CN107981317A - A kind of soy protein diet fiber haw pulp and preparation method thereof - Google Patents
A kind of soy protein diet fiber haw pulp and preparation method thereof Download PDFInfo
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- CN107981317A CN107981317A CN201711300672.4A CN201711300672A CN107981317A CN 107981317 A CN107981317 A CN 107981317A CN 201711300672 A CN201711300672 A CN 201711300672A CN 107981317 A CN107981317 A CN 107981317A
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- soybean
- dietary fiber
- water
- soy protein
- fiber
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- 239000000835 fiber Substances 0.000 title claims abstract description 33
- 229940001941 soy protein Drugs 0.000 title claims abstract description 32
- 235000005911 diet Nutrition 0.000 title claims abstract description 28
- 230000037213 diet Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 31
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 28
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- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 230000004614 tumor growth Effects 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
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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
- 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
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of soy protein diet fiber haw pulp and preparation method thereof, which by mass percentage, includes following components：Soybean dietary fiber 3~5%, soybean protein 4~6%, white granulated sugar 7~10%, malt syrup 1~3%, salt 3~5%, starch 0.2~0.5%, hawthorn 25~35%, suitable quantity of water.The soy protein diet fiber haw pulp delicate mouthfeel of the present invention, feature are not affected by influence, stability increase, nutritive effect enhancing.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of soy protein diet fiber haw pulp and its preparation
Method.
Background technology
Hawthorn also known as hawthorn, large-fruited Chinese hawthorn, rose family defoliation small arbor, its fruit sweet and sour taste, containing abundant vitamin,
Crataegolic acid, citric acid, flavonoids etc., have important medical value, since ancient times, just become spleen benefiting and stimulating the appetite, relieving dyspepsia, work
The good medicine of blood resolving sputum.Flavone compound Vitexin in hawthorn, is a kind of stronger medicine of antitumaous effect, haw thorn extract pair
Cancer cell tumor growth, propagation and infiltration metastasis have certain inhibitory action.Since it contains abundant nutriment, have
Higher nutritive value, so people obtain regeneration value, be processed into various productions to extend its edible cycle
Product, wherein, haw pulp is a kind of more practical product.
Haw pulp is increasingly liked, people are paying close attention to the same of its flavor as a kind of seasoned food by consumers in general
When, the requirement to its nutrition and health value is also higher and higher.And dietary fiber and protein content are extremely low in haw pulp, it is difficult to full
Requirement of the sufficient people to nutrition and health value.Therefore, actively research and development can improve hawthorn nutrition and health value to people
Additive, thus, soybean protein and dietary fiber enter the visual field of people.
Soybean protein is a kind of vegetalitas good protein, its amino acid composition is more balanced, it is necessary to amino acid content compared with
It is abundant, it is close to or higher than the amino acid composition that FAO and WHO recommends, and amino acid composition is complete, is vegetalitas complete protein.
Dietary fiber refers to the organic high molecular compound based on polysaccharide not being digested, mainly including pectin, tree
Glue, glucan, melon bean gum, cellulose, hemicellulose, carboxymethyl cellulose, galactomannan sugar, lignin and chitosan etc..
Soybean dietary fiber has weight-reducing, prevention colon and the carcinoma of the rectum, prevention hemorrhoid, promotes calcium absorption, reduces blood fat, prevention
Coronary heart disease, improve diabetes, prevent the physiological hygiene function such as gall stone.
Dietary fiber and protein content are extremely low in haw pulp, its battalion can be improved by adding soybean dietary fiber and soybean protein
Foster and health value, however, with the increase of fiber additive amount, also has certain harmful effect to the mouthfeel of haw pulp.Therefore,
The influence of soybean dietary fiber and soybean protein to haw pulp mouthfeel is how solved, and ensures the healthy nutritive value of haw pulp
As urgent problem to be solved.
The content of the invention
For this reason, it is an object of the present invention to provide a kind of soy protein diet fiber haw pulp.The present invention's is big
Legumin dietary fiber haw pulp delicate mouthfeel, feature are not affected by influence, stability increase, nutritive effect enhancing.
In order to achieve the above object, the present invention adopts the following technical scheme that：
A kind of soy protein diet fiber haw pulp, by mass percentage, includes following components：Soybean dietary fiber 3
~5%, soybean protein 4~6%, white granulated sugar 7~10%, malt syrup 1~3%, salt 3~5%, starch 0.2~0.5%,
Hawthorn 25~35%, suitable quantity of water.
