CN115843918B - Vegetable protein applied to nephrosis patient and preparation method thereof - Google Patents
Vegetable protein applied to nephrosis patient and preparation method thereof Download PDFInfo
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- CN115843918B CN115843918B CN202211623416.XA CN202211623416A CN115843918B CN 115843918 B CN115843918 B CN 115843918B CN 202211623416 A CN202211623416 A CN 202211623416A CN 115843918 B CN115843918 B CN 115843918B
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of vegetable protein applied to a patient suffering from kidney diseases, which comprises the following steps: a) Mixing defatted protein with water, extracting, and separating to obtain protein liquid; b) Mixing the protein solution and the salt solution to obtain treated protein; c) Adding acid into the treated protein to adjust the pH value, and separating to obtain solid-phase curd; d) Mixing the curd with water, regulating pH, and adding phytase for enzymolysis; e) Centrifugally separating the enzymatic hydrolysate to obtain dephosphorized curd again; f) Mixing the curd with water, homogenizing, regulating pH value, sterilizing, and flash evaporating to obtain sterilized and flash evaporated protein liquid; h) And (3) carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the product. The invention adopts the process of combining salt solution with enzymolysis to achieve the aim of reducing the phosphorus content; the pH is adjusted by utilizing organic acid to achieve the aim of improving the taste and flavor of the product; the purpose of reducing sodium and purine by utilizing a multiple dissolution separation process is achieved.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a vegetable protein applied to a patient suffering from kidney diseases and a preparation method thereof.
Background
It is estimated that 8.5 million chronic kidney disease patients worldwide and the number may also rise. Chronic kidney disease is not evident in early symptoms, and is therefore difficult to attach importance and treat, and long-term progression leads to a decline in renal function, ultimately leading to kidney failure depending on kidney dialysis or kidney transplant survival. Persons over 60 years old, patients with diabetes mellitus or hypertension are high risk populations for chronic kidney disease. Obesity, smoking, family genetic history, and heart disease patients are also at risk. For chronic nephrosis patients, early nutrition is to prevent malnutrition, reduce accumulation of toxins in the body, reduce excretion burden of remaining nephron metabolic waste, and avoid complications such as metabolic disorder and acidosis. As the condition progresses, the ability of the kidneys to remove metabolites from the blood to maintain water and mineral (e.g., phosphorus, potassium, sodium, calcium, magnesium) balance gradually decreases. Diet low in phosphorus and minerals will alleviate chronic kidney disease. The low phosphorus intake of conventional diets often results in low protein intake, which is prone to protein malnutrition. Is disadvantageous in maintaining muscle mass and normal health. Clinically, in order to prevent uremia and collective metabolic disorder, the nitrogen-containing waste is reduced to generate excessive, the intake of protein is limited, the daily intake of protein is preferably 0.6-0.75g/kg.d, and the biological titer of the protein is more than 50%. Clinically, the protein has been required to provide high-quality protein for patients, and simultaneously reduce intake of sodium, potassium, phosphorus, calcium and the like, reduce nitrogen metabolites, reduce inorganic salt ions, reduce toxin levels in vivo, and avoid inflammation, metabolic acidosis and insulin resistance. ESPEN the recommended maximum sodium intake is 1.8g/d, potassium intake is limited to 1500-2000 mg/d, phosphorus intake is limited to 600-1000 mg/d, calcium intake is limited to 1.2-1.5 g/d, up to 2g/d,
The plant protein is the most abundant in soybean protein products, and the biological titer of the soybean protein is higher, which is close to that of milk protein and egg protein, and is high-quality protein. In addition, the protein content in the soybean protein isolate subjected to the deep processing can reach more than 90%, the purine content in the soybean protein isolate is very low and can not be detected almost, and the requirements of nephrosis patients can be completely met. However, the phosphorus content in the common commercial isolated soy protein exceeds 800mg/100g, and the sodium content is about 1200mg/100 g. As high-quality protein, high phosphorus and high sodium content limit the application of the soybean protein. To meet the needs of patients suffering from kidney disease, the amount of phosphorus and sodium in soy protein must be reduced.
Therefore, it is very necessary to develop a food for renal patients.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a vegetable protein for patients with kidney diseases, which has low sodium and low phosphorus, is easy to absorb, has low bitter taste and low viscosity.
