CN113397035A - Method for preparing plant-based hand-torn dried meat based on online blending - Google Patents
Method for preparing plant-based hand-torn dried meat based on online blending Download PDFInfo
- Publication number
- CN113397035A CN113397035A CN202110735621.4A CN202110735621A CN113397035A CN 113397035 A CN113397035 A CN 113397035A CN 202110735621 A CN202110735621 A CN 202110735621A CN 113397035 A CN113397035 A CN 113397035A
- Authority
- CN
- China
- Prior art keywords
- rice protein
- plant
- protein
- jerky
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002156 mixing Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 28
- 235000015177 dried meat Nutrition 0.000 title abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 60
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 60
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 58
- 235000009566 rice Nutrition 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000196324 Embryophyta Species 0.000 claims abstract description 25
- 238000001125 extrusion Methods 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 235000018102 proteins Nutrition 0.000 claims description 58
- 241000209094 Oryza Species 0.000 claims description 57
- 235000013555 soy sauce Nutrition 0.000 claims description 19
- 238000004898 kneading Methods 0.000 claims description 17
- 238000005096 rolling process Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000008159 sesame oil Substances 0.000 claims description 9
- 235000011803 sesame oil Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 230000006240 deamidation Effects 0.000 claims description 7
- 230000013595 glycosylation Effects 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 230000002195 synergetic effect Effects 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 4
- 238000006206 glycosylation reaction Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 108010084695 Pea Proteins Proteins 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000019702 pea protein Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 229940071440 soy protein isolate Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000835 fiber Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000015278 beef Nutrition 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
- 239000011812 mixed powder Substances 0.000 description 4
- 235000021120 animal protein Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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
-
- 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
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
Landscapes
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an on-line blending and manufacturing method of a plant-based hand-torn jerky, and belongs to the field of deep development of plant-based products. The invention takes modified rice protein as a main raw material, is supplemented with other food raw materials, seasonings, protease and the like, is prepared by medium-high humidity extrusion and on-line enzyme addition, and is rehydrated, seasoned, kneaded, colored, baked, dried and packaged to obtain the plant-based hand-torn dried meat product, which has the advantages of low water content, high protein content, obvious fiber and good chewiness. Compared with the traditional beef jerky product, the invention has the following advantages: the product adopts pure plant-based raw materials, meets the protein requirement of a human body and is more healthy; the nutrition is balanced and comprehensive; the fiber structure of the product is good; the mouthfeel and the shape are very close to the animal meat, and the market acceptance is high.
Description
Technical Field
A method for preparing a plant-based hand-torn jerky belongs to the field of deep development of plant-based products. The invention relates to an on-line enzyme-adding medium-high humidity extrusion production method of a plant-based hand-torn dried meat, which takes rice protein with comprehensive amino acid composition, rich nutrition, low price and easy obtainment as a main raw material and takes other food raw materials and seasonings as auxiliary materials.
Background
In recent years, with the increase of population and the pressure of environment, animal proteins are increasingly in short supply and demand. The vegetable protein has wide market prospect as a substitute of animal protein. How to make the vegetable protein have the texture and flavor of real meat and develop vegetable protein products with high added value has important significance. The rice protein has rich nutrition, comprehensive amino acid composition, low price and easy obtainment, and is a high-quality protein which can be extruded and organized. The extrusion and organization of the rice protein means that molecular chains of protein molecules are unfolded along the flow direction under the environment of high temperature, high pressure and high shear in an extruder, and hydrophobic groups are exposed and agglomerated to form a molten state. Then the protein is denatured, loses the natural structure, and forms an anisotropic orientation structure under the induction of TG enzyme. Finally, the fiber is rearranged to form a compact fiber structure under the action of a tail end cooling die. Thereby producing a meat-like product. The textured vegetable protein becomes an important component of the modern vegetable protein industry, and is widely used for various vegetarians, grain ingredients, meat pie fillings, meat-like products and the like.
Disclosure of Invention
The invention aims to provide a method for making plant-based hand-torn dried meat, and develops a leisure food of the plant-based hand-torn dried meat with good fiber structure, good taste, comprehensive nutrition and spicy taste. The plant-based shredded meat jerky prepared by the invention can be directly eaten as leisure food and also can be eaten as low-carbon water food for weight-losing people.
