Multi-protein composite high-moisture extruded meat analogue and fiber strengthening method thereof

Abstract

The invention belongs to the technical field of plant meat improvement, and particularly relates to a multi-protein composite high-moisture extruded meat analogue and a fiber strengthening method thereof. Comprising the following components: 40-60 parts of yeast protein, 40-45 parts of soybean protein isolate, 30-40 parts of wheat gluten protein, 1-2 parts of konjaku flour and 150-300 parts of water. The konjac glucomannan is added to enhance the fiber structure of the yeast protein-based plant meat, and the combination of parameters such as temperature during shearing and extrusion and a cooling mold with a special structure and an elliptical cross section are assisted, so that the fiber reinforcement of the multi-protein composite high-moisture extruded meat analogue is realized.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of plant meat improvement, and particularly relates to a multi-protein composite high-moisture extruded meat analogue and a fiber strengthening method thereof. BACKGROUND

[0002] Plant meat mainly uses plant proteins extracted from crops such as soybeans, peas and wheat as raw materials, and adopts chemical separation to extract plant proteins needed by human bodies from raw materials, and then a series of steps such as heating, extrusion, cooling and shaping are performed to make the plant meat have the texture and taste of animal meat products.

[0003] The bottleneck of producing plant-based meat mainly lies in finding alternative proteins and selecting appropriate technologies to make them have similar fiber structure, taste and texture stability to real meat. At present, the gap in protein resources is large, and the current alternative protein raw materials are relatively single, and the texture is unstable, and the extruded meat analogue is insufficient, so finding new protein sources has become an important way. Among them, the alternative protein cultivated by microorganism fermentation technology represented by yeast protein has realized rapid expansion of technology and industry scale by virtue of its advantages of less resource consumption, high production efficiency, environmental protection and sustainability, and comprehensive nutrition. However, the meat products produced by traditional processing technology have the problems of unstable texture and non-obvious fiber filament structure. The content of hydrophobic amino acid residues in yeast protein is high, and the solubility is low, so it is difficult to reach the melting state in the high-moisture extrusion process compared with other plant proteins (pea protein, soybean protein), and it is difficult to form fiberization in the cooling process. At the same time, since yeast protein needs a higher temperature to reach the melting state, high temperature brings high pressure, which affects the stability of equipment operation, and further leads to unstable texture. SUMMARY

[0004] The technical problem to be solved by the present application is that the yeast protein meat product produced by traditional processing technology has the problems of unstable texture and non-obvious fiber filament structure.

[0005] To solve the above problems, the present application provides a multi-protein composite high-moisture extruded meat analogue and a fiber strengthening method thereof. By adding konjac gum to enhance the fiber structure of yeast protein-based plant meat, and optimizing the temperature and other parameters during shearing and extrusion, the fiber strengthening of the multi-protein composite high-moisture extruded meat analogue is realized.

[0006] To achieve the above purpose, the present application is realized by the following technical scheme: a multi-protein composite high-moisture extruded meat analogue, comprising the following ingredients:

[0007] 40-60 parts of yeast protein, 40-45 parts of soybean protein isolate, 30-40 parts of wheat gluten protein, 1-2 parts of konjac powder and 150-300 parts of water.

[0008] The yeast protein, soybean protein isolate and wheat gluten protein serve as the protein main body of the meat analogue, and the three proteins are recombined after high-pressure and high-shear. The konjac gum can enhance the fiber structure of the yeast protein-based plant meat, and the meat analogue has obvious fiber structure. The konjac gum is uniformly dispersed into the protein during the high-temperature, high-pressure and high-shear process, and the protein is aggregated and fiberized due to the hydrophobic effect during the cooling process. The konjac gum has a large number of hydrophilic groups, and the protein fiber is filled around the konjac gum, which further strengthens the structure of the meat analogue. However, a high amount of konjac gum can affect the protein fiberization and aggregation, and the extrudate has gelation characteristics. A low amount of konjac gum cannot form a continuous filling phase around the protein fiber, which weakens the protein fiberization and aggregation and the enhancement of the fiber structure.

[0009] Further, the meat analogue has a fiber size greater than or equal to 1.2 and a moisture content of 40%-70%. The product has obvious fiber structure, obvious meat flavor, real chewing sensation and stable texture.

[0010] A fiber strengthening method of the multi-protein composite high-moisture extruded meat analogue includes the following steps:

[0011] (1) mixing raw materials;

[0012] (2) chopping and mixing the mixed raw materials; the chopping and mixing uniformly mixes the different protein raw materials, and the structure of the protein does not change during the chopping and mixing.

