CN105249178A - Broad bean protein meat and preparation method thereof - Google Patents
Broad bean protein meat and preparation method thereof Download PDFInfo
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- CN105249178A CN105249178A CN201510792180.6A CN201510792180A CN105249178A CN 105249178 A CN105249178 A CN 105249178A CN 201510792180 A CN201510792180 A CN 201510792180A CN 105249178 A CN105249178 A CN 105249178A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides broad bean protein meat and a preparation method thereof. The broad bean protein meat is mainly prepared from, by mass, 90-110 parts of broad bean protein isolate, 20-30 parts of flour, 15-25 parts of potato starch, 15-30 parts of wheat gluten and 10-15 parts of broad bean flour. The preparation method includes the steps that after the raw materials are stirred and evenly mixed in water, the pH value is regulated between 7 and 9, the water content is controlled between 50wt% and 60wt%, and the broad bean protein meat is obtained after extrusion texturization, compression molding and drying. The broad bean protein meat is unique and fragrant and sweet in taste, pure natural, comprehensive in nutritional ingredient and rich in amino acid and trace element and can be absorbed by human bodies more easily.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of Broad Bean Protein meat and preparation method thereof.
Background technology
Vegetable protein meat is that raw material is made through processes such as heating while puffing with defatted soy flour, its color and luster, sense of food, structure, toughness are all similar to animal flesh, and protein content is more better than other plant albumen than pig, high two or the three times of lysine contents of thin cattle meat and nontoxic, harmless, without germ, nutritious and its maximum superior part does not have the side effect of animal meat to be a kind of one of healthy food of hypertension, artery sclerosis, cardiovascular disease that prevents containing cholesterol, very useful to human body.Because animal flesh is as pig, beef etc. all contain more fat and cholesterol, therefore medical circle generally believes the animal flesh that people are edible not too much, Abroad in Recent Years general development Vegetable meat is produced at manufacture bowel lavage, fish intestines, burger, meat-patty, pork pies, appropriate Vegetable meat is all mixed in the food with meat filling containing such as pancake, to replace part pork, this content that not only can reduce fat in food and cholesterol of beef improves protein ratio, also can reduce the cost of meat products simultaneously, because Vegetable meat valency is lower than meat valency, confirm in recent years, because animal food is containing cholesterol, a large amount of edible animal food causes artery sclerosis, one of reason of hypertension and coronary heart disease, plant food is not containing cholesterol, food plant property food is then without above-mentioned disadvantage, and economically upper consideration, the vegetable protein of production equivalent is lower than producing animal protein price, efficiency is high, therefore make textured vegetable protein replace merit thing meat and eggs to become the explorative problem of countries in the world food industry as the resource of protein with planting just albumen.China's also You600Duo Jia factory and Workshop Production textured soybean protein textured vegetable protein in recent years, this product admixes 30 ~ 35% water with defatted soybean meal, adjusting pH with alkali is 7.6 ~ 8, then by extruder, protein molecule is only newly arranged with certain direction and forms.This product take defatted soybean as raw material, isolated protein, its fibrillatable is made by spray silk, then flavoring, pigment, adhesive, fat etc. are added, the fire making soybean protein takes off, bacon, sliced meat, steak, meat stuffing, sausage etc., and also have and animal flesh fusion, make various meat products gets consumer reception very much, but this protein meat protein content is abundant not, can not meet the demand of consumers in general.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of Broad Bean Protein meat, described Broad Bean Protein meat adopts broad bean protein isolate to be that protein meat made by raw material, protein content is high, mouthfeel uniqueness is fragrant and sweet, pure natural, nutritional labeling is rich in several amino acids and trace element comprehensively, is more conducive to absorption of human body and the advantage such as easy to carry, all-ages.
The second object of the present invention is the preparation method providing a kind of described Broad Bean Protein meat, the method have method simple, be easy to operation, produce without waste residue in preparation process, operating condition gentleness and can completely keep the active ingredient in each component, and the loss reducing nutriment improves the advantages such as the added value of Broad Bean Protein simultaneously.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
Embodiments provide a kind of Broad Bean Protein meat, obtain primarily of following raw material: in mass fraction, broad bean protein isolate 90-110 part, flour 20-30 part, farina 15-25 part, Gluten 15-30 part, broad bean powder 10-15 part.
