CN107047923A - A kind of preparation method of soybean protein isolate - Google Patents
A kind of preparation method of soybean protein isolate Download PDFInfo
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- CN107047923A CN107047923A CN201710359494.6A CN201710359494A CN107047923A CN 107047923 A CN107047923 A CN 107047923A CN 201710359494 A CN201710359494 A CN 201710359494A CN 107047923 A CN107047923 A CN 107047923A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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Abstract
The present invention relates to food and food processing field, more particularly to a kind of preparation method of soybean protein isolate.The steps such as the inventive method is including de-fatted soybean dregs extracting and developing, once sterilization is flashed, acid sinks, neutralization, enzymolysis, re-pasteurization is flashed, dried, ultra micro is handled.Acquisition free from beany flavor can be produced, without salty and bitter taste, good mouthfeel by the inventive method, the good soybean protein isolate product of good dispersion, stability, soybean protein isolate made from the inventive method is highly suitable as processing the raw material of soybean protein solid beverage, the quality of soybean protein solid beverage class product can fundamentally be improved, therefore, the inventive method and product are especially suitable for the technical need of current soybean protein production industry, and its popularization and application has highly important meaning to widening the application of soybean protein isolate in the food industry.
Description
Technical field
The present invention relates to food and food processing field, more particularly to a kind of preparation method of soybean protein isolate.
Background technology
Soybean protein isolate (SPI) is a kind of full price protide food addition produced by raw material of low temperature desolventizing Soybean Meal
Agent.Protein content is more than 90% in soybean protein isolate, and contains nearly 20 kinds of amino acid, including a variety of needed by human
Amino acid.Soybean protein isolate is nutritious, and without cholesterol, is alternative animal proteins few in number in vegetable protein
Kind.
Soybean protein isolate is due to dispersiveness, emulsibility, hydrability, oil absorption, gelation, foaminess, conjunctiva
It is widely used in each field of food production etc. a variety of functional characteristics.For example, soybean protein isolate can be applied to meat products, drink
Material, nutraceutical, fermented food production, to improving food quality, enriched nutritive, reducing serum cholesterol, prevent heart and brain
Vascular diseases have unique effect.
However, domestic at present, soybean protein isolate is main still applies in meat products field, and the problem of depositing is product
Homogeneous serious, dog-eat-dog, added value are low.External soybean protein isolate is also largely used to solid in addition to applied to meat products
Beverage is produced, for example, the soy protein beverages product market share highest of du pont company, good product quality, its product
The everyways such as color, local flavor, dispersiveness, stability have good quality.Although also there is similar soybean on domestic market
Protein beverage product, but its product quality and DuPont Product gap are larger, to find out its cause, main is also due to primary raw material soybean
Caused by the mass discrepancy of protein isolate in itself.
At present, the soybean protein isolate raw material common problem on domestic market for producing protein solid beverage is
There are beany flavor, slightly saline taste and bitter taste, jitter time is longer, typically in more than 15s, and stability is poor, general 3-5 minutes is
Now it is layered.These problems, which never have, to be well solved so that domestic beverage with soybean protein isolate product quality all the time
Basic raising can not be obtained, so as to largely constrain the development in domestic protein beverage market.
The main object of the present invention is the improvement and technological innovation by Preparation of SPI, from the wind of product
Larger technological break-through is carried out in the organoleptic attributes such as taste, mouthfeel, dispersiveness and stability, exploitation is a kind of dedicated for processing solid
The soybean protein isolate product of beverage so that the overall quality of product is close to or up domestic and international advanced level.
The content of the invention
The technical problem of solution
The present invention need solve the problem of be：Because of the soybean separation for being used to produce protein solid beverage on domestic market
Some defects of protein raw materials also generally existing, if any beany flavor, slightly saline taste and bitter taste, jitter time is longer, typically in 15s
More than, stability is poor, and general 3-5 minutes are to be layered.These problems, which never have, to be well solved so that domestic drink
Material soybean protein isolate product quality can not obtain basic raising all the time, so as to largely constrain domestic albumen
The development of beverage market.Therefore, soybean protein isolate local flavor, mouthfeel can be improved simultaneously, disperse by being badly in need of one kind in actual production
The protein preparation method of property and stability, to adapt to the application demand of soybean protein solid beverage industry.
