Preparation method of muscle protein soft meal food suitable for being swallowed by old people

Abstract

The invention discloses a preparation method of muscle protein soft meal food suitable for being swallowed by old people, and belongs to the technical field of food processing. According to the invention, the myofibrillar protein is subjected to charge modification by a PG enzymolysis method and is mixed with the vegetable puree in different proportions, and the mixture is subjected to thermal induction to form a reversible gel system, so that IDDSI II-IV level is covered, and the requirements of patients with mild to severe dysphagia are met. The system viscosity is reduced, and the colloidal feeling caused by a traditional thickening agent is avoided; the high-fiber vegetable puree enhances cohesion, solves the problem that natural vegetable puree is easy to layer, and the modified myofibrillar protein and the vegetable puree are mixed, so that the problems that the vegetable puree is high in viscosity and not easy to swallow after being heated are solved.

Description

Technical Field

[0001] The invention belongs to the field of food processing and technology, and particularly relates to a method for preparing a muscle protein soft meal food suitable for swallowing by the elderly. Background Art

[0002] Due to the deterioration of chewing and swallowing functions, the elderly need low-viscosity, high-cohesive foods to avoid aspiration. However, existing high-protein foods (such as protein powder suspensions) often have problems such as strong granularity, uneven texture after heat-induced gelation, and water precipitation after reheating. Thickened fluid foods are a type of food specifically for dysphagia that is in a flowing or liquid state. The principle of improvement is to appropriately increase the viscosity of liquid foods to reduce the speed of food flowing in the pharynx and esophagus, while regulating cohesion, reducing pharyngeal residue, and avoiding the risk of choking. The International Dietary Standardization Institute for Dysphagia (IDDSI) classifies and defines this type of food based on differences in texture and consistency, dividing it into eight levels from completely liquid (thin, very slightly thick, low thick, medium thick, and high thick) to solid (finely broken and soft, soft and bite-sized, and food in its original state), providing standardized guidance for the design and production of dysphagia foods. The 2019 edition of my country's "Chinese Expert Consensus on Dietary Nutritional Management of Dysphagia" divides thickened fluid foods into three levels, based on the dietary habits of Chinese people: Level 1 low viscosity (50-100 mPa·s), Level 2 medium viscosity (150-300 mPa·s), and Level 3 high viscosity (300-500 mPa·s). In addition, such foods should be homogeneous, smooth, and have appropriate shear or extensional rheological properties; considering the Chinese habit of eating hot food, such foods should have good thermal stability. Therefore, the hierarchical regulation of the colloidal properties of thickened fluid foods is the key to designing foods that meet the needs of different levels of dysphagia. Traditional thickeners (such as starch) rely on high-temperature gelatinization, resulting in a rough taste and the inability to achieve reversible gel properties, making it difficult to adapt to storage and reheating requirements. Currently, most commercial products use polysaccharide thickeners (modified starch, xanthan gum, guar gum, etc.) to achieve the purpose of regulating colloidal properties, which does not meet the requirements of clean labels; and high-protein products are relatively scarce, and their nutritional and health properties need to be improved.

[0003] Compared with plant-derived and dairy-derived proteins, muscle protein has structural characteristics such as fibrous, large molecules, multiple sites, and easy assembly. Taking myosin as an example, its thickening ability is stronger and can form a colloidal system with different rheological properties. In terms of nutrition, muscle protein is rich in essential amino acids such as branched-chain amino acids and leucine, and its digestibility is as high as 94%. The digestible essential amino acid score (DIAAS) exceeds 100. It is a good carrier (with high bioavailability) for taurine, carnosine, vitamins (B3, B6 and B12) and minerals (iron, zinc and magnesium). It can delay muscle attenuation in the elderly and prevent and improve bone loss, malnutrition, sarcopenia and other diseases. It can be seen that muscle protein has great potential for thickening fluid foods and can meet the nutritional needs of people with dysphagia such as the elderly and rehabilitation patients. However, the use of muscle protein to prepare fluid foods still has disadvantages such as easy aggregation, caking, reduced fluidity and poor uniformity when heated. Summary of the Invention

[0004] [Technical Issues]

[0005] The technical problems to be solved by the present invention are the lack of high-protein soft food products on the market, the contradiction between viscosity and swallowing safety, poor reheating stability, easy aggregation and caking when heated, reduced fluidity and poor uniformity.

