Preparation method of high fibrin vegetarian meat

A protein liquid and protein technology, which is applied in the field of preparation of high-fibrin meat embryos, achieves the effects of inhibiting blood sugar rise, easy digestion and absorption, and strong functional effects

Active Publication Date: 2020-06-30
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In order to solve the above problems, the present invention extracts protein and oligopeptides from the hemp seed cake by alkali extraction and fermentation, and then prepares nano-hemp seed dietary fiber from the fiber in the cake processed by high-pressure homogenization technology, and realizes the hemp seed meal. The comprehensive utilization of hemp seed cake, and the extracted protein, oligopeptide solution and nano-dietary fiber solution are used as feed water, and then supplemented with vegetable protein to prepare high-fiber protein meat embryos, which meets the needs of people such as fitness and vegetarians. Protein, the demand for high dietary fiber products, at the same time, it avoids the shortcomings of the rough taste of the product caused by the addition of common insoluble dietary fiber, and improves the taste of the product

Method used

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  • Preparation method of high fibrin vegetarian meat

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Experimental program
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Effect test

Embodiment 1

[0049] The invention provides a method for preparing high-fibre protein meat, which specifically includes the following steps:

[0050] (1) The defatted hemp seed residue after hemp seed oil extraction is dried under 50°C hot air condition, crushed into 60-mesh granules, add 3 times of water and 0.05% vitamin C and 0.08% vitamin E (to prevent the oxidation of fat and phenolic substances), adjust the pH value to 9 with edible alkali, after stirring evenly, after soaking for 2h, centrifuge to collect the supernatant, and make the hemp seed protein extract; the protein extraction rate is 60%, The content is 9%;

[0051] (2) Pipette the third-generation lactic acid bacteria (Lactobacillus plantarum and Pediococcus) activated by the method of liquid MRS medium, wash them twice with PBS buffer (pH 7.2), and adjust the concentration of lactic acid bacteria to 1-2×10 8 cfu / mL. After mixing Lactobacillus plantarum and Pediococcus according to a volume ratio of 5:1, a fermented seed l...

Embodiment 2

[0056] The invention provides a method for preparing high-fibre protein meat, which specifically includes the following steps:

[0057] (1) The defatted hemp seed residue after the hemp seed is oil-pressed, after being dried under the hot air condition of 55 ℃, be pulverized into 40 mesh particles, add 4 times of water and 0.05% vitamin C and 0.10% vitamin E (to prevent the oxidation of fat and phenolic substances), adjust the pH value to 10 with edible alkali, after stirring evenly, after soaking for 3h, centrifuge and collect the supernatant to obtain the hemp seed protein extract; the protein extraction rate is 63%, The content is 9.5%;

[0058] (2) Pipette the third-generation lactic acid bacteria (Lactobacillus plantarum and Pediococcus) activated by the method of liquid MRS medium, wash them twice with PBS buffer (pH 7.2), and adjust the concentration of lactic acid bacteria to 1-2×10 8 cfu / mL. After mixing Lactobacillus plantarum and Pediococcus according to a volume ...

Embodiment 3

[0062] The invention provides a method for preparing high-fibre protein meat, which specifically includes the following steps:

[0063] (1) The defatted hemp seed residue after hemp seed oil extraction is dried under 45°C hot air condition, crushed into 50-mesh granules, and added 2.5 times of water and 0.05% vitamin C and 0.12% vitamin E (to prevent the oxidation of fat and phenolic substances), adjust the pH value to 10 with edible alkali, after stirring evenly, after soaking for 2.5h, centrifuge to collect the supernatant, and make the hemp seed protein extract; the protein extraction rate is 61% , with a content of 9.3%;

[0064] (2) Pipette the third-generation lactic acid bacteria (Lactobacillus plantarum and Pediococcus) activated by the method of liquid MRS medium, wash them twice with PBS buffer (pH 7.2), and adjust the concentration of lactic acid bacteria to 1-2×10 8 cfu / mL. After mixing Lactobacillus plantarum and Pediococcus according to the volume ratio of 4:1,...

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Abstract

The invention discloses a preparation method of high fibrin vegetarian meat, and belongs to the technical field of food processing. Proteins and oligopeptides are extracted from hemp seed cakes through alkaline extraction and fermentation, and nano hemp seed dietary fibers are prepared by the fibers in the cakes processed through a high pressure homogenization technology, so that the comprehensiveutilization of the hemp seed cakes can be realized; the extracted protein and oligopeptide solutions and the nano dietary fiber solution are taken as feeding water, and the high fibrin vegetarian meat is prepared with vegetable proteins, so that demands of fitness people and vegetarians for high protein and high dietary fiber products can be met; and in the meantime, the disadvantages of tough taste of the products caused by the addition of common insoluble dietary fibers can be avoided, and the taste of the products can be improved.

Description

technical field [0001] The invention relates to a method for preparing high-fibrin meat embryos, belonging to the technical field of food processing. Background technique [0002] Protein vegetarian meat is mainly a vegetable protein product processed through soybean protein, etc., through modulation, puffing, drying, etc. It is widely used in leisure snacks and can be prepared into different types of protein vegetarian meat, such as five-flavored protein vegetarian meat, Spicy protein vegetarian meat, which is prepared with beef to make beef tofu, etc., is very popular among consumers. With the upgrading of consumption, plant-based vegetarian food is more and more popular among young consumers, but at the same time, they have higher requirements for taste, flavor and functionality of such products. Traditional protein-based meat has a beany smell, high energy, and high functionality. Insufficiency and other issues. [0003] Hemp seed protein is also a kind of essential am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23J1/00A23J1/14A23L33/21
CPCA23C20/025A23J1/005A23J1/148A23L33/21
Inventor 施永雷刘文玉张丽华王松
Owner SHANGHAI LAIYIFEN
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