CN114747652A - Peanut protein pie rich in dietary fiber and preparation method thereof - Google Patents
Peanut protein pie rich in dietary fiber and preparation method thereof Download PDFInfo
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Classifications
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- 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
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a peanut protein pie rich in dietary fibers and a preparation method thereof, and relates to the technical field of food processing. The peanut protein pie rich in dietary fiber comprises the following raw materials in parts by weight: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of linseed powder, 0.3-1 part of transglutaminase and 7-9 parts of oat. The peanut protein pie rich in dietary fibers adopts peanut protein powder as a main raw material, has no beany flavor and is fine and smooth in taste; the peanut protein has good water retention, is beneficial to reducing the water addition amount and reduces the manufacturing cost of ice water. Furthermore, the invention balances the amino acid defects of peanut protein by adding the isolated soy protein powder, the oat and the flaxseed powder, improves the gel performance and the product texture, has simple and clean labeling and no beany flavor, and endows the peanut with fresh and sweet taste and the oat with chewing feeling.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a peanut protein pie rich in dietary fiber and a preparation method thereof.
Background
The existing protein gel product takes soy protein isolate as a main component, but because the soy protein has natural beany flavor and is difficult to accept by many consumers, the product needs to be processed by marinating and other processes to remove the beany flavor, and the energy consumption and the consumption of the link are high; secondly, the addition of the seasoning complicates the product labeling and does not meet the trend of green healthy food. In addition, the existing peanut protein dried bean curd is processed by adopting double-helix high-moisture equipment, the purchase and maintenance cost of the equipment is high, the production cost and the production difficulty are increased, and the produced gel product has high hardness and low delicate feeling. Therefore, in order to avoid adding a redundant deodorization process, equipment purchase and maintenance cost, the formula and the process of the protein gel product are adjusted.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a peanut protein pie rich in dietary fiber and a preparation method of the peanut protein pie rich in dietary fiber.
The invention is realized by the following steps:
in a first aspect, the invention provides a peanut protein pie rich in dietary fiber, which comprises the following raw materials in parts by weight: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of linseed powder, 0.3-1 part of transglutaminase and 7-9 parts of oat.
In an alternative embodiment, the mass ratio of the peanut protein powder to the soy protein isolate is 1.5-2.5: 1.
in an alternative embodiment, the water is added in an amount of 72-74%, preferably 73% of the total mass of the peanut protein powder, the soy protein isolate and the water.
In an alternative embodiment, the linseed meal is added in an amount of 2 to 5%, preferably 3%, of the total mass of the peanut protein powder, the soy protein isolate, the water, the vegetable oil and the linseed meal.
The oat is prepared by soaking dry oat in boiling water for 20-40min and draining, and the mass ratio of the oat to the dry oat is 7-9: 5.
In an alternative embodiment, the dry oats are added in an amount of 5-7%, preferably 6% of the total mass of the peanut protein flour, the soy protein isolate, the water, the vegetable oil, the flaxseed meal and the transglutaminase.
In alternative embodiments, the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil, and linseed oil; preferably, the vegetable oil is peanut oil.
In a second aspect, the present invention provides a method for preparing a peanut protein pie rich in dietary fiber, which comprises mixing the raw materials of the peanut protein pie rich in dietary fiber according to any one of the above embodiments to obtain a chopped material, and feeding the chopped material into a mold for heating, demolding and baking to obtain the peanut protein pie.
In an alternative embodiment, mixing the raw materials comprises: chopping and mixing the peanut protein powder, the soybean protein isolate and the water uniformly at the stirring speed of 3000-3500r/min, and chopping and mixing for 4-6min at the stirring speed of 3000-3500 r/min; then adding the vegetable oil, and chopping for 2-4min at the stirring speed of 3000-3500 r/min; then adding the linseed powder, the transglutaminase and the oat, and continuously chopping for 1-2min at the stirring speed of 3000-3500r/min to obtain a chopped material;
preferably, the mold-in heating comprises: placing the chopped and mixed material in a mould and placing for 1-2h at the temperature of 54-56 ℃;
preferably, the demolding bake comprises: cutting the blank demoulded from the mould into blocks, and baking for 10-20min at the temperature of 60-80 ℃;
preferably, the blank is turned over 1-2 times during baking.
