Vegetable protein pill and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a vegetable protein pill and a preparation method thereof. Aiming at the problems that existing vegetable protein pills are poor in formability and long in enzyme reaction time in the preparation process, bacterial slurry is added in the vegetable protein emulsification stage, then two-stage enzyme reaction and ultrasonic treatment are combined, pill slurry is prevented from loosening in water after preliminary forming, the reaction time of plant protease is remarkably shortened, and the quality of the vegetable protein pills is improved. Meanwhile, the problem that the vegetable protein pills are dry in mouth feel is solved, and the vegetable protein pills which are smooth in shape and soft, tender and elastic in mouth feel are obtained.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a plant protein pill and a preparation method thereof. Background Art

[0002] In recent years, as people's attention to environmental protection continues to increase, environmentally friendly and animal-friendly foods have gradually begun to be sought after by people with a sense of responsibility, mission, environmental protection and thrift. Plant meat products developed with plant protein as the main ingredient as a light vegetarian substitute for animal protein have begun to enter the public eye and are accepted by the audience because they can simulate a more realistic meat feel, color and flavor, and the audience range is still expanding.

[0003] Plant protein pills are a product made from plant protein as the main ingredient, which is cross-linked and polymerized between plant protein molecules through TG enzyme cross-linking reaction. Existing plant protein pills are generally made by directly adding TG enzyme to plant protein, placing them into a mold after preliminary forming, and performing enzyme reaction under low temperature environment. Since the enzyme reaction is slow at low temperature, in order to improve the gelling property of soy protein and obtain plant protein pills with a chewy texture, the enzyme reaction under the above low temperature environment often needs to be carried out for more than 10 hours. Not only is the reaction time too long, but the final product has poor morphology and a dry taste. Therefore, it is urgent to develop a plant protein pill with a fast enzyme reaction and good tissue morphology and taste. Summary of the invention

[0004] Based on the above reasons, the purpose of the present invention is to provide a plant protein pill and a preparation method thereof, by adding bacterial slurry during the emulsification stage of plant protein, and combining two-stage enzyme reaction in hot water and ultrasonic treatment, to prepare plant protein pills with smooth shape, soft and chewy taste.

[0005] In order to achieve the above object, the present invention discloses a method for preparing plant protein pills, comprising: The plant protein, bacterial slurry and ice water are mixed and emulsified, and TG enzyme is added to obtain pellet slurry; The pellet slurry is divided into two portions, and the first portion of the pellet slurry is initially formed and subjected to a first-stage enzyme reaction in hot water to obtain initial protein pellets; After ultrasonic treatment, the second pellet slurry is wrapped with the initial protein pellets and subjected to a two-stage enzyme reaction in hot water to obtain the finished plant protein pellets; The mushroom slurry is obtained by adding water to the mushrooms, beating them, and performing enzymolysis.

[0006] Furthermore, the mushrooms are selected from one or more of Hericium erinaceus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Acanthopanax solani, and Agaricus bisporus.

[0007] Furthermore, the beating time is 5-10 min, and the rotation speed is 1000-1500 r / min.

[0008] Furthermore, the enzyme used in the enzymolysis is a composite enzyme, which is obtained by mixing cellulase and protease.

[0009] Furthermore, the plant protein is selected from one or more of soy protein, wheat protein, peanut protein, oat protein, quinoa protein and pea protein.

[0010] Furthermore, the emulsification treatment is carried out at a speed of 1700 r / min and a time of 12-14 min.

[0011] Furthermore, the mass of the initial protein pellets is 55%-65% of the mass of the plant protein pellets.

[0012] Furthermore, the first-order enzyme reaction temperature is 50-55°C, and the time is 1-1.2 h; the second-order enzyme reaction temperature is 50-55°C, and the time is 1.8-2 h.

[0013] Furthermore, the power of the ultrasonic treatment is 100-120 W, and the time is 15-25 min.

[0014] The invention also discloses plant protein pellets prepared according to the preparation method.

