WO2019153557A1 - 一种花生蛋白素食肠及其制备方法 - Google Patents

一种花生蛋白素食肠及其制备方法 Download PDF

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Publication number
WO2019153557A1
WO2019153557A1 PCT/CN2018/085465 CN2018085465W WO2019153557A1 WO 2019153557 A1 WO2019153557 A1 WO 2019153557A1 CN 2018085465 W CN2018085465 W CN 2018085465W WO 2019153557 A1 WO2019153557 A1 WO 2019153557A1
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Prior art keywords
parts
vegetarian
protein
extrusion
powder
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PCT/CN2018/085465
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English (en)
French (fr)
Inventor
王强
刘丽
张金闯
朱嵩
石爱民
胡晖
刘红芝
姜元荣
张余权
Original Assignee
中国农业科学院农产品加工研究所
丰益(上海)生物技术研发中心有限公司
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Priority to US16/491,824 priority Critical patent/US20200037654A1/en
Publication of WO2019153557A1 publication Critical patent/WO2019153557A1/zh

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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
    • A23J3/225—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
    • A23J3/14—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
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of food processing, in particular to a peanut protein vegetarian sausage and a preparation method thereof.
  • Plant protein is a source of important proteins in the human diet. 80% of the world's protein production is plant protein, which is mainly from grains, oil crops and beans. Plant protein has high nutritional value, its amino acid composition is basically balanced, its essential amino acid content is high, its energy conversion efficiency is high, it is almost free of cholesterol and saturated fatty acid, it is easy to digest and absorb, it is a nutrient-rich food resource, and at the same time, plant protein is also Has a variety of physiological functions, such as lowering cholesterol, anti-tumor and improving cardiovascular function. The latest revised US Dietary Guidelines for the Diet in 2015 pointed out that protein intake should be diversified and vegetarianism should be promoted.
  • peanut protein of about 1.5 million tons or more, which has become the third largest source of plant protein in China after wheat and soybean.
  • the peanut protein is bright and white, contains no cholesterol, has no flatulence factor, and has a digestive coefficient of up to 90%. Its characteristic amino acid arginine has the effect of delaying aging and has extremely high development and utilization value.
  • the vegetable protein extrusion texturing technology is based on soy protein, peanut protein, gluten protein, whey protein and other vegetable proteins, and is matured and shaped by an extruder to produce high-tech green food processing technology with animal fiber structure and texture. . In recent years, high-moisture extrusion texturing technology has attracted much attention. The moisture content of the extrusion process is generally above 50%.
  • the product is high-moisture organized protein, the fiber length is longer, the structure is more delicate, the texture is more uniform, and the animal is close to the animal.
  • Meat which is characterized by ready-to-eat. With the constant pursuit of nutrition, health and deliciousness, phytoprotein meat products will become more people's choice.
  • a first object of the present invention is to provide a peanut protein vegetarian intestine which can be used for eating snack foods, snack foods, and cooking ingredients.
  • the vegetarian sausage prepared by weight, is prepared from the following materials:
  • Glutinous rice powder 5 to 50 parts.
  • the low-temperature defatted peanut protein powder has a protein content of not less than 55% and a fat content of not more than 7%;
  • the content of protein in the soy protein isolate is not less than 80%, and the fat content is not higher than 1.8%;
  • the content of the protein in the gluten meal is not less than 60%, and the fat content is not more than 0.9%.
  • the ratio thereof is further preferably 50 to 90 parts by weight of the low-temperature defatted peanut protein powder, 5 to 40 parts of the soy protein isolate, and 5 to 40 parts of the gluten meal.
  • the invention further adds soy protein isolate and gluten powder on the basis of the low-temperature defatted peanut protein powder, and the three are reasonably matched, so that the vegetarian intestine nutrition prepared by the invention is richer, and has better shape and taste. .
  • a modifier is further added.
  • the vegetarian intestine further comprises 0.01 to 3 parts of the improving agent.
  • the modifier is selected from one or more of a protease, konjac flour, sodium carbonate; preferably, the protease is a glutamine transaminase.
  • the amount of the protease is 0.05% to 2% of the total amount of the low-temperature defatted peanut protein powder, the soy protein isolate and the gluten powder, and the improvement effect is superior; preferably 0.4% to 1.1%.
  • auxiliary material being one or more of flavor, pigment, salt, and water retaining agent
  • the fragrance is 0.5 to 5 parts
  • the pigment is 0.005 to 0.1 part
  • the salt is 0.2 to 5 parts
  • the water retaining agent is 0.01 to 5 parts
  • the fragrance is 0.5 to 1.5 parts
  • the pigment is 0.01 to 0.1 part
  • the salt is 0.2 to 0.8 part
  • the water retaining agent is 0.1 to 1 part;
  • the scent is selected from one of chicken flavour, beef flavour, pork flavour or fish flavour.
  • the water retaining agent is sodium tripolyphosphate.
  • the peanut protein vegetarian intestine by weight, is prepared from a component comprising the following materials:
  • the taste of the vegetarian sausage of the present invention can be adjusted according to actual conditions.
  • the present invention preferentially adopts the vegetarian intestine of chicken taste.
  • a chicken-flavored peanut protein vegetarian intestine prepared by weight, in parts by weight, comprising:
  • the glutamine transaminase is 0.2 to 0.8 parts, or the konjac powder is 0.2 to 0.8 parts, or the sodium carbonate is 0.2 to 0.8 parts.
  • the vegetarian sausage of the invention improves the soybean meal with the soybean protein as the main raw material product, and improves the process of preparing the high moisture peanut brushed protein product by using the low temperature defatted peanut protein powder as the main raw material.
  • the protein content is up to 60%, zero cholesterol, low fat, meaty taste, chewy, high elasticity, and ready to eat.
  • a second object of the present invention is to provide a method for preparing the above-mentioned peanut protein vegetarian intestine, wherein the preparation method is a pure physical processing method, the materials are all utilized, the degree of automation is high, the energy consumption is low, and no pollutants are discharged during the processing, and the preparation is opened.
  • the preparation method is a pure physical processing method, the materials are all utilized, the degree of automation is high, the energy consumption is low, and no pollutants are discharged during the processing, and the preparation is opened.
  • the preparation includes the following steps:
  • step 2) The material after the step 1) is subjected to extrusion treatment at a temperature of 100 to 200 ° C, water and auxiliary materials are added on-line during the extrusion process, and the product is cooled after extrusion molding;
  • the amount of water added is such that the moisture content of the material during extrusion is 45% to 75%;
  • the temperature during the extrusion process is 110 to 180 ° C; preferably 150 to 170 ° C.
  • the amount of water added is such that the moisture content of the material during extrusion is from 52% to 68%, more preferably from 60% to 66%.
  • the subsequent extrusion treatment is more favorable to form a high-moisture peanut drawing protein, and the number of the powder after the mash is 60 ⁇ 80 mesh.
  • the mixed material can be placed in a sealed container and equilibrated for a period of time.
  • the equilibration time can generally be 20 to 30 h, for example 24 h.
  • the screw rotation speed is 150-300 r/min, and the feeding speed is 80-180 g/min;
  • the screw speed is 200 to 240 r/min, and the feeding speed is 90 to 150 g/min.
  • the total amount of the auxiliary materials is added to water in a ratio of 10 to 20:1 by mass to prepare a compounding solution, and the compounding solution is added online at a flow rate of 1 to 5 kg/h;
  • the total amount of the auxiliary materials is added to water at a mass ratio of 15 to 15.5:1 to prepare a compounding solution, and the compounding solution is added online at a flow rate of 3 kg/h.
  • the extrusion adopts a twin-screw high moisture extruder
  • the screw assembly mode is a high shear combination: the screw shearing element is selected from a kneading block having a shear angle of 45°, divided into five shearing sections, and is installed at intervals of a screw having a length to diameter ratio of 24:1.
  • the preparation method further comprises the steps of cutting and cooling the formed material after the extrusion treatment, for example, cutting the material from the extruder to 10-20 cm, thereby obtaining a chicken flavored peanut protein vegetarian food. intestinal.
  • the cut chicken-flavored peanut protein vegetarian sausage is placed in a vacuum packaging bag, vacuum sealed, sterilized, and cooled in a fluidized bed.
  • the end of the extruder is connected to a circular die having a diameter of 15 to 30 mm, and the cooling temperature is 45 to 80 ° C; preferably, the cooling temperature is 60 to 70 ° C.
  • the cutter speed is controlled to be 1 to 3 s/time.
  • the present invention provides a preferred solution, the preparation method comprising the following steps:
  • step 2) The material after the step 1) is subjected to extrusion treatment at a temperature of 150 to 170 ° C by a twin-screw high-moisture extruder, and water and an auxiliary material are added in the extrusion process, and the diameter is 15 to 30 mm.
  • the circular shape is cooled at a temperature of 45 to 80 ° C;
  • the amount of water added is such that the moisture content of the material during the extrusion process is 60% to 66%.
