CN102987052A - Method for preparing high-fibrosis soybean protein - Google Patents
Method for preparing high-fibrosis soybean protein Download PDFInfo
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Abstract
The invention relates to a method for preparing high-fibrosis soybean protein, belonging to the technical field of soybean protein processing. The method comprises the following steps of (1) crushing defatted soybeans serving as a raw material, adding water, mixing the crushed raw material with the water to prepare a fermentation medium, then autoclaving and cooling the fermentation medium, then inoculating activated mixed bacteria into the sterilized fermentation medium, and performing solid state fermentation to obtain a fermentation product; and (2) drying the fermentation product obtained in the step (1), crushing the fermentation product, performing humidity adjustment, and performing high moisture extrusion to obtain the fibrosis soybean protein. According to the method, simple equipment is needed, the operation is safe, the cost is low and the environment is protected, the content of anti-nutrient substances is low, or the anti-nutrient substances are eliminated, and the prepared high-fibrosis soybean protein is uniform and consistent in texture, good in sense, high in fibrosis degree, good in elasticity, toughness and chewy feeling, and does not have bitterness and beany flavor.
Description
Technical field
The invention belongs to the soybean protein processing technique field, relate in particular to a kind of preparation method of high fibrillatable soybean protein.
Background technology
The endonuclease capable of microorganism solid fermentation secretion is effectively degraded or is eliminated the anti-nutrient substances such as trypsin inhibitor, phytic acid, soybean haemoglutinin, lipoxidase and urase in the dregs of beans, and can improve the character of the macromolecular substances such as protein in the dregs of beans, for follow-up high-humidity extruded is prepared; The high-humidity extruded process technology is a kind of high temperature, short time processing method, the multiple operating units such as mixing, stirring, fragmentation, heating, boiling, sterilization and moulding can be finished simultaneously, can obtain the fibrillatable soybean protein.
Existing people studies the standby fibrillatable soybean protein of high-humidity extruded legal system both at home and abroad, and Isobe etc. (1987) under high humidity, produce real fibrous colloid histone with defatted soy flour for the first time.Correlation and the Changing Pattern of extrusion process parameters, organoleptic attribute and architectural characteristic in the high-moisture fibrillatable soybean protein production technology Lin(2001) etc. have been studied.The result shows: for operating parameter and product sensory characteristic, moisture is the factor more even more important than extrusion temperature, (60%-65%) causes higher product temperature and die pressure than low moisture content, the product quality is harder, anti-chews thereby make, have stronger adherence and better fibre structure, improve moisture and extrusion temperature the product water imbibition is strengthened.Yao etc. (2004) produce meaty food take soybean protein, corn gluten protein and unmodified cereal starch as material extruding under water content 60%-72% condition, adopt the fiber of the method measurement products of fluorescence deviation to form.Kang Lining etc. (2007) are take edible defatted soybean meal as raw material, and under humidity of materials 35%-55% condition, technological parameter is on the impact of system pressure and moment of torsion in the research extrusion fiber process.And solid state fermentation has no report in conjunction with the research that high-humidity extruded prepares the fibrillatable soybean protein, and the method that existing high-humidity extruded prepares the fibrillatable soybean protein exists that fibrosis is low, the problem such as anti-nutrient substance content height in the product.
Summary of the invention
Technical problem to be solved by this invention is to overcome above-mentioned the deficiencies in the prior art, and a kind of preparation method of high fibrillatable soybean protein is provided, and reaches the purpose of the high fibrillatable soybean protein of preparation.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of preparation method of high fibrillatable soybean protein, the method may further comprise the steps: add water after (1) pulverizes defatted soybean meal and be mixed and made into fermentation medium, amount of water and defatted soybean meal mass ratio 0.5-2.5mL/g, fermentation medium is carried out cooling off behind the autoclaving, the plant lactobacillus of activation and bacillus subtilis be inoculated in the fermentation medium after the sterilization with the ratio of 1:1 carry out solid state fermentation, obtain tunning, described fermentation time 20-60h, inoculum concentration is the 6-10% of fermentation medium quality, fermentation temperature 20-40 ℃; (2) carrying out moisture after the tunning oven dry that step (1) is obtained, the pulverizing regulates, then carry out high-humidity extruded, namely get the fibrillatable soybean protein, the moisture content that described tunning is regulated behind the moisture is 20-60%, 130-170 ℃ of sleeve temperature, soybean protein isolate addition 20-60%, screw speed 140-180r/min.
