Vegetable protein powder capable of replacing eggs in western-style pastry baking

Abstract

Potato protein powder, chickpea protein powder and pea protein powder are mixed in proportion, and the mixture is used for replacing the eggs to make various baked western-style pastry products such as sponge cakes, chiffon cakes, macarons, puffs and aerated candies. Compared with the prior art, one or more kinds of mixed plant protein powder are mixed and dissolved with water, and the mixture is stirred at a high speed to become stable and stiff foam from liquid inflation foaming. The materials such as flour, grease and sugar are added, and after high-temperature baking, plant protein is denatured to form a light and soft cake blank. The western-style pastry fully solves the problem that people allergic to egg protein and vegetarian people cannot eat western-style pastry products containing egg components, and avoids health risks caused by various bacteria, over-standard hormones and cholesterol.

Description

Technical Field

[0001] The invention relates to the technical field of western-style pastry baking, in particular to a plant protein powder capable of replacing eggs in western-style pastry baking. Background Art

[0002] At present, eggs are used as the main raw material in Western pastry baking. For example, eggs are an indispensable raw material in making sponge cakes, chiffon cakes, macarons, puffs, inflated candies, etc. The role of eggs makes the cake base light, elastic and soft. However, eggs contain a certain amount of cholesterol and also carry bacterial risks such as Salmonella, Escherichia coli, and Staphylococcus aureus. The current breeding situation uses a large amount of hormone-containing feed, which leads to excessive egg hormones. These factors will bring certain health risks to the human body. In addition, people who are allergic to egg protein and vegetarians cannot eat it, and the number of such people is increasing. Summary of the invention

[0003] In view of the problems existing in the prior art, the present invention discloses a plant protein powder which can replace eggs in western-style pastry baking. The plant protein powder comprises the following raw materials in parts by weight: 30-50 parts of potato protein powder, 30-40 parts of chickpea protein powder and 20-30 parts of pea protein powder.

[0004] Described potato protein powder preparation method is as follows: Step 1: Wash and peel the potatoes, cut them into pieces, and mix them with water in a ratio of 1:9, then grind them into pulp and let them stand for 1.5 hours; Step 2: adding a 0.25 mol / L NaCl aqueous solution to the mixed liquid after precipitation in step 1, stirring and extracting at 38° C. for 1.5 hours, and separating the starch; then centrifuging at 2500×g, 3° C. for 45 minutes, taking the supernatant, washing, drying and powdering, and obtaining potato protein powder particles with a fine powder mesh number of about 100 meshes and a particle size of less than 0.150 mm;

[0005] The chickpea protein powder preparation method is as follows: Step 1: Wash and peel the chickpeas, mix them with water in a ratio of 1:15, and soak for 8 hours; Step 2: Add 0.3 mol / L NaCl aqueous solution to the mixed liquid in step 1 and heat at 40°C. Stir and extract for 1 hour, and separate the starch; then centrifuge at 3000×g and 3℃ for 30 minutes, and take the supernatant; then adjust the pH value to 4 with 1mol / L HCl solution, stir at 40℃ for 30 minutes, and then stand for 1 hour to precipitate protein; then centrifuge at 3000×g and 3℃ for 30 minutes, take the precipitate and dissolve it to adjust the pH value to 8, then wash, dry and spray powder to obtain fine powder with a mesh number of about 100 and a particle size of less than 0.150mm.

[0006] The preparation method of the pea protein powder is as follows: Step 1: Wash and peel the peas, mix with water in a ratio of 1:15, soak for 8 hours, and grind at 38°C; Step 2: Add 0.4 mol / L NaCl aqueous solution to the mixed liquid in step 1 and heat at 38°C. Stir and extract for 1 hour at 3000×g and 3℃ for 45 minutes, and take the supernatant; adjust the pH value to 4.3 with 0.7mol / L HCl solution, stir at 38℃ for 45 minutes, and then stand 2h, precipitate the protein; then centrifuge at 3000×g, 3℃ for 45min, take the precipitate and dissolve it, adjust the pH value to 8.5, then wash, dry and spray powder to obtain a fine powder with a mesh size of about 100 and a particle size of less than 0.150mm pea protein powder particles

[0007] As a preferred technical solution of the present invention, potato protein powder, chickpea protein powder and pea protein powder are mixed in proportion, and then 8-15 times by weight of pure water are added to mix and dissolve, and the mixture can be used.

[0008] Compared with the prior art, the present invention uses a variety of mixed plant protein powders to mix and dissolve with water, and after high-speed whipping, the liquid is aerated and foamed to become a stable and stiff foam. Flour, oil, sugar and other materials are added, and after high-temperature baking, the plant protein is denatured to form a light and soft cake base. The present invention fully solves the problem that people who are allergic to egg protein and vegetarians cannot eat Western pastry products containing egg ingredients, and avoids the health risks caused by the above-mentioned various bacteria, excessive hormones and cholesterol. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] In order to more clearly illustrate the specific implementation of the present invention or the technical solution in the prior art, the following will briefly introduce the drawings required for the specific implementation or the prior art description. In all the drawings, each element or part is not necessarily drawn according to the actual scale.

[0010] Figure 1 It is the overall preparation process diagram of the present invention;

[0011] Figure 2 This is a schematic diagram of the structure of the protein liquid before and after foaming of the present invention;

[0012] Figure 3 It is a schematic diagram of the whipping process of the present invention;

[0013] Figure 4 For the sample control of the present invention Figure 1 ;

[0014] Figure 5 For the sample control of the present invention Figure 2 ;

[0015] Figure 6 For the sample control of the present invention Figure 3 ;

[0016] Figure 7 For the sample control of the present invention Figure 4 ;

[0017] Figure 8 For the sample control of the present invention Figure 5 ; DETAILED DESCRIPTION

[0018] Example 1 like Figures 1 to 8 As shown, the present invention discloses a plant protein powder which can replace eggs in western-style pastry baking, comprising the following raw materials in parts by weight: 30-50 parts of potato protein powder, 30-40 parts of chickpea protein powder, and 20-30 parts of pea protein powder. Described potato protein powder preparation method is as follows: Step 1: Wash and peel the potatoes, cut them into pieces, and mix them with water in a ratio of 1:9, then grind them into pulp and let them stand for 1.5 hours; Step 2: adding a 0.25 mol / L NaCl aqueous solution to the mixed liquid after precipitation in step 1, stirring and extracting at 38° C. for 1.5 hours, and separating the starch; then centrifuging at 2500×g, 3° C. for 45 minutes, taking the supernatant, washing, drying and powdering, and obtaining potato protein powder particles with a fine powder mesh number of about 100 meshes and a particle size of less than 0.150 mm; The chickpea protein powder preparation method is as follows: Step 1: Wash and peel the chickpeas, mix them with water in a ratio of 1:15, and soak for 8 hours; Step 2: Add 0.3 mol / L NaCl aqueous solution to the mixed liquid in step 1, stir and extract at 40°C for 1 hour, and separate starch; then centrifuge at 3000×g and 3°C for 30 minutes to take the supernatant; then adjust the pH value to 4 with 1 mol / L HCl solution, stir at 40°C for 30 minutes and then stand for 1 hour to precipitate protein; then centrifuge at 3000×g and 3°C for 30 minutes to take the precipitate and dissolve it to adjust the pH value to 8, then wash, dry and spray powder to obtain fine powder with a mesh size of about 100 and a particle size of less than 0.150 mm. The preparation method of the pea protein powder is as follows: Step 1: Wash and peel the peas, mix with water in a ratio of 1:15, soak for 8 hours, and grind at 38°C; Step 2: Add 0.4 mol / L NaCl aqueous solution to the mixed liquid in step 1, stir and extract at 38°C for 1 hour, and separate the starch; then centrifuge at 3000×g and 3°C for 45 minutes to take the supernatant; then adjust the pH value to 4.3 with 0.7 mol / L HCl solution, stir at 38°C for 45 minutes and then stand for 2 hours to precipitate protein; then centrifuge at 3000×g and 3°C for 45 minutes, take the precipitate and dissolve it to adjust the pH value to 8.5, then wash, dry and spray to obtain fine powder with a mesh number of about 100 and a particle size of less than 0.150 mm.

[0019] Potato protein powder, chickpea protein powder and pea protein powder were mixed in proportion, and 8-15 times the weight of pure water was added to the mixture as sample A. An equal amount of egg white was used as sample B. Equal amounts of soup were added to each of them. The same equipment, time and speed were used to beat the mixture. The whipping state, whipping height and whipping specific gravity were compared, and the following experimental results were obtained.

[0020] Experiment 1: Experimental basis formula: specific gravity = (partial value / overall value) × 100% Experiment ① Take 50g of sample A and add 20g of white sugar. Beat with Philips handheld electric egg beater at high speed at gear 5 for 2 minutes and 48 seconds. Experiment ② Take 50g of sample B and add 20g of white sugar. Beat with Philips handheld electric egg beater at high speed at level 5 for 2 minutes and 48 seconds. Figure 4 (shown) Experimental results: Under the same experimental conditions, samples A and B can be whipped into fine and stable foam. They are weighed in a 75g specific gravity cup and the weights are 18.3g and 18.2g respectively. Grams. Using the specific gravity formula, the specific gravity after whipping is calculated to be 24.4% and 24.2% respectively. (See attached Figure 5 (shown) Experimental conclusion: Sample A and sample B are whipped with the same total amount, the same auxiliary materials, the same equipment, speed and time. The specific gravity of sample A and sample B is similar, and the whipping effect is the same.

[0021] Experiment 2: Experimental formula ① (Sample B): 223g egg liquid, 60g white sugar, 40g low-gluten flour grams, 40 grams of soybean oil. Experimental operation process: Add sugar to the egg mixture and beat with a Philips handheld electric whisk at high speed for 5 minutes. Add sifted cake flour and mix well with a hand mixer. Add vegetable oil and continue mixing until combined. Pour the batter into the baking pan and smooth it out. Preheat the oven to 150 degrees Celsius, spread the batter into the oven and bake for 40 minutes. Experimental formula ② (Sample A): 20.3 grams of the plant protein powder of the present invention, 202.7 grams of purified water, 60 grams of white sugar, 40 grams of low-gluten flour, and 40 grams of soybean oil. Experimental operation process: 1. Use a Joyoung food processor to stir the vegetable protein powder of the present invention and purified water into a uniform fluid, i.e., the vegetable protein liquid described above. 2. Add the vegetable protein liquid in 1 to the white sugar, and beat with a Philips handheld electric whisk at high speed at level 5 for 5 minutes. 3. Add the sifted low-gluten flour and mix evenly with a handheld mixer. 4. Add vegetable oil and continue mixing evenly. 5. Pour the batter into the baking pan and smooth it out. 6. Preheat the oven to 150 degrees Celsius, put the smoothed batter into the oven and bake for 40 minutes. Experimental results: Finished product color: Sample A is lighter in color after baking, while sample B is darker in color (see attached picture) 6. Attachment Figure 7 shown). Finished product structure: Sample A has fine structure and small pores. Sample B has coarse structure and large pores. Finished product height: Sample A and sample B are the same height (attached Figure 7 , Attachment Figure 8 shown).

[0022] Under the same formula and the same operation process, the colors of the finished products of sample A and sample B are different, but the effect on the taste and state of the pastry baking is negligible. The comparison of the organization and height of the finished products shows that the plant protein powder of the present invention can completely achieve the effect of whipping and foaming eggs and high-temperature baking denaturation after mixing with water, and can replace eggs as one of the main raw materials for pastry baking.

[0023] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A plant protein powder that can replace eggs in Western-style pastry baking, characterized in that: The raw materials include the following parts by weight: 30-50 parts of potato protein powder, 30-40 parts of chickpea protein powder, and 20-30 parts of pea protein powder. The preparation method of the potato protein powder is as follows: Step 1: Wash and peel the potatoes, cut them into pieces, and mix them with water in a ratio of 1:9, then grind them into pulp and let them stand for 1.5 hours; Step 2: adding a 0.25 mol / L NaCl aqueous solution to the mixed liquid after precipitation in step 1, stirring and extracting at 38° C. for 1.5 hours, and separating the starch; then centrifuging at 2500×g, 3° C. for 45 minutes, taking the supernatant, washing, drying and powdering, and obtaining potato protein powder particles with a fine powder mesh number of about 100 meshes and a particle size of less than 0.150 mm; The chickpea protein powder preparation method is as follows: Step 1: Wash and peel the chickpeas, mix them with water in a ratio of 1:15, and soak for 8 hours; Step 2: Add 0.3 mol / L NaCl aqueous solution to the mixed liquid in step 1, stir and extract at 40°C for 1 hour, and separate starch; then centrifuge at 3000×g and 3°C for 30 minutes to take the supernatant; then adjust the pH value to 4 with 1 mol / L HCl solution, stir at 40°C for 30 minutes and then stand for 1 hour to precipitate protein; then centrifuge at 3000×g and 3°C for 30 minutes to take the precipitate and dissolve it to adjust the pH value to 8, then wash, dry and spray powder to obtain fine powder with a mesh size of about 100 and a particle size of less than 0.150 mm. The preparation method of the pea protein powder is as follows: Step 1: Wash and peel the peas, mix with water in a ratio of 1:15, soak for 8 hours, and grind at 38°C; Step 2: Add 0.4 mol / L NaCl aqueous solution to the mixed liquid in step 1, stir and extract at 38°C for 1 hour, and separate the starch; then centrifuge at 3000×g and 3°C for 45 minutes to take the supernatant; then adjust the pH value to 4.3 with 0.7 mol / L HCl solution, stir at 38°C for 45 minutes and then stand for 2 hours to precipitate protein; then centrifuge at 3000×g and 3°C for 45 minutes, take the precipitate and dissolve it to adjust the pH value to 8.5, then wash, dry and spray to obtain fine powder with a mesh number of about 100 and a particle size of less than 0.150 mm.

2. The vegetable protein powder that can replace eggs in Western-style pastry baking according to claim 1, characterized in that: Mix potato protein powder, chickpea protein powder and pea protein powder in proportion, add 8-15 times the weight of pure water, mix and dissolve, and then use.

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