Preferably, the soy protein diet fiber haw pulp of the present invention, by mass percentage, by following components group
Into：Soybean dietary fiber 3~5%, soybean protein 4~6%, white granulated sugar 7~10%, malt syrup 1~3%, salt 3~5%,
Starch 0.2~0.5%, hawthorn 25~35%, excess water.
Preferably, soybean protein is the combination of the one or both of soybean protein isolate or soy protein concentrate.
An object of the present invention, which also resides in, provides a kind of making of soy protein diet fiber haw pulp of the present invention
Method, includes the following steps：
(1) heat and boil after clean remove seed Fructus Crataegi is mixed with water, Fructus Crataegi is beaten after softening；
(2) heating is put into surplus stock and is mixed and made into dietary fiber slurry, Ran Houyu after soybean dietary fiber is mixed with water
The soy protein diet fiber haw pulp is made in slurry mixing infusion made from step (1).
Obtained haw pulp can then carry out filling：Haw pulp is cooled to 40-60 DEG C, such as 50 DEG C filling, vertical after filling
Seal；And sterilizing：Haw pulp after will be filling carries out sterilization treatment, treats that temperature is down to 20-35 DEG C, and after 30 DEG C, refrigeration is protected
Deposit.The condition of sterilization can be 95~105 DEG C of 15~30min of sterilization.
Step (1) and (2) can first carry out either step in no particular order.
A kind of high-fiber high-protein nutrition and health care catsup and preparation method thereof, the hair are disclosed in CN 105475985A
Dietary fiber slurry is prepared in bright to be needed through high temperature, high pressure and homogenization after mixing, and complex technical process is cumbersome, and cost
It is high.The present invention is prepared during fiber pulp, it is not necessary to is carried out high temperature, high pressure and homogenization, is not only simplified technological process, but also have
Beneficial to reducing cost.By the protein content increase of soy protein diet fiber haw pulp made from the above method, with hawthorn
Beneficiating ingredient form complementation, become it is a have concurrently nutrition and health care and delicious food product.
Preferably, Fructus Crataegi is ninety percent ripe Fructus Crataegi in step (1).
Preferably, the mass ratio of Fructus Crataegi and water is 1:0.5-2, the time required to softening Fructus Crataegi under the conditions of the ratio
It is short, be conducive to hawthorn and be fully beaten, and hawthorn slurry denseness is moderate, is preferably 1:1.
Preferably, it is 95 DEG C~100 DEG C to heat the temperature boiled, and the time kept after boiling is 20~30min, by mountain
Short, bristly hair or beard fruit softens completely.
Step first must soften hawthorn in (1), then be beaten again.
Ninety percent ripe Fructus Crataegi of selection, is cleaned up with clear water in step (1), and removing the fruit stone in fruit becomes clean
Remove seed Fructus Crataegi.
Available cut of mashing mixes device progress.
Preferably, beater rotating speed is 9000~18000r/min during mashing, the time of mashing is 1~5min.
Preferably, the mass ratio of soybean dietary fiber and water is 1 in step (2):10-20, is preferably 1:15.
In order to make soybean dietary fiber dissolving abundant, its bad mouthfeel is effectively improved, it is preferable that the temperature of heating is 90-
110 DEG C, be preferably 100 DEG C, the time is 5~15min.
Surplus stock includes soybean protein, white granulated sugar, malt syrup, salt, starch and water.
Preferably, the mixing of soybean dietary fiber and water and it is put into the mixing of surplus stock and is carried out by high-speed shearing machine.
Preferably, rotating speed during mixing is 10000~13000r/min, and incorporation time is 10~15min.Under above-mentioned speed
High speed shear may be such that soybean dietary fiber, water and other supplementary materials are merged completely, make the soybean protein meals of preparation
Food fiber haw pulp has higher stability, even if placing the phenomenon that the secretion of wandering and juice will not occur for a long time.
Preferably, the temperature of infusion is 80-100 DEG C, is preferably 90 DEG C, 15~20min of time.
Preferably, the water in step (1) and (2) is deionized water.
It is preferred that the temperature of water is room temperature, it is, for example, 25 DEG C.
Preferably, the production method of the present invention includes the following steps：
1) cleaning, remove seed：Ninety percent ripe Fructus Crataegi is selected, is cleaned up with clear water, removes the fruit stone in fruit；
2) soften：By the Fructus Crataegi of select and water in mass ratio 1:1 mixing, heating are boiled, and keep 95 DEG C~100
DEG C, 20~30min, Fructus Crataegi is softened completely；
3) it is beaten：By the hawthorn after softening, it is put into cut and mixes mashing in device；
4) dietary fiber slurry is prepared：Soybean dietary fiber and water are pressed 1:Heated after 15 mixing, then by claim 1
Ratio be separately added into other auxiliary materials, be uniformly mixed, be prepared into dietary fiber slurry；
5) mix：The dietary fiber slurry prepared in step 4) is put into the hawthorn slurry prepared in step 3), keeps temperature
90 DEG C of 15~20min of infusion are spent, are prepared into haw pulp；
6) it is filling：By the haw pulp prepared in step 5) be cooled to 50 DEG C it is filling, sealed immediately after filling；
7) sterilize：Haw pulp after will be filling carries out sterilization treatment, stored refrigerated after temperature is down to 30 DEG C.
