CN115428853A - Flavored composite protein spicy strip leisure food and preparation method thereof - Google Patents
Flavored composite protein spicy strip leisure food and preparation method thereof Download PDFInfo
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- CN115428853A CN115428853A CN202210936166.9A CN202210936166A CN115428853A CN 115428853 A CN115428853 A CN 115428853A CN 202210936166 A CN202210936166 A CN 202210936166A CN 115428853 A CN115428853 A CN 115428853A
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Classifications
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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
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- 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
- A23J3/04—Animal 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
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a flavor composite protein spicy strip leisure food, which comprises the following steps: mixing the isolated soy protein powder and the egg white powder, and preparing a composite protein spicy strip matrix by a double-screw extrusion technology; soaking the matrix in water, dehydrating the compound protein spicy strips, cutting, parching, flavoring, adding tomato flavor, mashed garlic flavor or sour and hot flavor, vacuum packaging, and sterilizing. The leisure food of the invention does not add any additive, improves the taste and quality of protein products by adding partial egg white protein, has the characteristics of loose and porous structure after rehydration and good chewing taste, has protein content not less than 60g/100g and rich nutritive value, is used for preparing convenient foods with different flavors by frying and seasoning, has simple processing technology, and can meet multiple requirements of modern consumer groups.
Description
Technical Field
The invention belongs to the technical field of food processing and manufacturing, and particularly relates to a flavored composite protein spicy strip leisure food and a preparation method thereof.
Background
In recent years, beans, grains and the like are used as main raw materials, and leisure food with certain nutritional value and rich varieties is produced and manufactured through the processing of a puffing process, so that the bean-grain puffed snack is popular with wide consumers. The spicy strips are important leisure snacks in the market, and the produced spicy strips begin to develop towards the direction of nature, health and nutrition. The spicy strips in the market at present have various tastes, and in addition to the traditional spicy and hot taste and the sweet and spicy taste, new tastes such as beef taste and barbecue taste gradually appear. The spicy strips contain various additives and preservatives, have low nutritional value, and can cause anorexia and abdominal distension and discomfort when being eaten too much. In addition, some products have high hardness, poor toughness and poor chewing mouthfeel. The leisure food produced by the extrusion method has the characteristics of diversified functions, high production efficiency and the like, and is widely applied to the field of food. The nutritional requirements of vegetarians can be met, and the risks of diseases such as hypertension and obesity can be effectively reduced. The extrusion processing efficiency is high, the cost is low, no chemical pollution exists, and the product after extrusion processing has the characteristics of high digestibility, less nutrient loss, long shelf life and the like. The protein from different sources has certain difference in physicochemical property and nutritional value, animal and plant proteins are subjected to compound extrusion, and the products obtained by extrusion after mutual mixing not only have improved nutritional value, but also have better appearance, flavor and texture characteristics, and have good embodiment on nutritional balance.
The soybean protein isolate has reasonable amino acid proportion and rich nutrition, contains lysine which is deficient with most cereal proteins, has unique functional characteristics, is a high-quality protein source, and can improve the nutritional value of food when being added into the food, so the soybean protein isolate has wide application in the food. Can be used as additive to be added into food to regulate the protein ratio in food and improve the utilization rate of protein; the protein-rich meat product is added into meat products, under the condition of not influencing the mouthfeel of the meat, the protein content in the meat products is increased, the defects of high calorie, low vitamin and the like of animal meat are overcome, the texture of the meat products is improved by utilizing the functional characteristics of the protein, the water retention and fat retention capacity of the meat products is improved, and the flavor is improved. When added into flour products, the additive can improve the quality of the flour products, improve the color, the fragrance and the taste of food, and also effectively improve the shelf life of the food. Can also be mixed with other raw materials for extrusion production to replace meat products. The protein raw material is extruded into leisure food in various forms by utilizing the extrusion technology, the leisure food can be directly eaten, and can also be provided for related enterprises to carry out secondary processing, and the produced product is very popular and is popular among people.
Egg white contains various high-quality proteins such as ovalbumin, egg-associated albumin, lysozyme, ovomucin, ovomucoid, ovoglobulin G2 and G3 and the like, and the proteins endow the egg white with special physiological functions and biological activity. The egg white powder is protein powder prepared by dewatering and drying processed egg white, contains the same kind of protein as that in fresh egg white, is a high-quality animal protein source, has high protein content and low water content of solid powder, and is convenient to transport and store, so the egg white powder is widely applied to the food industry.
