Method for producing vegetable protein meat by using corn protein powder

Abstract

The invention discloses a method for producing vegetable protein meat by using corn protein powder, and belongs to the technical field of deep processing of corn. The method comprises the following steps: (1) performing degreasing and impurity removal treatment on the powdered sugar byproduct corn protein powder to obtain the degreased and impurity-removed corn protein powder; (2) performing enzymolysis modification on the corn protein powder subjected to degreasing and impurity removal treatment to obtain corn protein powder subjected to enzymolysis modification; and (3) adding starch, fat, flavor substances and a coloring agent into the corn protein powder subjected to enzymolysis modification, and extruding to obtain the vegetable protein meat product. According to the invention, the corn protein powder can be used as a raw material, and the vegetable protein vegetarian meat product with better meat texture and flavor is obtained after enzymolysis modification, wet extrusion and other treatments, so that the application field of the corn protein powder is widened, and the additional value of the corn protein powder is improved.

Description

Technical Field

[0001] The invention relates to a method for producing vegetable protein meat by utilizing corn protein powder, belonging to the technical field of corn deep processing. Background Art

[0002] Corn gluten meal is a by-product of corn starch industrial production. At present, corn gluten meal is mainly used as feed with a very low utilization rate, and some are even directly discarded, which not only pollutes the environment but also wastes resources. If the corn by-products can be used comprehensively with high added value while producing main products such as starch, the economic value of corn raw materials can be increased, the corn industry chain can be extended, and the development of the corn economy can be promoted.

[0003] The proteins in corn gluten meal are mainly zein and gluten, which have poor solubility, limiting its application in food. Under normal conditions, the solubility of protein is the basis of other functional properties. By using protease hydrolysis, the solubility of corn gluten meal can be improved, thereby improving its functional properties, the application range and processing conditions of corn gluten meal, and giving corn gluten meal new processing properties, which provides conditions for broadening the application field of plant protein and increasing the added value of plant protein. Therefore, first of all, we need to take certain measures to improve the functional properties of corn gluten meal, especially the solubility of protein.

[0004] Protein is an essential nutrient for human health, and animal meat products are the main source of protein for the human body. As the global population continues to grow, people's demand for protein is increasing rapidly. Due to the pressure of ecological environment and animal welfare, traditional animal husbandry cannot produce enough meat products for human consumption. The preparation of products with the fiber structure, texture, color, flavor, taste and appearance of animal meat by certain technical means fully responds to the concept of green, environmental protection, health and sustainable development. In addition, existing studies have shown that the intake of red meat can lead to ischemic heart disease, obesity, and increase the risk of joint inflammation and colorectal cancer. In order to reduce environmental pressure and implement the concept of sustainable development, the development of products to replace animal meat has become a research hotspot in the food industry. Summary of the invention

[0005] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a method for producing plant protein meat using corn protein powder. Corn protein powder is used as raw material, and after enzymatic modification, wet extrusion and other treatments, a plant protein vegetarian meat product with good meat texture and flavor is obtained.

[0006] In order to solve the above technical problems, the technical solutions provided by the present invention are as follows: A method for producing vegetable protein meat using corn protein powder comprises the following steps: (1) defatting and removing impurities from corn gluten meal, a byproduct of sugar powder, to obtain defatted and impurity-removed corn gluten meal; (2) performing enzymatic hydrolysis modification on the defatted and impurity-removed corn gluten meal to obtain enzymatically modified corn gluten meal; (3) Adding starch, fat, flavoring substances and coloring agents to the enzymatically modified corn protein powder and extruding the mixture to obtain a plant protein meat product.

[0007] Furthermore, in step (1), the defatting and impurity removal treatment is: under the conditions of extraction pressure of 20-30MPa, extraction temperature of 40-50°C, and CO2 flow rate of 25-35L / h, the corn protein powder is subjected to supercritical CO2 extraction, and the dynamic extraction is performed for 90-110min. Corn protein powder is brown-yellow and has an unpleasant odor. The lipid substances contained in it will also affect the subsequent extrusion operation and enzymatic modification treatment. Therefore, supercritical CO2 extraction technology is used to perform defatting and impurity removal treatment on corn protein powder to remove lipid substances and impurities such as yellow pigment.

