Semi-fermented microbial protein meat product and preparation method thereof

Abstract

The present invention relates to the field of food processing technology, and in particular to a semi-fermented microbial protein meat product and a preparation method thereof. The preparation method comprises: mixing yeast protein and soy protein in a mass ratio of (2-5): (5-8) and then extruding through high moisture content to form a fibrous protein; the temperature program of the high moisture content extrusion comprises: (55-65°C)-(75-85°C)-(133-137°C)-(143-147°C)-(117-123°C); fermenting, frying and drying the fibrous protein. The present invention uses a specific ratio of yeast protein and soy protein to prepare a fibrous protein through high moisture content protein extrusion, which has a distinct fiber structure. The microbial protein meat product prepared after combining subsequent fermentation processes has both the advantages of microbial fermented food and better flavor and sensory experience.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a semi-fermented microbial protein meat product and a preparation method thereof. Background Art

[0002] Microbial protein, especially fungal protein, can partially or completely replace animal protein-based foods to meet the needs of sustainable development and conform to the "big food concept". Microbial protein has a complete amino acid composition and is less allergenic than plant protein. Meat-like products made from single-cell protein produced by microbial fermentation as the main raw material and restructured can solve the time, energy, cost and environmental limitations of animal protein production, thereby alleviating the pressure of saturation of traditional animal husbandry supply and excessive resource consumption and environmental pollution caused by over-exploitation of traditional breeding.

[0003] The existing technology has already made microbial protein meat into products in the form of sausages, meat patties, meatballs, etc., but this type of food has disadvantages such as single flavor, weak taste, and poor fiber feel, making it difficult to imitate the taste and flavor of traditional meat to a high degree. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a semi-fermented microbial protein meat product and a preparation method thereof.

[0005] In view of the shortcomings of imitation meat products using fibrous protein as raw material, such as single flavor, weak taste, poor fiber feel, flavor seasonings and the like not easily entering the raw materials, and the texture of fibrous protein being relatively hard, the present invention improves the fibrous protein processing technology, and combines tumbling technology with semi-fermentation technology to better blend seasonings and fibrous protein, so that the obtained microbial protein meat has better flavor and texture.

[0006] In a first aspect, the present invention provides a method for preparing a semi-fermented microbial protein meat product, comprising:

[0007] Yeast protein and soy protein are mixed in a mass ratio of (2-5):(5-8) and then extruded at high moisture content to prepare fibrous protein;

[0008] The temperature program of high moisture extrusion includes: (55-65°C)-(75-85°C)-(133-137°C)-(143-147°C)-(117-123°C), the material speed is 40-60g / min, the screw speed is 140-190r / min, and the high moisture cooling molding temperature is 80-100°C;

[0009] The fibrous protein is fermented, fried and dried.

[0010] Furthermore, the mass ratio of the yeast protein to the soy protein is (3-4): (6-7); and / or the feed rate of the high-moisture extrusion is 45-55 g / min, and the screw speed is 125-175 r / min.

[0011] Furthermore, before the fermentation, the method further comprises: cutting the fibrous protein into strips with a length of 4-6 cm, a thickness of 4-6 mm, and a width of 1-2 cm.

[0012] Furthermore, the fermentation includes: mixing the fibrous protein with water, soy sauce, sugar, salt, monosodium glutamate, white pepper, yeast extract and lactic acid bacteria powder and then fermenting; the fermentation conditions include: the starter is at least one of lactic acid bacteria, staphylococcus or yeast; the fermentation temperature is 15-32°C; and the fermentation time is 10-24 hours.

[0013] Furthermore, the fermentation agent is composed of Lactobacillus plantarum, Staphylococcus xylosus and yeast; the mass ratio of Lactobacillus plantarum, Staphylococcus xylosus and yeast is 1: (0.1-10): (0.1-10).

[0014] Furthermore, the effective viable count of Lactobacillus plantarum in the fermentation agent is 10 11 cfu / g, the effective viable count of Staphylococcus xylosus is 10 10 cfu / g, the effective viable count of yeast is 10 9 cfu / g.

[0015] Furthermore, the mass ratio of the water to the fibrous protein is (0.5-2):1; the mass ratio of the soy sauce to the fibrous protein is (0.5-2):5; the mass ratio of the sugar to the fibrous protein is (0.5-5):10; the mass ratio of the salt to the fibrous protein is (0.5-5):133; the mass ratio of the monosodium glutamate to the fibrous protein is (0.5-2):50; the mass ratio of the white pepper powder to the fibrous protein is (0.5-2):333; the mass ratio of the yeast extract to the fibrous protein is (0.5-5):100.

