A novel plant protein meat strip and a preparation method thereof

Abstract

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a novel plant protein meat strip and its preparation method. Background Technology

[0002] Plant-based meat boasts advantages such as low cholesterol, low fat, and rich flavor. With increasing consumer health awareness, its market demand continues to grow as a substitute for traditional meat products. Currently, plant-based meat production primarily uses soy protein as the main raw material, formed through extrusion and recombination processes. Existing products generally suffer from the following problems: In terms of texture: It is rather tough and lacks elasticity. The fibrous texture is quite different from real meat, and it is easy to feel "gritty" after chewing. In terms of flavor: It relies on artificial flavorings, lacks natural flavor, and some products have unpleasant flavors such as beany taste; Nutritionally, the single protein source makes the product nutritionally incomplete and lacking in dietary fiber.

[0003] Therefore, developing a method for preparing plant-based protein meat strips that combines excellent taste, natural flavor, and balanced nutrition has become a pressing technical problem to be solved in this field. Summary of the Invention

[0004] In view of this, the purpose of this invention is to provide a novel plant-based protein meat strip and its preparation method. This invention utilizes a blend of three proteins: soy protein isolate, pea protein, and wheat gluten. Taking advantage of the gluten network-forming ability of wheat gluten, and combining this with multi-stage temperature-controlled twin-screw extrusion, the protein molecules form a continuous, dense fibrous network. Simultaneously, shiitake mushroom powder, yeast extract, and plant-based brine are used to synergistically enhance umami and remove fishy odors, achieving a naturally rich flavor without the need for artificial flavorings.

[0005] To achieve the above objectives, the present invention provides the following technical solution: This invention provides a novel method for preparing plant protein meat strips, comprising the following steps: (1) Mixing ingredients: Mix soy protein isolate, pea protein, gluten powder, shiitake mushroom powder, konjac powder, corn starch, yeast extract, vegetable powder, salt and spices evenly; (2) Twin-screw extrusion molding: The mixture from step (1) and the grease are subjected to twin-screw extrusion to extrude the preform; (3) Flavor braising: The initial batch from step (2) is placed in a plant-based braising broth for braising; (4) Drying and packaging: Dry the brined product to the predetermined moisture content, and then vacuum pack it; (5) High-temperature sterilization: The packaged product is sterilized at high temperature to obtain the finished product.

[0006] Preferably, the weight parts of each component in step (1) are: 30-40 parts soy protein isolate, 20-25 parts pea protein, 10-15 parts gluten, 8-12 parts shiitake mushroom powder, 5-8 parts konjac powder, 10-15 parts corn starch, 2-3 parts yeast extract, 3-6 parts vegetable powder, 0.8-1.2 parts salt, and 1-2.5 parts spices.

[0007] Preferably, the vegetable powder includes carrot powder and celery powder, wherein there are 2-4 parts of carrot powder and 1-2 parts of celery powder; the spices include 0.5-1 parts of ginger powder and 0.5-1 parts of garlic powder.

[0008] Preferably, the oil mentioned in step (2) is sunflower seed oil, and the amount used is 5-8 parts by weight.

[0009] As a preferred option, the process conditions for twin-screw extrusion in step (2) are: feeding speed 15-20 kg / h, screw speed 140-160 rpm, barrel temperature control in four zones, with temperatures of 80-90℃, 110-120℃, 130-140℃, and 90-100℃ in sequence.

[0010] Preferably, the plant-based brine is prepared by boiling 100 parts of plant-based bone broth, 5-8 parts of soy sauce, 3-5 parts of rock sugar, and 0.5-1 parts of star anise. The plant-based bone broth is made from the following ingredients by weight: 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, 2000 parts water, and simmered for 40-60 minutes.

[0011] Preferably, the drying temperature in step (4) is 60-70℃, and the moisture content is dried to 13-16%.

[0012] As a preferred option, the high-temperature sterilization conditions in step (5) are sterilization at 121°C for 20 minutes.

[0013] This invention also provides a novel plant protein meat strip prepared by the above method.

[0014] Preferably, its moisture content is 13-16%.

