CN106820026A - A kind of soybean protein particle jelly containing nut fruit and preparation method thereof - Google Patents
A kind of soybean protein particle jelly containing nut fruit and preparation method thereof Download PDFInfo
- Publication number
- CN106820026A CN106820026A CN201611258456.3A CN201611258456A CN106820026A CN 106820026 A CN106820026 A CN 106820026A CN 201611258456 A CN201611258456 A CN 201611258456A CN 106820026 A CN106820026 A CN 106820026A
- Authority
- CN
- China
- Prior art keywords
- soybean protein
- jelly
- protein particle
- fruit
- nut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to food and food processing field, more particularly to a kind of soybean protein particle jelly containing nut fruit and preparation method thereof.Soybean protein particle jelly containing nut fruit of the invention is made up of soybean protein particle, nut, white granulated sugar, gelling agent and water, and soybean protein particle therein is obtained through special process by soyabean protein powder, starch, salt and water.Jelly preparation method of the present invention includes that soybean protein particle makes, nut fruit makes and jelly makes three steps.Soybean protein particle jelly comprehensive nutrition containing nut fruit of the invention, fiber content are relatively low, in good taste, it is big to be applicable crowd's scope, and present invention process is simple, it is easy to popularization and application.
Description
Technical field
The present invention relates to food and food processing field, more particularly to a kind of soybean protein particle containing nut fruit is really
Freeze and preparation method thereof.
Background technology
Jelly liked as a kind of convenient and swift, appetizing leisure food by vast Children and teenager, and
Its taste, form are various, are adapted to the consumer of different requirements.But, presently commercially available jelly major part be with water, gelling agent,
Sweetener, essence and pigment etc. are primary raw material, are made through the operation such as colloidal sol, allotment, filling, sterilized, cooling, its trophism
It is relatively low with healthcare function.With the improvement of living standards, the Diet concept of people there occurs great change, and consumer's will
It has been not only to meet mouthfeel to ask, but is increasingly intended to have concurrently the nutritional health food of nutrition and health care function, to jelly
Quality and alimentary health-care function requirement more and more higher, promote jelly production from single leisure food gradually to healthy food
Transition, therefore, a kind of aromatic flavour, smooth composite jelly that is good to eat, integrating nutrition and health care function are developed, it is jelly
Following development trend of industry.
From for another angle, although jelly is delicious, numerous food additive is contained in its formula, be such as gelled
Agent, thickener, sweetener, flavouring, pigment, preservative etc., excessive these additives of intake can cause danger to health
Evil.For example, in order that jelly has certain elasticity, chewiness and recovery to ensure products taste, in jelly prescription generally
Comprising 1% or so gelling agent, multiplex carragheen or konjac glucomannan, and gelling agent is remained in use in itself
Risk and defect, usage amount are also subject to certain restrictions, and carragheen is susceptible to degraded, and the carragheen of degraded is likely to result in stomach and intestine
Road ulcer and cancer, excessive carragheen can suppress the absorption of mineral matter；Konjac glucomannan drastically expands in stomach, meeting appetite-suppressing,
Can also prevent digestive ferment from being had an effect with food, reduce cholesterol, the absorption of the nutriment such as monose, for become thin or nutrition not
Good crowd, and the not good enough crowd of digestion and absorption function, should not take in excessive.Additionally, often containing a large amount of in jelly raw material
Dietary fiber, can accelerate gastrointestinal motility, promote excretion, thus be easily caused the loss of endotrophic element.
In order to overcome disadvantages described above, research staff has been made some good tries.
One is disclosed in patent of invention CN201310029333.2 " a kind of plant compound protein jelly and preparation method thereof "
Kind of plant compound protein jelly, by soybean protein, peanut protein, walnut protein, carbohydrate, lotus root starch, acidity regulator, vitamin C,
Calcium phosphate, water are prepared from, and gel is replaced using lotus root starch, using a large amount of vegetable proteins for containing in lotus root starch and soybean protein,
Peanut protein, walnut protein couple the gel rubber system to form stabilization, so as to reduce the use of gel in jelly.Foregoing invention
Although obtained jelly comprehensive nutrition, and the usage amount of gelling agent is reduced, what is used in its formula is used to form stabilization
The peanut protein of gel rubber system, walnut protein and lotus root starch can cause part eater allergic symptom, therefore its applicable crowd occur
It is greatly limited.
