CN106579291A - Method for preparing vegetarian meat essence with vegetable protein hydrolysate - Google Patents
Method for preparing vegetarian meat essence with vegetable protein hydrolysate Download PDFInfo
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- CN106579291A CN106579291A CN201611189209.2A CN201611189209A CN106579291A CN 106579291 A CN106579291 A CN 106579291A CN 201611189209 A CN201611189209 A CN 201611189209A CN 106579291 A CN106579291 A CN 106579291A
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Abstract
The invention discloses a method for preparing vegetarian meat essence with vegetable protein hydrolysate. The method is characterized by comprising the following steps of (1) pretreating vegetable protein; (2) performing enzymolysis; (3) preparing samples; (4) adding auxiliary materials to the samples; and (5) performing gelatinizing so as to obtain finished products. The preparation method disclosed by the invention is simple in steps and convenient to realize, besides, preparation conditions are mild, products are safe, and the method is suitable for popularization and usage.
Description
Technical field
The present invention relates to a kind of method for preparing plain meat essence, specifically refers to a kind of using vegetable protein hydrolyzate preparation element
The method of meat essence.
Background technology
There are some researches show, the crowd based on plant food easily avoids the generation of chronic disease.Animal proteinum is taken the photograph
Enter intake simultaneously is fat, cholesterol and toxin, and a large amount of intake animal proteinums can cause osteoporosises, the food of plant origin
Cholesterol is practically free of in thing, so the intake of vegetable protein does not result in situation above, and the food of plant origin
Thing can also reduce internal cholesterol levels by different modes, and Jing often to eat can be to people to the food based on vegetable protein
It is healthy bring many benefits, therefore with the change of food configuration, now increasing people starts based on vegetarian diet,
The thing followed is that the vegetable food product of meat product can be simulated and replaced to the increasing manufacturer exploitation that begins one's study, but from
Still there is meat fragrant on local flavor, plain meat productss are commonly called as, to meet different consumer demands.
Plain meat be a kind of local flavor with similar to meat and tissue mouthfeel vegetarian diet, generally with vegetable protein (soybean protein,
Semen arachidis hypogaeae protein, wheat gluten etc.) it is primary raw material, by the hot-working including the modern food processing technique such as including extrusion cooking
The tissue mouthfeel similar to meat is formed, by adding meat flavor essence the local flavor similar to meat is formed.
Meat flavoring is applied widely in terms of the perfumery of instant food, puffed food and meat productss, flavor, therefore meat
Fragrance, mouthfeel of taste essence etc. are increasingly subject to people's attention, and the meat extractum of essence bottom taste is commercially as now and is all
It is prepared from by Maillard reaction by the zymolyte and animal oil of meat, sugar, aminoacid, it is impossible to be applied to plain meat product
In, and hydrolyzed vegetable protein is used as a kind of nutritional food additive, with its soft plentiful delicious mouthfeel be widely used with
In meat productss, flavoring agent (material) etc., the meat essence base-material for carrying out Maillard reaction preparation by this kind of material just can be employed
In plain meat productss.
What hydrolyzed vegetable protein was mainly prepared from by acid system or enzymatic hydrolysises, Acid hydrolysis can be produced with carcinogenic
Property chloropropyl alcohol, enzymatic hydrolysises condition is gentleer, product safety, the trend developed after becoming.
The content of the invention
It is an object of the invention to provide a kind of method that utilization vegetable protein hydrolyzate prepares plain meat essence, to energy letter
Change the method for preparing plain meat essence, while can guarantee that product safety.
The present invention is achieved through the following technical solutions：
A kind of method that utilization vegetable protein hydrolyzate prepares plain meat essence, comprises the following steps：
(1) pretreatment is carried out to vegetable protein
By steaming and decocting after plant protein material plus water-wet, colloid mill is crossed after adding water in the vegetable protein after steaming and decocting levigate；
(2) digest
Cellulase and/or hemicellulase is added to enter when the vegetable protein aqueous solution after levigate is cooled to 58～65 DEG C
Row is digested for the first time, then adds protease to carry out second enzymolysis when being cooled to 40～55 DEG C, then is added when being cooled to 25-30 DEG C
Transglutaminase carries out third time enzymolysis；
(3) sample is obtained
Enzymatic hydrolysate is separated and is removed slag, it is 20～35% to be then concentrated into solid content, obtains final product vegetable protein hydrolyzate
Sample；
(4) adjuvant is added in sample
The adjuvant by the vegetable oil that weight portion is 8～12 parts, 0～2 part of taurine, 0～2 part of DL-methionine,
0.5～2 part of L-Cysteine, 6～10 parts of glucose, 3～6 parts of white sugar, 3～6 parts of part monosodium glutamate, 0～2 part of I+
G and 18～24 part of water composition；The adjuvant weight of addition is 3～5 times of vegetable protein hydrolyzate example weight, adds adjuvant
React 0.5～1h at 105～120 DEG C afterwards；
(5) gelatinizing, is obtained product
Modified starch is dissolved in water, then will be pasted in the reactant of modified starch addition step (4) after dissolving
Change, obtain final product plain meat essence product.
