CN114747652B

CN114747652B - Peanut protein pie rich in dietary fibers and preparation method thereof

Info

Publication number: CN114747652B
Application number: CN202210485567.7A
Authority: CN
Inventors: 孙玉鼎; 贾利蓉; 朱美淋
Original assignee: Shandong Juren Jianbang Food Technology Co ltd; Rushan Jinguo Food Co ltd
Current assignee: Shandong Juren Jianbang Food Technology Co ltd; Rushan Jinguo Food Co ltd
Priority date: 2022-05-06
Filing date: 2022-05-06
Publication date: 2024-12-17
Anticipated expiration: 2042-05-06
Also published as: CN114747652A

Abstract

The application 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 fibers comprises, by weight, 10-15 parts of peanut protein powder, 5-7 parts of soy 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. The peanut protein pie rich in dietary fibers provided by the application adopts peanut protein powder as a main raw material, has no beany flavor and fine taste, has good peanut protein water retention, is favorable for reducing the water addition amount and reduces the ice water manufacturing cost. Furthermore, the application balances the amino acid defect of peanut protein and improves the gel property and the product texture by adding the soybean protein isolate powder, the oat and the linseed powder, the protein pie has simple and clean label and no beany flavor, and the fresh and sweet taste of the peanut and the chewing feeling of the oat are endowed.

Description

Peanut protein pie rich in dietary fibers 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 fibers and a preparation method thereof.

Background

The existing protein gel products take soybean protein isolate as a main component, but because the soybean protein has natural beany flavor, a plurality of consumers cannot accept the soybean protein gel products, the products need marinating and other processes to remove fishy smell, the link consumes high energy consumption, and the product labels are complicated by adding seasonings, so that the product labels do not accord with the general trend of green health foods. In addition, the existing peanut protein is processed by adopting double-helix high-moisture equipment, the purchase and maintenance cost of the equipment are high, the production cost and the difficulty are increased, and the produced gel product has high hardness and poor fineness. Therefore, in order to avoid adding complicated deodorization process, equipment purchase and maintenance cost, the formulation and process of the protein gel product are adjusted.

In view of this, the present invention has been made.

Disclosure of Invention

The invention aims to provide a peanut protein pie rich in dietary fibers and a preparation method of the peanut protein pie rich in the dietary fibers.

The invention is realized in the following way:

In the first aspect, the invention provides a peanut protein pie rich in dietary fibers, which comprises, by weight, 10-15 parts of peanut protein powder, 5-7 parts of soy 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.

In an alternative embodiment, the mass ratio of the peanut protein powder to the soy protein isolate is 1.5-2.5:1.

In an alternative embodiment, 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.

In an alternative embodiment, 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.

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

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

In an alternative 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, and preferably the vegetable oil is peanut oil.

In a second aspect, the invention provides a preparation method of a peanut protein pie rich in dietary fibers, which comprises the steps of mixing the raw materials of the peanut protein pie rich in dietary fibers according to any one of the previous embodiments to obtain chopped materials, and heating the chopped materials in a mold, demolding and baking the chopped materials.

In an alternative embodiment, the raw materials are mixed, wherein the raw materials comprise the steps of firstly chopping the peanut protein powder, the soybean protein isolate and the water uniformly at a stirring speed of 3000-3500r/min, chopping for 4-6min at a stirring speed of 3000-3500r/min, then adding the vegetable oil, chopping for 2-4min at a stirring speed of 3000-3500r/min, then adding the flaxseed powder, the transglutaminase and the oat, and chopping for 1-2min at a stirring speed of 3000-3500r/min to obtain chopped materials;

preferably, the in-mold heating comprises placing the chopped materials in a mold and placing in a 54-56 ℃ environment for 1-2 hours;

Preferably, the demolding and baking comprise dicing the material blank demolded from the mold, and baking at 60-80 ℃ for 10-20min;

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

In an alternative embodiment, after the demolding and baking, the method further comprises a packaging sterilization step of cooling the baked product to room temperature, vacuumizing, and sterilizing at 110-120 ℃ and 0.15-0.2MPa for 25-35min.