[0016] The present invention combines the drawn protein, semi-fermentation technology and tumbling technology to achieve better fusion of seasoning and drawn protein, and can also effectively improve the problems of weak flavor and hard texture of the microbial protein jerky, thereby improving the sensory experience of the microbial protein jerky.

[0017] Furthermore, the frying comprises:

[0018] The fermented fibrous protein and vegetable oil are mixed, fried at 220-250° C. for 4-6 minutes, and then mixed with the composite seasoning, and the frying is continued until the composite seasoning is fully attached to the fermented fibrous protein.

[0019] Furthermore, the mass ratio of the vegetable oil to the fermented drawing protein is (0.5-2):8.

[0020] Furthermore, the fried fibrous protein is air-dried at 40-60° C. until the water activity is less than 0.9.

[0021] Further, strong wind drying is used for 0.5-2 hours until the water activity is 0.75-0.85.

[0022] Furthermore, the compound seasoning comprises: glucose, cumin, sesame, chili, salt and monosodium glutamate.

[0023] Furthermore, in the composite seasoning, the mass ratio of the glucose to the fermented fibrous protein is (0.5-5):13.3; the mass ratio of the cumin to the fermented fibrous protein is (0.5-10):20; the mass ratio of the sesame to the fermented fibrous protein is (0.5-8):25; the mass ratio of the chili to the fermented fibrous protein is (0.5-6):33; the mass ratio of the salt to the fermented fibrous protein is (0.5-10):125; the mass ratio of the monosodium glutamate to the fermented fibrous protein is (0.5-10):100.

[0024] In a second aspect, the present invention provides a semi-fermented microbial protein meat product prepared by the preparation method.

[0025] In a third aspect, the present invention provides the application of the preparation method in improving the color effect, tenderness, flavor and taste of microbial protein meat products.

[0026] The present invention has the following beneficial effects:

[0027] The present invention provides a method for preparing a semi-fermented microbial protein meat product. A kind of drawn protein with obvious fiber structure is prepared by high-moisture protein extrusion through high-water protein extrusion with specific yeast protein and soy protein in proportion. In addition, a microbial protein meat with better quality characteristics can be obtained by combining subsequent short-time incomplete fermentation of bacterial agents and rolling kneading technology. The microbial protein meat has the advantages of microbial fermented food and has better flavor and sensory experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 It is a shear force diagram of the embodiment and comparative example provided in Experimental Example 1 of the present invention.

[0030] Figure 2 It is an electronic nose diagram of the embodiment and comparative example provided in Experimental Example 1 of the present invention.

[0031] Figure 3 It is the electronic tongue image of the embodiment and the comparative example provided in Experimental Example 1 of the present invention. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] The experimental methods involved in the following examples, unless otherwise mentioned, are all conventional methods in the art, for example, reference may be made to experimental manuals in the art, or the conditions recommended in the manufacturer's instructions.

[0034] Unless otherwise specified, the experimental materials and reagents involved in the following examples can be obtained from commercial sources.

[0035] Example 1

[0036] This embodiment 1 provides a semi-fermented microbial protein jerky product, which is prepared by the following method (the unit used in this embodiment is "portion", and in actual circumstances, any reasonable unit can be selected, such as "g", "kg", and "g" is preferred in this embodiment):

[0037] 1. Production of fibroin

[0038] Yeast protein and soy protein were mixed in a ratio of 3:7 (mass ratio), and extrude the fibrous protein through a high-moisture extruder according to the temperature adjustment program of 60-80-135-145-120 ℃, the feed rate was 50g / min, the screw speed was 150r / min, and the high-moisture cooling molding temperature was 90℃.

[0039] 2. Preprocessing

[0040] The frozen high-moisture extruded fibrous protein was completely thawed in a refrigerated environment and kept at room temperature for 30 minutes. The microbial protein raw material was cut into strips of about 5 cm (length) × 5 mm (thickness) × 1.5 cm (width).

