High-binding tissue protein and preparation method thereof

Abstract

The invention belongs to the technical field of plant raw material processing, and particularly relates to high-binding tissue protein and a preparation method thereof. The preparation of the high-binding tissue protein comprises the steps of step-by-step material mixing, homogenizing, extruding, block tearing and enzyme treatment. According to the method, a high-binding-force tissue protein lean meat skeleton can be provided for the development of blocky plant meat, and the blocky plant meat has good chewiness and meat feeling, so that a product with a multi-simulated tissue structure has good structural stability, juicy feeling, layering feeling and tenderness, and the eating quality of the plant meat is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of plant raw material processing, and specifically relates to a high-binding tissue protein and a preparation method thereof. Background Art

[0002] In 2020, the global plant-based meat market size was approximately US$13.9 billion, and is expected to grow at a compound annual growth rate of approximately 150%. It may reach US$27.9 billion by 2025. A vague estimate of the global plant-based meat market is that it may reach US$122.9 billion.

[0003] Traditional vegetarian meat / plant meat technology and products are mostly made of soybean powder, soybean meal, soy protein, wheat protein, etc., and are processed by extrusion to obtain tissue protein, and then simple seasoning, marinating, frying and other treatments are carried out. To some extent, they imitate the taste or appearance of meat products, but the actual taste is very different from that of meat products, with poor taste and flavor, and a single application scenario. At present, domestic plant meat products are transforming from traditional vegetarian meat products to new plant meat. The new plant meat contains lean meat simulated by tissue protein / drawing protein, "fat", "skin" and "intermuscular fat" simulated by different protein gels, "fascia tissue" and "connective tissue" simulated by different polysaccharide gels, and other meat tissues. They are combined into a whole piece of plant meat products through heat treatment, pressure treatment, enzyme treatment and other methods, so that plant meat products have a richer taste. Moreover, unlike foreign companies' plant meat patties, plant chicken nuggets, plant meatballs and other products, the above-mentioned whole piece of new plant meat products can be cut into pieces, diced, sliced ​​and other processing methods, and are more suitable for frying, stir-frying and deep-frying, which are more in line with Chinese recipes. As the application scenarios of plant-based meat products expand, plant-based meat will release more and more market potential.

[0004] For the multi-component structure of plant-based meat blocks, the "lean meat" simulated by tissue protein is still the most important component that accounts for the largest proportion, provides the main taste, and plays a basic role. Therefore, a tissue protein is needed that is suitable as the skeleton of plant-based meat blocks, and water, oil, emulsion, gel and other systems are easy to attach to the tissue protein.

[0005] The plant meat products made by patents CN201711021134.1 and CN201710662289.7 only undergo simple moisture modulation and seasoning treatment on the extruded tissue protein / stretched protein, which is quite different from the appearance and taste of real meat. Regarding the production of whole plant meat products: (1) CN202210606606.4 is easy to break after the combination of multiple systems, and only small pieces of tissue protein, or tissue protein and a small amount of protein emulsion gel are bonded together, resulting in a single structure of plant meat and lack of layering; (2) CN111838398 and CN112841398 use TG enzyme, plant polysaccharide gel and other bonding methods, but the bonding effect is not ideal; (3) CN202210606606.4 and CN202210794707.9 even introduce animal ingredient egg white powder for bonding. The main reason for the above problems is that the "bonding" effect of tissue protein with simulated fat fascia tissue, connective tissue and other plant-based meat simulation components is still poor. It is easily affected by external factors such as temperature, pressure, vibration, etc. during processing, transportation, storage, cooking, etc., resulting in fragmentation and affecting product quality. Therefore, a tissue protein that can have good bonding with various plant-based simulation components is needed. Summary of the invention

[0006] The purpose of the present invention is to provide a method for preparing tissue protein which has high binding property with water, oil, emulsion and gel and can be used as a skeleton of block-shaped plant meat.

[0007] The method for preparing the high-binding tissue protein of the present invention comprises the following steps:

[0008] (1) Mixing: Put soy protein isolate and soy dietary fiber into mixing tank No. 1, mix them evenly, then spray 70% of the total weight of water into them and mix them evenly; then put low-temperature soybean meal powder, L-cysteine, konjac flour, sodium alginate, seasoning and pigment into mixing tank No. 2, mix them evenly, then spray the remaining 30% of water into them and mix them evenly;

[0009] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0010] (3) Extrusion: adding the homogenized material in step (2) into a feeder and evenly inputting it into a twin-screw extruder for extrusion treatment;

[0011] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0012] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. The sample is reacted in an environment of 50° C., and then dried at 70° C. to a moisture content of 10% to obtain a highly binding tissue protein.

[0013] Wherein step (1) comprises, by weight: 40-45 parts of water, 20-25 parts of soy protein isolate, 8.9-12 parts of soy dietary fiber, 18-23 parts of low-temperature soybean meal powder, 0.05-0.15 parts of L-cysteine, 1.5-2 parts of konjac flour, 0.5-1 parts of sodium alginate, 2-3 parts of seasoning, and 0.5 parts of pigment.

