Flour product, preparation method of flour product, protein composition and application of protein composition

Abstract

The invention provides a flour product and a preparation method thereof, the flour product comprises flour, whole egg liquid and soybean protein isolate, the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soybean protein isolate is (10-30): 2.7, and the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour. The water-holding capacity of the soybean protein isolate is 4 g / g-7 g / g. According to the present invention, the total amount of the whole egg liquid and the soybean protein isolate is regulated, the weight ratio of the whole egg liquid to the soybean protein isolate and the water-holding capacity of the soybean protein isolate are respectively in the specific range, such that the prepared flour product has the balanced nutrition while the low amount of the egg liquid is added so as to provide the rich nutrition; the color is milky white or creamy yellow, the color is bright, the surface structure is uniform and smooth, the biting force is moderate, the tooth sticking is avoided, the biting force is strong, the elasticity is high, and the taste is smooth.

Description

Technical Field

[0001] This application relates to the field of food technology, and in particular to a noodle product and its preparation method, a protein composition and its application. Background Technology

[0003] Eggs are an important auxiliary ingredient in noodle products. Adding eggs during the noodle-making process creates egg-based noodle products, which improves the taste and nutritional structure of these products to some extent, and also offers certain physiological and health benefits for specific groups of people. However, due to the low profit margin of noodle products, companies generally add a small amount of egg liquid when producing egg-based noodle products to reduce production costs. This small amount of egg liquid, in turn, affects the taste and nutritional structure of the noodle products. Summary of the Invention

[0004] Based on this, this application provides a noodle product that has balanced nutrition and a chewy, smooth texture while adding a low amount of egg liquid, as well as a method for preparing the same.

[0005] The first aspect of this application provides a flour product comprising flour, whole egg liquid, and soy protein isolate, wherein the total weight of the whole egg liquid and the soy protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soy protein isolate is (10-30):2.7, and the water-holding capacity of the soy protein isolate is 4g / g-7g / g.

[0006] In some embodiments, the total weight of the whole egg liquid and the soy protein isolate accounts for 3%-7% of the weight of the flour, optionally 4%-7%.

[0007] In some embodiments, the weight ratio of the whole egg liquid to the soy protein isolate is (15-24):2.7.

[0008] In some embodiments, the water-holding capacity of the soy protein isolate is 5 g / g-7 g / g.

[0009] In some embodiments, the flour product comprises, by weight:

[0010] 100 parts of the flour, 0.27 to 0.9 parts of the soy protein isolate, and 1 to 10 parts of the whole egg liquid.

[0011] In some embodiments, the flour product comprises, by weight:

[0012] 100 parts of the flour, 0.45 to 0.9 parts of the soy protein isolate, and 2.5 to 6 parts of the whole egg liquid.

[0013] In some embodiments, the flour product is one or more of the following: non-fermented flour products, fresh wet flour products, and semi-dried flour products;

[0014] Optionally, the flour products include one or more of the following: bread, steamed buns, dumplings, pancakes, twisted rolls, steamed cakes, hamburgers, fried dough sticks, noodles, twisted dough sticks, wontons, dumplings, cakes, biscuits, pizzas, and egg tarts;

[0015] Optionally, the noodles are dried noodles, and the thickness of the noodles is 0.7mm-1.5mm and the width is 0.7mm-4.0mm.

[0016] The second aspect of this application provides a method for preparing a flour product, comprising the following steps:

[0017] A mixture is prepared by dissolving whole egg liquid and soy protein isolate in water;

[0018] Mix the mixture with flour, knead the dough, and prepare dough or dough flakes;

[0019] The total weight of the whole egg liquid and the soy protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soy protein isolate is (10-30):2.7, and the water holding capacity of the soy protein isolate is 4g / g-7g / g.

[0020] In some embodiments, the flour products include one or more of non-fermented flour products, fresh wet flour products, and semi-dried flour products;

[0021] Optionally, the flour products include one or more of the following: bread, steamed buns, dumplings, pancakes, twisted rolls, steamed cakes, hamburgers, fried dough sticks, noodles, twisted dough sticks, wontons, dumplings, cakes, biscuits, pizzas, and egg tarts;

[0022] Optionally, the noodles are dried noodles;

[0023] Optionally, the preparation method further includes the following steps:

[0024] The dough or dough flakes are rolled, cut, and prepared into noodles;

[0025] Optionally, the preparation method further includes a drying step after cutting to obtain the noodles.

[0026] In some embodiments, the raw materials for preparing the flour product, by weight, include:

[0027] 100 parts of the flour, 0.27 to 0.9 parts of the soy protein isolate, and 1 to 10 parts of the whole egg liquid.

[0028] In some embodiments, the drying process includes a first-zone drying stage, a second-zone drying stage, a third-zone drying stage, and a fourth-zone drying stage.

[0029] Optionally, the temperature of the first drying stage is 30℃-33℃, the humidity is 78%RH-84%RH, and the drying time is 50min-80min;

[0030] Optionally, the temperature of the second drying stage is 35℃-39℃, the humidity is 76%RH-79%RH, and the drying time is 60min-90min;

[0031] Optionally, the temperature of the three-zone drying stage is 44℃-48℃, the humidity is 66%RH-70%RH, and the drying time is 100min-150min;

[0032] Optionally, the temperature of the four-zone drying stage is 30℃-34℃, the humidity is 53%RH-57%RH, and the drying time is 50min-90min.

