CN108935915A - A kind of preparation method of smellless soybean separated protein powder - Google Patents
A kind of preparation method of smellless soybean separated protein powder Download PDFInfo
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- CN108935915A CN108935915A CN201810679700.6A CN201810679700A CN108935915A CN 108935915 A CN108935915 A CN 108935915A CN 201810679700 A CN201810679700 A CN 201810679700A CN 108935915 A CN108935915 A CN 108935915A
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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
-
- 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
-
- 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 invention discloses a kind of preparation methods of smellless soybean separated protein powder, it include: that defatted soybean meal and water mixing carry out steam blanching processing deodorant, shear treatment is carried out under alkaline condition, it is separated by solid-liquid separation after reaction, obtained bean dregs are subjected to shear treatment, add water to extract, be then separated by solid-liquid separation, obtained alkali is extracted into soya-bean milk liquid and water extraction soya-bean milk liquid merges to obtain mixing soya-bean milk；Mixing soya-bean milk adjustment pH value is made into albumen precipitation, being then separated by solid-liquid separation and obtaining solid phase is the dignified lactoprotein of soy acid；The dignified lactoprotein of soy acid is configured to protein liquid, enzyme is added and is digested, then carries out microwave deodorant；Then deodorant protein liquid is spray-dried to obtain the smellless soybean separated protein powder.The present invention removes beany flavor by the way of physics and bioconjugation, and obtained soybean separation protein white powder free from beany flavor can be applied to dairy products, beverage, reconstitute in drink.
Description
Technical field
The invention belongs to technical field of food raw material processing, and in particular to a kind of preparation of smellless soybean separated protein powder
Method.
Background technique
Soybean beany flavor is waved by a kind of alcohol, aldehyde, ketone low molecule generated after fat oxidation oxydasis unsaturated fatty acid
Hair property induced gas, soybean one through processing, the lipoxidase contained can enzymatic oxidation polyvalent unsaturated fatty acid, produce
Raw some volatile substances form special beany flavor, and directly limitation soy food product is extensive edible.
During soybean processing, general use either physically or chemically eliminates beany flavor.Such as Chinese patent literature
CN101427748A discloses a kind of production technology of fish smell and purine removed bean product, removes beany flavor using chemical method, will be big
Beans are successively soaked in meta-alkalescence buffer, clear water, in acidic buffer, then obtain the soybean of no bad smell, but the party through curing
Method function and effect are slow, and required time is long, consume energy larger, not only increase cost, and easily cause soybean protein degradation, reduce battalion
Support value.
Other fishy smell elimination process common are flash vaporization for eliminating sargassum smell and heating deodorant.Flash vaporization for eliminating sargassum smell can remove in soybean protein isolate
Small molecule fishy smell substance and volatile fishy smell substance, and other fishy smell source materials can not be effectively removed.Heating is
A kind of method of most common passivation lipoxidase, deodorant principle mainly heat irreversible denaturation by protein to reach
To cover or part fishy smell substance is eliminated, and heat denatured loses the protein function in soybean protein isolate seriously, limit
It has been made in the use of each application field, therefore has studied and heating condition appropriate is selected to seem particularly significant.
Summary of the invention
The present invention removes beany flavor by the way of physics and bioconjugation.Deodorant soybean is produced using microwave treatment method
The production technology of powder, have heating speed is uniform, with short production cycle, equipment investment is few, soybean utilization rate is high, deodorization effect is good,
The features such as low energy consumption, low production cost.It is that one kind that new development in recent years is got up has very much that the mode of biology, which digests de- beany flavor,
The biological method of development prospect while removing beany, can also generate certain under the action of special proteins catabolic enzyme
Fragrance improve the flavor of bean product.
For this purpose, this method is not only one of the objects of the present invention is to provide a kind of preparation method of soybean separation protein white powder
Soybean separation protein white powder flavor itself and functional characteristics are kept, the beany flavor of soybean can also be removed, can be eliminated anti-in soybean
Trophic factors, and its nutritive value is not influenced.
