CN116439312A - Preparation and application of plant-based sodium caseinate substitute - Google Patents
Preparation and application of plant-based sodium caseinate substitute Download PDFInfo
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- CN116439312A CN116439312A CN202310509541.6A CN202310509541A CN116439312A CN 116439312 A CN116439312 A CN 116439312A CN 202310509541 A CN202310509541 A CN 202310509541A CN 116439312 A CN116439312 A CN 116439312A
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- plant
- protein
- sodium caseinate
- vegetable
- substitute
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Classifications
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses preparation and application of a plant-based sodium caseinate substitute, and belongs to the technical field of food processing. The invention takes plant protein as raw material, and realizes the complete replacement of common emulsifier sodium caseinate in an emulsion system through the steps of screening plant protein, solubilization and activation treatment, fractional leaching, moderate modification, modification by a natural cross-linking agent, freeze drying, substitution of plant-based sodium caseinate and preparation of pure plant-based cream. The change of the arrangement of peptide bonds and the proper expansion of the space structure in the plant protein can be really realized through the directional enzyme, and the molecular flexibility and the surface hydrophobicity of the plant protein are improved; the polysaccharide cross-linking agent can be cross-linked with protein molecules to synergistically improve the functional properties of the emulsion and increase the application range thereof. The vegetable-based sodium caseinate substitute is used as an auxiliary material to prepare the pure vegetable-based cream, and the product after whipping and aerating has star-shaped stability of more than 30 minutes, can meet market requirements, and further improves the economic value of vegetable proteins.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to preparation and application of a plant-based sodium caseinate substitute.
Background
With the improvement of the living standard of resident substances in China and the comprehensive promotion of 'healthy China', the demands of consumers in China on high-quality foods are increasing. As an important emulsifier in the food industry, the excellent emulsifying and thickening effects enable sodium caseinate (NaCas) to be almost applied to all foods, can increase the retention force of fat and water in a food system, prevent the phenomenon of line-outgoing syneresis, facilitate the uniform distribution of each component in the food processing process, and further improve the texture and taste.
However, there are a number of problems with the use of sodium caseinate. Firstly, a large amount of acid and alkali are used in the preparation process, and a spray drying process is required to be used for obtaining a powder form, so that the preparation process is complex and the energy consumption is high. Secondly, high-quality sodium caseinate is dependent on import for a long time, and the problem of 'neck clamping' of a production technology exists. In 2019, the global market size of sodium caseinate reaches 2724 hundred million yuan, the total import amount of sodium caseinate and its derivatives reaches 20.98 hundred million yuan, and the estimated 2023 will reach 32.52 hundred million yuan. Innovations in the preparation process of sodium caseinate or alternative applications of sodium caseinate are urgent.
The vegetable protein resources such as peas, soybeans, black beans, oat and the like in China are rich, the vegetable protein resources have important processing and utilization values in the field of foods, and the functional characteristic research of the protein components becomes a hot spot in recent years. The content of 8 essential amino acids required by human bodies in the vegetable protein is similar to the ideal value recommended by the United nations grain and agricultural organization (FAO), and the better amino acid composition mode is attractive to consumers. The plant protein is flexibly treated by physical, chemical or enzymatic modification means, so that the emulsification characteristic and interface stability of the plant protein are enhanced, the effect of the plant protein is equal to or better than that of sodium caseinate in an emulsion system, the nutrition composition, sensory quality and economic value of the emulsion can be effectively improved, and the plant protein emulsion has important significance for development of novel plant protein products.
Disclosure of Invention
[ technical problem ]
The processing technology of moderately modified and crosslinked modified vegetable protein is developed, so that the modified vegetable protein can replace sodium caseinate to be applied to most emulsion systems, has important significance for production and development of plant-based foods in China, and is also beneficial to realization of trade compliance. The invention reforms the vegetable protein by using biological cross-linking agents such as biological enzyme, natural polysaccharide and the like, can rearrange at an oil-water interface to form a gelatinous film with higher strength, increases the steric hindrance and plays a role in stabilizing emulsion without sodium caseinate. The preparation process does not need to use large-scale complex equipment, and the preparation process is safe, green, environment-friendly and simple and feasible to operate; and the concept and the technical means of future food are fused, and the concept of double carbon is met.
