A method for preparing plant protein powder with clean flavor

Abstract

The present invention provides a method for removing bad flavors from plant protein powder. A water-soluble antioxidant and a synergist are added to the plant protein powder, and then the superheated steam treatment is performed, so that the bitter taste of the plant protein powder can be significantly reduced. At the same time, the process can reduce the heat treatment time and thus reduce the degree of denaturation of the plant protein. The obtained plant protein has a neutral flavor while still maintaining good functionality, good storage stability, and no new bad flavor is generated during the storage process. No chemical reagents are used in the production process of the present invention, and no wastewater is generated.

Description

Technical Field

[0001] The invention belongs to the technical field of plant protein processing and relates to a method for preparing plant protein powder with clean flavor. Background Art

[0002] Pea protein is a high-quality source of plant protein with the advantages of non-GMO, low allergenicity and balanced amino acids, and has a high market attention. At present, the production process of pea protein mainly includes two methods: wet extraction and dry classification. Although wet extraction can obtain a higher protein content (generally above 80%), it consumes a lot of water and has great environmental pressure. Dry classification mainly utilizes the differences in physical properties such as particle size and volume density between components such as starch, protein and fiber in peas, and achieves the enrichment of protein components (protein content reaches 50%-70%) through airflow classification equipment. The dry classification method has the advantages of simple process, no use of chemical reagents, no sewage discharge, and low degree of protein denaturation, and has great application potential in industrial production. However, the problem that the dry classification process needs to face is that in addition to the relatively low protein purity, the biggest problem is that dry-graded pea protein has a strong bitterness and bad odor (such as beany, earthy, grassy, ​​etc.), which limits the application of dry-graded pea protein in beverages, snacks, baking and other fields.

[0003] At present, some solutions have been publicly reported to improve the flavor of pea protein. Chinese patent application CN101904407A discloses a method for extracting concentrated protein from bean starch production, and the crude protein powder obtained after dry grading of beans is microwave sterilized to remove the fishy smell and bitterness in the bean powder. Chinese patent application CN111093383A provides a method for producing pea protein with improved flavor, by heat treating peas in an aqueous solution between 70°C and 90°C for 2-4min, then cooling to a temperature below 10°C, and finally wet grinding and extraction. U.S. Patent US2019000120A1 uses steam to cook pea protein aqueous solution slurry and dry it to obtain pea protein raw materials with reduced bitterness and bad flavor. In addition, there are also literature reports on the use of ethanol washing (Yun Wang, Burcu Guldiken, et al) and supercritical extraction (Serap Vatansever, Clifford Hall) and other methods to improve the flavor of pea protein.

[0004] The above methods either inevitably produce industrial wastewater, or inevitably cause the loss of protein functionality due to heat denaturation or alcohol denaturation. The existing technology still lacks a green, sustainable, clean-flavored and functional pea protein production process. Summary of the invention

[0005] In order to solve the defects of the current dry and wet methods of extracting plant protein, the first aspect of the present invention provides a method for preparing plant protein powder with clean flavor, the method comprising contacting plant protein raw material powder with an antioxidant and a synergist to obtain a premix, and treating the premix with superheated steam.

[0006] In one or more embodiments, the plant protein raw material powder is one or more of pea protein powder, chickpea protein powder, lentil protein powder, broad bean protein powder, lupin protein powder, mung bean protein powder, and red bean protein powder.

[0007] In one or more embodiments, the antioxidant is a water-soluble antioxidant. Preferably, the antioxidant is selected from ascorbic acid, alkaline earth metal salts of ascorbic acid, D-isoascorbic acid, alkaline earth metal salts of D-isoascorbic acid, tea polyphenols, and alkaline earth metal salts of ethylenediaminetetraacetic acid.

[0008] In one or more embodiments, the antioxidant is selected from ascorbic acid, sodium ascorbate, calcium ascorbate, D-isoascorbic acid, sodium D-isoascorbate, tea polyphenols, disodium EDTA, calcium disodium EDTA.

