A peanut protein pie rich in dietary fiber and preparation method thereof

Abstract

The invention discloses a peanut protein pie rich in dietary fiber and a preparation method thereof, and relates to the field of food processing technology. The raw materials of the peanut protein pie rich in dietary fiber include by weight: 10-15 parts of peanut protein powder, 5-7 parts of soy protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed meal, 0.3-1 parts of transglutaminase and 7-9 parts of oats. The peanut protein pie rich in dietary fiber provided by the present application adopts peanut protein powder as the main raw material, has no beany smell and has a delicate taste; peanut protein has good water holding capacity, is conducive to reducing the amount of water added, and reduces the cost of ice water production. Further, the present invention balances the amino acid defects of peanut protein by adding soy protein isolate powder, oats and flaxseed meal, and the gel performance and product texture are improved. The protein pie label is simple, clean, has no beany smell, and gives it the sweet taste of peanuts and the chewing feeling of oats.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a peanut protein pie rich in dietary fiber and a preparation method thereof. Background Art

[0002] Existing protein gel products use soy protein isolate as the main ingredient, but since soy protein has a natural beany smell, many consumers find it difficult to accept. Therefore, the product needs to be marinated to remove the smell, which is energy-intensive. Secondly, the addition of seasonings complicates the product label, which is not in line with the general trend of green and healthy food. In addition, the existing peanut protein is processed using double-helix high-moisture equipment, which is expensive to purchase and maintain, increasing the production cost and difficulty, and the gel product produced is hard and not delicate. Therefore, in order to avoid adding redundant deodorization processes, equipment purchases and maintenance costs, the protein gel product formula and process are adjusted.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] The object of the present invention is to provide a peanut protein pie rich in dietary fiber and a preparation method of the peanut protein pie rich in dietary fiber.

[0005] The present invention is achieved in that:

[0006] In a first aspect, the present invention provides a dietary fiber-rich peanut protein pie, wherein the raw materials include, by weight: 10-15 parts of peanut protein powder, 5-7 parts of soy protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed powder, 0.3-1 parts of transglutaminase and 7-9 parts of oats.

[0007] In an optional embodiment, the mass ratio of the peanut protein powder to the soy protein isolate is 1.5-2.5:1.

[0008] In an optional embodiment, the amount of water added is 72-74%, preferably 73%, of the total mass of the peanut protein powder, the soy protein isolate and the water.

[0009] In an optional embodiment, the added amount of the flaxseed powder accounts for 2-5% of the total mass of the peanut protein powder, the soy protein isolate, the water, the vegetable oil and the flaxseed powder, preferably 3%.

[0010] The oats are prepared by soaking dry oats in boiling water for 20-40 minutes and then draining them, and the mass ratio of the oats to the dry oats is 7-9:5.

[0011] In an optional embodiment, the added amount of the dry oats accounts for 5-7% of the total mass of the peanut protein powder, the soy protein isolate, the water, the vegetable oil, the flaxseed powder and the transglutaminase, preferably 6%.

[0012] In an optional embodiment, the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil; preferably, the vegetable oil is peanut oil.

[0013] In a second aspect, the present invention provides a method for preparing a peanut protein pie rich in dietary fiber, comprising mixing the raw materials of the peanut protein pie rich in dietary fiber as described in any of the aforementioned embodiments to obtain chopped materials, and heating the chopped materials in a mold, and then demolding and baking them.

[0014] In an optional embodiment, mixing the raw materials comprises: first chopping and mixing the peanut protein powder, the soy protein isolate and the water at a stirring speed of 3000-3500 r / min, and chopping and mixing for 4-6 minutes at a stirring speed of 3000-3500 r / min; then adding the vegetable oil, and chopping and mixing for 2-4 minutes at a stirring speed of 3000-3500 r / min; then adding the flaxseed powder, the glutamine transaminase and the oats, and continuing to chop and mix for 1-2 minutes at a stirring speed of 3000-3500 r / min to obtain a chopped material;

[0015] Preferably, the heating in the mold comprises: placing the chopped material in a mold in an environment of 54-56° C. for 1-2 hours;

[0016] Preferably, the demoulding and baking comprises: cutting the blank after demoulding from the mold into pieces, and baking at 60-80° C. for 10-20 minutes;

[0017] Preferably, the dough is turned over 1-2 times during baking.

[0018] In an optional embodiment, after the demoulding and baking, a packaging and sterilization step is also included: the product after baking is cooled to room temperature, and after vacuuming, it is sterilized at a temperature of 110-120° C. and a pressure of 0.15-0.2 MPa for 25-35 minutes.

[0019] The present invention has the following beneficial effects:

[0020] The dietary fiber-rich peanut protein pie provided by the present application uses peanut protein powder as the main raw material. Compared with traditional protein gel products, the present invention has no beany smell and a delicate taste. It does not need to be seasoned or marinated to remove the smell, nor does it need to use high-moisture extrusion equipment, which saves energy loss and production costs; peanut protein has good water retention, and after using peanut protein powder as the main raw material, the amount of water added is further reduced, and the cost of ice water production is reduced. Furthermore, on the basis of peanut protein powder, the present invention adds soy protein isolate powder, oats and flaxseed powder. Peanut protein powder has a sweet taste and good water retention, but the lysine, threonine and methionine content of peanut protein is low, and the gelling property is weak; the three auxiliary materials of soy protein isolate powder, oats and flaxseed powder balance the amino acid defects of peanut protein, and the gelling properties of the three are all good, which improves the product texture. At the same time, flaxseed powder can also replace adhesive food additives such as modified starch, clean product labels, and enrich the nutritional value of protein pie. After the raw materials are chopped and stirred, the mixture is placed in a 55°C environment and left to stand for 1 hour to achieve good hardness and elasticity, while other protein gel products need to react for at least 2 hours, and sometimes more than 10 hours. Therefore, the present invention enhances process continuity, saves energy loss, and improves production speed. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0022] Figure 1 A bar graph showing the effect of the protein powder addition ratio on the sensory quality of meringue provided in Experimental Example 1 of the present application;

[0023] Figure 2 A bar graph showing the effect of the amount of ice water added on the sensory quality of meringue provided in Experimental Example 2 of the present application;

[0024] Figure 3 A bar graph showing the effect of the amount of flaxseed powder added on the sensory quality of meringue provided in Experimental Example 3 of the present application;

[0025] Figure 4 This is a bar graph showing the effect of flaxseed meal and deformed starch as adhesives on the sensory quality of meringues provided in Experimental Example 3 of the present application;

[0026] Figure 5 A bar graph showing the effect of transglutaminase reaction conditions on the sensory quality of meringue provided in Experimental Example 4 of the present application;

[0027] Figure 6 A bar graph showing the effect of oat addition on the sensory quality of meringue provided in Experimental Example 5 of the present application;

[0028] Figure 7 A bar graph showing the effect of oat addition on the sensory quality of meringue provided in Experimental Example 6 of the present application;

[0029] Figure 8 This is a bar graph showing the effect of baking time on the sensory quality of meringues provided in Test Example 6 of the present application. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0031] The invention provides a peanut protein pie rich in dietary fiber. The raw materials thereof comprise, by weight, 10-15 parts of peanut protein powder, 5-7 parts of isolated soy protein, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed powder, 0.3-1 parts of transglutaminase and 7-9 parts of oats.

[0032] Peanut protein powder is white in color and has the unique fragrance of peanuts. It retains the nutrients in peanuts more completely and is rich in essential amino acids, vitamins, trace elements and minerals. Its anti-nutritional factor content is less than that of soy protein. It is easily digested and absorbed by the human body. It is a natural nutrient with low sugar, low fat, zero cholesterol and high nutritional value. Peanut protein has poor gelling properties, which limits its application in food gel products.

[0033] Soy protein is a plant protein with an amino acid composition similar to that of milk protein. It is a complete plant protein. Studies have shown that consuming 25g of soy protein per day can reduce the risk of cardiovascular and cerebrovascular diseases. Since soy protein isolate has a high lysine content and good gelling properties, adding it to food can balance the amino acid content and improve the texture of the product.

[0034] In the present application, peanut protein powder and soy protein isolate are compounded, and peanut protein powder is used as the main raw material, and soy protein isolate is used as the auxiliary protein, and the mass ratio of peanut protein powder to soy protein isolate is 1.5-2.5:1. Compared with traditional protein gel products, the present invention has no beany smell and has a delicate taste. It does not require seasoning or braising to remove the smell, nor does it require the use of high-moisture extrusion equipment, which saves energy loss and production costs; peanut protein has good water retention, and after using peanut protein powder as the main raw material, the amount of water added is further reduced, and the cost of ice water production is reduced. Since peanut protein has low lysine, threonine, and methionine content, its gelling property is weak; therefore, the present application improves the gelling property of the dietary fiber-rich peanut protein pie of the present application by compounding soy protein isolate with good gelling properties.

[0035] Water is used to mix the raw materials and form a chopped material with good fluidity for entering the mold. The water in the present application is ice water, ice: water = 3:7, the water temperature is 4°C, the ice cubes are chopped into smoothies at high speed, and the two are mixed in proportion and added to the chopping pot. The amount of water added accounts for 72-74% of the total mass of the peanut protein powder, soy protein isolate and water, preferably 73%.

[0036] The vegetable oil is used for emulsification, water retention and delicate taste. In the present application, the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil; preferably, the vegetable oil is peanut oil. The use of peanut oil in the present application can further enhance the peanut flavor of the peanut protein pie rich in dietary fiber, making the peanut flavor more intense.

[0037] The main components of flaxseed are fat, protein, and dietary fiber. At present, flaxseed is mainly used to extract oil. The protein content of the byproduct after oil extraction is as high as 35%. The composition and proportion of its amino acids meet the requirements of the amino acid pattern required by the human body stipulated by WHO / FAO. Every 100g of flaxseed contains 27.3g of dietary fiber, which is a high-quality source of plant protein. Studies have shown that one tablespoon of flaxseed contains 3800 mg of omega-3 fatty acids, which is equivalent to 10 times that of deep-sea fish oil. Flaxseed powder can form a viscous liquid after mixing with a certain proportion of water, which has an adhesive effect. This application uses flaxseed powder to replace traditional adhesive food additives. The product label is green and clean, enriching the nutritional value of protein pie. At the same time, this application uses flaxseed powder for gelation, and the gelation process is significantly reduced, which is conducive to improving production efficiency. The amount of flaxseed powder added accounts for 2-5% of the total mass of peanut protein powder, soy protein isolate, water, vegetable oil and flaxseed powder, preferably 3%.

[0038] Transglutaminase is an enzyme that can catalyze the transacylation reaction, thereby causing covalent cross-linking between proteins (or polypeptides). It can catalyze the cross-linking between proteins to modify the proteins. The plasticity, water retention, water solubility and functionality of the modified proteins are improved; lysine in food is protected from being destroyed by various chemical reactions.

[0039] Oats are known as the "nobles" in the natural dietary fiber family. The β-glucan content in oat grains is the highest among cereal crops, reaching 3.0% to 6.0%. The U.S. Food and Drug Administration (FDA) pointed out that a daily diet containing more than 3g of β-glucan or eating low-fat oats can reduce blood lipid levels and reduce the incidence of cardiovascular diseases. Oat starch has good gel properties, which makes the food have a lubricated, dense and creamy structure, which can improve the texture and taste of the food. In this application, by adding oats, not only can the dietary fiber content of the peanut protein pie rich in dietary fiber be enhanced, but also the texture and taste of the product can be improved. In this application, oats are prepared by soaking dry oats in boiling water for 20-40min and then draining, and the mass ratio of oats to dry oats is 7-9:5. The amount of dry oats added accounts for 5-7% of the total mass of peanut protein powder, soy protein isolate, water, vegetable oil, flaxseed powder and glutamine transaminase, preferably 6%.

