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Preparation method of low-fat soybean plant cream

A soybean plant and soybean oil body technology, applied in the production/processing of edible oil/fat, edible oil/fat composition, etc., can solve the problems of high oil content and heat, high hydrogenated oil content, etc.

Pending Publication Date: 2022-04-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problem of high fat content and calories in whipped cream products on the market, and avoid the problems of cardiovascular and cerebrovascular diseases caused by the high content of hydrogenated oil in traditional cream and the consumption of trans fatty acids by consumers

Method used

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  • Preparation method of low-fat soybean plant cream

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preparation example Construction

[0016] A kind of preparation method of low-fat perilla oil flavor salad dressing is characterized in that, comprises the following steps:

[0017] (1) Soybean oil bodies are extracted from soybean milk. Soak soybeans and water in distilled water at a ratio of 1:5 (w / v) to liquid, and place them at 4°C for 18 hours. Soybean after soaking is placed in the buffer solution of pH 7.5 (comprising 50mmol / LTris-HCl, 0.4mol / L sucrose, 0.5mol / L sodium chloride, soybean and buffer solution solid-liquid ratio after soaking are 1:5, w / In v), stir for 180s with a crushing mixer to obtain a soybean homogenate. Remove bean dregs by filtering with three layers of filter cloth, centrifuge the filtrate at 4°C and 10,000×g for 30 min, and collect the upper layer of emulsion. The emulsion was washed 4 times with a buffer solution (50 mmol / L, Tris-HCl buffer solution 1:5, w / v) to obtain soybean oil bodies. (2) Emulsifier soy protein isolate was prepared by alkali-dissolving and acid-extracting. ...

Embodiment 1

[0018] Example 1: (1) Soybean oil bodies are extracted from soybean milk. Soak soybeans and water in distilled water at a solid-to-liquid ratio of 1:5 (w / v), and place them at 4°C for 18 hours. Soybean after soaking is placed in the buffer solution of pH 7.5 (comprising 50mmol / LTris-HCl, 0.4mol / L sucrose, 0.5mol / L sodium chloride, soybean and buffer solution solid-liquid ratio after soaking are 1:5, w / In v), stir for 180s with a crushing mixer to obtain a soybean homogenate. Remove bean dregs by filtering with three layers of filter cloth, centrifuge the filtrate at 4°C and 10,000×g for 30 min, and collect the upper layer of emulsion. The emulsion was washed 4 times with a buffer solution (50 mmol / L, Tris-HCl buffer solution 1:5, w / v) to obtain soybean oil bodies. (2) Emulsifier soy protein isolate was prepared by alkali-dissolving and acid-extracting. Edible defatted soybean powder was dispersed in deionized water (1:15, w / v), and the pH was adjusted to 9.0. The mixture wa...

Embodiment 2

[0019] Example 2: (1) Soybean oil bodies are extracted from soybean milk. Soak soybeans and water in distilled water at a solid-to-liquid ratio of 1:5 (w / v), and place them at 4°C for 18 hours. Soybean after soaking is placed in the buffer solution of pH 7.5 (comprising 50mmol / LTris-HCl, 0.4mol / L sucrose, 0.5mol / L sodium chloride, soybean and buffer solution solid-liquid ratio after soaking are 1:5, w / In v), stir for 180s with a crushing mixer to obtain a soybean homogenate. Remove bean dregs by filtering with three layers of filter cloth, centrifuge the filtrate at 4°C and 10,000×g for 30 min, and collect the upper layer of emulsion. The emulsion was washed 4 times with a buffer solution (50 mmol / L, Tris-HCl buffer solution 1:5, w / v) to obtain soybean oil bodies. (2) Emulsifier soy protein isolate was prepared by alkali-dissolving and acid-extracting. Edible defatted soybean powder was dispersed in deionized water (1:15, w / v), and the pH was adjusted to 9.0. The mixture wa...

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Abstract

The invention discloses a preparation method of low-fat soybean plant cream, and relates to a processing method of low-fat plant cream. The preparation method of the low-fat soybean plant cream comprises the steps of raw material preparation, soybean oil body preparation, soybean protein isolate preparation, water phase dissolution, emulsion preparation, homogenization, cooling and aging, unfreezing, finished product obtaining and the like. According to the preparation method of the low-fat soybean plant cream, the soybean oil body and the soybean protein are used for replacing part of an oil phase, the characteristic that the non-hydrogenated coconut oil is in a natural hard state is utilized, the fat content in the plant cream is reduced, formation of trans-fatty acid generated by hydrogenated oil in the prior art is avoided, and the low-fat soybean plant cream is high in nutritional value, fine and mellow in texture, good in stability and high in safety.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-fat soybean vegetable butter. Background technique [0002] Soybean protein has high nutritional quality, good functionality, and low production cost. It is a high-quality vegetable protein. Soy protein has excellent solubility and emulsification properties, so it is often used as a commercial food raw material in the food industry. Soybean oil body is a natural source of pre-emulsified oil derived from soybean, which can be dispersed in water medium to form a stable emulsified system, rich in fat-soluble bioactive substances and unsaturated fatty acids that are beneficial to human health. Oil bodies can be extracted by water medium or water enzymatic method, and it is simple and easy to obtain natural emulsified oil body emulsion or oil body cream, and there is no safety hazard such as organic solvent pollution. Therefore, due to its special ...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04
Inventor 李杨廖一彭新辉王震霄李响
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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