A method for preparing vegetable protein meat

Abstract

The present invention provides a method for preparing plant protein meat, and belongs to the field of food processing technology. The present invention adopts wet spinning technology to prepare plant protein fibers. After the plant protein fibers are mixed with plant protein powder, sodium alginate, sodium chloride, monosodium glutamate, vegetable oil and water, they are subjected to cryogel treatment, protein backfilling and gel treatment to form plant protein meat products with good tissue structure. The preparation method of the present invention is lower in cost than electrospinning and 3D printing technology, and can realize industrial production. In addition, the product organization and fibrosis effect obtained by the preparation method of the present application is better than extruded protein, and the application range of plant protein is wider.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing plant protein meat. Background Art

[0002] Plant protein meat is a kind of artificial meat, which is made from plant-based food and obtained through a series of processing to have the sensory quality of meat. At present, people are no longer satisfied with traditional plant protein foods such as tofu, but tend to choose plant protein meat with a texture and appearance that is highly similar to meat.

[0003] In order to imitate the texture of real meat, researchers use electrospinning, 3D printing and extrusion technology to make plant protein form a meat-like fiber structure. Among them, electrospinning technology is to dissolve soy protein isolate in alkali solution to denature soy protein and destroy its natural structure. Then, it is pressed through a spinneret with a gel adhesive and squeezed into an acidic solution to solidify into oriented fibers to simulate the fiber state of meat. The current electrospinning technology is very expensive and not suitable for all proteins. Alkali treatment will have some adverse effects and is difficult to commercialize. The product produced by extrusion technology has low moisture content and is spongy. It needs to be rehydrated before use. The subsequent process is complicated, and the fiber structure is quite different from real meat. 3D printing technology is to melt solid or semi-solid plant protein raw materials, extrude the melted protein from a moving FDM nozzle, solidify to form a layered fiber structure, and then simulate meat products. However, the equipment cost of 3D printing technology is high, the molding speed is slow and requires subsequent processing. Therefore, the current electrospinning and 3D printing technologies cannot be promoted on an industrial scale.

[0004] Extrusion technology is to place plant protein in a single-screw or twin-screw extruder, and denature the plant protein through high temperature, high pressure, high shear, etc., forming a plasticized melt, and then form a fiber structure through molecular chain expansion, agglomeration, aggregation, and cross-linking. Extrusion technology is lower in cost than electrospinning and 3D printing technology, and is more conducive to industrial-scale promotion. However, the organization and fibrosis effects of plant protein meat prepared by existing extrusion technology need to be improved. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing plant protein meat. The preparation method of the present invention is not only conducive to industrial-scale promotion, but also can effectively improve the organization and fibrosis effects of plant protein meat.

[0006] The present invention provides a method for preparing plant protein meat, comprising the following steps:

[0007] The vegetable protein spinning solution is sprayed into the coagulation liquid for spinning to obtain protein fibers;

[0008] The protein fiber, plant protein powder, sodium alginate, sodium chloride, monosodium glutamate, vegetable oil and water are mixed to obtain a mixture;

[0009] The mixture is transferred to a mold and covered with a heat insulating material on the upper surface, and then subjected to a first freezing at -5°C to 15°C, or the mixture is transferred to a mold and then subjected to a second freezing at -25°C to 35°C;

[0010] The first frozen or second frozen material is immersed in a calcium acetate solution for first thawing to obtain a gel-like material;

[0011] After covering the upper surface of the gel-like material with a heat-insulating material, performing a third freezing at -5°C-15°C or performing a fourth freezing at -25°C-35°C;

[0012] Performing a second thawing on the material after the third freezing or the fourth freezing to obtain a strip-shaped organized material;

[0013] Removing free liquid from the organized material to obtain a dry material, immersing the dry material in a vegetable protein aqueous solution, and allowing the dried material to stand to obtain vegetable protein meat;

[0014] The aqueous vegetable protein solution further comprises transglutaminase.

