Modified soybean fibers and high-performance composite gel prepared by synergy of modified soybean fibers of gellan gum

Abstract

The invention belongs to the technical field of food processing, and discloses modified soybean fibers and a high-performance composite gel prepared by synergy of the modified soybean fibers and gellan gum. The modified soybean fibers are prepared by the steps: crushing and sieving dried soybean dregs, then mixing with water, and carrying out steam-cooking treatment on the obtained mixing system under conditions of the pH value of 10-12 and the temperature of 105-120 DEG C; then carrying out stirring treatment under conditions of the pH value of 10-12 and the temperature of 40-60 DEG C; centrifuging the obtained dispersed liquid, taking a precipitate, redissolving the precipitate in water, adjusting the pH value to neutral, and centrifuging; and spray-drying the obtained precipitate, to obtain the modified soybean fibers. The high-performance composite gel is prepared by the steps: adding the modified soybean fibers and gellan gum into water, shearing, stirring and mixing evenly, and thus obtaining the high-performance composite gel. The modified soybean fibers and the gellan gum form the high-performance composite gel through a synergistic effect, and all the gel strength, hardness, elasticity and water holding capacity of the composite gel are significantly improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-performance composite gel prepared by modified soybean fiber and gellan gum. Background technique [0002] In the process of producing soybean oil, soybean protein isolate, tofu and other products, soybeans will produce by-products—okara (accounting for 15-20% of the total amount of soybeans). Okara has a rough taste and is easy to spoil. It is usually used as animal feed or agricultural waste, and it will cause environmental pollution due to improper treatment. Therefore, how to further develop and utilize bean dregs has become an urgent problem for scientific researchers to solve. [0003] Okara contains about 60% insoluble fiber and 15% protein and is a rich source of soybean fiber. At present, the development of soybean fiber mainly focuses on converting insoluble fiber into soluble fiber through ultrafine pulverization, high-pressure homogenizati...

AI Technical Summary

Problems solved by technology

At present, the development of soybean fiber mainly focuses on converting insoluble fiber into soluble fiber through ultrafine pulverization, high-pressure homogenization, biological fermentation and other methods, and then directly adding it to beverages and baked foods to improve the sensory and rheological properties of the product. The conversion rate of soluble fiber in the process is low, only about 20%, and its application is very single, with low added value

However, less attention has been paid to the insoluble fiber itself, focusing on the extraction of insoluble fiber by high-energy media grinding, high-pressure homogenization, and chemical solvents, and exploring the effects of the above methods on the properties of insoluble fiber, but there are three problems in these studies: (1) The extraction method has high requirements on equipment, complex operation, or repeated use of chemical reagents such as acids, alkalis, and chelating agents during extraction, which increases the difficulty of post-processing; (2) The functional properties of soybean fiber are not targeted during the extraction process so that Direct application only improves certain functional properties such as water holding capacity / oil holding capacity / swelling power, etc.; (3) The development is not enough, ignoring the hydrophilic characteristics of soybean fibers, which will help the preparation of soybean fibers. glue

However, gellan gum is expensive. In actual production, the amount of gellan gum is reduced by compounding xanthan gum, guar gum or carboxymethyl cellulose to meet people's food taste and texture requirements.

However, the amount of compound colloid used in the above compounding methods is relatively large, usually more than 1%, and mainly improves the texture properties such as viscosity and elasticity of the gellan gum system, while improving the gelling ability and gelling properties of the gellan gum system. The glue strength is not significantly affected, and its application is limited in high-strength gel foods such as sausages

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