CN106819358A - A kind of soybean protein isolate processing method - Google Patents
A kind of soybean protein isolate processing method Download PDFInfo
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- CN106819358A CN106819358A CN201611196940.8A CN201611196940A CN106819358A CN 106819358 A CN106819358 A CN 106819358A CN 201611196940 A CN201611196940 A CN 201611196940A CN 106819358 A CN106819358 A CN 106819358A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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Abstract
The present invention has invented a kind of single-minded soy protein products for being applied to surimi product, great technological break-through is carried out on the color of protein product, local flavor and sense organ, realize that the colloid color after the molten water of soy protein products is white, without bad smells such as obvious beany flavors, delicate mouthfeel after surimi product is applied to, closer to the characteristic of minced fillet.
Description
Technical field
The present invention relates to free from beany flavor, sapid soybean protein isolate production method, more particularly to soybean separates
The manufacture method of Modification by Protease technology.
Background technology
Soybean protein isolate production is general using the heavy technique of alkali soluble acid, and raw material dregs of beans extracts egg through the solution of alkali lye and water
In vain, then acid adding is then certain dense with alkali lye and water dissolves albumen to PH6.5-8.0 waiting point PH4.5 or so to reclaim albumen
The protein solution of degree, after removing raw meat through high-temperature instantaneous sterilization and flash distillation, protein product is separated using high-pressure fog production powdery soybean.
Soybean protein isolate is widely used in meat products, and the current country is mainly used in ham sausage etc. will to protein functional
Ask than relatively low meat products,.The present invention mainly develops a kind of soybean protein isolate product in surimi product, especially applies
In food such as fish bean curd, leisure fish bean curds, compared with soybean protein isolate of the common application in meat products, albumen newly developed is produced
Product gelation hardness is general, and elasticity and toughness aspect performance are very good, and water-soluble rear white color, after plastic no matter sense organ or
The closer flesh of fish of mouthfeel, therefore, mouthfeel is finer and smoother after surimi product is applied to, being capable of further amounts of replacement minced fillet.
Japan is only a Patents, mainly the gelation by the modified raising protein product of TG enzymes and emulsification
Property, meat products is mainly used in, including fish pastes, ham and food etc. sausage.
The product in present market without clearly differentiation surimi product or the special soy protein products of other meat products, substantially
A kind of upper product is general, and the characteristic of product is gel strength high, and feature pursues hardness higher, elasticity or toughness.In minced fillet system
, it is necessary to soybean protein provides one kind possesses appropriate hardness, elasticity and toughness in product, while assigning the good color of product and local flavor
And the mouthfeel of exquisiteness, therefore, it is badly in need of a kind of special soybean protein isolate product of surimi product of exploitation.
The content of the invention
The main object of the present invention be by the improvement and technological innovation of soybean protein production technology, color from product,
Larger technological break-through is carried out on local flavor and sense organ, realizes that the colloid color after the molten water of soy protein products is white, without obvious beans
The bad smells such as fishy smell, are applied to delicate mouthfeel after surimi product, closer to the characteristic of minced fillet.
The present invention is achieved through the following technical solutions：A kind of soybean protein isolate processing method, including following step
Suddenly：
（1）Once extract：Defatted soybean meal and water are pressed 1:10-15 mixes, 10-55 DEG C of water temperature, and pH is adjusted with liquid NaOH
Value is subsequently adding the alkali protease of the concentration of substrate of 0.1-0.5 ‰, stirring at low speed extraction 40-60min, stirring speed to 7.0-8.5
Degree 60-70r/min；
（2）Centrifugation：After the completion of once extracting, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Solid phase 1 enters second extraction operation, and liquid phase 1 enters the heavy operation of acid；
（3）Second extraction：Will once extract after solid phase 1 add the light buck of 4-8 times of dregs of beans amount carry out it is water-soluble, rinse（, regulation
Feed liquid PH7.0-8.5, extraction time 5-20min, mixing speed 60-70r/min；
（4）Secondary centrifuging is separated：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge, liquid phase 2
Into the heavy operation of acid, solid phase 2 separately uses it for anything else.
