A method for preparing a plant-based furikake

Abstract

The application relates to a preparation method of plant meat floss. Alcohol method soybean protein concentrate is sequentially subjected to hydration heat denaturation, isoelectric point acid precipitation purification and alkali neutralization resolubilization, so that the functionality is improved. The alcohol method soybean protein concentrate is used as a raw material, and is combined with alcohol method soybean protein concentrate, gluten and starch in a specific proportion to prepare improved pull-out protein. After hydration and thread disassembly, the improved pull-out protein is improved by using disodium ethylenediaminetetraacetate and citric acid, and is sequentially subjected to rolling, frying and rubbing to obtain high-quality plant meat floss. The plant meat floss has a crisp and loose taste, a fluffy appearance and a fluffing wool-like feeling, and has a significant advantage compared with the prior art.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a method for preparing plant-based meat floss. Background Technology

[0002] With rising living standards and improved consumption and diet, plant-based meat, which aligns with the trends of healthy, environmentally friendly, and green consumption, is experiencing a surge in demand as a meat substitute. Furthermore, the booming development of the snack food industry has led to a continuous increase and expansion of consumer demand for snacks in various scenarios. Combining plant-based meat with snack foods better meets current consumer needs, and plant-based meat floss is a good choice for a snack.

[0003] Meat floss, also known as meat floss or meat crisp, is a nutritious and easily digestible snack made by boiling meat until tender, then seasoning, stir-frying, fluffing, and finally deep-frying. Common types include pork, chicken, and fish floss. The fluffy texture of meat floss is a key indicator for its quality. During the roasting process, the moisture-containing muscle fibers separate and rub against each other. The equipment then stirs and loosens the fibers, creating a lot of fluff that falls to the surface. Plant-based meat floss, however, is mostly made by rehydrating and de-firing soy protein before roasting. Because the fibers formed by soy protein are fundamentally different from animal muscle fibers, the friction and loosening of the protein fibers makes it difficult to form fluff. This results in a significantly different fibrous appearance and texture compared to animal meat floss produced by traditional methods; the resulting floss is less fluffy and has a poorer meaty texture.

[0004] Several plant-based meat floss processing methods have been publicly reported. Chinese patent CN103564353A, a method for making vegan meat floss, uses textured protein to create a fluffy and crispy texture by continuously adjusting the parameters of a stir-frying machine, but does not mention a velvety or meaty feel. Chinese patent CN108271869A, a method for preparing vegan meat floss, also does not mention a velvety or meaty feel, as it uses textured protein to create the floss through stir-frying. Chinese patent CN104041812A, a method for preparing vegan meat floss, considers the removal of fibers as the main factor determining the velvety feel. It uses specialized equipment twice to remove the fibers, achieving a "fuzzy" effect similar to real meat floss. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for preparing plant-based meat floss.

[0006] The inventors discovered that in the preparation of plant-based meat floss, after the heat treatment process of soy protein concentrate improves its functionality, it can be used as a raw material to prepare a modified textured protein by combining a specific ratio of alcohol-processed soy protein concentrate, gluten powder, and starch. After hydration and desiccation, the modified textured protein is further modified with disodium EDTA and citric acid, and then subjected to tumbling, frying, and fluffing in sequence to obtain a high-quality plant-based meat floss with a crisp texture, fluffy appearance, and a fuzzy, meaty feel, which has significant advantages over existing technologies.

[0007] The first objective of this invention is to provide a functional soy protein.

[0008] A second objective of this invention is to provide a method for preparing the functional soy protein.

[0009] A third objective of this invention is to provide the application of the aforementioned functional soy protein in the preparation of textured soy protein.

[0010] The fourth objective of this invention is to provide a textured protein.

[0011] A fifth objective of this invention is to provide a method for preparing the textured protein.

[0012] A sixth object of the present invention is to provide the application of the described textured protein in the preparation of plant-based meat floss or vegetarian meat floss.

[0013] The seventh objective of this invention is to provide a method for preparing plant-based meat floss or vegetarian meat floss.

[0014] The eighth object of the present invention is to provide a method for preparing plant-based meat floss or vegetarian meat floss.

[0015] The ninth object of the present invention is to provide the application of the aforementioned plant-based meat floss or vegetarian meat floss in processed foods.

[0016] The tenth object of this invention is to provide a processed food product.

[0017] To achieve the above objectives, the present invention is implemented through the following technical solution: A functional soy protein, on a dry basis, has a protein content of 65%–75%, a nitrogen solubility index (NSI) ≥ 50%, and a gel strength of 150–250 g. The gel strength is obtained by TPA testing after the functional soy protein and 3.5 times its mass of water are treated at 85°C for 40 min.

[0018] As a specific implementation method, in TPA detection, the probe is P / 15, and the running speed is 5mm / s before measurement, 5mm / s during measurement, and 10mm / s after measurement; the pressure distance is 15mm, the trigger point load is 5g, and the gel strength is recorded.

[0019] In some specific embodiments, the functional soy protein, on a dry basis, has a protein content of 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, or 66%–70%, a nitrogen solubility index (NSI) ≥ 50%, and a gel strength of 150g, 160g, 170g, 180g, 190g, 200g, 210g, 220g, 230g, 240g, 250g, or 180g–220g.

[0020] The method for preparing the functional soy protein includes the steps of sequentially subjecting alcohol-based soy protein concentrate to hydration and thermal denaturation, isoelectric point acid precipitation purification, alkali neutralization and resolution, and heat treatment. The hydration and thermal denaturation process involves preparing a 5-15% (w / w) alcohol-based soy protein concentrate solution by mixing raw material (alcohol-based soy protein concentrate) with water at 85-95°C, followed by stirring at 80-90°C for 25-35 minutes. The isoelectric point acid precipitation purification is as follows: the pH of the hydrated and thermally denatured alcohol-based soy protein concentrate is adjusted to 4.4-4.6, the solid and liquid are separated, and the solid is retained; The alkali neutralization and resolution process involves dispersing the solid obtained from isoelectric point acid precipitation purification in water to obtain a dispersion with a mass concentration of 10-15%, and then adjusting the pH to 7.0-8.0 for resolution.

[0021] In some specific embodiments, the method for preparing the functional soy protein involves sterilizing the product at high temperature after neutralization and resolution with alkali.

[0022] In some specific embodiments, the heat treatment is performed at 140–145°C for 25–35 seconds, with a flash evaporation negative pressure of -0.06–-0.10 MPa.

[0023] In some specific embodiments, the heat treatment is 141°C, 142°C, 143°C, 144°C, 145°C, or 141°C to 144°C.

[0024] In some specific embodiments, the heat treatment is performed at 142°C.

[0025] In some specific embodiments, the heat treatment time is 25s, 26s, 27s, 28s, 29s, 30s, 31s, 32s, 33s, 34s, 35s or 28-32s.

[0026] In some specific implementations, the heat treatment time is 30 seconds.

[0027] In some specific embodiments, the heat treatment flash evaporation negative pressure is -0.06 MPa, -0.07 MPa, -0.08 MPa, -0.09 MPa, or -0.10 MPa.

[0028] In some specific embodiments, the heat treatment flash evaporation negative pressure is -0.08 MPa.

[0029] In some specific embodiments, the hydration and thermal denaturation is as follows: raw material alcohol-based soy protein concentrate is mixed with hot water at 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C or 88°C~92°C to prepare alcohol-based soy protein concentrate solutions with mass concentrations of 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% or 8%~12%. The solutions are then stirred at 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C or 83°C~87°C for 25 min, 26 min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35 min or 28 min~32 min.

[0030] In some specific embodiments, the hydration and thermal denaturation is performed by preparing a 10% (w / w) alcohol-based soy protein concentrate solution with 90°C hot water, followed by stirring at 85°C for 30 minutes.

