CN114287511A - Soybean protein isolate-konjak gum base vegetarian meat and processing method thereof - Google Patents
Soybean protein isolate-konjak gum base vegetarian meat and processing method thereof Download PDFInfo
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Abstract
The invention discloses a dried meat slice containing isolated soy protein and konjac gum and a processing method thereof, and relates to the technical field of food processing. The dried vegetarian meat slice is mainly prepared by processing soybean protein isolate, wheat gluten, water, konjac gum, curdlan, hydroxypropyl starch, seasoning and sodium carbonate, preparing a dried vegetarian meat slice blank by adjusting the mixture ratio of raw materials and combining a high-humidity extrusion technology, and then performing vacuum frying, seasoning and sterilizing. The soybean protein isolate-konjac gum base vegetarian dried meat slice has rich mouthfeel and shelf life, and has the characteristics of greenness, safety, high protein, high dietary fiber, low sugar and low fat and rich meat feeling.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to isolated soy protein-konjac gum base vegetarian meat and a processing method thereof.
Background
With the increase of the consumption level of people and the increasing enhancement of the concept of nutritional health, the demand of foods with high protein content is higher and higher. However, long-term consumption of high-protein foods of animal origin can cause dietary imbalance in human bodies and increase the risk of chronic diseases in human bodies.
Vegetarian meat is a high-protein and high-fiber health food and is popular with vegetarian consumers all over the world. Vegetable-based vegetarian meat is considered a high protein and high fiber health food compared to traditional animal-derived meat. The vegetarian meat not only can meet the requirements of consumers on meat feeling, but also is low in price, healthier, free from chronic diseases and gradually popular with mass consumers.
The vegetable protein such as soybean protein and other auxiliary materials are mostly used in the vegetarian meat products in the current market, and then the protein is denatured and polymerized and crosslinked again to form a meat-like fiber structure through the technologies such as heating, extruding, shearing and the like, so that the vegetarian meat similar to meat taste is obtained. However, the vegetarian meat products have the problems of poor chewing type, low nutritional value, heavy fishy smell and the like, and cannot meet the requirements of consumers.
At present, in order to improve the quality of the vegetarian meat, a large amount of food additives such as polysaccharide are added in the processing process. The addition of these polysaccharides reduces the edible value of the vegetarian meat.
Konjac gum is a natural high-molecular polysaccharide extracted from konjac tubers, has good water retention, thickening, gelling and the like, and is commonly used as a fat substitute, a thickener, a quality improver, a water retention agent and the like. Meanwhile, the konjac glucomannan is considered as a bioactive dietary fiber, and has the functions of preventing obesity, reducing blood sugar and blood fat, preventing cardiovascular diseases, relieving constipation, improving intestinal microbial flora, improving the immunity of organisms and the like.
Curdlan is a linear glucan produced by fermentation of alcaligenes, has unique gelling property (the suspension liquid has the characteristics of forming hard and elastic heat irreversible gel and heat reversible gel after being heated), good water retention property and thickening property, good inclusion property on hydrophobic substances and the like. In addition, curdlan also has good immunoregulatory, antitumor and antiviral activities. Researches find that the compounding of the konjac gum and the curdlan can generate a synergistic function, and the konjac gum and the curdlan can effectively reduce the cooking loss of products, improve the emulsification stability and obviously improve the sensory quality of the products when added into meat products. However, the application of konjac gum and curdlan compound to protein meat is rarely reported.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a dried meat slice of soybean protein isolate-konjak gum base element. The invention applies the konjac gum and curdlan composite gel to the preparation of vegetable protein-based vegetarian meat, improves the texture and taste of the existing soy protein isolate-based vegetarian meat by means of the gel characteristics, strong water absorption, emulsification stability and the like of the konjac gum and curdlan composite gel and combining a high-humidity extrusion technology, and has high application value and strong practicability. Meanwhile, the konjac gum/curdlan composite gel also has the functions of reducing blood sugar and blood fat, preventing cardiovascular diseases and obesity, improving the immunity of the organism and the like, and is more beneficial to the health of human bodies.
The invention relates to a dried meat slice of soybean protein isolate-konjak gum base vegetarian, which comprises the following raw materials in parts by weight:
80-120 parts of soybean protein isolate,
60-90 parts of wheat gluten
180 portions of 220 portions of water are added,
15-25 parts of konjak gum,
35-45 parts of curdlan,
10-15 parts of hydroxypropyl starch, and is prepared,
5-10 parts of a seasoning, namely,
1-2 parts of sodium carbonate, namely,
0.05-0.15 part of glutamine transaminase.
