CN114788546B - Extrusion processing method of plant meat tissue protein - Google Patents
Extrusion processing method of plant meat tissue protein Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
Abstract
The invention discloses an extrusion processing method of plant meat tissue protein, which comprises the following steps: (1) Pouring vegetable protein, vegetable oil and water into a mixer to be uniformly mixed to obtain a mixed material 1; (2) Feeding the mixed material 1 into an extruder through a feeder, and performing primary low-temperature extrusion to obtain proteolipid meal; (3) Adding the proteolipid meal, the vegetable protein and the dietary fiber into a mixer for fully mixing to obtain a mixed material 2; (4) Slowly adding water into the mixed material 2, uniformly mixing by a mixer, feeding the uniformly mixed material 2 into an extruder by a feeder, and performing secondary high-temperature extrusion to obtain the plant meat tissue protein. The processing method adopts a single screw extrusion process combining low temperature and high temperature, improves the content of grease in the plant meat tissue protein, and ensures that the processed plant meat tissue protein has smooth surface, high cohesiveness, strong muscle fiber feel and grease feel and water moist feel.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an extrusion processing method of plant meat tissue protein.
Background
Plant meat is a reprocessed product of histones and seasonings, cooking and recombinations. The tissue protein is prepared by taking plant protein as a main raw material, adding proper auxiliary materials or not adding any auxiliary materials according to the requirements of nutrition or technology, carrying out pretreatment of crushing, mixing, heating and steam strengthening, carrying out treatment of mixing, extrusion, shearing, melting, forming and the like through an extruder, changing the tissue structure of the protein through a physical or chemical method, leading protein molecules to be orderly arranged and have the same-direction tissue structure, forming a plant protein product with a fibrous structure similar to animal muscle and taste, and further processing the plant protein product into plant meat through or without the processing procedures of seasoning, cooking, recombination and the like. Compared with common tissue protein, the plant meat tissue protein has more emphasized fibrous structure of muscle and similar taste with meat, and can be widely used as a substitute for processing meat products in the food field.
The extrusion processing tissue protein mainly takes high protein products such as soybean defatted soybean meal, soybean protein isolate, wheat protein and the like as raw materials, and is adjusted to proper moisture content for extrusion processing, wherein 70% -90% of the tissue protein components are protein, the other components are mainly carbohydrate and inorganic salt, and the fat component accounts for 0% -1%. At present, a double screw extrusion process is mostly adopted in the processing method of the plant meat tissue protein. Chinese patent publication No. CN112841397a discloses a wet-process extruded plant meat rich in fiber and a preparation method thereof, wherein soybean protein and gluten powder are used as main raw materials, and citrus fiber with a certain content is added to prepare the plant meat in a double screw extrusion manner; the preparation method adopts a double-screw extruder, has simple process and easy operation, and is suitable for industrial continuous production. The Chinese patent with publication number of CN113068764A discloses vegetable-based vegetable-meat stuffing and a preparation method thereof, wherein the preparation method takes soybean isolated protein as a main raw material, and is realized by adding a certain proportion of soybean dietary fiber into the vegetable-based vegetable-meat stuffing and performing the technical processes of raw material mixing, tempering, double-screw extrusion organization, cutting, wet grinding, cooling, packaging and the like. According to the invention, the proportion of the soybean dietary fiber in the material is changed through double-screw extrusion, so that the surface adhesiveness and the fibrosis degree of a product formed by mixing the soybean protein and the soybean dietary fiber can reach the expectations. Although various dietary fibers and proteins in the plant tissue proteins are reasonably and uniformly distributed through a double-screw extrusion process in the prior art, so that the nutritive value of the plant tissue proteins is improved, the content of grease of the plant tissue proteins cannot be improved by adopting the double-screw extrusion process in the prior art, the problem that the taste of the tissue proteins is astringent generally exists in the subsequent processing process of the tissue proteins