Quinoa-based compound protein plant meat pie and preparation method thereof

Abstract

The invention discloses a quinoa-based compound protein plant meat pie and a preparation method thereof. The invention provides a quinoa-based compound protein plant meat pie. The quinoa-based compound protein plant meat pie is prepared from the following raw materials in parts by mass: 60-80 parts of textured protein, 5-20 parts of emulsion and 0.1-20 parts of a food gelling agent, the textured protein is prepared from quinoa protein coarse powder and other proteins, and the other proteins are selected from at least one of pea protein isolate, vital gluten and soybean protein isolate; the emulsion comprises a plant protein Pickering emulsion, and plant protein comprises soybean protein isolate and / or quinoa protein isolate; the food gelling agent comprises sodium carboxymethyl cellulose and / or methyl cellulose dissolved in a protein fibril aqueous solution; wherein the protein fibrils are selected from at least one of soybean protein isolate fibrils, whey protein isolate fibrils, pea protein isolate fibrils and quinoa protein isolate fibrils. The meat pie disclosed by the invention is rich in nutrition and good in tissue form, taste and flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a quinoa-based compound protein plant patty and a preparation method thereof. Background Art

[0002] When it comes to plant-based meat analogs, consumers are most concerned about their sensory similarity (mouthfeel, taste, etc.) to animal meat. A major challenge facing plant-based meat analogs is to meet consumer expectations for the fiber structure produced to mimic muscle tissue, with highly ordered slender structures and characteristics such as tenderness and juiciness. Currently, plant-based meat analogs are mainly produced through extrusion technology, spinning, cell shearing technology, etc., and extrusion technology is a more commonly used thermomechanical processing technology. Low-moisture extrusion refers to extrusion with a moisture content of 20-40%. The energy consumed in this extrusion process is relatively high, and the resulting textured protein needs to be rehydrated before use. It is the mainstream processing technology for plant-based meat analog products on the market. High-moisture extrusion technology refers to extrusion with a moisture content of more than 40%, which has the advantages of low energy input, no waste emissions, high efficiency, and high product texture. Therefore, this method is considered to be a suitable choice for developing plant-based meat substitutes.

[0003] Quinoa, known as the "golden grain," contains high-bio-value protein, low-glycemic carbohydrates, and a rich source of dietary fiber and unsaturated fatty acids. It is also a good source of vitamins, minerals, and phytochemicals. Quinoa protein meal retains most of quinoa's nutrients while avoiding the use of chemical reagents and the high energy consumption during the quinoa protein extraction process. It also compensates for the imbalanced amino acid composition and limited nutritional profile of pea protein isolate and gluten. Pea protein isolate and gluten work together with quinoa protein meal to impart a better fiber structure to the plant-based meat analog, making its taste more similar to animal meat.

[0004] Currently, plant-based meat patties often rely on the addition of exogenous fiber-rich ingredients to enhance their nutritional and textural properties, lacking the rational utilization of endogenous substances. Furthermore, more research focuses on product formulation and the use of protein isolates, while research on the use of plant-based powders is limited. Fats and binders, as key factors in imparting the taste and texture of animal meat, should also receive greater attention in plant-based meat analogs to achieve a higher similarity in taste to animal meat. Summary of the Invention

[0005] The present invention aims to provide a quinoa-based composite protein plant patty and a preparation method thereof.

[0006] The present invention discloses a plant-based meat patty formula using quinoa protein coarse powder and pea protein isolate / gluten powder / soy protein isolate as main raw materials. The synergistic use of various ingredients makes the product have rich nutrition, good tissue morphology, taste and flavor. The plant-based meat patty of the present invention adopts a specific oil incorporation method during preparation, which can not only make the meat patty juicy, but also improve the taste, making it better imitate real meat patties.

