High fiber plant meat and methods of making same

Abstract

The application discloses high-fiber plant meat and a preparation method thereof, and belongs to the technical field of food processing. The high-fiber plant meat disclosed by the application adopts natural flavoring extract components vanilla extract and lard to replace artificial synthetic fragrances, and the protein molecules of gelatin and components of pea protein and soybean protein isolate are intertwined with each other to form a spiral structure, so that the natural flavoring extract components can be better retained in the inside of the spiral structure, and the flavoring components are not prone to loss during storage. When the plant meat product is reheated again, the spiral structure is opened, and the flavoring components are slowly released, so that the flavor of the plant meat is more persistent and stable.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a high-fiber plant meat and a preparation method thereof. BACKGROUND

[0002] Under the influence of multiple factors such as intensified natural environmental pressure, continuously rising population, global meat shortage crisis, health and environmental protection consumption trend and food innovation, the global agriculture and meat industry are facing great challenges. Some enterprises gradually shift their attention from optimization of traditional meat production process to research and development of alternative traditional meat products, and explore the production system of artificial meat products for sustainable development and healthy diet.

[0003] Artificial meat is a meat substitute, and has become one of the major breakthrough technologies in the world. Plant protein meat is a research hotspot in the field of artificial meat, and is a product formed by processing plant tissue protein into a fiber structure similar to meat through electrospinning, extrusion technology, 3D printing technology and the like, so as to simulate the texture, flavor and taste of real meat. Plant protein meat is developed from traditional vegetarian food, and after several centuries of development, they have high nutritional value and sensory properties, and are very similar to animal meat products in terms of texture, taste, flavor and appearance. However, plant protein artificial meat products also have many problems. In terms of taste, the most popular process of plant-based artificial meat at present is to form plant raw materials into a shape through extrusion, shearing and the like, but this technology leads to loose structure, weak chewiness and elasticity, and lack of meat taste and texture characteristics. In addition, in terms of flavor, the addition of flavorings and meat flavor essences is the main source of volatile flavors in the preparation process of artificial meat, but artificial essences are non-natural ingredients, and many consumers cannot accept them. If natural essences are used instead, there is a problem of poor stability of natural essences, which are easily oxidized when exposed to air, which to some extent hinders the development of artificial meat.

[0004] In addition, plant-based artificial meat only has protein as a nutrient that can be absorbed and utilized by the human body. With the in-depth development of research and technology, in the background of the era of green and healthy diet, it is obviously not satisfactory to the general consumers and product investors. Only the positioning of meat substitute cannot achieve great development. Therefore, the development of high-nutrition-value artificial meat products or the development of multi-nutrient meat products such as high-fiber meat, fat substitute meat products and multi-grain compound meat products may become a future development trend. SUMMARY

[0005] The application aims to provide a high-fiber plant meat and a preparation method thereof, so as to solve the technical problem of poor stability of existing plant artificial meat.

[0006] In order to achieve the above object, the present application adopts the following technical solutions to achieve the above object:

[0007] The present application discloses a kind of high-fiber plant meat, the components of the high-fiber plant meat include by mass fraction:

[0008] Pea protein 20-30 parts, soybean protein isolate 10-15 parts, vanilla extract 0.5-2 parts, lard 1-2 parts, gelatin 10-15 parts, modified grain fiber 8-12 parts and distilled water 50-60 parts.

[0009] Further, the modified grain fiber is corn fiber, wheat fiber or oat fiber treated by ultra-high pressure.

[0010] The present application also discloses the preparation method of the above high-fiber plant meat, comprising the following steps:

[0011] According to mass fraction, pea protein, soybean protein isolate, vanilla extract and lard are dissolved in distilled water, heated and stirred to obtain a mixed solution;

[0012] Gelatin is added to the mixed solution, and a gel solution is obtained after stirring;

[0013] Modified grain fiber is added to the gel solution, and the high-fiber plant meat is obtained after extrusion, cutting, cooling and sterilization.

[0014] Further, when pea protein, soybean protein isolate, vanilla extract and lard are dissolved in distilled water, the stirring speed is 500-800 rpm, the stirring time is 10-20 min, and the heating temperature is 30-40℃.

[0015] Further, when gelatin is added to the mixed solution, the stirring temperature is 60-75℃, and the stirring time is 30-40 min.

