CN109170595A - A kind of low fat, flummery rich in dietary fiber and preparation method thereof - Google Patents
A kind of low fat, flummery rich in dietary fiber and preparation method thereof Download PDFInfo
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- CN109170595A CN109170595A CN201811132923.7A CN201811132923A CN109170595A CN 109170595 A CN109170595 A CN 109170595A CN 201811132923 A CN201811132923 A CN 201811132923A CN 109170595 A CN109170595 A CN 109170595A
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- flummery
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- dietary fiber
- low fat
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 42
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 38
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229920001817 Agar Polymers 0.000 claims abstract description 26
- 239000008272 agar Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 238000002525 ultrasonication Methods 0.000 claims abstract description 20
- 238000012545 processing Methods 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 36
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 12
- 239000011268 mixed slurry Substances 0.000 claims description 12
- 229940059442 hemicellulase Drugs 0.000 claims description 9
- 108010002430 hemicellulase Proteins 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000000527 sonication Methods 0.000 claims description 2
- 229920002488 Hemicellulose Polymers 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 11
- 238000004090 dissolution Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 239000000084 colloidal system Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000019750 Crude protein Nutrition 0.000 description 5
- 235000019784 crude fat Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 235000019764 Soybean Meal Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 239000004455 soybean meal Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004091 panning Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of low fat, rich in the flummery of dietary fiber, raw material includes low temperature edible bean cake, water, milk and agar.The step of also disclosing a kind of low fat, the preparation method of flummery rich in dietary fiber, specifically comprising the following steps: defibrination, high-pressure homogeneous processing, the dissolution of enzymatic hydrolysis, ultrasonication, agar, material mixing and cooled and solidified.The flummery fat content being prepared is extremely low and can reasonably meet the needs of human body rich in dietary fiber；And the present invention is by innovation preparation process, the flummery of preparation not only low fat, rich in dietary fiber and smooth in taste, play it is tender.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of low fat, rich in dietary fiber
Flummery and preparation method thereof.
Background technique
Jelly, cloth class D flummery are to be aided with the production of the ingredients such as acid, sweetener using gelatin substance as coagulator
, appearance is glittering and translucent, smooth in taste, is welcomed by consumers.Currently, the protein in commercially available high protein flummery
Content is high, after human body is edible can sufficient panning protein, important nutrient is provided for human body growth and development.
But high protein flummery is generally using milk or soybean as raw material at present, especially big beans flummery is general
Protein content is improved by addition soya-bean milk can be to people along with the increase of fat content while protein content improves
Body has an adverse effect.As Chinese patent literature application discloses a kind of insoluble soya-bean milk pudding of heat of 105815669 A of CN and its system
Preparation Method, the invention prepare pudding by addition high protein soya-bean milk, and soy milk protein matter content is up to 20% or more, thus may be used
To infer that soymilk concentration is higher, therefore fat content is higher, is not suitable for demand of the modern to low-fat products.Secondly, to guarantee
Smooth and flummery the texture of mouthfeel, soybean can generally remove bean dregs during defibrination, therefore will cause in bean dregs and contain
The a large amount of high-quality proteins waste having；Removing bean dregs simultaneously will cause plant fiber waste therein, so that human body be caused to take in
Plant fiber amount is insufficient, is unfavorable for human health.Again since the addition of bean dregs can destroy the texture of flummery, or even cause fruit
Jelly, pudding generate flocculation in condensation process, cause to precipitate, so being difficult with bean dregs prepares high protein flummery.
Therefore it provides a kind of low fat, flummery rich in dietary fiber and preparation method thereof are those skilled in the art
The problem of member's urgent need to resolve.
Summary of the invention
In view of this, being adopted the present invention provides a kind of low fat, the flummery rich in dietary fiber and preparation method thereof
It is primary raw material with defatted soybean meal, fat content < 1%, protein content > 55%, dietary fiber content > 15%,
Fat content is extremely low and can reasonably meet the needs of human body rich in dietary fiber；And the present invention passes through innovation preparation process,
The flummery of preparation not only low fat, rich in dietary fiber and smooth in taste, play it is tender.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of low fat, the flummery rich in dietary fiber, which is characterized in that raw material include low temperature edible bean cake, water,
Milk and agar.
Preferably, the raw material including following parts by weight: 1 part of dregs of beans, 4-13 parts of water, 1.25-14 portions of milk and 0.005-
0.02 part of agar.
