CN114304502A - Vegetable protein meat puffing process capable of reducing beany flavor by controlling screw rotation speed and vegetable protein meat - Google Patents
Vegetable protein meat puffing process capable of reducing beany flavor by controlling screw rotation speed and vegetable protein meat Download PDFInfo
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- CN114304502A CN114304502A CN202111598320.8A CN202111598320A CN114304502A CN 114304502 A CN114304502 A CN 114304502A CN 202111598320 A CN202111598320 A CN 202111598320A CN 114304502 A CN114304502 A CN 114304502A
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- vegetable protein
- protein meat
- meat
- puffing
- screw
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- 235000013372 meat Nutrition 0.000 title claims abstract description 63
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 51
- 235000019634 flavors Nutrition 0.000 title claims abstract description 51
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 46
- 230000001007 puffing effect Effects 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 26
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 17
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 17
- 150000002333 glycines Chemical class 0.000 claims abstract description 16
- 210000000582 semen Anatomy 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 9
- 239000004455 soybean meal Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 7
- 108010064851 Plant Proteins Proteins 0.000 abstract description 6
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 4
- 238000000643 oven drying Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw and vegetable protein meat, and the puffing process comprises the following steps: 1) extracting oil and defatting semen glycines, and grinding into semen glycines powder; 2) mixing soybean powder, edible salt and soda ash with water to obtain bean flour dough; 3) and (3) feeding the bean flour dough into a screw extrusion puffing machine, puffing at the screw speed of 20-25 rpm, cooling and drying to obtain the vegetable protein meat. According to the puffing process, the plant protein meat is puffed at the screw speed of 20-25 rpm after feeding, and experiments prove that the plant protein meat is puffed in the temperature interval, so that the beany flavor of the plant meat can be reduced, the peculiar smell is corrected, and the plant protein meat is close to the meat flavor. The vegetable protein meat prepared by the puffing process has no obvious beany flavor, and can effectively improve the fragrance of the vegetable meat.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a vegetable protein meat puffing process for controlling the rotating speed of a screw to reduce beany flavor and vegetable protein meat.
Background
The vegetable protein meat is made up by using defatted soybean powder as raw material through the processes of heating and puffing, etc., and its soybean protein content is up to above 50%. Its color, taste, structure and toughness are similar to those of animal meat, and its protein content is two or three times higher than that of lean meat of pig and ox, and its lysine content is superior to other vegetable protein, and it is non-toxic, harmless, germ-free and nutrient-rich, and its most superiority is that it contains no cholesterol, and has no side effect of animal meat, so that it is one of the health foods for preventing hypertension, arteriosclerosis and angiocardiopathy, and is very beneficial to human body.
The beany flavor is a compound flavor of grass flavor, fishy flavor, bitter flavor, odor and the like. The beany flavor of the vegetable meat is not a specific substance, but the combined effect of several or even dozens of flavor components on the human smell is generated, and the beany flavor generates more than 30 volatile substances. The generation mechanism is mainly that lipid substances in the beans are oxidized to generate hydroperoxide, and then the hydroperoxide is decomposed into various volatile micromolecule flavor development substances such as aldehydes, ketones, alcohols, phenols and the like and is combined with the soybean protein. The beany flavor of soy products limits their widespread use as a protein source.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw, and the beany flavor in vegetable meat can be reduced and the peculiar smell can be corrected by controlling the rotating speed of the screw; the invention also aims to provide the vegetable protein meat which has no obvious beany flavor and increases the fragrance of the vegetable meat.
One of the purposes of the invention is realized by adopting the following technical scheme:
a vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
2) mixing soybean powder, edible salt and soda ash with water to obtain bean flour dough;
3) and (3) feeding the bean flour dough into a screw extrusion puffing machine, puffing at the screw speed of 20-25 rpm, cooling and drying to obtain the vegetable protein meat.
Further, the particle size of the soybean flour is 50-100 meshes.
Further, in the step 2), the mass ratio of the soybean flour, the edible salt and the soda ash is 100-150: 1: 1.
further, in the step 2), the water adding amount is 2/5-1/2 of the total mass of the soybean meal, the edible salt and the soda ash.
Further, in the step 2), the temperature of the added water is 95-100 ℃.
Further, in the step 3), the cooling temperature is 60-70 ℃.
And further, in the step 3), the swelling time is 20-30 min.
