Processing technology of konjac vegetarian meat

Abstract

The application relates to the field of food preparation, in particular to konjac meat processing technology, comprising the following steps: konjac is cleaned and ground, then the ground konjac paddle is poured into an ethanol-citric acid solution and soaked for 3-5h, during the soaking process, microwave treatment is carried out, then centrifugation, washing, drying obtains pre-treated konjac flour; water is added to the pre-treated konjac flour, and complex enzyme is added for enzymolysis after mixing, and enzymolysis konjac is obtained; soy protein powder, gluten powder, fermented starch, mulberry leaf powder, flavoring agent are added to the enzymolysis konjac, stirring and mixing are uniform, and a mixture is obtained; the mixture is heated, and continuously stirred to molding during heating to obtain a semi-finished vegetarian meat; the semi-finished vegetarian meat is cut into strips, and konjac meat is obtained after frying. The present invention is in the processing process of konjac meat, effectively improves the prebiotic effect of konjac glucomannan in the intestinal tract, and improves the health value of konjac meat.

Description

Technical Field

[0001] The present application relates to the field of food production, and in particular to a konjac vegetarian meat processing technology. Background Art

[0002] With the improvement of people's consumption level and the strengthening of nutrition and health awareness, the demand for high-protein foods is increasing. However, long-term and large-scale consumption of high-protein foods from animal sources will lead to dietary imbalance and increase the risk of chronic diseases.

[0003] Vegetarian meat is a high-protein and high-fiber healthy food that is loved by vegetarian consumers around the world. Compared with traditional animal-derived meat, plant-based vegetarian meat is considered to be a high-protein and high-fiber healthy food. Vegetarian meat not only meets consumers' demand for meaty texture, but is also cheap, healthier, and does not cause some chronic diseases. It is gradually becoming popular among mass consumers.

[0004] Most of the vegetarian meat products on the market are made of plant proteins such as soy protein and other auxiliary materials, and then undergo heating, extrusion, shearing and other technologies to denature the protein, repolymerize and cross-link to form a meat-like fiber structure, and obtain vegetarian meat with a meat-like taste. However, these vegetarian meat products have problems such as poor chewing, low nutritional value, and strong fishy smell, which cannot meet consumer demand.

[0005] The Chinese Patent Library discloses a konjac vegan meat with iron supplementation and its preparation method (CN105815711A), which uses konjac as the main material, supplemented with soy textured protein, gluten, starch, edible fungi, and then adds iron-rich kelp, laver, longan, celery and other ingredients and vitamin C, fructose and other plant extracts that can promote iron absorption in the human body to make vegan meat with iron supplementation effect. However, the addition of starch will greatly reduce the probiotic effect of konjac glucomannan in konjac in the intestine, reducing the health value of konjac meat. Summary of the invention

[0006] The present application provides a konjac meat processing technology to solve the technical problem in the prior art that the health value of konjac meat itself is reduced during the preparation process of konjac meat.

[0007] In the first aspect, the present application provides a konjac vegetarian meat processing technology, comprising the following steps:

[0008] S1, konjac is cleaned and ground, then the ground konjac paddle is poured into and filled with ethanol-citric acid solution and soaked for 3-5h, in the soaking process, microwave treatment is carried out, then centrifugal, washing, drying are carried out to obtain pre-treatment konjac flour;

[0009] S2, add water in described pre-treatment konjac flour, add complex enzyme after mixing and carry out enzymolysis, obtain enzymolysis konjac;

[0010] S3, add soybean protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent to the enzymolysis konjac, stir and mix to obtain a mixture;

[0011] S4, heating the mixture, stirring continuously during the heating process until the mixture is formed, to obtain a vegetarian meat semi-finished product;

[0012] S5, cutting the vegetarian meat semi-finished product into strips, and frying them to obtain konjac vegetarian meat.

[0013] Optionally, the complex enzyme includes β-glucanase, papain and konjac glucosidase.

