CN113475580A - Polyphenol vegetable protein aerated emulsion and preparation method thereof - Google Patents
Polyphenol vegetable protein aerated emulsion and preparation method thereof Download PDFInfo
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- CN113475580A CN113475580A CN202110759957.4A CN202110759957A CN113475580A CN 113475580 A CN113475580 A CN 113475580A CN 202110759957 A CN202110759957 A CN 202110759957A CN 113475580 A CN113475580 A CN 113475580A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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Abstract
The invention discloses a polyphenol vegetable protein aerated emulsion and a preparation method thereof, which is characterized in that: the edible oil comprises, by weight, 10-35% of raw oil, 0.3-0.8% of vegetable protein, 8.5-20% of sweetening agent, 0.12-0.32% of polysaccharide, 0.05-0.2% of inorganic salt, 0.3-0.7% of emulsifier and 0.01-0.2% of exogenous phenol. The polyphenol vegetable protein aerated emulsion provided by the invention realizes a vegetable protein aerated emulsion which has no peculiar smell, normal color and good performance.
Description
Technical Field
The invention relates to the technical field of food, in particular to a polyphenol vegetable protein aerated emulsion and a preparation method thereof.
Background
In recent years, the market demand for aerated whipped emulsions has increased rapidly, especially with increasing demands on quality. Whipped cream has evolved into a new food industry with annual output values in excess of 20 billion dollars in less than ten years. However, according to related research reports, 80% of butter on the market is prepared from hydrogenated oil. After the oil is hydrogenated, the melting point is improved, the plasticity is increased, a fine crystal structure can be formed, and the oil has an irreplaceable effect in whipped cream. However, the hydrogenated oil inevitably contains trans-raw material oleic acid and a large amount of saturated raw material oleic acid, which is not good for human health. Palm and palm kernel oil has high thermal stability and good raw oil modeling, which is considered as the most effective source for replacing hydrogenated oil, but the palm and palm kernel oil has slow crystallization rate and coarse crystallization particles, and the prepared product has unstable properties and poor mouthfeel, thereby limiting the application of the palm and palm kernel oil in the food industry.
The current plant aerated emulsion has the advantages that the development is more sufficient, but the stability of the current plant aerated emulsion is poor, the current plant aerated emulsion does not have the condition of being used as the aerated emulsion due to the stability, meanwhile, certain defects exist in the foam capacity, the use of the plant aerated emulsion is limited, the color and luster of the plant protein and further processed products of the plant protein are abnormal in the processing or preparation process of the multiple plant protein raw materials used at present, the bitter taste is generated, the functional property is abnormal, and the color and luster, the taste and the emulsion performance of the plant aerated emulsion prepared by using the plant protein do not meet the use and edible standards.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or other problems associated with prior art aerated vegetable protein emulsion products.
Therefore, one of the purposes of the present invention is to overcome the defects of the existing vegetable protein aerated emulsion products and provide a polyphenol vegetable protein aerated emulsion.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a polyphenol vegetable protein aerated emulsion is characterized in that: the edible oil comprises, by weight, 10-35% of raw oil, 0.3-0.8% of vegetable protein, 8.5-20% of sweetening agent, 0.12-0.32% of polysaccharide, 0.05-0.2% of inorganic salt, 0.3-0.7% of emulsifier and 0.01-0.2% of exogenous phenol.
As a preferable embodiment of the polyphenol vegetable protein aerated emulsion of the present invention, wherein: the raw oil is palm kernel oil.
As a preferable embodiment of the polyphenol vegetable protein aerated emulsion of the present invention, wherein: the exogenous phenol is gallic acid.
As a preferable embodiment of the polyphenol vegetable protein aerated emulsion of the present invention, wherein: the vegetable protein is mung bean protein isolate.
As a preferable embodiment of the polyphenol vegetable protein aerated emulsion of the present invention, wherein: the vegetable protein is dephenolization-pH shift synergistic mung bean protein isolate.
As a preferable embodiment of the polyphenol vegetable protein aerated emulsion of the present invention, wherein: the paint comprises the following components in parts by weight: 0.3-0.8% of vegetable protein, 0.01-0.08% of gallic acid, 0.02-0.1% of genipin, 10-35% of palm kernel oil, 5-20% of cane sugar, 1-5% of corn syrup, 0.01-1% of xanthan gum, 0.01-1% of guar gum, 0.01-1% of NaCl, 0.01-1% of emulsifier and the balance of water.