The second purpose of the invention is realized by adopting the following technical scheme:
the vegetable protein meat is prepared by the vegetable protein meat puffing process for controlling the rotating speed of the screw to reduce the beany flavor.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the puffing process, after feeding, the plant protein meat is puffed at a screw speed of 20-25 rpm, the oxidation of the soybean raw material is aggravated at an excessively slow rotating speed, and beany flavor with green grass flavor, raw bean flavor and other foreign flavors appears after puffing at an excessively fast speed. Experiments prove that the plant protein meat is puffed in the screw speed interval, so that the beany flavor of the plant meat can be reduced, the peculiar smell can be corrected, and the plant protein meat is close to the meat flavor.
(2) The vegetable protein meat prepared by the puffing process has no obvious beany flavor, and can effectively improve the fragrance of the vegetable meat.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder; wherein the particle size of the soybean powder is 50-70 meshes.
2) And (2) mixing the materials in a mass ratio of 128: 1: 1, mixing the soybean flour, edible salt and soda ash with water to prepare bean flour balls for later use; wherein the water addition amount is 1/3 of the total mass of the soybean meal, the edible salt and the soda ash; the temperature of the added water is 100 ℃;
3) feeding the bean dough into a screw extrusion puffing machine, puffing at a screw speed of 22rpm for 20min, cooling at 60 deg.C, and oven drying to obtain vegetable protein meat.
Example 2
A vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder; wherein the particle size of the soybean powder is 80-100 meshes.
2) And (2) mixing the following components in percentage by mass 150: 1: 1, mixing the soybean flour, edible salt and soda ash with water to prepare bean flour balls for later use; wherein the water addition amount is 2/5 of the total mass of the soybean meal, the edible salt and the soda ash; the temperature of the added water is 95 ℃;
3) feeding the bean dough into a screw extrusion puffing machine, puffing at a screw speed of 25rpm for 20min, cooling at 70 deg.C, and oven drying to obtain vegetable protein meat.
Example 3
A vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder; wherein the particle size of the soybean powder is 50-100 meshes.
2) And (2) mixing the following components in percentage by mass as 125: 1: 1, mixing the soybean flour, edible salt and soda ash with water to prepare bean flour balls for later use; wherein the water addition amount is 1/2 of the total mass of the soybean meal, the edible salt and the soda ash; the temperature of the added water is 100 ℃;
3) feeding the bean dough into a screw extrusion puffing machine, puffing at a screw speed of 20rpm for 30min, cooling at 60 deg.C, and oven drying to obtain vegetable protein meat.
Example 4
A vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder; wherein the particle size of the soybean powder is 50-70 meshes.
2) And (2) mixing the following components in percentage by mass as 100: 1: 1, mixing the soybean flour, edible salt and soda ash with water to prepare bean flour balls for later use; wherein the water addition amount is 2/5 of the total mass of the soybean meal, the edible salt and the soda ash; the temperature of the added water is 100 ℃;
3) and (3) feeding the bean flour dough into a screw extrusion puffing machine, puffing for 20-30 min at a screw speed of 23rpm, cooling at 60-70 ℃, and drying to obtain the vegetable protein meat.
Example 5
A vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder; wherein the particle size of the soybean powder is 50-100 meshes.
2) Mixing a mixture of 145: 1: 1, mixing the soybean flour, edible salt and soda ash with water to prepare bean flour balls for later use; wherein the water addition amount is 1/2 of the total mass of the soybean meal, the edible salt and the soda ash; the temperature of the added water is 100 ℃;
3) feeding the bean dough into a screw extrusion puffing machine, puffing at screw speed of 24rpm for 30min, cooling at 70 deg.C, and oven drying to obtain vegetable protein meat.
Comparative example 1
Comparative example 1 differs from example 1 in that: the screw speed of comparative example 1 was 15 rpm.
Comparative example 2
Comparative example 2 differs from example 1 in that: the screw speed of comparative example 2 was 30 rpm.
Sensory testing
The vegetable protein meats of examples 1 to 5 and comparative examples 1 to 2 were cooked in the same manner and divided into 7 groups. 20 volunteers were recruited to taste 7 groups of soybean plant meats, an evaluator gargled three times between tasting each group of samples, the evaluator scored the samples independently, and the single term score was 10. Since the invention aims to verify the effect of removing beany flavor, only an evaluator needs to evaluate the taste and smell. The sensory evaluation criteria are shown in table 1. The scoring (mean) parameters for each panelist pair are table 2.