[0014] Optionally, the enzyme amounts of β-glucanase, papain and konjac glucosidase are 2000U / g, 2000U / g and 3400U / g.

[0015] Optionally, the preparation of the fermented starch comprises the following steps:

[0016] S1, adding water to the starch to adjust the moisture content to 35%, then heating at 115°C for 1-2 hours, and then drying in an oven at 50°C for 10 hours to obtain pretreated starch;

[0017] S2. Add water to the pretreated starch to adjust the water content to 30%, inoculate the composite fermentation agent, and ferment at 25-30° C. for 30-45 minutes to obtain fermented starch.

[0018] Optionally, the composite fermentation agent includes yeast, Clostridium butyricum and Bacillus subtilis.

[0019] Optionally, the inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g.

[0020] Optionally, the mass ratio of the konjac flour, soybean protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent is: 40~90:20~40:10~50:30~60:5~20:5~20.

[0021] Optionally, the preparation of the flavoring agent comprises the following process steps:

[0022] S1, dissolving chitosan in 0.1% citric acid water to obtain chitosan acid solution;

[0023] S2, dissolving sodium alginate in water to obtain a sodium alginate solution;

[0024] S3, mixing the sodium alginate solution and the chitosan solution in a volume ratio of 1:2 to obtain a mixed solution;

[0025] S4. Add raw and auxiliary materials to the mixed solution, adjust the pH to 5 with 0.1% citric acid water, stir at a speed of 1500 r / min, and coagulate at 40-60° C. for 20 minutes to obtain a flavoring agent.

[0026] Optionally, the microwave power is 400~600W.

[0027] Optionally, the frying temperature is 95-110°C and the frying time is 10-15 minutes.

[0028] The above technical solution provided by the embodiment of the present application has the following advantages compared with the prior art:

[0029] The konjac meat processing technology provided in the embodiment of the present application uses konjac as the main raw material to prepare meat, but the incorporation of starch will increase blood sugar and reduce the intestinal probiotic effect of konjac meat. The present application performs enzymatic hydrolysis on konjac, and preferably the composition and ratio of the composite enzyme, so that the main chain of konjac does not change during the enzymatic hydrolysis process, effectively improving the probiotic effect in the intestine and reducing the influence of starch on it. At the same time, starch is processed to effectively enhance the anti-digestive properties of starch, further reducing its influence on the probiotic effect of konjac; and the treated starch and the konjac after enzymatic hydrolysis construct a stable network structure, effectively improving the hydrophilicity of konjac meat, avoiding water loss during storage; and reducing the regeneration of starch at the same time. The konjac after enzymatic hydrolysis and the starch fermentation agent cooperate with each other, further promoting the probiotic effect on the intestine. The internal structure formed by the treated starch and the konjac after enzymatic hydrolysis is convenient for flavoring konjac meat, so that the flavor stability of konjac meat is greatly improved, with the flavor and taste of natural raw materials, avoiding the defect that flavor substances are difficult to penetrate. The enzymatically hydrolyzed konjac is combined with mulberry leaf powder to promote the digestion and metabolism of soy protein, gluten protein, etc., and reduce their burden on the intestines. DETAILED DESCRIPTION

[0030] In one embodiment of the present application, the konjac meat processing technology comprises the following steps:

[0031] S1, clean and grind konjac, then pour the ground konjac paddle into an ethanol-citric acid solution and soak for 3-5h. During the soaking process, microwave treatment is performed, followed by centrifugation, washing and drying to obtain pre-treated konjac flour; in the ethanol-citric acid solution, the ethanol concentration is 45%, and the citric acid concentration is 3%;

[0032] S2, in described pre-treatment konjac flour, add water, be adjusted to water content be 87%, after mixing, add complex enzyme and hydrolyze 1.0~2.0h at 70 ℃, obtain enzymolysis konjac;

[0033] S3, add soybean protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent to the enzymolysis konjac, stir and mix to obtain a mixture;

[0034] S4, heating the mixture, stirring continuously during the heating process until the mixture is formed, to obtain a vegetarian meat semi-finished product;

[0035] S5, cutting the vegetarian meat semi-finished product into strips, and frying them to obtain konjac vegetarian meat.

