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Soy protein curd product and preparation method thereof

A technology of soybean protein and soybean protein isolate, which is applied in the field of soybean protein curd products and its preparation, can solve the problems of unpleasant powdery taste, affecting consumers' acceptance of soybean protein isolate products, and low soybean protein content, and achieves Effects of weight control and health, rich taste, delicate and smooth taste

Inactive Publication Date: 2014-06-18
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the content of soybean protein in ready-to-eat soybean protein dietary products is generally low. In order to achieve the daily intake level recommended by scientific research results, it needs to be consumed in large quantities, which is difficult for consumers to accept; and due to the current dissolution and dispersion of soybean protein itself characteristics, so that most of the beverages have an unpleasant powdery taste after adding a large amount of soybean protein; in addition, if the content of soybean protein isolate is high, the product will have a strong beany smell, which will affect consumers' perception of soybean protein isolate. product acceptance

Method used

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  • Soy protein curd product and preparation method thereof

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Effect test

Embodiment 1

[0025] The components of the soybean protein curd product contain (parts by weight): isolated soybean protein 5.5, whole milk powder 3, skim milk powder 2, fructose syrup 6, maltitol 0.8, gluconolactone 0.3, pectin 0.05 , gelatin 0.1, blueberry essence 0.1, blueberry jam 7, strawberry jam 2, water 75.

[0026] The preparation steps of the soybean protein curd product are as follows:

[0027] (1) Mixing: Mix 5.5 parts by weight of soybean protein isolate, 3 parts by weight of whole milk powder, 2 parts by weight of skim milk powder, 6 parts by weight of fructose syrup, and 0.8 parts by weight of maltitol, and then add 75 parts by weight of water , and fully stirred and dissolved to make a feed liquid;

[0028] (2) Heating the gel: heat the material liquid in step (1) to 85°C, keep it warm for 15 minutes, then add 0.3 parts by weight of gluconolactone, stir evenly and control the temperature at 85°C for 30 minutes, then take it out and cool it to 60°C, made into a gel;

[002...

Embodiment 2

[0034] The components of the soybean protein curd product contain (parts by weight): isolated soybean protein 5.5, whole milk powder 1, skim milk powder 4, white sugar 5, aspartame 0.01, gluconolactone 0.25, carboxymethyl Base cellulose sodium 0.15, xanthan gum 0.05, peach flavor 0.06, apricot flavor 0.04, peach jam 5, apricot jam 3, water 76.

[0035] The preparation method of the soybean protein curd product comprises the following steps:

[0036] (1) Mixing: Mix 5.5 parts by weight of soybean protein isolate, 1 part by weight of whole milk powder, 4 parts by weight of skimmed milk powder, 5 parts by weight of white sugar, and 0.01 part by weight of aspartame, and then add 76 parts by weight of water part, and fully stirred and dissolved to make a feed liquid;

[0037] (2) Heating the gel: heat the material liquid in step (1) to 95°C, keep it warm for 3 minutes, then add 0.25 parts by weight of gluconolactone, stir evenly and control the temperature at 85°C for 30 minutes, ...

Embodiment 3

[0043] The components of the soybean protein curd product contain (parts by weight): isolated soybean protein 5.5, whole milk powder 1, skim milk powder 2, sucralose 0.001, neotame 0.001, gluconolactone 0.2, carboxymethyl Sodium cellulose 0.1, konjac gum 0.05, milk flavor 0.15, chocolate sauce 5, water 86.

[0044] The preparation steps of the soybean protein curd product are as follows:

[0045] (1) Mixing: Mix 5.5 parts by weight of soybean protein isolate, 1 part by weight of whole milk powder, 2 parts by weight of skimmed milk powder, 0.001 part by weight of sucralose, and 0.001 part by weight of neotame, then add 86 parts by weight of water , and fully stirred and dissolved to make a feed liquid;

[0046](2) Heating the gel: heat the material liquid in step (1) to 85°C, keep it warm for 15 minutes, then add 0.2 parts by weight of gluconolactone, stir evenly and control the temperature at 85°C for 30 minutes, then take it out and cool it to 60°C, made into a gel;

[004...

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Abstract

The invention discloses a soy protein curd product and a preparation method thereof, and belongs to the technical field of processing of a food protein. The soy protein curd product disclosed by the invention comprises the following components (in parts by weight): 5.5-10 parts of soy isolate protein, 1-3 parts of whole milk powder, 2-4 parts of dried skim milk, 0.002-10 parts of sweetening agents, 0.2-0.3 parts of glucolactone, 0.05-0.2 parts of thickeners, 0.1-0.2 parts of edible essence, 5-10 parts of tartar sauce and 62-86 parts of water. The dry materials are prepared according to a certain ratio, and then prepared into the product by the processes of mixing, heating, preparing gel, breaking gel, blending, filling and the like. The soy protein curd product is simple in preparation technology, high in protein content (greater than 6%), unique in flavor, and fine and smooth in mouthfeel, and is a health-care food for replenishing vegetable protein.

Description

technical field [0001] The invention belongs to the technical field of edible protein processing, and in particular relates to a soybean protein curd product and a preparation method thereof. Background technique [0002] According to the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) published by the FAO / WHO Joint Expert Committee on Protein Quality Evaluation, the digestibility-corrected amino acid score of soybean protein isolate is 1, which is the only vegetable protein that reaches the maximum score. Soy protein isolate is completely free of cholesterol and sugar, and is very low in saturated fat. Scientific studies have shown that a daily intake of 25 grams of isolated soy protein can help lower blood cholesterol and low-density lipoprotein, and moderately increase or maintain high-density lipoprotein, thereby reducing the risk of heart disease. Other health values ​​of soy protein isolate are also constantly being demonstrated by science: soy protein isola...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 刘新旗刘泽龙涂丛慧应欣王一郑岩王宇
Owner COFCO NUTRITION & HEALTH RES INST
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