CN101642184B - Injection type soybean protein isolate and preparation method thereof - Google Patents
Injection type soybean protein isolate and preparation method thereof Download PDFInfo
- Publication number
- CN101642184B CN101642184B CN200910169858XA CN200910169858A CN101642184B CN 101642184 B CN101642184 B CN 101642184B CN 200910169858X A CN200910169858X A CN 200910169858XA CN 200910169858 A CN200910169858 A CN 200910169858A CN 101642184 B CN101642184 B CN 101642184B
- Authority
- CN
- China
- Prior art keywords
- protein
- soybean
- soybean lecithin
- mixture
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
An injection type soybean protein isolate and a preparation method thereof, which belong to the technical field of soybean protein and processing thereof. The method comprises the steps of preparing separated protein curd by using low-temperature soybean meal as a raw material through alkali extraction, degassing and acid precipitation, performing enzymolysis on the separated protein curd by using neutral protease, adding soybean phospholipid for mixing into an enzymolysis product after the enzymolysis, wherein the soybean phospholipid for mixing is soybean powder phospholipid, soybean lecithin or hydroxylated modified soybean phospholipid, and performing heating enzyme inactivation, sterilization, flash evaporation, homogenization and spray drying treatment to obtain the soybean protein with good dispersibility, water absorbability, water retentivity, oil absorbability and gel property. The isolated soy protein can be used in the industries of injection type meat products, low-temperature meat products, solid beverages, flour products, seasonings and the like.
Description
Technical field
The present invention relates to soybean protein and processing technique field thereof, be specifically related to a kind of Injectable soy protein isolate and preparation method thereof.
Background technology
Soybean protein isolate has very high nutritive value and excellent function character; The a plurality of fields that are widely used in food as the basic material of numerous food, are applied in sausage, ham, the processing of can isogel type product; Not only can play complementation with animal protein; Improve the nutritive value of meat products, the fat of meat products is reduced, organize exquisiteness, high resilience, increase meat fragrance and water-retaining property, extend the shelf life.
Compare with the gel-type protein isolate, the injection-type protein isolate that uses during high-grade meat products is produced is even more important, and is more comprehensive to the requirement of protein isolate product functionality.In the meat products production process, need the special-purpose syringe needle of protein isolate utilization be expelled in the joint, when requiring protein isolate to have good water imbibition, water-retaining property, oil absorption and gelation, have higher dissolubility.
Application number is that 200610045807.2 application for a patent for invention prospectus (publication number CN1840680A) discloses a kind of two enzymes method modification and produces Injectable soy protein isolate technology.It is raw material that defatted soybean meal is adopted in this invention, and it is composite modified in producing the soybean protein isolate process, to adopt protease and acyltransferase that soybean protein isolate is carried out, and improves water imbibition, water-retaining property, oil absorption and the gelation of product.But there are three defectives in this method: at first, the price of acyltransferase is very expensive, at home the acyltransferase price of market import 1800 yuan/more than the kg, improved the cost of soybean protein isolate widely, be difficult to accepted by market; Secondly, the enzymolysis time of acyltransferase requires 2～3 hours, and production procedure is too slow, has reduced the production efficiency in the commercial production; At last, in this invention, must two times centrifugal separate the soybean protein isolate grumeleuse, twice protein isolate grumeleuse with the turnover rate that increases soybean protein isolate greatly, reduces the yield of product.This invention can not be satisfied need of industrial production.
Therefore, need a kind of like this Injectable soy protein isolate, its water imbibition, water-retaining property, oil absorption and gelation are all better, can realize large-scale industrial production again simultaneously, are applied in the food industry with wider.
Summary of the invention
In view of the defective that exists in the above prior art, the present invention aims to provide a kind of Injectable soy protein isolate and preparation method thereof.
One aspect of the present invention provides a kind of method for preparing Injectable soy protein isolate, and said method comprises the steps:
(1) with the defatted soybean meal be raw material, through alkali carry, outgas, the heavy preparation of acid protein isolate curdled milk;
(2) with the substrate in the scope of said protein isolate curdled milk and water formation concentration 8-15%;
(3) be that the amount of 0.01-0.2% adds neutral proteinase in said substrate with weight ratio,, in temperature 45-55 ℃ the scope enzymolysis 10-60 minute, obtain the neutral protease enzymolysis product at pH value 6.5-7.5 with said substrate;
(4) be 0.01 with the weight ratio with said substrate: 100-0.6: 100 amount adds the HLB value in said neutral protein enzymolysis product be that puddling of 7-13 used soybean lecithin; Said puddling uses soybean lecithin to be powdered soybean phospholipid, soybean lecithin or hydroxylating modified soy bean lipoid, and stirring obtains the mixture of neutral protease enzymolysis product and soybean lecithin;
(5) to the mixture of said neutral protease enzymolysis product and soybean lecithin go out enzyme, sterilization, homogeneous, spray-drying, obtain dry powder.
Another aspect of the present invention provides the Injectable soy protein isolate of above-described method preparation.
The detailed description of invention
Primary raw material of the present invention adopts defatted soybean meal.Defatted soybean meal NSI (nitrogen soluble index) height helps the stripping of albumen, and the defatted soybean meal color is faint yellow simultaneously, helps guaranteeing the color and luster of final products.
Key of the present invention is the preparation method's of Injectable soy protein isolate step (3) and step (4).
The purpose of enzyme digestion reaction is to reduce the molecular weight of soybean protein isolate effectively through enzyme digestion reaction among the present invention; Thereby suitably reduce the gelation of soybean protein isolate; Strengthen its dispersiveness; To rationally control the process of enzyme digestion reaction simultaneously, make the dispersiveness of soybean protein isolate and gelation at equilibrium.
The key of step (3) enzyme digestion reaction is the selection of enzyme and the addition of enzyme.Employed enzyme is a neutral proteinase in the step among the present invention (3), selects neutral proteinase can effectively prevent because the increase of the unnecessary salt amount that adjusting brought of pH value as the enzyme of enzyme digestion reaction.The neutral proteinase of the various brands that can buy on the market all can use in step of the present invention (3).
Prepare in the preferred embodiment of method of Injectable soy protein isolate in the present invention, the addition of neutral proteinase is 0.08 for the weight ratio of this neutral proteinase and this substrate: 100-0.16: 100.
Containing the fatty acid group of oleophylic and hydrophilic phosphate group in the phospholipid molecule, can be wrapped in the surface of grease with film like, with water molecules, form emulsion, have good emulsification property, is natural emulsifying agent.In the enzymolysis product that step of the present invention (3) obtains, add a certain amount of phosphatide, can effectively increase the emulsibility of soybean protein isolate in water, strengthen water imbibition, the oil absorption of soybean protein isolate.