[0015] The beneficial effects of the present invention are: The present invention aims to solve the problems that the existing plant protein pills have poor formability and long enzyme reaction time during the preparation process. Firstly, bacterial slurry is added in the plant protein emulsification stage to prevent the pills from disintegrating and loosening in water after the initial forming, and solves the problem that the plant protein pills have a dry taste. Then, two-stage enzyme reaction in hot water and ultrasonic treatment are performed to significantly shorten the plant protease reaction time, avoid the problem that the enzyme reaction inside the plant protein pills is not complete and the Q elasticity is slightly lacking due to the shortened enzyme reaction time, and ensure that the product is smooth, soft, tender, and Q elastic, and the internal and external tastes are uniform and consistent. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0017] First of all, it should be noted that the traditional plant protein pills have the problem of long TG enzyme reaction time during the preparation process and poor product morphology. Placing the initially formed balls in hot water can greatly increase the TG enzyme reaction rate, but plant protein is easily soluble in water. The initially formed balls will disintegrate on the surface and become loose in the early stage of the reaction in hot water. By adding polysaccharides and forming a gel network structure with plant proteins, the gel degree of the initially formed plant protein products can be improved to a certain extent to prevent them from becoming loose in water. However, the cost of polysaccharides is high, and the problem of the dry taste of the product cannot be solved.

[0018] In view of this, the first embodiment of the present invention provides a method for preparing a plant protein pellet, comprising: The plant protein, bacterial slurry and ice water are mixed and emulsified, and TG enzyme is added to obtain pellet slurry; The pellet slurry is divided into two portions, and the first portion of the pellet slurry is initially formed and subjected to a first-stage enzyme reaction in hot water to obtain initial protein pellets; After ultrasonic treatment, the second pellet slurry is wrapped with the initial protein pellets and subjected to a two-stage enzyme reaction in hot water to obtain the finished plant protein pellets; The mushroom slurry is obtained by adding water to the mushrooms, beating them, and performing enzymolysis.

[0019] It should be noted that the preliminary forming described in this embodiment refers to converting the pellet slurry into the desired pellet shape by pressure using manual or mechanical equipment.

[0020] In a specific embodiment, the amount of the bacterial slurry added is 4.5-5.5 times the amount of the plant protein, and the amount of the ice water added is 2.3-2.8 times the amount of the plant protein.

[0021] It should be noted that the purpose of adding bacterial slurry is to improve the gel degree of the preliminary formed plant protein pills, to avoid disintegration and loosening when it is subjected to TG enzyme reaction in hot water, and to solve the problem of dry wood in the mouthfeel of the product, and to improve its Q elasticity. However, with the improvement of TG enzyme reaction speed, the solid spherical plant protein pills will have the problem of complete surface enzyme reaction and insufficient internal enzyme reaction, so that the internal Q elasticity of the product is lacking. Therefore, the present invention further adopts a two-stage enzyme reaction process, and the pill slurry is divided into two parts, and the first part of the pill slurry is initially formed and a stage enzyme reaction is carried out in hot water to obtain the initial protein pill, and the second part of the pill slurry is ultrasonically treated, and then the above-mentioned initial protein pill is wrapped and a two-stage enzyme reaction is carried out to ensure that the internal and external enzyme reactions of the final plant protein pills are complete, and the product tastes uniform.

[0022] Furthermore, it should be noted that the purpose of ultrasonic treatment is to increase the degree of adhesion between the second pellet slurry and the initial protein pellets, and to avoid the phenomenon of separation of the coating layer and the initial protein pellets in the product (hereinafter referred to as "separation situation").

[0023] In a specific embodiment, the plant protein is selected from one or more common plant proteins such as soy protein, wheat protein, peanut protein, oat protein, quinoa protein, pea protein, etc., preferably soy protein and wheat protein.

[0024] In a specific embodiment, the mushrooms can be selected from one or more common edible mushrooms such as Hericium erinaceus, Flammulina velutipes, Pleurotus eryngii, Agrocybe tumefaciens, Acanthopanax fasciatus, Agaricus bisporus, etc., preferably a composite mushroom obtained by mixing Hericium erinaceus and Flammulina velutipes in a mass ratio of 1: (1-1.25).

[0025] In a specific implementation, the mass ratio of the mushrooms to water is 1:1.

[0026] In a specific embodiment, the mushrooms are pre-cooked after adding water, and the purpose of the pre-cooking is to promote the dissolution of polysaccharides. It should be noted that the pre-cooking time of the composite mushrooms is 15-20 minutes.

