Preparation method of vegetable protein meat pie

Abstract

The invention discloses a making method of a vegetable protein meat pie, which comprises the following steps: (1) adding pea protein isolate and millet protein into a twin-screw extruder, and performing high-moisture extrusion by setting extrusion parameters to obtain a compound protein extrudate; (2) rehydrating, draining and mincing the compound protein extrudate, adding beta-glucan and an agaricus bisporus extract, and fully mixing; and (3) adding other auxiliary materials, packaging and shaping, and frying to obtain the vegetable protein meat pie. The beta-glucan and the agaricus bisporus extract are compounded with the pea protein isolate and the millet protein to prepare the high-moisture vegetable protein meat pie, the hardness, chewiness, elasticity and cohesiveness of the high-moisture vegetable protein meat pie are basically consistent with those of a commercially available vegetable protein meat pie, the shape, color, texture and smell of the high-moisture vegetable protein meat pie are greatly improved, and the high-moisture vegetable protein meat pie is juicy in taste and chewy in texture. The requirements of consumers on vegetable protein meat products can be better met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and more specifically, relates to a method for preparing high-moisture vegetable protein meat patties by utilizing beta-glucan and Agaricus bisporus extract to compound pea protein isolate and millet protein. Background Art

[0002] The use of twin-screw extruders to prepare plant protein meat is currently the most popular technology in the industry. The product obtained by low-moisture extrusion is expanded and has a low moisture content; while the product obtained by high-moisture extrusion is more compact and has a certain fiber structure. Studies have found that single plant protein extrusion products have certain disadvantages, and the co-extrusion of two protein systems is more conducive to the formation of fiber structure.

[0003] CN 117378697 A discloses a process for preparing leucorne mushroom plant protein vegetarian meat based on high-humidity extrusion technology, wherein the composite tissue protein is prepared by mixing and extruding soy protein isolate, pea protein, gluten powder, leucorne mushroom foot residue and leucorne mushroom foot fiber by high-humidity extrusion technology, and after braising, the composite protein is mixed and stirred with leucorne mushroom foot fiber composite gel, and leucorne mushroom microcapsules are added and fried to develop a new composite flavored vegetarian meat product, wherein the leucorne mushroom foot fiber is mixed with egg white liquid to prepare the composite gel, which can provide meat-like taste and texture effect in the preparation of plant-based protein meat, and the internal structure of the prepared vegetarian meat is basically similar to that of beef, and the microcapsules can well retain the flavor of leucorne mushrooms, and realize the high-value utilization of leucorne mushroom waste - mushroom feet, so as to maximize its benefits.

[0004] Millet does not contain gluten and has good nutritional ingredients, including high-quality protein, balanced amino acids, high minerals and dietary fiber. The average content of millet protein is between 11.13-18.75%, which is relatively higher than rice (7-9%), wheat (11-14%) and corn (8-11%). It is a low-allergenic protein with a complete range of amino acids. It is considered a special storage reservoir for essential amino acids and is easily absorbed by the human body. Therefore, millet protein, as an ideal food raw material and a high-quality new protein resource, can partially replace pea protein isolate. Summary of the invention

[0005] The invention utilizes beta-glucan and Agaricus bisporus extract to compound pea protein isolate and millet protein to prepare high-moisture vegetable protein meat patties, and aims to improve the texture of vegetable protein meat and the beany smell of peas, and can better meet the needs of consumers for vegetable protein meat products. Summary of the invention

[0007] The purpose of the present invention is to provide a method for preparing plant protein meat patties, which uses β-glucan and Agaricus bisporus extract to compound pea protein isolate and millet protein to prepare high-moisture plant protein meat patties, and its purpose is to improve the texture of plant protein meat and the pea bean smell and other problems, so as to better meet consumers' demand for plant protein meat products.

[0008] To achieve the above object, the present invention adopts the following technical solutions:

[0009] (1) adding pea protein isolate and millet protein into a twin-screw extruder, and performing high-moisture extrusion by setting extrusion parameters to obtain a composite protein extrudate;

[0010] (2) After the composite protein extrudate is rehydrated, drained and minced, β-glucan and Agaricus bisporus extract are added and mixed thoroughly;

[0011] (3) After adding other auxiliary materials and shaping, frying is performed to obtain plant protein meat patties.

