CN116138345A - Plant-based protein meat and preparation method thereof - Google Patents

Plant-based protein meat and preparation method thereof Download PDF

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CN116138345A
CN116138345A CN202211090695.8A CN202211090695A CN116138345A CN 116138345 A CN116138345 A CN 116138345A CN 202211090695 A CN202211090695 A CN 202211090695A CN 116138345 A CN116138345 A CN 116138345A
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protein meat
meat
based protein
plant
wampee
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CN116138345B (en
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王中江
郭增旺
程天赋
郭亚男
李柏良
龚琪
王一畅
任双鹤
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Northeast Agricultural University
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention belongs to the technical field of food processing, and particularly discloses plant-based protein meat and a preparation method thereof, wherein the preparation method comprises the following steps: (1) Uniformly mixing the soybean concentrated protein, the pea isolated protein and the wheat gluten, then adding an enzyme solution, uniformly stirring, and carrying out enzymolysis for a period of time to obtain a premix; (2) Adding premix, starch, grease, flavoring agent, wampee extract, stabilizer and colorant into a stirrer, and uniformly stirring to obtain a mixture; (3) Adding the mixed material into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; (4) And (3) drying and sterilizing the protein meat strips by irradiation to obtain the plant-based protein meat. The texture, texture and tissue state of the plant-based protein meat are similar to those of animal meat, the tissue structure is compact, the plant-based protein meat has a layered fiber structure, and the plant-based protein meat has very similar taste and flavor as animal meat, such as chewing strength, elasticity, softness and hardness, and does not contain beany flavor.

Description

Plant-based protein meat and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to plant-based protein meat and a preparation method thereof.
Background
At present, animal meat is still a common food in our daily life, most consumers still leave animal meat products regardless of taste or nutrition, and the demand of people for animal meat is continuously increasing. With the development of the age, the problem of lack of food may occur in the future, and in order to solve the contradiction between the food and the increasing demand of people for meat products, the scholars have conducted research on 'artificial meat', namely meat substitutes, aiming at developing foods similar to meat in flavor, taste, color, nutrition and the like on the basis of not directly using living animals. The artificial meat is a meat substitute which can be produced by a scientific means, and the nature of the artificial meat is more controllable industrialized production, and replaces a series of processes of the meat industry such as cultivation, slaughtering, storage and transportation, and the like, which means that the artificial meat can not be influenced by environmental pollution and animal diseases, so that the artificial meat is safer and more nutritious, and can be produced more stably and effectively.
Currently, "meat analogues" are broadly divided into two types, vegetable protein meats, which are made from vegetable proteins; secondly, the meat is cultured by the cells cultured by the animal stem cells. Cell culture meat is still in a laboratory stage, the production cost is high, and large-scale production is difficult; the vegetable protein meat has market foundation, and the commercial products are increased year by year. The vegetable protein meat is prepared from vegetable protein or vegetable components by processing vegetable tissue protein into fiber structure similar to meat by electrostatic spinning, extrusion technique, 3D printing technique, etc., so as to simulate meat texture, flavor and taste.
The vegetable protein meat has the characteristics of high protein content, rich dietary fiber, no cholesterol, low fat and the like, and simultaneously has the flavor of meat and the taste of meat fiber, so that different requirements of different consumers can be met, and the dietary structure of people can be improved. However, the vegetable protein meat has a great difference from the real meat in terms of texture, color, flavor, taste and the like, and further research on the organoleptic properties of the vegetable protein meat is needed to simulate meat in terms of vision, taste, smell and the like so as to meet the requirements of consumers on the meat, thereby realizing continuous growth of vegetable protein meat markets and getting more consumers' favor in the future.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the plant-based protein meat and the preparation method thereof, wherein the texture structure, texture and tissue state of the plant-based protein meat are similar to those of animal meat, the tissue structure is compact, the fiber structure with layering sense is provided, the chewing strength, elasticity, softness, hardness and other mouthfeel and flavor of the plant-based protein meat are very similar to those of animal meat, and the plant-based protein meat does not contain beany flavor.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing the soybean concentrated protein, the pea isolated protein and the wheat gluten, then adding an enzyme solution, uniformly stirring, and carrying out enzymolysis for a period of time to obtain a premix;
(2) Adding the premix, starch, grease, flavoring agent, wampee extracting solution, stabilizer and colorant obtained in the step (1) into a stirrer, and uniformly stirring to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip;
(4) And (3) drying and sterilizing the protein meat strip obtained in the step (3) by irradiation to obtain the plant-based protein meat.
