Preparation process of hypsizygus marmoreus plant protein meat based on high-humidity extrusion technology

Abstract

The application discloses a preparation process of Hypsizygus marmoreus vegetable protein meat based on high-humidity extrusion technology, and the process is characterized in that: a composite tissue protein is prepared by mixing and extruding soybean protein isolate, pea protein, gluten powder, Hypsizygus marmoreus residue and Hypsizygus marmoreus stem fiber by using high-humidity extrusion technology; after marinating, the composite tissue protein is mixed, stirred with a Hypsizygus marmoreus stem fiber composite gel, and processed by adding Hypsizygus marmoreus microcapsule decoction, etc., to develop a new composite flavor vegetable meat product; the Hypsizygus marmoreus stem fiber is mixed with egg white liquid to prepare a composite gel, which can provide a meat-like taste and texture effect in the preparation of plant-based protein meat; the internal structure of the prepared vegetable meat is basically similar to beef; the microcapsule can well retain the flavor of Hypsizygus marmoreus; and the high-value utilization of the waste Hypsizygus marmoreus stem is realized, so that the benefits are maximized; and the application can provide a new idea for the industrial production of Hypsizygus marmoreus stem and improve the economic benefits of enterprises.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a preparation process of Hypsizygus marmoreus plant protein meat based on high-moisture extrusion technology. BACKGROUND

[0002] Protein is an essential nutrient element for human normal physiological activities. From ancient times to the present, the main source of protein intake for humans is to consume animal protein. However, with the rapid growth of global population and the year-by-year increase in consumption level, animal protein resources are gradually in short supply. The increase in demand for animal protein has led to increased environmental pressure, increased supply pressure, veterinary drug residues, antibiotic resistance and other problems, which have attracted people's attention. Studies have shown that excessive consumption of animal protein can also have a negative impact on human health, increasing the risk of obesity, cardiovascular disease and colon cancer. Therefore, it is urgent to find new high-quality protein resources. Research has found that plant protein meat not only meets people's daily nutritional needs for protein, but also effectively avoids environmental pollution and the impact of animal diseases on animal protein supply, achieving safe, stable and efficient production and effectively solving the "pain point" problem that has plagued people. In the production of plant protein meat, plant protein raw materials can be divided into single plant protein (containing one kind of plant protein) and mixed plant protein (containing two or more kinds of plant protein). Due to certain defects in texture, nutrition (lack of amino acid types), health (allergens) and cost of products produced by single plant protein, the production and processing of mixed plant protein has become the mainstream.

[0003] Plant protein meat mainly has processing methods such as electrospinning technology, 3D printing technology, shearing technology and extrusion technology. Electrospinning can only be used for specific proteins suitable for electrospinning processing, and the cost is too high. Alkaline treatment of proteins can also have adverse effects (such as toxic substances). The fiber structure of 3D printing plant meat is still different from that of real meat products, as the product formation process mainly relies on the directional combination of extrudates on the receiving plate. The processing capacity of the shearing technology equipment has reached 7L, but it still cannot meet the requirements of industrial production capacity. The high-moisture extrusion technology produces products with high water content, which do not need to be rehydrated, and the processing form is simple. The product is elastic and has excellent taste.

[0004] The mushroom stem of Hypsizygus marmoreus is a byproduct in the production and processing of Hypsizygus marmoreus, which is the part of 1-3 cm at the base of the stem, and there is no significant difference in the antioxidant activity between the mushroom stem and other parts of Hypsizygus marmoreus, and a large amount of mushroom stem will be produced in the industrial production of Hypsizygus marmoreus, accounting for about 16% of the weight of the mushroom, and the mushroom stem contains a large amount of crude fiber (43.5%), which seriously affects the taste, and at present, the mushroom stem of Hypsizygus marmoreus is mostly purchased at a low price by the breeding farm or used as field fertilizer, and the overall utilization rate is low, which causes great waste of resources, therefore, through the high-humidity extrusion technology combined with the utilization of the mushroom stem of Hypsizygus marmoreus, the industrialized production of the plant protein meat of Hypsizygus marmoreus has a good development prospect. SUMMARY

[0005] In view of the above problems, the purpose of the present application is to provide a preparation process of plant protein meat of Hypsizygus marmoreus based on high-humidity extrusion technology.