[0007] The present invention provides a quinoa-based composite protein plant patty, characterized in that it comprises the following raw materials in parts by weight: 60 to 80 parts of textured protein, 5 to 20 parts of emulsion, and 0.1 to 20 parts of food gelling agent;

[0008] The textured protein is prepared from quinoa protein coarse powder and other proteins, wherein the other proteins are selected from at least one of pea protein isolate, gluten and soy protein isolate;

[0009] The emulsion comprises a plant protein Pickering emulsion, wherein the plant protein comprises soy protein isolate and / or quinoa protein isolate;

[0010] The food gelling agent comprises sodium carboxymethyl cellulose and / or methyl cellulose dissolved in a protein fibril aqueous solution; wherein the protein fibrils are selected from at least one of soy protein isolate fibrils, whey protein isolate fibrils, pea protein isolate fibrils and quinoa protein isolate fibrils.

[0011] In the above-mentioned quinoa-based compound protein plant patties, the quinoa protein coarse powder is prepared by the following method: quinoa seeds are washed with water to remove saponins, dried, crushed, sieved, and coarse powder is obtained by air separation; the mass percentage of quinoa protein in the quinoa protein coarse powder can be 25-28%.

[0012] In the above-mentioned quinoa-based composite protein plant patties, the mass percentage concentration of sodium carboxymethyl cellulose and / or methyl cellulose in the food gelling agent can be 0.2-2.0%; the mass percentage concentration of the fibril-forming protein in the food gelling agent is 0.5-3%.

[0013] In the above-mentioned quinoa-based composite protein plant patties, based on the total amount of the textured protein being 100%, the mass ratio of the quinoa protein coarse powder to the other proteins may be 1:2-9;

[0014] The protein content of the pea protein isolate may be 75-85%;

[0015] The protein content of the gluten powder can be 80-90%;

[0016] The protein content in the soybean protein isolate is 85% to 95%.

[0017] The quinoa-based composite protein plant patty further comprises the following components in parts by weight: 1 to 10 parts of seasoning, 0.01 to 0.2 parts of natural food coloring;

[0018] The seasoning is selected from at least one of edible salt, acid hydrolyzed vegetable protein seasoning liquid, monosodium glutamate, edible corn starch, onion powder, garlic powder, beef powder and chicken powder;

[0019] The natural food pigment is selected from beetroot red and / or monascus red.

[0020] In the present invention, the food gelling agent comprises sodium carboxymethyl cellulose and / or methyl cellulose dissolved in a protein fibril aqueous solution, wherein the protein fibrils are generated by thermal acid hydrolysis of protein, the protein concentration of the fibrils generated by thermal acid hydrolysis can be 0.5-3%, and the solution is allowed to stand at 4-10° C. for 12-24 hours to allow the fibrils to be fully hydrated;

[0021] The thermal acid hydrolysis process is as follows: the pH of the protein solution is adjusted to 1.2-2.5 using 6-10 mol / L hydrochloric acid, sulfuric acid or phosphoric acid, the heating temperature can be 80-95° C., the heating time can be 8-12 hours, and the shaking rate can be 50-250 rpm;

[0022] After the thermal acid decomposition is completed, the pH value is adjusted to 7.0 using 6-10 mol / L alkali solution, wherein the alkali is selected from at least one of sodium hydroxide, potassium hydroxide and calcium hydroxide.

[0023] The present invention also provides a method for preparing the above-mentioned quinoa-based composite protein plant patty, comprising the following steps:

[0024] (1) uniformly mixing the quinoa protein powder and other proteins with water and extruding the mixture to obtain the textured protein;

[0025] (2) uniformly mixing the food gelling agent, the seasoning, and the natural food pigment to obtain a binder;

[0026] mixing the vegetable protein aqueous solution with the vegetable oil and shearing the mixture to obtain the vegetable protein Pickering emulsion;

[0027] (3) The textured protein is shredded and minced, mixed evenly with the binder and the plant protein Pickering emulsion, and pressed into shape to obtain a quinoa-based composite protein plant patty.

[0028] In the above preparation method, in step (1), the mass percentage of water in the textured protein can be 50-60%.