[0008] Furthermore, in step (2), the enzyme used for enzymatic modification is alkaline protease. Since corn gluten powder contains poorly soluble alcohol-soluble proteins and gluten, alkaline protease is added for enzymatic hydrolysis.

[0009] Furthermore, in step (2), the conditions for enzymatic modification are: the amount of enzyme added is 4.5-5.5% of the weight of corn protein, the enzymatic hydrolysis temperature is 55-70°C, the enzymatic hydrolysis pH is 8-10, and the enzymatic hydrolysis time is 2h.

[0010] Furthermore, in step (3), the amount of starch added is 5-7% of the mass of the enzymatically modified corn gluten powder, and the amount of fat added is 2.5-4% of the mass of the enzymatically modified corn gluten powder. Flavoring substances and colorants are added in appropriate amounts according to taste and color. Starch can be used as a thickener to improve product quality and stability; fat promotes the juicy and tender taste of the product and prevents sticking during processing and cooking; other ingredients such as flavoring substances and colorants play an important role in affecting the flavor and color of plant protein meat, so that its flavor and taste can satisfy people's desire for meat.

[0011] Furthermore, in step (3), the extrusion is "wet extrusion", specifically: under high moisture conditions, the corn protein powder is extruded by a twin-screw extruder. Under high moisture conditions, the use of "wet extrusion" can allow the enzyme to play a greater role, and the prepared plant protein meat product has a muscle-like texture, appearance and chewing feel.

[0012] Furthermore, the moisture content of the high-moisture corn protein is 55-65%; the temperature of the extruder is 150-160°C and the speed is 145-155r / min. Under high temperature and high moisture conditions, materials such as corn protein powder and carbohydrates can form tissue patterns like meat fibers in the extruder, and prepare plant protein vegetarian meat products with good meat texture and flavor, richer fiber structure and texture closer to meat. In addition, the high-moisture twin-screw extrusion process has high process integration and low energy consumption, which can reduce production costs and improve economic benefits.

[0013] Furthermore, the high moisture content condition is that the moisture content of corn protein is 60%; the temperature of the extruder is 160° C., and the speed of the extruder is 150 r / min.

[0014] Furthermore, in step (3), the moisture content of the plant protein meat product is greater than 25%. The obtained plant protein meat product has a high moisture content and can be vacuum packaged for easy storage and transportation.

[0015] Compared with the prior art, the present invention has the following beneficial effects: (1) The method of the present invention uses corn gluten powder as a raw material to prepare a plant protein vegetarian meat product with excellent meat texture and flavor, thereby broadening the application field of corn gluten powder and increasing the added value of corn gluten powder.

[0016] (2) The method of the present invention selects corn by-products and comprehensively utilizes their high added value to increase the economic value of corn raw materials, extend the corn industry chain, and promote the development of the corn economy.

[0017] (3) The present invention uses corn protein powder as raw material, which is low in price and simple in preparation method. The selected instrument process has high integration and low energy consumption, which can reduce production costs and improve economic benefits. DETAILED DESCRIPTION

[0018] The present invention is further described below in conjunction with embodiments, but the protection scope of the present invention is not limited thereto.

[0019] The raw materials in the examples are all conventional products unless otherwise specified.

[0020] Unless otherwise specified, "%" in the examples refers to mass percentage.