" the industry standard phosphatide general technical specifications LS/T 3219-1994 of the People's Republic of China (PRC) (SB/T 10206-1994) " is divided into three types with phosphatide: concentrated phosphatide, powder phospholipid and lecithin.The hydrophily of powder phospholipid and lecithin is better, and is soluble in water; The lipophile of concentrated phosphatide is (the HLB value is about 3) better, is soluble in oil, is insoluble in water.A certain amount of powdered soybean phospholipid of adding and soybean lecithin can increase the emulsibility of soybean protein isolate in water effectively in the enzymolysis product that step of the present invention (3) obtains; Strengthen water imbibition, the oil absorption of soybean protein isolate, adding concentrated phosphatide then can not increase above-mentioned characteristic.
" State Standard of the People's Republic of China's food additives modified soy bean lipoid GB12486-90 " stipulated the physical and chemical index of Powdered hydroxylating modified soy bean lipoid.In the industrialization product of reality; The hydroxylating modified soy bean lipoid has Powdered and liquid two kinds; Good characteristics of possess hydrophilic property all; In the enzymolysis product that step of the present invention (3) obtains, adding a certain amount of hydroxylating modified soy bean lipoid can effectively increase the emulsibility of soybean protein isolate in water, strengthens water imbibition, the oil absorption of soybean protein isolate.
The HLB value is the abbreviation of Hydrophile-Lipophile Balance Number, claims hydrophilic hydrophobic balance value, and hydrophilic lipophilic balance (HLB value) is to be used for the value that the presentation surface activating agent is hydrophilic or the oleophylic ability is big or small.
Prepare in the preferred embodiment of method of Injectable soy protein isolate in the present invention, puddle that to use the weight ratio of soybean lecithin and said substrate be 0.1: 100-0.5: 100 in that step (4) is said.
In the present invention; In the enzymolysis product that step of the present invention (3) obtains, add a certain amount of powdered soybean phospholipid, soybean lecithin or hydroxylating modified soy bean lipoid; Through stirring; Phospholipid molecule is evenly dispersed in the soybean protein isolate of enzymolysis, very increases the emulsibility of soybean protein isolate in water effectively, strengthens water imbibition, the oil absorption of soybean protein isolate.Soybean protein isolate must pass through the go out process of enzyme, sterilization of high temperature; In this process, have the phosphatide inactivation of trace, in order to guarantee performance stable in the final products; Behind the power-product of step of the present invention (5) gained, on dry powder, can spray an amount of phosphatide again.
Prepare in the preferred embodiment of method of Injectable soy protein isolate in the present invention; Spraying HLB value is that the solid soybean lecithin is used in the spraying of 7-13 on said dry powder in step (5) back; Said spraying uses the solid soybean lecithin to be powdered soybean phospholipid, soybean lecithin or Powdered hydroxylating modified soy bean lipoid; The aqueous solution of the concentration of solid soybean lecithin and water formation as 15-50% is used in said spraying; Aqueous temperature is 50-60 ℃, and it is 0.01 that the weight ratio of solid soybean lecithin and said dry powder is used in said spraying: 100-0.5: 100, puddle.
Prepare in another preferred embodiment of method of Injectable soy protein isolate in the present invention, it is 0.1 that the weight ratio of solid soybean lecithin and said dry powder is used in said spraying: 100-0.3: 100.
Prepare in the preferred embodiment of method of Injectable soy protein isolate in the present invention; The weight ratio of spraying and said dry powder is 0.01 on said dry powder in step (5) back: 100-0.5: 100 HLB value scope is that the liquid soybean lecithin is used in the spraying of 7-13; Said spraying is liquid hydroxylating modified soy bean lipoid with the liquid soybean lecithin; Said spraying uses liquid soybean lecithin temperature as 50-60 ℃, puddles.
Prepare in another preferred embodiment of method of Injectable soy protein isolate in the present invention, said spraying uses the HLB value scope of liquid soybean lecithin to be 9-11.
Prepare in the another preferred embodiment of method of Injectable soy protein isolate in the present invention, it is 0.1 that the weight ratio of liquid soybean lecithin and said dry powder is used in said spraying: 100-0.3: 100.
Step among the preparation method of Injectable soy protein isolate of the present invention (1) is raw material with the defatted soybean meal, through alkali carry, outgas, the operation of the said preparation protein isolate of acid heavy preparation protein isolate curdled milk curdled milk comprises step:
Be 9 with the water of said defatted soybean meal raw material and 48 ℃--52 ℃ by the weight ratio of water and said raw material (1a): 1--7: 1 is mixed with first mixture in batch extractor; And use concentration the pH value of said first mixture to be transferred to 7.2-8.0 as the NaOH of 25%-30%; Said first mixture to through the pH adjustment at the uniform velocity stirs; Kept 20-30 minute, seperator separates, and separates said first mixture and obtains the protein liquid that once leaches of liquid phase and the once leaching bean dregs of solid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the protein liquid protein concentration that once leaches is 5-15%;
Be 7 with the said water that once leaches bean dregs and 48 ℃--52 ℃ by water and the said weight ratio that once leaches bean dregs (1b): 1--5: 1 is mixed with second mixture in batch extractor, the pH value keeps nature, and second mixture is at the uniform velocity stirred; Kept 5-15 minute; Seperator separates, and separates said second mixture, and the secondary that obtains liquid phase leaches protein liquid; The main component of liquid phase is soluble protein, carbohydrate and salt, and the protein liquid protein concentration that secondary leaches is 3-10%;
(1c) merge said protein liquid and the said secondary of once leaching and leach protein liquid and obtain merging and leach protein liquid, will leach protein liquid to said merging and squeeze in the degassing tank, add proper quantity of defoaming agent and outgas;
(1d) through one online puddle device add concentration be the food grade hydrochloric acid of 29-30% regulate said protein liquid through the degassing the pH value to 4.2-4.6; Protein liquid after acid is heavy is separated with 3000-4000rpm by seperator; What go out gently is whey mutually; Heavy phase is a curdled milk, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%;
(1e) with curdled milk thin up in machine for decomposing and smashing.