Patent of invention CN201210029522.5 " a kind of soybean protein jelly and preparation method thereof " discloses a kind of soybean
Protein jelly, is made up of soybean protein, carbohydrate, stabilizer, fruit juice, acidity regulator, essence and water, and the soybean protein jelly increases
Add the trophism of edible jelly, and can directly pour out, can suck, improve the edible security of jelly.But, this hair
Bright soybean protein jelly is a kind of jelly drink, and its hardness, elasticity, chewiness and recovery are poor, it is impossible to chew edible.
A seed nucleus are disclosed in patent of invention CN201210462066.3 " a kind of walnut protein jelly and preparation method thereof "
Peach protein jelly, is made up of walnut protein, jelly powder, white granulated sugar, KCl, citric acid, potassium sorbate, flavoring essence, pure water,
The walnut jelly is homogeneous, and good mouthfeel is nutritious, easy to use, does not have greasy feeling.But, the egg of such invention
Jelly powder is commonly used in white jelly prescription, jelly powder is usually by agar, fish glue powder or gelatin perfuming essence and sweetener system
Into, and improper can also the metabolism to gastrointestinal function and nutrient of the composition such as agar and gelatin intake have a negative impact.
In summary it can be seen, some problem demanding prompt solutions are also there are in current jelly production.For example, jelly production is sought
Nourish one's nature not strong, food additives species and consumption are excessive, cause applicable crowd to be limited comprising allergen in composition of raw materials, albumen
Composite jelly hardness, elasticity, chewiness and recovery is poor causes mouthfeel not good etc..The present invention on the basis of long-term practice,
By constantly groping, repeated authentication, production obtains a kind of soybean protein particle jelly containing nut fruit and establishes one
The technological process of production of nut soybean protein particle jelly is covered, the soybean protein particle jelly containing nut fruit of the invention is with big
Legumin is primary raw material, and nut fruit is added in composition of raw materials, and nutrition is strengthened, and is not contained in jelly prescription of the present invention
Allergic protein composition, is applicable crowd's scope greatly, and dietary fiber content is relatively low, influences small to normal gastrointestinal function, will not lead
Cause the excessive loss of endotrophic element；Production technology of the present invention is by the selection to critical process step and parameter and determines,
Under conditions of appropriate reduction gelling agent usage amount, the nut with hardness higher, elasticity, chewiness and recovery is obtained
Soybean protein particle jelly, compares through with commercial protein jelly, the soybean protein particle jelly containing nut fruit of the invention
Every texture characteristic has different degrees of improvement.In addition, present invention process is very simple, it is easy to popularization and application.
The content of the invention
The technical problem of solution
The present invention need solve problem be：Because also there are some problem demanding prompt solutions in the production of current jelly.Example
Such as, jelly production trophism is not strong, and food additives species and consumption are excessive, causes comprising allergen to be applicable in composition of raw materials
Crowd is limited, albumen composite jelly hardness, elasticity, chewiness and recovery is poor causes mouthfeel not good etc..Therefore, in the market pair
Comprehensive nutrition, food additives usage amount be small, be have without allergen, every jelly production that texture characteristic is good, mouthfeel is good
Great demand.
Technical scheme
Soybean protein is a kind of vegetal complete protein, and its amino acid composition is close with milk protein, wherein containing
Various essential amino acids, on nutritive value, are equal to animal protein, also closest to human body amino on gene structure
Acid, so being the phytoprotein of most nutrition.Additionally, soybean protein also has the advantages that animal protein is incomparable, such as drop
Low cholesterol, easily digests and assimilates.Food and medicine Surveillance Authority of the U.S. (FDA) states：25 grams of soybean proteins are daily intaked,
Can obviously reduce the risk for suffering from cardiovascular and cerebrovascular disease.