[0029] The extrusion is carried out in a twin-screw extruder;

[0030] The extrusion conditions are as follows: the screw speed can be 180-220 rpm, the temperature can be 70-160° C., and the cooling temperature after extrusion can be 70-90° C.

[0031] In the above preparation method, in step (2), the mass percentage concentration of sodium carboxymethyl cellulose and / or methyl cellulose in the food gelling agent may be 0.2-2.0%; the mass percentage concentration of the protein forming fibrils in the food gelling agent is 0.5-3%;

[0032] The mass percentage concentration of the plant protein in the plant protein Pickering emulsion can be 2-6%, and the particle size of the plant protein is less than 500 nm;

[0033] The inner phase of the plant protein Pickering emulsion is plant oil, and the mass percentage of the plant oil can be 60-80%;

[0034] The particle size of the plant protein Pickering emulsion may be 5 to 50 μm;

[0035] The shearing rate may be 5000 to 25000 rpm, and the shearing time may be 2 to 10 minutes.

[0036] In the above preparation method, in step (3), the textured protein is minced to a particle size of 2 to 4 mm.

[0037] The present invention has the following beneficial effects:

[0038] 1. The present invention integrates oil into technology and utilizes it. Through the coordinated use of various ingredients, the product has a good organizational morphology and taste. For example, the coordinated use of soy protein fibril solution and methylcellulose will increase the viscosity of the binder to achieve a better bonding effect, and can further increase the water content and water holding capacity of the patty, thereby making the taste of the patty more compact and rich; Pickering emulsion has good stability, and its addition will make the product have better oil holding capacity, while also giving the plant-based patty a juicy and smooth taste, making it closer to animal patties; the addition of quinoa protein coarse powder reduces the gluten in the product and increases the dietary fiber content in the patty, which can make up for the imbalance of essential amino acids and low amino acid scores in pea protein isolate and gluten, thereby enhancing the nutritional value of the product as a whole; at the same time, it avoids the tedious steps of quinoa protein isolate production, which is conducive to promoting the industrial production of the product.

[0039] 2. This invention utilizes a rational blend of raw materials and high-moisture twin-screw extrusion to produce textured protein. This high-moisture textured protein is then shredded and minced, eliminating the traditional low-moisture extrusion rehydration step and enhancing the product's water retention. Furthermore, this rational raw material ratio provides a more stable chewing texture, making it more similar to animal patties. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The raw and cooked hardness of different meat patties prepared in Example 1 of the present invention (soy protein isolate fibrils) are shown.

[0041] Figure 2 The raw and cooked hardness of different meat patties prepared in Example 4 of the present invention (whey protein isolate fibrils) are shown.

[0042] Figure 3 The raw and cooked hardness of different meat patties (water, no added protein fibrils) in Example 7 of the present invention.

[0043] Figure 4 The raw and cooked chewiness (soy protein isolate fibrils) of different meat patties prepared in Example 5 of the present invention.

[0044] Figure 5 The raw and cooked chewiness (whey protein isolate fibrils) of different meat patties prepared in Example 6 of the present invention.

[0045] Figure 6 The chewiness of raw and cooked meat patties of Example 8 of the present invention (water, no added protein fibrils).

[0046] Figure 7 The following are the descriptive sensory analysis results of Examples 2 and 3 of the present invention. DETAILED DESCRIPTION

[0047] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0048] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0049] In the following examples, the mixed seasoning is McCormick steak seasoning.

[0050] The present invention provides a method for preparing quinoa-based composite protein plant patties, comprising the following steps:

[0051] (1) uniformly mixing the quinoa protein powder and other proteins with water and extruding the mixture to obtain the textured protein;

[0052] (2) uniformly mixing the food gelling agent, the seasoning, and the natural food pigment to obtain a binder;

[0053] Mixing the vegetable protein aqueous solution with the vegetable oil and shearing the mixture to obtain the vegetable protein Pickering emulsion;

[0054] (3) The textured protein is shredded and minced, mixed evenly with the binder and the plant protein Pickering emulsion, and pressed into shape to obtain a quinoa-based composite protein plant patty.