As a preferable embodiment of the polyphenol vegetable protein aerated emulsion of the present invention, wherein: the paint comprises the following components in parts by weight: 0.6% of mung bean protein isolate subjected to dephenolization-pH shift synergistic treatment, 0.02% of gallic acid, 25% of palm kernel oil, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.10% of NaCl0.50% of emulsifier and the balance of water.
The invention also aims to provide a preparation method of the polyphenol vegetable protein aerated emulsion.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a preparation method of polyphenol vegetable protein aerated emulsion is characterized by comprising the following steps: the method comprises the following steps:
preparing plant protein powder: pulverizing plant to obtain vegetable protein powder;
preparing dephenolized plant protein powder: dephenolizing the vegetable protein powder;
preparing the plant protein: preparing dephenolized plant protein by using dephenolized plant powder;
and (3) pH shift treatment: carrying out pH shift treatment on the dephenolized vegetable protein to prepare dephenolized-pH shift treated vegetable protein;
compounding and mixing: mixing dephenolized-pH shifted vegetable protein, exogenous phenol, raw oil, a sweetening agent, a stabilizing agent, polysaccharide and water;
adding an emulsifier: adding an emulsifier and uniformly mixing;
emulsification: emulsifying the mixed solution;
crystallizing and foaming, and crystallizing and foaming the emulsified mixed solution.
The preparation method of the polyphenol vegetable protein aerated emulsion comprises the following steps: in the pH shift treatment, the pH shift treatment is performed to adjust the pH to alkaline and then to adjust the pH to neutral.
The preparation method of the polyphenol vegetable protein aerated emulsion comprises the following steps: in the preparation of the dephenolized vegetable protein, the dephenolization is to uniformly mix the mung bean protein isolate and an organic solvent, wherein the organic solvent comprises one or more of methanol, acetone and ethanol.
The invention provides a fabric protein aerated emulsion and a preparation method thereof, which realize the following effects on the premise of ensuring normal color and no peculiar smell:
the aerated emulsion prepared from the mung bean protein isolate overcomes the defects of high cholesterol and high fat of natural cream, has no trans-fatty acid, and is more easily accepted in nutrition, flavor and taste
The mung bean protein isolate has stronger foamability, and the gallic acid with the concentration is added, so that the mung bean protein isolate has good stability, and the defects of difficult whipping and poor stability of animal-based aerated emulsion are overcome
The natural cream is expensive, is really used for popular food rarely, and does not meet the current popular health trend, and the dephenolized mung bean protein is adopted as the raw material to meet the dietary trend.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 shows the foaming properties of isolated proteins from green beans in examples 5 to 15;
FIG. 2 shows the foam stability of isolated mung bean proteins of examples 5 to 15;
FIG. 3 shows the emulsifying activity of isolated mung bean proteins of examples 5 to 15;
FIG. 4 shows the decorative properties of the aerated polyphenol vegetable protein emulsions prepared in examples 5-15.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
The method comprises the steps of taking peeled mung beans as raw materials, crushing the mung beans by a mill for 2min, sieving the mung beans with a 60-mesh sieve, dissolving the mung beans with an organic solvent system to remove phenolic substances mutually, wherein the organic solvent system comprises methanol and acetone, dispersing the mung bean powder in 70% (v/v) methanol according to a material ratio of 1:10(m/v), stirring for 1h at room temperature, performing suction filtration, dispersing filter residues in 70% (v/v) acetone according to a material ratio of 1:10(m/v), stirring for 40min, performing suction filtration to obtain dephenolized mung bean powder, and keeping the dephenolized mung bean powder for 12h in a ventilation environment.
Example 2
Taking peeled mung beans as raw materials, crushing the mung beans by a mill for 2min, sieving the mung beans by a 60-mesh sieve, removing phenolic substances by adopting 70% (v/v) ethanol according to a material ratio of 1:10(m/v) and a material ratio of 1:10, dispersing the mung bean powder in the 70% (v/v) ethanol, stirring for 1h at room temperature, carrying out suction filtration, standing the dephenolized mung bean powder for 12h, and maintaining a ventilated environment.