TABLE 1 sensory evaluation criteria for flavor
TABLE 2 sensory evaluation data for various groups of vegetable protein meat
| Group of | Characteristic flavor | Basic flavor | Aftertaste |
| Example 1 | 7.42 | 8.03 | 8.25 |
| Example 2 | 7.38 | 7.95 | 8.39 |
| Example 3 | 7.44 | 8.11 | 8.62 |
| Example 4 | 6.80 | 7.82 | 8.27 |
| Example 5 | 7.26 | 7.69 | 8.23 |
| Comparative example 1 | 5.22 | 5.33 | 7.76 |
| Comparative example 2 | 6.13 | 5.57 | 4.86 |
As can be seen from Table 2, the evaluation of the flavor and smell of the vegetable protein meat of examples 1-5 is higher than that of comparative examples 1-2, which shows that the screw rotation speed is an important parameter affecting the presence or absence of beany flavor of the vegetable protein meat. The slow rotating speed (comparative example 1) aggravates the oxidation of the soybean raw material, influences the characteristic taste of the vegetable protein meat and reduces the fragrance; after puffing at too high a rotation speed (comparative example 2), the vegetable protein meat has beany flavor with miscellaneous flavors such as grass flavor, raw bean flavor and the like. According to the technical scheme, the speed of the screw is controlled to be 20-25 rpm, and the vegetable protein meat is puffed in the rotating speed interval, so that the beany flavor of the vegetable protein meat can be effectively reduced.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (8)
1. A vegetable protein meat puffing process for reducing beany flavor by controlling the rotating speed of a screw is characterized by comprising the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
2) mixing soybean powder, edible salt and soda ash with water to obtain bean flour dough;
3) and (3) feeding the bean flour dough into a screw extrusion puffing machine, puffing at the screw speed of 20-25 rpm, cooling and drying to obtain the vegetable protein meat.
2. The process of claim 1, wherein the soybean meal has a particle size of 50 to 100 mesh.
3. The puffing process of vegetable protein meat for reducing beany flavor by controlling the rotating speed of a screw as claimed in claim 1, wherein in the step 2), the mass ratio of soybean meal, edible salt and soda ash is 100-150: 1: 1.
4. the puffing process of vegetable protein meat with reduced beany flavor by controlling the rotating speed of the screw as claimed in claim 1, wherein in the step 2), the water addition amount is 2/5-1/2 of the total mass of the soybean meal, the edible salt and the soda ash.
5. The puffing process of vegetable protein meat with reduced beany flavor by controlling the rotation speed of the screw as claimed in claim 1, wherein in the step 2), the temperature of the added water is 95-100 ℃.
6. The puffing process of vegetable protein meat with reduced beany flavor by controlling the rotation speed of the screw as claimed in claim 1, wherein in the step 3), the cooling temperature is 60-70 ℃.
7. The puffing process of vegetable protein meat with reduced beany flavor according to claim 1, wherein in the step 3), the puffing time is 20-30 min.
8. A vegetable protein meat, which is prepared by the vegetable protein meat puffing process capable of controlling the rotating speed of a screw to reduce beany flavor according to any one of claims 1 to 7.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111598320.8A CN114304502A (en) | 2021-12-24 | 2021-12-24 | Vegetable protein meat puffing process capable of reducing beany flavor by controlling screw rotation speed and vegetable protein meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111598320.8A CN114304502A (en) | 2021-12-24 | 2021-12-24 | Vegetable protein meat puffing process capable of reducing beany flavor by controlling screw rotation speed and vegetable protein meat |
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| CN114304502A true CN114304502A (en) | 2022-04-12 |
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| CN202111598320.8A Pending CN114304502A (en) | 2021-12-24 | 2021-12-24 | Vegetable protein meat puffing process capable of reducing beany flavor by controlling screw rotation speed and vegetable protein meat |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530184A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Preparation method of vacuum fried vegetable protein instant meat |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
-
2021
- 2021-12-24 CN CN202111598320.8A patent/CN114304502A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530184A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Preparation method of vacuum fried vegetable protein instant meat |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杨震;曲超;贡慧;刘梦;史智佳;: "豌豆蛋白组织化挤压工艺参数优化及其在肉制品中的应用", 延边大学农学学报, vol. 38, no. 04, pages 317 - 324 * |
| 袁炎长;: "大豆蛋白肉的加工技术", 吉林农业, vol. 36, no. 02, pages 35 * |
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