CN114098068A - Dispersoid and application thereof in protein gel food - Google Patents
Dispersoid and application thereof in protein gel food Download PDFInfo
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- CN114098068A CN114098068A CN202111444484.5A CN202111444484A CN114098068A CN 114098068 A CN114098068 A CN 114098068A CN 202111444484 A CN202111444484 A CN 202111444484A CN 114098068 A CN114098068 A CN 114098068A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Manufacturing & Machinery (AREA)
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- Dispersion Chemistry (AREA)
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Abstract
The invention provides a dispersoid and application thereof in protein gel food. Through compounding the chlorella powder and the milk powder as the dispersoid, when the dispersoid forms a colloid in water, protease contained in the chlorella powder is cooperated with substances such as sodium caseinate in the milk powder, so that the whole protein system forms a special gel structure, the dispersoid of animal polysaccharide added in the existing protein gel food can be replaced, and the protein gel food containing the dispersoid is obtained. The dispersoid is used for preparing protein gel food, and the high molecular organic polymer is formed by compounding the dispersoid with soybean protein isolate or chickpea protein to form gel, so that the obtained protein gel food can still keep the original shape after pasteurization and can be preserved at normal temperature.
Description
Technical Field
The invention relates to the field of food, and relates to a dispersoid and application thereof in protein gel food.
Background
Protein gel food is one of the foods which are popular in recent years because of its rich nutrition and unique taste, and among them, food such as soy protein isolate products and mousse is common. Many protein gel food products require the addition of a colloid for thickening and shaping purposes in order to achieve a desired and unique mouthfeel, and are prepared by adding a colloid prepared from an animal polysaccharide (e.g., gelatin, agar, etc.) as a dispersoid, such as mousse. On one hand, when the dispersoid is applied, substances such as whipped cream, butter, condensed milk and the like are often added to achieve better forming and product stabilizing effects, and the process is more complex; on the other hand, animal polysaccharides are generally not high-temperature resistant, so when animal polysaccharides exist in the protein gel product, high-temperature sterilization can cause the animal polysaccharides to be heated and melted, and texture change can be caused after re-cooling, so that sterilization treatment cannot be performed, the animal polysaccharides can only be stored at a low temperature of 0-5 ℃, and the quality guarantee period is extremely short.
However, in view of the above limitations, there is no method for replacing animal polysaccharide dispersoids with a dispersant, and no good method for sterilizing the protein gel product at high temperature.
Disclosure of Invention
For the above reasons, one of the objectives of the present invention is to provide a dispersoid which can replace the dispersoid added in the existing protein gel products and achieve the same technical effect; the other purpose of the invention is to provide the application of the dispersoid in a protein gel product, and obtain another protein gel product containing the dispersoid; the third object of the present invention is to prepare a protein gel product which retains its form after pasteurization and is convenient for storage at room temperature.
In order to achieve one of the above purposes, the first technical scheme adopted by the invention is as follows:
a dispersoid comprising
0.2-1 part of chlorella powder;
25-40 parts of milk powder;
further, the milk powder is animal protein milk powder.
In order to achieve the second objective, the second technical solution of the present invention is:
use of a dispersoid in the preparation of a protein gel food.
Furthermore, the protein gel food comprises protein powder and dispersoid, wherein the dispersoid comprises 0.2-1 part by weight of chlorella powder and 25-40 parts by weight of milk powder.
Furthermore, the addition amount of the dispersoid accounts for 25-50% of the total weight of the protein powder in parts by weight.
In order to achieve the third objective, a third technical solution of the present invention is:
a method for preparing a protein gel food product comprising:
mixing the protein powder, the dispersoid and water, and chopping the mixture at a high speed for the first time to obtain a material I;
adding auxiliary materials into the first material, and performing high-speed chopping and mixing for the second time to obtain a second material;
placing the second material in a mold for sealing, and placing in a thermostat for molding to obtain a first primary product;
sterilizing the first primary product to obtain a finished product;
the dispersoid comprises 0.2-1 part by weight of chlorella powder and 25-40 parts by weight of milk powder;
further, the protein powder: dispersoid: water: the proportion of the auxiliary materials is (2-4): 1: (15-25): (1-2);
further, the protein powder is soybean protein isolate and/or chickpea protein;
further, the first high-speed chopping time is 4-8min, and the second high-speed chopping time is 4-9 min.
