CN113768031A - Production method of pea protein with low content of volatile organic compounds - Google Patents
Production method of pea protein with low content of volatile organic compounds Download PDFInfo
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Abstract
A method for producing pea protein with low content of volatile organic compounds comprises the following steps: crushing; leaching; carrying out centrifugal separation; acid precipitation; carrying out centrifugal separation; neutralizing; enzyme treatment; sterilizing; vacuum degassing; heat treatment; secondary vacuum degassing; and (5) spray drying. The prepared pea protein powder has high dispersion speed, is not easy to agglomerate after being dissolved in water, and is convenient for processing and using products; the sterilization is thorough, and the total number of thermotolerant bacteria and bacterial colonies is low; the dispersibility is high, NSI is high, and the stability of the protein solution is good; low volatile organic content, no bad smell and wide application range.
Description
Technical Field
The invention relates to a method for producing pea protein with low content of volatile organic compounds, in particular to a method for producing pea protein with low content of volatile organic compounds by using peas as main raw materials; the pea protein with low content of volatile organic compounds obtained by the production method can be applied to neutral liquid beverages and solid beverages, and can also be applied to various foods with higher requirements on the volatile organic compounds.
Background
The vegetable protein beverage is a milky liquid beverage mainly containing vegetable protein, which is prepared from main raw materials (such as peas, peanuts, almonds, walnut kernels, coconuts, sticks and the like) including vegetable nuts and fruit pulp. It is popular with consumers because of its advantages of no or less cholesterol content, rich protein and amino acid, proper amount of unsaturated fatty acid, complete nutrients, etc.
The outstanding defects of the food structure in China are that the protein is low, the milk source is seriously lacked, and the occupancy of the cow milk is insufficient in 1/10 of developed countries. In addition, milk powder accounts for about 75% of dairy products, and new fields are urgently to be developed. The development of new protein products of milk-containing beverages is suitable for the taste of consumers in China, enriches the market of dairy products, and is an important task in the food industry. Protein beverages are rapidly developed in China in the last decade, and the main reason is that with the continuous improvement of living standard and the continuous enhancement of health consciousness in large and medium-sized cities, consumers gradually turn to the requirements of nutrition, health care and functions from simply meeting carbonated beverages for relieving summer heat and quenching thirst, which is necessary for the development of soft beverages.
With the increase of consumption level of people, the requirements on the beverage tend to be nutritional, health-care, safe and sanitary and return to nature. The vegetable protein beverage (such as soymilk) has rich nutrition, reasonable nutrient composition and special color, aroma and taste, is suitable for consumers in China, and is a healthy nutritional beverage with high quality and low price. Therefore, according to local conditions and reasonable layout, the development of the milk-containing beverage and the rapid development of the vegetable protein beverage are important industrial policies for the development of beverage industry in China. And the plant protein resources in China are rich from north to south, so the development of the plant protein beverage is a supplementary measure suitable for the national situation and improving the protein intake of China.
Therefore, in recent years, vegetable protein beverages have begun to show up in the corners in the beverage market in our country. At present, the vegetable protein beverage in China is increased at a speed of 30% every year, and the vegetable protein beverage is in the best development period. Since the introduction of the first soymilk production line in Guangdong in the early 80 s, thousands of soymilk processing factories exist in China.
Pea protein is used as an important component of liquid beverage and is widely applied to various vegetable protein beverages. Pea protein has the advantage of comprehensive amino acid composition, particularly, the content of 8 essential amino acids meets the complete protein standard, and the pea protein is a plant protein capable of replacing animal protein. Meanwhile, the pea protein does not contain cholesterol substances, has positive effects on cardiovascular and cerebrovascular diseases, has certain prevention effects on obesity and cancer, and does not contain an allergen and does not have transgenic risks compared with the soybean protein. However, the pea protein has various Volatile Organic Compounds (VOCs), especially various beany flavor substances are generated under the catalytic action of lipoxygenase in the processing process, and the expansion of the application field of the pea protein is seriously influenced.
