Highly utilized high nutrient chicken and method of making same

Abstract

The application provides a high-utilization new high-nutrient chicken and a preparation method thereof. Soybeans are sequentially subjected to cleaning, soaking, grinding and filtering to obtain raw soybean milk slurry. A coagulant is added into the raw soybean milk slurry until the raw soybean milk slurry reaches a preset pH value, and then centrifugal separation is performed to obtain a supernatant and a precipitate. The precipitate is subjected to heat treatment to obtain the new high-nutrient chicken. The supernatant is subjected to pH adjustment, centrifugal separation and membrane treatment to enrich active protein. The application overcomes the technical prejudice in the prior art that the soybean milk is heated first and then coagulated to prepare a soybean milk skin, and the soybean milk skin is used to prepare the high-nutrient chicken after being acted on by edible alkali. The raw soybean milk is directly coagulated, and the precipitate is heated to obtain the high-nutrient chicken. The preparation process is simple, the high-nutrient chicken has high nutritional value, the yellow slurry water is zero discharged, and environmental pollution caused by directly discarding the supernatant is avoided.

Description

Technical Field

[0001] This invention relates to the field of soybean processing technology, and in particular to a novel high-nutrient chicken with high utilization rate and its preparation method. Background Technology

[0002] Soybeans, native to my country, are one of the country's important food crops. They are commonly used to make various soy products, extract soybean oil, brew soy sauce, and extract protein. Soybeans are rich in high-quality protein, unsaturated fatty acids, calcium, and B vitamins, making them an important source of protein in the Chinese diet. Soybean protein content is approximately 35%-40%. Except for methionine, the composition and ratio of other essential amino acids are similar to those of animal protein, and soybeans are rich in lysine, which is lacking in cereal proteins, making them a natural and ideal food to complement cereals.

[0003] With the improvement of living standards and cultural literacy, the public's awareness of healthy eating is also constantly increasing. Advocating scientific diet and nutritional balance, reducing the consumption of high-fat and high-calorie meat products, and increasing the consumption of green and healthy vegetarian food will undoubtedly promote the public's enthusiasm for soy products and benefit the long-term development of the industry.

[0004] Vegetarian chicken, a soy product, mimics meat in texture and taste, offering a unique flavor—soft yet chewy, with a delicious and mellow aroma. It is rich in protein and has high nutritional value. Furthermore, the lecithin in vegetarian chicken can remove cholesterol attached to blood vessel walls, preventing arteriosclerosis, cardiovascular disease, and protecting the heart. It also contains various minerals, supplementing calcium, preventing osteoporosis caused by calcium deficiency, and promoting bone development, which is extremely beneficial for the bone growth of children and the elderly. Therefore, vegetarian chicken is widely loved.

[0005] Patent application number CN202110124819.9 discloses a method for preparing soy products. First, soybeans are ground into a paste, centrifuged to remove residue, steamed, filtered, and coagulated to obtain tofu pudding. Then, the tofu pudding is molded, pressed, and peeled and dried to obtain tofu skin. Finally, the crushed tofu skin is soaked in alkaline water, extruded, rolled, bundled, and steamed to obtain vegetarian chicken. First, this method uses a traditional Chinese preparation process, sequentially processing soybeans into tofu pudding, tofu skin, and vegetarian chicken, which is cumbersome. Second, the preparation of vegetarian chicken requires soaking the tofu skin in alkaline solution, resulting in a high alkaline content. This not only affects the taste but also, excessive alkali can destroy vitamins in food, affect mineral absorption, and disrupt the body's acid-base balance, which is detrimental to health. Furthermore, the process of steaming and boiling tofu before adding coagulant results in a significant consumption of heat energy. In addition, the production of soy products generates a large amount of wastewater, including soaking water, washing water, and yellow liquid produced during pressing. Yellow liquid has extremely high BOD and COD values, and its direct disposal would put enormous pressure on the environment. At the same time, yellow liquid is rich in carbohydrates and proteins, and its direct disposal would also result in the waste of these nutrients.

[0006] In view of this, it is necessary to design an improved, highly efficient, novel high-nutrient chicken and its preparation method to solve the above problems. Summary of the Invention

[0007] The purpose of this invention is to provide a novel, highly nutritious vegetarian chicken with high utilization rate and its preparation method. This invention overcomes the technical bias of the prior art, which involves heating the soybean milk before coagulating it to make tofu skin, and then using the tofu skin to make vegetarian chicken. Instead, the invention directly coagulates the raw soybean milk, heats the precipitate, and obtains the vegetarian chicken. This not only simplifies the preparation process but also results in vegetarian chicken with high nutritional value. Furthermore, it achieves zero discharge of the yellow liquid, avoiding environmental pollution caused by directly discarding the clear liquid.

[0008] To achieve the above-mentioned objectives, this invention provides a method for preparing a novel high-nutrient chicken with high utilization rate, comprising the following steps:

[0009] S1. Soybeans are washed, soaked, ground, and filtered in sequence to obtain raw soybean milk slurry;

[0010] S2. Add a coagulant to the raw soybean milk obtained in step S1 until the raw soybean milk reaches the preset pH value, and centrifuge to separate the clear liquid and precipitate.

[0011] S3. The precipitate obtained in step S2 is subjected to heat treatment to obtain a novel high-nutrient chicken;

[0012] S4. The clear solution obtained in step S2 is subjected to pH adjustment, centrifugation, and membrane treatment to enrich active proteins.