[0055] In the following embodiment, the method for preparing quinoa protein coarse powder comprises the following steps:

[0056] The quinoa seeds are washed with water for 3 to 5 times until there is no foam, dried at a temperature of 35 to 45° C. until the water activity is less than 5%, and then crushed through a 300-mesh sieve. The sieved quinoa powder is then separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch phase) according to the powder size.

[0057] In specific embodiments, the protein unfolds, phase separates, and aligns under heat and shear forces to form a fibrous hierarchical structure. It should be noted that some of the extrusion conditions described above may vary slightly depending on the type of extruder. Those skilled in the art can make minor adjustments based on the actual conditions of the twin-screw extruder.

[0058] In a specific embodiment, it was found experimentally that an excessively high content of quinoa protein powder leads to a high starch content in the system, which prevents the directional arrangement of protein chains, increases the viscosity of the system, and hinders the formation of a fiber structure. The extrudate is more similar to a hydrogel structure. Thus, the quinoa protein powder of the present application: pea protein isolate / gluten = 1:2-9 (mass ratio) is conducive to the formation of a fiber structure while ensuring the content of quinoa protein powder in the system.

[0059] In a specific embodiment of the present invention, in order to increase the viscosity of the binder, the water bath heating temperature is 80-95°C, the time is 8-12 hours, and the oscillation rate is 50-250 rpm; and a water bath heating time that is too short or too long is not conducive to increasing the viscosity of the system.

[0060] The percentages in the following examples are all by mass.

[0061] Example 1

[0062] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0063] At room temperature, quinoa protein powder and pea protein isolate (purchased from Shandong Yuwang Ecological Food Co., Ltd.) were mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture was shredded and minced into 2-4 mm particles.

[0064] At room temperature, stir and dissolve 100 mL of a 2% soy protein isolate solution (purchased from solae) and let it stand overnight. Adjust the pH to 2.0 with 6 mol / L HCl and place it in a 90°C water bath for oscillation heating for 8 hours. After heating, quickly cool to room temperature and adjust the pH to 7.0 with 6 mol / L NaOH to obtain a plant protein fibril solution generated by thermal acid hydrolysis. Add 1.5% methyl cellulose (purchased from Henan Gaobao Industrial Co., Ltd.), 0.4% beet red (purchased from Henan Gaobao Industrial Co., Ltd.), and 2% of Weihaomei steak seasoning to it, stir and dissolve it thoroughly (heat treatment at 70°C if necessary) to prepare a binder.

[0065] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with vegetable oil (purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 3:7 and high-speed sheared at 20,000 rpm for 4 min to prepare a Pickering emulsion, which served as fat.

[0066] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a manual press (about 8.5 cm in diameter and 1.5 cm in height).

[0067] Example 2

[0068] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0069] At room temperature, quinoa protein powder and pea protein isolate are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2-4 mm.

[0070] At room temperature, stir and dissolve 100 mL of a 2% soy protein isolate solution and let it stand overnight. Adjust the pH to 1.2 with 6 mol / L HCl and heat in a 90°C water bath with shaking for 8 hours. After heating, quickly cool to room temperature and adjust the pH to 7.0 with 6 mol / L NaOH to obtain a plant protein fibril solution generated by thermal acid hydrolysis. Add 1.5% sodium carboxymethyl cellulose, 0.4% beetroot red, and 2% mixed seasoning to the solution and stir thoroughly to dissolve (heat at 70°C if necessary) to prepare a binder.

[0071] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with vegetable oil at a ratio of 3:7 and high-speed sheared at 20,000 rpm for 4 minutes to prepare a Pickering emulsion, which served as fat.

[0072] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0073] Example 3

[0074] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0075] At room temperature, quinoa protein powder and gluten powder are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2 to 4 mm.

