CN114847398A

CN114847398A - Preparation method of plant-based meat substitute and plant-based meat substitute

Info

Publication number: CN114847398A
Application number: CN202210404471.3A
Authority: CN
Inventors: 覃先武; 张彦; 沈硕; 李沛; 李库; 郭辉; 向飞; 刘雪姣
Original assignee: Angel Yeast Co Ltd
Current assignee: Angel Yeast Co Ltd
Priority date: 2022-04-18
Filing date: 2022-04-18
Publication date: 2022-08-05

Abstract

The invention provides a preparation method of a plant-based meat substitute and the plant-based meat substitute. Wherein, the preparation method of the plant-based meat substitute comprises the following steps: a) mixing yeast protein, vegetable protein and polysaccharide to prepare a protein mixture; b) adding one or more of vegetable oil, water and flavoring agent into the protein mixture, and flavoring for the first time to obtain milky semi-solid solution; c) extruding the milky semi-solid solution to obtain vegetable-based vegetarian meat; d) and rehydrating or reforming the shape of the plant-based vegetarian meat, and seasoning for the second time to prepare the plant-based meat substitute. Can solve the problem of poor taste of the existing vegetable-based meat substitute, and is suitable for the technical field of development and application of yeast protein and polysaccharide products.

Description

Preparation method of plant-based meat substitute and plant-based meat substitute

Technical Field

The invention relates to the technical field of development and application of yeast protein and polysaccharide products, and particularly relates to a preparation method of a plant-based meat substitute and the plant-based meat substitute.

Background

Meat products are popular with consumers, but the animal breeding resources are consumed, the environment is polluted, the meat raw materials are expensive and high in cost, so that the production is limited to a certain extent, and meanwhile, animal-derived meat products contain high cholesterol, and people can suffer from various obesity diseases such as arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease and the like due to excessive eating.

In recent years, there has been an increasing search for plant-based proteins as alternative protein sources to traditional animal foods in asia and other parts of the world. This can be an increasing and limited natural resource of the world population, leading to the production of animal derived proteins becoming an increasingly unsustainable solution. In addition, in the process of breeding animals, resource consumption and environmental pollution are large, the cost of meat raw materials is high, price fluctuation is large, so that the production of animal products is limited to a certain extent, meanwhile, animal meat products contain high cholesterol, people are prone to suffering from various health problems, and animal source protein substitutes become a focus of attention in the field of food safety. Therefore, it is considered to be an effective solution to develop a vegetable-based meat substitute (a vegetable-based vegetarian meat product that can simulate the appearance, flavor and fiber texture of animal meat, i.e., vegetarian meat) by compounding different vegetable proteins to achieve diversification of food types and complete nutrition.

Compared with animal raw materials, the plant raw materials are easier to obtain, and with the intensive research on plant proteins, people find that unsaturated fatty acids contained in the plant proteins are beneficial to human bodies and can clear away cholesterol accumulated in blood vessels, and vegetarians are increased gradually, so that the development and application of vegetarian meat products are urgently needed to be solved.

Major sources of protein currently replacing meat include pea, soy, wheat and fungal proteins. Because the distribution and the composition of amino acid of different source proteins are obviously different, the protein comprises trace elements, vitamins and the like. The yeast protein is taken as a high-quality protein source, has the advantages of no cholesterol, high B-group vitamin content, high digestion utilization rate and the like, and is considered as a high-quality protein. By using the extrusion and expansion technology and the compounding technology, the polysaccharide and the protein are mixed, and the meat flavor and the tissue fiber feeling similar to those of real meat can be generated.

Chinese patent application CN112006153A discloses a method for preparing vegetarian meat by using soybean protein concentrate and wheat protein, which is characterized in that: (1) defatting pulverized semen glycines powder with n-hexane for 3 times, mixing with water, adjusting pH, stirring, leaching, and centrifuging to increase soybean protein yield. Dissolving the curd, adjusting the pH value, and drying in vacuum to obtain powdered soybean protein concentrate. (2) Adding alkaline solution into wheat bran, and separating to obtain insoluble wheat protein by stirring, centrifugal separation, pH value adjustment, stirring and leaching. (3) Uniformly mixing the soybean protein concentrate powder and the wheat protein, adding ingredients such as vegetable oil, salt and the like, uniformly mixing again, and stirring and extruding to obtain the soybean and wheat protein vegetarian meat. (4) Frying the obtained vegetarian meat.

