CN108552536A - A kind of inkfish juice soybean protein isolate product and preparation method thereof - Google Patents
A kind of inkfish juice soybean protein isolate product and preparation method thereof Download PDFInfo
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- CN108552536A CN108552536A CN201810228313.0A CN201810228313A CN108552536A CN 108552536 A CN108552536 A CN 108552536A CN 201810228313 A CN201810228313 A CN 201810228313A CN 108552536 A CN108552536 A CN 108552536A
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- 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
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- 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
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Abstract
The invention discloses a kind of inkfish juice soybean protein isolate products and preparation method thereof, belong to food processing technology field, its main feature is that by soybean separation protein white powder end（Moisture≤10%, protein >=90%）, water, inkfish juice sauce etc. the techniques such as mixes through cutting, emulsifies, is molded semi-finished product material base is made, then can be made into differently flavoured product through stew in soy sauce, baking, spice.The present invention incorporates inkfish juice sauce in soybean protein isolate product, whole process realizes zero-emission, make more natural product, environmental protection, health, product entire body is pitch-black beautiful simultaneously and does not fade, plays tooth chewy texture, full of nutrition, allows soybean protein isolate product more to be enriched as a kind of snack food, diversification.
Description
Technical field
The invention discloses a kind of soybean protein isolate products and preparation method thereof, belong to food processing technology field, tool
Body is a kind of inkfish juice soybean protein isolate product and preparation method thereof.
Background technology
As aquaculture big country, fishery resources are very abundant in China.But since processing technology falls behind relatively, re-invent industry
The reasons such as scarce capacity make China lag behind Eurasian developed country for a long time in aquatic products intensive processing field, and thereby result in
Numerous environmental pollutions caused because processing waste material abandons and problem of resource waste.Inkfish scientific name cuttlefish is the famous sea in China
One of product is referred to as in coastal area with Larimichthys crocea, little yellow croaker, hairtail " four big economic fish ", deep to be liked by consumers in general
Love.The prepared Chinese ink being discharged in vivo from it is also known as inkfish juice, and this inkfish juice is generally viewed as leftover bits and pieces in traditional inkfish is processed,
During working process, usually to slice off its internal ink sac and clean up prepared Chinese ink.But in recent years, inkfish juice Japan by
It gradually attracts attention, is introduced to the market in succession using the various food that inkfish juice is developed as dispensing, and started disappearing for inkfish juice food
Take upsurge, also there are the eating habit of edible inkfish juice in the mediterranean countries such as Spain.Review the current present situation of China market, inkfish juice
Class product does not come into vogue also in China, and China focuses mostly in field of medicaments for the utilization of inkfish juice, in terms of its food
Application it is relatively fewer, consumer also fails to receive well the food of jet-black appearance, thus by it is full of nutrition, derive from a wealth of sources
Inkfish juice be applied to food processing will have a vast market foreground and rich profit advantage.
Correlative study shows that inkfish juice is not only rich in the nutriments such as protein, amino acid, minerals, also contains abundant
Mucopolysaccharide, be the important component for constituting skeleton, blood vessel, skin etc..And in inkfish juice cow-bezoar amino acid (
Taurine it) can be combined with the decomposition product cholic acid (cholic acid) of cholesterol, improve metabolism to reach, drop
The purpose of low cholesterol.In addition to this, TCM Document record, inkfish juice also have astringing to arrest bleeding, treating spontaneous emission and leukorrhagia, relieving haperacidity analgesic therapy,
The effect of sore that dehumidifies.Therefore it is full of nutrition, the inkfish juice food of unique flavor extremely meet nutrition instantly, health, characteristic it is fast
Fast consumer food development trend.
Soybean protein isolate product contains a large amount of protein, fat, carbohydrate, also contains a variety of people such as calcium, phosphorus, iron
Minerals needed for body.Soybean protein isolate product can add the tune such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in the production process
Material, it is not only fragrant but also fresh, it eats do not mind long, be known as " vegetarian ham ".But dried bean curd, bean product etc. disclosed in the past add by varieties of food items
Add agent and artificial color, bean product can be allowed to obtain best stability and different color and lusters etc. in process of production so that dried bean curd
Mouthfeel is flexible while mouthfeel aging and not green enough will not occur in long-term storage.The present invention is by inkfish as a result,
The natural pigment of the physical behavior and inkfish juice of juice allows bean product to obtain the state of aggregation of peer-level, form stable, color and luster crow
It is shiny black beautiful, in addition, inkfish juice is combined with soybean separation protein white powder, more flexible mouthfeel can not only be provided for dried bean curd, together
The black pigment of Shi Moyu juice is more stablized, and long-term storage is also colour-fast, while meeting modern to food green, natural
It pursues.