[0014] In step (1), when the mixing tank is in working condition, the rotating speed of the mixing blade is 360 rpm.

[0015] In step (2), when the homogenizing tank is in working condition, the speed of the homogenizing blade is 30 rpm.

[0016] In the step (3), the extruder is a twin-screw extruder having four individually adjustable temperature control zones, namely zone one, zone two, zone three and zone four from the feed port to the discharge port, with temperatures of 130-140°C, 150-170°C, 160-180°C, 150-160°C, respectively, and a screw speed of 140-180rpm. A cooling die is connected to the end of the extruder, and 50°C circulating cooling water is introduced.

[0017] The core component of the block tearing machine described in step (4) is a high-speed multi-layer and multi-blade structure. The driving motor drives the transmission shaft (6) to rotate. There are three groups of blade clamps on the transmission shaft (6), one of which is a blade clamp (5). The blades (3) are fixed on the blade clamps (5), and each blade clamp has seven blades. Between the two groups of blades on the transmission shaft (6), a metal stop rod (2) parallel to the blades (3) is fixed on the barrel (1). The transmission shaft (6) and the blade clamps (5) and the blades (3) fixed on the transmission shaft are fixed to the barrel (1) through a fixing rod (4).

[0018] The extruded tissue protein is input from the upper side of the chunk tearing machine. Under the action of gravity, the tissue protein passes through the high-speed rotating blades step by step. At the same time, the blades and metal baffles inside the chunk tearing machine control the passing gap and speed of the tissue protein, effectively tearing the block-packed tissue protein apart while maintaining a certain size, providing a staggered and continuous skeleton structure for large pieces of plant meat.

[0019] The tearing machine in step (4) has a rotation speed of 360 rpm.

[0020] The enzyme described in step (5) is cellulase, and the enzyme activity is 2142 U / g.

[0021] In step (5), the concentration of the enzyme preparation is 80-120 ml / L, the enzymatic liquefaction treatment temperature is 50° C., and the enzymatic hydrolysis time is 60-70 min.

[0022] The present invention provides a method for preparing a large piece of vegetable meat with multiple simulated tissue structures based on high-binding textured protein, so as to prove the binding property of the high-binding textured protein prepared by the present invention with the simulated tissue structure. The method for preparing the large piece of vegetable meat comprises the following steps:

[0023] (1) Polysaccharide-based emulsion simulating connective tissue: After fully mixing soy protein isolate and water, add konjac flour, seaweed flour, and sweet potato starch, pour into a cooking pot, and stir evenly;

[0024] (2) Protein-based emulsion simulating fat: Soy protein isolate and water are thoroughly mixed, palm oil is added to fully emulsify, and then curdlan and tapioca starch are added and stirred evenly;

[0025] (3) Protein-based emulsion simulating intermuscular fat: Soy protein isolate and water are thoroughly mixed, coconut oil is added to fully emulsify, and then curdlan is added and stirred evenly;

[0026] (4) Combining multiple components: In parts by weight, 9-10 parts of the emulsion prepared in step (1), 5-6 parts of the emulsion prepared in step (2) and 2-3 parts of the emulsion prepared in step (3) are mixed evenly with 5 parts of the prepared high-binding tissue protein, placed in a mold, vacuumed, heated, and cooled to form a large piece of plant meat with a multi-simulated tissue structure.

[0027] Wherein, in step (1), the following are included, by weight: 90 parts of water, 0.8-1.2 parts of soy protein isolate, 1.8-2.2 parts of konjac flour, 1.8-2.2 parts of seaweed flour, and 4.5-5.5 parts of sweet potato starch.

[0028] Wherein, in step (2), the following are included, by weight: 85 parts of water, 1.8-2.2 parts of soy protein isolate, 4.5-5.5 parts of palm oil, 4.8-5.3 parts of curdlan, and 3.5-4 parts of tapioca starch.

[0029] Wherein, in step (3), the following are included, by weight: 91 parts of water, 1.8-2.2 parts of soy protein isolate, 4.5-5.5 parts of coconut oil, and 1.8-2.2 parts of curdlan.

[0030] In step (4), the mixture is heated at 95°C for 1 hour and cooled in a 4°C environment to form a film.

[0031] The key technical points of the present invention include but are not limited to:

[0032] 1. Moisture conditioning of material system: In the traditional extrusion method, solid materials and liquid materials are mixed evenly and then put into the extruder or fed into the extruder separately by solid or liquid feeders. Different materials are mixed in the mixing and conveying section of the extruder. Since the extrusion process requires a certain screw speed to ensure the establishment of shear force and pressure, the time through the mixing and conveying section is only 20-40 seconds. However, different materials have different binding characteristics with water: soy protein isolate has high viscosity after combining with water; soy dietary fiber combines with water quickly and has a high water absorption rate; low-temperature soybean meal powder combines with water quickly, and after absorbing water, it presents a small ball with good elasticity and cohesion. And these three raw materials have excellent water binding ability, so in the extrusion pressure environment, it is easy to cross-link with the same material first, resulting in insufficient and uniform mixing in the shear, melting, cooling and other areas. After extrusion and puffing, the internal structure of the organized protein is uneven and cannot form a good "sponge-like structure".

