Plant sausage with real meat feeling and rich juice and preparation method thereof

Abstract

The invention discloses a plant sausage with real meat feeling and rich juice and a preparation method thereof. Comprising the following raw materials in parts by weight: 10 to 17 parts of soybean drawing protein, 0.6 to 0.9 part of konjaku flour, 0.5 to 0.7 part of trehalose, 10 to 17 parts of soybean oil, 6 to 15 parts of coconut oil, 0.03 to 0.1 part of calcium hydroxide, 1 to 1.4 parts of compound essence, 0.32 to 0.64 part of compound seasoning sauce, 7 to 17 parts of egg white, 3 to 8 parts of egg white powder, 2.5 to 3.5 parts of super cornstarch, 0.15 to 0.25 part of compound thickening stabilizer, 0.2 to 0.4 part of sodium alginate, 0.6 to 0.9 part of glutamine transaminase, 9 to 12 parts of compound seasoning, 0.01 to 0.02 part of red yeast rice and the balance of water. Compared with traditional animal intestines, the plant intestines with real meat feeling and rich juice have no obvious difference in texture data such as hardness, elasticity, chewiness, cohesiveness and resilience, and have almost consistent meat feeling and chewing taste; in addition, the plant intestines and the animal intestines have no obvious difference in juice release, which indicates that the plant intestines and the animal intestines have the characteristics of being fresh, tender and juicy.

Description

Technical Field

[0001] The present invention relates to the technical field of plant meat, and in particular to a plant sausage with real meaty texture and rich juice and a preparation method thereof. Background Art

[0002] At present, animal sausage is mainly made of meat (such as pork, beef, chicken, etc.), fat and various seasonings mixed into natural or synthetic casings. It is a food with a long history. The earliest record appeared in Greek literature in the 8th century BC. The original purpose of making sausage was mainly to preserve meat and avoid meat spoilage and waste. With the development of time, sausage has gradually become one of the common delicacies on the table due to its unique flavor and convenient way of eating.

[0003] However, animal intestines also have many health and safety risks. For example, animal intestines usually contain a lot of salt and fat. Long-term consumption may lead to health problems such as high blood pressure and cardiovascular disease. In order to maintain the color and taste of the sausages, manufacturers will add preservatives, color enhancers and other chemical additives. If these substances are consumed in excess, they may have adverse effects on health.

[0004] In addition, the livestock and poultry farming industry that provides meat for sausages is a resource-intensive industry. Its production process consumes a lot of water, feed and land resources, and discharges a large amount of sewage containing livestock and poultry feces and greenhouse gases such as methane, which has caused a certain burden on the surrounding environment. In addition, in pursuit of efficiency, the livestock and poultry farming industry usually has a high stocking density. In order to avoid the occurrence of group infectious diseases, most of them will add antibiotics to the feed as a preventive measure, which is prone to veterinary drug residues.

[0005] Soybeans contain a lot of high-quality protein, rich dietary fiber, no cholesterol, and rich unsaturated fatty acids. Soybean production belongs to the planting industry, which consumes much less water and land than animal husbandry, and also emits much less greenhouse gases than animal husbandry. Therefore, it is necessary to develop a fresh, juicy and meaty plant sausage. Summary of the invention

[0006] The purpose of the present invention is to provide a plant sausage with real meaty texture and rich juice and a preparation method thereof, aiming to improve the problems of high salt and fat content in sausage and large waste in the meat source industry, replace animal protein with soy protein, and make the sausage fresh, juicy and meaty.

[0007] In order to achieve the above object, the present invention provides a plant sausage with real meaty texture and rich juice, which comprises the following raw materials in parts by weight based on 100 parts of the total weight of the finished product:

[0008] 10-17 parts of soy protein, 0.6-0.9 parts of konjac flour, 0.5-0.7 parts of trehalose, 10-17 parts of soybean oil, 6-15 parts of coconut oil, 0.03-0.1 parts of calcium hydroxide, 1-1.4 parts of compound flavoring, 0.32-0.64 parts of compound seasoning sauce, 7-17 parts of egg white, 3-8 parts of egg white powder, 2.5-3.5 parts of super cornstarch, 0.15-0.25 parts of compound thickening stabilizer, 0.2-0.4 parts of sodium alginate, 0.6-0.9 parts of glutamine transaminase, 9-12 parts of compound seasoning, 0.01-0.02 parts of red yeast rice, and the rest is water.

