Vegetable protein vegetarian jerky and processing method thereof

A plant protein and processing method technology, which is applied in the field of deep processing of plant protein products, can solve the problems of waste of resources, low moisture content, etc., and achieve the effects of reducing waste, low production cost, and good sensory quality

Inactive Publication Date: 2021-01-05
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for vegetarian jerky products, the final moisture content of the product is required to be low, while the non-expanded extrusion technology requires

Method used

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  • Vegetable protein vegetarian jerky and processing method thereof
  • Vegetable protein vegetarian jerky and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] This embodiment provides a kind of vegetable protein jerky, and its processing method is as follows:

[0040] (1) Mixing and flavoring: Put 5500g soybean protein isolate, 2000g gluten powder, 1000g soybean protein powder, 500g corn starch, 500g brewed soy sauce, 400g white sugar, 100g salt, 150g five-spice powder, 50g yeast extract and 1000g water. Mix in a blender;

[0041] (2) Low-humidity extrusion: Put the uniformly mixed material into a twin-screw extruder for extrusion. During the extrusion process, the moisture content of the material is controlled below 20%. The extrusion temperature is 70°C in the first zone and 100°C in the second zone. The temperature in the third zone is 140°C, and the fourth zone is 180°C. The extrusion time is about 90s. The extruded material is molded and cut by a cutter at a speed of 1s / time;

[0042] (3) Cooling: the dried vegetarian meat blank after cutting is cooled to room temperature;

[0043] (4) Frying: Put the cooled vegetarian...

Embodiment 2

[0049] This embodiment provides a kind of vegetable protein jerky, and its processing method is as follows:

[0050] (1) Mixing and flavoring: Put 6000g soybean protein isolate, 1500g gluten powder, 500g soybean protein powder, 400g corn starch, 300g brewed soy sauce, 500g white sugar, 150g salt, 100g five-spice powder, 100g yeast extract and 1200g water Mix in a blender;

[0051] (2) Low-humidity extrusion: Put the uniformly mixed material into a twin-screw extruder for extrusion. During the extrusion process, the moisture content of the material is controlled below 20%. The extrusion temperature is 85°C in the first zone and 110°C in the second zone. The temperature in the third zone is 130°C, and the fourth zone is 170°C. The extrusion time is about 120s. The extruded material is molded and cut by a cutter at a speed of 1s / time;

[0052] (3) Cooling: the dried vegetarian meat blank after cutting is cooled to room temperature;

[0053] (4) Frying: Put the cooled vegetarian...

experiment example 1

[0067] Taking the samples of the above examples and comparative examples, 20 sensory evaluators were invited to perform sensory evaluation on the samples from the four aspects of appearance, mouthfeel, color and flavor. The sensory evaluation results are shown in Table 1.

[0068] Each embodiment of table 1 and the sensory evaluation result of comparative example vegetarian jerky

[0069]

[0070]

[0071] It can be seen from Table 1 that the appearance of the vegetable protein jerky provided by the embodiment of the present invention is more similar to the original cut jerky, and has a strong tearing feeling, a better texture, a firm texture, and a chewy texture. The color is similar to that of jerky, and the meat has a strong flavor without beany smell; in comparative example 1, the commercially available tissue protein was rehydrated and processed into jerky, the tissue was looser, and obvious pores could be seen, more similar to For the Latiao product, there is no fi...

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Abstract

The embodiment of the invention provides vegetable protein vegetarian jerky and a processing method thereof. The processing method comprises the steps that vegetable protein, starch, seasonings and water serve as raw materials, and after a vegetarian jerky blank is prepared through low-humidity extrusion, follow-up processing is conducted; the vegetable protein consists of soy isolate protein, soyprotein and vital gluten in a mass ratio of (8-12): (1-3): (3-4); the low-humidity extrusion specifically comprises the following steps that the uniformly mixed raw materials are added into a twin-screw extruder, and the moisture content of the materials is controlled to be not higher than 20%; the extrusion temperature is controlled to be increased in a gradient manner, and the extrusion temperature is divided into four sections that the temperature of the first section is 70-100 DEG C, the temperature of the second section is 100-130 DEG C, the temperature of the third section is 130-150 DEG C, and the temperature of the fourth section is 150-180 DEG C; and the extrusion time is controlled to be 60s or more. The vegetarian jerky provided by the invention is full in meat feeling, chewy,low in cost and capable of being continuously produced.

Description

technical field [0001] The invention relates to the field of deep processing of vegetable protein products, in particular to a vegetable protein jerky and a processing method thereof. Background technique [0002] With the improvement of people's consumption level and the increasing concept of nutrition and health, the demand for foods with high protein content is getting higher and higher. Plant protein is one of the important protein sources for human beings, and its nutritional value is comparable to that of animal protein, so it is widely used in the field of food processing. [0003] At present, plant protein meat products that are popular with consumers in the market include plant protein patties, plant protein chicken nuggets, plant protein meat granules, etc., as well as traditional "vegetarian meat" products, such as vegetarian sausage, vegetarian chicken, and vegetarian meat. meatballs and so on. These products are usually made by putting vegetable protein such a...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/18A23J3/26A23L33/185A23L29/30A23L27/00A23L27/10
CPCA23J3/16A23J3/18A23J3/265A23L33/185A23L29/30A23L27/00A23L27/10A23V2002/00A23V2250/5488A23V2250/5486A23V2250/5118
Inventor 王守伟刘梦潘晓倩李素张顺亮乔晓玲臧明伍赵冰周慧敏朱宁吴倩蓉曲超
Owner CHINA MEAT RES CENT
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