62 results about "Isolated Soy Protein" patented technology

The invention discloses a production method for improving the ring opening rate of monascus milovastatin, and belongs to the technical field of monascus rice production. According to the method, a monascus purpureus high-yield strain is selected and inoculated into a solid indica rice matrix containing a specific additive for fermentation after spore activation, and the matrix comprises 1, 5-p-coumaroylquinic acid, sodium acetate, sodium citrate, a thermally modified soybean protein isolate polysaccharide sulfate compound and other components. Wherein sodium acetate and sodium citrate can serve as short-chain fatty acid precursors, the activity of closed-loop lactonase is inhibited through pH regulation, and generation of lactone type products is reduced; 1, 5-p-coumaroylquinic acid activates the expression of a polyketide synthase gene cluster, so that the synthesis flux of the Monacolin K with an open-loop structure is improved; nicotinamide ribose enhances the electron transfer efficiency of glycolysis and TCA circulation, provides sufficient ATP for polyketone synthesis, and promotes synthesis of Monacolin K. The compound further strengthens the synthesis flux of secondary metabolites by changing the form of hyphae and continuously releasing a nitrogen / carbon source, and promotes intracellular products to be transferred to extracellular.

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

The invention relates to a method for accelerating healing damage of Chinese yam tubers, which utilizes ozone to assist glycosylation modification of soybean protein isolate so as to improve functional properties of the soybean protein isolate and prepare suppository-loaded nano-emulsion with a function of healing damage of Chinese yam tubers. The method comprises the following steps: introducing ozone into a soybean protein isolate suspension to effectively improve the secondary structure of the soybean protein isolate, mixing the soybean protein isolate with Chinese yam polysaccharide, carrying out a Maillard reaction at a certain temperature, and carrying out freeze drying to obtain glycosylated protein. By analyzing the emulsification characteristics and interface characteristics of proteins with different sugar grafting degrees, proper glycosylated proteins are screened to prepare the nanometer emulsion rich in suberite, and the callus effect of the nanometer emulsion on damaged Chinese yam tubers is evaluated. The reagent used in the method is safe, non-toxic and pollution-free, the operation is simple, the prepared nano-emulsion can remarkably accelerate the callus process of the damaged Chinese yam tubers, and the bottleneck problem that the bombardment is poor in water solubility and cannot be industrially applied is solved.

The present invention discloses an outer coating paste for microwaveable pre-fried foods and its application, belonging to the technical field of fried food processing. The outer coating paste of the present invention comprises, by weight, 20-25 parts of strong dielectric starch, 20-25 parts of flour, 1-5 parts of soy protein isolate, 0.5-2.5 parts of xanthan gum, 0.5-1.5 parts of salt, 0.5-1.5 parts of spices, and 50-100 parts of water; the strong dielectric starch is obtained by cross-linking and modifying oxidized starch with calcium ions; the microwaveable pre-fried foods prepared using the outer coating paste have good crispness and color after microwave reheating, which solves the problem of loss of crispness faced by microwaveable fried foods, is conducive to promoting the industrial development of fried foods, a traditional food, and has broad application prospects in the field of fried food processing.

FIELD: veterinary medicine and dietetics.SUBSTANCE: development of complete feed compositions that can provide a therapeutic effect in cases of exocrine pancreatic insufficiency. The composition of a complete dietary feed for cats with exocrine pancreatic insufficiency has been developed in the following ratio, wt.%: grain part: mixture of rice, wheat, hulled barley and corn – 37.0; protein part of plant origin: isolated soy protein, beet pulp, wheat bran, flax seeds – 22.0; protein part of animal origin: feather meal, chicken liver, egg powder – 25.0; mineral supplement: feed chalk, monocalcium phosphate, table salt, plantain seeds Plantago psyllium, mannanoligasaccharides with beta-glucans and lutein – 2.0; vitamin premix: A, D3, E, K, B1, B2, B3, B5, B6, B12, Bc, H, taurine, inulin, beech lignocellulose, complex of natural fulvic and humic acids – 2.5; flavor enhancer in the form of enzymatic hydrolysate of pork and chicken by-products – 3–3.5; brewer's yeast – 2.5–3.0; a mixture of fish and chicken fat – 5.0–6.0.EFFECT: obtaining food for cats with exocrine pancreatic insufficiency, which is easily reproducible, clinically effective, and convenient in dosing and use.1 cl, 3 tbl, 1 ex

