Spiced water-soluble essential oil as well as preparation method thereof and application thereof in processing of soybean textured protein product

Abstract

The invention discloses a spiced water-soluble essential oil as well as a preparation method thereof and an application thereof in processing of a soybean textured protein product. The preparation method of the spiced water-soluble essential oil comprises the following steps: (1) preparing a spiced essential oil by means of supercritical extraction; and (2) preparing the spiced water-soluble essential oil by means of soybean phospholipid emulsification. A method of processing the soybean textured protein product comprises the following steps: mixing soybean meal, vital gluten, protein isolate and bean dregs uniformly to obtain a mixture; twin-screw extruding the mixture; marinating the mixture; adding the spiced water-soluble essential oil for flavoring; and packaging and sterilizing the mixture. The invention has the following beneficial effects that firstly, an extraction rate of the spiced essential oil can reach as high as 96%, and cost for raw materials is saved; secondly, the spiced water-soluble essential oil has the advantages of high safety and good soluble dispersion; and as the spiced water-soluble essential oil is added during the processing of the soybean textured protein product, not only product flavor is tasty and distributed uniformly, but also re-flavoring procedures in the later period can be reduced; and thirdly, dietary fiber content of the soybean textured protein product can reach as high as 6%.

Description

technical field [0001] The invention relates to an edible essential oil and its preparation method and application, in particular to spiced perfume soluble essential oil, its preparation method and its application in processing soybean tissue protein products, belonging to the technical field of food processing. Background technique [0002] Although the existing drawn protein and tissue protein products have the advantages of low fat, zero cholesterol and high protein, their nutrition is not comprehensive enough, especially the affluence disease that is widely prevalent in modern society reflects the disadvantages of people's overnutrition. [0003] In addition, when preparing silk protein and textured protein products, traditional seasoning is used for seasoning, which not only has the problem of not being easy to taste (seasoning is on the surface of the product), but also causes waste of seasoning (every time using oil Or just abandon after water extraction once), also t...

AI Technical Summary

Problems solved by technology

[0002] Although the existing drawn protein and tissue protein products have the advantages of low fat, zero cholesterol and high protein, their nutrition is not comprehensive enough, especially the widespread affluence disease in modern society reflects the disadvantages of people's overnutrition

[0003] In addition, when preparing silk protein and textured protein products, traditional seasoning is used for seasoning, which not only has the problem of not being easy to taste (seasoning is on the surface of the product), but also causes waste of seasoning (every time using oil Or just throw away after water extraction once), and there is also the shortcoming that the residue of seasoning is easy to remain on the surface of the product at the same time, which seriously affects the sensory quality