Soybean protein and corn starch plant-based bean product and preparation method thereof

Abstract

The invention relates to the technical field of bean product gel processing, in particular to a soybean protein and corn starch plant-based bean product and a preparation method thereof. Comprising the following raw materials in parts by weight: 25-80 parts of modified soybean protein, 15-36 parts of composite corn starch, 10-24 parts of a composite coagulant, 5-12 parts of a flavoring agent and 3-5 parts of auxiliary materials. The modified soybean protein is prepared by adding glucose and xylose into soybean protein for covalent modification and then introducing N-hydroxymethyl acrylamide. The mass ratio of the soybean protein to the glucose to the xylose to the N-hydroxymethyl acrylamide is (5-11): (1-2): 1: (1-2). The problem of quality deterioration caused by insufficient gel performance of natural soybean protein and excessive addition of starch is solved. Relates to functional characteristic optimization of soybean protein and corn starch, a composite modification technology and process condition control.

Description

Technical Field

[0001] This invention relates to the field of soybean product gel processing technology, and more specifically, to a soybean protein and corn starch plant-based soybean product and its preparation method. Background Technology

[0002] Plant-based soy products (such as vegetarian meat and soy protein products) can mimic the fibrous structure and chewiness of meat jerky, providing a similar chewing experience. By adding yeast extract and hydrolyzed plant protein, umami flavor is enhanced, mimicking the natural flavor of meat. Soybeans themselves are rich in high-quality plant protein (approximately 35-40%), and concentrated soy protein isolate can provide a protein content comparable to lean meat, fulfilling the positioning of meat jerky as a high-protein snack.

[0003] Soybeans are not only one of the most widely cultivated economic crops globally, but also a sustainable and renewable source of high-quality protein. Soy protein contains a variety of essential amino acids, its bioavailability is comparable to that of animal protein, its nutritional value is outstanding, and it possesses various functional properties such as emulsifying and gelling properties. Research and development of functional protein ingredients based on soy protein are highly favored by researchers. Gelling properties are one of the important functional characteristics of soy protein as a food ingredient. The gelling properties of soy protein have been used in food processing for over two thousand years, such as in traditional soy products (tofu) and modern meat analogues, as binders for meat and sausage products, soy yogurt, and as carriers of active substances.

[0004] Protein gels are three-dimensional gel networks formed by cross-linking of protein molecules through hydrogen bonds, ionic bonds, van der Waals forces, and electrostatic interactions. The protein-protein interactions within the gel largely determine its gel strength. The strength and stability of the gel network determine the rheology, texture, microstructure, and sensory properties of meat analogues and other related product matrices, which is of great significance for food processing. Soy protein is mainly composed of globulins and paraglobulins, and during gel formation, aggregation is primarily driven by non-covalent interactions. Due to the poor solubility, disordered aggregate structure, and low sulfur content of soy protein itself, the resulting gels have a coarse texture, loose structure, and poor stability, failing to meet consumer quality requirements for gel products. Modifying the structural basis of soy protein through various modification techniques can yield protein ingredients with excellent functional properties, contributing to the development of the modern food industry.

[0005] Physical, chemical, and enzymatic modifications are widely used to improve the gel properties of soy protein. Physical and enzymatic modifications are commonly used, green, and efficient methods, both improving gel properties by regulating the structure of soy protein. Enzymatic modification, including enzyme cross-linking and enzymatic hydrolysis, is currently a hot topic in protein modification research and is widely popular in the food industry due to its high efficiency, safety, mild reaction conditions, fast reaction speed, and substrate specificity. Based on the globular structure of soy protein molecules, the dense, highly hydrophobic domains mean that a large number of functional groups are masked inside the protein molecule, reducing the effectiveness of enzymatic hydrolysis and cross-linking. Therefore, appropriate pretreatment can disrupt the ordered structure of soy protein, altering its aggregation behavior caused by intermolecular chemical forces, thereby exposing more interaction sites and promoting enzymatic hydrolysis or cross-linking reactions, thus improving the gel properties of soy protein. Physical and enzymatic modifications can work synergistically, enhancing the catalytic effect of enzymes through the action of physical fields, thereby achieving better soy protein gel modification results.