Preferably, in the step (1), the mass ratio of the soybean protein concentrate, the pea protein isolate, the wheat gluten and the enzyme solution is 80:10-20:10-20:120-180; the enzymolysis time is 0.5-1h.
Preferably, the enzyme solution in the step (1) is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 20-50mg/L.
Preferably, the starch in the step (2) is one or more of corn starch, sweet potato starch and potato starch; the grease is one or more of peanut oil, coconut oil, palm oil and olive oil; the flavoring agent is one of ethyl maltol, chicken essence and pork essence; the stabilizer is one of sodium lactate, potassium sorbate and D-sodium erythorbate; the colorant is one or more of beet red, carotene and tomato red.
Preferably, the preparation method of the wampee extracting solution in the step (2) comprises the following steps:
beating wampee fruits into mud, adding distilled water with the mass of 3-5 times of that of the wampee fruits, uniformly stirring, cooling to-10 to-5 ℃, preserving heat for 5-10 hours, heating to 60-70 ℃, preserving heat for 1-2 hours, cooling to-10 to-5 ℃ again, preserving heat for 5-10 hours, heating to 60-70 ℃, preserving heat for 1-2 hours, cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding filter residues into distilled water, performing ultrasonic reaction, and filtering after the reaction is completed to obtain second filtrate; mixing the first filtrate and the second filtrate, and concentrating to obtain wampee extract.
Preferably, the mass ratio of the filter residue to the distilled water is 1:10-15 parts; the temperature of the ultrasonic reaction is 55-70 ℃ and the reaction time is 0.5-1h; the concentrating process is reduced pressure concentration, and the concentration is carried out to one tenth of the original volume.
Preferably, in the step (2), the mass ratio of the premix, the starch, the grease, the flavoring agent, the wampee extracting solution, the stabilizer and the colorant is 100:5-10:2-5:4-7:5-10:0.5-1:0.5-2; the stirring speed is 300-500r/min, and the stirring time is 20-40min.
Preferably, the high-moisture extrusion process in step (3) is as follows: the extrusion temperature is 130-150 ℃ and the screw rotating speed is 160-170r/min.
Preferably, the irradiation sterilization in the step (4) is carried out by 60 Gamma-ray radiation sterilization of Co, the radiation dose is 1-3kGy, and the radiation temperature is 20-30 ℃.
The invention also provides the plant-based protein meat prepared by the method.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the preparation method of the plant-based protein meat, soy protein concentrate, pea protein isolate and wheat gluten are mixed and then subjected to enzymolysis, and added phospholipase A2, catalase and glutamine transaminage can improve the beany flavor in bean raw materials; in the subsequent extrusion processing process, the legume proteins are denatured under the actions of high temperature, high pressure and high shearing, secondary bonds are changed, aldehydes and alcohol compounds are easier to combine with the legume proteins through hydrogen bonds, so that beany flavor components are retained, and added enzymes can act on alcohol and aldehyde substrates, so that the small molecular compounds are converted into corresponding acids through enzyme reactions, and beany flavor is further removed; the added wampee extracting solution contains rich vitamin C, sugar, organic acid and pectin, and the wampee is repeatedly frozen and thawed and ultrasonically extracted to damage the cell wall of the wampee, so that substances such as pectin and sugar in the wampee can be maximally extracted without changing the structure of the extract; pectin and saccharides in the wampee extract can promote the combination of protein, water and lipid components, so that the wampee extract forms a stable three-dimensional polymer gel network structure, the gel structure is more compact and uniform, elasticity, stretchability, hardness and chewing feeling are greatly improved, meanwhile, pectin can compensate the meat quality feeling and juiciness of vegetable protein meat deficiency, and the special aroma components in the wampee extract comprise terpene substances such as terpinen-4-ol, sabinene, gamma-terpinene, alpha-terpinene and the like, so that the flavor of protein meat can be changed, and the beany flavor of the product is effectively reduced.