[0006] [Technical solution]

[0007] To address these issues, the present invention provides a method for preparing a muscle protein soft meal suitable for the elderly. Myofibrillar protein is enzymatically modified with PG (protein glutaminase) and then mixed with vegetable purees in varying proportions. This mixture is then heat-induced to form a reversible gel system. This results in a food product with a high protein content (1%-3%), low viscosity, excellent lubricity, and good reheat stability. This method offers environmentally friendly, efficient, operationally sound, and safe manufacturing processes, making it suitable for industrial production.

[0008] A method for preparing a muscle protein soft meal food suitable for swallowing by the elderly comprises the following steps:

[0009] (1) extracting myofibrillar protein from the longissimus dorsi muscle of pork using a high-pressure homogenization-assisted low-salt concentration ion washing method, preparing a myofibrillar protein suspension, and using PG enzyme to enzymatically modify the pork myofibrillar protein, stirring, and fully reacting to prepare an enzyme-modified protein solution;

[0010] (2) Pre-cook the vegetables and then mash them into a paste;

[0011] (3) mixing the protein solution of step (1) with the vegetable puree of step (2), stirring and mixing thoroughly to obtain a blended material;

[0012] (4) The substance obtained in (3) is heated, sterilized, and then cooled to form a reversible thermal responsive gel network, thereby obtaining a muscle protein soft meal food suitable for swallowing by the elderly.

[0013] In one embodiment, in step (1), the source of the myofibrillar protein includes but is not limited to pork, chicken, beef, and fish.

[0014] In one embodiment, in step (1), the myofibrillar protein is extracted by mincing the pork with a meat grinder and mixing it with ten volumes of buffer (20mM phosphate, 100mM KCl, 1mM EDTA-2Na, pH 7.0). Homogenize the pork with a shear at 10,000rpm for 30 seconds, repeating 5 times. Then centrifuge the homogenate at 1,000g and 2°C for 15 minutes, discard the supernatant, and collect the precipitate. Add five volumes of buffer to the precipitate, shear for 1 minute, repeat three times, continue centrifugation, and collect the precipitate. Continue to add five volumes of buffer to the precipitate, shear for 1 minute, repeat three times, and filter through four layers of gauze, and rinse the gauze with five volumes of buffer. Collect all the filtrates and centrifuge to collect the precipitate. Wash the precipitate three times with five volumes of buffer and centrifuge to obtain a precipitate, which is myofibrillar protein.

[0015] In one embodiment, in step (1), the concentration of the myofibrillar protein suspension is 2.5-3.5 wt%.

[0016] In one embodiment, in step (1), the PG enzyme activity is 500 U / g.

[0017] In one embodiment, in step (1), the amount of PG enzyme added is 1 to 16 U / g protein.

[0018] In one embodiment, in step (1), the stirring speed is 200 to 400 r / min.

[0019] In one embodiment, in step (1), the PG enzyme reaction conditions are 37° C., 4 to 16 hours.

[0020] In one embodiment, in step (2), the vegetable source includes but is not limited to one of potatoes, carrots, pumpkins, spinach, tomatoes, and bell peppers.

[0021] In one embodiment, in step (2), the vegetable cooking conditions are pre-cooking at 90-100° C. for 20 minutes.

[0022] In one embodiment, in step (3), the mass ratio of the vegetable puree to the myofibrillar protein suspension is 4:1-16.

[0023] In one embodiment, in step (3), after the protein solution and the vegetable puree are blended, additional nutrients may be added, including but not limited to one or more of oils, vitamins, minerals, and dietary fiber.

[0024] In one embodiment, in step (4), the heating temperature is 90° C. and the heating time is 10 minutes.

[0025] The present invention provides a muscle protein soft meal food prepared by the above method and suitable for swallowing by the elderly.

[0026] The present invention also provides an application of the muscle protein soft meal food suitable for swallowing by the elderly prepared by the above-mentioned preparation method in the field of formula foods.

[0027] [Beneficial Effects]

[0028] (1) The present invention achieves coverage of IDDS III-IV levels (shear viscosity 0.1-50 Pa·s) through myofibrillar protein modification and vegetable puree viscosity gradient design, meeting the needs of patients with mild to severe dysphagia. The viscosity of the system is reduced to avoid the colloid texture caused by traditional thickeners; high-fiber vegetable puree enhances cohesion, solving the problem of easy stratification of natural vegetable puree, and the modified myofibrillar protein can be mixed with vegetable puree, solving the problem of high viscosity after heating and difficulty in swallowing.

