Plant protein solid composition as well as preparation method and application thereof

Abstract

The invention provides a vegetable protein solid composition as well as a preparation method and application thereof, and belongs to the technical field of food processing. The solid beverage disclosed by the invention is prepared from the following components in parts by weight: 20 to 25 parts of virgin vegetable oil, 1.5 to 2.5 parts of an emulsifying agent, 3.0 to 4.0 parts of vegetable protein, 0.05 to 0.15 part of a thickening agent, 1.5 to 2.5 parts of phosphate, 0.2 to 0.4 part of an anti-caking agent and 65 to 74 parts of resistant dextrin, the weight part of the resistant dextrin is calculated according to the solid content of the resistant dextrin. The virgin coconut oil is used in the solid beverage, the taste and flavor are rich, trans-fatty acid is not contained, the resistant dextrin is added to serve as a main wall material of the capsule technology, the resistant dextrin belongs to one of soluble dietary fibers and is low in sweetness and energy, and the sugar content of the solid beverage is reduced through matched use of the resistant dextrin and the soluble dietary fibers. Meanwhile, the protein content of the product is increased by using the plant protein, and the plant protein solid composition is comprehensive in nutrition.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a plant protein solid composition and a preparation method and application thereof. Background Art

[0002] Solid beverages refer to solid products made from sugar, milk or dairy products, eggs or egg products, fruit juice or edible plant extracts as the main raw materials, with appropriate amounts of auxiliary materials or food additives added. The water content of each 100 grams of solid products is not more than 5 grams.

[0003] Solid beverages are solid products made from food raw materials, food additives, etc. in powder, granular or block form for mixing or brewing. Hydrogenated vegetable oil and other fats are added to solid beverages, and hydrogenated vegetable oil may produce trans fatty acids during the hydrogenation process. This fatty acid is not good for human health. In addition, hydrogenated vegetable oil has a high melting point and slow metabolism, which may cause cardiovascular disease and other health problems. It is very necessary to develop a solid beverage that does not add hydrogenated vegetable oil, does not contain trans fatty acids, is low in sugar, has some functionality and tastes good. Summary of the invention

[0004] In view of this, the present invention provides a plant protein solid composition and a preparation method and application thereof, so that the prepared plant protein solid composition is healthier and meets consumers' demands for health and deliciousness.

[0005] In order to solve the above problems, the present invention provides the following technical solutions: The present invention provides a plant protein solid composition, comprising the following components in parts by weight: 20-25 parts of virgin vegetable oil, 1.5-2.5 parts of emulsifier, 3.0-4.0 parts of vegetable protein, 0.05-0.15 parts of thickener, 1.5-2.5 parts of phosphate, 0.2-0.4 parts of anti-caking agent and 65-74 parts of resistant dextrin; the weight parts of the resistant dextrin are calculated based on the solid content of the resistant dextrin; the virgin vegetable oil includes virgin coconut oil; the vegetable protein includes soy protein isolate.

[0006] Preferably, the emulsifier comprises glyceryl monocaprylate and / or Span 60.

[0007] Preferably, the thickener includes one or more of sodium carboxymethyl cellulose, guar gum and xanthan gum; the phosphate includes one or more of dipotassium hydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate and pyrophosphate.

[0008] The present invention provides a method for preparing the plant protein solid composition described in the above technical solution, comprising: emulsifying the virgin vegetable oil and an emulsifier to obtain emulsified oil; The vegetable protein, phosphate, thickener and water are mixed to obtain a mixed material; Shearing and homogenizing the resistant dextrin, the emulsified oil and the mixed material to obtain a homogenous material; The homogenized material is dried and then mixed with an anti-caking agent to obtain a solid vegetable protein composition.

[0009] Preferably, the emulsification temperature is 78-82°C.

[0010] Preferably, the shearing temperature is 64-68° C., the time is 30-35 min, and the frequency is 45-50 Hz.

[0011] Preferred ， The homogenizer includes a first homogenizer and a second homogenizer; the pressure of the first homogenizer is 220-260 bar, and the pressure of the second homogenizer is 180-220 bar.

[0012] Preferably, the preparation method uses a preparation device for a solid vegetable protein composition, the preparation device comprising an ejector, a flash evaporator, a stirring tank, an emulsifying tank, a shear tank, a homogenizing tank and at least one homogenizer, the stirring tank is used for the first mixing, the first outlet of the stirring tank is connected to the inlet of the ejector through a pipeline, the outlet of the ejector is connected to the inlet of the flash evaporator through a pipeline, the outlet of the flash evaporator is connected to the first inlet of the stirring tank through a pipeline, the second outlet of the stirring tank is connected to the first inlet of the shear tank through a pipeline, the emulsifying tank is used to emulsify oil, and the outlet of the emulsifying tank is connected to the second inlet of the shear tank through a pipeline, the first outlet of the shear tank is connected to the inlet of the homogenizing tank through a pipeline, the second outlet of the shear tank is connected to the second inlet of the stirring tank through a pipeline, the outlet of the homogenizing tank is connected to at least one of the homogenizers through a pipeline, each pipeline is equipped with a discharge pump, and each pipeline is equipped with a valve.

[0013] Preferably, there are two homogenizers, and the outlet of the homogenizing tank can be connected to any one of the homogenizers, and the outlet of one of the homogenizers is connected to the inlet of the other homogenizer through a pipeline, and a valve is installed on the pipeline.

