CN111838398B - Plant protein meat preforming process and plant protein meat product - Google Patents
Plant protein meat preforming process and plant protein meat product Download PDFInfo
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- CN111838398B CN111838398B CN202010676338.4A CN202010676338A CN111838398B CN 111838398 B CN111838398 B CN 111838398B CN 202010676338 A CN202010676338 A CN 202010676338A CN 111838398 B CN111838398 B CN 111838398B
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- A—HUMAN NECESSITIES
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- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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Abstract
The invention discloses a plant protein meat preforming process and a plant protein meat product, which comprises the steps of adding plant structured protein into water for soaking to obtain rehydrated plant structured protein; soaking the rehydrated plant structured protein in distilled water for washing until the washed water has no color, and dehydrating to obtain washed and dehydrated plant structured protein; removing shreds of the washed and dehydrated plant structured protein, chopping, adding alkaline water, konjac gum, starch, salt, monosodium glutamate, yeast extract and soy sauce, stirring, adding the prepared acid slow-release emulsion, and mixing; and adding essence to adjust the meat flavor, uniformly stirring, and heating and forming by steam to obtain the plant protein meat. The preforming process of the vegetable protein meat solves the problem of alkali taste caused by alkali dissolution of konjac gum and the problem of peculiar smell of vegetable protein, and the finally prepared finished product is close to the taste of real meat and has good flavor.
Description
Technical Field
The invention belongs to the field of preparation of plant protein meat, and particularly relates to a plant protein meat preforming process and a plant protein meat product.
Background
The plant protein meat, also called simulated meat and artificial meat, is different from traditional 'simulated' vegetarian meat, is an 'image version' of animal meat, and the simulation of meat structure, flavor, taste and the like is infinitely close to real meat. The plant protein meat has wide development prospect, is a large scheme for solving the human survival problem from the environmental point of view, can ensure the continuous and stable meat output in the future and meet the nutritional requirements of human survival. From the aspect of health, the plant protein meat can reduce the health risks brought by high fat and high cholesterol.
The konjac gum has the characteristics of thickening property, water absorption property and gel property, and can be used in various vegetarian products. After the glucomannan in the konjac glucomannan is gelatinized, the viscosity changes along with the temperature change, and the konjac glucomannan can become a heat irreversible gel only under an alkaline condition, so that the konjac glucomannan is applied to vegetable protein meat, however, the flavor of food is greatly influenced by the accompanying alkaline taste.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a vegetable protein meat preforming process.
In order to solve the technical problems, the invention provides the following technical scheme: a preforming process of plant protein meat comprises soaking plant structural protein in water to obtain rehydrated plant structural protein; soaking the rehydrated plant structured protein in distilled water for washing until the washed water has no color, and dehydrating by a dehydrator to obtain dehydrated plant structured protein; removing shreds of the dehydrated plant structured protein, chopping, adding alkaline water, konjac glucomannan, starch, salt, monosodium glutamate, yeast extract and soy sauce, stirring uniformly, adding the prepared acid slow-release emulsion, mixing uniformly, and heating and molding by steam to obtain the plant protein meat; the dehydrated plant structured protein comprises, by mass, 90-100 parts of dehydrated plant structured protein, 1-5 parts of alkaline water, 1-10 parts of konjac glucomannan, 0.1-5 parts of starch, 1-5 parts of salt, 1-5 parts of monosodium glutamate, 0.1-1 part of yeast extract, 1-5 parts of soy sauce, 0.001-0.05 part of essence and 1-10 parts of acid slow-release emulsion.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: the vegetable protein is protein after extrusion and puffing treatment, and comprises one of tissue protein and wiredrawing structural protein, and the plant source comprises one of soybean, pea, peanut and wheat; the essence comprises pork essence.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: the plant structural protein is added into water for soaking, namely the plant structural protein is immersed into the water and is subjected to water bath at the temperature of 20-40 ℃ until no hard core exists.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: the water absorption capacity of the washed and dehydrated plant structured protein is 2-3 times of the dry weight.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: and (3) removing the filaments of the dehydrated plant structured protein, and chopping, wherein the chopped and mixed plant structured protein is a fragment with the length of 0.5cm and the width of 0.1-0.5 cm.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: the alkaline water is one or two of sodium carbonate and sodium bicarbonate, wherein the mass concentration of the alkaline in the alkaline water is 0.1-0.5%.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: the preparation method of the acid sustained-release emulsion comprises the following steps: dissolving a mixture of agar and sodium alginate in distilled water to obtain an aqueous solution of agar and sodium alginate, mixing acid and oil to obtain an acid-oil mixture, adding the mixture into the aqueous solution of agar and sodium alginate, and stirring to obtain an acid sustained-release emulsion; wherein the acid is one or two of citric acid and lactic acid, and the oil is palm oil; acid in the acid sustained-release emulsion: mixture of agar and sodium alginate: water: the volume ratio of the grease is 1-2: 1-2: 40-42: 58-60.
