CN118044566A - Bean-source high-moisture composite wiredrawing protein meat emulsion and preparation method thereof - Google Patents
Bean-source high-moisture composite wiredrawing protein meat emulsion and preparation method thereof Download PDFInfo
- Publication number
- CN118044566A CN118044566A CN202410355816.XA CN202410355816A CN118044566A CN 118044566 A CN118044566 A CN 118044566A CN 202410355816 A CN202410355816 A CN 202410355816A CN 118044566 A CN118044566 A CN 118044566A
- Authority
- CN
- China
- Prior art keywords
- protein
- meat emulsion
- bean
- moisture
- protein powder
- 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
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 90
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 90
- 235000013372 meat Nutrition 0.000 title claims abstract description 59
- 239000002131 composite material Substances 0.000 title claims abstract description 50
- 239000000839 emulsion Substances 0.000 title claims abstract description 46
- 238000005491 wire drawing Methods 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000004945 emulsification Methods 0.000 title description 3
- 235000018102 proteins Nutrition 0.000 claims abstract description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 24
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 22
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 21
- 235000019702 pea protein Nutrition 0.000 claims abstract description 21
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 21
- 238000001125 extrusion Methods 0.000 claims abstract description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 18
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 55
- 235000019871 vegetable fat Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000010008 shearing Methods 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000006185 dispersion Substances 0.000 claims description 7
- 235000005072 Vigna sesquipedalis Nutrition 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 235000021278 navy bean Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 244000090207 Vigna sesquipedalis Species 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000019690 meat sausages Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 230000009747 swallowing Effects 0.000 abstract description 2
- 208000014151 Stomatognathic disease Diseases 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 22
- 239000000835 fiber Substances 0.000 description 13
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 238000011056 performance test Methods 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 6
- 239000004519 grease Substances 0.000 description 6
- 238000001514 detection method Methods 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000219843 Pisum Species 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000018984 mastication Effects 0.000 description 3
- 238000010077 mastication Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008520 organization Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses bean-source high-moisture composite wiredrawing protein meat emulsion and a preparation method thereof, and belongs to the technical field of food processing. According to the preparation method of the bean source high-moisture composite wiredrawing protein meat emulsion, pea protein and soybean protein are compounded, the compounding ratio of the pea protein and the soybean protein is adjusted, water and pre-emulsified vegetable oil are added in the extrusion process through an extrusion technology, so that the moisture content is 67% -73%, the pre-emulsified vegetable oil content is 8% -12%, and after extrusion molding, cooling, cutting and packaging are carried out, so that the bean source high-moisture composite wiredrawing protein meat emulsion is obtained; the bean-source high-moisture composite wiredrawing protein meat emulsion has high moisture content, soft taste, rich filiform structure, soft and tender texture similar to meat emulsion, and easy chewing and swallowing, and is especially suitable for people suffering from dental diseases or enjoying soft taste.
Description
Technical Field
The invention relates to bean-source high-moisture composite wiredrawing protein meat emulsion and a preparation method thereof, belonging to the technical field of protein deep processing.
Background
Protein is one of six human body nutrients, is an indispensable nutrient and key structural component in most foods, and can effectively provide amino acids required by the growth and development of organisms and is also the basis for in vivo protein synthesis. Animal proteins have long taken an absolute predominance of the protein market. With the increasing rise of economic and scientific level, vegetable proteins are becoming increasingly important as a low-cost, low-cardiovascular and cerebrovascular disease risk, vegetarian friendly protein source.
Bean proteins are a source of high-quality plant proteins due to low price, large yield and high protein content, but most of bean products which are prepared by crude processing such as soybean milk, bean curd and the like are on the market, and the taste, flavor and nutrition characteristics of the bean proteins are often inferior to those of high-quality animal proteins.