[0015] Preferably, the plant protein spinning solution uses water as a dispersant and includes the following components in parts by mass: 12 to 18 parts of plant protein powder, 0.8 to 1.2 parts of sodium alginate and 4 to 6 parts of vegetable oil; the mass ratio of the total mass of the plant protein powder, sodium alginate and vegetable oil to water is (6 to 8):60.

[0016] Preferably, the time of the first freezing and the third freezing is independently 20 to 28 hours.

[0017] Preferably, the time of the second freezing and the fourth freezing is independently 6 to 10 hours.

[0018] Preferably, the first thawing temperature is 4°C.

[0019] Preferably, the mass ratio of the total mass of the plant protein and transglutaminase in the plant protein aqueous solution to water is (10-15):90; the mass ratio of the plant protein to transglutaminase is (8-12):1.

[0020] Preferably, the coagulation liquid comprises a calcium chloride aqueous solution; the mass concentration of calcium chloride in the calcium chloride aqueous solution is 0.5% to 2%.

[0021] Preferably, the flow rate of the plant protein spinning solution sprayed into the coagulation liquid is 2 to 8 mL / min.

[0022] Preferably, the nozzle used to spray the vegetable protein spinning solution into the coagulation solution is a conical nozzle, and the inner diameter of the tip of the conical nozzle is 0.3-0.5 mm.

[0023] Preferably, the thermal insulation material comprises a foamed silica gel plate; the thickness of the foamed silica gel plate is 2 to 5 cm.

[0024] The present invention provides a method for preparing plant protein meat. The present invention adopts wet spinning technology to prepare plant protein fibers, and the plant protein fibers are mixed with plant protein powder, sodium alginate, sodium chloride, monosodium glutamate, vegetable oil and water, and then subjected to cryogel treatment, protein backfilling and gel treatment to form a plant protein meat product with a good tissue structure; wherein sodium alginate is used to improve the product tissue structure, and vegetable oil is used to increase the emulsification of protein. The product prepared by the method of the present invention has better organization and fiberization effects than extruded protein, and the application range of plant protein is wider. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0026] Figure 1 It is a schematic diagram of a wet plant protein spinning device, wherein 1 is an injection pump, 2 is a syringe, 3 is a jet needle, 4 is a coagulation bath, 5 is a collecting roller, and 6 is a motor driving the collecting roller. DETAILED DESCRIPTION

[0027] The present invention provides a method for preparing plant protein meat, comprising the following steps:

[0028] The vegetable protein spinning solution is sprayed into the coagulation liquid for spinning to obtain protein fibers;

[0029] The protein fiber, plant protein powder, sodium alginate, sodium chloride, monosodium glutamate, vegetable oil and water are mixed to obtain a mixture;

[0030] The mixture is transferred to a mold and covered with a heat insulating material on the upper surface, and then subjected to a first freezing at -5°C to 15°C, or the mixture is transferred to a mold and then subjected to a second freezing at -25°C to 35°C;

[0031] The first frozen or second frozen material is immersed in a calcium acetate solution for first thawing to obtain a gel-like material;

[0032] After covering the upper surface of the gel-like material with a heat-insulating material, performing a third freezing at -5°C-15°C or performing a fourth freezing at -25°C-35°C on the gel-like material;

[0033] Performing a second thawing on the material after the third freezing or the fourth freezing to obtain a strip-shaped organized material;

[0034] Removing free liquid from the organized material to obtain a dry material, immersing the dry material in a vegetable protein aqueous solution, and allowing the dried material to stand to obtain vegetable protein meat;

[0035] The aqueous vegetable protein solution further comprises transglutaminase.

[0036] The invention firstly sprays the plant protein spinning solution into the coagulation liquid for spinning to obtain the protein fiber.

[0037] In the present invention, the vegetable protein spinning solution uses water as a dispersant, and preferably includes the following components by weight: 12 to 18 parts of vegetable protein powder, 0.8 to 1.2 parts of sodium alginate, and 4 to 6 parts of vegetable oil; in the present invention, the mass of the vegetable protein powder is preferably 15 parts; the mass of the sodium alginate is preferably 1 part; the mass of the vegetable oil is preferably 5 parts. In the present invention, the mass ratio of the total mass of the vegetable protein powder, sodium alginate, and vegetable oil to water is preferably (6 to 8):60, and more preferably 7:60.

