CN112155115A - Plant-based ball and preparation method thereof - Google Patents
Plant-based ball and preparation method thereof Download PDFInfo
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- CN112155115A CN112155115A CN202011244262.4A CN202011244262A CN112155115A CN 112155115 A CN112155115 A CN 112155115A CN 202011244262 A CN202011244262 A CN 202011244262A CN 112155115 A CN112155115 A CN 112155115A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 57
- 241000196324 Embryophyta Species 0.000 claims abstract description 42
- 238000004537 pulping Methods 0.000 claims abstract description 31
- 238000007493 shaping process Methods 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000000465 moulding Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 25
- 235000018102 proteins Nutrition 0.000 claims description 25
- 102000004169 proteins and genes Human genes 0.000 claims description 25
- 108090000623 proteins and genes Proteins 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 22
- 239000008188 pellet Substances 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 235000015278 beef Nutrition 0.000 claims description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 12
- 239000001879 Curdlan Substances 0.000 claims description 12
- 229920002558 Curdlan Polymers 0.000 claims description 12
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 12
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- 238000002156 mixing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
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- 238000004806 packaging method and process Methods 0.000 claims description 5
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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
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a plant-based ball and a preparation method thereof, belonging to the technical field of bean product processing. The plant-based ball comprises: soy protein, water, soybean oil, soy protein isolate, styling composition and other adjuvants; the product is prepared by batching, pulping by sections, molding, shaping and sterilizing. The invention is different from the conventional method for directly boiling or frying and shaping balls after shaping, adopts the unique shaping composition to be matched with other ingredients, then carries out low-temperature boiling and shaping at the temperature of less than 75 ℃, and finally carries out conventional shaping. Solves the problem that the plant-based pills prepared by the traditional process and formula are scattered immediately after being watered. Meanwhile, the processing mode of the invention realizes the high-temperature sterilization and quality guarantee of the plant-based balls, the quality guarantee period of the prepared leisure products at normal temperature is more than 9 months and can reach 12 months to the maximum, and the technical breakthrough of the refrigerated catering balls to the leisure products is realized.
Description
Technical Field
The invention relates to a preparation method of plant-based food, in particular to a preparation method of plant-based balls and plant-based balls prepared by the method, and belongs to the technical field of leisure bean product processing.
Background
A plant-based meat-like food is prepared from plant materials without any animal origin, and has organoleptic qualities similar to those of special meat products, and is called meat substitute in Western countriesmeat alternatives) Or meat analog (meat analogues). The emerging back of this group of foods worldwide is a revolution in people's lifestyle, eating patterns, and consumption patterns. In lifestyle, with the ever-increasing world population, the limited natural resources, a disrupted environment, have led to people becoming aware of the importance of sustainable development. Dietetic, health benefits of plant-based ingredients by themselves have been an important factor in the tendency of people to select plant-based foods. In the consumption mode, the exploration and the attempt of new things enable people to no longer meet the traditional plant protein-based food such as bean curd, tempeh and the like, but hope to taste more creative plant-based meat-like food which is closer to meat in appearance, flavor and mouthfeel.
The meatballs are important foods in modern life, particularly quick-frozen meatballs and leisure instant frozen meatballs, and are widely popular among consumers in the global circle of Chinese people. Meatballs are animal meat products that contain relatively high cholesterol, which is not eaten by obese, arteriosclerotic, "three high", coronary heart disease people, and religious people, and thus, plant-based meatballs are produced by transportation. For plant-based meatballs, the formation of fiber structure is a critical factor in determining the quality of plant-based meat analog food. If the processing is to achieve the desired shape and structure, the adjustment of the raw material will have a crucial effect on the overall processing and product quality. Through the adjustment of the raw materials, on one hand, the production process of the plant-based meat-like product can be optimized, and on the other hand, the product can be closer to meat in appearance, color, flavor and texture, so that the requirements of consumers are met.
