Spread containing soybean protein and preparation method thereof

A technology of soybean protein and spreads, applied in the field of nutritious food, can solve the problems of low nutritional value of spreads, achieve the effects of improving health level, improving dietary structure, and unique taste

Inactive Publication Date: 2012-02-08
天津实发冠华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Producers often focus on improving the appearance and taste of such foods, while ignoring nutrients such as protein necessary for the human body, so the nutritional value of spreads is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A spread containing soybean protein, the proportion of ingredients by weight is as follows:

[0039] (Based on 10g per serving)

[0040] Soy protein concentrate 380g;

[0041] Water 357.2g;

[0042] Sucrose 100g;

[0043] 40g olive oil;

[0044] Jerusalem artichoke powder 100g;

[0045] Monoglyceride 2g;

[0046] Xanthan gum 5g;

[0047] Flavor 0.3g;

[0048] 15g cocoa powder;

[0049] Preservatives 0.5g.

[0050] The essence adopts taro or milk fragrance.

[0051] The soybean protein can also be selected from one or more of soybean protein concentrate, soybean protein isolate, and soybean protein powder.

[0052] A preparation method of a spread containing soybean protein, the implementation steps are as follows:

[0053] (1) Soybean protein is passed through a 200-mesh sieve, and weighed according to the stated parts by weight;

[0054] (2) weighing and preparing other various raw materials according to the formula;

[0055] (3) Emulsification: use monogl...

Embodiment 2

[0061] A spread containing soybean protein, the ratio of raw materials is as follows in parts by weight:

[0062] (Based on 10g per serving)

[0063] Soy Protein Isolate 150g

[0064] Water 506.2g

[0065] Sucrose 150g

[0066] 80g olive oil

[0067] Jerusalem artichoke powder 70g

[0068] Monoglycerides 5g

[0069] Xanthan Gum 18g

[0070] Flavor 0.5g

[0071] Cocoa powder 20g

[0072] Preservatives 0.3g.

[0073] The flavor can be added with sesame, peanut or meat flavor as required, or taro or milk flavor flavor can be used to obtain spreads with different tastes.

[0074] The preparation method and others are the same as in Example 1.

Embodiment 3

[0076] A spread containing soybean protein, the ratio of raw materials is as follows in parts by weight:

[0077] (Based on 10g per serving)

[0078] Soy protein powder 220g

[0079] water 456g

[0080] Sucrose 180g

[0081] 60g olive oil

[0082] Jerusalem artichoke powder 30g

[0083] Monoglycerides 8g

[0084] Xanthan gum 25g

[0085] Flavor 0.8g

[0086] Salt 18g

[0087] MSG 1.8g

[0088] Preservatives 0.4g.

[0089] The preparation method and others are the same as in Example 1.

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PUM

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Abstract

The invention relates to a spread with soybean protein, comprising the following raw materials in parts by weight: 10-40 parts of soybean protein, 35-55 parts of water, 10-35 parts of sucrose, 2-10 parts of olive oil, 3-12 parts of jerusalem artichoke powder, 0.1-1 part of monoglyceride, 0.1-3 parts of xanthan gum, 0.01-0.1 part of essence, 0-3 parts of cocoa powder, 0-2 parts of salt, 0-0.2 partof monosodium glutamate and 0.01-0.05 part of preservative. The preparation method comprises the following steps: (1) sieving soybean protein with a 200 meshes of sieve, weighting according to the parts by weight; (2) weighting the other raw materials according to the formula; (3) emulsifying: using monoglyceride to emulsify oil in water; (4) homogenizing: mixing all the raw materials evenly witha mixer, using a colloid mill to further grind, emulsify and homogenize; (5) degassing; (6) sterilizing at high temperature; and (7) weighing and packaging. The spread with soybean protein has reasonable formula, simple preparation method and rich nutrition and regular consumption of the spread with soybean protein can effectively improve the dietary structure and improve human health level.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, in particular to a spread containing soybean protein and a preparation method thereof. Background technique [0002] The accelerated pace of work and life in today's society makes people feel a lot of pressure. It can be said that they are physically and mentally exhausted and in a sub-healthy state. Protein is urgently needed in terms of diet and nutrition. Supplementing protein can help the body repair tissues, restore physical strength, and regulate immunity. The sources of protein are no more than two types of animals and plants. Those containing animal protein are meat, eggs, and milk. When eating this kind of food, they also take in a considerable amount of animal fat and cholesterol. Even lean pork contains 30% animal protein. Fat. The fats in foods containing animal protein are some saturated fats, which, together with cholesterol, greatly increase the incidence of the cardiova...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/305A23L1/308A23L1/30A23L1/035A23L1/054A23L33/115A23L33/185A23L33/22
Inventor 郑铁曾李世海李志新石艳宾朱秀珊冯晓琳
Owner 天津实发冠华生物科技有限公司
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