Example 3
An appropriate amount of the dephenolized mung bean flour obtained in example 1 or example 2 or non-dephenolized mung bean flour was dispersed in deionized water at a feed-water ratio of 1:10(w/v), the pH was adjusted to 9.0 using 2M NaOH solution, the mixture was stirred at room temperature for 2 hours and then centrifuged at 10000g for 20min at 4 ℃ under centrifugal force, and then the supernatant was collected. The pH was adjusted to 4.5 with 2M HCl solution, (pl) the protein was precipitated, allowed to stand for more than 1h, centrifuged at 4 ℃ for 15min, and centrifuged at 8000 g. The supernatant was discarded, the protein precipitate was dissolved in deionized water, and the pH of the pH solution was adjusted to 7.0. Pre-freezing the obtained supernatant at-80 deg.C to hard, freeze-drying at-50 deg.C to obtain dephenolized mung bean protein or mung bean protein isolate, and sealing and storing the dried protein at 4 deg.C for use.
Example 4
The mung bean protein obtained in example 1 or the dephenolized mung bean protein isolate obtained in example 3 was adjusted to pH 12.0 using 2M NaOH solution, left to stand for 40min, then adjusted to pH 7.0 using 2M HCl solution, and stirred until the solution was clear to obtain a dephenolized-pH-shifted co-processed mung bean protein isolate or pH-shifted mung bean protein isolate.
Example 5
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of mung bean protein isolate subjected to dephenolization-pH shift synergistic treatment, 0.02% of gallic acid, 25% of palm kernel oil, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.10% of NaCl, 0.50% of emulsifier and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 6
In the embodiment, the raw materials are prepared according to the following mass percentages:
the dephenolized-pH-shifted mung bean protein prepared in example 4 was 0.6%, palm kernel oil was 25%, sucrose was 15%, corn syrup was 5%, xanthan gum was 0.20%, guar gum was 0.12%, NaCl was 0.12%, emulsifier was 0.70%, and the balance was water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 7
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of mung bean protein isolate, 0.08% of gallic acid, 25% of palm kernel oil, 12% of sucrose, 5% of corn syrup, 0.15% of xanthan gum, 0.12% of guar gum, 0.10% of NaCl, 0.60% of emulsifier and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 8
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of mung bean protein isolate produced in example 3, 25% of palm kernel oil, 15% of sucrose, 3% of corn syrup, 0.20% of xanthan gum, 0.04% of guar gum, 0.10% of NaCl, 0.70% of emulsifier, and the balance water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 9
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of the dephenolized mung bean protein prepared in example 3, 25% of palm kernel oil, 0.004% of gallic acid, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.07% of guar gum, 0.10% of NaCl, 0.50% of an emulsifier, and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 10
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of dephenolized mung bean protein, 35% of palm kernel oil, 10% of sucrose, 4% of corn syrup, 0.18% of xanthan gum, 0.09% of guar gum, 0.14% of NaCl, 0.50% of emulsifier and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 11
In the embodiment, the raw materials are prepared according to the following mass percentages:
the pH-shifted mung bean protein isolate prepared in example 4 was 0.6%, palm kernel oil was 25%, sucrose was 10%, corn syrup was 5%, xanthan gum was 0.10%, guar gum was 0.12%, NaCl was 0.10%, emulsifier was 0.70%, and the balance was water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 12
In the embodiment, the raw materials are prepared according to the following mass percentages:
the pH-shifted mung bean protein isolate prepared in example 4 was 0.6%, palm kernel oil was 25%, sucrose was 10%, corn syrup was 5%, xanthan gum was 0.10%, guar gum was 0.12%, NaCl was 0.10%, emulsifier was 0.70%, and the balance was water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Samples were then taken and issued at a fixed rate for 5min at room temperature.
Example 13
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of the dephenolized-pH shifted synergistic mung bean protein isolate prepared in example 4, 0.02% of gallic acid, 0.02% of genipin, 25% of palm kernel oil, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.10% of NaCl, 0.50% of an emulsifier, and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 14
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of the dephenolized-pH shifted synergistic mung bean protein isolate prepared in example 4, 0.02% of gallic acid, 0.05% of genipin, 25% of palm kernel oil, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.10% of NaCl, 0.50% of an emulsifier, and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 15
In the embodiment, the raw materials are prepared according to the following mass percentages:
0.6% of the dephenolized-pH shifted synergistic mung bean protein isolate prepared in example 4, 0.02% of gallic acid, 0.1% of genipin, 25% of palm kernel oil, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.10% of NaCl, 0.50% of an emulsifier, and the balance of water.