The invention provides a preparation method of vegetable protein applied to a patient suffering from kidney diseases, which comprises the following steps:
a) Mixing defatted protein with water, extracting, and separating to obtain protein liquid;
b) Mixing the protein solution and the salt solution to obtain treated protein;
c) Adding acid into the treated protein to adjust the pH value, and separating to obtain solid-phase curd;
D) Mixing the curd with water, regulating pH, and adding phytase for enzymolysis;
E) Centrifugally separating the enzymatic hydrolysate to obtain dephosphorized curd again;
F) Mixing the curd with water, homogenizing, regulating pH value, sterilizing, and flash evaporating to obtain sterilized and flash evaporated protein liquid;
H) And (3) carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the product.
Preferably, the extraction in the step A) is extraction by adding alkali solution to adjust the pH value, and wet grinding; the alkali liquor is one or more of food-grade Ca (OH) 2, KOH or NaOH, the pH value is regulated to be 6.5-10.0, and the temperature is 20-55 ℃.
Preferably, the salt solution in the step B) is selected from one or more of magnesium oxide, calcium oxide, magnesium chloride or calcium chloride;
The concentration of metal ions in the salt solution is 5-20 mmol/L.
Preferably, in the step C), the pH value is adjusted by acid; the acid is food grade hydrochloric acid, citric acid, malic acid, etc.; the pH is adjusted to 4.2-4.8.
Preferably, the enzymatically treated enzyme of step D) is selected from one or more of phospholipase or phytase; the addition amount of the enzyme is 4-6 per mill, the enzymolysis temperature is 52-54 ℃ and the time is 20-50 min; the pH is 5.2-5.4.
Preferably, the mass ratio of the curd to the water in the step D) is 1 (4.5-6).
Preferably, the separation in step E) is performed using a decanter or disk centrifuge.
Preferably, in the step F), the pH value is adjusted to be neutral by adopting alkali liquor; the alkali liquor is selected from one or more of Ca (OH) 2, KOH or NaOH;
the sterilization adopts a steam direct-entering type sterilization mode, and the sterilization temperature is 138-150 ℃; the discharging temperature is 52-54 ℃.
Preferably, the enzyme of step H) is one or more of alkaline protease, neutral protease, flavourzyme or carboxypeptidase; the addition amount of the enzyme is 0.4 to 0.6 per mill
The enzymolysis temperature is 52-54 ℃ and the time is 30-50 min.
The enzyme deactivation mode is to use steam direct-injection type enzyme deactivation or pasteurization mode for enzyme deactivation.
Preferably, the drying is spray drying; the parameters of the spray drying are that the inlet air temperature is 175 ℃ and the exhaust air temperature is 70 ℃.
The invention provides a vegetable protein applied to a patient with kidney diseases, which is prepared by the preparation method according to any one of the technical schemes.
The invention provides a product for kidney disease patients to eat, which comprises the vegetable protein according to the technical scheme.
The invention provides nutrition powder for nephrotic patients, which comprises the following raw materials in parts by weight:
2-10 parts of vegetable protein, 40-55 parts of maltodextrin, 30-45 parts of mixed vegetable oil powder, 3-8 parts of resistant dextrin, 0.5-0.8 part of compound mineral, 0.2-0.3 part of compound vitamin, 0.08 part of fish oil and 0.12 part of taurine according to claim 9.
Compared with the prior art, the invention provides a preparation method of vegetable protein applied to a patient suffering from kidney diseases, which comprises the following steps: a) Mixing defatted protein with water, extracting, and separating to obtain protein liquid; b) Mixing the protein solution and the salt solution to obtain treated protein; c) Adding acid into the treated protein to adjust the pH value, and separating to obtain solid-phase curd; d) Mixing the curd with water, regulating pH, and adding phytase for enzymolysis; e) Centrifugally separating the enzymatic hydrolysate to obtain dephosphorized curd again; f) Mixing the curd with water, homogenizing, regulating pH value, sterilizing, and flash evaporating to obtain sterilized and flash evaporated protein liquid; h) And (3) carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the product.
The invention adopts a process of combining salt solution such as magnesium salt or calcium salt with enzymolysis to achieve the aim of reducing the phosphorus content; the pH is adjusted by utilizing organic acid to achieve the aim of improving the taste and flavor of the product; the purpose of reducing sodium and purine by utilizing a process of multiple dissolution and separation is achieved; the mixed alkali liquor is utilized to neutralize and adjust the pH value so as to achieve the purpose of reducing the sodium content; the viscosity is reduced by using the neutralization enzymolysis treatment, and the problem of bitter taste is solved by controlling the degree of hydrolysis.
Detailed Description
The invention provides a vegetable protein applied to a patient with kidney disease and a preparation method thereof, and a person skilled in the art can properly improve the technological parameters by referring to the content of the text. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and they are intended to be within the scope of the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that the invention can be practiced and practiced with modification and alteration and combination of the methods and applications herein without departing from the spirit and scope of the invention.