The present invention adopts the following technical scheme:
A kind of preparation method of smellless soybean separated protein powder, includes the following steps:
(1) defatted soybean meal and process water mix according to a certain percentage, stir evenly, and carry out steam blanching processing, adjust
PH to 7.0-10.0 is saved, 13000rpm shear treatment 3-5min is carried out to solution, is separated by solid-liquid separation after reaction and obtains soya-bean milk extract liquor
And bean dregs；
(2) by bean dregs shear treatment obtained by step (1), water is added to extract, is then separated by solid-liquid separation and obtains water extraction soya-bean milk liquid and water
Extract bean dregs, soya-bean milk extract liquor obtained by water extraction soya-bean milk liquid and step (1) merges to obtain mixing soya-bean milk；
(3) pH value for the mixing soya-bean milk that regulating step (2) obtains precipitates soybean protein, is then separated by solid-liquid separation and obtains solid phase
The as dignified lactoprotein of soy acid；
(4) the dignified lactoprotein of soy acid that step (3) obtains is configured to a certain concentration protein liquid, adjusts pH to 6.0-
8.0；Aldehyde dehydrogenase enzymatic hydrolysis is added, obtains enzymolysis protein liquid；
(5) the resulting enzymolysis protein liquid of step (4) is put into microwave applicator, through several minutes of microwave radiation, carries out microwave
Deodorant and sterilization processing；
(6) protein liquid obtained by step (5) is spray-dried, obtains the smellless soybean separated protein powder.
Preferably, in step (1), the defatted soybean meal is the soybean defatted soybean meal or pressure that n-hexane extraction extracts
Soybean defatted soybean meal made from squeezing method.
Process water is the component part of main industrial water, it refer in the industrial production be used to manufacture, converted products with
And this part water related with Zhi Zao, machining process.
Preferably, the nitrogen solubility index of the defatted soybean meal is 80-90.
Preferably, vapor (steam) temperature is at 90 DEG C -140 DEG C, and steam period is in 5-60s；More preferable vapor (steam) temperature 90 DEG C-
120 DEG C, the time is handled in 5-30s；
Preferably, the mass ratio of defatted soybean meal and process water is 1:1-10, more preferably 1:5-8.
Preferably, pH is adjusted using NaOH solution.
Preferably, the concentration of NaOH solution is 1-5mol/L.
Uniform stirring is carried out after shear treatment, 15min or more can be stirred by 1000-5000rpm, and preferably 30min is left
It is right.
Preferably, the mass ratio of the amount and defatted soybean meal that add water is 2-10:1, preferably 4-6:1 in step (2)
Water extraction times are added to be 1 time or more, preferably 2 times or more, for example (,) it is extraction 3 times, 5 inferior, extract liquor, which merges, to carry out
Subsequent processing.
Separation of solid and liquid in step (1) and step (2) can be carried out by centrifugation, be preferably centrifuged at 1000-5000rpm
5min or more, such as 10-30min.Separation of solid and liquid condition in step (1) and step (2) may be the same or different.
Preferably, adjusting pH value in step (3) to 4.0-5.0, being the isoelectric point of protein, egg when due to pH value 4.5
White precipitating is most, it is therefore preferable that pH value is 4.5 or so；
Preferably, pH value is adjusted by the way that food-grade dilute hydrochloric acid is added.
Preferably, the concentration of substrate of protein liquid is 8-10wt% in step (4).
Preferably, using aldehyde dehydrogenase enzyme activity: >=2000U/g, preferably 2000-3000U/g；It is preferred that aldehyde dehydrogenase
Additive amount is the 0.01-1 ‰ of protein liquid quality；
Preferably, enzymolysis temperature is 30-50 DEG C, and the time is 10min or more, preferably 20-30min；
Being separated by solid-liquid separation in step (4) can be carried out by centrifugation, and 3min or more, example are centrifuged preferably at 2000-3000r/min
As being centrifuged 5min under 2500r/min.
Preferably, protein liquid carries out microwave deodorant (sterilization) in step (5)；
Preferably, microwave temperature is 90-110 DEG C, time 5-15min, frequency 300MHz-300GHz, preferably microwave temperature
100 DEG C of degree, time 7-10min.
Preferably, in step (6), inlet temperature when spray drying is 150-200 DEG C, outlet temperature 50-100
℃；
Spray drying can be carried out by spray drying device；
The concentration of hydrochloric acid solution is preferably 1-5mol/L in step (3) and (4).
