CN112841395A - Health food and preparation method thereof - Google Patents
Health food and preparation method thereof Download PDFInfo
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- CN112841395A CN112841395A CN202110087170.8A CN202110087170A CN112841395A CN 112841395 A CN112841395 A CN 112841395A CN 202110087170 A CN202110087170 A CN 202110087170A CN 112841395 A CN112841395 A CN 112841395A
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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
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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
- A23J3/18—Vegetable proteins from wheat
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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
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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
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Abstract
The invention relates to a health food and its preparation method, wash fresh wild radix Puerariae and cut into the radix Puerariae slice with homogeneous thickness first, the dry products of Hericium erinaceus are soaked and expanded, pulverize to the Hericium erinaceus dice, add radix Puerariae slice, Hericium erinaceus dice and shrimp shell extract into water, mix and pulp, gelatinize and denaturize, make into mixed slurry, insert and produce Candida utilis and ferment, add epoxypropane, sodium trimetaphosphate and carry on the cross-linking reaction, get the prefabricated slurry; then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix; finally, adding sodium alginate into the premix, and uniformly stirring while stirringAnd (3) dropwise adding a calcium chloride solution with the mass concentration of 1-2% while stirring, partially gelatinizing, drying, and extruding by using a double screw. The health food has good taste, and has good health promoting effect on liver.
Description
Technical Field
The invention belongs to the technical field of artificial meat processing, and relates to a health food and a preparation method thereof.
Background
The meat analogue is a vegetarian food with meat-like flavor and tissue mouthfeel, usually plant protein (soybean protein, peanut protein, wheat gluten and the like) is taken as a main raw material, the meat-like tissue mouthfeel is formed through heat processing including modern food processing technologies such as extrusion cooking and the like, and the meat-like flavor is formed through Maillard reaction and/or meat flavor addition.
In recent years, with diversified consumption demands and improved healthy diet demands, meat analogue products are more and more popular. Taking soybean protein as an example, the soybean protein is a complete protein food additive produced by using low-temperature desolventized soybean meal as a raw material, the content of protein in the soybean protein is more than 90 percent, the types of amino acids are nearly 20, the soybean protein contains essential amino acids for human bodies, the soybean protein is rich in nutrition, does not contain cholesterol, and is one of a few varieties capable of replacing animal protein in vegetable protein. The soybean protein has gel forming property, emulsifying property, water retention property and dispersibility in function. The soybean protein meat is prepared from high-quality soybean as raw material by heating, extruding, and spraying soybean protein powder to obtain lean meat sheet-like vegetable protein with different sizes and shapes. The content of the arginine in the soybean protein is higher than that of the milk, the proportion of the arginine to the lysine is reasonable, and the soybean protein does not contain cholesterol, so the soybean protein is easier to be absorbed by human bodies than the protein in the milk. Soy protein also has advantages not comparable to animal protein. Although meat and milk provide high-quality protein, they contain much cholesterol, and are liable to cause diseases such as arteriosclerosis and cardiovascular and cerebrovascular diseases. The soybean protein meat is nontoxic and harmless, and is a green, safe and health food. Because of low fat content, the product is an ideal food for patients with hypertension, coronary heart disease and diabetes, is suitable for being cold dressed with sauce, baked and fried, has delicious and tasty taste, can build up the body after being eaten for a long time, and is beneficial to the health.
However, the bonding between conventional vegetable proteins (such as wheat gluten and soy protein) can form a sticky mixture that is difficult to handle with pumps and forming equipment prior to cooking. Moreover, products made with these protein sources can differ significantly from the natural qualities of processed meat products or gelled food products in terms of chewing or "biting" and the like. In addition, the existing artificial meat product is single, and can not meet the higher health-care requirements of consumers.
Disclosure of Invention
In view of the above, the present invention aims to provide a health food and a preparation method thereof, which have good taste and good health effect.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting the fresh wild radix puerariae into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, pasting and modifying to prepare mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to 10-11, adding epoxypropane and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 1-2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
Preferably, in the step (1), the thickness of the kudzu root slices is 1-2 mm.
Preferably, in the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 2-3 hours, taking out, washing with water to neutrality, and shredding into Hericium erinaceus cubes with the size of less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: 6-8, adding 1 part by weight of green tea into 20-30 parts by weight of boiling water, preserving heat, stirring for 2-3 minutes, naturally cooling to room temperature (25 ℃), adding 1-2 parts by weight of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the impregnation liquid.
