Plant-based protein vegan soup dumplings and preparation method thereof

Abstract

The present invention discloses a soup dumpling based on plant-based protein, wherein the soup dumpling is made of a dumpling skin and a stuffing, wherein the stuffing is wrapped in the dumpling skin, and the stuffing includes a plant-based meat stuffing, a skin jelly and a fermented soup; the plant-based meat stuffing of the present invention includes a plant-based protein, wherein the plant-based protein includes soy textured protein, peanut textured protein and pea textured protein, and the plant-based protein is pre-treated by steam explosion. After the plant-based protein is pre-treated by steam explosion, not only can the fishy smell in the plant-based protein be destroyed by high temperature, so that most of the molds are inactivated, but also the peptide chain of the plant-based protein is shortened, the tissue is looser, and it is easier to digest and absorb. The plant-based protein obtained by the above method is used as the raw material of the soup dumpling, and the prepared dumpling has a high content of free umami amino acids, which is especially suitable for people with weak constitution and poor digestion ability such as the elderly, children and patients.

Description

Technical Field

[0001] The invention relates to the field of food production, and in particular to a plant-based protein vegan soup dumpling and a preparation method thereof. Background Art

[0002] Plant-based food is a meat-like product with meat texture, flavor and taste, made from plant proteins such as peanut protein, soy protein, pea protein, etc., with seasonings, thickeners and other auxiliary materials added, produced through extrusion, conditioning and other technologies. As the mainstream direction of future food industry development, plant-based food has the advantages of low fat, low cholesterol, and environmental friendliness, meeting the contemporary consumer demand for health and environmental protection, and has broad development prospects.

[0003] Xiaolongbao is one of my country's traditional noodle snacks, and is loved by consumers for its thin skin, large fillings, juicy and delicious taste, and overflowing meat aroma. However, ordinary Xiaolongbao has a single variety and mostly similar tastes, and there are almost no plant-based Xiaolongbao in the market, which cannot meet the needs of consumers, especially vegetarians. With the improvement of people's living standards, Xiaolongbao with rich taste, comprehensive nutrition, and nourishing health has become the goal pursued by consumers.

[0004] Plant-based proteins come from plants and often have lower water content and higher density than animal proteins, so they are often difficult to use directly as fillings for soup dumplings. Based on this, the present invention pre-treats plant-based proteins to change the physical and chemical properties of plant-based proteins so that they can be used as the main ingredient for soup dumplings, and provides soup dumplings based on plant-based proteins and a preparation method thereof, while also enriching the diversity of plant-based foods. Summary of the invention

[0005] The main purpose of the present invention is to provide a plant-based protein vegan soup dumpling and a preparation method thereof, which can effectively solve the problems in the prior art.

[0006] To achieve the above object, the technical solution adopted by the present invention is:

[0007] A soup dumpling based on plant-based protein, the soup dumpling is made of a dumpling skin and a filling, the filling is wrapped in the dumpling skin, the filling includes a plant-based meat filling, skin jelly and fermented soup; it is characterized in that the plant-based meat filling contains plant-based protein, the plant-based protein includes soy textured protein, peanut textured protein and pea textured protein, and the plant-based protein is pre-treated by steam explosion.

[0008] Furthermore, the steam explosion pretreatment method of the plant-based protein comprises the following steps: (1) adding 10%-20% water to the dried plant-based protein, mixing evenly and adding to a steam explosion device; (2) introducing saturated water vapor to a pressure of 0.8-1.2 MPa, maintaining at a temperature of 110°C-130°C for 2-3 minutes, and exploding instantly; (3) collecting the steam-exploded samples and drying them at 60-75°C until the moisture content is not higher than 6%.

[0009] Furthermore, the mass ratio of the plant-based meat filling, jelly and fermented soup of the present invention is 4-6:3-4:1.

