Peanut protein vegetarian sausage and preparation method thereof

Abstract

The invention relates to a peanut protein vegetarian sausage. The peanut protein vegetarian sausage is prepared from raw materials comprising the following ingredients in terms of parts by weight: 50 to 100 parts of low-temperature defatted peanut protein powder, 5 to 50 parts of soybean protein isolate, 5 to 50 parts of vital wheat gluten, and 0.1 to parts of modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. The invention further discloses a preparation method of the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.

Description

PEANUT PROTEHI VEGETARIANSAUSAGEANDPREPARATION METHODTHEREOF TECI-HIICAL FIELD The present invention relates to the eld of food processing, in particular to a peanut protein vegetarian sausage and a preparation method thereof. BACKGROUND Vegetable protein is an important source of proteins in human diet, and 80% of the world's protein yield is vegetable protein, which is mainly from grains, oil crops and beans. Vegetable protein has high nutritional value, basically balanced amino acid composition, high content ofessential amino acids, and high energy conversion efficiency, is almost free of cholesterol and saturated fatty acid, is easy to digest and absorb, and is a nutrient-rich food resource. Meanwhile, vegetable protein also has a variety of physiological functions, such as lowering cholesterol, resisting tumor and improving cardiovascular function. The Dietary Guidelines for US Residents latest revised in 2015 points out that protein intake should be diversified and vegetarianism should be promoted. In 2014 and 2016, the Chinese government further issued two programmatic documents, China Food and Nutrition Development Program (2014-2020) and Dietary Guidelines for Chinese Residents (2016), proposed the concept of Healthy China, which raises guarantee of the health of Chinese residents to a national strategy, and advocated the supplementation of vegetable proteins. China is the world's first producer and consumer of peanuts. In 2016, China's peanut yield was 17 million tons, accounting for40% ofthe world's total yield. 50% to 65% ofthe total peanut yield is used for making oil. Defatted peanut cake is a by-product ofthe peanut kernel after oil extraction by squeezing or leaching, and has a protein content ofup to 50% to 70% (dry basis). It is estimated that about 3 million tons or more ofpeanut cakes are urgently needed for development and utilization in China, which can be converted into peanut protein ofabout 1.5 million tons or more, which has become the third largest source ofvegetable protein after wheat and soybean in China. The peanut protein powder is bright and white, contains no cholesterol or flatulence factor, and has a digestive coefficient ofup to 90%. The characteristic amino acid arginine has the effect of delaying aging and has extremely high development and utilization value. For a long time, the chronic diseases caused by eating animal meat have seriously interfered with people's healthy life. The production of animal meat also consumes large amounts of food and drinking water and produces greenhouse gases, being unsustainable. Meat products produced by traditional processes such as ham sausages and cured meats require complicated procedures and require the addition ofsodium nitrite, which may cause potential harm to humans. The vegetable protein extrusion-texturization technology is a high-tech green food processing technology that uses vegetable proteins such as soybean protein, peanut protein, gluten protein and whey protein as main raw materials, which are subjected to maturation and molding by an extruder to produce food having the fiber structure and mouthfeel of animal meat. In recent years, high-moisture extrusion-texturization technology has attracted much attention. The moisture content during the extrusion is generally above 50%, and the obtained product is high-moisture texturized protein, which has longer fibers, more delicate structure, and more uniform texture, similar to the animal meat, and has the characteristic of ready-to-eat. With the constant pursuit to nutrition, health and deliciousness, vegetable protein mock meat products will become the choice ofmore persons. SUMMARY A first purpose of the present invention is to provide a peanut protein vegetarian sausage, whichmay be used as fast foods, snack foods, and cooking base foods. A second purpose of the present invention is to provide a preparation method of the above-mentioned peanut protein vegetarian sausage, wherein the preparation method is a pure physical processing method with full use of the materials, high degree ofautomation, low energy consumption, and no pollutant discharge during processing. The preparation method opens up a newway for efficient utilization ofvegetable proteins. In order to achieve these objects and other advantages of the present invention, a peanut protein vegetarian sausage is provided, which is prepared from raw materials comprising the following ingredients in terms ofparts by weight: 50 to 100 parts of low-temperature defatted peanut protein powder, 5 to 50 parts of soybean protein isolate, 5 to 50 parts ofvital wheat gluten, and 0.1 to 10 parts ofmodifier. Preferably, the raw materials further includes an auxiliary material, and the auxiliary material is one or more of essence, pigment, salt, and water-retaining agent, and the essence accounts for 0. 