In the prior art, CN102250201B discloses a preparation method of high-solubility pea protein powder, which takes pea starch processing waste liquid as a raw material, combines carbohydrase enzymolysis and continuous hydrothermal treatment to prepare the high-solubility pea protein powder, firstly reclaims pea protein in the waste water by a spray drying method, then prepares a pea protein solution and adjusts the pH value; stirring the obtained protein dispersion, adding carbohydrase, and performing enzymolysis at 50-95 deg.C and pH 4.5-7.0 for 0.5-5 hr; adjusting pH value, continuous hydrothermal treatment, and spray drying. The disadvantages of this method are: the raw material is waste liquid produced by pea starch, the waste liquid is a byproduct of starch processing, long-time soaking (8-12 hours) is needed during starch production, and pea protein reacts with corresponding enzyme and is hydrolyzed during the soaking process, so that the functional maintenance of the pea protein is not facilitated. Meanwhile, microorganisms are excessively propagated in the process of soaking for a long time, so that a microorganism secondary metabolite with peculiar smell is generated, and the flavor of pea protein is not maintained favorably. And the peas are soaked for a long time to promote the conversion from the dormant bodies to the nutrient bodies, the peas start to metabolize, the peculiar pea fishy smell of the peas is further generated, and the volatile organic compounds are increased. According to the technical scheme, spray concentration is needed, after spray drying is carried out once, tempering is carried out again, and spray drying is carried out once again, so that the energy consumption is high, the processing process is long, the reaction of polyphenol compounds and carbonyl ammonia is enhanced, and the peculiar smell of pea protein is increased.
Therefore, a new method for producing pea protein with low content of volatile organic compounds is needed to solve the above technical problems.
Disclosure of Invention
The invention provides a production method of pea protein with low content of volatile organic compounds, which comprises the following steps:
(1) crushing: screening, removing impurities and peeling peas, and then crushing to obtain pea powder with the fineness of 100-200 meshes;
(2) leaching: mixing pea powder with water according to the weight ratio of 1:3-10, stirring for a certain time at the water temperature of 50-55 ℃, then crushing by using wet crushing equipment, conveying to a storage tank, sterilizing, and then storing for a period of time;
(3) centrifugal separation: performing centrifugal separation on the product obtained in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture;
(4) acid precipitation: adjusting the pH value of the pea milk mixture obtained in the step (3) to 4.5-4.8, heating to 50-55 ℃, and settling to obtain a second liquid phase;
(5) centrifugal separation: carrying out centrifugal separation on the second liquid phase obtained in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry obtained in the step (5) with water with the volume of 1.5-2.5 times, homogenizing, continuously neutralizing the diluted and homogenized acidic protein slurry and the diluted food-grade alkali through a static mixer, adjusting the pH to 6.0-7.3, and adjusting the Brix to 12.0-14.5;
(7) enzyme treatment: heating the neutralized protein slurry to 40-59 ℃, and adding the following components in steps or at one time: phytase (enzyme activity is 1000-;
(8) and (3) sterilization: carrying out high-temperature instantaneous sterilization on the protein slurry obtained in the step (7);
(9) vacuum degassing: vacuum degassing the protein slurry obtained in the step (8) to remove beany flavor;
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 85-95 ℃, and preserving heat for 0.5-1.5 h; .
(11) Secondary vacuum degassing: carrying out secondary vacuum degassing on the protein slurry obtained in the step (10) to remove beany flavor;
(12) spray drying: and (4) carrying out spray drying on the protein slurry obtained in the step (11) to prepare protein powder, and spraying a food-grade surfactant on the elbow.
Wherein the mature period of the adopted raw material pea is 10-20 months.
Wherein in the step (2), the stirring time is 25-45 min; the wet grinding equipment is a multi-stage homogenizing pump; the sterilization treatment is carried out by utilizing microwave, ultrasonic wave or microwave and ultrasonic wave combined treatment; the sterilization treatment time is 2-8 min; the storage time is 30-50 min.
And (3) recovering fiber and pea starch from the primary pea residues and the secondary pea residues.
Wherein, in the step (4), the sedimentation is isoelectric point sedimentation.
Wherein in the step (6), the homogenizing pressure is 5-30 MPa; the food grade alkali is sodium hydroxide and/or potassium hydroxide.