[0012] Furthermore, in step (1), the mass ratio of pea protein isolate to millet protein is (80-90):(10-20).

[0013] Furthermore, in the step (1), the mass ratio of pea protein isolate to millet protein is 85:15.

[0014] Furthermore, the extrusion parameters set in the step (1) are: moisture content of 40-60%, extrusion temperature of 120-140°C, screw speed of 180-220rpm, heating temperatures along the extrusion direction of 30-50°C, 40-60°C, 50-70°C, 60-80°C, 80-100°C, 110-130°C, 120-140°C, and feeding rate of 11-13kg / h.

[0015] Furthermore, in the step (2), after the composite protein extrudate is rehydrated, drained and minced, the amount of β-glucan added is 1-5% based on the mass of the minced composite protein extrudate.

[0016] Furthermore, in the step (2), after the composite protein extrudate is rehydrated, drained and minced into a minced state, the amount of Agaricus bisporus extract added is 5-25% based on the mass of the minced composite protein extrudate.

[0017] Furthermore, the amount of β-glucan added is 2-4% based on the mass of the minced composite protein extrudate.

[0018] Furthermore, based on the mass of the minced composite protein extrudate, the added amount of the Agaricus bisporus extract is 10-20%.

[0019] Furthermore, in step (3), the mass of the minced composite protein extrudate is used as the basis, and the other auxiliary materials and their contents are: red yeast rice 0.04-0.06%, salt 0.5-1.5%, beef flavor 0.5-1.5%, soybean oil 9-11%, and water 14-16%.

[0020] A vegetable protein patty prepared by the preparation method described in any one of claims 1 to 7.

[0021] The invention also provides a plant protein meat pie prepared by the method.

[0022] Compared with the prior art, the present invention has the following beneficial effects: 1. β-glucan is a soluble linear polysaccharide with glucose as a unit, which is suitable for use in food due to its gelling, thickening and stabilizing properties. Adding β-glucan as a fat substitute can enhance the water retention capacity and texture characteristics of low-fat foods such as beef burgers. Mushrooms contain 19%-35% protein, which is close to the protein content of soybeans, and the amino acid types are complete and close to the ideal mode. For example, Agaricus bisporus is used as a substitute for soybean protein, and the hardness, elasticity, chewiness and freshness of the prepared plant protein imitation beef patties are improved. 2. The present invention uses β-glucan and Agaricus bisporus extract to compound pea protein isolate and millet protein to prepare high-moisture plant protein patties, which are basically consistent with commercially available plant protein patties in terms of hardness, chewiness, elasticity and cohesion, and are greatly improved in terms of morphology, color, texture and smell, with a juicier taste and a more chewy texture, which can better meet consumers' demand for plant protein meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 Actual pictures of different plant protein patties.

[0025] Figure 2 This is a sensory score chart for different plant protein patties.

[0026] Figure 3 Electronic nose images of different plant protein patties.

[0027] Figure 4 Electronic tongue images of different plant protein patties. DETAILED DESCRIPTION

[0028] The present invention will be further described below in conjunction with specific embodiments. It should be understood that the following embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention, and those skilled in the art in this field can make some non-essential improvements and adjustments based on the content of the above invention.

[0029] Example 1

[0030] The method of using millet protein to partially replace pea protein isolate by high-moisture extrusion to obtain a composite protein extrudate in this embodiment is as follows:

[0031] (1) 5% millet protein is used to replace pea protein isolate, that is, pea protein isolate and millet protein are compounded in a mass ratio of 95%:5%, and then high-moisture extrusion is performed.

[0032] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0033] Example 2

[0034] The method of using millet protein to partially replace pea protein isolate by high-moisture extrusion to obtain a composite protein extrudate in this embodiment is as follows:

[0035] (1) 10% millet protein is used to replace pea protein isolate, that is, pea protein isolate and millet protein are compounded in a mass ratio of 90%:10%, and then high-moisture extrusion is performed.

