Protein food and manufacturing method thereof

Abstract

The invention discloses a protein food and a manufacturing method thereof. The food is prepared from the following raw materials in part by weight: 150 to 300 parts of wheat meal, 100 to 400 parts of isolated soy protein, 1 to 2 parts of swelling agent, 100 to 250 parts of edible vegetable oil, 10 to 40 parts of whole milk powder, 100 to 350 parts of aqueous solution containing 65 to 80 percent of sorbitol and 15 to 25 parts of egg. The food contains higher soy protein, and enough amount of soy protein can be taken in only by taking less food so as to change the condition of unbalanced dietary structure and energy surplus of people. The food can produce satiety; and because the food has satiety, customers do not feed hungry after every meal due to the reduction of appetite. The method of the invention can avoid adverse properties such as shrinkage, dryness and hardness and the like of a final product, and keep the palatability of the food.

Description

technical field [0001] The invention belongs to a kind of food and its preparation method and product, in particular to a protein food and its preparation method. Background technique [0002] Soybean protein is rich in essential amino acids and is a plant-based complete protein, which is equivalent to animal protein in terms of nutritional value. FAO / WHO (1985) human test results show that the essential amino acid composition of soybean protein is more suitable for human needs. For people over two years old, the physiological potency of soybean protein is 100, which is the same as egg and milk protein. Soy protein contains all the essential amino acids required by the human body in sufficient quantities. [0003] The main functions of soybean protein are: [0004] 1. It helps to reduce plasma cholesterol levels, which has been confirmed by a large number of evidences. Eating 47 grams of soy protein per day lowered blood low-density lipoprotein (LDL) cholesterol, total ch...

AI Technical Summary

Problems solved by technology

[0009] So many nutritious foods baked with wheat flour are added with soy protein, and the amount of added soy protein in baked food has always been in a very low state, generally lower than 4% (the total amount of formula). low, so the amount of food required to eat enough soy protein is relatively increased, resulting in excessive intake of unnecessary ingredients. In addition, because soy protein is a water-soluble protein, and wheat protein is a gliadin, so When soybean protein is used together with wheat flour, the final product is prone to shrinkage, dryness and other undesirable properties, so the content of soybean protein should not be too high

[0010] At present, there is a general situation of energy surplus in people's diet structure. If the food intake is reduced, the normal nutrition intake will be reduced, or the diet will not be able to be achieved due to hunger.

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