Preferably, the preparation method of the shrimp shell extract comprises the following steps of: firstly, 1 part of shrimp shell is cleaned, stirred and soaked for 2-3 hours at 55-65 ℃ by using 5-7 parts of hydrochloric acid with the mass concentration of 8-12%, filtered and washed to be neutral by water; and then stirring and washing the shrimp shell extract by using 5-7 parts of 15-20% sodium hydroxide solution at the temperature of 90-100 ℃ for 3-4 hours, filtering, and washing the shrimp shell extract to be neutral to obtain the shrimp shell extract.
Preferably, in the step (1), the mass ratio of the pueraria lobata slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.05-0.08: 0.01-0.02: 2-2.5: 0.006-0.008: 0.005-0.008: 0.00003 to 0.00005.
Preferably, in the step (1), the gelatinization denaturation process conditions are as follows: the temperature is 115-125 ℃, the pressure is 0.2-0.3 MPa, the rotating speed is 200-300 r/min, and the treatment time is 3-5 min.
Preferably, in the step (1), the fermentation treatment process conditions are as follows: fermenting for 5-6 hours at 30-32 ℃.
Preferably, in the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding epoxypropane, stirring and reacting for 15-18 hours at 40-45 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2-3 hours under the condition of heat preservation.
Preferably, in the step (2), the mass ratio of the wheat protein isolate, the pea protein, the water and the pre-prepared slurry is 1: 3-5: 10-12: 2 to 3.
Preferably, in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1 part of wheat into wheat flour, degreasing, dispersing in 8-10 parts of water, centrifuging protein starch to obtain supernatant, adding 25-35 parts of trichloroacetic acid solution with the mass concentration of 10-12% into the supernatant, stirring at 0-4 ℃ in a dark place for 15-25 minutes, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
Further preferably, the degreasing treatment specifically comprises: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing 4-6 mL of the components in proportion, stirring at room temperature for 50-70 minutes, standing for 50-70 minutes, centrifuging at 3000-4000 rpm for 20-30 minutes, collecting the precipitate, repeating the normal hexane treatment for 2-3 times, and airing the collected precipitate in a water bath at 30 ℃.
Further preferably, the centrifugation is carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifugation machines, Ltd.).
Preferably, in the step (2), the preparation method of the pea drawbench protein is as follows: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
Further preferably, the degreasing treatment specifically comprises: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing 4-6 mL of the components in proportion, stirring at room temperature for 50-70 minutes, standing for 50-70 minutes, centrifuging at 3000-4000 rpm for 20-30 minutes, collecting the precipitate, repeating the normal hexane treatment for 2-3 times, and airing the collected precipitate in a water bath at 30 ℃.
Further preferably, during the extrusion texturization treatment, the screw rotation speed is 200-210 rpm, the feeding speed is 50-55 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
Preferably, in the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 6-8 kGy, and the irradiation time is 20-30 minutes.
Preferably, in the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 3 to 5: 130 to 150.
Preferably, in the step (3), the calcium chloride solution is dripped for 20-30 minutes, and stirring is continued for 25-35 minutes after the dripping is finished.
Preferably, in the step (3), the drying process conditions are as follows: vacuum drying at 45-50 deg.c for 8-10 hr.
Preferably, in the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 200-300 rpm, the feeding speed is 6-8 kg/h, a liquid feeding area is arranged, the water adding amount is 120-130% of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
A health food is obtained by the above preparation method.
The invention has the beneficial effects that:
the invention firstly cleans fresh wild radix puerariae and cuts into radix puerariae slices with uniform thickness, the dried hericium erinaceus is soaked and ground into hericium erinaceus cubes, then the radix puerariae slices, the hericium erinaceus cubes and the shrimp shell extract are added into water, mixed and pulped, pasted and denatured, and mixed pulp is preparedInoculating candida utilis for fermentation treatment, adding epoxypropane and sodium trimetaphosphate for crosslinking reaction to obtain prefabricated slurry; then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix; and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 1-2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the artificial meat product. The meat analogue product has good taste, good health promotion effect, especially good health promotion effect on liver.
The vegetable protein raw materials comprise wheat protein isolate and pea protein wire, the amino acid types are rich, the nutrition is comprehensive, a good health care effect is provided, the wheat protein isolate has certain foaming performance, a loose structure and a good taste are endowed to the product, the pea protein wire has the texture of muscle fiber, and the combination of the wheat protein isolate and the pea protein wire endows the product with a good edible taste.
