CN101878851B - Method for preparing peanut protein and soybean protein composite gel - Google Patents
Method for preparing peanut protein and soybean protein composite gel Download PDFInfo
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- CN101878851B CN101878851B CN2010102093924A CN201010209392A CN101878851B CN 101878851 B CN101878851 B CN 101878851B CN 2010102093924 A CN2010102093924 A CN 2010102093924A CN 201010209392 A CN201010209392 A CN 201010209392A CN 101878851 B CN101878851 B CN 101878851B
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Abstract
The invention relates to the technical field of preparation of a peanut gel, in particular to a method for preparing a peanut protein and soybean protein composite gel. The method for preparing the peanut protein and soybean protein composite gel is characterized by comprising the following steps: weighing, i.e. weighing peanut protein powder, soybean protein powder and sodium alga acid powder; dissolution, i.e. dissolving the weighed sodium alga acid by using distilled water to obtain dissolving solution; mixing, i.e. mixing the dissolving solution with the peanut protein powder and the soybean protein powder which are weighed in the first step and stirring the mixture to obtain stirring solution; acidity adjustment, i.e. adjusting the acidity to make the pH value in the range of 6.0 to 7.0; heat preservation, i.e. carrying out heat preservation on the solution for a certain time; and cooling, i.e. taking out the container and immediately cooling to obtain the gel. The invention solves the problems of bad peanut protein gelation and low utilization degree of the peanut protein. The method of the invention has the advantages of simple and easily mastered production process, easy popularization, low production cost, suitable elasticity and hardness of the obtained peanut gel and capability of making the peanut protein applied in a large scale.
Description
Technical field
The present invention relates to the preparing technical field of peanut gel, especially the prescription through changing gel and improve the preparation method that preparation condition improves peanut protein gel property.
Background technology
Peanut is important oil crops of China and industrial crops; China's peanut seeding area accounts for 20% of world's peanut seeding area; And total output accounts for more than 40% of world's peanut yield; The peanut export volume accounts for more than 30% of international peanut trade, so China's peanut occupies critical role in aspects such as peanut production, trade and processing in the world.In the main oil crops of China, about 220 kilograms of peanut per mu yields, about vegetable seed per mu yield 120 kg, about 110 kilograms of soybean per mu yields, about 110 kilograms of sunflower per mu yields.The peanut oil yield is about 45%, and the sunflower oil yield is about 53%, and the vegetable seed oil yield is about 35%, and soybean oil-yielding ratio is about 18%, and the oil yield of peanut is 2.5 times of soybean, reach about 45%, so unit are peanut oil production is the highest.At present, about 2,300,000 tons of China's peanut oil annual productions account for about 1/4 of domestic grease aggregate supply.Shelled peanut also contains 25%～30% protein except that the oil content height.Wherein the peanut protein more than 90% is a globulin.Protein in the peanut contains 18 seed amino acids, comprises that human body can not self 8 kinds of synthetic essential amino acid, except that methionine content is less, other all near and above the standard of FAO recommendation.Similar with the nutrition formation of animal protein, its nutritive value can compare favourably with egg, milk, lean meat.Compare with other vegetable protein, the digestibility of peanut protein is high, and digestion coefficient can reach 90%, the utilization that is prone to be absorbed by the body, and wherein the lysine effective rate of utilization is up to 99%, and is higher by 20% than peanut.Simultaneously, the function and the soybean protein of peanut protein are approaching, but more are prone to absorb than soybean protein.In addition, the indigestion sugar in the peanut only is equivalent to 1/7 of peanut protein like raffinose and content of stachyose, can not produce normal abdominal distension, the sulks phenomenon that occurs of edible peanut albumen after eating, so the biological value of peanut protein is more much higher than peanut.In the system oil process of routine, through after the high-temperature process, the protein denaturation degree is high, and its water-soluble protein content obviously descends.It is obvious that functions such as the hydrophily of the peanut protein that this water-soluble content is low, emulsibility, gelling reduce characteristic, and losing basically needs functional characteristic in food processing, have a strong impact on its scope of application.
Summary of the invention
For solving deficiency of the prior art; The objective of the invention is to invent the preparation method of a kind of peanut protein and soybean protein plural gel; Utilize the strong characteristics of soy protein gel property, prepare peanut protein, soybean protein mixed gel, enlarged the scope of application of peanut protein.
