CN109691553A - A kind of imitative meat product and its processing method rich in soya-bean polypeptides - Google Patents
A kind of imitative meat product and its processing method rich in soya-bean polypeptides Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to a kind of imitative meat product rich in soya-bean polypeptides, the component and parts by weight for including are bean cake powder 35-50 parts, 25-55 parts of water, 1-5 parts of starch, 10-20 parts of soybean protein, 0.5-1.0 parts of salt, 1-2 parts of edible oil.The invention further relates to the preparation methods of above-mentioned imitative meat product.The present invention passes through to bean cake powder, soybean protein, the mixing such as starch, ultrasonic enzymatic hydrolysis is carried out, imitative meat product is made, soybean peptide content reaches 10-15% in the imitative meat product, the cost of product can be effectively reduced, also there is blood pressure lowering, promote fat metabolism, anti-oxidant the effect of waiting physiological functions, can satisfy demand of the people to healthy food.
Description
Technical field
The invention belongs to food processing field, in particular to a kind of imitative meat product and its processing side rich in soya-bean polypeptides
Method.
Background technique
Meat is the preferable source of several mineral materials, and wherein the content of the elements such as sodium, potassium, phosphorus, sulphur, chlorine is more, and in meat
Amino acid composition is also more satisfactory, is food necessary to human lives, but excessively eats red meat, is harmful to human health
's.It is explicitly pointed out in " diet balance pagoda ", a people preferably takes in 75 grams of lean meat, i.e. the one of pack size daily
Block, and vegetables preferably take in 500 grams or so daily, but many people eat this difference instead now, and meat, which is overeated, to be easily caused
The symptoms such as obesity, constipation, cardiovascular and cerebrovascular disease, blood pressure raising, excessive internal heat, therefore, with civilization and progress, the people of the modern life
For healthy diet, more stringent requirements are proposed, should meet health and mouthfeel guarantees the intake of nutrition again.Textured soy
Albumen (imitative meat) is a kind of soy protein products with similar animal muscle fibrous structure, and fibrous structure is soybean protein
Under the physics field action such as temperature, shearing, pressure, protein molecule generation denaturation, molecular chain orientation generate after being crosslinked again
, textured soybean protein preferably combines the low cholesterol and the good fibre structure of animal protein, chewing of soybean protein
Property, it is a kind of food of high protein and low fat, it is all for health, mouthfeel, flavor etc. various that people can be better meet
Demand.
Summary of the invention
The first object of the present invention is to provide a kind of imitative meat product rich in soya-bean polypeptides, and soybean meal is processed into richness by it
Imitative meat product containing polypeptide is a kind of food of high protein and low fat, preferably combines the low cholesterol of soybean protein and moves
It is all for health, mouthfeel, flavor etc. various can to better meet people for the good fibre structure of object albumen, chewiness
Demand.
The second object of the present invention is to provide the preparation method of the above-mentioned imitative meat product rich in soya-bean polypeptides.
The present invention is achieved through the following technical solutions:
One, a kind of imitative meat product rich in soya-bean polypeptides, the component and parts by weight for including are bean cake powder 35-50 parts, water 25-55
Part, 1-5 parts of starch, 10-20 parts of soybean protein, 0.5-1.0 parts of salt, 1-2 parts of edible oil.
Specifically, a kind of imitative meat product rich in soya-bean polypeptides, the component and parts by weight for including are bean cake powder 39-
46 parts, 29-45 parts of water, 1.4-4 parts of starch, 12-16 parts of soybean protein, 0.6-0.9 parts of salt, 1.25-1.75 parts of edible oil.
Specifically, a kind of imitative meat product rich in soya-bean polypeptides, the component and parts by weight for including are bean cake powder 42
Part, 35 parts of water, 3 parts of starch, 15 parts of soybean protein, 0.7 part of salt, 1.5 parts of edible oil.
Two, the preparation method of the above-mentioned imitative meat product rich in soya-bean polypeptides, the specific steps are as follows:
Step 1: pretreatment: dregs of beans passes through scalping, removes the sundries such as dust, rubble；
Step 2: crushing: the dregs of beans raw material polishing that step 1 is obtained crushes, and crosses 80-100 mesh, obtains bean cake powder；
Step 3: mixing for the first time: bean cake powder, water, starch, soybean protein are mixed；
Step 4: second mixes: adding salt and edible oil after mixing for the first time, be sufficiently mixed again uniformly；
Step 5: extrusion: using twin-screw extruder, process conditions are as follows: charging rate 100-150r/min is squeezed
120-150 DEG C of temperature, screw speed 180-210r/min；
Step 6: dry, packaging: the product after extrusion is after fluidized bed drying to water content is 8-10%, vacuum packaging.
