CN112120114A - Flavor-enhanced meat-like product and preparation method thereof - Google Patents
Flavor-enhanced meat-like product and preparation method thereof Download PDFInfo
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- 235000018102 proteins Nutrition 0.000 claims abstract description 85
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- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23J3/16—Vegetable proteins from soybean
-
- 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
-
- 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
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A meat-like product with enhanced flavor and a preparation method thereof belong to the technical field of food processing, and the method comprises the following steps: (1) adding water into the complete soybean drawing protein, mixing to form a protein water solution system, and stirring; (2) introducing oxygen, and performing oxygen-introducing enzymolysis reaction to obtain the soybean wiredrawing protein after enzymolysis; (3) adding a substance containing isothiocyanate, stirring, and removing fishy smell; (4) adding maltose to carry out glycosylation modification on the soybean drawing protein, and completely removing bitter taste; (5) adding isolated soy protein, peanut protein, wheat gluten, natural flavor powder, starch and deionized water to obtain a solution, and homogenizing to obtain a uniformly mixed solution; (6) carrying out puffing forming by utilizing a double-screw high-humidity extrusion technology to obtain a semi-finished product; (7) and after cooling, carrying out vacuum packaging and high-temperature sterilization on the semi-finished product to obtain the flavor-enhanced meat-like product.
Description
Technical Field
The invention belongs to the technical field of meat-like product processing, and mainly relates to a flavor-enhanced meat-like product and a preparation method thereof.
Background
Protein is an indispensable food nutrient component for human body growth and life function maintenance, and the meat products currently occupy the leading position of protein dietary sources. However, the protein meal supply with meat as the main body has significant drawbacks: the intake of meat products is increased rapidly, the disturbance of body absorption and metabolism is caused, the nutrition is excessive, the rich and noble diseases are easily caused, for patients with 'three high' or obesity, the risk of cardiovascular diseases is increased when the excessive red meat is eaten, and the disease probability is increased; the animal epidemic diseases are more serious, and the quality safety problem of meat products is endless; the gap of meat product requirements is continuously increased, and the food safety crisis is caused. Meanwhile, with the development of society, people gradually realize the importance of diet on health, and in recent years, the residents in China always pursue how to eat more healthily. In the near future, by product upgrading, a more suitable Chinese protein diet nutrition scheme is provided. In the future, people have higher requirements on the reasonability of the dietary structure, and meal replacement is gradually popular. The substitute protein accords with the health trend and can fill the gap of the global protein industry. But consumers are concerned about the food safety of the product due to a lack of understanding of emerging products. But it is undeniable that the ingredients of the alternative protein are more flexible and have diversity compared with the common meat. Therefore, in order to meet the common requirements of people on taste, flavor and health, meat-like products are more and more favored by people, and the meat-like products are produced accordingly. The meat-like product is a new food, i.e. a new food with the taste similar to meat food made of artificial raw materials, and is a product with a fibrous structure formed by using plant protein as a raw material and extruding, and can be used for imitating natural meat food in appearance and taste. In 2019, the U.S. meat-like food sales amount reaches 50 hundred million dollars, and compared with 2017, the sales amount is increased by 28%. The market growth speed of the American meat-like products exceeds that of the whole meat-like products, the market sales of the American vegetable meat in 2019 reaches 9.4 hundred million dollars, and the market sales of the American vegetable meat in 2017 are increased by 38 percent. In contrast, the U.S. food retail total has only increased by 4% over the last two years. The U.S. meat analog industry has increased sales far beyond the retail industry, or will continue to keep increasing faster in the future. Therefore, meat-like products are a great trend of the current food industry.