Wherein, in the step (8), the sterilization temperature is 125-149 ℃, and the sterilization time is 3-8 seconds.
Wherein, in the steps (9) and (11), the vacuum degree of vacuum degassing is 60-70 kPa.
Wherein in the step (12), the addition amount of the food-grade surfactant is 0.5-2 per mill of the mass of the protein powder; the food grade surfactant includes a water soluble phospholipid.
The invention also provides pea protein with low content of volatile organic compounds produced by the pea protein production method with low content of volatile organic compounds.
The invention also provides a beverage comprising the pea protein with low content of volatile organic compounds.
The invention has the following beneficial technical effects:
(1) the maturation period of the raw material pea is 10-20 months, which ensures the stability of pea protein molecules and compact structure.
(2) In the step (1), the pea protein powder is crushed to the fineness of 100-200 meshes, which is helpful for ensuring the water dissolving speed of the pea protein and facilitating the separation of the pea protein.
(3) In the step (2), water is used as an extracting agent, so that bitter and astringent taste caused by hydrolysis of pea protein under high pH is avoided; microwave, ultrasonic wave or microwave combined ultrasonic wave treatment is utilized to promote extraction of pea protein and simultaneously inactivate enzyme, so that the functionality of the protein is ensured, the activity of a trypsin inhibitor is reduced, and the nutritional value is improved; the microorganisms are controlled at a high temperature of 50-55 ℃, so that secondary metabolites of volatile organic compounds are avoided.
(4) In the step (6), the pH time of the protein slurry is ensured to be less than or equal to 7.3 by continuously adding alkali, so that the bitter taste caused by local hydrolysis is avoided.
(5) In the step (7), phytic acid is destroyed by phytase, the flavor is improved, and the protein is modified by flavor protease and neutral protease, so that volatile organic matters combined with or embedded in pea protein are released on the basis of avoiding bitter taste, and the removal of vacuum degassing is facilitated.
(6) In the step (8), the process sterilization is achieved through sterilization.
(7) In the step (10), the separation of volatile organic compounds and proteins is accelerated through heat treatment, so that secondary vacuum degassing is facilitated;
(8) in the step (12), the dispersivity is improved by adding food-grade surfactant.
(9) The pea protein powder prepared by the invention has high dispersion speed, is not easy to agglomerate after being dissolved in water, and is convenient for processing and using products; the sterilization is thorough, and the total number of thermotolerant bacteria and bacterial colonies is low; the dispersibility is high, NSI is high, and the stability of the protein solution is good; low volatile organic content, no bad smell, 35-52% raised sensory evaluation value, and wide application range.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
(1) Crushing: screening peas, removing impurities, peeling, pulverizing to 100 mesh. This ensures the water-dissolving speed of the pea proteins and facilitates the separation of the pea proteins.
(2) Leaching: mixing pea powder and water at a weight ratio of 1:3, stirring at 50 deg.C for 25min, pulverizing with a multi-stage homogenizing pump, transferring to a storage tank, sterilizing with microwave for 2min, and storing for 30min for separation; the maturation period of the raw material pea is 10 months, which ensures the stability and compact structure of the pea protein molecules. Water is used as an extracting agent, so that the bitter taste generated by hydrolysis of pea protein under high pH is avoided. The microwave promotes the extraction of pea protein and simultaneously inactivates, ensures the functionality of the protein, reduces the activity of trypsin inhibitor and improves the nutritive value. The microorganisms are controlled at high temperature, and secondary metabolites of volatile organic compounds are avoided.
(3) Centrifugal separation: and (3) centrifugally separating the emulsified and homogenized product subjected to microwave sterilization and microwave sterilization in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture.
(4) Acid precipitation: adjusting the pH value of the pea milk mixture to 4.5, and performing isoelectric point precipitation to obtain an acid precipitation solution.
(5) Centrifugal separation: carrying out centrifugal separation on the acid precipitation solution in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry with 2 times of water, homogenizing under 5MPa, continuously neutralizing the diluted acidic protein solution and the diluted food-grade alkali by a static mixer, and adjusting pH to 6.0; brix 12.0. The pH of the protein slurry is ensured to be lower than 7.3 at the moment by continuously adding alkali, so that the bitter taste caused by local hydrolysis is avoided.