The invention provides a method for preparing a plant-based hand-torn jerky based on online blending, which is characterized by extruding raw materials containing modified rice protein and seasonings, adding enzyme in the extruding process, and then rehydrating, seasoning, rolling, kneading, coloring and microwave drying to prepare the plant-based hand-torn jerky.
In one embodiment of the present invention, the modified rice protein is a rice protein which has been subjected to glycosylation and deamidation.
In one embodiment of the invention, the components used are, in mass percent:
in one embodiment of the present invention, the modified rice protein is added in an amount of 40 to 60% by mass of the total mass of the raw materials for extrusion.
In one embodiment of the present invention, the TG enzyme has an enzyme activity of 2000U/g.
In one embodiment of the invention, the other food material is selected from one or more of pea protein, wheat gluten, soy protein isolate, corn starch, potato starch.
In one embodiment of the invention, the seasoning is beef powder and spices, and can endow spicy beef jerky flavor.
In one embodiment of the present invention, the sesame oil can add a layer of strong sesame flavor to the product.
In one embodiment of the invention, the dark soy sauce and the light soy sauce can improve the flavor of products and can endow the products with bright and ruddy colors.
In one embodiment of the invention, the glycosylation comprises the following steps: taking rice protein, adding algal polysaccharide accounting for 3% -15% of dry matter of the rice protein while rapidly stirring, and reacting for 6-20h under the conditions that the water content is 50% -78% and the temperature is 45-58 ℃ to obtain a Maillard grafted rice protein product.
In one embodiment of the present invention, the deamidation comprises the steps of: adding 0.1-3% of compound protease calculated by rice protein dry matter into the Maillard grafted rice protein product, introducing ozone for synergistic reaction, controlling the water content to be 40-65%, adjusting the pH to be 8-10, and directionally stirring and performing enzymolysis for 1-4h at the temperature of 50-70 ℃ to obtain the deamidated rice protein.
In one embodiment of the present invention, the extrusion process conditions are as follows: adding water to adjust the water content to 30-45% in the extrusion process after the raw materials are fully mixed; using a double-screw extruder comprising five temperature control sections, wherein the temperatures are respectively set to be 70-90 ℃, 105-120 ℃, 130-150 ℃, 140-165 ℃ and 130-150 ℃; the feeding speed is 10kg/h, and the rotating speed of the screw is 90-130 r/min.
In one embodiment of the invention, the enzyme is added during the extrusion process in an on-line manner by adding 0.1% -0.3% of TG enzyme into the material system.
In one embodiment of the present invention, the time for rehydration is 15-30 min.
In one embodiment of the invention, the seasoning, tumbling and coloring steps are as follows: adding the semi-finished jerky into a rolling and kneading machine after rehydration, adding sesame oil, dark soy sauce and light soy sauce according to different proportions of the rehydrated wet weight, and continuously rolling and kneading to perform color mixing, flavor blending and seasoning; the adding amount of the sesame oil is 3-5%, the adding amount of the dark soy sauce is 3-5%, the adding amount of the light soy sauce is 3-5%, and the tumbling time is 10-30 min.
The invention provides a method for preparing plant-based hand-torn jerky based on online blending, which is characterized by comprising the following preparation steps:
(1) modified rice protein:
and (3) rice protein glycosylation: taking food-grade rice protein, adding algal polysaccharide accounting for 3% -15% of dry matter of the rice protein while rapidly stirring, and reacting for 6-20h under the conditions that the water content is 50% -78% and the temperature is 45-58 ℃ to obtain a Maillard grafted rice protein product.
Deamidation of rice protein: adding 0.1-3% of compound protease calculated by rice protein dry matter into the Maillard grafted rice protein product, introducing ozone for synergistic reaction, controlling the water content to be 40-65%, adjusting the pH to be 8-10, and directionally stirring and performing enzymolysis for 1-4h at the temperature of 50-70 ℃ to obtain the deamidated rice protein.