[0041] 3. Fermentation

[0042] 500 parts of pure water, 100 parts of soy sauce, 50 parts of sugar, 3.75 parts of salt, 10 parts of monosodium glutamate, 1.5 parts of white pepper, 5 parts of yeast extract, 0.05 parts of lactic acid bacteria powder (Lactobacillus plantarum), 0.1 parts of staphylococcus powder (Staphylococcus xylosus), and 0.05 parts of yeast powder were mixed and stirred evenly to obtain the fermentation liquid, which was added to the fermentation tumbling tank. Among them, the effective viable count of Lactobacillus plantarum is 10 11 cfu / g, the effective viable count of Staphylococcus xylosus is 10 10 cfu / g, the effective viable count of yeast is 10 9 cfu / g.

[0043] Take 500 portions of the cut fibrous protein, put them into a fermentation tumbling tank containing fermentation liquid, mix them evenly, and ferment them in a constant temperature and humidity chamber at a fermentation temperature of 25° C., a fermentation time of 18 h, and a tumbling speed of 30 rpm.

[0044] 4. Stir-fry

[0045] 37.5 parts of edible glucose, 25 parts of cumin, 20 parts of sesame, 15 parts of chili, 4 parts of salt and 5 parts of monosodium glutamate are mixed and stirred evenly to obtain the composite seasoning.

[0046] After adding 40 parts of vegetable oil into a wok, add the fermented fibrous protein, stir-fry for 5 minutes at a wok temperature of 230° C., then add the compound seasoning and continue to stir-fry for 7 minutes until the compound seasoning is evenly attached to the surface of the fermented fibrous protein.

[0047] 5. Drying

[0048] The fried fibrous protein was placed on a net racket by root, dried in strong wind at 50°C for 1 hour until the water activity was 0.84, and then cooled naturally to room temperature.

[0049] 6. Packaging and sterilization

[0050] The dried semi-fermented microbial protein jerky is vacuum packed, sterilized at 110°C / 15min, and cooled to obtain the semi-fermented microbial protein jerky product described in the present application.

[0051] Example 2

[0052] This embodiment provides a semi-fermented microbial protein jerky product, and the preparation method is the same as that of Example 1, except that the mass ratio of yeast protein to soy protein is adjusted from 3:7 to 4:6.

[0053] Example 3

[0054] This embodiment provides a semi-fermented microbial protein jerky product, and the preparation method is the same as that of Example 1, except that the fermentation temperature is adjusted to 30° C. and the fermentation time is adjusted to 12 hours.

[0055] Comparative Example 1

[0056] This comparative example provides a semi-fermented microbial protein jerky product, the preparation method of which is the same as that of Example 1, except that the fermentation process in step 3 is not performed (i.e., the cut fibrous protein is mixed with ingredients other than lactic acid bacteria, staphylococcus and yeast and then placed at 25°C for 18 hours).

[0057] Comparative Example 2

[0058] This comparative example provides a semi-fermented microbial protein jerky product, which is a commercially available plant protein-based beef jerky product (Dejido brand).

[0059] Comparative Example 3

[0060] This comparative example provides a semi-fermented microbial protein jerky product, which is a commercially available plant protein-based beef jerky product (Shiyingyu Vegetarian) brand.

[0061] Comparative Example 4

[0062] This embodiment provides a semi-fermented microbial protein jerky product, and the preparation method is the same as that of Example 1, except that the fibrous protein is prepared by the following method:

[0063] Yeast protein and soy protein were mixed in a ratio of 3:7 (mass ratio), and extrude fibrous protein through a high-moisture extruder according to the temperature adjustment program of 60-80-130-140-125℃, with a feed rate of 45g / min, a rotation speed of 180r / min, and a high-moisture cooling molding temperature of 90℃.

[0064] Comparative Example 5

[0065] This embodiment provides a semi-fermented microbial protein jerky product, and the preparation method is the same as that of Example 1, except that the fibrous protein is prepared by the following method:

[0066] Yeast protein and soy protein were mixed in a ratio of 4:6 (mass ratio), and extrude fibrous protein through a high-moisture extruder according to the temperature adjustment program of 60-80-130-140-125℃, with a feed rate of 45g / min, a rotation speed of 180r / min, and a high-moisture cooling molding temperature of 90℃.

[0067] Comparative Example 6

[0068] This embodiment provides a semi-fermented microbial protein jerky product, and the preparation method is the same as that of Example 1, except that the lactic acid bacteria and Staphylococcus aureus in the raw materials in the fermentation process are replaced by equal amounts of Lactobacillus sakei and Pediococcus pentosaceus, respectively.

