A three-protein low-fat high-dietary fiber healthy meat product and a preparation method and application thereof

By combining livestock and poultry meat, yeast protein, soy protein isolate, pea protein, and yeast dietary fiber, a highly elastic gel is formed, which solves the problem of low protein content and high fat content in meat products, and achieves healthy meat products that are high in protein, low in fat, and juicy.

CN117859867BActive Publication Date: 2026-06-09ANGEL YEAST CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ANGEL YEAST CO LTD
Filing Date
2023-12-22
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

Existing meat products lack three types of protein fortification, have an unbalanced amino acid composition, and high-fiber products suffer from problems such as loose structure and rough texture, making it difficult to achieve the effect of high protein and low fat.

Method used

By combining livestock and poultry meat, yeast protein, soy protein isolate, pea protein, and yeast dietary fiber, and by adjusting the pH value and using TG enzyme to form a highly elastic gel, combined with phosphate regulation, ham sausage-shaped meat products are prepared to simulate the taste of fat and reduce the fat content.

Benefits of technology

This product achieves high protein and low fat content, with a tender and juicy texture, dense structure, and an amino acid composition close to WHO/FAO recommended values, making it easy to absorb and possessing good health benefits.

✦ Generated by Eureka AI based on patent content.

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Abstract

The application discloses a preparation method and application of a three-protein low-fat high-dietary fiber health meat product, and belongs to the technical field of development and application of other proteins and dietary fibers in meat products. The formula of the three-protein low-fat high-dietary fiber health meat product comprises 50-55 parts of livestock and poultry meat, 8-12 parts of yeast protein, 5-10 parts of soybean protein isolate, 5-8 parts of pea protein, 3-5 parts of yeast dietary fiber, 2-4.5 parts of seasoning, 0.5-1 part of colloid and 20-30 parts of ice water in terms of mass fraction. The three-protein low-fat high-dietary fiber health meat product is combined with microbial yeast protein, meat protein and plant protein, so that the product is nutritionally fortified, amino acids are complementary, and absorption is facilitated. Meanwhile, the product is substituted with microbial yeast dietary fiber to replace fat, so that the product has the same taste as fat and fat intake is reduced. The meat product has higher protein content than commercially available pure meat products, lower fat content than commercially available pure meat products, and is juicy, soft in taste and good in comprehensive taste.
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