Vegetable protein meat containing yeast protein as well as preparation and application of vegetable protein meat

Abstract

The invention belongs to the technical field of food processing, and particularly relates to vegetable protein meat containing yeast protein as well as preparation and application of the vegetable protein meat. The vegetable protein meat containing the yeast protein is prepared from the following components in parts by weight: 55 to 115 parts of vegetable protein, 5 to 35 parts of yeast protein, 1 to 10 parts of thickening agent, 0.1 to 1.5 parts of seasoning, 0.1 to 0.5 part of freshener and water. When the vegetable protein meat containing the yeast protein provided by the invention is applied to a prefabricated dish, the protein content of the prefabricated dish of the vegetable protein meat is relatively high, the color of the prefabricated dish of the vegetable protein meat is relatively close to that of a prefabricated dish of animal meat, and the hardness, elasticity, stickiness and chewiness of the prefabricated dish of the animal meat are superior to those of the prefabricated dish of the animal meat.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to plant protein meat containing yeast protein and preparation and application thereof. Background Art

[0002] Plant protein products are increasingly attracting the attention of producers and consumers. Artificial meat, i.e., plant protein meat, which is mainly derived from plant protein, is produced in the food industry because of its wide source of raw materials, low production cost, and mature production technology. At the same time, it is also favored by consumers because of its high protein content, lower saturated fat content, and high dietary fiber content. However, in the prior art, when plant protein meat is used in pre-prepared dishes, the protein content of the pre-prepared dishes of plant protein meat is lower than that of animal meat, and the pre-prepared dishes of plant protein meat are quite different from those of animal meat in terms of color, taste, etc., and the acceptance is low. Summary of the invention

[0003] The technical problem solved by the present invention is that there is a problem in the prior art that there is a large gap between the pre-prepared dishes of plant protein meat and the pre-prepared dishes of animal meat in terms of color, taste, etc.

[0004] In view of the above technical problems, the present invention provides a vegetable protein meat containing yeast protein and its preparation and application

[0005] Specifically, the present invention provides the following technical solutions:

[0006] In a first aspect, the present invention provides a vegetable protein meat containing yeast protein, characterized in that, in parts by weight, it comprises 55-115 parts of vegetable protein, 5-35 parts of yeast protein, 1-10 parts of thickener, 0.1-1.5 parts of seasoning, 0.1-0.5 parts of flavor enhancer and water.

[0007] Preferably, it also contains 0.01-0.05 parts of pigment.

[0008] Preferably, the mixture comprises, by weight, 70-100 parts of vegetable protein, and / or 10-30 parts of yeast protein, and / or 2-8 parts of thickener, and / or 0.5-1.5 parts of seasoning, and / or 0.2-0.5 parts of flavor enhancer, and / or 0.01-0.03 parts of pigment, and / or 90-120 parts of water;

[0009] More preferably, based on weight, it comprises 80-95 parts of vegetable protein, and / or 10-20 parts of yeast protein, and / or 3-5 parts of thickener, and / or 0.5-1 part of seasoning, and / or 90-110 parts of water.

[0010] Preferably, the plant protein comprises one or more of peanut protein, gluten powder, soy protein isolate and wheat protein; more preferably, the plant protein comprises one or more of peanut protein, gluten powder and soy protein isolate.

[0011] Preferably, by weight, 25-45 parts of peanut protein, and / or 15-35 parts of glutinous rice flour, and / or 15-35 parts of soy protein isolate;

[0012] More preferably, 30-40 parts of peanut protein, and / or 20-30 parts of glutinous rice flour, and / or 20-30 parts of soy protein isolate;

[0013] Most preferably, 30-35 parts of peanut protein, and / or 25-30 parts of gluten powder, and / or 25-30 parts of soy protein isolate.

[0014] Preferably, the thickener is one or a combination of corn starch and modified starch; more preferably, the thickener is corn starch.

[0015] Preferably, the seasoning is salt, and / or the flavor enhancer is yeast extract.

[0016] Preferably, the pigment is Monascus red.

[0017] In a second aspect, the present invention provides a method for preparing the vegetable protein meat containing yeast protein, comprising the following steps:

[0018] The vegetable protein, yeast protein, thickener, seasoning, flavor enhancer and pigment are mixed to obtain powder, the powder is mixed with water to obtain a mixture, and then the mixture is extruded and puffed to obtain vegetable protein meat containing yeast protein.

[0019] Preferably, the mixture is gradually heated to 180° C. through eight temperature intervals during the extrusion puffing process.

[0020] Preferably, the temperature ranges include: zone 1 temperature of 20-40°C, zone 2 temperature of 50-70°C, zone 3 temperature of 70-80°C, zone 4 temperature of 90-100°C, zone 5 temperature of 110-130°C, zone 6 temperature of 130-140°C, zone 7 temperature of 140-160°C and zone 8 temperature of 160-180°C;

[0021] More preferably, the temperature of zone one is 25-30°C, and / or the temperature of zone two is 55-60°C, and / or the temperature of zone three is 75-80°C, and / or the temperature of zone four is 90-95°C, and / or the temperature of zone five is 110-115°C, and / or the temperature of zone six is ​​135-140°C, and / or the temperature of zone seven is 150-155°C, and / or the temperature of zone eight is 165-170°C.

[0022] Preferably, the rotation speed of extrusion puffing is 120-140 rpm, and / or the feeding speed of the powder is 13-1.5 kg / h, and / or the water feeding speed is 1.4-1.6 kg / h; more preferably, the rotation speed is 130-140 rpm.

[0023] In a third aspect, the present invention provides a pre-prepared vegetable protein meat dish, comprising the vegetable protein meat containing yeast protein or the vegetable protein meat containing yeast protein prepared by the preparation method.

[0024] Preferably, based on the weight of the prepared vegetable protein meat dish, it includes 7-9% fat, 5-11% auxiliary materials, 0.1-0.5% spices, 1-3% sweeteners, 0.3-0.5% water retaining agents, 0.1-0.5% flavor enhancers, 0.01-0.08% preservatives, and the rest is the vegetable protein meat.

[0025] More preferably, the oil is red oil, and / or the auxiliary material is one or a combination of red pepper shreds and ginger shreds, and / or the spice is one or a combination of pepper powder and chili powder, and / or the sweetener is white sugar, and / or the water retaining agent is a complex phosphate, and / or the flavor enhancer is one or a combination of monosodium glutamate and yeast extract, and / or the preservative is one or a combination of lactic streptococcus and sodium benzoate;

[0026] Most preferably, the auxiliary material is a combination of shredded red pepper and shredded ginger, more preferably, 5-10% shredded red pepper and 0.5-1% shredded ginger;

[0027] Most preferably, the spice is chili powder;

[0028] Most preferably, the flavor enhancer is yeast extract;

[0029] Most preferably, the preservative is a combination of lactic acid streptococcus and sodium benzoate, more preferably, lactic acid streptococcus 0.01-0.03% and sodium benzoate 0.02-0.05%.