Preferably, preparation method of the invention includes the following steps:
(1) alkali extracts: defatted soybean meal and process water are mixed according to 1:8 ratio, take vapor (steam) temperature at 90 DEG C -120 DEG C,
Time 5-30s is handled, then with NaOH solution tune pH is 7.0-10.0,13000rpm shear treatment 3min is carried out to solution；Then
1000-5000rpm is centrifuged 10-30min, obtains soya-bean milk extract liquor and bean dregs；
(2) water extracts: the bean dregs of step (1) are subjected to shear treatment, according to the 1:4-6 adding technology water of step (1) dregs of beans,
Water extraction is carried out, then 1000-5000rpm is centrifuged 10-30min, obtains water extraction soya-bean milk liquid and water extraction bean dregs；
The soya-bean milk extract liquor that water extracts soya-bean milk liquid and step (1) is mixed, mixing soya-bean milk is obtained；
(3) food-grade dilute hydrochloric acid, adjustment pH value to 4.5 or so, soybean egg are added in the mixing soya-bean milk that step (2) obtains
White precipitating separates solid, liquid phase by seperator, and obtaining solid phase is the dignified lactoprotein of soy acid；
(4) neutralize: the dignified lactoprotein of soy acid obtained according to step (3) configures the albumen of concentration of substrate 8-10wt%
Liquid adds NaOH solution and adjusts pH to 6.0-8.0；
Enzymatic hydrolysis: the aldehyde dehydrogenase of protein liquid quality 0.01-1% is added, digests 20-30min at 30-50 DEG C, obtains enzyme
Solve protein liquid；
(5) the obtained enzymolysis protein liquid of step (4) microwave deodorant and sterilization: is put into microwave applicator, temperature 100
DEG C, microwave radiation 7-10min；
(6) be spray-dried: the protein solution of step (5) processing is dry with spray drying device, spray drying device into
Mouth temperature is set as 150-200 DEG C, and outlet temperature is set as 50-100 DEG C.
It is another object of the present invention to provide smellless soybeans made from a kind of preparation method described according to the present invention
Separated protein powder.
Smellless soybean separated protein powder prepared according to the methods of the invention in dairy products, beverage, reconstitute drink etc.
Using application especially in bean beverage.
Compared with the existing technology, the invention has the advantages that and the utility model has the advantages that
(1) present invention has the characteristics that speed is fast, the time is short using microwave heating, to easily heat-sensitive substance is caused, such as original
The extent of the destruction of vitamin in material is smaller, can save the nutritional ingredient in raw material to the maximum extent.
(2) in the method for the present invention, avoid conventional heating that there is biggish heating inertia, heating, cooling using microwave deodorant
Require the regular hour.And microwave heating can achieve the purpose opened and stopped then without this inertia, be conducive to temperature
Immediately control, convenient for automation and continuous production.
(3) preparation method of the present invention removes beany flavor by the way of physics and biology, in the process without adding any food
The chemical substances such as product additive, product are still soybean protein extract, have absolute safety；
(4) in the method for the present invention, digesting de- beany flavor is a kind of rising biology that new development in recent years is got up
Method while removing beany, can also generate certain fragrance under the action of special proteins catabolic enzyme to change
It has been apt to the flavor of soy food product.The specificity of enzyme is very strong, alcohol, aldehyde substrate is acted only on, without destroying and influencing in soybean protein
Other nutritional ingredients.And it is easy to operate, to soy food product without any pollution, it is worth the popularization and application in future.
(5) soyabean protein powder for obtaining the present invention is applied in soy milk drinks, and the more other albumen of additive amount are in liquid
Additive amount in beverage is high, can increase protein content in beverage；And the soybean protein granular recipe of preparation is scientific and reasonable, has
Good supplement needed by human body nutrition promotes the functions such as constitution, strengthen immunity.
Specific embodiment
For a better understanding of the invention, the present invention is listed below embodiment.Those skilled in the art are it will be clearly understood that the reality
It applies example to be used only for helping to understand the present invention, should not be regarded as a specific limitation of the invention.
Experimental method described in following embodiments is unless otherwise specified conventional method simultaneously；The reagent and material
Material, unless otherwise specified, commercially obtains.