The invention discloses a method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion filling gel, and belongs to the field of food processing. According to the vegetarian whole egg prepared by the invention, the selected raw materials are high in nutritional value, and yeast protein and soy isolate protein are compounded to simulate the protein content and amino acid characteristics in natural egg white; the oil body is rich in lecithin and polyunsaturated fatty acid so as to simulate high-quality fat and color of yolk; lotus seed resistant starch is RS3 type resistant starch capable of relieving allergy, and it is found that the lotus seed resistant starch can improve the gel characteristic in a certain concentration range so as to be matched with the egg texture. The method disclosed by the invention is simple in processing technology, green and environment-friendly, vegetarian whole eggs with nutrient composition, texture and color similar to those of eggs are obtained, and a diversified nutritional supplement is provided for egg allergic persons and vegetarian persons.

This invention relates to the field of microcapsules, specifically to a method for preparing low-hygroscopic egg white peptide microcapsules and their application. The method includes the following steps: (1) weighing sugars and soy protein isolate according to a certain ratio, mixing them in deionized water, dissolving them, and stirring evenly at a certain speed to form a composite wall material solution; (2) adding the egg white peptide solution to the composite wall material solution, stirring evenly to form a microcapsule solution; (3) using spray drying technology to evaporate and remove the moisture, obtaining egg white peptide microcapsule powder. This invention uses egg white peptide as the core material and polysaccharides and soy protein isolate as the composite wall material to prepare an egg white peptide microcapsule. This microcapsule has good encapsulation effect and low hygroscopicity, providing a research basis for the better development and utilization of egg white peptide.

This invention relates to the field of functional materials technology and discloses a method for preparing polyethylene glycol-modified soy protein isolate gel, comprising: Step 1, crushing soybeans and collecting the crushed soybeans; Step 2, extracting protein from the crushed soybeans to obtain soy protein isolate; Step 3, modifying the soy protein isolate with polyethylene glycol to obtain modified soy protein isolate; Step 4, mixing the modified soy protein isolate, basalt powder, and corn stalk powder, then granulating and crushing to obtain soy protein isolate powder; Step 5, preparing the polyethylene glycol-modified soy protein isolate gel by combining the soy protein isolate powder, theophylline, resin, and liquid paraffin. The polyethylene glycol-modified soy protein isolate gel prepared by this invention can effectively adsorb and fix heavy metal ions from water, purify water quality, and reduce the risk of heavy metal wastewater to the ecosystem and human health.

The invention provides a degradable film material with high water vapor permeability for slowly releasing a fruit ripening agent as well as a preparation method and application of the degradable film material. The preparation method comprises the following steps: dissolving chitosan in an organic acid aqueous solution, and adjusting the pH value to 1.0-5.0; the preparation method comprises the following steps: dissolving soybean protein isolate in water, treating at 80-95 DEG C for 25-30 minutes, and adjusting the pH value to 1.0-5.0; and mixing the two solutions in proportion, adding glycerol and a plant growth regulator to prepare a degradable film material solution, carrying out ultrasonic defoaming, pouring the degradable film material solution into a mold, and drying to obtain the degradable film. The controllable and slow-release soybean protein isolate-chitosan-based degradable film material is developed by using ethephon, has good biodegradability, fracture tensile property, water vapor permeation property and ultraviolet barrier property, can conveniently, efficiently and controllably release the ripening agent, avoids the residue of ethephon in fruits, and has a good application prospect in the field of fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation, fruit maturation and fruit maturation. The production place loss rate of the fruits is reduced, and the method has a good industrialization prospect in agricultural product storage and transportation.

The invention provides a semitransparent soybean protein gel candy, and in the semitransparent soybean protein gel candy, the content of soybean protein isolate is 12-35 g / 100 g, the content of a sweetening agent is 40-70 g / 100 g, and the content of dietary fibers is 5-25 g / 100 g. The soybean protein isolate raw material is soybean protein isolate obtained by treating protein glutaminase and papain. The prepared semitransparent soybean protein gel candy is semitransparent in appearance and natural in ingredients, an additive-free gel candy scheme can be realized, and the semitransparent soybean protein gel candy has the following characteristics: 1) the semitransparent soybean protein gel candy is semitransparent in appearance and transparent and bright in color; 2) providing high-content soybean protein; (3) no adhesive is added, and soybean protein gel forming is utilized, so that the market requirements of cleaning labels are met; (4) the taste is good, and the elasticity and the chewiness are good; and 5) being portable and easy to store. The food is suitable for being eaten as a dietary nutrition supplement food.

