CN110495609B - Isotonic soybean peptide gel product - Google Patents
Isotonic soybean peptide gel product Download PDFInfo
- Publication number
- CN110495609B CN110495609B CN201810480520.5A CN201810480520A CN110495609B CN 110495609 B CN110495609 B CN 110495609B CN 201810480520 A CN201810480520 A CN 201810480520A CN 110495609 B CN110495609 B CN 110495609B
- Authority
- CN
- China
- Prior art keywords
- gel
- soybean peptide
- stirring
- powder
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides an isotonic soybean peptide gel product and a preparation method thereof. Through the combination of specific gel materials, the obtained soybean peptide gel product can reduce the probability of error suction by adjusting the texture of the soybean peptide product, is convenient for people with dysphagia to use, can control the osmotic pressure of the soybean peptide gel product within the range of isotonic concentration, and can avoid the adverse effect on users caused by overhigh or overlow osmotic pressure. The product is suitable for supplementing protein for osmopressure-sensitive people and/or dysphagia people, and can be used for supplementing protein for general people.
Description
Technical Field
The invention relates to an isotonic soybean peptide gel product and a preparation method thereof. The product is suitable for supplementing protein for osmotic pressure sensitive people or dysphagia people, and can be used for supplementing protein for general people. Belongs to the field of food.
Background
The soybean peptide is 2 to 10 amino acid small molecular fragments obtained by treating soybeans with protease and performing enzymolysis by using a biological technology. The soybean peptide is rich in 22 amino acids, and contains 9 essential amino acids which cannot be synthesized by human body. Has effects of enhancing immunity, enhancing physical strength, relieving fatigue, and reducing hypertension, hyperglycemia and hyperlipidemia. The soybean peptide is a micromolecular substance, is easy to be absorbed by human body, and is suitable for people with poor digestion and absorption of protein, such as middle-aged and elderly people, postoperative convalescent patients, tumor and radiotherapy and chemotherapy patients, and patients with poor gastrointestinal function.
The soybean peptide has small molecules, and is transparent and light yellow liquid after being dissolved in water. Commercial soy peptide nutritional supplement products are currently in the form of both solid and liquid beverages. The patient with dysphagia, such as the elderly, children and dysphagia, is prone to aspiration. There is a risk of aspiration pneumonia and asphyxiation.
In 2009, in the standard of "food for dysphagia person" issued by japan's ministry of health and labor, texture was adopted as a standard for food testing for dysphagia persons. Using TPA test mode (two-cycle, texture profile analysis compression test), the test specimen was placed in a cylindrical container having a specified inner diameter of 40mm and a height of 15mm, a resin plunger having a diameter of 20mm and a compression speed of 10mm/s, and a distance from the bottom of 5 mm. The hardness range of food approved standard 3 (for patients with mild dysphagia) for dysphagia patients is 300-20000N/m2. Permissive benchmark 2 (for use by persons with moderate dysphagia)) The hardness range of (A) is 1000 to 15000N/m2. The allowable standard 1 (for patients with severe dysphagia) has a hardness of 2500-10000N/m2。
In addition to hardness, the osmotic pressure of foods and beverages has a certain physiological effect on digestion and absorption by the human body. "journal of Chinese practical Care" No. 4 late, Vol.22, 21, 4.2006, "" analysis and care strategy for cause of diarrhea related to enteral nutrition "", indicates that the osmotic pressure of a general nutrient solution is 279 to 340mOsm/kg, and a hypertonic nutrient solution exceeding 400mOsm/kg can cause osmotic diarrhea. When the osmotic pressure exceeds 320mOsm/kg, the emptying of the stomach is delayed, the inhibition effect on the gastrointestinal tract is more obvious when the osmotic pressure is higher, and the hypertonic (>550mOsm/kg) enteral nutrient solution can cause gastric retention, nausea, vomiting and severe diarrhea of patients with poor gastrointestinal function, as well as dehydration and electrolyte disturbance caused by the side effects. For other special people, such as burn patients, the low-permeability drink is not suitable to be drunk, otherwise, the low-permeability body fluid is easy to cause the water poisoning. "modern clinical Care" 2015.14(7), "Care of enteral nutrition support for patients with severe burn due to batch explosion" states that patients with burn are preferably treated with isotonic or slightly hypotonic nutrient solution. An osmotically hypotonic solution may cause intestinal hypotony, and intestinal water is absorbed into intestinal wall cells, resulting in edema. According to the results of current research, control of osmotic pressure is important for enteral nutrition, and control in the isotonic range is essential.
