CN110050873A - A kind of modified and solubilized soybean protein powder producing method of food-grade - Google Patents
A kind of modified and solubilized soybean protein powder producing method of food-grade Download PDFInfo
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- CN110050873A CN110050873A CN201910132907.6A CN201910132907A CN110050873A CN 110050873 A CN110050873 A CN 110050873A CN 201910132907 A CN201910132907 A CN 201910132907A CN 110050873 A CN110050873 A CN 110050873A
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- protein powder
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of modified and solubilized soybean protein powder producing method of food-grade, is related to albumen powder processing technique field.It is described that add modified and solubilized soybean protein powder producing method include grinding, salt centrifugal, enzymatic hydrolysis, concussion, crosslinking, homogeneous, decoloration, sterilizing, spray drying.The present invention improves the dissolubility, dispersibility and emulsibility of soyabean protein powder, so that obtained soyabean protein powder is efficiently quickly dissolved in water, and the present invention can effectively promote the mouthfeel of soyabean protein powder, enhance the absorption efficiency of human body, reach health-care effect.
Description
Technical field
The present invention relates to albumen powder processing technique fields, and in particular to a kind of modified and solubilized soyabean protein powder production of food-grade
Method.
Background technique
Protein is one of big important nutrient of human body indispensable seven.Human body passes through daily animal food and plant
Physical property food absorbs animal protein and vegetable protein.As people's health consciousness is increasingly enhanced and income level
Raising, normal diet approach has been unable to meet the demand to albumen quality, and the consumption for also not meeting people's healthy diet is wanted
It asks.Therefore, people extract the egg of high-purity by processing to the animal food containing protein or plant food
White matter raw material, this protein raw material are widely used in the industries such as food, medicine, health care product again and are produced and processed, and are produced by it
Product carry out the protein uptake of healthier mode.
Bean protein powder often exists when edible dissolved slow and clustering phenomena, and it reduce the qualities of bean protein powder
And mouthfeel.The solution rate for improving bean protein powder prevents conglomeration in course of dissolution, prepares high-quality bean protein powder,
An urgent demand as each bean food manufacturer.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of modified and solubilized soybean protein powder producing method of food-grade, improve
The dissolubility of soyabean protein powder, dispersibility and emulsibility keep obtained soyabean protein powder efficiently quickly molten in water
Solution, and the present invention can effectively promote the mouthfeel of soyabean protein powder, enhance the absorption efficiency of human body, reach health-care effect.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of modified and solubilized soybean protein powder producing method of food-grade, the modified and solubilized soybean protein powder producing method
Production method the following steps are included:
(1) soybean is cleaned and is put into warm water and impregnates 10-12h, after pull soybean out and ground in grinder and be slurried, obtain slurry
It is spare；
(2) after monoploid product deionized water being added in the slurry in above-mentioned steps (1), sodium-chloride water solution is added, is protected
Temperature stirring 30-40min, then pour into centrifuge, centrifugal treating, take supernatant spare；
(3) supernatant is adjusted into pH value to 6.5-7.5, is added protease, heat preservation enzymatic hydrolysis 30-40min, after be put into ultrasonic shake
In dynamic instrument, concussion is handled repeatedly, and it is spare must to shake liquid；
(4) transglutaminase will be added in concussion liquid, after mixing evenly, stands crosslinking 1.5-2h, be crosslinked in standing
Add a reduced sugar every 30min in journey, stirs evenly, it is spare to obtain mixed liquor；
(5) by mixed liquor be passed through chlorine dioxide carry out decolorization, after destainer is sterilized, by the solution after sterilizing
It is placed in high pressure homogenizer and carries out homogenization, it is spare to obtain homogenizing fluid；
(6) homogenizing fluid in above-mentioned steps (5) is concentrated in vacuo, is carried out at spray drying in spray dryer after concentration
Reason, obtains protein powder, then powder is ground in grinder to get the modified and solubilized soyabean protein powder of food-grade is arrived.
Preferably, the temperature of warm water is 20-25 DEG C in step (1).
Preferably, the mixed volume ratio of slurry and sodium-chloride water solution is 20: 1 in step (2), the temperature of insulated and stirred,
50-60 DEG C, centrifuge speed 4200r/min, centrifugation time 10min.
Preferably, hydrolysis temperature is 45-50 DEG C in step (3), and ultrasonic vibration temperature is 35-45 DEG C, and ultrasonic power is
120-180W, time 15-20min.