It is a kind of full of nutrition based on above-mentioned analysis, while whole realization zero-emission is prepared, it is environmentally friendly, it is obtained big
Beans protein isolate product is pitch-black beautiful and does not fade, form is full, plays tooth chewy texture, rich in taste, and long-term storage will not be loose
Inkfish juice soybean protein isolate product be to be badly in need of in industry.
Invention content
In view of above-mentioned deficiency, the purpose of the present invention is to provide a kind of full of nutrition, while prepare it is whole realize zero-emission,
Environmentally friendly, soybean protein isolate product obtained is pitch-black beautiful and does not fade, form is full, plays tooth chewy texture, deposits for a long time
Put inkfish juice soybean protein isolate product that will not be loose.
In order to achieve the above object, present invention employs following technical schemes, and the dosage of each component of the present invention is also process
Inventor carries out largely groping what summary obtained, the inkfish juice soybean separation that each component dosage is prepared within the scope of following weight
Protein product all has elasticity and mouthfeel well：
A kind of inkfish juice soybean protein isolate product, is made of the raw material of following weight：Soybean protein isolate material embryo 100
Part, 1.5-5 parts of inkfish juice sauce.
Further, which is made of the raw material of following weight：100 parts of soybean protein isolate material embryo,
2.5 parts of inkfish juice sauce.
Further, the soybean protein isolate material embryo is made of the raw material of following weight：Soybean protein isolate
1-1.5 parts of powder, 5-7 parts of clear water, 0.3-1.5 parts of soybean oil, 0.1-0.5 parts of acetate starch, glutamy transaminase 0.01-0.05
Part；The inkfish juice sauce is made of the raw material of following weight：1-1.5 parts of inkfish juice, 2-4 parts of ink sac.
Further, soybean separation protein white powder moisture≤10%, protein >=90%.
A kind of preparation method of inkfish juice soybean protein isolate product, includes the following steps：
（1）It cuts and mixes：Soybean protein isolate, clear water are added in cutmixer to cut with 800rpm and mix 1-3min, then is cut and is mixed with 3000rpm
It is fully emulsified to soybean oil without tiny protein body, is added, add acetate starch, inkfish juice sauce continues to cut and mixes 1min, most
Afterwards be added glutamy transaminase cut mix 1min after discharge；
（2）Refrigeration：It the material mixed will be cut pours into mould disks and pave standing, Cold storage in the refrigerator is sent into 30min；
（2）Blanking：It refrigerates molding material and is cut into required shape, material embryo is made；
（3）Stew in soy sauce：Material embryo is added in brine and carries out stew in soy sauce, control brine temperature is 75-85 DEG C, is once stirred per 10min
It mixes, stew in soy sauce 1h, stew in soy sauce semi-finished product salinity is controlled in 0.9%-1.4%, is pulled out and is drained, obtains stew in soy sauce material embryo；
（4）Baking：Stew in soy sauce material embryo is baked to when moisture is 64-70% and stops baking, is cooled, material embryo must be toasted；
（5）Packaging：Baking material embryo is seasoned spice according to different tastes, and carries out packed, sterilization according to specification and taste.
Further, the clear water temperature is：It cuts and mixes temperature higher than 30 DEG C with 0-10 DEG C of clear water, less than 30 DEG C with room temperature
Clear water.