[0013] As a further improvement of the present invention, in step S2, the coagulant is one of a salt coagulant or an acid coagulant; the salt coagulant is magnesium chloride with a mass concentration of 0.1%-0.5%; the acid coagulant is hydrochloric acid or white vinegar with a molar concentration of 1-3 mol / L.

[0014] As a further improvement of the present invention, step S2 specifically involves adding a pre-set concentration of coagulant to the raw soybean milk obtained in step S1 until the pH value of the raw soybean milk is in the range of 5-7. After stirring evenly, centrifuge at a speed of 3500-4500 rpm for 10-20 minutes to obtain a clear liquid and a precipitate.

[0015] As a further improvement of the present invention, the heat treatment in step S3 is a heating treatment at 90-110°C for 10-20 minutes; whether pH adjustment is performed before heat treatment of the precipitate depends on the type of coagulant added; when the coagulant is a salt coagulant, it is not necessary to adjust the pH of the precipitate; when the coagulant is an acid coagulant, the pH of the precipitate needs to be adjusted to 7.0.

[0016] As a further improvement of the present invention, step S4 specifically involves: adjusting the pH of the clear liquid obtained in step S2 to 4.5, centrifuging at 3500-4500 rpm for 10-20 min to obtain 7S globulin and clear liquid II; adjusting the pH of clear liquid II to 7.0, centrifuging at 3500-4500 rpm for 10-20 min to obtain phytic acid and clear liquid III; and treating clear liquid III with an ultrafiltration membrane to concentrate and obtain active protein.

[0017] As a further improvement of the present invention, step S1 specifically involves: selecting plump soybeans, cleaning the soybeans, soaking them in water at a low temperature for a preset time; then cleaning the soaked soybeans again, adding a preset proportion of fresh water to grind the soybeans, filtering to obtain raw soybean milk slurry.

[0018] As a further improvement of the present invention, in step S1, the soybeans are soaked at 4-25°C for 10-18 hours with a water-to-soybean mass ratio of 2:(0.5-1.5); and fresh water is added to grind the soybeans into a slurry with a water-to-soybean mass ratio of 9:(0.5-1.5).

[0019] As a further improvement of the present invention, the centrifugal separation in steps S2 and S4 is carried out using a sedimentation horizontal spiral centrifuge.

[0020] As a further improvement of the present invention, in step S1, the grinding is carried out using a stone mill or a grinding wheel mill; the filtration is carried out using gauze or a screen.

[0021] To achieve the above-mentioned objectives, this invention provides a novel high-nutrient chicken with high utilization rate, which is prepared using the aforementioned method for preparing the novel high-nutrient chicken with high utilization rate.

[0022] The beneficial effects of this invention are:

[0023] (1) This invention provides a method for preparing a novel, highly nutritious chicken with high utilization rate. Soybeans are washed to obtain raw soybean milk slurry, which is then coagulated and heated to obtain the highly nutritious chicken. During the coagulation process, the coagulant (electrolyte) neutralizes the charge on the surface of protein molecules, causing them to settle and aggregate. When the coagulant is magnesium chloride, divalent magnesium ions firmly connect different protein molecules together, forming a bridging structure, further improving the sedimentation efficiency of protein molecules. Because the raw soybean milk slurry in this invention is not heated, the protein molecular chains maintain their original structure and are evenly distributed. During the sedimentation process with the coagulant, the neatly arranged protein molecular chains are tightly cross-linked, and with the bridging effect of magnesium ions, the resulting protein precipitate is denser and contains less water.

[0024] During the heating process, the cross-linked structure of the protein molecular chains rearranges. Since the protein molecules were originally neatly arranged, the protein chains undergo only slight twisting, making the already tightly cross-linked skeletal structure even more tightly wound. This results in a new type of high-nutrient chicken with a perfect balance of tenderness and firmness, without the need for further wrapping and pressing as in traditional processes. Simultaneously, the rearrangement of the cross-linked structure creates a more uniform porous structure, further improving elasticity and firmness.

[0025] (2) The method for preparing a novel, high-nutrient vegetarian chicken with high utilization rate provided by this invention overcomes the technical bias of the prior art, which involves heating the soybean milk before coagulating it to make tofu skin, and then using edible alkali to prepare vegetarian chicken. Instead, it directly coagulates raw soybean milk and heats the precipitate to obtain vegetarian chicken. This method not only simplifies the preparation process but also yields vegetarian chicken with high nutritional value. Heating only the precipitate saves energy and avoids heating the clear liquid, maximizing the protection of active protein substances in the clear liquid. Furthermore, it allows for the separate recovery and utilization of various substances in the clear liquid, achieving the recovery of all proteins and significantly increasing the economic added value of soybean deep processing. This is of great significance for upgrading soybean processing. Simultaneously, it achieves zero discharge of yellow slurry water, avoiding environmental pollution caused by directly discarding the clear liquid. This invention does not use organic solvents or enzyme preparations, has low equipment requirements, and can achieve comprehensive high-value utilization of soybean lipids and all protein components. Attached Figure Description

[0026] Figure 1 The images show the high-nutrient chicken products prepared in Examples 1-5.

[0027] Figure 2 The composition diagrams (reduction electrophoresis) of the precipitate (i.e., the obtained high-nutrient chicken) and clear liquid obtained in step S2 of Example 1, and the protein and clear liquid separated in step S4.