Preferably, the transglutaminase being added in step (4) is the 1/50-1/60 for shaking liquid quality, stands crosslinking
Temperature is 30-35 DEG C, and the reduction sugar amount being added every time is the 1/5 of transglutaminase quality.
Preferably, it being sterilized in step (5) using microwave irradiation, used microwave frequency is 600-1200MHz, and
High-pressure homogeneous pressure is 2000-4000psi.
Preferably, homogenizing fluid need to be concentrated in vacuo to original 1/3-1/5 in step (6), the soyabean protein powder mistake after grinding
120 meshes.
The present invention provides a kind of modified and solubilized soybean protein powder producing method of food-grade, and advantage exists compared with prior art
In:
(1) after soybean grinding is slurried the present invention, sodium chloride is added and is extracted, beneficiating ingredient in soybean can not destroyed
While extract good protein ingredient, and reduce the total fat content of albumen powder.
(2) present invention is using being first added protease heat preservation ultrasonic vibration again, it is rear be added transglutaminase and reduced sugar into
The mode of the cross-linking modified processing of row can effectively promote the water solubility and emulsibility of protein, and enhancing human body is to egg obtained by the present invention
White absorptivity.
(3) present invention is sterilized using microwave irradiation, is not destroyed beneficiating ingredient in food while guaranteeing food safety, is made
Albumen powder can reach effective health-care effect.
(4) present invention is last by its ground 120 mesh in obtained protein powder, can effectively enhance the dissolubility of albumen powder
And promote mouthfeel when drinking.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of modified and solubilized soybean protein powder producing method of food-grade, the modified and solubilized soybean protein powder producing method
Production method the following steps are included:
(1) soybean is cleaned and is put into warm water and impregnates 10h, after pull soybean out and ground in grinder and be slurried, it is standby to obtain slurry
With；
(2) after monoploid product deionized water being added in the slurry in above-mentioned steps (1), sodium-chloride water solution is added, is protected
Temperature stirring 30-40min, then pour into centrifuge, centrifugal treating, take supernatant spare；
(3) supernatant is adjusted into pH value to 7, is added protease, heat preservation enzymatic hydrolysis 40min, after be put into ultrasonic vibration instrument, instead
Multiple concussion processing, it is spare must to shake liquid；
(4) transglutaminase will be added in concussion liquid, after mixing evenly, crosslinking 2h is stood, in standing cross-linking process
Every 30min plus reduced sugar, stirs evenly, it is spare to obtain mixed liquor；
(5) by mixed liquor be passed through chlorine dioxide carry out decolorization, after destainer is sterilized, by the solution after sterilizing
It is placed in high pressure homogenizer and carries out homogenization, it is spare to obtain homogenizing fluid；
(6) homogenizing fluid in above-mentioned steps (5) is concentrated in vacuo, is carried out at spray drying in spray dryer after concentration
Reason, obtains protein powder, then powder is ground in grinder to get the modified and solubilized soyabean protein powder of food-grade is arrived.
Described, the temperature of warm water is 20-25 DEG C in step (1)；The mixture of slurry and sodium-chloride water solution in step (2)
Product is than being 20: 1, the temperature of insulated and stirred, 50-60 DEG C, centrifuge speed 4200r/min, centrifugation time 10min；Step
(3) hydrolysis temperature is 45-50 DEG C in, and ultrasonic vibration temperature is 35-45 DEG C, ultrasonic power 150W, time 15min；Step
(4) transglutaminase being added in is shake liquid quality 1/50, and the temperature for standing crosslinking is 30-35 DEG C, is added every time
Restore 1/5 that sugar amount is transglutaminase quality；It is sterilized in step (5) using microwave irradiation, used microwave frequency
For 1000MHz, and high-pressure homogeneous pressure is 3000psi；Homogenizing fluid need to be concentrated in vacuo to original 1/5 in step (6), grind
Soyabean protein powder after mill crosses 120 meshes.
Embodiment 2:
A kind of modified and solubilized soybean protein powder producing method of food-grade, the modified and solubilized soybean protein powder producing method
Production method the following steps are included:
(1) soybean is cleaned and is put into warm water and impregnates 10h, after pull soybean out and ground in grinder and be slurried, it is standby to obtain slurry
With；
(2) after monoploid product deionized water being added in the slurry in above-mentioned steps (1), sodium-chloride water solution is added, is protected
Temperature stirring 30min, then pour into centrifuge, centrifugal treating, take supernatant spare；
(3) supernatant is adjusted into pH value to 6.5, is added protease, heat preservation enzymatic hydrolysis 30min, after be put into ultrasonic vibration instrument,
Concussion is handled repeatedly, and it is spare must to shake liquid；
(4) transglutaminase will be added in concussion liquid, after mixing evenly, stands crosslinking 1.5h, is standing cross-linking process
In every 30min add a reduced sugar, stir evenly, it is spare to obtain mixed liquor；
(5) by mixed liquor be passed through chlorine dioxide carry out decolorization, after destainer is sterilized, by the solution after sterilizing
It is placed in high pressure homogenizer and carries out homogenization, it is spare to obtain homogenizing fluid；
(6) homogenizing fluid in above-mentioned steps (5) is concentrated in vacuo, is carried out at spray drying in spray dryer after concentration
Reason, obtains protein powder, then powder is ground in grinder to get the modified and solubilized soyabean protein powder of food-grade is arrived.
Described, the temperature of warm water is 20-25 DEG C in step (1)；The mixture of slurry and sodium-chloride water solution in step (2)
Product is than being 20: 1, the temperature of insulated and stirred, 50-60 DEG C, centrifuge speed 4200r/min, centrifugation time 10min；Step
(3) hydrolysis temperature is 45-50 DEG C in, and ultrasonic vibration temperature is 35-45 DEG C, ultrasonic power 120W, time 20min；Step
(4) transglutaminase being added in is shake liquid quality 1/50, and the temperature for standing crosslinking is 30-35 DEG C, is added every time
Restore 1/5 that sugar amount is transglutaminase quality；It is sterilized in step (5) using microwave irradiation, used microwave frequency
For 1200MHz, and high-pressure homogeneous pressure is 2000psi；Homogenizing fluid need to be concentrated in vacuo to original 1/3 in step (6), grind
Soyabean protein powder after mill crosses 120 meshes.
Embodiment 3:
A kind of modified and solubilized soybean protein powder producing method of food-grade, the modified and solubilized soybean protein powder producing method
Production method the following steps are included:
(1) soybean is cleaned and is put into warm water and impregnates 12h, after pull soybean out and ground in grinder and be slurried, it is standby to obtain slurry
With；
(2) after monoploid product deionized water being added in the slurry in above-mentioned steps (1), sodium-chloride water solution is added, is protected
Temperature stirring 40min, then pour into centrifuge, centrifugal treating, take supernatant spare；
(3) supernatant is adjusted into pH value to 7.5, is added protease, heat preservation enzymatic hydrolysis 30min, after be put into ultrasonic vibration instrument,
Concussion is handled repeatedly, and it is spare must to shake liquid；
(4) transglutaminase will be added in concussion liquid, after mixing evenly, crosslinking 2h is stood, in standing cross-linking process
Every 30min plus reduced sugar, stirs evenly, it is spare to obtain mixed liquor；
(5) by mixed liquor be passed through chlorine dioxide carry out decolorization, after destainer is sterilized, by the solution after sterilizing
It is placed in high pressure homogenizer and carries out homogenization, it is spare to obtain homogenizing fluid；
(6) homogenizing fluid in above-mentioned steps (5) is concentrated in vacuo, is carried out at spray drying in spray dryer after concentration
Reason, obtains protein powder, then powder is ground in grinder to get the modified and solubilized soyabean protein powder of food-grade is arrived.