[0016] Further, when modified grain fiber is added to the gel solution, the stirring speed is 500-800 rpm, and the stirring time is 15-30 min.

[0017] Further, the pressure of the ultra-high pressure treatment used in the modified grain fiber is 500 MPa, the temperature is 50-60℃, and the time is 20-30 min.

[0018] Further, the extrusion is carried out by double screw extrusion, and the double screw extrusion process is as follows: the temperature of the conveying section is 30-35℃, the temperature of the melting section is 125-130℃, the temperature of the forming section is 100-110℃, and the moisture content after extrusion is 30-40%.

[0019] Further, the sterilization treatment is microwave sterilization; the microwave sterilization has a power of 700-800 W and a time of 50-60 s.

[0020] Further, the cooling and sterilization treatment further comprises a vacuum packaging treatment.

[0021] Compared with the prior art, the application has the following beneficial effects:

[0022] The application discloses a kind of high fiber plant meat, adopt natural flavor extract component vanilla extract and lard instead of artificial synthetic essence, the protein molecule of the adopted gelatin and component in pea protein and soybean protein isolate is intertwined, form helical structure, so that natural flavor extract component can better be retained in helical structure inside, during storage, flavor component is not easy to lose, when plant meat product is reheated again, helical structure opens, flavor component slowly releases, so that plant meat flavor is more persistent, more stable.

[0023] Further, the addition of lard can form rich and realistic meat flavor through fat thermal oxidation; Meanwhile, modified grain fiber is also added in the application, which contains a large number of hydroxyl groups and can better adsorb natural flavor extract component through intermolecular interaction to retain the flavor of meat products; In addition, the addition of gelatin has antioxidant effect, which can improve the stability, gelation and thickening of the product and enhance the viscoelasticity of plant meat.

[0024] Further, in terms of taste, by adding gelatin and modified grain fiber, the degree of disorder of water and air in the gel system increases with the increase of temperature during gel thermal treatment, which destroys the compactness of the gel and increases the porosity; meanwhile, the gelatin is intertwined with the protein molecules and uniformly distributed in the protein matrix, which reduces the distance between the protein molecules and makes the reticular structure of the protein gel body loose and dispersed, forming interconnected water channels; after adding modified grain fiber, the fiber itself has hydrophilicity, which can absorb excess water, thereby reducing the water channels and the porosity of the gel, forming a uniform and dense three-dimensional gel network and enhancing the firmness and taste of the plant meat product.

[0025] Further, the modified grain fiber used in the application can convert part of the insoluble components in the grain fiber into soluble components through ultrahigh pressure treatment, change the ratio between insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), improve the granularity and water retention capacity of the grain fiber, and enhance the taste of the meat product; it can also be used as a fat substitute to partially or completely replace the fat in the meat product, reduce the total heat intake of the human body without affecting the taste and quality, and balance the diet to make up for the deficiency of dietary fiber in the meat product. DETAILED DESCRIPTION

[0026] To enable persons skilled in the art to understand the features and effects of the present application, the following is a general explanation and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific words used herein have the usual meaning understood by those skilled in the art of the present application, and in the event of a conflict, the definition in the specification shall prevail.

[0027] Theories and mechanisms described and disclosed herein, whether correct or not, should not be considered limiting on the scope of the present application, which can be practiced without regard to any particular theory or mechanism.

[0028] Herein, all features defined by numerical ranges or percentage ranges, such as numerical values, amounts, contents and concentrations, are for the sake of brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have encompassed and specifically disclosed all possible sub-ranges and individual numerical values within the range (including integers and fractions).

[0029] Herein, unless otherwise specified, "comprise", "include", "contain", "have" or similar phrases are intended to encompass the meaning of "consist of" and "consist essentially of", for example, "A comprises a" encompasses the meaning of "A comprises a and other" and "A comprises only a".

[0030] Herein, for the sake of brevity of the description, all possible combinations of the technical features in the various embodiments or examples are not described. Therefore, the technical features in the various embodiments or examples can be combined in any manner as long as there is no contradiction, and all possible combinations should be considered to be within the scope of the present specification.

[0031] The present application will be further described with reference to the following specific examples. It is to be understood that these examples are provided by way of illustration of the present application and not by way of limitation. Furthermore, it is to be understood that various equivalents and modifications of the present application can be made by those skilled in the art, in view of the foregoing description, and it is intended that the present application encompass all such equivalents and modifications.

