CN112056452A - Method for forming fiber structure of artificial meat - Google Patents
Method for forming fiber structure of artificial meat Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/06—Gelatine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a method for forming a fiber structure of meat analogue, which comprises the following steps: raw material inspection, step two: mixing materials, and step three: emulsification, step four: dough kneading, step five: standing at low temperature, and the sixth step: and (7) filling, step seven: molding and curing meat fiber, and the eighth step: and (6) cooling. The fascia is formed under the condition of low temperature by utilizing the characteristics of the raw materials, the fibers are formed by directional expansion at the cooking temperature, other chemical or mechanical effects do not participate, the process is simpler than the prior electrostatic spinning technology, extrusion technology and 3D food printing technology, complex mechanical equipment is not needed, the investment of the technology and equipment cost is lower, acid and alkali treatment is not carried out in the processing process, the food safety can be relatively improved, the product is formed in one step, rehydration is not needed, the subsequent process is not needed, the workload of workers is reduced, the meat fiber effect of the product is vivid and is close to the real meat fiber state.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for forming a fiber structure of meat analogue.
Background
Food processing, which refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering and meat processing, aquatic product processing and food processing activities of vegetables, fruits, nuts and the like which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, is a type of generalized agricultural product processing industry, and the food processing types comprise product processing, seasoning processing, fruit product processing, wine processing, starch and product processing, puffed food processing, candy product processing, beverage processing, snack foods, aquatic product processing, poultry egg product processing, flour product processing, dairy product processing, bean product processing, rice product processing, potato product processing, vegetable product processing and comprehensive processing technologies, so that the traditional animal husbandry industry is reconstructed, the chain of the meat food industry is shortened, the production cost of the meat product is reduced, and the damage to the natural environment is reduced, the artificial meat is widely researched and gradually applied by people to meet the increasing meat demand of human beings, and at present, vegetable vegetarian meat produced by taking vegetable protein as a main raw material is a mainstream product in the market of the artificial meat.
In order to simulate the texture of meat, people adopt electrostatic spinning, extrusion technology and 3D printing technology to enable vegetable protein to form a fiber structure similar to meat, and the electrostatic spinning technology comprises the following steps: dissolving soybean protein isolate in alkali liquor, leading the soybean protein to be denatured, destroying natural mechanisms, then pressing the soybean protein by using a gel adhesive through a spinneret plate, extruding the soybean protein into an acid solution to be solidified into directional fibers so as to simulate the fiber state of meat, and adopting an extrusion technology: frying vegetable protein in a single screw or double screw extruder, performing denaturation under the action of high temperature, high pressure, high shear and the like to form a plasticized melt, and performing molecular chain unfolding, agglomeration, aggregation and crosslinking to form a fiber structure, wherein the process conditions comprise that the material moisture content is 55%, the barrel temperature is 150 ℃, the screw rotating speed is 208r/min, and the 3D printing technology comprises the following steps: by adopting hot-melt extrusion, also called as a fused deposition model, a solid or semi-solid vegetable protein raw material is melted, and the melted protein is extruded from a moving FDM nozzle and then is solidified to form a layered fiber structure so as to simulate a meat product.
However, the current stage of electrospinning technology is very costly and not suitable for all proteins, and the alkaline treatment may cause some adverse effects, such as lysine and alanine substances that produce toxic dipeptides, so that the technology is difficult to commercialize, the moisture content of the product produced by extrusion technology is low, the product is spongy, requires rehydration before use, the subsequent process is complicated, and the difference between the fiber structure and the real meat is large, the cost of 3D printing technology equipment is high, the forming speed is slow, and the subsequent processing is required; in order to solve the above problems, a method for forming a fiber structure of meat analogue is proposed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a forming method of a fiber structure of artificial meat, which solves the problems that the electrostatic spinning technology has high cost and is not suitable for all proteins, and the alkali treatment can generate some adverse effects, such as lysine and alanine substances which generate toxic dipeptide, so that the technology is difficult to commercialize, the moisture content of products generated by the extrusion technology is low, the products are spongy, rehydration treatment is needed before use, the subsequent process is complex, the difference between the fiber structure and real meat is large, the cost of 3D printing technology equipment is high, the forming speed is slow, and the subsequent processing is needed.
In order to achieve the purpose, the invention provides the following technical scheme: a method for forming a fiber structure of meat analogue, comprising the steps of 1): inspecting raw materials;
step 2): mixing materials;
step 3): emulsification;
step 4): kneading dough;
step 5): standing at a low temperature;
step 6): filling;
step 7): forming and curing meat fiber;
step 8): and (6) cooling.
