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Soybean protein gel, preparation method and applications thereof

A technology of soybean protein glue and soybean, applied in the direction of plant protein processing, etc., can solve the problem of not being able to give full play to the characteristics of protein gel, achieve the effects of enriching protein types, reducing costs, and benefiting human health

Inactive Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of meat product processing, soybean protein isolate powder is often added directly in the form of powder, but for meatball products that require a high taste, this method of addition cannot fully utilize the gel properties of the protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The soybean protein glue is made from the following raw materials in parts by weight: 0.5 parts of soybean protein isolate powder and 3.5 parts of ice water.

[0018] The preparation method of above-mentioned soybean protein glue, comprises the following steps:

[0019] Prepare the raw materials, add the ice water into the chopping pot, then pour the soybean protein isolate powder, chop at 1600 rpm until there are no particles, then increase the speed to 3200 rpm and chop until it is fine. Stand at 4°C for at least 4 hours. The filling temperature is controlled at 1-4°C during the whole cutting and mixing process.

[0020] The meatball product prepared by using the above soybean protein glue is made of the following raw materials in parts by weight: 35 parts of chicken, 10 parts of fat, 7 parts of soybean protein glue, 7 parts of starch, 1 part of ginger, 1 part of salt, 1 part of sugar, monosodium glutamate 0.2 parts, 0.1 parts of phosphate, 0.05 parts of spices, 0.0...

Embodiment 2

[0035] The soybean protein glue is made of the following raw materials in parts by weight: 1 part of soybean protein isolate powder and 5 parts of ice water.

[0036] The preparation method of above-mentioned soybean protein glue, comprises the following steps:

[0037] Prepare the raw materials, add the ice water into the chopping pot, then pour the soybean protein isolate powder, chop at 2000 rpm until there are no particles, then increase the speed to 3600 rpm and chop until it is fine. Stand at 4°C for at least 4 hours. The filling temperature is controlled at 1-4°C during the whole cutting and mixing process.

[0038] The meatball product prepared by using the above soybean protein glue is made of the following raw materials in parts by weight: 37 parts of chicken, 13 parts of fat, 10 parts of soybean protein glue, 10 parts of starch, 2 parts of ginger, 2 parts of salt, 2 parts of sugar, monosodium glutamate 0.5 parts, 0.2 parts of phosphate, 0.2 parts of spices, 0.1 pa...

Embodiment 3

[0053] The soybean protein glue is made from the following raw materials in parts by weight: 1.5 parts of soybean protein isolate powder and 7 parts of ice water.

[0054] The preparation method of above-mentioned soybean protein glue, comprises the following steps:

[0055] Prepare raw materials, add the ice water into the chopping pot, then pour the soybean protein isolate powder, chop at 1800 rpm until there are no particles, then increase the speed to 3600 rpm and chop until it is fine. Stand at 4°C for at least 4 hours. The filling temperature is controlled at 1-4°C during the whole cutting and mixing process.

[0056] The meatball product prepared by using the above soybean protein glue is made of the following raw materials in parts by weight: 40 parts of chicken, 15 parts of fat, 10 parts of soybean protein glue, 8.5 parts of starch, 2 parts of ginger, 1.6 parts of salt, 2 parts of sugar, monosodium glutamate 0.5 parts, 0.2 parts of phosphate, 0.1 parts of spices, 0....

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Abstract

The invention discloses a soybean protein gel, a preparation method and applications thereof. The soybean protein gel is composed of the following raw materials in parts by weight: 0.5 to 1.5 parts of isolated soybean protein powder and 3.5 to 7 parts of ice water. The soybean protein gel is mainly prepared from isolated soybean protein powder and ice water; in the preparation method of the soybean protein gel, the isolated soybean protein powder is subjected to a pretreatment and is converted into protein gel before the isolated soybean protein powder is added into the product; thus the characteristics of the isolated soybean protein gel can be more fully exerted than directly adding the isolated soybean protein powder; the crispy degree and elasticity of pills are increased, the taste and the product quality are improved, the cost is reduced at the same time, plant protein is added to increase the protein content and enrich the protein species, so the product is benefit for human health.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a soybean protein glue and its preparation method and application. Background technique [0002] Soy protein isolate has many properties such as gel, emulsification, water absorption and water retention in meat products. In the process of meat product processing, soybean protein isolate powder is often directly added in powder form, but for meatball products with high taste requirements, this addition method cannot give full play to the gel properties of protein. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a soybean protein glue which can give full play to the gel properties of the protein and improve the elasticity and brittleness of the product and its preparation method. [0004] Another technical problem to be solved by the present invention is to provide a meatball product made from soybean protein glu...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 刘安军张庆玉牛佰山
Owner SHANDONG HUIFA FOODS
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