[0032] In the following examples, the instruments and apparatuses used are those conventional in the art. In the following examples, the experimental methods not otherwise specified are usually carried out under conventional conditions, or under the conditions recommended by the manufacturer. In the following examples, various raw materials are used, and unless otherwise specified, conventional commercially available products are used, and the specifications are those conventional in the art. In the specification of the present application and in the following examples, unless otherwise specified, "%" means weight percent, "parts" means weight parts, and the ratio means weight ratio.

[0033] Example 1

[0034] A preparation method of high-fiber plant meat, comprising the following steps:

[0035] S1: 20 parts of pea protein, 10 parts of soybean protein isolate, 0.5 parts of vanilla extract and 1 part of lard are weighed in mass fraction, dissolved in 50 parts of distilled water, heated to 30 DEG C, stirred at 500 rpm for 20 min, and a mixed solution is obtained;

[0036] S2: 10 parts of gelatin are added to the mixed solution, stirred at 60 DEG C for 40 min, and a gel solution is prepared;

[0037] S3: 8 parts of modified cereal fiber are added to the gel solution, stirred at 500 rpm for 22 min, then extruded by using a double-screw extrusion technology, cut into 1x1x1 cm cubes, then naturally cooled, vacuum packaged and microwave sterilized, and a high-fiber plant meat is obtained;

[0038] The modified cereal fiber is modified corn fiber, which is obtained by subjecting corn fiber to ultrahigh pressure treatment; the ultrahigh pressure treatment is performed at a pressure of 500 MPa, a temperature of 50 DEG C and for 30 min; the process parameters of the double-screw extrusion technology are as follows: a conveying section of 30 DEG C, a melting section of 125 DEG C and a forming section of 100 DEG C, and the moisture content after extrusion is 30%; the microwave sterilization is performed at a power of 700 W for 60 s.

[0039] Example 2

[0040] A preparation method of high-fiber plant meat, comprising the following steps:

[0041] S1: 20 parts of pea protein, 10 parts of soybean protein isolate, 0.5 parts of vanilla extract and 1 part of lard are weighed in mass fraction, dissolved in 50 parts of distilled water, heated to 30 DEG C, stirred at 500 rpm for 20 min, and a mixed solution is obtained;

[0042] S2: 10 parts of gelatin are added to the mixed solution, stirred at 60 DEG C for 40 min, and a gel solution is prepared;

[0043] S3: 8 parts of modified cereal fiber are added to the gel solution, stirred at 500 rpm for 22 min, then extruded by using a double-screw extrusion technology, cut into 1x1x1 cm cubes, then naturally cooled, vacuum packaged and microwave sterilized, and a high-fiber plant meat is obtained;

[0044] The modified cereal fiber is modified corn fiber, which is obtained by subjecting corn fiber to ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 500 MPa, the temperature is 50°C, and the time is 28 min; the process parameters of the twin-screw extrusion technology are: a conveying section of 30°C, a melting section of 126°C, a molding section of 100°C, and a moisture content of 40% after extrusion; the power of the microwave sterilization is 700 W, and the time is 58 s.

[0045] Example 3

[0046] A method for preparing high-fiber plant meat, comprising the following steps:

[0047] S1: 22 parts of pea protein, 12 parts of soybean protein isolate, 0.6 parts of vanilla extract, and 1.2 parts of lard are weighed in mass parts, dissolved in 52 parts of distilled water, heated to 35°C, stirred at 700 rpm for 12 min, and a mixed solution is obtained;

[0048] S2: 10 parts of gelatin are added to the mixed solution, stirred at 65°C for 35 min, and a gel solution is prepared;

[0049] S3: 10 parts of modified cereal fiber are added to the gel solution, stirred at 800 rpm for 16 min, then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, and then naturally cooled, vacuum packaged, and microwave sterilized to obtain high-fiber plant meat;

[0050] The modified cereal fiber is modified corn fiber, which is obtained by subjecting corn fiber to ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 500 MPa, the temperature is 55°C, and the time is 26 min; the process parameters of the twin-screw extrusion technology are: a conveying section of 32°C, a melting section of 130°C, a molding section of 110°C, and a moisture content of 35% after extrusion; the power of the microwave sterilization is 800 W, and the time is 50 s.

