CN102550798B - Method for manufacturing low-salt hydrolyzed vegetable protein - Google Patents
Method for manufacturing low-salt hydrolyzed vegetable protein Download PDFInfo
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- CN102550798B CN102550798B CN201010613303.2A CN201010613303A CN102550798B CN 102550798 B CN102550798 B CN 102550798B CN 201010613303 A CN201010613303 A CN 201010613303A CN 102550798 B CN102550798 B CN 102550798B
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Abstract
The invention discloses a method for manufacturing low-salt hydrolyzed vegetable protein. The method comprises the following steps of: mechanically crushing a vegetable protein raw material to 20-100 meshes, and mixing with water; controlling the temperature to be between 55 and 85 DEG C for 10 to 60 minutes, heating to a temperature of between 95 and 120 DEG C for 10 to 120 minutes; adding neutral protease and flavored enzyme to be cultured for 8 to 24 hours; adding papain to be hydrolyzed for 50 to 120 hours; centrifuging to obtain supernatant; and drying the supernatant to prepare the hydrolyzed vegetable protein. According to the method, the hydrolyzed vegetable protein with low salt content, high transformation rate, no bitter taste, good solubility, and excellent flavor and taste can be extracted efficiently in a short time.
Description
Technical field
The present invention relates to a kind of preparation method of hydrolyzed vegetable protein, particularly relate to a kind of method that enzymatic isolation method makes low-salt hydrolyzed vegetable protein.
Background technology
Protein hydrolysate is divided into two kinds: HAP and hydrolyzed vegetable protein.Take animal protein as the HAP that raw material is produced, due to the problem such as rabid ox disease, bird flu, aftosa of frequent generation in recent years, there is many safety risks.And vegetable protein sources enriches, there is not the safety issue of above-mentioned animal protein, therefore HAP is more and more hydrolyzed vegetable protein and replaces.
Traditional hydrolyzed vegetable protein (HVP) technique is with hydrochloric acid acidolysis production at ambient pressure, the hydrolyzed vegetable protein that this method is produced can produce harmful substance 3-chloro-1,2-propane diols (MCP), 1, the chloro-2-propyl alcohol (DCP) of 3-bis-etc., even if most of MCP, the DCP in HVP can dispel by distillation under vacuum, alkali neutralisation by some patent documents, but also have a small amount of remaining in the final product, cause and there is certain potential safety hazard.In addition, the HVP produced with hydrochloric acid reacts due to acid-base neutralization, and the chlorion in hydrochloric acid is converted into sodium chloride and salt, thus causes in final product containing a large amount of salt, and too much absorption salt can be certain on the healthy generation of people impact, hypertension and angiocardiopathy may be caused.Therefore salt content is higher also limit the use of this series products in non-salty product field.Also have some patent documents to replace hydrochloric acid hydrolysis to produce HVP by adopting sulfuric acid or phosphoric acid, although avoid high sodium chloride content in the final product, the HVP produced in this way is of poor quality, and product has bitter taste.
The multiplex AMS of existing zymolysis technique, protease are degraded to the starch in vegetable protein, protein, some method enzymolysis times are shorter, be generally several hours or 3-5 days, but its albumen low conversion rate (only having 20-45%) and have that bitter taste, mouthfeel are bad, poorly water-soluble; Although some zymolysis technique albumen conversion ratios are relatively high, but its enzymolysis time long (7-15 days), and long-time enzymolysis increases causing the possibility of microbial contamination, thus have to add a large amount of salt to reach the effect of bacteria growing inhibiting, cause salt content in final products higher.
Existing zymolysis technique is in concrete operations, generally that HTHP boiling or next step heating of normal pressure are with the tertiary structure destroying protein to the process in early stage of protein raw material, the shortcoming done like this is due to direct high-temperature heating, temperature raises too fast, make the first sex change of plant surface protein, have impact on stripping and the sex change of its internal protein on the contrary, thus make extending heating time, especially HTHP boiling, not only the time is long, also cost is added accordingly, also higher to the requirement of equipment.After early stage processes, although some patents can adopt multiple enzyme hydrolysis, often have ignored the biology enzyme pretreating process in early stage, do like this and the vigor of biology enzyme can not be made fully to strengthen, be also unfavorable for next step enzymolysis.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of enzymatic isolation method and makes the method for low-salt hydrolyzed vegetable protein, and can extract salt content low, conversion ratio is high transitory efficient, local flavor good without bitter taste, solubility and all good hydrolyzed vegetable protein product of mouthfeel.
In order to solve the problems of the technologies described above, the present invention takes following technical scheme:
A preparation method for low-salt hydrolyzed vegetable protein, is characterized in that: it comprises the following steps:
A plant protein material mechanical crushing to 20-100 order, mixes with water by ();
(b) temperature control 55-85 DEG C, time 10-60 minute, is then warming up to 95-120 DEG C, time 10-120 minute;
C () adds neutral proteinase and food flavor enzyme carries out cultivation 8-24 hour;
D () adds papain and carries out enzymolysis 50-120 hour;
E () is centrifugal obtains supernatant liquor.