The characteristic of abundant protein content of egg albumen powder is utilized by scholars to develop high protein food. The Zhouyang research shows that both egg white protein powder and soybean protein isolate powder can improve the quality of the fish balls, and the gel effect of the egg white powder is superior to that of the soybean protein isolate.
In recent years, with the improvement of the living standard of people in China, people tend to pursue a healthier living mode, and the demand on extruded protein is greater, so that the composite protein spicy strip leisure food has a great development space in China.
Through searching, the following patent publications related to the patent application of the invention are found:
1. the invention discloses a spleen-invigorating and stomach-protecting nutritional spicy strip and a preparation method thereof (CN 110013001A), and discloses a spleen-invigorating and stomach-protecting nutritional spicy strip and a preparation method thereof. The raw materials of the spleen-invigorating stomach-protecting nutritional spicy strip comprise: 80 to 120 parts of high gluten wheat flour, 1 to 5 parts of minced fillet, 2 to 6 parts of salt, 10 to 30 parts of compound plant mucopolysaccharide, 0 to 20 parts of water, 0.3 to 0.6 part of monoglyceride and 8 to 45 parts of mixing materials. The invention reduces the consumption of oil and salt in the spicy sticks, and simultaneously relieves the irritation of the spicy sticks to throats and intestines and stomach, so that the spicy sticks are more nutritional and healthy and are favored by consumers.
2. The invention discloses a preparation method of an instant food based on wheat textured protein (CN 107594544A), and discloses the preparation method of the instant food based on the wheat textured protein, wherein vital gluten and wheat starch are mixed, and then extrusion, cutting, forming, drying and cooling are carried out; soaking high-quality wheat wiredrawing protein in normal-temperature rehydration solution, and obtaining rehydrated wheat wiredrawing protein after soaking; draining the wheat wiredrawing protein, freezing, and putting into a vacuum frying device to obtain the wheat wiredrawing protein with a solidified and shaped surface; microwave heating the wheat wiredrawing protein with the surface solidified and shaped, cooling to normal temperature, fully mixing the wheat wiredrawing protein with the five-spice seasoning, deoxidizing and packaging, and then carrying out high-pressure steam sterilization. The whole process of the invention is processed by using the whole vegetable material, the product has a fibrous structure similar to the chicken fillet, the taste is close to the chicken fillet, no fishy smell of other similar products is generated, the nutrition is rich, the flavor is unique, and the oil content is low.
3. The invention discloses a textured soybean protein and a preparation method thereof (CN 104905350A), and the textured soybean protein is prepared by taking low-temperature defatted soybean meal and leafy grass pulp as raw materials and carrying out processes of pulping, homogenizing, mixing and stirring, extruding and puffing, curing and shaping and the like. The invention improves and optimizes the raw material formula and the production process of the soybean tissue protein, not only saves the soybean raw material and reduces the production cost by adding the specially processed common leafy herb pulp into the formula, but also optimizes the protein composition of the product, ensures that the flavor of the product is more prominent while enriching the nutrition, and through production verification, the soybean tissue protein product prepared by the method has the advantages of obviously improved elasticity, toughness and meat feeling, compacter structure, fine and smooth mouthfeel, better chewiness, no dry and granular feeling and no beany flavor basically. In addition, the method has simple process, easy operation, no sewage discharge and water resource saving.
By contrast, the first patent publication reduces the amount of oil and salt used in the peppers, making the peppers more nutritious and healthy. However, the application of the method is that the soy protein isolate, the egg white powder and the animal and vegetable protein are compounded, so that the nutrition is stronger, the spicy strip with high protein is made, and the seasoning process is less in oil and salt, and is nutritional and healthy. The second patent publication document is that the main components of wheat gluten and wheat starch are extruded, cut, formed, dried, cooled, rehydrated, fried and the like to prepare a product with a fibrous structure and rich nutrition. But the application of the patent does not need to be fried and seasoned after rehydration, and the process is simple. The third patent publication uses low-temperature defatted soybean meal and straw pulp, which are prepared by pulping, homogenizing, mixing, extruding, puffing, aging, and shaping, and has complicated process. However, the main processes of the application of the patent are humidifying and material mixing, extruding and puffing and the like, and the process is simple and convenient to operate; the egg white powder has rich nutritive value, but the developed product is relatively monotonous, the product of the invention takes the soy protein isolate and the egg white powder as main raw materials, the composite protein spicy strips are prepared by utilizing a double-screw extrusion technology, the protein content is higher, no additive is added in the production process, the taste and the texture characteristics are better, the composite protein spicy strip leisure food with various flavors can be prepared after seasoning, and the product is delicious and healthy and is simple to prepare.