The invention mixes the vegetable protein slurry and the prefabricated slurry,60co gamma-ray irradiation enables water in the water to generate a large amount of active particles such as hydrogen ions, hydroxyl and the like, so that part of chemical bonds in the system are broken, a cross-linking reaction is generated, abundant pores are generated, and the edible mouthfeel is further improved.
In the prefabricated slurry, extracts of kudzuvine root, hericium erinaceus, shrimp shells and the like are introduced, the extracts contain abundant starch, polysaccharide and the like, the proteins are crosslinked into a net on the surface, and the subsequent partial gelatinization treatment is combined, so that the edible mouthfeel of the artificial meat is further improved, and the health-care effect on the liver is synergistically improved. In addition, the addition of the extracts of the kudzuvine root, the hericium erinaceus and the shrimp shell is also beneficial to improving the taste of the product.
Detailed Description
The preferred embodiments of the present invention will be described in detail below.
Example 1:
a preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, gelatinizing and modifying, preparing mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to be 10, adding propylene oxide and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to be 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
In the step (1), the thickness of the radix puerariae slice is 1 mm.
In the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 3 hr, taking out, washing with water to neutral, and shredding into Hericium erinaceus cubes with size less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: 6, adding 1kg of green tea into 30kg of boiling water, preserving heat, stirring for 2 minutes, naturally cooling to room temperature (25 ℃), adding 2kg of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the steeping liquor.
The preparation method of the shrimp shell extract comprises the following steps: firstly, 1kg of shrimp shells are cleaned, stirred and soaked for 3 hours at the temperature of 55 ℃ by 7kg of hydrochloric acid with the mass concentration of 8 percent, filtered and washed to be neutral by water; then stirring and soaking the shrimp shell extract by 7kg of sodium hydroxide solution with the mass concentration of 15% for 4 hours at the temperature of 90 ℃, filtering and washing the shrimp shell extract by water to be neutral to obtain the shrimp shell extract.
In the step (1), the mass ratio of the kudzu root slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.05: 0.02: 2: 0.008: 0.005: 0.00005.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 115 ℃, the pressure is 0.3MPa, the rotating speed is 200 r/min, and the processing time is 5 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 30 deg.C for 6 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 18 hours at 40 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 5: 10: 3.
in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1kg of wheat into wheat flour, degreasing, dispersing in 8kg of water, centrifuging protein starch to obtain supernatant, adding 35kg of trichloroacetic acid solution with the mass concentration of 10% into the supernatant, stirring for 15 minutes at 4 ℃ in a dark place, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the pea wiredrawing protein comprises the following steps: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
In the extrusion texturing treatment, the screw rotating speed is 210 rpm, the feeding speed is 50 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 8kGy and the irradiation time is 20 minutes.
In the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 5: 130.
in the step (3), the calcium chloride solution is added dropwise for 30 minutes, and stirring is continued for 25 minutes after the addition is finished.
In the step (3), the drying process conditions are as follows: vacuum drying at 50 deg.C for 8 hr.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 300rpm, the feeding speed is 6kg/h, a liquid feeding area is arranged, the water addition amount is 130 percent of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Example 2:
a preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, gelatinizing and modifying, preparing mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to be 11, adding propylene oxide and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to be 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 1% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
In the step (1), the thickness of the radix puerariae slice is 2 mm.
In the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 2 hr, taking out, washing with water to neutral, and shredding into Hericium erinaceus cubes with size less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: and 8, adding 1kg of green tea into 20kg of boiling water, preserving the heat, stirring for 3 minutes, naturally cooling to room temperature (25 ℃), adding 1kg of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the impregnation liquid.
The preparation method of the shrimp shell extract comprises the following steps: firstly, 1kg of shrimp shells are cleaned, stirred and soaked for 2 hours at the temperature of 65 ℃ by using 5kg of hydrochloric acid with the mass concentration of 12 percent, filtered and washed to be neutral by water; then stirring and soaking the shrimp shell extract by using 5kg of sodium hydroxide solution with the mass concentration of 20% at the temperature of 100 ℃ for 3 hours, filtering and washing the shrimp shell extract by water to be neutral to obtain the shrimp shell extract.
