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Soybean peptide production method

A production method and technology of soybean peptide, which is applied in the field of soybean peptide production, can solve the problems of differences in bacterial growth conditions and enzymatic hydrolysis conditions, high cost of purchased enzymes, and fluctuations in product quality, so as to achieve popularization, promotion and application, The effect of reducing the amount of added enzyme and reducing the cost of raw materials

Inactive Publication Date: 2006-09-06
WUHAN SHUOSEN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of soybean peptides by liquid fermentation method is costly and the product quality fluctuates
There are mainly the following problems: 1. High temperature sterilization and airtight conditions are required, and the investment is large; 2. The growth conditions of bacteria and the conditions of enzymatic hydrolysis are different, and the production cannot meet the requirements of both
The production of soybean peptides by liquid enzymatic hydrolysis has entered industrial production, but the cost of producing soybean peptides by liquid enzymatic hydrolysis is still high, which limits the application of soybean peptide products
The reason for the high cost is that the hydrolysis yield of low-priced crude raw materials such as soybean flour is low by liquid enzymatic hydrolysis, so high-purity and high-priced raw materials are used, and soybean protein isolate is generally used as the raw material for production. The cost of the same amount of protein raw materials is higher than that of soybean flour. Second, the amount of enzyme used in the liquid enzymatic hydrolysis method is large, and the cost of purchased enzymes is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: using soybean powder as raw material, when using defatted soybean meal as raw material or defatted soybean meal plus soybean powder as raw material belongs to another embodiment; its process steps are:

[0020] 1), solid fermentation: be 300 kilograms of soybean meal and water by weight ratio as 1: 1, i.e. 300 kilograms of water mix and mix evenly, the fermenting bacterium that inoculates subsequently is Bacillus subtilis, inoculation ratio 5%, control fermentation temperature is 28-45°C, stack height 50cm, fermentation time 2 days;

[0021] 2), liquid enzymolysis: mix the fermented solid culture with water at a weight ratio of 1:9, add a compound protease, and keep warm for enzymolysis; the added compound protease is mixed with water and fermented solid culture Add 0.1% plant-derived compound protease; heat preservation enzymolysis is 55 ℃ heat preservation hydrolysis for 9 hours, and the enzymolysis process is continuously and slowly stirred;

[0022] 3...

Embodiment 2

[0027] Embodiment 2: its processing step is:

[0028] 1), solid fermentation: mix 600 kg of soybean powder as raw material with water in a weight ratio of 1:0.8, inoculate Bacillus subtilis at a ratio of 3%, the fermentation temperature is 25-50°C, the stacking height is 90cm, and the fermentation time 1.5 days;

[0029] 2), liquid enzymatic hydrolysis: mix the fermented solid culture with water in a weight ratio of 1:7, add the complex protease after mixing the fermented solid culture with water and add plant-derived complex protease at 0.05%; 45°C Heat preservation and hydrolysis for 13 hours, continuous and slow stirring during the enzymolysis process;

[0030] 3) Enzyme inactivation: raise the temperature of the enzymolysis solution to 70°C and keep it for 30 minutes;

[0031] 4), filtrate: the enzymolysis solution is centrifuged to obtain a crude soybean peptide solution;

[0032] 5) Debittering and decolorization: heating the crude soybean peptide solution obtained af...

Embodiment 3

[0035] Embodiment 3: its processing step is:

[0036] 1), solid fermentation: mix 400 kg of defatted soybean meal raw materials with water in a weight ratio of 1:1.5, inoculate Bacillus subtilis at a ratio of 0.1%, the fermentation temperature is 30-45°C, and the stacking height is 40-70cm. The time is 2.5 days;

[0037] 2), liquid enzymatic hydrolysis: mix the fermented solid culture with water in a weight ratio of 1:10, add the complex protease after mixing the fermented solid culture with water and add plant-derived complex protease at 0.15%; 60°C Heat preservation and hydrolysis for 1.5 hours, and continuous and slow stirring during the enzymolysis process;

[0038] 3) Enzyme inactivation: raise the temperature of the enzymolysis solution to 85°C and keep it for 10 minutes;

[0039] 4), filtrate: the enzymolysis solution is centrifuged to obtain a crude soybean peptide solution;

[0040] 5) Debittering and decolorization: heating the crude soybean peptide solution obtai...

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Abstract

The invention relates production method of soybean peptide, using the degreasing soya bean waste / soybean powder as raw material, comprising the following steps: 1 solid fermenting: mixing the water with raw material in proportion by weight, inoculating zymocyte; 2 liquid enzymolysis: mixing the solid culture with water in proportion by weight, adding composite proteinase, carrying out enzymolysis; 3 extinguishing bacterium: catabolite extinguishing bacterium; 4 filter liquor: separating soybean peptide solution from enzymolysis liquid; 5 decolourization; 6 refining; 7 sterilization, and getting the product. The advantages are following: absorbing the advantages of liquid invoice method and liquid enzymolysis method, overcoming the defects of them, reducing the cost, decreasing the content of added enzyme, getting the high hydrolysis rate, and extending the soybean peptide application.

Description

technical field [0001] The invention relates to a soybean peptide production method and belongs to the technical field of protein molecular transformation in microbiology and enzymology. Background technique [0002] Soybean peptide is a deep-processing product of soybean. It mainly uses biological methods to transform soybean protein molecules into low-molecular peptides, so that its physiological and nutritional functions can be significantly improved and enhanced. Compared with traditional soybean protein, the production process of soybean peptide is more complicated and the cost price is higher, but it has the advantages of easy digestion and absorption, rapid supply of energy to the body, no protein denaturation, no beany smell, no residue, low liquid viscosity and heat resistance Non-coagulation and other characteristics, especially with unique physiological functions such as lowering serum cholesterol, lowering blood pressure and promoting fat metabolism. Therefore, ...

Claims

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Application Information

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IPC IPC(8): C12P21/00
Inventor 梁运祥浦劲松胡杰
Owner WUHAN SHUOSEN BIOTECH
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