Preparation method and application of high-chewing plant protein meat

Abstract

The application discloses a preparation method and application of high-chewability plant protein meat. The method first uses a double-enzyme system composed of glutamine transaminase and laccase to pretreat a plant protein matrix, and constructs a covalent network with preliminary mechanical support before extrusion through asymmetric synergistic crosslinking; then in the double-screw high-moisture extrusion process, oil is continuously injected through a high-pressure metering pump at the screw melting section to play a steric adjustment role and balance the toughness and hardness of fibers; then, a high-pressure nozzle installed at the front end of a cooling die is used to continuously inject a calcium chloride solution into the formed directional melt through countercurrent injection, so that instantaneous ionic gelation of sodium alginate is induced, so that the protein fiber structure is locked in situ before pressure release, and tissue collapse is prevented; finally, physical strengthening driven by low-frequency ultrasound and two-stage chemical ripening are used to realize structure stabilization. The plant protein meat prepared by the method has clear muscle fiber texture and excellent chewiness and resilience.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing and applying highly chewy plant protein meat. Background Technology

[0002] With global population growth and increasing demand for sustainable and healthy diets, plant-based meat, as the core of the alternative meat industry, has experienced rapid development in recent years. Currently, plant-based meat primarily uses soy protein, pea protein, and wheat protein as raw materials, employing high-moisture extrusion (HME) technology to simulate the fibrous structure of real meat.

[0003] However, plant-based meat prepared using existing technologies still has significant shortcomings in mimicking the "chewiness" and "tissue toughness" of meat, specifically in the following aspects: 1. Insufficient fiber strength: Traditional plant protein extrusions mainly rely on hydrophobic interactions and hydrogen bond rearrangement between protein molecules. Due to the weak non-covalent bonding force, the product is prone to breakage under stress, lacking the "toughness" of real meat muscle fibers, and often has a "powdery" or "sponge" feel when chewed.

[0004] 2. Imbalance between water retention and texture: To enhance juiciness, existing plant-based meats typically add simple vegetable oils or single thickeners (such as carrageenan). However, these additives are easily lost during cooking and heating, causing the fibers to become dry and tough, resulting in a rapid decrease in chewiness and difficulty in maintaining stable chewiness and elasticity.

[0005] 3. Limited cross-linking methods: Although some technologies incorporate transglutaminase (TG enzyme) for protein fortification, simple enzymatic cross-linking can only act on protein molecular chains and cannot form a three-dimensional mechanical support structure. When simulating high-intensity chewing textures such as beef, simple cross-linking methods are inadequate.

[0006] 4. Unstable microstructure: After extrusion molding, the existing products have a relatively loose arrangement of microfibers and lack the support of a collagen network similar to animal connective tissue, resulting in a lack of sustained resistance in the later stages of chewing.

[0007] Therefore, how to construct a multi-network structure within plant protein that can mimic the synergistic effect of animal muscle fibers and connective tissue through innovative modification methods and process logic, thereby achieving the production of plant protein meat with high chewiness and high elasticity, is a key technical problem that urgently needs to be solved in this field. Summary of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a method for preparing and applying highly chewy plant-based meat. This invention constructs a gradient processing system of "enzymatic covalent cross-linking - lipid steric hindrance regulation - ion in-situ locking," fundamentally solving the problems of low tissue density, poor chewiness, and dryness in plant-based meat.

[0009] To achieve the above objectives, the technical solution designed by the present invention is as follows: This invention provides a method for preparing highly chewy plant-based meat, comprising the following steps: (1) Mix soy protein isolate, gluten powder and pea protein to obtain protein raw materials. Mix konjac glucomannan and sodium alginate, add ice water, and disperse at high speed to obtain pre-hydrated gel solution. (2) Mix the prehydrated gel and protein raw materials, add them to the dual-enzyme system, and perform shear induction to obtain a directional fluid matrix; (3) The directional fluid matrix is ​​fed into a twin-screw extruder and melted and oriented under five-stage gradient temperature control and shear force. At the same time, vegetable oil is injected through a high-pressure metering pump and calcium chloride solution is injected through the nozzle at the front end of the cooling die. After extrusion, the extruded material is obtained. (4) After the extruded material is formed by the cooling die, it is first subjected to ultrasonic first-stage aging, and then subjected to low-temperature static second-stage aging to obtain high-chewability plant protein meat.

