Mixed slurry and preparation method of plant-based translucent shredded beef

Abstract

The invention discloses mixed slurry and a preparation method of plant-based shredded translucent beef, and belongs to the field of food processing. The mixed slurry prepared from the gluconic acid-delta-lactone, the phospholipid and the vegetable oil can improve the brightness of the protein product and solve the problem that the color of the protein product becomes dark. Besides, in the preparation method of the plant-based translucent shredded beef disclosed by the invention, a non-frying process is adopted for processing, so that oil consumption is reduced, brightness reduction of the plant-based translucent shredded beef caused by frying is effectively reduced, the brightness of the plant-based translucent shredded beef is improved, and the plant-based translucent shredded beef is brighter in appearance color and more appetizing.

Description

Technical Field

[0001] The present invention relates to a mixed slurry and a preparation method of plant-based beef shreds in the style of lamp shadow using the mixed slurry, belonging to the field of food processing. Background Art

[0002] Beef shreds in the style of lamp shadow are traditional meat products in China. They are named because the meat slices are thin and wide and can transmit the light of a lamp. Traditional beef shreds in the style of lamp shadow mainly use beef as the raw material and are processed through processes such as salting, sun-drying, drying, steaming, frying, and stir-frying. At present, the processing of livestock meat products brings many problems such as occupying land, consuming resources, and emitting greenhouse gases, imposing a huge burden on the environment. At the same time, long-term and excessive consumption of livestock meat products will also lead to unbalanced human diet and increase the risk of chronic diseases in humans. Therefore, plant-based beef shreds in the style of lamp shadow have emerged. In the processing of traditional plant-based beef shreds in the style of lamp shadow, high-temperature frying (frying temperature > 120°C) is used, followed by draining oil, mixing with table salt, beef extract, chili oil, etc., and then packaging. However, the plant-based beef shreds in the style of lamp shadow made by the traditional method have a dark color, insufficient brightness, and poor appetite.

[0003] Reference Document 1 discloses a plant-based beef shred in the style of lamp shadow and its preparation method. It makes plant-based beef shreds in the style of lamp shadow by optimizing components. However, this invention aims to invent plant-based beef shreds in the style of lamp shadow and still uses traditional high-temperature frying and stir-frying processes, which will still cause the problem of dark color of plant-based beef shreds in the style of lamp shadow.

[0004] Reference Document 2 discloses a curry-flavored vegetarian lamp shadow shred and its preparation method. It uses a three-stage boiling method to boil the shredded soy protein isolate, aiming to solve the problems of texture such as balance of toughness and crispness of plant-based beef shreds in the style of lamp shadow, but does not solve the problem of dark color of plant-based beef shreds in the style of lamp shadow.

[0005] Reference Document 3 discloses a spicy-flavored vegetarian lamp shadow shred and its preparation method. Similar to Reference Document 2, it also uses a three-stage boiling method to boil the shredded soy protein isolate to solve the problems of texture such as balance of toughness and crispness of plant-based beef shreds in the style of lamp shadow, and also does not solve the problem of dark color of plant-based beef shreds in the style of lamp shadow.

[0006] In Reference Document 4, although the application of glucono-δ-lactone in soy protein isolate is mentioned, as a hardening agent, it improves the texture of soy protein isolate (including the hardness and elasticity of soy protein isolate), but does not mention the solution to the color problem.

[0007] In summary, providing a plant-based beef shred in the style of lamp shadow with high brightness and good appetite and its preparation method is a technical problem that those skilled in the art urgently need to solve.

[0008] Reference Documents:

[0009] Citation 1: CN113712153A;

[0010] Citation 2: CN109430421A;

[0011] Citation 3: CN109430420A;

[0012] Citation 4: Du Jiechen. Research on the Structural Adjustment of Soybean Tissue Protein and Its Application in Vegetarian Sausage [D]. Shenyang Agricultural University, 2020. Summary of the Invention

[0013] Problems to be Solved by the Invention

[0014] Currently, the preparation of plant-based lamp shadow beef shreds still mainly relies on traditional methods, resulting in plant-based lamp shadow beef shreds with a dull color, insufficient brightness, and poor appetite.

[0015] Solutions for Solving the Problems

[0016] One of the objectives of the present invention is to provide a mixed slurry, which can significantly improve the color brightness of plant-based lamp shadow beef shreds when used in the manufacture of plant-based lamp shadow beef shreds.

[0017] Another objective of the present invention is to provide a plant-based lamp shadow beef shreds with high brightness and its preparation method using textured vegetable protein as the raw material to solve the problem of dull color of current plant-based lamp shadow beef shreds.

[0018] To improve the brightness of plant-based lamp shadow beef shreds, the present invention adopts different treatment methods for soybean textured vegetable protein and non-traditional frying processing techniques such as hot air roasting and air frying, so that after the plant-based lamp shadow beef shreds are subsequently stirred with seasonings and red oil, the color is bright and attractive, improving appetite.

