CN117337965A

CN117337965A - Wheat gluten plant-based salad dressing and preparation method thereof

Info

Publication number: CN117337965A
Application number: CN202311532595.0A
Authority: CN
Inventors: 陈小威; 朱蒙蒙; 孙尚德; 毕艳兰; 张林尚
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2023-11-17
Filing date: 2023-11-17
Publication date: 2024-01-05

Abstract

A wheat gluten plant-based salad dressing is prepared by adding wheat gluten into vinegar water solution, stirring for dispersion, and homogenizing and emulsifying with edible vegetable oil. The method has simple process and provides a new direction for the utilization of wheat gluten. The salad dressing prepared by the invention has the advantages of zero cholesterol, pure plant base and clean label, and has good application prospect in the field of health foods, and the tissue state, the smell, the taste and the taste of the salad dressing are similar to those of mayonnaise prepared by egg yolk.

Description

Wheat gluten plant-based salad dressing and preparation method thereof

Technical Field

The invention relates to the field of food science and engineering, in particular to wheat gluten plant-based salad dressing and a preparation method thereof.

Background

Salad dressing is one of the condiments widely eaten in daily life, and is mainly used in dishes such as salad, sandwiches and the like. The traditional salad dressing is prepared by taking egg yolk as a stabilizer, contains higher cholesterol and is not beneficial to blood fat health. Along with the younger development of cardiovascular and cerebrovascular diseases in China, people pay more and more attention to health risks brought by cholesterol intake. The plant-based salad dressing is one of the important development directions of meeting the eating requirements and taking future foods with zero cholesterol, is also an important measure for constructing a diversified food supply system at present, and has important significance for expanding food sources, enriching food supplies and helping hand to ensure the food safety of China. At present, the plant-based salad dressing is mainly prepared by using soybean isolated protein or aggregate thereof, peanut protein, zein, almond protein and chickpea protein to replace egg yolk.

Gluten powder is a byproduct generated in the wheat starch processing process, has protein content as high as 75% -85%, contains 15 amino acids necessary for human body, and is the most abundant vegetable protein resource. Due to the water insolubility of wheat proteins in wheat gluten, liu et al reported that a salad dressing-like vegetable protein emulsion gel was prepared by dispersing wheat proteins in a vinegar-ethanol solution or glycerin, eutectic solvent. However, in the vinegar-ethanol system, ethanol is required to be removed by evaporation in the follow-up process, residues are caused by incomplete ethanol removal, and grease in the product is easily oxidized at high temperature; in glycerol systems, wheat proteins need to be dissolved at high temperature (135 ℃) to cause oxidation of the proteins, producing bad flavors, and the product contains a large amount of glycerol (> 35%); the eutectic solvent is a non-food additive or processing aid, so the technical problems of ethanol residue, easy oxidation of grease, non-food additive and the like generally exist. She Yuntong et al, which uses a composite colloidal particle of gliadin/acacia to prepare a plant-based mayonnaise, has high pollution and high cost of gliadin extraction and high waste of wheat gluten, and cannot meet the industrial requirements.

Disclosure of Invention

The invention aims to provide a wheat gluten plant-based salad dressing and a preparation method thereof, which overcome the difficult problem of dispersibility in preparing salad dressing emulsified foods from wheat gluten, and the obtained product is green and healthy and meets the requirement of industrial production.

In order to solve the technical problems, the invention adopts the following specific scheme: a preparation method of wheat gluten plant-based salad dressing comprises adding wheat gluten into vinegar water solution, stirring for dispersion, and homogenizing and emulsifying with edible vegetable oil to obtain wheat gluten plant-based salad dressing.

Preferably, the method comprises the following steps:

1) Adding wheat gluten into 20-80% of vinegar water solution, stirring and dispersing to obtain wheat gluten dispersion liquid, wherein the protein mass concentration in the wheat gluten dispersion liquid is 2-10%;

2) Adding the wheat gluten dispersion liquid obtained in the step 1) into edible vegetable oil, and homogenizing and emulsifying to obtain the wheat gluten plant-based salad dressing, wherein the mass ratio of the edible vegetable oil is 60-80%.

Preferably, in the step 1), the gluten powder is stirred and dispersed for 2 to 18 hours at the temperature of 45 to 65 ℃ to obtain the gluten powder dispersion liquid.

Preferably, in the step 2), pigment accounting for 0.005-0.015% of the total mass of the wheat gluten plant-based salad dressing is added into the edible vegetable oil before the edible vegetable oil is added into the wheat gluten dispersion liquid, and the pigment is stirred and dissolved in the edible vegetable oil for 0.3-2 hours at the temperature of 5-50 ℃.

