CN1513342A - Method for prepn. of separated protein specially used for dairy products - Google Patents
Method for prepn. of separated protein specially used for dairy products Download PDFInfo
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- CN1513342A CN1513342A CNA031325769A CN03132576A CN1513342A CN 1513342 A CN1513342 A CN 1513342A CN A031325769 A CNA031325769 A CN A031325769A CN 03132576 A CN03132576 A CN 03132576A CN 1513342 A CN1513342 A CN 1513342A
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Abstract
A process for preparing the separating protein dedicated for milk products includes low-temp deoiling of soybean slices, primary extracting, separating protein liquid from dregs, secondary extracting, separating protein liquid from dregs, degassing, depositing in acid, separating the primary milk curd from whey, water washing, separating the secondary milk curd from whey, enzymolyzing, ageing, sterilizing, spray drying, and coating phosphatide.
Description
Affiliated technical field
The invention belongs to the soybean deep processing technology field, the preparation method of the definite dairy products dedicated separation albumen of saying so
Background technology
The soybean protein isolate of domestic production at present mainly is gel-type and the injection-type protein isolate that is applied in the meat products, dairy products dedicated separation albumen is applied to milk powder, liquid milk, ice cream does not still have production, there are several producers the dairy products special protein to be developed and produced abroad, come company, ADM company etc. as U.S.'s Poly, though their product good dispersion, dispersion stabilization is poor, generally between 50-70%, emulsifying capacity is not high yet, generally at 300-450ml/g.The demand of soybean protein isolates in 1999 in dairy products and beverage is 5000 tons, will reach about 40000 tons in 2002, is that the dairy products of main component and the output of beverage products are ten thousand tons of 40-58 with the soybean protein isolate.The application potential of soybean protein isolate in dairy products is very big.
Summary of the invention
The objective of the invention is to overcome the weak point that exists in the above-mentioned technology, a kind of preparation method of dairy products dedicated separation albumen is provided
In order to achieve the above object, the technical solution used in the present invention is:
(1) low temperature defatting bean
Get low-temperature defatted white peas or beans sheet and drop into batch extractor.
(2) once leach
Low temperature defatting bean is dissolved in 45 ℃ of-52 ℃ of water.At first 45 ℃-52 ℃ water is pressed ratio of water to material 22: 1-8: 1 adds in the batch extractor, with NaOH (NaOH, concentration is 10%-30) the pH value of water and low temperature defatting bean is transferred to 6.8-9.0, at the uniform velocity stir, keep being after above process conditions 10-40 minute the leachate that once leaches
(3) protein liquid and bean dreg separation.
With soluble protein, carbohydrate and salt from leachate separate, seperator separates, separating the back liquid phase be once the protein liquid of leaching, solid phase is for once leaching bean dregs, once leaching protein liquid concentration is 6-20%.
(4) secondary leaches
To once leach bean dregs and be dissolved in the secondary batch extractor, between water temperature keeps 45 ℃-52 ℃, ratio of water to material 12: 1-5: 1, water is added in the batch extractor.The pH value keeps nature, does not manually adjust, and secondary leaches the leachate that maintenance was leached for secondary after 10-30 minute.
(5) secondary separation of bean dregs and protein liquid
With soluble protein, carbohydrate and salt are separated from leachate.Separating the back liquid phase is that secondary leaches protein liquid, and it is 6-20% that separation back secondary leaches protein liquid concentration.
(6) degassing
To once leach protein liquid after the separation and add secondary leaching albumen and squeeze into degassing tank, and add defoamer, addition is 6-12kg/hr.
(7) acid is heavy
Protein liquid after before pump enters heavy jar of acid, add the food grade hydrochloric acid adjust pH that concentration is 10%-30% through an online device of puddling, is controlled at 4.2-4.5 with the pH value through the degassing.
(8) primary curd and elementary whey separates
Protein liquid after acid is heavy is separated by seperator, and seperator is isolated gently to be elementary whey mutually, and heavy phase is a primary curd, sediment≤0.05ML/15ML when elementary whey requires centrefuge experiment.The primary curd solid content is 10-25%.
(9) be 6-16% with primary curd thin up to concentration in machine for decomposing and smashing.
(10) washing
Primary curd is washed in pipeline after machine for decomposing and smashing adds the broken dilution of hydrolysis, controls priming valve automatically according to the primary curd flow computer, ratio of water to material 6: 1-2: 1, and water temperature is 45 ℃-50 ℃, amount of water is 6-18T/h, enters water Xian jar afterwards.Wash.