[0019] The technical solution of the present invention is as follows:

[0020] [1]. A mixed slurry, which contains glucono-δ-lactone, phospholipid, and vegetable oil;

[0021] And it satisfies all of the following (A) to (D):

[0022] Based on the total weight of the mixed slurry,

[0023] (A) The content of glucono-δ-lactone is 1.5% by mass to 5% by mass;

[0024] (B) The content of phospholipid is 5% by mass to 9% by mass;

[0025] (C) The content of vegetable oil is 60% by mass to 80% by mass;

[0026] (D) The mass ratio of glucono-δ-lactone to phospholipid is 1:1 to 1:6.

[0027] [2]. The mixed slurry according to [1], wherein the phospholipid is selected from at least one of lecithin, soy lecithin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, phosphatidylinositol, phosphatidic acid, mixed-chain phospholipids, lysophospholipids, hydrogenated phospholipids and partially hydrogenated phospholipids;

[0028] The vegetable oil is selected from at least one of corn oil, rapeseed oil, safflower oil, sunflower oil, soybean oil, peanut oil, olive oil, rice bran oil, sesame oil, palm oil, coconut oil, linseed oil, camelina oil, cottonseed oil, mountain pear oil, avocado oil and cocoa butter; preferably sunflower oil.

[0029] [3]. A method for preparing plant-based lamp shadow beef shreds, which includes:

[0030] Mixing step: Mix the mixed slurry according to [1] or [2] with soy protein fiber.

[0031] Base material preparation step: Process the mixture of the mixed slurry and soy protein fiber obtained in the mixing step by a non-fried method to obtain a base material for plant-based lamp shadow beef shreds.

[0032] [4]. The method for preparing plant-based lamp shadow beef shreds according to [3], wherein the preparation method further includes:

[0033] Mixing and stirring step: Mix the base material for plant-based lamp shadow beef shreds with food additives.

[0034] [5]. The preparation method according to [3] or [4], wherein the soy protein fiber is rehydrated soy protein fiber with a water content of 60% to 80% by mass.

[0035] [6]. The preparation method according to [5], wherein the mass ratio of the mixed slurry to the rehydrated soy protein fiber is 1:1 to 1:5, preferably 1:2 to 1:3.

[0036] [7]. The preparation method according to any one of [3] to [6], wherein the non-fried method includes air frying or hot air baking, the processing temperature is 120°C to 130°C, and the processing time is 2 to 5 minutes.

[0037] [8]. The preparation method according to any one of [4] to [7], wherein in the mixing and stirring step, the food additives include at least one selected from red oil, edible salt and beef extract paste;

[0038] Preferably, the mixing process is as follows: by weight, 15-25 parts of plant-based lamp shadow beef shred base material, 6-8 parts of red oil, 0.2-0.7 parts of edible salt, and 0.05-0.3 parts of beef extract are mixed evenly.

[0039] [9]. A plant-based lamp shadow beef shred, which contains the mixed slurry described in [1] or [2], or is prepared by the method described in any one of [3] to [8].

[0040]

[10] . The use of glucono-δ-lactone and phospholipids in improving the brightness of texturized protein products.

[0041] Effects of the Invention

[0042] As can be seen from the above technical solutions, compared with the prior art, the advantages of the present invention are as follows:

[0043] (1) In the present invention, glucono-δ-lactone is dissolved in water to form a solution, and then phospholipids and vegetable oil are added to prepare a mixed slurry. The prepared mixed slurry can improve the brightness of protein products, solving the problem of the dull color of current soy texturized protein products;

[0044] (2) The plant-based lamp shadow beef shred provided by the present invention abandons the traditional high-temperature frying process during its preparation process, and uses non-frying processes such as air frying and hot air roasting, reducing oil consumption;

[0045] (3) In the present invention, the shredded texturized protein after shredding is mixed with the mixed slurry containing glucono-δ-lactone and phospholipids, which can improve the brightness of the plant-based lamp shadow beef shred and make its appearance color more bright. Detailed Embodiments

[0046] The following will detail various exemplary embodiments, features, and aspects of the present invention. The special word "exemplary" here means "serving as an example, embodiment, or illustrative". Any embodiment described as "exemplary" here does not have to be construed as superior to or better than other embodiments.

[0047] In addition, to better illustrate the present invention, numerous specific details are given in the following detailed embodiments. Those skilled in the art should understand that the present invention can also be implemented without some specific details. In other instances, methods, means, equipment, and steps well-known to those skilled in the art are not described in detail to highlight the gist of the present invention.

[0048] Unless otherwise stated, the units used in this specification are all international standard units, and the numerical values and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0049] In this specification, the meaning expressed by "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

[0050] In this specification, the "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc. mentioned refer to the specific elements (e.g., features, structures, properties, and / or characteristics) related to the embodiment, which are included in at least one of the embodiments described herein, and may or may not exist in other embodiments. Additionally, it should be understood that the elements can be combined in various embodiments in any suitable manner.