Broad bean is commonly called as lima bean, Buddhist beans, Nan Dou, broad bean etc., and belong to pulse family Vetch and get over year life or annual herb plant, broad bean is as one of the most ancient crop, and its planting scale occupies beans the 6th in China.China is broad bean big producing country of the world, and according to statistics, within 2010, international broad bean aggregate demand is 2,600,000 t, and China's cultivated area in 2000 has just reached that 12.6hm accounts for world's cultivated area 59%, total output 254.5 ten thousand t, account for that the world always produces 61%.Containing the protein of about 30% in broad bean, the amino acid composition of Broad Bean Protein is close to the desired proportions required for human body and animal, and wherein lysine mass fraction exceeds 3 times than cereal, is described as the new source of vegetable protein.The main application of China's broad bean in food industry makes bean vermicelli.In the production process Raw of bean vermicelli, the protein of 90% is discharged along with waste water and wastes, and this not only causes the significant wastage of protein resource, and the discharge of a large amount of waste water causes serious environmental pollution.China's plant protein resource enriches, but effective rate of utilization is low, and under the state that China's high-quality protein resource long-term is in shortage, Devoting Major Efforts To Developing plant protein resource, the effective rate of utilization improving phytoprotein is the strategic problem being related to national economy.Broad bean protein isolate is utilized to make protein meat product, fully effectively can utilize Broad Bean Protein, not only can provide new plant protein source for food service industry, and improved route can be provided to the technique of produced in conventional processes bean vermicelli, further improve added value and the level of comprehensive utilization of broad bean.
In prior art, make the conventional raw material sources of protein meat in degreasing oilseed protein, wherein with the pressing organization most study of De-fatted soya protein Powder and FSPC, comprise other plant protein materials such as defatted peanut protein powder, wheat gluten and pea protein in addition, and have no report with the protein meat product that broad bean protein isolate is major ingredient, the nutritive value of broad bean protein isolate own is high compared with other protein raw materials, and used and not only economize on resources, achieve the Appropriate application of resource, and make protein meat product more easily by human body is absorbed.
In the present invention, except broad bean protein isolate 90-110 especially, also added flour, farina, Gluten and a certain amount of broad bean powder, also improve its nutritive value at the local flavor of the abundant protein meat product produced simultaneously, contained nutritional labeling is also more easily by human body is absorbed, broad bean protein isolate can also be preferably 95-105 part, and optimum is 100 parts, such as, can be 93 parts, 94 parts, 97 parts and 99 parts etc.
Wherein, used in the present inventionly contain abundant vitamin B1, B2, B6 for flour because of it, niacin (i.e. vitamin B3), the trace elements such as calcium, iron, zinc, nutritive value is higher, and it more can promote the quality of Broad Bean Protein meat after mixing with broad bean protein isolate, and the addition of flour can also be 22-28 part, optimum is 23 parts, such as, can be 24 parts, 27 parts, 26 parts and 29 parts etc.
Farina is compared with other starch, there is longer molecular structure, higher amylopectin content, starch granules size is larger, therefore the characteristic that other starch do not have is shown after making finished product, as crystal clear, there is good viscoplasticity, there is stronger imbibition ability, performance transparency is very high, compared with other kind ative starch, the feature that farina also has gelatinization point low, therefore can not be replaced by other starch in blending process, the addition of farina can also be 18-23 part, optimum is 20 parts, such as can be 22 parts, 24 parts, 27 parts and 29 parts etc.
Gluten take wheat as raw material, through the natural grain albumen of a kind of faint yellow powdery that deep processing is extracted, there is the multifrequency natures such as strong absorptive, viscoplasticity, extensibility, film forming, adhesion thermosetting property, liposuction emulsibility, protein content is up to 75%-85%, can enrich the protein content of product, have very high nutritive value, the addition of Gluten can also be 14-28 part, optimum is 16 parts, such as, can be 22 parts, 25 parts, 27 parts and 29 parts etc.
