CN114747652A - A kind of peanut protein pie rich in dietary fiber and preparation method thereof - Google Patents

Abstract

The invention discloses a peanut protein pie rich in dietary fibers and a preparation method thereof, and relates to the technical field of food processing. The peanut protein pie rich in dietary fiber comprises the following raw materials in parts by weight: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of linseed powder, 0.3-1 part of transglutaminase and 7-9 parts of oat. The peanut protein pie rich in dietary fibers adopts peanut protein powder as a main raw material, has no beany flavor and is fine and smooth in taste; the peanut protein has good water retention, is beneficial to reducing the water addition amount and reduces the manufacturing cost of ice water. Furthermore, the invention balances the amino acid defects of peanut protein by adding the isolated soy protein powder, the oat and the flaxseed powder, improves the gel performance and the product texture, has simple and clean labeling and no beany flavor, and endows the peanut with fresh and sweet taste and the oat with chewing feeling.

Description

A kind of peanut protein pie rich in dietary fiber and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a peanut protein pie rich in dietary fiber and a preparation method thereof.

Background technique

Existing protein gel products use soybean protein isolate as the main component, but because soybean protein has a natural beany smell, which is unacceptable to many consumers, the product needs to undergo processes such as halogenation to remove the fishy smell, which consumes a lot of energy. ; Second, adding seasonings complicates product labels and does not conform to the general trend of green and healthy food. In addition, the existing dried peanut protein is processed by double-helix high-moisture equipment, which is expensive to purchase and maintain, which increases the production cost and difficulty, and produces a gel product with high hardness and low delicate feel. Therefore, in order to avoid increasing the complicated deodorization process, equipment procurement and maintenance costs, the protein gel product formulation and process were adjusted.

In view of this, the present invention is proposed.

SUMMARY OF THE INVENTION

An object of the present invention is to provide a dietary fiber-rich peanut protein pie and a method for preparing the dietary fiber-rich peanut protein pie.

The present invention is realized in this way:

In the first aspect, the present invention provides a peanut protein pie rich in dietary fiber, the raw materials of which, in parts by weight, include: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, and vegetable oil. 10-15 parts, 1-3 parts flaxseed meal, 0.3-1 part transglutaminase and 7-9 parts oat.

In an optional embodiment, the mass ratio of the peanut protein powder and the soybean protein isolate is 1.5-2.5:1.

In an optional embodiment, the added amount of the water accounts for 72-74%, preferably 73%, of the total mass of the peanut protein powder, the soybean protein isolate and the water.

In an optional embodiment, the added amount of the flaxseed meal accounts for 2-5% of the total mass of the peanut protein meal, the soy protein isolate, the water, the vegetable oil and the flaxseed meal , preferably 3%.

The oat is prepared by soaking dry oat in boiling water for 20-40 min and then draining, and the mass ratio of the oat to the dry oat is 7-9:5.

In an optional embodiment, the dry oat is added in an amount equal to the amount of the peanut protein powder, the soy protein isolate, the water, the vegetable oil, the flaxseed meal and the transglutaminase. 5-7% of the total mass, preferably 6%.

In an optional embodiment, the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower oil and linseed oil; preferably, the vegetable oil for peanut oil.

In a second aspect, the present invention provides a method for preparing a peanut protein pie rich in dietary fiber, which comprises mixing the raw materials of the peanut protein pie rich in dietary fiber according to any one of the foregoing embodiments to obtain a chopping material, The chopped and mixed material is heated in a mold, and then demolded and baked.

In an optional embodiment, mixing the raw materials includes: firstly chopping the peanut protein powder, the soybean protein isolate and the water evenly at a stirring speed of 3000-3500r/min; The stirring speed of /min is chopped and mixed for 4-6min; then the vegetable oil is added, and the stirring speed of 3000-3500r/min is chopped and mixed for 2-4min; then the flaxseed powder, the transglutaminase and the Describe oat, continue to chop and mix 1-2min at the stirring speed of 3000-3500r/min, obtain chopped material;

Preferably, the heating into the mold comprises: placing the chopped material in the mold for 1-2 hours in an environment of 54-56°C;

Preferably, the demoulding baking includes: dicing the blank after demoulding from the mold, and baking at 60-80° C. for 10-20 min;

Preferably, the blanks are turned 1-2 times during baking.

