CN116349767A - High-moisture wiredrawing protein and preparation method thereof - Google Patents
High-moisture wiredrawing protein and preparation method thereof Download PDFInfo
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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
-
- 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
- A23J3/20—Proteins from microorganisms or unicellular algae
-
- 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
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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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
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- Biotechnology (AREA)
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Abstract
The invention discloses high-moisture wiredrawing protein and a preparation method thereof, and relates to the technical field of plant protein deep processing. The invention uses the essential amino acid score recommended by the world health organization as a reference, based on the essential amino acid content condition of known raw materials, adopts a mathematical model to adjust and optimize the essential amino acid proportion of the product, is convenient and quick to use, and has wide applicability. The produced high-moisture wiredrawing protein has high protein content, balanced essential amino acid collocation and higher nutritive value compared with the common wiredrawing protein in the market. The preparation process is improved, and the prepared high-moisture wiredrawing protein has balanced collocation of essential amino acids and has similar texture characteristics to animal meat.
Description
Technical Field
The invention relates to the technical field of plant protein deep processing, in particular to high-moisture wiredrawing protein and a preparation method thereof.
Background
The world population continues to grow, and by 2050, it is reported that the global population will break through 90 billion. The increase in population has increased the pressure on resources and the environment. How to maintain normal physical health of human beings under the condition of limited resources becomes a research hot spot.
Protein is an indispensable nutrient element for maintaining the life health of human bodies, and intake of a certain amount of protein reasonably matched is beneficial to the health of human bodies. Currently, animal-derived meat products are an important source of protein supplementation for humans, but animal protein supply is under tension and subsequently it may be difficult to meet human demand for protein. The traditional animal protein sources are obtained by raising poultry and livestock, and the obtaining mode not only needs to occupy a large amount of land and consume a large amount of water resources, but also has the problems of environment and the like caused by raising the poultry and the livestock. In addition, the animal protein has high cholesterol content, and long-term excessive eating of the animal protein is easy to cause obesity and causes a series of chronic diseases.
The plant protein has rich resources, low cost, easy obtainment, balanced amino acid composition and high nutritive value, and the edible plant protein is not only helpful for relieving the pressure of human on protein demand, but also can relieve the health problem caused by excessive edible animal protein. The vegetable protein can be used for producing products with similar fiber structures, textures, colors, flavors and animal meat by a certain technical means, the prepared products have the characteristics of environmental protection, energy conservation, nutrition, health and the like, and are favorable for enriching recipes, and the production of the vegetable protein is an important direction for the development of future foods.
At present, the commercial plant meat product is prepared by taking low-moisture wiredrawing protein (mainly soybean protein) as a raw material through the processes of rehydration, chopping, mixing, bonding, forming and the like. The method has the problems of complex processing technology and low texture fitting degree of the product. The high-moisture wiredrawing protein is used as a raw material, so that the production process of the plant meat product is simplified, the texture quality of the product is improved, but most of the existing high-moisture wiredrawing protein production modes are single in raw material or have no emphasis on the amino acid ratio of the product, or the production process needs to be optimized.
In view of this, the present invention has been made.
Disclosure of Invention
The invention aims to provide high-moisture wiredrawing protein and a preparation method thereof, wherein the formula of the high-moisture wiredrawing protein is optimized, and the production process is improved, so that the high-moisture wiredrawing protein which has balanced essential amino acid collocation and has similar texture characteristics to animal meat is prepared. The invention is helpful to promote the development of safe, healthy, nutritious and delicious plant meat products.
The invention is realized in the following way:
in a first aspect, the invention provides a method for preparing high-moisture wiredrawing protein, which comprises the following steps: inputting the mixture of the vegetable protein raw materials and the additives after being uniformly mixed into a double-screw extruder, introducing water to mix with the mixture, and then extruding;
the vegetable protein material comprises a main vegetable protein material or comprises a main vegetable protein material and other vegetable protein materials; wherein the main vegetable protein raw materials comprise soybean protein, pea protein and wheat protein, and the other vegetable protein raw materials are at least one of peanut protein, rice protein, yeast protein, mushroom protein and microalgae protein;
the addition amount of the vegetable protein raw material is obtained by the following method: evaluating the proportion of essential amino acids in the plant protein raw materials by a mathematical model of sum of squares of differences, and adjusting the proportion of each plant protein raw material in the plant protein raw materials to obtain a plant protein raw material formula with balanced proportion of the essential amino acids;
by measuring the content of essential amino acids in the protein material, a i ＝[x i1 ,x i2, x i3 ,x i4 ,x i5 ,x i6 ,x i7 ] -1 X refers to the relative content of a single essential amino acid, and is recorded as 1 in tryptophan content; a, a i (i=1, 2,) n is the score for each essential amino acid of a starting material.
