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Compound soybean protein concentrate

A technology of concentrated soybean protein and isolated soybean protein, which is applied in the direction of food ingredients as viscosity modifiers, food ingredients as taste improvers, food science, etc., to improve water absorption, good elasticity and stability, and improve water and oil retention. Effect

Inactive Publication Date: 2017-05-10
山东嘉华生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, selecting suitable raw materials to prepare functional and low-cost protein concentrates is one of the effective methods to improve the quality of meat products and reduce production costs. At present, there are few reports on the compounding of functional protein concentrates at home and abroad.

Method used

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  • Compound soybean protein concentrate
  • Compound soybean protein concentrate
  • Compound soybean protein concentrate

Examples

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Effect test

Embodiment 1

[0014] A kind of compound soybean protein concentrate provided by the present invention, accurately weigh 46 parts of soybean protein isolate, 20 parts of soybean powder, 5 parts of modified starch, 5 parts of soybean dietary fiber, 1 part of sucrose fatty acid lipid, and 0.5 part of molecularly distilled monoglyceride , 1 part of linseed gum, 0.5 part of carrageenan and 2 parts of guar gum are fully mixed to make a compound soybean protein concentrate, which is added to the sausage in proportion to prepare the sausage. The hardness of the prepared product is 12.5% ​​higher than that of the product made of protein isolate, the elasticity is increased by 9.2%, and the yield is 10.7% higher. , high yield and other advantages, the water and oil retention effect reaches 1:5:8.

Embodiment 2

[0016] A kind of compound soybean protein concentrate provided by the present invention, accurately weigh 50 parts of soybean protein isolate, 37 parts of soybean powder, 10 parts of modified starch, 17 parts of soybean dietary fiber, 2 parts of sucrose fatty acid lipid, and 1 part of molecularly distilled monoglyceride , 1.7 parts of soybean lecithin, 1.5 parts of carrageenan, 1 part of konjac flour, 4 parts of guar gum, and 1.5 parts of tamarind gum are fully mixed to make a compound soybean protein concentrate, which is added in proportion to the sausage to prepare the sausage. The hardness of the prepared product is 11.2% higher than that of the product made of protein isolate, the elasticity is increased by 10.1%, and the yield is 14.3% higher. , high yield and other advantages, the water and oil retention effect can reach 1:5.5:8.

Embodiment 3

[0018] A compound soybean protein concentrate provided by the invention, accurately weighed 56 parts of soybean protein isolate, 15 parts of modified starch, 25 parts of soybean dietary fiber, 1.5 parts of molecularly distilled monoglyceride, 2 parts of soybean lecithin, and 3 parts of linseed gum , 1.5 parts of konjac flour, 6 parts of guar gum and 2 parts of tamarind gum are fully mixed to make a compound soybean protein concentrate, which is added in proportion to the sausage to prepare the sausage. The hardness of the prepared product is 14.7% higher than that of the product made of protein isolate, the elasticity is increased by 7.8%, and the yield is 11.7% higher. , high yield and other advantages, the water and oil retention effect can reach 1:5:8.

[0019] The compound soybean protein concentrate provided by the present invention is a milky white or light yellow powder, which is suitable for various emulsified sausage products, can significantly improve the quality of ...

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Abstract

The invention relates to a compound soybean protein concentrate, in particular to a compound soybean protein concentrate special for improving the quality of sausage type meat products. The main raw materials of the compound soybean protein concentrate comprise soybean protein isolate, modified starch, soybean dietary fibers, soybean flour, sucrose fatty acid ester, molecular distillation glycerol monostearate, soybean lecithin, guar gum, carrageenin, konjaku flour, linseed gum and tamarind gum, wherein the soybean dietary fibers can enhance the water absorption of products, the modified starch as a water retaining agent and a tissue excipient enables the products to have good elasticity and stability, the sucrose fatty acid ester, the molecular distillation glycerol monostearate and the soybean lecithin can improve the emulsifying capacity of the products, and the konjaku flour, the carrageenin, the guar gum, the linseed gum and the tamarind gum can improve the viscoelasticity, the water retention capacity and the oil retention capacity of the products, increase the product yield and improve the mouth feel of the products.

Description

technical field [0001] The invention relates to a compound soybean protein concentrate, in particular to a compound soybean protein concentrate specially used for improving the quality of sausage meat products. Background technique [0002] Sausage meat products are deeply loved by all kinds of people because of their good flavor, mouthfeel and convenience. Soybean protein (isolated protein, concentrated protein, and tissue protein, etc.) is the main food additive often used in sausage meat products. It plays different roles in quality improvement in different types of sausages. Glue type, improve viscosity, improve dispersibility and other functions to reduce production costs, improve product taste, and improve product quality. [0003] So far, a lot of research has been done on the quality improvement of meat products at home and abroad, and many food additives that can improve the quality of meat products have been found, such as soybean protein, phosphate, emulsifiers a...

Claims

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Application Information

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IPC IPC(8): A23L13/40
CPCA23V2002/00A23V2200/23A23V2200/244A23V2200/14A23V2250/5488A23V2250/5118A23V2250/506A23V2250/5036A23V2250/5066A23V2250/5044A23V2250/508A23V2250/192
Inventor 张效伟王阳张钊
Owner 山东嘉华生物科技股份有限公司
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