The invention has the following beneficial effects:
1. according to the application, the chlorella powder and the milk powder are compounded to serve as the dispersoid, when the dispersoid is dispersed in water, the protease contained in the chlorella powder is cooperated with substances such as sodium caseinate in the milk powder, so that the whole protein system forms a special gel structure, the protein gel food which mostly takes animal polysaccharide as the dispersoid in the prior art can be replaced, and the effects of thickening, forming and stabilizing the form of the protein gel food are achieved.
2. The dispersoid disclosed by the application is applied to protein gel food to obtain the protein gel food containing the dispersoid.
3. The dispersoid obtained by the application is used for preparing the protein gel food, and the high molecular organic polymer is formed by compounding the colloid material and the isolated soy protein or the chickpea protein or the combination thereof to form the gel, so that the obtained protein gel food has a stable structure.
Drawings
FIG. 1 is a protein gel food product prepared in example 2;
FIG. 2 is a protein gel food product prepared in example 3;
FIG. 3 is a protein gel food product prepared in example 4;
FIG. 4 is a protein gel food product prepared in comparative example 1;
FIG. 5 is a protein gel food product prepared in comparative example 2;
FIG. 6 is a protein gel food product prepared in comparative example 3;
FIG. 7 is a protein gel food product prepared in comparative example 4;
fig. 8 is a protein gel food prepared in comparative example 5.
Detailed Description
The solution of the invention will be explained below with reference to the embodiments and the description of the figures. It will be understood by those skilled in the art that the following examples and description of the drawings are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples are given for the particular techniques or conditions, according to the techniques or conditions described in the literature in the field or according to the product description. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
In the preparation process of protein gel food, animal polysaccharide is often required to be added as dispersoid for the needs of forming and stabilizing products, colloid is formed in the whole protein gel system to play the roles of promoting the protein gel food to form, thickening and improving the stability of the products, but when the dispersoid is applied, substances such as whipped cream, butter, condensed milk and the like are often required to be added to achieve better effects of forming and stabilizing the products, and the process is more complex.
The dispersoid disclosed by the application consists of chlorella powder and milk powder, and when the dispersoid is dissolved in water, protease contained in the chlorella powder is cooperated with substances such as sodium caseinate in the milk powder, so that the whole protein system forms a special gel structure, and the dispersoid can replace animal polysaccharide dispersoids used in the preparation of the existing protein gel food.
For example, the milk powder needs to be animal protein milk powder, because the casein content in the animal protein milk powder is high, the casein can be cooperated with protease contained in the chlorella powder to form a special gel structure.
Further, the animal milk powder used in the present application is a commercially available conventional product, such as: common artificial milk powder, goat milk powder and the like are sold in the market.
The gel properties of the colloids formed by conventional animal polysaccharides as dispersoids and the colloids formed by the dispersoids of the present application are verified by the examples below.
Example 1 comparison of gel characteristics
The animal polysaccharide dispersions commonly used in commercial mousse products were selected: agar, gelatin, and powdered chlorella powder and milk (0.2 parts of chlorella powder, 25 parts of Weiersin instant milk powder, 0.6 parts of chlorella powder, 32 parts of Weiersin instant milk powder, 1 part of chlorella powder and 40 parts of Weiersin instant milk powder) are used as dispersoids, water with the mass being 20 times that of the dispersoids is respectively added, the dispersoids are placed in a 10 ℃ constant temperature incubator for 16-18h, and then a texture analyzer is used for measuring the gel strength of the colloid.
The measurement parameters were as follows: the probe is P/0.5R, and the testing speed is 1 mm/s. The gel strength is the maximum pressure that the probe can bear when pressing the colloid for 4mm, and the test results are shown in table 1:
TABLE 1 gel strength of different colloids
From the above, it can be seen that the gel strength of the colloid obtained by the dispersoid of the present invention is not much different from the gel strength of the colloid obtained by using animal polysaccharides such as agar and gelatin as dispersoids in the prior art, so that the dispersoid obtained in the present invention can equivalently replace the traditional animal polysaccharides to be used as the dispersoids for preparing the colloid in the preparation of protein gel food.