（5）Acid is heavy：Liquid phase 1 and liquid phase 2 are well mixed, add ethanol and the bottoms of 0.1-5.0 ‰ of the concentration of substrate of 0.1-1.0 ‰
The calcium chloride of thing concentration, subsequently into the heavy tank of acid, with salt acid for adjusting pH to 4.3-4.8, is settled, and the sedimentation time is 5-
20min；
（6）The heavy centrifugation of acid：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 is reclaimed, and solid phase is aqueous
Below rate 55.0%, liquid phase 3 separately uses it for anything else；
（7）Neutralize：Light buck of the solid phase 3 with 3-5 times will be reclaimed to stir, pH to 6.8-8.0, solid concentration is adjusted to
The protein slurry of 8.0-10.0%, protein slurry dissolves aging 10-60min.Wherein light buck is prepared in advance, with water, frozen water or steaming
Vapour and alkali liquor preparing are to PH10-13,10-70 DEG C of temperature；
（8）Enzyme modification：Protein slurry adds steam to adjust the temperature to 50-70 DEG C, is subsequently adding 0.1 ‰ -1 ‰ alkaline egg
White enzyme, neutral proteinase or two kinds of compound enzyme liquids, 5-40min is kept after being well mixed；
（9）Once sterilized flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 2-15s, sterilization temperature 140-
160 DEG C, subsequently into flash system cooling deodorant, protein slurry temperature control is at 50-70 DEG C；
（10）Secondary enzyme modification：Once the protein slurry after sterilized flash distillation adds 0.1 ‰ -1 ‰ TG enzymes, is kept after being well mixed
5-30min；
（11）Re-pasteurization is flashed：High-temperature instantaneous sterilization is carried out through the protein slurry of secondary enzyme modification, sterilizing time 2-15s is killed
110-160 DEG C of bacterium temperature, subsequently into flash system cooling deodorant, protein slurry temperature control is at 50-90 DEG C；
（12）Dry：Albumen after sterilization flash distillation is delivered to drying tower and is spray-dried through high-pressure delivery equipment, dried
Albumen powder is reclaimed through cyclone system, obtains soybean protein isolate product.
Further, described step（1）Its enzyme activity 40,000 of alkali protease U/g.
Further, described step（3）In middle rinsing flow, wherein light buck is needed with frozen water or steam, water and 30%
NaOH is configured to 10-55 DEG C, and the light aqueous alkali of PH11-13 is then added in second extraction tank.
Further, described step（8）Its enzyme activity 40,000 of middle complex enzyme liquid U/g.
Further, described step（10）Middle its enzyme activity of TG enzymes 120U/g.
The present invention is advantageous in that：1）, compared with the only patented technology, the more specific invention of the present invention is a kind of specially
One soy protein products for being applied to surimi product, great technological break-through is carried out on the color of protein product, local flavor and sense organ,
Realize that the colloid color after the molten water of soy protein products is white, without bad smells such as obvious beany flavors, after being applied to surimi product
Delicate mouthfeel, closer to the characteristic of minced fillet.
2）, extraction by being oriented enzymolysis processing technology, by carrying out appropriate enzymolysis to albumen, will part and albumen knot
The bad flavor material removal of conjunction, effectively improves the local flavor of protein product；
3）, in the heavy liquid of acid add certain density ethanol solution and calcium chloride solution, not only increase the rate of settling of albumen,
And effectively eliminate the material of some bad flavor materials and influence albumen color.
4）, appropriate directional enzymatic carried out by the addition protease to protein slurry, the structure of albumen is carried out one first
Fixed change, is then further modified by sterilization flash distillation to protein conformation, again by TG enzyme crosslinking technologies after allowing,
Not only assign protein product appropriateness gel hardness, elasticity and toughness, and further eliminate part with it is protein bound not
Good flavor substance, while improvement local flavor, and product colour is greatly improved, and the colloid after molten water is presented approximate minced fillet
White.