Nut is the general designation of the dry fruits such as Chinese chestnut, pinenut, fibert, almond, walnut, American pistachios, and abundant egg is contained in nut
White matter, amino acid, fat, vitamin, micro- and various essential fatty acids.Frequent edible nut has to health
Very big benefit, such as prevents diabetes, heart disease, cancer, angiosis, brain-nourishing intelligence-benefiting, raising eyesight.
Be added in jelly for soybean protein and nut fruit by the present invention, can not only improve food quality, enriched nutritive,
Jelly of the present invention can also be made to be had reduce serum cholesterol, prevents the health-care effects such as heart and cranial vascular disease.
Directly be added in jelly production technology for soyabean protein powder and nut fruit using conventional method first by the present invention, but
Every texture characteristic parameter such as the product hardness of acquisition, elasticity, chewiness and recovery is undesirable, and products taste is poor.Through
Exploration is crossed, final we have found a solution route, and soyabean protein powder is processed into soybean protein first with special process
, be together added in jelly production technology for this particle and nut fruit again then by particle, as a result, it was confirmed that product items texture is special
Property parameter is significantly improved.Afterwards on this basis, we reduce further the consumption of gelling agent in formula, be allowed to low
Conventional amount used in jelly production process, thus obtained product items texture characteristic parameter is not significantly affected, produces
Product good mouthfeel.
Based on this, present invention firstly provides a kind of soybean protein particle jelly containing nut fruit, by quality percentage
Than meter, it is formulated what the raw material for constituting was made by following：Soybean protein particle 6-15%, nut 2-10%, white granulated sugar 8-
12%th, gelling agent 0.5-0.8%, water 70-90%；
Wherein, the soybean protein particle is made up of the raw material of following mass percents：Soyabean protein powder 60-
80%th, starch 10-30%, salt 0.5-1.5%, water 10-15%；
Soybean protein particle jelly containing nut fruit of the invention is obtained by following steps：
(1) making of soybean protein particle
1. batch mixing：By in soyabean protein powder, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 160 DEG C, and screw speed is 30Hz, treats that parameter reaches
During to setting numerical value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of nut fruit
1. frying：Nut kernel is cleaned, is dried, then 60-80 DEG C of frying carry out decortication treatment；
2. crush：Nut kernel after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with gelling agent, it is well mixed to avoid its mutual conglomeration, it is subsequently adding cold water fully molten
It is swollen, it is placed on electromagnetic oven being heated to boiling while stirring, continue to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：To be obtained in obtained soybean protein particle in (1) step and (2) step
Nut fruit be together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cool down, that is, obtain containing the big of nut fruit
Legumin particle jelly.
Further, following one or several are selected from for preparing the soyabean protein powder of soybean protein particle：Soybean
Separated protein powder, the concentrated albumen-powder of soybeans, soybean fibrillarin powder.
Further, described nut is selected from one or several following：Walnut, Chinese chestnut, pinenut, American pistachios, melon seeds
Benevolence, fibert, almond.
Further, described gelling agent is selected from one or several following：Carragheen, pectin, konjac glucomannan, xanthan
Glue, locust bean gum, guar gum, sodium carboxymethylcellulose.
Preferably, the soybean protein particle jelly containing nut fruit of the invention is by the original based on following mass percents
What material was made：Soybean protein particle 10%, nut 2%, white granulated sugar 9.5%, gelling agent 0.5%, water 78%；
Wherein, the soybean protein particle is made up of the raw material of following mass percents：Soyabean protein powder 70%, shallow lake
Powder 17%, salt 1%, water 12%.
Preferably, the soybean protein particle jelly containing nut fruit of the invention is by the original based on following mass percents
What material was made：Soybean protein particle 6%, nut 5%, white granulated sugar 8.4%, gelling agent 0.6%, water 80%；
Wherein, the soybean protein particle is made up of the raw material of following mass percents：Soyabean protein powder 60%, shallow lake
Powder 24.5%, salt 0.5%, water 15%.