5 to 5 parts, the pigment accounts for 0.005 to 0.1 part, the salt accounts for 0.2 to 5 parts, and the water-retaining agent accounts for 0.01 to 5 parts. Preferably, the low-temperature defatted peanut protein powder has a protein content of55% or more, the soybean protein isolate has a protein content of80% or more, and the vital wheat gluten has a protein content of60% or more, and the low-temperature defatted peanut protein powder has a fat content of7% or less, the soybean protein isolate has a fat content of1.8% or less, and the vital wheat gluten has a fat content of0.9% or less. Preferably, the modifier is one or more selected from protease, konjac our, and sodium carbonate, and the protease accounts for 0.05 to 1 part, the konjac our accounts for 0.05 to 1 part, and the sodium carbonate accounts for 0.1 to 1 part. A preparation method ofthe peanut protein vegetarian sausage, includes the following steps of: 1) crushing the low-temperature defatted peanut protein powder, the soybean protein isolate, and the vital wheat gluten into 60 to 80 meshes, then mixing the mixture with the modifier evenly, and standing to balance; and 2) subjecting the balanced material from the step 1) to extrusion treatment at a temperature of 100 to 200°C, and adding water online during the extrusion to make the material have a moisture content of 45% to 75% during the extrusion, and cooling the product obtained after extrusion to give the peanut protein vegetarian sausage. Preferably, the auxiliary material is also added online during the extrusion in the step 2). Preferably, the auxiliary material is added to the water at a mass ratio of 10 to 20: 1 to prepare a compound solution, and the compound solution is added online at a flow rate of 1 to 5 kg / h. Preferably, a screw rotation speed is 150 to 300 r / min and a feeding speed is 80 to 180 g / min during the extrusion. Preferably, the extrusion is carried out by using a twin-screw high-moisture extruder, a screw assembly mode is a high shear combination, a screw shear element is a kneading block with a shear angle of 45°, which is divided into five shear sections and installed at intervals on a screw with a length-diameter ratio of 24: 1. Preferably, a circular mold having a diameter of 15 to 30mm is connected to a tail end ofthe twin-screw high-moisture extruder, a cooling temperature is 45 to 80°C, and a cutter speed is controlled to be 1-3 s / times at an exit ofthe circular mold. The present invention has at least the following beneficial effects: (1) The vegetarian sausage of the present invention has a content of peanut protein powder of50% or more, and is combined with appropriate soybean protein isolate and vital wheat gluten. The interaction ofthe materials not only makes the vegetarian sausage rich in nutrients, but also greatly reduces the beany avor ofthe product. (2) The modifier added in the present invention effectively improves the quality ofthe vegetarian sausage, such as fibrous structure, elasticity, and chewing feel. (3) The present invention realizes on-line coloring and seasoning, which can greatly decrease the product processing procedures and make the color and taste of the vegetarian sausage more uniform in practical application. (4) The preparation method ofthe present invention not only improves the taste ofthe product, decreases the processing procedure, but also reduces possible denaturation of the protein during the processing, and effectively retains the nutrient components in the vegetable protein. Other advantages, objects and features of the present invention will be partially reflected by the following description, and will be partially understood by those skilled in the art through researching and practicing the present invention. BRIEFDESCRIPTIONOFTHEDRAWEIGS FIG. 1 is a process flow chart of a method according to the present invention, and FIG. 2 is a diagram showing a torn vegetarian sausage prepared inExample 1. DETAILEDDESCRIPTIONOFTHEEMBODIMENTS The present invention will be further described in detail hereinafter with reference to the drawings, so that those skilled in the art can implement the present invention with reference to the specification. It should be