[0010] Furthermore, the plant-based meat filling of the present invention is composed of 70-80 parts by mass of plant-based protein, 15-25 parts by mass of modified starch, 10-15 parts by mass of vegetable oil, 5-12 parts by mass of compound gum, 5-10 parts by mass of cooking wine, 3-4 parts by mass of edible salt, 1-2 parts by mass of white granulated sugar, 3-4 parts by mass of edible flavoring, 1-2 parts by mass of colorant and balance water.

[0011] Furthermore, the plant-based protein of the present invention is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a ratio of 5:4:1 by mass; the modified starch is one or more of modified corn starch, modified cassava starch, or modified potato starch; the vegetable oil is one or more of soybean oil, olive oil, or linseed oil; and the compound gum is a mixture of gellan gum, methyl cellulose, and sodium alginate in a ratio of 3:2:2 by mass.

[0012] Furthermore, the bun wrapper of the present invention comprises: 200-300 parts by mass of high-gluten flour, 80-100 parts by mass of water, and 5-10 parts by mass of soybean oil.

[0013] Furthermore, the jelly of the present invention comprises: 20-25 parts by mass of carrageenan, 10-20 parts by mass of konjac gum, 2-3 parts by mass of gellan gum and the remainder of water; preferably, the mass ratio of the carrageenan to water is 1:5-10.

[0014] The present invention also provides a method for preparing soup dumplings based on plant-based protein, the method comprising the following steps:

[0015] 1. Prepare plant-based meat filling:

[0016] (1) Chopping: Put the plant-based protein pretreated by steam explosion into a chopper, add 1-1.5 times the mass of water, and chop at a speed of 300-350 r / min until the plant tissue protein becomes filaments;

[0017] (2) Preparation of compound colloid: put the compound colloid into a high-speed homogenizer according to the above mass ratio, add 3.5-4 times of water, and rotate at a speed of about 1.5-2 wr / min to fully emulsify the different colloids to achieve a synergistic effect;

[0018] (3) Mixing: Put the chopped plant-based protein into a blender, add vegetable oil, and mix evenly; then add modified starch, cooking wine, edible salt, white sugar, edible flavor, and colorant, and mix evenly; then add the prepared compound colloid, stir well, and form a plant-based meat filling with a distinct filamentous texture;

[0019] 2. Preparation of fermented soup:

[0020] (1) Preparation of fermentation medium: Accurately weigh 3.0% soy protein isolate, 0.5% glucose, 0.2% potassium dihydrogen phosphate, 0.2% magnesium sulfate, and 0.1% yeast extract, pH 6.0, mix in a conical flask, and sterilize under high pressure steam at 121° C. for 20 min.

[0021] (2) Preparation of spore solution: Take a slant of Actinomyces elegans, add 5 mL of sterile water, scrape off the spores on the agar surface, place in a sterilized conical flask, shake thoroughly, filter with absorbent cotton, and rinse the filter residue three times with sterile water;

[0022] (3) Preparation of fermentation broth: 1% of 1×10 7 / mL spore liquid, culture at constant temperature and shaking at 28°C and 170r / min; inactivate the enzyme in a boiling water bath for 5 min, centrifuge at 4000r / min for 15 min, discard the precipitate, and obtain a slightly yellow supernatant, which is stored at low temperature for later use.

[0023] 3. Prepare the jelly: fully mix carrageenan, konjac gum, gellan gum and water, heat to 90°C, cool to room temperature and set aside;

[0024] 4. Prepare the filling: add the above-mentioned plant-based meat filling, skin jelly, and fermented soup into a blender according to the mass ratio, and mix evenly to obtain the desired filling;

[0025] 5. Prepare the bun wrapper: Use a dough mixer or manually to mix high-gluten flour, water, and vegetable oil evenly, knead into a smooth dough, and let it sit for a while; roll the dough into long strips, cut it into small pieces, and roll it into dough wrappers for later use;

[0026] 6. Wrapping and shaping: Wrap the bun skin and fillings manually or mechanically and store in the refrigerator.