By contrast, the present patent application is therefore substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a flavored composite protein spicy strip leisure food and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of a flavored composite protein spicy strip leisure food comprises the following steps:
mixing 90-94 parts by weight of soybean protein isolate powder and 6-10 parts by weight of egg white powder, and preparing the composite protein spicy strip matrix by a double-screw extrusion technology; soaking the matrix in water to obtain rehydrated compound protein spicy strips; dehydrating the composite protein spicy strips to obtain dehydrated composite protein spicy strips, cutting, frying and seasoning to endow the strips with tomato flavor, minced garlic flavor or sour and spicy flavor with various flavors, and then carrying out vacuum packaging and sterilization to obtain the flavored composite protein spicy strip leisure food.
Further, weighing the separated soybean protein powder and the egg white powder, placing the weighed materials in a flour mixer, stirring the materials for 20min, uniformly mixing the materials, adjusting the water content of the materials to be 38-42%, placing the materials in a self-sealing bag to balance the water for 12h, setting the temperatures of I-IV areas of an extruder to be 60-70 ℃, 90-100 ℃, 140-145 ℃, 150-155 ℃ and the screw rotation speed to be 17-18 Hz respectively; feeding the raw materials into a double-screw extruder at a constant speed to obtain the composite protein spicy strip matrix.
Further, soaking the matrix in warm water with the weight of 20-25 times of the matrix for 20-30 min to ensure that the matrix fully absorbs water and expands, putting the matrix into a dehydrator to dehydrate for 1-2 min, and removing redundant water to obtain the dehydrated composite protein spicy strips.
Further, cutting the dehydrated compound protein spicy strips into 3-5 cm small sections, frying and seasoning, pouring rapeseed oil into the small sections, adding the compound protein spicy strips, frying, adding seasonings, controlling the power of an induction cooker to be 300-500 w, frying while stirring, and frying for 4-6 min.
Further, the fried and seasoned flavor compound protein spicy strips are put into a polyethylene food bag or an aluminum foil bag, packaged by a vacuum sealing machine and sterilized, including high-temperature instantaneous sterilization, pasteurization and boiling sterilization; and taking out after sterilization is finished, cooling to room temperature, and filling the finished product into a carton.
The flavored composite protein spicy strip leisure food prepared by the method comprises tomato-flavored composite tissue protein, minced garlic-flavored composite tissue protein and sour-spicy composite tissue protein.
Furthermore, the flavoring required by the tomato flavor compound tissue protein comprises, by taking 100g of dehydrated compound tissue protein as a formula, 36-38 g of rapeseed oil, 145-150 g of tomato sauce, 1.2-1.5 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 1.4-1.6 g of light soy sauce and 2.5-2.7 g of cooked sesame.
Furthermore, the seasoning needed by the minced garlic flavor compound tissue protein comprises 36-38 g of rapeseed oil, 33-35 g of minced garlic sauce, 0.5-0.7 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 1.4-1.6 g of soy sauce and 2.5-2.7 g of cooked sesame, wherein the proportion of the seasoning is calculated by taking 100g of dehydrated compound tissue protein.
Furthermore, the seasoning needed by the sour and hot compound tissue protein comprises, by taking 100g of dehydrated compound tissue protein as a proportioning, 36-38 g of rapeseed oil, 1.3-1.5 g of green pepper, 14-16 g of chili powder, 1.2-1.5 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 16-18 g of aged vinegar and 2.5-2.7 g of cooked sesame.
The invention has the advantages and positive effects that:
1. the flavor composite protein spicy strip leisure food takes the isolated soy protein and the egg white powder as main characteristic components, no additive is added, the taste and the quality of a protein product are improved by adding part of egg white protein, the flavor composite protein spicy strip leisure food has a loose and porous structure after rehydration, the rehydration rate is more than or equal to 200 percent, the hardness is 420.20-454.66 g, the elasticity is 0.977-0.983, the chewiness is 362.02-399.32, the chewing taste is good, the protein content is not lower than 60g/100g, the nutritional value is rich, convenient foods with different flavors are prepared by a stir-frying seasoning mode, the processing technology is simple, and the requirements of modern consumer groups can be met.
2. The preparation method of the flavor composite protein spicy strip leisure food is convenient and simple to operate, has low raw material cost, and can be used for industrial production.
