Low-fat sauce based on soybean fiber modification and preparation method thereof

Abstract

The invention relates to the technical field of food technologies, and discloses a low-fat sauce based on soybean fiber modification and a preparation method thereof.The preparation method comprises the steps that bean dregs, protonic ionic liquid and acid liquor are mixed and subjected to acidolysis, an acidolysis product is obtained, then a composite enzymolysis agent is added for enzymolysis, and the low-fat sauce based on soybean fiber modification is obtained; and performing ultrasonic treatment on the enzymolysis product, lactobacillus plantarum and resveratrol to obtain modified soybean fibers, mixing the modified soybean fibers with xanthan gum, an emulsifier and vegetable oil, performing pre-emulsification, and performing high-pressure homogenization to obtain the emulsion capable of replacing grease in the sauce. According to the invention, fiber and protein in bean dregs are synergistically utilized, and the utilization rate of raw materials is increased to 90% or above. The protein and the modified fiber form a'protein-fiber composite system ', the amphipathicity of the protein can assist in fiber emulsification, the emulsion stability is improved, and the problem that single fiber is insufficient in modifying and emulsifying capacity is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a low-fat sauce based on soybean fiber modification and a preparation method thereof. BACKGROUND

[0002] With the high incidence of diet-related chronic diseases such as obesity and diabetes worldwide, the concept of healthy diet continues to deepen, and low-fat food has become one of the core development directions of the food industry. According to market research reports, the global low-calorie food market size has reached 14.69 billion US dollars in 2024, and is expected to increase to 21.79 billion US dollars in 2029, with a compound annual growth rate of 8.6%. Among them, low-fat food as a core sub-field contributes more than 60% of the market share.

[0003] At the same time, the consumer demand for low-fat food has upgraded from "simple fat reduction" to "fat reduction + high-quality taste + multi-dimensional health". Traditional low-fat products generally face the industry pain point of "fat reduction must reduce experience" - when the fat content is reduced by more than 30%, it is easy to appear texture defects such as dryness, roughness, oil-water separation, etc., and the function is single, which is difficult to meet the needs of consumers for additional health values such as probiotics and antioxidant.

[0004] Soybean fiber, as the core component of soybean processing by-products (bean dregs), has the advantages of wide source, low cost, high dietary fiber content (purity can reach more than 90%) and certain water and oil holding and emulsifying properties. It is an ideal natural fat substitute material, in line with the industry trends of "circular economy" and "whole grain utilization". In recent years, the application research of soybean fiber in the food industry has continued to advance, and related technologies have gradually developed from early simple physical pulverization to single or preliminary compound modification of physical, chemical and biological enzymolysis. For example, the enzyme modification technology of soybean fiber developed by the team of Jiangnan University has realized the improvement of soluble dietary fiber content and the optimization of foaming property, and has been applied in the fields of plant protein meat and dairy products.

[0005] In terms of modification technology, existing research mainly focuses on single function optimization: physical modification (high-pressure homogenization, ultrasonic) can improve fiber dispersibility, chemical modification (organic acid treatment) can increase the proportion of soluble fiber, and biological enzymolysis (cellulase, pectinase) can improve hydration capacity, but there are generally problems of low modification efficiency and poor functional synergy - for example, single enzymolysis can improve solubility, but the gelation property is insufficient; simple compound modification lacks precise control of fiber microstructure (such as particle size heterogeneity and morphological structure), making it difficult to simultaneously meet the multiple demands of low-fat food for water holding, oil holding, emulsion stability and texture simulation. In addition, the positioning of existing technology for soybean fiber still stays at "passive fat substitute" or filler, and its active functional value as "nutrient delivery carrier" and "texture regulation core" has not been fully tapped.

[0006] Despite strong market demand for low-fat foods and some progress in soybean fiber modification technology, the industry still faces multiple technological and industrial bottlenecks: 1. The contradiction between lipid reduction and taste remains unresolved: Existing modified soybean fiber has limited functional properties, and the fat reduction rate of low-fat products is generally limited to 20%~30%. If it exceeds 30%, there will be obvious textural defects, and the taste similarity with full-fat products is less than 80%, making it difficult to balance "efficient lipid reduction" and "superior experience". 2. Low delivery efficiency of functional ingredients: Health functional ingredients such as probiotics and active polyphenols are easily inactivated in food processing and the gastrointestinal environment. Existing microencapsulation technology is mostly used in the health product field and has not yet been deeply integrated with soybean fiber modification technology. There is a lack of targeted delivery solutions adapted to low-fat food systems, resulting in an intestinal survival rate of only about 50% for functional ingredients. 3. Low raw material utilization efficiency: Traditional processes mostly use pure soybean fiber as raw material, or extract a single fiber component from soybean residue. Byproducts such as protein and oligosaccharides are wasted, which not only causes resource loss, but also drives up the cost of raw materials, which does not conform to the industrial trend of high-value utilization of all components. 4. Insufficient compatibility with environmental and clean labeling: The use of some chemical modifiers (such as strong acids and organic solvents) does not meet the requirements of clean labeling; the packaging of low-fat foods (such as sausage casings) is mostly made of non-degradable materials and lacks an integrated design of "edible + freshness preservation", which is contrary to the global trend of sustainable development. 5. Outdated quality control system: Existing technologies rely on offline testing (such as viscosity and water holding capacity testing), lacking real-time monitoring of fiber particle size distribution and dispersion uniformity during the modification process, resulting in poor product stability and difficulty in improving the industrialization qualification rate.

[0007] In summary, the global low-fat food market is currently experiencing a prominent contradiction between "demand upgrading and technological lag": the market urgently needs innovative products with a fat reduction rate of over 30%, a taste close to full-fat products, and multi-dimensional health benefits. However, the shortcomings of existing soybean fiber modification technologies in terms of functional synergy, precise control capabilities, full component utilization, and nutrient delivery have become core obstacles restricting the industry's development. Therefore, developing an innovative technology system of "targeted modification - precise delivery - full-chain value-added" to upgrade soybean fiber from a "fat substitute" to a "multi-functional core ingredient," achieving efficient fat reduction, texture optimization, functional enhancement, and environmental synergy in low-fat foods, has become an urgent need for the industry, possessing significant technological breakthrough value and industrialization prospects. Summary of the Invention

[0008] In view of this, the present invention proposes a low-fat sauce based on soybean fiber modification and its preparation method, aiming to solve the problem that current sauce products cannot simultaneously achieve both low-fat health and good taste.

[0009] This invention proposes a method for preparing a low-fat sauce based on modified soybean fiber, comprising the following steps: 1) A proton-type ionic liquid, acid solution, and soybean residue are mixed and acid hydrolyzed to obtain an acid hydrolysate. The acid hydrolysate is then neutralized, centrifuged, and washed to obtain an acid hydrolysate containing soybean fiber and protein. 2) The acid hydrolysis product obtained in step 1) is mixed with the composite enzymatic hydrolysant to carry out an enzymatic hydrolysis reaction to obtain the enzymatic hydrolysis product; 3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol and subjected to segmented ultrasonic treatment to obtain modified soybean fiber; 4) The modified soybean fiber was mixed with xanthan gum, emulsifier and vegetable oil for pre-emulsification, and then homogenized under high pressure to obtain an emulsion; 5) Use the emulsion obtained in step 4) to replace the oil to prepare a low-fat sauce.

[0010] Preferably, the proton-type ionic liquid in step 1) is a choline chloride-lactic acid deep eutectic solvent; The acid solution is a hydrochloric acid and / or citric acid solution, and the mass concentration of the acid solution is 3-5%. The mixing ratio of the proton-type ionic liquid, acid, and soybean residue is 5~10L: 10~20L: 15~35kg.

[0011] Preferably, the acid hydrolysis temperature in step 1) is 50~55℃ and the acid hydrolysis time is 30~50min.

[0012] Preferably, the composite enzymatic hydrolysate in step 2) is a mixture of cellulase, xylanase and alkaline protease; The mass ratio of cellulase, xylanase and alkaline protease is 2~4:1~2:0.5~1; Among them, the enzyme activity of cellulase is ≥5000U / g, the enzyme activity of xylanase is ≥3000U / g, and the enzyme activity of alkaline protease is ≥2000U / g. The mass ratio of the compound enzymatic hydrolysant to the acid hydrolysate is 1:20~50.

[0013] Preferably, the temperature of the enzymatic hydrolysis reaction in step 2) is 25~35℃, and the time of the enzymatic hydrolysis reaction is 120~180min; The pH value of the system during the enzymatic hydrolysis reaction is 4.8~5.2.

[0014] Preferably, the mass ratio of the enzymatic hydrolysis product to Lactobacillus plantarum and resveratrol in step 3) is 100:0.5~1:0.3~0.5; The segmented ultrasound processing includes a first stage of low-frequency ultrasound processing and a second stage of low-frequency ultrasound processing. The low-frequency ultrasonic treatment has a frequency of 20~30kHz, a power of 300~400W, and a duration of 25~35min; The high-frequency ultrasonic treatment has a frequency of 70~80kHz, a power of 400~500W, and a duration of 10~15min; The temperature of the material during the segmented ultrasonic treatment process is 30~40℃.