[0031] In some specific embodiments, the isoelectric point acid precipitation purification is as follows: the pH of the hydrated and thermally denatured alcohol-based soy protein concentrate is adjusted to 4.4, 4.5 or 4.6, the solid and liquid are separated, and the solid is retained.

[0032] In some specific embodiments, the isoelectric point acid precipitation purification is as follows: the pH of the hydrated and thermally denatured alcohol-based soy protein concentrate is adjusted to 4.5, solid-liquid separation is performed, and the solid is retained; In some specific embodiments, the alkali neutralization and resolution is performed as follows: the solid obtained by isoelectric point acid precipitation purification is dispersed in water to obtain a dispersion with a mass concentration of 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 14%, 14.5%, 15%, or 12-13%, and the pH is adjusted to 7.0, 7.5, or 8.0 for resolution.

[0033] In some specific embodiments, the alkali neutralization and resolution is performed as follows: the solid obtained by isoelectric point acid precipitation purification is dispersed in water to obtain a dispersion with a mass concentration of 12.5%, and the pH is adjusted to 7.5 for resolution.

[0034] The present invention also claims the use of the aforementioned functional soy protein in the preparation of textured soy protein.

[0035] The present invention also claims protection for a textured protein having a water holding capacity of 180-220% and a fiber shear strength of 1800-2500g.

[0036] In some specific embodiments, the textured protein has a water holding capacity of 180%, 185%, 190%, 195%, 200%, 205%, 210%, 215%, 220% or 190% to 210%, and a fiber shear strength of 1800g, 1900g, 2000g, 2100g, 2200g, 2300g, 2400g, 2500g or 2000g to 2200g.

[0037] In some specific embodiments, the textured protein has a water holding capacity of 200% and a fiber shear strength of 2100g.

[0038] The present invention also claims protection for a method for preparing the textured soy protein, the method comprising the step of mixing the functional soy protein with excipients and then extruding and puffing the mixture, wherein the excipients include one or more of plant protein, gluten, and starch; preferably, the excipients include plant protein, gluten, and starch; preferably, the mass ratio of the functional soy protein, alcohol-processed soy protein concentrate, gluten, and starch is 30-40 parts: 7-15 parts: 40-50 parts: 2-6 parts.

[0039] In some specific embodiments, the mass ratio of the functional soy protein, alcohol-processed soy protein concentrate, gluten, and starch is 32-38 parts: 9-13 parts: 42-48 parts: 3-5 parts.

[0040] The mass ratio of the functional soy protein, alcohol-processed soy protein concentrate, gluten, and starch is 35:11:45:4.

[0041] The present invention also claims protection for the textured protein prepared by the method.

[0042] The present invention also claims protection for the use of the described textured protein in the preparation of plant-based meat floss or vegetarian meat floss.

[0043] This invention also claims protection for a method for preparing plant-based meat floss or vegetarian meat floss, comprising the following steps: S1. The textured protein described above is rehydrated as a raw material and then de-spun to obtain de-spun textured protein; S2. The unspun textured protein is mixed with an aqueous solution of the modifier, and then tumbled to obtain tumbled textured protein; S3. The obtained tumbled and stretchy protein is then stir-fried and loosened in sequence; The modifier is a mixture of disodium ethylenediaminetetraacetate and citric acid.

[0044] Preferably, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:(9-12).

[0045] Preferably, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:(1.05~1.15).

[0046] Preferably, in step S1, after the textured protein is rehydrated, excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 0.95 to 1.05 times the mass of the raw textured protein.

[0047] Preferably, in step S1, the rehydration time is 30 to 40 minutes.

[0048] Preferably, in step S3, the food is stir-fried until the moisture content is 20% to 25%.

[0049] Preferably, the amount of the modifier is 1 / (250-500) of the amount of the raw material protein used for drawing.

[0050] In some specific implementations, there is a seasoning step before stir-frying.

[0051] In some specific embodiments, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:9, 1:10, 1:11, or 1:12.

[0052] In some specific embodiments, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:10.

[0053] In some specific embodiments, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:1.05, 1:1.1, or 1:1.15.

