Preparation method of soybean protein-phycocyanin double-protein oil gel type plant-based cheese

Abstract

The invention discloses a preparation method of soybean protein-phycocyanin double-protein oil gel type plant-based cheese, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing soybean protein-phycocyanin double proteins; (2) ultrasonic preparation of a double-protein solution; (3) compounding plant-based cheese raw materials; (4) stirring and homogenizing the compound liquid; and (5) heating, cooling and forming. The gel type plant-based cheese adopts a compounding mode of two plant proteins, integrates the nutritional advantages of the two proteins, can play a role of a cheese substitute, is green, safe, natural and healthy, reduces the occurrence risk of hypertension, hyperlipidemia, diabetes and other diseases caused by animal fat and the like, and promotes the development and application of plant-based food.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and specifically provides a method for preparing a soy protein-phycocyanin double protein oil gel type plant-based cheese. Background Art

[0002] Soy protein has low cost, low calorific value, is cholesterol-free, and does not contain excessive hormones and antibiotics or the risk of zoonotic diseases such as mad cow disease. It is rich in 9 essential amino acids needed by humans and is an ideal source of protein. It is healthier and safer to use soy protein in food. Phycocyanin, also known as phycocyanin, is derived from algae and has high nutritional value. It is a pure natural blue pigment and a high-quality water-soluble plant protein. It has antioxidant, anti-cancer, and immunity-enhancing effects and has important application value in the food field. The preparation of soy protein-phycocyanin dual protein can combine the nutritional components of the two and improve their nutritional value.

[0003] Fat substitutes refer to substances with physical and sensory properties similar to those of fat, which can be used to partially or completely replace fat in food processing. In the preparation of low-fat milk, soy protein has obvious advantages in emulsification, dispersibility and gelling properties, and can reduce fat content while reducing emulsifiers. Cheese is a fermented milk product rich in nutrients such as protein, calcium, and fat. Traditional cheese has a high fat content and high calories. Low-sugar and low-fat plant-based cheese can replace traditional cheese products to meet consumer demand.

[0004] Therefore, the preparation of soy protein-phycocyanin dual protein oil gel-type fat substitute can combine the effects of soy protein and phycocyanin, increase their nutritional value while reducing the impact of high-calorie fat on health, and provide a reference for new low-fat foods. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing soy protein-phycocyanin double protein oil gel type plant-based cheese.

[0006] The invention provides a method for preparing a soy protein-phycocyanin double protein oil gel type plant-based cheese, which is characterized in that the method comprises the following steps: extracting soy protein isolate by alkali dissolution and acid precipitation method, weighing soy protein isolate and phycocyanin powder respectively and dissolving them in deionized water, mixing the two protein solutions in different proportions and then performing ultrasonic treatment to obtain a double protein solution; adding food additives to the double protein solution, stirring fully to obtain a composite liquid, mixing the composite liquid with corn oil, stirring and homogenizing; finally, heating and cooling to obtain the oil gel type plant-based cheese.

[0007] It is further defined that the concentration of the soy protein isolate solution and the phycocyanin solution is 10-30 mg / mL, the hydration time of the soy protein isolate solution and the phycocyanin solution is 12-20 h, and the ratio of the soy protein isolate to the phycocyanin is 0:4-4:0 (v / v).

[0008] It is further defined that the ultrasonic treatment conditions are: power of 500-700 W, time of 10-30 min, and the solution temperature is controlled at 0-5°C.

[0009] It is further defined that the food additives include 1%-5% white sugar, 0.1%-0.4% sodium tripolyphosphate, 0.1%-0.4% sodium hexametaphosphate, and 0.4%-0.8% glyceryl monostearate, and the stirring treatment time is 10 min at 10,000 rpm.

[0010] It is further defined that the volume ratio of the mixed liquid to corn oil is 8:2, the stirring condition is 2 min, 10000 rpm, and then, homogenization is carried out at a pressure of 100-130 bar.

[0011] It is further defined that the preparation conditions of the mixed solution are 30 min, 10000 rpm. The volume ratio of the mixed solution to corn oil is 8:2, and the stirring conditions are 10 min, 10000 rpm.

[0012] It is further defined that the heating temperature is 80-85°C, the heating time is 30-60 min, the cooling temperature is -4°C, and the cooling time is 2-3 h.