[0036] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0037] Example 3

[0038] The method of using millet protein to partially replace pea protein isolate by high-moisture extrusion to obtain a composite protein extrudate in this embodiment is as follows:

[0039] (1) 15% millet protein was used to replace pea protein isolate, that is, pea protein isolate and millet protein were compounded in a mass ratio of 85%:15%, and then high-moisture extrusion was performed.

[0040] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0041] Example 4

[0042] The method of using millet protein to partially replace pea protein isolate by high-moisture extrusion to obtain a composite protein extrudate in this embodiment is as follows:

[0043] (1) 20% millet protein is used to replace pea protein isolate, that is, pea protein isolate and millet protein are compounded in a mass ratio of 80%:20%, and then high-moisture extrusion is performed.

[0044] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0045] Example 5

[0046] The method of using millet protein to partially replace pea protein isolate by high-moisture extrusion to obtain a composite protein extrudate in this embodiment is as follows:

[0047] (1) 25% millet protein is used to replace pea protein isolate, that is, pea protein isolate and millet protein are compounded in a mass ratio of 75%:25%, and then high-moisture extrusion is performed.

[0048] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0049] Example 6

[0050] The method of using millet protein to partially replace pea protein isolate by high-moisture extrusion to obtain a composite protein extrudate in this embodiment is as follows:

[0051] (1) 30% millet protein is used to replace pea protein isolate, that is, pea protein isolate and millet protein are compounded in a mass ratio of 70%:30%, and then high-moisture extrusion is performed.

[0052] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0053] Example 7

[0054] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0055] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0056] (2) After the composite protein extrudate is rehydrated, drained and minced, 1% β-glucan and 15% Agaricus bisporus extract are added and mixed thoroughly.

[0057] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0058] Example 8

[0059] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0060] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0061] (2) After the composite protein extrudate is rehydrated, drained and minced, 2% of β-glucan and 15% of Agaricus bisporus extract are added and mixed thoroughly.

[0062] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0063] Example 9

[0064] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0065] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0066] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% of β-glucan and 15% of Agaricus bisporus extract are added and mixed thoroughly.

[0067] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0068] Example 10

[0069] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0070] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0071] (2) After the composite protein extrudate is rehydrated, drained and minced, 4% of β-glucan and 15% of Agaricus bisporus extract are added and mixed thoroughly.

[0072] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0073] Embodiment 11

[0074] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0075] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0076] (2) After the composite protein extrudate is rehydrated, drained and minced, 5% of β-glucan and 15% of Agaricus bisporus extract are added and mixed thoroughly.

[0077] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0078] Example 12

[0079] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0080] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0081] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% of β-glucan and 5% of Agaricus bisporus extract are added and mixed thoroughly.

[0082] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0083] Embodiment 13

[0084] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0085] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0086] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% of β-glucan and 10% of Agaricus bisporus extract are added and mixed thoroughly.

[0087] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0088] Embodiment 14

[0089] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0090] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0091] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% of β-glucan and 20% of Agaricus bisporus extract are added and mixed thoroughly.

[0092] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0093] Embodiment 15

[0094] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0095] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0096] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% of β-glucan and 25% of Agaricus bisporus extract are added and mixed thoroughly.

[0097] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPM plant protein patties after forming.

[0098] Comparative Example 1

[0099] The method for obtaining a composite protein extrudate by high-moisture extrusion using millet protein instead of pea protein isolate in this embodiment is as follows:

[0100] (1) 0% millet protein is used to replace pea protein isolate, that is, pea protein isolate and millet protein are compounded in a mass ratio of 100%:0%, and then high-moisture extrusion is performed.

[0101] (2) The composite was added to a twin-screw extruder, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130°C, screw speed of 200 rpm, heating temperatures along the extrusion direction of 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0102] Comparative Example 2

[0103] The method for preparing high-moisture vegetable protein patties using Agaricus bisporus extract, pea protein isolate and millet protein in this embodiment is as follows:

[0104] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0105] (2) After the composite protein extrudate is rehydrated, drained and minced, 15% of the mass of the composite protein extrudate is added with Agaricus bisporus extract and the mixture is thoroughly mixed.

[0106] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and assemble and shape the whole meat, and then fry the whole meat to obtain TPM plant protein patties without adding β-glucan.