One, embodiment is prepared
Embodiment 1
Defatted soybean meal and process water are mixed according to 1:8 ratio, and 100 DEG C of blanching treatment 15s of steam adjust pH to 8.0,
13000rpm shear treatment 3min is carried out to solution；Then 3000rpm is centrifuged 10min, obtains soya-bean milk extract liquor and bean dregs；By beans
Slag carries out shear treatment, with dregs of beans according to the ratio adding technology water of 1:5, carries out water extraction, then 3000rpm is centrifuged 10min, obtains
Extract soya-bean milk liquid to water and water extracts bean dregs.The soya-bean milk liquid that alkali extraction and water extract is mixed, mixing soya-bean milk is obtained.Beans will be mixed
The lotion HCL tune pH of 2mol/L is that 4.5,3000rpm is centrifuged 10min, obtains soybean protein precipitating.
The protein liquid for configuring concentration of substrate 8wt% adds NaOH solution and adjusts pH to 7.0.0.1 ‰ are added at 35 DEG C
Aldehyde dehydrogenase digests 30min, and obtained enzymolysis protein liquid is put into microwave applicator, and 100 DEG C of temperature, microwave radiation 7min.Again
Be spray-dried, spray drying condition is inlet air temperature: 180 DEG C, leaving air temp is 70 DEG C.
Embodiment 2
Defatted soybean meal and process water are mixed according to 1:8 ratio, and 95 DEG C of blanching treatment 20s of steam adjust pH to 8.0,
13000rpm shear treatment 3min is carried out to solution；Then 3000rpm is centrifuged 10min, obtains soya-bean milk extract liquor and bean dregs；By beans
Slag carries out shear treatment, according to the 1:5 adding technology water of Soybean Meal, carries out water extraction, and then 3000rpm is centrifuged 10min, obtains
Water extracts soya-bean milk liquid and water extracts bean dregs.The soya-bean milk liquid that alkali extraction and water extract is mixed, mixing soya-bean milk is obtained.Soya-bean milk will be mixed
The liquid HCL tune pH of 2mol/L is that 4.5,3000rpm is centrifuged 10min, obtains soybean protein precipitating.
The protein liquid for configuring concentration of substrate 9wt% adds NaOH solution and adjusts pH to 7.0.It is added at 45 DEG C
0.05 ‰ aldehyde dehydrogenases digest 30min, and obtained enzymolysis protein liquid is put into microwave applicator, and 100 DEG C of temperature, microwave radiation
8min.Be spray-dried again, spray drying condition is inlet air temperature: 180 DEG C, leaving air temp is 70 DEG C.
Embodiment 3
Defatted soybean meal and process water are mixed according to 1:8 ratio, and 95 DEG C of blanching treatment 20s of steam adjust pH to 8.0,
13000rpm shear treatment 3min is carried out to solution；Then 3000rpm is centrifuged 10min, obtains soya-bean milk extract liquor and bean dregs；By beans
Slag carries out shear treatment, according to the 1:5 adding technology water of Soybean Meal, carries out water extraction, and then 3000rpm is centrifuged 10min, obtains
Water extracts soya-bean milk liquid and water extracts bean dregs.The soya-bean milk liquid that alkali extraction and water extract is mixed, mixing soya-bean milk is obtained.Soya-bean milk will be mixed
The liquid HCL tune pH of 2mol/L is that 4.5,3000rpm is centrifuged 10min, obtains soybean protein precipitating.
The protein liquid for configuring concentration of substrate 10wt% adds NaOH solution and adjusts pH to 7.0.It is added at 55 DEG C
0.05 ‰ aldehyde dehydrogenases digest 30min, and obtained enzymolysis protein liquid is put into microwave applicator, and 100 DEG C of temperature, microwave radiation
9min.Be spray-dried again, spray drying condition is inlet air temperature: 180 DEG C, leaving air temp is 70 DEG C.