However, because meat ingredients are not contained in the meat-like food, the taste of the existing meat-like product is still greatly different from that of real meat, so that the meat-like product in the current market has a plurality of defects, for example, the hardness, elasticity and chewiness of the finally obtained product plant-based artificial meat are slightly low due to the problems of simple raw materials, single technology, technical barriers and the like, the texture structure and texture characteristics of the product are poor, so that the taste of the product is not good, and meanwhile, because the development of the meat-like product is not mature, the current product has the problems of low fat content, unobvious fragrance, obvious beany flavor, bitter taste and the like, and cannot meet the requirements of consumers. The beany flavor of the products is mainly due to the beany flavor contained in the soybean protein, so that the removal of the beany flavor of the soybean protein plays a key role in the research of meat-like vegetarian food. However, the fishy smell of soybean is complicated and mainly includes aldehydes, ketones, alcohols, amines, organic acids, hydroperoxides, etc. The sources of production are the oxidation of unsaturated fatty acids, the maillard reaction between amino acids and sugars, and the hydrolysis of proteins. The prior methods for removing fishy smell mainly comprise a physical method, a chemical method, a microwave treatment method, a fermentation method, an ion exchange method, a biological engineering method and the like, mainly inhibit the activity of enzyme, and generate less fishy smell substances, but the fishy smell substances still exist and have larger fishy smell with the prolonging of the standing time. The bitter taste of the product is brought by polypeptide substances obtained after the soybean protein is subjected to enzymolysis treatment, so that the taste of the meat-like product is greatly reduced, and the quality of the meat-like product is seriously influenced. In order to solve the problems existing in the meat-like products at present, the peculiar smell generated in the processing process of the soybean protein is completely removed by combining the soybean protein isothiocyanate deodorization process and the glycosylation debitterizing process, so that the taste of the product is improved. Therefore, the produced meat-like product with enhanced flavor has extremely wide application value and market prospect.
Disclosure of Invention
The invention aims to provide a meat-like product with enhanced flavor and a preparation method thereof aiming at overcoming the defects in the prior art.
The technical problem to be solved by the invention is realized by the following technical scheme: a meat-like product with enhanced flavor and its preparation method are provided.
The flavor-enhanced soybean nutritional meat analog product comprises the following components in percentage by weight: 0.1-4.9 parts of isothiocyanate-containing substances, 5-19 parts of soybean drawing proteins, 3-10 parts of soybean protein isolate, 2-7 parts of vital gluten, 1.5-6 parts of natural flavor powder and 8-25 parts of starch.
As a further improvement of the invention, the preferable weight fractions are as follows: 0.5-4.5 parts of isothiocyanate-containing substances, 8-19 parts of soybean drawing proteins, 5-10 parts of soybean protein isolate, 4-7 parts of vital gluten, 2-6 parts of natural flavor powder and 10-25 parts of starch.
The method comprises the following steps:
(1) mixing 5-19 parts of complete soybean drawing protein and water according to a mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) introducing oxygen for enzymolysis: introducing oxygen in an amount which is 1.2-2.0 times that of a liquid system into a protein water liquid system, and accelerating enzymatic reaction at the temperature of 43-60 ℃ to obtain soybean drawing protein subjected to enzymolysis;
(3) removing fishy smell: and (3) adding 0.1-4.9 parts of isothiocyanate-containing substances into the soybean drawing protein after enzymolysis for deodorization treatment to obtain the soybean drawing protein after deodorization. The deodorization temperature is 52-70 ℃, the stirring time is 0.5-2.5 h, and the stirring speed is 40-200 r/min;
(4) debitterizing: adding maltose with the mass ratio of 1:4 into the soybean drawing protein after the fishy smell is removed, dissolving the maltose into 0.2mol/L phosphate buffer solution with the pH of 7.5, stirring the mixture for 2 hours at room temperature until the maltose is completely dissolved, continuously heating the mixture under the water bath condition of 80 ℃, and carrying out glycosylation reaction for 6-8.5 hours to obtain the soybean drawing protein after the bitter taste is removed.
(5) Mixing the debittered soybean wire-drawing protein, 3-10 parts of soybean protein isolate, 2-7 parts of wheat gluten, 1.5-6 parts of natural flavor powder and 8-25 parts of starch in a powder mixer for 20min, adding deionized water at a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at the low pressure of 30MPa for 6min to obtain a fully mixed solution;
(6) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted to 150 r/min-350 r/min in a 1 area (feeding area) at 20 ℃, a 2-4 area at 60 ℃, 80 ℃, 100 ℃, a 5 area (extrusion temperature) at 130-160 ℃, a 6 area and a 7 area (cooling section) at 50-70 ℃;
(7) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 120-150 ℃ to obtain the flavor-enhanced meat-like product.