[0027] It should be noted that, in this embodiment, the beating time is 5-10 min, and the rotation speed is 1000-1500r / min. The length of the beating time determines the length of the mycelium in the slurry, and the length of the mycelium will affect the gelation of the plant protein pills. If the beating time is too short and the mycelium in the slurry is too long, the gel effect of the protein will be weakened, making the structure of the plant protein pills fluffy; if the beating time is too long and the mycelium in the slurry is too short, the effect of improving the dry taste of the plant protein pills is weak.

[0028] In order to better promote the dissolution of polysaccharides, the mushrooms are further subjected to enzymatic hydrolysis after pulping. The enzyme used in the enzymatic hydrolysis is a composite enzyme, which is obtained by mixing cellulase and protease. The mass ratio of cellulase to protease is 0.8:1. The added amount of the composite enzyme is 0.5%-0.7% of the mass of the mushrooms. The temperature of the enzymatic hydrolysis is 50°C and the time is 45 minutes.

[0029] In a specific embodiment, the rotation speed of the emulsification treatment is 1700 r / min and the time is 12-14 min to ensure that the plant protein and the bacterial slurry are fully and evenly mixed.

[0030] It should be noted that the emulsification process may also include the addition of ingredients, including but not limited to soybean oil and seasonings; the time and amount of adding the ingredients may be routinely adjusted by those skilled in the art according to the type and properties of the ingredients and the requirements for the flavor of the product, and the present invention does not specifically limit this, and only provides some preferred implementation ranges.

[0031] In a preferred embodiment, the soybean oil and seasoning are added at 5 min and 10 min of emulsification respectively; the soybean oil is added in an amount of 10%-15% of the plant protein; the seasoning includes salt, yeast extract and white sugar, and the added amount is 2%-7% of the plant protein.

[0032] It should be noted that the TG enzyme can be added after emulsification and stirred and mixed after addition, or can be added during the above emulsification process. In order to make the TG enzyme more evenly dispersed in the pellet slurry, it is preferably added during the emulsification process, specifically: adding it at 12 minutes of emulsification, and continuing the emulsification process for 1-2 minutes after addition.

[0033] In a specific embodiment, the TG enzyme is added in an amount of 0.1%-0.2% of the plant protein.

[0034] In a specific embodiment, the hot water temperature is a suitable temperature for TG enzyme reaction, specifically 50-55°C.

[0035] In a specific embodiment, the mass of the initial protein pellets is 55%-65% of the mass of the plant protein pellets.

[0036] It should be noted that the enzyme reaction time can be routinely adjusted by those skilled in the art according to the mass of a single finished plant protein pill. In this embodiment, the mass of a single finished plant protein pill is 15 g; the first-stage enzyme reaction time is 1-1.2 h, ensuring that the enzyme reaction degree of the initial protein pill reaches 50%-60%; the second-stage enzyme reaction time is 1.8-2 h, ensuring that the enzyme reaction of the second pellet slurry in the coating layer is complete. It can be understood that if the mass of a single plant protein pill is greater than 15 g, the first-stage and second-stage enzyme reaction times must be appropriately increased.

[0037] The second embodiment of the present invention provides plant protein pellets prepared by the above preparation method.

[0038] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.

[0039] The plant protein pellets prepared in the following examples and comparative examples all have a mass of 15 g per pellet.

[0040] Example 1 Preparation of plant protein pellets The Hericium erinaceus and Flammulina velutipes are mixed in a mass ratio of 1:1.1 to obtain a composite mushroom; Add water to the composite mushrooms, pre-cook for 18 minutes and then pulp them, then add composite enzymes to hydrolyze at 50°C for 45 minutes to obtain a slurry, the mass ratio of the composite mushrooms to water is 1:1, the pulping time is 8 minutes, the rotation speed is 1300r / min, the composite enzyme is obtained by mixing cellulase and protease in a mass ratio of 0.8:1, and the addition amount is 0.6% of the mass of the composite mushrooms; Add 5 times the above bacterial slurry and 2.5 times ice water to the plant protein, emulsify at a speed of 1700 r / min, add soybean oil when emulsifying for 5 minutes, add seasonings when emulsifying for 10 minutes, add TG enzyme when emulsifying for 12 minutes, and then emulsify for another 2 minutes to obtain pellets; the plant protein is soybean protein and wheat protein, and the mass ratio is 3:1; the soybean oil is added in an amount of 13% of the plant protein; the seasonings include salt, yeast extract, and white sugar, and the added amount is 5% of the plant protein; the TG enzyme is added in an amount of 0.15% of the plant protein; The pellet slurry was divided into two portions, the first portion of the pellet slurry was initially formed into a pellet shape, and the pellet was subjected to enzyme reaction in 53°C hot water for 1.1 h, and then taken out of the hot water and dried to obtain initial protein pellets; The second pellet slurry was ultrasonically treated at 110 W for 20 min, then wrapped with the initial protein pellets, and subjected to enzyme reaction in 53° C. hot water for 1.9 h to obtain finished plant protein pellets, wherein the mass of the initial protein pellets was 60% of the mass of the finished plant protein pellets.