[0028] Figure 3 This is a comparison of reduction electrophoresis and non-reduction electrophoresis of the 7S globulin and 11S globulin obtained in Example 1.

[0029] Figure 4 The image shows the high-nutrient chicken prepared in Example 6.

[0030] Figure 5 The composition diagrams (reduction electrophoresis) of the precipitate (i.e., the obtained high-nutrient chicken) and clear liquid obtained in step S2 of Example 6, and the protein and clear liquid separated in step S4.

[0031] Figure 6 This is a comparison of reduction electrophoresis and non-reduction electrophoresis of the 7S globulin and 11S globulin obtained in Example 6.

[0032] Figure 7 The image shows the high-nutrient chicken prepared in Comparative Example 1.

[0033] Figure 8 The image shows the high-nutrient chicken prepared in Example 7.

[0034] Figure 9 The image shows the product prepared in Comparative Examples 3-7.

[0035] Figure 10 The images show the composition of the supernatant from Example 1 and Comparative Example 5 (reduction electrophoresis).

[0036] Figure 11 The protein composition diagram of the precipitates obtained in Comparative Examples 3-7 (reduction electrophoresis).

[0037] Figure 12 The image shows the vegetarian chicken prepared in Comparative Example 11. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0039] It should also be noted that, in order to avoid obscuring the present invention with unnecessary details, only the structures and / or processing steps closely related to the present invention are shown in the accompanying drawings, while other details that are not closely related to the present invention are omitted.

[0040] Additionally, it should be noted that the terms “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0041] This invention provides a method for preparing a novel high-nutrient chicken with high utilization rate, comprising the following steps:

[0042] S1. Preparing raw soy milk

[0043] Soybeans are washed, soaked, ground, and filtered to obtain raw soybean milk.

[0044] Specifically, select plump soybeans, wash them thoroughly, and soak them in water at a ratio of 2:(0.5-1.5), preferably 2:1, at 4-25℃ for 10-18 hours. This low-temperature soaking process helps prevent the loss of nutrients such as protein in the soybeans.

[0045] Next, wash the soaked soybeans again, and add fresh water to make a slurry using a water-to-soybean mass ratio of 9:(0.5-1.5), preferably 9:1 (here, the mass of soybeans refers to the mass of the dry soybeans before soaking). Grind the slurry using a stone mill or grinding wheel mill, and finally filter the slurry with gauze or a sieve to obtain raw soybean milk slurry.

[0046] S2. Applying grout

[0047] Add an appropriate amount of coagulant to the raw soybean milk obtained in step S1 until the raw soybean milk reaches a suitable pH value, and then centrifuge to obtain a clear liquid and a precipitate.

[0048] Specifically, a pre-set concentration of coagulant is added to the raw soybean milk obtained in step S1 until the pH value of the raw soybean milk is in the range of 5-7. After stirring evenly, it is centrifuged at a speed of 3500-4500 rpm for 10-20 minutes to obtain clear liquid and precipitate.

[0049] The coagulant is either a salt coagulant or an acid coagulant; the salt coagulant is magnesium chloride with a mass concentration of 0.1%-0.5%; the acid coagulant is either hydrochloric acid or white vinegar with a molar concentration of 1-3 mol / L, preferably 2 mol / L; when using an acid coagulant, the concentration of acid in the raw soybean milk should be ≥5.0 g / 100 mL.

[0050] Centrifugal separation was carried out using a sedimentation-type horizontal spiral centrifuge.

[0051] During the sedimentation process with a coagulant, the protein molecules in the raw soybean milk have charged amino acid residues (such as arginine and glutamic acid residues) on their surfaces. After adding the coagulant (electrolyte), the coagulant neutralizes the surface charge of the protein molecules, causing them to settle and aggregate. Simultaneously, when the coagulant is magnesium chloride, the divalent magnesium ions firmly link different protein molecules together, forming a bridging structure, further improving the sedimentation efficiency. Since the raw soybean milk of this invention is not heated, the protein molecular chains maintain their original structure and are evenly distributed. During the sedimentation process with the coagulant, the neatly arranged protein molecular chains are tightly cross-linked, and with the bridging effect of magnesium ions, the resulting protein precipitate is denser and contains less water. When the coagulant is an acidic coagulant, a pH adjuster needs to be added to neutralize the pH before heating the precipitate. This is mainly because acidic coagulants cannot achieve the bridging effect of magnesium ions. Adding the adjuster further promotes protein precipitate sedimentation, resulting in a denser precipitate.

[0052] Separating the clear liquid from the precipitate and heating only the precipitate saves energy and avoids heating the clear liquid, keeping the active proteins in their natural state and maximizing the protection of these active protein substances, thus providing conditions for subsequent recycling of the clear liquid.

[0053] S3. Preparation of a novel high-nutrient chicken

[0054] The precipitate obtained in step S2 is wrapped in sausage casing and heated in water at 90-110℃ for 10-20 minutes to obtain a novel high-nutrient chicken.

[0055] Whether pH adjustment is required before heat treatment of the precipitate depends on the type of coagulant added. When the coagulant is a salt coagulant, it is not necessary to adjust the pH of the precipitate. When the coagulant is an acid coagulant, the pH of the precipitate needs to be adjusted to 7.0 for the reasons stated above.