(11) secondary curdled milk and secondary whey separates
Primary curd after the washing enters seperator, whey centrifugal test sediment≤0.05ml/ml gently is secondary whey after seperator separates mutually, and the secondary curdled milk that seperator is separated enters the machine for decomposing and smashing thin up, enter aging process through pump, the curd density after the dilution is about 6-16%.
(12) enzymolysis is aging
Curdled milk after the dilution wears out at ageing can, adjusts solid concentration 8-14% and adds enzyme preparation Crouse A, Crouse B, two kinds of enzyme ratio 1: 1-1: 10, and addition 0.05-0.3%, enzymolysis pH value 5.0-8.0; Enzymolysis time 2-6 hour; Hydrolysis temperature 40-70 ℃; Add hydrogen peroxide after enzymolysis is finished and wear out, hydrogen peroxide consumption 15-30L/T dry, ageing time 0.2-2 hour.
(13) neutralization and heat treatment
Inferior curdled milk after enzymolysis is aging enters surge tank through pump, there is tank level control system to guarantee that the liquid level of surge tank is constant, enter in the contactor by pump again and neutralize continuously, in contact, the pH meter test point is arranged, add the alkali neutralization by regulating the alkali measuring pump, adjust secondary curdled milk pH value 6.0-7.5, heat-treat simultaneously, material is carried out physical modification and sterilization in neutralization.80 ℃-90 ℃ of sterilization temperatures, curdled milk arrive high-pressure pump through pump then to homogenizer and carry out spray-drying after pump is extracted out by the homogenizer homogeneous.
(14) spray-drying, lecithin spraying
Adopt press atomization, heated-air drying, the high-pressure pump outlet pressure reaches more than the 500bar, drying tower curdled milk inlet amount is 2-4T/h, and outlet temperature is 80-90 ℃, and evaporated quantity of water is 2-4T/h, curdled milk is delivered to high-pressure pump through homogenizer again through filter earlier and is sloughed moisture again in drying tower, the nozzle that is located at simultaneously in the tower sprays phosphatide to material, and the lecithin quantity for spray is the 0.5-2% of dry, nozzle exit pressure 300-400kg/cm
2, 80-90 ℃ of tower outlet temperature, dry powder forwards subsequent processing to through cooling.
(15) puddle and pack
Product after the spray-drying sprays phosphatide in fluid bed, after puddling device and puddling, pack.
Advantage of the present invention:
1, the invention solves the difficult point that protein isolate is used in dairy products, it at first is solubility problem, dissolubility is good, easy and other material mixes, in the process that homogeneous sieves, undissolved protein particulate is trapped on the screen cloth, not only stops up screen cloth, and the protein content in the product reduces nutritive loss.
2, secondly be in milk powder finished product and the dairy beverage, the adding of protein makes the bad dispersibility of product, and the protein pimple is arranged, easily precipitation.
3, Protein Extraction adopts the secondary extract technology, protein yield height, two kinds of specific enzymes preparations have been selected for use, a kind of be Crouse A,, utilize the activity of disconnected enzyme in its albumen, proteolysis is obtained hydrolysate, utilize the another kind of Crouse B enzyme preparation that is simultaneously, protein has been carried out optionally enzymolysis, and the degree of hydrolysis of protein is controlled at the 15%-25% scope, produces a kind of dairy products dedicated separation albumen.
4, product has very high emulsifying capacity (500-700ml oil/g protein), without any peculiar smell.Dairy products dedicated separation albumen disperses rapidly and dissolving in water, there are not granule, pimple, it is more convenient that it is used in fluid milk, milk powder and ice-cream processing, compares with the protein isolate that adds other type to make the stability of liquid form product better, and the brew of milk powder is better.
5, main performance index
Thick protein (butt %) 〉=90
PH value: 6.7 ± 0.5
NSI(％)：≥90
Dissolubility: gentle agitation, all dissolving
Dispersed: it is fast not have knot, disperses rapidly in water
Dispersion stabilization (%): 〉=90
Emulsion stability (%): 〉=90
Emulsifying capacity (ml/g): 〉=500
The specific embodiment
Below embodiments of the invention are done and described in further detail
(1) low temperature defatting bean
Get low-temperature defatted white peas or beans sheet and drop into batch extractor.
