CN113832210A - Preparation method of soybean meal with high titanium content - Google Patents
Preparation method of soybean meal with high titanium content Download PDFInfo
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- CN113832210A CN113832210A CN202111228836.3A CN202111228836A CN113832210A CN 113832210 A CN113832210 A CN 113832210A CN 202111228836 A CN202111228836 A CN 202111228836A CN 113832210 A CN113832210 A CN 113832210A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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Abstract
The invention provides a preparation method of soybean meal with high titanium content, which comprises the following steps: selecting a full-grain and mildew-free soybean raw material; cleaning the soybean raw material, and drying after cleaning; crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil; putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution; taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis; and filtering and drying the enzymolysis reaction product after enzymolysis to obtain the soybean peptide powder. The invention provides a preparation method of soybean powder with high titanium content, which is used for extracting soybean fat as much as possible in the preparation process of soybean peptide powder and preparing the soybean peptide powder by using the soybean powder with lower fat content, thereby reducing the condition of poor quality caused by agglomeration of the soybean peptide powder.
Description
Technical Field
The invention relates to the technical field of soybean meal preparation, and particularly relates to a preparation method of soybean meal with high titanium content.
Background
The soybean peptide powder is a mixed peptide product which consists of 2-6 amino acids and has the molecular weight of 200-800 Dalton. Compared with the original protein, the soybean peptide powder has good water solubility, water retention and foamability, and can be completely dissolved under any acid-base condition of pH 2-10. The soybean peptide powder can be completely blended with other food ingredients, and the original physicochemical and nutritional characteristics of the soybean peptide powder are kept; the soybean peptide can be applied to food, and can also be used in beauty products (for improving moisture retention and directly supplying nutrition to epidermal cells), animal feed (for obviously improving survival rate and disease resistance of fed objects), aquaculture (for increasing production speed and yield per unit area) and the like;
however, in the existing preparation process of the soybean peptide powder, the soybean fat is not extracted completely, so that the fat content is higher after the soybean peptide powder is formed, and the formed soybean peptide powder is easy to agglomerate, thereby affecting the quality of the soybean peptide powder.
Disclosure of Invention
The invention provides a preparation method of soybean powder with high titanium content, which is used for extracting soybean fat as much as possible in the preparation process of soybean peptide powder and preparing the soybean peptide powder by using the soybean powder with lower fat content, thereby reducing the condition of poor quality caused by agglomeration of the soybean peptide powder.
The invention provides a preparation method of soybean meal with high titanium content, which comprises the following steps:
selecting a full-grain and mildew-free soybean raw material;
cleaning the soybean raw material, and drying after cleaning;
crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil;
putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution;
taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis;
and filtering and drying the enzymolysis reaction product after enzymolysis to obtain the soybean peptide powder.
Preferably, the steps of crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed soybean oil further include:
crushing the soybean raw material by using a crusher to obtain coarse-grain soybean powder;
squeezing the coarse-grain soybean meal in a squeezer, and collecting squeezed soybean oil;
placing the squeezed soybean meal into a pounding machine for vibration to obtain coarse-grain soybean meal;
and (3) squeezing the coarse soybean meal again in the squeezer, and repeating the squeezing for multiple times in sequence to obtain the soybean oil and the soybean meal.
Preferably, the soybean meal mixed solution is a dispersed suspension with a substrate mass concentration of 50 g/L;
the stirring barrel is used for stirring for 25-32 minutes at the temperature of 20-25 ℃.
Preferably, lactobacillus is added into the mixed solution of the soybean meal for fermentation,
adding protease after fermentation is finished, and adjusting the pH value to 6.5-7.2, wherein the enzymolysis time of the protease is 6-8 hours;
and (3) carrying out high-temperature enzyme deactivation on the enzymolysis reactant after enzymolysis and cooling.
Preferably, the cooled and enzyme-deactivated enzymolysis reactant is filtered by an ultrafiltration machine; and decoloring by using a decoloring machine and drying by using a drying machine to obtain the soybean peptide powder.
Preferably, the stirring barrel is used for stirring for 28 minutes, and the temperature is 25 ℃; and adding protease after fermentation is finished, and adjusting the pH value to 6.8, wherein the enzymolysis time of the protease is 6 hours.
Preferably, the stirring barrel is used for stirring for 25 minutes, and the temperature is 26 ℃; and adding protease after fermentation is finished, and adjusting the pH value to 7.0, wherein the enzymolysis time of the protease is 6.5 hours.