Brief description of the drawings
Fig. 1 is soybean protein isolate process chart of the invention.
Specific embodiment
In order that technical scheme can more clearly show, with reference to the accompanying drawings and examples to the present invention
It is described further.
Embodiment 1
（1）Once extract：Defatted soybean meal and water are pressed 1:12 mixing, 20 DEG C of water temperature, with liquid NaOH adjust pH value to
8.0, it is subsequently adding the alkali protease of 0.1 ‰ concentration of substrate（The U/g of enzyme activity 40,000）, stirring at low speed extraction 40min, mixing speed
60r/min；
（2）Centrifugation：After the completion of once extracting, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Solid phase 1 enters second extraction operation, and liquid phase 1 enters the heavy operation of acid；
（3）Second extraction：Will once extract after solid phase 1 add the light buck of 6 times of dregs of beans amount carry out it is water-soluble, rinsing（It is wherein light
Buck needs to be configured to 20 DEG C with frozen water or steam, water and 30% NaOH, and the light aqueous alkali of PH12 is then added to two
In secondary extractor）, adjust feed liquid PH7.0-8.0, extraction time 10min, mixing speed 60r/min；
（4）Secondary centrifuging is separated：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge, liquid phase 2
Into the heavy operation of acid, solid phase 2 separately uses it for anything else.
（5）Acid is heavy：Liquid phase 1 and liquid phase 2 are well mixed, add the ethanol and 1.0 ‰ concentration of substrate of 0.5 ‰ concentration of substrate
Calcium chloride, subsequently into the heavy tank of acid, with salt acid for adjusting pH to 4.7, is settled, and the sedimentation time is 10min；
（6）The heavy centrifugation of acid：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 is reclaimed, and solid phase is aqueous
Rate 55.0%, liquid phase 3 separately uses it for anything else；
（7）Neutralize：Light buck of the solid phase 3 with 4 times will be reclaimed to stir, pH to 6.8-8.0, solid concentration 9.5% is adjusted to
Protein slurry, protein slurry dissolves aging 30min.Wherein light buck is prepared in advance, with water, frozen water and alkali liquor preparing extremely
PH12,20 DEG C of temperature；
（8）Enzyme modification：Protein slurry add steam adjust the temperature to 55 DEG C, be subsequently adding 0.2 ‰ alkali protease, in
Property protease or two kinds of compound enzyme liquids（The U/g of enzyme activity 40,000）, 20min is kept after being well mixed；
（9）Once sterilized flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 10s, 140 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 60 DEG C；
（10）Secondary enzyme modification：Once the protein slurry after sterilized flash distillation adds 0.5 ‰ TG enzymes（Enzyme activity 120U/g）, mixing is
15min is kept after even；
（11）Re-pasteurization is flashed：High-temperature instantaneous sterilization, sterilizing time 5s, sterilized temperature are carried out through the protein slurry of secondary enzyme modification
120 DEG C of degree, subsequently into flash system cooling deodorant, protein slurry temperature control is at 80 DEG C；
（12）Dry：Albumen after sterilization flash distillation is delivered to drying tower and is spray-dried through high-pressure delivery equipment, dried
Albumen powder is reclaimed through cyclone system, obtains soybean protein isolate product.
Embodiment 2
（1）Once extract：Defatted soybean meal and water are pressed 1:10 mixing, 20 DEG C of water temperature, with liquid NaOH adjust pH value to
7.0, it is subsequently adding the alkali protease of 0.1 ‰ concentration of substrate（The U/g of enzyme activity 40,000）, stirring at low speed extraction 40min, mixing speed
60r/min；
（2）Centrifugation：After the completion of once extracting, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Solid phase 1 enters second extraction operation, and liquid phase 1 enters the heavy operation of acid；
（3）Second extraction：Will once extract after solid phase 1 add the light buck of 7 times of dregs of beans amount carry out it is water-soluble, rinsing（It is wherein light
Buck needs to be configured to 20 DEG C with frozen water or steam, water and 30% NaOH, and the light aqueous alkali of PH12 is then added to two
In secondary extractor）, adjust feed liquid PH7.0-8.0, extraction time 10min, mixing speed 60r/min；
（4）Secondary centrifuging is separated：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge, liquid phase 2
Into the heavy operation of acid, solid phase 2 separately uses it for anything else.
