CN110771691A - Preparation method of zero-trans fatty acid plant cream - Google Patents
Preparation method of zero-trans fatty acid plant cream Download PDFInfo
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- CN110771691A CN110771691A CN201911070951.5A CN201911070951A CN110771691A CN 110771691 A CN110771691 A CN 110771691A CN 201911070951 A CN201911070951 A CN 201911070951A CN 110771691 A CN110771691 A CN 110771691A
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- protein
- fatty acid
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- soybean
- concentrated solution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of zero trans-fatty acid plant cream, and relates to the technical field of plant cream production. The preparation method of the natural plant cream powder comprises the following steps: (1) selecting soybeans and soybeans as raw materials, washing the soybeans and the soybeans with water, and then carrying out hot grinding pulping to obtain emulsion; (2) adding coconut oil and palm oil into the prepared soybean and rice vegetable milk protein, homogenizing, emulsifying, sterilizing, quenching, and packaging to obtain the health plant cream without trans-fatty acid. The product prepared by the method does not contain trans-fatty acid, has high nutritive value, and the preparation method is simple and is suitable for industrial continuous production.
Description
Technical Field
The invention relates to a production process of a vegetable protein product, in particular to a production process of replacing animal cream with vegetable cream.
Background
At present, cream in the consumer market is divided into animal cream and artificial plant cream, the animal cream is obtained by separating fat in milk, and due to high content of saturated fatty acid, a human body can be fattened, diseases such as hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases and the like are caused, and the modern healthy diet concept is not met. The vegetable butter is also called as artificial fresh butter, and is prepared by adding metal catalyst and introducing hydrogen gas when heating vegetable oil to make liquid grease become semisolid grease. The margarine is solid, so that it is better than natural liquid vegetable oil in storage, its cost is lower than natural animal fat, and its quality-keeping period is long and taste is good, so that it can be used as substitute for animal cream. However, the plant butter is not extracted from plant butter, and its main ingredient is trans fatty acid, and the raw materials are mainly hydrogenated oil and vegetable butter powder. In the preparation process of the plant cream, cis-fatty acid is changed into unnatural trans-fatty acid through hydrogenation of the plant oil, and the cis-fatty acid becomes a solid or semi-solid substance. The fat component can increase undesirable cholesterol, reduce high density cholesterol content, interfere fatty acid metabolism, and induce diabetes, arteriosclerosis, etc.; increase blood viscosity and platelet aggregation, resulting in thrombosis, cardiovascular disease, and health risks. And the plant cream has almost no more nutritional value through a series of processes.
Patent 201210194870.8 discloses a method for preparing plant fat cream powder, which comprises melting hydrogenated vegetable oil, heating to 60-85 deg.C, adding emulsifier, thickener, stabilizer, sugar and water, mixing, homogenizing, and spray drying to obtain plant fat cream powder. This method is adjusted only from the viewpoint of storage time and transportation cost, and does not improve adverse effects of trans fatty acids on human health. Patent 200810202522.4 discloses a cream, its preparation method and application, the preparation method only involves adding nutrition enhancer into milk, sterilizing at high temperature, and prolonging shelf life, and the nutritive value of cream is not improved. Patents 200410024232.7 and 201210099401.8 only improve sugar sources, emulsifiers, fortifiers, weight-reducing formulas, etc., and do not study the use of trans fatty acid-containing materials, and do not substantially improve the nutritional value of vegetable whipped cream. Patent 87100870 provides a method for preparing cream without trans-fatty acid, but the obtained cream contains a large amount of saturated fatty acid, and excessive intake of saturated fatty acid can cause diseases such as arteriosclerosis and coronary heart disease, which affects human health, and has low practical value.
Disclosure of Invention
In order to overcome the defects, the invention aims to provide a production process of a non-trans fatty acid plant cream product which is simple in method, convenient to operate, suitable for batch production, high in nutrition and has a health-care function.
Therefore, the technical scheme of the invention is as follows:
a preparation method of a zero trans fatty acid plant cream comprises the following steps:
carrying out wet separation on soybean protein and rice protein, further carrying out self-emulsification on the protein and grease, and further preparing an emulsified protein concentrated solution for later use.