As a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: in the mixture composed of the agar and the sodium alginate, the mass ratio of the agar to the sodium alginate is 1: 1.
as a preferable embodiment of the pre-forming process of the vegetable protein meat of the present invention, wherein: and heating and forming by using the steam to obtain the vegetable protein meat, wherein the steam heating temperature is 80-120 ℃, and the time is 30-120 min.
It is yet another object of the present invention to overcome the deficiencies of the prior art by providing a vegetable protein meat product prepared by a vegetable protein meat preforming process comprising: the dehydrated plant structured protein comprises, by mass, 90-100 parts of dehydrated plant structured protein, 1-5 parts of alkaline water, 1-10 parts of konjac glucomannan, 0.1-5 parts of starch, 1-5 parts of salt, 1-5 parts of monosodium glutamate, 0.1-1 part of yeast extract, 1-5 parts of soy sauce and 0.001-0.05 part of essence.
The invention has the beneficial effects that:
the preforming process of the vegetable protein meat solves the problem of alkali taste caused by alkali dissolution of konjac gum and the problem of peculiar smell of vegetable protein, and the finally prepared finished product is close to the taste of real meat, has good flavor and meets the health requirements of people on low fat and low cholesterol.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a gas chromatography-mass spectrum of a vegetable protein meat obtained by the preforming process in example 4 of the present invention.
FIG. 2 is a gas chromatography-mass spectrum of the vegetable protein meat obtained by the preforming process in example 3 of the present invention.
FIG. 3 is a gas chromatography-mass spectrum of the vegetable protein meat obtained by the preforming process in example 1 of the present invention.
Fig. 4 is a profile of the flavor of the pork flavor of the present invention in water and the vegetable protein meat prepared in example 1, respectively.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The protein content of the soybean drawing protein is 80%, and the soybean drawing protein is generally sold in the market; other raw materials, which are not specifically described, are all commercially available.
Example 1
The embodiment provides a preforming process of plant protein meat, which comprises the following specific processing steps:
(1) rehydrating, soaking the soybean fiber drawing protein in water bath at 40 deg.C until no hard core exists;
(2) washing and dehydrating, repeatedly washing the rehydrated soybean wiredrawing protein until the washed water is basically colorless, putting the rehydrated soybean wiredrawing protein into a dehydrator for dehydrating after washing, and repeating the steps for three times until the weight of the protein is basically constant;
(3) removing the filaments, chopping and mixing, putting the dehydrated soybean wire-drawing protein into a filament removing machine (Bolang FP3010) for removing the filaments, and cutting the removed filaments into segments with the length of 0.5cm and the width of 0.1-0.5 cm by using a chopper mixer;
(4) dissolving a mixture of agar and sodium alginate (the mass ratio of the agar to the sodium alginate is 1: 1) in distilled water to obtain an agar sodium alginate aqueous solution, mixing citric acid and palm oil to obtain an acid oil mixture, adding the mixture into the agar sodium alginate aqueous solution, and stirring to obtain an acid sustained-release emulsion; wherein the volume ratio of the mixture consisting of citric acid, agar and sodium alginate, water and palm oil in the acid sustained-release emulsion is 1: 1: 40: 58;
(5) putting the soybean wire-drawing protein prepared in the step (3) into a food processor, stirring and mixing uniformly at a low speed, adding the uniformly mixed konjac gum and starch while stirring, then adding a sodium carbonate solution with the mass concentration of 0.1%, simultaneously adding edible salt, monosodium glutamate, a yeast extract and soy sauce, mixing uniformly, then adding the acid slow-release emulsion prepared in the step (4), mixing uniformly, adding pork essence, and stirring uniformly; putting the stirred meat paste into a mould to compact, wrapping with a preservative film, putting into an oven, and steaming at 100 ℃ for 60min to form to obtain vegetable protein meat; the raw materials comprise, by mass, 100 parts of dehydrated plant structured protein, 3 parts of sodium carbonate solution, 5 parts of konjac glucomannan, 3 parts of starch, 3 parts of edible salt, 3 parts of monosodium glutamate, 0.6 part of yeast extract, 3 parts of soy sauce, 0.01 part of pork essence and 5 parts of acid sustained-release emulsion.