（5）Acid is heavy：Liquid phase 1 and liquid phase 2 are well mixed, add the ethanol and 1.0 ‰ concentration of substrate of 0.5 ‰ concentration of substrate
Calcium chloride, subsequently into the heavy tank of acid, with salt acid for adjusting pH to 4.5, is settled, and the sedimentation time is 10min；
（6）The heavy centrifugation of acid：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 is reclaimed, and solid phase is aqueous
Rate 50.0%, liquid phase 3 separately uses it for anything else；
（7）Neutralize：Light buck of the solid phase 3 with 4 times will be reclaimed to stir, pH to 6.8-8.0, solid concentration 9.5% is adjusted to
Protein slurry, protein slurry dissolves aging 30min.Wherein light buck is prepared in advance, with water, frozen water and alkali liquor preparing extremely
PH10,40 DEG C of temperature；
（8）Enzyme modification：Protein slurry add steam adjust the temperature to 60 DEG C, be subsequently adding 0.5 ‰ alkali protease, in
Property protease or two kinds of compound enzyme liquids（The U/g of enzyme activity 40,000）, 20min is kept after being well mixed；
（9）Once sterilized flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 12s, 140 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 65 DEG C；
（10）Secondary enzyme modification：Once the protein slurry after sterilized flash distillation adds 0.8 ‰ TG enzymes（Enzyme activity 120U/g）, mixing is
15min is kept after even；
（11）Re-pasteurization is flashed：High-temperature instantaneous sterilization, sterilizing time 7s, sterilized temperature are carried out through the protein slurry of secondary enzyme modification
120 DEG C of degree, subsequently into flash system cooling deodorant, protein slurry temperature control is at 70 DEG C；
（12）Dry：Albumen after sterilization flash distillation is delivered to drying tower and is spray-dried through high-pressure delivery equipment, dried
Albumen powder is reclaimed through cyclone system, obtains soybean protein isolate product.
Embodiment 3
（1）Once extract：Defatted soybean meal and water are pressed 1:13 mixing, 35 DEG C of water temperature, with liquid NaOH adjust pH value to
8.3, it is subsequently adding the alkali protease of 0.3 ‰ concentration of substrate（The U/g of enzyme activity 40,000）, stirring at low speed extraction 50min, mixing speed
60r/min；
（2）Centrifugation：After the completion of once extracting, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Solid phase 1 enters second extraction operation, and liquid phase 1 enters the heavy operation of acid；
（3）Second extraction：Will once extract after solid phase 1 add the light buck of 7 times of dregs of beans amount carry out it is water-soluble, rinsing（It is wherein light
Buck needs to be configured to 40 DEG C with frozen water or steam, water and 30% NaOH, and the light aqueous alkali of PH13 is then added to two
In secondary extractor）, adjust feed liquid PH7.5-8.5, extraction time 20min, mixing speed 65r/min；
（4）Secondary centrifuging is separated：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge, liquid phase 2
Into the heavy operation of acid, solid phase 2 separately uses it for anything else.