Described amount of water and defatted soybean meal mass ratio 1.23mL/g.
Described solid state fermentation preferred parameter is: fermentation time 36h, inoculum concentration is 7% of fermentation medium quality, 30.3 ℃ of fermentation temperatures.
Described high-humidity extruded preferred parameter is: the moisture content that tunning is regulated behind the moisture is 50%, 153.2 ℃ of sleeve temperature, soybean protein isolate addition 35.5%, screw speed 160r/min.
The inventive method is on the basis of microorganism solid fermentation, adopt the high-humidity extruded method that raw material is processed, under high temperature, high pressure, strong shearing force effect, protein generation sex change, intramolecular height rule space arrangement changes, secondary key in the protein molecule is destroyed, and peptide bond is loosely organized, is easy to stretch.In the protein denaturation process, be subjected to the effect of directive force, protein molecule aligns with certain orientation, at last at the extruder outlet place because temperature, pressure jump, moisture sharply evaporates, and produces certain expanded and fibrillatable soybean protein of formation porous.This method has that required process equipment is simple, cost is low, and anti-nutrient substance content is low, the fibrillatable soybean protein quality uniformity that obtains, and sense organ is good, and fibrosis is high, and high resilience, toughness and anti-chewiness are without the characteristics of bitter taste and beany flavor.
Description of drawings
Fig. 1 is the process route chart of the inventive method
Fig. 2 fermentation time and liquid ratio are alternately to the response surface of sensory evaluation scores
Fig. 3 fermentation time and fermentation temperature are alternately to the response surface of sensory evaluation scores
Fig. 4 liquid ratio and inoculum concentration are alternately to the response surface of sensory evaluation scores
Fig. 5 liquid ratio and fermentation temperature are alternately to the response surface of sensory evaluation scores
Fig. 6 inoculum concentration and fermentation temperature are alternately to the response surface of sensory evaluation scores
Fig. 7 material moisture and sleeve temperature are alternately to the response surface of systematism degree
Fig. 8 material moisture and soybean protein isolate addition are alternately to the response surface of systematism degree
Fig. 9 material moisture and screw speed are alternately to the response surface of systematism degree
Figure 10 sleeve temperature and screw speed are alternately to the response surface of systematism degree
The specific embodiment
Below in conjunction with accompanying drawing the specific embodiment of the invention is described in detail,
A kind of preparation method of high fibrillatable soybean protein, the method may further comprise the steps: add water after (1) pulverizes defatted soybean meal and be mixed and made into fermentation medium, amount of water and defatted soybean meal mass ratio 0.5-2.5mL/g, fermentation medium is carried out cooling off behind the autoclaving, the plant lactobacillus of activation and bacillus subtilis be inoculated in the fermentation medium after the sterilization with the ratio of 1:1 carry out solid state fermentation, obtain tunning, described fermentation time 20-60h, inoculum concentration is the 6-10% of fermentation medium quality, fermentation temperature 20-40 ℃; (2) carrying out moisture after the tunning oven dry that step (1) is obtained, the pulverizing regulates, then carry out high-humidity extruded, namely get the fibrillatable soybean protein, the moisture content that described tunning is regulated behind the moisture is 20-60%, 130-170 ℃ of sleeve temperature, soybean protein isolate addition 20-60%, screw speed 140-180r/min.
