Method for preparing egg substitute based on soy isolate protein and product

Abstract

The invention discloses a method for preparing an egg substitute based on soy isolate protein and a product. The method comprises the following steps of mixing soy isolate protein with water, sequentially adding salt, pigment and flavoring agent, and carrying out shearing, stirring and mixing separately; then adding vegetable oil and soya bean lecithin, and carrying out emulsification reaction through shearing and stirring; adding a hydrophilic polysaccharide substance thereto, wherein the hydrophilic polysaccharide substance is a mixture of gellan gum and cassava starch; adding mTG enzyme, and continuously stirring at the temperature of 45-55 DEG C; and carrying out enzyme deactivation treatment to obtain the egg substitute. The gel quality of the soy isolate protein in the heating process is improved by adding the hydrophilic polysaccharide substance which comprises the gellan gum and the cassava starch, and the problems of loose structure and difficulty in forming of a plant proteingel product are solved under the specific temperature condition by utilizing the covalent cross-linking effect of the mTG enzyme and the soy isolate protein; and the invention provides a novel egg substitute and a processing technology thereof.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method and product for preparing egg substitutes based on soybean protein isolate. Background technique [0002] Eggs are an indispensable food and food component in people's daily diet. Every link in the production of eggs, such as feed production and animal excrement, is increasing the burden on the earth's environment. According to the Food and Agriculture Organization of the United Nations (FAO), the livestock sector accounts for 9 percent of human-related greenhouse gas emissions, but produces a much higher proportion of the more harmful greenhouse gases. If the link of raising animals is removed and plants are used directly as raw materials to produce "eggs", it will undoubtedly save a lot of energy consumption and reduce the pressure on the environment. Therefore, we hope to change the traditional egg production process through technology, and use plants to pro...

AI Technical Summary

Problems solved by technology

However, most of the above egg substitutes use a single animal protein (such as whey protein, egg protein, etc.) or a combination of animal protein and vegetable protein (such as soybean protein and milk protein) as a product formula, and few Using a single plant protein as the main raw material

In addition, in terms of preparation, the processing of egg substitutes may involve complex processing procedures and require expensive equipment, etc.

It is also found that the existing egg substitutes mainly focus on the preparation, which are commonly used in the preparation of finished eggs, and are less commonly used in systems such as fried eggs, scrambled eggs or baking, and there is not much attention to the relationship between the egg substitute and natural products. Comparison of Nutritional Properties of Eggs

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