Further, the inkfish juice sauce comprises the following steps：
（1）Prepare tissue fluid：Fresh inkfish is taken, complete ink sac is taken out, squeezes out prepared Chinese ink, ink sac cleans impurity elimination, by ink sac and inkfish
Juice tissue mashing machine adds the distilled water heat preservation 3h of 3 times of 65 DEG C of amounts, obtains tissue fluid；
（2）Enzymolytic tissue liquid：Tissue fluid centrifuges 15min with 800rpm, after solid sediment is detached, 3 times of amounts is added and steam
Distilled water, is heated and 65 DEG C of temperature control, the neutral protein enzyme powder that solid sediment gross mass 0.001-0.005% is added are sufficiently stirred, enzyme
36h is solved, enzymolytic tissue liquid is obtained；
（3）Inkfish juice sauce：Enzymolytic tissue liquid centrifuges 15min with 800rpm, obtains residue and enzymolysis liquid, takes residue that colloid is added
It is ground in mill three times, crosses 200 mesh sieve, obtain ink sac material, ink sac material then is added in enzymolysis liquid, it is de- to be placed in decompression in vacuum kettle
Gas obtains inkfish juice sauce.
Further, the refrigerated storage temperature is 3-8 DEG C, cold preservation time 8-16h.
Further, the brine is made of the raw material of following weight：30-40 parts of salt, 2-5 parts of I+G, monosodium glutamate
3-5 parts, 5-10 parts of pot-stewed fowl cream, diligent juice 10-20 parts, 1-3 parts of spice water.
Further, the spice water comprises the following steps：It counts by weight ratio：Take 0.2-0.6 parts octagonal, white Hu
0.1-0.3 parts of green pepper, 0.1-0.5 parts of tsaoko, 0.1-0.3 parts of cloves, 0.2-0.5 parts of Radix Glycyrrhizae, 0.1-0.4 parts of cassia bark, Chinese prickly ash 0.2-
0.7 part, 0.2-0.6 parts of kaempferia galamga, 0.1-0.3 parts of fructus amomi, 0.2-0.6 parts of fennel seeds, 0.1-0.5 parts of nutmeg, root of Dahurain angelica 0.1-0.5
Part, spices bag is made in 0.5-1.5 parts of old ginger, adds 2000 parts of infusions of clear water to having flavour of a drug up to spice water.
It is to seek the best mouthfeel of product, color and luster when determining the adding proportion of inkfish juice sauce, we use Texture instrument
（TMS-Pro）To the ratio 0-1 of inkfish juice sauce and soybean protein isolate material embryo:100,1.5-5:100,5-8:100（Number consecutively
For 1., 2., 3. number）Protein product carried out texture analysis, design parameter is as follows：Cylindrical probe（Φ10mm）, speed before testing
Spend 120mm/min, compression ratio 50%, starting point induction force 1.0N.The results are shown in Table 1 for the products'texture that each group measures.
The products'texture result that 1 each group of table measures
。
It can be seen that by table 1,3. 1., 2. number product is either superior on hardness, cohesion, adhesivity and chewiness
Number, 1. number 2. number but elasticity is then not as good as, and 2. the indices of number product are significantly better than that, are considering protein product entirety texture
In the case of, 2. number product is more for the characteristic that neither too hard, nor too soft, chewiness is good, elasticity is good.
The beneficial effects of the present invention are：
1. being added to inkfish juice sauce, product entire body is pitch-black beautiful and does not fade, and can not only promote the nutrient content of protein product
With value, while a kind of more abundant, diversification on taste as snack food of soybean protein isolate product is allowed.
2. processing technology is simple, whole zero-emission is realized in preparation process, it is environmentally friendly, while providing a kind of inkfish
The intensive processing approach of juice, improves the economic value added of inkfish juice, avoids environmental pollution and the wasting of resources.
3. being rich in unique nutritional ingredient in inkfish juice, had shown that through research, the cow-bezoar amino acid in inkfish juice can be solid with courage
The decomposition product cholic acid of alcohol combines, and improves metabolism to reach, reduces the purpose of cholesterol.
4. prepared using soybean protein isolate, the inkfish juice sauce of science ratio, inkfish juice and soybean protein isolate are allowed
Combination bean product can be allowed to obtain best stability, freeze-thaw stability and gel force, form is full, plays tooth chewy texture, long
Phase storage will not be loose, preferably maintains the texture of bean product；In addition, the natural pigment in inkfish juice is by soybean separation protein
Pigment can effectively be stablized in vain, even if under periods of direct sunlight, the storage rate of pigment will not halve, and color and luster is more stable.
