CN112401160A - Vegetable protein egg and its processing technology - Google Patents

Vegetable protein egg and its processing technology Download PDF

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Publication number
CN112401160A
CN112401160A CN202011284342.2A CN202011284342A CN112401160A CN 112401160 A CN112401160 A CN 112401160A CN 202011284342 A CN202011284342 A CN 202011284342A CN 112401160 A CN112401160 A CN 112401160A
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egg
paste
yolk
emulsified slurry
protein
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陆昱安
李岢娗
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Wuhan Baichen Food Co ltd
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Wuhan Baichen Food Co ltd
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    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The application discloses vegetable protein egg and a processing technology thereof, which relate to the field of vegetarian food processing, and the processing technology of the vegetable protein egg comprises the following steps: s1, protein preparation: adding soybean protein isolate, vegetable oil and flavoring agent into water, mixing, stirring, and beating to obtain gel-like emulsified slurry, wherein the flavoring agent comprises salt, white pepper and sugar; s2, yolk preparation: adding appropriate amount of salt and monosodium glutamate into fructus Cucurbitae Moschatae paste/radix Dauci Sativae paste and semen Phaseoli Radiati paste, parching in edible oil at 130-; s3, egg forming: coating the gelatinized emulsified slurry obtained in the step S1 outside the mashed egg yolk obtained in the step S2, forming into fried egg shape or ellipsoidal shape, steaming, and vacuum packaging to obtain vegetable protein egg product. The egg has the effects of being more green and healthy, and enabling the taste and flavor to be closer to those of real eggs.

Description

Vegetable protein egg and its processing technology
Technical Field
The application relates to the field of vegetarian food processing, in particular to vegetable protein vegetarian chicken eggs and a processing technology thereof.
Background
The egg yolk contains more cholesterol, is not suitable for people with high blood pressure, high blood sugar and high blood sugar, old people and vegetarian people to eat more, and the feed of artificially fed livestock and poultry often contains more growth hormone, antibiotics and the like, so that the human body is not good for the health of eaters after taking too many eggs.
Vegetarian food is a dietary way of not eating animal products such as meat, poultry, seafood and the like, and sometimes the vegetarian food is abstinent from eating dairy products and honey. In modern society, vegetarians are more and more, especially middle-aged and elderly people, and the vegetarians are favored to prevent cardiovascular and cerebrovascular diseases, hypertension, hyperglycemia and the like.
However, vegetable foods are selected from plant materials, and the taste of the vegetable foods is not as good as that of actual meat and eggs. Therefore, the inventor thinks that how to make vegetarian egg into vegetarian food with realistic mouthfeel and nutritional value is an urgent problem to be solved.
Disclosure of Invention
In order to solve the problems that the vegetarian egg in the related art is not good in taste and low in nutritional value as compared with the actual egg, the application provides the vegetarian egg and the processing technology thereof.
The vegetable protein egg and the processing technology thereof adopt the following technical scheme:
a vegetable protein egg and its processing technology, including the following steps:
s1, protein preparation: adding soybean protein isolate, vegetable oil and flavoring agent into water, mixing, stirring, and beating to obtain gel-like emulsified slurry, wherein the flavoring agent comprises salt, white pepper and sugar;
s2, yolk preparation: adding appropriate amount of salt and monosodium glutamate into fructus Cucurbitae Moschatae paste/radix Dauci Sativae paste and semen Phaseoli Radiati paste, parching in edible oil at 130-;
s3, egg forming: coating the gelatinized emulsified slurry obtained in the step S1 outside the mashed egg yolk obtained in the step S2, forming into fried egg shape or ellipsoidal shape, steaming, and vacuum packaging to obtain vegetable protein egg product.