[0107] Comparative Example 3

[0108] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract combined with pea protein isolate and millet protein in this embodiment is as follows:

[0109] (1) Pea protein isolate and millet protein were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0110] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% β-glucan is added and mixed thoroughly.

[0111] (3) Adding other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and then frying the whole meat to obtain TPM plant protein patties without Agaricus bisporus extract.

[0112] Comparative Example 4

[0113] The method for preparing high-moisture vegetable protein patties using β-glucan and Agaricus bisporus extract, pea protein isolate and millet flour in this embodiment is as follows:

[0114] (1) Pea protein isolate and millet flour were added into a twin-screw extruder in a mass ratio of 85%:15% for high moisture extrusion. The extrusion parameters were set as follows: moisture content was 50%, extrusion temperature was 130°C, screw speed was 200 rpm, heating temperatures along the extrusion direction were set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C, and 130°C, respectively, and the feeding rate was 12 kg / h.

[0115] (2) After the composite protein extrudate is rehydrated, drained and minced, 3% of β-glucan and 15% of Agaricus bisporus extract are added and mixed thoroughly.

[0116] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain TPMF plant protein patties after forming.

[0117] Comparative Example 5

[0118] The method for preparing high-moisture vegetable protein patties using β-glucan, Agaricus bisporus extract and pea protein isolate in this embodiment is as follows:

[0119] (1) Pea protein isolate was added into a twin-screw extruder for high moisture extrusion, and the extrusion parameters were set as follows: moisture content of 50%, extrusion temperature of 130° C., and screw speed of 200 rpm.

[0120] (2) After the protein extrudate is rehydrated, drained and minced, 3% β-glucan and 15% Agaricus bisporus extract are added and mixed thoroughly. The heating temperatures along the extrusion direction are set to 40°C, 50°C, 60°C, 70°C, 90°C, 120°C and 130°C, respectively, and the feeding rate is 12 kg / h.

[0121] (3) Add other auxiliary materials: 0.05% red yeast rice, 1% salt, 1% beef essence, 10% soybean oil, and 15% water, and fry to obtain PPI plant protein patties after forming.

[0122] Comparative Example 6

[0123] The pan-fried Beyond Meat commercially available plant protein patty is commercially available patty 1, and the BRIME CUT commercially available beef patty is commercially available patty 2.

[0124] The texture properties of the composite protein extrudates and vegetable protein patties were determined by compressing the samples to 40% of their original thickness at a speed of 1 mm / s using a texture analyzer in the "TPA" mode using a P / AACC36 probe to obtain hardness, chewiness, elasticity, and cohesion, while the degree of organization was obtained by cutting the extrudate in the perpendicular and parallel directions to 40% of its original thickness using a P / BS probe.

[0125] Sensory evaluation of plant protein patty samples was conducted. The samples were cut into pieces about 5 mm thick, and 10 people with sensory evaluation ability (without special taste preference) were selected to conduct sensory evaluation of their shape, color, flavor, and texture under the same standard conditions using a scoring system. The specific scoring criteria are shown in Table 1.

[0126] Table 1 Sensory scoring criteria for plant protein patties samples

[0127]

[0128] Electronic nose analysis of plant protein patty samples. Take 1g of sample in a 50mL centrifuge tube, seal it and let it stand for 30min for detection. Electronic nose measurement conditions: sampling time is 1s / group; sensor self-cleaning time is 100s; sample injection time is 5s; injection flow rate is 400mL / min; analysis sampling time is 100s.

[0129] Table 2 Sensitive substances of electronic nose sensor of plant protein patty samples

[0130]

[0131]

[0132] Electronic tongue analysis of vegetable protein patty samples. Homogenize the sample with distilled water at a ratio of 1:20, centrifuge and filter, and then test on the machine. Electronic tongue balance: The sensor is first cleaned in the cleaning solution for 90 seconds, then cleaned with the reference solution for 120 seconds, and then cleaned with another reference solution for 120 seconds. The sensor is zeroed at the equilibrium position for 30 seconds; Electronic tongue test: The test time is 30 seconds, and the first taste value is output; the reference solution is cleaned for 3 seconds, and the sensor is inserted into the new reference solution to test the aftertaste for 30 seconds.

