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Soybean protein dietary fiber haw jam and preparation method thereof

A technology of soybean dietary fiber and soybean protein, applied in food science, food ingredients, applications, etc., can solve the problems of bad taste of hawthorn sauce, low content of dietary fiber and protein, etc., and achieve increased stability, good nutritional effect, high The effect of stability

Inactive Publication Date: 2018-05-04
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The content of dietary fiber and protein in hawthorn sauce is extremely low. Adding soybean dietary fiber and soybean protein can improve its nutritional and health value. However, with the increase of fiber content, it will also have a certain adverse effect on the taste of hawthorn sauce

Method used

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  • Soybean protein dietary fiber haw jam and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0047] A soybean protein dietary fiber hawthorn sauce, which consists of the following components in terms of mass percentage: 3% soybean dietary fiber, 4% soybean protein, 7% white sugar, 1% malt syrup, 3% salt, 0.2% starch, hawthorn 25%, the remaining components are water.

[0048] Soy protein is soy protein isolate.

[0049] A preparation method of soybean protein dietary fiber hawthorn paste, comprising the steps of:

[0050] 1) Cleaning and removing seeds: select nine-ripe hawthorn fruits, wash them with clean water, and remove the cores in the fruits.

[0051] 2) Softening: Mix the selected hawthorn fruit with water at a mass ratio of 1:1, heat to boil, and keep at 95°C for 30 minutes to completely soften the hawthorn fruit.

[0052] 3) Beating: Put the softened hawthorn into a chopping machine for beating.

[0053] 4) Preparation of dietary fiber slurry: mix soybean dietary fiber and water at a ratio of 1:15 and heat, then add other auxiliary materials according to t...

Embodiment 2

[0058] A soybean protein dietary fiber hawthorn sauce, which consists of the following components in terms of mass percentage: 4% soybean dietary fiber, 5% soybean protein, 8% white sugar, 2% malt syrup, 4% salt, 0.3% starch, hawthorn 30%, the remaining components are water.

[0059] Soy protein is soy protein concentrate.

[0060] A preparation method of soybean protein dietary fiber hawthorn paste, comprising the steps of:

[0061] 1) Cleaning and removing seeds: select nine-ripe hawthorn fruits, wash them with clean water, and remove the cores in the fruits.

[0062] 2) Softening: Mix the selected hawthorn fruit with water at a mass ratio of 1:1, heat to boil, and keep at 100°C for 20 minutes to completely soften the hawthorn fruit.

[0063] 3) Beating: Put the softened hawthorn into a chopping machine for beating.

[0064] 4) Preparation of dietary fiber slurry: mix soybean dietary fiber and water at a ratio of 1:15 and heat, then add other auxiliary materials according...

Embodiment 3

[0069] A soybean protein dietary fiber hawthorn sauce, which consists of the following components in terms of mass percentage: 5% soybean dietary fiber, 6% soybean protein, 10% white sugar, 3% maltose syrup, 5% salt, 0.5% starch, hawthorn 35%, the remaining components are water.

[0070] Soy protein is soy protein concentrate.

[0071] A preparation method of soybean protein dietary fiber hawthorn paste, comprising the steps of:

[0072] 1) Cleaning and removing seeds: select nine-ripe hawthorn fruits, wash them with clean water, and remove the cores in the fruits.

[0073] 2) Softening: Mix the selected hawthorn fruit with water at a mass ratio of 1:1, heat to boil, and keep at 100°C for 25 minutes to completely soften the hawthorn fruit.

[0074] 3) Beating: Put the softened hawthorn into a chopping machine for beating.

[0075] 4) Preparation of dietary fiber slurry: mix soybean dietary fiber and water at a ratio of 1:15 and heat, then add other auxiliary materials accor...

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Abstract

The invention discloses soybean protein dietary fiber haw jam and a preparation method thereof. The haw jam comprises the following components in percentage by mass: 3 to 5 percent of soybean dietaryfiber, 4 to 6 percent of soybean protein, 7 to 10 percent of white granulated sugar, 1 to 3 percent of malt syrup, 3 to 5 percent of salt, 0.2 to 0.5 percent of starch, 25 to 35 percent of haw, and anappropriate of water. The soybean protein dietary fiber haw jam is delicate in taste, the functionality is not affected, the stability is improved, and the nutritional efficacy is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to soybean protein dietary fiber hawthorn paste and a preparation method thereof. Background technique [0002] Hawthorn, also known as Shanliguo and Shanlihong, is a small deciduous tree in the family Rosaceae. Its fruit is sweet and sour, rich in vitamins, maslinic acid, citric acid, flavonoids, etc., and has important medicinal value. It has become a spleen and appetizer since ancient times. , Good medicine for digestion and stagnation, blood circulation and phlegm. Vitexin, a flavonoid compound in hawthorn, is a drug with strong anticancer effect. Hawthorn extract has certain inhibitory effects on the growth, proliferation, invasion and metastasis of cancer cells in vivo. Because it is rich in nutrients and has high nutritional value, people process it into various products in order to prolong its consumption cycle and obtain regeneration value. Among them, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/185A23L33/22
CPCA23V2002/00A23L27/60A23L33/185A23L33/22A23V2250/5488
Inventor 牛祥臣王娜娜李顺秀刘军李成辉
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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