(7) Enzyme treatment: heating the neutralized protein slurry to 40 ℃, and adding the following components in steps or at one time: phytase (enzyme activity 1000UI) 0.01 mass% of protein slurry dry matter content, flavourzyme (enzyme activity 10000UI) 0.01 mass% of protein slurry dry matter content, and neutral protease (enzyme activity 10000UI) 0.01 mass% of protein slurry dry matter content for enzyme treatment for 0.5 h; the phytic acid is destroyed by the phytase, the flavor is improved, and the protein is modified by the flavor protease and the neutral protease, so that the volatile organic matters combined with or embedded in the pea protein are released on the basis of avoiding bitter taste, and the removal of vacuum degassing is facilitated.
(8) And (3) sterilization: instantly sterilizing the protein pulp at high temperature, wherein the sterilization temperature is 125 ℃ for 3 seconds; achieving the process sterilization;
(9) vacuum degassing: after sterilization, vacuum degassing is carried out, and the vacuum degree is controlled to 60 kPa; the beany flavor is removed through vacuum degassing,
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 85 ℃, and keeping the temperature for 0.5 h; the separation of volatile organic compounds and protein is accelerated by heat treatment, and secondary vacuum degassing is facilitated.
(11) Secondary vacuum degassing: and (4) carrying out secondary vacuum degassing on the protein slurry obtained in the step (10), wherein the vacuum degree is controlled to be 60kPa, so as to remove the beany flavor.
(12) Spray drying: the albumen powder is prepared by spray drying, and meanwhile, the elbow is sprayed with water-soluble phospholipid, and the addition amount of the water-soluble phospholipid is 0.5 per mill of the mass of the albumen powder.
As a result: the obtained pea protein powder has light smell and bright color, and the sensory evaluation value is improved by 35%.
Example 2
(1) Crushing: screening peas, removing impurities, peeling, pulverizing to 200 mesh. This ensures the water-dissolving speed of the pea proteins and facilitates the separation of the pea proteins.
(2) Leaching: mixing pea powder and water at a weight ratio of 1:10, stirring at 55 deg.C for 45min, pulverizing with a multi-stage homogenizing pump, transferring to a storage tank, sterilizing with microwave for 8min, storing for 50min, and separating; the maturation period of the raw material pea is 20 months, which ensures the stability and compact structure of the pea protein molecules. Water is used as an extracting agent, so that the bitter taste generated by hydrolysis of pea protein under high pH is avoided. The microwave promotes the extraction of pea protein and simultaneously inactivates, ensures the functionality of the protein, reduces the activity of trypsin inhibitor and improves the nutritive value. The microorganisms are controlled at high temperature, and secondary metabolites of volatile organic compounds are avoided.
(3) And (3) centrifugally separating the emulsified and homogenized product subjected to microwave sterilization and microwave sterilization in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture.
(4) Acid precipitation: adjusting the pH value of the pea milk mixture to 4.8, and performing isoelectric point precipitation to obtain an acid precipitation solution.
(5) Centrifugal separation: carrying out centrifugal separation on the acid precipitation solution in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry with 2 times of water, homogenizing under the homogenizing pressure of 30MPa, continuously neutralizing the diluted acidic protein solution and the diluted food-grade alkali through a static mixer, and adjusting the pH to 7.3; brix 14.5. The pH of the protein pulp is ensured to be lower than or equal to 7.3 at the moment by continuously adding alkali, so that the bitter taste caused by local hydrolysis is avoided.
(7) Enzyme treatment: the neutralized protein slurry is heated to 59 ℃, and is added step by step or in one portion: phytase (enzyme activity 5000UI) of 0.2 mass% of protein slurry dry matter content, flavourzyme (enzyme activity 100000UI) of 0.2 mass% of protein slurry dry matter content, and neutral proteinase (enzyme activity 100000UI) of 0.2 mass% of protein slurry dry matter content for enzyme treatment for 1.5 h; the phytic acid is destroyed by the phytase, the flavor is improved, and the protein is modified by the flavor protease and the neutral protease, so that the volatile organic matters combined with or embedded in the pea protein are released on the basis of avoiding bitter taste, and the removal of vacuum degassing is facilitated.