understood that terms such as "having," "including," and "comprising" as used herein do not exclude the presence or addition of one or more other elements or combinations thereof. It should be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified. The reagents and materials can all be obtained commercially unless otherwise specified. The following extrusion texturization treatment uses a domestic twin-screw high-moisture extruder. The water-retaining agent used in the following embodiments was sodium tripolyphosphate, whichwas purchased from Beijing Solaibao Technology Co., Ltd. The following documents may be referred to for the methods of detecting color brightness, transverse shear force, longitudinal shear force, texturizing degree, chewiness, elasticity, hardness and like parameters: 1. L I Shujing. Study on relationship between thermal properties ofraw materials and texture properties of extrusion-texturized proteins [D]. Chinese Academy of Agricultural Sciences, 2014. 2. Feng Xiaolong. Study on preparation, modification and application ofpeanut protein components [D]. Chinese Academy ofAgricultural Sciences, 2014. 3. Zhang Cuan. Study on peanut protein extrusion texturization technology and underlying mechanisms [D]. NorthwestA& F University, 2007. The following low-temperature defatted peanut protein powder, soybean protein isolate and vital wheat gluten are domestically produced, and the basic physical and chemical indicators are as follows: Table 1 peanut protein powder protein isolate Crude protein content% (X546 A peanut protein vegetarian sausage was prepared from raw materials, including the following ingredients in terms of parts by weight: 50 to 100 parts of low-temperature defatted peanut protein powder, 5 to 50 parts of soybean protein isolate, 5 to 50 parts ofvital wheat gluten, and 0.1 to 10 parts ofmodifier. The raw materials further included an auxiliary material, and the auxiliary material is one or more ofessence, pigment, salt, and water-retaining agent, and preferably, the essence accounted for 0. 5 to 5 parts, the pigment accounted for 0.005 to 0.1 part, the salt accounted for 0.2 to 5 parts, and the water-retaining agent accounted for 0.01 to 5 parts. Further preferably, the water-retaining agentwas sodium tripolyphosphate. The low-temperature defatted peanut protein powder had a protein content of55% or more, the soybean protein isolate had a protein content of80% or more, and the vital wheat gluten had a protein content of60% or more, and the low-temperature defatted peanut protein powder had a fat contentof7% or less, the soybean protein isolate had a fat content of1.8% or less, and the vital wheat gluten had a fat content of09% or less. The modier is one or more selected from protease, konjac our, and sodium carbonate, and preferably, the water-retaining agentwas glutamine transaminase. More preferably, an amount ofthe protease was 0.05% to2% ofa total amount ofthe low-temperature defatted peanut protein powder, the soybean protein isolate and the vital wheat gluten. The protease accounted for 0.05 to 1 part, the konjac flour accounted for 0.05 to 1 part, and the sodium carbonate accounted for 0.1 to 1 part. Preferably, a peanut protein vegetarian sausagewas prepared from raw materials including the following ingredients in terms of parts by weight: 55 to 75 parts oflow-temperature defatted peanut protein powder, 5 to 20 parts of soybean protein isolate, 3 to 20 parts ofvital wheat gluten, 0.5 to 1.5 parts ofessence, 0.01 to 0.1 part ofpigment, 0.2 to 0.8 part of salt, 0.1 to 1 part ofwater-retaining agent, as well as 0.05 to 1 part ofprotease, or 0.05 to 1 part ofkonjac our, or 0.1 to 1 part ofsodium carbonate. Preferably, a peanut protein vegetarian sausagewas prepared from raw materials including the following ingredients in terms of parts by weight: 60 to 85 parts oflow-temperature defatted peanut protein powder, 5 to 20 parts of soybean protein isolate, 8 to 15 parts ofvital wheat gluten, 0.5 to 1.5 parts ofchicken essence, 0.01 to 0.1 part ofpigment, 0.2 to 0.8 part of salt, 0.1 to 0.8 part ofwater-retaining agent, as well as 0.25 to 0.8 part ofglutamine transaminase, or 0.2 to 0.8 part ofkonjac flour, or 0.2 to 0.8 part ofsodium carbonate. A preparation method ofthe peanut protein vegetarian sausage, included the following steps of: 1) crushing the low-temperature defatted peanut protein powder, the soybean protein isolate, and the vital wheat gluten into 60 to 80 meshes, then mixing the mixture with the modier evenly, and standing to balance, and 2) subjecting the balanced material from the step 1) to extrusion treatment at a temperature of 100 to 200°C, and adding water online during the extrusion to make the material have a moisture content of 45% to 75% during the extrusion, and cooling the product obtained after extrusion