Technical scheme
The first object of the invention is to provide a preparation method of a plant-based sodium caseinate substitute, which comprises the following steps:
(1) Preparing vegetable protein powder: taking vegetable protein, sieving, alkali dissolving, acid precipitating, and freeze drying to obtain vegetable protein powder;
(2) Solubilization and activation treatment of vegetable proteins: carrying out infrared treatment on the plant protein powder obtained in the step (1) to obtain infrared treated plant protein powder;
(3) Fractional leaching: adding water into the infrared-treated plant protein powder in the step (2), stirring, centrifuging to obtain a supernatant, continuously adding water into a precipitate for multiple times, stirring, centrifuging to obtain a supernatant, and combining all the supernatants to obtain a plant protein supernatant;
(4) Moderately modifying vegetable proteins: standing and incubating the plant protein supernatant in the step (3) to obtain an incubated plant protein supernatant;
(5) And (3) plant protein crosslinking modification: adding a natural cross-linking agent into the plant protein supernatant incubated in the step (4), and incubating to obtain incubated plant protein liquid;
(6) And (3) freeze drying: and (3) freeze-drying the plant protein liquid incubated in the step (5) to obtain a plant-based sodium caseinate substitute, and preserving the plant-based sodium caseinate substitute.
In one embodiment of the invention, the vegetable protein in step (1) is one or more of pea protein, black bean protein, soy protein isolate, mung bean protein, rye protein, oat protein.
In one embodiment of the invention, the vegetable protein in step (1) is specifically selected as pea protein.
In one embodiment of the invention, the screen in step (1) is an 80 mesh screen.
In one embodiment of the invention, the alkaline pH of the alkali-soluble acid-soluble precipitate in the step (1) is between 8.0 and 11.0, the alkali-soluble precipitate is stirred for 1 to 4 hours, the acidic pH is between 4.0 and 5.0, and the alkali-soluble precipitate is settled for 0.5 to 2 hours.
In one embodiment of the present invention, the temperature of the infrared treatment in step (2) is 100 to 150 ℃ for 10 to 40 minutes.
In one embodiment of the present invention, the mass ratio of the infrared treated plant protein powder to water in step (3) is 1: (3-15).
In one embodiment of the invention, the number of leaches in step (3) is not less than 2.
In one embodiment of the invention, the sum of the leaching times in step (3) is not less than 150 minutes.
In one embodiment of the invention, the condition of the standing incubation in the step (4) is that the temperature is 80-100 ℃ and the time is 10-20 min.
In one embodiment of the present invention, the natural crosslinking agent in step (5) is one or more of glutamine transaminase, genipin, flaxseed gum, acacia gum, tamarind gum.
In one embodiment of the invention, the natural cross-linking agent in step (5) is preferably glutamine transaminase, flaxseed gum, gum arabic.
In one embodiment of the present invention, the natural crosslinking agent in step (5) is specifically selected from glutamine transaminase, or flaxseed gum and acacia in a mass ratio of 1:1.
In one embodiment of the present invention, the natural crosslinking agent is added in the step (5) in an amount of 2 to 5% by mass of the vegetable protein.
In one embodiment of the present invention, the amount of the natural crosslinking agent added in step (5) is specifically selected to be 3% of the amount of the vegetable protein.
In one embodiment of the present invention, the incubation conditions in step (5) are stirring at 40-60℃for 1-3 h.
In one embodiment of the present invention, the freeze drying temperature in step (6) is-80℃and the time is 48-96 hours.
The invention provides a plant-based sodium caseinate substitute prepared by the preparation method.
The plant-based sodium caseinate substitute provided by the invention is applied to the field of food.
