CN110521787A - One kind holding odor type meaty food and its processing method - Google Patents
One kind holding odor type meaty food and its processing method Download PDFInfo
- Publication number
- CN110521787A CN110521787A CN201910961268.4A CN201910961268A CN110521787A CN 110521787 A CN110521787 A CN 110521787A CN 201910961268 A CN201910961268 A CN 201910961268A CN 110521787 A CN110521787 A CN 110521787A
- Authority
- CN
- China
- Prior art keywords
- temperature
- area
- meat
- food
- odor type
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
The present invention relates to one kind to hold odor type meaty food and its processing method, belongs to food processing technology field；Object of the present invention is to research and develop a high nutrition characteristic, imitative meat food product cheap, flavor is lasting.Determine that high-humidity extruded optimal procedure parameters are Gluten mass fraction 20%, squeeze 150 DEG C of temperature, screw speed 300r/min by single factor experiment, it is 46.12% that response general volatile flavor substance retention rate, which has optimal value,.The meaty food quality obtained under this technique is similar to meat, and it is i.e. direct-edible to be not required to rehydration, and nutritional ingredient and physiologically active ingredient loss are few, imitates meat to hold odor type and imitates the further industrialization promotion of meat, provides certain theories integration.
Description
Technical field
The invention belongs to food processing fields, are related to one kind and hold odor type meaty food and its processing method.
Background technique
With continuous improvement of people's living standards and the accelerating rhythm of life, the food consumption idea of consumer from
It is initial be satisfied with to have enough to eat and wear to develop into pursue high-quality, conveniently consume, therefore it is high to nutritive value, edible it is convenient,
The demand of the meat products of safety and sanitation is increasing.And meaty food is similar to the aesthetic properties of certain meats and chemical characteristic,
With loosely and less complex protein structure, the protein structure is easily decomposes during chewing, to need not enable
The satisfied small bite force and chew time of people, and assign " soft ", " rubbery ", " sponginess " and/or " sliminess "
Feeling.In our diet, meaty food is increasing as the application value of meat alternative.Some researchs are aobvious
Show compared with meat products, using vegetable protein as the meaty food of raw material (mainly land resource, water resource in terms of environmental resource
Consumption and CO2Emission problem) there is higher productive value, meat can be reduced and fish produce generated cultivated area height and need
Ask, the problems such as deforestation and erosion, multiple drug resistant bacteria are spread unchecked and overfishing, these problems increase with population in the world and
The increase of consumption of meat demand is more and more prominent.And meaty food has the mouthfeel and appearance being relatively easily accepted by, in can be used as after seasoning
The substitute of fillet and fish block etc. is applied to following consumer: concern health and balanced nutritious consumer, concern animal welfare,
The consumer of sustainability and problems of morals principles, convenient type consumer, the consumer etc. of special hobby and innovation orientation.It is full
It the foot demand growing to vegetarian diet and pure vegetarian diet diet product and solves to eat associated environmental pressure with animal flesh, food
Product scientist has been devoted to exploitation and provides not from animal, but and texture characteristic as animal origin foodstuff and nutrition benefit
The food product rich in protein at place.
Since 1961, due to the increase of population, urbanization, industrialized raising, developing country's consumption of meat per capita
Measure rapid development, it is contemplated that the year two thousand thirty, meat demand will increase by 72%.In recent years, the moral ethics that meat products continuously emerges
Problem, excessively edible caused public health problem, land resource, water resources consumption and the CO of process of manufacture2Discharge etc.
Environmental problem is always focus concerned by people, therefore causes people using the research of plant resources production high protein meaty food
Extensive concern.Meaty food is similar to the aesthetic properties of certain meats and chemical characteristic, is made of non-animal proteins, mouth
Sense, appearance and flavor are similar to meat.Since high nutrition characteristic and its lower production costs, the price of vegetable protein meaty food are steady
Calmly, valuableness is not can be used as vulnerable to seasonal supply influence of fluctuations, long shelf-life, easily processing and stores characteristic, the meaty food such as storage
The substitute of animal derived protein is applied in food-processing industry.
Summary of the invention
The main object of the present invention is a high nutrition characteristic of research and development, imitative meat food product cheap, flavor is lasting.