(8) And (3) sterilization: instantly sterilizing the protein pulp at high temperature, wherein the sterilization temperature is 149 ℃ for 8 seconds; achieving the process sterilization;
(9) vacuum degassing: sterilizing, and then performing vacuum degassing, wherein the vacuum degree is controlled to 70 kPa; the beany flavor is removed through vacuum degassing,
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 95 ℃, and preserving heat for 1.5 h; the separation of volatile organic compounds and protein is accelerated by heat treatment, and secondary vacuum degassing is facilitated.
(11) Secondary vacuum degassing: and (4) carrying out secondary vacuum degassing on the protein slurry obtained in the step (10), wherein the vacuum degree is controlled to be 70kPa to remove the beany flavor.
(12) Spray drying: the albumen powder is prepared by spray drying, and meanwhile, the elbow is sprayed with water-soluble phospholipid, and the addition amount of the water-soluble phospholipid is 2 per mill of the mass of the albumen powder.
As a result: the obtained pea protein powder has light smell and bright color, and the sensory evaluation value is improved by 52 percent.
Example 3
(1) Crushing: screening peas, removing impurities, peeling, pulverizing to 150 mesh. This ensures the water-dissolving speed of the pea proteins and facilitates the separation of the pea proteins.
(2) Leaching: mixing pea powder and water at a weight ratio of 1:5, stirring at 52 deg.C for 40min, pulverizing with a multi-stage homogenizing pump, transferring to a storage tank, sterilizing with microwave for 6min, and storing for 40min for separation; the maturation period of the raw material pea is 13 months, so that the stability and the compact structure of the pea protein molecule are ensured. Water is used as an extracting agent, so that the bitter taste generated by hydrolysis of pea protein under high pH is avoided. The microwave promotes the extraction of pea protein and simultaneously inactivates, ensures the functionality of the protein, reduces the activity of trypsin inhibitor and improves the nutritive value. The microorganisms are controlled at high temperature, and secondary metabolites of volatile organic compounds are avoided.
(3) Centrifugal separation: and (3) centrifugally separating the emulsified and homogenized product subjected to microwave sterilization and microwave sterilization in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture.
(4) Acid precipitation: adjusting the pH value of the pea milk mixture to 4.6, and performing isoelectric point precipitation to obtain an acid precipitation solution.
(5) Centrifugal separation: carrying out centrifugal separation on the acid precipitation solution in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry with 2 times of water, homogenizing under 8MPa, continuously neutralizing the diluted acidic protein solution and the diluted food-grade alkali by a static mixer, and adjusting the pH to 6.7; brix 12.9. The pH of the protein pulp is ensured to be lower than or equal to 7.3 at the moment by continuously adding alkali, so that the bitter taste caused by local hydrolysis is avoided.
(7) Enzyme treatment: the neutralized protein slurry is heated to 46 ℃, and is added in steps or at one time: phytase (enzyme activity 4000UI) with a content of 0.1 mass% of dry matter of protein slurry, flavourzyme (enzyme activity 50000UI) with a content of 0.1 mass% of dry matter of protein slurry, and neutral protease (enzyme activity 50000UI) with a content of 0.1 mass% of dry matter of protein slurry, for enzyme treatment for 1 h; the phytic acid is destroyed by the phytase, the flavor is improved, and the protein is modified by the flavor protease and the neutral protease, so that the volatile organic matters combined with or embedded in the pea protein are released on the basis of avoiding bitter taste, and the removal of vacuum degassing is facilitated.
(8) And (3) sterilization: instantly sterilizing the protein pulp at high temperature at 139 deg.C for 5 s; achieving the process sterilization;
(9) vacuum degassing: after sterilization, vacuum degassing is carried out, and the vacuum degree is controlled to 65 kPa; the beany flavor is removed through vacuum degassing,
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 87 ℃, and keeping the temperature for 1 h; the separation of volatile organic compounds and protein is accelerated by heat treatment, and secondary vacuum degassing is facilitated.