[0033] Therefore, in the present invention, the soy protein isolate and the soy dietary fiber are first mixed evenly, and then part of the water is sprayed into the mixture for mixing. Then, low-temperature soybean meal powder, L-cysteine, edible salt, seasoning and pigment are added into the temporary storage container and stirred evenly. The remaining water is sprayed into the mixture, and homogenization is performed for 20 minutes to make the water evenly diffused and distributed in the material.

[0034] 2. The molecular forces that maintain the structure of tissue protein are mainly hydrogen bonds and disulfide bonds. Because the content of tissue protein in the present invention is only 50-60%, and the rest is insoluble dietary fiber, in order to maintain good overall structural strength and obtain a "sponge-like structure" with uniform internal expansion, the raw materials need to have good bonding and cross-linking properties.

[0035] Low-temperature soybean meal powder is obtained by low-temperature or flash desolventizing after soybean oil extraction. It has less protein denaturation, high nitrogen solubility index, good cross-linking ability with water and soybean protein isolate, and soybeans can form a large number of hydrogen bonds. L-cysteine ​​is a thiol-containing amino acid. Under extrusion conditions, it first forms free thiol groups and then converts into disulfide bonds, which greatly promotes the content of disulfide bonds and protein aggregation. Konjac flour and sodium alginate have good gelling and water holding properties. They are interwoven in the tissue protein system. During processing and heating, they can partially melt and combine with protein gel or polysaccharide gel, improve the binding ability of plant-based polysaccharide simulated tissue components and tissue protein skeletons, and can also bring tenderness and moisture to the product.

[0036] 3. After the sponge-like tissue protein is extruded, it passes through the tearing machine. The core component of the tearing machine is a high-speed multi-layer multi-blade structure. At the same time, the outer barrel has a fixed metal baffle, which effectively controls the gap and speed of the tissue protein, effectively tears the block of tissue protein apart, and at the same time maintains a certain size, providing a staggered and continuous skeleton structure for large pieces of plant meat. The surface of the torn tissue protein exposes a large number of cavities and hole structures, which greatly increases the specific surface area of ​​the tissue protein, improves the efficiency of enzyme treatment, and increases the binding area between polysaccharides or protein gels and tissue proteins.

[0037] 4. Enzyme treatment: During the extrusion process, the spherical plant protein gradually unfolds, and then cross-links during the melting and cooling process to form a tightly structured tissue protein. Due to the incompatibility of biological macromolecules, the fiber components in the system partially hinder the protein cross-linking, and the protein molecules and fibers are intertwined. Spraying enzyme solution, cellulase can break the glycosidic bonds of insoluble cellulose, increase the solubility of insoluble dietary fiber, so that the insoluble fibers on the surface of the tissue protein are separated from the tissue protein, forming holes and grooves. Thereby, in the post-processing, the contact area and adhesion between the polysaccharide or protein gel and the tissue protein are increased. At the same time, the enzyme solution spraying treatment can control the degree of enzymatic hydrolysis, control the enzymatic hydrolysis effect to stop on the sample surface, and prevent excessive enzyme solution from excessively corroding the tissue protein and destroying the integrity of the tissue protein.

[0038] The high-binding tissue protein of the present invention has the following beneficial characteristics:

[0039] (1) The technical solution of the present invention can provide a highly binding tissue protein "lean meat" skeleton for the development of block plant meat, which has good chewiness and meatiness. It has good binding ability with the plant protein gel system and the plant polysaccharide gel. This block plant meat product with multiple simulated tissue structures has good structural stability during processing, transportation, storage, and cooking, providing more product possibilities for plant meat products and greatly expanding the application scenarios of plant meat products.

[0040] (2) Through structural design and enzyme treatment, at the macro level, the tissue protein product has a uniformly distributed 1-3 mm pore structure, which can retain the emulsion gel. At the micro level, there are a large number of microporous structures with a diameter of 50-200 μm on the surface of the tissue protein, and the capillary action will adsorb the emulsion gel into the micropores. The pores and microporous structures together increase the contact and bonding area between the tissue protein and the emulsion gel, providing additional physical bonding in addition to the chemical bonding effect.

[0041] (3) Highly binding tissue protein can remove the adhesive system in current plant meat products, reduce the appearance and structure degradation caused by the addition of adhesives, save the need for separate research and development of adhesives, simplify the production process and time, and lay the foundation for the development of more forms of plant meat products. There is no need to add animal ingredients such as egg white powder, so the product can be marketed to a wider range of people and eliminate potential risks such as the production of antibiotics and hormones.

