CN114788547A

CN114788547A - Soybean protein isolate ball, preparation method and equipment

Info

Publication number: CN114788547A
Application number: CN202210364151.XA
Authority: CN
Inventors: 李顺秀; 邵杰; 付淼; 曲玲玲; 王彩华; 王笛; 田田
Original assignee: Shandong Yuwang Ecological Food Industry Co Ltd
Current assignee: Shandong Yuwang Ecological Food Industry Co Ltd
Priority date: 2022-04-07
Filing date: 2022-04-07
Publication date: 2022-07-26

Abstract

The invention discloses a soybean protein isolate ball, a preparation method and equipment. The vegetarian ball is prepared from the following raw materials in parts by weight: 30-60 parts of water, 6-20 parts of soybean protein, 3-8 parts of vegetable oil, 2-10 parts of modified starch, 15-30 parts of wiredrawing protein, 5-10 parts of seasoning, 1-4 parts of agaric, 1-4 parts of mushroom, 0.5-2 parts of soybean dietary fiber, 1-1.5 parts of dark soy sauce, 0.1-0.5 part of TG enzyme and 0.1-0.3 part of optional meat flavor essence. The vegetarian ball has the advantages of crisp and elastic mouthfeel, chewing feeling, meat-like flavor, moderate consistency of feed liquid, capability of completely passing through a forming machine and being quickly formed in a forming stage, solves the problem of poor forming of the common vegetarian ball, and is easy for industrial production.

Description

Soybean protein isolate balls, preparation method and equipment

Technical Field

The invention relates to the technical field of food processing, in particular to a soybean protein isolate ball, a preparation method and equipment.

Background

With the increase of population, the demand of consumers for animal protein is continuously increased, but the land, water resources and ecological environment are greatly damaged by taking a large amount of animal protein. The vegetarian diet highly respects the welfare of animals and protects the ecological environment, and has certain positive effects on the natural environment, consumers and social development. In recent years, the trend of healthy diet is more popular, and the concept of vegetarian diet is gradually popularized. Vegetarian meat, vegetarian eggs, and the like have become increasingly popular in the market.

The soybean protein contains various trace elements necessary for human bodies, such as iron, calcium, phosphorus, magnesium and the like, and also contains saccharides and rich high-quality protein, and the soybean product is a health food for tonifying middle-jiao and Qi, clearing heat and moistening dryness, promoting the production of body fluid to quench thirst and cleaning intestines and stomach when being frequently eaten. Is more suitable for patients with heat constitution, halitosis, thirst, gastrointestinal distress, and fever. Modern medicine proves that the bean product has the functions of increasing nutrition, helping digestion and stimulating appetite, is beneficial to the growth and development of teeth and bones, and can increase the content of iron in blood in the hematopoietic function; the bean product contains rich soybean lecithin, is beneficial to development and growth of nerves, blood vessels and brain, does not contain cholesterol relative to animal protein or chicken protein, and is a medicated diet delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. The bean curd contains abundant phytoestrogen, and has good effect of preventing and treating osteoporosis. It also has effects in inhibiting breast cancer, prostatic cancer and leukemia, and sterol and stigmasterol in bean curd are effective components for inhibiting cancer. The product containing isolated soy protein as main material is vegetable meat, such as vegetable beef, vegetable steak, vegetable sausage, vegetable chicken, etc.

The meatballs are always traditional food well liked by Chinese people, and can be fried, braised in soy sauce, soup and the like. The conventional meatballs are usually prepared from pork as a main raw material and auxiliary ingredients such as starch and seasonings. However, for some vegetarian food pursuers or Hui nationality and Buddhist people, a product with improved traditional ball formula and process is urgently needed to meet the needs of the vegetarian food pursuers or the Hui nationality and Buddhist people.

