CN115005322B - Plant meat containing quinoa protein and preparation method and application thereof - Google Patents

Plant meat containing quinoa protein and preparation method and application thereof Download PDF

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CN115005322B
CN115005322B CN202111454620.9A CN202111454620A CN115005322B CN 115005322 B CN115005322 B CN 115005322B CN 202111454620 A CN202111454620 A CN 202111454620A CN 115005322 B CN115005322 B CN 115005322B
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protein
quinoa
meat
mixture
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CN115005322A (en
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戚维聪
张保龙
唐兆成
杨郁文
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Jiangsu Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses a vegetable meat containing quinoa protein, a preparation method and application thereof, wherein the vegetable meat is prepared from the following components in parts by weight: 48-53 parts of soybean protein, 18-22 parts of quinoa protein powder, 0.25-0.75 part of resistant dextrin, 4-6 parts of potato protein, 9-11 parts of palm oil and 15-20 parts of seasoning auxiliary materials. According to the characteristic that the proportion of the quinoa Gao Danbai and amino acid components is close to that of cheese protein, the quinoa and soybean protein are used as main raw materials to compound various pure plant source nutrients, such as potato protein, coconut oil and the like, so that quinoa vegetable protein meat is prepared, and the quinoa vegetable protein meat can be used as an animal meat substitute to be processed into various dishes of Chinese and western foods. The invention has the advantages of no allergen, more balanced proportion of protein and amino acid, good molding, elastic tooth taste, unique faint scent flavor of quinoa, and the like.

Description

Plant meat containing quinoa protein and preparation method and application thereof
Technical Field
The invention belongs to the technical field of vegetable protein meat, and particularly relates to vegetable meat containing quinoa protein, and a preparation method and application thereof.
Background
Vegetable protein meat is produced by using vegetable source product as raw material and through modern advanced food industry technology, and the produced vegetable protein meat has similar sensory experience to that of natural animal meat. The motive forces driving the development of vegetable protein meat are as follows: 1) Animal meats have failed to meet the higher requirements of humans for food nutrition; 2) The huge carbon emissions from animal husbandry have become one of the major factors responsible for global climate warming; 3) Humane concerns about the survival of animals. At present, artificial meat has two development directions, namely, animal stem cells are cultured under artificial conditions to generate muscle tissues of animals; also, animal meat substitutes are produced from plant-based materials. The first analogue is relatively expensive in laboratory or factory requirements, and the chemical reagents involved in stem cell culture are expensive, and a large amount of antibiotics and hormones are required to be added during the culture, so that the analogue is at a great risk in terms of cost and acceptance. From the standpoint of carbon emissions, such meat analogs also have no significant advantages over animal meats. In contrast, plant-based meat analogue has the advantage that all raw materials are derived from agriculture or the planting industry, the relevant raw materials are convenient to process and store, the plant-based meat analogue is easy to accept, the manufacturing process is relatively simple, and the environmental pollution and the health risk of consumers are low.
As described above, from a macroscopic point of view, vegetable protein meat has the following three advantages compared to animal meat and animal cell culture type meat analogue: 1) The nutritional ingredients are controllable to a great extent, and certain nutritional ingredients such as different fatty acids, amino acids, vitamins and the like can be increased or reduced according to the nutritional requirements of different consumers, so that a very convenient way is provided for customizing the consumer products of special people such as three-high people, pregnant women, infants and the like; 2) The artificial protein meat can be added with a plurality of ingredients which are not contained in natural meat but are beneficial to human health, such as prebiotics, cellulose, trace elements and the like; 3) Compared with natural meat, the artificial protein meat can greatly reduce carbon emission in the production process, and meets the requirements of energy conservation and emission reduction under the current global warming large background.
Soybean is the highest seed protein content in large crops worldwide, so soybean protein is the most important raw material for artificial plant meat at present, and wheat protein and peanut protein are also used in large quantities. However, because of the great difference between animals and plants, the amino acid ratio of the existing pure plant-derived artificial protein meat and the animal meat have great difference; at the same time, a large number of allergic people exist in both wheat and peanut proteins, so that further improvement is needed.
Quinoa belongs to quinoa plants, and is a novel food crop which is raised worldwide after 2000. The history of the domestication is very long, and the domestication history exceeds 3000 years.
