Preparation method of pleurotus eryngii artificial meat rich in functional polypeptides
By using king oyster mushrooms and shiitake mushrooms as the main raw materials, combined with natural peptides and auxiliary materials, a stable fiber network structure is formed, which solves the problems of beany taste and loose texture of plant-based artificial meat, and realizes the industrial production of artificial meat with realistic flavor, firm texture and balanced nutrition.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- LINYI XIAOFENG MUSHROOM IND
- Filing Date
- 2026-06-22
- Publication Date
- 2026-07-21
AI Technical Summary
Existing plant-based artificial meat has problems such as a strong beany taste, loose texture, and complex processing. Furthermore, raw materials such as soy protein have an unbalanced amino acid ratio and contain anti-nutritional factors, which may cause discomfort or allergies in consumers.
Using king oyster mushrooms and shiitake mushrooms as the main raw materials, combined with pea protein, soy protein isolate and other auxiliary materials, and adding natural polypeptides such as bitter melon peptides and collagen peptides, a stable fiber network structure is formed through repeated freezing-thawing and high-temperature and high-pressure extrusion, combined with microwave sterilization and low-temperature drying.
The resulting artificial meat products have a realistic flavor, firm texture, and balanced nutrition, overcoming the shortcomings of existing technologies. They are suitable for industrial production and have certain nutritional benefits and economic advantages.
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing artificial meat from king oyster mushrooms rich in functional polypeptides. Background Technology
[0002] With the popularization of healthy eating concepts and the improvement of environmental protection awareness, artificial meat, as a substitute for traditional meat, has gradually become a research hotspot in the food industry due to its advantages of low fat, high protein, and low carbon emissions. At present, artificial meat on the market is mainly divided into two categories: plant-based artificial meat and cultured meat. Plant-based artificial meat uses soy protein, pea protein, and other ingredients as the main raw materials. However, these products generally have problems such as a strong beany taste, loose texture, and significant differences in taste from real meat. In addition, raw materials such as soy protein have defects such as unbalanced amino acid ratios and the presence of anti-nutritional factors, which may cause gastrointestinal discomfort or allergic reactions in some consumers.
[0003] King oyster mushrooms, a common edible fungus, are characterized by high protein, low fat, rich dietary fiber, and various essential amino acids. Their own free amino acids, such as glutamic acid and aspartic acid, can act as natural umami enhancers. Furthermore, their tightly layered structure, similar to animal muscle, imparts a good fibrous texture and chewiness, making them an ideal raw material for preparing artificial meat. While there have been some attempts to prepare artificial meat using edible fungi, existing technologies suffer from complex processes, poor product textural stability, and limited flavor options. For example, some methods employ wet-process cooking, which is cumbersome and time-consuming; and in some compound formulations, the dominant role of king oyster mushrooms is not prominent, failing to fully utilize their flavor and textural advantages.
[0004] Naturally derived functional polypeptides, including but not limited to the following polypeptides such as bitter melon peptide, collagen peptide, glutathione, sea cucumber peptide, oyster peptide, deer bone peptide, bovine blood protein peptide, bovine albumin peptide, etc., have many physiological functions. For example, bitter melon peptides can help stabilize blood sugar, regulate sugar and fat metabolism by activating the energy switch (AMPK), and assist in improving pancreatic function, making them suitable for people who need to control their blood sugar. Glutathione can effectively scavenge free radicals, delay aging, and block melanin production to achieve whitening, and also has detoxifying and liver-protecting effects. The main functions of collagen peptides include improving skin, protecting joints, nourishing hair and nails, enhancing skin elasticity and hydration, and studies have shown that they can improve joint pain and maintain joint comfort. Deer bone peptides can strengthen bones and muscles and promote calcium absorption, helping to form stronger bones. Sea cucumber peptides can boost energy, enhance immunity, fight fatigue, and fight aging, protecting nerve cells through antioxidant and anti-inflammatory effects. Oyster peptides can effectively increase serum testosterone levels in men, improve male function, regulate blood lipids, and protect cardiovascular health. Bovine blood protein peptides are mainly effective in anti-oxidation and blood replenishment. Bovine albumin peptides can promote wound healing, improve nutritional status, and act as an immunomodulator to enhance the body's resistance.