[0006] The technical content of the present application is as follows:

[0007] The present application provides a preparation process of plant protein meat of Hypsizygus marmoreus based on high-humidity extrusion technology, which comprises the following steps:

[0008] Step 1: preparing the compound tissue protein of the mushroom stem of Hypsizygus marmoreus;

[0009] The preparation method of the compound tissue protein of the mushroom stem of Hypsizygus marmoreus is that the mushroom stem residue, the mushroom stem fiber of Hypsizygus marmoreus, soybean protein isolate, pea protein and gluten powder are mixed in a mass ratio of 30-50%:5%:15-35%:10%:20%, and then prepared by high-humidity extrusion process.

[0010] The compound tissue protein of the mushroom stem of Hypsizygus marmoreus is composed of the mushroom stem residue, the mushroom stem fiber of Hypsizygus marmoreus, soybean protein isolate, pea protein and gluten powder in a mass ratio of 40%:5%:25%:10%:20%.

[0011] The temperature of the extrusion process is 110-150 DEG C, the screw rotation speed is 140-220 r / min, and the water content of the material is 65%-75%.

[0012] Step 2: brining the compound tissue protein of the mushroom stem of Hypsizygus marmoreus in brine for 7-8 min, then taking out, adding the compound gel of the mushroom stem fiber of Hypsizygus marmoreus, the microcapsule of Hypsizygus marmoreus, and seasoning with capsorubin, stirring uniformly, fixing the shape, frying and baking to obtain the compound protein simulated meat of Hypsizygus marmoreus, and then vacuum packaging;

[0013] The mass ratio of the compound tissue protein of the mushroom stem of Hypsizygus marmoreus, the compound gel of the mushroom stem fiber of Hypsizygus marmoreus and the microcapsule of Hypsizygus marmoreus is 90-110:5-15:5-15.

[0014] The preparation method of the Hypsizygus marmoreus stem fiber composite gel is as follows: Hypsizygus marmoreus stem fiber powder is dissolved in deionized water at a mass fraction of 1-4%, and other raw materials are added based on the mass of deionized water, heated in a water bath, and then cooled at room temperature to obtain the Hypsizygus marmoreus egg white composite gel.

[0015] The other raw materials include 5-15% egg white powder, 0.1-0.4% high-acyl gellan gum, and 0.1-0.8% TG enzyme.

[0016] The preferred addition amount of the other raw materials is 10% egg white powder, 0.3% high-acyl gellan gum, and 0.2% TG enzyme, and the preferred addition amount of the Hypsizygus marmoreus stem fiber is 3%.

[0017] The preparation method of the Hypsizygus marmoreus stem fiber is as follows: Hypsizygus marmoreus stems without mold and rot are selected, cleaned, dried, crushed, sieved, dissolved in deionized water, pH adjusted, and then subjected to constant-temperature stirring and enzymatic hydrolysis with cellulase, enzyme inactivation, centrifugation, vacuum concentration of the supernatant, alcohol precipitation with anhydrous ethanol, centrifugal collection of the precipitate, pre-freezing at a temperature of-70--80℃, and drying of the precipitate to obtain the stem fiber.

[0018] The Hypsizygus marmoreus stem is rich in polysaccharide fiber, and the fiber content in the Hypsizygus marmoreus stem accounts for 43.5%. The enzymatic hydrolysis and alcohol precipitation process can effectively extract the fiber.

[0019] The Hypsizygus marmoreus stem fiber composite gel provides a meat-like taste and texture for plant-based protein meat. The high-acyl gellan gum gives the composite gel complete texture properties. The gel formed by the mixture of the heat-denatured Hypsizygus marmoreus stem fiber, egg white protein, and gellan gum has strong gel quality. The TG enzyme causes covalent cross-linking between proteins (or polypeptides), which significantly improves the gelation and structure of the proteins and enhances the quality of the composite gel.