[0036] In the present application, konjac is first pretreated by ethanol-citric acid solution combined with microwave treatment, and the treated konjac will not produce browning in the later stage of processing. Then the treated konjac flour is enzymolyzed to reduce the molecular weight of konjac glucoside polysaccharide, so that its degree of polymerization is 14-16. The konjac glucomannan under this degree of polymerization reduces the degree of influence of starch in the intestinal tract and can play a relatively good prebiotic effect. On this basis, the added starch is treated to further reduce its influence on the prebiotic effect of konjac glucomannan. And the treated starch, under the influence of the konjac glucomannan after enzymolysis, effectively avoids the situation of retrogradation, and forms a stable network structure at the same time, avoiding the situation of large-scale water loss in the later storage process. The present invention combines the enzymolysis treatment of konjac with the fermentation treatment of starch, so that konjac glucomannan plays an excellent prebiotic effect in the intestinal tract, and under the action of the mulberry leaf powder, so that soy protein powder, gluten powder, etc. can be quickly digested and metabolized in the intestinal tract, and will not cause unnecessary burden to the intestinal tract, and improve the health value of konjac vegetarian meat.

[0037] As an optional embodiment, the complex enzyme includes beta-glucanase, papain and konjac glucoside. By selecting the composition of the complex enzyme, the main chain of konjac glucomannan will not change during the enzymatic hydrolysis of konjac, and after being ingested by the human body, the influence of starch on its probiotic effect is reduced.

[0038] As an optional embodiment, the enzyme amounts of the β-glucanase, papain and konjac glucosidase are 2000U / g, 2000U / g and 3400U / g. The composition ratio of the complex enzyme is optimized to control the polymerization degree of konjac glucan after enzymatic hydrolysis and ensure its probiotic function after ingestion.

[0039] As an optional embodiment, the preparation of the fermented starch comprises the following steps:

[0040] S1, adding water to the starch to adjust the moisture content to 35%, then heating at 115°C for 1-2 hours, and then drying in an oven at 50°C for 10 hours to obtain pretreated starch;

[0041] S2. Add water to the pretreated starch to adjust the water content to 30%, inoculate the composite fermentation agent, and ferment at 25-30° C. for 30-45 minutes to obtain fermented starch.

[0042] In the present application, by pre-treating starch and combining it with fermentation treatment, the digestibility of starch is effectively improved, and the effect of starch on the probiotic effect of konjac glucomannan after the intake of konjac meat is further reduced. The starch is potato starch, and the potato starch is treated, and the potato starch (50g) is dissolved in alkaline sodium chloride (4g sodium chloride and 0.8g sodium hydroxide are dissolved in 130mL water), stirred at 60°C, and alkaline epichlorohydrin solution (1.2mL epichlorohydrin is added to 12mL alkaline sodium chloride solution) is added during stirring, and the reaction is carried out for 4.5h, and then the pH is adjusted to neutral with dilute hydrochloric acid, and the potato starch obtained after standing centrifugation, drying (50°C), and grinding is used in the subsequent embodiments to prepare konjac meat.

[0043] As an optional embodiment, the composite fermentation agent includes yeast, Clostridium butyricum and Bacillus subtilis. The composition of the composite fermentation agent is selected so that the combination of fermentation and pretreatment can greatly improve the digestibility of starch and avoid its influence on the prebiotic function of konjac glucomannan. At the same time, after ingestion, it can enhance the antioxidant function of the intestine in combination with the konjac glucomannan after enzymolysis, further reducing the burden on the intestine. And the fermented starch allows the flavoring agent to penetrate deeply into the konjac meat, so that the konjac meat has the flavor and taste of natural raw materials, avoiding the situation of losing taste.