The invention also provides a cream preparation method of the plant-based sodium caseinate substitute, which comprises the following steps:
(1) Preparing auxiliary materials: preparing solid fat by using vegetable oil and hard ester, compounding the vegetable oil to obtain liquid vegetable oil, preparing a compound emulsifier by using an emulsifier, and preparing a compound thickener by using a thickener;
(2) The preparation process of the pure plant-based cream comprises the following steps: melting the solid fat in the step (1), adding liquid vegetable oil, sugar powder, corn syrup, compound emulsifier, compound thickener, plant-based sodium caseinate substitute and water to prepare pure plant-based cream, shearing, homogenizing, cooling and aging to obtain pure plant-based cream, and preserving.
In one embodiment of the present invention, the vegetable oil fixed in step (1) is one or more of palm oil, palm kernel oil, coconut oil.
In one embodiment of the present invention, the vegetable oil fixed in step (1) may be specifically selected from palm kernel oil and coconut oil.
In one embodiment of the invention, the fat-fixing hard ester in step (1) is palm stearin.
In one embodiment of the present invention, the mass ratio of the fat-fixing vegetable oil to the hard fat in the step (1) is 1: (0.5-3).
In one embodiment of the present invention, the fat fixing in the step (1) may be specifically selected from palm kernel oil, palm stearin and coconut oil, and the weight ratio is 4:10:1.
In one embodiment of the present invention, the vegetable oil in the liquid vegetable oil in step (1) is two or more of high oleic soybean oil, sunflower seed oil, high oleic peanut oil, high oleic canola oil.
In one embodiment of the present invention, the vegetable oil in the liquid vegetable oil in step (1) is preferably high oleic soybean oil or sunflower seed oil.
In one embodiment of the present invention, the liquid vegetable oil in the step (1) may be specifically selected from high oleic soybean oil and sunflower seed oil in a mass ratio of 1:2, compounding.
In one embodiment of the present invention, the emulsifier in the compound emulsifier in the step (1) is two or more of sucrose ester M10, sucrose acetate isobutyrate, propylene glycol alginate, polyglycerin ester P170, monoglyceride and polyglycerin fatty acid ester.
In one embodiment of the present invention, the emulsifier in the compound emulsifier in step (1) is preferably sucrose ester M10, polyglycerol ester P170, monoglyceride.
In one embodiment of the invention, the emulsifier in the compound emulsifier in the step (1) can be specifically selected from sucrose ester M10, polyglycerol ester P170 and monoglyceride in a mass ratio of 1:1:1.2 to prepare the compound emulsifier.
In one embodiment of the present invention, the thickener in the step (1) of the compound thickener is two or more of xanthan gum, guar gum, carrageenan, konjac gum and sodium carboxymethyl cellulose.
In one embodiment of the present invention, the thickener in the step (1) of compounding the thickener is preferably guar gum, sodium carboxymethyl cellulose.
In one embodiment of the invention, the step (1) of the compound thickener is specifically selected from guar gum and sodium carboxymethyl cellulose with a mass ratio of 1:1.25.
In one embodiment of the invention, the mass ratio of each component in the pure plant-based cream in the step (2) is as follows: 13 to 17 percent of solid fat, 5 to 8 percent of liquid vegetable oil, 10 to 12 percent of powdered sugar, 6.6 to 8.2 percent of corn syrup, 3.84 to 4.26 percent of compound emulsifier, 0.3 to 0.5 percent of compound thickener, 0.4 to 0.8 percent of plant-based sodium caseinate substitute and 50.94 to 54.36 percent of water.
In one embodiment of the invention, the mass ratio of each component in the pure plant-based cream in the step (2) is specifically selected from 15% of solid fat, 6% of liquid plant oil, 12% of sugar powder, 7.8% of corn syrup, 4.22% of compound emulsifier, 0.5% of compound thickener, 0.7% of plant-based sodium caseinate substitute and 53.78% of water
In one embodiment of the present invention, the shearing in step (2) is 80000 to 10000rpm for 7 to 10 minutes.
In one embodiment of the present invention, in the step (2), the primary homogenization pressure is controlled to be 5-10 MPa, the secondary homogenization pressure is controlled to be 25-50 MPa, and the number of homogenization is 3-5.
The invention provides a cream prepared from a plant-based sodium caseinate substitute.
The cream provided by the invention is applied to the field of foods.
[ advantageous effects ]
Compared with the prior art, the plant-based sodium caseinate substitute prepared by the invention and the application thereof in a pure plant-based cream system have the following advantages:
(1) The invention innovatively develops a flexible modification plant protein process of the biological cross-linking agent, and performs directional optimization on different plant proteins, so that the plant proteins can exert better foamability and emulsibility in an emulsion system, reduce the tension of a water-oil interface, form balanced and stable emulsion, and can completely replace sodium caseinate in a food emulsion system.
(2) In the whipping process of the pure plant-based cream system, the plant-based sodium caseinate substitute has good interface characteristics, can promote the partial coalescence of fat globules, improve the foamability of the emulsion and improve the stability of bubbles. Meanwhile, the star-shaped stability of the product is facilitated, the fine organization state and the good palatability of the product are endowed, and the star-shaped stability food has important edible value and economic benefit.
(3) The pure plant-based cream prepared by the processing technology accords with the new concept of green health, has the use characteristics and the nutritional value superior to those of the traditional plant-based cream, is expected to realize large-scale production, and can be widely applied to cake baking and new Chinese tea making. Meanwhile, a good foundation is laid for high-value utilization of plant proteins and polysaccharides, and the method has important guiding significance for improving the deep processing level of the biological cross-linking agent.
Drawings
FIG. 1 is a plant-based sodium caseinate substitute prepared according to the invention and its use in a process for the production of a pure plant-based creamer system.
FIG. 2 is a table showing the star-like stability of pure plant-based butter prepared from pea protein/black bean protein.
FIG. 3 is a table showing the star stability control of the preparation of pure plant-based cream from pea protein/soy protein isolate.
FIG. 4 is a table showing the star-like stability control of pure plant-based cream prepared with different infrared field parameters.
FIG. 5 is a table showing the star-like stability of pure plant-based creamers prepared from different types of natural cross-linking agents.
FIG. 6 is a table showing the star-like stability of the preparation of pure plant-based cream from different types of emulsifiers.
FIG. 7 is a table showing the star-like stability of the pure plant-based cream prepared by treating the vegetable protein in the different step (1).
FIG. 8 is a table showing star-like stability control of oat protein/mung bean protein prepared pure plant-based butter.
FIG. 9 is a table showing star-type stability control of pure plant-based cream prepared from vegetable protein whole liquid.
FIG. 10 is a table showing the star-like stability of the pure plant-based cream prepared by omitting step (4).
FIG. 11 is a table showing the star-type stability control of the alkaline protease preparation of pure plant-based cream.
FIG. 12 is a table showing the star-like stability control of the preparation of pure plant-based cream with reduced solid content.
FIG. 13 is a table showing the star-like stability control of the preparation of pure plant-based cream by increasing the thickener content.
Fig. 14 is a table showing the star-like stability control of the preparation of pure plant-based cream by rapid/slow cooling.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention. Modifications and substitutions to methods, procedures, or conditions of the present invention without departing from the spirit and nature of the invention are intended to be within the scope of the present invention.
The raw material sources are as follows: pea protein (tobacco stage double tower food Co., ltd.), black bean protein (October paddy field agriculture Co., ltd.), glutamine transaminase (Jiangsu Yiminghong biological Co., ltd., enzyme activity is 1200 u), palm kernel oil (Feng Yi oil Co., ltd.), palm stearin (Feng Yi oil Co., ltd.), coconut oil (Feng Yi oil Co., ltd.), high oleic soybean oil (Feng Yi oil Co., ltd.), sunflower seed oil (Feng Yi oil Co., ltd.), sugar powder (Taigu sugar industry (China Co., ltd.), corn syrup (Korean elephant (North)) food Co., ltd.), sucrose ester M10 (Japanese Mitsubishi Co., ltd.), polyglycerol ester P170 (Danesk Co., ltd.), monoglyceride (Danesk Co., ltd.), guar gum (Danesk Co., ltd.), sodium carboxymethyl cellulose (Henan Chen biological Co., ltd.).