3. The spicy strips with the compound flavor protein prepared by the invention can meet the nutritional requirements of modern consumer groups, the product has rich nutrition and good chewing taste after rehydration, and can be prepared into convenient leisure food with different flavors after seasoning.
4. According to the invention, the egg white protein is added into the soy protein isolate, so that the gelling property and the solubility of the soy protein isolate can be obviously improved. And can improve the problems of poor texture and chewing feeling of single soybean protein isolate extruded textured products, and is superior to the extrusion effect of single soybean protein isolate. Therefore, in the preparation of the soybean protein product produced by extrusion, the mouthfeel and the quality of the soybean protein product can be improved by adding part of egg white protein.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The various experimental procedures described in the specific examples are conventional in the art and are not specifically described herein, and one of ordinary skill in the art can refer to various conventional tool books, scientific literature, or related specifications, manuals, etc. before the filing date of the present application.
A preparation method of a flavored composite protein spicy strip leisure food comprises the following steps:
mixing 90-94 parts by weight of soybean protein isolate powder and 6-10 parts by weight of egg white powder, and preparing the composite protein spicy strip matrix by a double-screw extrusion technology; soaking the matrix in water to obtain rehydrated compound protein spicy strips; dehydrating the composite protein spicy strips to obtain dehydrated composite protein spicy strips, cutting, frying and seasoning to endow the strips with tomato flavor, minced garlic flavor or sour and spicy flavor with various flavors, and then carrying out vacuum packaging and sterilization to obtain the flavored composite protein spicy strip leisure food.
Preferably, the raw materials of the soybean protein isolate powder and the egg white powder are weighed and placed in a flour-mixing machine to be stirred for 20min to be uniformly mixed, the water content of the raw materials is adjusted to be 38-42 percent, the raw materials are placed in a self-sealing bag to balance the water for 12h, the temperatures of the I-IV areas of an extruder are respectively set to be 60-70 ℃, 90-100 ℃, 140-145 ℃, 150-155 ℃, and the rotating speed of a screw is 17-18 Hz; feeding the raw materials into a double-screw extruder at a constant speed to obtain the composite protein spicy strip matrix.
Preferably, the matrix is soaked in warm water with the weight of 20-25 times of the matrix for 20-30 min to fully absorb water and expand, and then is put into a dehydrator to be dehydrated for 1-2 min, and redundant water is removed, so that the dehydrated composite protein spicy strips are obtained.
Preferably, the dehydrated compound protein spicy strips are cut into small segments of 3-5 cm, stir-fried and seasoned, rapeseed oil is poured, the compound protein spicy strips are added for stir-frying, then the seasonings are added, the power of an induction cooker is controlled to be 300-500 w during the period, stir-frying is carried out while stirring, and stir-frying time is 4-6 min.
Preferably, the fried and seasoned flavor compound protein spicy strips are put into a polyethylene food bag or an aluminum foil bag, packaged by a vacuum sealing machine and sterilized, including high-temperature instantaneous sterilization, pasteurization and boiling sterilization; and taking out after sterilization is finished, cooling to room temperature, and filling the finished product into a carton.
The flavored composite protein spicy strip leisure food prepared by the method comprises tomato-flavored composite tissue protein, minced garlic-flavored composite tissue protein and sour-spicy composite tissue protein.
Preferably, the flavoring required by the tomato flavor compound tissue protein comprises 36-38 g of rapeseed oil, 145-150 g of tomato sauce, 1.2-1.5 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 1.4-1.6 g of light soy sauce and 2.5-2.7 g of cooked sesame, wherein the proportion of the flavoring is calculated by taking 100g of the dehydrated compound tissue protein.
Preferably, the seasoning required by the minced garlic flavor compound tissue protein comprises 36-38 g of rapeseed oil, 33-35 g of minced garlic sauce, 0.5-0.7 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 1.4-1.6 g of soy sauce and 2.5-2.7 g of cooked sesame, wherein the proportion of the dehydrated compound tissue protein is 100 g.
Preferably, the seasoning required by the sour and hot composite tissue protein comprises 36-38 g of rapeseed oil, 1.3-1.5 g of green pepper, 14-16 g of chilli powder, 1.2-1.5 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 16-18 g of aged vinegar and 2.5-2.7 g of cooked sesame, wherein the proportion of the seasoning is calculated by taking 100g of dehydrated composite tissue protein.
Specifically, the preparation and detection are as follows:
example 1
The tomato-flavored composite protein spicy strip leisure food comprises the following components in parts by weight:
94 parts of soybean protein isolate powder;
6 parts of egg white powder.