[0051] Example 4

[0052] A method for preparing high-fiber plant meat, comprising the following steps:

[0053] S1: 25 parts of pea protein, 14 parts of soybean protein isolate, 1.5 parts of vanilla extract, and 2 parts of lard are weighed in mass parts, dissolved in 60 parts of distilled water, heated to 35°C, stirred at 800 rpm for 10 min, and a mixed solution is obtained;

[0054] S2: 15 parts of gelatin are added to the mixed solution, stirred at 68°C for 34 min, and a gel solution is prepared;

[0055] S3: 10 parts of modified cereal fiber are added to the gel solution, stirred at 500 rpm for 16 min, and then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, naturally cooled, vacuum packaged, and microwave sterilized to obtain the high-fiber plant meat;

[0056] The modified cereal fiber is modified wheat fiber obtained by subjecting wheat fiber to ultrahigh pressure treatment; the ultrahigh pressure treatment has a pressure of 500 MPa, a temperature of 55°C, and a time of 25 min; the process parameters of the twin-screw extrusion technology are: a conveying section of 35°C, a melting section of 130°C, and a molding section of 105°C, with a moisture content of 40% after extrusion; the microwave sterilization has a power of 800 W and a time of 52 s.

[0057] Example 5

[0058] A method for preparing a high-fiber plant meat includes the following steps:

[0059] S1: 30 parts of pea protein, 10 parts of soybean protein isolate, 2 parts of vanilla extract, and 1 part of lard are weighed in mass parts, dissolved in 60 parts of distilled water, heated to 40°C, stirred at 500 rpm for 18 min, and a mixed solution is obtained;

[0060] S2: 10 parts of gelatin are added to the mixed solution, stirred at 70°C for 32 min, and a gel solution is prepared;

[0061] S3: 10 parts of modified cereal fiber are added to the gel solution, stirred at 500 rpm for 16 min, and then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, naturally cooled, vacuum packaged, and microwave sterilized to obtain the high-fiber plant meat;

[0062] The modified cereal fiber is modified wheat fiber obtained by subjecting wheat fiber to ultrahigh pressure treatment; the ultrahigh pressure treatment has a pressure of 500 MPa, a temperature of 58°C, and a time of 23 min; the process parameters of the twin-screw extrusion technology are: a conveying section of 35°C, a melting section of 130°C, and a molding section of 100°C, with a moisture content of 30% after extrusion; the microwave sterilization has a power of 800 W and a time of 55 s.

[0063] Example 6

[0064] A method for preparing a high-fiber plant meat includes the following steps:

[0065] S1: 30 parts of pea protein, 10 parts of soybean protein isolate, 2 parts of vanilla extract, and 1 part of lard are weighed in mass parts, dissolved in 60 parts of distilled water, heated to 40°C, stirred at 500 rpm for 18 min, and a mixed solution is obtained;

[0066] S2: 14 parts of gelatin was added into the mixed solution, stirred at 70°C for 33 min, and a gel solution was prepared;

[0067] S3: 12 parts of modified cereal fiber was added into the gel solution, stirred at 500 rpm for 30 min, then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, and then naturally cooled, vacuum packaged and microwave sterilized to obtain the high-fiber plant meat;

[0068] The modified cereal fiber is modified wheat fiber, which is obtained by ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 500 MPa, the temperature is 58°C, and the time is 22 min; the process parameters of the twin-screw extrusion technology are: a conveying section of 30°C, a melting section of 130°C, a molding section of 100°C, and a moisture content of 40% after extrusion; the microwave sterilization power is 700 W, and the time is 60 s.

[0069] Example 7

[0070] A method for preparing a high-fiber plant meat, comprising the following steps:

[0071] S1: 30 parts of pea protein, 15 parts of soybean protein isolate, 1.5 parts of vanilla extract and 2 parts of lard were weighed in parts by mass, dissolved in 55 parts of distilled water, heated to 32°C, stirred at 800 rpm for 11 min, and a mixed solution was obtained;

[0072] S2: 15 parts of gelatin was added into the mixed solution, stirred at 75°C for 30 min, and a gel solution was prepared;

[0073] S3: 8 parts of modified cereal fiber was added into the gel solution, stirred at 600 rpm for 20 min, then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, and then naturally cooled, vacuum packaged and microwave sterilized to obtain the high-fiber plant meat;

[0074] The modified cereal fiber is modified oat fiber, which is obtained by ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 500 MPa, the temperature is 60°C, and the time is 20 min; the process parameters of the twin-screw extrusion technology are: a conveying section of 35°C, a melting section of 125°C, a molding section of 105°C, and a moisture content of 32% after extrusion; the microwave sterilization power is 800 W, and the time is 52 s.

