Soybean protein-based oleogel preparation and solid fat substitution method

The invention discloses oleogel capable of replacing cocoa butter to be applied to chocolate and a preparation method of the oleogel, and relates to the technical field of food processing. The method comprises the following steps: (1) taking soybean protein isolate (SPI) as a raw material, carrying out gelation on the SPI by utilizing transglutaminase, and carrying out high-pressure homogenizing and crushing to obtain microgel; and (2) adding a secondary fluid into the suspension of the microgel and the oil, so that the oil gel with a three-dimensional network is formed by utilizing capillary force. According to the prepared oleogel, liquid oil is wrapped in a three-dimensional gel network of vegetable protein through a gelling agent, so that the liquid oil is converted into a gel structure with solid fat characteristics. The oleogel is good in stability and rheological property, strong in viscoelasticity and not easy to oxidize, can replace solid fat to be applied to chocolate, keeps the nutritional characte