Example 2 (comparative example 1, no washing)
The embodiment provides a preforming process of plant protein meat, which comprises the following specific processing steps:
the embodiment provides a preforming process of plant protein meat, which comprises the following specific processing steps:
(1) rehydrating, soaking the soybean fiber drawing protein in water bath at 40 deg.C until no hard core exists;
(2) dehydrating, and directly dehydrating the rehydrated soybean drawing protein until the weight of the protein is basically constant;
(3) removing the filaments, chopping and mixing, putting the dehydrated soybean wire-drawing protein into a filament removing machine (Bolang FP3010) for removing the filaments, and cutting the removed filaments into segments with the length of 0.5cm and the width of 0.1-0.5 cm by using a chopper mixer;
(4) dissolving a mixture of agar and sodium alginate (the mass ratio of the agar to the sodium alginate is 1: 1) in distilled water to obtain an agar sodium alginate aqueous solution, mixing citric acid and palm oil to obtain an acid oil mixture, adding the mixture into the agar sodium alginate aqueous solution, and stirring to obtain an acid sustained-release emulsion; wherein the volume ratio of the mixture consisting of citric acid, agar and sodium alginate, water and palm oil in the acid sustained-release emulsion is 1: 1: 40: 58;
(5) putting the soybean wire-drawing protein prepared in the step (3) into a food processor, stirring and mixing uniformly at a low speed, adding the uniformly mixed konjac gum and starch while stirring, then adding a sodium carbonate solution with the mass concentration of 0.1%, simultaneously adding edible salt, monosodium glutamate, a yeast extract and soy sauce, mixing uniformly, then adding the acid slow-release emulsion prepared in the step (4), mixing uniformly, adding pork essence, and stirring uniformly; putting the stirred meat paste into a mould to compact, wrapping with a preservative film, putting into an oven, and steaming at 100 ℃ for 60min to form to obtain vegetable protein meat; the raw materials comprise, by mass, 100 parts of dehydrated plant structured protein, 3 parts of sodium carbonate solution, 5 parts of konjac glucomannan, 3 parts of starch, 3 parts of edible salt, 3 parts of monosodium glutamate, 0.6 part of yeast extract, 3 parts of soy sauce, 0.01 part of pork essence and 5 parts of acid sustained-release emulsion.