Preferably, the step of inactivating enzyme and cooling the enzymatic reaction product after the enzymatic hydrolysis further comprises:
inactivating enzyme in 95 deg.C water bath for 10min, and rapidly cooling to below 28 deg.C in ice water bath.
The invention has the following beneficial effects:
the invention provides a preparation method of soybean meal with high titanium content, which comprises the following steps: selecting a full-grain and mildew-free soybean raw material; cleaning the soybean raw material, and drying after cleaning; crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil; putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution; taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis; filtering and drying an enzymolysis reactant after enzymolysis to obtain soybean peptide powder; the invention provides a preparation method of soybean powder with high titanium content, which is used for extracting soybean fat as much as possible in the preparation process of soybean peptide powder and preparing the soybean peptide powder by using the soybean powder with lower fat content, thereby reducing the condition of poor quality caused by agglomeration of the soybean peptide powder.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention may be realized and attained by the structure particularly pointed out in the written description.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
The embodiment of the invention provides a preparation method of soybean meal with high titanium content, which comprises the following steps:
selecting a full-grain and mildew-free soybean raw material;
cleaning the soybean raw material, and drying after cleaning;
crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil;
putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution;
taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis;
and filtering and drying the enzymolysis reaction product after enzymolysis to obtain the soybean peptide powder.
The invention provides a preparation method of soybean powder with high titanium content, which is used for extracting soybean fat as much as possible in the preparation process of soybean peptide powder and preparing the soybean peptide powder by using the soybean powder with lower fat content, thereby reducing the condition of poor quality caused by agglomeration of the soybean peptide powder.
Further, crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed soybean oil, further comprising:
crushing the soybean raw material by using a crusher to obtain coarse-grain soybean powder;
squeezing the coarse-grain soybean meal in a squeezer, and collecting squeezed soybean oil;
placing the squeezed soybean meal into a pounding machine for vibration to obtain coarse-grain soybean meal;
and (3) squeezing the coarse soybean meal again in the squeezer, and repeating the squeezing for multiple times in sequence to obtain the soybean oil and the soybean meal.
The soybean meal mixed liquor is a dispersed suspension with the substrate mass concentration of 50 g/L; the stirring barrel is used for stirring for 25-32 minutes at the temperature of 20-25 ℃.
In the embodiment, when the conventional soybean peptide powder is prepared, the soybean meal after primary pressing is usually prepared, and the soybean meal after primary pressing has too high fat content, so that the agglomeration phenomenon of subsequently prepared soybean meal is easily caused, therefore, the soybean raw material is repeatedly crushed, pressed and vibrated, and the aim of maximally extracting soybean fat is fulfilled; the situation of agglomeration of the beans caused by overhigh fat content in the bean powder preparation process in the prior art is reduced.
In one embodiment, lactic acid bacteria are added into the mixed liquor of the soybean meal for fermentation,
adding protease after fermentation is finished, and adjusting the pH value to 6.5-7.2, wherein the enzymolysis time of the protease is 6-8 hours; and (3) carrying out high-temperature enzyme deactivation on the enzymolysis reactant after enzymolysis and cooling.
Filtering the cooled and enzyme-deactivated enzymolysis reactant by using an ultrafiltration machine; and decoloring by using a decoloring machine and drying by using a drying machine to obtain the soybean peptide powder.
Stirring in the stirring barrel for 28 minutes at the temperature of 25 ℃; and adding protease after fermentation is finished, and adjusting the pH value to 6.8, wherein the enzymolysis time of the protease is 6 hours.
Stirring in the stirring barrel for 25 minutes at the temperature of 26 ℃; and adding protease after fermentation is finished, and adjusting the pH value to 7.0, wherein the enzymolysis time of the protease is 6.5 hours.
The steps of carrying out high-temperature enzyme deactivation and cooling on the enzymolysis reactant after enzymolysis further comprise:
inactivating enzyme in 95 deg.C water bath for 10min, and rapidly cooling to below 28 deg.C in ice water bath.
In this embodiment, the lactic acid bacteria can ferment the dispersion suspension, and further, the fermented dispersion suspension is subjected to enzymolysis; and further inactivating enzyme and cooling after enzymolysis to obtain an enzyme-inactivated reactant.
