CN1565227A

CN1565227A - High calcium protein vermicelli and its production process

Info

Publication number: CN1565227A
Application number: CN 03132494
Authority: CN
Inventors: 王长利
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-07-09
Filing date: 2003-07-09
Publication date: 2005-01-19

Abstract

The invention provides a high calcium shredded albumen which is prepared from 100 parts of 12-13% milk (soybean milk), gelatine 0.1 part, CMC 2 parts, calcium chloride 0.005 part and sodium alginate 2 parts through the steps of mixing, homogenizing, high temperature sterilizing, shaping, boiling, squeezing, steeping, drying, packing, secondary sterilizing, cooling down and packaging for the finished product.

Description

High calcium protein bean vermicelli and production technology thereof

Technical field: the present invention relates to a kind of albumen bean vermicelli and production technology thereof.

Background technology: cow's milk protein, soybean protein are the nutriments of needed by human.Cow's milk or soya-bean milk mainly are the interpolation compositions as drink or other food at present.Raising along with people's living standard, demand to the nutrition of food is also more and more higher, develop the novel foodstuff of high protein, contain protein, the fat that needed by human body wants and adjust the Ca in the food, the ratio of P, multiple components such as reinforced micro-element, vitamin, adapt to the needs of health and aspect, become the problem that presses for solution at present.

The content of invention: overcome the deficiencies in the prior art, propose a kind of prescription and production technology thereof of high calcium protein bean vermicelli.The batching of high calcium cow's milk protein bean vermicelli is: concentration is 100 parts in the milk (mung bean milk or soya-bean milk) of 12-13%, 0.1 part in gelatin, 2 parts of CMC, 0.005 part in calcium chloride, 2 parts of sodium alginates.Its technical process is: above-mentioned composition batching back is mixed, homogeneous, carry out TRANSIENT HIGH TEMPERATURE sterilization under the condition of 110-135 ℃ of high temperature, enter the make-up machine moulding, boiling after 30 minutes and bar being extruded into concentration is in 30% the calcium chloride water, soak and drained 30 minutes after 15-30 minute, pack, two-stage sterilization, cooling, packing are finished product.

The present invention is owing to utilize lactoprotein, the gelling properties of legumin, well-regulated protein net of molecular aggregates formation of sex change, gel protein matter structure is the main body network structure, partly combine with polypeptide, wherein contain moisture content, the characteristic of gel is that higher viscosity, elasticity are arranged.After protein forms, being not only the carrier of water, also is flavouring agent, the carrier of sugar, trace element, vitamin and other complex; Alginic acid gel and milk protein, legumin matter form protein-its effect of alginate compound and form than other glue that effect is more obvious with fixed attention, and flexible have a pulling force.Under the pH value of cow's milk, electronegative alginate and positively charged junket egg can produce specific ionization and interact, so the casein glue particle is trapped within the gel of alginate, the structure of formed gel and aquation exists simultaneously, the protein network structure has been held back the water that is equivalent to every gram protein 10 grams, these water are held back by physical action, and are difficult for they are extruded.Certain density alginate gel and cow's milk, soya-bean milk are mixed into uniform colloid mixture thing, this colloid thing places calcium chloride water, the effect of calcium ion and alginate, lactoprotein, legumin forms the gel body, calcium ion and alginate effect generate calcium alginate and form jelly, at the very fast formation skim in the surface of colloid mixture.Because the effect of this colloidal film makes the colloid mixture thing can be modulated into dissimilar products such as filament shape, strip, bulk, sphere.Colloid mixture thing biggest advantage be exactly water-retaining property very strong, make product have certain elasticity and pulling force.Product of the present invention contains protein, fat, Ca, P, V _A, V _B, V _D, VB ₂, Fe, Zn.Product not only mouthfeel is good but also nutritious, and price is low, is the rare daily health caring food of people

Fig. 1 is a process chart of the present invention.

The specific embodiment: get 100 kilograms in the milk that concentration is 12-13% (mung bean milk or soya-bean milk), 0.1 kilogram in gelatin, 2 kilograms of CMC, 0.005 kilogram in calcium chloride, 2 kilograms of sodium alginates.Above-mentioned composition batching back is mixed, homogeneous, under the condition of 110-135 ℃ of high temperature, carry out the TRANSIENT HIGH TEMPERATURE sterilization, after entering the make-up machine moulding, boiling after 30 minutes and bar being extruded into concentration is in 30% the calcium chloride water, soaks to drain 30 minutes pack after 15-30 minute, two-stage sterilization, cooling packing is finished product.

Claims

1, a kind of high calcium protein bean vermicelli, it is characterized in that: batching is

Concentration is 100 parts in the milk (mung bean milk or soya-bean milk) of 12-13%,

0.1 part in gelatin, 2 parts of CMC,

0.005 part in calcium chloride,

2 parts of sodium alginates.

2, high calcium protein bean vermicelli as claimed in claim 1, it is characterized in that: its technical process be a, with above-mentioned composition batching back mix, homogeneous, b, carry out TRANSIENT HIGH TEMPERATURE sterilization under the condition of 110-135 ℃ of high temperature, c, enter the make-up machine moulding, boiling after 30 minutes and bar being extruded into concentration is in 30% the calcium chloride water, soaked 15-30 minute, d, drained e, pack, f, two-stage sterilization 30 minutes, g, cooling, h, packing are finished product.