The invention provides a preparation method of vegetable protein applied to a patient suffering from kidney diseases, which comprises the following steps:
a) Mixing defatted protein with water, extracting, and separating to obtain protein liquid;
b) Mixing the protein solution and the salt solution to obtain treated protein;
c) Adding acid into the treated protein to adjust the pH value, and separating to obtain solid-phase curd;
D) Mixing the curd with water, regulating pH, and adding phytase for enzymolysis;
E) Centrifugally separating the enzymatic hydrolysate to obtain dephosphorized curd again;
F) Mixing the curd with water, homogenizing, regulating pH value, sterilizing, and flash evaporating to obtain sterilized and flash evaporated protein liquid;
H) And (3) carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the product.
The preparation method of the vegetable protein for the patient with kidney disease provided by the invention comprises the steps of mixing defatted protein with water, extracting, and separating to obtain protein liquid;
The extraction is extraction by adding alkali solution to adjust the pH value, and wet grinding; the alkali liquor is one or more of food-grade Ca (OH) 2, KOH or NaOH, the pH value is regulated to be 6.5-10.0, and the temperature is 20-55 ℃.
The separation of the invention can be realized by a horizontal decanter centrifuge, a disk centrifuge, a ceramic membrane, a stainless steel membrane and the like.
The invention is not limited to the specific operations of separation and grinding, and will be familiar to those skilled in the art.
And mixing the protein solution with a salt solution to obtain the treated protein.
The salt solution is one or more selected from magnesium oxide, calcium oxide, magnesium chloride or calcium chloride; more preferably, the salt solution is selected from two or more of magnesium oxide, calcium oxide, magnesium chloride or calcium chloride; particularly preferably, the molar ratio of magnesium to calcium in the salt solution is 4:1.
The concentration of metal ions in the salt solution is preferably 5-20 mmol/L; more preferably 6 to 18mmol/L; most preferably 7 to 16mmol/L. If the total concentration of calcium and magnesium reaches 5-20 mmol/L.
The invention adopts the soluble divalent salt MgCl 2 and CaCl 2 to treat the protein, and the phytic acid is partially removed by virtue of the subsequent acid precipitation separation step through the chelation of the phytic acid and the calcium magnesium, so that the combination of the phytic acid and the protein is reduced, the subsequent phytase enzymolysis step is facilitated, and the full removal of the phytic acid is ensured; finally, the low-phosphorus protein powder is prepared.
Adding alkali into the curd after acid precipitation and separation to adjust the pH value, heating and then carrying out subsequent enzymolysis treatment to obtain enzymolysis liquid.
The pH value is adjusted by adopting acid; the acid is food grade hydrochloric acid, citric acid, malic acid, etc.; the pH is adjusted to 4.0-5.0.
In the invention, organic acid such as citric acid, malic acid and the like is preferably recommended to be used for acid precipitation separation, and the organic acid is used for chelating to help remove excessive metal ions, and meanwhile, the organic acid is combined with protein to improve the flavor and taste of the product.
And (3) carrying out solid-liquid separation on the acid precipitation solution to obtain curd. The present invention is not limited to the specific operation of solid-liquid separation, and may be well known to those skilled in the art.
The enzyme subjected to enzymolysis is selected from one or more of phospholipase or phytase; the addition amount of the enzyme is 3-10 per mill, the enzymolysis temperature is 50-55 ℃ and the time is 20-60 min.
And after the enzymolysis is finished, immediately carrying out solid-liquid separation on the enzymolysis liquid to obtain the dephosphorized curd.
The mass ratio of the curd to the water is preferably 1 (4.5-6). The present invention is not limited to the specific homogenization and centrifugation operations, and those skilled in the art will recognize that the present invention is not limited thereto.
Mixing the low-phosphorus curd obtained by enzymolysis separation with water, homogenizing, and regulating pH value; the pH value is adjusted to be neutral by adopting alkali liquor; the alkali liquor is selected from one or more of Ca (OH) 2, KOH or NaOH.
The final powder has calcium content less than 400mg/100g, potassium content less than 400mg/100g and sodium content less than 500mg/100g.
The invention adopts the treatment method of neutralizing the mixed alkali liquor, effectively reduces the content of finished sodium, and is beneficial to controlling the sodium content when preparing the formula product. Meanwhile, calcium and potassium are adopted, so that the content of calcium and potassium in the plant protein powder is improved, and the dispersibility of the product can be improved.
