Plant tuna surimi close to real taste and good in freeze-thaw stability and preparation method of plant tuna surimi

Abstract

The invention discloses plant tuna surimi close to real taste and good in freeze-thaw stability and a preparation method of the plant tuna surimi. Comprising the following raw materials in parts by weight: 20-30 parts of soybean drawing protein prepared by an enzyme-linked extrusion process, 0.1-0.3 part of DHA algae oil, 3-5 parts of refined coconut oil, 5-9 parts of tuna-flavor compound seasoning, 9-15 parts of soybean oil, 0.6-1.0 part of liquid tuna-flavor edible essence, 0.4-0.8 part of liquid seafood-flavor food essence, 1-3 parts of phospholipid, 0.1-0.5 part of a compound coloring agent and 32-58 parts of water. By adding the TG enzyme, the spherical structure of the protein is opened after the reaction, the exposure of hydrophilic groups is increased, the water solubility of the protein is increased to form a layered gel structure, and the orientation and texture strength of a fiber structure formed after the protein is extruded can be improved; therefore, the prepared plant tuna surimi is similar to animal tuna surimi in the aspects of appearance color, texture data, juice, tissue stability and the like, and the problems of water and oil are almost avoided after the plant tuna surimi is unfrozen.

Description

Technical Field

[0001] The present invention relates to the technical field of plant-based meat, and particularly to a plant-based tuna surimi with a texture close to that of real tuna and good freeze-thaw stability, and a preparation method thereof. Background Art

[0002] Tuna is a marine treasure and is deeply loved by consumers for its high protein, low fat, and delicious meat. According to the relevant data of the FAO in 2022, the annual global tuna fishery catch exceeds 6 million tons, and some of the varieties have been included in the IUCN Red List of Endangered Species. Overfishing will impose a great burden on the marine ecosystem and easily cause the imbalance of the marine ecosystem. At the same time, the relevant research data in Science Advances in 2020 show that the carbon emission intensity of the fishery is 10-20 times that of animal husbandry, which is not an efficient way to obtain protein for the entire ecological environment. Moreover, in recent years, pollution incidents in the marine environment have occurred frequently, such as the nuclear sewage discharge in Japan, methylmercury pollution (the mercury content in large tuna exceeds the WHO safety limit by 10-100 times), and microplastic pollution (a study in Nature in 2021 shows that the detection rate of microplastic pollution in fishery catches reaches 28.7%). At the same time, according to the statistics of the World Health Organization, about 3.2% of the global population has IgE-mediated hypersensitivity to fish protein.

[0003] In addition, according to the forecast data released by the World Trade Organization: the global plant-based seafood market size is expected to reach $9.7 billion in 2027. Therefore, developing plant-based tuna surimi is of practical significance whether it is to alleviate the contradiction between the increasing demand for tuna protein and the protection of the marine environment, or to meet the growing attention of the population to food safety and the huge market potential of the plant-based seafood market.

[0004] However, the plant-based tuna surimi currently on the market has two problems: First, there is a problem of rough / loose texture. The gel network formed by plant proteins (such as soybeans and peas) lacks the fiber structure of real tuna muscle, resulting in a soft chewing feeling and being unable to simulate the elasticity and hardness of fish meat. Second, there is a problem of poor freeze-thaw stability. In order to better maintain its flavor, plant-based tuna surimi is mostly stored in a frozen manner. However, the traditional cold storage freezing method is easy to form large ice crystals inside the product, destroying the original binding of protein hydrophilic groups and water, resulting in serious water and oil leakage after thawing, and the chewing feeling of the surimi is dry and firewood. Therefore, it is extremely important to develop a plant-based tuna surimi with a texture close to that of real tuna surimi and good freeze-thaw stability. Summary of the Invention

[0005] The object of the present invention is to provide a plant tuna surimi with a taste close to the real one and good freeze-thaw stability, aiming to improve the problems of rough / loose texture and poor freeze-thaw stability existing in plant-based tuna surimi, replacing animal protein with soy protein, approaching the taste of real tuna surimi, and having good freeze-thaw stability.

[0006] To achieve the above object, the present invention provides a plant tuna surimi with a taste close to the real one and good freeze-thaw stability, comprising the following raw materials in parts by weight:

[0007] 20 - 30 parts of soy protein isolate prepared by an enzyme-linked extrusion process, 0.1 - 0.3 parts of DHA algal oil, 3 - 5 parts of refined coconut oil, 5 - 9 parts of tuna flavor compound seasoning, 9 - 15 parts of soybean oil, 0.6 - 1.0 parts of liquid tuna flavor edible essence, 0.4 - 0.8 parts of liquid seafood flavor food essence, 1 - 3 parts of phospholipid, 0.1 - 0.5 parts of compound colorant, 32 - 58 parts of water;

[0008] Among them, the tuna flavor compound seasoning comprises the following raw materials in parts by weight: 22 - 30 parts of chicken protein powder, 4 - 8 parts of peptide fresh compound flavoring agent, 1 - 2 parts of garlic powder, 1 - 3 parts of onion powder, 1 - 2 parts of ginger powder, 3 - 4 parts of white pepper powder, 12 - 20 parts of edible salt, 22 - 30 parts of granulated sugar, 1 - 2 parts of chicken flavor essence, 4 - 8 parts of bitter taste masking food essence, 0.3 - 0.7 parts of white pepper flavor essence, 6 - 12 parts of fish flavor seasoning.

[0009] In a preferred embodiment, in the enzyme-linked extrusion process for obtaining soy protein isolate, it comprises the following raw materials in parts by weight:

[0010] 80 - 100 parts of soy protein isolate with a protein content of ≥50%, 5 - 15 parts of wheat flour with a starch content of ≥70%, 0.2 - 0.4 parts of xanthan gum, 0.1 - 0.3 parts of TG enzyme with an enzyme activity of 100U / g - 150U / g.

[0011] In a preferred embodiment, it comprises the following raw materials in parts by weight:

[0012] 25 parts of soy protein isolate prepared by an enzyme-linked extrusion process, 0.2 parts of DHA algal oil, 4 parts of refined coconut oil, 7 parts of tuna flavor compound seasoning, 12 parts of soybean oil, 0.8 parts of liquid tuna flavor edible essence, 0.6 parts of liquid seafood flavor food essence, 2 parts of phospholipid, 0.3 parts of compound colorant, 48.1 parts of water;

[0013] Among them, the tuna-flavored compound seasoning contains the following raw materials in parts by weight: 26 parts of chicken protein powder, 6 parts of peptide fresh compound flavoring, 1.5 parts of garlic powder, 2 parts of onion powder, 1.5 parts of ginger powder, 3.5 parts of white pepper powder, 16 parts of edible salt, 26 parts of granulated sugar, 1.5 parts of chicken flavor essence, 6 parts of bitterness-masking food flavor essence, 0.5 part of white pepper flavor essence, and 9 parts of fish flavor seasoning.

[0014] In a preferred embodiment, in the enzyme-linked extrusion process for obtaining soy protein fiber, it contains the following raw materials in parts by weight:

[0015] 90 parts of soy protein isolate with a protein content of ≥65%, 10 parts of wheat flour with a starch content of ≥90%, 0.3 part of xanthan gum, and 0.2 part of TG enzyme with an enzyme activity of 120 U / g.

