CN101828629A - Method for preparing soybean protein by utilizing high-temperature defatted soybean meals - Google Patents
Method for preparing soybean protein by utilizing high-temperature defatted soybean meals Download PDFInfo
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- CN101828629A CN101828629A CN 201010161753 CN201010161753A CN101828629A CN 101828629 A CN101828629 A CN 101828629A CN 201010161753 CN201010161753 CN 201010161753 CN 201010161753 A CN201010161753 A CN 201010161753A CN 101828629 A CN101828629 A CN 101828629A
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- 238000000034 method Methods 0.000 title claims abstract description 26
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- 239000000376 reactant Substances 0.000 claims description 28
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- 239000003513 alkali Substances 0.000 claims description 16
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- 238000004108 freeze drying Methods 0.000 claims description 15
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- 235000013305 food Nutrition 0.000 claims description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
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- 238000004519 manufacturing process Methods 0.000 claims description 4
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- 238000001694 spray drying Methods 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 2
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Abstract
The invention discloses a method for preparing soybean protein by utilizing high-temperature defatted soybean meals, comprising the following steps of: (1) grinding the high-temperature defatted soybean meals by using a grinder, weighing a certain amount of soybean powder, adding to ethanol with the concentration of 30-80 percent according to the proportion of the mass and volume ratio of 1:3, stirring for 0.5-1.5 hours, filtering, and drying solids; (2) adding the soybean powder obtained from the step (1) to water according to the proportion of the solid-liquid ratio of 1:10-1:20, regulating a pH value to 7.0-10.0, and stirring for 1-2 hours to obtain soybean meal pulp, wherein the soybean protein contained in the obtained soybean meal pulp has the mass percent of 2.3%-4.6%; (3) adding 1-9 per thousand of sodium bisulfite to the soybean meal pulp obtained from the step (2); (4) putting the soybean meal pulp obtained from the step (3) on a colloid mill to be homogenized for 10 minutes according to the emulsifier adding amount of 1-9 per thousand, and then carrying out heat treatment to obtain reaction liquid in a continuous heat treatment device at the temperature of 110-160 DEG C for 10-150 seconds; and (5) cooling the reaction liquid obtained from the steps (4), then carrying out alkali-solution and acid-isolation to extract the soybean protein, dialyzing the pulp liquid of the obtained soybean protein, and drying to obtain target protein. The method has simple and convenient operation, continuous process and industrialized and large-scale application value; the obtained target protein is enhanced in functionalities, such as dissolvability and emulsifiability, to a certain extent; and in addition, the obtained product has good taste without beany flavor.
Description
Technical field
The present invention relates to field of food, specifically is a kind of method of producing soybean protein with the high temperature de-fatted soybean dregs.
Background technology
The raw material of producing soybean protein at present both at home and abroad is mainly defatted soybean meal.The defatted soybean meal price is higher, utilizes its soybean protein of producing to have certain beany flavor, and local flavor is relatively poor, has limited it in Application in Food.
Soybean obtains soybean cake through behind the high-temperature high-pressure expressed oil, and soybean cake again behind the high temperature precipitation, obtains the high temperature de-fatted soybean dregs by the organic solvent immersion oil.With produce soybean protein raw material---low temperature soy meal is compared, owing to experienced high temperature action, sex change has taken place to the high temperature de-fatted soybean dregs in its protein in process of production, nitrogen solubility index is relatively poor, the protein dissolution rate only is 27.42%.Be mainly used in feed, and few in Application in Food, and be only limited to fermentation food.Contain 45%～52% protein, 10%～15% compound sugar, 20%～25% polysaccharide and cellulose in the high temperature de-fatted soybean dregs approximately, therefore higher development and value are arranged.
