CN113768139A - Mushroom stem and pea protein sausage and preparation method thereof - Google Patents
Mushroom stem and pea protein sausage and preparation method thereof Download PDFInfo
- Publication number
- CN113768139A CN113768139A CN202110916004.4A CN202110916004A CN113768139A CN 113768139 A CN113768139 A CN 113768139A CN 202110916004 A CN202110916004 A CN 202110916004A CN 113768139 A CN113768139 A CN 113768139A
- Authority
- CN
- China
- Prior art keywords
- parts
- pea protein
- stems
- lentinus edodes
- mushroom stem
- 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 38
- 108010084695 Pea Proteins Proteins 0.000 title claims abstract description 38
- 235000019702 pea protein Nutrition 0.000 title claims abstract description 38
- 235000013580 sausages Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title abstract description 23
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 38
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000000679 carrageenan Substances 0.000 claims abstract description 12
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 12
- 229940113118 carrageenan Drugs 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 239000005457 ice water Substances 0.000 claims abstract description 12
- 239000000252 konjac Substances 0.000 claims abstract description 12
- 239000000049 pigment Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940100445 wheat starch Drugs 0.000 claims abstract description 12
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000019823 konjac gum Nutrition 0.000 claims abstract description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000835 fiber Substances 0.000 claims description 19
- 238000006911 enzymatic reaction Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013372 meat Nutrition 0.000 abstract description 10
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract 1
- 229940077676 low-energy diet formulations for treatment of obesity Drugs 0.000 abstract 1
- 238000004945 emulsification Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 238000005303 weighing Methods 0.000 description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 7
- 244000247812 Amorphophallus rivieri Species 0.000 description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 7
- 229920002581 Glucomannan Polymers 0.000 description 7
- 230000032683 aging Effects 0.000 description 7
- 229940046240 glucomannan Drugs 0.000 description 7
- 235000010485 konjac Nutrition 0.000 description 7
- 238000007781 pre-processing Methods 0.000 description 7
- 238000010025 steaming Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000523 sample Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000035945 sensitivity Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 150000003568 thioethers Chemical class 0.000 description 2
- 206010016654 Fibrosis Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 229920005439 Perspex® Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000012863 analytical testing Methods 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 150000004678 hydrides Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000004926 polymethyl methacrylate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- -1 terpene compounds Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a mushroom stem and pea protein sausage and a preparation method thereof. The vegetarian sausage comprises the following raw materials in parts by weight: 25-30 parts of high-temperature dewatered shiitake mushroom stems, 8-12 parts of pea protein, wheat starch and wheat gluten, 30-40 parts of ice water, 4-6 parts of edible oil, 0.2-0.5 part of TG enzyme, carrageenan and konjac gum, 0.03-0.08 part of cyclodextrin, 0.02-0.05 part of pigment and 1-3 parts of seasoning. According to the invention, by adding the raw materials such as the mushroom stems and the pea proteins which are dehydrated at high temperature, the flavor of the vegetarian sausage meat product can be endowed without adding meat flavor, the beany flavor of the pea proteins can be effectively covered, and the vegetarian sausage is rich in elasticity, strong in chewing feeling and high in meat imitation degree. Meets the requirements of consumers on low-fat, low-cholesterol and low-energy diets.
Description
Technical Field
The invention relates to a production method of sausage, in particular to mushroom stem and pea protein sausage and a preparation method thereof.
Background
The mushroom stem contains 15.28% of protein, 1.40% of fat, 4.27% of mineral substances, 48.3% of dietary fiber and extremely high content of dietary fiber. But because the content of the water-soluble polysaccharide in the mushroom stems is low, the fibrosis degree is high, and the chewiness and the processing utilization are poor, a large amount of mushroom stems are discarded in the picking and processing processes, and the utilization rate is low.
Pea protein is high-quality complete protein, contains all amino acids necessary for human body, the proportion of each amino acid is relatively balanced, and except the low content of methionine, the rest reaches the recommended analog value of FAO/WHO. The biological value is about 48-64%, the efficacy ratio is 0.6-1.2, and the preparation method has the advantages of wide source, low cost, low allergenicity, balanced amino acid composition and the like, and has good application value.
The sausage is a traditional meat processed food, but the traditional sausage contains more fat and is not suitable for vegetarian enthusiasts to eat. The vegetarian sausage is convenient to eat, is rich in dietary fiber, and meets the requirement of people on pursuing a green and healthy consumption concept. The conventional vegetarian sausage is usually made of soy protein, so that the defects of single taste and the like are likely to exist, and the meat flavor and the fiber structure are lacked, so that a vegetarian sausage product with strong fragrance and rich nutrition is required to be developed.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a preparation method of vegetarian sausage with rich flavor, rich nutrition and high meat-like degree.
The technical scheme is as follows: the invention provides mushroom stem and pea protein sausage, which comprises the following raw materials in parts by weight: 25-30 parts of high-temperature dewatered shiitake mushroom stems, 8-12 parts of pea protein, wheat starch and wheat gluten, 30-40 parts of ice water, 4-6 parts of edible oil, 0.2-0.5 part of TG enzyme, carrageenan and konjac gum, 0.03-0.08 part of cyclodextrin, 0.02-0.05 part of pigment and 1-3 parts of seasoning.
The preparation method of the mushroom stem and pea protein sausage comprises the following steps:
(1) cleaning the lentinus edodes stems, dehydrating at high temperature, and beating into filamentous fibers to obtain pretreated lentinus edodes stems;
(2) mixing pea protein, wheat starch, wheat gluten, TG enzyme, carrageenan, konjac gum, cyclodextrin, pigment and seasoning according to a ratio, adding the pretreated lentinus edodes stems, uniformly mixing, and adding ice water and edible oil;
(3) emulsifying the mixture, and carrying out enzyme reaction in water bath;
(4) filling the stuffing into the casing, tying, cooking at high temperature, and cooling to obtain the final product.
Further, the moisture content of the mushroom stem in the step (1) is 50-75%.
Further, the mushroom stems in the step (1) are stirred and sieved by a 4-10-mesh sieve.
Further, the water bath temperature in the step (3) is 50-60 ℃, and the water bath time is 50-60 min.
Further, the cooking temperature in the step (4) is 120-150 ℃, and the cooking time is 20-30 min.
The technical scheme of the invention is as follows: pea protein has balanced amino acid composition and lower sensitization compared with other bean proteins. By adding the raw materials such as the mushroom stems and the pea protein which are dehydrated at high temperature, the flavor of the vegetarian sausage meat product can be endowed under the condition of not adding meat flavor, the beany flavor of the pea protein can be effectively covered, the appearance and the fiber structure similar to those of the meat product are provided for the vegetarian sausage, and the dietary requirements of consumers on low fat, low cholesterol and low energy are met.
Has the advantages that: compared with the prior art, the invention has the following advantages:
the vegetarian sausage prepared by the invention has strong fragrance, rich nutrition, high meat imitation degree and obviously better taste than a comparative example.
Drawings
FIG. 1 is an electron nose radar map of the plain intestine.
Detailed Description
Example 1
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning the lentinus edodes stems, dewatering at high temperature until the water content is 50%, then putting the lentinus edodes stems into a beater to be beaten into filiform fibers, and sieving the filiform fibers with a 4-mesh sieve to obtain pretreated lentinus edodes stems;
step two, mixing the raw materials: weighing 10 parts of pea protein, 8 parts of wheat starch, 12 parts of vital gluten, 0.5 part of TG enzyme, 0.2 part of carrageenan, 0.3 part of konjac glucomannan, 0.03 part of cyclodextrin, 0.05 part of pigment and 1.5 parts of seasoning, mixing, adding 25 parts of pretreated shiitake mushroom stems, uniformly mixing, and adding 6 parts of edible oil and 40 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 800rpm for 5min for emulsification, and performing enzyme reaction in water bath at 50 deg.C for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 120 deg.C for 30min, aging, and cooling to obtain the final product.