[0009] In one or more embodiments, the enhancer is selected from one or more of citric acid, metabisulfite, sulfite, and bisulfite.

[0010] In one or more embodiments, the enhancer is selected from one or more of citric acid, sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium bisulfite, potassium sulfite, and potassium bisulfite.

[0011] In one or more embodiments, the mass ratio of the antioxidant to the synergist is 1:1-1:5.

[0012] In one or more embodiments, the antioxidant and synergist are directly in contact with the plant protein raw material powder.

[0013] In one or more embodiments, the antioxidant is used in an amount of 0.01-0.5 wt % based on the weight of the plant protein raw material powder.

[0014] In one or more embodiments, the synergist is used in an amount of 0.01-2.5 wt % of the weight of the plant protein raw material powder.

[0015] In one or more embodiments, the antioxidant and synergist are contacted with the plant protein in the form of an aqueous solution. Specifically, the concentration of the antioxidant aqueous solution is 0.2-20 wt %, and / or the concentration of the synergist aqueous solution is 0.2-20 wt %.

[0016] In one or more embodiments, the particle size D90 of the plant protein raw material powder is 15-20 μm.

[0017] In one or more embodiments, the starch content of the plant protein raw material flour is 5-20% by weight.

[0018] In one or more embodiments, the method for preparing the plant protein raw material powder includes the steps of ultrafinely grinding the plant raw material and then air-classifying the ground material.

[0019] In one or more embodiments, the method for preparing the plant protein raw material powder includes the steps of ultrafinely grinding the plant raw material to a particle size D90 of 30-40 μm, and then air-classifying the ground material.

[0020] In one or more embodiments, the plant protein raw material powder is one or more of pea protein powder, chickpea protein powder, lentil protein powder, broad bean protein powder, lupin protein powder, mung bean protein powder, and red bean protein powder.

[0021] In one or more embodiments, the temperature of the superheated steam is 160-200° C., and the treatment time of the superheated steam is 3-10 s.

[0022] In one or more embodiments, the superheated steam treatment further comprises a cooling step, preferably, cooling to 20-40°C.

[0023] The second aspect of the present invention provides a plant protein powder, which is prepared by the method described in the first aspect of the present invention. Preferably, the starch content in the plant protein powder is 5-20% by weight.

[0024] The third aspect of the present invention provides a food ingredient, which comprises the plant protein powder prepared by the method described in the first aspect of the present invention or contains the plant protein powder described in the second aspect of the present invention.

[0025] The fourth aspect of the present invention provides a food, which comprises the plant protein powder prepared by the method described in the first aspect of the present invention, or contains the plant protein powder described in the second aspect of the present invention, or contains the food ingredients described in the third aspect of the present invention.

[0026] In one or more embodiments, the food is one or more of protein powder, solid beverage, energy bar, sauce, baking powder, breading, pasta, meat product, vegetarian meat, and textured protein.

[0027] Compared with the prior art, the present invention has the following advantages:

[0028] The present invention adds water-soluble antioxidants and synergists to the fine powder material obtained by dry classification before superheated steam sterilization, which can quickly remove bad flavors during the sterilization process, especially significantly reduce the bitter taste of pea protein powder obtained by dry classification, greatly reduce the contact time between the material and high-temperature steam, reduce the influence of ambient temperature on the denaturation of pea protein, and have a low degree of denaturation and good solubility and dispersibility. The obtained pea protein has a neutral flavor while still maintaining good functionality, good storage stability, and no new bad flavor is generated during the storage process. No chemical reagents are used in the production process of the present invention, and no wastewater is generated. DETAILED DESCRIPTION

[0029] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following general description and definition of the terms and expressions mentioned in the specification and claims are provided. Unless otherwise specified, all technical and scientific terms used herein have the common meanings understood by those skilled in the art for the present invention. In case of conflict, the definitions in this specification shall prevail.

[0030] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0031] Herein, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the ranges (including integers and fractions). Herein, unless otherwise specified, percentage refers to mass percentage and ratio refers to mass ratio.