According to a preferable technical scheme of the invention, the raw material test comprises water, vegetable oil, salt, compound konjac polysaccharide, wheat protein, gelatin and pea protein, and olfactory test can be used: namely, olfactory organ is used for identifying the odor of the raw material, if peculiar smell appears, the deterioration is indicated, and visual inspection is carried out: the visual inspection range is widest, and the external characteristics of the raw materials can be inspected by the method to determine the quality of the raw materials by naked eyes according to experience judgment quality, and taste inspection: the quality can be identified according to the taste characteristic change condition of the raw materials, and the quality is tested by touch: the touch sense is the sense that substances stimulate the surface of the skin, fingers are sensitive, and the contact with raw materials can test the thickness, elasticity, hardness and the like of the tissues of the raw materials so as to determine the quality of the raw materials; the method of organoleptic quality determination is a basic method in common use.
In a preferred embodiment of the present invention, the mixing is performed by mixing 8.2 parts of composite konjac polysaccharide, 26.6 parts of wheat protein, 2 parts of gelatin and 4 parts of pea protein in the same weight ratio, and sequentially feeding the raw materials into a mixing device to mix the raw materials uniformly, and before feeding the raw materials, cleaning the mixing device to prevent residual materials from being left in the mixing device.
In a preferred embodiment of the present invention, the emulsification includes mixing water, vegetable oil, and salt in the same weight ratio, sequentially pouring 50.2 parts of water, 7.5 parts of vegetable oil, and 1.5 parts of salt into a mixing device for mixing, discharging the mixture after mixing, pouring the mixture into a homogenizer for emulsification, and cleaning the interior of the homogenizer before injecting the mixture into the homogenizer to avoid the phenomenon that the emulsification is affected by impurities left in the homogenizer.
In a preferred embodiment of the present invention, the dough kneading is performed by taking the mixed raw materials out of the mixing device, taking the emulsion out of the homogenizer, and kneading the raw materials and the emulsion in the dough kneading machine, wherein the raw materials and the emulsion are simultaneously fed.
As a preferred technical scheme of the invention, the low-temperature standing is carried out, the kneaded dough is taken out, a preservative film is wrapped outside the dough to prevent dust from falling on the dough, the dough is moved to a refrigeration house, and the dough is kept standing for three hours at the temperature of 4 ℃.
As a preferred technical scheme of the invention, the filling is carried out, the dough is taken out after standing for three hours, the preservative film outside the dough is uncovered, and the dough is filled into the middle of a sausage casing or other cylindrical molds, and 0.5 to 1 time of space is left between the left and the right.
In a preferred embodiment of the present invention, the meat fiber is formed and cooked, the filled casing or mold is transported to a steaming room, and the casing or mold is placed in a steaming pot to be boiled with water, and then steamed for 45 minutes, and the dough is steamed.
In a preferred embodiment of the present invention, the cooling step comprises steaming the meat analogue to produce a meat analogue, taking out the meat analogue, cooling the meat analogue at room temperature, lowering the temperature of the meat analogue, and then transferring the meat analogue to a refrigerator to cool the meat analogue at 4 ℃.
Compared with the prior art, the invention provides a forming method of a fiber structure of artificial meat, which has the following beneficial effects: the fascia is formed by utilizing the characteristics of the raw materials under the condition of low temperature, and the fibers are formed by directional expansion at the cooking temperature without participation of other chemical or mechanical actions, compared with the existing electrostatic spinning technology, extrusion technology and 3D food printing technology, the process is simpler, no complex mechanical equipment is needed, the investment of the technology and equipment is lower, acid and alkali treatment is not carried out in the processing process, the food safety can be relatively improved, the product is formed in one step, rehydration is not needed, no subsequent process is needed, the workload of workers is reduced, the meat fiber effect of the product is vivid, and the meat fiber state is close to the real meat fiber state.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
Referring to fig. 1-1, in the present embodiment: a forming method of a fiber structure of artificial meat comprises the following steps: inspecting raw materials;
step two: mixing materials;
step three: emulsification;
step four: kneading dough;
step five: standing at a low temperature;
step six: filling;
step seven: forming and curing meat fiber;
step eight: and (6) cooling.
In this embodiment, in the step one, the raw material inspection may be performed by using olfactory inspection: namely, olfactory organ is used for identifying the odor of the raw material, if peculiar smell appears, the deterioration is indicated, and visual inspection is carried out: the visual inspection range is widest, and the external characteristics of the raw materials can be inspected by the method to determine the quality of the raw materials by naked eyes according to experience judgment quality, and taste inspection: the quality can be identified according to the taste characteristic change condition of the raw materials, and the quality is tested by touch: the touch sense is the sense that substances stimulate the surface of the skin, fingers are sensitive, and the contact with raw materials can test the thickness, elasticity, hardness and the like of the tissues of the raw materials so as to determine the quality of the raw materials; the method of organoleptic quality determination is a basic method in common use.