The preparation process of the sodium caseinate (NaCas) creamer group used for comparison by the invention is as follows:
(1) Preparing solid fat by palm kernel oil, palm stearin and coconut oil according to a mass ratio of 4:10:1, preparing liquid vegetable oil by high oleic soybean oil and sunflower seed oil according to a mass ratio of 1:2, preparing a compound emulsifier by sucrose ester M10, polyglycerol ester P170 and monoglyceride according to a mass ratio of 1:1:1.2, and preparing a compound thickener by guar gum and sodium carboxymethyl cellulose according to a mass ratio of 1:1.25;
(2) Melting the solid fat in the step (1) at 60 ℃, adding liquid vegetable oil, powdered sugar, corn syrup, compound emulsifier, compound thickener, sodium caseinate and soft water, wherein the proportion ratio is 15:6:12:7.8:4.22:0.5:0.7:53.78, after intermittent uniform shearing at 8000rpm by using a high-speed disperser, homogenizing at 25MPa by using a high-pressure homogenizer under a primary homogenizing pressure of 5MPa to obtain uniform and stable pure plant-based cream emulsion, rapidly cooling to 10deg.C, aging for 2 hr, and storing at-20deg.C.
The testing process of the invention comprises the following steps:
viscosity test:
the viscosity of the cream emulsion was determined by means of a BROOKFIELD DV2T viscometer. 125ml of cream emulsion was placed in a plastic cup, the LV-03 (63) rotor was used, the measurement temperature was set to 10℃and the rotational speed was 100rpm, and five viscosity measurements were made at different positions. Since the emulsion viscosity gradually decreases as the shear proceeds, the minimum viscosity is removed and the remaining four sets of viscosities are averaged.
(1) Time of initiation: the cream emulsion was whipped at room temperature of 20 ℃ using a cream whipper until a stable spike could appear by the whipper pick up, i.e. the whipping time.
(2) Hair beating rate: 125ml of cream emulsion was weighed m1 using a 125ml plastic cup, 125ml of cream volume was taken after whipping was completed, and the weight was m2, m1/m2 was the maximum whipping rate.
(3) The state of the hair organization: the cream structure is upright, has no collapse, has fine and smooth surface and no coarse particles (the same as the first time); the cream structure is upright and has no collapse, and a small number of coarse particles or a small number of cavities are arranged on the surface of the cream structure; the creamer structure is not straight, has a partial collapse, and has rough particles or voids (+) on the surface.
(4) Star stability: and (3) filling the whipped cream into a pre-prepared decorating bag, recording the decorating for 0min after whipping, and mounting stars once every 10min at room temperature until the stars are unstable, and recording the time to obtain the stars stability result.
Unless otherwise indicated, all of the experimental materials, reagents, and equipment used in the examples of the present invention are commercially available, and unless otherwise indicated, the technical means used in the examples are conventional means well known to those skilled in the art.
Example 1
The preparation process of the plant-based sodium caseinate substitute is as follows:
(1) 100g of pea protein, sieving to obtain a plant powder raw material with granularity smaller than 80 meshes, preparing the plant protein by an alkali-dissolution acid precipitation method (the alkali treatment condition is pH9.5, stirring for 2.5h, the acid treatment condition is pH4.5, and settling for 1 h), and spray-drying to obtain plant protein powder;
(2) Placing the plant protein powder in an infrared field device for treatment at 150 ℃ for 20min;
(3) Mixing the plant protein powder treated by the infrared field in the step (2) with 600g of deionized water, fully stirring and leaching for 1.5h, centrifuging to obtain a supernatant, continuously adding 600g of deionized water into the precipitate for leaching for 2h, centrifuging to obtain the supernatant, and combining to obtain the plant protein supernatant;
(4) Incubating the plant protein supernatant at 95 ℃ for 15min to moderately modify plant protein molecules;
(5) Adding 3g of glutamine transaminase into the moderately modified plant protein supernatant, and placing the mixture in a water bath table at 50 ℃ to react for 2 hours under stirring;
(6) And (3) freeze-drying the plant protein subjected to the crosslinking reaction in the step (5) at the temperature of minus 80 ℃ for 72 hours to prepare the plant-based sodium caseinate substitute and storing the plant-based sodium caseinate substitute at the temperature of minus 20 ℃.