[0009] In a preferred embodiment, 1 to 1.4 parts of the composite flavor include 0.1 to 0.3 parts of grilled sausage flavor, 0.05 to 0.12 parts of pork flavor, 0.4 to 0.7 parts of sausage flavor, and 0.25 to 0.45 parts of bitterness-masking food flavor.

[0010] In a preferred embodiment, 0.32 to 0.64 parts of the compound seasoning sauce include 0.25 to 0.55 parts of beef stew flavor seasoning sauce and 0.06 to 0.12 parts of bone broth flavor seasoning sauce.

[0011] In a preferred embodiment, 9 to 12 parts of the compound seasoning include 3 to 4 parts of salt, 3 to 6 parts of white sugar, 0.5 to 1.5 parts of yeast extract, 0.5 to 1.5 parts of garlic powder, 0.5 to 1.5 parts of onion powder, 0.5 to 1 part of white pepper powder, and 0.5 to 1.5 parts of monosodium glutamate.

[0012] The present invention also provides a method for preparing plant sausages with real meaty texture and rich juice, comprising:

[0013] Step S10, first mixing: stirring the pre-stretched soy protein and the pre-made emulsion in a mixer at a speed of 2000 r / min to 3000 r / min for 180s to 360s;

[0014] Step S20, second mixing: pour egg white into a mixer and stir at a speed of 2000 r / min to 3000 r / min for 180s to 360s;

[0015] Step S30, third mixing: continue to pour the compound seasoning, red yeast rice and compound flavor into the mixer and stir at a speed of 1000-2000 r / min for 5-12 min;

[0016] Step S40, fourth mixing: continue to add soybean oil, egg white powder, super cornstarch, compound thickening stabilizer, and sodium alginate into the mixer and stir at a speed of 2000 to 3000 r / min for 100 to 180 seconds;

[0017] Step S50, fifth mixing: continue to add coconut oil and glutamine transaminase into the mixer and stir at a speed of 1000 to 2000 r / min for 100 to 180 seconds;

[0018] Step S60, enema: select plant-based sausage casing, pre-set enema parameters, make the vacuum of the casing reach the preset standard, perform enema, and control the weight of a single plant sausage within the range of 15g-30g and the length within the range of 6cm-8cm;

[0019] Step S70, steaming: first steam the plant sausage at a temperature of 50°C to 65°C and a humidity of 70% to 90% for 8 to 15 minutes; then dry at a temperature of 50°C to 65°C for 8 to 15 minutes; then steam at a temperature of 85°C to 100°C and a humidity of 100% for 30 to 45 minutes; finally place the plant sausage in a heat dissipation room to cool the temperature of the plant sausage to below 20°C;

[0020] Step S80, packaging and sterilization: cut the cooked plant intestines and package them according to the predetermined product packaging requirements, then sterilize them at 85°C to 90°C for 40min to 60min, and finally store the sterilized plant intestines at 0°C to 4°C.

[0021] In a preferred embodiment, the step of unraveling the soy protein comprises:

[0022] Rehydration of fibrous protein: Use cold water at 0℃~4℃, soak and rehydrate the fibrous soy protein in a ratio of 1:(1.5~3.0) for 1h~2.5h until there is no hard core in the center of the fibrous protein;

[0023] Dehydration of fibrous protein: Dehydrate the rehydrated fibrous protein using a centrifuge at a speed of 800 r / min to 1500 r / min for 180 s to 420 s, until no obvious continuous water flows out of the fibrous protein when it is squeezed;

[0024] Spinning of fibrous protein: Put the dehydrated fibrous protein into a spinning machine and spin it at a speed of 2000r / min to 3000r / min for 60s to 120s until the fibrous protein appears in a thick filament shape.

[0025] In a preferred embodiment, the steps of making the emulsion include:

[0026] Add konjac flour, trehalose and ice water into a chopper, first beat at a speed of 1000 r / min to 1500 r / min for 2.5 min to 4.0 min, then beat at a speed of 2000 r / min to 2500 r / min for 1.5 min to 3 min, and finally let stand for 1 h to 2 h; wherein the weight ratio of the konjac flour plus the trehalose to the ice water is 1:(3 to 6).