（5）Acid is heavy：Liquid phase 1 and liquid phase 2 are well mixed, add the ethanol and 3.0 ‰ concentration of substrate of 1.0 ‰ concentration of substrate
Calcium chloride, subsequently into the heavy tank of acid, with salt acid for adjusting pH to 4.7, is settled, and the sedimentation time is 10min；
（6）The heavy centrifugation of acid：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 is reclaimed, and solid phase is aqueous
Rate 48.0%, liquid phase 3 separately uses it for anything else；
（7）Neutralize：Light buck of the solid phase 3 with 5 times will be reclaimed to stir, pH to 6.8-8.0, solid concentration is adjusted to
10.0% protein slurry, protein slurry dissolves aging 30min.Wherein light buck is prepared in advance, with water, frozen water and alkali liquor preparing
To PH10, temperature 50 C；
（8）Enzyme modification：Protein slurry add steam adjust the temperature to 50 DEG C, be subsequently adding 0.8 ‰ alkali protease, in
Property protease or two kinds of compound enzyme liquids（The U/g of enzyme activity 40,000）, 20min is kept after being well mixed；
（9）Once sterilized flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 10s, 140 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 60 DEG C；
（10）Secondary enzyme modification：Once the protein slurry after sterilized flash distillation adds 1.0 ‰ TG enzymes（Enzyme activity 120U/g）, mixing is
30min is kept after even；
（11）Re-pasteurization is flashed：High-temperature instantaneous sterilization is carried out through the protein slurry of secondary enzyme modification, sterilizing time 15s is sterilized
120 DEG C of temperature, subsequently into flash system cooling deodorant, protein slurry temperature control is at 75 DEG C；
（12）Dry：Albumen after sterilization flash distillation is delivered to drying tower and is spray-dried through high-pressure delivery equipment, dried
Albumen powder is reclaimed through cyclone system, obtains soybean protein isolate product.
Comparative example
Technological process of the prior art,（1）Once extract：Defatted soybean meal and water are pressed 1:12 mixing, 42 DEG C of water temperature is used
Liquid NaOH adjusts pH value to 7.2, stirring at low speed extraction 60min, mixing speed 60r/min；
（2）Centrifugation：After the completion of once extracting, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Solid phase 1 enters second extraction operation, and liquid phase 1 enters the heavy operation of acid；
（3）Second extraction：The water that raw material weighs 6 times is added in solid phase 1 carries out second extraction, 42 DEG C of water temperature, stirring at low speed extraction
10min, mixing speed 60r/min；
（4）Secondary centrifuging is separated：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge, liquid phase 2
Into the heavy operation of acid, solid phase 2 separately uses it for anything else.
（5）Acid is heavy：Liquid phase 1 and liquid phase 2 enter the heavy tank of acid after mixing, with salt acid for adjusting pH to 4.7, settled, and settle
Time is 10min；
（6）The heavy centrifugation of acid：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 is reclaimed, and solid phase is aqueous
Rate 60%, liquid phase 3 separately uses it for anything else；
（7）Neutralize：Solid phase 3 will be reclaimed to be stirred with the water of 4 times of 30 DEG C of temperature, PH7.5, protein slurry dissolving are adjusted with alkali lye
Aging 60min；
（8）Sterilization flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 10s, 140 DEG C of sterilization temperature, then
Into flash system cooling deodorant, protein slurry temperature control is at 80 DEG C；
（9）Dry：Albumen after sterilization flash distillation is delivered to drying tower and is spray-dried through high-pressure delivery equipment, dried egg
White powder is reclaimed through cyclone system, obtains soybean protein isolate product.
Product colour is detected, detected using leucometer, model WSB-2A, the manufacturer Shanghai sunrise limited public affairs of auspicious instrument
Department.Common process soybean protein isolate product colloid whiteness value 20-30, whiteness value is higher, and product is whiter.
The detection of colloid colour and fish have been carried out to the soybean protein isolate that embodiment 1 and comparative example 1 and market product are obtained
Bean curd applicating evaluating.
