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
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Images
Classifications
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- 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
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- 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.
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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 |
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