Preparation method of plant-based bionic meat sausage

Abstract

The invention discloses a preparation method of a plant-based bionic meat sausage, and belongs to the technical field of plant-based meat products. The method comprises the following steps: preparing raw materials: mixing vegetable protein, vegetable fat, fat simulant and the like according to a preset proportion; preparing a protein matrix, and forming a meat fiber-like structure through high-moisture extrusion and shear forming treatment; fat simulant preparation and distribution: emulsifying the vegetable fat and the fat simulant, and distributing the emulsified vegetable fat and fat simulant in a protein matrix to form marble textures; forming and curing: filling the bionic meat material with marble textures into casings, and performing cooking and smoking treatment; and cooling and packaging. The prepared plant-based bionic meat sausages have the taste and appearance similar to those of traditional meat sausages, the requirements of vegetarians and meat consumer groups are met, meanwhile, the environmental burden is reduced, and the plant-based bionic meat sausages have good market application prospects.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a preparation method of plant-based meat products, and more particularly to a preparation method of plant-based bionic roast sausage. BACKGROUND

[0002] With the improvement of people's health consciousness and the deepening of environmental protection concept, plant-based meat products, as substitutes for traditional animal meat products, are gradually favored by consumers. Plant-based bionic meat products not only can reduce the dependence on animal resources, but also can reduce greenhouse gas emissions, which conforms to the concept of sustainable development. Among many plant-based meat products, plant-based bionic roast sausage has broad market prospects due to its convenience and diversified eating methods.

[0003] At present, the research and development of plant-based bionic meat products mainly focuses on simulating the texture, flavor and appearance of animal meat. CN117137037A discloses a preparation method of plant-based bionic salmon meat, which presses the pre-prepared muscle fiber meat embryo and salmon fat connective tissue into a double-layer film meat embryo to produce plant-based bionic salmon meat with natural meat texture and taste. CN114747653A proposes a fat simulant based on plant protein and citrus fiber as a substrate and its application in plant protein meat, providing a new solution for preparing animal fat simulant.

[0004] CN119563863A discloses a method for preparing animal fat tissue simulant using soy protein, and the fat simulant prepared by the method has similar texture and melting properties to animal pork back fat.

[0005] In the aspect of traditional meat products, CN104305319A introduces a compound nutrition big sausage and its preparation method, which reduces the fat content of the sausage and improves its nutritional value by adding edible fungi, carrots and other plant materials. CN111772030A discloses a nutrition type plant protein simulation meat and its production method, which uses plant protein, plant pigment, fresh bamboo shoots, mushrooms and other raw materials to prepare the simulation meat, which has the fiber characteristics of animal protein and eliminates the addition of chemical products.

[0006] However, there are still some problems in the plant-based bionic meat roast sausage in the prior art that need to be solved. First, the plant-based bionic meat has deficiencies in simulating the texture and fiber structure of animal meat, and it is difficult to completely replicate the characteristics of animal meat, resulting in a significant difference in taste and tenderness from traditional meat products. Second, the existing plant-based meat products face challenges in simulating the color and marbling texture of animal meat, especially in the production of roast sausages which require specific appearance characteristics, it is difficult to meet the requirements of consumers for the appearance of the product. In addition, the flavor and aroma of plant-based bionic meat roast sausage are different from traditional meat products, and it is difficult to completely simulate the natural flavor of animal meat, which greatly limits its market acceptance.

[0007] The plant-based bionic meat roast sausage in the prior art also has certain limitations in the preparation process. For example, in the high-moisture extrusion process, the control of parameters such as temperature, pressure and screw speed is not accurate enough, resulting in unstable product quality; in the preparation and distribution of fat simulators, there is a lack of effective methods to form marbling texture similar to that in animal meat; in the shaping and curing stage, the parameters of cooking and smoking treatment are not optimized, affecting the final quality of the product.

[0008] Therefore, it is urgent to develop a plant-based bionic meat roast sausage preparation method that can effectively simulate the texture, fiber structure, color and flavor of animal meat to meet the needs of consumers for high-quality plant-based meat products. SUMMARY

[0009] The technical problem to be solved by the present application is to provide a plant-based bionic meat roast sausage preparation method that can better simulate the characteristics of animal meat, in view of the deficiencies of plant-based bionic meat roast sausage in the prior art in simulating the texture, fiber structure, color, marbling texture, flavor, aroma, shelf life and nutritional value of animal meat, and the need for further optimization of the preparation process and raw material selection.