By adopting the technical scheme, in the step S1, the isolated soy protein, the vegetable oil and the flavoring agent are mixed in water and beaten into gelatinous emulsified slurry, the emulsified slurry is used for preparing the protein, so that the taste of fine Q-elasticity is realized, the mouthfeel of the egg protein is closer to that of the real egg protein, and the prepared protein has the taste suitable for eating and better flavor due to the addition of the vegetable oil and the flavoring agent. In the step of S2, the yolk is prepared by frying mashed pumpkin/carrot and mashed mung bean kernel, the mashed mung bean kernel prepared from peeled mung bean has the taste of yolk sand, the mashed pumpkin/carrot has better sweetness and dyeing effect, and the taste of the prepared yolk is closer to the real taste of egg yolk by combining seasoning ingredients such as salt, monosodium glutamate, oil and the like and a frying process; the mung bean kernel paste and the pumpkin paste are plant components, are natural, have low calorie, do not contain cholesterol, and are more green and healthy. And S3, coating the gelatinous emulsified slurry outside the mashed egg yolk, and forming into a fried egg shape or an ellipsoidal water-boiled egg shape, wherein the shape is closer to the real egg, so that the taste, the taste and the shape are close to the real egg height.
Further, in the step of S1, cold water of 0-15 ℃ is selected as the water for forming the emulsified slurry.
By adopting the technical scheme, if the temperature of the water for forming the emulsified slurry is lower than the low temperature (lower than 0 ℃), the water can form broken ice crystals below 0 ℃, so that the prepared protein has the taste of broken slag; if the water temperature for forming the emulsified slurry is too high, the emulsified slurry is easy to be rigid, the protein is not tender, and the taste is reduced.
Further, in the step S1, the isolated soy protein is added into water and rapidly stirred for 2-4min at the speed of 2850 and 3150r/min, and then the vegetable oil and the flavoring agent are added and stirred for 2-3 min.
By adopting the technical scheme, the soybean protein isolate is firstly added into water and rapidly stirred for 2-4min, so that the soybean protein isolate can be rapidly beaten to form emulsified slurry. After the soybean protein isolate is beaten, the vegetable oil and the flavoring agent are added and continuously stirred, so that the vegetable oil and the flavoring agent are fully and uniformly mixed in the emulsified slurry, the influence of the vegetable oil and the flavoring agent on the beating of the soybean protein isolate is reduced, and the mouthfeel and the taste of the emulsified slurry are more uniform.
Further, in the step S1, the preparation and storage of the emulsified slurry are maintained at 0 to 15 ℃.
By adopting the technical scheme, if the manufacturing and storage temperature of the emulsified slurry is lower than 0 ℃, water in the emulsified slurry is melted and iced out and crystallized, and the taste of crushed slag is generated. If the temperature for preparing and preserving the emulsified slurry is higher than 15 ℃, the emulsified slurry is difficult to form gel at higher temperature, which causes difficulty in forming egg white capable of keeping shape in the step S3 and increases the difficulty of egg forming.
Further, in the step S1, the emulsified slurry is prepared from the following components in percentage by weight: 12-15% of soybean protein isolate, 10-15% of vegetable oil, 0.32-0.36% of salt, 0.08-0.13% of white pepper, 0.48-0.52% of sugar and the balance of water.
By adopting the technical scheme, the components in the emulsified slurry are in the proportion, and salt, white pepper and sugar in proper proportion are matched to be used as the flavoring agent, so that the protein prepared from the emulsified slurry has light pepper fragrance and proper salty and sweet taste, and has better mouthfeel and flavor.
Further, in the step S2, the method for making the mung bean kernel paste is as follows: peeling semen Phaseoli Radiati, soaking in water for 3-5 hr, taking out, draining, steaming at 95-100 deg.C for 28-32min, and cooling to obtain semen Phaseoli Radiati paste.
By adopting the technical scheme, the mung beans are peeled and then soaked in water, so that the mung beans are softened, the mashed mung beans after being steamed are more delicate in taste, and the taste of crushed dregs caused by the mung bean skins is removed.
Further, in the step S2, the egg yolk is prepared from the following components in percentage by weight: 33-37% of peeled mung bean, 8-12% of pumpkin paste/carrot paste, 13-18% of vegetable oil, 0.3-0.5% of salt, 0.2-0.3% of monosodium glutamate and the balance of water.
By adopting the technical scheme, the egg yolk has proper sandy sand taste, good color and taste and better flavor by adopting the proportion of the components in the egg yolk.
