A highly crosslinked Pleurotus eryngii protein, preparation method thereof and application thereof

Abstract

The present invention provides a highly crosslinked Pleurotus eryngii protein, a preparation method thereof and an application thereof, belonging to the field of food processing. The highly crosslinked Pleurotus eryngii protein is obtained by treating Pleurotus eryngii protein in an alternating magnetic field. The present invention uses an alternating magnetic field to treat Pleurotus eryngii protein, increases the contents of α-helix structure and β-turn structure, and makes the protein structure closer to that of animal protein. Using this highly crosslinked Pleurotus eryngii protein to prepare vegetarian meat makes the taste of vegetarian meat closer to that of real meat; it can also improve various sub-healthy conditions caused by the lack of plant-based protein in the human body, improve the diet structure, and is beneficial to physical health.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a highly cross-linked Pleurotus eryngii protein, a preparation method thereof, and an application thereof. Background Art

[0002] With the continuous improvement of people's living standards, the consumption of meat products will also increase rapidly. However, due to factors such as animal diseases, international trade relations, and production cycles, the supply-demand relationship of animal meat products is seriously unbalanced. In addition, animal meat has led to a gradual increase in the incidence of "three highs" diseases in humans. People hope to use plant-based protein meat to replace animal meat, which can not only meet people's intake of nutritional elements in cultured meat but also avoid the "three highs" diseases caused by eating animal meat. Plant-based protein meat refers to a food that is formed by synthesizing and processing plant-based protein and other plant-based components and has the nutritional value, taste, and flavor of meat, also known as plant-based meat or vegetarian meat. Plant-based protein meat is a derivative product of plant-based foods and is a meat product with meat characteristics developed to replace traditional meat.

[0003] Examples of using Pleurotus eryngii to prepare vegetarian shredded meat and using Hericium erinaceus to prepare vegetarian meat jerky have been disclosed in the prior art. However, due to the essential differences in the structures between plant protein and animal protein, directly using plant proteins such as Pleurotus eryngii and Hericium erinaceus to prepare vegetarian meat products still has a certain gap in taste compared with real meat. Summary of the Invention

[0004] The purpose of the present invention is to provide a highly cross-linked Pleurotus eryngii protein, a preparation method thereof, and an application thereof. The highly cross-linked Pleurotus eryngii protein of the present invention has a structure closer to animal protein, and the prepared plant-based vegetarian meat has a taste closer to that of meat.

[0005] In order to achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0006] The present invention provides a highly cross-linked Pleurotus eryngii protein, which is obtained by treating Pleurotus eryngii protein in an alternating magnetic field.

[0007] The present invention also provides a method for improving the cross-linking property of Pleurotus eryngii protein, including the following steps:

[0008] Treat Pleurotus eryngii protein in an alternating magnetic field to obtain highly cross-linked Pleurotus eryngii protein.

[0009] Preferably, the intensity of the alternating magnetic field is 2.3 - 3.3 mT.

[0010] Preferably, the treatment time of the alternating magnetic field is 5 - 10 d.

[0011] Preferably, the treatment temperature of the alternating magnetic field is 25 - 35 °C.

[0012] Preferably, the method for preparing the Pleurotus eryngii protein comprises the following steps:

[0013] Mix the Pleurotus eryngii powder with water, and perform ultrasonic treatment to obtain a mixture;

[0014] Adjust the pH value of the mixture to 10 and perform water bath treatment;

[0015] Centrifuge the mixture after the water bath treatment and take the supernatant;

[0016] Adjust the pH value of the supernatant to 4.5, centrifuge and take the precipitate;

[0017] Freeze-dry the precipitate to obtain Pleurotus eryngii protein.

[0018] The present invention also provides the application of the highly crosslinked Pleurotus eryngii protein described in the above solution or the highly crosslinked Pleurotus eryngii protein obtained by the above method in the preparation of phyto-meat.

[0019] The present invention also provides a Pleurotus eryngii vegetarian beef ball, comprising the following raw materials in parts by mass for preparation: 10-15 parts of the highly crosslinked Pleurotus eryngii protein described in the above solution or the highly crosslinked Pleurotus eryngii protein obtained by the above method, 5-7 parts of soy protein isolate, 5-7 parts of ice water, 1-3 parts of table salt, 1-3 parts of granulated sugar, 0.6-0.8 parts of soy sauce, 0.25-0.5 parts of monascus red, 0.1-0.2 parts of beef essence and 0.005-0.01 parts of transglutaminase.