Preferably, the dregs of beans is dregs of beans, butt crude protein >=56.0%, crude fat < in the low temperature edible bean cake
0.8%, NSI > 88%；The milk is skim milk.
The beneficial effect of above-mentioned optimal technical scheme is: using defatted soybean meal as primary raw material, fat contains the present invention
< 1%, protein content > 55%, dietary fiber content > 15% are measured, protein, the diet that can provide human body needs are fine
Dimension, and the intake of fat can be reduced, it can be avoided and cause a large amount of Fat Accumulation with edible, and then avoid human body mistake
Degree is fat.
The invention also discloses a kind of low fat as described above, the preparation method of the flummery rich in dietary fiber,
It is characterized in that, specifically comprising the following steps:
(1) defibrination: dregs of beans is mixed with water, then obtains slurry by grinding；
(2) high-pressure homogeneous processing high-pressure homogeneous processing: is carried out to slurry；
(3) it digests: being digested to above-mentioned by enzyme is added in high-pressure homogeneous treated slurry, by enzyme deactivation after enzymatic hydrolysis
Processing；
(4) ultrasonication: by the slurry after enzyme deactivation through ultrasonication；
(5) agar dissolves: agar first being impregnated in water, is then heated to and is completely dissolved；
(6) material mixes: the slurry after ultrasonication being mixed with milk, is then added in agar solution, is stirred
Heating, obtains mixed slurry after uniformly；
(7) cooling, solidify: a kind of low fat can be obtained, rich in dietary fiber in natural cooling after mixed slurry is dispensed
Flummery.
The beneficial effect of above-mentioned optimal technical scheme is: the present invention first carries out low temperature edible bean cake by defibrination process again
High-pressure homogeneous effect can be improved in high-pressure homogeneous processing.It strong is cut using what high pressure homogenizer made that material generates under high pressure
It cuts, hit, the effect of hole and turbulent eddy, to make liquid material or be obtained with the solid particle of liquid carrier ultra tiny
Change, makes material that refinement and uniformly mixing occur in mean value valve, to improve the uniformity and stability of product, change product
Consistency improves taste and color of product etc..Then by enzymatic hydrolysis, the plant fiber in low temperature edible bean cake can be made fine
It ties up plain enzyme and hemicellulase sufficiently decomposes, so as to promote absorption of human body and utilization.Then carry out ultrasonication, when with
When the ultrasonic wave of enough large amplitudes acts on liquid medium, the average distance between medium molecule can be more than to keep liquid medium not
The critical molecular distance of change, liquid medium will break to form microvesicle；These microvesicles swell and are closed rapidly, can make liquid
Fierce effect of impact occurs between particle, to generate thousands of pressure to a atmospheric pressure up to ten thousand；Moment rapid swell simultaneously
Rupture, the sound field energy of absorption release within extremely short time and minimum space, form the environment of high temperature and pressure, simultaneously
Along with powerful shock wave and micro- sound wave, it is broken fibre structure, to be conducive to absorption of human body and utilization.
Preferably, the mass ratio of dregs of beans and water is 1:4-1:13 in the step (1), is ground to 10 μm of slurry partial size <.
Preferably, the mass ratio of dregs of beans and water is 1:4.5-1:12.5 in the step (1).
Preferably, it is added after mixing dregs of beans with water in the step (1) and is ground into colloid mill.
Preferably, step (2) the mesohigh homogenization pressure is 150-200MPa, the high-pressure homogeneous time is 10-30min.
Preferably, the cellulase and 0.05%- of stock quality 0.05%-0.5% are separately added into the step (3)
0.5% hemicellulase；Hydrolysis temperature is 35-60 DEG C, enzymolysis time 30-90min；Destroy the enzyme treatment is in 85-100 DEG C of item
10-35min is handled under part
Preferably, the cellulase and 0.1%- of stock quality 0.1%-0.3% are separately added into the step (3)
0.3% hemicellulase.
Preferably, ultrasonic power is 400-600w, sonication times 10-60min in the step (4).
Preferably, the mass ratio of agar and water is 1:2-1:4 in the step (5)；Heating temperature is 90-95 DEG C.