(2) once leach
Low temperature defatting bean is dissolved in 45 ℃ of-52 ℃ of water.At first 45 ℃-52 ℃ water is pressed ratio of water to material 22: 1-8: 1 adds in the batch extractor, with NaOH (NaOH, concentration is 10%-30) the pH value of water and low temperature defatting bean is transferred to 6.8-9.0, at the uniform velocity stir, keep being after above process conditions 10-40 minute the leachate that once leaches
(3) protein liquid and bean dreg separation
With soluble protein, carbohydrate and salt from leachate separate, seperator separates, separating the back liquid phase be once the protein liquid of leaching, solid phase is for once leaching bean dregs, once leaching protein liquid concentration is 6-20%.
(4) secondary leaches
To once leach bean dregs and be dissolved in the secondary batch extractor, between water temperature keeps 45 ℃-52 ℃, ratio of water to material 12: 1-5: 1, water is added in the batch extractor.The pH value keeps nature, does not manually adjust, and secondary leaches the leachate that maintenance was leached for secondary after 10-30 minute.
(5) secondary separation of bean dregs and protein liquid
With soluble protein, carbohydrate and salt are separated from leachate.Separating the back liquid phase is that secondary leaches protein liquid, and it is 6-20% that separation back secondary leaches protein liquid concentration.
(6) degassing
To once leach protein liquid after the separation and add secondary leaching albumen and squeeze into degassing tank, and add defoamer, addition is 6-12kg/hr.
(7) acid is heavy
Protein liquid after before pump enters heavy jar of acid, add the food grade hydrochloric acid adjust pH that concentration is 10%-30% through an online device of puddling, is controlled at 4.2-4.5 with the pH value through the degassing.
(8) primary curd and elementary whey separates
Protein liquid after acid is heavy is separated by seperator, and seperator is isolated gently to be elementary whey mutually, and heavy phase is a primary curd, sediment≤0.05ML/15ML when elementary whey requires centrefuge experiment.The primary curd solid content is 10-25%.
(9) be 6-16% with primary curd thin up to concentration in machine for decomposing and smashing.
(10) washing
Primary curd is washed in pipeline after machine for decomposing and smashing adds the broken dilution of hydrolysis, controls priming valve automatically according to the primary curd flow computer, ratio of water to material 6: 1-2: 1, and water temperature is 45 ℃-50 ℃, amount of water is 6-18T/h, enters water Xian jar afterwards.Wash.
(11) secondary curdled milk and secondary whey separates
Primary curd after the washing enters seperator, whey centrifugal test sediment≤0.05ml/ml gently is secondary whey after seperator separates mutually, and the secondary curdled milk that seperator is separated enters the machine for decomposing and smashing thin up, enter aging process through pump, the curd density after the dilution is about 6-16%.
(12) enzymolysis is aging
Curdled milk after the dilution wears out at ageing can, adjusts solid concentration 8-14% and adds enzyme preparation Crouse A, Crouse B, two kinds of enzyme ratio 1: 1-1: 10, and addition 0.05-0.3%, enzymolysis pH value 5.0-8.0; Enzymolysis time 2-6 hour; Hydrolysis temperature 40-70 ℃; Add hydrogen peroxide after enzymolysis is finished and wear out, hydrogen peroxide consumption 15-30L/T dry, ageing time 0.2-2 hour.
(13) neutralization and heat treatment
Inferior curdled milk after enzymolysis is aging enters surge tank through pump, there is tank level control system to guarantee that the liquid level of surge tank is constant, enter in the contactor by pump again and neutralize continuously, in contact, the pH meter test point is arranged, add the alkali neutralization by regulating the alkali measuring pump, adjust secondary curdled milk pH value 6.0-7.5, heat-treat simultaneously, material is carried out physical modification and sterilization in neutralization.80 ℃-90 ℃ of sterilization temperatures, curdled milk arrive high-pressure pump through pump then to homogenizer and carry out spray-drying after pump is extracted out by the homogenizer homogeneous.
