CN107467345A - One kind granulating soybean protein and preparation method thereof - Google Patents
One kind granulating soybean protein and preparation method thereof Download PDFInfo
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- CN107467345A CN107467345A CN201710618270.2A CN201710618270A CN107467345A CN 107467345 A CN107467345 A CN 107467345A CN 201710618270 A CN201710618270 A CN 201710618270A CN 107467345 A CN107467345 A CN 107467345A
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 67
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 41
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 35
- 235000018102 proteins Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 239000008187 granular material Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000012460 protein solution Substances 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 230000008676 import Effects 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 13
- 230000008859 change Effects 0.000 abstract description 9
- 229940001941 soy protein Drugs 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 3
- 230000006698 induction Effects 0.000 abstract description 3
- 230000004048 modification Effects 0.000 abstract description 3
- 238000012986 modification Methods 0.000 abstract description 3
- 108010022579 ATP dependent 26S protease Proteins 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 235000013618 yogurt Nutrition 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- 235000021120 animal protein Nutrition 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- 102000004407 Lactalbumin Human genes 0.000 description 3
- 108090000942 Lactalbumin Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 125000000487 histidyl group Chemical group [H]N([H])C(C(=O)O*)C([H])([H])C1=C([H])N([H])C([H])=N1 0.000 description 1
- 238000001027 hydrothermal synthesis Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 201000000585 muscular atrophy Diseases 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001248 thermal gelation Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses one kind to granulate soybean protein and preparation method thereof, belongs to the modification field of soybean protein 26S Proteasome Structure and Function.This method pH value be 3.8~5.5 under conditions of, using repeatedly heat treatment combine high shear by the way of soybean protein is handled, then it is carried out it is high-pressure homogeneous, spray drying, obtain the granulating soy protein products that particle diameter concentrates on 2 ~ 20 μm.Gained is particle stabilized, pH value be 2.0~8.0 environment in, the granularity and viscosity of particle do not change substantially, and the protein of particle not solubility more than 85%.Soybean protein is granulated under 12% concentration, thermal induction does not form gel still, and its gel characteristic is far below soybean protein isolate, can be applied in the food systems such as beverage, Yoghourt, increases its protein content while its mouthfeel is kept.
Description
Technical background
The invention belongs to the modification field of soybean protein 26S Proteasome Structure and Function, and in particular to one kind granulating soybean protein and its
Preparation method.
Background technology
Protein be form life basic substance, long-term protein insufficiency of intake can cause depauperation, muscular atrophy,
A series of health problems such as metabolic function decline, immunity degradation.According to《Chinese residents nourishment and chronic disease status report》, mesh
Before there is the state that majority of populations is in a negative nitrogen balance in preceding China, therefore the food rich in protein has good market
Scape.As people are increasingly welcome the pay attention to day by day of health diet, high-protein food by consumer.
Soybean protein is a kind of high-quality vegetable protein, and its amino acid ratio of components relatively balances, and contains various ammonia needed by human
Base acid, nutrition are relatively comprehensive.Compared with animal protein, containing less saturated fat and cholesterol, can reduce suffer from high fat of blood,
The risk of the diseases such as angiocarpy, and there is some superiority in price.What the production of soybean protein met that we are advocated can
Regeneration, the trend of sustainable development, meat products and dairy products are substituted to increase band rapidly to alleviating population using soybean protein part
The environmental pressure come has great significance.However, the gel characteristic of soybean protein can make high-protein food presentation a kind of tough and tensile
Mouthfeel, significantly limit its application in food.Structural and functional is an important factor for determining protein quality,
Application of the soybean protein in food is opened up, it is necessary to carry out appropriate modification to its micro-structural, changes its gel characteristic.
Granulating is a kind of effective means for changing protein micro-structural.Protein forms the particle with micro-meter scale
Afterwards, its rigid structure significantly reduces its interaction, it is possible to achieve food original matter is kept while increasing percent protein
Structure.By protein particulate, mainly there is two ways at present：A kind of is heat accumulation or the place of acid deposition combination high shear or high pressure
Reason；One kind is prepared by emulsion process.The former is more suitable for continuous industrialized production.
Patent CN1678199A heating protein solution under lasting high shear stirring, homogenizing processing, is obtained after cooling
To insoluble protein particle.United States Patent (USP) US8889209B2 discloses the device of a set of continuous production granulating lactalbumin.Whey
Protein concentrate is forced into 4~8MPa, then by a series of board-like, pipe heat exchanger, leads to again after heating and cooling process is undergone
Cross homogenizer and finally give granulating lactalbumin.But this method is applied to the albumen containing a large amount of sulfydryls and disulfide bond, and
It is not suitable for soybean protein.Compared to animal protein, soybean protein contains less disulfide bond.Disulfide bond is two and half Guang on peptide chain
The covalent bond that oxidation reaction is formed occurs for the mercapto groups of histidine residue.Disulfide bond is easily reduced and is broken, can be again after fracture
Secondary oxidation re-forms disulfide bond, and being can be with the chemical bond of dynamic change.The elasticity and stability and disulfide bond of protein gel
There is very big relation.Architectural difference between animal protein and vegetable protein makes its heat-induced gelation characteristic very big difference be present.
Report that the method for preparing granulating albumen is applied to the animal proteins such as albumen, lactalbumin at present, but for closing
The hydrophobic grouping and hydrogen bonding sites of soybean protein, prepare the granulating soybean protein of low viscosity and do not apply to.
The content of the invention
Its protein content is improved on the premise of food mouthfeel is not influenceed, and improves the application value of soybean protein,
Micro-structural of the invention from modified soy protein, to soybean protein by the way of repeatedly heat treatment combines high shear
Handled, granulate soybean protein by heat treatment repeatedly, reduced its surface and be used for hydrophobic interaction and hydrogen bond knot
The avtive spot of conjunction.The protein content that granulating soybean protein is used to increase in food is without changing Food Texture, wherein one
Individual target is the application in high-protein food.
The object of the invention is achieved through the following technical solutions.
One kind granulating soybean protein, described granulating soybean protein particle inside protein content are not less than 46wt%；Institute
The grain graininess for the granulating soybean protein stated is concentrated in 2~20 μ ms.
Preferably, described granulating soybean protein is under conditions of pH value is 2.0~8.0, granule protein matter not solubility
More than 85%；
Preferably, for described granulating soybean protein under 12% concentration, thermal induction does not form gel still.
A kind of above-described preparation method for granulating soybean protein, comprises the following steps：
（1）Soybean protein isolate is added to the water, stirring is to being completely dissolved, then adjusts pH to 3.8~5.5, obtains protein solution；
（2）By step（1）The protein solution of gained is placed in 90~100 DEG C of water baths and stirred, and is subsequently cooled to room temperature, obtains egg
White liquor；
（3）By step（2）Obtained protein liquid repeat step（2）Processing procedure；
（4）By step（3）The protein liquid of gained carries out pre- homogeneous, then carries out high-pressure homogeneous, is finally spray-dried, obtained
Granulate soybean protein.
Preferably, step（1）The mass ratio of the soybean protein isolate and water is 1:5~1:10.
Preferably, step（1）The time of the dissolving is 1~3h.
Preferably, step（2）The rotating speed of the stirring is 400~1000r/min；The time of stirring is 5~60min.
Preferably, step（2）The mode of the cooling cools down or in ice water bath environment high speed point to be stirred at room temperature
Dissipate quick cooling；Rotating speed during the stirring cooling is 400~1000r/min；The scattered speed of the high speed for 8000~
12000r/min。
Preferably, step（3）The repeat step（2）Processing procedure 0~4 time.
Preferably, step（4）The rotating speed of the pre- homogeneous is 9000~15000r/min, and the time is 1~3min.
Preferably, step（4）The high-pressure homogeneous pressure is 20~80MPa, and homogenization cycles are 2~4 times.
Preferably, step（4）The condition of the spray drying is that inlet temperature is set to 160~200 DEG C, outlet temperature 90
~110 DEG C, sample introduction flow is 1.5~4.5ml/min.
Preferably, a kind of preparation method for granulating soybean protein, specifically comprises the following steps：
（1）By soybean protein isolate with 1:5~1:10 ratio is dissolved in deionized water, is stirred at room temperature to being completely dissolved.Fill
The protein liquid of aquation is divided to adjust pH to 3.8~5.5.
（2）By step（1）The protein liquid of gained is placed in 90~100 DEG C of water baths with 400~1000r/min rotating speed
5~60min is stirred, is then cooled down.The type of cooling is cooled down or disperseed in ice water bath environment high speed quick to be stirred at room temperature
Cooling.
（3）By step（2）Obtained protein liquid repeat step（2）Processing procedure 0 ~ 4 time.
（4）By step（3）The protein liquid of gained carries out pre- homogeneous, then high-pressure homogeneous with 20~80MPa pressure progress,
Homogenization cycles are 2 ~ 4 times.Finally it is spray-dried, obtains granulating soy protein products.
The present invention is handled soybean protein by the way of repeating heat treatment and combining high shear, then enters horizontal high voltage to it
Homogeneous and spray drying obtain granulating soybean protein powder.Protein content inside the particle of prepared granulating soybean protein
Height, centralized particle diameter；In the range of pH value is 2.0~8.0, its granularity and viscosity keep stable；High concentration protein solution
Viscosity and acid heat induction gel characteristic significantly reduce.
Relative to prior art, the invention has the advantages that
（1）The present invention simultaneously uses it for high egg for the not high present situation of soybean protein utilization rate, the micro-structural of modified soy protein
In food and drinks one gets without pay product, the application value of soybean protein is improved.
（2）The present invention uses Repeat-heating cooling treatment, simply and effectively passivation particle surface group activity, and saving
Energy consumption.
（3）Granulating soybean protein prepared by the present invention keeps stable under conditions of being 2.0~8.0 in pH value（Such as grain
Degree and viscosity）, being applied to offer in different food systems for granulating soybean protein may.
（4）Preparation process pertains only to hydro-thermal process and mechanical treatment, without adding other catalyst etc., operation equipment letter
Single, energy consumption is low, is adapted to industrialization continuous production.
Brief description of the drawings
Fig. 1 a are the SEM of the granulating soybean protein of embodiment 1（SEM）Figure.
Fig. 1 b are shows fluorescent microscopy images of the granulating soybean protein of embodiment 1 in water.
Fig. 2 is the grading curve figure of the granulating soybean protein of embodiment 1.
Fig. 3 is viscosity B coefficent comparison diagram before and after the granulating soybean protein dispersion liquid of embodiment 2 heats.
Fig. 4 is viscous before and after crude soya bean protein isolate dispersion liquid and the heating of the granulating soybean protein dispersion liquid of embodiment 2
Spend the variation diagram with shear rate.
Embodiment
To more fully understand the present invention, with reference to embodiment, the present invention is further illustrated, but the reality of the present invention
Apply mode not limited to this.
Embodiment 1
（1）10g soybean protein isolates are dissolved in 100ml deionized waters, stir 1h at room temperature, adjust pH to 5.5.
（2）By step（1）The protein solution of gained is placed in 90 DEG C of water baths and stirred with 400r/min rotating speed
60min, then disperseed under the conditions of ice-water bath with 8000r/min rotating speed, jitter time 1min.
（3）By step（3）The protein liquid of gained enters horizontal high voltage microjet homogeneous, homogenization cycles 2 with 20MPa pressure
It is secondary.Finally it is spray-dried, obtains granulating soy protein products.
Above-mentioned spray drying condition is that inlet temperature is set to 160 DEG C, and outlet temperature is 90 DEG C, and sample introduction flow is 4.5ml/
min。
Granulating soybean protein powder obtained by the present embodiment is in solid irregular spherical, and its particle diameter is at 10 μm or so（See figure
1a）；Pattern almost spherical after the abundant aquation of particle in water（See Fig. 1 b）；The size distribution ratio of particle as can be seen from Figure 2
It is more uniform, concentrate in 2~20 μ ms, average grain diameter is 7.34 μm；Protein content is 46.90 wt% inside particle；Particle
Heat endurance is good, and by 95 DEG C, 30min heat treatment, the pattern and particle diameter of particle do not change；PH value be 2.0~
In 8.0 environment, the granularity and viscosity of particle do not change substantially, and the protein of particle not solubility more than 85%；Particle
Under the conditions of concentration is 12 wt%, gel is not formed still by 95 DEG C, 30min heat treatments, its viscosity is 0.479Pa s（Shearing
Speed is 20s-1）.