[0020] The preparation of the Hypsizygus marmoreus microcapsule is as follows: fresh Hypsizygus marmoreus is slurried with water to obtain Hypsizygus marmoreus slurry, emulsifiers and stabilizers are added, and heating and stirring are performed until complete dissolution to obtain a preparation liquid, octenyl succinic acid starch is dissolved in the preparation liquid, and homogenization is performed with water to obtain a sample liquid, and the sample liquid is spray dried to obtain the Hypsizygus marmoreus microcapsule.

[0021] The Hypsizygus marmoreus microcapsule is emulsified and spray dried to be microencapsulated, which plays a slow-release role and can well preserve the flavor of Hypsizygus marmoreus.

[0022] Beneficial effects: the application provides a preparation process of Hypsizygus marmoreus vegetable protein meat based on high-moisture extrusion technology, utilizes high-moisture extrusion technology, and uses Hypsizygus marmoreus residue, Hypsizygus marmoreus stem fiber, soybean protein isolate, pea protein and gluten as raw materials to prepare composite tissue protein, and the texture and organization degree of the Hypsizygus marmoreus stem composite tissue protein are detected, the process parameters for preparing the composite tissue protein are optimized, so that the obtained simulated vegetable meat has stable structure, and the hardness and organization degree reach the best, the best raw material ratio of the composite tissue protein is determined, and the composite vegetable meat is prepared after being mixed with the Hypsizygus marmoreus stem fiber composite gel and the Hypsizygus marmoreus microcapsule, the former makes the texture of the tissue protein of the vegetable meat soft and the cohesiveness stronger, and provides a meat-like taste and texture effect in the preparation of the plant-based protein meat; and the latter provides good flavor of Hypsizygus marmoreus for the vegetable meat.

[0023] The novel composite flavor vegetable meat product prepared in the application has more superior hardness, chewiness and organization degree than the commercially available vegetable meat pie, and can bring better sensory experience and rich Hypsizygus marmoreus seafood flavor, wherein rich flavor substances such as aldehydes, ketones, alkenes and esters bring various flavors, the research and development of the highly simulated plant protein vegetable meat product rich in nutrients realizes high-value utilization of the Hypsizygus marmoreus waste, maximizes the benefits, provides a new idea for industrial production of Hypsizygus marmoreus stems, and can improve the economic benefits of enterprises. BRIEF DESCRIPTION OF DRAWINGS

[0024] Figure 1 Influence of extrusion temperature on product texture;

[0025] Figure 2 Influence of extrusion temperature on product shear force and organization degree;

[0026] Figure 3 Influence of material moisture content on product texture;

[0027] Figure 4 Influence of material moisture content on product shear force and organization degree;

[0028] Figure 5 Influence of screw speed on product texture;

[0029] Figure 6 Influence of screw speed on product shear force and organization degree;

[0030] Figure 7 Influence of extrusion formula on product texture;

[0031] Figure 8 Influence of extrusion formula on product shear force and organization degree;

[0032] Figure 9The total ion current chromatogram of the volatile flavor components of the vegetarian meat by GC-MS. DETAILED DESCRIPTION

[0033] The application will be further described in the following detailed description with specific reference being made to the figures not withstanding the fact that the application is not limited to the embodiments set forth in the description and illustrations merely by way of example. Modifications of the application, in various shapes and forms, will occur to those skilled in the art upon the reading of the application and such modifications are to be considered within the scope of the application as defined in the appended claims.

[0034] Unless otherwise specified, all raw materials and reagents of the present application are conventional market raw materials and reagents.

[0035] Example 1

[0036] A preparation process of Hypsizygus marmoreus plant protein vegetarian meat based on high-humidity extrusion technology

[0037] Step 1: Preparation of Hypsizygus marmoreus stem complex tissue protein: Hypsizygus marmoreus stem residue, Hypsizygus marmoreus stem fiber, soybean protein isolate, pea protein and gluten powder are mixed in a mass ratio of 40%:5%:25%:10%:20%, and then prepared by extrusion process, the temperature of the extrusion process is 140℃, the screw rotation speed is 180r / min, and the moisture content of the material is 70%;

[0038] Step 2: Hypsizygus marmoreus stem complex tissue protein is brined in brine for 7 minutes, then Hypsizygus marmoreus stem fiber composite gel and Hypsizygus marmoreus microcapsule are added, and the mixture is seasoned with capsanthin, stirred uniformly, fixed in shape, and fried to obtain Hypsizygus marmoreus composite protein simulated vegetarian meat, which is then vacuum packaged.