Wherein: the tomato-flavor compound protein spicy strip leisure food is obtained as follows:
1. mixing raw materials: weighing the raw materials, and stirring in a dough mixer for 20min to mix them uniformly;
2. humidifying and mixing materials: adjusting the water content of the raw materials to 40%, and filling the raw materials into a self-sealing bag to balance the water for 12h for later use;
3. extruding: extruding the raw materials, setting the temperatures of I-IV areas of the extruder to be 60 ℃, 90 ℃, 140 and 150 ℃ respectively, and setting the rotating speed of a screw to be 17Hz. Feeding the raw materials into a double-screw extruder at a constant speed to obtain a composite protein spicy strip matrix;
4. rehydration: soaking the compound protein spicy strip matrix in warm water with the weight 20 times of that of the compound protein spicy strip matrix for 20min to ensure that the compound protein spicy strip matrix fully absorbs water and expands to obtain the compound protein spicy strip after rehydration;
5. and (3) dehydrating: placing the rehydrated composite protein spicy strips into a dehydrator for dehydration for 1min, and removing redundant water to obtain dehydrated composite protein spicy strips;
6. cutting: cutting the dehydrated compound protein spicy strips into small sections of about 4cm for later use;
7. frying and seasoning: frying and seasoning, pouring rapeseed oil, adding compound protein spicy strips, frying, and then sequentially adding seasonings, wherein the mixture ratio is calculated by taking 100g of dehydrated compound protein spicy strips, and comprises 37g of rapeseed oil, 150g of tomato sauce, 1.5g of edible salt, 1.5g of white granulated sugar, 2.8g of oyster sauce, 1.6g of chicken essence, 1.5g of light soy sauce and 2.6g of cooked sesame, wherein the power of an electromagnetic oven is controlled to be 300w during the frying, the stirring and the frying are carried out while stirring, and the stirring and the frying time is about 4min;
8. quantitative bagging and vacuum sealing: filling the cooled tomato-flavored compound protein spicy strips into a polyethylene food bag and an aluminum foil bag, and packaging by using a vacuum sealing machine;
9. and (3) sterilization: boiling the packaged sample for sterilization, and boiling the sample in boiling water for 2min. Taking out after sterilization, cooling to room temperature, and packaging into paper box.
Example 2
The minced garlic flavored composite protein spicy strip leisure food comprises the following components in parts by weight:
92 parts of soybean protein isolate powder;
and 8 parts of egg white powder.
Wherein: the minced garlic flavor compound protein spicy strip leisure food is obtained as follows:
1. mixing raw materials: weighing the raw materials, and stirring in a dough mixer for 20min to mix them uniformly;
2. humidifying and mixing materials: adjusting the water content of the raw materials to 42%, and filling the raw materials into a self-sealing bag to balance the water for 12h for later use;
3. extruding: extruding the raw materials, setting the temperatures of I-IV areas of the extruder to be 60 ℃, 90 ℃, 140 and 150 ℃ respectively, and setting the rotating speed of a screw to be 17Hz. Feeding the raw materials into a double-screw extruder at a constant speed to obtain a composite protein spicy strip matrix;
4. rehydration: soaking the compound protein spicy strip matrix in warm water with the weight 20 times of that of the compound protein spicy strip matrix for 20min to ensure that the compound protein spicy strip matrix fully absorbs water and expands to obtain the compound protein spicy strip after rehydration;
5. and (3) dehydrating: placing the rehydrated composite protein spicy strips into a dehydrator for dehydration for 1min, and removing redundant water to obtain dehydrated composite protein spicy strips;
6. cutting: cutting the dehydrated compound protein spicy strips into small sections of about 4cm for later use;
7. frying and seasoning: frying and seasoning, pouring rapeseed oil, adding compound protein spicy strips, frying, and then sequentially adding seasonings, wherein the mixture ratio is calculated by 100g of dehydrated compound protein spicy strips, and the mixture ratio comprises 37g of rapeseed oil, 35g of minced garlic sauce, 0.5g of edible salt, 1.5g of white granulated sugar, 2.8g of oyster sauce, 1.6g of chicken essence, 1.5g of light soy sauce and 2.6g of cooked sesame, wherein the power of an electromagnetic oven is controlled to be 300w during the frying, and the frying time is about 4min;
8. quantitative bagging and vacuum sealing: filling the cooled mashed garlic taste composite protein spicy strips into a polyethylene food bag and an aluminum foil bag, and packaging by using a vacuum sealing machine;
9. and (3) sterilization: boiling the packaged sample for sterilization, and boiling the sample in aluminum foil bag for 10min. And taking out after sterilization is finished, cooling to room temperature, and filling the finished product into a carton.