The invention has the following beneficial effects:

Compared with the traditional protein gel product, the peanut protein pie rich in dietary fibers has no beany flavor and fine taste, does not need seasoning, marinating to remove fishy smell, does not need equipment such as high-moisture extrusion and the like, saves energy loss and production cost, has good peanut protein water retention property, further reduces the water addition amount after taking the peanut protein powder as the main raw material, and reduces the ice water manufacturing cost. Furthermore, the application adds soybean isolated protein powder, oat and linseed powder on the basis of peanut protein powder. The peanut protein powder has fresh and sweet taste and good water retention, but the peanut protein has low lysine, threonine and methionine content and weak gel property, and the three auxiliary materials of the soybean isolated protein powder, the oat and the linseed powder balance the amino acid defects of the peanut protein, have good gel properties and promote the product texture. Meanwhile, the flaxseed powder can replace adhesive food additives such as modified starch, so that product labels are cleaned, and the nutritional value of the protein pie is enriched. After the raw materials are chopped and mixed, the mixture is placed in a 55 ℃ environment for standing for 1h, so that good hardness and elasticity can be achieved, and other protein gel products at least need to react for 2h, and more than 10h are needed. Therefore, the application enhances the process continuity, saves the energy loss and improves the production speed.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and other related drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a graph showing the effect of the added proportion of the protein powder provided in test example 1 on the sensory quality of the protein pie;

FIG. 2 is a bar chart showing the effect of ice water addition on the sensory quality of the protein pie provided in test example 2 of the present application;

FIG. 3 is a bar chart showing the effect of the added amount of flaxseed powder on the sensory quality of the protein pie, provided in test example 3 of the present application;

FIG. 4 is a bar graph showing the effect of flaxseed meal and textured starch of test example 3 of the present application on the organoleptic quality of the protein pie when used as a binder;

FIG. 5 is a bar graph showing the effect of transglutaminase reaction conditions on the sensory quality of the protein pie provided in test example 4 of the present application;

FIG. 6 is a bar chart showing the effect of oat addition on sensory quality of the protein pie provided in test example 5 of the present application;

FIG. 7 is a bar chart showing the effect of oat addition on sensory quality of the protein pie provided in test example 6 of the present application;

FIG. 8 is a bar graph showing the effect of baking time on organoleptic qualities of the protein group provided in test example 6 of the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.

The invention provides a peanut protein pie rich in dietary fibers, which comprises, by weight, 10-15 parts of peanut protein powder, 5-7 parts of soy 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.

The peanut protein powder is white in color, has special faint scent of peanuts, completely retains nutrient components in the peanuts, is rich in a large amount of essential amino acids, vitamins, trace elements and minerals, has a small content of anti-nutritional factors compared with soybean protein, is easy to digest and absorb by human bodies, and is a natural nutrient with low sugar, low fat, zero cholesterol and high nutritional value. Peanut proteins have poor gel properties, thus limiting their application in food gel products.

The soybean protein is a plant protein, has an amino acid composition similar to that of milk protein, and is a plant complete protein. Studies have shown that the daily intake of 25g of soy protein reduces the risk of cardiovascular and cerebrovascular diseases. Since the content of lysine in the isolated soy protein is high and the gelation property of the product is good, the amino acid content can be balanced and the texture of the product can be improved by adding the isolated soy protein into food.

In the application, the peanut protein powder and the soybean protein isolate are compounded, the peanut protein powder is taken as a main raw material, the soybean protein isolate is taken as auxiliary protein, and the mass ratio of the peanut protein powder to the soybean protein isolate is 1.5-2.5:1. Compared with the traditional protein gel product, the peanut protein gel product has the advantages of no beany flavor, fine and smooth mouthfeel, no need of seasoning, marinating to remove fishy smell, no need of using high-moisture extrusion equipment and the like, energy loss and production cost saving, good peanut protein water retention, further reduction of the moisture addition amount after peanut protein powder is taken as a main raw material, and ice water manufacturing cost reduction. The soy protein isolate with good gelation property is compounded, so that the gelation property of the peanut protein pie rich in dietary fibers is improved.

The water is used for mixing raw materials and forming chopped materials with good fluidity so as to enter a die. The water in the application is ice water, the water is ice, the water is=3:7, the temperature of the water is 4 ℃, ice cubes are chopped into ice sand at a high speed, and the ice cubes are mixed according to the proportion and then added into the chopping pot. The water is added in an amount of 72-74% of the total mass of peanut protein powder, soy protein isolate and water, preferably 73%.