[0027] The plant sausages with real meaty texture and rich juice provided by the present invention have no obvious differences in the texture data of hardness, elasticity, chewiness, cohesion and resilience compared with traditional animal sausages, indicating that the plant sausages have the same meaty texture and chewy taste as animal sausages; in addition, the juice release test shows that there is no obvious difference in juice release between the two, indicating that the plant sausages are as tender and juicy as animal sausages, achieving the effect of replacing animal sausages with plant sausages and replacing animal protein with soy protein, the protein source industry has low greenhouse gas emissions, lower production costs, and is beneficial to consumer health. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 A flow chart of a method for making a plant sausage with real meaty texture and rich juice provided by the present invention;

[0030] Figure 2 This is a cross-sectional view of a plant intestine produced by the production method of the present invention;

[0031] Figure 3 It is a cross-sectional view of the existing animal intestines;

[0032] Figure 4 for Figure 2 The enlarged schematic diagram of the cross section of the plant intestine shown;

[0033] Figure 5 for Figure 3 The enlarged schematic diagram of a cross section of the intestine of the animal shown;

[0034] Figure 6 This is a plan view of a plant sausage made by the production method of the present invention;

[0035] Figure 7 It is a cross-sectional view of existing animal intestines;

[0036] Figure 8 for Figure 6 The enlarged schematic diagram of the planed surface of the plant intestine is shown;

[0037] Fig. 9 for Figure 7 The diagram shows an enlarged partial section of the animal intestines. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solution and beneficial technical effect of the present invention clearer, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be understood that the specific implementation methods described in this specification are only for explaining the present invention, not for limiting the present invention.

[0039] It should also be understood that the terms used in this specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. As used in the specification of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an" and "the" are intended to include plural forms.

[0040] It should be further understood that the term "and / or" used in the present description and the appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0041] In the embodiment of the present invention, a plant sausage with real meaty texture and rich juice is provided, which is used to replace traditional animal protein with soy protein. Accordingly, there are no risks such as high environmental burden and veterinary drug residues in traditional livestock and poultry farming. At the same time, the plant sausage has the characteristics of being fresh, juicy and meaty like animal sausage, and can replace animal sausage with plant sausage, which has a high market prospect.

[0042] Specifically, based on the total weight of 100 parts of the finished product, the following raw materials are included in weight: 10-17 parts of soybean fibrous protein, 0.6-0.9 parts of konjac flour, 0.5-0.7 parts of trehalose, 10-17 parts of soybean oil, 6-15 parts of coconut oil, 0.03-0.1 parts of calcium hydroxide, 1-1.4 parts of compound flavors, 0.32-0.64 parts of compound seasoning sauce, 7-17 parts of egg whites, 3-8 parts of egg white powder, 2.5-3.5 parts of super cornstarch, 0.15-0.25 parts of compound thickening stabilizer (for example, carrageenan, potassium chloride, etc.), 0.2-0.4 parts of sodium alginate, 0.6-0.9 parts of glutamine transaminase, 9-12 parts of compound seasoning, 0.01-0.02 parts of red yeast rice, and the rest is water.

[0043] Among them, 1 to 1.4 parts of compound flavors include 0.1 to 0.3 parts of grilled sausage flavors, 0.05 to 0.12 parts of pork flavors, 0.4 to 0.7 parts of sausage flavors, and 0.25 to 0.45 parts of bitterness masking food flavors.

[0044] The 0.32-0.64 portion of compound seasoning sauce includes 0.25-0.55 portion of beef stew flavor seasoning sauce and 0.06-0.12 portion of bone broth flavor seasoning sauce. The beef stew flavor seasoning sauce and bone broth flavor seasoning sauce are seasoning sauces or seasoning packets that are commonly found on the market and can produce beef stew flavor and bone broth flavor based on mainstream cognition.

[0045] The 9-12 parts of the compound seasoning include 3-4 parts of salt, 3-6 parts of white sugar, 0.5-1.5 parts of yeast extract, 0.5-1.5 parts of garlic powder, 0.5-1.5 parts of onion powder, 0.5-1 part of white pepper powder, and 0.5-1.5 parts of monosodium glutamate.