[0033] A third aspect of this application provides a protein composition comprising whole egg liquid and soy protein isolate, wherein the weight ratio of the whole egg liquid to the soy protein isolate is (10-30):2.7, and the water-holding capacity of the soy protein isolate is 4 g / g-7 g / g.

[0034] In some embodiments, the weight ratio of the whole egg liquid to the soy protein isolate is (15-24):2.7.

[0035] In some embodiments, the water-holding capacity of the soy protein isolate is 5 g / g-7 g / g.

[0036] The fourth aspect of this application provides the application of the protein composition of the third aspect of this application in enhancing the sensory properties of flour products;

[0037] Optionally, the sensory qualities include one or more of color, appearance, softness / hardness, viscoelasticity, and smoothness.

[0038] The aforementioned flour products, including flour, whole egg liquid, and soy protein isolate, can achieve a more balanced nutritional profile by controlling the total amount of whole egg liquid and soy protein isolate, the weight ratio of whole egg liquid to soy protein isolate, and the water-holding capacity of soy protein isolate within specific ranges. This allows for the addition of a lower amount of egg liquid while maintaining the flour products' milky white or creamy yellow color, glossy appearance, uniform and smooth surface structure, moderate chewing force, non-sticky texture, chewiness, elasticity, and a smooth mouthfeel. Detailed Implementation

[0039] To facilitate understanding of this application, a more complete description of the application will be provided below with reference to relevant embodiments. Preferred embodiments of the application are given below. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0040] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0041] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0042] In this application, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0043] This document only specifically discloses some numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0044] Unless otherwise specified, the temperature parameters in this application may be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows temperature fluctuations within the precision range controlled by the instrument, such as ±5°C, ±4°C, ±3°C, ±2°C, or ±1°C.

[0045] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0046] In this application, terms such as "further," "even more," and "particularly" are used for descriptive purposes and to indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0047] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0048] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions. Unless otherwise specified, all technical features and optional technical features of this application can be combined to form new technical solutions.

[0049] Unless otherwise specified, all steps in this application may be performed sequentially or randomly, but sequentially is preferred.

[0050] To reduce production costs, companies typically add a low amount of egg liquid when producing egg-based noodle products. However, this low amount of egg liquid can negatively impact the texture and nutritional composition of the noodle products. To address this issue, this application involves blending whole egg liquid with soy protein isolate, which has specific water-holding capacity, in a specific ratio. By controlling the total amount of both whole egg liquid and soy protein isolate, a noodle product is prepared that offers balanced nutrition and a chewy, smooth texture while requiring a lower amount of egg liquid.

[0051] One or more embodiments of this application provide a flour product comprising flour, whole egg liquid, and soy protein isolate, wherein the total weight of whole egg liquid and soy protein isolate accounts for 0.977%-10.9% of the weight of flour, the weight ratio of whole egg liquid to soy protein isolate is (10-30):2.7, and the water holding capacity of soy protein isolate is 4g / g-7g / g.

[0052] It should be noted that the soy protein isolate mentioned in this article is a complete protein food ingredient, which can be in any form, such as soy protein isolate powder (protein content approximately 90%, moisture content approximately 6%) or soy protein isolate slurry (protein content approximately 12%, moisture content approximately 87%). It can be obtained by processing low-temperature desolventized soybean meal, has high purity, a complete range of amino acids, high nutritional value, and contains essential amino acids that are difficult for the human body to synthesize, making it one of the food ingredients that can replace animal protein.

[0053] The water-holding capacity mentioned in the context refers to the ability of a product to retain its original moisture and the amount of added moisture when subjected to external forces, where the external force refers to centrifugal force. The water-holding capacity of soy protein isolate affects the quality of the resulting flour products.

[0054] The whole egg liquid mentioned in this article refers to the liquid obtained by thoroughly mixing the whole egg, including the egg white and yolk. Compared to using egg white or yolk alone, whole egg liquid has a more balanced nutritional composition, including protein, fat, vitamins, and minerals.

[0055] Understandably, the noodle products provided in some embodiments of this application include flour, whole egg liquid, and soy protein isolate. By controlling the total amount of whole egg liquid and soy protein isolate, the weight ratio of whole egg liquid to soy protein isolate, and the water-holding capacity of soy protein isolate within specific ranges, it is possible to achieve a more balanced nutritional profile in the noodle products while adding a lower amount of egg liquid. The resulting noodles are milky white or creamy yellow in color, glossy, with a uniform and smooth surface structure, moderate chewing force, non-sticky texture, good chewiness, elasticity, and a smooth mouthfeel. Specifically, this yields noodles with further improved sensory properties compared to traditional whole egg liquid noodles.

[0056] As a non-limiting example, the percentage of the total weight of whole egg liquid and soy protein isolate to the weight of flour can be, but is not limited to, 0.977%, 0.98%, 0.99%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 10.9%, or any range between any two of the above percentages.

