A ready-to-instant vegetarian and non-vegetarian compound food

Abstract

An instant ready-to-eat meat and vegetable composite food, using chicken breast and soybean residue as protein raw materials, adding drinking water to make a slurry, then mixing with β-cyclodextrin to make a mixed solution, adding auxiliary materials such as calcium lactate, gellan gum, and table salt, spray-drying to prepare chicken-bean powder, and then mixing with a composite coagulant composed of a salt coagulant embedded with β-cyclodextrin and glucono-δ-lactone to obtain a reconstituting powder. The mixed solution is prepared by keeping the slurry at 50-60 °C, adding β-cyclodextrin and mixing, and stirring at this temperature for 2-3 h. The mass ratio of β-cyclodextrin to the slurry is 1:100-200. The chicken-bean curd obtained by reconstituting the chicken-bean curd reconstituting powder prepared by the present invention has a solid content of 90%. The chicken-bean curd has a flat and smooth surface, uniform color; it is smooth, delicate, elastic, without a granular feeling or a sour and astringent taste; and the texture is evenly distributed. It improves the nutritional value of the finished product, and has a more unique flavor than single soybean tofu pudding. Its fast reconstituting performance makes it convenient to prepare chicken-bean curd, which can be reconstituted and eaten at any time.

Description

[0001] This invention is a divisional application of the patent application with the application number 202311123156.4 and the invention title of "A Nutritional Chicken Tofu Pudding Instant Powder and Its Preparation Method". Technical Field

[0002] This invention relates to the technical field of food processing, and specifically relates to an instant vegetarian and meat composite food. Background Art

[0003] Tofu pudding is a famous traditional special snack made from soy protein. The biggest feature of tofu pudding is the tenderness and softness of the tofu, so it is called the "brain" in tofu. In the process of preparing tofu pudding, the key is to master the skill of adding the coagulant. Due to the raw materials, the original flavor of tofu pudding is tasteless, but due to different coagulants, other flavors may also be produced in the tofu pudding. Usually, gypsum or lactone is mainly used to make tofu pudding. However, lactone tofu pudding has a slightly sour taste, while tofu pudding made with gypsum has a slightly bitter taste. Traditional tofu pudding uses pure soy protein as the raw material, and the protein nutritional components are single. Moreover, due to the difficulty in controlling the skill of adding the coagulant during the preparation process, problems such as loose structure, scattered flowers, and poor texture uniformity are likely to occur. And the instant tofu pudding on the market is commonly sold in the morning and evening, making it difficult to meet people's needs to eat it at any time. Therefore, it is expected to prepare an instant product that can be made into a nutritious tofu pudding in a convenient and fast way by means of instant mixing. Summary of the Invention

[0004] Based on the above technical problems, the purpose of this invention is to provide a preparation method of a nutritional chicken tofu pudding instant powder. The chicken tofu pudding prepared with the chicken tofu pudding instant powder has a soft and uniform texture and a smooth taste.

[0005] This invention also provides an instant vegetarian and meat composite food. It is a tofu pudding prepared with chicken breast meat and soybean residue, named chicken tofu pudding, which has rich nutritional value.

[0006] The purpose of this invention is achieved through the following technical solutions:

[0007] An instant vegetarian and meat composite food, characterized in that: using chicken breast meat and soybean residue as protein raw materials, adding drinking water to make a slurry, then mixing with β-cyclodextrin to make a mixed solution, adding auxiliary materials calcium lactate, gellan gum, and table salt, and spray-drying to prepare chicken powder, and then mixing with a composite coagulant composed of a salt coagulant encapsulated by β-cyclodextrin and glucono-δ-lactone to obtain an instant powder. The mass ratio of chicken breast meat, soybean residue, and drinking water in the slurry is 1:1:6 - 9. The mixed solution is obtained by keeping the slurry at 50 - 60 °C, adding β-cyclodextrin and mixing, and stirring at this temperature for 2 - 3 hours. The mass ratio of β-cyclodextrin to the slurry is 1:100 - 200.

[0008] Further, based on the weight of the mixed solution, calcium lactate is 0.15 - 0.25%, gellan gum is 0.3 - 0.6%, and table salt is 0.6 - 0.9%.