Additionally, present invention also offers a kind of preparation method of the soybean protein particle jelly containing nut fruit, including
Following step：
(1) making of soybean protein particle
1. batch mixing：By in soyabean protein powder, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 160 DEG C, and screw speed is 30Hz, treats that parameter reaches
During to setting numerical value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of nut fruit
1. frying：Nut kernel is cleaned, is dried, then 60-80 DEG C of frying carry out decortication treatment；
2. crush：Nut kernel after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with gelling agent, it is well mixed to avoid its mutual conglomeration, it is subsequently adding cold water fully molten
It is swollen, it is placed on electromagnetic oven being heated to boiling while stirring, continue to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：To be obtained in obtained soybean protein particle in (1) step and (2) step
Nut fruit be together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cool down, that is, obtain containing the big of nut fruit
Legumin particle jelly.
Beneficial effect
The invention provides a kind of soybean protein particle jelly containing nut fruit and establish it is a set of containing nut really
The technological process of production of the soybean protein particle jelly of grain, the soybean protein particle jelly containing nut fruit of the invention is with soybean
Albumen is primary raw material, and nut fruit is added in composition of raw materials, and nutrition is strengthened, and is free of in jelly prescription of the present invention
There is allergic protein composition, be applicable crowd's scope greatly, dietary fiber content is relatively low, small is influenceed on normal gastrointestinal function, will not
Cause the excessive loss of endotrophic element；Production technology of the present invention by the selection to critical process step and parameter with it is true
It is fixed, under conditions of appropriate reduction gelling agent usage amount, obtain with hardness higher, elasticity, chewiness and recovery
Nut soybean protein particle jelly, compares through with commercial protein jelly, and the soybean protein particle containing nut fruit of the invention is really
Every texture characteristic of jelly has different degrees of improvement.In addition, present invention process is very simple, it is easy to popularization and application.
Specific embodiment
Embodiments of the present invention are illustrated below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages of the invention and effect easily.The present invention can also be by specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Before the specific embodiment of the invention is further described, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that the term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, rather than in order to limit the scope of the invention；In description of the invention and claims, unless in text
Explicitly point out in addition, singulative " one ", " one " and " this " include plural form.
When embodiment provides number range, it should be appreciated that except non-invention is otherwise noted, two ends of each number range
Any one numerical value can select between point and two end points.Unless otherwise defined, in the present invention all technologies for using and
Scientific terminology is identical with the meaning that those skilled in the art of the present technique are generally understood that.Except the specific method, equipment used in embodiment,
Outside material, grasp and record of the invention according to those skilled in the art to prior art can also be used and this
Any method, equipment and material in the similar or equivalent prior art of method, equipment described in inventive embodiments, material come real
The existing present invention.
The specific implementation of the inventive method and effect are described in detail below in conjunction with specific embodiment and comparative example.
Embodiment 1
A kind of soybean protein particle jelly containing nut fruit, this jelly is made up of the raw material of following mass percents
's：Soybean protein particle 10%, shelled melon seed 2%, white granulated sugar 9.5%, carragheen 0.5%, water 78%；
Soybean protein particle therein is made up of the raw material of following mass percents：Soybean separation protein white powder 70%,
Starch 17%, salt 1%, water 12%.
Preparation method is as follows：
(1) making of soybean protein particle
1. batch mixing：By in soybean separation protein white powder, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 160 DEG C, and screw speed is 30Hz, treats that parameter reaches
During to setting numerical value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of shelled melon seed fruit
1. frying：Shelled melon seed is cleaned, is dried, then 70 DEG C of fryings carry out decortication treatment；
2. crush：Shelled melon seed after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with carragheen, it is well mixed to avoid its mutual conglomeration, it is subsequently adding cold water fully molten
It is swollen, it is placed on electromagnetic oven being heated to boiling while stirring, continue to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：To be obtained in obtained soybean protein particle in (1) step and (2) step
Shelled melon seed fruit be together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cool down, that is, obtain containing nut fruit
Soybean protein particle jelly.
Embodiment 2
A kind of soybean protein particle jelly containing nut fruit, this jelly is made up of the raw material of following mass percents
's：Soybean protein particle 6%, pinenut 5%, white granulated sugar 8.4%, xanthans 0.3%, konjac glucomannan 0.3%, water 80%；
Soybean protein particle therein is made up of the raw material of following mass percents：The concentrated albumen-powder of soybeans 60%,
Starch 24.5%, salt 0.5%, water 15%.