Then carrying out sterilization flash evaporation treatment to obtain a protein solution after sterilization flash evaporation;
According to the invention, the sterilization adopts a steam direct-entry sterilization mode, and the sterilization temperature is 138-150 ℃; more preferably 140 to 148 ℃; the discharging temperature is 50-55 ℃. Flash evaporation is utilized to cool down and remove fishy smell, and the discharging temperature is controlled at 50-55 ℃.
And (3) carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the product. The enzyme for secondary enzymolysis is one or more of alkaline protease, neutral protease, flavourzyme or carboxypeptidase; the addition amount of the enzyme is 0.3 to 1.0 per mill.
The enzymolysis temperature is 50-55 ℃ and the enzymolysis time is 30-60 min.
The final enzyme preparation is added, the hydrolysis degree is measured by trichloroacetic acid, and the hydrolysis degree of the powder product is controlled to be 20% -25%.
The invention adopts an effective enzymolysis degree control method to control the hydrolysis degree within 25 percent, thereby not only ensuring the effect of reducing the viscosity of the product, but also obtaining the plant protein powder with low bitter taste and widening the application space of the product. Specifically, the enzyme deactivation mode is to use steam direct-injection type enzyme deactivation or pasteurization mode for enzyme deactivation.
Preferably, the drying is spray drying; the parameters of the spray drying are that the inlet air temperature is 175 ℃ and the exhaust air temperature is 70 ℃.
The invention provides a vegetable protein applied to a patient with kidney diseases, which is prepared by the preparation method according to any one of the technical schemes.
The invention provides a product for kidney disease patients to eat, which comprises the vegetable protein according to the technical scheme.
The product of the invention can be food or nutritional health food. The above-mentioned products may also include ingredients conventional in the food art.
The invention provides nutrition powder for nephrotic patients, which comprises the following raw materials in parts by weight:
The plant protein comprises 2-10 parts of plant protein, 40-55 parts of maltodextrin, 30-45 parts of mixed vegetable oil powder, 3-8 parts of resistant dextrin, 0.5-0.8 part of compound mineral substances, 0.2-0.3 part of compound vitamins, 0.08 part of fish oil and 0.12 part of taurine.
Wherein the mixed vegetable oil comprises soybean oil, maltodextrin, sucrose ester, etc.
The compound mineral comprises ferrous sulfate, zinc gluconate, etc.
The compound vitamins include vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, folic acid, etc.
In a part of the preferred embodiment of the invention, the nutritional powder for patients with kidney diseases comprises the following raw materials in parts by weight:
The plant protein comprises 3-9 parts of plant protein, 42-53 parts of maltodextrin, 33-42 parts of mixed vegetable oil powder, 4-8 parts of resistant dextrin, 0.6-0.8 part of compound mineral substances, 0.2-0.3 part of compound vitamins, 0.08 part of fish oil and 0.12 part of taurine.
The invention provides a preparation method of vegetable protein applied to a patient suffering from kidney diseases, which comprises the following steps: a) Mixing defatted protein with water, extracting, and separating to obtain protein liquid; b) Mixing the protein solution and the salt solution to obtain treated protein; c) Adding acid into the treated protein to adjust the pH value, and separating to obtain solid-phase curd; d) Mixing the curd with water, regulating pH, and adding phytase for enzymolysis; e) Centrifugally separating the enzymatic hydrolysate to obtain dephosphorized curd again; f) Mixing the curd with water, homogenizing, regulating pH value, sterilizing, and flash evaporating to obtain sterilized and flash evaporated protein liquid; h) And (3) carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the product. The invention adopts a process of combining salt solution such as magnesium salt or calcium salt with enzymolysis to achieve the aim of reducing the phosphorus content; the pH is adjusted by utilizing organic acid to achieve the aim of improving the taste and flavor of the product; the purpose of reducing sodium and purine by utilizing a process of multiple dissolution and separation is achieved; the mixed alkali liquor is utilized to neutralize and adjust the pH value so as to achieve the purpose of reducing the sodium content; the viscosity is reduced by using the neutralization enzymolysis treatment, and the problem of bitter taste is solved by controlling the degree of hydrolysis.
The invention provides a low-phosphorus, low-sodium, low-viscosity and low-bitter vegetable protein product which can be used as a protein source for patients with chronic kidney diseases, the low-phosphorus and low-sodium control is beneficial to reducing the burden of kidney functions of the patients with chronic kidney diseases, and simultaneously, the low-phosphorus and low-sodium vegetable protein product can provide a high-quality vegetable protein source for the patients with chronic kidney diseases and ensure the life quality of the patients with chronic kidney diseases; by adopting the proteolytic process, the low bitterness is ensured, and meanwhile, the small molecular protein can be obtained, thereby being beneficial to the ingestion of the protein by human bodies.