Technical scheme
The present invention is intended to provide a kind of easy-to-use, free from beany flavor, good mouthfeel are resulted in, good dispersion, stably
Property the good soybean protein isolate for being applied to processing solid beverage preparation method.
First, the present invention employs the heavy preceding progress sterilization flash distillation process of acid first, has carried out heat modification to albumen, has not only changed
The isoelectric point of soybean protein is become, has greatly reduced the consumption of the heavy process acid of acid, and reduced sodium chloride content in product, solved
The problem of there is slight saline taste in product of having determined.In addition, cooling by vacuum flashing, the fishy smell composition of albumen is greatly stripped of,
Product special flavour is effectively improved.
Second, neutralization step of the present invention is by the light buck soluble protein of dilution, compared with conventional concentrated base processing mode
Reduce the high PH denaturation of protein and hydrolyze, it is therefore prevented that the generation of " Guang relies reaction " so that the bad flavor material in product
Greatly reduce with harmful substance.Also, by controlling the relatively low PH and high concentration of protein slurry, obtain extremely low enzyme hydrolysis
Controlled enzymatic hydrolysis dregs of beans TCA indexes are 2-5 all the time in degree, whole enzymolysis process, so as to greatly improve the dispersiveness of albumen
Energy.
3rd, the present invention is further stripped of the bad flavor material in albumen, obtained by re-pasteurization flash process
Protein product there is no beany flavor.
4th, the inventive method to protein slurry by carrying out high-pressure homogeneous processing, it is ensured that albumen uniform particle sizes, and passes through
The surfactant-modified phosphatide of on-line spray improves the molten water effect of albumen, improves the dispersive property of albumen.Finally by super
Crushing of Ultrafine ensures that protein product particle diameter is less than 50 μm, preferably can be stably dispersed in water, substantially increases albumen production
The stability of product, can maintain 30min without obvious lamination in water.
To sum up, the invention provides a kind of preparation method of soybean protein isolate, comprise the following steps：
(1) extract：The 10-15 times of water measured is added into de-fatted soybean dregs, 20-55 DEG C of water temperature adjusts pH with liquid NaOH
Value is to 6.5-7.5, and stirring and leaching 40-60min, mixing speed is 60-70r/min；After the completion of extraction, extract solution is centrifuged
Separation, obtains solid phase components 1 and liquid phase component 1；The water that 4-8 times of de-fatted soybean dregs are measured is added into solid phase components 1, second is carried out
Secondary stirring and leaching 5-20min, mixing speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, obtained
To solid phase components 2 and liquid phase component 2；
(2) once sterilization flash distillation：Above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, high-temperature instantaneous sterilization is carried out,
Sterilizing time 5-60s, 100-160 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, feed temperature control during deodorant
System is at 50-70 DEG C；
(3) acid is heavy：Feed liquid is moved into the heavy tank of acid after the completion of deodorant step, plus salt acid for adjusting pH is sunk to 4.8-6.0
Drop, the sedimentation time is 5-20min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, solid phase components 3, the solid phase group are obtained
3 moisture content is divided to be not less than 55.0%；
(4) neutralize：Prepare PH10-13 light buck, light 10-70 DEG C of buck temperature in advance with water and alkali lye；To solid phase group
Divide in 3 and add the 1-4 times of above-mentioned light buck measured, stir, adjust its pH to 6.0-7.5, obtain solid concentration for 10.0-
16.0% protein slurry, aging 10-60min is dissolved by protein slurry；
(5) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 50-70 DEG C, is then added thereto
The composition of 0.01-0.5 ‰ alkali protease, neutral proteinase or above two enzyme, the activity of the enzyme is 4 × 104u/
G, 10-40min is kept after being well mixed；
(6) re-pasteurization is flashed：To after the completion of enzymolysis protein slurry carry out high-temperature instantaneous sterilization, sterilizing time 2-30s,
110-160 DEG C of sterilization temperature, cools deodorant, protein slurry temperature control exists during deodorant for the second time subsequently into flash system
50-90℃；
(7) dry：Protein slurry after second of sterilization flash distillation is through high pressure homogenizer homogeneous, and homogenization pressure is 500-
1000bar, is then sent to drying tower and is spray-dried, and obtains the soybean separation protein white powder that particle diameter is less than 150 μm；
(8) ultra micro is handled：To above-mentioned dried soybean separation protein white powder surface spraying 0.1-1.0 ‰ modified soybean phosphorus
Fat, the soybean separation protein white powder after spraying carries out ultramicro grinding after being reclaimed through cyclone system with micronizer, obtains
Particle diameter is less than 50 μm of soybean protein isolate products.