[0006] Although soy protein isolate (SPI) has good nutritional properties, its gel strength is insufficient in its natural state, mainly due to poor solubility, disordered structure, and low sulfur content. Summary of the Invention

[0007] This invention provides a soybean protein and corn starch plant-based soybean product and its preparation method, solving the problems of insufficient gelling properties of natural soybean protein and quality deterioration caused by excessive starch addition. It involves the optimization of the functional properties of soybean protein and corn starch, composite modification technology, and control of process conditions.

[0008] In a first aspect, the present invention provides a soybean protein and corn starch plant-based soybean product, comprising the following raw materials in parts by weight: 25-80 parts modified soybean protein, 15-36 parts compound corn starch, 10-24 parts compound coagulant, 5-12 parts flavoring agent, and 3-5 parts auxiliary materials.

[0009] Preferably, the modified soy protein is prepared by adding glucose and xylose to soy protein for covalent modification and then introducing N-hydroxymethylacrylamide.

[0010] Preferably, the mass ratio of soybean protein, glucose, xylose and N-hydroxymethylacrylamide is 5-11:1-2:1:1-2.

[0011] Preferably, the composite corn starch is prepared by adding formic acid lignin and glycine to corn starch, wherein the mass ratio of corn starch, formic acid lignin and glycine is 5-8:2-3:1-2.

[0012] Preferably, the composite coagulant comprises carrageenan, gallic acid, and β-cyclodextrin, wherein the mass ratio of carrageenan, gallic acid, and β-cyclodextrin is 3-5:1-3:1-2.

[0013] Preferably, the seasoning is at least one of sugar, salt, monosodium glutamate, alcohol, soy sauce, chili, and pepper.

[0014] Preferably, the excipient is at least one of allicin, numbing compound and 6-gingerol.

[0015] Secondly, the present invention provides a method for preparing soybean protein and corn starch plant-based soy products, comprising the following steps:

[0016] (1) Mix the modified soybean protein and the compound corn starch, stir evenly, and marinate the evenly stirred paste at 0-4℃ for 2-5 hours;

[0017] (2) Add a composite coagulant to the paste and heat it in a water bath at 90-100℃ for 20-30 minutes to obtain a preform;

[0018] (3) Add seasoning and auxiliary materials to the preform and mix evenly. Then spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soybean products.

[0019] Preferably, in step (3), the thickness of the smear is 3-4 mm.

[0020] Preferably, in step (3), the drying temperature is 60-100℃; and / or, the amount of honey used when brushing on honey is 0.2-0.4 g / cm³. 2 .

[0021] Preferably, in step (3), the baking temperature is 80-150℃ and the baking time is 5-60min.

[0022] In summary, the present invention has the following beneficial effects:

[0023] 1. The modified soy protein in this invention is prepared by adding glucose and xylose to soy protein for covalent modification, followed by the introduction of N-hydroxymethylacrylamide. The "covalent modification" of soy protein involves adding glucose and xylose. This typically refers to glycosylation reactions (such as Maillard reactions), where reducing sugars (such as glucose and xylose) bind to the amino groups of the protein, forming covalent bonds and thus altering the protein's functional properties. Through cross-linking with proteins or other polymers via hydroxymethyl groups, modified soy protein (especially enzyme-crosslinked modified soy protein) can form a dense gel network structure with meat protein, significantly improving the hardness, chewiness, and slicing properties of soy products, resulting in a firmer structure and a more meaty texture. In reconstituted soy products, the binding properties of soy protein enhance the binding force between meat pieces, preventing a loose structure. Modified soy protein has excellent water-holding and oil-retention properties, reducing cooking losses and shrinkage, and increasing the yield of soy products. The hydrophilic and lipophilic properties of soy protein stabilize the emulsion system, preventing fat precipitation and reducing juice loss, thereby improving flavor and appearance. Its emulsifying properties can encapsulate fat particles, preventing quality degradation caused by fat leakage during heating. The gelling and antioxidant properties of modified soy protein can delay the oxidation of soy products. Modified soy protein mainly plays a role in enhancing gel structure, improving water retention, preventing fat precipitation, extending shelf life, and reducing costs in soy products.

[0024] 2. The compound corn starch of this invention is prepared by adding formic acid lignin and glycine to corn starch. Corn starch itself has excellent hygroscopic properties, which can effectively lock in the moisture in soy products, prevent moisture loss during cooking, and keep the soy products tender and juicy. The addition of formic acid lignin and glycine may further enhance the water retention capacity by increasing the gelation properties or complex stability of the starch, solving the "dryness and dullness" problem caused by ordinary corn starch. After compound modification, formic acid lignin may further improve the smoothness and chewiness of the product's cut surface by enhancing intermolecular forces (such as hydrogen bonds). Glycine, as an amino acid, can promote the Maillard reaction, enhance the aroma of soy products, and mask off-odors. The formic acid lignin in the compound may stabilize the color through pigment binding or antioxidant effects, making it closer to the ideal brownish-red. Formic acid lignin forms a dense complex structure with starch, improving the thermal stability of soy products during processing. The compound extends the shelf life by inhibiting the growth of microorganisms in soy products. Compound corn starch, when used in soy products, comprehensively improves product quality by retaining moisture and tenderizing the skin, enhancing elasticity and adhesion, optimizing flavor and color, improving thermal stability, and exhibiting potential antibacterial properties. Its core mechanism lies in the hygroscopic gelation base of corn starch, supplemented by the structural strengthening effect of formic acid lignin and the flavor-modifying function of glycine, thus solving problems such as dryness, whitening, and monotonous flavor caused by ordinary corn starch.

[0025] 3. The modified soybean protein in this invention alters the structure of soybean protein, increasing its hydrophobicity, strengthening the interactions between protein molecules, and forming a tighter network structure, thereby significantly improving gel strength. It can form a stable three-dimensional network structure, effectively binding water and fat. The addition of carrageenan and calcium ions can improve the tensile strength of plant protein-based products and change the microstructure (forming more spherical particles and polymer networks). Through the synergy of protein structure modification, precise starch addition, and innovative processing technologies (such as extrusion), gel strength and product texture are significantly improved, while also considering production efficiency and cost control.

[0026] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit the scope of protection of the present invention. Detailed Implementation

[0027] The present invention will be further described in detail below with reference to the embodiments. It should be noted that: unless otherwise specified, the conditions in the following embodiments are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following embodiments can be obtained from commercially available sources.

[0028] Example

[0029] Example 1

[0030] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 25 parts modified soybean protein, 15 parts compound corn starch, 10 parts compound coagulant, 5 parts flavoring agent, and 3 parts auxiliary materials.

[0031] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 5:1:1:1.

[0032] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0033] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0034] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0035] The excipients are allicin, numbing compounds and 6-gingerol.

[0036] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0037] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0038] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0039] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0040] In step (3), the thickness of the smear is 3mm.

[0041] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0042] In step (3), the baking temperature is 80℃ and the time is 5min.

[0043] Example 2

[0044] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 26 parts modified soybean protein, 16 parts compound corn starch, 11 parts compound coagulant, 6 parts flavoring agent, and 4 parts auxiliary materials.

[0045] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 6:1:1:1.

[0046] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0047] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0048] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0049] The excipients are allicin, numbing compounds and 6-gingerol.

[0050] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0051] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0052] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0053] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0054] In step (3), the thickness of the smear is 3mm.

[0055] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0056] In step (3), the baking temperature is 80℃ and the time is 5min.

[0057] Example 3

[0058] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 27 parts modified soybean protein, 17 parts compound corn starch, 12 parts compound coagulant, 6 parts flavoring agent, and 3 parts auxiliary materials.

[0059] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 5:1:1:1.

[0060] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0061] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0062] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0063] The excipients are allicin, numbing compounds and 6-gingerol.

[0064] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0065] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0066] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0067] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0068] In step (3), the thickness of the smear is 3mm.

[0069] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0070] In step (3), the baking temperature is 80℃ and the time is 5min.

[0071] Example 4

[0072] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 28 parts modified soybean protein, 18 parts compound corn starch, 13 parts compound coagulant, 7 parts flavoring agent, and 3 parts auxiliary materials.

[0073] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 5:1:1:1.

[0074] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0075] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0076] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0077] The excipients are allicin, numbing compounds and 6-gingerol.

[0078] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0079] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0080] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0081] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0082] In step (3), the thickness of the smear is 3mm.

[0083] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0084] In step (3), the baking temperature is 80℃ and the time is 5min.

[0085] Example 5

[0086] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 29 parts modified soybean protein, 16 parts compound corn starch, 11 parts compound coagulant, 5 parts flavoring agent, and 4 parts auxiliary materials.

[0087] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 7:1:1:1.

[0088] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0089] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0090] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0091] The excipients are allicin, numbing compounds and 6-gingerol.

[0092] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0093] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0094] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0095] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0096] In step (3), the thickness of the smear is 3mm.

[0097] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0098] In step (3), the baking temperature is 80℃ and the time is 10min.

[0099] Example 6

[0100] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 25 parts modified soybean protein, 15 parts compound corn starch, 10 parts compound coagulant, 5 parts flavoring agent, and 3 parts auxiliary materials.

[0101] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 8:1:1:1.

[0102] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 6:3:1.

[0103] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 4:1:1.

[0104] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0105] The excipients are allicin, numbing compounds and 6-gingerol.

[0106] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0107] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0108] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0109] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0110] In step (3), the thickness of the smear is 3mm.

[0111] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0112] In step (3), the baking temperature is 80℃ and the time is 5min.

[0113] Example 7

[0114] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 26 parts modified soybean protein, 18 parts compound corn starch, 13 parts compound coagulant, 6 parts flavoring agent, and 3 parts auxiliary materials.

[0115] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 9:1:1:1.

[0116] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0117] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0118] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0119] The excipients are allicin, numbing compounds and 6-gingerol.

[0120] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0121] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0122] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0123] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0124] In step (3), the thickness of the smear is 4 mm.

[0125] In step (3), the drying temperature is 70℃; the amount of honey used when brushing is 0.3g / cm³. 2 .

[0126] In step (3), the baking temperature is 90℃ and the time is 30min.

[0127] Example 8

[0128] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 28 parts modified soybean protein, 19 parts compound corn starch, 15 parts compound coagulant, 8 parts flavoring agent, and 3 parts auxiliary materials.

[0129] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 10:1:1:1.

[0130] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:3:2.

[0131] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 5:1:2.

[0132] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0133] The excipients are allicin, numbing compounds and 6-gingerol.

[0134] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0135] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0136] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0137] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0138] In step (3), the thickness of the smear is 3mm.

[0139] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.2g / cm³. 2 .

[0140] In step (3), the baking temperature is 80℃ and the time is 5min.

[0141] Example 9

[0142] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 60 parts modified soybean protein, 32 parts compound corn starch, 16 parts compound coagulant, 6 parts flavoring agent, and 3 parts auxiliary materials.

[0143] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 8:1:1:1.

[0144] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:2:1.

[0145] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 5:1:1.

[0146] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0147] The excipients are allicin, numbing compounds and 6-gingerol.

[0148] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0149] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0150] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0151] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0152] In step (3), the thickness of the smear is 3mm.

[0153] In step (3), the drying temperature is 60℃; the amount of honey used when brushing is 0.4g / cm³. 2 .

[0154] In step (3), the baking temperature is 100℃ and the time is 30min.

[0155] Example 10

[0156] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 50 parts modified soybean protein, 25 parts compound corn starch, 13 parts compound coagulant, 5 parts flavoring agent, and 3 parts auxiliary materials.

[0157] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 9:2:1:1.

[0158] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 5:3:2.

[0159] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 3:1:1.

[0160] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0161] The excipients are allicin, numbing compounds and 6-gingerol.

[0162] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0163] (1) Mix the modified soybean protein and compound corn starch, stir evenly, and marinate the evenly stirred paste at 1°C for 2 hours.

[0164] (2) Add a composite coagulant to the paste and heat it in a water bath at 100°C for 20 minutes to obtain the preform;

[0165] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0166] In step (3), the thickness of the smear is 3mm.

[0167] In step (3), the drying temperature is 70℃; the amount of honey used when brushing is 0.3g / cm³. 2 .

[0168] In step (3), the baking temperature is 120℃ and the time is 40min.

[0169] Example 11

[0170] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 70 parts modified soybean protein, 28 parts compound corn starch, 22 parts compound coagulant, 5 parts flavoring agent, and 3 parts auxiliary materials.

[0171] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 11:2:1:2.

[0172] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 8:3:2.

[0173] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 5:3:1.

[0174] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0175] The excipients are allicin, numbing compounds and 6-gingerol.

[0176] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0177] (1) Mix the modified soybean protein and compound corn starch, stir evenly, and marinate the evenly stirred paste at 4°C for 2 hours.

[0178] (2) Add a composite coagulant to the paste and heat it in a water bath at 100°C for 20 minutes to obtain the preform;

[0179] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0180] In step (3), the thickness of the smear is 3mm.

[0181] In step (3), the drying temperature is 90℃; the amount of honey used when brushing is 0.4g / cm³. 2 .

[0182] In step (3), the baking temperature is 130℃ and the time is 60min.

[0183] Example 12

[0184] A soybean protein and corn starch plant-based soybean product comprises the following raw materials in parts by weight: 80 parts modified soybean protein, 36 parts compound corn starch, 24 parts compound coagulant, 12 parts flavoring agent, and 5 parts auxiliary materials.

[0185] Modified soy protein was prepared by covalently modifying soy protein with the addition of glucose and xylose, followed by the introduction of N-hydroxymethylacrylamide. The mass ratio of soy protein, glucose, xylose and N-hydroxymethylacrylamide was 11:2:1:2.

[0186] Compound corn starch is prepared by adding formic acid lignin and glycine to corn starch, with a mass ratio of corn starch, formic acid lignin and glycine of 8:3:2.

[0187] The composite coagulant includes carrageenan, gallic acid, and β-cyclodextrin, with a mass ratio of 5:3:2.

[0188] The seasonings are sugar, salt, MSG, wine, soy sauce, chili, and pepper.

[0189] The excipients are allicin, numbing compounds and 6-gingerol.

[0190] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0191] (1) Mix the modified soybean protein and compound corn starch, stir evenly, and marinate the evenly stirred paste at 4°C for 5 hours.

[0192] (2) Add a composite coagulant to the paste and heat it in a water bath at 100°C for 30 minutes to obtain the preform;

[0193] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0194] In step (3), the thickness of the smear is 4 mm.

[0195] In step (3), the drying temperature is 100℃; the amount of honey used when brushing is 0.4g / cm³. 2 .

[0196] In step (3), the baking temperature is 150℃ and the time is 60min.

[0197] Comparative Example 1

[0198] The difference between this comparative example and Example 1 is as follows:

[0199] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0200] (1) Mix the compound corn starch with water, stir until uniform, and marinate the uniformly stirred paste at 0℃ for 2 hours.

[0201] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0202] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0203] Comparative Example 2

[0204] The difference between this comparative example and Example 1 is as follows:

[0205] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0206] (1) Add water to the modified soybean protein, stir evenly, and marinate the evenly stirred paste at 0℃ for 2 hours.

[0207] (2) Add a composite coagulant to the paste and heat it in a water bath at 90°C for 20 minutes to obtain the preform;

[0208] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0209] Comparative Example 3

[0210] The difference between this comparative example and Example 1 is as follows:

[0211] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0212] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0213] (2) The paste was heated in a water bath at 90°C for 20 minutes to obtain the preform;

[0214] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0215] Comparative Example 4

[0216] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0217] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0218] (2) Add carrageenan to the paste and heat in a water bath at 90°C for 20 minutes to obtain the preform;

[0219] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0220] Comparative Example 5

[0221] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0222] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0223] (2) Add gallic acid to the paste and heat in a water bath at 90°C for 20 minutes to obtain the preform;

[0224] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0225] Comparative Example 6

[0226] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0227] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0228] (2) Add β-cyclodextrin to the paste and heat in a water bath at 90°C for 20 min to obtain the preform;

[0229] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0230] Comparative Example 7

[0231] A method for preparing soybean protein and corn starch plant-based soy products includes the following steps:

[0232] (1) Mix the modified soybean protein and compound corn starch evenly and stir. Place the evenly stirred paste at 0℃ for 2 hours.

[0233] (2) Add a composite coagulant to the paste and heat it in a water bath at 150°C for 60 minutes to obtain the preform;

[0234] (3) Add seasoning and auxiliary materials to the pre-made product, mix evenly, spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soy products.

[0235] Table 1. Gel strength test results of soybean protein, corn starch and plant-based soy products prepared in Examples 1-12 and Comparative Examples 1-7

[0236] Sample number gel strength (g) Example 1 1832 Example 2 1818 Example 3 1830 Example 4 1821 Example 5 1820 Example 6 1819 Example 7 1808 Example 8 1822 Example 9 1815 Example 10 1830 Example 11 1824 Example 12 1822 Comparative Example 1 1236 Comparative Example 2 1365 Comparative Example 3 1483 Comparative Example 4 1521 Comparative Example 5 1457 Comparative Example 6 1436 Comparative Example 7 1485

[0237] Table 1 shows that the soybean protein-corn starch plant-based soy products prepared by this invention exhibit good gel strength, indicating that the modified soybean protein alters the soybean protein structure, increases its hydrophobicity, strengthens the intermolecular interactions, and forms a denser network structure, thereby significantly improving gel strength. It can form a stable three-dimensional network structure, effectively binding water and fat. The addition of carrageenan and calcium ions can improve the tensile strength of plant protein-based products and alter the microstructure (forming more spherical particles and polymer networks). Through the synergistic effect of protein structure modification, precise starch addition, and innovative processing technologies (such as extrusion), gel strength and product texture are significantly improved.

[0238] The above description is merely an exemplary embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A soybean protein and corn starch plant-based soy product, characterized in that, The ingredients include the following parts by weight: 25-80 parts modified soy protein, 15-36 parts compound corn starch, 10-24 parts compound coagulant, 5-12 parts flavoring agent, and 3-5 parts auxiliary materials.

2. The soybean protein-corn starch plant-based soy product according to claim 1, characterized in that, The modified soy protein was prepared by adding glucose and xylose to soy protein for covalent modification and then introducing N-hydroxymethylacrylamide.

3. The soybean protein-corn starch plant-based soy product according to claim 2, characterized in that, The mass ratio of soybean protein, glucose, xylose and N-hydroxymethylacrylamide is 5-11:1-2:1:1-2.

4. The soybean protein-corn starch plant-based soy product according to claim 1, characterized in that, The composite corn starch is prepared by adding formic acid lignin and glycine to corn starch, wherein the mass ratio of corn starch, formic acid lignin and glycine is 5-8:2-3:1-2.

5. The soybean protein-corn starch plant-based soy product according to claim 1, characterized in that, The composite coagulant comprises carrageenan, gallic acid, and β-cyclodextrin, wherein the mass ratio of carrageenan, gallic acid, and β-cyclodextrin is 3-5:1-3:1-2.

6. The soybean protein-corn starch plant-based soy product according to claim 1, characterized in that, The seasoning is at least one of sugar, salt, monosodium glutamate, alcohol, soy sauce, chili, and pepper.

7. The soybean protein-corn starch plant-based soy product according to claim 1, characterized in that, The excipient is at least one of allicin, numbing compound and 6-gingerol.

8. A method for preparing soybean protein, corn starch, and plant-based soy products, characterized in that, Applied to the soybean protein-corn starch plant-based soy product according to any one of claims 1-7, comprising the following steps: (1) Mix the modified soybean protein and the compound corn starch, stir evenly, and marinate the evenly stirred paste at 0-4℃ for 2-5 hours; (2) Add a composite coagulant to the paste and heat it in a water bath at 90-100℃ for 20-30 minutes to obtain a preform; (3) Add seasoning and auxiliary materials to the preform and mix evenly. Then spread, dry, bake, brush with honey, bake again, shape, slice and cool to obtain soybean protein corn starch plant-based soybean products.

9. The method for preparing soybean protein, corn starch, and plant-based soy products according to claim 8, characterized in that, In step (3), the thickness of the smear is 3-4 mm, the drying temperature is 60-100℃; and / or, the amount of honey used when brushing on honey is 0.2-0.4 g / cm³. 2 .

10. The method for preparing soybean protein, corn starch, and plant-based soybean products according to claim 8, characterized in that, In step (3), the baking temperature is 80-150℃ and the time is 5-60min.