In an alternative embodiment, after the de-molding bake, a package sterilization step is further included: cooling the product to room temperature after baking, vacuumizing, and sterilizing for 25-35min at the temperature of 110-120 ℃ and the pressure of 0.15-0.2 MPa.
The invention has the following beneficial effects:
the peanut protein pie rich in dietary fibers adopts peanut protein powder as a main raw material, compared with the traditional protein gel product, the peanut protein pie has no beany flavor and fine taste, does not need seasoning and marinating for removing the beany flavor, does not need high-moisture extrusion equipment and the like, and saves energy loss and production cost; the peanut protein has good water binding capacity, and after the peanut protein powder is used as a main raw material, the water addition amount is further reduced, and the ice water production cost is reduced. Furthermore, the invention adds the isolated soy protein powder, the oat and the linseed powder on the basis of the peanut protein powder. The peanut protein powder is fresh and sweet in taste and good in water retention, but the content of lysine, threonine and methionine of the peanut protein is low, and the gel property is weak; the three auxiliary materials of the soybean protein isolate powder, the oat and the linseed powder balance the amino acid defect of the peanut protein, the gel properties of the three auxiliary materials are good, and the product texture is improved. Meanwhile, the linseed powder can also replace binding food additives such as modified starch and the like, so that the product label is cleaned, and the nutritional value of the protein pie is enriched. According to the invention, after the raw materials are chopped and mixed, the mixture is placed in an environment of 55 ℃ and stands for 1h to achieve good hardness and elasticity, and other protein gel products at least need to react for 2h, and more need to react for more than 10 h. Therefore, the invention enhances the process continuity, saves the energy consumption and improves the production speed.
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 embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a bar chart showing the effect of the addition ratio of protein powder on the sensory quality of a protein pie, which is provided in the test example 1 of the present application;
FIG. 2 is a bar graph of the effect of the amount of ice water added on the sensory quality of the pasta protein provided in test example 2 of the present application;
FIG. 3 is a bar graph of the effect of the addition of flaxseed meal on the sensory quality of a pasta dish as provided in test example 3 of the present application;
FIG. 4 is a bar graph of the effect of flaxseed meal and modified starch as binders on sensory quality of a pasta product according to test example 3 of the present application;
FIG. 5 is a bar graph showing the effect of transglutaminase reaction conditions on sensory quality of a protein pie, according to test example 4 of the present application;
FIG. 6 is a bar graph of the effect of oat addition on sensory quality of a pasta product provided in test example 5 of the present application;
FIG. 7 is a bar graph of the impact of oat addition on sensory quality of a pasta product as provided in test example 6 of the present application;
FIG. 8 is a bar graph of the effect of baking time on sensory quality of a pasta product as provided in test example 6 of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
The invention provides a peanut protein pie rich in dietary fiber, which comprises the following raw materials in parts by weight: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of linseed powder, 0.3-1 part of transglutaminase and 7-9 parts of oat.
The peanut protein powder is white in color, has the unique faint scent of peanuts, completely retains the nutrient components in the peanuts, is rich in a large amount of essential amino acids, vitamins, trace elements and mineral substances, has less anti-nutritional factor content than soybean protein, is easy to digest and absorb by human bodies, and is a natural nutrient with low sugar, low fat, zero cholesterol and high nutritional value. Peanut protein has poor gel property, so that the application of the peanut protein in food gel products is limited.