[0051] In this specification, the numerical range expressed by "numerical value A to numerical value B" refers to the range including the endpoint numerical values A and B.

[0052] <First aspect>

[0053] In the first aspect of the present invention, a mixed slurry is provided, and the mixed slurry contains: glucono-δ-lactone, phospholipid, and vegetable oil; and it satisfies all of the following (A) to (D):

[0054] Based on the total weight of the mixed slurry,

[0055] (A) The content of glucono-δ-lactone is 1.5% by mass to 5% by mass;

[0056] (B) The content of phospholipid is 5% by mass to 9% by mass;

[0057] (C) The content of vegetable oil is 60% by mass to 80% by mass;

[0058] (D) The mass ratio of glucono-δ-lactone to phospholipid is 1:1 to 1:6.

[0059] In the present invention, the glucono-δ-lactone (GDL) mentioned, also known as gluconolactone, is the lactone of D-gluconic acid and is a commonly used food additive with the E number E575, used as a polyvalent chelating agent, acidifying agent or curing agent, acid cleaning agent, or leavening agent, etc.

[0060] The glucono-δ-lactone used in the present invention can be obtained by any method known in the art.

[0061] In the mixed slurry of the present invention, the content of glucono-δ-lactone is 1.5% to 5% by mass. In some specific embodiments, the content of glucono-δ-lactone is 1.5% by mass, 1.6% by mass, 1.7% by mass, 1.8% by mass, 1.9% by mass, 2.0% by mass, 2.1% by mass, 2.2% by mass, 2.3% by mass, 2.4% by mass, 2.5% by mass, 2.6% by mass, 2.7% by mass, 2.8% by mass, 2.9% by mass, 3.0% by mass, 3.1% by mass, 3.2% by mass, 3.3% by mass, 3.4% by mass, 3.5% by mass, 3.6% by mass, 3.7% by mass, 3.8% by mass, 3.9% by mass, 4.0% by mass, 4.1% by mass, 4.2% by mass, 4.3% by mass, 4.4% by mass, 4.5% by mass, 4.6% by mass, 4.7% by mass, 4.8% by mass, 4.9% by mass or 5.0% by mass. By setting the content of glucono-δ-lactone within the above range, a good brightening effect can be achieved. If the content of glucono-δ-lactone exceeds 5.0% by mass or is lower than 1.5% by mass, the brightening effect cannot be achieved.

[0062] In the present invention, the "phospholipid" refers to a triglyceride of glycerol, in which the secondary alcohol and one primary alcohol have been esterified with fatty acids, and the other primary alcohol has been esterified with a phosphate group. Exemplary phospholipids useful in the present invention include lecithin, soy phospholipid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, phosphatidylinositol, phosphatidic acid, mixed-chain phospholipids, lysophospholipids, hydrogenated phospholipids, partially hydrogenated phospholipids, and mixtures thereof.

[0063] In the mixed slurry of the present invention, the phospholipid content is 5% to 9% by mass. In some specific embodiments, the phospholipid content is 5.0% by mass, 5.1% by mass, 5.2% by mass, 5.3% by mass, 5.4% by mass, 5.5% by mass, 5.6% by mass, 5.7% by mass, 5.8% by mass, 5.9% by mass, 6.0% by mass, 6.1% by mass, 6.2% by mass, 6.3% by mass, 6.4% by mass, 6.5% by mass, 6.6% by mass, 6.7% by mass, 6.8% by mass, 6.9% by mass, 7.0% by mass, 7.1% by mass, 7.2% by mass, 7.3% by mass, 7.4% by mass, 7.5% by mass, 7.6% by mass, 7.7% by mass, 7.8% by mass, 7.9% by mass, 8.0% by mass, 8.1% by mass, 8.2% by mass, 8.3% by mass, 8.4% by mass, 8.5% by mass, 8.6% by mass, 8.7% by mass, 8.8% by mass, 8.9% by mass or 9.0% by mass. By setting the content of phospholipids within the above range, the brightening effect of the mixed slurry can be improved. If the content of phospholipids exceeds 9.0% by mass or is lower than 5.0% by mass, the brightening effect will be reduced.

[0064] Further, in the mixed slurry provided by the present invention, the mass ratio of glucono-δ-lactone to the phospholipid is 1:1 to 1:6. In some specific embodiments, the mass ratio of glucono-δ-lactone to the phospholipid is 1:1, 1:2, 1:3, 1:4, 1:5, or 1:6. By setting the mass ratio of glucono-δ-lactone to the phospholipid within the above range, the mixed slurry can have excellent brightening effect. If the mass ratio of glucono-δ-lactone to the phospholipid is not within the above range, the brightening effect of the mixed slurry will be reduced.