[0030] In a fourth aspect, the present invention provides a method for preparing the pre-prepared vegetable protein meat dish, comprising the steps of: uniformly mixing the vegetable protein meat, oil, auxiliary materials, spices, sweeteners, water retaining agents, flavor enhancers and preservatives to obtain the pre-prepared vegetable protein meat dish.

[0031] Preferably, based on the weight of the pre-prepared dish of plant protein meat, the protein content is 45-55%, and / or the moisture content is 40-50%, and / or the water activity is 0.9-0.95Aw; more preferably, the protein content is 46-52%, and / or the moisture content is 42-45%, and / or the water activity is 0.92-0.94Aw.

[0032] Preferably, the hardness is 8-10N, and / or the elasticity is 0.6-0.8, and / or the adhesiveness is 0.3-0.6, and / or the chewiness is 3.1-6.0; preferably, the hardness is 9-10N, and / or the elasticity is 0.7-0.8, and / or the adhesiveness is 0.4-0.6, and / or the chewiness is 3.1-5.0.

[0033] In a fifth aspect, the present invention provides the use of the plant protein meat containing yeast protein or the plant protein meat containing yeast protein prepared by the preparation method in preparing pre-prepared dishes of plant protein meat.

[0034] Beneficial effects of the present invention: The pre-prepared vegetable protein meat dish containing yeast protein provided by the present invention has a high protein content and is closer to the pre-prepared animal meat dish in color, and is superior to the pre-prepared animal meat dish in hardness, elasticity, adhesiveness and chewiness. DETAILED DESCRIPTION

[0035] In order to better understand the above technical solution, the technical solution of the present invention is clearly and completely explained in conjunction with the specific implementation method below. It should be noted that the content in the specific implementation method is only a specific implementation and explanation of the technical solution of the present invention, and should not be understood as limiting the scope of protection of the present invention.

[0036] In some specific embodiments, the present invention provides a plant protein meat containing yeast protein, which comprises, by weight, 55-115 parts of plant protein, 5-35 parts of yeast protein, 1-10 parts of thickener, 0.1-1.5 parts of seasoning, 0.1-0.5 parts of flavor enhancer, 0.01-0.05 parts of pigment and 90-120 parts of water, wherein the plant protein is a combination of peanut protein, gluten powder and soy protein isolate.

[0037] Preferably, based on weight, 25-45 parts of peanut protein, and / or 15-35 parts of gluten powder, and / or 15-35 parts of soy protein isolate are used.

[0038] More preferably, in some specific embodiments, the peanut protein may be 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight, 35 parts by weight, 36 parts by weight, 37 parts by weight, 38 parts by weight, 39 parts by weight, 40 parts by weight, 41 parts by weight, 42 parts by weight, 43 parts by weight, 44 parts by weight or 45 parts by weight, or the amount of peanut protein within the numerical range consisting of any two of the above specific values ​​as endpoints.

[0039] More preferably, in some specific embodiments, the glutinous rice flour may be 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight or 35 parts by weight, or the weight of glutinous rice flour within the numerical range formed by any two of the above specific values ​​as endpoints.

[0040] Preferably, in some specific embodiments, the soy protein isolate can be 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight or 35 parts by weight, or the weight portion of soy protein isolate within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0041] Preferably, in some specific embodiments, the yeast protein may be 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight or 35 parts by weight, or the weight of yeast protein within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0042] Preferably, in some specific embodiments, the thickener may be 1 part by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight or 10 parts by weight, or the parts by weight of the thickener within the numerical range consisting of any two of the above specific values ​​as endpoints. More preferably, in some specific embodiments, the thickener is corn starch.

[0043] Preferably, in some embodiments, the seasoning may be 0.1 weight part, 0.2 weight part, 0.3 weight part, 0.4 weight part, 0.5 weight part, 0.6 weight part, 0.7 weight part, 0.8 weight part, 0.9 weight part, 1.0 weight part, 1.1 weight part, 1.2 weight part, 1.3 weight part, 1.4 weight part or 1.5 weight part, or the weight part of the seasoning within the numerical range consisting of any two of the above specific values ​​as endpoints. More preferably, in some embodiments, the seasoning is salt.

[0044] Preferably, in some specific embodiments, the flavor enhancer is 0.10 weight part, 0.11 weight part, 0.12 weight part, 0.13 weight part, 0.14 weight part, 0.15 weight part, 0.16 weight part, 0.17 weight part, 0.18 weight part, 0.19 weight part, 0.20 weight part, 0.21 weight part, 0.22 weight part, 0.23 weight part, 0.24 weight part, 0.25 weight part, 0.26 weight part, 0.27 weight part, 0.28 weight part, 0.29 weight part, 0.30 weight part, 0.31 weight part, 0.49 weight part or 0.5 weight part, or the weight part of the flavor enhancer within the numerical range consisting of any two of the above specific values ​​as endpoints. More preferably, in some specific embodiments, the flavor enhancer is yeast extract.

[0045] Preferably, in some specific embodiments, the pigment can be 0.010 weight part, 0.011 weight part, 0.012 weight part, 0.013 weight part, 0.014 weight part, 0.015 weight part, 0.016 weight part, 0.017 weight part, 0.018 weight part, 0.019 weight part, 0.020 weight part, 0.021 weight part, 0.022 weight part, 0.023 weight part, 0.024 weight part, 0.025 weight part, 0.026 weight part, 0.027 weight part, 0.028 weight part, 0.029 weight part, 0.030 weight part, 0.031 weight part, 0.032 weight part, 0.033 weight part, 0.034 weight part, 0.035 weight part, 0.036 weight part, 0.037 weight part, 0.038 weight part, 0.039 weight part, 0.040 weight part, 0.041 weight part, 0.042 weight part, 0.043 weight part, 0.044 weight part, 0.045 weight part, 0.046 weight part, 0.047 weight part, 0.048 weight part, 0.049 weight part, 0.050 weight part, 0.051 weight part, 0.052 weight part, 0.044 weight portion, 0.045 weight portion, 0.046 weight portion, 0.047 weight portion, 0.048 weight portion, 0.049 weight portion or 0.050 weight portion, or be in the weight portion of the pigment in the numerical range that above-mentioned any 2 specific numerical values ​​constitute as endpoint.More preferably, in some specific embodiments, pigment is red yeast rice.

[0046] Preferably, in some specific embodiments, water can be 90 parts by weight, 91 parts by weight, 92 parts by weight, 93 parts by weight, 94 parts by weight, 95 parts by weight, 96 parts by weight, 97 parts by weight, 98 parts by weight, 99 parts by weight, 100 parts by weight, 101 parts by weight, 102 parts by weight, 103 parts by weight, 104 parts by weight, 105 parts by weight, 106 parts by weight, 107 parts by weight, 108 parts by weight, 109 parts by weight, 110 parts by weight, 111 parts by weight, 112 parts by weight, 113 parts by weight, 114 parts by weight, 115 parts by weight, 116 parts by weight, 117 parts by weight, 118 parts by weight, 119 parts by weight or 120 parts by weight, or the parts by weight of water within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0047] In some specific embodiments, the present invention provides a pre-prepared vegetable protein meat dish, comprising the vegetable protein meat containing yeast protein.

[0048] Preferably, based on the weight of the prepared vegetable protein meat dish, the protein content is 45-55%, and / or the moisture content is 40-50%, and / or the water activity is 0.9-0.95 Aw.

[0049] Preferably, the hardness of the pre-prepared vegetable protein meat dish is 8-10N, and / or the elasticity is 0.6-0.8, and / or the adhesiveness is 0.3-0.6, and / or the chewiness is 3.1-6.0.

[0050] More preferably, in some embodiments, the protein content may be 45.0%, 45.1%, 45.2%, 45.3%, 45.4%, 45.5%, 45.6%, 45.7%, 45.8%, 45.9%, 46.0%, 46.1%, 46.2%, 46.3%, 46.4%, 46.5%, 46.6%, 46.7%, 46.8%, 46.9%, 47.0%, 47.1%, 47.2%, 47.3%. , 47.4%, 47.5%, 47.6%, 47.7%, 47.8%, 47.9%, 48.0%, 48.1%, 48.2%, 48.3%, 48.4%, 48.5%, 48.6%, 48.7%, 48.8%, 48.9%, 49.0%, 49.1%, 49.2%, 49.3%, 49.4%, 49.5%, 49.6%, 49.7%, 49.8%, 49.9%, 50.0%, 50. 1%, 50.2%, 50.3%, 50.4%, 50.5%, 50.6%, 50.7%, 50.8%, 50.9%, 51.0%, 51.1%, 51.2%, 51.3%, 51.4%, 51.5%, 51.6%, 51.7%, 51.8%, 51.9%, 52.0%, 52.1%, 52.2%, 52.3%, 52.4%, 52.5%, 52.6%, 52.7%, 52.8%, 5 %, 53.4%, 53.5%, 53.6%, 53.7%, 53.8%, 53.9%, 54.0%, 54.1%, 54.2%, 54.3%, 54.4%, 54.5%, 54.6%, 54.7%, 54.8%, 54.9% or 55.0%, or a protein content value within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0051] More preferably, in some embodiments, the moisture content may be 40.0%, 40.1%, 40.2%, 40.3%, 40.4%, 40.5%, 40.6%, 40.7%, 40.8%, 40.9%, 41.0%, 41.1%, 41.2%, 41.3%, 41.4%, 41.5%, 41.6%, 41.7%, 41.8%, 41.9%, 42.0%, 42.1%, 42.2%, 42.3% , 42.4%, 42.5%, 42.6%, 42.7%, 42.8%, 42.9%, 43.0%, 43.1%, 43.2%, 43.3%, 43.4%, 43.5%, 43.6%, 43.7%, 43.8%, 43.9%, 44.0%, 44.1%, 44.2%, 44.3%, 44.4%, 44.5%, 44.6%, 44.7%, 44.8%, 44.9%, 45.0%, 45. 1%, 45.2%, 45.3%, 45.4%, 45.5%, 45.6%, 45.7%, 45.8%, 45.9%, 46.0%, 46.1%, 46.2%, 46.3%, 46.4%, 46.5%, 46.6%, 46.7%, 46.8%, 46.9%, 47.0%, 47.1%, 47.2%, 47.3%, 47.4%, 47.5%, 47.6%, 47.7%, 47.8%, 47.9%, 48.0%, 48.1%, 48.2%, 48.3%, 48.4%, 48.5%, 48.6%, 48.7%, 48.8%, 48.9%, 49.0%, 49.1%, 49.2%, 49.3%, 49.4%, 49.5%, 49.6%, 49.7%, 49.8%, 49.9% or 50.0%, or a moisture content value within a numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0052] More preferably, in some embodiments, the water activity may be 0.9Aw, 0.901Aw, 0.902Aw, 0.903Aw, 0.904Aw, 0.905Aw, 0.906Aw, 0.907Aw, 0.908Aw, 0.909Aw, 0.910Aw, 0.911Aw, 0.912Aw, 0.913Aw, 0.914Aw, 0.915Aw, 0.916Aw, 0.917Aw, 0.918Aw, 0.919Aw, 0.920Aw, 0.921Aw, 0.922Aw, 0.923Aw, 0.924Aw, 0.925Aw, 0.926Aw, 0.927Aw, 0.928Aw, 0.929Aw, 0.930Aw, 0.931Aw, 0.932Aw, 0.933Aw, 0.934Aw, 0.935Aw, 0.936Aw, 0.937Aw, 0.938Aw, 0.939Aw, 0.940Aw, 0.941Aw, 0.942Aw, 0.943Aw, 0.944Aw, 0.945Aw, 0.946Aw, 0.947Aw, 0.948Aw, 0.949Aw, 0.950Aw, 0.951Aw, 0.952Aw, 0.953Aw, 0.954Aw, 0.955 926Aw, 0.927Aw, 0.928Aw, 0.929Aw, 0.930Aw, 0.931Aw, 0.932Aw, 0.933Aw, 0.934Aw, 0.935Aw, 0.936Aw, 0.937Aw, 0.938Aw, 0.939Aw, 0.940Aw, 0.941Aw, 0.942Aw, 0.943Aw, 0.944Aw, 0.945Aw, 0.946Aw, 0.947Aw, 0.948Aw, 0.949Aw or 0.95Aw, or a water activity value within a numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0053] More preferably, in some embodiments, the hardness may be 8.00N, 8.01N, 8.02N, 8.03N, 8.04N, 8.05N, 8.06N, 8.07N, 8.08N, 8.09N, 8.10N, 8.11N, 8.12N, 8.13N, 8.14N, 8.15N, 8.16N, 8.17N, 8.18N, 8.19N, 8.20N, 8.21N, 8.22N, 8.23N, 8.24N, 8.25N, 8.26N, 8.27N, 8.28N, 8.29N, 8.30N, 8.31N, 8.32N, 8.33N, 8.34N, 8.35N, 8.36N, 8.37N, 8.38N, 8.39N, 8.40N, 8.41N, 8.42N, 8.43N, 8.44N, 8.45N, 8.46N, 8.47N, 8.48N, 8.49N, 38N, 8.39N, 8.40N, 8.41N, 8.42N, 8.43N, 8.44N, 8.45N, 8.46N, 8.47N, 8.48 N, 8.49N, 8.50N, 8.51N, 8.52N, 8.53N, 8.54N, 8.55N, 8.56N, 8.57N, 8.58N, 8 .59N, 8.60N, 8.61N, 8.62N, 8.63N, 8.64N, 8.65N, 8.66N, 8.67N, 8.68N, 8.6 9N, 8.70N, 8.71N, 8.72N, 8.73N, 8.74N, 8.75N, 8.76N, 8.77N, 8.78N, 8.79N, 8.80N, 8.81N, 8.82N, 8.83N, 8.84N, 8.85N, 8.86N, 8.87N, 8.88N, 8.89N, 8. 90N, 8.91N, 8.92N, 8.93N, 8.94N, 8.95N, 8.96N, 8.97N, 8.98N, 8.99N, 9.00N ,9.01N,9.02N,9.03N,9.04N,9.05N,9.06N,9.07N,9.08N,9.09N,9.10N,9 .11N, 9.12N, 9.13N, 9.14N, 9.15N, 9.16N, 9.17N, 9.18N, 9.19N, 9.20N, 9.21 N, 9.22N, 9.23N, 9.24N, 9.25N, 9.26N, 9.27N, 9.28N, 9.29N, 9.30N, 9.31N, 9.32N, 9.33N, 9.34N, 9.35N, 9.36N, 9.37N, 9.38N, 9.39N, 9.40N, 9.41N, 9.4 2N, 9.43N, 9.44N, 9.45N, 9.46N, 9.47N, 9.48N, 9.49N, 9.50N, 9.51N, 9.52N , 9.53N, 9.54N, 9.55N, 9.56N, 9.57N, 9.58N, 9.59N, 9.60N, 9.61N, 9.62N, 9.63N, 9.64N, 9.65N, 9.66N, 9.67N, 9.68N, 9.69N, 9.70N, 9.71N, 9.72N, 9.73N, 9.74N, 9.75N, 9.76N, 9.77N, 9.78N, 9.79N, 9.80N, 9.81N, 9.82N, 9.83N, 9.84N , 9.85N, 9.86N, 9.87N, 9.88N, 9.89N, 9.90N, 9.91N, 9.92N, 9.93N, 9.94N, 9.95N, 9.96N, 9.97N, 9.98N, 9.99N or 10.00N, or a hardness value within a numerical range consisting of any two of the above specific values ​​as endpoints. .

[0054] More preferably, in some specific embodiments, the elasticity may be 0.6, 0.61, 0.62, 0.63, 0.64, 0.65, 0.66, 0.67, 0.68, 0.69, 0.70, 0.71, 0.72, 0.73, 0.74, 0.75, 0.76, 0.77, 0.78, 0.79 or 0.8, or an elasticity value within the numerical range formed by any two of the above specific values ​​as endpoints.

[0055] More preferably, in some specific embodiments, the viscosity may be 0.3, 0.31, 0.32, 0.33, 0.34, 0.35, 0.36, 0.37, 0.38, 0.39, 0.40, 0.41, 0.42, 0.43, 0.44, 0.45, 0.46, 0.47, 0.48, 0.49, 0.50, 0.51, 0.52, 0.53, 0.54, 0.55, 0.56, 0.57, 0.58, 0.59 or 0.6, or an adhesion value within the numerical range consisting of any two of the above specific values ​​as endpoints.

[0056] More preferably, in some embodiments, the chewiness may be 3.1, 3.11, 3.12, 3.13, 3.14, 3.15, 3.16, 3.17, 3.18, 3.19, 3.20, 3.21, 3.22, 3.23, 3.24, 3.25, 3.26, 3.27, 3.28, 3.29, 3.30, 3.31, 3.32, 3.33, 3.34, 3.35, 3.36, 3.37, 3.38, 3.39, 3.40, 3.41, 3.42, 3.43, 3.44, 3.45, 3.46, 3.47, 3.48, 3.49, 3.50, 3.51, 3.52, 3.53, 3.54, 3.55 , 3.56, 3.57, 3.58, 3.59, 3.60, 3.61, 3.62, 3.63, 3.64, 3.65, 3.66, 3.67, 3.68, 3.69, 3.70, 3.71, 3.72, 3.73, 3.74, 3.75, 3.76, 3.77, 3.78, 3.79, 3.8 0, 3.81, 3.82, 3.83, 3.84, 3.85, 3.86, 3.87, 3.88, 3.89, 3.90, 3.91, 3.92, 3.93, 3.94, 3.95, 3.96, 3.97, 3.98, 3.99, 4.00, 4.01, 4.02, 4.03, 4.04, 4.0 5, 4.06, 4.07, 4.08, 4.09, 4.10, 4.11, 4.12, 4.13, 4.14, 4.15, 4.16, 4.17, 4.18, 4.19, 4.20, 4.21, 4.22, 4.23, 4.24, 4.25, 4.26, 4.27, 4.28, 4.29, 4. 30, 4.31, 4.32, 4.33, 4.34, 4.35, 4.36, 4.37, 4.38, 4.39, 4.40, 4.41, 4.42, 4.43, 4.44, 4.45, 4.46, 4.47, 4.48, 4.49, 4.50, 4.51, 4.52, 4.53, 4.54, 4.55 55, 4.56, 4.57, 4.58, 4.59, 4.60, 4.61, 4.62, 4.63, 4.64, 4.65, 4.66, 4.67, 4.68, 4.69, 4.70, 4.71, 4.72, 4.73, 4.74, 4.75, 4.76, 4.77, 4.78, 4.79, 4. 4.80, 4.81, 4.82, 4.83, 4.84, 4.85, 4.86, 4.87, 4.88, 4.89, 4.90, 4.91, 4.92, 4.93, 4.94, 4.95, 4.96, 4.97, 4.98, 4.99, 5.00, 5.01, 5.02, 5.03, 5.04, 5.0505, 5.06, 5.07, 5.08, 5.09, 5.10, 5.11, 5.12, 5.13, 5.14, 5.15, 5.16, 5.17, 5.18, 5.19, 5.20, 5.21, 5.22, 5.23, 5.24, 5.25, 5.26, 5.27, 5.28, 5.29, 5.30 , 5.31, 5.32, 5.33, 5.34, 5.35, 5.36, 5.37, 5.38, 5.39, 5.40, 5.41, 5.42, 5.43, 5.44, 5.45, 5.46, 5.47, 5.48, 5.49, 5.50, 5.51, 5.52, 5.53, 5.54, 5.55, 5. 56, 5.57, 5.58, 5.59, 5.60, 5.61, 5.62, 5.63, 5.64, 5.65, 5.66, 5.67, 5.68, 5.69, 5.70, 5.71, 5.72, 5.73, 5.74, 5.75, 5.76, 5.77, 5.78, 5.79, 5.80, 5.81, 5.82, 5.83, 5.84, 5.85, 5.86, 5.87, 5.88, 5.89, 5.90, 5.91, 5.92, 5.93, 5.94, 5.95, 5.96, 5.97, 5.98, 5.99 or 6.00, or a chewiness value within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0057] Among them, the role of plant protein is to provide a protein source for plant protein meat, and after being steamed in a double-screw extrusion device to form a gel, it is extruded to undergo "layered overlapping" cross-linking to form the fiber structure of the plant protein meat.