The soybean protein is a plant protein, the amino acid composition of which is similar to that of milk protein, and the soybean protein is a complete plant protein. Research shows that the risk of cardiovascular and cerebrovascular diseases can be reduced by taking 25g of soybean protein every day. Because the content of lysine in the soy protein isolate is high and the product has good gelling property, the soy protein isolate can balance the content of amino acid and improve the quality and texture of the product when being added into food.
Through compounding peanut albumen powder and soy protein isolate in this application to with peanut albumen powder as the main material, with soy protein isolate as auxiliary protein, the mass ratio of peanut albumen powder and soy protein isolate is 1.5-2.5: 1. compared with the traditional protein gel product, the invention has no beany flavor and delicate taste, does not need seasoning and marinating to remove the beany flavor, does not need high-moisture extrusion equipment and the like, and saves energy consumption and production cost; the peanut protein has good water binding capacity, and after the peanut protein powder is used as a main raw material, the water addition amount is further reduced, and the ice water production cost is reduced. The peanut protein has low content of lysine, threonine and methionine, so the gel property is weak; therefore, the soybean protein isolate with good gelling property is compounded, so that the gelling property of the peanut protein pie rich in dietary fibers is improved.
The water is used for mixing the raw materials and forming a chopping material with better fluidity so as to enter a die. The water in this application is ice water, ice: water 3: and 7, chopping ice blocks into ice sand at a high speed at the water temperature of 4 ℃, mixing the ice blocks and the ice sand in proportion, and adding the mixture into the chopping pot. The adding amount of water accounts for 72-74%, preferably 73% of the total mass of the peanut protein powder, the soybean protein isolate and the water.
The vegetable oil is used for playing roles of emulsifying, locking water and refining mouthfeel, and in the application, the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil; preferably, the vegetable oil is peanut oil. Peanut oil is selected for use in the application, so that the peanut flavor of the peanut protein pie rich in dietary fibers can be further improved, and the peanut flavor is stronger.
The main components of the flax seeds are fat, protein and dietary fiber, at present, the flax seeds are mainly used for squeezing oil, the content of protein which is a byproduct after oil squeezing is more than 35 percent, the composition and the proportion of amino acid of the flax seeds meet the requirement of WHO/FAO for regulating the amino acid mode required by human bodies, and each 100g of the flax seeds contain 27.3g of the dietary fiber, thereby being a high-quality plant protein source. Studies have shown that a tablespoon of flaxseed contains 3800 mg of omega three fatty acids, corresponding to 10 times that of deep sea fish oil. Flax seed powder can form sticky liquid after mixing with the water of certain proportion, has the effect of gluing, and this application adopts flax seed powder to replace traditional bonding class food additive, and the product label is green clean, has richened the nutritive value of albumen group, and this application adopts flax seed powder to carry out the gel simultaneously, and the gel process is showing and is reducing, is favorable to promoting production efficiency. The addition amount of the linseed powder accounts for 2-5%, preferably 3% of the total mass of the peanut protein powder, the soybean protein isolate, the water, the vegetable oil and the linseed powder.
Transglutaminase is an enzyme that catalyzes transacylation, resulting in covalent cross-linking between proteins (or polypeptides). The modified protein can catalyze the crosslinking among proteins to modify the proteins, and the plasticity, water retention, water solubility and functionality of the modified protein are improved; protecting lysine in food from various chemical reactions.
Oat is honored as "noble" in the natural dietary fiber family, beta-glucan content in the oat seed grain is the highest in cereal crops, has reached 3.0% -6.0%, and the food and drug administration FDA points out that the dietary contains more than 3g beta-glucan per day or eating oat with low fat can reduce the blood lipid content, and can reduce the incidence of cardiovascular disease. The oat starch has good gel property, so that the food has a smooth, compact and creamy structure, and the texture and mouthfeel of the food can be improved. Through adding oat in this application, not only can strengthen the dietary fiber content of the peanut protein pie who is rich in dietary fiber, can also promote the texture and the taste of product simultaneously. In the application, the oat is prepared by soaking dry oat in boiling water for 20-40min and draining, and the mass ratio of the oat to the dry oat is 7-9: 5. The addition amount of the dry oat accounts for 5-7%, preferably 6% of the total mass of the peanut protein powder, the soybean protein isolate, the water, the vegetable oil, the linseed powder and the transglutaminase.