[0065] In the present invention, the vegetable oil may be selected from rapeseed oil, soybean oil, sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, mountain pear oil, peanut oil, safflower oil, avocado oil, rice bran oil, camelina oil, rice bran oil, sesame oil, palm oil, coconut oil, cocoa butter, etc. or any combination thereof. In some exemplary embodiments, the vegetable oil is sunflower oil.

[0066] In the mixed slurry of the present invention, the content of the vegetable oil is 60% by mass to 80% by mass. In some specific embodiments, the content of the vegetable oil is 60% by mass, 61% by mass, 62% by mass, 63% by mass, 64% by mass, 65% by mass, 66% by mass, 67% by mass, 68% by mass, 69% by mass, 70% by mass, 71% by mass, 72% by mass, 73% by mass, 74% by mass, 75% by mass, 76% by mass, 77% by mass, 78% by mass, 79% by mass, or 80% by mass. By setting the content of the vegetable oil within the above range, the mixed slurry can have a good brightening effect. If the content of the vegetable oil exceeds 80% by mass or is less than 60% by mass, the brightening effect of the mixed slurry will be reduced.

[0067] In the present invention, in addition to the above components, water is added and stirred to form a slurry. Various stirring devices can be used to prepare the mixed slurry.

[0068] <Second aspect>

[0069] In the second aspect of the present invention, a method for preparing plant-based lamp shadow beef shreds is provided, which includes:

[0070] Mixing step: mixing the mixed slurry according to the first aspect with soy protein fiber;

[0071] Base material preparation step: processing the mixture of the mixed slurry and soy protein fiber obtained in the above mixing step by a non-fried method to obtain a base material for plant-based lamp shadow beef shreds.

[0072] In the present invention, the soy protein fiber is an expanded product mainly made of soy protein isolate, which is a new type of soy product with high protein content. The soy protein isolate is obtained by leaching soybean meal (removing oil and water-soluble non-protein components) in an alkaline solution under low-temperature conditions, followed by precipitation, washing, and drying to obtain a protein powder with a protein content greater than 90%.

[0073] In some specific embodiments of the present invention, the soy protein fiber is the rehydrated soy protein fiber with a water content of 60% to 80% by mass. Rehydration of the soy protein fiber is to add water to the dry soy protein fiber so that the dry soy protein fiber absorbs water and returns to its original state. An exemplary operation procedure is as follows: Add 10 times the weight of water to the dry soy protein fiber for rehydration until there is no hard core, dehydrate the rehydrated soy protein fiber in a centrifugal dryer to 2 to 3 times the weight of the dry soy protein, and then cut it into filaments with a length of 2 to 4 cm and a width of 1 to 3 mm in a filament splitting machine.

[0074] In some embodiments, the mass ratio of the mixed slurry to the rehydrated soy protein fiber is 1:1 to 1:5, preferably 1:2 to 1:3, such as 1:1, 1:1.5, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, or 1:5.

[0075] In some embodiments, the non-frying method includes air frying or hot air baking, preferably carried out under the conditions of a temperature of 120°C to 130°C and a time of 2 to 5 minutes. In the present invention, the non-frying method can reduce the brightness reduction of the plant-based lamp shadow beef shreds due to frying, improve the brightness of the plant-based lamp shadow beef shreds, endow them with good color, and promote appetite. If the frying method is used in the base material preparation process, the mixed slurry on the surface of the soy protein fiber will be dispersed into the oil, so that the mixed slurry cannot exert its effect.

[0076] In some alternative embodiments, the preparation method of the plant-based lamp shadow beef shreds of the present invention further includes:

[0077] Mixing and stirring step: Mix the obtained plant-based lamp shadow beef shreds base material and food additives.

[0078] In some embodiments, the food additives in the mixing process include flavoring agents, sweeteners, antioxidants, stabilizers, preservatives, colorants, excipients, etc. Further, the food additives may include chili oil, soy sauce, edible salt, monosodium glutamate, vinegar, sugar, abalone sauce, fish sauce, mushroom essence, chicken essence, tomato sauce, beef extract paste, etc. In some specific embodiments, the food additives include at least one selected from chili oil, edible salt, and beef extract paste. Preferably, in the mixing process: by weight, 15 to 25 parts of a plant-based beef in shadow play style shredded base material, 6 to 8 parts of chili oil, 0.2 to 0.7 parts of edible salt, and 0.05 to 0.3 parts of beef extract paste are taken and mixed evenly.

[0079] <The third aspect>

[0080] In the third aspect of the present invention, a plant-based beef in shadow play style shredded product is provided, which includes the mixed slurry described in the first aspect, or is a plant-based beef in shadow play style shredded product obtained by the preparation method of the plant-based beef in shadow play style shredded product described in the second aspect.

[0081] In some embodiments, the plant-based beef in shadow play style shredded product uses texturized vegetable protein, especially soy protein isolate, as the raw material.

[0082] In the present invention, the soy protein isolate is an expanded product mainly made of soy protein isolate, and is a new type of high-protein soy product. The soy protein isolate is obtained by leaching soybean meal (removing oil and water-soluble non-protein components) in an alkaline solution under low-temperature conditions, and then through precipitation, washing, and drying to obtain a protein powder with a protein content greater than 90%.

[0083] <The fourth aspect>

[0084] In the fourth aspect of the present invention, the use of glucono-δ-lactone and phospholipids in improving the brightness of texturized protein products is provided.

[0085] In some embodiments, the phospholipids include lecithin, soy lecithin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, phosphatidylinositol, phosphatidic acid, mixed-chain phospholipids, lysophospholipids, hydrogenated phospholipids, partially hydrogenated phospholipids, and mixtures thereof.

[0086] In some alternative embodiments, the mass ratio of glucono-δ-lactone to phospholipids is 1:1 to 1:6; optionally, the mass ratio of glucono-δ-lactone to phospholipids is 1:1, 1:2, 1:3, 1:4, 1:5, or 1:6. By setting the mass ratio of glucono-δ-lactone to phospholipids within the above range, the brightness of the texturized protein product can be improved, giving the texturized protein product a good color and promoting people's appetite.

[0087] In some embodiments, the pulled protein products include ham, minced meat, beef jerky, canned food, meat steaks, meatballs, pork ribs, and various high-end vegetarian foods made from pulled protein. Preferably, they are plant-based snack foods, such as shredded beef in chili oil.

[0088] Examples

[0089] The embodiments of the present invention will be described in detail below in conjunction with examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention. For those not specified in the examples, they are carried out according to conventional conditions or conditions recommended by the manufacturer. For reagents or instruments without indicating the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0090] (Raw materials)

[0091] Glucono-δ-lactone: Purchased from Jiangxi New Huanghai Food Co., Ltd.;

[0092] Phospholipid: Soybean phospholipid purchased from Jinhai Food Industry Co., Ltd.;

[0093] Soybean pulled protein: Purchased from Jinhai Food Industry Co., Ltd., product number: Wilfib 306ZDL.

[0094] Example 1

[0095] (1) Preparation of materials:

[0096] Preparation of mixed slurry: Take 0.5 kg of glucono-δ-lactone, 0.5 kg of phospholipid, 6 kg of sunflower oil and 3 kg of water, add them to a chopper and chop at high speed for 2 min until uniform;

[0097] Rehydrate 2 kg of soybean pulled protein with 20 kg of water until there is no hard core. Dehydrate the rehydrated pulled protein in a centrifugal dryer to 2.5 times the dry basis weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredder;

[0098] Take 3 kg of shredded pulled protein and 1.1 kg of mixed slurry, add them to a mixer and stir for 2 min until uniform to obtain a mixture;

[0099] (2) Hot air baking:

[0100] Put the mixture prepared in the above step (1) into a hot air baking machine for hot air baking. Set the temperature at 130 °C and the time at 3 min to obtain the base material of plant-based shredded beef in chili oil.

[0101] (3) Mixing and packaging:

[0102] Take 2 kg of the base material prepared in the above step (2) after hot air roasting, 0.7 kg of red oil, 0.05 kg of edible salt and 0.02 kg of beef extract, stir for 2 minutes to mix evenly, and then it becomes plant-based lamp shadow beef shreds. Vacuum package according to the required weight.

[0103] Example 2

[0104] (1) Preparation of materials:

[0105] Preparation of mixed slurry: Take 0.15 kg of glucono-δ-lactone, 0.9 kg of phospholipid, 6.95 kg of sunflower oil and 2 kg of water, add them to a chopper and chop at high speed for 2 minutes until evenly mixed;

[0106] Rehydrate 2 kg of soy protein isolate with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein isolate in a centrifugal dehydrator to 2.5 times its dry weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredding machine;

[0107] Take 3 kg of the shredded soy protein isolate and 1.5 kg of the mixed slurry, add them to a mixer and stir for 2 minutes until evenly mixed to obtain a mixture;

[0108] (2) Hot air roasting:

[0109] Put the mixture prepared in the above step (1) into a hot air roasting machine for hot air roasting. Set the temperature at 120 °C and the time at 5 minutes to obtain the base material of plant-based lamp shadow beef shreds.

[0110] (3) Mixing and packaging:

[0111] Take 2 kg of the base material prepared in the above step (2) after hot air roasting, 0.8 kg of red oil, 0.05 kg of edible salt and 0.01 kg of beef extract, stir for 2 minutes to mix evenly, and then it becomes plant-based lamp shadow beef shreds. Vacuum package according to the required weight.

