A processing method and product of plant sea cucumber

Abstract

The present invention relates to a processing method of plant sea cucumber, comprising: (1) mixing soy protein isolate, water, oil and glutamine transaminase uniformly to obtain liquid A; dissolving agar in 60°C water to obtain liquid B; mixing protein core chlorella powder, konjac powder, starch, yeast extract, water and dark soy sauce uniformly to obtain liquid C; (2) mixing and stirring part of liquid A, part of liquid B and liquid C uniformly, heating and maturing in a stepwise manner, adding a mold under a high temperature state, cooling and molding, demolding, and obtaining a sea cucumber meat wall and meat thorn component; (3) mixing the remaining liquid A and the remaining liquid B uniformly, squeezing into the molded sea cucumber meat wall obtained in step (2), forming a sea cucumber tendon component, and soaking and maturing in a low-temperature water bath for 40 minutes; (4) subjecting the plant sea cucumber semi-finished product to a low-temperature wind-heat aging treatment, and obtaining the plant sea cucumber after the colloid part is aged. The plant sea cucumber of the present invention has a flavor, appearance and toughness closer to that of an animal sea cucumber.

Description

Technical Field

[0001] The present application relates to plant raw material processing technology, and specifically to a processing method and product of plant sea cucumber. Background Art

[0002] In recent years, the development of plant-based meat products has gradually entered the vision of the general public, and since 2019, the plant-based sector has gradually become another huge stage valued by capital. For the country, with the establishment of the "carbon neutrality" goal, promoting the development of plant-based products is an important solution to the environmental crisis; for consumers, people need a richer variety of plant-based products, not just "hamburger buns and sausages", among which plant-based seafood is also a major category worthy of attention.

[0003] my country has a long history of eating sea cucumbers, but few consumers eat fresh sea cucumbers. The main reason is that fresh sea cucumbers will self-dissolve after being separated from seawater and cannot be transported over long distances. The most common way to store sea cucumbers is to make them into dried sea cucumbers, but dried sea cucumbers take a long time to soak and are complicated to eat. In addition, farmed sea cucumbers have a long growth cycle and low bioconversion rate.

[0004] The "vegetarian sea cucumbers" commonly seen on the market are mostly made of konjac flour, starch, and oil as the main raw materials. There are two main forms: one has an opening for removing the internal organs, but the opening is too large, and there is no "sea cucumber tendon" structure in the meat wall; the other has no internal organ opening, and is cylindrical overall. Both forms are quite different from animal sea cucumbers, and taste more crispy than animal sea cucumbers. Summary of the invention

[0005] In view of the problems existing in the current prior art of plant-based sea cucumber production, such as relatively single raw materials and significant differences in product taste and appearance from animal sea cucumbers, the present invention aims to provide a new method for processing plant-based sea cucumbers.

[0006] This application uses agar and chlorella powder, which are closer to animal sea cucumber feed, as raw materials, and its flavor is closer to the real "sea taste"; in terms of appearance, a "sea cucumber tendon" structure is added to the meat wall, and its appearance is closer to that of animal sea cucumbers; in terms of texture, a protein gel and polysaccharide gel compounding process is used to reduce the brittleness of plant sea cucumbers and enhance their toughness; at the same time, an aging process is used to make the agar polysaccharide gel structure more compact and orderly, forming a plant-based sea cucumber product with toughness closer to that of animal sea cucumbers.

[0007] The specific technical solutions include the following:

[0008] A method for processing plant sea cucumbers comprises the following steps in sequence:

[0009] (1) Soy protein isolate, water, oil, and glutamine transaminase are mixed to obtain liquid A; agar is dissolved in 60° C. water to obtain liquid B; chlorella powder, konjac flour, starch, yeast extract, water, and dark soy sauce are mixed to obtain liquid C;

[0010] (2) mixing and stirring part of the liquid A, part of the liquid B, and the liquid C in step (1) uniformly, heating and maturing in a stepwise manner, adding the mixture into a mold at a high temperature, cooling and molding, and demolding to obtain the sea cucumber wall and thorn components;

[0011] (3) mixing the remaining liquid A and the remaining liquid B in step (1) uniformly, squeezing them into the shaped sea cucumber meat wall obtained in step (2) to form a sea cucumber tendon component, and soaking and ripening them in a low-temperature water bath for 40 minutes;

[0012] (4) subjecting the semi-finished plant sea cucumber product obtained in step (3) to low-temperature wind-heat aging treatment, and obtaining a plant sea cucumber having elasticity and natural color and texture after aging of the colloidal part.