to give the peanut protein vegetarian sausage. Preferably, the step 2) specifically included: subjecting the balanced material from the step 1) to extrusion treatment at a temperature of 150 to 170°C, and adding water and auxiliary material online during the extrusion to give the peanut protein vegetarian sausage, wherein, the amount ofwater added was such that a moisture content ofthe material during the extrusionwas 52% to 68%. The auxiliary material was also added online during the extrusion in the step 2). The auxiliary material was added to the water at a mass ratio of 10 to 20: 1 to prepare a compound solution, and the compound solution was added online at a flow rate of 1 to 5 kg / h. Preferably, the auxiliary material was added to the water at a mass ratio of 15 to 15.5: 1 to prepare the compound solution, and the compound solution was added online at a flow rate of 3 kg / h. A screw rotation speed was 150 to 300 r / min and a feeding speed was 80 to 180 g / min during the extrusion. Preferably, the screw rotation speed was 200 to 240 r / min and the feeding speed was 90 to 150 g / min during the extrusion. The extrusion was carried out by using a twin-screw high-moisture extruder, a screw assembly mode was a high shear combination, a screw shear element was a kneading block with a shear angle of 45°, which was divided into five shear sections and installed at intervals on a screw with a length-diameter ratio of 24: 1. A circular mold having a diameter of 15 to 30mm was connected to a tail end of the twin-screw high-moisture extruder, a cooling temperature was 45 to 80°C, and a cutter speed was controlled to be 1-3 s / times at an exit ofthe circular mold. <Example 1> A peanut protein vegetarian sausage was prepared from raw materials, including the following ingredients in terms of parts by weight: 75 parts oflow-temperature defatted peanut protein powder, 10 parts ofsoybean protein isolate, 8 parts ofvital wheat gluten, 1 part ofchicken essence, 0.05 part ofpigment, 0.3 part of salt, 0.2 part ofwater-retaining agent, and 0.5 part ofglutamine transaminase. <Example 2> A peanut protein vegetarian sausage was prepared from raw materials, including the following ingredients in terms of parts by weight: 85 parts oflow-temperature defatted peanut protein powder, 5 parts ofsoybean protein isolate, 3 parts ofvital wheat gluten, 1 part of chicken essence, 0.05 part ofpigment, 0.3 part of salt, 0.2 part ofwater-retaining agent, and 0.5 part ofglutamine transaminase. <Example 3> A peanut protein vegetarian sausage was prepared from raw materials, including the following ingredients in terms of parts by weight: 55 parts of low-temperature defatted peanut protein powder, 20 parts of soybean protein isolate, 20 parts of vital wheat gluten, 1 part of chicken essence, 0.05 part of pigment, 0.3 part of salt, 0.2 part of water-retaining agent, and 0.5 part of glutamine transaminase. <Example 4> A peanut protein vegetarian sausage was different from Example 1 only in that 0.5 part ofglutamine transaminasewas replaced by 0.5 part ofkonjac flour. <Example 5> A peanut protein vegetarian sausage was different from Example 1 only in that 0.5 part ofglutamine transaminasewas replaced by 0.8 part ofsodium carbonate. <Example 6> A preparation method ofthe peanut protein vegetarian sausage according to Example 1, included the following steps. 1) The low-temperature defatted peanut protein powder, the soybean protein isolate, and the vital wheat gluten were crushed, sieved by a 60 to 80 mesh sieve, then mixed with the modier evenly, and allowed to stand to for 20 hours to 24 hours. 2) The balanced material from the step 1) was subjected to extrusion treatment at a temperature of 160°C by a twin-screw high-moisture extruder at a screw rotation speed of 240 r / min and a feeding speed of 130 g / min, water and an auxiliary material were added online during the extrusion, and the product obtained was shaped into a circular mold having a diameter of 15 to 30 mm, wherein a cooling temperature ofthe mold was set to be 65°C. The amount ofwater addedwas such that a moisture content ofthe material during the extrusion was 64%. The auxiliary material was added to the water at a mass ratio of 15 to 15.5: 1 to prepare the compound solution, and the compound solution was added online at a flow rate of 3 kg / h. 3) At an exit ofthe extruder, the cooled vegetarian sausage was cut into strips ofabout 10 cm by a hydraulic cutter, after vacuum packaging, the vegetarian sausage strips were sterilized at 121°C for 20 minutes. <Example 7> A preparation method of a peanut protein vegetarian sausage, wherein raw materials and ratios were the same as those in Example 2, and the preparation method was the same as that inExample 6. <Example 8> A preparation method of a peanut protein vegetarian sausage, wherein