(2) Preparing plant-based hand-torn jerky:
high-humidity extrusion in on-line enzyme addition: after the deamidated rice protein and other food raw materials are fully mixed, water is added in the extrusion process to adjust the water content to be 30-45%, the water content is too high, the produced rice protein is soft, the chewing strength is poor, the rice protein is not easy to form if the water content is too low, the dry paste phenomenon can occur, and the taste is poor; the double-screw extruder used in the invention comprises five temperature control sections, and the temperatures of the sections are respectively set to be 70-90 ℃, 105-120 ℃, 130-150 ℃, 140-165 ℃ and 130-150 ℃ through multiple experiments; the feeding speed is 10kg/h, and the rotating speed of the screw is 90-130 r/min. In the extrusion process, a liquid feeder is connected to a melting zone of an extruder, 0.1-0.3% of TG enzyme is added into a material system on line, and the secondary structure and the proportion of chemical bonds of protein are changed, so that a compact fiber structure is promoted to be formed.
And (3) cooling and forming: the low temperature extruded material is passed through a specially designed conical die to form a fibrous structure resembling meat.
Rehydration: the extruded semi-finished jerky is rehydrated to a certain degree so that the product is fully flavored and colored. The rehydration time is 15-30 min. The rehydration rate reaches 200-250%.
Rolling and kneading: adding the semi-finished jerky into a rolling and kneading machine after rehydration, adding sesame oil and soy sauce according to different proportions according to the moisture weight after rehydration, and continuously rolling and kneading to perform color adjustment, flavor adjustment and seasoning. The adding amount of the sesame oil is 3-5%, the adding amount of the dark soy sauce is 3-5%, the adding amount of the light soy sauce is 3-5%, and the tumbling time is 10-30 min.
Baking and drying: placing the prepared semi-finished jerky into an oven for baking and drying, wherein the baking conditions are as follows: the baking temperature is 60-100 ℃, and the baking time is 3-5 hours. And (4) taking out the baking tray every 1 hour for standing for 15 minutes to uniformly diffuse the water in the product, and then baking. And cooling and packaging the product, and then tearing the dried meat by the plant base hand to obtain the product.
The invention also provides the plant-based hand-torn dried meat by utilizing the method.
Advantageous effects
The invention is prepared by mixing various vegetable proteins mainly comprising rice protein and other food raw materials, and simultaneously, the medium-high-humidity extrusion technology and the online addition of TG enzyme can endow the product with a good fiber structure, so that the product is more similar to real meat. Moreover, the use of the vegetable protein reduces the intake of animal protein to a certain extent, is beneficial to the physical health of eaters and reduces the risk of suffering from 'three highs' of the eaters.
Drawings
FIGS. 1 and 2 show the prepared plant-based hand-torn dried meat
Detailed Description
The following examples are given to illustrate the feasibility of the present invention and should not be construed as limiting the scope of the present invention.
The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The raw materials or instruments used are not indicated by manufacturers, and are all conventional products commercially available.
Sensory evaluation used in the examples is shown in Table 1.
Example 1:
preparing modified rice protein:
and (3) rice protein glycosylation: 3000g of food-grade rice protein is taken, 9 percent of algal polysaccharide calculated by dry matter of the rice protein is added while the rice protein is rapidly stirred, and the Maillard grafted rice protein product is obtained after the reaction for 13 hours under the conditions that the water content is 64 percent and the temperature is 50 ℃.
Deamidation of rice protein: adding 2% of compound protease calculated by rice protein dry matter into the Maillard grafted rice protein product, introducing ozone for synergistic reaction, controlling the water content to be 55%, adjusting the pH value to be 9, and performing directional stirring enzymolysis for 2 hours at the temperature of 60 ℃ to obtain the deamidated rice protein.
Preparing plant-based hand-torn jerky:
the formula of the mixed powder is as follows: 2850g of modified rice protein, 2850g of pea protein, 300g of corn starch and 300g of mixed seasoning. The initial moisture content of the mixed powder was 7.4%. High-humidity extrusion in on-line enzyme addition: the water content of the mixed material is adjusted to 40 percent by an automatic water adding device of an extruder. The temperatures of five temperature control sections of the double-screw extruder are respectively set to be 80 ℃, 110 ℃, 150 ℃, 160 ℃ and 150 ℃; the feeding speed is 10kg/h, the screw rotating speed is 100r/min, a liquid feeder is connected to a melting area of an extruder in the extrusion process, and 0.2 percent of TG enzyme is added into a material system on line.