[0069] Experimental Example 1

[0070] This experimental example compares the effects of each embodiment and the comparative example, and the process is as follows:

[0071] 1. Color comparison

[0072] The Canon CR-S400w handheld colorimeter was used to measure the color difference of the product. White plate calibration was performed before measurement. The color indexes collected included brightness ( L )、Redness( a )、Yellowness( b ), each sample was repeated 6 times and the average value was taken. The results are shown in Table 2.

[0073] The comprehensive color difference ΔE is used to evaluate the color difference between two samples. The calculation formula is as follows: when ΔL is a positive value, it means that the tested sample is brighter than the comparison sample, and a negative value means that the tested sample is darker than the comparison sample; when ΔA is a positive value, it means that the tested sample is redder than the comparison sample, and a negative value means that the tested sample is greener than the comparison sample; when ΔB is a positive value, it means that the tested sample is yellower than the comparison sample, and a negative value means that the tested sample is bluer than the comparison sample.

[0074] ;

[0075] Note: L1 is the brightness of the sample to be tested, and L0 is the brightness of the comparison sample; L1 is the yellowness of the sample to be tested, and L0 is the yellowness of the comparison sample; B1 is the redness of the sample to be tested, and B0 is the redness of the comparison sample.

[0076] Table 1 Color difference values ​​of various embodiments and comparative examples of this application

[0077]

[0078] Table 2 Comprehensive color difference values ​​(ΔE) between the examples of the present application and the comparative examples

[0079]

[0080] It can be seen from Table 1 and Table 2 that the brightness and redness values ​​of Examples 1-3 are higher than those of Comparative Examples 1-6, and the brightness value of Comparative Example 1 is higher than that of Comparative Examples 2-6. At the same time, ΔL and ΔA in the comprehensive color difference results of the Examples and Comparative Examples 1-3 are positive values. This shows that the semi-fermentation technology provided by the present invention can significantly improve the coloring effect of the product.

[0081] 2. Texture comparison

[0082] According to the determination method in NY / T 1180-2006 "Determination of meat tenderness: shear force determination method", a circular sampler with a diameter of 10 mm was used to drill the meat column along the fiber direction, and the shear force value of the meat column was measured with a physical property analyzer. Each sample was repeated 5 times and the average value was taken.

[0083] A sample of 1cm×1cm×1cm cube was taken along the fiber direction, and its TPA was measured using a TA·XT Plus physical property analyzer. The HDP / BS probe was used during the measurement. The measurement conditions were: 10mm / s before the test, 1mm / s during the test, and 10mm / s after the test. Five values ​​were measured in each group and the average was taken. The results are shown in Figure 1 and as shown in the table below.

[0084] Table 3 TPA results of examples and comparative examples - Part I

[0085]

[0086] Table 4 TPA results of examples and comparative examples - Part II

[0087]

[0088] from Figure 1 As can be seen from the table above, the tenderness of Examples 1-3 is higher than that of Comparative Examples 1-3, and the hardness is significantly lower than that of Comparative Examples 1-6. The tenderness of the semi-fermented microbial protein jerky is significantly higher than that of the unfermented one, which shows that the semi-fermentation technology can significantly improve the tenderness of the product. The microbial protein meat obtained by the high-moisture extrusion method combined with the semi-fermentation method provided by the present invention has significantly better texture and tissue morphology.

[0089] 3. Flavor and taste comparison

[0090] In this embodiment, the dried meat products prepared in the embodiment and the comparative example are subjected to electronic nose and electronic tongue detection, and the method is as follows:

[0091] The determination method of the electronic nose is as follows:

[0092] Weigh 1 g of sample and place it in a 7.5 mL vial. Set the water bath temperature to 50 °C, the equilibration time to 180 s, the sampling time to 90 s, and the sampling interval to 5 s.

[0093] The electronic nose is equipped with 10 sensors, including: W1C (benzene, aromatic components), W5S (nitrogen oxides), W3C (nitrogen, aromatic components), W6S (hydrides), W5C (aromatic olefins, polar compounds), W1S (alkanes), W1W (sulfides), W2S (alcohols, aldehydes and ketones), W2W (sulfur-containing organic matter, aromatic components) and W3S (long-chain alkanes).