It is preferred that, the preparation method of soybean protein isolate of the present invention comprises the following steps：
(1) extract：Into de-fatted soybean dregs add 12 times amount water, 25 DEG C of water temperature, with liquid NaOH adjust pH value to
6.5, stirring and leaching 50min, mixing speed is 60-70r/min；After the completion of extraction, extract solution is centrifuged, consolidate
Phase component 1 and liquid phase component 1；The water of 7 times of amounts of de-fatted soybean dregs is added into solid phase components 1, second of stirring and leaching is carried out
10min, mixing speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, solid phase components 2 are obtained
With liquid phase component 2；
(2) once sterilization flash distillation：Above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, high-temperature instantaneous sterilization is carried out,
Sterilizing time 20s, 120 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, feed temperature control is 55 during deodorant
℃；
(3) acid is heavy：Feed liquid is moved into the heavy tank of acid after the completion of deodorant step, plus salt acid for adjusting pH is settled to 5.0, is sunk
The drop time is 10min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, obtains solid phase components 3, the solid phase components 3 contain
Water rate is 60.0%；
(4) neutralize：Prepare PH10-13 light buck, light 15 DEG C of buck temperature in advance with water and alkali lye；To solid phase components 3
The middle above-mentioned light buck for adding 2 times of amounts, stirs, adjusts its pH to 6.5, obtains the protein milk that solid concentration is 13.5%
Liquid, aging 30min is dissolved by protein slurry；
(5) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 60 DEG C, 0.1 ‰ are then added thereto
Alkali protease, the composition of neutral proteinase or above two enzyme, the activity of the enzyme is 4 × 104U/g, is well mixed
After keep 20min；
(6) re-pasteurization is flashed：High-temperature instantaneous sterilization is carried out to the protein slurry after the completion of enzymolysis, sterilizing time 5s is killed
140 DEG C of bacterium temperature, cools deodorant, protein slurry temperature control is at 80 DEG C during deodorant for the second time subsequently into flash system；
(7) dry：Protein slurry after second of sterilization flash distillation is through high pressure homogenizer homogeneous, and homogenization pressure is 500bar,
It is then sent to drying tower to be spray-dried, obtains the soybean separation protein white powder that particle diameter is less than 150 μm；
(8) ultra micro is handled：To the modified soy bean lipoid of above-mentioned dried soybean separation protein white powder surface spraying 0.5 ‰,
Soybean separation protein white powder after spraying carries out ultramicro grinding after being reclaimed through cyclone system with micronizer, obtains particle diameter
Less than 50 μm soybean protein isolate products.
In addition, present invention also offers a kind of soybean protein isolate, the soybean protein isolate is by above-mentioned albumen preparation side
What method was prepared.