[0041] Example 2 Preparation of plant protein pellets The Hericium erinaceus and Flammulina velutipes are mixed in a mass ratio of 1:1 to obtain a composite mushroom; Add water to the composite mushrooms, pre-cook for 15 minutes and then pulp them, then add composite enzymes to hydrolyze at 50°C for 45 minutes to obtain a slurry, the mass ratio of the composite mushrooms to water is 1:1, the pulping time is 5 minutes, the rotation speed is 1500 r / min, the composite enzyme is obtained by mixing cellulase and protease in a mass ratio of 0.8:1, and the addition amount is 0.5% of the mass of the composite mushrooms; Add 4.5 times the above bacterial slurry and 2.8 times ice water to the plant protein, emulsify at a speed of 1700 r / min, add soybean oil when emulsifying for 5 minutes, add seasoning when emulsifying for 10 minutes, add TG enzyme when emulsifying for 12 minutes, and then emulsify for another 2 minutes to obtain pellets; the plant protein is soybean protein and wheat protein, and the mass ratio is 3:1; the soybean oil is added in an amount of 10% of the plant protein; the seasoning includes salt, yeast extract, and white sugar, and the added amount is 2% of the plant protein; the TG enzyme is added in an amount of 0.1% of the plant protein; The pellet slurry was divided into two parts. The first part of the pellet slurry was initially formed into a ball shape, and the ball was subjected to enzyme reaction in 50°C hot water for 1 h. After that, the ball was taken out of the hot water and the surface moisture was dried to obtain the initial protein pellets. The second pellet slurry was ultrasonically treated at 100 W for 25 min, then wrapped with the initial protein pellets, and subjected to enzyme reaction in 50° C. hot water for 1.8 h to obtain finished plant protein pellets, the mass of which was 55% of the mass of the finished plant protein pellets.

[0042] Example 3 Preparation of plant protein pellets The Hericium erinaceus and Flammulina velutipes are mixed in a mass ratio of 1:1.25 to obtain a composite mushroom; Add water to the composite mushrooms, pre-cook for 20 minutes and then pulp them, then add composite enzymes to hydrolyze at 50°C for 45 minutes to obtain a slurry, the mass ratio of the composite mushrooms to water is 1:1, the pulping time is 10 minutes, the rotation speed is 1000 r / min, the composite enzyme is obtained by mixing cellulase and protease in a mass ratio of 0.8:1, and the addition amount is 0.7% of the mass of the composite mushrooms; Add 5.5 times the above bacterial slurry and 2.3 times ice water to the plant protein, emulsify at a speed of 1700 r / min, add soybean oil when emulsifying for 5 minutes, add seasoning when emulsifying for 10 minutes and continue emulsifying for 2 minutes, then add TG enzyme, stir and mix to obtain pellet slurry; the plant protein is soybean protein and wheat protein, the mass ratio is 3:1; the soybean oil is added in an amount of 15% of the plant protein; the seasoning includes salt, yeast extract and white sugar, and the added amount is 7% of the plant protein; the TG enzyme is added in an amount of 0.2% of the plant protein; The pellet slurry was divided into two portions, the first portion of the pellet slurry was initially formed into a pellet shape, and the pellet was subjected to enzyme reaction in 55°C hot water for 1.2 hours, and then taken out of the hot water and dried to obtain initial protein pellets; The second pellet slurry was ultrasonically treated at 120 W for 15 min, then wrapped with the initial protein pellets, and subjected to enzyme reaction in 55° C. hot water for 2 h to obtain finished plant protein pellets, wherein the mass of the initial protein pellets was 65% of the mass of the finished plant protein pellets.