And (3) cooling and forming: the low temperature extruded material is passed through a specially designed conical die to form a fibrous structure resembling meat.
Rehydration: the extruded semi-finished jerky is rehydrated to a certain degree so that the product is fully flavored and colored. The rehydration time is 30 min.
Rolling and kneading: adding the semi-finished jerky into a rolling and kneading machine after rehydration, adding sesame oil and soy sauce according to a certain proportion of the moisture weight after rehydration, and continuously rolling and kneading to perform color adjustment, flavor adjustment and seasoning. Adding 5% of oleum Sesami, 5% of dark soy sauce, 5% of light soy sauce, and kneading for 20 min.
Baking and drying: placing the prepared semi-finished jerky into an oven for baking and drying, wherein the baking conditions are as follows: the baking temperature is 90 ℃, and the baking time is 3 hours in total. And (4) taking out the baking tray every 1 hour for standing for 15 minutes to uniformly diffuse the water in the product, and then baking. And cooling and packaging the product, and then tearing the dried meat by the plant base hand to obtain the product.
The indexes and scores of the obtained products are shown in table 1, and the total product score is 92.
Example 2:
preparing modified rice protein:
and (3) rice protein glycosylation: 3000g of food-grade rice protein is taken, algal polysaccharide accounting for 6 percent of dry matter of the rice protein is added while the rice protein is rapidly stirred, and the Maillard grafted rice protein product is obtained after the reaction for 10 hours under the conditions that the water content is 60 percent and the temperature is 50 ℃.
Deamidation of rice protein: adding 1% of compound protease calculated by rice protein dry matter into the Maillard grafted rice protein product, introducing ozone for synergistic reaction, controlling the water content to be 50%, adjusting the pH to be 8, and performing directional stirring enzymolysis for 1h at the temperature of 50 ℃ to obtain the deamidated rice protein.
Preparing plant-based hand-torn jerky:
the formula of the mixed powder is as follows: 2850g of modified rice protein, 2850g of isolated soy protein, 300g of potato starch and 300g of mixed seasoning. The initial moisture content of the mixed powder was 6.42%.
High-humidity extrusion in on-line enzyme addition: the water content of the mixed material is adjusted to 40 percent by an automatic water adding device of an extruder. The temperatures of five temperature control sections of the double-screw extruder are respectively set to be 80 ℃, 110 ℃, 150 ℃, 160 ℃ and 150 ℃; the feeding speed is 10kg/h, the screw rotating speed is 100r/min, a liquid feeder is connected to a melting area of an extruder in the extrusion process, and 0.1 percent of TG enzyme is added into a material system on line.
And (3) cooling and forming: the low temperature extruded material is passed through a specially designed conical die to form a fibrous structure resembling meat.
Rehydration: the extruded semi-finished jerky is rehydrated to a certain degree so that the product is fully flavored and colored. The rehydration time is 20 min.
Rolling and kneading: and adding the semi-finished jerky into a rolling and kneading machine after rehydration, adding sesame oil and soy sauce, and continuously rolling and kneading to perform color mixing, fragrance mixing and seasoning. Adding oleum Sesami 4.5%, dark soy sauce 4%, light soy sauce 3%, and kneading for 20 min.
Baking and drying: placing the prepared semi-finished jerky into an oven for baking and drying, wherein the baking conditions are as follows: the baking temperature is 80 ℃, and the baking time is 3 hours in total. And (4) taking out the baking tray every 1 hour for standing for 15 minutes to uniformly diffuse the water in the product, and then baking. And cooling and packaging the product, and then tearing the dried meat by the plant base hand to obtain the product.
The indexes and scores of the obtained products are shown in table 1, and the total product score is 78.
TABLE 1 sensory evaluation table for vegetable-based hand-torn jerky
Various changes and modifications can be made without departing from the spirit and scope of the invention, and the scope of the invention should be determined from the appended claims.
Claims (10)
1. A method for preparing plant-based hand-torn jerky is characterized in that raw materials containing modified rice protein and seasonings are extruded, enzyme is added in the extrusion process, and the plant-based hand-torn jerky is prepared by rehydration, seasoning, rolling, kneading, coloring and microwave drying; the modified rice protein is rice protein which is subjected to glycosylation and deamidation treatment.
