CN102396642A - Soybean protein concentrate modification technology based on alcohol method - Google Patents
Soybean protein concentrate modification technology based on alcohol method Download PDFInfo
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- CN102396642A CN102396642A CN2010102844001A CN201010284400A CN102396642A CN 102396642 A CN102396642 A CN 102396642A CN 2010102844001 A CN2010102844001 A CN 2010102844001A CN 201010284400 A CN201010284400 A CN 201010284400A CN 102396642 A CN102396642 A CN 102396642A
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Abstract
The invention discloses a soybean protein concentrate modification technology based on an alcohol method. The soybean protein concentrate modification technology based on an alcohol method comprises the following steps that 1, soybean protein concentrate is extracted and then undergoes a homogenizing reaction; 2, the protein solution obtained by the step 1 is refolded a refolding device; and 3, functional soybean protein concentrate is obtained through sterilization deodorization and high-pressure homogenizing drying. The soybean protein concentrate modification technology based on an alcohol method improves functions of soybean protein concentrate and enlarges a product application field. Compared with the original alkali-extraction and acid-precipitation extraction technology, the soybean protein concentrate modification technology based on an alcohol method has a lower cost, and realizes a better color, a better taste, a wider purpose and zero pollution on the environment.
Description
Technical field
The present invention relates to mostly deep process technology field, especially is a kind of alcohol processed soybean protein concentrate modified technique.
Technical background
FSPC is to be raw material with the low temperature soy meal; Through technologies such as lixiviate, precipitation, ultramicro grinding, functional conversions; Remove the resulting a kind of high-quality natural plant protein of most of non-protide solubility composition, protein content can reach more than 70%, is the natural additive for foodstuff of high-quality.The concentrated albumen-powder of soybeans local flavor and color and luster that the alcohol lixiviation process is produced are better; The protein loss is few, and the product yield is high, and the solvent of use can be recycled; Do not cause environmental pollution; But protein concentrate is more serious at the solvent extraction time variation, and product NSI value has limited the application of protein concentrate greatly 5%～10%.
Summary of the invention
For overcoming the technical deficiency of protein concentrate, the invention provides a kind of product functionality height, low, the non-wastewater discharge of energy consumption, the zero alcohol processed soybean protein concentrate modified technique that pollutes in the serious technology of solvent extraction time variation.
For realizing above-mentioned technical purpose, the present invention realizes through following technical scheme: a kind of alcohol processed soybean protein concentrate modified technique comprises following step:
1), lixiviate:
To hang down big dregs of beans of sex change and alcohol and carry out premixed in proportion, in digester under 60 ℃～70 ℃ environment, lixiviate 70～90 minutes, then through, precipitation, exsolution drying, little abrasive dust are broken in advance, obtain the plain edition FSPC;
2) distillation
The alcohol mixed solution that contains alcohol soluble substance matter that the digester collection dissolves in the lattice is isolated alcohol and syrup mixture through standing sedimentation, double-effect evaporation system;
3) overlapping modification
Step 1) gained FSPC is added acid, alkali, ferment solution as required; Under 40 ℃～60 ℃ environment, carry out 70～90 minutes equal qualitative response; Input to then in the overlapping device at steam pressure 1.0Mpa, the albumen solution weight is newly folding 20 minutes under 280 ℃ of environment of temperature;
4), sterilization deodorization
Protein solution through folding again pumps into disinfection system successively, vacuum system is carried out the sterilization deodorization;
5), high-pressure homogeneous
Carry out homogeneous in the input high pressure homogenizer;
6), drying
Protein solution behind the homogeneous must fully atomize through 38Mpa pressure high-pressure pump and send into drying tower, obtains the functional soybean protein concentrate of high-quality through aseptic packaging.
Above-mentioned said functional soybean protein concentrate is as using protein in the Flour product, and then the temperature of overlapping modification is controlled at 45 ℃ in the step 3), and PH is 6.8.
Above-mentioned said functional soybean protein concentrate is as using protein for baby food, and then the temperature of overlapping modification is controlled at 50 ℃, adds 0.1%～1% protease in the step 3).
Above-mentioned said functional soybean protein concentrate is as using protein for meat products, and then the temperature of overlapping modification is controlled between 40～48 ℃ in the step 3), and PH is controlled at 6.5～7.5.