Described amount of water and defatted soybean meal mass ratio 1.23mL/g.
Described solid state fermentation preferred parameter is: fermentation time 36h, inoculum concentration is 7% of fermentation medium quality, 30.3 ℃ of fermentation temperatures.
Described high-humidity extruded preferred parameter is: the moisture content that tunning is regulated behind the moisture is 50%, 153.2 ℃ of sleeve temperature, soybean protein isolate addition 35.5%, screw speed 160r/min.
Embodiment 1: the screening test of defatted soybean meal solid state fermentation optimal parameter
1 materials and methods
1.1 material, reagent
| Defatted soybean meal | Nenjiang County, Heilongjiang Province grease factory |
| Lactobacillus plantarum (ANCLA01) | Key lab of Northeast Agricultural University |
| Bacillus subtilis | Key lab of Northeast Agricultural University |
1.2 key instrument equipment
| PHS-25 type acidometer | Shanghai great achievement instrument plant |
| Electronic analytical balance | Mei Lete-Tuo benefit instrument (Shanghai) Co., Ltd. |
| Centrifuge | Beijing Medical Centrifugal Machine Factory |
| The electric precise mixer | Jintan City, Jiangsu Province high honour instrument manufacturing Co., Ltd |
| Electric-heated thermostatic water bath | Yuyao City east electric instrument factory |
| Semi-automatic azotometer | Shanghai Xin Jia Electronics Co., Ltd. |
| The digestion instrument | Shanghai Qianjian Instrument Co., Ltd. |
| F2102 type plant sample pulverizer | Tianjin Tai Site Instr Ltd. |
| High-pressure sterilizing pot | The rich Medical Equipment Plant of industry Co., Ltd that proves to be true after interrogation in Shanghai |
| Constant incubator | Beijing is bright Medical Instruments factory forever |
1.3 test method
1.3.1 technological process
Defatted soybean meal → pulverize → add water mixing → autoclaving → cooling → inoculation → solid state fermentation → tunning → oven dry → pulverizing → moisture adjusting → high-humidity extruded → fibrillatable soybean protein
1.3.2 sensory evaluation scores
Extrudate is assessed from color, matter structure (hardness, elasticity, systematism degree), and full marks are 9.
1-3: black or turn white, luminance difference, hardness, elasticity are low, are the fragment shape, easily disperse substantially without the fibrillatable structure;
4-6: color dark-brown, the general hardness of brightness, elasticity are general, and basically in the form of sheets, inside has certain fibrillatable structure, and quality is inhomogeneous, and the surface is sticking soft, adhere to fragment and easily come off;
7-9: color is light yellow, glossy hardness, elasticity is high, close structure, and the obvious fibrillatable structure of tool has obvious hierarchical structure during longitudinal tear, homogeneous.
2 results and discussion
2.1 experimental factor level code table
On the basis of single factor research, choosing fermentation time, liquid ratio, inoculum concentration and 4 factors of fermentation temperature is independent variable, take sensory evaluation scores as response, according to the center combination design principle, the test of design response surface analysis, its factor level coding schedule sees Table table 2-1.
Table 2-1 factor level coding schedule
2.2 response surface test arrangement and result of the test
This test application responds face optimization carries out process optimization.Take A, B, C, D as independent variable, take sensory evaluation scores R as response, response surface testing program and the results are shown in Table 2-2.Tested number 1-24 is factorial test, and 25-36 is 12 center tests, in order to estimate test error.