Further, in the step S3, the method for forming fried egg shape is as follows: cutting the fried bean curd skin into 2 fried bean curd skin round pieces with the diameter of 7-12cm, spreading the gelatinous emulsified slurry obtained in the step S1 on one fried bean curd skin round piece to form egg white, making the yolk paste obtained in the step S2 into a round ball shape, placing the round ball shape in the middle of the egg white, slightly pressing the edge of the yolk paste into a semi-ellipsoid shape with a concave convex edge, covering another layer of fried bean curd skin round piece, and forming into the shape of fried egg.
By adopting the technical scheme, the fried egg white can provide a gelatinous emulsified slurry flat base for the fried egg, so that the fried egg is more stably formed, and the fried egg white has a crisp taste and a better flavor.
Further, in the step S3, the dosage ratio of the emulsified slurry to the egg yolk paste is (22-30): (8-15).
By adopting the technical scheme, the emulsified slurry and the mashed egg yolk are in the dosage ratio, so that the formed fried egg or water-boiled egg has the specification similar to that of the actual fried egg or water-boiled egg, and the ratio of the egg yolk to the egg white is moderate.
The application provides a vegetable protein egg is realized through following technical scheme:
a vegetable protein egg is prepared by adopting the processing technology of the vegetable protein egg.
In summary, the present application has the following beneficial effects:
firstly, the emulsified slurry for preparing the protein is prepared by mixing and beating the isolated soy protein, the vegetable oil and the flavoring agent in water into gel, so that the emulsified slurry has the mouth feel of fine Q elasticity, is closer to the mouth feel of real egg protein, and is added with the vegetable oil and the flavoring agent, so that the prepared protein also has the taste suitable for eating and has better flavor.
Secondly, the yolk is prepared by frying the mashed pumpkin and the mashed mung bean kernel, the mashed mung bean kernel prepared from the peeled mung bean has the taste of the yolk sand, the mashed pumpkin has better sweetness and dyeing effect, and the taste of the prepared yolk is closer to the real taste of the yolk of the egg by combining the seasoning ingredients such as salt, monosodium glutamate, oil and the like and the frying process.
Thirdly, water with the temperature of 0-15 ℃ is selected for the water for forming the emulsified slurry, and the manufacturing and storage processes of the emulsified slurry are kept at 0-15 ℃, so that the fine Q-elasticity mouthfeel of the protein manufactured by the emulsified slurry can be improved, and the taste of the protein is closer to the real taste of the protein.
Detailed Description
The present application is further described in detail with reference to the following examples, which are intended to illustrate: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and all the starting materials in the following examples were obtained from the ordinary commercial sources except for the specific conditions.
Examples
Example 1
A processing technology of vegetable protein egg comprises the following steps:
s1, protein preparation:
adding soybean protein isolate, sunflower seed oil and flavoring agent into water of 20 deg.C, mixing, stirring, beating to obtain gel-like emulsified slurry, and sealing at 20 deg.C for storage;
s2, yolk preparation:
a. preparing pumpkin paste: cleaning fructus Cucurbitae Moschatae, peeling, removing seed, steaming at 95 deg.C for 50min, cooling, and mashing the steamed fructus Cucurbitae Moschatae into fructus Cucurbitae Moschatae paste;
b. making the mung bean kernel paste: peeling semen Phaseoli Radiati, soaking in water for 3 hr, taking out, draining, steaming at 95 deg.C for 32min, cooling, and making into semen Phaseoli Radiati paste;
c. and (3) frying yolk: mixing the pumpkin puree and the mung bean seed puree, adding a proper amount of salt and monosodium glutamate, stir-frying in sunflower seed oil at 180 ℃ for 30min, and cooling to obtain egg yolk puree;
s3, egg forming:
forming the yolk paste obtained in the step S2 into a ball with the size of yolk through a food-grade plastic or silica gel mold, wrapping the gelatinous emulsified slurry obtained in the step S1 outside the yolk paste, and twisting into a conventional egg shape;
and (3) steaming the formed semi-finished product eggs by water for 35min at the temperature of 95 ℃ until the eggs are cooked, and then carrying out vacuum packaging to obtain the finished product vegetable protein eggs.
The amounts of the raw materials used in the above steps are shown in Table 1.
The embodiment also provides a finished vegetable protein egg prepared by the ingredients shown in the table 1 and the processing technology, and the finished vegetable protein egg is steamed and reheated before being eaten.
