CN110583849A - Method for preparing instant soybean protein powder by modification method - Google Patents
Method for preparing instant soybean protein powder by modification method Download PDFInfo
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- CN110583849A CN110583849A CN201910985647.7A CN201910985647A CN110583849A CN 110583849 A CN110583849 A CN 110583849A CN 201910985647 A CN201910985647 A CN 201910985647A CN 110583849 A CN110583849 A CN 110583849A
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- 239000000843 powder Substances 0.000 title claims abstract description 54
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 36
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000002715 modification method Methods 0.000 title claims abstract description 17
- 235000018102 proteins Nutrition 0.000 claims abstract description 23
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 23
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004132 cross linking Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 18
- 108060008539 Transglutaminase Proteins 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 16
- 102000003601 transglutaminase Human genes 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 10
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 9
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 230000010355 oscillation Effects 0.000 claims description 6
- 239000004155 Chlorine dioxide Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004042 decolorization Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000002386 leaching Methods 0.000 abstract description 2
- 238000009700 powder processing Methods 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020881 DASH diet Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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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
-
- 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
- A23J1/146—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 using wave energy or electric current
-
- 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
- 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
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a method for preparing instant soybean protein powder by a modification method, and relates to the technical field of protein powder processing. The production method of the modified instant soybean protein powder comprises the steps of grinding, salt leaching, centrifuging, enzymolysis, shaking, crosslinking, homogenizing, decoloring, sterilizing, freeze-drying and the like. The invention improves the solubility, the dispersibility and the emulsibility of the soybean protein powder, so that the prepared soybean protein powder can be efficiently and quickly dissolved in water, and the invention can effectively improve the taste of the soybean protein powder, enhance the absorption efficiency of human bodies and achieve the health-care effect.
Description
Technical Field
The invention relates to the technical field of protein powder processing, in particular to a method for preparing instant soybean protein powder by a modification method.
Background
Protein is one of seven essential nutrients essential to human body. The human body takes in animal proteins as well as plant proteins through daily animal and plant foods. With the increasing health awareness and income level of people, the normal dietary approach can not meet the requirements on protein quality and can not meet the consumption requirements of people on healthy diet. Therefore, by processing animal food or plant food containing protein, high-purity protein raw material is extracted, and the protein raw material is widely used for production and processing in industries such as food, medicine, health care products and the like, and the protein is ingested in a healthier way through the product.
The bean protein powder is often dissolved too slowly and agglomerated when being eaten, which reduces the quality and taste of the bean protein powder. The method has the advantages of improving the dissolving speed of the bean protein powder, preventing agglomeration in the dissolving process and preparing the high-quality bean protein powder, and has become an urgent requirement of various bean food manufacturers.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a method for preparing instant soybean protein powder by a modification method, which improves the solubility, the dispersibility and the emulsibility of the soybean protein powder, so that the prepared soybean protein powder can be efficiently and quickly dissolved in water, and the method can effectively improve the taste of the soybean protein powder, enhance the absorption efficiency of a human body and achieve the health-care effect.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a method for preparing instant soybean protein powder by a modification method comprises the following steps:
(1) cleaning soybean, soaking in warm water for 10-12h, taking out soybean, and grinding in a grinder to obtain slurry;
(2) adding deionized water with one volume into the slurry obtained in the step (1), adding a sodium chloride aqueous solution, keeping the temperature, stirring for 30-40min, pouring into a centrifuge, centrifuging, and taking supernatant for later use;
(3) regulating the pH value of the supernatant to 6.5-7.5, adding protease, performing enzymolysis for 30-40min under heat preservation, placing into an ultrasonic vibration apparatus, and repeatedly vibrating to obtain a vibrating liquid for later use;
(4) adding transglutaminase into the shaking solution, stirring uniformly, standing for crosslinking for 1.5-2h, adding reducing sugar every 30min during standing for crosslinking, and stirring uniformly to obtain a mixed solution for later use;
(5) introducing chlorine dioxide into the mixed solution for decolorization, then sterilizing the decolorized solution, and placing the sterilized solution in a high-pressure homogenizer for homogenization to obtain a homogenized solution for later use;
(6) and (4) concentrating the homogenized liquid obtained in the step (5) in vacuum, performing freeze-drying treatment in a freeze dryer after concentration to obtain protein powder, and grinding the powder in a grinder to obtain the food-grade modified solubilized soybean protein powder.