[0016] The present invention also provides a preparation method of plant tuna surimi with a taste close to the real one and good freeze-thaw stability, including the following steps:

[0017] Step S10: Prepare soy protein fiber based on the enzyme-linked extrusion process, then pour the weighed soy protein fiber into the soaking barrel, and soak it in water with a weight 5 - 10 times that of the soy protein fiber in an environment of 10°C - 15°C until there is no hard core in the center of the textured vegetable protein;

[0018] Step S20: Take out the soaked soy protein fiber and put it into a dehydrator, and the dry-wet ratio of the protein after centrifugation is required to be (1:2) - (1:3);

[0019] Step S30: Use a fiber splitting machine to split the rehydrated soy protein fiber into slender filaments;

[0020] Step S40, pre-emulsification: Put 1 - 3 parts of phospholipids into 25 - 35 parts of water and pour them into a blender together, stir slowly for 25 s - 35 s, then add 9 - 15 parts of soybean oil, 0.4 - 0.8 part of liquid seafood flavor food essence, 0.1 - 0.3 part of DHA algal oil, and 0.6 - 1.0 part of liquid tuna flavor food essence. First, stir slowly for 45 s - 75 s, and then stir at medium speed for 1.5 min - 2.5 min. After emulsification is complete, take out the emulsion and set it aside;

[0021] Step S50: Put the split soy protein fiber into a blender and stir slowly for 15 s - 25 s until the soy protein fiber is completely dispersed;

[0022] Step S60: Add 5 - 9 parts of tuna-flavored compound seasoning and 0.1 - 0.5 part of compound colorant to the blender. First, stir slowly for 25 s - 35 s and then stir at medium speed for 50 s - 70 s until evenly stirred; then add 10 - 30 parts of water, first stir slowly for 25 s - 35 s and then stir at medium speed for 50 s - 70 s until evenly stirred;

[0023] Step S70: Add the pre-emulsified emulsion into the beater, stir slowly for 25 s - 35 s first and then stir at medium speed for 50 s - 70 s until evenly stirred.

[0024] Step S80: Add 3 - 5 parts of coconut oil that has been pre-chopped into powder into the beater, stir slowly for 25 s - 35 s first, and then stir at medium speed for 90 s - 150 s until evenly stirred to obtain surimi.

[0025] Step S90: Pack the surimi into bags, evacuate the air from the bags and then seal them using a heat sealer; then evenly flatten the heat-sealed surimi and place it in a steamer to steam at 85 - 95 °C for 70 min - 90 min, and ensure that the central temperature of the surimi measured within 1 minute after steaming is required to reach above 74 °C.

[0026] Step S100: Quick-freeze the surimi after steaming, with a freezing cycle of 20 min - 40 min until the central temperature of the surimi is less than -18 °C.

[0027] In a preferred embodiment, in the step S100, a double-screw quick-freezer is used to quick-freeze the surimi after steaming; wherein, the parameters of the double-screw quick-freezer are set as an outlet temperature of -32.0 °C and an inlet temperature of -32.9 °C.

[0028] In a preferred embodiment, in the step S10, the enzyme-linked extrusion process of soy protein isolate includes:

[0029] Step S11: Weigh 80 - 100 parts of soy protein isolate with a protein content of ≥50%, 5 - 15 parts of wheat flour with a starch content of ≥70%, 0.2 - 0.4 parts of xanthan gum, 0.1 - 0.3 parts of TG enzyme with an enzyme activity of 100 U / g - 150 U / g, and 15 - 35 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed to obtain a mixed powder.

[0030] Step S12: Put the mixed powder into a sealable plastic bag, seal it and then place it in a cold storage at 2 °C - 5 °C for 6 h - 15 h.

[0031] Step S13: Feed the mixed material powder after standing in the cold storage into the extruder at a preset constant speed, and add water online in the first zone to keep the final moisture content of the material at 50%-60%. The barrel temperature is kept at 20°C-30°C, 50°C-70°C, 80°C-100°C, 150°C-160°C, 150°C-160°C, and 105°C-115°C in sequence from the first zone to the sixth zone; the cooling zone at the end always keeps the die temperature at 65°C-75°C to obtain the extrudate; wherein, the extruder includes six barrel zones and a long cooling die provided at the end, the six barrel zones are defined as the first zone, ……, the sixth zone in sequence, and the long cooling die is defined as the cooling zone;

[0032] Step S14: Cut the extrudate into strips, dry it in an environment of 50°C-60°C for 30 min-60 min, and then cool it for 10 min-15 min to obtain soy protein isolate.

[0033] The plant tuna mince provided by the present invention, which has a taste close to the real one and good freeze-thaw stability, by adding TG enzyme, the spherical structure of the protein is opened after the reaction, the hydrophilic groups are increased in exposure, the water solubility of the protein is increased to form a layered gel structure, which is beneficial to improving the orientation and texture strength of the fiber structure formed after extrusion of the protein. The prepared plant tuna mince is quite similar to the animal tuna mince in terms of appearance color, texture data, juiciness and tissue stability, and there is almost no problem of water and oil separation after thawing of the plant tuna mince, and it is very close to the taste of the real animal tuna mince. Description of the Drawings

[0034] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required to be used in the embodiments. It should be understood that the following drawings only show some embodiments of the present invention, and therefore should not be regarded as a limitation of the scope. For those of ordinary skill in the art, other related drawings can also be obtained based on these drawings without creative efforts.

[0035] Figure 1 It is a flow chart of the preparation method of the plant tuna mince provided by the present invention, which has a taste close to the real one and good freeze-thaw stability;

[0036] Figure 2 It is a photo of the extruded protein sample prepared through Examples 1-5 and a photo of the fiber structure of the corresponding torn surface;

[0037] Figure 3 It is a photo of the extruded protein sample prepared through Examples 1, 6-8 and a photo of the fiber structure of the corresponding torn surface;

[0038] Figure 4Photo of plant tuna mince obtained through Example 11;

[0039] Figure 5 Photo of plant tuna mince obtained through Example 12;

[0040] Figure 6 Photo of plant tuna mince obtained through Example 13;

[0041] Figure 7 Photo of animal tuna mince purchased from the market. Detailed implementation manners

[0042] In order to make the objectives, technical solutions and beneficial technical effects of the present invention clearer and more understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific implementation manners. It should be understood that the specific implementation manners described in this specification are only for explaining the present invention and not for limiting the present invention.

[0043] It should also be understood that the terms used in this specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. As used in this specification of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an" and "the" are intended to include the plural forms.

[0044] It should be further understood that the term " / and" used in this specification of the present invention and the appended claims refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0045] In an embodiment of the present invention, a plant tuna mince with a taste close to the real one and good freeze-thaw stability is provided, which is used to replace traditional animal meat with soy protein. Correspondingly, there is no risk of high environmental burden and veterinary drug residues existing in traditional livestock and poultry farming. At the same time, the taste of this plant tuna mince is close to that of animal tuna mince, the chewing feeling will not be dry or firewood, and there will be no large amount of water released after thawing, so that the plant tuna mince can replace the animal tuna mince, and has a very high market prospect.

[0046] Specifically, the plant tuna mince with a taste close to the real one and good freeze-thaw stability comprises the following raw materials in parts by weight: 20-30 parts of soy protein isolate prepared by an enzyme-linked extrusion process, 0.1-0.3 part of DHA (Docosahexaenoic Acid) algal oil, 3-5 parts of refined coconut oil, 5-9 parts of tuna flavor compound seasoning, 9-15 parts of soybean oil, 0.6-1.0 part of liquid tuna flavor edible essence, 0.4-0.8 part of liquid seafood flavor food essence, 1-3 parts of phospholipid, 0.1-0.5 part of compound colorant, and 32-58 parts of water.

[0047] Among them, the tuna-flavored compound seasoning contains the following raw materials by weight: 22-30 parts of chicken protein powder, 4-8 parts of peptide fresh compound umami flavoring, 1-2 parts of garlic powder, 1-3 parts of onion powder, 1-2 parts of ginger powder, 3-4 parts of white pepper powder, 12-20 parts of edible salt, 22-30 parts of granulated sugar, 1-2 parts of chicken flavor essence, 4-8 parts of bitter-masking food flavor essence, 0.3-0.7 parts of white pepper flavor essence, and 6-12 parts of fish flavor seasoning.