Table 2-2 test arrangement and result
| Tested number | Fermentation time A(h) | Liquid ratio B(mL/g) | Inoculum concentration C(%) | Fermentation temperature D(℃) | Sensory evaluation scores R(full marks 9) |
| 1 | -1 | -1 | -1 | -1 | 7.24 |
| 2 | 1 | -1 | -1 | -1 | 5.38 |
| 3 | -1 | 1 | -1 | -1 | 6.78 |
| 4 | 1 | 1 | -1 | -1 | 5.64 |
| 5 | -1 | -1 | 1 | -1 | 4.42 |
| 6 | 1 | -1 | 1 | -1 | 2.21 |
| 7 | -1 | 1 | 1 | -1 | 7.94 |
| 8 | 1 | 1 | 1 | -1 | 6.52 |
| 9 | -1 | -1 | -1 | 1 | 7.51 |
| 10 | 1 | -1 | -1 | 1 | 7.54 |
| 11 | -1 | 1 | -1 | 1 | 4.11 |
| 12 | 1 | 1 | -1 | 1 | 5.26 |
| 13 | -1 | -1 | 1 | 1 | 6.4 |
| 14 | 1 | -1 | 1 | 1 | 6.36 |
| 15 | -1 | 1 | 1 | 1 | 6.26 |
| 16 | 1 | 1 | 1 | 1 | 7.63 |
| 17 | -2 | 0 | 0 | 0 | 7.16 |
| 18 | 2 | 0 | 0 | 0 | 6.48 |
| 19 | 0 | -2 | 0 | 0 | 4.86 |
| 20 | 0 | 2 | 0 | 0 | 5.39 |
| 21 | 0 | 0 | -2 | 0 | 7.33 |
| 22 | 0 | 0 | 2 | 0 | 7.34 |
| 23 | 0 | 0 | 0 | -2 | 4.36 |
| 24 | 0 | 0 | 0 | 2 | 5.28 |
| 25 | 0 | 0 | 0 | 0 | 8.5 |
| 26 | 0 | 0 | 0 | 0 | 8.31 |
| 27 | 0 | 0 | 0 | 0 | 8.16 |
| 28 | 0 | 0 | 0 | 0 | 8.35 |
| 29 | 0 | 0 | 0 | 0 | 8.73 |
| 30 | 0 | 0 | 0 | 0 | 8.28 |
| 31 | 0 | 0 | 0 | 0 | 8.75 |
| 32 | 0 | 0 | 0 | 0 | 8.43 |
| 33 | 0 | 0 | 0 | 0 | 8.64 |
| 34 | 0 | 0 | 0 | 0 | 8.27 |
| 35 | 0 | 0 | 0 | 0 | 8.39 |
| 36 | 0 | 0 | 0 | 0 | 8.54 |
2.3 response surface test result analysis
Sensory evaluation scores R carries out data analysis by statistical analysis software Design-Expert, and it is as follows to set up Quadratic response surface regression model:
R=8.45-0.23A+0.17B-0.071C+0.28D+0.25AB-0.030AC+0.57AD+0.93BC-0.76BD+0.39CD-0.40A
2-0.82B
2-0.27C
2-0.90D
2
Recurrence and the results of analysis of variance of sensory evaluation scores R see Table 2-3, and significant response surface analysis is seen Fig. 2-Fig. 6 mutually alternately.