And mixing the materials in the second step, namely mixing the composite konjac polysaccharide, the wheat protein, the gelatin and the pea protein according to the same weight ratio to ensure that 8.2 parts of the composite konjac polysaccharide, 26.6 parts of the wheat protein, 2 parts of the gelatin and 4 parts of the pea protein are added into a mixing device in sequence, so that the raw materials are uniformly mixed, and cleaning the mixing device before adding the raw materials to avoid residual articles in the mixing device.
And step three, emulsifying, namely proportioning water, vegetable oil and salt according to the same weight, sequentially pouring 50.2 parts of water, 7.5 parts of vegetable oil and 1.5 parts of salt into a mixing device for mixing, discharging the mixture after mixing is finished, pouring the mixture into a homogenizer, emulsifying the mixture by using the homogenizer, cleaning the inside of the homogenizer before injecting the mixture into the homogenizer, and avoiding the phenomenon that the emulsification is influenced by residual impurities of the homogenizer.
And step four, dough kneading, namely taking the mixed raw materials out of the mixing device, taking the emulsion out of the homogenizer, putting the raw materials and the emulsion into the dough kneading machine to be kneaded into dough, and simultaneously feeding the raw materials and the emulsion.
And fifthly, standing at low temperature, taking out the kneaded dough, wrapping the dough with a preservative film to prevent dust from falling on the dough, moving the dough to enable the dough to move to a refrigeration house, and standing for three hours at 4 ℃.
And step six, filling, namely taking out the dough after standing for three hours, uncovering the preservative film outside the dough, filling the dough into a sausage casing or the middle of other cylindrical molds, and respectively leaving 0.5 to 1 time of space on the left and the right.
And seventhly, forming and curing the meat fiber, conveying the filled sausage casing or mould to a steaming room, putting the sausage casing or mould into a steaming pot, steaming for 45 minutes after water is boiled, and steaming the dough.
And step eight, cooling, namely forming the artificial meat after steaming, taking out the artificial meat, cooling the artificial meat at normal temperature, and after the temperature of the artificial meat is reduced, transporting the artificial meat to a refrigerator again to cool the artificial meat at 4 ℃.
Example 1:
82 g of compound konjac polysaccharide, 266 g of wheat protein, 20 g of gelatin and 40 g of pea protein are uniformly mixed to form a mixed material, then 502 g of water, 75 g of vegetable oil and 15 g of salt are mixed, the mixed material is emulsified by a homogenizer and is placed in a dough mixer, dough is kneaded at a medium speed until a dough is formed, liquid components are completely absorbed, the dough is taken out and covered with a preservative film, the dough is placed for standing for 3 three hours at 4 ℃, then the dough is filled into casings with the folding diameter of 4.5cm by a sausage filler, 20 g of casings are filled into each section of casing, one end of each casing is knotted, empty casings with the same length as the filled materials are reserved at the other end of each casing, the casings are loosened, gas in the casings can flow out, then the casings are steamed for 45 minutes in a steamer and then cooled to room temperature, and the casings are peeled off, so that the artificial meat strips with the meat fiber structure can be formed.
Example 2:
82 g of compound konjac polysaccharide, 266 g of wheat protein, 20 g of gelatin and 40 g of pea protein are uniformly mixed to form a mixed material, then 502 g of water, 75 g of vegetable oil and 15 g of salt are mixed, the mixed material is emulsified by a homogenizer and placed in a dough mixer, dough is kneaded at a medium speed until a dough is formed, liquid components are completely absorbed, the dough is taken out and covered with a preservative film, the dough is placed for standing for 3 three hours at 4 ℃, then the dough is filled into the middle position of a 1.5cm 4.5cm 20cm mould by a sausage filler, spaces of 5cm are reserved at two ends of the mould respectively, the upper cover is covered, the mould is placed in a steamer for steaming for 45 minutes and then is cooled to room temperature, and after demoulding, the mould is cut into small sections, and the artificial meat steak with a meat fiber structure can be formed.
Example 3:
82 g of compound konjac polysaccharide, 266 g of wheat protein and 40 g of pea protein are uniformly mixed to form a mixed material, then 502 g of water, 75 g of vegetable oil and 15 g of salt are mixed, the mixed material is emulsified by a homogenizer and placed in a dough mixer, the dough is kneaded at a medium speed until a dough is formed, liquid components are completely absorbed, the dough is taken out and covered with a preservative film, the dough is placed for standing for 3 three hours at 4 ℃, then a sausage filler is used for filling the dough into one side of a box-shaped mold, the amount of the dough filled with 1/3 is separated by a baffle, a supporting spring is arranged behind the baffle, an upper cover is covered, the mold is placed in a steamer for steaming for 45 minutes and then is cooled to room temperature, and after demolding, the artificial meat block with a meat fiber structure can be formed.
