CN107348094A - A kind of production method of soybean protein isolate - Google Patents
A kind of production method of soybean protein isolate Download PDFInfo
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- CN107348094A CN107348094A CN201710763029.9A CN201710763029A CN107348094A CN 107348094 A CN107348094 A CN 107348094A CN 201710763029 A CN201710763029 A CN 201710763029A CN 107348094 A CN107348094 A CN 107348094A
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 46
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 239000007790 solid phase Substances 0.000 claims abstract description 74
- 239000007791 liquid phase Substances 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- 230000001954 sterilising effect Effects 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 43
- 238000000605 extraction Methods 0.000 claims abstract description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 239000002002 slurry Substances 0.000 claims abstract description 35
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 14
- 230000032683 aging Effects 0.000 claims abstract description 14
- 239000004455 soybean meal Substances 0.000 claims abstract description 14
- 238000000926 separation method Methods 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 9
- 230000033228 biological regulation Effects 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims description 59
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 23
- 239000003513 alkali Substances 0.000 claims description 14
- 238000004062 sedimentation Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002781 deodorant agent Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 8
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 239000007800 oxidant agent Substances 0.000 claims description 4
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000000284 extract Substances 0.000 description 39
- 235000018102 proteins Nutrition 0.000 description 38
- 102000004169 proteins and genes Human genes 0.000 description 38
- 108090000623 proteins and genes Proteins 0.000 description 38
- 238000000034 method Methods 0.000 description 28
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- 238000007599 discharging Methods 0.000 description 22
- 230000008569 process Effects 0.000 description 22
- 238000007701 flash-distillation Methods 0.000 description 16
- 238000001035 drying Methods 0.000 description 15
- 239000000843 powder Substances 0.000 description 14
- 239000000463 material Substances 0.000 description 12
- 239000002994 raw material Substances 0.000 description 9
- 238000005119 centrifugation Methods 0.000 description 8
- 238000002386 leaching Methods 0.000 description 8
- 235000013580 sausages Nutrition 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000013067 intermediate product Substances 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
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- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000006386 neutralization reaction Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
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- 239000000049 pigment Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000000751 protein extraction Methods 0.000 description 2
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- 210000000697 sensory organ Anatomy 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 229910019142 PO4 Inorganic materials 0.000 description 1
- 101710089165 Protein white Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- JKQOBWVOAYFWKG-UHFFFAOYSA-N molybdenum trioxide Chemical compound O=[Mo](=O)=O JKQOBWVOAYFWKG-UHFFFAOYSA-N 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Peptides Or Proteins (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of production method of soybean protein isolate processing, comprises the following steps：(1) by defatted soybean meal and water by weight 1:5 20 mixing, regulation pH value to 78, extraction, separation of solid and liquid obtain solid phase 1 and liquid phase 1；(2) by solid phase 1 and water by weight 1:2 12 mixing carry out second extraction, and separation of solid and liquid obtains solid phase 2 and liquid phase 2；(3) liquid phase 1 and liquid phase 2 adjust pH value to 4.0 4.5 after mixing, and are settled, separation of solid and liquid obtains solid phase 3 and liquid phase 3；(4) by solid phase 3 and light buck by weight 1:PH value is adjusted after 28 mixing to 6.5 8.0, aging；(5) slurries sterilization obtained by step (4) flashed, be dried to obtain soybean protein isolate product.Pale red, excellent flavor is presented in the slurries of gained soybean protein isolate of the invention.
Description
Technical field
The invention belongs to soybean protein deep process technology field, and in particular to a kind of color is partially red, sapid soybean
The production method of protein isolate, the production method continuously neutralized more particularly to soybean protein isolate.
Background technology
Soybean protein isolate is a kind of full price protide food additives produced using low temperature desolventizing Soybean Meal as raw material.Greatly
For protein content more than 90%, amino acid classes have nearly 20 kinds, and contain essential amino acid in beans protein isolate, and it is sought
Support and enrich, be one of kinds of alternative animal protein few in number in vegetable protein without cholesterol.Soybean protein isolate
Sense organ is generally described as being in faint yellow, off-white powder, is visible by naked eyes exogenous impurity.