[0057] In some alternative implementations, the total weight of whole egg liquid and soy protein isolate accounts for 0.98%-10.9% of the weight of flour. This results in flour products with a superior texture.

[0058] In some alternative implementations, the total weight of whole egg liquid and soy protein isolate accounts for 1.3% to 10.9% of the weight of flour.

[0059] As one possible implementation, the total weight of whole egg liquid and soy protein isolate accounts for 3%-7% of the weight of flour. This helps to further enhance the sensory properties of flour products.

[0060] In some exemplary embodiments, the total weight of whole egg liquid and soy protein isolate accounts for 4%-7% of the weight of flour.

[0061] As a non-limiting example, the weight ratio of whole egg liquid to soy protein isolate can be, but is not limited to, 10:2.7, 11:2.7, 12:2.7, 13:2.7, 14:2.7, 15:2.7, 16:2.7, 17:2.7, 18:2.7, 19:2.7, 20:2.7, 21:2.7, 22:2.7, 23:2.7, 24:2.7, 25:2.7, 26:2.7, 27:2.7, 28:2.7, 29:2.7, 30:2.7, or any range between two of the above weight ratios.

[0062] In some alternative embodiments, the weight ratio of whole egg liquid to soy protein isolate is (15-24):2.7. This is beneficial for further enhancing the sensory properties of the flour products.

[0063] As a non-limiting example, the water-holding capacity of soy protein isolate can be, but is not limited to, 4 g / g, 4.2 g / g, 4.4 g / g, 4.6 g / g, 4.8 g / g, 5 g / g, 5.2 g / g, 5.4 g / g, 5.6 g / g, 5.8 g / g, 6 g / g, 6.2 g / g, 6.4 g / g, 6.6 g / g, 6.8 g / g, 7 g / g, or a range between any two of the above values.

[0064] In some of these embodiments, the water-holding capacity of soy protein isolate is 4.2 g / g to 7 g / g.

[0065] In some alternative implementations, the water-holding capacity of soy protein isolate is 5 g / g to 7 g / g.

[0066] In some embodiments, the flour product comprises, by weight, 100 parts flour, 0.27 to 0.9 parts soy protein isolate, and 1 to 10 parts whole egg liquid.

[0067] As a non-limiting example, based on 100 parts by weight of flour, the weight of soy protein isolate contained in the flour product can be, but is not limited to, 0.27 parts, 0.3 parts, 0.35 parts, 0.4 parts, 0.45 parts, 0.5 parts, 0.55 parts, 0.6 parts, 0.65 parts, 0.7 parts, 0.75 parts, 0.8 parts, 0.85 parts, 0.9 parts, or any range between any two of the above weight numbers.

[0068] Based on 100 parts by weight of flour, the weight of whole egg liquid contained in the flour product can be, but is not limited to, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts, 10 parts, or any range between any two of the above weight numbers.

[0069] In some alternative embodiments, the flour product comprises, by weight, 100 parts flour, 0.45 to 0.9 parts soy protein isolate, and 2.5 to 6 parts whole egg liquid.

[0070] As one possible implementation, the flour product includes one or more of the following: non-fermented flour products, fresh wet flour products, and semi-dried flour products.

[0071] In some alternative embodiments, the flour products include one or more of bread, steamed buns, dumplings, pancakes, twisted rolls, steamed cakes, hamburgers, fried dough sticks, noodles, twisted dough sticks, wontons, dumplings, cakes, biscuits, pizzas, and egg tarts.

[0072] In some exemplary embodiments, the flour product is noodles. In some exemplary embodiments, the noodles are dried noodles, and the thickness of the noodles is 0.7mm-1.5mm; for example, it can be, but is not limited to, 0.7mm, 0.8mm, 0.9mm, 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm or any two of the above thicknesses.

[0073] In one possible implementation, the noodle product is noodles, specifically dried noodles, and the width of the noodles is 0.7mm-4.0mm. For example, it can be, but is not limited to, 0.7mm, 0.8mm, 0.9mm, 1.0mm, 1.5mm, 2.0mm, 2.5mm, 3.0mm, 3.5mm, 4.0mm, or any range between two of the above values.

[0074] One or more embodiments of this application provide a method for preparing a noodle product, which can be used to prepare the aforementioned noodle product. The preparation method includes the following steps:

[0075] Dissolve whole egg liquid and soy protein isolate in water to prepare a mixture; mix the mixture with flour and knead to prepare dough or dough flakes; wherein the total weight of whole egg liquid and soy protein isolate accounts for 0.977%-10.9% of the weight of flour, the weight ratio of whole egg liquid to soy protein isolate is (10-30):2.7, and the water holding capacity of soy protein isolate is 4g / g-7g / g.

[0076] Understandably, this application uses whole egg liquid and soy protein isolate in the preparation of noodle products, and controls the total amount of whole egg liquid and soy protein isolate, the weight ratio of whole egg liquid to soy protein isolate, and the water-holding capacity of soy protein isolate within specific ranges. The preparation method is simple, and the dough will not crack or delaminate during the production process, and noodle products can be successfully prepared.