[0046] The present invention also provides a method for preparing plant sausages with real meaty texture and rich juice, which is used to prepare juicy plant sausages according to the above formula ratio. Figure 1 As shown, the manufacturing method includes steps S10-S80.

[0047] Before executing step S10, the method further includes a step of untangling the soy protein and a step of preparing an emulsion.

[0048] Specifically, the steps of unwinding the soy fibrous protein include: rehydrating the fibrous protein, dehydrating the fibrous protein and unwinding the fibrous protein.

[0049] Rehydration of fibrous protein: Use cold water at 0℃~4℃, soak and rehydrate the fibrous soy protein in a ratio of 1:(1.5~3.0) for 1h~2.5h until there is no hard core in the center of the fibrous protein.

[0050] Dehydration of fibrous protein: Dehydrate the rehydrated fibrous protein using a centrifuge at a speed of 800 r / min to 1500 r / min for 180 s to 420 s, until no obvious continuous water flow out of the fibrous protein is extruded.

[0051] Spinning of fibrous protein: Put the dehydrated fibrous protein into a spinning machine and spin it at a speed of 2000r / min to 3000r / min for 60s to 120s until the fibrous protein appears in a thick filament shape.

[0052] The steps of making the emulsion include: adding konjac flour, trehalose and ice water into a chopper, first beating at a speed of 1000 r / min to 1500 r / min for 2.5 min to 4.0 min, then beating at a speed of 2000 r / min to 2500 r / min for 1.5 min to 3 min, and finally standing for 1 h to 2 h; wherein the weight ratio of konjac flour plus trehalose to ice water is 1:(3 to 6). For example, the ratio of konjac flour to trehalose can be set to 1:1.

[0053] Step S10, first mixing: stir the pre-stretched soy protein and the pre-made emulsion in a mixer at a speed of 2000r / min to 3000r / min for 180s to 360s.

[0054] Step S20, second mixing: pour egg white into a blender and stir at a speed of 2000 r / min to 3000 r / min for 180 s to 360 s.

[0055] Step S30, third mixing: continue to pour the compound seasoning, red yeast rice and compound flavor into the blender and stir at a speed of 1000-2000 r / min for 5-12 min.

[0056] Step S40, fourth mixing: continue to add soybean oil, egg white powder, super cornstarch, compound thickening stabilizer, and sodium alginate into the mixer and stir at a speed of 2000 to 3000 r / min for 100 to 180 seconds.

[0057] Step S50, fifth mixing: continue to add coconut oil and glutamine aminotransferase into the mixer and stir at a speed of 1000 to 2000 r / min for 100 to 180 seconds.

[0058] Step S60, enema: select plant-based casing (e.g. 19mm#), pre-set enema parameters, make the vacuum of the casing reach the preset standard, perform enema, and control the weight of a single plant sausage within the range of 15g-30g (preferably 22g-23g), and the length within the range of 6cm-8cm (preferably 6.8cm-7.0cm).

[0059] Step S70, steaming: first steam the plant sausage at a temperature of 50°C to 65°C and a humidity of 70% to 90% for 8min to 15min; then dry it at a temperature of 50°C to 65°C for 8min to 15min, then steam it at a temperature of 85°C to 100°C and a humidity of 100% for 30min to 45min, and finally place it in a heat dissipation room to cool the temperature of the plant sausage to below 20°C.

[0060] Step S80, packaging and sterilization: cut the cooked plant intestines and package them according to the predetermined product packaging requirements, then sterilize them at 85°C to 90°C for 40min to 60min, and finally store the sterilized plant intestines at 0°C to 4°C.

[0061] Furthermore, after packaging, the inner packaging bag is printed with the production date and bagged according to the product specifications. Among them, it is required to be neatly stacked and beautiful; after sealing, the airtightness is good.

[0062] In order to further illustrate the various parameters of the plant sausage provided by the present invention, sensory evaluation and texture data detection of the test samples will be carried out in combination with a plurality of specific embodiments as follows.