Quinoa is not "whole wheat" or "cereal", and is essentially different from rice and wheat. Also, because it is not a cereal, quinoa contains no gluten and the population allergic to gluten can be safely consumed. The content of essential amino acids in quinoa is higher than that of the common cereal, the content of histidine is higher than that of wheat and soybean, the content of cysteine and methionine can meet the daily requirement of children and adults, and the two amino acid contents are equivalent to that of soybean and higher than that of wheat. Quinoa protein can provide aromatic amino acids (phenylalanine and tryptophan) histidine, isoleucine, threonine, phenylalanine, tryptophan and valine required for children aged 10 recommended by the World Health Organization (WHO) of the United nations Food and Agricultural Organization (FAO), quinoa lysine and leucine are limiting amino acids for children aged 2-5, and the essential amino acid content of quinoa can meet the amino acid intake required for children aged 10-12 recommended by FAO. Quinoa has a better protein quality than most grains including wheat, and its high quality protein component supplements the deficiency of grain and legume proteins. The defatted protein product of quinoa can be used as a raw material for food industry, and the defatted protein product can be used for processing and preparing various foods due to the protein content and potential higher than those of grains, and the high-quality amino acid ratio can be used as a high-quality protein source of infant foods.
The plant meat reported and sold at present mainly uses soybean protein, wheat protein and other plant proteins as main raw materials, and is matched with vegetable oil and flavoring agent. Such as: the Chinese patent application with publication number CN202010058056.8 discloses an artificial meat with protein and a preparation method thereof, wherein the main raw materials are soybean protein and wheat protein; the Chinese patent application with publication number CN202110482283.8 discloses plant meat containing astaxanthin and a preparation method thereof, wherein the main raw materials of the plant meat are soybean protein, peanut protein and wheat protein; the Chinese patent application with publication number of CN202110243152.4 discloses a vegetable protein beef patty and a preparation method thereof, and the main raw materials comprise wheat protein. In addition, in order to obtain the taste of meat and cover the beany flavor of soy protein, the current vegetable protein meat is added with more flavoring agents, and the flavoring agents mainly comprise chicken essence, monosodium glutamate (sodium glutamate), dinucleotide sodium and other artificial synthetic fresh-improving agents, such as the Chinese patent of the invention with publication number of CN202010058056.8, an artificial meat with protein and a preparation method thereof, and the ingredients comprise sodium glutamate; a Chinese patent with publication number of CN202010058056.8 is prepared from plant meat containing astaxanthin and its preparation method by directly adding sodium chloride for flavoring. From the nutrition point of view, the protein amino acid ratio of the current product is a certain distance from the requirements of natural animal meat and human body. From a health perspective, allergic persons to wheat proteins and peanut proteins are a relatively large population; and a large amount of artificial synthesized fresh-keeping agent is adopted, so that the intake of sodium ions of a human body is greatly improved, the kidney burden of teenagers and children is increased, and the risk of hypertension of middle-aged and elderly people is increased.
At present, no report of using quinoa or quinoa protein for producing and processing vegetable protein meat exists, and the existing vegetable protein has the problems of allergy, low content of nutritional ingredients and the like.
Disclosure of Invention
The invention aims to: the invention aims to solve the technical problem of providing a plant meat containing quinoa protein and a preparation method thereof.
The technical scheme is as follows: in order to solve the technical problems, the invention provides plant meat containing quinoa protein, which is prepared from the following components in parts by weight: 48 to 53 parts of soybean protein, 18 to 22 parts of quinoa protein, 0.25 to 0.75 part of resistant dextrin, 4 to 6 parts of potato protein, 9 to 11 parts of palm oil and 15 to 20 parts of seasoning auxiliary materials.
The soybean protein, quinoa protein, resistant dextrin, potato protein and palm oil are food-grade solid particles, wherein the quinoa protein, the resistant dextrin and the potato protein are sieved by a 100-120-mesh sieve, and the diameters of the soybean protein and the palm oil are 0.2-0.5 cm particles.
The preparation method of the quinoa protein comprises the following steps: grinding the saponin-removed quinoa, sieving with a sieve of 100-120 meshes, extracting total protein by an alkali dissolution method, dissolving and suspending 100-150 g of sieved quinoa powder with 0.1-0.2 mol/L food-grade NaOH solution of 0.5-1 liter, standing for more than 2 hours, centrifuging for 15-20 minutes at 5000-5600 r/min, taking a supernatant, regulating the pH value to be 5.2-5.5 by using food-grade citric acid to precipitate the protein, removing the supernatant, and freeze-drying to obtain quinoa protein powder.