In addition, the invention also provides a preparation method of the dietary fiber-rich peanut protein pie, which comprises the steps of mixing the raw materials of the dietary fiber-rich peanut protein pie to obtain a chopped material, feeding the chopped material into a die for heating, demoulding and baking to obtain the dietary fiber-rich peanut protein pie.
Specifically, the method comprises the following steps:
s1, mixing the raw materials: firstly, chopping and mixing the peanut protein powder, the soybean protein isolate and water uniformly at the stirring speed of 3000-3500r/min, and chopping and mixing for 4-6min at the stirring speed of 3000-3500 r/min; then adding vegetable oil, and chopping for 2-4min at the stirring speed of 3000-; adding flaxseed powder, transglutaminase and oat, and chopping at 3000-3500r/min for 1-2min to obtain chopped material;
s2, the step of mold entering heating comprises the following steps: placing the chopped material in a mold, and placing for 1-2h at 54-56 deg.C;
s3, demolding and baking, including: cutting the blank demoulded from the mould into blocks, and baking for 10-20min at 60-80 ℃; the cut blanks were turned over 1-2 times during baking.
S4, packaging and sterilizing: cooling the product to room temperature after baking, vacuumizing, and sterilizing for 25-35min at the temperature of 110-120 ℃ and the pressure of 0.15-0.2 MPa.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a peanut protein pie rich in dietary fibers, and the preparation method comprises the following steps:
s1, chopping and mixing the raw materials into a die:
the raw material chopping method comprises the following three steps: firstly, placing 12kg of peanut protein powder, 6kg of soybean protein isolate and 48kg of ice water mixture into a chopping pot, chopping and mixing at a low speed until the mixture is uniformly mixed, and chopping and mixing for 5min at a stirring speed of 3200 r/min; secondly, 12kg of peanut oil is added, and chopped and mixed for 3min at the stirring speed of 3200 r/min; thirdly, adding 2.4kg of flaxseed powder (the flaxseeds are crushed into powder at a high speed), 0.6kg of transglutaminase and 8kg of oats (about 5kg of dry oats are soaked in boiling water for 30min and then drained), chopping for 1min at a stirring speed of 3200r/min, and finally obtaining a chopped material and filling the chopped material into a mold;
s2, mold entering and heating:
placing the die with the chopped and mixed material in an environment with the temperature of 55 ℃ for 1 h;
s3, demolding and baking:
taking out the mixture from the mold, cutting into strips according to the ratio of length, width and height of 6 x 4 x 1.5, baking at 70 deg.C for 20min, turning over the product at 10min and 18min, and baking.
S4, packaging and sterilizing:
cooling to room temperature after baking, vacuumizing, and sterilizing in a sterilizing pot at 115 deg.C and 0.18MPa for 30 min.
Examples 2 to 3
Examples 2-3 are essentially the same as example 1, except that the ratio of protein powder is different:
in example 2, the protein powder included 14.4kg of peanut protein powder and 7.2kg of soy protein isolate (i.e., peanut protein powder: soy protein isolate ═ 1.5: 1);
in example 3, the protein powder included 12.9kg of peanut protein powder and 5.1kg of soy protein isolate.
