Soy protein vegetarian sausage and preparation method thereof

A technology of soybean protein isolate and protein protein, which is applied in the processing and application of soybean protein isolate, roasted sausage and preparation of soybean protein protein, and can solve the problems of poor taste, high processed finished products that are difficult to promote, and additives that are not easy to solidify, etc. Coagulation problem of vegetarian intestinal protein, effect of good nutritional properties

Active Publication Date: 2018-11-02
山东禹王生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of poor taste of vegetarian sausage products in the prior art, few additives are not easy to solidify, and processed products are high and difficult to promote, the present invention provides a simple preparation method, which is easy to popularize and produce, and can achieve the effect of solidification with a small amount of additives , Soybean protein vegetarian sausage that can have both product texture and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Raw materials: 12 parts of soybean protein isolate, 10 parts of tissue protein, 8 parts of vegetable oil, 7 parts of starch, 1.4 parts of salt, 2.2 parts of sugar, 0.1 part of monosodium glutamate, 0.1 part of spice, 0.1 part of vegetarian roasted oily essence, vegetarian roasted paste 0.2 parts of essence, 0.1 parts of potassium sorbate, 0.1 parts of TG enzyme, and 0.01 parts of Monascus Red.

[0036] The production method of soybean protein table-top vegetarian sausage comprises the following steps:

[0037] 1. Histoprotein treatment: Soak the histoprotein in clean water at room temperature for 2 hours, fully absorb water, dehydrate and drain.

[0038] 2. Hydration: Add soybean protein isolate to the chopping machine, pre-mix at 1200r / min at low speed for 30s, and chop at 3000r / min at high speed for 2min.

[0039] 3. Emulsification: Add vegetable oil and oily essence to the chopping machine, chop and mix at a high speed of 3000r / min for 1min, and obtain protein emuls...

Embodiment 2

[0046] Raw materials: 12 parts of soybean protein isolate, 8 parts of tissue protein, 8 parts of vegetable oil, 5 parts of starch, 1.4 parts of salt, 2.2 parts of sugar, 0.1 part of monosodium glutamate, 0.1 part of spice, 0.1 part of vegetarian roasted essential oil, 0.2 part of paste, Potassium sorbate 0.1 part, TG enzyme 0.1 part, Monascus red 0.01 part. Method is with embodiment 1.

Embodiment 3

[0048] Raw materials: 15 parts of soybean protein isolate, 10 parts of tissue protein, 10 parts of vegetable oil, 8 parts of starch, 1.2 parts of salt, 2.5 parts of sugar, 0.15 parts of monosodium glutamate, 0.2 parts of spices, 0.50 parts of Sutai roasted essence, 0.1 parts of potassium sorbate, 0.1 part of TG enzyme, 0.01 part of Monascus Red.

[0049] The production method comprises the following steps:

[0050] 1. Histoprotein treatment: Soak the histoprotein in clean water at room temperature for 3 hours, fully absorb water, dehydrate and drain.

[0051] 2. Hydration: Add soybean protein isolate to the chopping machine, pre-mix at 1000r / min at low speed for 30s, and chop at high speed at 3500r / min for 2min.

[0052] 3. Emulsification: add vegetable oil and oily essence to the chopping machine, chop and mix at a high speed of 3500r / min for 2min, and obtain protein emulsion.

[0053] 4. Mixing: Add seasonings and other substances into the chopping machine, pre-mix at 1000...

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Abstract

The invention belongs to the field of food processing and especially relates to a processing application of soybean protein isolate and a vegetarian soybean-protein roasted sausage. The vegetarian soybean-protein roasted sausage comprises the following ingredients: soybean protein isolate, tissue protein, vegetable oil, starch, salt, sugar, monosodium glutamate, spices, vegetarian Taiwan roasted-sausage essence, potassium sorbate, TG enzyme and monascorubin. According to the preparation method, the whole processing technology of the roasted-sausage product, especially the time for chopping and mixing, the order of material feeding as well as the process parameters including the temperature, the time and the like, are controlled; thus, the invention solves the problems of soybean-protein coagulation, vegetarian-sausage processing cost and popularization.

Description

technical field [0001] The invention belongs to the field of food processing, in particular relates to the processing and application of soybean protein isolate, and in particular relates to a soybean protein vegetarian sausage and a preparation method. Background technique [0002] As a high-quality vegetable protein, soybean protein has a comprehensive amino acid ratio and high-quality protein, making it a good meat protein substitute. The lack of cholesterol makes it an ideal food for patients with hypertension and other diseases. [0003] At present, soybean protein has been used in the processing technology of vegetarian sausage. Chinese patent document CN 101496566 A discloses an artificial vegetarian sausage and a preparation method thereof, which uses soybean textured protein, soybean protein isolate, sodium caseinate, starch, vegetable oil, green beans or dried green pepper slices or carrots as main raw materials, seasoning Choose salt, sugar, monosodium glutamate,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/185A23L27/00A23L5/00
Inventor 刘军田田刘锡潜刘汝萃王彩华牛祥臣
Owner 山东禹王生物技术有限公司
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