CN102726593A - Preparation method for soybean gel-type protein colloid added with TG enzyme - Google Patents
Preparation method for soybean gel-type protein colloid added with TG enzyme Download PDFInfo
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- CN102726593A CN102726593A CN2012102018424A CN201210201842A CN102726593A CN 102726593 A CN102726593 A CN 102726593A CN 2012102018424 A CN2012102018424 A CN 2012102018424A CN 201210201842 A CN201210201842 A CN 201210201842A CN 102726593 A CN102726593 A CN 102726593A
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Abstract
The present invention relates to a preparation method for a soybean gel-type protein colloid added with TG enzyme. The method comprises the following steps: 1, material preparing: uniformly mixing soybean separation protein and TG enzyme; 2, cutting and blending: pouring ice water into a cutting and blending machine, starting low speed cutting and blending, uniformly pouring the mixed material comprising the soybean separation protein and the TG enzyme into the cutting and blending machine, starting high speed cutting and blending after uniformly mixing, wherein the material can be discharged after carrying out cutting and blending for 2-5 minutes; and 3, standing: placing the resulting protein colloid from the step 2 in an environment with a temperature of 0-4 DEG C for 4-8 hours, wherein the resulting material can be used. The method of the present invention has the following beneficial effects that: 1, the soybean gel-type protein colloid prepared by the method of the present invention has good elasticity, and elasticity and brittleness of a meat product can be significantly improved after the meat product is added with the soybean gel-type protein colloid; and 2, the steps of the technical scheme in the present invention are simple, the raw materials are easy to obtain, the processing is convenient, and the method is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of protein-colloid and preparation method thereof, particularly a kind of preparation method of adding the soybean gel-type protein-colloid of TG enzyme.
Background technology
TG enzyme (glutamine transaminage) is (or interior) acyl group transfer reaction between a kind of catalytic proteins; Thereby cause taking place between the protein (or polypeptide) enzyme of covalent cross-linking; This crosslinked character to protein, gelling ability, heat endurance and retention ability etc. have appreciable impact; Thereby can improve the 26S Proteasome Structure and Function character of protein, give food protein with distinctive matter structure and mouthfeel.If soybean protein isolate adds the TG enzyme, intermolecular crosslinked making forms spacial framework between protein molecule, finally can gel.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of soybean gel-type protein-colloid of the TG of interpolation enzyme; This method is a raw material with soybean protein isolate, TG enzyme and water; Simple, the easy row of manufacture craft, the protein-colloid good springiness of processing, heating can not influence its gelation.
As above design, technical scheme of the present invention is: a kind of preparation method of soybean gel-type protein-colloid of the TG of interpolation enzyme is characterized in that: comprise the steps:
(1) batching: soybean protein isolate and TG enzyme mix;
(2) cut and mix: pour frozen water into cutmixer, open low speed and cut and mix and soybean protein isolate and TG enzyme are poured in the cutmixer uniformly, even back start high speed to be mixed is cut and is mixed, and cuts to mix 2 ~ 5min and can go out machine;
(3) leave standstill: step (2) is cut the protein-colloid of mixing put into that 4 ~ 8h can use under 0 ~ 4 ℃ of environment.
The configuration proportion of above-mentioned soybean protein isolate, TG enzyme and frozen water is: 0.2 ~ 0.8:0.002 ~ 0.01:1 ~ 6.
The cutting of above-mentioned steps (2) mixed process temperature≤12 ℃.
The invention has the beneficial effects as follows:
1, utilizes the present invention to make soybean gelation protein-colloid good springiness, add the elasticity and the brittleness that can significantly improve product in the meat products to.
2, the technical scheme steps among the present invention is easy, raw material drawing is easy, suitable suitability for industrialized production easy to process.
The specific embodiment:
Further specify through the instance case below.
A kind of preparation method of adding the soybean gel-type protein-colloid of TG enzyme comprises the steps:
(1) batching:, and mix with the ratio weighing of soybean protein isolate and TG enzyme according to 0.8:0.006.
(2) cut and mix: the ratio according to soybean protein isolate, TG enzyme: frozen water=0.8:0.006:4 weighs up frozen water; Pour frozen water into cutmixer; Opening low speed cuts and mixes and pour into soybean protein isolate and TG enzyme in the cutmixer uniformly; Even back start to be mixed is cut at a high speed and is mixed, and cuts to mix 2 ~ 5min and can go out machine, cuts and mixes process temperature≤12 ℃.
(3) leave standstill: will cut the protein-colloid of mixing and put into that 4h can use under 0 ~ 4 ℃ of environment.