[0020] The present invention also provides a method for preparing the Pleurotus eryngii vegetarian beef ball described in the above solution, comprising the following steps:

[0021] First mix the highly crosslinked Pleurotus eryngii protein and soy protein isolate to obtain a first mixture; second mix the first mixture and water and perform the first chopping to obtain a mixture A; the temperature of the water is 0°C;

[0022] Third mix the mixture A, table salt, granulated sugar, soy sauce, monascus red and beef essence and perform the second chopping to obtain a mixture B;

[0023] Fourth mix the mixture B and transglutaminase and perform the third chopping to obtain a mixture C;

[0024] Shape and freeze the mixture C in sequence to obtain the Pleurotus eryngii vegetarian beef ball.

[0025] The present invention also provides a method for preparing an instant Pleurotus eryngii vegetarian beef ball, comprising the following steps:

[0026] The Pleurotus eryngii vegetarian beef balls described in the above technical solution or the Pleurotus eryngii vegetarian beef balls prepared by the described preparation method are successively steamed, cooled, and vacuum-packed to obtain ready-to-eat Pleurotus eryngii vegetarian beef balls.

[0027] Compared with the prior art, the present invention has the following significant beneficial effects:

[0028] The present invention provides a highly cross-linked Pleurotus eryngii protein, which is obtained by treating Pleurotus eryngii protein in an alternating magnetic field. In the present invention, treating Pleurotus eryngii protein with an alternating magnetic field increases the content of α-helix structure and β-turn structure, making the protein structure closer to that of animal protein. Using this highly cross-linked Pleurotus eryngii protein to prepare vegetarian meat makes the taste of vegetarian meat closer to real meat; it can also improve various sub-healthy conditions caused by the lack of plant-based protein in the human body, improve the diet structure, and is beneficial to physical health. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0030] Figure 1 It is a Pleurotus eryngii vegetarian beef ball prepared using highly cross-linked Pleurotus eryngii protein; the left figure shows the morphology after the Pleurotus eryngii vegetarian beef ball is cut, and the right figure shows the complete morphology of the Pleurotus eryngii vegetarian beef ball. DETAILED DESCRIPTION OF THE INVENTION

[0031] The present invention provides a highly cross-linked Pleurotus eryngii protein, which is obtained by treating Pleurotus eryngii protein in an alternating magnetic field.

[0032] In the present invention, treating Pleurotus eryngii protein in an alternating magnetic field can increase the content of α-helix structure and β-turn structure in Pleurotus eryngii protein, making the protein structure closer to that of animal protein.

[0033] The present invention also provides a method for improving the cross-linkability of Pleurotus eryngii protein, including the following steps:

[0034] Treat Pleurotus eryngii protein in an alternating magnetic field to obtain highly cross-linked Pleurotus eryngii protein.

[0035] The present invention has no special requirements for the source of the Pleurotus eryngii protein, and it can be a commercially available product well-known to those skilled in the art or prepared by oneself. In the present invention, when the Pleurotus eryngii protein is obtained by self-preparation, the preparation method of the Pleurotus eryngii protein preferably includes the following steps:

[0036] Mix the Pleurotus eryngii powder with water and perform ultrasonic treatment to obtain a mixture.

[0037] Adjust the pH value of the mixture to 10 and perform water bath treatment.

[0038] Centrifuge the mixture after the water bath treatment and take the supernatant.

[0039] Adjust the pH value of the supernatant to 4.5 and centrifuge to obtain the precipitate.

[0040] Perform freeze-drying on the precipitate to obtain Pleurotus eryngii protein.

[0041] In the present invention, first mix the Pleurotus eryngii powder with water and perform ultrasonic treatment to obtain a mixture.

[0042] In the present invention, the Pleurotus eryngii powder is preferably obtained by drying and pulverizing fresh Pleurotus eryngii. First, wash and slice the fresh Pleurotus eryngii in the present invention; the thickness of the slices is preferably 5 - 10 mm. Then dry the Pleurotus eryngii slices; the drying is preferably performed using a drying oven; the drying temperature is 45 - 60 °C, further preferably 50 - 60 °C, more preferably 50 °C; the drying time is preferably 5 - 7 h, more preferably 6 h. Drying under this drying temperature and time can fully dry the moisture in the Pleurotus eryngii slices and ensure that the protein in the Pleurotus eryngii does not denature. Pulverize the dried Pleurotus eryngii slices to obtain Pleurotus eryngii powder. In the present invention, the pulverization is preferably performed using a wall breaker or a pulverizer; preferably, after pulverization, the pulverized Pleurotus eryngii powder is also subjected to sieving treatment, and the aperture of the sieve is preferably ≤80 mesh.

