CN107410667B - Processing method of soybean protein isolate with low starch content or without starch - Google Patents
Processing method of soybean protein isolate with low starch content or without starch Download PDFInfo
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- CN107410667B CN107410667B CN201710592422.6A CN201710592422A CN107410667B CN 107410667 B CN107410667 B CN 107410667B CN 201710592422 A CN201710592422 A CN 201710592422A CN 107410667 B CN107410667 B CN 107410667B
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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 invention discloses a processing method of soybean protein isolate with low starch content or without starch, which comprises the following specific processing steps of soybean meal extraction, starch degradation, starch separation, curd neutralization, sterilization and drying. The soybean protein isolate obtained by the invention has extremely low or no starch content, and the product has wide application range, thereby better expanding the application range of the soybean protein isolate.
Description
Technical Field
The invention relates to a processing technology of soybean protein, in particular to a processing method of soybean protein isolate with low starch content or no starch.
Background
The production process of soybean protein isolate adopts the principles of alkali dissolution and acid precipitation to make separation production. The principle of alkali dissolution is that protein is dissolved in alkalescent water to realize the separation of soybean fiber and soybean protein, then the separation is carried out at isoelectric points of the protein, the soybean protein is precipitated, and micromolecule sugar and albumin are separated.
In the actual production process, the soybean meal is dissolved, extracted, added with acid for precipitation, added with alkali for neutralization, sterilized, finally dried, and the moisture in protein liquid is removed to prepare dry powder. In actual processing, the influence on the content of starch is limited, and the starch can remain in the protein to a certain degree.
Starch is not a controlling factor in the production of conventional soy protein, and therefore the protein contains a certain amount of starch. Aiming at the starch problem, a large number of samples are sampled and tested, and the content is more than 4% when the acid method is adopted for detection according to the national standard, and the content is more than 1% when the enzyme method is adopted for detection.
The high starch content limits the use of the protein in certain applications. For example, most conventional meat products, some manufacturers place strict requirements on starch in protein isolate when producing starch-free products; the infant milk powder and the milk powder also put forward definite requirements on the content of starch in the products; in addition, in the field of pet foods and the like, there is a demand for starch in protein.
Aiming at the limitations in the existing protein production process and the requirements of numerous application fields on the content of starch in protein, the invention optimizes the protein production design scheme, improves the production process and redesigns the protein production flow. The present invention can reduce the starch content in soybean protein to 0.5% or less (acid method), and can fail to detect it by enzymatic detection.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing method of soybean protein isolate with low starch content or no starch, which overcomes the defects in the existing protein isolate processing and production process, adopts an optimally designed process to produce the processing method of the starch-free protein isolate, and solves the technical problem of reducing the starch content in the protein to the minimum or not.
The invention is realized by the following technical scheme, and provides a processing method of soybean protein isolate with low starch content or no starch, which comprises the following operation steps:
(1) extracting bean pulp: extracting at a water-material ratio of 12:1, adjusting the pH value of alkaline water to 7.5 +/-0.5, separating after extraction, removing components insoluble in the alkaline water, separating, and removing bean dregs and partial starch to obtain a soybean protein extract liquid after dregs removal;
(2) starch degradation: the soybean extract liquid after deslagging enters a heating pipeline to carry out gelatinization treatment on soybean starch, the gelatinized extract liquid enters a mixer added with enzyme and enters an enzymolysis tank for enzymolysis, the temperature of the enzymolysis tank is kept within the optimal temperature of proper amylase, and the enzymolysis liquid is kept for 30-40 min;
(3) starch separation: the enzymatic hydrolysate obtained in the step (2) enters an acid precipitation tank for acid precipitation treatment, then enters a horizontal centrifuge for 1-time separation, primarily separates saccharides, then primarily separates liquid, enters a temporary storage tank, adds water for stirring, ensures that the liquid stays in the tank for 10-15min, and enters the centrifuge for 2-time separation to finally obtain curd with very low starch content or without starch;
(4) curd neutralization: adding water into the curd, and neutralizing to obtain a neutralized solution;
(5) and (3) sterilization and drying: sterilizing, drying and packaging to obtain the starch-free soybean protein isolate.
The novel protein product prepared by the method is starch-free protein, and the protein is suitable for milk powder products, starch-free products and pet products, so that the application range of the protein is expanded.
Preferably, in the step (1), the extraction temperature is adjusted to 45-50 ℃, the stirring is carried out for 70r/min, and the extraction is carried out for 30-35 min.