Experimental example 1:
the experimental example provides a preparation method of soybean powder with high titanium content, which comprises the following steps: selecting a full-grain and mildew-free soybean raw material; cleaning the soybean raw material, and drying after cleaning; crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil; crushing the soybean raw material by using a crusher to obtain coarse-grain soybean powder; squeezing the coarse-grain soybean meal in a squeezer, and collecting squeezed soybean oil; placing the squeezed soybean meal into a pounding machine for vibration to obtain coarse-grain soybean meal; and (3) squeezing the coarse soybean meal again in the squeezer, and repeating the squeezing for multiple times in sequence to obtain the soybean oil and the soybean meal.
Putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution; the soybean meal mixed liquor is a dispersed suspension with the substrate mass concentration of 50 g/L; the stirring barrel is used for stirring for 25-32 minutes at the temperature of 20-25 ℃.
Taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis; adding lactic acid bacteria into the mixed liquor of the soybean meal for fermentation, adding protease after the fermentation is finished, and adjusting the pH value to 6.5-7.2, wherein the enzymolysis time of the protease is 6-8 hours; and (3) carrying out high-temperature enzyme deactivation on the enzymolysis reactant after enzymolysis and cooling. Inactivating enzyme in 95 deg.C water bath for 10min, and rapidly cooling to below 28 deg.C in ice water bath.
Wherein the stirring barrel is used for stirring for 28 minutes at the temperature of 25 ℃; and adding protease after fermentation is finished, and adjusting the pH value to 6.8, wherein the enzymolysis time of the protease is 6 hours.
And filtering and drying the enzymolysis reaction product after enzymolysis to obtain the soybean peptide powder. Filtering the cooled and enzyme-deactivated enzymolysis reactant by using an ultrafiltration machine; and decoloring by using a decoloring machine and drying by using a drying machine to obtain the soybean peptide powder.
In the experimental example, in the squeezing process, the coarse-grain soybean meal is repeatedly crushed, squeezed and vibrated through multiple squeezing, so that the aim of maximally extracting soybean fat is fulfilled; the situation of agglomeration of the beans caused by overhigh fat content in the bean powder preparation process in the prior art is reduced. In this experimental example, the fat content of the prepared soybean powder was 0.78% as a mean value of crude fat content (kilo basis) measured by soxhlet extraction; compared with the existing standard, the fat content of the product is obviously reduced.
Experimental example 2:
the experimental example provides a preparation method of soybean powder with high titanium content, which comprises the following steps:
selecting a full-grain and mildew-free soybean raw material; cleaning the soybean raw material, and drying after cleaning; crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil; crushing the soybean raw material by using a crusher to obtain coarse-grain soybean powder; squeezing the coarse-grain soybean meal in a squeezer, and collecting squeezed soybean oil; placing the squeezed soybean meal into a pounding machine for vibration to obtain coarse-grain soybean meal; and (3) squeezing the coarse soybean meal again in the squeezer, and repeating the squeezing for multiple times in sequence to obtain the soybean oil and the soybean meal.
Putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution; the soybean meal mixed liquor is a dispersed suspension with the substrate mass concentration of 50 g/L; the stirring barrel is used for stirring for 25-32 minutes at the temperature of 20-25 ℃.
Taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis; adding lactic acid bacteria into the mixed liquor of the soybean meal for fermentation, adding protease after the fermentation is finished, and adjusting the pH value to 6.5-7.2, wherein the enzymolysis time of the protease is 6-8 hours; and (3) carrying out high-temperature enzyme deactivation on the enzymolysis reactant after enzymolysis and cooling. Inactivating enzyme in 95 deg.C water bath for 10min, and rapidly cooling to below 28 deg.C in ice water bath.
Wherein the stirring barrel is used for stirring for 25 minutes at the temperature of 26 ℃; and adding protease after fermentation is finished, and adjusting the pH value to 7.0, wherein the enzymolysis time of the protease is 6.5 hours.
And filtering and drying the enzymolysis reaction product after enzymolysis to obtain the soybean peptide powder. Filtering the cooled and enzyme-deactivated enzymolysis reactant by using an ultrafiltration machine; and decoloring by using a decoloring machine and drying by using a drying machine to obtain the soybean peptide powder.