Example 2
The application of the vegetable-based sodium caseinate substitute is as follows:
(1) Preparing solid fat by palm kernel oil, palm stearin and coconut oil according to a mass ratio of 4:10:1, preparing liquid vegetable oil by high oleic soybean oil and sunflower seed oil according to a mass ratio of 1:2, preparing a compound emulsifier 4.22 by sucrose ester M10, polyglycerol ester P170 and monoglyceride according to a mass ratio of 1:1:1.2, and preparing a compound thickener by guar gum and sodium carboxymethylcellulose according to a mass ratio of 1:1.25;
(2) Melting the solid fat in the step (1) at 60 ℃, adding liquid vegetable oil, powdered sugar, corn syrup, compound emulsifier, compound thickener, plant-based sodium caseinate substitute and soft water, wherein the ratio of the solid fat to the sugar powder to the corn syrup is 15:6:12:7.8:4.22:0.5:0.7:53.78, after intermittent uniform shearing at 8000rpm by using a high-speed disperser, homogenizing at 25MPa by using a high-pressure homogenizer under a primary homogenizing pressure of 5MPa to obtain uniform and stable pure plant-based cream emulsion, rapidly cooling to 10deg.C, aging for 2 hr, and storing at-20deg.C.
Example 3
Referring to the preparation of the vegetable-based sodium caseinate alternative of example 1, except that black soy protein was selected in step (1), cream was prepared according to the preparation of example 2, and sodium caseinate was used as a control.
From the data in fig. 2, it can be seen that the addition of black bean protein can increase the product whipping rate, but slightly reduce star stability.
Example 4
Referring to the preparation of the vegetable-based sodium caseinate substitute of example 1, the only difference was that pea protein and soy protein isolate were selected in step (1) in a ratio of 1:1, and cream was prepared according to the preparation of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank.
From the data in FIG. 3, it can be found that the vegetable protein type has a certain influence on the viscosity, the whipping time and the whipping rate of the product, and the stability of the product is slightly better after the soybean protein isolate is added.
Example 5
Referring to the preparation of the vegetable-based sodium caseinate substitute of example 1, except that the vegetable protein powder was placed in an infrared field device at 120 ℃ for 20min in step (2), cream was prepared according to the preparation of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 4, it can be seen that, in the infrared temperature range of 80-150 ℃, the infrared treatment temperature is reduced, the opening degree of the plant protein structure is reduced, and the whipping rate is reduced and the whipping time is increased.
Example 6
Referring to the preparation process of the plant-based sodium caseinate substitute of example 1, the difference is only that the glutamine transaminase in step (5) is changed to a 1:1 compound preparation of flaxseed gum and acacia in mass ratio, the addition amount is 3%, and then cream is prepared according to the preparation process of example 2, and experiments are performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 5, it can be found that only the polysaccharide natural cross-linking agent is selected, so that the synergistic effect of the plant protein and the polysaccharide on the change of the peptide bond structure is reduced to a certain extent, the space structure expansion degree is lower, the rate of the product is reduced to a certain extent, and the stability of the product is less affected.
Example 7
The procedure for the preparation of the vegetable-based sodium caseinate alternative according to example 1 differs only in that, when the cream is prepared according to example 2, the emulsifier in step (1) is sucrose ester M10: sucrose acetate isobutyrate: monoglyceride: polyglycerin fatty acid ester (mass ratio of 1:1:1:1.5), cream was prepared according to the preparation procedure of example 2, and experiments were carried out using animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 6, it can be found that the star-shaped stability of the product is improved to a certain extent by increasing the types of the emulsifying agents and the products are fine and smooth.
