Spherical drawing protein as well as preparation method and application thereof in plant streaky pork

Abstract

The invention provides spherical drawing protein. The spherical drawing protein is prepared from the following raw materials in parts by weight: 30 to 40 parts of soybean protein isolate, 22 to 30 parts of wheat protein, 8 to 14 parts of pea protein, 10 to 15 parts of wheat starch, 5 to 8 parts of cassava starch, 3 to 7 parts of wood fiber, 0.1 to 0.3 part of calcium carbonate, 0.1 to 0.3 part of calcium sulfate, 0.04 to 0.1 part of xanthan gum, 0.05 to 0.1 part of monoglyceride and 0.03 to 0.1 part of L-cysteine. According to the composition, the solubility of the protein and plant fiber composition is good, the technical problem that protein and plant fibers are prone to layering after being dissolved with water is solved, and the composition is smooth in taste, free of granular sensation and mainly applied to liquid and solid beverages; the invention belongs to plant recombined meat, and through the characteristics of a lean meat layer, a fat layer and a cortex layer, special product powder with different components and proportions is developed, so that the phase separation phenomenon among three phases is solved.

Description

Technical Field

[0001] The invention relates to the technical field of plant meat, in particular to globular fibrous protein and a preparation method thereof and application in plant streaky pork. Background Art

[0002] As people's living standards improve, more and more consumers are pursuing a healthy and reasonable diet. Plant-based meat is a meat-like product with meat characteristics. Compared with animal meat, the acquisition of plant-based meat raw materials is green, safe and sustainable. Eating plant-based meat can reduce the intake of fat and cholesterol, and reduce the incidence of obesity, hypertension, diabetes, cardiovascular and cerebrovascular diseases and cancer. Therefore, more and more consumers choose and buy plant-based meat.

[0003] Traditional plant meat products are mainly made of soy fibrous protein and shiitake mushroom legs as raw materials. They are shredded by a shredding machine and then recombined with the slurry. The shredded raw materials are then recombined to produce products. This method is conducive to the adhesion between fibrous protein, shiitake mushroom legs and slurry, and the structure will be tighter, but the filamentous fiber feel and chewing feel of the meat will be relatively poor, and the effect of alternating fat and lean meat cannot be achieved; at the same time, the structural adhesion between the skin layer, fat layer and lean meat layer of simulated pork is not tight enough, which leads to the three-layer structure phase separation of simulated pork products during cutting, slicing, stir-frying, heat treatment, etc. The defects in bonding technology will bring unpleasant experience to consumers, affect the product repurchase rate and market sales, and further affect the market recognition of plant meat products. In recent years, with the development of plant meat technology, more scholars have begun to study the extruded and puffed raw materials of drawn protein with good density from the end of drawn protein raw materials. The wet-processed drawn protein has a more obvious filamentous fiber feel, but the disadvantage is that the wet-processed drawn protein raw materials are not easy to be colored and flavored for the second time, and the water content is high. During transportation and storage, the flavor is prone to rancidity and the texture becomes sticky, which is not conducive to the industrial production of downstream customers.

[0004] Patent CN 109820170 A uses konjac flour, vegetarian flour, high-gluten flour, and glutinous rice flour as raw materials, and adopts konjac thermal gel technology to simulate the fat layer and skin layer of pork, and uses shiitake mushroom feet and fibrous protein after being shredded and recombined with soy protein isolate to simulate the lean meat layer of pork. However, the gel system formed by a single konjac flour system will lose water and have poor freeze resistance as the storage time increases under quick-freezing conditions. After thawing, the connection between the three-layer structure may break, which is not conducive to maintaining the integrity of the structure. In addition, the lean meat layer uses fibrous protein and shiitake mushroom feet after being shredded, which cannot present the filamentous fiber feel, chewy feel, and fat-lean feel of meat.

[0005] Therefore, it is very necessary to provide a kind of protein that can realize the fusion, firmness and freeze-thaw stability of the three-layer structure of lean meat layer, fat layer and skin layer of simulated pork products. Summary of the invention

[0006] In view of this, the technical problem to be solved by the present invention is to provide a method for preparing spherical fibrous protein. The spherical fibrous protein provided by the present invention can achieve the fusion, firmness and freeze-thaw stability of the three-layer structure of lean meat layer, fat layer and cortex layer of simulated pork products.

[0007] The present invention intends to provide an application of spherical fibrous protein and compound powder in plant pork belly, focusing on solving two technical problems. One is the shape of imitating pork products, which has the fibrosis and fat-lean feeling of meat; the other is to solve the problem that the three-layer structure of the lean meat layer, fat layer and cortex of the imitation pork product is not tightly bonded and is not resistant to high temperature.

[0008] The present invention provides a spherical fibrous protein, comprising the following raw materials in parts by weight:

[0009] 30-40 parts of isolated soy protein, 22-30 parts of wheat protein, 8-14 parts of pea protein, 10-15 parts of wheat starch, 5-8 parts of tapioca starch, 3-7 parts of wood fiber, 0.1-0.3 parts of calcium carbonate, 0.1-0.3 parts of calcium sulfate, 0.04-0.1 parts of xanthan gum, 0.05-0.1 parts of monoglyceride, and 0.03-0.1 parts of L-cysteine.

[0010] The present invention provides a spherical fibrous protein, comprising the following raw materials in parts by weight:

[0011] 32-40 parts of isolated soy protein, 23-30 parts of wheat protein, 8-13 parts of pea protein, 10-14 parts of wheat starch, 5-8 parts of tapioca starch, 4-7 parts of wood fiber, 0.1-0.3 parts of calcium carbonate, 0.1-0.3 parts of calcium sulfate, 0.04-0.09 parts of xanthan gum, 0.05-0.1 parts of monoglyceride and 0.03-0.1 parts of L-cysteine.

[0012] The present invention provides a spherical fibrous protein, comprising the following raw materials in parts by weight:

[0013] 36-40 parts of soy protein isolate, 25-30 parts of wheat protein, 8-14 parts of pea protein, 10-13 parts of wheat starch, 5-7 parts of tapioca starch, 5.4-7 parts of wood fiber, 0.2-0.3 parts of calcium carbonate, 0.1-0.3 parts of calcium sulfate, 0.04-0.08 parts of xanthan gum, 0.06-0.1 parts of monoglyceride, and 0.03-0.1 parts of L-cysteine.

[0014] In some embodiments, the spherical fibrous protein includes the following raw materials in parts by weight, based on 100 parts by total weight of powder raw materials and auxiliary materials:

[0015] 37.5 parts of soy protein isolate, 28 parts of wheat protein, 12 parts of pea protein, 10 parts of wheat starch, 6.4 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0016] In some embodiments, the globular fibrous protein comprises the following raw materials in parts by weight:

[0017] 40 parts of soy protein isolate, 25 parts of wheat protein, 10 parts of pea protein, 13 parts of wheat starch, 5.5 parts of tapioca starch, 6 parts of wood fiber, 0.2 parts of calcium carbonate, 0.1 parts of calcium sulfate, 0.08 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.06 parts of L-cysteine;

[0018] In some embodiments, the globular fibrous protein comprises the following raw materials in parts by weight:

[0019] 38 parts of soy protein isolate, 30 parts of wheat protein, 8 parts of pea protein, 10 parts of wheat starch, 7 parts of tapioca starch, 6.3 parts of wood fiber, 0.2 parts of calcium carbonate, 0.3 parts of calcium sulfate, 0.06 parts of xanthan gum, 0.08 parts of monoglyceride, and 0.06 parts of L-cysteine;

[0020] In some embodiments, the globular fibrous protein comprises the following raw materials in parts by weight:

[0021] 36 parts of soy protein isolate, 28 parts of wheat protein, 13 parts of pea protein, 12 parts of wheat starch, 5 parts of tapioca starch, 5.4 parts of wood fiber, 0.2 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.07 parts of xanthan gum, 0.1 parts of monoglyceride, and 0.03 parts of L-cysteine.

[0022] The present invention creatively adopts the synergistic effect of soy protein isolate, wheat protein and pea protein to prepare spherical filamentous protein with a moisture content of less than 10%. It is easy to store, color and taste, and has the fiber and chewy feel of meat. It is suitable as a raw material for reconstituted plant meat. After being combined with plant protein slurry, it presents the fat and lean texture of meat.

[0023] Most products on the market use dry-method silk protein rehydrated and disassembled into silk and reconstituted with plant protein slurry to simulate the chewing feeling of meat, but the fiber feeling is not obvious; wet-method silk protein has good fiber and chewing feeling, but the water content is as high as 40%, which is not easy to store, transport and process later; while this patent uses spherical dry-method silk protein as raw material, without the silk-disassembling process, which can better present the fiber and chewing feeling of meat, and during the transportation process, the water content is low, and it is easy to store and process.