In patent application cn201310327448.x, a liquid diet of soybean peptide is disclosed, which is composed of soybean peptide, konjac flour, maltodextrin and the like, and is used for burn patients and people with chewing difficulty.
In patent application CN201410013171.8, a soybean peptide energy recovery gel is disclosed, which is composed of soybean peptide, corn starch, honey, fruit juice, etc. Can be used for relieving fatigue.
In patent application CN201510280865.2, a soybean peptide jelly is disclosed, which is composed of soybean peptide, jelly powder, pectin, carrageenan, etc. Can be used for physiological regulation.
The above patent application, as well as the prior art soy peptide preparations, do not address and/or address both the swallowing performance and osmotic pressure of the product, and therefore, if the product is used for dysphagia people, there may be a safety risk in terms of aspiration; if the product is used in people who are osmotically sensitive, there is a risk of diarrhea or water poisoning. Therefore, a soy peptide product that combines ease of swallowing with isotonic properties is suitable and desirable for use by both the general population that needs protein supplementation and the above-mentioned special population.
Disclosure of Invention
In order to solve the defects of the existing soybean peptide products, the research of the invention unexpectedly discovers that the soybean peptide gel product which is easy to swallow and has the isotonic property simultaneously is obtained by combining the soybean peptide powder with the specific gel material.
The technical scheme of the invention is as follows:
the invention provides an isotonic soybean peptide gel which comprises, by weight, 2.0-8.0% of soybean peptide powder (calculated by acid-soluble protein), 0.2-1.0% of a gel material, 0.1-10% of a flavoring agent, an emulsifier, a pH regulator and the balance of water, and is characterized in that agar is 0.1-0.5%, xanthan gum is 0.1-0.5%, and locust bean gum is 0-0.1%.
Preferably, the isotonic soybean peptide gel has an osmotic pressure molar concentration of 280-320 mOsmol/kg.
Preferably, the isotonic soybean peptide gel has the gel hardness of 300-15000N/m2。
The aforementioned isotonic soybean peptide gel of the present invention, wherein the flavoring agent is not particularly limited, and may be one or more of flavoring agents commonly used in the art, such as erythritol, maltitol solution, xylitol, isomaltooligosaccharide, stevioside, acesulfame potassium, sodium cyclamate, alitame, neotame, saccharin, aspartame, sucrose, fructose, glucose, high fructose syrup, luo han guo extract, cocoa powder, fruit juice, sucralose, menthol, ethyl maltol, edible salt (sodium chloride), sodium lactate, flavor, or essence.
The isotonic soybean peptide gel of the present invention is not particularly limited, and may be one or more of distilled glyceryl monostearate, glyceryl monolaurate, mono-diglycerol fatty acid ester, glyceryl citrate fatty acid ester, glyceryl lactate fatty acid ester, diacetyl tartaric acid mono-diglyceride, sucrose fatty acid ester, soybean phospholipid, and modified soybean phospholipid.
The isotonic soy peptide gel of the present invention is not particularly limited, and the pH regulator may be one or more pH regulators commonly used in the pharmaceutical field, such as citric acid, malic acid, sodium citrate, sodium malate, and sodium bicarbonate.
The isotonic soybean peptide gel provided by the invention has the advantages that the pH value of the gel is preferably 4-7.
The invention also provides a method for preparing the isotonic soybean peptide gel, which comprises the steps of uniformly mixing the soybean peptide powder, the emulsifier and the gel material, adding the mixture into water while stirring, heating, adding the flavoring agent and the pH regulator, uniformly stirring, sterilizing and cooling.
As a specific embodiment, the method comprises the steps of mixing the soybean peptide powder, the emulsifier and the gel material, adding a proper amount of water into a container, starting stirring, adding the uniformly mixed soybean peptide powder, the emulsifier and the gel material while stirring, starting heating to boil, keeping slightly boiling for a certain time, stopping heating, adding the flavoring agent and the pH regulator, adding the balance of water to a constant volume, uniformly stirring, filling, sterilizing and cooling.
More specifically, for example, soy peptide powder, emulsifier and gel material are mixed and added to about 70% of the formula amount of water with stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent and a pH regulator, and fixing the volume. Stirring, and packaging. Sterilizing, and cooling.
