Semitransparent soybean protein gel candy and preparation method thereof

Abstract

The invention provides a semitransparent soybean protein gel candy, and in the semitransparent soybean protein gel candy, the content of soybean protein isolate is 12-35 g / 100 g, the content of a sweetening agent is 40-70 g / 100 g, and the content of dietary fibers is 5-25 g / 100 g. The soybean protein isolate raw material is soybean protein isolate obtained by treating protein glutaminase and papain. The prepared semitransparent soybean protein gel candy is semitransparent in appearance and natural in ingredients, an additive-free gel candy scheme can be realized, and the semitransparent soybean protein gel candy has the following characteristics: 1) the semitransparent soybean protein gel candy is semitransparent in appearance and transparent and bright in color; 2) providing high-content soybean protein; (3) no adhesive is added, and soybean protein gel forming is utilized, so that the market requirements of cleaning labels are met; (4) the taste is good, and the elasticity and the chewiness are good; and 5) being portable and easy to store. The food is suitable for being eaten as a dietary nutrition supplement food.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a translucent soybean protein gel candy and a preparation method thereof. Background Art

[0002] Soy protein is a high-quality edible protein that is comparable to animal protein. It is a complete protein and also has gelling, water retention and foaming properties. By utilizing these physical properties of soy protein, we can develop portable, delicious and healthy foods.

[0003] At present, the adhesives of gel candies on the market are food additives such as gelatin, modified starch, agar, and pectin. Candies prepared with gelatin as an adhesive have good elasticity, but are not resistant to high temperatures and are easily melted and deformed in summer. Candies prepared with modified starch have shortcomings in texture and taste. Gel candies made with pectin alone as an adhesive are not elastic enough and have low hardness. Soy protein can be made into gel food, but under neutral or slightly acidic pH conditions, soy protein gel is dark and rough in color, has poor palatability, and is not suitable for consumption as gel candies.

[0004] Therefore, it is very necessary to provide a soybean protein gel candy with good sensory perception. Summary of the invention

[0005] In view of this, the present invention provides a translucent soybean protein gel candy. The soybean protein gel candy provided by the present invention has a translucent characteristic and good texture and sensory perception.

[0006] Aiming at the shortcomings of the prior art, which make it difficult to apply soybean protein in the field of gel candy food, the present invention provides a novel gel candy which is mainly based on enzymatically modified soybean protein isolate, i.e., soybean protein isolate is prepared by combined treatment with two enzymes, protein glutaminase and papain, and dietary fiber is added. The gel property of soybean protein isolate is utilized and no additional adhesive is added. The soybean protein gel candy can achieve a gel candy with translucent sense, delicate taste without roughness, and a clean label solution without additives. The gel candy has a good chewing feeling, is easy to carry, easy to eat, can withstand a high temperature of 80°C, will not melt or deform in summer, and is convenient for transportation and storage.

[0007] The present invention provides a translucent soybean protein gel candy, in which the soybean protein gel candy has a soybean protein isolate content of 12 to 35 g / 100 g, a sweetener content of 40 to 70 g / 100 g, and a dietary fiber content of 5 to 25 g / 100 g;

[0008] The soy protein isolate raw material is the soy protein isolate obtained by treating with protein glutaminase and papain.

[0009] The inventors unexpectedly discovered that soy protein isolate not only provides the nutritional characteristics of high-quality protein, but also plays a key role in the formation of the product's translucent sensory and excellent chewing texture. The gel candy has good chewiness, elasticity and hardness, and a high content of high-quality protein. Application engineers can choose to add nutrients such as dietary fiber and vitamins according to specific needs to make a gel candy with good taste and easy to carry. The gel candy is particularly suitable for people who need to supplement specific nutrition, people who exercise, and people who need to control their weight.

[0010] In some embodiments, the method for preparing the soy protein isolate comprises:

[0011] S1) suspending soybean meal and water to extract and obtain soybean protein liquid;

[0012] S2) centrifuging the soy protein liquid and discarding the dregs, adjusting the pH value of the supernatant, centrifuging, and suspending the precipitate in water to obtain a protein suspension;

[0013] S3) adjusting the pH value of the protein suspension, adding protein glutaminase and papain for enzymolysis, and spray drying to obtain the product.

[0014] In some embodiments, the

[0015] S1) The suspension is in water at 50° C.; S2) The pH value is adjusted to 4.5; S3) The pH value is adjusted to 7.0.

[0016] In some embodiments, the S3) enzymatic hydrolysis parameters include: treating at 45°C to 60°C for 30 minutes.

[0017] In some embodiments, the amount of protein glutaminase added is 0.2-2% of the solid content of the protein suspension;

[0018] The added amount of papain is 0.03-0.05% of the solid content of the protein suspension.

[0019] In some embodiments, the sweetener is selected from one or a mixture of two or more of glucose syrup, fructose syrup, lactose, fructose, sorbitol, mannitol, maltose syrup, maltitol, isomalt, isomalt, erythritol, xylitol, white sugar, and glucose;

[0020] The dietary fiber is selected from at least one of polydextrose, resistant dextrin, inulin or citrus fiber.

[0021] The present invention provides a method for preparing a translucent soybean protein gel candy, comprising the following steps:

[0022] A) mixing soy protein isolate, a sweetener and dietary fiber, heating and concentrating to obtain a concentrate;

[0023] B) The concentrate is poured into a mold, dried, demoulded, and packaged to obtain the product.

[0024] In some embodiments, the concentration in step A) is performed by heating at 85° C. to 100° C. to concentrate the solid content to 35% to 60%.

[0025] In some embodiments, the step B) further comprises adding flavors; the amount of the flavors added to the translucent soybean protein gel candy is 0-10 g / kg.

[0026] In some embodiments, the step B) further comprises adding glycerin; the amount of glycerin added to the translucent soy protein gel candy is 80 g / kg.

[0027] In some embodiments, the drying temperature is 50-90°C.

[0028] The soy protein isolate-based gel candy of the present invention can also be added with other nutrients, such as pantothenic acid, other vitamins and the like, to prepare gel candy rich in various nutrients.

[0029] Compared with the prior art, the present invention provides a translucent soy protein gel candy, in which the soy protein isolate content is 12-35g / 100g, the sweetener content is 40-70g / 100g, and the dietary fiber content is 5-25g / 100g; the soy protein isolate raw material is the soy protein isolate obtained by treating protein glutaminase and papain. The present invention prepares a translucent soy protein gel candy with a translucent appearance and natural ingredients, which can realize an additive-free gel candy solution and has the following characteristics: 1) The appearance is translucent and the color is translucent; 2) It provides a high content of soy protein; 3) No adhesive is added, and the soy protein gelling property is used for molding, which meets the clean label market demand; 4) The taste is good, and the elasticity and chewiness are good; 5) It is portable and easy to store. It is suitable for consumption as a dietary nutritional supplement. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Comparative Examples 1 to 5: Gel candy samples;

[0031] Figure 2 Examples 1 to 4 Gel candy samples. DETAILED DESCRIPTION

[0032] The present invention provides a translucent soybean protein gel candy and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0033] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0034] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0035] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0036] The present invention provides a translucent soybean protein gel candy, in which the soybean protein gel candy has a soybean protein isolate content of 12 to 35 g / 100 g, a sweetener content of 40 to 70 g / 100 g, and a dietary fiber content of 5 to 25 g / 100 g;

[0037] The soy protein isolate raw material is the soy protein isolate obtained by treating with protein glutaminase and papain.

[0038] The translucent soybean protein gel candy provided by the present invention has a soybean protein isolate content of 12-35 g / 100 g; specifically, it can be 12 g / 100 g, 14 g / 100 g, 15 g / 100 g, 17 g / 100 g, 20 g / 100 g, 22 g / 100 g, 25 g / 100 g, 27 g / 100 g, 30 g / 100 g, 32 g / 100 g, 35 g / 100 g; or a point value between any two of the above.

[0039] According to the present invention, the method for preparing the soy protein isolate comprises:

[0040] S1) suspending soybean meal and water to extract and obtain soybean protein liquid;

[0041] S2) centrifuging the soy protein liquid and discarding the dregs, adjusting the pH value of the supernatant, centrifuging, and suspending the precipitate in water to obtain a protein suspension;

[0042] S3) adjusting the pH value of the protein suspension, adding protein glutaminase and papain for enzymolysis, and spray drying to obtain the product.

[0043] According to the present invention, the method for preparing the isolated soy protein comprises firstly suspending soybean meal and water, and extracting to obtain a soy protein liquid.

[0044] The suspension is carried out in water at 50°C; the solid-liquid ratio of the suspension is 1:(10-15); the suspension is uniform, the pH is adjusted to 7.0-7.3 with sodium hydroxide, and the suspension is stirred for 40-60 minutes to extract the protein solution.

[0045] The protein solution is centrifuged, the dregs are discarded, and the supernatant is taken to obtain soybean protein solution; the pH of the prepared soybean protein solution is adjusted to 4.5, centrifuged, the supernatant is discarded, and the precipitate is suspended in water to obtain a protein suspension.

[0046] The pH value of the protein suspension was adjusted, and protein glutaminase and papain were added for enzymatic hydrolysis.

[0047] The pH value adjustment described in the present invention is to adjust the pH value to 7.0.

[0048] In some specific embodiments, the enzymatic hydrolysis parameters include: treating at 45°C to 60°C for 30 minutes.

[0049] In some embodiments, the amount of protein glutaminase added is 0.2 to 2 wt % of the solid content of the protein suspension;

[0050] In some embodiments, the added amount of the protein glutaminase is 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%, 1.4%, 1.5%, 1.6%, 1.8%, 2.0% of the solid content of the protein suspension; or a range between any two of the above.

[0051] The amount of papain added is 0.03-0.05 wt % of the solid content of the protein suspension.

[0052] In some embodiments, the amount of papain added is 0.03wt%, 0.04wt%, 0.05wt% of the solid content of the protein suspension; or a range between any two of the above.

[0053] According to the present invention, the added mass ratio of protein glutaminase and papain is (0.2-2): (0.03-0.05)

[0054] In some embodiments, the added mass ratio of protein glutaminase and papain is 0.2:0.03;

[0055] In some embodiments, the added mass ratio of protein glutaminase and papain is 0.5:0.03;

[0056] In some embodiments, the added mass ratio of protein glutaminase and papain is 0.8:0.04;

[0057] In some embodiments, the added mass ratio of protein glutaminase and papain is 1.5:0.05.

[0058] The present invention creatively discovers that the two enzymes, protein glutaminase and papain, can be used together to make translucent gel candies that are beneficial to industrial production. A proper amount of protein glutaminase treatment makes the soy protein isolate have translucent gel properties, and a proper amount of papain treatment reduces the viscosity of the soy protein isolate. The two enzymes are used together to synergistically make translucent gel candies that meet industrial production requirements.

[0059] The gel candy made from soybean protein isolate modified by the combined enzymatic hydrolysis of protein glutaminase and papain has high transparency, bright color and good molding, while the gel candy made from soybean protein isolate that has not been enzymatically modified or has only been enzymatically modified by papain has dark color and no light transmittance.

[0060] The soy protein isolate is prepared by the combined treatment of protein glutaminase and papain, and the soy protein isolate prepared by the combined treatment of the two enzymes is used as a gelling agent and a nutritional component, and no other gelling agent is added to prepare transparent candies. The preparation method provided by the invention is simple and easy to industrialize.

[0061] The sweetener content of the translucent soybean protein gel candy provided by the present invention is 40-70g / 100g, specifically 40g / 100g, 45g / 100g, 50g / 100g, 55g / 100g, 57g / 100g, 58g / 100g, 60g / 100g, 64g / 100g, 65g / 100g, 70 / 100g; or a point value between any two of the above.

[0062] In some embodiments, the sweetener is selected from one or a mixture of two or more of glucose syrup, high fructose corn syrup, lactose, fructose, sorbitol, mannitol, maltose syrup, maltitol, isomalt, isomalt, erythritol, xylitol, white sugar, and glucose.

[0063] The dietary fiber content of the translucent soybean protein gel candy provided by the present invention is 5-25g / 100g; specifically, it can be 5g / 100g, 10g / 100g, 15g / 100g, 20g / 100g, 25 / 100g; or any value between the above two.

[0064] According to the present invention, the dietary fiber is selected from at least one of polydextrose, resistant dextrin, inulin or citrus fiber.

[0065] The present invention provides a method for preparing a translucent soybean protein gel candy, comprising the following steps:

[0066] A) mixing soy protein isolate, a sweetener and dietary fiber, heating and concentrating to obtain a concentrate;

[0067] B) The concentrate is poured into a mold, dried, demoulded, and packaged to obtain the product.

[0068] The preparation method of the translucent soybean protein gel candy provided by the present invention firstly mixes soybean protein isolate, sweetener and dietary fiber; the present invention does not limit the mixing method, which is well known to those skilled in the art.

[0069] The present invention has clearly described the components and proportions of the above raw materials above, which will not be repeated here.

[0070] In some embodiments, the concentration in step A) is performed by heating at 85° C. to 100° C. to concentrate the solid content to 35% to 60%.

[0071] The heating concentration of the present invention can be heating vacuum concentration or direct heating boiling concentration. The heating temperature is controlled to 85° C. to 100° C., which is beneficial to the thermal denaturation gelation of soybean protein.

[0072] After heating and concentrating, flavors can be preferably added and mixed evenly; the amount of the flavors added to the translucent soybean protein gel candy is 0 to 10 g / kg.

[0073] In some embodiments, the step B) further comprises adding glycerin; the amount of glycerin added to the translucent soy protein gel candy is 80 g / kg.

[0074] After blending, depending on whether the soy protein raw material foams, centrifugal or vacuum degassing treatment can be used to remove bubbles in the material so that the sensory properties of the finished product meet the requirements.

[0075] Pour into the mold to form; dry, demould and package to obtain the finished product.

[0076] The present invention does not limit the specific operation of the casting and molding, which is well known to those skilled in the art.

[0077] In some embodiments, the drying temperature is 50-90°C.

[0078] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0079] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0080] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0081] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0082] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0083] In order to further illustrate the present invention, a translucent soybean protein gel candy and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0084] Example 1

[0085] First, prepare the soybean protein isolate treated with protein glutaminase and papain, take 1kg of defatted soybean meal, add 10L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 40min to extract the protein solution, centrifuge after 40min and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 0.2% (0.66g) of protein glutaminase and 0.03% (0.099g) of papain based on the solid weight of the protein solution, stir the enzymolysis reaction for 30min, finally sterilize and inactivate the protein solution after enzymolysis at 145°C, and then spray dry to obtain soybean protein isolate powder.

[0086] The double enzyme combined treatment enzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0087] (1) Disperse 175 g of soy protein isolate in water with a weight of 9 times that of the soy protein isolate, add 644 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0088] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 60%;

[0089] (3) Preparation: Add 3g of flavor and mix well;

[0090] (4) Casting: pouring into a mold;

[0091] (5) Dry at 55°C until the product moisture content reaches 18%, demould and package to obtain the finished product.

[0092] Example 2

[0093] First, prepare the soybean protein isolate treated with protein glutaminase and papain, take 1kg of defatted soybean meal, add 14L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50min to extract the protein solution, centrifuge after 50min and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 0.5% (1.65g) of protein glutaminase and 0.03% (0.099g) of papain based on the solid weight of the protein solution, stir the enzymolysis reaction for 30min, and finally sterilize and inactivate the protein solution after enzymolysis at 145°C, and then spray dry to obtain soybean protein isolate powder.

[0094] The double enzyme combined treatment enzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0095] (1) Disperse 230 g of soy protein isolate in water 10 times the weight of the soy protein isolate, add 580 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0096] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 50%;

[0097] (3) Preparation: Add 9g of flavor and mix well;

[0098] (4) Casting: pouring into a mold;

[0099] (5) Dry at 70°C until the product moisture content is 18%, demould and package to obtain the finished product.

[0100] Example 3

[0101] First, prepare the soybean protein isolate treated with protein glutaminase and papain, take 1kg of defatted soybean meal, add 13L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 60min to extract the protein solution, centrifuge after 60min and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 0.8% (2.64g) of protein glutaminase and 0.04% (0.132g) of papain based on the solid weight of the protein solution, stir the enzymolysis reaction for 30min, finally sterilize and inactivate the protein solution after enzymolysis at 145°C, and then spray dry to obtain soybean protein isolate powder.

[0102] The double enzyme combined treatment enzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0103] (1) Disperse 235 g of soy protein isolate in water 7 times the weight of the soy protein isolate, add 573 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0104] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 40%;

[0105] (3) Preparation: Add 5g of flavor and mix well;

[0106] (4) Casting: pouring into a mold;

[0107] (5) Dry at 90°C until the product moisture content is 18%, demould and package to obtain the finished product.

[0108] Example 4

[0109] First, prepare the soybean protein isolate treated with protein glutaminase and papain, take 1kg of defatted soybean meal, add 15L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50min to extract the protein solution, centrifuge after 50min and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 1.5% (4.95g) of protein glutaminase and 0.05% (0.165g) of papain by solid weight of the protein solution, stir the enzymolysis reaction for 30min, finally sterilize and inactivate the protein solution after enzymolysis at 145°C, and then spray dry to obtain soybean protein isolate powder.

[0110] The double enzyme combined treatment enzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0111] (1) Disperse 235 g of soy protein isolate in water 7 times the weight of the soy protein isolate, add 573 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0112] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 35%;

[0113] (3) Preparation: Add 2g of flavor and mix well;

[0114] (4) Casting: pouring into a mold;

[0115] (5) Dry at 50°C until the product moisture content reaches 18%, demould and package to obtain the finished product.

[0116] Comparative Example 1

[0117] First, prepare soy protein isolate. The soy protein isolate is not modified by enzyme treatment. Take 1 kg of defatted soybean meal, add 12 L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50 minutes to extract the protein solution, centrifuge after 50 minutes and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed liquid with a centrifuge, discard the supernatant, take the precipitate, add 4 L of water to the precipitate, stir evenly, adjust the pH to 7.0 with sodium hydroxide, sterilize the protein solution directly at 145°C without adding enzymes, and then spray dry to obtain soy protein isolate powder.

[0118] The unenzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0119] (1) Disperse 175 g of soy protein isolate in water 10 times the weight of the soy protein isolate, add 664 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0120] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 48%;

[0121] (3) Preparation: Add 5g of flavor and mix well;

[0122] (4) Casting: pouring into a mold;

[0123] (5) Dry at 70°C until the product moisture content is 18%, demould and package to obtain the finished product.

[0124] Comparative Example 2

[0125] First, prepare soy protein isolate. The soy protein isolate is not modified by enzyme treatment. Take 1 kg of defatted soybean meal, add 15 L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50 minutes to extract the protein solution, centrifuge after 50 minutes and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed liquid with a centrifuge, discard the supernatant, take the precipitate, add 4 L of water to the precipitate, stir evenly, adjust the pH to 7.0 with sodium hydroxide, sterilize the protein solution directly at 145°C without adding enzymes, and then spray dry to obtain soy protein isolate powder.

[0126] The unenzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0127] (1) Disperse 230 g of soy protein isolate in water 10 times the weight of the soy protein isolate, add 580 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0128] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 35%;

[0129] (3) Preparation: Add 7g of essence and mix well;

[0130] (4) Casting: pouring into a mold;

[0131] (5) Dry at 60°C until the product moisture content is 16%, demould and package to obtain the finished product.

[0132] Comparative Example 3

[0133] First, prepare soy protein isolate. The soy protein isolate is not modified by enzyme treatment. Take 1 kg of defatted soybean meal, add 11 L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50 minutes to extract the protein solution, centrifuge after 50 minutes and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed liquid with a centrifuge, discard the supernatant, take the precipitate, add 4 L of water to the precipitate, stir evenly, adjust the pH to 7.0 with sodium hydroxide, and sterilize the protein solution directly at 145°C without adding enzymes, and then spray dry to obtain soy protein isolate powder.

[0134] The unenzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0135] (1) Disperse 235 g of soy protein isolate in water 10 times the weight of the soy protein isolate, add 573 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0136] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 40%;

[0137] (3) Preparation: Add 8g of flavor and mix well;

[0138] (4) Casting: pouring into a mold;

[0139] (5) Dry at 90°C until the product moisture content is 18%, demould and package to obtain the finished product.

[0140] Comparative Example 4

[0141] First, prepare a soybean protein isolate treated with protein glutaminase. Take 1kg of defatted soybean meal, add 15L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50min to extract protein solution, centrifuge after 50min and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 0.5% (1.65g) of protein glutaminase by solid weight of the protein solution, stir the enzymatic hydrolysis reaction for 30min, and finally sterilize and inactivate the protein solution after enzymatic hydrolysis at 145°C, and then spray dry to obtain soybean protein isolate powder.

[0142] The protein glutaminase prepared by the above method is enzymatically modified soy protein isolate by the following steps to prepare gel candy:

[0143] (1) 230 g of soy protein isolate was dispersed in water with 10 times the weight of soy protein isolate. It was found that the protein solution was still thick and had no fluidity. Finally, at least 15 times the weight of soy protein isolate needed to be added to fully dissolve the soy protein isolate raw material. 580 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol were added to the dissolved soy protein solution and mixed uniformly.

[0144] (2) Heating and concentrating: Heating and concentrating at 85°C to 100°C. It was found that the concentration time was too long, which was not conducive to production operation, and the final solid content was 35%;

[0145] (3) Preparation: Add appropriate amount of flavor and mix well;

[0146] (4) Casting: pouring into a mold;

[0147] (5) Dry at 80°C until the product moisture content is 18%, demould and package to obtain the finished product.

[0148] Comparative Example 5

[0149] First, an enzymatically modified soy protein isolate treated with only papain was prepared. 1 kg of defatted soybean meal was taken, 15 L of water heated to 50° C. was added, the mixture was stirred evenly, the pH was adjusted to 7.0, and the mixture was stirred for 50 min to extract the protein solution. After 50 min, the protein solution was centrifuged and the dregs were discarded. The supernatant protein solution was taken, the pH was adjusted to 4.5 with hydrochloric acid, the feed solution was centrifuged, the supernatant was discarded, the precipitate was taken, 4 L of water was added to the precipitate, the mixture was stirred evenly, the pH was adjusted to 7.0 with sodium hydroxide, the feed solution was heated to 50° C. in a water bath, 0.04% (0.132 g) of papain by solid weight of the protein solution was added, the enzymatic reaction was stirred for 30 min, and finally the protein solution after enzymatic treatment was sterilized and enzyme-killed at 145° C., and then spray-dried to obtain soy protein isolate powder.

[0150] The papain-hydrolyzed soy protein isolate modified by the above method is made into gel candy according to the following steps:

[0151] (1) Disperse 235 g of soy protein isolate in water 7 times the weight of the soy protein isolate, add 573 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0152] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 50%;

[0153] (3) Preparation: Add 4g of flavor and mix well;

[0154] (4) Casting: pouring into the mold

[0155] (5) Dry at 70°C until the product moisture content is 18%, demould and package to obtain the finished product.

[0156] Comparative Example 6

[0157] First, prepare the soy protein isolate treated with papain only, take 1kg of defatted soybean meal, add 15L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50min to extract the protein solution, centrifuge and discard the dregs after 50min, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 0.1% (0.33g) of papain in the solid weight of the protein solution, stir the enzymolysis reaction for 30min, finally sterilize and inactivate the protein solution after enzymolysis at 145°C, and then spray dry to obtain the soy protein isolate powder.

[0158] The papain-hydrolyzed soy protein isolate modified by the above method is made into gel candy according to the following steps:

[0159] (1) Disperse 235 g of soy protein isolate in water 8 times the weight of the soy protein isolate, add 573 g of maltose syrup, 100 g of polydextrose, and 80 g of glycerol, and mix well;

[0160] (2) Heating and concentrating: heating at 85°C to 100°C to concentrate to a solid content of 60%;

[0161] (3) Preparation: Add appropriate amount of flavor and mix well;

[0162] (4) Casting: After being poured into a mold, the candy cannot be gelled after being cooled and remains in a fluid state, and cannot be made into candy.

[0163] Comparative Example 7

[0164] First, prepare the soybean protein isolate treated with glutamine transaminase, take 1kg of defatted soybean meal, add 15L of water heated to 50°C, stir evenly, adjust the pH to 7.0, continue stirring for 50min to extract the protein solution, centrifuge after 50min and discard the dregs, take the supernatant protein solution, adjust the pH to 4.5 with hydrochloric acid, centrifuge the feed solution with a centrifuge, discard the supernatant, take the precipitate, add 4L of water to the precipitate and stir evenly, adjust the pH to 7.0 with sodium hydroxide, heat the feed solution to 50°C in a water bath, add 0.5% (1.65g) of glutamine transaminase by solid weight of the protein solution, stir the enzymatic hydrolysis reaction for 30min, and finally sterilize and inactivate the protein solution after enzymatic hydrolysis at 145°C, and then spray dry to obtain soybean protein isolate powder.

[0165] The enzymatically modified soy protein isolate prepared by the above method is made into gel candy according to the following steps:

[0166] (1) 235g soy protein isolate is dispersed in the water of 10 times of soy protein isolate weight. At this moment, the protein solution is pasty and has no fluidity. Finally, the water yield is increased to 16 times of soy protein isolate to fully dissolve into the protein solution. In the dissolved protein solution, 573g maltose syrup, 100g polydextrose, and 80g glycerol are added and mixed.

[0167] (2) Heating and concentrating: Heating and concentrating at 85°C to 100°C; when heating and boiling, the liquid is viscous and easily sticks to the inner wall of the boiling pot, causing the inner wall of the boiling pot to become sticky and the experiment cannot be continued.

[0168] Comparative Example 6, which uses 0.1% (0.33g) papainase-modified soy protein isolate and Comparative Example 7, which uses 0.5% (1.65g) transglutaminase-modified soy protein isolate, cannot be made into gel candy. Comparative Example 6 cannot be formed because the soy protein isolate has no gel property, and Comparative Example 7 cannot be heated and concentrated because the modified soy protein isolate is easy to become mushy. Comparative Example 4, which uses only one enzyme protein glutaminase-modified soy protein isolate, needs 15 times of water to disperse and dissolve uniformly when making gel candy, resulting in a prolonged concentration and drying time in the subsequent process, increased energy consumption, and is not conducive to industrial production; while Examples 1 to 4, Comparative Examples 1 to 3 and Comparative Example 5 only need 7 to 10 times of water to disperse and dissolve uniformly.

[0169] The gel candies prepared in Examples 1 to 4 and Comparative Example 4 are translucent, fine in texture, good in gel elasticity, and have a certain toughness; while the gel candies prepared in Comparative Examples 1 to 3 and Comparative Example 5 are dark in color, rough, and completely opaque; in particular, the sample in Comparative Example 5 has poor gel properties and a loose texture, because the gel properties of the protein deteriorate after being treated with papain.

[0170] The jelly candies prepared in Examples 1 to 4 and Comparative Examples 1 to 5 were subjected to texture analysis and sensory evaluation tests using the following methods:

[0171] A total of 9 gel candy samples of Examples 1 to 4 and Comparative Examples 1 to 5 were subjected to gel TPA analysis test using a TL-PRO physical property tester and a spherical extrusion probe. The test speed was 1.0 mm / s and the deformation was 20%. The hardness, elasticity and chewiness of the samples were tested. The results are shown in Table 1. Sensory evaluation of gel candy samples: 10 food R&D personnel were selected as evaluators for sensory evaluation. A total of 9 samples of Examples 1 to 4 and Comparative Examples 1 to 5 were provided to the evaluators in an unknown order for objective evaluation. The scores of each evaluator were counted, with a full score of 100. The sensory evaluation scoring standard is shown in Table 2.

[0172] Table 1: Physical property test and sensory test results of gel candies prepared with different soy protein isolates

[0173]

[0174] Table 2 Sensory scoring criteria for gel samples

[0175]

[0176] Comparative Examples 1 to 5 and the prepared soy protein isolate gel candies Figure 1 The soy protein isolate gel candies prepared in Examples 1 to 4 are shown in Figure 2 It can be clearly seen that in Examples 1 to 4, the gel candies made from the soy protein isolate modified by the combined enzymatic hydrolysis of protein glutaminase and papain have high transparency, bright color and good molding. The gel candies made from the soy protein isolate treated with only one enzyme, protein glutaminase, in Comparative Example 4 can be molded, but due to the high viscosity, more water is needed to dissolve the soy protein isolate powder, which is not conducive to production operation; the gel candies made from the soy protein isolate that has not been enzymatically modified or has only been enzymatically modified with one type of papain have dark color, rough texture and no light transmittance, especially in Comparative Example 5, the gel candies made from the soy protein isolate treated with only papain have very poor gelling properties.

[0177] The sensory evaluation and texture test results of Comparative Examples 1 to 5 and Examples 1 to 4 show that the gel candy samples of Examples 1 to 4 and the gel candy sample of Comparative Example 4 are significantly better than the samples of Comparative Examples 1 to 3 and Comparative Example 5 in terms of hardness, elasticity and chewiness, and in terms of comprehensive sensory scores, the gel candies of Examples 1 to 4 and the gel candy samples of Comparative Example 4 have significantly higher scores; however, in the process of making the gel candy, Comparative Example 4 requires the addition of 15 times the weight of soy protein isolate in water to disperse and dissolve the soy protein isolate raw material, and the subsequent steps require further concentration and drying, which is not conducive to operation in production and increases water consumption and energy consumption. Therefore, the present invention requires the use of a suitable amount of protein glutaminase and papain enzymes in combination to make a translucent gel candy that is beneficial to industrial production. A suitable amount of protein glutaminase treatment makes the soybean protein isolate have translucent gel properties, and a suitable amount of papain treatment reduces the viscosity of the soybean protein isolate. The two enzymes are used in combination to synergistically make a translucent gel candy that meets industrial production requirements; while a single soybean protein isolate modified by protein glutaminase can be made into a translucent gel candy, but it needs to increase the amount of water, increase the energy consumption of concentration and drying; a single papain enzymatic modification, such as in Comparative Example 5, when the amount of papain is 0.04%, the gel candy sample made of the modified soybean protein isolate is inelastic, rough, and opaque; as in Comparative Example 6, when the amount of papain is increased to 0.1%, the modified soybean protein isolate has no gel property and cannot be formed when made into a gel candy.

[0178] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A translucent soybean protein gel candy, characterized in that: In the translucent soybean protein gel candy, the content of soybean protein isolate is 12-35 g / 100 g, the content of sweetener is 40-70 g / 100 g, and the content of dietary fiber is 5-25 g / 100 g; The soy protein isolate raw material is the soy protein isolate obtained by treating with protein glutaminase and papain.

2. The soybean protein jelly candy according to claim 1, characterized in that: The preparation method of the soy protein isolate comprises: S1) suspending soybean meal and water to extract and obtain soybean protein liquid; S2) centrifuging the soy protein liquid and discarding the dregs, adjusting the pH value of the supernatant, centrifuging, and suspending the precipitate in water to obtain a protein suspension; S3) adjusting the pH value of the protein suspension, adding protein glutaminase and papain for enzymolysis, and spray drying to obtain the product.

3. The soybean protein jelly candy according to claim 1, characterized in that: Said S1) The suspension is in water at 50° C.; S2) The pH value is adjusted to 4.5; S3) The pH value is adjusted to 7.

0.

4. The soybean protein jelly candy according to claim 1, characterized in that: The enzymatic hydrolysis parameters of S3) include: treating at 45°C to 60°C for 30 minutes.

5. The soybean protein jelly candy according to claim 1, characterized in that: The amount of protein glutaminase added is 0.2-2% of the solid content of the protein suspension; The added amount of papain is 0.03-0.05% of the solid content of the protein suspension.

6. The soybean protein jelly candy according to claim 1, characterized in that: Said The sweetener is selected from one or a mixture of two or more of glucose syrup, fructose syrup, lactose, fructose, sorbitol, mannitol, maltose syrup, maltitol, isomalt, isomalt, erythritol, xylitol, white sugar and glucose; The dietary fiber is selected from at least one of polydextrose, resistant dextrin, inulin or citrus fiber.

7. A method for preparing translucent soybean protein gel candy, characterized in that: The steps include: A) mixing soy protein isolate, a sweetener and dietary fiber, heating and concentrating to obtain a concentrate; B) The concentrate is poured into a mold, dried, demoulded, and packaged to obtain the product.

8. The preparation method according to claim 7, characterized in that: The concentration in step A) is performed by heating at 85°C to 100°C to concentrate the solid content to 35% to 60%; the drying temperature is 50 to 90°C.

9. The preparation method according to claim 7, characterized in that: The step B) further includes adding essence before the step B); the amount of essence added to the translucent soybean protein gel candy is 0-10 g / kg.

10. The preparation method according to claim 7, characterized in that: The step B) further comprises adding glycerin; the amount of glycerin added to the translucent soybean protein gel candy is 80 g / kg.

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