[0010] Further, in step (1), the mass ratio of soy protein isolate, gluten, and pea protein is 45~60:15~25:10~15; The mass ratio of konjac glucomannan to sodium alginate is 2-4:1; The mass of the ice water is 15 to 20 times the total mass of konjac glucomannan and sodium alginate; The high-speed dispersion is carried out at a rotation speed of 2500~3500 rpm for a duration of 5~10 min.

[0011] Furthermore, the mass ratio of soy protein isolate, wheat gluten, and pea protein is 50:20:10; The mass ratio of konjac glucomannan to sodium alginate is 2:1; The mass of the ice water is 18 times the total mass of konjac glucomannan and sodium alginate; The high-speed dispersion was carried out at a rotation speed of 3000 rpm for 8 minutes.

[0012] Furthermore, in step (2), the mass ratio of protein raw material to prehydrated gel is 1:1.1~1.5; The mass of the dual-enzyme system is 0.2-0.3% of the mass of the protein raw material; The dual-enzyme system consists of transglutaminase and laccase. In the dual-enzyme system, the enzyme activity of transglutaminase is 100~200U / mg, and the enzyme activity of laccase is 20~50U / mg. The shear induction rotation speed is 50~150 rpm, the shear induction temperature is 35~42℃, and the shear induction time is 30~40 min.

[0013] Furthermore, the mass ratio of the protein raw material to the prehydrated gel solution is 1:1.3; The mass of the dual-enzyme system is 0.25% of the mass of the protein raw material; The dual-enzyme system consists of transglutaminase and laccase. In the dual-enzyme system, the enzyme activity of transglutaminase is 120 U / mg, and the enzyme activity of laccase is 30 U / mg. The shear induction rotation speed was 100 rpm, the shear induction temperature was 40℃, and the shear induction time was 30 min.

[0014] Furthermore, in step (3), the rotational speed of the shearing force is 300~450 rpm; The five-stage gradient temperature control is as follows: Zone 1 feeding section 40~50℃, Zone 2 mixing section 80~95℃, Zone 3 gel section 125~140℃, Zone 4 melt orientation section 150~165℃, and cooling die section 45~55℃. The injected vegetable oil is 5-10% of the protein raw material, and the injected position is either the three-zone gel segment or the four-zone melt orientation segment. The concentration of the calcium chloride solution is 1~3 mg / mL, the injection mass of the calcium chloride solution is 0.5~1.5% of the protein raw material, the injection direction of the calcium chloride solution is at an angle of 30°~60° with the material flow direction inside the machine, and the injection pressure of the calcium chloride solution is 1.2 MPa higher than the back pressure inside the cooling die head.

[0015] Furthermore, the rotational speed of the shearing force is 380 rpm; The five-stage gradient temperature control is as follows: Zone 1 feeding section 45℃, Zone 2 mixing section 90℃, Zone 3 gel section 130℃, Zone 4 melting and orientation section 155℃, and cooling die section 50℃. The injected vegetable oil accounts for 8% of the protein raw material. The concentration of the calcium chloride solution is 2 mg / mL, the injection mass of the calcium chloride solution is 1% of the protein raw material, and the injection direction of the calcium chloride solution is at a 45° angle to the material flow direction inside the machine.

[0016] Furthermore, in step (4), a maturation process specifically involves immersing the extruded material in a color-protecting and freshness-preserving liquid at 4~6℃ and treating it with low-frequency ultrasound at 20~25kHz and 250~300W for 12~18 minutes. The two-stage maturation process specifically involves: after the first-stage maturation, the product is sealed and left to stand at 0-4℃ for 12-24 hours.

[0017] Furthermore, the aforementioned maturation process specifically involves immersing the extruded material in a 4°C color-protecting and preservation solution and then subjecting it to low-frequency ultrasonic treatment at 22kHz and 280W for 15 minutes. By mass percentage, the color-protecting and preservation solution consists of 0.12 wt% L-ascorbic acid, 0.05 wt% citric acid, 0.2 wt% sodium chloride, and the balance deionized water; The two-stage maturation process specifically involves: after the first-stage maturation, the product is sealed and left to stand at 2°C for 20 hours.