Described, the temperature of warm water is 20-25 DEG C in step (1)；The mixture of slurry and sodium-chloride water solution in step (2)
Product is than being 20: 1, the temperature of insulated and stirred, 50-60 DEG C, centrifuge speed 4200r/min, centrifugation time 10min；Step
(3) hydrolysis temperature is 45-50 DEG C in, and ultrasonic vibration temperature is 35-45 DEG C, ultrasonic power 180W, time 15min；Step
(4) transglutaminase being added in is shake liquid quality 1/60, and the temperature for standing crosslinking is 30-35 DEG C, is added every time
Restore 1/5 that sugar amount is transglutaminase quality；It is sterilized in step (5) using microwave irradiation, used microwave frequency
For 600MHz, and high-pressure homogeneous pressure is 4000psi；Homogenizing fluid need to be concentrated in vacuo to original 1/5 in step (6), grind
Soyabean protein powder after mill crosses 120 meshes.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of modified and solubilized soybean protein powder producing method of food-grade, which is characterized in that the modified and solubilized soyabean protein powder
The production method of production method the following steps are included:
(1) soybean is cleaned and is put into warm water and impregnates 10-12h, after pull soybean out and ground in grinder and be slurried, it is standby to obtain slurry
With；
(2) after monoploid product deionized water being added in the slurry in above-mentioned steps (1), sodium-chloride water solution is added, heat preservation is stirred
30-40min is mixed, then is poured into centrifuge, centrifugal treating takes supernatant spare；
(3) supernatant is adjusted into pH value to 6.5-7.5, is added protease, heat preservation enzymatic hydrolysis 30-40min, after be put into ultrasonic vibration instrument
In, concussion is handled repeatedly, and it is spare must to shake liquid；
(4) transglutaminase will be added in concussion liquid, after mixing evenly, crosslinking 1.5-2h is stood, in standing cross-linking process
Every 30min plus reduced sugar, stirs evenly, it is spare to obtain mixed liquor；
(5) by mixed liquor be passed through chlorine dioxide carry out decolorization, after destainer is sterilized, the solution after sterilizing is placed in
Homogenization is carried out in high pressure homogenizer, and it is spare to obtain homogenizing fluid；
(6) homogenizing fluid in above-mentioned steps (5) is concentrated in vacuo, carries out spray drying treatment after concentration in spray dryer,
Protein powder is obtained, then powder is ground in grinder to get the modified and solubilized soyabean protein powder of food-grade is arrived.
2. the modified and solubilized soybean protein powder producing method of a kind of food-grade according to claim 1, it is characterised in that: step
(1) temperature of warm water is 20-25 DEG C in.
3. the modified and solubilized soybean protein powder producing method of a kind of food-grade according to claim 1, it is characterised in that: step
(2) mixed volume ratio of slurry and sodium-chloride water solution is 20: 1 in, and the temperature of insulated and stirred, 50-60 DEG C, centrifuge speed is
4200r/min, centrifugation time 10min.
4. the modified and solubilized soybean protein powder producing method of a kind of food-grade according to claim 1, it is characterised in that: step
(3) hydrolysis temperature is 45-50 DEG C in, and ultrasonic vibration temperature is 35-45 DEG C, ultrasonic power 120-180W, time 15-
20min。
5. the modified and solubilized soybean protein powder producing method of a kind of food-grade according to claim 1, it is characterised in that: step
(4) the middle transglutaminase being added is the 1/50-1/60 for shaking liquid quality, and the temperature for standing crosslinking is 30-35 DEG C, is added every time
The reduction sugar amount entered is the 1/5 of transglutaminase quality.
6. the modified and solubilized soybean protein powder producing method of a kind of food-grade according to claim 1, it is characterised in that: step
(5) it is sterilized in using microwave irradiation, used microwave frequency is 600-1200MHz, and high-pressure homogeneous pressure is
2000-4000psi。
7. the modified and solubilized soybean protein powder producing method of a kind of food-grade according to claim 1, it is characterised in that: step
(6) homogenizing fluid need to be concentrated in vacuo to original 1/3-1/5 in, and the soyabean protein powder after grinding crosses 120 meshes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910132907.6A CN110050873A (en) | 2019-02-22 | 2019-02-22 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910132907.6A CN110050873A (en) | 2019-02-22 | 2019-02-22 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
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| CN110050873A true CN110050873A (en) | 2019-07-26 |
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| CN201910132907.6A Pending CN110050873A (en) | 2019-02-22 | 2019-02-22 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110583849A (en) * | 2019-10-17 | 2019-12-20 | 东北农业大学 | Method for preparing instant soybean protein powder by modification method |
| WO2022116513A1 (en) * | 2020-12-04 | 2022-06-09 | 江南大学 | Composite modification of mung bean protein and preparation method for mung bean protein-based simulated egg liquid |
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| CN106666070A (en) * | 2016-11-28 | 2017-05-17 | 广东巍微生物科技有限公司 | Soybean protein and preparation method thereof |
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2019
- 2019-02-22 CN CN201910132907.6A patent/CN110050873A/en active Pending
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| CN106666070A (en) * | 2016-11-28 | 2017-05-17 | 广东巍微生物科技有限公司 | Soybean protein and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583849A (en) * | 2019-10-17 | 2019-12-20 | 东北农业大学 | Method for preparing instant soybean protein powder by modification method |
| WO2022116513A1 (en) * | 2020-12-04 | 2022-06-09 | 江南大学 | Composite modification of mung bean protein and preparation method for mung bean protein-based simulated egg liquid |
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Application publication date: 20190726 |