[0044] As an optional embodiment, the inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g. The composition ratio of the composite fermentation agent is optimized to further improve the digestibility of starch.

[0045] As an optional embodiment, the mass ratio of the konjac flour, soybean protein powder, gluten powder, fermented starch, mulberry leaf powder, and flavoring agent is 40-90:20-40:10-50:30-60:5-20:5-20. The raw material composition ratio of konjac meat is optimized so that the konjac meat has a flavor and taste close to meat products, and has a higher health value.

[0046] As an optional embodiment, the preparation of the flavoring agent comprises the following process steps:

[0047] S1, dissolving chitosan in 0.1% citric acid water to obtain chitosan acid solution, the chitosan concentration is 2.5%;

[0048] S2, dissolving sodium alginate in water to obtain a sodium alginate solution; the concentration of the sodium alginate solution is 1.5%;

[0049] S3, mixing the sodium alginate solution and the chitosan solution in a volume ratio of 1:2 to obtain a mixed solution;

[0050] S4. Add raw and auxiliary materials to the mixed solution, adjust the pH to 5 with 0.1% citric acid water, stir at a speed of 1500 r / min, and coagulate at 40-60° C. for 20 minutes to obtain a flavoring agent.

[0051] In the present application, the raw and auxiliary materials are various condiments, which can be added according to different tastes during the actual production process. After the raw and auxiliary materials undergo the above process, they are wrapped in the packaging material to form tiny capsules, which can penetrate deeply into the konjac vegetarian meat to avoid the problem of flavor loss during storage.

[0052] As an optional implementation, the microwave power is 400-600W; the microwave power is limited so that the konjac can be effectively prevented from browning during the heat processing under the action of ethanol-citric acid.

[0053] As an optional implementation, the frying temperature is 95-110° C. and the frying time is 10-15 min, so as to avoid a significant impact on the structure of the konjac meat and improve its taste and flavor.

[0054] Example 1

[0055] The konjac vegetarian meat processing technology comprises the following steps:

[0056] S1, clean and grind the konjac, then pour the ground konjac paddle into an ethanol-citric acid solution and soak for 3h, during the soaking process, microwave (400W) treatment is performed, and then centrifugation, washing and drying are performed to obtain pretreated konjac flour; the ethanol concentration in the ethanol-citric acid solution is 45%, and the citric acid concentration is 3%;

[0057] S2, in described pre-treatment konjac flour, add water, adjusting to water content is 87%, after mixing, add complex enzyme enzymolysis 1h at 70 ℃, the degree of polymerization obtaining konjac glucomannan is 14.25 enzymolysis konjac; Described complex enzyme comprises described beta-glucanase, papain and konjac glucoside, and the enzyme amount of described beta-glucanase, papain and konjac glucoside is 2000U / g, 2000U / g, 3400U / g;

[0058] S3, adding water to the starch to adjust the moisture content to 35%, then heating at 115° C. for 1 h, and then drying in an oven at 50° C. for 10 h to obtain pretreated starch;

[0059] S4, adding water to the pretreated starch to adjust the water content to 30%, and inoculating a composite fermentation agent, and fermenting at 25°C for 30 minutes to obtain fermented starch; the composite fermentation agent includes yeast, Clostridium butyricum and Bacillus subtilis, and the inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g;

[0060] S5, dissolving chitosan in 0.1% citric acid water to obtain chitosan acid solution, wherein the chitosan concentration is 2.5%;

[0061] S6, dissolving sodium alginate in water to obtain a sodium alginate solution; the concentration of the sodium alginate solution is 1.5%;

[0062] S7, mixing the sodium alginate solution and the chitosan solution in a volume ratio of 1:2 to obtain a mixed solution;

[0063] S8, adding raw and auxiliary materials to the mixed solution, adjusting the pH to 5 with 0.1% citric acid water, stirring at a speed of 1500 r / min, and coagulating at 40° C. for 20 min to obtain a flavoring agent;

[0064] S9, add soy protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent to the enzymolysis konjac, stir and mix to obtain a mixture; the mass ratio of the konjac flour, soy protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent is 40:203:15:32:5:5;

[0065] S10, heating the mixture, and continuously stirring it during the heating process until it is formed, to obtain a vegetarian meat semi-finished product;

[0066] S11, cutting the vegetarian meat semi-finished product into strips, and frying at 95° C. for 10 min to obtain konjac vegetarian meat.

