Dispersoid and application thereof in protein gel food

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...

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

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