Low-sensitization Qianye tofu and preparation method thereof

A thousand-sheet tofu and hypoallergenic technology, which is applied in the field of food chemistry, can solve the problems of not taking into account the needs of people with soybean protein allergies, and achieve the effects of expanding consumer groups, reducing morbidity, and reducing allergenicity

Pending Publication Date: 2022-08-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many types of Chiba tofu, but the needs of

Method used

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  • Low-sensitization Qianye tofu and preparation method thereof
  • Low-sensitization Qianye tofu and preparation method thereof
  • Low-sensitization Qianye tofu and preparation method thereof

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preparation example Construction

[0040] In order to solve the deficiencies of the prior art, the present invention discloses a hypoallergenic thousand-leaf tofu and a preparation method thereof. The raw materials of the hypoallergenic thousand-leaf tofu include the following components: 100 parts of soybean protein isolate, 2.5 parts of reducing sugar, Mix 300-500 parts of ice water, 7-8 parts of glutamine transaminase, 70-80 parts of soybean oil and 20-30 parts of corn starch, wherein 100 parts of the soybean protein isolate and 2.5 parts of reducing sugar are used for wet glycosylation reaction to obtain glycosylation modified soybean protein isolate; ice water mixture, transglutaminase, soybean oil and corn starch are processed with the glycosylation modified soybean protein isolate to prepare hypoallergenic soybean protein isolate Thousand pages of tofu.

[0041] The method for preparing hypoallergenic thousand-sheet tofu comprises the steps of wet glycosylation reaction of soybean protein isolate and red...

Embodiment 1

[0056] (1) Dissolution: Soybean protein isolate was fully dissolved in water to make the protein concentration 25 mg / mL, and 2.5 parts of xylose was added to 100 parts of soybean protein isolate solution and stirred to dissolve to obtain a mixed solution.

[0057] (2) Wet glycosylation: the mixed solution of step (1) is heated at 90° C. for 6 hours to cause glycosylation reaction between soybean protein isolate and xylose.

[0058] (3) Protein precipitation: pH was adjusted to 4.5 with HCl to precipitate protein and separate from unreacted xylose. After standing for 30 min, centrifuge (1000 rpm) for 5 min to obtain protein precipitate.

[0059] (4) Protein reconstitution: the protein precipitate obtained in step (3) was dissolved in water to a protein concentration of 40 mg / mL, and the pH was adjusted to 7.0 with NaOH to obtain a glycosylated modified soybean protein isolate solution.

[0060] (5) Freeze-drying: The solution obtained in step (4) is placed in a freeze-drying m...

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Abstract

The invention discloses a low-sensitization Qianye tofu and a preparation method thereof, and the method comprises the following steps: soybean protein isolate and reducing sugar are subjected to a wet glycosylation reaction to obtain glycosylated modified soybean protein isolate; and adding an ice-water mixture, glutamine transaminase, soybean oil and corn starch into the glycosylated modified soybean protein isolate, and processing to prepare the low-sensitization Qianye tofu. The invention belongs to the field of food chemistry, and relates to a preparation method of low-sensitization Qianye tofu with glycosylation modified soybean protein isolate as a main raw material. According to the method, the sensitization of the soybean protein isolate can be reduced by 30-50%, and the Qianye tofu prepared from the glycosylation modified soybean protein isolate has good elasticity and chewiness, and has no obvious difference in elasticity, cohesiveness and chewiness indexes compared with common Qianye tofu.

Description

technical field [0001] The invention relates to the field of food chemistry, in particular to a hypoallergenic thousand-sheet tofu and a preparation method thereof. Background technique [0002] Soy protein isolate is processed from low-temperature defatted soybean meal, with a protein content of more than 90%, of which 7S and 11S proteins account for about 70%, and these two proteins are also the most important allergenic proteins in soybeans. Soy protein isolate is widely used in food production due to its high nutritional value and good functional properties to improve the nutritional value of products and reduce production costs. In recent years, with the increase in the sales of soy products, the incidence of soy allergy has also increased year by year, and soy allergy patients account for about 25% of the total number of food allergies. The allergenicity of soybean protein has been reduced by heat treatment, fermentation, enzymatic hydrolysis, cultivation and breeding...

Claims

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Application Information

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IPC IPC(8): A23J3/16C07K1/107
CPCA23J3/16C07K1/1077
Inventor 贾鑫殷丽君栾慧琳华晓晗
Owner CHINA AGRI UNIV
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