[0056] During heating, the cross-linked structure of protein molecules rearranges. Since the protein molecules were originally neatly arranged, the protein chains undergo only slight twisting, making the already tightly cross-linked skeletal structure even more tightly wound. This results in a new type of high-nutrient chicken with a perfect balance of tenderness and firmness, without the need for further wrapping and pressing as in traditional processes. Simultaneously, the rearrangement of the cross-linked structure creates a more uniform porous structure, further improving elasticity and firmness.

[0057] The traditional process of first heating (boiling) and then adding a coagulant results in a loosely distributed protein in raw soy milk. During heating, the protein molecules deform to varying degrees, leading to irregular arrangement and affecting their cross-linking structure. After adding the coagulant, the protein molecules, having already undergone deformation, cannot tightly intertwine during sedimentation, resulting in larger gaps between the molecules and a higher water content in the precipitate, making the resulting sediment looser. Therefore, to obtain vegetarian chicken, further pressing and pressure processing is required.

[0058] S4. Enrichment of bioactive proteins

[0059] The clear solution obtained in step S2 was subjected to pH adjustment, centrifugation, and membrane treatment to enrich active proteins.

[0060] Specifically, the supernatant obtained in step S2 is adjusted to pH 4.5 and centrifuged at 3500-4500 rpm for 10-20 min to obtain 7S globulin (soybean β-congrumin) and supernatant II. Supernatant II is then adjusted to pH 7.0 and centrifuged at 3500-4500 rpm for 10-20 min to obtain phytic acid and supernatant III. Supernatant III is then concentrated using an ultrafiltration membrane to obtain the active protein.

[0061] In this process, various substances in the clear liquid are recycled and reused, realizing the recovery of the whole protein, which greatly increases the economic added value of soybean deep processing and is of great significance for the upgrading of soybean processing; at the same time, zero discharge of yellow slurry is achieved, avoiding environmental pollution caused by directly discarding the clear liquid.

[0062] This invention provides a novel high-nutrient chicken with high utilization rate, which is prepared using the above-described method for preparing a novel high-nutrient chicken with high utilization rate.

[0063] The present invention will now be described in detail through several embodiments.

[0064] Example 1

[0065] A method for preparing a novel high-nutrient chicken with high utilization rate includes the following steps:

[0066] S1. Preparing raw soy milk

[0067] Select 100g of plump soybeans, wash them thoroughly, and soak them in a refrigerator at 4℃ for 18 hours with water at a ratio of 2:1 (by weight). Then wash the soaked soybeans again, add fresh water to make a total weight of 1000g, grind them into a paste using a stone mill, and finally filter the paste through cheesecloth to obtain raw soybean milk.

[0068] S2. Applying grout

[0069] Add 0.2% magnesium chloride to the raw soybean milk obtained in step S1 to make the pH of the raw soybean milk slurry 5.78. After stirring evenly, centrifuge at 4000 rpm for 15 min to obtain clear liquid and precipitate.

[0070] Centrifugal separation was carried out using a sedimentation-type horizontal spiral centrifuge.

[0071] S3. Preparation of a novel high-nutrient chicken

[0072] The precipitate obtained in step S2 was encapsulated in sausage casing and heated in boiling water at 100°C for 10 minutes to obtain the following result: Figure 1 The novel high-nutrient chicken shown ( Figure 1 The top and bottom images are of the same vegetarian chicken product from different angles.

[0073] S4. Enrichment of bioactive proteins

[0074] The supernatant obtained in step S2 was adjusted to pH 4.5 and centrifuged at 4000 rpm for 15 min to obtain 7S globulin (soybean β-congruin) and supernatant II. Supernatant II was adjusted to pH 7.0 and centrifuged at 4000 rpm for 15 min to obtain phytic acid and supernatant III. Supernatant III was concentrated using an ultrafiltration membrane to obtain active proteins, which included lipoxygenase, β-amylase, and protease inhibitors.

[0075] To illustrate the composition of the precipitate (i.e., the resulting high-nutrient chicken) and supernatant obtained in step S2 of Example 1, as well as the protein and supernatant separated in step S4, analysis was performed using tricine-SDS-PAGE. The results are as follows: Figure 2 As shown in the diagram. M represents the protein standard (used to qualitatively identify protein bands on the electrophoresis gel based on their molecular weight). After adding 0.2% MgCl2, the supernatant obtained by centrifugation (lane 1) did not contain soybean 11S globulin, but mainly contained LOX (lipoxygenase), 7S globulin (α', α, and β represent the three subunits of 7S globulin), β-amylase, KTI, and BBI, indicating that 11S globulin had entered the precipitate (i.e., the precipitate obtained by centrifugation). The protein composition of the precipitate is shown in lane 4. As can be seen from lane 4, the precipitate mainly consists of 11S globulin (A and B represent the acidic and basic peptide chains of 11S globulin, respectively) and some 7S globulin (α', α, and β represent the three subunits of 7S globulin).

[0076] After adjusting the pH of the supernatant to 4.5 and centrifuging, the protein composition of the precipitate is shown in lane 5. Lane 5 indicates that the precipitate is mainly 7S globulin (α', α, and β represent the three subunits of 7S globulin, respectively). The protein composition of supernatant II is shown in lane 2. Lane 2 shows that, apart from 7S globulin, the protein bands are similar to those in lane 1, further illustrating the composition of the supernatant obtained after centrifugation (lane 1). 7S globulin has attracted much attention due to its unique functional properties. Related studies have confirmed that 7S globulin can regulate blood lipids and prevent obesity, non-alcoholic fatty liver disease, and diabetes. The processed 7S enrichment can be further processed into health foods mainly composed of 7S globulin.