[0043] In the present invention, the mass-volume ratio of the Pleurotus eryngii powder to water is preferably 1:15 (g / mL). In the present invention, the power of the ultrasonic treatment is preferably 100 - 200 W, further preferably 150 - 200 W, more preferably 150 W. The time of the ultrasonic treatment is preferably 20 - 45 min, further preferably 30 - 45 min, more preferably 30 min. Under this ultrasonic condition, the extraction rate of Pleurotus eryngii protein can be improved.

[0044] Adjust the pH value of the mixture to 10 and perform water bath treatment. In the present invention, 0.5 mol / L NaOH is preferably used to adjust the pH of the mixture. In the present invention, the temperature of the water bath treatment is preferably 40 - 50 °C, more preferably 45 °C; the time of the water bath treatment is preferably 2 - 4 h, further preferably 3 - 4 h, more preferably 3 h. Under this water bath condition, the extraction rate of Pleurotus eryngii protein can be further improved.

[0045] The mixture after the water bath treatment in the present invention is centrifuged, and the supernatant is taken. In the present invention, the rotation speed of the centrifugation is preferably 3500 - 4500 r / min, more preferably 4000 - 4500 r / min, and still more preferably 4000 r / min; the time of the centrifugation is preferably 20 - 45 min, more preferably 30 - 45 min, and still more preferably 30 min.

[0046] The pH value of the supernatant is adjusted to 4.5, and the precipitate is taken by centrifugation. In the present invention, 1 mol / L HCl is preferably used to adjust the pH of the supernatant; in the present invention, the purpose of adjusting the pH value of the supernatant to 4.5 is to adjust the solution pH value to the isoelectric point of proteins, so as to precipitate Pleurotus eryngii protein. The rotation speed of the centrifugation is the same as the above - mentioned scheme and will not be elaborated here. The time of the centrifugation is the same as the above - mentioned scheme and will not be elaborated here. In the present invention, after the centrifugation, it is preferably further included to wash the precipitate; the solution used for washing is preferably water, more preferably ultrapure water; the number of washing times is preferably 2 - 4 times, more preferably 3 times.

[0047] The precipitate in the present invention is freeze - dried to obtain Pleurotus eryngii protein. In the present invention, the temperature of the freeze - drying is preferably - 70 - - 50 °C, more preferably - 60 - - 50 °C, and still more preferably - 60 °C; the time of the freeze - drying is preferably 30 - 48 h, more preferably 40 - 48 h, and still more preferably 40 h.

[0048] In the present invention, the intensity of the alternating magnetic field is preferably 2.3 - 3.3 mT, more preferably 3 mT; the time of the alternating magnetic field treatment is 5 - 10 d, more preferably 7 - 10 d, and still more preferably 7 d; the temperature of the alternating magnetic field treatment is 25 - 35 °C, more preferably 25 - 30 °C. Under the above - mentioned alternating magnetic field treatment conditions, the content of α - helix structure and β - turn structure can be increased, further improving the cross - linking property of Pleurotus eryngii protein and making the protein structure closer to that of animal protein.

[0049] The present invention also provides the application of the highly cross - linked Pleurotus eryngii protein described in the above - mentioned scheme or the highly cross - linked Pleurotus eryngii protein prepared by the above - mentioned method in the preparation of phyto - meat.

[0050] The present invention also provides a Pleurotus eryngii vegetarian beef ball, which comprises the following raw materials in parts by mass: 10 - 15 parts of the highly cross - linked Pleurotus eryngii protein described in the above - mentioned scheme or the highly cross - linked Pleurotus eryngii protein obtained by the above - mentioned method, 5 - 7 parts of soy protein isolate, 5 - 7 parts of water, 1 - 3 parts of table salt, 1 - 3 parts of granulated sugar, 0.6 - 0.8 parts of soy sauce, 0.25 - 0.5 parts of monascus red, 0.1 - 0.2 parts of beef essence and 0.005 - 0.01 parts of transglutaminase.