[0010] The technical solution adopted by the present application to solve its technical problem is to provide a plant-based bionic meat roast sausage preparation method, comprising the following steps: Step 1, raw material preparation: mix plant protein, plant fat, fat simulators, flavor substances, pigments, colloids and other auxiliary materials according to the predetermined proportion.

[0011] Step 2, protein matrix preparation: perform high-moisture extrusion and shear forming treatment on the mixture obtained in step 1 to form a protein matrix with a meat fiber structure similar to that of animal meat.

[0012] Step 3, fat simulator preparation and distribution: emulsify the plant fat and fat simulators, then distribute the emulsified fat simulators in the protein matrix obtained in step 2 and control their distribution pattern to form marbling texture.

[0013] Step 4, Shaping and Curing: Stuff the marble-textured biomimetic meat material obtained in Step 3 into sausage casings, and then steam and smoke it.

[0014] Step 5, Cooling and Packaging: Cool the cooked sausages and then package them.

[0015] In step 1, the plant protein is selected from at least one of soybean protein, pea protein, cereal protein and wheat gluten; the plant oil is selected from at least one of refined coconut oil, partially hydrogenated rapeseed oil, palm oil and rapeseed oil.

[0016] Step 1 further includes adding flavoring substances, wherein the flavoring substances are selected from at least one of meat flavoring, soy sauce powder, onion powder, garlic powder and soybean protein hydrolysate; adding coloring, wherein the coloring is selected from at least one of beetroot red and carotene; and adding colloids, wherein the colloids are selected from at least one of carrageenan, xanthan gum and konjac gum.

[0017] In step 2, the high moisture extrusion is performed using a twin-screw extruder with an extrusion temperature of 80-85℃, a pressure of 20-25 MPa, and a screw speed of 500-550 rpm.

[0018] In step 3, the emulsification process includes mixing vegetable oil and fat analogue, adding emulsifier, and stirring and emulsifying at 75-78°C at a speed of 2000-2500 rpm.

[0019] Step 3 further includes stirring the emulsified fat mimic at 4-5°C for 30-45 minutes to partially crystallize the fat mimic.

[0020] In step 3, the distribution of the fat mimicry into the protein matrix to form a marble texture is achieved through lamination, injection or extrusion molding techniques.

[0021] In step 4, the steaming is performed in a steam environment at 100-110℃ for 30-35 minutes; the smoking is performed in smoke at 50-60℃ for 30-45 minutes.

[0022] In step 5, the cooling process involves placing the cooked sausage in cold water or cold air to rapidly cool it to room temperature; the packaging process involves vacuum packaging or gas-filled packaging.

[0023] The beneficial effects of this invention are as follows:

[0024] By using plant protein as the main structural support and employing a specific high-moisture extrusion and shearing molding process, the plant protein forms a fibrous structure similar to meat, significantly improving the texture and taste of the product. This overcomes the shortcomings of existing plant-based biomimetic meat sausages in simulating the texture and fibrous structure of animal meat.

[0025] By using vegetable oils or plant fat analogs to replace animal fats, and through special emulsification and low-temperature crystallization processes, the fat analogs acquire physicochemical properties similar to animal fats, effectively solving the problem of poor performance of fat substitutes in existing plant-based meat products.

[0026] By controlling the distribution and morphology of fat mimics in the protein matrix, and using lamination, injection or extrusion molding techniques, a marble texture similar to that of fatty tissue in animal meat can be formed. This overcomes the problems of uneven distribution and easy separation of fat mimics in existing technologies, making the product appearance closer to traditional meat products.

[0027] By adding flavoring substances and performing cooking, smoking, and other maturation processes, the delicious taste and aroma of animal meat are effectively simulated, solving the problem that the flavor of plant-based bionic meat sausages differs from that of traditional meat products.