(14) spray-drying, lecithin spraying
Adopt press atomization, heated-air drying, the high-pressure pump outlet pressure reaches more than the 500bar, drying tower curdled milk inlet amount is 2-4T/h, and outlet temperature is 80-90 ℃, and evaporated quantity of water is 2-4T/h, curdled milk is delivered to high-pressure pump through homogenizer again through filter earlier and is sloughed moisture again in drying tower, the nozzle that is located at simultaneously in the tower sprays phosphatide to material, and the lecithin quantity for spray is the 0.5-2% of dry, nozzle exit pressure 300-400kg/cm
2, 80-90 ℃ of tower outlet temperature, dry powder forwards subsequent processing to through cooling.
(15) puddle and pack
Product after the spray-drying sprays phosphatide in fluid bed, after puddling device and puddling, pack.
Embodiment 1
(1) warm degreasing beans sheet
Get low-temperature defatted white peas or beans sheet and drop into batch extractor.
(2) once leach
Low temperature defatting bean is dissolved in 50 ℃ of water.The water that at first low temperature defatting bean is dissolved in 50 ℃ adds in the batch extractor by ratio of water to material at 18: 1, with NaOH (NaOH, concentration is 30%) the pH value of water and low temperature defatting bean is transferred to 7.5 at the uniform velocity stir, keep above process conditions to be the leachate that once leaches after 30 minutes.
(3) protein liquid and bean dreg separation.
With soluble protein, carbohydrate and salt from leachate separate, seperator separates, separating the back liquid phase be once the protein liquid of leaching, solid phase is for once leaching bean dregs, once leaching protein liquid concentration is 12%.
(4) secondary leaches
To once leach bean dregs and be dissolved in the secondary batch extractor, between water temperature kept 50 ℃, ratio of water to material 7: 1 added water in the batch extractor.The pH value keeps nature, does not manually adjust, and secondary leaches the leachate that maintenance was leached for secondary after 20 minutes.
(5) secondary separation of bean dregs and protein liquid
With soluble protein, carbohydrate and salt are separated from leachate.Separating the back liquid phase is that secondary leaches protein liquid, and it is 8% that separation back secondary leaches protein liquid concentration.
(6) degassing
To once leach protein liquid after the separation and add secondary leaching albumen and squeeze into degassing tank, and add defoamer, addition is 10kg/h.
(7) acid is heavy
Protein liquid after before pump enters heavy jar of acid, add hydrochloric acid (food-grade HCL concentration is 30%) adjust pH through an online device of puddling, is controlled at 4.4 with the pH value through the degassing.
(8) primary curd and elementary whey separates
Protein liquid after acid is heavy is separated by seperator, and concentration is about 8%.Seperator is isolated gently to be elementary whey mutually, and heavy phase is a primary curd, sediment≤0.05ML/15ML when elementary whey requires centrefuge experiment.The primary curd solid content is 14%,
(9) be 10% with primary curd thin up to concentration in machine for decomposing and smashing.
(10) washing
Primary curd is washed in pipeline after machine for decomposing and smashing adds the broken dilution of hydrolysis, controls priming valve automatically according to the primary curd flow computer, ratio of water to material 2: 1, and water temperature is 50 ℃, enters water Xian jar afterwards.Wash.
(11) secondary curdled milk and secondary whey separates
Primary curd after the washing enters seperator, secondary whey centrifugal test sediment≤0.05ml/ml gently is secondary whey after seperator separates mutually, and the secondary curdled milk that seperator is separated enters the machine for decomposing and smashing thin up, enter aging process through pump, the curd density after the dilution is about 12%.
(12) enzymolysis is aging
Curdled milk after the dilution wears out at ageing can, adjusts solid concentration 10% and adds enzyme preparation Crouse A, Crouse B, two kinds of enzyme ratios 1: 1, addition 0.2%, enzymolysis pH value 6.0; Enzymolysis time 3 hours; 45 ℃ of hydrolysis temperatures; Add hydrogen peroxide after enzymolysis is finished and wear out, hydrogen peroxide consumption 15L/T dry, ageing time 0.5 hour.
(13) neutralization and heat treatment
Inferior curdled milk after enzymolysis is aging enters surge tank through pump, there is tank level control system to guarantee that the liquid level of surge tank is constant, enter in the contactor by pump again and neutralize continuously, in contact, the pH meter test point is arranged, add the alkali neutralization by regulating the alkali measuring pump, adjust secondary curdled milk pH value 7.0, heat-treat simultaneously, material is carried out physical modification and sterilization in neutralization.90 ℃ of sterilization temperatures, curdled milk arrive high-pressure pump through pump then to homogenizer and carry out spray-drying after pump is extracted out by the homogenizer homogeneous.