[0076] At room temperature, stir and dissolve 100 mL of a 2% soy protein isolate solution and let it stand overnight. Adjust the pH to 2.0 with 6 mol / L HCl and heat in a 90°C water bath with shaking for 8 hours. After heating, quickly cool to room temperature and adjust the pH to 7.0 with 6 mol / L NaOH to obtain a plant protein fibril solution generated by thermal acid hydrolysis. Add 1.5% sodium carboxymethyl cellulose, 0.4% beetroot red, and 2% mixed seasoning to the solution and stir thoroughly to dissolve (heat at 70°C if necessary) to prepare a binder.

[0077] 100 mL of 2% vegetable protein solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was then mixed with vegetable oil at a mass ratio of 3:7 and high-speed sheared at 20,000 rpm for 2 minutes to prepare a Pickering emulsion, which served as the fat.

[0078] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0079] Example 4

[0080] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0081] At room temperature, quinoa protein powder and gluten powder are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2 to 4 mm.

[0082] At room temperature, stir and dissolve 100 mL of a 2% whey protein isolate solution and let it stand overnight. Adjust the pH to 1.2 with 6 mol / L HCl and heat in a 90°C water bath with shaking for 8 hours. After heating, quickly cool to room temperature and adjust the pH to 7.0 with 6 mol / L NaOH to obtain a protein fibril solution generated by thermal acid hydrolysis. Add 1.5% methylcellulose, 0.4% betaine, and 2% mixed seasoning to the solution and stir thoroughly to dissolve (heat at 70°C if necessary) to prepare a binder.

[0083] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with soybean oil at a ratio of 3:7 and high-speed sheared at 20,000 rpm for 4 minutes to prepare a Pickering emulsion, which served as fat.

[0084] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0085] Example 5

[0086] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0087] At room temperature, quinoa protein powder and gluten powder are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2 to 4 mm.

[0088] At room temperature, dissolve 100 mL of a 2% soy protein isolate solution by stirring and allowing it to stand overnight. Adjust the pH to 1.2 with 6 mol / L HCl and heat in a 90°C water bath with shaking for 8 hours. After heating, quickly cool to room temperature and adjust the pH to 7.0 with 6 mol / L NaOH to obtain a plant protein fibril solution generated by thermal acid hydrolysis. Add 1% methyl cellulose, 0.4% pigment, and 2% mixed seasoning to the solution and stir thoroughly to dissolve (heat at 70°C if necessary) to prepare a binder.

[0089] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with vegetable oil at a ratio of 3:7 and high-speed sheared at 20,000 rpm for 2 minutes to prepare a Pickering emulsion, which served as fat.

[0090] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0091] Example 6

[0092] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0093] At room temperature, quinoa protein powder and pea protein isolate are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2-4 mm.

[0094] At room temperature, stir and dissolve 100 mL of 2% soy protein isolate solution and let it stand overnight. Adjust the pH to 1.2 with 6 mol / L HCl and heat in a 90°C water bath with shaking for 8 hours. After heating, quickly cool to room temperature and adjust the pH to 7.0 with 6 mol / L NaOH to obtain a plant protein fibril solution generated by thermal acid hydrolysis. Add 1% methyl cellulose, 0.4% pigment, and 2% mixed seasoning to 100 mL of deionized water and stir thoroughly to dissolve (heat at 70°C if necessary) to prepare a binder.

[0095] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with vegetable oil at a ratio of 3:7 and high-speed sheared at 20,000 rpm for 4 minutes to prepare a Pickering emulsion, which served as fat.

[0096] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0097] Example 7

[0098] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0099] At room temperature, quinoa protein powder and pea protein isolate are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2-4 mm.

[0100] At room temperature, 1.5% methyl cellulose, 0.4% pigment, and 2% mixed seasoning were added to 100 mL of deionized water, and the mixture was stirred and dissolved (heated at 70° C. if necessary) to prepare a binder.