In an optional embodiment, after the demoulding and baking, a packaging sterilization step is also included: cooling the product after baking to room temperature, vacuuming the product at a temperature of 110-120° C. and a pressure of 0.15-0.2 Sterilize under the condition of MPa for 25-35min.

The present invention has the following beneficial effects:

The peanut protein pie rich in dietary fiber provided by the present application uses peanut protein powder as the main raw material. Compared with traditional protein gel products, the present invention has no beany smell and has a finer mouthfeel, no need for seasoning, marinating to remove fishy smell, and no need to use high water content. Extrusion and other equipment saves energy loss and production costs; peanut protein has good water holding capacity, and using peanut protein powder as the main raw material further reduces the amount of water added and the cost of making ice water. Further, the present invention adds soybean protein isolate powder, oat and flaxseed powder on the basis of peanut protein powder. Peanut protein powder has a sweet taste and good water retention, but the content of lysine, threonine, and methionine in peanut protein is low, and the gelling property is weak; soy protein isolate powder, oat and flaxseed powder are balanced by three accessories Due to the amino acid deficiency of peanut protein, the gel properties of the three are good, which improves the product texture. At the same time, flaxseed meal can also replace adhesive food additives such as modified starch, which cleans product labels and enriches the nutritional value of protein pie. In the present invention, after the raw materials are chopped and stirred, the mixture is placed in a 55°C environment for 1 hour to achieve good hardness and elasticity. Other protein gel products require at least 2 hours of reaction, and more than 10 hours. Therefore, the present invention enhances process continuity, saves energy consumption, and increases production speed.

Description of drawings

In order to illustrate the technical solutions of the embodiments of the present invention more clearly, the following briefly introduces the accompanying drawings used in the embodiments. It should be understood that the following drawings only show some embodiments of the present invention, and therefore do not It should be regarded as a limitation of the scope, and for those of ordinary skill in the art, other related drawings can also be obtained according to these drawings without any creative effort.

Fig. 1 is a bar chart of the influence of the protein powder addition ratio on the sensory quality of protein pie provided by Test Example 1 of this application;

Fig. 2 is a bar chart of the influence of the addition of ice water on the sensory quality of protein pie provided by Test Example 2 of this application;

Fig. 3 is a bar chart of the influence of the addition of flaxseed powder on the sensory quality of protein pie provided by Test Example 3 of the present application;

Fig. 4 is a bar score chart of the influence on the sensory quality of protein pie when the flaxseed meal and deformed starch provided by Test Example 3 of the application are used as adhesives;

Fig. 5 is a bar chart of the influence of the transglutaminase reaction conditions provided by Test Example 4 of the application on the sensory quality of protein pie;

Fig. 6 is a bar chart of the influence of the oat addition provided by Test Example 5 of the application on the sensory quality of protein pie;

Fig. 7 is a bar chart of the influence of the addition of oats on the sensory quality of protein pie provided by Test Example 6 of the present application;

FIG. 8 is a bar score chart of the influence of baking time on the sensory quality of the meringue provided by Test Example 6 of the present application.

Detailed ways

In order to make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not indicated in the examples, it is carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used without the manufacturer's indication are conventional products that can be purchased from the market.

The invention provides a peanut protein pie rich in dietary fiber. The raw materials, in parts by weight, include: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, and 10-15 parts of vegetable oil , 1-3 parts of flaxseed meal, 0.3-1 part of transglutaminase and 7-9 parts of oat.

Peanut protein powder is white in color and has the unique fragrance of peanuts. It completely retains the nutrients in peanuts, and is rich in a large amount of essential amino acids, vitamins, trace elements and minerals. Its anti-nutritional factor content is higher than that of soybean protein. Digested and absorbed by the human body, it is a natural nutritional product with low sugar, low fat, zero cholesterol and high nutritional value. Peanut protein has poor gel properties, which limits its application in food gel products.

Soy protein is a vegetable protein, its amino acid composition is similar to that of milk protein, and it is a complete vegetable protein. Studies have shown that daily intake of 25g of soy protein can reduce the risk of cardiovascular and cerebrovascular diseases. Due to the high content of lysine in soybean protein isolate and the good gelation of the product, adding it to food can balance the amino acid content and improve the texture of the product.