The wiredrawing protein is a food similar to animal meat, which is prepared by adding water and extruding plant protein powder, however, related products in the market at present are mostly produced by adopting a low-moisture extrusion technology, and the products are in a puffed porous shape, are edible after a period of rehydration, have soft mouthfeel, lack toughness, have a larger gap with animal meat, and can not meet the requirements of consumers on vegetarian meat products. The spherical vegetable protein molecules in the leguminous protein can be converted into fiber shape by using a high-moisture extrusion technology, and vegetable protein meat similar to animal muscle fiber, namely high-moisture wiredrawing protein is produced; the product has smooth surface, moderate internal toughness and obvious fiber feel, improves the taste, flavor and nutrition of beans, and has larger research and development space and development potential.
However, the water content of the high-moisture wiredrawing protein produced by most of the current processes is about 50-60%, the wiredrawing protein has a taste similar to animal lean fibers and good chewiness, but has the problems of thicker fiber, harder taste and easy tooth blocking, and is not friendly to people with related diseases of teeth or people who like soft taste. Therefore, the water content in the operation process can be tried to be increased, so that the meat paste-shaped meat paste is softer and tender while a certain fiber sense is maintained, and the meat paste-shaped meat paste is easy to chew and swallow. However, when the water content of most vegetable protein raw materials is too high, the protein raw materials are in a thin paste state, and solid vegetable meat blocks cannot be formed through extrusion.
In addition, the lipid is an important component for improving the apparent quality of the extruded textured vegetable protein, the content of the lipid is about 10 percent, and the lipid mainly plays a role of a lubricant in the extrusion process, can form a lipid complex with starch and protein, and ensures that the textured vegetable protein is smoother and glossy. However, the addition amount of vegetable oil in the preparation process of the organized vegetable protein is small, and the vegetable oil belongs to an additionally added substance, and the conditions of uneven stirring and exudation of grease after long-term storage are easy to occur in the actual operation process.
Therefore, there is an urgent need to develop a wire-drawn protein meat emulsion which can be molded, has good taste and high water content, can uniformly stir lipid and organized vegetable proteins in the preparation process, and can not exude grease after long-term storage.
Disclosure of Invention
[ Technical problem ]
The invention aims to solve the problems that the fiber filaments of the high-moisture wiredrawing protein with the moisture content of 50-60% in the prior art are thicker, the mouthfeel is harder, teeth are easy to plug, the textured vegetable protein is easy to stir unevenly in the actual operation process, grease exudes after long-term storage, and the like.
Technical scheme
In order to solve the problems, the invention provides a preparation method of bean source high-moisture composite wiredrawing protein meat emulsion, which is characterized in that pea protein and soybean protein are compounded, the compounding ratio of the pea protein and the soybean protein is adjusted, and the water inflow and the oil inflow are adjusted in the extrusion process by an extrusion technology, so that the bean source high-moisture composite wiredrawing protein meat emulsion with the water content of up to 70% is prepared.
The first object of the invention is to provide a preparation method of bean-source high-moisture composite wiredrawing protein meat emulsion, which comprises the following steps:
(1) Crushing raw materials: pulverizing pea protein powder and soybean protein powder, and sieving;
(2) Premixing raw materials: uniformly mixing the pea protein powder and the soybean protein powder sieved in the step (1), filling the mixture into a sealed container, and standing and storing the mixture for a period of time to obtain pea/soybean mixed protein powder;
(3) Preparing pre-emulsified vegetable oil: dispersing the pea/soybean mixed protein powder obtained in the step (2) into deionized water, standing at 2-8 ℃ overnight, and stirring for 20-60 min to fully disperse and hydrate the mixed protein powder to obtain a protein dispersion liquid; adding vegetable oil into the protein dispersion liquid, and then adopting a high-speed shearing emulsifying machine to conduct shearing emulsifying treatment to obtain pre-emulsified vegetable oil;
(4) Setting parameters of an extruder: the temperature of a feeding area, a mixing area, a cooking area, a cooling area and a forming area are respectively regulated by using a double-screw extruder; setting feeding speed, water inlet speed, oil inlet speed and screw rotating speed; continuously adding water and pre-emulsified vegetable fat in the extrusion process, so that the water and the pre-emulsified vegetable fat are uniformly mixed with the mixed protein powder in the step (2) in a machine barrel, wherein the water mass fraction of the material at a discharge hole of an extruder is 65-73%, and the mass fraction of the pre-emulsified vegetable fat is 8-12%;
(5) Extrusion molding: extruding and molding the materials with the adjusted water content and the pre-emulsified vegetable fat content in an extruder, and cooling through a cooling die to obtain bean source high-water composite wiredrawing protein meat emulsion;
(6) Cutting and forming: collecting the bean source high-moisture composite wiredrawing protein meat emulsion at the outlet of the extruder, and trimming the bean source high-moisture composite wiredrawing protein meat emulsion into a required shape by using scissors;
(7) Packaging and preserving: and (3) filling the trimmed bean source high-moisture composite wiredrawing protein meat paste into a vacuum packaging bag, vacuumizing by a vacuum sealing machine and sealing.
