CN115997893A - Plant protein meat puffing process for reducing beany flavor by controlling temperature of molding section and plant protein meat - Google Patents
Plant protein meat puffing process for reducing beany flavor by controlling temperature of molding section and plant protein meat Download PDFInfo
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- CN115997893A CN115997893A CN202211642958.1A CN202211642958A CN115997893A CN 115997893 A CN115997893 A CN 115997893A CN 202211642958 A CN202211642958 A CN 202211642958A CN 115997893 A CN115997893 A CN 115997893A
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- 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
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- 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
A vegetable protein meat puffing process and vegetable protein meat capable of controlling the temperature of a molding section to reduce beany flavor relate to the technical field of food processing; the method comprises the following steps: 1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder; 2) Mixing the soybean powder with edible salt, sodium carbonate and water, and stirring uniformly to obtain bean powder dough for later use; 3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a molding section of the screw extrusion and puffing machine is 150-170 ℃, and cooling and drying to obtain the vegetable protein meat. According to the puffing process of the vegetable protein meat, various micromolecular flavor substances are reduced in the puffing process of the vegetable meat through the optimized puffing process, and the effects of reducing the beany flavor and correcting the peculiar smell can be achieved even if the dosage of the beany flavor masking agent is reduced or no beany flavor masking agent is added.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a forming section and vegetable protein meat.
Background
The vegetable protein meat is prepared by taking defatted soybean powder as a raw material and performing processes such as heating and puffing, and contains more than 50% of soybean protein. The food has similar color, taste, structure and toughness to animal meat, protein content higher than that of lean pork and beef by two times, lysine content better than other vegetable proteins, no toxicity, no harm, no bacteria and rich nutrients, and has the advantages of no cholesterol and no side effect of animal meat, thus being one of health foods for preventing hypertension, arteriosclerosis and cardiovascular diseases, and being very beneficial to human bodies.
However, beany flavor, which is a compound flavor of grass flavor, fishy smell, bitter taste, odor, etc., is generated during the puffing process of vegetable protein meat. The beany flavor of plant meat is not a specific substance, but several or even tens of flavor components have a comprehensive effect on human smell, and the substances generating beany flavor have at least 30 volatile substances. The production mechanism is mainly that lipid substances in beans are oxidized to generate hydroperoxide, and then the hydroperoxide is decomposed into various volatile micromolecular flavor substances such as aldehydes, ketones, alcohols, phenols and the like, and the volatile micromolecular flavor substances are combined with soybean protein. The beany flavor of soy products limits its wide use as a protein source. At present, the common method for reducing the beany flavor of the vegetable protein meat in the market is to add a beany flavor masking agent to mask the beany flavor, but the addition of the beany flavor masking agent also can cause masking of the corresponding meat flavor, thereby affecting the quality of the product.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a plant protein meat puffing process for reducing beany flavor by controlling the temperature of a forming section, and various micromolecular flavor substances are reduced in the puffing process of plant meat by optimizing the puffing process, so that the effects of reducing beany flavor and correcting peculiar smell can be achieved even if the dosage of a beany flavor masking agent is reduced or no beany flavor masking agent is added.
The second purpose of the invention is to provide vegetable protein meat which has no obvious beany flavor and has mellow meat flavor.
One of the purposes of the invention is realized by adopting the following technical scheme:
a vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section comprises the following steps:
1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder;
2) Mixing the soybean powder with edible salt, sodium carbonate and water, and stirring uniformly to obtain bean powder dough for later use;
3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a molding section of the screw extrusion and puffing machine is 150-170 ℃, and cooling and drying to obtain the vegetable protein meat.
Further, in the step 1), the particle size of the soybean powder is 50 to 100 mesh.
Further, in the step 2), the mass ratio of the soybean powder to the edible salt to the sodium carbonate is 100-150: 1:1.
further, in the step 2), the water adding amount is 2/5-1/2 of the total mass of the soybean powder, the edible salt and the sodium carbonate.
Further, in the step 2), the stirring speed is 20-120r/min.
Further, in step 3), the cooling temperature is 60 to 90 ℃.
Further, in the step 3), the puffing time is 20-30 min.
The second purpose of the invention is realized by adopting the following technical scheme:
the vegetable protein meat is prepared by the vegetable protein meat puffing process for controlling the temperature of the molding section to reduce the beany flavor.
