CN114794394A

CN114794394A - Phosphate-free animal and plant double-protein chicken breast protein bar product and preparation method thereof

Info

Publication number: CN114794394A
Application number: CN202210406542.3A
Authority: CN
Inventors: 张光明; 董洪波; 赵杰; 王颖; 张琦峰; 万宏颖; 洪伟雄
Original assignee: Beijing Happy Energy Health Technology Co ltd
Current assignee: Beijing Happy Energy Health Technology Co ltd
Priority date: 2022-04-18
Filing date: 2022-04-18
Publication date: 2022-07-29

Abstract

The invention provides a phosphate-free animal and plant double-protein chicken breast protein bar product and a preparation method thereof. The phosphate-free animal and plant double-protein chicken breast protein bar product comprises chicken breast, pea protein, oat rice, chia seed, TG enzyme, a first compound seasoning, a second compound seasoning and water. The phosphate-free animal and plant double-protein chicken breast protein bar product has the characteristics of low fat, multiple proteins, high protein, low calorie, low cholesterol and high nutrition, delicious and unique taste and the like, does not need to add components such as starch, swelling agent or phosphate, and is healthier; the mouthfeel and the structure of the protein fiber of the chicken breast meat can be well maintained, the meat quality is fine and natural, the forming is good, the edible mouthfeel is guaranteed, meanwhile, the elasticity, the brittleness and the tenderness are improved, and the chewing mouthfeel is added; particularly, through the synergistic effect of various fruit powders, the phosphate-free animal and plant double-protein chicken breast protein bar product can further improve the spatial structure strength of protein, and the protein water retention function is excellent.

Description

Phosphate-free animal and plant double-protein chicken breast protein bar product and preparation method thereof

Technical Field

The invention belongs to the technical field of food and food processing, and particularly relates to a phosphate-free animal and plant double-protein chicken breast protein bar product and a preparation method thereof.

Background

The protein is an important substance necessary in the life activity of human body, is a main nutrient for tissue formation and growth, can not be separated in any life process, and has obvious promotion effect on muscle growth, immunologic function, hormone level and synthesis of other nutrient substances of human body by taking a proper amount of protein. The chicken breast meat has high protein content and low fat content, almost has the lowest calorie of all meat, can reduce appetite while bringing satiety, and can prevent overeating. The conventional chicken breast meat has poor brittleness and common water content after being treated and processed, so that the taste is common, and the problem of balanced nutrition matching cannot be solved.

CN111903925A discloses a chicken protein stick and a process for preparing the chicken protein stick, which relate to the technical field of food and food processing, and the chicken protein stick comprises the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives. The chicken protein stick contains chicken protein, the chicken protein is animal protein, the animal protein has the advantage of high human body absorption rate, but a large amount of puffing powder and edible oil are added into the chicken stick for the taste, and the chicken protein stick is not beneficial to human health.

CN113712109A discloses a plant-based instant chicken breast, which comprises the following raw materials in parts by weight: 55-75 parts by weight of pea protein, 20-40 parts by weight of rice protein, 3-7 parts by weight of waxy corn starch, 2-6 parts by weight of Plantago ovata husk powder, 0.2-0.8 part by weight of salt, 0.1-0.5 part by weight of non-animal-source chicken flavor spice and white granulated sugar, wherein the dosage ratio of the salt to the white granulated sugar is 1: 0.3-0.8. The elasticity and the chewiness of the plant-based instant chicken breast meat are closer to those of real chicken breast meat, but the water content is lower, and the meat quality is harder.

CN111642702A discloses a high dietary fiber and high protein chicken breast sausage, which comprises the following raw materials in parts by weight: 55-85 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 4-10 parts of oat grains, 1-10 parts of soybean dietary fiber, 0.5-15 parts of tartary buckwheat powder, 0.5-15 parts of buckwheat powder, 0.5-2 parts of salt and 2-10 parts of seasoning. The chicken breast meat product has the taste of sausage, basically cannot keep the taste and the structure of the protein fiber of the chicken breast meat, and has poor protein water-retaining function.

Therefore, the development of a phosphate-free animal and plant double-protein chicken breast protein bar product which can better maintain the taste and structure of chicken breast protein fiber and has higher water content is urgently needed.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a phosphate-free animal and plant double-protein chicken breast protein bar product and a preparation method thereof. The phosphate-free animal and plant double-protein chicken breast protein bar product can well keep the taste and the structure of chicken breast protein fibers. And the protein space structure strength enhances the ion polarity so as to achieve the function of protein water retention.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect, the invention provides a phosphate-free animal and plant double-protein chicken breast protein bar product which comprises chicken breast, pea protein, oat rice, chia seed, TG enzyme, compound seasoning I, compound seasoning II and water.

According to the invention, the pea protein is selected as the protein raw material, and as the pea protein is high-quality protein separated and extracted from peas, the pea protein has reasonable amino acid composition and gel property, can be aggregated with each other after being moderately denatured to form a spatial network structure with a complex structure, is beneficial to maintaining the spatial structure strength and moisture of the protein, and has better taste and no peculiar smell compared with the soybean protein.

In the invention, TG enzyme is used for catalyzing the cross-linking between or in protein molecules, the connection between protein and amino acid and the hydrolysis of glutamine residue in the protein molecules, so that the mouthfeel and the structure of the chicken breast protein fiber are maintained.

