Method for preparing konjak vegetarian meat food from fresh konjak

Abstract

The invention provides a method for preparing konjak vegetarian meat food from fresh konjak, and relates to the technical field of konjak food preparation. The method comprises the following steps: S1, preparing raw materials in a corresponding formula according to the type of the selected vegetarian meat to be made, then adding the raw materials into a vacuum stirring mixer, and uniformly mixing and stirring to obtain the fresh konjak gel structure food stuffing slurry. According to the method, fresh konjak is used as a main raw material, through structural formula optimization of combination of fresh konjak pulp and plant protein, microbial protein or animal protein and the synergistic gelling effect of glutamine transaminase, a technological method of vacuum burdening blank stirring and mixing, and twin-screw wet extrusion heating solidification forming is adopted, and the konjak-flavor instant noodles are prepared. The konjak meat structure food which is excellent in taste, smooth and chewy, delicious in taste, excellent in chewing performance and high in anti-freezing and water-retaining capacity is prepared, and the beneficial effects that the konjak resource utilization rate is increased by 50%, and the processing pollutant emission is reduced by at least 50% are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of konjac food preparation, in particular to a method for preparing konjac vegetarian meat food by utilizing fresh konjac. Background Art

[0002] Konjac has a 3,000-year history as a food in my country and Japan. Konjac is rich in glucomannan (KGM), which is a high molecular weight non-ionic polysaccharide composed of glucose (glu) and mannose (man) in a molar ratio of 1:1.78. Generally, the content of glucomannan in mature fresh konjac is about 50%. In addition, konjac also contains crude protein (5%-14%), starch (10%-30%), soluble sugar (3%-5%), 16 kinds of amino acids and a variety of minerals that are beneficial to human health.

[0003] Konjac glucomannan (KGM) is an excellent dietary fiber, known as the seventh nutrient. It is highly water-based and has an expansion rate of more than 100 times its own. It is not easily digested after consumption, which makes people feel full. After entering the intestine, it is fermented into short-chain fatty acids and becomes a prebiotic, which promotes the growth and reproduction of probiotics, which is very beneficial for weight loss and health. At the same time, it can also promote intestinal peristalsis and help prevent and treat a variety of digestive system diseases. Konjac glucomannan can reduce the Na+, K+, and ATP enzyme activities of cells on the small intestinal mucosa in the intestine, limiting the absorption of nutrients. It can also absorb cholesterol and bile acid, which has a good effect on lowering blood pressure and cardiovascular diseases. It has the functions of preventing and treating constipation, diabetes, hyperlipidemia, colon cancer, obesity, hypertension, and cardiovascular and cerebrovascular diseases. Modern scientific research has even found that it has the activity of inhibiting tumors. How to make full use of the nutritional and health effects of konjac resources is an important research topic in the field of konjac food.

[0004] Current conventional konjac gel mainly utilizes konjac flour as raw material. During the konjac flour processing, the water-soluble polysaccharides, starch, protein, crude cellulose and some amino acids and a large amount of trace elements except konjac glucomannan that fresh konjac is rich in are completely removed in stirring, wherein especially precious nutrient elements-calcium, iron, zinc, potassium, selenium, and appropriate content, are very conducive to the corresponding trace cadmium element of insulin production. Using fresh konjac to process konjac vegetarian meat food can well retain the above-mentioned nutrient elements, and provide product with higher nutritional value and health effect.

[0005] Studying the structural method of safe fresh konjac bionic meat is of great practical significance for the effective utilization of konjac resources and the development of konjac bionic meat food with obvious health effects.

[0006] Therefore, those skilled in the art provide a method for preparing konjac vegetarian meat food using fresh konjac to solve the problems raised in the above background technology. Summary of the invention

[0007] 1. Technical issues to be resolved In view of the deficiencies in the prior art, the present invention provides a method for preparing konjac vegetarian meat food using fresh konjac, which uses fresh konjac or fresh konjac pulp to prepare konjac bionic meat food, and has the characteristics of safety, high efficiency, rich nutrition, non-toxicity and low cost.

[0008] (II) Technical solution To achieve the above objectives, the present invention is implemented through the following technical solutions: A konjac vegetarian meat food, comprising konjac plant protein vegetarian meat, konjac microbial protein vegetarian meat and konjac animal protein bionic meat; The konjac plant protein vegetarian meat comprises the following raw materials in percentage by weight: 60%-80% fresh konjac pulp, 12%-15% plant protein powder, 1%-6% antifreeze agent, 3%-6% vegetable oil, and 0.2%-0.25% glutamine transaminase; The konjac microbial protein vegetarian meat comprises the following raw materials in percentage by weight: 60%-80% fresh konjac pulp, 13%-16% microbial protein powder, 1%-6% antifreeze agent, 3%-6% vegetable oil, and 0.2%-0.25% glutamine transaminase; The konjac animal protein bionic meat comprises the following raw materials in percentage by mass: 60%-80% fresh konjac pulp, 12%-18% animal protein, 1%-6% antifreeze agent, 3%-6% vegetable oil, and 0.2%-0.25% glutamine transaminase.