[0038] In the present invention, sodium alginate is used to improve the organizational structure of the product, and vegetable oil is used to increase the emulsification of protein; alginate, protein and calcium ions are cross-linked and gelled into fibers.

[0039] In the present invention, the spinning is wet spinning. The present invention has no special restrictions on the equipment used for the spinning, and conventional wet spinning equipment in the art can be used. In the specific implementation of the present invention, the equipment used for the spinning is a biological fiber and its preparation method and wet spinning device disclosed in patent CN202110572086.5, and its structural schematic diagram is as follows Figure 1 As shown, 1 is an injection pump, 2 is a syringe, 3 is a jet needle, 4 is a coagulation bath, 5 is a collecting roller, and 6 is a motor driving the collecting roller.

[0040] In the present invention, the protein fibers are preferably recovered in a silicone rubber rotating collector having a diameter of 20 mm and rotating at 200 rpm.

[0041] After obtaining the protein fiber, the present invention preferably further comprises washing the fibrin fiber, and the reagent used for the washing is preferably water. In the present invention, the storage temperature of the protein fiber is preferably 4°C.

[0042] In the present invention, the coagulation liquid preferably comprises a calcium chloride aqueous solution; the mass concentration of calcium chloride in the calcium chloride aqueous solution is preferably 0.5% to 2%, more preferably 1% to 1.5%.

[0043] In the present invention, the flow rate of the vegetable protein spinning solution sprayed into the coagulation solution is preferably 2 to 8 mL / min, more preferably 3 to 5 mL / min.

[0044] In the present invention, the nozzle used to spray the vegetable protein spinning solution into the coagulation solution is preferably a conical nozzle, and the inner diameter of the tip of the conical nozzle is preferably 0.3-0.5 mm, more preferably 0.4 mm.

[0045] After obtaining the protein fiber, the present invention mixes the protein fiber, plant protein powder, sodium alginate, sodium chloride, monosodium glutamate, vegetable oil and water to obtain a mixture.

[0046] In the present invention, the mixture preferably includes the following components by weight: 2 parts of protein fiber, 6 parts of vegetable protein powder, 2 parts of sodium alginate, 1 part of sodium chloride, 0.1 part of monosodium glutamate, 8.2 parts of vegetable oil and 82.5 parts of water; the solid content of the mixture is preferably 5% to 10%, more preferably 8%. The present invention has no special restrictions on the mixing method, which is subject to uniform mixing. In the present invention, the mixing order is preferably to mix the vegetable protein powder, sodium alginate, sodium chloride, monosodium glutamate and protein fiber first, and then add vegetable oil and water for mixing; the water is preferably purified water.

[0047] After obtaining the mixture, the present invention transfers the mixture to a mold and covers the upper surface with a heat insulating material before performing a first freezing at -10°C, or transfers the mixture to a mold before performing a second freezing at -30°C.

[0048] When the second freezing is performed, the mixture is directly subjected to the second freezing without covering the upper surface of the mixture with a heat insulating material.

[0049] In the present invention, the heat insulating material preferably comprises a foamed silica gel plate; the thickness of the foamed silica gel plate is preferably 2 to 5 cm, more preferably 3 to 4 cm.

[0050] In the present invention, the first freezing time is preferably 20 to 28 hours, more preferably 24 hours, the first freezing is slow freezing, and the role of covering with insulation material is to further reduce the freezing speed; the second freezing time is preferably 6 to 10 hours, more preferably 8 hours, and the second freezing is rapid freezing.

[0051] In the present invention, the material of the mold is preferably silicone.

[0052] After the first freezing or the second freezing, the present invention immerses the first freezing or the second freezing material in a calcium acetate solution for a first thawing to obtain a gel-like material.