In the invention, the phosphate-free animal and plant double-protein chicken breast protein bar product also comprises oat rice and chia seed, wherein the two components not only increase the mouthfeel, but also comprise nutrient components of the oat rice, such as protein, fat, soluble dietary fiber, alkaloid, saponin, oat polypeptide, beta-sterol and other functional substances, and essential amino acid contained in wheat has good effect of promoting the absorption and growth of human body. The oat has the health-care functions of reducing blood sugar and blood fat, losing weight, resisting oxidation, delaying senility, regulating intestinal flora, preventing colon cancer, improving immunity, resisting inflammation and bacteria, protecting intestines and stomach, preventing and treating atheroma, resisting allergy and the like. Wherein, the protein content (mass fraction) of chia seed is between 15-23%, which is much higher than that of traditional grain, and the chia seed is complete high-quality protein containing 20 amino acids. The fat mass fraction of chia seed is up to more than 30%, and most of the fat is unsaturated fatty acid.

According to the invention, the pea protein, the oat rice and the chia seed are cooperatively matched, so that the taste of the phosphate-free animal and plant double-protein chicken breast protein bar product can be further improved, the content of nutrient substances in the phosphate-free animal and plant double-protein chicken breast protein bar product can be increased, the taste and the structure of chicken breast protein fiber can be maintained, and the texture characteristics of the taste, such as adhesion, elasticity, cohesive force, adhesiveness, chewiness and restoring force, can be increased.

Preferably, the phosphate-free animal and plant double-protein chicken breast protein bar product comprises the following components in parts by weight: 50-90 parts of chicken breast, 1-20 parts of pea protein, 0.5-10 parts of oat rice, 0.05-3 parts of chia seed, 0.05-3 parts of TG enzyme, 0.1-2 parts of compound seasoning I, 0.5-5 parts of compound seasoning II and 5-20 parts of water.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the content of the chicken breast is 50-90 parts, such as 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts and the like.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the content of pea protein is 1-20 parts, such as 1 part, 2 parts, 4 parts, 6 parts, 8 parts, 10 parts, 12 parts, 14 parts, 16 parts, 18 parts, 20 parts and the like.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the oat rice content is 0.5-10 parts, and can be 0.5 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts and the like, for example.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the chia seed content is 0.05-3 parts, and can be 0.05 part, 0.1 part, 0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts and the like.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the content of TG enzyme is 0.05-3 parts, and can be 0.05 part, 0.1 part, 0.5 part, 1 part, 1.5 part, 2 parts, 2.5 parts, 3 parts and the like.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the content of the compound seasoning is 0.1-2 parts, such as 0.1 part, 0.2 part, 0.5 part, 0.7 part, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, 1.8 parts, 2 parts and the like.

The content of the second compound seasoning in the phosphate-free animal and plant double-protein chicken breast protein bar product is 0.5-5 parts, such as 0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts and the like.

In the phosphate-free animal and plant double-protein chicken breast protein bar product, the water content is 5-20 parts, such as 5 parts, 6 parts, 8 parts, 10 parts, 12 parts, 14 parts, 16 parts, 18 parts, 20 parts and the like.

Preferably, the phosphate-free animal and plant double-protein chicken breast protein bar product comprises the following components in parts by weight: 65-75 parts of chicken breast, 6-10 parts of pea protein, 4-6 parts of oat rice, 0.1-1 part of chia seed, 0.1-0.3 part of TG enzyme, 0.6-1 part of compound seasoning I, 2-3 parts of compound seasoning II and 10-15 parts of water.

Preferably, the compound seasoning comprises fruit powder.

Preferably, the fruit powder comprises prune powder, lemon powder and apple powder.

According to the invention, the malate ion, the succinate ion and the citrate ion which naturally exist in the fruit powder can provide a higher pH value, and the three ions are matched with each other to have a synergistic effect, so that the molecular distance between meat proteins is enlarged, the capability of extracting salt-soluble protein is improved, the malate ion, the succinate ion and the citrate ion can be subjected to chelate reaction with metal ions to form a complex, the spatial structure strength of protein is enhanced, and the ion polarity is enhanced, so that the function of protein water retention is achieved.

Preferably, the mass ratio of the prune powder to the lemon powder to the apple powder is (3-5) to (2-3);

wherein "3 to 5" may be, for example, 3, 3.5, 4, 4.5, 5, etc.;

wherein the first "2-3" may be, for example, 2, 2.2, 2.4, 2.6, 2.8, 3, etc.;

wherein the second "2-3" may be, for example, 2, 2.2, 2.4, 2.6, 2.8, 3, etc.

Preferably, the first compound seasoning further comprises white granulated sugar and/or edible salt.

Preferably, the compound seasoning I comprises the following components in parts by weight: 36-40 parts of prune powder, 23-27 parts of lemon powder, 25-29 parts of apple powder, 0-10 parts of white granulated sugar and 0-5 parts of edible salt.

In the first compound seasoning, the content of prune powder is 36-40 parts, for example, 36 parts, 36.5 parts, 37 parts, 37.5 parts, 38 parts, 38.5 parts, 39 parts, 39.5 parts, 40 parts, etc.

In the first compound seasoning, the content of the lemon powder is 23 to 27 parts, and may be, for example, 23 parts, 23.5 parts, 24 parts, 24.5 parts, 25 parts, 25.5 parts, 26 parts, 26.5 parts, 27 parts, and the like.

In the first compound seasoning, the content of the apple powder is 25 to 29 parts, and for example, the apple powder may be 25 parts, 25.5 parts, 26 parts, 26.5 parts, 27 parts, 27.5 parts, 28 parts, 29 parts and the like.

