Preparation and quality of okara protein gel gummies

Abstract

Abstract Okara protein (OP) was extracted by alkali solution and acid-isolation method using bean dregs as raw materials. With OP as the main raw material, the mixed gelatin and modified starch as the gelling agent, xylitol as the sweetener, and buffered lactic acid as the sour agent, the elasticity, hardness, stickiness and chewiness of the texture analyzer were analyzed by the single-factor test and orthogonal test. Combined with sensory evaluation, the optimal formula for the preparation of OP gel gummies was comprehensively obtained as: the ratio of gelatin to modified starch was 9:1; the xylitol addition was 18 g; the addition of buffered lactic acid was 0.7mL, and the addition of OP solution was 16mL, respectively. The gel gummies prepared under this formula have the advantages of suitable sweetness and sourness, good taste, good stickiness and uniform color. It also has special physiological functions, such as immune regulation and antihypertensiveness.

Keywords

• Soybean dregs protein
• Extraction
• Gel gummies
• Texture analysis
• Sensory evaluation