[0027] The invention uses peanut protein, plant tissue protein, vegetable oils such as soybean oil, olive oil, linseed oil, food colloids such as gellan gum, carrageenan, konjac gum, sodium alginate, modified starches such as corn modified starch, cassava modified starch, potato modified starch, edible salt, white sugar, edible flavors, and colorants as raw and auxiliary materials, and uses Actinomucor elegantis to ferment soybean protein to prepare fermented soup, so that the soup has more meat flavor after cooking, so as to obtain a plant-based soup dumpling.

[0028] Actinomucor elegans belongs to the class of zygotes, the order of Mucorales, and the genus Actinomucor. Its most suitable growth temperature is 28°C. It mainly secretes protease, α-amylase, α-galactosidase, and lipase. The enzyme system is mainly protease, and the activity of other enzymes is relatively low. This species is a common and excellent strain in the traditional fermented bean curd brewing in my country. After long-term domestication in a high-protein environment, it has a strong ability to secrete extracellular proteins.

[0029] The present invention provides a plant-based protein, characterized in that the plant-based protein is pre-treated by steam explosion, and the plant-based protein pre-treatment by steam explosion comprises the following steps: (1) adding 10%-20% of water to dry plant-based protein, mixing evenly and adding to a steam explosion device; (2) introducing saturated water vapor to a pressure of 0.8-1.2 MPa, maintaining at a temperature of 110° C.-130° C. for 2-3 minutes, and exploding instantly; (3) collecting samples after steam explosion and drying them at 60-75° C. to a moisture content of no more than 6%, and preferably the plant-based protein comprises soy textured protein, peanut textured protein, and pea textured protein in a ratio of 5:4:1 by mass.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] The present invention uses peanut textured protein, soybean textured protein and pea textured protein as main raw materials to prepare a plant-based soup dumpling. After the plant-based protein is pre-treated by steam explosion, not only can the fishy smell in the plant-based protein be destroyed by high temperature, making most of the molds inactive, but also the peptide chain of the plant-based protein becomes shorter, the tissue is looser, and it is easier to digest and absorb. It is especially suitable for people with weak digestive ability such as the elderly, children, and patients.

[0032] The present invention utilizes Actinomucor elegans to ferment peanut protein to prepare fermentation soup, so that Maillard products with a certain meat flavor are produced in the subsequent cooking process, enriching the flavor of the product, and utilizing food gum and modified starch as thickeners and stabilizers to effectively improve the problems of loose texture and poor water retention of plant-based meat.

[0033] Since the soup dumplings have high protein content, do not contain animal fat, have the advantages of low fat, zero cholesterol and high protein, they are loved by vegetarians, people who are losing weight, and people who are exercising and waking up, and have considerable market prospects.

[0034] Terminology of the present invention: Unless otherwise specified, the material ratios or material proportions described in the present invention are all mass ratios, and "parts" in the present invention are parts by mass. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 : The plant-based protein obtained after blasting treatment in Example 1 of the present invention;

[0036] Figure 2 : Comparison of plant-based protein without steam explosion treatment and plant-based protein with explosion treatment after being placed under the conditions of Test Example 3. DETAILED DESCRIPTION

[0037] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0038] Example 1

[0039] Take 10 kg of dry plant-based protein, which is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a mass ratio of 5:4:1, add 10% by mass of water, mix evenly and add to a steam explosion device, the volume of the plant-based protein is about 1 / 3 of the volume of the steam explosion device; introduce saturated water vapor to a pressure of 0.8 MPa, maintain at a temperature of 110°C-120°C for 120s, and explode instantly; collect the steam-exploded samples and dry them at 60-75°C to a moisture content of no more than 5% for later use.

[0040] Embodiment 2:

[0041] Take 10 kg of dry plant-based protein, which is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a mass ratio of 5:4:1, add 15% by mass of water, mix evenly and add to a steam explosion device, wherein the volume of the plant-based protein is about 1 / 3 of the volume of the steam explosion device; introduce saturated water vapor to a pressure of 1.0 MPa, maintain at a temperature of 110°C-120°C for 120s, and explode instantly; collect the steam-exploded samples and dry them at 60-75°C to a moisture content of no more than 5% for later use.