[0053] In the present invention, the calcium acetate solution uses water as a solvent; the mass concentration of calcium acetate in the calcium acetate solution is preferably 3% to 8%, more preferably 5%. In the present invention, the temperature of the first thawing is preferably 4°C; the time of the first thawing is preferably 96 hours. After the first thawing, the part occupied by ice crystals forms pores, and a liquid containing sodium chloride, monosodium glutamate, soluble protein and a small amount of vegetable oil is precipitated.

[0054] After obtaining the gel-like material, the present invention covers the upper surface of the gel-like material with a heat-insulating material and then performs a third freezing at -10°C or performs a fourth freezing at -30°C.

[0055] When the fourth freezing is performed, the mixture is directly subjected to the fourth freezing without covering the upper surface of the mixture with a heat insulating material.

[0056] In the present invention, the time of the third freezing is preferably 20 to 28 hours, more preferably 24 hours, and the third freezing is slow freezing. The role of covering with thermal insulation material is to further reduce the freezing speed; the time of the fourth freezing is preferably 6 to 10 hours, more preferably 8 hours, and the fourth freezing is rapid freezing.

[0057] In the present invention, when the above scheme adopts the first freezing, after obtaining the gel-like material, the present invention preferably performs the third freezing; when the above scheme adopts the second freezing, after obtaining the gel-like material, the present invention preferably performs the fourth freezing.

[0058] In the present invention, the first freezing or the second freezing is to form ice crystals in a system mainly composed of vegetable protein powder, sodium alginate and oil; the third freezing or the fourth freezing is to form ice crystals in a system with an organized structure. In the present invention, the two-step freezing promotes the formation of ice crystals in a gel-like structure.

[0059] After the third freezing or the fourth freezing, the present invention performs a second thawing on the third frozen or the fourth frozen material to obtain a strip-shaped organized material.

[0060] In the present invention, the second thawing is preferably to thaw the material naturally in a refrigerator to obtain a sample with a strip-shaped tissue structure.

[0061] After obtaining the strip-shaped organized material, the present invention removes the free liquid in the organized material to obtain a dry material, and immerses the dry material in a vegetable protein aqueous solution and allows it to stand to obtain vegetable protein meat; the vegetable protein aqueous solution also contains transglutaminase.

[0062] In the present invention, the mass ratio of the total mass of the vegetable protein and transglutaminase in the vegetable protein aqueous solution to water is preferably (10-15):90, more preferably (11-12):90; the mass ratio of the vegetable protein to transglutaminase is preferably (8-12):1, more preferably 10:1. In the present invention, transglutaminase can increase the cross-linking effect of protein. The vegetable protein solution infiltrates into the cavity of the dried material, and the vegetable protein filled in the cavity is gelled to obtain vegetable protein meat.

[0063] After obtaining the strip-shaped organized material, the present invention preferably further comprises cutting off a surface layer of the organized material to expose the internal organized structure; the cutting thickness is preferably 0.3-0.6 cm, more preferably 0.4-0.5 cm.

[0064] In the present invention, removing free liquid from the texturized material preferably includes repeatedly compressing the texturized material to remove as much free liquid as possible.

[0065] After the dry material is immersed in the vegetable protein aqueous solution, the present invention preferably further comprises kneading the dry material to allow the protein solution to penetrate into the cavity.

[0066] In the present invention, the standing temperature is preferably 4° C.; the standing time is preferably 9 to 16 hours, more preferably 12 hours; the standing function is to gel the plant protein filled in the cavity of the dry material.

[0067] After obtaining the plant protein meat, the present invention preferably further comprises sterilizing the plant protein meat; the sterilization method is preferably steaming sterilization; the sterilization temperature is preferably 100° C.; and the sterilization time is preferably 20 minutes.

[0068] In order to further illustrate the present invention, a method for preparing plant protein meat provided by the present invention is described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.