[0024] The present invention provides a method for preparing globular fibrous protein, comprising the following steps:

[0025] A) mixing soy protein isolate, wheat protein, pea protein, tapioca starch, wheat starch, wood fiber, calcium carbonate, calcium sulfate, xanthan gum, monoglyceride and L-cysteine, and stirring to obtain raw materials and auxiliary materials;

[0026] B) mixing the raw materials and water at a certain frequency and extruding and expanding them to obtain spherical fibrous protein after extrusion and expansion;

[0027] C) drying the extruded and expanded spherical fibrous protein to obtain the fibrous protein.

[0028] The invention provides a method for preparing spherical drawn protein, which comprises the following steps: firstly, soy protein isolate, wheat protein, pea protein, cassava starch and wood fiber raw materials are conveyed to a mixer through a vibrating screen; and weighed calcium carbonate, calcium sulfate, xanthan gum, monoglyceride and L-cysteine ​​are added to an auxiliary material bin and conveyed to the mixer.

[0029] The parameters of the mixer are set as follows: speed 50-80 r / min, specifically 50 r / min, 60 r / min, 70 r / min, 80 r / min; or a range value between any two of the above; time 30-40 min; specifically 30 min, 32 min, 34 min, 36 min, 38 min, 40 min; or a range value between any two of the above; and the mixed raw and auxiliary materials are obtained.

[0030] The feeding frequency of the above raw and auxiliary materials is controlled to be 10-14 Hz, and the water feeding frequency is controlled to be 32-38 Hz.

[0031] The raw materials and auxiliary materials are extruded and expanded to obtain the extruded and expanded spherical fibrous protein.

[0032] According to the present invention, the parameters of extrusion puffing include:

[0033] The temperature of zone 1 is 85-90°C; specifically, it can be 85°C, 86°C, 87°C, 88°C, 89°C, 89°C; or a range between any two of the above; the temperature of zone 2 is 120-130°C; specifically, it can be 120°C, 121°C, 122°C, 123°C, 124°C, 125°C, 126°C, 127°C, 128°C, 129°C, 130°C; or a range between any two of the above; the temperature of zone 3 is 165-180°C; specifically, it can be: 165°C, 166°C, 167°C, 168°C, 169°C, 170°C, 171°C, 172°C, 173°C, 174°C, 175°C, 176°C, 177°C, 178°C, 179°C, 180°C; or a range between any two of the above; the temperature of zone 4 is 170-180°C, Specifically, it can be 170℃, 171℃, 172℃, 173℃, 174℃, 175℃, 176℃, 177℃, 178℃, 179℃, 180℃; or a range between any two of the above; die temperature 160-170℃; 160℃, 161℃, 162℃, 163℃, 164℃, 165℃, 166℃, 167℃, 168℃, 169℃, 170℃, or a range between any two of the above; main engine speed 165-175rpm; specifically, it can be 165rpm, 166rpm, 167rpm, 168rpm, 169rpm, 170rpm, 171rpm, 172rpm, 173rpm, 174rpm, 175rpm; or a range between any two of the above.

[0034] The extruded and puffed spherical fibrous protein is transported to the dryer through a pipeline. The dried spherical fibrous protein enters the finished product warehouse and is packaged and passed through a metal detector to obtain the finished spherical fibrous protein product.

[0035] The present invention provides a use of the globular fibrous protein described in any one of the above items or the globular fibrous protein prepared by any one of the above preparation methods in preparing plant pork belly.

[0036] Especially for preparing the lean meat layer of vegetable pork belly.

[0037] The present invention has clearly described the components and preparation process of the globular fibrous protein, which will not be repeated here.

[0038] The invention provides a plant pork belly comprising a lean meat layer, a fat layer and a cortex.

[0039] Based on the total weight of the finished product plant streaky pork lean meat layer structure being 100 parts, the lean meat layer includes the following raw materials in parts by weight:

[0040] 30-35 parts of globular fibrous protein, 5-10 parts of special powder for bonding lean meat layer, 2-3 parts of edible oil and the balance of water;

[0041] The special powder for bonding the lean meat layer comprises, by weight, 50-55 parts of vegetable protein powder, 12-18 parts of colloid, 28-35 parts of starch, 1.2-2 parts of glutamine aminotransferase, and 0.2-0.6 parts of alkali.

[0042] In a preferred embodiment of the present invention, the lean meat layer comprises the following raw materials in parts by weight:

[0043] 30-34 parts of globular fibrous protein, 7-9 parts of special powder for bonding lean meat layer, 2-3 parts of edible oil and the balance of water;

[0044] In some specific embodiments, the lean meat layer comprises the following raw materials in parts by weight:

[0045] 32.5 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 2 parts of edible oil and 57.5 parts of water;

[0046] In some specific embodiments, the lean meat layer comprises the following raw materials in parts by weight:

[0047] 30 parts of globular fibrous protein, 9 parts of special powder for bonding lean meat layer, 3 parts of edible oil and 58 parts of remaining water;

[0048] In some specific embodiments, the lean meat layer comprises the following raw materials in parts by weight:

[0049] 31 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 3 parts of edible oil and 58 parts of remaining water;

[0050] In some specific embodiments, the lean meat layer comprises the following raw materials in parts by weight:

[0051] 32 parts of globular fibrous protein, 7 parts of special powder for bonding lean meat layer, 2.5 parts of edible oil and 58.5 parts of water;

[0052] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 50-55 parts of plant protein powder, 12-18 parts of colloid, 28-35 parts of starch, 1.2-2 parts of glutamine transaminase, and 0.2-0.6 parts of alkali.

[0053] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 51 to 54 parts of plant protein powder, 12 to 16 parts of colloid, 29 to 34 parts of starch, 1.3 to 1.9 parts of glutamine transaminase, and 0.2 to 0.5 parts of alkali.

[0054] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 52-53 parts of plant protein powder, 12-16 parts of colloid, 30-33 parts of starch, 1.4-1.8 parts of glutamine transaminase, and 0.2-0.5 parts of alkali.

[0055] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 30 parts of soy protein powder, 12 parts of wheat protein powder, 10 parts of pea protein powder, 10 parts of konjac gum, 4 parts of curdlan gum, 2 parts of xanthan gum, 2 parts of guar gum, 28 parts of acetylated distarch phosphate, 1.5 parts of glutamine transaminase, 0.2 parts of sodium carbonate, and 0.3 parts of calcium hydroxide.

[0056] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 30 parts of soy protein powder, 22 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of trehalose, 30 parts of potato starch, 1.6 parts of glutamine transaminase, 0.2 parts of potassium hydroxide, and 0.2 parts of potassium carbonate.

[0057] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 34 parts of soy protein powder, 18 parts of wheat protein powder, 10 parts of konjac gum, 6 parts of curdlan, 30 parts of acetate starch, 1.8 parts of glutamine transaminase, 0.1 parts of calcium hydroxide, and 0.1 parts of potassium carbonate.

[0058] In some specific embodiments, the special powder for bonding the lean meat layer includes, by weight, 32 parts of soy protein powder, 20 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of curdlan, 30 parts of acetylated distarch phosphate, 1.7 parts of glutamine transaminase, 0.1 parts of potassium hydroxide, and 0.2 parts of sodium carbonate.

[0059] The present invention includes the following raw materials in parts by weight based on 100 parts of the total weight of the finished plant pork belly fat layer structure:

[0060] 15-20 parts of special powder for fat layer bonding, 5-10 parts of edible oil and the balance of water;

[0061] The special powder for bonding the fat layer comprises, by weight, 35-40 parts of vegetable protein powder, 20-30 parts of colloid, 30-40 parts of starch, 1-1.5 parts of glutamine aminotransferase and 0.2-0.3 parts of alkali.

[0062] The present invention includes the following raw materials in parts by weight based on 100 parts of the total weight of the finished plant pork belly fat layer structure:

[0063] 15-18 parts of special powder for fat layer bonding, 7-10 parts of edible oil and the balance of water;

[0064] The special powder for bonding the fat layer comprises, by weight, 35-40 parts of vegetable protein powder, 22-29 parts of colloid, 32-38 parts of starch, 1.1-1.4 parts of glutamine aminotransferase, and 0.2-0.3 parts of alkali.

[0065] In some embodiments, the finished plant pork belly fat layer structure includes the following raw materials in parts by weight, based on a total weight of 100 parts:

[0066] 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0067] The special powder for bonding the fat layer comprises, by weight, 25 parts of soy protein powder, 10 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3.5 parts of xanthan gum, 3 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.25 parts of glutamine aminotransferase, and 0.25 parts of calcium hydroxide.

[0068] In some embodiments, the finished plant pork belly fat layer structure includes the following raw materials in parts by weight, based on a total weight of 100 parts:

[0069] 18 parts of special powder for fat layer bonding, 8 parts of edible oil and 74 parts of water;

[0070] The special powder for bonding the fat layer comprises, by weight, 27 parts of soy protein powder, 8 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3 parts of xanthan gum, 3.5 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.2 parts of glutamine transaminase, 0.2 parts of calcium hydroxide and 0.1 parts of sodium carbonate.