[0075] Example 8

[0076] A method for preparing a high-fiber plant meat, comprising the following steps:

[0077] S1: 25 parts of pea protein, 15 parts of soybean protein isolate, 2 parts of vanilla extract and 1.8 parts of lard were weighed in mass fraction, dissolved in 60 parts of distilled water, heated to 34℃, stirred at 600 rpm for 15 min to obtain a mixed solution;

[0078] S2: 15 parts of gelatin were added to the mixed solution, stirred at 70℃ for 32 min to obtain a gel solution;

[0079] S3: 10 parts of modified cereal fiber were added to the gel solution, stirred at 700 rpm for 18 min, then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, then naturally cooled, vacuum packaged and microwave sterilized to obtain the high-fiber plant meat;

[0080] The modified cereal fiber is modified oat fiber, which is obtained by ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 500 MPa, the temperature is 60℃, and the time is 20 min; the process parameters of the twin-screw extrusion technology are: the conveying section is 35℃, the melting section is 130℃, the forming section is 110℃, and the moisture content after extrusion is 36%; the microwave sterilization power is 700W, and the time is 60s.

[0081] Example 9

[0082] A preparation method of a high-fiber plant meat, comprising the following steps:

[0083] S1: 20 parts of pea protein, 12 parts of soybean protein isolate, 1 part of vanilla extract and 1.2 parts of lard were weighed in mass fraction, dissolved in 50 parts of distilled water, heated to 36℃, stirred at 600 rpm for 18 min to obtain a mixed solution;

[0084] S2: 12 parts of gelatin were added to the mixed solution, stirred at 60℃ for 40 min to obtain a gel solution;

[0085] S3: 9 parts of modified cereal fiber were added to the gel solution, stirred at 500 rpm for 22 min, then extruded by using a twin-screw extrusion technology, cut into 1x1x1 cm cubes, then naturally cooled, vacuum packaged and microwave sterilized to obtain the high-fiber plant meat;

[0086] The modified cereal fiber is modified corn fiber, which is obtained by ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 500 MPa, the temperature is 50℃, and the time is 30 min; the process parameters of the twin-screw extrusion technology are: the conveying section is 30℃, the melting section is 125℃, the forming section is 100℃, and the moisture content after extrusion is 30%; the microwave sterilization power is 700W, and the time is 60s.

[0087] Example 10

[0088] A preparation method of high-fiber plant meat, comprising the following steps:

[0089] S1: 28 parts of pea protein, 10 parts of soybean protein isolate, 1.5 parts of vanilla extract and 2 parts of lard are weighed in mass fraction, dissolved in 60 parts of distilled water, heated to 40℃, stirred at 500 rpm for 20 min, and a mixed solution is obtained;

[0090] S2: 15 parts of gelatin are added to the mixed solution, stirred at 60℃ for 40 min, and a gel solution is prepared;

[0091] S3: 8 parts of modified cereal fiber are added to the gel solution, stirred at 700 rpm for 22 min, then extruded by using a double-screw extrusion technology, cut into 1x1x1 cm cubes, and then naturally cooled, vacuum packaged and microwave sterilized to obtain high-fiber plant meat;

[0092] The modified cereal fiber is modified oat fiber, which is obtained by ultrahigh pressure treatment of oat fiber; the ultrahigh pressure treatment has a pressure of 500 MPa, a temperature of 50℃ and a time of 30 min; the process parameters of the double-screw extrusion technology are: a conveying section of 30℃, a melting section of 125℃, a forming section of 100℃, and a moisture content of 30% after extrusion; and the microwave sterilization has a power of 700 W and a time of 60 s.

