Soybean protein noodles

Abstract

This invention provides a soybean protein noodle, comprising: wheat flour and soybean protein, wherein, based on 100 parts by weight of the total wheat flour and soybean protein, the soybean protein comprises 0.1-4 parts by weight. Specifically, when the soybean protein forms a 0.2 wt% aqueous solution, its turbidity is below 0.3; and when the soybean protein forms a 17 wt% salt-free and salt-containing gel, with the salt-containing gel containing 2.5 wt% NaCl, the salt-containing gel has a resilience of 0.2 or higher; and the salt-free gel has a resilience of 0.48 or higher. By using specific soybean protein, without enzymatic hydrolysis, not only can a similar hardness to ordinary noodles be obtained, but also better elasticity and gloss can be achieved.

Description

Technical Field

[0001] This invention relates to the field of noodles, and more particularly to a soybean protein noodle. Background Technology

[0002] Noodles are a popular staple food, simple to prepare and convenient to eat. With consumers becoming increasingly health-conscious, there is a growing demand for adding various nutrients to noodles, especially soy protein with a complete amino acid profile.

[0003] However, soy protein noodles currently have many problems. Directly adding soy protein isolate or soy protein concentrate may have a negative impact on the noodles, resulting in a significant difference in taste compared to regular wheat noodles.

[0004] Reference 1 (Yin Xianting, Sun Hongrui, Liu Xiangying, et al. Effects of different soybean proteins on the processing quality and glycemic index of wheat noodles. Food Industry Technology, 2020, 41(6):7.) discloses that the addition of soy protein isolate and soy protein concentrate reduces the stretching distance of noodles, and both have an adverse effect on the elasticity and other qualities of noodles.

[0005] Reference 2 (Zhang Yingying, Yan Xin, Wei Qian, et al. Effects of gelled soybean protein on noodle quality [J]. Grain Processing, 2018, 43(4):5.) reported that the addition of gelled soybean protein resulted in a decrease in elasticity, hardness, and chewiness of the noodles compared to the original noodles.

[0006] Based on the problems existing in the prior art, reference 3 (CN108902721A) discloses a white, chewy and smooth soybean protein noodle. It introduces soybean flour and soy protein isolate. The soybean flour needs to be microwaved and pulverized, and soybean flour with a mesh size of 200 or higher is selected. The soy protein needs to be hydrolyzed by alkaline protease with a degree of hydrolysis of 5-12. Both soybean flour and soy protein isolate require relatively complicated modification processes.

[0007] Reference 4 (CN105192550A) discloses a pasta product comprising wheat flour and enzyme-modified soy protein, which can significantly enhance the palatability of pasta products and reduce the cooking loss rate and breakage rate of pasta products. Summary of the Invention

[0008] Many existing documents and patents disclose the preparation of soy protein noodles by enzymatically hydrolyzing soy protein isolate or by combining enzymatically hydrolyzed soy protein isolate with other ingredients. However, enzymatic hydrolysis of soy protein isolate can produce a bitter taste, which affects the flavor of the noodles. Furthermore, the production cost is high and the process is complex.

[0009] Therefore, how to provide a soybean protein noodle with good sensory flavor, low production cost, and simple process has become an urgent problem to be solved in this field.

[0010] Based on the aforementioned technical problems, the inventors of this application have discovered that by using specific soybean protein without enzymatic hydrolysis, not only can a similar hardness to ordinary noodles be obtained, but also better elasticity and gloss can be achieved.

[0011] A first aspect of the present invention provides a soybean protein noodle, comprising:

[0012] Wheat flour and soy protein, with a total weight of 100 parts wheat flour and soy protein, the soy protein content is 0.1-4 parts by weight. When the soy protein forms a 0.2 wt% aqueous solution, its turbidity is below 0.3. Furthermore, when the soy protein forms a 17 wt% salt-free and salt-containing gel, and the NaCl concentration of the salt-free gel is 2.5 wt%, the recoverability of the salt-containing gel is above 0.2, and the recoverability of the salt-free gel is above 0.48.

[0013] The technical solution of this invention, by adding soybean protein with specific turbidity and gel-restoring properties to flour, without enzymatic hydrolysis and without the appearance of undesirable flavors, produces noodles with similar hardness, chewiness, and other sensory characteristics to the original noodles within the range of 0.1-4 parts by weight of soybean protein composition added, while exhibiting higher elasticity and gloss, resulting in better overall consumer appeal. It does not cause problems such as noodles becoming hard or breaking.