[0071] In some embodiments, the finished plant pork belly fat layer structure includes the following raw materials in parts by weight, based on a total weight of 100 parts:

[0072] 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0073] The special powder for bonding the fat layer comprises, by weight, 28 parts of soy protein powder, 7 parts of rice protein powder, 20 parts of konjac gum, 3 parts of curdlan gum, 3.5 parts of xanthan gum, 2 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.2 parts of glutamine aminotransferase, and 0.3 parts of calcium hydroxide.

[0074] In some embodiments, the finished plant pork belly fat layer structure includes the following raw materials in parts by weight, based on a total weight of 100 parts:

[0075] 16 parts of special powder for fat layer bonding, 7 parts of edible oil and 77 parts of water;

[0076] The special powder for bonding the fat layer comprises, by weight, 20 parts of soy protein powder, 10 parts of pea protein powder, 5 parts of wheat protein powder, 20 parts of konjac gum, 3 parts of curdlan gum, 3.3 parts of xanthan gum, 2 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.2 parts of glutamine transaminase, 0.3 parts of potassium hydroxide and 0.2 parts of potassium carbonate.

[0077] The present invention includes the following raw materials in parts by weight based on 100 parts of the total weight of the finished product plant streaky pork cortex structure:

[0078] 13-17 parts of special powder for cortex bonding and the balance water; the special powder for cortex bonding includes, by weight, 12-16 parts of plant protein powder, 40-55 parts of colloid, 30-40 parts of starch, 1-1.5 parts of glutamine transaminase, 0.5-0.8 parts of alkali and 1.0-1.5 parts of potassium chloride.

[0079] In some specific implementations, the total weight of the finished product plant streaky pork cortex structure is 100 parts, including the following raw materials in parts by weight:

[0080] 14-17 parts of special powder for skin bonding and the balance of water;

[0081] The special powder for cortex bonding comprises, by weight, 13 to 15 parts of plant protein powder, 40 to 55 parts of colloid, 30 to 40 parts of starch, 1.0 to 1.4 parts of glutamine aminotransferase, 0.6 to 0.8 parts of alkali, and 1.1 to 1.4 parts of potassium chloride.

[0082] In some embodiments, the total weight of the finished product of the plant pork belly cortex structure is 100 parts, and the following raw materials are included in parts by weight:

[0083] 16 parts of special powder for cortical bonding and 84 parts of water;

[0084] The special powder for cortex bonding comprises, by weight, 6 parts of soy protein powder, 8 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan, 10 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.2 parts of potassium chloride, 0.6 parts of calcium hydroxide and 0.2 parts of potassium carbonate.

[0085] In some embodiments, the total weight of the finished product of the plant pork belly cortex structure is 100 parts, and the following raw materials are included in parts by weight:

[0086] 15 parts of special powder for cortical bonding and 85 parts of water;

[0087] The special powder for cortex bonding comprises, by weight, 8 parts of soy protein powder, 6 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan gum, 8 parts of carrageenan, 10 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.2 parts of potassium chloride and 0.8 parts of calcium hydroxide.

[0088] In some embodiments, the total weight of the finished plant pork belly cortex structure is 100 parts, and the following raw materials are included in parts by weight:

[0089] 16 parts of special powder for cortical bonding and 84 parts of water;

[0090] The special powder for cortex bonding comprises, by weight, 6 parts of soy protein powder, 10 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan gum, 8 parts of carrageenan, 8 parts of trehalose, 30 parts of acetylated distarch phosphate, 1.2 parts of transglutaminase, 1.2 parts of potassium chloride, 0.4 parts of calcium hydroxide and 0.2 parts of sodium carbonate.

[0091] In some embodiments, the total weight of the finished plant pork belly cortex structure is 100 parts, and the following raw materials are included in parts by weight:

[0092] 17 parts of special powder for skin bonding and 83 parts of water;

[0093] The special powder for cortex bonding comprises, by weight, 9 parts of soy protein powder, 6 parts of pea protein powder, 28 parts of konjac gum, 8 parts of curdlan gum, 8 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.25 parts of potassium chloride, 0.5 parts of calcium hydroxide and 0.25 parts of potassium hydroxide.

[0094] According to the present invention, the plant protein powder includes one or more of wheat protein, soy protein or pea protein; the colloid includes one or more combinations of carrageenan, xanthan gum, konjac gum, trehalose, curdlan gum or guar gum; the starch includes one or more of hydroxypropyl distarch phosphate, acetate starch, acetylated distarch phosphate, tapioca starch or potato starch; the alkali includes one or more of calcium hydroxide, potassium hydroxide, potassium carbonate or sodium carbonate; the edible oil includes one or more of corn oil, soybean oil, linseed oil, sunflower seed oil or peanut oil.

[0095] The present invention provides a method for preparing plant pork belly, comprising the following steps:

[0096] A) mixing the spherical fibrous protein with water, rehydrating and coloring until the inner core of the spherical fibrous protein is soft and free of hard core, and then setting aside;

[0097] B) mixing the special powder for bonding the lean meat layer with water, chopping and stirring, adding edible oil, continuing to chop and stir, adding the spherical fibrous protein prepared in step A), mixing, and obtaining the lean meat layer;

[0098] C) mixing the fat layer bonding powder with water, chopping and stirring, adding edible oil, and continuing to chop and stir until the fat layer is uniformly emulsified;

[0099] D) mixing the special powder for cortex bonding with water, chopping and stirring to obtain a cortex;

[0100] E) The lean meat layer, the fat layer and the skin layer are combined and heated to obtain plant-based pork belly.

[0101] The invention provides a method for preparing plant streaky pork. Firstly, the spherical fibrous protein is mixed with water, and the spherical fibrous protein is rehydrated and colored until the inner core of the spherical fibrous protein is soft and has no hard core, and the mixture is set aside.

[0102] The mass ratio of the globular fibrous protein to water is 1:1-1.5.

[0103] Preparation of special powder for bonding lean meat layer: adding plant protein powder, starch, colloid, alkali and glutamine transaminase into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine as follows: speed 30-50r / min, time 30-40min, to obtain special powder for bonding lean meat layer.

[0104] The special powder for bonding the lean meat layer is mixed with water, and the mixture is chopped and stirred. Edible oil is added, and the mixture is continued to be chopped and stirred. The spherical fibrous protein prepared in step A) is added and mixed to obtain the lean meat layer.

[0105] Preferably, the lean meat layer is prepared by placing ice water in a chopper, adding special adhesive powder, first mixing the water-powder at 300-400 r / min for 30-40s until it is uniform, increasing the speed to 1500-2000 r / min and chopping for 3-4 minutes, chopping until there are no powder particles, adding edible oil, controlling the speed to 1500-2000 r / min and chopping for 1-2 minutes, after emulsification is uniform, adding spherical fibrous protein, mixing evenly, and setting aside.

[0106] Preparation of special powder for fat layer bonding: adding vegetable protein powder, starch, colloid, alkali and glutamine transaminase into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine as follows: speed 30-50r / min, time 30-40min, to obtain special powder for fat layer bonding;

[0107] Preparation of fat layer: Place ice water in a chopper, add special adhesive powder, mix the water-powder at 300-400 r / min for 30 seconds until it is uniform, increase the speed to 1500-2000 r / min and chop for 3-4 minutes, chop until there are no powder particles, add edible oil, control the speed to 1500-2000 r / min and chop for 1-2 minutes, and after emulsification is uniform, set aside.

[0108] Preparation of special powder for cortical bonding: adding plant protein powder, starch, colloid, alkali, glutamine transaminase and potassium chloride into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine as follows: speed 30-50r / min, time 30-40min, to obtain special powder for cortical bonding.

[0109] Preparation of the skin layer: Place ice water in a chopper, add the special adhesive powder, mix the water and powder at 300-400r / min for 30s until it is uniform, increase the speed to 1500-2000r / min and chop for 3-4min, chop until there are no powder particles, and set aside.

[0110] The lean meat layer, the fat layer and the skin layer are combined and heated to obtain plant-based pork belly.

[0111] The present invention preferably combines the lean meat layer, the fat layer and the skin layer in a ratio of 2:1:1 to 3:1:1, places them in a 50-55° C. water bath for 50-60 minutes, and steams or boils them at 99° C. for 40-50 minutes to obtain the shaped vegetable pork belly.

[0112] After cooling the above-mentioned plant pork belly to room temperature, store it at 4°C or -18°C.

[0113] This patent uses the independently developed dense spherical fibrous protein as raw material. Through the back-end tumbling, coloring and flavoring, the structure of the fibrous protein raw material is not destroyed. It combines biological enzymes and composite gel network technology to present the filamentous fiber feeling of the simulated pork lean meat layer. In view of the phenomenon of phase separation of the three-layer structure of lean meat layer, fat layer and cortex, the independently developed product compound powder is used, and the three-phase fusion principle is combined with biological enzymes and composite gel network technology to give the product a firm structure, thereby improving the product's resistance to mechanical damage during slicing, dicing and stir-frying during heating.