In the step (1), the mass ratio of the kudzu root slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.08: 0.01: 2.5: 0.006: 0.008: 0.00003.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 125 ℃, the pressure is 0.2MPa, the rotating speed is 300 r/min, and the processing time is 3 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 32 deg.C for 5 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 15 hours at 45 ℃, then adding sodium trimetaphosphate, and continuing to stir for 3 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 3: 12: 2.
in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1kg of wheat into wheat flour, degreasing, dispersing in 10kg of water, centrifuging protein starch to obtain supernatant, adding 25kg of trichloroacetic acid solution with the mass concentration of 12% into the supernatant, stirring at 0 ℃ in a dark place for 25 minutes, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing 4mL of the components, stirring at room temperature for 70 minutes, standing for 50 minutes, centrifuging at 4000 rpm for 20 minutes, collecting precipitate, repeating the n-hexane treatment for 3 times, and airing the collected precipitate in a water bath at 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the pea wiredrawing protein comprises the following steps: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing 4mL of the components, stirring at room temperature for 70 minutes, standing for 50 minutes, centrifuging at 4000 rpm for 20 minutes, collecting precipitate, repeating the n-hexane treatment for 3 times, and airing the collected precipitate in a water bath at 30 ℃.
In the extrusion texturing treatment, the screw rotation speed is 200rpm, the feeding speed is 55 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 6kGy and the irradiation time is 30 minutes.
In the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 3: 150.
in the step (3), the calcium chloride solution is added dropwise for 20 minutes, and stirring is continued for 35 minutes after the addition is completed.
In the step (3), the drying process conditions are as follows: vacuum drying at 45 deg.C for 10 hr.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 200rpm, the feeding speed is 8kg/h, a liquid feeding area is arranged, the water addition amount is 120 percent of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Example 3:
a preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, gelatinizing and modifying, preparing mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to be 10, adding propylene oxide and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to be 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 1.5% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
In the step (1), the thickness of the radix puerariae slice is 1.5 mm.
In the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 2.5 hr, taking out, washing with water to neutral, and shredding into Hericium erinaceus cubes with size less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: 7, adding 1kg of green tea into 25kg of boiling water, keeping the temperature and stirring for 2 minutes, naturally cooling to room temperature (25 ℃), adding 1.5kg of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the steeping liquor.
The preparation method of the shrimp shell extract comprises the following steps: firstly, 1kg of shrimp shells are cleaned, stirred and soaked for 2.5 hours at the temperature of 60 ℃ by using 6kg of hydrochloric acid with the mass concentration of 10 percent, filtered and washed to be neutral by water; then stirring and soaking the shrimp shell extract by using 6kg of sodium hydroxide solution with the mass concentration of 18% for 3.5 hours at the temperature of 95 ℃, filtering and washing the shrimp shell extract by water to be neutral to obtain the shrimp shell extract.
In the step (1), the mass ratio of the kudzu root slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.06: 0.015: 2.2: 0.007: 0.006: 0.00004.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 120 ℃, the pressure is 0.25MPa, the rotating speed is 300 r/min, and the processing time is 4 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 31 deg.C for 5.5 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 17 hours at 42 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2.5 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 4: 11: 2.5.
in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1kg of wheat into wheat flour, degreasing, dispersing in 9kg of water, centrifuging protein starch to obtain supernatant, adding 30kg of trichloroacetic acid solution with the mass concentration of 11% into the supernatant, stirring for 20 minutes at 2 ℃ in a dark place, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 5mL, stirring the mixture at room temperature for 60 minutes, standing the mixture for 60 minutes, centrifuging the mixture at 4000 rpm for 25 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the pea wiredrawing protein comprises the following steps: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 5mL, stirring the mixture at room temperature for 60 minutes, standing the mixture for 60 minutes, centrifuging the mixture at 4000 rpm for 25 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
In the extrusion texturing treatment, the screw rotating speed is 210 rpm, the feeding speed is 52 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose was 7kGy and the irradiation time was 25 minutes.
In the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 4: 140.
in the step (3), the calcium chloride solution is added dropwise for 25 minutes, and stirring is continued for 30 minutes after the addition is finished.
In the step (3), the drying process conditions are as follows: vacuum drying at 48 ℃ for 9 hours.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 300rpm, the feeding speed is 7kg/h, a liquid feeding area is arranged, the water addition amount is 125 percent of the total weight of the feeding material, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Comparative example 1
A preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting the fresh wild radix puerariae into radix puerariae slices with uniform thickness, adding the radix puerariae slices into water, mixing, pulping, pasting and modifying to prepare mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH value to be 10, adding epoxypropane and sodium trimetaphosphate to perform crosslinking reaction, and adjusting the pH value to be 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
In the step (1), the thickness of the radix puerariae slice is 1 mm.
In the step (1), the mass ratio of the kudzu root slices, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 2: 0.008: 0.005: 0.00005.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 115 ℃, the pressure is 0.3MPa, the rotating speed is 200 r/min, and the processing time is 5 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 30 deg.C for 6 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 18 hours at 40 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 5: 10: 3.
in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1kg of wheat into wheat flour, degreasing, dispersing in 8kg of water, centrifuging protein starch to obtain supernatant, adding 35kg of trichloroacetic acid solution with the mass concentration of 10% into the supernatant, stirring for 15 minutes at 4 ℃ in a dark place, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the pea wiredrawing protein comprises the following steps: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
In the extrusion texturing treatment, the screw rotating speed is 210 rpm, the feeding speed is 50 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 8kGy and the irradiation time is 20 minutes.
In the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 5: 130.
in the step (3), the calcium chloride solution is added dropwise for 30 minutes, and stirring is continued for 25 minutes after the addition is finished.
In the step (3), the drying process conditions are as follows: vacuum drying at 50 deg.C for 8 hr.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 300rpm, the feeding speed is 6kg/h, a liquid feeding area is arranged, the water addition amount is 130 percent of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Comparative example 2
A preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, gelatinizing and modifying, preparing mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to be 10, adding propylene oxide and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to be 7 to obtain prefabricated pulp;
(2) then adding the isolated soy protein and the wiredrawing soy protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
In the step (1), the thickness of the radix puerariae slice is 1 mm.
In the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 3 hr, taking out, washing with water to neutral, and shredding into Hericium erinaceus cubes with size less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: 6, adding 1kg of green tea into 30kg of boiling water, preserving heat, stirring for 2 minutes, naturally cooling to room temperature (25 ℃), adding 2kg of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the steeping liquor.
The preparation method of the shrimp shell extract comprises the following steps: firstly, 1kg of shrimp shells are cleaned, stirred and soaked for 3 hours at the temperature of 55 ℃ by 7kg of hydrochloric acid with the mass concentration of 8 percent, filtered and washed to be neutral by water; then stirring and soaking the shrimp shell extract by 7kg of sodium hydroxide solution with the mass concentration of 15% for 4 hours at the temperature of 90 ℃, filtering and washing the shrimp shell extract by water to be neutral to obtain the shrimp shell extract.
In the step (1), the mass ratio of the kudzu root slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.05: 0.02: 2: 0.008: 0.005: 0.00005.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 115 ℃, the pressure is 0.3MPa, the rotating speed is 200 r/min, and the processing time is 5 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 30 deg.C for 6 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 18 hours at 40 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 5: 10: 3.
in the step (2), the preparation method of the isolated soy protein comprises the following steps: grinding 1kg of soybean into soybean powder, degreasing, dispersing in 8kg of water, centrifuging protein starch to obtain supernatant, adding 35kg of trichloroacetic acid solution with the mass concentration of 10% into the supernatant, stirring for 15 minutes at 4 ℃ in a dark place, centrifuging to obtain precipitate, and drying to obtain the soybean protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing soybean meal and n-hexane according to the weight ratio of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the soybean drawing protein comprises the following steps: grinding soybeans into soybean powder, degreasing, and extruding and texturizing by using a screw extruder to obtain the soybean wire-drawing protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing soybean meal and n-hexane according to the weight ratio of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
In the extrusion texturing treatment, the screw rotating speed is 210 rpm, the feeding speed is 50 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 8kGy and the irradiation time is 20 minutes.
In the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 5: 130.
in the step (3), the calcium chloride solution is added dropwise for 30 minutes, and stirring is continued for 25 minutes after the addition is finished.
In the step (3), the drying process conditions are as follows: vacuum drying at 50 deg.C for 8 hr.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 300rpm, the feeding speed is 6kg/h, a liquid feeding area is arranged, the water addition amount is 130 percent of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Comparative example 3
A preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, gelatinizing and modifying, preparing mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to be 10, adding propylene oxide and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to be 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and uniformly mixing to prepare plant protein slurry, and then uniformly mixing the plant protein slurry and the prefabricated slurry to obtain a premix;
(3) and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the health food.
In the step (1), the thickness of the radix puerariae slice is 1 mm.
In the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 3 hr, taking out, washing with water to neutral, and shredding into Hericium erinaceus cubes with size less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: 6, adding 1kg of green tea into 30kg of boiling water, preserving heat, stirring for 2 minutes, naturally cooling to room temperature (25 ℃), adding 2kg of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the steeping liquor.
The preparation method of the shrimp shell extract comprises the following steps: firstly, 1kg of shrimp shells are cleaned, stirred and soaked for 3 hours at the temperature of 55 ℃ by 7kg of hydrochloric acid with the mass concentration of 8 percent, filtered and washed to be neutral by water; then stirring and soaking the shrimp shell extract by 7kg of sodium hydroxide solution with the mass concentration of 15% for 4 hours at the temperature of 90 ℃, filtering and washing the shrimp shell extract by water to be neutral to obtain the shrimp shell extract.
In the step (1), the mass ratio of the kudzu root slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.05: 0.02: 2: 0.008: 0.005: 0.00005.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 115 ℃, the pressure is 0.3MPa, the rotating speed is 200 r/min, and the processing time is 5 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 30 deg.C for 6 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 18 hours at 40 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 5: 10: 3.
in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1kg of wheat into wheat flour, degreasing, dispersing in 8kg of water, centrifuging protein starch to obtain supernatant, adding 35kg of trichloroacetic acid solution with the mass concentration of 10% into the supernatant, stirring for 15 minutes at 4 ℃ in a dark place, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the pea wiredrawing protein comprises the following steps: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
In the extrusion texturing treatment, the screw rotating speed is 210 rpm, the feeding speed is 50 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 5: 130.
in the step (3), the calcium chloride solution is added dropwise for 30 minutes, and stirring is continued for 25 minutes after the addition is finished.
In the step (3), the drying process conditions are as follows: vacuum drying at 50 deg.C for 8 hr.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 300rpm, the feeding speed is 6kg/h, a liquid feeding area is arranged, the water addition amount is 130 percent of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Comparative example 4
A preparation method of a health food comprises the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, gelatinizing and modifying, preparing mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to be 10, adding propylene oxide and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to be 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) drying the premix, and extruding with twin screw to obtain a health food.
In the step (1), the thickness of the radix puerariae slice is 1 mm.
In the step (1), the preparation method of the hericium erinaceus dices comprises the following steps: soaking dried Hericium erinaceus in the soaking solution for 3 hr, taking out, washing with water to neutral, and shredding into Hericium erinaceus cubes with size less than 1cm × 1cm × 1 cm; wherein the mass ratio of the dried hericium erinaceus to the steeping liquor is 1: 6, adding 1kg of green tea into 30kg of boiling water, preserving heat, stirring for 2 minutes, naturally cooling to room temperature (25 ℃), adding 2kg of sodium bicarbonate, and stirring until the mixture is completely dissolved to obtain the steeping liquor.
The preparation method of the shrimp shell extract comprises the following steps: firstly, 1kg of shrimp shells are cleaned, stirred and soaked for 3 hours at the temperature of 55 ℃ by 7kg of hydrochloric acid with the mass concentration of 8 percent, filtered and washed to be neutral by water; then stirring and soaking the shrimp shell extract by 7kg of sodium hydroxide solution with the mass concentration of 15% for 4 hours at the temperature of 90 ℃, filtering and washing the shrimp shell extract by water to be neutral to obtain the shrimp shell extract.
In the step (1), the mass ratio of the kudzu root slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.05: 0.02: 2: 0.008: 0.005: 0.00005.
in the step (1), the technological conditions of gelatinization and denaturation are as follows: the temperature is 115 ℃, the pressure is 0.3MPa, the rotating speed is 200 r/min, and the processing time is 5 minutes.
In the step (1), the fermentation treatment process conditions are as follows: fermenting at 30 deg.C for 6 hr.
In the step (1), the process conditions of the crosslinking reaction are as follows: firstly adding propylene oxide, stirring and reacting for 18 hours at 40 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2 hours under the condition of heat preservation.
In the step (2), the mass ratio of the wheat protein isolate, the pea wire-drawing protein, the water and the prefabricated slurry is 1: 5: 10: 3.
in the step (2), the preparation method of the wheat protein isolate comprises the following steps: grinding 1kg of wheat into wheat flour, degreasing, dispersing in 8kg of water, centrifuging protein starch to obtain supernatant, adding 35kg of trichloroacetic acid solution with the mass concentration of 10% into the supernatant, stirring for 15 minutes at 4 ℃ in a dark place, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
The specific method for degreasing treatment comprises the following steps: firstly, mixing wheat flour and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
The centrifugation was carried out using a protein-starch separation centrifuge (available from Lishui, constant force centrifuge mechanical Equipment Co., Ltd.).