Preferably, in the step (2), the temperature of the extraction liquid after heating is 80-85 ℃, the heating time is ensured for 1min, and then the extraction liquid enters a condenser for condensation treatment, and the temperature is reduced to 50-55 ℃.
Preferably, the enzymolysis temperature is 50-55 deg.C, and the time is 30-40 min.
Preferably, in step (2), the enzyme added to the mixer is one of 5% amylase or alpha amylase or high temperature amylase.
Preferably, in the step (3), the pH value of the acid precipitation is adjusted to 4.4-4.6, and the acid precipitation is carried out for 25-30 min.
Preferably, in the step (3), water is added into the temporary storage tank according to the material-water ratio of 2:1, and the stirring speed is 40 r/min.
Preferably, in the step (4), the pH is adjusted to 7.0. + -. 0.2 at the time of neutralization treatment.
Preferably, in the step (5), the sterilization temperature is 130-140 ℃, and the drying temperature is 160-170 ℃.
The invention has the advantages of
The soybean protein isolate obtained by the invention has extremely low or no starch content, and the product has wide application range, thereby better expanding the application range of the soybean protein isolate.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The application of the principles of the present invention will now be described in further detail with reference to specific embodiments.
Example 1:
(1) extracting bean pulp: extracting at a water-material ratio of 12:1, adjusting pH of alkaline water to 7.5, adjusting extraction temperature to 45 deg.C, stirring for 70r/min, extracting for 30min, and separating to remove components insoluble in alkaline solution such as bean dregs to obtain soybean protein extract;
(2) starch degradation: heating the extract in a heating pipeline by using steam, keeping the temperature of the heated extract at 80 ℃, ensuring the heating time to be 1min, then condensing the extract in a condenser, reducing the temperature to 50 ℃, allowing the gelatinized extract to enter an enzymolysis tank for enzymolysis by using fungal amylase or alpha amylase at 50 ℃ for 30min, wherein the addition amount is 5%;
(3) starch separation: and (4) allowing the enzymolysis liquid to enter an acid precipitation tank, adding acid to adjust the pH to 4.4, and precipitating for 25min to precipitate protein. And pumping the acid precipitation mixture into a No. 1 acid precipitation separator by using a rotor pump for primary separation to obtain primary curd, pumping the curd into a dissolving tank, dissolving again according to the material-water ratio of 2:1, and stirring at the speed of 40r/min to ensure that the material liquid stays in the tank for 10 min. Finally pumping into a No. 2 separator for secondary separation to obtain final curd;
(4) curd neutralization: adding water into the curd, neutralizing, and adjusting the pH to 7.0 to obtain a neutralized solution;
(5) and (3) sterilization and drying: neutralizing the solution, sterilizing at 130 deg.C, cooling, drying at 160 deg.C, separating with cyclone separator, collecting, packaging into powder.
Example 2:
(1) extracting bean pulp: extracting at a water-material ratio of 12:1, adjusting the pH value of alkaline water to 8.0, adjusting the extraction temperature to 50 ℃, stirring for 70r/min, and extracting for 35 min. Then a horizontal separator is carried out to separate and remove components which are insoluble in alkali liquor, such as bean dregs, and the like, so as to obtain soybean protein extract liquor;
(2) starch degradation: heating the extract in heating pipeline with steam at 85 deg.C for 1min, allowing the gelatinized extract to enter enzymolysis tank for enzymolysis with high temperature amylase at 85 deg.C for 40min, with the addition amount of 3%;
(3) starch separation: and (3) allowing the enzymatic hydrolysate to enter an acid precipitation tank, adding acid to adjust the pH value to 4.6, precipitating for 30min to precipitate protein, pumping the acid precipitation mixture into a No. 1 acid precipitation separator by using a rotor pump for primary separation, performing primary curd, pumping the curd into a dissolving tank, dissolving again according to the material-water ratio of 2:1, and stirring at the speed of 40r/min to ensure that the material liquid stays in the tank for 15 min. Finally pumping into a No. 2 separator for secondary separation to obtain final curd;
(4) curd neutralization: adding water into the curd, neutralizing, and adjusting the pH to 7.2 to obtain a neutralized solution;
(5) and (3) sterilization and drying: neutralizing the solution, sterilizing at 140 deg.C, cooling, drying at 170 deg.C, separating with cyclone separator, collecting, packaging into powder.