[0039] The mass ratio of the Hypsizygus marmoreus stem complex tissue protein, the Hypsizygus marmoreus stem fiber composite gel and the Hypsizygus marmoreus microcapsule is 100:10:10.

[0040] The preparation method of the Hypsizygus marmoreus stem fiber composite gel is as follows: Hypsizygus marmoreus stem fiber powder is dissolved in deionized water, 10% egg white powder, 0.3% high-acyl gellan gum and 0.3% TG enzyme are added based on deionized water, and the mixture is uniformly heated in a water bath at 100℃, and then cooled at room temperature to obtain the Hypsizygus marmoreus egg white composite gel.

[0041] The preparation method of the Hypsizygus marmoreus leg fiber is as follows: selecting Hypsizygus marmoreus leg without mildew and rot, removing wood chips and other impurities, washing with clean water, drying in an electric heat air drying oven at 40℃ for 12h, then crushing with a pulverizer and passing through a 60 mesh sieve for use, dissolving the Hypsizygus marmoreus leg powder in deionized water, adjusting pH, mixing with an appropriate amount of cellulase, constant temperature enzymolysis, constant stirring, after the enzymolysis is completed, transferring to 90℃ for 10min to inactivate the enzyme, then transferring the reaction liquid into a centrifuge at a speed of 2000r / min for 10min, taking the supernatant, vacuum concentration, alcohol precipitation with 4 times the volume of anhydrous ethanol for 4h, then transferring into a centrifuge at a speed of 4000r / min for 20min, collecting the precipitate, placing in an ultra-low temperature freezer at-80℃ for overnight pre-freezing, using a vacuum freeze dryer to dry the precipitate the next day, and the dried precipitate is the Hypsizygus marmoreus leg fiber.

[0042] The reaction liquid after the enzymolysis of the Hypsizygus marmoreus leg is centrifuged and precipitated, crushed, and passed through a 60 mesh sieve, and the Hypsizygus marmoreus leg residue powder is obtained for use.

[0043] The preparation of the Hypsizygus marmoreus microcapsule is as follows: taking fresh Hypsizygus marmoreus and wet beating in a beater to obtain Hypsizygus marmoreus pulp, adding 0.2% emulsifier (monoglyceride, sucrose ester) and stabilizer (0.1% di-potassium hydrogen phosphate, 0.05% sodium hexametaphosphate, 0.05% sodium tripolyphosphate) in the Hypsizygus marmoreus pulp, stirring at 40℃ until completely dissolved to obtain Hypsizygus marmoreus microcapsule preparation liquid, taking twice the mass of Hypsizygus marmoreus of octenyl succinate starch and dissolving in the microcapsule preparation liquid, adding deionized water to 600mL of the preparation liquid volume, homogenizing at 10000rpm for 5min, repeating 3 times, and obtaining the Hypsizygus marmoreus microcapsule sample liquid; spray drying the sample liquid at an inlet temperature of 200℃, an outlet temperature of 120℃, a feeding rate of 0.05L / min, and a pressure of 18MPa for 30min to obtain the Hypsizygus marmoreus microcapsule.

[0044] I. Preparation of Hypsizygus marmoreus leg composite tissue protein by single factor test

[0045] Taking the texture characteristics (hardness, chewiness, and organization degree) as the evaluation index, the effects of extrusion temperature (110℃, 120℃, 130℃, 140℃, 150℃), screw rotation speed (140r / min, 160r / min, 180r / min, 200r / min, 220r / min), material water content (60%, 65%, 70%, 75%, 80%), and extrusion formula (1, 2, 3, 4, 5) on the texture characteristics of the Hypsizygus marmoreus leg composite tissue protein are investigated. The extrusion formula is shown in Table 1.