The invention surprisingly discovers that the soybean peptide gel product obtained by combining specific gel materials can reduce the probability of aspiration and is convenient for people with dysphagia to use by adjusting the texture of the soybean peptide product, and can control the osmotic pressure of the soybean peptide gel product within the range of isoosmotic concentration of 280-320 mOsmol/kg, so that the adverse effect on users caused by overhigh or overlow osmotic pressure can be avoided.
Detailed Description
The following examples are presented to further illustrate and explain the present invention and are not intended to limit the scope of the invention.
And (3) osmotic pressure detection: and (3) detecting by using a BS-100 freezing point osmometer (the range is 0-2000 mOsmol/kg, and for samples with osmotic pressure exceeding the range and very viscous samples, adding a solvent to dilute the concentration of the samples, and then measuring and calculating).
And (3) hardness detection: refer to food standards for dysphagia patients and corresponding inspection methods established in 2009 of japan's ministry of health and labor. The inspection method is TPA test mode. Hardness was determined using a CT3 texture analyzer, cylindrical probe, 20mm diameter. The cylindrical sample container was 40mm in inner diameter, 15mm in height, TPA mode, and measured at a compression rate of 10 mm/sec from the bottom by 5 mm. 6 samples were tested and the average calculated.
Example 1
Mixing soybean peptide powder, agar, xanthan gum and distilled glyceryl monostearate, and adding 70% of water while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent and a pH regulator, and fixing the volume. Stirring, and sieving with 80 deg.CSieving, and packaging. Sterilizing and cooling. Through detection, the hardness of the prepared gel is 328 +/-23N/m at 20 +/-2 DEG C2The osmolality is 293mOsmol/kg, and the pH value is 5.1.
Example 2
Mixing soybean peptide powder, agar, xanthan gum and distilled glyceryl monostearate, and adding 70% of water while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent and a pH regulator, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The gel prepared by detection has the hardness of 13330 +/-896N/m at the temperature of 20 +/-2 DEG C2The osmolality is 298mOsmol/kg, and the pH value is 5.1.
Example 3
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding water with the formula amount of about 70% while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the prepared gel has the hardness of 4422 +/-349N/m at the temperature of 20 +/-2 DEG C2The osmolality is 294mOsmol/kg, and the pH value is 5.6.
Example 4
| Composition (I) | Amount added (wt%) |
| Soybean peptide powder | 6 (in terms of acid soluble protein) |
| Agar-agar | 0.2 |
| Xanthan gum | 0.3 |
| Sophora bean gum | 0.03 |
| Distillation of glyceryl monostearate | 0.002 |
| Sucralose | 0.025 |
| Citric acid | 0.1 |
| Citric acid sodium salt | 0.05 |
| Concentrated orange juice | 1 |
| Orange essence | 0.2 |
| Water (W) | 92.1 |
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding water with the formula amount of about 70% while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the prepared gel has the hardness of 9925 +/-655N/m at the temperature of 20 +/-2 DEG C2The osmolality was 311mOsmol/kg, and the pH was 6.0.
Example 5
| Composition (I) | Amount added (wt%) |
| Soybean peptide powder | 8 (in acid soluble protein) |
| Agar-agar | 0.1 |
| Xanthan gum | 0.1 |
| Sophora bean gum | 0.1 |
| Distillation of glyceryl monostearate | 0.002 |
| Sucralose | 0.025 |
| Citric acid | 0.21 |
| Citric acid sodium salt | 0.1 |
| Concentrated orange juice | 0 |
| Orange essence | 0.2 |
| Water (W) | 91.1 |
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding water with the formula amount of about 70% while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the hardness of the prepared gel is 11189 +/-871N/m at the temperature of 20 +/-2 DEG C2The osmolality is 293mOsmol/kg, and the pH value is 5.9.
Example 6
| Composition (I) | Amount added (wt%) |
| Soybean peptide powder | 2 (in terms of acid soluble protein) |
| Agar-agar | 0.1 |
| Xanthan gum | 0.5 |
| Sophora bean gum | 0.1 |
| Distillation of glyceryl monostearate | 0.002 |
| Maltitol | 3 |
| Sucralose | 0.025 |
| Citric acid | 0.21 |
| Citric acid sodium salt | 0.1 |
| Concentrated orange juice | 0 |
| Orange essence | 0.2 |
| Water (W) | 93.7 |
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding into water of 50% of formula amount while stirring.Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. Through detection, the hardness of the prepared gel is 12765 +/-744N/m at 20 +/-2 DEG C2The osmolality was 295mOsmol/kg and the pH was 4.8.
