Preparation method of plant-based meat substitute and plant-based meat substitute

A plant-based, substitute technology, applied in plant protein processing, microbial/single-cell algae protein processing, climate change adaptation, etc., can solve problems such as poor taste, achieve the effect of expanding protein sources and solving beany smell

Pending Publication Date: 2022-08-05
ANGELYEAST CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The main purpose of the present invention is to provide a preparation method of plant-based meat substitutes and plant-based meat substitutes, so as to improve the problem of poor taste of existing plant-based meat substitutes

Method used

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  • Preparation method of plant-based meat substitute and plant-based meat substitute
  • Preparation method of plant-based meat substitute and plant-based meat substitute
  • Preparation method of plant-based meat substitute and plant-based meat substitute

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preparation example Construction

[0029] In a first typical embodiment of the present application, a method for preparing a plant-based meat substitute is provided, the preparation method comprising: a) mixing yeast protein, vegetable protein and polysaccharide to prepare a protein mixture; b) Adding one or more of vegetable oil, water and seasoning to the protein mixture, seasoning for the first time to prepare a milky semi-solid solution; c) squeezing the milky semi-solid solution to prepare vegetable-based meat; d) rehydration and / or shape modification of the plant-based meat, and second seasoning to prepare a plant-based meat substitute.

[0030] Using the above preparation method, yeast protein, vegetable protein and polysaccharide are used as raw materials to prepare a protein mixture. Through the above combination, the fishy smell problem caused by the large use of vegetable proteins including soybean protein can be avoided, and the taste of the final product can be improved. , can better form plant-bas...

Embodiment 1

[0054] 1. Mix 70 parts of yeast protein, 10 parts of soybean protein, 8 parts of pea protein, 8 parts of wheat protein and 4 parts of polysaccharide according to a certain proportion.

[0055] 2. The polysaccharides include microbial polysaccharides (yeast glucan, yeast mannan polysaccharides, plant polysaccharides (konjac gum, guar gum, carrageenan, xanthan gum, methyl cellulose, and curdran).

[0056] 3. Add 55 parts of water, 15 parts of vegetable oil and 3 parts of seasoning to the uniformly mixed material, and stir to form a milky semi-solid solution.

[0057] 4. Add the milky semi-solid solution to the extrusion machine. The extrusion extruder is divided into dry extrusion and wet extrusion. The dry extrusion process parameters (the moisture content in the extrusion process is controlled at 35%, and the temperature in the extrusion process is controlled at 190 ° C) to obtain dry extrusion prepared. plant-based meat (see figure 1 ). Wet extrusion process parameters (th...

Embodiment 2

[0062] 1. Mix 50 parts of yeast protein, 10 parts of soybean protein, 10 parts of pea protein, 5 parts of wheat protein and 25 parts of polysaccharide according to a certain proportion.

[0063] 2. The polysaccharides include microbial polysaccharides (yeast glucan, yeast mannan polysaccharide), plant polysaccharides (konjac gum, guar gum, carrageenan, xanthan gum, methyl cellulose, keratin gum).

[0064] 3. Add 60 parts of water, 10 parts of vegetable oil and 2 parts of seasoning to the uniformly mixed material, and stir to form a milky semi-solid solution.

[0065] 4. Add the milky semi-solid solution to the extrusion machine. The extrusion extruder is divided into dry extrusion and wet extrusion. The dry extrusion process parameters (the moisture content in the extrusion process is controlled at 30%, and the extrusion process temperature is controlled at 195 ° C), and the wet extrusion process parameters are (The moisture content during the extrusion process is controlled ...

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Abstract

The invention provides a preparation method of a plant-based meat substitute and the plant-based meat substitute. The preparation method of the plant-based meat substitute comprises the following steps: a) mixing yeast protein, plant protein and polysaccharide to prepare a protein mixture; b) adding one or more of vegetable oil, water and seasonings into the protein mixture, and seasoning for the first time to prepare a milky semi-solid solution; c) extruding the milky semi-solid solution to prepare the plant-based vegetarian meat; and d) carrying out rehydration or shape modification on the plant-based vegetarian meat, and seasoning for the second time to prepare the plant-based meat substitute. The method can improve the problem of poor taste of existing plant-based meat substitutes, and is suitable for the technical field of development and application of yeast protein and polysaccharide products.

Description

technical field [0001] The invention relates to the technical field of development and application of yeast protein and polysaccharide products, in particular to a method for preparing a plant-based meat substitute and the plant-based meat substitute. Background technique [0002] Meat food has always been popular with consumers, but the resource consumption and environmental pollution of animal breeding, the high price and high cost of meat raw materials have limited production to a certain extent, and at the same time, animal-source meat products contain high cholesterol, and excessive consumption will cause Cause people to suffer from various obesity diseases, such as arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease and so on. [0003] In recent years, there has been increasing research in Asia and other parts of the world on plant-based proteins as alternative protein sources to traditional animal-based foods. It may be that the increasing world po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/22A23J3/20A23J3/16A23J3/18A23J3/14A23J3/26
CPCA23J3/227A23J3/20A23J3/16A23J3/18A23J3/14A23J3/26Y02A40/90
Inventor 覃先武张彦沈硕李沛李库郭辉向飞刘雪姣
Owner ANGELYEAST CO LTD
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