5. the formula and technique in the present invention are inseparable, mutually cooperate with, be an indispensable integrated artistic, only
Under inventive formulation and process conditions, each raw material could be balanced well, make final soybean protein isolate product crow obtained
It is shiny black beautiful and do not fade, form is full, plays tooth chewy texture, the inkfish juice soybean protein isolate product that long-term storage will not be loose.
Obviously, the above according to the present invention is not departing from this hair according to the ordinary technical knowledge and means of this field
Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Specific implementation mode
We will the present invention will be further described in conjunction with specific embodiments below.
Embodiment 1
A kind of inkfish juice soybean separation protein white matter product
（1）Prepare tissue fluid：Take fresh inkfish, take out complete ink sac, squeeze out prepared Chinese ink, ink sac cleans impurity elimination, by 2kg ink sacs with
1kg inkfish juice tissue mashing machine adds the distilled water heat preservation 3h of 3 times of 65 DEG C of amounts, obtains tissue fluid；
（2）Enzymolytic tissue liquid：Tissue fluid centrifuges 15min with 800rpm, after solid sediment is detached, 3 times of amounts is added and steam
Distilled water, is heated and 65 DEG C of temperature control, the neutral protein enzyme powder that solid sediment gross mass 0.001% is added are sufficiently stirred, and digests 36h,
Obtain enzymolytic tissue liquid；
（3）Inkfish juice sauce：Enzymolytic tissue liquid centrifuges 15min with 800rpm, obtains residue and enzymolysis liquid, takes residue that colloid is added
It is ground in mill three times, crosses 200 mesh sieve, obtain ink sac material, ink sac material then is added in enzymolysis liquid, it is de- to be placed in decompression in vacuum kettle
Gas obtains inkfish juice sauce；
（4）It cuts and mixes：Soybean protein isolate 100kg, clear water 500kg are added in cutmixer to cut with 800rpm and mix 1min, then with
3000rpm, which is cut, to be mixed to without tiny protein body, and addition soybean oil 30kg is fully emulsified, adds acetate starch 10kg, inkfish
Juice sauce 1.5kg, which continues to cut, mixes 1min, be eventually adding glutamy transaminase 1kg cut mix 1min after discharge；It cuts and mixes temperature higher than 30 DEG C
With 0 DEG C of clear water, it is less than 30 DEG C with room temperature clear water；Soybean separation protein white powder moisture≤10%, protein >=90%；
（5）Refrigeration：It the material mixed will be cut pours into mould disks and pave standing, 3 DEG C of Cold storage in the refrigerator 8h are sent into 30min；
（6）Blanking：It refrigerates molding material and is cut into required shape, material embryo is made；
（7）Prepare spice water：Take octagonal 0.2kg, white pepper 0.1kg, tsaoko 0.1kg, cloves 0.1kg, Radix Glycyrrhizae 0.2kg, cassia bark
0.1kg, Chinese prickly ash 0.2kg, kaempferia galamga 0.2kg, fructus amomi 0.1kg, fennel seeds 0.2kg, nutmeg 0.1kg, 0.1 kg of the root of Dahurain angelica, old ginger
Spices bag is made in 0.5kg, adds clear water 2000kg infusions to having flavour of a drug up to spice water；
（8）Prepare brine：It takes in salt 30kg, I+G 2kg, monosodium glutamate 3kg, pot-stewed fowl cream 10kg, diligent juice 10kg addition spice waters 1kg and stirs
It mixes uniformly；
（9）Stew in soy sauce：Material embryo is added in brine and carries out stew in soy sauce, control brine temperature is 75 DEG C, is once stirred per 10min,
Stew in soy sauce 1h, stew in soy sauce semi-finished product salinity control 0.9%, pull out and drain, obtain stew in soy sauce material embryo；
（10）Baking：Stew in soy sauce material embryo is baked to when moisture is 64% and stops baking, is cooled, material embryo must be toasted；
（11）Packaging：Baking material embryo is seasoned spice according to different tastes, and it is packed according to specification and taste progress, kill
Bacterium.
