CN112741333A - 一种营养安全植物肉及其制备方法 - Google Patents
一种营养安全植物肉及其制备方法 Download PDFInfo
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- CN112741333A CN112741333A CN202110069425.8A CN202110069425A CN112741333A CN 112741333 A CN112741333 A CN 112741333A CN 202110069425 A CN202110069425 A CN 202110069425A CN 112741333 A CN112741333 A CN 112741333A
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Abstract
本发明属于食品加工技术领域,具体涉及一种营养安全植物肉及其制备方法。所述的营养安全植物肉由如下重量百分比的原料制成:复过水的拉丝蛋白40‑55%、植物油10‑15%、淀粉5‑10%、杂粮粉2‑5%、食用胶0.25‑0.7%、鲜味剂0.3‑0.5%、冰水20‑30%和营养强化物1‑3%。本发明采用真空斩拌、真空搅拌和真空成型技术,生产出的植物肉不仅营养安全,而且植物肉中空气残留很少,致密性好,口感好,有嚼劲,淡黄,鲜香,气味、色泽较好,解决了植物肉切割不易成型问题,使植物肉切起来成块、成片、成丝、成条性更好,安全卫生。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种营养安全植物肉及其制备方法。
背景技术
营养安全植物肉以植物蛋白质为主要原料,通过重塑蛋白质的解离聚合行为形成具有类似动物肉纤维结构和咀嚼感的组织化植物蛋白,同时添加油脂、色素、粘合剂等非动物来源食品配料,加工定制出接近真实动物肉的形态色泽与风味口感,健康安全,符合人们健康要求。但是,现在的植物蛋白的原料主要来源大豆蛋白,所得营养安全植物肉品质受限,而且制备过程中需要经过高温处理,破坏营养安全植物肉的有效成分。
公开号为CN111264679A的中国发明专利申请公开了一种植物蛋白人造肉的生产工艺,涉及人造肉技术领域,其包括以下加工步骤:S1,准备原料,将大豆原料冲洗去除杂质,并将大豆原料浸泡8-10h;S2,磨浆和煮浆,将浸泡好的大豆原料研磨成豆浆,将豆浆煮沸;S3,点卤和压榨,将煮沸后的豆浆加入氯化镁,形成豆脑,将豆脑投入压机压榨形成豆干;S4,斩拌,采用斩拌机对步骤S3得到的豆干进行斩拌,然后加入调味料斩拌均匀,得到馅料;S5,灌装和切片,对馅料进行抽真空灌装,将馅料灌装到肠衣中,然后采用切片机进行切片;S6,预炸和速冻,将步骤S5得到的切片裹浆并进行预炸;S7,速冻和包装入库,预炸定型后进行速冻处理,然后包装并入库,采用上述生产工艺具有成本低、营养价值高的优点。但是,该专利工序复杂,工业生产效率低,油炸工序使产品含油量高,不利于贮藏,而且油炸食品不健康。
公开号为CN111903833A的中国发明专利申请公开了一种基于热超声技术的植物蛋白粉体的制备方法和产品及其应用,包括,将植物蛋白分散于纯净水中,制得植物蛋白水溶液,控制植物蛋白水溶液中植物蛋白的浓度为≤20%;将植物蛋白水溶液热超声处理,获得含有聚集体的蛋白溶液,其中,超声功率为10~800W,频率为10-30kHz,振幅为10%~40%,温度为30~90℃,时间为5~120min;将含有聚集体的蛋白溶液,喷雾干燥处理制得可溶的植物分离蛋白粉体,得到的蛋白粉聚集体含量5%~30%,凝胶温度50~100℃。该植物蛋白聚集体含量在5%~30%,这种蛋白粉体经加热诱导可形成热不可逆凝胶,这种凝胶具有较高的弹性且具有较好的持水、持油能力,可使最终制得的营养安全植物肉质构和口感接近真肉,并符合人们对低油脂、低胆固醇的健康需求。但是,该专利营养安全植物肉各原料经过蒸汽加热而成,可溶的植物分离蛋白粉体经加热诱导可形成热不可逆凝胶,加热破坏营养安全植物肉的营养成分,营养价值单一。
发明内容
为克服上述缺陷,本发明的目的在于提供一种营养安全植物肉及其制备方法。
为实现上述目的,本发明采用如下技术方案:
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白40-55%、植物油10-15%、淀粉5-10%、杂粮粉2-5%、食用胶0.25-0.7%、鲜味剂0.3-0.5%、冰水20-30%和营养强化物1-3%。
优选地,所述的营养安全植物肉由如下重量百分比的原料制成:复过水的拉丝蛋白45-50%、植物油10-15%、淀粉5-10%、杂粮粉2-5%、食用胶0.25-0.7%、鲜味剂0.3-0.5%、冰水20-30%和营养强化物1-3%。
优选地,所述的复过水的拉丝蛋白含水量为40-50%。
