Soybean protein isolate vegetarian chicken egg white, preparation method and equipment

Abstract

The invention discloses isolated soybean protein steamed bean curd roll egg white, a preparation method and equipment. The vegetarian chicken egg white is prepared from the following raw materials in parts by weight: 90-100 parts of water, 7-9 parts of protein isolate, 0.5-1.5 parts of vegetable oil, 0.5-2 parts of a flavoring agent, 2-4 parts of sugar, 1-3 parts of dextrin, 0.4-0.55 part of glucolactone or calcium sulfate and 0.05-0.2 part of transglutaminase. The vegetarian chicken egg white protein is safe, nutritional and sanitary, the taste, appearance and flavor are similar to those of traditional egg white, the production process is simple, and the finished product cost is low.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a soybean protein isolate egg white, a preparation method and equipment. Background technique

[0002] With the increase of population, consumers' demand for animal protein continues to increase. However, the intake of large amounts of animal protein has caused great damage to land, water resources and ecological environment. A vegetarian diet highly respects animal welfare and protects the ecological environment, and has certain positive effects on the natural environment, consumers, and social development. In recent years, the trend of healthy eating has become more and more popular, and the concept of vegetarianism has gradually become popular. Vegetarian meat, vegetarian eggs and other products have gradually become popular in the market.

[0003] Soy protein contains a variety of trace elements necessary for the human body such as iron, calcium, phosphorus, magnesi...

Examples

Embodiment 1

[0051] In parts by mass, weigh drinking water, add 7 parts of soybean protein isolate powder, chop and mix at 600 r / min for 3 min until dissolved without lumps; add 0.7 part of soybean oil and 1 part of non-dairy creamer, chop and mix at 600 r / min for 5 min until protein When the slurry becomes clear, pour it into a beaker; place the beaker in a water bath to heat the slurry, keep the temperature of the slurry at 90°C, stir with a mechanical stirrer at low speed for 30 minutes, and finally remove the surface foam; 3 parts of white sugar and 2 parts of maltodextrin were dissolved in 5 parts of drinking water, stirred evenly, and mixed with the cooled protein slurry to obtain a mixed slurry; respectively, 0.42 parts of gluconolactone and 0.1 Dissolve 5 ml of transglutaminase in 5 ml of water, add it to the mixed slurry, and pour it into the mold to shape; in a water bath at 55 °C for rapid reaction for 2 hours, at 85 °C for 0.5 hours, take out cold water to cool, peel off the mol...

technical field

[0001] The invention relates to the technical field of food processing, in particular to a soybean protein isolate egg white, a preparation method and equipment. Background technique

[0002] With the increase of population, consumers' demand for animal protein continues to increase. However, the intake of large amounts of animal protein has caused great damage to land, water resources and ecological environment. A vegetarian diet highly respects animal welfare and protects the ecological environment, and has certain positive effects on the natural environment, consumers, and social development. In recent years, the trend of healthy eating has become more and more popular, and the concept of vegetarianism has gradually become popular. Vegetarian meat, vegetarian eggs and other products have gradually become popular in the market.

[0003] Soy protein contains a variety of trace elements necessary for the human body such as iron, calcium, phosphorus, magnesi...

Examples

Embodiment 1

[0051] In parts by mass, weigh drinking water, add 7 parts of soybean protein isolate powder, chop and mix at 600 r / min for 3 min until dissolved without lumps; add 0.7 part of soybean oil and 1 part of non-dairy creamer, chop and mix at 600 r / min for 5 min until protein When the slurry becomes clear, pour it into a beaker; place the beaker in a water bath to heat the slurry, keep the temperature of the slurry at 90°C, stir with a mechanical stirrer at low speed for 30 minutes, and finally remove the surface foam; 3 parts of white sugar and 2 parts of maltodextrin were dissolved in 5 parts of drinking water, stirred evenly, and mixed with the cooled protein slurry to obtain a mixed slurry; respectively, 0.42 parts of gluconolactone and 0.1 Dissolve 5 ml of transglutaminase in 5 ml of water, add it to the mixed slurry, and pour it into the mold to shape; in a water bath at 55 °C for rapid reaction for 2 hours, at 85 °C for 0.5 hours, take out cold water to cool, peel off the mol...