[0046] Table 1 Extrusion formula

[0047]

[0048] Texture measurement: Cut the textured protein into 1.0 cm x 1.0 cm x 1.0 cm cubes and measure with a texture analyzer. The texture analyzer operating parameters: TPA mode, probe P / 36R, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, and 50% compression. Each group of samples was measured in parallel for 5 times, and the maximum and minimum values were removed, and the average value was taken. Hardness and chewiness were selected to analyze the product properties. The texture of the beef was measured after being cooked and cooled to room temperature.

[0049] Texture measurement: Cut the textured protein into 1.0 cm x 1.0 cm x 1.0 cm cubes and measure with a texture analyzer. The texture analyzer operating parameters: TPA mode, probe P / 36R, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, and 50% compression. Each group of samples was measured in parallel for 5 times, and the maximum and minimum values were removed, and the average value was taken. Hardness and chewiness were selected to analyze the product properties. The texture of the beef was measured after being cooked and cooled to room temperature. Texture measurement: Cut the textured protein into 1.0 cm x 1.0 cm x 1.0 cm cubes and measure with a texture analyzer. The texture analyzer operating parameters: TPA mode, probe P / 36R, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, and 50% compression. Each group of samples was measured in parallel for 5 times, and the maximum and minimum values were removed, and the average value was taken. Hardness and chewiness were selected to analyze the product properties. The texture of the beef was measured after being cooked and cooled to room temperature.

[0050] Data processing was performed using Excel 2019 software, SPSS 16.0 software, and Expert-Design 8.0.6 software.

[0051] Test results

[0052] (1) Test results of different extrusion temperatures

[0053] The effects of different extrusion temperatures on the texture properties, shear force, and texture of the true mushroom and oyster mushroom stem composite textured protein are shown in Figure 1 and Figure 2 As can be seen from the figure, the optimal extrusion temperature is 140℃. At this temperature, the protein in the material completely melts and denatures, the texture values are good, the pea protein and soybean protein isolate are completely textured, the fiber structure is seen when breaking by hand, there is no tendency of lumping, the hardness and chewiness are small, and the texture is appropriate.

[0054] (2) Test results of different material moisture contents

[0055] The effects of different material moisture contents on the texture properties, shear force, and texture of the true mushroom and oyster mushroom stem composite textured protein are shown in Figure 3 and Figure 4As shown in the figure, it can be seen that the moisture content of 70% is the optimum value. The raw material of this test is composite protein, which contains pea protein and soybean protein isolate. Pea protein has higher water absorption than soybean protein. The combination of the two leads to less impact of material moisture content on the degree of protein aggregation. The appropriate amount of added moisture helps the product to form a stable structure. The product structure will not be loose due to too high moisture content. The highest transverse and longitudinal shear forces are conducive to the formation of product organization.

[0056] (3) Test results of different screw speeds

[0057] The effects of different screw speeds on the texture properties, shear forces and organization degree of Agaricus blazei Murrill stem composite textured protein are shown in Figure 5 and Figure 6 As shown, the screw speed of 180 r / min is the optimum screw speed. At this screw speed, the residence time of the material in the extruder makes the protein in the material just melt and the organization degree just right, with the best hardness and chewiness.

[0058] (4) Test results of different extrusion formulas

[0059] The effects of different extrusion formulas on the texture properties, shear forces and organization degree of Agaricus blazei Murrill stem composite textured protein are shown in Figure 7 and Figure 8 As can be seen from the above, formula 3, i.e. pea protein powder content 20%, gluten powder content 10%, soybean protein isolate content 25%, Agaricus blazei Murrill stem fiber powder content 5%, and Agaricus blazei Murrill stem residue content 40%, is the optimum extrusion formula. The hardness and chewiness of the sample first decrease and then increase as the soybean protein isolate content in the formula decreases from 35% to 25%, indicating that the decrease of soybean protein isolate content in the formula leads to the decrease of hardness and chewiness, and the melting degree of protein in Agaricus blazei Murrill stem residue affects the texture properties, providing texture support for the vegetarian meat product.

[0060] II. Analysis of Agaricus blazei Murrill plant protein vegetarian meat flavor

[0061] The headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique was used to analyze the volatile flavor components.