优选地,所述的复过水的拉丝蛋白的制备方法包括以下步骤:在植物蛋白中加入水和淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡10-30min,最后脱水处理,即得。
优选地,所述的植物蛋白为大豆分离蛋白和/或豌豆分离蛋白。
优选地,所述的植物油为花生油、葵花籽油、菜籽油、玉米油、大豆油和蓖麻油中至少一种,所述的淀粉为玉米淀粉、小麦淀粉和土豆淀粉中至少一种,所述的杂粮粉为燕麦粉、小米粉、荞麦粉和藜麦粉中至少一种,所述的食用胶为瓜尔胶、琼脂、卡拉胶、黄原胶、魔芋胶和刺槐豆胶中只少一种,所述的营养强化物包括植物多糖、姜黄素、硒营养物、胡萝卜素、钙营养物、铁营养物、锌营养物、钾营养物和烟酰胺中至少一种。
优选地,所述的营养强化物为植物多糖、姜黄素、硒营养物、胡萝卜素、钙营养物、铁营养物、锌营养物、钾营养物和烟酰胺。
优选地,所述的植物多糖为菊粉和/或松茸提取物。
优选地,所述的营养安全植物肉由如下重量百分比的原料制成:复过水的拉丝蛋白40-55%,植物油10-15%,淀粉5-10%,杂粮粉2-5%,食用胶0.25-0.7%,鲜味剂0.3-0.5%,冰水20-30%,植物多糖0.6-1.5%,姜黄素0.01-0.08%,硒营养物0.01-0.02%,胡萝卜素0.01-0.02%,钙营养物0.5-0.8%,铁营养物0.01-0.03%,锌营养物0.01-0.02%,钾营养物0.03-0.05%,烟酰胺0-0.01%。
一种营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量百分比准备各种原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08MPa;
b.将淀粉、杂粮粉、食用胶、鲜味剂、冰水加入斩拌机,低速斩拌3-5min,保持温度≤2℃;
c.继续加入植物油,高速斩拌5-8min,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加营养强化物,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌10-15min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装。
本发明的积极有益效果:
1.本发明拉丝蛋白所用原料植物蛋白为大豆分离蛋白和/或豌豆分离蛋白,蛋白质丰富,容易吸收,植物油补充脂肪,淀粉补充碳水化合物,杂粮粉补充碳水化合物和膳食纤维,食用胶起增稠剂作用,鲜味剂提鲜作用,营养强化物进一步提供营养成分,其中,植物多糖例如菊粉具有调节肠道微生物菌群,改善肠道健康作用,松茸提取物抗肿瘤可以提高人体免疫力,姜黄素是植物营养色素,可以增加人体的免疫力,硒元素例如富硒食用菌粉补充硒同时含有的蛋氨酸,对豆类蛋白有营养补充作用,胡萝卜素在体内可以转化为维生素A,保护视力的作用,钙营养物例如果酸钙补充钙,铁营养物例如硫酸亚铁补充铁,锌营养物例如乳酸锌补充锌,钾营养物例如氯化钾补充钾,烟酰胺有延缓皮肤衰老的作用,配方中营养物质的搭配既顾及到三大产能营养强化物补充,还考虑到了重要维生素、矿物质和水的补充,营养比例合理,而且不进行高温处理,不破坏营养物质结构,所得植物肉营养丰富,食用安全;此外淀粉、杂粮粉、食用胶、菊粉和松茸提取物包含膳食纤维,还可以改善植物肉质构,通过斩拌机斩拌,可使各种物料和蛋白能够充分乳化在一块,形成很好的凝胶结构,使植物肉组织结构致密,有嚼劲,口感好。
2.本发明采用真空斩拌、真空搅拌和真空成型技术,不进行高温处理工艺,生产出的植物肉不仅营养价值高,而且空气残留很少,致密性好,口感好,有嚼劲,淡黄,鲜香,气味、色泽较好,解决了生鲜植物肉切割不易成型问题,使植物肉切起来成块、成片、成丝、成条性更好。本发明在拉丝蛋白制备工艺中采用了微波杀菌、电位水杀菌技术,微生物数量大大减少,增加了营养安全植物肉的安全性,无致病菌存在,安全卫生。
具体实施方式
下面结合一些具体实施方式,对本发明进一步说明。
实施例1
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白46%,花生油15%,小麦淀粉7.5%,燕麦粉3%,瓜尔胶0.22%,琼脂0.1%,味精0.3%,冰水27%,菊粉0.6%,姜黄素0.04%,松茸提取物(多糖含量25-35%)0.2%,富硒食用菌粉0.02%,胡萝卜素0.02%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在大豆分离蛋白中加入植物蛋白重量10%的水和5%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡20min,最后脱水处理,得到复过水的拉丝蛋白,含水量为45%,其中所述的大豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将小麦淀粉、燕麦粉、瓜尔胶、琼脂、味精、冰水加入斩拌机,低速斩拌5min,保持温度≤2℃;