[0014] In one or more specific embodiments, when the soybean protein forms an aqueous solution with a concentration of 8 wt%, its pH value is 8-9.5, preferably 8-9, and more preferably 8-8.7.

[0015] In one or more specific embodiments, soy protein includes soy protein isolate, and preferably, also includes soy protein concentrate.

[0016] In one or more specific embodiments, the weight ratio of soy protein isolate to soy protein concentrate is 99:1 to 90:10.

[0017] In one or more specific embodiments, the soy protein concentrate is alcohol-based soy protein concentrate.

[0018] In one or more specific embodiments, soy protein is prepared by the following methods:

[0019] Adjust the concentration of the 6-10 wt% soy protein isolate aqueous solution to pH 8-9;

[0020] Soy protein is obtained by high-temperature sterilization. The high-temperature sterilization temperature is 130-150℃, and the processing time is 3-30s, preferably 5-15s.

[0021] In one or more specific embodiments, soy protein is prepared by the following methods:

[0022] (1) Prepare a 5-10 wt% soybean protein concentrate aqueous solution, maintain the temperature at 75-95℃, adjust the pH to 8.0-9.5, perform high-speed shearing for 20-60 min at a shearing speed of 3000-10000 rpm, treat with high-temperature instantaneous killing at 140-160℃ for 20-40 s, and cool down to 20-45℃.

[0023] (2) Adjust the concentration of the soy protein isolate aqueous solution to 6-10 wt% pH 8-9, add the soy protein concentrate aqueous solution obtained in step (1), and mix evenly;

[0024] (3) High-temperature sterilization, with a temperature of 130-150℃ and a processing time of 3-30s, more preferably 5-15s.

[0025] In one or more specific embodiments, the soybean protein content is 0.1-2.5 parts by weight.

[0026] In one or more specific embodiments, when the soybean protein forms an aqueous solution with a concentration of 0.2 wt%, its turbidity is 0.25 or less, preferably 0.2 or less.

[0027] In one or more specific embodiments, when the soybean protein forms a gel at a concentration of 17 wt%, and the NaCl concentration of the salted gel is 2.5 wt%, the recoverability of the salted gel is ≥0.22; and the recoverability of the salt-free gel is ≥0.5. Detailed Implementation

[0028] It should be understood that, within the scope of this invention, the above-described technical features of this invention and the technical features specifically described below (such as in the embodiments) can be combined with each other to form preferred technical solutions.

[0029] A first aspect of the present invention provides a soybean protein noodle, comprising:

[0030] Wheat flour and soy protein, based on 100 parts by weight of total wheat flour and soy protein, with soy protein comprising 0.1-4 parts by weight, wherein when the soy protein forms a 0.2 wt% soy protein aqueous solution, its turbidity is 0.3 or less, preferably 0.25 or less, more preferably 0.2 or less; and when the soy protein forms a 17 wt% salt-free and salt-containing gel, based on the total weight of the salt-containing gel, the NaCl concentration of the salt-containing gel is 2.5 wt%, the recovery of the salt-containing gel is 0.2 or more, preferably 0.22 or more; the recovery of the salt-free gel is 0.48 or more, preferably 0.5 or more.

[0031] There is no specific upper limit to the gel recovery of soybean protein. From a cost perspective, preferably, the gel recovery of salted protein is below 0.4, more preferably below 0.35, and most preferably below 0.3. The gel recovery of unsalted protein is below 0.7, more preferably below 0.65, and most preferably below 0.6.

[0032] The technical solution of this invention, by adding soybean protein with specific turbidity and gel-restoring properties to flour, without enzymatic hydrolysis and without the appearance of undesirable flavors, produces noodles with similar hardness, chewiness, and other sensory characteristics to the original noodles within the range of 0.1-4 parts by weight of soybean protein composition added, while exhibiting higher elasticity and gloss, resulting in better overall consumer appeal. It does not cause problems such as noodles becoming hard or breaking.

[0033] There are no special restrictions on the soybean protein used in this invention; it can be any known soybean protein, as long as the turbidity and gel recovery of the soybean protein meet the requirements.

