CN105755079A - Method for preparing flavored soybean protein concentrate - Google Patents
Method for preparing flavored soybean protein concentrate Download PDFInfo
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- CN105755079A CN105755079A CN201610060353.XA CN201610060353A CN105755079A CN 105755079 A CN105755079 A CN 105755079A CN 201610060353 A CN201610060353 A CN 201610060353A CN 105755079 A CN105755079 A CN 105755079A
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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Abstract
The invention discloses a method for preparing flavored soybean protein concentrate. The method for preparing the flavored soybean protein concentrate comprises the following steps of (1), the preprocessing of a raw material: selecting a bean pulp raw material with crude protein of which the content is 45 to 50 percent by mass, and removing superfluous bean hulls, sandstones and iron in the bean pulp raw material; (2), enzymolysis; (3), microbiological aerobic fermentation; (4), the stirring into of saline water; (5), anaerobic fermentation; (6), low-temperature drying; (7), smashing; (8), packaging. The method for preparing the flavored soybean protein concentrate is strong in feeding attractability, good in animal absorbability, low in processing cost and wide in market prospect, and has positive meanings for impelling the development of a whole biological processing industry and a soybean deep processing industry.
Description
Technical field
The present invention relates to field of food, be specifically related to the preparation method of a kind of local flavor FSPC.
Background technology
The growing tension supplied along with domestic and international protein resource, agricultural industry practitioner is all finding new replacing energetically
Take in part vegetalitas high molecular weight protein for property raw material, especially young animal because of it and can cause intestinal inflammatory and intestinal tract injury,
The most eager to the demand of high-quality and safety protein sources.
Soybean, as the vegetable protein that resource is enriched the most in the world at present, has production scale big, relative safety
Height, the advantage such as relative low price, its purpose substitute: fish meal then has and yields poorly, and fluctuation is big, and price is high, and main
The shortcomings such as import to be depended on, but by soybean Peru Fish Dietary, in addition it is also necessary to albumen is concentrated further, soybean antigen is gone further
Removing, the step such as other ANFs removal further just can realize.FSPC traditional diamond-making technique has diluted acid to precipitate
Method, the ethanol wash precipitation method etc., it is many that traditional diamond-making technique has accessory substance, and processing technology is complicated, and antigen degradation the most thoroughly waits and lacks
Point.
The existing universal protein content of soybean protein series products is low, feed formula limited space, and is added by physical chemistry
Although the FSPC of work improves crude protein content, but palatability is poor, and production process brings a series of environmental issue, with
Time soybean antigen do not remove.At present, a kind of attractant is lacked strong, the preparation side of the local flavor FSPC that animal absorbability is good
Method.
Summary of the invention
For solving the problems referred to above, it is an object of the invention to provide a kind of attractant strong, the local flavor soybean that animal absorbability is good
The preparation method of protein concentrate.
For realizing above-mentioned technical purpose, the technical solution used in the present invention is as follows: a kind of local flavor soybean of the present invention concentrates
The preparation method of albumen, comprises the steps:
(1) pretreatment of raw material: select the dregs of beans raw material of the crude protein of the weight/mass percentage composition of 45%-50%, removes dregs of beans
Unnecessary skin of beancurd in raw material, sandstone, iron；
(2) enzymolysis: inoculate 20% high yield beta galactosidase and the saccharomyces cerevisiae of alpha-Glucosidase, add simultaneously
The arabinoxylanase of 0.03%-0.3%, 0.05%-0.2% cellulase, 0.07%-0.1% hemicellulase,
0.1%-0.5% pectase, 0.02%-0.6% compound protease, 0.01%-0.5% α galactosidase；
(3) microorganism aerobic fermentation: the moisture of material is down to 45%, aerobic fermentation 24h；
(4) salt solution is admixed: admix and account for 20% strong brine of butt 3%-10% mass ratio and 1%-40% accounts for butt quality
The pure water of ratio；
(5) anaerobic fermentation: when being 45%-70% by the moisture of material, anaerobic fermentation 5 days；Add 0.08%-0.4% sweet
Dew dextranase, 0.02%-0.2% glucan glycosides enzyme high-pressure homogenization, stand 12-36h；
(6) low temperature drying: control temperature of charge≤45 DEG C in dry run；It is dried to finished product, the moisture of described finished product
Weight/mass percentage composition is 7%-12%；
(7) pulverize；
(8) packing.
