Preparation method of special soybean protein isolate for frozen meat product and application thereof

Abstract

The invention discloses a preparation method of a special soybean protein isolate for a frozen meat product and an application of the preparation method, and belongs to the field of food processing. The preparation method comprises the following steps of: taking low-temperature soybean meal as the raw material, subjecting the soybean meal to alkali extraction and acid precipitation treatment to obtain neutral liquid soybean protein, subjecting the liquid soybean protein to high pressure homogenization and water-bath heating treatment, and subjecting the resulting product to spray drying to obtain the product. When the preparation method disclosed by the invention is applied for preparing the soybean protein isolate, high pressure homogenization and heating are applied to treating the liquid soybean protein in combination to obtain the soybean protein product which is high in nutritional value, good in water and oil holding capacity in a frozen condition, and strong in specificity in the meat product. The method disclosed by the invention is wide in raw material resources, low in cost, simple in needed equipment, safe in operation, and free from toxic and side effects, not only improves the added values of the low-temperature soybean meal and the soybean protein isolate, but also provides a soybean protein additive which is strong in specificity and stabler in functions to a frozen meat product industry, simultaneously greatly reduces the production cost of an enterprise, and has wide application prospect.

Description

technical field [0001] The invention relates to a modification method of vegetable protein, in particular to a modification method of soybean protein, in particular to a preparation method and application of a soybean protein product with good functionality in a freezing environment, and belongs to the field of vegetable protein processing. Background technique [0002] With the acceleration of the pace of life and the continuous improvement of living standards, meat and its meat products have become important consumer products in people's lives, especially some convenient and quick frozen meat products, such as frozen meatballs, frozen fillings, etc. The products are very popular, which makes the meat industry develop rapidly, especially the development momentum of frozen meat products is extremely strong. In order to meet the needs of the market, increase product output, reduce production costs, increase corporate income, and at the same time improve various functional pro...

AI Technical Summary

Problems solved by technology

[0012] Although there have been many research reports on the high-pressure and heating compound modification of soybean protein at home and abroad, most of them are on the modification of commercially available soybean protein isolate or concentrated protein products, and the commercially available soybean protein isolate has already occurred to a certain extent. The denaturation, functionality has been destroyed, in this case the modification, the effect of the functional change is not significant, and the modification is more difficult and the cost is higher, so the existing high pressure and heating composite modification Sexual methods have limitations

What's more, the existing compound modification research only studies the changes in the structure and function of soybean protein in general, and does not conduct a separate study on a certain function or the function of soybean protein used in a special product.

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