Step among the preparation method of Injectable soy protein isolate of the present invention (5) operation comprises the steps:
(5a) mixture of heating said neutral protease enzymolysis product and soybean lecithin is to 120-170 ℃, acts on 4-12s go out enzyme and sterilization, obtains the mixture of aseptic said neutral protease enzymolysis product and soybean lecithin;
(5b) mixture of said aseptic neutral protease enzymolysis product of homogeneous and soybean lecithin, the pressure of homogeneous is 8-15MPa;
(5c) the neutral protease enzymolysis product behind the said homogeneous of spray-drying and the mixture of soybean lecithin: high-pressure pump outlet pressure 20-40MPa, inlet amount is 5-7T/h, and outlet temperature is 60-80 ℃, and nozzle exit pressure 20-40MPa obtains dry powder.
Prepare in the preferred embodiment of method of Injectable soy protein isolate in the present invention, in step (5a) afterwards, step (5b) is carried out flash distillation to the mixture of said aseptic neutral protease enzymolysis product and soybean lecithin before, vacuum-0.04--0.09MPa.The purpose of flash distillation is with the temperature of quick reduction through the soybean protein hydrolyate of sterilization process, keeps the activity of albumen, removes the fishy smell of soybean protein hydrolyate simultaneously.
Organoleptic indicator, physical and chemical index, microbiological indicator according to the Injectable soy protein isolate of preparation method's preparation of the described injection-type protein isolate of the inventive method preparation are following:
Sense organ requires to meet the regulation of table 1
The requirement of table 1 sense organ
| Project | Requirement |
| Color and luster | Milky or faint yellow (color and luster uniformity) |
| Tissue morphology | Powdery does not have caking, and small amount of fines is arranged |
| Taste, smell | Have the intrinsic taste of these article, smell, free from extraneous odour |
| Impurity | The visible impurity of no naked eyes |
Physical and chemical index should meet the regulation of table 2
Table 2 Huas index
| Project | Index |
| Crude protein (in butt, N * 6.25), % >= | 88.5 |
| Ash content (in butt), %<= | 6.5 |
| Moisture, %<= | 7.0 |
| Plumbous (in Pb), mg/kg<= | 0.2 |
| Copper (in Cu), mg/kg<= | 20.0 |
| Inorganic arsenic (in As), mg/kg<= | 0.1 |
| AFB 1，ug/kg ?≤ | 5.0 |
| BHC, mg/kg<= | 0.05 |
| DDT, mg/kg<= | 0.05 |
Microbiological indicator should meet the regulation of table 3
Table 3 microbiological indicator
| Project | Index |
| Total plate count, cfu/g<= | 30000 |
| Coliform, MPN/100g<= | 30 |
| Pathogenic bacteria | Must not detect |
The advantage of the invention:
1, the product of this method production disperses rapidly and dissolving in water, does not have granule, in meat products processing, does not stop up injection needle.
2, that it is used in the processing of low-temperature meat product is more convenient for the product produced of this method, has good water-retaining property, prevent dried up, the raising yield rate; Have good gelation, elastic force is strengthened, and the product of processing after the interpolation is of high nutritive value, and mouthfeel is good, and color and luster is bright.
3, this method production technology is simple, and product functionality is good, and product is airborne dust not, and dissolubility is good, and is easy to use.
Purposes of the present invention or application: industries such as injection-type meat products, low-temperature meat product, solid beverage, Flour product, flavouring.
Description of drawings
Fig. 1 is a kind of flow chart of embodiment of the method for preparing Injectable soy protein isolate.
Fig. 2 is the flow chart of another kind of embodiment of the method for preparing Injectable soy protein isolate.
Embodiment
The defatted soybean meal that is adopted in the present embodiment is available from Ha Gaoke grease company, and employed Pritex7L enzyme is available from bioengineering Co., Ltd of the outstanding ability in Wuxi section; The Neutrase0.8L enzyme is believed Bioisystech Co., Ltd available from Novi; Corolase7089, CorolaseLAP are available from German AB enzyme preparation company; Pang Bo neutral proteinase, permanent magnificent road, east neutral proteinase, day one-tenth neutral proteinase are available from Nanning Pang Bo bioengineering Co., Ltd, permanent magnificent road, east, Nanning bio tech ltd, Zhaodong Sun Shine Enzyme Co., Ltd.; Other reagent are from commercially available.
The ADM powdered soybean phospholipid that is adopted in the present embodiment, 93 powdered soybean phospholipids, Mei Yasi powdered soybean phospholipid, Mei Yasi soybean lecithin, Powdered Mei Yasi hydroxylating modified soy bean lipoid, hydroxylating modified soy bean lipoid Yelkin1080, hydroxylating modified soy bean lipoid Centromix E phosphatide are available from U.S. ADM company, 93 grease Co., Ltds, Beijing Merya's Lecithin Co., Ltd., soybean company of U.S. central authorities.
The equipment batch extractor that is adopted, neutralizing tank self-control, the batch extractor of selling on the market, neutralizing tank can satisfy enforcement requirement of the present invention; Seperator 500, seperator 601 are available from Alfa Laval company; Seperator CC458 cuts down Leah company available from Wei Si, and fluid bed is available from U.S. labour company.
Embodiment one:
Is in batch extractor to be mixed with first mixture at 9: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 20 minutes, seperator separates first mixture, obtains 3020 kilograms in the once leaching bean dregs of 10300 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 7-8% (weight ratio); Is in batch extractor to be mixed with second mixture at 7: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 5 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 19070 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3-4% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent PH that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3500rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1870 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 8% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis; At first in substrate, add the Neutrase0.8L enzyme; Neutrase0.8L enzyme addition for the weight ratio of substrate be 0.06: 100, pH is controlled between the 7.0-7.2, temperature is controlled in 45-48 ℃ the scope; Enzymolysis 55 minutes obtains Neutrase0.8L enzyme enzymolysis product; In this enzymolysis product, add HLB value then and be 7 Mei Yasi powdered soybean phospholipid, Mei Yasi powdered soybean phospholipid addition is that the weight ratio with substrate is 0.5: 100, stirs; This enzymolysis product that adds powdered soybean phospholipid gets in the sterilization tube through pump, is heated to 150 ℃, and effect 9s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.06MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 10MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, outlet temperature is 75-80 ℃; Nozzle exit pressure 20-40MPa; Obtain 700 kilograms in dry powder, after puddling device and puddling, pack.
