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High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof

A technology of soybean protein isolate and high barrier property, applied in the field of food processing, can solve the problems of limited application and high price of enzyme preparations

Active Publication Date: 2015-03-25
黑龙江省绿色食品科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzyme preparations used for enzymatic improvement are expensive, which limits their application in industrial production

Method used

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  • High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof
  • High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof
  • High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]Dissolve 50g of soybean protein isolate in 1L of distilled water, stir while adding, and then mix evenly with a high-speed mixer to prepare a 5% (w / v) soybean protein isolate solution. Pass the solution through a high-pressure homogenizer, and homogenize it for 10 minutes under the condition of 100 MPa. Take a certain amount of homogenized soybean solution and add 2.5% (w / v) glycerin to adjust the pH value of the solution to 8. Stir magnetically for 20 minutes at 70 ° C. Heat in a constant temperature water bath for 30 minutes, and cool to room temperature to obtain an edible film solution containing 50 g / L soybean protein isolate, 25 g / L glycerin, and 1.0 g / L glucose. Flow a part of the edible film solution through a straw into a petri dish (diameter 150mm) with polyvinyl chloride plastic inside, 18g of the solution in each petri dish, and scrape it with a curved glass rod to ensure that the thickness of the film is even. After natural drying, put The dried soybean prot...

Embodiment 2

[0035] Dissolve a certain quality of soybean protein isolate in distilled water, stir while adding, and then mix evenly with a high-speed mixer to prepare a 5% (w / v) soybean protein isolate solution. Pass the solution through a high-pressure homogenizer, under the condition of 100MPa, homogenize for 10 minutes, add 2.5% (w / v) glycerin, 0.1% (w / v) glucose, adjust the pH value of the solution to 8, stir magnetically for 20 minutes, 70 ℃ in a constant temperature water bath for 30 min, then cooled to room temperature. The remaining steps are the same as Example 1.

[0036] See Table 1 for the performance measurement of the edible film of soybean protein isolate prepared in the above-mentioned Example 1 and Example 2, and see Table 2 for the performance measurement of the product.

[0037] Table 1 Determination of edible film properties of soybean protein isolate

[0038]

[0039] Note: Ⅰ means that the film-forming solution is treated with high pressure 100MPa; Ⅱ means that...

Embodiment 3

[0043] The difference between this example and Example 2 is that the edible film liquid contains 40 g / L of soybean protein isolate, 20 g / L of glycerin, and 0.6 g / L of glucose.

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Abstract

The invention discloses a high-barrier isolated soybean protein edible membrane liquid as well as a preparation method and application thereof. The edible membrane liquid is prepared from isolated soybean protein, glycerol, glucose and water, wherein the isolated soybean protein accounts for 30-100g / L, the glycerol accounts for 15-35g / L and the glucoses accounts for 0.5-2.5g / L. The edible membrane liquid disclosed by the invention can be prepared by virtue of the combination of performing ultrahigh pressure treatment and adding glucose as a cross-linking agent, so that the moisture resistance of the edible membrane is greatly improved, and the problem that the skin of microwavable frozen pre-fried food becomes not crisp after undergoing microwave heating can be solved. In a finished product dipped with the edible membrane liquid, the problem that interior water and oil of the microwavable frozen pre-fried food migrate towards the skin after undergoing microwave heating can be relieved, so that the phenomena of 'water immersion' and 'oil immersion' can be reduced, and crisp texture similar to a newly fried product is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a soybean protein isolate edible film liquid and a preparation method thereof and a method for improving the crispy quality of microwave frozen pre-fried food, in particular to a soybean protein isolate edible film liquid and a preparation method thereof and A method for improving the crispy quality of microwave frozen pre-fried food by using the barrier property of edible film. Background technique [0002] With the acceleration of people's life rhythm, healthy, convenient and fast microwave food has been welcomed by consumers, and its demand is increasing year by year. However, due to the significant difference between microwave heating and traditional heating methods, the quick-frozen pre-fried food loses its original crispy and crispy mouthfeel after being reset by microwave, which limits its development. Therefore, how to maintain the brittleness of its products after microwave...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08K5/053A23L1/315A23L1/318A23B4/10A23L3/3526A23L13/50A23L13/70
Inventor 郑环宇韩建春高珊刘骞许慧董小超朱秀清孙树坤
Owner 黑龙江省绿色食品科学研究院
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