Beneficial effects of the present invention：
1st, the content increase of the protein of soy protein diet fiber haw pulp produced by the present invention, with hawthorn beneficial into
Divide and form complementation, become a product for having nutrition and health care and delicious food concurrently.Soybean protein is a kind of vegetable protein, its amino
Acid composition is close with milk protein, and in addition to methionine is lower slightly, remaining essential amino acids content is relatively abundant, is vegetal complete
Holoprotein.On nutritive value, it can be equal with animal protein, human amino acid is also closest on gene structure, so
It is the phytoprotein of most nutrition.In addition, soybean protein also has the advantages of animal protein is incomparable, although soybean protein first
Methyllanthionine is few, but is free of cholesterol, and its distinctive physiological activator isoflavones has the function that norcholesterol.Therefore,
The present invention adds soybean protein in the feed, is conducive to make up the deficiency of low percentages of protein in common haw pulp.
2nd, the present invention mixes supplementary material using high speed shear method, makes the soy protein diet fiber haw pulp of preparation
Stability increase.Soybean dietary fiber, water and other supplementary materials are merged completely through high speed shear, make the soybean egg of preparation
White dietary fiber haw pulp has higher stability, even if showing for wandering and juice secretion will not be occurred for a long time by placing
As.
3rd, the present invention add soybean dietary fiber in the feed, make preparation soy protein diet fiber haw pulp have compared with
Good nutritive effect.Soybean dietary fiber is primarily referred to as those in soybean cannot be by macromolecule carbohydrate that human digestive enzymes digest
General name.Mainly include cellulose, pectic substance, xylan, mannose etc., dietary fiber for human body although cannot provide any
Nutritional ingredient, but the blood sugar level of adjustable human body, have Constipation, increase satiety, pre- preventing obesity, promotion Bifidobacterium
And the propagation of aerobic bacteria, enhancing macrophage function, improve the physiological function such as disease resistance, therefore, medical field and nutrition educational circles
Generally acknowledged dietary fiber is " the seventh-largest nutrient ".In addition, soybean dietary fiber also has full of nutrition, unique flavor, edible peace
Full the features such as facilitating, be the outstanding person in dietary fiber.
4th, soy protein diet fiber haw pulp delicate mouthfeel prepared by the present invention.During invention, by repeatedly trying
Test optimization soybean dietary fiber, the addition type of soybean protein and the addition of soybean dietary fiber, soybean protein and other auxiliary materials
Amount, makes soy protein diet fiber haw pulp flavor, the structural state of preparation uninfluenced, delicate mouthfeel, feature enhancing.
Embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for help and understands the present invention, is not construed as the concrete restriction to the present invention.
Embodiment 1
A kind of soy protein diet fiber haw pulp, it is by mass percentage, composed of the following components：Soybean dietary fiber
3%th, soybean protein 4%, white granulated sugar 7%, malt syrup 1%, salt 3%, starch 0.2%, hawthorn 25%, remaining component are
Water.
Soybean protein is soybean protein isolate.
A kind of production method of soy protein diet fiber haw pulp, comprises the following steps：
1) cleaning, remove seed：Ninety percent ripe Fructus Crataegi is selected, is cleaned up with clear water, removes the fruit stone in fruit.
2) soften：By the Fructus Crataegi of select and water in mass ratio 1:1 mixing, heating are boiled, and are kept for 95 DEG C,
30min, Fructus Crataegi is softened completely.
3) it is beaten：By the hawthorn after softening, it is put into cut and mixes mashing in device.
4) dietary fiber slurry is prepared：Soybean dietary fiber and water are pressed 1:Heated after 15 mixing, then by claim 1
Ratio be separately added into other auxiliary materials, be uniformly mixed, be prepared into dietary fiber slurry.
5) mix：The dietary fiber slurry prepared in step 4) is put into the hawthorn slurry prepared in step 3), keeps temperature
90 DEG C of infusion 20min are spent, are prepared into haw pulp.
6) it is filling：By the haw pulp prepared in step 5) be cooled to 50 DEG C it is filling, sealed immediately after filling.