[0042] Embodiment 3:

[0043] Take 10 kg of dry plant-based protein, which is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a mass ratio of 5:4:1, add 20% by mass of water, mix evenly and add to a steam explosion device, the volume of the plant-based protein is about 1 / 3 of the volume of the steam explosion device; introduce saturated water vapor to a pressure of 1.2 MPa, maintain at a temperature of 110°C-120°C for 120s, and explode instantly; collect the steam-exploded samples and dry them at 60-75°C to a moisture content of no more than 5% for later use.

[0044] Comparative Example 1:

[0045] Take 10 kg of dry plant-based protein, which is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a mass ratio of 5:4:1, add 5% by mass of water, mix well and add to a steam explosion device, where the volume of the plant-based protein is about 1 / 3 of the volume of the steam explosion device; introduce saturated water vapor to a pressure of 1.0 MPa, maintain at a temperature of 110°C-120°C for 120s, and explode instantly; collect the steam-exploded samples and dry them at 60-75°C to a moisture content of no more than 5% for later use.

[0046] Comparative Example 2:

[0047] Take 10 kg of dry plant-based protein, which is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a mass ratio of 5:4:1, add 30% by mass of water, mix evenly and add to a steam explosion device, where the volume of the plant-based protein is about 1 / 3 of the volume of the steam explosion device; introduce saturated water vapor to a pressure of 1.0 MPa, maintain at a temperature of 110°C-120°C for 120s, and explode instantly; collect the steam-exploded samples and dry them at 60-75°C to a moisture content of no more than 5% for later use.

[0048] Comparative Example 3

[0049] Take 10 kg of dry plant-based protein, which is a mixture of soy textured protein, peanut textured protein, and pea textured protein in a mass ratio of 5:4:1, add 30% by mass of water, mix evenly and add to a steam explosion device, where the volume of the plant-based protein is about 1 / 3 of the volume of the steam explosion device; introduce saturated water vapor to a pressure of 1.5 MPa, maintain at a temperature of 140°C for 120 seconds, and explode instantly; collect the steam-exploded samples and dry them at 60-75°C to a moisture content of no more than 5% for later use.

[0050] In order to test the effect of steam explosion, the effect of steam explosion is characterized by appearance and stacking degree. The appearance and stacking degree of the product obtained after steam explosion are described as shown in the following table (Table 1):

[0051]

[0052] a: Increase the pressure and temperature of steam explosion

[0053] The above data show that when the amount of water added is 10%-20% by mass of the plant-based protein, it is easier to obtain a more suitable exploded product with a lower stacking degree; when the amount of water is too little (Comparative Example 1), the blasting effect is not obvious, and when the amount of water is too much (Comparative Example 2), it is easy to cause the exploded product to agglomerate, and too much water will increase the subsequent drying time;

[0054] Increasing the pressure and temperature means higher energy consumption. Although increasing the pressure and temperature of steam explosion (1.5MPa, 140℃) can further reduce the stacking degree of soybean meal, the degree of reduction is not obvious, so it is not the most suitable steam explosion parameters.

[0055] Test Example 1

[0056] Using the conventional sniffing method, the exploded products obtained in Examples 1-3 have obvious food fragrance and no vegetable protein smell; the vegetable protein that has not been exploded has no obvious fragrance but has an obvious vegetable protein smell.

[0057] Test Example 2

[0058] The steam-exploded pretreated plant-based protein obtained in Examples 1-3 and the unpretreated plant-based protein were given to one-month-old newly weaned mice for free feeding, with 5 mice in each group. After feeding for another month, their average body weight was weighed, and the relative increase in body weight was calculated, as shown in the following table (Table 2):

[0059] Example 1 Example 2 Example 3 Unprocessed vegetable protein Average weight gain of mice 73％ 75％ 72％ 53％

[0060] The above data show that plant-based protein pre-treated by steam explosion is easier to attract mice, be eaten by mice, and is easier to be digested and absorbed by mice. It has better nutritional value and is more suitable for human and animal consumption.

