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Injectable soy protein isolate and preparation method thereof

The technology of soybean protein isolate and protein isolate is applied in the field of injectable soybean protein isolate and its preparation, and can solve the problems of slow production process, increasing the cost of soybean protein isolate, and being unable to meet industrialized production.

Active Publication Date: 2010-02-10
黑龙江省哈高科营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are three defects in this method: first, the price of acyltransferase is very expensive, and the price of imported acyltransferase in the domestic market is above 1800 yuan / kg, which greatly increases the cost of soybean protein isolate and is difficult to be accepted by the market; Secondly, the enzymatic hydrolysis time of acyltransferase requires 2 to 3 hours, and the production process is too slow, which reduces the production efficiency in industrial production; finally, in this invention, the soy protein isolate clot must be centrifuged twice, twice Isolate protein clots will greatly increase the loss rate of soybean protein isolate and reduce the yield of products
This invention cannot meet the needs of industrialized production

Method used

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  • Injectable soy protein isolate and preparation method thereof
  • Injectable soy protein isolate and preparation method thereof
  • Injectable soy protein isolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] 1600 kilograms of low-temperature defatted soybean meal raw materials and water at 48° C. are formulated into the first mixture in the leaching tank according to the weight ratio of water and raw materials of 9: 1, and the pH of the first mixture is adjusted by sodium hydroxide with a concentration of 29%-30%. Adjust it to 7.2-7.6, stir the first mixture adjusted by pH at a constant speed, keep it for 20 minutes, and separate the first mixture by a separator to obtain 10300 kg of protein liquid extracted once in the liquid phase and 3020 kg of bean dregs extracted once in the solid phase. The main components of the liquid phase are soluble protein, carbohydrates and salt, and the concentration of the protein in the first-time leaching protein solution is 7-8% (weight ratio); the first-time leaching of bean dregs and water at 48 ° C are based on the weight ratio of water and first-time leaching of bean dregs It is 7: 1 and is formulated into the second mixture in the leac...

Embodiment 2

[0066] 1600 kilograms of low-temperature defatted soybean meal raw materials and water at 48 ° C are formulated into the first mixture in the leaching tank according to the weight ratio of water and raw materials of 7: 1, and the pH of the first mixture is adjusted by sodium hydroxide with a concentration of 29%-30%. Adjust it to 7.2-7.6, stir the first mixture adjusted by pH at a constant speed, keep it for 28 minutes, and separate the first mixture by a separator to obtain 10230 kg of protein liquid extracted in the liquid phase and 3120 kg of bean dregs extracted in the solid phase. The main components of the liquid phase are soluble protein, carbohydrates and salt, and the concentration of the protein in the first-time leaching protein solution is 7.5-8.5% (weight ratio); the first-time leaching of bean dregs and water at 48 ° C are based on the weight ratio of water to the first-time leaching of bean dregs It is 5: 1 and is formulated into the second mixture in the leachin...

Embodiment 3

[0068]1600 kilograms of low-temperature defatted soybean meal raw materials and water at 48° C. are formulated into the first mixture in the leaching tank according to the weight ratio of water and raw materials of 9: 1, and the pH of the first mixture is adjusted by sodium hydroxide with a concentration of 29%-30%. Adjust it to 7.2-7.6, stir the first mixture adjusted by pH at a constant speed, keep it for 20 minutes, and separate the first mixture by a separator to obtain 10300 kg of protein liquid extracted once in the liquid phase and 3020 kg of bean dregs extracted once in the solid phase. The main components of the liquid phase are soluble protein, carbohydrates and salt, and the concentration of the protein in the first-time leaching protein solution is 7-8% (weight ratio); the first-time leaching of bean dregs and water at 48 ° C are based on the weight ratio of water and first-time leaching of bean dregs It is 7: 1 and is formulated into the second mixture in the leach...

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Abstract

An injectable soy protein isolate and a preparation method thereof belong to the technical field of soy proteins and processing. The preparation method comprises the following steps: using low temperature soy meal as the raw material, preparing milk curds of the protein isolate by carrying out alkali extraction, degasification and acid precipitation on the raw material, then using neutral proteinases to carry out enzymolysis on the milk curds of the protein isolate, adding soy phospholipids for mixing into the enzymatic hydrolysates after enzymolysis, then carrying out thermal enzyme inactivation, sterilization, flash evaporation, homogenization and spray drying to obtain the soy protein with good dispersibility, water absorptivity, water-retaining property, oil absorption property and gelproperty, wherein, the soy phospholipids comprises powdered soy phospholipids, soy lecithin or hydroxylated modified soy phospholipids. The soy protein isolate can be used in such industries as injectable meat products, low temperature meat products, solid beverages, flour products and condiments, etc.

Description

technical field [0001] The invention relates to the technical field of soybean protein and its processing, in particular to an injection-type soybean protein isolate and a preparation method thereof. Background technique [0002] Soybean protein isolate has high nutritional value and good functional properties. It is widely used in many fields of food. It can complement with animal protein, improve the nutritional value of meat products, and can also reduce the fat of meat products, make the tissue fine and elastic, increase the meat flavor and water retention, and extend the shelf life. [0003] Compared with gel-type protein isolates, injection-type protein isolates used in the production of high-end meat products are more important, and the functional requirements for protein isolate products are more comprehensive. In the production process of meat products, protein isolate needs to be injected into large pieces of meat with a special needle, and the protein isolate is ...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34A23L1/314A23L1/305A23L13/40
Inventor 张毅方吕育新刘跃泉王作平
Owner 黑龙江省哈高科营养食品有限公司
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