In one embodiment, the mesh number of the sieving in step (1) is 80 to 100 mesh.
In one embodiment, the crude protein content of the pea protein powder in the step (1) is more than or equal to 80 percent, and the crude fat content is less than or equal to 7 percent; the crude protein content of the soybean protein powder is more than or equal to 45 percent, and the crude fat content is less than or equal to 7 percent.
In one embodiment, the mass ratio of pea protein powder to soy protein powder in step (2) is 1-1.5:1.
In one embodiment, the step (2) of uniformly mixing is to uniformly mix pea protein powder and soybean protein powder in 3-5 batches, and stirring for 3-5 min each time.
In one embodiment, the time of the standing storage in step (2) is 10 to 20 hours.
In one embodiment, the vegetable oil of step (3) is one or more of rapeseed oil, soybean oil, peanut oil.
In one embodiment, the vegetable oil content in the pre-emulsified vegetable oil in the step (3) is 400-500 g/L, and the mixed protein powder content is 80-150 g/L; the shearing rate is 7-10 multiplied by 10 3 r/min, and the shearing time is 2-5 min.
In one embodiment, the temperatures of the different zones of the twin-screw extruder of step (4) are set to: the temperature of the feeding area is 50-70 ℃, the temperature of the mixing area is 85-100 ℃, the temperature of the cooking area is 135-145 ℃, the temperature of the cooling area is 120-130 ℃, and the temperature of the molding area is 50-75 ℃.
In one embodiment, the temperatures of the different zones of the twin-screw extruder of step (4) are set to: the temperature of the feeding area is 60 ℃, the temperature of the mixing area is 90 ℃, the temperature of the cooking area is 140 ℃, the temperature of the cooling area is 130 ℃, and the temperature of the forming area is 70 ℃.
In one embodiment, the feeding rate of step (4) is set to: 150 to 200g/h, preferably 150 to 170g/h, more preferably 150g/h.
In one embodiment, the twin-screw extruder of step (4) is set at a screw speed of 150 to 250r/min, preferably 180 to 200r/min, and more preferably 180r/min.
In one embodiment, the trimming of step (6) is cutting the extruded composite wire protein into cubes of about 3.5cm in length or strips of about 10cm in length with scissors.
The second object of the invention is to provide the bean-source high-moisture composite wire-drawing protein meat emulsion prepared by the method.
The third object of the invention is to provide an application of the bean-derived high-moisture composite wiredrawing protein meat emulsion in food processing.
The fourth object of the present invention is to provide a vegetarian chicken meat emulsion, a vegetarian chicken cutlet or a vegetarian sausage comprising the bean-derived high-moisture composite wire-drawn protein meat emulsion.