[0018] The present invention also provides a highly chewy plant protein meat prepared by the preparation method described above.

[0019] The principle of this invention: The inventive mechanism of this invention lies in the construction of a "three-in-one" gradient cross-linking system: (1) Dual-enzyme asymmetric cross-linking replaces hydrolytic degradation: TG enzyme catalyzes the formation of backbone from isopeptide bonds, while laccase oxidizes tyrosine residues for surface reinforcement. The synergistic effect of the two (rather than degradation) enables it to stretch under shear force without breaking during extrusion.

[0020] (2) Mid-section oil injection plays a steric hindrance effect: avoiding oil mixing at the feed inlet ensures that the protein obtains sufficient high shear orientation in the front section of extrusion; oil is injected in the mid-section high-temperature melting zone, and oil droplets are embedded between the newly formed fiber chains to form "steric hindrance", effectively preventing the hardening of the texture (lignification) caused by excessive cross-linking of fibers, and simulating the tenderness of fat cells in real meat.

[0021] (3) High-pressure convection injection achieves in-situ locking: Calcium chloride is injected into the front end of the cooling die at a specific angle (30°-60°) and under overpressure (0.5-2.0 MPa higher than the back pressure), forcing calcium ions to penetrate into the fiber gaps. Calcium alginate gel is generated instantly, like a microscopic connective tissue network that "tightly holds" the oriented fibers, resisting the collapse caused by the pressure release at the moment of demolding.

[0022] (4) Ultrasonic cavitation cell wall breaking and moisture redistribution: The micro-jet generated by low-frequency ultrasound at a specific frequency (20-25kHz) can just break through the dense skin layer on the surface of the product caused by extrusion, and guide the moisture into the internal interpenetrating network, thus completely solving the problem of dry plant meat.

[0023] The plant protein meat prepared by the above method has a distinct and dense directional muscle fiber texture, exhibiting the filamentous strand structure of natural meat; the product is tough and elastic, and exhibits excellent bite feel and resilience during chewing.

[0024] The beneficial effects of this invention are: (1) This invention abandons the degradation route of softening the texture using proteolytic enzymes in traditional processes. Instead, it creatively constructs an interpenetrating polymer network (IPN) within the plant protein by combining the "asymmetric covalent cross-linking" of transglutaminase and laccase with the high-pressure convection jet of calcium chloride induced by the cooling die head. This network mimics the connective tissue of animal muscle. Experimental data show that the chewiness and shear strength of the product of this invention are improved by 50% to 80% compared with traditional high-moisture extrusion products, fundamentally solving the technical problems of loose plant meat tissue, lack of toughness, and "breakage upon chewing".

[0025] (2) This invention utilizes a dual-enzyme system to pretreat the protein matrix with "asymmetric cross-linking" before extrusion, enabling it to exhibit excellent orientation in the high shear field of the twin-screw extruder. Combined with in-situ ion-locking technology at the die head front end with a back pressure 0.5~2.0 MPa higher than the back pressure, calcium ions are forced to penetrate and instantly gel, effectively preventing the expansion and collapse of the fiber structure during pressure release. The resulting product has distinct and dense directional muscle fiber texture, realistic tearing sensation, and can perfectly replicate the fibrous strand structure of cooked meat.

[0026] (3) This invention utilizes the cavitation effect of low-frequency ultrasound for physical enhancement and maturation, which can effectively break through the dense surface skin generated during extrusion molding. On the one hand, it eliminates the internal stress generated during the extrusion process, making the protein mesh microstructure more orderly and improving resilience; on the other hand, it drives moisture into the fiber micropores and achieves redistribution. Combined with low-temperature static chemical maturation, the product maintains a high chewiness while increasing the internal water retention rate by more than 20%, resulting in a tender and juicy texture after cooking, thus solving the common problems of "dryness, toughness, and hardness" in highly cross-linked plant-based meats.

