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Vegetable protein pork intestine and production method thereof

A plant protein and production method technology, applied in the field of bionic food, can solve problems such as high cholesterol, health and safety concerns in the processing process, excessive fat, etc., and achieve the effects of continuous production process, chewy taste characteristics, and simple operation process

Pending Publication Date: 2021-12-21
沁海(上海)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the potential safety hazards, difficult processing, high fat content and high cholesterol in the existing real fat sausage products, as well as the low nutritional value of the commercially available vegetarian fat sausage products, and the low degree of simulation in terms of shape, taste, texture and flavor, this paper The invention provides a production method of vegetable protein fat sausage products
[0010] This invention proposes for the first time that the high-humidity extrusion technology is applied to the processing field of vegetarian fat sausage, and cooperates with the mold shape, which not only solves the problem of low simulation degree of shape, taste and flavor existing in the processing of vegetarian fat sausage, but also avoids the real fat sausage Too much fat, high cholesterol, concerns about hygiene and safety during processing, etc.

Method used

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  • Vegetable protein pork intestine and production method thereof
  • Vegetable protein pork intestine and production method thereof
  • Vegetable protein pork intestine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The present embodiment provides a kind of production method of vegetable protein sausage, such as figure 1 As shown, the steps are as follows:

[0036] (1) Raw material preparation:

[0037] Mix soybean protein isolate and wheat protein at a weight ratio of 4:1 to ensure that the crude protein content in the mixed raw materials is not less than 80%, and the nitrogen solubility index is not less than 40%;

[0038] Add an auxiliary material additive composed of yeast extract, beany smell masking agent, and sausage essence in a weight ratio of 5:2:2 in a weight ratio of 0.2%, and then mix step by step to obtain a mixed material;

[0039] (2) extrusion:

[0040] Using a twin-screw extruder, the mixed material is evenly fed through the feeder, and water is added online through a constant flow pump;

[0041] Synchronously adjust the feeding speed of the extruder to 30g / min, the moisture content of the product to 50%, the screw speed to 150 rpm and the barrel temperature to...

Embodiment 2

[0049] This embodiment provides a method for producing vegetable protein fatty sausage, the steps are as follows:

[0050] (1) Raw material preparation:

[0051] Mix low-temperature soybean protein, wheat protein, and pea protein in a weight ratio of 3:3:4 to ensure that the crude protein content in the mixed raw materials is not less than 65%, and the nitrogen solubility index is not less than 30%;

[0052] Add the excipient additive consisting of yeast extract, beany smell masking agent and sausage essence in a weight ratio of 5:2:2 at a weight ratio of 0.5%, and then mix them step by step;

[0053] (2) extrusion:

[0054] Using a twin-screw extruder, the mixed material is evenly fed through the feeder, and water is added online through a constant flow pump;

[0055] Synchronously adjust the feeding speed of the extruder to 20g / min, the moisture content of the product to 55%, the screw speed to 200 rpm and the barrel temperature to 150°C to ensure that the extruded product...

Embodiment 3

[0060] This embodiment provides a method for producing vegetable protein fatty sausage, the steps are as follows:

[0061] (1) Raw material preparation:

[0062] Mix soybean protein concentrate, peanut protein, and hemp seed protein in a weight ratio of 6:3:1 to ensure that the crude protein content in the mixed raw materials is not less than 70%, and the nitrogen solubility index is not less than 30%;

[0063] Add an auxiliary material additive consisting of yeast extract, beany smell masking agent, and sausage essence in a weight ratio of 5:2:2 at a weight ratio of 0.8%, and then mix them step by step;

[0064] (2) extrusion:

[0065] Using a twin-screw extruder, the mixed material is evenly fed through the feeder, and water is added online through a constant flow pump;

[0066] Synchronously adjust the feeding speed of the extruder to 40g / min, the moisture content of the product to 55%, the screw speed to 180 rpm and the barrel temperature to 145°C to ensure that the extr...

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Abstract

The invention relates to the technical field of bionic food, in particular to a vegetable protein pork intestine and a production method thereof. According to the production method of the vegetable protein pork intestine, the simulated vegetarian pork intestine is produced by taking vegetable protein as a raw material through a high-humidity extrusion technology and mold forming. The high-humidity extrusion technology is applied to the field of vegetarian pork intestine processing for the first time and is matched with mold forming, so that not only is the problem of low simulation degree of appearance, taste and flavor in existing vegetarian pork intestine processing solved, but also the defects of excessive fat, relatively high cholesterol, worry about health and safety in the processing process and the like of real pork intestines are avoided. More importantly, the production method has small limitation on raw materials, realizes the purpose of preparing the vegetarian pork intestine which is healthier and more nutritional and have high simulation degree by taking conventional vegetable protein as raw materials, and provides more food material choices for food, catering industries and consumers.

Description

technical field [0001] The invention relates to the technical field of bionic food, in particular to a vegetable protein fatty sausage and a production method thereof. Background technique [0002] Pig intestine is an important internal organ for transporting and digesting food. It has strong toughness and a moderate amount of fat. The fat sausage commonly referred to in daily life refers more to pig large intestine, which has the functions of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding. It is a unique and delicious raw material for hot pot cooking and catering. [0003] However, fat intestines often face the following problems in actual consumption: on the one hand, due to the use of antibiotics, mineral elements, and mildew in feed in animal husbandry, the intestines of animals are damaged, resulting in thin and brittle intestines of pigs, and the inner wall is festered, inflamed, Congestion and other problems occur from time to time; ...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/18A23J3/14A23J3/26A23J3/22
CPCA23J3/16A23J3/18A23J3/14A23J3/26A23J3/227
Inventor 苟轶群陈锋亮周宁詹斌刘浩
Owner 沁海(上海)食品有限公司
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