CN103549378B - A kind of preparation method of functional protein sauce - Google Patents
A kind of preparation method of functional protein sauce Download PDFInfo
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- CN103549378B CN103549378B CN201310513976.4A CN201310513976A CN103549378B CN 103549378 B CN103549378 B CN 103549378B CN 201310513976 A CN201310513976 A CN 201310513976A CN 103549378 B CN103549378 B CN 103549378B
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 69
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 69
- 235000015067 sauces Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000004519 grease Substances 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 23
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 19
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 19
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 19
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229930003944 flavone Natural products 0.000 claims abstract description 19
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 19
- 235000011949 flavones Nutrition 0.000 claims abstract description 19
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000011701 zinc Substances 0.000 claims abstract description 19
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 19
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims abstract description 18
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims abstract description 18
- 235000021283 resveratrol Nutrition 0.000 claims abstract description 18
- 229940016667 resveratrol Drugs 0.000 claims abstract description 18
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 17
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 239000000084 colloidal system Substances 0.000 claims abstract description 17
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000008204 material by function Substances 0.000 claims abstract description 17
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 17
- 229940046009 vitamin E Drugs 0.000 claims abstract description 17
- 239000011709 vitamin E Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 239000003292 glue Substances 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 16
- 244000144725 Amygdalus communis Species 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 10
- 235000020224 almond Nutrition 0.000 claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 244000105624 Arachis hypogaea Species 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000020232 peanut Nutrition 0.000 claims description 8
- 244000226021 Anacardium occidentale Species 0.000 claims description 7
- 235000020226 cashew nut Nutrition 0.000 claims description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 241000018646 Pinus brutia Species 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 5
- 235000009496 Juglans regia Nutrition 0.000 claims description 5
- 241000353135 Psenopsis anomala Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 4
- 235000009973 maize Nutrition 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 claims description 2
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 2
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 claims description 2
- 229960000306 zinc gluconate Drugs 0.000 claims description 2
- 235000011478 zinc gluconate Nutrition 0.000 claims description 2
- 239000011670 zinc gluconate Substances 0.000 claims description 2
- LPEBYPDZMWMCLZ-CVBJKYQLSA-L zinc;(z)-octadec-9-enoate Chemical compound [Zn+2].CCCCCCCC\C=C/CCCCCCCC([O-])=O.CCCCCCCC\C=C/CCCCCCCC([O-])=O LPEBYPDZMWMCLZ-CVBJKYQLSA-L 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 239000004575 stone Substances 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 13
- 235000010987 pectin Nutrition 0.000 description 9
- 239000001814 pectin Substances 0.000 description 9
- 229920001277 pectin Polymers 0.000 description 9
- 108010003571 Nut Proteins Proteins 0.000 description 7
- 108010010803 Gelatin Proteins 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000702 anti-platelet effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of functional protein sauce, it is characterized in that being made up of following steps: edible oil-bearing material or remaining edible oil-bearing material 20-80 weight portion based on protein after extracting grease, add water 20-80 parts of weight portions, for subsequent use after defibrination; Add functional materials resveratrol 0.01-1 weight portion again, kudzu root flavone 0.01-1 weight portion, vitamin E 0.01-1 weight portion, organic zinc 0.01-1 weight portion; Add stabilizing agent edible glue 0.1-2 weight portion, soybean lecithin 0.1-2 weight portion; Add salt 0-3 weight portion, sweetener 0-10 weight portion, anticorrisive agent 0.02-0.1 weight portion; After mixing, heating is boiled or after pasteurize, packs after the protein sauce colloid that homogenizer homogeneous is stable again.The present invention take full advantage of extract after grease based on the remaining material of oilseed protein matter, both avoided the waste of limited resources, and developed again the healthy food having food therapy effect of middle-aged and old cardiovascular and cerebrovascular, kill two birds with one stone.
Description
Technical field
The invention belongs to oil and foodstuffs processing technique field, be specifically related to a kind of preparation method of functional protein sauce.
Background technology
Some grease production producers abandon the high protein material after extraction grease or be used as feed, waste the rare food resource of high-quality, unfortunately tangible, in order to make full use of these edible resources, can the functional protein sauce of lowering blood pressure extracting that the high protein material after grease is processed as, just seem very necessary.
Summary of the invention
The object of the invention is to, for above-mentioned the deficiencies in the prior art, provide a kind of preparation method of functional protein sauce.
Technical solution of the present invention:
A preparation method for functional protein sauce, is made up of following steps:
(1) edible oil-bearing material or remaining edible oil-bearing material 20-80 weight portion based on protein after extracting grease, add water 20-80 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), functional materials resveratrol 0.01-1 weight portion is added, kudzu root flavone (Puerarin) 0.01-1 weight portion, vitamin E 0.01-1 weight portion, organic zinc 0.01-1 weight portion; Add stabilizing agent edible glue 0.1-2 weight portion, soybean lecithin 0.1-2 weight portion; Add salt 0-3 weight portion, sweetener 0-10 weight portion, anticorrisive agent 0.02-0.1 weight portion;
(3) heating after the obtained thing mixing of (1) and (2) is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Preferred:
Described remaining edible oil-bearing material 40-70 weight portion, add water 30-60 weight portions.