(2) According to the preparation method of the plant-based protein meat, the protein is denatured under the combined action of temperature, shearing force, pressure and water in the processing process by a high-moisture extrusion process, the internal molecular space structure is rearranged and distributed, hydrogen bonds, disulfide bonds, ionic bonds and the like of the protein structure are maintained to be destroyed to form a plasticizable melt, the melt is unfolded, agglomerated, aggregated and crosslinked through the molecular chains to form a fiber structure, protein molecules are converted from a natural spherical aggregation state to a textured plant protein with a similar animal meat fiber structure and chewing sense, the skeleton structure of a plant protein meat product is framed, and meanwhile, partial wheat gluten is added, so that the wheat gluten has the capability of forming a three-dimensional network structure, and has strong viscoelasticity, agglomeration and film forming property, so that the protein meat has better tissue degree and fiber structure and better mouthfeel and is more similar to real meat; the added grease can reduce the friction coefficient of materials and equipment in the processing process, improve the fluidity of the materials, enable the protein meat to be soft and juicy, have rich flavor, and simultaneously oxidize and degrade volatile substances such as aldehyde, ketone, alcohol, ester and the like generated by the grease under high temperature and high pressure, and can mask the beany flavor of bean products; the added starch is degraded in the processing process to generate reducing sugar, the Maillard reaction is carried out to improve the color and flavor of the product, and the starch can be used as a thickening agent to improve the quality and stability of the product.
(3) The plant-based protein meat prepared by the invention realizes the naturalization of the texture structure, texture and tissue state of the plant protein meat product by combining the pretreatment of a low-enzyme system on protein, the coordination effect among the raw materials, the high-moisture extrusion texture recombination technology and the high-energy irradiation sterilization technology, and develops a novel plant-based protein meat product with real meat feel. The relative total retention rate of all volatile flavor substances of the prepared plant-based protein meat product reaches more than 45%, the juiciness of the plant-based protein meat product is improved by more than 20%, and the hardness, elasticity, chewing and animal meat of the plant-based protein meat product are within 15%.
Detailed Description
The technical solutions of the present invention will be clearly and completely described in connection with the embodiments, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The soy protein concentrate was purchased from henna food wisdom biotechnology limited (protein content 65%) and the pea protein isolate was purchased from eastern gold ta talin food limited (protein content 80%); the pork essence is purchased from Hunan Xundao bioengineering Co.
Example 1
A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing 8kg of soybean protein concentrate, 1.5kg of pea protein isolate and 1kg of wheat gluten, then adding 14kg of enzyme solution, uniformly stirring, and carrying out enzymolysis for 1h at 35 ℃ to obtain a premix;
(2) Adding the premix (10 kg) obtained in the step (1), 0.5kg sweet potato starch, 0.3kg coconut oil, 0.5kg pork essence, 1kg wampee extract, 0.05kg potassium sorbate and 0.1kg carotene into a stirrer, and stirring for 30min at a stirring speed of 400r/min to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; the high-moisture extrusion process is that the extrusion temperature is 140 ℃, the screw speed is 165r/min, the die head is a flat long die, and the cooling section is 45 ℃;
(4) Drying and sterilizing the protein meat strip obtained in the step (3) by irradiation, wherein the irradiation sterilization is carried out by adopting 60 And (3) gamma-ray radiation sterilization of Co, wherein the radiation dose is 1.5kGy, and the radiation temperature is 25 ℃, so that the plant-based protein meat is obtained.
The enzyme solution is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 30mg/L.
The preparation method of the wampee extracting solution comprises the following steps:
beating 100g of wampee fruits into mud, adding 400g of distilled water, uniformly stirring, cooling to-10 ℃, preserving heat for 10 hours, then heating to 60 ℃, preserving heat for 1 hour, cooling to-5 ℃ again, preserving heat for 5 hours, then heating to 60 ℃, preserving heat for 2 hours, then cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding 10g of filter residues into 130g of distilled water, performing ultrasonic reaction at 60 ℃ for 1h, and filtering after the reaction is completed to obtain a second filtrate; mixing the first filtrate and the second filtrate, concentrating to one tenth of the original volume to obtain wampee extract.
Example 2
A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing 8kg of soybean protein concentrate, 1.5kg of pea protein isolate and 1.5kg of wheat gluten, then adding 16kg of enzyme solution, uniformly stirring, and carrying out enzymolysis for 1h at 35 ℃ to obtain a premix;
(2) Adding the premix (10 kg) obtained in the step (1), 1kg of sweet potato starch, 0.4kg of palm oil, 0.6kg of pork essence, 1kg of wampee extract, 0.1kg of D-sodium erythorbate and 0.15kg of carotene into a stirrer, and stirring for 30min at a stirring speed of 450r/min to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; the high-moisture extrusion process is characterized in that the extrusion temperature is 145 ℃, the screw rotating speed is 165r/min, the die head is a flat long die, and the cooling section is 45 ℃;
(4) Drying and sterilizing the protein meat strip obtained in the step (3) by irradiation, wherein the irradiation sterilization is carried out by adopting 60 And (3) gamma-ray radiation sterilization of Co, wherein the radiation dose is 2kGy, and the radiation temperature is 25 ℃, so that the plant-based protein meat is obtained.
The enzyme solution is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 40mg/L.
The preparation method of the wampee extracting solution comprises the following steps:
beating 100g wampee fruits into mud, adding 450g distilled water, uniformly stirring, cooling to-5 ℃, preserving heat for 5 hours, then heating to 70 ℃, preserving heat for 2 hours, cooling to-10 ℃ again, preserving heat for 10 hours, then heating to 70 ℃, preserving heat for 1 hour, then cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding 10g of filter residues into 1150g of distilled water, performing ultrasonic reaction at 65 ℃ for 1h, and filtering after the reaction is finished to obtain a second filtrate; mixing the first filtrate and the second filtrate, concentrating to one tenth of the original volume to obtain wampee extract.
Example 3
A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing 8kg of soybean protein concentrate, 1kg of pea protein isolate and 1kg of wheat gluten, then adding 12kg of enzyme solution, uniformly stirring, and carrying out enzymolysis for 0.5h at 30 ℃ to obtain a premix;
(2) Adding the premix (10 kg) obtained in the step (1), 0.5kg of corn starch, 0.2kg of peanut oil, 0.4kg of ethyl maltol, 0.5-1kg of wampee extract, 0.05kg of sodium lactate and 0.05kg of beet red into a stirrer, and stirring for 20min at a stirring speed of 300r/min to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; the high-moisture extrusion process is characterized in that the extrusion temperature is 130 ℃, the screw rotating speed is 160r/min, the die head is a flat long die, and the cooling section is 45 ℃;
(4) Drying and sterilizing the protein meat strip obtained in the step (3) by irradiation, wherein the irradiation sterilization is carried out by adopting 60 And (3) gamma-ray radiation sterilization of Co, wherein the radiation dose is 1kGy, and the radiation temperature is 20 ℃ to obtain the plant-based protein meat.
The enzyme solution is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 20mg/L.
The preparation method of the wampee extracting solution comprises the following steps:
beating 100g of wampee fruits into mud, adding 300g of distilled water, uniformly stirring, cooling to-10 ℃, preserving heat for 5 hours, then heating to 60 ℃, preserving heat for 1 hour, cooling to-10 ℃ again, preserving heat for 5 hours, then heating to 60 ℃, preserving heat for 1 hour, then cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding 10g of filter residues into 100g of distilled water, performing ultrasonic reaction at 55 ℃ for 0.5h, and filtering after the reaction is completed to obtain a second filtrate; mixing the first filtrate and the second filtrate, concentrating to one tenth of the original volume to obtain wampee extract.
Example 4
A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing 8kg of soybean protein concentrate, 2kg of pea protein isolate and 2kg of wheat gluten, then adding 18kg of enzyme solution, uniformly stirring, and carrying out enzymolysis for 1h at 40 ℃ to obtain a premix;
(2) Adding the premix (10 kg) obtained in the step (1), 1kg of potato starch, 0.5kg of olive oil, 0.7kg of pork essence, 1kg of wampee extract, 0.1kg of D-sodium erythorbate and 0.2kg of tomato red into a stirrer, and stirring for 40min at a stirring speed of 500r/min to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; the high-moisture extrusion process is characterized in that the extrusion temperature is 150 ℃, the screw rotating speed is 170r/min, the die head is a flat long die, and the cooling section is 45 ℃;
(4) Drying and sterilizing the protein meat strip obtained in the step (3) by irradiation, wherein the irradiation sterilization is carried out by adopting 60 And (3) gamma-ray radiation sterilization of Co, wherein the radiation dose is 3kGy, and the radiation temperature is 30 ℃ to obtain the plant-based protein meat.
The enzyme solution is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 50mg/L.