[0028] By using pigments such as beetroot red and carotene, combined with a specific aging process, the color changes of animal meat are simulated, overcoming the problems of unstable color and easy oxidation and deterioration of plant-based meat products in existing technologies, and significantly improving the color authenticity and shelf life of the product. Attached Figure Description Figure 1 This is a flowchart illustrating the overall preparation process of the present invention. Detailed Implementation

[0029] The following is in conjunction with the appendix Figure 1 This application will be described in further detail to enable those skilled in the art to better understand the invention, but the embodiments described are not intended to limit the invention.

[0030] A method for preparing a plant-based biomimetic meat sausage includes the following steps.

[0031] Step 1: Raw material preparation: Vegetable protein, vegetable oil, fat analogue, flavoring agents, colorings, colloids, and other excipients are mixed in a predetermined ratio. Specifically, soybean protein isolate and pea protein isolate are selected and mixed at a mass ratio of 70:30, with a total weight of 1000 grams; refined coconut oil and partially hydrogenated rapeseed oil are selected and mixed at a mass ratio of 80:20, with a total weight of 1000 grams; a self-made vegetable-based fat analogue with a fat content of 70% and a melting point of 38-40℃ is selected; flavoring agents are added, including 0.5 grams of meat flavoring, 1 gram of soy sauce powder, 0.5 grams of onion powder, 0.5 grams of garlic powder, and 2 grams of soybean protein hydrolysate; colorings are added, including 0.2 grams of beetroot red and 0.1 grams of carotene; colloids are added, with 3 grams of konjac gum selected; and other excipients are added, including 2 grams of salt, 1 gram of sugar, and 0.1 grams of sodium phosphate.

[0032] Step 2, Protein matrix preparation: The mixture obtained in step 1 is subjected to high-moisture extrusion and shear molding to form a protein matrix with a meat fiber-like structure. Specifically, the protein solution is prepared by adding 1000 ml of deionized water and 0.1% sodium phosphate to the raw materials mixed in step 1, adjusting the pH to 7.0, and stirring until homogeneous. High-moisture extrusion is then performed using a twin-screw extruder with a screw diameter of 2 cm, a pitch of 1.5 cm, a rotation speed of 500 rpm, a temperature of 80°C, and a pressure of 20 MPa. Shear molding is then performed using a die with dimensions of 3 mm × 3 mm × 10 cm, and the extrudate is cut into filaments using a cutting device. In a preferred embodiment, the high-moisture extrusion uses a twin-screw extruder with an extrusion temperature of 80-85°C, a pressure of 20-25 MPa, and a screw rotation speed of 500-550 rpm.

[0033] Step 3, Preparation and Distribution of Fat Mimics: The vegetable oil and fat mimicry are emulsified, and then the emulsified fat mimicry is distributed in the protein matrix obtained in step 2, with its distribution morphology controlled to form a marble texture. Specifically, the emulsification process involves: mixing the oil mixture and fat mimicry from step 1, adding a polyoxyethylene ether polymer as an emulsifier, controlling the stirring speed at 2000 rpm and the temperature at 75°C; controlling fat crystallization: stirring the mixture at 4°C for 30 minutes to partially crystallize the fat mimicry; and uniformly distributing the fat: using a lamination technique, uniformly distributing the fat mimicry in the protein matrix to a thickness of 0.5 mm to form a marble texture. In a preferred embodiment, the emulsification process includes mixing the vegetable oil and fat mimicry, adding an emulsifier, and stirring at 75-78°C at a speed of 2000-2500 rpm for emulsification. In another preferred embodiment, the emulsified fat mimicry is stirred at 4-5°C for 30-45 minutes to partially crystallize the fat mimicry. In yet another preferred embodiment, the fat mimicry is distributed in a protein matrix to form a marble texture by lamination, injection or extrusion molding techniques.

[0034] Step 4, Shaping and Curing: The marble-textured biomimetic meat filling obtained in step 3 is stuffed into sausage casings, followed by steaming and smoking. Specifically, the biomimetic meat filling is done by stuffing the mixture prepared in steps 2 and 3 into the sausage casings, ensuring thorough filling; steaming is performed by steaming the filled sausages in a 100°C steam environment for 30 minutes; and smoking is performed by placing the sausages in 50°C smoke for 30 minutes. In a preferred embodiment, steaming is done in a 100-110°C steam environment for 30-35 minutes; and smoking is done in 50-60°C smoke for 30-45 minutes.