(14) spray-drying, lecithin spraying
Adopt press atomization, heated-air drying, the high-pressure pump outlet pressure reaches 520bar, drying tower curdled milk inlet amount is 2.5T/h, and outlet temperature is 80 ℃, and evaporated quantity of water is 2.2T/h, curdled milk is delivered to high-pressure pump through homogenizer again through filter earlier and is sloughed moisture again in drying tower, the nozzle that is located at simultaneously in the tower sprays phosphatide to material, and the lecithin quantity for spray is 1% of a dry, nozzle exit pressure 400kg/cm
2, 80 ℃ of tower outlet temperatures, dry powder forwards subsequent processing to through cooling.
(15) puddle and pack
Product after the spray-drying sprays phosphatide in fluid bed, after puddling device and puddling, pack.
Embodiment 2
(1) low temperature defatting bean
Get low-temperature defatted white peas or beans sheet and drop into batch extractor.
(2) once leach
Low temperature defatting bean is dissolved in 48 ℃ of water.The water that at first low temperature defatting bean is dissolved in 48 ℃ adds in the batch extractor by ratio of water to material at 16: 1, with NaOH (NaOH, concentration is 30%) the pH value of water and low temperature defatting bean is transferred to 7.5 at the uniform velocity stir, keep above process conditions to be the leachate that once leaches after 30 minutes.
(3) protein liquid and bean dreg separation.
With soluble protein, carbohydrate and salt from leachate separate, seperator separates, separating the back liquid phase be once the protein liquid of leaching, solid phase is for once leaching bean dregs, once leaching protein liquid concentration is 12%.
(4) secondary leaches
To once leach bean dregs and be dissolved in the secondary batch extractor, between water temperature kept 48 ℃, ratio of water to material 10: 1 added water in the batch extractor.The pH value keeps nature, does not manually adjust, and secondary leaches the leachate that maintenance was leached for secondary after 20 minutes.
(5) secondary separation of bean dregs and protein liquid
With soluble protein, carbohydrate and salt are separated from leachate.Separating the back liquid phase is that secondary leaches protein liquid, and it is 8% that separation back secondary leaches protein liquid concentration.
(6) degassing
To once leach protein liquid after the separation and add secondary leaching albumen and squeeze into degassing tank, and add defoamer, addition is 10kg/h.
(7) acid is heavy
Protein liquid after before pump enters heavy jar of acid, add hydrochloric acid (food-grade HCL concentration is 30%) adjust pH through an online device of puddling, is controlled at 4.5 with the pH value through the degassing.
(8) primary curd and elementary whey separates
Protein liquid after acid is heavy is separated by seperator, and concentration is about 8%.Seperator is isolated gently to be elementary whey mutually, and heavy phase is a primary curd, sediment≤0.05ML/15ML when elementary whey requires centrefuge experiment.The primary curd solid content is 14%,
(9) be 10% with primary curd thin up to concentration in machine for decomposing and smashing.
(10) washing
Primary curd is washed in pipeline after machine for decomposing and smashing adds the broken dilution of hydrolysis, controls priming valve automatically according to the primary curd flow computer, ratio of water to material 2: 1, and water temperature is 48 ℃, enters water Xian jar afterwards.Wash.
(11) secondary curdled milk and secondary whey separates
Primary curd after the washing enters seperator, secondary whey centrifugal test sediment≤0.05ml/ml gently is secondary whey after seperator separates mutually, and the secondary curdled milk that seperator is separated enters the machine for decomposing and smashing thin up, enter aging process through pump, the curd density after the dilution is about 12%.
(12) enzymolysis is aging
Curdled milk after the dilution wears out at ageing can, adjusts solid concentration 10% and adds enzyme preparation Crouse A, Crouse B, two kinds of enzyme ratios 1: 1, addition 0.2%, enzymolysis pH value 6.0; Enzymolysis time 3.5 hours; 50 ℃ of hydrolysis temperatures; Add hydrogen peroxide after enzymolysis is finished and wear out, hydrogen peroxide consumption 15L/T dry, ageing time 0.5 hour.
