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Method for extracting soybean isolate protein

A technology of soybean protein isolate and extraction method, which is applied in the field of food and food processing, can solve the problems of protein loss and reduce the taste of protein products, and achieve the effects of promoting dissolution, destroying tissue structure, and reducing protein loss

Inactive Publication Date: 2017-09-26
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The problem to be solved by the present invention is: the mass growth and reproduction of microorganisms in the existing soybean protein isolate production process will bring many adverse effects to production, such as reducing the taste of protein products, causing a large amount of protein loss, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of soybean protein isolate

[0041] The preparation method is as follows:

[0042] (1) First extraction: mix the defatted soybean meal with 10 times the amount of water and place it in the extraction tank, add a 30% sodium hydroxide solution to the extraction tank, and adjust the pH value of the mixture to 8.0 , under the condition of water temperature of 25°C, stirring and leaching for 60 minutes, after the leaching is completed, the extract is centrifuged to obtain a solid-phase okara component 1 and a liquid-phase soymilk component 1;

[0043] (2) Extraction for the second time: pre-prepare the light alkaline water of PH11-13 with steam, water and 30% sodium hydroxide solution, and keep the temperature of the light alkaline water at 85°C; Dissolve the above-mentioned light alkaline water with 6 times the amount of soybean meal in water, adjust the pH value of the mixed material liquid to 9.0, and perform the second stirring and extraction for 20 minutes. Afte...

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PUM

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Abstract

The invention relates to the field of food and food processing, in particular to a method for extracting soybean isolate protein. The method comprises steps of primary extraction, separation, secondary extraction, separation, acid precipitation, neutralization, sterilization, drying and the like on degummed soybean meal. By adopting the method provided by the invention, growth and propagation of microorganisms in the production process of the soybean isolate protein can be effectively controlled, the taste of a product is improved, the hydrolysis degree of the protein is reduced, protein loss is reduced, and the production cost is lowered while the production yield is increased.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a method for extracting soybean protein isolate. Background technique [0002] Soybean Protein Isolate (SPI) is a full-price protein food additive produced from low-temperature desolvated soybean meal. The protein content of soybean protein isolate is more than 90%, and contains nearly 20 kinds of amino acids, including a variety of essential amino acids for human body. Soy protein isolate is rich in nutrients and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. [0003] Soy protein isolate is widely used in various fields of food production due to its dispersibility, emulsification, hydration, oil absorption, gelation, foaming, conjunctival and other functional properties. For example, isolated soybean protein can be applied to the production of meat products, beverages, nutritious foods, and fermented fo...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23J1/14
CPCA23J1/005A23J1/14A23J1/148
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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