Flavored high-moisture textured vegetable protein product and preparation method thereof

Abstract

The invention belongs to the field of food, relates to a flavored high-moisture textured vegetable protein product and a preparation method thereof, and aims to solve the problems of low high-moisture texturization degree and poorer flavor in the prior art, endow the textured vegetable protein with unique flavor and improve the quality and texture characteristics of the product. The flavored high-moisture plant textured protein comprises soybean meal, bean protein, cereal protein and starch, the moisture content of the product is 50-75%, a certain amount of seaweed powder is added for compounding, and a twin-screw extruder with a cooling die head is used for extruding the raw material compound powder; when the dosage of the sea sedge (powder) is 0.5-2wt%, the high-moisture plant textured protein is similar to meat in taste and has unique flavor. The texturization degree of the extruded product can reach 1.5 or above, and the extruded product has the advantages of being high in texturization degree, unique in flavor, good in taste and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a flavor high-moisture textured vegetable protein product and a preparation method thereof. Background Art

[0002] With the increase in population and the improvement of living standards, the demand for protein is difficult to meet. As an emerging green and healthy food, organized plant protein has simple production technology, low cost, and easy industrial production. It can alleviate the pressure caused by insufficient protein resources and has good development prospects. According to current reports and data analysis, the global organized plant protein market is expected to reach US$30.92 billion by 2026, with a compound annual growth rate of 14.8%.

[0003] Soy protein is mainly composed of albumin and globulin. It is a complete protein and the main source of protein in plant protein meat products. It has good economic benefits and high availability. my country is rich in resources such as bean protein. The soy protein products commonly used in extrusion are further processed from defatted soybean meal, and soybean meal is mostly a by-product obtained from oil extraction (pressing and leaching) of soybeans. The resources are abundant and the price is relatively low. However, soy protein contains a more obvious beany smell, which is produced by the oxidation of unsaturated fatty acids during the processing of soy products to produce small molecular flavor substances. At present, the common organized plant proteins on the market mostly use soy protein as the sole raw material source or main raw material, and the water content of the product is generally below 30%. There are many problems: need to be rehydrated before use, low degree of organization, poor taste and single flavor.

[0004] Therefore, the problem that plant textured protein (i.e., meat analogs) still exists in reality is that as a mid-range food product, meat analogs need to use plant proteins such as soy protein and wheat protein to ensure nutritional elements in subsequent food production, and also need to eliminate or mask the beany smell to ensure edible quality. Therefore, a preparation method for plant textured protein that meets the above requirements is needed. High-moisture (product moisture content exceeds 40%) textured plant protein extrusion technology has the advantages of low energy consumption, high efficiency, low pollution, and easy cleaning. The product has low saturated fat, low cholesterol, high protein content, and high essential amino acid content. It has the advantages of high fibrosis, strong elasticity, less loss of nutrients, and can be eaten without rehydration. In addition, high-moisture related products can also form a similar tissue structure and taste to meat, which is an excellent choice to replace animal meat.

[0005] Patent CN 107549444 A discloses a method for preparing textured soy protein, which comprises the following steps: firstly, fully mixing high-gluten wheat protein and soy protein isolate to obtain premixed plant protein; secondly, chopping the premixed plant protein and water at high speed until the moisture content of the materials is uniform, adding glutamine aminotransferase, chopping until the materials are evenly distributed, and placing them in an environment of 0-5°C for 0-48 hours to obtain a plant protein base material; then, crushing or sieving low-temperature soybean meal, dietary fiber, and starch to a particle size of more than 80 meshes; then, mixing the plant protein base material, soy protein isolate, nano-grade dietary fiber, low-temperature soybean meal, and starch, adding them into a modulator, adding water and heating to modulate the moisture content to 35-40%, and obtaining a modulated base material; finally, extruding the modulated base material into a shape, extruding it from a mold outlet, and obtaining the textured soy protein through cutting and drying, wherein the textured soy protein has the characteristics of high water absorption, high elasticity, and fine fiber filamentous products.