[0015] It contains at least the following beneficial technical effects: This invention uses a blend of three proteins: soy protein isolate, pea protein, and gluten. By utilizing the gluten network structure of gluten and combining it with multi-stage temperature-controlled extrusion, the protein molecules form a continuous and dense fibrous network, resulting in a product with good elasticity, a chewy texture similar to meat products, and no gritty feel. Konjac powder enhances water retention and prevents the product from hardening after drying.

[0016] Shiitake mushroom powder provides natural umami flavor, while carrot powder and celery powder mask any unpleasant beany taste. Combined with a plant-based braising broth (made from shiitake mushrooms, kelp, and soybeans), and without any artificial flavorings, the flavor is rich, layered, and naturally mellow.

[0017] The three proteins complement each other, resulting in a more comprehensive amino acid profile; shiitake mushrooms, kelp, and other ingredients provide dietary fiber and functional components. Detailed Implementation

[0018] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0019] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0020] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0021] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0022] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0023] Unless otherwise specified, "room temperature" and "normal temperature" in this invention refer to 25±2℃.

[0024] Unless otherwise specified, all raw materials or instruments used in the following embodiments of the present invention are commercially available.

[0025] Example 1 A novel method for preparing plant-based protein meat strips includes the following steps: (1) Mix the ingredients. According to the weight parts, accurately weigh 35 parts of soy protein isolate, 20 parts of pea protein, 15 parts of gluten powder, 10 parts of shiitake mushroom powder, 7 parts of konjac powder, 10 parts of corn starch, 2.5 parts of yeast extract, 3 parts of carrot powder, 2 parts of celery powder, 1 part of salt, 0.8 parts of ginger powder, and 0.6 parts of garlic powder. Put the weighed ingredients into a three-dimensional mixer and mix for 1 hour to ensure thorough mixing.

[0026] (2) Twin screw extrusion molding, control the feeding speed to 17kg / h, add 7 parts of sunflower seed oil according to the weight ratio, screw speed to 150rpm, and control the temperature of the barrel in four zones at 90℃, 120℃, 140℃ and 95℃ to extrude the initial blank.

[0027] (3) Flavored braising: According to the weight, 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, add 2000 parts water, and simmer for 50 minutes to make plant-based bone broth. Boil 100 parts of plant-based bone broth, 7 parts soy sauce, 5 parts rock sugar, and 1 part star anise, cool to 65°C, put in the plant protein meat strips, and braise at 65°C for 30 minutes.

[0028] (4) Drying and packaging: The braised plant-based meat strips are placed in a drying oven at 65°C and dried until the moisture content is 14%, then vacuum packaged.

[0029] (5) High-temperature sterilization: sterilize at 121°C for 20 minutes to obtain the finished product.

[0030] Example 2 A novel method for preparing plant-based protein meat strips includes the following steps: (1) Mix the ingredients. Accurately weigh 40 parts soy protein isolate, 25 parts pea protein, 15 parts gluten powder, 10 parts shiitake mushroom powder, 6 parts konjac powder, 12 parts corn starch, 2 parts yeast extract, 2 parts carrot powder, 1 part celery powder, 1 part salt, 1 part ginger powder, and 0.7 parts garlic powder. Put the weighed ingredients into a three-dimensional mixer and mix for 1 hour to ensure thorough mixing.

[0031] (2) Twin screw extrusion molding, control the feeding speed to 16kg / h, add 8 parts of sunflower seed oil according to the weight ratio, screw speed to 150rpm, and control the temperature of the barrel in four zones at 90℃, 120℃, 140℃ and 95℃ to extrude the initial blank.

[0032] (3) Flavored braising: By weight, 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, and 2000 parts water are simmered for 50 minutes to obtain plant-based bone broth. 100 parts plant-based bone broth, 6 parts soy sauce, 4 parts rock sugar, and 0.8 parts star anise are boiled and cooled to 65°C. Plant protein meat strips are then added and braised at 60°C for 30 minutes.

[0033] (4) Drying and packaging: The braised plant-based meat strips are placed in a drying oven at 65°C and dried until the moisture content is 13%, then vacuum packaged.

[0034] (5) High-temperature sterilization: sterilize at 121°C for 20 minutes to obtain the finished product.