[0032] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0033] Herein, unless otherwise specified, the raw materials mentioned herein may be conventional raw materials in the art, and the processes mentioned herein may adopt conventional operation methods in the art, which can be reasonably determined by those skilled in the art based on the contents disclosed herein and the prior art.

[0034] Clean flavor

[0035] Flavor generally includes taste and smell. The flavor of the present invention is clean and can also be called neutral flavor, which generally means that the taste is basically free of bitterness and the smell has no obvious green taste and bean smell.

[0036] Plant protein raw powder

[0037] The plant protein raw material powder of the present invention is prepared by ultrafinely grinding the plant raw material and then air-grading the ground material to obtain two components, namely, coarse powder and fine powder, wherein the particle size D90 of the fine powder is 15-20 μm. The fine powder is the plant protein raw material powder of the present invention.

[0038] The particle size D90 of the fine powder is 15-20 μm, which means that more than 90% by mass of the material in the fine powder has a particle size of 15-20 μm.

[0039] The starch content of the vegetable protein raw material powder of the present invention is 5-20% by weight.

[0040] The ultrafine grinding of the present invention refers to the operation technology of crushing the material particles by overcoming the internal cohesive force of the solid by mechanical or fluid dynamic methods. The ultrafine grinding of the present invention can be carried out by using any commercially available ultrafine grinding machine. As a non-limiting example, the grinding parameters of the grinding machine are a main engine frequency of 50-55HZ and an induced draft frequency of 30-35HZ.

[0041] The airflow classification of the present invention is a particle classification operation performed by utilizing the difference in the settling speed of particles in the airflow. The airflow carrying the powder particles settles the coarse particles and carries away the fine particles by reducing the flow speed, changing the flow direction, etc., thereby separating the coarse and fine powder particles. As a non-limiting example, the airflow frequency of the airflow classifier is 40-50HZ, and the classification frequency is 40-50HZ.

[0042] In certain embodiments, the plant material is ultrafinely ground to a particle size D90 of 30-40 μm, and then the ground material is subjected to air flow classification.

[0043] In certain embodiments, the plant raw material is one or more of peas, chickpeas, lentils, beans, lupines, mung beans, and red beans.

[0044] In some embodiments, the ultrafine grinding further includes a step of peeling the plant material before the ultrafine grinding, that is, the object of ultrafine grinding is one or more of peeled peas, peeled chickpeas, peeled lentils, peeled broad beans, peeled lupines, peeled mung beans, and peeled red beans. The peeling treatment can be any known peeling treatment method or any currently commercially available peeling machine is used to treat the plant material.

[0045] The synergist of the present invention refers to a substance that does not have antioxidant capacity or has weak antioxidant capacity, but when used in combination with an antioxidant, can significantly improve the antioxidant capacity of the antioxidant. As a non-limiting example, the synergist is one or more of citric acid, sodium pyrosulfite, potassium pyrosulfite, sodium sulfite, sodium bisulfite, potassium sulfite, and potassium bisulfite.

[0046] The antioxidant of the present invention is a water-soluble antioxidant, and the antioxidant is selected from ascorbic acid, alkaline earth metal salts of ascorbic acid, D-isoascorbic acid, alkaline earth metal salts of D-isoascorbic acid, tea polyphenols, and alkaline earth metal salts of ethylenediaminetetraacetic acid. As a non-limiting example, the antioxidant is selected from ascorbic acid, sodium ascorbate, calcium ascorbate, D-isoascorbic acid, sodium D-isoascorbate, tea polyphenols, disodium ethylenediaminetetraacetic acid, and calcium disodium ethylenediaminetetraacetic acid.

[0047] In the present invention, the antioxidant can be contacted with the plant protein raw material powder in any manner, such as directly contacting with the plant protein raw material powder or contacting with the plant protein raw material powder after being prepared into a solution or contacting with the plant protein raw material powder after being prepared into a solution together with a synergist. As a non-limiting example, the antioxidant is prepared into an aqueous solution with a concentration of 0.2-20wt% and then contacted with the plant protein raw material powder. As a non-limiting example, the antioxidant is added in an amount of 0.01-0.5wt% of the weight of the plant protein raw material powder.