[0114] This patent uses the independently developed spherical silk protein as raw material to provide the fiber and chewy feel of meat. The bonding technology uses soy protein isolate as the main raw material, and synergistically compounded modified starch, xanthan gum, carrageenan, curdlan, konjac gum, glutamine transaminase and other auxiliary materials to achieve the fusion, firmness and freeze-thaw stability of the three-layer structure of lean meat layer, fat layer and cortex of simulated pork products.

[0115] The composition of this patent invention can make the protein and plant fiber composition have good solubility, solving the technical problem that protein and plant fiber are easy to stratify after being dissolved in water. It has a smooth taste and no granularity, and is mainly used in liquid and solid beverages. This patent belongs to plant reconstituted meat. Through the characteristics of the lean meat layer, fat layer and cortex, special powders of products with different ingredients and proportions are developed to solve the phase separation phenomenon between the three phases.

[0116] The lean meat layer, fat layer and skin layer of the products on the market are prone to three-layer phase separation during frying. This patent uses plant protein, colloid, alkali and glutamine transaminase as raw materials to study the composition and proportion of the three-layer structure special powder, which increases the adhesion between the lean meat layer, fat layer and skin layer, and is less likely to separate phases during the back-end processing.

[0117] The lean meat layer is composed of dry spherical drawn protein. After combining with the plant protein slurry, it better presents the fat-lean texture of the product and is not prone to the breakage of lean meat and fat meat during processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0118] Figure 1 From left to right are the spherical drawn protein, plant pork belly and plant pork belly dishes prepared by the present invention. DETAILED DESCRIPTION

[0119] The present invention provides a spherical fibrous protein and a preparation method thereof and an application in plant streaky pork. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to realize and apply the technology of the present invention.

[0120] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0121] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0122] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0123] In this application, "at least one" means one or more, "more than one" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items.

[0124] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0125] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0126] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0127] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0128] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0129] In order to further illustrate the present invention, the spherical fibrous protein provided by the present invention, its preparation method and application in plant streaky pork are described in detail below in conjunction with the embodiments.

[0130] Example 1

[0131] This embodiment provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw materials and auxiliary materials:

[0132] 37.5 parts of soy protein isolate, 28 parts of wheat protein, 12 parts of pea protein, 10 parts of wheat starch, 6.4 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0133] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0134] (1) Weighing materials: weigh raw materials and auxiliary materials such as soy protein isolate, wheat protein, pea protein, wheat starch, tapioca starch, wood fiber, calcium carbonate, L-cysteine ​​and xanthan gum according to the proportion;

[0135] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, calcium sulfate, xanthan gum, monoglyceride, and L-cysteine ​​of step 1 are added to an auxiliary material bin and conveyed to the mixer; the parameters of the mixer are set as follows: speed 60 r / min, time 30 min, to obtain mixed raw materials and auxiliary materials;

[0136] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 12 Hz, the water feeding frequency is controlled to be 36 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 88°C, zone 2 temperature 130°C, zone 3 temperature 175°C, zone 4 temperature 180°C, die head temperature 165°C, and main engine speed 170 rpm, to obtain spherical fibrous protein after extrusion puffing;

[0137] (4) Drying and finishing: The extruded and puffed spherical fibrous protein in step (3) is transported to a dryer through a pipeline, and the dried spherical fibrous protein enters a finished product bin, and is packaged and passed through a metal detector to obtain a finished spherical fibrous protein product;

[0138] (5) Determination of functional indicators: The spherical fibrous protein of step (4) is evaluated for rehydration time, toughness, chewiness and fibrous state, and spherical fibrous protein with strong fiber and chewiness is obtained, which is used as the raw material of plant pork belly.

[0139] Example 2

[0140] This embodiment provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw materials and auxiliary materials:

[0141] 40 parts of soy protein isolate, 25 parts of wheat protein, 10 parts of pea protein, 13 parts of wheat starch, 5.5 parts of tapioca starch, 6 parts of wood fiber, 0.2 parts of calcium carbonate, 0.1 parts of calcium sulfate, 0.08 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.06 parts of L-cysteine;

[0142] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0143] (1) The steps are the same as those in Example 1;

[0144] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, calcium sulfate, xanthan gum, monoglyceride, and L-cysteine ​​of step 1 are added to an auxiliary material bin and conveyed to the mixer; the parameters of the mixer are set as follows: speed 55 r / min, time 35 min, to obtain mixed raw materials and auxiliary materials;

[0145] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 13 Hz, the water feeding frequency is controlled to be 38 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 90°C, zone 2 temperature 125°C, zone 3 temperature 170°C, zone 4 temperature 180°C, die head temperature 165°C, and main engine speed 175 rpm, to obtain spherical fibrous protein after extrusion puffing;

[0146] Steps (4) to (5) are the same as those in Example 1.

[0147] Example 3

[0148] This embodiment provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw materials and auxiliary materials:

[0149] 38 parts of soy protein isolate, 30 parts of wheat protein, 8 parts of pea protein, 10 parts of wheat starch, 7 parts of tapioca starch, 6.3 parts of wood fiber, 0.2 parts of calcium carbonate, 0.3 parts of calcium sulfate, 0.06 parts of xanthan gum, 0.08 parts of monoglyceride, and 0.06 parts of L-cysteine;

[0150] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0151] (1) The steps are the same as those in Example 1;

[0152] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, calcium sulfate, xanthan gum, monoglyceride, and L-cysteine ​​of step 1 are added to an auxiliary material bin and conveyed to the mixer; the parameters of the mixer are set as follows: speed 50 r / min, time 40 min, to obtain mixed raw materials and auxiliary materials;

[0153] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 12 Hz, the water feeding frequency is controlled to be 38 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 88°C, zone 2 temperature 130°C, zone 3 temperature 170°C, zone 4 temperature 180°C, die head temperature 170°C, and main engine speed 170 rpm, to obtain spherical fibrous protein after extrusion puffing;

[0154] Steps (4) to (5) are the same as those in Example 1.

[0155] Example 4

[0156] This embodiment provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw materials and auxiliary materials:

[0157] 36 parts of soy protein isolate, 28 parts of wheat protein, 13 parts of pea protein, 12 parts of wheat starch, 5 parts of tapioca starch, 5.4 parts of wood fiber, 0.2 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.07 parts of xanthan gum, 0.1 parts of monoglyceride, and 0.03 parts of L-cysteine;

[0158] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0159] (1) The steps are the same as those in Example 1;

[0160] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, calcium sulfate, xanthan gum, monoglyceride, and L-cysteine ​​of step 1 are added to an auxiliary material bin and conveyed to the mixer; the parameters of the mixer are set as follows: speed 55 r / min, time 40 min, to obtain mixed raw materials and auxiliary materials;

[0161] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 13 Hz, the water feeding frequency is controlled to be 38 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 90°C, zone 2 temperature 130°C, zone 3 temperature 175°C, zone 4 temperature 180°C, die head temperature 175°C, and main engine speed 170 rpm, to obtain spherical fibrous protein after extrusion puffing;

[0162] Steps (4) to (5) are the same as those in Example 1.

[0163] Comparative Example 1 (reducing the amount of soy protein isolate and increasing the amount of wheat and pea protein)

[0164] This comparative example provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw and auxiliary materials:

[0165] 25 parts of soy protein isolate, 30.5 parts of wheat protein, 22 parts of pea protein, 10 parts of wheat starch, 6.4 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0166] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0167] Steps (1) to (5) are the same as those in Example 1.

[0168] Comparative Example 2 (without addition of L-cysteine)

[0169] This comparative example provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw and auxiliary materials:

[0170] 38 parts of soy protein isolate, 28 parts of wheat protein, 12 parts of pea protein, 10 parts of wheat starch, 6 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, and 0.06 parts of monoglyceride;

[0171] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0172] (1) The steps are the same as those in Example 1;

[0173] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, calcium sulfate, xanthan gum, and monoglyceride of step 1 are added to an auxiliary material bin and conveyed to the mixer; the parameters of the mixer are set as follows: speed 50 r / min, time 40 min, to obtain mixed raw materials and auxiliary materials;

[0174] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 12 Hz, the water feeding frequency is controlled to be 36 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 90°C, zone 2 temperature 125°C, zone 3 temperature 170°C, zone 4 temperature 175°C, die head temperature 165°C, and main engine speed 170r, to obtain spherical fibrous protein after extrusion puffing;

[0175] Steps (4) to (5) are the same as those in Example 1.

[0176] Comparative Example 3 (Changing the Feed and Water Intake Frequency)

[0177] This comparative example provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw and auxiliary materials:

[0178] 37.5 parts of soy protein isolate, 28 parts of wheat protein, 12 parts of pea protein, 10 parts of wheat starch, 6.4 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0179] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0180] (1) The steps are the same as those in Example 1;

[0181] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, L-cysteine, and xanthan gum auxiliary materials of step 1 are added to an auxiliary material bin, and conveyed to the mixer; the parameters of the mixer are set as follows: speed 55 r / min, time 40 min, to obtain mixed raw materials and auxiliary materials;

[0182] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 15 Hz, the water feeding frequency is controlled to be 30 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 88°C, zone 2 temperature 130°C, zone 3 temperature 175°C, zone 4 temperature 180°C, die head temperature 165°C, and main engine speed 170r, to obtain spherical fibrous protein after extrusion puffing;

[0183] Steps (4) to (5) are the same as those in Example 1.