Research about the high temperature de-fatted soybean dregs both at home and abroad mainly concentrates on three aspects.(1) utilize high temperature dregs of beans production alcohol to wash protein concentrate.The lipidated protein that this method gained alcohol is washed protein concentrate is low, and nitrogen solubility index is poor, and color is gloomy.(2) utilize the method for protease hydrolyzed to extract protein in the high temperature de-fatted soybean dregs.This method can make protein stripping more in the dregs of beans, but solubility is lower, and the product that obtains of method mostly is polypeptide thus.(3) utilize ultrasonic processing to extract soybean protein in the high temperature de-fatted soybean dregs.Utilize ultrasonic energy, cavitation and mechanism, can improve the dissolution rate of protein, ultrasonic there is potential hazard in human body, low dosage is ultrasonic to be potential carcinogenic and teratogenesis shape factor, and different frequency, the different sound intensity have certain harm to Different Individual, is not suitable for large-scale continuous production.
Summary of the invention
The objective of the invention is to inefficiencies and industrialized defective at existing method, a kind of method of producing soybean protein with the high temperature de-fatted soybean dregs is provided, obtain excellent flavor, and dissolubility, emulsibility soybean protein preferably, can be used in the production and processing of food.
Method of producing soybean protein with the high temperature de-fatted soybean dregs of the present invention may further comprise the steps:
(1) stirs 0.5～1.5h in the ethanol with high temperature de-fatted soybean dregs and bean powder adding 30%～80%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs, bean powder, 30%～80% ethanol is 1kg: 2L～1kg: 4L;
(2) step (1) gained mixture was added in the entry by mass ratio in 1: 10～1: 20, regulate pH value to 7～10, stir 1～2h, obtain the dregs of beans slurries, the mass percent of soybean protein is 2.3%～4.6% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 1 ‰～9 ‰;
(4) be that 1 ‰ of bean powder quality～9 ‰ is crossed colloid mill homogeneous 10min with step (3) gained slurries by the emulsifying agent addition, again in apparatus for continous heat treatment with 110～160 ℃ of temperature, time 10～150s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, drying.
In the step (1), reclaim ethanol, use the rotary evaporator evaporation and concentration, obtain the accessory substance molasses.
In the step (2), regulate the pH value with HCl and NaOH;
In the step (4), adopt emulsifying agent monoglyceride or lecithin to carry out colloid mill
(in 5, described drying mode is freeze drying or spray-drying to step.
The soybean protein that obtains for example aspects such as ham, sausage, Hamburg steak, chocolate and beverage that to be applied to processing food.
Though improving the reason of albumen dissolution rate in the high temperature de-fatted soybean dregs, the present invention also is not very clear, but can suppose that heat treatment among the present invention makes the soybean protein that thermal denaturation takes place form a kind of soluble poly collective, the emulsifying agent that adds has played a kind of effect of hydrotropy, thereby has improved nitrogen solubility index; The present invention adopts ethanol elution high temperature dregs of beans, and adds the sodium hydrogensulfite with reproducibility, thereby suppresses the Maillard reaction that protein and polysaccharide take place in the heat treatment process, to improve the color of product; The reason that gained soy protein products of the present invention has a well emulsify may be that Maillard reaction has taken place for the protein in the dregs of beans and polysaccharide in the heat treatment process, make to connect hydrophilic glycosyl in the partially protein molecule, thereby improved the dissolubility and the emulsibility of product; In the heat treatment process in the dregs of beans lipase obtain passivation, the flash tank device of apparatus for continous heat treatment has been removed fishy smell components such as a part of phenol, aldehyde, has improved the local flavor of product to a certain extent.
The present invention adopts kjeldahl determination to measure protein content, the computational methods of protein leaching rate are as follows: get the solution of soybean meal that a certain amount of various physical means is handled the back gained, the centrifugal 30min of 6000r/min, get supernatant, Kjeldahl is measured supernatant protein, and the ratio of supernatant protein content and not centrifugal protein total content i.e. the protein leaching rate of this dregs of beans.