Preferably, the seasoning comprises the following raw materials in parts by weight:
10-35 parts of mixed vegetable oil, 1-2 parts of light soy sauce, 2-4 parts of white granulated sugar, 3-5 parts of spices, 1-2 parts of edible salt and 2-5 parts of yeast extract (which is purchased from Angel yeast GmbH and has the model number of FD 06), wherein the mixed vegetable oil is prepared from the following components in parts by mass: 10 coconut oil and palm oil.
The invention also aims to provide a processing method of the dried meat slices containing the isolated soy protein-konjac gum base, which comprises the following steps:
s1, weighing the raw materials in proportion;
s2, preparing polysaccharide gel: adding konjac glucomannan, curdlan, hydroxypropyl starch and water into a powder mixer in proportion, mixing, adding sodium carbonate in proportion, stirring at 60 deg.C for 20-30 min until completely gelatinizing, cooling to room temperature, solidifying the colloid, and mashing to small particles of less than 1mm to obtain polysaccharide gel;
s3, preparing the vegetarian meat raw material composite glue: adding soybean protein isolate, wheat gluten and glutamine transaminase into the polysaccharide gel prepared in the step S2, and continuously chopping and mixing the mixture by using a powder mixer until the water content is 40-50%;
s4, extrusion forming: placing the cut and mixed material into a double-screw extrusion puffing machine for high-humidity extrusion puffing treatment, molding the extruded material by a mold, and cutting to obtain a biscuit meat slice blank;
s5, vacuum frying: frying the cooled dried vegetarian meat blank in a vacuum fryer at the oil temperature of 80-100 ℃ for 2-3min and the vacuum degree of 0.075-0.085 MPa;
s6, seasoning: uniformly mixing the fried dried vegetarian meat blank with the seasoning in a material mixing manner to obtain a flavored vegetarian meat food;
s6, packaging and sterilizing: vacuum packaging the seasoned vegetarian meat food, and sterilizing to obtain the soy protein isolate-konjac gum base vegetarian dried meat slice.
Preferably, the stirring speed in step S2 of the present invention is 3000 r/min.
Preferably, step S3 is to chop the polysaccharide gel particles, soy protein isolate and wheat gluten for 30min, and then add transglutaminase to continue chopping until a uniform gel is formed.
Preferably, the twin screw extrusion puffing conditions of step S4 of the present invention are: the feeding speed of the extruder is 30g/min, the screw rotating speed is 80-180r/min, the extrusion expansion temperature is 60-100 ℃ in the I area (feeding area), 160-170 ℃ in the II area (melting area), 140-150 ℃ in the III area (forming area), and the water content of the extruded product is controlled to be 30-40%.
Preferably, the sterilization temperature in step S6 of the present invention is 121 ℃ and the time is 10-15 min.
The whole high-humidity double-helix extrusion process is divided into a plurality of steps, firstly, materials enter a mixing area, and the materials are uniformly mixed through the rapid rotation of a screw; secondly, high pressure and high shear force can be applied to the materials through the interaction of the forward screw, the reverse threads and the meshing elements, so that the materials can be homogenized, and the formation of an organization structure among the materials is enhanced; and finally, steaming and curing the materials by using the heat energy of the water vapor. In the process, the materials are endowed with a highly organized structure, high elasticity, taste and texture which are very close to real animal meat, and the loss of nutrient components is little, thereby being convenient for subsequent processing. The vegetable oil is added to ensure that the soybean protein isolate and the polysaccharide gel are fully emulsified and mixed with the vegetable oil, thereby achieving the stuffing with uniform components.
Compared with the prior art, the invention has the following beneficial effects:
the dried vegetarian meat slice of the invention uses isolated soy protein, wheat gluten, konjac gum, curdlan and hydroxypropyl starch to form a protein-polysaccharide interpenetrating network gel system, thereby endowing the dried vegetarian meat with chewiness and elasticity.
The konjac gum and the curdlan have strong gel property and bonding effect, after the konjac gum and the curdlan are mixed, flexible linear molecular chains of the konjac gum are alternately distributed among the curdlan molecular chains of the triple helix chain or the single helix chain to form stable gel with a net-shaped structure which is intertwined with each other, so that water and grease are effectively locked in a gel network, the meat quality feeling lacking in pure protein meat is compensated, and the chewing feeling of a product is improved.
Meanwhile, the konjac gum/curdlan composite gum has the effects of relaxing bowels, preventing obesity, improving human immunity and the like, and is more beneficial to human health. The glutamine transaminase can promote the acyl transfer between the isolated soy protein to generate covalent crosslinking reaction, and obviously improve the gel ability, thermal stability, water retention property and the like of the protein, thereby ensuring the texture and the taste of the recombinant vegetarian meat. The dried vegetarian meat slice has the characteristics of greenness, safety, high protein, high dietary fiber, low sugar, low fat and rich meat feeling.
