CN104904871A - Method for manufacturing prosage by adopting soy isolate protein - Google Patents
Method for manufacturing prosage by adopting soy isolate protein Download PDFInfo
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- CN104904871A CN104904871A CN201510304472.0A CN201510304472A CN104904871A CN 104904871 A CN104904871 A CN 104904871A CN 201510304472 A CN201510304472 A CN 201510304472A CN 104904871 A CN104904871 A CN 104904871A
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- cutmixer
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Abstract
The invention relates to the technical field of food, and specifically discloses a method for manufacturing prosage by adopting soy isolate protein. According to the invention, health soy isolate protein with high nutrition is taken as the main raw material, the prosage is manufactured by adopting process steps including chopping, pulping, vacuum stuffing making, filling casing, steaming and the like, and the method is a novel processing method for manufacturing sausage by combining soy isolate protein and casing. The novel vegetarian food filled with protein plasma manufactured by the method provided by the invention provides abundant product choices for vast vegetarians. The prosage made by adopting the casing has the advantages of convenience, safety and sanitation during packaging and use, requirements of vegetarian food for health are met, and demand of consumers for safety and sanitation is also met.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of method adopting soybean protein isolate to prepare vegetarian sausage.
Background technology
Soybean protein isolate is nutritious and not containing the material such as cholesterol, be widely used in the production of vegetarian product because of it.Thousand pages of bean curd are exactly a kind of novel food prepared by application soybean protein isolate, have become the primary selection that consumer selects vegetarian product.Product prepared by current employing soybean protein isolate is all adopt mould molding, is generally sale in bulk, and the product of casing combination preparation is commercially still blank.There is great health and potential safety hazard in this bulk products, and carries inconvenience.
Summary of the invention
The object of this invention is to provide a kind of method adopting soybean protein isolate to prepare vegetarian sausage, make use of the processing characteristics of soybean protein isolate, and the feature of incorporating collagen albumen sausage casing or the filling based food of cellulose sausage casing, prepare the filling vegetarian product of a kind of novel protein milk, select for vast vegetarian diet fan provides more product.
In order to realize above object, the technical solution adopted in the present invention is: a kind of method adopting soybean protein isolate to prepare vegetarian sausage, comprises the following steps:
(1) fillings is prepared
The quality proportioning of fillings is: soybean protein isolate 10-18%, salad oil 5-12%, glutamine transaminage 0.2-0.8%, thickener 0.3-1%, potato starch 6-15%, salt 0.1-0.5%, sugared 0.1-0.5%, frozen water 55-75%;
Get the frozen water of 2/3 volume, add in cutmixer, add soybean protein isolate afterwards, cut at a slow speed and mix 2 minutes, cutmixer rotating speed is 800-1000r/min, and the soybean protein isolate extreme portions now in cutmixer defines albumen uniform small particles;
Then in cutmixer, add salad oil, cut fast and mix, cutmixer rotating speed is 4000-4500r/min, cuts and mixes 6 minutes, cut in the process of mixing add in cutmixer residue frozen water 1/2nd;
Glutamine transaminage adds in cutmixer after dissolving by the normal-temperature water of 5 times of weight, cuts and mixes 8 minutes, now feed liquid uniform and smooth under rotating speed is 4000-4500r/min condition;
Add thickener, potato starch, salt, sugar and remaining frozen water, open vacuum extractor, vacuum meter reading stops vacuumizing when reaching-0.08, cutmixer is cut and is mixed 5 minutes under 4000-4500r/min condition, then cut under going to 400-600r/min condition and mix 2 minutes, stop cutting mixing, now feed liquid uniform and smooth is pale, obtained fillings;
(2) filling intestines processed
The fillings prepared is put in bottle placer filling, and casing adopts Collagent casing for sausages or cellulose sausage casing, and filling good vegetarian sausage places 10-12 hour under 0-4 DEG C of environment;
(3) steam
Employing low temperature steams, and steams 30-60 minute, be then cooled to room temperature at 60-65 DEG C, Cord blood or freezen protective.