Preferably, the wheat gluten is hydrolyzed by the action of alkaline protease and flavourzyme, the pH value is adjusted to 7.0-8.2, the temperature is adjusted to 55-62 ℃, the time is 1-3h, the temperature is heated to 95 ℃, the time is 10min, and the enzyme reaction is stopped. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the soybean is ground into pulp and subjected to vacuum deodorization treatment after deslagging. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the rice is soaked and ground, further hydrolyzed by amylase to convert the starch into syrup, and filtered to remove impurities, wherein the mesh is 120 mesh.
Preferably, the gluten concentrated solution, the soybean fishy smell-removed concentrated solution and the rice hydrolysate are mixed, 1 to 1.5 percent of fresh milk essence is added, and then the mixture is homogenized for 3 to 5 times under the high pressure of 20 to 25 MPa.
Detailed Description
The following detailed description of specific embodiments of the invention:
a preparation method of a zero trans fatty acid plant cream comprises the following steps:
carrying out wet separation on soybean protein and rice protein, further carrying out self-emulsification on the protein and grease, and further preparing an emulsified protein concentrated solution for later use.
Preferably, the wheat gluten is hydrolyzed by the action of alkaline protease and flavourzyme, the pH value is adjusted to 7.0-8.2, the temperature is adjusted to 55-62 ℃, the time is 1-3h, the temperature is heated to 95 ℃, the time is 10min, and the enzyme reaction is stopped. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the soybean is ground into pulp and subjected to vacuum deodorization treatment after deslagging. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the rice is soaked and ground, further hydrolyzed by amylase to convert the starch into syrup, and filtered to remove impurities, wherein the mesh is 120 mesh.
Preferably, the gluten concentrated solution, the soybean fishy smell-removed concentrated solution and the rice hydrolysate are mixed, 1 to 1.5 percent of fresh milk essence is added, and then the mixture is homogenized for 3 to 5 times under the high pressure of 20 to 25 MPa.
Example 1:
a preparation method of a zero trans fatty acid plant cream comprises the following steps: carrying out wet separation on soybean protein and rice protein, further carrying out self-emulsification on the protein and grease, and further preparing an emulsified protein concentrated solution for later use.
Preferably, the wheat gluten is hydrolyzed by the action of alkaline protease and flavourzyme, the pH value is adjusted to 7.0, the temperature is adjusted to 55 ℃, the time is 1h, the temperature is heated to 95 ℃, the time is 10min, and the enzyme reaction is stopped. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the soybean is ground into pulp and subjected to vacuum deodorization treatment after deslagging. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the rice is soaked and ground, further hydrolyzed by amylase to convert the starch into syrup, and filtered to remove impurities, wherein the mesh is 120 mesh.
Preferably, mixing the gluten concentrated solution, the soybean deodorized concentrated solution and the rice hydrolysate, adding 1% of fresh milk essence, and homogenizing under high pressure of 20MPa for 3 times.
Example 2:
a preparation method of a zero trans fatty acid plant cream comprises the following steps: carrying out wet separation on soybean protein and rice protein, further carrying out self-emulsification on the protein and grease, and further preparing an emulsified protein concentrated solution for later use.
Preferably, the wheat gluten is hydrolyzed by the action of alkaline protease and flavourzyme, the pH value is adjusted to 7.5, the temperature is adjusted to 60 ℃, the time is 2 hours, the temperature is heated to 95 ℃, the time is 10 minutes, and the enzyme reaction is stopped. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the soybean is ground into pulp and subjected to vacuum deodorization treatment after deslagging. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the rice is soaked and ground, further hydrolyzed by amylase to convert the starch into syrup, and filtered to remove impurities, wherein the mesh is 120 mesh.
Preferably, the gluten concentrated solution, the soybean fishy smell-removed concentrated solution and the rice hydrolysate are mixed, 1.5 percent of fresh milk essence is added, and then the mixture is homogenized for 4 times under the high pressure of 25 MPa.
Example 3:
a preparation method of a zero trans fatty acid plant cream comprises the following steps: carrying out wet separation on soybean protein and rice protein, further carrying out self-emulsification on the protein and grease, and further preparing an emulsified protein concentrated solution for later use.
