CN108125014A - A kind of production method of high gel, retentiveness soy protein concentrate - Google Patents
A kind of production method of high gel, retentiveness soy protein concentrate Download PDFInfo
- Publication number
- CN108125014A CN108125014A CN201711472467.6A CN201711472467A CN108125014A CN 108125014 A CN108125014 A CN 108125014A CN 201711472467 A CN201711472467 A CN 201711472467A CN 108125014 A CN108125014 A CN 108125014A
- Authority
- CN
- China
- Prior art keywords
- protein concentrate
- retentiveness
- soy protein
- production method
- gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Abstract
The present invention provide a kind of high gel, retentiveness soy protein concentrate production method, using the soy protein concentrate of traditional ethanol method production as raw material, through high-pressure homogeneous, high-temperature instantaneous heating, flash distillation, cooling, last powdery soybean protein concentrate made from spray drying；Advantage is：Soy meal is far above using the protein content that the present invention generates; gelation and retentiveness are also far above conventional production methods; its production process without sewage discharge; its byproduct soy molasses can also be handled in the sale such as feed the most; the product possesses the good production advantage; production cost is reduced, reduces environmental protection pressure, especially in environmental protection requirement higher and higher today.
Description
Technical field
The present invention relates to food protein processing technique field, more particularly to a kind of high gel, retentiveness soy protein concentrate
Production method.
Background technology
With the increasingly raising of people's living standard, the requirement to healthy diet is higher and higher.Soybean protein is a kind of
Vegetable protein, amino acid composition is close with milk protein, and in addition to methionine is slightly lower, remaining essential amino acids content is equal
It is relatively abundant, it is vegetal complete protein.It on nutritive value, can be equal with animal protein, be also most on gene structure
Close to human amino acid, so being the phytoprotein of most nutrition, bean product is as a kind of ideal, safety albumen system
Product increasingly have been favored by people.
At present, soybean protein is divided into soybean protein isolate, soy protein concentrate, soy meal, soyabean tissue for type
Change albumen, soybean separation protein albumin content >=90% sinks technique in production process using alkali soluble acid mostly, and water makes in technique
Dosage is about 35-45 tons of water for 1 ton of soybean protein isolate, and wastewater treatment expense is larger.And alcohol processed soybean protein concentrate, using second
Alcohol extraction, obtain protein content 65%-72% after precipitation, drying, crushing between, protein content be higher than soy meal.Although soybean
Protein concentrate protein content is less than soybean protein isolate, but due to its production process without sewage discharge, byproduct soy sugars
Honey can also be handled, therefore the product still possesses the preferable production advantage in the sale such as feed the most, reduce production cost, be reduced useless
Water discharges and environmental protection pressure, and especially in environmental protection requirement higher and higher today, the production advantage is interest in industry.
However simple alcohol method production soy protein concentrate is because of the ethyl alcohol of 65-75% concentration used in process of production
Extraction, product NSI5-8% ranges, water-soluble low, gelation is very weak or substantially also very weak without gelation, retentiveness.
Invention content
It is an object of the invention to solve the deficiencies in the prior art, and provide a kind of high gel, the concentration of retentiveness soybean
The production method of albumen.
The new technical solution of the present invention is：The production method of a kind of high gel, retentiveness soy protein concentrate, with traditional second
The soy protein concentrate of alcohol method production is raw material, through high-pressure homogeneous, high-temperature instantaneous heating, flash distillation, is cooled down, finally spray drying system
The powdery soybean protein concentrate obtained, the step：
（1）Soy protein concentrate is with 10-15%（Mass percent）Even concentration be dispersed in water, acid adding directly passes through static state
Mixer, static mixer outlet liquid pH value are 3-4, and then by high-pressure homogeneous, pressure 15-30MPa, high-temperature instantaneous adds
Heat, 90-140 DEG C of temperature, time 5-20S, flash distillation negative pressure -0.070Mpa to -0.085Mpa are finally water-cooled to 10- with cooling
30℃；
（2）Liquid after cooling treatment adds alkali, and directly by static mixer, static mixer outlet liquid pH value is 5-5.5,
It is 6.5-7.5 finally to adjust pH value, and then by ultra high temperature short time sterilization, 121-140 DEG C of temperature, time 5-15S, flash distillation is negative
Pressure -0.070Mpa to -0.085Mpa finally carries out high-pressure homogeneous, pressure 15-30MPa, and gained liquid is spray-dried to be made
Powdery soybean protein concentrate.