[0005] Therefore, developing a simple, dense, flavorful, and nutritionally balanced method for preparing king oyster mushroom artificial meat is of great significance for promoting the development of the plant-based artificial meat industry. Summary of the Invention
[0006] The purpose of this invention is to address the shortcomings of existing technologies by providing a method for preparing king oyster mushroom-based artificial meat. This method solves the problems of existing plant-based artificial meat products, such as strong beany taste, loose texture, and complex processing. It enables the preparation of artificial meat products suitable for industrial production using king oyster mushrooms as the main raw material, which have a realistic flavor, balanced nutrition, and certain health benefits.
[0007] To achieve the above objectives, the present invention adopts the following technical solution:
[0008] A method for preparing artificial meat from king oyster mushrooms includes the following steps:
[0009] S1 Raw Material Pretreatment: Select fresh king oyster mushrooms and shiitake mushrooms, remove impurities and aged parts from the base of the stems, wash them thoroughly, and cut them into small pieces of 0.5-1cm. Blanch them in hot water at 85-95℃ for 2-3 minutes, remove them, and quickly cool them to room temperature. Drain the water and set aside. During the blanching step, add 0.1-0.2% salt and 0.05-0.1% citric acid by weight of the hot water to improve the water retention and flavor stability of the king oyster mushrooms.
[0010] S2 Slurry Preparation: Pretreated king oyster mushroom blocks are mixed with ultrapure water at a mass ratio of 1:1.5-2.5, and then ground in a colloid mill to form a fine king oyster mushroom slurry. The slurry is then placed in a high-speed disperser and dispersed at a speed of 8000-10000 r / min for 10-15 min to obtain a homogenized king oyster mushroom slurry. 5-15% of pea protein, 4-8% konjac gum, 2-5% xanthan gum, and 1-3% soy protein isolate are added to the king oyster mushroom slurry by mass, and dispersion is continued for 5-8 min. Finally, one or more of the following are added in total: bitter melon peptide, collagen peptide, glutathione, sea cucumber peptide, oyster peptide, deer bone peptide, bovine blood protein peptide, and bovine albumin peptide, to ensure thorough and uniform mixing of all components.
[0011] S3 Fiberization Treatment: Pour the evenly mixed slurry into a mold and freeze it in a freezer at -18 to -25℃ for 12 to 24 hours. Then, take it out and let it thaw naturally at room temperature of 20 to 25℃. Repeat the freezing-thawing process 2 to 3 times to form a loose fiber network structure in the slurry. After thawing, pour the slurry into an extruder and extrude it into filaments at a temperature of 110 to 130℃ and a pressure of 0.3 to 0.5 MPa to obtain king oyster mushroom and shiitake mushroom fiber filaments.
[0012] S4 Seasoning and Shaping: Add 1.5-2.5% salt, 0.5-1% steviol glycosides, 0.3-0.5% monosodium glutamate, 0.1-0.4% spices and 2-4% vegetable oil by weight to the fiber strands of king oyster mushrooms and shiitake mushrooms. After stirring evenly, place the mixture into a molding mold and hot-press it for 5-8 minutes at a temperature of 105-120℃ and a pressure of 0.2-0.3MPa to obtain the artificial meat blank. The spices are made by mixing perilla leaf powder, clove powder and cinnamon powder in a mass ratio of 2:1:1.
[0013] S5 Post-processing: Take out the hot-pressed artificial meat blank, cool it to room temperature, and then sterilize it with microwave at 1000-1200W for 60-80 seconds. Then dry it in a forced-air drying oven at 75-85℃ until the moisture content is 40-60%. After cooling, package it to obtain the finished product of king oyster mushroom artificial meat.
[0014] Preferably, in step 1, the blanching temperature is 90℃, the blanching time is 2.5 min, and the amount of salt added to the hot water is 0.15% and the amount of citric acid added is 0.08%.
[0015] Preferably, in step 2, the mass ratio of king oyster mushroom pieces to ultrapure water is 1:2, the speed of the high-speed disperser is 9000 r / min, and the dispersion time is 12 min; the amount of pea protein added is 10%, the amount of konjac gum added is 6%, the amount of xanthan gum added is 3%, and the amount of soy protein isolate added is 2%.
[0016] Preferably, in step 3, the freezing temperature is -20℃, the freezing time is 18h, and the freezing-thawing process is repeated twice; the extrusion temperature is 120℃, and the pressure is 0.4MPa.
[0017] Preferably, in step 4, the amount of salt added is 2%, the amount of steviol glycosides added is 0.8%, the amount of spices added is 0.2%, and the amount of vegetable oil added is 3%; the hot pressing temperature is 110℃, the pressure is 0.25MPa, and the hot pressing time is 6min.