TABLE 1 ingredient amount ratio table in each step of examples 1-5
Figure BDA0002781547540000051
Example 2
A processing technology of vegetable protein egg comprises the following steps:
s1, protein preparation:
adding soybean protein isolate, soybean oil and flavoring agent into 15 deg.C water, mixing, stirring, beating to obtain gel-like emulsified slurry, and sealing at 15 deg.C for storage;
s2, yolk preparation:
a. preparing carrot paste: cleaning carrot, peeling, steaming at 96 deg.C for 45min, cooling, and mashing steamed carrot into carrot paste;
b. making the mung bean kernel paste: peeling semen Phaseoli Radiati, soaking in water for 3.5h, taking out, draining, steaming at 96 deg.C for 31min, cooling, and making into semen Phaseoli Radiati paste;
c. and (3) frying yolk: mixing the carrot paste and the mung bean kernel paste, adding a proper amount of salt and monosodium glutamate, stir-frying in the sunflower seed oil at 170 ℃ for 35min, and cooling to obtain egg yolk paste;
s3, egg forming:
cutting commercially available fried bean curd skin into 2 fried bean curd skin round pieces with the diameter of 8cm, spreading the gelatinous emulsified slurry obtained in the step S1 on one fried bean curd skin round piece to form egg white, making the yolk paste obtained in the step S2 into a spherical shape, placing the spherical shape in the middle of the egg white, slightly pressing the edge of the yolk paste to enable the yolk paste to be in a semi-ellipsoidal shape with a convex middle and a concave edge, then covering another layer of fried bean curd skin round piece, and forming into a fried egg shape;
steaming the molded semi-finished fried egg at 96 deg.C for 32min, and vacuum packaging to obtain the final product vegetable protein egg.
The amounts of the raw materials used in the above steps are shown in Table 1.
This example also provides a finished vegetarian egg prepared from the ingredients shown in table 1 and the above-described processing techniques, which can be fried and reheated prior to consumption.
Example 3
A processing technology of vegetable protein egg comprises the following steps:
s1, protein preparation:
adding soybean protein isolate, sunflower seed oil and flavoring agent into 10 deg.C water, mixing, stirring, beating to obtain gel-like emulsified slurry, and sealing at 10 deg.C for storage;
s2, yolk preparation:
a. preparing pumpkin paste: cleaning fructus Cucurbitae Moschatae, peeling, removing seed, steaming at 97 deg.C for 40min, cooling, and mashing the steamed fructus Cucurbitae Moschatae into fructus Cucurbitae Moschatae paste;
b. making the mung bean kernel paste: peeling semen Phaseoli Radiati, soaking in water for 4 hr, taking out, draining, steaming at 97 deg.C for 30min, cooling, and making into semen Phaseoli Radiati paste;
c. and (3) frying yolk: mixing the pumpkin paste and the mung bean seed paste, adding a proper amount of salt and monosodium glutamate, stir-frying in 160 ℃ soybean oil for 40min, and cooling to obtain egg yolk paste;
s3, egg forming:
cutting commercially available fried bean curd skin into 2 fried bean curd skin round pieces with the diameter of 10cm, spreading the gelatinous emulsified slurry obtained in the step S1 on one fried bean curd skin round piece to form egg white, making the yolk paste obtained in the step S2 into a spherical shape, placing the spherical shape in the middle of the egg white, slightly pressing the edge of the yolk paste to enable the yolk paste to be in a semi-ellipsoidal shape with a convex middle and a concave edge, then covering another layer of fried bean curd skin round piece, and forming into a fried egg shape;
steaming the formed semi-finished fried egg at 97 deg.C for 30min, and vacuum packaging to obtain finished vegetable protein egg, which is fried and reheated before eating.
The amounts of the raw materials used in the above steps are shown in Table 1.
The embodiment also provides a finished product of the vegetarian egg prepared by the ingredients shown in the table 1 and the processing technology.