[0042] The high-binding tissue protein prepared by the technical solution of the present invention has a good meaty feel. It provides "lean meat" with a good skeleton effect. It can provide a good foundation for large pieces of plant meat with multiple simulated tissue structures such as "fat between lean meat", "fat meat" and "fascia". It provides plant meat products with good juiciness, layering and "tenderness", greatly improving the edible quality of plant meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 The high binding tissue protein map prepared in the examples and comparative examples of the present invention

[0044] Figure 2 The scanning electron microscope images of the high-binding tissue proteins prepared in the examples and comparative examples of the present invention are as follows:

[0045] Figure 3 The tensile strength test of large pieces of plant meat with multiple simulated tissue structures of the present invention

[0046] Figure 4 The block tearing machine of the present invention is a perspective view and a bottom view

[0047] Figure 5 The process flow chart of the present invention is

[0048] Figure 6 The invention discloses a large piece of vegetable meat with multiple simulated tissue structures made by using the high-binding tissue protein prepared by the invention. DETAILED DESCRIPTION

[0049] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0050] Example 1

[0051] (1) Mixing: 2 kg of soy protein isolate and 0.945 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 3.15 kg of water is sprayed in and mixed; then 2 kg of low-temperature soybean meal powder, 0.005 kg of L-cysteine, 0.15 kg of konjac flour, 0.05 kg of sodium alginate, 0.3 kg of seasoning and 0.05 kg of pigment are put into a mixing tank No. 2, and after mixing, 1.35 kg of water is sprayed in and mixed;

[0052] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0053] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 140° C., 170° C., 180° C. and 160° C., respectively. The screw speed of the extruder is 140 rpm, and the cooling temperature is 50° C.;

[0054] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0055] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 60 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0056] Example 2

[0057] (1) Mixing: 2.185 kg of soy protein isolate and 1.2 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 2.94 kg of water is sprayed into the mixing tank to mix; then 1.8 kg of low-temperature soybean meal powder, 0.015 kg of L-cysteine, 0.2 kg of konjac flour, 0.1 kg of sodium alginate, 0.25 kg of seasoning and 0.05 kg of pigment are put into a mixing tank No. 2, and after mixing, 1.26 kg of water is sprayed into the mixing tank to mix;

[0058] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0059] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 135° C., 160° C., 170° C. and 155° C., respectively. The screw speed of the extruder is 180 rpm, and the cooling temperature is 50° C.;

[0060] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0061] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 70 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0062] Example 3

[0063] (1) Mixing: 2.5 kg of soy protein isolate and 0.895 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 2.66 kg of water is sprayed in and mixed; then 2.3 kg of low-temperature soybean meal powder, 0.001 kg of L-cysteine, 0.17 kg of konjac flour, 0.075 kg of sodium alginate, 0.2 kg of seasoning and 0.05 kg of pigment are stirred in a temporary storage container, 1.35 kg of water is sprayed in, and homogenization is carried out for 20 minutes;

[0064] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0065] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 130° C., 150° C., 160° C. and 150° C., respectively. The screw speed of the extruder is 160 rpm, and the cooling temperature is 50° C.;

[0066] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0067] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 65 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0068] Example 4

[0069] (1) Polysaccharide-based emulsion A simulates connective tissue: After thoroughly mixing 0.08 kg of soy protein isolate with 9 kg of water, add 0.18 kg of konjac flour, 0.22 kg of seaweed powder, and 0.52 kg of sweet potato starch, pour into a cooking pot, and stir evenly;

[0070] (2) Protein-based emulsion B simulating fat: 0.18 kg of soy protein isolate was mixed with 8.5 kg of water, and then 0.45 kg of palm oil was added to fully emulsify the mixture. Then, 0.18 kg of curdlan and 0.69 kg of tapioca starch were added and stirred evenly.

[0071] (3) Protein-based emulsion C to simulate intermuscular fat: 0.18 kg of soy protein isolate was thoroughly mixed with 9.1 kg of water, and then 0.5 kg of coconut oil was added to fully emulsify the mixture. Then, 0.22 kg of curdlan was added and stirred evenly.

[0072] (4) Combination of multiple components: 10 kg of emulsion A, 6 kg of emulsion B and 2 kg of emulsion C in step 1 are mixed evenly with 5 kg of high-binding tissue protein prepared in Example 1, placed in a mold, vacuumed, heated at 95°C for 1 h, and cooled at 4°C to form a large piece of plant meat with a multi-simulated tissue structure.