In this application, the peanut protein powder is compounded with the soybean protein isolate, and the peanut protein powder is used as the main raw material, and the soybean protein isolate is used as the auxiliary protein, and the mass ratio of the peanut protein powder and the soybean protein isolate is 1.5-2.5:1. Compared with traditional protein gel products, the present invention has no beany smell and delicate taste, no need for seasoning, marinating to remove fishy smell, and no need to use equipment such as high-moisture extrusion, which saves energy loss and production cost; After peanut protein powder is used as the main raw material, the amount of water added is further reduced, and the production cost of ice water is reduced. Because the content of lysine, threonine and methionine in peanut protein is low, the gelling property is weak; therefore, the present application improves the dietary fiber-rich peanut protein of the present application by compounding soybean protein isolate with good gelling property. Pie gel properties.

Water is used to realize the mixing of the raw materials, and to form a chopping material with better fluidity for injection into the mold. The water in this application is ice water, ice:water=3:7, the temperature of the water is 4°C, the ice cubes are chopped into smoothies at high speed, and the two are mixed in proportion and then added to the chopper. The added amount of water accounts for 72-74% of the total mass of peanut protein powder, soybean protein isolate and water, preferably 73%.

Vegetable oil is used for emulsifying, locking water and delicate taste. In this application, vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower oil and linseed oil. one; preferably, the vegetable oil is peanut oil. The selection of peanut oil in the present application can further enhance the peanut flavor of the peanut protein pie rich in dietary fiber, making the peanut flavor more intense.

The main components of flaxseed are fat, protein and dietary fiber. At present, flaxseed is mainly used to extract oil. The protein content of the by-product after oil extraction is as high as 35%. The composition and proportion of amino acids meet the requirements of WHO/FAO for human body. According to the requirements of the amino acid pattern, every 100g of flaxseed contains 27.3g of dietary fiber, which is a high-quality source of vegetable protein. Research has shown that one tablespoon of flaxseed contains 3,800 mg of omega-3 fatty acids, which is 10 times more than deep-sea fish oil. After the flaxseed powder is mixed with a certain proportion of water, it can form a viscous liquid, which has the effect of adhesion. The application uses flaxseed powder to replace the traditional adhesive food additives, and the product label is green and clean, which enriches the nutritional value of the protein pie. At the same time, the present application uses flaxseed powder for gelation, and the gelation process is significantly reduced, which is beneficial to improve production efficiency. The added amount of linseed meal accounts for 2-5%, preferably 3%, of the total mass of peanut protein powder, soybean protein isolate, water, vegetable oil and linseed meal.

Transglutaminase is an enzyme that catalyzes the transacylation reaction, resulting in covalent cross-linking between proteins (or polypeptides). It can catalyze the cross-linking between proteins, modify the protein, and improve the plasticity, water-holding capacity, water-solubility and functionality of the modified protein; protect the lysine in food from the destruction of various chemical reactions .

Oats are known as the "noble" in the natural dietary fiber family. The content of β-glucan in oat grains is the highest among cereal crops, reaching 3.0% to 6.0%. Containing more than 3g of beta-glucan or eating low-fat oats can reduce blood lipid content and reduce the incidence of cardiovascular disease. Oat starch has good gel properties, which give food a smooth, dense and creamy structure, which can improve the texture and taste of food. In the present application, by adding oatmeal, not only the dietary fiber content of the peanut protein pie rich in dietary fiber can be enhanced, but also the texture and taste of the product can be improved. In the present application, the oat is obtained by soaking dry oat in boiling water for 20-40min and then draining, and the mass ratio of oat and dry oat is 7-9:5. The added amount of dry oats accounts for 5-7%, preferably 6%, of the total mass of peanut protein powder, soybean protein isolate, water, vegetable oil, flaxseed meal and transglutaminase.

In addition, the present invention also provides a method for preparing the above-mentioned dietary fiber-rich peanut protein pie, which comprises mixing the raw materials of the above-mentioned dietary fiber-rich peanut protein pie to obtain a chopping material, and the chopping material is heated in a mold, and then demolded. Made by baking.

Specifically, it includes the following steps:

S1. Mixing of raw materials: firstly chop and mix peanut protein powder, soybean protein isolate and water at a stirring speed of 3000-3500r/min, then chop and mix for 4-6min at a stirring speed of 3000-3500r/min; then add vegetable oil, Stirring at a stirring speed of 3000-3500r/min for 2-4min; then adding flaxseed powder, transglutaminase and oats, and continuing to stir at a stirring speed of 3000-3500r/min for 1-2min, to obtain a chopping material;

S2. Heating into the mold includes: placing the chopped material in the mold for 1-2h in an environment of 54-56°C;

S3, demoulding baking includes: dicing the blank after demoulding from the mold, and baking at 60-80°C for 10-20 min; turning the diced blank during the baking 1- 2 times.