Described is raw materials used for by alcohol steep, alcohol processed soybean protein concentrate precipitation, dried, ground, albumen
Content 65-72%.
The soy protein concentrate adds 4 times of water that gel is made, and is 1200-1500g through physical property instrument detection gel strength；
The retentiveness of the soy protein concentrate is 700-800%.
The step（1）It is middle sour for hydrochloric acid or citric acid, malic acid, solution concentration 5-6mol/L.
The step（2）Used in lye be sodium hydroxide or potassium hydroxide, calcium hydroxide, solution concentration is dense
It spends for 5-6mol/L.
The step（1）Middle acid adding amount must be sufficiently lower than isoelectric pH 4.40-4.60.
The step（2）Middle caustic dosage must be sufficiently higher than isoelectric pH 4.40-4.60.
The beneficial effects of the invention are as follows：Soy meal, gelation and water holding are far above using the protein content that the present invention generates
Property also far above conventional production methods, production process without sewage discharge, byproduct soy molasses also can pins such as feed the most
Processing is sold, which possesses the good production advantage, reduces production cost, environmental protection pressure is reduced, especially in environmental protection requirement
Higher and higher today.
Description of the drawings
Fig. 1 is the process flow chart of the present invention.
Specific embodiment
The present invention will be further described below in conjunction with the accompanying drawings.
The production method of a kind of high gel, retentiveness soy protein concentrate, the soybean concentrate egg produced with traditional ethanol method
It is in vain raw material, through high-pressure homogeneous, high-temperature instantaneous heating, flash distillation, cools down, finally powdery soybean concentrate egg made from spray drying
In vain, the step：
（1）Soy protein concentrate is with 10-15%（Mass percent）Even concentration be dispersed in water, acid adding directly passes through static state
Mixer, static mixer outlet liquid pH value are 3-4, and then by high-pressure homogeneous, pressure 15-30MPa, high-temperature instantaneous adds
Heat, 90-140 DEG C of temperature, time 5-20S, flash distillation negative pressure -0.070Mpa to -0.085Mpa are finally water-cooled to 10- with cooling
30℃；
（2）Liquid after cooling treatment adds alkali, and directly by static mixer, static mixer outlet liquid pH value is 5-5.5,
It is 6.5-7.5 finally to adjust pH value, and then by ultra high temperature short time sterilization, 121-140 DEG C of temperature, time 5-15S, flash distillation is negative
Pressure -0.070Mpa to -0.085Mpa finally carries out high-pressure homogeneous, pressure 15-30MPa, and gained liquid is spray-dried to be made
Powdery soybean protein concentrate.
Described is raw materials used for by alcohol steep, alcohol processed soybean protein concentrate precipitation, dried, ground, albumen
Content 65-72%.
The soy protein concentrate adds 4 times of water that gel is made, and is 1200-1500g through physical property instrument detection gel strength；
The retentiveness of the soy protein concentrate is 700-800%.
The step（1）It is middle sour for hydrochloric acid or citric acid, malic acid, solution concentration 5-6mol/L.
The step（2）Used in lye be sodium hydroxide or potassium hydroxide, calcium hydroxide, solution concentration is dense
It spends for 5-6mol/L.
The step（1）Middle acid adding amount must be sufficiently lower than isoelectric pH 4.40-4.60.
The step（2）Middle caustic dosage must be sufficiently higher than isoelectric pH 4.40-4.60.