(11) Secondary vacuum degassing: and (4) carrying out secondary vacuum degassing on the protein slurry obtained in the step (10), wherein the vacuum degree is controlled to 65kPa to remove the beany flavor.
(12) Spray drying: the albumen powder is prepared by spray drying, and meanwhile, the elbow is sprayed with water-soluble phospholipid, and the addition amount of the water-soluble phospholipid is 0.8 per mill of the mass of the albumen powder.
As a result: the obtained pea protein powder has light smell and bright color, and the sensory evaluation value is improved by 45%.
Example 4
(1) Crushing: screening peas, removing impurities, peeling, pulverizing to 180 mesh. This ensures the water-dissolving speed of the pea proteins and facilitates the separation of the pea proteins.
(2) Leaching: mixing pea powder and water at a weight ratio of 1:8, stirring at 54 deg.C for 38min, pulverizing with a multi-stage homogenizing pump, transferring to a storage tank, sterilizing with microwave for 6min, and storing for 44min for separation; the maturation period of the raw material pea is 19 months, which ensures the stability and compact structure of the pea protein molecules. Water is used as an extracting agent, so that the bitter taste generated by hydrolysis of pea protein under high pH is avoided. The microwave promotes the extraction of pea protein and simultaneously inactivates, ensures the functionality of the protein, reduces the activity of trypsin inhibitor and improves the nutritive value. The microorganisms are controlled at high temperature, and secondary metabolites of volatile organic compounds are avoided.
(3) Centrifugal separation: and (3) centrifugally separating the emulsified and homogenized product subjected to microwave sterilization and microwave sterilization in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture.
(4) Acid precipitation: adjusting the pH value of the pea milk mixture to 4.6, and performing isoelectric point precipitation to obtain an acid precipitation solution.
(5) Centrifugal separation: carrying out centrifugal separation on the acid precipitation solution in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry with 2 times of water, homogenizing under 8MPa, continuously neutralizing the diluted acidic protein solution and the diluted food-grade alkali by a static mixer, and adjusting the pH to 6.8; brix 13.5. The pH of the protein pulp is ensured to be lower than or equal to 7.3 at the moment by continuously adding alkali, so that the bitter taste caused by local hydrolysis is avoided.
(7) Enzyme treatment: heating the neutralized protein slurry to 49 ℃, and adding the following components in steps or in one time: phytase (enzyme activity 3000UI) at 0.11 mass% of protein slurry dry matter content, flavourzyme (enzyme activity 60000UI) at 0.15 mass% of protein slurry dry matter content, and neutral protease (enzyme activity 80000UI) at 0.16 mass% of protein slurry dry matter content for enzyme treatment for 1.1 h; the phytic acid is destroyed by the phytase, the flavor is improved, and the protein is modified by the flavor protease and the neutral protease, so that the volatile organic matters combined with or embedded in the pea protein are released on the basis of avoiding bitter taste, and the removal of vacuum degassing is facilitated.
(8) And (3) sterilization: instantly sterilizing the protein pulp at high temperature of 133 ℃ for 7 seconds; achieving the process sterilization;
(9) vacuum degassing: after sterilization, vacuum degassing is carried out, and the vacuum degree is controlled to be 66 kPa; the beany flavor is removed through vacuum degassing,
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 88 ℃, and preserving heat for 0.8 h; the separation of volatile organic compounds and protein is accelerated by heat treatment, and secondary vacuum degassing is facilitated.
(11) Secondary vacuum degassing: and (4) carrying out secondary vacuum degassing on the protein slurry obtained in the step (10), wherein the vacuum degree is controlled to be 67kPa, so as to remove the beany flavor.
(12) Spray drying: the albumen powder is prepared by spray drying, and meanwhile, the elbow is sprayed with water-soluble phospholipid, and the addition amount of the water-soluble phospholipid is 1.2 per mill of the mass of the albumen powder.
As a result: the obtained pea protein powder has light smell and bright color, and the sensory evaluation value is improved by 49%.
Example 5
(1) Crushing: screening peas, removing impurities, peeling, pulverizing to 140 mesh. This ensures the water-dissolving speed of the pea proteins and facilitates the separation of the pea proteins.