In order to further illustrate the present invention, the plant proteins for renal patients and the preparation methods thereof according to the present invention will be described in detail with reference to examples.
Example 1
A preparation method of soybean protein with low phosphorus, low sodium, low viscosity and low bitter taste for patients with kidney disease comprises the following steps:
(1) Mixing low-temperature defatted soybean meal and water according to the proportion of 1:15, controlling the water temperature to be 50 ℃, regulating the pH to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adding MgCl 2 and CaCl 2 into the protein liquid according to the molar mass ratio of 4:1, adding, wherein the final magnesium ion concentration reaches 8mmol/l, and the calcium ion concentration reaches 2mmol/l, and stirring and mixing for 20min;
(3) And adjusting the pH of the protein liquid to 4.5 by using citric acid, and then separating to obtain the acid-precipitated curd.
(4) Adding water into the curd, regulating solid content to 15%, regulating pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%;
(5) Separating by a separator after enzymolysis to obtain solid-phase curd again;
(6) Adding water into the curd, adjusting to 12% of solid, adjusting pH with Ca (OH) 2 and KOH, adding calcium content of 400mg/100g and potassium content of 400mg/100g, and adjusting to 7.0 with NaOH;
(7) The neutralization solution is subjected to sterilization flash evaporation treatment after adjustment, the sterilization temperature is 140 ℃, the discharge temperature is controlled to be 55 ℃, then 0.5 per mill of alkaline protease and 0.05 per mill of flavourzyme are added, and enzymolysis is carried out for 45min;
(8) Inactivating enzyme, performing ultra-high temperature instantaneous treatment at 140 ℃ and flash evaporation cooling to 80 ℃;
(9) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Comparative example 1
A preparation method of soybean protein isolate comprises the following steps:
(1) Mixing low-temperature defatted soybean meal and water according to the proportion of 1:15, controlling the water temperature to be 50 ℃, regulating the pH to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adjusting the pH of the protein liquid to 4.5 by using hydrochloric acid, and then centrifugally separating to obtain curd;
(3) Adding water into the curd, adjusting to 12% of solid, and adjusting to 7.0 with NaOH;
(4) The neutralization solution is subjected to sterilization and flash evaporation treatment after adjustment, the sterilization temperature is 140 ℃, and the flash evaporation is cooled to 80 ℃;
(5) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Comparative example 2
A method for preparing vegetable protein for nephrosis patient comprises the following steps (1) except that (2) MgCl 2 and CaCl 2 are added into protein solution according to a ratio of 4:1, adding, wherein the final magnesium ion concentration reaches 8mmol/l, and the calcium ion concentration reaches 2mmol/l, and stirring and mixing for 20min; "
Comparative example 3
A method for preparing vegetable protein for nephrotic patients comprises the following steps of (1) adding water into curd of step (4), adjusting solid content to 15%, adjusting pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%; "
Example 2
A preparation method of vegetable protein for nephrosis patients comprises the following steps:
(1) Mixing low-temperature defatted soybean meal and water according to the proportion of 1:15, controlling the water temperature to be 50 ℃, regulating the pH to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adding MgCl 2 and CaCl 2 into the protein liquid according to the molar mass ratio of 4:1, adding, wherein the final magnesium ion concentration reaches 8mmol/l, and the calcium ion concentration reaches 2mmol/l, and stirring and mixing for 20min;
(3) And adjusting the pH of the protein liquid to 4.5 by using citric acid, and then separating to obtain the acid-precipitated curd.
(4) Adding water into the curd, regulating solid content to 15%, regulating pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%;
(5) Separating by a separator after enzymolysis to obtain solid-phase curd again;
(6) Adding water into the curd, adjusting to 12% of solid, adjusting pH with Ca (OH) 2 and KOH, adding calcium content of 400mg/100g and potassium content of 400mg/100g, and adjusting to 7.0 with NaOH;
(7) The neutralization solution is subjected to sterilization flash evaporation treatment after adjustment, the sterilization temperature is 140 ℃, the discharge temperature is controlled to be 55 ℃, then 0.75 per mill of alkaline protease and 0.05 per mill of flavourzyme are added, and enzymolysis is carried out for 45min;
(8) Inactivating enzyme, performing ultra-high temperature instantaneous treatment at 140 ℃ and flash evaporation cooling to 80 ℃;
(9) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Example 3
A preparation method of vegetable protein for nephrosis patient and related formulation are provided, which comprises the following steps:
(1) Mixing low-temperature defatted soybean meal and water according to the proportion of 1:15, controlling the water temperature to be 50 ℃, regulating the pH to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adding MgCl 2 into the protein solution, and stirring and mixing for 20min until the final magnesium ion concentration reaches 10 mmol/l;
(3) And adjusting the pH of the protein liquid to 4.5 by using citric acid, and then separating to obtain the acid-precipitated curd.