Case is embodied
Case one：
（1）Raw material：1.1-1.2 tons/h soy protein concentrate inventorys, add industrial water 9-10 side/h.
（2）It is uniformly mixed by shear pump, with 5-6mol/L hydrochloric acid solutions, acid adding amount 0.106-0.116 side/h.
（3）Acid adding static mixer outlet pH3.6-3.7.
（4）By high-pressure homogeneous pressure 28-30Mpa, 115-120 DEG C of time 10-11s is heated into steam, enters back into sudden strain of a muscle
It steams, negative pressure -0.075-0.078Mpa, extracts 58-60 DEG C of temperature out, flash liquid is cooled to 25-27 DEG C of temperature by plate heat exchanger.
（5）Coolant adds the sodium hydroxide solution entrance of 5-6mol/L plus alkali static mixer, caustic dosage 0.100-
0.110 static mixer outlet pH5.1-5.3, into neutralizing tank, it is 7.2-7.3 to adjust and neutralize pH.
（6）Neutralizer enters steam heating 130-135 DEG C of time 10-11s of sterilization, enters back into flash distillation, negative pressure -0.078-
0.080Mpa extracts 58-62 DEG C of temperature out, by high-pressure homogeneous pressure 28-30Mpa, into spray drying.
（7）180-185 DEG C of spray drying EAT, 60-65 DEG C of temperature of outgoing air.
（8）Obtain the soy protein concentrate with high gel, water holding.
Case two：
（1）Raw material：1.1-1.2 tons/h soy protein concentrate inventorys, add industrial water 10-11 side/h.
（2）It is uniformly mixed by shear pump, with 5-6mol/L hydrochloric acid solutions, acid adding amount 0.112-0.120 side/h.
（3）Acid adding static mixer outlet pH3.4-3.5.
（4）By high-pressure homogeneous pressure 28-29Mpa, 116-120 DEG C of time 10-11s is heated into steam, enters back into sudden strain of a muscle
It steams, negative pressure -0.077-0.079Mpa, extracts 57-60 DEG C of temperature out, flash liquid is cooled to 24-26 DEG C of temperature by plate heat exchanger.
（5）Coolant adds the sodium hydroxide solution entrance of 5-6mol/L plus alkali static mixer, caustic dosage 0.970-
0.107 static mixer outlet pH5.0-5.2, into neutralizing tank, it is 7.3-7.4 to adjust and neutralize pH.
（6）Neutralizer enters steam heating 132-135 DEG C of time 10-11s of sterilization, enters back into flash distillation, negative pressure -0.079-
0.082Mpa extracts 57-61 DEG C of temperature out, by high-pressure homogeneous pressure 28-30Mpa, into spray drying.
（7）182-185 DEG C of spray drying EAT, 62-65 DEG C of temperature of outgoing air.
（8）Obtain the soy protein concentrate with high gel, water holding.
Case product testing is verified
（1）Gel strength detection method：The 50.0g invention soy protein concentrate, adds distilled water 200.0g, is stirred in food conditioning device
It mixes uniformly, makes gel.Gel centrifugal 2000rpm*10min heats 30min at 90 DEG C.After being cooled to room temperature, 4 DEG C of placements
12h.Physical property instrument detection gel strength, elasticity.
（2）Retentiveness detection method：10.0g（w0）The invention soy protein concentrate adds distilled water 100.0g (w1), magnetic force
Blender stirs evenly.Mixed liquor is taken to centrifuge 3000rpm*10min, weighs supernatant weight (w2).
Retentiveness %=。
（3）Product Comparative result is analyzed
| Name of product | Gel strength g | Gel elastomer | Retentiveness % |
| The invention case one | 1398 | 0.91 | 777 |
| The invention case two | 1536 | 0.92 | 796 |
| Alcohol processed soybean protein concentrate | 56 | 0.43 | 324 |
| Commercially available soybean function protein concentrate | 823 | 0.91 | 638 |
Conclusion：From the point of view of the detection comparing result of product, the gel of soy protein concentrate of invention production, retentiveness are compared with alcohol method
Soy protein concentrate and existing commercially available soybean function protein concentrate all improve a lot.