(2) Leaching: mixing pea powder and water at a weight ratio of 1:4, stirring at 53 deg.C for 44min, pulverizing with a multi-stage homogenizing pump, transferring to a storage tank, sterilizing with microwave for 4min, and storing for 42min for separation; the maturation period of the raw material pea is 15 months, which ensures the stability and compact structure of the pea protein molecules. Water is used as an extracting agent, so that the bitter taste generated by hydrolysis of pea protein under high pH is avoided. The microwave promotes the extraction of pea protein and simultaneously inactivates, ensures the functionality of the protein, reduces the activity of trypsin inhibitor and improves the nutritive value. The microorganisms are controlled at high temperature, and secondary metabolites of volatile organic compounds are avoided.
(3) Centrifugal separation: and (3) centrifugally separating the emulsified and homogenized product subjected to microwave sterilization and microwave sterilization in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture.
(4) Acid precipitation: adjusting pH of the mixture of pea milk to 4.7, performing isoelectric point precipitation to obtain acid precipitation solution。
(5) Centrifugal separation: carrying out centrifugal separation on the acid precipitation solution in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry with 2 times of water, homogenizing under 20MPa, continuously neutralizing the diluted acidic protein solution and the diluted food-grade alkali by a static mixer, and adjusting the pH to 6.8; brix 12.8. The pH of the protein pulp is ensured to be lower than or equal to 7.3 at the moment by continuously adding alkali, so that the bitter taste caused by local hydrolysis is avoided.
(7) Enzyme treatment: heating the neutralized protein slurry to 50 ℃, and adding the following components in steps or at one time: phytase (enzyme activity 3000UI) with the content of protein slurry dry matter being 0.09 mass%, flavourzyme (enzyme activity 70000UI) with the content of protein slurry dry matter being 0.13 mass%, and neutral protease (enzyme activity 70000UI) with the content of protein slurry dry matter being 0.13 mass% for enzyme treatment for 1.3 h; the phytic acid is destroyed by the phytase, the flavor is improved, and the protein is modified by the flavor protease and the neutral protease, so that the volatile organic matters combined with or embedded in the pea protein are released on the basis of avoiding bitter taste, and the removal of vacuum degassing is facilitated.
(8) And (3) sterilization: instantly sterilizing the protein pulp at high temperature, wherein the sterilization temperature is 129 ℃ for 7 seconds; achieving the process sterilization;
(9) vacuum degassing: after sterilization, vacuum degassing is carried out, and the vacuum degree is controlled to 65 kPa; the beany flavor is removed through vacuum degassing,
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 92 ℃, and preserving heat for 1.1 h; the separation of volatile organic compounds and protein is accelerated by heat treatment, and secondary vacuum degassing is facilitated.
(11) Secondary vacuum degassing: and (4) carrying out secondary vacuum degassing on the protein slurry obtained in the step (10), wherein the vacuum degree is controlled to 63kPa, so as to remove the beany flavor.
(12) Spray drying: the albumen powder is prepared by spray drying, and meanwhile, the elbow is sprayed with water-soluble phospholipid, and the addition amount of the water-soluble phospholipid is 0.8 per mill of the mass of the albumen powder.
As a result: the obtained pea protein powder has light smell and bright color, and the sensory evaluation value is improved by 38%.
Comparative example 1
(1) And (5) removing impurities. And (4) screening peas and removing impurities.
(2) Leaching: mixing the pea powder with water according to the weight ratio of 1:6, stirring for 24 hours at the water temperature of 25 ℃ to obtain a liquid phase to be separated.
(3) Centrifugal separation: performing centrifugal separation on the liquid phase in the step (2) to obtain primary pea residues and pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture。
(4) Acid precipitation: adjusting the pH value of the pea milk mixture to 4.6, and performing isoelectric point precipitation to obtain an acid precipitation solution.
(5) Centrifugal separation: and (4) carrying out centrifugal separation on the acid precipitation solution in the step (4) to obtain the acidic solid-phase protein slurry.