[0043] Comparative Example 1 Preparation of plant protein pellets The plant protein pellets were prepared by the traditional method, specifically, 0.2% TG enzyme was directly added to the plant protein, the pellets were initially formed after uniform mixing, and then placed in a mold for enzyme reaction at 4°C for 16 h to obtain the plant protein pellets.

[0044] Comparative Example 2 Preparation of Plant Protein Pellets The preparation method is the same as that in Example 1, except that the Hericium erinaceus and Flammulina velutipes in Comparative Example 2 are not pre-cooked.

[0045] Comparative Example 3 Preparation of Plant Protein Pellets The preparation method is the same as that of Example 1, except that the composite mushroom of Comparative Example 3 is not subjected to enzymatic hydrolysis.

[0046] Comparative Example 4 Preparation of Plant Protein Pellets The preparation method is the same as that of Example 1, except that in Comparative Example 4, the bacterial slurry is replaced with polysaccharide, and the added amount is 12% of the weight of the plant protein. At this added amount, the plant protein pellets do not become loose in water.

[0047] Comparative Example 5 Preparation of Plant Protein Pellets The preparation method is the same as that of Example 1, except that the beating time of Comparative Example 5 is 12 min.

[0048] Comparative Example 6 Preparation of Plant Protein Pellets The preparation method is the same as that of Example 1, except that the beating time of Comparative Example 6 is 3 min.

[0049] Comparative Example 7 Preparation of Plant Protein Pellets The preparation method is the same as that of Example 1, except that, in Comparative Example 7, the two-stage enzyme reaction is not performed, the pellet slurry is directly preliminarily formed, and the plant protein pellets are obtained by enzyme reaction in 53° C. hot water for 3 h.

[0050] Comparative Example 8 Preparation of Plant Protein Pellets The preparation method is the same as that of Example 1, except that the ultrasonic treatment is omitted in Comparative Example 8.

[0051] Control group Commercially available coriander pork meatballs (brand: Meihao) were selected as the control sample.

[0052] Test Example 1 Evaluation of Formability and Separation The formability and separation of the samples of Examples 1-3, the control group, and Comparative Examples 1-8 were evaluated. A panel of 30 professionally trained food tasters was selected to form an evaluation team. First, the formability of each group of samples was scored before cutting, with a score of 0-10, where "8-10 points" means good formability, no depression on the surface, no disintegration or rupture; "4-7.9" means general formability, slight depression or disintegration and rupture on the surface; "0-3.9" means poor formability, severe depression or disintegration and rupture on the surface, and the results were averaged; then each group of samples was cut in half, and the separation of the samples was observed and recorded, where the samples had no obvious separation phenomenon and the tissue was uniform, indicated by "-"; the samples had slight separation phenomenon, indicated by "+"; the samples had obvious separation phenomenon, indicated by "++". The evaluation results are shown in Table 1.

[0053] Table 1 Evaluation results of formability and separation of samples in each group .

[0054] As can be seen from Table 1, the moldability scores of the samples of Examples 1-3 are all above 9.5, indicating that the samples prepared by the process of the present invention have good moldability, no separation phenomenon, and good overall tissue state, which is close to the samples of commercial meatballs in the control group, and significantly better than the samples prepared by the traditional process (Comparative Example 1). Compared with Example 1, Comparative Examples 2, 3, and 6 have poor gelation of the samples, and a certain degree of disintegration and rupture occurs on the surface during enzyme reaction in hot water, and the moldability is reduced, and slight separation occurs inside the samples; the cancellation of ultrasonic treatment in Comparative Example 8 significantly reduces the degree of attachment of the second pellet slurry to the initial protein pellets, thereby causing obvious separation of the samples.

[0055] Test Example 2 Taste Test The elasticity and dryness of the plant protein balls are important indicators for evaluating their overall edible taste. Therefore, this test example conducted elasticity tests and dryness evaluations on the samples of Examples 1-3, the control group, and Comparative Examples 1-8, wherein the elasticity was obtained by comprehensive analysis of the chewiness and elasticity test results of the samples.