[0034] In one or more specific embodiments, the soy protein may include soy protein isolate. The soy protein isolate may be selected from those commonly used in the art; generally, soy protein isolate is obtained by low-temperature desolventized soybean meal as raw material, followed by alkali dissolution and acid precipitation. Soy protein isolate has a protein content of over 90%, lower fiber content, better functionality, and can achieve good turbidity and gel recovery, further improving the elasticity and chewiness of noodles.

[0035] In one or more specific embodiments, soy protein is prepared by the following methods:

[0036] Adjust the concentration of the 6-10 wt% soy protein isolate aqueous solution to pH 8-9;

[0037] The aforementioned soybean protein was obtained by high-temperature sterilization. The high-temperature sterilization temperature was 130-150℃, and the processing time was 3-30s, more preferably 5-15s.

[0038] In one or more specific embodiments, soy protein may include a composition of soy protein isolate and soy protein concentrate. Generally, soy protein concentrate has a protein content of only 60-70% and a high fiber content, which can cause a decrease in noodle elasticity when applied to noodles. However, the inventors of this application unexpectedly discovered that although the concentrated protein in this composition includes soy dietary fiber, when the composition of soy protein concentrate and soy protein isolate is pretreated to achieve the turbidity and gel strength required by this invention, the soy protein concentrate and soy protein isolate exhibit a good synergistic effect in noodles. This avoids the problem of significantly reduced noodle elasticity caused by the presence of conventional insoluble dietary fiber.

[0039] Soy protein concentrate can be any known type of soy protein concentrate, such as alcohol-based, acid-based, and water-based soy protein concentrate. Among these, alcohol-based soy protein concentrate is preferred, as it can enhance the chewiness and elasticity of soy protein noodles.

[0040] Preferably, the weight ratio of soy protein isolate to soy protein concentrate is 99:1-90:10. Excessive soy protein concentrate will increase turbidity, decrease gel resilience, significantly increase the hardness of the noodles, and noticeably reduce their elasticity.

[0041] In one or more specific embodiments, soy protein is prepared by the following methods:

[0042] (1) Prepare a 5-10 wt% soybean protein concentrate aqueous solution, maintain the temperature at 75-95℃, adjust the pH to 8.0-9.5, perform high-speed shearing for 20-60 min at a shearing speed of 3000-10000 rpm, treat with high-temperature instantaneous killing at 140-160℃ for 20-40 s, and cool down to 20-45℃.

[0043] (2) Adjust the concentration of the soy protein isolate aqueous solution to 6-10 wt% pH 8-9, add the soy protein concentrate aqueous solution obtained in step (1), and mix evenly;

[0044] (3) High-temperature sterilization, with a temperature of 130-150℃ and a processing time of 3-30s, more preferably 5-15s.

[0045] In this article, there are no special restrictions on the aqueous solution of soy protein isolate. You can directly purchase commercially available soy protein isolate neutralization solution, or prepare the soy protein isolate aqueous solution of the required concentration using commercially available soy protein isolate powder.

[0046] The pH of the protein aqueous solution can be adjusted to the desired value using an alkaline regulator. This alkaline can be a commonly used alkali for protein pH adjustment, such as sodium hydroxide. There are no special restrictions on the concentration or amount of the alkaline solution, as long as the final pH of the resulting soybean is within the range described herein.

[0047] In one or more specific embodiments, when the soybean protein forms an aqueous solution with a concentration of 8 wt%, its pH value is 8-9.5, preferably 8-9, and more preferably 8-8.7.

[0048] In this article, the amount of soybean protein composition used is 0.1-4 parts by weight, preferably 0.1-2.5 parts by weight, compared to a total of 100 parts by weight of soybean protein and flour.

[0049] In one or more specific implementations, pigments, flavorings, etc. may also be included.

[0050] This invention also provides a method for preparing soybean protein noodles, comprising:

[0051] 1) Preparation of aqueous solution: Weigh 0.1-4g of soy protein, add it to 28-40g of water, stir at 200rpm until the soy protein is fully hydrated, the criterion for judgment is that the turbidity of the solution remains unchanged;

[0052] 2) Kneading the dough: After weighing the flour, put it into the kneading bowl and slowly add salt water along the wall. The water ratio should be based on the weight of the flour. After adding the salt water, turn the speed slowly at first and then fast, and control the time for 10 minutes until the dough becomes loose and crumbly.

[0053] 3) Calendering: After the dough is kneaded, the loose dough flakes are pressed into a tight dough strip. The gap between the pressure rollers is adjusted so that the dough strip gradually becomes thinner until the thickness is 0.96±0.03mm.