[0009] Further preferably, based on the weight of the mixed solution, calcium lactate is 0.2%, gellan gum is 0.5%, and table salt is 0.8%.

[0010] Further, for the spray drying used in preparing the chicken pea powder, the inlet air temperature is 180 - 200°C, the outlet air temperature is 80 - 90°C, the rotation frequency of the blower is 50 - 60 Hz, and the rotation speed of the peristaltic pump is 45 - 55 mL / min.

[0011] Further, the salt coagulant embedded by β - cyclodextrin is obtained by mixing the salt coagulant and β - cyclodextrin, adding water to form an emulsion, subjecting it to vacuum concentration, and then performing spray drying to obtain the embedded coagulant.

[0012] Further, the mass ratio of the salt coagulant to β - cyclodextrin is 1:2 - 4, and the solid content in the emulsion is 15 - 25%.

[0013] Further, the temperature of the vacuum concentration is 50 - 60°C, the vacuum degree is less than 0.095 MPa, and it is concentrated to a relative density of 1.15.

[0014] Further, the inlet temperature of the spray drying is 150 - 170°C, the outlet temperature is 75 - 80°C, and the pressure is 0.15 MPa.

[0015] Further, based on the weight of the chicken pea powder, the embedded coagulant in the instant powder is 0.1 - 0.5%, and glucono - δ - lactone is 0.2 - 1%.

[0016] A preparation method of a nutritious chicken pea brain instant powder, characterized by the following steps:

[0017] (1) Prepare the slurry: Add water to chicken breast meat to make meat paste, then add soybean residue and mix. After pulverization, sieving, and then performing ultrafine pulverization and sterilization, obtain the slurry;

[0018] (2) Prepare the mixed solution: Add β - cyclodextrin to the slurry and mix, heat and stir to obtain the mixed solution;

[0019] (3) Prepare the chicken pea powder: Add calcium lactate, gellan gum, and table salt to the mixed solution processed in step (2), mix evenly, perform vacuum concentration, and then make it into powder through spray drying;

[0020] (4) Prepare the embedded coagulant: Mix a salt coagulant such as magnesium chloride or calcium chloride with edible β - cyclodextrin, add water and stir into an emulsion, and obtain the embedded coagulant through spray drying;

[0021] (5) Prepare instant chicken and soybean curd powder: Mix, crush, and sieve the chicken and soybean powder prepared in step (3), the embedding coagulant prepared in step (4), and glucono-δ-lactone.

[0022] Further, in step (1) for preparing the slurry, wash the chicken breast, cut it into small pieces, add drinking water to make a meat paste, sieve it through a 40-mesh sieve, then add soybean residue and mix evenly, followed by crushing and sieving through a 100-mesh sieve to obtain a mixed liquid. After ultra-fine crushing and sterilization of the mixed liquid, the slurry is obtained.

[0023] Further, the mass ratio of the chicken breast, soybean residue, and drinking water is 1:1:6 - 9.

[0024] Further, keep the slurry at 50 - 60 °C, add β-cyclodextrin and mix, and stir at this temperature for 2 - 3 h to obtain a mixed liquid.

[0025] Further, the mass ratio of β-cyclodextrin to the slurry is 1:100 - 200.

[0026] Chicken breast is rich in animal protein, and soybean residue is rich in plant protein. Using the two in combination as raw materials can further enrich the nutritional components of the product, improve its nutritional value, and prepare it into instant powder. However, when mixing animal protein and plant protein to prepare chicken and soybean curd, their compatibility is poor, resulting in poor texture uniformity, bad taste, heavy granularity of the prepared chicken and soybean curd, and it is difficult for existing brine coagulants to synchronously coagulate the two different proteins, leading to local coagulation during instant coagulation. The coagulated chicken and soybean curd has poor texture uniformity, many pores, unevenness, and uneven color, with a local yellowing phenomenon.

[0027] In the present invention, β-cyclodextrin is added to the prepared slurry and mixed, and stirred at a specific temperature. Through the special ring structure of β-cyclodextrin with hydrophobic interior and hydrophilic exterior, animal protein and plant protein are effectively combined together to form a stable and uniform structure, which is beneficial for subsequent coagulation.

[0028] Further, in step (3), based on the weight of the mixed liquid, calcium lactate is 0.15 - 0.25%, gellan gum is 0.3 - 0.6%, and table salt is 0.6 - 0.9%.

[0029] In the present invention, by adding calcium lactate, the calcium content in the product is increased, the nutritional value is enhanced. At the same time, high temperature during instant promotes hydrolysis to generate free calcium ions, which can further promote protein coagulation and improve the taste of the product. In addition, by adding gellan gum, while adjusting the product flavor, it promotes the formation of chicken and soybean curd. During the instant process, the glucuronic acid it contains can also combine with calcium ions and magnesium ions to form a stable structure, reducing calcium ion loss.

[0030] Further preferably, in the step (3), by weight of the mixed solution, calcium lactate is 0.2%, gellan gum is 0.5%, and table salt is 0.8%.

[0031] The gellan gum is fully swollen with pure water.

[0032] Further, in the step (3), the inlet air temperature for spray drying is 180 - 200 °C, the outlet air temperature is 80 - 90 °C, the rotation frequency of the fan is 50 - 60 Hz, and the rotation speed of the peristaltic pump is 45 - 55 mL / min.

[0033] Further, in the step (3), the temperature for vacuum concentration is 50 - 60 °C, the vacuum degree is less than 0.095 MPa, and it is concentrated to a relative density of 1.15.

[0034] Further, in the step (4), the mass ratio of the salt coagulant to β - cyclodextrin is 1:2 - 4, and the solid content in the emulsion is 15 - 25%.

[0035] Since the salt coagulant coagulates extremely fast, and in the present invention, a mixed system of animal protein and plant protein is used, resulting in poor dispersibility of the coagulant in the system, and it is easy to have a situation where the local salt concentration is relatively high. In an extremely short coagulation time, the coagulated tofu brain will be uneven, with an unstable shape, smooth and delicate in some places, and rough and loose in some places.

[0036] In the present invention, a slow - release effect on the salt coagulant is formed through the embedding structure, delaying the contact time between the protein and the salt, thereby reducing the situation where the protein quickly agglomerates in some areas. Most importantly, by mixing the protein raw material with β - cyclodextrin to form a stable protein structure, and then using the embedded coagulant and glucono - δ - lactone GDL in combination, it effectively promotes the uniform coagulation of different proteins, forming a stable, smooth - textured and uniform - structured, and smooth - tasting chicken tofu brain.

[0037] Further, in the step (4), the inlet temperature for spray drying is 150 - 170 °C, the outlet temperature is 75 - 80 °C, and the pressure is 0.15 MPa.

[0038] Further, in the step (5), based on the weight of the chicken bean powder, the embedded coagulant is 0.1 - 0.5%, and glucono - δ - lactone is 0.2 - 1%.

[0039] Most specifically, a preparation method of a nutritious chicken tofu brain instant powder is characterized by the following steps:

[0040] Step (1): Fresh chicken breast meat is removed of fascia and blood stains, washed, cut into small pieces, added with drinking water to make meat pulp, passed through a 40-mesh sieve, then added with soybean dregs and mixed evenly, placed in a colloid mill for pulverization, passed through a 100-mesh sieve, and then placed in a microfluidic high-pressure homogenizer for ultrafine pulverization. The solution is collected and heated to boiling for sterilization to obtain a slurry. The mass ratio of the chicken breast meat, soybean dregs and drinking water is 1:1:6 - 9;

[0041] Step (2): The slurry is kept at 50 - 60 °C, added with β-cyclodextrin and mixed. While maintaining this temperature, it is stirred at 150 - 200 rpm for 2 - 3 h to obtain a mixed solution. The mass ratio of the β-cyclodextrin and the slurry is 1:100 - 200;

[0042] Step (3): Calcium lactate, gellan gum and table salt are added to the mixed solution prepared in step (2), mixed evenly, concentrated under reduced pressure and then made into powder by spray drying. The temperature of the reduced-pressure concentration is 50 - 60 °C, the vacuum degree is less than 0.095 MPa, concentrated to a relative density of 1.15. The inlet temperature of the spray drying is 180 - 200 °C, the outlet temperature is 80 - 90 °C, the rotation frequency of the fan is 50 - 60 Hz, the rotation speed of the peristaltic pump is 45 - 55 mL / min. Based on the mass of the mixed solution, calcium lactate is 0.15 - 0.25%, gellan gum is 0.3 - 0.6%, and table salt is 0.6 - 0.9%;