due to lower fat content, the grease feeling and the moist feeling of meat are lacked, uneven heating is caused in the extrusion processing process, the surface of the tissue protein products is rough, slag is removed, the cohesion is poor, and the fiber feeling of muscles is insufficient. However, the primary oil or refined vegetable oil cannot be directly added during extrusion processing or mixing of extruded materials, which causes the adhesion of grease molecules on the surfaces of the material particles, the friction coefficient of the mixed materials is reduced, the materials are easy to slip (i.e. the materials are not pushed together along with the rotation speed of a single screw rod) in the conveying process of the feeding end and the high-temperature high-rotation-speed extruder, the feeding is insufficient and discontinuous, excessive air is mixed in the extruder, the materials cannot be fully mixed in the extruder, cannot be uniformly melted and reacted, the discharging is uneven, the materials are easy to break, and a fibrous structure of uniform and stable muscles cannot be formed. And the raw materials are heated unevenly in the whole high-temperature extrusion process, so that the high-temperature scorch is easy to occur, and the productivity is low. Therefore, research on a novel extrusion process for processing plant tissue protein to improve the content of grease is a technical problem which needs to be solved currently.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide a novel extrusion processing method of plant meat tissue protein. The processing method adopts a two-stage single screw extrusion process, improves the content of grease in the plant meat tissue protein, and ensures that the processed plant meat tissue protein has smooth surface, high cohesiveness, strong muscle fiber feel, grease feel and water moist feel.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
an extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Pouring vegetable protein, vegetable oil and water into a mixer for fully mixing to obtain a mixed material 1 for later use;
(2) Feeding the mixed material 1 in the step (1) into an extruder through a feeding machine, and performing primary low-temperature extrusion to obtain proteolipid meal for later use;
(3) Adding the proteolipid meal, the vegetable protein and the dietary fiber in the step (2) into a mixer for fully mixing to obtain a mixed material 2 for later use;
(4) Slowly adding water into the mixed material 2 in the step (3), uniformly mixing by a mixer, feeding the uniformly mixed material 2 into an extruder by a feeder, and performing secondary high-temperature extrusion to obtain the plant meat tissue protein.
Further, based on the mass of the mixed material 1, the mass percentage of the vegetable protein in the step (1) is 35-50%, the mass percentage of the vegetable oil is 20-36%, and the mass percentage of the water is 30%; based on the mass of the mixed material 2, the mass percentage of the proteolipid meal in the step (3) is 20-50%, the mass percentage of the vegetable protein is 25-55%, the mass percentage of the dietary fiber is 1-5%, and the mass percentage of the water in the step (4) is 20-30%.
Further, the vegetable proteins in the step (1) and the step (3) comprise any one or more of soybean protein powder, pea protein powder, wheat gluten powder, peanut protein powder and sesame protein powder; the protein content in the vegetable protein is more than or equal to 65 percent.
Further, the vegetable oil in the step (1) comprises any one or more of coconut oil, palm oil, soybean oil, corn oil, peanut oil and walnut oil; the total content of coconut oil and palm oil in the vegetable oil is more than or equal to 70 percent.
Further, the mixing speed of the mixer in the step (1) is 200-300 r/min, and the mixing time is 2-3 min.
Further, the feeding rate of the feeding machine in the step (2) is 60-90 r/min; the feeding rate of the feeding machine in the step (4) is 40-80 r/min.
Further, a single screw extruder is adopted for the first-stage low-temperature extrusion in the step (2), and the first-stage low-temperature extrusion is divided into a feeding mixing section, a shearing embedding section and a forming section; the temperature of the feeding mixing section is 50-60 ℃, the temperature of the shearing embedding section is 100-110 ℃, and the temperature of the forming section is 90-100 ℃; the rotating speed of the single screw is 40-60 r/min.
Further, the outlet die of the first-stage low-temperature extrusion in the step (2) is round, and the diameter is 0.2-0.5 cm.
Further, the mixing speed of the mixer in the step (1) is 200-300 r/min, and the mixing time is 2-3 min; the mixing speed of the mixer in the step (3) is 300-400 r/min, and the mixing time is 3-4 min; the mixing speed of the mixer in the step (4) is 300-400 r/min, and the mixing time is 1-2 min.