Research and development of new products can bring cost in various aspects such as scientific research investment, brand investment, market investment and the like, so that the pricing of the current plant-based Meat-like products is higher, the selling price of the plant-based Meat-like products sold by Beyond Meat and Impossible Foods is 1.3-1.7 times that of the traditional Meat products, and is higher than that of the corresponding animal Meat, the consumption frequency and the acceptance of consumers can be influenced, and the purpose of environmental protection and sustainability cannot be achieved. With the expansion of the market demand and the production scale of the plant-based meat-like products, the cost of the plant-based meat-like products can be gradually reduced, and the price demand of consumers can be met. However, various plant-based pill samples in the current market need to be frozen and stored after being prepared, and the thawed pills can crack or even collapse after being cooked in water, which is a technical difficulty that can not be broken through at the present stage.
Disclosure of Invention
In view of the above characteristics, the invention provides a preparation method of plant-based balls, which is different from a conventional water boiling or frying mode, and solves the problem that the plant-based balls crack or collapse after being thawed and cooked under the condition of frozen storage by combining a special shaping composition (which is used by combining 18-20 parts of corn starch, 1-3 parts of curdlan and 12-15 parts of egg white powder) and cooking at a low temperature of no more than 75 ℃ for shaping, and performing shaping, sterilization and other treatment in the later period. Meanwhile, the processing mode of the invention realizes the high-temperature sterilization and quality guarantee of the plant-based balls, the quality guarantee period of the prepared leisure products at normal temperature is more than 9 months and can reach 12 months to the maximum, and the technical breakthrough of the refrigerated catering balls to the leisure products is realized. The invention is realized by the following means:
a styling composition comprising:
corn starch, curdlan and egg white powder;
the corn starch, curdlan and egg white powder are mixed according to the mass ratio of 18-20: 1-3: 12-15.
The texture of the plant-based pellets directly affects the mouthfeel of the product, which is a quality feature of greatest concern to consumers. In order to achieve the best edible mouthfeel of the product, the invention adopts corn starch, curdlan and egg white powder as a sizing composition, so as to increase the adhesive effect among the plant-based meat-like emulsions. The ball has good water binding capacity, and can form protein network in processing, so as to promote the plant-based ball to form a specific shape. It also has strong elasticity and juiciness. Forming a thermoreversible gel that is in a gel state at low temperatures to provide cohesiveness and in a liquid state at high temperatures to provide juiciness.
The invention also discloses a plant-based ball prepared from the sizing composition.
Further, the plant-based pellet further comprises:
200 portions of soybean wiredrawing protein;
15-20 parts of soybean protein isolate;
0.1-0.3 part of beet red; and
65-85 parts of water;
the soybean wiredrawing protein is cylindrical wiredrawing protein, and is dehydrated after being soaked and then is disassembled for later use.
Further, the plant-based ball also comprises:
40-60 parts of soybean oil;
10-15 parts of vital gluten; and
and (3) other auxiliary materials.
Further, the plant-based pellet, wherein:
the other auxiliary materials comprise:
8-10 parts of beef extract;
0.8-1 part of beef powder;
1-3 parts of edible salt;
2-4 parts of monosodium glutamate; and
0.6 to 0.8 portion of black pepper powder.
The invention also discloses a preparation method of any one of the plant-based balls, which comprises the following steps:
(1) preparing materials;
(2) pulping in sections;
(3) molding: making the materials obtained by the sectional beating into balls with the diameter of 3-4cm on a ball forming machine;
(4) shaping: steaming and boiling the formed base balls at low temperature until the balls are completely formed;
(5) and (3) sterilization: packaging the shaped balls, and sterilizing for 9-12 months.
Further, the segmented beating of the step (2) comprises the following steps:
primary pulping: mixing soybean protein isolate, beet red and water, and chopping at high speed for 3min to obtain a first mixture;
secondary pulping: adding soybean oil and beef extract into the first mixture, chopping at high speed for 2min, adding the setting composition and wheat gluten, and chopping at high speed for 1min to obtain a second mixture;
pulping for three times: adding other auxiliary materials into the second mixture, and continuously stirring at high speed for 1min to obtain a third mixture;
pulping for four times: and adding the soybean drawing protein into the third mixture, and uniformly stirring at a low speed to obtain a pulping material for later use.
It should be noted that, in the present invention, the ingredients are subjected to a graded beating manner, particularly, the sizing composition is added in the secondary beating process, which can further play a strong role in binding, promote protein cross-linking in the sizing composition and the graded beating process, reduce the extrudable moisture of the product, prevent the meat balls from shrinking, collapsing or even not forming in the process of frozen storage and heating, and successfully solve the technical problem according to the above technical means, as shown in fig. 1 in particular.
Further, the low-temperature cooking temperature in the step (4) is 65-75 ℃, and the cooking time is 15 min.
Different from the method of directly boiling water after the conventional balls are formed, the invention adopts a low-temperature boiling and forming mode of not more than 75 ℃, and effectively solves the problems that the protein expands and the product deforms and collapses due to the shrinkage after the temperature is reduced because the forming composition is mixed with other formulas.
Further, the sterilization temperature in the step (5) is 115 ℃, and the sterilization time is 30 min.
The invention also discloses the plant-based ball prepared by any one of the preparation methods.
It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.
Drawings
FIG. 1 is a cross-sectional view of a pellet obtained in example 2.
FIG. 2 is a sectional view of a pellet obtained in comparative example 1.
FIG. 3 is a cross-sectional view of a pellet made from the first sizing composition of comparative example 3.
FIG. 4 is a cross-sectional view of a pellet made from the second sizing composition of comparative example 3.
FIG. 5 is a cross-sectional view of a pellet prepared from the third styling composition of comparative example 3.
Detailed Description
Example 1
Preparation method of plant-based balls
(1) Preparing materials:
180 parts of soybean drawing protein, wherein the soybean drawing protein is cylindrical drawing protein, and is dehydrated after being soaked and then is disassembled for later use; 15 parts of soybean protein isolate; 0.1 part of beet red; 65 parts of water; the shaping composition (corn starch, curdlan and egg white powder in a mass ratio of 18: 1: 12); 40 parts of soybean oil; 10 parts of vital gluten; 8 parts of beef extract; 0.8 part of beef powder; 1 part of edible salt; 2 parts of monosodium glutamate; 0.6 part of black pepper powder.
(2) And (3) segmented pulping:
primary pulping: mixing soybean protein isolate, beet red and water, and chopping at high speed for 3min to obtain a first mixture;
secondary pulping: adding soybean oil and beef extract into the first mixture, chopping at high speed for 2min, adding the setting composition and wheat gluten, and chopping at high speed for 1min to obtain a second mixture;
pulping for three times: adding other auxiliary materials into the second mixture, and continuously stirring at high speed for 1min to obtain a third mixture;
pulping for four times: and adding the soybean drawing protein into the third mixture, and uniformly stirring at a low speed to obtain a pulping material for later use.
(3) Molding: and (5) preparing the materials obtained by the sectional beating into balls with the diameter of 3cm on a ball forming machine.
(4) Shaping: and steaming the formed base balls at the low temperature of 65 ℃ for 15min until the base balls are completely formed.
(5) And (3) sterilization: and packaging the shaped balls, and sterilizing at 115 ℃ for 30min, wherein the quality guarantee period is 12 months.
Example 2
Preparation method of plant-based balls
(1) Preparing materials:
190 parts of soybean drawing protein, wherein the soybean drawing protein is cylindrical drawing protein, and is dehydrated after being soaked and then is disassembled for later use; 17.5 parts of soybean protein isolate; 0.2 part of beet red; 75 parts of water; the shaping composition (corn starch, curdlan and egg white powder in a mass ratio of 19: 2: 14); 50 parts of soybean oil; 12.5 parts of vital gluten; 9 parts of beef extract; 0.9 part of beef powder; 2 parts of edible salt; 3 parts of monosodium glutamate; 0.7 part of black pepper powder.
