CN112690439A - Method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates - Google Patents
Method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates Download PDFInfo
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- CN112690439A CN112690439A CN202011372657.2A CN202011372657A CN112690439A CN 112690439 A CN112690439 A CN 112690439A CN 202011372657 A CN202011372657 A CN 202011372657A CN 112690439 A CN112690439 A CN 112690439A
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- 239000000839 emulsion Substances 0.000 title claims abstract description 47
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000012460 protein solution Substances 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 239000008367 deionised water Substances 0.000 claims description 29
- 229910021641 deionized water Inorganic materials 0.000 claims description 29
- 239000002244 precipitate Substances 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 10
- 239000006185 dispersion Substances 0.000 claims description 10
- 230000036571 hydration Effects 0.000 claims description 10
- 238000006703 hydration reaction Methods 0.000 claims description 10
- 235000018102 proteins Nutrition 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 235000019764 Soybean Meal Nutrition 0.000 claims description 7
- 239000004455 soybean meal Substances 0.000 claims description 7
- 229940071440 soy protein isolate Drugs 0.000 claims description 6
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007865 diluting Methods 0.000 claims description 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 210000002966 serum Anatomy 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
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- 238000005406 washing Methods 0.000 claims description 5
- 235000010746 mayonnaise Nutrition 0.000 abstract description 19
- 239000008268 mayonnaise Substances 0.000 abstract description 19
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000012356 Product development Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000003223 protective agent Substances 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 239000002577 cryoprotective agent Substances 0.000 description 4
- 102000015779 HDL Lipoproteins Human genes 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FWEOQOXTVHGIFQ-UHFFFAOYSA-N 8-anilinonaphthalene-1-sulfonic acid Chemical compound C=12C(S(=O)(=O)O)=CC=CC2=CC=CC=1NC1=CC=CC=C1 FWEOQOXTVHGIFQ-UHFFFAOYSA-N 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a method for preparing mayonnaise-like emulsion by utilizing soybean protein isolate aggregates, belonging to the field of soybean protein product development, and comprising the following steps of: (1) preparation of SPI, determination of optimal water adding ratio (2) determination of optimal concentration of prepared protein solution (3) determination of optimal oil consumption for preparation of mayonnaise. The invention defines the process for preparing the mayonnaise-like emulsion by using the soybean protein isolate aggregates, and determines the optimal formula of the mayonnaise, the viscoelasticity of the mayonnaise emulsion is enhanced, the texture of the mayonnaise emulsion is very similar to that of the mayonnaise, no freezing protective agent is required to be added, and the freezing storage life of the mayonnaise-like emulsion is prolonged.
Description
Technical Field
The invention belongs to the field of development of soybean protein products, and mainly relates to a method for preparing mayonnaise-like emulsion by utilizing soybean protein isolate aggregates.
Background
Mayonnaise is a kind of sauce product widely favored by the public, is a typical oil-in-water emulsion, usually contains a series of food additives such as table salt, vinegar, mustard, thickening agent, etc., contains 70% -80% of fat, and the yolk plays a key role in the stabilization of the mayonnaise as an emulsifier, wherein lecithin, High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL) and egg yolk protein play a key emulsification role, and because the cholesterol content of the yolk is high, the current consumers are more and more worried about the excessive intake of cholesterol and fat, so the high oil and high cholesterol characteristics limit the eating of some people.
The pH of mayonnaise emulsion system is maintained at about 3.0-4.0 due to the presence of vinegar in the mayonnaise ingredients, and in order to inhibit microbial growth and to prolong shelf life, commercial mayonnaise generally needs to be supplemented with various food additives to have a longer freezing shelf life. Therefore, there is a need to develop a natural mayonnaise emulsion that can achieve high freeze-thaw stability without adding a cryoprotectant. Although many reports related to the preparation of low-cholesterol mayonnaise emulsions by using other substances to replace egg yolk as emulsifiers exist at present, for example, the egg yolk is partially or completely replaced by various egg whites, or egg white and polysaccharide complex, or composite polymer, and the like, but the research on the development of a low-cholesterol mayonnaise emulsion with high freeze-thaw stability is less frequent.
