CN1278621C - Urease negative, no bean stinking smell, capable of directly edible soybean isolate protein - Google Patents
Urease negative, no bean stinking smell, capable of directly edible soybean isolate protein Download PDFInfo
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- CN1278621C CN1278621C CN 02132768 CN02132768A CN1278621C CN 1278621 C CN1278621 C CN 1278621C CN 02132768 CN02132768 CN 02132768 CN 02132768 A CN02132768 A CN 02132768A CN 1278621 C CN1278621 C CN 1278621C
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- soybean
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Abstract
The present invention relates to a production process of soybean isolated protein, which has the technical scheme that the soybean isolated protein is heated by an enzyme eliminating device at the temperature of 130 to 145 DEG C for 2 to 15 seconds under the condition of protein concentration less than 3% after a protein leach solution is leached by adding alkali; urease reaction of the produced soybean isolated protein is negative after the process of high-temperature enzyme elimination is added. The soybean isolated protein has no soybean fishy flavor and has no harm to humans, and the soybean isolated protein can be directly eaten. The new soybean isolated protein produced by the production process is used for adding to flour products or meat products, and the present invention has the advantage that the obtained products can have no soybean fishy flavor.
Description
The invention belongs to soybean deep processing field.
The soybean protein isolate of China's production at present, owing in whole technical process, lack the link of the enzyme that thoroughly goes out, though the technology that has has pyroprocess, but protein concentration is higher than 8%, heating back gelation improves, and rheological characteristic reduces, and the heat distribution inequality is difficult to thoroughly go out enzyme, and make ANFs such as harmful physiologically active factors such as tryptose inhibin, haemoglutinin in the soybean not obtain reasonable passivation, be embodied in the reaction of urase tests positive.The soybean protein isolate of the urase positive is used for meat products processing, as meat products such as bowel lavage, in process, the link of heating again such as boiling is arranged, fire-cure, under high temperature action, play the go out effect of enzyme of secondary, can make harmful physiologically active factor passivation, make an addition to soybean protein isolate in the meat products through secondary heating, when people are edible, the urase reaction is negative, and promptly harmful active factors has been subjected to reasonable elimination, and is harmless.
Follow the development of society, the demand of fast pace work, people are for replenishing the intake of protein, the normal mode that adopts direct Instant Drinks or edible soyabean protein, but the soybean protein isolate of this urase reacting positive, directly Instant Drinks, because the anti-nutritional activity factor in the soybean protein thoroughly destroyed eliminating comprehensively, after entering human body, can produce a series of harmful reactions, for example the trypsase inhibin, have the function that suppresses tryptic activity, the overslaugh protein digestion absorbs; Haemoglutinin can cause red blood cell to condense or the like.
Urase is that a kind of activity is the strongest, the enzyme of easy detection in the soybean, the urase reaction negative of bean product, indicate that all harmful physiologically active factors are eliminated, the urase reacting positive, indicate that then the harmful physiologically active factor still is present in the soybean processing product, not directly edible, so directly the soybean protein of edible urase reacting positive is harmful to human body.
The present invention will produce the production process of protein isolate, under the condition of protein concentration＜3%, increase the high temperature enzyme link of going out, the enzyme device kind of going out at present is a lot, but no matter adopt which kind of device, the present invention requires should show as the urase reaction negative by the soybean protein of the enzyme device that goes out.That is: no matter adopt which kind of protein isolate production technology, all should be in the soybean protein isolate production process add alkali stripping albumen leaching liquor after, make albumen under PH7.2-7.6 alkalescence condition, the low concentration leaching liquor of protein concentration＜3% is that 130 °-145 ℃ the high temperature enzyme that goes out takes off the raw meat device by temperature, by the time be 2-15 second.
The soybean protein isolate that utilizes the present invention to produce can have urase reaction negative, free from beany flavor, direct-edible feature.
Specific embodiment is as follows:
With the low temperature desolventizing dregs of beans, drop into and mix in the agitator tank, add the heavy water of 10 times of dregs of rice again, stirring, lixiviate add NaOH solution simultaneously, and the adjusting pH value is 7.2-7.6, and extraction temperature is 50 ℃, extraction time 10min.Again lysate and bean dregs are pumped into horizontal centrifuge, rotating speed is 1000r/min, with the protein liquid and the bean dreg separation of stripping.
Protein liquid is sent into sour deep gouge.
The lixiviate of bean dregs secondary, conditional request is identical with a lixiviate, and after the secondary lixiviate, the gained protein liquid is sent in the sour deep gouge and is mixed with a leaching liquor.