Recurrence and the results of analysis of variance of table 2-3 sensory evaluation scores
| Variable | The free degree | Quadratic sum | All square | The F value | Pr> |
| A | |||||
| 1 | 1.25 | 1.25 | 34.03 | ＜0.0001 | |
| |
1 | 0.71 | 0.71 | 19.42 | 0.0002 |
| |
1 | 0.12 | 0.12 | 3.28 | 0.0847 |
| |
1 | 1.92 | 1.92 | 52.10 | ＜0.0001 |
| |
1 | 1.02 | 1.02 | 27.75 | ＜0.0001 |
| |
1 | 5.22 | 5.22 | 142.02 | ＜0.0001 |
| |
1 | 13.76 | 13.76 | 374.38 | ＜0.0001 |
| |
1 | 9.27 | 9.27 | 252.20 | ＜0.0001 |
| |
1 | 2.39 | 2.39 | 64.93 | ＜0.0001 |
| A 2 | 1 | 5.07 | 5.07 | 137.96 | ＜0.0001 |
| |
1 | 21.62 | 21.62 | 587.93 | ＜0.0001 |
| |
1 | 2.32 | 2.32 | 63.16 | ＜0.0001 |
| |
1 | 25.81 | 25.81 | 702.08 | ＜0.0001 |
| Return | 14 | 90.50 | 6.46 | 175.83 | ＜0.0001 |
| |
21 | 0.77 | 0.037 | ? | ? |
| Lose and intend | 10 | 0.38 | 0.038 | 1.06 | 0.4617 |
| Error | 11 | 0.39 | 0.036 | ? | ? |
| Summation | 35 | 91.27 | ? | ? | ? |
By table 2-3 as can be known, the linear relationship between equation dependent variable and the independent variable is obvious, and this model returns significantly (p＜0.0001), and lose and intend item not significantly (p〉0.05), and this model R
2=98.76%, R
2 Adj=97.19%, illustrate that this model is good with the test match, linear relationship is remarkable between independent variable and the response, and the theory that can be used for this reaction is inferred.Can obtain factor contribution rate by the F check is: D〉A〉B〉C, i.e. fermentation temperature〉fermentation time〉liquid ratio〉inoculum concentration.
Application responds face optimizing analytical method is analyzed regression model, seeks as a result fermentation time 36h of optimal response, liquid ratio 1.23mL/g, and inoculum concentration 7%, 30.3 ℃ of fermentation temperatures, it is about 8.49 that response sensory evaluation scores (full marks 9) has optimal value.
2.4 demonstration test and contrast test
Under the optimum condition that the response surface analysis method is tried to achieve, i.e. fermentation time 36h, liquid ratio 1.23mL/g, inoculum concentration 7%, 30.3 ℃ of fermentation temperatures carry out 3 parallel tests, and the mean value of 3 parallel test sensory evaluation scores is 8.55.Test value and regression equation predicted value that response is described are coincide good.
Embodiment 2: the screening test of high-humidity extruded optimal parameter
Based on embodiment 1 determined defatted soybean meal solid state fermentation optimal processing parameter, carry out single factor high-humidity extruded test, determine the scope of high-humidity extruded technological parameter.Take the systematism degree as investigating index, carry out response surface and design 5 hydraulic tests of 4 factors.
1 materials and methods
1.1 material, reagent
| Defatted soybean meal | Nenjiang County, Heilongjiang Province grease factory |
| Lactobacillus plantarum (ANCLA01) | Key lab of Northeast Agricultural University |
| Bacillus subtilis | Key lab of Northeast Agricultural University |
1.2 key instrument equipment
| PHS-25 type acidometer | Shanghai great achievement instrument plant |
| Electronic analytical balance | Mei Lete-Tuo benefit instrument (Shanghai) Co., Ltd. |
| Centrifuge | Beijing Medical Centrifugal Machine Factory |
| The electric precise mixer | Jintan City, Jiangsu Province high honour instrument manufacturing Co., Ltd |
| Electric-heated thermostatic water bath | Yuyao City east electric instrument factory |
| Semi-automatic azotometer | Shanghai Xin Jia Electronics Co., Ltd. |
| The digestion instrument | Shanghai Qianjian Instrument Co., Ltd. |
| F2102 type plant sample pulverizer | Tianjin Tai Site Instr Ltd. |
| High-pressure sterilizing pot | The rich Medical Equipment Plant of industry Co., Ltd that proves to be true after interrogation in Shanghai |
| Constant incubator | Beijing is bright Medical Instruments factory forever |
1.3 test method
1.3.1 technological process
Defatted soybean meal → pulverize → add water mixing → autoclaving → cooling → inoculation → solid state fermentation → tunning → oven dry → pulverizing → moisture adjusting → high-humidity extruded → fibrillatable soybean protein
1.3.2 computing formula
Systematism degree (Texturization degree) is to represent by the ratio that matter structure instrument is measured sample crosscut institute's work and rip cutting institute work.That is:
2 results and discussion
2.1 experimental factor level code table
On the basis of single factor research, choosing material water ratio, sleeve temperature, soybean protein isolate addition and 4 factors of screw speed is independent variable, take the systematism degree as response, according to the center combination design principle, the test of design response surface analysis, its factor level coding schedule sees Table table 2-1.
