressure spray-drying.
Claims (7)
1. the production technology of a soy protein for injection is a raw material with the defatted soybean low temperature soy meal, gets protein solution through the number of chemical PROCESS FOR TREATMENT, it is characterized in that main production stage is:
(1) extraction: will hang down the water that defatted soybean temperature dregs of beans adds 9 times of quality, and stir, and add alkali lye and regulate PH to 7.0～8.0; Add sulphite, stir, carry out Separation of Solid and Liquid, get extract;
(2) acid is heavy: add hydrochloric acid in the extract and regulate PH to 3.5～5.0, temperature is lower than 80 ℃, utilizes the glycinin in the isoelectric precipitation extract of soybean protein;
(3) basification: add alkali lye under the high-speed stirred state, the heavy liquid of acid is regulated PH to 9～12, feed direct water vapour heating, temperature remains to 70～80 ℃, processing time 30～50min;
(4) neutralization: the fibrous soybean protein of basification is regulated PH to 6.0～7.0 with hydrochloric acid;
(5) sterilization flash distillation: the glycinin slurries after the modification feed live (open) steam and are heated to 120 ℃ of sterilizations, utilize flash system that the temperature of slurries is reduced to 60～70 ℃ after the sterilization;
(6) pressure spray dryer: the glycinin slurries through high-pressure spray-drying, are got the injection glycinin.
2. the production technology of a kind of soy protein for injection according to claim 1 is characterized in that added alkali lye is the food-grade sodium hydroxide solution of mass percent 10%.
3. the production technology of a kind of soy protein for injection according to claim 1 is characterized in that described sulphite is food-grade sodium sulfite or food-grade sodium hydrogensulfite.
4. the production technology of a kind of soy protein for injection according to claim 1 is characterized in that added hydrochloric acid is that concentration is 10% food grade salt acid solution.
5. the production technology of a kind of soy protein for injection according to claim 1 is characterized in that gained injection glycinin is the curdled milk state.
6. the production technology of a kind of soy protein for injection according to claim 1 is characterized in that preferably regulating PH to 4.4～4.5 in the step (2), and operating temperature is lower than 70 ℃.
7. the production technology of a kind of soy protein for injection according to claim 1 is characterized in that preferably the heavy liquid of acid being regulated PH to 9～11 in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009102665047A CN101731442B (en) | 2009-12-31 | 2009-12-31 | Process for producing soy protein for injection |
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| CN2009102665047A CN101731442B (en) | 2009-12-31 | 2009-12-31 | Process for producing soy protein for injection |
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| CN101731442A true CN101731442A (en) | 2010-06-16 |
| CN101731442B CN101731442B (en) | 2013-11-27 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202809A (en) * | 2013-01-05 | 2013-07-17 | 安徽农业大学 | 11S soybean antigen protein injection and preparation method thereof |
| CN103957724A (en) * | 2011-11-30 | 2014-07-30 | Otc有限责任公司 | Method for producing a protein hydrolysate |
| CN104041655A (en) * | 2014-06-16 | 2014-09-17 | 新疆西部牧业股份有限公司 | Method for producing isolated soy protein |
| CN108935916A (en) * | 2018-07-24 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of soybean protein online acid sedate fixed method and technique |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171951B (en) * | 2006-11-03 | 2012-03-14 | 吉林省光泰生物蛋白技术有限公司 | Method for producing organic concentration protein of soybean |
| CN101238846A (en) * | 2008-01-18 | 2008-08-13 | 王雪源 | Mung bean pea edible separation protein and producing method thereof |
| CN101455263A (en) * | 2008-12-24 | 2009-06-17 | 湖北省云梦龙云蛋白食品有限公司 | Soybean protein isolation protein for injection and production method thereof |
| CN101497912A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Method for producing soy protein isolate special for dairy |
-
2009
- 2009-12-31 CN CN2009102665047A patent/CN101731442B/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103957724A (en) * | 2011-11-30 | 2014-07-30 | Otc有限责任公司 | Method for producing a protein hydrolysate |
| CN103202809A (en) * | 2013-01-05 | 2013-07-17 | 安徽农业大学 | 11S soybean antigen protein injection and preparation method thereof |
| CN104041655A (en) * | 2014-06-16 | 2014-09-17 | 新疆西部牧业股份有限公司 | Method for producing isolated soy protein |
| CN108935916A (en) * | 2018-07-24 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of soybean protein online acid sedate fixed method and technique |
| CN108935916B (en) * | 2018-07-24 | 2022-03-08 | 山东禹王生态食业有限公司 | Method and process for stabilizing soybean protein by online acid precipitation |
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| CN101731442B (en) | 2013-11-27 |
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Effective date of registration: 20190115 Address after: 257500 North of the Spillway River east of Huafeng Road, Kenli District, Dongying City, Shandong Province Patentee after: Shandong Wan De Fu Biotechnology Co., Ltd. Address before: 257000 Lihe Road 187, Kenli County, Dongying City, Shandong Province Patentee before: Shandong Wonderful Industrial Group Co., Ltd. |