Chinese patent application CN111838401A discloses a preparation method of high-humidity extruded artificial chicken cubes. The invention takes soybean and wheat gluten as raw materials, and after the raw materials are mixed according to different proportions, the raw materials are extruded under high humidity. According to the invention, through adjusting the mixing ratio of the raw materials, the preparation parameters in the high-humidity extrusion process and the like, the interaction between protein molecules is promoted, the flavor sense of the product is improved, the hardness, the chewiness and the elasticity of the product are improved, and the product has the flavor characteristic similar to chicken.

However, in the preparation of the vegetable-based meat substitute, the problem that the vegetable-based meat substitute has beany flavor is easily caused due to the large amount of soybean protein, and needs to be solved.

Disclosure of Invention

The invention mainly aims to provide a preparation method of a plant-based meat substitute and the plant-based meat substitute, so as to solve the problem of poor taste of the existing plant-based meat substitute.

In order to achieve the above object, according to one aspect of the present invention, there is provided a method for preparing a plant-based meat substitute, the method comprising: a) mixing yeast protein, vegetable protein and polysaccharide to prepare a protein mixture; b) adding one or more of vegetable oil, water and flavoring agent into the protein mixture, and flavoring for the first time to obtain milky semi-solid solution; c) extruding the milky semi-solid solution to obtain vegetable-based vegetarian meat; d) and carrying out rehydration or shape transformation on the vegetable-based vegetarian meat, and carrying out secondary seasoning to prepare the vegetable-based meat substitute.

Further, the protein mixture comprises 30-70 parts of yeast protein, 15-30 parts of vegetable protein and 4-25 parts of polysaccharide; preferably, the vegetable protein comprises one or more of soy protein, pea protein or wheat protein; preferably, the vegetable protein comprises 5-15 parts of soybean protein, 5-15 parts of pea protein and 5-15 parts of wheat protein; preferably, the polysaccharide comprises a microbial polysaccharide and/or a plant polysaccharide; preferably, the microbial polysaccharides include yeast glucan and/or yeast mannan; preferably, the plant polysaccharide comprises one or more of konjac gum, guar gum, carrageenan, xanthan gum, curdlan or methyl cellulose.

Further, b) adding 50-60 parts of water, 10-15 parts of vegetable oil and 1-3 parts of seasoning into the milky semi-solid solution.

Further, the extrusion includes dry extrusion or wet extrusion; preferably, the extrusion is performed using an extrusion-bulking machine.

Further, the dry extrusion temperature of the dry extrusion is 150-195 ℃; preferably, the dry-extruded moisture content of the dry extrusion is 25 wt% to 35 wt%; preferably, the vegetable-based vegetarian meat is prepared by dry extrusion, and after the dry vegetable-based vegetarian meat is obtained, the dry vegetable-based vegetarian meat is rehydrated, seasoned for the second time and sterilized to obtain the vegetable-based meat substitute.

Further, the wet extrusion temperature of the wet extrusion is 130-160 ℃; preferably, the wet-extruded moisture content of the wet extrusion is 45 wt% to 55 wt%.

Further, preparing the plant-based vegetarian meat by wet extrusion, and after obtaining the wet plant-based vegetarian meat, sequentially cutting, seasoning for the second time and sterilizing the wet plant-based vegetarian meat to obtain a plant-based meat substitute; preferably, the sterilization comprises a quick-freeze sterilization.

Further, the seasoning comprises yeast extract; preferably, the flavouring used for the second flavouring comprises yeast extract.

In order to achieve the above objects, according to two aspects of the present invention, there is provided a plant-based meat substitute prepared by the above preparation method.

Furthermore, in the plant-based meat substitute prepared by dry extrusion, the protein content is 50-60 wt%, and the water content is 25-35 wt%; preferably, the vegetable-based meat substitute prepared by wet extrusion has a protein content of 30-40 wt% and a moisture content of 45-55 wt%.

By applying the technical scheme of the invention, the yeast protein and the polysaccharide are used as raw materials for preparing the vegetable-based meat substitute, so that the protein source of the vegetable-based vegetarian meat can be expanded, and the problem of beany flavor caused by using a large amount of soybean protein is solved.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:

FIG. 1 shows a picture of dry-pressed vegetable-based vegetarian meat according to example 1 of the present invention;

FIG. 2 shows a picture of a wet-pressed vegetable-based vegetarian meat according to example 1 of the present invention;

FIG. 3 shows a picture of a dry-extruded vegetable-based meat substitute prepared according to example 1 of the present invention;

figure 4 shows a picture of a wet-pressed prepared plant-based meat substitute according to example 1 of the present invention.