[0013] The specific processing method of the plant sea cucumber comprises the following steps:

[0014] (1) In parts by weight, 5-6 parts of soy protein isolate, 30-40 parts of ice water, 5-6 parts of vegetable oil, and 0.5-1 parts of glutamine transaminase are stirred at high speed to obtain liquid A; 3-4 parts of agar-agar are added to 90-100 parts of 60° C. water and stirred to obtain liquid B; 4-5 parts of pyrenoid chlorella powder, 1-2 parts of konjac flour, 10-13 parts of starch, and 0.5-1 parts of yeast extract are mixed and stirred to obtain liquid C; 50-60 parts of water and 3-4 parts of dark soy sauce are added and stirred to obtain liquid C;

[0015] (2) taking part of the liquid A, part of the liquid B, and the liquid C in step (1) and mixing them evenly in a weight ratio of 3:3:1, performing stepwise temperature rise and aging, adding the slurry into a sea cucumber mold under high temperature, cooling and molding, and demolding to obtain the sea cucumber meat wall and meat thorn components;

[0016] (3) mixing the remaining liquid A and the remaining liquid B in step (1) in a weight ratio of 1:1, squeezing them into the shaped sea cucumber meat wall obtained in step (2) to form a sea cucumber tendon component, and soaking and ripening them in a low-temperature water bath for 40 minutes;

[0017] (4) subjecting the semi-finished plant sea cucumber product obtained in step (3) to low-temperature wind-heat aging treatment, and obtaining a plant sea cucumber having elasticity and natural color and texture after aging of the colloidal part.

[0018] In step (1), the temperature of the ice water in the liquid A is 0-5°C; the vegetable oil is one or more of coconut oil, rapeseed oil, palm oil, and salad oil; the stirring speed is 2800-3500 rpm, and the stirring time is 10-15 min.

[0019] In the step (1), the stirring speed in the liquid B is 1500-1700 rpm, the stirring time is 3-5 min, and the water temperature is 60-70°C.

[0020] In the step (1), the chlorella powder, konjac flour, starch and yeast extract are mixed evenly with a mixer at a mixing speed of 300-500 rpm for 2 min to obtain mixed powder; water and dark soy sauce are added into the mixer, and the mixed powder is slowly added into the mixer at a rotation speed of 1000 rpm, and stirred evenly to obtain liquid C.

[0021] In the step (2), the step aging conditions are 65°C, 20 min; 95-100°C, 30 min; the slurry is injected into the mold when the temperature is 70-90°C, cooled to below 30°C, and demoulded.

[0022] In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3mm; the low-temperature water bath aging temperature is 50-55°C, and the aging time is 40min.

[0023] In the step (4), the plant sea cucumber is aged using a forced air drying device, and the aging conditions are 45-50°C for 18-24h.

[0024] Another object of the present invention is to provide a plant sea cucumber obtained by the above processing method.

[0025] In the processing method of the present invention, the raw materials are divided into three groups and processed separately: first, the soy protein isolate and glutamine transaminase are interacted with each other, and under the action of the enzyme, covalent cross-links are formed between the protein molecules; then agar is dissolved in hot water; and the protein core chlorella powder is mixed with konjac flour, starch, etc. in a group and mixed evenly. The above-mentioned step-by-step mixing method can make the structure formed between the raw material molecules closer to that of animal sea cucumbers. Secondly, the step-by-step heating and maturation method can not only ensure the full action of the covalent bonds between the raw materials, but also better retain the nutrients in the raw materials. Thirdly, by squeezing the sea cucumber tendon components into the formed sea cucumber meat wall, compared with the existing single-layer or ordinary double-layer structure of plant sea cucumbers, its appearance is closer to that of animal sea cucumbers. In addition, low-temperature hot air aging treatment can change the colloidal structure, and the amylose also forms compact and ordered micelles, thereby forming a more stable and tougher structure.

[0026] Among the raw materials selected in the present invention, protein-core chlorella has a strong reproductive capacity and can use sunlight to produce a large amount of organic matter. The protein content is about 50%, which exceeds high-protein foods such as beef and soybeans. It also contains 10% to 30% unsaturated fatty acids, 10% to 25% carbohydrates, 8 essential amino acids, rich multivitamins, and minerals such as iron, zinc, calcium, and potassium. In addition, people have also found that chlorella contains a precious growth factor (CGF), which can promote the body, especially the physical fitness of children and the elderly, and can strengthen the immune function. The cells of protein-core chlorella contain rich chlorophyll, which has the function of absorbing and eliminating toxins, and can excrete harmful substances in the body. Moreover, it also has immunomodulatory effects and blood pressure lowering effects, and can inhibit Escherichia coli and virus infections.

[0027] Agar is rich in minerals such as calcium, magnesium, and iron, as well as nutrients such as carbohydrates, proteins, vitamins, and dietary fiber. Agar can clear the lungs and resolve phlegm, clear away heat and dampness, nourish yin and reduce fire, cool blood and stop bleeding, and has the effect of relieving heat. In particular, the alginate substances it contains have a blood pressure-lowering effect, and the starch sulfate contained in it is a polysaccharide substance, which has a lipid-lowering function and has a certain preventive and therapeutic effect on hypertension and hyperlipidemia.

[0028] The processing method of the plant sea cucumber of the present invention has the following characteristics and beneficial effects: First, the protein core Chlorella powder can provide a more natural color, and at the same time the umami taste is more obvious. Compared with ordinary vegetarian sea cucumbers, the plant sea cucumber has an umami taste that is closer to seafood; that is, the flavor and appearance are closer to wild sea cucumbers. Secondly, the "sea cucumber tendons" in the "meat wall" can fit with the meat wall after ripening, and the "sea cucumber tendons" structure is closer to the appearance of animal sea cucumbers. Thirdly, the aging process causes the surface moisture to evaporate, and the colloidal structure formed by the agar colloid is tighter, and the surface exhibits stronger toughness. In addition, the simulated chewing process found that the swallowing taste is not much different from that of animal sea cucumbers. In summary, the plant sea cucumber prepared by the processing method of the present application is closer to animal sea cucumbers in appearance, taste and chewing feel. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a comparison of the measurement results of the friction coefficient of the animal sea cucumber, the plant sea cucumber of Examples 1-3 and Comparative Examples 1-2.

[0030] Figure 2 Comparison of hardness, chewiness and elasticity of animal sea cucumber, plant sea cucumber of Examples 1-3 and Comparative Examples 1-2

[0031] Figure 3 This is a comparison of appearance photos of animal sea cucumbers, and plant sea cucumbers of Example 1 and Comparative Example 1.

[0032] Figure 4 It is the extrusion method of sea cucumber tendons in this application.

[0033] Figure 5 It is a diagram of the molecular structure of starch and agar before, after and after aging. DETAILED DESCRIPTION