Preparation method is as follows：
(1) making of soybean protein particle
1. batch mixing：By in the concentrated albumen-powder of soybeans, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 160 DEG C, and screw speed is 30Hz, treats that parameter reaches
During to setting numerical value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of pinenut fruit
1. frying：Pinenut is cleaned, is dried, then 80 DEG C of fryings carry out decortication treatment；
2. crush：Pinenut after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar, xanthans and konjac glucomannan is dry-mixed, it is well mixed to avoid its mutual conglomeration, it is subsequently adding cold
Water is fully swelling, is placed on electromagnetic oven being heated to boiling while stirring, continues to stir until its transparent homogeneous colloid of formation
Solution；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：To be obtained in obtained soybean protein particle in (1) step and (2) step
Pinenut fruit be together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cool down, that is, obtain containing the big of nut fruit
Legumin particle jelly.
Comparative example 1
A kind of soybean protein jelly containing nut fruit, this jelly is made up of the raw material of following mass percents：
Soybean separation protein white powder 10%, shelled melon seed 2%, white granulated sugar 9.5%, carragheen 0.5%, water 78%.
Preparation method is as follows：
(1) making of nut fruit
1. frying：Shelled melon seed is cleaned, is dried, then 70 DEG C of fryings carry out decortication treatment；
2. crush：Shelled melon seed after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(2) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with carragheen, it is well mixed to avoid its mutual conglomeration, it is subsequently adding cold water fully molten
It is swollen, it is placed on electromagnetic oven being heated to boiling while stirring, continue to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean separation protein white powder and nut fruit are added：By obtained shelled melon seed in soybean separation protein white powder and (1) step
Fruit is together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cooling, that is, obtain the soybean protein containing nut fruit
Jelly.
Comparative example 2
A kind of soybean protein particle jelly containing nut fruit, this jelly is made up of the raw material of following mass percents
's：Soybean protein particle 10%, shelled melon seed 2%, white granulated sugar 9.5%, carragheen 0.5%, water 78%；
Soybean protein particle therein is made up of the raw material of following mass percents：Soybean separation protein white powder 70%,
Starch 17%, salt 1%, water 12%.
Preparation method is as follows：
(1) making of soybean protein particle
1. batch mixing：By in soybean separation protein white powder, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 200 DEG C, and screw speed is 50Hz, treats that parameter reaches
During to setting numerical value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of shelled melon seed fruit
1. frying：Shelled melon seed is cleaned, is dried, then 70 DEG C of fryings carry out decortication treatment；
2. crush：Shelled melon seed after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with carragheen, it is well mixed to avoid its mutual conglomeration, it is subsequently adding cold water fully molten
It is swollen, it is placed on electromagnetic oven being heated to boiling while stirring, continue to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：To be obtained in obtained soybean protein particle in (1) step and (2) step
Shelled melon seed fruit be together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cool down, that is, obtain containing nut fruit
Soybean protein particle jelly.
TPA is tested
TPA (texture profile analysis) is tested, i.e. texture profile analysis, is also called and is chewed test twice,
It is a kind of international method of testing.The masticatory movement of human mouth is mainly simulated in TPA tests by texture instrument probe, to sample
Product carry out two second compressions, and the quality test curve that test is obtained is analyzed using related software, finally draw food
The texture such as hardness (Hardness), elastic (Springiness), chewiness (Chewiness), recovery (Resilience) is special
Property parameter.The test can to a certain extent reduce the error of quality appraisement that subjective factor in sensory evaluation brings, to overall merit
The texture characteristic of food is very valuable, and the universal testing method of multiclass product texture characteristic in food service industry has been turned at present.
The soybean protein particle jelly containing nut fruit, the contrast for being prepared to above-described embodiment 1-2 and comparative example 2 respectively
Soybean protein jelly containing nut fruit and commercial protein jelly prepared by example 1 carries out TPA tests, test result such as table 1
It is shown.