[0021] Example 1 A method for producing vegetable protein meat using corn protein powder comprises the following steps: (1) The corn gluten powder, a byproduct of powdered sugar, is subjected to supercritical CO2 extraction under the conditions of extraction pressure of 20 MPa, extraction temperature of 50°C, and CO2 flow rate of 25 L / h. The dynamic extraction is performed for 110 min, and the corn gluten powder is defatted and impurity-removed to obtain the defatted and impurity-removed corn gluten powder; (2) adding 4.5% alkaline protease to the defatted and impurity-removed corn gluten powder, and performing enzymatic hydrolysis modification at a temperature of 55° C. and a pH of 8 for 2 h to obtain enzymatically modified corn gluten powder; (3) Starch, fat, flavor substances and colorants are added to corn gluten powder with a moisture content of 55% after enzymatic hydrolysis and modification, wherein the amount of starch added is 5% of the mass of the corn gluten powder after enzymatic hydrolysis and modification, and the amount of fat added is 4% of the mass of the corn gluten powder after enzymatic hydrolysis and modification. The corn gluten powder is extruded by a twin-screw extruder at a temperature of 150°C and a rotation speed of 145 r / min to obtain a plant protein meat product. The plant protein meat product is light yellow and shiny, slightly fluffy and free of powder and lumps.

[0022] Example 2 A method for producing vegetable protein meat using corn protein powder comprises the following steps: (1) The corn gluten meal, a byproduct of powdered sugar, is subjected to supercritical CO2 extraction under the conditions of extraction pressure of 30 MPa, extraction temperature of 40°C, and CO2 flow rate of 35 L / h, and dynamic extraction is performed for 90 min, and then defatted and impurity-removed to obtain defatted and impurity-removed corn gluten meal; (2) adding 5.0% alkaline protease to the defatted and impurity-removed corn gluten powder, and performing enzymatic hydrolysis modification at a temperature of 65° C. and a pH of 9 for 2 h to obtain enzymatically modified corn gluten powder; (3) Starch, fat, flavor substances and colorants are added to corn gluten powder with a moisture content of 60% after enzymatic hydrolysis and modification, wherein the amount of starch added is 7% of the mass of the corn gluten powder after enzymatic hydrolysis and modification, and the amount of fat added is 2.5% of the mass of the corn gluten powder after enzymatic hydrolysis and modification. The product is extruded by a twin-screw extruder at a temperature of 160°C and a rotation speed of 150 r / min to obtain a plant protein meat product. The plant protein meat product is light yellow and shiny, slightly fluffy and free of powder and lumps.

[0023] Example 3 A method for producing vegetable protein meat using corn protein powder comprises the following steps: (1) The corn gluten powder, a byproduct of powdered sugar, is subjected to supercritical CO2 extraction under the conditions of extraction pressure of 25 MPa, extraction temperature of 45°C, and CO2 flow rate of 30 L / h. The dynamic extraction is performed for 100 min, and the corn gluten powder is defatted and impurity-removed to obtain the defatted and impurity-removed corn gluten powder; (2) adding 5.5% alkaline protease to the defatted and impurity-removed corn gluten powder, and performing enzymatic hydrolysis modification at a temperature of 70°C and a pH of 10 for 2 hours to obtain enzymatically modified corn gluten powder; (3) Starch, fat, flavor substances and colorants are added to corn gluten powder with a moisture content of 65% after enzymatic hydrolysis and modification, wherein the amount of starch added is 6% of the mass of the corn gluten powder after enzymatic hydrolysis and modification, and the amount of fat added is 3% of the mass of the corn gluten powder after enzymatic hydrolysis and modification. The product is extruded by a twin-screw extruder at a temperature of 160°C and a rotation speed of 155 r / min to obtain a plant protein meat product. The plant protein meat product is light yellow and shiny, slightly fluffy and free of powder and lumps.

[0024] Example 4 A method for producing vegetable protein meat using corn protein powder comprises the following steps: (1) The corn gluten meal, a byproduct of powdered sugar, is subjected to supercritical CO2 extraction under the conditions of extraction pressure of 30 MPa, extraction temperature of 40°C, and CO2 flow rate of 35 L / h, and dynamic extraction is performed for 95 min, and then defatted and impurity-removed to obtain defatted and impurity-removed corn gluten meal; (2) adding 5.0% alkaline protease to the defatted and impurity-removed corn gluten powder, and performing enzymatic hydrolysis modification at a temperature of 55° C. and a pH of 9 for 2 h to obtain enzymatically modified corn gluten powder; (3) Starch, fat, flavor substances and colorants were added to corn gluten powder with a moisture content of 57% after enzymatic hydrolysis and modification. The amount of starch added was 7% of the mass of the corn gluten powder after enzymatic hydrolysis and modification, and the amount of fat added was 4% of the mass of the corn gluten powder after enzymatic hydrolysis and modification. The product was extruded by a twin-screw extruder at a temperature of 150°C and a rotation speed of 155 r / min to obtain a plant protein product. The plant protein meat product was light yellow and shiny, slightly fluffy and free of powder and lumps.

