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Technological method for isolated proteins suitable for dairy products to use

A technology of protein separation and process method, applied in the field of soybean deep processing, can solve the problems of low emulsifying ability and poor dispersion stability, and achieve the effects of better preparation, reduced protein content and good solubility

Inactive Publication Date: 2019-04-30
郭昱妤
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Problems solved by technology

[0002] At present, the soybean protein isolates produced in China are mainly gel-type and injection-type protein isolates used in meat products. There is no production of dairy-specific protein isolates for milk powder, liquid milk, and ice cream. Foreign manufacturers have conducted research on dairy-specific proteins. In addition to research and production, although the products of foreign manufacturers have good dispersibility, the dispersion stability is poor, generally between 50-70%, and the emulsifying ability is not high, generally 300-450ml / g

Method used

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Embodiment Construction

[0030] Below in conjunction with embodiment the present invention will be described in further detail, the processing method of protein separation of the present invention, it comprises the following steps:

[0031] 1) Low-temperature defatted soybean chips: take low-temperature defatted white soybean chips and put them into the leaching tank;

[0032] 2) Primary leaching: dissolve the low-temperature defatted soybean flakes in 50°C water;

[0033] 3) Separation of protein liquid and bean dregs: soluble protein, carbohydrates and salt are separated from the leaching liquid, and separated by a separator. After separation, the liquid phase is the protein liquid of the first leaching, and the solid phase is the bean dregs of the first leaching, and the concentration of the protein liquid of the first leaching is 16 %;

[0034] 4) Secondary leaching: dissolve the bean dregs from the primary leaching in the secondary leaching tank;

[0035] 5) Secondary separation of bean dregs a...

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Abstract

The invention discloses a technological method for isolated proteins suitable for dairy products to use, wherein the method comprises the steps: obtaining of low-temperature degreased soybean slices,primary leaching, separation of a protein liquid and soybean residues, secondary leaching, separation of a protein liquid and soybean residues, degassing, acid precipitation, separation of primary curds and whey, water washing, separation of secondary curds and whey, enzymolysis aging, sterilization, spray drying, phospholipid spraying and the like. The technological method for the isolated proteins solves the difficulties of application of the isolated proteins in dairy products; firstly, the problem of solubility is solved, the solubility is good, and the isolated proteins are easily mixed with other materials evenly; in the process of homogeneous screening, undissolved protein particles are intercepted on a screen, not only is the screen blocked, but also the content of proteins in theproduct is reduced and nutrients are lost in the product.

Description

technical field [0001] The invention relates to the technical field of soybean deep processing, in particular to a process method of isolated protein suitable for dairy products. Background technique [0002] At present, the soybean protein isolates produced in China are mainly gel-type and injection-type isolates used in meat products. There is no production of dairy-specific protein isolates for milk powder, liquid milk, and ice cream. Some foreign manufacturers have carried out research on dairy-specific proteins. In addition to research and production, although the products of foreign manufacturers have good dispersibility, the dispersion stability is poor, generally between 50-70%, and the emulsifying ability is not high, generally 300-450ml / g. Soy protein isolate has great potential for application in dairy products. Contents of the invention [0003] The purpose of the present invention is to provide a protein isolation process suitable for dairy products, so as to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/34
CPCA23J1/14A23J3/346
Inventor 郭昱妤
Owner 郭昱妤
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