Technical advantage of the present invention: utilize new process technology and prescription, change and overcome the defective that exists in the production technology that falls behind in the past, improve the functional of FSPC; Enlarge its product applications; More original alkali dissolves the heavy extraction process of acid, and cost is lower, and color and luster, taste, purposes are wider; Realize environmental protection zero pollution, obtain bigger society and economic benefit.
The specific embodiment
(1) alcohol processed soybean protein concentrate extracts the workshop
1, lixiviate: through low temperature desolventizing, fines content is not more than the big dregs of beans of low sex change of 2% (60 mesh sieve), in the continuous flow rate device, adds 1: 1 alcohol of raw material through accurate measurement and carries out premixed, sends into digester by the continuous flow rate device.This digester is that stainless steel is manufactured, in establish the stainless steel stationary grid, be prone to problems such as caking, adhesion according to low sex change dregs of beans, be provided with the special device that several are used for bulk material in the digester.Material is driven by stainless steel chain and does continuous running in ring-like digester; And constantly obtain dredging powder; And the solvent that lixiviate is used (alcohol) pumps into digester with the quantity of 8～10 times of materials by the pump that many stainless steel machineries sealings have explosion-proof performance, fully contacts with the low temperature dregs of rice with reflux type, constantly contacts with material through alcohol; The dissolving flushing, solubility compositions such as the carbohydrate in the dregs of beans dissolve in the lattice with alcohol uniformly penetrating to digester collection.This leaching process approximately needs 70～90 minutes (lixiviate speed and bed depth are adjustable), 60～70 ℃ of extraction temperatures.Through fully lixiviate, washing; Remove the low temperature dregs of rice (protein concentrate) that contain a large amount of alcohol of most solable matters; Carry out preparatory precipitation by uninterruptedly sending into extruder with the stainless steel conveying equipment after the blanking port discharging, the protein concentrate of removing most of alcohol gets into by multilayer and the evapo-separated machine that contains chuck again and carries out exsolution drying.This evapo-separated machine is made up of with indirect vapour exsolution drying layer direct vapour precipitation layer and (is added direct steam pressure 0.4Kpa～0.5Kpa; Indirect steam pressure 2Kpa～3Kpa); The material of oven dry is transported to the micro mist system through wind, and to carry out little abrasive dust broken; Obtain the plain edition FSPC of protein content more than 70%, more than fineness 100 orders, and deliver to warehouse by conveying equipment.
2, distillation: the alcohol mixed solution that contains alcohol soluble substance matter in digester under the infiltration of the washing low temperature dregs of rice is penetrated into the digester collection and dissolves in the lattice; Pump into standing sedimentation in the alcohol blending tank by pump; Remove fine impurities; And the crude alcohol mixture that overflow is got off pumps into the double-effect evaporation system by pump, through the double flash evaporation system heating evaporation (300 ℃ of heating steam pressure 1.2Kpa, temperature) that has chuck.Isolated high-purity alcohol recycles through the freezing alcohol storehouse that is recycled to of condensation; Isolated concentrate then pumps into rotary film evaporator by pump and further separates concentrated; The alcohol concentrate receives rotation, pressure 0.8Kpa, 260 ℃ of effects of temperature in rotary film evaporator; The alcohol gas that from rotary film evaporator, evaporates; Get into the alcohol storehouse through condensing and recycling and recycle, the concentrate that comes out in the thin film evaporator bottom then is that the syrup mixture (oligosaccharide syrup, isoflavones, saponin) of 45%～50% concentration pumps in the syrup storage tank in order to further deep processing.
(2) the functional conversion of FSPC (modification) workshop
This workshop is the crucial workshop section that pure method functional soybean protein concentrate is produced, and the FSPC after the modification can be widely used in industries such as carnivorous processing, beverage, dairy products.