7) sterilize：Haw pulp after will be filling carries out sterilization treatment, stored refrigerated after temperature is down to 30 DEG C.
Embodiment 2
A kind of soy protein diet fiber haw pulp, it is by mass percentage, composed of the following components：Soybean dietary fiber
4%th, soybean protein 5%, white granulated sugar 8%, malt syrup 2%, salt 4%, starch 0.3%, hawthorn 30%, remaining component are
Water.
Soybean protein is soy protein concentrate.
A kind of production method of soy protein diet fiber haw pulp, comprises the following steps：
1) cleaning, remove seed：Ninety percent ripe Fructus Crataegi is selected, is cleaned up with clear water, removes the fruit stone in fruit.
2) soften：By the Fructus Crataegi of select and water in mass ratio 1:1 mixing, heating are boiled, and are kept for 100 DEG C,
20min, Fructus Crataegi is softened completely.
3) it is beaten：By the hawthorn after softening, it is put into cut and mixes mashing in device.
4) dietary fiber slurry is prepared：Soybean dietary fiber and water are pressed 1:Heated after 15 mixing, then by claim 1
Ratio be separately added into other auxiliary materials, be uniformly mixed, be prepared into dietary fiber slurry.
5) mix：The dietary fiber slurry prepared in step 4) is put into the hawthorn slurry prepared in step 3), keeps temperature
90 DEG C of infusion 15min are spent, are prepared into haw pulp.
6) it is filling：By the haw pulp prepared in step 5) be cooled to 50 DEG C it is filling, sealed immediately after filling.
7) sterilize：Haw pulp after will be filling carries out sterilization treatment, stored refrigerated after temperature is down to 30 DEG C.
Embodiment 3
A kind of soy protein diet fiber haw pulp, it is by mass percentage, composed of the following components：Soybean dietary fiber
5%th, soybean protein 6%, white granulated sugar 10%, malt syrup 3%, salt 5%, starch 0.5%, hawthorn 35%, remaining component are
Water.
Soybean protein is soy protein concentrate.
A kind of production method of soy protein diet fiber haw pulp, comprises the following steps：
1) cleaning, remove seed：Ninety percent ripe Fructus Crataegi is selected, is cleaned up with clear water, removes the fruit stone in fruit.
2) soften：By the Fructus Crataegi of select and water in mass ratio 1:1 mixing, heating are boiled, and are kept for 100 DEG C,
25min, Fructus Crataegi is softened completely.
3) it is beaten：By the hawthorn after softening, it is put into cut and mixes mashing in device.
4) dietary fiber slurry is prepared：Soybean dietary fiber and water are pressed 1:Heated after 15 mixing, then by claim 1
Ratio be separately added into other auxiliary materials, be uniformly mixed, be prepared into dietary fiber slurry.
5) mix：The dietary fiber slurry prepared in step 4) is put into the hawthorn slurry prepared in step 3), keeps temperature
90 DEG C of infusion 20min are spent, are prepared into haw pulp.
6) it is filling：By the haw pulp prepared in step 5) be cooled to 50 DEG C it is filling, sealed immediately after filling.
7) sterilize：Haw pulp after will be filling carries out sterilization treatment, stored refrigerated after temperature is down to 30 DEG C.
Comparative example 1
Raw material：By mass percentage, it is composed of the following components：Soybean dietary fiber 6%, soybean protein 4%, white granulated sugar
7%th, malt syrup 1%, salt 3%, starch 0.2%, hawthorn 25%, remaining component are water, have adjusted soybean dietary fiber and contain
Amount.
Production method is the same as embodiment 1.
Comparative example 2
Raw material：By mass percentage, it is composed of the following components：Soybean dietary fiber 3%, white granulated sugar 7%, malt syrup
1%th, salt 3%, starch 0.2%, hawthorn 25%, remaining component are water.It is not added with soybean protein.
Production method is the same as embodiment 1.
Comparative example 3
Raw material is the same as embodiment 1.
Method is in addition to step 2) softening is saved, other are the same as embodiment 1.
Comparative example 4
Raw material is the same as embodiment 1.
Remaining is with embodiment 1 in addition to step 4) prepares dietary fiber slurry for method, wherein preparing dietary fiber slurry step
In, soybean dietary fiber, soybean protein, white granulated sugar, malt syrup, salt, starch and water are mixed together, then at heating
Reason, does not carry out high speed shear.
Test example
Mouthfeel, protein content for the embodiment 1-3 and comparative example 1-4 soy protein diet fiber haw pulps prepared
And stability is evaluated.