Further, the vegetable protein is soybean protein, bean cake, soybean cake, Semen arachidis hypogaeae dregs, Semen arachidis hypogaeae protein, gluten meal, flour
In one or more.
The weight of the water that moistening is used is 0.7～1.2 times of vegetable protein weight of water-wet in step (1), will moisten
Wet vegetable protein 5～30min of steaming and decocting under 0.05～0.2MPa pressure.
Further, the weight of the water for adding in the vegetable protein after steaming and decocting is 5～8 times of vegetable protein weight.
The cellulase and/or the weight of hemicellulase added in step (2) is the weight of plant protein material
0.05-0.5%, the weight of the protease of addition is the 0.2-2% of the weight of plant protein material, the transglutaminase of addition
Weight is the 0.1-0.3% of the weight of plant protein material.
Further, the protease is in compound protease, flavor protease, alkaline protease, papain
One or more.
Constant temperature digests 2～6h when digesting for the first time in step (2), and constant temperature digests 4～8h, third time enzyme when digesting for the second time
Constant temperature digests 8～10h during solution.
In order to the present invention is better achieved, in 85～100 DEG C of 5～15min of gelatinizing in step (5).
Meanwhile, the weight that modified starch is added in step (5) is the 6～15% of adjuvant weight.
In order to ensure effect, by modified starch be dissolved in that weight is modified starch 2～3 times of weight in step (5)
In cold water.
The present invention compared with prior art, with advantages below and beneficial effect：
(1) preparation method step of the invention is simple, facilitates implementation, and preparation condition is gentleer, and product is also safe.
(2) present invention prepares the plain meat flavoring base material of different aromas by vegetable protein hydrolyzate；On the one hand widen
The intensive processing approach of vegetable protein, has on the other hand also expanded the exploitation of plain meat essence.
Specific embodiment
The present invention is described in further detail with reference to embodiment, but embodiments of the present invention not limited to this.
Embodiment 1
The method that the utilization vegetable protein hydrolyzate of the present invention prepares plain meat essence, it is necessary first to vegetable protein is carried out pre-
Process, described vegetable protein can be in soybean protein, bean cake, soybean cake, Semen arachidis hypogaeae dregs, Semen arachidis hypogaeae protein, gluten meal and flour
One kind, or above-mentioned various plants albumen in two or more composition mixture, used in the present embodiment
Vegetable protein is soybean protein.During pretreatment, by steaming and decocting after plant protein material plus water-wet, then to the vegetable protein after steaming and decocting
In add water after cross colloid mill it is levigate.Wherein, the use of weight is 0.7～1.2 times of vegetable protein weight of water-wet, and by moistening
Vegetable protein under 0.05～0.2MPa pressure 5～30min of steaming and decocting.Weight is vegetable protein weight used in the present embodiment
1 times of water-wet, and by the vegetable protein of moistening under 0.13MPa pressure steaming and decocting 15min.Add in the vegetable protein after steaming and decocting
The weight of the water for entering is 5～8 times of vegetable protein weight, and the weight of the water of the addition in the present embodiment is vegetable protein weight
6 times.