Preferably, the temperature of the warm water in the step (1) is 20-25 ℃.
Preferably, the mixing volume ratio of the slurry and the sodium chloride aqueous solution in the step (2) is 20: 1, the temperature for heat preservation and stirring is 50-60 ℃, the rotation speed of a centrifuge is 4200r/min, and the centrifugation time is 10 min.
Preferably, the enzymolysis temperature in the step (3) is 45-50 ℃, the ultrasonic oscillation temperature is 35-45 ℃, the ultrasonic power is 120-.
Preferably, the transglutaminase added in the step (4) is 1/50-1/60 of shaking solution quality, the temperature of standing for crosslinking is 30-35 ℃, and the amount of reducing sugar added each time is 1/5 of transglutaminase quality.
Preferably, microwave irradiation is used for sterilization in step (5), the microwave frequency is 600-1200MHz, and the pressure for high-pressure homogenization is 2000-4000 psi.
Preferably, the homogenized solution in step (6) is vacuum-concentrated to 1/3-1/5, and the ground soybean protein powder is sieved by a 120-mesh sieve.
The invention provides a method for preparing instant soybean protein powder by a modification method, which has the following advantages compared with the prior art:
(1) according to the invention, soybeans are ground into slurry, and then sodium chloride is added for leaching, so that high-quality protein components can be extracted while beneficial components in the soybeans are not damaged, and the total oil content of the protein powder is reduced.
(2) According to the invention, a mode of adding protease for heat preservation, then performing ultrasonic oscillation, and then adding transglutaminase and reducing sugar for crosslinking modification treatment is adopted, so that the water solubility and the emulsibility of the protein can be effectively improved, and the absorption rate of a human body to the protein obtained by the invention is enhanced.
(3) The invention adopts microwave irradiation for sterilization, which ensures the food safety and does not destroy the beneficial components in the food, so that the protein powder can achieve the effective health care effect.
(4) The protein powder is ground and sieved by a 120-mesh sieve after being prepared, so that the dissolubility of the protein powder can be effectively enhanced, and the mouthfeel during drinking is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a method for preparing instant soybean protein powder by a modification method comprises the following steps:
(1) cleaning soybean, soaking in warm water for 10h, taking out soybean, and grinding in a grinder to obtain slurry;
(2) adding deionized water with one volume into the slurry obtained in the step (1), adding a sodium chloride aqueous solution, keeping the temperature, stirring for 30-40min, pouring into a centrifuge, centrifuging, and taking supernatant for later use;
(3) regulating the pH value of the supernatant to 7, adding protease, performing enzymolysis for 40min under heat preservation, placing into an ultrasonic vibrator, and repeatedly vibrating to obtain a vibrating liquid for later use;
(4) adding transglutaminase into the shaking solution, stirring uniformly, standing for crosslinking for 2h, adding reducing sugar every 30min in the standing crosslinking process, and stirring uniformly to obtain a mixed solution for later use;
(5) introducing chlorine dioxide into the mixed solution for decolorization, then sterilizing the decolorized solution, and placing the sterilized solution in a high-pressure homogenizer for homogenization to obtain a homogenized solution for later use;
(6) and (4) concentrating the homogenized liquid obtained in the step (5) in vacuum, performing freeze-drying treatment in a freeze dryer after concentration to obtain protein powder, and grinding the powder in a grinder to obtain the food-grade modified solubilized soybean protein powder.
The temperature of the warm water in the step (1) is 20-25 ℃; in the step (2), the mixing volume ratio of the slurry to the sodium chloride aqueous solution is 20: 1, the temperature of heat preservation and stirring is 50-60 ℃, the rotating speed of a centrifuge is 4200r/min, and the centrifugation time is 10 min; in the step (3), the enzymolysis temperature is 45-50 ℃, the ultrasonic oscillation temperature is 35-45 ℃, the ultrasonic power is 150W, and the time is 15 min; the transglutaminase added in the step (4) is 1/50 mass of shaking liquid, the temperature of standing and crosslinking is 30-35 ℃, and the amount of reducing sugar added each time is 1/5 mass of transglutaminase; sterilizing by microwave irradiation in the step (5), wherein the microwave frequency is 1000MHz, and the pressure of high-pressure homogenization is 3000 psi; and (4) concentrating the homogenized liquid in the step (6) in vacuum to 1/5, and sieving the ground soybean protein powder with a 120-mesh sieve.
Example 2:
a method for preparing instant soybean protein powder by a modification method, wherein the production method of the modified solubilized soybean protein powder comprises the following steps:
(1) cleaning soybean, soaking in warm water for 10h, taking out soybean, and grinding in a grinder to obtain slurry;
(2) adding deionized water with one volume into the slurry obtained in the step (1), adding a sodium chloride aqueous solution, keeping the temperature, stirring for 30min, pouring into a centrifuge, centrifuging, and taking supernatant for later use;
(3) regulating the pH value of the supernatant to 6.5, adding protease, performing enzymolysis for 30min under heat preservation, placing into an ultrasonic vibration apparatus, and repeatedly vibrating to obtain a vibrating liquid for later use;
(4) adding transglutaminase into the shaking solution, stirring uniformly, standing for crosslinking for 1.5h, adding reducing sugar every 30min during standing for crosslinking, and stirring uniformly to obtain a mixed solution for later use;
(5) introducing chlorine dioxide into the mixed solution for decolorization, then sterilizing the decolorized solution, and placing the sterilized solution in a high-pressure homogenizer for homogenization to obtain a homogenized solution for later use;
(6) and (4) concentrating the homogenized liquid obtained in the step (5) in vacuum, performing freeze-drying treatment in a freeze dryer after concentration to obtain protein powder, and grinding the powder in a grinder to obtain the food-grade modified solubilized soybean protein powder.
The temperature of the warm water in the step (1) is 20-25 ℃; in the step (2), the mixing volume ratio of the slurry to the sodium chloride aqueous solution is 20: 1, the temperature of heat preservation and stirring is 50-60 ℃, the rotating speed of a centrifuge is 4200r/min, and the centrifugation time is 10 min; in the step (3), the enzymolysis temperature is 45-50 ℃, the ultrasonic oscillation temperature is 35-45 ℃, the ultrasonic power is 120W, and the time is 20 min; the transglutaminase added in the step (4) is 1/50 mass of shaking liquid, the temperature of standing and crosslinking is 30-35 ℃, and the amount of reducing sugar added each time is 1/5 mass of transglutaminase; sterilizing by microwave irradiation in the step (5), wherein the microwave frequency is 1200MHz, and the pressure of high-pressure homogenization is 2000 psi; and (4) concentrating the homogenized liquid in the step (6) in vacuum to 1/3, and sieving the ground soybean protein powder with a 120-mesh sieve.
Example 3:
a method for preparing instant soybean protein powder by a modification method comprises the following steps:
(1) cleaning soybean, soaking in warm water for 12h, taking out soybean, and grinding in a grinder to obtain slurry;
(2) adding deionized water with one volume into the slurry obtained in the step (1), adding a sodium chloride aqueous solution, keeping the temperature, stirring for 40min, pouring into a centrifuge, centrifuging, and taking supernatant for later use;
(3) regulating the pH value of the supernatant to 7.5, adding protease, performing enzymolysis for 30min under heat preservation, placing into an ultrasonic vibration apparatus, and repeatedly vibrating to obtain a vibrating liquid for later use;
(4) adding transglutaminase into the shaking solution, stirring uniformly, standing for crosslinking for 2h, adding reducing sugar every 30min in the standing crosslinking process, and stirring uniformly to obtain a mixed solution for later use;
(5) introducing chlorine dioxide into the mixed solution for decolorization, then sterilizing the decolorized solution, and placing the sterilized solution in a high-pressure homogenizer for homogenization to obtain a homogenized solution for later use;
(6) and (4) concentrating the homogenized liquid obtained in the step (5) in vacuum, performing freeze-drying treatment in a freeze dryer after concentration to obtain protein powder, and grinding the powder in a grinder to obtain the food-grade modified solubilized soybean protein powder.
