Plant protein liquid for bakery and preparation method of plant protein liquid

Abstract

The invention relates to a plant protein liquid for bakery and a preparation method of the plant protein liquid. The plant protein liquid is prepared from the following raw materials in parts by weight: 190-194 parts of sunflower seed oil, 70-72 parts of pea protein powder, 17-20 parts of glucose, 6-7 parts of maltodextrin, 4-5 parts of starch and 817-821 parts of water. The preparation method comprises the following steps: S1, selecting raw materials in the proportion for later use; S2, putting the raw materials into an emulsion tank, and performing uniform stirring; S3, filtering the raw materials through a 40-mesh screen, introducing the mixture into a homogenizer, and performing homogenizing; S4, performing precooking, namely heating the homogenized raw materials through a sterilizer,and discharging the materials; and S5, filling the precooked protein liquid, and performing high-temperature high-pressure sterilization to obtain the plant protein liquid. The preparation method is simple in steps and convenient to operate; and the plant protein liquid prepared by the method is uniform in concentration and has the characteristics of excellent viscosity, good sagging performance and more coating amount. A coating with uniform color and relatively good brightness can be formed on the surface layer after the plant protein liquid is sprayed or brushed onto the surface layer of abakery product and is baked, and the preservation period of bakery can be prolonged.

Description

technical field [0001] The invention relates to the field of baking, in particular to a vegetable protein liquid for baking food and a preparation method thereof. Background technique [0002] Bread is easy to lose water, wrinkle or collapse during storage, and the appearance is not beautiful and the taste is poor. [0003] In order to keep the bread in good condition, the baking industry generally uses brushing egg liquid to improve the brightness and water retention of bread, but there are the following disadvantages: first, it is inconvenient to operate and requires high hygiene; second, due to the poor viscosity of eggs, The prepared bread has a general appearance and a short retention time; thirdly, it is easy to breed bacteria and has high requirements on the storage environment. [0004] Aiming at the problems of inconvenient operation, short shelf life and easy breeding of bacteria in the bread preparation process in the prior art, a more reasonable technical soluti...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing vegetable protein liquid for baked food, so as to solve the problems of inconvenient operation, short product phase retention time and easy breeding of bacteria in the bread preparation process in the prior art