Compared with the prior art, the invention has the beneficial effects that:
according to the plant protein meat puffing process capable of reducing the beany flavor by controlling the temperature of the forming section of the screw extrusion puffing machine to be 150-170 ℃, various micromolecular flavor substances are reduced in the puffing process of the plant meat, so that the beany flavor of the whole plant meat is relatively light after puffing, and the whole plant meat has the fresh flavor of beans. If the temperature is too low, green grass flavor appears in the beany flavor of the plant meat after puffing, and the raw bean flavor is heavier; if the temperature is too high, the beany flavor of the plant may develop a bitter and burnt taste and the odor may be heavy. Experiments prove that the vegetable protein meat is puffed in the temperature range of the molding section, so that the bean smell flavor in the vegetable meat can be reduced, and the vegetable protein meat is close to the meat smell flavor.
The vegetable protein meat prepared by the puffing process has no obvious beany flavor, and can effectively improve the aroma of the vegetable meat.
Detailed Description
The present invention will be further described with reference to the following specific embodiments, and it should be noted that, on the premise of no conflict, new embodiments may be formed by any combination of the embodiments or technical features described below.
Example 1
A vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section comprises the following steps:
1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder; the grain size of the soybean powder is 50 meshes;
2) The mass ratio is 100:1:1, mixing soybean powder, edible salt and sodium carbonate with water, and stirring uniformly to obtain bean powder dough for later use; the water adding amount is 1/2 of the total mass of the soybean powder, the edible salt and the sodium carbonate; the stirring speed is 20r/min;
3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a molding section of the screw extrusion and puffing machine is 150 ℃, the feeding speed of the screw extrusion and puffing machine is 9g/s, the water column of water conveying capacity is 1/2, the screw speed is 22rpm, the puffing time is 30min, and the cooling temperature is 60 ℃ after cooling and drying, so as to obtain the vegetable protein meat.
Example 2
A vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section comprises the following steps:
1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder; the grain size of the soybean powder is 100 meshes;
2) The mass ratio is 150:1:1, mixing soybean powder, edible salt and sodium carbonate with water, and stirring uniformly to obtain bean powder dough for later use; the water adding amount is 2/5 of the total mass of the soybean powder, the edible salt and the sodium carbonate; the stirring speed is 120r/min;
3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a forming section of the screw extrusion and puffing machine is 170 ℃, the feeding speed of the screw extrusion and puffing machine is 9g/s, the water column of water conveying capacity is 1/2, the speed of the screw is 22rpm, the puffing time is 20min, and the temperature is kept when the temperature is 90 ℃ for drying treatment, so that the vegetable protein meat is obtained.
Example 3
A vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section comprises the following steps:
1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder; the grain size of the soybean powder is 80 meshes;
2) The mass ratio is 120:1:1, mixing soybean powder, edible salt and sodium carbonate with water, and stirring uniformly to obtain bean powder dough for later use; the water adding amount is 2/5 of the total mass of the soybean powder, the edible salt and the sodium carbonate; the stirring speed is 60r/min;
3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a forming section of the screw extrusion and puffing machine is 160 ℃, the feeding speed of the screw extrusion and puffing machine is 9g/s, the water column of water conveying capacity is 1/2, the screw speed is 22rpm, the puffing time is 25min, and the vegetable protein meat is obtained after cooling and drying, and the cooling temperature is 80 ℃.
Example 4
A vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section comprises the following steps:
1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder; the grain size of the soybean powder is 80 meshes;
2) The mass ratio is 120:1:1, mixing soybean powder, edible salt and sodium carbonate with water, and stirring uniformly to obtain bean powder dough for later use; the water adding amount is 2/5 of the total mass of the soybean powder, the edible salt and the sodium carbonate; the stirring speed is 60r/min;
3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a forming section of the screw extrusion and puffing machine is 165 ℃, the feeding speed of the screw extrusion and puffing machine is 9g/s, the water column of water conveying capacity is 1/2, the speed of the screw is 22rpm, the puffing time is 25min, and the cooling temperature is 80 ℃ after cooling and drying, so that the vegetable protein meat is obtained.
Comparative example 1
Comparative example 1 differs from example 1 in that: the molding section temperature of the screw extrusion expander of comparative example 1 was 140 ℃.
Comparative example 2
Comparative example 2 is different from example 1 in that: the molding section temperature of the screw extrusion bulking machine of comparative example 2 was 180 ℃.