In the first compound seasoning, the content of white granulated sugar is 0-10 parts, and can be, for example, 0 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts and the like.

In the first compound seasoning, the edible salt may be contained in an amount of 0 to 5 parts, for example, 0 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, or the like.

Preferably, the compound seasoning two comprises a flavoring agent.

Preferably, the flavoring agent comprises any one or a combination of at least two of edible salt, white granulated sugar, powdered soy sauce, monosodium glutamate or mushroom powder.

Preferably, the compound seasoning II comprises the following components in parts by weight: 34-38 parts of edible salt, 18-22 parts of white granulated sugar, 18-22 parts of powdered soy sauce, 14-18 parts of monosodium glutamate and 6-10 parts of lentinus edodes powder.

In the second compound seasoning, the edible salt content is 34 to 38 parts, for example, 34 parts, 35 parts, 36 parts, 37 parts, and 38 parts.

In the second compound seasoning, the content of white granulated sugar is 18-22 parts, such as 18 parts, 19 parts, 20 parts, 21 parts and 22 parts.

In the second compound seasoning, the content of the powdered soy sauce is 18 to 22 parts, and may be, for example, 18 parts, 19 parts, 20 parts, 21 parts or 22 parts.

In the second compound seasoning, the content of monosodium glutamate is 14-18 parts, such as 14 parts, 15 parts, 16 parts, 17 parts and 18 parts.

In the second compound seasoning, the content of the mushroom powder is 6 to 10 parts, for example, 6 parts, 7 parts, 8 parts, 9 parts and 10 parts.

In a second aspect, the present invention provides a method for preparing the phosphate-free animal and plant double-protein chicken breast protein bar product according to the first aspect, wherein the method comprises the following steps:

(1) pretreatment of raw materials: cutting chicken breast into pieces; steaming oat rice; mixing pea protein, chia seeds, TG enzyme, a first compound seasoning and a second compound seasoning to obtain a powdery solid mixed auxiliary material;

(2) rolling and kneading in vacuum: mixing the diced chicken breast, cooked oat and powdery solid mixed auxiliary materials, and rolling and kneading to obtain a raw material;

(3) and (3) refrigerating and pickling: standing the raw materials at low temperature;

(4) cooking and forming: pulping the refrigerated and pickled raw materials, and then placing the pulped raw materials into a mould for steaming and forming to obtain the phosphate-free animal and plant double-protein chicken breast protein bar product.

Preferably, in the step (1), the specific operation of cutting the chicken breast into pieces is as follows: the chicken breast without grease, residual hard bones and foreign bodies is cut into 5-8g (for example, 5g, 6g, 7g, 8g, etc.) pieces.

Preferably, in the step (1), the concrete operation of steaming the oat rice is as follows: soaking dry oat rice in water, steaming, and controlling the weight of cooked oat to be 1.5-2.5 times (such as 1.5 times, 1.8 times, 2 times, 2.2 times, 2.5 times, etc.) of the weight of dry oat rice; after steaming, the oat should be cooked, spread and cooled to 20-30 deg.C (such as 20 deg.C, 22 deg.C, 24 deg.C, 26 deg.C, 28 deg.C, 30 deg.C).

Preferably, the powdery solid mixed auxiliary materials are respectively sieved by 4-6 meshes (for example, 4 meshes, 5 meshes, 6 meshes and the like) before being mixed. (after the ingredients are mixed, the auxiliary materials are sieved by a 5-mesh sieve to prevent foreign matters and caking).

Preferably, in the step (2), the mixing operation is as follows: after the diced chicken breast is put in, the cooked oat and the powdery solid mixed auxiliary material are added while rolling and kneading. (powdery auxiliary materials are mixed uniformly in advance, the raw meat is added, and the powdery solid mixed auxiliary materials are added while rolling and kneading, so that the rolling and kneading are more uniform and the taste is kept consistent.)

Preferably, in the step (2), the specific parameters of the tumbling are as follows: the vacuum degree is-0.09 MPa to-0.07 MPa (such as-0.09 MPa, -0.085MPa, -0.08MPa, -0.075MPa and-0.07 MPa), the rotation speed is 5-10r/min (such as 5r/min, 6r/min, 7r/min, 8r/min, 9r/min and 10 r/min), and the time is 20-40min (such as 20min, 25min, 30min, 35min and 40 min).

Preferably, in step (3), the temperature of the standing is 0-4 ℃, for example, 0 ℃, 1 ℃, 2 ℃, 3 ℃, 4 ℃ and the like, and the time of the standing is 8-12h, for example, 8h, 9h, 10h, 11h, 12h and the like.

Preferably, in the step (4), the thickness of the phosphate-free animal and plant double-protein chicken breast protein stick product is 1.2-1.4cm (for example, 1.2cm, 1.3cm, 1.4cm and the like), and the width of the phosphate-free animal and plant double-protein chicken breast protein stick product is 1.4-1.6cm (for example, 1.4cm, 1.5cm, 1.6cm and the like); (the thickness here is that the evenly beaten meat is shaped by a non-stick mould, the quantity of the filling material of each plate is adjusted according to the size of the mould, and the thickness is required after the meat is cooked and cooled completely).

In addition, when the pulped raw materials are placed in a mould and smeared on a disc, the thickness is uniform, and two sides are flattened, so that no big air hole is ensured; (when the dish is smeared, if the undispersed globose pea protein exists, the dish is evenly smeared by hand dispersion, and the protein and the meat are evenly distributed without large-area protein agglomeration after the dish is smeared).

