CN107047923B - Preparation method of soybean protein isolate - Google Patents
Preparation method of soybean protein isolate Download PDFInfo
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- CN107047923B CN107047923B CN201710359494.6A CN201710359494A CN107047923B CN 107047923 B CN107047923 B CN 107047923B CN 201710359494 A CN201710359494 A CN 201710359494A CN 107047923 B CN107047923 B CN 107047923B
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- 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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- A23J3/00—Working-up of proteins for foodstuffs
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Abstract
The invention relates to the field of food and food processing, in particular to a preparation method of soybean protein isolate. The method comprises the steps of extracting and separating the defatted soybean meal, sterilizing and flashing for the first time, precipitating with acid, neutralizing, carrying out enzymolysis, sterilizing and flashing for the second time, drying, carrying out ultramicro treatment and the like. The soybean protein isolate product which has no beany flavor, no salty and astringent taste, good mouthfeel, good dispersibility and good stability can be produced and obtained by the method, and the soybean protein isolate prepared by the method is very suitable for being used as a raw material for processing and producing the soybean protein solid beverage, and can fundamentally improve the quality of the soybean protein solid beverage products, so the method and the products are very suitable for the technical requirements of the soybean protein production industry at present, and the popularization and the application of the method have very important significance for widening the application of the soybean protein isolate in the food industry.
Description
Technical Field
The invention relates to the field of food and food processing, in particular to a preparation method of soybean protein isolate.
Background
The Soybean Protein Isolate (SPI) is a complete protein food additive produced by using low-temperature desolventized soybean meal as a raw material. The isolated soy protein has a protein content of above 90% and contains approximately 20 amino acids, including various essential amino acids. The isolated soy protein is rich in nutrition, does not contain cholesterol, and is a few varieties capable of replacing animal protein in plant protein.
Soy protein isolate has many functional properties such as dispersibility, emulsifiability, hydration, oil absorption, gelling, foaming, and film forming properties, and is widely used in various fields of food production. For example, the isolated soy protein can be used in the production of meat products, beverages, nutritional foods and fermented foods, and has unique effects of improving food quality, strengthening nutrition, reducing serum cholesterol, and preventing heart and cerebrovascular diseases.
However, at present, domestic soybean protein isolate is mainly applied to the field of meat products, and the problems of serious product homogenization, strong competition and low additional value exist. The foreign isolated soy protein is also used for producing solid beverages in large quantities besides meat products, for example, the soy protein beverage of DuPont in the United states has the highest market share, good product quality, and good product color, flavor, dispersibility, stability and other aspects. Although similar soybean protein beverage products exist in the domestic market, the quality of the soybean protein beverage products is far from that of DuPont products, and the quality difference is mainly caused by the quality difference of the main raw material soybean protein isolate.
At present, the soybean protein isolate raw material for producing protein solid beverage in domestic market generally has the problems of beany flavor, slight salty and bitter taste, long dispersion time which is generally more than 15s, poor stability and layering generally within 3-5 minutes. These problems have not been solved well, so that the quality of the soybean protein isolate product for domestic beverages can not be improved fundamentally all the time, thereby restricting the development of the domestic protein beverage market to a great extent.
The invention mainly aims to develop a soybean protein isolate product specially used for processing solid beverages by improving and innovating a soybean protein isolate production process and making a great technical breakthrough from the organoleptic properties of the product, such as flavor, taste, dispersibility, stability and the like, so that the overall quality of the product is close to or reaches the advanced level at home and abroad.
Disclosure of Invention
Solves the technical problem
The problems to be solved by the invention are as follows: the soybean protein isolate raw material for producing the protein solid beverage in the domestic market at present generally has some defects, such as beany flavor, slight salty and bitter taste, long dispersion time which is generally more than 15s, poor stability and layering generally within 3-5 minutes. These problems have not been solved well, so that the quality of the soybean protein isolate product for domestic beverages can not be improved fundamentally all the time, thereby restricting the development of the domestic protein beverage market to a great extent. Therefore, a protein preparation method capable of simultaneously improving the flavor, taste, dispersibility and stability of the isolated soy protein is urgently needed in actual production so as to meet the application requirements of the soy protein solid beverage industry.