(6) Neutralizing: diluting the acidic solid-phase protein slurry with 2 times of water, homogenizing under 6MPA, and adjusting pH to 7.3; brix 12.0.
(7) And (3) sterilization: and (3) instantly sterilizing the protein pulp at high temperature, wherein the sterilization temperature is 134 ℃ for 8 seconds.
(8) Vacuum degassing: vacuum degassing is carried out after sterilization, and the vacuum degree is controlled to 70 kPa.
(9) Spray drying: and spray drying to obtain protein powder.
As a result: the obtained pea protein powder is heavy and red.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A method for producing pea protein with low content of volatile organic compounds comprises the following steps:
(1) crushing: screening, removing impurities and peeling peas, and then crushing to obtain pea powder with the fineness of 100-200 meshes;
(2) leaching: mixing pea powder with water at a weight ratio of 1:3-10, stirring at 50-55 deg.C for a certain time, pulverizing with wet pulverizing equipment, transferring to a storage tank, sterilizing, emulsifying and homogenizing for a certain time;
(3) centrifugal separation: performing centrifugal separation on the product obtained in the step (2) to obtain primary pea residues and primary pea milk, washing the primary pea residues with water to obtain secondary pea residues and secondary pea milk, and mixing the primary pea milk and the secondary pea milk to obtain a pea milk mixture;
(4) acid precipitation: adjusting the pH value of the pea milk mixture obtained in the step (3) to 4.5-4.8, heating to 50-55 ℃, and settling to obtain a second liquid phase;
(5) centrifugal separation: carrying out centrifugal separation on the second liquid phase obtained in the step (4) to obtain acidic solid-phase protein slurry;
(6) neutralizing: diluting the acidic solid-phase protein slurry obtained in the step (5) with water with the volume of 1.5-2.5 times, homogenizing, continuously neutralizing the diluted and homogenized acidic protein slurry and the diluted food-grade alkali through a static mixer, adjusting the pH to 6.0-7.3, and adjusting the Brix to 12.0-14.5;
(7) enzyme treatment: heating the neutralized protein slurry to 40-59 ℃, and adding the following components in steps or at one time: phytase of 0.01-0.2 mass% of dry matter content of protein slurry, flavourzyme of 0.01-0.2 mass% of dry matter content of protein slurry, and neutral proteinase of 0.01-0.2 mass% of dry matter content of protein slurry, for enzyme treatment for 0.5-1.5 h;
(8) and (3) sterilization: carrying out high-temperature instantaneous sterilization on the protein slurry obtained in the step (7);
(9) vacuum degassing: vacuum degassing the protein slurry obtained in the step (8) to remove beany flavor;
(10) and (3) heat treatment: heating the protein slurry obtained in the step (9) to 85-95 ℃, and preserving heat for 0.5-1.5 h;
(11) secondary vacuum degassing: carrying out secondary vacuum degassing on the protein slurry obtained in the step (10) to remove beany flavor;
(12) spray drying: and (4) carrying out spray drying on the protein slurry obtained in the step (11) to prepare protein powder, and spraying a food-grade surfactant on the elbow.
2. The method for producing pea protein according to claim 1, wherein the raw material pea used has a maturation period of 10 to 20 months.
3. The pea protein production process according to claim 1, wherein in step (2), said stirring time is 25-45 min.
4. The pea protein production process of claim 1, wherein in step (2), said wet milling device is a multi-stage homogenizing pump.
5. The pea protein production method according to claim 1, wherein in step (2), said sterilization treatment is performed by using microwave, ultrasonic wave, or microwave combined ultrasonic wave treatment.
6. The pea protein production process according to claim 1, wherein in step (4), said sedimentation is isoelectric precipitation.
7. The pea protein production process according to claim 1, wherein in step (6), the homogenizing pressure is 5 to 30 MPa.
8. The pea protein production process of claim 1, wherein in step (6), said food grade base is sodium hydroxide and/or potassium hydroxide.
9. The pea protein production method according to claim 1, wherein in the step (12), the food grade surfactant is added in an amount of 0.5-2% by mass of the protein powder.
10. The pea protein production process of claim 1, wherein in step (12), said food grade surfactant comprises a water soluble phospholipid.
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