Comparative example 1
Defatted soybean meal and water are mixed according to 1:8 ratio, and speed stirring 1h, adjusts pH to 8.0 at room temperature, to solution into
Row 13000rpm shear treatment 3min；Then 3000rpm is centrifuged 10min, obtains soya-bean milk extract liquor and bean dregs；Bean dregs are cut
Processing is cut, according to the 1:5 adding technology water of Soybean Meal, carries out water extraction, then 3000rpm is centrifuged 10min, obtains water extraction soya-bean milk
Liquid and water extract bean dregs.The soya-bean milk liquid that alkali extraction and water extract is mixed, mixing soya-bean milk is obtained.Mixing soya-bean milk liquid is used
The HCL tune pH of 2mol/L is that 4.5,3000rpm is centrifuged 10min, obtains soybean protein precipitating.
The protein liquid for configuring concentration of substrate 8wt% adds NaOH solution and adjusts pH to 7.0.Obtained protein liquid is put
Enter microwave applicator, 100 DEG C of temperature, microwave radiation 7min.It is spray-dried again, spray drying condition is inlet air temperature: 180
DEG C, leaving air temp is 70 DEG C.
Comparative example 2
Defatted soybean meal and process water are mixed according to 1:8 ratio, and 95 DEG C of blanching treatment 20s of steam adjust pH to 8.0,
13000rpm shear treatment 3min is carried out to solution；Then 3000rpm is centrifuged 10min, obtains soya-bean milk extract liquor and bean dregs；By beans
Slag carries out shear treatment, according to the 1:5 adding technology water of Soybean Meal, carries out water extraction, and then 3000rpm is centrifuged 10min, obtains
Water extracts soya-bean milk liquid and water extracts bean dregs.The soya-bean milk liquid that alkali extraction and water extract is mixed, mixing soya-bean milk is obtained.Soya-bean milk will be mixed
The liquid HCL tune pH of 2mol/L is that 4.5,3000rpm is centrifuged 10min, obtains soybean protein precipitating.
The protein liquid for configuring concentration of substrate 10wt% adds NaOH solution and adjusts pH to 7.0.By protein liquid in 90 DEG C of water
Sterilize 10min in bath；Be spray-dried again, spray drying condition is inlet air temperature: 180 DEG C, leaving air temp is 70 DEG C.
Comparative example 3
Defatted soybean meal and water are mixed according to 1:8 ratio, and speed stirring 1h, adjusts pH to 8.0 at room temperature, to solution into
Row 13000rpm shear treatment 3min；Then 3000rpm is centrifuged 10min, obtains soya-bean milk extract liquor and bean dregs；Bean dregs are cut
Processing is cut, according to the 1:5 adding technology water of Soybean Meal, carries out water extraction, then 3000rpm is centrifuged 10min, obtains water extraction soya-bean milk
Liquid and water extract bean dregs.The soya-bean milk liquid that alkali extraction and water extract is mixed, mixing soya-bean milk is obtained.Mixing soya-bean milk liquid is used
The HCL tune pH of 2mol/L is that 4.5,3000rpm is centrifuged 10min, obtains soybean protein precipitating.
The protein liquid for configuring concentration of substrate 8wt% adds NaOH solution and adjusts pH to 7.0.It is added at 55 DEG C
0.05 ‰ aldehyde dehydrogenases digest 30min.Obtained protein liquid is spray-dried again, and spray drying condition is inlet air temperature: 180
DEG C, leaving air temp is 70 DEG C.
Two, test result is evaluated
Comparative example 1 is extracted in alkaline extraction only with common process, compared with the method for present invention side without steaming
Vapour blanching treatment, is not passivated lipoxidase.Do not have the mode of useful organisms to carry out defishying simultaneously, without enzymatic hydrolysis.Only
Fishy smell is removed using physical technique microwave treatment.
The method of comparative example 2 compared with the method for the present invention, blanching treatment is passed through in alkaline extraction.Enzymatic hydrolysis is not used simultaneously
Fishy smell is removed with microwave treatment.
The method of comparative example 3 compared with the method for the present invention, is digested only with the mode of biology, not using at microwave
Reason is to remove fishy smell.
1, sensory evaluation
The smellless soybean separated protein powder that embodiment 1-3 and comparative example 1-3 are prepared, dissolves according to 1:20
In water, it is prepared into the soy bean proteinous soln that mass concentration is 5%, is stirred evenly, then carry out homogeneous with homogenizer.Choose 10
Valuation officer forms evaluation group and evaluates sample, and organoleptic detection standards of grading are shown in Table 1.