[0013] The present invention provides a soy protein-phycocyanin double protein oil gel type plant-based cheese obtained by the method. Beneficial Effects

[0014] Soy protein-phycocyanin double protein cheese can fill the gap in the market and provide a new cheese making method for food processing. Ultrasonic action can effectively regulate the conformation of soy protein and phycocyanin, improve the stability of double protein emulsion, and provide a theoretical basis for the processing of double protein food; at the same time, the cheese of the present invention uses soy protein and phycocyanin as main raw materials, has the advantages of low sugar, low fat and high protein, and is suitable for lactose intolerance patients, dairy product allergy patients and vegetarians. The method has a simple production process and is easy to industrialize. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 For flow chart Specific embodiments Example

[0016] Reference Figure 1Soy protein isolate (SPI) was extracted by alkali dissolution and acid precipitation. Appropriate amounts of soy protein isolate and phycocyanin (PC) powder were weighed and dissolved in deionized water. The mixture was stirred at room temperature for 2 h to fully dissolve the protein. The mixture was hydrated at 5 °C for 12 h to obtain SPI solution (20 mg / mL) and PC solution (20 mg / mL). The two protein solutions were mixed at a ratio of 0:4 (v / v) and stirred at room temperature for 1 h to obtain a double protein solution. The solution was ultrasonically treated (600 W, 30 min) in an ice-water bath (temperature controlled at 0 °C) to obtain a U-SPI-PC solution. Food additives (1% -5% white sugar, 0.1% -0.4% sodium tripolyphosphate, 0.1% -0.4% sodium hexametaphosphate, 0.4% -0.8% monostearate) were added to the U-SPI-PC solution and stirred thoroughly to obtain a composite solution. The stirring conditions were 10 min and 10000 rpm. The composite liquid was then mixed with corn oil in a ratio of 20% oil phase and 80% water phase. The mixed solution was stirred at 10,000 rpm for 2 min. Subsequently, homogenization was performed at a pressure of 100-130 bar. Finally, the mixed solution was heated to 80°C for 30 min, and then cooled to -4°C for 3 h to prepare an oil gel, which is a plant-based cheese. Example

[0017] Reference Figure 1 Soy protein isolate (SPI) was extracted by alkali dissolution and acid precipitation. Appropriate amounts of soy protein isolate and phycocyanin (PC) powder were weighed and dissolved in deionized water. The solution was stirred at room temperature for 2 h to fully dissolve the protein. The solution was hydrated at 5 °C for 12 h to obtain SPI solution (20 mg / mL) and PC solution (20 mg / mL). The two protein solutions were mixed at a ratio of 1:3 (v / v) and stirred at room temperature for 1 h to obtain a double protein solution. The solution was ultrasonically treated (600 W, 30 min) in an ice-water bath (temperature controlled at 0 °C) to obtain U-SPI-PC-2 solution. Food additives (1%-5% white sugar, 0.1%-0.4% sodium tripolyphosphate, 0.1%-0.4% sodium hexametaphosphate, 0.4%-0.8% monostearate) were added to the U-SPI-PC-2 solution and stirred thoroughly to obtain a composite solution. The stirring conditions were 10 min and 10000 rpm. The composite liquid was then mixed with corn oil in a ratio of 20% oil phase and 80% water phase. The mixed solution was stirred at 10,000 rpm for 2 min. Subsequently, homogenization was performed at a pressure of 100-130 bar. Finally, the mixed solution was heated to 80°C for 30 min, and then cooled to -4°C for 3 h to prepare an oil gel, which is a plant-based cheese. Example

[0018] Reference Figure 1 Soy protein isolate (SPI) was extracted by alkali dissolution and acid precipitation. Appropriate amounts of soy protein isolate and phycocyanin (PC) powder were weighed and dissolved in deionized water. The mixture was stirred at room temperature for 2 h to fully dissolve the protein. The mixture was hydrated at 5 °C for 12 h to obtain SPI solution (20 mg / mL) and PC solution (20 mg / mL). The two protein solutions were mixed at a ratio of 2:2 (v / v) and stirred at room temperature for 1 h to obtain a double protein solution. The solution was ultrasonically treated (600 W, 30 min) in an ice-water bath (temperature controlled at 0 °C) to obtain U-SPI-PC-3 solution. Food additives (1% -5% white sugar, 0.1% -0.4% sodium tripolyphosphate, 0.1% -0.4% sodium hexametaphosphate, 0.4% -0.8% glyceryl monostearate) were added to the U-SPI-PC-3 solution and stirred thoroughly to obtain a composite solution. The stirring conditions were 10 min and 10000 rpm. The composite liquid was then mixed with corn oil in a ratio of 20% oil phase and 80% water phase. The mixed solution was stirred at 10,000 rpm for 2 min. Subsequently, homogenization was performed at a pressure of 100-130 bar. Finally, the mixed solution was heated to 80°C for 30 min, and then cooled to -4°C for 3 h to prepare an oil gel, which is a plant-based cheese. Example

