CN102763761A - Method for preparing enzymolysis low-sodium soybean isolated protein - Google Patents
Method for preparing enzymolysis low-sodium soybean isolated protein Download PDFInfo
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- CN102763761A CN102763761A CN2012102349287A CN201210234928A CN102763761A CN 102763761 A CN102763761 A CN 102763761A CN 2012102349287 A CN2012102349287 A CN 2012102349287A CN 201210234928 A CN201210234928 A CN 201210234928A CN 102763761 A CN102763761 A CN 102763761A
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Abstract
The invention discloses a method for preparing enzymolysis low-sodium soybean isolated protein. According to the method, the novel high-quality soybean isolated protein product is prepared by performing extracting on high-quality bean pulp raw materials, performing acid precipitation, neutralizing, drying and the like, and adding auxiliary materials of enzyme, calcium and the like. The enzymolysis low-sodium soybean isolated protein is high in emulsifying property and instant property and high in calcium content, and can be used as a food additive to increase the nutritive value of added products.
Description
Technical field
The present invention relates to the preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type of soybean protein isolate extractive technique.
Background technology
By very wide application, but for satisfying the demand in market, different types of product is by in succession exploitation as a kind of food additives for soybean protein isolate.Among the preparation technology of soybean protein isolate, in need add NaOH acid value neutralization when heavy with workshop section with acid, cause the sodium element content in the soybean protein isolate product high.
Sodium ion is present in blood of human body and the body fluid, becomes the total amount of contained sodium ion in the human body to be about 60g, and wherein 80% is present in extracellular fluid, promptly in blood plasma and intercellular fluid.They are keeping playing important effect aspect human body osmotic pressure, acid-base balance and the water balance.But Excessive Intake has a lot of harm, mainly shows: cause that the human blood voltage rise is high; Plasma cholesterol raises, promotes atherosclerotic; Suppress the respiratory tract cell activity; Accelerate bone calcium and lose, be prone to suffer from osteoporosis, zoopery shows, gives the high salt feed of rabbit feeding after 12 months, and its bone density reduces by 50%; Sodium ion increases in the body, will cause the face cell dehydration, thereby cause skin aging, increases wrinkle.Destroy stomach lining, bring out cancer of the stomach.Reduce saliva, make lysozyme minimizing in the oral cavity, increase virus and germ chance in the infection of the upper respiratory tract.
Summary of the invention
The objective of the invention is to, solve the high drawback of soybean protein isolate product sodium content on the existing market, utilization proteolysis technology on original technology basis makes soybean protein isolate more be prone to absorption of human body.
The present invention adopts following proposal:
The preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type may further comprise the steps:
Alkali is carried: defatted soybean meal extracted, and the PH 7.6-7.8 of a collection, 51 ℃-53 ℃ of extraction temperature, solid water is than 1: (8～10), and isolated bean dregs carry out two collections, the PH7.2 of two collections, and 50 ℃ of extraction temperature, the solid water ratio is 1: (5～6);
Acid is heavy: under 45 ℃, in the feed liquid that is extracted into, add hydrochloric acid, regulate PH=4.4 ± 0.5, the heavy 30min of acid obtains protein curd through separating;
Neutralization: protein curd adds water and squeezes into neutralizing tank; Add the calcium hydroxide of solid content meter 1.5%4.0%, the potassium hydroxide of solid content meter 0.1%-0.5%, this dish 60 of solid content meter 0.2%-0.5%; After high-speed stirred is stablized to PH; Be neutralized to PH6.8 ± 0.2 with NaOH, 25 ℃ of neutral temperatures;
Enzymolysis: the feed liquid after will neutralizing adds the protease of solid content meter 0.1%-0.5% in the enzymolysis case, and hydrolysis temperature is controlled at 50-70 ℃, enzymolysis case liquid level 900mm;
Sterilization, enzyme goes out: in sterilizer, sterilize, sterilization back protein liquid gets into flash tank, carries out negative pressure and concentrates and take off raw meat;
Dry: behind the feed liquid homogeneous, and squeeze in the spray drying tower through high-pressure pump with the high pressure of 25Mpa-30Mpa and to atomize, dehydrate with 170 ℃-180 ℃ hot-airs, the albumen powder of collection is packed to pan tank after dedusting, screen analysis.