[0048] Preferably, the plant tuna surimi with a taste close to the real one and good freeze-thaw stability contains the following raw materials by weight: 25 parts of soy protein isolate prepared by the enzyme-linked extrusion process, 0.2 parts of DHA algal oil, 4 parts of refined coconut oil, 7 parts of tuna-flavored compound seasoning, 12 parts of soybean oil, 0.8 parts of liquid tuna flavor edible essence, 0.6 parts of liquid seafood flavor food essence, 2 parts of phospholipid, 0.3 parts of compound colorant, and 48.1 parts of water. Among them, the tuna-flavored compound seasoning contains the following raw materials by weight: 26 parts of chicken protein powder, 6 parts of peptide fresh compound umami flavoring, 1.5 parts of garlic powder, 2 parts of onion powder, 1.5 parts of ginger powder, 3.5 parts of white pepper powder, 16 parts of edible salt, 26 parts of granulated sugar, 1.5 parts of chicken flavor essence, 6 parts of bitter-masking food flavor essence, 0.5 parts of white pepper flavor essence, and 9 parts of fish flavor seasoning.

[0049] It should be noted that the "liquid tuna flavor edible essence", "liquid seafood flavor food essence", "peptide fresh compound umami flavoring", "chicken flavor essence", "white pepper flavor essence", "fish flavor seasoning", "bitter-masking food flavor essence", and "compound colorant" here are all flavoring sauces or seasoning packets that can produce corresponding flavors and are common in the market based on mainstream cognition. Their sources can be purchased from the brand with the highest market share in the market, so the substances contained therein will not be elaborated here. In addition, the above parts by weight refer to the dosing weight ratios of the raw materials in the preparation method.

[0050] Furthermore, in the enzyme-linked extrusion process for obtaining soy protein isolate, the added materials contain the following raw materials by weight: 80-100 parts of soy protein isolate with a protein content of ≥50%, 5-15 parts of wheat flour with a starch content of ≥70%, 0.2-0.4 parts of xanthan gum, and 0.1-0.3 parts of TG enzyme (Transglutaminase or Glutamine transaminase, glutamine transaminase, also known as transglutaminase) with an enzyme activity of 100U / g - 150U / g. Among them, the above parts by weight refer to the dosing weight ratios of the raw materials in the preparation method.

[0051] Preferably, the added materials contain the following raw materials in parts by weight: 90 parts of soy protein isolate with a protein content of ≥65%, 10 parts of wheat flour with a starch content of ≥90%, 0.3 part of xanthan gum, and 0.2 part of TG enzyme with an enzyme activity of 120 U / g.

[0052] The present invention also provides a method for preparing a plant tuna surimi with a taste close to the real one and good freeze-thaw stability, which is used to prepare a plant tuna surimi with a taste close to the real one and good freeze-thaw stability according to the above raw material ratios.

[0053] As Figure 1 shown, the method for preparing a plant tuna surimi with a taste close to the real one and good freeze-thaw stability includes the following steps S10 - S100.

[0054] Step S10: Prepare soy protein fiber based on the enzyme-linked extrusion process, and then pour the weighed soy protein fiber into the soaking barrel, soak it in water with a weight 5 - 10 times that of the soy protein fiber for about 3 h at 10°C - 15°C. During the soaking process, turn it over every 30 minutes until there is no hard core in the center of the textured protein.

[0055] Step S20: Take out the soaked soy protein fiber and put it into a dehydrator, and the dry-wet ratio of the protein after centrifugation is required to be (1:2) - (1:3), and the dry-wet ratio of the protein is preferably 1:2.6.

[0056] Step S30: Use a fiber splitting machine to split the rehydrated protein fiber into slender filaments at a splitting speed of 49 and a feeding speed of 25.

[0057] Step S40, pre-emulsification: Put 1 - 3 parts of phospholipids into 25 - 35 parts of water and pour them into a blender together, stir slowly (12 HZ) for 25 s - 35 s, then add 9 - 15 parts of soybean oil, 0.4 - 0.8 part of liquid seafood flavor food essence, 0.1 - 0.3 part of DHA algal oil, and 0.6 - 1.0 part of liquid tuna flavor food essence. First, stir slowly for 45 s - 75 s, and then stir at medium speed (25 HZ) for 1.5 min - 2.5 min. After complete emulsification, take out the emulsion and set it aside.

[0058] Step S50: Put the split soy protein fiber into a blender and stir slowly (15 HZ) for 15 s - 25 s until the soy protein fiber is completely dispersed.

[0059] Step S60: Add 5 - 9 parts of tuna - flavored compound seasoning and 0.1 - 0.5 part of compound colorant into the beater. First, stir at a low speed (12HZ) for 25s - 35s, then stir at a medium speed (25HZ) for 50s - 70s until evenly mixed; then add 10 - 30 parts of water, first stir at a low speed (12HZ) for 25s - 35s, and then stir at a medium speed (25HZ) for 50s - 70s until evenly mixed.

[0060] In this step, it is preferred to add ice water, with ice: water = 1:3.

[0061] Step S70: Add the pre - emulsified emulsion into the beater, first stir at a low speed (12HZ) for 25s - 35s, then stir at a medium speed (25HZ) for 50s - 70s until evenly mixed.

[0062] Step S80: Add 3 - 5 parts of coconut oil that has been pre - chopped into powder into the beater, first stir at a low speed (12HZ) for 25s - 35s, then stir at a medium speed (25HZ) for 90s - 150s until evenly mixed to obtain fish mince.

[0063] Step S90: Pack the fish mince: Use a special high - temperature bag for packing, with a net content of 2kg per bag; evacuate the air from the bag and then use a heat - sealer for sealing; then evenly flatten the heat - sealed fish mince, put it into a steamer and steam at 85 - 95°C for 70min - 90min, and the central temperature of the fish mince measured within 1 minute after steaming must reach above 74°C.

[0064] Step S100: Quick - freeze the steamed fish mince, with a freezing cycle of 20min - 40min until the central temperature of the fish mince is less than - 18°C.

[0065] In this step S100, use a quick - freezer and a double - helix quick - freezer to quick - freeze the steamed fish mince. It is preferred to use a double - helix quick - freezer (DSL - 1000), and the parameter settings of this double - helix quick - freezer are an outlet temperature of - 32.0°C, an inlet temperature of - 32.9°C, and a freezing cycle of 24min.

[0066] Furthermore, in step S10, the enzyme - linked extrusion process of soy protein fiber includes steps S11 - S14.

[0067] Step S11: Weigh 80 - 100 parts of soy protein isolate with a protein content of ≥50%, 5 - 15 parts of wheat flour with a starch content of ≥70%, 0.2 - 0.4 part of xanthan gum, 0.1 - 0.3 part of TG enzyme with an enzyme activity of 100U / g - 150U / g, and 15 - 35 parts of water. Use a blender to mix at a stirring speed of 1200r / min - 2000r / min for 0.5h - 1h until the moisture is evenly mixed to obtain a mixed powder.

[0068] Step S12: Put the mixed material powder into a sealable plastic bag. After sealing, place it in a cold storage at 2°C - 5°C for 6h - 15h. The temperature of the cold storage is preferably 4°C.