Technical scheme
The invention aims to provide a preparation method of isolated soy protein, which is simple and easy to implement, has no beany flavor, good mouthfeel, good dispersibility and good stability and is suitable for processing and producing solid beverages.
Firstly, the invention adopts the sterilization flash evaporation treatment before the acid precipitation for the first time, and carries out thermal modification on the protein, thereby not only changing the isoelectric point of the soybean protein and greatly reducing the acid dosage in the acid precipitation process, but also reducing the sodium chloride content in the product and solving the problem of slight salty taste of the product. In addition, the fishy smell components of the protein are greatly removed through vacuum flash evaporation and temperature reduction, and the flavor of the product is effectively improved.
Secondly, in the neutralization process, the diluted weak alkali water is used for dissolving the protein, so that compared with a common concentrated alkali treatment mode, the high pH denaturation and hydrolysis of the protein are reduced, the generation of 'cystine reaction' is prevented, and the bad flavor substances and harmful substances in the product are greatly reduced. In addition, by controlling the lower PH and the high concentration of the protein slurry, the extremely low enzymatic hydrolysis degree is obtained, and the TCA index of the enzymatic hydrolysis soybean meal is always controlled to be 2-5 in the whole enzymatic hydrolysis process, so that the dispersibility of the protein is greatly improved.
Thirdly, the invention further removes the bad flavor substances in the protein by a secondary sterilization flash evaporation process, and the obtained protein product has no beany flavor.
Fourthly, the method of the invention ensures the uniform particle size of the protein by carrying out high-pressure homogenization treatment on the protein slurry, improves the water-dissolving effect of the protein by spraying the surfactant modified phospholipid on line, and improves the dispersion performance of the protein. Finally, the superfine grinding ensures that the particle diameter of the protein product is less than 50 mu m, the protein product can be better and stably dispersed in water, the stability of the protein product is greatly improved, and the protein product can be maintained in water for 30min without obvious layering.
In summary, the invention provides a preparation method of isolated soy protein, which comprises the following steps:
(1) extraction: adding 10-15 times of water into defatted soybean meal, adjusting pH to 6.5-7.5 with liquid NaOH at 20-55 deg.C, stirring and leaching for 40-60min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding water 4-8 times the amount of defatted soybean meal into the solid phase component 1, and performing secondary stirring extraction for 5-20min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) primary sterilization and flash evaporation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, carrying out high-temperature instantaneous sterilization for 5-60s at the sterilization temperature of 100-;
(3) acid precipitation: after the deodorization step is finished, transferring the feed liquid into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 4.8-6.0, and precipitating for 5-20 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is not lower than 55.0%;
(4) neutralizing: preparing weak alkaline water with pH of 10-13 with water and alkaline solution in advance, wherein the temperature of the weak alkaline water is 10-70 ℃; adding 1-4 times of the above weak alkaline water into the solid phase component 3, stirring, adjusting pH to 6.0-7.5 to obtain protein slurry with solid concentration of 10.0-16.0%, dissolving and aging for 10-60 min;
(5) performing enzymolysis by introducing steam into the protein slurry to adjust its temperature to 50-70 deg.C, and adding 0.01-0.5 ‰ alkaline protease, neutral protease or their combination, wherein the activity of the enzyme is 4 × 104u/g, uniformly mixing and keeping for 10-40 min;
(6) secondary sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 2-30s, the sterilization temperature is 110-;
(7) and (3) drying: homogenizing the protein slurry after the second sterilization and flash evaporation by a high-pressure homogenizer at the homogenizing pressure of 500-1000bar, and then conveying the protein slurry to a drying tower for spray drying to obtain the soybean protein isolate powder with the particle size of less than 150 mu m;
(8) ultramicro treatment: spraying 0.1-1.0 ‰ modified soybean phospholipid on the surface of the dried soybean protein isolate powder, recovering the sprayed soybean protein isolate powder with cyclone separator system, and micronizing with micronizer to obtain soybean protein isolate product with particle size less than 50 μm.