The vegetable oil is used for emulsifying, water locking and fine taste, and is at least one of peanut oil, soybean oil, rapeseed oil, sesame oil, cotton seed oil, rice bran oil, corn oil, sunflower seed oil and linseed oil, and preferably the vegetable oil is peanut oil. The peanut oil is selected in the application, so that the peanut taste of the peanut protein pie rich in dietary fibers can be further improved, and the peanut flavor is stronger.

The main components of the flaxseeds are fat, protein and dietary fiber, at present, the flaxseeds are mainly used for extracting grease, the protein content of byproducts after extracting the grease is up to more than 35%, the composition and the proportion of amino acids meet the requirement of WHO/FAO for regulating the amino acid mode required by human body, and each 100g of flaxseeds contain 27.3g of dietary fiber, so that the flaxseeds are a high-quality vegetable protein source. Studies have shown that one spoon of flaxseed contains 3800 mg of oiminoxidil fatty acid, equivalent to 10 times that of deep sea fish oil. The flaxseed powder can form viscous liquid after being mixed with water in a certain proportion, has the function of adhesion, adopts the flaxseed powder to replace the traditional adhesive food additive, the product label is green and clean, the nutritive value of the protein pie is enriched, meanwhile, the flax seed powder is adopted for gelation, the gelation process is obviously reduced, and the production efficiency is improved. The amount of the flaxseed powder added is 2-5%, preferably 3% of the total mass of the peanut protein powder, the soybean protein isolate, water, vegetable oil and flaxseed powder.

Transglutaminase is an enzyme that catalyzes a transacylation reaction, resulting in covalent cross-linking between proteins (or polypeptides). The modified protein can catalyze the cross-linking between proteins, so that the plasticity, water retention capacity, water solubility and functionality of the modified protein are improved, and lysine in food is protected from being damaged by various chemical reactions.

Oat is known as noble in the natural dietary fiber family, the content of beta-glucan in oat grains is highest in cereal crops and reaches 3.0% -6.0%, and the FDA indicates that the daily diet contains more than 3g of beta-glucan or low-fat oat can reduce the blood fat content and the incidence rate of cardiovascular diseases. Oat starch has good gel property, so that the food has a lubricating, compact and creamy structure, and the texture and taste of the food can be improved. According to the application, oat is added, so that the dietary fiber content of the peanut protein pie rich in dietary fibers can be enhanced, and the texture and taste of the product can be improved. In the application, the oat is prepared by soaking dry oat in boiling water for 20-40min and draining, and the mass ratio of oat to dry oat is 7-9:5. The dry oat is added in an amount of 5-7% by weight, preferably 6% by weight, based on the total mass of peanut protein powder, soy protein isolate, water, vegetable oil, flaxseed powder and transglutaminase.

In addition, the invention also provides a preparation method of the peanut protein pie rich in the dietary fibers, which comprises the steps of mixing the raw materials of the peanut protein pie rich in the dietary fibers to obtain chopped materials, and heating the chopped materials in a mold, demolding and baking.

Specifically, the method comprises the following steps:

S1, mixing raw materials, namely firstly chopping peanut protein powder, soybean protein isolate and water uniformly at a stirring speed of 3000-3500r/min, chopping for 4-6min at a stirring speed of 3000-3500r/min, then adding vegetable oil, chopping for 2-4min at a stirring speed of 3000-3500r/min, then adding flaxseed powder, transglutaminase and oat, and chopping for 1-2min at a stirring speed of 3000-3500r/min to obtain chopped materials;

S2, mold-in heating comprises the steps of placing chopped materials in a mold and placing the chopped materials in an environment of 54-56 ℃ for 1-2h;

S3, demolding and baking, namely dicing the blank after demolding from the mold, baking for 10-20min at 60-80 ℃, and turning over the diced blank for 1-2 times during baking.

S4, packaging and sterilizing, namely cooling the baked product to room temperature, vacuumizing, and sterilizing for 25-35min under the conditions that the temperature is 110-120 ℃ and the pressure is 0.15-0.2 MPa.

The features and capabilities of the present invention are described in further detail below in connection with the examples.