[0073] Example 5

[0074] (1) Polysaccharide-based emulsion A simulates connective tissue: After thoroughly mixing 0.12 kg of soy protein isolate with 9 kg of water, add 0.22 kg of konjac flour, 0.18 kg of seaweed powder, and 0.48 kg of sweet potato starch, pour into a cooking pot, and stir evenly;

[0075] (2) Protein-based emulsion B simulating fat: 0.22 kg of soy protein isolate was mixed with 8.5 kg of water, and then 0.55 kg of palm oil was added to fully emulsify, and then 0.2 kg of curdlan and 0.53 kg of tapioca starch were added and stirred evenly;

[0076] (3) Protein-based emulsion simulating intramuscular fat: 0.22 kg of soy protein isolate was mixed with 9.1 kg of water, 0.45 kg of coconut oil was added to fully emulsify, and then 0.23 kg of curdlan was added and stirred evenly;

[0077] (4) Combination of multiple components: 9 kg of emulsion A, 6 kg of emulsion B and 3 kg of emulsion C in step 1 are mixed evenly with 5 kg of high-binding tissue protein prepared in Example 1, placed in a mold, evacuated, heated at 95°C for 1 h, and cooled at 4°C to form a large piece of plant meat with a multi-simulated tissue structure.

[0078] Comparative Example 1

[0079] (1) Mixing: 2 kg of soy protein isolate, 2 kg of low-temperature soybean meal powder, 0.945 kg of soy dietary fiber, 0.005 kg of L-cysteine, 0.15 kg of konjac flour, 0.05 kg of sodium alginate, 0.3 kg of seasoning and 0.05 kg of pigment were uniformly mixed, and then 4.5 kg of water was sprayed into the mixture, and the mixture was mixed using a mixer;

[0080] (2) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 140° C., 170° C., 180° C. and 160° C., respectively. The screw speed of the extruder is 140 rpm, and the cooling temperature is 50° C.;

[0081] (3) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0082] (4) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 60 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0083] Comparative Example 2

[0084] (1) Mixing: 2.5 kg of soy protein isolate is put into a mixing tank No. 1, and 3.7154 kg of water is sprayed into the mixing tank for mixing; then 2.3 kg of low-temperature soybean meal powder, 0.015 kg of L-cysteine, 0.2 kg of konjac flour, 0.1 kg of sodium alginate, 0.25 kg of seasoning and 0.05 kg of pigment are put into a mixing tank No. 2, and after mixing evenly, 1.3605 kg of water is sprayed into the mixing tank for mixing;

[0085] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0086] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 135° C., 160° C., 170° C. and 155° C., respectively. The screw speed of the extruder is 180 rpm, and the cooling temperature is 50° C.;

[0087] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0088] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 70 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0089] Comparative Example 3

[0090] (1) Mixing: 2.8 kg of soy protein isolate and 1.7 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 3.7154 kg of water is sprayed into the mixing tank to mix; then 0.015 kg of L-cysteine, 0.2 kg of konjac flour, 0.1 kg of sodium alginate, 0.25 kg of seasoning and 0.05 kg of pigment are put into the mixing tank No. 1, and after mixing, 1.3605 kg of water is sprayed into the mixing tank to mix;

[0091] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0092] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 135° C., 160° C., 170° C. and 155° C., respectively. The screw speed of the extruder is 180 rpm, and the cooling temperature is 50° C.;

[0093] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0094] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 70 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0095] Comparative Example 4

[0096] (1) Mixing: 2.15 kg of soy protein isolate and 1 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 3.15 kg of water is sprayed into the mixing tank and mixed evenly; then 2 kg of low-temperature soybean meal powder, 0.3 kg of seasoning and 0.05 kg of pigment are put into a mixing tank No. 2, and after mixing evenly, 1.35 kg of water is sprayed into the mixing tank and mixed evenly;

[0097] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0098] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 140° C., 170° C., 180° C. and 160° C., respectively. The screw speed of the extruder is 140 rpm, and the cooling temperature is 50° C.;

[0099] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (4) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0100] (5) Enzyme treatment: The block sample obtained after the treatment in step 3 is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50°C for 60 minutes, and then dried at 70°C to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0101] Comparative Example 5

[0102] (1) Mixing: 2.185 kg of soy protein isolate and 1.2 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 2.94 kg of water is sprayed into the mixing tank to mix; then 1.8 kg of low-temperature soybean meal powder, 0.015 kg of L-cysteine, 0.2 kg of konjac flour, 0.1 kg of sodium alginate, 0.25 kg of seasoning and 0.05 kg of pigment are put into a mixing tank No. 2, and after mixing, 1.26 kg of water is sprayed into the mixing tank to mix;

[0103] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0104] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 135° C., 160° C., 170° C. and 155° C., respectively. The screw speed of the extruder is 180 rpm, and the cooling temperature is 50° C.;

[0105] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a commercially available dicing machine to obtain a block sample;

[0106] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 70 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0107] Comparative Example 6

[0108] (1) Mixing: 2.5 kg of soy protein isolate and 0.895 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 2.66 kg of water is sprayed in and mixed; then 2.3 kg of low-temperature soybean meal powder, 0.001 kg of L-cysteine, 0.17 kg of konjac flour, 0.075 kg of sodium alginate, 0.2 kg of seasoning and 0.05 kg of pigment are stirred in a temporary storage container, 1.35 kg of water is sprayed in, and homogenization is carried out for 20 minutes;

[0109] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0110] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 130° C., 150° C., 160° C. and 150° C., respectively. The screw speed of the extruder is 160 rpm, and the cooling temperature is 50° C.;

[0111] (4) Blocking: The tissue protein obtained by extrusion in step (3) is put into a block-tearing machine, and the block sample is torn by the block-tearing machine, dried at 70° C. to a moisture content of 10%, and stored for further processing.