Detailed Description

It should be noted that, in the present application, the embodiments and features of the embodiments may be combined with each other without conflict. The present invention will be described in detail with reference to examples.

As mentioned in the background, the major sources of protein currently replacing meat include pea, soy, wheat and fungal proteins. Because the distribution and the composition of amino acid of different source proteins are obviously different, the protein comprises trace elements, vitamins and the like. However, the prepared vegetable-based meat substitute is easy to have beany flavor due to the large use of soybean protein, and the taste of the product is influenced.

Therefore, in the application, the inventor tries to prepare the vegetable-based vegetarian meat by mixing the yeast protein with a plurality of proteins and polysaccharides, and simultaneously utilizes the advantages of balanced amino acids, high content of B vitamins, high digestion and utilization rate and the like of the yeast protein to ensure that the fiber feeling, hardness, chewiness and elasticity of the vegetable-based vegetarian meat are high in similarity with those of animal meat-derived products by dry and high-humidity extrusion technologies. On the basis, a series of protection schemes of the application are provided.

In a first exemplary embodiment of the present application, there is provided a method for preparing a plant-based meat substitute, the method comprising: a) mixing yeast protein, vegetable protein and polysaccharide to prepare a protein mixture; b) adding one or more of vegetable oil, water and flavoring agent into the protein mixture, and flavoring for the first time to obtain milky semi-solid solution; c) extruding the milky semi-solid solution to obtain vegetable-based vegetarian meat; d) and (3) rehydrating and/or reforming the shape of the plant-based vegetarian meat, and performing secondary seasoning to prepare the plant-based meat substitute.

By utilizing the preparation method, the yeast protein, the vegetable protein and the polysaccharide are used as raw materials to prepare the protein mixture, and through the matching, the problem of fishy smell caused by using a large amount of vegetable protein such as soybean protein can be avoided, the taste of the final product can be improved, the fibrous feeling, hardness, chewing feeling and elasticity of the vegetable base can be better formed, and meanwhile, the product can be endowed with a better digestible protein source and more comprehensive nutrition matching. The raw materials are mixed uniformly at the beginning of preparation, so that the final vegetable-based meat substitute has uniform mouthfeel, and the problems of nonuniform mouthfeel, layering, caking and the like caused by focusing of certain components are avoided.

After fully mixing to obtain a protein mixture, adding auxiliary materials such as vegetable oil, water, seasonings and the like into the protein mixture for primary seasoning. The auxiliary materials and the protein mixture can be fully mixed, the modulated flavor is provided in the final plant-based meat substitute product, the taste of different batches of products is convenient to ensure to be the same as that of each part of the same batch of products, the standardization of the taste is facilitated, and the eating experience of consumers can be increased.

And (3) after the milky semi-solid solution is obtained by first seasoning, extruding to obtain the primary product vegetable-based vegetarian meat. By using the extrusion method and heating while extruding, the protein and the polysaccharide in the milky semi-solid solution can be extruded into a whole, so that the protein in the raw materials is denatured to reach the edible standard. The integration of heating and forming in one process can reduce the time and cost required for production. The vegetable-based vegetarian meat obtained after extrusion is convenient for subsequent reprocessing, and also has proper hardness, elasticity and mouthfeel similar to meat.

After the plant-based vegetarian meat is obtained, the mouthfeel and the eating experience of the product are further improved by utilizing the processes of rehydration, shape transformation and the like, the product is seasoned for the second time, and the color and luster of the product are endowed while seasoning, so that the prepared plant-based meat substitute has the flavor and the visual effect similar to meat, and the eating experience of consumers is improved.

Yeast protein is a novel protein, and has not been used as a protein material for producing vegetable meat (vegetarian meat) in the prior art. In the prior art, the protein for preparing vegetable meat is limited to vegetable protein such as soybean, pea and the like. Meanwhile, the vegetable protein for preparing vegetable meat (vegetarian meat) has the problems of beany flavor, insufficient meat flavor and the like. The yeast protein is used as a novel protein, and the beany flavor can be fundamentally removed by using the yeast protein, and the effect of enhancing the meat flavor is achieved.