Disclosure of Invention

The vegetarian ball is poor in forming property, has a relatively good taste, is more suitable for household production and is not easy to industrially produce. The other is a vegetarian ball prepared by taking konjak as a main raw material, and the ball has overlarge elasticity, no meat feeling and poor market feedback. Therefore, the soybean protein is needed to be developed, the soybean protein is used as a main raw material, the soybean protein ball has the advantages of crisp and elastic mouthfeel, chewing feeling, meat-like flavor and moderate consistency of feed liquid, can completely pass through a forming machine, can be quickly formed in a forming stage, solves the problem of poor forming of common vegetable balls, and is easy for industrial production.

The researchers of the invention find that in the preparation of the vegetarian ball taking the soybean protein and the textured protein as main protein sources, the contents of the soybean protein and the soybean dietary fiber and the stirring mode of the mixed raw materials obviously influence the taste of the vegetarian ball. In particular, stirring at different rotational speeds of low, high and low speeds gives an unexpected elastic texture compared to stirring at high or low speeds. The present invention is based on this finding.

The technical problem to be solved by the invention is to provide the soybean protein isolatePillThe vegetarian ball has the advantages of crisp mouthfeel, chewing feeling, meat-like flavor, easily controlled consistency of feed liquid, good formability and easy industrial production.

The invention provides a soybean protein isolate ball, which comprises 30-60 parts of water, 6-20 parts of soybean protein, 3-8 parts of vegetable oil, 2-10 parts of modified starch, 15-30 parts of wiredrawing protein, 5-10 parts of seasoning, 1-4 parts of agaric, 1-4 parts of mushroom, 0.5-2 parts of soybean dietary fiber, 1-1.5 parts of dark soy sauce, 0.1-0.5 part of TG enzyme and 0.1-0.3 part of optional meat flavor essence.

In some embodiments of the invention, the composition is prepared from the following raw materials in parts by weight: 38-42 parts of water, 13-16 parts of soybean protein, 4-6 parts of vegetable oil, 3-5 parts of modified starch, 10-15 parts of wiredrawing protein, 6-10 parts of seasoning, 3-5 parts of agaric, 1-3 parts of mushroom, 0.3-0.8 part of soybean dietary fiber, 0.5-1.5 parts of dark soy sauce, 0.2-0.4 part of TG enzyme and 0.1-0.3 part of optional meat flavor essence.

In some embodiments of the invention, the vegetable oil is one or more of soybean salad oil, peanut oil, rapeseed oil, sunflower seed oil and coconut oil.

In some embodiments of the invention, the destructured starch is one or more of tapioca destructured starch, acetate starch, and acetylated distarch phosphate.

In some embodiments of the invention, the seasoning is one or more of salt, chicken essence, pepper, white sugar, garlic powder, ginger powder, and five spice powder.

In some embodiments of the invention, the meat flavor is one or more of beef flavor, pork flavor, and chicken flavor.

The second aspect of the invention provides a method for preparing the vegetarian ball described in the first aspect, which comprises the step of stirring a mixture of soybean protein emulsified slurry prepared from soybean protein, reconstituted silk-drawing protein obtained by silk splitting, soaked and puffed lentinus edodes and agaric which are cut into granules, dark soy sauce, TG enzyme and optional essence at different rotating speeds of low, high and low in three stages.

In some embodiments of the present invention, the stirring of the three stages with different rotation speeds of first low, then high, and then low is performed by using a method of first low speed for 1-3min, then high speed for 0.5-1.5min, and then low speed for 1-2min, where the low rotation speed is 300r/min and the high rotation speed is 400 r/min.

In some embodiments of the present invention, the stirring of the three stages with different rotation speeds of first low, then high, and then low is performed by using a method of first low speed for 1.5-2.5min, then high speed for 0.3-0.6min, and then low speed for 0.5-1.5min, wherein the low speed rotation speed is 150-.

In some embodiments of the invention, the method comprises the following steps:

(1) preparing soybean protein emulsified slurry: chopping water and soybean protein, hydrating, and adding vegetable oil for emulsification to obtain soybean protein emulsified slurry.