[0025] Comparative Example 1 Step (3) does not use wet extrusion: the moisture content of the corn protein is 40%, the temperature is 140°C, and the other steps are the same as in Example 2.

[0026] Comparative Example 2 Step (3) does not use wet extrusion: the moisture content of the corn protein is 40%, the temperature is 170°C, and the other steps are the same as in Example 2.

[0027] Experimental Example 1 Effect of enzyme addition amount A 3% solution of defatted and impurity-removed corn gluten powder was prepared, and 4.0%, 4.5%, 5.0%, 5.5%, and 6.0% enzymes were added thereto. The solution was subjected to enzymatic hydrolysis at 55°C and pH 9.0 for 2 h. The content of soluble protein in the corn gluten powder hydrolyzate was determined, and the effect of the amount of enzyme added on the enzymatic hydrolysis modification was investigated.

[0028] The amount of enzyme added is the mass fraction of the substrate in the corn gluten powder solution.

[0029] Table 1. Effect of enzyme addition amount As can be seen from Table 1, when the enzyme addition amount is 4.5-5.5%, the content of soluble protein in the solution is high. The protein in corn gluten meal is mainly zein and gluten, which have poor solubility. However, the present invention dissolves zein and gluten in corn gluten meal through enzymatic modification, thereby increasing the content of soluble protein in the solution.

[0030] Experimental Example 2 Effect of enzymatic hydrolysis temperature A 3% solution of defatted and impurity-removed corn gluten powder was prepared, and 5.0% enzyme was added thereto. The enzymatic hydrolysis was carried out for 2 h at a pH of 9.0 at temperatures of 45, 50, 55, 60, 65, 70, and 75 °C. The content of soluble protein in the corn gluten powder hydrolyzate was determined, and the effect of enzymatic hydrolysis temperature on the enzymatic hydrolysis modification effect was investigated.

[0031] The amount of enzyme added is the mass fraction of the substrate in the corn gluten powder solution.

[0032] Table 2. Effect of enzymatic hydrolysis temperature As can be seen from Table 2, when the enzymolysis temperature is 55-70°C, the content of soluble protein in the solution is high, indicating that the present invention can increase the content of soluble protein in the solution by adjusting the enzymolysis temperature. At the enzymolysis temperature selected by the present invention, the enzymolysis effect is good and the soluble protein content is high.

[0033] Experimental Example 3 Effect of Enzymatic Hydrolysis pH A 3% defatted and impurity-removed corn gluten powder solution was prepared, to which 5.0% enzyme was added. The enzymatic hydrolysis was carried out for 2 h at a temperature of 60°C and the enzymatic hydrolysis pH was set at 7, 8, 9, 10, and 11, respectively. The content of soluble protein in the corn gluten powder hydrolyzate was determined, and the effect of enzymatic hydrolysis pH on the enzymatic hydrolysis modification effect was investigated.

[0034] The amount of enzyme added is the mass fraction of the substrate in the corn gluten powder solution.

[0035] Table 3. Effect of enzymatic hydrolysis pH As can be seen from Table 3, when the enzymatic hydrolysis pH is 8-10, the content of soluble protein in the solution is high, indicating that the present invention can increase the content of soluble protein in the solution by adjusting the enzymatic hydrolysis pH. When the enzyme addition amount is 4%, the temperature is 60°C, and the enzymatic hydrolysis pH is 8-10, the enzymatic hydrolysis effect is the best, and the content of soluble protein in the solution is the highest.