The temperature of the warm water in the step (1) is 20-25 ℃; in the step (2), the mixing volume ratio of the slurry to the sodium chloride aqueous solution is 20: 1, the temperature of heat preservation and stirring is 50-60 ℃, the rotating speed of a centrifuge is 4200r/min, and the centrifugation time is 10 min; in the step (3), the enzymolysis temperature is 45-50 ℃, the ultrasonic oscillation temperature is 35-45 ℃, the ultrasonic power is 180W, and the time is 15 min; the transglutaminase added in the step (4) is 1/60 mass of shaking liquid, the temperature of standing and crosslinking is 30-35 ℃, and the amount of reducing sugar added each time is 1/5 mass of transglutaminase; sterilizing by microwave irradiation in the step (5), wherein the microwave frequency is 600MHz, and the pressure of high-pressure homogenization is 4000 psi; and (4) concentrating the homogenized liquid in the step (6) in vacuum to 1/5, and sieving the ground soybean protein powder with a 120-mesh sieve.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. A method for preparing instant soybean protein powder by a modification method is characterized in that the production method of the modified instant soybean protein powder comprises the following steps:
(1) cleaning soybean, soaking in warm water for 10-12h, taking out soybean, and grinding in a grinder to obtain slurry;
(2) adding deionized water with one volume into the slurry obtained in the step (1), adding a sodium chloride aqueous solution, keeping the temperature, stirring for 30-40min, pouring into a centrifuge, centrifuging, and taking supernatant for later use;
(3) regulating the pH value of the supernatant to 6.5-7.5, adding protease, performing enzymolysis for 30-40min under heat preservation, placing into an ultrasonic vibration apparatus, and repeatedly vibrating to obtain a vibrating liquid for later use;
(4) adding transglutaminase into the shaking solution, stirring uniformly, standing for crosslinking for 1.5-2h, adding reducing sugar every 30min during standing for crosslinking, and stirring uniformly to obtain a mixed solution for later use;
(5) introducing chlorine dioxide into the mixed solution for decolorization, then sterilizing the decolorized solution, and placing the sterilized solution in a high-pressure homogenizer for homogenization to obtain a homogenized solution for later use;
(6) and (4) concentrating the homogenized liquid obtained in the step (5) in vacuum, performing freeze-drying treatment in a freeze dryer after concentration to obtain protein powder, and grinding the powder in a grinder to obtain the food-grade modified solubilized soybean protein powder.
2. The method for preparing instant soybean protein powder by a modification method according to claim 1, which is characterized in that: the temperature of the warm water in the step (1) is 20-25 ℃.
3. The method for preparing instant soybean protein powder by a modification method according to claim 1, which is characterized in that: in the step (2), the mixing volume ratio of the slurry to the sodium chloride aqueous solution is 20: 1, the temperature of heat preservation and stirring is 50-60 ℃, the rotating speed of a centrifuge is 4200r/min, and the centrifugation time is 10 min.
4. The method for preparing instant soybean protein powder by a modification method according to claim 1, which is characterized in that: in the step (3), the enzymolysis temperature is 45-50 ℃, the ultrasonic oscillation temperature is 35-45 ℃, the ultrasonic power is 120-180W, and the time is 15-20 min.
5. The method for preparing instant soybean protein powder by a modification method according to claim 1, which is characterized in that: the transglutaminase added in the step (4) is 1/50-1/60 of shaking liquid mass, the temperature of standing and crosslinking is 30-35 ℃, and the amount of reducing sugar added each time is 1/5 of transglutaminase mass.
6. The method for preparing instant soybean protein powder by a modification method according to claim 1, which is characterized in that: in the step (5), microwave irradiation is adopted for sterilization, the microwave frequency is 600-.
7. The method for preparing instant soybean protein powder by a modification method according to claim 1, which is characterized in that: and (4) concentrating the homogenized liquid in the step (6) in vacuum to 1/3-1/5, and sieving the ground soybean protein powder with a 120-mesh sieve.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019993A (en) * | 2019-12-24 | 2020-04-17 | 东北农业大学 | Method for extracting protein peptide from soy sauce residues |
| CN115474648A (en) * | 2022-08-26 | 2022-12-16 | 佛山澳加联盈生物科技有限公司 | Preparation method of functional plant protein meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730190A (en) * | 2019-02-22 | 2019-05-10 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high emulsibility soybean protein powder producing method |
| CN110050873A (en) * | 2019-02-22 | 2019-07-26 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
-
2019
- 2019-10-17 CN CN201910985647.7A patent/CN110583849A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730190A (en) * | 2019-02-22 | 2019-05-10 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high emulsibility soybean protein powder producing method |
| CN110050873A (en) * | 2019-02-22 | 2019-07-26 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of modified and solubilized soybean protein powder producing method of food-grade |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019993A (en) * | 2019-12-24 | 2020-04-17 | 东北农业大学 | Method for extracting protein peptide from soy sauce residues |
| CN115474648A (en) * | 2022-08-26 | 2022-12-16 | 佛山澳加联盈生物科技有限公司 | Preparation method of functional plant protein meat |
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