Comparative example 1
Referring to the preparation process of the plant-based sodium caseinate substitute of example 1, except that the plant-based raw material was not subjected to sieving treatment in step (1), cream was prepared according to the preparation process of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in FIG. 7, it can be seen that the commercial vegetable protein particles have larger particle size differences without sieving, resulting in different degrees of development of the protein structure, poor effect of the cross-linking agent, and loose product after being developed.
Comparative example 2
Referring to the preparation of the vegetable-based sodium caseinate substitute of example 1, except that 95g of oat protein and 5g of mung bean protein were taken in step (1), cream was prepared according to the preparation of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 8, it can be found that, due to the higher albumin content in wheat protein, the up to 60% of the protein ratio, under the condition of higher wheat protein content, the modified plant protein has better water solubility, the crosslinking effect on the oil-water interface is lower, the emulsification effect is poorer, the star-shaped stability is lower after the product is whipped, and the cream surface has a saw-tooth-shaped appearance, so that the product performance is affected.
Comparative example 3
Referring to the preparation process of the vegetable-based sodium caseinate substitute of example 1, the difference was only that the two centrifugation steps of step (3) were omitted, the vegetable protein whole liquid was used, and then cream was prepared according to the preparation process of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 9, it can be seen that the use of a vegetable protein whole liquid has a problem of insufficient protein purity, and that the emulsification property is reduced when the vegetable protein whole liquid is cooperated with polysaccharide, resulting in a large water-oil interfacial tension of pure vegetable-based cream, a reduced emulsion stability, and a reduced whipping property of the product.
Comparative example 4
Referring to the preparation of the vegetable-based sodium caseinate substitute of example 1, except that the vegetable protein supernatant in step (4) was incubated at 65℃for 10min, cream was prepared as in the preparation of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
As can be seen from the data in FIG. 10, the presence of antinutritional factors such as protease inhibitors, lipoxygenase, phytic acid, etc. which do not allow for a moderate modification of the vegetable proteins at high temperature, have an inhibitory effect during the further reaction with natural cross-linking agents, which is detrimental to the stable O/W emulsion formation.
Comparative example 5
Referring to the preparation of the vegetable-based sodium caseinate substitute of example 1, except that the alkaline protease was used for the crosslinking modification in step (5), cream was prepared as in the preparation of example 2, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in FIG. 11, it can be found that the addition of alkaline protease can not realize the directional development of the plant protein structure and the subsequent crosslinking reaction, resulting in insignificant synergistic effect of plant protein and polysaccharide, low foaming degree of emulsion and unstable product property.
Comparative example 6
The procedure for the preparation of the vegetable-based sodium caseinate substitute of reference example 1 was only different in that the cream was prepared according to reference example 2, the solid fat content in step (1) was 11% and the liquid vegetable oil content was 10%, and experiments were performed using the animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 12, it can be seen that the emulsion has too low a solid content to form a stable crystalline structure, and the product is soft and cannot be decorated.
Comparative example 7
The procedure for the preparation of the vegetable-based sodium caseinate substitute of reference example 1 was only different in that the thickener content in step (1) was 1.0% when the cream was prepared with reference example 2, and experiments were performed using the animal-derived emulsifier sodium caseinate as a blank group.
From the data in FIG. 13, it can be seen that the increase in thickener content has a greater effect on the viscosity of the product, the gap in the whipping rate is not large, and the star-like stability is also reduced.
Comparative example 8
The procedure for preparing the vegetable-based sodium caseinate substitute of reference example 1 was only different in that the cream was prepared according to reference example 2 without rapid cooling in step (2), and the cream was left at room temperature for slow cooling for 3 hours, and experiments were performed using animal-derived emulsifier sodium caseinate as a blank group.