The beneficial effects are that:
(1) The invention does not contain any additive, and the preparation of the high-moisture composite wiredrawing protein meat emulsion is realized by completely using peas and soybeans;
(2) The invention has no waste of protein powder in the preparation process, has high utilization rate of raw materials, almost no waste, continuous production, high process integration level and low energy consumption, and is beneficial to improving the added value of pea protein powder and soybean protein powder;
(3) The high-moisture extrusion process is adopted, the high-moisture extrusion temperature is lower than that of low-moisture extrusion, and the high-moisture extrusion product is required to pass through a cooling die (the die temperature is generally 50-70 ℃), so that the obtained product can be directly used, and the damage of nutrient components in pea protein powder and soybean protein powder is greatly reduced;
(4) The water content of the material at the discharge port of the extruder can reach 67% or more, which is far higher than the water content (50-60%) of the conventional high-water wiredrawing protein meat emulsion, the obtained bean source high-water composite wiredrawing protein meat emulsion finished product has soft and glutinous texture and easy chewing and swallowing while retaining the fiber sense, has good taste, smooth surface, uniform color, no obvious beany flavor, rich nutrition and good flavor, and is particularly suitable for people with related diseases of teeth or people who like soft taste;
(4) The product can be used as a meat substitute for chicken meat paste, hand-torn meat, vegetarian sausage and the like, has obvious fibrous structure, has a degree of organization of 1.0-1.1, fiber strength of 0.15-0.25 kg, elasticity of 0.3-0.4, hardness of 2-3 kg and mastication (multiplied by 10 3) of 1.8-2.5;
(5) The added grease is added in the form of pre-emulsified vegetable grease after pre-emulsification, so that the mouthfeel is improved, and meanwhile, the conditions of oil leakage and uneven grease addition are improved.
Drawings
FIG. 1 is a process flow diagram of the present invention;
Fig. 2 is a view showing the external appearance and the internal structure of the bean-derived high-moisture composite wire-drawn protein meat emulsion obtained in example 1 of the present invention, wherein (a) is the external appearance and (b) is the internal structure.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention. Modifications and substitutions to methods, procedures, or conditions of the present invention without departing from the spirit and nature of the invention are intended to be within the scope of the present invention. Unless otherwise indicated, all of the experimental materials, reagents, and equipment used in the examples of the present invention are commercially available, and unless otherwise indicated, the technical means used in the examples are conventional means well known to those skilled in the art.
The following specific test methods for the degree of organization, strength of fiber, elasticity, hardness, and chewiness are referred to in the literature "Comparative structural,digestion and absorption characterization of three common extruded plant proteins".
Pea protein powder was purchased from tobacco stand double tower food Co., ltd, and the basic physicochemical indexes are shown in Table 1 below
Table 1 basic physicochemical index of pea protein powder
The soybean protein powder was purchased from Anyang Tian auspicious food Co., ltd, and the basic physicochemical indexes are shown in Table 2 below
TABLE 2 basic physicochemical index of soybean protein powder
Example 1
A bean-source high-moisture composite wiredrawing protein and a preparation method thereof are provided, wherein the method comprises the following steps:
(1) Crushing raw materials: pulverizing pea protein powder and soybean protein powder into small particles, sieving with 80 mesh sieve, and weighing 1kg respectively;
(2) Premixing raw materials: mixing the weighed protein powder with pea protein powder: uniformly mixing soybean protein powder=50:50 (w/w) in 3 batches in a powder stirrer, stirring for 5min each time, and standing for 15h to obtain mixed protein powder;
(3) Preparing pre-emulsified vegetable oil: dispersing the pea/soybean mixed protein powder obtained in the step (2) into deionized water, standing at 4 ℃ overnight, stirring for 30min to enable the mixed protein powder to be fully dispersed and hydrated to obtain protein dispersion liquid, adding soybean oil into the protein dispersion liquid to enable the soybean oil content in the dispersion liquid to be 450g/L and the mixed protein powder content to be 100g/L, and then shearing and emulsifying for 3min at a rate of 8.5 multiplied by 10 3 r/min by adopting a high-speed shearing emulsifying machine to obtain pre-emulsified vegetable oil;
(4) Setting parameters of an extruder: adopting ATSZE-16 homodromous double-screw extruder, preheating after starting the double-screw extruder, wherein the preset temperature of each section of the extruder is 60 ℃ of a feeding area, 90 ℃ of a mixing area, 140 ℃ of a stewing area, 130 ℃ of a cooling area and 70 ℃ of a forming area; the rotating speed of the screw is adjusted to 180r/min, and the feeding speed is 150g/h; continuously adding water and pre-emulsified vegetable fat in the extrusion process, so that the water and the pre-emulsified vegetable fat are uniformly mixed with the mixed protein powder in the step (2) in a machine barrel, wherein the water mass fraction of the material at a discharge hole of an extruder is 70%, and the mass fraction of the pre-emulsified vegetable fat is 10%;
(5) Extrusion molding: extruding the materials with the adjusted moisture and pre-emulsified vegetable fat content in an extruder for molding, and cooling through a cooling die with the length of about 40cm, the width of about 3.5cm and the height of about 0.5cm to obtain bean source high-moisture composite wiredrawing protein meat emulsion;
(6) Cutting: cutting the extruded composite wire drawing protein into cubes of about 3.5cm in length or strips of about 10cm in length with scissors at the outlet of the extruder;
(7) And (3) packaging: packaging bean-source high-moisture composite wiredrawing protein meat paste into a vacuum packaging bag, vacuum sealing with a vacuum sealing machine, naturally cooling, and freezing at-20deg.C.