In the step (2), the preparation method of the pea wiredrawing protein comprises the following steps: grinding peas into pea flour, degreasing, and extruding and texturizing by using a screw extruder to obtain the pea drawn protein.
The specific method for degreasing treatment comprises the following steps: firstly, mixing pea powder and n-hexane according to the proportion of 1 g: mixing the raw materials in a ratio of 6mL, stirring the mixture at room temperature for 50 minutes, standing the mixture for 70 minutes, centrifuging the mixture at 3000 rpm for 30 minutes, collecting precipitates, repeating the n-hexane treatment for 2 times, and airing the collected precipitates in a water bath at the temperature of 30 ℃.
In the extrusion texturing treatment, the screw rotating speed is 210 rpm, the feeding speed is 50 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 122 ℃, the second section of the cooking zone is 125 ℃, the cooling zone is 110 ℃, the forming zone is 88 ℃ and the cooling temperature of the extrusion die head is 72 ℃.
In the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 8kGy and the irradiation time is 20 minutes.
In the step (3), the drying process conditions are as follows: dried under vacuum at 50 ℃ for 15 hours.
In the step (3), the process conditions of the twin-screw extrusion are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 300rpm, the feeding speed is 6kg/h, a liquid feeding area is arranged, the water addition amount is 130 percent of the total weight of the feeding, the temperature of a die head is 125 ℃, and the temperatures of all areas in a cavity are 85 ℃, 132 ℃, 138 ℃, 123 ℃ and 123 ℃ in sequence.
Test examples
The appearance and the taste of the meat analogue obtained in examples 1 to 3 and comparative examples 1 to 4 were examined, and the middle part was cut out into cylindrical pieces of 2cm in height, the elasticity was measured by a TA-XT2i texture analyzer, and each sample was repeatedly measured 3 times to obtain an average value. The results are shown in Table 1.
The measurement parameters were as follows: TPA mode, trigger force 5g, speed before measuring 5mm/s, speed in measuring 3mm/s, speed after measuring 5mm/s, distance of pressing 6mm, interval time of 2 pressing 5s, the probe is P5 type probe.
TABLE 1 edible mouthfeel examination
| Appearance and taste | Elasticity | |
| Example 1 | Has obvious fiber filament shape, good elasticity and toughness, and chewy property of animal meat | 0.92 |
| Example 2 | Has obvious fiber filament shape, good elasticity and toughness, and chewy property of animal meat | 0.93 |
| Example 3 | Has obvious fiber filament shape, good elasticity and toughness, and chewy property of animal meat | 0.96 |
| Comparative example 1 | The fiber has obvious filament shape, general elasticity and toughness in the mouth and general chewing strength | 0.85 |
| Comparative example 2 | The fibers are not obvious in filament shape, poor in elasticity and toughness in mouth and poor in chewing strength | 0.71 |
| Comparative example 3 | The fiber has obvious filament shape, general elasticity and toughness in the mouth and general chewing strength | 0.76 |
| Comparative example 4 | Obvious filament shape, poor elasticity and toughness in mouth and poor chewing strength | 0.73 |
90 SD rats with the weight of about 200g and half male and female are selected and used for cleaning. Randomized into 9 groups: 10 normal control groups, 10 model groups, 10 meat analogue groups of examples 1-3 or comparative examples 1-4.
Normal control group: injecting normal saline into the abdominal cavity.
Model group: distilled water was administered by gavage, 600mg/kg body weight of thioacetamide was intraperitoneally injected 1 hour later, and distilled water was administered by gavage again 6 hours and 12 hours later, respectively.
Artificial meat group: gavage was given at 0.2g/kg body weight (the meat analogue was ground into a paste and then the gavage was performed), and 600mg/kg body weight of thioacetamide was intraperitoneally injected 1 hour later.
After 24 hours of injection, rats in each group were anesthetized by intraperitoneal injection with pentobarbital sodium at 45mg/kg body weight, blood was aseptically taken from abdominal aorta, and serum and plasma were separated for measurement of ALT, AST, TNF and endotoxin content, respectively. Livers were removed and fixed with 10% formaldehyde. The results (mean) are shown in Table 2.
TABLE 2 results of animal experiments
As can be seen from tables 1 and 2, the artificial meat obtained in examples 1 to 3 has the advantages of obvious filamentous fiber, high elasticity, good edible mouthfeel and good health-care effect on the liver.