2. The method of claim 1, wherein the glycosylation comprises the steps of: taking rice protein, adding algal polysaccharide accounting for 3% -15% of dry matter of the rice protein while rapidly stirring, and reacting for 6-20h under the conditions that the water content is 50% -78% and the temperature is 45-58 ℃ to obtain a Maillard grafted rice protein product.
3. The method according to claim 3, characterized in that said deamidation comprises the following steps: adding 0.1-3% of compound protease calculated by rice protein dry matter into the Maillard grafted rice protein product, introducing ozone for synergistic reaction, controlling the water content to be 40-65%, adjusting the pH to be 8-10, and directionally stirring and performing enzymolysis for 1-4h at the temperature of 50-70 ℃ to obtain the deamidated rice protein.
4. The method of claim 1, wherein the feedstock further comprises one or more of pea protein, gluten, soy protein isolate, corn starch, potato starch.
5. The method of claim 1, wherein the flavor is added in an amount of 3% to 5%.
6. The method according to claim 1, wherein the process conditions of the extrusion are: adding water to adjust the water content to 30-45% in the extrusion process after the raw materials are fully mixed; using a double-screw extruder comprising five temperature control sections, wherein the temperatures are respectively set to be 70-90 ℃, 105-120 ℃, 130-150 ℃, 140-165 ℃ and 130-150 ℃; the feeding speed is 10kg/h, and the rotating speed of the screw is 90-130 r/min.
7. The method of claim 1, wherein the enzyme is added in-line with 0.1% to 0.3% TG enzyme into the material system.
8. The method according to claim 1, wherein the rehydration time is 15-30 min.
9. The method of claim 1, wherein the seasoning, tumbling and coloring steps are as follows: adding the semi-finished jerky into a rolling and kneading machine after rehydration, adding sesame oil, dark soy sauce and light soy sauce according to different proportions of the rehydrated wet weight, and continuously rolling and kneading to perform color mixing, flavor blending and seasoning; the adding amount of the sesame oil is 3-5%, the adding amount of the dark soy sauce is 3-5%, the adding amount of the light soy sauce is 3-5%, and the tumbling time is 10-30 min.
10. A plant-based hand-torn meat jerky produced by the method of any of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110735621.4A CN113397035A (en) | 2021-06-30 | 2021-06-30 | Method for preparing plant-based hand-torn dried meat based on online blending |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110735621.4A CN113397035A (en) | 2021-06-30 | 2021-06-30 | Method for preparing plant-based hand-torn dried meat based on online blending |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113397035A true CN113397035A (en) | 2021-09-17 |
Family
ID=77680521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110735621.4A Pending CN113397035A (en) | 2021-06-30 | 2021-06-30 | Method for preparing plant-based hand-torn dried meat based on online blending |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113397035A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951372A (en) * | 2021-10-12 | 2022-01-21 | 哈尔滨良粟农业科技有限公司 | Double-screw extrusion equipment for producing high-moisture pure pea protein artificial meat |
| CN114847398A (en) * | 2022-04-18 | 2022-08-05 | 安琪酵母股份有限公司 | Preparation method of plant-based meat substitute and plant-based meat substitute |
| WO2024121191A1 (en) * | 2022-12-06 | 2024-06-13 | Novozymes A/S | Method for producing a meat analogue product involving protein-deamidase |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341171A (en) * | 2015-09-25 | 2016-02-24 | 山东惠发食品股份有限公司 | Making method of vegetarian meat with flavor of black peppers and vegetarian meat with flavor of black pepper, prepared by method |
| CN111296621A (en) * | 2020-03-16 | 2020-06-19 | 美盈森集团股份有限公司 | Wiredrawing protein for artificial meat and preparation method thereof |
| CN111493209A (en) * | 2020-04-29 | 2020-08-07 | 无锡金农生物科技有限公司 | Preparation method of composite wiredrawing protein, product and application thereof |