The TPA test results of each sample jelly of table 1
| Hardness | Elasticity | Chewiness | Recovery | |
| Commercial protein jelly | 386.6 | 0.832 | 88.14 | 0.046 |
| Embodiment 1 | 614.2 | 0.957 | 143.29 | 0.077 |
| Embodiment 2 | 642.5 | 0.957 | 138.20 | 0.080 |
| Comparative example 1 | 441.6 | 0.792 | 75.36 | 0.041 |
| Comparative example 2 | 502.7 | 0.901 | 114.34 | 0.065 |
Be can be seen that compared with commercial protein jelly by the TPA test results of each sample jelly in table 1, the He of embodiment 1
The items such as the soybean protein particle jelly hardness containing nut fruit, elasticity, chewiness and recovery prepared by the method for embodiment 2
Texture characteristic parameter significantly increases, and illustrates the protein body jelly prepared by inventive formulation and technique, although raw material is matched somebody with somebody
The more conventional production technology of gelling agent usage amount decreases in side, but the characteristic such as product hardness, elasticity, chewiness, recovery is simultaneously
Adverse effect is not affected by, opposite items characterisitic parameter is also obtained and is obviously improved.Prepared by the method for comparative example 1 contains nut fruit
Soybean protein jelly except hardness slightly have compared with commercial protein jelly rising in addition to, remaining every characterisitic parameter than commercial protein really
Freezing substantially reduces, and illustrates, if will be directly added in conventional jelly production technology without the soyabean protein powder for the treatment of, to be obtained
Soybean protein jelly production items texture characteristic it is undesirable, it is poor as chewiness food mouthfeel.It is prepared by the method for comparative example 2
The items of the soybean protein particle jelly containing nut fruit texture characteristic parameter also slightly have risings, but increasing than commercial protein jelly
Not as good as embodiment, illustrating the change of processing parameter can produce large effect to high-amplitude to product performance, and the present invention is selected
The technological parameter selected can produce the soybean protein particle jelly containing nut fruit that texture characteristic is preferable, mouthfeel is good and produce
Product.Summary TPA test results can be seen that for the present invention, is made up of composition of raw materials and optimizing technology parameters
Combination, not only enrich the nutrition of jelly production, and in the case where gelling agent usage amount decreases, make product hard
The texture characteristic such as degree, elasticity, chewiness, recovery is not adversely affected, and conversely have also obtained obvious improvement.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples, in the ken that those skilled in the art possess, can also not depart from the present invention
Various changes can be made on the premise of design.
Claims (7)
1. a kind of soybean protein particle jelly containing nut fruit, it is characterised in that：By mass percentage, it is by following
It is formulated what the raw material for constituting was made：Soybean protein particle 6-15%, nut 2-10%, white granulated sugar 8-12%, gelling agent 0.5-
0.8%th, water 70-90%；
Wherein, the soybean protein particle is made up of the raw material of following mass percents：Soyabean protein powder 60-80%, shallow lake
Powder 10-30%, salt 0.5-1.5%, water 10-15%；
The soybean protein particle jelly containing nut fruit is obtained by following steps：
(1) making of soybean protein particle
1. batch mixing：By in soyabean protein powder, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 160 DEG C, and screw speed is 30Hz, treats that parameter reaches and sets
During fixed number value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of nut fruit
1. frying：Nut kernel is cleaned, is dried, then 60-80 DEG C of frying carry out decortication treatment；
2. crush：Nut kernel after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with gelling agent, and well mixed to avoid its mutual conglomeration, it is fully swelling to be subsequently adding cold water,
It is placed on electromagnetic oven being heated to boiling while stirring, continues to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：By obtained heavily fortified point in obtained soybean protein particle in (1) step and (2) step
Fruit fruit is together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cooling, that is, obtain the soybean egg containing nut fruit
White particle jelly.
2. the soybean protein particle jelly containing nut fruit as claimed in claim 1, it is characterised in that for preparing soybean
The soyabean protein powder of protein body is selected from following one or several：Soybean separation protein white powder, the concentrated albumen-powder of soybeans, soybean
Fibrillarin powder.