[0062] SPME method was used to extract volatile components: 2g of plant protein vegetarian meat was weighed into a 20mL headspace bottle, sealed with a polytetrafluoroethylene septum, equilibrated at 50℃ for 20min, then the extraction fiber was quickly inserted into the GC-MS inlet for desorption for 5min, and GC-MS online analysis was performed. Before extraction, the SPME fiber was aged in the GC-MS inlet for 40min.

[0063] GC conditions: CD-WAX polar column, injection port temperature 200 °C; temperature program: initial temperature 40 °C, hold for 5 min, increase to 180 °C at 3 °C / min, hold for 8 min, carrier gas: He (99.999%), flow rate 1.0 mL / min, using splitless injection; injection volume: 1.0 μL.

[0064] MS conditions: ionization mode is electron impact ionization (EI); electron energy 70 eV; ion source temperature 250 °C, connecting rod temperature 200 °C, injection port temperature 250 °C, mass scan range 50-350 u.

[0065] Data analysis and processing: according to the mass spectrum information of each chromatographic peak in the obtained total ion chromatogram, the structure of each chromatographic peak is determined by comparing with NIST05 standard mass spectrum library and published sample flavor mass spectrum data. The ratio of the peak area of each chromatographic peak to the total peak area is the relative content of each flavor component.

[0066] The results of flavor component analysis are shown in Table 2 and Figure 9 .

[0067] Table 2 GC-MS detection results of volatile components of lean meat

[0068]

[0069]

[0070] From Table 2, 23 flavor compounds are detected in the vegetable meat, including aldehydes, alcohols, alkenes, ketones and esters. Aldehyde compounds mainly come from the oxidation, degradation of fat and amino acid reaction, and the content of aldehyde compounds in the vegetable meat is high, which contributes greatly to the overall flavor of the vegetable meat; there are 11 kinds of aldehyde compounds, which are hexanal, heptanal and nonanal, phenylacetaldehyde, trans-2-nonenal, decanal, n-octanal, n-hexanal and benzaldehyde. Aldehyde compounds account for 47.33% of the peak area of flavor compounds in the sample, among which the peak area of n-octanal is the highest, reaching 10.59%, which has a strong fruit aroma, followed by (E)-2-heptenal with a peak area of 8.65%, which has a fat and aromatic smell; there are 7 kinds of alcohol compounds, which are trans-2-octen-1-ol, n-pentanol, 1-nonanol, 1-octen-3-ol, 3-octanol, n-octanol and n-hexanol. The relative content of alcohol compounds accounts for 26.31% of the peak area of flavor compounds in the sample, among which the peak area of 1-octen-3-ol is the highest, reaching 12.29%, and research shows that it is one of the main flavor substances of Hypsizygus marmoreus; there are 2 kinds of alkenes, which are dextrocembrene and trans-3,4-dimethyl-2-pentene; there are 2 kinds of ketones, which are 1-octen-3-one and 3-octanone, both of which are one of the main flavor substances of Hypsizygus marmoreus; there is 1 kind of ester compound, which is methyl nonanoate, which has a fruit wine and coconut flavor. It can be shown that the vegetable meat prepared by the application well retains the seafood flavor of Hypsizygus marmoreus, and the aroma is sufficient.

[0071] III. Quality evaluation of Hypsizygus marmoreus mushroom stem plant protein vegetable meat

[0072] (1) The texture analysis of the vegetable meat prepared in Example 1 and the composite tissue protein and the commercially available vegetable meat pie and cooked beef was carried out, and the texture analysis results are shown in Table 3.

[0073] Table 3 Comparison of product quality

[0074]

[0075] As shown in Table 3, the values of the prepared Hypsizygus marmoreus mushroom stem plant protein vegetable meat all exceed those of the commercially available vegetable meat pie, but are inferior to those of cooked beef. Compared with the Hypsizygus marmoreus composite tissue protein, the hardness and chewiness of the vegetable meat decrease, and the degree of organization slightly increases. Since the Hypsizygus marmoreus mushroom stem composite gel is added in the preparation process, the texture of the tissue protein is soft and the cohesiveness is stronger.