| CN111955596A (en) * | 2020-08-21 | 2020-11-20 | 安徽顺鑫盛源生物食品有限公司 | Production method for preparing high-moisture low-allergen plant meat by rice protein |
-
2021
- 2021-06-30 CN CN202110735621.4A patent/CN113397035A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341171A (en) * | 2015-09-25 | 2016-02-24 | 山东惠发食品股份有限公司 | Making method of vegetarian meat with flavor of black peppers and vegetarian meat with flavor of black pepper, prepared by method |
| CN111296621A (en) * | 2020-03-16 | 2020-06-19 | 美盈森集团股份有限公司 | Wiredrawing protein for artificial meat and preparation method thereof |
| CN111493209A (en) * | 2020-04-29 | 2020-08-07 | 无锡金农生物科技有限公司 | Preparation method of composite wiredrawing protein, product and application thereof |
| CN111955596A (en) * | 2020-08-21 | 2020-11-20 | 安徽顺鑫盛源生物食品有限公司 | Production method for preparing high-moisture low-allergen plant meat by rice protein |
Non-Patent Citations (1)
| Title |
|---|
| 胡盼盼等: "干燥方式对半干型小麦拉丝蛋白素牛肉质构的影响及机理分析", 《中国粮油学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951372A (en) * | 2021-10-12 | 2022-01-21 | 哈尔滨良粟农业科技有限公司 | Double-screw extrusion equipment for producing high-moisture pure pea protein artificial meat |
| CN113951372B (en) * | 2021-10-12 | 2023-12-22 | 哈尔滨良粟农业科技有限公司 | Double-screw extrusion equipment for producing high-moisture pure pea protein artificial meat |
| CN114847398A (en) * | 2022-04-18 | 2022-08-05 | 安琪酵母股份有限公司 | Preparation method of plant-based meat substitute and plant-based meat substitute |
| WO2024121191A1 (en) * | 2022-12-06 | 2024-06-13 | Novozymes A/S | Method for producing a meat analogue product involving protein-deamidase |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113397035A (en) | Method for preparing plant-based hand-torn dried meat based on online blending | |
| CN103564344B (en) | Coarse cereal instant rice and preparation method thereof | |
| CN1116816C (en) | Instant noodles of corn flour and production technology thereof | |
| JP7246612B2 (en) | Method for Producing Low GI Reconstituted Bare Oat Grain | |
| CN108244484B (en) | Preparation method of buckwheat cold noodles | |
| CN112120162B (en) | Konjak recombinant rice with low glycemic index and preparation method thereof | |
| CN102511645A (en) | Automatic flavoring production technology for peanut filiform protein | |
| CN102100245A (en) | Nutritional seaweed biscuit and making method thereof | |
| CN107125717B (en) | Alum-free sweet potato bean jelly and preparation method thereof | |
| CN113412873A (en) | Animal and plant double-protein small crisp meat base material prepared by high-humidity extrusion process and processing method thereof | |
| CN108813333B (en) | High-protein coarse cereal fresh and wet noodles and production method thereof | |
| CN110122769A (en) | A method of improving the fresh noodle quality of millet | |
| PL231240B1 (en) | Method for producing pasta and the pasta | |
| CN102100243A (en) | Nutrient tomato biscuit and making method thereof | |
| JP2002233317A (en) | Method for producing artificial rice for enriching brown rice ingredient | |
| KR101906318B1 (en) | Manufactual method of gondre cold nuddle and gondre cold nuddle using thereof | |
| CN114617225A (en) | Coarse cereal noodles and preparation method thereof | |
| CN106490468A (en) | Excellent albumen mixed grain rice fine dried noodles and preparation method thereof | |
| CN113229407A (en) | Healthy pet meat balls prepared from plant protein meat and preparation method thereof | |
| KR101358685B1 (en) | Corn naengmyon and mathod of manufacturing the same | |
| KR20210121855A (en) | Dietary fiber noodle snacks for companion animals and methods of manufacturing the same | |
| CN115005372B (en) | Preparation method of high-protein quinoa gluten-free noodles | |
| CN106261788A (en) | A kind of Semen Pisi sativi utilizing peameal to make is crisp and preparation method thereof | |
| KR102457843B1 (en) | High Protein Rice Snack and Manufacturing Method Thereof | |
| KR100481041B1 (en) | Method for manufacturing of noodles food using material of acorn and bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210917 |