Soybean protein jelly and preparation method thereof

A technology of soybean protein and jelly, which is applied in the field of soybean protein jelly and its preparation, to achieve the effects of reducing risk, smooth and delicate taste, and soft tissue

Inactive Publication Date: 2012-07-04
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the nutritional and safety problems existing in the existing jelly, and provide a soybean protein jelly with simple production, low cost, rich nutrition, comfortable taste and ideal flavor and its preparation method

Method used

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  • Soybean protein jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 jelly drink formula and preparation process thereof

[0028] Formula (based on 1 ton):

[0029] Acid soluble soybean protein (produced by Pingdingshan Tianjing Plant Protein Co., Ltd.) 45kg

[0030] High fructose syrup 120kg

[0031] Apple juice 50kg

[0032] Agar 7kg

[0033] Citric acid 3kg

[0034] Sodium citrate 2kg

[0035] Apple flavor 2kg

[0036] Water 771kg

[0037] Raw material standard:

[0038] Acid Soluble Soy Protein (ASSP): Protein≥90.0% Fat≤1.0%

[0039] High fructose syrup: F≥42.0%

[0040] Other raw materials are in line with national standards.

[0041] The concrete preparation process of present embodiment soybean protein jelly is as follows:

[0042] 1) ASSP chemical material: At room temperature, slowly add 45kg of acidic soluble soybean protein into the batching tank containing 380kg of water, stir evenly, and then homogenize once under the condition of 15MPa. During the homogenization process, the pressure is guaranteed ...

Embodiment 2

[0051] Example 2 Formula of jelly product and its preparation process

[0052] Formula (based on 1 ton):

[0053] Acid Soluble Soy Protein 40kg

[0054] High fructose syrup 118kg

[0055] Concentrated Orange Juice 60kg

[0056] Agar 5kg

[0057] Carrageenan 3kg

[0058] Citric acid 4kg

[0059] Sodium citrate 2kg

[0060] Orange flavor 1.5kg

[0061] Water 766.5kg

[0062] Raw material standard:

[0063] Acid Soluble Soy Protein (ASSP): Protein≥90.0% Fat≤1.0%

[0064] High fructose syrup: F≥42.0%

[0065] Other raw materials are in line with national standards.

[0066] The concrete preparation process of present embodiment soybean protein jelly is as follows:

[0067] 1) ASSP chemical material: at room temperature, slowly add 40kg of acidic soluble soybean protein into a batching tank of 350kg of water, stir evenly, and then homogenize once under the condition of 15MPa, and keep the pressure constant during the homogenization process. After homogenization, the ...

Embodiment 3

[0076] Example 3 Cup-packed soft jelly formula and its preparation process

[0077] Formula (based on 1 ton):

[0078] Acid Soluble Soy Protein 39kg

[0079] Sucrose 100kg

[0080] Lychee Juice 60kg

[0081] Agar 3.3kg

[0082] Gellan Gum 3kg

[0083] Citric acid 3kg

[0084] Lactic acid 2kg

[0085] Sodium citrate 2.4kg

[0086] Lychee essence 2kg

[0087] Water 785.3kg

[0088] Raw material standard:

[0089] Acid Soluble Soy Protein (ASSP): Protein≥90.0% Fat≤1.0%

[0090] High fructose syrup: F≥42.0%

[0091] Other raw materials are in line with national standards.

[0092] Concrete preparation process of the present invention is as follows:

[0093] 1) ASSP chemical material: at room temperature, slowly add 39kg of acidic soluble soybean protein into the batching tank containing a certain amount of 350kg of water, stir evenly, and then homogenize once under the condition of 15MPa. During the homogenization process, the pressure is guaranteed to be constan...

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PUM

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Abstract

The invention discloses soybean protein jelly and a preparation method thereof. The jelly drink comprises the following formula components: 1 to 10 weight / volume percent of soybean protein, 6 to 12 percent of weight / volume percent of sugar, 0.05 to 2 weight / volume percent of stabilizer, 2 to 10 weight / volume percent of juice, 0.1 to 0.8 weight / volume percent of acidity regulator, 0.05 to 0.2 weight / volume percent of essence and the balance of water. The soybean protein jelly is nutritional edible jelly, can be directly poured out and eaten and is safer to eat.

Description

technical field [0001] The invention relates to a jelly composition formula and a preparation method thereof, in particular to a soybean protein jelly and a preparation method thereof. Background technique [0002] As a kind of snack food, jelly has a history of more than 40 years. Because it is easy to carry and has a unique flavor, it is deeply loved by people, especially children, and has a broad market demand. At present, there are many types of jelly in the market, but most of them are single fruity jelly. Moreover, the jelly has high gel strength, and there is a potential safety hazard of easily blocking the trachea when children eat it. To sum up, there are very few jellies that can reflect various flavors and are highly nutritious and safe. [0003] There are nearly 20 kinds of amino acids contained in soybean protein, including the essential amino acids for the human body. Soybean protein is rich in nutrition and does not contain cholesterol, so it has excellent ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/09A23L21/15
Inventor 常忠义张亦澜高红亮吕远黄橙子谭静崔红亮
Owner EAST CHINA NORMAL UNIV
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