Claims (3)
1. a preparation method of adding the soybean gel-type protein-colloid of TG enzyme is characterized in that: comprise the steps:
(1) batching: soybean protein isolate and TG enzyme mix;
(2) cut and mix: pour frozen water into cutmixer, open low speed and cut and mix and soybean protein isolate and TG enzyme are poured in the cutmixer uniformly, even back start high speed to be mixed is cut and is mixed, and cuts to mix 2 ~ 5min and can go out machine;
(3) leave standstill: step (2) is cut the protein-colloid of mixing put into that 4 ~ 8h can use under 0 ~ 4 ℃ of environment.
2. a kind of preparation method of adding the soybean gel-type protein-colloid of TG enzyme according to claim 1, it is characterized in that: the configuration proportion of above-mentioned soybean protein isolate, TG enzyme and frozen water is: 0.2 ~ 0.8:0.002 ~ 0.01:1 ~ 6.
3. a kind of preparation method of adding the soybean gel-type protein-colloid of TG enzyme according to claim 1 is characterized in that: the cutting of above-mentioned steps (2) mixed process temperature≤12 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102018424A CN102726593A (en) | 2012-06-19 | 2012-06-19 | Preparation method for soybean gel-type protein colloid added with TG enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102018424A CN102726593A (en) | 2012-06-19 | 2012-06-19 | Preparation method for soybean gel-type protein colloid added with TG enzyme |
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| CN102726593A true CN102726593A (en) | 2012-10-17 |
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| CN2012102018424A Pending CN102726593A (en) | 2012-06-19 | 2012-06-19 | Preparation method for soybean gel-type protein colloid added with TG enzyme |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251077A (en) * | 2013-04-26 | 2013-08-21 | 江南大学 | Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity |
| CN103330214A (en) * | 2013-06-27 | 2013-10-02 | 郑州思念食品有限公司 | Raw fish-like product and preparation method thereof |
| CN103875819A (en) * | 2013-10-23 | 2014-06-25 | 河南云鹤食品有限公司 | Quick-frozen and fresh-keeping thousand-layer Tofu and preparation method thereof |
| CN105533595A (en) * | 2015-12-09 | 2016-05-04 | 杨佳林 | Bee pollen gel food and processing method thereof |
| CN105802251A (en) * | 2016-04-25 | 2016-07-27 | 成都大学 | Self-assembly collagen template tissue engineering material as well as preparation method and application thereof |
| CN106261310A (en) * | 2016-09-23 | 2017-01-04 | 武汉凯丽金生物科技有限公司 | A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage |
| CN106720444A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and its processing method |
| CN109452567A (en) * | 2018-10-12 | 2019-03-12 | 海霸王（汕头）食品有限公司 | A kind of novel fillings meat products and its production |
-
2012
- 2012-06-19 CN CN2012102018424A patent/CN102726593A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251077A (en) * | 2013-04-26 | 2013-08-21 | 江南大学 | Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity |
| CN103330214A (en) * | 2013-06-27 | 2013-10-02 | 郑州思念食品有限公司 | Raw fish-like product and preparation method thereof |
| CN103875819A (en) * | 2013-10-23 | 2014-06-25 | 河南云鹤食品有限公司 | Quick-frozen and fresh-keeping thousand-layer Tofu and preparation method thereof |
| CN103875819B (en) * | 2013-10-23 | 2016-02-10 | 河南云鹤食品有限公司 | Thousand pages of bean curd of a kind of quick-freezing fresh-keeping and preparation method thereof |
| CN105533595A (en) * | 2015-12-09 | 2016-05-04 | 杨佳林 | Bee pollen gel food and processing method thereof |
| CN105533595B (en) * | 2015-12-09 | 2019-08-02 | 杨佳林 | A kind of Bee Pollen gel food and its processing method |
| CN105802251A (en) * | 2016-04-25 | 2016-07-27 | 成都大学 | Self-assembly collagen template tissue engineering material as well as preparation method and application thereof |
| CN105802251B (en) * | 2016-04-25 | 2019-09-17 | 成都大学 | A kind of self assembly collagen template tissue engineering material and the preparation method and application thereof |
| CN106261310A (en) * | 2016-09-23 | 2017-01-04 | 武汉凯丽金生物科技有限公司 | A kind of method that the TG of utilization enzyme prepares raw pueraria pulp beverage |
| CN106720444A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and its processing method |
| CN109452567A (en) * | 2018-10-12 | 2019-03-12 | 海霸王（汕头）食品有限公司 | A kind of novel fillings meat products and its production |
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Application publication date: 20121017 |