[0013] (3) extruding the chopped and mixed raw materials: the temperature of the ten-section barrel of the screw extruder is 25-30℃ for the first section, 30-35℃ for the second section, 35-45℃ for the third section, 40-45℃ for the fourth section, 45-50℃ for the fifth section, 50-60℃ for the sixth section, 60-65℃ for the seventh section, 100-110℃ for the eighth section, 140-160℃ for the ninth section, and 170-180℃ for the tenth section. The protein raw materials are mixed, sheared and extruded in the sleeve for the first to seventh sections. The protein structure is opened under high temperature, high pressure and high shear, and is changed from a spherical structure to a linear structure for the eighth section. The protein structure is further linearized, and the hydrophobic groups are further exposed for the ninth to tenth sections. Macroscopically, the protein enters a completely molten state.

[0014] (4) cooling to room temperature. The molten protein is cooled, the hydrophobic groups of the linear structure, especially the free sulfhydryl residues, are combined to form disulfide bonds, the structure is fiberized, and the multi-protein composite high-moisture extruded meat analogue is obtained.

[0015] The application perfects high-moisture extrusion organization technology, can realize high-value utilization of protein substitution, is close to meat taste, constructs a "nutrition improvement-texture control" integrated processing system, and nutrition enhancement.

[0016] Further, step (2) is to put the mixed raw materials of step (1) into a chopper mixer for sufficient kneading, the chopping speed of the chopper mixer is 850-1000 rpm, and the chopping time is 5 min.

[0017] Further, the screw rotation speed of the screw extruder in step (3) is 110-120 rpm, and the main feeding speed is 25 Hz.

[0018] Further, the length-diameter ratio of the screw of the screw extruder is greater than or equal to 32:1.

[0019] Further, the cooling mold in step (4) is an oval shape, is a sleeve with a stainless steel interlayer, cooling medium is passed through the interlayer, and the cooling medium is provided with a circulating temperature control device.

[0020] Further, the long semi-axis of the oval cross section of the cooling mold in step (4) is greater than or equal to 2 times the short semi-axis.

[0021] An application of the above multi-protein composite high-moisture extruded meat analogue in food processing.

[0022] The application has the following beneficial effects:

[0023] 1. By high temperature, high speed shearing and recombination of protein fiber, the different gelation properties of konjac gum at different temperatures and the irreversible characteristics of gel at high temperature are used to simulate the similar texture and fiber structure of real meat products;

[0024] 2. The multi-protein composite makes the nutrition of the meat analogue more balanced and comprehensive, the addition of yeast protein and all essential amino acids makes it a complete protein, which is rich in nutrition and can meet the nutritional needs of the human body, and is suitable for a wide range of people; no bean smell, can enrich the meat flavor in flavor;

[0025] 3. Spiral extrusion and high-speed shearing make the protein molecules with open structure crosslink and recombine with konjac gum, etc., improve the elasticity and hardness of protein molecules, obtain plant-based meat food with bionic meat fibers, high protein content, and chewing and fiber properties of real meat. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] Unless otherwise specified, the instruments, reagents, and materials used in the following embodiments are all conventional instruments, reagents, and materials already available in the prior art and can be obtained through legitimate commercial channels. Unless otherwise specified, the experimental methods and detection methods used in the following embodiments are all conventional experimental methods and detection methods already available in the prior art.

[0028] Example 1: A method for fiber fortification using a multi-protein complex high-moisture extruded meat analogue

[0029] Prepare the raw and auxiliary materials, including 60 parts yeast protein, 40 parts soy protein isolate, 30 parts wheat gluten protein, 1 part konjac flour, and 200 parts water, which are thoroughly mixed. The moisture content after mixing is 62%.

[0030] The mixed ingredients are fed into a chopper and kneaded thoroughly at a chopping speed of 850 rpm for 5 minutes.

[0031] The mixed materials are fed into a twin-screw extruder for extrusion. The screw length-to-diameter ratio is greater than or equal to 32:1. The heating temperature is 20-180℃, the screw speed is 110 rpm, the main feed speed is 25 Hz, and the temperature of the ten barrel sections is as follows: Section 1 25℃, Section 2 30℃, Section 3 35℃, Section 4 40℃, Section 5 45℃, Section 6 50℃, Section 7 60℃, Section 8 100℃, Section 9 140℃, and Section 10 170℃.

[0032] The extruded protein is fed into a cooling mold for cooling. The mold has an elliptical cross-section, with the major semi-axis being at least twice the minor semi-axis. The mold is a stainless steel jacketed sleeve through which a cooling medium is circulated and temperature-controlled, resulting in high-moisture textured protein. Its fiber density is 1.2, and its moisture content is 60.2%.

[0033] Example 2: A method for fiber fortification using a multi-protein complex high-moisture extruded meat analogue

[0034] Prepare the raw and auxiliary materials, including 55 parts yeast protein, 45 parts soy protein isolate, 40 parts wheat gluten protein, 2 parts konjac flour, and 240 parts water, which are thoroughly mixed evenly.