[0027] (4) This invention creatively employs high-pressure injection technology in the middle section of the oil, changing the traditional perception that oil is only used as a lubricant or flavoring agent. After being injected into the middle melting zone, the oil acts as a steric hindrance regulator embedded between protein chains. Without interfering with the shear orientation of the front section, it prevents the lignification caused by excessive thermal polymerization of fibers through the steric hindrance effect, giving the product a realistic fat texture, oily feel, and flexible elasticity, and achieving a high degree of uniformity in product quality in industrial production.

[0028] (5) This invention employs dual-enzyme synergistic induction and physical maturation technology, reducing reliance on chemical additives while avoiding excessive heat damage to protein nutrients caused by ultra-high temperatures. The resulting plant protein meat has no beany odor, a pure flavor, and due to the locking effect of the IPN network, the product exhibits excellent structural stability during subsequent high-temperature cooking processes such as frying, deep-frying, and stewing, demonstrating significant advantages such as not breaking apart, not shrinking, and strong oil and water retention. Attached Figure Description

[0029] Figure 1 The images show a comparison of scanning electron microscope (SEM) images of the products prepared in Example 1, Comparative Example 3, and Comparative Example 4. Detailed Implementation

[0030] The present invention will now be described in further detail with reference to specific embodiments, so that those skilled in the art can understand it.

[0031] Example 1 Preparation method 1 of high-chewability plant protein meat 1, the preparation process of this embodiment is as follows: 1. Matrix pretreatment and enzymatic directional induction: (1) Weigh out 50 parts of soy protein isolate, 20 parts of wheat gluten and 10 parts of pea protein by mass, and mix them evenly to obtain protein raw materials.

[0032] (2) Konjac glucomannan and sodium alginate were mixed at a mass ratio of 2:1 to obtain a mixture. Ice water with a mass of 18 times that of the mixture was added and dispersed at 3000 rpm for 8 min to obtain a pre-hydrated gel.

[0033] (3) Mix the protein raw material with the prehydrated gel at a mass ratio of 1:1.3, and add it to the dual-enzyme system. The mass of the dual-enzyme system is 0.25% of the mass of the protein raw material. Induce shearing at a constant temperature and low speed (100 rpm) for 30 min at 40℃ to promote the formation of covalent bonds between protein molecules and construct a directional fluid matrix with a preliminary mechanical support structure. The dual-enzyme system consists of transglutaminase (TG enzyme) and laccase. The enzyme activity of TG enzyme is 120 U / mg, the enzyme activity of laccase is 30 U / mg, and the enzyme activity ratio of TG enzyme to laccase is 4:1.

[0034] 2. Gradient crosslinking and directional fiber construction: (1) The directional fluid matrix is ​​fed into a twin-screw extruder (equipment provided by Hunan Fumac Food Engineering Technology Co., Ltd.). The twin-screw extruder adopts a five-stage gradient temperature control: zone 1 feeding section 45℃, zone 2 mixing section 90℃, zone 3 gel section 130℃, zone 4 melting and directional section 155℃, and cooling die section 50℃. The extrusion screw (length-to-diameter ratio L / D is 28~32∶1) speed is set to 380 rpm.

[0035] (2) At the same time, vegetable oil (as a steric hindrance regulator) accounting for 8% of the mass of the protein raw material is injected through a high-pressure metering pump. The injection position of the vegetable oil is the three-zone gel section or the four-zone melt orientation section of the twin-screw extruder. At the same time, at the front end of the cooling die, a calcium chloride solution with a concentration of 2 mg / mL is continuously injected into the material through an annular multi-hole nozzle. The injection direction of the calcium chloride solution is at a 45° angle with the material flow direction in the machine. The mass of the calcium chloride solution injected is 1.0% of the mass of the protein raw material. The injection pressure of the calcium chloride solution is 1.2 MPa higher than the back pressure inside the cooling die, that is, the back pressure inside the cooling die is 2.0 MPa and the injection pressure of the calcium chloride solution is 3.2 MPa. The instantaneous gelation effect of sodium alginate upon encountering calcium ions locks the oriented fiber structure in situ before extrusion. After extrusion, the extruded material is obtained. The residence time of the material in the extruder is 120~180 s.