Example 3
The sour and spicy composite protein spicy strip leisure food comprises the following components in parts by weight:
94 parts of soybean protein isolate powder;
6 parts of egg white powder.
Wherein: the sour and spicy composite protein spicy strip leisure food is obtained as follows:
1. mixing raw materials: weighing the raw materials, and stirring in a dough mixer for 20min to mix them uniformly;
2. humidifying and mixing materials: adjusting the water content of the raw materials to 40%, and filling the raw materials into a self-sealing bag to balance the water for 12h for later use;
3. extruding: extruding the raw materials, setting the temperatures of I-IV areas of the extruder to be 60 ℃, 90 ℃, 140 and 150 ℃ respectively, and setting the rotating speed of a screw to be 17Hz. Feeding the raw materials into a double-screw extruder at a constant speed to obtain a composite protein spicy strip matrix;
4. rehydration: soaking the compound protein spicy strip matrix in warm water with the weight 20 times of that of the compound protein spicy strip matrix for 20min to ensure that the compound protein spicy strip matrix fully absorbs water and expands to obtain the compound protein spicy strip after rehydration;
5. and (3) dehydrating: placing the rehydrated composite protein spicy strips into a dehydrator for dehydration for 1min, and removing redundant water to obtain dehydrated composite protein spicy strips;
6. cutting: cutting the dehydrated compound protein spicy strips into small sections of about 4cm for later use;
7. frying and seasoning: frying and seasoning, pouring rapeseed oil, adding green pepper and chili powder, adding compound protein chili strips, frying, and then sequentially adding seasonings, wherein the mixture ratio is calculated by 100g of dehydrated compound protein chili strips, and the mixture comprises 37g of rapeseed oil, 1.4g of green pepper, 15g of chili powder, 1.5g of edible salt, 1.5g of white granulated sugar, 2.8g of oyster sauce, 1.6g of chicken essence, 17g of old aged vinegar and 2.6g of cooked sesame, wherein the power of an induction cooker is controlled to be 300w during the period, the frying is carried out while stirring, and the frying time is about 4min;
8. quantitative bagging and vacuum sealing: filling the cooled sour and spicy composite protein spicy strips into a polyethylene food bag and an aluminum foil bag, and packaging by using a vacuum sealing machine;
9. and (3) sterilization: boiling the packaged sample for sterilization, and boiling the sample in boiling water for 2min. And taking out after sterilization is finished, cooling to room temperature, and filling the finished product into a carton.
Comparative example 1
The comparative example provides a composite protein spicy strip snack food, the preparation method is the same as that of example 1, except that the addition amounts of the isolated soy protein powder and the egg white powder are different, as shown in table 5.
Comparative example 2
The present comparative example provides a composite protein spicy strip snack food, which was prepared in the same manner as in example 1, except that the moisture content of the raw materials was adjusted to be different, as shown in table 5.
Comparative example 3
This comparative example provides a composite protein spicy bar snack food prepared according to the same method as in example 1, except that the barrel temperature of the extruder was varied, as shown in table 5.
Comparative example 4
The comparative example provides a composite protein spicy strip snack food, the preparation method is the same as that of example 1, but the screw rotation speed is different, as shown in table 5.
Comparative example 5
The comparative example provides a composite protein spicy stripe snack food, the preparation method is the same as that of example 2, and the difference is that the addition amount of the soybean protein isolate powder and the egg white powder is different, as shown in table 6.
Comparative example 6
This comparative example provides a composite protein spicy bar snack food prepared according to the same method as example 2, except that the raw material was adjusted to have a different moisture content, as shown in table 6.
Comparative example 7
This comparative example provides a composite protein spicy bar snack food prepared according to the same method as example 2, except that the barrel temperature of the extruder was different, as shown in table 6.
Comparative example 8
The comparative example provides a composite protein spicy strip snack food, which is prepared by the same method as the preparation method of example 2, except that the screw rotation speed is different, as shown in table 6.
The preparation method of example 2 is the same as that of examples 1 and 3, except for the difference in flavor, the difference in moisture content, and the difference in the amount of egg white powder added.
The invention relates to a relative detection result of the flavor compound protein spicy strip leisure food:
the products of examples 1 to 3 were subjected to quality testing and sensory evaluation, and the results are shown in tables 1 to 3. Texture test conditions: the test mode is TPA, the test probe is P/100, the speed before the test is 1.0mm/s, the speed during the test is 2.0mm/s, the speed after the test is 2.0mm/s, the compression ratio is 40%, the interval between two times of compression is 5s, and the trigger force is 5g. Using Zhao Jiang [1] Etc. to determine amino acid scores, biovalencies; the sensory evaluation indexes are shown in Table 4.
TABLE 1
TABLE 2
TABLE 3
As can be seen from Table 1, the flavor composite protein spicy strip snack food disclosed by the invention is aromatic in flavor, compact in structure and uniform in texture, has a unique bean flavor of the product, has a bulky and porous structure after rehydration, has the rehydration rate of not less than 200%, has the hardness of 420.20-454.66 g, the elasticity of 0.977-0.983 and the chewiness of 362.02-399.32, and is good in hardness and elasticity and good in chewing taste. The obtained product has the characteristic of high protein, the protein content is not lower than 60g/100g, and the product meets the high protein standard in GB28050-2011 national Standard for food safety, pre-packaged food Nutrition Label general rules. The instant leisure food with different flavors can be prepared after simple seasoning, and is healthy and delicious, and the processing technology is simple. As can be seen from Table 2, the essential amino acids of the products of examples 1 to 3 were all higher than the FAO/WHO pattern standard when evaluated based on the FAO/WHO equilibrium pattern of essential amino acids. The soybean protein isolate powder and the egg white powder are used as main raw materials, the nutritive values of plant protein and animal protein can be integrated, the variety of necessary amino acid is complete, and people can obtain multiple nutritive values in one food. As can be seen from Table 3, the bio-value is an index reflecting the degree of utilization of the protein in the food by the body after digestion and absorption, and the higher the bio-value of the products of examples 1 to 3 is, the higher the utilization rate of the protein by the body is, and the higher the nutritional value of the protein is.
TABLE 4
TABLE 5
Comparative example 1 is different from example 1 in that the amount of the soy protein isolate powder added is different from that of the egg white powder added. The addition of the egg white powder can improve the problems of poor texture and chewing feeling of a single soybean protein isolate extruded textured product, and is superior to the extrusion effect of the single soybean protein isolate. Comparative example 2 differs from example 1 in the moisture content. The extrusion process is lack of moisture, lack of viscosity, can not be fully melted, and the product can not be expanded, so the hardness is higher. Too much hardness affects the chewiness of the product, which is high and has poor mouthfeel. Comparative example 3 differs from example 1 in the barrel temperature. At lower temperatures, the material is not completely cured and does not meet the requirement of forming a stable texture in the extruded product. Comparative example 4 differs from example 1 in the screw rotation speed. When the rotating speed of the screw is low, the detention time of the materials in the extruder is prolonged, so that part of the materials are burnt, and the product contains hard blocks during extrusion, so that the hardness and the chewiness are high, and the quality is poor. Therefore, after the soy protein isolate powder and the egg white powder are compounded, the extruded product not only has the characteristic of high protein, but also can solve the problems of poor texture and chewing feeling of a single soy protein isolate extruded textured product by adding the egg white powder, has better extrusion effect than the single soy protein isolate and has better sensory quality. In addition, under the condition of the optimal technological parameter combination, the composite protein extruded leisure food with better quality can be obtained.
TABLE 6
Comparative example 5 is different from example 2 in that the amount of the soy protein isolate powder added is different from that of the egg white powder added. The addition of the egg white powder can improve the problem that the texture and the chewing feeling of a single soybean protein isolate extruded textured product are poor, and when the addition amount of the egg white powder is increased, the elasticity of the product is increased, the mouthfeel is improved, and the extrusion effect of the egg white powder is better than that of the single soybean protein isolate. Comparative example 6 differs from example 2 in the moisture content. Excessive water can reduce the temperature in the extruder, so that the viscosity of the raw material is reduced sharply, the extrusion and shearing of the material by the screw are not facilitated, the retention time of the raw material in the extruder is reduced, the product puffing effect is poor, and the sensory score is reduced correspondingly. Comparative example 7 differs from example 2 in the barrel temperature. As the barrel temperature increases, the water inside the product evaporates more and more intensely, and thus the hardness of the product increases. Comparative example 8 differs from example 2 in the screw rotation speed. However, when the rotation speed of the screw is too high, the mixing and heating time of the raw materials in the extruder is greatly shortened, and undenatured protein forms a hard core in the extruded product, so that the hardness and chewiness of the product are high, and the quality of the product is poor.