Embodiment 2
（1）Prepare tissue fluid：Take fresh inkfish, take out complete ink sac, squeeze out prepared Chinese ink, ink sac cleans impurity elimination, by 1.5kg ink sacs with
4kg inkfish juice tissue mashing machine adds the distilled water heat preservation 3h of 3 times of 65 DEG C of amounts, obtains tissue fluid；
（2）Enzymolytic tissue liquid：Tissue fluid centrifuges 15min with 800rpm, after solid sediment is detached, 3 times of amounts is added and steam
Distilled water, is heated and 65 DEG C of temperature control, the neutral protein enzyme powder that solid sediment gross mass 0.005% is added are sufficiently stirred, and digests 36h,
Obtain enzymolytic tissue liquid；
（3）Inkfish juice sauce：Enzymolytic tissue liquid centrifuges 15min with 800rpm, obtains residue and enzymolysis liquid, takes residue that colloid is added
It is ground in mill three times, crosses 200 mesh sieve, obtain ink sac material, ink sac material then is added in enzymolysis liquid, it is de- to be placed in decompression in vacuum kettle
Gas obtains inkfish juice sauce；
（4）It cuts and mixes：Soybean protein isolate 150kg, clear water 700kg are added in cutmixer to cut with 800rpm and mix 3min, then with
3000rpm, which is cut, to be mixed to without tiny protein body, and addition soybean oil 150kg is fully emulsified, adds acetate starch 50kg, inkfish
Juice sauce 5kg, which continues to cut, mixes 1min, be eventually adding glutamy transaminase 5kg cut mix 1min after discharge；Cut mix temperature higher than 30 DEG C with
10 DEG C of clear water, less than 30 DEG C with room temperature clear water；
（5）Refrigeration：It the material mixed will be cut pours into mould disks and pave standing, Cold storage in the refrigerator is sent into 30min；Refrigerated storage temperature is
8 DEG C, cold preservation time 16h.
（6）Blanking：It refrigerates molding material and is cut into required shape, material embryo is made；
（7）Prepare spice water：Take octagonal 0.6kg, white pepper 0.3kg, tsaoko 0.5kg, cloves 0.3kg, Radix Glycyrrhizae 0.5kg, cassia bark
0.4kg, Chinese prickly ash 0.7kg, kaempferia galamga 0.6kg, fructus amomi 0.3kg, fennel seeds 0.6kg, nutmeg 0.5kg, root of Dahurain angelica 0.5kg, old ginger 1.5kg
Spices bag is made, adds clear water 2000kg infusions to there are flavour of a drug up to spice water；
（8）Prepare brine：It takes in salt 40kg, I+G 5kg, monosodium glutamate 5kg, pot-stewed fowl cream 10kg, diligent juice 20kg addition spice waters 3kg and stirs
It mixes uniformly；
（9）Stew in soy sauce：Material embryo is added in brine and carries out stew in soy sauce, control brine temperature is 85 DEG C, is once stirred per 10min,
Stew in soy sauce 1h, stew in soy sauce semi-finished product salinity control 1.4%, pull out and drain, obtain stew in soy sauce material embryo；
（10）Baking：Stew in soy sauce material embryo is baked to when moisture is 70% and stops baking, is cooled, material embryo must be toasted；
（11）Packaging：Baking material embryo is seasoned spice according to different tastes, and it is packed according to specification and taste progress, kill
Bacterium.
Embodiment 3
（1）Prepare tissue fluid：Fresh inkfish is taken, complete ink sac is taken out, squeezes out prepared Chinese ink, ink sac cleans impurity elimination, by 1.25kg ink sacs
With 3kg inkfish juice tissue mashing machine, the distilled water heat preservation 3h of 3 times of 65 DEG C of amounts is added, tissue fluid is obtained；
（2）Enzymolytic tissue liquid：Tissue fluid centrifuges 15min with 800rpm, after solid sediment is detached, 3 times of amounts is added and steam
Distilled water, is heated and 65 DEG C of temperature control, the neutral protein enzyme powder that solid sediment gross mass 0.003% is added are sufficiently stirred, and digests 36h,
Obtain enzymolytic tissue liquid；
（3）Inkfish juice sauce：Enzymolytic tissue liquid centrifuges 15min with 800rpm, obtains residue and enzymolysis liquid, takes residue that colloid is added
It is ground in mill three times, crosses 200 mesh sieve, obtain ink sac material, ink sac material then is added in enzymolysis liquid, it is de- to be placed in decompression in vacuum kettle
Gas obtains inkfish juice sauce；
（4）It cuts and mixes：Soybean protein isolate 130kg, clear water 600kg are added in cutmixer to cut with 800rpm and mix 2min, then with
3000rpm, which is cut, to be mixed to without tiny protein body, and addition soybean oil 90kg is fully emulsified, adds acetate starch 30kg, inkfish
Juice sauce 2.5kg, which continues to cut, mixes 1min, be eventually adding glutamy transaminase 3kg cut mix 1min after discharge；It cuts and mixes temperature higher than 30 DEG C
With 5 DEG C of clear water, it is less than 30 DEG C with room temperature clear water；
（5）Refrigeration：It the material mixed will be cut pours into mould disks and pave standing, Cold storage in the refrigerator is sent into 30min；Refrigerated storage temperature is