In drying process, feed liquid is through homogenizer homogeneous under the pressure of 18Mpa-20Mpa.
Step is sunk in described acid, to carry out under the condition of agitator speed 60r/min.
Step is sunk in described acid, before adding hydrochloric acid, add proper quantity of defoaming agent to eliminate soya-bean milk because the significant foam that stirring forms.
When sterilizer is sterilized, interior steam pressure 0.6Mpa, 145 ℃ of temperature, sterilization 12S-14S.
Concentrate when taking off raw meat in the flash tank negative pressure, in the flash tank is-vacuum of 0.06Mpa-0.03Mpa 70 ℃ of temperature.
Advantage of the present invention is following:
1, emulsibility: this soybean protein isolate product is a surfactant, and it can reduce water and oil surface tension, can reduce the surface tension of water and air again.Be easy to form stable emulsion.
2, instant capacity: soybean protein isolate is littler peptide through enzyme hydrolysis, and molecule is converted into the littler molecule that is prone to absorption, transforms by the big molecule that is difficult for absorbing in the product, makes product more be prone to disperse and dissolving.
3, trophism: through adding auxiliary material, adjustment product technology makes that calcium content increases in the product, the soybean protein isolate that this calcium content is high add in the product can product trophism.
The specific embodiment
Embodiment 1
Alkali is carried: the employing defatted soybean meal is a raw material, water extracting soybean protein, and the pH value of a collection is controlled at 7.6, and extraction temperature is 51 ℃; The solid water ratio is 1: 8, separates through horizontal type screw settling centrifuge, and bean dregs are carried out two collections; PH is 7.2,50 ℃ of extraction temperature, and the solid water ratio is 1: 5;
Acid is heavy: under 45 ℃, in the feed liquid that is extracted into, add hydrochloric acid, regulate PH=3.9, with acid deposition 30min under the condition of agitator speed 60r/min, before adding hydrochloric acid, add proper quantity of defoaming agent to eliminate soya-bean milk owing to stirring the significant foam that forms; Acid is heavy to obtain protein curd after centrifugal separator separates;
Neutralization: add water to protein curd; Separate through machine for decomposing and smashing and to deliver to neutralizing tank after broken; When treating that the neutralizing tank feed liquid reaches certain liquid level, add the calcium hydroxide of solid content meter 1.5%, the potassium hydroxide of solid content meter 0.1%, this dish 60 of solid content meter 0.2%, high-speed stirred to the stable back of PH is neutralized to PH6.6 with NaOH; 25 ℃ of neutral temperatures, temperature mainly lean on the interior chilled water of neutralizing tank chuck to regulate;
Enzymolysis: the feed liquid after will neutralizing is thrown the enzymolysis case into, and from the protease of enzymatic vessel to enzymolysis case adding solid content meter 0.1%, hydrolysis temperature is controlled at 50, enzymolysis case liquid level 900mm simultaneously;
Sterilization, enzyme goes out: enzymolysis liquid is delivered to sterilizer after piping filter filters; Feeding pressure in the sterilizer is the live (open) steam of 0.6Mpa, makes material under 145 ℃, heating 12S quick sterilization; Sterilization back protein liquid gets into flash tank; Under the vacuum of-0.06Mpa, carry out negative pressure in about 70 ℃ of temperature and concentrate and take off raw meat, extract out through pump and filter laggard high-pressure pump;
Dry: feed liquid, and is squeezed in the spray drying tower through high-pressure pump with the high pressure of 25Mpa and to be atomized carrying out homogeneous under the pressure of 18Mpa through high pressure homogenizer, dehydrates with 170 ℃ hot-airs; Albumen powder is collected by the sedimentation of cyclone separator group at the bottom of the tower; Then by the blower fan discharging, the albumen powder of collection is drawn onto sack cleaner by wind to used heat wind, is deposited to vibratory sieve; After screen analysis goes out fine powder, pack to pan tank.