Preferably, the pigment is one or more of capsanthin, curcumin and carotene.

Preferably, the homogenizing emulsification conditions in step 2) are 10000-30000rpm, shearing for 40s-4min.

Preferably, the edible vegetable oil in the step 2) is one or a mixture of more of corn oil, soybean oil, peanut oil, rapeseed oil, sunflower seed oil, palm liquid oil, linseed oil and olive oil.

Preferably, the wheat gluten plant-based salad dressing obtained in the step 2) is sterilized and packaged, and the sterilization method comprises the following steps: pasteurizing at 85deg.C for 30-32min, or sterilizing at 121deg.C for 15-16min, or instantaneously sterilizing at 130-140deg.C for 5-15s.

A wheat gluten plant-based salad dressing is prepared by the above preparation method.

Advantageous effects

The invention overcomes the difficult problem of dispersibility in preparing salad dressing emulsified food from wheat gluten, provides a method for preparing wheat gluten plant-based salad dressing, provides a novel and high-added-value processing method, enriches the plant-based salad dressing, and has the health benefits of zero cholesterol, pure plant base and clean labels. The method has simple process, safety and nutrition and provides a new direction for the high-value utilization of wheat gluten. The wheat gluten plant-based salad dressing prepared by the invention is a pure plant-based emulsified cream analogue, is rich in plant protein, has zero cholesterol and clean labels, and can be used for fruit and vegetable salad, smearing and sandwich eating.

The wheat gluten powder used for replacing yolk ingredients in the invention has unique amino acid composition, is rich in proline and glutamine, and has the nonpolar amino acid content of about 35 percent. The protein molecules thus readily form strong hydrophobic interactions which promote the formation of strong protein networks between monomeric gliadins and aggregated glutenins therein by cross-linking, helping to stabilize the gas expanding during dough fermentation or baking within the structure, indicating that it has a strong network structure and interfacial activity. The vinegar-water solution in the invention adopts a solvent-free mode, and the vinegar-water solution is used as the dispersion liquid of wheat gluten, so that a novel dispersion mode is searched, and the structural characteristics of the wheat gluten are fully utilized.

Vinegar is used in conventional salad dressing as a means of flavor enhancement and sterilization. In addition to the above functions, the vinegar of the invention also forms a dispersant of wheat gluten with water, increases the dispersibility of the wheat gluten, and promotes the formation of an aqueous oil (O/W) emulsion, thereby improving the protein solubility by using an aqueous vinegar solution so as to fully utilize the network formation capability of the wheat gluten. Because the wheat gluten plant-based emulsion exists in the form of spherical emulsion drops, the particle size of the emulsion drops is basically consistent with the particle size distribution result. The presence of vinegar molecules induces aggregation and thickening of protein molecules, and the reason is that the particle size of emulsion drops gradually becomes smaller along with the increase of the vinegar content, and large friction force is generated by large-area contact between emulsion drops in emulsion, so that free flow of emulsion drops in a shearing field is blocked, and the viscosity is increased. The smaller the emulsion droplet size is, the larger the contact surface area between droplets is, the higher the viscosity is, the dispersibility of wheat protein is greatly improved, and the green, healthy and safe preparation of the wheat gluten plant-based salad dressing is realized.

Drawings

FIG. 1 is a graph comparing average particle sizes of wheat gluten plant-based salad dressing with commercial salad dressing according to three preferred embodiments of the invention.

FIG. 2 is a graph showing particle size distribution of wheat gluten plant-based salad dressing according to three preferred embodiments of the invention.

FIG. 3 is a microscopic image of the wheat gluten plant-based salad dressing of example 1 of the invention after dilution by a polarizing microscope.

FIG. 4 is a microscopic image of the wheat gluten plant-based salad dressing of example 2 of the invention after dilution with a polarizing microscope.

FIG. 5 is a microscopic image of the wheat gluten plant-based salad dressing of example 3 of the invention after dilution with a polarizing microscope.

Detailed Description

The technical scheme of the invention is described below by three groups of examples:

example group I

(1) Dispersion of gluten powder: gluten was added to an aqueous solution containing vinegar, and this group of examples includes 10 examples, in which the concentrations of the aqueous solutions of vinegar were respectively: 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. Then stirring and dispersing in warm water at 45 ℃ for 3 hours to obtain a wheat gluten dispersion liquid, wherein the mass concentration of protein in the wheat gluten dispersion liquid is 5%. .