[0067] Example 2

[0068] S1, clean and grind the konjac, then pour the ground konjac paddle into an ethanol-citric acid solution and soak for 5h. During the soaking process, microwave (500W) treatment is performed, and then centrifugation, washing and drying are performed to obtain pretreated konjac flour; the ethanol concentration in the ethanol-citric acid solution is 45%, and the citric acid concentration is 3%;

[0069] S2, in described pre-treatment konjac flour, add water, adjusting to water content is 87%, after mixing, add complex enzyme enzymolysis 1.3h at 70 ℃, and the degree of polymerization obtaining konjac glucomannan is 15.18 enzymolysis konjac; Described complex enzyme comprises described beta-glucanase, papain and konjac glucoside, and the enzyme amount of described beta-glucanase, papain and konjac glucoside is 2000U / g, 2000U / g, 3400U / g;

[0070] S3, adding water to the starch to adjust the moisture content to 35%, then heating at 115° C. for 2 h, and then drying in an oven at 50° C. for 10 h to obtain pretreated starch;

[0071] S4, adding water to the pretreated starch to adjust the water content to 30%, and inoculating a composite fermentation agent, and fermenting at 25°C for 35 minutes to obtain fermented starch; the composite fermentation agent includes yeast, Clostridium butyricum and Bacillus subtilis, and the inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g;

[0072] S5, dissolving chitosan in 0.1% citric acid water to obtain chitosan acid solution, wherein the chitosan concentration is 2.5%;

[0073] S6, dissolving sodium alginate in water to obtain a sodium alginate solution; the concentration of the sodium alginate solution is 1.5%;

[0074] S7, mixing the sodium alginate solution and the chitosan solution in a volume ratio of 1:2 to obtain a mixed solution;

[0075] S8, adding raw and auxiliary materials to the mixed solution, adjusting the pH to 5 with 0.1% citric acid water, stirring at a speed of 1500 r / min, and coagulating at 50° C. for 20 min to obtain a flavoring agent;

[0076] S9, add soy protein powder, gluten powder, fermented starch, mulberry leaf powder, and flavoring agent to the enzymolysis konjac, and mix evenly to obtain a mixture; the mass ratio of the konjac flour, soy protein powder, gluten powder, fermented starch, mulberry leaf powder, and flavoring agent is 70:20:35:50:12:15;

[0077] S10, heating the mixture, and continuously stirring it during the heating process until it is formed, to obtain a vegetarian meat semi-finished product;

[0078] S11, cutting the vegetarian meat semi-finished product into strips, and frying at 105° C. for 14 min to obtain konjac vegetarian meat.

[0079] Example 3

[0080] S1, clean and grind the konjac, then pour the ground konjac paddle into an ethanol-citric acid solution and soak for 3.5h. During the soaking process, microwave (600W) treatment is performed, and then centrifugation, washing and drying are performed to obtain pretreated konjac flour; the ethanol concentration in the ethanol-citric acid solution is 45%, and the citric acid concentration is 3%;

[0081] S2, in described pre-treatment konjac flour, add water, adjusting to water content is 87%, after mixing, add complex enzyme enzymolysis 1.5h at 70 ℃, and the degree of polymerization obtaining konjac glucomannan is 15.44 enzymolysis konjac; Described complex enzyme comprises described beta-glucanase, papain and konjac glucoside, and the enzyme amount of described beta-glucanase, papain and konjac glucoside is 2000U / g, 2000U / g, 3400U / g;