Preferably, the preparation method of the soy protein isolate of the present invention comprises the following steps:
(1) extraction: adding 12 times of water into defatted soybean meal, adjusting pH to 6.5 with liquid NaOH at 25 deg.C, stirring and leaching for 50min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding water 7 times the amount of the defatted soybean meal into the solid phase component 1, and carrying out secondary stirring extraction for 10min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) primary sterilization and flash evaporation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, carrying out high-temperature instantaneous sterilization for 20s at a sterilization temperature of 120 ℃, then entering a flash evaporation system for cooling and deodorization, and controlling the temperature of a feed liquid at 55 ℃ in the deodorization process;
(3) acid precipitation: after the deodorization step is finished, transferring the feed liquid into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 5.0, and precipitating for 10 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is 60.0%;
(4) neutralizing: preparing weak alkaline water with PH10-13 in advance by using water and alkaline liquor, wherein the temperature of the weak alkaline water is 15 ℃; adding 2 times of the weak alkaline water into the solid phase component 3, stirring, adjusting pH to 6.5 to obtain protein slurry with solid concentration of 13.5%, dissolving and aging for 30 min;
(5) performing enzymolysis by introducing steam into the protein slurry to adjust its temperature to 60 deg.C, and adding 0.1 ‰ alkaline protease, neutral protease or their combination, wherein the activity of the enzyme is 4 × 104u/g, uniformly mixing and keeping for 20 min;
(6) secondary sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 5s, the sterilization temperature is 140 ℃, then entering a flash evaporation system for secondary temperature reduction and deodorization, and controlling the temperature of the protein slurry at 80 ℃ in the deodorization process;
(7) and (3) drying: homogenizing the protein slurry after the second sterilization and flash evaporation by a high-pressure homogenizer at the homogenizing pressure of 500bar, and then conveying the protein slurry to a drying tower for spray drying to obtain the soybean protein isolate powder with the particle size of less than 150 mu m;
(8) ultramicro treatment: and spraying 0.5 per mill of modified soybean phospholipid on the surface of the dried soybean protein isolate powder, recovering the sprayed soybean protein isolate powder by a cyclone separator system, and performing superfine grinding by using a superfine grinder to obtain a soybean protein isolate product with the particle size of less than 50 microns.
In addition, the invention also provides a soybean protein isolate which is prepared by the protein preparation method.
Advantageous effects
The invention provides a preparation method of isolated soy protein, which can produce and obtain isolated soy protein products without beany flavor, salty and astringent taste, good mouthfeel, good dispersibility and good stability.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Before the present embodiments are further described, it is to be understood that the scope of the invention is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples is for the purpose of describing particular embodiments, and is not intended to limit the scope of the present invention; in the description and claims of the present application, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, any methods, devices, and materials similar or equivalent to those described in the examples may be used in the practice of the invention in addition to the specific methods, devices, and materials used in the examples, in keeping with the knowledge of one skilled in the art and with the description of the invention.
The following will explain in detail the practice and effects of the process of the present invention by referring to specific examples and comparative examples.
Example 1
Isolated soy protein
The preparation method comprises the following steps:
(1) extraction: adding 12 times of water into defatted soybean meal, adjusting pH to 6.5 with liquid NaOH at 25 deg.C, stirring and leaching for 50min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding water 7 times the amount of the defatted soybean meal into the solid phase component 1, and carrying out secondary stirring extraction for 10min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) primary sterilization and flash evaporation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, carrying out high-temperature instantaneous sterilization for 20s at a sterilization temperature of 120 ℃, then entering a flash evaporation system for cooling and deodorization, and controlling the temperature of a feed liquid at 55 ℃ in the deodorization process;
(3) acid precipitation: after the deodorization step is finished, transferring the feed liquid into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 5.0, and precipitating for 10 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is 60.0%;
(4) neutralizing: preparing weak alkaline water with PH10-13 in advance by using water and alkaline liquor, wherein the temperature of the weak alkaline water is 15 ℃; adding 2 times of the weak alkaline water into the solid phase component 3, stirring, adjusting pH to 6.5 to obtain protein slurry with solid concentration of 13.5%, dissolving and aging for 30 min;
(5) performing enzymolysis by introducing steam into the protein slurry to adjust its temperature to 60 deg.C, and adding 0.1 ‰ alkaline protease with activity of 4 × 104u/g, uniformly mixing and keeping for 20 min;
(6) secondary sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 5s, the sterilization temperature is 140 ℃, then entering a flash evaporation system for secondary temperature reduction and deodorization, and controlling the temperature of the protein slurry at 80 ℃ in the deodorization process;
(7) and (3) drying: homogenizing the protein slurry after the second sterilization and flash evaporation by a high-pressure homogenizer at the homogenizing pressure of 500bar, and then conveying the protein slurry to a drying tower for spray drying to obtain the soybean protein isolate powder with the particle size of less than 150 mu m;
(8) ultramicro treatment: and spraying 0.5 per mill of modified soybean phospholipid on the surface of the dried soybean protein isolate powder, recovering the sprayed soybean protein isolate powder by a cyclone separator system, and performing superfine grinding by using a superfine grinder to obtain a soybean protein isolate product with the particle size of less than 50 microns.