The dephenolized-pH shifted co-processed mung bean protein isolate, sucrose, corn syrup, xanthan gum, guar gum and NaCl prepared in example 4 were dissolved in a certain amount of water at 60 ℃ and stirred until they were completely dissolved. Then adding the melted raw oil into the glycerol monolactate accounting for 2 percent of the total mass of the mixed system. The two phases are mixed, made up to 100% with water and stirred continuously until the two phases are mixed uniformly. The two phases were then mixed homogeneously at 60 ℃ and subsequently pre-emulsified at a shear rate of 13800r/min for a shear time of 2 min. The emulsion was then homogenized once at a pressure of 15/3 MPa. And (3) rapidly cooling the homogenized emulsion to 4 ℃ by using an ice water bath, and then transferring the emulsion to a constant temperature box at 4 ℃ for aging for 24h to ensure that the sample is fully crystallized. Then, the sample was taken and beaten for 5min at room temperature with ACA702 hand-held beater (ACA North American electric appliances (Zhuhai) Co., Ltd.) at 4 th.
Example 16
The aeration vegetable protein emulsions obtained in examples 5 to 15 were subjected to the measurement of the overrun factor, and the results are shown in Table 1.
TABLE 1 aeration-expansion factor of vegetable protein emulsions prepared in examples 5 to 15
The foaming capacity and the foam stability of the vegetable protein aerated emulsion prepared in the embodiment 5-15 are measured, and the measuring method is as follows:
diluting the protein solution to 1% with deionized water, placing 40mL of the diluted solution in a 100mL measuring cylinder, shearing with Ultra-Turrax18 high speed disperser at 17500r/min for 2min (shearing for 30s, stopping 30s), and recording liquid level height V0. After standing for 30min, recording the height V of the page30。
In the formula: v0And V30Foam volumes (mL) at 0min and 30min, respectively.
The measured data are recorded in fig. 2.
The emulsifying activity of the aerated vegetable protein emulsion prepared in examples 5 to 15 was measured by the following method:
the 5% protein solution was diluted 5 times with deionized water, added to rapeseed oil at 25% of the total volume and sheared for 2min with an Ultra-Turrax high speed disperser at 13500 rpm. The emulsion was quickly transferred to a 50mL beaker, 20. mu.L of the sample was taken 5mm from the bottom, 5mL of 0.1% SDS solution (251 fold dilution) was added, and after rapid mixing, the absorbance was measured at 500 nm.
In the formula: n is the dilution multiple, 251; c is the concentration of the diluted protein solution, and is 0.05 g/mL; 0.25(L/L) of oil in terms of the total volume of the system; a. the0Is the measured absorbance value.
The measured data are recorded in fig. 3.
As can be seen from fig. 1 and table 1, the foaming capacity and the overrun ratio of the aerated vegetable protein emulsion obtained in example 5 were both optimal, the foaming capacity of the aerated vegetable protein emulsion obtained in examples 13, 14 and 15 was slightly inferior and significantly higher than those of the other examples except example 5, and the dephenolizing and pH-shifting treatments provided in example 5 were able to achieve 41% and 26% improvement in the foaming capacity, respectively, while the combined use of dephenolizing and shifting treatments was 104% improvement over the case where dephenolizing and shifting treatments were not performed; in addition, the vegetable protein aerated emulsion prepared by adding genipin slightly weakens the foaming capacity compared with the vegetable protein aerated emulsion prepared by simply adding gallic acid. It is presumed that the foam forming property can be improved by dephenolization and pH shift treatment because a protein-polyphenol complex is formed, the surface activity and flexibility of protein molecules are improved, the bubble capacity is enhanced, and a stable plastic bubble structure is conveniently formed.
As can be seen from fig. 2, the addition of exogenous phenol significantly improves the foam stability, and presumably due to the addition of gallic acid, the protein is combined with the classification compound to form an adsorption layer, wherein the exogenous phenol is formed by significantly improving the foam stability of gallic acid and genipin compared with the effect of simply using gallic acid as exogenous phenol.