Example 3 (comparative example 2, no extended release liquid)
The embodiment provides a preforming process of plant protein meat, which comprises the following specific processing steps:
(1) rehydrating, soaking the soybean fiber drawing protein in water bath at 40 deg.C until no hard core exists;
(2) washing and dehydrating, repeatedly washing the rehydrated soybean wiredrawing protein until the washed water is basically colorless, putting the rehydrated soybean wiredrawing protein into a dehydrator for dehydrating after washing, and repeating the steps for three times until the weight of the protein is basically constant;
(3) removing the filaments, chopping and mixing, putting the dehydrated soybean wire-drawing protein into a filament removing machine (Bolang FP3010) for removing the filaments, and cutting the removed filaments into segments with the length of 0.5cm and the width of 0.1-0.5 cm by using a chopper mixer;
(4) putting the soybean wire-drawing protein prepared in the step (3) into a food processor, stirring and mixing uniformly at a low speed, adding the uniformly mixed konjac gum and starch while stirring, then adding a sodium carbonate solution with the mass concentration of 0.1%, simultaneously adding edible salt, monosodium glutamate, a yeast extract and soy sauce, mixing uniformly, adding pork essence, and stirring uniformly; putting the stirred meat paste into a mould to compact, wrapping with a preservative film, putting into an oven, and steaming at 100 ℃ for 60min to form to obtain vegetable protein meat; the raw materials comprise, by mass, 100 parts of dehydrated plant structured protein, 3 parts of sodium carbonate solution, 5 parts of konjac glucomannan, 3 parts of starch, 3 parts of edible salt, 3 parts of monosodium glutamate, 0.6 part of yeast extract, 3 parts of soy sauce and 0.01 part of pork essence.
Example 4 (comparative example 3, no washing, no extended release liquid)
The embodiment provides a preforming process of plant protein meat, which comprises the following specific processing steps:
(1) rehydrating, soaking the soybean fiber drawing protein in water bath at 40 deg.C until no hard core exists;
(2) dehydrating, and directly dehydrating the rehydrated soybean drawing protein until the weight of the protein is basically constant;
(3) removing the filaments, chopping and mixing, putting the dehydrated soybean wire-drawing protein into a filament removing machine (Bolang FP3010) for removing the filaments, and cutting the removed filaments into segments with the length of 0.5cm and the width of 0.1-0.5 cm by using a chopper mixer;
(4) putting the soybean wire-drawing protein prepared in the step (3) into a food processor, stirring and mixing uniformly at a low speed, adding the uniformly mixed konjac gum and starch while stirring, then adding a sodium carbonate solution with the mass concentration of 0.1%, simultaneously adding edible salt, monosodium glutamate, a yeast extract and soy sauce, mixing uniformly, adding pork essence, and stirring uniformly; putting the stirred meat paste into a mould to compact, wrapping with a preservative film, putting into an oven, and steaming at 100 ℃ for 60min to form to obtain vegetable protein meat; the raw materials comprise, by mass, 100 parts of dehydrated plant structured protein, 3 parts of sodium carbonate solution, 5 parts of konjac glucomannan, 3 parts of starch, 3 parts of edible salt, 3 parts of monosodium glutamate, 0.6 part of yeast extract, 3 parts of soy sauce and 0.01 part of pork essence.
The sensory quality evaluation indexes of the vegetable protein meat are shown in table 1.
TABLE 1
The sensory evaluation results of the vegetable protein meat prepared in the embodiments 1-4 of the invention are shown in Table 2.
TABLE 2
As can be seen from table 2, compared to the vegetable protein meat prepared by washing in the pre-forming process and adding the acid-controlled release emulsion, the vegetable protein meat obtained without washing in the pre-treatment has larger beany flavor and deteriorated odor, while the vegetable protein meat without adding the acid-controlled release emulsion has prominent alkali flavor and is not acceptable to the examiners.
Example 5
The flavor analysis of the vegetable protein meat, the gas chromatography-mass spectrometry analysis process: the sample is not split, the temperature of the furnace box is increased to 180 ℃ from 60 ℃ at the speed of 10 ℃/min, the carrier gas is helium, and the flow rate is 0.8 mL/min. Mass spectrum conditions: the ionization mode is EI, the electron energy is 70eV, the ion source temperature is 200 ℃, and the interface temperature is 250 ℃. The full scanning mode is adopted, and the range is 50.0-500.0 m/z.