Example 2
Isolated soy protein
The preparation method comprises the following steps:
(1) extraction: adding 15 times of water into defatted soybean meal, adjusting pH to 7.5 with liquid NaOH at 40 deg.C, stirring and leaching for 60min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding 6 times of water into the solid phase component 1, and performing secondary stirring extraction for 10min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) primary sterilization and flash evaporation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, carrying out high-temperature instantaneous sterilization for 40s at the sterilization temperature of 130 ℃, then entering a flash evaporation system for cooling and deodorization, and controlling the temperature of a feed liquid at 60 ℃ in the deodorization process;
(3) acid precipitation: after the deodorization step is finished, transferring the feed liquid into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 5.5, and precipitating for 20 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is 60.0%;
(4) neutralizing: preparing weak alkaline water with PH10-13 in advance by using water and alkaline liquor, wherein the temperature of the weak alkaline water is 40 ℃; adding 3 times of the weak alkaline water into the solid phase component 3, stirring, adjusting pH to 7.0 to obtain protein slurry with solid concentration of 15.0%, dissolving and aging for 40 min;
(5) performing enzymolysis by introducing steam into the protein slurry to adjust its temperature to 55 deg.C, and adding 0.3 ‰ neutral protease with activity of 4 × 104u/g, uniformly mixing and keeping for 30 min;
(6) secondary sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 15s, the sterilization temperature is 140 ℃, then entering a flash evaporation system for secondary temperature reduction and deodorization, and controlling the temperature of the protein slurry at 75 ℃ in the deodorization process;
(7) and (3) drying: homogenizing the protein slurry after the second sterilization and flash evaporation by a high-pressure homogenizer at the homogenizing pressure of 600bar, and then conveying the protein slurry to a drying tower for spray drying to obtain the soybean protein isolate powder with the particle size of less than 150 mu m;
(8) ultramicro treatment: and spraying 0.8 per mill of modified soybean phospholipid on the surface of the dried soybean protein isolate powder, recovering the sprayed soybean protein isolate powder by a cyclone separator system, and carrying out superfine grinding by a superfine grinder to obtain a soybean protein isolate product with the particle size of less than 50 microns.
Comparative example 1
Isolated soy protein
The preparation method comprises the following steps:
(1) extraction: adding 12 times of water into defatted soybean meal, adjusting pH to 7.5 with liquid NaOH at 40 deg.C, stirring and leaching for 60min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding 6 times of water into the solid phase component 1, and performing secondary stirring extraction for 10min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) acid precipitation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, transferring into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 4.5, and precipitating for 10 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is 60.0%;
(3) neutralizing: adding 4 times of water into the solid phase component 3, stirring at 30 deg.C, adjusting pH to 7.0 with alkaline solution to obtain protein slurry, dissolving and aging for 60 min;
(4) performing enzymolysis by introducing steam into the protein slurry to adjust its temperature to 60 deg.C, and adding 0.5 ‰ alkaline protease with activity of 4 × 104u/g, uniformly mixing and keeping for 30 min;
(5) sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 15s, the sterilization temperature is 140 ℃, then entering a flash evaporation system for cooling and deodorization, and controlling the temperature of the protein slurry at 75 ℃ in the deodorization process;
(6) and (3) drying: and (3) conveying the sterilized and flash-evaporated protein slurry to a drying tower under high pressure for spray drying, and recovering the dried soybean protein isolate powder by a cyclone separator system to obtain a soybean protein isolate product.
Evaluation of sensory and Property of Soy protein isolate
The commercially available soy protein isolate and the soy protein isolates prepared by the above examples and comparative examples were evaluated for their organoleptic and performance properties, respectively.
The evaluation method is as follows:
(1) the taste and flavor (beany flavor) was rated by 10 skilled sensory raters using a 10-point rating method, wherein:
evaluating the mouthfeel: good (10 min); preferably (8 min); general (6 min); poor (4 cents); difference (2 min);
evaluation of flavor (beany flavor): none (10 min); lighter (8 cents); general (6 min); slightly heavier (4 min); weight (2 min);
the evaluation results were averaged over the scores of 10 evaluators.
(2) And (3) detecting the dispersibility: the dispersion performance of the product is characterized by the dispersion speed, 5g of the isolated soy protein sample is poured into a beaker filled with 100ml of distilled water, the water temperature is controlled to be 55 ℃, a glass rod is used for stirring at the speed of 3r/min until the solution is uniform and no obvious dry powder exists, and the used time is measured.
(3) And (3) stability detection: the time to demix of each sample protein solution was determined.
The evaluation results are shown in table 1:
TABLE 1 results of sensory and Property evaluation of Soy protein isolate samples
As can be seen from Table 1, compared with commercially available soy protein isolates and soy protein isolate samples prepared by comparative examples, the soy protein isolate prepared by the method of the invention has obviously improved sensory and performance indexes, and the soy protein isolate prepared by the method of the invention has no beany flavor, good taste, short dispersion time and good stability. In the comparative example method, as the sterilization flash evaporation is not carried out before the acid precipitation step, all indexes of the obtained product are not ideal, thereby also showing that the sequence of all steps and related process parameters of the method of the invention can generate important influence on the quality of the product.
While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the embodiments and examples, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (3)
1. A preparation method of isolated soy protein is characterized by comprising the following steps:
(1) extraction: adding 10-15 times of water into defatted soybean meal, adjusting pH to 6.5-7.5 with liquid NaOH at 20-55 deg.C, stirring and leaching for 40-60min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding water 4-8 times the amount of defatted soybean meal into the solid phase component 1, and performing secondary stirring extraction for 5-20min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) primary sterilization and flash evaporation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, carrying out high-temperature instantaneous sterilization for 5-60s at the sterilization temperature of 100-;
(3) acid precipitation: after the deodorization step is finished, transferring the feed liquid into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 4.8-6.0, and precipitating for 5-20 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is not lower than 55.0%;
(4) neutralizing: preparing weak alkaline water with pH of 10-13 with water and alkaline solution in advance, wherein the temperature of the weak alkaline water is 10-70 ℃; adding 1-4 times of the above weak alkaline water into the solid phase component 3, stirring, adjusting pH to 6.0-7.5 to obtain protein slurry with solid concentration of 10.0-16.0%, dissolving and aging for 10-60 min;
(5) enzymolysis: introducing steam into the protein slurry to adjust its temperature to 50-70 deg.C, and adding 0.01-0.5 ‰ alkaline protease, neutral protease or bothA composition of enzymes having an activity of 4 × 104u/g, uniformly mixing and keeping for 10-40 min;
(6) secondary sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 2-30s, the sterilization temperature is 110-;
(7) and (3) drying: homogenizing the protein slurry after the second sterilization and flash evaporation by a high-pressure homogenizer at the homogenizing pressure of 500-1000bar, and then conveying the protein slurry to a drying tower for spray drying to obtain the soybean protein isolate powder with the particle size of less than 150 mu m;
(8) ultramicro treatment: spraying 0.1-1.0 ‰ modified soybean phospholipid on the surface of the dried soybean protein isolate powder, recovering the sprayed soybean protein isolate powder with cyclone separator system, and micronizing with micronizer to obtain soybean protein isolate product with particle size less than 50 μm.