Example 7
Mixing soybean peptide powder, agar, xanthan gum, distilled glyceryl monostearate and modified soybean phospholipid, and adding 70% of water while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the hardness of the prepared gel is 4969 +/-286N/m at the temperature of 20 +/-2 DEG C2The osmolality is 294mOsmol/kg, and the pH value is 6.7.
Example 8
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum, distilled glyceryl monostearate and modified soybean phospholipid, and adding 70% of water while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the hardness of the prepared gel is 4185 +/-197N/m at the temperature of 20 +/-2 DEG C2Osmolality 294mOsmol/kg,the pH was 6.7.
Example 9
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum, distilled glyceryl monostearate and modified soybean phospholipid, and adding 70% of water while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the hardness of the prepared gel is 2581 +/-145N/m at the temperature of 20 +/-2 DEG C2The osmolality is 284mOsmol/kg, and the pH value is 6.8.
Example 10
| Composition (I) | Amount added (wt%) |
| Soybean peptide powder | 6 (in terms of acid soluble protein) |
| Agar-agar | 0.1 |
| Xanthan gum | 0.2 |
| Sophora bean gum | 0.1 |
| Distillation of glyceryl monostearate | 0.002 |
| Modified soybean phospholipid | 0.2 |
| Alkalized cocoa powder | 0.5 |
| Fructus momordicae powder | 0.2 |
| Citric acid sodium salt | 0.02 |
| Vanillin | 0.005 |
| Edible salt (sodium chloride) | 0.05 |
| Sodium lactate | 0.5 |
| Water (W) | 92.1 |
Mixing soybean peptide powder, agar, xanthan gum, distilled glyceryl monostearate and modified soybean phospholipid, and adding 70% of water while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the hardness of the prepared gel is 8186 +/-577N/m at the temperature of 20 +/-2 DEG C2The osmolality was 286mOsmol/kg, and the pH was 6.9.
Example 11
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding water with the formula amount of about 70% while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection proves that the hardness of the prepared gel is 566 +/-81N/m at the temperature of 20 +/-2 DEG C2The osmolality was 295mOsmol/kg and the pH was 4.4.
Example 12
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding water with the formula amount of about 70% while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection proves that the hardness of the prepared gel is 3988 +/-794N/m at the temperature of 20 +/-2 DEG C2The osmolality is 296mOsmol/kg, and the pH is 4.4.
Example 13
Mixing soybean peptide powder, agar, xanthan gum, locust bean gum and distilled glyceryl monostearate, and adding water with the formula amount of about 70% while stirring. Then stirring, heating, and boiling for 5 min. Opening and cooling, cooling to 75 ℃, adding a flavoring agent, and fixing the volume. Stirring, sieving with 80 mesh sieve, and packaging. Sterilizing and cooling. The detection shows that the hardness of the prepared gel is 2690 +/-586N/m at 20 +/-2 DEG C2The osmolality is 293mOsmol/kg, and the pH is 4.4.
Comparative (CN201310327448.X) example 1
Adding soybean peptide powder (Zhongshidu celebration biotechnology limited), soybean protein (Yuwang group), rhizoma Amorphophalli powder (Hubei consistent rhizoma Amorphophalli biotechnology limited), maltodextrin (Shijiazhuang Huachen starch sugar production limited), and herba Spinaciae powder (Xinghua top extract food limited) into water of 60 deg.C, and stirring; adding peanut oil (Luhua), glyceryl monostearate (Hangzhou Fuchun food additive), guar gum (Beijing guar technology, Inc.), and homogenizing at 8000r/min for 5 min. Filling, and sterilizing at 121 deg.C for 10 min. And (6) cooling. The detection proves that the hardness of the prepared gel at 20 +/-2 ℃ is 12016 +/-1009N/m2Osmolality 506 mOsmol/kg.
Comparative (CN201310327448.X) example 2
Adding soybean peptide powder, soybean protein, rhizoma Amorphophalli powder, maltodextrin, and fructus Cucurbitae Moschatae powder (Xinghua top extract food Co., Ltd.) into water of 60 deg.C, and stirring; adding peanut oil, glyceryl monostearate, and xanthan gum (Zhongxuan Biochemical industry), and homogenizing at 8000r/min for 5 min. Filling, and sterilizing at 121 deg.C for 12 min. The detection shows that the hardness of the prepared gel is 18789 +/-1346N/m at 20 +/-2 DEG C2Osmolality 634 mOsmol/kg.
