阅读说明：本技术 一种基于大豆分离蛋白制备蛋类替代品的方法及产品 (Method for preparing egg substitute based on soybean protein isolate and product ) 是由 向宁 吴思弘 夏久洁 王璐 葛承鑫 孙培龙 冯思敏 邵平 魏正勋 于 2020-04-20 设计创作，主要内容包括：本发明公开了一种基于大豆分离蛋白制备蛋类替代品的方法及产品,该方法包括：将大豆分离蛋白与水混合后,依次加入盐类、色素和调味剂进行分别剪切搅拌混合；再加入植物油和大豆卵磷脂,通过剪切搅拌进行乳化反应；向其中加入亲水性多糖类物质；亲水性多糖类物质为结冷胶和木薯淀粉的混合物；添加mTG酶,在45～55℃下,持续搅拌；经灭酶处理后,得到蛋类替代品。本发明通过添加亲水性多糖类物质结冷胶和木薯淀粉改善大豆分离蛋白在加热过程中的凝胶品质,并利用mTG酶与大豆分离蛋白的共价交联作用,在特定温度条件下,解决了植物类蛋白凝胶制品结构松散、不易成型的问题,提供了一种新的蛋类替代品及其加工工艺。(The invention discloses a method for preparing an egg substitute based on soy protein isolate and a product, wherein the method comprises the following steps: mixing soybean protein isolate with water, sequentially adding salt, pigment and flavoring agent, and respectively shearing, stirring and mixing; adding vegetable oil and soybean lecithin, and performing an emulsification reaction by shearing and stirring; adding hydrophilic polysaccharide substance; the hydrophilic polysaccharide substance is a mixture of gellan gum and tapioca starch; adding mTG enzyme, and continuously stirring at 45-55 ℃; and (5) carrying out enzyme deactivation treatment to obtain the egg substitute. According to the invention, the gel quality of the soybean protein isolate in the heating process is improved by adding the hydrophilic polysaccharide gellan gum and the tapioca starch, and the problems of loose structure and difficult molding of a vegetable protein gel product are solved under the specific temperature condition by utilizing the covalent crosslinking effect of the mTG enzyme and the soybean protein isolate, so that a novel egg substitute and a processing technology thereof are provided.)

1. A method for preparing an egg substitute based on soy protein isolate, comprising the steps of:

(1) uniformly mixing the soy protein isolate and water in proportion, sequentially adding salts, pigments and flavoring agents, and respectively shearing, stirring and mixing to obtain a mixture I;

(2) adding vegetable oil and soybean lecithin into the mixture I, and carrying out an emulsification reaction by shearing and stirring to obtain an emulsified mixture;

(3) adding hydrophilic polysaccharide substance into the emulsified mixture, and stirring and mixing uniformly to obtain a mixture II;

the hydrophilic polysaccharide substance is a mixture of gellan gum and tapioca starch; the mass ratio of the soybean protein isolate to the hydrophilic polysaccharide substance is 8-12: 0.2-0.4;

(4) adding mTG enzyme into the mixture II, and continuously stirring at 45-55 ℃ to obtain a mixture III;

(5) and inactivating the enzyme of the mixture III to obtain the egg substitute.

2. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (1), the mass ratio of water to soy protein isolate is 80-90: 8-12; when the components are added, the components are respectively sheared and stirred for 2-5 min and are fully and uniformly mixed with the isolated soy protein.

3. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (1), the salt is a mixture of sodium pyrophosphate and sodium chloride in a ratio of 0.1-0.3: 0.2-0.4, and the mass ratio of the salt to the soy protein isolate is 0.4-1: 8-12.

4. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (1), the pigment is curcumin, and the mass ratio of pigment to soy protein isolate is 0.01-0.03: 8-12; the flavoring agent is onion powder, and the mass ratio of the flavoring agent to the soybean protein isolate is 0.1-0.5: 8-12.

5. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (1), the shear rate of said shear agitation is 20000-30000 r/min.

6. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (2), the mass ratio of the vegetable oil to the soy protein isolate based on the soy protein isolate added in step (1) is 2-4: 8-12; the mass ratio of the soybean lecithin to the soybean protein isolate is 0.2-1: 8-12; when the components are added, the components are respectively sheared and stirred for 2-5 min and are fully and uniformly mixed with the isolated soy protein.

7. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (3), the mass ratio of gellan gum to tapioca starch is 0.1-0.2: 0.2-0.3.

8. The method for preparing an egg substitute based on soy protein isolate as claimed in claim 1, wherein in step (4), the mass ratio of mTG enzyme to soy protein isolate based on the soy protein isolate added in step (1) is 0.4-0.8: 8-12; the continuous stirring time is 10-20 min.

9. The method for preparing an egg substitute based on soy protein isolate as set forth in claim 1, wherein the enzyme deactivation treatment in the step (5) is: heating at 90-95 ℃ for 1-2 min.

10. An egg substitute prepared by the method for preparing an egg substitute based on soy protein isolate as claimed in any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing an egg substitute based on soybean protein isolate and a product.

Background

Eggs are an indispensable food and food ingredient in the daily diet of people. Each process of producing eggs, such as feed production and animal waste, is burdened by the global environment. The united nations Food and Agriculture Organization (FAO) data show that 9% of greenhouse gas emissions associated with human activities are from animal husbandry, but produce a much higher proportion of more harmful greenhouse gases. If the link of raising animals is removed, the plant is directly used as the raw material to produce the 'egg', which undoubtedly saves a great deal of energy consumption and relieves the pressure on the environment. Therefore, we hope to modify the traditional egg production process by technology and produce the 'substitute egg' with equal nutritive value and taste by using plants. The eggs are rich in sufficient protein, the amino acid proportion of the protein is very suitable for the physiological needs of human bodies, the protein is easy to be absorbed by organisms, the utilization rate is up to more than 98 percent, and the nutritive value is very high. However, eggs also contain high levels of cholesterol, and have salmonella contamination problems that may have some impact on the health of the diet. Secondly, limited shelf life of eggs, significant influence of seasonal fluctuations on egg supply and price, etc., present a nuisance to food manufacturers who use eggs in large quantities. In order to meet the demands of consumers and food manufacturers, economic substitutes capable of replacing the traditional eggs are urgently required to be searched, and the composition taking the vegetable protein as the main component can replace the eggs and the application of the egg products in food.

Currently, there are many patent studies that have proposed various egg replacer compositions. Several prior patents are listed below: US4296134 provides a liquid egg mix product free of cholesterol and having a fat content of less than 1.25% which comprises 60-96 parts by weight of liquid natural egg white, 0-18 parts by weight of water, 2-10.5 parts by weight of protein substitutes and minor amounts of stabilisers, flavourings, colouring agents etc. US4120986 discloses a new batch concentrate that can replace whole eggs, specifically for cakes and cake related products. Comprises 25-55% protein, 5-15% fat, 25-50% carbohydrate, and emulsifier, stabilizer, pregelatinized starch and gum. US4360537 proposes a lipoprotein emulsification system consisting of protein, edible oil and other food ingredients to replace egg yolk in cakes, donuts, muffins and similar products. Also described in this patent is a method of preparing a lipoprotein emulsion in liquid or dry form for use in cakes. US4103038 discloses an egg replacer composition based on ultrafiltration whey protein, fat and an emulsifier. US10070655B2 discloses an egg replacer composition that includes starch, fat and a hydrocolloid system (mixture of hydrocolloid and cross-linking agent). The composition can be applied to any combination of raw eggs. CN1069756A provides an egg-substitute composition without yolk or albumen, which comprises 30-70% of whey protein, 5-65% of fat or oil, 0.2-17% of food emulsifier (preferably lecithin). The composition has low cholesterol content, high ratio of polyunsaturated fat to saturated fat, and no antibiotic. AU2012332180a1 discloses non-egg compositions that can be used as egg replacers and methods for their manufacture. The composition comprises protein (plant-based protein such as bean or pea protein), enzyme, fat, nutrients (vitamins and choline), starch, gum, lecithin, etc. The composition may be prepared by dry blending. CN102326795 this invention discloses an egg substitute for baked and unbaked food products and a preparation method thereof. The substitute comprises wheat protein and other proteins, emulsifiers, fats, food gums, salts and carbohydrates. The amounts of the components are different for the alternatives for baked and unbaked food products. CN1750763A provides an egg replacer concentrate with a low cholesterol content (below 0.5%). The egg replacer concentrate includes 40-85% protein (soy protein, milk protein and egg white protein composition), 0.5-15% carbohydrate. CN1917780A provides an egg replacer composition with low cholesterol content, which can be used for preparing bakery products. It comprises 35-85 wt% of protein (including soy protein and egg white protein, calculated on dry matter), 10-50 wt% of vegetable oil, 0.5-5 wt% of stearic acid lactate, 0.5-5 wt% of carbohydrate and no more than 3 wt% of lecithin. The patent also provides a method for preparing a baked good using the egg replacer composition.

The above studies have all produced egg substitutes that combine the desirable properties of natural eggs and eliminate certain undesirable factors. However, in the above egg substitutes, single animal protein (such as whey protein, egg protein, etc.) or a combination of an animal protein and a vegetable protein (such as soybean protein and milk protein used in combination) is mostly used as a product formula, and a single vegetable protein is rarely used as a main raw material. Furthermore, in the preparation of egg replacers, the processing may involve complicated processing procedures, require expensive equipment, etc. It has also been found that the existing egg substitutes are mainly focused on the preparation, are usually used in the preparation of finished eggs, are less commonly used in systems such as omelette, scrambled eggs or baking, and are not much concerned about the nutritional properties of the egg substitutes compared to natural eggs.

Disclosure of Invention

The invention provides a method for preparing an egg substitute based on isolated soy protein and a product, the method can prepare the isolated soy protein which originally belongs to vegetable protein into the egg substitute which can be molded and meets the requirements of consumers, the egg substitute not only has simple processing technology, does not need complex or expensive instrument and equipment, but also has the characteristics of low heat, low fat, zero cholesterol, no antibiotics and the like, has the advantage of low price and cost compared with the traditional eggs, and is suitable for preparing Chinese and western egg food such as fried eggs, bread, small hamburger egg interlayers and the like.

The specific technical scheme is as follows:

a method for preparing an egg substitute based on soy protein isolate, comprising the steps of:

(1) uniformly mixing the soy protein isolate and water in proportion, sequentially adding salts, pigments and flavoring agents, and respectively shearing, stirring and mixing to obtain a mixture I;

(2) adding vegetable oil and soybean lecithin into the mixture I, and carrying out an emulsification reaction by shearing and stirring to obtain an emulsified mixture;

(3) adding hydrophilic polysaccharide substance into the emulsified mixture, and stirring and mixing uniformly to obtain a mixture II;

the hydrophilic polysaccharide substance is a mixture of gellan gum and tapioca starch; the mass ratio of the soybean protein isolate to the hydrophilic polysaccharide substance is 8-12: 0.2-0.4;

(4) adding mTG enzyme into the mixture II, and continuously stirring at 45-55 ℃ to obtain a mixture III;

(5) and inactivating the enzyme of the mixture III to obtain the egg substitute.

Drawings

FIG. 1 is a graph showing sensory evaluation analysis of scrambled eggs produced from the vegetable-based egg substitute and scrambled eggs produced from real eggs obtained in example 1;

wherein, figure A is a sensory evaluation analysis chart of a scrambled egg made from a vegetable-based egg substitute and a scrambled egg made from a real egg; FIG. B is a graph comparing the mouthfeel of scrambled eggs produced from vegetable-based egg replacers with scrambled eggs produced from real eggs; the scrambled eggs produced from real eggs were referenced to a full score of 10.

Detailed Description

The present invention will be further described with reference to the following specific examples, which are only illustrative of the present invention, but the scope of the present invention is not limited thereto.