Vegetarian meat balls containing modified starch and preparation method thereof

A technology of modified starch and vegetarian meatballs, which is applied to the functions of food ingredients, fat-containing food ingredients, food ingredients as taste improvers, etc. It can solve the problems of single nutrition, poor taste, and heavy bean flavor High degree, low production cost, maintains the effect of the state of organization

Inactive Publication Date: 2019-08-27
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional vegetarian food is based on soybean textured protein and starch, which has a strong beany smell, poor taste and single nutrition

Method used

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  • Vegetarian meat balls containing modified starch and preparation method thereof
  • Vegetarian meat balls containing modified starch and preparation method thereof
  • Vegetarian meat balls containing modified starch and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A vegetarian meatball containing modified starch, comprising the following raw materials in parts by weight: 70 parts of vegetable protein, 8 parts of modified starch, 15 parts of original starch, 3 parts of vegetable oil, 2 parts of table salt, 3 parts of white sugar, 0.5 parts of nutmeg powder, 0.3 part of pepper powder and 0.2 part of ginger powder, the vegetable protein is formed by mixing soybean protein isolate, soybean textured protein and wheat protein according to the mass ratio of 1:15:5.

[0032] The modified starch is cassava cross-linked esterified oxidized composite modified starch, and its preparation method comprises the following steps:

[0033] S1. Weigh tapioca starch, add deionized water according to the ratio of material to liquid (g / mL) 1:20-30, heat to 60-65°C, then add 10-30% of the weight of tapioca starch, and stir for 5- After 10 minutes, after mixing evenly, add 0.5mol / L sodium hydroxide solution to adjust the pH to 9.0-9.5, then add epichlor...

Embodiment 2

[0045] A vegetarian meatball containing modified starch, comprising the following raw materials in parts by weight: 60 parts of vegetable protein, 5 parts of modified starch, 10 parts of native starch, 1 part of vegetable oil, 1 part of table salt, 1 part of white sugar, 0.2 parts of nutmeg powder, 0.1 part of pepper powder and 0.1 part of ginger powder, the vegetable protein is formed by mixing soybean protein isolate, soybean textured protein and wheat protein according to the mass ratio of 1:10:5.

[0046] The modified starch is cassava cross-linked esterified oxidized composite modified starch, and its preparation method comprises the following steps:

[0047] S1. Weigh tapioca starch, add deionized water according to the ratio of material to liquid (g / mL) 1:20-30, heat to 60-65°C, then add 10-30% of the weight of tapioca starch, and stir for 5- After 10 minutes, after mixing evenly, add 0.5mol / L sodium hydroxide solution to adjust the pH to 9.0-9.5, then add epichlorohydr...

Embodiment 3

[0059] A vegetarian meatball containing modified starch, comprising the following raw materials in parts by weight: 80 parts of vegetable protein, 10 parts of modified starch, 20 parts of raw starch, 5 parts of vegetable oil, 3 parts of table salt, 5 parts of white sugar, 0.8 parts of nutmeg powder, 0.5 part of pepper powder and 0.5 part of ginger powder, the vegetable protein is formed by mixing soybean protein isolate, soybean textured protein and wheat protein according to the mass ratio of 1:20:5.

[0060] The modified starch is cassava cross-linked esterified oxidized composite modified starch, and its preparation method comprises the following steps:

[0061] S1. Weigh tapioca starch, add deionized water according to the ratio of material to liquid (g / mL) 1:20-30, heat to 60-65°C, then add 10-30% of the weight of tapioca starch, and stir for 5- After 10 minutes, after mixing evenly, add 0.5mol / L sodium hydroxide solution to adjust the pH to 9.0-9.5, then add epichlorohyd...

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Abstract

The invention discloses vegetarian meat balls containing modified starch and a preparation method thereof. The vegetarian meat balls are prepared from the following raw materials in parts by weight: 60-80 parts of vegetable protein, 5-10 parts of the modified starch, 10-20 parts of native starch, 1-5 parts of vegetable oil, 1-3 parts of table salt, 1-5 parts of white sugar, 0.2-0.8 part of myristica fragrans powder, 0.1-0.5 part of pepper and 0.1-0.5 part of ginger powder, wherein the vegetable protein is prepared by mixing soy isolate protein, textured soybean protein and wheat protein according to a mass ratio of 1 to (10-20) to 5, and the modified starch is cassava cross-linked esterified oxidized composite modified starch. The vegetarian meat balls prepared by the preparation method are high in meat-imitation degree, and proper in viscoelasticity and hardness, have real fleshy chewing feeling, texture and flavour, have no beany flavor, are moderate in mouthfeel, balanced in nutrition, and low in production cost, and provide more plentiful choices for vegetarian food consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a modified starch-containing vegetarian meatball and a preparation method thereof. Background technique [0002] At present, there are many kinds of meatballs on the market, but most of them are based on pork and chicken as the main raw materials. But along with the raising of people's living standard, diseases such as obesity often take place, therefore, the vegetarian meatball with meat mouthfeel gradually becomes popular demand. [0003] Textured soybean protein is a high-protein cholesterol-free food obtained by processing soybean textured protein with a certain technology, with a protein content of more than 60%. In terms of nutritional value, it can be equivalent to animal protein, and in terms of genetic structure, it is also the closest to human amino acids, so it is the most nutritious plant protein, and has a good edible health effect on hypertension, diabetes,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30A23L33/115
CPCA23L29/045A23L29/30A23L33/115A23V2002/00A23V2200/14A23V2250/5118A23V2250/18A23V2250/5488A23V2250/5486A23V2200/3262A23V2200/326A23V2200/30A23V2200/302A23V2200/324
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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