[0184] Comparative Example 4 (Changing the die temperature to 140°C)

[0185] This comparative example provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw and auxiliary materials:

[0186] 37.5 parts of soy protein isolate, 28 parts of wheat protein, 12 parts of pea protein, 10 parts of wheat starch, 6.4 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0187] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0188] (1) The steps are the same as those in Example 1;

[0189] (2) Mixing raw materials and auxiliary materials: The weighed soy protein isolate, wheat protein, pea protein, tapioca starch, and wood fiber raw materials of step 1 are conveyed to a mixer through a vibrating screen; the weighed calcium carbonate, L-cysteine, and xanthan gum auxiliary materials of step 1 are added to an auxiliary material bin, and conveyed to the mixer; the parameters of the mixer are set as follows: speed 55 r / min, time 35 min, to obtain mixed raw materials and auxiliary materials;

[0190] (3) Extrusion puffing: The feeding frequency of step 2 is controlled to be 12 Hz, the water feeding frequency is controlled to be 36 Hz, and the extrusion puffing equipment parameters are: zone 1 temperature 90°C, zone 2 temperature 125°C, zone 3 temperature 175°C, zone 4 temperature 180°C, die head temperature 140°C, and main engine speed 175r, to obtain spherical fibrous protein after extrusion puffing;

[0191] Steps (4) to (5) are the same as those in Example 1.

[0192] Comparative Example 5 (adding only pea protein)

[0193] This comparative example provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw and auxiliary materials:

[0194] 77 parts of pea protein, 10.5 parts of wheat starch, 6.4 parts of tapioca starch, 5.4 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0195] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0196] Steps (1) to (5) are the same as those in Example 1.

[0197] Comparative Example 6 (using wheat, pea and rice protein)

[0198] This comparative example provides a method for preparing a spherical fibrous protein raw material, which includes the following raw materials in parts by weight, based on 100 parts of the total weight of the powder raw and auxiliary materials:

[0199] 35 parts of wheat protein, 22 parts of pea protein, 20.5 parts of rice protein, 10.5 parts of wheat starch, 6 parts of tapioca starch, 5.3 parts of wood fiber, 0.3 parts of calcium carbonate, 0.2 parts of calcium sulfate, 0.04 parts of xanthan gum, 0.06 parts of monoglyceride, and 0.1 parts of L-cysteine;

[0200] A method for preparing a spherical fibrous protein raw material comprises the following steps:

[0201] Steps (1) to (5) are the same as those in Example 1.

[0202] Example 5

[0203] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0204] Lean meat layer: 32.5 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 2 parts of edible oil and 57.5 parts of water;

[0205] The special powder for bonding the lean meat layer comprises, by weight, 32 parts of soy protein powder, 20 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of curdlan, 30 parts of acetylated distarch phosphate, 1.7 parts of glutamine transaminase, 0.1 parts of potassium hydroxide and 0.2 parts of sodium carbonate.

[0206] Fat layer: 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0207] The special powder for bonding the fat layer comprises, by weight, 25 parts of soy protein powder, 10 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3.5 parts of xanthan gum, 3 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.25 parts of glutamine aminotransferase, and 0.25 parts of calcium hydroxide.

[0208] Cortex: 16 parts of cortex bonding powder and 84 parts of water;

[0209] The special powder for cortex bonding comprises, by weight, 6 parts of soy protein powder, 8 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan, 10 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.2 parts of potassium chloride, 0.6 parts of calcium hydroxide and 0.2 parts of potassium carbonate.

[0210] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0211] (1) Weigh the experimental raw materials and auxiliary materials as needed;

[0212] (2) Weigh the spherical fibrous protein, rehydrate and color the spherical fibrous protein with water in a ratio of 1:1.2 until the inner core of the fibrous protein is soft and has no hard core, and set aside;

[0213] (3) preparing a special powder for bonding the lean meat layer: adding soy protein powder, wheat protein powder, konjac gum, curdlan gum, acetylated distarch phosphate, glutamine aminotransferase, potassium hydroxide and sodium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: a speed of 40 r / min and a time of 35 min, to obtain a special powder for bonding the lean meat layer;

[0214] (4) preparing a special powder for bonding fat layer: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, xanthan gum, trehalose, hydroxypropyl distarch phosphate, glutamine aminotransferase, and calcium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for bonding fat layer;

[0215] (5) preparing a special powder for cortex bonding: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, carrageenan, trehalose, hydroxypropyl distarch phosphate, transglutaminase, potassium chloride, calcium hydroxide and potassium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for cortex bonding;

[0216] (6) Preparation of lean meat layer: Place ice water in a chopper, add the adhesive powder from step (3), chop at 300 r / min for 30 seconds to evenly mix the powder and water, increase the speed to 1500 r / min and chop for 3 minutes until there are no powder particles, add edible oil, chop at 1500 r / min for 2 minutes, emulsify evenly, add the spherical fibrous protein from step (2), mix evenly, and set aside;

[0217] (7) Preparation of fat layer: Place ice water in a chopper, add the special adhesive powder from step (4), chop and mix at 350 r / min for 30 seconds to evenly mix the powder and water, increase the speed to 1800 r / min and chop for 3 minutes until there are no powder particles, add edible oil, chop and mix at 2000 r / min for 1 minute, emulsify evenly, and set aside;

[0218] (8) Preparation of the skin layer: Place ice water in a chopper, add the adhesive powder from step (5), chop at 300 r / min for 35 seconds to evenly mix the powder and water, increase the speed to 1800 r / min and chop for 3 minutes until there are no powder particles, and set aside;

[0219] (9) Molding: The lean meat layer, the fat layer and the skin layer are combined in a ratio of 3:1:1, and are placed in a 55° C. water bath for proofing for 50 min, and steamed or boiled at 99° C. for 50 min to obtain molded vegetable pork belly;

[0220] (10) Finished product: After the vegetable pork belly prepared in step (9) is cooled to room temperature, it is stored at 4°C or -18°C.

[0221] Example 6

[0222] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0223] Lean meat layer: 30 parts of globular fibrous protein, 9 parts of special powder for bonding lean meat layer, 3 parts of edible oil and 58 parts of remaining water;

[0224] The special powder for bonding the lean meat layer comprises, by weight, 34 parts of soy protein powder, 18 parts of wheat protein powder, 10 parts of konjac gum, 6 parts of curdlan, 30 parts of acetate starch, 1.8 parts of glutamine transaminase, 0.1 parts of calcium hydroxide and 0.1 parts of potassium carbonate.

[0225] Fat layer: 18 parts of special powder for fat layer bonding, 8 parts of edible oil and 74 parts of water;

[0226] The special powder for bonding the fat layer comprises, by weight, 27 parts of soy protein powder, 8 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3 parts of xanthan gum, 3.5 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.2 parts of glutamine transaminase, 0.2 parts of calcium hydroxide and 0.1 parts of sodium carbonate.

[0227] Cortex: 15 parts of cortex bonding powder and 85 parts of water;

[0228] The special powder for cortex bonding comprises, by weight, 8 parts of soy protein powder, 6 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan gum, 8 parts of carrageenan, 10 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.2 parts of potassium chloride and 0.8 parts of calcium hydroxide.

[0229] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0230] (1) Weigh the experimental raw materials and auxiliary materials as needed;

[0231] (2) Weighing the spherical fibrous protein, rehydrating and coloring the spherical fibrous protein with water in a ratio of 1:1.3 until the inner core of the fibrous protein is soft and has no hard core, and set aside;

[0232] (3) preparing a special powder for bonding the lean meat layer: adding soy protein powder, wheat protein powder, konjac gum, curdlan gum, acetate starch, glutamine aminotransferase, potassium hydroxide and potassium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: a speed of 40 r / min and a time of 35 min, to obtain a special powder for bonding the lean meat layer;

[0233] (4) preparing a fat layer bonding powder: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, xanthan gum, trehalose, hydroxypropyl distarch phosphate, glutamine aminotransferase, calcium hydroxide and sodium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a fat layer bonding powder;

[0234] (5) preparing a special powder for cortex bonding: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, carrageenan, trehalose, hydroxypropyl distarch phosphate, transglutaminase, potassium chloride and calcium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: a speed of 45 r / min and a time of 30 min to obtain a special powder for cortex bonding;

[0235] (6) Preparation of lean meat layer: Place ice water in a chopper, add the adhesive powder from step (3), chop at 350 r / min for 30 seconds to evenly mix the powder and water, increase the speed to 2000 r / min and chop for 3 minutes until there are no powder particles, add edible oil, chop at 1500 r / min for 2 minutes, and after emulsification, add the spherical fibrous protein from step (2), mix evenly, and set aside;

[0236] (7) Preparation of fat layer: Place ice water in a chopper, add the special adhesive powder from step (4), chop at 350 r / min for 30 seconds to evenly mix the powder and water, increase the speed to 1800 r / min and chop for 4 minutes until there are no powder particles, add edible oil, chop at 2000 r / min for 1 minute, emulsify evenly, and set aside;

[0237] (8) Preparation of the skin layer: Place ice water in a chopper, add the adhesive powder from step (5), chop at 300 r / min for 40 seconds to evenly mix the powder and water, increase the speed to 1800 r / min and chop for 4 minutes until there are no powder particles, and set aside;

[0238] (9) Molding: The lean meat layer, the fat layer and the skin layer are combined in a ratio of 2.5:1:1, and are placed in a 55° C. water bath for proofing for 55 min, and steamed or boiled at 99° C. for 50 min to obtain molded vegetable pork belly;

[0239] (10) Finished product: After the vegetable pork belly prepared in step (9) is cooled to room temperature, it is stored at 4°C or -18°C.