Preferably, the consisting of of thickener in step (1): the xanthans that the carragheen that mass percentage is 40%, mass percentage are 30%, mass percentage be 20% konjaku flour, mass percentage be the curdlan of 10%.
When low temperature steams in step (3), at 65 DEG C, steam 50 minutes.
In step (3), the temperature of Cord blood is 0-4 DEG C.
In step (3), the temperature of freezen protective is-18 DEG C.
Prepare in the method for vegetarian sausage at employing soybean protein isolate provided by the invention, frozen water is selected during preparation fillings, can ensure that in the whole process made in fillings, temperature all remains on less than 10 DEG C, the low temperature of less than 10 DEG C is the necessary condition that fillings keeps fine and smooth state, because the gelation rate of albumen feed liquid can be slowed down at such a low temperature, soybean protein isolate add water formed feed liquid gelation rate can accelerate along with the rising of feed temperature.Adopt soybean protein isolate; wherein the content requirement of albumen is greater than 90%; utilize the catalytic action that glutamine transaminage (TG enzyme) transforms the acyl group between soybean protein isolate; catalysis soybean protein isolate forms network structure, and the use of glutamine transaminage significantly improves the toughness of the network structure of soybean protein isolate.The thickener added in fillings, through overtesting, farthest form gel according to the thickener that this ratio is composite and keep good filling mobility, its effect is emulsified water and salad oil, water free in fillings and oil are locked in the network structure of protein formation, water and salad oil and other powder materials form the system of Uniform Flow under the emulsification of thickener, be filled in the network structure of soybean protein isolate formation, ensure that the plain intestines delicate mouthfeel of preparation, evenly, elasticity and fragility pure.Glutamine transaminage and thickener share, and mouthfeel and the structure of obtained vegetarian sausage are better.Cutting the easy bubble that produces in the process of mixing due to soybean protein isolate in high speed causes the product prepared to have large pore, in order to solve this problem, the present invention adopts to vacuumize to cut and mixes in the process of preparation fillings, bubble in fillings is fully discharged, ensure that the fillings of preparation is evenly fine and smooth, satietin sausage is to the demand of fine and smooth mouthfeel.Soybean protein isolate goods have certain destructiveness to institutional framework steaming in process due to the later stage, the precipitation of portion of water in product can be caused, thus affect the quality of product, in order to solve this problem, appropriate curdlan is added in thickener, this colloid obvious characteristic is that the gel formed does not melt in a heated condition, can keep the retentiveness of product.Casing is adopted to carry out to be another key point of the present invention, because soy protein products has very high gelation, after prepared by fillings, in very short time, just to form gel (about within 5min), cannot filling making be carried out filling.The synergy of composite thickener in the present invention, ensure that the fillings of preparation keeps mobility in 30min, for filling process provides the sufficient time, completes gel process further after fillings is filling in casing.
Collagent casing for sausages or cellulose sausage casing filling time fillings can not be filling too saturated, a part of space need be reserved and steaming the swell increment in heating process to meet fillings, otherwise easily cause casing to burst, and steam temperature in process must not higher than 65 DEG C, otherwise casing also easily bursts, cooking method when low temperature must be adopted long, preferably steams 50 minutes in the present invention at 65 DEG C.
Employing soybean protein isolate provided by the invention prepares the method for vegetarian sausage, the soybean protein isolate with healthy high nutrition is adopted to be primary raw material, through cutting mix making beating vacuum filling, casing filling, the technique such as to steam and be prepared from, be a kind of novel processing method using soybean protein isolate and casing combination to prepare intestines class.Make use of the processing characteristics of soybean protein isolate, and the synergy of thickener solves the shortcoming of soybean protein isolate PhastGel, and product moisture in shortening process is not separated out (key point that water tariff collection is product brittleness) to utilize the heat irreversible of curdlan to ensure, ensures the fragility of product.The feature of incorporating collagen albumen sausage casing or the filling based food of cellulose sausage casing, prepares the filling vegetarian product of a kind of novel protein milk, selects for vast vegetarian diet fan provides more product.The vegetarian sausage adopting casing to prepare has the advantage of convenience, safety, health when packing and use.The requirement of vegetarian product to health can be met, the demand of consumer to food safety and sanitation can be met again.