Specifically, increasing ultrasonic enzymolysis process step between the step three and step 4.
Specifically, the additive amount of enzyme is the alkalinity that every gram of material protein is added that vigor is 1000-2000U when ultrasound enzymatic hydrolysis
Protease A lcalase carries out ultrasonic enzymatic hydrolysis, ultrasound condition are as follows: ultrasonic power 500-100W, ultrasonic time after mixing
10-20min, 35-45 DEG C of ultrasonic temperature.
The function of soya-bean polypeptides: soya-bean polypeptides are hydrolysate of the soybean protein under enzyme effect, mainly by 3-6 ammonia
The small-molecular-weight widowization mixture of base acid composition, soya-bean polypeptides have all essential amino acids of needed by human body, and molecular weight is smaller
It is easier to be immediately used by the body and absorb, and also there is lower antigenicity, play blood pressure lowering, promote fat metabolism, it is anti-oxidant etc.
The effect of physiological function.
Good effect by adopting the above technical scheme: the present invention is by bean cake powder, soybean protein, the mixing such as starch, into
Row ultrasound enzymatic hydrolysis, is made a kind of imitative meat product of high protein and low fat；Have the advantages that 1, it is preferably combined greatly
The good fibre structure of low cholesterol and animal protein, the chewiness of legumin, meet people for health, mouthfeel, flavor etc.
All various demands；2, soybean peptide content is that 10-15%(, that is, soybean peptide accounts for soybean protein ratio in the imitative meat product), be easy to by
Absorption of human body also has blood pressure lowering, promotes fat metabolism, anti-oxidant the effect of waiting physiological functions, is good for one's health；3, Ke Yiyou
Effect reduces the cost of product.
Specific embodiment
Technical solution of the present invention is further described with test example combined with specific embodiments below, but should not be understood
For limitation of the present invention.
Embodiment 1
Dregs of beans passes through scalping, removes the sundries such as dust, rubble；Then dregs of beans raw material is polished and is crushed, crossed 80 meshes, obtain dregs of beans
Powder；Bean cake powder 3500g, water 2500g, starch 100g, soybean protein 1000g are mixed；Then according to 1000U/g material protein
It is 2 × 10 that additive amount, which adds alkali protease Alcalase(enzyme activity,4U/g) 137 grams, after mixing, ultrasonic enzymatic hydrolysis is carried out, is surpassed
Sound condition are as follows: ultrasonic power 500W, ultrasonic time 12min, 45 DEG C of ultrasonic temperature；Salt 50g and edible oil 100g are added again, again
It is sufficiently mixed uniformly；Then in charging rate 100r/min, 120 DEG C of temperature are squeezed, the process conditions of screw speed 180r/min
Using twin-screw extruder extrusion, product after last extrusion after fluidized bed drying to water content is 8%,
Vacuum packaging.
Embodiment 2
Dregs of beans passes through scalping, removes the sundries such as dust, rubble；Then dregs of beans raw material is polished and is crushed, crossed 80 meshes, obtain dregs of beans
Powder；Bean cake powder 3900g, water 2900g, starch 140g, soybean protein 1200g are mixed；Then according to 1250U/g material protein
It is 2 × 10 that additive amount, which adds alkali protease Alcalase(enzyme activity,4U/g) 195 grams, after mixing, ultrasonic enzymatic hydrolysis is carried out, is surpassed
Sound condition are as follows: ultrasonic power 600W, ultrasonic time 17min, 43 DEG C of ultrasonic temperature；Salt 60g and edible oil 125g are added again, again
It is sufficiently mixed uniformly；Then in charging rate 110r/min, 130 DEG C of temperature are squeezed, the process conditions of screw speed 190r/min
Using twin-screw extruder extrusion, product after last extrusion after fluidized bed drying to water content is 9%,
Vacuum packaging.