[0069] Step S13: Feed the mixed material powder after standing in the cold storage into an extruder (co - rotating intermeshing twin - screw extruder) at a preset constant speed (e.g., 20 kg / h (dry basis)). Add water online (at a speed of 21 kg / h) in the first zone of the barrel to keep the final moisture content of the material at 50% - 60% (W / W). The screw speed is 210 rpm. The barrel temperature is maintained at 20°C - 30°C, 50°C - 70°C, 80°C - 100°C, 150°C - 160°C, 150°C - 160°C, 105°C - 115°C in sequence from the first zone to the sixth zone. Preferably, the temperatures of the six zones are maintained at 25°C, 60°C, 90°C, 155°C, 155°C, 110°C respectively. The cooling zone at the end always maintains the die temperature at 65°C - 75°C (preferably 70°C) to obtain the extrudate. Among them, the extruder includes six barrel zones and a long cooling die (including a connecting part and a cooling part) provided at the end. The six barrel zones are defined as the first zone, ……, the sixth zone in sequence. The long cooling die is defined as the cooling zone, with dimensions of 70×10×1800 mm (width × height × length), and is connected to the end of the extruder.

[0070] It should be noted that the TG enzyme - linked reaction occurs in the first zone, the second zone, and the third zone, and is inactivated due to high temperature after the fourth zone.

[0071] Step S14: Cut the extrudate into strips. It can be dried in a fluidized bed at 50°C - 60°C for 30min - 60min, and after cooling for 10min - 15min, soy protein fiber is obtained.

[0072] In order to fully illustrate the necessity, irreplaceability of the addition of the above - mentioned raw materials and why the weight parts or the parameters are adopted, the test results of multiple control examples will be compared below. First, a comparison of the preparation of various extruded proteins by the enzyme - linked extrusion process will be carried out, and then a comparison of the preparation method of plant surimi will be carried out.

[0073] Example 1:

[0074] Formula: 90 parts of soy protein isolate (protein content ≥ 85%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum;

[0075] Process: Weigh 90 parts of soy protein isolate (protein content ≥ 85%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum, and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed. Put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 12 h. Feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis), add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, and 110°C in sequence. Use tap water to cool in the cooling zone and always keep the die temperature at 70°C. Manually cut the extrudate into long strips. Dry it in a fluidized bed at 50°C - 60°C for 30 min - 60 min, and bag it after cooling for 10 min - 15 min.

[0076] Example 2:

[0077] Formula: 90 parts of soy protein concentrate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum;

[0078] Process: Weigh 90 parts of soy protein concentrate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum, and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed. Put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 12 h. Feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis), add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, and 110°C in sequence. Use tap water to cool in the cooling zone and always keep the die temperature at 70°C. Manually cut the extrudate into long strips. Dry it in a fluidized bed at 50°C - 60°C for 30 min - 60 min, and bag it after cooling for 10 min - 15 min.

[0079] Example 3:

[0080] Formula: 90 parts of peanut protein (protein content ≥ 50%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum;

[0081] Process: Weigh 90 parts of peanut protein (protein content ≥ 50%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum, and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed. Put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 12 h. Feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis). Add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, and 110°C respectively. Use tap water to cool in the cooling zone and always keep the die temperature at 70°C. Manually cut the extrudate into long strips. Dry it in a fluidized bed at 50°C - 60°C for 30 min - 60 min, and bag it after cooling for 10 min - 15 min.

[0082] Example 4:

[0083] Formula: 90 parts of pea protein isolate (protein content ≥ 80%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum;

[0084] Process: Weigh 90 parts of pea protein isolate (protein content ≥ 80%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum, and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed. Put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 12 h. Feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis). Add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, and 110°C respectively. Use tap water to cool in the cooling zone and always keep the die temperature at 70°C. Manually cut the extrudate into long strips. Dry it in a fluidized bed at 50°C - 60°C for 30 min - 60 min, and bag it after cooling for 10 min - 15 min.

[0085] Example 5:

[0086] Formula: 90 parts of vital wheat gluten (protein content ≥ 80%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum;

[0087] Process: Weigh 90 parts of vital wheat gluten (protein content ≥ 80%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum, and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed; put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a cold storage at 4°C for 12 h; feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis), add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, and 110°C respectively; use tap water for cooling in the cooling zone to keep the die temperature at 70°C all the time, and manually cut the extrudate into long strips; dry it in a fluidized bed at 50°C - 60°C for 30 min - 60 min, and bag it after cooling for 10 min - 15 min.

[0088] Rehydrate the extruded proteins prepared in Examples 1 - 5 above respectively (the process is: pour the weighed extruded protein into a soaking barrel, soak it in 5 - 10 times of water in an environment of 10°C - 15°C for about 3 h. During the soaking process, turn it over every 30 minutes until there is no hard core in the center of the textured vegetable protein, and then take out the soaked extruded protein and put it into a dehydrator, requiring the dry-wet ratio of the centrifuged protein to be 1:2.6), and then conduct evaluations in three dimensions: sensory evaluation, color, and texture respectively, and select the better example based on the comprehensive results.

[0089] (1) Sensory evaluation:

[0090] After rehydrating the extruded proteins prepared in Examples 1 - 5, cut them into long strip samples and place them on plates, and randomly number them. Select 50 evaluators to form an evaluation group to evaluate each sample. The sensory detection scoring criteria are shown in Table 1 below.

[0091] Table 1: Sensory detection scoring criteria for extruded protein

[0092]

[0093]

[0094] Before the evaluation, conduct evaluation training for the evaluators to enable them to evaluate objectively without mixing personal emotions; during the evaluation process, avoid discussion; before the test, avoid contact with strong-smelling items, such as smoking, chewing gum, eating food, etc. and using scented cosmetics and detergents; also require the evaluators to wipe off lipsticks, avoid heavy makeup, and do not wash hands with scented soap. Then provide each extruded protein sample to the evaluators in an unknown order for objective evaluation and fill in the sensory evaluation. The results are shown in Table 2 below.

[0095] Table 2: Sensory Evaluation Results of Extruded Protein

[0096]

[0097]

[0098] (2) Appearance Color:

[0099] Among them, Figure 2 are the photos of the extruded protein samples prepared in Examples 1-5 and the photos of the fiber structure of the corresponding torn surfaces.

[0100] The color values of each extruded protein were measured using a CS-600 color difference meter (CHN Spec, China). The sample was placed on the surface of a white standard plate, and the lightness (L), redness (a), and yellowness (b) were measured, with at least 5 repetitions. The standard L*, a*, and b* values of the calibration plate were 89.73, -0.78, and 1.88, respectively. The total color difference (ΔE) of the extruded protein was calculated by the following formula:

[0101]

[0102] The color difference meter test results of the samples in each example are shown in Table 3 below.

[0103] Table 3: Color Difference Meter Test Results of Extruded Protein

[0104] Sample L a b △E Example 1 56.24±3.53 0.58±0.49 14.23±1.92 37.69±2.85 Example 2 63.85±0.85 1.87±0.49 17.53±0.87 30.37±0.91 Example 3 65.95±1.35 2.02±0.19 16.17±0.81 27.89±1.44 Example 4 55.62±0.73 10.02±0.40 22.35±0.76 41.23±0.53 Example 5 60.12±3.10 4.02±0.28 21.42±1.85 35.94±2.24

[0105] (3) Texture Data:

[0106] The extruded protein was detected using a TA.XT2 texture analyzer (Stable Micro Systems, UK). The fiber degree (the ratio of the transverse shear force to the longitudinal shear force) was cut to 75% of the original thickness of the sample using an A / CKB probe (blade), and along the vertical direction (transverse shear force, FV) and the parallel direction (longitudinal shear force, FL) at a speed of 1 mm·s -1 corresponding to the extrusion direction. An A / TG probe (probe and fixture) was selected to stretch the sample at a speed of 0.5 mm·s -1 until the protein broke, and the tensile resistance was recorded. Square blocks (2.5×2.5 mm) were cut from the sample and compressed using a P / 36R probe (cylinder, 036 mm) at a speed of 1 mm·s -1 for 5 s, and the thickness was compressed to 50% of the original thickness, and the hardness and elasticity were recorded. The texture data test results of each extruded protein sample are shown in Table 4 below.