Protein raw material ratio b i ∈[0,1]And (2) and
A＝[a 1 ,a 2 ,...,a i ] -1 ,(i＝1,2,...,n)；
B＝[b 1 ,b 2 ,...,b i ] -1 ,(i＝1,2,...,n)；
C＝BA＝[c 1 ,c 2 ,c 3 ,c 4 ,c 5 ,c 6 ,c 7 ] -1 ,c j (j＝1,2,...,7)；
D＝[d 1 ,d 2 ,d 3 ,d 4 ,d 5 ,d 6 ,d 7 ] -1 ，d j (j=1, 2,.,. 7) recommending human essential amino acid scores for the world health organization;
the essential amino acid ratio of the formula is scored as follows:
The twin-screw extruder comprises a temperature zone 1, a temperature zone 2, a temperature zone 3, a temperature zone 4, a temperature zone 5, a temperature zone 6, a temperature zone 7 and a temperature zone 8 which are distributed in sequence along the advancing direction of materials;
the temperature of the temperature zone 1 is room temperature, and the temperatures of the temperature zone 2-8 are respectively:
40 ℃, 60 ℃, 80 ℃, 120 ℃, 130 ℃ to 170 ℃ and 120 ℃, setting the rotating speed of a double screw to 360rpm to 480rpm, the feeding speed to 20kg/h to 30kg/h, the moisture content to 50 percent to 70 percent, and the temperature of a cooling module to 40 ℃ to 60 ℃;
the double screw thread combination mechanism of the double screw extruder consists of a thread element, a shearing element and a reverse screw element.
The inventor takes various plant proteins as main raw materials, evaluates and optimizes the amino acid ratio of the raw materials through a certain mathematical model, adopts a double-screw extruder, and prepares the high-moisture wiredrawing protein by combining optimization of the technological parameters such as moisture content, extrusion temperature, screw rotation speed, feeding speed and the like through using a certain additive. The production mode raw materials of the high-moisture wiredrawing protein comprise various plant protein raw materials, the prepared high-moisture wiredrawing protein has balanced essential amino acid collocation, has similar texture characteristics to animal meat, and particularly has the characteristics of hardness, elasticity, mastication degree, organization degree (fibrosis degree), shearing force and the like of the high-moisture wiredrawing protein similar to the animal meat, and has high texture fitting degree. The invention is helpful to promote the development of safe, healthy, nutritious and delicious plant meat products.
The inventor finds that the water content and the extrusion temperature of materials in the production process of the high-moisture wiredrawing protein have great influence on the texture of the prepared high-moisture wiredrawing protein product. When the moisture content of the material is reduced, the elasticity and the degree of fibrosis of the prepared high-moisture wiredrawing protein can be influenced. Increasing the extrusion temperature (i.e., increasing the temperature of the temperature zone) results in a significant decrease in the hardness and elasticity of the high moisture fiber-forming protein, less mastication, and a significant decrease in the degree of fibrillation and fiber strength.
The nutritional value of the prepared product can be improved by blending the proportion of the protein raw materials. Specifically, the invention uses a certain mathematical model to carry out comparison analysis with the essential amino acid scores recommended by the world health organization under the condition of detecting the essential amino acid content of the existing protein raw materials, evaluates the proportion of essential amino acids of the protein raw materials, and adjusts the proportion of the protein raw materials so as to obtain the plant protein raw material formula corresponding to the optimal essential amino acid proportion. The nutrition balance of essential amino acids contained in the high-moisture wiredrawing protein is improved by a mathematical model, and the nutrition value of the prepared product is improved as a whole.
The high-moisture wiredrawing protein prepared by adopting the process conditions has similar texture parameters to the real meat.