S4, packaging sterilization step: cool the product to room temperature after baking, vacuumize the product, and sterilize it for 25-35 minutes at a temperature of 110-120°C and a pressure of 0.15-0.2MPa.

The features and performances of the present invention will be further described in detail below in conjunction with the embodiments.

Example 1

The present embodiment provides a kind of peanut protein pie rich in dietary fiber, and its preparation method comprises the following steps:

S1. The raw materials are chopped and mixed into the mold:

The chopping and mixing of raw materials is divided into three steps: the first step is to put 12 kg of peanut protein powder, 6 kg of soybean protein isolate, and 48 kg of ice-water mixture into the chopping pot at a low speed and stir until the mixing is uniform, then chop at a stirring speed of 3200 r/min. Mix for 5min; add 12kg peanut oil in the second step, chop and mix for 3min at a stirring speed of 3200r/min; add 2.4kg flaxseed powder (the flaxseed is ground into powder at high speed), 0.6kg transglutaminase and 8kg in the third step Oat (about 5kg dry oat soaked in boiling water for 30min and drained), chopped and mixed for 1min at a stirring speed of 3200r/min, finally obtained the chopped material and incorporated into the mold;

S2, mold heating:

Place the mold with chopped material at 55°C for 1 hour;

S3, demoulding baking:

Take the mixture out of the mold, cut it into strips according to the ratio of length*width*height of 6*4*1.5, bake at 70℃ for 20min, turn the product over at 10min and 18min and continue to bake.

S4, packaging sterilization:

After baking, cool to room temperature, vacuumize and sterilize in a sterilizer with a temperature of 115°C and a pressure of 0.18MPa for 30min.

Example 2-3

Examples 2-3 are basically the same as Example 1, the only difference being that the proportions of protein powder are different:

In Example 2, the protein powder includes 14.4 kg peanut protein powder and 7.2 kg soybean protein isolate (ie, peanut protein powder: soybean protein isolate=1.5:1);

In Example 3, the protein powder included 12.9 kg of peanut protein powder and 5.1 kg of soy protein isolate.

Example 4

The present embodiment provides a kind of peanut protein pie rich in dietary fiber, and its preparation method comprises the following steps:

S1. The raw materials are chopped and mixed into the mold:

The chopping and mixing of raw materials is divided into three steps: the first step is to put 10kg of peanut protein powder, 5kg of soybean protein isolate, and 45kg of ice-water mixture into the chopping pot and chop and mix at a stirring speed of 3200r/min until they are evenly mixed. Chopping and mixing 4min at the stirring speed of /min; adding 10kg peanut oil in the second step, chopping and mixing 2min under the stirring speed of 3200r/min; adding 1.4kg flaxseed powder (the flaxseed is crushed into powder at high speed), 0.4kg grain in the third step Amino aminotransferase and 7kg oats (about 4kg dry oats are soaked in boiling water for 30min and drained), chopped and mixed for 1min at a stirring speed of 3200r/min, and finally obtained the chopped material and incorporated into the mold;

S2, mold heating:

Place the mold with chopped material at 54°C for 2h;

S3, demoulding baking:

Take the mixture out of the mold, cut it into strips according to the ratio of length*width*height of 6*4*1.5, bake at 80°C for 15min, turn the product over at 7min and 12min and continue to bake.

S4, packaging sterilization:

After baking, it was cooled to room temperature, and after vacuuming, it was sterilized in a sterilizing pot with a temperature of 110° C. and a pressure of 0.2 MPa for 35 minutes.

Example 5

The present embodiment provides a kind of peanut protein pie rich in dietary fiber, and its preparation method comprises the following steps:

S1. The raw materials are chopped and mixed into the mold:

The chopping and mixing of raw materials is divided into three steps: the first step is to put 15kg of peanut protein powder, 7kg of soybean protein isolate, and 50kg of ice-water mixture into a chopping pot and chop and mix at a stirring speed of 3200r/min until they are evenly mixed. Chop and mix 6min at the stirring speed of /min; add 15kg peanut oil in the second step, chop and mix for 4min at the stirring speed of 3200r/min; add 3kg flaxseed powder (the flaxseed is ground into powder at high speed), 0.8kg glutamine in the third step Amidotransferase and 9kg of oats (about 6kg of dry oats are soaked in boiling water for 30min and drained), chopped and mixed for 1min at a stirring speed of 3200r/min, and finally obtained the chopped material and incorporated into the mold;

S2, mold heating:

Place the mold with chopped material at 56°C for 1 hour;

S3, demoulding baking:

Take the mixture out of the mold, cut it into strips according to the ratio of length*width*height 6*4*1.5, bake at 60°C for 20min, turn the product over at 10min and 18min and continue to bake.

S4, packaging sterilization:

After baking, cool to room temperature, vacuumize and sterilize in a sterilizer with a temperature of 120°C and a pressure of 0.15MPa for 25min.

Comparative Examples 1-5

Comparative Examples 1-5 are basically the same as Example 1, except that the selection and ratio of protein powder are different. In Example 1, the protein powder includes 12kg peanut protein powder and 6kg soybean protein isolate;

In Comparative Example 1, the protein powder included 10.5 kg of peanut protein powder, 4.5 kg of soybean protein isolate and 3 kg of gluten powder (ie, peanut protein powder: soybean protein isolate: gluten powder = 7:3:2).

In Comparative Example 2, the protein powder included 10.8 kg of peanut protein powder, 3.6 kg of soybean protein isolate and 3.6 kg of gluten (ie, peanut protein powder: soybean protein isolate: gluten = 6:2:2).

In Comparative Example 3, the protein powder included 10.8 kg of peanut protein powder, 5.4 kg of soybean protein isolate and 1.8 kg of gluten (ie, peanut protein powder: soybean protein isolate: gluten = 6:3:1).

In Comparative Example 4, the protein powder included 9 kg of peanut protein powder, 7.2 kg of soybean protein isolate and 1.8 kg of gluten powder (ie, peanut protein powder: soybean protein isolate: gluten powder = 5:4:1).

In Comparative Example 5, the protein powder included 3.6 kg of peanut protein powder and 14.4 kg of soy protein isolate (ie, peanut protein powder: soy protein isolate=1:4).

Test example

In this application, the sensory scoring of each example and comparative example is carried out, and the pros and cons of the peanut protein pie obtained by each example and comparative example are evaluated by the final score. Please refer to Table 1 for sensory scoring standards, and select 10 for each test. Testers with good sensory judgment ability and food-related professional background test personnel respectively conduct sensory evaluation of the following products, and mutual discussion is prohibited during the evaluation process. Repeat the test 3 times and take the average value.

Table 1 Sensory evaluation criteria of peanut protein pie

1. Protein powder ratio test

The products provided by Example 1 and Comparative Examples 1-5 were scored according to the sensory scoring standard of peanut protein pie as shown in Table 1. The experimental results are shown in Figure 1. When the peanut protein powder was added too much and the soybean protein powder was too little The protein pie has a loose texture, weak elasticity and hardness; when peanut protein powder: soybean protein powder = 6:3, the protein pie has a good texture and taste; when no gluten is added, the product has increased elasticity and a sweeter flavor. Therefore, discard the gluten, and determine the optimal ratio of peanut protein powder and soybean protein powder, peanut protein: soybean protein = 6:3. In addition, from the data of Comparative Example 5, it can be seen that when the amount of soybean protein powder is greater than that of peanut protein powder, at this time, the elasticity and hardness are moderate, the beany smell is heavy, and subsequent deodorization is required, which increases the complexity of the process. degree, the sensory score decreased. It is fully proved that products with good product quality and high sensory score can be obtained according to the 1.5-2.5:1 ratio of peanut protein powder and soybean protein powder in this application. Product quality and sensory scores for this application.

2. Ice water addition test

Based on Example 1, the protein powder was tested by changing the addition amount of ice water, and the addition amount of ice water was 71%, 72%, 73%, 74%, and 75%, respectively. The results are shown in Figure 2: the amount added in Example 1 is 73%, the quality of the product obtained at this time is good, the sensory score is the highest, and 72% and 74% within the scope of the application also obtained better product quality and Sensory score, when the amount of ice water added exceeds the scope of this application, for example, when the amount of ice water added is 71%, the material will not be chopped and mixed well, the mixture will be difficult to mold, and the product taste will not be delicate; when the amount of water added is 75% , the texture is soft, the product is difficult to form, and there is a lot of water in the finished product; therefore, the amount of ice water added accounts for 72-74% of the total mass of peanut protein powder, soybean protein isolate and water, and the optimum addition amount is 73%. When the amount of ice water added in the application is exceeded, the product quality is not good, and the sensory score is not good.

3. Flaxseed powder addition test

Based on Example 1, by changing the mass percentage of the added flaxseed powder, 3%, 5%, 7%, 9%, and 11% of powder were added respectively. In addition, the application also added 3% in Example 1. amount of flaxseed meal replaced with modified starch. The experimental results are shown in Figures 3 and 4. As can be seen from Figure 3, the mass percentage of the linseed powder added in Example 1 is 3%. After the linseed powder is mixed with water, a viscous liquid can be formed, which has the effect of adhesion and can replace traditional adhesive food additives. At the same time, it can give the flavor of flaxseed to protein pie; the quality of the product obtained at this time is good, the sensory score is the highest, and 5% within the scope of the application also obtains better product quality and sensory score, when the amount of flaxseed powder added Beyond the scope of the present application, excessive addition of flaxseed powder will not increase the cohesion of the product, but will destroy the elasticity and delicate taste of the meringue. Therefore, in the present application, the added amount of flaxseed meal is 2-5% of the total mass of peanut protein powder, soybean protein isolate, water, vegetable oil and flaxseed meal. When the added amount of flaxseed meal is 3%, the sensory perception of the product optimal. When the addition amount of flaxseed powder in the present application is exceeded, the product quality is not good, and the sensory score is not good. In addition, when modified starch is selected as the binder in the present application, the final product quality and sensory score obtained are significantly lower than those of Example 1. As can be seen from Figure 4, when only 3% modified starch is used as the binder, the texture of the product is soft, and the processing time is slightly improved, but the taste is still poor; when 3% flaxseed meal is used as the binder, the protein The elasticity and hardness of the pie increase, and the chewiness is better. When the processing time is too long, the surface of the protein pie will lose more moisture and the taste will be weakened. In conclusion, flaxseed meal is more effective as a food binder.

4. Test of transglutaminase (TG enzyme) reaction conditions

Taking Example 1 as a benchmark, multiple sets of reaction conditions were obtained by changing the parameters for heating into the mold, wherein: the first group was to place the chopping material in the mold and refrigerate for 10h; the second group was to place the chopping material in the mold. 50℃ constant temperature reaction for 2h; the third group is to put the chopping material in the mold for 50℃ constant temperature reaction for 1h; the fourth group is to put the chopping material in the mold for 55℃ constant temperature reaction for 2h; the fifth group is the implementation of this application example 1.

As can be seen from the results in Figure 5, the second and third groups were reacted at 50 °C for 2h and 1h, and the interior of the product was soft and not firm; the first and fifth groups had the highest sensory scores, refrigerated for 10 hours and 55 respectively. ℃ reaction for 1 h, however, due to the long refrigeration time, not only the production speed of the product is seriously reduced, but also the production cost and energy loss are increased. Therefore, the reaction conditions of transglutaminase (TG enzyme) in this application are preferably placed in an environment of 54-56°C for 1-2 hours. In order to save energy consumption, the reaction conditions of transglutaminase are preferably 55°C for 1 hour. When the reaction conditions of the present application are exceeded, the quality of the product is poor and the sensory score is poor.

5. Test of oat addition amount

Taking Example 1 as a benchmark, by changing the addition of dry oats in Example 1, 3%, 4%, 5%, 6%, 7% of oats were added respectively, and the dry oats were soaked in boiling water for 30min to drain to obtain wet oats. Added wet oats. The test results are shown in Figure 6. When the oat content is less than 6%, the product has no oat chewiness; when the oat content is higher than 6%, the texture of peanut protein pie begins to loosen, so the oat content is 5-7%. , the optimum addition amount is 6%.

6. Baking temperature and time test

Taking Example 1 as the benchmark, by changing the baking temperature and baking time in Example 1, set the baking temperature at 60°C, 70°C, 80°C, 90°C, and 100°C for 20 minutes of baking. Bake at 70°C for 10min, 20min, 30min, 40min, 50min. The test results can be obtained from Figure 7 and Figure 8: the baking temperature is too high and the time is too long, and the surface of the meringue loses too much water, resulting in a burnt product, dark brown color, and poor sensory feel; low baking temperature and time If it is too short, the edge sealing effect will not be achieved, and the shape of the meringue pie will be easily damaged during the subsequent processing; Baking time is 20min.

To sum up, the peanut protein pie rich in dietary fiber provided by the present application uses peanut protein powder as the main raw material. Compared with traditional protein gel products, the present invention has no beany smell and has a finer mouthfeel, and does not need to be seasoned and marinated to remove fishy smell. There is also no need to use equipment such as high-moisture extrusion, which saves energy loss and production costs; peanut protein has good water holding capacity, and using peanut protein powder as the main raw material further reduces the amount of water added and the production cost of ice water. Further, the present invention adds soybean protein isolate powder, oat and flaxseed powder on the basis of peanut protein powder. Peanut protein powder has a sweet taste and good water retention, but the content of lysine, threonine, and methionine in peanut protein is low, and the gelling property is weak; soy protein isolate powder, oat and flaxseed powder are balanced by three accessories Due to the amino acid deficiency of peanut protein, the gel properties of the three are good, which improves the product texture. At the same time, flaxseed meal can also replace adhesive food additives such as modified starch, which cleans product labels and enriches the nutritional value of protein pie. In the present invention, after the raw materials are chopped and stirred, the mixture is placed in a 55°C environment for 1 hour to achieve good hardness and elasticity. Other protein gel products require at least 2 hours of reaction, and more than 10 hours. Therefore, the present invention enhances process continuity, saves energy consumption, and increases production speed.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims (10)

1. The peanut protein pie rich in dietary fiber is characterized by comprising the following raw materials in parts by weight: 10-15 parts of peanut protein powder, 5-7 parts of soybean protein isolate, 45-50 parts of water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed powder, 0.3-1 part of transglutaminase and 7-9 parts of oat.

2. The dietary fiber-rich peanut protein pie as claimed in claim 1, wherein the mass ratio of the peanut protein powder to the soybean protein isolate is 1.5-2.5: 1.

3. dietary fiber-rich peanut protein pie according to claim 1, characterized in that the water is added in an amount of 72-74%, preferably 73% of the total mass of the peanut protein powder, the soy protein isolate and the water.

4. A dietary fiber-rich peanut protein pie according to claim 1, wherein the flaxseed meal is added in an amount of 2-5%, preferably 3% of the total mass of the peanut protein meal, the soy protein isolate, the water, the vegetable oil and the flaxseed meal.

5. The dietary fiber-rich peanut protein pie according to claim 1, wherein the oats are prepared by soaking dried oats in boiling water for 20-40min and draining, and the mass ratio of the oats to the dried oats is 7-9: 5.

6. Dietary fiber-rich peanut protein pie according to claim 5, characterized in that the dry oats are added in an amount of 5-7%, preferably 6% of the total mass of the peanut protein meal, the soy protein isolate, the water, the vegetable oil, the linseed meal and the transglutaminase.

7. Dietary fiber-rich peanut protein pie according to claim 1, characterized in that the vegetable oil is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil; preferably, the vegetable oil is peanut oil.

8. A method for preparing a peanut protein pie rich in dietary fiber, which comprises mixing the raw materials of the peanut protein pie rich in dietary fiber according to any one of claims 1 to 7 to obtain a chopped material, feeding the chopped material into a mold for heating, demolding and baking to obtain the peanut protein pie.

9. The method for preparing a dietary fiber-rich peanut protein pie according to claim 8, wherein mixing the raw materials comprises: chopping and mixing the peanut protein powder, the soybean protein isolate and the water uniformly at the stirring speed of 3000-3500r/min, and chopping and mixing for 4-6min at the stirring speed of 3000-3500 r/min; then adding the vegetable oil, and chopping for 2-4min at the stirring speed of 3000-3500 r/min; then adding the linseed powder, the transglutaminase and the oat, and continuously chopping for 1-2min at the stirring speed of 3000-3500r/min to obtain a chopped material;

preferably, the mold-in heating comprises: placing the chopped and mixed material in a mould and placing for 1-2h at the temperature of 54-56 ℃;

preferably, the demolding bake comprises: cutting the blank demoulded from the mould into blocks, and baking for 10-20min at the temperature of 60-80 ℃;

preferably, the blank is turned over 1-2 times during baking.

10. The method for preparing a dietary fiber-enriched peanut protein pie according to claim 8, further comprising a packaging sterilization step after the de-molding baking step: cooling the product to room temperature after baking, vacuumizing, and sterilizing for 25-35min at the temperature of 110-120 ℃ and the pressure of 0.15-0.2 MPa.

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