Preferably, in the step (4), the steaming adopts two-stage steaming: steaming at first stage with a steaming parameter of 55-65 deg.C (such as 55 deg.C, 56 deg.C, 58 deg.C, 60 deg.C, 62 deg.C, 65 deg.C, etc.) for 10-20min (such as 10min, 12min, 14min, 16min, 18min, 20min, etc.); the parameters of the two-stage steaming are 85-95 deg.C (such as 85 deg.C, 86 deg.C, 88 deg.C, 90 deg.C, 92 deg.C, 95 deg.C, etc.), 5-10min (such as 5min, 6min, 7min, 8min, 9min, 10min, etc.), and steaming to product center temperature above 72 deg.C (such as 72 deg.C, 74 deg.C, 75 deg.C, 80 deg.C, etc.).

Preferably, step (4) is followed by step (5) of high-temperature sterilization: vacuum packaging the phosphate-free animal and plant double-protein chicken breast protein stick product, and then putting the packaged product into a sterilization kettle for sterilization;

preferably, in the step (5), the temperature of the high-temperature sterilization is 115-120 ℃ (for example, 115 ℃, 116 ℃, 117 ℃, 118 ℃, 119 ℃, 120 ℃ and the like can be achieved), and the time of the high-temperature sterilization is 15-25min (for example, 15min, 16min, 18min, 20min, 22min, 25min and the like can be achieved).

Preferably, step (5) is followed by step (6) of cooling: and (3) putting the sterilized product into cold water for cleaning, and then scrubbing and/or drying the water on the surface of the vacuum packaging bag.

Compared with the prior art, the invention has the following beneficial effects:

(1) the phosphate-free animal and plant double-protein chicken breast protein bar product has the characteristics of low fat, multiple proteins, high protein, low calorie, low cholesterol and high nutrition, delicious and unique taste and the like, does not need to add components such as starch, swelling agent or phosphate, and is healthier;

(2) the phosphate-free animal and plant double-protein chicken breast protein bar product can well keep the taste and structure of chicken breast protein fibers, has fine and natural meat quality and good forming, ensures the edible taste, improves the elasticity, brittleness and tenderness and adds chewing taste;

(3) the phosphate-free animal and plant double-protein chicken breast protein bar product can further improve the spatial structure strength of protein and has an excellent protein water-retaining function.

Detailed Description

The technical solution of the present invention is further explained by the following embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.

Example 1

The embodiment provides a phosphate-free animal and plant double-protein chicken breast protein bar product which comprises the following components in parts by weight

Components	Parts by weight
		Chicken breast meat	70 portions of
Pea protein	8 portions of
		Oat rice	5 portions of
Chia seed	0.5 part of
		TG enzyme	0.2 part of
Compound seasoning 1	0.8 portion of
		Compound seasoning 2	2.5 parts of
Water (W)	13 portions of

The first compound seasoning comprises the following components in percentage by mass: 38% of prune powder, 25% of lemon powder, 27% of apple powder, 6% of granulated sugar and 4% of edible salt; the second compound seasoning comprises 36% of edible salt, 20% of white granulated sugar, 20% of powdered soy sauce, 16% of monosodium glutamate and 8% of mushroom powder by mass percentage.

The preparation method of the phosphate-free animal and plant double-protein chicken breast protein bar product comprises the following steps:

(1) pretreatment of raw materials:

removing oil and residual hard bones and foreign matters from chicken breast, and cutting into small pieces of 6 g/piece;

steaming oat with water in advance, wherein the weight of the cooked oat is about 2 times of that of the dry oat; spreading the mixture after steaming and rapidly cooling the mixture to 25 ℃;

preparing auxiliary materials (pea protein, chia seed, TG enzyme, compound seasoning I and compound seasoning II) according to the formula proportion, sieving the auxiliary materials with a 5-mesh sieve respectively after the compounding to prevent foreign matters and caking, and finally uniformly mixing the sieved powdery auxiliary materials;

(2) rolling and kneading in vacuum: after the diced chicken breast is put in, the cooked oat and the powdery solid mixed auxiliary material are added while rolling and kneading; adding meat raw materials, and keeping the vacuum degree: -0.08 Mpa; rotating speed: rolling and kneading for 30min at the speed of 6 r/min;

(3) and (3) refrigerating and pickling: placing the rolled and kneaded raw materials into a raw material warehouse at the temperature of 2 ℃ for standing for 10 hours;

(4) cooking and forming: molding the evenly pulped meat blocks by using a non-stick mold, and adjusting the quantity of fillers in each plate according to the size of the mold, wherein the thickness of the cooked and cooled meat blocks is 1.3cm, and the width of the cooked and cooled meat blocks is 1.5 cm; when the plate is smeared, the thickness is uniform, and two surfaces are flattened to ensure that no big air hole exists; (when smearing the dish, if the pea protein which is not dispersed is in a dough shape, the pea protein should be evenly smeared by hand, and the protein and the meat are evenly distributed without large-area protein agglomeration after smearing the dish); ) Preheating the steam box in advance, wherein the parameters are as follows: steaming at 60 deg.C for 15min, steaming at 90 deg.C for 10min, and steaming to central temperature of above 72 deg.C;

(5) high-temperature sterilization: vacuum packaging the phosphate-free animal and plant double-protein chicken breast protein stick product, and then putting the vacuum-packaged protein stick into a sterilization kettle for sterilization at the temperature of 118 ℃ for 20 min;

(6) and (3) cooling: and (3) putting the sterilized product into cold water for cleaning, and then scrubbing and/or drying the water on the surface of the vacuum packaging bag.

Example 2

Components	Parts by weight
		Chicken breast	65 portions of
Pea protein	10 portions of
		Oat rice	6 portions of
Chia seed	1 part of
		TG enzyme	0.12 portion
Compound seasoning 1	0.7 portion of
		Compound seasoning 2	2 portions of
Water (W)	15.18 parts

The compound seasoning I comprises the following components in percentage by mass: 36% of prune powder, 27% of lemon powder, 28% of apple powder, 5% of granulated sugar and 4% of edible salt; the second compound seasoning comprises 36% of edible salt, 20% of white granulated sugar, 20% of powdered soy sauce, 16% of monosodium glutamate and 8% of mushroom powder by mass percentage.

(1) pretreatment of raw materials:

steaming oat with water in advance, wherein the weight of the cooked oat is about 2 times of that of the dry oat; steaming, spreading and rapidly cooling to 25 ℃;

(4) cooking and forming: molding the evenly pulped meat blocks by using a non-stick mold, and adjusting the quantity of fillers in each plate according to the size of the mold, wherein the thickness of the cooked and cooled meat blocks is 1.3cm, and the width of the cooked and cooled meat blocks is 1.5 cm; when the plate is smeared, the thickness is uniform, and two surfaces are flattened to ensure that no big air hole exists; (when smearing the dish, if the non-dispersed rounded pea protein exists, the dish should be smeared evenly by hand, the protein and meat are required to be evenly distributed after smearing the dish, and no large-area protein agglomeration exists); ) Preheating the steam box in advance, wherein the parameters are as follows: steaming at 60 deg.C for 15min, steaming at 90 deg.C for 10min, and steaming to central temperature of above 72 deg.C;

Example 3

Components	Parts by weight
		Chicken breast	72 portions of
Pea protein	7 portions of
		Oat rice	4 portions of
Chia seed	0.4 portion of
		TG enzyme	0.25 part
Compound seasoning 1	1 part of
		Compound seasoning 2	2 portions of
Water (W)	13.35 parts of

The compound seasoning I comprises the following components in percentage by mass: 40% of prune powder, 24% of lemon powder, 25% of apple powder, 4% of granulated sugar and 5% of edible salt; the second compound seasoning comprises 35% of edible salt, 21% of white granulated sugar, 18% of powdered soy sauce, 16% of monosodium glutamate and 10% of mushroom powder by mass percentage.

(1) pretreatment of raw materials:

(4) cooking and forming: molding the evenly pulped meat blocks by using a non-stick mold, and adjusting the quantity of fillers in each plate according to the size of the mold, wherein the thickness of the cooked and cooled meat blocks is 1.3cm, and the width of the cooked and cooled meat blocks is 1.5 cm; when the plate is smeared, the thickness is uniform, and two surfaces are flattened to ensure that no big air hole exists; (when smearing the dish, if the pea protein which is not dispersed is in a dough shape, the pea protein should be evenly smeared by hand, and the protein and the meat are evenly distributed without large-area protein agglomeration after smearing the dish); ) Preheating a steam box in advance, wherein parameters of one section are as follows: steaming at 60 deg.C for 15min, steaming at 90 deg.C for 10min, and steaming to central temperature of above 72 deg.C;

Example 4

The compound seasoning I comprises the following components in percentage by mass: 38% of prune powder, 25% of lemon powder, 27% of apple powder, 6% of granulated sugar and 4% of edible salt; the second compound seasoning comprises 36% of edible salt, 20% of white granulated sugar, 20% of powdered soy sauce, 16% of monosodium glutamate and 8% of mushroom powder by mass percentage.

The preparation method of the phosphate-free animal and plant double-protein chicken breast protein bar product is the same as that of example 1.

Example 5

The present embodiment provides a phosphate-free animal and plant double-protein chicken breast protein bar product, which is different from embodiment 1 only in that the first compound seasoning comprises the following components by mass: 25% of prune powder, 40% of lemon powder, 25% of apple powder, 6% of granulated sugar and 4% of edible salt.

Example 6

The present embodiment provides a phosphate-free animal and plant double-protein chicken breast protein bar product, which is different from embodiment 1 only in that the first compound seasoning comprises the following components by mass: 54% of prune powder, 18% of lemon powder, 18% of apple powder, 6% of granulated sugar and 4% of edible salt.

Example 7

The present example provides a phosphate-free animal and plant double-protein chicken breast protein bar product, which is different from example 1 only in that prune powder is not added in the first compound seasoning, the content of lemon powder is increased to 45%, and the content of apple powder is increased to 45%.

Example 8

The present example provides a phosphate-free animal and plant double-protein chicken breast protein stick product, which is different from example 1 only in that no lemon powder is added to the first compound seasoning, the prune powder content is increased to 45%, and the apple powder content is increased to 45%.

Example 9

This example provides a phosphate-free animal and plant double-protein chicken breast protein stick product, which is different from example 1 only in that apple powder is not added in the first compound seasoning, the content of prune powder is increased to 45%, and the content of lemon powder is increased to 45%.

Comparative example 1

This comparative example provides a protein bar product which differs from example 1 only in that pea protein is replaced by equal mass of soy protein.