As can be seen from fig. 3, dephenolization and pH shift can significantly improve the emulsification activity of the mung bean protein isolate, compared with dephenolization, the influence of pH shift treatment on the emulsification activity of MPI is more significant, and the use of gallic acid as the exogenous phenol has a slightly reduced effect on the emulsification activity of the mung bean protein isolate, and compared with the embodiment in which gallic acid is used as the exogenous phenol alone, the aerated vegetable protein emulsion prepared by the embodiment in which gallic acid and genipin are used as the exogenous phenol has significantly improved emulsification activity.
As shown in FIG. 4, example 1 has the best decorative effect, forms a hard cream shape after whipping, has clean lines and stable properties, and example 3 has low viscosity after whipping, is difficult to form and is fluid. Dephenolization, pH deviation treatment and synergistic effect of dephenolization and pH deviation treatment all improve the hardness of whipping oil resistance to a certain extent, so that the cleaning of the cream grain weaving has better pattern mounting property, the use of exogenous phenol only uses gallic acid, and after genipin is added, the hard degree of pattern mounting is improved, the grain definition is greatly improved, the properties are more stable, and the pattern mounting effect is obviously improved
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A polyphenol vegetable protein aerated emulsion is characterized in that: the edible oil comprises, by weight, 10-35% of raw oil, 0.3-0.8% of vegetable protein, 8.5-20% of sweetening agent, 0.12-0.32% of polysaccharide, 0.05-0.2% of inorganic salt, 0.3-0.7% of emulsifier and 0.01-0.2% of exogenous phenol.
2. The aerated polyphenol vegetable protein emulsion of claim 1 wherein: the raw oil is palm kernel oil.
3. The aerated polyphenol vegetable protein emulsion of claim 1 wherein: the exogenous phenol is gallic acid.
4. A polyphenol vegetable protein aerated emulsion according to claim 1 characterised in that: the vegetable protein is mung bean protein isolate.
5. A polyphenol vegetable protein aerated emulsion according to claim 4 characterised in that: the vegetable protein is dephenolization-pH shift synergistic mung bean protein isolate.
6. A polyphenol vegetable protein aerated emulsion according to claim 1 characterised in that: the paint comprises the following components in parts by weight: 0.3-0.8% of vegetable protein, 0.01-0.08% of gallic acid, 0.02-0.1% of genipin, 10-35% of palm kernel oil, 5-20% of cane sugar, 1-5% of corn syrup, 0.01-1% of xanthan gum, 0.01-1% of guar gum, 0.01-1% of NaCl, 0.01-1% of emulsifier and the balance of water.
7. A polyphenol vegetable protein aerated emulsion according to claim 6 characterised in that: the paint comprises the following components in parts by weight: 0.6% of mung bean protein isolate subjected to dephenolization-pH shift synergistic treatment, 0.02% of gallic acid, 25% of palm kernel oil, 10% of sucrose, 3% of corn syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.10% of NaCl, 0.50% of emulsifier and the balance of water.
8. A preparation method of polyphenol vegetable protein aerated emulsion is characterized by comprising the following steps: the method comprises the following steps:
preparing plant protein powder: pulverizing plant to obtain vegetable protein powder;
preparing dephenolized plant protein powder: dephenolizing the vegetable protein powder;
preparing the plant protein: preparing dephenolized plant protein by using dephenolized plant powder;
and (3) pH shift treatment: carrying out pH shift treatment on the dephenolized vegetable protein to prepare dephenolized-pH shift treated vegetable protein;
compounding and mixing: mixing dephenolized-pH shifted vegetable protein, exogenous phenol, raw oil, a sweetening agent, a stabilizing agent, polysaccharide and water;
adding an emulsifier: adding an emulsifier and uniformly mixing;
emulsification: emulsifying the mixed solution;
crystallizing and foaming, and crystallizing and foaming the emulsified mixed solution.
9. The method of making a polyphenol vegetable protein aerated emulsion as in claim 8 wherein: in the pH shift treatment, the pH shift treatment is to adjust the pH to be alkaline and then to adjust the pH to be neutral.
10. The method of making a polyphenol vegetable protein aerated emulsion as in claim 8 wherein: in the preparation of the dephenolized vegetable protein, the dephenolization is to uniformly mix the mung bean protein isolate and an organic solvent, wherein the organic solvent comprises one or more of methanol, acetone and ethanol.
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