c.继续加入花生油,高速斩拌6min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌12min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例2
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白40%,菜籽油13%,玉米淀粉10%,小米粉5%,卡拉胶0.5%,琼脂0.05%,味精0.29%,冰水29%,菊粉1%,姜黄素0.02%,松茸提取物(多糖含量25-35%)0.5%,富硒食用菌粉0.02%,胡萝卜素0.01%,碳酸钙0.56%,硫酸亚铁0.01%,乳酸锌0.01%,氯化钾0.03%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在大豆分离蛋白中加入植物蛋白重量15%的水和5%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡15min,最后脱水处理,得到复过水的拉丝蛋白,含水量为43%,其中所述的大豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将玉米淀粉、小米粉、卡拉胶、琼脂、味精、冰水加入斩拌机,低速斩拌4min,保持温度≤2℃;
c.继续加入菜籽油,高速斩拌5min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌10min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例3
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白45%,花生油14%,土豆淀粉8.3%,藜麦粉3%,瓜尔胶0.4%,琼脂0.2%,味精0.5%,冰水27%,菊粉0.5%,姜黄素0.05%,松茸提取物(多糖含量25-35%)0.2%,富硒食用菌粉0.01%,胡萝卜素0.01%,果酸钙0.74%,硫酸亚铁0.01%,乳酸锌0.02%,氯化钾0.05%,烟酰胺0.01%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在大豆分离蛋白和豌豆分离蛋白(两者重量比3:2)中加入植物蛋白重量20%的水和10%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡30min,最后脱水处理,得到复过水的拉丝蛋白,含水量为40%,其中所述的大豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%,所述的豌豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将土豆淀粉、藜麦粉、瓜尔胶、琼脂、味精、冰水加入斩拌机,低速斩拌5min,保持温度≤2℃;
c.继续加入花生油,高速斩拌6min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾、烟酰胺,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌15min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例4
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白46%,葵花籽油10%,玉米淀粉9%,燕麦粉2.5%,瓜尔胶0.3%,琼脂0.06%,味精0.4%,冰水30%,菊粉0.63%,姜黄素0.08%,松茸提取物(多糖含量25-35%)0.1%,富硒食用菌粉0.02%,胡萝卜素0.02%,果酸钙0.79%,硫酸亚铁0.02%,乳酸锌0.02%,氯化钾0.05%,烟酰胺0.01%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在大豆分离蛋白和豌豆分离蛋白(两者重量比2:3)中加入植物蛋白重量30%的水和15%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡20min,最后脱水处理,得到复过水的拉丝蛋白,含水量为48%,其中所述的大豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%,所述的豌豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将玉米淀粉、燕麦粉、瓜尔胶、琼脂、味精、冰水加入斩拌机,低速斩拌3min,保持温度≤2℃;