[0043] Step (4): A salt coagulant such as magnesium chloride or calcium chloride is mixed with edible β-cyclodextrin, added with water and stirred into an emulsion, and made into an embedded coagulant by spray drying. The mass ratio of the salt coagulant to the β-cyclodextrin is 1:2 - 4, the solid content in the emulsion is 15 - 25%, the inlet temperature of the spray drying is 150 - 170 °C, the outlet temperature is 75 - 80 °C, and the pressure is 0.15 MPa;

[0044] Step (5): The chicken-bean powder prepared in step (3), the embedded coagulant prepared in step (4) and glucono-δ-lactone are mixed and pulverized and passed through a sieve. Based on the weight of the chicken-bean powder, the embedded coagulant is 0.1 - 0.5% and glucono-δ-lactone is 0.2 - 1%.

[0045] The present invention has the following technical effects:

[0046] The chicken-bean curd prepared by instantizing the chicken-bean curd instant powder prepared by the present invention has a solid content of 89%. The chicken-bean curd is full and formed, with a flat and smooth surface, white in color, and uniform in color; it is smooth and elastic, delicate, without granular feeling and sour taste; it has an obvious shaking feeling when slightly shaken, with uniform texture distribution, no voids and impurities. Through the efficient combination of animal protein and plant protein, the nutritional value of the finished product is improved, and the taste is more flavorful than that of single soybean tofu pudding. Its fast instantizing performance makes the preparation of chicken-bean curd convenient, and it can be instantized and eaten at any time. Brief Description of the Drawings

[0047] Figure 1 : Physical diagram of the chicken bean curd prepared by brewing in Example 1 of the present invention. Detailed Description of the Invention

[0048] The present invention will be specifically described below through examples. It is necessary to point out here that the following examples are only used to further illustrate the present invention and cannot be construed as limiting the protection scope of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above content of the present invention.

[0049] Example 1

[0050] A preparation method of a chicken bean curd instant powder with rich nutrition is carried out according to the following steps:

[0051] Step (1): Fresh chicken breast meat, removing fascia and blood stains, washing, cutting into small pieces, adding drinking water to make a meat paste, passing through a 40-mesh sieve, then adding soybean residue and mixing evenly, placing in a colloid mill for grinding, passing through a 100-mesh sieve, and then placing in a microfluidic high-pressure homogenizer for ultrafine grinding. The solution is collected and heated to boiling for sterilization to obtain a slurry. The mass ratio of the chicken breast meat, soybean residue and drinking water is 1:1:9;

[0052] Step (2): Keep the slurry at 55 °C, add β-cyclodextrin and mix, maintain this temperature, stir at 200 rpm for 2.5 h to obtain a mixed solution. The mass ratio of β-cyclodextrin to the slurry is 1:150;

[0053] Step (3): Add calcium lactate, gellan gum and table salt to the mixed solution prepared in step (2), mix evenly, and then make it into a powder through vacuum concentration and spray drying. The temperature of the vacuum concentration is 55 °C, the vacuum degree is less than 0.095 MPa, concentrated to a relative density of 1.15. The inlet temperature of the spray drying is 190 °C, the outlet temperature is 85 °C, the rotation frequency of the fan is 55 Hz, the rotation speed of the peristaltic pump is 50 mL / min. Based on the mass of the mixed solution, calcium lactate is 0.2%, gellan gum is 0.5%, and table salt is 0.8%;

[0054] Step (4): Mix magnesium chloride and edible β-cyclodextrin, add water and stir into an emulsion, and obtain an embedded coagulant through spray drying. The mass ratio of magnesium chloride to β-cyclodextrin is 1:3, the solid content in the emulsion is 20%, the inlet temperature of the spray drying is 160 °C, the outlet temperature is 75 °C, and the pressure is 0.15 MPa;

[0055] Step (5): Mix the chicken pea powder prepared in step (3), the embedding coagulant prepared in step (4), and glucono-δ-lactone, then crush and sieve them. Based on the weight of the chicken pea powder, the embedding coagulant is 0.2% and the glucono-δ-lactone is 0.5%.

[0056] As Figure 1 shown, the solid content of the chicken pea brain obtained by reconstituting the chicken pea brain instant powder prepared in this example reaches 90%. The chicken pea brain has a plump and formed shape, with a flat and smooth surface, showing a uniform white color and uniform color. When it is scooped out and transferred from the container, there is no problem of loose structure. It has an obvious shaking feeling when slightly shaken, with a uniform texture distribution, no voids or impurities, and a smooth, delicate taste without a granular feeling or sour and astringent taste.

[0057] Comparative Example 1:

[0058] An instant meat and vegetarian composite food, specifically chicken pea brain instant powder, is prepared according to the following steps:

[0059] Step (1): Fresh chicken breast meat, remove fascia and blood stains, wash, cut into small pieces, add drinking water to make a meat paste, sieve through a 40-mesh sieve, then add soybean dregs and mix evenly, place in a colloid mill for crushing, sieve through a 100-mesh sieve, and then place in a microfluidic high-pressure homogenizer for ultrafine crushing. Collect the solution, heat it to boiling for sterilization to obtain a slurry. The mass ratio of the chicken breast meat, soybean dregs, and drinking water is 1:1:8;

[0060] Step (2): Add β-cyclodextrin to the slurry and mix, stir at 200 rpm for 2.5 h to obtain a mixed solution. The mass ratio of the β-cyclodextrin to the slurry is 1:150;

[0061] Step (3): Add calcium lactate, gellan gum, and table salt to the mixed solution prepared in step (2), mix evenly, concentrate under reduced pressure and then dry to form a powder. The temperature of the reduced pressure concentration is 55 °C, the vacuum degree is less than 0.095 MPa, concentrate to a relative density of 1.15. The inlet temperature of the spray drying is 190 °C, the outlet temperature is 85 °C, the rotation frequency of the fan is 55 Hz, and the rotation speed of the peristaltic pump is 50 mL / min. Based on the mass of the mixed solution, calcium lactate is 0.2%, gellan gum is 0.5%, and table salt is 0.8%;

[0062] Step (4): Mix magnesium chloride and edible β-cyclodextrin, add water and stir into an emulsion, and obtain an embedding coagulant by spray drying. The mass ratio of the magnesium chloride to the β-cyclodextrin is 1:3, the solid content in the emulsion is 20%, the inlet temperature of the spray drying is 160 °C, the outlet temperature is 75 °C, and the pressure is 0.15 MPa;

[0063] Step (5): Mix the chickpea powder prepared in step (3), the embedding coagulant prepared in step (4), and glucono-δ-lactone, then crush and sieve them. Based on the weight of the chickpea powder, the embedding coagulant is 0.2% and the glucono-δ-lactone is 0.5%.

[0064] Compared with Example 1, in Comparative Example 1, β-cyclodextrin and the slurry were stirred and mixed at room temperature.

[0065] Comparative Example 2:

[0066] Compared with Example 1, magnesium chloride in step (4) was not embedded and was directly mixed with glucono-δ-lactone and chickpea powder in step (5).

[0067] Comparative Example 3:

[0068] Based on Example 1, in step (5), a single embedding coagulant, glucono-δ-lactone, and unembedded magnesium chloride were used as the sole coagulants and mixed with chickpea powder respectively.

[0069] Preparation:

[0070] Pour 100 g of the chickpea brain powder into a container, add 400 ml of boiling water (80 - 95 °C), stir evenly, cover and seal, and let stand for 5 - 15 min to form chickpea brain. The solid content of the chickpea brain is 75 - 90%.

[0071] According to the above preparation method, the chickpea brain powders prepared in Example 1 and Comparative Examples 1 - 3 were prepared into chickpea brain. Through the analysis of the morphology, texture, taste, etc. of the chickpea brain, the results are shown in Table 1.

