CN114304373A - High-humidity extruded protein meat and preparation method and application thereof - Google Patents
High-humidity extruded protein meat and preparation method and application thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of plant meat preparation, and particularly relates to high-humidity extruded protein meat and a preparation method and application thereof. The invention provides a preparation method of high-humidity extruded protein meat, which comprises the steps of extruding vegetable protein and cooling at 40-50 ℃ to obtain the high-humidity extruded protein meat. According to the invention, by controlling the cooling temperature after extrusion, water vapor is evaporated, bubbles are generated in the protein meat, and the intermediate form of the protein meat is further changed, so that the protein meat is fine, smooth and elastic, and has better chewiness, and the prepared product has higher similarity of taste and meat. In addition, the invention takes the soybean protein isolate as the raw material and combines the cooling temperature to form a layered or coarse fibrous structure, thereby improving the appearance of the protein meat and meeting the requirements of people on the appearance of the protein meat product.
Description
Technical Field
The invention belongs to the technical field of plant meat preparation, and particularly relates to high-humidity extruded protein meat and a preparation method and application thereof.
Background
With the increase of population and the improvement of living standard, meat resources are gradually short of demand, and with the continuous increase of global meat consumption demand, environmental overload caused by raising livestock, low-efficiency utilization of meat in global environmental resources, increase of greenhouse gas emission, meat food safety and animal welfare problems are gradually highlighted. Meat substitutes made from plant materials are a promising, innovative, sustainable source of protein for human consumption. In recent years, vegetable protein meat attracts a great deal of attention of investors and consumers in the market, becomes a new hot spot in the food industry, and becomes an irresistible trend in the future as a meat substitute. The plant-based protein meat, especially the soybean protein meat, saves meat resources so as to protect the environment, has unique edible quality which is more beneficial to health, and reduces the risk of diseases.
The domestic plant-based meat products, especially the soybean protein meat products, are single in variety and not rich in variety, and consumers have more requirements on the appearance, flavor, taste and nutrition of the products. The soybean protein meat is mainly prepared from soybean protein serving as a raw material by a high-humidity extrusion technology, and a plant-based meat product with good flavor and high nutritional value is prepared.
The plant protein meat has the advantages of zero cholesterol, zero hormone, zero trans-fatty acid, zero antibiotic, rich essential amino acid for human body and the like, can not cause the occurrence of modern civilization disease, and better meets the requirement of people on the health of food and drink. The essential amino acid in the plant protein is close to the proportion required by human body, and is a high-quality protein resource. However, the soybean protein meat product prepared by the prior art has single variety, low moisture content, and the protein meat has a non-fine texture, high hardness, no large elasticity and chewiness, and is crisp, and the taste of the protein meat is seriously influenced by the poor texture and texture of the protein meat.
Disclosure of Invention
Based on the technical problems, the invention aims to provide high-humidity extruded protein meat and a preparation method and application thereof. The protein meat prepared by the invention has certain gaps among internal tissue structures, good cellosilk is formed, the meat quality is fine and smooth, and the protein meat has a good tissue state.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of high-humidity extruded protein meat, which comprises the steps of extruding vegetable protein and cooling at 40-50 ℃ to obtain the high-humidity extruded protein meat.
Preferably, the vegetable proteins include legume proteins and wheat proteins.
Preferably, the pulse protein comprises soy protein.
Preferably, the soy protein comprises soy protein isolate.
Preferably, the mass ratio of the bean protein to the wheat protein is (6-8) to (2-4).
Preferably, when the extrusion is carried out, the method further comprises the step of adding water into the vegetable protein to obtain a mixed material; the water content in the mixed material is 55-80%.
Preferably, the extrusion temperature is 130 ℃ to 150 ℃.
Preferably, the rotating speed of the screw in the extrusion process is 150-160 r/min.
The invention also provides the protein meat prepared by the preparation method, which is characterized in that the fiber degree of the protein meat is 1.50-2.0.
The invention also provides the application of the protein meat in preparing plant-based products;
the plant-based product comprises luncheon meat, air-dried sausage, baked sausage or dried meat floss.