Table 2-1 factor level coding schedule
2.2 response surface test arrangement and result of the test
This test application responds face optimization carries out process optimization.Take A, B, C, D as independent variable, take systematism degree R as response, response surface testing program and the results are shown in Table 2-2.Tested number 1-24 is factorial test, and 25-36 is 12 center tests, in order to estimate test error.
Table 2-2 test arrangement and result
| Tested number | Material water ratio A(%) | B(℃ of sleeve temperature) | Soybean protein isolate addition C(%) | Screw speed D(r/min) | Systematism degree R |
| 1 | -1 | -1 | -1 | -1 | 1.30 |
| 2 | 1 | -1 | -1 | -1 | 2.12 |
| 3 | -1 | 1 | -1 | -1 | 1.25 |
| 4 | 1 | 1 | -1 | -1 | 2.46 |
| 5 | -1 | -1 | 1 | -1 | 2.17 |
| 6 | 1 | -1 | 1 | -1 | 1.86 |
| 7 | -1 | 1 | 1 | -1 | 1.92 |
| 8 | 1 | 1 | 1 | -1 | 1.76 |
| 9 | -1 | -1 | -1 | 1 | 1.50 |
| 10 | 1 | -1 | -1 | 1 | 1.96 |
| 11 | -1 | 1 | -1 | 1 | 1.62 |
| 12 | 1 | 1 | -1 | 1 | 2.34 |
| 13 | -1 | -1 | 1 | 1 | 2.52 |
| 14 | 1 | -1 | 1 | 1 | 1.70 |
| 15 | -1 | 1 | 1 | 1 | 2.65 |
| 16 | 1 | 1 | 1 | 1 | 2.19 |
| 17 | -2 | 0 | 0 | 0 | 2.71 |
| 18 | 2 | 0 | 0 | 0 | 3 |
| 19 | 0 | -2 | 0 | 0 | 1.69 |
| 20 | 0 | 2 | 0 | 0 | 1.88 |
| 21 | 0 | 0 | -2 | 0 | 1.60 |
| 22 | 0 | 0 | 2 | 0 | 1.79 |
| 23 | 0 | 0 | 0 | -2 | 1.70 |
| 24 | 0 | 0 | 0 | 2 | 1.76 |
| 25 | 0 | 0 | 0 | 0 | 2.57 |
| 26 | 0 | 0 | 0 | 0 | 2.59 |
| 27 | 0 | 0 | 0 | 0 | 2.64 |
| 28 | 0 | 0 | 0 | 0 | 2.72 |
| 29 | 0 | 0 | 0 | 0 | 2.58 |
| 30 | 0 | 0 | 0 | 0 | 2.46 |
| 31 | 0 | 0 | 0 | 0 | 2.58 |
| 32 | 0 | 0 | 0 | 0 | 2.61 |
| 33 | 0 | 0 | 0 | 0 | 2.88 |
| 34 | 0 | 0 | 0 | 0 | 2.94 |
| 35 | 0 | 0 | 0 | 0 | 2.43 |
| 36 | 0 | 0 | 0 | 0 | 2.55 |
2.3 response surface test result analysis
Systematism degree R carries out data analysis by statistical analysis software Design-Expert, and it is as follows to set up Quadratic response surface regression model:
R=2.63+0.085A+0.06B+0.11C+0.073D+0.072AB-0.31AC-0.10AD-0.033BC+0.074BD+0.066CD+0.047A
2-0.22B
2-0.24C
2-0.23D
2
Recurrence and the results of analysis of variance of systematism degree R see Table 2-3, and significant response surface analysis is seen Fig. 7-Figure 10 mutually alternately.
