Plant-based artificial meat and preparation method thereof

A kind of artificial meat, plant-based technology, applied in the field of plant-based artificial meat and its preparation, can solve the problems of high cholesterol, high fat, lack of taste and chewiness of animal meat, etc., to reduce high blood pressure, rich nutrition, improve human body The effect of immunity

Active Publication Date: 2021-11-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to solve the problem of high fat and high cholesterol existing in traditional meat, and the existing plant-based artificial meat mostly uses vegetarian minced meat as raw material, which does not have the taste and chewiness similar to animal meat, and provides a healthy Safe plant-based artificial meat with beans as main raw material, good taste and low cost and preparation method thereof

Method used

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  • Plant-based artificial meat and preparation method thereof
  • Plant-based artificial meat and preparation method thereof
  • Plant-based artificial meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A plant-based artificial meat, processed with plant protein as the main raw material, which simulates the muscle fiber and adipose tissue of the original cut meat, and has a two-phase structure and taste of fiber and fat.

[0055] In parts by weight, the raw materials of the protein fiber skeleton are: 1 part of soybean, 1 part of green bean, 1 part of gluten powder, 0.01 part of magnesium chloride, 0.01 part of calcium sulfate, 0.01 part of guar gum and 8 parts of distilled water;

[0056] In parts by weight, the raw materials of the fat phase are: 1 part of soybean, 1 part of green bean, 0.01 part of magnesium chloride, 0.01 part of calcium sulfate, 0.02 part of konjac gum and 8 parts of distilled water.

[0057] A method for preparing plant-based artificial meat, comprising the steps of:

[0058] 1) Protein gel preparation:

[0059] (1) Raw material preparation: wash the bean raw material (1 part of soybean, 1 part of green bean), remove impurities, and soak for 10 ...

Embodiment 2

[0071] A plant-based artificial meat, processed with plant protein as the main raw material, which simulates the muscle fiber and adipose tissue of the original cut meat, and has a two-phase structure and taste of fiber and fat.

[0072] In terms of parts by weight, the raw materials of the protein fiber skeleton include: 1.2 parts of soybeans, 0.8 parts of chickpeas, 1 part of gluten powder, 0.01 parts of magnesium chloride, 0.01 parts of calcium sulfate, 0.005 parts of guar gum, 0.005 parts of curdlan gum and 8 parts of distilled water;

[0073] In parts by weight, the raw materials of the fat phase include: 1.2 parts of soybeans, 0.8 parts of chickpeas, 0.05 parts of magnesium chloride, 0.01 parts of calcium sulfate, 0.05 parts of gluconolactone, 0.02 parts of carrageenan and 8 parts of distilled water.

[0074] A method for preparing plant-based artificial meat, comprising the steps of:

[0075] 1) Protein gel preparation:

[0076] (1) Prepare raw materials: wash the raw...

Embodiment 3

[0088] A plant-based artificial meat, processed with plant protein as the main raw material, which simulates the muscle fiber and adipose tissue of the original cut meat, and has a two-phase structure and taste of fiber and fat.

[0089] In parts by weight, the raw materials of the protein fiber skeleton include: 1 part of soybeans, 0.6 parts of green beans, 0.6 parts of peas, 0.8 parts of gluten powder, 0.012 parts of magnesium chloride, 0.008 parts of calcium sulfate, 0.01 parts of guar gum and 8 parts of distilled water ;

[0090] In parts by weight, the raw materials of the fat phase include: 1.2 parts of soybeans, 0.8 parts of black soybeans, 0.01 parts of magnesium chloride, 0.01 parts of gluconolactone, 0.02 parts of xanthan gum and 8 parts of distilled water.

[0091] A method for preparing plant-based artificial meat, comprising the steps of:

[0092] 1) Protein gel preparation:

[0093] (1) Raw material preparation: wash the bean raw material (1 part of soybean, 0....

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Abstract

The invention discloses plant-based artificial meat and a preparation method thereof. The plant-based artificial meat is formed by adding a protein fiber skeleton into an unsolidified fat phase for treatment, wherein the uncoagulated fat phase is obtained by adding vital gluten into soybean milk, boiling, cooling to 4-20 DEG C, adding a coagulator and edible gum, and uniformly stirring; the protein fiber skeleton is formed by freezing protein gel at -10 to -20 DEG C, then unfreezing to obtain protein fibers with a network structure, and frying and drying the protein fibers to reinforce the fibers. The plant-based artificial meat disclosed by the invention has the advantages of high protein, low fat and low cholesterol, contains various amino acids necessary for a human body, and is high in nutritional value; the product has the two-phase structure and taste of fiber and fat, the meat fiber effect of the product is vivid, the fine and smooth feeling of fat is fully reflected, and the meat quality and taste are obvious; in addition, the product is prepared from natural soybeans, no preservative or whitening agent is added, and production raw materials are safe.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plant-based artificial meat and a preparation method thereof. Background technique [0002] With the growth of the world population and the rapid development of society, the human demand for meat has greatly increased, which has exacerbated the problem of shortage of food resources. In addition, people are gradually aware of the depletion of resources and adverse impacts on the environment caused by animal husbandry. The greenhouse gases produced by animal husbandry exceed the emissions of global transportation, which intensifies the greenhouse effect. In addition, in the process of meat processing, a large amount of wastewater containing organic matter will be discharged, which increases the pressure of wastewater treatment. [0003] Meat products are characterized by high fat, high calories, and high cholesterol. Excessive intake of meat products will lead to obesity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L11/40A23L33/00
CPCA23L11/45A23L11/40A23L33/00A23V2002/00A23V2200/3262A23V2200/326A23V2200/328A23V2200/332A23V2250/5486A23V2250/506A23V2250/5066A23V2300/20A23V2300/24A23V2300/10A23V2250/5086A23V2250/504A23V2250/5036
Inventor 余龙周颖琳刘宏生蔡幸哲杨茂朱芷仪
Owner SOUTH CHINA UNIV OF TECH
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