[0040] In addition, the present invention also provides a method for preparing the above-mentioned peanut protein pie rich in dietary fiber, which comprises mixing the raw materials of the above-mentioned peanut protein pie rich in dietary fiber to obtain chopped materials, heating the chopped materials in a mold, and demolding and baking them.

[0041] Specifically, the following steps are included:

[0042] S1. Mixing raw materials: first, chop and mix peanut protein powder, soy protein isolate and water at a stirring speed of 3000-3500 r / min, and chop and mix at a stirring speed of 3000-3500 r / min for 4-6 min; then, add vegetable oil, and chop and mix at a stirring speed of 3000-3500 r / min for 2-4 min; then, add flaxseed powder, transglutaminase and oats, and continue to chop and mix at a stirring speed of 3000-3500 r / min for 1-2 min to obtain a chopped material;

[0043] S2, mold heating includes: placing the chopped material in a mold in an environment of 54-56°C for 1-2 hours;

[0044] S3, demoulding and baking, including: cutting the blank after demoulding from the mold into pieces, and baking at 60-80° C. for 10-20 minutes; turning the cut blank over 1-2 times during baking.

[0045] S4, packaging and sterilization step: after baking, cool the product to room temperature, evacuate and sterilize at a temperature of 110-120°C and a pressure of 0.15-0.2MPa for 25-35 minutes.

[0046] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0047] Example 1

[0048] This embodiment provides a peanut protein pie rich in dietary fiber, and the preparation method thereof comprises the following steps:

[0049] S1. Chop and mix the raw materials into the mold:

[0050] The raw material chopping is divided into three steps: the first step is to put 12kg peanut protein powder, 6kg soy protein isolate, and 48kg ice water mixture into a chopping pot, chop at a low speed until mixed evenly, and then chop for 5 minutes at a stirring speed of 3200r / min; the second step is to add 12kg peanut oil and chop for 3 minutes at a stirring speed of 3200r / min; the third step is to add 2.4kg flaxseed powder (flaxseed is crushed into powder at high speed), 0.6kg glutamine transaminase and 8kg oats (about 5kg dry oats are soaked in boiling water for 30 minutes and then drained), chop for 1 minute at a stirring speed of 3200r / min, and finally the chopped material is incorporated into the mold;

[0051] S2, mold heating:

[0052] Place the mold with the chopped material in a 55°C environment for 1 hour;

[0053] S3, demoulding and baking:

[0054] Take the mixture out of the mold, cut it into strips according to the ratio of length*width*height of 6*4*1.5, bake it at 70℃ for 20 minutes, turn the product over at 10 minutes and 18 minutes and continue baking.

[0055] S4. Packaging sterilization:

[0056] After baking, the mixture was cooled to room temperature, vacuumed, and sterilized in an autoclave at a temperature of 115°C and a pressure of 0.18 MPa for 30 minutes.

[0057] Example 2-3

[0058] Example 2-3 is basically the same as Example 1, except that the proportion of protein powder is different:

[0059] In Example 2, the protein powder includes 14.4 kg peanut protein powder and 7.2 kg soy protein isolate (i.e. peanut protein powder: soy protein isolate = 1.5:1);

[0060] In Example 3, the protein powder includes 12.9 kg peanut protein powder and 5.1 kg soy protein isolate.

