Unlock instant, AI-driven research and patent intelligence for your innovation.
Nutritional vegetable protein simulation meat and production method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of vegetable protein and artificial meat, applied in the field of food processing, can solve the problem of insufficient nutrition, and achieve the effects of improving immunity, delaying aging, and improving muscle strength.
Pending Publication Date: 2020-10-16
马社会
View PDF5 Cites 7 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0028] Embodiment 1 The production method of nutritional vegetable protein imitation meat, the steps are as follows:
[0029] S1. Weigh 25 parts of pea protein extract and 15 parts of wheat protein extract by weight, add 0.5 part of sodium salt, 0.3 part of iron salt, 0.3 part of potassium salt, mix with 14.9 parts of water, stir evenly, and extrude through twin-screw The protein mixture is obtained after extruding from the machine;
[0030] S2. Dissolve 0.5 parts of agar in 21.6 parts of water, add 5 parts of wolfberry and 5 parts of red amaranth, 3 parts of fresh bamboo shoots, 3 parts of shiitake mushrooms, 2.5 parts of cantaloupe juice, 3 parts of rapeseed oil, amino acids, vitamin D, carrots 0.1 parts each of the protein and yeastpowder (Angel YeastPowder), crushed and stirred evenly to obtain the protein mixture;
[0031] S3. The protein mixture is mixed, denatured, kneaded in the twin-screw extruder, and the temperature of the mixing zone, kneading zone and denaturat...
Embodiment 2
[0035] The production method of nutritional vegetable protein imitation meat, the steps are as follows:
[0036] S1. Weigh 10 parts of pea protein extract and 5 parts of wheat protein extract by weight, add 0.5 part of sodium salt, 0.3 part of iron salt, 0.3 part of potassium salt, mix with 14.9 parts of water, stir evenly, and extrude through twin-screw The protein mixture is obtained after extruding from the machine;
[0037] S2. Dissolve 0.5 part of agar in 21.6 parts of water, add 0.1 part of wolfberry and 0.1 part of red amaranth, 0.1 part of fresh bamboo shoots, 0.1 part of shiitake mushrooms, 0.1 part of cantaloupe juice, 0.2 part of rapeseed oil, amino acids, vitamin D, carrots 0.1 parts each of the protein and yeastpowder (Angel YeastPowder), crushed and stirred evenly to obtain the protein mixture;
[0038] S3. The protein mixture is mixed, denatured, kneaded in the twin-screw extruder, and the temperature of the mixing zone, kneading zone and denaturation zone is...
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
Login to View More
Abstract
The invention relates to the technical field of food processing, in particular to nutritional vegetable proteinsimulation meat and a production method thereof. The nutritional vegetable proteinsimulation meat is prepared from the following raw materials in parts by weight: 15-75 parts of vegetable protein, 0.2-20 parts of plantpigment, 0.1-10 parts of fresh bamboo shoots, 0.1-10 parts of mushrooms, 2-10 parts of Hami melon juice, 0.2-10 parts of vegetable fat, and 0.8-10 parts of vegetable gum, sodium salt, ferric salt, potassium salt, amino acid, vitamins, antioxidants and yeastpowder intotal. The vegetable protein simulation meat has the fiber characteristics of animal protein, chemical products are not added, and the product is safer and healthier.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to nutritional plant protein imitation meat and a production method thereof. Background technique [0002] Animal meat is an excellent source of protein, iron and VB12, which not only contains various amino acids necessary for the human body, but also contains high saturated fat and high cholesterol that increase the risk of human disease (heart disease, cancer). The production of livestock and poultry meat requires a large amount of natural resources such as land, food crops, and water resources. At the same time, livestock will increase greenhousegas emissions and cause adverse effects on the environment. In this context, the emergence of artificial meat based on plant protein has effectively prevented the spread of zoonotic and animal diseases (such as mad cow disease, foot-and-mouth disease, African swine fever, etc.), and has also reduced the negative impact of animal ...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More