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Art for producing soyabean polypeptide powder without bitter taste

A soybean polypeptide and production process technology, which is applied in the deep processing field of soybean protein isolate, can solve problems such as loss of polypeptide products, and achieve the effects of reducing bitter amino acids, good quality and reducing adsorption loss.

Inactive Publication Date: 2003-12-17
瑞泰高直生物科技(武汉)有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

Although this also has a certain debittering effect, it will also cause about 20 to 30% loss of polypeptide products while completely eliminating the bitterness.
It can be seen that the existing enzymatic processing method of soybean protein isolate cannot produce high-quality soybean polypeptide products in large quantities

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] The production process of the non-bitter soybean polypeptide powder provided by the present invention is described in further detail below in conjunction with specific examples:

[0016] Step 1): Take 20 kg of soybean protein isolate with a total nitrogen weight content greater than or equal to 11%, add 170 kg of distilled water, stir evenly, and grind into a fine soybean protein isolate slurry through a colloid mill.

[0017] Step 2): Pour the soybean protein isolate slurry into the reaction pot, heat it to 52°C, adjust its pH value to 7.3 with ammonia water, then add 1.2 kg of neutral protease labeled A.S1398 into the reaction pot, and stir evenly For the first enzymatic hydrolysis, keep the temperature of the enzymatic hydrolysis solution at 52°C and the pH value at 7.3. When the pH value changes, immediately adjust it with ammonia water, and obtain the first enzymatic hydrolysis solution after 4 hours .

[0018] Step 3): Heat the first enzymolysis solution in the r...

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Abstract

A soybean polypeptide powder without bitter taste is prepared through mixing soybean protein with distilled water, grinding, regulating pH value and temp. adding neutral proteinase, enzymolyzing, deactivating enzyme, regulating pH value and temp. adding pancreatin, enzymolyzing, deactivating enzyme, filter, adding kaolinite powder, adsorption, adding activated carbon powder, adsorption, and vacuum drying. Its advantages are no bitter taste and high quality.

Description

technical field [0001] The invention relates to a deep processing technology of soybean protein isolate, in particular to a production process capable of processing soybean protein isolate into non-bitter soybean polypeptide powder. Background technique [0002] At present, for the deep processing of soybean protein isolate, methods such as acid method, alkali method or enzymatic hydrolysis are generally used to convert the macromolecular protein in soybean protein isolate into small molecular polypeptides that are easily absorbed by the human body. Among them, the method of enzymatic hydrolysis The most widely used. However, more or less bitter components generally exist in the polypeptide products produced by enzymatic hydrolysis, which leads to poor taste of the final product and a decrease in market acceptance, so it is not suitable for mass production. After in-depth analysis and research on the above-mentioned bitter ingredients, scientific and...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 殷腊生
Owner 瑞泰高直生物科技(武汉)有限公司
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