In a preferred embodiment, the protein mixture comprises 30-70 parts yeast protein, 15-30 parts vegetable protein and 4-25 parts polysaccharide; preferably, the vegetable protein comprises one or more of soy protein, pea protein or wheat protein; preferably, the vegetable protein comprises 5-15 parts of soybean protein, 5-15 parts of pea protein and 5-15 parts of wheat protein; preferably, the polysaccharide comprises a microbial polysaccharide and/or a plant polysaccharide; preferably, the microbial polysaccharides include yeast glucan and/or yeast mannan; preferably, the plant polysaccharide comprises one or more of konjac gum, guar gum, carrageenan, xanthan gum, curdlan or methyl cellulose.

By utilizing the components and the formula, various vegetable proteins and polysaccharides are preferably selected, and are combined with each other in a proper proportion, so that the mouthfeel of meat can be restored to the maximum extent. And the content of vegetable protein such as soybean protein is controlled, the beany flavor is prevented from being generated, and the flavor of the vegetable-based meat substitute is influenced. The combination of protein, especially yeast protein, and polysaccharide, and the combination of compounding technology and extrusion technology, the polysaccharide and protein are mixed in proper proportion, so as to produce meat flavor and tissue fiber feeling similar to that of real meat, and ensure balanced nutrition.

In a preferred embodiment, b) comprises adding 50-60 parts of water, 10-15 parts of vegetable oil and 1-3 parts of flavoring to the milky semi-solid solution.

Through exploration, the obtained adding proportion of the water and the vegetable oil is beneficial to the realization of a subsequent extrusion process, and the influence on the taste of the protein after denaturation due to extrusion and heating is prevented. 1-3 parts of seasoning is used, so that the product can obtain the flavor suitable for eating to the maximum extent.

In a preferred embodiment, the extrusion comprises dry extrusion or wet extrusion; preferably, the extrusion is performed using an extrusion-bulking machine.

Is beneficial to dry extrusion or wet extrusion, and can realize the preparation of the plant-based meat substitute with different water content, hardness and taste. Furthermore, by using the extrusion puffing machine, protein denaturation, product curing and volume expansion can be realized in a single device and process, so that products with more mouthfeel can be obtained, and the variety and mouthfeel of the plant-based meat substitute can be enriched.

In a preferred embodiment, the dry extrusion temperature of the dry extrusion is 150-195 ℃; preferably, the dry-extruded moisture content of the dry extrusion is 25 wt% to 35 wt%; preferably, the vegetable-based vegetarian meat is prepared by dry extrusion, and after the dry vegetable-based vegetarian meat is obtained, the dry vegetable-based vegetarian meat is rehydrated, seasoned for the second time and sterilized to obtain the vegetable-based meat substitute.

In a preferred embodiment, the wet extrusion temperature of the wet extrusion is 130-160 ℃; preferably, the wet-extruded moisture content of the wet extrusion is 45 wt% to 55 wt%.

In the present application, a new recipe of the vegetable-based meat substitute is selected, and accordingly, the above-mentioned co-extrusion technology (dry extrusion, wet extrusion technology) using various proteins is also developed, and as to which method is selected for extrusion, and various extrusion technical parameters, a lot of experimental investigations are carried out on the above-mentioned extrusion method and parameters to obtain the optimum process parameters.

In a preferred embodiment, the vegetable-based vegetarian meat is prepared by wet extrusion, and after the wet vegetable-based vegetarian meat is obtained, the wet vegetable-based vegetarian meat is sequentially cut, seasoned and sterilized for the second time to obtain a vegetable-based meat substitute; preferably, the sterilization comprises a quick-freeze sterilization.

Through a large amount of process optimization, the process parameters of the dry extrusion and the wet extrusion are obtained. By utilizing the extrusion process parameters, the optimal taste and flavor can be realized for the raw material proportion disclosed in the preparation method. Because the temperature of the dry extrusion is higher and the removal rate of water is higher, the product is rehydrated after the dry extrusion, and the product can obtain a wet mouthfeel and proper hardness again. The second seasoning can increase the flavor and color of the product. After the seasoning is finished, the product is sterilized, preferably by a quick-freezing sterilization process, so that the flavor of the product is not damaged, the taste of the raw materials and the seasoning is prevented from being changed under the action of high temperature, and the nutritive value of the product can be ensured to the greatest extent.

In a preferred embodiment, the flavouring comprises yeast extract.

In a preferred embodiment, the flavouring used for the second flavouring comprises yeast extract.