[0101] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with vegetable oil at a ratio of 3:7 and high-speed sheared at 15,000 rpm for 4 minutes to prepare a Pickering emulsion, which served as fat.

[0102] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0103] Example 8

[0104] Quinoa seeds are washed to remove saponins, dried at 40°C to a moisture content of <5%, crushed, and passed through a 300-mesh sieve. Due to the significant particle size difference between protein and starch at the same crushing intensity, they are separated by air separation into a coarse powder phase (quinoa protein powder) and a fine powder phase (starch).

[0105] At room temperature, quinoa protein powder and gluten powder are mixed in a mass ratio of 3:7, with a moisture content of 50%, and extruded at a maximum temperature of 150°C. After cooling, the mixture is shredded and minced into particles of 2 to 4 mm.

[0106] At room temperature, 1.5% methyl cellulose, 0.4% pigment, and 2% mixed seasoning were added to 100 mL of deionized water, and the mixture was stirred and dissolved (heated at 70° C. if necessary) to prepare a binder.

[0107] 100 mL of 2% soy protein isolate solution was dissolved by stirring at room temperature and allowed to stand overnight. The solution was mixed with vegetable oil at a ratio of 3:7 and high-speed sheared at 15,000 rpm for 4 minutes to prepare a Pickering emulsion, which served as fat.

[0108] The extruded granules, binder, and Pickering emulsion were mixed in a food processor at a mass ratio of 7:2:1. The mixture was divided into 100 g portions and pressed into round patties using a mold.

[0109] The meat patties prepared in the above examples were placed on a grill in an oven at 180° C. with up and down air flow mode for 15 minutes (pea protein isolate group) or 30 minutes (gluten group) to be cooked.

[0110] The following tests were performed on the meat patties prepared in the above examples:

[0111] (1) Physical property analysis

[0112] Cut raw / cooked meat patties into 20mm×20mm blocks. The test parameters of the physical property analyzer are: TPA mode, probe P / 60, strain 30%, pre-test speed 2.0mm / s, test speed 1.0mm / s, and post-test speed 2.0mm / s. Each sample is measured at least three times and the average value is calculated. The results are as follows: Figures 1 to 6 shown.

[0113] (2) Sensory solution

[0114] Commercially available plant-based patties (plant-based hamburger beef patties, manufacturer: Bieyang (Jiaxing) Food Co., Ltd.) and commercially available beef patties (US grain-fed beef patties, manufacturer: Shandong Bindeli Food Co., Ltd.) were baked in an oven at 180°C, with up and down air flow mode, for 15 minutes to cook as controls. QP:PPI and QP:WG are patties made from textured proteins prepared from quinoa protein coarse powder combined with pea protein isolate and quinoa protein coarse powder combined with gluten (the binder is a soy protein isolate fibril solution-based one). The results are as follows. Figure 7 shown.

[0115] Participants were a group of people aged 18 to 30 years with no food allergies or intolerances (wheat or gluten). They were asked to read and sign an informed consent form.

[0116] The subjects underwent texture perception training. Commercially available products with specific texture characteristics were used to conduct sensory reinforcement training for the panelists. The panelists were provided with a texture attribute list (Table 1 below) and a rating instruction sheet, and were required to be familiar with the sensory evaluation method and the meaning of texture attribute vocabulary.

[0117] Cut the sample into 1 cm 3 Each sample was provided with three squares of different sizes placed in the center of a disposable paper tray. To prevent order effects, samples were labeled with three random numbers and presented in a randomized complete block design. Purified water was also provided for oral hygiene.

[0118] The samples were rated using a 100 mm continuous line segment, with "very little" and "very much" anchored on the 1 and 100 lines of the line scale, on which the participant marked an "X". The score was determined by the distance (in mm) from the left starting point to the "X", and all samples were evaluated in duplicate. The mouth was rinsed and cleaned with water between different samples. Each test was carried out in a separate sensory compartment, at room temperature, illuminated by white light, and equipped with adequate ventilation, temperature regulation and sound protection. The final results were presented in the form of a radar chart (results as shown in Figure 2). Figure 7 shown).

