A freeze-thaw stable plant-based meat and method of making the same

By modifying and puffing plant protein with enzymes, and combining it with textured protein and antifreeze agents, a dense network structure is formed, which solves the problems of freeze-thaw stability and texture of plant-based meat, improves the product's water retention and chewiness, and makes it suitable for ready-to-cook dishes and frozen prepared foods.

CN122123439APending Publication Date: 2026-06-02SHANDONG YUWANG ECOLOGY FOOD IND
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANDONG YUWANG ECOLOGY FOOD IND
Filing Date
2026-04-29
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

Existing plant-based meat products have poor stability and texture during freeze-thaw cycles, making it difficult to simulate the chewiness and elasticity of real meat. Furthermore, they lack sufficient water and oil retention during high-temperature frying.

Method used

By enzymatically modifying and puffing plant proteins, and combining them with the desiccant protein, antifreeze protein, antifreeze colloid, and antifreeze starch, a dense protein network structure is formed, enhancing freeze-thaw stability and textural properties.

Benefits of technology

It significantly improves the freeze-thaw stability and textural properties of plant-based meat, enhances the product's water retention capacity and chewiness, meets consumers' taste demands for real meat, and is suitable for ready-to-cook dishes and frozen prepared foods.

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Abstract

This invention discloses a freeze-thaw stable plant-based meat and its preparation method, belonging to the technical field of plant-based meat products. The invention prepares plant-based meat through the following steps: S1. Modifying plant protein to obtain modified plant protein, wherein the modification involves adding PG enzyme during the neutralization stage of plant protein extraction followed by puffing; S2. Debonding textured protein to obtain textured protein strands; S3. Mixing the modified plant protein, textured protein strands, antifreeze protein, antifreeze colloid, antifreeze starch, and water evenly, followed by steaming. This invention utilizes enzymatic modification of plant protein synergistically with puffing treatment, combined with a triple antifreeze compound system consisting of antifreeze protein, antifreeze colloid, and antifreeze starch, enabling the plant-based meat to maintain excellent water retention and textural stability during long-term freeze-thaw cycles, significantly reducing the thawing water separation rate, while possessing a fibrous texture and chewiness close to real meat, making it suitable for frozen storage and cold chain transportation.
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Citation Information

Patent Citations

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