[0009] Preferably, the konjac plant protein vegetarian meat food comprises the following raw materials in percentage by mass: 78% fresh konjac pulp, 14% plant protein powder, 3% antifreeze agent, 4.8% vegetable oil, and 0.2% glutamine transaminase.

[0010] Preferably, the konjac microbial protein vegetarian meat food comprises the following raw materials in percentage by mass: 76% fresh konjac pulp, 15% microbial protein powder, 5% antifreeze agent, 3.75% vegetable oil, and 0.25% glutamine transaminase.

[0011] Preferably, the konjac animal protein bionic meat food comprises the following raw materials in percentage by mass: 73% fresh konjac pulp, 17% animal protein, 5% antifreeze agent, 4.75% vegetable oil, and 0.25% glutamine transaminase.

[0012] Preferably, the plant protein powder is one or more of soy protein isolate, wheat protein, and pea protein, the microbial protein powder is one or two of yeast protein powder and low-temperature soybean meal microbial fermentation conversion protein, and the animal protein is one or more of collagen, whey protein, and egg white powder.

[0013] Preferably, the antifreeze agent is one or two of mannitol, maltitol and edible glycerin.

[0014] Preferably, a method for preparing konjac vegetarian meat food using fresh konjac comprises the following steps: Step S1. According to the type of vegetarian meat to be made, prepare the corresponding raw materials in the formula, then add the above raw materials into a vacuum stirring mixer, mix and stir evenly to form a fresh konjac gel structure food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and prepare 10% of the mass of the fresh konjac gel structure food filling slurry prepared in step S1, and prepare 5% water solution to become a coagulation liquid; Step S3. The fresh konjac gel structure food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet within the range of 8-10; Step S4. directly subjecting the paste slurry prepared in the above step S3 to extrusion heating with a twin-screw wet extruder, controlling the extrusion speed, temperature and pressure, and extruding the konjac protein gel embryo sheet, wherein the konjac protein gel embryo sheet has a normal structure similar to an animal muscle fiber bundle structure after cooling; Step S5. Then cut into required shapes according to different shape requirements to become blanks for standby use; Step S6. The konjac protein bionic meat structure embryo material is transported into a 60-70°C water boiling tank for secondary heating and de-alkalization for 15-30 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac embryo material is cleaned and de-alkalized for 10-30 minutes, and cooled to room temperature, and the pH value of the fresh konjac gel structure embryo material is measured and controlled at 7-8; Step S7. placing the blank into a high-speed centrifugal dehydrator to separate free water from the blank; Step S8. Seasoning or not seasoning the raw material, and packaging it in a vacuum packaging manner, and then sterilizing it in a pasteurization line until the core temperature reaches 82° C. for pasteurization; Step S9: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0015] Preferably, the pasteurization time in step S8 is 30 minutes.

[0016] (III) Beneficial effects The present invention provides a method for preparing konjac vegetarian meat food using fresh konjac, which has the following beneficial effects: 1. A method for preparing konjac vegetarian meat food using fresh konjac provided by the present invention, the method uses fresh konjac as the main raw material, optimizes the structural formula of the combination of fresh konjac pulp and plant protein, microbial protein or animal protein, and the synergistic gelation effect of glutamine transaminase, adopts a vacuum embryo stirring and mixing, twin-screw wet extrusion heating and coagulation molding process, to prepare konjac meat structure food with excellent taste, smooth and chewy, delicious taste, excellent chewiness, strong antifreeze and water retention ability, forming three bionic meat structures, konjac plant protein vegetarian meat, konjac microbial protein vegetarian meat and konjac animal protein bionic meat, achieving the beneficial effects of increasing the utilization rate of konjac resources by 50% and reducing the emission of processing pollutants by at least 50%.

[0017] 2. The present invention provides a method for preparing vegetarian konjac meat food using fresh konjac. The method uses fresh konjac and protein components to form a composite gel to form an animal muscle fiber structure with ultra-high gel strength, gel elasticity, gel hardness, and gel chewing properties, which is suitable for making high-quality, more nutritious bionic vegetarian konjac food. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Embodiment 1: The embodiment of the present invention provides a konjac vegetarian meat food, including konjac plant protein vegetarian meat, wherein the konjac plant protein vegetarian meat includes the following raw materials in percentage by mass: 78% fresh konjac pulp, 14% plant protein powder, 3% antifreeze agent, 4.8% vegetable oil, and 0.2% glutamine transaminase.

[0020] The plant protein powder is soy protein isolate and the antifreeze agent is mannitol.