Colloid colour is detected
With 40g soybean protein isolate products, 200g frozen water carried out with rich bright K500 regulation machines stirring at low speed it is uniform after high-speed stirred
5min colloids pour into the casing of folding footpath 50mm.Then by intestines body one end tying, driven out of after being put into centrifuge 2500rpm centrifugations 5min
Bubble carries out tying, is put into 90 DEG C of water-baths and keeps 30min.Intestines body is put into normal-temperature water after the completion of boiling is cooled to often
Temperature, colloid cuts length 10mm blocks, and tangent plane whiteness is detected with leucometer
。
Fish bean curd application sensory evaluation
1 portion of soybean protein, 5 portions of frozen water and 2 portions of salad oils are added to cut and mix pot, low speed adjusts 3000r/min and cuts at a high speed after mixing
5min is mixed, adds 3.8 parts of minced fillets, 0.5 part of konjaku flour, 0.5 part of egg white, 0.2 part of ice to cut mix 3min at a high speed, add 0.08 portion of food
With glue, 0.05 part of TG enzyme and appropriate flavouring, low speed is cut and mixes 2min mixings.The material beaten is fitted into 45mm square boxes high simultaneously
Covering preservative film, is put into freezer static 12 hours.The 90 DEG C of boilings of fumigator to 80 DEG C of core temperature of embryo material after the completion of reaction, take
Go out to dry in the air it is cool after cut length and width 45mm, the thin slice of thick 0.8mm.Then vacuumized with vacuum packing machine and packed, it is sterilized through high-pressure sterilizing pot,
119 DEG C of sterilization 20min of condition.
The fish bean curd made carries out taste and flavor and judges by the subjective appreciation personnel 10 being skilled in technique.Marking is used
10 points of rating methods（10 points：Well, 8 points：Preferably, 6 points：Typically, 4 points：It is slightly poor, 2 points：Difference）, take score average
。
The product of the application production, has carried out larger technological break-through as can be seen here on its color, local flavor and sense organ, realizes
Colloid color after the molten water of soy protein products is white, without bad smells such as obvious beany flavors, is applied to mouthfeel after surimi product
Exquisiteness, closer to the characteristic of minced fillet.
Claims (5)
1. a kind of soybean protein isolate processing method, it is characterised in that described method is comprised the following steps：
（1）Once extract：Defatted soybean meal and water are pressed 1:10-15 mixes, 10-55 DEG C of water temperature, and pH is adjusted with liquid NaOH
Value is subsequently adding the alkali protease of the concentration of substrate of 0.1-0.5 ‰, stirring at low speed extraction 40-60min, stirring speed to 7.0-8.5
Degree 60-70r/min；
（2）Centrifugation：After the completion of once extracting, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Solid phase 1 enters second extraction operation, and liquid phase 1 enters the heavy operation of acid；
（3）Second extraction：Will once extract after solid phase 1 add the light buck of 4-8 times of dregs of beans amount carry out it is water-soluble, rinsing, adjust
Feed liquid PH7.0-8.5, extraction time 5-20min, mixing speed 60-70r/min；
（4）Secondary centrifuging is separated：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge, liquid phase 2
Into the heavy operation of acid, solid phase 2 separately uses it for anything else；
（5）Acid is heavy：Liquid phase 1 and liquid phase 2 are well mixed, add the ethanol and the substrates of 0.1-5.0 ‰ of the concentration of substrate of 0.1-1.0 ‰ dense
The calcium chloride of degree, subsequently into the heavy tank of acid, with salt acid for adjusting pH to 4.3-4.8, is settled, and the sedimentation time is 5-20min；
（6）The heavy centrifugation of acid：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 is reclaimed, and solid phase is aqueous
Below rate 55.0%, liquid phase 3 separately uses it for anything else；
（7）Neutralize：Light buck of the solid phase 3 with 3-5 times will be reclaimed to stir, pH to 6.8-8.0, solid concentration is adjusted to
The protein slurry of 8.0-10.0%, protein slurry dissolves aging 10-60min；
Wherein light buck is prepared in advance, with water, frozen water or steam and alkali liquor preparing to PH10-13,10-70 DEG C of temperature；
（8）Enzyme modification：Protein slurry adds steam to adjust the temperature to 50-70 DEG C, is subsequently adding 0.1 ‰ -1 ‰ alkaline egg
White enzyme, neutral proteinase or two kinds of compound enzyme liquids, 5-40min is kept after being well mixed；
（9）Once sterilized flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 2-15s, sterilization temperature 140-
160 DEG C, subsequently into flash system cooling deodorant, protein slurry temperature control is at 50-70 DEG C；
（10）Secondary enzyme modification：Once the protein slurry after sterilized flash distillation adds 0.1 ‰ -1 ‰ TG enzymes, is kept after being well mixed
5-30min；
（11）Re-pasteurization is flashed：High-temperature instantaneous sterilization is carried out through the protein slurry of secondary enzyme modification, sterilizing time 2-15s is killed
110-160 DEG C of bacterium temperature, subsequently into flash system cooling deodorant, protein slurry temperature control is at 50-90 DEG C；
（12）Dry：Albumen after sterilization flash distillation is delivered to drying tower and is spray-dried through high-pressure delivery equipment, dried
Albumen powder is reclaimed through cyclone system, obtains soybean protein isolate product.