Benefits of the invention
The protein is the first nutrient needed by human body, and is 45% of total dry matter and 70% of total muscle, and the main components of cell, tissue and organ of human body are protein, and the protein has no close relation with protein in metabolism, disease-resistant immunity, body fluid balance, genetic information transmission, etc., so the protein is also called as "first nutrient" or "life element" of human body. The protein content of the soybean is about 38 percent and is 4-5 times of that of cereal food, the amino acid composition of the soybean protein is similar to that of milk protein, except slightly lower methionine, the content of other essential amino acids is rich, the soybean protein is complete vegetal protein, the soybean protein can be equivalent to animal protein in terms of nutritional value, almost twice as high as meat, eggs and fish, belongs to high-quality protein, and has rich nutritional value. The soybean protein has obvious effect of reducing cholesterol, can prevent cardiovascular diseases in adult period, and has reasonable ratio of arginine to lysine, so that the meat-like product prepared by using the soybean wire-drawing protein as the raw material can promote the health of human body. Therefore, after the soybean drawing protein is taken as a raw material and subjected to oxygen-introducing enzymolysis, a substance containing isothiocyanate is added for deodorization treatment and glycosylation modification debittering treatment, the peculiar smell of various soybean drawing proteins can be removed, the mouthfeel of the soybean drawing proteins is comprehensively improved, the properties of the soybean drawing proteins are further improved, the flavor of a meat-like product prepared by using a double-screw high-humidity extrusion technology can be greatly improved, and the quality of the product is improved.
The technical solution of the present invention will be further specifically described below by way of specific examples.
Control group
(1) Mixing 8 parts of complete soybean drawing protein and water according to the mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) adding 5 parts of isolated soy protein, 4 parts of wheat gluten, 2 parts of natural flavor powder and 10 parts of starch into a protein water liquid system, stirring and mixing for 20min, adding deionized water into a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at 30MPa and low pressure for 6min to obtain a fully mixed solution;
(3) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted to 200r/min in a zone 1 (feeding zone) at 20 ℃, a zone 2-4 at 60 ℃, 80 ℃, 100 ℃, a zone 5 (extrusion temperature) at 135 ℃, a zone 6 and a zone 7 (cooling zone) at 50 ℃;
(4) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 125 ℃ to obtain the soybean protein meat-like product.
Example 1
(1) Mixing 8 parts of complete soybean drawing protein and water according to the mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) introducing oxygen for enzymolysis: introducing oxygen 1.2 times of the liquid system into the protein water liquid system, accelerating the enzymatic reaction at the temperature of 45 ℃ to obtain the soybean drawing protein after enzymolysis;
(3) removing fishy smell: and (3) adding 0.5 part of isothiocyanate-containing substance into the soybean drawing protein subjected to enzymolysis for deodorization treatment to obtain the soybean drawing protein subjected to deodorization. The deodorization temperature is 55 ℃, the stirring time is 0.8h, and the stirring speed is 50 r/min;
(4) debitterizing: adding maltose with the mass ratio of 1:4 into the soybean drawing protein after the fishy smell is removed, dissolving the maltose into 0.2mol/L phosphate buffer solution with the pH of 7.5, stirring the mixture for 2 hours at room temperature until the maltose is completely dissolved, continuously heating the mixture under the water bath condition of 80 ℃, and carrying out glycosylation reaction for 6 hours to obtain the soybean drawing protein after the bitter taste is removed.
(5) Mixing the debittered soybean wire-drawing protein, 5 parts of soybean protein isolate, 4 parts of wheat gluten, 2 parts of natural flavor powder and 10 parts of starch in a powder mixer for 20min, adding deionized water at a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at the low pressure of 30MPa for 6min to obtain a fully mixed solution;
(6) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted to 200r/min in a zone 1 (feeding zone) at 20 ℃, a zone 2-4 at 60 ℃, 80 ℃, 100 ℃, a zone 5 (extrusion temperature) at 135 ℃, a zone 6 and a zone 7 (cooling zone) at 50 ℃;
(7) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 125 ℃ to obtain the flavor-enhanced meat-like product.
Example 2
(1) Mixing 9 parts of complete soybean drawing protein and water according to the mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) introducing oxygen for enzymolysis: introducing oxygen 1.5 times of the liquid system into the protein water liquid system, and accelerating the enzymatic reaction at 50 ℃ to obtain the soybean drawing protein after enzymolysis;
(3) removing fishy smell: and adding 1.2 parts of isothiocyanate-containing substances into the soybean drawing protein subjected to enzymolysis for deodorization treatment to obtain the soybean drawing protein subjected to deodorization. The deodorization temperature is 58 ℃, the stirring time is 1.0h, and the stirring speed is 55 r/min;
(4) debitterizing: adding maltose with the mass ratio of 1:4 into the soybean drawing protein after the fishy smell is removed, dissolving the mixture in 0.2mol/L phosphate buffer solution with the pH of 7.5, stirring the mixture for 2 hours at room temperature until the mixture is completely dissolved, continuously heating the mixture under the water bath condition of 80 ℃, and carrying out glycosylation reaction for 6.5 hours to obtain the soybean drawing protein after the bitter taste is removed.