[0029] (2) The protein content can be controlled at 1-3%, enabling the development of high-protein soft food products to meet the dual needs of people with swallowing dysfunction for nutritional fortification and food texture safety (in line with IDDSI Level standards).

[0030] (3) The reversible gel network partially disintegrates during reheating and quickly recovers its structure after cooling, with a moisture retention rate of ≥95%, preventing water from being released after reheating. It has good application prospects and social and economic benefits.

[0031] (4) Myofibrillar protein modified by protein-glutaminase (PG enzyme) has temperature-sensitive reversible gel properties. It can form a soft gel at low temperature, partially dissolve at high temperature, and restore the gel state after cooling. It is suitable for multiple heating and shape maintenance.

[0032] (5) The present invention prepares high-protein liquid food with uniform texture and rich nutrition suitable for swallowing by the elderly. By adjusting the ratio of protein to vegetable puree or adding nutrients, the texture and composition of the product can be adjusted to meet the dietary needs of people with different levels of swallowing difficulties, thereby achieving synergistic optimization of high protein, low viscosity, lubricity and reheating stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1The dropper flow test, fork drop test, spoon tilt test and grade determination of Examples 1 to 4 and Comparative Example 1;

[0034] Figure 2 Viscosity-shear rate curves of Examples 1 to 4 and Comparative Example 1 at 4°C;

[0035] Figure 3 Viscosity-shear rate curves of Examples 1 to 4 and Comparative Example 1 at 40°C;

[0036] Figure 4 The stress-shear rate curves of Examples 1 to 4 and Comparative Example 1 at 4°C are shown;

[0037] Figure 5 The stress-shear rate curves of Examples 1 to 4 and Comparative Example 1 at 40°C are shown;

[0038] Figure 6 The strain-storage modulus curves of Examples 1 to 4 and Comparative Example 1 at 4°C are shown;

[0039] Figure 7 The strain-storage modulus curves of Examples 1 to 4 and Comparative Example 1 at 40°C are shown;

[0040] Figure 8 : The strain-loss modulus curves of Examples 1 to 4 and Comparative Example 1 at 4°C;

[0041] Figure 9 : The strain-loss modulus curves of Examples 1 to 4 and Comparative Example 1 at 40°C;

[0042] Figure 10 Frequency-storage modulus curves of Examples 1 to 4 and Comparative Example 1 at 4°C;

[0043] Figure 11 Frequency-storage modulus curves of Examples 1 to 4 and Comparative Example 1 at 40°C;

[0044] Figure 12 The frequency-loss modulus curves of Examples 1 to 4 and Comparative Example 1 at 4°C are shown;

[0045] Figure 13 The frequency-loss modulus curves of Examples 1 to 4 and Comparative Example 1 at 40°C are shown;

[0046] Figure 14 These are product pictures of Examples 1 to 4 and Comparative Example 1. DETAILED DESCRIPTION

[0047] The following describes preferred embodiments of the present invention. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0048] The PG enzyme used in the present invention comes from Amano Enzyme Preparation (Jiangsu) Co., Ltd., and is a protein-glutaminase with an enzyme activity of 500 U / g.

[0049] The test method used in the present invention is:

[0050] 1. Analysis of product rheological behavior:

[0051] Rheometers were used to study sample strength, viscosity, and stability. The change in storage modulus (G') with frequency was used to characterize sample strength, while the change in storage modulus (G') with frequency was used to characterize sample viscosity and stress. Test conditions were: shear rate ramp mode, temperatures 4°C and 40°C, log 0.1 to 100 l / s; amplitude sweep mode, temperatures 4°C and 40°C, frequency 1 Hz, stress range 0.1 to 100%; frequency sweep mode, temperatures 4°C and 40°C, stress 2%.

[0052] 2. IDDSI classification of fluids:

[0053] Using an IDDSI standard No. 3 dropper (1.2mm inner diameter), fill the dropper with the sample, ensuring there are no bubbles. Place the dropper vertically, approximately 5cm from the surface of the graduated cylinder. Release the dropper and record the time it takes for 10 drops of sample to fall. Repeat the test three times and take the average value. Determine the sample's IDDSI Level according to the IDDSI standard.

[0054] IDDSI Level 0: Liquid, dripping time < 1 second.

[0055] IDDSI Level 1: Slightly thickened liquid, dripping time 1 to 3 seconds.