Example 4
The embodiment provides a peanut protein pie rich in dietary fibers, and the preparation method comprises the following steps:
s1, cutting and mixing raw materials into a die:
the raw material chopping method comprises the following three steps: firstly, placing 10kg of peanut protein powder, 5kg of soybean protein isolate and 45kg of ice water mixture into a chopping pot, chopping and mixing the mixture at a stirring speed of 3200r/min until the mixture is uniformly mixed, and chopping and mixing the mixture for 4min at a stirring speed of 3200 r/min; secondly, adding 10kg of peanut oil, and chopping for 2min at a stirring speed of 3200 r/min; thirdly, adding 1.4kg of flaxseed powder (the flaxseeds are crushed into powder at a high speed), 0.4kg of transglutaminase and 7kg of oats (about 4kg of dry oats are soaked in boiling water for 30min and then drained), chopping for 1min at a stirring speed of 3200r/min, and finally obtaining a chopped material and filling the chopped material into a mold;
s2, mold entering and heating:
placing the die with the chopped and mixed material in an environment at 54 ℃ for 2 hours;
s3, demolding and baking:
taking out the mixture from the mold, cutting into strips according to the ratio of length, width and height of 6 x 4 x 1.5, baking at 80 deg.C for 15min, turning over the product at 7min and 12min, and baking.
S4, packaging and sterilizing:
cooling to room temperature after baking, vacuumizing, and sterilizing in a sterilizing pot at 110 deg.C and 0.2MPa for 35 min.
Example 5
The embodiment provides a peanut protein pie rich in dietary fibers, and the preparation method comprises the following steps:
s1, chopping and mixing the raw materials into a die:
the raw material chopping method comprises the following three steps: firstly, placing 15kg of peanut protein powder, 7kg of soybean protein isolate and 50kg of ice water mixture into a chopping pot, chopping and mixing the mixture at a stirring speed of 3200r/min until the mixture is uniformly mixed, and chopping and mixing the mixture for 6min at a stirring speed of 3200 r/min; secondly, 15kg of peanut oil is added, and chopped and mixed for 4min at the stirring speed of 3200 r/min; thirdly, adding 3kg of flaxseed powder (crushed flaxseeds into powder at a high speed), 0.8kg of transglutaminase and 9kg of oats (about 6kg of dry oats are soaked in boiling water for 30min and then drained), chopping for 1min at a stirring speed of 3200r/min, and finally obtaining a chopped material and filling the chopped material into a mold;
s2, mold entering and heating:
placing the die with the chopped and mixed material in an environment at 56 ℃ for 1 h;
s3, demolding and baking:
taking out the mixture from the mold, cutting into strips according to the ratio of length, width and height of 6 x 4 x 1.5, baking at 60 deg.C for 20min, turning over the product at 10min and 18min, and baking.
S4, packaging and sterilizing:
cooling to room temperature after baking, vacuumizing, and sterilizing in a sterilizing pot at 120 deg.C and 0.15MPa for 25 min.
Comparative examples 1 to 5
Comparative examples 1 to 5 are substantially the same as example 1 except that the selection and proportion of the protein powder are different, and the protein powder in example 1 comprises 12kg of peanut protein powder and 6kg of soy protein isolate;
in comparative example 1, the protein powder included 10.5kg of peanut protein powder, 4.5kg of soy protein isolate, and 3kg of gluten (i.e., peanut protein powder: soy protein isolate: gluten 7:3: 2).
In comparative example 2, the protein powder included 10.8kg of peanut protein powder, 3.6kg of soy protein isolate and 3.6kg of gluten (i.e., peanut protein powder: soy protein isolate: gluten 6:2: 2).
In comparative example 3, the protein powder included 10.8kg of peanut protein powder, 5.4kg of soy protein isolate, and 1.8kg of gluten (i.e., peanut protein powder: soy protein isolate: gluten 6:3: 1).
In comparative example 4, the protein powder included 9kg of peanut protein powder, 7.2kg of soy protein isolate, and 1.8kg of gluten (i.e., peanut protein powder: soy protein isolate: gluten 5:4: 1).
In comparative example 5, the protein powder included 3.6kg of peanut protein powder and 14.4kg of soy protein isolate (i.e., peanut protein powder: soy protein isolate: 1: 4).