[0082] S3, adding water to the starch to adjust the moisture content to 35%, then heating at 115° C. for 2 h, and then drying in an oven at 50° C. for 10 h to obtain pretreated starch;

[0083] S4, adding water to the pretreated starch to adjust the water content to 30%, and inoculating a composite fermentation agent, and fermenting at 28°C for 40 minutes to obtain fermented starch; the composite fermentation agent includes yeast, Clostridium butyricum and Bacillus subtilis, and the inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g;

[0084] S5, dissolving chitosan in 0.1% citric acid water to obtain chitosan acid solution, wherein the chitosan concentration is 2.5%;

[0085] S6, dissolving sodium alginate in water to obtain a sodium alginate solution; the concentration of the sodium alginate solution is 1.5%;

[0086] S7, mixing the sodium alginate solution and the chitosan solution in a volume ratio of 1:2 to obtain a mixed solution;

[0087] S8, adding raw and auxiliary materials to the mixed solution, adjusting the pH to 5 with 0.1% citric acid water, stirring at a speed of 1500 r / min, and coagulating at 50° C. for 20 min to obtain a flavoring agent;

[0088] S9, add soy protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent to the enzymolysis konjac, stir and mix to obtain a mixture; the mass ratio of the konjac powder, soy protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent is 80:33:39:45:18:20;

[0089] S10, heating the mixture, and continuously stirring it during the heating process until it is formed, to obtain a vegetarian meat semi-finished product;

[0090] S11, cutting the vegetarian meat semi-finished product into strips, and frying at 105° C. for 12 min to obtain konjac vegetarian meat.

[0091] Example 4

[0092] S1, clean and grind the konjac, then pour the ground konjac paddle into an ethanol-citric acid solution and soak for 5h, during the soaking process, microwave (600W) treatment is performed, and then centrifugation, washing and drying are performed to obtain pretreated konjac flour; the ethanol concentration in the ethanol-citric acid solution is 45%, and the citric acid concentration is 3%;

[0093] S2, in described pre-treatment konjac flour, add water, adjusting to water content is 87%, after mixing, add complex enzyme enzymolysis 2h at 70 ℃, the degree of polymerization obtaining konjac glucomannan is 15.81 enzymolysis konjac; Described complex enzyme comprises beta-glucanase, papain and konjac glucoside, and the enzyme amount of described beta-glucanase, papain and konjac glucoside is 2000U / g, 2000U / g, 3400U / g;

[0094] S3, adding water to the starch to adjust the moisture content to 35%, then heating at 115° C. for 2 h, and then drying in an oven at 50° C. for 10 h to obtain pretreated starch;

[0095] S4, adding water to the pretreated starch to adjust the water content to 30%, and inoculating a composite fermentation agent, and fermenting at 30°C for 45 minutes to obtain fermented starch; the composite fermentation agent includes yeast, Clostridium butyricum and Bacillus subtilis, and the inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g;

[0096] S5, dissolving chitosan in 0.1% citric acid water to obtain chitosan acid solution, wherein the chitosan concentration is 2.5%;

[0097] S6, dissolving sodium alginate in water to obtain a sodium alginate solution; the concentration of the sodium alginate solution is 1.5%;

[0098] S7, mixing the sodium alginate solution and the chitosan solution in a volume ratio of 1:2 to obtain a mixed solution;

[0099] S8, adding raw and auxiliary materials to the mixed solution, adjusting the pH to 5 with 0.1% citric acid water, stirring at a speed of 1500 r / min, and coagulating at 60° C. for 20 min to obtain a flavoring agent;

[0100] S9, add soy protein powder, gluten powder, fermented starch, mulberry leaf powder, and flavoring agent to the enzymolysis konjac, and mix evenly to obtain a mixture; the mass ratio of the konjac flour, soy protein powder, gluten powder, fermented starch, mulberry leaf powder, and flavoring agent is 90:40:50:60:20:20;

[0101] S10, heating the mixture, and continuously stirring it during the heating process until it is formed, to obtain a vegetarian meat semi-finished product;

[0102] S11, cutting the vegetarian meat semi-finished product into strips, and frying at 110° C. for 15 min to obtain konjac vegetarian meat.