  • the vegetarian intestine prepared by the invention has the brightness value L>48, the transverse shear force is 0.35-0.6 kg, the longitudinal shear force is 0.28-0.5 kg, the degree of organization is 1.0-1.4, and the chewing degree is ( ⁇ 10 3 It is 2.5 to 6.0, the elasticity is 0.90 to 0.98, and the hardness is 5.8 to 10.0 kg.
  • the moisture content of the vegetarian intestine is 50% to 65%.
  • the color, transverse shear force, longitudinal shear force, texturization degree, chewing degree, elasticity, and hardness can be detected by a method generally used in the art.
  • the content of peanut protein powder in the vegetarian intestine of the present invention is more than 50%, and the appropriate soy protein isolate and gluten meal interact with each other, which not only makes the nutrient-rich, but also greatly reduces the soybean meal of the product. taste.
  • the modifier added by the present invention effectively improves the quality of the vegetarian sausage, such as fibrous structure, elasticity, chewing feeling and the like.
  • the invention realizes on-line coloring and seasoning; in practical application, the product processing process can be greatly shortened, and the color and taste of the vegetarian sausage are more uniform.
  • the preparation method of the invention not only improves the taste of the product, shortens the process procedure, but also reduces the possible degeneration of the protein during the processing, and effectively retains the nutrient components in the vegetable protein.
  • Figure 1 is a process flow diagram of the method of the present invention
  • Figure 2 is a tear-open view of the vegetarian intestine prepared in Example 1.
  • extrusion and texturing treatment uses a domestic twin-screw high-moisture extruder.
  • the water retaining agent used in the following examples was sodium tripolyphosphate, which was purchased from Beijing Suobao Technology Co., Ltd.
  • This embodiment provides a peanut protein vegetarian intestine, which is prepared by the following raw material components by weight:
  • This embodiment provides a peanut protein vegetarian intestine, which is prepared by the following raw material components by weight:
  • This embodiment provides a peanut protein vegetarian intestine, which is prepared by the following raw material components by weight:
  • This example provides a peanut protein vegetarian intestine which differs from Example 1 only in that 0.5 part of glutamine transaminase is replaced with 0.5 part of konjac flour.
  • This example provides a peanut protein vegetarian intestine which differs from Example 1 only in that 1 part of glutamine transaminase is replaced with 0.8 part of sodium carbonate.
  • the present embodiment provides the preparation method of the vegetarian sausage according to the embodiment 1, which comprises the following steps:
  • step 2) The material after the step 1) is equilibrated at a temperature of 160 ° C, using a twin-screw high-moisture extruder, the screw speed is 240 r / min, the feeding speed is 130 g / min; the extrusion treatment, in the extrusion
  • online water and auxiliary materials are formed by a circular cooling mold with a diameter of 15 to 30 mm, and the mold cooling temperature is set to 65 ° C;
  • the amount of water added is such that the moisture content of the material during the extrusion process is 64%; the auxiliary material is added to the water at a mass ratio of 15 to 15.5:1 to prepare a compound solution, and the compound solution is pressed A flow rate of 3 kg/h was added online.
  • the cooled vegetarian sausage is cut into strips of about 10 cm with a hydraulic cutter; after vacuum packaging, it is sterilized at 121 ° C for 20 min.
  • This embodiment provides a preparation method of the vegetarian sausage according to the second embodiment, and the rest of the operations are the same as those in the sixth embodiment.
  • This embodiment provides a method for preparing a vegetarian sausage according to Example 3, and the rest of the operations are the same as in Example 6.
  • the present embodiment provides a method for preparing a vegetarian sausage according to the fourth embodiment.
  • the difference from the embodiment 6 is that the extrusion temperature is replaced by 125 ° C.
  • This embodiment provides a method for preparing a vegetarian sausage according to Example 5, and the rest of the operation is the same as that of Example 6 except for the modifier.
  • This embodiment provides a method for preparing a vegetarian sausage.
  • the same raw material as in Example 1 is used, and the difference from Example 6 is that the mold cooling temperature is 45 °C.
  • This comparative example provides a peanut protein vegetarian intestine which differs from Example 1 only in that no modifier is added.
  • the vegetarian intestine was prepared by the preparation method of Example 6.
  • This comparative example provides a peanut protein vegetarian intestine which differs from Example 1 only in that the added glutamine transaminase is 3 parts.
  • the vegetarian intestine was prepared by the preparation method of Example 6.
  • the present comparative example provides a method for preparing a peanut protein vegetarian intestine, which differs from Example 6 only in that the amount of water added in step 2) is such that the moisture content of the material during extrusion is 50%.