[0077] After adjusting the pH of the clarified solution II to 7.0 and centrifuging, phytic acid precipitated, and the protein composition of the resulting clarified solution III is shown in lane 3. As can be seen from lane 3, the protein composition of clarified solution III is similar to that of clarified solution II (lane 2), mainly including active proteins such as LOX, β-amylase, KTI, and BBI. Clarified solution III is clear and transparent; ultrafiltration membrane treatment can enrich and concentrate the active proteins within it. LOX has wide applications, including whitening flour, improving gluten strength, and also as a food additive and plasticizer. β-amylase acts on the α-1,4 glycosidic bonds of starch and is mainly used in the food industry to hydrolyze starch to produce maltose during beer production; when added to flour products, it can prevent staling. KTI stands for Kunitztrypsinin inhibitor, and BBI stands for Bowman-Birkin inhibitor. Both are trypsin inhibitors. Due to their inhibition of trypsin activity, they are detrimental to protein digestion and absorption and are considered an anti-nutritional factor in soybeans. However, low concentrations of trypsin inhibitors are broad-spectrum anti-carcinogenic factors that can prevent the occurrence of various cancers such as colon cancer, liver cancer, and lung cancer. They also have the effect of lowering cholesterol levels and controlling the development of some inflammatory processes such as glomerulonephritis. In addition, in the food industry, they can be used in the processing of surimi products to inhibit the hydrolysis of fish protein by endogenous proteases in fish meat, thereby maintaining the texture of surimi products.

[0078] The ultrafiltration membrane filtrate obtained by treating the clear liquid III through an ultrafiltration membrane can recover soluble sugars and other components through concentration technologies such as triple-effect evaporation, thereby achieving zero discharge of yellow slurry water and thus realizing the efficient utilization of soybean components.

[0079] To further confirm the presence of 7S and 11S globulins (the precipitate obtained in step S2), both reducing and non-reducing electrophoresis were used for detection. The results are as follows: Figure 3 As shown. Lanes 1 and 2 are the reduction electrophoretic protein bands of the precipitate obtained in step S2 (i.e., the high-nutrient chicken) and the precipitate (mainly 7S globulin) separated when the pH of the supernatant was adjusted to 4.5 in step S4, respectively. Figure 3Lane 1 is Figure 2 Lane 4; Figure 3 Lane 2 is Figure 2 Lane 5), lanes A and B in lane 1 represent the acidic and basic peptide chains of 11S globulin, respectively; α', α, and β in lanes 1 and 2 represent the three subunits of 7S globulin, respectively; lanes 3 and 4 are the non-reducing electrophoretic protein bands corresponding to lanes 1 and 2, respectively, further indicating that the high-nutrient chicken is rich in 11S globulin. After adjusting the pH of the supernatant to 4.5 and centrifuging, the precipitate obtained mainly contains 7S globulin.

[0080] Examples 2-5

[0081] A method for preparing a novel high-nutrient chicken with high utilization rate differs from Example 1 in that the mass concentration of magnesium chloride and the pH of the raw soybean milk slurry (hereinafter referred to as slurry pH) after adding magnesium chloride are different in step S2. The other steps are roughly the same as in Example 1 and will not be repeated here.

[0082] The component content of the novel high-nutrient chicken with high utilization rate prepared in Examples 1-5 was determined, and the results are shown in Table 1:

[0083] Precipitation refers to the mass of the precipitate obtained in step S2; solids refer to the mass of the solids in the precipitate; and solids content refers to the percentage of solids in the precipitate.

[0084] Table 1. Ingredients of the high-nutrient chicken prepared in Examples 1-5

[0085]

[0086]

[0087] Table 1 shows that within a certain range, as the concentration of MgCl2 increases, the mass of the precipitate decreases, but the content of solids in the precipitate gradually increases. The mass of solids in the precipitate first increases and then tends to stabilize. This may be because the bridging structure between the coagulant and protein molecules changes with the concentration of the coagulant, thus affecting the sedimentation of proteins and consequently the content of the precipitate and solids. When 0.1% MgCl2 is used as the coagulant, although the mass of the precipitate is 127.2 g, the solids content in the precipitate is only 25.03%. The mass of solids, protein content, and lipid content are all low, indicating that the water content in the precipitate is relatively high. This may be because the bridging effect of low-concentration MgCl2 on protein molecules is weak, resulting in loosely intertwined molecular chains in the precipitate, which affects the protein sedimentation process.

[0088] In addition, by Figure 1As can be seen, the vegetarian chicken obtained in Example 1 has a milky yellow appearance and contains some pores, resulting in good overall density. It has moderate elasticity when squeezed and a rich bean flavor. The presence of small pores in the vegetarian chicken allows for easier absorption of seasonings and other ingredients during subsequent product processing, further improving the taste. With increasing MgCl2 concentration, the vegetarian chicken gradually darkens in color (with little overall color change), gradually increases in hardness, gradually decreases in elasticity, increases in pores, and shows no significant difference in bean flavor. When the MgCl2 concentration is too high (above 0.3%), it is detrimental to the taste of bean products.

[0089] Example 6

[0090] A method for preparing a novel, highly nutrient-rich chicken with high utilization rate differs from Example 1 in that the coagulant used in step S2 is white vinegar, and the precipitate is adjusted to pH 7.0 with sodium hydroxide before heat treatment in step S3. The other steps are largely the same as in Example 1 and will not be repeated here. The final product is as follows: Figure 4 The vegetarian chicken product shown is made from Figure 4 It can be seen that the obtained vegetarian chicken product has a light yellow appearance, a relatively smooth surface after being cut open, and a good density. It has a chewy texture when squeezed and a rich bean flavor (slightly weaker than in Example 1). The vegetarian chicken also has some pores, which makes it easier for seasonings to penetrate during subsequent product processing, further improving the taste.

[0091] To illustrate the composition of the precipitate (i.e., the resulting high-nutrient chicken) and supernatant obtained in step S2 of Example 6, as well as the protein and supernatant separated in step S4, analysis was performed using tricine-SDS-PAGE. The results are as follows: Figure 5 As shown in the diagram. After adding the coagulant white vinegar, the clear liquid obtained by centrifugation (lane 1) does not contain soybean 11S globulin, but mainly contains LOX (lipoxygenase), 7S globulin, β-amylase, KTI, and BBI proteins. The protein composition of the resulting precipitate is shown in lane 4, mainly consisting of 11S globulin and some 7S globulin.

[0092] After adjusting the pH of the supernatant to 4.5 and centrifuging, the protein composition of the resulting precipitate is shown in lane 5, mainly consisting of 7S globulin. The protein composition of supernatant II is shown in lane 2; apart from 7S globulin, the protein bands are similar to those in lane 1. After adjusting the pH of supernatant II to 7.0 and centrifuging, phytic acid precipitated, and the protein composition of supernatant III is shown in lane 3, mainly including active proteins such as LOX, β-amylase, KTI, and BBI. This is consistent with the results of Example 1.

[0093] To further confirm the presence of 7S and 11S globulins (the precipitate obtained in step S2) in Example 6, both reducing and non-reducing electrophoresis were used for detection, and the results are as follows: Figure 6 As shown. Lanes 1 and 2 are the reduction electrophoretic protein bands of the precipitate obtained in step S2 (i.e., the high-nutrient chicken) and the precipitate separated in step S4 (mainly 7S globulin), respectively. Figure 6 Lane 1 is Figure 5 Lane 4; Figure 6 Lane 2 is Figure 5 Lane 5), lanes 3 and 4 are the non-reducing electrophoretic protein bands corresponding to lanes 1 and 2, respectively, which further illustrates that the high-nutrient chicken is rich in 11S globulin. After adjusting the pH of the supernatant to 4.5 and centrifuging, the precipitate obtained mainly contains 7S globulin.

[0094] Comparative Example 1

[0095] A method for preparing a novel, highly nutritious, and efficiently utilized vegetarian chicken differs from Example 6 in that the pH is not adjusted before the heat treatment in step S3. Otherwise, the method is largely the same as Example 6 and will not be repeated here. The resulting vegetarian chicken is as follows: Figure 7 As shown. By Figure 7 It can be seen that if the pH is not adjusted before the heat treatment in step S3, the resulting vegetarian chicken product is pale yellow in color, and irregular holes appear on the surface after cutting. This indicates that without the addition of a pH adjuster, the sedimentation of protein molecules will be severely affected, thus affecting the appearance of the vegetarian chicken product. At the same time, the resulting vegetarian chicken product is relatively hard to the touch and has poor elasticity; it has a slightly sour taste (this sourness is a pleasant white acetic acid taste).

[0096] Example 7

[0097] A method for preparing a novel, highly nutritious, and efficient vegetarian chicken differs from Example 1 in that the coagulant used in step S2 is hydrochloric acid, and the precipitate is adjusted to pH 7.0 with sodium hydroxide before heat treatment in step S3. The other steps are largely the same as in Example 1 and will not be repeated here. The resulting vegetarian chicken is as follows: Figure 8 As shown. By Figure 8 It can be seen that the obtained vegetarian chicken product has a milky yellow appearance, a relatively smooth surface after being cut open, good density, a bouncy texture when squeezed, and a light bean flavor that becomes stronger the more you chew it; compared with vegetarian chicken with added white vinegar coagulant, the sour taste is stronger.

[0098] Comparative Example 2

[0099] A method for preparing a novel, highly nutritious, and efficiently utilized vegetarian chicken differs from Example 7 in that the pH is not adjusted before the heat treatment in step S3. Otherwise, the method is largely the same as Example 7 and will not be repeated here. The product prepared in Comparative Example 2 had a loose texture and failed to form a vegetarian chicken gel.

[0100] The component content of the novel high-utilization, high-nutrient chickens prepared in Examples 6-7 and Comparative Examples 1-2 was determined, and the results are shown in Table 2:

[0101] Precipitation refers to the mass of the precipitate obtained in step S2; solids refer to the mass of the solids in the precipitate; and solids content refers to the percentage of solids in the precipitate.

[0102] Table 2. Components of the high-nutrient chickens prepared in Examples 6-7 and Comparative Examples 1-2

[0103]

[0104] As shown in Table 2, when white vinegar or hydrochloric acid is used as a coagulant (Examples 6 and 7), the protein and lipid content of the resulting vegetarian chicken decreases, but the overall nutritional value remains high.

[0105] Example 8

[0106] A method for preparing a novel high-nutrient chicken with high utilization rate differs from Example 1 in that, in step S1, soybeans are soaked in water at room temperature for 10 hours; the rest is largely the same as in Example 1 and will not be repeated here.