The invention discloses a preparation method of a degradable bone bonding material with an osteogenesis promoting effect suitable for a wet environment. The preparation method is specifically implemented according to the following steps: step 1, preparing acylated soybean protein isolate; step 2, preparing TA modified BN nanoparticles; step 3, preparing a PVA aqueous solution; step 4, dissolving the acylated soy isolate protein prepared in the step 1 in a TA solution, then adding the TA modified BN nanoparticles prepared in the step 2, and uniformly mixing to obtain a solution B; and step 5, mixing the PVA aqueous solution prepared in the step 3 and the solution B prepared in the step 4, and then washing the mixture with deionized water to obtain the bone bonding material PTSN-TN. The bone bonding material prepared by the invention solves the problem of insufficient bonding strength in a wet environment of a human body in the prior art. The invention also discloses a bone bonding material prepared by the preparation method of the degradable bone bonding material with the osteogenesis promoting effect suitable for the wet environment.

The invention discloses a double-white-egg nutritional supplement and a preparation method thereof, and relates to the technical field of food supplements. The double white egg nutritional supplement comprises the following components in parts by weight: 40-60 parts of whey protein, 25-30 parts of modified soybean protein isolate, 1-5 parts of a vitamin premix, 2-8 parts of sodium caseinate, 1-4 parts of calcium carbonate, 5-20 parts of a mulberry leaf extract, 1-8 parts of xanthan gum and 5-20 parts of probiotics. The invention also provides a preparation method of the nutritional supplement. According to the invention, a strategy of matching double proteins with sodium caseinate and other substances is adopted, so that the problems that the nutritional supplement is low in nutritional value, not beneficial to digestion and absorption, unstable in product and the like are effectively solved.

The invention relates to the technical field of high polymer chemistry, biological materials and functional foods, in particular to a highland barley beta-glucan-soybean protein isolate nano-carrier as well as a preparation method and application of the highland barley beta-glucan-soybean protein isolate nano-carrier. The preparation method comprises the following steps: dissolving soybean protein isolate in water to obtain a protein solution; the method comprises the following steps: firstly adjusting the pH value of a protein solution to 8.0-10.0, then heating, adjusting the pH value of the protein solution to 6.0-8.0, standing and centrifuging to obtain a solution A; and mixing the highland barley beta-glucan solution with the solution A, firstly adjusting the pH value of the mixed solution to be acidic, then adjusting the pH value of the mixed solution to be neutral, and sequentially carrying out high-pressure homogenization, heating and cooling. The method provided by the invention has the advantages of simplified equipment process, short reaction period, no use of chemical reagents harmful to human body and environment, greenness, no toxicity, safety and environmental protection. The high-pressure homogenization can reduce the damage to the functions of polysaccharide and protein and maintain the biological activity.

The invention discloses a method for preparing a soybean protein isolate-polyphenol compound based on microwave synergistic pH migration treatment, and belongs to the technical field of food processing and manufacturing. In order to effectively improve the emulsifying capacity of soybean protein, the invention provides a method for preparing a soybean protein isolate-polyphenol compound based on microwave synergistic pH migration treatment, soybean protein isolate is treated through microwave synergistic pH migration, meanwhile quercetin is added in an auxiliary manner, and the main process comprises the following steps: (1) alkali dissolution and acid precipitation treatment and dialysis; (2) freeze drying; (3) adjusting the pH value; (4) microwave treatment; and (5) adding quercetin, and adjusting the pH value back. According to the invention, the advantages of microwave treatment and pH shift modified soybean protein are fully exerted, and the prepared soybean protein isolate-polyphenol compound has better emulsifying property and can create better economic benefits for protein-based emulsion products and processing industries thereof. The implementation of the invention provides a new thought for the development and utilization of plant-based food.

The invention discloses a method for improving the gel characteristics of minced fillet based on chicken breast and soybean protein isolate and a product thereof, and the method comprises the following steps: by taking frozen minced fillet as a raw material, unfreezing, empty blending, chopping with salt, mixing and chopping, adjusting moisture, heating and forming and the like to obtain mixed gel; by adding chicken breast and soybean protein isolate in an optimal proportion in the preparation process of the surimi product, the gel strength, water holding capacity, hardness and other gel characteristics of the surimi product are remarkably improved, meanwhile, the taste characteristics and sensory quality of surimi gel are remarkably improved, and the effect of improving the quality of the surimi product to the maximum extent is achieved; the utilization rate of the freshwater minced fish is favorably improved, and the market consumption and industrial production of related minced fish products are expanded; the method disclosed by the invention is simple to operate, and the product improved by the chicken breast and the soybean protein isolate is good in gel quality and has a wide application prospect.

Disclosed are a carrageenan- and soy protein isolate-based meal replacement food, and a preparation method therefor. The meal replacement food is formed by an aqueous solution of soy protein isolate, λ-carrageenan and ι-carrageenan under induction in acidic conditions. A meal replacement gel comprises the following raw materials in percentage by mass: 5% of soy protein isolate, 0.25%-0.75% of λ-carrageenan, 0.25%-1% of ι-carrageenan, with the balance being water; the pH value in said acidic conditions is 1-2. The preparation method comprises the following steps: adding soy protein isolate, λ-carrageenan and ι-carrageenan to pure water, and heating, stirring and dissolving same to obtain a mixed solution; and cooling the mixed solution to room temperature, loading same into a dialysis bag, and immersing same in an acidic solution to obtain the gel, the acidic solution being a hydrochloric acid solution.

The invention discloses high-stability and nutrition-enriched algae oil cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. Soybean protein isolate and konjac glucomannan are used as raw materials, an SPI-KGM grafted copolymer is prepared through a thermal induction self-assembly method, algae oil is taken and added into an SPI-KGM grafted copolymer solution, and the algae oil and the SPI-KGM grafted copolymer solution are mixed evenly to obtain the nanogel. According to the algal oil nanogel and the preparation method thereof, the algal oil nanogel technology is constructed through a thermal induction self-assembly method and a direct embedding method, the algal oil is embedded in the SPI-KGM grafted copolymer gel, the algal oil encapsulation efficiency of the algal oil nanogel is improved, meanwhile, the algal oil nanogel prepared through the method is smaller in particle size and closer to a spherical shape, and the stability and bioavailability of the algal oil are improved.

The invention relates to the technical field of food, and provides a preparation method of a protein dietary fiber composition for improving GLP-1 hormone secretion and controlling appetite, which comprises the following steps: 1) sufficiently performing enzymolysis on soybean protein isolate powder in an aqueous solution by using bacillus subtilis neutral protease and papain to prepare soybean protein isolate hydrolysate; and 2) mixing the soybean protein isolate hydrolysate with whey protein and inulin. The protein dietary fiber composition prepared by the method can control appetite by improving GLP-1 hormone secretion so as to control or reduce body weight.

The invention provides a Chinese yam composite fish sausage, which comprises minced fillet, 35% of pork, 35% of fat, 15% of Chinese yam, 10% of ice water, 6% of soybean protein isolate, 6% of egg, 5% of potato starch, 3% of salt, 0.5% of five-spice seasoning, 0.4% of pepper powder, 0.3% of ginger, 0.2% of composite phosphate and 0.2% of carrageenan based on the mass of the minced fillet. Therefore, the prepared fish sausages are rich in taste, distinct in gradation, balanced in nutritional structure and good in slicing property and texture stability, and the market acceptability and nutritional and healthy value of products are remarkably improved.

The present invention discloses a spreadable graphene oxide hybrid soybean protein hydrogel and a preparation method and application thereof. The present invention extracts SPI from soybean protein isolate by means of gallic acid under alkaline conditions; simultaneously grafts SPI-GA with phenol and thiol (SH) to form SPI-GA-SH; dissolves dopamine in a graphene oxide solution to react and obtain a PGO stock solution; finally, SPI-SH-GA and PGO are self-assembled into a spreadable biogel in a glycerol / water binary solvent system. Cytological studies have shown that SPI-SH-GA@PGO is non-toxic to HaCaT cells and has antibacterial properties. It also promotes cell migration, angiogenesis and inhibits cell apoptosis. The spreadable biogel prepared by the present invention forms a protective film against radiation dermatitis during radiotherapy, and can be used as a skin radiation protector to improve radiation protection performance.

This invention provides a method for preparing soy protein isolate, comprising the following steps: A) first extraction of alcohol-based soy protein concentrate to obtain a first-extract material; B) high-temperature refolding of the first-extract material to obtain a refolded protein solution; the high-temperature refolding temperature is 85℃~130℃, the time is 4s~8s, and the vacuum degree is -0.05~-0.08MPa; C) continuous extraction of the refolded protein solution to obtain an extracted mixed soy milk; D) acid precipitation and neutralization of the extracted mixed soy milk to obtain a neutralized material; E) flash sterilization and homogenization of the neutralized material, followed by spray drying to obtain soy protein isolate. The soy protein isolate preparation method provided by this invention is safe and simple, yields high protein, has low equipment requirements, and produces soy protein isolate with high whiteness.

The invention belongs to the technical field of sausage preparation, and particularly relates to a rehmannia-flavored sausage and a preparation technology thereof.The rehmannia-flavored sausage comprises meat, auxiliary materials, seasonings, food additives and sausage casings; the meat material consists of the following components in parts by mass: 60-75 parts of lean meat and 8-20 parts of fat meat; the auxiliary materials consist of the following components in parts by mass: 8-10 parts of prepared rehmannia root pulp, 1-3 parts of Chinese wolfberry fruit primary pulp, 12-20 parts of ice water and 2-5 parts of isolated soybean protein. According to the preparation method, the taste sense of a traditional sausage is broken, medicated food and delicious food are combined, the bitterness of the radix rehmanniae is removed through a nine-steaming and nine-drying method, the caramel sweet fragrance of the prepared rehmannia root is reserved, meanwhile, the prepared rehmannia root is combined with pork, a unique flavor is formed, and in the preparation process, various active ingredients in the radix rehmanniae are preserved, the taste of a traditional product is preserved, and potential values are generated.

The invention relates to the technical field of pet snack preparation, and particularly discloses a pet vegetarian snack preparation method based on vegetable protein.The method comprises the steps that soybean protein isolate and deionized water are mixed and stirred at the temperature of 35-45 DEG C to be swelled, then enzyme is added, the temperature is increased to 50-60 DEG C for enzymolysis, enzyme deactivation and centrifugation are conducted, and enzymatic hydrolysate is obtained; mixing pea protein powder, konjac glucomannan and corn starch, adding the enzymatic hydrolysate, and homogenizing to obtain slurry; adding plant fibers, a vitamin premix and potassium chloride into the slurry, and performing vacuum stirring and degassing to obtain a forming base material; preparing a semi-finished product from the molding base material through a twin-screw extruder at a specific temperature and a specific rotating speed; carrying out microwave drying on the semi-finished product until the moisture is less than or equal to 8% to form a primary blank, dipping in sodium alginate, carrying out cross-linking curing, draining, carrying out secondary drying in a hot air oven, cooling and packaging. The method overcomes the problem of vegetable protein processing, so that the snacks are balanced in nutrition, excellent in texture, appropriate in taste and stable in storage, meet the health requirements of pets, conform to the environment-friendly trend, and provide an innovative choice for the pet food market.

The invention provides an environment-friendly degradable printing ink vehicle product as well as a manufacturing method and application thereof, and the manufacturing method of the environment-friendly degradable printing ink vehicle product comprises the following steps: (1) mixing soybean protein isolate with water, then mixing and stirring with ammonia water, and drying to obtain modified soybean protein isolate; and (2) mixing the modified soy isolate protein obtained in the step (1) with alkali-soluble acrylic resin to obtain the environment-friendly degradable ink vehicle product. The binder provided by the invention is used for preparing ink, overcomes the problems of poor film-forming property of vegetable protein and poor compatibility of resin, so that the composite binder has the film-forming property, rheological property and drying speed which meet the printing requirements, reduces the use amount of the resin, improves the problem of high cost of water-based ink, and enables the water-based ink to have degradability. The environment-friendly requirement is met.

This invention discloses a complex fat mimicry for low-fat, heavy-oil cakes and its preparation method, belonging to the field of food ingredient technology. The complex fat mimicry consists of a soy protein isolate solution, a pectin solution, and an acidic or alkaline solution for adjusting pH. The concentration of the soy protein isolate solution is 0.5%–2.0%; the concentration of the pectin solution is 1%–3%, and the weight ratio of the soy protein isolate solution to the pectin solution is: soy protein isolate solution: pectin solution = (1–4):(1–4); the pH of the complex fat mimicry is 4.6–5.2. This complex fat mimicry better simulates the properties of butter than single fat mimicry, exhibiting better emulsification and stability, and can reduce or even replace fat in heavy-oil cakes.

The invention discloses a method for preparing a modified solution on the surface of coal, and relates to the technical field of coalbed methane extraction. The method comprises the following steps: Step 1: preparing a PDA culture medium, inoculating an appropriate amount of solid inclined chrysosporium chlorosporum into the culture medium, culturing on a constant temperature shaker for four days, and obtaining a white rot fungus liquid; Step 2: preparing a soy protein isolate aqueous solution, adding protease for hydrolysis reaction, controlling the pH value, sterilizing by heating in a water bath, adding glucan after cooling, stirring and dissolving, and cooling to room temperature after heating in a water bath. The modifier prepared by the invention is composed of a microbial liquid and a biomass active agent, can effectively degrade organic matter in coal, significantly improve the physical and chemical properties of coal, and create ideal conditions for efficient desorption and migration of coalbed methane. Compared with some existing modifiers prepared by traditional preparation methods, the modifier has stronger degradability, is more environmentally friendly, and is safer to use.

The invention relates to a preparation method and application of pectin-bean protein composite gel with a self-gelling property. The preparation method of the pectin-bean protein composite gel with the self-gelling property comprises the following steps: obtaining the Euyu pectin and the soybean protein isolate or the pea protein isolate; the preparation method comprises the following steps: dispersing soybean protein isolate or pea protein isolate into ultrapure water, and uniformly stirring to obtain uniformly dispersed protein dispersion liquid; adding the Ayu pectin into the soybean protein isolate or pea protein isolate dispersion liquid, and mixing; stirring the mixed solution and then placing the mixed solution in a refrigerator for hydration overnight; and placing the mixed solution hydrated overnight at room temperature to obtain the pectin-bean protein composite gel. The preparation method of the pectin-bean protein composite gel has the advantages that the pectin-bean protein composite gel is prepared only through ultrapure water, so that the preparation method is environment-friendly and pollution-free; the pectin-bean protein composite gel is prepared only by mixing the Ayu pectin and the bean protein, no external energy is input, and the preparation method is simple, convenient and efficient; the pectin-bean protein composite gel prepared by the invention presents a self-sustaining appearance, and is good in thermal stability and freeze-thaw stability.

The present invention aims to provide an egg substitute composition that uses less processed whole-fat soy flour, yet has a good texture when cooled to room temperature (20°C) after cooking, and does not easily release water. [Solution] An egg substitute composition containing whole fat soy flour and enzyme-hydrolyzed lecithin, An egg substitute composition characterized in that the content of whole fat soy flour in the egg substitute composition is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass. Furthermore, the egg substitute composition according to claim 1 is characterized in that it contains isolated soy protein, and the content of isolated soy protein in the egg substitute composition is 64.5% by mass or less.

The present invention discloses a plant protein comprising isolated soy protein and rice flour; a dietary fiber comprising indigestible maltodextrin and chicory extract powder; a low-sugar component comprising allulose and enzyme-treated stevia and an auxiliary ingredient comprising MCT oil.

The invention discloses a special emulsifier for a high-protein cake and a preparation method thereof, and belongs to the field of food additives. Aiming at potential safety hazards and nutritional defects of a traditional chemical synthetic emulsifier, a novel plant-based emulsification system is constructed by compounding soybean protein isolate, soybean protein concentrate, starch, dietary fibers and a functional thickening agent. According to the emulsifying agent, 40-60 parts of soybean protein isolate is used as a core emulsifying component, 5-15 parts of soybean protein concentrate is supplemented to enhance the water binding capacity, 10-30 parts of starch is combined to regulate and control the rheological property of paste, and 2-10 parts of soybean dietary fibers and 1-6 parts of a thickening agent are added to form a synergistic network. The emulsifier disclosed by the invention can obviously improve the stability of cake batter (bubble height difference is less than or equal to 4mm), increase the specific volume of a finished product (4.95-5.25 ml / g), and endow the product with high protein content (greater than or equal to 15g / 100g) and natural nutritional characteristics. The traditional chemical emulsifier can be completely replaced, and the requirements of the healthy baking industry for safe, nutritional and functional products are met.