In described step (a), the proportion of plant protein material and water is 1: 10-1: 5.
In described step (c), neutral proteinase is formed through fermentation refinement by the bacterial classification of aspergillus niger, enzyme activity is not less than 30000u/g, addition is the 0.5-5% of material protein content, preferred 1-3%, and food flavor enzyme is formed through fermentation refinement by the bacterial classification of aspergillus oryzae, enzyme activity is not less than 2000u/g, addition is the 0.5-5% of material protein content, preferred 1-3%, and hydrolysis temperature is 45-60 DEG C; In described step (d), papain is separated by immature pawpaw emulsion, and enzyme activity is not less than 4.0 × 10
5u/g, addition is the 0.5-5% of material protein content, preferred 1-3%, and hydrolysis temperature is 45-60 DEG C, the preferred 50-100 hour of enzymolysis time.
Selected plant protein material is the one or any combination of soybean protein raw material, gluten protein raw material, zein raw material, peanut protein raw material, cottonseed protein raw material, ricin raw material.Preferred skimmed soybean protein raw material.
The method can also comprise the steps that supernatant liquor is dried to powder by (f), and selected drying means can have spraying dry, or freeze drying, or vacuum drying.Preferably spray drying.
The present invention has following beneficial effect:
1, a direct step high-temperature heating is changed into two step heating, be first warming up to 55-85 DEG C by albumen stripping, then be warming up to 95-120 DEG C by protein denaturation.Because the process in early stage of protein is relatively good, thus improve the amino acid converting rate of final products within a short period of time, also correspondingly reduce energy consumption.
2, unique biology enzyme pretreating process in early stage is adopted, namely neutral proteinase is added and food flavor enzyme carries out cultivation operation, the vigor of biology enzyme is fully strengthened, adopt multiple enzyme to act synergistically and can break the ordered structure of protein, make original at more intramolecular nonpolar groups because being exposed to molecular surface, be more conducive to lower step enzymolysis; Be micromolecular peptide class and amino acid by the protein digestion in the protein raw materials such as soybean, thus improve protein utilization and amino-acid production rate to greatest extent; Reduce the content of bitter peptides in product to greatest extent, improve the local flavor of product.The enzymolysis process design of this uniqueness, make the reaction time shorter, amino acid converting rate >=55% of final products, mean molecule quantity, below 5000, is easy to absorption of human body and flavor taste is all good, also maintains the low saline salinity of product simultaneously.
Detailed description of the invention
Below by specific embodiment, the present invention will be further described.
Embodiment one:
Choose skimmed soybean protein, be crushed to by 20 orders with pulverizer, take 200g crushed material, be positioned in glass three-necked bottle, add soft water 1000g, heat in electric heating cover, temperature controls in the scope of 55-70 DEG C, keeps 20 minutes.Be warming up to 100-120 DEG C again, keep 60 minutes.Then cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.5-6.0, add the food flavor enzyme 2.0g extract from aspergillus oryzae and each 6.0g of the neutral proteinase extract from aspergillus niger, effect 8-15 hour.Add papain 2.5g, effect 60-90 hour.Then be warmed up to 85 DEG C, keep 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 7.5%, amino acid nitrogen content is greater than the albumen powder that 4.0%, NaCl content is less than 6.1%.
Embodiment two:
Choose skimmed soybean protein, be crushed to by 40 orders with pulverizer, take 200g crushed material, be positioned in glass three-necked bottle, add soft water 2000g, heat in electric heating cover, temperature controls in the scope of 70-85 DEG C, keeps 60 minutes.Be warming up to 100-120 DEG C again, keep 100-120 minute.Then cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.5-6.0, add the food flavor enzyme 6.0g extract from aspergillus oryzae and each 2.0g of the neutral proteinase extract from aspergillus niger, act on 20 hours.Add papain 2.0g, effect 50-80 hour.Then be warmed up to 85 DEG C, keep 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 8.0%, amino acid nitrogen content is greater than the albumen powder that 4.5%, NaCl content is less than 6.5%.
Embodiment three:
Choose soybean protein, be crushed to by 100 orders with pulverizer, take 300g crushed material, be positioned in glass three-necked bottle, add soft water 2000g, heat in electric heating cover.Be raised to 65-75 DEG C to temperature, keep 50 minutes.Be warming up to 100-110 DEG C again, keep 100-110 minute, cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.2-6.0, add the food flavor enzyme 1.5g extract from aspergillus oryzae and each 15g of the neutral proteinase extract from aspergillus niger, effect 16-24 hour.Add papain 9.0g, effect 60-80 hour.Then be warmed up to 85 DEG C, keep 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 12.0%, amino acid nitrogen content is greater than the albumen powder that 6.8%, NaCl content is less than 5.25%.