Embodiment 3
Dregs of beans passes through scalping, removes the sundries such as dust, rubble；Then dregs of beans raw material is polished and is crushed, sieved with 100 mesh sieve, obtain beans
Dregs of rice powder；Bean cake powder 4200g, water 3500g, starch 300g, soybean protein 1500g are mixed；Then according to 1500U/g material protein
Additive amount addition alkali protease Alcalase(enzyme activity be 2 × 104U/g) 278 grams, after mixing, ultrasonic enzymatic hydrolysis is carried out,
Ultrasound condition are as follows: ultrasonic power 750W, ultrasonic time 15min, 40 DEG C of ultrasonic temperature；Salt 70g and edible oil 150g are added again, then
It is secondary to be sufficiently mixed uniformly；Then in charging rate 120r/min, 135 DEG C of temperature are squeezed, the technique item of screw speed 195r/min
Part uses twin-screw extruder extrusion, and the product after last extrusion is 10% through fluidized bed drying to water content
Afterwards, it is vacuum-packed.
Embodiment 4
Dregs of beans passes through scalping, removes the sundries such as dust, rubble；Then dregs of beans raw material is polished and is crushed, sieved with 100 mesh sieve, obtain beans
Dregs of rice powder；Bean cake powder 4600g, water 4500g, starch 400g, soybean protein 1600g are mixed；Then according to 1750U/g material protein
Additive amount addition alkali protease Alcalase(enzyme activity be 2 × 104U/g) 344 grams, after mixing, ultrasonic enzymatic hydrolysis is carried out,
Ultrasound condition are as follows: ultrasonic power 900W, ultrasonic time 20min, 35 DEG C of ultrasonic temperature；Salt 90g and edible oil 175g are added again, then
It is secondary to be sufficiently mixed uniformly；Then in charging rate 130r/min, 140 DEG C of temperature are squeezed, the technique item of screw speed 200r/min
Part uses twin-screw extruder extrusion, and the product after last extrusion is 9% through fluidized bed drying to water content
Afterwards, it is vacuum-packed.
Embodiment 5
Dregs of beans passes through scalping, removes the sundries such as dust, rubble；Then dregs of beans raw material is polished and is crushed, sieved with 100 mesh sieve, obtain beans
Dregs of rice powder；Bean cake powder 5000g, water 5500g, starch 500g, soybean protein 2000g are mixed；Then according to 2000U/g material protein
Additive amount addition alkali protease Alcalase(enzyme activity be 2 × 104U/g) 449 grams, after mixing, ultrasonic enzymatic hydrolysis is carried out,
Ultrasound condition are as follows: ultrasonic power 1000W, ultrasonic time 10min, 37 DEG C of ultrasonic temperature；Salt 100g and edible oil 200g are added again,
It is sufficiently mixed again uniformly；Then in charging rate 1350r/min, 150 DEG C of temperature are squeezed, the technique of screw speed 210r/min
Condition uses twin-screw extruder extrusion, and the product after last extrusion is 8% through fluidized bed drying to water content
Afterwards, it is vacuum-packed.
Test example 1
Test example 1 indicates material protein content.
It is mixed through Kjeldahl nitrogen determination after the raw material (bean cake powder, starch, water and soybean protein) of embodiment 1-5 is mixed
Material protein content after conjunction, parallel test three times is done in measurement every time, is averaged.As a result such as table 1
1 material protein content of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Material protein content (g) | 2745 | 3112 | 3705 | 3926 | 4490 |
Test example 2
Test example 2 indicates peptide yield, i.e. soybean peptide accounts for soybean protein ratio.
Enzymatic hydrolysis supernatant is taken, 10% trichloroacetic acid (TCA) solution of equivalent, mixing oscillation 30min, centrifuge separation is added
20min(4500r/min), supernatant soluble nitrogen is surveyed, nitrogen solubility index and peptide yield are calculated.
Peptide yield=N1/N2×100%
N1=in 10%TCA soluble nitrogen content (mg)
N2Total nitrogen content (mg) in=sample
For embodiment 1-5 after ultrasound enzymatic hydrolysis, imitating the soybean peptide content in meat product is 10-15%, without digesting by ultrasound
The imitative meat product of journey is then generated without soybean peptide.
Test example 3
Test example 3 indicates anti-oxidant measurement situation.
(1) measurement of total antioxidant capacity
Using total antioxidant capacity (T-AOC) assay kit, it is carried out according to kit specification operation.
(2) measurement of ultra-oxygen anion free radical clearance rate
Using superoxide anion resisitance determining free radicals kit, it is carried out according to kit specification measurement.