Embodiment two:
Is in batch extractor to be mixed with first mixture at 7: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 28 minutes, seperator separates first mixture, obtains 3120 kilograms in the once leaching bean dregs of 10230 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 7.5-8.5% (weight ratio); Is in batch extractor to be mixed with second mixture at 5: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 5.5 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 18900 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3-3.5% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent pH value that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3700rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1885 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 10% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis, at first in substrate, adds the Corolase7089 enzyme, and Corolase7089 enzyme addition is 0.09% for the weight ratio with substrate; PH is controlled between the 7.0-7.2, and temperature is controlled in 45-48 ℃ the scope, enzymolysis 10 minutes; Obtain Corolase7089 enzyme enzymolysis product, in Corolase7089 enzyme enzymolysis product, add the CorolaseLAP enzyme then, CorolaseLAP enzyme addition is 0.09: 100 for the weight ratio with substrate; PH is controlled between the 7.0-7.2; Temperature is controlled in 45-48 ℃ the scope, and enzymolysis 10 minutes obtains CorolaseLAP enzyme enzymolysis product; In this enzymolysis product, add HLB value then and be 9 hydroxylating modified soy bean lipoid Yelkin1080, hydroxylating modified soy bean lipoid Yelkin1080 addition is that the weight ratio with substrate is 0.55: 100, stirs; This enzymolysis product that adds the hydroxylating modified soy bean lipoid gets in the sterilization tube through pump, is heated to 155 ℃, and effect 6s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.07MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 8MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, outlet temperature is 75-80 ℃; Nozzle exit pressure 20-40MPa; Obtain 702 kilograms in dry powder, after puddling device and puddling, pack.
Embodiment three:
Is in batch extractor to be mixed with first mixture at 9: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 20 minutes, seperator separates first mixture, obtains 3020 kilograms in the once leaching bean dregs of 10300 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 7-8% (weight ratio); Is in batch extractor to be mixed with second mixture at 7: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 5 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 19070 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3-4% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent PH that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3500rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1870 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 8% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis; At first in substrate, add the Pang Bo neutral proteinase; Pang Bo neutral proteinase addition for the weight ratio of substrate be 0.1: 100, pH is controlled between the 7.0-7.2, temperature is controlled in 45-48 ℃ the scope; Enzymolysis 40 minutes obtains Pang Bo neutral protease enzymolysis product; In this enzymolysis product, add HLB value then and be 7 Mei Yasi powdered soybean phospholipid, Mei Yasi powdered soybean phospholipid addition is that the weight ratio with substrate is 0.25: 100, stirs; This enzymolysis product that adds the Mei Yasi powdered soybean phospholipid gets in the sterilization tube through pump, is heated to 150 ℃, and effect 9s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.06MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 10MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, and outlet temperature is 75-80 ℃, and nozzle exit pressure 20-40MPa obtains 700 kilograms in dry powder; It is that the concentration that 7 Mei Yasi powdered soybean phospholipid and water form is the aqueous solution of 25-30% that dry powder after the spray-drying sprays in fluid bed by the HLB value; Aqueous temperature is 50-60 ℃; The Mei Yasi powdered soybean phospholipid that is sprayed and the weight ratio of dry powder are 0.15: 100-0.2: 100; Promptly spray Mei Yasi powdered soybean phospholipid 1.05-1.4 kilogram, after puddling device and puddling, pack.
Embodiment four:
Is in batch extractor to be mixed with first mixture at 8: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 25 minutes, seperator separates first mixture, obtains 3060 kilograms in the once leaching bean dregs of 10270 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 8-9% (weight ratio); Is in batch extractor to be mixed with second mixture at 6: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 6 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 19000 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3.5-4.5% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent PH that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3600rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1940 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 9% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis; In substrate, add a day one-tenth neutral proteinase; Day becoming the neutral proteinase addition is 0.14: 100 for the weight ratio with substrate, and pH is controlled between the 7.0-7.2, and temperature is controlled in 45-48 ℃ the scope; Enzymolysis 30 minutes obtains a day one-tenth neutral protease enzymolysis product; In this enzymolysis product, add HLB value then and be 993 powdered soybean phospholipids, 93 powdered soybean phospholipid additions are that the weight ratio with substrate is 0.2: 100, stir; This enzymolysis product that adds powdered soybean phospholipid gets in the sterilization tube through pump, is heated to 145 ℃, and effect 10s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.065MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 9MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, and outlet temperature is 75-80 ℃, and nozzle exit pressure 20-40MPa obtains 720 kilograms in dry powder.It is that the concentration that 993 powdered soybean phospholipids and water form is the aqueous solution of 30-35% that dry powder after the spray-drying sprays in fluid bed by the HLB value; Aqueous temperature is 50-60 ℃; 93 powdered soybean phospholipids that sprayed and the weight ratio of dry powder are 0.2: 100-0.25: 100; Promptly spray 93 powdered soybean phospholipid 1.44-1.8 kilograms, after puddling device and puddling, pack.
Embodiment five:
Is in batch extractor to be mixed with first mixture at 7: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 28 minutes, seperator separates first mixture, obtains 3120 kilograms in the once leaching bean dregs of 10230 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 7.5-8.5% (weight ratio); Is in batch extractor to be mixed with second mixture at 5: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 5.5 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 18900 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3-3.5% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent pH value that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3700rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1885 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 10% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis, at first in substrate, adds the Corolase7089 enzyme, and Corolase7089 enzyme addition is 0.06%: 100 for the weight ratio with substrate; PH is controlled between the 7.0-7.2, and temperature is controlled in 45-48 ℃ the scope, enzymolysis 18 minutes; Obtain Corolase7089 enzyme enzymolysis product, in Corolase7089 enzyme enzymolysis product, add the CorolaseLAP enzyme then, CorolaseLAP enzyme addition is 0.06: 100 for the weight ratio with substrate; PH is controlled between the 7.0-7.2; Temperature is controlled in 45-48 ℃ the scope, and enzymolysis 18 minutes obtains CorolaseLAP enzyme enzymolysis product; In this enzymolysis product, add HLB value then and be 7 Mei Yasi soybean lecithin, Mei Yasi soybean lecithin addition is that the weight ratio with substrate is 0.15: 100, stirs; This enzymolysis product that adds soybean lecithin gets in the sterilization tube through pump, is heated to 155 ℃, and effect 6s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.07MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 8MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, and outlet temperature is 75-80 ℃, and nozzle exit pressure 20-40MPa obtains 702 kilograms in dry powder.It is that the concentration that 9 Mei Yasi soybean lecithin and water form is the aqueous solution of 30-35% that dry powder after the spray-drying sprays in fluid bed by the HLB value; Aqueous temperature is 50-60 ℃; The Mei Yasi soybean lecithin that is sprayed and the weight ratio of dry powder are 0.25: 100-0.3: 100; Promptly spray Mei Yasi soybean lecithin 1.76-2.1 kilogram, after puddling device and puddling, pack.