Then the vegetable protein aqueous solution to obtaining after pretreatment carries out enzymolysis processing, and the present invention has carried out three enzymolysis,
It is respectively that first time enzymolysis is carried out when the vegetable protein aqueous solution after levigate is cooled to 58～65 DEG C, then is cooled to 40～55 DEG C
Second enzymolysis is carried out, then third time enzymolysis is carried out when being cooled to 25-30 DEG C.Because the vegetable protein of the present invention is in pretreatment
Be it is levigate after steaming and decocting, therefore it is levigate after vegetable protein aqueous temperature it is higher, the present invention three enzymolysis be in plant egg
Carry out during white water solution cooling down.The present invention adds fiber when digesting first time in vegetable protein aqueous solution
Plain enzyme and/or hemicellulase constant temperature digest 2～6h, and the cellulase of addition and/or the weight of hemicellulase are plant egg
The 0.05-0.5% of the weight of white raw material.Protease constant temperature is added to digest 4～8h when digesting for second, the protease of addition
Weight is the 0.2-2% of the weight of plant protein material.Transglutaminase constant temperature is added to digest 8～10h when third time is digested,
The weight of the transglutaminase of addition is the 0.1-0.3% of the weight of plant protein material.In the present embodiment, when digesting for the first time
Cellulase and the mixture constant temperature enzymolysis 4h of hemicellulase using weight for the 0.25% of the weight of plant protein material,
6h is digested for the 1.2% of the weight of plant protein material protease constant temperature using weight when digesting for second, third time is digested
When using weight for plant protein material weight 0.2% transglutaminase constant temperature enzymolysis 9h.Described protease can be with
It is the one kind, or above-mentioned multiple protein enzyme in compound protease, flavor protease, alkaline protease, papain
In two or more composition mixture, protease is flavor protease used in the present embodiment.
Vegetable protein Jing after enzymolysis can be prepared by sample, specifically, enzymatic hydrolysate centrifugation be removed slag, and then concentrate
It is 20～35% to solid content, obtains final product vegetable protein hydrolyzate sample.In the present embodiment, vegetable protein hydrolyzate sample
Solid content is 30%.
Next adjuvant is added in sample, the adjuvant weight of addition is the 3～5 of vegetable protein hydrolyzate example weight
Times, and react 0.5～1h at 105～120 DEG C.The adjuvant weight added in the present embodiment is vegetable protein hydrolyzate example weight
4 times, and 110 DEG C react 0.8h.The adjuvant is by the vegetable oil that weight portion is 8 parts, 2 parts of taurine, 2 parts of DL- eggs
Propylhomoserin, 2 parts of L-Cysteine, 10 parts of glucose, 6 parts of white sugar, 6 parts of part monosodium glutamate, I+G and 24 part of 2 parts
Water is constituted.
Finally carry out gelatinizing, you can product is obtained.Specifically gelatinization process is：Modified starch is dissolved in into weight for degeneration
In the cold water of 2～3 times of the weight of starch, modified starch is dissolved in the 2.5 of the weight that weight is modified starch in the present embodiment
In cold water again.The modified starch after dissolving is added in the reactant obtained by above-mentioned steps, and in 85～100 DEG C of gelatinizings 5 again
～15min, in 95 DEG C of gelatinizing 10min in the present embodiment, obtains final product plain meat essence product.Wherein, the weight of addition modified starch is
The 6～15% of adjuvant weight, the weight that modified starch is added in the present embodiment is the 10% of adjuvant weight.
Embodiment 2
The present embodiment is substantially the same manner as Example 1, and it is 10 parts by weight portion that unique difference is described adjuvant
Vegetable oil, 1 part of taurine, 1 part of DL-methionine, 1.5 parts of L-Cysteine, 8 parts of glucose, 5 parts of white sugar, 4
Part part monosodium glutamate, I+G and 20 part of 1 part of water composition.
Embodiment 3
The present embodiment is substantially the same manner as Example 1, and it is 12 parts by weight portion that unique difference is described adjuvant
Vegetable oil, 0.5 part of L-Cysteine, 6 parts of glucose, 3 parts of white sugar, 3 parts of part monosodium glutamate and 18 parts of water composition.
Embodiment 4
The present embodiment is substantially the same manner as Example 1, and it is 10 parts by weight portion that unique difference is described adjuvant
Vegetable oil, 1.5 parts of taurine, 0.8 part of L-Cysteine, 10 parts of glucose, 4 parts of white sugar, 4 parts of part monosodium glutamate,
The water composition of I+G and 22 part of 0.5 part.
As described above, just can preferably realize the present invention.