Employing soybean protein isolate provided by the invention prepares the method for vegetarian sausage, use for soybean protein isolate provides new approach, vegetarian sausage prepared by the method more can provide safe and sanitary to ensure in packaging, storage and use, is beneficial to the promotion and application of product.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in detail.
Embodiment 1
Adopt soybean protein isolate to prepare a method for vegetarian sausage, comprise the following steps:
(1) fillings is prepared
The quality proportioning of fillings is: soybean protein isolate 10%, salad oil 12%, glutamine transaminage 0.2%, thickener 1%, potato starch 6%, salt 0.4%, sugar 0.4%, frozen water 70%;
Get the frozen water of 2/3 volume, add in cutmixer, add soybean protein isolate afterwards, cut at a slow speed and mix 2 minutes, cutmixer rotating speed is 1000r/min, and the soybean protein isolate extreme portions now in cutmixer defines albumen uniform small particles;
Then in cutmixer, add salad oil, cut fast and mix, cutmixer rotating speed is 4500r/min, cuts and mixes 6 minutes, cut in the process of mixing add in cutmixer residue frozen water 1/2nd;
Glutamine transaminage adds in cutmixer after dissolving by the normal-temperature water of 5 times of weight, cuts and mixes 8 minutes, now feed liquid uniform and smooth under rotating speed is 4500r/min condition;
Add thickener, potato starch, salt, sugar and remaining frozen water, open vacuum extractor, vacuum meter reading stops vacuumizing when reaching-0.08, cutmixer is cut and is mixed 5 minutes under 4500r/min condition, then cut under going to 600r/min condition and mix 2 minutes, stop cutting mixing, now feed liquid uniform and smooth is pale, obtained fillings;
(2) filling intestines processed
The fillings prepared is put in bottle placer filling, and casing adopts Collagent casing for sausages, and filling good vegetarian sausage is placed 10 hours under 0-4 DEG C of environment;
(3) steam
Employing low temperature steams, and steams 60 minutes, be then cooled to room temperature at 60 DEG C, Cord blood or freezen protective.
Embodiment 2
Adopt soybean protein isolate to prepare a method for vegetarian sausage, comprise the following steps:
(1) fillings is prepared
The quality proportioning of fillings is: soybean protein isolate 18%, salad oil 5%, glutamine transaminage 0.8%, thickener 0.6%, potato starch 15%, salt 0.5%, sugar 0.1%, frozen water 60%;
Get the frozen water of 2/3 volume, add in cutmixer, add soybean protein isolate afterwards, cut at a slow speed and mix 2 minutes, cutmixer rotating speed is 800r/min, and the soybean protein isolate extreme portions now in cutmixer defines albumen uniform small particles;
Then in cutmixer, add salad oil, cut fast and mix, cutmixer rotating speed is 4000r/min, cuts and mixes 6 minutes, cut in the process of mixing add in cutmixer residue frozen water 1/2nd;
Glutamine transaminage adds in cutmixer after dissolving by the normal-temperature water of 5 times of weight, cuts and mixes 8 minutes, now feed liquid uniform and smooth under rotating speed is 4000r/min condition;
Add thickener, potato starch, salt, sugar and remaining frozen water, open vacuum extractor, vacuum meter reading stops vacuumizing when reaching-0.08, cutmixer is cut and is mixed 5 minutes under 4000r/min condition, then cut under going to 400r/min condition and mix 2 minutes, stop cutting mixing, now feed liquid uniform and smooth is pale, obtained fillings;
(2) filling intestines processed
The fillings prepared is put in bottle placer filling, and casing adopts cellulose sausage casing, and filling good vegetarian sausage is placed 12 hours under 0-4 DEG C of environment;
(3) steam
Employing low temperature steams, and steams 30 minutes, be then cooled to room temperature at 60 DEG C, Cord blood or freezen protective.
Embodiment 3
Adopt soybean protein isolate to prepare a method for vegetarian sausage, comprise the following steps:
(1) fillings is prepared
The quality proportioning of fillings is: soybean protein isolate 18%, salad oil 12%, glutamine transaminage 0.5%, thickener 0.3%, potato starch 13.6%, salt 0.1%, sugar 0.5%, frozen water 55%;
Get the frozen water of 2/3 volume, add in cutmixer, add soybean protein isolate afterwards, cut at a slow speed and mix 2 minutes, cutmixer rotating speed is 1000r/min, and the soybean protein isolate extreme portions now in cutmixer defines albumen uniform small particles;
Then in cutmixer, add salad oil, cut fast and mix, cutmixer rotating speed is 4500r/min, cuts and mixes 6 minutes, cut in the process of mixing add in cutmixer residue frozen water 1/2nd;
Glutamine transaminage adds in cutmixer after dissolving by the normal-temperature water of 5 times of weight, cuts and mixes 8 minutes, now feed liquid uniform and smooth under rotating speed is 4500r/min condition;
Add thickener, potato starch, salt, sugar and remaining frozen water, open vacuum extractor, vacuum meter reading stops vacuumizing when reaching-0.08, cutmixer is cut and is mixed 5 minutes under 4500r/min condition, then cut under going to 600r/min condition and mix 2 minutes, stop cutting mixing, now feed liquid uniform and smooth is pale, obtained fillings;
(2) filling intestines processed
The fillings prepared is put in bottle placer filling, and casing adopts Collagent casing for sausages, and filling good vegetarian sausage is placed 10 hours under 0-4 DEG C of environment;
(3) steam
Employing low temperature steams, and steams 50 minutes, be then cooled to room temperature at 65 DEG C, Cord blood or freezen protective.
Embodiment 4
Adopt soybean protein isolate to prepare a method for vegetarian sausage, comprise the following steps:
(1) fillings is prepared
The quality proportioning of fillings is: soybean protein isolate 10%, salad oil 5%, glutamine transaminage 0.2%, thickener 0.3%, potato starch 8.5%, salt 0.5%, sugar 0.5%, frozen water 75%;
Get the frozen water of 2/3 volume, add in cutmixer, add soybean protein isolate afterwards, cut at a slow speed and mix 2 minutes, cutmixer rotating speed is 1000r/min, and the soybean protein isolate extreme portions now in cutmixer defines albumen uniform small particles;
Then in cutmixer, add salad oil, cut fast and mix, cutmixer rotating speed is 4500r/min, cuts and mixes 6 minutes, cut in the process of mixing add in cutmixer residue frozen water 1/2nd;
Glutamine transaminage adds in cutmixer after dissolving by the normal-temperature water of 5 times of weight, cuts and mixes 8 minutes, now feed liquid uniform and smooth under rotating speed is 4500r/min condition;
Add thickener, potato starch, salt, sugar and remaining frozen water, open vacuum extractor, vacuum meter reading stops vacuumizing when reaching-0.08, cutmixer is cut and is mixed 5 minutes under 4500r/min condition, then cut under going to 600r/min condition and mix 2 minutes, stop cutting mixing, now feed liquid uniform and smooth is pale, obtained fillings;
(2) filling intestines processed
The fillings prepared is put in bottle placer filling, and casing adopts cellulose sausage casing, and filling good vegetarian sausage is placed 10 hours under 0-4 DEG C of environment;
(3) steam
Employing low temperature steams, and steams 50 minutes, be then cooled to room temperature at 65 DEG C, Cord blood or freezen protective.
The composition of the thickener used in embodiment 1-4 is: the xanthans that the carragheen that mass percentage is 40%, mass percentage are 30%, mass percentage be 20% konjaku flour, mass percentage be the curdlan of 10%.