Embodiment six:
Is in batch extractor to be mixed with first mixture at 9: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 20 minutes, seperator separates first mixture, obtains 3020 kilograms in the once leaching bean dregs of 10300 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 7-8% (weight ratio); Is in batch extractor to be mixed with second mixture at 7: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 5 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 19070 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3-4% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent PH that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3500rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1870 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 8% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis; In substrate, add permanent magnificent road, east neutral proteinase; East permanent magnificent road neutral proteinase addition is 0.08: 100 for the weight ratio with substrate, and pH is controlled between the 7.0-7.2, and temperature is controlled in 45-48 ℃ the scope; Enzymolysis 45 minutes obtains permanent magnificent road, east neutral protease enzymolysis product; In this enzymolysis product, add HLB value then and be 10 Powdered Mei Yasi hydroxylating modified soy bean lipoid, Powdered Mei Yasi hydroxylating modified soy bean lipoid addition is that the weight ratio with substrate is 0.1: 100, stirs; This enzymolysis product that adds Powdered hydroxylating modified soy bean lipoid gets in the sterilization tube through pump, is heated to 150 ℃, and effect 9s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.06MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 10MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, and outlet temperature is 75-80 ℃, and nozzle exit pressure 20-40MPa obtains 700 kilograms in dry powder; It is that the concentration that 10 Powdered Mei Yasi hydroxylating modified soy bean lipoid and water form is the aqueous solution of 25-30% that dry powder after the spray-drying sprays in fluid bed by the HLB value; Aqueous temperature is 50-60 ℃; The Powdered Mei Yasi hydroxylating modified soy bean lipoid that is sprayed and the weight ratio of dry powder are 0.35: 100-0.4: 100; Be dusty spray shape Mei Yasi hydroxylating modified soy bean lipoid 2.45-2.8 kilogram, after puddling device and puddling, pack.
Embodiment seven:
Is in batch extractor to be mixed with first mixture at 8: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 25 minutes, seperator separates first mixture, obtains 3060 kilograms in the once leaching bean dregs of 10270 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 8-9% (weight ratio); Is in batch extractor to be mixed with second mixture at 6: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 6 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 19000 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3.5-4.5% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent PH that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3600rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1940 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 9% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis; In substrate, add the Neutrase0.8L enzyme; Neutrase0.8L enzyme addition for the weight ratio of substrate be 0.09: 100, pH is controlled between the 7.0-7.2, temperature is controlled in 45-48 ℃ the scope; Enzymolysis 30 minutes obtains Neutrase0.8L enzyme enzymolysis product; In this enzymolysis product, add HLB value then and be 9 hydroxylating modified soy bean lipoid Yelkin1080, hydroxylating modified soy bean lipoid Yelkin1080 addition is that the weight ratio with substrate is 0.2: 100, stirs; This enzymolysis product that adds the hydroxylating modified soy bean lipoid gets in the sterilization tube through pump, is heated to 145 ℃, and effect 10s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.065MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 9MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, and outlet temperature is 75-80 ℃, and nozzle exit pressure 20-40MPa obtains 720 kilograms in dry powder.It is that the concentration that 9 hydroxylating modified soy bean lipoid Yelkin1080 and water form is the aqueous solution of 30-35% that dry powder after the spray-drying sprays in fluid bed by the HLB value; Aqueous temperature is 50-60 ℃; The hydroxylating modified soy bean lipoid Yelkin1080 that is sprayed and the weight ratio of dry powder are 0.25: 100-0.3: 100; Promptly spray hydroxylating modified soy bean lipoid Yelkin1080 1.8-2.16 kilogram, after puddling device and puddling, pack.
Embodiment eight:
Is in batch extractor to be mixed with first mixture at 7: 1 with 1600 kilograms of defatted soybean meal raw materials and 48 ℃ water by water and raw material weight ratio; And use concentration the pH of first mixture to be transferred to 7.2-7.6 as the NaOH of 29%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 28 minutes, seperator separates first mixture, obtains 3120 kilograms in the once leaching bean dregs of 10230 kilograms of protein liquids that once leaches and the solid phase of liquid phase; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that once leaches albumen in the protein liquid is 7.5-8.5% (weight ratio); Is in batch extractor to be mixed with second mixture at 5: 1 with the water that once leaches bean dregs and 48 ℃ by water and the weight ratio that once leaches bean dregs; PH keeps nature; Kept 5.5 minutes, seperator separates second mixture, and the secondary that obtains liquid phase leaches 18900 kilograms of protein liquids; The main component of liquid phase is soluble protein, carbohydrate and salt, and the concentration that secondary leaches albumen in the protein liquid is 3-3.5% (weight ratio); Protein liquid is once leached in merging and secondary leaching protein liquid obtains merging the leaching protein liquid, in degassing tank, said merging leaching protein liquid is added antifoaming agent silicone emulsion (available from the four seas, Zaoyang, Hubei chemical industry) and outgases; The protein liquid of the warp degassing is before pump gets into the heavy jar of acid; Add the food grade hydrochloric acid accent pH value that concentration is 29-30% through an online device of puddling, pH is controlled at 4.2-4.6, the protein liquid heavy through acid separated with 3700rpm by seperator; Isolated gently is whey mutually; Heavy phase is 1885 kilograms of curdled milks, and whey requires centrifugal sediment≤0.05ml/15ml, the solid content of curdled milk>=35%.With curdled milk thin up in machine for decomposing and smashing, curdled milk and water formation concentration are 10% substrate.Substrate gets in the neutralizing tank and carries out enzymolysis, at first in substrate, adds the Corolase7089 enzyme, and Corolase7089 enzyme addition is 0.08: 100 for the weight ratio with substrate; PH is controlled between the 7.0-7.2, and temperature is controlled in 45-48 ℃ the scope, enzymolysis 12 minutes; Obtain Corolase7089 enzyme enzymolysis product, in Corolase7089 enzyme enzymolysis product, add the CorolaseLAP enzyme then, CorolaseLAP enzyme addition is 0.08: 100 for the weight ratio with substrate; PH is controlled between the 7.0-7.2, and temperature is controlled in 45-48 ℃ the scope, enzymolysis 12 minutes; Obtain CorolaseLAP enzyme enzymolysis product; In this enzymolysis product, add HLB value then and be 10 hydroxylating modified soy bean lipoid Centromix, hydroxylating modified soy bean lipoid Centromix addition is that the weight ratio with substrate is 0.35: 100, stirs; This enzymolysis product that adds the hydroxylating modified soy bean lipoid gets in the sterilization tube through pump, is heated to 155 ℃, and effect 6s go out enzyme and sterilization obtain aseptic soybean protein hydrolyate; Aseptic soybean protein hydrolyate is got into the flash tank flash distillation through pump through sterilization tube, and the vacuum of flash tank be-0.07MPa, and the gas of flash distillation is waste gas, homogeneous in the liquid phase entering homogenizer, and the pressure of homogeneous is 8MPa; Aseptic soybean protein hydrolyate behind homogeneous gets into spray drying tower and carries out spray-drying: high-pressure pump outlet pressure 20-40MPa, and inlet amount is 5-7T/h, and outlet temperature is 75-80 ℃, and nozzle exit pressure 20-40MPa obtains 702 kilograms in dry powder.It is that the concentration that 10 hydroxylating modified soy bean lipoid Centromix E and water form is the aqueous solution of 30-35% that dry powder after the spray-drying sprays in fluid bed by the HLB value; Aqueous temperature is 50-60 ℃; The hydroxylating modified soy bean lipoid Centromix E that is sprayed and the weight ratio of dry powder are 0.1: 100-0.15: 100; Promptly spray hydroxylating modified soy bean lipoid Centromix E 0.7-1.06 kilogram, after puddling device and puddling, pack.