[0056] Chewability and elasticity test method: Samples were taken from the inside (i.e., the middle part of the plant protein pill) and the outside of the sample and processed into 1 cm × 1 cm × 1.5 cm blocks. The chewability and elasticity were tested using a texture analyzer. The specific test parameters were as follows: TPA mode was selected, the probe was P / 10, the pre-test and post-test speeds were both 2 mm / s, the test speed was 1 mm / s, the trigger force was 5 g, and the target mode was displacement (5 mm). Each sample was tested 5 times, and the results were averaged. The test results are shown in Table 2.

[0057] Evaluation method of dryness: 30 professionally trained food tasters were selected to form a sensory evaluation panel to taste the samples of each group and evaluate their dryness. Samples that were soft and tender without a dry taste were indicated by "-"; samples that had a distinct dry taste were indicated by " + The evaluation results are shown in Table 3.

[0058] Table 2 Chewability and elasticity test results of samples in each group .

[0059] Table 3 Evaluation results of dryness of samples in each group .

[0060] It can be seen from the results in Table 2 and Table 3 that the samples of Examples 1-3 have the best chewing feel and elasticity inside and outside and have no obvious difference, indicating that the products obtained by the process of the present invention have good Q elasticity, and the taste inside and outside is uniform and consistent, without a dry and woody taste, and the overall edible quality is better, close to the control group samples. Compared with Example 1, the sample prepared by the traditional process (Comparative Example 1) has slightly poor chewing and elasticity, that is, the Q elasticity is slightly lacking, and the sample has a distinct dry taste; Comparative Examples 2, 3, and 6 have poor gelling degree, which significantly reduces their chewiness and elasticity, and their Q elasticity is poor; Comparative Example 4 uses polysaccharides, and the formed gel has greater chewiness and poor elasticity, and the problem of the dry taste of the plant protein balls cannot be solved; after adding the bacterial slurry to Comparative Example 5, the sample still has a distinct dry taste, because the pulping time is too long and the mycelium length is too short, resulting in weak effect on improving the dry taste of the plant protein balls; Comparative Example 7 does not adopt a two-stage enzyme reaction process, and the enzyme reaction inside the sample is incomplete, which leads to a significant reduction in its internal chewiness and elasticity, and the overall edible quality is reduced.

[0061] 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 replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing plant protein pellets, characterized in that: include: The plant protein, bacterial slurry and ice water are mixed and emulsified, and TG enzyme is added to obtain pellet slurry; The pellet slurry is divided into two portions, and the first portion of the pellet slurry is initially formed and subjected to a first-stage enzyme reaction in hot water to obtain initial protein pellets; After ultrasonic treatment, the second pellet slurry encapsulates the initial protein pellets and undergoes a two-stage enzyme reaction in hot water; The mushroom slurry is obtained by adding water to the mushrooms, beating them, and performing enzymolysis.

2. The preparation method according to claim 1, characterized in that: The mushrooms are selected from one or more of Hericium erinaceus, Flammulina velutipes, Pleurotus eryngii, Agrocybe tumefaciens, Acanthopanax fasciatus, and Agaricus bisporus.

3. The preparation method according to claim 1, characterized in that: The beating time is 5-10 min, and the rotation speed is 1000-1500 r / min.

4. The preparation method according to claim 1, characterized in that: The enzyme used in the enzymolysis is a composite enzyme, which is obtained by mixing cellulase and protease.

5. The preparation method according to claim 1, characterized in that: The plant protein is selected from one or more of soy protein, wheat protein, peanut protein, oat protein, quinoa protein and pea protein.

6. The preparation method according to claim 1, characterized in that: The rotation speed of the emulsification treatment is 1700 r / min and the time is 12-14 min.

7. The preparation method according to claim 1, characterized in that: The mass of the initial protein pellets is 55%-65% of the mass of the plant protein pellets.

8. The preparation method according to claim 1, characterized in that: The temperature of the first-order enzyme reaction is 50-55°C, and the time is 1-1.2 h; the temperature of the second-order enzyme reaction is 50-55°C, and the time is 1.8-2 h.

9. The preparation method according to claim 1, characterized in that: The power of the ultrasonic treatment is 100-120 W, and the time is 15-25 min.

10. The plant protein pellets prepared according to any one of the preparation methods of claims 1-9.