[0063] Embodiment 1:

[0064] 10 parts of soy protein, 0.6 parts of konjac flour, 0.5 parts of trehalose, 10 parts of soybean oil, 6 parts of coconut oil, 0.03 parts of calcium hydroxide, 1 part of compound flavoring, 0.32 parts of compound seasoning sauce, 7 parts of egg white, 3 parts of egg white powder, 2.5 parts of super cornstarch, 0.15 parts of compound thickening stabilizer, 0.2 parts of sodium alginate, 0.6 parts of glutamine transaminase, 9 parts of compound seasoning, 0.01 parts of red yeast rice, and the rest is water.

[0065] Embodiment 2:

[0066] 17 parts of soy protein, 0.9 parts of konjac flour, 0.7 parts of trehalose, 17 parts of soybean oil, 15 parts of coconut oil, 0.1 parts of calcium hydroxide, 1.4 parts of compound flavoring, 0.64 parts of compound seasoning sauce, 17 parts of egg white, 8 parts of egg white powder, 3.5 parts of super cornstarch, 0.25 parts of compound thickening stabilizer, 0.4 parts of sodium alginate, 0.9 parts of glutamine transaminase, 12 parts of compound seasoning, 0.02 parts of red yeast rice, and the rest is water.

[0067] Embodiment 3:

[0068] 12 parts of soy protein, 0.8 parts of konjac flour, 0.6 parts of trehalose, 16 parts of soybean oil, 8 parts of coconut oil, 0.08 parts of calcium hydroxide, 1.2 parts of compound flavoring, 0.55 parts of compound seasoning sauce, 10 parts of egg white, 7 parts of egg white powder, 3 parts of super cornstarch, 0.2 parts of compound thickening stabilizer, 0.3 parts of sodium alginate, 0.8 parts of glutamine transaminase, 10 parts of compound seasoning, 0.017 parts of red yeast rice, and the rest is water.

[0069] Embodiment 4:

[0070] 14 parts of soy protein, 0.75 parts of konjac flour, 0.6 parts of trehalose, 14 parts of soybean oil, 10 parts of coconut oil, 0.06 parts of calcium hydroxide, 1.2 parts of compound flavoring, 0.48 parts of compound seasoning sauce, 12 parts of egg white, 5.5 parts of egg white powder, 3 parts of super cornstarch, 0.2 parts of compound thickening stabilizer, 0.3 parts of sodium alginate, 0.75 parts of glutamine transaminase, 10.5 parts of compound seasoning, 0.015 parts of red yeast rice, and the rest is water.

[0071] (1) Sensory evaluation: According to the ratio of each embodiment above and the same process parameters (here the middle value of each process parameter range is taken), a plurality of plant sausages are made and randomly numbered. At the same time, 50 evaluators are selected to form an evaluation team to evaluate the samples. Before the evaluation, the evaluators are given evaluation training so that they can evaluate objectively without mixing personal emotions; during the evaluation process, discussions are avoided; before the test, strong-smelling items should be avoided, such as smoking, chewing gum, eating food, etc., and the use of odorous cosmetics and detergents should be avoided; the evaluators should also be required to wipe off lipstick, avoid heavy makeup, and not wash hands with odorous soap. Then the plant sausages are provided to the evaluators in an unknown order for objective evaluation. The sensory evaluation sensory test scoring standards are shown in Table 1 below, and the average score of the 50 evaluators for each embodiment is shown in Table 2 below.

[0072] Table 1: Sensory test scoring criteria

[0073]

[0074]

[0075] Table 2: Average sensory scores

[0076] sample Color and shape taste Taste Organization Status Example 1 8.4 8.5 8.7 8.4 Example 2 8.9 9.0 9.0 8.8 Example 3 9.0 9.1 9.0 9.1 Example 4 9.2 9.1 9.2 9.3

[0077] In summary, it can be seen from the sensory scores that Example 4 has the highest comprehensive score, which is the best formula.

[0078] (2) Texture comparison:

[0079] According to the best formula selected by the sensory results, multiple plant sausages of the same batch were made, and then ordinary animal sausages in the market were taken. The plant sausages and animal sausages made from the same batch were cut into 2 cm segments, and each segment was numbered. In this test, 12 segments of plant sausages were taken and numbered plant sausages 01-12; 12 segments of animal sausages were taken and numbered animal sausages 01-12.

[0080] The texture data test adopts a texture analyzer (e.g., model: Shanghai Baosheng TA-touch), uses a gel test probe TA / 36, presses down to deform 50%, time: 2 seconds, speed before test: 3.00 mm / s, test speed: 1.00 mm / s, speed after test: 1.00 mm / s, trigger force 5.00 gf. The comparative experimental results are shown in Table 3 below.