Comparative (CN201310327448.X) example 3
| Composition (I) | Addition amount (g) |
| Soybean peptide powder | 6 |
| Soy protein | 3 |
| Konjak powder | 3 |
| Maltodextrin | 9 |
| Radish powder | 2 |
| Peanut oil | 3 |
| Sucrose fatty acid ester | 0.8 |
| Carrageenan | 0.6 |
| Water (W) | 70 |
Adding soybean peptide powder, soybean protein, rhizoma Amorphophalli powder, maltodextrin, and radix Raphani powder (Shinghua top extract food Co., Ltd.) into water of 60 deg.C, and stirring; adding peanut oil, sucrose fatty acid ester (Hangzhou Rulin chemical Co., Ltd.), carrageenan (Fujian globulus oceanic biotechnology Co., Ltd.), and homogenizing at 8000r/min for 4 min. Filling, and sterilizing at 121 deg.C for 15 min. The obtained gel has hardness of 27527 + -2278N/m at 20 + -2 deg.C2Osmolality 660 mOsmol/kg.
COMPARATIVE REFERENCE (CN201410013171.8) EXAMPLE 1
| Composition (I) | Addition amount (g) |
| Soybean peptide powder | 15 |
| Xylitol, its preparation method and use | 5 |
| Honey | 10 |
| Concentrated orange juice | 25 |
| Dextrin | 50 |
| Water (W) | 100 |
Adding soybean peptide powder (Zhongshidu Qing biological science and technology Co., Ltd.), xylitol (Shandong Long Li), honey (Nanjing Lishui Rui kang bee Co., Ltd.), concentrated orange juice (Jiangsu Oster Tech food Co., Ltd.), and dextrin (Shijiazhuanghua starch sugar Co., Ltd.) into water, stirring, and homogenizing at 8000r/min for 4 min. Filling, and sterilizing at 121 deg.C for 10 min. The gel obtained was liquid at 20. + -. 2 ℃ with undetectable hardness and an osmolality of 1375 mOsmol/kg. COMPARATIVE REFERENCE (CN201410013171.8) EXAMPLE 2
Adding soybean peptide powder, xylitol, Mel, concentrated orange juice, and dextrin into water, stirring, and homogenizing at 8000r/min for 4 min. Filling, and sterilizing at 121 deg.C for 10 min. The obtained gel was liquid at 20. + -. 2 ℃ and had no detectable hardness and an osmolality of 2202 mOsmol/kg.
COMPARATIVE REFERENCE (CN201410013171.8) EXAMPLE 3
| Composition (I) | Addition amount (g) |
| Soybean peptide powder | 18 |
| Xylitol, its preparation method and use | 8 |
| Honey | 13 |
| Concentrated orange juice | 30 |
| Dextrin | 55 |
| Water (W) | 100 |
Adding soybean peptide powder, xylitol, Mel, concentrated orange juice, and dextrin into water, stirring, and homogenizing at 8000r/min for 4 min. Filling, and sterilizing at 121 deg.C for 10 min. The prepared gel is liquid at 20 +/-2 ℃, the hardness is not detected, and the osmolality is 1444 mOsmol/kg.
COMPARATIVE REFERENCE (CN201510280865.2) EXAMPLE 1
| Composition (I) | Addition amount (g) |
| Soybean peptide powder | 2 |
| Jelly powder | 10 |
| Pectin | 2 |
| Carrageenan | 2 |
| Water (W) | 84 |
Dissolving jelly powder (Shantou Jicheng Biotech Co., Ltd.) in 50g water; mixing pectin (Nicotiana anderli pectin Co., Ltd.) and carrageenan (Fujian globulus oceanic biotechnology Co., Ltd.), adding 30g water, and soaking for 10 min. Boiling for 3 min. Cooling pectin and carrageenan solution to 70 deg.C, adding jelly powder solution and soybean peptide powder (Zhongshidu qing Biotech Co., Ltd.), heating for dissolving, and fixing volume and stirring; filling, and sterilizing at 121 deg.C for 10 min. The hardness of the prepared gel is 14694 +/-957N/m at the temperature of 20 +/-2 DEG C2Osmolality 1085 mOsmol/kg.
