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Method for preparing soybean separate protein by ultra-filter film separation technology

A technology of soybean protein isolate and separation technology, which is applied in the field of soybean deep processing, can solve the problems of insufficient separation precision of protein liquid and whey, influence of soybean protein isolate yield, and environmental protection of sewage discharge, so as to achieve process continuity and shorten production Cycle, the effect of less water consumption

Inactive Publication Date: 2005-05-18
哈高科大豆食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the domestic production of soybean protein isolate mainly uses horizontal spiral separator or vertical disc separator to complete the extraction and separation of protein liquid and curd. The protein yield is affected, and the protein content in whey increases, which also brings the difficulty of subsequent product purification and environmental protection problems of sewage discharge
At present, this technology has not been used in China to realize the production of soybean protein isolate. In view of the advantages of ultrafiltration technology and its applicability in the soybean protein isolate industry, this preparation method will have great potential for development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] (1) Low-temperature defatted soybean chips

[0066]Get quantitative low-temperature defatted bean flakes and put them into the leaching tank.

[0067] (2) Primary leaching

[0068] Dissolve the low-temperature soybean slices in 50°C water. First, add water at 50°C to the leaching tank according to the water-material ratio of 18:1, adjust the pH value of the water and low-temperature soybean chips to 7.5 with sodium hydroxide (NaOH, the concentration is 30%), stir at a constant speed, and maintain the above process conditions 30 minutes is a leaching protein solution.

[0069] (3) Separation of protein liquid and bean dregs

[0070] Soluble proteins, carbohydrates and salts are separated from the leachate and separated by a separator. After separation, the liquid phase is the protein liquid of the primary leaching, and the solid phase is the bean dregs of the primary leaching, and the concentration of the protein liquid of the primary leaching is 12%.

[0071] (4) Se...

Embodiment 2

[0088] (1) Low-temperature defatted soybean chips

[0089] Get quantitative low-temperature defatted bean flakes and put them into the leaching tank.

[0090] (2) Primary leaching

[0091] Dissolve the low-temperature soybean slices in 48°C water. First, add water at 48°C to the leaching tank according to the water-material ratio of 16:1, adjust the pH value of the water and low-temperature soybean chips to 7.5 with sodium hydroxide (NaOH, the concentration is 20%), stir at a constant speed, and maintain the above process conditions 30 minutes is a leaching protein solution.

[0092] (3) Separation of protein liquid and bean dregs

[0093] Soluble proteins, carbohydrates and salts are separated from the leachate and separated by a separator. After separation, the liquid phase is the protein liquid of the primary leaching, and the solid phase is the bean dregs of the primary leaching, and the concentration of the protein liquid of the primary leaching is 12.5%.

[0094] (4)...

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Abstract

The preparation process of separate soybean protein includes the following steps: low temperature defatting bean, the first leaching, separating protein liquid from bean dregs, the second leaching, separating protein liquid from bean dregs, deairing, acid depositing, filterig with ultrafiltering film to obtain concentrated liquid, water washing, neutralizing, sterilizing, spray drying and spraying phospholipid to obtain the separate soybean protein product.

Description

Technical field [0001] The invention belongs to the technical field of soybean deep processing. Specifically, it utilizes ultrafiltration technology to realize the preparation of soybean protein isolate. Background technique [0002] At present, the domestic production of soy protein isolate mainly uses horizontal spiral separators or vertical butterfly separators to complete the extraction and separation of protein liquid and curdled milk. The disadvantage is that the separation accuracy of protein liquid and whey is not high enough, making the soybean separation The protein yield is affected and the protein content in whey is increased, which also brings about the difficulty of subsequent product purification and environmental issues of sewage discharge. In addition, the process continuity of traditional separators is not ideal, and the frequency of shutdown and cleaning is high. If the continuous working time is too long, the finished product may be mixed with burnt impur...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/32
Inventor 韩俊车运河林杨刘跃泉符群王文国
Owner 哈高科大豆食品有限责任公司
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