Example 3:
(1) extracting bean pulp: extracting at water-material ratio of 12:1, adjusting pH of alkaline water to 7.8, adjusting extraction temperature to 48 deg.C, stirring for 70r/min, and extracting for 32 nin. Then a horizontal separator is carried out to separate and remove components which are insoluble in alkali liquor, such as bean dregs, and the like, so as to obtain soybean protein extract liquor;
(2) acid precipitation separation: the extract liquid enters an acid precipitation tank, acid is added to adjust the pH value to 4.5, the acid precipitation time is 30min, protein is precipitated, and then a rotor pump is adopted to pump the acid precipitation mixture into an acid precipitation separator for separation to obtain curd;
(3) curd neutralization: adding water into the curd, neutralizing, and adjusting the pH to 7.1 to obtain a neutralized solution;
(4) and (3) sterilization and drying: neutralizing the solution, sterilizing at 135 deg.C in a sterilizer, cooling, drying at 165 deg.C, collecting with cyclone separator, and packaging to obtain the final product powder.
The starch content of the soybean protein isolate in the embodiment is detected by adopting an enzyme method and an acid method shown in GB/T5009.9-2008: the results are shown in Table 1.
TABLE 1 comparison of starch content in soy protein isolate
| Categories | Class of enzyme | Acid starch content | Starch content of the enzyme method |
| Example 1 | Fungal amylases or alpha amylases | 0.51% | 0 |
| Example 2 | High temperature amylase | 0.43% | 0 |
| Embodiment 3 | Untreated | 4.0% | 1.0% |
Of course, the above description is not limited to the above examples, and the undescribed technical features of the present invention can be implemented by or using the prior art, and will not be described herein again; the above embodiments are merely for illustrating the technical solutions of the present invention and not for limiting the present invention, and the present invention has been described in detail with reference to the preferred embodiments, and those skilled in the art should understand that changes, modifications, additions or substitutions which are made by those skilled in the art within the spirit of the present invention are also within the scope of the claims of the present invention.
Claims (1)
1. A method for processing soybean protein isolate with low starch content or no starch, which is characterized by comprising the following steps: the operation steps are as follows:
(1) extracting bean pulp: extracting at a water-material ratio of 12:1, adjusting pH to 7.5 + -0.5 with alkaline water, separating after extraction, removing components insoluble in alkaline water, separating, and removing bean dregs and partial starch to obtain soybean protein extract liquid after dregs are removed;
(2) starch degradation: the soybean extract after deslagging enters a heating pipeline to carry out gelatinization treatment on soybean starch, the gelatinized extract enters a mixer added with enzyme to be mixed and then enters an enzymolysis tank for enzymolysis, and the temperature of the enzymolysis tank is kept within the optimal temperature of proper amylase;
(3) starch separation: the enzymatic hydrolysate obtained in the step (2) enters an acid precipitation tank for acid precipitation treatment, then enters a horizontal centrifuge for 1-time separation, primarily separates saccharides, then enters a temporary storage tank, is added with water for stirring, ensures that the feed liquid stays in the tank for 10-15min, then enters the centrifuge for 2-time separation, and finally obtains curd with very low starch content or without starch;
(4) curd neutralization: adding water into the curd, and neutralizing to obtain a neutralized solution;
(5) and (3) sterilization and drying: sterilizing, drying and packaging to obtain the starch-free soybean protein isolate;
in the step (1), the extraction temperature is adjusted to 45-50 ℃, the stirring speed is 70r/min, and the extraction time is 30-35 min;
in the step (2), the temperature of the heated extraction liquid is 80-85 ℃, the heating time is ensured to be 1min, and then the extraction liquid enters a condenser for condensation treatment, and the temperature is reduced to 50-55 ℃;
in the step (2), the enzymolysis temperature is 50-55 ℃, and the time is 30-40 min;
in the step (2), the enzyme added into the mixer is amylase;
in the step (3), the pH value of acid precipitation is adjusted to 4.4-4.6, and the acid precipitation is carried out for 25-30 min;
in the step (3), water is added into the temporary storage tank according to the material-water ratio of 2:1, and the stirring speed is 40 r/min;
in the step (4), during neutralization treatment, the pH is adjusted to 7.0 +/-0.2;
in the step (5), the sterilization temperature is 130-140 ℃, and the drying temperature is 160-170 ℃.
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| CN101735313A (en) * | 2009-12-31 | 2010-06-16 | 山东万得福实业集团有限公司 | Preparation method of soybean protein isolate with low ash content |
| CN102150737B (en) * | 2011-04-12 | 2012-10-03 | 江南大学 | Method for preparing high-purity rice protein and acquired products by using same |
| 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 |
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