Test examples
The quality of the peanut protein pie obtained in each example and each comparative example is evaluated by sensory evaluation of each example and each comparative example according to the final score, the sensory evaluation standard refers to table 1, 10 persons with good sensory judgment capability and food-related professional background testers are selected for each test to perform sensory evaluation on the following products, and mutual discussion in the evaluation process is forbidden. The experiment was repeated 3 times and the average was taken.
TABLE 1 peanut protein pie sensory Scoring criteria
1. Protein powder ratio test
The products provided in example 1 and comparative examples 1-5 are scored according to the sensory scoring standard of the peanut protein pie shown in table 1, and the experimental result is shown in fig. 1, wherein when the peanut protein powder is added too much and the soybean protein powder is too little, the texture of the peanut protein pie is loose, and the elasticity and hardness of the peanut protein pie are weak; peanut protein powder: when the soybean protein powder is 6:3, the texture and the taste of the protein pie are good; when no vital gluten is added, the elasticity of the product is increased, and the flavor is more fresh and sweet. Therefore, the wheat gluten is discarded, the optimal proportion of the peanut protein powder and the soybean protein powder is determined, and the ratio of the peanut protein: soy protein 6: 3. In addition, as can be seen from the data of comparative example 5, when the amount of the soybean protein powder is greater than that of the peanut protein powder, the elasticity and hardness are moderate, the beany flavor is heavy, the subsequent beany flavor removal is needed, the process complexity is increased, and the sensory score is reduced. It is fully demonstrated that the peanut protein powder and the soybean protein powder according to the application are 1.5-2.5: 1, the product with good quality and high sensory score can be obtained, and when the product exceeds the range or other protein powder is selected to be matched with peanut protein powder, the product quality and the sensory score of the application cannot be obtained.
2. Test of amount of Ice Water added
The protein powder was tested by changing the amount of ice water added based on example 1 to 71%, 72%, 73%, 74%, and 75%, respectively. The results are shown in FIG. 2: the adding amount of the ice water is 73%, the obtained product is good in quality and highest in sensory score, and the good product quality and sensory score are also obtained by 72% and 74% in the range of the application, when the adding amount of the ice water is out of the range of the application, for example, when the adding amount of the ice water is 71%, the materials are not uniformly chopped, the mixture is difficult to enter a mold, and the taste of the product is not fine; when the water addition amount is 75%, the texture is soft, the product is difficult to form, and more water is accumulated in the finished product; therefore, the adding amount of the ice water accounts for 72-74% of the total mass of the peanut protein powder, the soybean protein isolate and the water, and the optimal adding amount is 73%. When the ice water addition amount exceeds the range of the ice water addition amount, the product quality is poor, and the sensory score is poor.
3. Flax seed meal addition test
Based on example 1, by changing the mass percentage of the added flaxseed meal, 3%, 5%, 7%, 9% and 11% of the powder is respectively added, and in addition, the application also replaces the flaxseed meal added in 3% of example 1 with modified starch. The results of the experiment are shown in fig. 3 and 4. As can be seen from fig. 3, the mass percentage of the added flaxseed powder in example 1 is 3%, and the flaxseed powder can form sticky liquid after being mixed with water, so that the flaxseed powder has a sticky effect, can replace the traditional sticky food additive, and can endow the protein flaxseed with the flavor; the quality of the obtained product is good, the sensory score is highest, the good product quality and the sensory score are also obtained within 5% of the range of the application, and when the addition amount of the flaxseed powder exceeds the range of the application, the excessive addition of the flaxseed powder can not increase the cohesiveness of the product, but can destroy the elasticity and the fine mouthfeel of the protein pie. Therefore, the addition amount of the flaxseed powder in the application is 2-5% of the total mass of the peanut protein powder, the soybean protein isolate, the water, the vegetable oil and the flaxseed powder, and when the addition amount of the flaxseed powder is 3%, the sensory of the product is optimal. When the addition amount of the flaxseed powder exceeds the range of the addition amount of the flaxseed powder, the product quality is poor, and the sensory score is poor. Furthermore, when the modified starch is selected as binder in the present application, the final product quality and sensory score obtained is significantly lower than in example 1. As can be seen from FIG. 4, when only 3% modified starch is used as the binder, the product quality is soft, the processing time is slightly improved, but the taste is still poor; when 3% of linseed powder is used as a binder, the elasticity and hardness of the protein pie are increased, the chewiness is better, and when the processing time is too long, the surface water loss of the protein pie is more, and the mouthfeel is weakened. In conclusion, the linseed powder has better effect as a food adhesive.