Embodiment four:
Choose zein, be crushed to by 40-60 order with pulverizer, take 200g crushed material, be positioned in glass three-necked bottle, add soft water 1200g, heat in electric heating cover.Be raised to 65-85 DEG C to temperature, keep 60 minutes.Be warming up to 95-100 DEG C again, keep 50-60 minute, cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.2-6.0, add the food flavor enzyme 10g extract from aspergillus oryzae and each 1g of the neutral proteinase extract from aspergillus niger, effect 8-20 hour.Add papain 10g, effect 50-80 hour, is warmed up to 85 DEG C, keeps 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant freeze drying.Can obtain total nitrogen content and be greater than 8.3%, amino acid nitrogen content is greater than the albumen powder that 4.6%, NaCl content is less than 6.4%.
Embodiment five:
Choose gluten protein, take 200g, be positioned in glass three-necked bottle, add soft water 2000g, heat in electric heating cover.Be raised to 60-70 DEG C to temperature, keep 60 minutes.Be warming up to 95-100 DEG C again, keep 50-60 minute, cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.2-6.0, add the food flavor enzyme 3.7g extract from aspergillus oryzae and each 7.0g of the neutral proteinase extract from aspergillus niger, effect 16-24 hour.Add papain 4.0g, effect 60-80 hour, is warmed up to 85 DEG C, keeps 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 11.5%, amino acid nitrogen content is greater than the albumen powder that 6.5%, NaCl content is less than 6.8%.
Embodiment six:
Choose peanut protein, take 250g, be positioned in glass three-necked bottle, add soft water 2000g, heat in electric heating cover.Be raised to 60-70 DEG C to temperature, keep 60 minutes.Be warming up to 95-100 DEG C again, keep 30-40 minute.Cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.3-6.0, add the food flavor enzyme 2g extract from aspergillus oryzae and each 3.0g of the neutral proteinase extract from aspergillus niger, effect 8-15 hour.Add papain 2.3g, effect 50-80 hour, is warmed up to 85 DEG C, keeps 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant vacuum drying.Can obtain total nitrogen content and be greater than 7.2%, amino acid nitrogen content is greater than the albumen powder that 4.0%, NaCl content is less than 6.5%.
Embodiment seven:
Choose cottonseed protein, take 200g, be positioned in glass three-necked bottle, add soft water 1800g, heat in electric heating cover.Be raised to 50-60 DEG C to temperature, keep 30 minutes.Be warming up to 100-105 DEG C again, keep 80 minutes.Cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.3-6.0, add the food flavor enzyme 8g extract from aspergillus oryzae and each 7g of the neutral proteinase extract from aspergillus niger, effect 8-15 hour.Add papain 1g, effect 80-100 hour, is warmed up to 85 DEG C, keeps 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 6.4%, amino acid nitrogen content is greater than the albumen powder that 3.6%, NaCl content is less than 6.7%.
Embodiment eight:
Choose ricin, take 250g, be positioned in glass three-necked bottle, add soft water 1800g, heat in electric heating cover.Be raised to 50-55 DEG C to temperature, keep 35 minutes.Be warming up to 100-105 DEG C again, keep 100 minutes.Cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.5-6.0, add the food flavor enzyme 2.5g extract from aspergillus oryzae and each 7.5g of the neutral proteinase extract from aspergillus niger, effect 8-15 hour.Add papain 2.5g, act on 120 hours, be warmed up to 85 DEG C, keep 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 6.0%, amino acid nitrogen content is greater than the albumen powder that 3.3%, NaCl content is less than 6.0%.
Embodiment nine:
Choose skimmed soybean protein and peanut protein, respectively take 125g, be positioned in glass three-necked bottle, add soft water 1800g, heat in electric heating cover.Be raised to 50-55 DEG C to temperature, keep 35 minutes.Be warming up to 100-105 DEG C again, keep 100 minutes.Cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.5-6.0, add the food flavor enzyme 3g extract from aspergillus oryzae and each 5.0g of the neutral proteinase extract from aspergillus niger, effect 8-15 hour.Add papain 3.0g, act on 120 hours, be warmed up to 85 DEG C, keep 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 7.6%, amino acid nitrogen content is greater than the albumen powder that 4.2%, NaCl content is less than 6.0%.