[0034] Example 1

[0035] A method for processing plant sea cucumbers comprises the following steps in sequence: (1) by weight, 6 parts of soy protein isolate, 40 parts of ice water, 6 parts of vegetable oil, and 1 part of glutamine transaminase are stirred at high speed to obtain a liquid A; 3 parts of agar-agar are added to 90 parts of hot water, and stirred to obtain a liquid B; 4 parts of protein core chlorella powder, 2 parts of konjac flour, 10 parts of starch, and 0.5 parts of yeast extract are mixed to obtain a liquid C; 50 parts of water and 4 parts of dark soy sauce are added to obtain a liquid C; (2) part of the liquid A and part of the liquid C in step (1) are mixed to obtain a liquid B; The liquid B and the liquid C are mixed in a weight ratio of 3:3:1, and after step-by-step aging, the slurry is added to a sea cucumber mold at a high temperature, and the mold is cooled and demolded to obtain the sea cucumber meat wall and meat thorn components; (3) the remaining liquid A and the remaining liquid B in step (1) are mixed in a weight ratio of 1:1, squeezed into the sea cucumber meat wall formed in the previous step, to form the sea cucumber tendon component; soaked and matured in a low-temperature water bath for 40 minutes; (4) the plant sea cucumber semi-finished product is subjected to low-temperature wind-heat aging treatment, and after partial surface colloid aging, a plant sea cucumber with elasticity and natural color and texture is obtained.

[0036] In the step (1), the temperature of the ice water in the liquid A is 0°C; the vegetable oil is coconut oil or rapeseed oil; the stirring speed is 2800 rpm, and the stirring time is 12 min.

[0037] In the step (1), the stirring speed of liquid B is 1500 rpm, the stirring time is 5 min, and the water temperature is 60°C.

[0038] In the step (1), the chlorella powder, konjac flour, starch and yeast extract are mixed evenly with a mixer at a mixing speed of 300 rpm for 2 min to obtain mixed powder; water and dark soy sauce are added into the mixer, and the mixed powder is slowly added into the mixer at a rotation speed of 1000 rpm, and stirred evenly to obtain liquid C.

[0039] In the step (2), the step aging conditions are 65°C, 20 min; 95°C, 30 min; the slurry is injected into the mold when the temperature is 70°C, cooled to 20°C, and demolded.

[0040] In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3mm; the low-temperature water bath aging temperature is 55°C, and the aging time is 40min.

[0041] In the step (4), the plant sea cucumber is aged using a forced air drying device, and the aging conditions are 45° C. for 24 hours.

[0042] Example 2

[0043] A method for processing plant sea cucumbers comprises the following steps in sequence: (1) by weight, 5.6 parts of soy protein isolate, 35 parts of ice water, 5.4 parts of vegetable oil, and 0.75 parts of glutamine transaminase are stirred at high speed to obtain liquid A; 3 parts of agar-agar are added to 95 parts of high-temperature water, and stirred to obtain liquid B; 4.6 parts of protein core chlorella powder, 1.5 parts of konjac flour, 12 parts of starch, and 0.7 parts of yeast extract are mixed and stirred to obtain liquid C; 55 parts of water and 3 parts of dark soy sauce are added and stirred to obtain liquid C; (2) part of the mixture in step (1) is added to the mixture, and the mixture is stirred to obtain liquid C; The liquid A, part of the liquid B and the liquid C are mixed in a weight ratio of 3:3:1, and after step-by-step aging, the slurry is added to a sea cucumber mold under high temperature, and the mold is cooled and demolded to obtain the sea cucumber meat wall and meat thorn components; (3) the remaining liquid A and the remaining liquid B in step (1) are mixed in a weight ratio of 1:1, squeezed into the sea cucumber meat wall formed in the previous step, to form the sea cucumber tendon component; and the mixture is soaked and aged in a low-temperature water bath for 40 minutes; (4) the plant sea cucumber semi-finished product is subjected to low-temperature wind-heat aging treatment, and after partial surface colloid aging, a plant sea cucumber with elasticity and natural color and texture is obtained.

[0044] In the step (1), the temperature of the ice water in the liquid A is 2° C.; the vegetable oil is coconut oil; the stirring speed is 2900 rpm, and the stirring time is 10 min.

[0045] In the step (1), the stirring speed of liquid B is 1600 rpm, the stirring time is 4 min, and the water temperature is 65°C.