[0107] Table 4: Texture Data of Extruded Protein

[0108]

[0109] Based on the comprehensive evaluation results of the above three dimensions of sensory evaluation, color, and texture, it can be considered that Example 1 is the best. (Although in terms of the dimension of appearance color, Example 1 is inferior to Examples 2, 3, and 5, but in terms of taste, flavor, and texture data, it is significantly better than Examples 2, 3, and 5. Considering from the dimension of the product as a whole, the main taste of the plant tuna paste is provided by the extruded protein. Therefore, the judgment here is more inclined to obtain the extruded protein with better tissue texture).

[0110] Example 6:

[0111] Formula: 90 parts of soy protein isolate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum, and 0.1 part of TG enzyme (enzyme activity 120U / g);

[0112] Process: Weigh 90 parts of soy protein isolate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum, 0.1 part of TG enzyme (enzyme activity 120U / g), and 25 parts of water. Use a blender to mix at a stirring speed of 1200r / min - 2000r / min for 0.5h - 1h until the moisture is evenly mixed; put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 6h; feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20kg / h (dry basis), add water online in the first zone at a speed of 21kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed is 210rpm, and the barrel temperature is maintained at 25°C, 60°C, 90°C, 155°C, 155°C, and 110°C in sequence from the first zone to the sixth zone; use tap water to cool in the cooling zone to keep the die temperature at 70°C all the time. (Among them, the TG enzyme-linked reaction occurs in the first zone, the second zone, and the third zone, and becomes inactivated due to high temperature after the fourth zone), cut the extrudate manually into long strips; dry it in a fluidized bed at 50°C - 60°C for 30min - 60min, and bag it after cooling for 10min - 15min.

[0113] Example 7:

[0114] Formula: 90 parts of soy protein isolate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 parts of xanthan gum, 0.2 parts of TG enzyme (enzyme activity 120U / g);

[0115] Process: Weigh 90 parts of soy protein isolate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum, 0.1 part of TG enzyme (enzyme activity 120 U / g), and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed. Put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 6 h. Feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis), add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, 110°C in sequence. Use tap water to cool in the cooling zone and always keep the die temperature at 70°C. (Among them, the TG enzyme-linked reaction occurs in the first zone, the second zone, and the third zone, and is inactivated due to high temperature after the fourth zone.) Manually cut the extrudate into long strips. Dry it in a fluidized bed at 50°C - 60°C for 30 - 60 minutes, and bag it after cooling for 10 min - 15 min.

[0116] Example 8:

[0117] Formula: 90 parts of soy protein isolate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum, 0.2 part of TG enzyme (enzyme activity 120 U / g);

[0118] Process: Weigh 90 parts of soy protein isolate (protein content ≥ 65%), 10 parts of wheat flour (starch content ≥ 90%), 0.3 part of xanthan gum, 0.1 part of TG enzyme (enzyme activity 120 U / g), and 25 parts of water. Use a blender to mix at a stirring speed of 1200 r / min - 2000 r / min for 0.5 h - 1 h until the moisture is evenly mixed. Put the evenly mixed powder into a sealable plastic bag, seal it, and place it in a 4°C cold storage for 12 h. Feed the mixed powder into a co-rotating twin-screw extruder at a constant speed of 20 kg / h (dry basis), add water online in the first zone at a speed of 21 kg / h, keep the final moisture content of the material at 55% (W / W), the screw speed at 210 rpm, and the barrel temperature from the first zone to the sixth zone at 25°C, 60°C, 90°C, 155°C, 155°C, 110°C in sequence. Use tap water to cool in the cooling zone and always keep the die temperature at 70°C. (Among them, the TG enzyme-linked reaction occurs in the first zone, the second zone, and the third zone, and is inactivated due to high temperature after the fourth zone.) Manually cut the extrudate into long strips. Dry it in a fluidized bed at 50°C - 60°C for 30 min - 60 min, and bag it after cooling for 10 min - 15 min.

[0119] (4) Sensory evaluation:

[0120] After rehydrating the extruded proteins prepared in Example 1 and Examples 6, 7, and 8, cut them into long strips and place them on a plate, randomly numbering them. Select 50 evaluators to form an evaluation group to evaluate the samples. The sensory detection scoring criteria can refer to Table 1 above.

[0121] Before the evaluation, conduct evaluation training for the evaluators to enable them to evaluate objectively without mixing personal emotions; during the evaluation process, avoid discussions; before the test, avoid contact with strong-smelling items, such as smoking, chewing gum, eating food, etc. and using scented cosmetics and detergents; also require the evaluators to wipe off lipstick, avoid heavy makeup, and not wash hands with scented soap. Then provide the plant fish balls to the evaluators in a random order for objective evaluation and fill in the sensory evaluation. The results are shown in Table 5 below.

[0122] Table 5: Sensory evaluation results of extruded proteins

[0123] Sample Appearance color and luster Flavor Taste Fiber state Example 1 8.5 8.9 8.6 8.6 Example 6 8.7 9.0 8.9 8.8 Example 7 8.9 9.0 9.1 9.1 Example 8 9.2 9.2 9.3 9.3

[0124] (5) Appearance color:

[0125] Among them, Figure 3 are the photos of the extruded protein samples prepared in Example 1 and Examples 6 - 8 and the photos of the fiber structure of the corresponding torn surfaces.

[0126] Use a CS-600 color difference meter (CHN Spec, China) to measure the color values of each extruded protein. Place the sample on the surface of a white standard plate and measure the lightness (L), redness (a), and yellowness (b), repeating at least 5 times. The standard L*, a*, and b* values of the calibration plate are 89.73, -0.78, and 1.88 respectively. The total color difference (ΔE) of the extruded protein is calculated by the following formula:

[0127]

[0128] The color difference meter detection results of the samples in each example are shown in Table 6 below.

[0129] Table 6: Color difference meter detection results

[0130]

[0131]

[0132] (6) Texture data:

[0133] The extruded protein was detected using a TA.XT2 texture analyzer (Stable Micro Systems, UK). The fiber degree (the ratio of the transverse shear force to the longitudinal shear force) was measured by cutting the sample to 75% of its original thickness using an A / CKB probe (blade), and the speeds corresponding to the extrusion direction were 1 mm·s -1 in the vertical direction (transverse shear force, FV) and 1 mm·s in the parallel direction (longitudinal shear force, FL). An A / TG probe (probe and clamp) was selected to stretch the sample at a speed of 0.5 mm·s -1 until the protein broke, and the tensile resistance was recorded. Square blocks (2.5×2.5 mm) were cut from the sample and compressed using a P / 36R probe (cylinder, 036 mm) at a speed of 1 mm·s -1 for 5 s until the compression thickness reached 50% of the original thickness, and the hardness and elasticity were recorded. The texture data test results of each extruded protein sample are shown in Table 7 below.

[0134] Table 7: Texture data of extruded protein

[0135]

[0136]

[0137] Based on the above experimental results, whether from the sensory (appearance, taste, texture) color test and texture measurement results, Example 8 is the best. After adding the TG enzyme reaction, the spherical structure of the protein is opened, the exposure of hydrophilic groups increases, the water solubility of the protein increases to form a layered gel structure, which is beneficial to improving the orientation and texture strength (elasticity & hardness) of the fiber structure formed after extrusion. Therefore, Example 8 is the most suitable for the production of extruded protein by the best process for the enzyme-linked extrusion protein for producing plant tuna surimi.