Pickering high internal phase emulsion is a Pickering emulsion with internal phase ratio (phi) being more than or equal to 0.74, the high stability endowed by the emulsion structure makes the Pickering emulsion become a research hotspot in recent years, Pickering high internal phase emulsion with stable soybean protein isolate under neutral condition has been reported to have good freeze-thaw stability, the freeze-thaw stability of soybean protein isolate under acidic condition is stable high internal phase emulsion, and the research on applying the Pickering high internal phase emulsion to the preparation of mayonnaise-like emulsion is less, the research sets pH3.0 as the pH value fixedly maintained by mayonnaise and mayonnaise-like emulsion system, the excellent particle characteristics of acidic thermal soybean protein isolate aggregate particles (AHSPI) under pH3.0 are characterized compared with HSPI particles under pH 7.0 and natural soybean protein isolate Particles (PI) under pH3.0 ANSA, and the AHSPI is used for completely replacing yolk to prepare the mayonnaise-like emulsion with high freeze-thaw stability according to the mayonnaise ingredient ratio, no preservative and cryoprotectant are added, the natural and healthy preparation is convenient, and reference value is provided for research of preparing and developing a type of sauce emulsion without eggs, low cholesterol and high freeze-thaw stability.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a method for preparing mayonnaise-like emulsion by utilizing isolated soy protein aggregates, so that the effect of optimizing mayonnaise-like preparation parameters is achieved, the purposes of high emulsion stability, enhanced viscoelasticity, no need of adding any cryoprotectant and prolonged freezing storage life of the mayonnaise-like emulsion are realized.
The technical problem to be solved by the invention is realized by the following technical scheme:
a method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates is characterized by comprising the following steps: (1) crushing the low-temperature defatted soybean meal, adding deionized water according to the ratio of 1: 10-1: 20(m/v), adjusting the pH value to 8.0 by using 2.0mol/L NaOH, stirring at a low speed for 2h, centrifuging at 8000r/min for 30min to remove precipitates, adjusting the pH value of a supernatant to 4.5 by using 2.0mol/L HCl, centrifuging at 6500r/min for 20min, collecting the precipitates, washing twice, redissolving by using deionized water, adjusting the pH value to 7.0 until the precipitates are completely dissolved, and dialyzing by using the deionized water for 48h (changing water every 12 h); (2) a certain amount of the lyophilized SPI sample was weighed and dissolved in deionized water to form a protein dispersion with c ═ 6.0 wt%, and magnetically stirred at room temperature for 2 h. The pH of the protein solution was adjusted to 7.0 with 1mol/L NaOH or HCl, and then placed in a refrigerator at 4 ℃ for overnight hydration to allow complete hydration. The next day, heating the protein solution in a water bath at 95 ℃ for 15min, cooling in the ice bath, diluting with deionized water to a concentration of 0.2 wt% -4.0 wt%, and adjusting the pH value to 3.0 with glacial acetic acid; (3) the mayonnaise-like emulsion is prepared according to a certain proportion, 0.6mL of dispersion liquid with different protein concentrations, 0.4mL of hydrosolvent and a proper amount of soybean oil are respectively added into a serum bottle to ensure that the oil amount accounts for 60-80 percent, and the mixture is homogenized for 2min at 5000r/min by a high-speed disperser.
The method of claim 1, wherein the soy protein isolate aggregates are used to prepare a mayonnaise-like emulsion, comprising: in the preparation of SPI, the low-temperature defatted soybean meal is ground and then deionized water is added according to the ratio of 1: 15(m/V) for optimal.
The method of claim 1, wherein the soy protein isolate aggregates are used to prepare a mayonnaise-like emulsion, comprising: in preparing the protein solution, the next day of the protein solution is diluted with deionized water to a concentration of optimally 0.3 wt%.
The method of claim 1, wherein the soy protein isolate aggregates are used to prepare a mayonnaise-like emulsion, comprising: in mayonnaise-like preparation, the oil amount is preferably 75%.