More than case study on implementation is merely a preferred embodiment of the present invention, and is not intended to restrict the invention.Although with reference to reality
It applies example the present invention is described in detail, it will be understood by those of skill in the art that carrying out technical scheme of the present invention each
Kind combination, modification or equivalent replacement without departure from the spirit and scope of technical solution of the present invention, should all cover the present invention's
In right.
Claims (7)
1. the production method of a kind of high gel, retentiveness soy protein concentrate, the soy protein concentrate produced with traditional ethanol method
For raw material, through high-pressure homogeneous, high-temperature instantaneous heating, flash distillation, cool down, finally powdery soybean protein concentrate made from spray drying,
It is characterized in that：The step：
（1）Soy protein concentrate is with 10-15%（Mass percent）Even concentration be dispersed in water, acid adding directly passes through static state
Mixer, static mixer outlet liquid pH value are 3-4, and then by high-pressure homogeneous, pressure 15-30MPa, high-temperature instantaneous adds
Heat, 90-140 DEG C of temperature, time 5-20S, flash distillation negative pressure -0.070Mpa to -0.085Mpa are finally water-cooled to 10- with cooling
30℃；
（2）Liquid after cooling treatment adds alkali, and directly by static mixer, static mixer outlet liquid pH value is 5-5.5,
It is 6.5-7.5 finally to adjust pH value, and then by ultra high temperature short time sterilization, 121-140 DEG C of temperature, time 5-15S, flash distillation is negative
Pressure -0.070Mpa to -0.085Mpa finally carries out high-pressure homogeneous, pressure 15-30MPa, and gained liquid is spray-dried to be made
Powdery soybean protein concentrate.
2. according to claim 1 a kind of high gel, retentiveness soy protein concentrate production method, it is characterised in that：Institute
That states is raw materials used for by alcohol steep, alcohol processed soybean protein concentrate precipitation, dried, ground, protein content 65-72%
（Mass percent）.
3. according to claim 1 a kind of high gel, retentiveness soy protein concentrate production method, it is characterised in that：Institute
The soy protein concentrate stated adds 4 times of water that gel is made, and is 1200-1500g through physical property instrument detection gel strength；The soybean concentrates
The retentiveness of albumen is 700-800%（Mass percent）.
4. according to claim 1 a kind of high gel, retentiveness soy protein concentrate production method, it is characterised in that：Institute
The step of stating（1）It is middle sour for hydrochloric acid or citric acid, malic acid, solution concentration 5-6mol/L.
5. according to claim 1 a kind of high gel, retentiveness soy protein concentrate production method, it is characterised in that：Institute
The step of stating（2）Used in lye be sodium hydroxide or potassium hydroxide, calcium hydroxide, solution concentration be a concentration of 5-
6mol/L。
6. according to a kind of high gel of claim 1 or 4, the production method of retentiveness soy protein concentrate, it is characterised in that：
The step（1）Middle acid adding amount must be sufficiently lower than isoelectric pH 4.40-4.60.