Fully be mixed into fully equal qualitative response in temporary jar by the plain edition FSPC of warehouse output through (adding solution such as acid, alkali, ferment according to different product respectively) that accurate measurement and accurate quantification add; (all the time of qualitative response is generally at 70～90 minutes; Confirm the different homogeneous reaction time according to different cultivars, temperature is at 50 ℃～60 ℃).Get into overlapping device through the abundant reacted protein solution of homogeneous; Protein solution makes protein sequence reconfigure (20 minutes overlapping time through certain pressure and temperature in overlapping device within a certain period of time; Steam pressure 1.0Mpa; 280 ℃ of temperature), make property of protein obtain controlled change according to the different product index.Protein solution through folding again pumps into disinfection system; Through (sterilizing time 40～50 seconds after the sterilization; 170 ℃ of sterilization temperatures), after the vacuum system of entering～0.6Mpa～0.7Mpa is carried out the deodorization condensation, further send into spray drying system again through the homogeneous high-pressure pump.
Protein solution behind the homogeneous must fully atomize through 38Mpa pressure high-pressure pump and send into drying tower; Protein liquid in drying tower after the atomizing fully contacts with the hot blast more than 220 ℃ of entering in the tower; Moment obtains drying; After the collection powder system that the air inducing entering is made up of a plurality of whirlwind is collected, obtain the functional soybean protein concentrate of high-quality through aseptic packaging.
The modified soybean protein concentrate is to add acid, alkali, ferment through this workshop; According to overlapping pressure, temperature Different control, obtain being used for the high-quality functional soybean protein concentrate of the different purposes of meat products (gelation is good, emulsibility good), soya-bean milk products, beverage product (emulsibility is good, good dispersion).
1, in Flour product, uses the modification of protein
The NSI that is used for admixing the protein of Flour product requires about 45%, and its viscosity is little, and it is fast that decentralization is wanted; And to have the agglomerating characteristics that are not easy, such product is used in bakery, instant noodles, the vermicelli better, in modifying process; Temperature is controlled at 45 ℃, and PH is 6.8.
2, baby food is with the modification of protein
Temperature is controlled at 50 ℃, adds 0.1%～1% protease, improves the NSI of protein, reduces its viscosity and gelation.
3, meat products is with the modification of protein
Meat products requires to have certain swelling ability, retentiveness and gelling with protein, so the NSI value of protein is best about 70%, and temperature is controlled between 40 ℃～48 ℃, and PH is controlled between 6.5～7.5.
4, drink is with the modification of albumen
Temperature is controlled at 50 ℃～60 ℃, adds 0.1%～1% protease and cellulase, improves the NSI and the protein content of protein, reduces its viscosity, increases dispersiveness and suspending power.
(3), product the key technical indexes:
1) FSPC: yield>=69%, alcohol consumption≤40kg/ ton material, protein content>=68%, NSI after the modification>=70%.
2) gel-type FSPC: gel strength (20% concentration): 280g.
3) oil-in-water type soybean protein concentrate: emulsifying capacity >=90%, emulsion stability >=90%.
4) decentralized FSPC: jitter time≤30s.
Five, technical characterstic: utilize new process technology and prescription, change and overcome the defective that exists in the production technology that falls behind in the past, improve the functional of FSPC; Enlarge its product applications; More original alkali dissolves the heavy extraction process of acid, and cost is lower, and color and luster, taste, purposes are wider; Realize environmental protection zero pollution, obtain bigger society and economic benefit.
Claims (4)
1. alcohol processed soybean protein concentrate modified technique is characterized in that comprising following step:
1), lixiviate: will hang down big dregs of beans of sex change and alcohol and carry out premixed in proportion, in digester under 60 ℃～70 ℃ environment, lixiviate 70～90 minutes, then through, precipitation, exsolution drying, little abrasive dust are broken in advance, obtain the plain edition FSPC;
2) distillation: the alcohol mixed solution that contains alcohol soluble substance matter that the digester collection dissolves in the lattice is isolated alcohol and syrup mixture through standing sedimentation, double-effect evaporation system;
3) overlapping modification: step 1) gained FSPC is added acid, alkali, ferment solution as required; Under 40 ℃～60 ℃ environment, carry out 70～90 minutes equal qualitative response; Input to then in the overlapping device at steam pressure 1.0Mpa, the albumen solution weight is newly folding 20 minutes under 280 ℃ of environment of temperature;
4), sterilization deodorization: the protein solution through folding again pumps into disinfection system successively, vacuum system is carried out the sterilization deodorization;
5), high-pressure homogeneous: as to carry out homogeneous in the input high pressure homogenizer;
6), drying: the protein solution behind the homogeneous must fully atomize through 38Mpa pressure high-pressure pump and send into drying tower, obtains the functional soybean protein concentrate of high-quality through aseptic packaging.
