Method for preparing plant-based salad dressing from soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol compound

Abstract

The invention discloses a method for preparing plant-based salad dressing by using a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol compound, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing soybean protein fibrils; (2) preparing a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol compound; and (3) preparing the plant-based salad dressing. According to the invention, the functions and nutritional characteristics of the soybean protein fibril, the water-soluble soybean polysaccharide and the tea polyphenol are fully exerted, the influence of cholesterol and other components in traditional salad dressing on human health is effectively reduced, and the salad dressing is endowed with certain health benefits of reducing blood fat and blood sugar and promoting intestinal peristalsis. Besides, by utilizing the antibacterial activity of the soybean polysaccharide and the tea polyphenol, the storage time of the salad dressing is prolonged, and the use of food additives is reduced. The implementation of the invention provides a new thought for development and utilization of novel plant-based food.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a plant-based salad dressing by utilizing a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenols complex. Background Art

[0002] Soybean is an important food crop in my country, with a large planting area and high yield. It is rich in protein, rich in 9 essential amino acids for the human body, and has a nutritional value close to that of animal protein. It also has a low cholesterol content, which can effectively reduce the risk of cardiovascular and cerebrovascular diseases such as hyperlipidemia and hypertension. In addition, soy protein does not have the problems of excessive hormones or carrying pathogenic bacteria that may appear in animal protein, so it has broad application prospects in the food field. Soy protein also has good emulsifying and foaming properties, and is often added to food to improve the sensory quality of food.

[0003] Soy protein fiber is the product of soy protein under acid-heat treatment. Compared with pure protein, it has more stable physical and chemical properties. In addition, because there are multiple functional groups exposed on the surface of soy protein fibrils, it has better binding ability with substances.

[0004] Water-soluble soybean polysaccharides are polysaccharides extracted from soybean cotyledons. They have certain antibacterial and lipid-lowering properties. They can also be used in the food industry as emulsifiers, thickeners, and adhesives. It is worth noting that soybean dregs contain nearly 30% of water-soluble soybean polysaccharides. Therefore, the application of water-soluble soybean polysaccharides can also effectively solve the environmental problems caused by soybean dregs treatment.

[0005] Tea polyphenols, as a widely used polyphenolic substance, has many physiological functions that are beneficial to the human body, such as lowering blood pressure, lowering blood lipids, anti-tumor and enhancing immunity. Its antibacterial mechanism is that it can destroy the integrity of microbial cell membranes and cause cytoplasm loss, so it is often used as an antibacterial agent.

[0006] The composite fat substitute made of these three ingredients can replace egg yolk in salad dressing, which can effectively reduce the cholesterol and fat content in salad dressing. This compound not only retains the original functional properties of each component, such as anti-inflammatory, anti-tumor, and promoting intestinal peristalsis, but also improves the emulsification properties, foaming properties, solubility, antibacterial properties, and blood sugar and blood lipid lowering capabilities of the compound through synergistic effects.

[0007] Therefore, the preparation of soy protein fibrils-water-soluble soy polysaccharides-tea polyphenols composite fat substitute can give full play to the functional characteristics of soy protein fibrils, water-soluble soy polysaccharides, and tea polyphenols, while reducing the fat and cholesterol content in salad dressings and increasing their nutritional components. Compared with traditional commercial salad dressings, plant-based salad dressings are healthier. The present invention conforms to the general trend of "Healthy China 2030" and improves the further development and application of soy protein in the food industry. Summary of the invention

[0008] The purpose of the present invention is to provide a method for preparing plant-based salad dressing by utilizing soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenols complex.

[0009] The invention provides a method for preparing a plant-based salad dressing by utilizing a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol complex, which is characterized in that the method comprises the following steps: extracting soybean protein isolate by an acid precipitation and alkali dissolution method, then preparing soybean protein fibrils, adding a certain amount of water-soluble soybean polysaccharides and tea polyphenols thereto, and stirring to form a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol complex; mixing the complex with sucrose and salt, adding olive oil to the mixture three times, and homogenizing at a low speed; adding white vinegar and lemon juice to the emulsion and homogenizing at a high speed to obtain a plant-based salad dressing.

[0010] It is further defined that the method for preparing soybean protein fibrils is as follows: a 30 mg / mL soybean protein isolate solution is prepared using deionized water as a solvent, the pH is adjusted to 2.0, and magnetic stirring is continued for 2 hours at room temperature to achieve full dissolution, and then the solution is transferred to a 4°C environment for 12 hours of low-temperature hydration treatment; after separation by ultracentrifugation (4°C, 90,000×g, 25min), the supernatant is collected and placed in an 85°C constant temperature oil bath for continuous heat induction for 24 hours to promote fibril formation; after cooling, it is neutralized to pH 7.0 to obtain soybean protein fibrils, and finally packaged and stored in a 4°C refrigerator for standby use.

[0011] It is further defined that the concentration of the water-soluble soybean polysaccharide solution is 50-80 mg / mL.

[0012] It is further defined that the volume ratio of the soybean protein fibril solution to the water-soluble soybean polysaccharide solution is 9:1, 8:2, or 7:3.

[0013] It is further defined that the added amount of the tea polyphenols is 0.05-0.3 mg / mL.

[0014] It is further defined that the stirring time for forming the soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol complex is 2 hours.

[0015] It is further defined that the amount of olive oil added is 40%-50% (v / v), the amount of the complex added is 40%-50% (v / v), the amount of sucrose added is 2%-5% (w / v), the amount of salt added is 1%-3% (w / v), the amount of white vinegar added is 1%-3% (v / v), and the amount of lemon juice added is 1%-3% (v / v).

[0016] It is further defined that the low-speed homogenization condition is: 3000r / min, 1-3min; the high-speed homogenization condition is: 10000r / min, 3min.

[0017] The invention provides a plant-based salad dressing obtained by the method.

[0018] Beneficial Effects

[0019] Traditional salad dressing is mainly composed of egg yolk, vegetable oil, water, sucrose, vinegar, salt and seasoning, and is widely popular because of its bright color and delicious taste. However, the high cholesterol content and overall high calorie characteristics of egg yolk make it easy to cause obesity when consumed for a long time, and increase the risk of cardiovascular and cerebrovascular diseases such as hypertension and hyperlipidemia, posing a potential threat to the health of consumers. Therefore, the development of low-fat and healthy plant-based salad dressing has become an important development direction of the food industry. The plant-based salad dressing prepared by soy protein fibril-water-soluble soy polysaccharide-tea polyphenol complex not only simulates the sensory experience of commercial salad dressing, but also has certain antibacterial properties due to the addition of tea polyphenols, and has better storage stability. Tea polyphenols also have certain anti-inflammatory, anti-tumor, hypoglycemic, hypolipidemic and other effects. The plant-based salad dressing of the present invention significantly improves its health value and storage performance while maintaining the excellent sensory quality of traditional salad dressing. It is a new type of food that is both delicious and healthy, and is expected to become an ideal substitute for traditional salad dressing. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 For the flow chart. Specific embodiments

[0021] Example 1.

[0022] Reference Figure 1, a 30 mg / mL soy protein isolate solution was prepared with deionized water as the solvent, and after the pH was adjusted to 2.0, magnetic stirring was continued for 2 hours at room temperature to achieve full dissolution. The solution was then transferred to a 4°C environment for 12 hours of low-temperature hydration treatment. After separation by ultracentrifugation (4°C, 90,000×g, 25min), the supernatant was collected and placed in a constant temperature water bath at 85°C for continuous heat induction for 24 hours to promote fibril formation. The final product was neutralized to pH 7.0 after natural cooling to obtain soy protein fibrils, which were finally packaged and stored in a 4°C refrigerator for use. 5 g of water-soluble soybean polysaccharide was dissolved in 100 mL of distilled water to prepare a water-soluble soybean polysaccharide solution with a concentration of 50 mg / mL. The prepared soy protein fibril solution and water-soluble soy polysaccharide solution are mixed in a ratio of 9:1 to form a composite liquid. Take an appropriate amount of the composite liquid, add tea polyphenols to the composite liquid to make the tea polyphenol concentration 0.15 mg / mL, and stir for 2 hours to form a soy protein fibril-water-soluble soy polysaccharide-tea polyphenol complex. Take 50% of the complex (v / v), add 5% (w / v) sucrose and 2% (w / v) salt to mix. Add 40% (v / v) olive oil to the mixture three times, emulsify in a high-speed stirring emulsifier, each emulsification condition is 3000r / min, 2min, add 2% (v / v) white vinegar and 1% (v / v) lemon juice to the obtained emulsion, and homogenize in a homogenizer, and the homogenization condition is 10000r / min, 3min.

[0023] Example 2.

[0024] Reference Figure 1, a 30 mg / mL soy protein isolate solution was prepared with deionized water as the solvent, and after the pH was adjusted to 2.0, magnetic stirring was continued for 2 hours at room temperature to achieve full dissolution. The solution was then transferred to a 4°C environment for 12 hours of low-temperature hydration treatment. After separation by ultracentrifugation (4°C, 90,000×g, 25min), the supernatant was collected and placed in a constant temperature water bath at 85°C for continuous heat induction for 24 hours to promote fibril formation. The final product was neutralized to pH 7.0 after natural cooling to obtain soy protein fibrils, which were finally packaged and stored in a 4°C refrigerator for use. 5 g of water-soluble soybean polysaccharide was dissolved in 100 mL of distilled water to prepare a water-soluble soybean polysaccharide solution with a concentration of 50 mg / mL. The prepared soy protein fibril solution and the water-soluble soy polysaccharide solution were mixed in a ratio of 8:2 to form a composite liquid. An appropriate amount of the composite liquid was taken, tea polyphenols were added to the composite liquid to make the tea polyphenol concentration 0.15 mg / mL, and stirred for 2 hours to form a soy protein fibril-water-soluble soy polysaccharide-tea polyphenol complex. 50% of the complex (v / v) was taken, and 5% (w / v) sucrose and 2% (w / v) salt were added to mix. 40% (v / v) olive oil was added to the mixture three times, and emulsified in a high-speed stirring emulsifier, each emulsification condition was 3000r / min, 2min, and 2% (v / v) white vinegar and 1% (v / v) lemon juice were added to the obtained emulsion, and homogenized in a homogenizer, and the homogenization condition was 10000r / min, 3min.

[0025] Example 3.

[0026] Reference Figure 1, a 30 mg / mL soy protein isolate solution was prepared with deionized water as the solvent, and after the pH was adjusted to 2.0, magnetic stirring was continued for 2 hours at room temperature to achieve full dissolution. The solution was then transferred to a 4°C environment for 12 hours of low-temperature hydration treatment. After separation by ultracentrifugation (4°C, 90,000×g, 25min), the supernatant was collected and placed in a constant temperature water bath at 85°C for continuous heat induction for 24 hours to promote fibril formation. The final product was neutralized to pH 7.0 after natural cooling to obtain soy protein fibrils, which were finally packaged and stored in a 4°C refrigerator for use. 5 g of water-soluble soybean polysaccharide was dissolved in 100 mL of distilled water to prepare a water-soluble soybean polysaccharide solution with a concentration of 50 mg / mL. The prepared soy protein fibril solution and the water-soluble soy polysaccharide solution are mixed in a ratio of 7:3 to form a composite liquid. Take an appropriate amount of the composite liquid, add tea polyphenols to the composite liquid to make the tea polyphenol concentration 0.15 mg / mL, and stir for 2 hours to form a soy protein fibril-water-soluble soy polysaccharide-tea polyphenol complex. Take 50% of the complex (v / v), add 5% (w / v) sucrose and 2% (w / v) salt to mix. Add 40% (v / v) olive oil to the mixture three times, emulsify in a high-speed stirring emulsifier, each emulsification condition is 3000r / min, 2min, add 2% (v / v) white vinegar and 1% (v / v) lemon juice to the obtained emulsion, and homogenize in a homogenizer, and the homogenization condition is 10000r / min, 3min.

[0027] Example 4.

[0028] Reference Figure 1, a 30 mg / mL soy protein isolate solution was prepared with deionized water as the solvent, and after the pH was adjusted to 2.0, magnetic stirring was continued for 2 hours at room temperature to achieve full dissolution. The solution was then transferred to a 4°C environment for 12 hours of low-temperature hydration treatment. After separation by ultracentrifugation (4°C, 90,000×g, 25min), the supernatant was collected and placed in a constant temperature water bath at 85°C for continuous heat induction for 24 hours to promote fibril formation. The final product was neutralized to pH 7.0 after natural cooling to obtain soy protein fibrils, which were finally packaged and stored in a 4°C refrigerator for use. 5 g of water-soluble soybean polysaccharide was dissolved in 100 mL of distilled water to prepare a water-soluble soybean polysaccharide solution with a concentration of 50 mg / mL. The prepared soy protein fibril solution and the water-soluble soy polysaccharide solution are mixed in a ratio of 7:3 to form a composite liquid. Take an appropriate amount of the composite liquid, add tea polyphenols to the composite liquid to make the tea polyphenol concentration 0.15 mg / mL, and stir for 2 hours to form a soy protein fibril-water-soluble soy polysaccharide-tea polyphenol complex. Take 45% of the complex (v / v), add 5% (w / v) sucrose and 2% (w / v) salt to mix. Add 45% (v / v) olive oil to the mixture three times, emulsify in a high-speed stirring emulsifier, each emulsification condition is 3000r / min, 2min, add 2% (v / v) white vinegar and 1% (v / v) lemon juice to the obtained emulsion, and homogenize in a homogenizer, and the homogenization condition is 10000r / min, 3min.

[0029] Example 5.

[0030] Reference Figure 1, a 30 mg / mL soy protein isolate solution was prepared with deionized water as the solvent, and after the pH was adjusted to 2.0, magnetic stirring was continued for 2 hours at room temperature to achieve full dissolution. The solution was then transferred to a 4°C environment for 12 hours of low-temperature hydration treatment. After separation by ultracentrifugation (4°C, 90,000×g, 25min), the supernatant was collected and placed in a constant temperature water bath at 85°C for continuous heat induction for 24 hours to promote fibril formation. The final product was neutralized to pH 7.0 after natural cooling to obtain soy protein fibrils, which were finally packaged and stored in a 4°C refrigerator for use. 5 g of water-soluble soybean polysaccharide was dissolved in 100 mL of distilled water to prepare a water-soluble soybean polysaccharide solution with a concentration of 50 mg / mL. The prepared soy protein fibril solution and the water-soluble soy polysaccharide solution are mixed in a ratio of 7:3 to form a composite liquid. Take an appropriate amount of the composite liquid, add tea polyphenols to the composite liquid to make the tea polyphenol concentration 0.15 mg / mL, and stir for 2 hours to form a soy protein fibril-water-soluble soy polysaccharide-tea polyphenol complex. Take 40% of the complex (v / v), add 5% (w / v) sucrose and 2% (w / v) salt to mix. Add 50% (v / v) olive oil to the mixture three times, emulsify in a high-speed stirring emulsifier, each emulsification condition is 3000r / min, 2min, add 2% (v / v) white vinegar and 1% (v / v) lemon juice to the obtained emulsion, and homogenize in a homogenizer, and the homogenization condition is 10000r / min, 3min.

Claims

1. A method for preparing a plant-based salad dressing using a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenols complex, characterized in that: The method comprises the following steps: extracting soybean protein isolate by acid precipitation and alkali dissolution method, preparing soybean protein fibrils, adding a certain amount of water-soluble soybean polysaccharides and tea polyphenols therein, stirring to form a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenols complex; mixing the complex with sucrose and salt, adding olive oil to the mixture three times, and homogenizing at a low speed; adding white vinegar and lemon juice to the emulsion, and homogenizing at a high speed to obtain a plant-based salad dressing.

2. The method according to claim 1, characterized in that The method for preparing soybean protein fibrils comprises: preparing a 30 mg / mL soybean protein isolate solution with deionized water as a solvent, adjusting the pH to 2.0, continuously stirring the solution with magnetic force for 2 hours at room temperature to achieve full dissolution, and then transferring the solution to a 4°C environment for 12 hours of low-temperature hydration treatment; separating the solution by ultracentrifugation (4°C, 90,000×g, 25 minutes), collecting the supernatant and placing it in an 85°C constant temperature oil bath for continuous heat induction for 24 hours to promote fibril formation; neutralizing the solution to pH 7.0 after cooling to obtain soybean protein fibrils, and finally packaging and storing the solution in a 4°C refrigerator for standby use.

3. The method according to claim 1, characterized in that The concentration of the water-soluble soybean polysaccharide solution is 50-80 mg / mL.

4. The method according to claim 1, characterized in that: The volume ratio of the soybean protein fibril solution to the water-soluble soybean polysaccharide solution is 9:1, 8:2, or 7:

3.

5. The method according to claim 1, characterized in that The added amount of the tea polyphenols is 0.05-0.3 mg / mL.

6. The method according to claim 1, characterized in that The stirring time for forming the soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol complex is 2 hours.

7. The method according to claim 1, characterized in that The added amount of olive oil is 40%-50% (v / v), the added amount of the complex is 40%-50% (v / v), the added amount of sucrose is 2%-5% (w / v), the added amount of salt is 1%-3% (w / v), the added amount of white vinegar is 1%-3% (v / v), and the added amount of lemon juice is 1%-3% (v / v).

8. The method according to claim 1, characterized in that: The low-speed homogenization condition is: 3000r / min, 1-3min; the high-speed homogenization condition is: 10000r / min, 3min.

9. The nutritious and healthy plant-based salad dressing obtained by the method according to any one of claims 1 to 8.

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