By studying every Variable Conditions in research process, the retention rate for judging each condition to flavor substance is tested through experiment of single factor
It influences, finally determines best production technology.Product of the invention and the preparation method is as follows: (1) accurately weighs 1kg soybean separation protein
For white and a certain amount of Gluten (0-40%) in mixer, addition 1% (accounts for the hundred of soybean protein isolate and Gluten gross mass
Point ratio) natural flavor powder, 20min is mixed in mixer, in a certain amount of deionization of water filling port addition while mixing
Water；(2) extruder rate of feeding is 30g/min；Each heated zones temperature of extrusion cylinder: 20 DEG C of 1st area (feeding zone), the area 2-4 (2-4
Area is fixed heating zone, and temperature has a slight fluctuation with the variation that 5th area squeeze temperature, 5 DEG C of float temperature range or so) be respectively
60 DEG C, 80 DEG C, 100 DEG C, 5th area are known as squeezing temperature, 6th area and 7th area be cooling section (cooling section temperature is squeezed the influence of temperature,
It is 50-70 DEG C that it, which monitors temperature)；(3) (130 DEG C -160 of temperature of adjusting screw rod revolving speed (200r/min-350r/min) and extruding
DEG C), feeding bucket is added in the material mixed, is squeezed, sample is squeezed out and seals immediately and spare in 4 DEG C of refrigerator storages.
It is obtained by single factor experiment, determines that high-humidity extruded optimal procedure parameters are Gluten mass fraction 20%, squeeze
150 DEG C of temperature, screw speed 300r/min, it is 46.12% that response general volatile flavor substance retention rate, which has optimal value,.
Optimization of the present invention holds the best preparation method of odor type meaty food, obtained meaty food quality and meat phase
Seemingly, it is i.e. direct-edible to be not required to rehydration, nutritional ingredient and physiologically active ingredient loss are few, imitate the imitative further work of meat of meat to hold odor type
Industryization is promoted, and certain theories integration is provided.
Detailed description of the invention
Fig. 1 is that glutelin powder content retains comparison to meaty food flavor；
Fig. 2 is to squeeze temperature to retain comparison to meaty food flavor；
Fig. 3 is that screw speed retains comparison to meaty food flavor；
Specific embodiment
Further description of the technical solution of the present invention with reference to the accompanying drawing, and however, it is not limited to this, all to this
Inventive technique scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered
Within the protection scope of the present invention.
The main object of the present invention is a high nutrition characteristic of research and development, imitative meat food product cheap, flavor is lasting.
By studying every Variable Conditions in research process, the retention rate for judging each condition to flavor substance is tested through experiment of single factor
It influences, finally determines best production technology.Product of the invention and the preparation method is as follows: (1) accurately weighs 1kg soybean separation protein
For white and a certain amount of Gluten (0-40%) in mixer, addition 1% (accounts for the hundred of soybean protein isolate and Gluten gross mass
Point ratio) natural flavor powder, 20min is mixed in mixer, in a certain amount of deionization of water filling port addition while mixing
Water；(2) extruder rate of feeding is 30g/min；Each heated zones temperature of extrusion cylinder: 20 DEG C of 1st area (feeding zone), the area 2-4 (2-4
Area is fixed heating zone, and temperature has a slight fluctuation with the variation that 5th area squeeze temperature, 5 DEG C of float temperature range or so) be respectively
60 DEG C, 80 DEG C, 100 DEG C, 5th area are known as squeezing temperature, 6th area and 7th area be cooling section (cooling section temperature is squeezed the influence of temperature,
It is 50-70 DEG C that it, which monitors temperature)；(3) (130 DEG C -160 of temperature of adjusting screw rod revolving speed (200r/min-350r/min) and extruding
DEG C), feeding bucket is added in the material mixed, is squeezed, sample is squeezed out and seals immediately and spare in 4 DEG C of refrigerator storages.
It is obtained by single factor experiment, determines that high-humidity extruded optimal procedure parameters are Gluten mass fraction 20%, squeeze
150 DEG C of temperature, screw speed 300r/min, it is 46.12% that response general volatile flavor substance retention rate, which has optimal value,.
Optimization of the present invention holds the best preparation method of odor type meaty food, obtained meaty food quality and meat phase
Seemingly, it is i.e. direct-edible to be not required to rehydration, nutritional ingredient and physiologically active ingredient loss are few, imitate the imitative further work of meat of meat to hold odor type
Industryization is promoted, and certain theories integration is provided.
Embodiment 1
(1) accurately weigh 1kg soybean protein isolate and a certain amount of Gluten (0%, 10%, 20%, 30%, 40%) in
In mixer, the natural flavor powder of 1% (percentage for accounting for soybean protein isolate and Gluten gross mass) is added, in mixer
Middle mixing 20min adds a certain amount of deionized water in water filling port while mixing.