raw materials and ratios were the same as those in Example 3, and the preparation method was the same as that inExample 6. <Example 9> A preparation method of a peanut protein vegetarian sausage, wherein raw materials and ratios were the same as those in Example 4, but the preparation method was different from Example 6 in that 0.5 part of glutamine transaminase was replaced by 0.8 part of sodium carbonate, and the extruding temperature was changed into 125°C. <Example 10> A preparation method of a peanut protein vegetarian sausage, wherein raw materials and ratios were the same as those in Example 5, but the preparation method was different from Example 6 in that Example 6 in that 0.5 part of glutamine transaminase was replaced by 0.8 part ofsodium carbonate. <Example 11> A preparation method of a peanut protein vegetarian sausage, wherein raw materials and ratios were the same as those in Example 1, but the preparation method was different from Example 6 in that the cooling temperature ofthe moldwas 45°C. <Comparative Example 1> A peanut protein vegetarian sausage was different from Example 1 only in that no modier was added. The rest operations ofthe preparation method were the same as that in Example 6. <Comparative Example 2> A peanut protein vegetarian sausage was different from Example 1 only in that 3 parts ofglutamine transaminase were added. The rest operations of the preparation method were the same as that inExample 6. <Comparative Example 3> A preparation method ofthe peanut protein vegetarian sausage according to Example 6 was different from Example 6 in that the amount ofwater added in the step 2) was such that a moisture content ofthe material during the extrusion was 50%. <Comparative Example 4> A peanut protein vegetarian sausage was different from Example 10 only in that 4 parts of sodium carbonate were added. The rest operations of the preparation method were the same as that inExample 6. <Comparative Example 5> A peanut protein vegetarian sausage was different from Example 1 only in that the low-temperature defatted peanut protein powder was replaced by high-temperature defatted peanut protein powder. The rest operations ofthe preparation method were the same as that in Example 6. The peanut protein vegetarian sausage was not successfully prepared nally. <Experimental Example 1> The vegetarian sausages prepared in Examples 6 to 11 and Comparative Examples 1 to 4 were detected, and the results were as shown in Table 2. Table 2 Transverse Longitudinal brightness degree (X10) (kg) (kg) (kg) ___-__ Comparative 50.58 0.97 0.514 0.532 4.14 8.65 0.89 Example 1 Comparative 50.41 1.05 0.59 0.56 8.90 12.45 0.88 Example 2 Comparative 51.77 0.476 0.498 8.18 13.68 0.92 Example 3 Comparative 47.18 1.31 0.374 0.285 1.94 4.54 Example 4 <Experimental Example2> The vegetarian sausages prepared in Examples 6-11 and Comparative Examples 1-5 were compared for properties and mouthfeel, and the comparison results were as shown in Table 3. Table 3 Color Appearance Texturizing _ _ _ No. Hardness E1ast1c1ty Chewmess Taste brightness state degree Relatively Relatively Relatively Relatively Example 6 Bright Strong Strong regular soft low good Relatively Relatively Relatively Relatively Example 7 Bright Regular Good strong soft strong low Relatively Relatively Relatively Example 8 Deformed Strong Hard Strong _ dark high bad Relatively Relatively Relatively Relatively Relatively Example 9 Bright _ Good regular strong hard strong high Relatively Relatively Relatively Relatively Example 10 Deformed Moderate Strong _ dark strong high good Relatively Relatively Example 11 Deformed Strong Moderate Strong Good bright low Comparative Relatively Relatively Relatively Relatively Bright Deformed Weak _ Example 1 week hard high good Comparative Relatively _ Relatively Bright Deformed Hard Weak High Example 2 strong good Comparative Relatively _ Relatively Bright Cracked Hard Strong High Example 3 week bad Comparative Relatively Relatively Dark Strong Soft Low Bad Example 4 regular strong Comparative Dark Irregular / / / / / Example 5 The number and the processing scale of devices described herein are used to simplify the description of the present invention. The application, modification and variation of the present invention are apparent to those skilled in the art. Although the implementation of the present invention has been disclosed above, it is not limited to the applications listed in the specication and the embodiments, and can be fully applied to various elds suitable for the present invention, and additional modications can be easily implemented by those skilled in the art. Therefore, the present invention is not limited to the specific details and illustrations shown and described herein without departing from the general concept dened by the claims and the equivalent scope.