Preferably, the mass ratio of milk and slurry is 1:1-1:4 in the step (6), when being heated to 85-95 DEG C, heating
Between 1-5min.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of low fat, being rich in
Flummery of dietary fiber and preparation method thereof has the following beneficial effects:
(1) soya-bean milk is substituted with low temperature edible bean cake defibrination, keeps slurry fat content almost nil, while improving albumen
Matter content；
(2) low temperature edible bean cake is directly entered in product without filtering, bean dregs, makes product rich in dietary fiber；
(3) if dietary fiber is directly appended in product without processing, the diverging of product mouthfeel, fermentation be will lead to, even
Causing to flocculate or precipitate, the present invention is pre-processed the binding ability that dietary fiber and water not only can be improved to dietary fiber,
Keep product mouthfeel soft, and no liquid is precipitated, simultaneously as the combination of dietary fiber and albumen, keeps products'texture good；
(4) to improve the pulping rate of soybean and guaranteeing the smooth degree of mouthfeel, soybean needs to impregnate 10-15h in advance, and uses
Defatted soybean meal is then not necessarily to impregnate, direct defibrination, and soya-bean milk is without filtering；
(5) low temperature edible bean cake first makes fibre structure loose after colloid mill defibrination after high-pressure homogeneous, is easy to digest, can
So that flummery smooth in taste is without harsh feeling；
(6) slurry after digesting can make the fibrous strands of fracture further fluffy, Ke Yijie using ultrasonication
More water are closed, keep the flummery mouthfeel bullet of preparation tender.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention discloses a kind of low fat, rich in the flummery of dietary fiber, including following parts by weight
Raw material: 1 part of dregs of beans, 4-13 parts of water, 1.25-14 portions of milk and 0.005-0.02 parts of agar.
Preferably, dregs of beans is low temperature edible bean cake, butt crude protein >=56.0%, crude fat < in low temperature edible bean cake
0.8%, NSI > 88%；Milk is skim milk.
The embodiment of the invention also discloses a kind of low fat, the preparation method of the flummery rich in dietary fiber, including
Steps are as follows:
(1) defibrination: dregs of beans is mixed with water according to mass ratio for 1:4-1:13, is then added and is ground into colloid mill, obtained
To 10 μm of slurry of partial size <；
(2) high-pressure homogeneous processing: carrying out high-pressure homogeneous processing to slurry, be arranged high-pressure homogeneous pressure be 150-200MPa,
The high-pressure homogeneous time is 10-30min；
(3) it digests: to above-mentioned by being separately added into stock quality 0.05%-0.5% in high-pressure homogeneous treated slurry
Cellulase and 0.05%-0.5% hemicellulase, 30-90min is digested under the conditions of 35-60 DEG C, in 85-100 after enzymatic hydrolysis
Destroy the enzyme treatment 10-35min under the conditions of DEG C；
(4) ultrasonication: by the slurry after enzyme deactivation through power be 400-600w, the time is at the ultrasonic wave of 10-60min
Reason；
(5) agar dissolves: be that 1:2-1:4 first impregnates agar in water according to mass ratio, then under the conditions of 90-95 DEG C plus
Heat is to being completely dissolved；
(6) material mixes: mixing the slurry after ultrasonication with milk for 1-4:1 according to mass ratio, is then added
Into agar solution, it is heated to 85-95 DEG C after mixing evenly, continues to heat 1-5min, obtains mixed slurry；
(7) cooling, solidify: a kind of low fat can be obtained, rich in dietary fiber in natural cooling after mixed slurry is dispensed
Flummery.
For further optimisation technique scheme, the mass ratio of low temperature edible bean cake and water is 1:4.5-1 in step (1):
12.5。
For further optimisation technique scheme, the cellulose of stock quality 0.1%-0.3% is separately added into step (3)
Enzyme and 0.1%-0.3% hemicellulase.
Embodiment 1
The embodiment of the present invention 1 discloses a kind of low fat, flummery rich in dietary fiber and preparation method thereof, including
Steps are as follows:
(1) defibrination: choosing butt crude protein content is 56.0%, and crude fat 0.8%, the low temperature that NSI is 88.2% is eaten
With dregs of beans, low temperature edible bean cake is mixed with water according to mass ratio for 1:8, is then added and is ground into colloid mill, obtain partial size
The slurry that 10 μm of <；
(2) high-pressure homogeneous processing: carrying out high-pressure homogeneous processing to slurry, and it is 180MPa, high pressure that high-pressure homogeneous pressure, which is arranged,
Homogenizing time is 20min；
(3) digest: be separately added into the above-mentioned slurry after high-pressure homogeneous stock quality 0.2% cellulase and
0.3% hemicellulase, digests 40min under the conditions of 45 DEG C, after enzymatic hydrolysis under the conditions of 92 DEG C destroy the enzyme treatment 18min；
(4) ultrasonication: by the slurry after enzyme deactivation through power being 500w, the ultrasonication that the time is 30min；
(5) agar dissolves: according to mass ratio agar first being impregnated 2h for 1:3 in water, then heated under the conditions of 90 DEG C
To being completely dissolved；
(6) material mixes: mixing the slurry after ultrasonication with milk for 2:1 according to mass ratio, is then added to
In agar solution, it is heated to 85 DEG C after mixing evenly, continues to heat 3min, obtains mixed slurry；
(7) cooling, solidify: a kind of low fat can be obtained, rich in dietary fiber in natural cooling after mixed slurry is dispensed
Flummery.