[0058] The function of yeast protein is to improve the fiber structure of plant protein meat, increase the protein content of plant protein meat, and at the same time, further optimize the nutritional characteristics of plant protein meat. Yeast protein is rich in high-quality complete protein and all essential amino acids, which can improve the lack of one or more of lysine, methionine, threonine and tryptophan in plant protein. Its digestibility can reach 96% and its net utilization rate can reach 59%, thereby improving the digestion and utilization of plant protein meat; secondly, yeast protein can also provide complete B vitamins, multiple minerals and functional dietary fiber, and has the characteristics of low fat, low sugar and cholesterol-free.

[0059] The function of thickener is to improve and increase the viscosity of vegetable protein meat, maintain its color, aroma, taste and stability, improve the physical properties of food, and make vegetable protein meat have a certain lubrication and palatability.

[0060] The role of seasoning is to optimize the taste of plant protein meat, improve the properties of plant protein meat, thereby increasing consumers' appetite, and partially remove its odor. It also has certain functional and antibacterial effects.

[0061] The function of the flavor enhancer is to enhance the flavor of plant protein meat, enrich its taste, and thus improve its overall sensory quality.

[0062] The function of pigments is to improve the color of plant protein meat, make it more attractive, and increase consumers' appetite.

[0063] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0064] Unless otherwise specified, the various materials / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The experimental materials and instrument information used in the present invention are shown in Table 1.

[0065] Table 1 Experimental materials / instrument source information

[0066]

[0067]

[0068] Example 1

[0069] The vegetable protein meat containing yeast protein provided in Example 1 is prepared by the following steps:

[0070] (1) 30 kg of peanut protein, 30 kg of glutinous rice flour, 25 kg of soy protein isolate, 10 kg of yeast protein, 3 kg of corn starch, 1 kg of salt, 0.5 kg of yeast extract, and 0.02 kg of red yeast rice are mixed to obtain a powder;

[0071] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 110 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0072] (3) extruding and expanding the mixed material obtained in step (2) at a rotation speed of 130 rpm; wherein the mixed material is gradually heated up through eight temperature intervals during the extrusion and expansion process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29° C., the temperature of zone 2 is 59° C., the temperature of zone 3 is 79° C., the temperature of zone 4 is 94° C., the temperature of zone 5 is 113° C., the temperature of zone 6 is 136° C., the temperature of zone 7 is 151° C., and the temperature of zone 8 is 167° C. The heating rate of the mixed material in the twin-screw extruder is 10° C. / min.

[0073] (4) Cooling the extruded material at 25° C. for 2 h to obtain plant protein meat.

[0074] Example 2

[0075] The vegetable protein meat containing yeast protein provided in Example 2 is prepared by the following steps:

[0076] (1) 40 kg of peanut protein, 20 kg of glutinous rice flour, 20 kg of soy protein isolate, 15 kg of yeast protein, 4 kg of corn starch, 0.5 kg of salt, 0.3 kg of yeast extract, and 0.03 kg of red yeast rice are mixed to obtain a powder;

[0077] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 90 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0078] (3) extruding the mixture obtained in step (2) at a rotation speed of 120 rpm; wherein the mixture is gradually heated up through eight temperature intervals during the extrusion and puffing process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29° C., the temperature of zone 2 is 59° C., the temperature of zone 3 is 79° C., the temperature of zone 4 is 94° C., the temperature of zone 5 is 113° C., the temperature of zone 6 is 136° C., the temperature of zone 7 is 151° C., and the temperature of zone 8 is 167° C. The heating rate of the mixture in the twin-screw extruder is 10° C. / min.

[0079] (4) Cooling the extruded material at 25° C. for 2 hours to obtain vegetable protein meat containing yeast protein.

[0080] Example 3

[0081] The vegetable protein meat containing yeast protein provided in Example 3 is prepared by the following steps:

[0082] (1) 30 kg of peanut protein, 30 kg of glutinous rice flour, 30 kg of soy protein isolate, 20 kg of yeast protein, 5 kg of corn starch, 1 kg of salt, 0.2 kg of yeast extract and 0.01 kg of red yeast rice are mixed to obtain a powder;

[0083] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 90 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0084] (3) extruding the mixture obtained in step (2) at a rotation speed of 140 rpm; wherein the mixture is gradually heated up through eight temperature intervals during the extrusion and puffing process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29° C., the temperature of zone 2 is 59° C., the temperature of zone 3 is 79° C., the temperature of zone 4 is 94° C., the temperature of zone 5 is 113° C., the temperature of zone 6 is 136° C., the temperature of zone 7 is 151° C., and the temperature of zone 8 is 167° C. The heating rate of the mixture in the twin-screw extruder is 10° C. / min.

[0085] (4) Cooling the extruded material at 25° C. for 2 h to obtain plant protein meat.

[0086] Example 4

[0087] The vegetable protein meat containing yeast protein provided in Example 4 is prepared by the following steps:

[0088] (1) 30 kg of peanut protein, 20 kg of glutinous rice flour, 25 kg of soy protein isolate, 10 kg of yeast protein, 6 kg of corn starch, 1.5 kg of salt, 0.1 kg of yeast extract, and 0.04 kg of red yeast rice are mixed to obtain a powder;

[0089] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 100 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0090] (3) extruding the mixture obtained in step (2) at a rotation speed of 125 rpm; wherein the mixture is gradually heated up through eight temperature intervals during the extrusion and puffing process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29°C, the temperature of zone 2 is 59°C, the temperature of zone 3 is 79°C, the temperature of zone 4 is 94°C, the temperature of zone 5 is 113°C, the temperature of zone 6 is 136°C, the temperature of zone 7 is 151°C, and the temperature of zone 8 is 167°C. The heating rate of the mixture in the twin-screw extruder is 10°C / min.