[0133] The volatile compound components of the plant protein patty samples were analyzed by GC-MS. 3.0 g of the crushed sample was accurately weighed and placed in a 20 mL headspace extraction bottle, and 20 μL of 100 ppm (μg / mL) cyclohexanone was added as an internal standard. After the extraction needle was aged, it was inserted into the headspace bottle, and the sample bottle was placed on the solid phase microextraction device, and the temperature was set to 60 ° C; the SPME extraction head was inserted into the headspace part of the sample through the bottle cap, and the fiber head was pushed out to enrich the extraction. After the extraction was completed, it was taken out, injected, and desorbed at 250 ° C for 10 min. Chromatographic conditions: The capillary column was a DB-5MS column (30m×0.25mm×0.25mm), the injection port temperature was 250 ° C, and the program set the starting temperature at 40 ° C for 3 min, and the temperature was increased to 230 ° C at 10 ° C / min and retained for 3 min. Mass spectrometry conditions: ion source was EL, ion source temperature was set to 230°C, quadrupole temperature was set to 150°C, solvent delay time was 1 min, and scanning mass range was 10-550u.

[0134] The test data of the plant protein meat pie of the present invention are shown below.

[0135] 1. Texture of compound protein extrudate

[0136] Table 3 Texture data of different composite protein extrudates provided by Examples 1-6 and Comparative Example 1

[0137]

[0138] As shown in Table 3, with the increase of millet protein substitution, the hardness, chewiness, and elasticity of the composite protein extrudates first decreased, then increased, and then decreased, while the degree of organization first increased and then decreased, and the degree of organization reached a maximum of 1.66 when the substitution amount was 15g. This is because during the extrusion process, protein cross-linking decreased and aggregation occurred, forming a denser fiber network structure, and the gelling properties increased, that is, the elasticity and degree of organization increased. Therefore, when the millet protein substitution amount was 15%, the texture of the composite protein extrudate was harder, the chewiness was crisper, the elasticity was higher, and the fiber was stronger.

[0139] 2. Texture of plant protein patties

[0140] Table 4 Texture data of plant protein patties with different β-glucan contents provided by Example 9 and Comparative Examples 2, 3, and 6

[0141]

[0142]

[0143] As shown in Table 4, the TPM plant protein patties without adding β-glucan (Comparative Example 2) were the worst in terms of hardness, chewiness, elasticity, and cohesion; the TPM plant protein patties without adding Agaricus bisporus extract (Comparative Example 3) had high hardness and chewiness, and poor elasticity and cohesion; and the TPM plant protein patties prepared under the conditions of 3% β-glucan content and 15% Agaricus bisporus extract content (Example 9) were basically consistent with the commercially available patties 1 in terms of hardness, chewiness, elasticity, and cohesion, and were slightly worse than the commercially available patties 2 (Comparative Example 6).

[0144] Table 5 Texture data of plant protein patties with different β-glucan contents provided by Examples 7-11

[0145]

[0146] As shown in Table 5, with the increase of β-glucan content, the hardness, chewiness, elasticity and cohesion of TPM plant protein patties first increased and then decreased, reaching the highest when the content was 3%. Therefore, the optimal content of added β-glucan is 3%.

[0147] Table 6 Texture data of vegetable protein patties with different contents of Agaricus bisporus extract provided in Examples 9, 12-15

[0148]

[0149]

[0150] As shown in Table 6, with the increase of the content of Agaricus bisporus extract, the hardness, chewiness, elasticity and cohesion of TPM plant protein patties first increased and then decreased, reaching the highest when the content was 15%. Therefore, the optimal content of adding Agaricus bisporus extract is 15%.

[0151] 3. Sensory evaluation of plant protein patties

[0152] like Figure 1 , 2 As shown, by comparing TPM plant protein patties (Example 9), TPMF plant protein patties (Comparative Example 4), PPI plant protein patties (Comparative Example 5) with commercial patties 1 and commercial patties 2 (Comparative Example 6), it was found that the former two had great improvements in morphology, color, texture, and smell, but were slightly insufficient in taste; comprehensive evaluation showed that TPM plant protein patties were superior to TPMF plant protein patties. Adding β-glucan can increase the viscoelasticity of protein patties, adding Agaricus bisporus extract can improve the beany smell of pea protein, and adding a small amount of beef flavor can enrich the meat flavor and restore the strong fiber structure and chewing texture of meat to a greater extent.