Recurrence and the results of analysis of variance of table 2-3 systematism degree
By table 2-3 as can be known, the linear relationship between equation dependent variable and the independent variable is obvious, and this model returns significantly (p＜0.0001), and lose and intend item not significantly (p〉0.05), and this model R
2=95.14%, R
2 Adj=91.89%, illustrate that this model is good with the test match, linear relationship is remarkable between independent variable and the response, and the theory that can be used for this reaction is inferred.Can obtain factor contribution rate by the F check is: C〉A〉D〉B, i.e. soybean protein isolate addition〉material water ratio〉screw speed〉the sleeve temperature.
Application responds face optimizing analytical method is analyzed regression model, seek as a result material water ratio 50% of optimal response, 153.2 ℃ of sleeve temperature, soybean protein isolate addition 35.5%, it is about 2.83 that screw speed 159.2r/min, response systematism degree have optimal value.
2.4 demonstration test and contrast test
Under the optimum condition that the response surface analysis method is tried to achieve, namely material water ratio 50%, 153.2 ℃ of sleeve temperature, and soybean protein isolate addition 35.5%, screw speed 159.2r/min carries out 3 parallel tests, and the mean value of 3 parallel test systematism degree is 2.88.Test value and regression equation predicted value that response is described are coincide good.
Claims (4)
1. the preparation method of a high fibrillatable soybean protein, it is characterized in that the method may further comprise the steps: add water after (1) pulverizes defatted soybean meal and be mixed and made into fermentation medium, amount of water and defatted soybean meal mass ratio 0.5-2.5mL/g, fermentation medium is carried out cooling off behind the autoclaving, the plant lactobacillus of activation and bacillus subtilis be inoculated in the fermentation medium after the sterilization with the ratio of 1:1 carry out solid state fermentation, obtain tunning, described fermentation time 20-60h, inoculum concentration is the 6-10% of fermentation medium quality, fermentation temperature 20-40 ℃; (2) carrying out moisture after the tunning oven dry that step (1) is obtained, the pulverizing regulates, then carry out high-humidity extruded, namely get the fibrillatable soybean protein, the moisture content that described tunning is regulated behind the moisture is 20-60%, 130-170 ℃ of sleeve temperature, soybean protein isolate addition 20-60%, screw speed 140-180r/min.
2. the preparation method of a kind of high fibrillatable soybean protein according to claim 1 is characterized in that described amount of water and defatted soybean meal mass ratio 1.23mL/g.
3. the preparation method of a kind of high fibrillatable soybean protein according to claim 1, it is characterized in that described solid state fermentation preferred parameter is: fermentation time 36h, inoculum concentration is 7% of fermentation medium quality, 30.3 ℃ of fermentation temperatures.
4. the preparation method of a kind of high fibrillatable soybean protein according to claim 1, it is characterized in that described high-humidity extruded preferred parameter is: the moisture content that tunning is regulated behind the moisture is 50%, 153.2 ℃ of sleeve temperature, soybean protein isolate addition 35.5%, screw speed 160r/min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104186914A (en) * | 2014-07-29 | 2014-12-10 | 吉林农业大学 | High-dietary-fiber textured soy protein and production method thereof |
| CN107721581A (en) * | 2017-10-26 | 2018-02-23 | 安徽华联肥业有限公司 | A kind of production method of the green organic liquid fertilizer with activity of weeding |
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| CN104186914A (en) * | 2014-07-29 | 2014-12-10 | 吉林农业大学 | High-dietary-fiber textured soy protein and production method thereof |
| CN104186914B (en) * | 2014-07-29 | 2018-01-23 | 吉林农业大学 | A kind of high dietary-fiber textured soybean protein and its production method |
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