Embodiment 2
The embodiment of the present invention 2 discloses a kind of low fat, flummery rich in dietary fiber and preparation method thereof, including
Steps are as follows:
(1) defibrination: choosing butt crude protein content is 56.5%, and crude fat 0.75%, the low temperature that NSI is 88.5% is eaten
With dregs of beans, low temperature edible bean cake is mixed with water according to mass ratio for 1:4.5, is then added and is ground into colloid mill, obtain grain
The slurry that 10 μm of diameter <；
(2) high-pressure homogeneous processing: carrying out high-pressure homogeneous processing to slurry, and it is 150MPa, high pressure that high-pressure homogeneous pressure, which is arranged,
Homogenizing time is 30min；
(3) it digests: being separately added into the cellulase of stock quality 0.05% into the above-mentioned slurry after high-pressure homogeneous
With 0.5% hemicellulase, digest 30min under the conditions of 60 DEG C, after enzymatic hydrolysis under the conditions of 85 DEG C destroy the enzyme treatment 35min；
(4) ultrasonication: by the slurry after enzyme deactivation through power being 600w, the ultrasonication that the time is 10min；
(5) agar dissolves: being that 1:4 first impregnates agar in water according to mass ratio, has then been heated under the conditions of 93 DEG C
Fully dissolved；
(6) material mixes: mixing the slurry after ultrasonication with milk for 4:1 according to mass ratio, is then added to
In agar solution, it is heated to 90 DEG C after mixing evenly, continues to heat 1min, obtains mixed slurry；
(7) cooling, solidify: a kind of low fat can be obtained, rich in dietary fiber in natural cooling after mixed slurry is dispensed
Flummery.
Embodiment 3
The embodiment of the present invention 3 discloses a kind of low fat, flummery rich in dietary fiber and preparation method thereof, including
Steps are as follows:
(1) defibrination: choosing butt crude protein content is 56.3%, and crude fat 0.72%, the low temperature that NSI is 90.2% is eaten
With dregs of beans, low temperature edible bean cake is mixed with water according to mass ratio for 1:12.5, is then added and is ground into colloid mill, obtain grain
The slurry that 10 μm of diameter <；
(2) high-pressure homogeneous processing: carrying out high-pressure homogeneous processing to slurry, and it is 200MPa, high pressure that high-pressure homogeneous pressure, which is arranged,
Homogenizing time is 10min；
(3) digest: be separately added into the above-mentioned slurry after high-pressure homogeneous stock quality 0.5% cellulase and
0.05% hemicellulase, digests 90min under the conditions of 35 DEG C, after enzymatic hydrolysis under the conditions of 100 DEG C destroy the enzyme treatment 10min；
(4) ultrasonication: by the slurry after enzyme deactivation through power being 400w, the ultrasonication that the time is 60min；
(5) agar dissolves: being that 1:2 first impregnates agar in water according to mass ratio, has then been heated under the conditions of 95 DEG C
Fully dissolved；
(6) material mixes: mixing the slurry after ultrasonication with milk for 1:1 according to mass ratio, is then added to
In agar solution, it is heated to 95 DEG C after mixing evenly, continues to heat 5min, obtains mixed slurry；
(7) cooling, solidify: a kind of low fat can be obtained, rich in dietary fiber in natural cooling after mixed slurry is dispensed
Flummery.
Comparative example 1
(2) in embodiment 1 high-pressure homogeneous processing step is omitted, other experiment conditions are constant.
Comparative example 2
(3) enzymolysis step in embodiment 1 is omitted, other experiment conditions are constant.
Comparative example 3
(4) sonicating step in embodiment 1 is omitted, other experiment conditions are constant.