Claims (10)
1. a kind of method that utilization vegetable protein hydrolyzate prepares plain meat essence, it is characterised in that comprise the following steps：
(1) pretreatment is carried out to vegetable protein
By steaming and decocting after plant protein material plus water-wet, colloid mill is crossed after adding water in the vegetable protein after steaming and decocting levigate；
(2) digest
Cellulase and/or hemicellulase is added to carry out the when the vegetable protein aqueous solution after levigate is cooled to 58～65 DEG C
Primary enzymolysis, then add protease to carry out second enzymolysis when being cooled to 40～55 DEG C, then add paddy ammonia when being cooled to 25-30 DEG C
Amidase carries out third time enzymolysis；
(3) sample is obtained
Enzymatic hydrolysate is separated and is removed slag, it is 20～35% to be then concentrated into solid content, obtains final product vegetable protein hydrolyzate sample；
(4) adjuvant is added in sample
The adjuvant by the vegetable oil that weight portion is 8～12 parts, 0～2 part of taurine, 0～2 part of DL-methionine, 0.5～2
Part L-Cysteine, 6～10 parts of glucose, 3～6 parts of white sugar, 3～6 parts of part monosodium glutamate, 0～2 part of I+G and
18～24 parts of water composition；The adjuvant weight of addition is 3～5 times of vegetable protein hydrolyzate example weight, add after adjuvant
105～120 DEG C of 0.5～1h of reaction；
(5) gelatinizing, is obtained product
Modified starch is dissolved in water, then gelatinizing will be carried out in the reactant of modified starch addition step (4) after dissolving, i.e.,
Obtain plain meat essence product.
2. the method that a kind of utilization vegetable protein hydrolyzate according to claim 1 prepares plain meat essence, it is characterised in that
The vegetable protein is one or more in soybean protein, bean cake, soybean cake, Semen arachidis hypogaeae dregs, Semen arachidis hypogaeae protein, gluten meal, flour.
3. the method that a kind of utilization vegetable protein hydrolyzate according to claim 1 and 2 prepares plain meat essence, its feature exists
In the weight of the water that moistening is used is the water-wet of 0.7～1.2 times of vegetable protein weight in step (1), by the plant of moistening
Thing albumen 5～30min of steaming and decocting under 0.05～0.2MPa pressure.
4. the method that a kind of utilization vegetable protein hydrolyzate according to claim 3 prepares plain meat essence, it is characterised in that
The weight of the water added in the vegetable protein after steaming and decocting is 5～8 times of vegetable protein weight.
5. a kind of utilization vegetable protein hydrolyzate according to any one of claim 1,2,4 prepares the side of plain meat essence
Method, it is characterised in that the cellulase added in step (2) and/or the weight that the weight of hemicellulase is plant protein material
The 0.05-0.5% of amount, the weight of the protease of addition for the weight of plant protein material 0.2-2%, the glutamine of addition
The weight of enzyme is the 0.1-0.3% of the weight of plant protein material.
6. the method that a kind of utilization vegetable protein hydrolyzate according to claim 5 prepares plain meat essence, it is characterised in that
The protease is one or more in compound protease, flavor protease, alkaline protease, papain.
7. the method that a kind of utilization vegetable protein hydrolyzate according to claim 6 prepares plain meat essence, it is characterised in that
Constant temperature digests 2～6h when digesting for the first time in step (2), and constant temperature digests 4～8h, constant temperature when third time is digested when digesting for the second time
8～10h of enzymolysis.
8. the method that a kind of utilization vegetable protein hydrolyzate according to claim 1 prepares plain meat essence, it is characterised in that
In 85～100 DEG C of 5～15min of gelatinizing in step (5).
9. the method that a kind of utilization vegetable protein hydrolyzate according to claim 8 prepares plain meat essence, it is characterised in that
The weight that modified starch is added in step (5) is the 6～15% of adjuvant weight.
10. the method that a kind of utilization vegetable protein hydrolyzate according to claim 9 prepares plain meat essence, its feature exists
In modified starch is dissolved in 2～3 times of weight that weight is modified starch of cold water in step (5).
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| CN201611189209.2A CN106579291A (en) | 2016-12-21 | 2016-12-21 | Method for preparing vegetarian meat essence with vegetable protein hydrolysate |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107439955A (en) * | 2017-08-21 | 2017-12-08 | 河南恒宇食品科技股份有限公司 | Health nutrient puffed food and preparation process thereof |
| CN107772047A (en) * | 2017-12-05 | 2018-03-09 | 董悫 | A kind of preparation method of vegetable protein leisure food |
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| CN101518324A (en) * | 2009-04-09 | 2009-09-02 | 天津春发食品配料有限公司 | Meat flavor and preparation method thereof |
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| CN104256498A (en) * | 2014-08-19 | 2015-01-07 | 山东天博食品配料有限公司 | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107439955A (en) * | 2017-08-21 | 2017-12-08 | 河南恒宇食品科技股份有限公司 | Health nutrient puffed food and preparation process thereof |
| CN107439955B (en) * | 2017-08-21 | 2020-10-27 | 河南恒宇食品科技股份有限公司 | Health nutrient puffed food and preparation process thereof |
| CN107772047A (en) * | 2017-12-05 | 2018-03-09 | 董悫 | A kind of preparation method of vegetable protein leisure food |
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