[0036] 3. Segmented maturation for stability: (1) After the extruded material is initially shaped by the cooling die, it undergoes two-stage curing. The first curing is carried out in a first stage: the shaped extruded material is cut into pieces and immersed in a color-protecting and fresh-keeping liquid at 4℃. It is then treated with low-frequency ultrasound at 22 kHz and 280 W for 15 min to eliminate stress and redistribute moisture using the ultrasonic cavitation effect. By mass percentage, the color-protecting and fresh-keeping liquid consists of 0.12 wt% L-ascorbic acid (vitamin C), 0.05 wt% citric acid, 0.2 wt% sodium chloride, and the remainder deionized water.

[0037] (2) Then, the product is aged in two stages: the processed product is sealed and left to stand at 2°C for 20 h. The protein matrix is ​​finely tuned by standing at low temperature, thus obtaining high-chewability plant protein meat 1.

[0038] Example 2 Method 2 for preparing high-chewability plant protein meat: The preparation process in this embodiment is the same as in embodiment 1, except that: (1) In step 1, the protein raw material ratio is: 45 parts soy protein isolate, 25 parts wheat gluten, and 15 parts pea protein; the mass of the dual enzyme system is 0.20% of the mass of the protein raw materials. In the dual enzyme system, the enzyme activity of TG enzyme is 105 U / mg, the enzyme activity of laccase is 30 U / mg, and the enzyme activity ratio of TG enzyme to laccase is 3.5:1.

[0039] (2) In step 2, the injected vegetable oil is 5% of the protein raw material mass, the calcium chloride solution concentration is 1 mg / mL, and the injected calcium chloride solution is 0.5% of the protein raw material mass; the extrusion screw speed is 300 rpm.

[0040] (3) In step 3, the first stage of aging is ultrasonically treated for 18 min; the second stage of aging is left to stand for 12 h.

[0041] Example 3 Method 3 for preparing high-chewability plant protein meat: The preparation process in this embodiment is the same as in embodiment 1, except that: (1) In step 1, the protein raw material ratio is: 60 parts soy protein isolate, 15 parts wheat gluten, and 10 parts pea protein; the mass of the dual enzyme system is 0.30% of the mass of the protein raw materials. In the dual enzyme system, the enzyme activity of TG enzyme is 180 U / mg, the enzyme activity of laccase is 40 U / mg, and the enzyme activity ratio of TG enzyme to laccase is 4.5:1.

[0042] (2) In step 2, the injected vegetable oil is 10% of the protein raw material mass, the calcium chloride solution concentration is 3 mg / mL, and the injected calcium chloride solution is 1.5% of the protein raw material mass; the extrusion screw speed is 450 rpm.

[0043] (3) In step 3, the first stage of aging is ultrasonically treated for 12 min; the second stage of aging is left to stand for 24 h.

[0044] Comparative Example 1 The preparation method of plant protein meat D1 is the same as that of Example 1, except that in step 1, only the same total amount of single TG enzyme is added, and laccase is not added.

[0045] Comparative Example 2 The preparation method of plant protein meat D2 is the same as that of Example 1, except that in step 1, only the same total amount of single laccase is added, and TG enzyme is not added.

[0046] Comparative Example 3 The preparation method of plant protein meat D3 is the same as that of Example 1, except that calcium chloride solution is not injected in step 2.

[0047] Comparative Example 4 The preparation method of plant protein meat D4 is the same as that of Example 1, except that steps (2) and (3) of step 1 are not performed. The protein raw materials are directly mixed and then fed into a twin-screw extruder for gradient cross-linking and directional fiber construction. Then, during the segmented aging process, the first stage of aging is not performed, and the second stage of aging is performed directly.

[0048] Comparative Example 5 The preparation method of plant protein meat D5 is the same as that of Example 1, except that in step 2, the injection pressure of calcium chloride solution (0.2 MPa) is lower than the back pressure inside the cooling mold head to observe the ion permeation effect.

[0049] Performance testing The products prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to the following tests: 1. Sensory evaluation was conducted on the products prepared in Examples 1-3 and Comparative Examples 1-5. Ten professional sensory evaluators were invited to conduct the evaluation using a double-blind experimental method. The sensory evaluation of plant protein meat was carried out according to the standards in Table 1. The final score was the average score of each group. The evaluation results are shown in Table 2.