Comparative example 1 Hericium erinaceus and shrimp shell extracts were omitted in step (1), comparative example 2 wheat protein isolate and pea protein isolate were replaced with soybean protein isolate and soybean protein isolate in step (2), and comparative example 3 was omitted in step (2)60Co gamma-ray irradiation, and the gelation treatment in the step (3) is omitted in the comparative example 4, the edible taste of the obtained artificial meat is obviously deteriorated, and the health-care effect on the liver is also obviously deteriorated, which shows that the edible taste and the liver health-care effect of the product are synergistically improved by the selection of the protein raw material, the selection of the pre-prepared slurry raw material, the cross-linking treatment and the like.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (10)
1. The preparation method of the health food is characterized by comprising the following specific steps:
(1) cleaning fresh wild radix puerariae, cutting the fresh wild radix puerariae into radix puerariae slices with uniform thickness, soaking and crushing dried hericium erinaceus into hericium erinaceus dices, adding the radix puerariae slices, the hericium erinaceus dices and shrimp shell extracts into water, mixing, pulping, pasting and modifying to prepare mixed pulp, inoculating candida utilis for fermentation treatment, adjusting the pH to 10-11, adding epoxypropane and sodium trimetaphosphate for crosslinking reaction, and adjusting the pH to 7 to obtain prefabricated pulp;
(2) then adding the wheat protein isolate and the pea protein into water, stirring and mixing uniformly to prepare plant protein slurry, then mixing the plant protein slurry and the prefabricated slurry uniformly,60irradiating with Co gamma-ray to obtain premix;
(3) and finally, adding sodium alginate into the premix, uniformly stirring, dropwise adding a calcium chloride solution with the mass concentration of 1-2% while stirring, partially gelatinizing, drying, and extruding by a double screw to obtain the artificial meat with the health care effect.
2. The preparation method according to claim 1, wherein in the step (1), the mass ratio of the pueraria lobata slices, the hericium erinaceus dices, the shrimp shell extract, the water, the candida utilis, the propylene oxide and the sodium trimetaphosphate is 1: 0.05-0.08: 0.01-0.02: 2-2.5: 0.006-0.008: 0.005-0.008: 0.00003 to 0.00005.
3. The preparation method according to claim 1, wherein in the step (1), the gelatinization denaturation process conditions are as follows: the temperature is 115-125 ℃, the pressure is 0.2-0.3 MPa, the rotating speed is 200-300 r/min, and the treatment time is 3-5 minutes.
4. The method according to claim 1, wherein in the step (1), the fermentation treatment is performed under the following process conditions: fermenting for 5-6 hours at 30-32 ℃.
5. The method according to claim 1, wherein in step (1), the process conditions of the crosslinking reaction are as follows: firstly adding epoxypropane, stirring and reacting for 15-18 hours at 40-45 ℃, then adding sodium trimetaphosphate, and continuing to stir for 2-3 hours under the condition of heat preservation.
6. The preparation method according to claim 1, wherein in the step (2), the mass ratio of the wheat protein isolate, the pea protein, the water and the pre-prepared slurry is 1: 3-5: 10-12: 2 to 3.
7. The method according to claim 1, wherein the wheat protein isolate is prepared in the step (2) by the following steps in parts by weight: grinding 1 part of wheat into wheat flour, degreasing, dispersing in 8-10 parts of water, centrifuging protein starch to obtain supernatant, adding 25-35 parts of trichloroacetic acid solution with the mass concentration of 10-12% into the supernatant, stirring at 0-4 ℃ in a dark place for 15-25 minutes, centrifuging to obtain precipitate, and drying to obtain the wheat protein isolate.
8. The production method according to claim 1, wherein, in the step (2),60the technological conditions of Co gamma-ray irradiation are as follows: the irradiation dose is 6-8 kGy, and the irradiation time is 20-30 minutes.
9. The preparation method according to claim 1, wherein in the step (3), the mass ratio of the premix, the sodium alginate and the calcium chloride solution is 100: 3-5: 130 to 150.
10. A health food obtained by the method of any one of claims 1 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403284A (en) * | 2022-02-14 | 2022-04-29 | 上海交通大学 | Method for regulating and controlling vegetable protein texture characteristics and fiber structure in high-moisture extrusion process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403284A (en) * | 2022-02-14 | 2022-04-29 | 上海交通大学 | Method for regulating and controlling vegetable protein texture characteristics and fiber structure in high-moisture extrusion process |
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