[0006] Patent CN117296983A discloses a plant protein extrudate with high moisture content and a preparation method thereof. The preparation method of the plant protein extrudate with high moisture content is specifically to extrude a material containing soy protein isolate, wherein the moisture content of the material containing soy protein isolate is 55-75wt%, the soy protein isolate content is 25-45wt%, and the extrusion temperature is 130°C-170°C. The present invention is based on the principle of molecular engineering, takes soy protein as raw material, adopts twin-screw high moisture extrusion technology, adjusts the extrusion parameters in the high moisture extrusion process, the amount of soy protein added in the material and the moisture content, and regulates the extrusion material structure characteristics based on the material properties of the plant protein and the interaction during the extrusion process. A variety of plant-based products are developed with a single soy protein extrudate as raw material, the production process is simple, the simulation of meat and egg white is achieved, the product texture is improved, the product taste is enriched, and a new idea is provided for the simulation of meat products and egg products.

[0007] From the above, it can be seen that although the related patent (CN 107549444 A) uses soybean protein, wheat protein and soybean meal as a combination formula, the moisture content in the above preparation process is low, and the product needs to be rehydrated before use, and the degree of organization is low. In addition, the hardness, chewiness and agglomeration of the prepared product will be reduced during the rehydration process, resulting in a poor taste; Patent CN117296983A only extrude a single soybean protein through extrusion technology to restructure the texture. According to research, it is almost difficult for a single protein raw material to form a fiber structure similar to meat, and the patent does not reflect related indicators such as degree of organization. Therefore, the present invention reasonably regulates the composition of the plant protein raw material formula and combines the introduction of exogenous flavor substances to solve the dilemma that the fiber structure of the high-moisture textured plant protein products on the market is not obvious, and the degree of organization and flavor still cannot fully meet the needs of the existing food industry. Summary of the invention

[0008] In view of the problem that the existing plant textured protein has poor flavor, the present invention proposes a flavored high-moisture textured plant protein product and a preparation method thereof. The present invention utilizes a twin-screw extruder to process the raw material compound powder to obtain a flavored plant protein product. The prepared plant protein product (HMTVP) has a strong seaweed flavor and a high degree of organization.

[0009] In order to achieve the above object, the technical solution of the present invention is achieved as follows: A method for preparing a flavored high-moisture textured vegetable protein product comprises the following steps: (1) Mixing raw materials of soybean meal, bean protein powder, cereal protein powder, seaweed powder and starch to form a composite powder; the amount of seaweed powder and starch added is 0.5-2.0% and 6-10% of the total mass of soybean meal, bean protein powder and cereal protein powder respectively; (2) using a twin-screw extrusion system to synchronously feed and add water to extrude the compound powder in step (1); the process of the twin-screw synchronous feeding and adding water to extrude is as follows: the screw speed is 240-280 rpm, the feed rate is 1.1-3.5 kg / h, and the water intake is 0.6-3.5 L / h; (3) Cutting, shaping, cooling and packaging of the material.

[0010] Furthermore, in step (1), the cereal protein powder is wheat protein powder or rice protein powder; and the bean protein powder is soybean protein powder or pea protein powder.

[0011] Furthermore, in step (1), the starch is wheat starch or corn starch; and the seaweed powder is Porphyra hainanensis, Porphyra yezoensis, Porphyra lanuginosus, edible seaweed or food-grade processing raw materials obtained by processing the seaweed.

[0012] Furthermore, the mass percentages of the soybean meal, bean protein powder, and cereal protein powder are 35-45%, 25-35%, and 25-35%, respectively; and the total mass fraction of the soybean meal, bean protein powder, and cereal protein is 100%.

[0013] Preferably, the added ratio of seaweed powder is 1-2%.

[0014] Preferably, the added ratio of starch is 8-10%.

[0015] Furthermore, in the step (2), the process of twin-screw synchronous feeding and water extrusion is as follows: the screw speed is 240-280 rpm, the feed rate is 1.1-3.5 kg / h; and the water intake is 0.6-3.5 L / h.

[0016] Furthermore, the twin-screw extrusion system is divided into zones I-VI, whose temperatures are 30°C, 60-80°C, 110-130°C, 130-155°C, 135-175°C and 140-175°C respectively; wherein zone I is the feeding zone.

[0017] Furthermore, a cooling die device is installed at the end of the twin-screw extrusion system, and the cooling water temperature is not higher than 70°C, preferably the cooling water temperature is 40-70°C.