The Yeast Extract (YE) is a product obtained by taking food yeast as a main raw material and carrying out enzymolysis and autolysis under the combined action of enzyme of the yeast or added food-grade enzyme, is rich in amino acid, polypeptide and other components, is easy to control quality and flavor, and belongs to food ingredients. The yeast extract has high safety and nutritive value, belongs to a seasoning without meat source, improves the flavor of the product and is more toward meat, and is also suitable for preparing products with special requirements such as vegetarian food, halal food and the like. The yeast extract comprises a meat-free yeast extract, and the meat flavor is enhanced by carrying out Maillard reaction on the yeast extract.

In a second exemplary embodiment of the present application, a plant-based meat substitute prepared by the above-described preparation method is provided.

In a preferred embodiment, the vegetable-based meat substitute prepared by dry extrusion has a protein content of 50-60 wt% and a moisture content of 25-35 wt%; preferably, the vegetable-based meat substitute prepared by wet extrusion has a protein content of 30-40 wt% and a water content of 45-55 wt%.

In the application, the inventor researches a plurality of factors such as preparation process, process parameters, raw material ratio and the like by utilizing a large amount of research and exploration, and researches the preparation method and the prepared product, namely the plant-based vegetarian meat and the plant-based meat substitute. By utilizing the formula and the preparation method, the product with proper mouthfeel and taste can be prepared.

The advantageous effects of the present application will be explained in further detail below with reference to specific examples.

Example 1

1. 70 parts of yeast protein, 10 parts of soybean protein, 8 parts of pea protein, 8 parts of wheat protein and 4 parts of polysaccharide are uniformly mixed according to a certain proportion.

2. Wherein the polysaccharide comprises microbial polysaccharide (yeast dextran, yeast mannan polysaccharide, and plant polysaccharide (konjac glucomannan, guar gum, carrageenan, xanthan gum, methylcellulose, curdlan).

3. Adding 55 parts of water, 15 parts of vegetable oil and 3 parts of seasoning into the uniformly mixed materials, and stirring uniformly to form a milky semi-solid solution.

4. The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion puffing machine comprises dry extrusion and wet extrusion, and the dry extrusion process parameters (the water content in the extrusion process is controlled at 35% and the temperature in the extrusion process is controlled at 190 ℃) are adopted to obtain the plant-based vegetarian meat prepared by dry extrusion (see figure 1). Wet extrusion process parameters (the water content during extrusion is controlled at 50% and the temperature during extrusion is controlled at 135 ℃), to obtain the vegetable-based vegetarian meat prepared by wet extrusion (see fig. 2).

5. The finished product of the plant-based meat substitute (see figure 3) is obtained by rehydrating, secondarily flavoring and sterilizing the plant-based vegetarian meat prepared by dry extrusion, and the finished product of the plant-based meat substitute (see figure 4) is obtained by secondarily flavoring and sterilizing (quick freezing) the plant-based vegetarian meat with high humidity extrusion index by cutting into cubes, sheets and blocks.

6. In both seasoning and secondary seasoning, a yeast extract without a meat source is used to improve meat flavor and meat taste.

Sensory conclusions for dry, extruded vegetable-based meat substitutes: good fiber feeling, hardness, chewiness, elasticity, meat taste, and no beany flavor.

Example 2

1. 50 parts of yeast protein, 10 parts of soybean protein, 10 parts of pea protein, 5 parts of wheat protein and 25 parts of polysaccharide are uniformly mixed according to a certain proportion.

2. Wherein the polysaccharide comprises microbial polysaccharide (yeast dextran, yeast mannan polysaccharide), and plant polysaccharide (konjac glucomannan, guar gum, carrageenan, xanthan gum, methylcellulose, curdlan).

3. Adding 60 parts of water, 10 parts of vegetable oil and 2 parts of seasoning into the uniformly mixed materials, and stirring uniformly to form a milky semi-solid solution.

4. The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion bulking machine comprises dry extrusion and wet extrusion, wherein the dry extrusion process parameters (the water content in the extrusion process is controlled at 30 percent, and the temperature in the extrusion process is controlled at 195 ℃) and the wet extrusion process parameters (the water content in the extrusion process is controlled at 55 percent, and the temperature in the extrusion process is controlled at 130 ℃).