[0072] Table 1:

[0073]

[0074] By detecting various traits of the chicken tofu brain, the solid content of the chicken tofu brain obtained by reconstituting the chicken tofu brain instant powder prepared in Example 1 of the present invention reaches 89%. The chicken tofu brain is plump and formed, with a flat and smooth surface, white in color, and uniform in color; it is smooth, elastic, delicate, without a granular feeling, and without a sour and astringent taste; there is an obvious shaking feeling when slightly shaken, the texture is evenly distributed, without voids or impurities. In Comparative Example 1, since the animal protein and plant protein did not form a stable structure well, during the subsequent coagulation process, the coagulation effect was poor, and the coagulation time was significantly prolonged. The solid content also decreased to a certain extent compared with Example 1. A small amount of scattered flowers appeared in the finished flower shape, and the texture uniformity was poor. There was a slight granular feeling when used, and it was not delicate and smooth enough. In Comparative Example 2, since the salt coagulant was not used in an embedded manner, the coagulation rate of the protein was too fast, and the coagulation uniformity of different proteins was uncontrollable. The surface of the chicken tofu brain was uneven and rough, with obvious pores, and the texture uniformity was even worse. And the overall effect of using a single coagulant was not very good.

[0075] Example 2

[0076] An instant meat and vegetarian composite food, specifically chicken tofu brain instant powder, is prepared according to the following steps:

[0077] Step (1): Fresh chicken breast meat, remove fascia and blood stains, wash, cut into small pieces, add drinking water to make a meat paste, pass through a 40-mesh sieve, then add soybean dregs and mix evenly, place in a colloid mill for grinding, pass through a 100-mesh sieve, and then place in a microfluidic high-pressure homogenizer for ultrafine grinding. Collect the solution, heat it to boiling for sterilization to obtain a slurry. The mass ratio of the chicken breast meat, soybean dregs and drinking water is 1:1:9;

[0078] Step (2): Keep the slurry at 50 °C, add β-cyclodextrin and mix. Maintain this temperature and stir at 150 rpm for 3 h to obtain a mixed solution. The mass ratio of the β-cyclodextrin and the slurry is 1:100;

[0079] Step (3): Add calcium lactate, gellan gum and table salt to the mixed solution prepared in Step (2), mix evenly, concentrate under reduced pressure and then make into a powder by spray drying. The temperature of the reduced pressure concentration is 60 °C, the vacuum degree is less than 0.095 MPa, concentrate to a relative density of 1.15. The inlet air temperature of the spray drying is 200 °C, the outlet air temperature is 90 °C, the rotation frequency of the fan is 50 Hz, and the rotation speed of the peristaltic pump is 45 mL / min. Based on the mass of the mixed solution, calcium lactate is 0.25%, gellan gum is 0.6%, and table salt is 0.6%;

[0080] Step (4): Mix a salt coagulant such as calcium chloride with edible β-cyclodextrin, add water and stir into an emulsion, and obtain an embedded coagulant by spray drying. The mass ratio of the salt coagulant to β-cyclodextrin is 1:2, the solid content in the emulsion is 25%, the inlet temperature of spray drying is 170 °C, the outlet temperature is 80 °C, and the pressure is 0.15 MPa;

[0081] Step (5): Mix the chickpea powder prepared in step (3), the embedded coagulant prepared in step (4), and glucono-δ-lactone, and pulverize and sieve them. Based on the weight of the chickpea powder, the embedded coagulant is 0.5% and glucono-δ-lactone is 0.2%.

[0082] The solid content of the chickpea brain obtained by brewing the chickpea brain instant powder prepared in this example reaches 90%, the coagulation time is 480 s, the chickpea brain is full and formed, the surface is flat and smooth, the surface is white, and the color is uniform; it is smooth and elastic, delicate, without granular feeling and without sour taste; there is an obvious shaking feeling when shaken slightly, the texture is evenly distributed, and there are no voids or impurities.

[0083] Example 3

[0084] An instant meat and vegetable compound food, specifically a chickpea brain instant powder, is prepared according to the following steps:

[0085] Step (1): Fresh chicken breast meat, remove fascia and blood stains, wash, cut into small pieces, add drinking water to make a meat paste, pass through a 40-mesh sieve, then add soybean dregs and mix evenly, place in a colloid mill for pulverization, pass through a 100-mesh sieve, and then place in a microfluidic high-pressure homogenizer for ultrafine pulverization. Collect the solution and heat it to boiling for sterilization to obtain a slurry. The mass ratio of the chicken breast meat, soybean dregs and drinking water is 1:1:6;