Drawings
Attached drawing of the general Process route of the invention
Detailed Description
Example 1:
a method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates is characterized by comprising the following steps:
(1) crushing the low-temperature defatted soybean meal, adding deionized water according to a ratio of 1: 10(m/v), adjusting the pH value to 8.0 by using 2.0mol/L NaOH, stirring at a low speed for 2h, centrifuging at 8000r/min for 30min to remove precipitates, adjusting the pH value of a supernatant to 4.5 by using 2.0mol/L HCl, centrifuging at 6500r/min for 20min to collect the precipitates, washing twice, redissolving by using deionized water, adjusting the pH value to 7.0 until the precipitates are completely dissolved, and dialyzing by using the deionized water for 48h (changing water every 12 h); (2) a certain amount of the lyophilized SPI sample was weighed and dissolved in deionized water to form a protein dispersion with c ═ 6.0 wt%, and magnetically stirred at room temperature for 2 h. The pH of the protein solution was adjusted to 7.0 with 1mol/L NaOH or HCl, and then placed in a refrigerator at 4 ℃ for overnight hydration to allow complete hydration. The next day, heating the protein solution in 95 deg.C water bath for 15min, cooling in ice bath, diluting with deionized water to 0.2 wt% concentration, and adjusting pH to 3.0 with glacial acetic acid; (3) mayonnaise-like emulsion is prepared according to a certain proportion, 0.6mL of dispersion liquid with different protein concentrations, 0.4mL of hydrosolvent and a proper amount of soybean oil are respectively added into a serum bottle to ensure that the oil accounts for 75 percent, and the mixture is homogenized for 2min at 5000r/min by a high-speed disperser. The mayonnaise emulsion has insufficient viscoelasticity and slightly different texture from mayonnaise.
Example 2:
a method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates is characterized by comprising the following steps:
(1) crushing the low-temperature defatted soybean meal, adding deionized water according to a ratio of 1: 10(m/v), adjusting the pH value to 8.0 by using 2.0mol/L NaOH, stirring at a low speed for 2h, centrifuging at 8000r/min for 30min to remove precipitates, adjusting the pH value of a supernatant to 4.5 by using 2.0mol/L HCl, centrifuging at 6500r/min for 20min to collect the precipitates, washing twice, redissolving by using deionized water, adjusting the pH value to 7.0 until the precipitates are completely dissolved, and dialyzing by using the deionized water for 48h (changing water every 12 h); (2) a certain amount of the lyophilized SPI sample was weighed and dissolved in deionized water to form a protein dispersion with c ═ 6.0 wt%, and magnetically stirred at room temperature for 2 h. The pH of the protein solution was adjusted to 7.0 with 1mol/L NaOH or HCl, and then placed in a refrigerator at 4 ℃ for overnight hydration to allow complete hydration. The next day, heating the protein solution in 95 deg.C water bath for 15min, cooling in ice bath, diluting with deionized water to 0.3 wt% concentration, and adjusting pH to 3.0 with glacial acetic acid; (3) mayonnaise-like emulsion is prepared according to a certain proportion, 0.6mL of dispersion liquid with different protein concentrations, 0.4mL of hydrosolvent and a proper amount of soybean oil are respectively added into a serum bottle to ensure that the oil accounts for 75 percent, and the mixture is homogenized for 2min at 5000r/min by a high-speed disperser. The sauce emulsion has improved viscoelasticity, and texture similar to mayonnaise, and is effective in prolonging the freezing shelf life of sauce emulsion.