[0054] 4) Cutting into strips: Cut the dough into noodles with a width of 2.0mm.

[0055] 5) Subsequent processing: Subsequent processing yields the final noodle product, which may include direct packaging as fresh wet noodles, drying to make dried noodles, or steaming / frying to make fried instant noodles.

[0056] Detection method:

[0057] (1) Turbidity: Weigh 0.2g of protein powder, add 99.8g of deionized water, stir at room temperature until the protein is completely dissolved, and record the absorbance value under UV-VIS 600nm conditions as the protein turbidity. The larger the absorbance value, the greater the turbidity of the protein solution.

[0058] (2) Gel recovery:

[0059] Salted and unsalted protein gels were prepared according to a protein:water ratio of 17:83 by weight. The salt concentration in the salted gel was 2.5 wt% NaCl based on the total weight of the protein gel. 332 g of ice water was weighed into a Braun mixer cup, and 68 g of sample was added. The mixture was then stirred slowly at speed 1 for 30 seconds, followed by rapid stirring at speed 15 for 1 minute, stopping every 20 seconds. Finally, the resulting unsalted protein gel was placed in a sample bag, placed in a vacuum chamber, and vacuum-sealed to remove bubbles. The gel was then transferred to a texture vessel, sealed, and boiled in 80°C hot water for 30 minutes. Afterward, it was removed and placed in ice water to cool overnight for 12 hours.

[0060] Perform texture analysis (TPA) testing. TPA test: Probe model P / 15, running speeds 5mm / s before, during, and after the test. Pressure distance 15mm, trigger point load 5g. Record the stiffness and resilience of the protein gel.

[0061] (3) Sensory evaluation:

[0062] 1) Hardness: scored from 0 to 10. The more similar the hardness is to that of high-gluten noodles, the higher the score. Soft and firm (8-10 points), slightly soft or slightly firm (5-7 points), very soft or very firm (1-4 points).

[0063] 2) Elasticity: scored from 0 to 10. The better the elasticity, the higher the score. Good elasticity (8-10 points), average elasticity (5-7 points), poor elasticity (1-4 points).

[0064] 3) Appearance: scored from 0 to 10. The smoother the surface before cooking and the more translucent and glossy it is after cooking, the higher the score. Good appearance (8-10 points), relatively good appearance (5-7 points), and average appearance (1-4 points).

[0065] (4) Texture analysis of dietary fiber noodles:

[0066] Take 40 strands of dietary fiber noodles, cook them to the optimal cooking time, then rinse them three times with deionized water. Take five strands each time and place them side-by-side on the testing platform. Use a P / 36R probe for noodle texture analysis (TPA). Specific experimental parameters are: pre-test speed 4.0 mm / s, test speed 1.0 mm / s, post-test speed 5 mm / s, compression rate 75%, test time 5 s, trigger point load 5 g. Each sample is repeated eight times. Obtain the hardness and resilience; better resilience indicates better noodle elasticity.

[0067] Sources of raw materials:

[0068] Alcohol-soluble soy protein concentrate (hereinafter referred to as F powder, also known as SPC), purchased from Jinhai Foods, has a protein content of 60-70%, a fiber content of 16-25%, and a fat content of 0.1-1.5%.

[0069] Soy protein isolate neutralized solution (SPI neutralized solution), purchased from Jinhai Foods, is a protein neutralized solution obtained by alkali dissolution, acid precipitation and neutralization of low-temperature defatted soybeans, usually with a pH of 7-8.

[0070] Soy protein isolate powder: purchased from Jinhai Foods.

[0071] Preparation 1: Soy protein 1

[0072] Take 10 kg of a neutralized soy protein isolate with a solid content of 8 wt% and pH 7. Under stirring at 400 rpm, slowly add 6 M alkali solution until the solution pH 8.3. Continue stirring for 20 min, then instantaneously kill the soy protein at 140℃ for 10 s and spray dry to obtain soy protein 1.