In the experimental example, in the squeezing process, the coarse-grain soybean meal is repeatedly crushed, squeezed and vibrated through multiple squeezing, so that the aim of maximally extracting soybean fat is fulfilled; the situation of agglomeration of the beans caused by overhigh fat content in the bean powder preparation process in the prior art is reduced. In this experimental example, the fat content of the prepared soybean powder was 0.96% as an average of the crude fat content (kilo basis) measured by soxhlet extraction; the fat content is reduced compared to the current standard.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (8)
1. The preparation method of the soybean powder with high titanium content is characterized by comprising the following steps:
selecting a full-grain and mildew-free soybean raw material;
cleaning the soybean raw material, and drying after cleaning;
crushing the cleaned and dried soybean raw material, and squeezing the crushed soybean raw material to obtain soybean meal and squeezed and leached soybean oil;
putting the bean pulp into a stirring barrel, and injecting water into the stirring barrel and stirring to obtain a bean pulp mixed solution;
taking the mixed liquor of the soybean meal out of the stirring barrel, and putting the mixed liquor into a fermentation barrel for fermentation and enzymolysis;
and filtering and drying the enzymolysis reaction product after enzymolysis to obtain the soybean peptide powder.
2. The method of making soy flour with high titanium content as claimed in claim 1 wherein said crushing the washed and dried soy material and pressing the crushed soy material to obtain soy meal and press-leached soy oil further comprises:
crushing the soybean raw material by using a crusher to obtain coarse-grain soybean powder;
squeezing the coarse-grain soybean meal in a squeezer, and collecting squeezed soybean oil;
placing the squeezed soybean meal into a pounding machine for vibration to obtain coarse-grain soybean meal;
and (3) squeezing the coarse soybean meal again in the squeezer, and repeating the squeezing for multiple times in sequence to obtain the soybean oil and the soybean meal.
3. The method for preparing soybean meal with high titanium content according to claim 2, wherein the soybean meal mixed solution is a dispersed suspension with a substrate mass concentration of 50 g/L;
the stirring barrel is used for stirring for 25-32 minutes at the temperature of 20-25 ℃.
4. The method for preparing soybean meal with high titanium content according to claim 3, wherein lactic acid bacteria are added into the soybean meal mixed solution for fermentation,
adding protease after fermentation is finished, and adjusting the pH value to 6.5-7.2, wherein the enzymolysis time of the protease is 6-8 hours;
and (3) carrying out high-temperature enzyme deactivation on the enzymolysis reactant after enzymolysis and cooling.
5. The method for preparing soybean meal with high titanium content according to claim 4, wherein the cooled and enzyme-deactivated enzymatic reaction product is filtered by an ultrafiltration machine; and decoloring by using a decoloring machine and drying by using a drying machine to obtain the soybean peptide powder.
6. The method of making soy flour with high titanium content as claimed in claim 4 wherein the agitator is operated at 25 ℃ for 28 minutes; and adding protease after fermentation is finished, and adjusting the pH value to 6.8, wherein the enzymolysis time of the protease is 6 hours.
7. The method of making soy flour with high titanium content as claimed in claim 4 wherein the agitator is operated at 26 ℃ for 25 minutes; and adding protease after fermentation is finished, and adjusting the pH value to 7.0, wherein the enzymolysis time of the protease is 6.5 hours.
8. The method for preparing soybean meal with high titanium content according to claim 4, wherein the step of inactivating enzyme and cooling the enzymatic reaction product after the enzymatic hydrolysis at high temperature further comprises the steps of:
inactivating enzyme in 95 deg.C water bath for 10min, and rapidly cooling to below 28 deg.C in ice water bath.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1827772A (en) * | 2005-11-18 | 2006-09-06 | 武汉烁森生物科技有限公司 | Soybean peptide production method |
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| KR20160130950A (en) * | 2016-09-26 | 2016-11-15 | 농업회사법인 주식회사 피드업 | A manufacturing methods of fermented soybean meal using lactic acid bacteria |
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2021
- 2021-10-21 CN CN202111228836.3A patent/CN113832210A/en active Pending
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| CN1827772A (en) * | 2005-11-18 | 2006-09-06 | 武汉烁森生物科技有限公司 | Soybean peptide production method |
| CN101669571A (en) * | 2009-09-28 | 2010-03-17 | 东北农业大学 | Process for producing protein feed source small peptide by combining lactobacillus mixed fermentation with enzymolysis |
| CN102660622A (en) * | 2012-04-28 | 2012-09-12 | 浙江大飞龙动物保健品有限公司 | Method for preparing bioactive soybean peptide by mixed culture solid-state fermentation |
| CN103555801A (en) * | 2013-10-29 | 2014-02-05 | 朱一飞 | Method for preparing polypeptide through lactobacillus solid-state fermentation enzymolysis of bean pulps |
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