Example 2
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning the lentinus edodes stems, dewatering at high temperature until the water content is 60%, then putting the lentinus edodes stems into a beater to be beaten into filiform fibers, and sieving the filiform fibers by a 6-mesh sieve to obtain pretreated lentinus edodes stems;
step two, mixing the raw materials: weighing 12 parts of pea protein, 8 parts of wheat starch, 11 parts of vital gluten, 0.3 part of TG enzyme, 0.3 part of carrageenan, 0.2 part of konjac glucomannan, 0.05 part of cyclodextrin, 0.05 part of pigment and 1.2 parts of seasoning, mixing, adding 28 parts of pretreated shiitake stems, uniformly mixing, and adding 6 parts of edible oil and 38 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 1000rpm for 5min for emulsification, and performing enzyme reaction in water bath at 50 deg.C for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 120 deg.C for 20min, aging, and cooling to obtain the final product.
Example 3
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning the lentinus edodes stems, dewatering at high temperature until the water content is 65%, then putting the lentinus edodes stems into a beater to be beaten into filiform fibers, and sieving the filiform fibers by using a 8-mesh sieve to obtain pretreated lentinus edodes stems;
step two, mixing the raw materials: weighing 10 parts of pea protein, 11 parts of wheat starch, 9.5 parts of wheat gluten, 0.5 part of TG enzyme, 0.3 part of carrageenan, 0.3 part of konjac glucomannan, 0.05 part of cyclodextrin, 0.03 part of pigment and 2.0 parts of seasoning, mixing, adding 28.5 parts of pretreated shiitake mushroom stem, uniformly mixing, adding 5 parts of edible oil and 34 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 1200rpm for 5min for emulsification, and performing enzyme reaction in water bath at 50 deg.C for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 120 deg.C for 30min, aging, and cooling to obtain the final product.
Example 4
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning the lentinus edodes stems, dewatering at high temperature until the water content is 75%, then putting the lentinus edodes stems into a beater to be beaten into filiform fibers, and sieving the filiform fibers by a sieve with 8 meshes to obtain pretreated lentinus edodes stems;
step two, mixing the raw materials: weighing 12 parts of pea protein, 12 parts of wheat starch, 8 parts of vital gluten, 0.3 part of TG enzyme, 0.5 part of carrageenan, 0.2 part of konjac glucomannan, 0.05 part of cyclodextrin, 0.02 part of pigment and 1.8 parts of seasoning, mixing, adding pretreated lentinus edodes stems, uniformly mixing, adding 5 parts of edible oil and 32 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 1600rpm for 3min for emulsification, and performing enzyme reaction in 60 deg.C water bath for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 130 deg.C for 30min, aging, and cooling to obtain the final product.
Example 5
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning the lentinus edodes stems, dewatering at high temperature until the water content is 60%, then putting the lentinus edodes stems into a beater to be beaten into filiform fibers, and sieving the filiform fibers by using a 8-mesh sieve to obtain pretreated lentinus edodes stems;
step two, mixing the raw materials: weighing 10 parts of pea protein, 11 parts of wheat starch, 12 parts of vital gluten, 0.4 part of TG enzyme, 0.2 part of carrageenan, 0.5 part of konjac glucomannan, 0.05 part of cyclodextrin, 0.03 part of pigment and 2.5 parts of seasoning, mixing, adding 26 parts of pretreated shiitake stems, uniformly mixing, and adding 4 parts of edible oil and 40 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 800rpm for 8min for emulsification, and performing enzyme reaction in water bath at 50 deg.C for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 150 deg.C for 20min, aging, and cooling to obtain the final product.
Example 6
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning the lentinus edodes stems, dewatering at high temperature until the water content is 75%, then putting the lentinus edodes stems into a beater to be beaten into filiform fibers, and sieving the filiform fibers by a 6-mesh sieve to obtain pretreated lentinus edodes stems;
step two, mixing the raw materials: weighing 8 parts of pea protein, 12 parts of wheat starch, 11 parts of vital gluten, 0.4 part of TG enzyme, 0.5 part of carrageenan, 0.2 part of konjac glucomannan, 0.08 part of cyclodextrin, 0.04 part of pigment and 3 parts of seasoning, mixing, adding 30 parts of pretreated shiitake stems, uniformly mixing, adding 5 parts of edible oil and 35 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 1400rpm for 4min for emulsification, and performing enzyme reaction in 60 deg.C water bath for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 120 deg.C for 30min, aging, and cooling to obtain the final product.
Comparative example
A preparation method of mushroom stem and pea protein sausage comprises the following preparation steps:
step one, preprocessing mushroom stems: cleaning and drying the lentinus edodes stems, powdering and then sieving by a 80-mesh sieve to obtain pretreated lentinus edodes stem powder;
step two, mixing the raw materials: weighing 10 parts of pea protein, 11 parts of wheat starch, 9.5 parts of wheat gluten, 0.5 part of TG enzyme, 0.3 part of carrageenan, 0.2 part of konjac glucomannan, 0.05 part of cyclodextrin, 0.03 part of pigment and 1.5 parts of seasoning, mixing, adding 11 parts of pretreated lentinus edodes stem powder, uniformly mixing, adding 5 parts of edible oil and 50 parts of ice water;
step three, emulsification and enzyme reaction: stirring the mixture at 1200rpm for 5min for emulsification, and performing enzyme reaction in water bath at 50 deg.C for 60 min;
step four, curing: filling the stuffing into casing, tying, steaming at 120 deg.C for 30min, aging, and cooling to obtain the final product.
Test 1
The mass-structure characteristics of examples 3 to 5 and comparative examples were determined: hardness, elasticity, cohesion and chewiness are used as main texture analysis indexes. Analytical testing was carried out using a TA-XTplus texture analyzer, the test samples were first processed into cylinders of 2cm in height and TMS 38.1mm Perspex probes were selected according to the sample diameter. The speed before, during and after the test is 1mm/s, the interval between two times of pressing is 3s, the trigger force is 100g, and the compression ratio is 50%. Each sample assay was averaged five times in duplicate.
TABLE 1 texture Properties of the vegetarian intestine
| Hardness (N) | Elasticity (mm) | Cohesion property | Chewiness (mj) | |
| Example 3 | 56.30 | 6.52 | 0.33 | 121.30 |
| Example 4 | 50.32 | 6.03 | 0.38 | 130.45 |
| Example 5 | 59.55 | 7.20 | 0.35 | 118.36 |
| Comparative example | 32.96 | 4.09 | 0.20 | 26.66 |
As can be seen from Table 1, the vegetarian sausage texture characteristics obtained by the preparation methods of the embodiments 3-5 of the invention are significantly higher than those of the comparative examples. The mushroom stems are enhanced in toughness and rich in fiber feeling after being dehydrated at high temperature, and the chewiness and the fiber feeling of the mushroom stems can be enhanced by adding the mushroom stems into the vegetarian sausage, so that the vegetarian sausage has the fiber characteristic of meat and is high in meat imitation degree.
Test 2
The e-nose measurements were performed for example 3 and comparative example: weighing 2g of the chopped sample in a 20mL headspace bottle, sealing, placing in a water bath at 60 ℃ for heating for 30min, balancing at room temperature for 10min, and inserting an electronic nose probe for headspace sampling, wherein the result is shown in figure 1.