5. The finished product of the plant-based meat substitute is obtained by rehydrating, secondarily flavoring and sterilizing the plant-based vegetarian meat prepared by dry extrusion, and the finished product of the plant-based meat substitute is obtained by secondarily flavoring and sterilizing (quick-freezing) the plant-based vegetarian meat with high humidity extrusion index by cutting to obtain a diced, flaky or blocky vegetable-based vegetarian meat.

6. In both seasoning and secondary seasoning, the meat flavor and meat taste are improved by using yeast extract without meat source.

Sensory conclusions for dry, extruded vegetable-based meat substitutes: good fiber feeling, hard hardness, good chewing feeling, no beany flavor, and good meat taste.

Example 3

1. 60 parts of yeast protein, 5 parts of soybean protein, 5 parts of pea protein, 5 parts of wheat protein and 25 parts of polysaccharide are uniformly mixed according to a certain proportion.

3. Adding 50 parts of water, 10 parts of vegetable oil and 2 parts of seasoning into the uniformly mixed materials, and stirring uniformly to form a milky semi-solid solution.

4. The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion bulking machine comprises dry extrusion and wet extrusion, wherein the dry extrusion process parameters (the water content in the extrusion process is controlled at 25 percent, and the temperature in the extrusion process is controlled at 150 ℃) and the wet extrusion process parameters (the water content in the extrusion process is controlled at 45 percent, and the temperature in the extrusion process is controlled at 160 ℃).

5. The finished product of the plant-based meat substitute is obtained by rehydrating, secondarily flavoring and sterilizing the plant-based vegetarian meat prepared by dry extrusion, and the finished product of the plant-based meat substitute is obtained by cutting the plant-based vegetarian meat with wet extrusion indexes to obtain (in a shape of a cube, a sheet or a block) and secondarily flavoring and sterilizing (quick-freezing).

Sensory conclusions for dry, extruded vegetable-based meat substitutes: better fiber feeling, softness, good toughness, thick meat flavor and weak beany flavor.

Example 4

1. 40 parts of yeast protein, 10 parts of soybean protein, 10 parts of pea protein, 15 parts of wheat protein and 25 parts of polysaccharide are uniformly mixed according to a certain proportion.

Sensory conclusions for dry, extruded vegetable-based meat substitutes: the soybean milk has good fiber feeling, moderate hardness, chewiness and elasticity, thick meat flavor and weak beany flavor.

Example 5

1. 30 parts of yeast protein, 15 parts of soybean protein, 15 parts of pea protein, 15 parts of wheat protein and 25 parts of polysaccharide are uniformly mixed according to a certain proportion.

4. The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion bulking machine comprises dry extrusion and wet extrusion, wherein the dry extrusion process parameters (the water content in the extrusion process is controlled at 25 percent, and the temperature in the extrusion process is controlled at 150 ℃) and the wet extrusion process parameters (the water content in the extrusion process is controlled at 45 percent, and the temperature in the extrusion process is controlled at 130 ℃).

Sensory conclusions for dry, extruded vegetable-based meat substitutes: the soybean milk has good fiber feeling, moderate hardness, chewiness and elasticity, thick meat flavor and light beany flavor.

Comparative example 1

The formulation is given in Table 1 below.

TABLE 1

Wherein the polysaccharide comprises microbial polysaccharide (yeast dextran, yeast mannan polysaccharide), and plant polysaccharide (konjac glucomannan, guar gum, carrageenan, xanthan gum, methylcellulose, curdlan).

Adding 55 parts of water, 15 parts of vegetable oil and 3 parts of seasoning into the uniformly mixed materials, and stirring uniformly to form a milky semi-solid solution.

The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion puffing machine comprises dry extrusion and wet extrusion, and the plant-based vegetarian meat prepared by dry extrusion is obtained by dry extrusion process parameters (the water content in the extrusion process is controlled at 25 percent and the temperature in the extrusion process is controlled at 190 ℃). And (3) controlling the wet extrusion process parameters (controlling the water content at 50% in the extrusion process and controlling the temperature at 135 ℃ in the extrusion process), and obtaining the vegetable-based vegetarian meat prepared by wet extrusion.

The finished product of the plant-based meat substitute is obtained by rehydrating, secondarily flavoring and sterilizing the plant-based vegetarian meat prepared by dry extrusion (see figure 3), and the finished product of the plant-based meat substitute is obtained by cutting the plant-based vegetarian meat with high humidity extrusion index into cubes, sheets and blocks, secondarily flavoring and sterilizing (quick freezing).