Example 1

The embodiment provides a peanut protein pie rich in dietary fibers, and the preparation method comprises the following steps:

S1, cutting and mixing raw materials into a die:

The chopping and mixing of the raw materials comprises the steps of firstly, putting 12kg of peanut protein powder, 6kg of soy protein isolate and 48kg of ice water mixture into a chopping pot, chopping for 5min at the stirring speed of 3200r/min after uniformly mixing, secondly, adding 12kg of peanut oil, chopping for 3min at the stirring speed of 3200r/min, thirdly, adding 2.4kg of flaxseed powder (the flaxseed powder is crushed into powder at high speed), 0.6kg of glutamine transaminase and 8kg of oat (about 5kg of dry oat is soaked in boiling water for 30min and then drained), chopping for 1min at the stirring speed of 3200r/min, and finally obtaining chopped and mixed materials, and mixing the chopped materials into a die;

S2, mold entering and heating:

Placing a die with chopped materials in a 55 ℃ environment for 1h;

s3, demolding and baking:

the mixture is taken out of the die, cut into strips according to the ratio of 6 x 4 x 1.5 of length x width x height, baked for 20min in 70 ℃ environment, turned over at 10min and 18min and continuously baked.

S4, packaging and sterilizing:

cooling to room temperature after baking, vacuumizing, and sterilizing in a sterilizing pot with the temperature of 115 ℃ and the pressure of 0.18MPa for 30min.

Examples 2 to 3

Examples 2-3 are essentially identical to example 1, except that the ratio of protein powders differs:

in example 2, the protein powder included 14.4kg peanut protein powder and 7.2kg soy protein isolate (i.e., peanut protein powder: soy protein isolate=1.5:1);

In example 3, the protein powder comprised 12.9kg peanut protein powder and 5.1kg soy protein isolate.

Example 4

S1, cutting and mixing raw materials into a die:

The chopping and mixing of the raw materials comprises the steps of firstly, chopping 10kg of peanut protein powder, 5kg of soy protein isolate and 45kg of ice water mixture into a chopping and mixing pot at the stirring speed of 3200r/min until the mixture is uniformly mixed, chopping for 4min at the stirring speed of 3200r/min, secondly, adding 10kg of peanut oil, chopping for 2min at the stirring speed of 3200r/min, thirdly, adding 1.4kg of flaxseed powder (the flaxseed is crushed into powder at high speed), 0.4kg of glutamine transaminase and 7kg of oat (the oat is drained after being soaked in boiling water for 30 min) and chopping for 1min at the stirring speed of 3200r/min to finally obtain a chopped and mixed material, and then, mixing the chopped materials into a die;

S2, mold entering and heating:

placing a die with chopped materials in a 54 ℃ environment for 2 hours;

s3, demolding and baking:

the mixture is taken out of the die, cut into strips according to the ratio of length to width of 6 to 4 to 1.5, baked for 15min in 80 ℃ environment, turned over at 7min and 12min and baked continuously.

S4, packaging and sterilizing:

Cooling to room temperature after baking, vacuumizing, and sterilizing in a sterilizing pot with the temperature of 110 ℃ and the pressure of 0.2MPa for 35min.

Example 5

S1, cutting and mixing raw materials into a die:

The chopping and mixing of the raw materials comprises the steps of firstly, chopping and mixing 15kg of peanut protein powder, 7kg of soy protein isolate and 50kg of ice water mixture in a chopping and mixing pot at the stirring speed of 3200r/min until the mixture is uniformly mixed, chopping and mixing for 6min at the stirring speed of 3200r/min, secondly, adding 15kg of peanut oil, chopping and mixing for 4min at the stirring speed of 3200r/min, thirdly, adding 3kg of flaxseed powder (the flaxseed is crushed into powder at high speed), 0.8kg of glutamine transaminase and 9kg of oat (the oat is drained after being soaked in boiling water for 30 min) and chopping for 1min at the stirring speed of 3200r/min, and finally obtaining a chopped and mixed material and mixing the chopped materials in a die;

S2, mold entering and heating:

Placing a die with chopped materials in a 56 ℃ environment for 1h;

s3, demolding and baking:

The mixture is taken out of the die, cut into strips according to the ratio of 6 x 4 x 1.5 of length x width x height, baked for 20min in a 60 ℃ environment, turned over for 10min and 18min, and then baked continuously.

S4, packaging and sterilizing:

Cooling to room temperature after baking, vacuumizing, and sterilizing in a sterilizing pot with the temperature of 120 ℃ and the pressure of 0.15MPa for 25min.

Comparative examples 1 to 5

Comparative examples 1-5 are essentially the same as example 1 except that the protein powder in example 1 comprises 12kg peanut protein powder and 6kg soy protein isolate was selected and proportioned;

In comparative example 1, the protein flour included 10.5kg peanut protein flour, 4.5kg soy protein isolate and 3kg wheat gluten (i.e., peanut protein flour: soy protein isolate: wheat gluten=7:3:2).

In comparative example 2, the protein flour included 10.8kg peanut protein flour, 3.6kg soy protein isolate and 3.6kg wheat gluten (i.e., peanut protein flour: soy protein isolate: wheat gluten=6:2:2).

In comparative example 3, the protein flour included 10.8kg peanut protein flour, 5.4kg soy protein isolate and 1.8kg wheat gluten (i.e., peanut protein flour: soy protein isolate: wheat gluten=6:3:1).

In comparative example 4, the protein flour included 9kg peanut protein flour, 7.2kg soy protein isolate and 1.8kg wheat gluten (i.e., peanut protein flour: soy protein isolate: wheat gluten=5:4:1).

In comparative example 5, the protein powder included 3.6kg peanut protein powder and 14.4kg soy protein isolate (i.e., peanut protein powder: soy protein isolate=1:4).

Test examples

According to the application, the quality of peanut protein pie obtained by each example and comparative example is evaluated by carrying out sensory evaluation on each example and comparative example according to the final score, the sensory evaluation standard is shown in table 1, 10 individuals with good sensory judgment ability and food related professional background testers are selected for respectively carrying out sensory evaluation on the following products, and mutual discussion is forbidden in the evaluation process. The test was repeated 3 times and the average was taken.

Table 1 peanut protein pie organoleptic scoring criteria

1. Protein powder ratio test

The products provided in example 1 and comparative examples 1-5 were scored according to the peanut protein pie sensory scoring criteria shown in table 1, and the experimental results are shown in fig. 1, wherein the peanut protein powder is loose in texture, weak in elasticity and hardness when too much peanut protein powder is added and too little soybean protein powder is added, the peanut protein powder is good in texture and taste when soybean protein powder=6:3, and the product is increased in elasticity and more sweet in flavor when gluten powder is not added. Thus, the gluten was removed and the optimum ratio of peanut protein powder to soy protein powder was determined, peanut protein to soy protein=6:3. In addition, as can be seen from the data of comparative example 5, when the amount of soybean protein powder is larger than that of peanut protein powder, at this time, elasticity and hardness are moderate, beany flavor is heavy, subsequent deodorization is required, process complexity is increased, and sensory score is reduced. It is fully proved that the peanut protein powder and the soybean protein powder with the ratio of 1.5-2.5:1 can obtain products with good quality and high sensory scores, and when the products are out of the range or other protein powder is selected to be matched with the peanut protein powder, the quality and the sensory scores of the products cannot be obtained.

2. Ice water addition test

Based on example 1, the protein powder was tested by varying the ice water addition amounts of 71%, 72%, 73%, 74% and 75%, respectively. As shown in FIG. 2, the added amount of example 1 is 73%, the obtained product has good quality and highest sensory score, and the obtained product has good quality and sensory score at 72% and 74% within the scope of the application, when the added amount of ice water exceeds the scope of the application, for example, when the added amount of ice water is 71%, the materials are chopped and mixed unevenly, the mixture is difficult to enter the mould, the taste of the product is not fine, the added amount of water is 75%, the texture is soft, the product is difficult to form, and the water accumulation in the finished product is more, therefore, the added amount of ice water accounts for 72-74% of the total mass of peanut protein powder, soy protein isolate and water, and the optimal added amount is 73%. When the ice water adding amount exceeds the ice water adding amount range, the product quality is poor and the sensory score is poor.

3. Flaxseed powder addition test

Based on the example 1, 3%, 5%, 7%, 9% and 11% of the powder was added by changing the mass percentage of the added flaxseed powder, and the application also replaces the flaxseed powder added in the amount of 3% in the example 1 with modified starch. The experimental results are shown in fig. 3 and 4. As can be seen from fig. 3, the flaxseed powder added in example 1 has a mass percentage of 3%, and can form a viscous liquid after being mixed with water, so that the flaxseed powder has a sticky effect, can replace the traditional adhesive food additives, can give the flavor of the protein pie flaxseeds, has good quality and highest sensory score, and has better product quality and sensory score at 5% within the scope of the application, and when the adding amount of the flaxseed powder exceeds the scope of the application, excessive adding of the flaxseed powder does not increase the cohesiveness of the product, but can damage the elasticity and fine mouthfeel of the protein pie. Therefore, the added amount of the linseed powder in the application is 2-5% of the total mass of the peanut protein powder, the soybean protein isolate, the water, the vegetable oil and the linseed powder, and when the added amount of the linseed powder is 3%, the sensory of the product is optimal. When the addition amount of the flaxseed powder is out of the range of the application, the quality of the product is poor, and the sensory score is poor. Furthermore, when modified starch is selected as the binder in the present application, the final product quality and sensory scores are significantly lower than in example 1. As can be seen from FIG. 4, when only 3% modified starch is used as the binder, the texture of the product is soft, the processing time is slightly improved, but the taste is still poor, and when 3% linseed powder is used as the binder, the elasticity and hardness of the protein pie are increased, the chewiness is better, and when the processing time is too long, the water loss on the surface of the protein pie is more, and the taste is weakened. In conclusion, the flaxseed powder has better effect as a food adhesive.

4. Glutamine transferase (TG enzyme) reaction Condition test

Based on the embodiment 1, a plurality of groups of reaction conditions are obtained by changing the parameters of the in-mold heating, wherein the first group is to put the chopped materials in a mold for cold storage for 10 hours, the second group is to put the chopped materials in the mold for constant temperature reaction at 50 ℃ for 2 hours, the third group is to put the chopped materials in the mold for constant temperature reaction at 50 ℃ for 1 hour, the fourth group is to put the chopped materials in the mold for constant temperature reaction at 55 ℃ for 2 hours, and the fifth group is the embodiment 1 of the application.

As can be seen from the results of FIG. 5, the second and third groups reacted for 2 hours and 1 hour in a 50 ℃ environment, the inside of the product was soft and not compact, and the first and fifth groups had the highest sensory scores of being refrigerated for 10 hours and 55 ℃ for 1 hour, respectively, but the production speed of the product was severely reduced and the production cost and energy consumption were increased due to the longer refrigeration time. Therefore, in the present application, the reaction condition of the transglutaminase (TG enzyme) is preferably set at 54-56℃for 1-2 hours, and in order to save energy consumption, the reaction condition of the transglutaminase is preferably set at 55℃for 1 hour. When the reaction conditions are out of the range of the application, the product quality is poor and the sensory score is poor.

5. Oat addition test

Based on the example 1, 3%, 4%, 5%, 6% and 7% of oat were added respectively by changing the addition amount of the dry oat in the example 1, and the wet oat was obtained by draining after soaking the dry oat in boiling water for 30min, and finally the wet oat was added. As shown in FIG. 6, when the oat addition amount is less than 6%, the product has no chewing feeling of oat, and when the oat addition amount is more than 6%, the peanut protein pie starts to loose in texture, so that the oat addition amount is 5-7%, and the optimal addition amount is 6%.

6. Baking temperature and time test

Based on example 1, by changing the baking temperature and the baking time in example 1, the baking was performed at the baking temperatures of 60 ℃, 70 ℃, 80 ℃, 90 ℃, 100 ℃ for 20min, while the baking was performed at the baking temperatures of 70 ℃ for 10min, 20min, 30min, 40min, 50min. The test results can be obtained from fig. 7 and 8, wherein the baking temperature is too high and the time is too long, the surface water of the protein pie is scattered too much, the product is burnt, the color is dark brown and the sense is poor, the baking temperature is low and the time is too short, the edge sealing effect is not achieved, the shape of the protein pie is easily damaged in the subsequent processing process, in conclusion, the baking temperature of the protein pie is determined to be 60-80 ℃, the baking time is determined to be 10-20min, the optimal baking temperature is determined to be 70 ℃, and the baking time is determined to be 20min.

In conclusion, the peanut protein pie rich in dietary fibers provided by the application adopts peanut protein powder as a main raw material, compared with a traditional protein gel product, the peanut protein pie rich in dietary fibers has no beany flavor, is fine and smooth in taste, does not need seasoning, marinating to remove fishy smell, does not need equipment such as high-moisture extrusion and the like, saves energy loss and production cost, has good peanut protein water retention, further reduces the water addition amount after taking the peanut protein powder as the main raw material, and reduces the ice water manufacturing cost. Furthermore, the application adds soybean isolated protein powder, oat and linseed powder on the basis of peanut protein powder. The peanut protein powder has fresh and sweet taste and good water retention, but the peanut protein has low lysine, threonine and methionine content and weak gel property, and the three auxiliary materials of the soybean isolated protein powder, the oat and the linseed powder balance the amino acid defects of the peanut protein, have good gel properties and promote the product texture. Meanwhile, the flaxseed powder can replace adhesive food additives such as modified starch, so that product labels are cleaned, and the nutritional value of the protein pie is enriched. After the raw materials are chopped and mixed, the mixture is placed in a 55 ℃ environment for standing for 1h, so that good hardness and elasticity can be achieved, and other protein gel products at least need to react for 2h, and more than 10h are needed. Therefore, the application enhances the process continuity, saves the energy loss and improves the production speed.

The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A dietary fiber-rich peanut protein pie, characterized in that the raw materials include, by weight: 10-15 parts of peanut protein powder, 5-7 parts of soy protein isolate, 45-50 parts of ice water, 10-15 parts of vegetable oil, 1-3 parts of flaxseed powder, 0.3-1 parts of transglutaminase and 7-9 parts of oats;

The mass ratio of the peanut protein powder to the soy protein isolate is 1.5-2.5:1;

The amount of ice water added accounts for 72-74% of the total mass of the peanut protein powder, the soy protein isolate and the ice water;

The amount of the flaxseed powder added is 2-5% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil and the flaxseed powder;

The oats are prepared by soaking dry oats in boiling water for 20-40 minutes and then draining them, and the mass ratio of the oats to the dry oats is 7-9:5;

The added amount of the dry oats accounts for 5-7% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil, the flaxseed powder and the transglutaminase.

2. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that the amount of ice water added accounts for 73% of the total mass of the peanut protein powder, the soy protein isolate and the ice water.

3. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that the added amount of the flaxseed powder accounts for 3% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil and the flaxseed powder.

4. The dietary fiber-rich peanut protein pie according to claim 1, characterized in that the added amount of the dry oats accounts for 6% of the total mass of the peanut protein powder, the soy protein isolate, the ice water, the vegetable oil, the flaxseed powder and the transglutaminase.

5. The 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.

6. The dietary fiber-rich peanut protein pie according to claim 5, characterized in that the vegetable oil is peanut oil.

7. A method for preparing a peanut protein pie rich in dietary fiber, characterized in that it comprises mixing the raw materials of the peanut protein pie rich in dietary fiber according to any one of claims 1 to 6 to obtain a chopped material, and the chopped material is heated in a mold, and then removed from the mold and baked to obtain the chopped material;

Mixing the raw materials comprises: first chopping and stirring the peanut protein powder, the soy protein isolate and the ice water at a stirring speed of 3000-3500 r/min to make them uniform, and chopping and stirring at a stirring speed of 3000-3500 r/min for 4-6 minutes; then adding the vegetable oil, and chopping and stirring at a stirring speed of 3000-3500 r/min for 2-4 minutes; then adding the flaxseed powder, the transglutaminase and the oats, and continuing to chop and stir at a stirring speed of 3000-3500 r/min for 1-2 minutes to obtain a chopped material;

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

The demoulding and baking comprises: cutting the blank after demoulding from the mold into pieces, and baking at 60-80° C. for 10-20 minutes.

8. The method for preparing dietary fiber-rich peanut protein pie according to claim 7, characterized in that the dough is turned over 1-2 times during baking.

9. The method for preparing dietary fiber-rich peanut protein pie according to claim 7, characterized in that after the demoulding and baking, it also includes a packaging and sterilization step: cooling the baked product to room temperature, evacuating the product, and sterilizing it at a temperature of 110-120° C. and a pressure of 0.15-0.2 MPa for 25-35 minutes.