[0091] (4) Cooling the extruded material at 25° C. for 2 h to obtain plant protein meat.

[0092] Example 5

[0093] The vegetable protein meat containing yeast protein provided in Example 5 is prepared by the following steps:

[0094] (1) 40 kg of peanut protein, 20 kg of glutinous rice flour, 20 kg of soy protein isolate, 15 kg of yeast protein, 7 kg of corn starch, 1 kg of salt, 0.3 kg of yeast extract, and 0.05 kg of red yeast rice are mixed to obtain a powder;

[0095] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 110 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0096] (3) extruding and expanding the mixed material obtained in step (2) at a rotation speed of 135 rpm; wherein the mixed material is gradually heated up through eight temperature intervals during the extrusion and expansion process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29° C., the temperature of zone 2 is 59° C., the temperature of zone 3 is 79° C., the temperature of zone 4 is 94° C., the temperature of zone 5 is 113° C., the temperature of zone 6 is 136° C., the temperature of zone 7 is 151° C., and the temperature of zone 8 is 167° C. The heating rate of the mixed material in the twin-screw extruder is 10° C. / min.

[0097] (4) Cooling the extruded material at 25° C. for 2 h to obtain plant protein meat.

[0098] Example 6

[0099] The vegetable protein meat containing yeast protein provided in Example 6 is prepared by the following steps:

[0100] (1) 40 kg of peanut protein, 25 kg of glutinous rice flour, 30 kg of soy protein isolate, 20 kg of yeast protein, 2 kg of corn starch, 1 kg of salt, 0.5 kg of yeast extract, and 0.02 kg of red yeast rice are mixed to obtain a powder;

[0101] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 110 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0102] (3) extruding the mixture obtained in step (2) at a rotation speed of 120 rpm;

[0103] The mixed material is gradually heated up in eight temperature intervals during the extrusion and expansion process, and the specific heating method is as follows: the cavity of the twin-screw extrusion device includes eight temperature zones, wherein the temperature of zone 1 is 29°C, the temperature of zone 2 is 59°C, the temperature of zone 3 is 79°C, the temperature of zone 4 is 94°C, the temperature of zone 5 is 113°C, the temperature of zone 6 is 136°C, the temperature of zone 7 is 151°C, and the temperature of zone 8 is 167°C. The heating rate of the mixed material in the twin-screw extrusion device is 10°C / min.

[0104] (4) Cooling the extruded material at 25° C. for 2 h to obtain plant protein meat.

[0105] Example 7

[0106] The vegetable protein meat containing yeast protein provided in Example 7 is prepared by the following steps:

[0107] (1) 30 kg of peanut protein, 20 kg of glutinous rice flour, 20 kg of soy protein isolate, 30 kg of yeast protein, 8 kg of corn starch, 1 kg of salt, 0.5 kg of yeast extract and 0.01 kg of red yeast rice are mixed to obtain a powder;

[0108] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 110 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0109] (3) extruding and expanding the mixed material obtained in step (2) at a rotation speed of 130 rpm; wherein the mixed material is gradually heated up through eight temperature intervals during the extrusion and expansion process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29° C., the temperature of zone 2 is 59° C., the temperature of zone 3 is 79° C., the temperature of zone 4 is 94° C., the temperature of zone 5 is 113° C., the temperature of zone 6 is 136° C., the temperature of zone 7 is 151° C., and the temperature of zone 8 is 167° C. The heating rate of the mixed material in the twin-screw extruder is 10° C. / min.

[0110] (4) Cooling the extruded material at 25° C. for 2 hours to obtain vegetable protein meat containing yeast protein.

[0111] Comparative Example 1

[0112] The vegetable protein meat containing yeast protein provided in Comparative Example 1 is prepared by the following steps:

[0113] (1) 40 kg of peanut protein, 30 kg of glutinous rice flour, 30 kg of soy protein isolate, 5 kg of yeast protein, 1 kg of corn starch, 1 kg of salt, 0.5 kg of yeast extract and 0.08 kg of red yeast rice are mixed to obtain a powder;

[0114] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.5 kg / h, and the powder and 110 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 68° C.

[0115] (3) extruding and expanding the mixed material obtained in step (2) at a rotation speed of 130 rpm; wherein the mixed material is gradually heated up through eight temperature intervals during the extrusion and expansion process, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 29° C., the temperature of zone 2 is 59° C., the temperature of zone 3 is 79° C., the temperature of zone 4 is 94° C., the temperature of zone 5 is 113° C., the temperature of zone 6 is 136° C., the temperature of zone 7 is 151° C., and the temperature of zone 8 is 167° C. The heating rate of the mixed material in the twin-screw extruder is 10° C. / min.

[0116] (4) Cooling the extruded material at 25° C. for 2 hours to obtain vegetable protein meat containing yeast protein.

[0117] Comparative Example 2

[0118] The vegetable protein meat containing yeast protein provided in Comparative Example 2 is prepared by the following steps:

[0119] (1) 30 kg of peanut protein, 30 kg of glutinous rice flour, 25 kg of soy protein isolate, 10 kg of yeast protein, 3 kg of corn starch, 1 kg of salt, 0.5 kg of yeast extract and 0.02 kg of red yeast rice are mixed to obtain a powder;

[0120] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.3 kg / h, and the powder and 80 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 75° C.

[0121] (3) extruding and expanding the mixed material obtained in step (2) at a rotation speed of 100 rpm; wherein, during the extrusion and expansion process, the mixed material is gradually heated up through eight temperature intervals for expansion, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 30°C, the temperature of zone 2 is 60°C, the temperature of zone 3 is 90°C, the temperature of zone 4 is 105°C, the temperature of zone 5 is 125°C, the temperature of zone 6 is 145°C, the temperature of zone 7 is 160°C, and the temperature of zone 8 is 175°C. The heating rate of the mixed material in the twin-screw extruder is 10°C / min.

[0122] (4) Cooling the extruded material at 25° C. for 2 hours to obtain vegetable protein meat containing yeast protein.

[0123] Comparative Example 3

[0124] The vegetable protein meat containing yeast protein provided in Comparative Example 3 is prepared by the following steps:

[0125] (1) 30 kg of peanut protein, 30 kg of glutinous rice flour, 25 kg of soy protein isolate, 10 kg of yeast protein, 3 kg of corn starch, 1 kg of salt, 0.5 kg of yeast extract and 0.02 kg of red yeast rice are mixed to obtain a powder;

[0126] (2) The powder obtained in step (1) is fed into the cavity of the twin-screw extruder at a rate of 1.4 kg / h, and water is fed into the cavity of the twin-screw extruder at a rate of 1.3 kg / h, and the powder and 120 kg of water are mixed in the cavity of the twin-screw extruder to obtain a mixed material. When mixing in the cavity of the twin-screw extruder, the circulation temperature of the twin-screw extruder pipeline is 60° C.