[0050] Table 1 Sensory Evaluation Criteria for Plant-Based Meat Table 2 Sensory evaluation results of plant-based meat 2. The hardness, chewiness, tensile strength and cooking water retention of the products prepared in Examples 1-3 and Comparative Examples 1-5 were determined according to relevant national standards and texture analysis (TPA) methods. The results are shown in Table 3.

[0051] Table 3. Detection results of physicochemical indicators of plant protein meat 3. The microstructure of the products prepared in Examples 1-3 and Comparative Examples 1-5 was observed using scanning electron microscopy (SEM).

[0052] Depend on Figure 1 As can be seen, Example 1 (induced by dual enzymes and locked by IPN): Microscopically, it shows highly orderly longitudinal fiber bundles, and the polysaccharide gel film tightly wraps around the surface of the protein fibers, forming a stable interpenetrating network structure. Comparative Example 3 (without calcium chloride injection): Microscopically, although the protein molecules have a certain orientation, due to the lack of ion locking, the structure is loose and there are a large number of irregular voids. Comparative Example 4 (without pre-crosslinking and ripening): Microscopically, it presents scattered sheet-like stacks without obvious fiber bundle structure.

[0053] The test results above show that, compared with Comparative Example 1 (single TG enzyme) and Comparative Example 2 (single laccase), the single TG enzyme group, while exhibiting hardness, has relatively weak tensile strength, while the single laccase group shows unsatisfactory performance in all indicators. The tensile strength of Example 1 is nearly 200% higher than that of Comparative Example 2, demonstrating that laccase must be "reinforced" on the covalent framework constructed by TG enzyme. This asymmetric synergistic effect is the core of constructing strong and tough fiber bundles.

[0054] Comparing Example 1 with Comparative Example 3 (no calcium injection) and Comparative Example 5 (low-pressure calcium injection), it is evident that the absence of calcium injection leads to a significant decrease in the degree of texturalization, causing the fibers to collapse during demolding. Comparative Example 5 demonstrates that if the injection pressure is lower than the die back pressure (below 0.5 MPa), calcium ions can only act on the surface of the product and cannot penetrate the fiber interior to form a complete interpenetrating polymer network (IPN). Example 1, through injection at a pressure 1.2 MPa higher than the back pressure, achieved deep and instantaneous gelation of calcium ions and polysaccharides, resulting in a chewiness improvement of over 150% compared to Comparative Example 3.

[0055] Comparative Example 4 used conventional front-end oil mixing without ultrasonic treatment. Data showed extremely low tensile strength and a cooking water retention rate of only 58.40%. This demonstrates that mid-stage oil injection avoids interference with shear orientation caused by front-end lubrication. The ultrasonic cavitation effect effectively broke through the dense outer layer generated by extrusion, guiding moisture into the micropores, resulting in a 31.02% increase in water retention rate for Example 1 compared to Comparative Example 4, achieving the excellent quality of being "elastic and resilient without being dry."

[0056] All other parts not described in detail are existing technologies. Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing highly chewy plant-based meat, characterized in that: Includes the following steps: (1) Mix soy protein isolate, gluten powder and pea protein to obtain protein raw materials. Mix konjac glucomannan and sodium alginate, add ice water, and disperse at high speed to obtain pre-hydrated gel solution. (2) Mix the prehydrated gel and protein raw materials, add them to the dual-enzyme system, and perform shear induction to obtain a directional fluid matrix; (3) The directional fluid matrix is ​​fed into a twin-screw extruder and melted and oriented under five-stage gradient temperature control and shear force. At the same time, vegetable oil is injected through a high-pressure metering pump and calcium chloride solution is injected through the nozzle at the front end of the cooling die. After extrusion, the extruded material is obtained. (4) After the extruded material is formed by the cooling die, it is first subjected to ultrasonic first-stage aging, and then subjected to low-temperature static second-stage aging to obtain high-chewability plant protein meat.

