Cuminum cyminum water-solubility essential oil and preparation method thereof, as well as application of essential oil to processing of textured soybean protein products

Abstract

The invention discloses cuminum cyminum water-solubility essential oil and a preparation method thereof, as well as application of the essential oil to processing of textured soybean protein products, wherein the preparation method of the cuminum cyminum water-solubility essential oil comprises the following steps: (1), performing supercritical extraction to prepare cuminum cyminum essential oil; (2), preparing the cuminum cyminum water-solubility essential oil by emulsification of soybean phospholipids. A method for processing the textured soybean protein products comprises the following steps: uniformly mixing bean pulp, vital gluten, protein isolate and bean dregs, extruding through double screw rods, marinating, adding cuminum cyminum water-solubility essential oil to season, packing and sterilizing, so as to obtain the textured soybean protein products. The invention has the beneficial effects: (1), the extraction rate of the cuminum cyminum essential oil is up to 96%, so that the costs of raw materials are reduced; (2), the cuminum cyminum water-solubility essential oil is high in edible safety and dissolution dispersity; when the cuminum cyminum water-solubility essential oil is added during processing of the textured soybean protein products, not only are product flavors distributed uniformly and deeply, but also later-period re-seasoning working procedures are reduced; (3), the content of diet fibers in the textured soybean protein products is up to 6%.

Description

technical field [0001] The invention relates to an edible essential oil and its preparation method and application, in particular to cumin water-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 ther...

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