[0093] Comparative Example 1

[0094] The difference between this comparative example and Example 4 is that no gelatin is added, and the specific steps are as follows:

[0095] S1: 25 parts of pea protein, 14 parts of soybean protein isolate, 1.5 parts of vanilla extract and 2 parts of lard are weighed in mass fraction, dissolved in 60 parts of distilled water, heated to 35℃, stirred at 800 rpm for 10 min, and a mixed solution is obtained;

[0096] S2: 12 parts of modified cereal fiber are added to the mixed solution, stirred at 800 rpm for 15 min, then extruded by using a double-screw extrusion technology, cut into 1x1x1 cm cubes, and then naturally cooled, vacuum packaged and microwave sterilized to obtain high-fiber plant meat;

[0097] The modified cereal fiber is modified wheat fiber, which is obtained by ultrahigh pressure treatment of wheat fiber; the ultrahigh pressure treatment has a pressure of 500 MPa, a temperature of 55℃ and a time of 25 min; the process parameters of the double-screw extrusion technology are: a conveying section of 35℃, a melting section of 130℃, a forming section of 105℃, and a moisture content of 40% after extrusion; and the microwave sterilization has a power of 800 W and a time of 52 s.

[0098] Comparative Example 2

[0099] The difference between this comparative example and Example 4 is that the gelatin is replaced by konjac gum, and the specific steps are as follows:

[0100] S1: 25 parts of pea protein, 14 parts of soybean protein isolate, 1.5 parts of vanilla extract and 2 parts of lard were weighed in mass fraction, dissolved in 60 parts of distilled water, heated to 35°C, stirred at 800 rpm for 10 min, and a mixed solution was obtained;

[0101] S2: 15 parts of konjac gum were added to the mixed solution, stirred at 68°C for 34 min, and a gel solution was prepared;

[0102] S3: 12 parts of modified cereal fiber were added to the gel solution, stirred at 800 rpm for 15 min, then extruded by double screw extrusion technology, cut into 1x1x1 cm cubes, then naturally cooled, vacuum packaged and microwave sterilized to obtain high-fiber plant meat;

[0103] The modified cereal fiber is modified wheat fiber, which is obtained by ultrahigh pressure treatment of wheat fiber; the ultrahigh pressure treatment has a pressure of 500 MPa, a temperature of 55°C and a time of 25 min; the process parameters of the double screw extrusion technology are: conveying section 35°C, melting section 130°C, forming section 105°C, and the moisture after extrusion is 40%; the microwave sterilization power is 800W and the time is 52s.

[0104] Comparative Example 3

[0105] The difference between this comparative example and Example 4 is that no modified cereal fiber is added, and the specific steps are as follows:

[0106] S1: 25 parts of pea protein, 14 parts of soybean protein isolate, 1.5 parts of vanilla extract and 2 parts of lard were weighed in mass fraction, dissolved in 60 parts of distilled water, heated to 35°C, stirred at 800 rpm for 10 min, and a mixed solution was obtained;

[0107] S2: 15 parts of gelatin were added to the mixed solution, stirred at 68°C for 34 min, and a gel solution was prepared;

[0108] S3: then extruded by double screw extrusion technology, cut into 1x1x1 cm cubes, then naturally cooled, vacuum packaged and microwave sterilized to obtain high-fiber plant meat;

[0109] The process parameters of the double screw extrusion technology are: conveying section 35°C, melting section 130°C, forming section 105°C, and the moisture after extrusion is 40%; the microwave sterilization power is 800W and the time is 52s.

[0110] 1) The high-fiber plant meat obtained in the above examples and comparative examples was subjected to texture property testing. The high-fiber plant meat prepared in the examples and comparative examples was determined by a texture analyzer. The operating parameters of the texture analyzer were TPA mode, probe P / 50, pre-test speed 1.0 mm / s, test speed 2.0 mm / s, post-test speed 2.0 mm / s, and compression degree 50%. The specific test data are shown in Table 1.

[0111] Table 1 Texture properties of each example and comparative example

[0112]

[0113] As shown in Table 1, the high-fiber plant meat prepared in Comparative Example 1 had the worst hardness, elasticity, and chewiness. It can be seen that the addition of gelatin can enhance the hardness and gelation of the meat product and enhance the viscoelastic taste of the plant meat. The high-fiber plant meat prepared in Comparative Example 2 had slightly lower hardness, elasticity, and chewiness than the high-fiber plant meat prepared in the examples. It can be seen that there is no significant difference between konjac gum and gelatin in improving the texture properties of the product. The texture properties of the high-fiber plant meat prepared in Comparative Example 3 were significantly lower than those of the examples. It can be seen that the addition of modified grain fiber can reduce the water channels in the meat product and enhance the compactness and taste of the plant meat product.