[0051] In the present invention, the Pleurotus eryngii vegetarian beef balls comprise the following raw materials in parts by mass: 10-15 parts of the highly crosslinked Pleurotus eryngii protein described in the above solution or the highly crosslinked Pleurotus eryngii protein obtained by the method, 5-7 parts of soy protein isolate, 5-7 parts of water, 1-3 parts of table salt, 1-3 parts of granulated sugar, 0.6-0.8 parts of soy sauce, 0.25-0.5 parts of monascus red, 0.1-0.2 parts of beef essence, and 0.005-0.01 parts of transglutaminase; more preferably, the Pleurotus eryngii vegetarian beef balls consist of the following raw materials in parts by mass: 10-15 parts of the highly crosslinked Pleurotus eryngii protein described in the above solution or the highly crosslinked Pleurotus eryngii protein obtained by the method, 5-7 parts of soy protein isolate, 5-7 parts of water, 1-3 parts of table salt, 1-3 parts of granulated sugar, 0.6-0.8 parts of soy sauce, 0.25-0.5 parts of monascus red, 0.1-0.2 parts of beef essence, and 0.005-0.01 parts of transglutaminase.

[0052] In parts by mass, the Pleurotus eryngii vegetarian beef balls provided by the present invention comprise 10-15 parts of highly crosslinked Pleurotus eryngii protein, and are further preferably 12-15 parts.

[0053] Based on the mass parts of the highly crosslinked Pleurotus eryngii protein, the Pleurotus eryngii vegetarian beef balls provided by the present invention comprise 5-7 parts of soy protein isolate, and are further preferably 6-7 parts.

[0054] In the present invention, the highly crosslinked Pleurotus eryngii protein in the raw materials of the Pleurotus eryngii vegetarian beef balls can make the Pleurotus eryngii vegetarian beef balls closer to the taste of meat products; supplemented with soy protein isolate, it can further increase the protein content of the Pleurotus eryngii vegetarian beef balls and make the nutrition more abundant.

[0055] Based on the mass parts of the highly crosslinked Pleurotus eryngii protein, the Pleurotus eryngii vegetarian beef balls provided by the present invention comprise 0.25-0.5 parts of monascus red, and are further preferably 0.25-0.4 parts; the function of the monascus red is to make the color of the food turn red and increase appetite.

[0056] Based on the mass parts of the highly crosslinked Pleurotus eryngii protein, the Pleurotus eryngii vegetarian beef balls provided by the present invention comprise 0.1-0.2 parts of beef essence, and are further preferably 0.15-0.18 parts. The function of the beef essence is to make the taste of the highly crosslinked Pleurotus eryngii protein and soy protein isolate closer to the beef flavor.

[0057] Based on the mass parts of the highly crosslinked Pleurotus eryngii protein, the Pleurotus eryngii vegetarian beef balls provided by the present invention comprise 0.005-0.01 parts of transglutaminase, and are further preferably 0.008-0.01 parts. The function of the transglutaminase is to fully crosslink the Pleurotus eryngii protein and soy protein isolate.

[0058] The present invention also provides a method for preparing the Pleurotus eryngii vegetarian beef balls described in the above solution, comprising the following steps:

[0059] Mix the highly crosslinked Pleurotus eryngii protein and soy protein isolate for the first time to obtain a first mixture; mix the first mixture and water for the second time and perform the first chopping to obtain mixture A; the temperature of the water is 0°C;

[0060] Mix mixture A, salt, granulated sugar, soy sauce, monascus red, and beef essence for the third time and perform the second chopping to obtain mixture B;

[0061] Mix mixture B and transglutaminase for the fourth time and perform the third chopping to obtain mixture C;

[0062] Shape and freeze mixture C in sequence to obtain Pleurotus eryngii vegetarian beef balls.

[0063] In the present invention, the highly crosslinked Pleurotus eryngii protein and soy protein isolate are mixed for the first time to obtain a first mixture; the first mixture and water are mixed for the second time and the first chopping is performed to obtain mixture A; the temperature of the water is 0°C.

[0064] In the present invention, the water is preferably a mixture of water and ice; the function of adding water in this step is to fully emulsify the soy protein isolate and Pleurotus eryngii protein. In the present invention, the function of chopping is to mix the highly crosslinked Pleurotus eryngii protein and soy protein isolate evenly.

[0065] In the present invention, mixture A, salt, granulated sugar, soy sauce, monascus red, and beef essence are mixed for the third time and the second chopping is performed to obtain mixture B.

[0066] In the present invention, the standard for the third mixing is that the color of the mixture is uniform and there are no obvious particles of granulated sugar and salt.

[0067] In the present invention, mixture B and transglutaminase are mixed for the fourth time and the third chopping is performed to obtain mixture C.

[0068] Shape and freeze mixture C in sequence to obtain Pleurotus eryngii vegetarian beef balls.

[0069] In the present invention, the shaping step preferably includes pouring mixture C into a mold for shaping; the shape of the mold is preferably spherical. In the present invention, the freezing temperature is preferably -10 to 0°C, more preferably -10 to -5°C. In this step, transglutaminase can fully react, and the highly crosslinked Pleurotus eryngii protein and soy protein isolate can be fully crosslinked to form a tight three-dimensional network structure.

[0070] The present invention also provides a method for preparing instant Pleurotus eryngii vegetarian beef balls, comprising the following steps:

[0071] The Pleurotus eryngii vegetarian beef balls described in the above solution or the Pleurotus eryngii vegetarian beef balls prepared by the described preparation method are successively subjected to steaming, cooling, and vacuum packaging to obtain instant Pleurotus eryngii vegetarian beef balls.

[0072] In the present invention, the Pleurotus eryngii vegetarian beef balls are successively subjected to steaming, cooling, and vacuum packaging to obtain instant Pleurotus eryngii vegetarian beef balls.

[0073] In the present invention, the temperature of the steaming is preferably 100 - 120°C, more preferably 110 - 120°C; the time of the steaming is 20 - 40 min, more preferably 30 - 40 min.

[0074] In the present invention, the cooling preferably includes putting the steamed Pleurotus eryngii vegetarian beef balls into water for cooling; the temperature of the water is preferably 3 - 8°C, more preferably 3 - 5°C; the time of the cooling is preferably 3 - 8 min, more preferably 5 - 8 min.

[0075] To further illustrate the present invention, a highly cross-linked Pleurotus eryngii protein, its preparation method and its application provided by the present invention will be described in detail below in conjunction with the drawings and examples, but they should not be construed as limiting the protection scope of the present invention.

[0076] In the following examples, the experimental methods are all conventional methods unless otherwise specified. The raw materials used in the following examples are all from conventional commercial sources unless otherwise specified.

[0077] Example 1: Preparation of Pleurotus eryngii protein

[0078] Wash the fresh Pleurotus eryngii and cut it into 5 - mm thick slices, put them into an oven at 50°C, dry for 6 h to make them fully dry, crush the dried Pleurotus eryngii slices, and then pass through an 80 - mesh sieve to obtain Pleurotus eryngii powder;

[0079] Mix the Pleurotus eryngii powder with water at a mass - to - volume ratio of 1:15 (g / mL), and perform ultrasonic treatment for 30 min at a power of 150 W to obtain a mixture;

[0080] Adjust the pH of the mixture to 10 with 0.5 mol / L NaOH and perform water - bath treatment at 45°C for 3 h;

[0081] Centrifuge the mixture after the water - bath treatment at a speed of 4000 r / min for 30 min, and collect the supernatant;

[0082] Adjust the pH value of the supernatant to 4.5 with 1 mol / L HCl and centrifuge at a speed of 4000 r / min for 30 min, take the precipitate; wash the precipitate repeatedly with ultrapure water 3 times;

[0083] The washed precipitate was freeze-dried at -60°C for 40 h to obtain Pleurotus eryngii protein.

[0084] Example 2: Preparation of highly crosslinked Pleurotus eryngii protein

[0085] The Pleurotus eryngii protein prepared in Example 1 was placed in an alternating magnetic field with a strength of 3 mT and a temperature of 30°C for 7 d to obtain highly crosslinked Pleurotus eryngii protein.

[0086] Comparative Example 1: Preparation of highly crosslinked Pleurotus eryngii protein

[0087] The strength of the alternating magnetic field was 5 mT;

[0088] The highly crosslinked Pleurotus eryngii protein was prepared according to the preparation method of Example 2 for the rest.