[0021] The method for preparing konjac vegetarian meat food by using fresh konjac comprises the following steps: Step S1. Select and make konjac plant protein vegetarian meat, prepare the raw materials in the corresponding formula, and then add the above raw materials into a vacuum stirring mixer, mix and stir evenly to form a fresh konjac gel structure food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and prepare 10% of the mass of the fresh konjac gel structure food filling slurry prepared in step S1, and prepare 5% water solution to become a coagulation liquid; Step S3. The fresh konjac gel structure food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet within the range of 8-10; Step S4. directly subjecting the paste slurry prepared in the above step S3 to extrusion heating with a twin-screw wet extruder, controlling the extrusion speed, temperature and pressure, and extruding the konjac protein gel embryo sheet, wherein the konjac protein gel embryo sheet has a normal structure similar to an animal muscle fiber bundle structure after cooling; Step S5. Then cut into required shapes according to different shape requirements to become blanks for standby use; Step S6. The konjac protein bionic meat structure embryo material is transported into a 65°C water boiling tank for secondary heating and de-alkalization for 20 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac embryo material is cleaned and de-alkalized for 20 minutes, and cooled to room temperature, and the pH value of the fresh konjac gel structure embryo material is measured and controlled at 8; Step S7. placing the blank into a high-speed centrifugal dehydrator to separate free water from the blank; Step S8. Seasoning or not seasoning the raw material, and packaging it in a vacuum packaging manner, and then sterilizing it in a pasteurization line until the core temperature reaches 82° C., and pasteurizing it for 30 minutes; Step S9: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0022] Embodiment 2: The embodiment of the present invention provides a konjac vegetarian meat food, including konjac microbial protein vegetarian meat, wherein the konjac microbial protein vegetarian meat includes the following raw materials in percentage by mass: 76% fresh konjac pulp, 15% microbial protein powder, 5% antifreeze agent, 3.75% vegetable oil, and 0.25% glutamine transaminase.

[0023] The microbial protein powder is yeast protein powder, and the antifreeze agent is maltitol.

[0024] The method for preparing konjac vegetarian meat food by using fresh konjac comprises the following steps: Step S1. Selecting to make konjac microbial protein vegetarian meat, preparing the raw materials in the corresponding formula, and then adding the above raw materials into a vacuum stirring mixer, mixing and stirring evenly to form a fresh konjac gel structure food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and prepare 10% of the mass of the fresh konjac gel structure food filling slurry prepared in step S1, and prepare 5% water solution to become a coagulation liquid; Step S3. The fresh konjac gel structure food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet within the range of 8-10; Step S4. directly subjecting the paste slurry prepared in the above step S3 to extrusion heating with a twin-screw wet extruder, controlling the extrusion speed, temperature and pressure, and extruding the konjac protein gel embryo sheet, wherein the konjac protein gel embryo sheet has a normal structure similar to an animal muscle fiber bundle structure after cooling; Step S5. Then cut into required shapes according to different shape requirements to become blanks for standby use; Step S6. The konjac protein bionic meat structure embryo material is transported into a 65°C water boiling tank for secondary heating and de-alkalization for 20 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac embryo material is cleaned and de-alkalized for 20 minutes, and cooled to room temperature, and the pH value of the fresh konjac gel structure embryo material is measured and controlled at 8; Step S7. placing the blank into a high-speed centrifugal dehydrator to separate free water from the blank; Step S8. Seasoning or not seasoning the raw material, and packaging it in a vacuum packaging manner, and then sterilizing it in a pasteurization line until the core temperature reaches 82° C., and pasteurizing it for 30 minutes; Step S9: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0025] Embodiment 3: The embodiment of the present invention provides a konjac vegetarian meat food, including konjac animal protein bionic meat, wherein the konjac animal protein bionic meat includes the following raw materials in percentage by mass: 73% fresh konjac pulp, 17% animal protein, 5% antifreeze agent, 4.75% vegetable oil, and 0.25% glutamine transaminase.

[0026] The animal protein is collagen and the antifreeze agent is edible glycerin.

