Soybean protein isolate vegetarian ball, preparation method and equipment

A technology of soybean protein and protein protein, which is applied in the direction of plant protein processing and texturization, can solve the problems of poor molding, and achieve the effect of moderate consistency of material liquid, crisp taste and easy industrial production

Pending Publication Date: 2022-07-26
SHANDONG YUWANG ECOLOGY FOOD IND
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is necessary to develop a product with soybean protein as the main raw material, which has a springy and crispy taste, a chewy feeling, and a meat-like flavor. At the same time, the consistency of the feed liquid is moderate. The problem of poor shape of the meatballs is easy for industrial production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1, a kind of soy protein meatball

[0047] In parts by mass, it is composed of the following components: water 50%, soybean protein 12%, soybean oil 6%, tapioca modified starch 4%, drawing protein 12%, seasoning 10%, fungus 1%, shiitake mushroom 1%, Soybean dietary fiber 1%, dark soy sauce 1.5%, TG enzyme 4‰, meat flavor 2‰.

[0048] The preparation method of soy protein balls, its steps are as follows:

[0049] (1) Production of soybean protein emulsified pulp: hydrate water and soybean protein at high speed in a chopping pot for 4 minutes, then add soybean oil to emulsify for 3 minutes; the chopping and mixing emulsified pulp is for use.

[0050] (2) Production of rehydrated drawing protein: soak the drawing protein in warm water at 50°C for about 30 minutes, until there is no hard core, then remove it, and squeeze out excess water after repeated rinsing, and control the drawing protein: water ratio at 1:1.2 , and then remove the wire.

[0051] (3) Soak ...

Embodiment 2

[0054] Embodiment 2, a kind of soy protein meatball

[0055] In parts by mass, it is composed of the following components: water 48%, soybean protein 10%, corn oil 5%, corn modified starch 6%, drawing protein 15%, seasoning 8%, fungus 2%, shiitake mushroom 4%, Soybean dietary fiber 0.5%, dark soy sauce 1%, TG enzyme 3‰, meat flavor 2‰.

[0056] The preparation method of soy protein balls, its steps are as follows:

[0057] (1) Production of soybean protein emulsified pulp: hydrate water and soybean protein at high speed in a chopping pot for 4 minutes, then add corn oil to emulsify for 3 minutes; the chopping and mixing emulsified pulp is for later use.

[0058] (2) Production of rehydrated drawing protein: soak the drawing protein in warm water at 50°C for about 30 minutes, until there is no hard core, then remove it, and squeeze out excess water after repeated rinsing, and control the drawing protein: water ratio at 1:1.2 , and then remove the wire.

[0059] (3) Soak the ...

Embodiment 3

[0062] Embodiment 3, a kind of soy protein meatball

[0063] In parts by mass, it is composed of the following components: water 40%, soybean protein 15%, corn oil 5%, corn modified starch 6%, drawing protein 20%, seasoning 8%, fungus 2%, shiitake mushroom 2%, Soybean dietary fiber 0.5%, dark soy sauce 1%, TG enzyme 3‰, meat flavor 2‰.

[0064] The preparation method of soy protein balls, the steps are the same as those in Example 2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses soybean protein isolate vegetarian balls, and a preparation method and equipment thereof. The vegetarian balls are prepared from the following raw materials in parts by weight: 30-60 parts of water, 6-20 parts of soybean protein, 3-8 parts of vegetable oil, 2-10 parts of modified starch, 15-30 parts of drawing protein, 5-10 parts of seasoning, 1-4 parts of agaric, 1-4 parts of shiitake mushrooms, 0.5-2 parts of soybean dietary fibers, 1-1.5 parts of dark soy sauce, 0.1-0.5 part of TG enzyme and 0.1-0.3 part of optional meat flavor essence. The vegetarian balls are elastic and crisp in taste, chewy, have flavor similar to meat and moderate in material liquid thickness, can pass through a forming machine perfectly and can be rapidly formed in the forming stage, the problem that common vegetarian balls are poor in forming is solved, and industrial production is easy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soybean protein isolate meatball, a preparation method and equipment. Background technique [0002] With the increase of population, consumers' demand for animal protein continues to increase. However, the intake of large amounts of animal protein has caused great damage to land, water resources and ecological environment. A vegetarian diet highly respects animal welfare and protects the ecological environment, and has certain positive effects on the natural environment, consumers and social development. In recent years, the trend of healthy eating has become more and more popular, and the concept of vegetarianism has gradually become popular. Vegetarian meat, vegetarian eggs and other products have gradually become popular in the market. [0003] Soy protein contains a variety of trace elements necessary for the human body such as iron, calcium, phosphorus, magnesium...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22
CPCA23J3/16A23J3/227
Inventor 李顺秀邵杰付淼曲玲玲王彩华王笛田田
Owner SHANDONG YUWANG ECOLOGY FOOD IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap