Preparation method and application of high-gel-performance modified soybean fiber

Abstract

The application discloses a preparation method of modified soybean fiber with high gel performance, which can significantly weaken the close combination degree between soybean dreg components and improve the functional properties of the soybean fiber, such as the viscosity of water dispersion, gel property and emulsion stability, by adopting cooking treatment. The preparation method of the modified soybean fiber is simple, the soybean dregs are treated by adopting the cooking method, the extracted modified soybean fiber has high crystallinity and strong hydrophobicity, and has excellent emulsion stability and gel performance. The application also provides a high-fiber low-fat mayonnaise containing the modified soybean fiber with high gel performance. The application breaks through the application limitation of the soybean fiber and applies the soybean fiber to the low-fat mayonnaise, so that the texture property and rheological properties such as thixotropy, creep-recovery and the like of the low-fat mayonnaise can reach the level of commercial mayonnaise.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and more particularly relates to a preparation method and application of high-gel-performance modified soybean fiber. BACKGROUND

[0002] China is a large country in soybean production and consumption. Soybean produces about 15-20% soybean dregs in the production of soybean oil, soybean protein isolate and other products. Soybean dregs are prone to spoilage and have a rough taste, and are mostly used as animal feed or fertilizer, with low development and utilization rate. Therefore, how to realize the deep processing of soybean dregs and improve its added value is one of the hot issues of researchers.

[0003] Soybean dregs contain 60%-75% cellulose, which is tightly combined with protein and other components, making extraction difficult. Currently, the development of dietary fiber in soybean dregs mainly focuses on extracting soluble fiber from soybean dregs by high-pressure homogenization, ultrasonic and biological fermentation, enzymatic hydrolysis and other technical means; but the yield of soluble fiber is limited, and it is difficult to carry out large-scale production. The research on insoluble fiber is less, focusing on the use of high-temperature cooking, high-pressure homogenization, high-energy medium grinding combined with high-concentration strong acid and strong base extraction to explore the property changes of insoluble fiber in the above treatment process. The current research on insoluble soybean fiber mainly has the following problems: (1) the extraction conditions are harsh, the operation is complex, the energy consumption and production cost are high, which is not conducive to industrialized production; (2) a large amount of chemical reagents are used, which is difficult to handle and easy to cause environmental pollution; (3) the functional properties are single, especially the emulsifying property is less studied, ignoring its application as an emulsifier. Therefore, realizing the efficient and green extraction of soybean fiber while obtaining soybean fiber with good functional properties helps to realize the industrialized production of soybean fiber and vigorously promote the deep processing of soybean by-products.

[0004] As the seventh nutrient required by the human body, dietary fiber has important physiological functions, such as regulating blood sugar levels, preventing obesity, reducing cholesterol, and reducing the incidence of cardiovascular disease and colon cancer. In recent years, it has been found that dietary fiber (cellulose) has Pickering stabilizing effect in oil-water system, which can be a potential source of Pickering particles. If the raw material rich in dietary fiber is further developed and utilized and added to low-fat mayonnaise system, it can reduce the calorie of mayonnaise while significantly improving its texture properties and stability, which is of great significance for improving the nutritional level of low-fat mayonnaise and increasing the added value of agricultural and sideline products.

[0005] Mayonnaise is one of the most widely used condiments in the world. With the intermingling of Chinese and Western dietary cultures, mayonnaise has gradually entered the Chinese market and has a broad development prospect. However, the traditional mayonnaise processing has the following defects: on the one hand, mayonnaise is a typical high-fat food with a fat content of 70-80%, and has a strong greasy feeling, which does not meet the taste of domestic consumers. On the other hand, high-fat and high-calorie foods are prone to obesity, high blood lipids, diabetes and other diseases, which are not conducive to human health. Therefore, in order to meet the needs of domestic consumers, the development of low-fat mayonnaise has become a hot research direction in the food industry.

[0006] Fat has an important influence on the taste, flavor, texture and shelf life of mayonnaise. Simply reducing the fat content can easily lead to unstable phenomena such as precipitation or stratification of mayonnaise. Moreover, with the decrease of fat content, the water content in the system increases accordingly, which reduces the viscosity and gel strength of low-fat mayonnaise, greatly affecting the texture and taste of the food. Therefore, it is a great challenge to maintain the characteristics of traditional full-fat mayonnaise while reducing the fat content. At present, the research on improving the texture characteristics and stability of low-fat mayonnaise mainly focuses on adding modified starch or using hydrophilic colloids such as malt dextrin, gum arabic, xanthan gum, gelatin, propylene glycol alginate, etc. However, there are two problems in these studies: (1) corn starch or modified starch usually has a relatively high heat, and the addition of modified starch can increase the heat of the low-fat mayonnaise system, which is not in line with the research direction of low-fat mayonnaise; (2) the use of compound colloids can also lead to excessive types and amounts of food additives, and the nutrition is not comprehensive. Moreover, the safety problems caused by food additives such as gelatin make consumers more pursue green, nutritious and healthy dietary patterns. SUMMARY

[0007] The purpose of the present application is to overcome the technical defects of low utilization rate of bean dregs, and to provide a preparation method and application of modified soybean fiber with high gel performance, so as to realize the deep processing of bean dregs and the expansion of soybean by-products.

[0008] The technical scheme adopted by the present application is:

[0009] In a first aspect, the present application provides a preparation method of modified soybean fiber, comprising the following steps:

[0010] S01. Disperse the bean dregs powder in water, adjust the pH to alkaline, heat and stir to obtain a dispersion A;

[0011] S02. After centrifugation of the dispersion A, take the precipitate, resuspend it in water, adjust the pH value to 5.0-7.0, and after cooking treatment, dry to obtain modified soybean fiber.

[0012] According to the preparation method of the first aspect of the present application, the adjusting pH to alkaline in step S1 is adjusting pH to 8.0-12.0, preferably adjusting pH to 8.0-12.0, and most preferably adjusting pH to 12.0.

[0013] According to the preparation method of the first aspect of the present application, the heating and stirring in step S01 is preferably heating and stirring at 50-70℃ for 90-150min, preferably heating and stirring at 60-70℃ for 90-120min, and most preferably heating and stirring at 70℃ for 90min.

[0014] Preferably, the dispersing bean dregs powder in water in step S01 is preferably dispersing the bean dregs powder sieved in advance in water.

[0015] Preferably, the dispersing bean dregs powder in water in step S01 is preferably dispersing the bean dregs powder in deionized water or pure water.

[0016] Preferably, the dispersing bean dregs powder in water in step S01 is preferably dispersing the bean dregs powder in water with a mass fraction of 4%-8%.

[0017] According to the preparation method of the first aspect of the present application, the cooking in step S02 is preferably cooking at 110-130℃ for 20-60min, and more preferably cooking at 120-130℃ for 40-60min.

[0018] Preferably, the centrifuging in step S02 is preferably centrifuging at 2000-4000g for 10-30min, and more preferably centrifuging at 3000-4000g for 10-20min.

[0019] Preferably, the resuspending in water in step S02 is preferably resuspending in deionized water or pure water.

[0020] Preferably, the resuspending in water in step S02 is preferably resuspending in water with an addition amount of 4-6 times the mass of the precipitate.

[0021] Preferably, the adjusting pH to pH 5.0-7.0 in step S02 is preferably adjusting pH to neutral.

[0022] Preferably, the drying in step S02 is preferably spray drying.

[0023] The second aspect of the present application provides the modified soybean fiber prepared by the preparation method of the first aspect of the present application.

[0024] The third aspect of the present application provides the application of the modified soybean fiber of the second aspect of the present application in preparing food. According to the application of the third aspect of the present application, the food further includes spread or yogurt.

[0025] In a fourth aspect, the present application provides a mayonnaise comprising the modified soybean fiber according to the second aspect of the present application.

[0026] According to the mayonnaise of the fourth aspect of the present application, further, the mayonnaise is composed of the following components in percentage by weight: vegetable oil 20-38%, egg liquid 14-16%, the modified soybean fiber according to the second aspect of the present application 3-5%, white granulated sugar 3-5%, white vinegar 3%, salt 0.5-1%, and the balance of water.

[0027] In a fifth aspect, the present application provides a preparation method of the mayonnaise according to the fourth aspect of the present application, comprising the following steps:

[0028] S11. dispersing the modified soybean fiber according to the second aspect of the present application in water, adding white vinegar, and fully hydrating;

[0029] S12. adding egg liquid, salt, and white granulated sugar in proportion, shearing, and mixing uniformly;

[0030] S13. adding oil, shearing, and homogenizing, to obtain the mayonnaise.

[0031] According to the preparation method of the fifth aspect of the present application, the hydrating time in step S11 is 1.5-2.5 h.

[0032] Preferably, the shearing condition in step S12 is high-speed shearing at a speed of 7000-9000 rpm for 1-3 min, and more preferably, high-speed shearing at a speed of 8000 rpm for 2 min.

[0033] Preferably, the shearing in step S13 is high-speed shearing at a speed of 8000-12000 rpm for 1-3 min, and more preferably, high-speed shearing at a speed of 10000 rpm for 2 min.

[0034] Preferably, the homogenization in step S13 is homogenization at a pressure of 18-22 MPa for 2-5 times, and more preferably, homogenization at a pressure of 20 MPa for 3 times, so that the mixture is in a uniform and stable semi-solid gel state.

[0035] Preferably, the water in step S11 is preferably pure water or deionized water.

[0036] The present application has the following beneficial effects:

[0037] 1. The present application provides a high-gel performance modified soybean fiber, which can significantly weaken the close combination between the soybean dregs components, enhance the hydrogen bond interaction between the cellulose molecules in the soybean fiber, remove the amorphous region, increase the crystallinity and hydrophobicity of the soybean fiber, and make the purity of the soybean fiber reach more than 90%, and improve the viscosity, gelation and emulsion stability of the soybean fiber in water dispersion and other functional properties. The preparation method of the modified soybean fiber is simple, the soybean dregs are treated by cooking method, and the extracted modified soybean fiber has high crystallinity, strong hydrophobicity, excellent emulsion stability and gel performance.

[0038] 2. The present application also provides a high-fiber low-fat mayonnaise containing the above-mentioned high-gel performance modified soybean fiber, which breaks through the application limitation of soybean fiber and applies it to low-fat mayonnaise, so that the texture characteristics and thixotropy, creep-recovery and other rheological properties of the low-fat mayonnaise can reach the level of commercial mayonnaise. Due to the improvement of the functional properties of the modified soybean fiber and the Pickering effect of the modified soybean fiber, the modified soybean fiber can be irreversibly adsorbed on the oil-water interface, and at the same time, it can be synergistically stabilized with egg white protein in the mayonnaise system, further forming a gel-like network structure on the basis of increasing the viscosity of the system, effectively slowing down the movement of oil droplets, thereby giving the high-fiber low-fat mayonnaise good rheological properties, texture characteristics, and significantly improving its stability.

[0039] In the high-fiber low-fat mayonnaise, the addition amount of the modified soybean fiber is 3-5%, which reaches the standard of dietary fiber content in "high-fiber food", reduces the calorie of mayonnaise, and has good health care function for human body. Secondly, the oil content in the high-fiber low-fat mayonnaise is only 20-38%, which is 37-55% lower than the oil content (about 75%) of the commercially available mayonnaise, effectively reducing the risk of diseases such as obesity, high blood lipids, and high blood pressure caused by excessive intake of fat, and being beneficial to human health. BRIEF DESCRIPTION OF DRAWINGS

[0040] Figure 1 The appearance state diagram of mayonnaise prepared by adding and not adding modified soybean fiber, A1-A3 correspond to examples 1-3 respectively, and B1-B5 correspond to comparative examples 1-5 respectively. DETAILED DESCRIPTION

[0041] The content of the present application will be further described in detail in combination with specific examples and drawings. It should be understood that these examples are only used to illustrate the present application and not to limit the scope of the present application.

[0042] Example 1

[0043] The following steps are used to prepare the modified soybean fiber with high gel performance:

[0044] S01. After the soybean dreg powder is sieved, 4% by mass is mixed with pure water, the aqueous dispersion is adjusted to pH 8.0, and then stirred at 50°C for 150 min to obtain an aqueous dispersion A;

[0045] S02. The obtained 2000 g of the aqueous dispersion is centrifuged for 30 min, the precipitate is taken out, 4 times the mass of the precipitate of deionized water is added for redissolution, the pH value of the aqueous dispersion is adjusted to neutral, then the aqueous dispersion is treated at 110°C for 20 min, after being cooled to room temperature, the high-gel-modified soybean fiber is obtained by spray drying.

[0046] The high-gel-modified soybean fiber prepared by the above method is used to prepare high-fiber low-fat mayonnaise, which is composed of the following components by weight percentage: soybean oil 20%, egg liquid 16%, modified soybean fiber 5%, white sugar 3%, white vinegar 3%, salt 1.0%, and pure water to 100% by weight percentage.

[0047] The specific preparation method of the high-fiber low-fat mayonnaise comprises the following steps:

[0048] S11. The high-gel-modified soybean fiber is dispersed in pure water, white vinegar is added, and the mixture is sufficiently hydrated for 2 h;

[0049] S12. The egg liquid, salt, and white sugar are added according to the above proportions, and the mixture is uniformly mixed by high-speed shearing at 8000 rpm for 2 min;

[0050] S13. The oil is added, the mixture is sheared at 10000 rpm for 2 min, and then homogenized 3 times at 20 MPa, so that the mixture is in a uniform and stable semi-solid gel state, and the high-fiber low-fat mayonnaise prepared from the high-gel-modified soybean fiber is obtained.

[0051] The prepared mayonnaise is as shown in FIG. A1. Figure 1

[0052] Example 2

[0053] The high-gel-modified soybean fiber is prepared according to the following steps:

[0054] S01. After the soybean dreg powder is sieved, 4% by mass is mixed with pure water, the aqueous dispersion is adjusted to pH 8.0, and then stirred at 50°C for 150 min to obtain an aqueous dispersion A;

[0055] S02. The obtained 2000 g of the aqueous dispersion is centrifuged for 30 min, the precipitate is taken out, 4 times the mass of the precipitate of deionized water is added for redissolution, the pH value of the aqueous dispersion is adjusted to neutral, then the aqueous dispersion is treated at 110°C for 20 min, after being cooled to room temperature, the high-gel-modified soybean fiber is obtained by spray drying.

[0056] ​The high-gel-modified soybean fiber prepared by the above method is used to prepare high-fiber low-fat mayonnaise, which mainly consists of the following components in percentage by weight: soybean oil 30%, egg liquid 15%, modified soybean fiber 4%, white sugar 4%, white vinegar 3%, salt 0.75%, and pure water to 100% by weight.

[0057] The specific preparation method of the high-fiber low-fat mayonnaise includes the following steps:

[0058] S11. The high-gel-modified soybean fiber is dispersed in pure water, white vinegar is added, and the water is fully hydrated for 3 hours;

[0059] S12. The egg liquid, salt, and white sugar are added according to the above proportions, and high-speed shearing is performed at a speed of 9000 rpm for 2 minutes to mix them evenly;

[0060] S13. The oil is added, high-speed shearing is performed at a speed of 11000 rpm for 2 minutes, and then homogenization is performed twice at 30 MPa to make the mixture into a uniform and stable semi-solid gel, and the high-fiber low-fat mayonnaise prepared from the high-gel-modified soybean fiber is obtained.

[0061] The prepared mayonnaise is as shown in FIG. A2. Figure 1

[0062] Example 3

[0063] The high-gel-modified soybean fiber is prepared according to the following steps:

[0064] S01. After the soybean dreg powder is sieved, it is mixed with pure water at a mass fraction of 8%, the water dispersion is adjusted to pH 12.0, and then stirred at 70°C for 90 minutes to obtain a dispersion;

[0065] S02. The obtained dispersion is centrifuged at 4000g for 10 minutes, the precipitate is taken out, 6 times the mass of deionized water is added for resuspension, the pH value of the water dispersion is adjusted to neutral, and then it is cooked at 130°C for 60 minutes, cooled to room temperature, and then spray dried to obtain the high-gel-modified soybean fiber.

[0066] The high-gel-modified soybean fiber prepared by the above method is used to prepare high-fiber low-fat mayonnaise, which mainly consists of the following components in percentage by weight: soybean oil 30%, egg liquid 15%, modified soybean fiber 4%, white sugar 4%, white vinegar 3%, salt 0.75%, and pure water to 100% by weight.

[0067] The specific preparation method of the high-fiber low-fat mayonnaise includes the following steps:

[0068] S11. The high-gel-modified soybean fiber is dispersed in pure water, white vinegar is added, and the water is fully hydrated for 4 hours; ​

[0069] S12. Add egg liquid, salt and white sugar in the above-mentioned proportions, and mix uniformly at a high speed shearing speed of 10000 rpm for 2 min;

[0070] S13. Add oil, and after high speed shearing at a speed of 12000 rpm for 2 min, homogenize once at 40 MPa, so that the mixture is in a uniform and stable semi-solid gel state, thereby obtaining the high-fiber and low-fat mayonnaise prepared by using high-gel performance modified soybean fiber.

[0071] The prepared mayonnaise is shown in FIG. A3. Figure 1

[0072] Comparative Example 1

[0073] Compared with Example 1, the high-gel performance modified soybean fiber is not added in the preparation process of mayonnaise, and other steps and conditions are completely the same, which is shown in FIG. B1 as a blank control. Figure 1

[0074] Comparative Example 2

[0075] Compared with Example 1, untreated soybean dregs are added in the preparation process of mayonnaise, and other steps and conditions are completely the same. The prepared mayonnaise is shown in FIG. B2. Figure 1

[0076] Comparative Example 3

[0077] Compared with Example 1, alkali-treated soybean fiber is added in the preparation process of mayonnaise, and other steps and conditions are completely the same.

[0078] The specific preparation method of the alkali-treated soybean fiber is as follows:

[0079] After the soybean dregs powder is sieved, it is mixed with pure water at a mass fraction of 4%, the pH is adjusted to 8.0, and the mixture is heated and stirred at 50°C for 150 min. The obtained dispersion liquid is centrifuged at 2000 g for 30 min, and the precipitate is resuspended in water, the pH value is adjusted to neutral, and the mixture is spray dried to obtain the alkali-treated soybean fiber.

[0080] The prepared mayonnaise is shown in FIG. B3. Figure 1

[0081] Comparative Example 4

[0082] Compared with Example 1, cooking-treated soybean fiber is added in the preparation process of mayonnaise, and other steps and conditions are completely the same.

[0083] The specific preparation method of the cooking-treated soybean fiber is as follows:

[0084] ​​​​The soybean dreg powder is sieved, mixed with pure water at a mass fraction of 4%, and adjusted to neutral pH. Then, the soybean fiber treated by alkali-cooking is obtained by spray drying after 20 min of cooking treatment at 110°C and cooling to room temperature.

[0085] The prepared mayonnaise is shown in Table B4. Figure 1

[0086] Comparative Example 5

[0087] Compared with Example 1, the alkali-cooking treated soybean fiber is added in the preparation of mayonnaise, and other steps and conditions are completely the same.

[0088] The specific preparation method of the alkali-cooking treated soybean fiber is as follows:

[0089] The soybean dreg powder is sieved, mixed with pure water at a mass fraction of 4%, and adjusted to pH 12.0. Then, the soybean fiber treated by alkali-cooking is obtained by spray drying after 60 min of cooking treatment at 130°C and cooling to room temperature.

[0090] The prepared mayonnaise is shown in Table B5. Figure 1 Effect Example

[0091] The three-phase contact angle, shear rheological properties and oscillation rheological properties of the soybean fibers obtained in Examples 1-3 and Comparative Examples 2-5 are determined by the following methods.

[0092] (1) Three-phase contact angle: 0.10 g of dried sample is placed on a 769YP-15A powder tablet press to press into a thin sheet, and the surface contact angle of the sample is measured by a DSA100 optical contact angle measuring instrument. 5 μL of water droplets is gently dropped on the thin sheet by a syringe, and the water phase contact angle of the particle in the oil phase is measured by the lying drop method.

[0093] (2) Shear rheological properties of the dispersion liquid: the shear rheological properties of the modified soybean fiber dispersion liquid are determined by a Hake rotary rheometer. The specific parameters are as follows: C60 TiL / 1° cone plate rotor, measurement distance 0.052 mm, measurement temperature 25±1 oC, shear rate from 0 to 100 s-1 in 180 s, and the apparent viscosity of the modified soybean fiber dispersion liquid at a shear rate of 50 s-1 is recorded.

[0094]

[0095] ​​(3) Oscillatory rheological properties of the dispersion: The oscillatory rheological properties of the modified soybean fiber dispersion were determined using a HAAKE rotational rheometer. The specific parameters were: P60 TiL flat plate rotor, measurement gap 1 mm. Before frequency sweep, amplitude sweep experiment was performed to determine the linear viscoelastic region (LVR). The sweep experiment parameters were set as follows: fixed sweep frequency 1 Hz, deformation: 0.0001-100%. Within the LVR, the oscillatory rheological properties of the modified soybean fiber dispersion were investigated. The frequency sweep experiment parameters were set as follows: measurement temperature 25±1℃, stress 0.1 Pa, frequency sweep range 0.1-10 Hz. The elastic modulus (G') and the tangent of the loss angle (tan δ) of the modified soybean fiber dispersion at a sweep frequency of 1 Hz were recorded.

[0096] The mayonnaise obtained in the above Examples 1-3 and Comparative Examples 1-5 was subjected to texture analysis, yield stress and creep-recovery tests, in the following manner:

[0097] (1) Texture analysis: The texture of the low-fat mayonnaise was analyzed using a TA-XT2i texture analyzer (Stable Micro System, UK). The prepared low-fat mayonnaise sample was placed in a 50 mL sample bottle and stored at 4℃ for 24 h before texture determination. The determination parameters were: probe type P / 0.5; compression mode, compression depth 10 mm, trigger force 5 g, pre-test speed 1.0 mm / s; test speed 1.0 mm / s; post-test speed 1.0 mm / s. The hardness, adhesiveness, cohesiveness, gumminess and springiness of the low-fat mayonnaise sample were determined.

[0098] (2) Yield stress test: The yield stress of the mayonnaise was determined using a HAAKE rotational rheometer. The specific parameters were: test mode controlled shear stress mode, P60 TiL flat plate rotor, measurement gap 1 mm. The shear stress range was 0.1-100 Pa, the measurement temperature was 25±1℃, and the data was collected in a logarithmic point manner, with 60 points collected.

[0099] (3) Creep-recovery test: The test was divided into two stages, creep and recovery. In the creep stage, a constant shear stress of 0.5 Pa was applied instantaneously, and the change in deformation with time was determined, with a test duration of 120 s. In the recovery stage, the original constant stress was removed instantaneously, and the change in deformation with time was determined, with a test duration of 120 s.

[0100] The determination results are shown in Tables 1-3 below.

[0101]

[0102] From Table 1, the three-phase contact angle of the modified soybean fiber obtained in Examples 1-3 is closer to 90° compared with the soybean dregs, indicating that the alkali treatment followed by cooking treatment can significantly improve the hydrophilic and hydrophobic properties of the modified soybean fiber, thereby improving its ability to stabilize the emulsion. The apparent viscosity and elastic modulus of the dispersion liquid of the modified soybean fiber obtained in Examples 1-3 are significantly improved, and the loss tangent is closer to 0.1, indicating that a gel-like network structure is formed in the dispersion liquid system. The improvement of these functional properties will promote the more stable adsorption of the modified soybean fiber at the oil-water interface in the emulsion system, and at the same time, it is beneficial to the formation of a gel-like network structure in the continuous phase, thereby preparing a low-fat mayonnaise product with good texture properties and high stability.

[0103] However, the soybean fiber used in the comparative examples, which is treated with alkali alone or cooking alone, can improve the structure of the soybean fiber to some extent. For Comparative Example 5, due to the adjustment of the pH value of the dispersion liquid to 12 during the cooking treatment, the soybean fiber is over-hydrolyzed and the crystal structure is destroyed under strong alkaline conditions at high temperature, resulting in a significantly lower three-phase contact angle. Although the elastic modulus of the aqueous dispersion liquid is similar to that of the examples, the stronger hydrophilicity is not conducive to the stabilization of the oil-water interface.

[0104]

[0105] From the results in Table 2, it can be seen that after adding the modified soybean fiber, the hardness, adhesiveness, cohesiveness and gumminess of the mayonnaise are significantly increased compared with the comparative examples, indicating that the modified soybean fiber can improve the texture properties of the mayonnaise system, which is consistent with the appearance state results of the mayonnaise prepared in Figure 1 Using modified soybean fiber to prepare high-fiber low-fat mayonnaise is not easy to flow, and the gel strength is significantly higher than that of the mayonnaise without adding modified soybean fiber in the comparative examples. When the modified soybean fiber is 5%, the oil content can be as low as 20%, and the mayonnaise has good texture properties and stability, and no other food additives such as xanthan gum are added in the system.

[0106]

[0107] Yield stress is the minimum force that can make the elastic gel system flow. For mayonnaise, yield stress can determine its spreadability and stability, and reach a certain stiffness to maintain a stable appearance. As can be seen from Table 3, the yield stress of the examples is significantly higher than that of the comparative examples, while remaining in an appropriate range. It is shown that the spreadability of the low-fat mayonnaise added with high-gel-modified soybean fiber is better, and the appearance can be maintained without collapse, and the stability is higher. In the comparative examples, compared with Comparative Example 1, the addition of soybean dregs or other treated soybean fibers can improve the yield stress of low-fat mayonnaise to a certain extent, but due to the smaller three-phase contact angle of soybean fiber, the emulsion stability is relatively low, and the network structure formed in the system is weak, so compared with the examples, the soybean fiber added in the comparative examples has poor improvement effect on the low-fat mayonnaise.

[0108] In the creep-recovery behavior test, the creep stage investigates the change of the corresponding deformation of the mayonnaise sample with time under constant loading, and the recovery stage investigates the change of the deformation of the mayonnaise sample with time after the loading stress is removed. The smaller the maximum strain, the stronger the ability of the mayonnaise system to resist deformation. Creep compliance is related to the flexibility of the sample, and low compliance indicates a strong internal structure of the sample. The equilibrium modulus is the elastic modulus when the creep process reaches the equilibrium state, and can reflect the strength of the internal structure. According to the above creep-recovery behavior data indicators, the addition of high-gel-modified soybean fiber improves the internal structure of low-fat mayonnaise by interacting with ovalbumin and forming a gel-like network structure in the continuous phase, which is beneficial to spreading and stirring, and has plastic stability.

[0109] The above examples are the preferred embodiments of the present application, but the embodiments of the present application are not limited by the above examples, and any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present application shall be equivalent replacement methods, and all shall be included in the protection scope of the present application.

Claims

1. A method for preparing modified soybean fiber, comprising the following steps: S01. dispersing soybean dreg powder in water, adjusting pH to 8.0-12.0, heating and stirring at 50-70℃ for 90-150min to obtain dispersion A; S02. centrifuging dispersion A, resuspending the precipitate in water, adjusting pH to neutral, cooking at 110-130℃ for 20-60min, and drying to obtain modified soybean fiber.

2. The production method according to claim 1, characterized by, In step S01, the pH is adjusted to 10.0-12.

0.

3. The preparation method according to claim 1, characterized in that, In step S01, the heating and stirring is performed at 60-70℃ for 90-120min.

4. The production method according to claim 1, characterized by, In step S01, the soybean dreg powder is first sieved and then dispersed in water.

5. The preparation method according to claim 1, characterized in that, In step S01, the water is deionized water or purified water.

6. The method of claim 1, wherein, In step S01, the mass fraction of soybean dreg powder to water is preferably 4%-8%.

7. The preparation method according to claim 1, characterized in that, In step S02, the cooking is performed at 120-130℃ for 20-40min.

8. The method of claim 1, wherein, In step S02, the water is deionized water or purified water.

9. The method of claim 1, wherein, In step S02, the water is added in an amount of 4-6 times the mass of the precipitate.

10. The method of claim 1, wherein, In step S02, the drying is spray drying.

11. The method of claim 1, wherein, In step S02, the centrifugation is performed at 2000-4000g for 10-30min.

12. The method of claim 11, wherein, In step S02, the centrifugation is performed at 3000-4000g for 10-20min.

13. The modified soybean fiber prepared by the method of any one of claims 1-12.

14. Use of the modified soybean fiber of claim 13 in the preparation of food.

15. Use according to claim 14, characterized in that, The food includes spread or yogurt.

16. Mayonnaise comprising the modified soybean fiber of claim 13.

17. The mayonnaise according to claim 16, wherein The mayonnaise comprises the following components by weight percentage: vegetable oil 20-38%, egg liquid 14-16%, the modified soybean fiber of claim 13 3-5%, white sugar 3-5%, white vinegar 3%, salt 0.5-1%, and the balance being water.

18. A method for preparing the mayonnaise of claim 17, comprising the following steps: S11. dispersing the modified soybean fiber of claim 13 in water, adding white vinegar, and hydrating; S12. adding egg liquid, salt, and white sugar in proportion, shearing, and mixing uniformly; S13. adding oil, shearing, and homogenizing to obtain the mayonnaise.

19. The method of claim 18, wherein, In step S11, the hydrating is performed for 1.5-2.5h.

20. The method of claim 18, wherein, In step S11, the water is purified water or deionized water.

21. The method of claim 18, wherein, In step S12, the shearing is preferably performed at a speed of 7000-9000rpm for 1-3min.

22. The method of claim 21, wherein, In step S12, the shearing is performed at a speed of 8000rpm for 2min.

23. The preparation method according to claim 18, characterized in that, In step S13, the shearing is performed at a speed of 8000-12000rpm for 1-3min.

24. The method of claim 23, wherein, In step S13, the shearing is performed at a speed of 10000rpm for 2min.

25. The preparation method according to claim 18, characterized in that, The homogenization in step S13 is 2 to 5 times at 18 to 22 MPa.

26. The method of claim 25, wherein, The homogenization in step S13 is 3 times at 20 MPa, and the mixture becomes a uniform, stable semi-solid gel.

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