The present invention adopts emulsifying activity index (EAI) and stable emulsifying index (ESI) evaluation product emulsibility.Method is as follows: the protein solution with 1ml Semen setariae oil and 3.0ml0.1% prepares emulsion, under the room temperature on the high speed dispersion homogenizer with fixed shear speed 15000rpm homogeneous 1min, take out 100 μ l emulsion from the emulsion lower curtate rapidly then, dilute with 5ml0.1%SDS solution, behind mixing on the whirlpool mixed instrument, measure absorbance in 500nm immediately then.The absorbance of measuring 0min (is designated as A
0), the absorbance during 10min (is designated as A
10).Emulsifying activity and the emulsion stability of representing soybean protein with EAI and ESI:
ESI(min)＝A
0/(A
0-A
10)×10。
The present invention adopts colour difference meter to measure the color of product.Adopt total color difference Δ E to estimate the color of product.Δ E value is more little, and the expression product colour is shallow more.
The relative prior art of the present invention has following advantage and beneficial effect: (1) utilizes the high temperature de-fatted soybean dregs to extract soybean protein in the present invention, albumen dissolution rate height, emulsibility is good, gained protein product free from beany flavor, and the spray-drying products obtained therefrom has fine solubility.(2) the inventive method is a kind of physical means, safe and feasible; She Ji continuous heat treatment apparatus is simple to operate voluntarily, can produce continuously.(3) utilize method to compare with other high temperature dregs of beans, the present invention has the application prospect of industrialization, scale.
The specific embodiment
Embodiment 1:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 30% or 60% or 80%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 30% or 60% or 80% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 1:
Table 1
As can be seen from Table 1, along with the rising of concentration of alcohol, high temperature defatted soybean cake protein leaching rate drops to 76.11% by 79.63%, but color takes on a new look to some extent, and dissolubility and emulsibility also all increase, excellent flavor.
Embodiment 2:
(1) stirs 0.5h or 1h or 1.5h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 2:
Table 2
As can be seen from Table 2, along with the prolongation of mixing time, high temperature defatted soybean cake protein leaching rate and dissolubility change little, but color has very big change, and emulsibility also all increases, excellent flavor.
Embodiment 3:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 2L or 1kg: 3L or 1kg: 4L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 3:
Table 3
As can be seen from Table 3, along with the increase of bean powder, ethanol mass volume ratio, high temperature defatted soybean cake protein leaching rate changes little, but color has very big change, and dissolubility increases, and emulsibility changes little, excellent flavor.
Embodiment 4:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing was added in the entry by mass ratio in 1: 10 or 1: 15 or 1: 20, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 2.3% or 3.45% or 4.6% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 4:
Table 4
As can be seen from Table 4, along with the increase of oven dry thing, water quality ratio, high temperature defatted soybean cake protein leaching rate improves a lot, but color makes moderate progress, and dissolubility and emulsibility change little, excellent flavor.
Embodiment 5:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 7 or 9 or 10 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 5:
Table 5
As can be seen from Table 5, along with the rising of pH, high temperature defatted soybean cake protein leaching rate improves a lot, but color variation gradually, dissolubility and emulsibility have downward trend, excellent flavor.
Embodiment 6:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1h or 1.5h or 2h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 6:
Table 6
As can be seen from Table 6, along with the prolongation of mixing time, high temperature defatted soybean cake protein leaching rate raises to some extent, but surpasses after the 1.5h, and the rising amplitude is little.Other indexs change little with the prolongation of mixing time.
Embodiment 7:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 1 ‰ or 5 ‰ or 9 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 7:
Table 7
As can be seen from Table 7, along with the increase of sodium hydrogensulfite addition, high temperature defatted soybean cake protein leaching rate descends to some extent, but color improves gradually, and dissolubility and emulsibility have downward trend, and the sodium hydrogensulfite addition reaches at 9% o'clock, and local flavor is relatively poor.
Embodiment 8:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 1 ‰ or 5 ‰ or 9 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 8:
As can be seen from Table 8, along with the increase of monoglyceride addition, high temperature defatted soybean cake protein leaching rate improves a lot, and change color is little, and dissolubility and emulsibility make moderate progress, excellent flavor.
Table 8
Embodiment 9:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 1 ‰ or 5 ‰ or 9 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by the lecithin addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 9:
Table 9
As can be seen from Table 9, along with the increase of lecithin addition, high temperature defatted soybean cake protein leaching rate improves a lot, and change color is little, and dissolubility and emulsibility make moderate progress, excellent flavor.
