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Preparation methods for functional enzymolyzed soybean protein isolate and dual-protein pure milk

A soybean protein isolate and functional technology, which is applied in the field of functional enzymatic hydrolysis of soybean protein isolate and the preparation of double-protein pure milk by using this protein and pure milk, can solve problems such as poor stability and poor solubility, and achieve benefits for human health. Effect

Inactive Publication Date: 2012-10-24
谷神生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem of poor stability and poor solubility of soybean protein isolate added to milk, and moderately enzymatically hydrolyzes soybean protein isolate, adds pure milk and undergoes a hydration process to make double protein pure milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] (1) Use extraction, acid precipitation, neutralization, enzymolysis, flash evaporation, and spray drying to prepare functional enzymatic soybean protein isolate. In this embodiment, the amount of protease added to improve the solubility and stability of soybean protein isolate is 0.3%- 0.5%; the protease is selected from papain, bromelain, trypsin and flavor protease, mixed evenly according to the ratio of 2:2:1:1, pre-dissolved with a small amount of feed liquid, and then added to the feed liquid, the hydrolysis temperature is 58- 63°C, pH value 7.0-7.5, reaction time 120min-135min.

[0010] (2) Preparation of double-protein pure milk: add 1% of the above-mentioned functional enzymatic soy protein isolate to fresh milk, grind it through a colloid mill after stirring, hydrate at 60-65°C for 15 minutes, and then homogenize, sterilize, pour Pretend to be a finished product.

Embodiment 2

[0012] (1) Use extraction, acid precipitation, neutralization, enzymolysis, flash evaporation, and spray drying to prepare functional enzymatic soybean protein isolate. The amount of protease added to improve the solubility and stability of soybean protein isolate in this embodiment is 0.2%- 0.3%; the protease is selected from subtilisin, flavor protease, and Aspergillus niger acid protease, mixed evenly according to the ratio of 1:1:3, pre-dissolved with a small amount of feed liquid, and then added to the feed liquid, the hydrolysis temperature is 55 ° C ± 2 °C, the pH value is 6.0-7.5, and the reaction time is 150min-180min.

[0013] (2) Preparation of double-protein pure milk: Add 1.5%-2% of the above-mentioned functional enzymatic soybean protein isolate to fresh milk, grind it through a colloid mill after stirring, hydrate for 15 minutes at 55°C-60°C, and then homogenize , sterilization and filling to obtain finished products.

Embodiment 3

[0015] (1) Use extraction, acid precipitation, neutralization, enzymolysis, flash evaporation, and spray drying to prepare functional enzymatic soybean protein isolate. The amount of protease added to improve the solubility and stability of soybean protein isolate in this embodiment is 0.5%- 1.0%; the protease is alkaline 2709 protease, Neutrase neutral protease, transglutaminase, mixed evenly according to the ratio of 1:2:1, pre-dissolved with a small amount of feed liquid, and then added to the feed liquid, the hydrolysis temperature is 50 ℃±2℃, the pH value is 7.0-9.0, and the reaction time is 40min-70min.

[0016] (2) Preparation of double-protein pure milk: Add 1.5%-2% of the above-mentioned functional enzymatic soybean protein isolate to fresh milk, grind it through a colloid mill after stirring, hydrate for 30 minutes at 45°C-55°C, and then homogenize , sterilization and filling to obtain finished products.

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Abstract

The invention discloses preparation methods for functional enzymolyzed soybean protein isolate and dual-protein pure milk. Protease used in the invention is selected from the group consisting of papain, bromelain, pepsin, trypsin, Aspergillus niger acidic protease, flavourzyme, subtilisin, peptidoglutaminase, 2709 alkali protease, the neutral protease Neutrase, AS1.398 neutral protease and transglutaminase, and the addition amount of the protease is 0.2 to 1.0%. The dual-protein pure milk is prepared by mixing the above mentioned soybean protein isolate with fresh milk and carrying out hydration, homogenization, sterilization and filling, and the dual-protein pure milk has high protein content and is free of a stabilizing agent, thus more beneficial for health of human bodies.

Description

technical field [0001] The invention relates to a functional enzymatically hydrolyzed soybean protein isolate and a method for preparing double-protein pure milk using the protein and pure milk. Background technique [0002] The protein content in soybeans is about 38%, which is 4 to 5 times that of cereal foods. The amino acid composition of soybean protein is similar to that of milk protein. Except for slightly lower methionine, the rest of the essential amino acids are rich in content. It is a plant-based complete protein. In terms of nutritional value, it can be equivalent to animal protein. FAO / WHO (1985) human test results show that the essential amino acid composition of soybean protein is more suitable for human needs. For people over two years old, the physiological potency of soybean protein is 100, which is the same as egg and milk protein. In the case of protein, soy protein contains all the essential amino acids required by the human body in sufficient quantiti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J3/16A23C9/152
Inventor 李世伟王建忠高建勇杨翠娜
Owner 谷神生物科技集团有限公司
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