In a preferred embodiment of the invention, the double screw flighting combination mechanism of the double screw extruder is provided with the following components in sequence from the material feeding end to the material outlet end:
10 screw elements of mutually supporting, 1 shearing element of mutually supporting, 4 screw elements of mutually supporting, 2 shearing elements of mutually supporting, 1 counter screw element of mutually supporting, 8 screw elements of mutually supporting.
The screw, counter screw, shearing element may be any screw, counter screw, shearing element, etc. known in the art and commonly used in twin screw extruders.
The invention adopts special screw thread combination arrangement, and adopts a reverse screw thread element to increase the material residence time; the shearing elements matched with each other are arranged, so that materials can receive stronger shearing force, the rotating speed and the torque of the double screws are reduced, the energy loss is reduced, and the reaction temperature is reduced.
In a preferred embodiment of the application of the invention, the temperature zone 1, the temperature zone 2 and the temperature zone 3 are conveying zones, the temperature zone 4 and the temperature zone 5 are mixing zones, and the temperature zone 6, the temperature zone 7 and the temperature zone 8 are stewing zones; the double-screw thread combined mechanism of the double-screw extruder is sequentially provided with the following components from a material feeding end to a material outlet end:
assembly of transport zones: 32A+48 x 8+32 (L: 488 mm);
assembly of mixing zones: 48/7/30+48+32+3+32/5/90+2 (L: 288 mm);
component of the cooking zone:
32+22*2+22/4/60*2+11L+32+22*3+22/4/60*2+11L+32*4+22*4(L:460mm)。
"22/4/60" means a shearing element, such as a shear block, having a length of 22/4 sheets/60 degrees.
"48" means 48mm in length.
In a preferred embodiment of the present invention, the vegetable protein material comprises the following vegetable protein materials in weight percent:
soybean protein 50%, pea protein 25%, peanut protein 10%, wheat protein 10% and rice protein 5%.
In an alternative embodiment, the vegetable protein material comprises the following vegetable protein materials in weight percent: pea protein 50%, soybean protein isolate 25%, peanut protein 10%, wheat protein 10% and rice protein 5%.
In a preferred embodiment of the application of the invention, the additive is at least one selected from sodium alginate, L-cysteine, sodium tripolyphosphate, complex phosphate and edible soda;
in an alternative embodiment, the additive is selected from the group consisting of a combination of L-cysteine with sodium tripolyphosphate, or a combination of a complex phosphate with edible baking soda.
Wherein sodium alginate and L-cysteine act on disulfide bonds, which is helpful for increasing the stability of product structure and making the product discharge uniform. The sodium tripolyphosphate and the composite phosphate have good moisture retention effect, and are beneficial to improving the chewing sense of the product. The baking soda can form more and larger air cavity structures, so that the surface of the product is smooth and even.
The inventor screens out the additive types and contents with optimal comprehensive use effect through evaluating the appearance, the internal fiber structure, the texture characteristics and the like of the product.
In the preferred embodiment of the invention, the addition amount of the additive accounts for 0.2-1% of the total mass of the plant protein raw material;
in an alternative embodiment, when the additive is selected from any one of sodium alginate, L-cysteine, sodium tripolyphosphate, composite phosphate and edible soda, the additive accounts for 0.4-1% of the total mass of the vegetable protein raw material;
in an alternative embodiment, the additive is selected from the group consisting of the combination of L-cysteine and sodium tripolyphosphate, or the combination of the complex phosphate and edible baking soda, wherein the additive accounts for 0.2-0.5% of the total mass of the vegetable protein raw material.
In a preferred embodiment of the present invention, the high-moisture wire-drawing protein is prepared by extrusion, and then the high-moisture wire-drawing protein is preserved by any one of the methods of low-temperature freezing preservation, preservative addition preservation, pasteurization preservation and microwave sterilization preservation.