[0036] Experimental Example 4 Determination of extrusion process parameters The experiment was designed with 3 factors and 7 levels, as shown in Table 4, and the optimal parameters were determined based on the product evaluation (color, texturization).

[0037] Table 4. Extrusion process parameters Through experiments, it was found that when the moisture content of corn protein was 55-65%, the temperature of the extruder was 150-160°C, and the speed of the extruder was 145-155r / min, the obtained plant protein meat product was light yellow and shiny, slightly fluffy, and free of powder and lumps.

[0038] Experimental Example 4 The appearance of the plant protein meat products of Examples 1-4 and Comparative Examples 1-3 are listed in Table 5.

[0039] Table 5. Product appearance As can be seen from Table 5, the plant protein meat products obtained in Examples 1-4 are all light yellow, shiny, slightly fluffy, and free of powder and lumps; while in Comparative Example 1 at low moisture content and low temperature, the plant protein meat products obtained are light yellow, shiny, not fluffy, and free of powder and lumps; in Comparative Example 2 at low moisture content and high temperature, the plant protein meat products obtained are light yellow, dull, not fluffy, and free of powder and lumps. This indicates that the present invention uses wet extrusion, and the plant protein meat products prepared at high moisture content have good performance, because wet extrusion allows the enzyme to play the maximum role.

Claims

1. A method for producing vegetable protein meat using corn protein powder, characterized in that: The steps include: (1) defatting and removing impurities from corn gluten meal, a byproduct of sugar powder, to obtain defatted and impurity-removed corn gluten meal; (2) performing enzymatic hydrolysis modification on the defatted and impurity-removed corn gluten meal to obtain enzymatically modified corn gluten meal; (3) Adding starch, fat flavor substances and colorants to the enzymatically modified corn protein powder and extruding the mixture to obtain a plant protein meat product.

2. The method for producing vegetable protein meat using corn gluten meal according to claim 1, characterized in that: In step (1), the defatting and impurity removal treatment is: under the conditions of extraction pressure of 20-30 MPa, extraction temperature of 40-50°C, and CO2 flow rate of 25-35 L / h, the corn protein powder is subjected to supercritical CO2 extraction, and the dynamic extraction is performed for 90-110 minutes.

3. The method for producing vegetable protein meat using corn gluten meal according to claim 1, characterized in that: In step (2), the enzyme used for the enzymatic modification is alkaline protease.

4. The method for producing vegetable protein meat using corn protein powder according to any one of claims 1 to 3, characterized in that: In step (2), the conditions for enzyme modification are: the amount of enzyme added is 4.5-5.5% of the weight of corn protein, the enzymatic hydrolysis temperature is 55-70° C., the enzymatic hydrolysis pH is 8-10, and the enzymatic hydrolysis time is 2 h.

5. The method for producing vegetable protein meat using corn gluten meal according to claim 4, characterized in that: In step (3), the amount of starch added is 5-7% of the mass of the enzymatically modified corn gluten powder, and the amount of fat added is 2.5-4% of the mass of the enzymatically modified corn gluten powder.

6. The method for producing vegetable protein meat using corn protein powder according to claim 1, characterized in that: In step (3), the extrusion is "wet extrusion", specifically: the corn protein powder is extruded by a twin-screw extruder under high moisture conditions.

7. The method for producing vegetable protein meat using corn protein powder according to claim 6, characterized in that: The high moisture content condition is that the moisture content of corn protein is 55-65%; the temperature of the extruder is 150-160° C., and the speed of the extruder is 145-155 r / min.

8. The method for producing vegetable protein meat using corn protein powder according to claim 7, characterized in that: The high moisture content condition is that the moisture content of corn protein is 60%; the temperature of the extruder is 160° C., and the speed of the extruder is 150 r / min.

9. The method for producing vegetable protein meat using corn gluten meal according to claim 1, characterized in that: In step (3), the moisture content of the plant protein meat product is greater than 25%.

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