Preferably, the wheat gluten is hydrolyzed by the action of alkaline protease and flavourzyme, the pH value is adjusted to 8.0, the temperature is adjusted to 60 ℃, the time is 3h, the temperature is heated to 95 ℃, the time is 10min, and the enzyme reaction is stopped. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the soybean is ground into pulp and subjected to vacuum deodorization treatment after deslagging. After high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
Preferably, the rice is soaked and ground, further hydrolyzed by amylase to convert the starch into syrup, and filtered to remove impurities, wherein the mesh is 120 mesh.
Preferably, the gluten concentrated solution, the soybean fishy smell-removed concentrated solution and the rice hydrolysate are mixed, 1.5 percent of fresh milk essence is added, and then the mixture is homogenized for 5 times under the high pressure of 25 MPa.
Claims (5)
1. A preparation method of the plant cream without trans-fatty acid is characterized in that: carrying out wet separation on soybean protein and rice protein, further carrying out self-emulsification on the protein and grease, and further preparing an emulsified protein concentrated solution for later use.
2. The method of claim 1, wherein: hydrolyzing wheat gluten protein with the action of alkaline protease and flavourzyme, adjusting pH value to 7.0-8.2, temperature to 55-62 deg.C, time to 1-3h, heating to 95 deg.C, 10min, and terminating enzyme reaction; after high-speed centrifugation, the rotating speed is 18000 turns, and the aperture of an outlet screen is 100 meshes.
3. The method of claim 1, wherein: grinding soybean into thick liquid, removing residue, vacuum deodorizing, and centrifuging at high speed, wherein the rotation speed is 18000 r, and the mesh diameter of the outlet screen is 100 meshes.
4. The method of claim 1, wherein: soaking rice, grinding into slurry, hydrolyzing with amylase to convert starch into syrup, filtering, and removing impurities, wherein the mesh is 120 mesh.
5. The method of claim 1, wherein: mixing the gluten concentrated solution, the soybean fishy smell-removed concentrated solution and the rice hydrolysate, adding 1-1.5% of fresh milk essence, and homogenizing under high pressure of 20-25MPa for 3-5 times.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911070951.5A CN110771691A (en) | 2019-11-05 | 2019-11-05 | Preparation method of zero-trans fatty acid plant cream |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911070951.5A CN110771691A (en) | 2019-11-05 | 2019-11-05 | Preparation method of zero-trans fatty acid plant cream |
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| CN110771691A true CN110771691A (en) | 2020-02-11 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507450A (en) * | 2009-04-10 | 2009-08-19 | 苏州悦华生物科技有限公司 | Production process of plant milk powder using corn protein as main raw material |
| CN103621763A (en) * | 2013-11-29 | 2014-03-12 | 东北农业大学 | Method for preparing compound protein emulsifying system |
| CN105994698A (en) * | 2016-05-17 | 2016-10-12 | 江南大学 | Method for preparing edible oil gel by taking Pickering emulsion as template |
| CN106070715A (en) * | 2016-07-09 | 2016-11-09 | 东北农业大学 | A kind of preparation method of mixed oil powdered oil |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
-
2019
- 2019-11-05 CN CN201911070951.5A patent/CN110771691A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507450A (en) * | 2009-04-10 | 2009-08-19 | 苏州悦华生物科技有限公司 | Production process of plant milk powder using corn protein as main raw material |
| CN103621763A (en) * | 2013-11-29 | 2014-03-12 | 东北农业大学 | Method for preparing compound protein emulsifying system |
| CN105994698A (en) * | 2016-05-17 | 2016-10-12 | 江南大学 | Method for preparing edible oil gel by taking Pickering emulsion as template |
| CN106070715A (en) * | 2016-07-09 | 2016-11-09 | 东北农业大学 | A kind of preparation method of mixed oil powdered oil |
| CN109349649A (en) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | A kind of preparation method of high oil-containing protein emulsion |
Non-Patent Citations (3)
| Title |
|---|
| 丁纯孝: "植物性搅打‘奶油’的制法", 《食品科技》 * |
| 吴向明等: "大豆蛋白加工功能性改善及应用", 《浙江工业大学学报》 * |
| 蔡立志等: "大豆蛋白的乳化功能及表征研究", 《食品科学》 * |
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Application publication date: 20200211 |