[0027] The method for preparing konjac vegetarian meat food by using fresh konjac comprises the following steps: Step S1. Select and make konjac animal protein bionic meat, prepare the raw materials in the corresponding formula, and then add the above raw materials into a vacuum stirring mixer, mix and stir evenly to form a fresh konjac gel structure food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and prepare 10% of the mass of the fresh konjac gel structure food filling slurry prepared in step S1, and prepare 5% water solution to become a coagulation liquid; Step S3. The fresh konjac gel structure food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet within the range of 8-10; Step S4. directly subjecting the paste slurry prepared in the above step S3 to extrusion heating with a twin-screw wet extruder, controlling the extrusion speed, temperature and pressure, and extruding the konjac protein gel embryo sheet, wherein the konjac protein gel embryo sheet has a normal structure similar to an animal muscle fiber bundle structure after cooling; Step S5. Then cut into required shapes according to different shape requirements to become blanks for standby use; Step S6. The konjac protein bionic meat structure embryo material is transported into a 65°C water boiling tank for secondary heating and de-alkalization for 20 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac embryo material is cleaned and de-alkalized for 20 minutes, and cooled to room temperature, and the pH value of the fresh konjac gel structure embryo material is measured and controlled at 8; Step S7. placing the blank into a high-speed centrifugal dehydrator to separate free water from the blank; Step S8. Seasoning or not seasoning the raw material, and packaging it in a vacuum packaging manner, and then sterilizing it in a pasteurization line until the core temperature reaches 82° C., and pasteurizing it for 30 minutes; Step S9: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0028] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A konjac vegetarian meat food, characterized in that: Including konjac plant protein vegetarian meat, konjac microbial protein vegetarian meat and konjac animal protein bionic meat; The konjac plant protein vegetarian meat comprises the following raw materials in percentage by weight: 60%-80% fresh konjac pulp, 12%-15% plant protein powder, 1%-6% antifreeze agent, 3%-6% vegetable oil, and 0.2%-0.25% glutamine transaminase; The konjac microbial protein vegetarian meat comprises the following raw materials in percentage by weight: 60%-80% fresh konjac pulp, 13%-16% microbial protein powder, 1%-6% antifreeze agent, 3%-6% vegetable oil, and 0.2%-0.25% glutamine transaminase; The konjac animal protein bionic meat comprises the following raw materials in percentage by mass: 60%-80% fresh konjac pulp, 12%-18% animal protein, 1%-6% antifreeze agent, 3%-6% vegetable oil, and 0.2%-0.25% glutamine transaminase.

2. The konjac vegetarian meat food according to claim 1, characterized in that The konjac plant protein vegetarian meat food comprises the following raw materials in percentage by mass: 78% fresh konjac pulp, 14% plant protein powder, 3% antifreeze agent, 4.8% vegetable oil and 0.2% glutamine transaminase.

3. The konjac vegetarian meat food according to claim 1, characterized in that The konjac microbial protein vegetarian meat food comprises the following raw materials in percentage by mass: 76% fresh konjac pulp, 15% microbial protein powder, 5% antifreeze agent, 3.75% vegetable oil and 0.25% glutamine transaminase.

4. The konjac vegetarian meat food according to claim 1, characterized in that The konjac animal protein bionic meat includes the following raw materials in percentage by mass: 73% fresh konjac pulp, 17% animal protein, 5% antifreeze agent, 4.75% vegetable oil and 0.25% glutamine transaminase.

5. The konjac vegetarian meat food according to claim 1, characterized in that The plant protein powder is one or more of soy protein isolate, wheat protein, and pea protein; the microbial protein powder is one or two of yeast protein powder and low-temperature soybean meal microbial fermentation conversion protein; and the animal protein is one or more of collagen, whey protein, and egg white powder.

6. The konjac vegetarian meat food according to claim 1, characterized in that The antifreeze agent is one or two of mannitol, maltitol and edible glycerin.

7. A method for preparing konjac vegetarian meat food using fresh konjac, characterized in that: The following steps are involved: Step S1. According to the type of vegetarian meat to be made, prepare the corresponding raw materials in the formula, then add the above raw materials into a vacuum stirring mixer, mix and stir evenly to form a fresh konjac gel structure food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and prepare 10% of the mass of the fresh konjac gel structure food filling slurry prepared in step S1, and prepare 5% water solution to become a coagulation liquid; Step S3. The fresh konjac gel structure food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet within the range of 8-10; Step S4. directly subjecting the paste slurry prepared in the above step S3 to extrusion heating with a twin-screw wet extruder, controlling the extrusion speed, temperature and pressure, and extruding the konjac protein gel embryo sheet, wherein the konjac protein gel embryo sheet has a normal structure similar to an animal muscle fiber bundle structure after cooling; Step S5. Then cut into required shapes according to different shape requirements to become blanks for standby use; Step S6. The konjac protein bionic meat structure embryo material is transported into a 60-70°C water boiling tank for secondary heating and de-alkalization for 15-30 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac embryo material is cleaned and de-alkalized for 10-30 minutes, and cooled to room temperature, and the pH value of the fresh konjac gel structure embryo material is measured and controlled at 7-8; Step S7. placing the blank into a high-speed centrifugal dehydrator to separate free water from the blank; Step S8. Seasoning or not seasoning the raw material, and packaging it in a vacuum packaging manner, and then sterilizing it in a pasteurization line until the core temperature reaches 82° C. for pasteurization; Step S9: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

8. The method for preparing konjac vegetarian meat food using fresh konjac according to claim 7, characterized in that: The pasteurization time in step S8 is 30 minutes.