[0073] Preparation Example 2: Soy Protein 2

[0074] Weigh 0.22 kg of powder and add 2.53 kg of 80℃ hot water to it, maintaining the temperature at 80℃. After the powder disperses, adjust the pH to 8.5, start high-speed shearing at 8000 rpm for 30 min, and then perform instantaneous sterilization at 150℃ for 30 s. Cool the solution to 30℃. Take 250 kg of soy protein isolate neutralized solution with a solid content of 8 wt% and pH 7. Under stirring at 400 rpm, slowly pump 6M alkali solution into it until the solution pH is 8.3. Continue stirring for 20 min. Then mix the treated concentrated protein solution with the soy protein isolate neutralized solution, perform high-speed shearing for 10-30 s, stir for 5 min, and then perform instantaneous sterilization at 140℃ for 10 s. Spray dry to obtain soy protein 2.

[0075] Preparation Example 3: Soy Protein 3

[0076] Weigh 0.7 kg of F powder and add 8.05 kg of 80℃ hot water to it, maintaining the temperature at 80℃. After the powder disperses, adjust the pH to 8.8, start high-speed shearing at 8000 rpm for 40 min, and then perform instantaneous sterilization at 150℃ for 30 s. Cool the solution to 30℃. Take 100 kg of neutralized soy protein isolate with a solid content of 8 wt% and pH 7. Under stirring at 400 rpm, slowly pump 6 M alkali solution into it until the solution pH is 8.3. Continue stirring for 20 min, then pour the treated concentrated protein solution into the neutralized solution, perform high-speed shearing for 10-30 s, stir for 5 min, and then perform instantaneous sterilization at 140℃ for 10 s. Spray dry to obtain soy protein 3.

[0077] Preparation Example 4: Soy Protein 4

[0078] Weigh 0.42 kg of F powder and add 4.83 kg of water at 30℃. After the powder disperses, adjust the pH to 7.5, start high-speed shearing at 4000 rpm for 30 min, and then perform instantaneous sterilization at 150℃ for 30 s. Cool the solution to 30℃. Take 99.75 kg of neutralized soy protein isolate with 8% solids and pH 7.5, continue stirring for 20 min, then pour the treated concentrated protein solution into the neutralized solution, perform high-speed shearing for 10-30 s, stir for 5 min, and then perform instantaneous sterilization at 140℃ for 10 s. Spray dry to obtain soy protein 4.

[0079] Preparation Example 5: Soy Protein 5

[0080] Weigh 0.5 kg of F powder and add 5.75 kg of 80℃ hot water to it, maintaining the temperature at 80℃. After the powder disperses, adjust the pH to 8.5, start high-speed shearing at 6000 rpm for 30 min, and then perform instantaneous sterilization at 150℃ for 30 s. Cool the solution to 30℃. Take 35.4 kg of neutralized soy protein isolate with a solid content of 8 wt% and pH 7.5, adjust the pH to 8.3, and continue stirring for 20 min. Then pour the treated concentrated protein solution into the neutralized solution, perform high-speed shearing for 10-30 s, stir for 5 min, and then perform instantaneous sterilization at 140℃ for 10 s. Spray dry to obtain soy protein 5.

[0081] Preparation Example 6: Soy Protein 6

[0082] Purchase commercially available soy protein isolate (SPI) and soy protein concentrate (SPC), and mix them into powder at a mass ratio of 9.2:0.8.

[0083] Preparation Example 7: Soy Protein 7

[0084] Commercially available soy protein isolate (SPI) was used as the soy protein 7.

[0085] Example 1

[0086] Weigh 3g of soy protein 1 and add it to 65g of water, stirring thoroughly for 30 minutes to hydrate. Then weigh 197g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein hydrate along the side of the bowl, gradually increasing the speed at first, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the distance between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0087] Example 2

[0088] Weigh 0.2g of soy protein 2 and add it to 60g of water. Hydrate thoroughly for 20 minutes. Then weigh 199.8g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein hydrate along the side of the bowl, gradually increasing the mixing speed over 10 minutes until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip. Adjust the roller spacing to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0089] Example 3

[0090] Weigh 3g of soy protein 2 and add it to 65g of water, stirring thoroughly for 30 minutes to hydrate. Then weigh 197g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein hydrate along the side of the bowl, gradually increasing the speed at first, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the distance between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0091] Example 4

[0092] Weigh 193g of high-gluten wheat flour and 7g of soy protein 2, and place them in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed after adding all the protein, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the gap between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack the noodles into food bags for analysis and sensory evaluation.

[0093] Example 5

[0094] Weigh 0.2g of soy protein 3 and add it to 60g of water, stirring thoroughly for 20 minutes to hydrate. Then weigh 199.8g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed at first, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the gap between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0095] Example 6

[0096] Weigh 3g of soy protein and add it to 65g of water, stirring thoroughly for 30 minutes to hydrate. Then weigh 197g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed at first, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the distance between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0097] Example 7

[0098] Weigh 193g of high-gluten wheat flour and 7g of soy protein 3, and place them in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed after adding all the protein, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the gap between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack the noodles into food bags for analysis and sensory evaluation.

[0099] Comparative Example 1

[0100] Then weigh 200g of high-gluten wheat flour and place it in the mixing bowl. Slowly add 60g of water along the side of the bowl, gradually increasing the speed after adding all the water, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the gap between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack the noodles into food bags for analysis and sensory evaluation.

[0101] Comparative Example 2

[0102] Weigh 3g of soy protein and add it to 60g of water, stirring thoroughly for 20 minutes to hydrate. Then weigh 197g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed at first, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the distance between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0103] Comparative Example 3

[0104] Weigh 193g of high-gluten wheat flour and 7g of soy protein 5g, and place them in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the mixing speed over 10 minutes until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the distance between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack the noodles into food bags for analysis and sensory evaluation.

[0105] Comparative Example 4

[0106] Weigh 188g of high-gluten wheat flour and 12g of soy protein 3, and place them in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed after adding all the protein, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the gap between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack the noodles into food bags for analysis and sensory evaluation.

[0107] Comparative Example 5

[0108] Weigh 3g of soy protein 6 and add it to 60g of water, stirring thoroughly for 20 minutes to hydrate. Then weigh 197g of high-gluten wheat flour and place it in a mixing bowl. Slowly add the protein water along the side of the bowl, gradually increasing the speed at first, for 10 minutes, until the dough becomes loose and crumbly. After kneading, press the loose dough into a firm strip, adjusting the distance between the rollers to gradually thin the strip to a thickness of 0.96±0.03mm. Cut the strip into noodles with a width of 2.0mm. Pack into food bags for analysis and sensory evaluation.

[0109] Comparative Example 6

[0110] Same as Example 3, except that soy protein 7 replaces soy protein 3.

[0111] Table 1. Process and performance parameters of preparation examples 1-7

[0112]

[0113] *Note: The pH values ​​in Table 1 refer to the pH values ​​at which the soybean protein obtained in Examples 1-7 was used to form an 8 wt% soybean protein aqueous solution.

[0114] Table 2. Process conditions and effect data of the examples and comparative examples

[0115] Sensory evaluation Soy protein types Soy protein usage hardness elasticity Appearance Example 1 Soy protein 1 1.5 10 9.5 9 Example 2 Soy protein 2 0.1 10 10 10 Example 3 Soy protein 2 1.5 10 10 10 Example 4 Soy protein 2 3.5 9 9 8.5 Example 5 Soy protein 3 0.1 10 10 10 Example 6 Soy protein 3 1.5 9 9 10 Example 7 Soy protein 3 3.5 9 9 8.5 Comparative Example 1 - - 10 9 9 Comparative Example 2 Soy protein 4 1.5 7.5 6.5 7 Comparative Example 3 Soy protein 5 3.5 7 6.5 7 Comparative Example 4 Soy protein 3 6 7 7 6.5 Comparative Example 5 Soy protein 6 1.5 7 6 6 Comparative Example 6 Soy protein 7 1.5 7.5 7 7.5

[0116] Note: The amount of soy protein used is based on 100 parts by weight of the total weight of flour and soy protein.

[0117] Table 3. Process conditions and effect data of the examples and comparative examples

[0118]

[0119]

[0120] As can be seen from Tables 1-3, the specific soybean protein used in Examples 1-7 can achieve similar hardness, elasticity and gloss to the ordinary noodles in Comparative Example 1, and some examples can even achieve better elasticity and gloss.

[0121] Furthermore, in Examples 3 and 6, a blend of soy protein concentrate and soy protein isolate was used. Although it contains soy dietary fiber, the pretreated soy protein concentrate and soy protein isolate exhibited a good synergistic effect in the noodles. This avoided the problem of noodles containing conventional insoluble dietary fiber becoming significantly softer, and achieved better elasticity and appearance compared to Example 1 which used only soy protein isolate.

[0122] The soy protein used in Comparative Example 2 was not pH adjusted and had a low high-speed shear temperature. In Comparative Example 3, an excessive amount of soy protein concentrate was used, which caused the turbidity and gel recovery of the soy protein to fall outside the scope of this application, resulting in increased noodle hardness and a significant decrease in elasticity and chewiness.