[0018] Furthermore, in step (3), vacuum packaging is adopted and refrigeration is carried out at -18°C to 4°C.

[0019] Furthermore, the method prepares a flavorful and high-moisture vegetable textured protein product.

[0020] The flavored high-moisture textured vegetable protein product prepared by the method.

[0021] The present invention has the following beneficial effects: 1. This product is made of flavored high-moisture textured plant protein meat using soybean meal as the main raw material and soybean protein and cereal protein as the supporting raw materials, which improves the utilization rate of plant-based protein and reduces its resource waste. The addition of seaweed powder will make the product structure softer and more elastic, while improving the product's organization degree; giving the textured plant protein product better oil and water holding properties, as well as a certain flavor.

[0022] 2. The present invention uses a twin-screw extrusion technology with a cooling die head, which has the advantages of low energy consumption, high efficiency, low pollution and easy cleaning; synchronous feeding and water addition and extrusion ensure that the high-moisture textured vegetable protein meat product has uniform moisture and high moisture content, which to a certain extent makes up for the problem of poor taste of low-moisture textured vegetable protein meat.

[0023] 3. The high-moisture textured plant protein meat (water content of 50-75%) with high organization degree (the organization degree reaches a maximum of 1.51) and unique seaweed flavor obtained by the present invention gives the product good color, aroma and taste, improves consumer acceptance, and at the same time, enriches the market of plant protein meat to provide consumers with more choices. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1The color changes of the flavored high-moisture textured vegetable protein products obtained by adding different proportions of seaweed powder.

[0026] Figure 2 To investigate the textural properties of high-moisture textured vegetable protein products flavored with seaweed powder in different proportions.

[0027] Figure 3 To determine the degree of organization of high-moisture textured vegetable protein products with different proportions of seaweed powder added.

[0028] Figure 4 To improve the water and oil retention of high moisture textured vegetable protein products with different proportions of seaweed powder flavor.

[0029] Figure 5 Freezable water content of high-moisture textured vegetable protein products flavored with seaweed powder in different proportions. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are conventional methods.

[0032] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0033] In the following embodiments of the present invention, "%" refers to the mass percentage of each raw material.

[0034] The twin-screw press used in the present invention is a co-rotating meshing twin-screw extruder, model CLEXTRAL Ev02, purchased from France Clextral Co., Ltd. The freeze-drying machine is a LGJ-10 freeze-drying machine purchased from China Sihuan Furui Technology Development Co., Ltd.

[0035] Soybean meal (M), Shandong Yuwang; soy protein isolate (SPI), Shandong Yuwang; gluten (G), Yihai Kerry; wheat starch (WS), Yihai Kerry. Seaweed powder (HT), commercially available.

[0036] Example 1 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of the raw material compound powder is 40% soybean meal, 30% soy protein isolate, and 30% gluten. The total mass fraction of soybean meal, gluten and soy protein isolate is 100%, and wheat starch accounts for 10% of the total mass of the above raw materials.

[0037] (2) The amount of seaweed powder added was 0.5% of the total weight of soybean meal, soybean protein isolate and gluten powder. The textured vegetable protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0038] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 30 ℃, 90 ℃, 120 ℃, 140 ℃, 150 ℃, and 160 ℃, respectively, and the cooling die temperature was 60 ℃.

[0039] (4) The flavored high-moisture plant textured protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HTTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0040] Example 2 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 40% soybean meal, 30% soy protein isolate, 30% gluten, and 10% wheat starch.

[0041] (2) The amount of seaweed powder added was set to 1.0%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0042] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 30 ℃, 90 ℃, 120 ℃, 140 ℃, 150 ℃, and 160 ℃, respectively, and the cooling die temperature was 60 ℃.

[0043] (4) The flavored high-moisture textured vegetable protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be quick-frozen and then stored at -18°C). The HTTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0044] Example 3 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 40% soybean meal, 30% soy protein isolate, 30% gluten, and 6% wheat starch.

[0045] (2) The amount of seaweed powder added was set to 1.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0046] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.8 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 30 ℃, 90 ℃, 120 ℃, 140 ℃, 150 ℃, and 160 ℃, respectively, and the cooling die temperature was 60 ℃.

