阅读说明：本技术 一种基于素蛋清的纯素食品及其制备方法 (pure vegetarian food based on vegetarian egg white and preparation method thereof ) 是由 林雪 张峻川 于 2019-09-10 设计创作，主要内容包括：本发明公开了一种基于素蛋清的纯素食品及其制备方法,按照质量百分含量,其原料由以下组分组成：能够形成素蛋清的豆类35％-40％、素食主料35％-40％、素蛋清13-17％、淀粉4％-7％、调味辅料1％-1.5％。本发明所制备的纯素食品(例如素食薯片)不仅原料新颖,而且为广大消费者,特别是亚健康人群和素食主义者提供了一个健康的替代传统薯片的零食选择。此外,通过添加不同的调味料如胡椒粉,或者将胡萝卜替换成红薯等,能够生产出不同口味的薯片产品。(the invention discloses a pure vegetarian food based on vegetarian egg white and a preparation method thereof, and the pure vegetarian food comprises the following raw materials in percentage by mass: 35-40% of beans capable of forming vegetarian egg white, 35-40% of vegetarian main materials, 13-17% of vegetarian egg white, 4-7% of starch and 1-1.5% of seasoning auxiliary materials. The pure vegetarian food (such as vegetarian potato chips) prepared by the invention not only has novel raw materials, but also provides a healthy snack choice for replacing the traditional potato chips for vast consumers, particularly sub-healthy people and vegetarian people. In addition, by adding different seasonings such as pepper or replacing carrot with sweet potato, etc., potato chip products with different tastes can be produced.)

1. A pure vegetarian food based on vegetarian egg white is characterized in that: the raw materials comprise the following components in percentage by mass:

35-40% of beans capable of forming egg white

35 to 40 percent of the main material of the vegetarian food

13 to 17 percent of egg white

4 to 7 percent of starch

1 to 1.5 percent of seasoning auxiliary materials.

2. pure vegetarian food product based on egg white according to claim 1, characterized in that: the beans capable of forming albumen are one or more of chickpea, butter bean, hyacinth bean, black bean, red kidney bean and Italian white bean.

3. Pure vegetarian food product based on egg white according to claim 1, characterized in that: the vegetarian food is mainly made of sweet food materials.

4. A plain egg white based plain food product according to claim 3, wherein: the vegetarian food main material is one or a mixture of carrot, sweet potato and purple sweet potato.

5. pure vegetarian food product based on egg white according to claim 1, characterized in that: the starch is potato starch, and the seasoning auxiliary materials are one or more of nettle leaf powder, edible salt and pepper powder.

6. A method for preparing pure vegetarian food based on egg white according to any one of claims 1-5, wherein the method comprises the following steps: the method comprises the following steps:

Step 1, soaking beans capable of forming egg white;

step 2, putting the beans soaked in the step 1 into water for boiling, then filtering, cooling the filtrate to room temperature to obtain egg white, and separating out the beans;

step 3, stirring and foaming the egg white obtained in the step 2 to form a stable foaming texture, and inverting the container to ensure that the foam does not deform;

step 4, cooking the vegetarian main materials with water;

Step 5, mixing the boiled beans in the step 2 with the steamed vegetarian main materials in the step 4, putting the mixture into a stirrer, smashing and mixing the mixture into mud texture, wherein the mixture has no obvious granular texture;

Step 6, mixing the egg white and starch obtained in the step 2, mixing with the mixture obtained in the step 5, and then putting into a stirrer to be smashed and mixed;

step 7, adding flavoring auxiliary materials into the mixture obtained in the step 6, and mixing in a stirrer;

and 8, shaping the mixture, and then baking the mixture in an oven to obtain the pure vegetarian food.

7. a method for preparing pure vegetarian food based on egg white according to claim 6, wherein the method comprises the following steps: in the step 1, the foaming time is 16-20 hours; in the step 3, the beating time is 8-10 min.

8. a method for preparing pure vegetarian food based on egg white according to claim 6, wherein the method comprises the following steps: in the step 2, the mass ratio of water to beans is (2-1.5):1, and the boiling time is 30-50 min.

9. A method for preparing pure vegetarian food based on egg white according to claim 6, wherein the method comprises the following steps: in the step 4, the mass ratio of water to the vegetarian main material is (2-1.5):1, the cooking temperature is 100-110 ℃, and the cooking time is 30-50 min.

10. A method for preparing pure vegetarian food based on egg white according to claim 6, wherein the method comprises the following steps: in the step 8, the baking temperature is 100-120 ℃, and the baking time is 35-40 min.

Technical Field

the invention relates to the field of food processing, in particular to a pure vegetarian food of vegetarian egg white (aquafaba) and a preparation method thereof.

background

at present, the demand and the attention of consumers on healthy vegetarian food products in the market are gradually increased, which reflects that people are more and more conscious of the nutritional structure and the health of their diets. Potato chips have been widely popular with consumers as a traditional snack. However, most of the potato chips on the market contain a large amount of fat, preservatives, artificial flavors and the like, and long-term eating of the potato chips can accelerate fat accumulation, cause obesity signs, and further cause various cardiovascular diseases for serious people. In summary, the demand of people for delicious snacks and the pursuit of healthy life form contradictions and conflicts, so that the development of a pure vegetarian healthy potato chip which does not contain any added sugar, has low fat content and good mouthfeel can excellently meet the demand of the current market.

egg white (aquafaba) is an emerging food material in 2019, which is the name for the filtrate obtained after filtration from boiled beans (such as chickpeas) at a specific time. This food material contained 94% water, 4% carbohydrates, 1.5% protein and 0.5% ash. From the current research, the egg white has various characteristics with good functions, such as foaming, adhesion, thickening, emulsification and the like. These properties may allow its application in the food industry as a potential pure egg white substitute. Although the vegetarian egg white is gradually favored by vegetarians especially abroad in these years, it is still a newly found food ingredient in the research field and still needs a lot of experiments to study its function and industrial application.

Chickpeas (cicer airetinaum) are one of the most important legume plants in the food industry. Since chickpeas can adapt to a variety of temperatures, it also becomes the second largest cultivated legume next to peas. Generally, chickpeas are dried and then further soaked and boiled and then added as an ingredient to various foods. The cooked chickpeas contained 12.6% carbohydrate, 12% protein and 3% fat (based on unsaturated fatty acids). Meanwhile, chickpeas also contain saponins (saponins), trypsin inhibitors (trypsin inhibitors) and phytic acid (phytic acid). These compounds, known as anti-nutritional factors, act as inhibitors of various micronutrients and also form complexes with proteins, thereby preventing the absorption of nutrients in the intestinal tract. However, after foaming, the content of these anti-nutritional factors is significantly reduced, so that the nutritional utilization of the chickpeas after foaming is significantly increased.

The pickled chickpea is boiled to form the egg white, and the egg white is added into food raw materials, so that the prepared potato chips can have a crispy mouthfeel similar to that of common potato chips, meanwhile, frying and adding of any artificial spice are avoided, the potato chips are not only pure vegetarian foods, but also relatively low in sugar and fat content and relatively high in protein and dietary fiber content, and the potato chips are not the second choice of healthy diet.

at present, vegetarian health food products (such as potato chips) are lacking in the market.

disclosure of Invention

The invention aims to provide pure vegetarian food based on vegetarian egg white and a preparation method thereof.

In order to achieve the purpose, the invention adopts the technical scheme that:

Pure vegetarian food based on vegetarian egg white comprises the following raw materials in percentage by mass:

35-40% of beans capable of forming egg white

35 to 40 percent of the main material of the vegetarian food

13 to 17 percent of egg white

4 to 7 percent of starch

1 to 1.5 percent of seasoning auxiliary materials.

The beans capable of forming the vegetable egg white are one or more of chickpeas, butter beans, lentils, black beans, red kidney beans and Italian white beans, and the chickpeas are preferred in the invention.

the vegetarian main material is a sweet food material, such as one or a mixture of carrots, sweet potatoes and purple potatoes, and carrots are preferred in the invention.

In the invention, the pure vegetarian food is preferably potato chips. The starch is preferably potato starch. The seasoning auxiliary materials are one or more of nettle leaf powder, edible salt and pepper powder, and preferably the nettle leaf powder and the edible salt.

a preparation method of pure vegetarian food based on vegetarian egg white comprises the following steps:

step 1, soaking beans capable of forming egg white;

Step 2, putting the beans soaked in the step 1 into water for boiling, then filtering, cooling the filtrate to room temperature to obtain egg white, and separating out the beans;

Step 3, stirring and foaming the egg white obtained in the step 2 to form a stable foaming texture, and inverting the container to ensure that the foam does not deform;

Step 4, cooking the vegetarian main materials with water;

Step 5, mixing the boiled beans in the step 2 with the steamed vegetarian main materials in the step 4, putting the mixture into a stirrer, smashing and mixing the mixture into mud texture, wherein the mixture has no obvious granular texture;

step 6, mixing the egg white and starch obtained in the step 2, mixing with the mixture obtained in the step 5, and then putting into a stirrer to be smashed and mixed;

Step 7, adding flavoring auxiliary materials into the mixture obtained in the step 6, and mixing in a stirrer;

And 8, shaping the mixture, and then baking the mixture in an oven to obtain the pure vegetarian food.

Further, in the step 1, the foaming time is 16-20 hours.

Furthermore, in the step 2, the mass ratio of water to beans is (2-1.5):1, and the boiling time is 30-50 min.

Furthermore, in the step 3, the beating time is 8-10 min.

Further, in the step 4, the cooking temperature is 100-110 ℃, and the cooking time is 30-50 min.

further, in the step 8, the baking temperature is 100-120 ℃, and the baking time is 35-40 min.

has the advantages that: in the present invention, beans such as chickpeas are used as a raw material for the vegetarian egg white, and are rich in proteins. The vegetarian main ingredient such as carrot is a natural sweetener, excellent vitamin and mineral supplier, starch, preferably potato starch, is used for keeping the structure of the potato chip, and the seasoning auxiliary ingredient, preferably nettle leaf powder, is a good protein source, and contains unsaturated fatty acid and mineral for providing taste. The flavoring auxiliary material is preferably edible salt for providing salty taste. The pure vegetarian food (such as vegetarian potato chips) prepared by the invention not only has novel raw materials, but also provides a healthy snack choice for replacing the traditional potato chips for vast consumers, particularly sub-healthy people and vegetarian people. In addition, by adding different seasonings such as pepper or replacing carrot with sweet potato, etc., potato chip products with different tastes can be produced. In addition, the low-fat, sugar-free, low-salt and high-protein properties of the soybean milk meet the requirements of vast consumers on pursuing healthy diet. This product can be used as a cornerstone for commercialization of egg white to promote and modify the appearance of unhealthy dietary patterns in contemporary populations.

Drawings

FIG. 1 is the appearance of potato chips baked for 30-40min in the examples;

figure 2 is a potato chip stress test prepared in the examples.

Detailed Description

The invention is further illustrated below with reference to several specific examples.

The following examples illustrate the present invention with reference to vegetarian potato chips, but the pure vegetarian food of the present invention is not limited to vegetarian potato chips and can be other products.