(2) And (3) segmented pulping:
primary pulping: mixing soybean protein isolate, beet red and water, and chopping at high speed for 3min to obtain a first mixture;
secondary pulping: adding soybean oil and beef extract into the first mixture, chopping at high speed for 2min, adding the setting composition and wheat gluten, and chopping at high speed for 1min to obtain a second mixture;
pulping for three times: adding other auxiliary materials into the second mixture, and continuously stirring at high speed for 1min to obtain a third mixture;
pulping for four times: and adding the soybean drawing protein into the third mixture, and uniformly stirring at a low speed to obtain a pulping material for later use.
(3) Molding: the materials obtained by the sectional beating are made into balls with the diameter of 3.5cm on a ball forming machine.
(4) Shaping: the molded base pellet is cooked at the low temperature of 70 ℃ for 15min until the pellet is completely molded, and the cross section of the product subjected to secondary heating after frozen storage is shown in figure 1.
(5) And (3) sterilization: and packaging the shaped balls, and sterilizing at 115 ℃ for 30min, wherein the quality guarantee period is 12 months.
Example 3
Preparation method of plant-based balls
(1) Preparing materials:
200 parts of soybean drawing protein, wherein the soybean drawing protein is cylindrical drawing protein, and is dehydrated after being soaked and then is disassembled for later use; 20 parts of soybean protein isolate; 0.3 part of beet red; 85 parts of water; the shaping composition (corn starch, curdlan and egg white powder in a mass ratio of 20: 3: 15); 60 parts of soybean oil; 15 parts of vital gluten; 10 parts of beef extract; 1 part of beef powder; 3 parts of edible salt; 4 parts of monosodium glutamate; 0.8 part of black pepper powder.
(2) And (3) segmented pulping:
primary pulping: mixing soybean protein isolate, beet red and water, and chopping at high speed for 3min to obtain a first mixture;
secondary pulping: adding soybean oil and beef extract into the first mixture, chopping at high speed for 2min, adding the setting composition and wheat gluten, and chopping at high speed for 1min to obtain a second mixture;
pulping for three times: adding other auxiliary materials into the second mixture, and continuously stirring at high speed for 1min to obtain a third mixture;
pulping for four times: and adding the soybean drawing protein into the third mixture, and uniformly stirring at a low speed to obtain a pulping material for later use.
(3) Molding: and (5) preparing the materials obtained by the sectional beating into balls with the diameter of 4cm on a ball forming machine.
(4) Shaping: and steaming the formed base balls at the low temperature of 75 ℃ for 15min until the base balls are completely formed.
(5) And (3) sterilization: and packaging the shaped balls, and sterilizing at 115 ℃ for 30min, wherein the quality guarantee period is 10 months.
Comparative example 1
Other steps are not changed compared with the example 1, only the low-temperature cooking shaping is cancelled, but the frying mode is adopted for shaping, and the result shows that the shaped balls are easy to collapse in the shaping and heating process, the shaping is not carried out, and the section view of the cut sample is shown in figure 2.
Comparative example 2
Other steps are unchanged relative to the embodiment 1, only the low-temperature cooking and shaping are cancelled, but the shaping is carried out in a high-temperature cooking mode, and the result shows that in the high-temperature cooking process, the shaped balls are rapidly expanded due to high temperature, the volume of the balls is reduced in the subsequent cooling process, and the shaping effect is poor.
Comparative example 3
The other steps are not changed relative to the example 1, but the formula of the sizing composition (the corn starch, the curdlan and the egg white powder are formed according to the mass ratio of 18-20: 1-3: 12-15) is changed.
In the first formulation, curdlan and modified starch were mixed at a mass ratio of 2:15, and it was found that the molding itself was not easy in the low-temperature cooking process, and the cut cross-sectional view of the sample is shown in FIG. 3.
In the second formulation, curdlan and egg white powder are mixed according to the mass ratio of 2:15, and as a result, the sample can be molded in the low-temperature cooking process, but the sample shrinks and collapses and is difficult to mold after being refrigerated and heated, and the cut section of the sample is shown in fig. 4.
In the third formulation, the corn starch and the egg white powder are mixed according to the mass ratio of 20:15, and as a result, the molding is not easy to be carried out in the low-temperature cooking process, and the cut section of the sample is shown in fig. 5.
