Composite plant protein jelly and preparation method thereof

A technology for compounding protein and jelly, applied in the field of food processing, can solve the problems of low nutritional value of jelly and high content of food additives, and achieve the effects of being beneficial to health, improving nutritional value and flavor, and reducing usage

Inactive Publication Date: 2013-04-24
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the existing jelly has low nutritional value and high content of food additives is not conducive to health; the present invention provides a plant compound protein jelly with high nutritional value and delicate taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Mix 15 parts of soybean protein, 5 parts of peanut protein, 5 parts of walnut protein, 0.05 part of calcium phosphate and 0.3 part of vitamin C to obtain protein powder; take 80 parts of water and heat to 55°C;

[0034] (2) Under the stirring condition of 200r / min, slowly add 15 parts of water at 55°C to the protein powder to make it completely wet, and continue stirring for 30 minutes; then homogenize under the condition of 15MPa for 60 seconds to obtain a viscous protein liquid; Keep the protein solution at a constant temperature of 55°C;

[0035] (3) Take 10 parts of lotus root powder and 8 parts of sucrose, add the remaining water to it, stir well, then add 1 part of citric acid, stir well, and get a raw paste;

[0036] (4) Under stirring conditions, heat the raw paste to 95°C and keep the temperature constant for 10 minutes to obtain lotus root starch paste;

[0037] (5) Mix the protein liquid and lotus root powder paste evenly by turning up and down, and then...

Embodiment 2

[0040] (1) Mix 10 parts of soybean protein, 5 parts of peanut protein, 10 parts of walnut protein, 0.1 part of calcium phosphate and 0.4 part of vitamin C to obtain protein powder; take 120 parts of water and heat to 45°C;

[0041] (2) Under the stirring condition of 200r / min, slowly add 20 parts of water at 45°C to the protein powder to make it completely wet, and continue stirring for 20 minutes; then homogenize under the condition of 15MPa for 60 seconds to obtain a viscous protein liquid; Keep the protein solution at a constant temperature of 45°C;

[0042] (3) Take 20 parts of lotus root starch and 20 parts of fructose, add the remaining water to it, stir well, then add 3 parts of lactic acid, stir well, and get a raw paste;

[0043] (4) Under stirring conditions, heat the raw paste to 90°C and keep the temperature constant for 20 minutes to obtain lotus root starch paste;

[0044] (5) Mix the protein liquid and lotus root powder paste evenly by turning up and down, and ...

Embodiment 3

[0047] (1) Mix 5 parts of soybean protein, 10 parts of peanut protein, 10 parts of walnut protein, 0.2 part of calcium phosphate and 0.5 part of vitamin C to obtain protein powder; take 100 parts of water and heat to 50°C;

[0048] (2) Under the stirring condition of 200r / min, slowly add 20 parts of water at 50°C to the protein powder to make it completely wet, and continue stirring for 25 minutes; then homogenize under the condition of 15MPa for 60 seconds to obtain a viscous protein liquid; Keep the protein solution constant temperature at 50°C;

[0049] (3) Take 15 parts of lotus root powder and 15 parts of xylitol, add the remaining water to it, stir well, then add 2.5 parts of glucono-δ-lactone, stir well, and get a raw paste;

[0050] (4) Under stirring conditions, heat the raw paste to 90°C and keep the temperature constant for 20 minutes to obtain lotus root starch paste;

[0051] (5) Mix the protein liquid and lotus root powder paste evenly by turning up and down, an...

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PUM

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Abstract

The invention relates to a composite plant protein jelly and a preparation method thereof and belongs to the technical field of food processing. The composite plant protein jelly is prepared from soybean protein, peanut protein, walnut protein, saccharides, lotus root starch, acidity regulator, vitamin C, calcium phosphate and water. Due to the addition of lots of plant proteins, the composite plant protein jelly contains enriched proteins and amino acids and full nutritional ingredients, and the nutritive value and taste of the jelly can be improved. In addition, the composite plant protein has the protein gelling function, and the gel utilization in the jelly can be reduced. According to the invention, the gel is replaced by the lotus root starch, and the lotus root starch is a food, does not have any toxic or side effect and has the health-care effects of reinforcing the stomach and tonifying spleen, nourishing blood and tonifying, checking diarrhea and the like; and moreover, the lotus root starch contains lots of plant proteins and can be well coupled with the soybean protein, peanut protein and the walnut protein to form a stable gel system.

Description

technical field [0001] The invention relates to a vegetable composite protein jelly added with soybean protein, peanut protein and walnut protein and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Jelly is a kind of leisure snack food, which is semi-solid, with crystal appearance, bright color and soft taste. It is deeply loved by consumers, especially children. At present, most jelly products on the market are prepared by adding thickeners (sodium alginate, agar, edible gelatin, carrageenan, etc.) to various artificial flavors, colorants, sweeteners, and sour agents. compound, and the product is single, with low nutritional value. For this reason, the present invention improves the nutritional labeling of jelly by adding plant compound protein powder, plays the effect of health care. [0003] The essential amino acid content in plant protein is high, also contains the multivitamins and mineral matter necess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
Inventor 赵晓燕陈相艳陈锋亮陈军王宪昌邓鹏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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