At present, research on high-moisture wiredrawing proteins at home and abroad mainly focuses on the aspect of extrusion technology, and research on how to prolong the quality preservation time of the wiredrawing proteins is less. The high-moisture wiredrawing protein has rich protein content and high moisture content, and can easily breed microorganisms, so that the product is not easy to store. The preservation period is prolonged under the condition of maintaining the quality of the high-moisture wiredrawing protein, and the conversion of the high-moisture wiredrawing protein from products to products and the popularization of the application range of the high-moisture wiredrawing protein are promoted. The invention provides a plurality of preservation methods for prolonging the preservation period, compared with the non-preserved high-moisture wiredrawing protein, the high-moisture wiredrawing protein treated by the preservation method has extremely small microorganism quantity, and particularly has obvious preservation period prolonging effect in pasteurization preservation.
In a preferred embodiment of the use of the invention, the cryopreservation temperature is-18℃to-20 ℃.
The preservative used for preserving the added preservative is at least one selected from sorbic acid and potassium salt thereof, benzoic acid and sodium salt thereof, parahydroxybenzoates, sodium dehydroacetate, sodium D-isoascorbate and xanthan gum.
In the preferred embodiment of the invention, the concentration of the preservative is 0.1% -2% (w/v), and when the preservative is added for preservation, the high-moisture wiredrawing protein to be preserved is immersed into the preservative for 5-10min;
in an alternative embodiment, the pasteurized preservation conditions are heating at 90-95 ℃ for 30-60 min;
in an alternative embodiment, the conditions for the microwave sterilization preservation are 800W-1000W heating for 60 s-70 s.
In a second aspect, the invention also provides the high-moisture wiredrawing protein prepared by the preparation method of the high-moisture wiredrawing protein. The high-moisture wiredrawing protein prepared by the method has balanced collocation of essential amino acids, has similar texture characteristics to animal meat, and particularly has the characteristics of hardness, elasticity, chewing degree, organization degree (fiber degree), shearing force and the like of the high-moisture wiredrawing protein similar to animal meat, and has high texture fitting degree.
The invention has the following beneficial effects:
(1) The invention uses the essential amino acid score recommended by the world health organization as a reference, based on the essential amino acid content condition of known raw materials, adopts a mathematical model to adjust and optimize the essential amino acid proportion of the product, is convenient and quick to use, and has wide applicability. The produced high-moisture wiredrawing protein has high protein content, balanced essential amino acid collocation and higher nutritive value compared with the common wiredrawing protein in the market.
(2) The high-moisture wiredrawing protein prepared by improving the preparation process has balanced collocation of essential amino acids, has similar texture characteristics to animal meat, and particularly has the characteristics of hardness, elasticity, chewing degree, organization degree (fibrosis degree), shearing force and the like of the high-moisture wiredrawing protein similar to the animal meat, and has high texture fitting degree.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and other related drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a flow chart of the production of a high moisture wire drawing protein;
FIG. 2 is a diagram of a threaded element and alignment profile;
FIG. 3 is a graph showing the effect of different additives on the appearance of a product and the fiber structure;
FIG. 4 is a graph showing the effect of different additives on product texture (hardness, springiness, chewiness, shear force, fiber degree);
FIG. 5 is a graph showing the comparison of texture parameters of high moisture drawn protein and real meat (chicken breast, bark tenderlin pork tenderloin) and commercial plant meat products prepared under optimized formulation and process conditions;
FIG. 6 is a graph showing the number of microorganisms after treatment in each of the preservation modes.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The features and capabilities of the present invention are described in further detail below in connection with the examples.
The following hardness, elasticity, chewiness, texture, and shear force are measured by the method described in reference Jin Chuang (2019).
Example 1
The present embodiment provides a method for preparing and preserving high-moisture wiredrawing proteins, the production flow chart is shown in fig. 1, the threaded elements and the alignment distribution diagram are shown in fig. 2:
the twin-screw extruder comprises a temperature zone 1, a temperature zone 2, a temperature zone 3, a temperature zone 4, a temperature zone 5, a temperature zone 6, a temperature zone 7 and a temperature zone 8 which are distributed in sequence along the advancing direction of materials; the temperature zone 1, the temperature zone 2 and the temperature zone 3 are conveying zones, the temperature zone 4 and the temperature zone 5 are mixing zones, and the temperature zone 6, the temperature zone 7 and the temperature zone 8 are stewing zones.
