A processing method of wheat b-starch-based instant vegetarian sausage

Abstract

The application belongs to the technical field of food processing, and particularly relates to a processing method of wheat B starch-based instant vegetarian sausage. The processing method comprises the following raw materials in parts by weight: 80-90 parts of homogenate, 6-8 parts of glue solution, 8-10 parts of salt, 8-10 parts of coconut oil, 4-6 parts of monosodium glutamate, 4-6 parts of red yeast powder, and 2-4 parts of tripolyphosphate; the preparation method of the instant vegetarian sausage comprises the following steps: preparing homogenate, preparing glue solution, modulating, sausage filling, and steaming and cooking. The application adds wheat B starch slurry and compounding specific proportions of composite colloids, utilizes the synergistic water holding effect of arabinoxylan and colloids, and gives the vegetarian sausage excellent elastic and tough mouthfeel and juiciness. The application converts low-value wheat B starch slurry into raw materials of instant vegetarian sausage, completely retains the arabinoxylan dietary fiber therein, makes the product have both nutritional function and industrial value, and significantly improves the added value of by-products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a processing method for wheat B starch-based ready-to-eat vegetarian sausage. Background Technology

[0002] Wheat β-starch slurry is a byproduct of the production of gluten and α-starch, accounting for approximately 10-20% of the total wheat flour or about 35% of the total starch content. It mainly consists of small starch granules, damaged large starch granules, and small amounts of cell wall material, gluten fragments, arabinoxylan, and pigments. Due to its small particle size, high viscosity, and difficulty in saccharification, it often adheres and mixes with non-starch polysaccharides such as arabinoxylan and structural proteins, and has traditionally been used primarily as animal feed. Arabinoxylan is the main non-starch polysaccharide in wheat starch slurry and has significant health benefits, such as regulating intestinal microecology and promoting immune system function.

[0003] Existing vegetarian sausages mostly use soy protein isolate, konjac gum, and modified starch as their main ingredients, lacking the high-value utilization of wheat β-starch slurry. Furthermore, these products tend to be hard, lack elasticity, and have limited nutritional value. Therefore, developing a ready-to-eat vegetarian sausage based on wheat β-starch slurry, with a texture similar to meat sausages, and offering better nutrition is of practical significance. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the purpose of this invention is to provide a processing method for wheat B starch-based ready-to-eat vegetarian sausage.

[0005] The technical solution of this invention is: A method for processing wheat B starch-based ready-to-eat vegetarian sausage, comprising the following raw materials in parts by weight: 80-90 parts homogenate, 6-8 parts gel, 8-10 parts salt, 8-10 parts coconut oil, 4-6 parts monosodium glutamate, 4-6 parts red yeast rice powder, 2-4 parts tripolyphosphate; The preparation method includes the following steps: (1) Preparation of homogenate: Stir wheat B starch paste, soybean textured protein, king oyster mushroom and pea protein isolate at 200-300 rpm for 10-15 minutes, then wet-mill to a 100-120 mesh homogenate for later use; (2) Preparation of adhesive solution: Add 78-80 parts by weight of water to 2-3 parts by weight of composite colloid, stir at high speed at room temperature to form a uniform suspension, then heat while stirring, pressurize and heat to 100-110℃ and maintain for 15-20 minutes until the adhesive solution is uniform and transparent, then set aside. (3) Preparation: Mix the homogenate obtained in step (1) and the gel obtained in step (2) with salt, coconut oil, monosodium glutamate, red yeast rice powder and tripolyphosphate to obtain a gel-like meat paste; (4) Sausage making: The minced meat obtained in step (3) is stuffed into a vegetarian sausage about 20cm long using a soybean protein casing with a diameter of 3cm; (5) Steaming: Steam the vegetarian sausage obtained in step (4) at about 90°C for 20-30 minutes, then take it out, drain it, cool it to room temperature, and sterilize it.

[0006] Further, the weight parts of each raw material in step (1) are: 18-20 parts wheat B starch paste, 50-60 parts soybean textured protein, 8-10 parts king oyster mushroom, and 4-6 parts pea protein isolate.