(13) neutralization and heat treatment
Inferior curdled milk after enzymolysis is aging enters surge tank through pump, there is tank level control system to guarantee that the liquid level of surge tank is constant, enter in the contactor by pump again and neutralize continuously, in contact, the pH meter test point is arranged, add the alkali neutralization by regulating the alkali measuring pump, adjust secondary curdled milk pH value 6.8, heat-treat simultaneously, material is carried out physical modification and sterilization in neutralization.90 ℃ of sterilization temperatures, curdled milk arrive high-pressure pump through pump then to homogenizer and carry out spray-drying after pump is extracted out by the homogenizer homogeneous.
(14) spray-drying, lecithin spraying
Adopt press atomization, heated-air drying, the high-pressure pump outlet pressure reaches 520bar, drying tower curdled milk inlet amount is 2.5T/h, and outlet temperature is 80 ℃, and evaporated quantity of water is 2.2T/h, curdled milk is delivered to high-pressure pump through homogenizer again through filter earlier and is sloughed moisture again in drying tower, the nozzle that is located at simultaneously in the tower sprays phosphatide to material, and the lecithin quantity for spray is 1% of a dry, nozzle exit pressure 400kg/cm
2, 80 ℃ of tower outlet temperatures, dry powder forwards subsequent processing to through cooling.
(15) puddle and pack
Product after the spray-drying sprays phosphatide in fluid bed, after puddling device and puddling, pack.
Claims (1)
1, a kind of preparation method of dairy products dedicated separation albumen is characterized in that:
(1) low temperature defatting bean
Get low-temperature defatted white peas or beans sheet and drop into batch extractor.
(2) once leach
Low temperature defatting bean is dissolved in 45 ℃ of-52 ℃ of water.At first 45 ℃-52 ℃ water is pressed ratio of water to material 22: 1-8: 1 adds in the batch extractor, with NaOH (NaOH, concentration is 10%-30) the pH value of water and low temperature defatting bean is transferred to 6.8-9.0, at the uniform velocity stir, keep being after above process conditions 10-40 minute the leachate that once leaches
(3) protein liquid and bean dreg separation.
With soluble protein, carbohydrate and salt from leachate separate, seperator separates, separating the back liquid phase be once the protein liquid of leaching, solid phase is for once leaching bean dregs, once leaching protein liquid concentration is 6-20%.
(4) secondary leaches
To once leach bean dregs and be dissolved in the secondary batch extractor, between water temperature keeps 45 ℃-52 ℃, ratio of water to material 12: 1-5: 1, water is added in the batch extractor.The pH value keeps nature, does not manually adjust, and secondary leaches the leachate that maintenance was leached for secondary after 10-30 minute.
(5) secondary separation of bean dregs and protein liquid
With soluble protein, carbohydrate and salt are separated from leachate.Separating the back liquid phase is that secondary leaches protein liquid, and it is 6-20% that separation back secondary leaches protein liquid concentration.
(6) degassing
To once leach protein liquid after the separation and add secondary leaching albumen and squeeze into degassing tank, and add defoamer, addition is 6-12kg/hr.
(7) acid is heavy
Protein liquid after before pump enters heavy jar of acid, add the food grade hydrochloric acid adjust pH that concentration is 10%-30% through an online device of puddling, is controlled at 4.2-4.5 with the pH value through the degassing.
(8) primary curd and elementary whey separates
Protein liquid after acid is heavy is separated by seperator, and seperator is isolated gently to be elementary whey mutually, and heavy phase is a primary curd, sediment≤0.05ML/15ML when elementary whey requires centrefuge experiment.The primary curd solid content is 10-25%.
(9) be 6-16% with primary curd thin up to concentration in machine for decomposing and smashing.
(10) washing
Primary curd is washed in pipeline after machine for decomposing and smashing adds the broken dilution of hydrolysis, controls priming valve automatically according to the primary curd flow computer, ratio of water to material 6: 1-2: 1, and water temperature is 45 ℃-50 ℃, amount of water is 6-18T/h, enters water Xian jar afterwards.Wash.
(11) secondary curdled milk and secondary whey separates
Primary curd after the washing enters seperator, whey centrifugal test sediment≤0.05ml/ml gently is secondary whey after seperator separates mutually, and the secondary curdled milk that seperator is separated enters the machine for decomposing and smashing thin up, enter aging process through pump, the curd density after the dilution is about 6-16%.