(4) Adding water into the curd, regulating solid content to 15%, regulating pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%;
(5) Separating by a separator after enzymolysis to obtain solid-phase curd again;
(6) Adding water into the curd, adjusting to 12% of solid, adjusting pH with Ca (OH) 2 and KOH, adding calcium content of 400mg/100g and potassium content of 400mg/100g, and adjusting to 7.0 with NaOH;
(7) Performing sterilization flash evaporation treatment on the adjusted neutralization solution, controlling the sterilization temperature at 140 ℃, controlling the discharge temperature at 55 ℃, then adding 0.5 per mill of alkaline protease and 0.05 per mill of flavourzyme, and performing enzymolysis for 30min;
(8) Inactivating enzyme, performing ultra-high temperature instantaneous treatment at 140 ℃ and flash evaporation cooling to 80 ℃;
(9) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Comparative example 4
A method for preparing vegetable protein for nephrosis patient comprises the following steps of example 3, wherein the difference is that the final added concentration of MgCl 2 and CaCl 2 in step (2) is 2mmol/L magnesium ion concentration and 2mmol/L calcium ion concentration.
Example 4
A preparation method of vegetable protein for nephrosis patient and related formulation are provided, which comprises the following steps:
(1) Mixing low-temperature defatted soybean meal and water according to the proportion of 1:15, controlling the water temperature to be 50 ℃, regulating the pH to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adding MgCl 2 and CaCl 2 into the protein liquid according to the molar mass ratio of 4:1, adding, wherein the final magnesium ion concentration reaches 8mmol/l, and the calcium ion concentration reaches 2mmol/l, and stirring and mixing for 20min;
(3) And adjusting the pH of the protein liquid to 4.5 by using citric acid, and then separating to obtain the acid-precipitated curd.
(4) Adding water into the curd, regulating solid content to 15%, regulating pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%;
(5) Separating by a separator after enzymolysis to obtain solid-phase curd again;
(6) Adding water into the curd, adjusting to 12% of solid, adjusting pH with Ca (OH) 2 and KOH, adding calcium content of 400mg/100g and potassium content of 400mg/100g, and adjusting to 7.0 with NaOH;
(7) The neutralization solution is subjected to sterilization flash evaporation treatment after adjustment, the sterilization temperature is 140 ℃, the discharge temperature is controlled to 55 ℃,
(8) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Example 5
A preparation method of pea protein with low phosphorus, low sodium, low viscosity and low bitter taste for nephrosis patients comprises the following steps:
(1) Mixing pea powder and water according to the proportion of 1:15, controlling the water temperature at 50 ℃, regulating the pH value to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adding MgCl 2 and CaCl 2 into the protein liquid according to the molar mass ratio of 4:1, adding, wherein the final magnesium ion concentration reaches 8mmol/l, and the calcium ion concentration reaches 2mmol/l, and stirring and mixing for 20min;
(3) And adjusting the pH of the protein liquid to 4.5 by using citric acid, and then separating to obtain the acid-precipitated curd.
(4) Adding water into the curd, regulating solid content to 15%, regulating pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%;
(5) Separating by a separator after enzymolysis to obtain solid-phase curd again;
(6) Adding water into the curd, adjusting to 12% of solid, adjusting pH with Ca (OH) 2 and KOH, adding calcium content of 400mg/100g and potassium content of 400mg/100g, and adjusting to 7.0 with NaOH;
(7) Performing sterilization flash evaporation treatment on the adjusted neutralization solution, controlling the sterilization temperature at 140 ℃, controlling the discharge temperature at 55 ℃, then adding 0.5 per mill of alkaline protease and 0.05 per mill of flavourzyme, and performing enzymolysis for 30min;
(8) Inactivating enzyme, performing ultra-high temperature instantaneous treatment at 140 ℃ and flash evaporation cooling to 80 ℃;
(9) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Comparative example 5
A preparation method of pea protein comprises the following steps:
(1) Mixing pea powder and water according to the proportion of 1:15, controlling the water temperature at 50 ℃, regulating the pH value to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adjusting the pH of the protein liquid to 4.5 by using hydrochloric acid, and then centrifugally separating to obtain curd;
(3) Adding water into the curd, adjusting to 12% of solid, and adjusting to 7.0 with NaOH;
(4) The neutralization solution is subjected to sterilization and flash evaporation treatment after adjustment, the sterilization temperature is 140 ℃, and the flash evaporation is cooled to 80 ℃;
(5) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Example 6
A preparation method of low-phosphorus, low-sodium, low-viscosity and low-bitter mung bean protein for patients with kidney diseases comprises the following steps:
(1) Mixing mung bean powder and water according to a ratio of 1:15, controlling the water temperature at 50 ℃, regulating the pH value to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adding MgCl 2 and CaCl 2 into the protein liquid according to the molar mass ratio of 4:1, adding, wherein the final magnesium ion concentration reaches 8mmol/l, and the calcium ion concentration reaches 2mmol/l, and stirring and mixing for 20min;
(3) And adjusting the pH of the protein liquid to 4.5 by using citric acid, and then separating to obtain the acid-precipitated curd.