[0056] IDDSI Level 2: Slightly thickened liquid, with a dripping time of 3 to 7 seconds.

[0057] IDDSI Level 3: Moderately thickened liquid, dripping time > 7 seconds.

[0058] IDDSI Level 4: Pureed food, high consistency, not suitable for the drop test, the spoon test is required.

[0059] IDDSI Level 5: Soft food, not suitable for the drop test, and the fork test is required.

[0060] IDDSI Level 6-7: Ordinary food, not suitable for drip test.

[0061] 3. Texture test of the product at palatable temperature

[0062] The samples were analyzed using a texture analyzer. Test conditions: probe length 0.75s; pre-test speed 1mm / s; test speed 1mm / s; side-to-back speed 1mm / s; compression set 50%; initial force 5.0g. Texture characteristics such as hardness, elasticity, stickiness, and chewiness were measured.

[0063] The present invention will be further described below with reference to implementation cases.

[0064] The room temperature below refers to 25°C.

[0065] Example 1

[0066] A method for preparing a soft meal of muscle protein suitable for swallowing by the elderly, the specific process steps of which are as follows:

[0067] (1) Extraction of pork myofibrillar protein and PG enzyme modification: The extracted myofibrillar protein was prepared into 20 g of 3% protein suspension, 19.2 mg of PG enzyme (enzyme activity 500 U / g) was added, the reaction temperature was 37°C, the reaction time was 4 hours, and the stirring speed was 300 r / min.

[0068] (2) Preparation of vegetable puree: Cut carrots and potatoes into pieces and pre-cook for 20 minutes. Then use a high-speed homogenizer to homogenize at 25°C for 2 minutes to ensure a fine texture without particles. Weigh 20g of carrot puree and 60g of potato puree and cool them to room temperature.

[0069] (3) Blending pork myofibrillar protein with vegetable puree: The protein solution obtained in step (1) and the vegetable puree (2) are evenly mixed and placed in a sealed container.

[0070] (4) heating the blended material, sterilizing it, and then cooling it to form a reversible thermal responsive gel network: placing the blended material obtained in (3) in a water bath at 90° C. for 10 minutes, fully heating and sterilizing it, and cooling it to room temperature to obtain a high-protein liquid food with a vegetable puree mass content of 80% and a protein dispersion mass content of 20%.

[0071] Example 2

[0072] A method for preparing a soft meal of muscle protein suitable for swallowing by the elderly, the specific process steps of which are as follows:

[0073] (1) Extraction of pork myofibrillar protein and PG enzyme modification: The extracted myofibrillar protein was prepared into 40 g of 3% protein suspension, 38.4 mg of PG enzyme (enzyme activity 500 U / g) was added, the reaction temperature was 37°C, the reaction time was 4 hours, and the stirring speed was 300 r / min.

[0074] (2) Preparation of vegetable puree: Cut carrots and potatoes into pieces and pre-cook for 20 minutes. Then use a high-speed homogenizer to homogenize at 25°C for 2 minutes to ensure a fine texture without particles. Weigh 20g of carrot puree and 40g of potato puree and cool them to room temperature.

[0075] (3) Blending pork myofibrillar protein with vegetable puree: The protein solution obtained in step (1) and the vegetable puree (2) are evenly mixed and placed in a sealed container.

[0076] (4) heating the blended material, sterilizing it, and then cooling it to form a reversible thermal responsive gel network: placing the blended material obtained in (3) in a water bath at 90° C. for 10 minutes, heating and sterilizing it, and cooling it to room temperature to obtain a high-protein liquid food with a vegetable puree mass content of 60% and a protein dispersion mass content of 40%.

[0077] Example 3

[0078] A method for preparing a soft meal of muscle protein suitable for swallowing by the elderly, the specific process steps of which are as follows:

[0079] (1) Extraction of pork myofibrillar protein and PG enzyme modification: The extracted myofibrillar protein was prepared into 60 g of 3% protein suspension, 57.6 mg of PG enzyme (enzyme activity 500 U / g) was added, the reaction temperature was 37°C, the reaction time was 4 hours, and the stirring speed was 300 r / min.

[0080] (2) Preparation of vegetable puree: Cut carrots and potatoes into pieces and pre-cook for 20 minutes. Then use a high-speed homogenizer to homogenize at 25°C for 2 minutes to ensure a fine texture without particles. Weigh 20g of carrot puree and 20g of potato puree and cool them to room temperature.