[0240] Example 7

[0241] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0242] Lean meat layer: 31 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 3 parts of edible oil and 58 parts of remaining water;

[0243] The special powder for bonding the lean meat layer comprises, by weight, 30 parts of soy protein powder, 22 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of trehalose, 30 parts of potato starch, 1.6 parts of glutamine transaminase, 0.2 parts of potassium hydroxide and 0.2 parts of potassium carbonate.

[0244] Fat layer: 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0245] The special powder for bonding the fat layer comprises, by weight, 28 parts of soy protein powder, 7 parts of rice protein powder, 20 parts of konjac gum, 3 parts of curdlan gum, 3.5 parts of xanthan gum, 2 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.2 parts of glutamine aminotransferase, and 0.3 parts of calcium hydroxide.

[0246] Cortex: 16 parts of cortex bonding powder and 84 parts of water;

[0247] The special powder for cortex bonding comprises, by weight, 6 parts of soy protein powder, 10 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan gum, 8 parts of carrageenan, 8 parts of trehalose, 30 parts of acetylated distarch phosphate, 1.2 parts of transglutaminase, 1.2 parts of potassium chloride, 0.4 parts of calcium hydroxide and 0.2 parts of sodium carbonate.

[0248] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0249] Steps (1) to (2) are the same as those in Example 5;

[0250] (3) preparing a special powder for bonding the lean meat layer: adding soybean protein powder, wheat protein powder, konjac gum, trehalose, potato starch, glutamine aminotransferase, potassium hydroxide and potassium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 50 r / min, time 30 min, to obtain a special powder for bonding the lean meat layer;

[0251] (4) preparing a special powder for bonding fat layer: adding soybean protein powder, rice protein powder, konjac gum, curdlan gum, xanthan gum, trehalose, hydroxypropyl distarch phosphate, glutamine aminotransferase and calcium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for bonding fat layer;

[0252] (5) Preparing a special powder for cortex bonding: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, carrageenan, trehalose, acetylated distarch phosphate, transglutaminase, potassium chloride, calcium hydroxide and sodium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 40 r / min, time 30 min, to obtain a special powder for cortex bonding;

[0253] (6) Preparation of lean meat layer: Place ice water in a chopper, add the adhesive powder from step (3), chop at 300 r / min for 30 seconds to evenly mix the powder and water, increase the speed to 1500 r / min and chop for 4 minutes until there are no powder particles, add edible oil, chop at 1800 r / min for 1.5 minutes, and after emulsification, add the spherical fibrous protein from step (2), mix evenly, and set aside;

[0254] (7) Preparation of fat layer: Place ice water in a chopper, add the adhesive powder from step (4), chop at 350 r / min for 30 seconds to evenly mix the powder and water, increase the speed to 2000 r / min and chop for 3 minutes until there are no powder particles, add edible oil, chop at 1500 r / min for 2 minutes, emulsify evenly, and set aside;

[0255] (8) Preparation of the skin layer: Place ice water in a chopper, add the adhesive powder from step (5), chop at 300 r / min for 40 seconds to evenly mix the powder and water, increase the speed to 1800 r / min and chop for 3.5 minutes until there are no powder particles, and set aside;

[0256] Steps (9) to (10) are the same as those in Example 5.

[0257] Example 8

[0258] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0259] Lean meat layer: 32 parts of globular fibrous protein, 7 parts of special powder for bonding lean meat layer, 2.5 parts of edible oil and 58.5 parts of water;

[0260] The special powder for bonding the lean meat layer includes, by weight, 30 parts of soy protein powder, 12 parts of wheat protein powder, 10 parts of pea protein powder, 10 parts of konjac gum, 4 parts of curdlan gum, 2 parts of xanthan gum, 2 parts of guar gum, 28 parts of acetylated distarch phosphate, 1.5 parts of glutamine aminotransferase, 0.2 parts of sodium carbonate and 0.3 parts of calcium hydroxide.

[0261] Fat layer: 16 parts of special powder for fat layer bonding, 7 parts of edible oil and 77 parts of water;

[0262] The special powder for bonding the fat layer comprises, by weight, 20 parts of soy protein powder, 10 parts of pea protein powder, 5 parts of wheat protein powder, 20 parts of konjac gum, 3 parts of curdlan gum, 3.3 parts of xanthan gum, 2 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.2 parts of glutamine transaminase, 0.3 parts of potassium hydroxide and 0.2 parts of potassium carbonate.

[0263] Cortex: 17 parts of special powder for cortex bonding and 83 parts of water;

[0264] The special powder for cortex bonding comprises, by weight, 9 parts of soy protein powder, 6 parts of pea protein powder, 28 parts of konjac gum, 8 parts of curdlan gum, 8 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.25 parts of potassium chloride, 0.5 parts of calcium hydroxide and 0.25 parts of potassium hydroxide.

[0265] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0266] (1) The steps are the same as those in Example 5;

[0267] (2) Weighing the spherical fibrous protein, rehydrating and coloring the spherical fibrous protein with water in a ratio of 1:1 until the inner core of the fibrous protein is soft and has no hard core, and setting aside;

[0268] (3) preparing a special powder for bonding lean meat layer: adding soy protein powder, wheat protein powder, pea protein powder, konjac gum, curdlan gum, xanthan gum, guar gum, acetylated distarch phosphate, transglutaminase, sodium carbonate and calcium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for bonding lean meat layer;

[0269] (4) preparing a special powder for bonding fat layer: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, xanthan gum, trehalose, hydroxypropyl distarch phosphate, transglutaminase, potassium hydroxide and potassium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 40 r / min, time 30 min, to obtain a special powder for bonding fat layer;

[0270] (5) preparing a special powder for cortex bonding: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, carrageenan, trehalose, tapioca starch, glutamine aminotransferase, potassium chloride, calcium hydroxide and potassium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for cortex bonding;

[0271] (6) to (8) are the same as in Example 5;

[0272] (9) Molding: The lean meat layer, the fat layer and the skin layer are combined in a ratio of 2.6:1:1, and are placed in a 55° C. water bath for proofing for 55 min, and steamed or boiled at 99° C. for 45 min to obtain molded vegetable pork belly;

[0273] (10) Finished product: After the vegetable pork belly prepared in step (9) is cooled to room temperature, it is stored at 4°C or -18°C.

[0274] Comparative Example 7 (Compared with Example 5, the spherical fibroblast protein in the lean meat layer was replaced with ordinary fibroblast protein)

[0275] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0276] Lean meat layer: 32.5 parts of ordinary fibrous protein, 8 parts of special powder for lean meat layer bonding, 2 parts of edible oil and 57.5 parts of water;

[0277] The special powder for bonding the lean meat layer comprises, by weight, 32 parts of soy protein powder, 20 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of curdlan, 30 parts of acetylated distarch phosphate, 1.7 parts of glutamine transaminase, 0.1 parts of potassium hydroxide and 0.2 parts of sodium carbonate.

[0278] Fat layer: 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0279] The special powder for bonding the fat layer comprises, by weight, 25 parts of soy protein powder, 10 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3.5 parts of xanthan gum, 3 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.25 parts of glutamine aminotransferase, and 0.25 parts of calcium hydroxide.

[0280] Cortex: 16 parts of cortex bonding powder and 84 parts of water;

[0281] The special powder for cortex bonding comprises, by weight, 6 parts of soy protein powder, 8 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan, 10 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.2 parts of potassium chloride, 0.6 parts of calcium hydroxide and 0.2 parts of potassium carbonate.

[0282] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0283] (1) The steps are the same as those in Example 1;

[0284] (2) Weighing ordinary fibrous protein, rehydrating and coloring the spherical fibrous protein with water in a ratio of 1:1.2 until the inner core of the fibrous protein is soft and has no hard core, and then separating the fibrous protein with a fiber separation machine for later use;

[0285] Steps (3) to (10) are the same as those in Example 5.

[0286] Comparative Example 8 (Compared with Example 5, the lean meat layer does not contain konjac gum)

[0287] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0288] Lean meat layer: 32.5 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 2 parts of edible oil and 57.5 parts of water;

[0289] The special powder for bonding the lean meat layer comprises, by weight, 40 parts of soy protein powder, 24 parts of wheat protein powder, 4 parts of curdlan, 30 parts of acetylated distarch phosphate, and 2 parts of glutamine transaminase.