[0112] Comparative Example 7

[0113] (1) Mixing: 2 kg of soy protein isolate and 0.945 kg of soy dietary fiber are put into a mixing tank No. 1, and after mixing, 3.15 kg of water is sprayed in and mixed; then 2 kg of low-temperature soybean meal powder, 0.005 kg of L-cysteine, 0.15 kg of konjac flour, 0.05 kg of sodium alginate, 0.3 kg of seasoning and 0.05 kg of pigment are put into a mixing tank No. 2, and after mixing, 1.35 kg of water is sprayed in and mixed;

[0114] (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes;

[0115] (3) Extrusion: The homogenized material in step (2) is added to a feeder, and the material is uniformly fed into a twin-screw extruder at a feeding rate of 80 kg / hour. The extruder performs extrusion treatment, and the temperatures of zones 1 to 4 are 150° C., 180° C., 190° C. and 170° C., respectively. The screw speed of the extruder is 130 rpm, and the cooling temperature is 50° C.;

[0116] (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample;

[0117] (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. It is kept in an environment of 50° C. for 60 minutes, and then dried at 70° C. to a moisture content of 10% to obtain a high-binding tissue protein, which is stored for further processing.

[0118] Comparative Example 8

[0119] (1) Polysaccharide-based emulsion A simulates connective tissue: After thoroughly mixing 0.08 kg of soy protein isolate with 9 kg of water, add 0.18 kg of konjac flour, 0.22 kg of seaweed powder, and 0.52 kg of sweet potato starch, pour into a cooking pot, and stir evenly;

[0120] (2) Protein-based emulsion B simulating fat: 0.18 kg of soy protein isolate was mixed with 8.5 kg of water, and then 0.45 kg of palm oil was added to fully emulsify the mixture. Then, 0.18 kg of curdlan and 0.69 kg of tapioca starch were added and stirred evenly.

[0121] (3) Protein-based emulsion simulating intramuscular fat: 0.18 kg of soy protein isolate was mixed with 9.1 kg of water, and then coconut oil was added to fully emulsify the mixture. Then, 0.22 kg of curdlan was added and stirred evenly.

[0122] (4) Combination of multiple components: 10 kg of emulsion A, 6 kg of emulsion B and 2 kg of emulsion C in step 1 are mixed evenly with 5 kg of high-binding tissue protein prepared in comparative example 1, placed in a mold, evacuated, heated at 95°C for 1 h, and cooled at 4°C to form a large piece of plant meat with a multi-simulated tissue structure.

[0123] Comparative Example 9

[0124] (1) Polysaccharide-based emulsion A simulates connective tissue: After thoroughly mixing 0.08 kg of soy protein isolate with 9 kg of water, add 0.18 kg of konjac flour, 0.22 kg of seaweed powder, and 0.52 kg of sweet potato starch, pour into a cooking pot, and stir evenly;

[0125] (2) Protein-based emulsion B simulating fat: 0.18 kg of soy protein isolate was mixed with 8.5 kg of water, and then 0.45 kg of palm oil was added to fully emulsify the mixture. Then, 0.18 kg of curdlan and 0.69 kg of tapioca starch were added and stirred evenly.

[0126] (3) Protein-based emulsion simulating intramuscular fat: 0.18 kg of soy protein isolate was mixed with 9.1 kg of water, and then coconut oil was added to fully emulsify the mixture. Then, 0.22 kg of curdlan was added and stirred evenly.

[0127] (4) Combination of multiple components: 10 kg of emulsion A, 6 kg of emulsion B and 2 kg of emulsion C in step 1 are mixed evenly with 5 kg of high-binding tissue protein prepared in comparative example 6, placed in a mold, evacuated, heated at 95°C for 1 h, and cooled at 4°C to obtain a large piece of plant meat with a multi-simulated tissue structure.

[0128] Evaluation of large plant-based meat products with high binding textured proteins and multiple simulated tissue structures:

[0129] 1. Sample pictures:

[0130] In terms of macrostructure, the following can be seen from the pictures of the examples and comparative samples ( Figure 1) It can be seen that the high-binding tissue protein obtained by Examples 1-3 of the present invention has a rough surface and an irregular shape, good uniformity, and can provide good binding sites for multiple simulated tissue structures. In the process of comparative example 1, the raw material was not homogenized, and the tissue protein with a good structure could not be formed. After passing through the block dismantling machine, it became too crushed. There was no soybean dietary fiber in the raw materials of comparative example 2, the cross-linking of the high-protein content system was too strong, the structure of the tissue protein was dense, and the blocks could not be effectively torn, and the rough and porous surface could not be obtained by enzyme treatment. In comparative example 3, soybean meal was not added to the raw materials, and the entire system lacked a "bridge" for the fusion of protein and fiber. The fracture surface was rough after the torn block treatment, the internal structure strength of the surface tissue protein was insufficient, and there was no sufficient cross-linking between the substances, and the uniformity of the tissue protein was poor. In comparative example 4, L-cysteine, konjac flour and sodium alginate were not added, resulting in poor uniformity of the tissue protein, and no fine and dense cavity structure appeared after enzyme treatment. In Comparative Example 5, after extrusion, the sample was not passed through the specially designed tearing machine in the present invention, but was cut into pieces. The sample was too regular and the surface area was relatively small compared to the tearing sample. Comparative Example 6 did not undergo the enzyme treatment step, and the surface was well organized. Although there was a certain degree of roughness, there was still a large gap in the binding force compared with the embodiments and other simulated structures. The extrusion parameters in Comparative Example 7 were out of range, and burnt may have occurred during the extrusion process, and the protein was not well organized.

[0131] 2. Microstructure pictures:

[0132] In terms of microstructure, the 500x scanning electron microscope images of the embodiments and comparative examples ( Figure 2) It can be seen that the high-binding tissue protein obtained by the method of the present invention has a pore structure with a diameter of 50-200 microns on the surface, which provides a large area of ​​binding sites for other emulsion gels, and it is also proved in the obtained multi-simulation component plant meat that it has a strong binding with protein gel and polysaccharide gel. In the processing of Comparative Example 1, the raw materials were not homogenized, resulting in a tight bond inside the raw materials, resulting in uneven texture of the final product, insufficient cross-linking between proteins, and a structure like stacked protein particles. There is no soybean dietary fiber in the raw materials of Comparative Example 2, and the cross-linking of the high-protein content system is too strong, the structure of the tissue protein is dense, and the surface is tight and smooth. In Comparative Example 3, soybean meal is not added to the raw materials, and the entire system lacks a "bridge" for the fusion of protein and fiber. The fracture surface is rough after tearing, with hemispherical particles, the internal structure strength of the surface tissue protein is insufficient, and the substances are not sufficiently cross-linked. In comparative example 4, L-cysteine, konjac flour and sodium alginate are not added, and the lack of L-cysteine ​​causes the main deficiency of disulfide bond of the main structural force of tissue protein to be maintained, and more cracks appear after tearing, and the lack of konjac flour and sodium alginate has caused adverse effects on the binding ability of tissue protein with protein gel or polysaccharide gel in subsequent thermal processing. In comparative example 5, after the sample is extruded, there is no targeted special designed tearing machine in the present invention, but the block cutting process, although micron-level holes have also appeared on the surface, there is also a large proportion of position smoothness higher. Comparative example 6 does not pass through the enzyme treatment step, and the surface is well organized. Although there is a certain roughness, compared with the embodiment, there is still a large gap in the binding force with other simulated structures. Extrusion process is also an important condition that the protein-fiber system can be fully fused. Compared with the embodiment and other comparative examples, the raw material in comparative example 7 is loose, and may produce burnt in the extrusion process, and the protein cannot be organized.

[0133] 3. Evaluation of tensile strength of large pieces of plant meat with multiple simulated tissue structures:

[0134] The large pieces of vegetable meat with multiple simulated tissue structures prepared in Examples 4-5 and Comparative Examples 8-9 were cut into slices of 0.3×5×3 cm and tested for texture using a physical property tester. The test conditions were as follows:

[0135] Test fixture: A / MTG, test speed: 1mm / s.

[0136] The stress peak in the test occurs at the moment the plant meat slice breaks. This stress can represent the tensile strength of the plant meat and can reflect the bonding strength of multiple components in the plant meat.

[0137] Depend on Figure 3 The tensile strength test shows that the samples prepared in Comparative Examples 8 and 9 will break under a smaller force than the plant meat prepared in Examples 4 and 5. And the breaking time is earlier, indicating that their deformation resistance is also poorer than that of the samples prepared in the examples.

[0138] The high-binding tissue protein prepared by the method of the present invention has good binding properties for polysaccharides and protein emulsions, and the prepared large pieces of plant meat with multiple simulated tissue structures have good integrity, can provide plant meat products with good juiciness and rich layering, and are adaptable to a variety of cooking methods, laying a good technical foundation for the development of plant meat-related industries, and is a product of excellent quality.

Claims

1. A method for preparing a high-binding tissue protein, characterized in that: The following steps are involved: (1) Mixing: Put soy protein isolate and soy dietary fiber into mixing tank No. 1, mix them evenly, then spray 70% of the total weight of water into them and mix them evenly; then put low-temperature soybean meal powder, L-cysteine, konjac flour, sodium alginate, seasoning and pigment into mixing tank No. 2, mix them evenly, then spray the remaining 30% of water into them and mix them evenly; (2) Homogenization: Input the materials in mixing tanks No. 1 and No. 2 into the homogenizing tank and homogenize for 20 minutes; (3) Extrusion: adding the homogenized material in step (2) into a feeder and evenly inputting it into a twin-screw extruder for extrusion treatment; (4) tearing into pieces: putting the tissue protein obtained by extrusion in step (3) into a tearing machine, and tearing the pieces into pieces by the tearing machine to obtain a block sample; (5) Enzyme treatment: The block sample obtained after the treatment in step (4) is passed through a conveyor belt, and the enzyme solution is evenly sprayed on the surface of the sample. The sample is reacted in an environment of 50° C., and then dried at 70° C. to a moisture content of 10% to obtain a highly binding tissue protein.