[0081] (3) Blending pork myofibrillar protein with vegetable puree: The protein solution obtained in step (1) and the vegetable puree (2) are evenly mixed and placed in a sealed container.

[0082] (4) heating the blended material, sterilizing it, and then cooling it to form a reversible thermal responsive gel network: placing the blended material obtained in (3) in a water bath at 90° C. for 10 minutes, fully heating and sterilizing it, and cooling it to room temperature to obtain a high-protein liquid food with a vegetable puree content of 40% by mass and a protein dispersion content of 60% by mass.

[0083] Example 4

[0084] A method for preparing a soft meal of muscle protein suitable for swallowing by the elderly, the specific process steps of which are as follows:

[0085] (1) Extraction of pork myofibrillar protein and PG enzyme modification: The extracted myofibrillar protein was prepared into 80 g of 3% protein suspension, and 76.8 mg of PG enzyme (enzyme activity 500 U / g) was added. The reaction temperature was 37°C, the reaction time was 4 hours, and the stirring speed was 300 r / min.

[0086] (2) Preparation of vegetable puree: Pre-cook carrot pieces for 20 minutes, then homogenize them at 25°C for 2 minutes using a high-speed homogenizer to ensure a fine texture without particles. Weigh 20 g of carrot puree and cool it to room temperature.

[0087] (3) Blending pork myofibrillar protein with vegetable puree: The protein solution obtained in step (1) and the vegetable puree (2) are evenly mixed and placed in a sealed container.

[0088] (4) heating the blended material, sterilizing it, and then cooling it to form a reversible thermal responsive gel network: placing the blended material obtained in (3) in a water bath at 90° C. for 10 minutes, heating and sterilizing it fully, and cooling it to room temperature to obtain a high-protein liquid food with a vegetable puree content of 20% by weight and a protein dispersion content of 80% by weight.

[0089] Comparative Example 1

[0090] (1) Preparation of vegetable puree: Cut carrots and potatoes into pieces and pre-cook for 20 minutes. Then use a high-speed homogenizer to homogenize at 25°C for 2 minutes to ensure a fine texture without particles. Weigh 20g of carrot puree and 80g of potato puree and cool to room temperature.

[0091] (2) Mix (1) evenly, seal, and heat in a water bath at 90° C. for 10 minutes to fully heat and sterilize, and cool to room temperature to obtain a product with a vegetable puree content of 100%.

[0092] Depend on Figure 1 It can be seen that Comparative Example 1 can be formed on a spoon, tilted and tapped, and cannot fall from the spoon, which indicates that the samples all belong to the V-level mud type in the IDDSI classification. Compared with Comparative Example 1, the two groups of Examples 1 and 2 can slowly fall from the spoon after tilting and tapping the spoon, and will not scatter or spread out when falling on a flat surface, which indicates that the samples all belong to the IV-level fine-sunken type in the IDDSI classification. The gel strength of Comparative Example 1 without the addition of protein dispersion is too strong, and it clumps after eating and is difficult to swallow; the gel strength of Examples 1 and 2 is moderate, which allows the food to maintain its completed shape in the mouth and is easy to swallow. The gel strength of Example 3 is relatively weak and has fluidity. According to the IDDSI standard, it is classified as a Class III moderately thickened liquid; Example 4 has relatively strong fluidity and is classified as a Class II lightly thickened liquid according to the IDDSI standard.

[0093] Table 1 Liquid food properties of Examples 1-4 and Comparative Example 1

[0094]

[0095] Note: In the letter notation, identical letters indicate no significant differences between groups (p ≥ 0.05); different letters indicate significant differences (p < 0.05). Hardness, Adhesiveness, and Chewability: Significant differences were observed among all treatment groups (p < 0.05), with Comparative Example 1 > Example 1 > Example 2 > Example 4 > Example 3. Elasticity: No significant differences were observed among the groups (p > 0.05). Cohesiveness: Comparative Example 1 showed no difference from Examples 1 and 2, but was significantly higher than that of Examples 3 and 4.

[0096] Figures 2 to 13 Rheological characterization revealed that, under 4°C testing conditions, Example 1 exhibited similar apparent viscosity, yield stress, and storage modulus to Comparative Example 1. When the system temperature rose to 40°C, the viscosity, yield stress, and storage modulus of Example 1 decreased due to the dynamic reorganization of the thermoresponsive molecular segments, and the downward trend was significantly greater than that of Comparative Example 1. This decrease in viscosity, yield stress, and storage modulus indicates a weakened product viscosity and reduced gel strength, making it more suitable for swallowing.