[0019] Reference Figure 1Soy protein isolate (SPI) was extracted by alkali dissolution and acid precipitation. Appropriate amounts of soy protein isolate and phycocyanin (PC) powder were weighed and dissolved in deionized water. The mixture was stirred at room temperature for 2 h to fully dissolve the protein. The mixture was hydrated at 5 °C for 12 h to obtain SPI solution (20 mg / mL) and PC solution (20 mg / mL). The two protein solutions were mixed at a ratio of 3:1 (v / v) and stirred at room temperature for 1 h to obtain a double protein solution. The solution was ultrasonically treated (600 W, 30 min) in an ice-water bath (temperature controlled at 0 °C) to obtain U-SPI-PC-4 solution. Food additives (1% -5% white sugar, 0.1% -0.4% sodium tripolyphosphate, 0.1% -0.4% sodium hexametaphosphate, 0.4% -0.8% glyceryl monostearate) were added to the U-SPI-PC-4 solution and stirred thoroughly to obtain a composite solution. The stirring conditions were 10 min and 10000 rpm. The composite liquid was then mixed with corn oil in a ratio of 20% oil phase and 80% water phase. The mixed solution was stirred at 10,000 rpm for 2 min. Subsequently, homogenization was performed at a pressure of 100-130 bar. Finally, the mixed solution was heated to 80°C for 30 min, and then cooled to -4°C for 3 h to prepare an oil gel, which is a plant-based cheese. Example

[0020] Reference Figure 1 Soy protein isolate (SPI) was extracted by alkali dissolution and acid precipitation. Appropriate amounts of soy protein isolate and phycocyanin (PC) powder were weighed and dissolved in deionized water. The mixture was stirred at room temperature for 2 h to fully dissolve the protein. The mixture was hydrated at 5 °C for 12 h to obtain SPI solution (20 mg / mL) and PC solution (20 mg / mL). The two protein solutions were mixed at a ratio of 4:0 (v / v) and stirred at room temperature for 1 h to obtain a double protein solution. The solution was ultrasonically treated (600 W, 30 min) in an ice-water bath (temperature controlled at 0 °C) to obtain U-SPI-PC-5 solution. Food additives (1% -5% white sugar, 0.1% -0.4% sodium tripolyphosphate, 0.1% -0.4% sodium hexametaphosphate, 0.4% -0.8% glyceryl monostearate) were added to the U-SPI-PC-5 solution and stirred thoroughly to obtain a composite solution. The stirring conditions were 10 min and 10000 rpm. The composite liquid was then mixed with corn oil in a ratio of 20% oil phase and 80% water phase. The mixed solution was stirred at 10,000 rpm for 2 min. Subsequently, homogenization was performed at a pressure of 100-130 bar. Finally, the mixed solution was heated to 80°C for 30 min, and then cooled to -4°C for 3 h to prepare an oil gel, which is a plant-based cheese.

Claims

1. A method for preparing a soy protein-phycocyanin dual protein oil gel type plant-based cheese, characterized in that: The method comprises the following steps: extracting soy protein isolate by alkali dissolution and acid precipitation method, weighing soy protein isolate and phycocyanin powder respectively and dissolving them in deionized water, mixing the two protein solutions in different proportions and then performing ultrasonic treatment to obtain a double protein solution; adding food additives to the double protein solution, stirring fully to obtain a composite liquid, mixing the composite liquid with corn oil, stirring and homogenizing; and finally, heating and cooling to obtain an oil gel type plant-based cheese.

2. The method according to claim 1, characterized in that The concentrations of the soy protein isolate solution and the phycocyanin solution are 10-30 mg / mL, the hydration time of the soy protein isolate solution and the phycocyanin solution is 12-20 h, and the ratio of the soy protein isolate to the phycocyanin is 0:4-4:0 (v / v).

3. The method according to claim 1, characterized in that The ultrasonic treatment conditions are: power of 500-700 W, time of 10-30 min, and solution temperature controlled at 0-5°C.

4. The method according to claim 1, characterized in that: The food additives include 1%-5% white sugar, 0.1%-0.4% sodium tripolyphosphate, 0.1%-0.4% sodium hexametaphosphate, and 0.4%-0.8% glyceryl monostearate. The stirring treatment time is 10 minutes at 10000 rpm.

5. The method according to claim 1, characterized in that The volume ratio of the mixed liquid to corn oil was 8:2, and the stirring conditions were 2 min, 10000 rpm, and then homogenization was performed at a pressure of 100-130 bar.

6. The method according to claim 1, characterized in that The heating temperature is 80-85°C, the heating time is 30-60 min, the cooling temperature is -4°C, and the cooling time is 2-3 h.

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