[0035] Step 5, Cooling and Packaging: The cooked sausages are cooled and packaged. Specifically, rapid cooling involves immersing the cooked sausages in cold water for 30 minutes; vacuum packaging involves vacuum packaging the cooled sausages and storing them at 4°C. In a preferred embodiment, cooling involves rapidly cooling the cooked sausages to room temperature by placing them in cold water or cold air; packaging involves vacuum packaging or gas-filled packaging.

[0036] Efficacy verification: The prepared plant-based biomimetic meat sausage underwent sensory evaluation and physicochemical testing. Sensory evaluation results showed that the plant-based biomimetic meat sausage has a similar taste, color, and flavor to traditional meat sausages, with a uniform marbling texture and rich flavor. Physicochemical testing indicated that the product has a protein content of 15%, a fat content of 20%, and a moisture content of 60%, meeting food safety standards. The product has a shelf life of up to 30 days at 4℃, exhibiting good shelf stability. Blind consumer testing showed that the plant-based biomimetic meat sausage had an acceptance rate of over 85%, indicating that this preparation method can effectively simulate the characteristics of traditional meat products, providing vegetarian consumers with a high-quality plant-based meat product alternative.

Claims

1. A method of preparing a plant-based, biomimetic roast meat sausage, characterized in that, The method comprises the following steps: Step 1, raw material preparation: mixing plant protein, vegetable fat, fat mimetic, flavoring substance, pigment, colloid and other auxiliary materials according to predetermined proportions; Step 2, preparation of protein matrix: subjecting the mixture obtained in step 1 to high-moisture extrusion and shearing forming treatment to form a protein matrix with a structure similar to meat fibers; Step 3, preparation and distribution of fat mimetic: subjecting vegetable fat and fat mimetic to emulsification treatment, then distributing the emulsified fat mimetic in the protein matrix obtained in step 2 and controlling the distribution pattern to form a marbling texture; Step 4, forming and curing: filling the marbling-textured biomimetic meat material obtained in step 3 into a casing, then performing steaming and smoking treatment; Step 5, cooling and packaging: cooling the cured roast sausage and packaging.

2. The production method according to claim 1, characterized by, In step 1, the plant protein is selected from at least one of soybean protein, pea protein, cereal protein and wheat gluten; the vegetable fat is selected from at least one of refined coconut oil, partially hydrogenated rapeseed oil, palm oil and rapeseed oil.

3. The preparation method according to claim 1, characterized in that, In step 1, flavoring substance is also added, which is selected from at least one of meat flavor, soy sauce powder, onion powder, garlic powder and soybean protein hydrolysate; pigment is added, which is selected from at least one of beetroot and carotene; colloid is added, which is selected from at least one of carrageenan, xanthan gum and konjac gum.

4. The method of claim 1, wherein, In step 2, the high-moisture extrusion uses a twin-screw extruder, the extrusion temperature is 80-85℃, the pressure is 20-25 MPa, and the screw rotation speed is 500-550 rpm.

5. The preparation method according to claim 1, characterized in that, In step 3, the emulsification treatment includes mixing vegetable fat and fat mimetic, adding emulsifier, and stirring at 75-78℃ at a speed of 2000-2500 rpm.

6. The production method according to claim 5, wherein In step 3, the emulsified fat mimetic is also stirred at 4-5℃ for 30-45 minutes to partially crystallize the fat mimetic.

7. The preparation method according to claim 1, characterized in that, In step 3, the distribution of fat mimetic in the protein matrix to form a marbling texture is achieved by lamination, injection or extrusion forming technology.

8. The method of claim 1, wherein, In step 4, the steaming is performed in a steam environment at 100-110℃ for 30-35 minutes; the smoking is performed in a smoke at 50-60℃ for 30-45 minutes.

9. The method of claim 1, wherein, In step 5, the cooling is rapid cooling to room temperature by placing the cured roast sausage in cold water or cold air; the packaging is vacuum packaging or aeration packaging.

10. A plant-based, biomimetic roast meat sausage, characterized in that, The method is prepared by any one of claims 1-9.

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