[0103] Comparative Example 1

[0104] Comparing Comparative Example 1 with Example 3, the difference between Comparative Example 1 and Example 3 is that the konjac is not subjected to enzymolysis.

[0105] Comparative Example 2

[0106] Comparing Comparative Example 2 with Example 3, the difference between Comparative Example 2 and Example 3 is that the starch is not pretreated.

[0107] Comparative Example 3

[0108] Comparing Comparative Example 3 with Example 3, the difference between Comparative Example 3 and Example 3 is that the starch is not fermented.

[0109] Comparative Example 4

[0110] Comparing Comparative Example 4 with Example 3, the difference between Comparative Example 4 and Example 3 is that the complex enzyme is replaced by β-glucanase.

[0111] Comparative Example 5

[0112] Comparing Comparative Example 5 with Example 3, the difference between Comparative Example 5 and Example 3 is that the composite leavening agent is composed of yeast and Clostridium butyricum.

[0113] Comparative Example 6

[0114] Comparing Comparative Example 6 with Example 3, the difference between Comparative Example 6 and Example 3 is that the degree of polymerization of the konjac glucomannan after enzymatic hydrolysis is 12.51.

[0115] Comparative Example 7

[0116] Comparing Comparative Example 7 with Example 3, the difference between Comparative Example 7 and Example 3 is that the degree of polymerization of the konjac glucomannan after enzymatic hydrolysis is 17.21.

[0117] Comparative Example 8

[0118] Comparing Comparative Example 8 with Example 3, the difference between Comparative Example 8 and Example 3 is that the konjac is not pretreated.

[0119] Comparative Example 9

[0120] Comparing Comparative Example 9 with Example 3, the difference between Comparative Example 9 and Example 3 is that equal amounts of raw and auxiliary materials are directly added to the konjac vegetarian meat.

[0121] Comparative Example 10

[0122] Comparing Comparative Example 10 with Example 3, the difference between Comparative Example 10 and Example 3 is that the starch has not been subjected to any treatment.

[0123] Related experiments:

[0124] The vegetarian meat prepared in Examples 1-4 and Comparative Examples 1-10 was sensory evaluated. The sensory analysis method was modified according to NY / T2981-2016 "Green Food Konjac and Its Products". The evaluation results are shown in Table 2. A scoring system was adopted, and the descriptive word scoring used the given reference samples as the basis for scoring.

[0125] Table 1: Sensory evaluation criteria

[0126]

[0127] Table 2: Sensory evaluation results

[0128]

[0129] The vegetarian meats prepared in Examples 1-4 and Comparative Examples 1-9 were subjected to an in vitro simulated gastrointestinal digestion experiment, and the specific operation was as follows:

[0130] 1.00 g of sample was dispersed in 25 mL of pH 6.8 phosphate buffer, pre-warmed at 37 ° C for 10 min, the pH of the digestion solution was adjusted to 2.0 with 2 mL of HCl solution (1 mol / L), and then 0.75 mL of porcine pepsin solution (2 mg / mL, containing 9 g / L NaCl) was added and incubated for 30 min. The pH value was adjusted to 6.8 with 2 mL of NaOH solution (1 mol / L), 5 mL of porcine pancreatic enzyme solution (50 mg / mL) was added, and incubated at 37 ° C for 4 h. 200 μL of digestion solution was taken out at 0, 20, 60, 120, and 240 min of simulated small intestinal digestion, and added to a centrifuge tube with 1 mL of anhydrous ethanol to stop the enzymatic reaction. The sample was centrifuged at 10,000 r / min at 4 ° C for 5 min. The precipitate was washed once with 400 μL of 75% ethanol, and the supernatant was combined. Take 300 μL of supernatant and dilute it with 1600 μL of sodium acetate buffer (0.1 mol / L pH 4.5), add 100 μL of saccharifying enzyme solution (25 mg / mL), and incubate at 50°C for 30 min. After taking it out, determine the content of reducing sugar by DNS method. The calculation method of simulated small intestine starch hydrolysis rate is as follows:

[0131] H 小肠 =ΔG*0.9 / m 淀 *100%

[0132] Where: m 淀 is the mass of starch in the sample (g); H 小肠 is the starch hydrolysis rate (%) during simulated small intestinal digestion; ΔG is the change in reducing sugar content (g) between the sampling point and 0 min of simulated small intestinal digestion.

[0133] Table 3: In vitro simulated gastrointestinal digestion experimental data

[0134]

[0135] One or more technical solutions in the embodiments of the present application also have at least the following technical effects or advantages:

[0136] (1) The konjac vegetarian meat prepared in the present application has excellent sensory properties, is easy to flavor, has high evaluations in appearance, texture, taste and smell, and has good commercial quality.

[0137] (2) The konjac meat prepared in the present application effectively avoids the influence of starch on the probiotic effect of konjac glucomannan in the intestine, allowing konjac glucomannan to play an excellent probiotic role in the intestine and ensuring the health value of konjac meat; it effectively promotes the absorption of protein by the intestine without causing a burden on the intestine.

Claims

1. A process for processing konjac vegetarian meat, characterized in that: The following steps are involved: S1, konjac is cleaned and ground, then the ground konjac pulp is poured into and filled with ethanol-citric acid solution and soaked for 3-5h, in the soaking process, microwave treatment is carried out, then centrifugal, washing, drying are carried out to obtain pre-treatment konjac flour; S2, add water to the pre-treated konjac flour, add complex enzyme to carry out enzymolysis after mixing, and obtain enzymolysis konjac; the degree of polymerization of konjac glucoside in the konjac flour after enzymolysis is 14-16; S3, add soybean protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent to the enzymolysis konjac, stir and mix to obtain a mixture; S4, heating the mixture, stirring continuously during the heating process until the mixture is formed, to obtain a vegetarian meat semi-finished product; S5, cutting the vegetarian meat semi-finished product into strips, and frying them to obtain konjac vegetarian meat; the complex enzyme comprises β-glucanase, papain and konjac glucosidase; The preparation of the fermented starch comprises the following steps: S1, adding water to the starch to adjust the moisture content to 35%, then heating at 115°C for 1-2 hours, and then drying in an oven at 50°C for 10 hours to obtain pretreated starch; S2, adding water to the pretreated starch to adjust the water content to 30%, inoculating the composite fermentation agent, and fermenting at 25-30° C. for 30-45 min to obtain fermented starch; The composite fermentation agent comprises yeast, Clostridium butyricum and Bacillus subtilis.

2. The konjac meat processing technology according to claim 1, characterized in that: The enzyme addition amounts of the beta-glucanase, papain and konjac glucosidase are 2000U / g, 2000U / g and 3400U / g.

3. The konjac meat processing technology according to claim 1, characterized in that: The inoculation amount of the yeast, Clostridium butyricum and Bacillus subtilis in the fermented starch is 2*10 7 CFU / g, 1*10 7 CFU / g, 2*10 7 CFU / g.

4. The konjac meat processing technology according to claim 1, characterized in that: The mass ratio of the konjac flour, soybean protein powder, gluten powder, fermented starch, mulberry leaf powder and flavoring agent is 40-90:20-40:10-50:30-60:5-20:5-20.

5. The konjac meat processing technology according to claim 1, characterized in that: The microwave power is 400~600W.

6. The konjac meat processing technology according to claim 1, characterized in that: The frying temperature is 95~110℃, and the frying time is 10~15min.

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