In conclusion, the method has a synergistic effect among the soybean protein isolate powder, the egg white powder, the raw material water content regulation, the barrel temperature and the screw rotation speed, and the soybean protein isolate powder, the egg white powder, the raw material water content regulation, the barrel temperature and the screw rotation speed are better than the effect of changing one condition when used together.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (9)
1. A preparation method of a flavor composite protein spicy strip leisure food is characterized by comprising the following steps: the method comprises the following steps:
mixing 90-94 parts by weight of soybean protein isolate powder and 6-10 parts by weight of egg white powder, and preparing the composite protein spicy strip matrix by a double-screw extrusion technology; soaking the matrix in water to obtain rehydrated compound protein spicy strips; dehydrating the composite protein spicy strips to obtain dehydrated composite protein spicy strips, cutting, frying and seasoning to endow the strips with tomato flavor, minced garlic flavor or sour and spicy flavor with various flavors, and then carrying out vacuum packaging and sterilization to obtain the flavored composite protein spicy strip leisure food.
2. The production method according to claim 1, characterized in that: weighing the soybean protein isolate powder and the egg white powder, placing the weighed soybean protein isolate powder and the egg white powder into a flour-mixing machine, stirring the materials for 20min, uniformly mixing the materials, adjusting the water content of the materials to be 38-42%, placing the materials into a self-sealing bag to balance the water for 12h, setting the temperatures of areas I-IV of an extruder to be 60-70 ℃, 90-100 ℃, 140-145 ℃, 150-155 ℃ and the rotating speed of a screw to be 17-18 Hz respectively; feeding the raw materials into a double-screw extruder at a constant speed to obtain the composite protein spicy strip matrix.
3. The method of claim 1, wherein: soaking the matrix in warm water with the weight of 20-25 times of the matrix for 20-30 min to ensure that the matrix fully absorbs water and expands, putting the matrix into a dehydrator to dehydrate for 1-2 min, and removing excessive water to obtain the dehydrated compound protein spicy strips.
4. The production method according to claim 1, characterized in that: cutting the dehydrated compound protein spicy strips into small segments of 3-5 cm, frying and seasoning, pouring rapeseed oil, adding the compound protein spicy strips, frying, adding seasonings, controlling the power of an induction cooker to be 300-500 w, frying while stirring, and frying for 4-6 min.
5. The production method according to any one of claims 1 to 4, characterized in that: loading the fried and seasoned flavor compound protein spicy strips into a polyethylene food bag or an aluminum foil bag, packaging by using a vacuum sealing machine, and sterilizing, including high-temperature instantaneous sterilization, pasteurization and boiling sterilization; taking out after sterilization, cooling to room temperature, and packaging into paper box.
6. The flavored composite protein spicy bar snack prepared according to the method of any of claims 1 to 5, characterized in that: the spicy strip leisure food comprises tomato-flavor compound tissue protein, minced garlic-flavor compound tissue protein and sour-hot-flavor compound tissue protein.
7. The flavored composite protein spicy bar snack food of claim 6, wherein: the flavoring required by the tomato flavor compound tissue protein is calculated by taking 100g of dehydrated compound tissue protein as a proportioning, and comprises 36-38 g of rapeseed oil, 145-150 g of tomato sauce, 1.2-1.5 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 1.4-1.6 g of light soy sauce and 2.5-2.7 g of cooked sesame.
8. The flavored composite protein spicy bar snack food of claim 6, wherein: the seasoning required by the minced garlic flavor compound tissue protein is calculated by taking 100g of dehydrated compound tissue protein as a proportioning, and comprises 36-38 g of rapeseed oil, 33-35 g of minced garlic sauce, 0.5-0.7 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 1.4-1.6 g of soy sauce and 2.5-2.7 g of cooked sesame.
9. The flavored composite protein spicy bar snack food according to any one of claims 6 to 8, wherein: the seasoning required by the sour and hot compound tissue protein is calculated by taking 100g of dehydrated compound tissue protein as a proportioning, and comprises 36-38 g of rapeseed oil, 1.3-1.5 g of green pepper, 14-16 g of chili powder, 1.2-1.5 g of edible salt, 1.4-1.6 g of white granulated sugar, 2.6-2.8 g of oyster sauce, 1.5-1.7 g of chicken essence, 16-18 g of aged vinegar and 2.5-2.7 g of cooked sesame.
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