  • This comparative example provides a method for preparing a peanut protein vegetarian intestine, which differs from Example 8 only in that the difference is only that the amount of sodium carbonate added is 4 parts.
  • This comparative example provides a peanut protein vegetarian intestine which differs from Example 1 in that the low temperature defatted peanut powder is replaced with a high temperature defatted peanut powder. In the same manner as in Example 6, the vegetarian intestine was not successfully produced.
  • the invention provides a peanut protein vegetarian sausage and a preparation method thereof.
  • the peanut protein vegetarian intestine of the present invention is prepared by components including the following raw materials by weight: 50-100 parts of low-temperature defatted peanut protein powder, 5-50 parts of soybean protein isolate, and 5-50 parts of gluten meal, The modifier is 0.1 to 10 parts.
  • the vegetarian sausage provided by the invention has a protein content of more than 60%, zero cholesterol, low fat, good taste, nutrient-rich, convenient consumption, and the preparation method provided by the method is pure physical processing method, and the degree of automation is high. There is no pollutant emission during the processing, which has good economic value and application prospects.

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Abstract

一种花生蛋白素食肠及其制备方法，所述素食肠，按重量份计，由包括如下原料的组分制得：低温脱脂花生蛋白粉50～100份、大豆分离蛋白5～50份、谷朊粉5～50份、改良剂0.1～10份。所述素食肠的制备方法包括：将主料充分混合后，在100～200℃的温度下进行挤压处理，在挤压过程中在线加水以及辅料，挤压成型后冷却即可；其中物料在挤压过程中的水分含量为45％～75％。

Description

一种花生蛋白素食肠及其制备方法 技术领域
本发明涉及食品加工领域，具体涉及一种花生蛋白素食肠及其制备方法。
背景技术