The present invention mainly realizes through following technical scheme:
The preparation method of a kind of peanut protein and soybean protein plural gel is characterized in that it comprises following steps:
The first step: weighing: accurately take by weighing peanut protein powder, soyabean protein powder and sodium alginate powder according to a certain percentage;
Second step: dissolving: the sodium alginate that the first step takes by weighing is put into container, use dissolved in distilled water earlier, be heated to the 90-100 degree then, fully dissolving obtains lysate;
The 3rd step: mix: the lysate that second step was obtained mixes with peanut protein powder and the soyabean protein powder that the first step takes by weighing, and stirs, and obtains stirring liquid;
The 4th step: acidity adjustment: regulate the stirring liquid that the 3rd step obtained with NaOH solution, making its pH value is 6.0-7.0;
The 5th step: insulation: above-mentioned solution is maintained the temperature at 90-100 degree, temperature retention time 30min-60min;
The 6th step: cooling:, obtain gel after the cooling with cooling off with ice-water bath immediately after the said vesse taking-up.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel, it is characterized in that the ratio described in the first step is: peanut protein powder: soyabean protein powder: the mass ratio of sodium alginate is 40: 9: 1.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel is characterized in that in second step, peanut protein powder, soyabean protein powder and sodium alginate add up to the mass ratio of quality and distilled water to be approximately 18: 100.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel is characterized in that the peanut protein powder described in the first step is a full-defatted peanut protein powder, and the protein contents on dry basis is greater than 55%, and fat content is less than 1%.
Further, the preparation method of above-mentioned described peanut protein and soybean protein plural gel is characterized in that said full-defatted peanut protein powder utilizes the preparation of low-temperature cold pressing method, and preparation temperature is not higher than 65 degree.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel, the protein content that it is characterized in that the soyabean protein powder described in the first step is greater than 65%, and fat content is less than 3%.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel is characterized in that the temperature that is heated to described in second step is 98 degree.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel is characterized in that the described PH in the 4th step is 6.6.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel, it is characterized in that the 5th the step described in temperature retention time be 50min.
The preparation method of above-mentioned described peanut protein and soybean protein plural gel, it is characterized in that the 5th the step described in holding temperature be 98 the degree.
The present invention has following beneficial effect: production technology is simple and easy to grasp, is prone to promote, and production cost is low, and the peanut soybean protein product gelation that obtains is good, quality better, nutritive value is higher, can be widely used in food processing field.
The specific embodiment
Below in conjunction with embodiment the present invention is described in detail.
Embodiment 1
Accurately take by weighing sodium alginate 1g, be dissolved in the 227.8g distilled water, stir, be heated to 98 degree, fully dissolving.Then with the protein contents on dry basis greater than 55%; Fat content is less than 1% low-temperature cold pressing peanut protein powder 40g; Protein content is greater than 65%, and fat content adds in the sodium alginate soln less than 3% soyabean protein powder 9g, mixes; Utilize the pH value of NaOH solution regulator solution, pH value is controlled at 6.6.Keep 98 degree constant temperature 50min.After heated at constant temperature finishes, take out at once, obtain the peanut soybean protein gel after the cooling with the ice-water bath cooling.Utilize the physical property measurement appearance that the consistency and elasticity of gel is measured, this moment, elasticity and hardness were better, reached 1.02cm and 152g respectively.
Embodiment 2
Accurately take by weighing sodium alginate 1g, be dissolved in the 227g distilled water, stir, be heated to 98 degree, fully dissolving.Then with the protein contents on dry basis greater than 55%; Fat content is less than 1% low-temperature cold pressing peanut protein powder 40g; Protein content is greater than 65%, and fat content adds in the sodium alginate soln less than 3% soyabean protein powder 9g, mixes; Utilize the pH value of NaOH solution regulator solution, pH value is controlled at 6.0.Keep 90 degree constant temperature 30min.After heated at constant temperature finishes, take out at once, obtain the peanut soybean protein gel after the cooling with the ice-water bath cooling.Utilize the physical property measurement appearance that the consistency and elasticity of gel is measured, elasticity and hardness are respectively 0.79cm and 85g.
Embodiment 3
Accurately take by weighing sodium alginate 1g, be dissolved in the 227g distilled water, stir, be heated to 98 degree, fully dissolving.Then with the protein contents on dry basis greater than 55%; Fat content is less than 1% low-temperature cold pressing peanut protein powder 40g; Protein content is greater than 65%, and fat content adds in the sodium alginate soln less than 3% soyabean protein powder 9g, mixes; Utilize the pH value of NaOH solution regulator solution, pH value is controlled at 7.Keep 100 degree constant temperature 60min.After heated at constant temperature finishes, take out at once, obtain the peanut soybean protein gel after the cooling with the ice-water bath cooling.Utilize the physical property measurement appearance that the consistency and elasticity of gel is measured, this moment, elasticity and hardness were better, reached 0.87cm and 123g respectively.