Claims

1. Peanut protein vegetarian sausage, prepared from raw materials containing the following ingredients in parts by weight: 50 to 100 parts low-temperature defatted peanut protein powder, 5 to 50 parts soy protein isolate, 5 to 50 parts vital wheat gluten and 0.1 to 10 parts modifier.

2. Peanut protein vegetarian sausage according to claim 1, wherein the raw materials further contain an auxiliary material, and the auxiliary material contains one or more of essence, pigment, salt and water-retaining agent is, and the essence makes up 0.5 to 5 parts, the pigment makes up 0.005 to 0.1 part, the salt makes up 0.2 to 5 parts, and the water-retaining agent makes up 0.01 to 5 parts.

3. Peanut protein vegetarian sausage according to claim 1 or 2, wherein the Low-temperature defatted peanut protein powder has a protein content of 55% or more, it soy protein isolate has a protein content of 80% or more and the vital wheat gluten is a has a protein content of 60% or more, and the low-temperature defatted peanut protein powder has a fat content of 7% or less has, the soy protein isolate has a fat content of 1.8% or less and the vital wheat gluten has a fat content of 0.9% or less.

4. Peanut protein vegetarian sausage according to claim 1 or 2, wherein the modifier is one or more is selected from protease, konjac flour and sodium carbonate, and the protease makes up 0.05 to 1 part, the konjac flour makes up 0.05 to 1 part, and the sodium carbonate makes up 0.1 to 1 part.

5. Preparation method of the peanut protein vegetarian sausage according to one of conclusions 1 to 4, containing the following steps: 1) grinding the low temperature defatted peanut protein powder, soy protein isolate and vital wheat gluten in 60 to 80 meshes, then the evenly mix the mixture with the modifier and allow it to equilibrate bring, and 2) subjecting the balanced material from step 1) to extrusion treatment at a temperature of 100 to 200°C, and the online addition of water during extrusion so that the material has a moisture content of 45% to 75% during extrusion has, and cooling of the product obtained after extrusion to remove the peanut protein to give vegetarian sausage.

6. Method of preparing the peanut protein vegetarian sausage according to claim 5, where the auxiliary material is also added online during extrusion in step 2).

7. Method of preparing the peanut protein vegetarian sausage according to claim 6, where the auxiliary material is added to the water at a mass ratio of 10 up to 20:1 to prepare a compound solution, and purchase the compound solution online is added at a flow rate of 1 to 5 kg / h.

8. Preparation method of the peanut protein vegetarian sausage according to one of Claims 5 to 7, wherein a screw rotation speed is 150 to 300 r / min and a feed speed is 80 to 180 g / min during extrusion.

9. Method of preparing the peanut protein vegetarian sausage according to claim 8, where the extrusion is carried out using a twin-screw extruder with high moisture content, where a screw assembly mode combines with high slide <racht is, en waarbij een schroefafschuifelement een kneedblok is met een shear angle of 45°, which is divided into five shear sections and spaced at intervals installed on a screw with a length-to-diameter ratio of 24:

1.

10. Method of preparing the peanut protein vegetarian sausage according to claim 9, in which a circular mold with a diameter of 15 to 30 mm is connected to a tail end of the high moisture twin screw extruder, where a cooling temperature is 45 to 80°C, and the cutting speed is controlled at 1 to 3 s / turn at an outlet of the circular mold. FIG. 1 FIG. 2