(2) extruder rate of feeding is 30g/min；Each heated zones temperature of extrusion cylinder: 20 DEG C of 1st area (feeding zone), the area 2-4
(area 2-4 is fixed heating zone, and temperature has a slight fluctuation with the variation that 5th area squeeze temperature, 5 DEG C of float temperature range or so) point
Not Wei 60 DEG C, 80 DEG C, 100 DEG C, 5th area are known as squeezing temperature, and 6th area and 7th area are that (cooling section temperature is squeezed the shadow of temperature cooling section
It rings, monitoring temperature is 50-70 DEG C).
(3) adjusting screw rod revolving speed (200r/min-350r/min) and extruding temperature (130 DEG C -160 DEG C), the object that will have been mixed
Feeding bucket is added in material, is squeezed, and squeezes out sample and seals immediately and spare in 4 DEG C of refrigerator storages.
Embodiment 2
(1) 1kg soybean protein isolate and a certain amount of Gluten (0%-40%) are accurately weighed in mixer, is added
The natural flavor powder of 1% (percentage for accounting for soybean protein isolate and Gluten gross mass), mixes 20min in mixer,
A certain amount of deionized water is added in water filling port while mixing.
(2) extruder rate of feeding is 30g/min；Each heated zones temperature of extrusion cylinder: 20 DEG C of 1st area (feeding zone), the area 2-4
(area 2-4 is fixed heating zone, and temperature has a slight fluctuation with the variation that 5th area squeeze temperature, 5 DEG C of float temperature range or so) point
Not Wei 60 DEG C, 80 DEG C, 100 DEG C, 5th area are known as squeezing temperature, and 6th area and 7th area are that (cooling section temperature is squeezed the shadow of temperature cooling section
It rings, monitoring temperature is 50-70 DEG C).
(3) adjusting screw rod revolving speed (200r/min, 250r/min, 300r/min, 350r/min) and squeeze temperature (130 DEG C-
160 DEG C), feeding bucket is added in the material mixed, is squeezed, sample is squeezed out and seals immediately and spare in 4 DEG C of refrigerator storages.
Embodiment 3
(1) 1kg soybean protein isolate and a certain amount of Gluten (0%-40%) are accurately weighed in mixer, is added
The natural flavor powder of 1% (percentage for accounting for soybean protein isolate and Gluten gross mass), mixes 20min in mixer,
A certain amount of deionized water is added in water filling port while mixing.
(2) extruder rate of feeding is 30g/min；Each heated zones temperature of extrusion cylinder: 20 DEG C of 1st area (feeding zone), the area 2-4
(area 2-4 is fixed heating zone, and temperature has a slight fluctuation with the variation that 5th area squeeze temperature, 5 DEG C of float temperature range or so) point
Not Wei 60 DEG C, 80 DEG C, 100 DEG C, 5th area are known as squeezing temperature, and 6th area and 7th area are that (cooling section temperature is squeezed the shadow of temperature cooling section
It rings, monitoring temperature is 50-70 DEG C).
(3) adjusting screw rod revolving speed (200r/min-350r/min) and extruding temperature (130 DEG C, 140 DEG C, 150 DEG C, 160
DEG C), feeding bucket is added in the material mixed, is squeezed, sample is squeezed out and seals immediately and spare in 4 DEG C of refrigerator storages.
Claims (2)
1. one kind holds odor type meaty food and its processing method, which is characterized in that method includes the following steps: (1) accurately claims
Take 1kg soybean protein isolate and a certain amount of Gluten (0-40%) in mixer, addition 1% (account for soybean protein isolate and
The percentage of Gluten gross mass) natural flavor powder, mix 20min in mixer, mixing while adds in water filling port
Add a certain amount of deionized water；(2) extruder rate of feeding is 30g/min；Each heated zones temperature of extrusion cylinder: 1 area's (feeding
Area) 20 DEG C, (area 2-4 is fixed heating zone, and temperature has slight fluctuation, float temperature with the variation that 5th area squeeze temperature in the area 2-4
5 DEG C of range or so) it is respectively 60 DEG C, 80 DEG C, 100 DEG C, 5th area are known as squeezing temperature, and 6th area and 7th area are cooling section (cooling section temperature
The influence for the temperature that is squeezed, monitoring temperature are 50-70 DEG C)；(3) adjusting screw rod revolving speed (200r/min-350r/min) and squeeze
It presses temperature (130 DEG C -160 DEG C), feeding bucket is added in the material mixed, is squeezed, squeeze out sample and seal immediately and in 4 DEG C of ice
Case stores for future use.