6 DEG C, cold preservation time 12h.
（6）Blanking：It refrigerates molding material and is cut into required shape, material embryo is made；
（7）Prepare spice water：Take octagonal 0.4kg, white pepper 0.2kg, tsaoko 0.3kg, cloves 0.2kg, Radix Glycyrrhizae 0.3kg, cassia bark
0.3kg, Chinese prickly ash 0.5kg, kaempferia galamga 0.4kg, fructus amomi 0.2kg, fennel seeds 0.4kg, nutmeg 0.3kg, root of Dahurain angelica 0.3kg, old ginger 1kg systems
At spices bag, add clear water 2000kg infusions to there are flavour of a drug up to spice water；
（8）Prepare brine：Take salt 35kg, I+G 3.5kg, monosodium glutamate 4kg, pot-stewed fowl cream 7.5kg, diligent juice 15kg that spice water 2kg is added
In stir evenly；
（9）Stew in soy sauce：Material embryo is added in brine and carries out stew in soy sauce, control brine temperature is 80 DEG C, is once stirred per 10min,
Stew in soy sauce 1h, stew in soy sauce semi-finished product salinity control 1.2%, pull out and drain, obtain stew in soy sauce material embryo；
（10）Baking：Stew in soy sauce material embryo is baked to when moisture is 67% and stops baking, is cooled, material embryo must be toasted；
（11）Packaging：Baking material embryo is seasoned spice according to different tastes, and it is packed according to specification and taste progress, kill
Bacterium.
Comparative example 1
A kind of inkfish juice soybean separation protein white matter product
The preparation method is the same as that of Example 1, and soybean separation protein white powder end is only changed to soybean.
The bean product prepared in selection example 1 ~ 3 and comparative example 1, which are placed under natural light, irradiates 336h, into pigment residue rate
Test, the results are shown in table below：
Compared with 2 embodiment 1 of table is faded with the bean product prepared in comparative example 1
。
It is prompted by 2 result of table, comparative example 1 eliminates the use at soybean separation protein white powder end, and is replaced with soya bean, as a result
It was found that the melanin in inkfish juice is after solar radiation 336h, pigment survival rate is only 51.0%, hence it is evident that less than embodiment 1 ~
3 groups.Thus illustrate, only under the synergistic effect of soybean protein isolate and inkfish juice, the natural colour in inkfish juice could be stablized
Element, allows bean product not fugitive color after long-term storage.
It is above-mentioned that embodiments of the present invention are explained in detail, but present invention is not limited to the embodiments described above,
Those skilled in the art within the scope of knowledge, can also make many variations to it.
Claims (10)
1. a kind of inkfish juice soybean protein isolate product, which is characterized in that the protein product by following weight raw material
It is made：100 parts of soybean protein isolate material embryo, 1.5-5 parts of inkfish juice sauce.
2. a kind of inkfish juice soybean protein isolate product, which is characterized in that the protein product by following weight raw material
It is made：100 parts of soybean protein isolate material embryo, 2.5 parts of inkfish juice sauce.
3. soybean protein isolate product according to claim 1 or 2, which is characterized in that the soybean protein isolate material embryo
It is made of the raw material of following weight：1-1.5 parts of soybean separation protein white powder, 5-7 parts of clear water, 0.3-1.5 parts of soybean oil, vinegar
0.1-0.5 parts of acid esters starch, 0.01-0.05 parts of glutamy transaminase；The inkfish juice sauce by following weight raw material
It is made：1-1.5 parts of inkfish juice, 2-4 parts of ink sac.