2. a kind of alcohol processed soybean protein concentrate modified technique according to claim 1 is characterized in that: functional soybean protein concentrate is as using protein in the Flour product, and then the temperature of overlapping modification is controlled at 45 ℃ in the step 3), and PH is 6.8.
3. a kind of alcohol processed soybean protein concentrate modified technique according to claim 1; It is characterized in that: functional soybean protein concentrate is as using protein for baby food, and then the temperature of overlapping modification is controlled at 50 ℃, adds 0.1%～1% protease in the step 3).
4. a kind of alcohol processed soybean protein concentrate modified technique according to claim 1; It is characterized in that: functional soybean protein concentrate is as using protein for meat products; Then the temperature of overlapping modification is controlled between 40 ℃～48 ℃ in the step 3), and PH is controlled at 6.5～7.5.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103193862A (en) * | 2013-04-10 | 2013-07-10 | 北京紫光沃丰生物科技有限公司 | Desolvation tempering method for plant protein containing single or mixed solvent |
| CN104115990A (en) * | 2014-06-17 | 2014-10-29 | 哈尔滨旭康农业高科技有限公司 | Preparation method and high-quality water-soluble soybean protein mixed powder prepared by same |
| CN106417886A (en) * | 2016-10-11 | 2017-02-22 | 临邑禹王植物蛋白有限公司 | Method for preparing soybean protein concentrate |
| CN107624950A (en) * | 2017-11-06 | 2018-01-26 | 山东禹王生态食业有限公司 | A kind of production method of high calcium soybean whey protein |
| CN108850803A (en) * | 2018-06-29 | 2018-11-23 | 湖北口口香食品科技有限公司 | A kind of richness albumen rehabilitation nutrition health-preserving porridge and preparation method |
| CN109463619A (en) * | 2018-06-29 | 2019-03-15 | 湖北口口香食品科技有限公司 | A kind of richness albumen quinoa coarse cereal healthy porridge and preparation method |
| CN114326847A (en) * | 2021-12-29 | 2022-04-12 | 浙江旅游职业学院 | Intelligent pH value regulating and controlling device and method for protein modification research |
-
2010
- 2010-09-17 CN CN2010102844001A patent/CN102396642A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103193862A (en) * | 2013-04-10 | 2013-07-10 | 北京紫光沃丰生物科技有限公司 | Desolvation tempering method for plant protein containing single or mixed solvent |
| CN104115990A (en) * | 2014-06-17 | 2014-10-29 | 哈尔滨旭康农业高科技有限公司 | Preparation method and high-quality water-soluble soybean protein mixed powder prepared by same |
| CN106417886A (en) * | 2016-10-11 | 2017-02-22 | 临邑禹王植物蛋白有限公司 | Method for preparing soybean protein concentrate |
| CN107624950A (en) * | 2017-11-06 | 2018-01-26 | 山东禹王生态食业有限公司 | A kind of production method of high calcium soybean whey protein |
| CN107624950B (en) * | 2017-11-06 | 2021-07-06 | 山东禹王生态食业有限公司 | Production method of high-calcium soybean whey protein |
| CN108850803A (en) * | 2018-06-29 | 2018-11-23 | 湖北口口香食品科技有限公司 | A kind of richness albumen rehabilitation nutrition health-preserving porridge and preparation method |
| CN109463619A (en) * | 2018-06-29 | 2019-03-15 | 湖北口口香食品科技有限公司 | A kind of richness albumen quinoa coarse cereal healthy porridge and preparation method |
| CN114326847A (en) * | 2021-12-29 | 2022-04-12 | 浙江旅游职业学院 | Intelligent pH value regulating and controlling device and method for protein modification research |
| CN114326847B (en) * | 2021-12-29 | 2023-03-21 | 浙江旅游职业学院 | Intelligent pH value regulating and controlling device and method for protein modification research |
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Application publication date: 20120404 |