Wherein the flavoring auxiliary material is a food-grade mixture mixed by solid and liquid.
Wherein the soybean protein is the soybean wiredrawing protein after rehydration, and the relative water content after rehydration is 60-65%.
Wherein, preferably, the weight ratio of the soybean protein, quinoa protein, resistant dextrin, potato protein and palm oil is 50.5:20:0.5:2.5:9. The vegetable meat prepared by mixing the soybean protein, the quinoa protein, the resistant dextrin, the potato protein and the palm oil according to the proportion of 50.5:20:0.5:2.5:9 has the optimal taste.
Wherein, the seasoning auxiliary materials comprise the following raw materials: 3 to 5 parts of ginger, 0.75 to 1.25 parts of mushroom essence, 0.75 to 1.25 parts of pepper, 2 to 2.5 parts of yeast extract, 2 to 3 parts of orange juice, 1 to 3 parts of white vinegar, 2 to 3 parts of sunflower seed oil, 1 to 1.5 parts of coconut oil, 0.25 to 0.75 part of sesbania gum and 0.4 to 0.6 part of hemin.
Wherein the rhizoma Zingiberis recens, agaricus campestris essence, fructus Zanthoxyli, yeast extract, sesbania gum, and hemin are food-grade solid granule, wherein the Agaricus campestris essence, fructus Zanthoxyli, yeast extract, sesbania gum, and hemin are all powder, and pass through 60 mesh sieve, and the rhizoma Zingiberis recens is cut into granule with diameter of 0.05-0.1 cm.
Wherein the orange juice, white vinegar, coconut oil and sunflower seed oil are all food-grade liquid.
The invention also discloses a preparation method of the plant meat containing quinoa protein, which comprises the following steps:
1) Sequentially adding soybean protein, quinoa protein, resistant dextrin and potato protein into a container, and uniformly stirring to obtain a mixture 1 serving as a main material of plant meat;
2) Heating the mixture 1 to 90-95 ℃ while stirring, maintaining heating for 2-5min when the mixture in the container is formed into particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
3) And (3) preparing seasoning auxiliary materials: firstly, pouring sunflower seed oil into a pot, heating to 80-100 ℃, pouring ginger into the pot, and frying for 60-90s; adding mushroom essence, fructus Zanthoxyli and oleum Cocois into a pot, and parching for 1-2min; and finally, fully mixing orange juice, white vinegar, yeast extract, sesbania gum and hemin, boiling for 2-5min, and naturally cooling to obtain the seasoning auxiliary material.
4) Curing and shaping: fully mixing the mixture 2 obtained in the step 2) and the seasoning auxiliary material obtained in the step 3), pouring the smashed palm oil particles into a container, slowly stirring uniformly, pouring into a mould for press molding, naturally cooling to room temperature after steaming for 20-30 minutes, and then performing secondary press molding.
Wherein, the addition of quinoa protein in the step 1) is not applied in the existing plant protein artificial meat technology, but no quinoa protein extraction technology is reported before, and the extraction technology of quinoa protein is developed through optimization.
The main material of the plant meat in the step 1) and the seasoning auxiliary material in the step 2) are mixed after being processed separately, so that the flavor of a final product can be improved, the main material and the auxiliary material can be stored separately at a low temperature, and the main material and the auxiliary material are mixed again when needed, so that the adverse effect of low-temperature storage on the final product is reduced.
Wherein the pressure of the press molding and the secondary press molding in the step 4) is 200-250kg/m 2 The temperature is 4-8deg.C, and the time is 12-24 hr.
Wherein, the pH value of the final mixture after stirring and mixing in the step 4) of the invention is about 5.8, and the pH value of the product after mixing by the formula is generally 7.0-8.0, and is slightly alkaline, and a small amount of white vinegar is required to be added to adjust the pH value to 5.8.
Preferably, sesbania gum is used as the only thickening agent, the relative addition amount of sesbania gum in the finished seasoning auxiliary material product is 1.3-3.8%, and the relative content of sesbania gum in the finished vegetable meat product containing quinoa protein is 0.09-0.28%.