[0061] Example 4

[0062] This embodiment provides a peanut protein pie rich in dietary fiber, and the preparation method thereof comprises the following steps:

[0063] S1. Chop and mix the raw materials into the mold:

[0064] The raw material chopping is divided into three steps: the first step is to put 10kg peanut protein powder, 5kg soy protein isolate, and 45kg ice water mixture into a chopping pot, chop and mix at a stirring speed of 3200r / min until the mixture is uniform, and then chop and mix at a stirring speed of 3200r / min for 4min; the second step is to add 10kg peanut oil, and chop and mix at a stirring speed of 3200r / min for 2min; the third step is to add 1.4kg flaxseed powder (flaxseed is crushed into powder at high speed), 0.4kg glutamine transaminase and 7kg oats (about 4kg dry oats are soaked in boiling water for 30min and then drained), chop and mix at a stirring speed of 3200r / min for 1min, and finally the chopped material is incorporated into the mold;

[0065] S2, mold heating:

[0066] Place the mold with the chopped material in a 54°C environment for 2 hours;

[0067] S3, demoulding and baking:

[0068] Take the mixture out of the mold, cut it into strips according to the ratio of length*width*height of 6*4*1.5, bake it at 80℃ for 15 minutes, turn the product over at 7min and 12min and continue baking.

[0069] S4. Packaging sterilization:

[0070] After baking, the mixture was cooled to room temperature, vacuumed, and sterilized in an autoclave at 110°C and 0.2 MPa for 35 minutes.

[0071] Example 5

[0072] This embodiment provides a peanut protein pie rich in dietary fiber, and the preparation method thereof comprises the following steps:

[0073] S1. Chop and mix the raw materials into the mold:

[0074] The raw material chopping is divided into three steps: the first step is to put 15kg peanut protein powder, 7kg soy protein isolate, and 50kg ice water mixture into a chopping pot, chop and mix at a stirring speed of 3200r / min until the mixture is evenly mixed, and then chop and mix at a stirring speed of 3200r / min for 6min; the second step is to add 15kg peanut oil, and chop and mix at a stirring speed of 3200r / min for 4min; the third step is to add 3kg flaxseed powder (flaxseed is crushed into powder at high speed), 0.8kg glutamine transaminase and 9kg oats (about 6kg dry oats are soaked in boiling water for 30min and then drained), chop and mix at a stirring speed of 3200r / min for 1min, and finally the chopped material is incorporated into the mold;

[0075] S2, mold heating:

[0076] Place the mold with the chopped material in a 56°C environment for 1 hour;

[0077] S3, demoulding and baking:

[0078] Take the mixture out of the mold, cut it into strips according to the ratio of length*width*height of 6*4*1.5, bake it at 60℃ for 20 minutes, turn the product over at 10 minutes and 18 minutes and continue baking.

[0079] S4. Packaging sterilization:

[0080] After baking, the mixture was cooled to room temperature, vacuumed, and sterilized in an autoclave at 120°C and 0.15 MPa for 25 minutes.

[0081] Comparative Examples 1-5

[0082] Comparative Examples 1-5 are substantially the same as Example 1, except that the selection and proportion of the protein powder are different. In Example 1, the protein powder includes 12 kg peanut protein powder and 6 kg soy protein isolate;

[0083] In Comparative Example 1, the protein powder includes 10.5 kg peanut protein powder, 4.5 kg soy protein isolate and 3 kg gluten powder (ie, peanut protein powder: soy protein isolate: gluten powder = 7:3:2).

[0084] In Comparative Example 2, the protein powder includes 10.8 kg peanut protein powder, 3.6 kg soy protein isolate and 3.6 kg gluten powder (ie, peanut protein powder: soy protein isolate: gluten powder = 6:2:2).

[0085] In Comparative Example 3, the protein powder includes 10.8 kg peanut protein powder, 5.4 kg soy protein isolate and 1.8 kg gluten powder (ie, peanut protein powder: soy protein isolate: gluten powder = 6:3:1).

[0086] In Comparative Example 4, the protein powder includes 9 kg peanut protein powder, 7.2 kg soy protein isolate and 1.8 kg gluten powder (ie peanut protein powder: soy protein isolate: gluten powder = 5:4:1).