[0138] Example 9:

[0139] Formula: 25 parts of soy protein isolate, 0.2 part of DHA algal oil, 4 parts of refined coconut oil, 7 parts of tuna flavor compound seasoning, 12 parts of soybean oil, 0.8 part of tuna flavor edible essence (liquid), 0.6 part of seafood flavor food essence (liquid), 0.3 part of compound colorant, 50.1 parts of water; among them, the tuna flavor compound seasoning contains: 26 parts of chicken protein powder, 6 parts of peptide fresh compound flavor enhancer, 1.5 parts of garlic powder, 2 parts of onion powder, 1.5 parts of ginger powder, 3.5 parts of white pepper powder, 16 parts of fine edible salt, 26 parts of fine granulated sugar, 1.5 parts of chicken flavor essence, 6 parts of bitter masking food essence, 0.5 part of white pepper flavor essence, 9 parts of fish flavor seasoning;

[0140] Processing technology: Pour the weighed soy protein fiber into the soaking barrel, and soak it with 5-10 times of water (10-15°C) for about 3 hours (during the soaking process, turn it over every 30 minutes until there is no hard core in the center of the textured vegetable protein); take out the soaked vegetable protein and put it into the dehydrator, and the dry-wet ratio of the protein after centrifugation is required to be 1:2.6; use a wire-breaking machine to break the rehydrated soy protein fiber into slender filaments at a wire-breaking speed of 49 and a feeding speed of 25; put the broken soy protein fiber into a pulper and stir it slowly (15HZ) for 20s until the soy protein fiber is completely dispersed; add tuna flavor compound seasoning and compound colorant, stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 1 minute until evenly mixed; add 50.4 parts of ice water (ice 1: water 3), stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 1 minute until evenly mixed; add soybean oil, DHA algal oil, tuna flavor edible essence (liquid), seafood flavor food essence (liquid), stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 1 minute until evenly mixed; add the pre-chopped coconut oil into powder form, stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 2 minutes until evenly mixed; use a special high-temperature bag for bagging, with a net content of 2kg per bag, seal the bag, evacuate the air from the bag filled with surimi, and then use a heat sealer for sealing; flatten the heat-sealed surimi evenly, and then put it into a steamer and steam it at 90°C for 80 minutes (the central temperature of the surimi after steaming (the temperature measured within 1 minute after steaming) must reach above 74 degrees); put it into a cold storage for freezing until the central temperature of the surimi < -18°C.

[0141] Example 10:

[0142] Formula: 25 parts of soy protein fiber, 0.2 parts of DHA algal oil, 4 parts of refined coconut oil, 7 parts of tuna flavor compound seasoning, 12 parts of soybean oil, 0.8 parts of tuna flavor edible essence (liquid), 0.6 parts of seafood flavor food essence (liquid), 2 parts of phospholipid, 0.3 parts of compound colorant, 48.1 parts of water; among them, the tuna flavor compound seasoning contains: 26 parts of chicken protein powder, 6 parts of peptide fresh compound flavoring agent, 1.5 parts of garlic powder, 2 parts of onion powder, 1.5 parts of ginger powder, 3.5 parts of white pepper powder, 16 parts of fine edible salt, 26 parts of fine granulated sugar, 1.5 parts of chicken flavor essence, 6 parts of bitter taste masking food essence, 0.5 parts of white pepper flavor essence, 9 parts of fish flavor seasoning;

[0143] Processing technology: Pour the weighed soy protein fiber into the soaking barrel, and soak it with 5-10 times of water (10-15 °C) for about 3 hours (during the soaking process, turn it over every 30 minutes until there is no hard core in the center of the textured vegetable protein); Take out the soaked vegetable protein and put it into the dehydrator, and the dry-wet ratio of the protein after centrifugation is required to be 1:2.6; Use the fiber splitting machine to split the rehydrated soy protein fiber into slender filaments at a fiber splitting speed of 49 and a feeding speed of 25; Put the split soy protein fiber into the blender and stir slowly (15HZ) for 20s; After the soy protein fiber is completely dispersed, add the tuna flavor compound seasoning and the compound colorant, stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 1 minute until evenly mixed; Add 18.4 parts of ice water (ice 1: water 3), stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 1 minute until evenly mixed; Add soybean oil, DHA algal oil, tuna flavor edible essence (liquid), seafood flavor food essence (liquid), phospholipid, 30 parts of water, stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 1 minute until evenly mixed; Add the pre-chopped coconut oil into powder form, stir slowly (12HZ) for 30 seconds, and stir at medium speed (25HZ) for 2 minutes until evenly mixed; Use a special high-temperature bag for bagging, with a net content of 2 kg per bag; Seal the bag, evacuate the air from the bag filled with surimi, and then use a heat sealer for sealing; Flatten the heat-sealed surimi evenly, and then put it into a steamer and steam at 90 °C for 80 minutes (the central temperature of the surimi after steaming (the temperature measured within 1 minute after steaming) must reach above 74 degrees); Put it into the cold storage for freezing until the central temperature of the surimi < -18 °C.

[0144] Example 11:

[0145] Formula: 25 parts of soy protein fiber, 0.2 parts of DHA algal oil, 4 parts of refined coconut oil, 7 parts of tuna flavor compound seasoning, 12 parts of soybean oil, 0.8 parts of tuna flavor edible essence (liquid), 0.6 parts of seafood flavor food essence (liquid), 2 parts of phospholipid, 0.3 parts of compound colorant, 48.1 parts of water; Among them, the tuna flavor compound seasoning contains: 26 parts of chicken protein powder, 6 parts of peptide fresh compound umami flavor, 1.5 parts of garlic powder, 2 parts of onion powder, 1.5 parts of ginger powder, 3.5 parts of white pepper powder, 16 parts of fine edible salt, 26 parts of fine granulated sugar, 1.5 parts of chicken flavor essence, 6 parts of bitterness masking food essence, 0.5 parts of white pepper flavor essence, 9 parts of fish flavor seasoning;

[0146] Processing technology: Pour the weighed soy protein fiber into the soaking barrel, soak it with 5 - 10 times of water (10 - 15°C) for about 3 hours (during the soaking process, turn it over every 30 minutes until there is no hard core in the center of the textured vegetable protein); fish out the soaked vegetable protein and put it into the dehydrator, and the dry - wet ratio of the protein after centrifugation is required to be 1:2.6; use a fiber - splitting machine to split the rehydrated soy protein fiber into slender filaments at a fiber - splitting speed of 49 and a feeding speed of 25.

[0147] Pre - emulsification: Put 2 parts of phospholipids into 30 parts of water and pour them into a blender, stir at a slow speed (12HZ) for 30s, then add 12 parts of soybean oil, 0.6 part of seafood - flavored food essence (liquid), 0.2 part of DHA algal oil, 0.8 part of tuna - flavored food essence (liquid), and stir at a slow speed (12HZ) for 60s, then stir at a medium speed (25HZ) for 2min until emulsification is complete and set aside.

[0148] Put the split soy protein fiber into a blender and stir at a slow speed (15HZ) for 20s until the soy protein fiber is completely dispersed; add tuna - flavored compound seasoning and compound coloring agent, stir at a slow speed (12HZ) for 30 seconds, and stir at a medium speed (25HZ) for 1 minute until evenly mixed; add 18.4 parts of ice water (ice 1: water 3), stir at a slow speed (12HZ) for 30 seconds, and stir at a medium speed (25HZ) for 1 minute until evenly mixed; add the pre - emulsified emulsion, stir at a slow speed (12HZ) for 30 seconds, and stir at a medium speed (25HZ) for 1 minute until evenly mixed; add the coconut oil that has been pre - chopped into powder, stir at a slow speed (12HZ) for 30 seconds, and stir at a medium speed (25HZ) for 2 minutes until evenly mixed; use a special high - temperature bag for bagging, with a net content of 2kg per bag, seal the bag, evacuate the air from the bag filled with surimi, and then use a heat - sealer for sealing; flatten the heat - sealed surimi evenly, and then put it into a steamer and steam at 90°C for 80 minutes (the central temperature of the surimi after steaming (the temperature measured within 1 minute after steaming is completed) must reach above 74 degrees); put it into a cold storage for freezing until the central temperature of the surimi < - 18°C.