The preparation method of the wampee extracting solution comprises the following steps:
beating 100g wampee fruits into mud, adding 500g distilled water, uniformly stirring, cooling to-5 ℃, preserving heat for 10 hours, then heating to 70 ℃, preserving heat for 2 hours, cooling to-5 ℃ again, preserving heat for 10 hours, then heating to 70 ℃, preserving heat for 2 hours, then cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding 10g of filter residues into 150g of distilled water, performing ultrasonic reaction at 70 ℃ for 1h, and filtering after the reaction is completed to obtain a second filtrate; mixing the first filtrate and the second filtrate, concentrating to one tenth of the original volume to obtain wampee extract.
Comparative example 1
A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing 8kg of soybean protein concentrate, 1.5kg of pea protein isolate and 1kg of wheat gluten to obtain a premix;
(2) Adding the premix (10 kg) obtained in the step (1), 0.5kg sweet potato starch, 0.3kg coconut oil, 0.5kg pork essence, 1kg wampee extract, 0.05kg potassium sorbate and 0.1kg carotene into a stirrer, and stirring for 30min at a stirring speed of 400r/min to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; the high-moisture extrusion process is that the extrusion temperature is 140 ℃, the screw speed is 165r/min, the die head is a flat long die, and the cooling section is 45 ℃;
(4) Drying and sterilizing the protein meat strip obtained in the step (3) by irradiation, wherein the irradiation sterilization is carried out by adopting 60 And (3) gamma-ray radiation sterilization of Co, wherein the radiation dose is 1.5kGy, and the radiation temperature is 25 ℃, so that the plant-based protein meat is obtained.
The preparation method of the wampee extracting solution comprises the following steps:
beating 100g of wampee fruits into mud, adding 400g of distilled water, uniformly stirring, cooling to-10 ℃, preserving heat for 10 hours, then heating to 60 ℃, preserving heat for 1 hour, cooling to-5 ℃ again, preserving heat for 5 hours, then heating to 60 ℃, preserving heat for 2 hours, then cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding 10g of filter residues into 130g of distilled water, performing ultrasonic reaction at 60 ℃ for 1h, and filtering after the reaction is completed to obtain a second filtrate; mixing the first filtrate and the second filtrate, concentrating to one tenth of the original volume to obtain wampee extract.
Comparative example 2
A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing 8kg of soybean protein concentrate, 1.5kg of pea protein isolate and 1kg of wheat gluten, then adding 14kg of enzyme solution, uniformly stirring, and carrying out enzymolysis for 1h at 35 ℃ to obtain a premix;
(2) Adding the premix (10 kg) obtained in the step (1), 0.5kg sweet potato starch, 0.3kg coconut oil, 0.5kg pork essence, 1kg carrageenan, 0.05kg potassium sorbate and 0.1kg carotene into a stirrer, and stirring for 30min at a stirring speed of 400r/min to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip; the high-moisture extrusion process is that the extrusion temperature is 140 ℃, the screw speed is 165r/min, the die head is a flat long die, and the cooling section is 45 ℃;
(4) Drying and sterilizing the protein meat strip obtained in the step (3) by irradiation, wherein the irradiation sterilization is carried out by adopting 60 And (3) gamma-ray radiation sterilization of Co, wherein the radiation dose is 1.5kGy, and the radiation temperature is 25 ℃, so that the plant-based protein meat is obtained.
The enzyme solution is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 30mg/L.
Sensory evaluation was performed on the plant-based protein meats prepared in examples 1 to 4 and comparative examples 1 to 2, and the results are shown in tables 1 and 2 below.
Sensory evaluation: sensory scores were made for taste index (hardness, chewiness, residue), appearance and tissue status of each sample by 100 professionals, and the average score was calculated after scoring each. In the evaluation process, an evaluator needs to timely rinse the mouth when replacing the sample, so that the evaluation result is prevented from being interfered.