(5) Mixing the debittered soybean wire-drawing protein, 6 parts of soybean protein isolate, 5 parts of wheat gluten, 3 parts of natural flavor powder and 13 parts of starch in a powder mixer for 20min, adding deionized water at a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at the low pressure of 30MPa for 6min to obtain a fully mixed solution;
(6) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted at 20 ℃ in a region 1 (feeding region), 60 ℃, 80 ℃, 100 ℃ in a region 2-4, 140 ℃ in a region 5 (extrusion temperature), 55 ℃ in a region 6 and a region 7 (cooling section) at 250 r/min;
(7) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 130 ℃ to obtain the flavor-enhanced meat-like product.
Example 3
(1) Mixing 10 parts of complete soybean drawing protein and water according to the mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) introducing oxygen for enzymolysis: introducing oxygen 1.8 times of the liquid system into the protein water liquid system, and accelerating the enzymatic reaction at the temperature of 52 ℃ to obtain the soybean drawing protein after enzymolysis;
(3) removing fishy smell: and adding 1.3 parts of isothiocyanate-containing substances into the soybean drawing protein subjected to enzymolysis for deodorization treatment to obtain the soybean drawing protein subjected to deodorization. The deodorization temperature is 60 ℃, the stirring time is 2.0h, and the stirring speed is 100 r/min;
(4) debitterizing: adding maltose with the mass ratio of 1:4 into the soybean drawing protein after the fishy smell is removed, dissolving the maltose into 0.2mol/L phosphate buffer solution with the pH of 7.5, stirring the mixture for 2 hours at room temperature until the maltose is completely dissolved, continuously heating the mixture under the water bath condition of 80 ℃, and carrying out glycosylation reaction for 7 hours to obtain the soybean drawing protein after the bitter taste is removed.
(5) Mixing the debittered soybean wire-drawing protein, 7 parts of soybean protein isolate, 6 parts of wheat gluten, 4 parts of natural flavor powder and 20 parts of starch in a powder mixer for 20min, adding deionized water at a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at the low pressure of 30MPa for 6min to obtain a fully mixed solution;
(6) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted to 300r/min in a zone 1 (feeding zone) at 20 ℃, a zone 2-4 at 60 ℃, 80 ℃, 100 ℃, a zone 5 (extrusion temperature) at 150 ℃, a zone 6 and a zone 7 (cooling zone) at 60 ℃;
(7) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 140 ℃ to obtain the flavor-enhanced meat-like product.
Example 4
(1) Mixing 19 parts of complete soybean drawing protein and water according to the mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) introducing oxygen for enzymolysis: introducing oxygen 2.0 times of the liquid system into the protein water liquid system, accelerating the enzymatic reaction at the temperature of 55 ℃, and obtaining the soybean drawing protein after enzymolysis;
(3) removing fishy smell: and (3) adding 4.5 parts of isothiocyanate-containing substances into the soybean drawing protein subjected to enzymolysis for deodorization treatment to obtain the soybean drawing protein subjected to deodorization. The deodorization temperature is 70 ℃, the stirring time is 2.5h, and the stirring speed is 200 r/min;
(4) debitterizing: adding maltose with the mass ratio of 1:4 into the soybean drawing protein after the fishy smell is removed, dissolving the mixture in 0.2mol/L phosphate buffer solution with the pH of 7.5, stirring the mixture for 2 hours at room temperature until the mixture is completely dissolved, continuously heating the mixture under the water bath condition of 80 ℃, and carrying out glycosylation reaction for 8.5 hours to obtain the soybean drawing protein after the bitter taste is removed.
(5) Mixing the debittered soybean wire-drawing protein, 10 parts of soybean protein isolate, 7 parts of wheat gluten, 6 parts of natural flavor powder and 25 parts of starch in a powder mixer for 20min, adding deionized water at a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at the low pressure of 30MPa for 6min to obtain a fully mixed solution;
(6) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted to 350r/min in a zone 1 (feeding zone) of 20 ℃, a zone 2-4 of 60 ℃, 80 ℃, 100 ℃, a zone 5 (extrusion temperature) of 160 ℃, a zone 6 and a zone 7 (cooling zone) of 70 ℃;
(7) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 150 ℃ to obtain the flavor-enhanced meat-like product.
TABLE 1 sensory evaluation of the examples
The following are some of the experimental results:
TABLE 2 comparison of physical and chemical indexes of the examples
Note: different letters in the same column indicate significant differences (P < 0.05).