The double-screw thread combined mechanism of the double-screw extruder is sequentially provided with the following components from a material feeding end to a material outlet end:
32A+48*8+32+48/7/30+48+32*3+32/5/90*2+32*2+22*2+22/4/60*2+11L+32+22*3+22/4/60*2+11L+32*4+22*4
the temperature and thread element type distribution are roughly divided into three zones:
conveying zone (temperature zone 1-3): 32A+48 x 8+32 (L: 488 mm);
mixing zone (warm zone 4-5): 48/7/30+48+32+3+32/5/90+2 (L: 288 mm);
cooking zone (temperature zone 6-8): 32+22+22/4/60+2+11l+32+22+3+22/4/60+2+11l+32+22 (L: 460 mm).
The method specifically comprises the following steps:
and on the basis of measuring the content of essential amino acids in the protein raw material, evaluating the proportioning quality of the essential amino acids in the formula by using a mathematical model.
The essential amino acid content of known soy protein isolate, rice protein, peanut protein, pea protein, wheat protein was determined as follows.
Amino acid content table of protein raw material
Step 1: the formula conditions of the protein raw materials are as follows: 50% of soybean protein isolate, 25% of pea protein, 10% of peanut protein, 10% of wheat protein and 5% of rice protein. Under the condition of the formula, the score value of the essential amino acid is calculated as 36.57.
Step 2: the additive used was 0.4% (based on the total amount of protein material) of complex phosphate.
Step 3: pouring the weighed protein raw materials and additives into a stirrer, and fully stirring for 2-3 min.
Step 4: the temperature of each zone of the twin-screw extruder was adjusted (temperature zone 1 was room temperature): temperature zone 2 was 40 ℃, temperature zone 3 was 60 ℃, temperature zone 4 was 80 ℃, temperature zone 5 was 120 ℃, temperature zone 6 was 150 ℃, temperature zone 7 was 150 ℃, and temperature zone 8 was 120 ℃.
Step 5: the material moisture condition is 60%, the screw rotating speed is 420rpm, and the feeding speed is 25kg/h.
Step 6: cutting the prepared high-moisture wiredrawing protein into blocks with the length of 10 cm-15 cm, and sealing by a vacuum packaging machine.
Step 7: after sealed packaging, the packets are preserved or sterilized under the following conditions:
-18 ℃ low temperature freezing preservation; soaking 2% (w/v) potassium sorbate solution for 5min, vacuum sealing, and storing at normal temperature; heating at 95deg.C for 30min, and preserving at normal temperature; the microwave sterilization condition is that the microwave sterilization is carried out for 60 seconds after 800W heating, and then the microwave sterilization is preserved at normal temperature.
The high-moisture wiredrawing protein prepared in the embodiment has the following detection results:
example 2
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, which have the specific operation steps as in the embodiment 1, and the difference is that the temperature area six of a double-screw extruder is adjusted to 170 ℃ and the temperature area seven is adjusted to 170 ℃ in the step 4; the moisture condition of the material in the step 5 is 70%.
The high-moisture wiredrawing protein prepared in the embodiment has the following detection results:
example 3
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, and the specific operation steps are the same as those of embodiment 1, and the difference is that in step 2: the additive used was 0.4% (based on the total amount of protein material) L-cysteine.
Example 4
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, and the specific operation steps are the same as those of embodiment 1, and the difference is that in step 2: the additive used was 0.4% (based on the total amount of protein material) sodium tripolyphosphate.
Example 5
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, and the specific operation steps are the same as those of embodiment 1, and the difference is that in step 2: the additive used was 0.4% (based on the total amount of protein material) sodium alginate.
Example 6
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, and the specific operation steps are the same as those of embodiment 1, and the difference is that in step 2: the additive used was 0.4% (based on the total amount of protein material) of edible baking soda.
Example 7
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, and the specific operation steps are the same as those of embodiment 1, and the difference is that in step 2: the additives used were 0.4% (based on the total amount of protein material) L-cysteine and sodium tripolyphosphate.
Example 8
The embodiment provides a preparation process and a preservation method of high-moisture wiredrawing protein, and the specific operation steps are the same as those of embodiment 1, and the difference is that in step 2: the additives used were 0.4% (based on the total amount of protein material) of edible baking soda and complex phosphate.