植物蛋白是人类膳食中重要蛋白质的来源，全世界蛋白产量的80％为植物蛋白质，它主要来自于谷物、油料作物及豆类。植物蛋白具有较高的营养价值，其氨基酸组成基本平衡，必需氨基酸含量较高，能量转化效率高，几乎不含胆固醇和饱和脂肪酸，易消化吸收，是营养丰富的食品资源，同时，植物蛋白还具有多种生理功能，如降低胆固醇、抗肿瘤和改善心血管功能等。2015年最新修订的《美国居民膳食指南》指出，蛋白质摄入应多样化，提倡素食为主。2014年和2016年中国政府也先后出台了《中国食物与营养发展纲要(2014-2020)》和《中国居民膳食指南(2016)》两个纲领性文件，并提出“健康中国”理念，将保证中国居民健康上升为国家战略，提倡补充植物蛋白。我国是世界花生第一生产和消费国，2016年我国花生产量为1700万t，占世界总产量的40％。花生总产量的50％～65％用于制油，脱脂花生饼粕是花生仁经压榨或浸提取油后的副产物，其中蛋白质含量高达50％～70％(干基)。据估计，我国每年约有300万t以上的花生饼粕亟待开发利用，可折合花生蛋白约150万t以上，成为我国继小麦、大豆之后的第三大植物蛋白来源。花生蛋白粉色泽亮白，不含胆固醇，无胀气因子，消化系数高达90％，其特征氨基酸精氨酸具有延缓衰老的功效，具有极高的开发利用价值。
长期以来，食用动物肉带来的慢性疾病，严重干扰了人们的健康生活。动物肉的生产也会消耗大量的粮食和饮用水，并且会产生温室气体，具有不可持续性。传统工艺制备的肉制品如火腿肠、腌腊肉等，需要经过复杂的工序，且需要加入亚硝酸钠等，可能会对人类带来潜在的危害。植物蛋白挤压组织化技术是以大豆蛋白、花生蛋白、面筋蛋白、乳清蛋白等植物 蛋白为主要原料，经过挤压机熟化、成型，产生具有动物肉纤维结构和口感的高新绿色食品加工技术。近年来，高水分挤压组织化技术备受关注，其挤压过程水分含量一般在50％以上，获得产品即高水分组织化蛋白，纤维长度更长，结构更细腻，质地更均匀，接近动物肉，具有即食性的特点。随着人们对营养、健康和美味的不断追求，植物蛋白素肉产品将成为更多人的选择。
发明内容
本发明的第一个目的在于提供一种花生蛋白素食肠，所述素食肠可用于快餐食品、休闲食品及烹调食材等食用。
所述素食肠，按重量份计，由包括如下原料制得：
低温脱脂花生蛋白粉     50～100份
大豆分离蛋白           5～50份
谷朊粉                 5～50份。
本发明进一步提出的，所述低温脱脂花生蛋白粉中蛋白质的含量不低于55％、脂肪含量不高于7％；
所述大豆分离蛋白中蛋白质的含量不低于80％、脂肪含量不高于1.8％；
所述谷朊粉中的蛋白质的含量不低于60％、脂肪含量不高于0.9％。
本发明在优选蛋白粉种类的基础上，进一步优选其配比，按重量份计，低温脱脂花生蛋白粉50～90份、大豆分离蛋白5～40份、谷朊粉5～40份。
本发明在低温脱脂花生蛋白粉的基础上，进一步添加了大豆分离蛋白和谷朊粉，三者合理搭配，使其所制得的素食肠营养更为丰富的，且具有更好的形态和口感。为了促进素食肠能得到更好的形态和口感，进一步添加了改良剂。
本发明进一步提出的，所述素食肠还包括改良剂0.01～3份。
所述改良剂选自蛋白酶、魔芋粉、碳酸钠中的一种或多种；优选地，所述蛋白酶为谷氨酰胺转氨酶。
当改良剂选取蛋白酶时，蛋白酶的用量是低温脱脂花生蛋白粉、大豆分离蛋白和谷朊粉三者总量的0.05％～2％时，改良的效果较优；优选为0.4％～1.1％。
本发明进一步提出的，还包括辅料，所述辅料为香精、色素、食盐、保水剂中的一种或多种；
优选地，所述香精为0.5～5份、所述色素为0.005～0.1份、所述食盐为0.2～5份、所述保水剂为0.01～5份；
更优选地，所述香精为0.5～1.5份、所述色素为0.01～0.1份、所述食盐为0.2～0.8份、所述保水剂为0.1～1份；
优选地，所述香精选自鸡肉香精、牛肉香精、猪肉香精或鱼肉香精中的一种。
优选地，所述保水剂为三聚磷酸钠。
本发明提供一种优选方案，所述花生蛋白素食肠，按重量份计，由包括如下原料的组分制得：
Figure PCTCN2018085465-appb-000001
以及，蛋白酶0.05～1份，或魔芋粉0.05～1份，或碳酸钠0.1～1份。
本发明所述素食肠的口味可根据实际情况进行调整，在具体实施过程中，为进一步体现所制得的素食肠的综合口感优势，本发明优先采用鸡肉口感的素食肠。
一种鸡肉味花生蛋白素食肠，按重量份计，由包括如下原料的组分制得：
Figure PCTCN2018085465-appb-000002
谷氨酰胺转氨酶0.2～0.8份，或魔芋粉0.2～0.8份，或碳酸钠0.2～0.8份。
本发明所述的素食肠，改善了以大豆蛋白为主要原料产品的豆腥味，完善了以低温脱脂花生蛋白粉为主要原料，制备高水分花生拉丝蛋白产品的工艺。蛋白质含量高达60％以上、零胆固醇、低脂肪，具有肉类口感、富有嚼劲、高弹性，具有即食性的特点。
本发明的第二个目的在于，提供上述花生蛋白素食肠的制备方法，所述制备方法为纯物理加工方法，物料全部利用，自动化程度高，能耗低，加工过程无任何污染物排放，开辟了植物蛋白高效利用的新途径。