c.继续加入葵花籽油,高速斩拌8min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾、烟酰胺,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌12min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例5
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白47%,花生油14%,玉米淀粉6%,燕麦粉3%,瓜尔胶0.2%,琼脂0.05%,味精0.3%,冰水28%,菊粉0.76%,姜黄素0.01%,松茸提取物(多糖含量25-35%)0.1%,富硒食用菌粉0.01%,胡萝卜素0.01%,果酸钙0.5%,硫酸亚铁0.01%,乳酸锌0.01%,氯化钾0.03%,烟酰胺0.01%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在大豆分离蛋白和豌豆分离蛋白(两者重量比1:1)中加入植物蛋白重量20%的水和10%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡20min,最后脱水处理,得到复过水的拉丝蛋白,含水量为45%,其中所述的大豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%,所述的豌豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将玉米淀粉、燕麦粉、瓜尔胶、琼脂、味精、冰水加入斩拌机,低速斩拌5min,保持温度≤2℃;
c.继续加入花生油,高速斩拌6min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾、烟酰胺,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌12min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例6
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白50%,大豆油11%,玉米淀粉5%,荞麦粉2%,魔芋胶0.25%,琼脂0.1%,味精0.3%,冰水30%,菊粉0.5%,姜黄素0.02%,松茸提取物(多糖含量25-35%)0.232%,富硒食用菌粉0.01%,胡萝卜素0.01%,果酸钙0.5%,硫酸亚铁0.03%,乳酸锌0.01%,氯化钾0.03%,烟酰胺0.008%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在豌豆分离蛋白中加入植物蛋白重量20%的水和10%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡20min,最后脱水处理,得到复过水的拉丝蛋白,含水量为45%,其中所述的豌豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将玉米淀粉、荞麦粉、魔芋胶、琼脂、味精、冰水加入斩拌机,低速斩拌4min,保持温度≤2℃;
c.继续加入大豆油,高速斩拌5min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾、烟酰胺,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌13min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例7
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白52%,花生油12%,土豆淀粉8%,小米粉2.5%,黄原胶0.4%,琼脂0.07%,味精0.4%,冰水23%,菊粉0.5%,姜黄素0.08%,松茸提取物(多糖含量25-35%)0.4%,富硒食用菌粉0.02%,胡萝卜素0.01%,果酸钙0.55%,硫酸亚铁0.01%,乳酸锌0.01%,氯化钾0.04%,烟酰胺0.01%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在大豆分离蛋白中加入植物蛋白重量30%的水和10%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡10min,最后脱水处理,得到复过水的拉丝蛋白,含水量为49%,其中所述的大豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将土豆淀粉、小米粉、黄原胶、琼脂、味精、冰水加入斩拌机,低速斩拌5min,保持温度≤2℃;
