CN113712109A - Plant-based instant chicken breast and high-moisture extrusion preparation method thereof - Google Patents
Plant-based instant chicken breast and high-moisture extrusion preparation method thereof Download PDFInfo
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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
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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
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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
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Abstract
The invention discloses plant-based instant chicken breast meat which comprises the following raw materials in parts by weight: 55-75 parts by weight of pea protein, 20-40 parts by weight of rice protein, 3-7 parts by weight of waxy corn starch, 2-6 parts by weight of Plantago ovata husk powder, 0.2-0.8 part by weight of salt, 0.1-0.5 part by weight of non-animal-source chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.3-0.8. The content of protein in the pea protein is 80-90%, and the amount of fat is 1-8%. The content of protein in the rice protein is 70-90%, and the content of fat is 1-8%. The elasticity and the chewiness of the plant-based instant chicken breast are closer to those of real chicken breast, namely the plant-based instant chicken breast can effectively improve the mouthfeel of the plant-based instant chicken breast.
Description
Technical Field
The invention relates to the technical field of instant food processing. More particularly, the invention relates to a plant-based instant chicken breast and a high-moisture extrusion preparation method thereof.
Background
In recent years, the global chicken yield and consumption are increasing, and the chicken becomes the first big meat consumer product in developed countries, which accounts for about 28.15% of the total meat consumption in the world. The chicken breast is a high-quality meat product, has high protein content, low fat content, tender meat, delicious taste, easy digestion and absorption, is convenient to cook at home, and is deeply loved by consumers. However, as the consumption level of meat increases, the supply of animal dietary protein in many countries has become increasingly difficult to meet the needs of consumers, and therefore, it is imperative to find new meat substitutes that provide a sustainable protein supply. Meanwhile, the problems of long production period, low transformation rate, overproof antibiotics and hormones, environmental pollution and the like exist in the animal breeding process, so that more and more consumers begin to change to vegetarian food or elastic vegetarian food.
Plant-based meat products, which are low-fat and high-protein products having a fibrous structure and a mouthfeel similar to animal muscles, have received extensive attention from researchers and the investment market. However, the elasticity and chewiness of the plant-based instant chicken breast prepared by the plant protein in the prior art are poor, and the taste of the plant-based instant chicken breast is influenced.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
Still another object of the present invention is to provide a vegetable protein chicken breast, wherein the elasticity and chewiness of the vegetable protein chicken breast are closer to those of real chicken breast, i.e. the vegetable protein chicken breast can effectively improve the mouthfeel of the vegetable protein chicken breast.
To achieve these objects and other advantages in accordance with the present invention, there is provided a plant-based instant chicken breast comprising the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
Preferably, the feed comprises the following raw materials in parts by weight: 55-75 parts by weight of pea protein, 20-40 parts by weight of rice protein, 3-7 parts by weight of waxy corn starch, 2-6 parts by weight of Plantago ovata husk powder, 0.2-0.8 part by weight of salt, 0.1-0.5 part by weight of non-animal-source chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.3-0.8.
Preferably, the content of protein in the pea protein is 80% -90%, and the amount of fat is 1% -8%.
Preferably, the content of protein in the rice protein is 70% -90%, and the content of fat in the rice protein is 1% -8%.
Preferably, the amylopectin content in the waxy corn starch is more than or equal to 90 percent.
The invention also provides a high-moisture extrusion preparation method of the plant-based instant chicken breast, which comprises the following steps:
mixing pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-source chicken flavor spice, and uniformly stirring to obtain a mixture;
secondly, performing high-moisture extrusion treatment on the mixture, placing the mixture in a cooling mold with the length of 1000-2000 mm for cooling, and then cutting the cooled mixture into a plurality of irregular oval material blocks;
and step three, smoking the material blocks to obtain the plant-based instant chicken breast.
Preferably, in the third step, the smoking conditions are as follows: the temperature is 50-65 ℃ and the time is 15-20 min.
Preferably, in the second step, a stamping forming device is adopted for cutting, and the working frequency is 25-40 s/time.
The invention at least comprises the following beneficial effects:
firstly, the elasticity and the chewiness of the plant-based instant chicken breast meat prepared by the invention are closer to those of real chicken breast meat, namely the invention can effectively improve the mouthfeel of the plant-based instant chicken breast meat and has less nutrition loss.
Secondly, the pea protein and the rice protein are selected as protein raw materials, and the ratio of the protein raw materials is further adjusted to improve the elasticity and the chewiness of the product, so that the prepared plant-based instant chicken breast has rich internal fiber structure, tender mouthfeel and mouthfeel characteristics of the chicken breast, and the product has balanced amino acid composition and low fat and high protein.