The bean dregs of gained can be dried as feed after the secondary lixiviate, or are processed into fiber diet.
With first and second albumen lixiviate mixed liquor (protein concentration ≈ 2.5%), pump into the high temperature enzyme device that goes out, the enzyme device kind of going out at present is more, no matter but adopt which kind of enzyme device that goes out, all should guarantee that the albumen leaching liquor is by the sterilising and enzyme inactivating device after, the urase reaction detection is negative, present embodiment requires albumen leaching liquor concentration ≈ 2.5%, solution pH value 7.6, the operative temperature by the high temperature sterilization device is 135 ℃, by the time be 7 seconds.
Flow in the sour deep gouge through the soybean protein leaching liquor after the enzyme processing of going out, add HCl to sour deep gouge again, regulating pH value is 4.5, making protein precipitating from solution is gel, whey and protein adhesive condensate are sent into horizontal centrifuge (3000r/min) in the lump, and the whey of centrifugation gained is sent into defoam tank, behind the adding defoamer, reclaim albumen solid content, the rate of recovery about 2% with basket centrifuge.
Remove the whey of albumen composition and can further process extraction soyabean oligosaccharides (not as the content that the present invention includes).
To separate solid content and protein gel piece, send into together separate broken groove separate broken after, grind with grater again, triturate adds NaOH neutralization, transferring pH value is 7.0, thin up, concentration is 12-15%.
Neutralizer pumps into heater, be warmed up to 135 ℃ rapidly, in 15S, reach boiling, flow into vacuum cooler again, be cooled to 80 ℃, pump into spray drying tower again, temperature is 150 °-180 ℃ in the tower, tower internal protein temperature is 80 ℃, the spray-dried powdering of soybean protein, purity of protein 〉=90%, water content＜7%, free from beany flavor, the urase reaction negative, direct-edible or drink, harmless, this product is used for meat products to be added, or the Flour product interpolation, all can receive the beneficial effect that makes the terminal processed goods free from beany flavor that is added.
Claims (1)
1, urease negative, free from beany flavor, direct-edible soybean protein isolate production method, it is characterized in that: in the soybean protein isolate production process add alkali stripping albumen leaching liquor after, make albumen under PH7.2-7.6 alkalescence condition, the low concentration leaching liquor of protein concentration＜3% is that 130 °-145 ℃ the high temperature enzyme that goes out takes off the raw meat device by temperature, by the time be 2-15 second.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02132768 CN1278621C (en) | 2002-08-14 | 2002-08-14 | Urease negative, no bean stinking smell, capable of directly edible soybean isolate protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02132768 CN1278621C (en) | 2002-08-14 | 2002-08-14 | Urease negative, no bean stinking smell, capable of directly edible soybean isolate protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475131A CN1475131A (en) | 2004-02-18 |
| CN1278621C true CN1278621C (en) | 2006-10-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02132768 Expired - Fee Related CN1278621C (en) | 2002-08-14 | 2002-08-14 | Urease negative, no bean stinking smell, capable of directly edible soybean isolate protein |
Country Status (1)
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| CN (1) | CN1278621C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956645A (en) * | 2021-03-05 | 2021-06-15 | 克东禹王大豆蛋白食品有限公司 | Production device of low-temperature defatted soybean meal with high whiteness and low beany flavor and preparation method thereof |
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2002
- 2002-08-14 CN CN 02132768 patent/CN1278621C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1475131A (en) | 2004-02-18 |
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Owner name: CHANGCHUN UNIV. Free format text: FORMER OWNER: SCIENTIFIC AND TECHNICAL DEVELOPMENT RESEARCH CENTRE, JILIN COLLEGES AND UNIVERS Effective date: 20120808 |
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Effective date of registration: 20120808 Address after: 130022 Chaoyang District, Jilin Province, Satellite Road, No. 6543, No. Patentee after: Changchun University Address before: 130022 No. 175 Renmin Street, Jilin, Changchun Patentee before: Scientific and Technical Development Research Centre, Jilin Colleges and Univers |
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| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20040218 Assignee: Tongyu County Vegetable Soybean Products Co., Ltd. Assignor: Changchun University Contract record no.: 2012220000039 Denomination of invention: Urease negative, no bean stinking smell, capable of directly edible soybean isolate protein Granted publication date: 20061011 License type: Exclusive License Record date: 20120903 |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061011 Termination date: 20200814 |