c.继续加入花生油,高速斩拌6min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾、烟酰胺,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌15min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
实施例8
一种营养安全植物肉,由如下重量百分比的原料制成:复过水的拉丝蛋白55%,菜籽油12%,玉米淀粉6.5%,燕麦粉3%,瓜尔胶0.4%,琼脂0.14%,味精0.5%,冰水20%,菊粉0.98%,姜黄素0.08%,松茸提取物(多糖含量25-35%)0.47%,富硒食用菌粉0.02%,胡萝卜素0.02%,果酸钙0.8%,硫酸亚铁0.02%,乳酸锌0.01%,氯化钾0.05%,烟酰胺0.01%。
所述的复过水的拉丝蛋白的制备方法包括以下步骤:在豌豆分离蛋白中加入植物蛋白重量20%的水和15%的淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡30min,最后脱水处理,得到复过水的拉丝蛋白,含水量为50%,其中所述的豌豆分离蛋白的蛋白质含量≥90%,脂肪含量≤1%。
上述营养安全植物肉的制备方法,包括以下步骤:
(1)按上述重量比准备上述原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08Mpa;
b.将玉米淀粉、燕麦粉、瓜尔胶、琼脂、味精、冰水加入斩拌机,低速斩拌4min,保持温度≤2℃;
c.继续加入菜籽油,高速斩拌8min,温度达到8℃时,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
其中,所述的低速斩拌转速为300-800转/分,高度斩拌速度为3000-4000转/分;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加菊粉、姜黄素、松茸提取物、富硒食用菌粉、胡萝卜素、果酸钙、硫酸亚铁、乳酸锌、氯化钾、烟酰胺,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌10min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装,所述的包装袋内部贴有产品质量监控智能标签,通过气味浓度大小,智能标签显示颜色深浅不同,来监控袋内产品质量变化,包装袋外面印有二维码,可通过手机扫描获得产品原料产地、营养成分、食用方法等信息,包装后智能贴标,打码。
对比实施例1
本实施例营养安全植物肉与实施例5基本相同,相同之处不重述,有些不同的是:一种营养安全植物肉,由如下重量百分比的原料制成:复水大豆组织蛋白(含水量45%)47%,花生油14%,玉米淀粉6%,燕麦粉3%,琼脂0.25%,味精0.3%,冰水28%,菊粉0.76%,姜黄素0.01%,松茸提取物(多糖含量25-35%)0.1%,富硒食用菌粉0.01%,胡萝卜素0.01%,果酸钙0.5%,硫酸亚铁0.01%,乳酸锌0.01%,氯化钾0.03%,烟酰胺0.01%。
对比实施例2
本实施例营养安全植物肉与实施例5基本相同,相同之处不重述,有些不同的是:一种营养安全植物肉,由如下重量百分比的原料制成:复水脱脂豆粕(含水量44%)47%,花生油14%,玉米淀粉6%,燕麦粉3%,瓜尔胶0.2%,琼脂0.05%,味精0.3%,冰水28%,菊粉0.76%,姜黄素0.01%,松茸提取物(多糖含量25-35%)0.1%,富硒食用菌粉0.01%,胡萝卜素0.01%,果酸钙0.5%,硫酸亚铁0.01%,乳酸锌0.01%,氯化钾0.03%,烟酰胺0.01%。
对比实施例3
本实施例营养安全植物肉与实施例5基本相同,相同之处不重述,有些不同的是:成型步骤不进行真空成型,直接常压成型。
对比实施例4
本实施例营养安全植物肉与实施例5基本相同,相同之处不重述,有些不同的是:拉丝蛋白复水过程不进行杀菌处理。
根据《食品安全国家标准速冻面米制品》(GB19295-2011),检测本发明实施例1-8和对比实施例1-4营养安全植物肉的微生物含量;硬度、弹性、咀嚼性指标测定过程为:将本发明处理得到的营养安全植物肉解冻,切成3cm×3cm×1cm的小块,用SMS质构仪进行全质构测试(texture profile analysis,TPA),选用P100柱形探头,下降速度设置为2mm/s,测试速度为1mm/s,上升速度为2mm/s,下降距离为50%,检测结果见表1。
表1本发明实施例1-8以及对比实施例1-4营养安全植物肉的性能检测结果
由表1可知,对比实施例1将复过水的拉丝蛋白替换成复水大豆组织蛋白,瓜尔胶替换为琼脂,对比实施例2将复过水的拉丝蛋白替换成复水脱脂豆粕粉,所得营养安全植物肉硬度降低,弹性降低,咀嚼性变差,而且拉丝蛋白腥味增加,会影响最终产品的风味,而且复水速度变慢,降低了加工效率;对比实施例3不进行真空成型,直接常压成型,所得营养安全植物肉硬度降低,弹性降低,组织松散,影响食用时切割成型,口感较差;对比实施例4拉丝蛋白复水过程不进行杀菌处理,微生物含量较多况且有致病微生物存在。