(12) enzymolysis is aging
Curdled milk after the dilution wears out at ageing can, adjusts solid concentration 8-14% and adds enzyme preparation Crouse A, Crouse B, two kinds of enzyme ratio 1: 1-1: 10, and addition 0.05-0.3%, enzymolysis pH value 5.0-8.0; Enzymolysis time 2-6 hour; Hydrolysis temperature 40-70 ℃; Add hydrogen peroxide after enzymolysis is finished and wear out, hydrogen peroxide consumption 15-30L/T dry, ageing time 0.2-2 hour.
(13) neutralization and heat treatment
Inferior curdled milk after enzymolysis is aging enters surge tank through pump, there is tank level control system to guarantee that the liquid level of surge tank is constant, enter in the contactor by pump again and neutralize continuously, in contact, the pH meter test point is arranged, add the alkali neutralization by regulating the alkali measuring pump, adjust secondary curdled milk pH value 6.0-7.5, heat-treat simultaneously, material is carried out physical modification and sterilization in neutralization.80 ℃-90 ℃ of sterilization temperatures, curdled milk arrive high-pressure pump through pump then to homogenizer and carry out spray-drying after pump is extracted out by the homogenizer homogeneous.
(14) spray-drying, lecithin spraying
Adopt press atomization, heated-air drying, the high-pressure pump outlet pressure reaches more than the 500bar, drying tower curdled milk inlet amount is 2-4T/h, and outlet temperature is 80-90 ℃, and evaporated quantity of water is 2-4T/h, curdled milk is delivered to high-pressure pump through homogenizer again through filter earlier and is sloughed moisture again in drying tower, the nozzle that is located at simultaneously in the tower sprays phosphatide to material, and the lecithin quantity for spray is the 0.5-2% of dry, nozzle exit pressure 300-400kg/cm
2, 80-90 ℃ of tower outlet temperature, dry powder forwards subsequent processing to through cooling.
(15) puddle and pack
Product after the spray-drying sprays phosphatide in fluid bed, after puddling device and puddling, pack.
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| CN101065020B (en) * | 2004-11-25 | 2010-06-09 | 明治乳业株式会社 | Method of producing fermented milk product and fermented milk product produced thereby |
| CN100998368B (en) * | 2006-01-12 | 2010-09-22 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| CN101642184B (en) * | 2009-09-07 | 2012-03-14 | 哈高科大豆食品有限责任公司 | Injection type soybean protein isolate and preparation method thereof |
| CN101569344B (en) * | 2009-06-05 | 2012-07-25 | 哈高科大豆食品有限责任公司 | High-dispersity soybean protein isolate and preparation method thereof |
| CN108925743A (en) * | 2018-08-21 | 2018-12-04 | 克东禹王大豆蛋白食品有限公司 | A kind of easy preparation method for absorbing soyabean protein powder |
| CN108935917A (en) * | 2018-08-23 | 2018-12-07 | 克东禹王大豆蛋白食品有限公司 | A kind of instant soluble soybean albumen powder and preparation method thereof |
| CN108967650A (en) * | 2018-09-29 | 2018-12-11 | 山东禹王生态食业有限公司 | A kind of production method of high-gel strength soybean protein isolate |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
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2003
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101065020B (en) * | 2004-11-25 | 2010-06-09 | 明治乳业株式会社 | Method of producing fermented milk product and fermented milk product produced thereby |
| CN100358433C (en) * | 2005-07-28 | 2008-01-02 | 江南大学 | Method for preparing hydrolytic soya bean protein rich in positive charge component |
| CN100998368B (en) * | 2006-01-12 | 2010-09-22 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| CN101569344B (en) * | 2009-06-05 | 2012-07-25 | 哈高科大豆食品有限责任公司 | High-dispersity soybean protein isolate and preparation method thereof |
| CN101642184B (en) * | 2009-09-07 | 2012-03-14 | 哈高科大豆食品有限责任公司 | Injection type soybean protein isolate and preparation method thereof |
| CN108925743A (en) * | 2018-08-21 | 2018-12-04 | 克东禹王大豆蛋白食品有限公司 | A kind of easy preparation method for absorbing soyabean protein powder |
| CN108935917A (en) * | 2018-08-23 | 2018-12-07 | 克东禹王大豆蛋白食品有限公司 | A kind of instant soluble soybean albumen powder and preparation method thereof |
| CN108967650A (en) * | 2018-09-29 | 2018-12-11 | 山东禹王生态食业有限公司 | A kind of production method of high-gel strength soybean protein isolate |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
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