[0089] Comparative Example 2: Preparation of highly crosslinked Pleurotus eryngii protein

[0090] The time of alternating magnetic field treatment was 15 d;

[0091] The highly crosslinked Pleurotus eryngii protein was prepared according to the preparation method of Example 2 for the rest.

[0092] Example 3: Preparation of Pleurotus eryngii vegetarian beef balls

[0093] 1. Prepare raw materials according to the following quality

[0094] 2000 g of highly crosslinked Pleurotus eryngii protein prepared in Example 2, 1000 g of soy protein powder, 300 g of granulated sugar, 200 g of salt, 150 g of light soy sauce, 1000 g of ice water, 20 g of monascus red, 1 g of transglutaminase, 10 g of beef essence.

[0095] 2. Preparation method

[0096] The highly crosslinked Pleurotus eryngii protein and soy protein isolate were mixed to obtain a first mixture; the first mixture and water were mixed and chopped to obtain mixture A; the temperature of the water was 0°C;

[0097] Mixture A, salt, granulated sugar, soy sauce, monascus red and beef essence were mixed and chopped to obtain mixture B;

[0098] Mixture B and transglutaminase were mixed and chopped to obtain mixture C;

[0099] Mixture C was put into a spherical mold for shaping, and then frozen at -5°C for 5 h to obtain Pleurotus eryngii vegetarian beef balls.

[0100] Example 4: Preparation of Pleurotus eryngii vegetarian beef balls

[0101] In Example 2, 2000 g of highly crosslinked Pleurotus eryngii protein, 800 g of soy protein powder, 350 g of granulated sugar, 250 g of salt, 250 g of light soy sauce, 800 g of water, 15 g of monascus red, 0.8 g of transglutaminase, and 8 g of beef extract.

[0102] For the rest, prepare Pleurotus eryngii vegetarian beef balls according to the scheme of Example 3.

[0103] Comparative Example 3: Preparation of Pleurotus eryngii vegetarian beef balls

[0104] Use the highly crosslinked Pleurotus eryngii protein prepared in Comparative Example 1 as the raw material;

[0105] For the rest, prepare Pleurotus eryngii vegetarian beef balls according to the scheme of Example 3.

[0106] Comparative Example 4: Preparation of Pleurotus eryngii vegetarian beef balls

[0107] Use the highly crosslinked Pleurotus eryngii protein in Comparative Example 2 as the raw material;

[0108] For the rest, prepare Pleurotus eryngii vegetarian beef balls according to the scheme of Example 3.

[0109] Example 5: Preparation of ready-to-eat Pleurotus eryngii vegetarian beef balls

[0110] Steam the Pleurotus eryngii vegetarian beef balls of Example 3 at a temperature of 110 °C for 30 min, then put them into water at 4 °C for cooling, and the cooling time is 5 min; vacuum package the cooled Pleurotus eryngii vegetarian beef balls to obtain ready-to-eat Pleurotus eryngii vegetarian beef balls.

[0111] Example 6: Evaluate the ready-to-eat Pleurotus eryngii vegetarian beef balls in Example 5

[0112] Select 10 professionally trained sensory evaluation personnel, determine the sensory intensity according to the reference of 4 sensory attributes, adopt a 10-point system, from 1 to 10 points, and the sensory intensity gradually increases, and the taste is closer to the taste of real meat; finally, sample scoring: randomly take 10 ready-to-eat Pleurotus eryngii vegetarian beef balls in Example 5, and each evaluator evaluates one. The average value in each sensory attribute is taken as the final score. The scoring criteria are shown in Table 1, and the scoring results are shown in Table 2.

[0113] Table 1 Scoring criteria

[0114]

[0115]

[0116] Table 2 Scoring results of the ready-to-eat Pleurotus eryngii vegetarian beef balls in Example 5

[0117]

[0118] Example 7: Preparation of Instant Pleurotus eryngii Vegetarian Beef Balls

[0119] Cook the Pleurotus eryngii vegetarian beef balls of Example 4 at a temperature of 100 °C for 30 min;

[0120] Prepare instant Pleurotus eryngii vegetarian beef balls according to the scheme of Example 5 for the rest.

[0121] Example 8: Evaluation of the Instant Pleurotus eryngii Vegetarian Beef Balls in Example 7

[0122] Score the instant vegetarian beef balls in Example 7 according to the evaluation method in Example 6, and the scoring results are shown in Table 3.