Comparative example 2

This comparative example provides a protein bar product which differs from example 1 only in that, without the addition of pea protein, the chicken breast content was increased to 74 parts, the oat rice content was increased to 8 parts, and the chia seed content was increased to 3.5 parts.

Comparative example 3

This comparative example provides a protein bar product, differing from example 1 only in that oat rice was replaced with equal quality buckwheat rice.

Comparative example 4

This comparative example provides a protein bar product which differs from example 1 only in that oat rice was not added, the chicken breast content was increased to 72 parts, the pea protein content was increased to 10 parts, and the chia seed content was increased to 1.5 parts.

Comparative example 5

This comparative example provides a protein bar product which differs from example 1 only in that the oat kernel content was increased to 5.5 parts without the addition of chia seeds.

Comparative example 6

This comparative example provides a protein rod product, differing from example 1 only in that TG enzyme was replaced with papain of equal quality.

Comparative example 7

This comparative example provides a protein bar product, which differs from example 1 only in that, without addition of TG enzyme, the content of the complex seasoning was increased to 1 part.

Comparative example 8

This comparative example provides a protein bar product, which differs from example 1 only in that the first compound seasoning is not added and the TG enzyme content is increased to 1 part.

Test example 1

Texture detection

Test samples: the phosphate-free animal and plant double-protein chicken breast protein bar products of the above examples 1-9 and the protein bar products prepared in the comparative examples 1-8;

and (4) testing standard: the physical property instrument is used for physically monitoring the quality of the food, and the physical property instrument can represent various properties of the product by using data from the point of view of mathematical statistics, wherein hardness, elasticity, chewiness and shearing force are main indexes for reflecting the quality of the meat product;

the test method comprises the following steps: measuring the height, hardness, brittleness, viscosity, chewing type, adhesiveness, elasticity, cohesiveness and recoverability of phosphate-free animal and plant double-protein chicken breast protein bar products on a texture analyzer (Shanghai PaoshenTATOUCH),

cutting the vacuum-packaged meat to be detected into meat strips with the size of 3cm multiplied by 1cm along the muscle fiber direction by using a scalpel and a ruler, sampling 5 parts, shearing along the direction vertical to the muscle fiber by using a jaw probe connected with a Shanghai Baosheng TATOUCH type texture analyzer, measuring a shear force change curve, recording the maximum shear force, and measuring 5 times to obtain an average value; the measurement parameters of the shear force were set as: the speed before measurement is 10mm/s, the speed after measurement is 2 mm/s, the speed after measurement is 10mm/s, and the interval time is as follows: 5s, target mode: deformation (unit,%): a target resin 70; contact point type: pressure (unit: gf); a contact point value of 50;

the specific test results are shown in table 1:

TABLE 1

As can be seen from the test data in Table 1, the phosphate-free animal and plant double-protein chicken breast protein bar product can well maintain the taste and the structure of chicken breast protein fibers, has fine and natural meat quality and good forming property, ensures the edible taste, improves the elasticity, the brittleness and the tenderness, and adds the chewing taste.

Test example 2

Water content test

the test method comprises the following steps: and (3) determination of moisture content: the moisture content of each sample was determined according to GB5009.3-2016 (first method), repeated 5 times, and averaged;

the specific test results are shown in table 2:

TABLE 2

Sample (I)	Moisture content (g/100g)
		Example 1	69.4
Example 2	69.0
		Example 3	69.2
Example 4	66.8
		Example 5	64.5
Example 6	63.2
		Example 7	53.6
Example 8	54.5
		Example 9	56.3
Comparative example 1	52.1
		Comparative example 2	50.6
Comparative example 3	53.6
		Comparative example 4	53.3
Comparative example 5	50.3
		Comparative example 6	48.2
Comparative example 7	49.3
		Comparative example 8	36.9

As shown in the test data in Table 2, the water content of the phosphate-free animal and plant double-protein chicken breast protein bar product can reach more than 53g/100g, and the phosphate-free animal and plant double-protein chicken breast protein bar product serving as the most preferable embodiment of the invention can even reach more than 69g/100 g. Fully shows that the phosphate-free animal and plant double-protein chicken breast protein bar product can further improve the spatial structure strength of protein and has excellent protein water retention function.

Test example 3

Amino acid content test

Test samples: selecting a high-quality scheme (the chicken breast protein sticks provided by examples 1-3) according to the test example 1 and the test example 2 to carry out amino acid content test; the test method comprises the following steps: reference is made to GB 5009.124-2016;

the specific test results are shown in table 3:

TABLE 3

As can be seen from the test data in Table 3, the phosphate-free animal and plant double-protein chicken breast protein stick product of the invention has the aspartic acid content of more than 2.10g/100g, the threonine content of more than 0.9g/100g, the serine content of more than 0.9g/100g, the glutamic acid content of more than 3.5g/100g, the glycine content of more than 0.8g/100g, the alanine content of more than 1.09g/100g, the valine content of more than 1.04g/100g, the methionine content of more than 0.45g/100g, the isoleucine content of more than 0.95g/100g, the leucine content of more than 1.70g/100g, the tyrosine content of more than 0.7g/100g, the phenylalanine content of more than 0.96g/100g, the lysine content of more than 1.75g/100g, and the histidine content of more than 0.64g/100g, the content of arginine is more than 2g/100g, the content of proline is more than 0.8g/100g, and the total content of 16 amino acids is more than 20.70g/100 g. Therefore, the content of various free amino acids in the phosphate-free animal and plant double-protein chicken breast protein bar product is obviously improved.