[0069] Example 1

[0070] (1) Preparation of spinning solution and coagulation solution: 37.5 g of vegetable protein powder, 2.5 g of sodium alginate and 12.5 g of vegetable oil were dispersed in 447.5 g of water and stirred at 20° C. for 2 h to prepare a spinning solution; the coagulation solution was a calcium chloride aqueous solution with a mass concentration of 0.5%.

[0071] (2) Wet spinning: The structural diagram of the equipment used is as follows Figure 1As shown, 1 is an injection pump, 2 is a syringe, 3 is a jet needle, 4 is a coagulation bath, 5 is a collecting roller, and 6 is a motor for driving the collecting roller. The spinning solution contained in a 100mL syringe is injected into the coagulation solution from a conical nozzle with an inner diameter of 0.3mm at a flow rate of 2mL / min, and spinning is performed. The spinning solution is gelled into fibers by cross-linking alginic acid, protein and calcium ions, and is recovered by a silicone rubber rotating collector with a diameter of 20mm rotating at 200rpm. The surface of the fiber is washed with water and recovered, and it is stored in a refrigerator for the preparation of plant protein meat described later.

[0072] (3) Preparation of mixture: Mix 60 g of vegetable protein powder, 20 g of sodium alginate, 10 g of sodium chloride, 1 g of monosodium glutamate, and 20 g of protein fiber, and then add 82 g of vegetable oil and 830 g of purified water and mix thoroughly.

[0073] (4) Freezing: The mixture is transferred to a silicone mold for freezing. Specifically, the mold is covered with insulation material at -10°C and frozen for 24 hours, with slow cooling being preferred to slow down the nucleation rate of ice crystals and form larger ice crystals.

[0074] Thereafter, the frozen sample was taken out from the silica gel mold, immersed in a calcium acetate solution and placed in a refrigerator at 4°C for 96 hours to obtain a gel-like structure. The gel-like structure was frozen at -10°C, covered with a heat-insulating material, and frozen for 24 hours for secondary freezing. The obtained frozen sample was then thawed naturally in a refrigerator to obtain a sample with a strip-like tissue structure.

[0075] (5) Filling and gelation: The surface of the thawed tissue structure was cut off to expose the tissue structure inside the structure, and it was manually compressed repeatedly to remove as much free liquid as possible. Next, the sample was immersed in a plant protein solution containing plant protein and transglutaminase (the mass ratio of the total mass of plant protein and transglutaminase to water was 11:90; the mass ratio of plant protein to transglutaminase was 10:1) and kneaded to allow the protein solution to penetrate into the cavity, and stored in a 4°C refrigerator overnight to gel the plant protein filled in the cavity.

[0076] (6) Sterilization: The samples were sterilized by steaming at 100°C for 20 min to prepare a novel plant protein meat.

[0077] Example 2

[0078] (1) Preparation of spinning solution and coagulation solution: 37.5 g of vegetable protein powder, 2.5 g of sodium alginate and 12.5 g of vegetable oil were dispersed in 447.5 g of water and stirred at 20° C. for 10 h to prepare a spinning solution. The coagulation solution was a 2% calcium chloride solution.

[0079] (2) Wet spinning: The structural diagram of the equipment used is as follows Figure 1 As shown, 1 is an injection pump, 2 is a syringe, 3 is a jet needle, 4 is a coagulation bath, 5 is a collecting roller, and 6 is a motor for driving the collecting roller. The spinning solution contained in a 100mL syringe is injected into the coagulation solution from a conical nozzle with an inner diameter of 0.5mm at a flow rate of 8mL / min, and spinning is performed. The spinning solution is gelled into fibers by cross-linking alginic acid, protein and calcium ions, and is recovered by a silicone rubber rotating collector with a diameter of 60mm rotating at 500rpm. The surface of the fiber is washed with water and recovered, and it is stored in a refrigerator for the preparation of plant protein meat described later.

[0080] (3) Preparation of mixture: Mix 60 g of vegetable protein powder, 20 g of sodium alginate, 10 g of sodium chloride, 1 g of monosodium glutamate, and 20 g of protein fiber, and then add 82 g of vegetable oil and 830 g of purified water and mix thoroughly.