所述制备，具体包括如下步骤：
1)将低温脱脂花生蛋白粉、大豆分离蛋白、谷朊粉粉粹后，与改良剂混合均匀，静置使其平衡；
2)将步骤1)平衡后的物料在100～200℃的温度下，进行挤压处理，在挤压过程中在线加水以及辅料，挤压成型后冷却，即可；
其中，所加入的水量，使物料在挤压过程中的水分含量为45％～75％；
本发明进一步提出的，所述挤压过程中的温度为110～180℃；优选为150～170℃。
本发明进一步提出的，所加入的水量，使物料在挤压过程中的水分含量为52％～68％，更优选为60％～66％。
本发明进一步提出的，为使花生蛋白粉、大豆分离蛋白、谷朊粉中的 分子充分接触，更利于后续挤压处理，形成高水分花生拉丝蛋白，所述粉粹后的目数为60～80目。更进一步地，还可将混匀后的物料装入密封容器，平衡一段时间。所述平衡时间一般可为20～30h，例如24h。
本发明进一步提出的，所述挤压过程中，螺杆转速为150～300r/min，喂料速度为80～180g/min；
优选地，螺杆转速为200～240r/min，喂料速度为90～150g/min。
本发明进一步提出的，将所述辅料的总量按质量比10～20:1的比例加入水中，配成复配溶液，所述复配溶液按1～5kg/h的流速在线加入；
优选地，将所述辅料的总量按质量比15～15.5:1的比例加入水中，配成复配溶液，所述复配溶液按3kg/h的流速在线加入。
本发明进一步提出的，所述挤压采用双螺杆高水分挤压机；
优选地，螺杆组装方式是高剪切组合：螺杆剪切元件选用剪切角为45°的捏合块，分成5个剪切段，间隔安装在长径比为24:1的螺杆上。
本发明进一步提出的，所述制备方法还包括将挤压处理后，成型的物料进行切断、冷却的步骤，例如将从挤压机出来的物料切至10～20cm，即得到鸡肉味花生蛋白素食肠。将切断后的鸡肉味花生蛋白素食肠，装入真空包装袋，抽真空封口包装，杀菌，在流化床上冷却。
优选地，所述挤压机末端连接一个直径为15～30mm的圆形模具，冷却温度为45～80℃；优选冷却温度为60～70℃。
优选地，在圆形模具出口处，控制切刀速度为1～3s/次。
本发明提供一种优选方案，所述制备方法包括以下步骤：
1)将低温脱脂花生蛋白粉、大豆分离蛋白粉、谷朊粉粉粹后，过60～80目筛，与改良剂混合均匀，静置使其平衡；
2)将步骤1)平衡后的物料在150～170℃的温度下，采用双螺杆高水分挤压机进行挤压处理，在挤压过程中在线加水以及辅料，挤压成型为直径15～30mm的的圆形状，在45～80℃温度下冷却，即可；
其中，所加入的水量，使物料在挤压过程中的水分含量为60％～66％。
本发明所制得的素食肠：色泽亮度值L＞48，横向剪切力为0.35～0.6kg，纵向剪切力为0.28～0.5kg，组织化度为1.0～1.4，咀嚼度(×10 3)为2.5～6.0，弹性为0.90～0.98，硬度为5.8～10.0kg。
优选的，所述素食肠中水分含量为50％～65％。
所述色泽、横向剪切力、纵向剪切力、组织化度、咀嚼度、弹性、硬度均可采用本领域通用的方法检测。
本发明至少具有以下有益效果：
(1)本发明所述的素食肠中花生蛋白粉含量在50％以上，再配以适当的大豆分离蛋白和谷朊粉，相互作用，不仅使其营养丰富，还大大减少了产品的豆腥味。
(2)本发明添加的改良剂，有效的改善了素食肠的品质，如纤维状结构、弹性、咀嚼感等。
(3)本发明实现了在线调色、调味；在实际应用中，即可极大缩短了产品加工工序，又使其素食肠的颜色和味道更加地均匀。
(4)本发明所述的制备方法，既提高了产品口感、缩短工艺程序，还降低了蛋白质在加工过程中的可能产生的变性，有效的保留植物蛋白中的营养成分。
附图说明
图1为本发明方法的工艺流程图；
图2为实施例1所制得的素食肠的撕开图。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。实施例中涉及的操作如无特殊说明，均为本领域常规技术操作。实施例中的实施条件可以根据具体的实验条件或者工厂条件进一步调整，未注明实施条件的通常为常规实验中的条件。
以下挤压组织化处理采用国产双螺杆高水分挤压机。
如下实施例中采用的保水剂为三聚磷酸钠，购自于北京索莱宝科技有 限公司。
以下色泽、横向剪切力、纵向剪切力、组织化度、咀嚼度、弹性、硬度等的方法检测参考如下文献：
1.李淑静.原料热特性与挤压组织化蛋白质构特性的关系研究[D].中国农业科学院,2014.
2.封小龙.花生蛋白组分制备、改性及应用研究[D].中国农业科学院,2014.