Further, in step (1), unnecessary skin of beancurd removed by winnowing machine；Receiving sieve removal of impurities, pipe magnetic separator removes iron.
Further, in step (6), the device of described dry run is multistage fluidized bed.
Further, in step (6), the device of described dry run is vacuum drying tank, and vacuum drying tank connects
Being connected to water-ring vacuum system, the feed inlet and outlet of described vacuum drying tank is provided with electric vacuum valve.
Further, in step (7), being crushed to particle is 40-80 mesh.
Further, in step (7), select the sieve board of grinder of different pore size, crushing material is become different granularities.
Further, in step (8), different grain size classification packaging pressed by the material after pulverizing.
Beneficial effect: it is strong that the present invention has attractant, and processing cost is low, and biological safety is higher, and animal absorbability is good, profit
Higher by rate, without environmental issues such as waste water and dregs, have promoting whole biological processing industry and soybean further process industry development
Positive meaning, wide market.
Compared with prior art, present invention have the advantage that
(1) use fermentable to produce FSPC and not only avoid conventionally produced jerky taste, also can
Introduce a large amount of flavor and taste compound, animal is had good phagostimulating effect.Culture propagation will produce flavor substance, yeast
Wall breaking technology release flavor substance, salt and amino acid react in fresh technology, proteolysis flavor technology, and Maillard reaction produces wind
Taste combinations of substances technology.
(2) this method utilizes enzymolysis and fermentable to act synergistically, by can not be by the cellulose of animal use, pectin etc.
Material is converted into the carbon source that can be utilized by microorganism, subsequently through fermentable, utilization of carbon source is converted into idiotrophic needs
Discharging with being converted into gas, after concentrating by fermentation, protein content is up to 65%, and antigen protein drops completely through qualitative detection
Solving, quantitatively detection antigen clearance reaches 99%, is far superior to the FSPC that conventional physical mechanical chemical industry method produces, peace
Full property is higher.
Detailed description of the invention
Further illustrate the present invention by the following examples.It should be understood that these embodiments are the explainations of the present invention
And citing, limit the scope of the present invention the most in any form.
Embodiment 1
The preparation method of a kind of local flavor FSPC of the present invention, comprises the steps:
(1) pretreatment of raw material: select the dregs of beans raw material of the crude protein of the weight/mass percentage composition of 45%, removes in dregs of beans raw material
Unnecessary skin of beancurd, sandstone, iron；Unnecessary skin of beancurd removed by winnowing machine；Receiving sieve removal of impurities, pipe magnetic separator removes iron.
(2) enzymolysis: inoculate 20% high yield beta galactosidase and the saccharomyces cerevisiae of alpha-Glucosidase, add 0.03% simultaneously
Arabinoxylanase, 0.05% cellulase, 0.07% hemicellulase, 0.1% pectase, 0.02% compound protein
Enzyme, 0.01% α galactosidase；
(3) microorganism aerobic fermentation: the moisture of material is down to 45%, aerobic fermentation 24h；
(4) salt solution is admixed: admix and account for 20% strong brine and 1% of butt 3% mass ratio and account for the pure water of butt mass ratio；
(5) anaerobic fermentation: when being 45% by the moisture of material, anaerobic fermentation 5 days；Add 0.08% mannase,
0.02% glucan glycosides enzyme high-pressure homogenization, stands 12h；So that flavor substance is retained.
(6) low temperature drying: controlling temperature of charge in dry run is 45 DEG C；It is dried to finished product, the moisture of described finished product
Weight/mass percentage composition is 7%；The device of described dry run is multistage fluidized bed.
(7) pulverize: select the sieve board of grinder of different pore size, crushing material is become different granularities；Being crushed to particle is
40 mesh.
(8) packing: different grain size classification packaging pressed by the material after pulverizing.