Through the secondary processing of the samples of the examples and the comparative examples, the fibrous structure of the plant-based meat-like product can be supported only under the combined action of the specific shaping composition of the invention and the subsequent low-temperature heating of not more than 75 ℃, the corresponding texture is formed, and the texture properties such as hardness, elasticity, chewiness and the like of the product are naturally ensured in addition to the formability of the secondary heating after the frozen storage. In addition, we have found that the present invention is successful, in addition to the above analysis, in relation to the quantitative moisture presence pattern of the protein in the product, and that the subsequent secondary heating is not guaranteed to occur as in the case of the cross-sectional profiles of FIGS. 2-5 (loose cross-section, porous, poor tightness) only when the free water content remaining in the protein of the product is low.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (10)
1. A styling composition comprising:
corn starch, curdlan and egg white powder;
the corn starch, curdlan and egg white powder are mixed according to the mass ratio of 18-20: 1-3: 12-15.
2. A plant-based pellet made from the styling composition of claim 1.
3. The plant-based pellet of claim 2, further comprising:
200 portions of soybean wiredrawing protein;
15-20 parts of soybean protein isolate;
0.1-0.3 part of beet red; and
65-85 parts of water;
the soybean wiredrawing protein is cylindrical wiredrawing protein, and is dehydrated after being soaked and then is disassembled for later use.
4. The plant-based pellet of claim 2, further comprising:
40-60 parts of soybean oil;
10-15 parts of vital gluten; and
and (3) other auxiliary materials.
5. The plant-based pellet of claim 4, wherein:
the other auxiliary materials comprise:
8-10 parts of beef extract;
0.8-1 part of beef powder;
1-3 parts of edible salt;
2-4 parts of monosodium glutamate; and
0.6 to 0.8 portion of black pepper powder.
6. A method of making a plant-based pellet as claimed in any one of claims 1 to 5, comprising:
(1) preparing materials;
(2) pulping in sections;
(3) molding: making the materials obtained by the sectional beating into balls with the diameter of 3-4cm on a ball forming machine;
(4) shaping: steaming and boiling the formed base balls at low temperature until the balls are completely formed;
(5) and (3) sterilization: packaging the shaped balls, and sterilizing for 9-12 months.
7. The production method according to claim 6, wherein:
the segmented beating in the step (2) comprises the following steps:
primary pulping: mixing soybean protein isolate, beet red and water, and chopping at high speed for 3min to obtain a first mixture;
secondary pulping: adding soybean oil and beef extract into the first mixture, chopping at high speed for 2min, adding the setting composition and wheat gluten, and chopping at high speed for 1min to obtain a second mixture;
pulping for three times: adding other auxiliary materials into the second mixture, and continuously stirring at high speed for 1min to obtain a third mixture;
pulping for four times: and adding the soybean drawing protein into the third mixture, and uniformly stirring at a low speed to obtain a pulping material for later use.
8. The production method according to claim 6, wherein:
and (4) the low-temperature cooking temperature in the step (4) is 65-75 ℃, and the cooking time is 15 min.
9. The production method according to claim 6, wherein:
and (5) sterilizing at 115 ℃ for 30 min.
10. A plant-based pellet prepared by the preparation method according to any one of claims 6 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
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| CN111406908A (en) * | 2020-04-02 | 2020-07-14 | 上海海洋大学 | Preparation method of cheese fish ball instant food |
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| CN107087757A (en) * | 2017-06-23 | 2017-08-25 | 安徽皓皓食品有限公司 | A kind of processing method of plain meat ball |
| CN107691662A (en) * | 2017-09-19 | 2018-02-16 | 山东御馨生物科技有限公司 | A kind of plain abalone and preparation method thereof |
| CN110250283A (en) * | 2019-06-18 | 2019-09-20 | 山东嘉华保健品股份有限公司 | A kind of novel bean product specialized soybean albumin original washing powder |
| CN111406908A (en) * | 2020-04-02 | 2020-07-14 | 上海海洋大学 | Preparation method of cheese fish ball instant food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
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Application publication date: 20210101 |