(2) Preparing an oil phase: adding 0.01% beta-carotene and 0.005% curcumin into soybean oil, stirring at 40deg.C for dissolving for 1 hr to obtain oil phase containing natural pigment.

(3) Emulsifying salad dressing to prepare: adding the oil phase in the step (2) accounting for 75% of the total system mass into the wheat gluten dispersion liquid obtained in the step (1) at one time; after stirring, the mixture was sheared at 23000rpm for 2min.

(4) Sterilizing and packaging: and (3) sterilizing and preserving (85 ℃ for 15 min) the salad dressing obtained in the step (3), and packaging.

From the observation results, the emulsions in this example group were all oil-in-water emulsions, and when the vinegar content in the water-vinegar agent was 40% -100%, the proteins in the gluten were better dispersed with increasing vinegar ratio in the water-vinegar agent, and more oil could be embedded, which contributes to the formation of gel-like vegetable protein emulsions. When the vinegar content is less than 20%, stable emulsion cannot be formed, most of grease floats on the surface, and obvious delamination appears after standing. However, since vinegar itself has a certain irritating sour taste, the water-vinegar ratio is selected to be optimal at 40%, and at this time, stable vegetable protein emulsion can be formed, which has great feasibility in replacing the traditional salad dressing.

Example group II

(1) Dispersion of gluten powder: adding wheat gluten into aqueous solution containing edible vinegar, wherein the concentration of the aqueous solution of the edible vinegar is 40%, and stirring and dispersing in warm water at 45 ℃ for 3 hours to obtain wheat gluten dispersion liquid, wherein the mass concentration of protein in the wheat gluten dispersion liquid is 5%. .

(3) Emulsifying salad dressing to prepare: adding the oil phase in the step (2) into the wheat gluten dispersion liquid obtained in the step (1) at one time; after stirring, the mixture was sheared at 23000rpm for 2min. This example set contains 5 examples, with the oil phase added in each of the 5 examples accounting for 45%, 55%, 65%, 75%, 85% of the total system mass.

In the embodiment, the content of the soybean oil is adjusted to be 45-85%, and other conditions are unchanged. From the results of the examples, it is clear that the emulsion remains stable without breaking at soybean oil levels of 65% and 75%. When the content of the soybean oil is too low or too high, the plant-based salad dressing is unstable, and the emulsion is demulsified to separate out the soybean oil in a short time, so that the stability and the edibility of the plant-based salad dressing are affected.

Example group III

(1) Dispersion of gluten powder: the wheat gluten is added into an aqueous solution containing vinegar, the concentration of the aqueous solution of vinegar is 40%, and then the aqueous solution is stirred and dispersed in warm water at 45 ℃ for 3 hours to obtain a wheat gluten dispersion, and the group of examples comprises 5 examples, wherein the mass concentration of protein in the wheat gluten dispersion in each example of 5 is 1%, 2.5%, 5%, 7.5% and 10% respectively.

In the example, the protein content in the wheat gluten is regulated to be 1-10%, and other conditions are unchanged. From the results of examples, it was found that when the gluten content was 1%, 2.5%, 5%, 7.5%, a stable protein emulsion was obtained after shearing and homogenizing.

The most preferable composition ratio of the wheat gluten plant-based salad dressing of the invention was obtained from the above examples, and was recorded as example 1, in which the concentration of the aqueous solution of the instant vinegar was 40%, the concentration of the protein in the wheat gluten was 5% by mass, and the addition amount of the oil phase was 65% by mass of the total system. Two more preferred embodiments are described as embodiment 2 and embodiment 3, and the composition ratios thereof are respectively as follows: the concentration of the aqueous solution of the table vinegar is 40%, the mass concentration of the protein in the gluten is 7%, and the addition amount of the oil phase is 65% of the mass of the whole system; the concentration of the aqueous solution of the table vinegar is 40%, the mass concentration of the protein in the gluten is 5%, and the addition amount of the oil phase is 75% of the mass of the whole system. Fig. 1 shows a graph of average strength comparison of the salad dressing of the above three examples with commercial salad dressing, and fig. 2 shows a particle size distribution graph of the salad dressing of the above three examples, wherein the particle size can be used for evaluating the emulsifying capacity and physical stability of the emulsion, and the small average particle size indicates that the emulsion has good emulsifying property and physical stability, so that compared with commercial salad dressing, the salad dressing produced by the invention has lower particle size and better emulsifying property and physical stability.

The microscopic pictures of fig. 3, 4 and 5 can show that the plant-based salad dressing emulsion droplets of the above three examples have a regular spherical structure, but the degree of compactness of the distribution is different, and fig. 3 is more uniform and compact, so that the average particle size of the corresponding example 1 is the smallest, and fig. 4 times, and the distribution of fig. 5 is the least compact.