4. soybean protein isolate product according to claim 3, which is characterized in that the soybean separation protein white powder moisture≤
10%, protein >=90%.
5. a kind of preparation method of soybean protein isolate product according to claim 1 or claim 2, which is characterized in that this method packet
Include following steps：
（1）It cuts and mixes：Soybean protein isolate, clear water are added in cutmixer to cut with 800rpm and mix 1-3min, then is cut and is mixed with 3000rpm
It is fully emulsified to soybean oil without tiny protein body, is added, add acetate starch, inkfish juice sauce continues to cut and mixes 1min, most
Afterwards be added glutamy transaminase cut mix 1min after discharge；
（2）Refrigeration：It the material mixed will be cut pours into mould disks and pave standing, Cold storage in the refrigerator is sent into 30min；
（3）Blanking：It refrigerates molding material and is cut into required shape, material embryo is made；
（4）Stew in soy sauce：Material embryo is added in brine and carries out stew in soy sauce, control brine temperature is 75-85 DEG C, is once stirred per 10min
It mixes, stew in soy sauce 1h, stew in soy sauce semi-finished product salinity is controlled in 0.9%-1.4%, is pulled out and is drained, obtains stew in soy sauce material embryo；
（5）Baking：Stew in soy sauce material embryo is baked to when moisture is 64-70% and stops baking, is cooled, material embryo must be toasted；
（6）Packaging：Baking material embryo is seasoned spice according to different tastes, and carries out packed, sterilization according to specification and taste.
6. preparation method according to claim 5, which is characterized in that the clear water temperature is：It cuts and mixes temperature higher than 30 DEG C
With 0-10 DEG C of clear water, it is less than 30 DEG C with room temperature clear water.
7. preparation method according to claim 5, which is characterized in that the inkfish juice sauce comprises the following steps：
（1）Prepare tissue fluid：Fresh inkfish is taken, complete ink sac is taken out, squeezes out prepared Chinese ink, ink sac cleans impurity elimination, by ink sac and inkfish
Juice tissue mashing machine adds the distilled water heat preservation 3h of 3 times of 65 DEG C of amounts, obtains tissue fluid；
（2）Enzymolytic tissue liquid：Tissue fluid centrifuges 15min with 800rpm, after solid sediment is detached, 3 times of amounts is added and steam
Distilled water, is heated and 65 DEG C of temperature control, the neutral protein enzyme powder that solid sediment gross mass 0.001-0.005% is added are sufficiently stirred, enzyme
36h is solved, enzymolytic tissue liquid is obtained；
（3）Inkfish juice sauce：Enzymolytic tissue liquid centrifuges 15min with 800rpm, obtains residue and enzymolysis liquid, takes residue that colloid is added
It is ground in mill three times, crosses 200 mesh sieve, obtain ink sac material, ink sac material then is added in enzymolysis liquid, it is de- to be placed in decompression in vacuum kettle
Gas obtains inkfish juice sauce.
8. preparation method according to claim 5, which is characterized in that the refrigerated storage temperature is 3-8 DEG C, cold preservation time 8-
16h。
9. preparation method according to claim 5, which is characterized in that the brine by following weight raw material system
At：30-40 parts of salt, 2-5 parts of I+G, 3-5 parts of monosodium glutamate, 5-10 parts of pot-stewed fowl cream, diligent juice 10-20 parts, 1-3 parts of spice water.
10. preparation method according to claim 5, which is characterized in that the spice water comprises the following steps：By weight
Part proportioning meter：Take 0.2-0.6 parts octagonal, 0.1-0.3 parts of white pepper, 0.1-0.5 parts of tsaoko, 0.1-0.3 parts of cloves, Radix Glycyrrhizae 0.2-
0.5 part, 0.1-0.4 parts of cassia bark, 0.2-0.7 parts of Chinese prickly ash, 0.2-0.6 parts of kaempferia galamga, 0.1-0.3 parts of fructus amomi, fennel seeds 0.2-0.6
Part, 0.1-0.5 parts of nutmeg, 0.1-0.5 parts of the root of Dahurain angelica, spices bag is made in 0.5-1.5 parts of old ginger, adds 2000 parts of infusions of clear water to there is medicine
Taste is up to spice water.
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Application publication date: 20180921 |