Plant-based meat paper crisp chip and preparation method thereof

Abstract

The invention discloses a plant-based meat paper crisp chip and a preparation method thereof. The plant-based meat paper crisp chip comprises the following raw materials in parts by weight: 27-42 parts of water, 10-15 parts of pea protein, 5-8 parts of rice protein, 8-12 parts of vegetable oil, 8-12 parts of starch acetate, 4-8 parts of soy sauce, 2-4 parts of salt, 1-3 parts of yeast extract, 1-3 parts of spices, 1-3 parts of sorghum red, 1-3 parts of edible flavors and fragrances and 0.02-0.04 part of TG enzyme. The preparation method comprises the steps of wet extrusion, mixing, chopping, steaming and freezing, slicing and shaping, frying, baking and the like. The pea protein and the rice protein which are low in allergen are selected to be compounded, the vegetable protein is extruded and processed through a wet method, the protein raw material with better texture characteristics is obtained, seasoning is conducted in the early stage, the flavor of the meat paper crisp chips is more effectively simulated, and the effect of removing beany flavor is achieved; through the synergistic effect of the TG enzyme and the acetate starch, the texture characteristics of the product are improved.

Description

technical field [0001] The invention relates to the field of refined processing of vegetable protein products, in particular to a plant-based meat paper crisp and a preparation method thereof, which has a similar taste and flavor to real meat paper, and belongs to the technical field of food. Background technique [0002] Under the general trend of consumption upgrading in the food industry, elements such as "vegetarian", "healthy" and "environmental protection" have increasingly become important consumption drivers, and the market potential of plant-based meat is beyond doubt. The group standard T / CIFST 001-2020 for plant-based meat products released on December 25, 2020 clearly defined "plant-based meat products": plant raw materials (such as beans, grains, etc., including algae and fungi) etc.) or its processed products as a source of protein and fat, with or without adding other auxiliary materials, food additives (including nutrition enhancers), the processed products h...

AI Technical Summary

Problems solved by technology

However, the selected vegetable protein is soybean protein, which contains allergens and has a strong beany smell; and the texture of the product is not good

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