[0014] Preferably, the outer wall of the shear tank is provided with a jacket, the jacket is used to pass a temperature regulating medium, and the jacket is provided with a medium inlet and a medium outlet.

[0015] The present invention provides the use of the plant protein solid composition described in the above technical solution or the plant protein solid composition prepared by the preparation method described in the above technical solution in preparing beverages.

[0016] Beneficial effects of the present invention: The present invention provides a plant protein solid composition, comprising the following components in parts by weight: 20-25 parts of virgin vegetable oil, 1.5-2.5 parts of emulsifier, 3.0-4.0 parts of plant protein, 0.05-0.15 parts of thickener, 1.5-2.5 parts of phosphate, 0.2-0.4 parts of anticaking agent and 65-74 parts of resistant dextrin; the weight of the resistant dextrin is calculated based on the solid content of the resistant dextrin; the virgin vegetable oil includes virgin coconut oil; the plant protein includes soy protein isolate. The virgin vegetable oil used in the plant protein solid composition of the present invention has a mellow taste and does not contain trans fatty acids, which improves the health characteristics of the plant protein solid composition. In addition, the addition of resistant dextrin, which has low sweetness and is rich in dietary fiber, improves the taste of solid beverages. Resistant dextrin has relatively low sweetness and energy, and its strong water absorption can make people feel full, and its combination reduces the sugar content of solid beverages. The addition of virgin vegetable oil, emulsifier and vegetable protein makes the emulsification system of the vegetable protein solid composition more stable and more comprehensive in nutrition. The vegetable protein solid composition prepared by the present invention is prepared according to the above ratio, and each 100g of the vegetable protein solid composition prepared by the present invention is rich in 3.6g of protein, 57-59g of dietary fiber and has a trans fatty acid content of 0. At the same time, the prepared vegetable protein solid composition is easily soluble in water, has good stability and good taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0018] Figure 1 It is a schematic structural diagram of a device for preparing a solid plant protein composition of the present invention; In the figure: 1- ejector, 2- flash evaporator, 3- stirring tank, 4- emulsification tank, 5- shear tank, 6- homogenization tank, 7- first homogenizer, 8- second homogenizer, 9- discharge pump, 10- steam inlet, 11- feeding port, 12- oil adjustment pipeline, 13- jacket, 14- sewage pipeline. DETAILED DESCRIPTION

[0019] The invention provides a plant protein solid composition, comprising the following components in parts by weight: 20-25 parts of virgin vegetable oil, 1.5-2.5 parts of emulsifier, 3.0-4.0 parts of plant protein, 0.05-0.15 parts of thickener, 1.5-2.5 parts of phosphate, 0.2-0.4 parts of anticaking agent and 65-74 parts of resistant dextrin; the weight parts of the resistant dextrin are calculated based on the solid content of the resistant dextrin; the virgin vegetable oil comprises virgin coconut oil; and the plant protein comprises soy protein isolate.

[0020] As an embodiment, the plant protein solid composition provided by the present invention includes virgin vegetable oil, which includes 20 to 25 parts by weight, preferably 21 to 23 parts; as an optional embodiment, the weight of the virgin vegetable oil is preferably 22 parts. In the present invention, the virgin vegetable oil is prepared by a fat-free hydrogenation process, and the trans fatty acid content is 0. The virgin vegetable oil includes virgin coconut oil. The virgin coconut oil can be purchased from a commercial product or can be homemade. The preparation method of the virgin coconut oil preferably includes: squeezing mature fresh coconut meat using a mechanical pressing method to obtain virgin coconut oil, and the squeezing is performed under low temperature cold pressing conditions. There is no special limitation on the squeezing machinery used in the mechanical squeezing method, and conventional machinery can be used. Virgin vegetable oil also has the advantages of good economy and flavor. From the comparison of the price of edible oil, the basic price of the vegetable oil with good flavor on the market is relatively high, and the prices of cocoa butter, peanut oil, etc. are generally higher than coconut oil; and the vegetable oil with good economy is not as good as coconut oil in flavor, and palm oil has a strong palm flavor. Comprehensive consideration, it is more economical to select virgin coconut oil, and the flavor is pure. The preparation method of virgin coconut oil of the present invention does not have hydrogenation process and does not contain trans fatty acids, and the advantage of the low temperature cold pressing is that it does not undergo chemical refining, decolorization and deodorization, and can keep the original taste of coconut oil. The virgin coconut oil has a good taste, a pure coconut flavor, and is free of peculiar smell and rich in nutrition. The virgin coconut oil of the present invention must be extracted from fresh coconut meat and / or dried coconut. The virgin coconut oil can be eaten directly, and virgin coconut oil can also be used for food cooking and baking. Adding virgin coconut oil to the vegetable protein solid composition can enhance the taste of the beverage, making the beverage more mellow, while the virgin coconut oil and emulsifier interact to improve the stability of the vegetable protein solid composition.

[0021] As an embodiment, based on the weight of virgin vegetable oil, the solid plant protein composition provided by the present invention includes an emulsifier, which includes 1.5 to 2.5 parts by weight, preferably 1.7 to 2.1 parts by weight; as an optional embodiment, the weight of the emulsifier is preferably 1.9 parts. In the present invention, the emulsifier preferably includes monocaprylin and / or Span 60, more preferably monocaprylin and Span 60. As an optional embodiment, the volume ratio of monocaprylin and Span 60 is preferably 10:9. The present invention does not specifically limit the sources of monocaprylin and Span 60, and conventional commercially available products in the field can be used.

[0022] The monocaprylic glyceride of the present invention is an intermediate metabolite of fat, a new type of non-toxic, highly effective and broad-spectrum preservative, which has an inhibitory effect on Gram, mold and yeast. At the same time, its excellent emulsifying property is significantly helpful in stabilizing the food form, improving the tissue structure and optimizing the product quality, and can be widely used in raw wet noodle products, cakes, baked food fillings and meat sausages.

[0023] The Span 60 described in the present invention is sorbitan monostearate. Span 60 is a food additive prepared by esterification reaction of stearic acid and sorbitan monostearate as raw materials. Span 60 is a milky white to brownish yellow hard waxy solid in the form of flakes or blocks without peculiar smell. Span 60 can be used as an additive for plant protein beverages, juice-type beverages, milk, toffee, ice cream, bread, cakes, solid beverages, and chocolate. The hydrophilic-lipophilic balance value (HLB value) is 4.7. Monocaprylic acid monoglyceride and Span 60 can be used as emulsifiers to increase the stability of the plant protein solid composition.

[0024] As an embodiment, based on the weight of virgin vegetable oil, the plant protein solid composition provided by the present invention includes 3.0 to 4.0 parts of plant protein, preferably 3.5 to 4.0 parts, by weight; as an optional embodiment, the weight of the plant protein is preferably 4 parts. In the present invention, the plant protein includes soy protein isolate. The soy protein isolate can be purchased from a commercial product or made by yourself. When the soy protein isolate is made by yourself, the preparation method of the soy protein isolate preferably includes: removing oil and water-soluble non-protein components from the soybean meal to obtain treated soybean meal; extracting, precipitating, washing and drying the treated soybean meal in an alkaline solution in sequence under low temperature conditions to obtain soy protein isolate powder; the protein content in the soy protein isolate powder is greater than 90%. The structure and properties of the prepared soy protein isolate are basically the same as those of pure soy protein. There are nearly 20 types of amino acids in the soy protein isolate, and it contains essential amino acids for the human body. Soy protein isolate is rich in nutrition and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein. The soy protein isolate can also be used as a surfactant, which can reduce the surface tension of water and oil, and can also reduce the surface tension of water and air, and is easy to form a stable emulsion. Adding soy protein isolate to the plant protein solid composition can increase the protein content of the beverage, and at the same time, increasing the plant protein also increases the viscosity of the material and the stability of the solid beverage.

[0025] As an embodiment, based on the weight of the virgin vegetable oil, the plant protein solid composition provided by the present invention includes a thickener, which includes 0.05 to 0.15 parts by weight, preferably 0.06 to 0.13 parts; as an optional embodiment, the weight of the thickener is preferably 0.1 parts. In the present invention, the thickener preferably includes one or more of sodium carboxymethyl cellulose, guar gum and xanthan gum, more preferably sodium carboxymethyl cellulose; when the thickener is compounded and applied, there is no requirement for the mass ratio between different thickeners. The sodium carboxymethyl cellulose of the present invention is a white to light yellow powder, granular or fibrous substance, which has strong hygroscopicity and is easily soluble in water; when it is neutral or alkaline, the sodium carboxymethyl cellulose solution is a high viscosity liquid. Sodium carboxymethyl cellulose is stable to drugs, light and heat, and has a certain thickening and emulsifying effect. It can be used to stabilize yogurt beverages and increase the viscosity of yogurt systems. Adding sodium carboxymethyl cellulose to the plant protein solid composition can make the plant protein solid composition more viscous after brewing and improve the taste. The present invention has no special limitation on the source of the sodium carboxymethyl cellulose, and any conventional commercial product in the art may be used.

[0026] As an embodiment, based on the weight of the virgin vegetable oil, the plant protein solid composition provided by the present invention includes phosphate, which includes 1.5 to 2.5 parts by weight, preferably 1.8 to 2.3 parts; as an optional embodiment, the weight of the phosphate is more preferably 2.0 parts. In the present invention, the phosphate preferably includes one or more of dipotassium hydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate and pyrophosphate, more preferably dipotassium hydrogen phosphate and sodium tripolyphosphate. By weight, the plant protein solid composition preferably includes 1.3 to 1.8 parts of dipotassium hydrogen phosphate, preferably 1.4 to 1.6 parts; as an optional embodiment, the weight of the dipotassium hydrogen phosphate is preferably 1.5 parts. The dipotassium hydrogen phosphate is a white crystalline or amorphous powder, easily soluble in water, slightly soluble in alcohol, and is mainly used as a corrosion inhibitor for antifreeze, a nutrient for antibiotic culture medium, a phosphorus and potassium regulator for fermentation industry, a feed additive, etc. In parts by weight, the solid vegetable protein composition preferably includes 0.2 to 0.7 parts of sodium tripolyphosphate, preferably 0.3 to 0.6 parts; as an optional embodiment, the weight of the sodium tripolyphosphate is preferably 0.5 parts. Sodium tripolyphosphate is an amorphous water-soluble linear polyphosphate, commonly used in food as a moisture retainer, quality improver, pH regulator, and metal chelator. Adding dipotassium hydrogen phosphate and sodium tripolyphosphate to the solid vegetable protein composition can increase the stability of the product, while acting as a pH regulator and extending the shelf life.

[0027] As an embodiment, based on the weight of virgin vegetable oil, the plant protein solid composition provided by the present invention includes an anti-caking agent, which includes 0.2 to 0.4 parts by weight, preferably 0.22 to 0.35 parts; as an optional embodiment, the weight of the anti-caking agent is preferably 0.3 parts. In the present invention, the anti-caking agent preferably includes silicon dioxide; the silicon dioxide has a large specific surface area, which can act as a spacer between the powdered substances in the plant protein solid composition, while promoting the free flow of the powdered substances and improving the smooth taste, and its hygroscopicity is extremely large, which also enhances the anti-caking effect and adsorption effect, and prevents the plant protein solid composition from agglomerating. The present invention has no requirements for the particle size of the anti-caking agent. The present invention does not specifically limit the source of the silicon dioxide, and conventional commercial products in this field can be used.

[0028] As an embodiment, based on the weight of virgin vegetable oil, the plant protein solid composition provided by the present invention includes resistant dextrin, which includes 65 to 74 parts by weight, preferably 65.45 to 73.75 parts, and more preferably 68 to 71 parts. As an optional embodiment, the weight of the resistant dextrin is preferably 69.7 parts. The weight of the resistant dextrin described in the present invention is based on the solid content of the resistant dextrin. The resistant dextrin described in the present invention is processed from starch, and is a low-calorie glucan extracted and refined by industrial technology from the indigestible components of baked dextrin, and belongs to low-molecular water-soluble dietary fiber. Adding resistant dextrin to the plant protein solid composition can be used as a low-calorie maltodextrin that matches the flavor of dairy products, reducing the amount of sweetener added, and the resistant dextrin will not affect the original flavor of the virgin vegetable oil. Resistant dextrin is low in sweetness and rich in dietary fiber. It has low calories and makes people feel full. It cannot be broken down by digestive enzymes in the esophagus, but can be fermented and degraded by microorganisms in the large intestine. It can also regulate intestinal flora, improve intestinal function, and benefit health.

[0029] The plant protein solid composition obtained by the present invention has a mass ratio of 40% to 60% on a 42-mesh sieve, a bulk density of 400 to 500 g / L, a pH value of 7.0 to 8.5, is easily soluble in water, and has a unique flavor.

[0030] The present invention provides a method for preparing the solid plant protein composition of the above scheme, using a device for preparing the solid plant protein composition, comprising: emulsifying the virgin vegetable oil and an emulsifier to obtain emulsified oil; The vegetable protein, phosphate, thickener and water are mixed to obtain a mixed material; Shearing and homogenizing the resistant dextrin, the emulsified oil and the mixed material to obtain a homogenous material; The homogenized material is dried and then mixed with silicon dioxide to obtain a solid vegetable protein composition.

[0031] As an embodiment, the preparation method uses a preparation device for a solid vegetable protein composition such as Figure 1As shown, the preparation device includes an ejector 1, a flash evaporator 2, a stirring tank 3, an emulsifying tank 4, a shearing tank 5, a homogenizing tank 6 and at least one homogenizer, and the stirring tank 3 is used to mix the vegetable protein, phosphate, thickener and water to obtain a mixed material. In a specific embodiment of the present invention, the stirring tank 3 of the present invention performs two mixings, which are recorded as the first mixing and the second mixing; the first mixing is the mixing of the vegetable protein and the first part of water, and the vegetable protein and the first part are first mixed in the stirring tank 3, and the first mixed material is fully dissolved and sterilized after being heated by the ejector 1; the obtained first mixed material after flash evaporation is transferred to the shearing tank 5; after the first mixing is completed, the second mixing is performed; the second mixing of the present invention is the mixing of phosphate, thickener and the second part of water, and the present invention first dry mixes the phosphate and thickener to obtain a dry mixture, and then adds it to the stirring tank 3, and then adds the second part of water to mix, and the obtained second mixed material is transferred to the shearing tank 5.

[0032] A sewage pipe 14 is also provided at the lower end of the mixing tank 3; the first outlet of the mixing tank 3 is connected to the inlet of the ejector 1 through a pipeline. When the mixed material passes through the ejector 1, a very thin liquid film can be formed under the action of the ejector 1.

[0033] A steam inlet 10 is provided at the ejector 1. When the vegetable protein and water are mixed in the stirring tank 3, steam is sprayed into the ejector 1 through the steam inlet 10 by an external steam supply device, so that the steam directly contacts the liquid film for heating and temperature rise, and then the temperature can be instantly raised to the set temperature, so that the mixed materials are fully dissolved and the purpose of instant sterilization is achieved without destroying the protein structure and maintaining the good flavor of the protein; the outlet of the ejector 1 is connected to the inlet of the flash evaporator 2 through a pipeline, and the soy protein isolate sprayed by the ejector 1 is flash evaporated by utilizing the principle that different solutions have different boiling points under different pressures. The secondary steam flashed carries the unique bean smell of the soy protein, which can effectively remove the smell. The outlet of the flash evaporator 2 is connected to the first inlet of the stirring tank 3 through a pipeline; the second outlet of the stirring tank 3 is connected to the first inlet of the shear tank 5 through a pipeline to transfer the treated soy protein to the shear tank 5.

[0034] A sewage pipe 14 is also provided at the lower end of the shear tank 5. The emulsification tank 4 is used to emulsify the virgin vegetable oil and the emulsifier to obtain the emulsified oil, and a feeding port 11 and an oil adjustment pipe 12 are provided at the upper end of the emulsification tank 4. The outlet of the emulsification tank 4 is connected to the second inlet of the shear tank 5 through a pipeline, so that the resistant dextrin, the emulsified oil and the mixed material are sheared in the shear tank 5. The first outlet of the shear tank 5 is connected to the inlet of the homogenization tank 6 through a pipeline, and the material to be homogenized is temporarily stored through the homogenization tank 6 to achieve continuous production; the second outlet of the shear tank 5 is connected to the second inlet of the stirring tank 3 through a pipeline to achieve material circulation, and the outlet of the homogenization tank 6 is connected to at least one homogenizer through a pipeline. A discharge pump 9 is installed on each pipeline to facilitate the circulation of the material, and a valve is installed on each pipeline, which can open and close the corresponding valve according to actual processing needs to achieve controllability during the processing.

[0035] As an implementation mode, there are two homogenizers, which are respectively a first homogenizer 7 and a second homogenizer 8, and the outlet of the homogenizing tank 6 can be connected to any one of the homogenizers, so that one can be used in backup mode, or the two homogenizers can be used at the same time. The outlet of the first homogenizer 7 can be connected to the inlet of the second homogenizer 8 through a pipeline, so that the homogenized material homogenized by the first homogenizer 7 can be passed into the second homogenizer 8 for homogenization again. A valve is installed on the pipeline, which can be opened and closed according to actual homogenization needs, so that in the actual production and preparation process, the use of the homogenizer can be adaptively adjusted to improve the homogenization effect and efficiency.

[0036] As an implementation mode, the outer wall of the shear tank 5 is provided with a jacket 13, the jacket 13 is used to pass the temperature control medium, and the jacket 13 is provided with a medium inlet and a medium outlet to realize the circulation and heat exchange of the temperature control medium.

[0037] As an embodiment, the present invention emulsifies the virgin vegetable oil and the emulsifier in the emulsification tank 4 to obtain emulsified oil. The emulsification temperature is preferably 78~82°C, more preferably 79~81°C. The emulsification time is preferably 60~80min, more preferably 65~75min. Before emulsification, the present invention preferably heats the virgin vegetable oil, and the temperature of the virgin vegetable oil after heating is preferably 75~80°C, more preferably 76~78°C. Heating before emulsification can make the emulsifier dissolve faster, and the high oil temperature can also remove the raw oil smell and make the taste better.

[0038] As an embodiment, the present invention performs a first mixing of the vegetable protein, phosphate, thickener and water in a stirring tank 3 to obtain a mixed material; the amount of water added in the present invention is preferably 32% to 36% of the mixed material; the present invention does not specifically limit the parameters of the first mixing, and conventional parameters can be used. In a specific embodiment of the present invention, the stirring tank 3 of the present invention includes a first mixing and a second mixing, and the water is evenly divided into a first part and a second part; the first mixing is a mixing of vegetable protein and a first part of water, and the vegetable protein and the first part are first mixed in the stirring tank 3, and the first mixed material is heated by the ejector 1 to achieve the purpose of full dissolution and sterilization; the obtained first mixed material after flashing is transferred to the shear tank 5; after the first mixing is completed, the present invention performs a second mixing; the second mixing of the present invention is a mixing of phosphate, thickener and the second part of water, and the present invention first dry mixes the phosphate and thickener to obtain a dry mixture, and then adds it to the stirring tank 3, and then adds the second part of water to mix, and the obtained second mixed material is transferred to the shear tank 5.

[0039] The emulsified grease and mixed material are obtained. The present invention shears the resistant dextrin, the emulsified grease and the mixed material in the shear tank 5, and temporarily stores the sheared material in the homogenizing tank 6, so as to obtain a homogenized material by homogenization of the homogenizer. The present invention does not specifically limit the order of adding the resistant dextrin, the emulsified grease and the mixed material in the shear tank 5, and a conventional method can be used. Shear emulsification can quickly disperse insoluble substances such as oil and water in the liquid, and form an oil-in-water (O / W) structure and tiny emulsified particles. After the shear emulsification is completed, liquid particles are obtained. The O / W structure in the emulsified system can be compared to a microcapsule structure. The liquid particles belong to a microcapsule structure, and the resistant dextrin is used as a wall material wrapped in the microcapsule structure. As an embodiment, the shearing temperature of the present invention is preferably 64~68°C, more preferably 65~67°C; the time is preferably 30~35min, more preferably 32~34min; the frequency is preferably 45~50Hz, more preferably 45~48Hz. As an embodiment, the homogenization of the present invention preferably includes a first homogenization and a second homogenization, wherein the first homogenization can be completed in the first homogenizer 7, and the second homogenization can be completed in the second homogenizer 8; the pressure of the first homogenization is preferably 220~260bar, more preferably 240bar, and the pressure of the second homogenization is preferably 180~220bar, more preferably 200bar. As an embodiment, the present invention has no requirements for the homogenization time and temperature of the first homogenization and the second homogenization, and conventional parameters can be used. In a specific embodiment of the present invention, the material of the present invention passes through the first homogenizer 7 and the second homogenizer 8 in sequence, and the time of the first homogenization and the second homogenization is the time when the material passes through the homogenizer respectively. The first homogenization time and the second homogenization time of the present invention are both material transfer time, and the first homogenization time and the second homogenization time are 90~100min respectively. The diameter of the liquid particles after homogenization is about 10μm, which is more uniform and delicate.

[0040] A homogenized material is obtained. At the same time, since the outlet of the first homogenizer 7 and the outlet of the second homogenizer 8 are connected to the inlet of the spray drying tower through a pipeline, the homogenized material can be passed into the spray drying tower and dried, and then the dried homogenized material is mixed with an anti-caking agent to obtain a solid beverage. As an embodiment, the drying method of the present invention preferably includes spray drying; the spray drying is preferably completed in a spray drying tower; the spray drying tower is a dairy grade, upper exhaust type spray drying tower.

[0041] As an embodiment, the tower temperature of the spray drying tower of the present invention can be 90-98°C, the moisture content of the dried product can be 3%-5%, and the water evaporation rate of the drying tower can be 2500kg / h. The spray drying tower is an upper exhaust drying tower, the inlet air temperature can be 145-160°C, the exhaust air temperature can be 85-95°C, the inlet motor frequency can be 40-44Hz, and the exhaust motor frequency can be 42-46Hz.

[0042] As an embodiment, the present invention has no special restrictions on the anticaking agent adding device, and conventional settings can be used. In an embodiment of the present invention, the anticaking agent adding device is a screw feeding feeder.

[0043] Trans fatty acids are produced by incomplete hydrogenation of unsaturated fatty acids. The plant protein solid composition provided by the present invention does not contain any refining or hydrogenation process, so it does not contain trans fatty acids; and the plant protein solid composition provided by the present invention is rich in dietary fiber, has good water solubility, is nutritious and healthy. And the plant protein solid composition of the present invention is easy to store and transport. The present invention makes the obtained solid beverage powder soluble in water after emulsification, shearing, homogenization, spray drying and other processes.

[0044] The present invention provides a plant protein solid composition, which improves the composition and preparation method of the plant protein solid composition from two aspects of raw materials and processes. From the perspective of raw materials, the virgin coconut oil used does not contain trans fatty acids, which improves the health characteristics of the plant protein solid composition, and the interaction between the virgin coconut oil and the emulsifiers monocaprylin and Span 60 makes the emulsification system of the plant protein solid composition more stable; in addition, the use of plant proteins such as soy protein isolate increases the protein content of the product and makes the nutrition of the plant protein solid composition comprehensive, increases the viscosity of the material, and improves the stability of the plant protein solid composition; from the perspective of the preparation process, a set of preparation devices for the plant protein solid composition is designed to effectively solve the problem that some powdered materials are difficult to dissolve, such as soy protein isolate; the plant protein solid composition prepared by the spray drying process is easy to agglomerate into particles, shortens the drying time, and is easier to form the plant protein solid composition powder; the temperature of emulsification and secondary homogenization are increased, so that the emulsification system is more stable and the beany smell in the product is reduced.

[0045] The present invention provides the use of the plant protein solid composition described in the above technical solution or the plant protein solid composition prepared by the preparation method described in the above technical solution in preparing a beverage. The beverage prepared by the present invention has a good taste, is easily soluble in water, is rich in dietary fiber, and has a trans fatty acid content of 0. The present invention does not specifically limit the preparation method of the beverage, and a conventional method can be used.

[0046] In order to further illustrate the present invention, the technical solutions provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0047] Example 1 1. Raw materials for preparation The quality of raw materials for preparing plant protein solid beverages is as follows: The total mass of the raw materials is 100g, of which the mass proportion of virgin coconut oil in the vegetable protein solid beverage is 22%, i.e. 22g; The mass proportion of emulsifiers (glyceryl monocaprylate and Span 60) is 1.9%, i.e. 1.9 g; the mass ratio of glyceryl monocaprylate to Span 60 is 10:9.

[0048] The mass proportion of plant protein (soy protein isolate) is 4.0%, i.e. 4.0 g; the plant protein was purchased from Shandong Jiahua Biotechnology Co., Ltd.

[0049] The mass proportion of thickener (CMC) is 0.1%, i.e. 0.1g; The mass proportion of phosphate is 2.0%, of which the mass proportion of dipotassium hydrogen phosphate is 1.5%, i.e. 1.5g; the mass proportion of sodium tripolyphosphate is 0.5%, i.e. 0.5g; The mass proportion of silicon dioxide is 0.3%, that is, 0.3g; Liquid resistant dextrin, calculated based on the solid mass of the liquid resistant dextrin, the mass of the liquid resistant dextrin accounts for 69.7%, that is, the solid mass of the liquid resistant dextrin is 69.7g.

[0050] 2 The method for preparing a vegetable protein solid beverage using the raw materials prepared in step 1 is as follows: (1) In the emulsification tank 4, virgin coconut oil is heated to 75-80°C, and then the emulsifier is added and stirred to mix evenly. The emulsification temperature is 78-82°C and the emulsification time is 60-80 min. (2) Dissolve the vegetable protein, phosphate and thickener in water in the mixing tank 3; the vegetable protein, phosphate and thickener are mixed with water and recorded as a mixed material. The amount of water added is 32% to 36% of the mass of the mixed material. The water is divided into two parts, one for dissolving the vegetable protein and the other for dissolving the phosphate and thickener.

[0051] The specific process of dissolving vegetable protein is as follows: Considering that the isoelectric point of soy protein isolate is pH 4-5, the solubility of soy protein isolate is the lowest at the isoelectric point, which is only 10%. In order to fully dissolve the soy protein, the design Figure 1The equipment is used to feed soybean protein. The first part of water (pH=6~7) is transferred into the stirring tank 3, the temperature is about 50℃, the stirring tank 3 is turned on for stirring, the soybean protein isolate is added, and the tank body circulation of the stirring tank 3 is turned on. The pipe between the first outlet of the stirring tank 3 and the inlet of the ejector 1 is a reflux pipe, and there is a small low-pressure ejector 1 on the reflux pipe. The principle is that when the material passes through the ejector 1, a very thin liquid film is formed. The steam enters the ejector 1 through the steam inlet 10 and directly contacts the liquid film formed by the ejector 1 for heating and temperature rise. The temperature can be instantly raised to the set temperature, so that the material is fully dissolved and the purpose of instant sterilization is achieved without destroying the protein structure and maintaining the good flavor of the protein. At the same time, the flash evaporator 2 is designed. The soybean protein isolate after the injection is flashed by using the principle that different solutions have different boiling points under different pressures. The secondary steam evaporated by the flashing carries the unique bean smell of soybean protein, which can effectively remove the bean smell of soybean protein isolate. The temperature is set at 62° C. to heat the soy protein isolate to 62±0.5° C. After the tank is stirred and circulated for 20 minutes, the treated soy protein isolate material is transferred to the shear tank 5.

[0052] The specific process of dissolving phosphate and thickener is as follows: firstly, the thickener and phosphate are dry-mixed to obtain a dry mixture, and the thickener is ensured to be fully diffused in the water and not to form lumps. Then, the second part of water is added to the mixing tank 3, and then the dry mixture is added. After the tank body is stirred and circulated for 20 minutes, the treated material is transferred to the shear tank 5.

[0053] (3) Before the treated soy protein isolate material and the treated material are transferred to the shear tank 5, liquid resistant dextrin is first added to the shear tank 5; then the oil dissolved in step (1) and the material dissolved in step (2) are injected into the shear tank 5 for sufficient shearing, the shearing temperature is 64-68°C, the shearing time is 30-35min, and the shearing machine frequency is 45Hz. Then the emulsified slurry is transferred to the homogenizing tank 6 and pumped into the homogenizer by a rotor pump for emulsification and homogenization. Two homogenizers are used for homogenization. The first homogenizer is used for the first homogenization, and then the second homogenizer is used for the second homogenization. The first homogenization pressure is 240bar (emulsification valve 60bar, crushing valve 180bar), and the second homogenization pressure is 200bar (emulsification valve 40bar, crushing valve 160bar). The slurry after the second homogenization is injected into the spray tank, passed through the pasteurizer, and transported to the spray drying tower by a high-pressure pump.

[0054] The material is spray dried in a spray drying tower, which is an upper exhaust drying tower with a water evaporation capacity of 2500kg / h. The spray gun adopts a 2Y swivel and gun head, the number of spray guns is 6 to 8, and the spray pressure is 270 to 310 bar to obtain a powder.

[0055] The powder prepared in step (3) is added with silicon dioxide in a fluidized bed by using an anti-caking agent adding device and a screw feeding feeder, and mixed evenly to obtain the vegetable protein solid beverage rich in dietary fiber and having zero trans fatty acid content of the present invention.

[0056] Example 2 The same as Example 1, the only difference is that the type of emulsifier added is changed, the emulsifier is replaced by mono- and di-glycerol fatty acid esters and Span 60, the emulsifier addition amount is 1.9%, and the mass ratio of mono- and di-glycerol fatty acid esters to Span 60 is 10:9.

[0057] The surface oil and total colony count of the plant protein solid beverages obtained in Examples 1 to 2 were measured. The surface oil was detected according to the provisions of QB / T 4791-2015, and the total colony count was detected according to the provisions of GB 4789.2-2022. According to the results, the surface oil was 2.0% to 2.5%. Low surface oil indicates that the embedding rate of oil inside the product is high. The higher the embedding rate, the better the emulsification effect and the lower the surface oil; the low microbial index indicates that monocaprylin has an inhibitory effect on bacteria and can increase the shelf life of the product.

[0058] Table 1 Measurement results of plant protein solid beverages of Examples 1 to 2

[0059] The nutrients of the plant protein solid beverage prepared in Example 1 were measured, and the specific results are shown in Table 2. NRV was calculated according to Appendix A of GB 28050 General Rules for Nutrition Labeling of Prepackaged Foods, Nutrient Reference Values ​​(NRV) of Food Labels and Their Use. It can be seen that the trans fatty acid content of the plant protein solid beverage obtained by the present invention is 0, and each 100g of plant protein solid beverage is rich in 3.6g of protein and 57g of dietary fiber. The solid beverage prepared by the present invention has high nutritional value. Combined with the sensory evaluation results, it can be seen that this product solves the problems existing in the prior art such as high sugar content, hydrogenated oil leading to trans fatty acids, and strong beany smell of plant protein.

[0060] Table 2 Nutrient content of the plant protein solid beverage prepared in Example 1

[0061] The plant protein solid beverage prepared in Example 1 passed through 42 mesh, and the mass of the obtained sieve material accounted for 15%~35%, indicating that the particle size of the protein solid beverage was small and easy to dissolve; the bulk density of the protein solid beverage was 400~500g / L, indicating that the product density was large and easily soluble in water; the pH value of the protein solid beverage was 7.0~8.5, which could ensure the stability of the product, and it presented a uniform emulsion after being dissolved in water; it can be seen that the plant protein solid beverage is easily soluble in water, easy to dissolve, and has a unique flavor.

[0062] Comparative Example 1 The same as Example 1, the only difference is that the liquid resistant dextrin is replaced by liquid glucose syrup, and the mass proportion of the liquid glucose syrup is 69.7% based on the mass of solid matter.

[0063] Comparative Example 2 The same as Example 1, the only difference is that the soy protein isolate is replaced by gluten, and the mass proportion of gluten is 4.0%.

[0064] The plant protein solid beverages prepared in Example 1 and Comparative Examples 1-2 were respectively subjected to sensory evaluation by 5 sensory evaluators, who scored according to the sensory evaluation criteria. The method for judging the flavor is as follows: The specific evaluation criteria and sensory evaluation standard values ​​are shown in Table 3, and the specific evaluation results are shown in Table 4.

[0065] Judgment method: Take the standard sample as the benchmark, the standard sample has a full score of 10 points, and compare each cup of product with the standard sample; if it is basically consistent with the standard sample, it will be scored 9-10 points; if there is a foreign smell, it will be scored 0 points; if the main flavor is greatly different, it will be scored 0 points; if the main flavor is slightly different, it will be deducted 2-5 points; if the body is obviously different, it will be deducted 2-4 points; if it is slightly different, it will be deducted 1-2 points. The average score of everyone's evaluation of each product is calculated, and the average score of each cup of product should not be less than 8 points, otherwise it will be judged as unqualified.

[0066] Table 3 Evaluation criteria

[0067] Table 4 Evaluation results

[0068] It can be seen that the plant protein solid beverage prepared by the present invention has good taste and high dietary fiber content.

[0069] In summary, the plant protein solid beverage prepared by the present invention has good taste and high dietary fiber content, is easily soluble in water, has a unique flavor and high nutritional value.

[0070] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A vegetable protein solid composition, characterized in that: The composition comprises the following components in parts by weight: 20-25 parts of virgin vegetable oil, 1.5-2.5 parts of emulsifier, 3.0-4.0 parts of vegetable protein, 0.05-0.15 parts of thickener, 1.5-2.5 parts of phosphate, 0.2-0.4 parts of anti-caking agent and 65-74 parts of resistant dextrin; the weight parts of the resistant dextrin are calculated based on the solid content of the resistant dextrin; the virgin vegetable oil includes virgin coconut oil; the vegetable protein includes soy protein isolate.

2. The plant protein solid composition according to claim 1, characterized in that: The emulsifiers include glyceryl monocaprylate and / or Span 60.

3. The plant protein solid composition according to claim 1, characterized in that: The thickener includes one or more of sodium carboxymethyl cellulose, guar gum and xanthan gum; the phosphate includes one or more of dipotassium hydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate and pyrophosphate.

4. The method for preparing the solid vegetable protein composition according to any one of claims 1 to 3, characterized in that: include: emulsifying the virgin vegetable oil and an emulsifier to obtain emulsified oil; The vegetable protein, phosphate, thickener and water are mixed to obtain a mixed material; Shearing and homogenizing the resistant dextrin, the emulsified oil and the mixed material to obtain a homogenous material; The homogenized material is dried and then mixed with an anti-caking agent to obtain a solid vegetable protein composition.

5. The preparation method according to claim 4, characterized in that: The emulsification temperature is 78-82°C; the shearing temperature is 64-68°C, the time is 30-35 min, and the frequency is 45-50 Hz; the homogenization includes a first homogenizer and a second homogenizer; the pressure of the first homogenizer is 220-260 bar, and the pressure of the second homogenizer is 180-220 bar.

6. The preparation method according to claim 4, characterized in that: The preparation method uses a preparation device for a solid vegetable protein composition, which includes an ejector, a flash evaporator, a stirring tank, an emulsifying tank, a shearing tank, a homogenizing tank and at least one homogenizer. The stirring tank is used for first mixing, the first outlet of the stirring tank is connected to the inlet of the ejector through a pipeline, the outlet of the ejector is connected to the inlet of the flash evaporator through a pipeline, the outlet of the flash evaporator is connected to the first inlet of the stirring tank through a pipeline, the second outlet of the stirring tank is connected to the first inlet of the shearing tank through a pipeline, the emulsifying tank is used to emulsify oil, and the outlet of the emulsifying tank is connected to the second inlet of the shearing tank through a pipeline, the first outlet of the shearing tank is connected to the inlet of the homogenizing tank through a pipeline, the second outlet of the shearing tank is connected to the second inlet of the stirring tank through a pipeline, the outlet of the homogenizing tank is connected to at least one of the homogenizers through a pipeline, and each pipeline is equipped with a discharge pump and a valve.

7. The preparation method according to claim 6, characterized in that: There are two homogenizers, and the outlet of the homogenizing tank can be connected to any one of the homogenizers, and the outlet of one of the homogenizers is connected to the inlet of the other homogenizer through a pipeline, and a valve is installed on the pipeline.

8. The preparation method according to claim 6, characterized in that: The outer wall of the shear tank is provided with a jacket, the jacket is used to pass a temperature regulating medium, and the jacket is provided with a medium inlet and a medium outlet.

9. Use of the solid plant protein composition according to any one of claims 1 to 3 or the solid plant protein composition prepared by the preparation method according to any one of claims 4 to 8 in preparing beverages.

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