[0127] (3) extruding and expanding the mixed material obtained in step (2) at a rotation speed of 100 rpm; wherein, during the extrusion and expansion process, the mixed material is gradually heated up through eight temperature intervals for expansion, and the specific heating method is as follows: the cavity of the twin-screw extruder includes a total of eight temperature zones, wherein the temperature of zone 1 is 30°C, the temperature of zone 2 is 60°C, the temperature of zone 3 is 90°C, the temperature of zone 4 is 105°C, the temperature of zone 5 is 115°C, the temperature of zone 6 is 130°C, the temperature of zone 7 is 145°C, and the temperature of zone 8 is 160°C. The heating rate of the mixed material in the twin-screw extruder is 10°C / min.

[0128] (4) Cooling the extruded material at 25° C. for 2 hours to obtain vegetable protein meat containing yeast protein.

[0129] Application Example 1

[0130] The vegetable protein meat containing yeast protein prepared in Examples 1-7 and Comparative Examples 1-3 is used to prepare a pre-prepared vegetable protein meat dish. The pre-prepared vegetable protein meat dish is prepared by a method comprising the following steps:

[0131] The vegetable protein meat containing yeast protein prepared in Examples 1-7 and Comparative Examples 1-3 is mixed with seasonings, packaged and sealed, and sterilized at 115° C. for 20 minutes to obtain a pre-prepared vegetable protein meat dish, which is a ready-to-eat food and does not need to be rehydrated or cooked before consumption. The seasonings are: 8wt% red oil, 7wt% red pepper shreds, 1wt% ginger shreds, 0.15wt% chili powder, 2wt% white sugar, 0.2wt% yeast extract, 0.3wt% composite phosphate, 0.01wt% lactic acid streptococcus, and 0.05wt% sodium benzoate, based on the weight of the pre-prepared vegetable protein meat dish.

[0132] Technical effect evaluation:

[0133] Five professional evaluators were selected to conduct sensory evaluation on pre-prepared dishes of plant protein meat. The sensory evaluation content included color, texture, taste, flavor and overall acceptance. The sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0134] Table 2 Sensory evaluation standards

[0135]

[0136] Table 3 Sensory evaluation results

[0137]

[0138]

[0139] As shown in Table 3, the results show that after high-temperature extrusion, the plant protein raw material itself has its own specific flavor, which will be reflected in the plant protein meat, making the overall acceptance of the plant protein meat by consumers not high. The pre-prepared dishes of plant protein meat provided by the present invention are better than those of Comparative Examples 1-3 in terms of the total score of sensory evaluation, especially in terms of overall acceptance, the pre-prepared dishes of plant protein meat provided by Examples 1-7 are better than those of Comparative Examples 1-3.

[0140] Application Example 2

[0141] Preparation of shredded chicken breast: Prepare 1000 g of raw chicken breast sample, boil it in boiling water for 10 min, cool it at room temperature for 2 h, then tear it into corresponding shreds, and mix it with other seasonings to prepare corresponding shredded chicken sample, wherein the seasoning is the same as that in Application 1. Tear the cooked chicken breast into shreds by hand and mix it with seasonings to obtain shredded chicken breast, wherein the seasoning is the same as that in Application 1.

[0142] The pre-prepared vegetable protein meat dish prepared by the vegetable protein meat containing yeast protein in Example 1 and the shredded chicken breast were subjected to protein content determination, moisture content determination, water activity determination, color determination and texture determination;

[0143] Among them, protein content determination: the protein content was determined by the method in GB / T 6432-2018. The results of the protein content determination are shown in Table 4. The experiment was repeated 3 times.

[0144] Moisture content determination: The moisture content was determined by the first method in GB 5009.3-2016: direct drying method. The results of the moisture content determination are shown in Table 4. The experiment was repeated 3 times.

[0145] Water activity determination: The water activity was determined by a water activity meter. The results of the water activity determination are shown in Table 4. The experiment was repeated 3 times.

[0146] Color determination: Chicken breast shreds were placed in a colorimetric dish and measured using an Ultra Scan VISX fully automatic colorimeter. L*, a*, and b* values ​​were used as evaluation indicators. L* value represented (light / dark), a* value represented (red / green), and b* value represented (yellow / blue). The results of the color determination are shown in Table 5. The experiment was repeated 3 times.

[0147] Texture determination: Use a physical property analyzer, select TPA mode for determination, select P36 / R as the probe, test conditions: front probe speed 2.0 mm / s, 1.0 mm / s during measurement, 2.0 mm / s at the end of measurement, strain: 30%, trigger point load 5.0 g. The results of the texture determination are shown in Table 6. The experiment was repeated 3 times.

[0148] Table 4 Results of protein content, moisture content and water activity determination

[0149]

[0150] As shown in Table 4, the results show that the protein content of the pre-prepared dish of plant protein meat is significantly higher than that of shredded chicken breast. The pre-prepared dish of plant protein meat provided by the present invention is rich in protein content and can be used to supplement the daily protein requirement of the human body.

[0151] Table 5 Results of color measurement

[0152]

[0153] As shown in Table 5, the results show that by comparing the L*, a*, and b* values ​​of the pre-prepared dishes of plant protein meat and the shredded chicken breast, it can be seen that the L*, a*, and b* values ​​of the two are slightly different. At the same time, the △E* value (total color change) based on the shredded chicken breast does not exceed 2, which indicates that there is no obvious visible color difference between the pre-prepared dishes of plant protein meat and the shredded chicken breast, and the pre-prepared dishes of plant protein meat are closer to the shredded chicken breast in color.

[0154] Table 6 Results of texture determination

[0155]

[0156] As shown in Table 6, the hardness of the prepared dishes of plant protein meat is slightly higher and more chewy. Its higher hardness and chewiness values ​​may make it more popular with consumers. However, the shredded chicken breast has serious chewing residue and lacks chewiness, which leads to its poor taste. At the same time, the elasticity and adhesiveness of the prepared dishes of plant protein meat are better than those of shredded chicken breast, and it has better toughness.

[0157] Although the above describes the specific implementation methods of the present invention, it does not limit the scope of protection of the present invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. A vegetable protein meat containing yeast protein, characterized in that: The invention comprises, by weight, 55-115 parts of vegetable protein, 5-35 parts of yeast protein, 1-10 parts of thickener, 0.1-1.5 parts of seasoning, 0.1-0.5 parts of flavor enhancer and water.

2. The vegetable protein meat containing yeast protein according to claim 1, characterized in that: It also contains 0.01-0.05 parts of pigment.

