Method for preparing double-protein gel meal replacement by using soybean protein isolate-wolfberry protein

Abstract

The invention discloses a method for preparing a double-protein gel meal replacement by using soybean protein isolate-wolfberry protein, and belongs to the field of food processing. The method comprises the following steps: (1) respectively extracting soybean protein isolate and wolfberry protein by using an alkali-solution and acid-isolation method; (2) performing low-temperature plasma modification treatment on the soybean protein isolate and the wolfberry protein, and performing superfine grinding treatment on other auxiliary materials (oat flour, konjaku flour and inulin); (3) dissolving gelatin, and uniformly mixing the mixed powder with a gelatin dissolving solution; and (4) filling into a mold, cooling to obtain a gel matrix, and subsequently performing microwave sterilization, demolding and packaging to prepare the double-protein gel meal replacement which is high in nutritional value and convenient to eat. The double-protein gel meal replacement prepared by the invention is convenient to eat, has high nutritional value, fully meets the intake of nutritional ingredients of a human body, is simple in preparation process and low in production cost, and can meet the requirements of consumers.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a method for preparing a dual-protein jelly meal replacement by using soy protein isolate and wolfberry protein. Background Art

[0002] With the acceleration of the modern life rhythm, people's demand for healthy diet and convenient food is increasing day by day. Traditional meal replacement foods mainly rely on a single protein source, which have problems such as single nutrition and poor taste, and are difficult to meet the dual needs of consumers for nutritional balance and good taste. Moreover, most of them exist in the form of meal replacement powder. In recent years, meal replacement products with dual-protein or multi-protein combinations have gradually attracted the attention of consumers. By combining proteins from different sources, a more comprehensive amino acid profile can be provided, thus better meeting the nutritional needs of the human body.

[0003] As a high-quality plant protein, soy protein isolate has a high protein content, can effectively supplement the human body's protein needs, has extremely low fat content and no cholesterol, contains components such as soy isoflavones and phytosterols, which are helpful for vascular health, and has low calories. Combined with dietary fiber, it has a high satiety. As an emerging functional protein, wolfberry protein has rich nutritional components and various biological activities, is rich in protein, polysaccharides, vitamins and mineral components, and has functions such as immune regulation and antioxidant, and is a suitable component for health foods. Adding wolfberry protein can supplement nutritional components for meal replacement foods.

[0004] However, when soy protein isolate is mixed with other components, problems such as poor solubility and insufficient stability may occur, affecting the final quality of the product. As a nourishing nutritional protein, wolfberry protein has poor solubility under neutral conditions and is prone to aggregation in aqueous solution, thus affecting the stability of the system. Therefore, modification treatment is required for soy protein isolate and wolfberry protein.

[0005] At the same time, the preparation processes of traditional meal replacement foods are often relatively complex, with low production efficiency, and are difficult to meet the needs of large-scale industrial production. Jelly meal replacement, as an emerging semi-solid meal replacement food, has a series of advantages such as balanced nutrition, convenient consumption, strong satiety, and unique taste. It is suitable not only for people who are losing weight and doing fitness, but also for busy office workers, students, the elderly, children, and vegetarians, etc. Therefore, developing a dual-protein jelly meal replacement product that can effectively combine soy protein isolate and wolfberry protein and optimizing its preparation process is of great significance for meeting consumers' needs for healthy, convenient, and nutritionally balanced meal replacement foods. Summary of the Invention

[0006] The purpose of the present invention is to provide a method for preparing a dual-protein jelly meal replacement by using soy protein isolate and wolfberry protein.

[0007] The present invention provides a method for preparing a dual-protein jelly meal replacement using soy protein isolate - wolfberry protein, characterized in that the method uses the alkali dissolution and acid precipitation method to extract soy protein isolate and wolfberry protein respectively, and then performs low-temperature plasma modification on the soy protein isolate and wolfberry protein, performs ultrafine grinding on other auxiliary materials (oat flour, konjac flour, inulin), dissolves gelatin, uniformly mixes the above-mentioned powders with the gelatin solution, and obtains a jelly matrix after cooling, and then performs microwave sterilization and demolding and packaging to prepare the dual-protein jelly meal replacement.

[0008] Further defined, the raw material components and parts by weight are: 5 - 20 parts of soy protein isolate, 5 - 20 parts of wolfberry protein, 5 - 15 parts of oat flour, 4 - 9 parts of konjac flour, 2 - 5 parts of inulin, 3 - 7 parts of gelatin, 0.1 part of lemon juice, and the rest is water, with a total of 100 parts.

[0009] Further defined, 5 - 20 parts of soy protein isolate and 5 - 20 parts of wolfberry protein are subjected to low-temperature plasma treatment, the treatment gas is selected as nitrogen, the treatment time is 10 - 20 min, and the power is 10 - 20 kV.

[0010] Further defined, 5 - 15 parts of oat flour, 4 - 9 parts of konjac flour, and 2 - 5 parts of inulin are subjected to ultrafine grinding to obtain a mixed powder.

[0011] Further defined, a mixed solution is prepared using the mixed powder and gelatin. 3 - 7 parts of gelatin are dissolved in water, heated to 60 - 80 °C, and stirred for 20 min until the gelatin is dissolved. The mixed powder is added to the gelatin solution, heated and maintained at 60 - 80 °C, and stirred continuously for 10 min, and 0.1 part of lemon juice is added to finally obtain a mixed solution.

[0012] Further defined, the mixed solution is poured into a mold and cooled to room temperature to obtain a jelly matrix.

[0013] Further defined, the initially obtained jelly matrix is subjected to microwave sterilization treatment, the sterilization temperature is set at 80 - 90 °C, and the sterilization time is 1 - 3 min.

[0014] Further defined, the jelly matrix is subjected to demolding treatment, and then plastic packaging is performed to obtain the dual-protein jelly meal replacement.

[0015] The present invention provides a dual-protein jelly meal replacement of soy protein isolate - wolfberry protein obtained by the above method.

[0016] Beneficial effects: By using soy protein isolate - wolfberry protein to prepare a dual - protein jelly meal replacement, the present invention has remarkable effects in many aspects. The dual - protein jelly meal replacement has a delicate taste. Through modification, the solubility of soy protein isolate and wolfberry protein is improved, and the jelly meal replacement is elastic. The dual - protein jelly meal replacement is extremely nutritious, rich in dietary fiber, suitable for fitness people to use, and has broad market prospects. Brief Description of the Drawings

[0017] Figure 1 It is a flowchart.

[0018] Figure 2 It is a radar chart of the sensory evaluation of the dual - protein jelly meal replacement prepared from soy protein isolate - wolfberry protein. Specific Embodiments

[0019] Example 1.

[0020] Refer to Figure 1 , use the alkali - solution acid - precipitation method to extract soy protein isolate and wolfberry protein respectively. Then, perform low - temperature plasma treatment on 5 parts of soy protein isolate and 20 parts of wolfberry protein. The treatment gas is selected as nitrogen, the treatment time is 15 min, and the power is 18 kV to achieve the purpose of modification. 10 parts of oat flour, 7 parts of konjac flour, and 3 parts of inulin are subjected to ultrafine grinding treatment and mixed in a vertical mixer. The mixing speed is set at 300 r / min, and the mixing time is 5 min to obtain a mixed powder. Dissolve 5 parts of gelatin in water and heat it to 60 - 80 °C, stir for 20 min until the gelatin is dissolved. Add the mixed powder to the gelatin solution, heat and maintain at 60 - 80 °C, continue to stir for 10 min, add 0.1 part of lemon juice, and finally obtain a mixed solution. Pour the mixed solution into a mold and cool it to room temperature to form a jelly texture. Finally, perform microwave sterilization treatment on the obtained primary product. Put the mold into a microwave oven, select medium - high power, set the heating and sterilization temperature at 85 °C, and treat for 2 min. Finally, demold and package.

[0021] Example 2.

[0022] Refer to Figure 1, the soy protein isolate and wolfberry protein were extracted separately by the alkali dissolution and acid precipitation method. Subsequently, 10 portions of soy protein isolate and 15 portions of wolfberry protein were treated with low-temperature plasma. Nitrogen was selected as the treatment gas, the treatment time was 15 min, and the power was 18 kV to achieve the purpose of modification. 10 portions of oat flour, 7 portions of konjac flour, and 3 portions of inulin were ultra-finely pulverized and mixed in a vertical mixer. The mixing speed was set at 300 r / min, and the mixing time was 5 min to obtain a mixed powder. 5 portions of gelatin were dissolved in water and heated to 60 - 80 °C, and stirred for 20 min until the gelatin was dissolved. The mixed powder was added to the gelatin solution, heated and maintained at 60 - 80 °C, and stirred continuously for 10 min. 0.1 portion of lemon juice was added to finally obtain a mixed solution. The mixed solution was poured into a mold and cooled to room temperature to form a jelly texture. Finally, the obtained preliminary product was subjected to microwave sterilization treatment. The mold was placed in a microwave oven, medium-high power was selected, the heating and sterilization temperature was set at 85 °C, and the treatment time was 2 min. Finally, demolding and packaging were carried out.

[0023] Example 3.

[0024] Refer to Figure 1 , the soy protein isolate and wolfberry protein were extracted separately by the alkali dissolution and acid precipitation method. Subsequently, 15 portions of soy protein isolate and 10 portions of wolfberry protein were treated with low-temperature plasma. Nitrogen was selected as the treatment gas, the treatment time was 15 min, and the power was 18 kV to achieve the purpose of modification. 10 portions of oat flour, 7 portions of konjac flour, and 3 portions of inulin were ultra-finely pulverized and mixed in a vertical mixer. The mixing speed was set at 300 r / min, and the mixing time was 5 min to obtain a mixed powder. 5 portions of gelatin were dissolved in water and heated to 60 - 80 °C, and stirred for 20 min until the gelatin was dissolved. The mixed powder was added to the gelatin solution, heated and maintained at 60 - 80 °C, and stirred continuously for 10 min. 0.1 portion of lemon juice was added to finally obtain a mixed solution. The mixed solution was poured into a mold and cooled to room temperature to form a jelly texture. Finally, the obtained preliminary product was subjected to microwave sterilization treatment. The mold was placed in a microwave oven, medium-high power was selected, the heating and sterilization temperature was set at 85 °C, and the treatment time was 2 min. Finally, demolding and packaging were carried out.

[0025] Example 4.

[0026] Refer to Figure 1, the soy protein isolate and wolfberry protein were extracted separately by the alkali dissolution and acid precipitation method. Subsequently, 20 portions of soy protein isolate and 5 portions of wolfberry protein were treated with low-temperature plasma. Nitrogen was selected as the treatment gas, the treatment time was 15 min, and the power was 18 kV to achieve the purpose of modification. 10 portions of oat flour, 7 portions of konjac flour, and 3 portions of inulin were ultra-finely pulverized and mixed in a vertical mixer. The mixing speed was set at 300 r / min, and the mixing time was 5 min to obtain a mixed powder. 5 portions of gelatin were dissolved in water and heated to 60 - 80 °C, and stirred for 20 min until the gelatin was dissolved. The mixed powder was added to the gelatin solution, heated and maintained at 60 - 80 °C, and stirred continuously for 10 min. 0.1 portion of lemon juice was added, and finally a mixed solution was obtained. The mixed solution was poured into a mold and cooled to room temperature to facilitate the formation of a jelly texture. Finally, the obtained preliminary product was treated with microwave sterilization. The mold was placed in a microwave oven, medium-high power was selected, the heating and sterilization temperature was set at 85 °C, and the treatment was carried out for 2 min. Finally, demolding and packaging were carried out.

[0027] The following experiments were used to verify the experimental effects:

[0028] 1. Sensory evaluation: 25 trained panelists participated in the sensory evaluation of the soy protein isolate - wolfberry protein double-protein jelly meal replacement. A nine-point scale was used to evaluate the sensory characteristics (appearance, color, elasticity, acceptance, flavor), where 1 indicates very dislike and 9 indicates very like.

[0029] The results are as Figure 2 shown. There were differences in the jelly meal replacements made with different portions of soy protein isolate. The double-protein jelly meal replacement obtained in Example 3 had the best effect.

Claims

1. A method for preparing a double protein jelly meal replacement using soy protein isolate-wolfberry protein, characterized in that: The method comprises the following steps: utilizing an alkali dissolution and acid precipitation method to respectively extract soy protein isolate and wolfberry protein, subsequently subjecting the soy protein isolate and wolfberry protein to low-temperature plasma modification, subjecting other auxiliary materials (oatmeal powder, konjac powder, inulin) to ultrafine grinding, dissolving gelatin, uniformly mixing the powder with a gelatin solution, cooling to obtain a gel matrix, subsequently subjecting the mixture to microwave sterilization, and demolding and packaging to prepare a double-protein gel meal replacement.

2. The method according to claim 1, characterized in that The raw material components and weight portions are: 5-20 parts of soy protein isolate, 5-20 parts of wolfberry protein, 5-15 parts of oat flour, 4-9 parts of konjac flour, 2-5 parts of inulin, 3-7 parts of gelatin, 0.1 parts of lemon juice, and the rest is water, and the total number of parts is 100 parts.

3. The method according to claim 1, characterized in that 5-20 parts of soy protein isolate and 5-20 parts of wolfberry protein are treated with low-temperature plasma, nitrogen is selected as the treatment gas, the treatment time is 10-20 minutes, and the power is 10-20 kV.

4. The method according to claim 1, characterized in that: 5-15 parts of oatmeal flour, 4-9 parts of konjac flour and 2-5 parts of inulin are subjected to ultrafine grinding to obtain a mixed powder.

5. The method according to claim 1, characterized in that Prepare a mixed solution using the mixed powder and gelatin, dissolve 3-7 parts of gelatin in water, heat to 60-80°C, stir for 20 minutes until the gelatin is dissolved, add the mixed powder to the gelatin solution, heat to maintain 60-80°C, continue stirring for 10 minutes, add 0.1 parts of lemon juice, and finally obtain a mixed solution.

6. The method according to claim 1, characterized in that The mixed solution was poured into a mold and cooled to room temperature to obtain a gel base.

7. The method according to claim 1, characterized in that The initially obtained gel matrix is ​​subjected to microwave sterilization treatment, with the sterilization temperature set at 80-90° C. and the sterilization time set at 1-3 min.

8. The method according to claim 1, characterized in that The jelly base is demoulded and then plastic packaged to obtain a double protein jelly meal replacement.

9. The soy protein isolate-wolfberry protein double protein jelly meal replacement obtained by the method according to any one of claims 1 to 8.

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