2. The method for preparing a high-binding tissue protein according to claim 1, characterized in that: In the step (1), the following ingredients are included by weight: 40-45 parts of water, 20-25 parts of soy protein isolate, 8.9-12 parts of soy dietary fiber, 18-23 parts of low-temperature soybean meal powder, 0.05-0.15 parts of L-cysteine, 1.5-2 parts of konjac flour, 0.5-1 parts of sodium alginate, 2-3 parts of seasoning, and 0.5 parts of pigment.

3. The method for preparing a high-binding tissue protein according to claim 1, characterized in that: In the step (1), when the mixing tank is in working condition, the rotation speed of the mixing blade is 360 rpm; in the step (2), when the homogenizing tank is in working condition, the rotation speed of the homogenizing blade is 30 rpm.

4. The method for preparing a highly binding tissue protein according to claim 1, characterized in that: In the step (3), the extruder is a twin-screw extruder having four individually adjustable temperature control zones, namely zone one, zone two, zone three and zone four from the feed port to the discharge port, with temperatures of 130-140°C, 150-170°C, 160-180°C, 150-160°C, respectively, and a screw speed of 140-180rpm. A cooling die is connected to the end of the extruder, and 50°C circulating cooling water is introduced.

5. The method for preparing a tissue protein with high binding capacity according to claim 1, characterized in that: The core component of the block tearing machine in step (4) is a high-speed multi-layer multi-blade structure, the driving motor drives the transmission shaft (6) to rotate, and there are three groups of blade clamps on the transmission shaft (6), one of which is a blade clamp (5), and the blade (3) is fixed on the blade clamp (5), and each blade clamp has seven blades; A metal stopper (2) parallel to the blades (3) is fixed on the barrel (1) between the two groups of blades on the transmission shaft (6); the transmission shaft (6) and the blade clamp (5) fixed on the transmission shaft and the blades (3) are fixed on the barrel (1) via a fixing rod (4); and the rotation speed of the block tearing machine is 360 rpm.

6. The method for preparing a tissue protein with high binding capacity according to claim 1, characterized in that: The enzyme in step (5) is cellulase, the enzyme activity is 2142U / g, the concentration of the enzyme preparation is 80-120ml / L, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 60-70min.

7. A method for preparing a large piece of plant meat with multiple simulated tissue structures, characterized in that: The following steps are involved: (1) Polysaccharide-based emulsion simulating connective tissue: After fully mixing soy protein isolate and water, add konjac flour, seaweed flour, and sweet potato starch, pour into a cooking pot, and stir evenly; (2) Protein-based emulsion simulating fat: Soy protein isolate and water are thoroughly mixed, palm oil is added to fully emulsify, and then curdlan and tapioca starch are added and stirred evenly; (3) Protein-based emulsion simulating intermuscular fat: Soy protein isolate and water are thoroughly mixed, coconut oil is added to fully emulsify, and then curdlan is added and stirred evenly; (4) Combining multiple components: In parts by weight, 9-10 parts of the emulsion prepared in step (1), 5-6 parts of the emulsion prepared in step (2) and 2-3 parts of the emulsion prepared in step (3) are mixed evenly with 5 parts of the high-binding textured protein prepared according to any one of claims 1 to 6, placed in a mold, vacuumed, heated, and cooled to form a large piece of plant meat with a multi-simulated tissue structure.

8. The method for preparing a large piece of plant meat with multiple simulated tissue structures according to claim 7, characterized in that: In the step (1), the ingredients include, by weight, 90 parts of water, 0.8-1.2 parts of soy protein isolate, 1.8-2.2 parts of konjac flour, 1.8-2.2 parts of seaweed flour, and 4.5-5.5 parts of sweet potato starch.

9. The method for preparing a large piece of plant meat with multiple simulated tissue structures according to claim 7, characterized in that: In the step (2), the ingredients include, by weight, 85 parts of water, 1.8-2.2 parts of soy protein isolate, 4.5-5.5 parts of palm oil, 4.8-5.3 parts of curdlan, and 3.5-4 parts of tapioca starch.

10. The method for preparing a large piece of plant meat with multiple simulated tissue structures according to claim 7, characterized in that: In the step (3), the components include, by weight, 91 parts of water, 1.8-2.2 parts of soy protein isolate, 4.5-5.5 parts of coconut oil, and 1.8-2.2 parts of curdlan; In the step (4), the mixture is heated at 95°C for 1 hour and cooled in a 4°C environment to form a film.

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