In some embodiments of the invention, the method comprises the following steps:

(2) preparing rehydrated wiredrawing protein: soaking the wiredrawing protein in water until no hard core exists, then fishing out, extruding out excessive water, and controlling the wiredrawing protein: and (4) comparing the weight of water, and then removing the wire to obtain the rehydrated wiredrawing protein.

In some embodiments of the invention, the method comprises the following steps:

(3) soaking Auricularia and Lentinus Edodes in advance, squeezing out excessive water, and chopping into granule.

In some embodiments of the invention, the method comprises the following steps:

(4) and mixing the soybean protein emulsified slurry with the rehydrated wiredrawing protein, the modified starch, the dietary fibers, the seasoning, the agaric particles, the mushroom particles, the dark soy sauce, the TG enzyme and the essence, and stirring to obtain the stuffing.

In some embodiments of the invention, the method comprises the following steps:

(5) and (3) finishing the forming process of the stuffing by a ball forming machine to obtain a formed soybean protein ball raw product, and optionally frying, shaping, cooking and cooling the formed soybean protein ball raw product to obtain a soybean protein ball finished product.

In some embodiments of the invention, (2) the ratio of stringy protein: the weight ratio of water is 1: 1-1.5.

In some embodiments of the present invention, (5), the shaped raw soybean protein balls are placed in a shaping pot at 165-175 ℃ for shaping by frying for 0.5-2min, and then cooked at 85-95 ℃ until the central temperature reaches above 75 ℃.

In some embodiments of the present invention, (1), the hydration rotation speed is 2000-3000r/min, and the hydration time is 3-5 min.

In some embodiments of the invention, (3) is chopped into particles of 1.5 to 2.5mm by 1.5 to 2.5 mm.

The third aspect of the present invention provides an apparatus for preparing the vegetarian ball of the first aspect, comprising:

the chopping pot is used for chopping the materials in the steps (1) and (3);

the first stirring tank is used for soaking the rehydrated wiredrawing protein in the step (2);

the first stirring tank is used for soaking the agaric and the mushroom in the step (3);

a third stirring tank for stirring the materials in the step (4);

a ball forming machine for forming the balls in the step (5);

a sizing pot for frying the balls in the step (5);

a steamer used for steaming the balls in the step (5);

and (5) a cooling box for cooling the balls in the step (5).

The invention has the beneficial effects that:

the soybean protein vegetarian ball of the invention has the advantages of crisp and elastic mouthfeel, chewing feeling, meat-like flavor, moderate consistency of feed liquid, good passing through a forming machine, and quick forming in a shaping stage, solves the problem of poor forming of common vegetarian balls, and is easy for industrial production.

Detailed Description

The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.

Before the present embodiments are further described, it is to be understood that the scope of the invention is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention.

When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, the invention may be practiced using any method, device, and material that is similar or equivalent to the methods, devices, and materials described in examples herein, in addition to those described in prior art practice and the description herein.

In the following examples and comparative examples, molding machine model 2018BX32, manufacturer: the pill has a diameter of 20-25mm and a weight of 10-11 g. The chopped and mixed pot type number is ZB80, and the manufacturing factory comprises: the characterization parameters of the Tongtai food machinery factory in all cities are as follows: the cutting speed is 100-.

Example 1A Soy protein pellet

The composition comprises the following components in parts by mass: 50% of water, 12% of soybean protein, 6% of soybean oil, 4% of cassava modified starch, 12% of wiredrawing protein, 10% of seasoning, 1% of agaric, 1% of mushroom, 1% of soybean dietary fiber, 1.5% of dark soy sauce, 4% of TG enzyme and 2% of meat flavor essence.

The preparation method of the soybean protein ball comprises the following steps:

(1) preparing soybean protein emulsified slurry: hydrating water and soybean protein in a chopping pot at high speed for 4min, and emulsifying with soybean oil for 3 min; and chopping the well-mixed emulsified slurry for later use.