Further, in the step (4), a single screw extruder is adopted for the second-stage high-temperature extrusion, and the second-stage high-temperature extrusion is divided into a conveying section, a melting section and a forming section; the temperature of the conveying section is 90-120 ℃, the temperature of the melting section is 140-190 ℃, and the temperature of the forming section is 130-140 ℃; the rotation speed of the single screw is 30-40 r/min.
Compared with the prior art, the invention has the positive and beneficial effects that:
because the screw rod in the single screw extruder barrel is generally variable in diameter and pitch, the volume of an extrusion cavity is gradually reduced along the advancing direction of the material, the extrusion force born by the material is gradually increased at the stable screw rod rotating speed, and can reach 1-1.5 MPa at a machine head, if the primary oil or refined vegetable oil is directly added, grease molecules are attached to the surfaces of material particles, the friction coefficient of the mixed material is reduced, the slipping phenomenon occurs, the follow-up material cannot continuously advance along the barrel under the action of the inner pressure of the barrel under the driving of the screw rod, and insufficient feeding is caused. The invention adopts a two-stage single screw extrusion process, firstly, vegetable protein, vegetable oil and water are uniformly mixed and then are subjected to first-stage low-temperature extrusion processing, in the process of the first-stage low-temperature extrusion processing, in the low-temperature environment of 50-60 ℃, protein and grease are dispersed into uniform fine particles and then are fully mixed under the drive of water molecules, so that the proteolipid chyle is formed, and materials are preheated; secondly, the extrusion temperature is increased to 100-110 ℃, the alpha-helix and beta-corner structures of the protein secondary structure are reduced by extrusion promotion, the protein structure is unfolded into long polypeptide chains, the hydrophobic structure on the polypeptide chains and grease molecules can be crosslinked, grease on the microscopic level is fully embedded into the protein molecules, and the surface friction coefficient of the material is improved on the macroscopic level; then the extrusion temperature is reduced to 90-100 ℃, the materials are further homogenized under continuous pressure, and meanwhile, the severe gasification of water brought by excessive temperature and pressure difference inside and outside the machine barrel can be avoided, so that proteolipid meal with uniform texture is formed; in the primary low-temperature extrusion process, compared with the traditional double-screw extrusion process, the method has the advantages that the temperature is properly reduced, the reaction and combination of protein, grease and water are ensured, the pressure at the machine head is controlled to be 0.2-0.4 Mpa, under the working condition of smaller pressure, the full feeding and stable and controllable discharging can be ensured, and meanwhile, the puffing caused by the pressure difference between the inside and outside of the extruder barrel can be avoided, so that the small particles of the proteolipid meal with uniform texture are obtained, and the proteolipid meal particles have no flowing grease and free oil drops; finally, the proteolipid meal, vegetable protein, vegetable fiber and other raw materials are mixed and enter a secondary high-temperature extrusion process, the materials can be continuously and fully fed in the feeding end and the conveying process in the extruder, the discharging is uniform and stable, the raw materials are uniformly heated in the whole high-temperature extrusion process, the high-temperature scorching is not easy, the high-temperature rapid extrusion is realized, the productivity is high, and the formed vegetable meat tissue protein has smooth surface, high cohesiveness, strong muscle fiber feel, grease feel and moist feel.
Drawings
FIG. 1 is a comparative view showing the appearance of samples prepared according to the examples and comparative examples of the present invention.
Detailed Description
The present invention will now be further described in connection with specific embodiments in order to enable those skilled in the art to better understand the invention.