Described remaining edible oil-bearing material is fibert, pine nut, almond, cashew nut, wheat embryo, walnut, almond, sesame, peanut, melon seeds, sunflower seeds, beans, the material based on protein of maize germ after extracting grease.
Described remaining edible oil-bearing material is extract the material based on protein after grease through squeezing.
The preferred zinc gluconate of described organic zinc or zinc oleate.
Functional protein sauce prepared by the remaining edible oil-bearing material based on protein after the grease of fibert, pine nut, almond, cashew nut, wheat embryo, walnut, almond, sesame, peanut, melon seeds, sunflower seeds, beans, maize germ extraction and their are extracted grease, after first packing separately, recombinant is packaging together, be combined as gift box production marketing, be equipped with eating method description.
Functional protein sauce prepared by the remaining edible oil-bearing material based on protein after the grease of less than 3 kinds or 3 kinds and they are extracted grease, after first packing separately, recombinant is packaging together, is combined as gift box production marketing, is equipped with eating method description.
In the present invention:
Kudzu root flavone has a wide range of applications in control diseases of cardiovascular and cerebrovascular systems, and hypotensive, effect for reducing blood fat is obvious, and the symptoms such as the headache that kudzu root flavone causes hypertension, dizziness, Xiang Qiang, tinnitus have obvious curative effects, especially has a headache for Xiang Qiang to alleviate;
Resveratrol is a kind of natural antioxidant, can reduce blood viscosity, anti-platelet clotting and vasodilation, keep unobstructed blood, can the generation of anti-cancer and development in advance, there is antiatherosclerosis and coronary heart disease, ischemic heart disease, the preventive and therapeutic effect of high fat of blood.Their combination, has actively significantly effect to control diseases of cardiovascular and cerebrovascular systems; Along with the aging of Chinese society, cardiovascular and cerebrovascular disease presents the incidence of disease and rises year by year and age downward trend year by year, has become one of principal disease of serious threat human health, has more and more been subject to people's attention.
The present invention take full advantage of extract after grease based on the material of oilseed protein matter, both avoided the waste of limited resources, and developed again the healthy food having food therapy effect of middle-aged and old cardiovascular and cerebrovascular, kill two birds with one stone.Raw materials all in the present invention must meet food-grade materials, meets relevant use standard.
Detailed description of the invention
The present invention is by the following examples can the invention will be further described, but scope of the present invention is not limited to following embodiment.
Embodiment 1
The preparation method of sesame protein sauce:
(1) sesame 55 weight portion based on protein after extraction grease, add water 45 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.02 weight portion, kudzu root flavone 0.02 weight portion, vitamin E 0.02 weight portion, organic zinc 0.02 weight portion; Add stabiliser pectin 0.1 weight portion, soybean lecithin 0.2 weight portion; Add sweetener 4 weight portion and anticorrisive agent 0.05 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 2
The preparation method of walnut protein sauce:
(1) walnut 45 weight portion based on protein after extraction grease, add water 55 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabilizing agent gelatin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 3
The preparation method of peanut protein sauce:
(1) peanut 60 weight portion based on protein after extraction grease, add water 40 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.1 weight portion, soybean lecithin 0.4 weight portion; Add sucrose 5 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 4
The preparation method of fibert protein sauce:
(1) fibert 40 weight portion based on protein after extraction grease, add water 60 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.1 weight portion, soybean lecithin 0.4 weight portion; Add salt 2 weight portion and anticorrisive agent 0.05 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 5
The preparation method of cashew nut protein sauce:
(1) cashew nut 40 weight portion based on protein after extraction grease, add water 60 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabilizing agent gelatin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add sucrose 5 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 6
The preparation method of wheat plantule protein sauce:
(1) directly wheat embryo (its oil-containing is few) 45 weight portions, add water 55 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 7
The preparation method of peanut protein sauce:
(1) peanut 40 weight portion based on protein after extraction grease, add water 60 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabilizing agent gelatin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add sucrose 5 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 8
The preparation method of almond protein sauce:
(1) almond 45 weight portion based on protein after extraction grease, add water 55 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 9
The preparation method of pine nut protein sauce:
(1) pine nut 55 weight portion based on protein after extraction grease, add water 45 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.02 weight portion, kudzu root flavone 0.02 weight portion, vitamin E 0.02 weight portion, organic zinc 0.02 weight portion; Add stabiliser pectin 0.1 weight portion, soybean lecithin 0.2 weight portion; Add sweetener 4 weight portion and anticorrisive agent 0.05 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 10
The preparation method of sunflower protein sauce:
(1) sunflower seeds 55 weight portion based on protein after extraction grease, add water 45 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.02 weight portion, kudzu root flavone 0.02 weight portion, vitamin E 0.02 weight portion, organic zinc 0.02 weight portion; Add stabilizing agent gelatin 0.1 weight portion, soybean lecithin 0.2 weight portion; Add sweetener 4 weight portion and anticorrisive agent 0.05 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed separately after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 11
The preparation method of almond protein sauce:
(1) almond 35 weight portion based on protein after extraction grease, add water 65 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 12
The preparation method of shelled melon seed protein sauce:
(1) shelled melon seed 40 weight portion based on protein after extraction grease, add water 60 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabilizing agent gelatin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 13
The preparation method of black soya bean protein sauce:
(1) directly black soya bean (its oil-containing is few) 45 weight portions, add water 55 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
Embodiment 14
The preparation method of corn germ protein sauce:
(1) directly maize germ (its oil-containing is few) 40 weight portions, add water 60 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), add functional materials resveratrol 0.01 weight portion, kudzu root flavone 0.03 weight portion, vitamin E 0.03 weight portion, organic zinc 0.01 weight portion; Add stabiliser pectin 0.2 weight portion, soybean lecithin 0.4 weight portion; Add salt 1 weight portion and anticorrisive agent 0.06 weight portion;
(3) heating after (1) and (2) mixing is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable.
