CN113180140A - Plant-based wet vegetarian meat blank and preparation method thereof - Google Patents
Plant-based wet vegetarian meat blank and preparation method thereof Download PDFInfo
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- CN113180140A CN113180140A CN202110607084.5A CN202110607084A CN113180140A CN 113180140 A CN113180140 A CN 113180140A CN 202110607084 A CN202110607084 A CN 202110607084A CN 113180140 A CN113180140 A CN 113180140A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—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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- 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
Abstract
The invention is suitable for the field of vegetarian meat, and provides a plant-based wet vegetarian meat blank, which comprises 50-60 parts of soybean protein isolate, 20-28 parts of wheat gluten, 3-8 parts of wheat flour, 1-5 parts of puffed highland barley flour, 0.2-0.8 part of calcium sulfate, 15-20 parts of white granulated sugar, 2-4 parts of table salt, 0.1-0.5 part of powder essence, 3.3-9.3 parts of water retention anti-freezing agent, 5-10 parts of paste essence, 1-2 parts of liquid essence and 0.3-1 part of dark soy sauce. The puffed highland barley powder is used, when the raw meat is prepared by subsequent thawing, the fiber naturally becomes loose, fine and elastic after thawing, is more close to the fibrous feeling of real meat, and is not easy to break; in addition, the antifreeze agent is added, so that the subsequent blank keeps good fiber structure and mouthfeel in the processes of quick freezing and thawing, is convenient to store and transport, and is beneficial to the application of industrial production; in addition, a special screw rod combination mode is adopted, so that the material conveying speed can be reduced, the material curing time can be prolonged, the protein molecule unfolding is enhanced, and the fiber structure formation is enhanced.
Description
Technical Field
The invention belongs to the field of vegetarian meat, and particularly relates to a plant-based wet-process vegetarian meat blank and a preparation method thereof.
Background
The plant-based wet-process embryo material is a product with a specific fiber structure formed by selecting different plant protein components, such as soybean protein, wheat protein, peanut protein, pea protein and the like, and adopting a high-moisture extrusion technology. Compared with the dry-method blank, the wet-method blank has higher water activity, so that the wet-method blank has more real fiber texture, mouthfeel and flavor of the simulated animal meat product.
Chinese patent 'a method for improving the quality of high-moisture peanut drawn protein by TG enzyme' (publication No. CN107259066B) discloses a method for improving the quality of high-moisture drawn protein by TG enzyme, which increases the strength of fiber filaments of the drawn protein, but has the advantages of single raw material, higher cost, no frost resistance, difficult storage and transportation and unsuitability for industrial production. Chinese patent 'method for producing wire-drawing protein by using composite vegetable protein containing peanut and soybean' (publication No. CN107280016B) discloses a method for producing wire-drawing protein by using composite vegetable protein containing peanut and soybean, wherein wheat starch is used as a structural support, the nutrient source is single, the preservation of the produced blank is not involved, the ingredient loses water in the freezing and thawing process, and the taste is poor in application.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a method for solving the technical problems of easy breakage, single nutrition, difficult storage and difficult transportation of the existing high-water-content wiredrawing protein.
On one hand, the plant-based wet vegetarian meat blank comprises the following components in parts by mass:
50-60 parts of soybean protein isolate, 20-28 parts of wheat gluten, 3-8 parts of wheat flour, 1-5 parts of puffed highland barley flour, 0.2-0.8 part of calcium sulfate, 15-20 parts of white granulated sugar, 2-4 parts of table salt, 0.1-0.5 part of powder essence, 3.3-9.3 parts of water-retention anti-freezing agent, 5-10 parts of paste essence, 1-2 parts of liquid essence and 0.3-1 part of dark soy sauce.
Further, the water-retention antifreeze agent comprises 0.2-0.8 part of guar gum, 0.1-0.5 part of pectin and 3-8 parts of sodium lactate.
In another aspect, the method for preparing the plant-based wet vegetarian meat embryo comprises the following steps:
step S1, uniformly mixing the isolated soy protein, the wheat gluten, the wheat flour, the puffed highland barley flour, the calcium sulfate, the white granulated sugar, the salt and the powder essence in a high-speed mixer according to the mass part ratio;
step S2, adding the water retention and anti-freezing agent, the paste essence and the liquid essence according to the mass ratio in several times, and continuously and uniformly mixing;
s3, dissolving dark soy sauce in water according to a proportion, and putting the mixture into a high-speed mixer for continuous mixing;
s4, putting the mixed materials into an extruder for extrusion molding to obtain a vegetarian meat blank;
and step S5, spreading the vegetarian meat blank, cooling, and quickly freezing and storing.
Further, the materials after mixing are required to be uniformly dispersed without agglomeration and are kept stand for 6 to 12 hours to be fully fused.
Further, 0.3-1 part of dark soy sauce is added into 60-80 parts of water to be uniformly stirred, and the storage time is not more than 24 hours.
Further, the extruder in the step S4 adopts a double-screw extruder, the screw adopts a cordwood system and is formed by arranging and combining 7 types of screw elements, the outer diameter of the screw is D, the length of the machine barrel is 48D, the machine barrel is divided into 12 sections, each section is 4D, and except the first section, the temperature of each section of the machine barrel is independently controlled by adopting an electric heating and water cooling mode.
Further, the technological parameters of the double-screw extruder are as follows: the feeding speed is 6-9kg/h, the screw rotation speed is 210-280r/min, the water content is 55-65%, each two sections of barrels are in one group, wherein the temperature of the first group of barrels is 25-35 ℃, the temperature of the second group of barrels is 50-60 ℃, the temperature of the third group of barrels is 80-90 ℃, the temperature of the fourth group of barrels is 140-.
Further, step S5 specifically includes:
spreading the vegetarian meat blank on a screen, cooling, and then loading into a turnover basket for temporary storage;
then the vegetarian meat blank is quickly frozen, boxed and put into a freezing warehouse for freezing storage.
Further, cooling the mixture in a refrigeration room at 0-10 ℃ until the central temperature is less than 15 ℃, and then putting the mixture into a turnover basket for temporary storage; then using a quick freezer with the temperature lower than-35 ℃ to carry out quick freezing, and after freezing until the central temperature of the product is lower than-18 ℃, boxing and placing into a freezer for freezing and storing.
The invention has the beneficial effects that: the puffed highland barley powder is innovatively applied to the vegetarian meat embryo body, and after the protein and the starch are degraded, macromolecules are changed into micromolecules, so that the physical and chemical indexes such as solubility, water absorbability, water solubility, bulk density and settleability are increased, and the solubility is improved; because the highland barley starch is cracked after being extruded, the hardness, viscosity, tackiness and chewiness of the puffed highland barley powder gel are reduced, and the taste after processing is favorably improved; in addition, the antifreeze agent is added, so that the subsequent blank keeps good fiber structure and mouthfeel in the processes of quick freezing and thawing, is convenient to store and transport, and is beneficial to the application of industrial production; in addition, a special screw rod combination mode is adopted, so that the material conveying speed can be reduced, the material curing time can be prolonged, the protein molecule unfolding is enhanced, and the fiber structure formation is enhanced.
Drawings
FIG. 1 is a flow chart of a method of making a plant-based wet vegetarian meat embryo provided by the present invention;
FIG. 2 is a view showing a screw arrangement of a screw extruder.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to explain the technical means of the present invention, the following description will be given by way of specific examples.
As shown in fig. 1, the invention provides a preparation method of a plant-based wet vegetarian meat blank, which comprises the following steps:
and step S1, uniformly mixing the isolated soy protein, the wheat gluten, the wheat flour, the puffed highland barley flour, the calcium sulfate, the white granulated sugar, the salt and the powder essence in a high-speed mixer according to the mass part ratio.
The concrete mixture ratio is as follows: 50-60 parts of soybean protein isolate, 20-28 parts of wheat gluten, 3-8 parts of wheat flour, 1-5 parts of puffed highland barley flour, 0.2-0.8 part of calcium sulfate, 15-20 parts of white granulated sugar, 2-4 parts of salt and 0.1-0.5 part of powder essence.
The puffed highland barley powder is obtained by puffing ordinary highland barley powder, the highland barley powder produced in Tibet is used as a raw material for puffing and extruding, the screw speed is 20Hz, the feeding speed is 12Hz, and the heating temperature is 140 ℃.
And step S2, adding the water retention and anti-freezing agent, the paste essence and the liquid essence according to the mass ratio in several times, and continuously and uniformly mixing.
The concrete mixture ratio is as follows: 3.3-9.3 parts of water-retention anti-freezing agent, 5-10 parts of paste essence and 1-2 parts of liquid essence. The paste essence and the powder essence mainly provide mouthfeel, while the liquid essence has strong fragrance and mainly provides fragrance, and is matched for use in seasoning, so that the product acceptance is improved. The uniformly mixed materials are uniformly dispersed without agglomeration and then are kept stand for 6 to 12 hours to be fully fused.