(2) Preparing rehydrated wiredrawing protein: soaking the wiredrawing protein in warm water at 50 ℃ for about 30min until no hard core exists, then fishing out, repeatedly washing, extruding out excessive water, and controlling the wiredrawing protein: the water ratio is 1:1.2, and then the silk is torn off.

(3) Soaking Auricularia and Lentinus Edodes in advance, squeezing out excessive water, and cutting into 2mm small granules.

(4) Stirring the soybean protein emulsified slurry, the silk-removed wiredrawing protein, the modified starch, the dietary fiber, the seasoning, the agaric particles, the mushroom particles, the dark soy sauce, the TG enzyme and the essence uniformly, and stirring in a low speed mode for 2min, a high speed mode for 1min and a low speed mode for 2min, wherein the low speed is 100r/min, and the high speed is 500 r/min.

(5) And (3) completing the molding process of the ball stuffing through a ball molding machine to obtain a molded soybean protein ball raw product, putting the molded soybean protein ball raw product into a molding pot at 170 ℃, frying and molding for 1min, then cooking at 90 ℃ until the central temperature reaches over 75 ℃, and cooling to obtain a soybean protein ball finished product.

Example 2A Soy protein ball

The composition comprises the following components in parts by mass: 48% of water, 10% of soybean protein, 5% of corn oil, 6% of corn modified starch, 15% of wiredrawing protein, 8% of seasoning, 2% of agaric, 4% of mushroom, 0.5% of soybean dietary fiber, 1% of dark soy sauce, 3% of TG enzyme and 2% of meat flavor essence.

(1) preparing soybean protein emulsified slurry: hydrating water and soy protein in a chopping pot at high speed for 4min, adding corn oil, and emulsifying for 3 min; and chopping the well-mixed emulsified slurry for later use.

(2) Preparing rehydrated wiredrawing protein: soaking the wiredrawing protein in warm water at 50 ℃ for about 30min until no hard core exists, fishing out, repeatedly washing, squeezing out excessive water, and controlling the wiredrawing protein: the water ratio is 1:1.2, and then the silk is torn off.

(3) Soaking Auricularia and Lentinus Edodes in advance, squeezing out excessive water, and chopping into small particles of 2mm x 2 mm.

(4) Stirring the soybean protein emulsified slurry, the split thread-drawing protein, the modified starch, the dietary fiber, the seasoning, the agaric particles, the mushroom particles, the dark soy sauce, the TG enzyme and the essence uniformly, and stirring in a low speed mode for 2min, a high speed mode for 30s and a low speed mode for 1min, wherein the low speed is 200r/min, and the high speed is 800 r/min.

Example 3A Soy protein pellet

The composition comprises the following components in parts by mass: 40% of water, 15% of soybean protein, 5% of corn oil, 6% of corn modified starch, 20% of wiredrawing protein, 8% of seasoning, 2% of agaric, 2% of mushroom, 0.5% of soybean dietary fiber, 1% of dark soy sauce, 3% of TG enzyme and 2% of meat flavor essence.

The procedure for the preparation of the soy protein balls was the same as in example 2.

Comparative example 1A Soy protein pellet

The composition comprises the following components in parts by mass: 50% of water, 12% of soybean protein, 6% of soybean oil, 4% of cassava modified starch, 12% of wiredrawing protein, 10% of seasoning, 1% of agaric, 1% of mushroom, 1.5% of dark soy sauce, 4% of TG enzyme and 2% of meat flavor essence.

The preparation method of the soy protein balls is the same as that of example 1.

Comparative example 2A Soy protein pellet

(1) preparing soybean protein emulsified slurry: hydrating water and soy protein in a chopping pot at high speed for 4min, and adding corn oil for emulsifying for 3 min; and chopping the well-mixed emulsified slurry for later use.

(4) Chopping the soybean protein emulsified slurry and the split thread-drawing protein, modified starch, dietary fiber, flavoring agent, Auricularia granule, Lentinus Edodes granule, dark soy sauce, TG enzyme and essence at high speed for 2min at the rotation speed of 1000 r/min.