Example 4:
a processing technology of vegetable protein egg comprises the following steps:
s1, protein preparation:
adding soybean protein isolate, sunflower seed oil and flavoring agent into 5 deg.C water, mixing, stirring, beating to obtain gel-like emulsified slurry, and sealing at 5 deg.C for storage;
s2, yolk preparation:
a. preparing pumpkin paste: cleaning fructus Cucurbitae Moschatae, peeling, removing seed, steaming at 98 deg.C for 35min, cooling, and mashing the steamed fructus Cucurbitae Moschatae into fructus Cucurbitae Moschatae paste;
b. making the mung bean kernel paste: peeling semen Phaseoli Radiati, soaking in water for 4.5h, taking out, draining, steaming at 98 deg.C for 29min, cooling, and mashing into semen Phaseoli Radiati paste;
c. and (3) frying yolk: mixing the pumpkin puree and the mung bean seed puree, adding a proper amount of salt and monosodium glutamate, stir-frying in the sunflower seed oil at 150 ℃ for 45min, and cooling to obtain egg yolk puree;
s3, egg forming:
cutting commercially available fried bean curd skin into 2 fried bean curd skin round pieces with the diameter of 10cm, spreading the gelatinous emulsified slurry obtained in the step S1 on one fried bean curd skin round piece to form egg white, making the yolk paste obtained in the step S2 into a spherical shape, placing the spherical shape in the middle of the egg white, slightly pressing the edge of the yolk paste to enable the yolk paste to be in a semi-ellipsoidal shape with a convex middle and a concave edge, then covering another layer of fried bean curd skin round piece, and forming into a fried egg shape;
steaming the molded semi-finished fried egg at 99 deg.C for 27min, and vacuum packaging to obtain vegetable protein egg product, which is fried and reheated before eating.
Example 5
A processing technology of vegetable protein egg comprises the following steps:
s1, protein preparation:
adding soybean protein isolate, sunflower seed oil and flavoring agent into water of 0 deg.C, mixing, stirring, beating to obtain gel-like emulsified slurry, and sealing at 0 deg.C for storage;
s2, yolk preparation:
a. preparing pumpkin paste: cleaning fructus Cucurbitae Moschatae, peeling, removing seed, steaming at 100 deg.C for 30min, cooling, and mashing the steamed fructus Cucurbitae Moschatae into fructus Cucurbitae Moschatae paste;
b. making the mung bean kernel paste: peeling semen Phaseoli Radiati, soaking in water for 5 hr, taking out, draining, steaming at 100 deg.C for 28min, cooling, and making into semen Phaseoli Radiati paste;
c. and (3) frying yolk: mixing fructus Cucurbitae Moschatae paste and semen Phaseoli Radiati paste, adding appropriate amount of salt and monosodium glutamate, parching in oleum Helianthi at 130 deg.C for 50min, and cooling to obtain egg yolk paste;
s3, egg forming:
cutting commercially available fried bean curd skin into 2 fried bean curd skin round pieces with the diameter of 12cm, spreading the gelatinous emulsified slurry obtained in the step S1 on one fried bean curd skin round piece to form egg white, making the yolk paste obtained in the step S2 into a spherical shape, placing the spherical shape in the middle of the egg white, slightly pressing the edge of the yolk paste to enable the yolk paste to be in a semi-ellipsoidal shape with a convex middle and a concave edge, then covering another layer of fried bean curd skin round piece, and forming into a fried egg shape;
steaming the formed semi-finished fried egg at 100 deg.C for 25min, and vacuum packaging to obtain vegetable protein egg product, which is fried and reheated before eating.
Example 6
A vegetable protein egg processing technology, this example is different from example 4 in that in step S1, isolated soy protein is added into water at 5 deg.C and rapidly stirred at 2850r/min for 4min, then sunflower seed oil and flavoring agent are added and stirred for 3 min.
Example 7
A vegetable protein egg processing technology, this example is different from example 4 in that in step S1, isolated soy protein is added into 5 ℃ water and stirred rapidly at 3000r/min for 3min, then sunflower seed oil and flavoring agent are added and stirred for 2.5 min.
Example 8
A vegetable protein egg processing technology, this example is different from example 4 in that in step S1, isolated soy protein is added into 5 ℃ water and stirred rapidly for 2min at 3150r/min, then sunflower seed oil and flavoring agent are added and stirred for 2 min.
Example 9
A processing technology of vegetable protein egg, which is different from the embodiment 4 in that in the step S1 of the embodiment, soy protein isolate, sunflower seed oil and flavoring agent are added into water with the temperature of 20 ℃, mixed and stirred, evenly stirred, formed into gelatinous emulsified slurry, and sealed and stored at the temperature of 20 ℃.