Thirdly, the waxy starch is added into the plant-based instant chicken breast, so that the transverse aggregation of the stretched protein molecular chains is prevented in the extrusion process, the protein molecules are promoted to be arranged along the extrusion direction, a layered fiber structure is formed in the product, and the chewiness is better.
Fourthly, the plantain seed husk powder is added into the plant-based instant chicken breast meat, so that the water binding capacity of the product is improved, and the product is more juicy and tender in taste.
Fifthly, the invention is beneficial to rearrangement, aggregation and crosslinking of the stretched protein molecules by changing the length of the cooling mould to form an anisotropic structure, when the length of the cooling mould is too short, the protein is insufficiently cooled, and the fusant is easy to expand at an outlet and lose a large amount of water to form a spongy porous structure; when the length of the cooling die is too long, the production time is prolonged, the field is occupied, the material is cooled excessively, the structure becomes too compact, and the taste becomes rough.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a plant-based ready-to-eat chicken breast obtained in example 6 of the present invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
The plant-based instant chicken breast comprises the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
The plant-based instant chicken breast comprises the following raw materials in parts by weight: 55 parts of pea protein, 20 parts of rice protein, 3 parts of waxy corn starch, 2 parts of Plantago ovata husk powder, 0.2 part of salt, 0.1 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.3.
The content of protein in the pea protein is 80%, and the amount of fat is 1%.
The content of protein in the rice protein is 70%, and the content of fat is 1%.
The waxy corn starch had an amylopectin content of 90%.
< example 2>
The plant-based instant chicken breast comprises the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
The plant-based instant chicken breast comprises the following raw materials in parts by weight: 75 parts of pea protein, 40 parts of rice protein, 7 parts of waxy corn starch, 6 parts of Plantago ovata husk powder, 0.8 part of salt, 0.5 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.8.
The content of protein in the pea protein is 90%, and the amount of fat is 8%.
The content of protein in the rice protein is 90%, and the content of fat is 8%.
The waxy corn starch has an amylopectin content of 100%.
< example 3>
The plant-based instant chicken breast is characterized by comprising the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
The plant-based instant chicken breast comprises the following raw materials in parts by weight: 65 parts of pea protein, 25.8 parts of rice protein, 5 parts of waxy corn starch, 3 parts of psyllium husk powder, 0.6 part of salt, 0.3 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.5.
The content of protein in the pea protein is 85 percent, and the amount of fat is 5 percent.
The content of protein in the rice protein is 80%, and the content of fat is 1% -8%.
The waxy corn starch had an amylopectin content of 98%.
< example 4>
The plant-based instant chicken breast comprises the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
The plant-based instant chicken breast comprises the following raw materials in parts by weight: 65 parts of pea protein, 25.8 parts of rice protein, 5 parts of waxy corn starch, 3 parts of psyllium husk powder, 0.6 part of salt, 0.3 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.5.
The content of protein in the pea protein is 85 percent, and the amount of fat is 5 percent.
The rice protein contains protein 80% and fat 5%.
The waxy corn starch had an amylopectin content of 98%.
The high-moisture extrusion preparation method of the plant-based instant chicken breast comprises the following steps:
mixing pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-source chicken flavor spice, and uniformly stirring to obtain a mixture;
step two, performing high-moisture extrusion treatment on the mixture, placing the mixture in a cooling mold with the length of 1000mm for cooling, and then cutting the cooled mixture into a plurality of irregular oval material blocks;
and step three, smoking the material blocks to obtain the plant-based instant chicken breast.
In the third step, the smoking conditions are as follows: the temperature is 50 deg.C, and the time is 15 min.
And in the second step, cutting by adopting a stamping forming device, wherein the working frequency is 25 s/time.
< example 5>
The plant-based instant chicken breast comprises the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
The plant-based instant chicken breast comprises the following raw materials in parts by weight: 65 parts of pea protein, 25.8 parts of rice protein, 5 parts of waxy corn starch, 3 parts of psyllium husk powder, 0.6 part of salt, 0.3 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.5.
The content of protein in the pea protein is 85 percent, and the amount of fat is 5 percent.
The rice protein contains protein 80% and fat 5%.
The waxy corn starch had an amylopectin content of 98%.
The high-moisture extrusion preparation method of the plant-based instant chicken breast comprises the following steps:
mixing pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-source chicken flavor spice, and uniformly stirring to obtain a mixture;
secondly, performing high-moisture extrusion treatment on the mixture, placing the mixture into a cooling die with the length of 2000mm for cooling after the extrusion treatment is finished, and then cutting the cooled mixture into a plurality of irregular oval material blocks;
and step three, smoking the material blocks to obtain the plant-based instant chicken breast.
In the third step, the smoking conditions are as follows: the temperature is 65 deg.C and the time is 20 min.