[0087] In Comparative Example 5, the protein powder includes 3.6 kg of peanut protein powder and 14.4 kg of soy protein isolate (ie, peanut protein powder: soy protein isolate = 1:4).

[0088] Test example

[0089] This application evaluates the quality of the peanut protein pie obtained in each embodiment and comparative example by sensory scoring, and the final score is used to evaluate the quality of the peanut protein pie obtained in each embodiment and comparative example. Please refer to Table 1 for the sensory scoring standard. For each test, 10 testers with good sensory judgment ability and food-related professional background are selected to perform sensory evaluation on the following products respectively. Mutual discussion is prohibited during the evaluation process. Repeat the test 3 times and take the average value.

[0090] Table 1 Sensory scoring criteria for peanut protein pie

[0091]

[0092] 1. Protein powder ratio test

[0093] The products provided in Example 1 and Comparative Examples 1-5 were scored according to the peanut protein pie sensory scoring standard shown in Table 1. The experimental results are as follows: Figure 1 As shown, when too much peanut protein powder is added and too little soy protein powder, the protein pie has a loose texture, weak elasticity and hardness; when the ratio of peanut protein powder to soy protein powder is 6:3, the protein pie has a good texture and taste; when no gluten is added, the elasticity of the product increases and the flavor is sweeter. Therefore, gluten is discarded to determine the optimal ratio of peanut protein powder and soy protein powder, peanut protein: soy protein = 6:3. In addition, it can be seen from the data of Comparative Example 5 that when the amount of soy protein powder is greater than the amount of peanut protein powder, at this time, the elasticity and hardness are moderate, the beany smell is heavy, and subsequent deodorization is required, which increases the complexity of the process and reduces the sensory score. It is fully proved that according to the peanut protein powder and soy protein powder of 1.5-2.5:1 of the present application, a product with good product quality and high sensory score can be obtained. When it exceeds this range or other protein powders are selected to cooperate with peanut protein powder, the product quality and sensory score of the present application cannot be obtained.

[0094] 2. Ice water addition test

[0095] Based on Example 1, the protein powder was tested by changing the amount of ice water added, and the amount of ice water added was 71%, 72%, 73%, 74%, and 75%. Figure 2As shown: the amount added in Example 1 is 73%, and the quality of the product obtained at this time is good, and the sensory score is the highest. 72% and 74% within the scope of this application also obtain good product quality and sensory score. When the amount of ice water added exceeds the scope of this application, for example, when the amount of ice water added is 71%, the material is not evenly chopped, the mixture is difficult to put into the mold, and the product tastes not delicate; when the amount of water added is 75%, the texture is soft, the product is difficult to shape, and there is more water inside the finished product; therefore, the amount of ice water added accounts for 72-74% of the total mass of peanut protein powder, soy protein isolate and water, and the optimal amount is 73%. When the amount of ice water added exceeds the range of this application, the product quality is poor and the sensory score is poor.

[0096] 3. Flaxseed powder addition test

[0097] Based on Example 1, by changing the mass percentage of the added flaxseed powder, 3%, 5%, 7%, 9%, and 11% of the powder were added respectively. In addition, the present application also replaced the 3% added flaxseed powder in Example 1 with modified starch. The experimental results are as follows Figure 3 and Figure 4 As shown. Figure 3 It can be seen that the mass percentage of flaxseed powder added in Example 1 is 3%. After flaxseed powder is mixed with water, it can form a viscous liquid, which has an adhesive effect and can replace traditional adhesive food additives. At the same time, it can give the protein pie the flavor of flaxseed; the product obtained at this time has good quality and the highest sensory score. The 5% within the scope of this application also obtains better product quality and sensory score. When the amount of flaxseed powder added exceeds the scope of this application, excessive addition of flaxseed powder will not increase the adhesion of the product, but will destroy the elasticity and delicate taste of the protein pie. Therefore, in this application, the amount of flaxseed powder added is 2-5% of the total mass of peanut protein powder, soy protein isolate, water, vegetable oil and flaxseed powder. When the amount of flaxseed powder added is 3%, the sensory experience of the product is the best. When the amount of flaxseed powder added exceeds the range of this application, the product quality is poor and the sensory score is poor. In addition, when the present application selects modified starch as a binder, the final product quality and sensory score are significantly lower than those in Example 1. From Figure 4 It can be seen that when only 3% modified starch is used as a binder, the product texture is soft, and the texture is slightly improved by extending the processing time, but the taste is still poor; when 3% flaxseed powder is used as a binder, the elasticity and hardness of the meringue are increased, and the chewiness is better. When the processing time is too long, the surface of the meringue loses more water and the taste is weakened. In summary, flaxseed powder is more effective as a food adhesive.

[0098] 4. Glutamine transaminase (TG enzyme) reaction condition test

[0099] Taking Example 1 as a benchmark, multiple groups of reaction conditions are obtained by changing the parameters of heating into the mold, among which: the first group is to place the chopped material in the mold and refrigerate it for 10 hours; the second group is to place the chopped material in the mold and react at a constant temperature of 50°C for 2 hours; the third group is to place the chopped material in the mold and react at a constant temperature of 50°C for 1 hour; the fourth group is to place the chopped material in the mold and react at a constant temperature of 55°C for 2 hours; the fifth group is Example 1 of the present application.

[0100] Depend on Figure 5 As a result, the second and third groups reacted for 2h and 1h at 50°C, and the products were soft and not compact inside; the first and fifth groups had the highest sensory scores, which were refrigerated for 10 hours and 55°C for 1h, respectively. However, due to the long refrigeration time, it not only seriously reduced the product production speed, but also increased the production cost and energy loss. Therefore, in this application, the reaction conditions of transglutaminase (TG enzyme) are preferably placed in a 54-56°C environment for 1-2h. In order to save energy loss, the preferred reaction conditions of transglutaminase are 55°C and 1h. When the reaction conditions of this application are exceeded, the product quality is poor and the sensory score is poor.

[0101] 5. Oat addition test

[0102] Taking Example 1 as a reference, by changing the amount of dry oats added in Example 1, 3%, 4%, 5%, 6%, and 7% of oats were added respectively, and the dry oats were soaked in boiling water for 30 minutes and then drained to obtain wet oats, and the wet oats were finally added. Figure 6 As shown in the figure, when the oat addition amount is less than 6%, the product has no oat chewing feeling; when the oat addition amount is higher than 6%, the texture of the peanut protein pie begins to loosen, so the oat addition amount is 5-7%, and the optimal addition amount is 6%.

[0103] 6. Baking temperature and time test

[0104] Taking Example 1 as a reference, by changing the baking temperature and baking time in Example 1, the baking temperature is set at 60℃, 70℃, 80℃, 90℃, and 100℃ for 20 minutes, and the baking temperature is designed to be 70℃ for 10 minutes, 20 minutes, 30 minutes, 40 minutes, and 50 minutes. The test results are as follows: Figure 7 , Figure 8 It can be concluded that: if the baking temperature is too high and the baking time is too long, the surface moisture of the meringue will be lost too much, resulting in the product being burnt, dark brown in color, and having poor sensory perception; if the baking temperature is too low and the baking time is too short, the edge sealing effect is not achieved, and the shape of the meringue will be easily destroyed during the subsequent processing; in summary, the baking temperature of the meringue is determined to be 60-80℃, baking for 10-20min, and the optimal baking temperature is 70℃, and the baking time is 20min.