2. The method for preparing the soy protein isolate of claim 1, comprising the steps of:
(1) extraction: adding 12 times of water into defatted soybean meal, adjusting pH to 6.5 with liquid NaOH at 25 deg.C, stirring and leaching for 50min at 60-70 r/min; after the extraction is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 1 and a liquid-phase component 1; adding water 7 times the amount of the defatted soybean meal into the solid phase component 1, and carrying out secondary stirring extraction for 10min at a stirring speed of 60-70 r/min; after the second leaching is finished, performing centrifugal separation on the extracting solution to obtain a solid-phase component 2 and a liquid-phase component 2;
(2) primary sterilization and flash evaporation: uniformly mixing the liquid phase component 1 and the liquid phase component 2, carrying out high-temperature instantaneous sterilization for 20s at a sterilization temperature of 120 ℃, then entering a flash evaporation system for cooling and deodorization, and controlling the temperature of a feed liquid at 55 ℃ in the deodorization process;
(3) acid precipitation: after the deodorization step is finished, transferring the feed liquid into an acid precipitation tank, adding hydrochloric acid to adjust the pH value to 5.0, and precipitating for 10 min; after the acid precipitation is finished, carrying out centrifugal separation on the acid precipitation liquid to obtain a solid phase component 3, wherein the water content of the solid phase component 3 is 60.0%;
(4) neutralizing: preparing weak alkaline water with PH10-13 in advance by using water and alkaline liquor, wherein the temperature of the weak alkaline water is 15 ℃; adding 2 times of the weak alkaline water into the solid phase component 3, stirring, adjusting pH to 6.5 to obtain protein slurry with solid concentration of 13.5%, dissolving and aging for 30 min;
(5) performing enzymolysis by introducing steam into the protein slurry to adjust its temperature to 60 deg.C, and adding 0.1 ‰ alkaline protease, neutral protease or their combination, wherein the activity of the enzyme is 4 × 104u/g, uniformly mixing and keeping for 20 min;
(6) secondary sterilization and flash evaporation: carrying out high-temperature instantaneous sterilization on the protein slurry after the enzymolysis is finished, wherein the sterilization time is 5s, the sterilization temperature is 140 ℃, then entering a flash evaporation system for secondary temperature reduction and deodorization, and controlling the temperature of the protein slurry at 80 ℃ in the deodorization process;
(7) and (3) drying: homogenizing the protein slurry after the second sterilization and flash evaporation by a high-pressure homogenizer at the homogenizing pressure of 500bar, and then conveying the protein slurry to a drying tower for spray drying to obtain the soybean protein isolate powder with the particle size of less than 150 mu m;
(8) ultramicro treatment: and spraying 0.5 per mill of modified soybean phospholipid on the surface of the dried soybean protein isolate powder, recovering the sprayed soybean protein isolate powder by a cyclone separator system, and performing superfine grinding by using a superfine grinder to obtain a soybean protein isolate product with the particle size of less than 50 microns.
3. A soy protein isolate characterized by: the isolated soy protein is produced by the protein production method of claim 1 or 2.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101455263A (en) * | 2008-12-24 | 2009-06-17 | 湖北省云梦龙云蛋白食品有限公司 | Soybean protein isolation protein for injection and production method thereof |
| CN102763761A (en) * | 2012-06-21 | 2012-11-07 | 谷神生物科技集团有限公司 | Method for preparing enzymolysis low-sodium soybean isolated protein |
| CN202980063U (en) * | 2012-07-27 | 2013-06-12 | 德州瑞康食品有限公司 | Denatured protein secondary flash and sterilization device |
| CN103652312A (en) * | 2013-11-27 | 2014-03-26 | 德州瑞康食品有限公司 | Functional soybean protein isolate preparation technology |
| CN104256050A (en) * | 2014-10-21 | 2015-01-07 | 临邑禹王植物蛋白有限公司 | Production method for soybean protein |
| CN104256055A (en) * | 2014-10-21 | 2015-01-07 | 临邑禹王植物蛋白有限公司 | Production method of high-color-value isolated soybean protein |
| CN106417887A (en) * | 2016-10-17 | 2017-02-22 | 临邑禹王植物蛋白有限公司 | Production method of high-water-preservation soybean protein isolate and soybean protein isolate prepared by method |
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