[0077] As a non-limiting example, the percentage of the total weight of whole egg liquid and soy protein isolate to the weight of flour can be, but is not limited to, 0.977%, 0.98%, 0.99%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 10.9%, or any range between any two of the above percentages.

[0078] As a non-limiting example, the weight ratio of whole egg liquid to soy protein isolate can be, but is not limited to, 10:2.7, 11:2.7, 12:2.7, 13:2.7, 14:2.7, 15:2.7, 16:2.7, 17:2.7, 18:2.7, 19:2.7, 20:2.7, 21:2.7, 22:2.7, 23:2.7, 24:2.7, 25:2.7, 26:2.7, 27:2.7, 28:2.7, 29:2.7, 30:2.7, or any range between two of the above weight ratios.

[0079] As a non-limiting example, the water-holding capacity of soy protein isolate can be, but is not limited to, 4 g / g, 4.2 g / g, 4.4 g / g, 4.6 g / g, 4.8 g / g, 5 g / g, 5.2 g / g, 5.4 g / g, 5.6 g / g, 5.8 g / g, 6 g / g, 6.2 g / g, 6.4 g / g, 6.6 g / g, 6.8 g / g, 7 g / g, or a range between any two of the above values.

[0080] In some alternative implementations, the total weight of whole egg liquid and soy protein isolate accounts for 0.98%-10.9% of the weight of flour.

[0081] In some alternative implementations, the total weight of whole egg liquid and soy protein isolate accounts for 1.3% to 10.9% of the weight of flour.

[0082] As one possible implementation, the total weight of whole egg liquid and soy protein isolate accounts for 3%-7% of the weight of flour. This helps to further enhance the sensory properties of flour products.

[0083] In some exemplary embodiments, the total weight of whole egg liquid and soy protein isolate accounts for 4%-7% of the weight of flour.

[0084] In some alternative embodiments, the weight ratio of whole egg liquid to soy protein isolate is (15-24):2.7. This is beneficial for further enhancing the sensory properties of the flour products.

[0085] In some of these embodiments, the water-holding capacity of soy protein isolate is 4.2 g / g to 7 g / g.

[0086] In some alternative implementations, the water-holding capacity of soy protein isolate is 5 g / g to 7 g / g.

[0087] As one possible implementation, the flour product includes one or more of the following: non-fermented flour products, fresh wet flour products, and semi-dried flour products.

[0088] In some alternative embodiments, the flour products include one or more of bread, steamed buns, dumplings, pancakes, twisted rolls, steamed cakes, hamburgers, fried dough sticks, noodles, twisted dough sticks, wontons, dumplings, cakes, biscuits, pizzas, and egg tarts.

[0089] In some of these embodiments, the noodles are dried noodles.

[0090] As a non-limiting example, the flour product is noodles, and the preparation method further includes the following steps: rolling out the dough or flour flakes, cutting them, and preparing noodles.

[0091] In some alternative embodiments, the preparation method also includes a drying step after cutting to obtain dried noodles.

[0092] In some embodiments, the raw materials for preparing the flour product, by weight, include:

[0093] 100 parts flour, 0.27-0.9 parts soy protein isolate, and 1-10 parts whole egg liquid.

[0094] As a non-limiting example, based on 100 parts by weight of flour, the weight of soy protein isolate contained in the raw materials can be, but is not limited to, 0.27 parts, 0.3 parts, 0.35 parts, 0.4 parts, 0.45 parts, 0.5 parts, 0.55 parts, 0.6 parts, 0.65 parts, 0.7 parts, 0.75 parts, 0.8 parts, 0.85 parts, 0.9 parts, or any range between any two of the above weight numbers.

[0095] Based on 100 parts by weight of flour, the weight of whole egg liquid contained in the raw materials can be, but is not limited to, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts, 10 parts, or any range between any two of the above weight numbers.

[0096] In some embodiments, the raw materials for preparing the dough product also include 33 to 42 parts of water.

[0097] In some embodiments, the raw materials for preparing the flour products also include water, and the amount of water added can be adjusted conventionally based on the amount of flour product raw materials added.

[0098] In one or more specific embodiments, the amount of water added = M(flour + soy protein isolate) × (0.31~0.36) - M whole egg liquid × 0.75.

[0099] In one or more specific embodiments, the amount of water added = M(flour + soy protein isolate) × 0.32 - M whole egg liquid × 0.75.

[0100] It should be noted that in this context, "M (flour + soy protein isolate)" represents the total weight of flour and soy protein isolate, and "M whole egg liquid" represents the weight of whole egg liquid. If the soy protein isolate raw material used is soy protein isolate slurry, then the weight of the soy protein isolate powder is the weight of the soy protein isolate slurry minus the water content.

[0101] As a non-limiting example, with 100 parts by weight of flour, the weight of water contained in the raw materials can be, but is not limited to, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42 parts or any range between two of the above weights.

[0102] In some alternative embodiments, the raw materials for preparing the flour product, by weight, include: 100 parts flour, 0.45-0.9 parts soy protein isolate, 2.5-6 parts whole egg liquid, and 33-42 parts water.

[0103] In some implementations, drying includes a first-zone drying stage, a second-zone drying stage, a third-zone drying stage, and a fourth-zone drying stage.

[0104] In some alternative embodiments, the temperature of the drying stage in zone one is 30°C-33°C; for example, it can be, but is not limited to, 30°C, 31°C, 32°C, 33°C or any range between two of the above temperatures.

[0105] As one possible implementation, the humidity of the drying stage in Zone 1 is 78%RH-84%RH; for example, it can be, but is not limited to, 78%RH, 79%RH, 80%RH, 81%RH, 82%RH, 83%RH, 84%RH or any range between the two humidity levels mentioned above.

[0106] In some exemplary embodiments, the drying time of the first drying stage is 50 min to 80 min; for example, it can be, but is not limited to, 50 min, 53 min, 55 min, 58 min, 60 min, 63 min, 65 min, 68 min, 70 min, 73 min, 75 min, 78 min, 80 min, or any range between any two of the above drying times.

[0107] It should be noted that the temperature, humidity, and time of the first-zone drying can be combined in any suitable way, and the three can be selected from any of the temperature, humidity, and time of the first-zone drying stage described in this article.

[0108] In some optional embodiments, the temperature of the second-zone drying stage is 35°C-39°C; for example, it can be, but is not limited to, 35°C, 36°C, 37°C, 38°C, 39°C or any range between two of the above temperatures.

[0109] As one possible implementation, the humidity of the second-zone drying stage is 76%RH-79%RH; for example, it can be, but is not limited to, 76%RH, 77%RH, 78%RH, 79%RH or any two of the above humidity ranges.

[0110] In some exemplary embodiments, the drying time of the second-zone drying stage is 60-90 minutes; for example, it can be, but is not limited to, 60 minutes, 63 minutes, 65 minutes, 68 minutes, 70 minutes, 73 minutes, 75 minutes, 78 minutes, 80 minutes, 83 minutes, 85 minutes, 88 minutes, 90 minutes, or any range between any two of the above drying times.

[0111] It should be noted that the temperature, humidity, and time of the second-zone drying can be combined in any suitable way, and the three can be selected from any of the temperature, humidity, and time of the second-zone drying stage described in this article.

[0112] In some alternative implementations, the temperature of the three-zone drying stage is 44°C-48°C; for example, it can be, but is not limited to, 44°C, 45°C, 46°C, 47°C, 48°C or any range between two of the above temperatures.

[0113] As one possible implementation, the humidity of the three-zone drying stage is 66%RH-70%RH; for example, it can be, but is not limited to, 66%RH, 67%RH, 68%RH, 69%RH, 70%RH or any two of the above humidity ranges.

[0114] In some exemplary embodiments, the drying time of the three-zone drying stage is 100-150 minutes; for example, it can be, but is not limited to, 100 minutes, 105 minutes, 110 minutes, 115 minutes, 120 minutes, 125 minutes, 130 minutes, 135 minutes, 140 minutes, 145 minutes, 150 minutes, or any range between any two of the above drying times.

[0115] It should be noted that the temperature, humidity, and time of the three-zone drying process can be combined in any suitable way, and the three factors can be selected from any of the temperature, humidity, and time of the three-zone drying stages described in this article.

[0116] In some alternative embodiments, the temperature of the four-zone drying stage is 30°C-34°C; for example, it can be, but is not limited to, 30°C, 31°C, 32°C, 33°C, 34°C or any two of the above temperatures.

[0117] As one possible implementation, the humidity of the four-zone drying stage is 53%RH-57%RH; for example, it can be, but is not limited to, 53%RH, 54%RH, 55%RH, 56%RH, 57%RH or any two of the above humidity ranges.

[0118] In some exemplary embodiments, the drying time of the four-zone drying stage is 50 min to 90 min; for example, it can be, but is not limited to, 50 min, 53 min, 55 min, 58 min, 60 min, 63 min, 65 min, 68 min, 70 min, 73 min, 75 min, 78 min, 80 min, 83 min, 85 min, 88 min, 90 min, or any range between any two of the above drying times.

[0119] It should be noted that the temperature, humidity, and time of the four-zone drying process can be combined in any suitable way, and the three can be selected from any of the temperature, humidity, and time of the four-zone drying stages described in this article.

[0120] In some implementations, the kneading time is 10-15 minutes, and the kneaded dough is in a lumpy state.

[0121] As one possible implementation, the step of preparing dough flakes into a noodle strip includes: splitting the dough flakes into sheets under a dough roller spacing of 6mm-10mm to form a noodle strip.

[0122] As a non-limiting example, a method for preparing a flour product includes:

[0123] Step S1: Weigh out flour, whole egg liquid, soy protein isolate, and water; wherein, the total weight of whole egg liquid and soy protein isolate accounts for 0.977%-10.9% of the weight of flour, the weight ratio of whole egg liquid to soy protein isolate is (10-30):2.7, the water holding capacity of soy protein isolate is 4g / g-7g / g, and the weight of water accounts for 33%-42% of the weight of flour.

[0124] Step S2: Dissolve whole egg liquid and soy protein isolate in water to obtain a mixture.

[0125] Step S3: Mix the mixture with flour and knead for 10-15 minutes to obtain dough flakes.

[0126] Step S4: Open the kneaded dough into sheets with a roller spacing of 6mm-10mm to make dough strips.

[0127] Step S5: Gradually roll the dough strip to a thickness of 0.7-1.5mm, controlling the final wet noodle thickness to be 0.7-1.5mm and the width to be 0.7mm-4mm. Step S6: Dry the cut wet noodles, including four drying stages: Zone 1 (30℃-33℃, 78%RH-84%RH, 50-80min); Zone 2 (35℃-39℃, 76%RH-79%RH, 60-90min); Zone 3 (44℃-48℃, 66%RH-70%RH, 100-150min); Zone 4 (30℃-34℃, 53%RH-57%RH, 50-90min). After drying, cut and package the noodles.

[0128] One or more embodiments of this application provide a protein composition comprising whole egg liquid and soy protein isolate, wherein the weight ratio of whole egg liquid to soy protein isolate is (10-30):2.7, and the water-holding capacity of soy protein isolate is 4g / g-7g / g.

[0129] As a non-limiting example, the weight ratio of whole egg liquid to soy protein isolate can be, but is not limited to, 10:2.7, 11:2.7, 12:2.7, 13:2.7, 14:2.7, 15:2.7, 16:2.7, 17:2.7, 18:2.7, 19:2.7, 20:2.7, 21:2.7, 22:2.7, 23:2.7, 24:2.7, 25:2.7, 26:2.7, 27:2.7, 28:2.7, 29:2.7, 30:2.7, or any range between two of the above weight ratios.

[0130] As a non-limiting example, the water-holding capacity of soy protein isolate can be, but is not limited to, 4 g / g, 4.2 g / g, 4.4 g / g, 4.6 g / g, 4.8 g / g, 5 g / g, 5.2 g / g, 5.4 g / g, 5.6 g / g, 5.8 g / g, 6 g / g, 6.2 g / g, 6.4 g / g, 6.6 g / g, 6.8 g / g, 7 g / g, or a range between any two of the above values.

[0131] Understandably, by adjusting the weight ratio of whole egg liquid to soy protein isolate and the water-holding capacity of soy protein isolate within specific ranges, when used in the preparation of noodle products, it is possible to make the noodle products more nutritionally balanced while adding a lower amount of egg liquid. The noodle products are milky white or creamy yellow in color, glossy, with a uniform and smooth surface structure, moderate biting force, non-sticky, chewy, elastic, and smooth in taste.

[0132] In some embodiments, the weight ratio of whole egg liquid to soy protein isolate is (15-24):2.7. This is beneficial for further enhancing the sensory properties of the flour products.

[0133] As one possible implementation, the water-holding capacity of soy protein isolate is 5 g / g-7 g / g. One or more embodiments of this application provide an application of the above-described protein composition in enhancing the sensory properties of flour products.

[0134] In some alternative implementations, sensory qualities include one or more of color, appearance, firmness, viscoelasticity, and smoothness.

[0135] The technical solutions of this application will be described in detail below with reference to specific embodiments. It should be understood that these embodiments are only for illustrating this application and are not intended to limit the scope of this application. For experimental methods in the following embodiments where specific conditions are not specified, please refer to the guidelines given in this application first, or follow experimental manuals or conventional conditions in the field, or follow the conditions recommended by the manufacturer, or refer to experimental methods known in the field.

[0136] In the specific embodiments described below, the measurement parameters involving raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0137] It should be noted that the sources of raw materials and instruments used in the following embodiments and comparative examples are as follows:

[0138] The flour was domestically produced common wheat flour (FI), purchased from Yihai Kerry (Kunshan) Food Industry Co., Ltd.

[0139] The whole egg liquid was purchased from Suzhou Oufu Egg Liquid Co., Ltd.

[0140] The soy protein isolate powder was purchased from Jinhai Food Industry Co., Ltd., and the dry weight percentage of soy protein isolate in the soy protein isolate powder was 90%.

[0141] The dough mixer was purchased from Huizhou Gaobi Baking Co., Ltd., model K31-0051AG1-W;

[0142] The dough press was purchased from Beijing Dongfu Jiuheng Instrument Technology Co., Ltd., model JMTD168 / 140.

[0143] The intelligent noodle drying experimental platform was purchased from China Packaging Company.

[0144] The methods for determining the relevant parameters of soy protein isolate are as follows:

[0145] 1. Water-holding capacity: Weigh 1.5 g of sample (m) into a 50 mL centrifuge tube, and accurately weigh the total weight of the centrifuge tube and sample, m1. Gradually add water, stirring the sample with a glass rod after each addition, until the sample becomes a paste but no water separates. Wipe the glass rod dry on the tube wall. Centrifuge at 3000 r / min for 10 min, discard the supernatant, wipe the centrifuge tube wall dry, and weigh the total weight of the centrifuge tube and residue, m2, again. Calculate the water-holding capacity using the following formula: WHC (g / g) = (m2-m1) / m.

[0146] 2. Nitrogen solubility index: Weigh 5 g of sample, add 195 g of deionized water, and stir at 200 rpm for 2 h in a 30℃ water bath. Centrifuge the dissolved sample at 1500 rpm for 10 min, take the supernatant and determine the protein content N1, and simultaneously determine the sample protein content N2. Calculate the nitrogen solubility index according to the following formula: NSI = N1 / N2*40*100%.

[0147] 3. Degree of hydrolysis: Dissolve 1 gram of protein sample in 99 grams of water (stirring magnetically for 1 hour). Mix 5 ml of the protein solution with 5 ml of TCA solution (0.44 mol / L). Centrifuge the mixture at 5000 g for 10 min, and collect 5 ml of the supernatant in a digestion tube. Measure the protein content using the Kjeldahl method. Additionally, measure the protein content of the protein powder using the Kjeldahl method. Calculate the degree of hydrolysis using the following formula: Z = (m1 * 200) / m2 * 100%, where Z is the degree of hydrolysis, m1 is the protein content in the supernatant, and m2 is the protein content in the powder.

[0148] It should be noted that soy protein isolate slurry is dried to obtain soy protein isolate powder. When testing the water holding capacity, nitrogen solubility index and degree of hydrolysis of soy protein isolate slurry, it can be prepared into soy protein isolate powder first, and then tested according to the above-mentioned testing methods.

[0149] I. Preparation of dried noodles

[0150] Example 1

[0151] Step S1: Weigh 100 parts by weight of flour, 10 parts by weight of whole egg liquid, 1 part by weight of soy protein isolate powder and 25 parts by weight of water; wherein, the water holding capacity of soy protein isolate powder is 4.2 g / g, the degree of hydrolysis is 2, and the nitrogen solubility index is 83%.

[0152] Step S2: Dissolve whole egg liquid and soy protein isolate powder in water to obtain a mixture.

[0153] Step S3: Mix the mixture with flour and knead for 10 minutes to obtain dough flakes.

[0154] Step S4: Open the kneaded dough into sheets with a 10mm gap between the dough rollers to make dough strips.

[0155] Step S5: Gradually roll the dough sheet to a thickness of 0.9mm, then cut it to a width of 0.7mm for wet noodles.

[0156] Step S6: Dry the cut wet noodles. The drying process includes four drying stages: Zone 1 (30°C, 84% RH, 80 min); Zone 2 (39°C, 76% RH, 60 min); Zone 3 (44°C, 70% RH, 150 min); and Zone 4 (34°C, 53% RH, 50 min). After drying, the noodles are cut and packaged.

[0157] Examples 2-9

[0158] The preparation methods of Examples 2-9 are the same as those of Example 1, with the following differences: at least one of the following: the amount of soy protein isolate powder, the water-holding capacity, degree of hydrolysis, nitrogen solubility index of soy protein isolate powder, the amount of whole egg liquid, the weight ratio of whole egg liquid to soy protein isolate powder, and the amount of water added (the amount of water added = M(flour + soy protein isolate powder)*0.32-Mwhole egg liquid*0.75). For details, please refer to Table 1.

[0159] Comparative Examples 1-14

[0160] The preparation methods of Comparative Examples 1-14 are similar to those of Example 1, with the following differences: at least one of the following: the amount of soy protein isolate powder used, the water-holding capacity, degree of hydrolysis, nitrogen solubility index of soy protein isolate powder, the amount of whole egg liquid used, the weight ratio of whole egg liquid to soy protein isolate powder, and the amount of water added (the amount of water added = M(flour + soy protein isolate powder) * 0.32 - M whole egg liquid * 0.75), as detailed in Table 1.

[0161] The differences between the preparation methods of Comparative Examples 13-14 and the preparation method of Example 1 also include:

[0162] In step S2, the whole egg liquid and water are mixed evenly to obtain a liquid mixture.

[0163] In step S3, the soy protein isolate is mixed with flour, then the liquid mixture is added, and the dough is kneaded for 10 minutes to obtain dough flakes.

[0164] The remaining preparation steps are the same as in Example 1.

[0165] Table 1

[0166]

[0167] The sum of weights refers to the total weight of whole egg liquid and soy protein isolate.

[0168] II. Sensory Evaluation

[0169] The noodles prepared in the above embodiments and comparative examples were boiled for 5 minutes until there was no white core. Six professional sensory evaluation personnel were organized to evaluate and score the noodles in six aspects: color, appearance, softness and hardness, viscoelasticity, smoothness and taste. The full score was 100 points. The evaluation criteria are shown in Table 2.

[0170] Table 2

[0171]

[0172] The sensory evaluation results of the above embodiments and comparative examples are shown in Table 3.

[0173] Table 3

[0174]

[0175] Comparison of the results of Examples 1-8 and Comparative Examples 1-14 shows that, in this application, by controlling the total weight of whole egg liquid and soy protein isolate to be 0.977%-10.9% of the weight of flour, the weight ratio of whole egg liquid to soy protein isolate to be (10-30):2.7, and the water-holding capacity of soy protein isolate to be 4g / g-7g / g, and by first mixing the protein raw materials with water to prepare a protein mixture, the resulting flour products are more nutritionally balanced, and have a milky white or milky yellow color, a glossy appearance, a uniform and smooth surface structure, moderate biting force, are not sticky to the teeth, have a good chewiness, are elastic, and have a smooth texture.

[0176] The results of Example 8 and Comparative Examples 1-2 show that soy protein isolate with a water-holding capacity of 4g / g-7g / g has a synergistic effect with whole egg liquid, significantly improving the sensory properties of flour products.

[0177] A comparison of the results from Examples 1-6 and Comparative Examples 9-11 shows that the degree of hydrolysis and nitrogen solubility of the soy protein isolate used in Examples 1-6 are similar to those used in Comparative Examples 9-11, but their water-holding capacity differs. The sensory evaluation results of Examples 1-6 are significantly better than those of Comparative Examples 9-11. This indicates that the effect of adding soy protein isolate is related to the water-holding capacity, and is essentially unrelated to the degree of hydrolysis and nitrogen solubility.

[0178] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0179] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A dough product, characterized in that, The product comprises flour, whole egg liquid, and soy protein isolate, wherein the total weight of the whole egg liquid and the soy protein isolate accounts for 0.977%-10.9% of the weight of the flour, and the weight ratio of the whole egg liquid to the soy protein isolate is (10-30). 2.7 The water-holding capacity of the soy protein isolate is 4g / g-7g / g.

2. The baked product of claim 1 wherein, The total weight of the whole egg liquid and the soy protein isolate accounts for 3%-7% of the weight of the flour, optionally 4%-7%; and / or The weight ratio of the whole egg liquid to the soy protein isolate is (15-24):2.7; and / or The water-holding capacity of the soy protein isolate is 5g / g-7g / g.

3. A dough product according to any one of claims 1 to 2, wherein The flour product comprises, by weight parts: 100 parts of the flour, 0.27-0.9 parts of the soy protein isolate, and 1-10 parts of the whole egg liquid; Optionally, the flour product comprises, by weight: 100 parts of the flour, 0.45 to 0.9 parts of the soy protein isolate, and 2.5 to 6 parts of the whole egg liquid.

4. A dough product according to any one of claims 1 to 2, wherein The flour products include one or more of the following: non-fermented flour products, fresh wet flour products, and semi-dried flour products; Optionally, the flour products include one or more of bread, steamed buns, dumplings, pancakes, twisted rolls, steamed cakes, hamburgers, fried dough sticks, noodles, twisted dough sticks, wontons, dumplings, cakes, biscuits, pizzas, and egg tarts; optionally, the noodles are dried noodles, and the thickness of the noodles is 0.7mm-1.5mm and the width is 0.7mm-4.0mm.

5. A method of making a dough product, characterized by, Includes the following steps: A mixture is prepared by dissolving whole egg liquid and soy protein isolate in water; Mix the mixture with flour, knead the dough, and prepare dough or dough flakes; The total weight of the whole egg liquid and the soy protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soy protein isolate is (10-30):2.7, and the water holding capacity of the soy protein isolate is 4g / g-7g / g.

6. The production method according to claim 5, wherein The flour products include one or more of non-fermented flour products, fresh wet flour products, and semi-dry flour products; optionally, the flour products include one or more of bread, steamed buns, dumplings, pancakes, twisted rolls, steamed cakes, hamburgers, fried dough sticks, noodles, twisted dough sticks, wontons, dumplings, cakes, biscuits, pizzas, and egg tarts; optionally, the noodles are dried noodles. Optionally, the preparation method further includes the following steps: The dough or dough flakes are rolled, cut, and prepared into noodles; Optionally, the preparation method further includes a drying step after cutting to obtain the noodles.

7. The production method according to any one of claims 5 to 6, wherein The preparation method includes at least one of the following conditions: (1) By weight, the raw materials for preparing the flour product include: 100 parts of the flour, 0.27-0.9 parts of the soy protein isolate, and 1-10 parts of the whole egg liquid; (2) The drying process includes a first-zone drying stage, a second-zone drying stage, a third-zone drying stage, and a fourth-zone drying stage; Optionally, the temperature of the first drying stage is 30℃-33℃, the humidity is 78%RH-84%RH, and the drying time is 50min-80min; Optionally, the temperature of the second drying stage is 35℃-39℃, the humidity is 76%RH-79%RH, and the drying time is 60min-90min; Optionally, the temperature of the three-zone drying stage is 44℃-48℃, the humidity is 66%RH-70%RH, and the drying time is 100min-150min; Optionally, the temperature of the four-zone drying stage is 30℃-34℃, the humidity is 53%RH-57%RH, and the drying time is 50min-90min.

8. A protein composition, characterized by, It includes whole egg liquid and soy protein isolate, wherein the weight ratio of the whole egg liquid to the soy protein isolate is (10-30): 2.7 The water-holding capacity of the soy protein isolate is 4g / g-7g / g.

9. The protein composition according to claim 8, characterized in that, The weight ratio of the whole egg liquid to the soy protein isolate is (15-24):2.7; and / or The water-holding capacity of the soy protein isolate is 5g / g-7g / g.

10. The use of a protein composition as described in any one of claims 8 to 9 in enhancing the sensory properties of flour products; Optionally, the sensory qualities include one or more of color, appearance, softness / hardness, viscoelasticity, and smoothness.

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