Embodiment 2
（1）30g soybean protein isolates are dissolved in 200ml deionized waters, stir 2h at room temperature, adjust pH to 5.5.
（2）By step（1）The protein liquid of gained is placed in 95 DEG C of water baths and stirs 5min with 700r/min rotating speed, so
3min is disperseed with 12000 r/min rotating speed under the conditions of ice-water bath afterwards.
（3）By step（2）Obtained protein liquid repeat step（2）Processing procedure 2 times.
（4）By step（3）The protein liquid of gained carries out scattered 2min at a high speed by 12000r/min of rotating speed, then with
50MPa pressure enters horizontal high voltage microjet homogeneous, and homogenization cycles are 3 times.Finally it is spray-dried, obtains granulating soybean egg
White product.
Spray drying condition is that inlet temperature is set to 180 DEG C, and outlet temperature is 100 DEG C, and sample introduction flow is 3.0ml/min.
The granularity of granulating soybean protein is concentrated in 2~20 μ ms obtained by the present embodiment, and average grain diameter is 11.7 μm；
Protein content is 54.61 wt% inside particle；Particle heat endurance is good, by 95 DEG C, 30min heat treatment, the pattern of particle
Do not changed with particle diameter；In the environment that pH value is 2.0~8.0, the granularity and viscosity of particle do not change substantially, and
And the protein of particle not solubility more than 85%；From Fig. 3（Shear rate is 80s-1；95 DEG C of heat treatment condition, 30min）And Fig. 4
（Protein concentration is 8%；" h- " represents that dispersion liquid is heat-treated by 95 DEG C, 30min）It can be seen that by 95 DEG C, 30min heat
Processing, granulating soybean protein dispersion viscosity change is smaller, far below the viscosity B coefficent of crude soya bean protein isolate dispersion liquid,
Soybean protein is granulated under the conditions of concentration is 12 wt%, does not form gel still after 95 DEG C, 30min heat treatments, its viscosity
For 0.097Pa s（Shear rate is 20s-1）, remain to keep good fluidity.
Embodiment 3
（1）20g soybean protein isolates are dissolved in 100ml deionized waters, stir 3h at room temperature, adjust pH to 3.8.
（2）By step（1）The protein liquid of gained is placed in 100 DEG C of water baths and stirred with 1000r/min rotating speed
30min, room temperature is then cooled to 1000r/min rotating speed stirring at room temperature.
（3）By step（2）Obtained protein dispersion repeat step（2）Processing procedure 4 times.
（4）By step（3）The dispersion liquid of gained carries out scattered 3min at a high speed by 15000r/min of rotating speed, then with
80MPa pressure enters horizontal high voltage microjet homogeneous, and homogenization cycles are 4 times.Finally it is spray-dried, obtains granulating soybean egg
White product.
Spray drying condition is that inlet temperature is set to 200 DEG C, and outlet temperature is 110 DEG C, and sample introduction flow is 1.5ml/min.
The granularity of granulating soybean protein is concentrated in 2~20 μ ms obtained by the present embodiment, and average grain diameter is 8.33 μm；
Protein content is 49.89 wt% inside particle；Particle heat endurance is good, by 95 DEG C, 30min heat treatment, the pattern of particle
Do not changed with particle diameter；In the environment that pH value is 2.0~8.0, the granularity and viscosity of particle do not change substantially, and
And the protein of particle not solubility more than 85%；Particle is heat-treated still not under the conditions of concentration is 12 wt% by 95 DEG C, 30min
Gel is formed, its viscosity is 0.313Pa s（Shear rate is 20s-1）.
Embodiment 4
（1）30g soybean protein isolates are dissolved in 170ml deionized waters, stir 2h at room temperature, adjust pH to 4.6.
（2）By step（1）The protein liquid of gained is placed in 95 DEG C of water baths and stirs 60min with 400r/min rotating speed,
Then room temperature is cooled to 400r/min rotating speed stirring at room temperature.
（3）By step（2）Obtained protein dispersion repeat step（2）Processing procedure 2 times.
（4）By step（3）The dispersion liquid of gained carries out scattered 2min at a high speed by 12000r/min of rotating speed, then with
50MPa pressure enters horizontal high voltage microjet homogeneous, and homogenization cycles are 2 times.Finally it is spray-dried, obtains granulating soybean egg
White product.
Spray drying condition is that inlet temperature is set to 180 DEG C, and outlet temperature is 100 DEG C, and sample introduction flow is 3.0ml/min.
The granularity of granulating soybean protein is concentrated in 2~20 μ ms obtained by the present embodiment, and average grain diameter is 11.50 μ
m；Protein content is 58.82 wt% inside particle；Particle heat endurance is good, by 95 DEG C, 30min heat treatment, the shape of particle
Looks and particle diameter do not change；In the environment that pH value is 2.0~8.0, the granularity and viscosity of particle do not change substantially,
And the protein of particle not solubility more than 85%；Particle is heat-treated still under the conditions of concentration is 12 wt% by 95 DEG C, 30min
Gel is not formed, its viscosity is 0.213Pa s（Shear rate is 20s-1）.
Claims (10)
1. one kind granulating soybean protein, it is characterised in that protein content is not low inside described granulating soybean protein particle
In 46 wt%；The grain graininess of described granulating soybean protein is concentrated in 2~20 μ ms.
2. prepare a kind of method of granulating soybean protein described in claim 1, it is characterised in that comprise the following steps：
（1）Soybean protein isolate is added to the water, stirring is to being completely dissolved, then adjusts pH to 3.8~5.5, obtains protein solution；
（2）By step（1）The protein solution of gained is placed in 90~100 DEG C of water baths and stirred, and is subsequently cooled to room temperature, obtains egg
White liquor；
（3）By step（2）Obtained protein liquid repeat step（2）Processing procedure；
（4）By step（3）The protein liquid of gained carries out pre- homogeneous, then carries out high-pressure homogeneous, is finally spray-dried, obtained
Granulate soybean protein.
3. preparation method according to claim 2, it is characterised in that step（1）The matter of the soybean protein isolate and water
Amount is than being 1:5~1:10.
4. preparation method according to claim 2, it is characterised in that step（1）The time of the dissolving is 1~3h.
5. preparation method according to claim 2, it is characterised in that step（2）The rotating speed of the stirring be 400~
1000r/min；The time of stirring is 5~60min.
6. preparation method according to claim 2, it is characterised in that step（2）The mode of the cooling is at room temperature
Stirring cooling disperses quick cooling in ice water bath environment high speed；Rotating speed during the stirring cooling is 400~1000r/
min；The scattered speed of the high speed is 8000~12000r/min.
7. preparation method according to claim 2, it is characterised in that step（3）The repeat step（2）Processing procedure
0~4 time.
8. preparation method according to claim 2, it is characterised in that step（4）The rotating speed of the pre- homogeneous be 9000~
15000r/min, time are 1~3min.
9. preparation method according to claim 2, it is characterised in that step（4）The high-pressure homogeneous pressure be 20~
80MPa, homogenization cycles are 2~4 times.
10. preparation method according to claim 2, it is characterised in that step（4）The condition of the spray drying is import
Temperature is set to 160~200 DEG C, and outlet temperature is 90~110 DEG C, and sample introduction flow is 1.5~4.5ml/min.
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| CN201710618270.2A CN107467345A (en) | 2017-07-26 | 2017-07-26 | One kind granulating soybean protein and preparation method thereof |
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| CN109349352A (en) * | 2018-11-29 | 2019-02-19 | 广州风行乳业股份有限公司 | A kind of high protein type double protein milk beverage and preparation method thereof |
| CN110178907A (en) * | 2019-06-10 | 2019-08-30 | 安徽曦强乳业集团有限公司 | A kind of low sugar high protein milk beverage and its processing method |
| CN112042941A (en) * | 2020-06-15 | 2020-12-08 | 哈尔滨商业大学 | Soybean lipophilic protein-curcumin compound and preparation method thereof |
| CN113439839A (en) * | 2021-06-18 | 2021-09-28 | 华南理工大学 | Full-plant-based high-energy ready-to-drink nutrient and preparation method thereof |
| CN113973977A (en) * | 2021-11-09 | 2022-01-28 | 大连工业大学 | Method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization |
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| CN113973977B (en) * | 2021-11-09 | 2023-11-24 | 大连工业大学 | Method for producing heat stability and soluble protein powder by heat treatment and homogenization |
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Application publication date: 20171215 |