3.张汆.花生蛋白挤压组织化技术及其机理研究[D].西北农林科技大学,2007。
以下所用低温脱脂花生蛋白粉、大豆分离蛋白和谷朊粉均为国产，基本理化指标如下：
项目 低温脱脂花生蛋白粉 大豆分离蛋白 谷朊粉
粗蛋白含量％(×5.46干基) 60.75±0.748 85.26±1.978 67.95±0.817
粗脂肪含量％(干基) 6.95±0.044 1.64±0.110 0.88±0.12
水分％ 5.82±0.057 5.61±0.034 10.84±0.084
实施例1
本实施例提供一种花生蛋白素食肠，按重量份计，由如下原料组分制得：
Figure PCTCN2018085465-appb-000003
实施例2
本实施例提供一种花生蛋白素食肠，按重量份计，由如下原料组分制得：
Figure PCTCN2018085465-appb-000004
实施例3
本实施例提供一种花生蛋白素食肠，按重量份计，由如下原料组分制得：
Figure PCTCN2018085465-appb-000005
实施例4
本实施例提供一种花生蛋白素食肠，与实施例1的区别仅在于，将0.5份谷氨酰胺转氨酶替换为0.5份魔芋粉。
实施例5
本实施例提供一种花生蛋白素食肠，与实施例1的区别仅在于，将1份谷氨酰胺转氨酶替换为0.8份的碳酸钠。
实施例6
本实施例提供实施例1所述素食肠的制备方法，包括以下步骤：
1)将花生蛋白粉、大豆分离蛋白粉、谷朊粉粉粹后，过60～80目筛，与改良剂混合均匀，静置平衡20h～24h；
2)将步骤1)平衡后的物料在160℃的温度下，采用双螺杆高水分挤压机，按螺杆转速为240r/min，喂料速度为130g/min；进行挤压处理，在挤压过程中在线加水以及辅料，通过一个直径15～30mm的圆形状冷却模具成型，模具冷却温度设为65℃温度；
其中，所加入的水量，使物料在挤压过程中的水分含量为64％；将所述辅料按质量比15～15.5:1的比例加入水中，配成复配溶液，所述复配溶液按3kg/h的流速在线加入。
3)在挤压机出口处，用液压切刀将冷却后的素食肠切割成长约10cm的长条状；真空包装后，在121℃温度下，杀菌20min。
本实施例所制得的素食肠，经检测，结果如下：
表1
Figure PCTCN2018085465-appb-000006
实施例7
本实施例提供实施例2所述素食肠的制备方法，其余操作与实施例6相同。
本实施例所制得的素食肠，经检测，结果如下：
表2
Figure PCTCN2018085465-appb-000007
实施例8
本实施例提供实施例3所述素食肠的制备方法，其余操作与实施例6相同。
本实施例所制得的素食肠，经检测，结果如下：
表3
Figure PCTCN2018085465-appb-000008
实施例9
本实施例提供实施例4所述素食肠的制备方法，与实施例6的区别除改良剂外，挤压温度替换为125℃。
本实施例所制得的素食肠，经检测，结果如下：
表4
Figure PCTCN2018085465-appb-000009
实施例10
本实施例提供实施例5所述素食肠的制备方法，除改良剂外，其余操作与实施例6相同。
本实施例所制得的素食肠，经检测，结果如下：
表5
Figure PCTCN2018085465-appb-000010
实施例11
本实施例提供一种素食肠的制备方法，采用实施例1相同的原料，与实施例6的区别在于，模具冷却温度为45℃。
本实施例所制得的素食肠，经检测，结果如下：
表4
Figure PCTCN2018085465-appb-000011
对比例1
本对比例提供一种花生蛋白素食肠，与实施例1的区别仅在于，不添加任何改良剂。采用实施例6的制备方法制得素食肠。
本对比例所制得的素食肠，经检测，结果如下：
表6
Figure PCTCN2018085465-appb-000012
对比例2
本对比例提供一种花生蛋白素食肠，与实施例1的区别仅在于，添加的谷氨酰胺转氨酶为3份。采用实施例6的制备方法制得素食肠。
本对比例所制得的素食肠，经检测，结果如下：
表7
Figure PCTCN2018085465-appb-000013
对比例3
本对比例提供一种花生蛋白素食肠的制备方法，与实施例6的区别仅在于，步骤2)中，所加入的水量，使物料在挤压过程中的水分含量为50％。
本对比例所制得的素食肠，经检测，结果如下：
表8
Figure PCTCN2018085465-appb-000014
Figure PCTCN2018085465-appb-000015
对比例4
本对比例提供一种花生蛋白素食肠的制备方法，与实施例8的区别仅在于区别仅在于碳酸钠添加量为4份。
本对比例所制得的素食肠，经检测，结果如下：
表9
Figure PCTCN2018085465-appb-000016
对比例5
本对比例提供一种花生蛋白素食肠，与实施例1的区别在于，将将低温脱脂花生粉替换为高温脱脂花生粉。采用实施例6相同方式，最终未能成功制得素食肠。