[0035] Comparative Example 1 A method for preparing plant protein meat strips includes the following steps: (1) Mix the ingredients. According to the weight parts, accurately weigh 40 parts of soy protein isolate, 30 parts of pea protein, 10 parts of shiitake mushroom powder, 7 parts of konjac powder, 10 parts of corn starch, 2.5 parts of yeast extract, 3 parts of carrot powder, 2 parts of celery powder, 1 part of salt, 0.8 parts of ginger powder and 0.6 parts of garlic powder. Put the weighed ingredients into a three-dimensional mixer and mix for 1 hour to fully mix evenly.

[0036] (2) Twin screw extrusion molding, control the feeding speed to 17kg / h, add 7 parts of sunflower seed oil according to the weight ratio, screw speed to 150rpm, and control the temperature of the barrel in four zones at 90℃, 120℃, 140℃ and 95℃ to extrude the initial blank.

[0037] (3) Flavored braising: According to the weight, 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, add 2000 parts water, and simmer for 50 minutes to make plant-based bone broth. Boil 100 parts of plant-based bone broth, 7 parts soy sauce, 5 parts rock sugar, and 1 part star anise, cool to 65°C, put in the plant protein meat strips, and braise at 65°C for 30 minutes.

[0038] (4) Drying and packaging: The braised plant-based meat strips are placed in a drying oven at 65°C and dried until the moisture content is 14%, then vacuum packaged.

[0039] (5) High-temperature sterilization: sterilize at 121°C for 20 minutes to obtain the finished product.

[0040] Comparative Example 2 A novel method for preparing plant-based protein meat strips includes the following steps: (1) Mix the ingredients. Accurately weigh 70 parts of soy protein isolate, 10 parts of shiitake mushroom powder, 7 parts of konjac powder, 10 parts of corn starch, 2.5 parts of yeast extract, 3 parts of carrot powder, 2 parts of celery powder, 1 part of salt, 0.8 parts of ginger powder, and 0.6 parts of garlic powder. Put the weighed ingredients into a three-dimensional mixer and mix for 1 hour to ensure thorough mixing.

[0041] (2) Twin screw extrusion molding, control the feeding speed to 17kg / h, add 7 parts of sunflower seed oil according to the weight ratio, screw speed to 150rpm, and control the temperature of the barrel in four zones at 90℃, 120℃, 140℃ and 95℃ to extrude the initial blank.

[0042] (3) Flavored braising: According to the weight, 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, add 2000 parts water, and simmer for 50 minutes to make plant-based bone broth. Boil 100 parts of plant-based bone broth, 7 parts soy sauce, 5 parts rock sugar, and 1 part star anise, cool to 65°C, put in the plant protein meat strips, and braise at 65°C for 30 minutes.

[0043] (4) Drying and packaging: The braised plant-based meat strips are placed in a drying oven at 65°C and dried until the moisture content is 14%, then vacuum packaged.

[0044] (5) High-temperature sterilization: sterilize at 121°C for 20 minutes to obtain the finished product.

[0045] Comparative Example 3 A method for preparing plant protein meat strips includes the following steps: (1) Mix the ingredients. Accurately weigh 80 parts of soy protein isolate, 10 parts of shiitake mushroom powder, 6 parts of konjac powder, 12 parts of corn starch, 2 parts of yeast extract, 2 parts of carrot powder, 1 part of celery powder, 1 part of salt, 1 part of ginger powder, and 0.7 parts of garlic powder. Put the weighed ingredients into a three-dimensional mixer and mix for 1 hour to ensure thorough mixing.

[0046] (2) Twin screw extrusion molding, control the feeding speed to 16kg / h, add 8 parts of sunflower seed oil according to the weight ratio, screw speed to 150rpm, and control the temperature of the barrel in four zones at 90℃, 120℃, 140℃ and 95℃ to extrude the initial blank.

[0047] (3) Flavored braising: By weight, 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, and 2000 parts water are simmered for 50 minutes to obtain plant-based bone broth. 100 parts plant-based bone broth, 6 parts soy sauce, 4 parts rock sugar, and 0.8 parts star anise are boiled and cooled to 65°C. Plant protein meat strips are then added and braised at 60°C for 30 minutes.