It can be seen from table 2 that the soybean protein meat-like product after fishy smell removal and debitterizing treatment has good sensory quality, the content of the main substances of fishy smell, namely hexanal and 1-hexanal, is obviously reduced after fishy smell removal treatment, and the bitterness is also obviously reduced. The taste and flavor of the meat-like product are effectively improved, the flavor retention rate is greatly improved, and the organization degree of the product is improved and enhanced. Therefore, compared with the meat-like product prepared by taking the untreated soybean drawing protein as the raw material, the product prepared by the method has wide application prospect. The soybean meat analog product with enhanced flavor, which is prepared by the invention, combines the best preparation process shown in the table 2 as follows: 10 parts of soybean drawing protein, 7 parts of soybean protein isolate, 6 parts of vital gluten, 4 parts of natural flavor powder and 20 parts of starch; the temperature of oxygen-introducing enzymolysis is 52 ℃, the deodorization temperature is 60 ℃, the stirring time is 2.0h, the stirring speed is 100r/min, the glycosylation treatment time is 7h, the extrusion temperature is 150 ℃, the screw rotation speed is 300r/min, and the high-temperature sterilization temperature is 140 ℃, so that the process can effectively enhance the physicochemical properties of the meat-like product in the aspects of flavor retention rate, sensory quality, taste and the like.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (5)
1. A meat analog product with enhanced flavor and a preparation method thereof are characterized in that the method comprises the following steps:
(1) mixing 5-19 parts of complete soybean drawing protein and water according to a mass ratio of 1:14 to form a protein water liquid system, and uniformly stirring;
(2) introducing oxygen for enzymolysis: introducing oxygen in an amount which is 1.2-2.0 times that of a liquid system into a protein water liquid system, and accelerating enzymatic reaction at the temperature of 43-60 ℃ to obtain soybean drawing protein subjected to enzymolysis;
(3) removing fishy smell: and (3) adding 0.1-4.9 parts of isothiocyanate-containing substances into the soybean drawing protein after enzymolysis for deodorization treatment to obtain the soybean drawing protein after deodorization. The deodorization temperature is 52-70 ℃, the stirring time is 0.5-2.5 h, and the stirring speed is 40-200 r/min;
(4) debitterizing: adding maltose with the mass ratio of 1:4 into the soybean drawing protein after the fishy smell is removed, dissolving the maltose into 0.2mol/L phosphate buffer solution with the pH of 7.5, stirring the mixture for 2 hours at room temperature until the maltose is completely dissolved, continuously heating the mixture under the water bath condition of 80 ℃, and carrying out glycosylation reaction for 6-8.5 hours to obtain the soybean drawing protein after the bitter taste is removed.
(5) Mixing the debittered soybean wire-drawing protein, 3-10 parts of soybean protein isolate, 2-7 parts of wheat gluten, 1.5-6 parts of natural flavor powder and 8-25 parts of starch in a powder mixer for 20min, adding deionized water at a water injection port while mixing to prepare a solution with the concentration of 20%, and homogenizing at the low pressure of 30MPa for 6min to obtain a fully mixed solution;
(6) and (4) putting the uniformly mixed solution into an extruder for twin-screw high-humidity extrusion forming to obtain a semi-finished product. The feeding speed of the extruder is 30 g/min; temperature of each heating section of the extrusion container: the rotation speed of the screw is adjusted to 150 r/min-350 r/min in a 1 area (feeding area) at 20 ℃, a 2-4 area at 60 ℃, 80 ℃, 100 ℃, a 5 area (extrusion temperature) at 130-160 ℃, a 6 area and a 7 area (cooling section) at 50-70 ℃;
(7) and cooling the semi-finished product to room temperature, then carrying out vacuum packaging and sealing, and carrying out high-temperature sterilization at 120-150 ℃ to obtain the flavor-enhanced meat-like product.
2. A flavor-enhanced meat analog and method of making same as claimed in claim 1 wherein: the temperature of oxygen-introducing enzymolysis is 45-55 ℃.
3. A flavor-enhanced meat analog and method of making same as claimed in claim 1 wherein: the deodorization temperature is 55-70 ℃, the stirring time is 0.8-2.5 h, and the stirring speed is 50-200 r/min.
4. A flavor-enhanced meat analog and method of making same as claimed in claim 1 wherein: the extrusion temperature of the extruder is 135-160 ℃, and the screw rotation speed is 200-350 r/min.
5. A flavor-enhanced meat analog and method of making same as claimed in claim 1 wherein: the temperature of high-temperature sterilization is 125-150 ℃.
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