4. Glutamine transaminase (TG enzyme) reaction condition test
Sets of reaction conditions were obtained by varying the parameters of the in-mold heating, based on example 1, wherein: the first group is that the chopped and mixed material is placed in a mould for refrigeration for 10 hours; the second group is that the chopped material is placed in a mould to react for 2 hours at a constant temperature of 50 ℃; the third group is that the chopped material is placed in a mould to react for 1 hour at the constant temperature of 50 ℃; the fourth group is that the chopped material is placed in a mould to react for 2 hours at the constant temperature of 55 ℃; the fifth group is example 1 of the present application.
From the results of fig. 5, the second group and the third group react for 2h and 1h in an environment at 50 ℃, and the interior of the product is soft and not tight; the first and fifth groups had the highest sensory scores, i.e., cold storage reaction for 10 hours and 55 ℃ reaction for 1 hour, respectively, but the longer cold storage time significantly reduced the production rate of the product, and increased the production cost and energy consumption. Therefore, in the present application, the reaction conditions of transglutaminase (TG enzyme) are preferably 54-56 ℃ for 1-2 hours, and in order to save energy consumption, the reaction conditions of transglutaminase are preferably 55 ℃ for 1 hour. When the reaction condition range of the application is exceeded, the product quality is poor, and the sensory score is poor.
5. Oat addition test
Based on example 1, by changing the adding amount of the dry oat in example 1, respectively adding 3%, 4%, 5%, 6% and 7% of oat, soaking the dry oat in boiling water for 30min, and draining to obtain wet oat, wherein the wet oat is finally added. The test result is shown in fig. 6, when the addition amount of the oat is less than 6%, the product has no oat chewing feeling; when the addition amount of the oats is higher than 6%, the texture of the peanut protein dough begins to be loose, so that the addition amount of the oats is 5-7%, and the optimal addition amount is 6%.
6. Baking temperature and time test
Based on the embodiment 1, the baking temperature and the baking time in the embodiment 1 are changed, the baking is carried out at the baking temperature of 60 ℃, 70 ℃, 80 ℃, 90 ℃ and 100 ℃ for 20min, and the baking is carried out at the baking temperature of 70 ℃ for 10min, 20min, 30min, 40min and 50 min. The test results are shown in fig. 7 and 8: the baking temperature is too high, the baking time is too long, the surface moisture of the egg white pie is too much lost, the product is burnt, the color is dark brown, and the sense is not good; when the baking temperature is low and the time is too short, the edge sealing effect is not achieved, and the shape of the egg white pie is easy to damage in the subsequent processing process; in conclusion, the baking temperature of the pie is determined to be 60-80 ℃, the baking time is determined to be 20min, the optimal baking temperature is 70 ℃.