And step S3, dissolving the dark soy sauce in water according to a proportion, and putting the mixture into a high-speed mixer for continuous mixing.
0.3-1 part of dark soy sauce and 60-80 parts of water, and the mixture is uniformly stirred and stored for no more than 24 hours.
And step S4, putting the mixed materials into an extruder for extrusion molding to obtain the vegetarian meat blank.
The extruder is a twin-screw extruder, the power of a motor is 90kw, the screw is of a building block type and is formed by arranging and combining 7 types of screw elements, the torque is 285NM, and the screw configuration diagram of the twin-screw extruder is shown in figure 2. The screw outer diameter of the screw is 69mm, the length of the cylinder is 48D, the screw is divided into 12 sections and 4D sections, and the temperature of each section of the cylinder is independently controlled by adopting an electric heating and moisture cooling mode except the first section (feeding section). Die exit size 9 x 125, maximum pressure 25 Mpa. Wherein, the high-temperature section of the 8 th section adopts a reverse screw rod, and the others are forward screw rods.
The technological parameters of the double-screw extruder are as follows: the feeding speed is 6-9kg/h, the screw rotation speed is 210-280r/min, the water content is 55-65%, each two sections of barrels are in one group, wherein the temperature of the first group of barrels is 25-35 ℃, the temperature of the second group of barrels is 50-60 ℃, the temperature of the third group of barrels is 80-90 ℃, the temperature of the fourth group of barrels is 140-.
And step S5, spreading the vegetarian meat blank, cooling, and quickly freezing and storing.
Spreading the vegetarian meat blank on a screen, cooling, and then loading into a turnover basket for temporary storage; then the vegetarian meat blank is quickly frozen, boxed and put into a freezing warehouse for freezing storage. Specifically, after cooling treatment is carried out in a refrigeration room at 0-10 ℃ until the central temperature is less than 15 ℃, the mixture is put into a turnover basket for temporary storage; then using a quick freezer with the temperature lower than-35 ℃ to carry out quick freezing, and after freezing until the central temperature of the product is lower than-18 ℃, boxing and placing into a freezer for freezing and storing.
The highland barley powder is mainly prepared from highland barley as a main raw material. From the perspective of traditional Chinese medicine, the highland barley powder is neutral in nature and salty in taste, can tonify middle-jiao and Qi, invigorate spleen and stimulate appetite after being taken into a body, and has good improvement effect on the phenomena of general weakness and inappetence symptoms caused by deficiency of qi and blood. From the aspect of nutrition, the highland barley flour has very rich cellulose content and can be used as a supporting structure in food. And a large amount of calcium ions, iron ions, phosphorus ions and other components can increase the strength of bones and enhance the disease resistance of human bodies.
However, the highland barley has rough mouthfeel and is not easy to digest, so the highland barley powder is rarely applied to deep-processed products and cannot be generally used in vegetarian meat ingredients. The existing vegetarian meat embryo body has poor fiber feeling and is easy to crack, and the problem can be solved by adding the highland barley powder after the highland barley powder is extruded and puffed. However, the conventional highland barley powder has poor taste and cannot be directly used. The puffed highland barley powder is innovatively applied to the vegetarian meat embryo body, and after the protein and the starch are degraded, macromolecules are changed into micromolecules, so that the physical and chemical indexes such as solubility, water absorbability, water solubility, bulk density and settleability are increased, and the solubility is improved; because the highland barley starch is cracked after being extruded, the hardness, viscosity, tackiness and chewiness of the puffed highland barley powder gel are reduced, and the taste after processing is favorably improved.
In addition, because the subsequent vegetarian meat blank needs quick freezing, the highland barley flour fiber can be further expanded, the fiber is stretched, and when the subsequent vegetarian meat is prepared by thawing, the fiber naturally becomes loose, fine and elastic after thawing, is more close to the fibrous feeling of real meat, and is not easy to break. Therefore, the quick-freezing operation not only can preserve the vegetarian meat blank, but also can further improve the fibrous feeling of the vegetarian meat.
Meanwhile, the water retention and anti-freezing agent is added in the formula, so that the subsequent blank can keep a good fiber structure and taste in the quick-freezing and unfreezing processes, the storage and the transportation are convenient, and the application of industrial production is facilitated. The main component of the water retention antifreeze agent is sodium lactate which is used as a natural flavoring agent, an emulsifier, an antifreeze agent, a preservative and the like. The antifreeze agent also contains guar gum and pectin which are dietary fibers, so that the antifreeze and water retention effects can be achieved, and the antifreeze agent can be further beneficial to the digestion of vegetarian meat food.