[0047] (4) The flavored high-moisture textured vegetable protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HTTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0048] Example 4 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 40% soybean meal, 25% soy protein isolate, 35% gluten, and 8% wheat starch.

[0049] (2) The amount of seaweed powder added was set to 2.0%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0050] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.5 kg / h, water inlet 3.8 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 30 ℃, 90 ℃, 120 ℃, 140 ℃, 150 ℃, and 160 ℃, respectively, and the cooling die temperature was 60 ℃.

[0051] (4) The flavored high-moisture textured vegetable protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be quick-frozen and stored at -18°C). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0052] Example 5 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 35% soybean meal, 35% soy protein isolate, 30% gluten, and 8% wheat starch.

[0053] (2) The amount of seaweed powder added was set to 1.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0054] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 1.3 kg / h, water inlet 3.8 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 30 ℃, 60 ℃, 110 ℃, 130 ℃, 135 ℃, and 140 ℃, respectively, and the cooling die temperature was 50 ℃.

[0055] (4) The flavored high-moisture textured vegetable protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HTTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0056] Example 6 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 45% soybean meal, 30% soy protein isolate, 25% gluten, and 9% wheat starch.

[0057] (2) The amount of seaweed powder added was set to 0.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0058] (3) The extrusion process parameters were set as follows: screw speed 260 rpm, feed rate 2.0 kg / h, water inlet 3.8 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 40 °C, 90 °C, 130 °C, 155 °C, 175 °C, and 175 °C, respectively, and the cooling die temperature was 70 °C.

[0059] (4) The flavored high-moisture textured vegetable protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HTTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0060] Example 7 A method for preparing a flavored high-moisture textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 35% soybean meal, 30% soy protein isolate, 35% gluten, and 9% wheat starch.

[0061] (2) The amount of seaweed powder added was set to 1.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0062] (3) The extrusion process parameters were set as follows: screw speed 240 rpm, feed rate 1.3 kg / h, water inlet 1.3 L / h, the temperatures of barrel zones Ⅰ to Ⅵ were set to 30 ℃, 70 ℃, 120 ℃, 140 ℃, 150 ℃, and 175 ℃, respectively, and the cooling die temperature was 70 ℃.

[0063] (4) The flavored high-moisture textured vegetable protein prepared by extrusion was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HTTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0064] Comparative Example 1 A method for preparing a textured vegetable protein product, comprising the following steps: (1) The proportion of raw material compound powder is 40% soybean meal, 30% soy protein isolate, 30% gluten, and 10% wheat starch.

[0065] (2) No seaweed powder is added. The plant textured protein is prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0066] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0067] (4) The extruded textured vegetable protein was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be quick-frozen and stored at -18°C). The HTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0068] Performance Analysis The analysis and testing of the flavored high-moisture textured vegetable protein products prepared in Examples 1-4 and Comparative Example 1 are as follows: (1) Determination of basic raw material indicators The components of soybean meal, soybean protein isolate, gluten, wheat starch and Haematococcus pluvialis were determined according to the methods in the national standard. The moisture content was determined according to GB 5009.3-2016; the ash content was determined according to GB 5009.4-2016; the protein content was determined according to GB 5009.5-2016; and the crude fat content was determined according to GB 5009.6-2016.

[0069] Table 1 Basic ingredients of raw materials: Note: Ash, crude protein and crude fat in the table are all on dry basis.

[0070] (2) Determination of quality indicators of flavorful high-moisture textured vegetable protein (2.1) Determination of water retention Use an analytical balance to accurately weigh 3.0 g (W 1 ) The HTTVP sample was crushed through an 80-mesh sieve and placed in a centrifuge tube (W 2 ), add 18 mL of distilled water, vortex and shake evenly, let it stand for 30 min, centrifuge the tube at 4860 g for 5 min, pour out the supernatant and weigh (W 3 ).

[0071] The calculation formula is as follows: Water retention capacity (g / g) = (W 3 -W 2 -W 1 ) / W 1 .

[0072] (2.2) Determination of oil retention In a centrifuge tube of known weight (W 1 ) was added with 4.0 g (W 2 ) Crush the HTTVP sample through an 80-mesh sieve, add 16 mL of soybean oil into a centrifuge tube, vortex and shake evenly, let it stand for 30 min, and then centrifuge at 2160 g for 30 min. Pour out the supernatant, wipe off the oil stains on the tube mouth, and weigh the centrifuge tube weight (W 3 ).