[0035] Mixing raw materials into the chopper to knead thoroughly, chopping speed 900 rpm, chopping time 5 min.

[0036] Mixing into a double screw extruder to extrude, screw length-diameter ratio greater than or equal to 32:1, heating temperature: 30-180℃, screw rotation speed 110 rpm, main feeding speed 20 Hz, ten-section cylinder temperature: first section 30℃, second section 30℃, third section 35℃, fourth section 40℃, fifth section 45℃, sixth section 50℃, seventh section 65℃, eighth section 110℃, ninth section 150℃, tenth section 175℃.

[0037] Extruded protein into a cooling mold to cool, the mold cross section is oval, the oval cross section long half axis is greater than or equal to 2 times the short half axis, the mold is a stainless steel sandwich sleeve, cooling medium is passed through the sandwich, the cooling medium has a circulating temperature control device, and high-moisture organized protein is obtained. The fiber degree is 1.4, and the moisture content is 63.1%.

[0038] Example 3 A method for reinforcing fibers of a multi-protein composite high-moisture extruded meat analogue

[0039] Preparation of high-moisture organized protein: 40 parts of yeast protein, 40 parts of soybean protein isolate, 40 parts of wheat gluten protein, 1.5 parts of konjac powder, and 200 parts of water are thoroughly mixed, and then placed in a chopper under the condition of chopping speed 1000 rpm for 5 min.

[0040] Extrusion is carried out by using a double screw extruder, and the preset parameters are set as follows: screw rotation speed is set at 120 rpm, main feeding speed is set at 25 Hz, and ten-section cylinder temperature is set as follows: first section 25℃, second section 35℃, third section 45℃, fourth section 45℃, fifth section 50℃, sixth section 60℃, seventh section 65℃, eighth section 110℃, ninth section 160℃, and tenth section 180℃.

[0041] Extruded protein into a cooling mold to cool, the mold cross section is oval, the oval cross section long half axis is greater than or equal to 2 times the short half axis, the mold is a stainless steel sandwich sleeve, cooling medium is passed through the sandwich, the cooling medium has a circulating temperature control device, and high-moisture organized protein is obtained. The fiber degree is 1.3, and the moisture content is 62.5%.

[0042] Finally, it should be noted that although the above examples describe specific embodiments of the present application, they are not limiting of the present application; those skilled in the art should understand that these are only illustrative, and the protection scope of the present application is defined by the appended claims. Any modification or equivalent replacement shall be included in the protection scope of the present application.

Claims

1. A multi-protein complex high-moisture extruded meat analogue, characterized in that... It includes the following ingredients: 40-60 parts yeast protein, 40-45 parts soy protein isolate, 30-40 parts wheat gluten protein, 1-2 parts konjac powder, and an appropriate amount of water.

2. The meat analogue as described in claim 1, characterized in that: The meat analogue has a fiber density greater than or equal to 1.2 and a moisture content of 40%-70%.

3. A method for fiber strengthening of a meat analogue as described in claim 1, characterized in that... Includes the following steps: (1) Mixing raw materials; (2) Chop and mix the ingredients; (3) The chopped raw material is extruded: the temperature of the ten sections of the screw extruder is as follows: Section 1 25~30℃, Section 2 30~35℃, Section 3 35~45℃, Section 4 40~45℃, Section 5 45~50℃, Section 6 50~60℃, Section 7 60~65℃, Section 8 100~110℃, Section 9 140~160℃, Section 10 170~180℃; (4) Cooling to obtain a multi-protein complex high-moisture extruded meat analogue.

4. The fiber reinforcement method as described in claim 3, characterized in that: Step (2) involves feeding the mixed raw materials from step (1) into a chopper and kneading them thoroughly. The chopper speed is 850-1000 rpm and the chopping time is 5 minutes.

5. The fiber reinforcement method as described in claim 3, characterized in that: Step (3) The screw speed of the screw extruder is 110-120 rpm and the main feeding speed is 25 Hz.

6. The fiber reinforcement method as described in claim 3, characterized in that: The length-to-diameter ratio of the screw in a screw extruder is greater than or equal to 32:

1.

7. The fiber reinforcement method as described in claim 3, characterized in that: In step (4), the cooling mold is elliptical and is a stainless steel sleeve with a jacket. Cooling medium is introduced into the jacket and the cooling medium has a circulating temperature control device.

8. The fiber reinforcement method as described in claim 3, characterized in that: In step (4), the major semi-axis of the elliptical cross-section of the cooling mold is greater than or equal to twice the minor semi-axis.

9. The application of the multi-protein complex high-moisture extruded meat analogue of claim 1 in food processing.