Has the advantages that:
the invention provides a preparation method of high-humidity extruded protein meat, which comprises the steps of extruding vegetable protein and cooling at 40-50 ℃ to obtain the high-humidity extruded protein meat.
According to the invention, water in the tissue structure of the protein meat is changed into steam to evaporate by controlling the cooling temperature after extrusion, so that gaps with a certain range are generated in the tissue structure which is closely connected originally, and further the intermediate form of the protein meat is changed, good fiber degree can be formed, the meat quality of the protein meat is fine and smooth, and the protein meat has better chewiness, and the similarity between the mouth feel of the prepared product and the meat is higher.
In addition, the invention takes the soybean protein isolate as the raw material and combines the cooling temperature to form a layered or coarse fibrous structure, thereby improving the appearance of the protein meat and meeting the requirements of people on the appearance of the protein meat product.
In addition, the high-humidity extruded protein meat is prepared by the bean protein and the wheat protein together, so that the protein meat has more comprehensive nutrition and higher digestibility, and can be used for producing more types of plant base products.
Drawings
In order to more clearly illustrate the technical solution in the embodiments of the present invention, the drawings required to be used in the embodiments will be briefly described below.
FIG. 1 is an external view of a protein meat prepared in example 1;
FIG. 2 is an external view of a protein meat prepared in example 2;
FIG. 3 is an appearance diagram of protein meat prepared in example 3;
FIG. 4 is an appearance diagram of the protein meat prepared in comparative example 1;
FIG. 5 is an appearance diagram of the protein meat prepared in comparative example 2;
FIG. 6 is an appearance diagram of the protein meat prepared in comparative example 3;
FIG. 7 is an appearance diagram of the protein meat prepared in comparative example 4;
FIG. 8 is an appearance diagram of a protein meat prepared in comparative example 5;
fig. 9 is an appearance view of the protein meat prepared in comparative example 6.
Detailed Description
The invention provides a preparation method of high-humidity extruded protein meat, which comprises the steps of extruding vegetable protein and cooling at 40-50 ℃ to obtain the high-humidity extruded protein meat.
In the present invention, the plant protein preferably includes legume protein and wheat protein; the pulse protein preferably comprises soy protein or pea protein, more preferably soy protein.
In the present invention, the soybean protein is preferably a soybean protein isolate. The invention takes the soybean protein isolate as the raw material and combines the cooling temperature to form a layered or coarse fibrous structure, thereby improving the appearance of the protein meat and meeting the requirements of people on the appearance of the protein meat product.
In the invention, the mass ratio of the bean protein to the wheat protein is preferably (6-8): 2-4), more preferably (6-8): 2-3), and even more preferably (6-7): 3-4, and in the embodiment of the invention, the ratio is particularly preferably 8:2, 7:3 or 6: 4.
The source and the property of the wheat protein are not particularly limited in the invention, and the wheat protein can be obtained by adopting conventional commercial products in the field.
In the present invention, the pulse protein may be selected from commercially available products or may be prepared by itself.
When the corresponding pulse protein is provided in a self-prepared manner, the preparation method of the pulse protein is as follows:
the preparation method of the soybean protein isolate comprises the following steps:
defatting soybean powder, extracting under acidic condition, filtering and concentrating under alkaline condition to obtain the soybean protein isolate.
In the present invention, it is preferable to pulverize soybeans to obtain soybean powder. In the present invention, the particle size of the soybean powder is preferably 35 to 45 mesh, and more preferably 40 mesh. In the present invention, the impurities and imperfections in the soy flour are preferably 0.2% or less.
The present invention preferably defats the soy flour to obtain defatted soy flour. In the present invention, the degreasing solvent preferably includes diethyl ether, petroleum ether or n-hexane, and more preferably includes n-hexane. In the invention, the mass-volume ratio of the soybean flour to the degreasing solvent is preferably 1-2 kg: 2-4L, and more preferably 1kg: 3L. In the present invention, the number of degreasing is preferably 2 to 5, and more preferably 3. Before the defatted soybean flour is obtained, the method preferably further comprises removing a defatting solvent. The present invention preferably removes the degreasing solvent in a fume hood. The operation of removing the degreasing solvent is not particularly limited, and the conventional operation in the field can be adopted.
After the defatted soybean flour is obtained, the invention preferably mixes the defatted soybean flour with water and leaches the mixture under an acid condition to obtain soybean flour leaching liquor. The mass ratio of the defatted soybean powder to the water is preferably 1-3: 10-20, and more preferably 1: 10. The leaching pH is preferably 3.8-5.0, and more preferably 4.5. According to the invention, the leaching pH is preferably adjusted by adopting a hydrochloric acid solution, and the concentration of the hydrochloric acid solution is preferably 2-4 mol/L. The invention can better dissolve protein in the defatted soybean flour by leaching the defatted soybean flour under an acidic condition. In the invention, the leaching temperature is preferably 45-55 ℃, and more preferably 50 ℃; the leaching is preferably carried out in a constant temperature water bath kettle. In the invention, the leaching time is preferably 50-75 min, and more preferably 60 min. The invention preferably carries out stirring during the leaching process, and the rotation speed of the stirring is preferably 750 r/min. The stirrer for stirring is not particularly limited in the present invention, and a stirrer which is conventional in the art, for example, a stirrer having a model number of JJ-1A, may be used. The stirring has the functions of dispersing the defatted soybean powder, so that the soybean powder is in more comprehensive contact with the leaching liquor, and the leaching efficiency is promoted.
The invention preferably carries out centrifugation and redissolution on the soybean powder leaching liquor to obtain the soybean powder redissolution. In the invention, the rotation speed of the centrifugation is preferably 3500-4500 r/min, and more preferably 4000 r/min; the centrifugal time is preferably 8-12 min, and more preferably 10 min. The invention preferably re-dissolves the precipitate obtained by centrifugation to obtain the bean flour re-solution. In the invention, the volume ratio of the sediment obtained by centrifugation to the redissolving water is preferably 1-3: 10-20, and more preferably 1: 10. In the invention, the temperature of the redissolution water is preferably 48-60 ℃, and more preferably 55 ℃.
After the soybean powder compound solution is obtained, the soybean powder compound solution is preferably filtered to obtain the soybean powder crude protein. In the present invention, the filtration means is preferably vacuum filtration; the vacuum degree of the vacuum filtration is preferably 0.06-0.08 MPa.
In order to improve the acquisition rate of the soybean protein, the extraction step of the soybean powder crude protein is preferably repeated for 1-4 times, and more preferably repeated for 2 times.
The invention preferably mixes and dissolves the soybean powder crude protein with water, adjusts the pH value and concentrates to obtain the soybean protein isolate. In the present invention, the dissolution pH is preferably 5.8 to 6.8, and more preferably 6.5. In the present invention, the dissolution pH can shorten the time for protein precipitation. In the present invention, the separation means is preferably vacuum filtration; the temperature of the vacuum filtration is preferably 20-27 ℃; the vacuum degree is 0.06-0.08 MPa; the time is preferably 5-15 min.
The protein content of the soybean protein isolate prepared by the preparation method is more than 90 percent, the purity of the soybean protein isolate is higher, most of insoluble protein is removed, the water absorption is stronger, variegated color is not easy to appear after the soybean protein isolate is dissolved, and the finished product of the protein meat prepared by the soybean protein isolate has better color.
The invention extrudes the vegetable protein to obtain the extruded protein meat. In the extrusion process, the invention preferably further comprises adding water into the vegetable protein to obtain a mixed material; the moisture content in the mixed material is preferably 55% to 80%, more preferably 60% to 75%, and further preferably 65% to 70%. In the invention, the extrusion moisture content can increase the texture of the protein meat, so that the prepared protein meat is more elastic. In the present invention, the extrusion temperature is preferably 130 to 150 ℃, more preferably 135 to 145 ℃, and still more preferably 140 to 145 ℃. In the invention, the rotation speed of the high-humidity extrusion screw is preferably 150-160 r/min, more preferably 152-160 r/min, and even more preferably 155-160 r/min.
The present invention preferably further comprises shaping and cooling after the high moisture extrusion. The mold for molding according to the present invention is preferably a flat long mold, and the length of the flat long mold is preferably 1100 mm. The protein meat is cooled at 40-50 ℃ to obtain the high-humidity extruded protein meat. The cooling temperature is preferably 40-50 ℃, more preferably 42-50 ℃, and even more preferably 45-48 ℃.
The equipment for preparing the high-humidity extruded protein meat is not particularly limited, and the conventional protein meat preparation equipment in the field is adopted.
The cooling temperature in the invention can change the intermediate form of the vegetable meat, so that air bubbles are generated in the prepared protein meat, and the prepared protein meat has fine meat quality, moderate hardness and better tissue state by combining the heating temperature, the screw rotating speed and the water content in the extrusion process.
The invention also preferably cuts and packages the prepared protein meat to obtain the vegetable protein meat product. The cutting and packaging method is not particularly limited, and the conventional cutting and packaging method in the field can be adopted.
The invention also provides the protein meat prepared by the preparation method, and the fiber degree of the protein meat is 1.50-2.0.
The invention also provides the application of the protein meat in the technical scheme in the preparation of plant-based products; the plant-based product comprises luncheon meat, air-dried sausage, baked sausage or dried meat floss.
In order to further illustrate the present invention, the following embodiments are described in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
Pulverizing semen glycines, defatting the pulverized semen glycines powder with n-hexane at a ratio of 1:3(kg/L) for 3 times, and placing in a fume hood to remove n-hexane. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1:10(kg/kg), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdery soybean protein isolate;
adding wheat protein into the isolated soy protein, blending and uniformly mixing, wherein the mass ratio of the isolated soy protein to the wheat protein is 8:2 (kg/kg);
carrying out high-humidity extrusion on the uniformly mixed materials to obtain the protein meat strips, wherein the high-humidity extrusion conditions are as follows: the water content is 60 percent, and the rotating speed of the screw is 150 r/min; the heating temperature is 130 ℃; the die head is a flat long die, the cooling section is 50 ℃, and the vegetable meat product is obtained after cutting and packaging after the cooling die is formed.
The protein meat has moderate hardness and good fiber degree, as shown in figure 1.
Example 2
Pulverizing semen glycines, defatting the pulverized semen glycines powder with n-hexane at a ratio of 1:3(kg/L) for 3 times, and placing in a fume hood to remove n-hexane. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1:10(kg/kg), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdery soybean protein isolate;
adding wheat protein into the isolated soy protein, blending and uniformly mixing, wherein the mass ratio of the isolated soy protein to the wheat protein is 7:3 (kg/kg);
carrying out high-humidity extrusion on the uniformly mixed materials to obtain the protein meat strips, wherein the high-humidity extrusion conditions are as follows: the water content is 65 percent, and the rotating speed of the screw is 155 r/min; the heating temperature is 140 ℃; the die head is a flat long die, the cooling section is 45 ℃, and the vegetable meat product is obtained after cutting and packaging after the cooling die is formed.
The obtained protein meat product has high texture, good fiber degree, and hard texture, as shown in FIG. 2.
Example 3
Pulverizing semen glycines, defatting the pulverized semen glycines powder with n-hexane at a ratio of 1:3(kg/L) for 3 times, and placing in a fume hood to remove n-hexane. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1:10(kg/kg), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdery soybean protein isolate;
adding wheat protein into the soybean protein isolate, blending and uniformly mixing, wherein the mass ratio of the soybean protein isolate to the wheat protein is 6:4 (kg/kg);
carrying out high-humidity extrusion on the uniformly mixed materials to obtain the protein meat strips, wherein the high-humidity extrusion conditions are as follows: the water content is 65 percent, and the rotating speed of the screw is 160 r/min; the heating temperature is 150 ℃; the die head is a flat long die, the cooling section is 40 ℃, and the vegetable meat product is obtained after cutting and packaging after the cooling die is formed.
The prepared protein meat product has moderate texture, moderate texture and good fiber degree, as shown in figure 3.
Comparative example 1
The same technical solution as in example 2 was used, except that the temperature in the cooling zone was 30 ℃.
The prepared protein meat has compact tissue structure and soft texture, and is shown in figure 4.
Comparative example 2
The same technical solution as in example 2 was used, except that the temperature in the cooling zone was 60 ℃.