Test example 4

Determination of Trans fatty acid content

Test samples: high-quality schemes (chicken breast protein sticks provided by examples 1-3) are screened according to the test example 1 and the test example 2 to carry out the determination of the trans-fatty acid content; the test method comprises the following steps: reference is made to GB 5009.257-2016;

the specific test results are shown in table 4:

TABLE 4

Sample (I)	Unit of	The result of the detection	Limit of quantification
				Example 1	wt％	ND	0.024
Example 2	wt％	ND	0.024
				Example 3	wt％	ND	0.024

Wherein "ND" represents that the presence of trans fatty acids was not detected at this detection limit.

As can be seen from the test data in Table 4, the phosphate-free animal and plant double-protein chicken breast protein bar product prepared by the invention does not need to be added with any additive on the basis of keeping the meat crisp, tender and elastic, and the meat product does not contain any trans-fatty acid.

Test example 5

Determination of preservative content

Test samples: high-quality schemes (chicken breast protein sticks provided by examples 1-3) are screened according to the test example 1 and the test example 2 to carry out preservative content determination; the test methods and test results are shown in table 5 below:

TABLE 5

Wherein "ND" represents that the presence of the corresponding substance was not detected at the detection limit.

As can be seen from the test data in Table 5, the phosphate-free animal and plant double-protein chicken breast protein bar product prepared by the invention can keep the meat crisp, tender and elastic and has high water content without adding any preservative or chelating agent.

Test example 6

Content determination of five nutrients

Test samples: selecting a high-quality scheme (the chicken breast protein sticks provided by examples 1-3) according to the test example 1 and the test example 2 to carry out content measurement on five nutrient substances; the test methods and test results are shown in table 6 below:

TABLE 6

Sample (I)	Detection method	Unit of	Example 1	Example 2	Example 3
						(Energy)	GB/Z21922-2008 addition	kJ/100g	534	540	532
Protein	First method of GB/Z5009.5-2016	g/100g	26.2	26.0	26.5
						Fat	First method of GB/Z5009.5-2016	g/100g	1.3	1.2	1.3
CarbohydrateCompound (I)	GB/Z521922-2008 subtraction method	g/100g	2.4	2.4	2.4
						Sodium salt	GB/Z5009.5-2017 fourth method	mg/100g	466	460	467

As can be seen from the test data in Table 6, the phosphate-free animal and plant double-protein chicken breast protein bar product has the characteristics of low fat, multiple proteins, high protein, low calorie, low cholesterol and high nutrition, delicious and unique taste and the like, does not need to add components such as starch, swelling agent or phosphate, and is healthier.

Test example 7

Sensory evaluation

And (3) testing items: phosphate-free animal and plant double-protein chicken breast protein bar products prepared in the above examples 1 to 9 and comparative examples 1 to 8;

the test method comprises the following steps: and randomly selecting 100 passers to form a sensory evaluation group, and carrying out sensory evaluation on the phosphate-free animal and plant double-protein chicken breast protein bar products prepared in the examples 1-9 and the comparative examples 1-8, wherein the main evaluation indexes comprise appearance, flavor and texture. Strictly prohibiting conversation in the evaluation process, rinsing with clear water after one sample is finished, evaluating the next sample at an interval of 5min, calculating the average value of each group, and filling a rating table;

and (4) testing standard: as shown in table 7 below:

TABLE 7

The specific test results are shown in table 8 below:

TABLE 8

Sample (I)	Appearance of the product	Flavor (I) and flavor (II)	Taste of the product
				Example 1	4.8	4.8	4.9
Example 2	4.6	4.6	4.7
				Example 3	4.7	4.5	4.6
Example 4	4.2	4.4	4.3
				Example 5	4.1	4.2	4.1
Example 6	4.3	4.4	4.1
				Example 7	4.0	4.4	4.3
Example 8	4.2	4.1	4.3
				Example 9	4.0	4.2	4.3
Comparative example 1	3.5	3.2	3.9
				Comparative example 2	3.2	3.1	3.5
Comparative example 3	3.8	2.8	3.4
				Comparative example 4	3.2	3.2	3.5
Comparative example 5	3.6	3.4	3.6
				Comparative example 6	2.8	3.1	2.0
Comparative example 7	3.4	3.6	2.8
				Comparative example 8	2.4	3.0	1.6

The test data in Table 8 show that the finished product of the phosphate-free animal and plant double-protein chicken breast protein bar product is fresh and tender in taste and strong in fragrance, and the three fruit powders are compounded, so that the spatial structure strength of protein can be further improved, the water-retaining property is better, the flexibility and the mouthfeel are increased while the tenderness of chicken is improved, and an unexpected effect is achieved.

Test example 8

Functional testing

Test samples: high-quality schemes (chicken breast protein sticks provided by examples 1-3) are screened out according to the test example 1 and the test example 2 to carry out a functional test;

and (3) testing items:

(1) and (3) weight reduction test:

subject: the BMI is not less than 25, the age is 18-40 years old, 30 men and 30 women. The 60 volunteers were randomly divided into 3 groups.

Subjects were trained for dietary knowledge prior to the experiment and submitted to a 3 day dietary survey. During the period, the daily diet condition of the testee is recorded, the breakfast and the dinner only eat meal replacement nutriments, 35g of the meal replacement nutriments are eaten every time, and the lunch of the testee is kept consistent with that before the experiment. 3 groups were consumed separately with the products provided in examples 1-3 of the present invention.