Before evaluation, evaluation training is done to valuation officer, valuation officer is evaluated objectively, does not mix up personal mood；
In evaluation procedure, avoid discussing；The strong taste article of contact should be avoided before the test, such as smoke, chew gum, eating food etc. and
Use odorous cosmetics and detergent；Should also valuation officer be required to erase lipstick, avoid heavy make-up, odorous soap cannot be used
It washes one's hands.Then protein solution is supplied to valuation officer by unknown order, is objectively evaluated, fill in sensory evaluation, the results are shown in Table 2
Shown in.
1 organoleptic detection standards of grading of table
2 Analyses Methods for Sensory Evaluation Results of table
| Sample | Beany flavor | Peculiar smell |
| Embodiment 1 | 7.8 | 8.9 |
| Embodiment 2 | 8.5 | 9.2 |
| Embodiment 3 | 8.6 | 9.0 |
| Comparative example 1 | 6.9 | 8.5 |
| Comparative example 2 | 6.0 | 7.0 |
| Comparative example 3 | 6.5 | 7.2 |
From Table 2, it can be seen that three kinds of blanching treatment, aldehyde dehydrogenase processing and microwave treatment methods are combined in the present invention
It uses, obtained soybean protein isolate product is in the sensory evaluation of beany flavor, all than single use one in comparative example
The kind obtained product beany flavor of processing method is low.
2, n-hexyl aldehyde, 2-amyl furan content are measured
The smellless soybean separated protein powder that embodiment 1-3 and comparative example 1-3 are prepared entrusts third party's detection machine
Structure detection, passes through HS-GC-MS external standard method n-hexyl aldehyde, 2-amyl furan content.Test result is shown in Table 3.
3 test result of table
| Sample | N-hexyl aldehyde/(mg/kg) | 2-amyl furan/(mg/kg) |
| Embodiment 1 | 2.10 | 0.25 |
| Embodiment 2 | 1.80 | N.D. (< 0.2) |
| Embodiment 3 | 1.92 | 0.26 |
| Comparative example 1 | 2.26 | 0.31 |
| Comparative example 2 | 3.20 | 0.36 |
| Comparative example 3 | 2.62 | 0.38 |
Note: 1. n-hexyl aldehydes, 2-amyl furan content are measured by HS-GC-MS external standard method.
2.N.D.=is not detected and (is less than method detection limit).
From table 3 it is observed that the n-hexyl aldehyde and 2-amyl furan content of the soybean separation protein white powder of embodiment 1-3 compare
The content of ratio 1-3 is low, and the Analyses Methods for Sensory Evaluation Results of this and table 2 is also consistent.Therefore illustrate the present invention be prepared without beans
Raw meat soybean protein isolate beany flavor is low, free from extraneous odour, in good taste, is able to satisfy the requirement in bean beverage production to flavor.
Invention removes the beany flavors of soybean protein itself, fundamentally change the flavor of soy food product, wide to meet
The dietary requirements of the big common people, promote the rapid development of soy food product industry.And the present invention gained soybean protein do not add it is any
Inorganic and organic substance, only with enzymatic hydrolysis and physical treatment, it is ensured that the safety of such albumen.Therefore, the present invention can expand
Large protein is in the application in free from beany flavor food and widens the absorption in canteen structure to various protein.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (10)
1. a kind of preparation method of smellless soybean separated protein powder, comprising:
(1) defatted soybean meal and process water are mixed according to the mass ratio of 1:1-10, is stirred evenly, carry out steam blanching
Processing adjusts pH to 7.0-10.0, carries out 13000rpm shear treatment 3-5min to solution, is separated by solid-liquid separation after reaction and obtains soya-bean milk
Extract liquor and bean dregs；
(2) by bean dregs shear treatment obtained by step (1), water is added to extract, is then separated by solid-liquid separation and obtains water extraction soya-bean milk liquid and water extraction beans
Slag, water extraction soya-bean milk liquid and step (1) gained soya-bean milk extract liquor merge to obtain mixing soya-bean milk；
(3) pH value for the mixing soya-bean milk that regulating step (2) obtains precipitates soybean protein, is then separated by solid-liquid separation, solid phase is as big
The dignified lactoprotein of beans acid；
(4) the dignified lactoprotein of soy acid that step (3) obtains is configured to a certain concentration protein liquid, adjusts pH to 6.0-8.0；Add
Enter aldehyde dehydrogenase enzymatic hydrolysis, obtains enzymolysis protein liquid；
(5) the resulting enzymolysis protein liquid of step (4) is put into microwave applicator, carries out microwave deodorant and sterilization processing；
(6) protein liquid obtained by step (5) is spray-dried, obtains the smellless soybean separated protein powder.