And in the second step, cutting by adopting a stamping forming device, wherein the working frequency is 40 s/time.
< example 6>
The plant-based instant chicken breast is characterized by comprising the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
The plant-based instant chicken breast comprises the following raw materials in parts by weight: 65 parts of pea protein, 25.8 parts of rice protein, 5 parts of waxy corn starch, 3 parts of psyllium husk powder, 0.6 part of salt, 0.3 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.5.
The content of protein in the pea protein is 85 percent, and the amount of fat is 5 percent.
The rice protein contains protein 80% and fat 5%.
The waxy corn starch had an amylopectin content of 98%.
The high-moisture extrusion preparation method of the plant-based instant chicken breast is characterized by comprising the following steps of:
mixing pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-source chicken flavor spice, and uniformly stirring to obtain a mixture;
secondly, performing high-moisture extrusion treatment on the mixture, placing the mixture in a cooling mold with the length of 1000-2000 mm for cooling, and then cutting the cooled mixture into a plurality of irregular oval material blocks;
and step three, smoking the material blocks to obtain the plant-based instant chicken breast.
In the third step, the smoking conditions are as follows: the temperature is 60 deg.C, and the time is 17 min.
And in the second step, cutting by adopting a stamping forming device, wherein the working frequency is 33 s/time.
The plant-based instant chicken breast obtained in example 6 is shown in fig. 1, wherein the left figure in fig. 1 is a finished product figure of the plant-based instant chicken breast, and the right figure is a state of the internal fiber structure of the plant-based instant chicken breast.
< comparative example 1>
The method and component content of example 6 were used to prepare a plant-based ready-to-eat chicken breast, comprising the following raw materials in parts by weight: 90.8 parts by weight of pea protein, 5 parts by weight of waxy corn starch, 3 parts by weight of Plantago ovata husk powder, 0.6 part by weight of salt, 0.3 part by weight of non-animal-source chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.5.
< comparative example 2>
A plant-based ready-to-eat chicken breast was prepared using the method and ingredient content of example 6, except that the waxy corn starch had an amylopectin content of 35% and the amylose content was 62%.
< comparative example 3>
The method and component content of example 6 were used to prepare a plant-based ready-to-eat chicken breast, comprising the following raw materials in parts by weight: 65 parts of pea protein, 25.8 parts of rice protein, 5 parts of waxy corn starch, 0.6 part of salt, 0.3 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.5.
< comparative example 4>
The method and component content of example 6 were used to prepare a plant-based ready-to-eat chicken breast, comprising the following raw materials in parts by weight: 65 parts of pea protein, 25.8 parts of rice protein, 5 parts of waxy corn starch, 3 parts of psyllium husk powder, 0.6 part of salt, 0.3 part of non-animal chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 1.
< comparative example 5>
A plant-based ready-to-eat chicken breast was prepared using the method and component content of example 6, except that the length of the cooling mold was 500 mm.
< comparative example 6>
A plant-based ready-to-eat chicken breast was prepared using the method and component content of example 6, except that the length of the cooling mold was 2500 mm.
< comparative example 7>
The method and component content of example 6 was used to prepare a plant-based ready-to-eat chicken breast with the exception that the smoking conditions were 75 ℃ and the smoking time was 30 min.
< comparative example 8>
The plant-based ready-to-eat chicken breast was prepared using the method and component content of example 6, except that the smoking conditions were 65 ℃ and the smoking time was 20 min.
< comparative example 9>
A plant-based ready-to-eat chicken breast was prepared using the method and component content of example 6, except that 6 parts by weight of Plantago ovata husk powder was used.
< comparative example 10>
A plant-based ready-to-eat chicken breast was prepared using the method and ingredient content of example 6, except that the waxy corn starch was 7 parts by weight.
< Experimental characterization >
1. Evaluation of color and luster
The color of the plant-based instant chicken breast obtained according to the methods of example 6 and comparative examples 1-10 was evaluated, and meanwhile, the color of the chicken breast obtained by treating the real chicken breast according to the smoking conditions of example 6 was evaluated, and the color evaluation of the real chicken breast was used as a control, and the color was measured using a color difference meter. Color was measured on 5 different sites of the prepared sample, averaged and the color system was applied L, a, b. L is a lightness index, with larger values indicating a brighter measurement. The a and b values are chroma indexes, the a value is positive value and shows that the red is deviated, and the negative value shows that the green is deviated; the b value is positive value indicating yellow bias, negative value indicating blue bias, and larger absolute value indicating more severe bias. The delta E represents the color difference between the product and the white board, the larger the value is, the larger the difference between the product and the white board is, and the difference is calculated by a formula as follows:
wherein L is* s、a* s、b* sThe measured values for the standard white plate are 89.73, -0.78, 1.88, respectively.