3. The vegetable protein meat containing yeast protein according to claim 1 or 2, characterized in that: In parts by weight, it comprises 70-100 parts of vegetable protein, and / or 10-30 parts of yeast protein, and / or 2-8 parts of thickener, and / or 0.5-1.5 parts of seasoning, and / or 0.2-0.5 parts of flavor enhancer, and / or 0.01-0.03 parts of pigment, and / or 90-120 parts of water; Preferably, based on weight, it contains 80-95 parts of vegetable protein, and / or 10-20 parts of yeast protein, and / or 3-5 parts of thickener, and / or 0.5-1 part of seasoning, and / or 90-110 parts of water.

4. The vegetable protein meat containing yeast protein according to any one of claims 1 to 3, characterized in that: The plant protein comprises one or more of peanut protein, gluten powder, soy protein isolate and wheat protein; preferably, the plant protein comprises one or more of peanut protein, gluten powder and soy protein isolate.

5. The vegetable protein meat containing yeast protein according to any one of claims 1 to 4, characterized in that: By weight, 25-45 parts of peanut protein, and / or 15-35 parts of glutinous rice flour, and / or 15-35 parts of soy protein isolate; Preferably, 30-40 parts of peanut protein, and / or 20-30 parts of glutinous rice flour, and / or 20-30 parts of soy protein isolate; More preferably, 30-35 parts of peanut protein, and / or 25-30 parts of gluten powder, and / or 25-30 parts of soy protein isolate.

6. The vegetable protein meat containing yeast protein according to any one of claims 1 to 5, characterized in that: The thickener is one or a combination of corn starch and modified starch; preferably, the thickener is corn starch.

7. The vegetable protein meat containing yeast protein according to any one of claims 1 to 6, characterized in that: The seasoning is salt, and / or the flavor enhancer is yeast extract.

8. The vegetable protein meat containing yeast protein according to any one of claims 1 to 7, characterized in that: The pigment is red yeast rice.

9. A method for preparing vegetable protein meat containing yeast protein according to any one of claims 1 to 8, characterized in that: The steps include: The vegetable protein, yeast protein, thickener, seasoning, flavor enhancer and pigment are mixed to obtain powder, the powder is mixed with water to obtain a mixture, and then the mixture is extruded and puffed to obtain vegetable protein meat containing yeast protein.

10. The preparation method according to claim 9, characterized in that: During the extrusion and expansion process, the mixture is gradually heated to 180° C. through eight temperature intervals for expansion.

11. The preparation method according to claim 10, characterized in that: The temperature ranges include: zone 1 temperature of 20-40°C, zone 2 temperature of 50-70°C, zone 3 temperature of 70-80°C, zone 4 temperature of 90-100°C, zone 5 temperature of 110-130°C, zone 6 temperature of 130-140°C, zone 7 temperature of 140-160°C and zone 8 temperature of 160-180°C; Preferably, the temperature of zone one is 25-30°C, and / or the temperature of zone two is 55-60°C, and / or the temperature of zone three is 75-80°C, and / or the temperature of zone four is 90-95°C, and / or the temperature of zone five is 110-115°C, and / or the temperature of zone six is ​​135-140°C, and / or the temperature of zone seven is 150-155°C, and / or the temperature of zone eight is 165-170°C.

12. The preparation method according to any one of claims 9 to 11, characterized in that: The extrusion speed is 120-140 rpm, and / or the heating rate of the mixed material in the eight temperature intervals is 5-15°C / min, and / or the feed rate of the powder is 13-1.5 kg / h, and / or the water inlet rate is 1.4-1.6 kg / h; preferably, the speed is 130-140 rpm.

13. A pre-prepared vegetable protein meat dish, characterized in that: A vegetable protein meat containing yeast protein prepared by the preparation method according to any one of claims 1 to 8 or any one of claims 9 to 12.

14. The pre-prepared vegetable protein meat dish according to claim 13, characterized in that: Calculated by weight of the prepared vegetable protein meat dish, the dish comprises 7-9% fat, 5-11% auxiliary materials, 0.1-0.5% spices, 1-3% sweeteners, 0.3-0.5% water retaining agents, 0.1-0.5% freshness enhancers, 0.01-0.08% preservatives, and the rest is the vegetable protein meat.

15. The pre-prepared vegetable protein meat dish according to claim 14, characterized in that: The fat is red oil, and / or the auxiliary material is one or a combination of red pepper shreds and ginger shreds, and / or the spice is one or a combination of pepper powder and chili powder, and / or the sweetener is white sugar, and / or the water retaining agent is complex phosphate, and / or the flavor enhancer is one or a combination of monosodium glutamate and yeast extract, and / or the preservative is one or a combination of lactic acid streptococcus and sodium benzoate; Preferably, the auxiliary material is a combination of shredded red pepper and shredded ginger, more preferably, 5-10% shredded red pepper and 0.5-1% shredded ginger; Preferably, the spice is chili powder; Preferably, the flavor enhancer is yeast extract; Preferably, the preservative is a combination of lactic acid streptococcus and sodium benzoate, more preferably, lactic acid streptococcus 0.01-0.03% and sodium benzoate 0.02-0.05%.

16. A method for preparing a pre-prepared vegetable protein meat dish according to any one of claims 13 to 15, characterized in that: The method comprises the following steps: uniformly mixing plant protein meat, oil, auxiliary materials, spices, sweeteners, water retaining agents, freshness enhancers and preservatives to obtain a pre-prepared dish of plant protein meat.

17. The pre-prepared vegetable protein meat dish according to any one of claims 13 to 15 or the pre-prepared vegetable protein meat dish prepared by the preparation method according to claim 16, characterized in that: Based on the weight of the prepared vegetable protein meat dish, the protein content is 45-55%, and / or the moisture content is 40-50%, and / or the water activity is 0.9-0.95Aw; preferably, the protein content is 46-52%, and / or the moisture content is 42-45%, and / or the water activity is 0.92-0.94Aw.

18. The pre-prepared vegetable protein meat dish according to any one of claims 13 to 15 or the pre-prepared vegetable protein meat dish prepared by the preparation method according to claim 16, characterized in that: The hardness is 8-10N, and / or the elasticity is 0.6-0.8, and / or the adhesiveness is 0.3-0.6, and / or the chewiness is 3.1-6.0; preferably, the hardness is 9-10N, and / or the elasticity is 0.7-0.8, and / or the adhesiveness is 0.4-0.6, and / or the chewiness is 3.1-5.

0.

19. Use of the vegetable protein meat containing yeast protein prepared by the preparation method according to any one of claims 1 to 8 or any one of claims 9 to 12 in preparing pre-prepared vegetable protein meat dishes.

Images