[0015] Preferably, the mass ratio of the modified soybean fiber to xanthan gum, emulsifier and vegetable oil in step 4) is 100:0.3~0.6:0.3~0.5:20~40; The emulsifier is glyceryl monostearate and / or soybean lecithin; The pre-emulsification temperature is 60~65℃, the time is 10~15min, and the stirring is carried out at a rate of 800~1000r / min during the pre-emulsification process; The pressure of the high-pressure homogenizer is 30~50MPa.

[0016] Preferably, the preparation method of the low-fat sauce in step 5) is as follows: the emulsion obtained in step 4) is mixed with seasonings and auxiliary materials and cooked to obtain the low-fat sauce.

[0017] Preferably, the seasoning includes one or more of the following: basic seasoning, acid seasoning, spice seasoning, and umami seasoning; The excipients include one or more of the following: spicy excipients, thickening and stabilizing excipients, flavor-enhancing excipients, preservative and color-protecting excipients, and taste-regulating excipients.

[0018] The present invention also provides a low-fat sauce prepared by the above preparation method.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The soybean residue used in this invention is a by-product of the production of soy milk or tofu. It contains about 50% dietary fiber, 25% protein, 10% lipids and other nutrients. This invention uses a choline chloride-lactic acid deep eutectic solvent (DES) + acid composite system to acid hydrolyze the soybean residue. As a green proton-type ionic liquid, DES can destroy the crystalline region and hydrogen bond network of soybean fiber through hydrogen bonding, while reducing the hydrophobicity of protein, so as to achieve the simultaneous release of fiber and protein.

[0020] (2) This invention breaks through the limitations of traditional "single component extraction" and realizes the synergistic utilization of fiber and protein in soybean residue, increasing the raw material utilization rate to over 90%. The protein and modified fiber form a "protein-fiber composite system". The amphiphilicity of the protein can assist fiber emulsification, improve emulsion stability, and solve the problem of insufficient emulsification capacity of single fiber modification.

[0021] (3) Modified soybean fiber achieves multifunctional synergy of "water retention-oil retention-emulsification-loading", and has high water retention capacity and emulsification activity.

[0022] (4) After the modified soybean fiber is compounded with xanthan gum and emulsifier, it is pre-emulsified to form an oil-in-water (O / W) pre-emulsion, and then the oil droplets are refined to ≤5μm by high pressure homogenization. The three-dimensional network structure of the fiber can lock the oil droplets and water, and the thickening effect of xanthan gum further increases the viscosity of the system, simulating the lubricating and mellow feeling of traditional oils. Detailed Implementation

[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0024] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included within this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0025] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0026] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0027] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0028] This invention proposes a method for preparing a low-fat sauce based on modified soybean fiber, comprising the following steps: 1) A proton-type ionic liquid, acid solution, and soybean residue are mixed and acid hydrolyzed to obtain an acid hydrolysate. The acid hydrolysate is then neutralized, centrifuged, and washed to obtain an acid hydrolysate containing soybean fiber and protein. 2) The acid hydrolysis product obtained in step 1) is mixed with the composite enzymatic hydrolysant to carry out an enzymatic hydrolysis reaction to obtain the enzymatic hydrolysis product; 3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol and subjected to segmented ultrasonic treatment to obtain modified soybean fiber; 4) The modified soybean fiber was mixed with xanthan gum, emulsifier and vegetable oil for pre-emulsification, and then homogenized under high pressure to obtain an emulsion; 5) Use the emulsion obtained in step 4) to replace the oil to prepare a low-fat sauce.

[0029] In this invention, the proton-type ionic liquid in step 1) is a choline chloride-lactic acid deep eutectic solvent; In this invention, the acid solution is a hydrochloric acid and / or citric acid solution, and the mass concentration of the acid solution is 3-5%, preferably 4-5%, more preferably 4.5-5%, and even more preferably 4.8%. If the acid concentration is too low, the fiber crystallization zone will not be sufficiently destroyed, resulting in a low proportion of soluble fiber; if it is too high, it will easily lead to protein denaturation, affecting subsequent emulsification synergy. After acid hydrolysis, the crystallinity of soybean fiber decreases by more than 45%, the proportion of soluble fiber is ≥30%, and the protein release rate is ≥12%.

[0030] In this invention, the mixing ratio of the proton-type ionic liquid, acid, and soybean residue is 5-10L:10-20L:15-35kg, preferably 7-10L:15-20L:25-35kg, more preferably 8-9L:17-18L:30-32kg, and even more preferably 8.5L:17.5L:31kg. A too-low solid-liquid ratio results in low reaction efficiency, while a too-high ratio leads to uneven mixing, preventing the DES and acid from fully interacting. Based on this raw material ratio, the utilization rate of soybean residue is ≥92%, the simultaneous recovery rate of fiber and protein is ≥88%, there is no obvious clumping in the acid hydrolysate, and the subsequent centrifugation efficiency is improved by 20%.

[0031] In this invention, the acid hydrolysis temperature in step 1) is 50-55°C, preferably 52-55°C, more preferably 53-54°C, and even more preferably 53°C. If the acid hydrolysis temperature is too low, the DES hydrogen bonding is weak, resulting in a low destruction rate of the crystallization zone; if the acid hydrolysis temperature is too high, energy consumption increases, and oligosaccharides in the soybean residue are degraded. The acid hydrolysis time is 30-50 min, preferably 35-45 min, more preferably 38-43 min, and even more preferably 40 min. If the acid hydrolysis time is too short, the modification is insufficient; if it is too long, excessive hydrolysis leads to the loss of fiber gelation.

[0032] In this invention, the composite enzymatic hydrolysant in step 2) is a mixture of cellulase, xylanase and alkaline protease; In this invention, the mass ratio of cellulase, xylanase, and alkaline protease is 2~4:1~2:0.5~1, preferably 3~4:1.5~2:0.8~1, more preferably 3.5~4:1.8~1.9:0.9~1, and even more preferably 3.8:1.85:0.95. Cellulase dominates the degradation of the fiber backbone, xylanase assists in the destruction of side chains, and alkaline protease hydrolyzes proteins to form hydrophobic microdomains. This ratio achieves optimal synergy between water retention, oil retention, and emulsification. After enzymatic hydrolysis, the fiber's water retention capacity is ≥95mL / g, oil retention capacity is ≥85mL / g, and emulsifying activity is ≥24.0, representing a 35% improvement compared to single enzymatic hydrolysis; the small molecule peptide content is ≥7g / 100g, providing both flavor enhancement and emulsification assistance.

[0033] Among them, the enzyme activity of cellulase is ≥5000U / g, the enzyme activity of xylanase is ≥3000U / g, and the enzyme activity of alkaline protease is ≥2000U / g.

[0034] In this invention, the mass ratio of the compound enzymatic hydrolysant to the acid hydrolysate is 1:20~50, preferably 1:30~50, more preferably 1:40~45, and even more preferably 1:42.

[0035] In this invention, the temperature of the enzymatic hydrolysis reaction in step 2) is 25~35℃, preferably 30~35℃, more preferably 32~34℃, and even more preferably 33℃. This temperature range is the optimal temperature for the synergistic effect of the three enzymes. The time of the enzymatic hydrolysis reaction is 120~180min, preferably 150~180min, more preferably 160~170min, and even more preferably 165min. If the enzymatic hydrolysis time is too short, the fiber degradation will be insufficient, and if it is too long, there will be too many small molecule fragments, resulting in a decrease in gelation properties.

[0036] In this invention, the pH value of the system during the enzymatic hydrolysis reaction is 4.8~5.2, preferably 4.9~5.1, and more preferably 4.0. This pH value is suitable for the tolerance range of the three enzymes.

[0037] In this invention, the mass ratio of the enzymatic hydrolysis product to *Lactobacillus plantarum* and resveratrol in step 3) is 100:0.5~1:0.3~0.5, preferably 100:0.8~1:0.4~0.5, more preferably 100:0.9~1:0.45~0.5, and even more preferably 100:0.95:0.48. Too little *Lactobacillus plantarum* will result in insufficient function, while too much will easily lead to aggregation; excessive resveratrol will easily oxidize and precipitate.

[0038] In this invention, the segmented ultrasonic processing includes a first stage of low-frequency ultrasonic processing and a second stage of low-frequency ultrasonic processing. In this invention, the frequency of the low-frequency ultrasonic treatment is 20-30 kHz, preferably 25-30 kHz, more preferably 28-29 kHz, and even more preferably 28.5 kHz; the power is 300-400 W, preferably 320-380 W, more preferably 340-360 W, and even more preferably 350 W; the time is 25-35 min, preferably 30-35 min, and even more preferably 32-33 min. After low-frequency ultrasonic treatment, the fiber bundle dissociation rate is ≥95%, forming long linear fibers with a length of 1-3 μm, providing support for the emulsion network.

[0039] In this invention, the high-frequency ultrasonic treatment frequency is 70-80 kHz, preferably 72-78 kHz, more preferably 74-76 kHz, and even more preferably 75 kHz; the power is 400-500 W, preferably 450-500 W, more preferably 480-490 W, and even more preferably 485 W; the time is 10-15 min, preferably 12-15 min, and even more preferably 13-14 min. After high-frequency ultrasonic treatment, the fiber particle size D50 is ≤25 μm, of which particles ≤10 μm account for ≥70%, and the texture is smooth.

[0040] In this invention, the temperature of the material during the segmented ultrasonic treatment process is 30~40℃, preferably 35~40℃, more preferably 37~39℃, and even more preferably 38℃.

[0041] In this invention, the mass ratio of the modified soybean fiber to xanthan gum, emulsifier, and vegetable oil in step 4) is 100:0.3~0.6:0.3~0.5:20~40, preferably 100:0.4~0.6:0.4~0.5:30~40, more preferably 100:0.5~0.55:0.45~0.5:35~38, and even more preferably 100:0.52:0.48:36.5. Xanthan gum and modified fiber synergistically thicken, the emulsifier helps reduce interfacial tension, and the amount of vegetable oil balances low fat and taste. The emulsion viscosity reaches 2500~3000 mPa・s (25℃), the thixotropy meets the requirements for spreading, and there is no stratification or oil separation after standing at 25℃ for 3 months.

[0042] In this invention, the emulsifier is glyceryl monostearate and / or soybean lecithin.

[0043] In this invention, the pre-emulsification temperature is 60-65℃, preferably 62-65℃, more preferably 63-64℃, and even more preferably 63.5℃; the time is 10-15 min, preferably 12-15 min, and even more preferably 13-14 min; during the pre-emulsification process, stirring is performed at a rate of 800-1000 r / min, preferably 900-1000 r / min, more preferably 950-980 r / min, and even more preferably 960 r / min. The pre-emulsion oil droplet size is ≤50 μm, the emulsification uniformity is ≥90%, and there is no oil phase aggregation.

[0044] In this invention, the pressure of the high-pressure homogenization is 30~50MPa, preferably 40~50MPa, more preferably 45~48MPa, and even more preferably 46.5MPa. The emulsion oil droplet size is ≤3μm, of which ≤1μm particles account for ≥60%, the emulsion stability (centrifugation at 5000r / min for 30min) shows no stratification, and the similarity to the simulated smoothness of oil is ≥98%.

[0045] In this invention, the preparation method of the low-fat sauce in step 5) is as follows: the emulsion obtained in step 4) is mixed with seasonings and auxiliary materials and cooked to obtain the low-fat sauce.

[0046] In this invention, the seasoning includes one or more of the following: basic seasoning, acid seasoning, spice seasoning, and umami seasoning.

[0047] In this invention, the excipients include one or more of the following: spicy excipients, thickening and stabilizing excipients, flavor-enhancing excipients, preservative and color-protecting excipients, and taste-regulating excipients.

[0048] The present invention also provides a low-fat sauce prepared by the above preparation method.

[0049] Example 1 (1) Take 7L of choline chloride-lactic acid eutectic solvent, 15L of 4% citric acid solution and 25kg of soybean residue, mix them, and acid hydrolyze them at 52℃ for 35min to obtain acid hydrolysate; Neutralize the acid hydrolysate with 1 mol / L NaOH solution to pH 6.0, centrifuge at 5000 r / min for 10 min, wash twice with deionized water to obtain the acid hydrolysate (soluble fiber content 30%, protein release rate 12%).

[0050] (2) The compound enzymatic hydrolysate (cellulase: xylanase: alkaline protease = 3:1.5:0.8, with enzyme activities of 5000 U / g, 3000 U / g, and 2000 U / g, respectively) was mixed with the acid hydrolysis product at a mass ratio of 1:30. The mixture was enzymatically hydrolyzed for 150 min at 30℃ and pH 4.9 (the pH was adjusted using 1 wt% citric acid solution). The enzyme was then inactivated by boiling in a water bath for 10 min. The enzyme preparation was recovered by ultrafiltration membrane to obtain the enzymatic hydrolysis product.

[0051] (3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol at a mass ratio of 100:0.8:0.4 and subjected to segmented ultrasonic treatment at 35°C: the first stage was treated at 25 kHz and 320 W for 30 min, and the second stage was treated at 72 kHz and 450 W for 12 min to obtain modified soybean fiber (particle size D50=28 μm).

[0052] (4) Modified soybean fiber was mixed with xanthan gum, glyceryl monostearate and vegetable oil at a mass ratio of 100:0.4:0.4:30, pre-emulsified at 900 r / min for 12 min at 62℃, and homogenized under high pressure of 40 MPa to obtain an emulsion (viscosity 2500 mPa・s, oil droplet size ≤5 μm).

[0053] (5) Mix the emulsion with seasonings (2% erythritol, 4% apple cider vinegar, 0.4% garlic powder, and 0.2% yeast extract) and cook at 65°C and 400r / min for 18 minutes to obtain a low-fat sauce.

[0054] Example 2 (1) Take 8L of choline chloride-lactic acid eutectic solvent, 17L of 4.5% hydrochloric acid solution and 30kg of soybean residue, mix them, and acid hydrolyze at 53℃ for 38min to obtain acid hydrolysate; Neutralize the acid hydrolysate with 1 mol / L NaOH solution to pH 6.2, centrifuge at 5000 r / min for 12 min, wash 3 times to obtain the acid hydrolysate (soluble fiber content 32%, protein release rate 13%).

[0055] (2) The compound enzymatic hydrolysate (cellulase: xylanase: alkaline protease = 3.5: 1.8: 0.9, with enzyme activities of 5000 U / g, 3000 U / g, and 2000 U / g, respectively) was mixed with the acid hydrolysate at a mass ratio of 1:40. The mixture was enzymatically hydrolyzed for 160 min at 32℃ and pH 5.0 (pH was adjusted with 1 wt% citric acid solution). The enzyme was then inactivated by boiling in a water bath for 10 min. The enzyme preparation was recovered by ultrafiltration membrane to obtain the enzymatic hydrolysate.

[0056] (3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol at a mass ratio of 100:0.9:0.45 and subjected to segmented ultrasonic treatment at 37°C: the first stage was treated at 28kHz and 340W for 32min, and the second stage was treated at 74kHz and 480W for 13min to obtain modified soybean fiber (D50=26μm).

[0057] (4) Modified soybean fiber was mixed with xanthan gum, glyceryl monostearate and vegetable oil at a mass ratio of 100:0.5:0.45:35, pre-emulsified at 63℃ and 950r / min for 13min, and homogenized under high pressure at 45MPa to obtain an emulsion (viscosity 2800mPa・s, oil droplet size ≤4μm).

[0058] (5) The emulsion is mixed with seasonings (2.5% erythritol, 4.5% apple cider vinegar, 0.6% mustard powder, and 0.3% yeast extract) and simmered at 68°C and 450r / min for 19 minutes to obtain the finished low-fat sauce.

[0059] Example 3 (1) Take 8.5L of choline chloride-lactic acid eutectic solvent, 17.5L of citric acid solution with a mass concentration of 4.8% and 31kg of soybean residue, mix them, and acid hydrolyze at 53.5℃ for 40min to obtain acid hydrolysate; Neutralize the acid hydrolysate with 1 mol / L NaOH solution to pH 6.1, centrifuge at 5000 r / min for 12 min, wash 3 times to obtain the acid hydrolysate (soluble fiber content 35%, protein release rate 15%).

[0060] (2) The compound enzymatic hydrolysate (cellulase: xylanase: alkaline protease = 3.8: 1.85: 0.95, with enzyme activities of 5000 U / g, 3000 U / g, and 2000 U / g, respectively) was mixed with the acid hydrolysate at a mass ratio of 1:42. The mixture was enzymatically hydrolyzed for 165 min at 33℃ and pH 5.15 (pH was adjusted with 1 wt% citric acid solution). The enzyme was then inactivated by boiling in a water bath for 10 min. The enzyme preparation was recovered by ultrafiltration membrane to obtain the enzymatic hydrolysate.

[0061] (3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol at a mass ratio of 100:0.95:0.48 and subjected to segmented ultrasonic treatment at 38°C: the first stage was treated at 28.5 kHz and 350 W for 32.5 min, and the second stage was treated at 75 kHz and 485 W for 13.5 min to obtain modified soybean fiber (D50=22 μm, ≤10 μm particles accounted for 75%).

[0062] (4) Modified soybean fiber was mixed with xanthan gum, glyceryl monostearate and vegetable oil at a mass ratio of 100:0.52:0.48:36.5, pre-emulsified at 63.5℃ and 960r / min for 13.5min, and homogenized under high pressure at 46.5MPa to obtain an emulsion (viscosity 2900mPa・s, oil droplet size ≤3μm, ≤1μm particles account for 65%).

[0063] (5) The emulsion was mixed with seasonings (3% erythritol, 5% apple cider vinegar, 0.8% mustard powder, 0.5% garlic powder, and 0.3% yeast extract) and simmered at 68.5℃ and 460r / min for 19.5 min to obtain a low-fat sauce.

[0064] Example 4 (1) Take 8.5L of choline chloride-lactic acid eutectic solvent, 17.5L of citric acid solution with a mass concentration of 4.8% and 31kg of soybean residue, mix them, and acid hydrolyze at 53.5℃ for 40min to obtain acid hydrolysate; Neutralize the acid hydrolysate with 1 mol / L sodium carbonate solution to pH 6.1, centrifuge at 5000 r / min for 12 min, wash 3 times to obtain the acid hydrolysate (soluble fiber content 35%, protein release rate 15%).

[0065] (2) The compound enzymatic hydrolysate (cellulase: xylanase: alkaline protease = 3.8: 1.85: 0.95, with enzyme activities of 5000 U / g, 3000 U / g, and 2000 U / g, respectively) was mixed with the acid hydrolysate at a mass ratio of 1:42. The mixture was enzymatically hydrolyzed for 165 min at 33℃ and pH 5.15 (the pH was adjusted with 1 wt% citric acid solution). The enzyme was then inactivated by boiling in a water bath for 10 min. The enzyme preparation was recovered by ultrafiltration membrane to obtain the enzymatic hydrolysate.

[0066] (3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol at a mass ratio of 100:0.95:0.48 and subjected to segmented ultrasonic treatment at 38°C: first stage) 28.5 kHz, 350 W for 32.5 min, second stage 75 kHz, 485 W for 13.5 min to obtain modified soybean fiber (D50=22 μm, ≤10 μm particles account for 75%).

[0067] (4) Modified soybean fiber was mixed with xanthan gum, glyceryl monostearate and vegetable oil in a mass ratio of 100:0.52:0.48:36.5, pre-emulsified at 63.5℃ and 960r / min for 13.5min, and homogenized under high pressure at 46.5MPa to obtain an emulsion (viscosity 2900mPa・s, oil droplet size ≤3μm, ≤1μm particles account for 63%).

[0068] (5) The emulsion was mixed with seasonings (3% low-sodium soy sauce, 4% apple cider vinegar, 8% chili powder, 1% garlic powder) and auxiliary ingredients (10% low-fat fermented chili sauce, 0.2% konjac powder, 1% roasted sesame seeds, 0.05% rosemary extract) and simmered at 68.5℃ and 460r / min for 19.5 min to obtain low-fat chili sauce.

[0069] Comparative Example 1 Steps (1) and (2) are the same as in Example 3. (3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol at a mass ratio of 100:0.95:0.48 and sonicated at 38°C for 6 min at 75 kHz and 485 W to obtain modified soybean fiber.

[0070] (4) Modified soybean fiber was mixed with xanthan gum, glyceryl monostearate and vegetable oil in a mass ratio of 100:0.52:0.48:36.5, pre-emulsified at 63.5℃ and 960r / min for 13.5min, and homogenized under high pressure at 46.5MPa to obtain an emulsion.

[0071] (5) The emulsion was mixed with seasonings (3% erythritol, 5% apple cider vinegar, 0.8% mustard powder, 0.5% garlic powder, and 0.3% yeast extract) and simmered at 68.5℃ and 460r / min for 19.5 min to obtain the sauce.

[0072] Comparative Example 2 Unmodified soybean fiber (120 mesh pulverized) was directly mixed with xanthan gum, glyceryl monostearate and vegetable oil at a ratio of 100:0.52:0.48:36.5, pre-emulsified at 63.5℃ and 960r / min for 13.5min, and homogenized at 46.5MPa.

[0073] Add seasonings (3% erythritol, 5% apple cider vinegar, 0.8% mustard powder, 0.5% garlic powder, and 0.3% yeast extract), and simmer at 68.5℃ and 460r / min for 19.5 minutes to obtain the sauce.

[0074] The water-holding capacity and oil-holding capacity of the modified soybean fiber obtained in step (3) of Examples 1-4 and Comparative Example 1, and the unmodified soybean fiber used in Comparative Example 2 were tested: Soybean fiber water holding capacity (WHC): Take 1g of sample, add 10mL of deionized water, centrifuge at 10000r / min for 20min, and calculate the water holding capacity; Oil holding capacity of soybean fiber (OHC): Take 1g of sample, add 10mL of soybean oil, centrifuge at 8000r / min for 15min, and calculate the oil holding capacity.

[0075] According to GB5009.6-2016, the fat content of the sauces obtained in Examples 1-4 and Comparative Examples 1-2 was tested.

[0076] The test results are shown in Table 1.

[0077] Table 1. Performance test results of intermediate products and sauces from Examples 1-4 and Comparative Examples 1-2

[0078] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a low-fat sauce based on modified soybean fiber, characterized in that, Includes the following steps: 1) A proton-type ionic liquid, acid solution, and soybean residue are mixed and acid hydrolyzed to obtain an acid hydrolysate. The acid hydrolysate is then neutralized, centrifuged, and washed to obtain an acid hydrolysate containing soybean fiber and protein. 2) The acid hydrolysis product obtained in step 1) is mixed with the composite enzymatic hydrolysant to carry out an enzymatic hydrolysis reaction to obtain the enzymatic hydrolysis product; 3) The enzymatic hydrolysate was mixed with Lactobacillus plantarum and resveratrol and subjected to segmented ultrasonic treatment to obtain modified soybean fiber; 4) The modified soybean fiber was mixed with xanthan gum, emulsifier and vegetable oil for pre-emulsification, and then homogenized under high pressure to obtain an emulsion; 5) Use the emulsion obtained in step 4) to replace the oil to prepare a low-fat sauce.

2. The method for preparing a low-fat sauce based on soybean fiber modification according to claim 1, characterized in that, The proton-type ionic liquid mentioned in step 1) is a choline chloride-lactic acid deep eutectic solvent; The acid solution is a hydrochloric acid and / or citric acid solution, and the mass concentration of the acid solution is 3-5%. The mixing ratio of the proton-type ionic liquid, acid, and soybean residue is 5~10L: 10~20L: 15~35kg.

3. The method for preparing a low-fat sauce based on modified soybean fiber according to claim 2, characterized in that, The acid hydrolysis temperature in step 1) is 50~55℃, and the acid hydrolysis time is 30~50min.

4. The method for preparing a low-fat sauce based on soybean fiber modification according to claim 3, characterized in that, The compound enzymatic hydrolysate described in step 2) is a mixture of cellulase, xylanase, and alkaline protease; The mass ratio of cellulase, xylanase and alkaline protease is 2~4:1~2:0.5~1; Among them, the enzyme activity of cellulase is ≥5000U / g, the enzyme activity of xylanase is ≥3000U / g, and the enzyme activity of alkaline protease is ≥2000U / g. The mass ratio of the compound enzymatic hydrolysant to the acid hydrolysate is 1:20~50.

5. The method for preparing a low-fat sauce based on soybean fiber modification according to claim 4, characterized in that, The temperature of the enzymatic hydrolysis reaction in step 2) is 25~35℃, and the reaction time is 120~180min; The pH value of the system during the enzymatic hydrolysis reaction is 4.8~5.

2.

6. A method for preparing a low-fat sauce based on soybean fiber modification according to any one of claims 2 to 5, characterized in that, The mass ratio of the enzymatic hydrolysis product to Lactobacillus plantarum and resveratrol in step 3) is 100:0.5~1:0.3~0.5; The segmented ultrasound processing includes a first stage of low-frequency ultrasound processing and a second stage of low-frequency ultrasound processing. The low-frequency ultrasonic treatment has a frequency of 20~30kHz, a power of 300~400W, and a duration of 25~35min; The high-frequency ultrasonic treatment has a frequency of 70~80kHz, a power of 400~500W, and a duration of 10~15min; The temperature of the material during the segmented ultrasonic treatment process is 30~40℃.

7. The method for preparing a low-fat sauce based on soybean fiber modification according to claim 6, characterized in that, The mass ratio of the modified soybean fiber to xanthan gum, emulsifier, and vegetable oil in step 4) is 100:0.3~0.6:0.3~0.5:20~40; The emulsifier is glyceryl monostearate and / or soybean lecithin; The pre-emulsification temperature is 60~65℃, the time is 10~15min, and the stirring is carried out at a rate of 800~1000r / min during the pre-emulsification process; The pressure of the high-pressure homogenizer is 30~50MPa.

8. The method for preparing a low-fat sauce based on soybean fiber modification according to claim 7, characterized in that, The method for preparing the low-fat sauce in step 5) is as follows: the emulsion obtained in step 4) is mixed with seasonings and auxiliary materials and cooked to obtain the low-fat sauce.

9. The method for preparing a low-fat sauce based on soybean fiber modification according to claim 8, characterized in that, The seasonings include one or more of the following: basic seasonings, acidic seasonings, spice seasonings, and umami seasonings; The excipients include one or more of the following: spicy excipients, thickening and stabilizing excipients, flavor-enhancing excipients, preservative and color-protecting excipients, and taste-regulating excipients.

10. The low-fat sauce prepared by the method for preparing low-fat sauce based on soybean fiber modification according to any one of claims 1 to 9.

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