The color evaluation results are shown in table 1;
TABLE 1 evaluation of color
By comparing and analyzing the instant chicken breast meat of example 6, the instant chicken breast meat of comparative examples 1-10 and the real chicken breast meat, it can be known from table 1 that the total color difference of the instant chicken breast meat prepared by the method of example 6 is closer to the real chicken meat.
2. Texture characteristics
The texture properties of the plant-based instant chicken breasts obtained according to the methods of example 6 and comparative examples 1 to 10 were evaluated, and meanwhile, the texture properties of chicken breasts obtained by treating real chicken breasts according to the smoking conditions of example 6 were examined, and the texture properties of real chicken breasts were used as a control. Measuring hardness, elasticity and chewiness, cutting the sample into a square with the side length of 25mm, and operating parameters of the texture analyzer are as follows: TPA mode, probe P/36R, speed before test 2.0mm/s, test speed 1.0mm/s, speed after test 2.0mm/s, degree of pressing 50%. The sample for measuring the shearing force is cut into a square with the side length of 10mm, and the operating parameters of the texture analyzer are as follows: the shearing mode, probe A/CKB, speed 2.0mm/s before testing, testing speed 1.0mm/s, speed 2.0mm/s after testing, shearing degree 75%. The assay was repeated 10 times for each sample, and the two maxima and minima were subtracted and averaged. The shear force is expressed in units of mass kg, and the color evaluation results are shown in Table 2;
TABLE 2 texture characteristics
Comparing and analyzing the texture characteristics of the chicken in example 6, comparative examples 1-10 and real chicken, it can be seen from table 2 that the hardness, elasticity, chewiness and shearing of the chicken in example 6 are all closer to the data of real chicken breast, i.e. the plant-based instant chicken breast prepared by the invention is closer to the taste of real chicken.
3. Sensory evaluation
The plant-based instant chicken breasts obtained according to the methods of example 6 and comparative examples 1 to 10 were subjected to sensory evaluation, and meanwhile, the chicken breasts obtained by treating real chicken breasts according to the smoking conditions of example 6 were subjected to sensory evaluation, the sensory evaluation of the real chicken breasts was used as a control, the evaluation criteria were referred to the sensory evaluation criteria of table 3, and the sensory evaluation results are shown in table 4;
TABLE 3 sensory evaluation criteria
TABLE 4 sensory evaluation
By comparing and analyzing the plant-based instant chicken breast meat of example 6, comparative examples 1-10 and real chicken breast meat, it can be seen from table 4 that the sensory evaluation of the plant-based instant chicken breast meat prepared by the method of example 6 is closer to real chicken meat.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (8)
1. The plant-based instant chicken breast is characterized by comprising the following raw materials: pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-derived chicken flavor spice.
2. The plant-based instant chicken breast as claimed in claim 1, which comprises the following raw materials in parts by weight: 55-75 parts by weight of pea protein, 20-40 parts by weight of rice protein, 3-7 parts by weight of waxy corn starch, 2-6 parts by weight of Plantago ovata husk powder, 0.2-0.8 part by weight of salt, 0.1-0.5 part by weight of non-animal-source chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.3-0.8.
3. The plant-based instant chicken breast as claimed in claim 2, wherein the pea protein has a protein content of 80% to 90% and fat content of 1% to 8%.
4. The plant-based ready-to-eat chicken breast as claimed in claim 2, wherein the rice protein has a protein content of 70% to 90% and a fat content of 1% to 8%.
5. The plant-based ready-to-eat chicken breast as recited in claim 2, wherein the waxy corn starch has an amylopectin content of at least 90%.
6. The high-moisture extrusion preparation method of the plant-based instant chicken breast as claimed in any one of claims 1 to 5, characterized by comprising the following steps:
mixing pea protein, rice protein, waxy corn starch, plantain seed husk powder, salt, white granulated sugar and non-animal-source chicken flavor spice, and uniformly stirring to obtain a mixture;
secondly, performing high-moisture extrusion treatment on the mixture, placing the mixture in a cooling mold with the length of 1000-2000 mm for cooling, and then cutting the cooled mixture into a plurality of irregular oval material blocks;
and step three, smoking the material blocks to obtain the plant-based instant chicken breast.
7. The method for preparing high moisture extrusion of plant-based instant chicken breast as claimed in claim 6, wherein the smoking conditions in step three are: the temperature is 50-65 ℃ and the time is 15-20 min.
8. The method for preparing the plant-based instant chicken breast as claimed in claim 1, wherein in the second step, the cutting is performed by a stamping forming device, and the working frequency is 25-40 s/time.
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| EP4197349A1 (en) * | 2021-12-15 | 2023-06-21 | Cargill, Incorporated | Meat substitute products free of methylcellulose |
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