Production method for improving soybean isolate protein whiteness value

Abstract

The invention discloses a production method for improving soybean isolate protein whiteness value and relates to the field of soybean industry chain deep processing. Modernized food processing technology combining low-temperature extraction technology, water-washing technology, citric acid precipitation technology, metal salt ion substitution technology, combined enzyme treatment technology and high-pressure spray drying is adopted to improve soybean isolate protein processing modes, and the problem that soybean isolate protein product powder is dark in color and water soluble color due to current conventional processing modes at home and abroad is solved through steps of extraction, acid precipitation, neutralization, enzymolysis, sterilization, flashing, spray drying and packaging; by optimizing the above key parameters, a process which is simple, feasible and easy to implement is adopted to improve the whiteness value of soybean isolate protein, and the production method is of important significance.

Description

technical field [0001] The invention relates to the field of deep processing of soybean industrial chain, in particular to a production method for improving the whiteness value of soybean protein isolate. Background technique [0002] Soybean Protein Isolate 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%, there are nearly 20 kinds of amino acids, and it contains essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. Soy protein isolate has good gelling properties, emulsifying properties, dispersibility, foaming properties, water and oil retention and other functional properties, so it is widely used in various fields of food processing. [0003] In recent years, with the increasing application range of soybean protein isolate, people have hi...

AI Technical Summary

Problems solved by technology

Whiteness value is one of the important sensory indicators to measure the quality of soybean protein isolate raw materials. Soy protein with excellent color and luster can not only improve the sensory properties of food, give people a sense of beauty, but also increase people's appetite. In the process of food processing, Especially under the condition of not adding any whitening measures, soybean protein isolate with high whiteness value can bring more confidence in food safety to manufacturers and consumers. Since the soybean protein isolate industry in my country started relatively late compared with Europe and the United States, The production process, equipment and degree of automation are relatively low, resulting in low whiteness value of soybean protein isolate, most of which are light yellow and yellow, which greatly limits the application range of soybean protein isolate, especially in the field of beverages and bionic products. The whiteness value of soybean protein isolate is an important solution to improve the quality of soybean protein isolate