Sensory testing
Vegetable protein meats of examples 1 to 4 and comparative examples 1 to 2 were cooked in the same manner as the above, and were divided into 6 groups. 20 volunteers were collected to taste 6 groups of soybean plant meats, the evaluator required to rinse three mouths between each group of samples, the evaluator scored the samples independently, and the single decision was a full score of 10. The invention is to verify the effect of removing the beany flavor, so that the evaluator is only required to evaluate the smell. Wherein, the sensory evaluation criteria are shown in table 1. The scoring (average) parameters for each evaluator pair are table 2.
TABLE 1 sensory evaluation criteria for odor
Table 2 sensory evaluation data of vegetable protein meats of each group
| Group of | Characteristic flavor | Basic flavor | Aftertaste of |
| Example 1 | 7.43 | 7.88 | 8.38 |
| Example 2 | 7.45 | 7.86 | 8.41 |
| Example 3 | 7.48 | 8.35 | 8.65 |
| Example 4 | 7.51 | 8.31 | 8.62 |
| Comparative example 1 | 6.04 | 6.35 | 5.74 |
| Comparative example 2 | 5.32 | 5.87 | 6.87 |
As can be seen from Table 2, the smell evaluation of the vegetable protein meats of examples 1 to 4 was higher than that of comparative examples 1 to 2, indicating that the stage puffing temperature is an important parameter affecting the presence or absence of beany flavor of the vegetable protein meats. Green grass flavor appears at too low a temperature (comparative example 1), green bean flavor is heavier; after puffing at too high a temperature (comparative example 2), the beany flavor of the plant appears burnt bitter and the odor is heavier. The technical proposal can effectively reduce the beany flavor of the vegetable protein meat by controlling the puffing temperature of the molding section to be 150-170 ℃ and puffing the vegetable protein meat at the temperature.
The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but any insubstantial changes and substitutions made by those skilled in the art on the basis of the present invention are intended to be within the scope of the present invention as claimed.
Claims (8)
1. A vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section is characterized by comprising the following steps:
1) Oil extraction and degreasing are carried out on soybeans, and then the soybeans are ground into soybean powder;
2) Mixing the soybean powder with edible salt, sodium carbonate and water, and stirring uniformly to obtain bean powder dough for later use;
3) And (3) conveying the bean flour dough into a screw extrusion and puffing machine for puffing, wherein the temperature of a molding section of the screw extrusion and puffing machine is 150-170 ℃, and cooling and drying to obtain the vegetable protein meat.
2. The process for puffing vegetable protein meat for reducing beany flavor by controlling the temperature of a molding stage as set forth in claim 1, wherein in step 1), the particle size of said soybean powder is 50 to 100 mesh.
3. The process for puffing vegetable protein meat for reducing beany flavor by controlling the temperature of a molding section as set forth in claim 1, wherein in the step 2), the mass ratio of soybean flour, edible salt and sodium carbonate is 100-150: 1:1.
4. the process for puffing vegetable protein meat for reducing beany flavor by controlling the temperature of a molding stage as set forth in claim 1, wherein in the step 2), the water addition amount is 2/5 to 1/2 of the total mass of soybean meal, edible salt and sodium carbonate.
5. The process for puffing vegetable protein meat with reduced beany flavor by controlling the temperature of the forming section as recited in claim 1, wherein in the step 2), the stirring rate is 20-120r/min.
6. The process for puffing vegetable protein meat by controlling the temperature of the molding section to reduce the beany flavor as claimed in claim 1, wherein in the step 3), the cooling temperature is 60-90 ℃.
7. The process for puffing vegetable protein meat for reducing beany flavor by controlling the temperature of a molding stage as set forth in claim 1, wherein in the step 3), the puffing time is 20-30 minutes.
8. A vegetable protein meat characterized by being prepared by the vegetable protein meat puffing process for reducing beany flavor by controlling the temperature of a molding section according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211642958.1A CN115997893A (en) | 2022-12-20 | 2022-12-20 | Plant protein meat puffing process for reducing beany flavor by controlling temperature of molding section and plant protein meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211642958.1A CN115997893A (en) | 2022-12-20 | 2022-12-20 | Plant protein meat puffing process for reducing beany flavor by controlling temperature of molding section and plant protein meat |
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| CN115997893A true CN115997893A (en) | 2023-04-25 |
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| CN202211642958.1A Pending CN115997893A (en) | 2022-12-20 | 2022-12-20 | Plant protein meat puffing process for reducing beany flavor by controlling temperature of molding section and plant protein meat |
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- 2022-12-20 CN CN202211642958.1A patent/CN115997893A/en active Pending
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