[0107] The resulting high-nutrient chicken yielded 106.4g of precipitate from 100g of soybeans. The precipitate contained a high solids content of 35.48%, a protein content of 17.96%, and a lipid content of 13.22%, indicating high nutritional value.

[0108] Comparative Examples 3-7

[0109] A method for preparing a novel high-nutrient chicken with high utilization rate differs from Example 1 in that the type and concentration of the coagulant in step S2 are different, while the rest is roughly the same as in Example 1, and will not be repeated here.

[0110] The component content of the novel high-nutrient chicken with high utilization rate prepared in Comparative Examples 3-7 was determined, and the results are shown in Table 3:

[0111] Precipitation refers to the mass of the precipitate obtained in step S2; solids refer to the mass of the solids in the precipitate; and solids content refers to the percentage of solids in the precipitate.

[0112] Table 3. Composition of the high-nutrient chickens prepared in Comparative Examples 3-7

[0113] Example Calcium chloride slurry pH Precipitate (g) Comparative Example 3 0.1％ 5.75 167.7 Comparative Example 4 0.2％ 5.63 138.7 Comparative Example 5 0.3％ 5.46 128.6 Comparative Example 6 0.4％ 5.37 128.6 Comparative Example 7 0.5％ 5.32 125.1

[0114] The product obtained by heating the precipitate obtained in Comparative Examples 3-7 is as follows: Figure 9As shown, the product's appearance is not smooth enough, its texture is relatively loose, and its surface is rough and has a noticeable granular feel after being cut open. This is significantly different from the appearance of the vegetarian chicken product prepared in Example 1.

[0115] Of the five clear liquids obtained in step S2 of Comparative Examples 3-7, the clear liquid obtained after centrifugation in Comparative Example 5 was the clearest and most transparent. To explain why the precipitate obtained from CaCl2 did not form a vegetarian chicken product, Tricine-SDS-PAGE was used to analyze the sample from Example 1 (…). Figure 10 Lane 2; Figure 10 Middle lane 2 is Figure 2 A comparative analysis was conducted on the supernatant from lane 1 (slight variations in protein concentration caused slight differences in color intensity among the substances, but this had no impact on the results) and Comparative Example 5 (lane 3). Lane 1 contained raw soybean milk. The results showed that the supernatant from Comparative Example 5 did not contain either 11S or 7S globulin, indicating that the precipitate in Comparative Example 5 contained not only 11S globulin but also all of the 7S globulin. In contrast, the supernatant from Example 1 retained some 7S globulin, and some 7S globulin entered the precipitate. Related research has clearly shown that 11S plays a crucial role in the formation of vegetarian chicken gel, while 7S is detrimental to its texture. Therefore, the high proportion of 7S in the precipitate is a significant reason why vegetarian chicken did not form after using CaCl2, indicating that CaCl2 has poor selectivity for protein precipitation.

[0116] To further confirm the presence of 7S and 11S globulins in the precipitates of Comparative Examples 3-7, analysis was performed using triacrylamide gel electrophoresis (Tricine-SDS-PAGE). The results are as follows: Figure 11 As shown, lanes 1-5 correspond to the protein composition of the precipitate obtained after centrifugation in step S2 of proportions 3-7, respectively. The main components of lanes 1-5 are 7S globulin and 11S globulin, further proving the above statement.

[0117] Comparative Examples 8-10

[0118] A method for preparing a novel high-nutrient chicken with high utilization rate differs from Example 6 in that the type of coagulant used in step S2 is different. The coagulants added are citric acid, malic acid, and lactic acid, respectively. The other steps are roughly the same as in Example 6 and will not be repeated here.

[0119] The results showed that the supernatant and precipitate could not be well separated after centrifugation of slurries containing citric acid or malic acid; however, the supernatant and precipitate could be basically separated after centrifugation of slurries containing lactic acid. Heating the precipitate for 25-30 minutes, with or without pH adjustment, failed to form a vegetarian chicken product. This indicates that only coagulants with specific structures can selectively precipitate proteins, thereby obtaining a vegetarian chicken product.

[0120] Comparative Example 11

[0121] A traditional method for preparing vegetarian chicken includes the following steps:

[0122] S1. Preparing raw soy milk

[0123] Select 100g of plump soybeans, wash them thoroughly, and soak them in a refrigerator at 4℃ for 18 hours with water at a ratio of 2:1 (by weight). Then wash the soaked soybeans again, add fresh water to make a total weight of 1000g, grind them into a paste using a stone mill, and finally filter the paste through cheesecloth to obtain raw soybean milk.

[0124] S2. Heating

[0125] The raw soy milk obtained in step S1 is heated in boiling water at 100°C for 10 minutes to obtain cooked soy milk.

[0126] S3. Applying grout

[0127] Add magnesium chloride with a mass concentration of 0.2% to the cooked soy milk obtained in step S2 to make the pH of the soy milk 5.78.

[0128] S4. Preparation of vegetarian chicken

[0129] The specific steps are as follows: pour the prepared soy milk into the soy milk tank of the tofu skin forming machine, turn on the tofu skin forming machine, and then put it into the tofu skin pressing machine for folding and pressing. After pressing, peel off the cloth, spread it out to dry, and finally collect and sort the skin.