The experiment and the related data of the dispersiveness of Test Example high dispersive type protein isolate, dispersion stabilization, viscosity, water-retaining property, gel:
Assay method:
1, the mensuration of dispersiveness
1.1, laboratory apparatus
One of 1/10th balance (balance of sensibility reciprocal 0.1)
One in the dry beaker of 500ml
One in 250ml graduated cylinder
One of glass bar
One in stopwatch
1.2, experimental technique
At first take by weighing the 12g sample and be put in the dry beaker of 500ml, measure 188ml frozen water (0 ℃ water) again and put into beaker, fully stir, observe fully decentralized time of product and foam situation with glass bar.
1.3, experimental result
Product disperseed in 30 seconds fully, and non-foam.
2, the mensuration of dispersion stabilization
2.1 reagent
Distilled water (16-25 ℃)
2.2 instrument
Balance (sensibility reciprocal is 0.1g), centrifuge, magnetic stirring apparatus, glass bar, beaker (250ml), centrifuge tube (10ml), graduated cylinder (100ml)
2.3 testing procedure
Weigh in the balance and get the 5.0g protein isolate, place beaker, measure 95ml distilled water, pour in the beaker with the 100ml graduated cylinder
After stirring with glass bar.At room temperature, use magnetic stirrer 60min.Measure the 10ml protein liquid with centrifuge tube, 1500 rev/mins of centrifugal 5min.Read the volume that is not distributed to the sample in the water and count X.
2.4 analysis result
10---pour the 10ml protein liquid in the centrifuge tube into
X---be not distributed to the volume number of the sample in the water
3, viscosimetric analysis
3.1 reagent
Distilled water (16-25 ℃), antifoaming agent
3.2 instrument
3.2.1 balance (sensibility reciprocal 0.01g)
3.2.2 beaker (500ml)
3.2.3 thermometer (0 ℃-100 ℃)
3.2.4 glass bar
3.2.5 graduated cylinder (250ml)
3.2.6 wash bottle
3.2.7 digital display viscosimeter (NDJ-8S)
3.2.8 steel spoon
3.2.9 concentrator bowl (250ml)
3.2.10 hand-held high speed agitator
3.3 assay method
Take by weighing sample 30.00g in the 500ml plastic beaker, pour 170ml distilled water into, add 10 antifoaming agents (antifoaming agent: water=2: 1); Stirred 30 seconds with glass bar; The sample that is hung on the walls of beaker is all soluble in water, with handing the stirring of high speed agitator low or first gear after 30 seconds, in 2 minutes; With its viscosity of digital display viscometer determining, directly read and record.
The parameter that viscosimeter is chosen
| S | R | |
| Rotor | No. 4 | —— |
| Rotating speed | —— | 60 |
3.4 interpretation of result
Each sample requires to do more than or equal to 2 parallel appearance, gets the average report of 2 good values of collimation.
4, the mensuration of water-retaining property
4.1 reagent
Distilled water (16-25 ℃)
4.2 instrument
Balance (sensibility reciprocal is 0.1g), centrifuge, magnetic stirring apparatus, glass bar, band graduated centrifuge tube 10ml, graduated cylinder (100ml), beaker (250ml),
4.3 testing procedure
Claim 5.0g protein isolate sample, place beaker, adding distil water 45ml.At room temperature, after stirring with glass bar, use magnetic stirrer 5min.Measure the 10ml protein liquid with centrifuge tube, centrifugal 25min under 2500 rev/mins.
Read the milliliter number X of the water (water of separating out) of not separated albumen absorption.
4.4 analysis result
Retentiveness (%)=(10-X) * 100%
X---the milliliter number of the water (water of separating out) that not separated albumen absorbs, ml
10---pour the protein liquid volume in the centrifuge tube into, ml
5, the mensuration of gelation
5.1 reagent
Distilled water (18-25 ℃)
5.2 instrument
5.2.1 gel determination appearance: the Britain TAXT 2i type physical property measurement appearance of use is recommended by U.S. gel producer association (GMIA), and probe is selected AOAC probe (P/0.5 in the Britain TAXT 2i type physical property measurement appearance accessory, 1/2 inch diameter, the long right angle of 35mm lower edge probe) for use
5.2.2 water-bath (room temperature-100 ℃)
5.2.3 high-speed hand-hold agitator (8000-10000 rev/min)
5.2.4 centrifuge (5000 rev/mins) and 250ml concentrator bowl
5.2.5 electronic balance (0.01g)
5.2.6 glass bar, steel spoon, 500ml plastic beaker, 100ml graduated cylinder, plastic sheeting, rubber case, wallpaper cutter, 10cm ruler
5.3 assay method
5.3.1 specimen preparation:
Take by weighing powder sample 25.0g to be measured and place beaker, measure 100ml distilled water with graduated cylinder and add in the beaker, after fully mixing with the glass rod; Further stir 2 minutes until stirring with high-speed hand-hold agitator top gear; Sample all is transferred in the 250ml concentrator bowl with the steel spoon, puts into centrifuge, centrifugal 5 minutes with 2500 rev/mins; Take out concentrator bowl and seal with plastic sheeting, tight with the rubber condom.Put into 90 ℃ of water-baths (liquid level is higher than the gel face), kept 30 minutes, take out the back and place room temperature after 5 minutes, gel piece is taken out from concentrator bowl, wrap and marked, do parallel appearance simultaneously with plastic sheeting.