[0086] Step (2): Keep the slurry at 60 °C, add β-cyclodextrin and mix, maintain this temperature, and stir at 200 rpm for 2 h to obtain a mixed solution. The mass ratio of β-cyclodextrin to the slurry is 1:200;

[0087] Step (3): Add calcium lactate, gellan gum and table salt to the mixed solution prepared in step (2), mix evenly, and then make it into a powder by vacuum concentration and spray drying. The temperature of vacuum concentration is 50 °C, the vacuum degree is less than 0.095 MPa, concentrate to a relative density of 1.15, the inlet air temperature of spray drying is 180 °C, the outlet air temperature is 80 °C, the rotation frequency of the fan is 60 Hz, the rotation speed of the peristaltic pump is 55 mL / min. Based on the mass of the mixed solution, calcium lactate is 0.15%, gellan gum is 0.3%, and table salt is 0.9%;

[0088] Step (4): Mix a magnesium chloride salt coagulant with edible β-cyclodextrin, add water and stir into an emulsion, and obtain an embedded coagulant by spray drying. The mass ratio of the salt coagulant to β-cyclodextrin is 1:4, the solid content in the emulsion is 15%, the inlet temperature of spray drying is 160°C, the outlet temperature is 80°C, and the pressure is 0.15 MPa;

[0089] Step (5): Mix, crush and sieve the chickpea powder prepared in step (3), the embedded coagulant prepared in step (4), and glucono-δ-lactone. Based on the weight of the chickpea powder, the embedded coagulant is 0.1% and glucono-δ-lactone is 1%.

[0090] The solid content of the chickpea brain obtained by reconstituting the chickpea brain instant powder prepared in this example reaches 87%, the coagulation time is 450 s, the chickpea brain is full and formed, the surface is flat and smooth, the surface is white, and the color is uniform; it is smooth and elastic, delicate, without a granular feeling and without a sour and astringent taste; there is an obvious shaking feeling when shaken slightly, the texture is evenly distributed, and there are no voids or impurities.

Claims

1. An instant ready-to-eat meat and vegetable composite food, characterized in that: Taking chicken breast and soybean dregs as protein raw materials, adding drinking water to make a slurry, then mixing with β-cyclodextrin to make a mixed solution, adding auxiliary materials calcium lactate, gellan gum, and table salt, and preparing chicken-bean powder by spray drying, and then mixing with a composite coagulant composed of a salt coagulant encapsulated by β-cyclodextrin and glucono-δ-lactone to obtain a reconstituted powder. The mass ratio of chicken breast, soybean dregs and drinking water in the slurry is 1:1:6-9. The mixed solution is prepared by keeping the slurry at 50-60°C, adding β-cyclodextrin and mixing, and stirring at this temperature for 2-3 hours. The mass ratio of β-cyclodextrin to the slurry is 1:100-200. The salt coagulant encapsulated by β-cyclodextrin is prepared by mixing the salt coagulant with β-cyclodextrin, adding water to make an emulsion, and then performing spray drying after vacuum concentration. The mass ratio of the salt coagulant to β-cyclodextrin is 1:2-4, and the solid content in the emulsion is 15-25%. Based on the weight of the chicken-bean powder, the encapsulated coagulant in the reconstituted powder is 0.1-0.5%, and glucono-δ-lactone is 0.2-1%.

2. The instant ready-to-eat meat and vegetable composite food according to claim 1, wherein: Based on the weight of the mixed solution, calcium lactate is 0.15-0.25%, gellan gum is 0.3-0.6%, and table salt is 0.6-0.9%.

3. A ready-to-eat meat and vegetable composite food as claimed in claim 1 or 2, characterized in that: The inlet air temperature of the spray drying for preparing the chicken-bean powder is 180-200°C, the outlet air temperature is 80-90°C, the rotation frequency of the fan is 50-60Hz, and the rotation speed of the peristaltic pump is 45-55mL / min.

4. The instant meat and vegetable compound food according to claim 3, wherein: The temperature of the vacuum concentration is 50-60°C, the vacuum degree is less than 0.095MPa, and it is concentrated to a relative density of 1.

15.

5. The instant vegetarian and meat composite food according to claim 4, characterized in that: The inlet temperature of the spray drying is 150-170°C, the outlet temperature is 75-80°C, and the pressure is 0.15MPa.

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