In summary, the peanut protein pie rich in dietary fibers provided by the application adopts peanut protein powder as a main raw material, compared with the traditional protein gel product, the peanut protein pie has no beany flavor and fine taste, does not need seasoning and marinating for removing the beany flavor, does not need high-moisture extrusion equipment and the like, and saves energy consumption and production cost; the peanut protein has good water binding capacity, and after the peanut protein powder is used as a main raw material, the water addition amount is further reduced, and the ice water production cost is reduced. Furthermore, the invention adds the isolated soy protein powder, the oat and the linseed powder on the basis of the peanut protein powder. The peanut protein powder is fresh and sweet in taste and good in water retention, but the content of lysine, threonine and methionine of the peanut protein is low, and the gel property is weak; the three auxiliary materials of the soybean protein isolate powder, the oat and the flaxseed powder balance the amino acid defects of the peanut protein, have good gel performance and improve the product texture. Meanwhile, the linseed powder can also replace binding food additives such as modified starch and the like, so that the product label is cleaned, and the nutritional value of the protein pie is enriched. According to the invention, after the raw materials are chopped and mixed, the mixture is placed in an environment of 55 ℃ and stands for 1h to achieve good hardness and elasticity, and other protein gel products at least need to react for 2h, and more need to react for more than 10 h. Therefore, the invention enhances the process continuity, saves the energy consumption and improves the production speed.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The peanut protein pie rich in dietary fiber is characterized by comprising the following raw materials in parts by weight: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed powder, 0.3-1 part of transglutaminase and 7-9 parts of oat.
2. The dietary fiber-rich peanut protein pie as claimed in claim 1, wherein the mass ratio of the peanut protein powder to the soybean protein isolate is 1.5-2.5: 1.
3. dietary fiber-rich peanut protein pie according to claim 1, characterized in that the water is added in an amount of 72-74%, preferably 73% of the total mass of the peanut protein powder, the soy protein isolate and the water.
4. A dietary fiber-rich peanut protein pie according to claim 1, wherein the flaxseed meal is added in an amount of 2-5%, preferably 3% of the total mass of the peanut protein meal, the soy protein isolate, the water, the vegetable oil and the flaxseed meal.
5. The dietary fiber-rich peanut protein pie according to claim 1, wherein the oats are prepared by soaking dried oats in boiling water for 20-40min and draining, and the mass ratio of the oats to the dried oats is 7-9: 5.
6. Dietary fiber-rich peanut protein pie according to claim 5, characterized in that the dry oats are added in an amount of 5-7%, preferably 6% of the total mass of the peanut protein meal, the soy protein isolate, the water, the vegetable oil, the linseed meal and the transglutaminase.
7. Dietary fiber-rich peanut protein pie according to claim 1, characterized in that the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil; preferably, the vegetable oil is peanut oil.
8. A method for preparing a peanut protein pie rich in dietary fiber, which comprises mixing the raw materials of the peanut protein pie rich in dietary fiber according to any one of claims 1 to 7 to obtain a chopped material, feeding the chopped material into a mold for heating, demolding and baking to obtain the peanut protein pie.
9. The method for preparing a dietary fiber-rich peanut protein pie according to claim 8, wherein mixing the raw materials comprises: chopping and mixing the peanut protein powder, the soybean protein isolate and the water uniformly at the stirring speed of 3000-3500r/min, and chopping and mixing for 4-6min at the stirring speed of 3000-3500 r/min; then adding the vegetable oil, and chopping for 2-4min at the stirring speed of 3000-3500 r/min; then adding the linseed powder, the transglutaminase and the oat, and continuously chopping for 1-2min at the stirring speed of 3000-3500r/min to obtain a chopped material;
preferably, the mold-in heating comprises: placing the chopped and mixed material in a mould and placing for 1-2h at the temperature of 54-56 ℃;
preferably, the demolding bake comprises: cutting the blank demoulded from the mould into blocks, and baking for 10-20min at the temperature of 60-80 ℃;
preferably, the blank is turned over 1-2 times during baking.
10. The method for preparing a dietary fiber-enriched peanut protein pie according to claim 8, further comprising a packaging sterilization step after the de-molding baking step: cooling the product to room temperature after baking, vacuumizing, and sterilizing for 25-35min at the temperature of 110-120 ℃ and the pressure of 0.15-0.2 MPa.
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