Comparative example 3A Soy protein ball

The composition comprises the following components in parts by mass: 40% of water, 25% of soybean protein, 5% of corn oil, 6% of corn modified starch, 5% of wiredrawing protein, 8% of seasoning, 2% of agaric, 2% of mushroom, 0.5% of soybean dietary fiber, 1% of dark soy sauce, 3% of TG enzyme and 2% of meat flavor essence.

The preparation method of the soy protein balls is the same as that of example 2.

Comparative example 4A Soy protein ball

(4) Stirring the soybean protein emulsified slurry, the split thread-drawing protein, the modified starch, the dietary fiber, the seasoning, the agaric particles, the mushroom particles, the dark soy sauce, the TG enzyme and the essence uniformly, and stirring at a high speed of 800r/min, a low speed of 2min and a high speed of 1 min.

TPA test

Tpa (texture profile analysis), i.e. texture profile analysis, also known as double chew test, is a test method that is internationally common. The TPA test is mainly to simulate the chewing movement of the human mouth through a texture instrument probe, compress a sample for two times, analyze a texture test curve obtained by the test by using related software, and finally obtain the texture characteristic parameters of the food, such as Hardness (Hardness), elasticity (Springiness), Chewiness (Chewiness), recoverability (Resilience), and the like. The test can reduce evaluation errors caused by subjective factors in sensory evaluation to a certain extent, is very valuable for comprehensively evaluating the texture characteristics of food, and is a universal test method for the texture characteristics of various products in the food industry at present. The type of the texture instrument: ta.xt.plus, manufacturer: ultrastucal instruments, Inc.

The plain pellets prepared in examples 1 to 3 and comparative examples 1 to 4 were subjected to TPA testing, respectively, and the average value was calculated after three measurements, and the test results are shown in table 1.

TABLE 1 TPA test results for each sample pellet

Evaluation index	Example 1	Example 2	Example 3	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
								Hardness of	1637.6	1795.8	1856.6	1578.4	1335.5	1367.6	1452.2
Elasticity	0.712	0.737	0.834	0.581	0.433	0.367	0.428
								Chewiness of the product	1790.0	1983.2	2006.9	1604.5	1367.3	1269.8	1428.4
Recovery from fatigue	0.502	0.513	0.632	0.463	0.322	0.288	0.419

As can be seen from table 1, example 1 containing soybean dietary fiber is superior to comparative example 1 in taste, indicating a significant effect of soybean dietary fiber in improving taste in the vegetarian balls. The mouthfeel of comparative example 3 with a higher soy protein content was poorer than example 3, indicating that too high a soy protein would reduce the mouthfeel of the meatballs. The effect of a specific rotation speed on the vegetarian ball of the raw material system of the invention is shown by adopting the example 2 of stirring in a mode of firstly low speed for 2min, then high speed for 30s and then low speed for 1min and comparative examples 2 and 4 which are superior to the high speed for 2 min.

Although the invention has been described and illustrated in some detail by the inventor, it should be understood that modifications to the above-described embodiments, and equivalents thereto, may occur to those skilled in the art, and it is intended that such modifications and improvements be included within the scope of the invention as claimed.

While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the embodiments and examples, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.

Claims

1. The soybean protein isolate balls are characterized by being prepared from the following raw materials in parts by weight:

30-60 parts of water, 6-20 parts of soybean protein, 3-8 parts of vegetable oil, 2-10 parts of modified starch, 15-30 parts of wiredrawing protein, 5-10 parts of seasoning, 1-4 parts of agaric, 1-4 parts of mushroom, 0.5-2 parts of soybean dietary fiber, 1-1.5 parts of dark soy sauce, 0.1-0.5 part of TG enzyme and 0.1-0.3 part of optional meat flavor essence.