COMPARATIVE REFERENCE (CN201510280865.2) EXAMPLE 2
| Composition (I) | Addition amount (g) |
| Soybean peptide powder | 5 |
| Jelly powder | 5 |
| Pectin | 2.5 |
| Carrageenan | 1.5 |
| Water (W) | 86 |
Dissolving the jelly powder with 50g of water; mixing pectin and carrageenan, adding 30g water, and soaking for 10 min. Boiling for 3 min. Cooling pectin and carrageenan solution to 70 deg.C, adding jelly powder solution and soybean peptide powder, heating for dissolving, and mixing to desired volume; filling, and sterilizing at 121 deg.C for 10 min. The hardness of the prepared gel at 20 +/-2 ℃ is 27340 +/-1955N/m2Osmolality 710 mOsmol/kg.
COMPARATIVE REFERENCE (CN201510280865.2) EXAMPLE 3
| Composition (I) | Addition amount (g) |
| Soybean peptide powder | 8 |
| Jelly powder | 1 |
| Pectin | 3 |
| Carrageenan | 1 |
| Water (W) | 87 |
Dissolving the jelly powder with 50g of water; mixing pectin and carrageenan, adding 30g water, and soaking for 10 min. Boiling for 3 min. Cooling pectin and carrageenan solution to 70 deg.C, adding jelly powder solution and soybean peptide powder, heating for dissolving, and mixing to desired volume; filling, and sterilizing at 121 deg.C for 10 min. The gel has hardness of 11610 + -938N/m at 20 + -2 deg.C2Osmolality 745 mOsmol/kg.
And (3) stability investigation:
the sample of example 13 was placed in an electric hot air drying oven with a temperature setting of 40 ℃ and subjected to a high temperature influencing factor test. Samples were taken on day 5 and day 10. The method for detecting the content of the acid soluble protein refers to a method for detecting the content of the acid soluble protein in GBT22492-2008 soybean peptide powder. The results are as follows:
high temperature investigation test results:
the high-temperature test result shows that the content of acid-soluble protein of the soybean peptide gel is not obviously changed within 0 day and 40 ℃ high temperature for 5 days and 10 days, and the properties, the pH value, the hardness and the like are stable. The osmolality is in the range of 280-320 mOsmol/kg.
Claims (3)
1. An isotonic soybean peptide gel comprises, by weight, 2.0-8.0% of soybean peptide powder calculated by acid-soluble protein, 0.2-1.0% of a gel material, 0.1-10% of a flavoring agent, an emulsifier, a pH regulator and the balance of water, and is characterized in that agar is 0.1-0.5% of the gel material, xanthan gum is 0.1-0.5% of the gel material, locust bean gum is 0-0.1% of the gel material, the osmotic pressure molar concentration of the gel is 280-320 mOsmol/kg, and the gel hardness is 300-15000N/m2The pH value of the gel is 4-7, wherein the flavoring agent is selected from maltitol, fructus momordicae powder, alkalized cocoa powder, sucralose, menthol, edible salt or sodium chloride, sodium lactate, vanillin and concentrated sodium chlorideThe lemon juice beverage comprises one or more of condensed orange juice, orange essence, concentrated lemon juice and lemon essence, wherein the emulsifier is distilled glyceryl monostearate and/or modified soybean lecithin, and the pH regulator is citric acid and/or sodium citrate.
2. A process for preparing the isotonic soy peptide gel of claim 1 which comprises mixing soy peptide powder, emulsifier and gelling material, adding water while stirring, heating, adding flavoring and pH adjusting agents, stirring, sterilizing and cooling.
3. The method according to claim 2, wherein the soybean peptide powder, the emulsifier and the gel material are mixed, a proper amount of water is added into a container, stirring is started, the uniformly mixed soybean peptide powder, the emulsifier and the gel material are added while stirring, heating is started to boil, micro-boiling is kept for a certain time, heating is stopped, the flavoring agent and the pH regulator are added, the balance of water is added to a constant volume, the mixture is uniformly stirred, filled, sterilized and cooled, and the soybean peptide gel is obtained.
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| CN103721264A (en) * | 2014-01-12 | 2014-04-16 | 苏州麦克威尔生物医药科技有限公司 | Gel for assisting swallow of oral solid medicinal preparation |
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| CN1671300A (en) * | 2002-07-29 | 2005-09-21 | 大塚制药株式会社 | Gel-type drink composition |
| CN101389353A (en) * | 2006-02-20 | 2009-03-18 | 明治乳业株式会社 | Enteric gelatinous nutrient and method of preparing the same |
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