CN114304503A - Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat - Google Patents
Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat Download PDFInfo
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- CN114304503A CN114304503A CN202111609587.2A CN202111609587A CN114304503A CN 114304503 A CN114304503 A CN 114304503A CN 202111609587 A CN202111609587 A CN 202111609587A CN 114304503 A CN114304503 A CN 114304503A
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- vegetable protein
- protein meat
- meat
- beany flavor
- puffing
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- 235000013372 meat Nutrition 0.000 title claims abstract description 66
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 52
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 49
- 235000019634 flavors Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 230000001007 puffing effect Effects 0.000 claims abstract description 36
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 34
- 238000001125 extrusion Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 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
- 239000000843 powder Substances 0.000 claims abstract description 16
- 210000000582 semen Anatomy 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims description 15
- 235000019764 Soybean Meal Nutrition 0.000 claims description 8
- 239000004455 soybean meal Substances 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000002474 experimental method Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000126 substance Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 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
- 239000002994 raw material Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis 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
- 239000004615 ingredient Substances 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
- 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
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 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
- 238000012360 testing method Methods 0.000 description 1
Abstract
The invention discloses a production process of vegetable protein meat capable of reducing beany flavor, which 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) feeding the bean powder dough into a screw extrusion puffing machine at the speed of 8-10 g/s for extrusion puffing, and cooling and drying to obtain the vegetable protein meat. According to the process, the feeding speed is set to be 8-10 g/s, and experiments prove that the vegetable protein meat is puffed in the feeding speed interval, so that the beany flavor of the vegetable meat can be reduced, the peculiar smell can be corrected, and the vegetable protein meat is close to the meat flavor. The vegetable protein meat prepared by the production 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 production process of vegetable protein meat capable of reducing beany flavor and the 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.
However, the beany flavor is a compound flavor of grass flavor, fishy flavor, bitter flavor, odor and the like, and is generated in the puffing process of the vegetable protein meat. 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, the invention aims to provide a production process of vegetable protein meat capable of reducing beany flavor, wherein the beany flavor in the vegetable meat can be reduced and the peculiar smell can be corrected by optimizing production parameters; 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 production process of vegetable protein meat capable of reducing beany flavor 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) feeding the bean powder dough into a screw extrusion puffing machine at the speed of 8-10 g/s for extrusion puffing, and cooling and drying to obtain the vegetable protein meat.
Further, the mass ratio of the soybean flour to the edible salt to the soda ash is 100-150: 1: 1.
and furthermore, 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 screw extrusion bulking machine is divided into a molding section bulking and a cooling section bulking; the temperature of the molding section expansion is 150-170 ℃, and the temperature of the cooling section expansion is 60-90 ℃.
Further, in the step 3), the water column of the water delivery amount of the screw extrusion puffing machine is 1/3-1/2.
And further, in the step 3), the rotating speed of the screw extrusion puffing machine is 20-25 rpm.
The second purpose of the invention is realized by adopting the following technical scheme:
a vegetable protein meat is prepared from the above production process of vegetable protein meat with reduced beany flavor.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the production process, the feeding speed is set to be 8-10 g/s, and experiments prove that the vegetable protein meat is puffed in the feeding speed interval, so that the beany flavor of the vegetable meat can be reduced, the peculiar smell can be corrected, and the vegetable protein meat is close to the meat flavor.
(2) The vegetable protein meat prepared by the production 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 production process of vegetable protein meat capable of reducing beany flavor comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
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 was 95 ℃.
3) Feeding the bean flour dough into a screw extrusion bulking machine at the speed of 8g/s, wherein the screw extrusion bulking machine is divided into a molding section bulking and a cooling section bulking; the temperature of the molding section puffing is 150 ℃, the temperature of the cooling section puffing is 60 ℃, and after extrusion puffing, the vegetable protein meat is obtained by cooling and then drying. Wherein, the water column for water delivery is 1/3; the screw speed was 20 rpm.
Example 2
A production process of vegetable protein meat capable of reducing beany flavor comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
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 1/2 of the total mass of the soybean meal, the edible salt and the soda ash. The temperature of the added water was 100 ℃.
3) Feeding the bean flour dough into a screw extrusion bulking machine at the speed of 10g/s, wherein the screw extrusion bulking machine is divided into a molding section bulking and a cooling section bulking; the temperature of the molding section puffing is 170 ℃, the temperature of the cooling section puffing is 90 ℃, and after extrusion puffing, the vegetable protein meat is cooled and then dried to obtain the vegetable protein meat. Wherein, the water column for water delivery is 1/2; the screw speed was 25 rpm.
Example 3
A production process of vegetable protein meat capable of reducing beany flavor comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
2) and (3) mixing the following components in percentage by mass: 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 was 100 ℃.
3) Feeding the bean flour dough into a screw extrusion bulking machine at the speed of 9g/s, wherein the screw extrusion bulking machine is divided into a molding section bulking and a cooling section bulking; the temperature of the molding section puffing is 160 ℃, the temperature of the cooling section puffing is 70 ℃, and after extrusion puffing, the vegetable protein meat is obtained by cooling and then drying. Wherein, the water column for water delivery is 1/2; the screw speed was 23 rpm.
Example 4
A production process of vegetable protein meat capable of reducing beany flavor comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
2) and (4) mixing the following components in percentage by mass: 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 was 95 ℃.