2. The vegetarian ball according to claim 1, wherein the vegetarian ball is prepared from the following raw materials in parts by weight:

38-42 parts of water, 13-16 parts of soybean protein, 4-6 parts of vegetable oil, 3-5 parts of modified starch, 10-15 parts of wiredrawing protein, 6-10 parts of seasoning, 3-5 parts of agaric, 1-3 parts of mushroom, 0.3-0.8 part of soybean dietary fiber, 0.5-1.5 parts of dark soy sauce, 0.2-0.4 part of TG enzyme and 0.1-0.3 part of optional meat flavor essence.

3. The vegetarian pellet of claim 1 or 2, wherein the vegetable oil is one or more of soybean salad oil, peanut oil, rapeseed oil, sunflower seed oil, and coconut oil;

and/or the modified starch is one or more of cassava modified starch, acetate starch and acetylated distarch phosphate;

and/or the seasoning is one or more of salt, chicken essence, pepper, white sugar, garlic powder, ginger powder and five-spice powder;

and/or the meat flavor is one or more of beef flavor, pork flavor and chicken flavor.

4. A process for preparing meatballs according to claims 1-3, comprising the step of stirring a mixture of soy protein emulsion slurry from soy protein, reconstituted spun protein after splitting, granulated steeped champignon and agaric, dark soy, TG enzyme, and optionally flavour, in three stages with differential rotation speed of low then high then low.

5. The method as claimed in claim 4, wherein the three stages of stirring at different rotational speeds of first low, then high and then low are performed by first low speed for 1-3min, then high speed for 0.5-1.5min and then low speed for 1-2min, wherein the low speed is 300r/min and the high speed is 400 r/min.

6. The method as claimed in claim 4 or 5, wherein the stirring with the differential rotation speed of low, high and low in the three stages is performed with a low speed of 1.5-2.5min, a high speed of 0.3-0.6min and a low speed of 0.5-1.5min, the low speed is 150-250r/min, and the high speed is 750-850 r/min.

7. The method of any one of claims 4 to 6, comprising the steps of:

(1) preparing soybean protein emulsified slurry: chopping water and soybean protein, hydrating, and adding vegetable oil for emulsification to obtain soybean protein emulsified slurry;

and/or, (2) preparing the rehydrated wiredrawing protein: soaking the wiredrawing protein in water until no hard core exists, fishing out, extruding out excessive water, and controlling the wiredrawing protein: the water weight proportion, and then the wire is removed to obtain the rehydrated wiredrawing protein;

and/or, (3) soaking the agaric and the shiitake in advance, extruding redundant water, and chopping and mixing into particles;

and/or, (4) mixing the soybean protein emulsified slurry with the rehydrated wiredrawing protein, modified starch, dietary fiber, seasoning, agaric particles, mushroom particles, dark soy sauce, TG enzyme and essence, and stirring to obtain stuffing;

and/or, (5) completing a molding procedure of the stuffing by a ball molding machine to obtain a molded soybean protein ball raw product, and optionally, frying and molding the molded soybean protein ball raw product, cooking and cooling to obtain a soybean protein ball finished product.

8. The production method according to any one of claims 4 to 7, wherein in (2), the ratio of stringin: the weight ratio of water is 1: 1-1.5;

and/or (5) putting the formed crude soybean protein ball into a forming pot with the temperature of 165-175 ℃ for frying and forming for 0.5-2min, and then cooking at the temperature of 85-95 ℃ until the central temperature reaches more than 75 ℃.

9. The method according to any one of claims 4 to 8, wherein in (1), the hydration is performed at a rotation speed of 2000-3000r/min for 3-5 min;

and/or (3), chopping into 1.5-2.5mm × 1.5-2.5mm granules.

10. An apparatus for preparing vegetarian balls according to any of claims 1 to 3, comprising:

the chopping pot is used for chopping the materials in the steps (1) and (3);

the first stirring tank is used for soaking the agaric and the shiitake mushroom in the step (3);

a third stirring tank for stirring the materials in the step (4);

a ball forming machine for forming the balls in the step (5);

a sizing pot for frying the balls in the step (5);

a steamer used for steaming the balls in the step (5);

and (4) a cooling box for cooling the balls in the step (5).