Beneficial effect
The invention provides a kind of preparation method of soybean protein isolate, acquisition can be produced without beans by the inventive method
Fishy smell, without salty and bitter taste, good mouthfeel, good dispersion, stability good soybean protein isolate product are big made from the inventive method
Beans protein isolate is highly suitable as processing the raw material of soybean protein solid beverage, can fundamentally improve soybean protein
The quality of solid beverage class product, therefore, the inventive method and product are especially suitable for the technology of current soybean protein production industry
Demand, its popularization and application have highly important meaning to widening the application of soybean protein isolate in the food industry.
Embodiment
Illustrate embodiments of the present invention below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
Before the specific embodiment of the invention is further described, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that the term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, the protection domain being not intended to be limiting of the invention；In description of the invention and claims, unless in text
Explicitly point out in addition, singulative " one ", " one " and " this " include plural form.
When embodiment provides number range, it should be appreciated that except non-invention is otherwise noted, two ends of each number range
Any one numerical value can select between point and two end points.Unless otherwise defined, in the present invention all technologies for using and
Scientific terminology is identical with the meaning that those skilled in the art of the present technique are generally understood that.Except the specific method used in embodiment, equipment,
Outside material, according to those skilled in the art to the grasp of prior art and the record of the present invention, it can also use and this
Any method, equipment and the material of the similar or equivalent prior art of method, equipment described in inventive embodiments, material come real
The existing present invention.
Specific implementation and effect below in conjunction with specific embodiment and comparative example to the inventive method are described in detail.
Embodiment 1
A kind of soybean protein isolate
Preparation method is as follows：
(1) extract：Into de-fatted soybean dregs add 12 times amount water, 25 DEG C of water temperature, with liquid NaOH adjust pH value to
6.5, stirring and leaching 50min, mixing speed is 60-70r/min；After the completion of extraction, extract solution is centrifuged, consolidate
Phase component 1 and liquid phase component 1；The water of 7 times of amounts of de-fatted soybean dregs is added into solid phase components 1, second of stirring and leaching is carried out
10min, mixing speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, solid phase components 2 are obtained
With liquid phase component 2；
(2) once sterilization flash distillation：Above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, high-temperature instantaneous sterilization is carried out,
Sterilizing time 20s, 120 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, feed temperature control is 55 during deodorant
℃；
(3) acid is heavy：Feed liquid is moved into the heavy tank of acid after the completion of deodorant step, plus salt acid for adjusting pH is settled to 5.0, is sunk
The drop time is 10min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, obtains solid phase components 3, the solid phase components 3 contain
Water rate is 60.0%；
(4) neutralize：Prepare PH10-13 light buck, light 15 DEG C of buck temperature in advance with water and alkali lye；To solid phase components 3
The middle above-mentioned light buck for adding 2 times of amounts, stirs, adjusts its pH to 6.5, obtains the protein milk that solid concentration is 13.5%
Liquid, aging 30min is dissolved by protein slurry；
(5) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 60 DEG C, 0.1 ‰ are then added thereto
Alkali protease, the activity of the enzyme is 4 × 104U/g, 20min is kept after being well mixed；
(6) re-pasteurization is flashed：High-temperature instantaneous sterilization is carried out to the protein slurry after the completion of enzymolysis, sterilizing time 5s is killed
140 DEG C of bacterium temperature, cools deodorant, protein slurry temperature control is at 80 DEG C during deodorant for the second time subsequently into flash system；
(7) dry：Protein slurry after second of sterilization flash distillation is through high pressure homogenizer homogeneous, and homogenization pressure is 500bar,
It is then sent to drying tower to be spray-dried, obtains the soybean separation protein white powder that particle diameter is less than 150 μm；
(8) ultra micro is handled：To the modified soy bean lipoid of above-mentioned dried soybean separation protein white powder surface spraying 0.5 ‰,
Soybean separation protein white powder after spraying carries out ultramicro grinding after being reclaimed through cyclone system with micronizer, obtains particle diameter
Less than 50 μm soybean protein isolate products.
Embodiment 2
A kind of soybean protein isolate
Preparation method is as follows：
(1) extract：Into de-fatted soybean dregs add 15 times amount water, 40 DEG C of water temperature, with liquid NaOH adjust pH value to
7.5, stirring and leaching 60min, mixing speed is 60-70r/min；After the completion of extraction, extract solution is centrifuged, consolidate
Phase component 1 and liquid phase component 1；The water of 6 times of amounts of de-fatted soybean dregs is added into solid phase components 1, second of stirring and leaching is carried out
10min, mixing speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, solid phase components 2 are obtained
With liquid phase component 2；
(2) once sterilization flash distillation：Above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, high-temperature instantaneous sterilization is carried out,
Sterilizing time 40s, 130 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, feed temperature control is 60 during deodorant
℃；
(3) acid is heavy：Feed liquid is moved into the heavy tank of acid after the completion of deodorant step, plus salt acid for adjusting pH is settled to 5.5, is sunk
The drop time is 20min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, obtains solid phase components 3, the solid phase components 3 contain
Water rate is 60.0%；
(4) neutralize：Prepare PH10-13 light buck, light 40 DEG C of buck temperature in advance with water and alkali lye；To solid phase components 3
The middle above-mentioned light buck for adding 3 times of amounts, stirs, adjusts its pH to 7.0, obtains the protein milk that solid concentration is 15.0%
Liquid, aging 40min is dissolved by protein slurry；
(5) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 55 DEG C, 0.3 ‰ are then added thereto
Neutral proteinase, the activity of the enzyme is 4 × 104U/g, 30min is kept after being well mixed；
(6) re-pasteurization is flashed：High-temperature instantaneous sterilization is carried out to the protein slurry after the completion of enzymolysis, sterilizing time 15s is killed
140 DEG C of bacterium temperature, cools deodorant, protein slurry temperature control is at 75 DEG C during deodorant for the second time subsequently into flash system；
(7) dry：Protein slurry after second of sterilization flash distillation is through high pressure homogenizer homogeneous, and homogenization pressure is 600bar,
It is then sent to drying tower to be spray-dried, obtains the soybean separation protein white powder that particle diameter is less than 150 μm；
(8) ultra micro is handled：To the modified soy bean lipoid of above-mentioned dried soybean separation protein white powder surface spraying 0.8 ‰,
Soybean separation protein white powder after spraying carries out ultramicro grinding after being reclaimed through cyclone system with micronizer, obtains particle diameter
Less than 50 μm soybean protein isolate products.
Comparative example 1
A kind of soybean protein isolate
Preparation method is as follows：
(1) extract：Into de-fatted soybean dregs add 12 times amount water, 40 DEG C of water temperature, with liquid NaOH adjust pH value to
7.5, stirring and leaching 60min, mixing speed is 60-70r/min；After the completion of extraction, extract solution is centrifuged, consolidate
Phase component 1 and liquid phase component 1；The water of 6 times of amounts of de-fatted soybean dregs is added into solid phase components 1, second of stirring and leaching is carried out
10min, mixing speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, solid phase components 2 are obtained
With liquid phase component 2；
(2) acid is heavy：The heavy tank of acid is moved into after above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, plus salt acid for adjusting pH is extremely
4.5, settled, the sedimentation time is 10min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, solid phase components 3, institute are obtained
The moisture content for stating solid phase components 3 is 60.0%；
(3) neutralize：The water of 4 times of amounts are added into solid phase components 3,30 DEG C of water temperature stirs, adjusted with alkali lye its pH to
7.0, protein slurry is obtained, protein slurry is dissolved into aging 60min；
(4) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 60 DEG C, 0.5 ‰ are then added thereto
Alkali protease, the activity of the enzyme is 4 × 104U/g, 30min is kept after being well mixed；
(5) sterilization flash distillation：High-temperature instantaneous sterilization, sterilizing time 15s, sterilization temperature are carried out to the protein slurry after the completion of enzymolysis
140 DEG C of degree, subsequently into flash system cooling deodorant, protein slurry temperature control is at 75 DEG C during deodorant；
(6) dry：Protein slurry after sterilization flash distillation is spray-dried through high-pressure delivery to drying tower, dried big
Beans separated protein powder obtains soybean protein isolate product after being reclaimed through cyclone system.