[0081] Table 3: Texture data of plant and animal intestines

[0082] Name hardness elasticity Chewability Cohesion Responsiveness Hardness Springiness Chewiness Cohesiveness Resilience N N Animal Intestines_01 61 0.8654 52.2 0.7668 0.1331 Animal Intestines_02 61.1 0.8636 52.2 0.7679 0.1346 Animal Intestines_03 63.8 0.8733 53.1 0.763 0.1348 Animal Intestines_04 59.4 0.8789 51.2 0.742 0.1348 Animal Intestines_05 66.6 0.8666 54.8 0.7312 0.1391 Animal Intestines_06 59.1 0.8523 51.1 0.7672 0.1306 Animal Intestines_07 59.7 0.8731 51.3 0.7306 0.1306 Animal Intestines_08 70.5 0.8525 56.4 0.7188 0.1336 Animal Intestines_09 70.9 0.8604 56.6 0.7212 0.1376 Animal Intestines_10 59.2 0.8182 51.1 0.7002 0.1323 Animal Intestines_11 65.5 0.8575 53.6 0.7441 0.133 Animal Intestines_12 66.2 0.8664 54.5 0.7196 0.1339 Average 63.5833 0.8607 53.1750 0.7394 0.1340 Max 70.9 0.8789 56.6 0.7679 0.1391 Min 59.1 0.8182 51.1 0.7002 0.1306 Name hardness elasticity Chewability Cohesion Responsiveness Hardness Springiness Chewiness Cohesiveness Resilience N N Plant sausage_01 70.7 0.8555 56.5 0.7308 0.1366 Plant sausage_02 62.7 0.8756 52.8 0.7426 0.1369 Plant Intestines_03 62.4 0.8783 52.7 0.7587 0.1398 Plant Intestines_04 59.9 0.8689 51.2 0.7447 0.137 Plant sausage_05 61.5 0.8707 52.3 0.7415 0.1341 Plant Intestines_06 58.1 0.8769 50.6 0.7654 0.1311 Plant Intestines_07 59.5 0.8637 50.9 0.7522 0.1365 Plant Intestines_08 62.6 0.823 52.8 0.7425 0.136 Plant sausage_09 64.7 0.8713 53.4 0.7342 0.1364 Plant sausage_10 63.9 0.8621 53.1 0.7385 0.132 Plant sausage_11 66.5 0.8368 54.8 0.7135 0.125 Plant sausage_12 70.7 0.8509 56.5 0.7308 0.1346 Average 63.6000 0.8611 53.1333 0.7413 0.1347 Max 70.7 0.8783 56.5 0.7654 0.1398 Min 58.1 0.823 50.6 0.7135 0.125 P-value 0.992 0.9459 0.9594 0.807 0.619

[0083] From the comparison of texture data of plant intestines and animal intestines in Table 3 above:

[0084] The average hardness values ​​of plant intestines and animal intestines were 63.58 and 63.60, respectively. From the data difference analysis results, the P value was 0.99 (>0.05), so there was no significant difference in hardness between animal intestines and plant intestines.

[0085] Elasticity: The average values ​​of plant intestines and animal intestines were 0.861 and 0.861 respectively. From the results of data difference analysis, the P value was 0.95 (>0.05), so there was no significant difference in elasticity between animal intestines and plant intestines.

[0086] Chewability: The average values ​​of plant intestines and animal intestines were 53.18 and 53.13 respectively. From the results of data difference analysis, the P value was 0.96 (>0.05), so there was no significant difference in chewability between animal intestines and plant intestines.

[0087] Cohesion: The average values ​​of plant intestines and animal intestines were 0.739 and 0.7413, respectively. From the results of data difference analysis, the P value was 0.807 (>0.05), so there was no significant difference in cohesion between animal intestines and plant intestines.

[0088] Resilience: The average values ​​of plant intestines and animal intestines were 0.134 and 0.135 respectively. From the difference analysis results of the data, the P value was 0.619 (>0.05), so there was no significant difference in resilience between animal beef intestines and plant intestines.