[0018] Preferably, in step 5, the microwave sterilization power is 1100W, the processing time is 70s, the drying temperature is 80℃, and the moisture content after drying is 40-60%.
[0019] Compared with the prior art, the present invention has the following beneficial effects:
[0020] 1) This invention uses king oyster mushrooms and shiitake mushrooms as the main raw materials, making full use of their natural umami substances and fiber structure advantages, and combining them with auxiliary materials such as pea protein and soy protein isolate to effectively solve the problem of beany taste in traditional plant-based artificial meat. The product flavor is closer to real meat, and it is nutritionally balanced, rich in dietary fiber and a variety of essential amino acids.
[0021] 2) This invention adds a certain proportion of natural polypeptides, including one or more of bitter melon peptides, collagen peptides, glutathione, sea cucumber peptides, oyster peptides, deer bone peptides, bovine blood protein peptides, and bovine albumin peptides, to give king oyster mushroom artificial meat certain nutritional benefits and meet people's nutritional and health needs.
[0022] 3) Through a fiberization process that combines repeated freezing-thawing with high-temperature and high-pressure extrusion, the king oyster mushroom slurry forms a stable three-dimensional fiber network structure. The product has a firm texture, good chewiness, and a realistic fiber feel, overcoming the shortcomings of existing artificial meat products made from edible fungi with a loose texture.
[0023] 4) The process steps of this invention are simple, no complex equipment is required, and the process parameters are easy to control. It is suitable for large-scale industrial production, and the raw materials are inexpensive and widely available, resulting in good economic benefits and market prospects.
[0024] 5) The post-processing technology, which combines microwave sterilization and low-temperature drying, ensures the hygiene and safety of the product while maximizing the preservation of the nutritional components and flavor substances of the king oyster mushroom, thus extending the product's shelf life. Detailed Implementation
[0025] Example 1
[0026] A method for preparing artificial meat from king oyster mushrooms, the specific steps of which are as follows:
[0027] 1. Raw material pretreatment: Select 500g of fresh king oyster mushrooms and 50g of fresh shiitake mushrooms. Remove impurities and aged parts from the base of the stems, wash them clean, and cut them into 0.8cm pieces. Prepare 2000mL of 85℃ hot water, add 2g of salt and 1g of citric acid, stir to dissolve, then blanch the king oyster mushroom pieces and shiitake mushroom pieces for 2 minutes. Remove them and cool them quickly to room temperature, then drain the water and set aside.
[0028] 2. Slurry preparation: The pretreated king oyster mushroom blocks and shiitake mushroom blocks were mixed with 750mL of ultrapure water and ground into a fine king oyster mushroom and shiitake mushroom slurry in a colloid mill. The slurry was then placed in a high-speed disperser and dispersed at 8000r / min for 10min. Cellulase, hemicellulase and protease were added to the slurry for enzymatic reaction. The amount of biological enzyme added was 0.1%, the enzymatic reaction temperature was 45℃, and the reaction time was 40min. After the enzymatic reaction was completed, the temperature was raised to 60℃ and inactivated for 30min. Then, 25g of pea protein, 20g of konjac gum, 10g of xanthan gum and 5g of soy protein isolate were added respectively, and the mixture was dispersed for another 5min. Finally, 25g of bitter melon peptide was added and mixed evenly.
[0029] 3. Fiberization treatment: Pour the well-mixed slurry into a mold and freeze it in a freezer at -18℃ for 12 hours. After taking it out, thaw it naturally at room temperature of 20℃. Repeat the freezing-thawing process twice. After thawing, pour the slurry into an extruder and extrude it into filaments at 110℃ and 0.3MPa to obtain mixed fiber filaments of king oyster mushroom and shiitake mushroom.
[0030] 4. Seasoning and shaping: Add 7.5g salt, 2.5g steviol glycosides, 1g spices (0.5g perilla leaf powder, 0.25g clove powder, 0.25g cinnamon powder) and 10g vegetable oil to the fibrous strands of king oyster mushroom and shiitake mushroom. After mixing well, put it into a molding mold and hot press it at 105℃ and 0.2MPa for 5 minutes to obtain the artificial meat blank.
[0031] 5. Post-processing: Remove the artificial meat blank and cool it to room temperature. Microwave it at 1000W for 60 seconds, then put it in a 75℃ forced-air drying oven to dry it to a moisture content of 40%. After cooling, package it to obtain the finished product of king oyster mushroom artificial meat.