Example 1
An extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Raw material mixing 1: adding 4.8kg of isolated soy protein, 0.2kg of peanut protein, 2kg of coconut oil and 3kg of water into a mixer for uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 200r/min, and the mixing time is 2min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 60r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 50 ℃, the temperature of a shearing embedding section is 100 ℃, the temperature of a forming section is 90 ℃, the rotating speed of a single screw is 40r/min, and a die head of a single screw outlet die is round with the diameter of 0.2cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 2kg of proteolipid meal, 5.5kg of soy protein isolate and 0.5kg of soy dietary fiber after primary low-temperature extrusion processing into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 300r/min, and the mixing time is 3min;
(4) And (3) secondary high-temperature extrusion: slowly adding 2kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the materials in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 300r/min, and the mixing time is 1min; the feeding rate of the feeding machine is 80r/min; the temperature of the secondary high-temperature extrusion conveying section is 90 ℃, the temperature of the melting section is 140 ℃, the temperature of the forming section is 130 ℃, and the rotating speed of a single screw is 30r/min.
Example 2
An extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Raw material mixing 1: adding 4.6kg of soybean protein isolate, 0.4kg of wheat gluten, 2kg of coconut oil and 3kg of water into a mixer for uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 300r/min, and the mixing time is 3min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 90r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 60 ℃, the temperature of a shearing embedding section is 110 ℃, the temperature of a forming section is 100 ℃, the rotating speed of a single screw is 60r/min, and a die head of a single screw outlet die is round with the diameter of 0.5cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 5kg of proteolipid meal subjected to primary low-temperature extrusion processing, 2.5kg of soy protein isolate and 0.1kg of soy dietary fiber into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 400r/min, and the mixing time is 4min;
(4) And (3) secondary high-temperature extrusion: slowly adding 2.4kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the material in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 400r/min, and the mixing time is 2min; the feeding rate of the feeding machine is 90r/min; the temperature of the secondary high-temperature extrusion conveying section is 120 ℃, the temperature of the melting section is 190 ℃, the temperature of the forming section is 130 ℃, and the rotating speed of a single screw is 40r/min.
Example 3
An extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Raw material mixing 1: adding 5kg of pea protein, 1.4kg of coconut oil, 0.4kg of palm oil, 0.2kg of walnut oil and 3kg of water into a mixer, and uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 220r/min, and the mixing time is 2min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 66r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 55 ℃, the temperature of a shearing embedding section is 105 ℃, the temperature of a forming section is 95 ℃, the rotating speed of a single screw is 45r/min, and a die head of a single screw outlet die is round with the diameter of 0.3cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 4kg of proteolipid meal, 3.2kg of pea protein and 0.3kg of apple dietary fiber after primary low-temperature extrusion processing into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 350r/min, and the mixing time is 3min;
(4) And (3) secondary high-temperature extrusion: slowly adding 2.5kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the material in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 350r/min, and the mixing time is 1min; the feeding rate of the feeding machine is 50r/min; the temperature of the secondary high-temperature extrusion conveying section is 100 ℃, the temperature of the melting section is 150 ℃, the temperature of the forming section is 135 ℃, and the rotating speed of a single screw is 32r/min.
Example 4
An extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Raw material mixing 1: adding 4.5kg of pea protein, 1kg of coconut oil, 1kg of palm oil, 0.5kg of sunflower seed oil and 3kg of water into a mixer for uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 240r/min, and the mixing time is 3min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 72r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 50 ℃, the temperature of a shearing embedding section is 100 ℃, the temperature of a forming section is 95 ℃, the rotating speed of a single screw is 50r/min, and a die head of a single screw outlet die is round with the diameter of 0.4cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 2.5kg of proteolipid meal, 4.3kg of pea protein and 0.2kg of sugarcane fiber after primary low-temperature extrusion processing into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 300r/min, and the mixing time is 4min;
(4) And (3) secondary high-temperature extrusion: slowly adding 3kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the materials in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 300r/min, and the mixing time is 2min; the feeding rate of the feeding machine is 55r/min; the temperature of the secondary high-temperature extrusion conveying section is 110 ℃, the temperature of the melting section is 160 ℃, the temperature of the forming section is 130 ℃, and the rotating speed of a single screw is 34r/min.
Example 5
An extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Raw material mixing 1: adding 3.5kg of isolated soy protein, 3.5kg of palm oil and 3kg of water into a mixer, and uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 260r/min, and the mixing time is 2min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 78r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 60 ℃, the temperature of a shearing embedding section is 105 ℃, the temperature of a forming section is 90 ℃, the rotating speed of a single screw is 55r/min, and a die head of a single screw outlet die is round with the diameter of 0.2cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 4kg of proteolipid meal, 3.8kg of soy protein isolate and 0.2kg of citrus dietary fiber after primary low-temperature extrusion processing into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 350r/min, and the mixing time is 3min;
(4) And (3) secondary high-temperature extrusion: slowly adding 2kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the materials in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 350r/min, and the mixing time is 1min; the feeding rate of the feeding machine is 65r/min; the temperature of the secondary high-temperature extrusion conveying section is 120 ℃, the temperature of the melting section is 180 ℃, the temperature of the forming section is 140 ℃, and the rotating speed of a single screw is 36r/min.
Example 6
An extrusion processing method of plant meat tissue protein comprises the following steps:
(1) Raw material mixing 1: adding 4kg of soybean protein isolate, 0.45kg of coconut oil, 2.4kg of palm oil, 0.15kg of corn oil and 3kg of water into a mixer, and uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 280r/min, and the mixing time is 3min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 84r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 55 ℃, the temperature of a shearing embedding section is 110 ℃, the temperature of a forming section is 100 ℃, the rotating speed of a single screw is 50r/min, and a die head of a single screw outlet die is round with the diameter of 0.5cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: 3.4kg of proteolipid cake after primary low-temperature extrusion processing, 4.5kg of soy protein isolate and 0.1kg of oat dietary fiber are added into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 400r/min, and the mixing time is 3min;
(4) And (3) secondary high-temperature extrusion: slowly adding 2kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the materials in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 400r/min, and the mixing time is 2min; the feeding rate of the feeding machine is 70r/min; the temperature of the secondary high-temperature extrusion conveying section is 90 ℃, the temperature of the melting section is 170 ℃, the temperature of the forming section is 135 ℃, and the rotating speed of a single screw is 38r/min.
Comparative example 1
(1) Mixing the raw materials: adding 4.5kg of isolated soy protein, 1.5kg of coconut oil, 0.1kg of soybean dietary fiber and 3.9kg of water into a mixer, and uniformly mixing to obtain a mixed material, wherein the mixing speed of the mixer is 400r/min, and the mixing time is 4min;
(2) High-temperature extrusion: directly feeding the mixed material in the step (1) into high-temperature single-screw extrusion through a feeding machine to carry out high-temperature extrusion, sequentially conveying, melting and forming the material in the high-temperature single-screw extrusion machine, and cutting and drying the extruded tissue protein to obtain plant meat tissue protein; the feeding rate of the feeding machine is 70r/min, the temperature of the conveying section of the high-temperature extruder is 120 ℃, the temperature of the melting section is 190 ℃, the temperature of the forming section is 130 ℃, and the rotating speed of the single screw is 40r/min.
Comparative example 2
(1) Raw material mixing 1: adding 5kg of soybean protein isolate, 1.4kg of coconut oil, 0.4kg of palm oil, 0.2kg of walnut oil and 3kg of water into a mixer, and uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 200r/min, and the mixing time is 2min;
(2) High-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage high-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the material in the high-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 60r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 80 ℃, the temperature of a shearing embedding section is 140 ℃, the temperature of a forming section is 120 ℃, the rotating speed of a single screw is 40r/min, and a die head of a single screw outlet die is round with the diameter of 0.2cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 2kg of proteolipid meal, 4.5kg of soy protein isolate and 0.5kg of soy fiber into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 300r/min, and the mixing time is 3min;
(4) And (3) secondary high-temperature extrusion: slowly adding 3kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage high-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the materials in the high-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 300r/min, and the mixing time is 1min; the feeding rate of the feeding machine is 75r/min; the temperature of the secondary high-temperature extrusion conveying section is 90 ℃, the temperature of the melting section is 140 ℃, the temperature of the forming section is 120 ℃, and the rotating speed of a single screw is 30r/min.