2. preparation method according to claim 1, which is characterized in that in step (1), vapor (steam) temperature at 90 DEG C -140 DEG C,
Steam period is in 5-60s.
3. preparation method according to claim 1 or 2, which is characterized in that in step (1) and step (2), be separated by solid-liquid separation logical
It crosses centrifugation to carry out, is centrifuged 10-30min at 1000-5000rpm.
4. preparation method according to claim 1, which is characterized in that in step (3), adjust mixing soya-bean milk pH value to
4.0-5.0。
5. preparation method according to claim 1, which is characterized in that in step (4), the concentration of substrate of protein liquid is 8-
10wt%；
The additive amount of aldehyde dehydrogenase is the 0.01-1 ‰ of protein liquid quality, and enzymolysis temperature is 30-50 DEG C, time 20-
30min。
6. preparation method according to claim 1, which is characterized in that in step (5), microwave temperature is 90-110 DEG C, when
Between be 5-15min.
7. preparation method according to claim 1, which is characterized in that in step (6), inlet temperature when spray drying is
150-200 DEG C, outlet temperature is 50-100 DEG C.
8. preparation method according to claim 1, comprising:
(1) alkali extracts: defatted soybean meal and process water are mixed according to 1:8 ratio, take vapor (steam) temperature at 90 DEG C -120 DEG C, are handled
Time 5-30s, then with NaOH solution tune pH be 7.0-10.0,13000rpm shear treatment 3min is carried out to solution；Then 1000-
5000rpm is centrifuged 10-30min, obtains soya-bean milk extract liquor and bean dregs；
(2) water extracts: the bean dregs of step (1) being carried out shear treatment, according to the 1:4-6 adding technology water of step (1) dregs of beans, are carried out
Water extraction, then 1000-5000rpm is centrifuged 10-30min, obtains water extraction soya-bean milk liquid and water extraction bean dregs；
The soya-bean milk extract liquor that water extracts soya-bean milk liquid and step (1) is mixed, mixing soya-bean milk is obtained；
(3) food-grade dilute hydrochloric acid, adjustment pH value to 4.5 or so are added in the mixing soya-bean milk that step (2) obtains, soybean protein sinks
It forms sediment, solid, liquid phase is separated by seperator, obtaining solid phase is the dignified lactoprotein of soy acid；
(4) neutralize: the dignified lactoprotein of soy acid obtained according to step (3) configures the protein liquid of concentration of substrate 8-10wt%, then
NaOH solution is added and adjusts pH to 6.0-8.0；
Enzymatic hydrolysis: being added the aldehyde dehydrogenase of protein liquid quality 0.01-1%, digest 20-30min at 30-50 DEG C, obtains enzymatic hydrolysis egg
White liquor；
(5) microwave deodorant and sterilization: being put into microwave applicator for the obtained enzymolysis protein liquid of step (4), 100 DEG C of temperature, micro-
Wave radiation 7-10min；
(6) it is spray-dried: by the spray drying device drying of the protein solution of step (5) processing, spray drying device import temperature
Degree is set as 150-200 DEG C, and outlet temperature is set as 50-100 DEG C.
9. smellless soybean separated protein powder made from a kind of preparation method according to claim 1 to 8.
10. a kind of smellless soybean separated protein powder according to claim 9 in dairy products, beverage, reconstitute answering in drink
With.
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| CN117694448A (en) * | 2023-12-21 | 2024-03-15 | 广东长兴生物科技股份有限公司 | Protein powder containing glycosylation and enzymolysis modified soybean protein and preparation method thereof |
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