3) Feeding the bean powder dough into a screw extrusion bulking machine at the speed of 8-10 g/s, and bulking in a molding section and a cooling section in the screw extrusion bulking machine; the temperature of the molding section puffing is 150-170 ℃, the temperature of the cooling section puffing is 75 ℃, and after extrusion puffing, the vegetable protein meat is cooled and then dried to obtain the vegetable protein meat. Wherein, the water column for water delivery is 1/3; the screw speed was 23 rpm.
Example 5
A production process of vegetable protein meat capable of reducing beany flavor comprises the following steps:
1) extracting oil and defatting semen glycines, and grinding into semen glycines powder;
2) and (3) mixing the materials in a mass ratio of 140: 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 was 95 ℃.
3) Feeding the bean flour dough into a screw extrusion bulking machine at the speed of 8g/s, wherein the screw extrusion bulking machine is divided into a molding section bulking and a cooling section bulking; the temperature of the molding section puffing is 165 ℃, the temperature of the cooling section puffing is 80 ℃, and after extrusion puffing, the vegetable protein meat is cooled and then dried to obtain the vegetable protein meat. Wherein, the water column for water delivery is 1/2; the screw speed was 24 rpm.
Comparative example 1
Comparative example 1 differs from example 3 in that: the feeding speed of comparative example 1 was 13 to 18 g/s. The remaining parameters were the same as in example 3.
Comparative example 2
Comparative example 2 differs from example 3 in that: the control range of the puffing temperature of the forming section of the comparative example 2 is 120-150 ℃, and the water delivery amount is 1/3-1/4. The remaining parameters were the same as in example 3.
Comparative example 3
Comparative example 3 differs from example 3 in that: the cooling section of comparative example 3 had a puffing temperature range of 50 to 55 ℃. The remaining parameters were the same as in example 3.
Comparative example 4
Comparative example 4 differs from example 3 in that: the screw rotation speed of comparative example 4 was 18 to 20 rpm. The remaining parameters were the same as in example 3.
Sensory testing
The vegetable protein meats of examples 1 to 5 and comparative examples 1 to 4 were cooked in the same manner and divided into 9 groups. 20 volunteers were recruited to taste 9 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 judgment was for a full score of 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
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 feeding speed, the puffing temperature of the molding section, the puffing temperature of the cooling section and the screw rotation speed are important parameters influencing the existence of beany flavor of the vegetable protein meat. In the comparative example 1, the feeding speed is too high, so that the vegetable protein meat has insufficient residence time in the machine and insufficient temperature rise and still has beany flavor; in the comparative example 2, the puffing temperature of the forming section is lower than 150 ℃, the beany flavor of the puffed plant meat has green grass flavor, and the raw beany flavor is heavier; the puffing temperature of the cooling section in the comparative example 3 is lower than 60 ℃, the too low temperature cooling is easy to enable the plant meat beany flavor volatile substances to be condensed and permeate into the plant meat blanks, and the puffing temperature of the cooling section in the examples 1-5 is controlled to be 60-90 ℃, so that the small molecular volatile substances are favorably gasified quickly, part of the volatile beany flavor substances are taken away instantly, and the beany flavor is reduced. In the comparative example 4, the rotating speed of the screw is lower than that of the screws in the examples 1-5, and the slow rotating speed aggravates the oxidation of the soybean raw material, so that the nutritional ingredients are lost, the characteristic taste of the vegetable protein meat is influenced, and the fragrance is 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 production process of vegetable protein meat capable of reducing beany flavor 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) feeding the bean powder dough into a screw extrusion puffing machine at the speed of 8-10 g/s for extrusion puffing, and cooling and drying to obtain the vegetable protein meat.
2. The production process of the vegetable protein meat with the reduced beany flavor according to claim 1, wherein the mass ratio of the soybean meal, the edible salt and the soda ash is 100-150: 1: 1.
3. the process for producing vegetable protein meat with reduced beany flavor according to 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.
4. The process for producing vegetable protein meat with reduced beany flavor according to claim 1, wherein in the step 2), the temperature of the added water is 95-100 ℃.
5. The process for producing vegetable protein meat with reduced beany flavor according to claim 1, wherein in the step 3), the screw extrusion puffing machine is divided into a molding section puffing and a cooling section puffing; the temperature of the molding section expansion is 150-170 ℃, and the temperature of the cooling section expansion is 60-90 ℃.
6. The process for producing vegetable protein meat with reduced beany flavor according to claim 5, wherein in the step 3), the water column of the water delivery amount of the screw extrusion-puffing machine is 1/3-1/2.
7. The process for producing vegetable protein meat with reduced beany flavor according to claim 1, wherein in the step 3), the screw rotating speed of the screw extrusion puffing machine is 20-25 rpm.
8. A vegetable protein meat with reduced beany flavor, which is prepared by the production process of the vegetable protein meat with reduced beany flavor of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111609587.2A CN114304503A (en) | 2021-12-24 | 2021-12-24 | Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111609587.2A CN114304503A (en) | 2021-12-24 | 2021-12-24 | Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114304503A true CN114304503A (en) | 2022-04-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111609587.2A Pending CN114304503A (en) | 2021-12-24 | 2021-12-24 | Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114304503A (en) |
-
2021
- 2021-12-24 CN CN202111609587.2A patent/CN114304503A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 郝永德等: "《豆制品生产工艺与深加工技术》", vol. 1, 农业出版社, pages: 149 * |
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