Comparative example 3
(1) Raw material mixing 1: adding 5.0kg of soybean protein isolate, 0.8kg of palm oil, 0.8kg of coconut oil, 0.4kg of sunflower seed oil and 3kg of water into a mixer, and uniformly mixing to obtain a mixed material 1, wherein the mixing speed of the mixer is 220r/min, and the mixing time is 2min;
(2) And (3) primary low-temperature extrusion: feeding the mixed material 1 in the step (1) into a first-stage low-temperature single-screw extruder through a feeder for extrusion, and sequentially carrying out feeding mixing, shearing embedding and forming on the materials in the low-temperature single-screw extruder to obtain proteolipid meal; the feeding speed of the feeding machine is 66r/min, the temperature of a feeding mixing section of a conveying mixing section of an extruder is 60 ℃, the temperature of a shearing embedding section is 105 ℃, the temperature of a forming section is 90 ℃, the rotating speed of a single screw is 55r/min, and a die head of a single screw outlet die is round with the diameter of 0.3cm, so that proteolipid meal is obtained;
(3) Raw material mixing 2: adding 4kg of proteolipid meal, 3.6kg of isolated soy protein and 0.4kg of soybean fiber into a mixer to obtain a mixed material 2, wherein the mixing speed of the mixer is 350r/min, and the mixing time is 3min;
(4) And (3) secondary low-temperature extrusion: slowly adding 2kg of water into the mixed material 2 in the step (3), uniformly mixing by a mixer, then conveying the uniformly mixed material 2 into a second-stage low-temperature single-screw extruder by a feeder for extrusion, sequentially conveying, melting and forming the material in the low-temperature single-screw extruder, and cutting and drying the tissue protein after extrusion to obtain the plant meat tissue protein; the mixing speed of the mixer is 300r/min, and the mixing time is 1min; the feeding rate of the feeding machine is 75r/min; the temperature of the secondary high-temperature extrusion conveying section is 80 ℃, the temperature of the melting section is 120 ℃, the temperature of the forming section is 115 ℃, and the rotating speed of a single screw is 30r/min.
Comparative example 4
(1) Mixing the raw materials: adding 5.7kg of isolated soy protein, 0.4kg of soybean fiber and 3.9kg of water into a mixer, and uniformly mixing to obtain a mixed material, wherein the mixing speed of the mixer is 260r/min, and the mixing time is 2min;
(2) Extruding: directly feeding the mixed material in the step (1) into high-temperature single-screw extrusion through a feeding machine to carry out high-temperature extrusion, sequentially conveying, melting and forming the material in the high-temperature single-screw extrusion machine, and cutting and drying the extruded tissue protein to obtain plant meat tissue protein; the feeding rate of the feeding machine is 75r/min, the temperature of the conveying section of the high-temperature extruder is 120 ℃, the temperature of the melting section is 180 ℃, the temperature of the forming section is 140 ℃, and the rotating speed of the single screw is 36r/min.
Test examples
1. Determination of fat content
The fat content of the plant meat tissue proteins prepared in examples 1 to 6 and comparative examples 1 to 4 was measured by the Soxhlet extraction method according to the first method of GB5009.6-2016, "measurement of fat in food", and the detailed measurement results are shown in Table 1.
2. Surface roughness measurement
The surface roughness of the plant meat tissue proteins prepared in examples 1 to 6 and comparative examples 1 to 4 was measured using a coarser machine, and the result was expressed as an Ra value, and the smaller the Ra value, the smaller the surface roughness and the smoother the surface, and the detailed measurement results are shown in table 1.
Table 1 fat content and surface roughness test results for examples and comparative examples preparation samples
* The surface roughness refers to the roughness of small distance and tiny peaks and valleys on the surface of an object, the microscopic geometric error of the distance (wave distance) between two wave crests or wave troughs is less than 1mm, the Ra value is within a certain sampling length, and the absolute average value of the distance from each point on the contour to the centerline of the contour; "-" indicates that the value is large and cannot be measured
3. Appearance photo
The plant meat tissue proteins prepared in examples 1 to 6 and comparative examples 1 to 4 were photographed and compared in appearance, and the sample size was 4cm by 4cm, and the detailed results are shown in fig. 1.
4. Textured testing of texture properties
The plant meat tissue proteins prepared in examples 1 to 6 and comparative examples 1 to 4 were rehydrated in a sufficient amount of distilled water at 25℃for 1 hour, drained for 30 minutes, and uniform samples having length, width and height of 4cm, 4cm and 1cm, respectively, were taken for comparison of texture characteristics, and specific results are shown in Table 2.
Texture characteristics: the texture measuring instrument was used to measure the operating parameters of the texture measuring instrument, namely, TPA mode, probe P/30, speed 1.0mm/s before test, speed 2.0mm/s after test, speed 2.0mm/s, degree of depression 70%, and the hardness, elasticity and chewing degree measured results are shown in Table 2; the operating parameters of the texture measuring instrument were shear, probe TA41, speed 1.0mm/s before test, speed 2.0mm/s after test, speed 2.0mm/s, degree of depression 80%, and the measured texture results are shown in Table 2.
Table 2 examples and comparative examples texture properties of samples were prepared
* (1) elasticity is the ratio of the recovery height of the sample detected in the second compression to the compression set of the first time, and thus there is no unit; (2) The degree of organization is the ratio of the transverse cutting force to the longitudinal cutting force of the tissue protein and therefore has no units.
5. Sensory evaluation
The sensory panel consisted of 10 food professionals trained in association with specific criteria and scores as shown in tables 3 and 4.
TABLE 3 sensory evaluation criteria
Table 4 sensory evaluation score results for examples and comparative examples preparation samples
| Appearance of | Color | Mouthfeel of the product | Taste of the tea | Tissue state | Total score | |
| Example 1 | 9.8 | 9.1 | 8.1 | 9.2 | 9.0 | 45.2 |
| Example 2 | 9.1 | 9.8 | 9.3 | 9.6 | 9.9 | 47.7 |
| Example 3 | 9.9 | 9.2 | 8.7 | 9.2 | 7.3 | 44.3 |
| Example 4 | 8.4 | 9.2 | 9.4 | 9.7 | 9.1 | 45.8 |
| Example 5 | 8.7 | 7.9 | 9.3 | 9.0 | 7.9 | 42.8 |
| Example 6 | 9.1 | 8.3 | 9.8 | 9.9 | 9.2 | 46.3 |
| Comparative example 1 | 2.0 | 6.0 | 3.1 | 7.7 | 2.1 | 20.9 |
| Comparative example 2 | 3.2 | 0.9 | 1.3 | 1.3 | 0.8 | 7.5 |
| Comparative example 3 | 2.3 | 4.3 | 2.4 | 7.5 | 2.4 | 18.9 |
| Comparative example 4 | 4.8 | 6.2 | 6.9 | 7.1 | 8.0 | 36 |
By measuring the fat content in the samples of examples 1-6 and comparative examples 1-4, the vegetable meat tissue protein with 20.5% fat content can be prepared by the processing method of the invention; although comparative examples 1 to 3 also had a certain oil content, it can be seen from the combination of the surface roughness measurement data and the appearance photograph that the comparative examples were poor in scorching, crushing and molding; compared with comparative example 4, the plant meat tissue protein prepared by the processing method provided by the invention has a more compact structure and smoother appearance, and is not easy to generate scraps.
As can be seen from the results of the texturizing test and the sensory evaluation of examples 1 to 6 and comparative examples 1 to 4, the vegetable meat tissue protein prepared by the processing method of the invention has lower hardness, better elasticity and chewing degree, better texturizing degree, good appearance, color, taste and flavor; the plant meat tissue proteins prepared in comparative examples 1 to 4 were inferior in appearance, color, taste, flavor and tissue state to the plant meat tissue proteins prepared in examples 1 to 6 of the present invention, and although comparative example 4 had good texture characteristics (hardness, elasticity, chewiness, tissue degree), it was rough in appearance, lacked a greasy feel, and dry in taste.