The quinoa and potato proteins added in the invention have a synergistic effect on flavor substances generated in the frying and cooking process of the finished plant protein meat, and are more similar to the fragrance emitted by animal meat in the high-temperature cooking process; the quinoa protein has an amino acid ratio similar to that of beef, and the addition of quinoa protein can greatly improve the final amino acid component of the finished product, so that the amino acid component is more similar to the real nutritional component of natural meat. Quinoa proteins themselves have a unique faint scent and react with fats and oils (especially coconut oil) mixed therein during cooking to produce a pleasant flavor, which in turn enriches the flavor of the vegetable meat. The sesbania gum is used as a thickener, so that the shaping property of the final product is ensured, unpleasant beany flavor in soybean protein is converged and shielded, and meanwhile, the sesbania gum is a pure plant source raw material, and compared with the artificially synthesized raw materials of carboxymethyl cellulose and xanthan gum, the sesbania gum is healthier and more environment-friendly. Resistant dextrins are a food additive that has been widely used and proved to be safe and reliable. It is derived from corn starch, is a well-recognized prebiotic, is low in calories and can provide a better feeling of satiety. The resistant dextrin is added into the product, so that the final product has low heat and strong satiety and contains prebiotics required by human intestinal microorganisms; the added resistant dextrin and sesbania gum have synergistic effect on improving the mouthfeel at the pH value of 5.8, and are mainly characterized by being chewier, and the mouthfeel of the final product is enabled to be elastic and tooth like natural meat by high-temperature stewing and subsequent low-temperature pressing. All the raw materials used in the invention are natural products, and no artificial additives are added, which are not available in the plant protein meat formula reported previously.
The beneficial effects are that: compared with the prior art, the invention has the following advantages: according to the characteristic that the proportion of the quinoa Gao Danbai and amino acid components is close to that of cheese protein, the quinoa and soybean protein are used as main raw materials to compound various pure plant source nutrients, such as potato protein, coconut oil and the like, so that quinoa vegetable protein meat is prepared, and the quinoa vegetable protein meat can be used as an animal meat substitute to be processed into various dishes of Chinese and western foods. At present, no report of using quinoa or quinoa protein for producing and processing vegetable protein meat exists, and compared with the vegetable protein meat products of the same type which have been reported at present, the invention has the advantages of no allergen, more balanced protein-amino acid ratio, good molding, elastic tooth taste, and rich unique faint scent flavor of quinoa.
Detailed Description
The invention will be better understood from the following examples. However, it will be readily understood by those skilled in the art that the specific material ratios, process conditions and results thereof described in the examples are illustrative of the present invention and should not be construed as limiting the invention described in detail in the claims.
Soy protein fiber: commercially available soybean wiredrawing proteins are purchased from Shandong's home biotechnology Co., ltd. And are prepared by peeling soybeans, degreasing, pulverizing, extruding and puffing.
The quinoa protein specifically comprises the following components: the quinoa material cultivated in the laboratory is sieved by a 100-mesh sieve after being ground, the total protein is extracted by an alkali dissolution method, 100 g of sieved quinoa flour is dissolved and suspended by 1 liter of 0.1mol/L NaOH (food grade), after standing for 2 hours, the supernatant is obtained by centrifugation for 15 minutes at 5000 rpm, the protein is precipitated by adjusting the pH value to 5.5 by using food grade citric acid, and the supernatant is removed and is freeze-dried to form quinoa protein powder.
Resistant dextrins: commercially available resistant dextrins are purchased from zhengzhou Mingxin chemical products limited;
potato protein: commercial potato proteins were purchased from Shaanxi Hengchun biotechnology Co., ltd;
palm oil: palm oil was purchased from Henan America, clean food additives Inc.
Example 1
The vegetable meat containing quinoa protein comprises: 48 parts of rehydrated soybean wiredrawing protein (the relative moisture content is 60%), 22 parts of quinoa protein powder, 0.5 part of resistant dextrin, 5 parts of potato protein, 9 parts of palm oil and 17.5 parts of seasoning auxiliary materials. Wherein, the seasoning auxiliary materials comprise the following raw materials: 4 parts of ginger, 1 part of mushroom essence, 1 part of pricklyash peel powder, 2.25 parts of yeast extract, 2.5 parts of orange juice, 2 parts of white vinegar, 2.5 parts of sunflower seed oil, 1.25 parts of coconut oil, 0.5 part of sesbania gum and 0.5 part of hemin.