(4) Adding water into the curd, regulating solid content to 15%, regulating pH to 5.3, controlling temperature to 53 ℃, adding phytase, and performing enzymolysis for 30min at 5%;
(5) Separating by a separator after enzymolysis to obtain solid-phase curd again;
(6) Adding water into the curd, adjusting to 12% of solid, adjusting pH with Ca (OH) 2 and KOH, adding calcium content of 400mg/100g and potassium content of 400mg/100g, and adjusting to 7.0 with NaOH;
(7) Performing sterilization flash evaporation treatment on the adjusted neutralization solution, controlling the sterilization temperature at 140 ℃, controlling the discharge temperature at 55 ℃, then adding 0.5 per mill of alkaline protease and 0.05 per mill of flavourzyme, and performing enzymolysis for 30min;
(8) Inactivating enzyme, performing ultra-high temperature instantaneous treatment at 140 ℃ and flash evaporation cooling to 80 ℃;
(9) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Comparative example 6
A preparation method of mung bean protein comprises the following steps:
(1) Mixing mung bean powder and water according to a ratio of 1:15, controlling the water temperature at 50 ℃, regulating the pH value to 7.2, stirring and mixing for 30min, and separating by using a centrifuge to obtain protein liquid;
(2) Adjusting the pH of the protein liquid to 4.5 by using hydrochloric acid, and then centrifugally separating to obtain curd;
(3) Adding water into the curd, adjusting to 12% of solid, and adjusting to 7.0 with NaOH;
(4) The neutralization solution is subjected to sterilization and flash evaporation treatment after adjustment, the sterilization temperature is 140 ℃, and the flash evaporation is cooled to 80 ℃;
(5) Homogenizing the feed liquid, spray drying, and air inlet temperature is 175 ℃ and air exhaust temperature is 75 ℃ to obtain a dry powder product.
Test example 1
For the samples prepared in the above examples and comparative examples, the phosphorus content in the samples was measured by using the GB5009.87-2016 second method, and the potassium, calcium and sodium contents were measured by using the national standard GB/T35871-2018 method.
The viscosity measurement method comprises the following steps: sample and pure water according to 1:8, uniformly stirring until no pimple exists, and then measuring the viscosity by using a Bowler-done DV2T viscometer.
The hydrolysis degree determination method comprises the following steps: preparing 0.22mol/L trichloroacetic acid solution, dissolving a sample, centrifuging, and measuring the nitrogen content of supernatant.
The bitter taste evaluation method comprises the following steps: sensory evaluators (. Gtoreq.10 persons) consisting of professional developers, and the bitterness of each sample was compared
TABLE 1 product index analysis and evaluation
According to analysis comparison of samples, in the soybean protein preparation samples, the comparative example 1 shows that the neutralization of the compound potassium sodium calcium alkaline solution can obviously improve the salty taste of the products and reduce the intake of sodium content of renal patients. From comparative examples 2 and 3, it is known that phytase can effectively reduce phosphorus content, but the addition of MgCl 2 and CaCl 2 can further assist in reducing phosphorus content. As is clear from example 2, the bitterness of the sample was significant when the degree of hydrolysis exceeded 25%. The test results of example 3 and comparative example 4 show that the use of MgCl 2 and CaCl 2, either alone or in combination, within the indicated ranges can reduce phosphorus levels, but levels below 5mmol/L increase; above 20mmol/L, proteins flocculate due to high ionic strength, affecting the yield of the final product. The results of the test in example 4 show that soy protein which has not been hydrolyzed has the same advantage of low phosphorus and can be used in foods for renal patients, especially in product formulations where a thick mouthfeel is desired.