Before the experiment and after 4 weeks of experiment, the height of the subject is measured by a height meter in the early morning and in the fasting state, and the body shape indexes such as the weight, the body fat rate and the like of the subject are measured by a body composition analyzer (Inbody 720). Weighing in fasting state once every week.

And (4) counting results: all measured data are expressed as mean ± standard deviation (x ± S), and are counted and analyzed using SPSS22.0 software. And (3) testing each index change among the groups by using an independent sample t, and testing each index change in the groups by using a matched sample t.

(3) Satiety test

Subject: the BMI is not less than 25, the age is 18-40 years old, 15 men and 15 women. 30 volunteers were randomly divided into 3 groups, and 3 groups consumed the products provided in examples 1-3 of the present invention as a unique food source for meal replacement. The food is taken 3 times, 30g each time. The food is taken at three time points of 7:00, 12:00 and 17:00 each day. And carrying out satiety scoring record in three time periods, wherein the specific scoring mode is as follows: no hunger was found to be 5 minutes in 4 hours, 4 minutes in 3 hours, 3 minutes in 2 hours, 2 minutes in 1 hour, and 1 minute in satiety.

The specific test results are shown in table 9 below:

TABLE 9

As shown in the test results in Table 9, the chicken breast protein bar can delay the postprandial effect of high amino acid blood, achieve the purposes of enhancing satiety and reducing calorie intake, preferably reduce weight, and has the advantages of good taste, tender meat and delicious taste.

The applicant states that the present invention is illustrated by the above examples, but the present invention is not limited to the above examples, i.e. it does not mean that the present invention must be implemented by the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.

Claims

1. A phosphate-free animal and plant double-protein chicken breast protein bar product is characterized by comprising chicken breast, pea protein, oat rice, chia seed, TG enzyme, a first compound seasoning, a second compound seasoning and water.

2. The phosphate-free animal and plant double-protein chicken breast protein bar product of claim 1, which comprises the following components in parts by weight: 50-90 parts of chicken breast, 1-20 parts of pea protein, 0.5-10 parts of oat rice, 0.05-3 parts of chia seed, 0.05-3 parts of TG enzyme, 0.1-2 parts of compound seasoning I, 0.5-5 parts of compound seasoning II and 5-20 parts of water;

3. The phosphate-free animal and plant double protein chicken breast protein bar product of claim 1 or 2, wherein the compound seasoning comprises fruit powder;

preferably, the fruit powder comprises prune powder, lemon powder and apple powder;

preferably, the first compound seasoning further comprises white granulated sugar and/or edible salt;

4. The phosphate-free animal and plant double protein chicken breast protein bar product of any one of claims 1-3, wherein the second compound flavor comprises a flavoring agent;

preferably, the flavoring agent comprises any one or combination of at least two of edible salt, white granulated sugar, powdered soy sauce, monosodium glutamate or mushroom powder;

5. The method for preparing a phosphate-free animal and plant double protein chicken breast protein bar product according to any one of claims 1-4, wherein the method comprises the steps of:

(2) rolling and kneading in vacuum: mixing the cut chicken breast, cooked oat and powdery solid mixed auxiliary materials, and rolling and kneading to obtain a raw material;

6. The method for preparing the phosphate-free animal and plant double-protein chicken breast protein bar product according to claim 5, wherein in the step (1), the specific operation of cutting chicken breast into pieces is as follows: cutting chicken breast without grease, residual hard bones and foreign matters into 5-8g small pieces;

preferably, in the step (1), the concrete operation of steaming the oat rice is as follows: soaking dry oat rice in water, steaming, and controlling the weight of cooked oat to be 1.5-2.5 times of the weight of the dry oat rice; after steaming, the oat needs to be cooked, spread thin and cooled to 20-30 ℃;

preferably, the powdery solid mixed auxiliary materials are respectively sieved by 4-6 meshes before mixing.

7. The method for preparing the phosphate-free animal and plant double-protein chicken breast protein bar product according to claim 5 or 6, wherein in the step (2), the mixing operation is as follows: after the diced chicken breast is put in, the cooked oat and the powdery solid mixed auxiliary material are added while rolling and kneading;

preferably, in the step (2), the specific parameters of the tumbling are as follows: the vacuum degree is-0.09 to-0.07 Mpa, the rotating speed is 5 to 10r/min, and the time is 20 to 40 min.

8. The method for preparing a phosphate-free animal and plant double-protein chicken breast protein bar product according to any one of claims 5-7, wherein in the step (3), the standing temperature is 0-4 ℃, and the standing time is 8-12 h.

9. The method for preparing a phosphate-free animal and plant double protein chicken breast protein bar product according to any one of claims 5-8, wherein in step (4), the phosphate-free animal and plant double protein chicken breast protein bar product has a thickness of 1.2-1.4cm and a width of 1.4-1.6 cm;

preferably, in the step (4), the steaming adopts two-stage steaming: steaming at 55-65 deg.C for 10-20 min; the parameters of the two-stage steaming are steaming at 85-95 ℃ for 5-10min until the central temperature of the product is above 72 ℃.

10. The method for preparing the phosphate-free animal and plant double-protein chicken breast protein bar product according to any one of claims 5 to 9, wherein the method further comprises the following step (5) of high-temperature sterilization after the step (4): vacuum packaging the phosphate-free animal and plant double-protein chicken breast protein stick product, and then putting the packaged product into a sterilization kettle for sterilization;

preferably, in the step (5), the temperature of the high-temperature sterilization is 115-120 ℃, and the time of the high-temperature sterilization is 15-25 min;