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Modification method of soybean protein concentrate

A soybean protein concentrate and modification technology, which is applied in the field of modification of soybean protein concentrate, can solve the problems of poor water solubility of soybean protein, low water solubility of soybean protein, and affecting the use of chicken protein, so as to achieve good product flavor, low cost, and pollution-free little effect

Inactive Publication Date: 2005-11-02
夏中军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the biggest problem with the traditional alcohol method of concentrated soybean protein is that the water solubility (NSI) of soybean protein is very low, generally only about 5%.
Due to the poor water solubility of soybean protein, some functions of soybean protein such as gelatinization and elasticity cannot be displayed, which affects the use of chicken protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] Take 5000g of low-temperature defatted soybean meal, grind it to 100 mesh powder with a pulverizer, put the soybean meal powder into a temperature-controllable extractor, spray 35L of 60° alcohol solution from the top, control the temperature at 52°C, and extract for 1 hour. In the form of slurry, use a separator to separate (recover alcohol from the supernatant), put the sediment into the second extraction tank, and then use 80° alcohol to leach for 30 minutes at a temperature of 70, and then use a separator to separate (Alcohol is recovered in the supernatant); heat the precipitate, remove residual alcohol and then dilute it with 5 times of water, put it into a pressure tank, stir well, and use NaHCO 3 Adjust the pH value to 7.8, heat to 110°C, keep it for 10 minutes, and then lower it to 86°C, homogenize with a homogenizer, and the homogenization pressure is 25Mpa. The homogenized protein solution was spray-dried to obtain 3300 g of protein powder. The water solubil...

example 2

[0017] Take 5000g of low-temperature defatted soybean meal, crush it to 100 mesh with a pulverizer, put the above-mentioned soybean powder into a temperature-controllable extractor, spray 35L of 65° alcohol from the top, control the temperature at 50°C, and extract for 1 hour. It is a slurry, separated by a separator (alcohol is recovered from the supernatant), and the precipitate is put into the second extraction tank, washed with 90° alcohol for 30 minutes, and separated by a separator (alcohol is recovered from the supernatant). After the sediment is heated to remove residual alcohol, add 6 times of water to dilute it, put it into a pressure tank, and after stirring evenly, adjust the pH value to 7.3, heat it to 130°C, keep it for 6 minutes, then cool it down to 76°C, and use a homogenizer Homogenization, the homogenization pressure is 35Mpa, the homogenized protein solution is collected in a drying tray, and dried in a vacuum oven at a drying temperature of 60°C. After dryi...

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PUM

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Abstract

The present invention is concentrated soybean protein modifying method and features that water insoluble protein obtained through low temperature separation of defatted soybean residue is produced into concentrated protein powder in high water solubility through water dilution, pH regulation, heating, homogenization, drying and other steps. The concentrated protein powder has water solubility as high as 70-80 %, protein content of 67-70 %, processing performance of being emulsified, thickened, gelatinized, etc. and expanded use range. In addition, the process of the present invention has low cost, less pollution and good product taste.

Description

technical field [0001] The invention relates to the field of soybean deep processing, in particular to a method for modifying concentrated soybean protein. Background technique [0002] The production principle of the traditional alcohol-based soybean protein concentrate is to use the characteristic that soybean protein is insoluble in ethanol and the solubility of soybean protein is the lowest when the ethanol volume percentage concentration is 60-65%. During production, alcohol is used to wash soybean meal powder to remove alcohol. After the soluble sugar, alcohol-soluble protein and ash are separated, the alcohol-processed soybean protein concentrate is obtained through separation and drying. [0003] The technical process of the traditional alcohol-process soybean protein concentrate: low-temperature defatted soybean meal-crushing-ethanol extraction-water-soluble-spray drying-concentrated soybean protein (edited by Zhang Zhijian, "New Soybean Product Processing Technolog...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 樊庆风孙洪斌孙威
Owner 夏中军
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