Flummery sensory evaluation method and comparing result
Flavor, texture and mouthfeel comparison, sense organ are carried out to the flummery that inventive embodiments 1-3 and comparative example 1-3 is obtained
Evaluation judged by subjective appreciation personnel 11 be skilled in technique (sensory evaluation criteria is shown in Table 1, and evaluation score is averaged,
2) evaluation result is shown in Table.
Table 1
Table 2
| Experiment | Flavor/point | Mouthfeel/point | Smooth degree min |
| Embodiment 1 | 9.6 | 9.5 | 9.2 |
| Embodiment 2 | 9.4 | 9.3 | 9.0 |
| Embodiment 3 | 9.4 | 9.5 | 8.7 |
| Comparative example 1 | 5.6 | 3.5 | 3.2 |
| Comparative example 2 | 6.5 | 4.2 | 3.1 |
| Comparative example 3 | 6.2 | 4.0 | 2.9 |
By the comparison of table 2 as can be seen that the membranous food that obtains of embodiment 1-3 is with compared with comparative example 1-3, embodiment 1-
3 are significantly better than comparative example 1-3 in terms of flavor, mouthfeel and smooth degree.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of low fat, the flummery rich in dietary fiber, which is characterized in that raw material includes dregs of beans, water, milk and fine jade
Rouge.
2. a kind of low fat according to claim 1, the flummery rich in dietary fiber, which is characterized in that including such as
The raw material of lower parts by weight: 1 part of dregs of beans, 4-13 parts of water, 1.25-14 portions of milk and 0.005-0.02 parts of agar.
3. a kind of low fat according to claim 1 to 2, the preparation method of flummery rich in dietary fiber, feature
It is, specifically comprises the following steps:
(1) defibrination: dregs of beans is mixed with water, then obtains slurry by grinding；
(2) high-pressure homogeneous processing high-pressure homogeneous processing: is carried out to slurry；
(3) digest: being digested to above-mentioned by enzyme is added in high-pressure homogeneous treated slurry, after enzymatic hydrolysis by enzyme deactivation at
Reason；
(4) ultrasonication: by the slurry after enzyme deactivation through ultrasonication；
(5) agar dissolves: agar first being impregnated in water, is then heated to and is completely dissolved；
(6) material mixes: the slurry after ultrasonication being mixed with milk, is then added in agar solution, is stirred evenly
After heat, obtain mixed slurry；
(7) cooling, solidify: a kind of low fat, the jelly rich in dietary fiber can be obtained in natural cooling after mixed slurry is dispensed
Shape food.
4. a kind of low fat according to claim 3, the preparation method of flummery rich in dietary fiber, feature exist
In the mass ratio of dregs of beans and water is 1:4-1:13 in the step (1), is ground to 10 μm of slurry partial size <.
5. a kind of low fat according to claim 3, the preparation method of flummery rich in dietary fiber, feature exist
In step (2) the mesohigh homogenization pressure is 150-200MPa, the high-pressure homogeneous time is 10-30min.
6. a kind of low fat according to claim 3, the preparation method of flummery rich in dietary fiber, feature exist
In being separately added into the cellulase of stock quality 0.05%-0.5% and the hemicellulose of 0.05%-0.5% in the step (3)
Plain enzyme；Hydrolysis temperature is 35-60 DEG C, enzymolysis time 30-90min；Destroy the enzyme treatment is to handle 10- under the conditions of 85-100 DEG C
35min。
7. a kind of low fat according to claim 6, the preparation method of flummery rich in dietary fiber, feature exist
In being separately added into the cellulase and 0.1%-0.3% hemicellulase of stock quality 0.1%-0.3% in the step (3).
8. a kind of low fat according to claim 3, the preparation method of flummery rich in dietary fiber, feature exist
In ultrasonic power is 400-600w, sonication times 10-60min in the step (4).
9. a kind of low fat according to claim 3, the preparation method of flummery rich in dietary fiber, feature exist
In the mass ratio of agar and water is 1:2-1:4 in the step (5)；Heating temperature is 90-95 DEG C.
10. a kind of low fat according to claim 3, the preparation method of flummery rich in dietary fiber, feature
It is, the mass ratio of milk and slurry is 1:1-1:4 in the step (6), is heated to 85-95 DEG C, heating time 1-5min.
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| CN111000182A (en) * | 2019-12-20 | 2020-04-14 | 湖北工业大学 | Preparation method of Pu' er tea jelly |
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