A kind of preparation method of protein sauce

A production method and technology of seasoning sauce, applied in the functions of food ingredients, food science, application, etc., can solve problems such as disadvantages, achieve moderate price, large market potential, and increase the effect of flavor and texture

Active Publication Date: 2016-01-27
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the traditional seasoning sauces in China are mainly salty and sweet, but the addition of a large amount of high salt and high sugar is not conducive to human health

Method used

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  • A kind of preparation method of protein sauce
  • A kind of preparation method of protein sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of protein seasoning sauce, comprising the following steps:

[0030] (1) The high-temperature soybean meal is crushed into powder, 5 times the mass of purified water is added, and stirred evenly to obtain a soybean meal powder solution. Alkaline protease was added to the soybean meal powder solution, and placed in a 1.5kw ultrasonic wave for 20 minutes. The solution was placed in a constant temperature centrifuge at 20°C, centrifuged at 5000 rpm for 10 minutes, and the centrifuged supernatant was filtered through a 200-mesh screen, and then concentrated by heating at low temperature until the protein concentration in the supernatant reached 30%.

[0031] (2) Add 5% of rice starch, 10% of vegetable oil, 2% of salt and 2% of white granulated sugar to the protein solution finally obtained in step (1). The mixture is heated by microwaves to ripen raw materials such as protein and starch and produce aroma. The percentage described in this step is that ...

Embodiment 2

[0035] A preparation method of protein seasoning sauce, comprising the following steps:

[0036] (1) The high-temperature soybean meal is crushed into powder, 5 times the mass of purified water is added, and stirred evenly to obtain a soybean meal powder solution. Alkaline protease was added to the soybean meal powder solution, and placed in a 1.5kw ultrasonic wave for 20 minutes. The solution was placed in a constant temperature centrifuge at 20°C, centrifuged at 5000 rpm for 10 minutes, and the centrifuged supernatant was filtered through a 200-mesh screen, and then concentrated by heating at low temperature until the protein concentration in the supernatant reached 40%.

[0037] (2) Add 15% of rice starch, 5% of vegetable oil, 4% of salt and 2% of white granulated sugar to the protein solution finally obtained in step (1). The mixture is heated by microwaves to ripen raw materials such as protein and starch and produce aroma. The percentage described in this step is that ...

Embodiment 3

[0041] A preparation method of protein seasoning sauce, comprising the following steps:

[0042] (1) The high-temperature soybean meal is crushed into powder, 5 times the mass of purified water is added, and stirred evenly to obtain a soybean meal powder solution. Alkaline protease was added to the soybean meal powder solution, and placed in a 1.5kw ultrasonic wave for 20 minutes. Place the solution in a constant temperature centrifuge at 20°C, centrifuge at 5000 rpm for 10 minutes, filter the centrifuged supernatant through a 200-mesh screen, and then conduct low-temperature heating and concentration until the protein concentration in the supernatant reaches 50%.

[0043] (2) Add 10% of rice starch, 8% of vegetable oil, 5% of salt and 2% of white granulated sugar to the protein solution finally obtained in step (1). The mixture is heated by microwaves to ripen raw materials such as protein and starch and produce aroma. The percentage described in this step is that each raw ...

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Abstract

The invention discloses a preparation method of protein sauce. The method comprises the following steps: with soybean meal as a raw material, dissolving out soluble protein from the soybean meal by ultrasonic high-frequency oscillation and hydrolytic action of alkaline protease; removing insoluble soybean meal slag particles by a centrifugal process and a filtration process; evenly mixing and stirring the obtained soybean meal protein with auxiliary materials such as rice starch, vegetable oil, salt, sugar and monosodium glutamate; and fumigating by steam to achieve the targets of curing and protein denaturation thickening, thereby obtaining the protein source. According to the preparation method, the flavor and the texture of the protein source are further enhanced by a fumigating process. Compared with hot air heating and boiling water cooking methods, the fumigating process has certain advantages in the aspects of variety and texture of flavor components. Therefore, the steam fumigation method is a novel method suitable for preparation of the protein sauce, and has high popularization and application value.

Description

technical field [0001] The invention belongs to the field of processing and application of agricultural products, and in particular relates to a method for preparing soybean meal protein seasoning sauce. Background technique [0002] my country is the country with the largest production and consumption of soybean oil in the world, and there are millions of tons of soybean meal (also known as bean dregs) produced every year. Okara is rich in protein, fat, carbohydrates, vitamins E, A, B, trace elements, mullet alcohol compounds and dietary fiber, and its rich nutritional value is comparable to that of soy milk or tofu. Long-term consumption of bean dregs can reduce the cholesterol content in the body and effectively control the consumption of insulin by diabetic patients. Dietary fiber is conducive to the elimination of toxins in the human body, which will help prevent the occurrence of cardiovascular diseases and relieve the clinical symptoms of diabetic patients. [0003] ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
CPCA23L5/13A23L11/07A23L27/60A23L33/00A23L33/185A23V2002/00A23V2200/30
Inventor 黄利华黎海彬张业辉
Owner GUANGZHOU CITY POLYTECHNIC
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