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A kind of high-fiber soybean protein jelly and preparation method thereof

A technology of soybean protein and soybean protein, which is applied in the fields of oligosaccharide-containing food ingredients, food science, food ingredients, etc., can solve the problems of low dietary fiber content, unbalanced nutrition, lack of satiety, etc., and achieve increased satiety , Increase dietary fiber content, strong effect of satiety

Active Publication Date: 2019-05-03
LINYI YUWANG VEGETABLE PROTEIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although soybean protein powder has high protein content, its dietary fiber content is low, and the protein powder is relatively thin after brewing, and there is no feeling of fullness. If it is used as a meal replacement food for a long time, it will lead to unbalanced nutritional intake , cannot meet the needs of the human body
Therefore, as a meal replacement food, soybean protein powder still has its shortcomings

Method used

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  • A kind of high-fiber soybean protein jelly and preparation method thereof
  • A kind of high-fiber soybean protein jelly and preparation method thereof
  • A kind of high-fiber soybean protein jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The high-fiber soybean protein jelly described in this embodiment comprises: 4kg of soybean protein powder, 4kg of sugar palm powder, 0.5kg of whey protein, and 1.5kg of xylitol.

[0034] The preparation method of the high-fiber soybean protein jelly comprises: taking a selected amount of soybean protein powder and adding water to fully dissolve it at room temperature, adding a selected amount of whey protein and oligosaccharides, mixing thoroughly, and spray drying to make a powder , and fully mixed with the selected amount of sugar palm powder, that is.

[0035] The preparation method of the high-fiber soybean protein jelly in this embodiment is as follows: first dissolve the powder in a small amount of warm water at 40-65°C, and then prepare it with boiling water, and stir well to obtain a jelly paste.

Embodiment 2

[0037] The high-fiber soybean protein jelly described in this example has the same raw material composition as that in Example 1, and the only difference lies in the preparation method.

[0038] The preparation method of high-fiber soybean protein jelly described in the present embodiment comprises the following steps:

[0039] (1) Take selected parts by weight of soybean protein powder and add water to fully dissolve it to make a solution with a mass concentration of 30 wt%, and add a selected amount of the xylitol to mix, and then heat up to 50°C for 3 hours;

[0040] (2) naturally cool the reaction solution to room temperature, add a selected amount of the whey protein and mix thoroughly, and spray dry the mixed solution to obtain a powder;

[0041] (3) Mix the obtained powder with the selected amount of the sugar palm powder to obtain final product.

[0042] The preparation method of the high-fiber soybean protein jelly described in this example is the same as that in Exa...

Embodiment 3

[0044] The high-fiber soybean protein jelly described in this embodiment comprises: 4kg of soybean protein powder, 4kg of sugar palm powder, 0.5kg of whey protein, 1.5kg of xylitol, and 0.4kg of polydextrose.

[0045] The preparation method of high-fiber soybean protein jelly described in the present embodiment comprises the following steps:

[0046] (1) Take selected parts by weight of soybean protein powder and add water to fully dissolve it to make a solution with a mass concentration of 40 wt%, and add selected parts by weight of the xylitol to mix, then heat up to 60°C for 2 hours of heat preservation;

[0047] (2) naturally cooling the reaction solution to room temperature, and adding a selected amount of the whey protein and polydextrose to fully mix, and spray-drying the mixed solution to obtain a powder;

[0048] (3) Mix the obtained powder with the selected amount of the sugar palm powder to obtain final product.

[0049] The preparation method of the high-fiber soy...

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Abstract

The invention belongs to the technical field of functional and nutritional food, particularly relates to a high-fiber soybean protein jelly, and further discloses a preparation method. The high-fiber soybean protein jelly consists of the following raw materials: 40-60 parts by weight of soybean protein powder, 20-40 parts by weight of arenga pinnata powder, 5-20 parts by weight of whey protein and 5-15 parts by weight of oligosaccharides. The high-fiber soybean protein jelly combines the soybean proteins with the whey proteins and can make up the lack of methionine in the soybean proteins. The added arenga pinnata powder can increase the content of dietary fibers, balance nutrition contents, can make the brewed soybean proteins to be jelly-shaped, and more effectively increases satiety. By regulating xylitol, the flavor of the high-fiber soybean protein jelly can be improved and the high-fiber soybean protein jelly is suitable for all types of people including people with diabetes and an ideal meal replacement food.

Description

technical field [0001] The invention belongs to the technical field of functional nutritious food, specifically relates to a high-strength soybean protein jelly, and further discloses a preparation method thereof. Background technique [0002] With the improvement of people's living standards, great changes have taken place in people's dietary structure, the intake of protein per capita is increasing day by day, and because animal protein contains cholesterol, long-term consumption can easily induce diseases such as cardiovascular and cerebrovascular diseases, obesity, etc. The intake of vegetable protein is more important. [0003] Among the many vegetable proteins, soy protein (also known as soybean protein) has the highest nutritional value. Soybean protein powder is obtained from low-temperature defatted soybean meal through extraction, separation, enzymatic hydrolysis, spray drying and other steps. Enzymatic hydrolysis can decompose large molecular protein molecular ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/185A23L33/19A23L29/30A23L19/00
CPCA23V2002/00A23V2250/54252A23V2250/5488A23V2250/28
Inventor 刘汝萃王彩华马军尹元岭
Owner LINYI YUWANG VEGETABLE PROTEIN
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