CN115104723B - Texture cross-linking agent and application thereof in vegetable protein meat products - Google Patents
Texture cross-linking agent and application thereof in vegetable protein meat products Download PDFInfo
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- CN115104723B CN115104723B CN202210648149.5A CN202210648149A CN115104723B CN 115104723 B CN115104723 B CN 115104723B CN 202210648149 A CN202210648149 A CN 202210648149A CN 115104723 B CN115104723 B CN 115104723B
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- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 76
- 235000013622 meat product Nutrition 0.000 title claims abstract description 46
- 239000003431 cross linking reagent Substances 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 20
- 102000008186 Collagen Human genes 0.000 claims abstract description 17
- 108010035532 Collagen Proteins 0.000 claims abstract description 17
- 229920001436 collagen Polymers 0.000 claims abstract description 17
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 17
- 241000207199 Citrus Species 0.000 claims abstract description 15
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 15
- 239000000835 fiber Substances 0.000 claims abstract description 14
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 14
- 239000001923 methylcellulose Substances 0.000 claims abstract description 14
- 235000010981 methylcellulose Nutrition 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims description 21
- 235000013372 meat Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 108010064851 Plant Proteins Proteins 0.000 claims description 7
- 235000021118 plant-derived protein Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000013580 sausages Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 16
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 241001465754 Metazoa Species 0.000 abstract description 6
- 150000004676 glycans Chemical class 0.000 abstract description 6
- 229920001282 polysaccharide Polymers 0.000 abstract description 6
- 239000005017 polysaccharide Substances 0.000 abstract description 6
- 238000010008 shearing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 29
- 239000000499 gel Substances 0.000 description 29
- 235000018102 proteins Nutrition 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 210000000988 bone and bone Anatomy 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000005457 ice water Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
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- 230000002209 hydrophobic effect Effects 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000005411 Van der Waals force Methods 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000019690 meat sausages Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to a texture cross-linking agent and application thereof in vegetable protein meat products. The invention firstly provides a texture cross-linking agent, which comprises (30-60) by weight: (2-20): methyl cellulose, citrus fiber and collagen peptide of (1-10). The texture cross-linking agent for the vegetable protein meat product has good gel performance, the components contained in the texture cross-linking agent can increase intermolecular acting force in a gel system, the original protein structure is destroyed through shearing action, protein molecules and polysaccharide molecules are rearranged, a novel polysaccharide-protein gel network structure is formed after heat treatment, and the gel strength and texture characteristics of the product are improved, so that the quality of the vegetable protein meat product is improved, and the product has the taste similar to that of an animal meat product. Meanwhile, the method provided by the invention is simple to operate, is convenient for industrial production of products, and has good market development space.
Description
Technical Field
The invention relates to the field of food processing, in particular to a texture cross-linking agent and application thereof in vegetable protein meat products.
Background
In recent years, vegetable protein vegetarian meat products are a hotspot of market interest. The vegetable protein meat product has a higher protein content and less environmental pollution during the manufacturing process than the animal meat product. Currently, vegetable protein meat emulsion products on the market include vegetable protein meat patties, vegetable protein meat balls, vegetable protein meat sausage, vegetable protein chicken nuggets and the like, wherein the vegetable protein meat patties are popular with western-style food restaurants and fast food restaurants.
However, vegetable protein is used as a main raw material of the vegetable protein meat product, the protein structure is single, the formed protein gel has low strength and poor stability, and the product has poor structural characteristics, particularly has insufficient elasticity, poor chewiness, loose product texture and the like.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention provides a texture cross-linking agent and application thereof in vegetable protein meat products.
Specifically, the invention firstly provides a texture cross-linking agent (or called as a texture cross-linking agent of a vegetable protein meat product), which comprises (30-60) by weight: (2-20): methyl cellulose, citrus fiber and collagen peptide of (1-10).
The invention discovers that the texture cross-linking agent can increase physical acting forces such as hydrogen bonds, polar bonds and the like in a plant protein system with a relatively single protein structure, improves intermolecular hydrophobic effect, is beneficial to greatly improving the texture characteristics of plant protein vegetable meat products and promotes industrial healthy development.
The methyl cellulose is a non-ionic cellulose derivative, is obtained by introducing methyl into natural cellulose through chemical modification, and has stronger cohesiveness and thickening property. Is soluble in cold water, forms stable colloid at high temperature, and can be changed between gel and solution according to the temperature. The citrus fiber is a pure natural dietary fiber substance extracted from citrus, has good water retention, oil retention and gel properties, and contains many bioactive components such as flavonoids, polyphenols, etc. The bone collagen peptide is derived from animal protein, is a small molecular substance obtained by directional enzyme digestion of biological enzyme, and has good gel property. The protein in the vegetable protein meat product mainly comes from plants, and the protein structure is relatively single. In the invention, a proper amount of bone collagen peptide is added, and animal-derived protein is introduced to improve the gel property of the vegetable protein meat product. Meanwhile, polysaccharide substances such as cellulose and cellulose derivatives are added to improve intermolecular acting forces such as Van der Waals force and hydrophobic effect in a vegetable protein meat product system.