Comparative example 1
A preparation process and a preservation method of high-moisture wiredrawing protein are characterized in that the specific operation steps are the same as those of example 1, and the formula conditions of the protein raw materials used in step 1 are 50% of pea protein, 25% of soybean protein isolate, 10% of peanut protein, 10% of wheat protein and 5% of rice protein. Under the conditions of the formulation, the score value of the essential amino acid was calculated to be 25.17.
The high-moisture wiredrawing protein prepared in the embodiment has the following detection results:
comparative example 2
A preparation process and a preservation method of high-moisture wiredrawing protein are characterized in that the specific operation steps are the same as those of example 2, and the difference is that the moisture condition of the materials in the step 5 is 50%.
The high-moisture wiredrawing protein prepared in the embodiment has the following detection results:
comparative example 3
A preparation process and a preservation method of high-moisture wiredrawing protein are characterized in that the specific operation steps are the same as those of example 2, and the difference is that in the step 5, the screw speed is 360rpm, and the feeding speed is 20kg/h.
The high-moisture wiredrawing protein prepared in the embodiment has the following detection results:
comparative example 4
The preparation process and preservation method of the high-moisture wiredrawing protein are the same as those of example 1, and the only difference is in step 4: the temperature of each zone of the twin-screw extruder was adjusted (temperature zone 1 was room temperature): temperature zone 2 was 40 ℃, temperature zone 3 was 60 ℃, temperature zone 4 was 80 ℃, temperature zone 5 was 120 ℃, temperature zone 6 was 150 ℃, temperature zone 7 was 180 ℃, and temperature zone 8 was 120 ℃.
The high-moisture wiredrawing protein prepared by the method has the coking phenomenon, is dark in color and luster, and generates burnt smell.
Comparative example 5
A preparation process and a preservation method of high-moisture wiredrawing protein, and specific operation steps are the same as those of example 1, and only difference is that the feeding speed is 15kg/h.
The inventors found that lowering the feeding speed would result in poor molding effect of the drawn protein, and excessive difference would even result in discontinuous discharge.
Comparative example 6
A preparation process and a preservation method of high-moisture wiredrawing protein, and specific operation steps are the same as those of example 1, and only difference is that the rotating speed of a double screw is 350rpm.
The wiredrawing protein prepared in the comparative example has rough appearance and loose internal structure, which shows that the reduction of the screw speed can influence the uniformity of the structure of the product.
Comparative example 7
A preparation process and a preservation method of high-moisture wiredrawing protein are characterized in that the specific operation steps are the same as those of example 1, and the difference is that the moisture content is 40%.
The inventors found that when the moisture content was low, the resulting product became hard, darkened in color, and developed a burnt smell, resembling a leather sample. In addition, too low a moisture content force can clog the cooling section, with 50% moisture content being a lower moisture content parameter to maintain proper production.
Experimental example 1
The comparative results of the high-moisture wire drawing proteins prepared in examples 1 to 2 and comparative examples 1 to 3 are shown in the following table:
the experimental results show that: the texture parameters of examples 1 and 2 and examples 2 and comparative example 2 show that the material moisture and extrusion temperature in the high moisture wire-drawn protein production process have a greater impact on the texture of the resulting product; the texture parameters of example 1 and comparative example 1 show that proper changes in the composition of the raw materials have less effect on the texture of the product when the production process conditions are unchanged. The nutritional value of the product can be improved by blending the proportion of the protein raw materials, and the texture fitting degree of the product can be increased by optimizing the production process, so that the subsequent innovation and improvement of the quality of the plant meat product can be realized.
Experimental example 2
The appearance and fiber structure of the high-moisture drawn proteins prepared in example 1 and examples 3 to 8 are shown in FIG. 3. The result shows that the sodium alginate and the L-cysteine are selected as additives, which is helpful for increasing the stability of the product structure and making the product discharge uniform. The baking soda can form more and larger air cavity structures, so that the surface of the product is smooth and even.
Experimental example 3
The high-moisture wire-drawn proteins prepared in example 1 and examples 3 to 8, which were used as a blank (without additives), were examined for hardness, springiness, chewiness, shear force, and fiber degree, respectively, and are shown in FIG. 4. The results show that part of the additive has an improving effect on the degree of organization (fiber degree) of the product, wherein sodium tripolyphosphate and the composite phosphate have good moisture retention effect, and the improving effect on the degree of organization and chewing feeling of the product is facilitated.