[0153] 4. Electronic nose for plant protein patties

[0154] The electronic nose responses of different meat patty samples are as follows Figure 3 As shown in the figure, the sensors with higher responses are W1W, W5S, W5C, W2S and W3C. On principal component 1, the sensor with the largest contribution is W1W, with a contribution rate of 99.44%, which may be related to the sulfur compound component it represents; on principal component 2, the sensor with the largest contribution is W5S, with a contribution rate of 0.36%, which may be related to the nitrogen oxide component it represents. The total contribution rate of the two principal components is 99.80%, while the overall changes of other compounds are not significant, and have little effect on the changes in odor characteristics. It can be clearly seen from the figure that the five groups of samples have significant differences in volatile gas components, which confirms that the addition of β-glucan and Agaricus bisporus extract can effectively improve the odor of plant protein patties.

[0155] 5. Electronic tongue for plant protein patties

[0156] The tasteless points of saltiness and sourness in the 8 sensors of the electronic tongue are -6 and -13 respectively, and the tasteless points of other indicators are all 0. Taste items below the tasteless point have no effect on the taste characteristics of the sample, so the taste items above the tasteless point are the evaluation objects of this study. Figure 4As shown, the response values ​​of the eight sensors that are greater than the tasteless point and have significant changes are bitterness, bitter aftertaste, umami and richness. Among them, richness is the aftertaste of umami, which reflects the persistence of the umami of the sample, also known as the umami persistence. Bitter aftertaste reflects the residual degree of bitterness. Among bitterness and bitter aftertaste, commercial meat patty 1 (Comparative Example 6) is the largest, and TPMF plant protein meat patty (Comparative Example 4) is the smallest; umami and richness are the largest for commercial meat patty 2 (Comparative Example 6), and the smallest for PPI plant protein meat patty (Comparative Example 5).

[0157] 6. Volatile compound composition of plant protein patties:

[0158] The GC-MS test results showed that a total of 34 volatile compounds were detected in the five groups of samples, including 10 alkanes and alkenes, 6 aldehydes, 2 ketones, 2 alcohols, 2 esters, 4 acids, and 8 other compounds (Table 7). The volatile compounds with the highest content in the five groups of samples were alkanes and alkenes, followed by aldehydes and ketones.

[0159] The number of alkane-olefin compounds accounts for half of the total amount of volatile compounds. The total alkane-olefin content of TPM plant protein patties (Example 9) is better than that of TPMF plant protein patties (Comparative Example 4) and PPI plant protein patties (Comparative Example 5). Among them, the content of styrene is the highest, reaching 51.57 mg / kg in TPM plant protein patties, which has a sweet aroma. Among them, D-limonene is only detected in commercial patties 1 (Comparative Example 6), and hexadecane is only detected in commercial patties 2 (Comparative Example 6).

[0160] Aldehyde compounds are the main contributors to fat aroma. Lipid oxidation produces some aldehydes, including saturated aldehydes and unsaturated aldehydes, which are important volatile components of cooked meat. Studies have shown that hexanal, nonanal, etc. are characteristic substances in beany smell, and are also the main volatile compounds enriched after repeated stewing of braised pork soup. Therefore, the PPI plant protein patties (Comparative Example 5) have the most aldehyde compounds, while the TPMF plant protein patties (Comparative Example 4) and commercial patties 2 (Comparative Example 6) have the lowest aldehyde compounds, which may be caused by their low unsaturated fatty acid content. Among them, anisaldehyde was only detected in commercial patties 1 (Comparative Example 6).

[0161] Ketone compounds mainly come from fat oxidation and Maillard reaction, but the threshold is much higher than that of aldehydes of their isomers, and they do not contribute much to the overall flavor. Among them, 3,5-octadiene-2-one was only detected in TPM plant protein patties (Example 9) and TPMF plant protein patties (Comparative Example 4), and is the main source of mushroom aroma. The content of dihydro-2,2-dimethyl-5-phenyl-3(2H)-furanone is as high as 79.02 mg / kg, which was only detected in commercial patties 1 (Comparative Example 6). It is speculated that this is the source of the aroma substances of commercial patties 1.