[0061] Test Example 3

[0062] The plant-based protein obtained in Example 2 and the plant-based protein without steam explosion were placed in a closed environment at 35°C and a relative humidity of 60% for 36 hours, and their appearance was observed. The plant-based protein obtained in Example 2 did not change significantly, and the plant-based protein without steam explosion was dark gray in color, indicating that after the conventional plant-based protein was treated with steam explosion and dried, it could objectively inactivate some of the remaining bacteria and molds; the plant-based protein without steam explosion had a dark gray color and contained a higher mold activity, and had a higher risk of mildew during long-term storage.

[0063] Example 4

[0064] Preparation of Xiao Long Bao of the present invention

[0065] 1. Prepare plant-based meat filling:

[0066] (1) Chopping: Put the plant-based protein pretreated by steam explosion in Example 1 into a chopper, add 1 part by weight of water, and chop at a speed of 300 r / min until the plant tissue protein becomes filaments.

[0067] (3) Preparation of compound colloid: gellan gum, methyl cellulose and sodium alginate in a ratio of 3:2:2 by weight were placed in a high-speed homogenizer, 3.5 times of water was added, and the speed was about 1.5 wr / min to fully emulsify the different colloids.

[0068] (4) Mixing: Put 75 parts of chopped plant-based protein into a blender, add 12 parts of vegetable oil, and mix well; then add 20 parts of modified starch, 7 parts of cooking wine, 3 parts of edible salt, 1.5 parts of white sugar, 3 parts of edible flavor, 1.5 parts of colorant and appropriate amount of water, and mix well; then add 8 parts of the prepared compound glue, stir well, and form a plant-based meat filling with a distinct filamentous texture.

[0069] 2. Preparation of fermented soup:

[0070] (1) Preparation of fermentation medium: Accurately weigh 3.0% soy protein isolate, 0.5% glucose, 0.2% potassium dihydrogen phosphate, 0.2% magnesium sulfate, and 0.1% yeast extract, pH 6.0, and mix in a conical flask. Sterilize under high pressure steam at 121°C for 20 min.

[0071] (2) Preparation of spore solution: Take a slant of Actinomyces elegans, add 5 mL of sterile water, scrape off the spores on the agar surface, place in a sterile conical flask, shake thoroughly, filter with absorbent cotton, and rinse the filter residue three times with sterile water.

[0072] (3) Preparation of peanut protein fermentation broth: 1% of 1×10 7 / mL spore solution, cultured at constant temperature and shaking at 28℃ and 170r / min. Inactivate enzyme in boiling water for 5min, centrifuge at 4000r / min for 15min, discard the precipitate, and obtain the yellowish supernatant, which is stored at low temperature for later use.

[0073] 3. Prepare the jelly: fully mix carrageenan, konjac gum, gellan gum in a mass ratio of 2:1:0.2 and 15 parts by mass of water, heat to 90°C, cool to room temperature and set aside.

[0074] 4. Prepare the filling: add the above-mentioned plant-based meat filling, jelly, and fermented soup into a blender at a mass ratio of 5:3.5:1, and mix well to obtain the desired filling.

[0075] 5. Prepare bun wrappers: Use a dough mixer to evenly mix 250 parts by mass of high-gluten flour, 90 parts by mass of water, and 7.5 parts by mass of vegetable oil, knead into a dough with a smooth surface, and let it stand for a while; roll the dough after it has rested into long strips, cut it into small pieces, and roll it into dough wrappers for later use.

[0076] 6. Wrapping and shaping: Wrap the bun skin and fillings manually and store in the refrigerator.

[0077] Comparative Example 4

[0078] In the preparation of conventional plant-based protein dumplings, plant-based protein that has not been pretreated by steam explosion is used instead of the plant-based protein pretreated by steam explosion used in Example 4. Other materials and parameters are the same as those in Example 4.

