Nutritive soybean protein vegetarian meat and preparation method thereof

Abstract

The invention relates to the field of food processing and especially relates to nutritive soybean protein vegetarian meat and a preparation method thereof. The nutritive soybean protein vegetarian meat is prepared from the following raw materials in percentage by weight: 40-55% soybean vegetable protein, 8-15% of isolated soybean protein, 8-10% of black sesame seeds, 5-8% of Sophora japonica flowers, 3-5% of apricot kernels, 2-5% of black fungus, 0.8-0.9%of xanthan gum, 3-5% of gluten powder, 6-7% of longan powder, 10-15% of water and 3-5% of soybean oil. Original nutritive values and healthcare functions of the nutritive soybean protein vegetarian meat are utilized in the preparation method disclosed by the invention while a refreshing flavor is produced for the nutritive soybean protein vegetarian meat. Vegetarian-meat balls made of the nutritive soybean protein vegetarian meat are high in meat imitation degrees and appropriate in viscoelastic gel hardness; moreover, the vegetarian-meat balls are comparable to real meat balls in senses of chewing, textures and flavors, and are free of beany flavors, appropriate in taste, mellow and delicious in flavor as well as low in preparation cost. More abundant healthcare choices can be provided to the consumers by the nutritive soybean protein vegetarian meat as a vegetarian food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a nutritious soybean protein vegetarian meat and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, since vegans refuse to use any animal-related food including eggs and dairy products, the types of food are relatively monotonous, and it is easy to lead to insufficient nutritional intake, especially It is easy to be deficient in protein, fat, vitamins, minerals, etc., and the nutritional health of the diet is unbalanced. [0003] At present, vegetarian meat products on the market mainly focus on improving the taste of vegetarian meat. In the patent library, a vegetarian meatball based on wheat gluten and its production method (201510589055.5) are prepared by adding water to a solution of soybean protein isolate, and adding soybean oil. Stir until completely emulsified; then add chopped soybean textured pr...

AI Technical Summary

Problems solved by technology

[0002] In recent years, with the improvement of people's living standards, since vegans refuse to use any animal-related foods including eggs and dairy products, the food types are relatively monotonous, and it is easy to cause insufficient nutrition intake, especially Easily deficient in protein, fat, vitamins, minerals, etc., unbalanced nutrition and health of the diet

[0003] At present, vegetarian meat products on the market are mainly to enhance the taste of vegetarian meat. A wheat gluten-based vegetarian meatball and its production method in the patent library (201510589055.5) is to prepare a solution by adding soybean protein isolate to water, and adding soybean oil Stir until it is completely emulsified; then add chopped soybean tissue protein to the emulsion and mix evenly, then add flavor combination material, food coloring, cooking wine, salt, sugar, wheat gluten, and modified starch in turn and stir evenly; the obtained mixture is passed through Beating, molding, and steaming to make vegetarian meatballs, the production cost is relatively high, the process is more complicated, and it is not easy to achieve the effect of health and nutrition