[0046] In the step (1), the chlorella powder, konjac flour, starch and yeast extract are mixed evenly with a mixer at a mixing speed of 400 rpm for 2 min to obtain mixed powder; water and dark soy sauce are added to the mixer, and the mixed powder is slowly added to the mixer at a rotation speed of 1000 rpm, and stirred evenly to obtain liquid C.

[0047] In the step (2), the step aging conditions are 65°C, 20 min; 97°C, 30 min; the slurry is injected into the mold when the temperature is 80°C, cooled to 25°C, and demolded.

[0048] In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3mm; the low-temperature water bath aging temperature is 50°C, and the aging time is 40min.

[0049] In the step (4), the plant sea cucumber is aged using a forced air drying device, and the aging conditions are 48° C. for 20 hours.

[0050] Example 3

[0051] A method for processing plant sea cucumbers comprises the following steps in sequence: (1) by weight, 5 parts of soy protein isolate, 30 parts of ice water, 5 parts of vegetable oil, and 0.5 parts of glutamine transaminase are stirred at high speed to obtain liquid A; 4 parts of agar-agar are added to 100 parts of hot water and stirred to obtain liquid B; 5 parts of protein core chlorella powder, 1 part of konjac flour, 13 parts of starch, and 1 part of yeast extract are mixed and stirred to obtain liquid C; 60 parts of water and 3.5 parts of dark soy sauce are added and stirred to obtain liquid C; (2) part of liquid A in step (1) is added to the mixture, and the mixture is stirred to obtain liquid B; and the mixture is stirred to obtain liquid C. Part of the liquid B and the liquid C are mixed in a weight ratio of 3:3:1, and after step-by-step aging, the slurry is added to a sea cucumber mold under high temperature, and the mold is cooled and demolded to obtain the sea cucumber meat wall and meat thorn components; (3) the remaining liquid A and the remaining liquid B in step (1) are mixed in a weight ratio of 1:1, squeezed into the sea cucumber meat wall formed in the previous step to form the sea cucumber tendon component; soaked and aged in a low-temperature water bath for 40 minutes; (4) the plant sea cucumber semi-finished product is subjected to low-temperature wind-heat aging treatment, and after partial surface colloid aging, a plant sea cucumber with elasticity and natural color and texture is obtained.

[0052] In the step (1), the temperature of the ice water in the liquid A is 5° C.; the vegetable oil is palm oil or salad oil; the stirring speed is 3500 rpm, and the stirring time is 15 min.

[0053] In the step (1), the stirring speed of the liquid B is 1700 rpm, the stirring time is 3 min, and the water temperature is 70°C.

[0054] In the step (1), the chlorella powder, konjac flour, starch and yeast extract are mixed evenly with a mixer at a mixing speed of 500 rpm for 2 minutes to obtain mixed powder; water and dark soy sauce are added to the mixer, and the mixed powder is slowly added to the mixer at a rotation speed of 1000 rpm, and stirred evenly to obtain liquid C.

[0055] In the step (2), the step aging conditions are 65°C, 20 min; 100°C, 30 min; the slurry is injected into the mold when the temperature is 90°C, cooled to 30°C, and demolded.

[0056] In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3mm; the low-temperature water bath aging temperature is 55°C, and the aging time is 40min.

[0057] In the step (4), the plant sea cucumber is aged using a forced air drying device, and the aging conditions are 50° C. for 18 hours.

[0058] Comparative Example 1

[0059] A method for processing plant sea cucumbers, comprising the following steps in sequence: (1) by weight, 5 parts of soy protein isolate, 30 parts of ice water, 5 parts of vegetable oil, and 0.5 parts of glutamine transaminase are stirred at high speed to obtain a liquid A; 4 parts of agar-agar are added to 100 parts of high-temperature water, and stirred evenly to obtain a liquid B; 1 part of konjac flour, 13 parts of starch, and 0.2 parts of yeast extract are mixed evenly, and 40 parts of water are added and mixed evenly to obtain a liquid C; (2) part of the liquid A and part of the liquid C in step (1) are mixed together; Liquid B and liquid C are mixed in a weight ratio of 3:3:1, and after step-by-step aging, the slurry is added to a sea cucumber mold at a high temperature, and the mold is cooled and demolded to obtain the sea cucumber meat wall and meat thorn components; (3) the remaining liquid A and the remaining liquid B in step (1) are mixed in a weight ratio of 1:1, squeezed into the sea cucumber meat wall formed in the previous step, to form the sea cucumber tendon component; soaked and matured in a low-temperature water bath for 40 minutes; (4) the plant sea cucumber semi-finished product is subjected to low-temperature wind-heat aging treatment, and the plant sea cucumber is obtained after partial surface colloid aging.