Soybean protein isolate production typically extracts egg using the heavy technique of alkali soluble acid, raw material dregs of beans through the solution of alkali lye and water
In vain, then acid adding is waiting point pH4.5 or so to reclaim albumen, then certain dense with alkali lye and water soluble protein to pH6.5-8.0
The protein solution of degree, after high-temperature instantaneous sterilization and flash distillation remove raw meat, powdery soybean protein isolate product is produced using high-pressure fog.
As CN 1282525A disclose it is a kind of extract soybean protein isolate technique, comprise the following steps：(1), alkali soluble leaches albumen：
It is 1 by ratio of weight and the number of copies by the raw material-defatted soybean meal for extracting soybean protein isolate and water:10-15 ratio is mixed
Close, adjust pH to 7.0-8.0, be sufficiently mixed under the conditions of 50 DEG C -60 DEG C, kept for 20-30 minutes；(2), filter：By above-mentioned solution
Filtered, gained liquid phase substance is A liquid；It is 1 that ratio of weight and number is added in gained filter residue:10-15 water, it is B liquid after mixing；
(3), digest：Above-mentioned B liquid is adjusted into pH to 7.0-7.4, under the conditions of 45 DEG C -70 DEG C, protease is added, is sufficiently mixed, keep 20-
30 minutes；(4), the above-mentioned solution for adding protease is filtered in filtering, and gained liquid phase substance is C liquid；(5), hypervelocity separation
The A liquid and C liquid are mixed, after being centrifuged with ultracentrifuge, retain liquid phase substance；(6), the heavy separation of acid separates above-mentioned hypervelocity
After the liquid phase substance of gained adjusts pH to 4.3-4.6, separated in seperator, retain deposit；(7), neutralize and reconcile gained deposition
Thing pH to 7.0, obtains soybean protein isolate.
Soybean protein isolate is widely used in meat products, albumen vegetarian diet, Flour product, beverage product and health functional food etc.
Field, different application field are also different to the demand of albumen.Routine thinks that the outward appearance of soybean protein isolate should be faint yellow
Or milky, on the one hand it is to be similar to the color of soybean in itself, the use being on the other hand more beneficial in different application field.
Wherein, in meat products, especially with the meat products to take on a red color of the productions such as pork, beef, chicken and mutton, if soybean protein
Certain red is presented, if there is preferable brightness, can preferably be applied in these food, not only product colour is more preferable,
And the usage amount of pigment is reduced, cost also has reduction.
However, market protein product standard is still faint yellow, off-white powder now, it is red or light red without sense organ
The soybean protein isolate product of color.But in soybean protein isolate production process, certain situation can cause product to become red.
Such as if the equipment, body and the pipeline that are contacted with material can cause material microbial growth without cleaning for a long time,
Its metabolic activity can produce some red materials or the more caused enzyme material catalysis Polyphenols for being capable of catalysis oxidation etc.
Oxidation reaction occurs for material, causes protein product pale red occur.In addition, material long can cause egg in the residence time of system
There is pale red in white product.What is typically occurred under the conditions of both reacts while can cause the decline of protein product quality, mainly
Be microorganism growth and breeding can be in decomposing materials carbohydrate, protein etc. material, metabolism produce other bad
Flavor substance.
The content of the invention
Therefore, it is an object of the invention to provide a kind of production method of soybean protein isolate processing.Gained of the invention is big
Pale red, excellent flavor is presented in the slurries of beans protein isolate.
For the above-mentioned purpose, the present invention adopts the following technical scheme that：
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) by defatted soybean meal and water by weight 1:5-20 is mixed, regulation pH value to 7.0-8.0, extraction, solid-liquid point
From solid phase 1 and liquid phase 1；
(2) by solid phase 1 and water by weight 1:2-12 mixing carries out second extraction, and separation of solid and liquid obtains solid phase 2 and liquid phase 2；
(3) liquid phase 1 and liquid phase 2 adjust pH value to 4.0-4.5 after mixing, and are settled, separation of solid and liquid obtains solid phase 3 and liquid phase
3；The material such as Polyphenols is easier that oxidation reaction occurs when intermediate products pH is relatively low in soybean protein isolate production process, therefore,
Intermediate products pH is unsuitable high, and the especially heavy pH of acid need to be controlled in 4.0-4.5；
(4) by solid phase 3 and light buck by weight 1:PH value is adjusted after 2-8 mixing to 6.5-8.0, aging；
(5) slurries sterilization obtained by step (4) flashed, be dried to obtain soybean protein isolate product.
Preferably, the weight of defatted soybean meal and water ratio is 1 in step (1):10-15.
Preferably, the temperature of water is 50-55 DEG C.
Preferably, regulation pH value is carried out using NaOH solution.
Preferably, the time of extraction is more than 30min, preferably 40-60min.
Preferably, it is extracted under stirring at low speed and carries out, preferably mixing speed is 60-70r/min.
Preferably, the weight ratio of solid phase 1 and water is 1 in step (2):4-8.
Preferably, the temperature of water is 50-55 DEG C.
Preferably, the time of extraction is more than 5min, preferably 10-20min.
Preferably, it is extracted under stirring at low speed and carries out, preferably mixing speed is 60-70r/min.
Preferably, regulation pH value is carried out using hydrochloric acid in step (3).
Preferably, the time of sedimentation is more than 5min, preferably 10-20min.
Preferably, added during sedimentation one kind or two or more in the oxidants such as hydrogen peroxide, chlorine dioxide, sodium hypochlorite, ozone
Combination, addition 1-100mg/L.Reaction rate can be improved by selectively adding oxidant, preferably in the heavy process of this acid
Add, because Partial Protein denaturation precipitation can be caused by being added in abstraction process, can not effectively extract, add loss of proteins,
And added in following neutralization step because protein concentration is high, regional protein reaction of degeneration (RD) easily occurs, causes product unstable.
Preferably, the moisture content of solid phase 3 is below 60.0%.
Preferably, solid phase 3 and light buck are 1 by weight in step (4):3-5.Solid phase 3 and light buck is mixed herein
The light buck that can be prepared by being directly added into solid phase 3 is closed, is added to after can also first solid phase 3 be mixed with water in concentrated base
Realize.
Preferably, the time of aging is more than 20min, preferably 40-60min.
Preferably, light buck is with water, steam and alkali liquor preparing to pH10-13,50-55 DEG C of temperature.
The concentration general 30% or so of production alkali lye, such as 20-40%, therefore in this neutralization step, preferably by alkali lye
PH10-13 is formulated into, ensures that neutralizing protein liquid remains relatively low pH.
Alkali lye is usually solution one or more in sodium oxide molybdena, potassium hydroxide, calcium hydroxide.
Light buck need to be prepared in advance.
It is very important to ensure suitable extraction, sedimentation in the present invention and neutralize ageing time, and time deficiency can reduce
Effect, overlong time can have microbial growth and cause deterioration in quality.
Preferably, the temperature of sterilization is 140-160 DEG C in step (5), the time 2-15s of sterilization.
Preferably, the slurries after sterilization enter flash system cooling deodorant, and slurry temperature is controlled at 75-90 DEG C.
Preferably, dry as spray drying.
As a preferred embodiment, the albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and sprayed
Dry, dried albumen powder reclaims through cyclone system, obtains soybean protein isolate product.
Separation of solid and liquid can be carried out by the separation means of routine in the present invention, enter the means such as filtering, press filtration, centrifugation, preferably
Carried out by centrifuging, more preferably carried out using Horizontal spiral discharging centrifuge.
Once defoamer or the material containing defoaming action component must not be added in extraction and second extraction technique.Soybean point
Foam from the intermediate products in protein manufacturing process can increase contact area with air more, be more beneficial for oxidation occurs anti-
Should, therefore, in intermediate products be in process of production not suitable for adding defoamer.