[0081] (4) Freezing: The mixture is transferred to a silicone mold for freezing. Specifically, the mixture is frozen at -30°C without covering the upper part of the mold with insulation material for 8 hours for rapid freezing.

[0082] Thereafter, the frozen sample was taken out from the silica gel mold, immersed in a calcium acetate solution and placed in a refrigerator at 4°C for 96 hours to obtain a gel-like structure. The gel-like structure was frozen at -30°C without covering with insulation material for 8 hours and then frozen again. The obtained frozen sample was then thawed naturally in a refrigerator to obtain a sample with a strip-like tissue structure.

[0083] (5) Filling and gelation: The surface of the thawed tissue structure was cut off to expose the tissue structure inside the structure, and it was manually compressed repeatedly to remove as much free liquid as possible. Next, the sample was immersed in a plant protein solution containing plant protein and transglutaminase (the mass ratio of the total mass of plant protein and transglutaminase to water was 11:90; the mass ratio of plant protein to transglutaminase was 10:1) and kneaded to allow the protein solution to penetrate into the cavity, and stored in a refrigerator at 4°C overnight to gel the plant protein filled in the cavity.

[0084] (6) Sterilization: The samples were sterilized by steaming at 100°C for 20 min to prepare a novel plant protein meat.

[0085] Comparative Example 1: Commercially available chicken breast was purchased as Comparative Example 1.

[0086] Comparative Example 2: Soy protein artificial meat was prepared using a soy protein steak and a preparation method thereof disclosed in Chinese invention patent application No. 201910766191.5 as Comparative Example 2.

[0087] Comparative Example 3: In this comparative example, the vegetable protein meat is processed according to the steps of Example 2, except that the secondary freezing in step (4) is not performed.

[0088] Comparative Example 4: In this comparative example, the vegetable protein meat is processed according to the steps of Example 2, except that step (5) is not performed.

[0089] The degree of fiberization of the products of Examples 1 and 2 and Comparative Examples 1 to 4 is characterized by the degree of organization. A texture analyzer (TA-XT2i / 50 physical property tester, Stable Micro Systems, UK) was used with the following operating parameters: shear mode, probe A / CKB, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, and shear degree 75%. Each sample was measured 10 times, and the two maximum and minimum values ​​were removed to take the average value. The shear force is represented by the mass unit kg, and the ratio of the shear force perpendicular to the extrusion direction to the shear force parallel to the extrusion direction is used to quantitatively characterize the degree of fiberization, i.e., the degree of organization. The results are shown in Table 1.

[0090] Table 1 Comparison of product organization degree of Examples 1 and 2 and Comparative Examples 1 to 4

[0091]

[0092]

[0093] As can be seen from Table 1, the degree of organization of the plant protein meat in Examples 1 and 2 is close to that of the real chicken in Comparative Example 1; slow cooling is slightly better than rapid freezing; and the degree of organization of Comparative Examples 2 to 4 is relatively low.

[0094] The fiberization degree of the products of Examples 1 and 2 and Comparative Examples 1 to 4 was characterized by tensile properties. The operating parameters of the texture analyzer were: tensile mode, probe A / TG, pre-test speed 0.5 mm / s, test speed 0.5 mm / s, and post-test speed 5.0 mm / s, and tensile force, tensile distance, and tensile strength were obtained. Each sample was measured 10 times, and the two maximum and minimum values ​​were removed and the average value was taken. The results are shown in Table 2.

[0095] Table 2 Comparison of tensile properties of products in Examples 1 and 2 and Comparative Examples 1 to 4

[0096] sample Tensile strength(kg) Anti-stretching distance (mm) Tensile strength(kg.s) Example 1 1.1 10.4 19.8 Example 2 0.8 9.9 19.0 Comparative Example 1 1.2 10.8 20.8 Comparative Example 2 0.3 5.1 9.4 Comparative Example 3 0.5 7.4 8.7 Comparative Example 4 0.6 7.2 7.8

[0097] It can be seen from Table 2 that the tensile properties of the plant protein meat in Examples 1 and 2 are close to that of the real chicken in Comparative Example 1; slow cooling is slightly better than rapid freezing; and the tensile properties of Comparative Examples 2 to 4 are poor.

