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Fiber-rich wet extrusion plant meat and preparation method thereof

A plant and wet process technology, applied in the field of fiber-rich wet-extruded plant meat and its preparation, can solve the problems of unfavorable fiber formation, increased lipopolysaccharide permeability, increased hardness and chewiness, etc.

Inactive Publication Date: 2021-05-28
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Phosphate, which is often added to sausages, increases the pH and ionic strength of the system, promotes protein extraction, and increases water binding capacity; secondly, starch is often added to extrusion processed meat substitutes, but the disadvantages Starch is not conducive to the formation of fiber; although the addition of sodium alginate can improve the fiber level, the hardness and chewiness increase significantly; carboxymethyl cellulose (CMC) changes the composition of intestinal flora, compresses the thickness of intestinal mucus layer, and increases the fat content. Permeability of polysaccharides, leading to inflammatory bowel disease and metabolic syndrome

Method used

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  • Fiber-rich wet extrusion plant meat and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Soy protein isolate and gluten powder are weighed and mixed according to the ratio of (50:50, w / w), and 5% citrus fiber is added, and stirred for 10 minutes to disperse the mixture evenly;

[0039] (2) Turn on the twin-screw extruder and preheat it for 15 minutes. The temperatures of the second to seventh sections of the heating section are 50, 70, 100, 120, 140, and 150°C respectively, the cooling temperature is 55°C, and the screw speed is 200rpm .

[0040] (3) Add the mixed vegetable protein into the twin-screw extruder at a constant feed rate, and at the same time add water at a constant rate with a constant flow pump, so that the sample is output from the cooling plate at a constant rate. The water-holding properties, tensile mechanical properties and texture properties of the prepared vegetable protein-based artificial meat are shown in Table 1.

Embodiment 2

[0042] (1) Weighing and mixing soybean protein isolate and gluten powder according to the ratio of (50:50, w / w), adding 10% citrus fiber, stirring for 10 minutes to disperse the mixture evenly;

[0043] (2) Turn on the twin-screw extruder and preheat it for 15 minutes. The temperatures of the second to seventh sections of the heating section are 50, 70, 100, 120, 140, and 150°C respectively, the cooling temperature is 55°C, and the screw speed is 200rpm .

[0044] (3) Add the mixed vegetable protein into the twin-screw extruder at a constant feed rate, and at the same time add water at a constant rate with a constant flow pump, so that the sample is output from the cooling plate at a constant rate. The water-holding properties, tensile mechanical properties and texture properties of the prepared vegetable protein-based artificial meat are shown in Table 1.

Embodiment 3

[0046] (1) Soy protein isolate and gluten powder are weighed and mixed according to the ratio of (50:50, w / w), and 5% citrus fiber is added, and stirred for 10 minutes to disperse the mixture evenly;

[0047] (2) Turn on the twin-screw extruder and preheat it for 15 minutes. The temperatures of the second to seventh sections of the heating section are 50, 70, 100, 120, 140, and 150°C respectively, the cooling temperature is 25°C, and the screw speed is 200rpm .

[0048] (3) Add the mixed vegetable protein into the twin-screw extruder at a constant feed rate, and at the same time add water at a constant rate with a constant flow pump, so that the sample is output from the cooling plate at a constant rate. The water-holding properties, tensile mechanical properties and texture properties of the prepared vegetable protein-based artificial meat are shown in Table 1.

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Abstract

The invention discloses a fiber-rich wet extrusion plant meat and a preparation method thereof. According to the preparation method, soybean protein and vital gluten are used as main raw materials, a certain content of citrus fibers is added, and the plant meat is prepared in a twin-screw extrusion mode. When the vegetable protein artificial meat is prepared, the vegetable protein artificial meat is prepared by mixing the following raw materials in parts by weight: 40-80 parts of soybean protein, 40-80 parts of vital gluten and 1-40 parts of citrus fibers. The method has the advantages that the citrus fiber is a raw material with a label cleaning function, and is high in water binding capacity, easy to obtain, low in energy consumption and low in processing amount; the soybean protein has good gelling property, so that the protein is relatively high in plasticity; the vital gluten has a certain promotion effect on the improvement of texture and the rigidity and chewiness of the finished product; and the preparation process adopts a twin-screw extruder, and is simple, easy to operate and suitable for industrial continuous production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fiber-rich wet-extruded plant meat and a preparation method thereof. Background technique [0002] Extrusion processing technology, as a new organizational technology, is widely used in snack food, meat products, convenience food, etc., and can be divided into dry extrusion according to the level of processing moisture content (the raw material is adjusted to a moisture content of 20% to 35%) ) and wet extrusion (40% to 70%). Compared with dry extrusion, wet extrusion is more conducive to protecting the nutrients in food from being destroyed. The raw materials are mixed with water, rotated and extruded by the screw, and enter the heated barrel. Under the conditions of high-speed shear force of the screw and high-temperature cooking, the molten material passes through the cooling circulation device and is cooled rapidly. From the outside to the inside, the cooling degre...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/18A23J3/22A23J3/26
CPCA23J3/16A23J3/18A23J3/227A23J3/26
Inventor 杨晓泉程潜李彦磊
Owner SOUTH CHINA UNIV OF TECH
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