[0079] Test Example 4

[0080] The steamed dumplings prepared in Example 4 and Comparative Example 4 were steamed under the same conditions, and the steamed dumplings prepared in Example 4 and Comparative Example 4 were given to 100 adults of different genders aged 18-55 to taste in a random double-blind manner. The taste of the steamed dumplings prepared in Example 4 and Comparative Example 4 was statistically evaluated by the test population. The test types were fresh and fragrant, juicy, chewy and fishy, ​​and the scoring criteria were obvious (2 points), general (1 point) and obvious absence (0 point). The taste of the steamed dumplings prepared in Example 4 and Comparative Example 4 was statistically evaluated by the experimenters, as shown in the following table (Table 3).

[0081]

[0082] The above data reflect that the steamed buns prepared by the present invention have better taste and lower fishy smell, and are preferred by more people.

[0083] Test Example 4

[0084] The steamed buns prepared in Example 4 and Comparative Example 4 were peeled and the remaining fillings were weighed. Water was added according to the weight ratio, and the amount of water added was 5 ml / g fillings. After the addition, the mixture was fully stirred and centrifuged. The supernatant was taken and the relative content of free main flavor amino acids in the supernatant was determined by HPLC internal standard method, as shown in the following table (Table 4).

[0085] Glutamate Glycine Aspartic acid Phenylalanine Alanine Tyrosine <![CDATA[Example 4 a > 100.0％ 100.0％ 100.0％ 100.0％ 100.0％ 100.0％ Comparative Example 4 23.6％ 36.7％ 16.3％ 45.6％ 31.0％ 19.9％

[0086] a: The 100% content of glutamic acid, glycine, aspartic acid, phenylalanine, alanine and tyrosine in the above data does not mean that the content of various amino acids is consistent, but the relative content of the corresponding amino acids in the test comparative example 4 is calculated based on the content of each individual amino acid in Example 4 as 100%.

[0087] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A soup dumpling based on plant-based protein, the soup dumpling is made of a dumpling skin and a stuffing, the stuffing is wrapped in the dumpling skin, and the stuffing includes plant-based meat stuffing, skin jelly and fermented soup; characterized in that: The plant-based meat filling contains plant-based protein, the plant-based protein includes soy textured protein, peanut textured protein and pea textured protein, and the plant-based protein is pre-treated by steam explosion; The plant-based protein is a mixture of soy textured protein, peanut textured protein and pea textured protein in a mass ratio of 5:4:1; The steam explosion pretreatment method of the plant-based protein comprises the following steps: (1) adding 10% to 20% by weight of water to the dried plant-based protein, mixing evenly and adding the mixture to a steam explosion device; (2) introducing saturated water vapor to a pressure of 0.8 to 1.2 MPa, maintaining the temperature at 110 to 130° C. for 2 to 3 minutes, and causing instantaneous explosion; (3) collecting the steam-exploded sample and drying it at 60 to 75° C. until the moisture content is no more than 6%.

2. The plant-based protein soup dumplings according to claim 1, characterized in that: The mass ratio of the plant-based meat filling, the jelly and the fermented soup is 4-6:3-4:

1.

3. The plant-based protein soup dumplings according to claim 1, characterized in that: The plant-based meat filling is composed of 70 to 80 parts by weight of plant-based protein, 15 to 25 parts by weight of modified starch, 10 to 15 parts by weight of vegetable oil, 5 to 12 parts by weight of compound glue, 5 to 10 parts by weight of cooking wine, 3 to 4 parts by weight of edible salt, 1 to 2 parts by weight of white granulated sugar, 3 to 4 parts by weight of edible flavoring, 1 to 2 parts by weight of colorant and the remainder of water.

4. The plant-based protein soup dumplings according to claim 3, characterized in that: The modified starch is one or more of corn modified starch, cassava modified starch or potato modified starch; the vegetable oil is one or more of soybean oil, olive oil or linseed oil; the compound gum is a mixture of gellan gum, methyl cellulose and sodium alginate in a mass ratio of 3:2:

2.