[0048] In the present invention, the synergist can be contacted with the plant protein raw material powder in any manner, such as directly contacting with the plant protein raw material powder or contacting with the plant protein raw material powder after being prepared into a solution or contacting with the plant protein raw material powder after being prepared into a solution together with an antioxidant. As a non-limiting example, the synergist is prepared into an aqueous solution with a concentration of 0.2-20wt% and then contacted with the plant protein raw material powder. As a non-limiting example, the amount of the synergist is 0.01-2.5wt% of the weight of the plant protein raw material powder.

[0049] In certain embodiments, the temperature of the superheated steam is 160-200° C., and the treatment time of the superheated steam is 3-10 s.

[0050] In certain embodiments, the temperature of the superheated steam is selected from 160°C, 165°C, 170°C, 175°C, 180°C, 185°C, 190°C, 195°C, 200°C.

[0051] In certain embodiments, the treatment time of the superheated steam is selected from 3s, 4s, 5s, 6s, 7s, 8s, 9s, and 10s.

[0052] In certain embodiments, the superheated steam treatment further comprises a cooling step, specifically, cooling to 20-40°C.

[0053] The cooling step of the present invention can be achieved by any known cooling means, such as using a low temperature environment or a low temperature cooling medium to cool the material after the superheated steam treatment. As a non-limiting example, cold air can be used to cool the material.

[0054] The following examples are further elaborations of the present invention, but the contents of the present invention are not limited by the following contents. The embodiments in the present specification are only used to illustrate the present invention, and they do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0055] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

[0056] In the following embodiments of the present invention, the detection method used is as follows:

[0057] Odor sensory evaluation: A sensory evaluation panel of 20 people smelled the 5% concentration sample solution at 50°C and gave scores. 5 points means no bad odor, 4 points to 2 points means a little bad odor, 1 point means a strong bad odor, and the lower the score, the more obvious the bad odor.

[0058] Taste sensory evaluation: A sensory evaluation panel of 20 people tasted the 5% concentration sample solution at 50°C and gave scores. 5 points means no bitterness, 4-2 points means a little bitterness, 1 point means significant bitterness, and the lower the score, the stronger the bitterness.

[0059] Solubility determination: Accurately weigh 0.5g of protein sample into a 50mL centrifuge tube, add 40mL of pH 7.2 phosphate buffer, shake at room temperature for 1h, centrifuge at 4500rpm for 10min, and determine the protein content in the supernatant by Kjeldahl method. Solubility is expressed as the ratio of protein content in the supernatant to total protein content.

[0060] Shelf stability: The samples were placed in sealed bags at room temperature for 3 months and then subjected to sensory evaluation of odor and taste.

[0061] Blanched peas: Shandong Jindu Tallin Food Co., Ltd.

[0062] Blanched chickpeas: Linyi Narun Economic and Trade Co., Ltd.

[0063] Blanched lentils: Linyi Narun Economic and Trade Co., Ltd.

[0064] Superheated steam instant sterilization equipment: Jiangsu Wanchuang Sterilization Equipment Technology Co., Ltd.

[0065] Air impact mill: Beijing Collaborative Innovation Institute

[0066] Airflow Classifier: Beijing Collaborative Innovation Institute

[0067] Particle size detection method: Beckman laser particle size analyzer

[0068] Detection method of starch content in protein powder: GB 5009.9-2016 "National Food Safety Standard Determination of Starch in Food"

[0069] Embodiment 1:

[0070] 5 kg of peeled peas were ground into particles of diameter (D 90 )35μm, and then air classification was performed to obtain a particle size of 1.5kg (D 90 ) 18μm pea powder; dry adding 0.2wt% (based on the mass of the powder) ascorbic acid and 0.6wt% (based on the mass of the powder) citric acid to the pea powder, and mixing evenly; using superheated steam instantaneous sterilization equipment to sterilize the material, the superheated steam temperature is 180℃, and the sterilization time is 7s; the sterilized material is placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material is 12wt% and the particle size D90 is 18μm.

[0071] Comparative Example 1

[0072] The conditions were the same as those in Example 1, except that ascorbic acid and citric acid were not added. After testing, the starch content in the material after cooling was 12% by weight, and the particle size D90 was 18 μm.

[0073] Comparative Experiment Example 2

[0074] The conditions were the same as those in Example 1, except that no ascorbic acid was added. After testing, the starch content in the material after cooling was 12% by weight, and the particle size D90 was 18 μm.

[0075] Comparative Example 3

[0076] The conditions were the same as those in Example 1, except that citric acid was not added. After testing, the starch content in the material after cooling was 12% by weight, and the particle size D90 was 18 μm.

[0077] Comparative Example 4

[0078] The conditions were the same as those in Example 1, except that 0.2 wt% malic acid and 0.6 wt% citric acid were added. After testing, the starch content in the material after cooling was 12 wt% and the particle size D90 was 18 μm.

[0079] Comparative Example 5

[0080] The conditions were the same as those in Example 1, except that the superheated steam temperature for superheated steam sterilization was 150° C. and the sterilization time was 15 seconds. After testing, the starch content in the material after cooling was 12% by weight and the particle size D90 was 18 μm.

[0081] Comparative Example 6

[0082] The conditions were the same as those in Example 1, except that the superheated steam temperature for superheated steam sterilization was 210° C. and the sterilization time was 3 seconds. After testing, the starch content in the material after cooling was 12% by weight and the particle size D90 was 18 μm.

[0083] Comparative Example 7

[0084] The conditions were the same as those in Example 1, except that 0.6 wt% ascorbic acid and 3.0 wt% citric acid were added. After testing, the starch content in the material after cooling was 12 wt% and the particle size D90 was 18 μm.

[0085] Comparative Example 8

[0086] The conditions were the same as those in Example 1, except that 0.005% ascorbic acid and 0.005% citric acid were added. After testing, the starch content in the material after cooling was 12% by weight, and the particle size D90 was 18 μm.

[0087] Table 1 Sensory evaluation and solubility test results

[0088]

[0089]

[0090] Example 2

[0091] 5 kg of peeled peas were ground into particles of diameter (D 90 )32μm, and then air classification was performed to obtain 1.7kg of pea powder with a particle size (D90) of 15μm; 0.01wt% (based on the mass of the powder) of tea polyphenols and 0.05wt% (based on the mass of the powder) of sodium sulfite were added to the pea powder by dry method and mixed evenly; the material was sterilized using superheated steam instantaneous sterilization equipment, the superheated steam temperature was 200℃, and the sterilization time was 4s; the sterilized material was placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material was 5.8% by weight, and the particle size D90 was 15 microns.

[0092] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 70%; no unpleasant flavor was produced during the storage period.

[0093] Example 3

[0094] 5 kg of peeled peas were ground into particles of diameter (D 90 )40μm, and then air flow classification to obtain 1.3kg of pea powder with a particle size (D90) of 20μm; wet spraying to add 65g of D-isoascorbic acid and sodium metabisulfite aqueous solution with a solute concentration of 20wt% (the mass concentration of the two is 10wt%); use superheated steam instantaneous sterilization equipment to sterilize the material, the superheated steam temperature is 160℃, and the sterilization time is 10s; the sterilized material is placed in a cold air cooling device to cool down to a material temperature of 20℃. After testing, the starch content in the cooled material is 16wt% and the particle size D90 is 20 microns.

[0095] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 71%; no unpleasant flavor was produced during the storage period.