For in terms of mouthfeel, selection evaluation group member carries out sensory evaluation to each product, and wherein sense organ evaluating meter is shown in Table
1。
1 sense organ evaluating meter of table
For protein content aspect, by GB/T 5009.5《The measure of Protein in Food》Defined method measure is each
The content of protein in product.
For in terms of stability, at 25~30 DEG C under room temperature, weighing sample 20g with stainless steel spoon, being placed in dry
On ceramic whiteware disk, observe sauce body whether there is wandering and juice secreting phenomenon in lmin.
Experimental result see the table below shown in 2.
2 result of the test of table
| Sensory evaluation scores | Protein content/% | Stability | |
| Embodiment 1 | 45 | 3.3 | Without wandering and juice secreting phenomenon |
| Embodiment 2 | 44 | 4.2 | Without wandering and juice secreting phenomenon |
| Embodiment 3 | 43 | 5.0 | Without wandering and juice secreting phenomenon |
| Comparative example 1 | 38 | 3.3 | Without wandering and juice secreting phenomenon |
| Comparative example 2 | 46 | 0.4 | Without wandering and juice secreting phenomenon |
| Comparative example 3 | 40 | 3.4 | Without wandering and juice secreting phenomenon |
| Comparative example 4 | 43 | 3.3 | There is wandering and juice secreting phenomenon |
As can be seen from the table, the present invention coordinates the soybean protein meals of specific preparation process preparation by specific components composition
Eating fiber haw pulp has the characteristics such as higher sensory evaluation scores, protein content and stability.
Obviously, the above embodiments are merely examples for clarifying the description, and the restriction not to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change thus extended out or
Among changing still in the protection domain of the invention.
Claims (10)
1. a kind of soy protein diet fiber haw pulp, by mass percentage, includes following components：Soybean dietary fiber 3~
5%th, soybean protein 4~6%, white granulated sugar 7~10%, malt syrup 1~3%, salt 3~5%, starch 0.2~0.5%, mountain
Short, bristly hair or beard 25~35%, suitable quantity of water.
2. soy protein diet fiber haw pulp according to claim 1, it is characterised in that by mass percentage, by
Following components forms：Soybean dietary fiber 3~5%, soybean protein 4~6%, white granulated sugar 7~10%, malt syrup 1~3%,
Salt 3~5%, starch 0.2~0.5%, hawthorn 25~35%, excess water.
3. soy protein diet fiber haw pulp according to claim 1 or 2, it is characterised in that soybean protein is soybean
The one or both of protein isolate or soy protein concentrate combines；
Preferably, the mass ratio of hawthorn and soybean dietary fiber is 5-10:1.
4. a kind of production method of any one of claim 1-3 soy protein diet fiber haw pulps, includes the following steps：
(1) heat and boil after clean remove seed Fructus Crataegi is mixed with water, Fructus Crataegi is beaten after softening；
(2) after soybean dietary fiber is mixed with water heating be put into surplus stock be mixed dietary fiber slurry, then with step
(1) the soy protein diet fiber haw pulp is made in slurry mixing infusion made from.
5. production method according to claim 4, it is characterised in that Fructus Crataegi is ninety percent ripe hawthorn in step (1)
Fruit.
6. production method according to claim 4 or 5, it is characterised in that the mass ratio of Fructus Crataegi and water in step (1)
For 1:0.5-2, is preferably 1:1.
7. according to claim 4-6 any one of them production methods, it is characterised in that the temperature that heating is boiled in step (1)
For 95 DEG C~100 DEG C, the time kept after boiling is 20~30min.
8. according to claim 4-7 any one of them production methods, it is characterised in that beater turns during mashing in step (1)
Speed is 9000~18000r/min, and the time of mashing is 1~5min.
9. according to claim 4-8 any one of them production methods, it is characterised in that in step (2) soybean dietary fiber with
The mass ratio of water is 1:10-20, is preferably 1:15；
Preferably, the temperature of heating is 90-110 DEG C, is preferably 100 DEG C, the time is 5~15min.
10. according to claim 4-9 any one of them production methods, it is characterised in that in step (2) soybean dietary fiber with
The mixing of water and it is put into the mixing of surplus stock and is carried out by high-speed shearing machine；
Preferably, rotating speed during mixing is 10000~13000r/min, and incorporation time is 10~15min；
Preferably, the temperature of infusion is 80-100 DEG C, is preferably 90 DEG C, 15~20min of time.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108991533A (en) * | 2018-06-22 | 2018-12-14 | 山东嘉华保健品股份有限公司 | A kind of expanded soybean protein body and its production method |
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