[0060] In step (1), the temperature of water in liquid A is 10° C.; the vegetable oil is coconut oil; the stirring speed is 2000 rpm, and the stirring time is 20 min.

[0061] In the step (1), the stirring speed of the liquid B is 1500 rpm, the stirring time is 4 min, and the water temperature is 30°C.

[0062] In the step (1), konjac flour, starch and yeast extract are uniformly mixed with a mixer at a mixing speed of 1000 rpm for 2 minutes to obtain mixed powder; water is added to the mixer, and the mixed powder is slowly added to the mixer at a rotation speed of 1000 rpm, and stirred to obtain liquid C.

[0063] In the step (2), the step aging conditions are 65°C, 20 min; 90°C, 30 min; the slurry is injected into the mold when the temperature is 60°C, cooled to 20°C, and demolded.

[0064] In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3 mm; the low-temperature water bath aging temperature is 60° C., and the aging time is 40 min.

[0065] In the step (4), the plant sea cucumber is aged using a forced air drying device, and the aging conditions are 45° C. for 36 hours.

[0066] Comparative Example 2

[0067] A method for processing plant sea cucumbers comprises the following steps in sequence: (1) by weight, 5 parts of soy protein isolate, 30 parts of ice water, 5 parts of vegetable oil, and 0.5 parts of glutamine transaminase are stirred at high speed to obtain liquid A; 7 parts of agar-agar are added to 100 parts of water at room temperature, and stirred to obtain liquid B; 4 parts of chlorella powder, 1 part of konjac flour, 13 parts of starch, and 0.4 parts of yeast extract are mixed and stirred to obtain liquid C; 80 parts of water and 5 parts of dark soy sauce are added and stirred to obtain liquid C; (2) part of liquid A in step (1) is added to the mixture, and the mixture is stirred to obtain liquid B; and the mixture is stirred to obtain liquid C. Part of the liquid B and the liquid C are mixed in a weight ratio of 3:3:1, and after step-by-step aging, the slurry is added to a sea cucumber mold under high temperature, and the mold is cooled and demolded to obtain the sea cucumber meat wall and meat thorn components; (3) the remaining liquid A and the remaining liquid B in step (1) are mixed in a weight ratio of 1:1, squeezed into the sea cucumber meat wall formed in the previous step to form the sea cucumber tendon component; soaked and aged in a low-temperature water bath for 40 minutes; (4) the plant sea cucumber semi-finished product is subjected to low-temperature wind-heat aging treatment, and after partial surface colloid aging, a plant sea cucumber with elasticity and natural color and texture is obtained.

[0068] In the step (1), the temperature of water in the liquid A is 10° C.; the vegetable oil is coconut oil; the stirring speed is 1500 rpm, and the stirring time is 25 min.

[0069] In the step (1), the stirring speed of the liquid B is 1500 rpm, the stirring time is 4 min, and the water temperature is 40°C.

[0070] In the step (1), the chlorella powder, konjac flour, starch and yeast extract are mixed evenly with a mixer at a mixing speed of 1000 rpm for 2 minutes; water and dark soy sauce are added into the mixer, and the mixing powder is slowly added into the mixer at a rotation speed of 1000 rpm, and stirred evenly to obtain liquid C.

[0071] In the step (2), the step aging conditions are 65°C, 20 min; 100°C, 30 min; the slurry is injected into the mold when the temperature is 100°C, cooled to 50°C, and demolded.