[0105] In summary, the dietary fiber-rich peanut protein pie provided by the present application uses peanut protein powder as the main raw material. Compared with traditional protein gel products, the present invention has no beany smell and a delicate taste. It does not need to be seasoned or marinated to remove the smell, nor does it need to use high-moisture extrusion equipment, which saves energy loss and production costs; peanut protein has good water retention, and after using peanut protein powder as the main raw material, the amount of water added is further reduced, and the cost of ice water production is reduced. Furthermore, on the basis of peanut protein powder, the present invention adds soy protein isolate powder, oats and flaxseed powder. Peanut protein powder has a sweet taste and good water retention, but the lysine, threonine and methionine content of peanut protein is low, and the gelling property is weak; the three auxiliary materials of soy protein isolate powder, oats and flaxseed powder balance the amino acid defects of peanut protein, and the gelling properties of the three are all good, which improves the product texture. At the same time, flaxseed powder can also replace adhesive food additives such as modified starch, clean product labels, and enrich the nutritional value of protein pie. After the raw materials are chopped and stirred, the mixture is placed in a 55°C environment and left to stand for 1 hour to achieve good hardness and elasticity, while other protein gel products need to react for at least 2 hours, and sometimes more than 10 hours. Therefore, the present invention enhances process continuity, saves energy loss, and improves production speed.

[0106] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A peanut protein pie rich in dietary fiber, characterized in that: The raw materials include, by weight: 10-15 parts of peanut protein powder, 5-7 parts of soy protein isolate, 45-50 parts of ice water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed powder, 0.3-1 parts of transglutaminase and 7-9 parts of oats; The mass ratio of the peanut protein powder to the soy protein isolate is 1.5-2.5:1; The amount of ice water added accounts for 72-74% of the total mass of the peanut protein powder, the soy protein isolate and the ice water; The amount of the flaxseed powder added is 2-5% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil and the flaxseed powder; The oats are prepared by soaking dry oats in boiling water for 20-40 minutes and then draining them, and the mass ratio of the oats to the dry oats is 7-9:5; The added amount of the dry oats accounts for 5-7% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil, the flaxseed powder and the transglutaminase.

2. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that: The added amount of the ice water accounts for 73% of the total mass of the peanut protein powder, the soy protein isolate and the ice water.

3. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that: The added amount of the flaxseed powder accounts for 3% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil and the flaxseed powder.

4. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that: The added amount of the dry oats accounts for 6% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil, the flaxseed powder and the transglutaminase.

5. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that: The vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil.

6. The dietary fiber-rich peanut protein pie according to claim 5, characterized in that: The vegetable oil is peanut oil.

7. A method for preparing a peanut protein pie rich in dietary fiber, characterized in that: The method comprises mixing the raw materials of the dietary fiber-rich peanut protein pie according to any one of claims 1 to 6 to obtain chopped materials, heating the chopped materials in a mold, and then removing the mold and baking them; Mixing the raw materials comprises: first chopping and stirring the peanut protein powder, the soy protein isolate and the ice water at a stirring speed of 3000-3500 r / min to make them uniform, and chopping and stirring at a stirring speed of 3000-3500 r / min for 4-6 minutes; then adding the vegetable oil, and chopping and stirring at a stirring speed of 3000-3500 r / min for 2-4 minutes; then adding the flaxseed powder, the transglutaminase and the oats, and continuing to chop and stir at a stirring speed of 3000-3500 r / min for 1-2 minutes to obtain a chopped material; The heating in the mold comprises: placing the chopped material in the mold in an environment of 54-56° C. for 1-2 hours; The demoulding and baking comprises: cutting the blank after demoulding from the mold into pieces, and baking at 60-80° C. for 10-20 minutes.

8. The method for preparing the dietary fiber-rich peanut protein pie according to claim 7, characterized in that: The dough was turned over 1-2 times during baking.

9. The method for preparing the dietary fiber-rich peanut protein pie according to claim 7, characterized in that: After the demoulding and baking, a packaging and sterilization step is also included: the baked product is cooled to room temperature, and after vacuuming, it is sterilized at a temperature of 110-120° C. and a pressure of 0.15-0.2 MPa for 25-35 minutes.

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