[0123] In Comparative Example 4, the excessive soy protein content in the noodles resulted in a significant increase in noodle hardness and a significant decrease in elasticity and chewiness.

[0124] In Comparative Example 5, soy protein isolate and soy protein concentrate were directly blended, while in Comparative Example 6, soy protein isolate was used directly without adjusting the pH value of the soy protein. The hardness of the noodles increased significantly, while the elasticity and chewiness decreased significantly.

[0125] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of the substantive technical content of the present invention. The substantive technical content of the present invention is broadly defined within the scope of the claims. Any technical entity or method completed by others that is completely identical to or an equivalent modification of the claims is considered to be covered within the scope of the claims.

Claims

1. A type of soybean protein noodle, characterized in that, include: Wheat flour and soy protein, with a total weight of 100 parts wheat flour and soy protein, the soy protein content is 0.1-4 parts by weight. When the soy protein forms a 0.2 wt% aqueous solution, its turbidity is below 0.

3. Furthermore, when the soy protein forms a 17 wt% salt-free and salt-containing gel, with a NaCl concentration of 2.5 wt% in the salt-containing gel, the recoverability of the salt-containing gel is above 0.2, and the recoverability of the salt-free gel is above 0.

48. The soybean protein was prepared by the following method: (1) Prepare a 5-10 wt% soybean protein concentrate aqueous solution, maintain the temperature at 75-95℃, adjust the pH to 8.0-9.5, perform high-speed shearing for 20-60 min, with a shearing speed of 3000-10000 rpm, and treat with high-temperature instantaneous killing at 140-160℃ for 20-40 s, and then cool down to 20-45℃; (2) Adjust the concentration of the soy protein isolate aqueous solution to 6-10 wt% pH 8-9, add the soy protein concentrate aqueous solution obtained in step (1), and mix evenly; (3) High temperature sterilization, the temperature is 130-150℃, and the processing time is 3-30s.

2. The soybean protein noodles as described in claim 1, characterized in that, When the soybean protein forms an aqueous solution with a concentration of 8 wt%, its pH value is 8-9.

5.

3. The soybean protein noodles as described in claim 1, characterized in that, When the soybean protein forms an aqueous solution with a concentration of 8 wt%, its pH value is 8-9.

4. The soybean protein noodles as described in claim 1, characterized in that, When the soybean protein forms an aqueous solution with a concentration of 8 wt%, its pH value is 8-8.

7.

5. The soybean protein noodles as described in claim 1, characterized in that, The weight ratio of soy protein isolate to soy protein concentrate is 99:1-90:

10.

6. The soybean protein noodles as described in claim 1, characterized in that, The soy protein concentrate is an alcohol-based soy protein concentrate.

7. The soybean protein noodles as described in any one of claims 1-6, characterized in that, The content of soybean protein is 0.1-2.5 parts by weight.

8. The soybean protein noodles as described in any one of claims 1-6, characterized in that, When the soybean protein forms a 0.2 wt% soybean protein aqueous solution, its turbidity is below 0.

25.

9. The soybean protein noodles as described in claim 8, characterized in that, When the soybean protein forms a 0.2 wt% soybean protein aqueous solution, its turbidity is below 0.

2.

10. The soybean protein noodles according to any one of claims 1-6, characterized in that, When the soybean protein forms salt-free and salted gels at a concentration of 17 wt%, and the NaCl concentration of the salted gel is 2.5 wt%, the recoverability of the salted gel is ≥0.22; the recoverability of the salt-free gel is ≥0.

5.

11. The soybean protein noodles as described in claim 1, characterized in that, The soybean protein was prepared by the following method: (1) Prepare a 5-10 wt% soybean protein concentrate aqueous solution, maintain the temperature at 75-95℃, adjust the pH to 8.0-9.5, perform high-speed shearing for 20-60 min, with a shearing speed of 3000-10000 rpm, and treat with high-temperature instantaneous killing at 140-160℃ for 20-40 s, and then cool down to 20-45℃; (2) Adjust the concentration of the soy protein isolate aqueous solution to 6-10 wt% pH 8-9, add the soy protein concentrate aqueous solution obtained in step (1), and mix evenly; (3) High-temperature sterilization, the temperature is 130-150℃, and the processing time is 5-15s.

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