Experimental example 4
The high moisture wire-drawn protein, real meat (chicken breast, bark, pork rib) prepared in example 1, and commercially available vegetable meat products were examined for hardness, springness, chewiness, shear force, fiber degree, respectively.
Reference is made to fig. 5. The results show that the high moisture wire drawing protein prepared in example 1 is superior in hardness, springiness, chewiness, shear force and less fibrous than the commercially available vegetable meat products. And more closely approximates the texture of real meat.
Experimental example 5
The high-moisture wiredrawing protein prepared in the example 1 is preserved by adopting a plurality of preservation modes such as low-temperature freezing preservation, preservative addition preservation, pasteurization preservation, microwave sterilization preservation and the like, and the microbial numbers after the treatment are compared.
The conditions of each preservation mode are as follows: the low temperature preservation temperature is-18 ℃; adding preservative potassium sorbate with concentration of 2% (w/v), and soaking for 5min; pasteurizing at 95deg.C for 30min; the microwave sterilization condition is 800W and heating for 60s. A blank and normal temperature storage were set as controls. The microbial numbers after 30 days of preservation treatment were compared.
The results are shown in FIG. 6, which shows that the preservation by low temperature freezing, preservation by adding preservative, pasteurization and microwave sterilization all contribute to the prolongation of the preservation time, especially the best pasteurization.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the high-moisture wiredrawing protein is characterized by comprising the following steps of: inputting the mixture of the plant protein raw materials and the additives after being uniformly mixed into a double-screw extruder, introducing water to mix with the mixture, and then extruding;
the plant protein raw materials comprise main plant protein raw materials or comprise main plant protein raw materials and other plant protein raw materials; wherein the main vegetable protein raw materials comprise soybean protein, pea protein and wheat protein, and the other vegetable protein raw materials are at least one of peanut protein, rice protein, yeast protein, mushroom protein and microalgae protein;
the addition amount of the vegetable protein raw material is obtained by the following method: evaluating the proportion of essential amino acids in the plant protein raw materials by a mathematical model of sum of squares of differences, and adjusting the proportion of each plant protein raw material in the plant protein raw materials to obtain a plant protein raw material formula with balanced proportion of the essential amino acids;
by measuring the content of essential amino acids in the protein material, a i ＝[x i1 ,x i2, x i3 ,x i4 ,x i5 ,x i6 ,x i7 ] -1 X refers to the relative content of a single essential amino acid, and is recorded as 1 in tryptophan content;
a i (i=1, 2,., n) scoring each essential amino acid of a feedstock;
protein raw material ratio b i ∈[0,1]And (2) and
A＝[a 1 ,a 2 ,...,a i ] -1 ,(i＝1,2,...,n)；
B＝[b 1 ,b 2 ,...,b i ] -1 ,(i＝1,2,...,n)；
C＝BA＝[c 1 ,c 2 ,c 3 ,c 4 ,c 5 ,c 6 ,c 7 ] -1 ,c j (j＝1,2,...,7)；
D＝[d 1 ,d 2 ,d 3 ,d 4 ,d 5 ,d 6 ,d 7 ] -1 ，d j (j=1, 2,.,. 7) recommending human essential amino acid scores for the world health organization;
the essential amino acid ratio of the formula is scored as follows:
the twin-screw extruder comprises a temperature zone 1, a temperature zone 2, a temperature zone 3, a temperature zone 4, a temperature zone 5, a temperature zone 6, a temperature zone 7 and a temperature zone 8 which are distributed in sequence along the advancing direction of materials; the temperature zone 1, the temperature zone 2 and the temperature zone 3 are conveying zones, the temperature zone 4 and the temperature zone 5 are mixing zones, and the temperature zone 6, the temperature zone 7 and the temperature zone 8 are cooking zones;
the temperature of the temperature zone 1 is room temperature, and the temperatures of the temperature zone 2-8 are respectively as follows:
40 ℃, 60 ℃, 80 ℃, 120 ℃, 130 ℃ to 170 ℃ and 120 ℃, setting the rotating speed of a double screw to 360rpm to 480rpm, the feeding speed to 20kg/h to 30kg/h, the moisture content to 50 percent to 70 percent, and the temperature of a cooling module to 40 ℃ to 60 ℃;
the double-screw thread combination mechanism of the double-screw extruder consists of a thread element, a shearing element and a reverse screw element.