2. The preparation method according to claim 1, characterized in that: In step (1), the mass ratio of soy protein isolate, gluten and pea protein is 45~60:15~25:10~15; The mass ratio of konjac glucomannan to sodium alginate is 2-4:1; The mass of the ice water is 15 to 20 times the total mass of konjac glucomannan and sodium alginate; The high-speed dispersion is carried out at a rotation speed of 2500~3500 rpm for a duration of 5~10 min.

3. The preparation method according to claim 2, characterized in that: The mass ratio of soy protein isolate, wheat gluten, and pea protein is 50:20:10; The mass ratio of konjac glucomannan to sodium alginate is 2:1; The mass of the ice water is 18 times the total mass of konjac glucomannan and sodium alginate; The high-speed dispersion was carried out at a rotation speed of 3000 rpm for 8 minutes.

4. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of protein raw material to prehydrated gel is 1:1.1~1.5; The mass of the dual-enzyme system is 0.2-0.3% of the mass of the protein raw material; The dual-enzyme system consists of transglutaminase and laccase. In the dual-enzyme system, the enzyme activity of transglutaminase is 100~200U / mg, and the enzyme activity of laccase is 20~50U / mg. The shear induction rotation speed is 50~150 rpm, the shear induction temperature is 35~42℃, and the shear induction time is 30~40 min.

5. The preparation method according to claim 4, characterized in that: The mass ratio of the protein raw material to the prehydrated gel solution is 1:1.3; The mass of the dual-enzyme system is 0.25% of the mass of the protein raw material; The dual-enzyme system consists of transglutaminase and laccase. In the dual-enzyme system, the enzyme activity of transglutaminase is 120 U / mg, and the enzyme activity of laccase is 30 U / mg. The shear induction rotation speed was 100 rpm, the shear induction temperature was 40℃, and the shear induction time was 30 min.

6. The preparation method according to claim 1, characterized in that: In step (3), the rotational speed of the shear force is 300~450 rpm; The five-stage gradient temperature control is as follows: Zone 1 feeding section 40~50℃, Zone 2 mixing section 80~95℃, Zone 3 gel section 125~140℃, Zone 4 melt orientation section 150~165℃, and cooling die section 45~55℃. The injected vegetable oil is 5-10% of the protein raw material, and the injected position is either the three-zone gel segment or the four-zone melt orientation segment. The concentration of the calcium chloride solution is 1~3 mg / mL, the injection mass of the calcium chloride solution is 0.5~1.5% of the protein raw material, the injection direction of the calcium chloride solution is at an angle of 30°~60° with the material flow direction inside the machine, and the injection pressure of the calcium chloride solution is 1.2 MPa higher than the back pressure inside the cooling die head.

7. The preparation method according to claim 6, characterized in that: The rotational speed of the shear force is 380 rpm; The five-stage gradient temperature control is as follows: Zone 1 feeding section 45℃, Zone 2 mixing section 90℃, Zone 3 gel section 130℃, Zone 4 melting and orientation section 155℃, and cooling die section 50℃. The injected vegetable oil accounts for 8% of the protein raw material. The concentration of the calcium chloride solution is 2 mg / mL, the injection mass of the calcium chloride solution is 1% of the protein raw material, and the injection direction of the calcium chloride solution is at a 45° angle to the material flow direction inside the machine.

8. The preparation method according to claim 1, characterized in that: In step (4), the first stage of maturation specifically involves immersing the extruded material in a color-protecting and freshness-preserving liquid at 4~6℃ and treating it with low-frequency ultrasound at 20~25kHz and 250~300W for 12~18 minutes. The two-stage maturation process specifically involves: after the first-stage maturation, the product is sealed and left to stand at 0-4℃ for 12-24 hours.

9. The preparation method according to claim 8, characterized in that: The specific process of the first stage of maturation is as follows: the extruded material is immersed in a color-protecting and freshness-preserving liquid at 4°C and treated with low-frequency ultrasound at 22kHz and 280W for 15 minutes. By mass percentage, the color-protecting and preservation solution consists of 0.12 wt% L-ascorbic acid, 0.05 wt% citric acid, 0.2 wt% sodium chloride, and the balance deionized water; The two-stage maturation process specifically involves: after the first-stage maturation, the product is sealed and left to stand at 2°C for 20 hours.

10. A highly chewy plant protein meat prepared by the preparation method of claim 1.

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