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Method for preparing dehydrated substitute egg product by using vegetable protein as raw material, and product

A technology of plant protein and egg products, which is applied in the field of preparing dehydrated egg products, can solve the problems of taste and nutritional characteristics, and achieve the advantages of price and cost advantages, simple processing technology, and convenient and quick use

Active Publication Date: 2021-09-24
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of product form, there are currently no relevant patents that can produce egg substitutes with high rehydration properties based on vegetable protein, and most of them are dehydrated egg products containing egg protein and milk protein.
In addition, most of the published related patents are less about the taste and nutritional characteristics of egg substitutes and dehydrated egg products compared with natural eggs

Method used

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  • Method for preparing dehydrated substitute egg product by using vegetable protein as raw material, and product
  • Method for preparing dehydrated substitute egg product by using vegetable protein as raw material, and product
  • Method for preparing dehydrated substitute egg product by using vegetable protein as raw material, and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing a dehydrated egg substitute product using vegetable protein as a raw material, the composition ratio of each raw material is as follows:

[0036] Element Parts by weight (parts) Isolated Soy Protein 11 water 86 sodium pyrophosphate 0.3 nisin 0.1 citric acid 0.14 curcumin 0.02 onion powder 0.3 Tea polyphenols 0.1 vegetable oil 1.5 Soy Lecithin 0.5 gellan gum 0.12 Cassava starch 0.2 carrageenan 0.1 mTGase 0.5

[0037] Specific steps are as follows:

[0038] (1) After the soy protein isolate and water are mixed evenly in proportion, curcumin, sodium pyrophosphate, onion powder, and nisin are added in sequence to carry out shearing and mixing respectively to obtain mixture I; Stir for 2 minutes and fully mix with soybean protein isolate, and the shear rate of shear stirring is 20000r / min;

[0039] (2) Adding the mixture of tea polyphenols and citric ac...

Embodiment 2

[0084] A method for preparing a dehydrated egg substitute product using vegetable protein as a raw material, the proportion of each component is as follows:

[0085]

[0086]

[0087] Specific steps are as follows:

[0088] (1) After the soy protein isolate and water are mixed evenly in proportion, curcumin, sodium pyrophosphate, onion powder, and nisin are added in sequence to carry out shearing and mixing respectively to obtain mixture I; Stir for 2 minutes and fully mix with soybean protein isolate, and the shear rate of shear stirring is 15000r / min;

[0089] (2) Add the mixture of tea polyphenols and citric acid to the mixture I and carry out shearing and stirring for 2 minutes at a shear rate of 15000r / min to obtain the mixture II;

[0090] (3) Add vegetable oil and soybean lecithin to the mixture II and carry out shearing and stirring for 3 minutes at a shear rate of 15000 r / min to obtain an emulsified mixture;

[0091] (4) Add mTG enzyme to the emulsified mixtur...

Embodiment 3

[0097] A method for preparing a dehydrated egg substitute product using vegetable protein as a raw material, the proportion of each component is as follows:

[0098]

[0099]

[0100] Specific steps are as follows:

[0101] (1) After the soy protein isolate and water are mixed evenly in proportion, curcumin, sodium pyrophosphate, onion powder, and nisin are added in sequence to carry out shearing and mixing respectively to obtain mixture I; Stir for 2 minutes and fully mix with soybean protein isolate, the shear rate of shear stirring is 35000r / min;

[0102] (2) Add the mixture of tea polyphenols and citric acid to the mixture I and carry out shearing and stirring for 2 minutes at a shear rate of 35000r / min to obtain the mixture II;

[0103] (3) Add vegetable oil and soybean lecithin to the mixture II and carry out shearing and stirring for 3 minutes at a shear rate of 35000 r / min to obtain an emulsified mixture;

[0104] (4) Add mTG enzyme to the emulsified mixture, k...

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Abstract

The invention discloses a method for preparing a dehydrated substitute egg product by using vegetable protein as a raw material, and a product. The method comprises the following steps of: after the vegetable protein is mixed with water, adding salt, citric acid, pigment, polyphenol substances and flavoring agents, and respectively carrying out shearing, stirring and mixing; adding vegetable oil and soya bean lecithin, and carrying out an emulsification reaction; adding a hydrophilic polysaccharide substance into an obtained mixture; then adding glutamine transaminase; and after enzyme deactivation treatment is carried out, carrying out heating, stir-frying and freeze-drying to obtain a dried product. The solubility and the rheological property of the plant protein are improved by quantitatively adding the polyphenol substances and the citric acid, the gel quality of the plant protein in a heating process is improved by the hydrophilic polysaccharide substance, and a net structure is formed by utilizing the covalent cross-linking effect of mTG enzyme and the plant protein. The problems that plant protein gel products and freeze-dried products have a loose structure, are unlikely to form and have a low rehydration ratio are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method and product for preparing dehydrated egg substitute products using vegetable protein as a raw material. Background technique [0002] Eggs are high in protein, rich in all amino acids needed by the human body, and have a high absorption rate in the human body, so they have become one of the most popular foods in people's daily life. In recent years, as the demand for eggs has increased due to the rapid growth of the global population, its output has also continued to increase. All kinds of environmental pollution and high energy consumption problems will be produced. According to data released by the Food and Agriculture Organization of the United Nations, 9% of greenhouse gas emissions from human activities come from animal husbandry, but the hazards produced are not only greenhouse gases, but also pollute soil and water sources. In addition, due to the high c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L29/00A23L29/212A23L29/256A23L29/269
CPCA23L15/35A23L29/035A23L29/06A23L29/03A23L29/045A23L29/212A23L29/256A23L29/272A23V2002/00A23V2200/122A23V2250/5488A23V2250/548A23V2250/214A23V2250/21A23V2250/032A23V2250/5118A23V2250/2112A23V2250/1842A23V2250/18A23V2250/5036A23V2250/5054
Inventor 夏久洁王璐葛承鑫孙维钧吴思弘魏正勋向宁孙培龙
Owner ZHEJIANG UNIV OF TECH
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