[0114] 1) The high-fiber plant meat obtained in the above examples and comparative examples was subjected to sensory evaluation standard testing. The evaluation standards are shown in Table 2.

[0115] Table 2 Sensory evaluation standards

[0116]

[0117] The sensory evaluation results of each example and comparative example are shown in Table 3. As shown in Table 3, the addition of gelatin in Comparative Example 1 resulted in poor gelation and compactness of the meat product, and the retention of flavor components was also reduced, thereby reducing the overall appearance, flavor, and taste of the meat product. The high-fiber plant meat prepared in Comparative Example 2 used konjac gum instead of gelatin, which had slightly lower odor than the examples. This is because gelatin and protein molecules can intertwine, allowing the flavor components in the plant meat to be more stably retained inside the spiral structure. After reheating, the flavor components are gradually released, making the flavor of the plant meat more persistent. Comparative Example 3 did not add modified grain fiber. During the gel heat treatment process, many water channels appeared, making the plant meat product structure loose and the meat compactness decreased. In the examples, the addition of modified grain fiber can absorb excess water, thereby reducing water channels, forming a uniform and dense three-dimensional gel network, enhancing the compactness and taste of the plant meat product. At the same time, the modified grain fiber can also adsorb flavor substances, enhancing the overall sensory evaluation of the plant meat product.

[0118] Table 3: Sensory evaluation results of each example and comparative example

[0119]

[0120] The above merely illustrates the technical idea of the present application and cannot limit the protection scope of the present application. Any modification made according to the technical idea of the present application on the basis of the technical solution falls within the protection scope of the present application.

Claims

1. A method of preparing a high-fiber plant meat, characterized by, The method comprises the following steps: The pea protein, soybean protein isolate, vanilla extract and lard are dissolved in distilled water, heated and stirred to obtain a mixed solution; The gelatin is added to the mixed solution, and stirred to obtain a gel solution; The modified cereal fiber is added to the gel solution, and stirred, and then extruded, cut, cooled, sterilized and packaged to obtain the high-fiber plant meat. The high-fiber plant meat comprises, by mass fraction: The pea protein 20-30 parts, the soybean protein isolate 10-15 parts, the vanilla extract 0.5-2 parts, the lard 1-2 parts, the gelatin 10-15 parts, the modified cereal fiber 8-12 parts and the distilled water 50-60 parts. The modified cereal fiber is corn fiber, wheat fiber or oat fiber treated by ultrahigh pressure.

2. The method of claim 1, wherein the high-fiber plant meat is prepared by the steps of: When the pea protein, soybean protein isolate, vanilla extract and lard are dissolved in distilled water, the stirring speed is 500-800 rpm, the stirring time is 10-20 min, and the heating temperature is 30-40℃.

3. The method of claim 1, wherein the high-fiber plant meat is prepared by the steps of: When the gelatin is added to the mixed solution, the stirring temperature is 60-75℃, and the stirring time is 30-40 min.

4. The method of claim 1, wherein the high-fiber plant meat is prepared by the steps of: When the modified cereal fiber is added to the gel solution, the stirring speed is 500-800 rpm, and the stirring time is 15-30 min.

5. The method of claim 1, wherein the high-fiber plant-based meat is prepared by the steps of: The modified cereal fiber is treated by ultrahigh pressure at a pressure of 500 MPa, a temperature of 50-60℃ and a time of 20-30 min.

6. The method of claim 1, wherein the high-fiber plant-based meat is prepared by the steps of: The extrusion is performed by double-screw extrusion, and the double-screw extrusion process is that the temperature of the conveying section is 30-35℃, the temperature of the melting section is 125-130℃, and the temperature of the forming section is 100-110℃, and the water content after extrusion is 30-40%.

7. The method of claim 1, wherein the high-fiber plant-based meat is prepared by the steps of: The sterilization treatment is performed by microwave sterilization, and the microwave sterilization is performed at a power of 700-800 W for 50-60 s.

8. The method of claim 1, wherein the high-fiber plant-based meat is prepared by the steps of: The cooling and sterilization treatment further comprises a vacuum packaging treatment.

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