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Preparation method of SPI (soybean protein isolate)

A technology of soybean protein isolate and protein slurry, which is applied in the field of food and food processing, can solve the problems that the quality of soybean protein isolate products cannot be fundamentally improved, restrict the development of the domestic protein beverage market, etc., and achieve the reduction of bad flavor substances and harmful substances, The effect of improving product flavor and improving stability

Active Publication Date: 2017-08-18
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These problems have not been well resolved, so that the quality of domestic beverage soybean protein isolate products has not been fundamentally improved, thus restricting the development of the domestic protein beverage market to a large extent

Method used

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  • Preparation method of SPI (soybean protein isolate)

Examples

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Comparison scheme
Effect test

Embodiment 1

[0041] A soy protein isolate

[0042] The preparation method is as follows:

[0043] (1) Extraction: Add 12 times the amount of water to the defatted soybean meal, the water temperature is 25°C, the pH value is adjusted to 6.5 with liquid NaOH, and the extraction is stirred for 50 minutes at a stirring speed of 60-70r / min; after the extraction is completed, The extract is centrifuged to obtain solid phase component 1 and liquid phase component 1. Add 7 times the amount of defatted soybean meal to the solid phase component 1, and carry out the second stirring and extraction for 10 minutes at a stirring speed of 60-70r / min; After the second extraction is completed, the extract is centrifuged to obtain solid phase component 2 and liquid phase component 2;

[0044] (2) One-time sterilization and flash evaporation: mix the above liquid phase component 1 and liquid phase component 2 uniformly, carry out high-temperature instantaneous sterilization, sterilization time 20s, sterilization t...

Embodiment 2

[0052] A soy protein isolate

[0053] The preparation method is as follows:

[0054] (1) Extraction: Add 15 times the amount of water to the defatted soybean meal, the water temperature is 40°C, the pH value is adjusted to 7.5 with liquid NaOH, and the extraction is stirred for 60 minutes at a stirring speed of 60-70r / min; after the extraction is completed, The extract is centrifuged to obtain solid phase component 1 and liquid phase component 1. Add 6 times the amount of defatted soybean meal to the solid phase component 1, and carry out the second stirring and extraction for 10 minutes at a stirring speed of 60-70r / min; After the second extraction is completed, the extract is centrifuged to obtain solid phase component 2 and liquid phase component 2;

[0055] (2) One-time sterilization and flash evaporation: mix the above-mentioned liquid phase component 1 and liquid phase component 2 uniformly, carry out high-temperature instantaneous sterilization, sterilization time 40s, steri...

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Abstract

The invention relates to the field of food and food processing, in particular to a preparation method of SPI (soybean protein isolate). The method disclosed by the invention comprises the following steps: extracting defatted soybean meal, separating and carrying out primary sterilization and flash evaporation, acid precipitation, neutralization, enzymatic hydrolysis, secondary sterilization and flash evaporation, drying, ultra-micronization and the like. By adopting the method disclosed by the invention, SPI products which are free of beany flavor and salty and bitter taste, good in taste, excellent in dispersion and stable in stability can be produced. SPI prepared with the method is very suitable for being taken as a raw material for processing and producing a soybean protein solid beverage, and the quality of soybean protein solid beverage products can be fundamentally improved. Therefore, the method and product disclosed by the invention are very suitable for technical needs of the current soybean protein production industry, and the popularization and application of the method and product have very important significance on broadening the application of SPI in the food industry.

Description

Technical field [0001] The present invention relates to the field of food and food processing, in particular to a method for preparing soybean protein isolate. Background technique [0002] Soy Protein Isolate (SPI) is a full-priced protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is above 90% and contains nearly 20 kinds of amino acids, including many essential amino acids. Soy protein isolate is rich in nutrients and does not contain cholesterol. It is one of the few plant proteins that can replace animal protein. [0003] Soy protein isolate is widely used in various fields of food production because of its dispersibility, emulsification, hydration, oil absorption, gelation, foaming, and conjunctival properties. For example, soy protein isolate can be used in the production of meat products, beverages, nutritious foods, and fermented foods, and has unique effects on improving food quality, strengthening ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16
CPCA23J1/148A23J3/16
Inventor 刘军刘汝萃王彩华范书琴李顺秀
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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