The nutritive value of broad bean itself was being described above, the present invention except with broad bean protein isolate for except major ingredient, in auxiliary material, also add a certain amount of broad bean powder assisted, make local flavor and nutritive value all rise a brand-new height, this combination yet there are no discovery in the prior art.The addition of broad bean powder is preferably 10-14 part, and optimum is 11 parts, such as, can be 12 parts, 13 parts etc.Broad bean protein isolate preferably also adds with the form of powdery, mixes because the form of powdery is easier to raw material, disperses homogeneous, and the quality of the product prepared is guaranteed, is of high nutritive value, and mouthfeel is good.
Need being of explanation, pulp furnish of the present invention is all inventor's more excellent consumptions by a large amount of creative experiments optimizations, only adding Broad Bean Protein meat good absorbing effect that under these raw materials and this pulp furnish prerequisite, guarantee is prepared, be of high nutritive value, protein meat skimmed soybean protein of the prior art is that raw material makes, generally should not be absorbed by human body, nutritive value is not good enough, and mouthfeel is also slightly poor.The present invention is in order to improve the widely applicable property of its mouthfeel, a large amount of experiments has been done to the screening of raw material type, for starting point with the physique of contemporary people and the nutrition generally needed most and health-care efficacy, strictly select each raw material, and give Broad Bean Protein meat stronger health care by the effect of complementing each other between raw material, can promote longevity, remain youthful forever.The dosage of each raw material is relatively many and few in addition also certain investigating, because nutritional labeling contained in last Broad Bean Protein meat needs in rational scope, which also limits the consumption of each raw material when adding raw material, inventor is also by a large amount of practices, finally put into practice out optimum addition and make it more reasonable, the most easily absorbed by the body.
Although Broad Bean Protein meat of the present invention each raw material used all belongs to the Common materials be commercially available, but also do not have a kind of with this Broad Bean Protein meat produced for raw material of filling a prescription in prior art, due to broad bean protein isolate for major ingredient makes Broad Bean Protein meat, the dosage of each raw material is all to consider that the fitness mixing its nutritive value rear and mouthfeel with broad bean protein isolate is that standard carries out considering, and is not arbitrarily add.Unique formula of the present invention belongs to unique product in protein meat manufacture field, for this Broad Bean Protein meat of follow-up making provides the formula and concrete consumption that can refer to, there is certain reference value, and this product has extraordinary effect, for human body benefit the more.Especially, the addition of flour, farina, Gluten and broad bean powder is be after benchmark tests out the scope of optimum mass percent according to the dosage of Broad Bean Protein respectively, finally preferably added number, need to add in strict accordance with this scope.
The present invention, except providing a kind of formula of Broad Bean Protein meat, additionally provides a kind of preparation method of Broad Bean Protein meat, comprises the steps:
All starting material with water are uniformly mixed rear adjust ph to 7-9, control water content between 50-60wt%, after pressing organization, compressing and drying, to obtain final product.
The preparation method of the embodiment of the present invention, method is simple, be easy to operation, produce without waste residue in preparation process, enrich the product category of protein meat, gentle and the can completely of operating condition keeps the active ingredient in each component, and the loss reducing nutriment improves the effect of the added value of broad bean protein isolate simultaneously, and has abandoned and adopt degreasing oilseed protein to be that raw material makes the single mode of protein meat in the past, operate standardization more, improve its economic benefit.PH value and these two parameters of water content all need to control in optimum range, if basicity is excessive, water content is too high can affect follow-up making, also can affect the shelf lives of mouthfeel and product, need to control appropriateness when therefore specifically manipulating.
Preferably, adjust ph adopts molar concentration to be the sodium hydroxide solution of 1-2mol/L, adopts the process of solution form adjust ph gentleer, can also improve the shelf lives of product, not corrupt.
Preferably, the speed of mixing and stirring controls between 100-200rad/min, and speed can not the too fast active ingredient destroying raw material, and speed can not reach the effect that mixing is stirred too slowly on the contrary.
Preferably, the temperature of pressing organization controls at 60-150 DEG C, operation can make product fully be extruded under the high temperature conditions, and extruding can be relatively uniform, in order to improve the uniformity of its extruding, the temperature of pressing organization is preferably set to 3 temperature ranges, first district's temperature is 50-65 DEG C, and second district's temperature is 155-160 DEG C, and the 3rd district's temperature is 140-150 DEG C, like this by continuous transformation temperature with control extrude degree, very scientific and effective.