Drawings
FIG. 1 is a process flow of the present invention for preparing dried meat slices of isolated soy protein-konjac gum base;
FIG. 2 is a radar chart showing sensory evaluation results of the meat compositions of examples 1 to 6;
fig. 3 is an SEM image of a dried meat slice of soy protein isolate-konjac gum base prepared in example 2 of the present invention.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
A soybean protein isolate-konjak gum base vegetarian dried meat slice and a processing method thereof are disclosed, which comprises the following steps:
s1, weighing the following raw materials in parts by weight
120g of the soybean protein isolate is prepared,
60g of wheat gluten powder is prepared by mixing wheat gluten powder,
190g of water is added to the reaction kettle,
20g of konjak gum, namely 20g of konjak gum,
45g of curdlan gum is adopted,
10g of hydroxypropyl starch, namely 10g of hydroxypropyl starch,
6g of seasoning, namely 6g of seasoning,
1.5g of sodium carbonate, namely,
0.1g of transglutaminase.
16g of seasoning seasonings, wherein the seasoning seasonings comprise the following raw materials in parts by weight:
8g of mixed vegetable oil, 0.33g of light soy sauce, 0.66g of white granulated sugar, 0.88g of spice, 0.33g of edible salt and 0.66g of yeast extract; wherein the mixed vegetable oil is prepared from the following components in a mass ratio of 1: 10 coconut oil and palm oil
S2, preparing polysaccharide gel: mixing konjac glucomannan, curdlan, hydroxypropyl starch and water in proportion, adding sodium carbonate in proportion after mixing in a powder blender, stirring at 60 deg.C for 20-30 min until completely gelatinizing, cooling to room temperature, solidifying the colloid, and mashing to small particles below 1mm to obtain polysaccharide gel;
s3, preparing the vegetarian meat raw material composite glue: adding soybean protein isolate, wheat gluten, glutamine transaminase and the like into the polysaccharide gel prepared in the step S2 in proportion, and continuously chopping and mixing the mixture in a chopper mixer until the water content is 40-50%;
s4, extrusion forming: and (3) placing the cut and mixed material into a double-screw extrusion puffing machine for high-humidity extrusion puffing treatment, molding the extruded material by a mold, and cutting to obtain a biscuit of the dried meat slice. The double-helix extrusion puffing conditions are as follows: the feeding speed of the extruder is 30g/min, the rotating speed of the screw is 80-180r/min, the extrusion expansion temperature is 60-100 ℃ in the I area (feeding area), 160-170 ℃ in the II area (melting area), 140-150 ℃ in the III area (forming area), and the water content of the extruded product is controlled to be 30-40%;
s5, vacuum frying: frying the cooled dried meat slice blank in a vacuum fryer at 80-100 deg.C for 2-3min under 0.075-0.085MPa
S6, seasoning: uniformly mixing the fried dried vegetarian meat blank with the seasoning in a material mixing manner to obtain a flavored vegetarian meat food;
s6, packaging and sterilizing: vacuum packaging the fried vegetarian meat food and sterilizing. The sterilization temperature is 121 ℃ and the sterilization time is 15min
Examples 2 to 6
The ratios of konjac gum, curdlan, hydroxypropyl starch and seasoning in the raw materials of example 1 were adjusted, and other process conditions were not changed, as shown in table 1.
Table 1 example ingredient table
And (4) performing sensory evaluation on the final vegetarian meat finished product of the product, and performing corresponding adjustment on a sensory analysis method according to GB/T39625-2020 sensory analysis. The evaluation system is shown in the following table 2, a scoring system is adopted, and the descriptor scoring adopts a given reference sample as a scoring basis.
TABLE 2 sensory index evaluation Table
The above embodiments are merely examples of the present invention, and it is obvious that the present invention is not limited to the above embodiments, but may be modified. All modifications directly or indirectly derivable by a person skilled in the art from the present disclosure are to be considered within the scope of the present invention.
According to the formula and the process, the vegetarian meat with the taste similar to meat can be successfully obtained, and the texture, the color, the flavor and the like of the vegetarian meat finished product can be optimized by adjusting the proportion of the main ingredients in the formula. From the sensory evaluation results of the 6 examples shown in fig. 2, it is apparent that example 2 has a high score among the sensory evaluation indexes, and thus can be used as an optimal formula in the examples.