Protein concentration principle:
Carbon source in material comprises yeast and may utilize carbon source and the most available carbon source of yeast, and table 1 is that yeast may utilize carbon
Source, table 2 predominantly yeast not may utilize carbon source, and the purpose adding enzyme is to utilize enzyme that these not may utilize carbon source to be converted into yeast
Available carbon source
In described dregs of beans, yeast available sugar composition is as shown in table 1:
Table 1
| Title | Stachyose | Raffinose | Sucrose | Glucose | Fructose | Total amount |
| Content/% | 3.92 | 1.94 | 8.78 | 0.76 | 0.09 | 15.49 |
In dregs of beans, yeast not may utilize SNSP composition as shown in table 2:
Table 2
Above NSP can be through multiple non-starch polysaccharide enzyme: arabinoxylanase, cellulase, mannase, half fiber
Element enzyme, pectase etc. is converted into monose, disaccharides or the oligosaccharide etc. that can be utilized by yeast.
Dregs of beans is during the fermentation first through saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC No.10336)
Aerobic respiration, converting carbohydrate is carbon dioxide and water, and in subsequent fermentations, between dregs of beans gap, oxygen is depleted, carbohydrate quilt
Yeast is converted into ethanol, carbon dioxide etc. through anaerobic respiration.
Yeast aerobic respiration reaction equation: C6H12O6→6CO2+12H2O+ energy
Yeast anaerobic respiration reaction equation: C6H12O6→2C2H5OH+2CO2+ energy (on a small quantity)
In dregs of beans, oligosaccharides and the SNSP after enzymolysis are through the aerobic respiration of yeast, anuerobic respiration, turn
Turn to volatile gas or water, by desiccation, it is achieved that the concentration of albumen.Concrete formula shows themselves in that
Finished product albumen=CP1/ (1-X-Y-Z),
In formula: CP1: the initial protein content of dregs of beans raw material
The skin of beancurd content that X: wind riddle removes
Y: through carbon dioxide, the water content of aerobic respiration release
Z: through ethanol, the content of carbon dioxide etc. of anaerobic respiration release
Achieve the concentration of albumen through above procedure, finished product protein content >=72%, simultaneously by the most available for animal swollen
The gas factor: raffinose, stachyose are removed；By the most available for animal SNSP (araboxylan, cellulose, sweet dew
Glycan, beta glucan) it is converted into the available monose of animal, disaccharides, compound sugar etc..The key technical indexes is as shown in table 3:
Table 3
| Finished product index | Content |
| Moisture | ≤ 5% |
| Albumen | >=72% |
| Cellulose | ≤ 0.4% |
| SNSP | ≤ 3% |
| Average protein molecular mass | ≤3000Da |
Flavor formation principle:
The acetic acid that culture propagation produces, lactic acid, propionic acid etc. can produce ethanol with yeast anaerobic stages, and a small amount of propyl alcohol etc. occurs
Esterification, forms bouquet principles matter such as ethyl acetate etc., and yeast itself can produce some flavor substances, such as: 1-OCOL,
Maltol.Sweat, along with the enzymolysis of protease, can form the delicate flavour materials such as sodium glutamate, fermentation ends after adding salt solution
Rear additional wall breaking enzyme is by substantial amounts of breaking yeast cellule membrane, and internal discharges in yeast cells in fresh material, the such as materials such as purine,
The residual sugar thoroughly not utilized after enzymolysis and protein combination, occur in dry run part Maillard reaction, formed in
Studies of The Aromatic Substances, along with enzymolysis in sweat, a large amount of protein are the little peptide of low molecule and delicious amino acid through flavor protease.Become
Product index is as shown in table 4,
Table 4
| Finished product index | Content |
| Nucleotides | >=0.28% |
| Sodium glutamate | >=0.4% |
| Free amino acid | >=2.5% |
| 1-OCOL | >=0.5% |
| Maltol | >=0.2% |
| Ethyl acetate | >=0.12% |
Embodiment 2
Embodiment 2 is with the difference of embodiment 1:
The preparation method of a kind of local flavor FSPC of the present invention, comprises the steps:
In step (1), pretreatment of raw material: select the dregs of beans raw material of the crude protein of the weight/mass percentage composition of 50%, remove
Unnecessary skin of beancurd in dregs of beans raw material, sandstone, iron；Unnecessary skin of beancurd removed by winnowing machine；Receiving sieve removal of impurities, pipe magnetic separator removes iron.