The preparation method of the vegetable meat containing quinoa protein comprises the following steps:
step one: sequentially adding 48 parts of rehydrated soybean wiredrawing protein (with water content of 60%), 22 parts of quinoa protein, 0.5 part of resistant dextrin and 5 parts of potato protein into a container, and uniformly stirring to obtain a mixture 1;
step two: heating the mixture 1 to 90 ℃ while stirring, and maintaining the temperature at 90 ℃ for 2min when the mixture in the visible container forms particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
step three: the preparation method of the flavoring auxiliary material comprises the following steps of firstly pouring sunflower seed oil into a pot, heating to 80 ℃, pouring ginger (4 parts) into the pot, and parching for 90s; adding 1 part of mushroom essence, 1 part of pricklyash peel powder and 1.25 parts of coconut oil into a pot, and parching for 1min; finally, fully mixing 2.5 parts of orange juice, 2 parts of white vinegar, 2.25 parts of yeast extract, 0.5 part of sesbania gum and 0.5 part of hemin, boiling for 2 minutes, naturally cooling, and cooling to obtain the seasoning auxiliary material, wherein after the hemin is weighed, a small amount of 0.1mol/L edible NaOH solution is needed to be used for dissolution.
Step four: curing and shaping, fully mixing the mixture 2 prepared in the second step and the seasoning auxiliary material prepared in the third step, pouring 9 parts of smashed palm oil particles into a container, slowly stirring uniformly, pouring into a mould for compression molding, naturally cooling to room temperature after steaming for 20 minutes, and then carrying out secondary compression molding under the pressure of 200kg/m 2 The temperature was 4℃and the time was 12 hours.
Example 2
The vegetable meat containing quinoa protein comprises: 50.5 parts of rehydrated soybean wiredrawing protein (the relative water content is 60%), 20 parts of quinoa protein, 0.5 part of resistant dextrin, 5 parts of potato protein, 9 parts of palm oil and 17.5 parts of seasoning auxiliary materials. Wherein the seasoning comprises the following raw materials: 4 parts of ginger, 1 part of mushroom essence, 1 part of pricklyash peel powder, 2.25 parts of yeast extract, 2.5 parts of orange juice, 2 parts of white vinegar, 2.5 parts of sunflower seed oil, 1.25 parts of coconut oil, 0.5 part of sesbania gum and 0.5 part of hemin.
The preparation method of the vegetable meat containing quinoa protein comprises the following steps:
step one: sequentially adding 50.5 parts of rehydrated soybean wiredrawing protein (with water content of 60%), 20 parts of quinoa protein, 0.5 part of resistant dextrin and 2.5 parts of potato protein into a container, and uniformly stirring to obtain a mixture 1;
step two: heating the mixture 1 to 90 ℃ while stirring, and maintaining the temperature at 90 ℃ for 2min when the mixture in the visible container forms particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
step three: the preparation method of the flavoring auxiliary material comprises the following steps of firstly pouring sunflower seed oil into a pot, heating to 80 ℃, pouring 4 parts of ginger into the pot, and stir-frying for 90s; adding 1 part of mushroom essence, 1 part of pricklyash peel powder and 1.25 parts of coconut oil into a pot, and parching for 1min; and finally, fully mixing 2.5 parts of orange juice, 2 parts of white vinegar, 2.25 parts of yeast extract, 0.5 part of sesbania gum and 0.5 part of hemin, boiling for 2 minutes, naturally cooling, and obtaining the seasoning auxiliary material. (wherein after the hemin is weighed, it is dissolved with a small amount of 0.1mol/L food grade NaOH solution.)
Step four: curing and shaping, fully mixing the mixture 2 obtained in the second step and the flavoring auxiliary material obtained in the third step, pouring 9 parts of smashed palm oil particles into a container, slowly stirring uniformly, pouring into a mold for compression molding, naturally cooling to room temperature after steaming for 20 minutes, and then carrying out secondary compression molding, wherein the pressure is 200kg/m 2 The temperature was 4℃and the time was 12 hours.
Example 3
The vegetable meat containing quinoa protein comprises: 53 parts of rehydrated soybean wiredrawing protein (the relative water content is 60%), 19 parts of quinoa protein, 0.5 part of resistant dextrin, 6 parts of potato protein, 11 parts of palm oil and 17.5 parts of seasoning auxiliary materials. Wherein the seasoning comprises the following raw materials: 4 parts of ginger, 1 part of mushroom essence, 1 part of pricklyash peel powder, 2.25 parts of yeast extract, 2.5 parts of orange juice, 2 parts of white vinegar, 2.5 parts of sunflower seed oil, 1.25 parts of coconut oil, 0.5 part of guar gum and 0.5 part of hemin.
The preparation method of the vegetable meat containing quinoa protein comprises the following steps:
step one: adding 53 parts of rehydrated soybean wiredrawing protein (with water content of 60%), 19 parts of quinoa protein, 0.5 part of resistant dextrin and 2 parts of potato protein into a container in sequence, and uniformly stirring to obtain a mixture 1;
step two: heating the mixture 1 to 90 ℃ while stirring, and maintaining the temperature at 90 ℃ for 2min when the mixture in the visible container forms particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
step three: the preparation method of the flavoring auxiliary material comprises the following steps of firstly pouring sunflower seed oil into a pot, heating to 80 ℃, pouring ginger (4 parts) into the pot, and parching for 90s; adding 1 part of mushroom essence, 1 part of pricklyash peel powder and 1.25 parts of coconut oil into a pot, and parching for 1min; and finally, fully mixing 2.5 parts of orange juice, 2 parts of white vinegar, 2.25 parts of yeast extract, 0.5 part of sesbania gum and 0.5 part of hemin, boiling for 2 minutes, naturally cooling, and obtaining the seasoning auxiliary material. (wherein after the hemin is weighed, it is dissolved with a small amount of 0.1mol/L food grade NaOH solution.)
Step four: curing and shaping, fully mixing the mixture 2 prepared in the second step with the seasoning, pouring smashed palm oil particles (9 parts) into a container, slowly stirring uniformly, pouring into a mould for compression molding, steaming for 20 minutes, naturally cooling to room temperature, and then carrying out secondary compression molding, wherein the pressure is 200kg/m 2 The temperature was 4℃and the time was 12 hours.
Example 4
The vegetable meat containing quinoa protein comprises: 51 parts of rehydrated soybean wiredrawing protein (the relative water content is 60%), 20 parts of quinoa protein, 0.5 part of resistant dextrin, 5 parts of potato protein, 9 parts of palm oil and 17.5 parts of seasoning auxiliary materials.
The seasoning auxiliary materials comprise the following raw materials: 4 parts of ginger, 1 part of mushroom essence, 1 part of pricklyash peel powder, 2.25 parts of yeast extract, 2.5 parts of orange juice, 2 parts of white vinegar, 2.5 parts of sunflower seed oil, 1.25 parts of coconut oil, 0.5 part of sesbania gum and 0.5 part of hemin.
The preparation method of the vegetable meat containing quinoa protein comprises the following steps:
step one: adding 51 parts of rehydrated soybean wiredrawing protein (with water content of 60%), 20 parts of quinoa protein, 0.5 part of dextrin and 5 parts of potato protein into a container in sequence, and uniformly stirring to obtain a mixture 1;
step two: heating the mixture 1 to 90 ℃ while stirring, and maintaining the temperature at 90 ℃ for 2min when the mixture in the visible container forms particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
step three: the preparation method of the flavoring comprises pouring sunflower seed oil into a pot, heating to 80deg.C, and parching rhizoma Zingiberis recens 4 parts for 90s; adding 1 part of mushroom essence, 1 part of pricklyash peel powder and 1.25 parts of coconut oil into a pot, and stir-frying for 1min; and finally, fully mixing 2.5 parts of orange juice, 2 parts of white vinegar, 2.25 parts of yeast extract, 0.5 part of sesbania gum and 0.5 part of hemin, boiling for 2 minutes, naturally cooling, and obtaining the seasoning auxiliary material. (wherein after the hemin is weighed, it is dissolved with a small amount of 0.1mol/L food grade NaOH solution.)
Step four: curing and shaping, mixing the above mixture 2 and flavoring agent, pouring crushed palm oil particles 9 parts into a container, slowly stirring, pouring into a mold, press molding, steaming for 20 min, naturally cooling to room temperature, and press molding for two times under 200kg/m pressure 2 The temperature was 4℃and the time was 12 hours.
The profiles of the nutrients contained in the vegetable protein meat products prepared in examples 1, 2, 3 and 4 are shown in Table 1. The finished products of examples 1-3 had a higher protein content, a lower fat content, no cholesterol and a lower total calories than lean pork and lean beef. As shown in Table 2, the content of amino acid in quinoa protein plant meat (examples 1-4) related to the invention can better meet the requirements of different age groups recommended by FAO for various amino acids, and is obviously superior to the traditional bean product protein (soy protein), similar to beef.
Table 1 nutrient composition comparison of pork, beef and quinoa protein vegetable meat (examples 1-3) (relative protein, fat, cholesterol content, wt% 100 g fresh weight; calories/100 g fresh weight)
Nutritional ingredients Lean beef Lean pork Example 1 Example 2 Example 3 Example 4
Proteins 25％ 25％ 45％ 47％ 48％ 47％
Fat 7％ 8％ 5％ 5％ 5.2％ 5.5％
Cholesterol 0.09％ 0.08％ 0％ 0％ 0％ 0％
Heat quantity 125 128 90 94 95 101
TABLE 2 amino acid composition of quinoa protein plant meat and comparison
Comparative example 1
The nutrient vegetable protein meat of this comparative example was substantially identical to the quinoa protein-containing vegetable meat of example 2, except that 20 parts of quinoa protein in the main ingredients of the original formulation were replaced with 20 parts of wheat protein, and the other components and the processing were unchanged.
Comparative example 2
The nutrient vegetable protein meat of this comparative example is substantially identical to the vegetable meat containing quinoa protein of example 2, the only difference being that 0.5 parts of sesbania gum in the original formula seasoning is replaced by 0.5 parts of guar gum, and the other ingredients and processing are unchanged.
Comparative example 3
The nutrient vegetable protein meat of this comparative example is substantially identical to the vegetable meat containing quinoa protein of example 2, except that: the resistant dextrin in the main material of the original formula is not added, the adding amount of quinoa protein is increased to 20.5 parts, and other components and the processing process are unchanged.
TABLE 3 amino acid composition of examples and comparative examples
Note that: his histidine, ile isoleucine, le leucine, lys lysine, met+Cys methionine and cysteine, phe+Tyr phenylalanine and tyrosine, thr threonine, trp tryptophan, val valine units (mg/50 g).
Table 4 comparison of properties of examples and comparative examples
According to the determination of amino acids in GB5009.124-2016 food, as shown in Table 3, the comparison example 1, in which 20 parts of quinoa protein in the main material of the original formula is replaced by 20 parts of wheat protein, greatly reduces the content of human essential amino acids (histidine, isoleucine, leucine, lysine, methionine, cysteine, tyrosine, phenylalanine, threonine and valine) in the product. Especially lysine, about 50% decrease in content. Except tryptophan (with a significant rise).
According to GB19295-2011 national food safety standard quick frozen flour Rice products, the hardness, the chewing degree and the elasticity are measured by an SMS texture instrument (TA. XTplus C, stable Micro Systems TM); the sensory evaluation test was carried out simultaneously, and the results are shown in Table 4. Comparative example 1, in which 20 parts of quinoa protein in the main ingredients of the original formulation was replaced with 20 parts of wheat protein, as shown in table 4, histidine, isoleucine, lysine, sulfur-containing amino acids (methionine+cysteine), aromatic ring-containing amino acids (phenylalanine+tyrosine), threonine, tryptophan were greatly reduced as compared with the examples, and at the same time, comparative example 1 lost meat flavor and original quinoa fragrance. In comparative example 2, after 0.5 part of sesbania gum in the original formula seasoning is replaced by 0.5 part of guar gum, the chewing taste is greatly reduced, and the product obtained by other examples has obvious beany flavor. In the comparative example 3, the resistant dextrin in the main material of the original formula is not added, the adding amount of quinoa protein is increased to 20.5 parts, and compared with the products obtained in other examples, the modified quinoa protein has obvious hardness, masticatory property and poor taste, is not molded, and has beany flavor; from a nutritional point of view, the prebiotics are absent. The sesbania gum and the resistant dextrin also show that the sesbania gum and the resistant dextrin have obvious synergistic effect on improving the chewing taste of the vegetable protein meat.

Claims (2)

1. A quinoa protein-containing plant meat, characterized in that the quinoa protein-containing plant meat is made from the following components: 50.5 parts of rehydrated soybean wiredrawing protein, 20 parts of quinoa protein, 0.5 part of resistant dextrin, 5 parts of potato protein, 9 parts of palm oil and 17.5 parts of seasoning auxiliary materials, wherein the seasoning auxiliary materials are prepared from the following raw materials: 4 parts of ginger, 1 part of mushroom essence, 1 part of pricklyash peel powder, 2.25 parts of yeast extract, 2.5 parts of orange juice, 2 parts of white vinegar, 2.5 parts of sunflower seed oil, 1.25 parts of coconut oil, 0.5 part of sesbania gum and 0.5 part of hemin; the preparation method of the plant meat containing quinoa protein comprises the following steps:
step one: sequentially adding 50.5 parts of rehydrated soybean wiredrawing protein with the water content of 60%, 20 parts of quinoa protein, 0.5 part of resistant dextrin and 2.5 parts of potato protein into a container, and uniformly stirring to obtain a mixture 1;
step two: heating the mixture 1 to 90 ℃ while stirring, and maintaining the temperature at 90 ℃ for 2min when the mixture in the visible container forms particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
step three: the preparation method of the flavoring auxiliary material comprises the following steps of firstly pouring sunflower seed oil into a pot, heating to 80 ℃, pouring 4 parts of ginger into the pot, and stir-frying for 90s; adding 1 part of mushroom essence, 1 part of pricklyash peel powder and 1.25 parts of coconut oil into a pot, and parching for 1min; finally, fully mixing 2.5 parts of orange juice, 2 parts of white vinegar, 2.25 parts of yeast extract, 0.5 part of sesbania gum and 0.5 part of hemin, boiling for 2 minutes, naturally cooling, and cooling to obtain a seasoning auxiliary material, wherein after the hemin is weighed, a small amount of 0.1mol/L edible NaOH solution is needed to be used for dissolution;
step four: curing and shaping, fully mixing the mixture 2 obtained in the second step and the flavoring auxiliary material obtained in the third step, pouring 9 parts of smashed palm oil particles into a container, slowly stirring uniformly, pouring into a mold for compression molding, naturally cooling to room temperature after steaming for 20 minutes, and then carrying out secondary compression molding, wherein the pressure is 200kg/m 2 The temperature was 4℃and the time was 12 hours.
2. The method for preparing vegetable meat containing quinoa protein according to claim 1, comprising the steps of:
step one: sequentially adding 50.5 parts of rehydrated soybean wiredrawing protein with the water content of 60%, 20 parts of quinoa protein, 0.5 part of resistant dextrin and 2.5 parts of potato protein into a container, and uniformly stirring to obtain a mixture 1;
step two: heating the mixture 1 to 90 ℃ while stirring, and maintaining the temperature at 90 ℃ for 2min when the mixture in the visible container forms particles with the diameter of 1.5-2cm, and naturally cooling to obtain a mixture 2;
step three: the preparation method of the flavoring auxiliary material comprises the following steps of firstly pouring sunflower seed oil into a pot, heating to 80 ℃, pouring 4 parts of ginger into the pot, and stir-frying for 90s; adding 1 part of mushroom essence, 1 part of pricklyash peel powder and 1.25 parts of coconut oil into a pot, and parching for 1min; finally, fully mixing 2.5 parts of orange juice, 2 parts of white vinegar, 2.25 parts of yeast extract, 0.5 part of sesbania gum and 0.5 part of hemin, boiling for 2 minutes, naturally cooling, and cooling to obtain a seasoning auxiliary material, wherein after the hemin is weighed, a small amount of 0.1mol/L edible NaOH solution is needed to be used for dissolution;
step four: curing and shaping, fully mixing the mixture 2 obtained in the second step and the flavoring auxiliary material obtained in the third step, pouring 9 parts of smashed palm oil particles into a container, slowly stirring uniformly, pouring into a mold for compression molding, naturally cooling to room temperature after steaming for 20 minutes, and then carrying out secondary compression molding, wherein the pressure is 200kg/m 2 The temperature was 4℃and the time was 12 hours.
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