Experiments prove that the auxiliary materials such as konjac gum-curdlan-hydroxypropyl starch compounded polysaccharide gel, vegetable oil, seasonings and the like have obvious influence on the final vegetarian meat finished product. The konjac gum, the curdlan and the hydroxypropyl starch are compounded and added to the polysaccharide gel, so that the strong gel property and the emulsification effect of the konjac gum, the curdlan and the hydroxypropyl starch are exerted, a gel network structure formed by winding polysaccharide molecular chains through interaction can be used for effectively locking water and grease, and the truest meat feeling of the recombinant vegetarian meat is given. In addition, a small amount of glutamine transaminase can catalyze acyl transfer between isolated soy proteins, so that covalent crosslinking reaction is induced to occur, and the gelling capacity, thermal stability, water retention property and the like of the proteins are remarkably improved, just like the stable network structure of the recombinant vegetarian meat shown in the SEM picture of the vegetarian meat in example 2 in figure 3.
In conclusion, the invention uses the soy protein isolate, the konjac glucomannan, the curdlan, the hydroxypropyl starch and the like as the main raw materials to match the production formula of the high-quality vegetarian meat, and successfully simulates the vegetarian meat similar to animal meat tissues by applying the high-humidity extrusion technology. Then, the vegetable protein-based dried meat slices which meet the tastes of different people are produced by adopting the methods of vacuum frying and stir-frying. The dried vegetarian meat slices produced according to the formula and the processing technology provided by the invention have the advantages of unique taste, balanced nutrition, long shelf life, greenness and safety.
Claims (7)
1. A soy protein isolate-konjak gum base dried meat slice is characterized by comprising the following raw materials in parts by weight:
80-120 parts of soybean protein isolate,
60-90 parts of wheat gluten
180 portions of 220 portions of water are added,
15-25 parts of konjak gum,
35-45 parts of curdlan,
10-15 parts of hydroxypropyl starch, and is prepared,
5-10 parts of a seasoning, namely,
1-2 parts of sodium carbonate, namely,
0.05-0.15 part of glutamine transaminase.
2. The soy protein isolate-konjac gum based dried meat slice of claim 1, wherein the flavoring comprises the following raw materials by weight:
10-35 parts of mixed vegetable oil, 1-2 parts of light soy sauce, 2-4 parts of white granulated sugar, 3-5 parts of spices, 1-2 parts of edible salt and 2-5 parts of yeast extract, wherein the mixed vegetable oil is prepared from the following components in parts by mass: 10 coconut oil and palm oil.
3. The method for processing the dried meat slices of soy protein isolate-konjac gum base as claimed in claim 1 or 2, comprising the steps of:
s1, weighing the raw materials in proportion;
s2, preparing polysaccharide gel: adding konjac glucomannan, curdlan, hydroxypropyl starch and water into a powder mixer in proportion, mixing, adding sodium carbonate in proportion, stirring at 60 deg.C for 20-30 min until completely gelatinizing, cooling to room temperature, solidifying the colloid, and mashing to small particles of less than 1mm to obtain polysaccharide gel;
s3, preparing the vegetarian meat raw material composite glue: adding soybean protein isolate, wheat gluten and glutamine transaminase into the polysaccharide gel prepared in the step S2, and continuously chopping and mixing the mixture by using a powder mixer until the water content is 40-50%;
s4, extrusion forming: placing the cut and mixed material into a double-screw extrusion puffing machine for high-humidity extrusion puffing treatment, molding the extruded material by a mold, and cutting to obtain a biscuit meat slice blank;
s5, vacuum frying: frying the cooled dried vegetarian meat blank in a vacuum fryer at the oil temperature of 80-100 ℃ for 2-3min and the vacuum degree of 0.075-0.085 MPa;
s6, seasoning: uniformly mixing the fried dried vegetarian meat blank with the seasoning in a material mixing manner to obtain a flavored vegetarian meat food;
s6, packaging and sterilizing: vacuum packaging the seasoned vegetarian meat food, and sterilizing to obtain the soy protein isolate-konjac gum base vegetarian dried meat slice.
4. The process of claim 3, wherein the stirring speed in step S2 is 3000 r/min.
5. The process of claim 3, wherein step S3 is to chop the polysaccharide gel particles, soy protein isolate and vital wheat gluten for 30min and then add transglutaminase to continue chopping until a homogeneous gel is formed.
6. The process of claim 3, wherein the conditions for twin screw extrusion expansion in step S4 are: the feeding speed of the extruder is 30g/min, the screw rotating speed is 80-180r/min, the extrusion expansion temperature is 60-100 ℃ in the I area (feeding area), 160-170 ℃ in the II area (melting area), 140-150 ℃ in the III area (forming area), and the water content of the extruded product is controlled to be 30-40%.
7. The process according to claim 3, wherein the sterilization temperature of step S6 is 121 ℃ and the time is 10-15 min.
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