[0112] Example 3

[0113] (1) Preparation of materials:

[0114] Preparation of mixed slurry: Take 0.3 kg of glucono-δ-lactone, 0.6 kg of phospholipid, 6.1 kg of sunflower oil and 3 kg of water, add them to a chopper and chop at high speed for 2 minutes until evenly mixed;

[0115] Rehydrate 2 kg of soy protein isolate with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein isolate in a centrifugal dehydrator to 2.5 times its dry weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredding machine;

[0116] Take 3 kg of shredded textured vegetable protein and 1.5 kg of mixed slurry, add them to a blender and stir for 2 minutes until uniform to obtain a mixture;

[0117] (2) Hot air roasting:

[0118] Put the mixture obtained in the above step (1) into an air fryer for air frying, set the temperature at 130 °C and the time at 3 minutes to obtain the base material for plant-based lamp shadow beef shreds.

[0119] (3) Mixing and packaging:

[0120] Take 2 kg of the base material obtained by hot air roasting in the above step (2), 0.6 kg of red oil, 0.07 kg of edible salt and 0.02 kg of beef extract paste, stir for 1 minute to mix evenly to make plant-based lamp shadow beef shreds, and vacuum package according to the required weight.

[0121] Comparative Example 1

[0122] Preparation of traditional plant-based lamp shadow beef shreds

[0123] (1) Preparation of materials:

[0124] Rehydrate 2 kg of soy textured vegetable protein with 20 kg of water until there is no hard core, dehydrate the rehydrated textured vegetable protein in a centrifugal dehydrator to 2.5 times the dry basis weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a shredding machine;

[0125] (2) Deep frying:

[0126] Put the shredded textured vegetable protein obtained in the above step (1) into a deep fryer for deep frying, set the temperature at 130 °C and the time at 3 minutes.

[0127] (3) Mixing and packaging:

[0128] Take 2 kg of the base material after deep frying in the above step (2), 0.7 kg of red oil, 0.05 kg of edible salt and 0.02 kg of beef extract paste, stir for 2 minutes to mix evenly to make plant-based lamp shadow beef shreds, and vacuum package according to the required weight.

[0129] Comparative Example 2

[0130] (1) Preparation of materials:

[0131] Preparation of mixed slurry: Take 0.1 kg of glucono-δ-lactone, 0.95 kg of phospholipid, 6.95 kg of sunflower seed oil and 2 kg of water, add them to a chopper and chop at high speed for 2 minutes until uniform;

[0132] Rehydrate 2 kg of soy protein fiber with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein fiber in a centrifugal dryer until its dry basis weight reaches 2.5 times (i.e., 5 kg). Then, break it into filaments that are 3 - 4 cm long and 1 - 3 mm wide in a filament-breaking machine.

[0133] Take 3 kg of the filament-broken soy protein fiber and 1.5 kg of the mixed slurry, add them to a blender and stir for 2 minutes until evenly mixed to obtain a mixture.

[0134] (2) Hot air roasting:

[0135] Put the mixture prepared in the above step (1) into a hot air roasting machine for hot air roasting. Set the temperature to 120 °C and the time to 5 minutes to obtain the base material for plant-based lamp shadow beef filaments.

[0136] (3) Mixing and packaging:

[0137] Take 2 kg of the base material obtained by hot air roasting in the above step (2), 0.8 kg of red oil, 0.05 kg of edible salt, and 0.01 kg of beef extract paste, stir for 2 minutes until evenly mixed to make plant-based lamp shadow beef filaments, and then vacuum package according to the required weight.

[0138] Comparative Example 3

[0139] (1) Preparation of materials:

[0140] Preparation of mixed slurry: Take 0.3 kg of glucono-δ-lactone, 0.15 kg of phospholipid, 6 kg of sunflower seed oil, and 3.55 kg of water, and chop and stir at high speed in a chopper for 2 minutes until evenly mixed.

[0141] Rehydrate 2 kg of soy protein fiber with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein fiber in a centrifugal dryer until its dry basis weight reaches 2.5 times (i.e., 5 kg). Then, break it into filaments that are 3 - 4 cm long and 1 - 3 mm wide in a filament-breaking machine.

[0142] Take 3 kg of the filament-broken soy protein fiber and 1.1 kg of the mixed slurry, add them to a blender and stir for 2 minutes until evenly mixed to obtain a mixture.

[0143] (2) Hot air roasting:

[0144] Put the mixture prepared in the above step (1) into a hot air roasting machine for hot air roasting. Set the temperature to 130 °C and the time to 3 minutes to obtain the base material for plant-based lamp shadow beef filaments.

[0145] (3) Mixing and packaging:

[0146] Take 2 kg of the base material prepared in the above step (2) after hot air roasting, 0.7 kg of red oil, 0.05 kg of edible salt and 0.02 kg of beef extract, stir for 2 minutes to mix evenly, then it becomes plant-based lamp shadow beef shreds, and vacuum package according to the required weight.