Embodiment 10:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 110 ℃ of temperature or 140 ℃ or 160 ℃, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 10:
Table 10
As can be seen from Table 10, along with the increase of heat treatment temperature, high temperature defatted soybean cake protein leaching rate rises earlier and descends, and color is variation gradually, and dissolubility and emulsibility also present the downward trend again that rises earlier, excellent flavor.
Embodiment 11:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 10s or 90s or 150s heat-treat, and obtain reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 11:
Table 11
As can be seen from Table 11, along with the increase of heat treatment time, high temperature defatted soybean cake protein leaching rate rises earlier and descends, and color is variation to some extent, and dissolubility and emulsibility also present the downward trend again that rises earlier, excellent flavor.
Embodiment 12:
(1) stirs 1h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 60%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 60% ethanol is 1kg: 3L;
(2) step (1) gained oven dry thing is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 5 ‰;
(4) be that 5 ‰ of bean powder quality is crossed colloid mill homogeneous 10min with step (3) gained slurries by going alone the ester addition, again in apparatus for continous heat treatment with 140 ℃ of temperature, time 90s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, and spray is done.Result such as table 12:
Table 12
As can be seen from Table 12, adopt the spray-drying mode, the color and the better flavor of gained high temperature defatted soybean cake protein.
Comparing embodiment 1:
(1) high temperature de-fatted soybean dregs bean powder is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.45% in the described slurries;
(2) step (1) gained slurries are crossed colloid mill homogeneous 10min, obtain homogeneous slurry;
(3) step (2) gained homogeneous slurry is carried out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 13:
Table 13
As can be seen from Table 13, for prior art, high temperature defatted soybean cake protein leaching rate, local flavor and emulsibility are relatively poor, and the color of albumen still can be accepted.
Comparing embodiment 2:
(1) low-temperature defatted big dregs of beans bean powder is added in the entry by mass ratio at 1: 15, regulate pH value to 9 with NaOH, stir 1.5h, obtain the dregs of beans slurries, the mass percent of soybean protein is 3.75% in the described slurries;
(2) step (1) gained homogeneous slurry is carried out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, freeze-drying.Result such as table 14:
Table 14
As can be seen from Table 14, the albumen leaching rate of defatted soybean meal is up to 85.65%, and color and luster is better, but beany flavor is with dense.Emulsibility is general.
Application example:
Raw meat is thawed, be cut into the fritter of 3～5cm, under 4 ℃ of conditions, pickle 2～3d, cut then and mix with salt, phosphate, natrium nitrosum.The meat of pickling is cut at a high speed with frozen water and is mixed 2～3min, adding soybean protein, show condition, sugar, spice, carragheen that the embodiment 1 that accounts for meat quality 2% or comparing embodiment 1 or comparing embodiment 2 obtain then cuts at a high speed and mixes 3min, add at last and account for meat quality 10% starch and cut and mix 2min, be the PVDC casing bowel lavage of 2.7cm then with folding length, put into pressure cooker cooking disinfection (115 ℃, 25min, 2.5atm), reduce to room temperature with running water after taking the dish out of the pot, promptly obtain the product ham sausage.Form expert evaluation group with 10 people, each assessment officer accepts professional training and guidance in advance, with reliability and the science of result under the situation that guarantees this peanut assessment officer.The smell of prescribed product, color and luster, elasticity, flavour and tissue morphology can only be among (1,2,3,4,5) value, to represent different ranks, mark as every gained with 10 assessment officers' mean value.Evaluation result such as table 15.