[0072] In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3mm; the low-temperature water bath aging temperature is 70°C, and the aging time is 40min; and the mold is removed by cooling.

[0073] Results and Discussion

[0074] First, a new hybrid rheometer, a flat plate friction rheometer (TA Instruments, USA), was used to measure the friction curves of animal sea cucumbers and plant sea cucumbers in Examples 1-3 and Comparative Examples 1-2. 3M Transmission Hole Surgical Tape 1527-2 (3M Medical, USA) was used to simulate the oral tongue, and a normal force of 2N was used to simulate the normal force applied to the sample during oral processing. When loading the sample, cut the tape into squares, stick it flat on the base, and stick the excess part to the outside of the base. Replace the tape after each measurement and clean the base. Test conditions: temperature 37°C, stress 2N (ie, pressure 27.83KPa), the sample is broken into 80 mesh and weighs 1.5g, and the rotation speed is 0.01-100s. -1 Each sample was placed on the machine for the same waiting time, and two replicates were made, with three parallels for each replicate. The tribological data were screened and the data points with normal errors greater than 5% in the analysis results were removed to obtain Figure 1 , that is, the determination results of the friction coefficient of the animal sea cucumber, the plant sea cucumber of Examples 1-3 and the comparative example 1-2 are compared. Analyzing the change of the friction coefficient at different rotation speeds, the friction coefficient of the comparative example is larger, while the results of Examples 1-3 are similar to those of the animal sea cucumber, indicating that due to differences in key raw materials and / or production process conditions, there is a large difference in the swallowing taste between the comparative example and the animal sea cucumber, and the taste is rougher. In addition, the chewing process was simulated, and the plant sea cucumber and the animal sea cucumber of Example 1 were simultaneously crushed into 1 mm particles, and tribological tests were performed with artificial saliva, respectively. The friction coefficients were both 0.25±0.00 and 0.26±0.00, indicating that the difference in their swallowing taste was not large.

[0075] Secondly, the texture analyzer was used for TPA testing. The testing conditions are: using a p / 2N probe, a pre-test speed of 1mm / s, a test speed of 5mm / s, a distance of 8mm, and a trigger force of 5.0g. The animal sea cucumbers and the plant sea cucumber samples of Examples 1-3 and Comparative Examples 1-2 were tested respectively. Each sample was sampled in sections, and the average value was taken after three tests. The hardness value of the plant sea cucumber in Example 1 was 128±3g, which is close to the 130±1g of the animal sea cucumber; the elasticity was 4.9±0.1mm, which is close to the 4.7±0.1mm of the animal sea cucumber; the chewiness was 5.37±0.15mj, which is close to the 5.20±0.13mj of the animal sea cucumber. From Figure 2 It can be seen from the bar graph that the products of Examples 1-3 are more similar to those of animal sea cucumbers in terms of hardness, chewiness and elasticity, while there are significant differences in hardness, chewiness and elasticity between the products of Comparative Examples 1-2 and animal sea cucumbers.

[0076] In addition, the animal sea cucumber, the plant sea cucumber of Example 1 and Comparative Example 1 were photographed for comparison. Figure 3 It can be seen that the color and appearance of the plant sea cucumber in Example 1 are closer to those of the animal sea cucumber.

[0077] As for the reasons for the above results, first of all, we can analyze the specific process steps in the processing method of this application, in which the extrusion method of the sea cucumber tendons is as follows: Figure 4 As shown, add the stirred liquid into the "sea cucumber tendon" extruder, and squeeze the material evenly into the formed sea cucumber flesh wall through the upper pressing rod. Place the sea cucumber with the "sea cucumber tendons" squeezed out, with the opening facing upward, on a water bath steamer, and cook at 50-55℃ for 40 minutes until the "sea cucumber tendons" are completely solid.

