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Gel plant meat and preparation method thereof

A gelling and plant-based technology, which is applied in plant protein processing and textured treatment, can solve problems such as poor taste and weakened gelatinity, achieve sufficient colloidal elasticity, improve gelatinity, and improve soft waxy phenomenon Effect

Inactive Publication Date: 2022-04-08
陕西未来植膳健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The application provides a gelatinous plant and its preparation method, which solves the problem that the gelatinity of the vegetable meat will be weakened after high-temperature cooking, sterilization, frying and cooking, making its taste worse

Method used

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  • Gel plant meat and preparation method thereof
  • Gel plant meat and preparation method thereof
  • Gel plant meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides a gelatinous vegetable meat, comprising the following raw materials in parts by weight:

[0024] Vegetable protein: 2 parts of pea protein, 1.7 parts of mung bean protein, 1.6 parts of rice protein;

[0025] Vegetable oil: 3.5 parts of soybean oil, 5.7 parts of rapeseed oil;

[0026] Adhesive: 0.5 part of curdlan gum, 0.8 part of methyl cellulose;

[0027] Compound enzyme: 0.2 part of TG enzyme, 0.3 part of laccase;

[0028] Textured and silken protein: 27 parts of soybean silk protein, 22 parts of pea textured protein;

[0029] 26 parts of ice water, 8.7 parts of spices and pigments.

[0030] A gelatinous vegetable meat, the preparation method of which is as follows:

[0031] (1) Protein glue preparation steps: weigh ice water, vegetable protein and vegetable oil according to the above formula, put the ice water and vegetable protein into the mixer, adjust the speed to 800rpm for the first mixing until there is no powdery material, adjust t...

Embodiment 2

[0038] This embodiment provides a gelatinous vegetable meat, comprising the following raw materials in parts by weight:

[0039] Vegetable protein: 2 parts of pea protein, 1.7 parts of mung bean protein, 1.6 parts of rice protein;

[0040] Vegetable oil: 3.5 parts of soybean oil, 5.7 parts of rapeseed oil;

[0041] Adhesive: 0.5 part of curdlan gum, 0.8 part of methyl cellulose;

[0042] Compound enzyme: 0.2 part of TG enzyme, 0.3 part of laccase;

[0043] Textured and silken protein: 27 parts of soybean silk protein, 22 parts of pea textured protein;

[0044] 26 parts of ice water, 8.7 parts of spices and pigments.

[0045] A gelatinous vegetable meat, the preparation method of which is as follows:

[0046] (1) Protein glue preparation steps: weigh ice water, vegetable protein and vegetable oil according to the above formula, put the ice water and vegetable protein into the mixer, adjust the speed to 1200rpm for the first mixing until there is no powdery material, adjust ...

Embodiment 3

[0053] This embodiment provides a gelatinous vegetable meat, comprising the following raw materials in parts by weight:

[0054] Vegetable protein: 2 parts of pea protein, 1.7 parts of mung bean protein, 1.6 parts of rice protein;

[0055] Vegetable oil: 3.5 parts of soybean oil, 5.7 parts of rapeseed oil;

[0056] Adhesive: 0.5 part of curdlan gum, 0.8 part of methyl cellulose;

[0057] Compound enzyme: 0.2 part of TG enzyme, 0.3 part of laccase;

[0058] Textured and silken protein: 27 parts of soybean silk protein, 22 parts of pea textured protein;

[0059] 26 parts of ice water, 8.7 parts of spices and pigments.

[0060] A gelatinous vegetable meat, the preparation method of which is as follows:

[0061] (1) Protein glue preparation steps: weigh ice water, vegetable protein and vegetable oil according to the above formula, put the ice water and vegetable protein into the mixer, adjust the speed to 1200rpm for the first mixing until there is no powdery material, adjust ...

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Abstract

The invention provides gelled plant meat and a preparation method thereof, and the gelled plant meat is prepared from the following raw materials in parts by weight: 3-20 parts of plant protein, 15-65 parts of tissue and drawing protein, 2-20 parts of vegetable oil, 10-40 parts of ice water, 1.8-10 parts of an adhesive, 0.2-5 parts of compound enzyme, 2-15 parts of spice and 0.1-1 part of natural pigment. The adhesive comprises curdlan, methyl cellulose, konjac glucomannan, carrageenan and modified starch, different gel characteristics of several gelling agents are combined, when the gelling agents are matched according to different proportions, formation of a protein colloid system can be promoted, and particularly, the konjac glucomannan and the carrageenan can cooperate to form thermal reversible gel with good elasticity; besides, the compound enzyme comprises sylvite, TG enzyme and laccase, potassium ions can improve the gel property of the thermal reversible gel after being combined with the plant protein, so that the colloid of the cooled plant meat is sufficient in elasticity and good in toughness, and the soft and glutinous phenomenon of the cooled plant meat can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to gelatinous vegetable meat and a preparation method thereof. Background technique [0002] Plant meat has high protein content and low fat content, which is in line with contemporary consumers' pursuit of low-fat plant meat. However, since protein gel is a colloidal system formed by water dispersion in protein particles, it has a certain shape and elasticity. The preparation steps The high temperature and sterilization process will affect its colloidal system. Therefore, after the vegetable meat is cooked at high temperature, sterilized, and fried, the gelatinity of the vegetable meat will be weakened, which will easily cause more water loss and the formation of holes. The problem is, in addition, the plant meat will also become soft and waxy after cooling, making it taste worse. Contents of the invention [0003] The present application provides a gelatinou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/14A23J3/22
Inventor 曹美霞何红伟高升蒋硕王倩倩靳莉
Owner 陕西未来植膳健康科技有限公司
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