[0032] Example 2
[0033] A method for preparing artificial meat from king oyster mushrooms, the specific steps of which are as follows:
[0034] 1. Raw material pretreatment: Select 500g of fresh king oyster mushrooms and 100g of fresh shiitake mushrooms. Remove impurities and aged parts from the base of the stems, wash them clean, and cut them into 0.8cm pieces. Prepare 2000mL of 90℃ hot water, add 3g of salt and 1.6g of citric acid, stir to dissolve, then add the king oyster mushroom pieces and shiitake mushroom pieces and blanch for 2.5 minutes. Remove them and quickly cool them to room temperature, then drain the water and set aside.
[0035] 2. Slurry preparation: The pretreated king oyster mushroom and shiitake mushroom pieces were mixed with 1000mL of ultrapure water and ground into a fine king oyster mushroom slurry in a colloid mill. The slurry was then placed in a high-speed disperser and dispersed at 9000r / min for 12min. Cellulase, hemicellulase and protease were added to the slurry for enzymatic reaction. The amount of biological enzyme added was 0.2%, the enzymatic reaction temperature was 50℃, and the reaction time was 80min. After the enzymatic reaction was completed, the temperature was raised to 60℃ and inactivated for 30min. Then, 50g of pea protein, 30g of konjac gum, 15g of xanthan gum and 10g of soy protein isolate were added and dispersed for another 6.5min. Finally, 25g of bitter melon peptide, collagen peptide, glutathione, sea cucumber peptide, oyster peptide, deer bone peptide, bovine blood protein peptide and bovine albumin peptide were added and mixed evenly.
[0036] 3. Fiberization treatment: Pour the well-mixed slurry into a mold and freeze it in a freezer at -20℃ for 18 hours. After taking it out, thaw it naturally at room temperature of 22℃. Repeat the freezing-thawing process twice. After thawing, pour the slurry into an extruder and extrude it into filaments at 120℃ and 0.4MPa to obtain king oyster mushroom and shiitake mushroom fiber filaments.
[0037] 4. Seasoning and shaping: Add 10g salt, 4g steviol glycosides, 1.5g spices (0.75g perilla leaf powder, 0.375g cloves, 0.375g cinnamon powder) and 15g vegetable oil to the fibrous strands of king oyster mushroom and shiitake mushroom. After mixing well, put it into a molding mold and hot press it at 110℃ and 0.25MPa for 6 minutes to obtain the artificial meat blank.
[0038] 5. Post-processing: Remove the artificial meat blank and cool it to room temperature. Microwave it at 1100W for 70 seconds, then put it in an 80℃ forced-air drying oven to dry it to a moisture content of 42.5%. After cooling, package it to obtain the finished product of king oyster mushroom artificial meat.
[0039] Example 3
[0040] A method for preparing artificial meat from king oyster mushrooms, the specific steps of which are as follows:
[0041] 1. Raw material pretreatment: Select 500g of fresh king oyster mushrooms and 150g of fresh shiitake mushrooms. Remove impurities and aged parts from the base of the stems, wash them clean, and cut them into 0.8cm pieces. Prepare 2000mL of 95℃ hot water, add 4g of salt and 2g of citric acid, stir to dissolve, then blanch the king oyster mushroom pieces for 3 minutes. Remove them and cool them quickly to room temperature, then drain the water and set aside.
[0042] 2. Slurry preparation: Pretreated king oyster mushroom blocks and shiitake mushroom blocks were mixed with 1250mL of ultrapure water and ground into a fine king oyster mushroom slurry in a colloid mill. The slurry was then placed in a high-speed disperser and dispersed at 10000r / min for 15min. Cellulase, hemicellulase and protease were added to the slurry for enzymatic reaction. The amount of biological enzyme added was 0.3%, the enzymatic reaction temperature was 55℃, and the reaction time was 120min. After the enzymatic reaction was completed, the temperature was raised to 60℃ and inactivated for 30min. Then, 75g of pea protein, 40g of konjac gum, 25g of xanthan gum and 15g of soy protein isolate were added and dispersed for another 8min. Finally, 15g of bitter melon peptide, collagen peptide, glutathione, sea cucumber peptide, oyster peptide, deer bone peptide, bovine blood protein peptide and bovine albumin peptide were added and mixed evenly.
[0043] 3. Fiberization treatment: Pour the well-mixed slurry into a mold and freeze it in a freezer at -25℃ for 24 hours. After taking it out, thaw it naturally at room temperature of 25℃. Repeat the freezing-thawing process 3 times. After thawing, pour the slurry into an extruder and extrude it into filaments at 130℃ and 0.5MPa to obtain king oyster mushroom and shiitake mushroom fiber filaments.