The hexanal is the most main beany flavor substance, and the invention judges the weakening degree of the beany flavor of the vegetable protein meat processed in the early stage such as washing and acid-adding slow-release liquid according to the hexanal content. The flavors of the protein meat (vegetable protein meat without pork flavor) prepared in the examples 4, 3 and 1 of the present invention are shown in fig. 1, 2 and 3. As can be seen from fig. 1, 2 and 3, the strength of the undesirable off-flavor such as hexanal (retention time of 7.392min) is significantly reduced in the washed and acid-added slow-release liquid-added vegetable protein meat sample compared with the unwashed and acid-added slow-release liquid-added vegetable protein meat sample, which indicates that the off-flavor of the structured protein itself (e.g., beany flavor in soy protein) and the alkali flavor problem caused by konjac gum can be effectively reduced in the vegetable protein meat prepared by the washing and acid-added slow-release liquid in the pre-forming process. Meanwhile, the pork essence is added into the pork essence, so that the flavor of the pork essence is prominent, and the overall profile is closer to the real flavor of the pork essence, as shown in fig. 4.
On the basis of the embodiment 1, (1) no washing and no acid slow-release solution is added; (2) washing without adding acid sustained-release solution; (3) washing, adding acid delayed release solution, and making into protein meat (vegetable protein meat without pork essence), as shown in Table 3.
TABLE 3
As can be seen from table 3, compared with the vegetable protein meat samples without washing and acid-added slow-release solution, the content of the vegetable protein meat aldehyde compounds subjected to washing treatment is reduced, especially the content of hexanal, which is a typical beany flavor substance, is remarkably reduced, and the esters, ketones, alcohols and acids are increased to a certain extent. Through washing and treatment of the acid-added slow-release solution, the content of ester and alcohol compounds is increased more than that of the plant protein meat subjected to washing treatment only, but the content of aldehyde compounds is obviously reduced. Generally speaking, the contents of ketone, alkane, acid and furan compounds have no significant difference along with the pretreatment processes of washing and adding acid slow-release solution, but the influence rule on esters, aldehydes and alcohols is obvious. The content of beany flavor substances, particularly hexanal, in the vegetable protein meat which is washed and treated by the acid slow-release solution is reduced, and the content of aromatic substances such as esters and alcohols is obviously increased.
Example 6
On the basis of example 1, the influence of the volume ratio of acid, agar/sodium alginate, water and oil on the sensory quality of the vegetable protein meat is controlled (pork essence is not added), other conditions are the same as example 1, and the test conditions and results are shown in table 4.
TABLE 4
As can be seen from table 4, the acid: agar/sodium alginate: water: grease 1: 1: 40: at 58, the sensory score was highest, with less acid added, there was a clear alkaline taste, while the excess taste was worsened, at which time the hexanal content was lowest. When the addition amount of the agar/sodium alginate is less, a film layer can not be formed to wrap the acidic substance, so that the acidic substance flows out too early, and the alkaline substance is neutralized, so that the strength of gel formed by the konjac gum is weak, the texture of the vegetable protein meat is poor, the total taste score is low, when the addition amount of the agar/sodium alginate is more, the viscosity of the system is increased, and the taste of the finally obtained vegetable protein meat is sticky. The oil has special fragrance, and more or less oil can have adverse effect on the appearance, smell, taste, mouthfeel and the like of the final vegetable protein meat.
Thus, the present invention prefers acids: agar/sodium alginate: water: grease 1: 1: 40: 58, the prepared acid slow-release emulsion effectively achieves the purpose of neutralizing alkali, and the prepared vegetable protein meat achieves the best taste. When out of the scope of the present invention, the flavor substances therein are not good.