[0007] Further, in step (1), the king oyster mushrooms are processed as follows: take fresh king oyster mushrooms, remove the roots and wash them, cut them into small cubes, freeze them at -18℃ for 12 hours, take them out and thaw them naturally at 4℃ for 8 to 10 hours. After the center is free of ice crystals, place them in a stainless steel filter bag and gently squeeze them with a pressure of 0.08MPa to dehydrate them, so that the moisture content is reduced to 75%.

[0008] Furthermore, in step (2), the composite colloid is composed of carrageenan, konjac gum, and guar gum in a weight ratio of 1:2:2.

[0009] Furthermore, in step (2), the composite colloid is composed of methylcellulose, carrageenan, and konjac gum in a weight ratio of 2:1:1.

[0010] Further, in step (3), each raw material is stirred at 800-1000 rpm for 15-20 minutes.

[0011] Further, in step (3), the tripolyphosphate is replaced with 0.5-0.6 parts of citric acid and 1-1.2 parts of sodium bicarbonate.

[0012] Compared with the prior art, the preparation method provided by the present invention has the following advantages: (1) This invention adds wheat B starch paste and compounded a specific ratio of composite colloid, and utilizes the synergistic water-holding effect of arabinoxylan and colloid to give vegetarian sausage an excellent elastic texture and juicy feel. (2) The present invention uses a combination of freezing and thawing at -18℃ and slight squeezing to dehydrate king oyster mushrooms, which breaks down the cell walls to release umami substances and controls the water content to 75%, effectively improving the tenderness and overall acceptability of vegetarian sausages; (3) This invention converts low-value wheat B starch paste into ready-to-eat vegetarian sausage raw material, which fully preserves the dietary fiber of arabinoxylan, making the product have both nutritional function and industrial value, and significantly improving the added value of by-products. Detailed Implementation

[0013] The present invention will be further described below through specific embodiments, but this is not a limitation of the present invention. Those skilled in the art can make various modifications or improvements based on the basic idea of ​​the present invention, but as long as they do not depart from the basic idea of ​​the present invention, they are all within the protection scope of the present invention.

[0014] Example 1: A processing method for a wheat B starch-based ready-to-eat vegetarian sausage, comprising the following steps: (1) Preparation of homogenate: 20 parts wheat B starch paste, 55 parts soybean textured protein, 8 parts king oyster mushroom, and 6 parts pea protein isolate were stirred at 300 rpm for 15 minutes and then wet-milled into a homogenate of 120 mesh for later use; the king oyster mushroom was processed as follows: fresh king oyster mushrooms were taken, roots were removed and washed, and diced. They were frozen at -18℃ for 12 hours, and then thawed naturally at 4℃ for 8 hours. After the center was free of ice crystals, they were placed in a stainless steel filter bag and gently squeezed with 0.08 MPa pressure to dehydrate, so that the moisture content was reduced to 75%.

[0015] (2) Preparation of adhesive solution: Add 80 parts by weight of water to 2 parts by weight of composite colloid (carrageenan: konjac gum: guar gum in a weight ratio of 1:2:2). Stir at high speed at room temperature to form a uniform suspension. Then, while stirring, heat and pressurize to 100°C and maintain the temperature for 20 minutes until the adhesive solution is uniform and transparent. (3) Preparation: Take 85 parts by weight of the homogenate obtained in step (1), 7 parts by weight of the glue obtained in step (2), 8 parts by weight of salt, 10 parts by weight of coconut oil, 5 parts by weight of monosodium glutamate, 4 parts by weight of red yeast rice powder and 2 parts by weight of tripolyphosphate and mix them at 800 rpm for 20 minutes to obtain a meat paste similar to gel. (4) Sausage making: The minced meat obtained in step (3) is stuffed into a vegetarian sausage about 20cm long using a soybean protein casing with a diameter of 3cm; (5) Steaming: Steam the vegetarian sausage obtained in step (4) at about 90°C for 30 minutes, then take it out, drain it, cool it to room temperature, and sterilize it.

[0016] Example 2: A processing method for a wheat B starch-based ready-to-eat vegetarian sausage, comprising the following steps: (1) Preparation of homogenate: 18 parts wheat B starch paste, 60 parts soybean textured protein, 9 parts king oyster mushroom, and 5 parts pea protein isolate were stirred at 250 rpm for 10 minutes and then wet-milled into a homogenate of 110 mesh for later use; the king oyster mushroom was processed as follows: fresh king oyster mushrooms were taken, roots were removed and washed, and diced. They were frozen at -18℃ for 12 hours, and then thawed naturally at 4℃ for 10 hours. After the center was free of ice crystals, they were placed in a stainless steel filter bag and gently squeezed with 0.08 MPa pressure to dehydrate the water content to 75%.

[0017] (2) Preparation of adhesive solution: Add 78 parts by weight of water to 3 parts by weight of composite colloid (carrageenan: konjac gum: guar gum in a weight ratio of 1:2:2). Stir at high speed at room temperature to form a uniform suspension. Then, while stirring, heat and pressurize to 110°C and maintain the temperature for 18 minutes until the adhesive solution is uniform and transparent. (3) Preparation: Take 80 parts by weight of the homogenate obtained in step (1), 6 parts by weight of the glue obtained in step (2), 9 parts by weight of salt, 8 parts by weight of coconut oil, 6 parts by weight of monosodium glutamate, 5 parts by weight of red yeast rice powder and 4 parts by weight of tripolyphosphate and mix them at 1000 rpm for 15 minutes to obtain a gel-like meat paste. (4) Sausage making: The minced meat obtained in step (3) is stuffed into a vegetarian sausage about 20cm long using a soybean protein casing with a diameter of 3cm; (5) Steaming: Steam the vegetarian sausage obtained in step (4) at about 90°C for 25 minutes, then take it out, drain it, cool it to room temperature, and sterilize it.

[0018] Example 3: A processing method for a wheat B starch-based ready-to-eat vegetarian sausage, comprising the following steps: (1) Preparation of homogenate: 19 parts wheat B starch paste, 50 parts soybean textured protein, 10 parts king oyster mushroom, and 4 parts pea protein isolate were stirred at 200 rpm for 13 minutes and then wet-milled into a homogenate of 100 mesh for later use; the king oyster mushroom was processed as follows: fresh king oyster mushrooms were taken, roots were removed and washed, and diced. They were frozen at -18℃ for 12 hours, and then thawed naturally at 4℃ for 9 hours. After the center was free of ice crystals, they were placed in a stainless steel filter bag and gently squeezed with 0.08 MPa pressure to dehydrate, so that the moisture content was reduced to 75%.

[0019] (2) Preparation of adhesive solution: Add 79 parts by weight of water to 2.5 parts by weight of composite colloid (methylcellulose: carrageenan: konjac gum in a weight ratio of 2:1:1). Stir at high speed at room temperature to form a uniform suspension. Then, while stirring, heat and pressurize to 105°C and maintain the temperature for 15 minutes until the adhesive solution is uniform and transparent. (3) Preparation: Take 90 parts by weight of the homogenate obtained in step (1), 8 parts by weight of the glue obtained in step (2), 10 parts by weight of salt, 9 parts by weight of coconut oil, 4 parts by weight of monosodium glutamate, 6 parts by weight of red yeast rice powder, 0.5 parts by weight of citric acid and 1 part by weight of sodium bicarbonate and mix them at 900 rpm for 18 minutes to obtain a gel-like meat paste. (4) Sausage making: The minced meat obtained in step (3) is stuffed into a vegetarian sausage about 20cm long using a soybean protein casing with a diameter of 3cm; (5) Steaming: Steam the vegetarian sausage obtained in step (4) at about 90°C for 20 minutes, then take it out, drain it, cool it to room temperature, and sterilize it.

[0020] Comparative Example 1 is a processing method for a wheat B starch-based ready-to-eat vegetarian sausage. The difference from Example 3 is that step (1) does not contain raw wheat B starch slurry, while the remaining steps and parameters are the same as in Example 3.

[0021] Comparative Example 2 is a processing method for a wheat B starch-based ready-to-eat vegetarian sausage. The difference from Example 3 is that in step (2), the composite colloid is replaced with a compound colloid of xanthan gum, konjac gum and carrageenan in a mass ratio of 1:1:1. The remaining steps and parameters are the same as in Example 3.

[0022] Comparative Example 3 is a processing method for a wheat B starch-based ready-to-eat vegetarian sausage. The difference from Example 3 is that in step (1), the king oyster mushrooms were not subjected to freeze-thaw pretreatment. Instead, the fresh king oyster mushrooms were simply cleaned, diced, and directly used in the homogenization preparation. The remaining steps and parameters were the same as in Example 3.

[0023] Comparative Example 4 is a processing method for a wheat B starch-based ready-to-eat vegetarian sausage. The difference from Example 3 is that pea protein isolate is not added in step (1), while the remaining steps and parameters are the same as in Example 3.

[0024] The experimental examples tested the product quality of the vegetarian sausages obtained in Examples 1-3 and Comparative Examples 1-4. 1. Texture properties (TPA test) Instrument: TA.XTC-18 texture analyzer (Shanghai Baosheng Industrial Development Co., Ltd.) Parameter settings: Probe P / 36R, pre-test speed 2.0mm / s, test speed 1.0mm / s, post-test speed 1.0mm / s, compression ratio 50%, interval between two compressions 5s.

[0025] Test indicators: hardness (g), elasticity, cohesiveness, and chewiness (g). Three sections of vegetarian sausage were taken from each sample, and a 2cm thick cylinder was cut from the middle of each section. Each sample was measured 6 times in parallel, and the average value was taken.

[0026] 2. Water retention (cooking loss rate) Test method: Weigh the enema after cooking (W1), cool it to room temperature after cooking, blot the surface moisture with filter paper, and weigh it again (W2). Cooking loss rate is calculated using the following formula: Cooking loss rate (%) = (W1 - W2) / W1 × 100%; 6 parallel samples were measured in each group, and the average value was taken.

[0027] 3. Sensory evaluation Evaluation Method: Following GB / T 22210-2008 "Sensory Evaluation Standard for Meat and Meat Products", an evaluation panel of 10 trained food professionals was formed. Scores were awarded across five dimensions: color (20 points), flavor (20 points), texture (20 points), elasticity (20 points), and consistency (20 points), with a maximum score of 100 points. The average score for each indicator was calculated after removing the highest and lowest scores.

[0028] 4. Arabicaxylan content Determination method: The content of arabinoxylan in the sample was determined by gas chromatography.

[0029] 5. Test Results Table 1. Comparison of textural properties of vegetarian sausages obtained in the examples and comparative examples.

[0030] Table 2 Comparison of water retention and nutritional composition of vegetarian sausages obtained in the examples and comparative examples

[0031] As shown in Tables 1 and 2, the hardness of Comparative Example 1 was significantly higher than that of Example 3, with a substantial decrease in both elasticity and total sensory score, a significant increase in cooking loss, and almost complete disappearance of arabinoxylan content. This indicates that wheat B starch paste not only significantly improves the water retention and elasticity of the product but is also the sole source of arabinoxylan dietary fiber in the product, playing an irreplaceable role in improving the texture of vegetarian sausages, reducing hardness, and minimizing cooking loss. While Comparative Example 2 exhibited excellent elasticity, its hardness was relatively high, its cooking loss rate was large, and its total sensory score was low. The composite colloid of Example 3 of this invention demonstrated superior water retention and taste harmony. The composite colloids of Examples 1 and 2 also performed excellently, with the irreversible gelling properties imparted by the guar gum effectively reducing cooking loss. This indicates that the composite colloid ratio selected in this invention is superior to conventional equal-proportion compounding schemes in terms of elasticity enhancement, water retention, and taste harmony. The cooking loss rate of Comparative Example 3 was significantly higher than that of Example 3, with a marked decrease in both elasticity and total sensory score. Unfrozen king oyster mushrooms have intact cell walls and high moisture content; adding them directly would dilute the gel system and disrupt the gel network. Freeze-thaw processing, however, disrupts the cell wall structure, releasing natural umami substances, and dehydration by pressing controls the moisture content to 75%, allowing the king oyster mushroom fibers to better integrate into the minced meat system. Comparative Example 4 showed significantly higher hardness, insufficient elasticity and cohesion, resulting in a sensory score of only 68.5. This invention uses pea protein isolate and textured soybean protein synergistically to fill the gaps between textured soybean protein particles, enhancing the network density of the protein-colloid-starch composite gel. Without pea protein isolate, the protein network structure is incomplete, resulting in a loose product structure, higher hardness, and increased cooking losses.