(3) measurement of Scavenging action to hydroxyl free radical
Using hydroxy radical assay kit, it is carried out according to kit specification operation.
(4) measurement of DPPH free radical scavenging activity
Sample is made into the solution that protein concentration is 1mg/mL, another compound concentration is l × l0-4Mol/L DPPH ethanol solution, keeps away
Light saves.It takes 2mL sample to mix with 2mLDPPH95% ethanol solution, and acutely vibrates, react 30min at room temperature, then exist
Light absorption value Ai is measured at 517nm.Blank group replaces DPPH solution with isometric 95% ethanol solution, and control group is with isometric
Distilled water replaces sample solution.The clearance rate calculation formula of DPPH free radical is as follows:
In formula: A0-control group absorbance
Ai-sample sets absorbance
Aj-blank group absorbance
It imitates meat product made from embodiment 1-5 to be measured according to test example 2, obtained data are averaged, with common process
Imitative meat product be compared, as a result such as table 1
The anti-oxidation characteristics of imitative meat product of the table 1 rich in soybean peptide
As can be seen from the table, every antioxidant activity in the imitative meat product rich in soybean peptide is above the imitative meat of common process
Product items Antioxidant Indexes, and significant difference (p < 0.05).
In conclusion being rich in the imitative meat product of soya-bean polypeptides, it is a kind of food of high protein and low fat, preferably combines
The good fibre structure of low cholesterol and animal protein of soybean protein, and its soybean peptide content is high, is easily absorbed by the human body, it can
Better meet people's various demands all for health, mouthfeel etc..
Claims (6)
1. a kind of imitative meat product rich in soya-bean polypeptides, it is characterised in that: the component and parts by weight for including are bean cake powder 35-50
Part, 25-55 parts of water, 1-5 parts of starch, 10-20 parts of soybean protein, 0.5-1.0 parts of salt, 1-2 parts of edible oil.
2. a kind of imitative meat product rich in soya-bean polypeptides according to claim 1, it is characterised in that: the component that includes and again
Measuring part is bean cake powder 39-46 parts, 29-45 parts of water, 1.4-4 parts of starch, 12-16 parts of soybean protein, 0.6-0.9 parts of salt, edible oil
1.25-1.75 part.
3. a kind of imitative meat product rich in soya-bean polypeptides according to claim 2, it is characterised in that: the component that includes and again
Amount part is 42 parts of bean cake powder, 35 parts of water, 3 parts of starch, 15 parts of soybean protein, 0.7 part of salt, 1.5 parts of edible oil.
4. a kind of preparation method of the imitative meat product rich in soya-bean polypeptides according to claim 1 to 3, special
Sign is: specific step is as follows:
Step 1: pretreatment: dregs of beans passes through scalping, removes the sundries such as dust, rubble；
Step 2: crushing: the dregs of beans raw material polishing that step 1 is obtained crushes, and crosses 80-100 mesh, obtains bean cake powder；
Step 3: mixing for the first time: bean cake powder, water, starch, soybean protein are mixed；
Step 4: second mixes: adding salt and edible oil after mixing for the first time, be sufficiently mixed again uniformly；
Step 5: extrusion: using twin-screw extruder, process conditions are as follows: charging rate 100-150r/min is squeezed
120-150 DEG C of temperature, screw speed 180-210r/min；
Step 6: dry, packaging: the product after extrusion is after fluidized bed drying to water content is 8-10%, vacuum packaging.
5. the preparation method of the imitative meat product according to claim 4 rich in soya-bean polypeptides, it is characterised in that: described
Increase ultrasonic enzymolysis process step between step 3 and step 4.
6. the preparation method of the imitative meat product according to claim 5 rich in soya-bean polypeptides, it is characterised in that: ultrasound enzymatic hydrolysis
When, the additive amount of enzyme is the alkali protease Alcalase that every gram of material protein is added that vigor is 1000-2000U, is uniformly mixed
Afterwards, ultrasonic enzymatic hydrolysis, ultrasound condition are carried out are as follows: ultrasonic power 500-100W, ultrasonic time 10-20min, 35-45 DEG C of ultrasonic temperature.
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Cited By (2)
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| CN111955597A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Processing method of bionic beef |
| CN111972538A (en) * | 2020-08-31 | 2020-11-24 | 合肥工业大学 | Method for preparing bionic pork by using soybean and rice as main raw materials |
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