Test example 2
The protein powder prepared in the example 1 is used for preparing nutrition powder according to the requirements of patients suffering from kidney diseases,
Table 2 formulation and nutrient composition analysis table
From the energy scale in Table 2, the prepared samples can meet the requirements of low phosphorus potassium sodium intake of nephrotic patients and can provide high-quality protein and high energy.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (8)
1. A method for preparing vegetable protein for nephrosis patients, which is characterized by comprising the following steps:
a) Mixing defatted protein with water, extracting, and separating to obtain protein liquid;
B) Mixing the protein solution and the salt solution to obtain treated protein; wherein the salt solution is selected from one or two of magnesium chloride and calcium chloride; the concentration of metal ions in the salt solution is 5-20 mmol/L;
c) Adding acid into the treated protein to adjust the pH value, and separating to obtain solid-phase curd; the step C) of adjusting the pH value is to adjust the pH value by acid; the acid is citric acid and malic acid; the pH is adjusted to be 4.0-5.0;
D) Mixing the curd with water, regulating pH, and adding phytase for enzymolysis; wherein, the adding amount of the phytase in the step D) is 3 to 10 per mill, the enzymolysis temperature is 50 to 55 ℃ and the time is 20 to 60min; the pH value is adjusted to be 5.0-5.5; the mass ratio of the curd to the water in the step D) is 1 (4.5-6)
E) Centrifugally separating the enzymatic hydrolysate to obtain dephosphorized curd again;
F) Mixing the curd with water, homogenizing, regulating pH value, sterilizing, and flash evaporating to obtain sterilized and flash evaporated protein liquid; wherein, the step F) is to adjust the pH value to be neutral by adopting alkali liquor, specifically to adjust the pH value by using Ca (OH) 2 and KOH, the dosage of the Ca (OH) 2 and the KOH is less than 400mg/100g according to the calcium content in the finished product, the potassium content is less than 400mg/100g, and then the pH value is adjusted to 7.0 by using NaOH;
H) Carrying out enzymolysis treatment on the sterilized and flash-evaporated protein liquid again, inactivating enzyme, homogenizing under high pressure, and drying to obtain the final product; the enzyme subjected to enzymolysis in the step H) is one or more of alkaline protease, neutral protease, flavourzyme or carboxypeptidase; the addition amount of the enzyme is 0.3 to 1.0 per mill; the enzymolysis temperature is 50-55 ℃ and the enzymolysis time is 30-60 min; wherein, the hydrolysis degree of the powder product is controlled to be 20-25 percent.
2. The method according to claim 1, wherein the extraction in step a) is a wet grinding process by adding an alkaline solution to adjust the pH value; the alkali liquor is one or more of food-grade Ca (OH) 2, KOH or NaOH, the pH value is regulated to be 6.5-10.0, and the temperature is 20-55 ℃.
3. The method of claim 1, wherein the separation in step E) is performed using a decanter or disk centrifuge.
4. The method according to claim 1, wherein the sterilization in step F) is performed by steam direct sterilization, the sterilization temperature is 138-150 ℃, and the discharge temperature is 50-55 ℃.
5. The method according to claim 1, wherein the enzyme deactivation in step H) is performed by steam direct sterilization or pasteurization; the drying is spray drying; the parameters of the spray drying are 170-180 ℃ of air inlet temperature and 65-75 ℃ of air exhaust temperature.
6. A vegetable protein for renal patients, characterized by being prepared by the preparation method according to any one of claims 1 to 5.
7. A product for consumption by a patient suffering from kidney disease comprising the vegetable protein of claim 6.
8. A nutritional powder for nephrosis patients comprises the following raw materials in parts by weight:
2-10 parts of vegetable protein, 40-55 parts of maltodextrin, 30-45 parts of mixed vegetable oil powder, 3-8 parts of resistant dextrin, 0.5-0.8 part of compound mineral, 0.2-0.3 part of compound vitamin, 0.08 part of fish oil and 0.12 part of taurine.
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| CN102229644A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for fractionation of soybean 7S globulins and 11S globulins of low phytic acid |
| CN107439788A (en) * | 2017-08-30 | 2017-12-08 | 山东禹王生态食业有限公司 | A kind of production method of the soybean protein isolate of low sodium content |
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| CN100429988C (en) * | 2001-02-28 | 2008-11-05 | 不二制油株式会社 | Soybean protein, process for producing the same and acidic protein foods with use of same |
| CN110250317A (en) * | 2019-06-18 | 2019-09-20 | 山东嘉华保健品股份有限公司 | A kind of production method improving soybean protein isolate whiteness value |
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| CN102229644A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for fractionation of soybean 7S globulins and 11S globulins of low phytic acid |
| CN107439788A (en) * | 2017-08-30 | 2017-12-08 | 山东禹王生态食业有限公司 | A kind of production method of the soybean protein isolate of low sodium content |
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