Based on the analysis of the gel strength of the dispersoid of the application, the dispersoid of the application is used for preparing the protein gel food, and the protein gel food taking the animal polysaccharide as the dispersoid can be completely replaced by the existing protein gel food, so that another protein gel food containing the dispersoid of the application is obtained.
It should be noted that, in order to achieve the above purpose, the protein gel food containing the dispersoid of the application can be obtained only by replacing the dispersoid of the application with the conventional protein gel food dispersoid prepared by the prior art.
Animal polysaccharide generally does not resist high temperature, so when animal polysaccharide exists in the protein gel product, high-temperature sterilization can cause the animal polysaccharide to be heated and melted, and texture change can be caused after recooling, so that sterilization treatment cannot be carried out, the animal polysaccharide can only be stored at low temperature of 0-5 ℃, and the quality guarantee period is extremely short.
When the protein powder is soybean protein isolate or chickpea protein or combination thereof, the dispersoid can be compounded into gel in a dispersion system to form a high molecular organic polymer, so that the obtained protein gel food has a stable structure.
For example, the auxiliary materials described herein are those that change mouthfeel and flavor during the process of making the mousse, such as: white granulated sugar, soybean oil, various fruit sauces, biscuit pieces and the like.
For example, the high chopping rate described herein is ≧ 3000 rpm.
The following examples will specifically disclose the specific preparation method of the protein gel food of the present application.
Example 2
Preparation of protein gel food
1. Mixing 3kg of soybean protein isolate, 1kg of dispersoid (example 1- ② dispersoid comprising 0.6 parts of chlorella powder and 32 parts of Viburnum powder) and 20kg of water, chopping for 6min at high speed for the first time, wherein the chopping speed is 3000 rpm;
2. adding 0.75kg of soybean oil and 0.75kg of white granulated sugar into the material chopped at the high speed for the first time, and chopping at the high speed of 3000rpm for 6min for the second time;
3. placing the material chopped and mixed for the second time in a mold, sealing, placing in a thermostat at 55 ℃, and forming for 2.5 hours;
4. pasteurizing at 85 deg.C for 18min after molding to obtain the final product.
Example 3
Preparation of protein gel food
1. Mixing 2kg of chickpea protein, 1kg of dispersoid (example 1-the dispersoid comprises 0.6 part of chlorella powder and 32 parts of Vilsberg instant milk powder) and 15kg of water, and chopping for 4min at a high speed of 3500rpm for the first time;
2. adding 1kg of biscuit pieces into the material subjected to the first high-speed chopping, and chopping for 4min at a chopping speed of 3500 rpm;
3. placing the material chopped and mixed for the second time in a mold, sealing, placing in a thermostat, and forming for 2 hours at 50 ℃;
4. pasteurizing at 80 deg.C for 15min after molding to obtain the final product.
Example 4
Preparation of protein gel food
1. Mixing 2kg of isolated soy protein, 2kg of chickpea protein, 1kg of dispersoid (example 1- ② dispersoid containing 0.6 part of chlorella powder and 32 parts of Viburnum instant milk powder) and 25kg of water, chopping for 8min at high speed for the first time, wherein the chopping speed is 4000 rpm;
2. adding 2kg of blueberry jam into the material chopped at the first high speed, and chopping at the second high speed for 9min at the chopping speed of 4000 rpm;
3. placing the material chopped and mixed for the second time in a mold, sealing, placing in a thermostat at 60 ℃, and forming for 3 hours;
4. and carrying out pasteurization at 90 ℃ for 20min after forming to obtain a finished product.
Comparative example 1
The preparation method of the protein gel food is the same as that of example 2, except that the dispersoid is changed into gelatin.
Comparative example 2
The preparation method of the protein gel food is the same as that of example 2, except that the soy protein isolate is changed into soy milk powder.
Comparative example 3
The preparation method of the protein gel food is the same as that in example 2, except that the isolated soy protein is changed to pea protein powder.
Comparative example 4
A protein gel food was prepared in the same manner as in example 2, except that only milk powder was added to the dispersion.
Comparative example 5
The preparation method of the protein gel food is the same as that of example 2, except that only chlorella powder is added to the dispersoid.