Soybean protein isolate sense organ and performance evaluation
Soybean protein isolate prepared by commercially available soybean protein isolate and above-described embodiment and comparative example method is carried out respectively
Sense organ and performance evaluation.
Evaluation method is as follows：
(1) carry out mouthfeel, local flavor (beany flavor) by 10 subjective appreciation being skilled in technique personnel to judge, marking uses 10 points
Rating method, wherein：
Mouthfeel is judged：Good (10 points)；Preferably (8 points)；Typically (6 points)；Poor (4 points)；Poor (2 points)；
Local flavor (beany flavor) is judged：Without (10 points)；Relatively light (8 points)；Typically (6 points)；Slightly weigh (4 points)；Weight (2 points)；
Evaluation result takes the average value that 10 evaluating members are graded.
(2) dispersiveness detection：Product dispersive property is characterized with rate of dispersion, 5g soybean protein isolate samples are poured into and filled
In the beaker of 100ml distilled water, it is 55 DEG C to control water temperature, is stirred with glass bar with 3r/min speed, until solution is equal
It is even without obvious dry powder, determine the time used.
(3) Detection of Stability：Determine the separation time of each sample protein solution.
Evaluation result is shown in Table 1：
The soybean protein isolate sample sense organ of table 1 and Evaluation results
From table 1 it follows that the soybean protein isolate sample prepared with commercially available soybean protein isolate and comparative example method
Compare, the every sense organ of soybean protein isolate prepared by present invention method and performance indications are obviously improved, this
Soybean protein isolate free from beany flavor, in good taste, jitter time made from inventive method are short, stability is good.In comparative example method by
In not carrying out sterilization flash distillation before the heavy step of acid, the indices of its products obtained therefrom are undesirable, thus also illustrate present invention side
The order and related process parameters of each step of method can produce material impact to product quality.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples, in the knowledge that those skilled in the art possess, can also not depart from the present invention
Various changes can be made on the premise of design.
Claims (3)
1. a kind of preparation method of soybean protein isolate, it is characterised in that comprise the following steps：
(1) extract：Add the 10-15 times of water measured into de-fatted soybean dregs, 20-55 DEG C of water temperature, with liquid NaOH adjust pH value to
6.5-7.5, stirring and leaching 40-60min, mixing speed is 60-70r/min；After the completion of extraction, centrifugation point is carried out to extract solution
From obtaining solid phase components 1 and liquid phase component 1；The water that 4-8 times of de-fatted soybean dregs are measured is added into solid phase components 1, is carried out second
Stirring and leaching 5-20min, mixing speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, obtained
Solid phase components 2 and liquid phase component 2；
(2) once sterilization flash distillation：Above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, high-temperature instantaneous sterilization, sterilization is carried out
Time 5-60s, 100-160 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, feed temperature control exists during deodorant
50-70℃；
(3) acid is heavy：Feed liquid is moved into the heavy tank of acid after the completion of deodorant step, plus salt acid for adjusting pH is settled to 4.8-6.0, is sunk
The drop time is 5-20min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, solid phase components 3 are obtained, the solid phase components 3
Moisture content is not less than 55.0%；
(4) neutralize：Prepare PH10-13 light buck, light 10-70 DEG C of buck temperature in advance with water and alkali lye；Into solid phase components 3
The 1-4 times of above-mentioned light buck measured is added, stirs, adjusts its pH to 6.0-7.5, solid concentration is obtained for 10.0-
16.0% protein slurry, aging 10-60min is dissolved by protein slurry；
(5) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 50-70 DEG C, 0.01- is then added thereto
The composition of 0.5 ‰ alkali protease, neutral proteinase or above two enzyme, the activity of the enzyme is 4 × 104U/g, mixing
10-40min is kept after uniform；
(6) re-pasteurization is flashed：High-temperature instantaneous sterilization, sterilizing time 2-30s, sterilization are carried out to the protein slurry after the completion of enzymolysis
110-160 DEG C of temperature, cools deodorant, protein slurry temperature control is in 50- during deodorant for the second time subsequently into flash system
90℃；
(7) dry：Protein slurry after second of sterilization flash distillation is through high pressure homogenizer homogeneous, and homogenization pressure is 500-1000bar,
It is then sent to drying tower to be spray-dried, obtains the soybean separation protein white powder that particle diameter is less than 150 μm；
(8) ultra micro is handled：To above-mentioned dried soybean separation protein white powder surface spraying 0.1-1.0 ‰ modified soy bean lipoid,
Soybean separation protein white powder after spraying carries out ultramicro grinding after being reclaimed through cyclone system with micronizer, obtains particle diameter
Less than 50 μm soybean protein isolate products.