The performance test results are shown in Table 3 below:
TABLE 3 Performance test results for example 1
The appearance state and the internal structure of the bean-derived high-moisture composite wiredrawing protein minced meat obtained in the embodiment 1 are respectively shown in fig. 2a and 2b, the surface is smooth, the color and luster are uniform, the juice is full, the taste is good, and the fiber structure similar to the fiber structure of the animal meat is obvious.
Example 2
The specific operation steps are the same as in example 1, and only the differences are that: in the step (2), the weighed protein powder is mixed uniformly in batches according to the proportion of pea protein powder to soybean protein powder=55:45 (w/w).
The detection results of the bean source high-moisture composite wiredrawing protein prepared in the embodiment are shown in the following table 4:
TABLE 4 Performance test results for example 2
Example 3
The specific operation steps are the same as in example 1, and only the differences are that: in the step (4), the moisture of the material is adjusted to make the final moisture mass fraction of the material be 67%.
The detection results of the bean source high-moisture composite wiredrawing protein prepared in the embodiment are shown in the following table 5:
TABLE 5 Performance test results for example 3
Comparative example 1
The specific operation procedure is the same as in example 1, except that: and (3) directly adding soybean oil in the step (4) without a step (3), wherein the soybean oil content in the final product is 5%.
The detection results of the bean-source high-moisture composite wiredrawing protein meat emulsion prepared in the comparative example are shown in the following table 6:
TABLE 6 results of Performance test of comparative example 1
The composite wiredrawing protein meat emulsion prepared in the comparative example 1 has obvious oil leakage condition after freezing storage and thawing.
Comparative example 2
The specific operation steps are the same as in example 1, and only the differences are that: in the step (2), the weighed protein powder is mixed in batches according to the proportion of pea protein powder to soybean protein powder=45:55.
The detection results of the bean-source high-moisture composite wiredrawing protein meat emulsion prepared in the comparative example are shown in the following table 7:
Table 7 results of Performance test of comparative example 2
The fiber yarn strength and the mastication degree of the composite fiber yarn prepared in comparative example 2 were insufficient, and the mastication feeling similar to that of the animal meat emulsion could not be provided.
Comparative example 3
The specific operation steps are the same as in example 1, and only the differences are that: in the step (4), the moisture of the material is adjusted to enable the final moisture mass fraction of the material to be 75%.
The detection results of the bean-source high-moisture composite wiredrawing protein meat emulsion prepared in the comparative example are shown in the following table 8:
Table 8 results of Performance test of comparative example 3
The composite wire-drawn protein meat emulsion prepared in comparative example 3 had too high a moisture content and could be shaped only marginally and deformed after a slight touch.
Comparative example 4
The specific operation steps are the same as in example 1, and only the differences are that: in the step (1), soybean protein powder is completely used as a raw material, and is crushed into small particles and sieved by a 80-mesh sieve;
results of this comparative example: the soybean protein feed liquid is in a slurry state at the water content, and cannot be molded.
Comparative example 5
The specific operation steps are the same as in example 1, and only the differences are that: in the step (1), pea protein powder is completely used as a raw material, and is crushed into small particles and sieved by a 80-mesh sieve;
results of this comparative example: in actual operation, the extruder is blocked and cannot be produced.