The prepared protein meat has loose tissue structure and soft texture, and is shown in figure 5.
Comparative example 3
The same technical solution as in example 2 was used, except that the moisture content was 50%.
The protein meat product obtained by the preparation method has low forming rate, is difficult to form, has excessive hardness and is not smooth, as shown in figure 6.
Comparative example 4
The same technical solution as in example 2 was used, except that the moisture content was 85%.
The obtained protein meat has loose tissue structure, soft texture, and low fiber degree, as shown in FIG. 7.
Comparative example 5
The same technical scheme as that of the embodiment 2 is adopted, and the difference is that the screw rotating speed is 145 r/min.
The obtained protein meat has good fiber structure, and high hardness, as shown in FIG. 8.
Comparative example 6
The same technical solution as in example 2 was used, except that the heating temperature was 152 ℃.
The resulting protein meat product had uneven color, uneven texture, and low degree of fibrosis, as shown in fig. 9.
The hardness and the fiber content of the protein meats prepared in examples 1 to 3 and comparative examples 1 to 6 were measured using a Texture Analyzer (TA) (XT Plus, Stable Micro Systems, uk) by the following method: the protein meat sample was cut into squares (15 mm. times.15 mm. times.5 mm) and placed on a platform for fixation. Then, the meat was sheared to 75% of the height of the protein meat in the parallel and vertical directions at a shearing speed of 1.0mm/s, and the post-shearing speed was 10.0 mm/s. The forces in the parallel and perpendicular directions are denoted F respectivelyVAnd FLThe vertical direction means the same direction as the extrusion direction, and the parallel direction means a direction perpendicular to the extrusion direction. FVAnd FLThe ratio of (a) to (b) represents the degree of fibrosis of the sample being measured. The results are shown in table 1:
table 1 shows texture measurement data of the protein meats prepared in examples 1 to 3 and comparative examples 1 to 6
As can be seen from Table 1, the fiber degrees of the protein meats obtained in examples 1 to 3 are 1.678 to 1.828, which are significantly higher than those of the protein meats in comparative examples 1 to 6, which are 0.832 to 1.252, and the fiber structures are better.
As can be seen from the above examples and comparative examples, the protein meat product prepared by the preparation method provided by the invention has the advantages of high texturization degree, high fiber degree and good hardness.
Although the above embodiments have been described in detail, they are only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and all of the embodiments belong to the protection scope of the present invention.
Claims (10)
1. The preparation method of the high-humidity extruded protein meat is characterized by comprising the steps of extruding vegetable protein and cooling at 40-50 ℃ to obtain the high-humidity extruded protein meat.
2. The method of claim 1, wherein the plant protein comprises legume protein and wheat protein.
3. The method of claim 2, wherein the legume protein comprises soy protein.
4. The method of claim 3, wherein the soy protein comprises soy protein isolate
5. The method according to claim 2, 3 or 4, wherein the ratio of the legume protein to the wheat protein is (6-8) to (2-4).
6. The method of claim 1, wherein the extruding further comprises adding water to the vegetable protein to obtain a mixed material; the water content in the mixed material is 55-80%.
7. The method of claim 1, wherein the extrusion temperature is 130 ℃ to 150 ℃.
8. The preparation method according to claim 1, wherein the rotation speed of the screw in the extrusion process is 150-160 r/min.
9. The protein meat prepared by the preparation method of any one of claims 1 to 8, wherein the fiber degree of the protein meat is 1.50 to 2.0.
10. Use of the protein meat of claim 9 in the preparation of a plant based product;
the plant-based product comprises luncheon meat, air-dried sausage, baked sausage or dried meat floss.
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| CN114903115A (en) * | 2022-06-10 | 2022-08-16 | 东北农业大学 | High-fiber-drawing vegetable protein meat mold and application thereof in preparation of high-fiber-drawing vegetable protein meat |
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| CN111838401A (en) * | 2020-07-27 | 2020-10-30 | 东北农业大学 | Preparation method of high-humidity extruded artificial diced chicken meat |
| CN112841397A (en) * | 2021-01-25 | 2021-05-28 | 华南理工大学 | Fiber-rich wet-extrusion plant meat and preparation method thereof |
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