2. The method for preparing high-moisture wiredrawing protein according to claim 1, wherein the double-screw thread combination mechanism of the double-screw extruder is provided with the following components in sequence from a material feeding end to a material outlet end:
10 screw elements of mutually supporting, 1 shearing element of mutually supporting, 4 screw elements of mutually supporting, 2 shearing elements of mutually supporting, 1 counter screw element of mutually supporting, 8 screw elements of mutually supporting.
3. The method for preparing high-moisture wiredrawing protein according to claim 2, wherein the temperature zone 1, the temperature zone 2 and the temperature zone 3 are conveying zones, the temperature zone 4 and the temperature zone 5 are mixing zones, and the temperature zone 6, the temperature zone 7 and the temperature zone 8 are cooking zones; the double-screw thread combined mechanism of the double-screw extruder is sequentially provided with the following components from a material feeding end to a material outlet end:
assembly of the transport zones: 32A+48 x 8+32 (L: 488 mm);
assembly of the mixing zone: 48/7/30+48+32+3+32/5/90+2 (L: 288 mm);
an assembly of said cooking zones:
32+22*2+22/4/60*2+11L+32+22*3+22/4/60*2+11L+32*4+22*4(L:460mm)。
4. the method for preparing high-moisture wire drawing protein according to claim 1, wherein the vegetable protein raw materials comprise the following vegetable protein raw materials in percentage by weight:
soy protein 50%, pea protein 25%, peanut protein 10%, wheat protein 10% and rice protein 5%;
preferably, the vegetable protein material comprises the following vegetable protein materials in weight percent: pea protein 50%, soybean protein isolate 25%, peanut protein 10%, wheat protein 10% and rice protein 5%.
5. The method for preparing high-moisture wire drawing protein according to claim 1, wherein the additive is at least one selected from the group consisting of sodium alginate, L-cysteine, sodium tripolyphosphate, complex phosphate and edible soda;
preferably, the additive is selected from the compound of L-cysteine and sodium tripolyphosphate, or the compound of composite phosphate and edible sodium bicarbonate.
6. The method for preparing high-moisture wiredrawing protein according to claim 5, wherein the additive accounts for 0.2-1% of the total mass of the plant protein raw material;
preferably, when the additive is selected from any one of sodium alginate, L-cysteine, sodium tripolyphosphate, composite phosphate and edible small soda, the additive accounts for 0.4-1% of the total mass of the vegetable protein raw material;
preferably, the additive is selected from the compound of L-cysteine and sodium tripolyphosphate or the compound of phosphate and edible sodium bicarbonate, and the additive accounts for 0.2-0.5% of the total mass of the vegetable protein raw material.
7. The method for producing a high-moisture drawn protein according to claim 1, wherein the high-moisture drawn protein is further preserved after the extrusion, and the preservation method is selected from any one of low-temperature frozen preservation, preservative-added preservation, pasteurized preservation and microwave sterilization preservation.
8. The method for producing a high-moisture wire drawing protein according to claim 7, wherein the preservation temperature of the low-temperature preservation is-18 ℃ to-20 ℃;
the preservative adopted by the preservation of the added preservative is at least one selected from sorbic acid and potassium salt thereof, benzoic acid and sodium salt thereof, parahydroxybenzoates, sodium dehydroacetate, sodium D-isoascorbate and xanthan gum.
9. The method for preparing high-moisture wire drawing protein according to claim 8, wherein the concentration of the preservative is 0.1% -2% (w/v), and when preservative is added for preservation, the high-moisture wire drawing protein to be preserved is immersed in the preservative for 5-10min;
preferably, the pasteurization and preservation conditions are that the temperature is 90-95 ℃ and the temperature is heated for 30-60 min;
preferably, the conditions of the microwave sterilization preservation are 800-1000W and heating for 60-70 s.
10. A high-moisture wire drawing protein produced by the process for producing a high-moisture wire drawing protein as defined in any one of claims 1 to 9.
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