[0054] In some specific embodiments, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:1.1.

[0055] In some specific embodiments, in step S1, after the textured protein is rehydrated, the excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 0.95, 1, or 1.05 times the mass of the raw textured protein.

[0056] In some specific embodiments, in step S1, after the textured protein is rehydrated, the excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 1 times the mass of the raw textured protein.

[0057] In some specific implementations, the rehydration time in step S1 is 30-35 minutes or 35-40 minutes.

[0058] In some specific implementations, the rehydration time in step S1 is 35 minutes.

[0059] In some specific implementations, in step S3, the food is stir-fried until the moisture content is 20% to 23% or 23% to 25%, or 20%, 21%, 22%, 23%, 24%, or 25%.

[0060] In some specific implementations, in step S3, the food is stir-fried until the moisture content is 23%.

[0061] In some specific embodiments, the amount of the modifier is 1 / (300-450), 1 / (300-400), or 1 / (300-350) of the raw material drawing protein.

[0062] In some specific embodiments, the amount of the modifier used is 1 / 318 of the amount of the raw material drawing protein.

[0063] In some specific embodiments, in step S1, the defibrinated protein is placed in a chopper at 900-1100 r / min with a blunt blade and chopped for 25-35 s.

[0064] In some specific embodiments, in step S1, the defibrated protein is placed in a chopper at 1000 r / min with a blunt blade and chopped for 25-30 seconds after rehydration.

[0065] In some specific embodiments, in step S1, the defibrated protein is placed in a chopper at 1000 r / min with a blunt blade and chopped for 30 seconds after rehydration.

[0066] In some specific implementations, in step S2, the tumbling is carried out using a tumbling machine at a speed of 5-6 rpm for 4.5-6 hours, intermittently, with a 4-6 minute break every 18-22 minutes, a vacuum degree of over 90%, and a temperature of 5-8°C.

[0067] In some specific implementations, in step S2, the tumbling is carried out using a tumbling machine at a speed of 5-6 rpm for 4.5-5.5 hours, intermittently, with a 5-6 minute break every 20-25 minutes, a vacuum degree of over 90%, and a temperature of 5-8°C.

[0068] In some specific implementations, in step S2, the tumbling is performed using a tumbling machine at a speed of 5 rpm for 5 hours, intermittently tumbling with a 5-minute break every 20 minutes, maintaining a vacuum of over 90% and a temperature of 6°C.

[0069] In some specific implementations, in step S3, a chopper is used to loosen the dough.

[0070] The present invention also requires that the method be used to prepare plant-based meat floss or vegetarian meat floss.

[0071] The present invention also claims the application of the plant-based meat floss or vegetarian meat floss in processed foods.

[0072] The present invention also claims a processed food containing the aforementioned plant-based meat floss or vegetarian meat floss.

[0073] Compared with the prior art, the present invention has the following beneficial effects: This invention utilizes alcohol-based soy protein concentrate, subjecting it to sequential hydration and thermal denaturation, isoelectric point acid precipitation purification, and alkali neutralization and resolution to enhance its functionality. Using this as a raw material, a modified textured protein is prepared by combining it with a specific ratio of alcohol-based soy protein concentrate, gluten, and starch. This modified textured protein is hydrated and then desiccanted. It is then further modified using disodium EDTA and citric acid, followed by tumbling, roasting, and fluffing to obtain a high-quality plant-based meat floss. This floss has a crisp texture, a fluffy appearance, and a fuzzy, meaty feel, offering significant advantages over existing technologies. Detailed Implementation

[0074] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application. Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; the materials and reagents used, unless otherwise specified, are commercially available.

[0075] The theories or mechanisms described and disclosed herein, whether right or wrong, should not in any way limit the scope of the invention, that is, the contents of the invention can be implemented without being limited by any particular theory or mechanism.

[0076] In this document, all features defined by numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are for the sake of brevity and convenience only. Accordingly, descriptions of numerical ranges or percentage ranges should be considered as covering and specifically disclosing all possible sub-ranges and individual numerical values ​​(including integers and fractions) within those ranges. In this document, unless otherwise specified, percentages refer to mass percentages.