[0290] Fat layer: 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0291] The special powder for bonding the fat layer comprises, by weight, 25 parts of soy protein powder, 8 parts of wheat protein powder, 2 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3.5 parts of xanthan gum, 3 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, 1.25 parts of glutamine aminotransferase, and 0.25 parts of calcium hydroxide.

[0292] Cortex: 16 parts of cortex bonding powder and 84 parts of water;

[0293] The special powder for cortex bonding comprises, by weight, 8 parts of soy protein powder, 6 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan gum, 10 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1 part of glutamine transaminase, 1.2 parts of potassium chloride, 0.6 parts of potassium hydroxide, and 0.2 parts of potassium carbonate.

[0294] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0295] Steps (1) to (2) are the same as those in Example 5;

[0296] (3) preparing a special powder for bonding the lean meat layer: adding soy protein powder, wheat protein powder, curdlan, acetylated distarch phosphate and glutamine transaminase into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for bonding the lean meat layer;

[0297] (4) preparing a special powder for bonding fat layer: adding soybean protein powder, wheat protein powder, pea protein powder, konjac gum, curdlan gum, xanthan gum, trehalose, hydroxypropyl distarch phosphate, glutamine aminotransferase, and calcium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for bonding fat layer;

[0298] (5) Preparing a special powder for cortex bonding: adding soy protein powder, pea protein powder, konjac gum, curdlan gum, carrageenan, trehalose, hydroxypropyl distarch phosphate, transglutaminase, potassium chloride, potassium hydroxide and potassium carbonate into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 40 r / min, time 40 min, to obtain a special powder for cortex bonding;

[0299] Steps (6) to (10) are the same as those in Example 5.

[0300] The results show that, compared with Example 5, the lean meat layer has a better taste, but the lean meat layer and the fat layer are not tightly bonded.

[0301] Comparative Example 9 (Compared with Example 5, the fat layer and the cortex do not contain vegetable protein and glutamine transaminase)

[0302] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0303] Lean meat layer: 32.5 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 2 parts of edible oil and 57.5 parts of water;

[0304] The special powder for bonding the lean meat layer comprises, by weight, 32 parts of soy protein powder, 20 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of curdlan, 30 parts of acetylated distarch phosphate, 1.7 parts of glutamine transaminase, 0.1 parts of potassium hydroxide and 0.2 parts of sodium carbonate.

[0305] Fat layer: 5 parts of special powder for fat layer bonding, 10 parts of edible oil and 85 parts of water;

[0306] The special powder for bonding the fat layer comprises, by weight, 28 parts of konjac gum, 15 parts of curdlan gum, 5.5 parts of xanthan gum, 5 parts of trehalose, 45 parts of hydroxypropyl distarch phosphate and 1.5 parts of calcium hydroxide.

[0307] Cortex: 16 parts of cortex bonding powder and 84 parts of water;

[0308] The special powder for cortex bonding comprises, by weight, 30 parts of konjac gum, 10 parts of curdlan gum, 10 parts of carrageenan, 10 parts of trehalose, 37 parts of hydroxypropyl distarch phosphate, 1 part of transglutaminase, 1.2 parts of potassium chloride, 0.6 parts of calcium hydroxide and 0.2 parts of potassium carbonate.

[0309] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0310] Steps (1) to (3) are the same as those in Example 5;

[0311] (4) preparing a special powder for bonding fat layer: adding konjac gum, curdlan gum, xanthan gum, trehalose, hydroxypropyl distarch phosphate and calcium hydroxide into a powder mixing machine and stirring evenly, setting the parameters of the powder mixing machine to: speed 45 r / min, time 30 min, to obtain a special powder for bonding fat layer;

[0312] Steps (5) to (10) are the same as those in Example 5.

[0313] Comparative Example 10 (the lean meat layer, fat layer and skin layer do not contain alkaline substances)

[0314] A method for preparing spherical fibrous protein and compound powder in plant streaky pork, wherein the lean meat layer, the fat layer and the cortex are calculated based on 100 parts of the total weight of the raw and auxiliary materials, and include the following raw materials in parts by weight:

[0315] Lean meat layer: 32.5 parts of globular fibrous protein, 8 parts of special powder for bonding lean meat layer, 2 parts of edible oil and 57.5 parts of water;

[0316] The special powder for bonding the lean meat layer comprises, by weight, 32 parts of soy protein powder, 20 parts of wheat protein powder, 12 parts of konjac gum, 4 parts of curdlan, 30 parts of acetylated distarch phosphate, and 2 parts of glutamine transaminase.

[0317] Fat layer: 15 parts of special powder for fat layer bonding, 10 parts of edible oil and 75 parts of water;

[0318] The special powder for bonding the fat layer comprises, by weight, 25 parts of soy protein powder, 10 parts of pea protein powder, 18 parts of konjac gum, 4 parts of curdlan gum, 3.5 parts of xanthan gum, 3 parts of trehalose, 35 parts of hydroxypropyl distarch phosphate, and 1.5 parts of glutamine transaminase.

[0319] Cortex: 16 parts of cortex bonding powder and 84 parts of water;

[0320] The special powder for cortex bonding comprises, by weight, 6 parts of soy protein powder, 8 parts of pea protein powder, 25 parts of konjac gum, 10 parts of curdlan gum, 10 parts of carrageenan, 8 parts of trehalose, 30 parts of hydroxypropyl distarch phosphate, 1.5 parts of glutamine aminotransferase, and 2 parts of potassium chloride.

[0321] A method for preparing spherical fibrous protein and compound powder in plant pork belly, specifically comprising the following steps:

[0322] Steps (1) to (10) are the same as those in Example 5.

[0323] (III) Determination of the structure of a globular fiber protein

[0324] The spherical fibrous protein obtained in Examples 1 to 4 and Comparative Examples 1 to 6 was rehydrated and dehydrated, and then sliced ​​into 8 mm slices. The elasticity, toughness, chewiness and hardness of the product were measured using a texture analyzer, and the conditions were as follows:

[0325] Probe selection: P / 5S

[0326] Solution selection: TPA (texture curve analysis method, using two-down pressing method to obtain texture characteristic parameters related to human sensory evaluation)

[0327] Pre-measurement speed: 1mm / s

[0328] Measuring speed: 1mm / s

[0329] Post-test speed: 5mm / s

[0330] Strain selection: 50%

[0331] The results of TPA texture determination are shown in Table 1.

[0332] Table 1 TPA ​​texture test results of a globular fibroin

[0333] Group hardness Responsiveness elasticity Chewability Example 1 552.98±8.90a 40.92±0.50ab 96.63±0.55a 402.84±0.40b Example 2 534.52±6.03b 39.67±0.54bc 94.61±0.92bc 398.94±0.91c Example 3 554.95±9.19a 39.01±0.35c 93.91±0.53bcd 420.29±0.88a Example 4 554.42±7.06ab 39.42±0.92c 95.10±0.74b 392.63±0.94d Comparative Example 1 481.79±7.54c 42.12±0.81a 93.07±0.88cde 380.58±0.70e Comparative Example 2 452.40±8.31d 39.46±0.85bc 94.21±0.49bc 375.31±0.62f Comparative Example 3 462.46±8.13d 39.28±0.42c 92.49±0.85de 352.68±0.57i Comparative Example 4 402.82±4.57e 39.07±0.87c 90.51±0.76fg 353.24±0.50i Comparative Example 5 447.49±9.85d 38.86±0.84c 90.08±0.26g 360.76±0.57h Comparative Example 6 462.01±5.03d 38.95±0.26c 91.74±0.45ef 365.90±0.49g

[0334] Different letters in the same column indicate significant differences, p < 0.05.

[0335] From the TPA texture measurement results of a spherical fibrous protein in Table 1, it can be seen that the spherical fibrous protein prepared in Examples 1-4 has good hardness, resilience, elasticity and chewiness. Compared with the examples, in Comparative Example 1, the amount of soy protein isolate is reduced, and the amount of wheat and pea protein is increased. The resilience of the spherical fibrous protein is improved, but the hardness and chewiness are reduced. This is mainly because wheat protein contains glutenin and gliadin, which can form a gluten network structure under the condition of 1:2 powder and water, and has good resilience and elasticity. However, wheat protein and pea protein have poor water absorption and water retention, and the protein has weak ability to bind to water molecules. The rigid structure formed is easily destroyed, resulting in insufficient hardness and chewiness of the spherical fibrous protein. In Comparative Example 2, no L-cysteine ​​is added, and the hardness and chewiness of the spherical fibrous protein are slightly reduced. The main reason is that L-cysteine ​​can promote the interaction between protein molecules and water molecules during the extrusion and puffing process, and promote the formation of the fiber feel of the spherical fibrous protein. Comparative Examples 3 and 4 mainly change the protein extrusion puffing parameters. Increasing the water inlet frequency and the die head will affect the reaction of the protein molecule hydration structure in the molten state, which is not conducive to the improvement of the hardness of the spherical filamentous protein fiber, thereby reducing the chewing feel of the product; Comparative Examples 5 and 6 use pea protein, wheat, pea and rice protein as the main raw materials for extrusion puffing, respectively, and their hardness, resilience, elasticity and chewiness are all low. The reason is that pea protein has good fluidity, dispersibility and low beany smell, and wheat protein mainly relies on gliadin and glutenin to form a gluten network structure, giving the product a certain elasticity; rice protein has good dispersibility and low fishy smell, but its common shortcomings are poor gelling, low water absorption multiple, low sulfhydryl and disulfide bond content, resulting in weak interaction between protein molecules, and the support, toughness, elasticity and chewing feel of the spherical filamentous protein formed are not as good as the composite effect between soy protein isolate and other proteins.

