Dispersoid and application thereof in protein gel food

A protein gel and dispersoid technology, applied in the food field, can solve the problems of complex process, inability to sterilize, heat and melt, etc., and achieve the effect of stabilizing the structure, forming and stabilizing the form of protein gel food.

Pending Publication Date: 2022-03-01
SICHUAN NANXI HUIJI FOOD +2
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

But on the one hand, when the above dispersants are applied, it is often necessary to add whipped cream, butter, condensed milk and other substances to achieve better molding and product stability, and the process is more complicated; on the other hand, animal polysaccharides are generally not resistant to High temperature, therefore, when there are animal polysaccharides in the protein gel product, high temperature sterilization will cause it to be heated and melted, and the texture will change after recooling, so it cannot be sterilized and can only be stored at low temperature at 0-5°C , and the shelf life is extremely short
[0003] However, in view of the above limitations, there is currently no dispersoid that can replace animal polysaccharide dispersoids, and there is no good method for high-temperature sterilization of such protein gel products

Method used

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  • Dispersoid and application thereof in protein gel food
  • Dispersoid and application thereof in protein gel food
  • Dispersoid and application thereof in protein gel food

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Experimental program
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preparation example Construction

[0037] In the preparation process of protein gel food, in order to shape and stabilize the product, it is often necessary to add animal polysaccharides as dispersants to form colloids in the entire protein gel system, so as to promote the formation of protein gel food gel, increase the Thickness improves product stability, but when the above dispersants are applied, it is often necessary to add whipped cream, butter, condensed milk and other substances to achieve better molding and product stability, and the process is more complicated.

[0038] The dispersoid disclosed in this application is composed of chlorella powder and milk powder. When it is dissolved in water, the protease contained in the chlorella powder cooperates with the sodium caseinate and other substances in the milk powder to make the whole protein system form a The special gel structure can replace the animal polysaccharide dispersant used in the preparation of the existing protein gel food.

[0039] For exam...

Embodiment 1

[0042] Example 1 Comparison of gel properties

[0043] Select commercially available animal polysaccharide dispersants commonly used in mousse products: agar, gelatin, and the application of chlorella powder plus milk powder (① 0.2 parts of chlorella powder, 25 parts of Wilson instant milk powder; ② 0.6 parts of chlorella powder , 32 parts of Weiersheng instant milk powder; ③1 part of chlorella powder, 40 parts of Weiersheng instant milk powder) as a dispersoid, add water 20 times the mass of the dispersing matter, and place it in a constant temperature incubator at 10°C for 16-18 hours. Then the gel strength of the colloid was measured with a texture analyzer.

[0044] The measurement parameters are as follows: the probe is P / 0.5R, and the test speed is 1mm / s. The gel strength is the maximum pressure that the probe can bear when pressing down on the gel 4mm. The test results are shown in Table 1:

[0045] Table 1 Gel strength of different colloids

[0046] .

[0047] As...

Embodiment 2

[0056] Preparing protein gel foods

[0057] 1. Mix 3kg of soybean protein isolate, 1kg of dispersoid (Example 1-2 contains dispersoid of 0.6 parts of chlorella powder and 32 parts of Weiersheng instant milk powder), 20kg of water, chop and mix at high speed for 6 minutes for the first time, chop and mix The speed is 3000rpm;

[0058] 2. Add 0.75kg of soybean oil and 0.75kg of white sugar to the material after the first high-speed chopping and mixing, and the second high-speed chopping and mixing for 6 minutes at a rate of 3000rpm;

[0059] 3. Put the material after the second chopping into the mold and seal it, place it in a constant temperature box at 55°C, and shape it for 2.5 hours;

[0060] 4. After molding, it is pasteurized at 85°C for 18 minutes to obtain the finished product.

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Abstract

The invention provides a dispersoid and application of the dispersoid in protein gel food. The chlorella powder and the milk powder are compounded to serve as the dispersoid, when the dispersoid forms colloid in water, protease contained in the chlorella powder cooperates with sodium caseinate and other substances in the milk powder, so that the whole protein system forms a special gel structure, and animal polysaccharide dispersoid added in existing protein gel food can be replaced; the protein gel food containing the dispersoid is obtained, and the purpose of cleaning product labels is achieved through the mode. When the dispersoid is used for preparing the protein gel food, the dispersoid and soybean protein isolate or chickpea protein are compounded into gel to form a high-molecular organic polymer, so that the obtained protein gel food can still keep the original form after pasteurization, and can be preserved at normal temperature.

Description

technical field [0001] The invention relates to the field of food, and relates to a dispersant and its application in protein gel food. Background technique [0002] Protein gel food has become one of the popular foods in recent years because of its rich nutrition and unique taste. Among them, soybean protein isolate products, mousse and other foods are common. In order to shape and form a unique taste, many protein gel foods need to add colloids to thicken and promote forming. Taking mousse as an example, the preparation process needs to add animal polysaccharides (such as gelatin, agar, etc.) as dispersants. colloid. But on the one hand, when the above dispersants are applied, it is often necessary to add whipped cream, butter, condensed milk and other substances to achieve better molding and product stability, and the process is more complicated; on the other hand, animal polysaccharides are generally not resistant to High temperature, therefore, when there are animal p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23C9/16A23L29/281A23L33/17A23L33/185A23P30/10
CPCA23L33/10A23L29/281A23L33/17A23L33/185A23C9/16A23P30/10A23V2002/00A23V2250/542A23V2250/548A23V2250/5488
Inventor 邢沁浍黄家红周玉刘海燕肖红利吕金刚唐鹏魏伟谭均张诗雅马千里
Owner SICHUAN NANXI HUIJI FOOD
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