[0096] Example 4

[0097] 5 kg of peeled peas were ground into particles of diameter (D 90 ) 30μm, and then perform air flow classification to obtain 1.8kg of pea powder with a particle size (D90) of 18μm; dry add 0.5wt% (based on the mass of the fine powder) disodium ethylenediaminetetraacetate and 2.5wt% (based on the mass of the fine powder) sodium bisulfite to the pea powder and mix evenly; use superheated steam instantaneous sterilization equipment to sterilize the material, the superheated steam temperature is 190℃, and the sterilization time is 5s; the sterilized material is placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material is 20% by weight and the particle size D90 is 18 microns.

[0098] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 70%; no unpleasant flavor was produced during the storage period.

[0099] Example 5

[0100] 5 kg of peeled peas were ground into particles of diameter (D 90)38μm, and then air classification was performed to obtain 1.7kg of pea powder with a particle size (D90) of 19μm; 0.1wt% (based on the mass of the powder) of sodium ascorbate and 0.2wt% (based on the mass of the powder) of citric acid were added to the pea powder by dry method and mixed evenly; the material was sterilized using superheated steam instantaneous sterilization equipment, the superheated steam temperature was 170℃, and the sterilization time was 8s; the sterilized material was placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material was 8wt% and the particle size D90 was 19 microns.

[0101] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 72%; no unpleasant flavor was produced during the storage period.

[0102] Example 6

[0103] 5 kg of peeled peas were ground into particles of diameter (D 90 )35μm, and then air flow classification to obtain 1.5kg pea powder with a particle size (D90) of 20μm; wet spraying to add 65g of D-isoascorbic acid with a solute concentration of 10% and sodium metabisulfite aqueous solution (the mass concentrations of the two are 2% and 8% respectively); use superheated steam instant sterilization equipment to sterilize the material, the superheated steam temperature is 180℃, and the sterilization time is 6s; the sterilized material is placed in a cold air cooling device to cool down to a material temperature of 20℃. After testing, the starch content in the cooled material is 11% by weight, and the particle size D90 is 20 microns.

[0104] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 71%; no unpleasant flavor was produced during the storage period.

[0105] Example 7

[0106] 5 kg of peeled peas were ground into particles of diameter (D 90 )38μm, and then air classification was performed to obtain 1.7kg of pea powder with a particle size (D90) of 19μm; 0.01wt% (based on the mass of the powder) of sodium ascorbate and 0.01wt% (based on the mass of the powder) of citric acid were added to the pea powder by dry method and mixed evenly; the material was sterilized using superheated steam instantaneous sterilization equipment, the superheated steam temperature was 190℃, and the sterilization time was 4s; the sterilized material was placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material was 14% by weight, and the particle size D90 was 19 microns.

[0107] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 72%; no unpleasant flavor was produced during the storage period.

[0108] Example 8

[0109] 5 kg of peeled peas were ground into particles of diameter (D 90 )38μm, and then air classification to obtain 1.7kg pea powder with a particle size (D90) of 19μm; dry adding 0.5wt% (based on the mass of the fine powder) sodium ascorbate and 2.5wt% (based on the mass of the fine powder) citric acid to the pea powder, and mixing evenly; using superheated steam instantaneous sterilization equipment to sterilize the material, the superheated steam temperature is 200℃, and the sterilization time is 3s; the sterilized material is placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material is 9% by weight, and the particle size D90 is 19 microns.

[0110] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 70%; no unpleasant flavor was produced during the storage period.

[0111] Example 9

[0112] 5 kg of blanched chickpeas were ground into particles of size (D 90 )35μm, and then air classification was performed to obtain 1.5kg chickpea powder with a particle size (D90) of 18μm; 0.2wt% (based on the mass of the powder) ascorbic acid and 0.6wt% (based on the mass of the powder) citric acid were added to the chickpea powder by dry method and mixed evenly; the material was sterilized using superheated steam instantaneous sterilization equipment, the superheated steam temperature was 180℃, and the sterilization time was 7s; the sterilized material was placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material was 14% by weight and the particle size D90 was 18 microns.

[0113] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 78%; no unpleasant flavor was produced during the storage period.