[0094] The determination method of the electronic tongue is as follows:

[0095] Weigh 10 g of sample and add 100 mL of ultrapure water. After homogenization and mixing for 60 seconds, centrifuge at 8000×g for 5 minutes at 4°C. After filtration, take 60 mL of filtrate for detection. The detection time is 180 seconds and the washing time is 15 seconds.

[0096] The electronic tongue is equipped with 5 sensors, including: umami, astringency, saltiness, sourness and bitterness.

[0097] Get as Figure 2 and Figure 3 The results shown are from Figure 2 and Figure 3 It can be seen from the above that the flavor and taste components of the product prepared by the semi-fermentation technology of the present invention are evenly distributed, and the flavor profile is clear. Compared with the products of comparative documents 1-3, it has significantly better flavor and taste.

[0098] 3. Sensory comparison

[0099] The sensory scoring criteria are shown in the table below.

[0100] Table 5 Sensory evaluation standards

[0101]

[0102] Table 6 Sensory results of the examples of this application

[0103]

[0104] Table 7 Sensory results of the comparative examples of this application

[0105]

[0106] It can be seen from the results in the above table that the sensory scores of Examples 1-3 are higher than those of Comparative Examples 1-3, indicating that the semi-fermented microbial protein meat provided by the present invention has excellent texture and flavor.

[0107] Comparative Examples 4 and 5 used different high-moisture extrusion procedures. From the results, it can be seen that although the adjustment range is small, it still has a significant impact on the texture and flavor of the product. Comparative Example 6 uses a different combination of fermentation bacteria, and its texture and flavor are also worse than Example 1. However, from the results, Comparative Examples 4-6 are still significantly better than Comparative Examples 1-3 in texture and flavor, which shows that semi-fermentation technology can improve the overall acceptability of microbial protein meat.

[0108] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a semi-fermented microbial protein meat product, characterized in that: include: Yeast protein and soy protein are mixed in a mass ratio of (2-5):(5-8) and then extruded at high moisture content to prepare fibrous protein; The temperature program of high moisture extrusion includes: (55-65°C)-(75-85°C)-(133-137°C)-(143-147°C)-(117-123°C), the feed rate is 40-60g / min, the screw speed is 140-190r / min, and the high moisture cooling molding temperature is 80-100°C; Fermentation, frying and drying of fibrous protein; The fermentation comprises: mixing the fibrous protein with water, soy sauce, sugar, salt, monosodium glutamate, white pepper, yeast extract, lactobacillus plantarum, staphylococcus xylosus and yeast and then fermenting; during the fermentation, the mass ratio of the lactobacillus plantarum, staphylococcus xylosus and yeast is 1:(0.1-10):(0.1-10); the tumbling speed is 15-45 rpm, the fermentation temperature is 15-32°C; and the fermentation time is 10-24 hours.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the yeast protein to the soy protein is (3-4): (6-7); and / or, the feed rate of the high-moisture extrusion is 45-55 g / min, and the screw speed is 140-175 r / min.

3. The preparation method according to claim 1, characterized in that: Before the fermentation, the method further comprises: cutting the fibrous protein into strips with a length of 4-6 cm, a thickness of 4-6 mm and a width of 1-2 cm.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the water to the fibrous protein is (0.5-2):1; the mass ratio of the soy sauce to the fibrous protein is (0.5-2):5; the mass ratio of the sugar to the fibrous protein is (0.5-5):10; the mass ratio of the salt to the fibrous protein is (0.5-5):133; the mass ratio of the monosodium glutamate to the fibrous protein is (0.5-2):50; the mass ratio of the white pepper powder to the fibrous protein is (0.5-2):333; the mass ratio of the yeast extract to the fibrous protein is (0.5-5):

100.

5. The preparation method according to any one of claims 1 to 3, characterized in that: The frying process comprises: The fermented fibrous protein and vegetable oil are mixed, fried at 220-250° C. for 4-6 minutes, and then mixed with the composite seasoning, and the frying is continued until the composite seasoning is fully attached to the fermented fibrous protein.

6. The preparation method according to any one of claims 1 to 3, characterized in that: The fried fibrous protein is air-dried at 40-60°C until the water activity is less than 0.

9.

7. A semi-fermented microbial protein meat product, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 6.

8. Use of the preparation method according to any one of claims 1 to 6 in improving the color effect, tenderness, flavor and taste of microbial protein meat products.

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