In step (2), enzymolysis: inoculate 20% high yield beta galactosidase and the saccharomyces cerevisiae of alpha-Glucosidase, simultaneously
The arabinoxylanase of interpolation 0.13%, 0.15% cellulase, 0.09% hemicellulase, 0.3% pectase, 0.4%
Compound protease, 0.4% α galactosidase；
In step (3), microorganism aerobic ferments: the moisture of material is down to 45%, aerobic fermentation 24h；
In step (4), admix salt solution: admix and account for 20% strong brine and 30% of butt 6% mass ratio and account for butt quality
The pure water of ratio；
In step (5), anaerobic fermentation: when being 60% by the moisture of material, anaerobic fermentation 5 days；Add 0.28% sweet dew
Dextranase, 0.1% glucan glycosides enzyme high-pressure homogenization, stand 27h；So that flavor substance is retained.
In step (6), low temperature drying: controlling temperature of charge in dry run is 38 DEG C；It is dried to finished product, described finished product
The weight/mass percentage composition of moisture be 8%；The device of described dry run is vacuum drying tank, and vacuum drying tank connects water
Ring vacuum system, the feed inlet and outlet of described vacuum drying tank is provided with electric vacuum valve.
In step (7), pulverize: select the sieve board of grinder of different pore size, crushing material is become different granularities；Pulverize
It is 50 mesh to particle.
In step (8), packing: different grain size classification packaging pressed by the material after pulverizing.
Embodiment 3
Embodiment 3 is with the difference of embodiment 1:
The preparation method of a kind of local flavor FSPC of the present invention, comprises the steps:
In step (1), pretreatment of raw material: select the dregs of beans raw material of the crude protein of the weight/mass percentage composition of 46%, remove
Unnecessary skin of beancurd in dregs of beans raw material, sandstone, iron；Unnecessary skin of beancurd removed by winnowing machine；Receiving sieve removal of impurities, pipe magnetic separator removes iron.
In step (2), enzymolysis: inoculate 20% high yield beta galactosidase and the saccharomyces cerevisiae of alpha-Glucosidase, simultaneously
Adding the arabinoxylanase of 0.3%, 0.2% cellulase, 0.1% hemicellulase, 0.5% pectase, 0.6% is multiple
Hop protein enzyme, 0.5% α galactosidase；
In step (3), microorganism aerobic ferments: the moisture of material is down to 45%, aerobic fermentation 24h；
In step (4), admix salt solution: admix and account for 20% strong brine and 40% of butt 10% mass ratio and account for butt quality
The pure water of ratio；
In step (5), anaerobic fermentation: when being 70% by the moisture of material, anaerobic fermentation 5 days；Add 0.4% sweet dew to gather
Carbohydrase, 0.2% glucan glycosides enzyme high-pressure homogenization, stand 36h；So that flavor substance is retained.
In step (6), low temperature drying: controlling temperature of charge in dry run is 25 DEG C；It is dried to finished product, described finished product
The weight/mass percentage composition of moisture be 12%；The device of described dry run is vacuum drying tank, and vacuum drying tank connects to be had
Water-ring vacuum system, the feed inlet and outlet of described vacuum drying tank is provided with electric vacuum valve.
In step (7), pulverize: select the sieve board of grinder of different pore size, crushing material is become different granularities；Pulverize
It is 80 mesh to particle.
Test 1
Culture efficiency is tested:
Use and produce the local flavor soybean concentrated feed produced above, be configured to creep feed, check it to weanling pig food calling
The impact of property.Choose that genetic background is identical, age in days and close weanling pig 9 nest of body weight, be randomly divided into 2 process, experimental group
3 repetitions each with control group, 15 pigs of each repetition.Experimental group is the same with control group formula nutritional composition, and control group is for using
The FSPC group of Traditional Method processing, experimental group are the local flavor FSPC group that fermentation method produces, and experiment carries out 2 altogether
In week, as shown in table 5, nutritive index is as shown in table 6 for formula, and every day, feed intake situation was as shown in table 7, basic growth performance such as table 8
Shown in.