Example 3:
a method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates is characterized by comprising the following steps:
(1) crushing the low-temperature defatted soybean meal, adding deionized water according to a ratio of 1: 15(m/v), adjusting the pH value to 8.0 by using 2.0mol/L NaOH, stirring at a low speed for 2h, centrifuging at 8000r/min for 30min to remove precipitates, adjusting the pH value of a supernatant to 4.5 by using 2.0mol/L HCl, centrifuging at 6500r/min for 20min to collect the precipitates, washing twice, redissolving by using deionized water, adjusting the pH value to 7.0 until the precipitates are completely dissolved, and dialyzing by using the deionized water for 48h (changing water every 12 h); (2) a certain amount of the lyophilized SPI sample was weighed and dissolved in deionized water to form a protein dispersion with c ═ 6.0 wt%, and magnetically stirred at room temperature for 2 h. The pH of the protein solution was adjusted to 7.0 with 1mol/L NaOH or HCl, and then placed in a refrigerator at 4 ℃ for overnight hydration to allow complete hydration. The next day, heating the protein solution in 95 deg.C water bath for 15min, cooling in ice bath, diluting with deionized water to 0.3 wt% concentration, and adjusting pH to 3.0 with glacial acetic acid; (3) mayonnaise-like emulsion is prepared according to a certain proportion, 0.6mL of dispersion liquid with different protein concentrations, 0.4mL of hydrosolvent and a proper amount of soybean oil are respectively added into a serum bottle to ensure that the oil accounts for 75 percent, and the mixture is homogenized for 2min at 5000r/min by a high-speed disperser. The sauce emulsion has strong viscoelasticity, is similar to mayonnaise in texture, does not need any cryoprotectant, and has effect of prolonging freezing shelf life of sauce emulsion.
Claims (4)
1. A method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates is characterized by comprising the following steps:
(1) crushing the low-temperature defatted soybean meal, adding deionized water according to a ratio of 1: 10-1: 20(m/v), adjusting the pH value to 8.0 by using 2.0mol/L NaOH, stirring at a low speed for 2h, centrifuging at 8000r/min for 30min to remove precipitates, adjusting the pH value of a supernatant to 4.5 by using 2.0mol/L HCl, centrifuging at 6500r/min for 20min, collecting the precipitates, washing twice, redissolving by using deionized water, adjusting the pH value to 7.0 until the precipitates are completely dissolved, and dialyzing by using deionized water for 48h (changing water every 12 h); (2) a certain amount of the lyophilized SPI sample was weighed and dissolved in deionized water to form a protein dispersion with c ═ 6.0 wt%, and magnetically stirred at room temperature for 2 h. The pH of the protein solution was adjusted to 7.0 with 1mol/L NaOH or HCl, and then placed in a refrigerator at 4 ℃ for overnight hydration to allow complete hydration. The next day, heating the protein solution in a water bath at 95 ℃ for 15min, cooling in the ice bath, diluting with deionized water to a concentration of 0.2 wt% -4.0 wt%, and adjusting the pH value to 3.0 with glacial acetic acid; (3) the mayonnaise-like emulsion is prepared according to a certain proportion, 0.6mL of dispersion liquid with different protein concentrations, 0.4mL of hydrosolvent and a proper amount of soybean oil are respectively added into a serum bottle to ensure that the oil amount accounts for 60-80 percent, and the mixture is homogenized for 2min at 5000r/min by a high-speed disperser.
2. The method of claim 1, wherein the soy protein isolate aggregates are used to prepare a mayonnaise-like emulsion, comprising: in the preparation of SPI, the low-temperature defatted soybean meal is ground and then deionized water is added according to the ratio of 1: 15(m/V) for optimal.
3. The method of claim 1, wherein the soy protein isolate aggregates are used to prepare a mayonnaise-like emulsion, comprising: in preparing the protein solution, the next day of the protein solution is diluted with deionized water to a concentration of optimally 0.3 wt%.
4. The method of claim 1, wherein the soy protein isolate aggregates are used to prepare a mayonnaise-like emulsion, comprising: in mayonnaise-like preparation, the oil amount is preferably 75%.
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| CN202011372657.2A CN112690439A (en) | 2020-11-30 | 2020-11-30 | Method for preparing mayonnaise-like emulsion by using soybean protein isolate aggregates |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553451A (en) * | 2022-09-09 | 2023-01-03 | 华南农业大学 | Low-cholesterol and high-freeze-thaw stability vegetable protein-based mayonnaise and preparation method thereof |
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2020
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553451A (en) * | 2022-09-09 | 2023-01-03 | 华南农业大学 | Low-cholesterol and high-freeze-thaw stability vegetable protein-based mayonnaise and preparation method thereof |
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Application publication date: 20210423 |