2. one kind holds odor type meaty food and its processing method according to claim 1, which is characterized in that the odor type of holding imitates meat
The optimal processing parameter of product are as follows: Gluten mass fraction 20% squeezes 150 DEG C of temperature, screw speed 300r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910961268.4A CN110521787A (en) | 2019-10-11 | 2019-10-11 | One kind holding odor type meaty food and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910961268.4A CN110521787A (en) | 2019-10-11 | 2019-10-11 | One kind holding odor type meaty food and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521787A true CN110521787A (en) | 2019-12-03 |
Family
ID=68671631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910961268.4A Pending CN110521787A (en) | 2019-10-11 | 2019-10-11 | One kind holding odor type meaty food and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110521787A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915941A (en) * | 2019-12-09 | 2020-03-27 | 东北农业大学 | Preparation method of high-humidity extruded artificial beef |
| CN112006155A (en) * | 2020-09-01 | 2020-12-01 | 东北农业大学 | Process method for preparing soybean protein vegetarian meat by using double-screw extruder |
| CN112167426A (en) * | 2020-08-24 | 2021-01-05 | 山东嘉华保健品股份有限公司 | Vegetarian beef jerky base material prepared by high-humidity extrusion puffing process and processing method thereof |
| CN113875879A (en) * | 2021-10-12 | 2022-01-04 | 东北农业大学 | Method for preparing high-fibrosis plant-based artificial meat |
-
2019
- 2019-10-11 CN CN201910961268.4A patent/CN110521787A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915941A (en) * | 2019-12-09 | 2020-03-27 | 东北农业大学 | Preparation method of high-humidity extruded artificial beef |
| CN112167426A (en) * | 2020-08-24 | 2021-01-05 | 山东嘉华保健品股份有限公司 | Vegetarian beef jerky base material prepared by high-humidity extrusion puffing process and processing method thereof |
| CN112006155A (en) * | 2020-09-01 | 2020-12-01 | 东北农业大学 | Process method for preparing soybean protein vegetarian meat by using double-screw extruder |
| CN113875879A (en) * | 2021-10-12 | 2022-01-04 | 东北农业大学 | Method for preparing high-fibrosis plant-based artificial meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110521787A (en) | One kind holding odor type meaty food and its processing method | |
| CN101176538B (en) | Soyabean protein meat and preparing technique thereof | |
| CN105077140A (en) | Stomach-nourishing seasoning and preparation method thereof | |
| CN105533435A (en) | Low-fat potato whole-meal fine dried noodles and processing method thereof | |
| CN102511645B (en) | Automatic flavoring production technology for peanut filiform protein | |
| CN107950874A (en) | A kind of quick-frozen donkey meat boiled dumpling and preparation method thereof | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN102132903A (en) | Simulated meaty fish ball filling and method for preparing same | |
| CN105661377A (en) | High-protein and low-calorie fish flesh crisp slice preparation method | |
| CN103315215A (en) | Golden fish cake and processing method thereof | |
| CN106417483B (en) | A kind of processing method of lactobacillus-fermented five cereals jujube biscuit | |
| CN102860465A (en) | Fresh wet buckwheat rice flour and manufacturing method thereof | |
| CN104855526A (en) | Soybean meal-based beef-like product | |
| CN101147608A (en) | Spiced peanut sausage and its production method | |
| CN103125986A (en) | Organized high value utilization method for low value fish fingerling fish meat | |
| CN103976261B (en) | A kind of Lanzhou Hand-extended Noodles noodles large-scale production compounding method | |
| CN104286079A (en) | Fruity bread and preparing method thereof | |
| CN105010468A (en) | Sphacelotheca reiliana nutritional biscuit and preparation technology thereof | |
| CN107495289A (en) | A kind of production method of animal oil soy sauce | |
| CN205378807U (en) | With filling jujube cluster | |
| CN106722046A (en) | A kind of pumpkin rice noodles and preparation method thereof | |
| CN103445078A (en) | Sea sedge flour | |
| CN105341095A (en) | Fruity bread and preparation method thereof | |
| CN106387702A (en) | Pig blood sausages and making method thereof | |
| CN101449795A (en) | Production technique of mixed meat flavorings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191203 |
|
| WD01 | Invention patent application deemed withdrawn after publication |