5. The plant-based protein soup dumplings according to claim 1, characterized in that: The steamed bun wrapper comprises: 200-300 parts by weight of high-gluten flour, 80-100 parts by weight of water, and 5-10 parts by weight of soybean oil.

6. The plant-based protein soup dumplings according to claim 1, characterized in that: The jelly comprises: 20-25 parts by weight of carrageenan, 10-20 parts by weight of konjac gum, 2-3 parts by weight of gellan gum and the remainder of water.

7. The plant-based protein soup dumplings according to claim 6, characterized in that: The mass ratio of the carrageenan to water is 1:5-10.

8. The method for preparing the plant-based protein soup dumplings according to any one of claims 1 to 7, the method comprising the following steps:

1. Prepare plant-based meat filling: (1) Chopping: Place the plant-based protein pretreated by steam explosion into a chopper, add 1 to 1.5 times the mass of water, and chop at a speed of 300 to 350 r / min until the plant tissue protein becomes filaments; (2) Preparation of compound colloid: Place the compound colloid into a high-speed homogenizing emulsifier, add 3.5 to 4 parts by weight of water, and rotate at a speed of 15,000 to 20,000 r / min to fully emulsify the different colloids to achieve a synergistic effect; (3) Mixing: Put the chopped plant-based protein into a blender, add vegetable oil, and mix evenly; then add modified starch, cooking wine, edible salt, white sugar, edible flavor, and colorant, and mix evenly; then add the prepared compound colloid, and stir thoroughly to form a plant-based meat filling with a distinct filamentous texture; 2. Preparation of fermented soup: (1) Preparation of fermentation medium: accurately weigh 3.0% soy protein isolate, 0.5% glucose, 0.2% potassium dihydrogen phosphate, 0.2% magnesium sulfate, and 0.1% yeast extract, pH 6.0, mix in a conical flask, and sterilize under high pressure steam at 121°C for 20 min; (2) Preparation of spore solution: Take a slant of Actinomyces elegans, add 5 mL of sterile water, scrape off the spores on the agar surface, place in a sterilized conical flask, shake thoroughly, filter with absorbent cotton, and rinse the filter residue three times with sterile water; (3) Preparation of fermentation broth: Inoculate 1% of the fermentation medium with a concentration of 1×10 7 / mL spore liquid, cultured at a constant temperature of 28°C and a speed of 170r / min; sterilized in a boiling water bath for 5 minutes, centrifuged at 4000r / min for 15 minutes, discarded the precipitate, obtained a yellowish supernatant, and stored at low temperature for later use; 3. Preparation of jelly: Fully mix carrageenan, konjac gum, gellan gum and water, heat to 90°C, and cool to room temperature for later use; 4. Prepare the fillings: Add the plant-based meat filling, jelly and fermented soup into a blender according to the mass ratio and mix evenly to obtain the desired filling; 5. Prepare the bun wrapper: Use a dough mixer or manually to mix high-gluten flour, water, and vegetable oil evenly, knead into a smooth dough, and leave it for a while; roll the dough into long strips, cut it into small pieces, and roll it into dough sheets for later use; 6. Packaging and molding: The bun skin and stuffing are wrapped manually or mechanically and stored in a refrigerator.

9. A plant-based protein, characterized in that: The plant-based protein is pre-treated by steam explosion, and the plant-based protein is pre-treated by steam explosion comprising the following steps: (1) Add 10% to 20% by weight of water to dry plant-based protein, mix well and add to a steam explosion device, wherein the plant-based protein is a mixture of soy textured protein, peanut textured protein and pea textured protein in a mass ratio of 5:4:1; (2) Saturated steam is introduced to a pressure of 0.8-1.2 MPa, maintained at a temperature of 110-130°C for 2-3 minutes, and then exploded instantly; (3) Dry the collected steam explosion samples at 60-75°C until the moisture content is no more than 6%.

Images