[0077] For the sake of brevity, not all possible combinations of the technical features in each implementation scheme or embodiment are described herein. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each implementation scheme or embodiment can be combined arbitrarily, and all possible combinations should be considered within the scope of this specification.

[0078] The inventors discovered that in the preparation of plant-based meat floss, after the heat treatment process improves the functionality of soy protein concentrate, it is used as a raw material to prepare a modified textured protein by combining a specific ratio of alcohol-processed soy protein concentrate, gluten powder, and starch. After hydration and desiccation, the modified textured protein is further modified with disodium EDTA and citric acid, and then subjected to tumbling, frying, and fluffing in sequence to obtain a high-quality plant-based meat floss with a crisp texture, fluffy appearance, and a fuzzy, meaty feel, which has significant advantages over existing technologies.

[0079] Among these methods, the alcohol-based concentrated protein, combined with heat treatment, imparts functional properties to the protein, and the extruded protein has a positive effect on fiber formation, especially fluffing. The addition of starch and gluten synergistically improves the product's texture and mouthfeel, solving problems such as loose fibers and poor shaping during pure soy protein extrusion, and promoting the formation of a three-dimensional network structure. Specifically, gluten forms a strong, three-dimensional network upon contact with water, increasing fiber strength, reducing fiber breakage, improving die pressure and torque, and promoting directional protein remodeling, fiber formation, and fiber drawing effects.

[0080] The process of preparing fibrous protein causes the proteins in alcohol-processed soy protein concentrate to unfold and rearrange into fibrous fibers, mimicking the fibrous structure of meat.

[0081] In a first aspect, the present invention claims protection for a functional soy protein having a protein content of 65% to 75% on a dry basis, a nitrogen solubility index (NSI) ≥ 50%, and a gel strength of 150 to 250 g, wherein the gel strength is obtained by TPA testing after the functional soy protein and 3.5 times its mass of water are treated at 85°C for 40 min.

[0082] As a specific implementation method, in TPA detection, the probe is P / 15, and the running speed is 5mm / s before measurement, 5mm / s during measurement, and 10mm / s after measurement; the pressure distance is 15mm, the trigger point load is 5g, and the gel strength is recorded.

[0083] In some specific embodiments, the functional soy protein, on a dry basis, has a protein content of 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, or 66%–70%, a nitrogen solubility index (NSI) ≥ 50%, and a gel strength of 150g, 160g, 170g, 180g, 190g, 200g, 210g, 220g, 230g, 240g, 250g, or 180g–220g.

[0084] Using this functional soy protein as a raw material, an improved textured protein was subsequently prepared. The plant-based meat floss prepared from the improved textured protein has better quality, with a crisp texture, fluffy appearance, and a fuzzy, meaty feel, which has significant advantages over existing technologies.

[0085] Secondly, the present invention claims protection for a method for preparing the functional soy protein, comprising the steps of sequentially subjecting alcohol-based soy protein concentrate to hydration and thermal denaturation, isoelectric point acid precipitation purification, alkali neutralization and resolution, and heat treatment.

[0086] The hydration thermal denaturation is as follows: the raw material alcohol-based soybean protein concentrate is prepared with water at 85-95°C to obtain an alcohol-based soybean protein concentrate solution with a mass concentration of 5-15%, and then stirred at 80-90°C for 25-35 minutes. The isoelectric point acid precipitation purification is as follows: the pH of the hydrated and thermally denatured alcohol-based soy protein concentrate is adjusted to 4.4-4.6, the solid and liquid are separated, and the solid is retained; The alkali neutralization and resolution process involves dispersing the solid obtained from isoelectric point acid precipitation purification in water to obtain a dispersion with a mass concentration of 10-15%, and then adjusting the pH to 7.0-8.0 for resolution. The heat treatment is performed at 140–145°C for 25–35 seconds, with a flash evaporation negative pressure of -0.06–-0.10 MPa.