[0097] Figures 2 to 13 Rheological characterization shows that, under 4°C testing conditions, the product of Example 2 exhibits decreased apparent viscosity, yield stress, and storage modulus compared to Example 1. When the system temperature is raised to 40°C, the apparent viscosity, yield stress, and storage modulus of the product of Example 2 further decrease.

[0098] Figures 2 to 13 Rheological characterization revealed that, under 4°C testing conditions, the viscosity, yield stress, and storage modulus of the product in Example 3 continued to decrease, corresponding to a decrease in gel strength. When heated to 40°C, the viscosity, stress, and gel strength of the product decreased significantly, with the same downward trend as in Examples 1 and 2.

[0099] Figures 2 to 13 Rheological characterization revealed that, under 4°C testing conditions, the product in Example 4 exhibited a continuous decrease in viscosity, yield stress, and storage modulus, corresponding to a decrease in gel strength. When heated to 40°C, the apparent viscosity and stress were lower, and the gel strength was weaker, exhibiting a gradient change similar to that of the other examples.

[0100] Figures 2 to 13 Rheological characterization revealed that, at 4°C, the sample in Comparative Example 1 exhibited significantly higher apparent viscosity, yield stress, and storage modulus compared to the product in the example of the present invention. When the system temperature was raised to 40°C, the viscosity, yield stress, and storage modulus of the comparative example product decreased due to thermodynamic effects.

[0101] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing a soft meal of muscle protein suitable for swallowing by the elderly, characterized in that: The following steps are involved: (1) preparing myofibrillar protein into a myofibrillar protein suspension, and performing enzymatic modification on the myofibrillar protein using PG enzyme to obtain an enzyme-modified protein solution; (2) pre-cooking the vegetables and then beating them into a puree to obtain vegetable puree; (3) The enzyme-modified protein liquid and the vegetable puree are mixed and stirred, and finally heated, sterilized, and cooled to obtain a muscle protein soft meal food suitable for swallowing by the elderly.

2. The method according to claim 1, characterized in that In step (1), the myofibrillar protein is derived from one of pork, chicken, beef, and fish; and the concentration of the myofibrillar protein suspension is 2.5-3.5 wt%.

3. The method according to claim 1, characterized in that In step (1), the PG enzyme activity is 500 U / g; the amount of PG enzyme added is 1-16 U / g protein; and the enzyme modification reaction conditions are 37° C. for 4-16 h.

4. The method according to claim 1, wherein In step (1), the preparation method of the myofibrillar protein includes: mincing the meat, mixing it with ten volumes of buffer, 20mM phosphate, 100mM KCl, 1mM EDTA-2Na, pH 7.0, homogenizing it multiple times, and then centrifuging the homogenate at 1,000g and 2°C for 15min, discarding the supernatant, collecting the precipitate, adding five volumes of buffer to the precipitate, shearing it, repeating the process multiple times, continuing to centrifuge and collecting the precipitate, continuing to add five volumes of buffer to the precipitate, shearing it, repeating the process multiple times and filtering it through gauze, rinsing the gauze with five volumes of buffer, collecting all the filtrate and centrifuging it to collect the precipitate, washing the precipitate with five volumes of buffer and centrifuging it to obtain the precipitate, which is the myofibrillar protein.

5. The method according to claim 1, wherein In step (2), the vegetables are one or more of potatoes, carrots, pumpkins, spinach, tomatoes, and bell peppers.

6. The method according to claim 1, characterized in that In step (3), the mass ratio of the vegetable puree to the myofibrillar protein suspension is 4:1-16.

7. The method according to claim 1, characterized in that In step (3), after the protein liquid and the vegetable puree are blended, additional nutrients may be added, and the nutrients may be one or more of oil, vitamins, minerals, and dietary fiber.

8. The method according to claim 1, characterized in that In step (3), the heating temperature is 90° C. and the heating time is 10 min.

9. A soft meal containing muscle protein suitable for swallowing by the elderly, prepared by the method according to any one of claims 1 to 8.

10. Use of the preparation method according to any one of claims 1 to 8 or the muscle protein soft meal food suitable for swallowing by the elderly according to claim 9 in the field of formula foods.

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