Embodiment ten:
Choose soybean protein raw material, gluten protein raw material, zein raw material, peanut protein raw material, cottonseed protein raw material, each 20.8g of ricin raw material, be positioned in glass three-necked bottle, add soft water 1800g, heat in electric heating cover.Be raised to 50-55 DEG C to temperature, keep 35 minutes.Be warming up to 100-105 DEG C again, keep 100 minutes.Cool to 45-60 DEG C, with liquid caustic soda adjustment pH value to 6.5-6.0, add the food flavor enzyme extract from aspergillus oryzae, each 3.0g of the neutral proteinase extract from aspergillus niger, effect 8-15 hour.Add papain 3.0g, act on 120 hours, be warmed up to 85 DEG C, keep 30 minutes by enzyme-deactivating.Centrifuge, gets supernatant spraying dry.Can obtain total nitrogen content and be greater than 7.5%, amino acid nitrogen content is greater than the albumen powder that 4.0%, NaCl content is less than 6.1%.
Above embodiment measures amino acid converting rate >=55%, and mean molecule quantity is below 5000, and taste flavor is all good.
Claims (10)
1. a preparation method for low-salt hydrolyzed vegetable protein, is characterized in that comprising the following steps:
A plant protein material mechanical crushing to 20-100 order, mixes with water by (); The proportion of plant protein material and water is 1: 10-1: 5;
(b) temperature control 55-85 DEG C, time 10-60 minute, is then warming up to 95-120 DEG C, time 10-120 minute;
C () adds neutral proteinase and food flavor enzyme carries out cultivation 8-24 hour;
D () adds papain and carries out enzymolysis 50-120 hour;
E () is centrifugal obtains supernatant liquor;
In described step (c), neutral proteinase is formed through fermentation refinement by the bacterial classification of aspergillus niger, enzyme activity is not less than 30000u/g, addition is the 0.5-5% of material protein content, food flavor enzyme is formed through fermentation refinement by the bacterial classification of aspergillus oryzae, enzyme activity is not less than 2000u/g, and addition is the 0.5-5% of material protein content, and hydrolysis temperature is 45-60 DEG C; In described step (d), papain is separated by immature pawpaw emulsion, and enzyme activity is not less than 4.0 × 10
5u/g, addition is the 0.5-5% of material protein content, and hydrolysis temperature is 45-60 DEG C.
2. the preparation method of low-salt hydrolyzed vegetable protein according to claim 1, it is characterized in that: in described step (c), the addition of neutral proteinase is the 1-3% of material protein content, and the addition of food flavor enzyme is the 1-3% of material protein content; In described step (d), papain dosage is the 1-3% of material protein content, and enzymolysis time is 50-100 hour.
3. the preparation method of low-salt hydrolyzed vegetable protein according to claim 1 and 2, is characterized in that: selected plant protein material is the one or any combination of soybean protein raw material, gluten protein raw material, zein raw material, peanut protein raw material, cottonseed protein raw material, ricin raw material.
4. the preparation method of low-salt hydrolyzed vegetable protein according to claim 3, is characterized in that: selected plant protein material is skimmed soybean protein raw material.
5. the preparation method of low-salt hydrolyzed vegetable protein according to claim 1 and 2, is characterized in that: it also comprises the steps: that supernatant liquor is dried to powder by (f).
6. the preparation method of low-salt hydrolyzed vegetable protein according to claim 5, is characterized in that: in described step (f), and drying is spraying dry or freeze drying or vacuum drying.
7. the preparation method of low-salt hydrolyzed vegetable protein according to claim 3, is characterized in that: it also comprises the steps: that supernatant liquor is dried to powder by (f).
8. the preparation method of low-salt hydrolyzed vegetable protein according to claim 7, is characterized in that: in described step (f), and drying is spraying dry or freeze drying or vacuum drying.
9. the preparation method of low-salt hydrolyzed vegetable protein according to claim 4, is characterized in that: it also comprises the steps: that supernatant liquor is dried to powder by (f).
10. the preparation method of low-salt hydrolyzed vegetable protein according to claim 9, is characterized in that: in described step (f), and drying is spraying dry or freeze drying or vacuum drying.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103875888B (en) * | 2012-12-20 | 2016-02-10 | 安琪酵母股份有限公司 | Plant protein powder, its preparation method and comprise its flavouring |
| CN103652513B (en) * | 2013-12-11 | 2015-07-15 | 天津商业大学 | Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment |
| CN106135933A (en) * | 2015-04-13 | 2016-11-23 | 浙江科技学院 | A kind of biodegradation reduces salted duck egg white salinity and the method for quality control |
| CN105685366A (en) * | 2016-01-28 | 2016-06-22 | 山东众山生物科技有限公司 | Preparation method of vegetable protein polypeptide liquid |
| CN105925651B (en) * | 2016-07-08 | 2019-10-25 | 黑龙江省科学院大庆分院 | A kind of preparation method of Chinese fiber crops seed dregs of rice polypeptide |
| CN106962592A (en) * | 2017-05-09 | 2017-07-21 | 北京理工大学 | A kind of sterile long-acting enzyme solution of vegetable protein |
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