Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and preparation method of vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor

A technology of plant protein and bean flavor, which is applied in food science, food ingredients containing natural extracts, food ingredients as odor improvers, etc., can solve the problems of plant protein intestinal fishy smell and bitter taste that are difficult to remove and cover, and achieve Effect of reducing beany and bitterness, lasting fragrance and umami, and removing bitterness and beany

Pending Publication Date: 2020-05-29
临沂金锣文瑞食品有限公司
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to remove and cover up the fishy and bitter taste of vegetable protein produced with soy protein isolate and drawn protein

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and preparation method of vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor
  • Vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and preparation method of vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor
  • Vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and preparation method of vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A vegetable protein intestine that can effectively reduce the beany taste and bitterness. In parts by weight, it is made from the following raw materials: 10 parts of vegetable isolate protein, 16 parts of vegetable drawing protein, 7 parts of vegetable oil, 1.2 parts of edible salt, natural Color 0.08 part, compound enzyme preparation 0.3 part, compound thickener 0.1 part, compound spice material 0.3 part, compound sweetener 2 part, compound umami flavor agent 0.3 part, food flavor 0.5 part, modified starch 10 part , 48 parts of ice water; wherein the plant protein isolate and plant silky protein are made from soybeans, peas, wheat, and rice with a mass ratio of 1:0.3:0.1:0.2; the compound enzyme preparation is Cathepsin and aminopeptidase are mixed according to a mass ratio of 1:0.5; the compound sweetener is a compound of white sugar, licorice extract and glucosyl steviol glycosides in a mass ratio of 1:0.03:0.06; The compound umami agent is prepared by mixing I+G and...

Embodiment 2

[0083] A vegetable protein intestine that can effectively reduce the beany taste and bitterness. In parts by weight, it is made from the following raw materials: 14 parts of vegetable isolate protein, 12 parts of vegetable drawing protein, 9 parts of vegetable oil, 0.8 parts of edible salt, natural 0.12 part of pigment, 0.1 part of compound enzyme preparation, 0.3 part of compound thickener, 0.1 part of compound spice, 3 parts of compound sweetener, 0.1 part of compound umami, 1.5 parts of food flavor, 7 parts of modified starch , 56 parts of ice water; wherein the plant protein isolate and plant silky protein are made from soybeans, peas, wheat and rice with a mass ratio of 1:0.2:0.2:0.1; the compound enzyme preparation is Cathepsin and aminopeptidase are mixed and prepared according to a mass ratio of 1:0.6; the compound sweetener is a compound of white sugar, licorice extract and glucosyl stevioside in a mass ratio of 1:0.02:0.1; The compound umami agent is prepared by mixin...

Embodiment 3

[0117] A vegetable protein intestine that can effectively reduce the beany taste and bitterness. It is made from the following raw materials in parts by weight: 12 parts of vegetable isolate protein, 14 parts of vegetable drawing protein, 8 parts of vegetable oil, 1 part of edible salt, natural 0.1 part of pigment, 0.2 part of compound enzyme preparation, 0.2 part of compound thickener, 0.2 part of compound spice, 2.5 part of compound sweetener, 0.2 part of compound umami, 1 part of food flavor, 9 parts of modified starch , 50 parts of ice water; wherein the plant protein isolate and plant silky protein are made from soybeans, peas, wheat, and rice with a mass ratio of 1:0.25:0.15:0.15; the compound enzyme preparation is Cathepsin and aminopeptidase are mixed and prepared according to a mass ratio of 1:0.55; the compound sweetener is compounded by mixing white sugar, licorice extract and glucosyl steviol glycoside in a mass ratio of 1:0.025:0.08; The compound umami agent is pre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and a preparation method of the vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor. Plant isolated protein and plant wire drawing protein are used as basic raw materials, vegetable oil, edible salt, natural pigment, a compounding enzyme preparation, a compounding thickening agent, compounding spice, a compounding sweetening agent, a compounding sweetening agent, edible essence, modified starch and the like are used as auxiliary materials, andthrough steps of performing beany flavor elimination and bitter flavor elimination treatment, performing marinating, performing preserving, chopping and mincing, performing stirring, performing stuffing, performing sterilization and the like, the vegetable protein sausages are obtained. The beany flavor and the bitter flavor can be effectively reduced, and mouth feel, flavor and color of the vegetable protein sausages are similar to those of traditional meat sausages; besides, the vegetable protein sausages does not contain animal raw materials; and through high-temperature sterilization, thevegetable protein sausages can be preserved at normal temperature for 6 months.

Description

Technical field [0001] The invention relates to a vegetable protein intestine, in particular to a vegetable protein intestine which can effectively reduce beany taste and bitterness and a preparation method thereof. It belongs to the field of food processing technology. Background technique [0002] At present, the raw materials of vegetable protein sausages on the market are mainly single, mainly soybean protein isolate and drawing protein. Soy protein isolate is a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is above 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein; soy silk-drawn protein is produced from soybean protein isolate and soybean meal through a special process (puffing) to form a similar muscle fiber ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30A23L5/20
CPCA23L29/045A23L5/276A23L5/25A23L29/30A23L29/03A23L29/035A23L29/05A23L29/065A23V2002/00A23V2200/15A23V2200/16A23V2200/242A23V2250/21A23V2250/218A23V2250/5026A23V2250/5066A23V2250/5086A23V2250/5054A23V2250/5036A23V2250/5118A23V2250/5482A23V2250/5488A23V2250/5486A23V2250/262
Inventor 金维忠姚现琦杜东旭杨向军
Owner 临沂金锣文瑞食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com