[0147] Comparative Example 4

[0148] (1) Preparation of materials:

[0149] Preparation of mixed slurry: Take 0.6 kg of phospholipids, 6.1 kg of sunflower seed oil and 3.3 kg of water, add them to a chopper and chop at high speed for 2 minutes until uniform;

[0150] Rehydrate 2 kg of soy protein isolate with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein isolate in a centrifugal dehydrator to 2.5 times its dry basis weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredding machine;

[0151] Take 3 kg of the shredded soy protein isolate and 1.5 kg of the mixed slurry, add them to a blender and stir for 2 minutes until uniform to obtain a mixture;

[0152] (2) Hot air roasting:

[0153] Put the mixture prepared in the above step (1) into an air fryer for air frying. Set the temperature to 130 °C and the time to 3 minutes to obtain the base material of plant-based lamp shadow beef shreds.

[0154] (3) Mixing and packaging:

[0155] Take 2 kg of the base material prepared in the above step (2) after hot air roasting, 0.6 kg of red oil, 0.07 kg of edible salt and 0.02 kg of beef extract, stir for 1 minute to mix evenly, then it becomes plant-based lamp shadow beef shreds, and vacuum package according to the required weight.

[0156] Comparative Example 5

[0157] (1) Preparation of materials:

[0158] Preparation of mixed slurry: Take 0.3 kg of glucono-δ-lactone, 6.1 kg of sunflower seed oil and 3.6 kg of water, add them to a chopper and chop at high speed for 2 minutes until uniform;

[0159] Rehydrate 2 kg of soy protein isolate with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein isolate in a centrifugal dehydrator to 2.5 times its dry basis weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredding machine;

[0160] Take 3 kg of the shredded soy protein isolate and 1.5 kg of the mixed slurry, add them to a blender and stir for 2 minutes until uniform to obtain a mixture;

[0161] (2) Hot air roasting:

[0162] Put the mixture prepared in the above step (1) into an air fryer for air frying, set the temperature at 130 °C and the time at 3 min to obtain the base material of plant-based lamp shadow beef shreds.

[0163] (3) Mixing and packaging:

[0164] Take 2 kg of the base material roasted by hot air in the above step (2), 0.6 kg of red oil, 0.07 kg of edible salt and 0.02 kg of beef extract paste, stir for 1 min to mix evenly to form plant-based lamp shadow beef shreds, and then vacuum package according to the required weight.

[0165] Comparative Example 6

[0166] (1) Preparation of materials:

[0167] Preparation of mixed slurry: Take 0.3 kg of glucono-δ-lactone, 0.6 kg of mono- and diglycerol fatty acid esters, 6.1 kg of sunflower seed oil and 3 kg of water, add them to a chopper and chop at high speed for 2 min until uniform;

[0168] Rehydrate 2 kg of soy protein isolate with 20 kg of water until there is no hard core, dehydrate the rehydrated soy protein isolate in a centrifuge to 2.5 times the dry basis weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredding machine;

[0169] Take 3 kg of the shredded soy protein isolate and 1.5 kg of the mixed slurry, add them to a mixer and stir for 2 min until uniform to obtain a mixture;

[0170] (2) Hot air roasting:

[0171] Put the mixture prepared in the above step (1) into an air fryer for air frying, set the temperature at 130 °C and the time at 3 min to obtain the base material of plant-based lamp shadow beef shreds.

[0172] (3) Mixing and packaging:

[0173] Take 2 kg of the base material roasted by hot air in the above step (2), 0.6 kg of red oil, 0.07 kg of edible salt and 0.02 kg of beef extract paste, stir for 1 min to mix evenly to form plant-based lamp shadow beef shreds, and then vacuum package according to the required weight.

[0174] Comparative Example 7

[0175] (1) Preparation of materials:

[0176] Preparation of mixed slurry: Take 0.3 kg of citric acid, 0.6 kg of phospholipids, 6.1 kg of sunflower oil and 3 kg of water, add them to a chopper and chop at high speed for 2 min until uniform;

[0177] Rehydrate 2 kg of soy protein isolate with 20 kg of water until there is no hard core. Dehydrate the rehydrated soy protein isolate in a centrifugal dehydrator to 2.5 times its dry basis weight (i.e., 5 kg), and then shred it into filaments 3 - 4 cm long and 1 - 3 mm wide in a filament shredding machine;

[0178] Take 3 kg of shredded soy protein isolate and 1.5 kg of mixed slurry, add them to a blender and stir for 2 min until uniform to obtain a mixture;

[0179] (2) Hot air baking:

[0180] Put the mixture prepared in the above step (1) into an air fryer for air frying, set the temperature at 130 °C and the time at 3 min to obtain the base material of plant - based lamp - shadow beef shreds.

[0181] (3) Mixing and packaging:

[0182] Take 2 kg of the base material prepared in the above step (2) after hot air baking, 0.6 kg of red oil, 0.07 kg of edible salt and 0.02 kg of beef extract paste, stir for 1 min to mix evenly to obtain plant - based lamp - shadow beef shreds, and then vacuum - pack them according to the required weight per gram.

[0183] Effect Detection Experiment :

[0184] Chop the plant - based lamp - shadow beef shreds prepared in Examples 1 - 3 and Comparative Examples 1 - 7 for 3 min into uniform fine powder, use a color difference meter to measure their Lab values, and select the L value to evaluate their brightness. The results are shown in Table 1.