[0032] In summary, the overall quality of the ready-to-eat vegetarian sausages obtained in Examples 1-3 of this invention is significantly better than that of the comparative examples, proving that the key features of the technical solution of this invention have a synergistic effect on the quality of vegetarian sausages; this invention successfully transforms low-value wheat B starch paste into high-value-added ready-to-eat vegetarian sausage raw materials, improving product quality while realizing the high-value utilization of by-products.

[0033] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A processing method for a wheat B starch-based ready-to-eat vegetarian sausage, characterized in that, Including the following parts by weight of raw materials: 80-90 parts homogenate, 6-8 parts gel, 8-10 parts salt, 8-10 parts coconut oil, 4-6 parts monosodium glutamate, 4-6 parts red yeast rice powder, 2-4 parts tripolyphosphate; The preparation method includes the following steps: (1) Preparation of homogenate: Stir wheat B starch paste, soybean textured protein, king oyster mushroom and pea protein isolate at 200-300 rpm for 10-15 minutes, then wet-mill to a 100-120 mesh homogenate for later use; (2) Preparation of adhesive solution: Add 78-80 parts by weight of water to 2-3 parts by weight of composite colloid, stir at high speed at room temperature to form a uniform suspension, then heat while stirring, pressurize and heat to 100-110℃ and maintain for 15-20 minutes until the adhesive solution is uniform and transparent, then set aside. (3) Preparation: Mix the homogenate obtained in step (1) and the gel obtained in step (2) with salt, coconut oil, monosodium glutamate, red yeast rice powder and tripolyphosphate to obtain a gel-like meat paste; (4) Sausage making: The minced meat obtained in step (3) is stuffed into a vegetarian sausage about 20cm long using a soybean protein casing with a diameter of 3cm; (5) Steaming: Steam the vegetarian sausage obtained in step (4) at about 90°C for 20-30 minutes, then take it out, drain it, cool it to room temperature, and sterilize it.

2. The processing method according to claim 1, characterized in that, The weight parts of each raw material in step (1) are: 18-20 parts wheat B starch paste, 50-60 parts textured soybean protein, 8-10 parts king oyster mushroom, and 4-6 parts pea protein isolate.

3. The processing method according to claim 1, characterized in that, In step (1), the king oyster mushrooms are processed as follows: Take fresh king oyster mushrooms, remove the roots and wash them, cut them into small cubes, freeze them at -18℃ for 12 hours, take them out and thaw them naturally at 4℃ for 8 to 10 hours. After the center is free of ice crystals, place them in a stainless steel filter bag and gently squeeze them with 0.08MPa pressure to dehydrate them, so that the moisture content is reduced to 75%.

4. The processing method according to claim 1, characterized in that, In step (2), the composite colloid is composed of carrageenan, konjac gum, and guar gum in a weight ratio of 1:2:

2.

5. The processing method according to claim 1, characterized in that, In step (2), the composite colloid is composed of methylcellulose, carrageenan, and konjac gum in a weight ratio of 2:1:

1.

6. The processing method according to claim 1, characterized in that, Step (3) Stir each ingredient at 800-1000 rpm for 15-20 minutes.

7. The processing method according to claim 1, characterized in that, In step (3), the tripolyphosphate is replaced with 0.5-0.6 parts of citric acid and 1-1.2 parts of sodium bicarbonate.

Images