In conclusion, the preforming process of the vegetable protein meat provided by the invention solves the problem of alkali taste caused by alkali dissolution of konjac gum and the problem of peculiar smell of vegetable protein, so that the finally prepared vegetable protein meat is close to the taste of real meat, has good flavor and meets the health requirements of people on low fat and low cholesterol. The invention solves the problem of alkali taste caused by alkali dissolution of konjac gum by means of slowly releasing acid, utilizes a film layer formed by hydrophilic colloid to wrap an acid substance, and the mixture is thermally disintegrated in the heating process of the plant protein meat, thereby releasing the acid substance and achieving the aim of neutralizing alkali.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (9)
1. A preforming process of plant protein meat is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
soaking the plant structural protein in water to obtain rehydrated plant structural protein;
soaking the rehydrated plant structured protein in distilled water for washing until the washed water has no color, and dehydrating by a dehydrator to obtain dehydrated plant structured protein;
removing shreds of the dehydrated plant structured protein, chopping, adding alkaline water, konjac glucomannan, starch, salt, monosodium glutamate, yeast extract and soy sauce, stirring uniformly, adding the prepared acid slow-release emulsion, mixing uniformly, adding essence, stirring uniformly, and heating and molding by steam to obtain the plant protein meat;
the vegetable structured protein seasoning is prepared from, by mass, 90-100 parts of dehydrated vegetable structured protein, 1-5 parts of alkaline water, 1-10 parts of konjac glucomannan, 0.1-5 parts of starch, 1-5 parts of salt, 1-5 parts of monosodium glutamate, 0.1-1 part of yeast extract, 1-5 parts of soy sauce, 0.001-0.05 part of essence and 1-10 parts of acid slow-release emulsion;
the preparation method of the acid sustained-release emulsion comprises the steps of dissolving a mixture consisting of agar and sodium alginate in distilled water to obtain an agar and sodium alginate aqueous solution, mixing acid and grease to obtain an acid grease mixture, adding the acid grease mixture into the agar and sodium alginate aqueous solution, and stirring to obtain the acid sustained-release emulsion; wherein the acid is one or two of citric acid and lactic acid, and the oil is palm oil; acid in the acid sustained-release emulsion: mixture of agar and sodium alginate: water: the volume ratio of the grease is 1-2: 1-2: 40-42: 58-60.
2. A process for preforming a vegetable protein meat according to claim 1, wherein: the plant structured protein is protein after extrusion and expansion treatment, and comprises one of tissue protein and wiredrawing structured protein, and the plant source comprises one of soybean, pea, peanut and wheat; the essence comprises pork essence.
3. A process for preforming a vegetable protein meat according to claim 1, wherein: the plant structural protein is added into water for soaking, namely the plant structural protein is immersed into the water and is subjected to water bath at the temperature of 20-40 ℃ until no hard core exists.
4. A process for preforming a vegetable protein meat according to claim 1, wherein: the water absorption capacity of the washed and dehydrated plant structured protein is 2-3 times of the dry weight.
5. A process for preforming a vegetable protein meat according to claim 1, wherein: and (3) removing the filaments of the dehydrated plant structured protein, and chopping, wherein the chopped and mixed plant structured protein is a fragment with the length of 0.5cm and the width of 0.1-0.5 cm.
6. A process for preforming a vegetable protein meat according to claim 1, wherein: the alkaline water is one or two of sodium carbonate and sodium bicarbonate, wherein the mass concentration of the alkaline in the alkaline water is 0.1-0.5%.
7. A process for preforming a vegetable protein meat according to claim 1, wherein: in the mixture composed of the agar and the sodium alginate, the mass ratio of the agar to the sodium alginate is 1: 1.
8. a process for preforming a vegetable protein meat according to claim 1, wherein: and heating and forming by using the steam to obtain the vegetable protein meat, wherein the steam heating temperature is 80-120 ℃, and the time is 30-120 min.
9. A plant protein meat product prepared by a pre-forming process of the plant protein meat according to any one of claims 1 to 8, wherein the dehydrated plant structured protein comprises 90 to 100 parts by mass of raw materials, 1 to 5 parts by mass of alkaline water, 1 to 10 parts by mass of konjac glucomannan, 0.1 to 5 parts by mass of starch, 1 to 5 parts by mass of salt, 1 to 5 parts by mass of monosodium glutamate, 0.1 to 1 part by mass of yeast extract, 1 to 5 parts by mass of soy sauce, 0.001 to 0.05 part by mass of essence and 1 to 10 parts by mass of acid slow-release emulsion.
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