During through the test of many times table: among above-mentioned arbitrary embodiment, sodium alginate is put into container, uses dissolved in distilled water earlier, is heated to the 90-100 degree then, and fully dissolving all is feasible again.
Among above-mentioned arbitrary embodiment, the pH value of NaOH solution regulator solution, pH value is to all being appropriate at 6.0-7.0.
Among above-mentioned arbitrary embodiment, it all is appropriate keeping temperature 90-100 degree.
Among above-mentioned arbitrary embodiment, it all is appropriate keeping temperature retention time 30min-60min.
Clear specifically exemplary embodiment of the present invention of this paper and present preferred implementation should be appreciated that design of the present invention can be by other various forms enforcement utilizations, and they drop in protection scope of the present invention equally.
Claims (6)
1. the preparation method of peanut protein and soybean protein plural gel is characterized in that it comprises following steps:
The first step: weighing: accurately take by weighing peanut protein powder, soyabean protein powder and sodium alginate powder according to a certain percentage,
Wherein, Ratio described in the first step is: peanut protein powder: soyabean protein powder: the mass ratio of sodium alginate is 40:9:1; Described peanut protein powder is a full-defatted peanut protein powder, and the protein contents on dry basis is greater than 55%, and fat content is less than 1%; The protein content of described soyabean protein powder is greater than 65%, and fat content is less than 3%;
Second step: dissolving: the sodium alginate that the first step takes by weighing is put into container, use dissolved in distilled water earlier, be heated to 90-100 degree then, fully dissolving obtains lysate;
The 3rd step: mix: the lysate that second step was obtained mixes with peanut protein powder and the soyabean protein powder that the first step takes by weighing, and stirs, and obtains stirring liquid;
The 4th step: acidity adjustment: regulate the stirring liquid that the 3rd step obtained with NaOH solution, make its pH value be 6.0-7.0;
The 5th step: insulation: above-mentioned solution is maintained the temperature at 90-100 degree, temperature retention time 30min-60min;
The 6th step: cooling:, obtain gel after the cooling with cooling off with ice-water bath immediately after the said vesse taking-up.
2. the preparation method of peanut protein as claimed in claim 1 and soybean protein plural gel is characterized in that said full-defatted peanut protein powder utilizes the preparation of low-temperature cold pressing method, and preparation temperature is not higher than 65 degree.
3. the preparation method of peanut protein as claimed in claim 1 and soybean protein plural gel is characterized in that the temperature that is heated to described in second step is 98 degree.
4. the preparation method of peanut protein as claimed in claim 1 and soybean protein plural gel is characterized in that the described pH value in the 4th step is 6.6.
5. the preparation method of peanut protein as claimed in claim 1 and soybean protein plural gel is characterized in that the temperature retention time described in the 5th step is 50min.
6. the preparation method of peanut protein as claimed in claim 1 and soybean protein plural gel is characterized in that the holding temperature described in the 5th step is 98 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010102093924A CN101878851B (en) | 2010-06-17 | 2010-06-17 | Method for preparing peanut protein and soybean protein composite gel |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102093924A CN101878851B (en) | 2010-06-17 | 2010-06-17 | Method for preparing peanut protein and soybean protein composite gel |
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| CN101878851A CN101878851A (en) | 2010-11-10 |
| CN101878851B true CN101878851B (en) | 2012-07-04 |
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| CN103734453A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Soybean protein gel, preparation method and applications thereof |
| CN105455146B (en) * | 2016-01-20 | 2018-01-16 | 山东禹王生态食业有限公司 | A kind of vegetable protein egg-white powder and preparation method thereof and modulator approach |
| CN114557442B (en) * | 2022-03-16 | 2023-06-02 | 江南大学 | Method for improving gel characteristics of isolated soy protein and application thereof |
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| CN101695347B (en) * | 2009-11-02 | 2012-04-25 | 山东省花生研究所 | Method for preparing peanut milk |
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Inventor after: Yang Qingli Inventor after: Liu Hongdui Inventor after: Zhu Feng Inventor after: Yu Lina Inventor after: Sun Jie Inventor after: Zhang Chushu Inventor after: Bi Jie Inventor before: Yang Qingli Inventor before: Zhu Feng Inventor before: Yu Lina Inventor before: Sun Jie Inventor before: Zhang Chushu Inventor before: Bi Jie |
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Free format text: CORRECT: INVENTOR; FROM: YANG QINGLI ZHU FENG YU LINA SUN JIE ZHANG CHUSHU BI JIE TO: YANG QINGLI LIU HONGDUI ZHU FENG YU LINA SUN JIE ZHANG CHUSHU BI JIE |
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Granted publication date: 20120704 Termination date: 20130617 |