[0089] Based on a comprehensive analysis of hardness, elasticity, chewiness, cohesion, and resilience, there is no obvious difference in texture between plant sausages and animal sausages.

[0090] (3) Comparison of juice release:

[0091] According to the best formula selected by the sensory results, multiple plant sausages were made, and then ordinary animal sausages in the market were taken. The plant sausages and animal sausages made in the same batch were cut into 2 cm thick segments, numbered 1-10 and weighed, and 3 weighed glass fiber filter papers (diameter 90 mm, thickness 0.3 um) were laid under the meat blocks. A texture analyzer (e.g., Shanghai Baosheng TA-touch) was used, and a compression test probe TA / 100 was used, with a downward deformation of 60%, a speed before the test: 3.00 mm / s, a test speed: 1.00 mm / s, a speed after the test: 1 mm / s, and a trigger force of 5.00 gf.

[0092] The results of the juice release test are shown in Table 4 below.

[0093] Table 4: Juice release test results

[0094]

[0095] It should be noted that the juice release rate = ((weight of filter paper after compression (g) - weight of filter paper before compression (g)) / weight of meat slices (g); during the test, the thickness of the intestine segment needs to be measured using a vernier caliper, and the thickness tolerance range is ±5%. Among them, for samples with better juice release, the thickness of the glass filter paper needs to be increased according to the actual situation. The specific standard is that the last layer of filter paper is not obviously wet after the sample is compressed.

[0096] Judging from the results of the juice release test, the average values ​​of juice release of plant intestines and animal intestines were 2.37% and 2.38% respectively. From the data difference analysis, the P value was 0.464 (>0.05), so there was no significant difference in juice release between animal intestines and plant intestines, indicating that plant intestines are as tender and juicy as animal intestines.

[0097] (4) Texture control test results:

[0098] Four portions of plant intestines and animal intestines prepared under the same process parameters based on the recipes of Examples 1-4 above were photographed using the same photographing equipment under the same environmental conditions, and then the photos were compared based on the existing image comparison model to obtain the degree of appearance matching between the plant intestines and the animal intestines of each example. The matching results are shown in Table 5.

[0099] Table 5: Image matching results

[0100] sample Example 1 Example 2 Example 3 Example 4 Match 85％ 87％ 89％ 90％

[0101] Can also be combined with reference Figure 2-Figure 9, respectively, are high-definition photos comparing the cross-section and planed surface of the plant intestines (Example 4) and the animal intestines. As can be seen from the figures, the plant intestines provided by the present application are almost the same as the existing animal intestines in appearance, indicating that the plant intestines of the present application are very close to the animal intestines in both appearance and taste, ensuring the color and chewing taste of the plant intestines.

[0102] In summary, the plant sausages with real meaty texture and rich juice provided by the present invention have no obvious differences in the texture data of hardness, elasticity, chewiness, cohesion and resilience compared with traditional animal sausages, indicating that the plant sausages have the same meaty texture and chewy taste as animal sausages; in addition, the juice release test shows that there is no obvious difference in juice release between the two, indicating that the plant sausages are as tender and juicy as animal sausages, achieving the effect of replacing animal sausages with plant sausages, and replacing animal protein with soy protein, the protein source industry has low greenhouse gas emissions, lower production costs, and is beneficial to consumer health.

[0103] The present invention is not limited to what is described in the specification and implementation modes, and therefore additional advantages and modifications can be easily realized by those skilled in the art. Therefore, without departing from the spirit and scope of the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details, representative devices, and illustrative examples shown and described herein.

Claims

1. A plant sausage with real meaty texture and rich juice, characterized in that: Based on the total weight of 100 parts of the finished product, the following raw materials are included in weight: 10-17 parts of soy protein, 0.6-0.9 parts of konjac flour, 0.5-0.7 parts of trehalose, 10-17 parts of soybean oil, 6-15 parts of coconut oil, 0.03-0.1 parts of calcium hydroxide, 1-1.4 parts of compound flavoring, 0.32-0.64 parts of compound seasoning sauce, 7-17 parts of egg white, 3-8 parts of egg white powder, 2.5-3.5 parts of super cornstarch, 0.15-0.25 parts of compound thickening stabilizer, 0.2-0.4 parts of sodium alginate, 0.6-0.9 parts of glutamine transaminase, 9-12 parts of compound seasoning, 0.01-0.02 parts of red yeast rice, and the rest is water.