[0149] After refrigerating the tuna surimi prepared in Examples 9 - 11 above for 12h, take an appropriate amount of surimi and place it on a plate, and randomly number it. Select 50 evaluators to form an evaluation group to evaluate the samples.

[0150] (1) Sensory testing:

[0151] The sensory testing scoring criteria are shown in Table 8 below.

[0152] Table 8: Sensory testing scoring criteria for tuna surimi

[0153]

[0154]

[0155] Before evaluation, the assessors are given evaluation training to enable them to evaluate objectively without being influenced by personal emotions. During the evaluation process, discussions should be avoided. Before the test, contact with strong-smelling substances such as smoking, chewing gum, eating food, using scented cosmetics and detergents should be avoided. The assessors should also be required to wipe off their lipsticks, avoid heavy makeup, and not wash their hands with scented soap. Then, the plant tuna mince and animal tuna mince are provided to the assessors in a random order for objective evaluation, and the sensory evaluation is filled out. The results are shown in Table 9 below.

[0156] Table 9: Sensory evaluation results of tuna mince

[0157]

[0158]

[0159] (2) Texture data:

[0160] The TA.XT2 texture analyzer (Stable Micro Systems, UK) is used to detect the tuna mince. The tuna mince is placed in a round beaker (diameter 6 mm, height 2.5 mm), and compressed with a P / 36R probe (cylinder, 0.36 mm) at a speed of 1 mm·s -1 for 5 s, and the compression thickness is reduced to 50% of the original thickness, and the hardness and elasticity are recorded. The measured texture data are shown in Table 10 below.

[0161] Table 10: Texture data of tuna mince

[0162] Sample Hardness Elasticity Chewiness Cohesiveness Resilience Example 9 15.81±0.43 0.82±0.06 10.12±0.51 0.50±0.05 0.10±0.03 Example 10 15.86±0.45 0.84±0.04 10.16±0.53 0.51±0.04 0.10±0.02 Example 11 15.92±0.40 0.85±0.05 10.20±0.58 0.54±0.05 0.13±0.01 Animal surimi 15.95±0.41 0.82±0.03 10.21±0.51 0.52±0.03 0.11±0.01

[0163] (3) Juice test:

[0164] The cutting test method is as follows: The Shanghai Baosheng TA-touch texture analyzer is used, and the shear probe TA / WEG is used. The downward deformation is 95%. The pre-test speed is 3.00 mm / s, the test speed is 1.00 mm / s, the post-test speed is 1 mm / s, and the trigger force is 5.00 gf. The juice test results are as shown in Table 11 below.

[0165] Table 11: Juice test results of tuna mince

[0166]

[0167]

[0168] Based on the above results, although there are no significant differences in appearance color and texture data among Examples 9 to 11, and they are all relatively similar to animal tuna mince, Example 11 treated with the pre-emulsification technique has obvious advantages in flavor and maintains a good flavor. However, there is still the problem of water and oil separation after thawing, resulting in certain differences in juiciness and tissue stability compared to tuna mince.

[0169] Example 12:

[0170] The formulation and processing technology are basically the same as those of Example 11 above, except that the last freezing process is changed to: freezing in a quick-freezing cabinet; parameter settings: freezing temperature -25.0°C; freezing cycle 50 min until the center temperature of the fish mince < -18°C.

[0171] Example 13:

[0172] The formulation and processing technology are basically the same as those of Example 11 above, except that the last freezing process is changed to: using a double-screw quick-freezing machine (DSL-1000); parameter settings: outlet temperature -32.0°C, inlet temperature -32.9°C; freezing cycle 24 min until the center temperature of the fish mince < -18°C.

[0173] After refrigerating the tuna mince prepared in Examples 11, 12, and 13 above for 12 h, take an appropriate amount of fish mince and place it on a plate, and randomly number it. Select 50 evaluators to form an evaluation group to evaluate the samples. The sensory evaluation scoring criteria can be seen in Table 8 above.

[0174] Before the evaluation, conduct evaluation training for the evaluators to enable them to evaluate objectively without mixing personal emotions; during the evaluation process, avoid discussions; before the test, avoid contact with strong-smelling items, such as smoking, chewing gum, eating food, etc. and using scented cosmetics and detergents; also require the evaluators to wipe off lipstick, avoid heavy makeup, and do not wash hands with scented soap. Then provide the plant fish balls to the evaluators in a random order for objective evaluation and fill in the sensory evaluation. The results are shown in Table 12 below.

[0175] Table 12: Sensory evaluation results of tuna mince

[0176] Sample Color and luster Taste Taste Texture Example 11 9.2 9.4 8.5 8.5 Example 12 9.2 9.4 8.9 9.2 Example 13 9.3 9.6 9.4 9.5 Animal surimi 9.3 9.5 9.3 9.5

[0177] Use a TA.XT2 texture analyzer (Stable Micro Systems, UK) to detect the tuna mince. Load the tuna mince into a round beaker (diameter 6 mm) with a height of 2.5 mm, and compress it with a P / 36R probe (cylinder, 0.36 mm) at a speed of 1 mm·s -1 for 5 s, compress the thickness to 50% of the original thickness, and record the hardness and elasticity. The measured texture data are shown in Table 13 below.

[0178] Table 13: Texture data of tuna surimi

[0179] Sample Hardness Elasticity Chewiness Cohesiveness Resilience Example 11 15.92±0.40 0.85±0.05 10.20±0.58 0.54±0.05 0.13±0.01 Example 12 15.92±0.39 0.83±0.06 10.20±0.54 0.53±0.06 0.12±0.01 Example 13 15.93±0.43 0.84±0.04 10.21±0.55 0.54±0.04 0.12±0.01 Animal surimi 15.95±0.41 0.82±0.03 10.21±0.51 0.52±0.03 0.11±0.01

[0180] Using a Shanghai Baosheng TA-touch texture analyzer, with a shear probe TA / WEG, a 95% downward deformation, pre-test speed: 3.00 mm / s, test speed: 1.00 mm / s, post-test speed 1 mm / s, and trigger force 5.00 gf. The juice test results are shown in Table 14 below.

[0181] Table 14: Juice test results of tuna surimi

[0182]

[0183]

[0184] Combined with Figure 4 the photo of plant tuna surimi obtained through Example 11 as shown in Figure 5 the photo of plant tuna surimi obtained through Example 12 as shown in, combined with Figure 6 the photo of plant tuna surimi obtained through Example 13 as shown in and combined with Figure 7 the photo of animal tuna surimi purchased on the market as shown in for comparison, the plant tuna surimi obtained through Example 13 is very close to animal tuna surimi in terms of sensory results, texture data, juiciness, and appearance.

[0185] In summary, the plant tuna surimi provided by the present invention, which has a real-like taste and good freeze-thaw stability, by increasing the TG enzyme, the spherical structure of the protein after the reaction is opened, the hydrophilic groups are more exposed, the water solubility of the protein is increased to form a layered gel structure, which is beneficial to improving the orientation and texture strength of the fiber structure formed by the protein after extrusion. The prepared plant tuna surimi is quite similar to animal tuna surimi in terms of appearance color, texture data, juiciness, and tissue stability, and there is almost no problem of water and oil separation after thawing of the plant tuna surimi, and it is very close to the taste of real animal tuna surimi.

[0186] The present invention is not limited only to what is described in the specification and embodiments. Therefore, for those skilled in the art, additional advantages and modifications can be easily achieved. Thus, without departing from the spirit and scope of the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details, representative devices, and illustrated examples shown and described herein.