Table 1 evaluation criteria for plant-based protein meats
Figure BDA0003837144290000131
Table 2 score of each index and total score result
Hardness of Masticatory properties Flavor of Appearance of Tissue state Total score
Example 1 9.2 9.6 9.5 9.1 9.1 46.5
Example 2 8.9 9.5 9.6 9.3 9.0 46.3
Example 3 8.6 9.3 9.2 9.4 9.1 45.6
Example 4 8.5 9.4 9.5 8.7 9.0 45.1
Comparative example 1 6.9 6.3 6.1 7.2 7.3 33.8
Comparative example 2 7.2 5.3 5.2 7.5 7.2 32.1
As can be seen from the sensory evaluation scores in Table 2, the vegetable-based protein meat prepared by the method has good hardness, elasticity and chewing type, has the flavor, texture and tissue state similar to those of animal meat, and has a compact tissue structure. In comparative example 1, enzymolysis was not performed, and in comparative example 2, the wampee extract was replaced with carrageenan, and the hardness, chewiness and flavor of the obtained vegetable-based protein meat were greatly affected.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (10)

1. A method for preparing vegetable-based protein meat, comprising the steps of:
(1) Uniformly mixing the soybean concentrated protein, the pea isolated protein and the wheat gluten, then adding an enzyme solution, uniformly stirring, and carrying out enzymolysis for a period of time to obtain a premix;
(2) Adding the premix, starch, grease, flavoring agent, wampee extracting solution, stabilizer and colorant obtained in the step (1) into a stirrer, and uniformly stirring to obtain a mixture;
(3) Adding the mixed material in the step (2) into a double-screw extruder for high-moisture extrusion to obtain a protein meat strip;
(4) And (3) drying and sterilizing the protein meat strip obtained in the step (3) by irradiation to obtain the plant-based protein meat.
2. The method for preparing vegetable-based protein meat according to claim 1, wherein the mass ratio of the soybean protein concentrate, the pea protein isolate, the gluten powder and the enzyme solution in the step (1) is 80:10-20:10-20:120-180; the enzymolysis time is 0.5-1h.
3. The method for producing a plant-based protein meat according to claim 1, wherein the enzyme solution in the step (1) is a mixed aqueous solution of phospholipase A2, catalase and glutamine transaminase, and the mass concentration of phospholipase A2, catalase and glutamine transaminase in the mixed aqueous solution is 20-50mg/L.
4. The method for producing a plant-based protein meat according to claim 1, wherein the starch in the step (2) is one or more of corn starch, sweet potato starch, potato starch; the grease is one or more of peanut oil, coconut oil, palm oil and olive oil; the flavoring agent is one of ethyl maltol, chicken essence and pork essence; the stabilizer is one of sodium lactate, potassium sorbate and D-sodium erythorbate; the colorant is one or more of beet red, carotene and tomato red.
5. The method for preparing vegetable-based protein meat according to claim 1, wherein the method for preparing the wampee extract in step (2) comprises the steps of:
beating wampee fruits into mud, adding distilled water with the mass of 3-5 times of that of the wampee fruits, uniformly stirring, cooling to-10 to-5 ℃, preserving heat for 5-10 hours, heating to 60-70 ℃, preserving heat for 1-2 hours, cooling to-10 to-5 ℃ again, preserving heat for 5-10 hours, heating to 60-70 ℃, preserving heat for 1-2 hours, cooling to normal temperature, and filtering to obtain first filtrate and filter residues; adding filter residues into distilled water, performing ultrasonic reaction, and filtering after the reaction is completed to obtain second filtrate; mixing the first filtrate and the second filtrate, and concentrating to obtain wampee extract.
6. The method for preparing vegetable-based protein meat according to claim 5, wherein the mass ratio of the filter residue to distilled water is 1:10-15 parts; the temperature of the ultrasonic reaction is 55-70 ℃ and the reaction time is 0.5-1h; the concentrating process is reduced pressure concentration, and the concentration is carried out to one tenth of the original volume.
7. The method for preparing vegetable-based protein meat according to claim 1, wherein in the step (2), the mass ratio of premix, starch, grease, flavoring agent, wampee extract, stabilizer and colorant is 100:5-10:2-5:4-7:5-10:0.5-1:0.5-2; the stirring speed is 300-500r/min, and the stirring time is 20-40min.
8. The method for preparing vegetable-based protein meat according to claim 1, wherein the high-moisture extrusion process in step (3) is as follows: the extrusion temperature is 130-150 ℃ and the screw rotating speed is 160-170r/min.
9. The method for producing a plant-based protein meat according to claim 1, wherein the irradiation sterilization in the step (4) is performed by 60 Gamma-ray radiation sterilization of Co, the radiation dose is 1-3kGy, and the radiation temperature is 20-30 ℃.
10. A plant-based protein meat produced by the method of any one of claims 1-9.
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