[0130] Soak crumbled tofu skin in alkaline water for 15-20 minutes. After soaking, press the tofu skin into a shape, wrap the shaped vegetarian chicken in a vegetarian chicken cloth, tie it up, and steam it to obtain the desired result. Figure 12 The vegetarian chicken shown. (From) Figure 12 It can be seen that the surface of the vegetarian chicken prepared by the traditional process is not smooth, and the density is very high after cutting. The elasticity is slightly lower than that of the vegetarian chicken prepared in Example 1. This may be because the traditional vegetarian chicken preparation process requires extrusion molding, wrapping and binding, and the overly dense structure affects its elasticity. In addition, the vegetarian chicken prepared in Comparative Example 11 has very few pores, and it is more difficult for seasonings to penetrate when it is processed into subsequent products.

[0131] Table 4. Composition of the high-nutrient chicken prepared in Example 1 and Comparative Example 11

[0132] Example Solid content (%) Protein content (%) Lipid content (%) Example 1 38.19 18.00 12.63 Comparative Example 11 35.08 18.92 8.37

[0133] As shown in Table 4, compared with traditional vegetarian chicken, the new type of vegetarian chicken also has a higher solids content and protein content, and contains more lipids.

[0134] Although the vegetarian chicken obtained by this invention differs slightly in appearance from Comparative Example 11, it has extremely high nutritional value, tastes milder and more like bean, without any alkaline flavor, and has a better texture; therefore, it is called a novel vegetarian chicken. Furthermore, the preparation method of this invention is significantly more convenient.

[0135] In summary, this invention provides a novel, highly efficient, and nutritious method for preparing vegetarian chicken. It overcomes the limitations of existing technologies that involve heating the soybean milk before coagulating it to produce tofu skin, which is then used to prepare vegetarian chicken after being treated with edible alkali. This method directly coagulates raw soybean milk, and the precipitate is heated to obtain the vegetarian chicken. This not only simplifies the process but also yields vegetarian chicken with high nutritional value. Heating only the precipitate saves energy and avoids heating the clarified liquid, maximizing the protection of active substances in the clarified liquid. Furthermore, it allows for the separate recovery and reuse of various substances in the clarified liquid, achieving the recovery of all proteins and significantly increasing the economic added value of soybean deep processing. Simultaneously, it achieves zero discharge of the yellow liquid, avoiding environmental pollution caused by direct disposal of the clarified liquid. This invention does not use organic solvents or enzymes, has low equipment requirements, and enables the comprehensive high-value utilization of soybean lipids and all protein components.

[0136] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing a high-utilization, high-nutrient chicken, characterized in that, Includes the following steps: S1. Soybeans are washed, soaked, ground, and filtered in sequence to obtain raw soybean milk slurry; S2. Add a coagulant to the raw soybean milk obtained in step S1 until the raw soybean milk reaches the preset pH value, and then centrifuge to separate the clear liquid and precipitate. S3. The precipitate obtained in step S2 is subjected to heat treatment to obtain high-nutrient chicken; S4. The clear solution obtained in step S2 is subjected to pH adjustment, centrifugation, and membrane treatment to enrich active proteins; In step S1, the soybeans are soaked at 4-25℃ for 10-18 hours with a water-to-soybean mass ratio of 2:(0.5-1.5); fresh water is added and ground into a slurry with a water-to-soybean mass ratio of 9:(0.5-1.5). In step S2, the coagulant is one of magnesium chloride with a mass concentration of 0.2%-0.3%, hydrochloric acid with a molar concentration of 1-3 mol / L, or white vinegar with a molar concentration of 1-3 mol / L. Step S2 specifically involves adding a pre-set concentration of coagulant to the raw soybean milk obtained in step S1 until the pH value of the raw soybean milk is in the range of 5-7. After stirring evenly, centrifuge at a speed of 3500-4500 rpm for 10-20 minutes to obtain a clear liquid and a precipitate. The heat treatment in step S3 is to heat at 90-110°C for 10-20 minutes; whether pH adjustment is performed before heat treatment of the precipitate depends on the type of coagulant added. When the coagulant is magnesium chloride, there is no need to adjust the pH of the precipitate; When the coagulant is hydrochloric acid or white vinegar, the pH of the precipitate needs to be adjusted to 7.

2. The method for preparing high-utilization, high-nutrient chicken according to claim 1, characterized in that, Step S4 specifically involves: adjusting the pH of the clear solution obtained in step S2 to 4.5, centrifuging at 3500-4500 rpm for 10-20 min to obtain 7S globulin and clear solution II; adjusting the pH of clear solution II to 7.0, centrifuging at 3500-4500 rpm for 10-20 min to obtain phytic acid and clear solution III; and treating clear solution III with an ultrafiltration membrane to concentrate it and obtain the active protein.

3. The method for preparing high-utilization, high-nutrient chicken according to claim 1, characterized in that, The specific steps of step S1 are as follows: Select plump soybeans, clean the soybeans, soak them in water at low temperature for a preset time; then clean the soaked soybeans again, add fresh water to grind the soybeans in a preset ratio, filter and obtain raw soybean milk slurry.

4. The method for preparing high-utilization, high-nutrient chicken according to claim 1, characterized in that, The centrifugal separation in steps S2 and S4 is carried out using a sedimentation horizontal spiral centrifuge.

5. The method for preparing high-utilization, high-nutrient chicken according to claim 1, characterized in that, In step S1, the grinding is carried out using either a stone mill or a grinding wheel mill; the filtration is carried out using gauze or a sieve.

6. A high-utilization, high-nutrient chicken, characterized in that, It is prepared using the method for preparing high-utilization, high-nutrient chicken as described in any one of claims 1 to 5.

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