Comparative example 6
The specific operation steps are the same as in example 1, and only the differences are that: the organization treatment adopts a FMHE-32 double-screw extruder with larger yield, and in the step (4), the parameters of the extruder are set as follows: the temperature of the feeding area is 50 ℃, the temperature of the mixing area is 80 ℃, the temperature of the stewing area is 150 ℃, the temperature of the cooling area is 150 ℃, and the temperature of the forming area is 70 ℃; the rotating speed of the screw is regulated to 300r/min, and the feeding speed is regulated to 5kg/h; continuously adding water and pre-emulsified vegetable fat in the extrusion process, so that the water, the pre-emulsified vegetable fat and the materials are uniformly mixed in a machine barrel, wherein the water mass fraction of the materials at a discharge port of an extruder is 70%, and the mass fraction of the pre-emulsified vegetable fat is 10%;
Results of this comparative example: the feed liquid is in a slurry form at the water content, and cannot be molded.
The comparative results of the bean-derived high-moisture composite drawn protein meat emulsion prepared in examples 1 to 3 and comparative examples 1 to 6 are shown in Table 9:
Table 9 results of comparison of the bean-derived high-moisture composite drawn protein meat emulsion prepared in examples 1 to 3 and comparative examples 1 to 6
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the composite wiredrawing protein meat emulsion is characterized by comprising the following steps of:
(1) Crushing raw materials: pulverizing pea protein powder and soybean protein powder, and sieving with 80-100 mesh sieve;
(2) Premixing raw materials: uniformly mixing the pea protein powder and the soybean protein powder screened in the step (1), wherein the mass ratio of the pea protein powder to the soybean protein powder is 1-1.5:1, filling the mixture into a sealed container, and standing and storing the sealed container to obtain pea/soybean mixed protein powder;
(3) Preparing pre-emulsified vegetable oil: dispersing the pea/soybean mixed protein powder obtained in the step (2) into deionized water, standing at 2-8 ℃ overnight, and stirring for 20-60 min to fully disperse and hydrate the pea/soybean mixed protein powder to obtain protein dispersion; adding vegetable oil into the protein dispersion liquid, and then adopting a high-speed shearing emulsifying machine to conduct shearing emulsifying treatment to obtain pre-emulsified vegetable oil;
(4) Setting parameters of an extruder: the temperature of a feeding area, a mixing area, a cooking area, a cooling area and a forming area are respectively regulated by using a double-screw extruder; setting feeding speed, water inlet speed, oil inlet speed and screw rotating speed; adding water and pre-emulsified vegetable fat in the extrusion process, so that the water and the pre-emulsified vegetable fat are uniformly mixed with the mixed protein powder in the step (2) in a machine barrel, wherein the water mass fraction of the material at a discharge hole of an extruder is 65-73%, and the mass fraction of the pre-emulsified vegetable fat is 8-12%;
(5) Extrusion molding: extruding and molding the materials with the water content and the pre-emulsified vegetable fat content adjusted in the step (4), and cooling through a cooling die to obtain bean source high-water composite wiredrawing protein meat emulsion;
(6) Cutting and forming: collecting the bean source high-moisture composite wiredrawing protein meat emulsion at the outlet of the extruder, and trimming the bean source high-moisture composite wiredrawing protein meat emulsion into a required shape by using scissors;
(7) Packaging and preserving: and (3) filling the trimmed bean source high-moisture composite wiredrawing protein meat paste into a vacuum packaging bag, vacuumizing by a vacuum sealing machine and sealing.
2. The method for preparing a composite wire-drawing protein meat emulsion of claim 1, wherein the vegetable oil in step (3) is one or more of rapeseed oil, soybean oil and peanut oil.
3. The method for preparing composite wire-drawing protein meat emulsion according to claim 1, wherein the vegetable oil content in the pre-emulsified vegetable oil in the step (3) is 400-500 g/L, and the mixed protein powder content is 80-150 g/L; the shearing rate is 7-10 multiplied by 10 3 r/min, and the shearing time is 2-5 min.