Further, a commercial ordinary mayonnaise was used as a comparative example for experimental verification of the technical effects of the present invention, and the formulation of the comparative example was egg yolk, vegetable oil, water, vinegar, table salt, white sugar, and food additives. The preparation method comprises the following steps: mixing ovum gallus Domesticus flavus with vegetable oil, shearing, and homogenizing to obtain salad sauce product.

Comparison of the nutritional ingredients of example 1 of the present invention with this comparative example is shown in table 1 below:

table 1 comparative and example 1 nutritional ingredient comparison

As can be seen from Table 1, the wheat gluten plant-based salad dressing of the invention has lower calorie and fat content and higher protein content compared with commercial salad dressing, and the animal protein is completely replaced by the plant protein, and the plant-based salad dressing does not contain cholesterol, thus being beneficial to the health of consumers and meeting the requirements of healthy diet of consumers.

The main characteristics of example 1 of the present invention and this comparative example are shown in table 2 below:

table 2 comparison of the main characteristics of comparative example and example 1

As can be seen from Table 2, the wheat gluten plant-based salad dressing of the invention has a lower pH and a strong acidic environment, which can better inhibit the growth of harmful bacterial colonies in the salad dressing and prolong the shelf life of the plant-based salad dressing. Meanwhile, the wheat gluten plant-based salad dressing has indexes such as similar viscosity and the like as commercial salad dressing, and has good ductility and spreadability.

Sensory evaluation of example 1 of the present invention and this comparative example is shown in table 3 below, and the sensory evaluation was performed by 8 professionals, and classified into four aspects of tissue characteristics, color, smell, and taste, scoring was performed in 1 to 100 points, and 1 point was the least satisfactory, and 100 points were the most satisfactory.

Table 3 sensory evaluation results of comparative example and example 1

From the results of table 3, it is seen that the wheat gluten plant-based salad dressing is not much different from the commercial salad dressing in sensory evaluation, and can exhibit good state and mouthfeel.

Claims

1. A preparation method of wheat gluten plant-based salad dressing is characterized by comprising the following steps: adding wheat gluten into vinegar water solution, stirring and dispersing, and homogenizing and emulsifying with edible vegetable oil to obtain wheat gluten plant-based salad dressing.

2. A process for preparing a wheat gluten plant-based salad dressing according to claim 1, wherein: the method comprises the following steps:

1) Adding wheat gluten into 20-80% of vinegar water solution, stirring and dispersing to obtain wheat gluten dispersion liquid, wherein the protein mass concentration in the wheat gluten dispersion liquid is 1-10%;

3. A process for preparing a wheat gluten plant-based salad dressing according to claim 2, wherein: in the step 1), the wheat gluten is stirred and dispersed for 2 to 18 hours at the temperature of 45 to 65 ℃ to obtain a wheat gluten dispersion liquid.

4. A process for preparing a wheat gluten plant-based salad dressing according to claim 2, wherein: in the step 2), pigment accounting for 0.005-0.015 percent of the total mass of the wheat gluten plant-based salad dressing is added into the edible vegetable oil before the edible vegetable oil is added into the wheat gluten dispersion liquid, and the pigment is stirred and dissolved in the edible vegetable oil for 0.3-2 hours at the temperature of 5-50 ℃.

5. A process for preparing a wheat gluten plant-based salad dressing according to claim 4, wherein: the pigment is one or more of capsanthin, curcumin and carotene.

6. A process for preparing a wheat gluten plant-based salad dressing according to claim 2, wherein: the homogenizing and emulsifying condition in the step 2) is 10000-30000rpm, and shearing for 40s-4min.

7. A process for preparing a wheat gluten plant-based salad dressing according to claim 2, wherein: the edible vegetable oil in the step 2) is one or more of corn oil, soybean oil, peanut oil, rapeseed oil, sunflower seed oil, palm liquid oil, linseed oil and olive oil.

8. A process for preparing a wheat gluten plant-based salad dressing according to claim 2, wherein: sterilizing and packaging the wheat gluten plant-based salad dressing obtained in the step 2), wherein the sterilizing method comprises the following steps: pasteurizing at 85deg.C for 30-32min, or sterilizing at 121deg.C for 15-16min, or instantaneously sterilizing at 130-140deg.C for 5-15s.

9. A wheat gluten plant-based salad dressing characterized by: prepared by the process for preparing a wheat gluten plant-based salad dressing according to any one of claims 1-8.