Preferably, the weight ratio of methylcellulose, citrus fiber and collagen peptide is (40-50): (4-6): (4-5).
Further, the invention also provides a using method of the texture cross-linking agent, which comprises the following steps:
Dissolving the texture cross-linking agent in water at 0-4 ℃ to form colloid; the colloid is then mixed with other raw materials.
In a preferred embodiment, the weight ratio of the texture crosslinking agent to water is 1:10-30.
The invention also provides application of the texture cross-linking agent in vegetable protein meat products.
Preferably, the vegetable protein meat product includes vegetable protein meat patties, vegetable protein meat balls and vegetable protein sausage.
The texture cross-linking agent provided by the invention has a good effect of improving the elasticity and the chewing property of the vegetable protein meat product.
Furthermore, the invention also provides a vegetable protein vegetarian meat product which contains vegetable proteins and the texture cross-linking agent.
Preferably, the mass ratio of the texture cross-linking agent to the vegetable protein is (0.06-0.1): 1.
Preferably, the vegetable protein meat product is vegetable protein meat cake, vegetable protein meat ball or vegetable protein sausage.
Furthermore, the invention also provides a preparation method of the vegetable protein vegetarian meat product, which comprises the following steps:
Dissolving the texture cross-linking agent in water at 0-4 ℃ to form colloid; mixing the colloid with other raw materials including plant proteins; after which forming and freezing are carried out.
In a preferred embodiment, the weight ratio of the texture crosslinking agent to water is 1:10-30.
Preferably, the mixing is performed at 100-500 RPM.
More preferably, the mixing time is 2-8min.
The present invention provides a more optimal method of use of the texture cross-linking agent, depending on its nature. Specifically, to increase the hydrophobic effect in the system, the texture cross-linking agent is first dissolved in water at 0-4 ℃ to form a uniform colloid. And then uniformly mixing the colloid, vegetable protein and other auxiliary materials, stirring at a high speed, destroying the original four-level structure of the protein through shearing action to rearrange protein molecules and polysaccharide molecules, and then forming and freezing to obtain the vegetable protein vegetarian meat product. The novel polysaccharide-protein gel network structure is promoted to be formed by heating at high temperature before eating, the gel strength of the product is increased, and the elasticity and the chewing property of the product are improved.
Based on the technical scheme, the invention has the following beneficial effects:
The texture cross-linking agent for vegetable protein meat products has good gel performance, animal-derived proteins and polysaccharides contained in the texture cross-linking agent can increase intermolecular acting force in a gel system, the original protein structure is destroyed through shearing action, protein molecules and polysaccharide molecules are rearranged, a novel polysaccharide-protein gel network structure is formed after heat treatment, and the gel strength and texture characteristics of the product are improved, so that the quality of the vegetable protein meat products is improved, and the product has a taste similar to that of animal meat products. Meanwhile, the method provided by the invention is simple to operate, is environment-friendly, is convenient for industrial production of products, and has a good market development space.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
The present embodiment first provides a texture cross-linking agent for vegetable protein vegetarian meat products, which comprises: 40g methylcellulose, 6g citrus fiber and 4g bone collagen peptide.
In this example, the above plant protein meat product texture cross-linking agent is further mixed with plant protein to prepare polysaccharide-protein gel, and the specific method is as follows:
(1) Uniformly mixing 40g of methylcellulose, 6g of citrus fiber and 4g of bone collagen peptide, dissolving in 1000g of ice water, and uniformly stirring to obtain uniform colloid.
(2) Mixing 50g colloid and 40g vegetable protein, and stirring at 200RPM for 4min.
(3) Heating in water bath at 90deg.C for 10min to form gel, and standing at 4deg.C for 1 hr.
Example 2
The embodiment provides an application of a texture cross-linking agent (same as the embodiment 1) of a vegetable protein vegetarian meat product in vegetable protein vegetarian meat pie, which comprises the following specific steps:
(1) Uniformly mixing 40g of methylcellulose, 6g of citrus fiber and 4g of bone collagen peptide, dissolving in 1000g of ice water, and uniformly stirring to obtain uniform colloid.
(2) Mixing 50g colloid with 40g vegetable protein and other adjuvants (starch 5g, salt 1g, light soy sauce 1g, five spice powder 0.5g, and soybean oil 2.5 g), stirring at 200RPM for 4min.