In embodiment 15 gift box, corn oil is housed, each 1000 milliliters of sesame oil; Corn germ protein sauce, each 1000 grams of sesame protein sauce; After first packing separately, recombinant is packaged in gift box, is equipped with eating method description.
Pine-seed oil is housed, cashew nut oil in embodiment 16 gift box, each 1000 milliliters of peanut oil; Pine nut protein sauce, cashew nut protein sauce, each 1000 grams of peanut protein sauce; After first packing separately, recombinant is packaged in gift box, is equipped with eating method description.
Claims (4)
1. a preparation method for functional protein sauce, is characterized in that being made up of following steps:
(1) after edible oil-bearing material being extracted grease, remaining Edible material 20-80 weight portion based on protein, add water 20-80 parts of weight portions, for subsequent use after defibrination;
(2) in the slurry of (1), functional materials resveratrol 0.01-1 weight portion is added, kudzu root flavone and Puerarin 0.01-1 weight portion, vitamin E 0.01-1 weight portion, organic zinc 0.01-1 weight portion; Add stabilizing agent edible glue 0.1-2 weight portion, soybean lecithin 0.1-2 weight portion; Add salt 0-3 weight portion, sweetener 0-10 weight portion, anticorrisive agent 0.02-0.1 weight portion;
(3) heating after the obtained thing mixing of (1) and (2) is boiled or after pasteurize, packed after the protein sauce colloid that homogenizer homogeneous is stable;
Described remaining Edible material is following kind: the combination of one or more in fibert, pine nut, almond, cashew nut, wheat embryo, walnut, almond, sesame, peanut, melon seeds, beans, maize germ, the material based on protein after extracting grease.
2. the preparation method of a kind of functional protein sauce according to claim 1, it is characterized in that described remaining Edible material 40-70 weight portion, add water 30-60 weight portions.
3. the preparation method of a kind of functional protein sauce according to claim 1 and 2, is characterized in that described remaining Edible material is extract the material based on protein after grease through squeezing.
4. the preparation method of a kind of functional protein sauce according to claim 1 and 2, is characterized in that the preferred zinc gluconate of described organic zinc or zinc oleate.
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| CN103919110B (en) * | 2014-03-17 | 2016-02-03 | 山东省农业科学院农产品研究所 | A kind of health, the sweet sauce of local flavor and preparation method |
| CN103859423A (en) * | 2014-04-09 | 2014-06-18 | 青岛博之源生物技术有限公司 | Anticancer peanut protein powder and preparation method thereof |
| CN104323258A (en) * | 2014-11-27 | 2015-02-04 | 刘荣华 | Delicious convenient meat capable of preventing rich disease and providing bodybuilding route map |
| CN107912765A (en) * | 2016-10-07 | 2018-04-17 | 福建奥正投资发展有限公司 | The composition of lipid component and high viscosity food containing water, its preparation method, be applied in combination and apply |
| CN106912897A (en) * | 2017-03-07 | 2017-07-04 | 安阳九安农业有限责任公司 | A kind of functional protein sauce and preparation method thereof |
| CN110117634A (en) * | 2019-05-11 | 2019-08-13 | 世堃堂(广东)生物科技有限公司 | A kind of five-cereal health-care peptide and preparation method thereof |
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| JP4322517B2 (en) * | 2002-09-19 | 2009-09-02 | 独立行政法人科学技術振興機構 | New antihypertensive substance |
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| JP3824604B2 (en) * | 2002-11-01 | 2006-09-20 | 有田 順一 | Zinc-containing substance having antioxidative action |
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