The systematism technology of vegetable protein makes phytoprotein matter structure by methods such as extruding, change the character of vegetable protein, produce the fibre structure being similar to muscle, improve the mouthfeel of vegetable protein, expand food or feed manufacturing aspect range of application, improve nutritive value.Vegetable protein high moisture extrusion technology producd fibers meat, can not only meet the desire that people eat meat, also can prevent the generation of multiple rich man's disease, will have very wide application prospect in food production, consumer field.Based on vegetable protein high moisture extrusion technology, with broad bean protein isolate for major ingredient carries out the production of protein meat, for widening raw material range, enriching product diversity and improving added value of product and all there is important function.
The feed rate of pressing organization preferably controls at 500-600rad/min, and adopt twin (double) screw extruder to carry out, screw speed controls at 500-600rad/min.Existing protein meat production technology mainly adopts singe screw extruding or cutmixer at present, and equipment investment is little, but production efficiency is low, and formed product is poor, and quality is unstable.Twin (double) screw extruder is applied in the production process of Broad Bean Protein meat by the present invention, successfully solves the problem of formed product difference and quality instability, produces the good Broad Bean Protein meat product of quality.
Finally dried temperature is also had preferably to control at 80-90 DEG C, if the too high characteristic destroying Broad Bean Protein meat product itself of the temperature of drying, also mouthfeel can be affected, therefore temperature should not be too high, be dried to moisture in addition at below 8wt%, such mouthfeel is moderate both can not be too dry, also humidity can not have texture too greatly.
Dry complete follow-up work also has: labeling, vanning, inspection, be then finished product as qualified, can directly sell.
Compared with prior art, beneficial effect of the present invention is:
(1) the invention with broad bean protein isolate for raw material, also itself and the high nutritive value material such as farina and broad bean powder are mixed, effective local flavor, mouthfeel, homogeneity etc. improving Broad Bean Protein meat, greatly improve the sensory evaluation of product, it is a very valuable formula, it can supplement the several amino acids of needed by human body in addition, has good tonic effect;
(2) preparation method of the embodiment of the present invention, method is simple, be easy to operation, produce without waste residue in preparation process, enrich the product category of protein meat, gentle and the can completely of operating condition keeps the active ingredient in each component, and the loss reducing nutriment improves the effect of the added value of broad bean protein isolate simultaneously, and has abandoned and adopt degreasing oilseed protein to be that raw material makes the single mode of protein meat in the past, operate standardization more, improve its economic benefit;
(3) the Broad Bean Protein meat prepared is highly profitable to health, be rich in the amino acid of multiple needed by human body and various trace element, all-ages, be suitable for crowd wide, have anti-oxidant, give protection against cancer, prevent the effects such as hypertension, artery sclerosis, cardiovascular disease and raising immunity.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
The raw material of Broad Bean Protein meat consists of:
The concrete preparation method of Broad Bean Protein meat is as follows:
1) from the raw material such as broad bean separated protein powder, flour, farina, Gluten, broad bean powder buying fresh high-quality on the market, taking supplementary material according to aforementioned proportion mixes;
2) regulate the pH value of distilled water to be 11 with 1mol/L NaOH, add alkaline aqueous solution and adjust supplementary material pH value between 7-9, moisture, to 50wt%, fully stirs into bulk;
3) supplementary material adjusting moisture is carried out high moisture extrusion through twin (double) screw extruder, extruder barrel temperature is between 60 DEG C-150 DEG C, screw speed 500rad/min, rate of feeding 500rad/min;
4) textured protein is pressed into the textured vegetable protein tape that 4.5cm is wide, 0.5cm is thick by the mould through extruder, makes albumen cutlet not raw, not burnt, not broken, continuous.The protein meat stick of different length can be cut into as required.80 DEG C are dried to drying, and moisture is 8wt%, packaging.Then labeling, vanning, inspection is then finished product as qualified.