[0076] (2) The quality of the added Hypsizygus marmoreus mushroom stem composite gel was analyzed, and the influence of the addition of raw materials on the quality of the composite gel was analyzed through 4 groups of comparison tests. The test method is as follows:

[0077] Sample preparation: raw materials are 0.45 g of mushroom stem fiber, 15 mL of water, 1 mol / L NaOH, and other raw materials including 1.5 g of egg white powder, 0.045 g of high acyl gellan gum and 0.03 g of transglutaminase, preparation method: dissolve the mushroom stem fiber in water, adjust the solution to pH 10 with NaOH, mix the other raw materials, stir until fully dissolved, heat in a 100°C water bath, and cool to room temperature.

[0078] Prepare mushroom stem fiber + egg white powder samples, mushroom stem fiber + egg white powder + high acyl gellan gum samples, and mushroom stem fiber + egg white powder + high acyl gellan gum + transglutaminase samples, respectively, and perform texture analysis on the samples, with hardness, gumminess, and chewiness as the evaluation indicators, and the weight coefficients of hardness, gumminess, and chewiness being 0.4, 0.2, and 0.4, respectively. Perform weighted summation according to this method, and the comprehensive score is X = [A x 0.4 + B x 0.2 + C x 0.4] x 100, where X represents the comprehensive score, A represents the hardness of the composite gel, B represents the gumminess of the composite gel, and C represents the chewiness of the composite gel.

[0079] The data was processed using Microsoft Excel 2010 software and SPSS 22.0 statistical software, and the results are shown in Table 4.

[0080] Table 4 Comparison test

[0081]

[0082] As shown in Table 4, the hardness, gumminess, and chewiness of the composite gel prepared from mushroom stem fiber and egg white powder, mushroom stem fiber, egg white powder, and high acyl gellan gum, and mushroom stem fiber, egg white powder, high acyl gellan gum, and transglutaminase increased in turn, and the comprehensive score also increased in turn, and the comprehensive score of mushroom stem fiber, egg white powder, high acyl gellan gum, and TG enzyme was the highest, reaching 98.32 points, and the quality of the composite gel was hardness 19.76 ± 0.03, gumminess 5.54 ± 0.03, and chewiness 2.05 ± 0.03. Mixing high acyl gellan gum with transglutaminase and egg white protein can improve the gelation and structure of the protein.

[0083] (3) An sensory evaluation team consisting of 20 professionals evaluated the vegetarian meat and composite tissue protein prepared in Example 1 and the vegetarian meat pie and cooked beef purchased on the market, and the scoring standards are shown in Table 5, and the comprehensive sensory evaluation results are shown in Table 6.

[0084] Table 5 Comprehensive sensory evaluation score standards of Tricholoma matsutake plant protein vegetarian meat

[0085]

[0086] Table 6 Comprehensive sensory evaluation score of products

[0087]

[0088] From table 6, the prepared vegetarian meat leads in all aspects of the market vegetarian meat pie, and the sensory score reaches (83.6±2.2), which indicates that the vegetarian meat can bring better sensory experience, but there is still a certain gap with cooked beef.

[0089] In conclusion, the optimal preparation conditions of the Hypsizygus marmoreus foot composite tissue protein are as follows: extrusion temperature 140 DEG C, material moisture content 71%, screw rotation speed 183 r / min, and extrusion formula (Hypsizygus marmoreus foot residue 40%, soybean protein isolate 25%, pea protein 20%, gluten powder 10%, and Hypsizygus marmoreus foot SDF 5%). Under the optimal conditions, the hardness of the prepared tissue protein is (2366±1.52) g, the chewiness is (2167±1.73) g, and the texturization degree is (2.12±0.02), which is consistent with the model prediction. The hardness of the prepared Hypsizygus marmoreus foot plant protein vegetarian meat is (1952±1.52) g, the chewiness is (1733±1.15) g, the texturization degree is (2.16±0.01), and the sensory score is (83.6±2.2) points. The product is basically consistent with beef in terms of texture characteristics. The Hypsizygus marmoreus foot fiber composite gel of the Hypsizygus marmoreus foot fiber and egg white powder, high linear konjac gum and transglutaminase cooperatively improves the gelation and structure of the protein. The Hypsizygus marmoreus microcapsule uses Hypsizygus marmoreus as a raw material and combines the microencapsulation technology to provide flavor and slow-release effect. The prepared composite vegetarian meat has the unique seafood flavor of Hypsizygus marmoreus;

[0090] The present application utilizes high-moisture extrusion technology to produce a composite tissue protein and Hypsizygus marmoreus foot fiber composite gel and Hypsizygus marmoreus microcapsule for seasoning, frying and baking, and develops a highly nutritious and highly simulated plant protein vegetarian meat product, realizes the high-value utilization of the Hypsizygus marmoreus waste, i.e., the foot, and maximizes the benefits.

Claims

1. A preparation process of Hypsizygus marmoreus vegetable protein meat based on high-moisture extrusion technology, characterized in that, Comprising the following steps: Step 1: preparing the Hypsizigus marmoreus stem complex tissue protein; The preparation method of the Hypsizigus marmoreus stem complex tissue protein is that Hypsizigus marmoreus stem residue, Hypsizigus marmoreus stem fiber, soybean protein isolate, pea protein and gluten are mixed in a mass ratio of 30-50%:5%:15-35%:10%:20%, and then prepared by high-moisture extrusion process; Step 2: Hypsizigus marmoreus stem complex tissue protein is halogenated in brine for 7-8 minutes, then Hypsizigus marmoreus stem fiber composite gel, Hypsizigus marmoreus microcapsule are added, and capsanthin is used for seasoning, after stirring evenly, the shape is fixed, and Hypsizigus marmoreus composite protein simulated vegetarian meat is obtained by frying and roasting, and then vacuum packaging is carried out; The preparation method of the Hypsizigus marmoreus stem fiber composite gel is that Hypsizigus marmoreus stem fiber powder is dissolved in deionized water in a mass fraction of 1-4%, and other raw materials are added based on the mass of deionized water, heated in a water bath, and then cooled at room temperature to obtain the Hypsizigus marmoreus egg white composite gel; The other raw materials include 5-15% egg white powder, 0.1-0.4% high-acyl gellan gum, and 0.1-0.8% TG enzyme; The preparation method of the Hypsizigus marmoreus stem fiber is that Hypsizigus marmoreus stems without mold and rot are selected, cleaned, dried, crushed and sieved, dissolved in deionized water, pH adjusted, and then constant-temperature stirred and enzymolyzed with cellulase, and the enzyme is inactivated and centrifuged, the supernatant is vacuum concentrated, alcohol precipitated with anhydrous ethanol, and then the precipitate is collected by centrifugation, pre-frozen at-70--80℃, and dried to obtain the stem fiber; The preparation of the Hypsizigus marmoreus microcapsule is that fresh Hypsizigus marmoreus is pulped with water to obtain Hypsizigus marmoreus slurry, emulsifiers and stabilizers are added, heated and stirred until completely dissolved to obtain a preparation liquid, starch octenyl succinate is dissolved in the preparation liquid, and water is added to homogenize to obtain a sample liquid, and the sample liquid is spray dried to obtain the Hypsizigus marmoreus microcapsule; The mass ratio of the Hypsizigus marmoreus stem complex tissue protein, the Hypsizigus marmoreus stem fiber composite gel and the Hypsizigus marmoreus microcapsule is 90-110:5-15:5-15.

2. The preparation process of Hypsizygus marmoreus plant protein meat based on high-moisture extrusion technology according to claim 1, characterized in that, The Hypsizigus marmoreus stem complex tissue protein is composed of Hypsizigus marmoreus stem residue, Hypsizigus marmoreus stem fiber, soybean protein isolate, pea protein and gluten in a mass ratio of 40%:5%:25%:10%:20%.

3. The preparation process of Hypsizygus marmoreus plant protein meat based on high-moisture extrusion technology according to claim 1, characterized in that, The temperature of the high-moisture extrusion process is 110-150℃, the screw rotation speed is 140-220 r / min, and the moisture content of the material is 65%-75%.

4. The preparation process of Hypsizygus marmoreus plant protein meat based on high-moisture extrusion technology according to claim 1, characterized in that, The addition amount of the other raw materials is 10% egg white powder, 0.3% high-acyl gellan gum, and 0.2% TG enzyme, and the addition amount of the Hypsizigus marmoreus stem fiber is 3%.

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