Embodiment 2
Alkali is carried: the employing defatted soybean meal is a raw material, water extracting soybean protein, and the pH value of a collection is controlled at 7.8, and extraction temperature is 53 ℃; The solid water ratio is 1: 10, separates through horizontal type screw settling centrifuge, and bean dregs are carried out two collections; PH is 7.2,50 ℃ of extraction temperature, and the solid water ratio is 1: 6;
Acid is heavy: under 45 ℃, in the feed liquid that is extracted into, add hydrochloric acid, regulate PH=4.9, with acid deposition 30min under the condition of agitator speed 60r/min, before adding hydrochloric acid, add proper quantity of defoaming agent to eliminate soya-bean milk owing to stirring the significant foam that forms; Acid is heavy to obtain protein curd after centrifugal separator separates;
Neutralization: add water to protein curd; Separate through machine for decomposing and smashing and to deliver to neutralizing tank after broken; When treating that the neutralizing tank feed liquid reaches certain liquid level, add the calcium hydroxide of solid content meter 4.0%, the potassium hydroxide of solid content meter 0.5%, this dish 60 of solid content meter 0.5%, high-speed stirred to the stable back of PH is neutralized to PH7 with NaOH; 25 ℃ of neutral temperatures, temperature mainly lean on the interior chilled water of neutralizing tank chuck to regulate;
Enzymolysis: the feed liquid after will neutralizing is thrown the enzymolysis case into, and from the protease of enzymatic vessel to enzymolysis case adding solid content meter 0.5%, hydrolysis temperature is controlled at 70, enzymolysis case liquid level 900mm simultaneously;
Sterilization, enzyme goes out: enzymolysis liquid is delivered to sterilizer after piping filter filters; Feeding pressure in the sterilizer is the live (open) steam of 0.6Mpa, makes material under 145 ℃, heating 14S quick sterilization; Sterilization back protein liquid gets into flash tank; Under the vacuum of 0.03Mpa, carry out the concentrated raw meat that takes off of negative pressure in about 70 ℃ of temperature, extract out through pump and filter laggard high-pressure pump;
Dry: feed liquid, and is squeezed in the spray drying tower through high-pressure pump with the high pressure of 30Mpa and to be atomized carrying out homogeneous under the pressure of 20Mpa through high pressure homogenizer, dehydrates with 180 ℃ hot-airs; Albumen powder is collected by the sedimentation of cyclone separator group at the bottom of the tower; Then by the blower fan discharging, the albumen powder of collection is drawn onto sack cleaner by wind to used heat wind, is deposited to vibratory sieve; After screen analysis goes out fine powder, pack to pan tank.
Claims (6)
1. the preparation method of the low sodium soybean protein isolate of enzymolysis type is characterized in that, may further comprise the steps:
Alkali is carried: defatted soybean meal extracted, and the PH7.6-7.8 of a collection, 51 ℃-53 ℃ of extraction temperature, solid water is than 1: (8～10), and isolated bean dregs carry out two collections, the PH7.2 of two collections, and 50 ℃ of extraction temperature, the solid water ratio is 1: (5～6);
Acid is heavy: under 45 ℃, in the feed liquid that is extracted into, add hydrochloric acid, regulate PH=4.4 ± 0.5, the heavy 30min of acid obtains protein curd through separating;
Neutralization: protein curd adds water and squeezes into neutralizing tank; Add the calcium hydroxide of solid content meter 1.5%-4.0%, the potassium hydroxide of solid content meter 0.1%-0.5%, this dish 60 of solid content meter 0.2%-0.5%; After high-speed stirred is stablized to PH; Be neutralized to PH6.8 ± 0.2 with NaOH, 25 ℃ of neutral temperatures;
Enzymolysis: the feed liquid after will neutralizing adds the protease of solid content meter 0.1%-0.5% in the enzymolysis case, and hydrolysis temperature is controlled at 50-70 ℃, enzymolysis case liquid level 900mm;
Sterilization, enzyme goes out: in sterilizer, sterilize, sterilization back protein liquid gets into flash tank, carries out negative pressure and concentrates and take off raw meat;
Dry: behind the feed liquid homogeneous, squeeze in the spray drying tower through high-pressure pump and to atomize, dehydrate with 170 ℃-180 ℃ hot-airs, the albumen powder of collection is packed to pan tank after dedusting, screen analysis.