Embodiment 2
The raw material of Broad Bean Protein meat consists of:
The concrete preparation method of Broad Bean Protein meat is as follows:
1) from the raw material such as broad bean separated protein powder, flour, farina, Gluten, broad bean powder buying fresh high-quality on the market, taking supplementary material according to aforementioned proportion mixes;
2) regulate the pH value of distilled water to be 11 with 2mol/L NaOH, add alkaline aqueous solution and adjust supplementary material pH value between 7-9, moisture, to 60wt%, fully stirs into bulk;
3) supplementary material adjusting moisture is carried out high moisture extrusion through twin (double) screw extruder, the barrel zone temperature of extruder is divided into three temperature ranges, first district's temperature is 50 DEG C, second district's temperature is 155 DEG C, 3rd district's temperature is 140 DEG C, screw speed 500rad/min, rate of feeding 500rad/min;
4) textured protein is pressed into the textured vegetable protein tape that 4.5cm is wide, 0.5cm is thick by the mould through extruder, makes albumen cutlet not raw, not burnt, not broken, continuous.The protein meat stick of different length can be cut into as required.90 DEG C are dried to drying, and moisture is 7wt%, packaging.Then labeling, vanning, inspection is then finished product as qualified.
Embodiment 3
The raw material of Broad Bean Protein meat consists of:
The concrete preparation method of Broad Bean Protein meat is as follows:
1) from the raw material such as broad bean separated protein powder, flour, farina, Gluten, broad bean powder buying fresh high-quality on the market, taking supplementary material according to aforementioned proportion mixes;
2) regulate the pH value of distilled water to be 11 with 1.5mol/L NaOH, add alkaline aqueous solution and adjust supplementary material pH value between 7-9, moisture, to 55wt%, fully stirs into bulk;
3) supplementary material adjusting moisture is carried out high moisture extrusion through twin (double) screw extruder, the barrel zone temperature of extruder is divided into three temperature ranges, first district's temperature is 55 DEG C, second district's temperature is 159 DEG C, 3rd district's temperature is 145 DEG C, screw speed 500rad/min, rate of feeding 500rad/min;
4) textured protein is pressed into the textured vegetable protein tape that 4.5cm is wide, 0.5cm is thick by the mould through extruder, makes albumen cutlet not raw, not burnt, not broken, continuous.The protein meat stick of different length can be cut into as required.90 DEG C are dried to drying, and moisture is 7wt%, packaging.Then labeling, vanning, inspection is then finished product as qualified.
Embodiment 4
The raw material of Broad Bean Protein meat consists of:
The concrete preparation method of Broad Bean Protein meat is as follows:
1) from the raw material such as broad bean separated protein powder, flour, farina, Gluten, broad bean powder buying fresh high-quality on the market, taking supplementary material according to aforementioned proportion mixes;
2) regulate the pH value of distilled water to be 11 with 2mol/L NaOH, add alkaline aqueous solution and adjust supplementary material pH value between 7-9, moisture, to 60wt%, fully stirs into bulk;
3) supplementary material adjusting moisture is carried out high moisture extrusion through twin (double) screw extruder, the barrel zone temperature of extruder is divided into three temperature ranges, first district's temperature is 65 DEG C, second district's temperature is 160 DEG C, 3rd district's temperature is 150 DEG C, screw speed 600rad/min, rate of feeding 600rad/min;
4) textured protein is pressed into the textured vegetable protein tape that 4.5cm is wide, 0.5cm is thick by the mould through extruder, makes albumen cutlet not raw, not burnt, not broken, continuous.The protein meat stick of different length can be cut into as required.90 DEG C are dried to drying, and moisture is 6wt%, packaging.Then labeling, vanning, inspection is then finished product as qualified.
Embodiment 5
The raw material of Broad Bean Protein meat consists of:
The concrete preparation method of Broad Bean Protein meat is as follows:
1) from the raw material such as broad bean separated protein powder, flour, farina, Gluten, broad bean powder buying fresh high-quality on the market, taking supplementary material according to aforementioned proportion mixes;
2) regulate the pH value of distilled water to be 11 with 2mol/L NaOH, add alkaline aqueous solution and adjust supplementary material pH value between 7-9, moisture, to 60wt%, fully stirs into bulk;
3) supplementary material adjusting moisture is carried out high moisture extrusion through twin (double) screw extruder, the barrel zone temperature of extruder is divided into three temperature ranges, first district's temperature is 60 DEG C, second district's temperature is 158 DEG C, 3rd district's temperature is 160 DEG C, screw speed 550rad/min, rate of feeding 550rad/min;
4) textured protein is pressed into the textured vegetable protein tape that 4.5cm is wide, 0.5cm is thick by the mould through extruder, makes albumen cutlet not raw, not burnt, not broken, continuous.The protein meat stick of different length can be cut into as required.85 DEG C are dried to drying, and moisture is 6wt%, packaging.Then labeling, vanning, inspection is then finished product as qualified.