82 g of compound konjac polysaccharide, 266 g of wheat protein and 40 g of pea protein are uniformly mixed to form a mixed material, then 502 g of water, 75 g of vegetable oil, 3 g of beef flavor yeast extract and 15 g of salt are mixed, the mixed material is emulsified by a homogenizer and then placed in a dough mixer, the dough is kneaded at a medium speed until a dough is formed, and liquid components are completely absorbed, the dough is taken out and covered with a preservative film, the dough is placed for standing for 3 three hours at 4 ℃, then the dough is filled into the middle position of a die with the thickness of 1.5cm x 20cm by a sausage filler, spaces with the thickness of 5cm are respectively reserved at two ends of the die, the die is placed in a steamer for steaming for 45 minutes and then cooled to room temperature indoors after demolding, and the die is cut into small segments, so that the hand-shredded beef jerky with beef fiber structure and beef flavor can be formed.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A forming method of a fiber structure of artificial meat comprises the following steps: inspecting raw materials;
step two: mixing materials;
step three: emulsification;
step four: kneading dough;
step five: standing at a low temperature;
step six: filling;
step seven: forming and curing meat fiber;
step eight: and (6) cooling.
2. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: the first step of raw material inspection, the raw materials comprise water, vegetable oil, salt, compound konjac polysaccharide, wheat protein, gelatin and pea protein, and olfactory inspection can be utilized during inspection: namely, olfactory organ is used for identifying the odor of the raw material, if peculiar smell appears, the deterioration is indicated, and visual inspection is carried out: the visual inspection range is widest, and the external characteristics of the raw materials can be inspected by the method to determine the quality of the raw materials by naked eyes according to experience judgment quality, and taste inspection: the quality can be identified according to the taste characteristic change condition of the raw materials, and the quality is tested by touch: the touch sense is the sense that substances stimulate the surface of the skin, fingers are sensitive, and the contact with raw materials can test the thickness, elasticity, hardness and the like of the tissues of the raw materials so as to determine the quality of the raw materials; the method of organoleptic quality determination is a basic method in common use.
3. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and mixing the materials in the second step, namely mixing the composite konjac polysaccharide, the wheat protein, the gelatin and the pea protein according to the same weight ratio to ensure that 8.2 parts of the composite konjac polysaccharide, 26.6 parts of the wheat protein, 2 parts of the gelatin and 4 parts of the pea protein are added into a mixing device in sequence, so that the raw materials are uniformly mixed, and cleaning the mixing device before adding the raw materials to avoid residual articles in the mixing device.
4. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and step three, emulsifying, namely proportioning water, vegetable oil and salt according to the same weight, sequentially pouring 50.2 parts of water, 7.5 parts of vegetable oil and 1.5 parts of salt into a mixing device for mixing, discharging the mixture after mixing is finished, pouring the mixture into a homogenizer, emulsifying the mixture by using the homogenizer, cleaning the inside of the homogenizer before injecting the mixture into the homogenizer, and avoiding the phenomenon that the emulsification is influenced by residual impurities of the homogenizer.
5. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and step four, dough kneading, namely taking the mixed raw materials out of the mixing device, taking the emulsion out of the homogenizer, putting the raw materials and the emulsion into the dough kneading machine to be kneaded into dough, and simultaneously feeding the raw materials and the emulsion.
6. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and fifthly, standing at low temperature, taking out the kneaded dough, wrapping the dough with a preservative film to prevent dust from falling on the dough, moving the dough to enable the dough to move to a refrigeration house, and standing for three hours at 4 ℃.
7. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and step six, filling, namely taking out the dough after standing for three hours, uncovering the preservative film outside the dough, filling the dough into a sausage casing or the middle of other cylindrical molds, and respectively leaving 0.5 to 1 time of space on the left and the right.
8. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and seventhly, forming and curing the meat fiber, conveying the filled sausage casing or mould to a steaming room, putting the sausage casing or mould into a steaming pot, steaming for 45 minutes after water is boiled, and steaming the dough.
9. A method for forming a fibrous structure of meat analogue as claimed in claim 1, wherein: and step eight, cooling, namely forming the artificial meat after steaming, taking out the artificial meat, cooling the artificial meat at normal temperature, and after the temperature of the artificial meat is reduced, transporting the artificial meat to a refrigerator again to cool the artificial meat at 4 ℃.
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| CN113875878A (en) * | 2021-08-31 | 2022-01-04 | 深圳市星期零食品科技有限公司 | Processing method of plant protein meat bionic fiber |
| CN114403284A (en) * | 2022-02-14 | 2022-04-29 | 上海交通大学 | Method for regulating and controlling vegetable protein texture characteristics and fiber structure in high-moisture extrusion process |
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