[0162] Alcohol compounds generally come from fat oxidation and have a synergistic effect on the overall smell of the Maillard reaction. Alcohols have a higher threshold and are not as effective as aldehydes in the formation of meat aroma, but they also play a key role in the formation of flavor. As can be seen from the table, only two were detected in commercial meat patties 1 (Comparative Example 6).

[0163] In other categories, 2-methyl-benzofuran and tetramethyl-pyrazine both increased the roasted aroma of the patties. Ammonium carbamate was only detected in PPI plant protein patties (Comparative Example 5). This may be because ammonia, amines, nitro compounds, etc. are common nitrogen-containing compounds, which play an important role in the aroma of foods such as beany flavor. Artemisia selengensis was only detected in commercial patties 1 (Comparative Example 6), and anisole was only detected in commercial patties 2 (Comparative Example 6), which have a strong aroma and a spicy and bright taste.

[0164] Table 7 Volatile compound components of Example 9 and Comparative Examples 4-6 provided by GC-MS

[0165]

[0166]

[0167] The present invention utilizes beta-glucan and Agaricus bisporus extract to compound pea protein isolate and millet protein to prepare high-moisture vegetable protein patties, which are basically consistent with commercially available vegetable protein patties in terms of hardness, chewiness, elasticity and cohesion, and are greatly improved in terms of shape, color, texture and smell, have a juicier taste and a more chewy texture, and can better meet consumers' demand for vegetable protein meat products.

[0168] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for making a vegetable protein meat pie, characterized in that: The method comprises the following steps: (1) adding pea protein isolate and millet protein into a twin-screw extruder, and performing high-moisture extrusion by setting extrusion parameters to obtain a composite protein extrudate; (2) After the composite protein extrudate is rehydrated, drained and minced, β-glucan and Agaricus bisporus extract are added and mixed thoroughly; (3) After adding other auxiliary materials and shaping the whole, frying is performed to obtain plant protein patties.

2. The method for making vegetable protein meat patties according to claim 1, characterized in that: In the step (1), the mass ratio of pea protein isolate to millet protein is (80-90):(10-20).

3. The method for making vegetable protein meat patties according to claim 1, characterized in that: In the step (1), the mass ratio of pea protein isolate to millet protein is 85:

15.

4. The method for making vegetable protein meat patties according to claim 1, characterized in that: The extrusion parameters set in the step (1) are: moisture content of 40-60%, extrusion temperature of 120-140°C, screw speed of 180-220 rpm, heating temperatures along the extrusion direction are set to 30-50°C, 40-60°C, 50-70°C, 60-80°C, 80-100°C, 110-130°C, 120-140°C, and feeding rate of 11-13 kg / h.

5. The method for making vegetable protein meat patties according to claim 1, characterized in that: In the step (2), after the composite protein extrudate is rehydrated, drained and minced, the amount of β-glucan added is 1-5% based on the mass of the minced composite protein extrudate.

6. The method for making vegetable protein meat patties according to claim 1, characterized in that: In the step (2), after the composite protein extrudate is rehydrated, drained and minced into a minced state, the amount of Agaricus bisporus extract added is 5-25% based on the mass of the minced composite protein extrudate.

7. The method for making vegetable protein meat patties according to claim 5, characterized in that: Based on the mass of the minced composite protein extrudate, the added amount of β-glucan is 2-4%.

8. The method for making vegetable protein meat patties according to claim 6, characterized in that: Based on the mass of the minced composite protein extrudate, the added amount of the Agaricus bisporus extract is 10-20%.

9. The method for making vegetable protein meat patties according to claim 1, characterized in that: In the step (3), the mass of the minced composite protein extrudate is used as the basis, and the other auxiliary materials and their contents are: red yeast rice 0.04-0.06%, salt 0.5-1.5%, beef flavor 0.5-1.5%, soybean oil 9-11%, and water 14-16%.

10. Plant protein meat pie prepared by the preparation method according to any one of claims 1 to 9.

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