[0119] Table 1

[0120]

[0121] Results discussion and analysis:

[0122] The TPA mode of the physical property analyzer was used to measure different quinoa-based plant patties, and the results are as follows: Figures 1 to 6 Overall, the hardness of all quinoa-based plant patties increased significantly after heating and cooking, and the hardness of the quinoa protein coarse powder combined with gluten powder system was lower than that of the pea protein isolate system ( Figure 1 、 Figure 2 ). In the system with added soy protein isolate fibrils, the hardness of the quinoa protein coarse powder and gluten powder system was <300g, while the hardness of the compound pea protein isolate system was >300g, and gradually increased with the increase of methylcellulose concentration. In the system with added whey protein isolate fibrils, the hardness of the quinoa protein coarse powder and gluten powder system increased by 2 to 4 times after cooking, and the hardness after cooking decreased significantly with the increase of methylcellulose concentration (the opposite trend of the change in the compound pea protein isolate system). At the same time, meat patties were prepared using a binder without adding protein fibrils as a control group ( Figure 3 ), the maximum hardness of the quinoa-based plant patties prepared was only 160g, which was much lower than the group with added protein fibrils - the protein fibrils added in the binder could significantly improve the hardness of the quinoa-based plant patties and reduce the gap between them and real patties.

[0123] The chewiness results of different quinoa-based patties are as follows Figures 4-6 As shown. In all systems, the chewiness of the cooked meat patties increased, especially in the system of quinoa protein coarse powder and gluten. At the same time, the chewiness of the cooked meat patties in the system of quinoa protein coarse powder and gluten decreased with the increase of methylcellulose concentration, but the change in the system of pea protein isolate was not significant. Similarly, the meat patties prepared with a binder without adding protein fibrils were used as the control group ( Figure 6), the chewiness of the quinoa-based plant patties prepared by them was only 80g at most, which was much lower than the group with added protein fibrils - the protein fibrils added in the binder could significantly increase the chewiness of the quinoa-based plant patties and reduce the gap between them and real patties.

[0124] like Figure 7 As shown, the descriptive analysis sensory evaluation of three plant-based patties (QP:WG=3:7, QP:PPI=3:7 and commercially available plant-based patties) and real patties. Hardness and chewiness are important sensory characteristics that consumers look for in meat products. The chewiness and hardness scores of commercially available beef patties are much higher than those of other samples, which may be related to the nano-scale fine fiber structure of real meat. The adhesion scores of the two homemade plant-based patties are similar, both higher than those of other samples, which is related to the higher content of starch gelatinization in the system's textured protein. Since high-moisture textured proteins contain a higher moisture content, the amount of binder added will be limited while ensuring the dry matter content, which in turn affects the texture of the patties, resulting in the homemade plant-based patties having lower elasticity than commercially available plant-based patties and real beef patties.

[0125] In this study, homemade plant-based patties were made with fat added in the form of Pickering emulsion in order to increase the smooth taste, achieve better juiciness and lower graininess. In the sensory scores, the plant-based patties prepared with QP / WG compounded textured protein had a higher juiciness score than commercially available beef patties, but there was a certain gap with commercially available plant-based patties. The graininess scores of the two homemade plant-based patties were similar and lower than those of other samples (the lower the score, the better), which was related to the particle size of the crushed particles and the addition of edible glue in the binder. Overall, the texture of homemade plant-based patties was somewhat different from that of commercially available plant-based patties, but it was also similar to real patties to a certain extent.