[0123] Table 3 Scoring Results of the Instant Pleurotus eryngii Vegetarian Beef Balls in Example 7

[0124]

[0125] Comparative Example 5: Preparation of Instant Pleurotus eryngii Vegetarian Beef Balls

[0126] Prepare instant Pleurotus eryngii vegetarian beef balls from the Pleurotus eryngii vegetarian beef balls in Comparative Example 3 according to the scheme in Example 5.

[0127] Example 9: Evaluation of the Instant Pleurotus eryngii Vegetarian Beef Balls in Comparative Example 5

[0128] Score the instant vegetarian beef balls in Comparative Example 5 according to the evaluation method in Example 6, and the scoring results are shown in Table 4.

[0129] Table 4 Scoring Results of the Instant Pleurotus eryngii Vegetarian Beef Balls in Comparative Example 5

[0130]

[0131]

[0132] Comparative Example 6: Preparation of Instant Pleurotus eryngii Vegetarian Beef Balls

[0133] Prepare instant Pleurotus eryngii vegetarian beef balls from the Pleurotus eryngii vegetarian beef balls in Comparative Example 4 according to the scheme in Example 6.

[0134] Example 10: Evaluation of the Instant Pleurotus eryngii Vegetarian Beef Balls in Comparative Example 6

[0135] Score the instant vegetarian beef balls in Comparative Example 6 according to the evaluation method in Example 6, and the scoring results are shown in Table 5.

[0136] Table 5 Scoring Results of the Instant Pleurotus eryngii Vegetarian Beef Balls in Comparative Example 6

[0137]

[0138] Conclusion: After the Pleurotus eryngii protein in the present invention is treated with an alternating magnetic field of 3 mT for 7 days, a highly cross-linked Pleurotus eryngii protein is obtained, which increases the contents of α-helix structure and β-turn structure in the original Pleurotus eryngii protein, making the protein structure closer to that of meat. The Pleurotus eryngii vegetarian beef balls prepared with the highly cross-linked Pleurotus eryngii protein of the present invention are closer to real meat products in terms of taste, texture and quality.

[0139] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. An instant Pleurotus eryngii vegetarian beef ball, characterized in that, The preparation raw materials include the following parts by mass: 10 - 15 parts of highly crosslinked Pleurotus eryngii protein, 5 - 7 parts of soy protein isolate, 5 - 7 parts of ice water, 1 - 3 parts of table salt, 1 - 3 parts of granulated sugar, 0.6 - 0.8 parts of soy sauce, 0.25 - 0.5 parts of monascus red, 0.1 - 0.2 parts of beef extract, and 0.005 - 0.01 parts of transglutaminase; The preparation method of the instant Pleurotus eryngii vegetarian beef balls includes the following steps: First mix the highly crosslinked Pleurotus eryngii protein and soy protein isolate to obtain a first mixture; second mix the first mixture and water and perform the first chopping and stirring to obtain mixture A; the temperature of the water is 0°C; Third mix mixture A, table salt, granulated sugar, soy sauce, monascus red, and beef extract and perform the second chopping and stirring to obtain mixture B; Fourth mix mixture B and transglutaminase and perform the third chopping and stirring to obtain mixture C; Shape and freeze mixture C in sequence to obtain Pleurotus eryngii vegetarian beef balls; Steam, cool, and vacuum - pack the Pleurotus eryngii vegetarian beef balls in sequence to obtain instant Pleurotus eryngii vegetarian beef balls; The preparation method of the highly crosslinked Pleurotus eryngii protein includes the following steps: Place Pleurotus eryngii protein in an alternating magnetic field for treatment to obtain highly crosslinked Pleurotus eryngii protein; The intensity of the alternating magnetic field is 2.3 - 3.3 mT; the treatment time of the alternating magnetic field is 5 - 10 d; the treatment temperature of the alternating magnetic field is 25 - 35°C.

2. The instant Pleurotus eryngii vegetarian beef balls according to claim 1, characterized in that, The preparation method of the Pleurotus eryngii protein includes the following steps: Mix Pleurotus eryngii powder with water and perform ultrasonic treatment to obtain a mixture; Adjust the pH value of the mixture to 10 and perform water - bath treatment; Centrifuge the mixture after the water - bath treatment and take the supernatant; Adjust the pH value of the supernatant to 4.5 and centrifuge to take the precipitate; Perform freeze - drying on the precipitate to obtain Pleurotus eryngii protein.

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