In addition, the invention adopts a special screw rod combination mode, adopts a reverse screw rod in a high-temperature section, can slow down the material conveying compared with the forward screw conveying, can increase the material curing time, enhances the unfolding of protein molecules and strengthens the formation of a fiber structure.
The effects of the invention will be illustrated by the following specific examples and comparative examples.
The first embodiment is as follows:
preparing a plant-based wet vegetarian meat blank, which comprises the following steps:
1) 55kg of soybean protein isolate, 23kg of wheat gluten, 4kg of wheat flour, 4kg of highland barley flour, 0.3kg of calcium sulfate, 16kg of white granulated sugar, 2.5kg of salt and 0.4kg of powder essence are uniformly mixed in a high-speed mixer;
2) adding 5.6kg of water retention anti-freezing agent, 6kg of paste essence and 1.6kg of liquid essence in batches, continuously mixing uniformly, and standing for 6-12h for full fusion, wherein the premix is required to be uniformly dispersed and have no caking phenomenon after mixing; the antifreeze agent comprises 0.4kg of guar gum, 0.2kg of pectin and 5kg of sodium lactate;
3) dissolving 0.8kg of dark soy sauce in 80kg of water according to the formula proportion for later use, and uniformly stirring before use, wherein the storage time is not more than 24 hours;
4) extrusion molding; the extrusion molding equipment parameters and the extruder process parameters are as follows: the twin-screw extruder is adopted, the power of a motor is 15kw AC380V 50Hz, the screw is in a cordwood mode and is formed by arranging and combining 7 types of screw elements, the torque is 285NM, and the screw configuration diagram of the twin-screw extruder is shown in figure 2. The screw outer diameter of the screw is 69mm, the length of the cylinder is 48D, the screw is divided into 12 sections and 4D sections, and the temperature of each section of the cylinder is independently controlled by adopting an electric heating and moisture cooling mode except the first section (feeding section). The outlet size of the die is 9 x 125, the maximum pressure is 25Mpa, the feeding speed is 7kg/h, the screw rotation speed is 250r/min, the water content is 60 percent, and each two sections of machine barrels form one group, wherein the temperature of the first group of machine barrels is 30 ℃, the temperature of the second group of machine barrels is 55 ℃, the temperature of the third group of machine barrels is 85 ℃, the temperature of the fourth group of machine barrels is 135 ℃, the temperature of the fifth group of machine barrels is 145 ℃, and the temperature of the sixth group of machine barrels is 115 ℃;
5) spreading the blank on a screen, cooling the blank in a refrigeration room at 3 ℃ until the central temperature is less than 15 ℃, and then loading the blank into a turnover basket for temporary storage;
6) quick freezing with a freezer at-35 deg.C until the central temperature of the product is below-18 deg.C, and boxing and storing in freezer.
Comparative example one:
compared with the first embodiment, the method has the same steps 1) to 4), and the vegetarian meat embryo material is directly spread.
Comparative example two:
compared with the first embodiment, the puffed highland barley powder is replaced by wheat starch, and the other conditions are unchanged.
Comparative example three:
compared with the first embodiment, the puffed highland barley powder is replaced by the common highland barley powder, and the other conditions are unchanged.
Comparative example four:
compared with the first embodiment, the screw of the extrusion equipment adopts a full forward screw combination, and the rest conditions are unchanged.
Comparing the first to fourth comparative examples and the first example after thawing for 15 days to prepare a vegetarian meat food, and testing the preference scores of appearance, smell, fiber feeling and chewiness of the 3 products; a total of 30 testers were involved in the test, preference test, α risk ═ 0.1. The results are shown in table 1 below.
TABLE 1
| Example one | Comparative example 1 | Comparative example No. two | Comparative example No. three | Comparative example No. four | |
| Appearance of the product | - | - | - | - | - |
| Smell(s) | - | - | + | - | ++ |
| Feeling of fiber | √ | √ | - | √ | + |
| Chewiness of the product | √ | + | + | ++ | + |
| Is easy to break | √ | + | + | - | - |
Wherein "+" represents a significant like or the attribute is too strong, "-" represents a non-significant like or the attribute is too weak, and "√ represents a sample that just barely prefers the first example of consumer significance. Vegetarian meat that is not quick frozen is somewhat less chewy and breakable than meat that is not quick frozen. The vegetarian meat made of the common highland barley powder has the worst chewing feeling; all indexes of the common wheat starch are common. The vegetarian meat using the full forward screw has heavy smell and is not suitable.
In addition, the freezing storage time of the meat analogue stock was also evaluated, and the results are shown in Table 2 below.