Preferably, the production method of the present invention comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:10-15 is mixed, 50-55 DEG C of water temperature, is adjusted with liquid NaOH
PH value is saved to 7-8, stirring at low speed extraction 40-60min, mixing speed 60-70r/min；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water that 4-8 times of raw material weight is added in solid phase 1 carries out second extraction, 50-55 DEG C of water temperature, low speed
Stirring and leaching 10-20min, mixing speed 60-70r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to be settled to 4.0-4.5,
Sedimentation time is 10-20min, and alternative adds the oxidants such as hydrogen peroxide, chlorine dioxide, sodium hypochlorite, ozone；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Below moisture content 60.0%, 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, be adjusted to pH to 6.5-8.0 protein milk
Liquid, protein slurry dissolving aging 40-60min；Wherein light buck is prepared in advance, with water, steam and alkali liquor preparing to pH10-13,
50-55 DEG C of temperature；
(8) sterilization flash distillation：Step (7) is neutralized into the good protein slurry of aging through high-temperature instantaneous sterilization, sterilizing time 2-
15s, 140-160 DEG C of sterilization temperature, subsequently into flash system cooling deodorant, protein slurry temperature control is at 75-90 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
Extracting protein extraction temperature general control in routine protein processing technology, preferably 44-48 DEG C, can at 40-55 DEG C
Enough ensure the extraction efficiency of albumen, while keep energy consumption in relatively low level.50-55 DEG C of protein extraction process choice of the present invention,
In higher Extracting temperature, the recovery rate and extraction efficiency of albumen, and Polyphenols etc. in this temperature range are not only increased
The material for easily becoming red is easier that oxidation reaction occurs, and can allow protein slurry that pale red is presented；Ensure suitably to carry simultaneously
The time is taken, settled and neutralized, substantially reduces microbial growth, so as to ensure product quality.Ensure suitable extraction, sedimentation
And the neutralization time is very important, time deficiency meeting reducing effect, overlong time can have microbial growth and cause to produce
Product quality decline.
Brief description of the drawings
Fig. 1 is the soybean protein isolate process chart of one embodiment of the invention.
Embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for help and understands the present invention, is not construed as the concrete restriction to the present invention.
Shown in the visible Fig. 1 of soybean protein isolate process chart.
Product colour detects, and is detected using Hunter whiteness detection device color difference meter, model ZE6000, manufacturer Nippon
Denshoku。
Common process soybean protein isolate product colour a values 1.5-3.0, a value is higher, and product is redder.
Embodiment 1
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:12 mixing, 50 DEG C of water temperature, pH value is adjusted with liquid NaOH
To 7.2, stirring at low speed extracts 50min, mixing speed 60r/min；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water progress second extraction that raw material weighs 6 times, 50 DEG C of water temperature, stirring at low speed are added in solid phase 1
Extract 15min, mixing speed 60r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to be settled, settled to 4.3
Time is 15min；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Moisture content 58%, liquid phase 3 separately use it for anything else；
(7) neutralize：Recovery solid phase 3 and the water of 4 times of temperature 50 Cs are stirred, are then gradually adding certain concentrated base
In, adjust to pH7.5, protein slurry dissolving aging 50min；
(8) sterilization flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 10s, 150 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 85 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
Embodiment 2
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:12 mixing, 55 DEG C of water temperature, pH value is adjusted with liquid NaOH
To 7.2, stirring at low speed extracts 50min, mixing speed 60r/min.Then extract solution is centrifuged, obtains the He of solid phase 1
Liquid phase 1；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water progress second extraction that raw material weighs 6 times, 55 DEG C of water temperature, stirring at low speed are added in solid phase 1
Extract 15min, mixing speed 60r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to be settled, settled to 4.3