From the data in fig. 14, it can be seen that the slow cooling results in a less uniform distribution of solid fat in the system, softer creamy texture, affecting the piping process and star stability.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing a plant-based sodium caseinate substitute, comprising the steps of:
(1) Preparing vegetable protein powder: taking vegetable protein, sieving, alkali dissolving, acid precipitating, and freeze drying to obtain vegetable protein powder;
(2) Solubilization and activation treatment of vegetable proteins: carrying out infrared treatment on the plant protein powder obtained in the step (1) to obtain infrared treated plant protein powder;
(3) Fractional leaching: adding water into the infrared-treated plant protein powder in the step (2), stirring, centrifuging to obtain a supernatant, continuously adding water into a precipitate for multiple times, stirring, centrifuging to obtain a supernatant, and combining all the supernatants to obtain a plant protein supernatant;
(4) Moderately modifying vegetable proteins: standing and incubating the plant protein supernatant in the step (3) to obtain an incubated plant protein supernatant;
(5) And (3) plant protein crosslinking modification: adding a natural cross-linking agent into the plant protein supernatant incubated in the step (4), and incubating to obtain incubated plant protein liquid;
(6) And (3) freeze drying: and (3) freeze-drying the plant protein liquid incubated in the step (5) to obtain a plant-based sodium caseinate substitute, and preserving the plant-based sodium caseinate substitute.
2. The method according to claim 1, wherein the vegetable protein in step (1) is one or more of pea protein, black bean protein, soy isolate protein, mung bean protein, rye protein, oat protein; in the step (1), the alkaline pH of the alkali dissolution and acid precipitation is between 8.0 and 11.0, the stirring is carried out for 1 to 4 hours, the acidic pH is between 4.0 and 5.0, and the sedimentation is carried out for 0.5 to 2 hours.
3. The preparation method according to claim 1, wherein the natural cross-linking agent in the step (5) is one or more of glutamine transaminase, genipin, flaxseed gum, acacia gum and tamarind gum; the addition amount of the natural cross-linking agent in the step (5) is 2-5% of the mass of the vegetable protein.
4. A plant-based sodium caseinate substitute prepared by the preparation process as claimed in any of claims 1 to 3.
5. Use of the plant-based sodium caseinate as claimed in claim 4 in the field of food.
6. A process for preparing a cream having the plant-based sodium caseinate substitute of claim 4 comprising the steps of:
(1) Preparing auxiliary materials: preparing solid fat by using vegetable oil and hard ester, compounding the vegetable oil to obtain liquid vegetable oil, preparing a compound emulsifier by using an emulsifier, and preparing a compound thickener by using a thickener;
(2) The preparation process of the pure plant-based cream comprises the following steps: melting the solid fat in the step (1), adding liquid vegetable oil, sugar powder, corn syrup, compound emulsifier, compound thickener, plant-based sodium caseinate substitute and water to prepare pure plant-based cream, shearing, homogenizing, cooling and aging to obtain pure plant-based cream, and preserving.
7. The method according to claim 6, wherein the vegetable oil with fixed fat in the step (1) is one or more of palm oil, palm kernel oil and coconut oil; the hard ester for fixing fat in the step (1) is palm stearin; the vegetable oil in the liquid vegetable oil in the step (1) is two or more of high oleic soybean oil, sunflower seed oil, high oleic peanut oil and high oleic canola oil; the emulsifier in the compound emulsifier in the step (1) is two or more of sucrose ester M10, sucrose acetate isobutyrate, propylene glycol alginate, polyglycerol ester P170, monoglyceride and polyglycerol fatty acid ester; the thickener in the compound thickener in the step (1) is two or more of xanthan gum, guar gum, carrageenan, konjak gum and sodium carboxymethyl cellulose.
8. The preparation method of claim 6, wherein the mass ratio of each component in the pure plant-based cream in the step (2) is as follows: 13 to 17 percent of solid fat, 5 to 8 percent of liquid vegetable oil, 10 to 12 percent of powdered sugar, 6.6 to 8.2 percent of corn syrup, 3.84 to 4.26 percent of compound emulsifier, 0.3 to 0.5 percent of compound thickener, 0.4 to 0.8 percent of plant-based sodium caseinate substitute and 50.94 to 54.36 percent of water.
9. A pure plant-based cream produced by the production method according to any one of claims 6 to 8.
10. Use of the pure plant-based cream of claim 9 in the food field.
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