In both seasoning and secondary seasoning, the meat flavor and meat taste are improved by using yeast extract without meat source.

Sensory conclusions for dry, extruded vegetable-based meat substitutes: compared to example 5, the vegetarian meat substitute prepared by comparative example 1, both wet and dry, was heavy in beany flavor and weak in meaty flavor. The fiber feeling is general, the hardness and the chewiness are reduced, and the elasticity is moderate.

Comparative example 2

The formulation is given in Table 2 below.

TABLE 2

The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion puffing machine comprises dry extrusion and wet extrusion, and the dry extrusion process parameters (the water content in the extrusion process is controlled at 35% and the temperature in the extrusion process is controlled at 190 ℃) are adopted to obtain the plant-based vegetarian meat prepared by dry extrusion (see figure 1). And (3) controlling the wet extrusion process parameters (controlling the water content at 50% in the extrusion process and the temperature at 135 ℃) to obtain the vegetable-based vegetarian meat prepared by wet extrusion.

Sensory conclusions for dry, extruded vegetable-based meat substitutes: the vegetable-based vegetarian meat substitute prepared by the wet and dry methods of comparative example 2 had no beany flavor, strong meat flavor, but produced a weak yeast flavor, as compared to example 1. The fibrous texture was lower than that of example 1, and the hardness and chewiness were both lower, which was not favorable for molding.

Comparative example 3

The formulation is given in Table 3 below.

TABLE 3

Sensory conclusions for dry, extruded vegetable-based meat substitutes: compared with example 1, the vegetable-based vegetarian meat substitute prepared by the comparative example 3 in a wet process and a dry process has no beany flavor and strong meat flavor. The fibrous texture was reduced compared with example 1, and the hardness and chewiness were enhanced, which was not favorable for molding.

Comparative example 4

The formulation is given in Table 4 below.

TABLE 4

The finished product of the vegetable-based meat substitute (see figure 3) is obtained by rehydrating, secondarily flavoring and sterilizing the vegetable-based vegetarian meat prepared by dry extrusion, and the finished product of the vegetable-based meat substitute is obtained by cutting the vegetable-based vegetarian meat prepared by wet extrusion into cubes, sheets and blocks, secondarily flavoring and sterilizing (quick freezing).

Sensory conclusions for dry, extruded vegetable-based meat substitutes: compared with example 1, the vegetable-based vegetarian meat substitute prepared by the comparative example 4 by the wet method and the dry method has no beany flavor and strong meat flavor. The fibrous texture was lower than that of example 1, and the hardness and chewiness were both significantly reduced, which was not favorable for molding.

Comparative example 5

The formulation is given in Table 5 below.

TABLE 5

4. The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion puffing machine comprises dry extrusion and wet extrusion, and the dry extrusion process parameters (the water content in the extrusion process is controlled at 35%, and the temperature in the extrusion process is controlled at 200 ℃) are adopted to obtain the plant-based vegetarian meat prepared by dry extrusion (see figure 1). And (3) controlling the wet extrusion process parameters (controlling the water content at 50% in the extrusion process and controlling the temperature at 170 ℃ in the extrusion process), and obtaining the vegetable-based vegetarian meat prepared by wet extrusion.

5. The finished product of the plant-based meat substitute is obtained by rehydrating, secondarily flavoring and sterilizing the plant-based vegetarian meat prepared by dry extrusion (see figure 3), and the finished product of the plant-based meat substitute is obtained by cutting the plant-based vegetarian meat with high humidity extrusion index into cubes, sheets and blocks, secondarily flavoring and sterilizing (quick freezing).

Sensory conclusions for dry, extruded vegetable-based meat substitutes: compared with example 1, the vegetable-based vegetarian meat substitute prepared by the comparative example 5 by the wet method and the dry method has no beany flavor and strong meat flavor. The fiber feeling was lower than that of example 1, and the hardness and chewiness were seriously lowered, which was not favorable for molding and resulted in scorched taste.

Comparative example 6

The formulation is given in Table 6 below.

TABLE 6

4. The milky semi-solid solution was added to an extrusion-expansion machine. The extrusion puffing machine comprises dry extrusion and wet extrusion, and the dry extrusion process parameters (the water content in the extrusion process is controlled at 40%, and the temperature in the extrusion process is controlled at 190 ℃) are adopted to obtain the plant-based vegetarian meat prepared by dry extrusion (see figure 1). And (3) controlling the wet extrusion process parameters (the water content in the extrusion process is controlled at 60 percent, and the temperature in the extrusion process is controlled at 135 ℃), and obtaining the plant-based vegetarian meat prepared by wet extrusion.