Example 10
A vegetable protein egg processing technology is different from that of example 4 in that in the step S1, soybean protein isolate, sunflower seed oil and flavoring agents are added into ice water at 0 ℃, mixed and stirred and beaten uniformly to form gelatinous emulsified slurry, and the gelatinous emulsified slurry is sealed and stored at the temperature of minus 5 ℃.
Comparative example
Comparative example 1
The comparative example used a commercial vegetarian egg.
Comparative example 2
This comparative example is different from example 1 in that the whole egg yolk in the S2 step was made of the mashed mung bean kernel without stir-frying.
Sensory test 100 volunteers aged 20 to 60 years and tasted normally were randomly selected for taste test, each volunteer consumed the plain chicken eggs of examples 1 to 10 and comparative examples 1 to 2, and each test index was scored (10 full points), and the average score of each index of each group was calculated as the final score. The results are reported in Table 2.
TABLE 2 sensory test record sheet
Figure BDA0002781547540000091
And (3) data analysis:
as can be seen from Table 2, the vegetable egg white prepared in the examples 1-10 of the present application has a high score in each taste test index, wherein the elasticity of egg white Q is above 7 points, the smoothness and tenderness of egg white is above 7 points, the fineness of egg yolk is above 8 points, and the mouthfeel of egg yolk sand is above 8 points. The vegetable protein egg in the embodiments 1-10 of the present application has good taste, and is more popular with people because of nutrition and taste.
Comparing examples 6, 7 and 8 with example 4, respectively, it can be seen that the protein Q elasticity and the protein tenderness of examples 6, 7 and 8 are superior to those of example 4, which indicates that the soy protein isolate is stirred and whipped rapidly before being mixed with sunflower seed oil and flavoring agent, which is helpful for improving the protein taste.
Comparing example 9 with example 4, it can be found that the elasticity degree of the egg white Q and the smoothness and tenderness of the egg white of example 9 are lower than those of example 4, and the smoothness degree of the egg yolk and the sandy mouthfeel of the egg yolk are close to those of example 4, which indicates that the water temperature for dissolving the isolated soy protein and the storage temperature of the emulsified slurry are not too high, otherwise the emulsified slurry is easy to be rigid and the egg white is not tender.
Comparing example 10 with example 4, it can be seen that the egg white Q elasticity, the egg yolk fineness and the egg yolk sandy taste of example 10 are all similar to example 4, and only the egg white tender degree is lower than example 4, which indicates that when the emulsified slurry is stored at-5 ℃, the storage temperature is too low, water in the emulsified slurry freezes to form small ice crystals, and finally the egg white tender degree is reduced.
Comparing the comparative example 1 with the examples 1 to 10 one by one, it can be found that the vegetable egg of the examples 1 to 10 is superior to the commercial product in the four aspects of the elastic taste of egg white Q, the smooth and tender degree of egg white, the fineness of egg yolk and the sandy taste of egg yolk, and has better quality.
Comparing the comparative example 2 with the example 1 of the present application, it can be found that the egg white Q elasticity, the egg white tenderness and the yolk sandy flavor of the comparative example 2 are all similar to or even slightly superior to those of the example 1, but the fineness score of the yolk is greatly lower than that of the example 1, which indicates that when the yolk is prepared, although the single green bean kernel paste can maintain a better yolk sandy flavor, the yolk is astringent but not fine, and the fineness of the yolk can be better improved by matching the green bean kernel paste with the pumpkin paste and matching with a stir-frying process.
According to the data, the vegetable protein egg prepared by the method has green and healthy nutritive value, and simultaneously has the taste and flavor of the real egg, so that the vegetable protein egg is suitable for all ages.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (10)

1. A processing technology of vegetable protein eggs is characterized by comprising the following steps:
s1, protein preparation: adding soybean protein isolate, vegetable oil and flavoring agent into water, mixing, stirring, and beating to obtain gel-like emulsified slurry, wherein the flavoring agent comprises salt, white pepper and sugar;
s2, yolk preparation: adding appropriate amount of salt and monosodium glutamate into fructus Cucurbitae Moschatae paste/radix Dauci Sativae paste and semen Phaseoli Radiati paste, parching in edible oil at 130-;
s3, egg forming: coating the gelatinized emulsified slurry obtained in the step S1 outside the mashed egg yolk obtained in the step S2, forming into fried egg shape or ellipsoidal shape, steaming, and vacuum packaging to obtain vegetable protein egg product.