5.3.2 sample storage:
The sample for preparing is put into 4 ℃ of refrigerators to be kept 16 hours.
5.3.3 sample is measured:
From refrigerator, take out cooled gel, at room temperature, measure the 30mm height with the 10cm ruler, with the wallpaper cutter neatly smooth from both sides up and down cut out 30mm gel piece highly., measure a bit in the center of gel piece as the mensuration face with the bottom with the 2.2.1 gel appearance that configures parameter (concrete parameter is seen table 1).
Table 1
2.2.1 the concrete parameter of gel appearance is set:
5.4 pattern analysis
Each mensuration forms a curve, chooses peak and casts anchor, and measures this gel strength (g), gel length (mm), pressing time (s), gives record.
5.5 analysis result:
Gel strength (g), gel length (mm), pressing time (s) all can directly read on instrument, give record.With mensuration result and the report of the mean value of two parallel kinds of measured values as gelation.
Related data:
| Embodiment | The product serial number | Dispersed s | Dispersion stabilization % | Viscosity Pas | Water-retaining property % | Gelation g/mm |
| 1 | 105652 | 30 | 88 | 7.892 | 520 | 861.8/15.365 |
| 2 | 105657 | 30 | 85 | 6.291 | 470 | 724.9/15.145 |
| 3 | 105662 | 30 | 86 | 7.778 | 480 | 781.9/13.230 |
| 4 | 105667 | 30 | 87 | 8.183 | 500 | 767.4/14.663 |
| 5 | 105668 | 30 | 85 | 7.481 | 460 | 817.1/15.023 |
| 6 | 105671 | 30 | 86 | 6.488 | 470 | 784.1/13.321 |
| 7 | 105674 | 30 | 84 | 7.214 | 480 | 721.3/13.962 |
| 8 | 105678 | 30 | 86 | 6.65 | 500 | 741.6/14.126 |
Claims (11)
1. a method for preparing Injectable soy protein isolate is characterized in that said method comprises the steps:
(1) with the defatted soybean meal be raw material, through alkali carry, outgas, the heavy preparation of acid protein isolate curdled milk;
(2) with the substrate in the scope of said protein isolate curdled milk and water formation concentration 8-15%;
(3) be 0.01 with the weight ratio with said substrate: 100-0.2: 100 amount adds neutral proteinase in said substrate, and at pH value 6.5-7.5, interior enzymolysis 10-60 minute of temperature 45-55 ℃ scope obtains the neutral protease enzymolysis product;
(4) be 0.01 with the weight ratio with said substrate: 100-0.6: 100 amount adds the HLB value in said neutral protease enzymolysis product be that puddling of 7-13 used soybean lecithin; Said puddling uses soybean lecithin to be powdered soybean phospholipid, soybean lecithin or hydroxylating modified soy bean lipoid, and stirring obtains the mixture of neutral protease enzymolysis product and soybean lecithin;
(5) to the mixture of said neutral protease enzymolysis product and soybean lecithin go out enzyme, sterilization, homogeneous, spray-drying, obtain dry powder.
2. method according to claim 1 is characterized in that, is 0.08 in the weight ratio of said neutral proteinase of step (3) and said substrate: 100-0.16: 100.
3. method according to claim 1 is characterized in that, is 0.1 in the said weight ratio of puddling use soybean lecithin and said substrate of step (4): 100-0.5: 100.
4. method according to claim 1 is characterized in that, comprises step in the operation of the said preparation protein isolate of step (1) curdled milk:
Be 9 with the water of defatted soybean meal raw material and 48 ℃-52 ℃ by the weight ratio of water and raw material (1a): 1-7: 1 is mixed with first mixture; And use concentration the pH of said first mixture to be transferred to 7.2-8.0 as the NaOH of 25%-30%; First mixture to through the pH adjustment at the uniform velocity stirs; Kept 20-30 minute, and separated the once leaching bean dregs that once leach protein liquid and solid phase that first mixture obtains liquid phase;
Be 7 with the said water that once leaches bean dregs and 48 ℃-52 ℃ by water and the said weight ratio that once leaches bean dregs (1b): 1-5: 1 is mixed with second mixture, keeps 5-15 minute, separates said second mixture, and the secondary that obtains liquid phase leaches protein liquid;
(1c) merge said protein liquid and the said secondary of once leaching and leach protein liquid and obtain merging and leach protein liquid, protein liquid is leached in said merging outgas;
(1d) adjusting is through the pH to 4.2-4.6 of the leaching protein liquid of the degassing, and isolated with 3000-4000rpm gently is whey mutually, and heavy phase is a curdled milk;
(1e) with the curdled milk thin up.
5. method according to claim 1 is characterized in that, comprises the steps: in step (5) operation
(5a) mixture of heating said neutral protease enzymolysis product and soybean lecithin is to 120-170 ℃, acts on 4-12s go out enzyme and sterilization, obtains the aseptic neutral protease enzymolysis product and the mixture of soybean lecithin;
(5b) mixture of aseptic neutral protease enzymolysis product of homogeneous and soybean lecithin, the pressure of homogeneous is 8-15MPa;
(5c) the neutral protease enzymolysis product behind the spray-drying homogeneous and the mixture of soybean lecithin: high-pressure pump outlet pressure 20-40MPa, inlet amount is 5-7T/h, and outlet temperature is 60-80 ℃, and nozzle exit pressure 20-40MPa obtains dry powder.
6. method according to claim 5 is characterized in that, in step (5a) afterwards, step (5b) is carried out flash distillation, vacuum-0.04--0.09MPa to the mixture of aseptic neutral protease enzymolysis product and soybean lecithin before.
7. method according to claim 1; It is characterized in that; Spraying HLB value is that the solid soybean lecithin is used in the spraying of 7-13 on said dry powder in step (5) back; Said spraying uses the solid soybean lecithin to be powdered soybean phospholipid, soybean lecithin or Powdered hydroxylating modified soy bean lipoid, and the aqueous solution of the concentration of solid soybean lecithin and water formation as 15-50% is used in said spraying, and aqueous temperature is 50-60 ℃; It is 0.01 that the weight ratio of solid soybean lecithin and said dry powder is used in said spraying: 100-0.5: 100, puddle.
8. method according to claim 7 is characterized in that, it is 0.1 that the weight ratio of solid soybean lecithin and said dry powder is used in said spraying: 100-0.3: 100.
9. method according to claim 1; It is characterized in that; The weight ratio of spraying and said dry powder is 0.01 on said dry powder in step (5) back: 100-0.5: 100 HLB value scope is that the liquid soybean lecithin is used in the spraying of 7-13; Said spraying is liquid hydroxylating modified soy bean lipoid with the liquid soybean lecithin, and said spraying uses liquid soybean lecithin temperature as 50-60 ℃, puddles.
10. method according to claim 9 is characterized in that, said spraying uses the HLB value scope of liquid soybean lecithin to be 9-11.
11. method according to claim 9 is characterized in that, it is 0.1 that the weight ratio of liquid soybean lecithin and said dry powder is used in said spraying: 100-0.3: 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910169858XA CN101642184B (en) | 2009-09-07 | 2009-09-07 | Injection type soybean protein isolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910169858XA CN101642184B (en) | 2009-09-07 | 2009-09-07 | Injection type soybean protein isolate and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101642184A CN101642184A (en) | 2010-02-10 |
| CN101642184B true CN101642184B (en) | 2012-03-14 |
Family
ID=41654366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910169858XA Active CN101642184B (en) | 2009-09-07 | 2009-09-07 | Injection type soybean protein isolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101642184B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211081B (en) * | 2013-03-29 | 2014-09-10 | 黑龙江省大豆技术开发研究中心 | Preparation method of special soybean protein isolate for frozen meat product and application thereof |
| CN104938765B (en) * | 2015-07-17 | 2018-07-17 | 东北农业大学 | A kind of preparation method of high stability soybean protein lotion |
| CN107242347B (en) * | 2017-07-28 | 2020-09-15 | 山东禹王生态食业有限公司 | Method for improving soybean protein foamability by using enzyme composite treatment by taking soybean meal as raw material |
| CN107319244B (en) * | 2017-07-28 | 2020-09-04 | 山东禹王生态食业有限公司 | Preparation method of special soybean protein particles for liquid beverage |
| CN107981022A (en) * | 2017-12-29 | 2018-05-04 | 黑龙江省绿色食品科学研究院 | A kind of low fat highly expanded rate high stability healthy soybean ice cream and preparation method thereof |
| CN108740283B (en) * | 2018-06-27 | 2021-06-15 | 山东禹王生态食业有限公司 | Preparation method of high-whiteness injection type soybean protein isolate |
| CN109043118A (en) * | 2018-08-24 | 2018-12-21 | 汤臣倍健股份有限公司 | A kind of instant protein powder and preparation method thereof |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN113995046A (en) * | 2021-11-26 | 2022-02-01 | 山东省科学院菏泽分院 | Method for extracting high-emulsibility and oil-absorption peony protein isolate |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513342A (en) * | 2003-08-22 | 2004-07-21 | 哈高科大豆食品有限责任公司 | Method for prepn. of separated protein specially used for dairy products |
| CN101077119A (en) * | 2007-04-16 | 2007-11-28 | 江南大学 | Enzyme modification method for preparing low gel property high dispersancy soy protein |
| CN101455263A (en) * | 2008-12-24 | 2009-06-17 | 湖北省云梦龙云蛋白食品有限公司 | Soybean protein isolation protein for injection and production method thereof |
-
2009
- 2009-09-07 CN CN200910169858XA patent/CN101642184B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513342A (en) * | 2003-08-22 | 2004-07-21 | 哈高科大豆食品有限责任公司 | Method for prepn. of separated protein specially used for dairy products |
| CN101077119A (en) * | 2007-04-16 | 2007-11-28 | 江南大学 | Enzyme modification method for preparing low gel property high dispersancy soy protein |
| CN101455263A (en) * | 2008-12-24 | 2009-06-17 | 湖北省云梦龙云蛋白食品有限公司 | Soybean protein isolation protein for injection and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡小松 等.大豆磷脂产品及其生产.《农产品深加工技术》.中国农业科学技术出版社,2007,(第1版),100-101. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101642184A (en) | 2010-02-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101642184B (en) | Injection type soybean protein isolate and preparation method thereof | |
| CN101642185B (en) | Injection type soybean protein isolate and preparation method thereof | |
| CN103891895B (en) | Liquid diary product containing ground dragon protein and preparation method thereof | |
| Hou et al. | Yield and textural properties of soft tofu as affected by coagulation method | |
| CN102389067B (en) | Complex gum as well as low-acidity jelly prepared from same and preparation method thereof | |
| CN101401606B (en) | Method for processing food stick | |
| CN104082521B (en) | A kind of modified whey protein gel and preparation method thereof | |
| CN104247777B (en) | Coating type processed cheese and preparation method thereof | |
| CN106417883A (en) | Durian ice cream and preparation method thereof | |
| CN110463761A (en) | A kind of koumiss energy drink and preparation method thereof | |
| CN112715667B (en) | Milk beverage, modified milk or soybean milk beverage added with chia seeds and preparation method thereof | |
| CN105851996A (en) | Fructus lycii jam and making method thereof | |
| CN103238725B (en) | Preparation method of antifreeze egg albumen powder with high gel property | |
| CN105285140B (en) | A kind of fresh bean curd stick method for preserving | |
| CN106889292A (en) | A kind of preparation method of roselle fruitcake | |
| CN103300151A (en) | Condensed milk preparation method | |
| CN106035659A (en) | Stirring type black rice and highland barley yoghourt and preparation method thereof | |
| CN102771576A (en) | Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same | |
| CN104448009A (en) | Preparation method of food-grade acid-resisting sodium carboxymethyl cellulose | |
| CN107853450A (en) | A kind of modified wheat gluten and its application in milk tea is formulated | |
| CN108244605A (en) | Peanut fermented bean curd mayonnaise without egg and low fat and preparation method thereof | |
| CN102440296B (en) | Reproduced cream and preparation method thereof | |
| CN113519591A (en) | Preparation method of grape mochi | |
| CN106359830A (en) | Original taste ice cream and preparation method thereof | |
| CN101978840A (en) | Preparation method of bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220524 Address after: No. 2, Yingbin Road, Harbin Development Zone, Heilongjiang Province Patentee after: HEILONGJIANG HAGAOKE NUTRITIONAL FOOD CO.,LTD. Address before: 150078 No. 2, balance Road, Yingbin Road, Harbin Development Zone, Heilongjiang, China Patentee before: HAGAOKE SOYBEAN FOOD Co.,Ltd. |
|
| TR01 | Transfer of patent right |