[0126] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0127] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A quinoa-based composite protein plant patty, characterized in that: The method comprises the following raw materials in parts by weight: 60 to 80 parts of textured protein, 5 to 20 parts of emulsion, and 0.1 to 20 parts of food gelling agent; The textured protein is prepared from quinoa protein coarse powder and other proteins, wherein the other proteins are selected from at least one of pea protein isolate, gluten and soy protein isolate; The emulsion comprises a plant protein Pickering emulsion, wherein the plant protein comprises soy protein isolate and / or quinoa protein isolate; The food gelling agent comprises sodium carboxymethyl cellulose and / or methyl cellulose dissolved in a protein fibril aqueous solution; wherein the protein fibrils are selected from at least one of soy protein isolate fibrils, whey protein isolate fibrils, pea protein isolate fibrils and quinoa protein isolate fibrils.

2. The quinoa-based composite protein plant patty according to claim 1, characterized in that: The quinoa protein coarse powder is prepared by the following method: quinoa seeds are washed with water to remove saponin, dried, crushed, sieved, and air-selected to obtain coarse powder; the mass percentage of quinoa protein in the quinoa protein powder is 25-28%.

3. The quinoa-based composite protein plant patty according to claim 1 or 2, characterized in that: Based on the total amount of the textured protein being 100%, the mass ratio of the quinoa protein coarse powder to the other proteins is 1:2-9; The protein content of the pea protein isolate is 75-85%; The protein content of the gluten is 80-90%; The protein content in the soybean protein isolate is 85% to 95%.

4. The quinoa-based composite protein plant patty according to claim 1 or 2, characterized in that: The mass percentage concentration of sodium carboxymethyl cellulose and / or methyl cellulose in the food gelling agent can be 0.2-2.0%; the mass percentage concentration of protein forming fibrils in the food gelling agent is 0.5-3%.

5. The quinoa-based composite protein plant patty according to any one of claims 1 to 4, characterized in that: The quinoa-based composite protein plant patty further comprises the following components in parts by weight: 1 to 10 parts of seasoning, 0.01 to 0.2 parts of natural food pigment; The seasoning is selected from at least one of edible salt, acid hydrolyzed vegetable protein seasoning liquid, monosodium glutamate, edible corn starch, onion powder, garlic powder, beef powder and chicken powder; The natural food pigment is selected from beetroot red and / or monascus red.

6. The method for preparing the quinoa-based composite protein plant patty according to any one of claims 1 to 5, comprising the following steps: (1) uniformly mixing the quinoa protein powder and other proteins with water and extruding the mixture to obtain the textured protein; (2) uniformly mixing the food gelling agent, the seasoning, and the natural food pigment to obtain a binder; Mixing the vegetable protein aqueous solution with the vegetable oil and shearing the mixture to obtain the vegetable protein Pickering emulsion; (3) The textured protein is shredded and minced, mixed evenly with the binder and the plant protein Pickering emulsion, and pressed into shape to obtain a quinoa-based composite protein plant patty.

7. The preparation method according to claim 6, characterized in that In step (1), the mass percentage of water in the textured protein is 50-60%.

8. The preparation method according to claim 6 or 7, characterized in that In step (1), the extrusion is carried out in a twin-screw extruder; The extrusion conditions are as follows: the screw speed is 180-220 rpm, the temperature is 70-160° C., and the cooling temperature after extrusion is 70-90° C.

9. The preparation method according to any one of claims 6 to 8, characterized in that In step (2), the mass percentage concentration of sodium carboxymethyl cellulose and / or methyl cellulose in the food gelling agent is 0.2 to 2.0%; the mass percentage concentration of the protein forming fibrils in the food gelling agent is 0.5 to 3%; The mass percentage concentration of the plant protein in the prepared plant protein Pickering emulsion is 2-6%, and the particle size of the plant protein is less than 500 nm; The inner phase of the plant protein Pickering emulsion is plant oil, and the mass percentage of the plant oil is 60-80%; The oil droplet size of the plant protein Pickering emulsion is 5 to 50 μm; The shearing rate is 5000-25000 rpm, and the shearing time is 2-10 minutes.

10. The preparation method according to any one of claims 6 to 9, characterized in that: In step (3), the textured protein is minced to a particle size of 2 to 4 mm.

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