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Preparation method of soybean protein composite gel food and product thereof

A technology of soybean protein and composite gel, which is applied in the directions of protein food ingredients, protein food processing, vegetable protein processing, etc., can solve the problems of lack of protein in nutrients

Active Publication Date: 2022-08-05
ANQING NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Comparable to animal protein, soybean protein isolate is a complete protein, which not only solves the problem of lack of protein in nutrients, but also makes up for the lack of lysine in rice flour in raw materials, making amino acids complementary

Method used

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  • Preparation method of soybean protein composite gel food and product thereof
  • Preparation method of soybean protein composite gel food and product thereof
  • Preparation method of soybean protein composite gel food and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～4

[0037] Table 1

[0038]

[0039] According to the composition ratio of Table 1, the preparation of soybean protein composite gel food was carried out:

[0040] (1) Disperse soybean protein isolate in water, add chitosan oligosaccharide and transglutaminase, and react with constant temperature shaking at pH 6 and 45°C for 3 hours. After the reaction is completed, inactivate the enzyme at 90°C for 5 minutes to obtain glycosyl soy protein;

[0041] (2) place the rice after cleaning and drying (embodiments 1~4 correspond to purple rice, yellow millet, sugar-controlled rice and germinated brown rice respectively) in a desktop ultrafine pulverizer (ST528) and grind, and the rotating speed 25000r / min, milled for 5min; the obtained rice flour was passed through a 200-mesh sieve, and the material under the sieve was taken for later use;

[0042] (3) get rice flour (any one in purple rice flour, yellow millet flour, sugar-controlled rice flour and germinated brown rice flour) and j...

Embodiment 5

[0050] Sensory evaluation criteria for products:

[0051] In order to directly reflect the quality of the product and obtain a better product, the sensory evaluation standard table of the product of the present invention is formulated according to the local standards and the sensory evaluation standards in the relevant literature. And invited 10 laboratory personnel to learn the evaluation terms of the products in the local standards, and carried out multiple scoring evaluation exercises. One hour before the formal evaluation, they did not smoke, eat, or use odorous cosmetics. Take appropriate samples and place them on white porcelain. In the plate, observe the color and impurities under natural light. After the tasting, rinse your mouth with warm water, and then try the next sample. According to the evaluation criteria in Table 4, the samples were individually scored for the color, appearance, mouthfeel, toughness, viscosity and taste of different samples.

[0052] Table 4 P...

Embodiment 6

[0060] Single factor experiment with different addition amounts of glycosylated cross-linked protein:

[0061] In order to determine the addition amount of soybean protein isolate after glycosylation and the addition ratio of rice flour, select 10g purple rice flour, 20ml pure water, add 2g, 2.5g, 3g, 3.5g, 4g of glycosylated protein respectively, and compound with purple rice flour After high-temperature aging, the product is scored and processed with reference to the sensory evaluation criteria in Table 4, and the optimum addition amount of glycosylated cross-linked protein is determined comprehensively. With the addition of glycosylated protein, the smell, toughness and appearance of the product did not change much, but the taste and color changed greatly, and with the addition of glycosylated protein, the sensory evaluation score first increased and then decreased. According to Table 6 It is concluded that when the added amount of soybean protein isolate per 10g of rice fl...

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Abstract

The invention discloses a preparation method of soybean protein composite gel food and a product thereof, and belongs to the technical field of gel food. The preparation method comprises the following steps: dispersing soybean protein isolate in water, adding a glycosylation modifier and transglutaminase, carrying out a reaction under an acidic condition, and then carrying out enzyme deactivation treatment to obtain glycosylated soybean protein; and adding rice flour into the glycosylated soybean protein, uniformly stirring, adding an adhesive and a toughening agent, stirring for the second time, cooking, and packaging to obtain the soybean protein composite gel food. Four kinds of functional rice are used as raw materials, soybean protein isolate is added to form the composite gel, and the composite gel is rich in nutrition and comprehensive in amino acid composition; certain functionality is achieved; the method is suitable for different crowds. The product enriches the variety of gel food, makes up the defect of single nutritional structure of traditional gel staple food, is suitable for being eaten as staple food for a long time, and has no health risk.

Description

technical field [0001] The invention belongs to the technical field of gel food, in particular to a preparation method of a soybean protein composite gel food and a product thereof. Background technique [0002] Because of its elasticity and strength, gel food endows gel food with a certain palatability and chewiness, which is deeply loved by consumers and has huge market potential. In a broad sense, there are usually two types of gelatinous staple foods. One uses starch as the main raw material, such as cold skin, jelly, vermicelli, and vermicelli. Such foods usually have insufficient protein content, almost only starch in nutrients, low nutritional value and simple nutritional structure. In addition, the traditional gelatinized staple food of Liangpi has a large loss of nutrients in the raw materials due to the powder washing step in the process, which makes the nutrients in Liangpi almost only starch. Because these products are often more convenient to store and carry, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00A23L33/125A23L33/185A23J3/16A23J3/34
CPCA23L7/10A23L33/185A23L33/00A23L33/125A23J3/16A23J3/346A23V2002/00A23V2200/30A23V2250/5066A23V2250/5488A23V2250/5486A23V2250/511Y02A40/90
Inventor 李文娟陈子杰汪超汪洋刘项楠李启深
Owner ANQING NORMAL UNIV
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