实验例1
将实施例6-11、对比例1-5制得的素食肠进行性能和口感比较，对比结果如下表：
表10对比结果
Figure PCTCN2018085465-appb-000017
Figure PCTCN2018085465-appb-000018
虽然，上文中已经用一般性说明、具体实施方式及试验，对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
工业实用性
本发明提供一种花生蛋白素食肠及其制备方法。本发明所述花生蛋白素食肠，按重量份计，由包括如下原料的组分制得：低温脱脂花生蛋白粉50～100份、大豆分离蛋白5～50份、谷朊粉5～50份、改良剂0.1～10份。本发明提供的所述素食肠的蛋白质含量在60％以上、零胆固醇、低脂肪，具有口感佳、营养丰富、方便食用等特点，并且所提供的制备方法为纯物理加工方法，自动化程度高，加工过程无任何污染物排放，具有较好的经济价值和应用前景。

Claims (10)

  1. 一种花生蛋白的素食肠，其特征在于，按重量份计，由包括如下原料的组分制得：
    Figure PCTCN2018085465-appb-100001
  2. 根据权利要求1所述的素食肠，其特征在于，所述低温脱脂花生蛋白粉中蛋白质的含量不低于55％、脂肪含量不高于7％；
    和/或，所述大豆分离蛋白中蛋白质的含量不低于80％、脂肪含量不高于1.8％；
    和/或，所述谷朊粉中的蛋白质的含量不低于60％、脂肪含量不高于0.9％。
  3. 根据权利要求1或2所述的素食肠，其特征在于，所述改良剂选自蛋白酶、魔芋粉、碳酸钠中的一种或多种；
    优选地，所述蛋白酶为谷氨酰胺转氨酶；
    更优选地，所述蛋白酶的用量是低温脱脂花生蛋白粉、大豆分离蛋白和谷朊粉三者总量的0.05％～2％。
  4. 根据权利要求1～3任一项所述的素食肠，其特征在于，还包括辅料，所述辅料为香精、色素、食盐、保水剂中的一种或多种；
    优选地，所述香精为0.5～5份、所述色素为0.005～0.1份、所述食盐为0.2～5份、所述保水剂为0.01～5份；
    更优选地，所述香精为0.5～1.5份、所述色素为0.01～0.1份、所述食盐为0.2～0.8份、所述保水剂为0.1～1份；
    进一步优选地，所述保水剂为三聚磷酸钠。
  5. 根据权利要求1～4所述的素食肠，其特征在于，按重量份计，由包括如下原料的组分制得：
    Figure PCTCN2018085465-appb-100002
    以及，蛋白酶0.05～1份，或魔芋粉0.05～1份，或碳酸钠0.1～1份；
    优选地，由包括如下原料的组分制得：
    Figure PCTCN2018085465-appb-100003
    谷氨酰胺转氨酶0.2～0.8份，或魔芋粉0.2～0.8份，或碳酸钠0.2～0.8份。
  6. 权利要求1～5任一项所述素食肠的制备方法，其特征在于，包括如下步骤：
    1)将低温脱脂花生蛋白粉、大豆分离蛋白粉、谷朊粉粉粹后，与改良剂混合均匀，静置使其平衡；
    2)将步骤1)平衡后的物料在100～200℃的温度下，进行挤压处理，在挤压过程中在线加水以及辅料，挤压成型后冷却，即可；
    其中，所加入的水量，使物料在挤压过程中的水分含量为45％～75％；
    优选地，步骤2)具体为：将步骤1)平衡后的物料在150～170℃的温度下，进行挤压处理，在挤压过程中在线加水以及辅料，挤压成型后冷却， 即可；其中，所加入的水量，使物料在挤压过程中的水分含量为52％～68％；
    更优选地，所述粉粹后的目数为60～80目。
  7. 根据权利要求6所述的制备方法，其特征在于，所述挤压过程中，螺杆转速为150～300r/min，喂料速度为80～180g/min；
    优选地，螺杆转速为200～240r/min，喂料速度为90～150g/min；。
  8. 根据权利要求6或7所述的制备方法，其特征在于，将所述辅料的总量按质量比10～20:1的比例加入水中，配成复配溶液，所述复配溶液按1～5kg/h的流速在线加入；
    优选地，将所述辅料的总量按质量比15～15.5:1的比例加入水中，配成复配溶液，所述复配溶液按3kg/h的流速在线加入。
  9. 根据权利要求6～8任一项所述的制备方法，其特征在于，所述挤压采用双螺杆高水分挤压机；
    优选地，螺杆组装方式是高剪切组合：螺杆剪切元件选用剪切角为45°的捏合块，分成5个剪切段，间隔安装在长径比为24:1的螺杆上。
  10. 根据权利要求9所述的制备方法，其特征在于，所述挤压机末端连接一个直径为15～30mm的圆形模具，冷却温度为45～80℃；
    优选地，在圆形模具出口处，控制切刀速度为1～3s/次。
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