2. the preparation method of soybean protein isolate as claimed in claim 1, comprises the following steps：
(1) extract：The water of 12 times of amounts is added into de-fatted soybean dregs, 25 DEG C of water temperature adjusts pH value to 6.5 with liquid NaOH, stirred
Extraction 50min is mixed, mixing speed is 60-70r/min；After the completion of extraction, extract solution is centrifuged, solid phase components are obtained
1 and liquid phase component 1；The water of 7 times of amounts of de-fatted soybean dregs is added into solid phase components 1, second of stirring and leaching 10min is carried out, stirs
Mix speed 60-70r/min；After the completion of second extracts, extract solution is centrifuged, solid phase components 2 and liquid phase group are obtained
Divide 2；
(2) once sterilization flash distillation：Above-mentioned liquid phase component 1 and liquid phase component 2 are well mixed, high-temperature instantaneous sterilization, sterilization is carried out
Time 20s, 120 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, feed temperature control is at 55 DEG C during deodorant；
(3) acid is heavy：Feed liquid is moved into the heavy tank of acid after the completion of deodorant step, plus salt acid for adjusting pH is settled to 5.0, during sedimentation
Between be 10min；After the completion of acid is heavy, the heavy liquid of acid is centrifuged, solid phase components 3, the moisture content of the solid phase components 3 are obtained
For 60.0%；
(4) neutralize：Prepare PH10-13 light buck, light 15 DEG C of buck temperature in advance with water and alkali lye；Add into solid phase components 3
Enter the above-mentioned light buck of 2 times of amounts, stir, adjust its pH to 6.5, obtain the protein slurry that solid concentration is 13.5%,
By protein slurry dissolving aging 30min；
(5) digest：Steam is passed through into above-mentioned protein slurry and adjusts its temperature to 60 DEG C, 0.1 ‰ alkali is then added thereto
Property protease, neutral proteinase or above two enzyme composition, the activity of the enzyme is 4 × 104U/g, is protected after being well mixed
Hold 20min；
(6) re-pasteurization is flashed：High-temperature instantaneous sterilization, sterilizing time 5s, sterilization temperature are carried out to the protein slurry after the completion of enzymolysis
140 DEG C of degree, cools deodorant, protein slurry temperature control is at 80 DEG C during deodorant for the second time subsequently into flash system；
(7) dry：Protein slurry after second of sterilization flash distillation is through high pressure homogenizer homogeneous, and homogenization pressure is 500bar, then
It is delivered to drying tower to be spray-dried, obtains the soybean separation protein white powder that particle diameter is less than 150 μm；
(8) ultra micro is handled：To the modified soy bean lipoid of above-mentioned dried soybean separation protein white powder surface spraying 0.5 ‰, spraying
Soybean separation protein white powder afterwards carries out ultramicro grinding after being reclaimed through cyclone system with micronizer, obtains particle diameter and is less than
50 μm of soybean protein isolate products.
3. a kind of soybean protein isolate, it is characterised in that：The soybean protein isolate is as the albumen described in claim 1 or 2
What preparation method was prepared.
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