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Preparation method of high-fiberization soybean meat-imitating product

A technology for meat products and soybeans, which is applied in the field of preparation of high-fiber soybean imitation meat products, can solve the problems of high cost and complicated operation.

Pending Publication Date: 2020-11-03
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because people have not fully cracked the mechanism of high-humidity extrusion technology, there are still some deficiencies in the maturity of the technology, and the cost is high and the operation is complicated.

Method used

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  • Preparation method of high-fiberization soybean meat-imitating product
  • Preparation method of high-fiberization soybean meat-imitating product
  • Preparation method of high-fiberization soybean meat-imitating product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Raw material processing: Add 800g of complete silk-drawn soybean protein to 1000g of warm water at 50°C and soak for 40 minutes, then place it evenly in a dehydrator to remove excess water, and obtain dehydrated silk-drawn soybean protein with a water content of 65%;

[0026] (2) Modification treatment: Add the dehydrated silken soybean protein obtained in step (1) into an ultrasonic crusher, and process it for 15 minutes at a temperature of 25°C and a power of 300w to obtain ultrasonically modified silken soybean protein;

[0027] (3) Mixing: Put the ultrasonically modified soybean silk protein obtained in step (2) with 80g soybean protein isolate and 30g gluten powder in a flour mixer, add 6g of natural flavor powder and 60g starch, and mix in the flour mixer 20 minutes, while mixing, add deionized water to the water injection port to obtain a solution with a concentration of 15%, and homogenize at 25MPa under low pressure for 5 minutes to obtain a fully mixed solu...

Embodiment 2

[0031] (1) Raw material processing: add 850g of complete silk-drawn soybean protein to 1062g of warm water at 50°C and soak for 40 minutes, then place it evenly in a dehydrator to remove excess water, and obtain dehydrated silk-drawn soybean protein with a water content of 65%;

[0032] (2) Modification treatment: Add the dehydrated silken soybean protein obtained in step (1) into an ultrasonic crusher, and process it at a temperature of 25°C and a power of 350w for 18 minutes to obtain ultrasonically modified silken soybean protein;

[0033] (3) Mixing: Put the ultrasonically modified soybean silk protein obtained in step (2) with 85g soybean protein isolate and 35g gluten powder in a flour mixer, add 7g of natural flavor powder and 65g starch, and mix in the flour mixer 20 minutes, while mixing, add deionized water to the water injection port to obtain a solution with a concentration of 15%, and homogenize at 25MPa under low pressure for 5 minutes to obtain a fully mixed solu...

Embodiment 3

[0037] (1) Raw material processing: add 870g of intact soybean silk protein to 1125g of 50°C warm water and soak for 40 minutes, then place it evenly in a dehydrator to remove excess water, and obtain dehydrated soybean silk protein with a water content of 65%;

[0038] (2) Modification treatment: Add the dehydrated silken soybean protein obtained in step (1) into an ultrasonic crusher, and process it for 19 minutes at a temperature of 25°C and a power of 380w to obtain ultrasonically modified silken soybean protein;

[0039] (3) Mixing: Put the ultrasonically modified soybean silk protein obtained in step (2) with 87g soybean protein isolate and 37g gluten powder in a powder mixer, add 8g natural flavor powder and 70g starch, and mix in the powder mixer 20 minutes, while mixing, add deionized water to the water injection port to obtain a solution with a concentration of 15%, and homogenize at 25MPa under low pressure for 5 minutes to obtain a fully mixed solution;

[0040] (4...

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Abstract

The invention discloses a preparation method of a high-fiberization soybean imitated meat product, and belongs to the technical field of food processing. The method comprises the following steps: (1)adding water into complete a soybean drawing protein for soaking, and performing dehydration treatment to obtain dehydrated soybean drawing protein with the water content of 55%-65%; (2) performing ultrasonic modification treatment on the dehydrated soybean drawing protein to obtain a ultrasonic modified soybean drawing protein; (3) putting the ultrasonic modified soybean drawing protein, soybeanprotein isolate and vital gluten into a powder mixing machine, adding natural flavor powder and a certain amount of starch, performing mixing in the powder mixing machine, adding deionized water froma water injection opening at the same time, preparing a solution, and performing homogenizing treatment to obtain a uniformly mixed solution; (4) preparing a high-fiberization soybean meat-imitating product by utilizing an electrostatic spinning method; and (5) performing vacuum packaging and intensive pulse light sterilization treatment on the prepared high-fiberization soybean meat-imitating product to obtain the high-fiberization soybean meat-imitating product. Finally, sensory evaluation and physical and chemical property determination analysis are performed on the soybean meat-imitating product.

Description

technical field [0001] The invention belongs to the technical field of imitation meat products processing, and mainly relates to a preparation process of high-fibrosis soybean imitation meat products. Background technique [0002] Bionic food is a new variety in the food industry. It is an "artificial food" developed to meet the needs of consumers. In terms of product characteristics, it has the characteristics of imitating natural food, convenient consumption, nutrition and health. Vegetarian meat is very popular among bionic foods. A large category, it is imitation meat food processed by advanced modern food processing technology through molding, steaming, frying and other processes. Its appearance, color, aroma and taste are similar to meat food. Vegetarian meat products have the advantages of high protein, low fat, and no cholesterol. They have strong water absorption and oil absorption, and are similar to the tissue structure and taste of animal meat. Because of their p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22
CPCA23J3/16A23J3/227
Inventor 王中江郭亚男梁亚茹郭增旺徐悦杨宗瑞
Owner NORTHEAST AGRICULTURAL UNIVERSITY