[0048] (4) Drying and packaging: The braised plant-based meat strips are placed in a drying oven at 65°C and dried until the moisture content is 13%, then vacuum packaged.

[0049] (5) High-temperature sterilization: sterilize at 121°C for 20 minutes to obtain the finished product.

[0050] The taste of the plant protein meat strips prepared in Examples 1-2 of this invention was compared with that of the plant protein meat strips prepared in Comparative Examples 1-3. The sensory evaluation criteria are shown in Table 1, and the test results are shown in Table 2. Table 1 Sensory Evaluation Criteria

[0051] Table 2. Average sensory scores of the products prepared in each example and comparative example.

[0052] Sensory evaluation shows that Examples 1-2 have moderate hardness and good elasticity, with overall taste scores significantly higher than the comparative examples. Comparative Example 1 has higher hardness and decreased elasticity and chewiness, indicating that gluten is crucial for forming a suitable network structure and improving texture. Comparative Example 2 has poor performance in all indicators, demonstrating the necessity of protein blending. Comparative Example 3 has a low overall taste score, indicating that the natural flavor-enhancing and deodorizing system of this invention contributes significantly to flavor.

[0053] The above description is only a preferred embodiment of the present invention. It should be noted that those skilled in the art can make several improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a novel plant protein meat strip, characterized in that, Includes the following steps: (1) Mixing ingredients: Mix soy protein isolate, pea protein, gluten powder, shiitake mushroom powder, konjac powder, corn starch, yeast extract, vegetable powder, salt and spices evenly; (2) Twin-screw extrusion molding: The mixture from step (1) and the grease are subjected to twin-screw extrusion to extrude the preform; (3) Flavor braising: The initial batch from step (2) is placed in a plant-based braising broth for braising; (4) Drying and packaging: Dry the brined product to the predetermined moisture content, and then vacuum pack it; (5) High-temperature sterilization: The packaged product is sterilized at high temperature to obtain the finished product.

2. The preparation method according to claim 1, characterized in that, The weight parts of each component mentioned in step (1) are as follows: 30-40 parts soy protein isolate, 20-25 parts pea protein, 10-15 parts gluten, 8-12 parts shiitake mushroom powder, 5-8 parts konjac powder, 10-15 parts corn starch, 2-3 parts yeast extract, 3-6 parts vegetable powder, 0.8-1.2 parts salt, and 1-2.5 parts spices.

3. The preparation method according to claim 2, characterized in that, The vegetable powder includes carrot powder and celery powder, with 2-4 parts carrot powder and 1-2 parts celery powder; the spices include 0.5-1 part ginger powder and 0.5-1 part garlic powder.

4. The preparation method according to claim 1, characterized in that, The oil mentioned in step (2) is sunflower seed oil, and the amount used is 5-8 parts by weight.

5. The preparation method according to claim 1, characterized in that, The process conditions for twin-screw extrusion in step (2) are: feeding speed 15-20 kg / h, screw speed 140-160 rpm, barrel temperature control in four zones, with temperatures of 80-90℃, 110-120℃, 130-140℃, and 90-100℃ in sequence.

6. The preparation method according to claim 5, characterized in that, The plant-based brine is made by boiling 100 parts plant-based bone broth, 5-8 parts soy sauce, 3-5 parts rock sugar, and 0.5-1 part star anise. The plant-based bone broth is made from the following ingredients by weight: 20 parts dried shiitake mushrooms, 20 parts dried kelp knots, 30 parts soybeans, 2000 parts water, and simmered for 40-60 minutes.

7. The preparation method according to claim 1, characterized in that, In step (4), the drying temperature is 60-70℃, and the product is dried to a moisture content of 13-16%.

8. The preparation method according to claim 1, characterized in that, In step (5), the high-temperature sterilization conditions are 121℃ for 20 minutes.

9. A novel plant protein meat strip prepared by the preparation method according to any one of claims 1-8.

10. The novel plant-based protein meat strips according to claim 9, characterized in that, Its moisture content is 13-16%.

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