2. a kind of soybean protein separation method according to claim 1, it is characterised in that described step（1）Alkaline egg
White its enzyme activity 40,000 of enzyme U/g.
3. a kind of soybean protein separation method according to claim 1, it is characterised in that described step（3）Middle rinsing
In flow, wherein light buck needs to be configured to 10-55 DEG C, the light alkali of PH11-13 with frozen water or steam, water and 30% NaOH
The aqueous solution, is then added in second extraction tank.
4. a kind of soybean protein separation method according to claim 1, it is characterised in that described step（8）In be combined
Its enzyme activity 40,000 of enzyme liquid U/g.
5. a kind of soybean protein separation method according to claim 1, it is characterised in that described step（10）Middle TG enzymes
Its enzyme activity 120U/g.
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| CN201611196940.8A CN106819358A (en) | 2016-12-22 | 2016-12-22 | A kind of soybean protein isolate processing method |
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Cited By (7)
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| CN107348094A (en) * | 2017-08-30 | 2017-11-17 | 山东禹王生态食业有限公司 | A kind of production method of soybean protein isolate |
| CN107789859A (en) * | 2017-11-07 | 2018-03-13 | 山东禹王生态食业有限公司 | A kind of soybean protein isolate multitple extraction system and method |
| CN107950746A (en) * | 2018-01-16 | 2018-04-24 | 山东禹王生态食业有限公司 | A kind of high whiteness soybean protein isolate and preparation method thereof |
| CN109170124A (en) * | 2018-09-25 | 2019-01-11 | 山东禹王生态食业有限公司 | The method of ultrasonic wave added alkalinity extraction soybean protein isolate |
| CN109393142A (en) * | 2018-11-26 | 2019-03-01 | 荣海生物科技有限公司 | A kind of preparation method of modified soybean protein isolate |
| CN110720546A (en) * | 2019-12-04 | 2020-01-24 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
| CN114698723A (en) * | 2022-04-21 | 2022-07-05 | 山东禹王生态食业有限公司 | High-flavor functional soybean protein isolate and production method thereof |
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| CN107348094A (en) * | 2017-08-30 | 2017-11-17 | 山东禹王生态食业有限公司 | A kind of production method of soybean protein isolate |
| CN107789859A (en) * | 2017-11-07 | 2018-03-13 | 山东禹王生态食业有限公司 | A kind of soybean protein isolate multitple extraction system and method |
| CN107950746A (en) * | 2018-01-16 | 2018-04-24 | 山东禹王生态食业有限公司 | A kind of high whiteness soybean protein isolate and preparation method thereof |
| CN109170124A (en) * | 2018-09-25 | 2019-01-11 | 山东禹王生态食业有限公司 | The method of ultrasonic wave added alkalinity extraction soybean protein isolate |
| CN109393142A (en) * | 2018-11-26 | 2019-03-01 | 荣海生物科技有限公司 | A kind of preparation method of modified soybean protein isolate |
| CN110720546A (en) * | 2019-12-04 | 2020-01-24 | 厦门海洋职业技术学院 | Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food |
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| CN114698723A (en) * | 2022-04-21 | 2022-07-05 | 山东禹王生态食业有限公司 | High-flavor functional soybean protein isolate and production method thereof |
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