(3) Putting into a cake press for molding, and freezing at-50 ℃ for 4 hours after molding.
(4) Vacuum packaging the frozen vegetable protein meat cake, and storing at-18deg.C.
Example 3
The present embodiment first provides a texture cross-linking agent for vegetable protein vegetarian meat products, which comprises: 50g methylcellulose, 4g citrus fiber and 5g bone collagen peptide.
The embodiment further provides the application of the texture cross-linking agent for the vegetable protein meat product in vegetable protein meat sausage, and the specific method is as follows:
(1) 50g of methylcellulose, 4g of citrus fiber and 5g of bone collagen peptide are uniformly mixed, dissolved in 1000g of ice water and uniformly stirred to obtain uniform colloid.
(2) Mixing 40g vegetable protein, 50g colloid, and other adjuvants (starch 5g, salt 1g, light soy sauce 1g, five spice powder 0.5g, and soybean oil 2.5 g), and stirring at 300RPM for 3min.
(3) Pouring into sausage filler, and freezing at-50deg.C for 4 hr.
(4) Vacuum packaging the frozen vegetable protein sausage, and storing at-18deg.C.
Comparative example 1
This comparative example was prepared in the same manner as in example 2 except that a vegetable protein vegetarian meat patties were prepared: no plant protein meat product texture cross-linking agent is added.
Comparative example 2
This comparative example was prepared by the same method as in example 1, and the specific method is as follows:
(1) Uniformly mixing 40g of methylcellulose, 6g of citrus fiber and 4g of bone collagen peptide, dissolving in 1000g of ice water, and uniformly stirring to obtain uniform colloid.
(2) Mixing 50g colloid and 40g vegetable protein, heating in water bath at 90deg.C for 10min to form gel, and standing at 4deg.C for 1 hr.
Comparative example 3
This comparative example was prepared by the same method as in example 1, and the specific method is as follows:
(1) Uniformly mixing 40g of methylcellulose, 6g of citrus fiber and 4g of pigskin collagen peptide, dissolving in 1000g of ice water, and uniformly stirring to obtain uniform colloid.
(2) Mixing 50g colloid and 40g vegetable protein, and stirring at 200RPM for 4min.
(3) Heating in water bath at 90deg.C for 10min to form gel, and standing at 4deg.C for 1 hr.
Comparative example 4
This comparative example was prepared by the same method as in example 1, and the specific method is as follows:
(1) 40g of methylcellulose, 6g of carrageenan and 4g of bone collagen peptide are dissolved in 1000g of ice water and stirred uniformly.
(2) Mixing 50g of the above solution with 40g of vegetable protein, and stirring at 200RPM for 4min.
(3) Heating in water bath at 90deg.C for 10min to form gel, and standing at 4deg.C for 1 hr.
Comparative example 5
This comparative example was prepared by the same method as in example 1, and the specific method is as follows:
40g of vegetable protein is dissolved in 50g of ice water and mixed uniformly, and stirred for 4min under the condition of 200 RPM. Heating in water bath at 90deg.C for 10min to form gel, and standing at 4deg.C for 1 hr.
Experimental example 1
The gel strength of the gels obtained in example 1 and comparative examples 2 to 5 was measured using a physical property tester. The results are shown in Table 1.
TABLE 1 gel strength measurement results for example 1 and comparative examples 2-5
| Sample of | Gel strength/g |
| Example 1 | 2.12 |
| Comparative example 2 | 1.04 |
| Comparative example 3 | 1.62 |
| Comparative example 4 | 1.41 |
| Comparative example 5 | 0.73 |
As shown in Table 1, the texture cross-linking agent of the vegetable protein meat product provided by the method has a good effect of improving the gel strength of vegetable protein. Comparative examples 1 and 2 show that the shearing effect has a great influence on the gel performance, and the molecular structure of the protein can be changed by the shearing effect to form a novel polysaccharide-protein gel structure; as can be seen from example 1 and comparative example 3, the enhancement effect of collagen peptide is significantly better than that of pigskin collagen peptide; from example 1 and comparative example 4, the effect of citrus fiber on gel strength is significantly better than carrageenan; from example 1 and comparative example 5, it is understood that the addition of the animal-derived protein and polysaccharide of the present invention can increase intermolecular forces such as van der Waals force, hydrophobic interaction, etc. in the gel system, and the formed novel polysaccharide-protein gel structure is more stable.
Experimental example 2
Example 2 and comparative example 1 were decocted at 110 ℃ for 10min and 20 food professional sensory panelists were invited to perform sensory evaluation on the samples. The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3.
TABLE 2 sensory evaluation criteria
Table 3 results of sensory evaluation of example 2 and comparative example 1
As shown in Table 3, the texture cross-linking agent of the vegetable protein meat product provided by the method has a good effect of improving the taste and the tissue state of the vegetable protein meat cake. Comparative example 2 and comparative example 1 show that the vegetarian meat patties produced without the addition of the vegetarian meat product texture cross-linking agent are poor in elasticity, low in chewiness, and loose in texture.
Experimental example 3
The sample elasticity and chewiness were measured by taking example 2 and comparative example 1 after heat treatment using a physical property tester and selecting TPA mode, and the results are shown in Table 4.
Table 4 results of the texture measurements of example 2 and comparative example 1
| Sample of | Elasticity of | Masticatory properties |
| Example 2 | 4.72±0.14 | 7.31±0.37 |
| Comparative example 1 | 2.01±0.22 | 1.99±0.14 |
As shown in Table 4, the texture cross-linking agent of the vegetable protein meat product provided by the method has a good effect of improving the elasticity and the chewing property of the vegetable protein meat cake. Comparative example 2 and comparative example 1 show that the vegetable protein meat patties produced without the addition of the vegetable protein meat product texture cross-linking agent have poor elasticity and low chewiness, indicating that the polysaccharide-protein gel performance is better than that of a single protein gel. In conclusion, the cross-linking agent for the texture of the vegetable protein meat product can improve the texture characteristics of the vegetable protein meat product. Consistent with the results of the sensory evaluation.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (5)
1. A vegetable protein vegetarian meat product characterized in that it comprises vegetable protein, and a texture cross-linking agent; the texture cross-linking agent comprises (30-60) by weight: (2-20): methyl cellulose, citrus fiber and collagen peptide of (1-10); the mass ratio of the texture cross-linking agent to the vegetable protein is (0.06-0.1): 1, a step of;
The preparation method of the vegetable protein meat product comprises the following steps: dissolving the texture cross-linking agent in water at 0-4 ℃ to form colloid; then mixing the colloid with other raw materials; the mixing is performed at 100-500 RPM.
2. The vegetable protein meat product of claim 1, wherein the texture cross-linking agent comprises (40-50) by weight: (4-6): methyl cellulose, citrus fiber and collagen peptide of (4-5).
3. The vegetable protein meat product of claim 1, wherein the vegetable protein meat product is a vegetable protein meat patties, vegetable protein meat balls, or vegetable protein sausage.
4. A method of preparing a vegetable protein meat product according to any one of claims 1 to 3, comprising: dissolving the texture cross-linking agent in water at 0-4 ℃ to form colloid; mixing the colloid with other raw materials including plant proteins; the mixing is performed at 100-500 RPM; after which forming and freezing are carried out.
5. The method according to claim 4, wherein the mixing time is 2 to 8 minutes.
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| CN106923216A (en) * | 2017-02-28 | 2017-07-07 | 河南众品食业股份有限公司 | A kind of meat product adhesive and its application in terms of meat products processing |
| CN112106939A (en) * | 2020-09-25 | 2020-12-22 | 康洛信(广东)生物科技有限公司 | Collagen filling material for improving mouthfeel and artificial meat product containing same |
| CN112741201A (en) * | 2021-01-12 | 2021-05-04 | 合肥工业大学 | Plant meat cake emulsified slurry and protein-polysaccharide composite matrix pre-emulsified plant meat cake |
| CN113208066A (en) * | 2021-06-03 | 2021-08-06 | 中国计量大学 | Method for improving gel texture characteristics of low-salt minced pork |
| JP2021182872A (en) * | 2020-05-21 | 2021-12-02 | Ｏｃｉ株式会社 | Denaturation inhibitor of prepared meat and method for inhibiting denaturation of prepared meat |
-
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- 2022-06-08 CN CN202210648149.5A patent/CN115104723B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923216A (en) * | 2017-02-28 | 2017-07-07 | 河南众品食业股份有限公司 | A kind of meat product adhesive and its application in terms of meat products processing |
| JP2021182872A (en) * | 2020-05-21 | 2021-12-02 | Ｏｃｉ株式会社 | Denaturation inhibitor of prepared meat and method for inhibiting denaturation of prepared meat |
| CN112106939A (en) * | 2020-09-25 | 2020-12-22 | 康洛信(广东)生物科技有限公司 | Collagen filling material for improving mouthfeel and artificial meat product containing same |
| CN112741201A (en) * | 2021-01-12 | 2021-05-04 | 合肥工业大学 | Plant meat cake emulsified slurry and protein-polysaccharide composite matrix pre-emulsified plant meat cake |
| CN113208066A (en) * | 2021-06-03 | 2021-08-06 | 中国计量大学 | Method for improving gel texture characteristics of low-salt minced pork |
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