3. the soybean protein particle jelly containing nut fruit as claimed in claim 1, it is characterised in that described nut choosing
From following one or several：Walnut, Chinese chestnut, pinenut, American pistachios, shelled melon seed, fibert, almond.
4. the soybean protein particle jelly containing nut fruit as claimed in claim 1, it is characterised in that described gelling agent
Selected from following one or several：Carragheen, pectin, konjac glucomannan, xanthans, locust bean gum, guar gum, carboxymethyl cellulose
Plain sodium.
5. the soybean protein particle jelly containing nut fruit as any one of claim 1-4, by mass percentage
Meter, it is formulated what the raw material for constituting was made by following：Soybean protein particle 10%, nut 2%, white granulated sugar 9.5%, gelling agent
0.5%th, water 78%；
Wherein, the soybean protein particle is made up of the raw material of following mass percents：Soyabean protein powder 70%, starch
17%th, salt 1%, water 12%.
6. the soybean protein particle jelly containing nut fruit as any one of claim 1-4, by mass percentage
Meter, it is formulated what the raw material for constituting was made by following：Soybean protein particle 6%, nut 5%, white granulated sugar 8.4%, gelling agent
0.6%th, water 80%；
Wherein, the soybean protein particle is made up of the raw material of following mass percents：Soyabean protein powder 60%, starch
24.5%th, salt 0.5%, water 15%.
7. a kind of preparation method of the soybean protein particle jelly containing nut fruit, comprises the steps：
(1) making of soybean protein particle
1. batch mixing：By in soyabean protein powder, starch, salt input blender, it is well mixed；
2. modulate：The water of formula rate is sent in blender, is well mixed；
3. extrude expanded：Extrusion equipment parameter is set, extrusion temperature is 160 DEG C, and screw speed is 30Hz, treats that parameter reaches and sets
During fixed number value, start extrusion expanded；
4. dry：The albumen wet granular of expanded completion is extruded, is dried in drying box, it is standby after cooling；
(2) making of nut fruit
1. frying：Nut kernel is cleaned, is dried, then 60-80 DEG C of frying carry out decortication treatment；
2. crush：Nut kernel after decortication is crushed, the particle that 8-40 mesh is retained after sieving is standby；
(3) making of jelly
1. colloidal sol：White granulated sugar is dry-mixed with gelling agent, and well mixed to avoid its mutual conglomeration, it is fully swelling to be subsequently adding cold water,
It is placed on electromagnetic oven being heated to boiling while stirring, continues to stir until its transparent homogeneous colloidal solution of formation；
2. glue grinds：Above-mentioned colloidal solution crosses colloid mill and carries out miniaturization treatment；
3. homogeneous：Homogenization is carried out to the feed liquid after milling treatment of colloid, homogeneous is twice under the conditions of 200-300bar；
4. soybean protein particle and nut fruit are added：By obtained heavily fortified point in obtained soybean protein particle in (1) step and (2) step
Fruit fruit is together added in the feed liquid after the above-mentioned homogeneous of uniform stirring, cooling, that is, obtain the soybean egg containing nut fruit
White particle jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611258456.3A CN106820026B (en) | 2016-12-30 | 2016-12-30 | Soybean protein particle jelly containing nut fruit particles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611258456.3A CN106820026B (en) | 2016-12-30 | 2016-12-30 | Soybean protein particle jelly containing nut fruit particles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106820026A true CN106820026A (en) | 2017-06-13 |
| CN106820026B CN106820026B (en) | 2020-05-26 |
Family
ID=59112795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611258456.3A Active CN106820026B (en) | 2016-12-30 | 2016-12-30 | Soybean protein particle jelly containing nut fruit particles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106820026B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672550A (en) * | 2005-04-30 | 2005-09-28 | 海城后英生物工程有限公司 | Production process of nutrient reinforcing soybean tissue protein |
| CN102524622A (en) * | 2012-02-10 | 2012-07-04 | 华东师范大学 | Soybean protein jelly and preparation method thereof |