TABLE 2 electronic nose sensor Performance
| Sensor name | Description of Performance | Sensor name | Description of Performance |
| W1C | Sensitivity to aromatic compounds | W1S | Sensitive to methane |
| W5S | Sensitive to nitrogen oxides | W1W | Sensitive to sulfide and terpene compounds |
| W3C | Sensitive to ammonia and aromatic components | W2S | Sensitive to ethanol and partial aromatic components |
| W6S | Selective for hydrides | W2W | Sensitivity to organic sulfides |
| W5C | Sensitive to short-chain alkane and aromatic components | W3S | Sensitivity to long-chain alkanes |
The sensors of example 3, W1S, W1W, and W2W, had higher response values, while the sensors of the comparative examples had lower response values. The mushroom stems undergo a series of enzymatic and non-enzymatic reactions in the early stage of high-temperature dehydration, and the generation of organic sulfides is promoted. The sulfur-containing heterocyclic compound is an important flavor compound forming meat flavor in the Maillard reaction, can cover the beany flavor of pea protein, and can provide meat flavor for vegetarian sausage.
Test 3
Sensory evaluation was performed on examples 3 to 5 and comparative example: the panel consisted of 10 persons with sensory evaluation experience and scored individually for organization (20 points), color (10 points), mouthfeel (30 points), aroma (30 points) and overall acceptability (10 points), with a total score of 100. Sensory evaluation criteria are shown in table 3 below.
TABLE 3 sensory evaluation criteria Table
TABLE 4 sensory evaluation results
| Sensory evaluation score | |
| Example 3 | 88.90 |
| Example 4 | 87.20 |
| Example 5 | 85.60 |
| Comparative example | 51.80 |
As can be seen from Table 4, the vegetarian sausage prepared by the preparation method of the embodiment 3-5 of the invention has strong fragrance, good chewiness and obviously better mouthfeel than the comparative example.
Claims (6)
1. A mushroom stem and pea protein sausage is characterized in that: the composite material comprises the following raw materials in parts by weight: 25-30 parts of high-temperature dewatered shiitake mushroom stems, 8-12 parts of pea protein, wheat starch and wheat gluten, 30-40 parts of ice water, 4-6 parts of edible oil, 0.2-0.5 part of TG enzyme, carrageenan and konjac gum, 0.03-0.08 part of cyclodextrin, 0.02-0.05 part of pigment and 1-3 parts of seasoning.
2. The method for preparing mushroom stem and pea protein sausage according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:
(1) cleaning the lentinus edodes stems, dehydrating at high temperature, and beating into filamentous fibers to obtain pretreated lentinus edodes stems;
(2) mixing pea protein, wheat starch, wheat gluten, TG enzyme, carrageenan, konjac gum, cyclodextrin, pigment and seasoning according to a ratio, adding the pretreated lentinus edodes stems, uniformly mixing, and adding ice water and edible oil;
(3) emulsifying the mixture, and carrying out enzyme reaction in water bath;
(4) filling the stuffing into the casing, tying, cooking at high temperature, and cooling to obtain the final product.
3. Mushroom stem and pea protein sausage according to claim 2, characterized in that: the moisture content of the mushroom stem in the step (1) is 50-75%.
4. The method for preparing mushroom stem and pea protein sausage according to claim 1, wherein the method comprises the following steps: and (2) stirring the lentinus edodes stems in the step (1) and sieving the lentinus edodes stems by a sieve of 4-10 meshes.
5. The method for preparing mushroom stem and pea protein sausage according to claim 1, wherein the method comprises the following steps: the water bath temperature in the step (3) is 50-60 ℃, and the water bath time is 50-60 min.
6. The method for preparing mushroom stem and pea protein sausage according to claim 1, wherein the method comprises the following steps: the cooking temperature in the step (4) is 120-150 ℃, and the cooking time is 20-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110916004.4A CN113768139A (en) | 2021-08-10 | 2021-08-10 | Mushroom stem and pea protein sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110916004.4A CN113768139A (en) | 2021-08-10 | 2021-08-10 | Mushroom stem and pea protein sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113768139A true CN113768139A (en) | 2021-12-10 |
Family
ID=78837339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110916004.4A Pending CN113768139A (en) | 2021-08-10 | 2021-08-10 | Mushroom stem and pea protein sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113768139A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947112A (en) * | 2022-05-16 | 2022-08-30 | 南京农业大学 | Pretreatment method for simulating fiber structure and flavor of meat product by using mushroom stems |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN103478701A (en) * | 2013-09-24 | 2014-01-01 | 河南翔宇食品有限公司 | Starch-free mushroom sausage and processing method thereof |
| WO2019153557A1 (en) * | 2018-02-12 | 2019-08-15 | 中国农业科学院农产品加工研究所 | Peanut protein vegetarian sausage and preparation method therefor |
| CN111466557A (en) * | 2020-04-13 | 2020-07-31 | 天津科技大学 | Meat-like sausage based on mushroom foot fibers and preparation method thereof |
| CN112385735A (en) * | 2020-11-18 | 2021-02-23 | 重庆骄王天然产物股份有限公司 | Nutritional vegetable meat and preparation method thereof |
| CN112869131A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein mutton and its processing technology |
-
2021
- 2021-08-10 CN CN202110916004.4A patent/CN113768139A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN103478701A (en) * | 2013-09-24 | 2014-01-01 | 河南翔宇食品有限公司 | Starch-free mushroom sausage and processing method thereof |
| WO2019153557A1 (en) * | 2018-02-12 | 2019-08-15 | 中国农业科学院农产品加工研究所 | Peanut protein vegetarian sausage and preparation method therefor |
| CN111466557A (en) * | 2020-04-13 | 2020-07-31 | 天津科技大学 | Meat-like sausage based on mushroom foot fibers and preparation method thereof |
| CN112385735A (en) * | 2020-11-18 | 2021-02-23 | 重庆骄王天然产物股份有限公司 | Nutritional vegetable meat and preparation method thereof |
| CN112869131A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein mutton and its processing technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947112A (en) * | 2022-05-16 | 2022-08-30 | 南京农业大学 | Pretreatment method for simulating fiber structure and flavor of meat product by using mushroom stems |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7286821B2 (en) | Methods and compositions for consumables | |
| Tyagi et al. | Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | |
| US20230000109A1 (en) | Plant based food product | |
| EP3968776A1 (en) | Myceliated protein compositions having improved texture and methods for making | |
| Caire-Juvera et al. | Amino acid composition, score and in vitro protein digestibility of foods commonly consumed in northwest Mexico | |
| CN109788778A (en) | Chickpea Protein matter concentrate | |
| AU2019326259A1 (en) | Food ingredients | |
| CN107568411B (en) | Soybean protein isolate sausage and preparation method thereof | |
| Soni et al. | Studies on development of high protein cookies | |
| Fudiyansyah et al. | A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempe | |
| Malcolmson et al. | Pulse processing and utilization of pulse ingredients in foods | |
| Younis et al. | A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products | |
| CN113768139A (en) | Mushroom stem and pea protein sausage and preparation method thereof | |
| CN112137035A (en) | High-fiber dried egg and preparation method thereof | |
| CN115119898B (en) | Processing method of plant-based artificial meat sausage | |
| Kristanti et al. | The colour and texture properties of mushroom chicken nugget with various flour as a filler | |
| CN115104725B (en) | Plant-based artificial meat based on full components of flammulina velutipes fruiting bodies and preparation method thereof | |
| Jung et al. | Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production | |
| CN114868829B (en) | Low-sensitization bean curd sheet and preparation method thereof | |
| CN115104666B (en) | Adhesive containing cellulose methyl ether and application of adhesive in quick-frozen plant meat | |
| CN108936365B (en) | Ham especially suitable for instant-boiling hot pot and preparation method thereof | |
| Zaсhesova et al. | The effect of beet fibers on the properties of elk meat semi-finished products | |
| FI130956B1 (en) | Process for manufacturing a meat substitute composition and related products | |
| Emelike et al. | Nutrient composition and sensory properties of wheat bread substituted with defatted and undefatted cashew kernel (Anacardium occidentale Linn.) flours | |
| CN114982937A (en) | Food adhesive, blocky plant protein meat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211210 |