TABLE 2
Data analysis shows that the elasticity of the sample is basically unchanged along with the extension of the freezing time, the hardness and the chewiness are slightly increased, and the organization degree has an obvious increasing trend; the freezing time has no obvious influence on the sensory evaluation of the samples, including color, mouthfeel, appearance and flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. The plant-based wet vegetarian meat blank is characterized by comprising the following components in parts by mass:
50-60 parts of soybean protein isolate, 20-28 parts of wheat gluten, 3-8 parts of wheat flour, 1-5 parts of puffed highland barley flour, 0.2-0.8 part of calcium sulfate, 15-20 parts of white granulated sugar, 2-4 parts of table salt, 0.1-0.5 part of powder essence, 3.3-9.3 parts of water-retention anti-freezing agent, 5-10 parts of paste essence, 1-2 parts of liquid essence and 0.3-1 part of dark soy sauce.
2. The plant-based wet vegetarian meat germ of claim 1 wherein the water retention and antifreeze agent comprises guar gum 0.2-0.8 parts, pectin 0.1-0.5 parts, and sodium lactate 3-8 parts.
3. A method of preparing a plant-based wet vegetarian meat embryo as claimed in claim 1 or claim 2 comprising the steps of:
step S1, uniformly mixing the isolated soy protein, the wheat gluten, the wheat flour, the puffed highland barley flour, the calcium sulfate, the white granulated sugar, the salt and the powder essence in a high-speed mixer according to the mass part ratio;
step S2, adding the water retention and anti-freezing agent, the paste essence and the liquid essence according to the mass ratio in several times, and continuously and uniformly mixing;
s3, dissolving dark soy sauce in water according to a proportion, and putting the mixture into a high-speed mixer for continuous mixing;
s4, putting the mixed materials into an extruder for extrusion molding to obtain a vegetarian meat blank;
and step S5, spreading the vegetarian meat blank, cooling, and quickly freezing and storing.
4. The method for preparing vegetable-based wet vegetarian meat germ as claimed in claim 3 wherein in step S2, the mixed material is required to be uniformly dispersed without lumping and allowed to stand for 6-12 hours for sufficient fusion.
5. The method for preparing vegetable-based wet vegetarian meat germ of claim 3 wherein in step S3, 0.3 to 1 part dark soy sauce is added to 60 to 80 parts water and stirred until the mixture is uniform and the mixture is stored for no more than 24 hours.
6. The method of claim 3, wherein the extruder of step S4 is a twin screw extruder, the screw is made of 7 types of screw elements arranged in a building block, the outer diameter of the screw is D, the length of the barrel is 48D, the barrel is divided into 12 segments, each segment is 4D, and the temperature of each segment except the first segment is controlled independently by electric heating and water cooling.
7. The method for preparing vegetable-based wet vegetarian meat stock as claimed in claim 3, wherein the twin screw extruder has process parameters of: the feeding speed is 6-9kg/h, the screw rotation speed is 210-280r/min, the water content is 55-65%, each two sections of barrels are in one group, wherein the temperature of the first group of barrels is 25-35 ℃, the temperature of the second group of barrels is 50-60 ℃, the temperature of the third group of barrels is 80-90 ℃, the temperature of the fourth group of barrels is 140-.
8. The method for preparing the plant-based wet vegetarian meat embryo as claimed in claim 3, wherein step S5 specifically comprises:
spreading the vegetarian meat blank on a screen, cooling, and then loading into a turnover basket for temporary storage;
then the vegetarian meat blank is quickly frozen, boxed and put into a freezing warehouse for freezing storage.
9. The method for preparing vegetable-based wet vegetarian meat germ of claim 8 wherein the vegetable-based wet vegetarian meat germ is cooled in a refrigerated compartment at 0-10 ℃ to a core temperature of less than 15 ℃ and then temporarily stored in a transfer basket; then using a quick freezer with the temperature lower than-35 ℃ to carry out quick freezing, and after freezing until the central temperature of the product is lower than-18 ℃, boxing and placing into a freezer for freezing and storing.
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Effective date of registration: 20210726 Address after: 430000 Hubei liangpin shop commercial service building (headquarters office building) / building / unit 5 (1), No. 1, Hangtian Road, Jinyinhu office, Dongxihu District, Wuhan City, Hubei Province Applicant after: Liangpin Puzi nutritional food Co.,Ltd. Address before: 430000 8 East and West Lake District, Wuhan, Hubei Applicant before: Bestore Co.,Ltd. |
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Application publication date: 20210730 |