Time is 15min.Then the heavy liquid of acid is centrifuged, obtains solid phase 3 and liquid phase 3, liquid phase 3 is otherwise utilized；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Moisture content 58%, liquid phase 3 separately use it for anything else；
(7) neutralize：Light buck of the solid phase 3 with 4 times will be reclaimed to stir, be adjusted to pH to 7.5 protein slurry, albumen
Slurry dissolved aging 50min.Wherein light buck is prepared in advance, with water, steam and alkali liquor preparing to pH10-13,55 DEG C of temperature；
(8) sterilization flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 10s, 150 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 85 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
Embodiment 3
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:12 mixing, 50 DEG C of water temperature, pH value is adjusted with liquid NaOH
To 7.2, stirring at low speed extracts 50min, mixing speed 60r/min.Then extract solution is centrifuged, obtains the He of solid phase 1
Liquid phase 1；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water progress second extraction that raw material weighs 6 times, 50 DEG C of water temperature, stirring at low speed are added in solid phase 1
Extract 15min, mixing speed 60r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to 4.3, while add 50ppm
Hydrogen peroxide is well mixed, and then carries out 15min sedimentation reactions.Then the heavy liquid of acid is centrifuged, obtains solid phase 3 and liquid phase
3, liquid phase 3 is otherwise utilized；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Moisture content 58%, liquid phase 3 separately use it for anything else；
(7) neutralize：Light buck of the solid phase 3 with 4 times will be reclaimed to stir, be adjusted to pH to 7.5 protein slurry, albumen
Slurry dissolved aging 50min.Wherein light buck is prepared in advance, with water, steam and alkali liquor preparing to pH10-13, temperature 50 C；
(8) sterilization flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 10s, 150 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 85 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
Embodiment 4
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:8 mixing, 52 DEG C of water temperature, with liquid NaOH adjust pH value to
7.9, stirring at low speed extraction 30min, mixing speed 70r/min.Then extract solution is centrifuged, obtains solid phase 1 and liquid
Phase 1；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water progress second extraction that raw material weighs 3 times, 54 DEG C of water temperature, stirring at low speed are added in solid phase 1
Extract 5min, mixing speed 70r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to 4.1, while add 10ppm
Sodium hypochlorite is well mixed, and then carries out 20min sedimentation reactions.Then the heavy liquid of acid is centrifuged, obtains solid phase 3 and liquid
Phase 3, liquid phase 3 are otherwise utilized；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Moisture content 55%, liquid phase 3 separately use it for anything else；
(7) neutralize：Light buck of the solid phase 3 with 2 times will be reclaimed to stir, be adjusted to pH to 6.5 protein slurry, albumen
Slurry dissolved aging 20min.Wherein light buck is prepared in advance, with water, steam and alkali liquor preparing to pH10-13,52 DEG C of temperature；
(8) sterilization flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 15s, 140 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 90 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
Embodiment 5
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:18 mixing, 54 DEG C of water temperature, pH value is adjusted with liquid NaOH
To 7.0, stirring at low speed extracts 60min, mixing speed 65r/min.Then extract solution is centrifuged, obtains the He of solid phase 1
Liquid phase 1；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water progress second extraction that raw material weighs 10 times, 54 DEG C of water temperature, stirring at low speed are added in solid phase 1
Extract 20min, mixing speed 65r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to 4.5, while add 100ppm
Sodium hypochlorite is well mixed, and then carries out 5min sedimentation reactions.Then the heavy liquid of acid is centrifuged, obtains solid phase 3 and liquid
Phase 3, liquid phase 3 are otherwise utilized；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Moisture content 55%, liquid phase 3 separately use it for anything else；
(7) neutralize：Light buck of the solid phase 3 with 2 times will be reclaimed to stir, be adjusted to pH to 8.0 protein slurry, albumen
Slurry dissolved aging 60min.Wherein light buck is prepared in advance, with water, steam and alkali liquor preparing to pH10-13,54 DEG C of temperature；