Claims

1. A vegetable tuna paste with a close to real taste and good freeze-thaw stability, characterized in that: Contains the following raw materials in parts by weight: 20-30 parts of soybean fibrous protein prepared by enzyme-linked extrusion process, 0.1-0.3 parts of DHA algae oil, 3-5 parts of refined coconut oil, 5-9 parts of tuna flavor compound seasoning, 9-15 parts of soybean oil, 0.6-1.0 parts of liquid tuna flavor edible essence, 0.4-0.8 parts of liquid seafood flavor food essence, 1-3 parts of phospholipids, 0.1-0.5 parts of compound colorant, and 32-58 parts of water; The tuna-flavored compound seasoning comprises the following raw materials in parts by weight: 22-30 parts of egg white powder, 4-8 parts of peptide-fresh compound seasoning, 1-2 parts of garlic powder, 1-3 parts of onion powder, 1-2 parts of ginger powder, 3-4 parts of white pepper powder, 12-20 parts of edible salt, 22-30 parts of white granulated sugar, 1-2 parts of chicken flavor essence, 4-8 parts of bitterness-masking food flavor, 0.3-0.7 parts of white pepper flavor essence, and 6-12 parts of fish flavor seasoning.

2. The vegetable tuna paste with a close-to-real taste and good freeze-thaw stability according to claim 1, characterized in that: In the enzyme-linked extrusion process for obtaining soybean fibrous protein, the following raw materials are included in parts by weight: 80-100 parts of soy protein isolate with a protein content of ≥50%, 5-15 parts of wheat flour with a starch content of ≥70%, 0.2-0.4 parts of xanthan gum, and 0.1-0.3 parts of TG enzyme with an enzyme activity of 100U / g-150U / g.

3. The vegetable tuna paste with a close-to-real taste and good freeze-thaw stability according to claim 1, characterized in that: Contains the following raw materials in parts by weight: 25 parts of soybean fibrous protein prepared by enzyme-linked extrusion process, 0.2 parts of DHA algae oil, 4 parts of refined coconut oil, 7 parts of tuna flavor compound seasoning, 12 parts of soybean oil, 0.8 parts of liquid tuna flavor edible essence, 0.6 parts of liquid seafood flavor food essence, 2 parts of phospholipids, 0.3 parts of compound colorant, and 48.1 parts of water; Among them, the tuna flavor compound seasoning contains the following raw materials in parts by weight: 26 parts of egg white powder, 6 parts of peptide fresh compound flavoring, 1.5 parts of garlic powder, 2 parts of onion powder, 1.5 parts of ginger powder, 3.5 parts of white pepper powder, 16 parts of edible salt, 26 parts of white sugar, 1.5 parts of chicken flavor essence, 6 parts of bitter masking food flavor, 0.5 parts of white pepper flavor essence, and 9 parts of fish flavor seasoning.

4. The vegetable tuna paste with a close-to-real taste and good freeze-thaw stability according to claim 2, characterized in that: In the enzyme-linked extrusion process for obtaining soybean fibrous protein, the following raw materials are included in parts by weight: 90 parts of soy protein isolate with a protein content of ≥65%, 10 parts of wheat flour with a starch content of ≥90%, 0.3 parts of xanthan gum, and 0.2 parts of TG enzyme with an enzyme activity of 120U / g.

5. A method for preparing vegetable tuna paste with a close to real taste and good freeze-thaw stability, characterized in that: The following steps are involved: Step S10: preparing soybean fibrous protein based on an enzyme-linked extrusion process, then pouring the weighed soybean fibrous protein into a soaking bucket, and soaking it in 5-10 times the weight of water at 10° C.-15° C. until there is no hard core in the center of the tissue protein; Step S20: Take out the soaked soy protein and put it into a dehydrator, and the dry-wet ratio of the protein after centrifugation is required to be (1:2)-(1:3); Step S30: using a fiber-splitting machine to separate the rehydrated fiber protein into long and thin fibers; Step S40, pre-emulsification: add 1-3 parts of lecithin to 25-35 parts of water and pour them into a beater together, beat slowly for 25s-35s, then add 9-15 parts of soybean oil, 0.4-0.8 parts of liquid seafood flavor, 0.1-0.3 parts of DHA algae oil, 0.6-1.0 parts of liquid tuna flavor, first beat slowly for 45s-75s, then beat at medium speed for 1.5min-2.5min, and take out the emulsified product after it is fully emulsified for use; Step S50: putting the shredded soybean protein into a beater and stirring slowly for 15s-25s until the soybean protein is completely dispersed; Step S60: Add 5-9 parts of tuna flavor compound seasoning and 0.1-0.5 parts of compound colorant into the beater, stir slowly for 25s-35s and then stir at medium speed for 50s-70s until the mixture is evenly mixed; then add 10-30 parts of water, stir slowly for 25s-35s and then stir at medium speed for 50s-70s until the mixture is evenly mixed; Step S70: Add the pre-emulsified emulsion into the beater, stir slowly for 25s-35s and then stir at a medium speed for 50s-70s until the mixture is evenly stirred; Step S80: Add 3-5 parts of coconut oil that has been chopped into powder in advance into the beater, stir slowly for 25s-35s, and then stir at a medium speed for 90s-150s until it is evenly stirred to obtain fish paste; Step S90: bagging the minced fish, evacuating the air from the bag and sealing it with a heat sealer; flattening the heat-sealed minced fish uniformly, and steaming it in a steamer at 85-95° C. for 70-90 minutes, and ensuring that the center temperature of the minced fish measured within 1 minute after steaming is above 74° C.; Step S100: Quickly freeze the cooked surimi for a freezing period of 20-40 minutes until the center temperature of the surimi is less than -18°C.

6. The method for preparing vegetable tuna paste with a close-to-real taste and good freeze-thaw stability according to claim 5, characterized in that: In step S100, a double-helix quick-freezer is used to quickly freeze the surimi after cooking; wherein the parameters of the double-helix quick-freezer are set to an outlet temperature of -32.0°C and an inlet temperature of -32.9°C.

7. The method for preparing vegetable tuna paste with a close-to-real taste and good freeze-thaw stability according to claim 5, characterized in that: In step S10, the enzyme-linked extrusion process of soybean fibrous protein comprises: Step S11: weighing 80-100 parts of soy protein isolate with a protein content of ≥50%, 5-15 parts of wheat flour with a starch content of ≥70%, 0.2-0.4 parts of xanthan gum, 0.1-0.3 parts of TG enzyme with an enzyme activity of 100U / g-150U / g, and 15-35 parts of water, using a mixer at a stirring speed of 1200r / min-2000r / min, mixing for 0.5h-1h until the water is evenly mixed to obtain a mixed powder; Step S12: putting the mixed powder into a sealable plastic bag, sealing it and placing it in a cold storage at 2°C-5°C for 6h-15h; Step S13: feeding the mixed powder after standing in the cold storage into the extruder at a preset constant speed, adding water online in the first area to keep the final material moisture at 50%-60%, and the barrel temperature from the first area to the sixth area is respectively maintained at 20℃-30℃, 50℃-70℃, 80℃-100℃, 150℃-160℃, 150℃-160℃, 105℃-115℃; the cooling area at the end always maintains the mold temperature at 65℃-75℃ to obtain an extrudate; wherein the extruder comprises six barrel areas and a long cooling mold arranged at the end, the six barrel areas are respectively defined as the first area, ..., the sixth area, and the long cooling mold is defined as the cooling area; Step S14: cutting the extrudate into long strips, drying at 50° C.-60° C. for 30 min-60 min, and cooling for 10 min-15 min to obtain the soy fibrous protein.

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