2. the preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type as claimed in claim 1 is characterized in that, in drying process, feed liquid is through homogenizer homogeneous under the pressure of 18Mpa-20Mpa.
3. the preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type as claimed in claim 1 is characterized in that, step is sunk in described acid, to carry out under the condition of agitator speed 60r/min.
4. the preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type as claimed in claim 1 is characterized in that, step sink in described acid, before adding hydrochloric acid, adds proper quantity of defoaming agent to eliminate the significant foam that soya-bean milk forms owing to stirring.
5. the preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type as claimed in claim 1 is characterized in that, when sterilizer is sterilized, and interior steam pressure 0.6Mpa, 145 ℃ of temperature, sterilization 12S-14S.
6. the preparation method of the low sodium soybean protein isolate of a kind of enzymolysis type as claimed in claim 1 is characterized in that, concentrates when taking off raw meat in the flash tank negative pressure, and be the vacuum of 0.06Mpa-0.03Mpa in the flash tank, 70 ℃ of temperature.
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| CN2012102349287A CN102763761A (en) | 2012-06-21 | 2012-06-21 | Method for preparing enzymolysis low-sodium soybean isolated protein |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478404A (en) * | 2013-09-02 | 2014-01-01 | 东北农业大学 | Method and device applied to drying process of soybean protein isolate |
| CN104351463A (en) * | 2014-12-01 | 2015-02-18 | 黑龙江省大豆技术开发研究中心 | Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein |
| CN104542980A (en) * | 2013-10-16 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Foaming agent, foamed milk and preparation method of foamed milk |
| CN105341315A (en) * | 2015-10-30 | 2016-02-24 | 陈祖秋 | Protein hydrolyzate preparation technology |
| CN107047923A (en) * | 2017-05-19 | 2017-08-18 | 山东禹王生态食业有限公司 | A kind of preparation method of soybean protein isolate |
| CN107348094A (en) * | 2017-08-30 | 2017-11-17 | 山东禹王生态食业有限公司 | A kind of production method of soybean protein isolate |
| CN107439788A (en) * | 2017-08-30 | 2017-12-08 | 山东禹王生态食业有限公司 | A kind of production method of the soybean protein isolate of low sodium content |
| CN115474649A (en) * | 2022-09-21 | 2022-12-16 | 山东御馨生物科技股份有限公司 | Vegetable protein and preparation method thereof |
-
2012
- 2012-06-21 CN CN2012102349287A patent/CN102763761A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478404A (en) * | 2013-09-02 | 2014-01-01 | 东北农业大学 | Method and device applied to drying process of soybean protein isolate |
| CN103478404B (en) * | 2013-09-02 | 2015-08-26 | 东北农业大学 | For a kind of method in soybean protein isolate dry run and device |
| CN104542980A (en) * | 2013-10-16 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Foaming agent, foamed milk and preparation method of foamed milk |
| CN104351463A (en) * | 2014-12-01 | 2015-02-18 | 黑龙江省大豆技术开发研究中心 | Method for improving emulsifying property of isolated soybean protein under acidic condition, and products of isolated soybean protein |
| CN105341315A (en) * | 2015-10-30 | 2016-02-24 | 陈祖秋 | Protein hydrolyzate preparation technology |
| CN107047923A (en) * | 2017-05-19 | 2017-08-18 | 山东禹王生态食业有限公司 | A kind of preparation method of soybean protein isolate |
| CN107348094A (en) * | 2017-08-30 | 2017-11-17 | 山东禹王生态食业有限公司 | A kind of production method of soybean protein isolate |
| CN107439788A (en) * | 2017-08-30 | 2017-12-08 | 山东禹王生态食业有限公司 | A kind of production method of the soybean protein isolate of low sodium content |
| CN115474649A (en) * | 2022-09-21 | 2022-12-16 | 山东御馨生物科技股份有限公司 | Vegetable protein and preparation method thereof |
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Application publication date: 20121107 |