2. The plant sausage with real meaty texture and rich juice as claimed in claim 1, characterized in that: The 1-1.4 parts of the compound flavor include 0.1-0.3 parts of grilled sausage flavor, 0.05-0.12 parts of pork flavor, 0.4-0.7 parts of sausage flavor, and 0.25-0.45 parts of bitterness masking food flavor.

3. The plant sausage with real meaty texture and rich juice as claimed in claim 1, characterized in that: 0.32-0.64 parts of the compound seasoning sauce include 0.25-0.55 parts of beef stew flavor seasoning sauce and 0.06-0.12 parts of bone broth flavor seasoning sauce.

4. The juicy plant sausage with real meaty texture as claimed in claim 1, characterized in that: The 9-12 parts of the compound seasoning include 3-4 parts of salt, 3-6 parts of white sugar, 0.5-1.5 parts of yeast extract, 0.5-1.5 parts of garlic powder, 0.5-1.5 parts of onion powder, 0.5-1 part of white pepper powder, and 0.5-1.5 parts of monosodium glutamate.

5. A method for preparing plant sausages with real meaty texture and rich juice, characterized in that: include: Step S10, first mixing: stirring the pre-stretched soy protein and the pre-made emulsion in a mixer at a speed of 2000 r / min to 3000 r / min for 180s to 360s; Step S20, second mixing: pour egg white into a mixer and stir at a speed of 2000 r / min to 3000 r / min for 180s to 360s; Step S30, third mixing: continue to pour the compound seasoning, red yeast rice and compound flavor into the mixer and stir at a speed of 1000-2000 r / min for 5-12 min; Step S40, fourth mixing: continue to add soybean oil, egg white powder, super cornstarch, compound thickening stabilizer, and sodium alginate into the mixer and stir at a speed of 2000 to 3000 r / min for 100 to 180 seconds; Step S50, fifth mixing: continue to add coconut oil and glutamine transaminase into the mixer and stir at a speed of 1000 to 2000 r / min for 100 to 180 seconds; Step S60, enema: select plant-based sausage casing, pre-set enema parameters, make the vacuum of the casing reach the preset standard, perform enema, and control the weight of a single plant sausage within the range of 15g-30g and the length within the range of 6cm-8cm; Step S70, steaming: steam the vegetable sausage at a temperature of 50°C to 65°C and a humidity of 70% to 90% for 8 to 15 minutes; Then dry it at 50℃~65℃ for 8min~15min, steam it at 85℃~100℃ and 100% humidity for 30min~45min, and finally place it in a heat dissipation room to cool the temperature of the plant sausage to below 20℃; Step S80, packaging and sterilization: cut the cooked plant intestines and package them according to the predetermined product packaging requirements, then sterilize them at 85°C to 90°C for 40min to 60min, and finally store the sterilized plant intestines at 0°C to 4°C.

6. The method for making the juicy plant sausage with real meaty texture as claimed in claim 5, characterized in that: The steps of unraveling soy protein include: Rehydration of fibrous protein: Use cold water at 0℃~4℃, soak and rehydrate the fibrous soy protein in a ratio of 1:(1.5~3.0) for 1h~2.5h until there is no hard core in the center of the fibrous protein; Dehydration of fibrous protein: Dehydrate the rehydrated fibrous protein using a centrifuge at a speed of 800 r / min to 1500 r / min for 180 s to 420 s, until no obvious continuous water flows out of the fibrous protein when it is squeezed; Spinning of fibrous protein: Put the dehydrated fibrous protein into a spinning machine and spin it at a speed of 2000r / min to 3000r / min for 60s to 120s until the fibrous protein appears in a thick filament shape.

7. The method for preparing the juicy plant sausage with real meaty texture as claimed in claim 5, characterized in that: The steps for making an emulsion include: Add konjac flour, trehalose and ice water into a chopper, first beat at a speed of 1000 r / min to 1500 r / min for 2.5 min to 4.0 min, then beat at a speed of 2000 r / min to 2500 r / min for 1.5 min to 3 min, and finally let stand for 1 h to 2 h; wherein the weight ratio of the konjac flour plus the trehalose to the ice water is 1:(3 to 6).

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