(8) sterilization flash distillation：In the protein slurry become reconciled through high-temperature instantaneous sterilization, sterilizing time 2s, 160 DEG C of sterilization temperature,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 75 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
Comparative example
A kind of production method of soybean protein isolate processing, comprises the following steps：
(1) once extract：Defatted soybean meal and water are pressed 1:12 mixing, 42 DEG C of water temperature, pH value is adjusted with liquid NaOH
To 7.2, stirring at low speed extracts 60min, mixing speed 60r/min；
(2) once centrifuge：After the completion of once extracting, extract solution is subjected to centrifugation point with Horizontal spiral discharging centrifuge
From solid phase 1 enters second extraction process, and liquid phase 1 enters the heavy process of acid；
(3) second extraction：The water progress second extraction that raw material weighs 6 times, 42 DEG C of water temperature, stirring at low speed are added in solid phase 1
Extract 10min, mixing speed 60r/min；
(4) secondary centrifuging separates：After the completion of two leachings, extract solution is centrifuged with Horizontal spiral discharging centrifuge,
Liquid phase 2 enters the heavy process of acid, and 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, add salt acid for adjusting pH to be settled, settled to 4.7
Time is 5min；
(6) acid is heavy centrifuges：The heavy liquid of acid is centrifuged with Horizontal spiral discharging centrifuge, and solid phase 3 reclaims, solid phase
Moisture content 58%, liquid phase 3 separately use it for anything else；
(7) neutralize：The water for reclaiming solid phase 3 and 4 times of 42 DEG C of temperature is stirred, is then gradually adding certain concentrated base
In, adjust to pH7.5, protein slurry dissolving 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,
Subsequently into flash system cooling deodorant, protein slurry temperature control is at 75 DEG C；
(9) dry：Albumen after sterilization flash distillation is delivered to drying tower through high-pressure delivery equipment and is spray-dried, after drying
Albumen powder reclaimed through cyclone system, obtain soybean protein isolate product.
The soybean separation protein white powder body colour value of experimental example 1 detects and flavor evaluation
The soybean protein isolate obtained to embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5 and comparative example 1
Colour detection and flavor evaluation are carried out, wherein colour detection is using the electric industrial ZE6000 types chromascope of color of Japan.Wind
Taste evaluation albumen powder and distilled water prepare 5% solution, are judged by the subjective appreciation personnel 10 being skilled in technique.Marking
Using 10 points of (10 points of rating methods：Well, 8 points：Preferably, 6 points：Typically, 4 points：It is slightly poor, 2 points：Difference), score average is taken, is as a result seen
Shown in table 1.By table 1, it is apparent that soy meal protein isolate color pale red produced by the invention, excellent flavor.
Table 1
L represents brightness, and numerical value gets over Gao Yueliang, whiter；A values are higher, and representative is redder；B values represent yellow and got over to blueness, numerical value
Low color is more blue, and numerical value is higher, and representative is more yellow.
The soybean protein isolate ham sausage applicating evaluating of experimental example 2
The soybean protein isolate obtained to embodiment 2 and comparative example 1 has carried out the applicating evaluating of ham sausage, and with commercially available fire
Leg intestines product is contrasted.
1 portion of soybean protein, 5 portions of frozen water are added to cut and mix pot, regulation 3000r/min, which is cut at a high speed, after low speed mixes mixes
2.5min, 1.9 parts of pig fertilizer fat are added, continue to cut at a high speed and mix 1.5min.Then add 0.07 portion of monosodium glutamate, 0.3 portion of salt, 0.05 part
Yeast extract, 0.12 part of flavouring powder, 0.03 part of pork essence, 0.03 part of red kojic rice powder, 0.01 part of temptation are red, 0.7 part of OK a karaoke club
Glue, 0.05 part of composite phosphate, 0.05 part of sodium iso-vc, 3 parts of starch and remaining frozen water, continue to cut at a high speed and mix 2.5min, then add
Enter 9.3 parts of chicken fillings twisted in advance cut mix 2min mixing.The material beaten loads folding footpath 55mm plastics ham sausage intestines
Clothing, button is beaten by length 18cm.The ham sausage irrigated is put into high-pressure sterilizing pot sterilization, and 121 DEG C are sterilized 20min, and then cold water drops
Temperature is to normal temperature.