Sensory conclusions for dry, extruded vegetable-based meat substitutes: compared with example 1, the vegetable-based vegetarian meat substitute prepared by the comparative example 6 by the wet method and the dry method has no beany flavor and strong meat flavor. The fiber feeling is reduced compared with example 1, the hardness and chewiness are reduced seriously, the molding is not facilitated, the extrusion curing degree is low, and the raw powder taste is generated.

Table 7 shows the statistical scores of the sensory results of the vegetable-based meat substitutes, based on the average (rounded) of the sensory result evaluation scores of 35 persons, the score ranges from 1 to 10 points, and higher scores indicate higher degrees (lower fishy smell scores indicate lower fishy smell).

TABLE 7

From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects: the vegetable-based meat substitute with the taste and flavor similar to that of meat can be prepared by taking yeast protein, vegetable protein and polysaccharide as raw materials and utilizing processes of extrusion, secondary seasoning and the like.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method of preparing a plant-based meat substitute, the method comprising:

a) mixing yeast protein, vegetable protein and polysaccharide to prepare a protein mixture;

b) adding one or more of vegetable oil, water and flavoring agent into the protein mixture, and flavoring for the first time to obtain emulsion semi-solid solution;

c) extruding the milky semi-solid solution to prepare vegetable-based vegetarian meat;

d) and carrying out rehydration or shape transformation on the plant-based vegetarian meat, and carrying out secondary seasoning to prepare the plant-based meat substitute.

2. The method according to claim 1, wherein the protein mixture comprises 30 to 70 parts of the yeast protein, 15 to 30 parts of the plant protein, and 4 to 25 parts of the polysaccharide;

preferably, the vegetable protein comprises one or more of soy protein, pea protein or wheat protein;

preferably, the vegetable protein comprises 5-15 parts of the soybean protein, 5-15 parts of pea protein and 5-15 parts of wheat protein;

preferably, the polysaccharide comprises a microbial polysaccharide and/or a plant polysaccharide;

preferably, the microbial polysaccharides include yeast glucan and/or yeast mannan;

preferably, the plant polysaccharide comprises one or more of konjac gum, guar gum, carrageenan, xanthan gum, curdlan or methyl cellulose.

3. The method according to claim 1, wherein b) comprises adding 50 to 60 parts of the water, 10 to 15 parts of the vegetable oil, and 1 to 3 parts of the seasoning to the milky semi-solid solution.

4. The production method according to claim 1, wherein the extrusion includes dry extrusion or wet extrusion;

preferably, the extrusion is performed using an extrusion expander.

5. The preparation method according to claim 4, wherein the dry extrusion temperature of the dry extrusion is 150-195 ℃;

preferably, the dry-extruded moisture content of the dry extrusion is 25 wt% to 35 wt%;

preferably, the plant-based vegetarian meat is prepared by the dry extrusion, and after the dry plant-based vegetarian meat is obtained, the dry plant-based vegetarian meat is rehydrated, seasoned for the second time and sterilized to obtain the plant-based meat substitute.

6. The preparation method according to claim 4, wherein the wet extrusion temperature of the wet extrusion is 130-160 ℃;

preferably, the moisture content of the wet extrusion after wet extrusion is 45 wt% to 55 wt%.

7. The preparation method according to claim 6, wherein the vegetable-based vegetarian meat is prepared by the wet extrusion, and after the wet vegetable-based vegetarian meat is obtained, the wet vegetable-based vegetarian meat is subjected to cutting, the second seasoning and sterilization in sequence to obtain the vegetable-based meat substitute;

preferably, the sterilization comprises a quick-freeze sterilization.

8. The method of claim 1, wherein the flavoring comprises yeast extract;

preferably, the flavouring used for the second flavouring comprises yeast extract.

9. A plant-based meat substitute, characterized in that it is prepared by the preparation method of any one of claims 1 to 8.

10. The plant-based meat substitute according to claim 9, wherein said dry-extruded plant-based meat substitute has a protein content of 50-60 wt% and a moisture content of 25-35 wt%;

preferably, the vegetable-based meat substitute prepared by wet extrusion has a protein content of 30-40 wt% and a water content of 45-55 wt%.