Method for preparing vegetable protein meat by using konjak compound gel as substitute for fat

Abstract

The invention discloses a method for preparing vegetable protein meat by using konjak compound gel as a substitute for fat, and belongs to the technical field of food processing. The method for preparing the substitute fat granules comprises the following steps: (1) adding konjak flour and carrageenan into water, and uniformly mixing to obtain a konjak compound gel; wherein the mass ratio of the konjak flour to the carrageenan is (1-3): 1; (2) adding soybean protein into water, uniformly mixing, and then heating to prepare a soybean protein dispersion; (3) adding the konjak compound gel, the soybean protein dispersion, the meat flavor and the slow-release agent into vegetable oil for emulsifying; and adding sodium carbonate, uniformly mixing, heating for forming, cooling and cutting to obtain the substitute fat particles. The obtained substitute fat particles are added into the preparation of the vegetable protein meat, so that the appearance simulation of the vegetable protein meat product is improved, and the vegetable protein meat is endowed with excellent fat texture and fat-like mouth feel.

Description

technical field [0001] The invention relates to a method for preparing vegetable protein meat by using konjac compound gel as a fat substitute, and belongs to the technical field of food processing. Background technique [0002] Vegetable protein meat uses vegetable protein such as peas and soybeans as raw materials. After mechanical actions such as heating, pressure changes and freezing, the protein is formed into a fibrous structure, and then water, lipids, flavors, pigments, trace minerals and vitamins are added to make it. into vegetable protein meat with fresh meat taste and nutritional value. However, due to the lack of animal fat in meat products, vegetable protein meat lacks flavor, nutrition, texture and sensory properties. [0003] At present, although some people have used vegetable oil instead of animal fat to improve the fatty acid profile of vegetable protein meat products, the vegetable protein meat with vegetable oil instead of animal fat generally has the p...

AI Technical Summary

Problems solved by technology

However, due to the lack of animal fat in meat products, vegetable protein meat lacks flavor, nutrition, texture and sensory properties.

[0003] At present, although some people have used vegetable oil instead of animal fat to improve the fatty acid profile of vegetable protein meat products, the vegetable protein meat with vegetable oil instead of animal fat generally has the problem of faster oxidation rate of vegetable oil and poor sensory acceptance; Konjac gel is used in the preparation of fat replacement to mak

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