[0073] The calculation formula is as follows: Oil retention (g / g) = (W 3 -W 2 -W 1 ) / W 2 .

[0074] (2.3) Determination of texture and organization HTTVP was measured using a physical property tester (TA-XT PLUS physical property tester, SMS, UK) in TPA mode. The thickness of HTTVP was maintained and cut into small pieces of 2 cm×2 cm. The P / 50 probe was used for texture testing, and the A-ECB probe was used for the determination of the degree of organization. The test speed was 1.0 mm / s, and the trigger force was 5 g. The compression thickness of the P / 50 probe was set to 50% of the sample thickness, and the sample was reciprocated twice to obtain indicators such as hardness, adhesion, elasticity, cohesion and chewiness. The shear thickness of the A-ECB probe was set to 75% of the sample thickness to obtain the transverse shear force, longitudinal shear force and work done. The transverse shear force was used to characterize the shear strength, and the ratio of the work done by the transverse cut to the work done by the longitudinal cut was used to quantitatively characterize the degree of organization, that is, the degree of organization. 15 parallels were measured for each sample, and the average value was taken.

[0075] Table 2 Effects of different addition amounts of seaweed powder on the geochemical degree and water and oil retention capacity of high-moisture meat analogs Note: Different letters in the same column indicate significant differences (p < 0.05) Color is one of the most influential visual appearance characteristics of plant textured protein. It is an important indicator for evaluating the freshness of plant textured protein and determining consumer purchasing behavior.

[0076] The color of flavored high-moisture textured vegetable protein products is mainly determined by the Maillard reaction and the color of the raw materials themselves. The larger the lightness index L* value, the brighter the color of the object being tested. The chromaticity index a* and b* jointly determine the hue. A positive a* value indicates a reddish color, while a negative value indicates a greenish color. A positive b* value indicates a yellowish color, while a negative value indicates a bluish color. The larger the absolute value, the more serious the bias. Figure 1 It can be seen that in the present invention, as the amount of seaweed powder added increases, the L* brightness of the plant textured protein decreases, and tends to be stable after the addition amount reaches 1.0%; at the same time, a* and b* show the same change trend, which is opposite to the L* trend, indicating that the color of the product gradually deepens, which is consistent with the result of ΔE.

[0077] Seaweed powder (HT) is rich in lipids and dietary fiber. Its addition will affect the cross-linking of proteins during the extrusion process, thereby affecting the texture change. Figure 2It can be seen that the addition of seaweed powder can adjust the texture characteristics of plant tissue protein. The hardness and chewiness of plant tissue protein first increase and then decrease with the increase of seaweed powder addition, and have the same change trend. When the addition amount of seaweed powder is 1.0-1.5%, the hardness and chewiness reach a higher level; with the addition of seaweed powder, the springiness of the product shows an overall upward trend, reaching the maximum value when the addition amount reaches 2.00%, but the resilience shows a fluctuating change with the addition of seaweed powder, and reaches the minimum value at 2.00%. This may be because the addition of seaweed powder promotes the formation of the fiber network structure, which is beneficial to the improvement of product elasticity, but it will inhibit resilience to a certain extent.

[0078] The degree of organization is the ratio of the maximum transverse shear force (the force perpendicular to the direction of tissue protein fibers) to the maximum longitudinal shear force (the force parallel to the direction of tissue protein fibers), which indicates the degree of fiber structure formation. Figure 3 It can be seen that when the amount of seaweed powder added reached 1.50%-2.00%, the degree of organization reached a maximum of 1.51, which was higher than the fiberization degree of the blank group. However, when the addition amount was in the range of 0.5%-1.00%, the degree of organization of the flavored high-moisture textured vegetable protein was not significantly different from that of the blank (p < 0.05). The addition of an appropriate amount of seaweed powder can promote the formation of the layered and fibrous structure of plant textured protein.