7. according to a kind of high gel of claim 1 or 5, the production method of retentiveness soy protein concentrate, it is characterised in that：
The step（2）Middle caustic dosage must be sufficiently higher than isoelectric pH 4.40-4.60.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711472467.6A CN108125014A (en) | 2017-12-29 | 2017-12-29 | A kind of production method of high gel, retentiveness soy protein concentrate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711472467.6A CN108125014A (en) | 2017-12-29 | 2017-12-29 | A kind of production method of high gel, retentiveness soy protein concentrate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108125014A true CN108125014A (en) | 2018-06-08 |
Family
ID=62393524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711472467.6A Pending CN108125014A (en) | 2017-12-29 | 2017-12-29 | A kind of production method of high gel, retentiveness soy protein concentrate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108125014A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850804A (en) * | 2018-06-29 | 2018-11-23 | 湖北口口香食品科技有限公司 | A kind of richness albumen quinoa vegetarian diet health-preserving porridge and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497646A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Method for producing soybean protein concentrate by functional alcohol method |
| CN102150742A (en) * | 2011-03-01 | 2011-08-17 | 华南理工大学 | Method for modifying soybean protein |
| CN105685367A (en) * | 2016-01-27 | 2016-06-22 | 山东三维大豆蛋白有限公司 | Preparation method of functional soybean protein concentrate capable of replacing soy isolate protein |
-
2017
- 2017-12-29 CN CN201711472467.6A patent/CN108125014A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497646A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Method for producing soybean protein concentrate by functional alcohol method |
| CN102150742A (en) * | 2011-03-01 | 2011-08-17 | 华南理工大学 | Method for modifying soybean protein |
| CN105685367A (en) * | 2016-01-27 | 2016-06-22 | 山东三维大豆蛋白有限公司 | Preparation method of functional soybean protein concentrate capable of replacing soy isolate protein |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850804A (en) * | 2018-06-29 | 2018-11-23 | 湖北口口香食品科技有限公司 | A kind of richness albumen quinoa vegetarian diet health-preserving porridge and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Séverin et al. | Milk biologically active components as nutraceuticals | |
| Song et al. | Fermentation of soybean meal and its inclusion in diets for newly weaned pigs reduced diarrhea and measures of immunoreactivity in the plasma | |
| CN106798072A (en) | A kind of protein preparation method for improving soybean protein isolate dispersiveness | |
| CN102176835B (en) | High caloric enteral formulations | |
| CN104782877B (en) | A kind of low full powder of sensitization Soybean Peptide and its preparation method and application | |
| CN111990462A (en) | Infant formula containing protein composition and preparation method thereof | |
| CN105852135A (en) | Preparation method of edible and medicinal fungus protein peptide-ferrous chelate | |
| CN107136295A (en) | A kind of partially hydrolyzed whey protein powder and preparation method thereof | |
| CN105821104A (en) | Preparation method of edible fungus protein peptide and calcium chelate | |
| CN105876442A (en) | Extraction method of sheep bone marrow peptides | |
| CN110628859A (en) | Glycosylated oyster peptide and preparation method thereof | |
| CN108125014A (en) | A kind of production method of high gel, retentiveness soy protein concentrate | |
| CN103621774A (en) | Soybeans without anti-nutritional factors and method for removing anti-nutritional factors of soybeans as well as application of soybeans | |
| CN113973977A (en) | Method for producing heat-stable and soluble protein powder by heat treatment combined with homogenization | |
| Yang et al. | Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties | |
| CN106666335A (en) | Method for efficiently digesting antinutritional factors and antigen proteins in animal-breeding soybean meal by acetic acid method | |
| CN108251485A (en) | A kind of functionality mixed plant peptide and its application | |
| WO2023077876A1 (en) | Mild enzymolosis process of chicken and application of enzymolysate thereof in dog food | |
| CN105286022A (en) | Compound protein powder rich in content of essential amino acids and reasonable in composition and preparation method of compound protein powder | |
| Chen et al. | Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 | |
| CN107373113A (en) | A kind of ruminant rumen protein feed and its production method | |
| Peng et al. | Effects of 7S and 11S on the intestine of weaned piglets after injection and oral administration of soybean antigen protein | |
| Li et al. | Differences in the gut microbiota composition of rats fed with soybean protein and their derived peptides | |
| CN111657352A (en) | Composite peptide protein powder and preparation method thereof | |
| Hedayati et al. | Effects of different processing of soaybean meal on ruminal degradability parameters and intestinal digestibility of crude protein and amino acids in Holstein cows |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180608 |