CN1118661A - Vegetable peptone and its producing method - Google Patents
Vegetable peptone and its producing method Download PDFInfo
- Publication number
- CN1118661A CN1118661A CN94112516A CN94112516A CN1118661A CN 1118661 A CN1118661 A CN 1118661A CN 94112516 A CN94112516 A CN 94112516A CN 94112516 A CN94112516 A CN 94112516A CN 1118661 A CN1118661 A CN 1118661A
- Authority
- CN
- China
- Prior art keywords
- algin
- calcium chloride
- soybean
- peptone
- phytone
- 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.)
- Pending
Links
- 239000001888 Peptone Substances 0.000 title claims abstract description 10
- 108010080698 Peptones Proteins 0.000 title claims abstract description 10
- 235000019319 peptone Nutrition 0.000 title claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 title abstract description 4
- 238000000034 method Methods 0.000 title description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract 2
- 235000010443 alginic acid Nutrition 0.000 claims description 15
- 229920000615 alginic acid Polymers 0.000 claims description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- WHWDWIHXSPCOKZ-UHFFFAOYSA-N hexahydrofarnesyl acetone Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)=O WHWDWIHXSPCOKZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000014102 seafood Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000000376 reactant Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- 241000237509 Patinopecten sp. Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 235000020637 scallop Nutrition 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims 1
- 241001474374 Blennius Species 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 235000021270 cold food Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The vegetable peptone prepared from soybean protein under the coagulation reaction of salt in addition with seaweed gum has net film structure and is a solid natural whole vegetable peptone. It is milky white and fine soft in taste impression, and is suitable for use in preparing fried or cold food.
Description
The present invention relates to a kind of edible protein composition, particularly a kind of phytone and production method thereof.
The present bean curd of making by soybean, owing to contain washiness, storage life is short, the inconvenience transportation is so cause sale that limitation is arranged.Secondly for adjusting and additional vegetables market surplus and deficiency, adjust resident's non-staple foodstuff structure, improve the residents ' health situation, the present invention adopts soybean protein to solidify under the effect of salt for overcoming the problems referred to above, again according to algin can with the calcium reactant salt, form the principle of reticulated film structure and make solid-state new type natural phytone, this novel product has long shelf-life, is convenient to transportation, and can be used for frying in shallow oil the characteristics such as fry, cold and dressed with sauce of frying.
The purpose of this invention is to provide a kind of natural plant protein peptone and production method thereof of not having any additives.
The present invention adopts such method to realize: the freezing action principle takes place under the effect of salt according to soybean protein, again according to algin can with calcium reactant salt, the principle of formation reticulated film structure and make solid-state new type natural plant holoprotein peptone.
This method is to adopt soybean protein, is wrapped in earlier in the film, immerses calcium chloride solution then and forms network structure, and soybean protein is at calcium chloride (CaCl
2) effect under solidify.
Goods of the present invention belong to the pure natural raw material, and no any additives is nontoxic holoprotein high nutritional type health food; And have and be ripe glaireous solid-state product, color and luster milky white, delicate mouthfeel softness, taste delicate fragrance; Be convenient to transportation and store, can be used for frying in shallow oil fry fry, cold and dressed with sauce etc., be applicable to each grand hotel and resident's table dishes.
Specific embodiments of the invention are done with further instruction.
Phytone and production method thereof are according to soybean protein the freezing action principle to take place under the effect of salt, again according to algin can with the calcium reactant salt, form the principle of reticulated film structure and make solid-state new type natural plant holoprotein peptone.
This method is to adopt soybean protein, is wrapped in earlier in the film, immerses calcium chloride solution then and forms network structure, and soybean protein is at calcium chloride (CaCl
2) effect under solidify.
The composition of raw materials that phytone adopted is:
Mineral water 75-80%,
Soybean 15-20%
Algin 2-3%
Calcium chloride (CaCl
2) 1-2%,
Seafood food 0.1-0.3%,
Wherein seafood food is sea-tangle powder, dried scallop powder or shrimp powder.
The soybean protein and the aliphatic acid that contain eight necessary seed amino acids of human body in the component of this product, and trace element such as calcium of needed by human body, iodine, zinc.
This product can replenish the protein of the human body metabolism and the demand of growing, and insatiable hunger is closed content of fatty acid and accounted for more than 80% of aliphatic acid amount, helps healthy.
Phytone and production method thereof:
At first adopt selected or ripe new soybean, soaked 6-12 hours through mineral water, become 70 microns by defibrination then, again through boiling, temperature is about 100-110 ℃, time is 25-30 minutes, adds algin and seafood food and evenly stirs, and mixing time is 40-50 minutes, the processing earlier of giving of algin is to adopt immersion way, soak time is 1 hour, soaks into thick shape, and algin injects calcium chloride (CaCl after stirring with big soya-bean milk
2) moulding in the solution, moulding is that the outlet shape after stirring according to algin and big soya-bean milk is determined, and passes through the immersion permeable reactive of calcium chloride water, under the normal temperature state, to solidified inside, the time is to solidify in 10-12 hours, makes the natural plant peptone from the surface.
This product has passed through lab scale and pilot scale at present, now trial-produces successfully in the our factory.
Claims (3)
1, a kind of phytone and production method thereof is characterized in that: freezing action takes place in soybean protein under the effect of salt, add again algin can with the calcium reactant salt, form the solid natural plant holoprotein peptone of reticulated film structure.
2, phytone according to claim 1 is characterized in that: phytone is to adopt mineral water, soybean, and algin, calcium chloride, seafood food is formed; Its component content is:
Mineral water 75-80%,
Soybean 15-20%
Algin 2-3%
Calcium chloride 1-2%,
Seafood food 0.1-0.3%,
Wherein seafood food is sea-tangle powder, dried scallop powder or shrimp powder.
3, plant egg according to claim 1 is from the production method of peptone, it is characterized in that: adopt ripe new soybean, soaked 6-12 hours through mineral water, become 70 microns by defibrination then, again through boiling, temperature is about 100-110 ℃, time is 25-30 minutes, adds algin and seafood food and evenly stirs, and mixing time is 40-50 minutes, the processing earlier of giving of algin is to adopt immersion way, soak time is 1 hour, soaks into thick shape, and algin injects the calcium chloride solution moulding after stirring with big soya-bean milk, moulding is that the outlet shape after stirring according to algin and big soya-bean milk is determined, and through the immersion permeable reactive of calcium chloride water, under the normal temperature state, from the surface to solidified inside, time is 10-12 hours, makes the natural plant peptone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112516A CN1118661A (en) | 1994-09-14 | 1994-09-14 | Vegetable peptone and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112516A CN1118661A (en) | 1994-09-14 | 1994-09-14 | Vegetable peptone and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1118661A true CN1118661A (en) | 1996-03-20 |
Family
ID=5036193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94112516A Pending CN1118661A (en) | 1994-09-14 | 1994-09-14 | Vegetable peptone and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1118661A (en) |
-
1994
- 1994-09-14 CN CN94112516A patent/CN1118661A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |