Method for preparing plant-based cheese sticks by ultrasonic combined glycosylation treatment of soybean protein isolate-glycyrrhiza polysaccharide compound

Abstract

The invention discloses a method for preparing a plant-based cheese bar by ultrasonic combined glycosylation treatment of a soybean protein isolate-glycyrrhiza polysaccharide compound, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing a mixed solution of soybean protein isolate and glycyrrhiza polysaccharide; and (2) performing ultrasonic treatment, performing glycosylation modification, and freeze-drying the mixed solution to prepare powder. And (3) adding the compound powder and other auxiliary materials into the plant milk, homogenizing, degassing, canning and forming to obtain the cheese bar with higher nutrition. The method for modifying the plant-based cheese rod by combining ultrasonic treatment with glycosylation can meet the requirements of the market on diversified and high-quality plant-based products, provides more choices for consumers, and has a wide market prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a plant-based cheese stick by treating a soy protein isolate-licorice polysaccharide complex through ultrasonic combined glycosylation. Background Art

[0002] As an innovative plant-based product, plant-based cheese sticks have gradually become a powerful alternative to traditional cheese sticks with their high-quality plant-based protein, low cholesterol, and low saturated fat, and have gained widespread attention and love from consumers.

[0003] However, there is still a large gap between the product quality of plant-based cheese sticks and traditional cheese sticks. From the perspective of sensory characteristics, rough taste, uneven texture, lack of elasticity and toughness are common problems, making it difficult to provide a delicate, smooth taste and good chewing feeling similar to traditional cheese sticks. In terms of flavor, plant-based cheese sticks often cannot effectively cover up the peculiar smell of the plant raw materials themselves, such as beany smell, and it is difficult to create the rich and mellow flavor of traditional cheese sticks, which greatly affects consumers' eating experience.

[0004] Plant-based cheese sticks also face severe challenges in terms of product stability. During production, storage and transportation, affected by environmental factors such as temperature and humidity, they are prone to water separation, stratification, hardness changes, etc., which lead to product quality deterioration and shortened shelf life. This not only increases the production costs of enterprises, but also limits the market promotion and sales scope of products.

[0005] From the perspective of raw materials, plant protein is the main protein source for plant-based cheese bars. Although it is rich in protein, it has shortcomings in functional properties. Its solubility, emulsification and gelation properties are difficult to meet the production requirements of high-quality cheese bars under normal conditions, making it difficult for the product to achieve the ideal structure and texture.

[0006] Therefore, developing an innovative preparation technology to compound soy protein isolate with licorice polysaccharide, effectively modifying it by ultrasonic treatment and glycosylation treatment, enhancing the synergistic effect of the two, and comprehensively improving the quality, stability and nutritional properties of plant-based cheese sticks has become a key issue to be tackled in the field of plant-based foods. It is based on this background that the present invention proposes a method for preparing a plant-based cheese stick of an ultrasonically combined glycosylation-modified soy protein isolate-licorice polysaccharide complex, aiming to fill the gap in the prior art and promote the high-quality development of the plant-based cheese stick industry. Summary of the invention

[0007] The purpose of the present invention is to provide a method for preparing a plant-based cheese stick by treating a soy protein isolate-licorice polysaccharide complex through ultrasonic combined glycosylation.

[0008] The present invention provides a method for preparing a plant-based cheese stick by ultrasonically combining glycosylation treatment of a soy protein isolate-licorice polysaccharide complex, wherein the method comprises the following steps: 1. subjecting a mixed solution of soy protein isolate and licorice polysaccharide to ultrasonic treatment, and then subjecting the mixed solution to glycosylation reaction, and drying and powdering. 2. then adding plant oil, composite powder, coagulant and sweetener to plant milk. 3. homogenizing, degassing, canning and molding to obtain a cheese stick.

[0009] It is further defined that the preparation of the mixed solution of soy protein isolate and glycyrrhiza polysaccharide is as follows: soy protein isolate and glycyrrhiza polysaccharide are respectively dissolved in deionized water to prepare a protein solution and a polysaccharide solution with a protein concentration of 30 mg / ml and a polysaccharide concentration of 10 mg / ml, respectively, and the mixed solutions are obtained according to different volume ratios (2:1, 1:1, 1:2), and the pH of the mixed solution is adjusted to 8.0.

[0010] Further defined, the reaction conditions of the ultrasonic treatment are: 0-30 min at a temperature of 4° C. and an ultrasonic power of 200-400 W. The conditions of the glycosylation reaction are: a temperature of 60° C. and a reaction time of 1-3 h.

[0011] It is further defined that the raw material ratios for preparing the plant-based cheese sticks by ultrasonically combined glycosylation treatment of the soy protein isolate and licorice polysaccharide complex are as follows: 65-70g of plant milk, 5-10g of vegetable oil, 8-13g of soy protein isolate and licorice polysaccharide complex powder, 0.5-2g of coagulant, and 1-5g of sweetener.

[0012] It is further defined that the plant milk is selected from one or a combination of oat milk, almond milk or soy milk.

[0013] It is further defined that the vegetable oil is selected from one or a combination of sunflower oil, coconut oil, peanut oil or soybean oil.

[0014] It is further defined that the solidifying agent is selected from one or a combination of agar or carrageenan.

[0015] It is further defined that the sweetener is selected from one or a combination of xylitol, erythritol and xylo-oligosaccharide.

[0016] It is further defined that the cheese sticks can be obtained by homogenizing (homogenizing pressure is 40 MPa), degassing (degassing for 20 minutes at a vacuum degree of 0.08-0.1 MPa), canning and molding.

[0017] The invention provides a cheese stick obtained by the method.

[0018] Beneficial effects: The present invention prepares plant-based cheese sticks by ultrasonically combining glycosylation with soy protein isolate-licorice polysaccharide complexes, which has many significant beneficial effects. In terms of taste and texture, the unique modification technology promotes the deep combination of soy protein isolate and licorice polysaccharide to construct an orderly and stable structure, making the cheese sticks delicate and smooth in taste, elastic and tough when chewing, perfectly solving the problem of rough texture of traditional products, and greatly improving the eating experience. In terms of flavor, glycosylation triggers the Maillard reaction, generates rich flavor substances, effectively eliminates the bad smell of plant raw materials, adds attractive baking and caramel aroma, and has a rich and mellow flavor, which is highly close to consumers' flavor requirements for cheese sticks. From the perspective of stability, the modified complex plays a role in stabilizing the skeleton, effectively inhibiting water precipitation and stratification. The product can maintain a good shape and texture under different environments, the speed of quality deterioration is slowed down, the shelf life is significantly extended, and the production and sales risks of enterprises are reduced. In addition, the process adopted by the patent is green and environmentally friendly, ultrasound accelerates the reaction, shortens the production cycle, promotes technological innovation and sustainable development in the plant-based food industry, enhances the market competitiveness of products, and meets consumers' demand for healthy and high-quality food. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 is a flow chart;

[0020] Figure 2 Preparation of sensory evaluation radar chart of plant-based cheese sticks for soy protein isolate and licorice polysaccharide complex. Specific embodiments

[0021] Embodiment 1

[0022] Reference Figure 1 , the soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 1:1 to obtain a soy protein isolate-licorice polysaccharide mixed solution. The mixed solution was ultrasonically treated for 30 minutes at pH 8.0, temperature of 4°C and ultrasonic power of 400W. Then, the mixed solution was glycosylated for 2 hours at a temperature of 60°C. After standing at 4°C overnight, the soy protein isolate-licorice polysaccharide complex powder was obtained by freeze drying. Subsequently, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added, and stirred at room temperature for 3 hours. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, the homogenization pressure was 40MPa, and the homogenization times were 3 times. The homogenized mixture was degassed by vacuum degassing method at a vacuum degree of 0.08-0.1MPa for 20 minutes. The degassed mixture is filled into a special cheese stick mold while hot, and the filling temperature is maintained at 40-60° C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick.

[0023] Embodiment 2

[0024] Reference Figure 1 , the soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 2:1 to obtain a soy protein isolate-licorice polysaccharide mixed solution. The mixed solution was ultrasonically treated for 30 minutes at pH 8.0, temperature 4°C and ultrasonic power 400W. Then, the mixed solution was glycosylated for 2 hours at a temperature of 60°C. After standing at 4°C overnight, the soy protein isolate-licorice polysaccharide complex powder was obtained by freeze drying. Subsequently, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added, and stirred at room temperature for 3 hours. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, with a homogenization pressure of 40MPa and 3 times of homogenization. The homogenized mixture was degassed by vacuum degassing for 20 minutes at a vacuum degree of 0.08-0.1MPa. The degassed mixture is filled into a special cheese stick mold while hot, and the filling temperature is maintained at 40-60° C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick.

[0025] Embodiment 3

[0026] Reference Figure 1 , the soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 1:2 to obtain a soy protein isolate-licorice polysaccharide mixed solution. The mixed solution was ultrasonically treated for 30 minutes at pH 8.0, temperature 4°C and ultrasonic power 400W. Then, the mixed solution was glycosylated for 2 hours at a temperature of 60°C. After standing at 4°C overnight, the soy protein isolate-licorice polysaccharide complex powder was obtained by freeze drying. Subsequently, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added, and stirred at room temperature for 3 hours. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, the homogenization pressure was 40MPa, and the homogenization times were 3 times. The homogenized mixture was degassed by vacuum degassing method at a vacuum degree of 0.08-0.1MPa for 20 minutes. The degassed mixture is filled into a special cheese stick mold while hot, and the filling temperature is maintained at 40-60° C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick.

[0027] Embodiment 4

[0028] Reference Figure 1, the soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 1:1 to obtain a soy protein isolate-licorice polysaccharide mixed solution. The mixed solution was ultrasonically treated for 30 minutes at pH 8.0, temperature of 4°C and ultrasonic power of 400W. Then, the mixed solution was glycosylated for 3 hours at a temperature of 60°C. After standing at 4°C overnight, the soy protein isolate-licorice polysaccharide complex powder was obtained by freeze drying. Subsequently, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added, and stirred at room temperature for 3 hours. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, the homogenization pressure was 40MPa, and the homogenization times were 3 times. The homogenized mixture was degassed by vacuum degassing method at a vacuum degree of 0.08-0.1MPa for 20 minutes. The degassed mixture is filled into a special cheese stick mold while hot, and the filling temperature is maintained at 40-60° C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick.

[0029] Embodiment 5

[0030] Reference Figure 1 , the soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 2:1 to obtain a soy protein isolate-licorice polysaccharide mixed solution. The mixed solution was ultrasonically treated for 30 minutes at pH 8.0, 4°C and 400W ultrasonic power. Then, the mixed solution was glycosylated for 3 hours at 60°C. After standing at 4°C overnight, the soy protein isolate-licorice polysaccharide complex powder was obtained by freeze drying. Subsequently, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added and stirred at room temperature for 3 hours. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, with a homogenization pressure of 40MPa and 3 times of homogenization. The homogenized mixture was degassed by vacuum degassing for 20 minutes at a vacuum degree of 0.08-0.1MPa. The degassed mixture is filled into a special cheese stick mold while hot, and the filling temperature is maintained at 40-60° C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick.

[0031] Embodiment 6

[0032] Reference Figure 1, the soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 1:2 to obtain a soy protein isolate-licorice polysaccharide mixed solution. The mixed solution was ultrasonically treated for 30 minutes at pH 8.0, temperature of 4°C and ultrasonic power of 400W. Then, the mixed solution was glycosylated for 3 hours at a temperature of 60°C. After standing at 4°C overnight, the soy protein isolate-licorice polysaccharide complex powder was obtained by freeze drying. Subsequently, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added, and stirred at room temperature for 3 hours. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, the homogenization pressure was 40MPa, and the homogenization times were 3 times. The homogenized mixture was degassed by vacuum degassing method at a vacuum degree of 0.08-0.1MPa for 20 minutes. The degassed mixture is filled into a special cheese stick mold while hot, and the filling temperature is maintained at 40-60° C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick.

[0033] Comparative Example

[0034] The soy protein isolate solution and the licorice polysaccharide solution were mixed in a volume ratio of 1:1 to obtain a mixed solution of soy protein isolate and licorice polysaccharide. Adjust the pH to 8.0, stir thoroughly, and let stand overnight at 4°C, and obtain the soy protein isolate-licorice polysaccharide complex powder by freeze drying. Then, 75g of oat milk was added to the heating container, and 10g of coconut oil was added at the same time, heated and stirred to completely dissolve, and then 10g of complex powder, 1.5g of agar and 3.5g of xylitol were added, and stirred at room temperature for 3h. The prepared plant-based cheese stick mixture was homogenized by a high-pressure homogenizer, with a homogenization pressure of 40MPa and 3 homogenization times. The homogenized mixture was degassed by vacuum degassing for 20min at a vacuum degree of 0.08-0.1MPa. The degassed mixture was filled into a special mold for cheese sticks while hot, and the filling temperature was maintained at 40-60°C. After filling, the mold is placed in a refrigerator and refrigerated at 4-8° C. for 4 hours to obtain a plant-based cheese stick that has not been treated with ultrasound and glycosylation.

Claims

1. A method for preparing plant-based cheese sticks by ultrasonically combining glycosylation treatment of a soy protein isolate-licorice polysaccharide complex, characterized in that: The method comprises the following steps: 1) subjecting a mixed solution of soy protein isolate and licorice polysaccharide to ultrasonic treatment, and then subjecting the mixed solution to saccharification reaction and drying and powdering. 2) then adding vegetable oil, composite powder, coagulant and sweetener to the vegetable milk. 3) homogenizing, degassing, canning and molding to obtain cheese sticks.

2. The method according to claim 1, characterized in that: The preparation of the soy protein isolate and glycyrrhiza polysaccharide mixed solution is as follows: the soy protein isolate and glycyrrhiza polysaccharide are dissolved in deionized water to prepare a protein solution and a polysaccharide solution with a protein concentration of 30 mg / ml and a polysaccharide concentration of 10 mg / ml, respectively; the soy protein isolate and glycyrrhiza polysaccharide are mixed in different volume ratios (2:1, 1:1, 1:2) to obtain a soy protein isolate-glycyrrhiza polysaccharide mixed solution; and the pH of the mixed solution is adjusted to 8.

0.

3. The method according to claim 1, characterized in that The reaction conditions of the ultrasonic treatment are: 0-30 min at a temperature of 4° C. and an ultrasonic power of 200-400 W. The conditions of the glycosylation reaction are: a temperature of 60° C. and a reaction time of 1-3 h. The treated mixed solution is freeze-dried to powder.

4. The method according to claim 1, characterized in that: The raw material ratio of the plant-based cheese stick prepared by ultrasonically combined glycosylation treatment of the soy protein isolate-licorice polysaccharide complex is as follows: 65-75g of plant milk, 5-10g of plant oil, 8-13g of soy protein isolate and licorice polysaccharide complex powder, 0.5-2g of coagulant, and 1-5g of sweetener.

5. The method according to claim 1, characterized in that The plant milk is selected from oat milk, almond milk or soybean milk or a combination thereof.

6. The method according to claim 1, characterized in that The vegetable oil is selected from one of sunflower oil, coconut oil, peanut oil and soybean oil or a combination thereof.

7. The method according to claim 1, characterized in that The solidifying agent is selected from agar or carrageenan or a combination thereof.

8. The method according to claim 1, characterized in that: The sweetener is selected from one or a combination of xylitol, erythritol and xylo-oligosaccharide.

9. The method according to claim 1, characterized in that: The cheese sticks can be obtained through homogenization (homogenization pressure is 40MPa), degassing (degassing for 20min at a vacuum degree of 0.08-0.1MPa), canning and molding.

10. A plant-based cheese stick prepared by treating the soy protein isolate-licorice polysaccharide complex obtained by the method according to any one of claims 1 to 9 through ultrasonic combined glycosylation.

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