[0044] 4. Seasoning and shaping: Add 12.5g salt, 5g steviol glycosides, 2g spices (1g perilla leaves, 0.5g cloves, 0.5g cinnamon powder) and 20g vegetable oil to the fibrous strands of king oyster mushroom and shiitake mushroom. After mixing well, put the mixture into a molding mold and hot press it at 120℃ and 0.3MPa for 8 minutes to obtain the artificial meat blank.
[0045] 5. Post-processing: Remove the artificial meat blank and cool it to room temperature. Microwave it at 1200W for 80 seconds, then put it in an 85℃ forced-air drying oven to dry it to a moisture content of 60%. After cooling, package it to obtain the finished product of king oyster mushroom artificial meat.
Claims
1. A method for preparing artificial meat from king oyster mushrooms rich in functional polypeptides, characterized in that, Includes the following steps: S1. Raw material pretreatment: Select fresh king oyster mushrooms and shiitake mushrooms, cut them into pieces, blanch them in hot water containing salt and citric acid at 85-95℃ for 2-3 minutes, cool and drain. S2. Slurry preparation and bio-enzyme treatment: King oyster mushroom pieces are mixed with ultrapure water and ground into a slurry. After high-speed dispersion, cellulase, hemicellulase and protease are added for enzymatic reaction treatment. After the reaction is completed, pea protein, konjac gum, xanthan gum and soy protein isolate, as well as natural functional peptides, are added and the mixture is further dispersed and mixed. S3. Fiberization treatment: Add transglutaminase to the pulp for cross-linking catalysis. After cross-linking is completed, freeze-thaw 2-3 times, followed by high temperature and high pressure extrusion fiberization; S4. Seasoning and shaping: Add seasonings and vegetable oil to the fiber filaments, stir evenly, and then heat press to shape; S5. Post-processing: Microwave sterilize the shaped blanks and dry them to a moisture content of 40-60%, then cool and package them.
2. The preparation method according to claim 1, characterized in that, In step S1, the ratio of king oyster mushrooms to shiitake mushrooms is 10:(1-3).
3. The preparation method according to claim 1, characterized in that, In step S1, the amount of salt added to the hot water is 0.1-0.2% of the water mass, and the amount of citric acid added is 0.05-0.1% of the water mass; the king oyster mushrooms and shiitake mushrooms are cut into pieces of 0.5-1cm.
4. The preparation method according to claim 1, characterized in that, In step S2, the mass ratio of king oyster mushroom pieces to ultrapure water is 1:1.5-2.5; the high-speed dispersion speed is 8000-10000 r / min, the dispersion time is 10-15 min; the biological enzyme is one or more of hemicellulose, cellulose and protease, the enzyme addition amount is 0.1-3%, the enzyme treatment temperature is 45-55℃, and the treatment time is 40-120 min.
5. The preparation method according to claim 1, characterized in that, In step S2, the amount of pea protein added is 5-15% of the mass of king oyster mushroom and shiitake mushroom slurry, konjac gum 4-8%, xanthan gum 2-5%, and soy protein isolate 1-3%.
6. The preparation method according to claim 1, characterized in that, In step S2, the functional polypeptide can be one or more of the following: bitter melon peptide, collagen peptide, glutathione, sea cucumber peptide, oyster peptide, deer bone peptide, bovine blood protein peptide, and bovine albumin peptide.
7. The preparation method according to claim 1, characterized in that, In step S2, the total amount of functional peptides added is 0.5-5%.
8. The preparation method according to claim 1, characterized in that, In step S3, the freezing temperature is -18 to 25°C, the freezing time is 12 to 24 hours, the thawing temperature is 20 to 25°C, the extrusion temperature is 110 to 130°C, and the pressure is 0.3 to 0.5 MPa.
9. The preparation method according to claim 1, characterized in that, In step S4, the seasonings include 1.5-2.5% salt, 0.5-1% steviol glycosides, 0.1-0.4% spices, and 2-4% vegetable oil. The spices are made by mixing perilla leaf powder, clove powder, and cinnamon powder in a mass ratio of 2:1:
1. The hot pressing temperature is 105-120℃, the pressure is 0.2-0.3MPa, and the time is 5-8min.
10. The preparation method according to claim 1, characterized in that, In step S5, the microwave sterilization conditions are 1000-1200W power for 60-80 seconds; and the drying temperature is 75-85℃.