Find by inquiry, after most people has taken the Broad Bean Protein meat of the embodiment of the present invention, can obviously feel in high spirits, and have anti-oxidant, promote regeneration, promote digestion, improve immunity, immunological regulation, prevent hypertension, artery sclerosis, cardiovascular disease, the protein meat product compared on the market is not only nutritious, easily by human body is absorbed, manufacture craft is more advanced is easy to industrialization, economic benefits.Broad Bean Protein meat product steady quality of the present invention, forming, systematism level is high.
Also have, production technology of the present invention utilizes broad bean protein isolate to make protein meat product, fully effectively can utilize Broad Bean Protein, not only can provide new plant protein source for food service industry, and improved route can be provided to the technique of produced in conventional processes bean vermicelli, further improve added value and the level of comprehensive utilization of broad bean, should be widely promoted, imitate and use for reference.
Experimental example 1
Be that the protein meat (comparative example 1) that raw material is made is evaluated from mouthfeel, taste by the Broad Bean Protein meat of embodiment of the present invention 1-5 with soybean with what often to sell on the market, the protein meat that each embodiment is prepared is issued 50 people at random and is tried out, and concrete outcome is as follows:
The subjective appreciation table of table 1 protein meat
As can be seen from Table 1, Broad Bean Protein meat of the present invention is not only nutritious, has powerful health care, and color and luster taste is all good, can meet the demand of many people.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a Broad Bean Protein meat, is characterized in that, obtains: in mass fraction, broad bean protein isolate 90-110 part, flour 20-30 part, farina 15-25 part, Gluten 15-30 part, broad bean powder 10-15 part primarily of following raw material.
2. a kind of Broad Bean Protein meat according to claim 1, it is characterized in that, described raw material comprises: in mass fraction, broad bean protein isolate 95-105 part, flour 22-28 part, farina 18-23 part, Gluten 14-28 part, broad bean powder 10-14 part.
3. a kind of Broad Bean Protein meat according to claim 1 and 2, it is characterized in that, described raw material comprises: in mass fraction, broad bean protein isolate 100 powder, 23 parts, flour, farina 20 parts, Gluten 16 parts, 11 parts, broad bean powder.
4. the preparation method of a kind of Broad Bean Protein meat described in any one of claim 1-3, is characterized in that, comprise the steps:
All starting material with water are uniformly mixed between rear adjust ph to 7-9, control water content between 50-60wt%, after pressing organization, compressing and drying, to obtain final product.
5. the preparation method of a kind of Broad Bean Protein meat according to claim 4, it is characterized in that, the speed of mixing and stirring controls between 100-200rad/min.
6. the preparation method of a kind of Broad Bean Protein meat according to claim 4, is characterized in that, adjust ph adopts molar concentration to be the sodium hydroxide solution of 1-2mol/L.
7. the preparation method of a kind of Broad Bean Protein meat according to claim 4, it is characterized in that, the temperature of pressing organization controls at 60-150 DEG C.
8. the preparation method of a kind of Broad Bean Protein meat according to claim 7, is characterized in that, the temperature of pressing organization is set to 3 temperature ranges, and first district's temperature is 50-65 DEG C, and second district's temperature is 155-160 DEG C, and the 3rd district's temperature is 140-150 DEG C.
9. the preparation method of a kind of Broad Bean Protein meat according to claim 4, is characterized in that, in pressing organization process, control feed rate is 500-600rad/min;
Preferably, pressing organization adopts twin (double) screw extruder, and screw speed controls at 500-600rad/min.
10. the preparation method of a kind of Broad Bean Protein meat according to claim 4, it is characterized in that, baking temperature controls at 80-90 DEG C, is dried to moisture at below 8wt%.
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