Vegetable protein meat and preparation method thereof

Abstract

The invention relates to the field of food processing, in particular to vegetable protein meat and a preparation method thereof. The vegetable protein meat is prepared from, by weight, 20-30 parts ofblack sesame protein powder, 15-25 parts of black bean protein isolate powder, 10-15 parts of black bean pulp powder, 10-15 parts of Chinese yam starch, 5-10 parts of quinoa protein powder, 15-30 parts of nut protein powder, 1-3 parts of tricholoma matsutake extract powder and 3-5 parts of selenium-enriched yeast powder. By selecting a specific raw material formula and through a specific technological process, the prepared vegetable protein meat has extremely high nutritional value and functionality (the activity of nattokinase reaches 2,000-2,500 U / g, and the viable count of probiotics reaches 7.0 * 10<9>-1 * 10<10> cfu / g); and meanwhile, the vegetable protein meat has taste and flavor very similar to those of a real meat product, and the product can be used as a substitute of meat products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to vegetable protein meat and a preparation method thereof. Background technique [0002] In recent years, the consumption of meat products has increased sharply, resulting in people's unreasonable diet structure and unbalanced diet, leading to a series of metabolic diseases in the body. Studies have found that excessive consumption of animal meat (such as pork, beef, mutton and other red meat) will not only lead to obesity, diabetes, but also cardiovascular diseases, various cancers (such as rectal cancer, pancreatic cancer, bladder cancer, Gallbladder cancer, ovarian cancer, lung cancer, prostate cancer, breast cancer or gastric cancer, etc.); In addition, during the breeding period of livestock and poultry, in order to make the livestock and poultry grow rapidly, they will be fed a large amount of drugs containing antibiotics and hormones. It will lead to an increase in antibiotic...

AI Technical Summary

Problems solved by technology

[0003] However, the nutrition and deliciousness of meat products are desirable, but the health risks they bring are prohibitive. In this case, it is necessary to provide a kind of meat that has the texture of animal meat and has high nutritional value Substitution is a technical problem that those skilled in the art need to solve urgently

[0004] At present, most of the vegetable meat products on the market that can replace or partially replace animal meat use soybean protein or pea protein as the main ingredient, and soybean meal, gluten, and corn starch as ingredients to make silk protein, but the silk protein product It only has the texture of meat, its flavor is ordinary, and its nutritional value is far from that of animal meat, which cannot meet people's increasing demand for healthy vegetable protein meat

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