4. The method for preparing a composite wire-drawing protein meat emulsion according to claim 1, wherein the temperatures of different areas of the twin-screw extruder in the step (4) are respectively set as follows: the temperature of the feeding area is 50-70 ℃, the temperature of the mixing area is 85-100 ℃, the temperature of the cooking area is 135-145 ℃, the temperature of the cooling area is 120-130 ℃, and the temperature of the molding area is 50-75 ℃.
5. The method of preparing a composite wire-drawn protein meat emulsion of claim 1 wherein the feed rate of step (4) is set to: 150 to 200g/h, preferably 150 to 170g/h, more preferably 150g/h.
6. The method for producing a composite wire-drawn protein meat emulsion according to claim 1, wherein the screw speed of the twin-screw extruder in the step (4) is set to 150 to 250r/min, preferably 180 to 200r/min, and more preferably 180r/min.
7. The method for producing a composite wire-drawn protein meat emulsion of claim 1, wherein the standing storage time in the step (2) is 10 to 20 hours.
8. A composite wire-drawn protein meat emulsion prepared by the method of any one of claims 1-7.
9. Use of the composite wire-drawn protein meat emulsion of claim 8 in food processing.
10. A vegetarian chicken meat emulsion, a vegetarian chicken cutlet, or a vegetarian meat sausage comprising the composite wire-drawn protein meat emulsion of claim 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410355816.XA CN118044566A (en) | 2024-03-27 | 2024-03-27 | Bean-source high-moisture composite wiredrawing protein meat emulsion and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410355816.XA CN118044566A (en) | 2024-03-27 | 2024-03-27 | Bean-source high-moisture composite wiredrawing protein meat emulsion and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118044566A true CN118044566A (en) | 2024-05-17 |
Family
ID=91050438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410355816.XA Pending CN118044566A (en) | 2024-03-27 | 2024-03-27 | Bean-source high-moisture composite wiredrawing protein meat emulsion and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118044566A (en) |
-
2024
- 2024-03-27 CN CN202410355816.XA patent/CN118044566A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11477998B2 (en) | Structured protein compositions | |
| CN107259066B (en) | A kind of TG enzymes improvement high-moisture peanut wire-drawing protein quality method | |
| CN101366479B (en) | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method | |
| CN1854153B (en) | Method for producing tissue vegetable protein | |
| CN101347176B (en) | Method for preparing original raw peanut oil as well as tissue protein at low temperature | |
| CN102178174A (en) | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process | |
| CN109170591A (en) | A kind of high-resistance starch nutrition instant rice and preparation method thereof | |
| US20180360085A1 (en) | High-moisture texturized peanut protein and a preparation method thereof | |
| CN107251986B (en) | A kind of polysaccharide improvement high-moisture peanut wire-drawing protein quality method | |
| CN113632874A (en) | High-moisture instant microalgae plant meat and preparation method thereof | |
| CN111955596A (en) | Production method for preparing high-moisture low-allergen plant meat by rice protein | |
| JPS58121759A (en) | Preparation of meat-like food | |
| JPH0430765A (en) | Granular fibrous food, its production and production of nutrient enriched bread | |
| CN118044566A (en) | Bean-source high-moisture composite wiredrawing protein meat emulsion and preparation method thereof | |
| CN110150587A (en) | A kind of instant dietary fiber and fish item and preparation method thereof | |
| CN106071837A (en) | Low sugar regeneration rice production technology and products thereof | |
| JPH0155863B2 (en) | ||
| CN113995048B (en) | Plant-based meat product and food product made therefrom | |
| US4880659A (en) | Processing tofu or dough for processed tofu to result in meat-like texture | |
| KR910005270B1 (en) | Process and apparatus for making artificial meat from rice and soybean | |
| CN1151731C (en) | Bean dreg strips bean curd and production technology thereof | |
| CN113180144A (en) | Simulated meat block complete pet food and preparation method thereof | |
| JP2018075028A (en) | Dried meat-like foods | |
| KR20000058360A (en) | A sea bird superintend fish paste fubrication method | |
| KR101702715B1 (en) | Method of manufacturing sweet potatoes noodle and the resulting sweet potatoes noodle |
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 |