Table 15
As can be seen from Table 15, adopt the ham sausage of this patent method gained soybean protein preparation being better than the defatted soybean cake protein aspect smell, the elasticity, both are similar aspect flavour and tissue morphology, but relatively poor aspect color and luster.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. method of producing soybean protein with the high temperature de-fatted soybean dregs is characterized in that may further comprise the steps:
(1) stirs 0.5～1.5h in the ethanol with high temperature de-fatted soybean dregs bean powder adding 30%～80%, suction filtration, solid oven dry; The mass volume ratio of high temperature de-fatted soybean dregs bean powder, 30%～80% ethanol is 1kg: 2L～1kg: 4L;
(2) step (1) gained oven dry thing was added in the entry by mass ratio in 1: 10～1: 20, regulate pH value to 7～10, stir 1～2h, obtain the dregs of beans slurries, the mass percent of soybean protein is 2.3%～4.6% in the described slurries;
(3) step (2) gained dregs of beans slurries are added the sodium hydrogensulfite that accounts for dregs of beans slurries quality 1 ‰～9 ‰;
(4) be that 1 ‰ of bean powder quality～9 ‰ is crossed colloid mill homogeneous 10min with step (3) gained slurries by the emulsifying agent addition, again in apparatus for continous heat treatment with 110～160 ℃ of temperature, time 10～150s heat-treats, and obtains reactant liquor;
(5) with after the cooling of step (4) gained reactant liquor, carry out the heavy soybean protein that extracts of the molten acid of alkali, the gained soy bean proteinous soln is dialysed, drying.
2. method according to claim 1 is characterized in that in the step (1), reclaims ethanol, uses the rotary evaporator evaporation and concentration, obtains the accessory substance molasses.
3. method according to claim 1 and 2 is characterized in that in the step (2), regulates the pH value with HCl and NaOH.
4. method according to claim 3 is characterized in that in the step (4), adopts emulsifying agent monoglyceride or lecithin to carry out colloid mill.
5. method according to claim 1 is characterized in that in the step (5), described drying mode is freeze drying or spray-drying.
6. the soybean protein that obtains of the described method of one of claim 1～5.
7. the described soybean protein of claim 6 is in the production and processing Application in Food.
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| CN102389021A (en) * | 2011-11-02 | 2012-03-28 | 华南理工大学 | Preparation method of soybean protein special for dairy product |
| CN102429089A (en) * | 2011-11-02 | 2012-05-02 | 华南理工大学 | Calcium-resistant soyabean protein and preparation method thereof |
| CN102796610A (en) * | 2012-08-18 | 2012-11-28 | 湘西老爹生物有限公司 | Production technology for extracting eucommia oil and eucommia protein from eucommia kernels |
| CN103053786A (en) * | 2012-12-17 | 2013-04-24 | 华南理工大学 | Preparation method for low-phytic acid calcium-tolerant soybean protein |
| CN103783255A (en) * | 2014-01-27 | 2014-05-14 | 长沙理工大学 | Method for extracting protein from byproduct of oil extraction of snakegourd fruit seeds |
| CN110122654A (en) * | 2019-06-19 | 2019-08-16 | 山东御馨生物科技有限公司 | A kind of cleaning processing method of soybean protein |
| CN116172062A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Fermented dairy product and preparation method thereof |
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| CN102389021A (en) * | 2011-11-02 | 2012-03-28 | 华南理工大学 | Preparation method of soybean protein special for dairy product |
| CN102429089A (en) * | 2011-11-02 | 2012-05-02 | 华南理工大学 | Calcium-resistant soyabean protein and preparation method thereof |
| CN102389021B (en) * | 2011-11-02 | 2012-12-26 | 华南理工大学 | Preparation method of soybean protein special for dairy product |
| CN102796610A (en) * | 2012-08-18 | 2012-11-28 | 湘西老爹生物有限公司 | Production technology for extracting eucommia oil and eucommia protein from eucommia kernels |
| CN103053786A (en) * | 2012-12-17 | 2013-04-24 | 华南理工大学 | Preparation method for low-phytic acid calcium-tolerant soybean protein |
| CN103783255A (en) * | 2014-01-27 | 2014-05-14 | 长沙理工大学 | Method for extracting protein from byproduct of oil extraction of snakegourd fruit seeds |
| CN103783255B (en) * | 2014-01-27 | 2015-07-15 | 长沙理工大学 | Method for extracting protein from byproduct of oil extraction of snakegourd fruit seeds |
| CN110122654A (en) * | 2019-06-19 | 2019-08-16 | 山东御馨生物科技有限公司 | A kind of cleaning processing method of soybean protein |
| CN116172062A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Fermented dairy product and preparation method thereof |
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