Claims (5)
1. adopt soybean protein isolate to prepare a method for vegetarian sausage, it is characterized in that, comprise the following steps:
(1) fillings is prepared
The quality proportioning of fillings is: soybean protein isolate 10-18%, salad oil 5-12%, glutamine transaminage 0.2-0.8%, thickener 0.3-1%, potato starch 6-15%, salt 0.1-0.5%, sugared 0.1-0.5%, frozen water 55-75%;
Get the frozen water of 2/3 volume, add in cutmixer, add soybean protein isolate afterwards, cut at a slow speed and mix 2 minutes, cutmixer rotating speed is 800-1000r/min;
Then in cutmixer, add salad oil, cut fast and mix, cutmixer rotating speed is 4000-4500r/min, cuts and mixes 6 minutes, cut in the process of mixing add in cutmixer residue frozen water 1/2nd;
Glutamine transaminage adds in cutmixer after dissolving by the normal-temperature water of 5 times of weight, cuts and mix 8 minutes under rotating speed is 4000-4500r/min condition;
Add thickener, potato starch, salt, sugar and remaining frozen water, open vacuum extractor, vacuum meter reading stops vacuumizing when reaching-0.08, cutmixer is cut and is mixed 5 minutes under 4000-4500r/min condition, then cut under going to 400-600r/min condition and mix 2 minutes, stop cutting mixing, obtained fillings;
(2) filling intestines processed
The fillings prepared is put in bottle placer filling, and casing adopts Collagent casing for sausages or cellulose sausage casing, and filling good vegetarian sausage places 10-12 hour under 0-4 DEG C of environment;
(3) steam
Employing low temperature steams, and steams 30-60 minute, be then cooled to room temperature at 60-65 DEG C, Cord blood or freezen protective.
2. employing soybean protein isolate according to claim 1 prepares the method for vegetarian sausage, it is characterized in that, the consisting of of thickener in step (1): the xanthans that the carragheen that mass percentage is 40%, mass percentage are 30%, mass percentage be 20% konjaku flour, mass percentage be the curdlan of 10%.
3. employing soybean protein isolate according to claim 1 prepares the method for vegetarian sausage, it is characterized in that, when low temperature steams in step (3), steams 50 minutes at 65 DEG C.
4. employing soybean protein isolate according to claim 1 prepares the method for vegetarian sausage, it is characterized in that, in step (3), the temperature of Cord blood is 0-4 DEG C.
5. prepare the method for vegetarian sausage according to the arbitrary described employing soybean protein isolate of claim 1-4, it is characterized in that, in step (3), the temperature of freezen protective is-18 DEG C.
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| CN201510304472.0A CN104904871B (en) | 2015-06-04 | 2015-06-04 | A kind of method that vegetarian sausage is prepared using soybean protein isolate |
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Cited By (7)
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| CN105475876A (en) * | 2015-12-26 | 2016-04-13 | 浙江大家食品有限公司 | Preparation method of sausage |
| CN105595321A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Soybean protein bean curd ball and making method thereof |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN107319433A (en) * | 2017-08-14 | 2017-11-07 | 武冈市卤卤香食品有限责任公司 | A kind of potato ready-to-eat food and its processing method |
| CN107821999A (en) * | 2017-09-18 | 2018-03-23 | 河南尚品食品有限公司 | A kind of fish sausage and preparation method thereof |
| CN111511218A (en) * | 2017-12-21 | 2020-08-07 | 荷兰联合利华有限公司 | Vegetarian sausage smoked without casing |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595321A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Soybean protein bean curd ball and making method thereof |
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN105475876A (en) * | 2015-12-26 | 2016-04-13 | 浙江大家食品有限公司 | Preparation method of sausage |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
| CN107319433A (en) * | 2017-08-14 | 2017-11-07 | 武冈市卤卤香食品有限责任公司 | A kind of potato ready-to-eat food and its processing method |
| CN107821999A (en) * | 2017-09-18 | 2018-03-23 | 河南尚品食品有限公司 | A kind of fish sausage and preparation method thereof |
| CN111511218A (en) * | 2017-12-21 | 2020-08-07 | 荷兰联合利华有限公司 | Vegetarian sausage smoked without casing |
| US11653670B2 (en) | 2017-12-21 | 2023-05-23 | Conopco Inc. | Vegetarian casing-less smoked sausage |
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