Test example 1 Molding experiment
In the traditional protein gel food taking animal polysaccharide (such as gelatin) as dispersoid, because the animal polysaccharide per se can not resist high temperature, the protein gel food can not be formed due to the change of texture after sterilization.
The test method comprises the following steps: in this test, the protein gel food prepared in examples 2 to 4 and comparative examples 1 to 4 was cooled, demolded, and the shape was observed to obtain a molding result.
The experimental results are as follows: see figures 1-8.
And (4) analyzing results:
FIG. 1 is a graph of a protein gel food prepared in example 2 by using soy protein isolate as a raw material and adding a dispersoid of the present application, FIG. 2 is a graph of a protein gel food prepared in example 3 by using chickpea protein as a raw material and adding a dispersoid of the present application, FIG. 3 is a graph of a protein gel food prepared in example 4 by using soy protein isolate and chickpea protein as raw materials and adding a dispersoid of the present application; from the results of examples 2-4, it can be seen that the protein gel food obtained by adding the dispersions of the present application to soy protein isolate or chickpea protein or both can retain their original form after pasteurization.
FIG. 4 shows a protein gel food prepared in comparative example 1, which is prepared by using soy protein isolate as a raw material and adding animal polysaccharides (gelatin) as a dispersoid; as can be seen by comparing example 2 with comparative example 1, the addition of conventional animal polysaccharides as dispersoids does not enable the formation of protein gel products after pasteurization.
FIG. 5 shows a protein gel food prepared in comparative example 2 by using soybean milk powder as a raw material and adding a dispersoid of the present application, and FIG. 6 shows a protein gel food prepared in comparative example 3 by using pea protein as a raw material and adding a dispersoid of the present application; it can be seen from the comparison of examples 2-4 with comparative examples 2-3 that the protein gel food can be shaped after pasteurization only with the addition of soy protein isolate or chickpea protein or a combination of both, in addition to which other proteins may affect the shaping effect.
FIG. 7 shows a protein gel food prepared in comparative example 4, which is prepared using soy protein isolate as a raw material and only milk powder as a dispersoid, and FIG. 8 shows a protein gel food prepared in comparative example 5, which is prepared using soy protein isolate as a raw material and only chlorella powder as a dispersoid; in example 2, as compared with comparative examples 4-5, it can be seen that only when the dispersion is formed by the milk powder and the chlorella powder, the protease in the chlorella powder is combined with sodium caseinate in the milk powder, and the like, so that the obtained protein gel food can be molded, and only one of the protease and the sodium caseinate affects the molding effect.
Finally, it should be noted that: the above embodiments and drawings are only for illustrating the technical solutions of the present invention and are not limited thereto; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A dispersoid which is characterized by comprising the following components in parts by weight
0.2-1 part of chlorella powder;
25-40 parts of milk powder.
2. The dispersion of claim 1, wherein the milk powder is an animal protein milk powder.
3. Use of a dispersion according to claim 1 or 2 for the preparation of a protein gel food product.
4. The use of claim 3, wherein the protein gel food comprises protein powder and dispersoid, and the dispersoid comprises 0.2-1 part by weight of chlorella powder and 25-40 parts by weight of milk powder.
5. The use of claim 4, wherein the amount of dispersoid added is 25-50% of the total weight of the protein flour.
6. A method for preparing a protein gel food, comprising:
mixing the protein powder, the dispersoid and water, and chopping the mixture at a high speed for the first time to obtain a material I;
adding auxiliary materials into the first material, and performing high-speed chopping and mixing for the second time to obtain a second material;
placing the second material in a mold for sealing, and placing in a thermostat for molding to obtain a first primary product;
sterilizing the first primary product to obtain a finished product;
the dispersoid comprises 0.2-1 part by weight of chlorella powder and 25-40 parts by weight of milk powder.
7. The method of claim 6, wherein the protein powder is: dispersoid: water: the proportion of the auxiliary materials is (2-4): 1: (15-25): (1-2).
8. The method according to claim 6 or 7, wherein the protein powder is soy protein isolate and/or chickpea protein.
9. The use according to claim 6, wherein the first high-speed chopping time is 4-8min and the second high-speed chopping time is 4-9 min.
10. Use according to claim 6, wherein the forming temperature is 50-60 ℃ and the time is 2-3 h.
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