阅读说明：本技术 一种植物蛋白光亮剂及其制备方法 (A kind of vegetable protein brightener and preparation method thereof ) 是由 陈军 于 2019-09-24 设计创作，主要内容包括：本发明公开了一种植物蛋白光亮剂,包括如下质量百分含量组分：植物油15—16％、绿豆蛋白6—7％、芝麻蛋白1—2％、葡萄糖5—6％、卵磷脂0.2％、水69.8—71.8％。一种植物蛋白光亮剂的制备方法,包括以下步骤：将所述绿豆蛋白、芝麻蛋白和葡萄糖水相混合；将植物油升温,添加卵磷脂搅拌,油相混合；搅拌水相、油相混合物；将搅拌后的混合物经20Mpa均质并通过浸入式UHT灭菌,降温至65—80℃,再经过4—15Mpa无菌均质,冷却到5℃,进行无菌灌装,制备得到植物蛋白光亮剂。本发明公开的植物蛋白光亮剂含菌量低,无致病菌,适于大批量生产和储存,提高糕点、面包的烘焙质量和生产效率,在我国焙烤行业有广泛的市场发展空间。(The invention discloses a kind of vegetable protein brighteners, including following mass percentage component: vegetable oil 15-16%, mung bean protein 6-7%, sesame protein 1-2%, glucose 5-6%, lecithin 0.2%, water 69.8-71.8%.A kind of preparation method of vegetable protein brightener, comprising the following steps: mix the mung bean protein, sesame protein and glucose water；Vegetable oil is heated up, addition lecithin stirring, oil mixes；Stir water phase, oil mixture；It sterilizes by the mixture after stirring through 20Mpa homogeneous and by immersion UHT, is cooled to 65-80 DEG C, using the sterile homogeneous of 4-15Mpa, be cooled to 5 DEG C, carry out sterile filling, vegetable protein brightener is prepared.Vegetable protein brightener bacteria containing amount disclosed by the invention is low, no pathogenic bacteria, is suitable for producing in enormous quantities and storing, improves the baking quality and production efficiency of cake, bread, baking industry in China has extensive market development space.)

1. a kind of vegetable protein brightener, it is characterised in that: including following mass percentage component: vegetable oil 15-16%, Mung bean protein 6-7%, sesame protein 1-2%, glucose 5-6%, lecithin 0.2%, water 69.8-71.8%.

2. a kind of vegetable protein brightener according to claim 1, it is characterised in that: the vegetable oil include it is following at least One of: soybean oil, sunflower oil, rapeseed oil.

3. a kind of preparation method of vegetable protein brightener according to claim 1 or 2, it is characterised in that: including following Step:

S1. water phase mixes,

The mung bean protein, sesame protein and glucose are dissolved in 4-8 DEG C of water, impregnated 6-12 hours, temperature is kept 4-8 DEG C, 80 DEG C are heated up to after the completion of impregnating, obtains aqueous mixture；

S2. oil mixes,

Vegetable oil is warming up to 60 DEG C, addition lecithin is dispersed with stirring uniformly, obtains oil mixture；

S3. water phase, oil mixture are stirred,

Aqueous mixture and oil mixture are uniformly mixed, 15min is stirred with 60rpm speed,

S4. filling, finished product,

It sterilizes by the mixture after stirring through 20Mpa homogeneous and by immersion UHT, 65-80 DEG C is cooled to, using 4- The sterile homogeneous of 15Mpa is cooled to 5 DEG C, carries out sterile filling, vegetable protein brightener is prepared.

4. a kind of preparation method of vegetable protein brightener according to claim 3, it is characterised in that: the S1 step In, the mung bean protein, sesame protein and glucose impregnate under vacuum conditions, and vacuum degree is maintained at-0.05- 0.068Mpa,.

5. a kind of preparation method of vegetable protein brightener according to claim 3, it is characterised in that: the S1 step In, the mung bean protein, sesame protein and glucose mixture are heated by plate heat exchanger after the completion of impregnating.

6. a kind of preparation method of vegetable protein brightener according to claim 3, it is characterised in that: the S4 step In, UHT sterilising temp is 135-144 DEG C, and the time is 4-6sec.

7. a kind of preparation method of vegetable protein brightener according to claim 3, it is characterised in that: the S4 step In, sterile filling uses Tetra Pak or Kang Meibao.

Technical field

The present invention relates to food processing fields, and in particular to a kind of surface light using vegetable protein for cake processing Bright dose and preparation method thereof.

Background technique

Food brightener is in cake process using more, difference of the brightener in realization bread and pastry product Change, and plays an important role in terms of converting actual purchase for the of short duration interest of consumer.Do mousse cake, fruit group, milk Whens butter cake or cheese cake etc., layer of surface brightener usually is painted in finished surface.Finishing agent can give cake Point surface increases by one layer of tempting gloss, makes the appearance of cake more preferable.At the same time it can also play moisturizing, prevent cake from cutting When scatter and other effects.

Traditional brightener selects mirror surface pectin, and for mouthfeel and pure natural demand, in the market more and more uses Egg liquid, in cake, bread surface, enhances the appetite of people as brightener spary.But using egg liquid as surface-brightening Agent has the following problems:

1, contain a large amount of microbial bacterial, especially salmonella in egg, bacterium is easy to become with time and temperature Change constantly breeding, cake and bread processing spary process it is raw it is ripe be difficult to be separately controlled, easily formation cross contamination leads to product goods The frame phase is short, results in waste of resources, and exists simultaneously food safety risk；

2, it is taken a significant amount of time due to egg liquid as finishing agent needs, is not suitable for mass production, production efficiency It is not high.

Summary of the invention

In view of the deficiencies of the prior art, the problem to be solved in the present invention is to be existed using egg liquid as finishing agent Salmonella cross contamination risk and raw egg liquid are perishable, and there are food safety risks；Be not suitable for mass production, production simultaneously It is inefficient.The object of the present invention is to provide a kind of vegetable protein brighteners, not only more preferable than egg liquid glazing coloring effect, together When avoid the food safety risk of a large amount of microorganisms and bacteria breed, mass is applied to the production of cake, bread.

In order to achieve the above object, the present invention is achieved by the following technical programs: a kind of vegetable protein brightener, including Following mass percentage component: vegetable oil 15-16%, mung bean protein 6-7%, sesame protein 1-2%, glucose 5- 6%, lecithin 0.2%, water 69.8-71.8%.

Further, the vegetable oil includes at least one of: soybean oil, sunflower oil, rapeseed oil.

Correspondingly, a kind of preparation method of vegetable protein brightener is provided, comprising the following steps:

Water phase mixing,

The mung bean protein, sesame protein and glucose are dissolved in 4-8 DEG C of water, impregnated 6-12 hours, temperature It is kept for 4-8 DEG C, is heated up to 80 DEG C after the completion of impregnating, obtains aqueous mixture；

Oil mixes,

Vegetable oil is warming up to 60 DEG C, addition lecithin is dispersed with stirring uniformly, obtains oil mixture；

Water phase, oil mixture are stirred,

Aqueous mixture and oil mixture are uniformly mixed, 15min is stirred with 60rpm speed,

Filling, finished product,

It sterilizes by the mixture after stirring through 20Mpa homogeneous and by immersion UHT, is cooled to 65-80 DEG C, using The sterile homogeneous of 4-15Mpa is cooled to 5 DEG C, carries out sterile filling, vegetable protein brightener is prepared.

Further, in the mixing step, the mung bean protein, sesame protein and glucose soak under vacuum conditions Bubble, vacuum degree are maintained at-0.05-0.068Mpa,.

Further, in the mixing step, by plate heat exchanger to the mung bean protein, sesame egg after the completion of impregnating The heating of white and glucose mixture.

Further, in filling, the finished product step, UHT sterilising temp is 135-144 DEG C, and the time is 4-6sec.

Further, in the filling, finished product, sterile filling uses Tetra Pak or Kang Meibao.

Beneficial effects of the present invention:

1, the present invention is impregnated using mung bean protein, two kinds of vegetable proteins of sesame protein and glucose cryogenic vacuum to protein Molecule is sufficiently spread out, and has certain synergistic effect to enhancing protein emulsifying ability, while solving the water of partial heat denaturation protein Change capability problems, the compounding of two kinds of albumen, which improves, bakes rear brightness effect；

2, vegetable protein brightener prepared by the present invention is sterilized using immersion UHT, and immersion sterilization is that clean steam is straight Spray is directly mixed with sticky material reaches bactericidal effect, and energy instantaneous sterilizing effectively prevent protein denaturation, while preventing protein It is adsorbed on sterilization tube wall through thermal denaturation and influences bactericidal effect；

3, the vegetable protein brightener and preparation method of present disclosure, can produce in enormous quantities, convenient for storage, user Just, cake, bread manufacture efficiency are improved.

Detailed description of the invention

Fig. 1 is the flow chart of the preparation method of vegetable protein brightener of the present invention.

Specific embodiment

Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other Embodiment shall fall within the protection scope of the present invention.