Drawing protein for artificial meat and preparation method of drawing protein for artificial meat

A technology of drawing protein and artificial meat, which is applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of unguaranteed product quality and safety, food contamination by foreign matter, etc., and achieve remarkable water retention and gel ability, Good effect, effect of improving flavor

Pending Publication Date: 2020-06-19
深圳市文麻生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been clearly stated that the quality and fineness of the finished product depend on the temperature of the control machine, which is to improve the quality of the product from the aspect of technology, but this parameter is not given in the content of the invention, and the subsequent natural exposure also has the possibility of foreign matter contaminating the food. Food safety issues, product quality and safety issues cannot be guaranteed

Method used

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  • Drawing protein for artificial meat and preparation method of drawing protein for artificial meat
  • Drawing protein for artificial meat and preparation method of drawing protein for artificial meat

Examples

Experimental program
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Effect test

Embodiment 1

[0051] This embodiment provides a kind of drawn protein for artificial meat. The raw materials for preparing the drawn protein for artificial meat include, in parts by weight: 4 parts of hemp seed protein, 4 parts of gluten powder, 2 parts of wheat starch, and 0.04 parts of TG enzyme. part and 0.8 part of water.

[0052] The preparation method of the drawn protein for artificial meat provided in this example specifically includes the following steps:

[0053] (1) Pulverizing: 4 parts of hemp seed protein, 4 parts of gluten and 2 parts of wheat starch are pulverized respectively, and cross 80 mesh sieves after pulverizing;

[0054] (2) powder mixing: the vegetable protein, gluten and starch obtained by pulverizing step (1) were mixed and stirred for 40 min at a speed of 170 rpm in a food mixer to obtain powder mixing;

[0055] (3) Enzyme preparation pretreatment: add 0.04 part of TG enzyme and 0.8 part of water to the mixed powder obtained in step (1), and mix and stir for 30 ...

Embodiment 2

[0059] This embodiment provides a drawn protein for artificial meat. The raw materials for preparing the drawn protein for artificial meat include, in parts by weight: 4.5 parts of hemp seed protein, 4.5 parts of gluten powder, 1.5 parts of wheat starch, and 0.05 parts of TG enzyme part and 0.8 part of water.

[0060] The preparation method of the drawn protein for artificial meat provided in this example specifically includes the following steps:

[0061] (1) Pulverization: 4.5 parts of vegetable protein, 4.5 parts of gluten and 1.5 parts of starch are pulverized respectively, and 80 mesh sieves are passed after pulverization;

[0062] (2) powder mixing: the vegetable protein, gluten and starch obtained by pulverizing step (1) were mixed and stirred for 35 min at a speed of 200 rpm in a food mixer to obtain powder mixing;

[0063] (3) Enzyme preparation pretreatment: add 0.04 part of TG enzyme and 0.8 part of water to the mixed powder obtained in step (1), and mix and stir f...

Embodiment 3

[0067] This example provides a silken protein for artificial meat. The difference from Example 1 is that the added amount of TG enzyme is 0.03 parts, and the contents and preparation methods of other components are the same as those in Example 1.

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Abstract

The invention provides a drawing protein for artificial meat and a preparation method of the drawing protein for the artificial meat. The preparation raw material of the drawing protein for the artificial meat comprises 4 to 5 parts of a vegetable protein, 4 to 5 parts of vital gluten, 1 to 2 parts of starch, 0.03 to 0.06 part of TG enzymes and 0.6 to 1 part of water in parts by weight. The drawing protein for the artificial meat provided by the invention has the advantages that through the specific proportion of the vegetable protein, the vital gluten, the starch, the TG enzymes and the water, all of the ingredients are compatible with each other; the produced drawing protein achieves a good shaping effect; and after rehydration, the protein is tough and elastic.

Description

technical field [0001] The technical field of food processing of the present invention relates to a silk protein for artificial meat and a preparation method thereof. Background technique [0002] The term "artificial meat" mainly refers to artificially produced high-imitation meat nutritional products with similar animal meat texture, flavor and color, compared with traditional meat products. At present, artificial meat can be divided into two types: artificial vegetarian meat and artificial cultured meat. The myoblasts or pluripotent stem cells isolated from animals are cultured in nutrient solution to promote the formation of muscle-like tissues, and the resulting animal cultured meat is obtained. There is still a big gap between the appearance of artificial meat produced by such technology and real animal meat, and the cost is relatively expensive. Artificial vegetarian meat is mainly made of plant protein, especially soybean protein. This kind of product has been soug...

Claims

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Application Information

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IPC IPC(8): A23J3/22A23J3/26A23J3/34A23J3/14A23J3/16A23J3/18
CPCA23J3/227A23J3/26A23J3/346A23J3/14A23J3/16A23J3/18
Inventor 王海鹏黄琳成玉梁王永强
Owner 深圳市文麻生物科技有限公司
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