多级逆流醇浸法制取大豆浓缩蛋白工艺的研究  

Research on process conditions of soybean protein concentrates produced by alcohol-leaching of multistage reverse current

作　　者：胡小中[1,2] 温光源[2] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家粮食局科学研究院,北京100037

出　　处：《食品工业科技》2009年第3期272-275,共4页Science and Technology of Food Industry

摘　　要：大豆浓缩蛋白具有比脱脂蛋白粉蛋白质含量高和比大豆分离蛋白价格低的优势,广泛应用于各种食品体系中。目前,世界上大豆浓缩蛋白的生产方法主要是乙醇浸洗法,本文采用多级逆流醇浸法,对影响大豆浓缩蛋白的工艺条件,如浸取温度、料溶比、乙醇溶液的浓度和浸取时间进行了较为详尽的研究。通过正交实验及结果分析,确定了其最佳的工艺条件为为:浸取温度60℃,料溶比1∶5,乙醇溶液浓度60%,浸取时间30min。Soybean protein concentrates（SPC） combine the advantages of the lower cost and higher protein content,compared with soybean protein isolates（SPI） and soybean protein flours（SPF） respectively, and are utilized extensively in many food systems.At present,SPC are mostly produced by alcohol-leaching,their process conditions, including leaching temperature,time,the ratios of low temperature soybean flake and ethanol solution, concentration of ethanol solution,were studied in details in the paper.The optimum technological parameters of leaching temperature 60℃, 30min, ratios 1：5, and concentration of ethanol solution 60% were obtained by orthogonal test.

关 键 词：多级逆流 乙醇浸洗 大豆浓缩蛋白 最佳工艺条件 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]