Table 5
| Daily ration forms | Proportioning % | Daily ration forms | Proportioning % |
| Rice | 22.89 | Yeast extract | 1 |
| Soybean Meal 1 (GB1) | 10 | Lysine (Lys) | 0.4 |
| Popcorn | 15 | (DL-Met) | 0.27 |
| Expanded soybean | 10 | Threonine (Thr) | 0.12 |
| Whey powder (NRC) | 7.5 | Glucose | 2 |
| Secondary powder | 5.63 | Calcium monohydrogen phosphate | 0.66 |
| Sucrose | 4 | Stone flour | 0.4 |
| FSPC | 4 | Salt | 0.35 |
| Peru fish meal | 4 | Creep feed premix | 1 |
| Soybean oil | 2.68 | ||
| Yaourt | 8 | Choline (VB4,50%) | 0.1 |
Table 6
| Crude protein % | Dry % | Total phosphorus % | Available phosphorus % | Calcium % | Pig digestible energy |
| 19.2 | 0.54 | 0.39 | 0.6 | 3450KC |
Table 7
Table 8
Added up by above experimental result: contrast three groups of experimental group and three groups of control groups, find the average feed intake of experimental group
Relatively control group increases by 33%, and average daily gain relatively control group improves 24%.According to test result indicate that above, local flavor soybean concentrates
Albumen relatively traditional soybean protein concentrate improves has obvious effect above animal palatability and feed intake, and animal can be made early to deliver for sale,
Reduce aquaculture cost.
The general principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and specification
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, the present invention
Claimed scope is defined by appending claims, specification and equivalent thereof.
Claims (7)
1. the preparation method of a local flavor FSPC, it is characterised in that comprise the steps:
(1) pretreatment of raw material: select the dregs of beans raw material of the crude protein of the weight/mass percentage composition of 45%-50%, removes dregs of beans raw material
In unnecessary skin of beancurd, sandstone, iron；
(2) enzymolysis: inoculate 20% high yield beta galactosidase and the saccharomyces cerevisiae of alpha-Glucosidase, add 0.03%-simultaneously
The arabinoxylanase of 0.3%, 0.05%-0.2% cellulase, 0.07%-0.1% hemicellulase, 0.1%-0.5%
Pectase, 0.02%-0.6% compound protease, 0.01%-0.5% α galactosidase；
(3) microorganism aerobic fermentation: the moisture of material is down to 45%, aerobic fermentation 24h；
(4) salt solution is admixed: admix and account for 20% strong brine of butt 3%-10% mass ratio and 1%-40% accounts for butt mass ratio
Pure water；
(5) anaerobic fermentation: when being 45%-70% by the moisture of material, anaerobic fermentation 5 days；Add 0.08%-0.4% sweet dew to gather
Carbohydrase, 0.02%-0.2% glucan glycosides enzyme high-pressure homogenization, stand 12-36h；
(6) low temperature drying: control temperature of charge≤45 DEG C in dry run；It is dried to finished product, the quality of the moisture of described finished product
Percentage composition is 7%-12%；
(7) pulverize；
(8) packing.
The preparation method of local flavor FSPC the most according to claim 1, it is characterised in that: in step (1), wind
Machine is selected to remove unnecessary skin of beancurd；Receiving sieve removal of impurities, pipe magnetic separator removes iron.
The preparation method of local flavor FSPC the most according to claim 1, it is characterised in that: in step (6), institute
The device stating dry run is multistage fluidized bed.
The preparation method of local flavor FSPC the most according to claim 1, it is characterised in that: in step (6), institute
The device stating dry run is vacuum drying tank, and vacuum drying tank connects water-ring vacuum system, described vacuum drying tank
Feed inlet and outlet is provided with electric vacuum valve.
The preparation method of local flavor FSPC the most according to claim 1, it is characterised in that: in step (7), powder
Being broken to particle is 40-80 mesh.
The preparation method of local flavor FSPC the most according to claim 5, it is characterised in that: in step (7), choosing
With the sieve board of grinder of different pore size, crushing material is become different granularities.
The preparation method of local flavor FSPC the most according to claim 1, it is characterised in that: in step (8), will
Different grain size classification packaging pressed by material after pulverizing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
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| CN102318724A (en) * | 2011-09-22 | 2012-01-18 | 上海源耀生物科技有限公司 | Production method of acid soybean peptide protein |
| CN104256058A (en) * | 2014-04-16 | 2015-01-07 | 江苏盐城源耀生物科技有限公司 | Method of producing feed having high small-peptide content by biological fermentation of cottonseed meal |
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| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
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Application publication date: 20160713 |