| CN105341824A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Sugar-free jelly |
| CN105454623A (en) * | 2016-01-20 | 2016-04-06 | 山东禹王生态食业有限公司 | High-protein particles and preparation method thereof |
| CN105594978A (en) * | 2016-01-27 | 2016-05-25 | 山东三维大豆蛋白有限公司 | Production method of flaky grain textured soy protein |
-
2016
- 2016-12-30 CN CN201611258456.3A patent/CN106820026B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672550A (en) * | 2005-04-30 | 2005-09-28 | 海城后英生物工程有限公司 | Production process of nutrient reinforcing soybean tissue protein |
| CN102524622A (en) * | 2012-02-10 | 2012-07-04 | 华东师范大学 | Soybean protein jelly and preparation method thereof |
| CN105341824A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Sugar-free jelly |
| CN105454623A (en) * | 2016-01-20 | 2016-04-06 | 山东禹王生态食业有限公司 | High-protein particles and preparation method thereof |
| CN105594978A (en) * | 2016-01-27 | 2016-05-25 | 山东三维大豆蛋白有限公司 | Production method of flaky grain textured soy protein |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106820026B (en) | 2020-05-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2438251C (en) | Highly soluble, high molecular weight soy protein | |
| CN102550669B (en) | High-protein low-fat yogurt and preparation method thereof | |
| CN103907834B (en) | A kind of double protein pudding and preparation method thereof | |
| CN102340995A (en) | Granulated powder containing vegetable proteins and fibres, method for producing same, and use thereof | |
| CN105248639B (en) | Yoghourt and preparation method thereof | |
| CN107319449A (en) | A kind of high konjak jelly and its production technology thoroughly | |
| CN102379441A (en) | Peanut and brown rice milk beverage and production technique thereof | |
| US20210195928A1 (en) | Novel thickening compositions based on starch | |
| CN112715667A (en) | Milk beverage, modified milk or soybean milk beverage added with chia seeds and preparation method thereof | |
| CN106858616A (en) | A kind of soybean protein particle jelly and preparation method thereof | |
| CN101715822A (en) | Yoghurt containing rivier giantarum rhizome and preparation method | |
| CN106820026A (en) | A kind of soybean protein particle jelly containing nut fruit and preparation method thereof | |
| CN107495249A (en) | A kind of banana skin jelly and preparation method thereof | |
| WALKER et al. | Energy density of Third World weaning foods | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| RU2603001C1 (en) | Curd whey dairy dessert | |
| CN107836614A (en) | A kind of fermented grain beverage and preparation method thereof | |
| CN110403016A (en) | A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof | |
| CN111280445A (en) | Rana japonica oil gel state food and preparation method thereof | |
| CN103518852A (en) | Purple perilla and mung bean containing beverage and preparation method thereof | |
| CN103462157A (en) | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage | |
| EP4381955A1 (en) | Yeast protein vegetarian meat, and preparation method therefor and application thereof | |
| CN104186673B (en) | A kind of rich in peanut lecithin for food and drink product | |
| CN107242444A (en) | A kind of corn child reconstitutes powder and preparation method thereof | |
| Telisa et al. | Complimentary Feeding Substitutions of Pumpkin and Snakehead Fish Flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a soybean protein granular jelly containing nut seeds and a preparation method thereof Effective date of registration: 20210824 Granted publication date: 20200526 Pledgee: Yucheng Branch of Agricultural Bank of China Ltd. Pledgor: SHANDONG YUWANG ECOLOGICAL FOOD INDUSTRY Co.,Ltd. Registration number: Y2021370000102 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230816 Granted publication date: 20200526 Pledgee: Yucheng Branch of Agricultural Bank of China Ltd. Pledgor: SHANDONG YUWANG ECOLOGICAL FOOD INDUSTRY Co.,Ltd. Registration number: Y2021370000102 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A soybean protein granule jelly containing nut kernels and its preparation method Effective date of registration: 20230828 Granted publication date: 20200526 Pledgee: Yucheng Branch of Agricultural Bank of China Ltd. Pledgor: SHANDONG YUWANG ECOLOGICAL FOOD INDUSTRY Co.,Ltd. Registration number: Y2023980053977 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |