Study on the Compound Application of Three Kinds of Proteins in Qingtuan
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Abstract:
In this study, glutinous rice flour, wheat starch, sticky rice flour, sweet potato powder, puerarin powder and Artemisia argyi powder were used as basic ingredients, and the effect of adding one of the three proteins (soybean protein isolate powder, whey protein powder and buckwheat protein powder) on the quality of Qingtuan was studied. In the single factor experiments, the dose of each protein was the experimental factor for examining its effect on the sensory and textural indices of glutinous Qingtuan containing puerarin and sweet potato powders. On the basis of the single factor experiments, an orthogonal experiment of 3 factors and 4 levels was carried out to optimize the formulation of the Qingtuan. The experimental results showed that the correlation coefficient of the adhesion value of the three protein powders to the Qingtuan was higher, and the influencing factors in the order from the primary to the secondary were: soy protein isolate, whey protein and buckwheat protein. The formula of Qingtuan was optimized by the Minitab software: the soybean protein isolate accounted for 6% of the mixed powder, whey protein accounted for 5% of the mixed powder, and buckwheat protein accounted for 5% of the mixed powder. The protein content of Qingtuan under such conditions was 17.42%, with the adhesion value being low, and color being pure. The results of this study provide reference data for industrial production.