[0185] It can be seen from Table 1 that the L values of Example 1, Example 2 and Example 3 are 31.2%, 29.7% and 30.1% higher than that of Comparative Example 1 (traditional plant - based lamp - shadow beef shreds) respectively. Coating the soy protein isolate with the mixed slurry prepared by the present invention can improve the brightness of plant - based lamp - shadow beef shreds.

[0186] Comparing Comparative Example 2 with Example 2, after replacing the mass ratio of glucono-δ-lactone to phospholipid with 1:9.5, the L value decreased by 19.4%; comparing Comparative Example 3 with Example 1, after replacing the ratio of glucono-δ-lactone to phospholipid with 2:1, the L value decreased by 20.7%, and the brightness became worse; comparing Comparative Examples 4-7 with Example 3, when glucono-δ-lactone was not added, phospholipid was not added, phospholipid was replaced with mono- and diglycerol fatty acid esters, and glucono-δ-lactone was replaced with citric acid, the L values decreased by 23.0%, 22.0%, 21.9%, and 23.1% respectively, and the brightness became worse in all cases. It can be seen that the plant-based lamp shadow beef shreds prepared by the patent method have a significant improvement in their brightness. The mixed slurry prepared by the present invention has an excellent effect on improving the brightness of plant-based lamp shadow beef shreds, and the components and ratios of the mixed slurry affect its effect on improving the brightness of plant-based lamp shadow beef shreds.

[0187] Table 1

[0188]

[0189] It should be noted that although the technical solutions of the present invention are introduced by specific examples, those skilled in the art can understand that the present invention should not be limited thereto.

[0190] The embodiments of the present invention have been described above. The above description is exemplary and not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations are obvious to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The choice of terms used herein is intended to best explain the principles of the embodiments, practical applications, or improvements to technologies in the market, or to enable other ordinary skilled persons in the art to understand the embodiments disclosed herein.

Claims

1. A mixed slurry, It is characterized in that It contains glucono-delta-lactone, phospholipids and vegetable oil; And it satisfies all of the following (A) to (D): Based on the total weight of the mixed slurry, (A) a glucono-δ-lactone content of 1.5% to 5% by mass; (B) a phospholipid content of 5% to 9% by mass; (C) the vegetable oil content is 60% to 80% by mass; (D) The mass ratio of glucono-δ-lactone to phospholipid is 1:1 to 1:

6.

2. The mixed slurry according to claim 1, It is characterized in that The phospholipid is selected from at least one of lecithin, soybean lecithin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, phosphatidylinositol, phosphatidic acid, mixed chain phospholipids, lysophospholipids, hydrogenated phospholipids and partially hydrogenated phospholipids; The vegetable oil is selected from at least one of corn oil, rapeseed oil, safflower oil, sunflower oil, soybean oil, peanut oil, olive oil, rice bran oil, sesame oil, palm oil, coconut oil, linseed oil, camelina oil, cottonseed oil, sorbitan oil, avocado oil and cocoa butter; preferably sunflower oil.

3. A method for preparing plant-based beef shreds. It is characterized in that It includes: Mixing step: mixing the mixed slurry according to claim 1 or 2 with soybean fibrous protein; Base material preparation process: The mixed slurry obtained in the mixing process and the mixture of soybean fibrous protein are processed in a non-frying method to obtain a plant-based beef shreds base material.

4. The method for preparing the plant-based shredded beef according to claim 3, It is characterized in that The preparation method further comprises: Mixing and stirring process: mixing the plant-based shredded beef base material and food additives.

5. The preparation method according to claim 3 or 4, It is characterized in that The soybean fibrous protein is rehydrated soybean fibrous protein with a water content of 60% to 80% by mass.

6. The preparation method according to claim 5, It is characterized in that The mass ratio of the mixed slurry to the rehydrated fibrous soy protein is 1:1 to 1:5, preferably 1:2 to 1:

3.

7. The preparation method according to any one of claims 3 to 6, It is characterized in that The non-frying method includes air frying or hot air baking, the processing temperature is 120° C. to 130° C., and the processing time is 2 to 5 minutes.

8. The preparation method according to any one of claims 4 to 7, It is characterized in that In the mixing process, the food additives include at least one selected from red oil, edible salt and beef essence paste; Preferably, the mixing process is as follows: by weight, 15 to 25 parts of plant-based shredded beef base material, 6 to 8 parts of red oil, 0.2 to 0.7 parts of edible salt and 0.05 to 0.3 parts of beef essence paste are mixed evenly.

9. A plant-based beef strips with light shadow, It is characterized in that It comprises the mixed slurry according to claim 1 or 2, or is prepared according to the method according to any one of claims 3 to 8.

10. Use of glucono-δ-lactone and phospholipids in improving the brightness of drawn protein products.

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