本发明所得营养安全植物肉组织致密,口感好,有嚼劲,淡黄,鲜香,气味、色泽较好,在拉丝蛋白制备工艺中采用了微波杀菌、电位水杀菌技术,微生物数量大大减少,增加了营养安全植物肉的安全性,无致病菌存在,安全卫生。
根据《GB5009.5-2016食品中蛋白质的测定》、《GB 5009.92-2016食品中钙的测定》、《GB 5009.14-2017食品中锌的测定》、《GB 5009.90-2016食品中铁的测定》、《GB5009.91-2017食品中钾的测定》、《GB 5009.93-2017食品中硒的测定》和《GB 5009.227-2016食品中过氧化值的测定》,检测本发明实施例1-7和对比实施例1-4营养安全植物肉的蛋白含量和过氧化值含量,结果见表2。
表2本发明实施例1-8以及对比实施例1-4植物肉的营养成分含量
由表2可知,本发明所得营养安全植物肉的蛋白质质量含量≥21.02%,蛋白质含量较高,钙、锌、铁、钾、硒矿物质含量高,营养价值高,过氧化物值≤0.03,过氧化物值较低,安全性高。对比实施例1将复过水的拉丝蛋白替换成复水大豆组织蛋白,瓜尔胶替换为琼脂,对比实施例2将复过水的拉丝蛋白替换成复水脱脂豆粕粉,蛋白质含量明显降低,过氧化物值明显增高,影响降低产品的营养价值和口感;对比实施例3不进行真空成型,营养安全植物肉的过氧化值增加,植物肉风味变差,影响口感。
Claims (10)
1.一种营养安全植物肉,其特征在于,由如下重量百分比的原料制成:复过水的拉丝蛋白40-55%、植物油10-15%、淀粉5-10%、杂粮粉2-5%、食用胶0.25-0.7%、鲜味剂0.3-0.5%、冰水20-30%和营养强化物1-3%。
2.根据权利要求1所述的营养安全植物肉,其特征在于,由如下重量百分比的原料制成:复过水的拉丝蛋白45-50%、植物油10-15%、淀粉5-10%、杂粮粉2-5%、食用胶0.25-0.7%、鲜味剂0.3-0.5%、冰水20-30%和营养强化物1-3%。
3.根据权利要求1或者2所述的营养安全植物肉,其特征在于,所述的复过水的拉丝蛋白含水量为40-50%。
4.根据权利要求1所述的营养安全植物肉,其特征在于,所述的复过水的拉丝蛋白的制备方法包括以下步骤:在植物蛋白中加入水和淀粉,通过挤压法制备得到拉丝蛋白,然后将拉丝蛋白进行微波杀菌,接着加入微酸性电位水浸泡10-30min,最后脱水处理,即得。
5.根据权利要求4所述的营养安全植物肉,其特征在于,所述的植物蛋白为大豆分离蛋白和/或豌豆分离蛋白。
6.根据权利要求1所述的营养安全植物肉,其特征在于,所述的植物油为花生油、葵花籽油、菜籽油、玉米油、大豆油和蓖麻油中至少一种,所述的淀粉为玉米淀粉、小麦淀粉和土豆淀粉中至少一种,所述的杂粮粉为燕麦粉、小米粉、荞麦粉和藜麦粉中至少一种,所述的食用胶为瓜尔胶、琼脂、卡拉胶、黄原胶、魔芋胶和刺槐豆胶中至少一种,所述的营养强化物包括植物多糖、姜黄素、硒营养物、胡萝卜素、钙营养物、铁营养物、锌营养物、钾营养物和烟酰胺中至少一种。
7.根据权利要求6所述的营养安全植物肉,其特征在于,所述的营养强化物为植物多糖、姜黄素、硒营养物、胡萝卜素、钙营养物、铁营养物、锌营养物、钾营养物和烟酰胺。
8.根据权利要求6或者7所述的营养安全植物肉,其特征在于,所述的植物多糖为菊粉和/或松茸提取物。
9.根据权利要求7所述的营养安全植物肉,其特征在于,所述的营养安全植物肉由如下重量百分比的原料制成:复过水的拉丝蛋白40-55%,植物油10-15%,淀粉5-10%,杂粮粉2-5%,食用胶0.25-0.7%,鲜味剂0.3-0.5%,冰水20-30%,植物多糖0.6-1.5%,姜黄素0.01-0.08%,硒营养物0.01-0.02%,胡萝卜素0.01-0.02%,钙营养物0.5-0.8%,铁营养物0.01-0.03%,锌营养物0.01-0.02%,钾营养物0.03-0.05%,烟酰胺0-0.01%。
10.一种权利要求1所述的营养安全植物肉的制备方法,其特征在于,包括以下步骤:
(1)按所述重量百分比准备各种原料;
(2)斩拌:a.保持斩拌机温度≤2℃,真空度-0.06—0.08MPa;
b.将淀粉、杂粮粉、食用胶、鲜味剂、冰水加入斩拌机,低速斩拌3-5min,保持温度≤2℃;
c.继续加入植物油,高速斩拌5-8min,加入复过水的拉丝蛋白,换成低速斩拌,当蛋白颗粒度≤2mm时,将物料输送至搅拌机;
(3)搅拌:搅拌机接收斩拌机输送过来的物料,添加营养强化物,真空度-0.06—0.08MPa、温度≤2℃条件下搅拌10-15min;
(4)成型:将搅拌均匀的物料输送到成型机进料口,进行真空成型,按照设定的形状和重量参数切割成植物肉块;
(5)速冻:成型后植物肉块传送到速冻隧道里进行冻制,直至植物肉块中心温度≤-18℃;
(6)包装:将速冻好的植物肉块进行无菌真空包装袋包装。
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