Preparation method of squid and soybean compound protein particles

A technology of protein granules and soybean protein powder, which is applied to the protein composition of fish, the protein composition of vegetable seeds, and protein food processing, etc. High protein utilization and good flavor

Active Publication Date: 2020-06-16
西安华企众信科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems that traditional soybean protein has side effects, single ingredients and categories, the present invention provides a preparation method of squid soybean compound protein granules with good taste, mutual combination and mutual complementation of amino acid types, and high protein utilization rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1), preparation of iron chelated squid skin protein powder:

[0040] (1) Thaw the squid skin, crush and homogenate, add 0.05mol / L ferrous gluconate solution, and make a homogenate with a mass ratio of solid to liquid of 1:12;

[0041] (2) Adjust the pH value of the homogenate obtained in step (1) to 8, add alkaline protease accounting for 2wt% of the homogenate, and enzymolyze it at 35°C for 1 hour; adjust the pH value to 6, and add 6 wt% of the homogenate Papain, enzymatically hydrolyzed for the second time at 40°C for 1 hour, heated to inactivate the enzyme, centrifuged and filtered, and the clear liquid was taken to obtain squid skin enzymatic hydrolyzate;

[0042] (3) Adjust the pH value in the squid skin enzymatic solution obtained in step (1) to 4, after acid precipitation and extraction, discard the supernatant to get the precipitate, wash with water until neutral, and freeze-dry to obtain iron-chelated squid skin protein powder .

[0043] (2), prepare soybean...

Embodiment 2

[0050] (1), preparation of iron chelated squid skin protein powder:

[0051] (1) Thaw the squid skin, crush and homogenate, add 0.15mol / L ferrous gluconate solution, and make a homogenate with a mass ratio of solid to liquid of 1:10;

[0052] (2) Adjust the pH value of the homogenate obtained in step (1) to 10, add alkaline protease accounting for 6wt% of the homogenate, and enzymatically hydrolyze once at 45°C for 0.5h; adjust the pH value to 9, and add 2wt% of the homogenate % papain, enzymatically hydrolyze it for the second time at 30°C for 2 hours, heat up to inactivate the enzyme, centrifugally filter, and take the clear liquid to obtain squid skin enzymatic hydrolyzate;

[0053] (3) Adjust the pH value in the squid skin enzymatic solution obtained in step (1) to 5, after acid precipitation and extraction, discard the supernatant to get the precipitate, wash with water until neutral, and freeze-dry to obtain iron-chelated squid skin protein powder .

[0054] (2), prepa...

Embodiment 3

[0061] (1), preparation of iron chelated squid skin protein powder:

[0062] (1) Thaw the squid skin, crush and homogenate, add 0.10mol / L ferrous gluconate solution, and make a homogenate with a mass ratio of solid to liquid of 1:15;

[0063] (2) Adjust the pH value of the homogenate obtained in step (1) to 9, add alkaline protease accounting for 4wt% of the homogenate, and enzymatically hydrolyze once at 40°C for 0.8h; adjust the pH to 7, and add 5 wt% of the homogenate % papain, enzymatically hydrolyze it for the second time at 35°C for 1.5h, heat up to inactivate the enzyme, centrifugally filter, and take the clear liquid to obtain squid skin enzymatic hydrolysis solution;

[0064] (3) Adjust the pH value in the squid skin enzymatic solution obtained in step (1) to 4.5, after acid precipitation and extraction, discard the supernatant to get the precipitate, wash with water until neutral, and freeze-dry to obtain iron-chelated squid skin protein powder .

[0065] (2), prep...

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Abstract

The invention relates to the technical field of food processing, aims to solve the problems that traditional soybean protein has side effects and is single in component and category, and provides a preparation method of squid and soybean compound protein particles. The preparation method comprises the following steps: preparing squid skin protein powder, soybean protein powder and water into a compound protein solution according to the mass ratio of (30-60): (30-60): (50-100), carrying out spray granulation, and drying to obtain the squid and soybean compound protein particles. According to the invention, a new concept of 'double proteins' is implemented; vegetable protein and animal protein are compounded; the plant and animal double-protein particles are prepared; the squid and soybean compound protein particles prepared by the method are higher in amino acid content, richer in protein variety, closer to the amino acid proportion required by a human body in amino acid proportion, high in protein utilization rate, capable of removing the beany flavor and bitterness of the soybean protein powder, good in flavor and high in nutritional value, can achieve a plant and animal protein double-combination effect, and have wide market value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of squid soybean compound protein granules. Background technique [0002] Soy protein is a plant-based protein. The amino acid composition of soybean protein is similar to that of milk protein. Except for the slightly lower methionine, the content of other essential amino acids is relatively rich. It is a complete plant-based protein. In terms of nutritional value, it can be equal to animal protein, and it is also the closest to human body in terms of genetic structure. Amino acids, so it is the most nutritious plant protein. Soybean protein can enhance immune function, inhibit cancer cell formation, anti-aging, prevent cardiovascular and cerebrovascular diseases, regulate intestinal environment in both directions, and prevent diabetes. These functions have been widely recognized and used by people. However, due to the five major side effects of soy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J1/14A23J3/16A23J3/34A23P10/20
CPCA23J1/04A23J3/16A23J1/148A23J3/341A23J3/346A23P10/20
Inventor 郭健宋文东蔡璐纪丽丽
Owner 西安华企众信科技发展有限公司
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