The ham sausage made cuts the thick thin slices of 3mm, equally with ZE6000 types chromascope detection colour.It is simultaneously ripe by technology
Experienced subjective appreciation personnel 10 carry out mouthfeel and judged, and overall beat is carried out in terms of the hardness of products taste, elasticity and toughness 3
Point.Marking uses 10 points of (10 points of rating methods：Well, 8 points：Preferably, 6 points：Typically, 4 points：It is slightly poor, 2 points：Difference), take fraction to be averaged
Value, acquired results see the table below shown in 2.
Table 2
Market product 1 and 2 is different types of double ham sausage that converge of supermarket's purchase.
From Table 2, it can be seen that the ham sausage made of embodiment of the present invention color in identical pigment addition is more preferable, L,
A, b value have identical implication with above-mentioned, and a values are higher, and representative is redder.Therefore, red color can be reduced when obtaining identical color
The addition of element.
Obviously, above-described embodiment is only intended to clearly illustrate example, and is not the restriction to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change thus extended out or
Among changing still in the protection domain of the invention.
Claims (10)
1. a kind of production method of soybean protein isolate processing, comprises the following steps：
(1) by defatted soybean meal and water by weight 1:5-20 is mixed, regulation pH value to 7.0-8.0, extraction, and separation of solid and liquid obtains
Solid phase 1 and liquid phase 1；
(2) by solid phase 1 and water by weight 1:2-12 mixing carries out second extraction, and separation of solid and liquid obtains solid phase 2 and liquid phase 2；
(3) liquid phase 1 and liquid phase 2 adjust pH value to 4.0-4.5 after mixing, and are settled, separation of solid and liquid obtains solid phase 3 and liquid phase 3；
(4) by solid phase 3 and light buck by weight 1:PH value is adjusted after 2-8 mixing to 6.5-8.0, aging；
(5) slurries sterilization obtained by step (4) flashed, be dried to obtain soybean protein isolate product.
2. production method according to claim 1, it is characterised in that the weight of defatted soybean meal and water in step (1)
Than for 1:10-15；
Preferably, the temperature of water is 50-55 DEG C；
Preferably, regulation pH value is carried out using NaOH solution.
3. production method according to claim 1 or 2, it is characterised in that in step (1) time of extraction for 30min with
On, preferably 40-60min；
Preferably, it is extracted under stirring at low speed and carries out, preferably mixing speed is 60-70r/min.
4. according to the production method described in claim any one of 1-3, it is characterised in that solid phase 1 and the weight of water in step (2)
Than for 1:4-8；
Preferably, the temperature of water is 50-55 DEG C.
5. according to the production method described in claim any one of 1-4, it is characterised in that the time of extraction is in step (2)
More than 5min, preferably 10-20min；
Preferably, it is extracted under stirring at low speed and carries out, preferably mixing speed is 60-70r/min.
6. according to the production method described in claim any one of 1-5, it is characterised in that regulation pH value uses salt in step (3)
Acid is carried out；
Preferably, the time of sedimentation is more than 5min, preferably 10-20min；
Preferably, group one kind or two or more in the oxidants such as hydrogen peroxide, chlorine dioxide, sodium hypochlorite, ozone is added during sedimentation
Close, addition 1-100mg/L；
Preferably, the moisture content of solid phase 3 is below 60.0%.
7. according to the production method described in claim any one of 1-6, it is characterised in that solid phase 3 is pressed with light buck in step (4)
Weight ratio is 1:3-5；
Preferably, the time of aging is more than 20min, preferably 40-60min.
8. according to the production method described in claim any one of 1-7, it is characterised in that light buck is with water, steamed in step (4)
Vapour and alkali liquor preparing are to pH10-13,50-55 DEG C of temperature.
9. according to the production method described in claim any one of 1-8, it is characterised in that the temperature of sterilization is in step (5)
140-160 DEG C, the time 2-15s of sterilization.
10. according to the production method described in claim any one of 1-9, it is characterised in that the slurries after being sterilized in step (5) enter
Enter flash system cooling deodorant, slurry temperature is controlled at 75-90 DEG C；
Preferably, dry as spray drying.
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