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Production method of low-hydration-viscosity bitter-free high-whiteness soybean protein isolate

A technology of soybean protein isolate and production method, which is applied in the production field of soybean protein isolate with low hydration viscosity, no bitterness and high whiteness, can solve the problems of increased heat-resistant bacteria, high extraction PH, heavy salty taste, etc., and can reduce viscosity and improve hydration. Whiteness, tight structure effect

Pending Publication Date: 2022-05-13
KEDONG YUWANG SOY PROTEIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The disadvantage of the second existing technology solution is that the invention uses protease for proteolysis to reduce the gelatinity of the protein. The process of using the enzyme requires a long time of enzymolysis, and it needs to be heated to 45-55°C, and the pH is controlled between 6.5-7.5. At this temperature, pH and time, it is easy to cause the increase of heat-resistant bacteria, the bitterness group of the protein is exposed, the taste of the protein is low, and the centrifugal precipitation rate is high, which is not conducive to the stability of the protein drink, and precipitation is easy to occur
The adsorption cost of activated carbon column is high and the efficiency is low
If the pH of the extraction is too high, more acid is needed for acid precipitation, and more alkali is needed for neutralization. Use of demanding protein products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]a) Extraction: mix the raw material low-temperature defatted soybean meal with water at a ratio of 1:8 by weight, add 0.1% sodium metabisulfite of the mass of soybean meal, water temperature 45°C, stir for 25 minutes, use multi-stage homogeneous pump to pulverize and transport to the storage tank , use microwave sterilization for 2 minutes, store for 30 minutes to wait for separation; the raw material uses soybean low-temperature soybean meal, and the maturity period of soybean is 10 months to ensure that the soybean protein molecule is stable and the structure is tight. Water is used as the extractant to avoid the yellow color of the isomerization of soybean isoflavones under high pH. Microwaves facilitate the extraction of soy protein. High temperature controls microorganisms and avoids secondary metabolites of yellow and other colors.

[0044] b) centrifugal separation: centrifuging the extract in step a) to obtain primary bean dregs and primary soymilk, washing the ...

Embodiment 2

[0055] a) Extraction: mix the raw material low-temperature defatted soybean meal with water at a ratio of 110 by weight, add 0.25% of the mass of soybean meal with sodium metabisulfite, and stir for 45 minutes at a water temperature of 50°C. Microwave sterilization for 8 minutes, storage for 50 minutes to wait for separation; raw materials using soybean low-temperature soybean meal, the maturity period of soybeans is 20 months, to ensure the stability of soybean protein molecules and tight structure. Water is used as the extractant to avoid the yellow color of the isomerization of soybean isoflavones under high pH. Microwaves facilitate the extraction of soy protein. High temperature controls microorganisms and avoids secondary metabolites of yellow and other colors.

[0056] b) centrifugal separation: centrifuging the extract in step a) to obtain primary bean dregs and primary soymilk, washing the primary bean dregs with water to obtain secondary bean dregs and secondary soy...

Embodiment 3

[0067] a) Extraction: Mix the raw material low-temperature defatted soybean meal with water at a ratio of 1:9 by weight, add 0.2% of the mass of soybean meal with sodium metabisulfite, the water temperature is 48°C, stir for 30 minutes, use a multi-stage homogeneous pump to pulverize and transport to the storage tank , use microwave sterilization for 5 minutes, store for 40 minutes to wait for separation; the raw material uses soybean low-temperature soybean meal, and the maturity period of soybean is 10 months to ensure that the soybean protein molecule is stable and the structure is tight. Water is used as the extractant to avoid the yellow color of the isomerization of soybean isoflavones under high pH. Microwaves facilitate the extraction of soy protein. High temperature controls microorganisms and avoids secondary metabolites of yellow and other colors.

[0068] b) centrifugal separation: centrifuging the extract in step a) to obtain primary bean dregs and primary soymil...

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Abstract

The invention discloses a production method of low-hydration-viscosity bitter-free high-whiteness soybean protein isolate. According to the method, a soybean protein isolate product is obtained through extraction, two times of centrifugal separation, acid precipitation, neutralization, two times of sterilization, two times of vacuum degassing and then spray drying. According to the invention, not only can the hydration color of the soybean protein isolate be improved, but also the hydration viscosity of the soybean protein isolate can be reduced; the hydrated liquid or slurry can be applied to neutral liquid beverages, injection meat products and solid beverages, and also can be applied to various foods with higher requirements on the color of hydrated liquid or slurry.

Description

technical field [0001] The invention relates to a process invention of a method for producing soybean protein isolate with low hydration viscosity, no bitter taste and high whiteness, in particular to the extraction and acid precipitation production process of soybean protein; the technical invention can be applied to the production process of specific protein. Background technique [0002] Soy protein isolate is widely used in various foods because of its excellent water-holding and gel properties, especially ham sausage, injection barbecue, various frozen prepared foods, etc. The common production methods of soybean protein isolate are: extraction, Acid precipitation, neutralization, sterilization, spray drying. However, the color of the general protein hydration gel is dark and white, and the low-viscosity soybean protein isolate is usually hydrolyzed by protease. After enzymatic hydrolysis, the molecular weight of the protein decreases, the hydration gel property decreas...

Claims

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Application Information

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IPC IPC(8): A23J1/14
CPCA23J1/14
Inventor 时玉强
Owner KEDONG YUWANG SOY PROTEIN FOOD CO LTD
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