SPI (soybean protein isolate)-containing potato vermicelli and preparation method thereof

Abstract

The invention discloses SPI (soybean protein isolate)-containing potato vermicelli and a preparation method of the soybean protein isolate-containing potato vermicelli. The soybean protein isolate-containing potato vermicelli comprises the following raw materials: soybean protein isolate, potato starch, cold water and boiling water. According to the invention, the soybean protein isolate is added to improve the utilization rate of protein; the original nutritional inhibitor, namely a trypsin inhibitor in soybeans are removed in soybean protein isolate powder, so as to avoid discomfort of indigestion, gastric distension and the like. Furthermore, gel properties of the soybean protein isolate are used to endow the potato vermicelli with a better gel tissue structure, so that the potato vermicelli is smoother in taste, tougher and chewier, and the potato vermicelli is not broken in the cooking process, free of additives, rich in nutrition and safe in taking.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soybean protein isolate potato flour and a preparation method thereof. Background technique [0002] Potatoes are a vegetable with both grain and vegetable uses. The scientific name potato, together with rice, wheat, corn, and sorghum, is called the world's top five crops. Potatoes have complete nutrients and are easily digested and absorbed by the human body. They enjoy the title of "second bread" in Europe and the United States. Potatoes are rich in vitamin A, vitamin C and minerals. The content of high-quality starch is about 16.5%, and it also contains a lot of lignin. The vitamins it contains are twice that of carrots, three times that of Chinese cabbage, and four times that of tomatoes. The content of vitamin C is the highest in vegetables. Compared with rice, potatoes produce lower calories and contain only 0.1% fat. If you take it as a staple food and insist o...

AI Technical Summary

Problems solved by technology

[0005] The use of soybean protein isolate in the production of potato flour has quite good nutritional value, but its disadvantage is that the fusion between soybean protein isolate and potato starch is poor, the potato flour is easy to break up, and the taste is rough at the same time, and the potato flour is not resistant to boiling. Easy to make muddy soup, poor texture, high rate of broken strips

[0006] At present, there is no joint use of soybean protein isolate and potato starch to prepare a product with high nutritional value, good powder formability, no layer breakage, good taste, cooking resistance, no muddy soup after cooking, good chewiness, and low rate of cooked strips. According to the report of potato flour, it is difficult for those skilled in the art to predict whether two kinds of raw materials can be used together to play a synergistic effect in terms of mouthfeel and nutritional value.

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