[0098] The texture characteristics of Examples 1 and 2 and Comparative Examples 1 to 4 were characterized by three indicators: hardness, elasticity and chewiness. The operating parameters of the texture analyzer were: TPA mode, probe P / 36R, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, and a downward pressure of 50%. The results are shown in Table 3.

[0099] Table 3 Comparison of tensile properties of products in Examples 1 and 2 and Comparative Examples 1 to 4

[0100] sample Hardness(kg) elasticity Chewing property(kg) Example 1 3.42 1.02 1.21 Example 2 3.38 0.91 1.14 Comparative Example 1 3.55 0.88 1.02 Comparative Example 2 2.32 0.65 0.48 Comparative Example 3 2.64 0.74 0.88 Comparative Example 4 2.43 0.69 0.76

[0101] As can be seen from Table 3, the texture of Examples 1 and 2 is close to the real chicken in Comparative Example 1, wherein the elasticity and chewiness are higher than that of chicken, indicating that the taste is similar to that of chicken and the simulation effect is good. Comparative Example 3 was not subjected to secondary freezing, and Comparative Example 4 lacked filling and gelation, resulting in poor texture characteristics. Slow cooling is slightly better than rapid freezing and is relatively close in texture.

[0102] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing vegetable protein meat, characterized in that: The following steps are involved: The plant protein spinning solution is sprayed into the coagulation liquid for spinning to obtain protein fibers; the plant protein spinning solution uses water as a dispersant and comprises the following components in parts by weight: 12 to 18 parts of plant protein powder, 0.8 to 1.2 parts of sodium alginate and 4 to 6 parts of vegetable oil; The protein fiber, plant protein powder, sodium alginate, sodium chloride, monosodium glutamate, vegetable oil and water are mixed to obtain a mixture; The mixture is transferred to a mold and covered with a heat insulating material on the upper surface and then subjected to a first freezing at -15 to -5°C or the mixture is transferred to a mold and then subjected to a second freezing at -35 to -25°C; The first frozen or second frozen material is immersed in a calcium acetate solution for first thawing to obtain a gel-like material; After covering the upper surface of the gel-like material with a heat-insulating material, performing a third freezing at -15 to -5°C or performing a fourth freezing at -35 to -25°C; Performing a second thawing on the material after the third freezing or the fourth freezing to obtain a strip-shaped organized material; Removing free liquid from the organized material to obtain a dry material, immersing the dry material in a vegetable protein aqueous solution, and allowing the dried material to stand to obtain vegetable protein meat; The time of the first freezing and the third freezing is independently 20 to 28 hours; The second freezing and the fourth freezing are independently 6 to 10 hours; The first thawing temperature is 4°C; The vegetable protein aqueous solution also contains transglutaminase; the mass ratio of the total mass of vegetable protein and transglutaminase in the vegetable protein aqueous solution to water is (10-15):90; the mass ratio of vegetable protein to transglutaminase is (8-12):

1.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the total mass of the vegetable protein powder, sodium alginate and vegetable oil to water is (6-8):

60.

3. The preparation method according to claim 1, characterized in that: The coagulation liquid comprises a calcium chloride aqueous solution; the mass concentration of calcium chloride in the calcium chloride aqueous solution is 0.5% to 2%.

4. The preparation method according to claim 1, characterized in that: The flow rate of the vegetable protein spinning solution sprayed into the coagulation liquid is 2-8 mL / min.

5. The preparation method according to claim 1, characterized in that: The nozzle used for spraying the vegetable protein spinning solution into the coagulation liquid is a conical nozzle, and the inner diameter of the tip of the conical nozzle is 0.3-0.5 mm.

6. The preparation method according to claim 1, characterized in that: The heat insulating material comprises a foamed silica gel plate; the thickness of the foamed silica gel plate is 2 to 5 cm.

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