Method for preparing vegetarian meat by using soybean protein isolate

A technology of soybean protein isolate and vegetarian meat, which is applied in the protein composition of vegetable seeds, protein food processing, plant protein processing, etc., can solve the problem of unsatisfactory texture, taste, smell and color of vegetarian meat products that cannot satisfy consumers. Few researches on simulated meat products and vegetarian meat preparation methods

Inactive Publication Date: 2020-12-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy protein isolate has a variety of essential amino acids, which can be applied to the production of vegetarian meat. However, in previous studies, vegetarian meat products cannot simulate meat products well in terms of texture, taste, smell, color, etc. It cannot meet the needs of consumers, and many studies only provide a method for preparing a small amount of vegetarian meat in the laboratory, but there are few studies on the preparation method for producing more vegetarian meat at one time

Method used

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  • Method for preparing vegetarian meat by using soybean protein isolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Grind soybeans into soybean powder and degrease the soybean powder with n-hexane at a ratio of 1:3 (w / v) for 3 times. After degreasing, remove n-hexane in a fume hood. (w / w) was dissolved in distilled water, adjusted to pH 8.5 with 2M NaOH, and mechanically stirred at 27°C for 2h, then centrifuged at 9000×g for 20min, the supernatant was collected and adjusted to pH 4.5 with 2M HCl, and then stirred at 6000×g Centrifuge at g for 15min, discard the supernatant, dissolve the precipitate in distilled water, neutralize the pH to 7.0 with 2M NaOH, dialyze with distilled water at 4°C for 24h, then pre-freeze at -40°C and freeze-dry, grind to obtain soybean isolate Protein powder for later use; (2) Mix 68% (w / w) of distilled water and 2% (w / w) of salt in a blender, add 20% (w / w) of soybean protein isolate to the blender and mix After 10 minutes, the obtained soybean protein-water-salt mixture was kept in a mixer for 30 minutes for pre-wetting. Add 10% (w / w) gluten flour to th...

Embodiment 2

[0015] Grind soybeans into soybean powder and degrease the soybean powder with n-hexane at a ratio of 1:3 (w / v) for 3 times. After degreasing, remove n-hexane in a fume hood. (w / w) was dissolved in distilled water, adjusted to pH 8.5 with 2M NaOH, and mechanically stirred at 27°C for 2h, then centrifuged at 9000×g for 20min, the supernatant was collected and adjusted to pH 4.5 with 2M HCl, and then stirred at 6000×g Centrifuge at g for 15min, discard the supernatant, dissolve the precipitate in distilled water, neutralize the pH to 7.0 with 2M NaOH, dialyze with distilled water at 4°C for 24h, then pre-freeze at -40°C and freeze-dry, grind to obtain soybean isolate Protein powder ready for use. (2) 68.5% (w / w) of distilled water and 1.5% (w / w) of salt were mixed evenly and placed in a blender, and 21% (w / w) of soybean protein isolate was added to the blender and mixed for 10 minutes to obtain The soy protein-water-salt mixture was kept in the blender for 30 min for pre-moiste...

Embodiment 3

[0017] Grind soybeans into soybean powder and degrease the soybean powder with n-hexane at a ratio of 1:3 (w / v) for 3 times. After degreasing, remove n-hexane in a fume hood. (w / w) was dissolved in distilled water, adjusted to pH 8.5 with 2M NaOH, and mechanically stirred at 27°C for 2h, then centrifuged at 9000×g for 20min, the supernatant was collected and adjusted to pH 4.5 with 2M HCl, and then stirred at 6000×g Centrifuge at g for 15min, discard the supernatant, dissolve the precipitate in distilled water, neutralize the pH to 7.0 with 2M NaOH, dialyze with distilled water at 4°C for 24h, then pre-freeze at -40°C and freeze-dry, grind to obtain soybean isolate Protein powder ready for use. (2) 69% (w / w) of distilled water and 1% (w / w) of salt were mixed evenly and placed in a blender, and 23% (w / w) of soybean protein isolate was added to the blender and mixed for 10 minutes to obtain The soy protein-water-salt mixture was kept in the blender for 30 min for pre-moistening...

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Abstract

The invention discloses a method for preparing vegetarian meat by using soybean protein isolate, and belongs to the field of soybean protein product development. The method comprises the following steps: (1) preparing soybean protein isolate; (2) primarily mixing the soybean protein isolate, gluten meal, salt and distilled water; (2) preparing a meat substitute containing the soybean protein isolate and the gluten meal. The invention defines a process for preparing the meat substitute by mixing soybean protein isolate and gluten meal. The method is more suitable for large-scale production of meat substitutes, the product thickness is thicker than that of meat substitutes produced in laboratories, the meat substitutes can be used for replacing complete muscle parts of meat, and the method has the characteristics of low cost, convenience in operation, greenness and health.

Description

technical field [0001] The invention belongs to the field of soybean protein product development, and mainly relates to a method for making vegetarian meat by using soybean protein isolate. Background technique [0002] Vegan meat, also known as a meat substitute, is a vegetarian meal with the flavor and texture of meat. In recent years, as people's demand for a healthy diet has increased, vegetarian meat products have become more and more popular among consumers because they imitate natural meat products in terms of flavor, nutrition and structure, and are convenient to eat, nutritious and healthy, cheap and easy to obtain. of all ages, especially vegetarians. Soy protein isolate has a variety of essential amino acids, which can be applied to the production of vegetarian meat. However, in previous studies, vegetarian meat products cannot simulate meat products well in terms of texture, taste, smell, color, etc. Can not satisfy consumer's demand, and only provided the prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/16A23J3/22A23J3/26
CPCA23J1/14A23J3/16A23J3/227A23J3/26
Inventor 隋晓楠衣艳娇董亚博兰天张钦赵煜靳海南王迪单冠程李萌孙书境
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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