[0336] (III) Texture determination of a globular fibrous protein and its compound powder in plant-based pork belly

[0337] In this patent, the spherical fibrous protein prepared in Example 1 is used as raw material, combined with compound powder to prepare plant pork belly, and Examples 5 to 8 and Comparative Examples 7 to 10 are obtained. Twenty sensory evaluators respectively conduct descriptive sensory evaluations on the application of a spherical fibrous protein and a compound powder in plant pork belly in terms of the firmness of the lean meat layer structure, chewing feel, compatibility of the three-layer structure and resistance to mechanical damage of the product. The sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0338] Table 2 Sensory evaluation standard for the application of a spherical fibrous protein and compound powder in vegetable pork belly

[0339]

[0340] Table 3 Sensory evaluation results of a spherical fibrous protein and compound powder in plant-based pork belly

[0341]

[0342] From the sensory evaluation results of the application of a spherical fibrous protein and a composite powder in plant streaky pork in Table 3, it can be seen that the plant streaky pork prepared in Examples 5 to 8 has good lean meat layer structural firmness, chewing feel, three-layer structure compatibility and mechanical damage resistance. Compared with the embodiment, in Comparative Example 7, the spherical fibrous protein in the lean meat layer is replaced with ordinary fibrous protein. Since the ordinary fibrous protein has insufficient meat fiber feel, filamentous feel and chewing feel, it is applied to the plant streaky pork product, which will affect the structural firmness and chewing feel of the lean meat layer of the product; in Comparative Example 8, the lean meat layer does not contain konjac gum, and the fat layer and the cortex contain konjac gum. The part where the lean meat layer and the fat layer are connected has a fracture phenomenon. This is because the key components of the lean meat layer and the fat layer are different. After the plant protein glutamine transaminase fermentation and konjac hot gel technology, the hardness and elasticity of the formed slurry structure are enhanced, resulting in the lean meat layer and the fat layer. The two phases of the layer are prone to separation; Comparative Example 9, the fat layer and the cortex do not contain vegetable protein and glutamyl transaminase, and the mouthfeel of the fat layer and the cortex formed by the konjac thermal gel technology has good elasticity, toughness and glutinous feeling, but the compactness combined with the lean meat layer is poor, and the reason is also mainly related to the different key components between the different phases; Comparative Example 10, the lean meat layer, the fat layer and the cortex do not contain alkali components, and the chewing sense, the fusion sense and the mechanical damage resistance of the product are greatly affected. This is because the konjac gum contains a certain amount of acetyl, and the presence of acetyl makes the steric hindrance of the konjac molecule larger, the distance between the molecular chains is far, and the konjac cannot form a network structure. Under the action of alkali, after the konjac undergoes deacetylation reaction, it can not only improve the thermal stability of the product, but also form an irreversible gel with good elasticity, giving the plant streaky pork fat layer and the cortex elasticity, toughness and mouthfeel.

[0343] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A globular fibrous protein, characterized in that: The invention comprises the following raw materials in parts by weight: 30-40 parts of isolated soy protein, 22-30 parts of wheat protein, 8-14 parts of pea protein, 10-15 parts of wheat starch, 5-8 parts of tapioca starch, 3-7 parts of wood fiber, 0.1-0.3 parts of calcium carbonate, 0.1-0.3 parts of calcium sulfate, 0.04-0.1 parts of xanthan gum, 0.05-0.1 parts of monoglyceride, and 0.03-0.1 parts of L-cysteine.

2. The globular fibrous protein according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 30-40 parts of isolated soy protein, 22-30 parts of wheat protein, 8-14 parts of pea protein, 10-15 parts of wheat starch, 5-8 parts of tapioca starch, 3-7 parts of wood fiber, 0.1-0.3 parts of calcium carbonate, 0.1-0.3 parts of calcium sulfate, 0.04-0.1 parts of xanthan gum, 0.05-0.1 parts of monoglyceride, and 0.03-0.1 parts of L-cysteine.

3. A method for preparing spherical fibroin, characterized in that: The steps include: A) mixing soy protein isolate, wheat protein, pea protein, tapioca starch, wheat starch, wood fiber, calcium carbonate, calcium sulfate, xanthan gum, monoglyceride and L-cysteine, and stirring to obtain raw materials and auxiliary materials; B) mixing the raw materials and water at a certain frequency and extruding and expanding them to obtain spherical fibrous protein after extrusion and expansion; C) drying the extruded and expanded spherical fibrous protein to obtain the fibrous protein.

4. The preparation method according to claim 3, characterized in that: The stirring parameters of step A) include: a rotation speed of 50 to 80 r / min and a time of 30 to 40 min.

5. The preparation method according to claim 3, characterized in that: The extrusion parameters of step B) include: Zone 1 temperature 85-90°C, zone 2 temperature 120-130°C, zone 3 temperature 165-180°C, zone 4 temperature 170-180°C, die head temperature 160-170°C, main engine speed 165-175rpm; The feeding frequency of the raw and auxiliary materials is 10-14 Hz, and the water feeding frequency is 32-38 Hz.

6. Use of the globular fibrous protein according to any one of claims 1 to 2 or the globular fibrous protein prepared by the preparation method of any one of claims 3 to 5 in preparing vegetable pork belly.

7. A plant-based pork belly, characterized in that: Includes lean meat layer, fat layer and skin layer; Based on the total weight of the finished product plant pork belly lean meat layer structure being 100 parts, the lean meat layer includes the following raw materials in parts by weight: 30-35 parts of globular fibrous protein, 5-10 parts of special powder for bonding lean meat layer, 2-3 parts of edible oil and the balance of water; The special powder for bonding the lean meat layer comprises, by weight, 50-55 parts of vegetable protein powder, 12-18 parts of colloid, 28-35 parts of starch, 1.2-2 parts of glutamine aminotransferase, and 0.2-0.6 parts of alkali.

8. The plant pork belly according to claim 7, characterized in that: Based on the total weight of the finished product plant pork belly fat layer structure being 100 parts, the following raw materials are included in parts by weight: 15-20 parts of special powder for bonding fat layer, 5-10 parts of edible oil and balance water; the special powder for bonding fat layer comprises 35-40 parts of vegetable protein powder, 20-30 parts of colloid, 30-40 parts of starch, 1-1.5 parts of glutamine aminotransferase and 0.2-0.3 parts of alkali in proportion by weight.

9. The plant pork belly according to claim 7, characterized in that: Based on the total weight of the finished product plant streaky pork cortex structure being 100 parts, the following raw materials are included in parts by weight: 13-17 parts of special powder for cortex bonding and the balance water; the special powder for cortex bonding comprises, in weight proportion: 12-16 parts of plant protein powder, 40-55 parts of colloid, 30-40 parts of starch, 1-1.5 parts of glutamine aminotransferase, 0.5-0.8 parts of alkali and 1-1.5 parts of potassium chloride; the plant protein powder comprises one or more of wheat protein, soy protein or pea protein; the colloid comprises one or more of carrageenan, xanthan gum, konjac gum, trehalose, curdlan or guar gum; the starch comprises one or more of hydroxypropyl distarch phosphate, acetate starch, acetylated distarch phosphate, cassava starch or potato starch; the alkali comprises one or more of calcium hydroxide, potassium hydroxide, potassium carbonate or sodium carbonate; the edible oil comprises one or more of corn oil, soybean oil, linseed oil, sunflower seed oil or peanut oil.

10. A method for preparing plant pork belly, characterized in that: The steps include: A) mixing the spherical fibroblast protein with water, rehydrating and coloring until the inner core of the spherical fibroblast protein is soft and has no hard core, and then setting aside; B) mixing the special powder for bonding the lean meat layer with water, chopping and stirring, adding edible oil, continuing to chop and stir, adding the spherical fibrous protein prepared in step A), mixing, and obtaining the lean meat layer; C) mixing the fat layer bonding powder with water, chopping and stirring, adding edible oil, and continuing to chop and stir until the fat layer is uniformly emulsified; D) mixing the special powder for cortex bonding with water, chopping and stirring to obtain a cortex; E) The lean meat layer, the fat layer and the skin layer are combined and heated to obtain plant-based pork belly.

Images