[0114] Example 10

[0115] 5kg of blanched lentils were ground into particles with air impact mill (D 90 )34μm, and then air classification was performed to obtain 0.8kg chickpea powder with a particle size (D90) of 17μm; 0.2wt% (based on the mass of the powder) ascorbic acid and 0.6wt% (based on the mass of the powder) citric acid were added to the lentil powder by dry method and mixed evenly; the material was sterilized using superheated steam instantaneous sterilization equipment, the superheated steam temperature was 180℃, and the sterilization time was 7s; the sterilized material was placed in a cold air cooling device to cool down to a material temperature of 30℃. After testing, the starch content in the cooled material was 8% by weight and the particle size D90 was 17 microns.

[0116] The sensory evaluation results of the product showed that the smell scored 5 points and the taste scored 5 points; the solubility test result was 76%; no unpleasant flavor was produced during the storage period.

[0117] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of the substantial technical content of the present invention. The substantial technical content of the present invention is broadly defined in the scope of the claims of the application. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application or an equivalent variation, will be deemed to be included in the scope of the claims.

Claims

1. A method for processing vegetable protein powder with clean flavor, characterized in that: The method comprises contacting plant protein raw material powder with an antioxidant and a synergist to obtain a premix, treating the premix with superheated steam, and an optional cooling step; wherein the plant protein raw material powder is a fine powder obtained by superfine grinding and airflow classification of plant raw materials, and the particle size D90 of the fine powder is 15-20 μm; the antioxidant is a water-soluble antioxidant, and the amount of the antioxidant is 0.01-0.5wt% of the weight of the plant protein raw material powder; the synergist has no antioxidant ability or has a weak antioxidant ability, and the amount of the synergist is 0.01-2.5wt% of the weight of the plant protein raw material powder, and the synergist is selected from one or more of citric acid, pyrosulfite, sulfite, and bisulfite; the temperature of the superheated steam is 160-200° C., and the superheated steam treatment time is 3-10s; the clean flavor means that the taste is basically free of bitterness, and the smell has no obvious green taste and beany smell.

2. The method according to claim 1, characterized in that The plant protein powder is one or more of pea protein powder, chickpea protein powder, lentil protein powder, broad bean protein powder, lupine protein powder, mung bean protein powder and red bean protein powder.

3. The method according to claim 1, characterized in that The antioxidant is selected from one or more of ascorbic acid, alkaline earth metal salt of ascorbic acid, D-isoascorbic acid, alkaline earth metal salt of D-isoascorbic acid, tea polyphenols, and alkaline earth metal salt of ethylenediaminetetraacetic acid.

4. The method according to claim 3, characterized in that The antioxidant is selected from one or more of ascorbic acid, sodium ascorbate, calcium ascorbate, D-isoascorbic acid, sodium D-isoascorbate, tea polyphenols, disodium ethylenediaminetetraacetate, and calcium disodium ethylenediaminetetraacetate.

5. The method according to claim 1, characterized in that The synergist is selected from one or more of citric acid, sodium pyrosulfite, potassium pyrosulfite, sodium sulfite, sodium bisulfite, potassium sulfite and potassium bisulfite.

6. The method according to claim 1, characterized in that The mass ratio of the antioxidant to the synergist is 1:1-1:

5.

7. A vegetable protein powder, characterized in that: The protein powder is prepared by the method according to any one of claims 1 to 6.

8. The vegetable protein powder according to claim 7, characterized in that The starch content in the vegetable protein powder is 5-20% by weight.

9. A food ingredient, characterized in that: The food ingredient comprises the plant protein powder prepared by the method according to any one of claims 1 to 6 or contains the plant protein powder according to claim 7.

10. A food, characterized in that The food comprises the plant protein powder prepared by the method according to any one of claims 1 to 6, or contains the plant protein powder according to claim 7, or contains the food ingredients according to claim 9.

11. The food according to claim 10, characterized in that The food is one or more of protein powder, solid beverage, energy bar, sauce, baking powder, breading powder, flour product, meat product and vegetarian meat.

12. The food according to claim 10, characterized in that The food is textured protein.

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