2. The process of claim 1, wherein the water used to form the emulsified slurry in step S1 is selected from 0-15 deg.C cold water.
3. The process of claim 1, wherein in step S1, the soy protein isolate is added to water and rapidly stirred at 2850 and 3150r/min for 2-4min, and then the vegetable oil and flavoring agent are added and stirred for 2-3 min.
4. The process of claim 1, wherein the emulsified slurry is maintained at 0-15 ℃ during the step of S1.
5. The process of claim 1, wherein in step S1, the emulsified slurry is prepared from the following components in percentage by weight: 12-15% of soybean protein isolate, 10-15% of vegetable oil, 0.32-0.36% of salt, 0.08-0.13% of white pepper, 0.48-0.52% of sugar and the balance of water.
6. The process for preparing vegetable protein egg according to claim 1, wherein in the step S2, the method for preparing the mashed mung bean kernel comprises the following steps: peeling semen Phaseoli Radiati, soaking in water for 3-5 hr, taking out, draining, steaming at 95-100 deg.C for 28-32min, and cooling to obtain semen Phaseoli Radiati paste.
7. The process of claim 6, wherein in the step S2, the yolk is prepared from the following components in percentage by weight: 33-37% of peeled mung bean, 8-12% of pumpkin paste/carrot paste, 13-18% of vegetable oil, 0.3-0.5% of salt, 0.2-0.3% of monosodium glutamate and the balance of water.
8. The process of claim 1, wherein the step S3, the method for forming fried egg shape is as follows: cutting the fried bean curd skin into 2 fried bean curd skin round pieces with the diameter of 7-12cm, spreading the gelatinous emulsified slurry obtained in the step S1 on one fried bean curd skin round piece to form egg white, making the yolk paste obtained in the step S2 into a round ball shape, placing the round ball shape in the middle of the egg white, slightly pressing the edge of the yolk paste into a semi-ellipsoid shape with a concave convex edge, covering another layer of fried bean curd skin round piece, and forming into the shape of fried egg.
9. The process for processing vegetable protein egg as claimed in claim 7 or 8, wherein in the step S3, the mass ratio of the emulsified slurry to the egg yolk paste is (22-30): (8-15).
10. A vegetarian egg produced by the process of any of claims 1-9.
CN202011284342.2A 2020-11-17 2020-11-17 Vegetable protein egg and its processing technology Pending CN112401160A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI773610B (en) * 2021-12-10 2022-08-01 阿舍國際有限公司 vegetable egg

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1367043A (en) * 1972-03-15 1974-09-18 Quaker Oats Co Simulated egg
JPH08298963A (en) * 1995-03-06 1996-11-19 Bekutoru Kk Egg-like food and its production
US20130052304A1 (en) * 2011-08-22 2013-02-28 Weili Li Egg substitute and method of producing same
WO2019038794A1 (en) * 2017-08-24 2019-02-28 Università Degli Studi di Udine Food product and its process of preparation
CN111436576A (en) * 2020-04-20 2020-07-24 浙江工业大学 Method for preparing egg substitute based on soybean protein isolate and product

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1367043A (en) * 1972-03-15 1974-09-18 Quaker Oats Co Simulated egg
JPH08298963A (en) * 1995-03-06 1996-11-19 Bekutoru Kk Egg-like food and its production
US20130052304A1 (en) * 2011-08-22 2013-02-28 Weili Li Egg substitute and method of producing same
WO2019038794A1 (en) * 2017-08-24 2019-02-28 Università Degli Studi di Udine Food product and its process of preparation
CN111436576A (en) * 2020-04-20 2020-07-24 浙江工业大学 Method for preparing egg substitute based on soybean protein isolate and product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI773610B (en) * 2021-12-10 2022-08-01 阿舍國際有限公司 vegetable egg

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Application publication date: 20210226