[0079] The binding of proteins to water or oil depends on the availability of polar hydrophilic or hydrophobic groups and is strongly influenced by changes in protein composition and conformation. Water (oil) retention is a measure of a material's ability to retain water (oil) when external pressure (such as centrifugation) is applied. Figure 4 As shown in the figure, the water retention of flavored high-moisture textured vegetable protein first decreases and then increases with the increase of seaweed powder addition. Combined with the texture characteristics of flavored high-moisture textured vegetable protein, this may be because the addition of seaweed powder, within a certain addition range, will make the product structure softer and more elastic (see Figure 2 ), making it relatively difficult for flavored high-moisture textured vegetable protein to retain moisture. The oil retention capacity showed no significant change trend when the seaweed powder addition amount was 0-1.5%, and the oil retention capacity of HTTVP increased significantly when the addition amount reached 2.00% (p < 0.05).

[0080] The freezable water content in the flavored high-moisture textured vegetable protein with different seaweed addition amounts was measured by DSC. The results are as follows: Figure 5As shown. The tighter the structure of the extruded product, the less water loss in the sample during the extrusion process, and the weaker the water fluidity. Except for the 0.5% addition, which made the freezable water slightly higher than the control group, the other groups were significantly lower than the control group, indicating that the addition of seaweed affects the water distribution of the protein-polysaccharide system, and the 1%-2% addition of seaweed powder promotes the combination of water molecules and protein hydrophilic groups, resulting in a decrease in the content of freezable water.

[0081] Therefore, the present invention adopts the extrusion method to add seaweed powder in the form of raw material and extrude the product, and the flavored high-moisture textured plant protein has a taste similar to that of animal meat and a unique flavor, which solves the problem of odors such as beany smell in the current production process of plant textured protein using soy protein and cereal protein as the main plant protein raw materials. At the same time, seaweed also contains mineral elements such as potassium, calcium, magnesium, phosphorus, iron, zinc, copper, and manganese, which can further enrich the nutrition of plant textured protein.

[0082] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a flavored high-moisture textured vegetable protein product, characterized in that: The steps include: (1) Mixing raw materials of soybean meal, bean protein powder, cereal protein powder, seaweed powder and starch to form a composite powder; the amount of seaweed powder and starch added is 0.5-2.0% and 6-10% of the total mass of soybean meal, bean protein powder and cereal protein powder respectively; (2) using a twin-screw extrusion system to synchronously feed and add water to extrude the compound powder in step (1); the process of the twin-screw synchronous feeding and adding water to extrude is as follows: the screw speed is 240-280 rpm, the feed rate is 1.1-3.5 kg / h, and the water intake is 0.6-3.5 L / h; (3) Cutting, shaping, cooling and packaging of the material.

2. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 1, characterized in that: In the step (1), the cereal protein powder is wheat protein powder or rice protein powder; and the bean protein powder is soybean protein powder or pea protein powder.

3. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 1, characterized in that: The starch in step (1) is wheat starch or corn starch; the seaweed powder is Porphyra hainanensis, Porphyra yezoensis, Porphyra lanuginosa, edible seaweed or food-grade processing raw materials obtained by processing the seaweed.

4. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 1, characterized in that: The mass percentages of the soybean meal, bean protein powder and cereal protein powder are 35-45%, 25-35% and 25-35% respectively; the total mass fraction of the soybean meal, bean protein powder and cereal protein is 100%.

5. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 4, characterized in that: The added amount of the seaweed powder is 1.0-2.0% of the total mass of the soybean meal, bean protein powder and cereal protein powder.

6. The method for preparing the flavored high-moisture vegetable textured protein product according to claim 1, characterized in that: The added amount of the starch is 8-10% of the total mass of the soybean meal, bean protein powder and cereal protein powder.

7. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 6, characterized in that: The twin-screw extrusion system is divided into zones I-VI, whose temperatures are 30°C, 60-90°C, 110-130°C, 130-155°C, 135-175°C and 140-175°C respectively; zone I is the feeding zone.

8. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 6, characterized in that: The end of the twin-screw extrusion system is equipped with a cooling die head device, and the cooling water temperature is not higher than 70°C.

9. The method for preparing the flavored high-moisture textured vegetable protein product according to claim 1, characterized in that: The packaging in step (3) is vacuum packaging and frozen storage.

10. The flavored high-moisture textured vegetable protein product prepared by the method according to any one of claims 1 to 9.

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