Therefore, the vegetable oil content in the vegetable meat tissue protein prepared by the processing method is high and the vegetable oil content is rich, the first-stage low-temperature extrusion and the second-stage high-temperature extrusion are combined, so that the material discharge is uniform and stable, the processed vegetable meat tissue protein has smooth surface, high cohesiveness and strong muscle fiber sense, and has good grease sense and water sense, and the vegetable meat protein extrusion processing method can improve the fat content in the vegetable meat tissue protein to a certain extent, so that the vegetable meat tissue protein has better taste and texture characteristics.
The embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the invention should be made and equivalents should be construed as falling within the scope of the invention.
Claims (5)
1. The extrusion processing method of the plant meat tissue protein is characterized by comprising the following steps of:
(1) Pouring vegetable protein, vegetable oil and water into a mixer for fully mixing to obtain a mixed material 1 for later use;
(2) Feeding the mixed material 1 in the step (1) into an extruder through a feeding machine, and performing primary low-temperature extrusion to obtain proteolipid meal for later use;
(3) Adding the proteolipid meal, the vegetable protein and the dietary fiber in the step (2) into a mixer for fully mixing to obtain a mixed material 2 for later use;
(4) Slowly adding water into the mixed material 2 in the step (3), uniformly mixing by a mixer, feeding the uniformly mixed material 2 into an extruder by a feeder, performing secondary high-temperature extrusion to obtain the plant meat tissue protein,
wherein, based on the mass of the mixed material 1, the mass percent of the vegetable protein in the step (1) is 35-50%, the mass percent of the vegetable oil is 20-36%, and the mass percent of the water is 30%; based on the mass of the mixed material 2, the mass percentage of the proteolipid meal in the step (3) is 20-50%, the mass percentage of the vegetable protein is 25-55%, the mass percentage of the dietary fiber is 1-5%, the mass percentage of the water in the step (4) is 20-30%,
the vegetable proteins in the step (1) and the step (3) comprise any one or more of soybean protein powder, pea protein powder, wheat gluten powder and peanut protein powder; the protein content in the vegetable protein is more than or equal to 65 percent,
the first-stage low-temperature extrusion in the step (2) adopts a single screw extruder, and is divided into a feeding mixing section, a shearing embedding section and a forming section; the temperature of the feeding mixing section is 50-60 ℃, the temperature of the shearing embedding section is 100-110 ℃, and the temperature of the forming section is 90-100 ℃; the rotation speed of the single screw is 40-60 r/min,
the second-stage high-temperature extrusion in the step (4) adopts a single screw extruder, and is divided into a conveying section, a melting section and a forming section; the temperature of the conveying section is 90-120 ℃, the temperature of the melting section is 140-190 ℃, and the temperature of the forming section is 130-140 ℃; the rotation speed of the single screw is 30-40 r/min, and
the feeding rate of the feeding machine in the step (2) is 60-90 r/min; the feeding rate of the feeding machine in the step (4) is 40-80 r/min.
2. The method according to claim 1, wherein the vegetable oil obtained in step (1) is any one or more of coconut oil, palm oil, soybean oil, corn oil, peanut oil, and walnut oil; the total content of coconut oil and palm oil in the vegetable oil is more than or equal to 70 percent.
3. The extrusion processing method of plant meat tissue protein according to claim 1, wherein the mixing speed of the mixer in the step (1) is 200-300 r/min, and the mixing time is 2-3 min.
4. The extrusion process of plant meat tissue protein according to claim 1, wherein the outlet die of the first low temperature extrusion in step (2) is circular and has a diameter of 0.2 to 0.5. 0.5cm.
5. The extrusion process of plant meat tissue protein according to claim 1, wherein the mixing speed of the mixer in the step (3) is 300-400 r/min, and the mixing time is 3-4 min; the mixing speed of the mixer in the step (4) is 300-400 r/min, and the mixing time is 1-2 min.
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