[0078] Secondly, the interaction between raw materials during processing was analyzed. The molecular structures of starch and agar before, after and after aging were analyzed. Figure 5 As shown. Before ripening, the agar colloid and starch molecules are randomly distributed in the liquid environment; after ripening, when placed in the mold, the two are still in a disordered state; as the temperature decreases, the agar colloid molecules bond with each other to form an expanded three-dimensional network micelle chain; due to high-temperature gelatinization, the straight-chain starch produced is distributed in the network structure, and the agglomerated protein gel is randomly distributed in the structure; during aging, as time goes on, the agar colloid structure changes, and the randomly distributed straight-chain starch gradually forms a compact and ordered micelle, which provides a more stable support for the agar colloid and forms a more resilient colloidal structure.

Claims

1. A method for processing plant sea cucumbers, characterized in that: The following steps are included in sequence: (1) In parts by weight, 5-6 parts of soy protein isolate, 30-40 parts of ice water, 5-6 parts of vegetable oil, and 0.5-1 parts of glutamine transaminase are stirred at high speed to obtain liquid A; 3-4 parts of agar-agar are added to 90-100 parts of 60°C water and stirred to obtain liquid B; 4-5 parts of chlorella powder, 1-2 parts of konjac flour, 10-13 parts of starch, and 0.5-1 part of yeast extract are mixed and stirred to obtain liquid C; 50-60 parts of water and 3-4 parts of dark soy sauce are added and stirred to obtain liquid C; the above-mentioned step-by-step mixing method makes the structure formed between the raw material molecules closer to that of animal sea cucumber; (2) taking part of the liquid A, part of the liquid B, and the liquid C in step (1) and mixing them evenly in a weight ratio of 3:3:1 to obtain a slurry, performing stepwise heating and aging, adding the slurry into a sea cucumber mold under high temperature, cooling and molding, demolding, and obtaining the sea cucumber meat wall and meat thorn components; the stepwise heating and aging method can ensure the covalent bond between the raw materials and can also better retain the nutrients in the raw materials; (3) The remaining liquid A and the remaining liquid B in step (1) are mixed uniformly in a weight ratio of 1:1, squeezed into the shaped sea cucumber meat wall obtained in step (2) to form a sea cucumber tendon component, and soaked in a low-temperature water bath for 40 min; (4) subjecting the semi-finished plant sea cucumber product obtained in step (3) to low-temperature hot air aging treatment, and obtaining a plant sea cucumber having elasticity and natural color and texture after aging of the colloidal part; the low-temperature hot air aging treatment changes the colloidal structure, and the amylose also forms compact and orderly micelles, thereby forming a more stable and tougher structure; In the step (2), the step aging conditions are 65°C, 20 min; 95-100°C, 30 min; the slurry is injected into the mold when the temperature is 70-90°C, cooled to below 30°C, and demolded; In the step (3), the size of the mouth of the sea cucumber tendon squeezer is 1*3mm; the low-temperature water bath aging temperature is 50-55°C, and the aging time is 40 min; In the step (4), the plant sea cucumber is aged using a forced air drying device, and the aging conditions are 45-50° C. and 18-24 hours.

2. The method for processing plant sea cucumber according to claim 1, characterized in that: In the step (1), the temperature of the ice water in the liquid A is 0-5°C; the vegetable oil is one or more of coconut oil, rapeseed oil, palm oil, and salad oil; the stirring speed is 2800-3500 rpm, and the stirring time is 10-15 min.

3. The method for processing plant sea cucumber according to claim 1, characterized in that: In the step (1), the stirring speed of liquid B is 1500-1700 rpm, the stirring time is 3-5 min; and the temperature of water is 60-70°C.

4. The method for processing plant sea cucumber according to claim 1, characterized in that: In the step (1), the chlorella powder, konjac flour, starch and yeast extract are mixed evenly with a mixer at a mixing speed of 300-500 rpm for 2 min to obtain a mixed powder; water and dark soy sauce are added to the mixer, and the mixed powder is slowly added to the mixer at a rotation speed of 1000 rpm, and stirred evenly to obtain a liquid C.

5. The plant sea cucumber obtained according to the processing method of the plant sea cucumber according to any one of claims 1 to 4.

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