[0087] In some specific embodiments, the method for preparing the functional soy protein involves sterilizing the product at high temperature after neutralization and resolution with alkali.

[0088] In some specific embodiments, the high-temperature sterilization method is as follows: saturated steam heat treatment, heating temperature 140-145℃, time 20-40s, flash evaporation negative pressure -0.07 to -0.09MPa.

[0089] In some specific embodiments, the high-temperature sterilization method is as follows: saturated steam heat treatment, heating temperature 142℃, time 30s, flash evaporation negative pressure -0.08 MPa.

[0090] In some specific embodiments, the hydration and thermal denaturation is as follows: raw material alcohol-based soy protein concentrate is mixed with hot water at 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C or 88°C~92°C to prepare alcohol-based soy protein concentrate solutions with mass concentrations of 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% or 8%~12%. The solutions are then stirred at 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C or 83°C~87°C for 25 min, 26 min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35 min or 28 min~32 min.

[0091] In some specific embodiments, the hydration and thermal denaturation is performed by preparing a 10% (w / w) alcohol-based soy protein concentrate solution with 90°C hot water, followed by stirring at 85°C for 30 minutes.

[0092] In some specific embodiments, the isoelectric point acid precipitation purification is as follows: the pH of the hydrated and thermally denatured alcohol-based soy protein concentrate is adjusted to 4.4, 4.5 or 4.6, the solid and liquid are separated, and the solid is retained.

[0093] In some specific embodiments, the isoelectric point acid precipitation purification is as follows: the pH of the hydrated and thermally denatured alcohol-based soy protein concentrate is adjusted to 4.5, the solid and liquid are separated, and the solid is retained.

[0094] In some specific embodiments, the alkali neutralization and resolution is performed as follows: the solid obtained by isoelectric point acid precipitation purification is dispersed in water to obtain a dispersion with a mass concentration of 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 14%, 14.5%, 15%, or 12-13%, and the pH is adjusted to 7.0, 7.5, or 8.0 for resolution.

[0095] In some specific embodiments, the alkali neutralization and resolution is performed as follows: the solid obtained by isoelectric point acid precipitation purification is dispersed in water to obtain a dispersion with a mass concentration of 12.5%, and the pH is adjusted to 7.5 for resolution.

[0096] In some specific embodiments, the heat treatment is 140°C, 141°C, 142°C, 143°C, 144°C, 145°C, or 141°C to 144°C.

[0097] In some specific embodiments, the heat treatment is performed at 142°C.

[0098] In some specific embodiments, the heat treatment time is 25s, 26s, 27s, 28s, 29s, 30s, 31s, 32s, 33s, 34s, 35s or 28-32s.

[0099] In some specific implementations, the heat treatment time is 30 seconds.

[0100] In some specific embodiments, the heat treatment flash evaporation negative pressure is -0.06 MPa, -0.07 MPa, -0.08 MPa, -0.09 MPa, -0.10 MPa or -0.07 to -0.09 MPa.

[0101] In some specific embodiments, the heat treatment is performed at 142°C for 30 seconds, with a flash evaporation negative pressure of -0.08 MPa.

[0102] Thirdly, the present invention also claims the use of the aforementioned functional soy protein in the preparation of textured soy protein.

[0103] Fourthly, the present invention also claims protection for a textured protein with a water holding capacity of 180-220% and a fiber shear strength of 1800-2500g.

[0104] The method for detecting the water holding capacity is as follows: Soak the textured protein in room temperature water at 5 times its mass for 1 hour until there is no hard core, then place it in a dehydrator at 1000 rpm for 5 minutes to dehydrate. The water holding capacity is obtained by dividing the weight of the textured protein obtained by the original weight of the textured protein before soaking.

[0105] The method for detecting shear strength is as follows: Soy protein fibrous material is rehydrated and dehydrated to 200% by weight, and then tested using TPA. The probe speed is P / 0.5S, with operating rates of 1.5mm / s before, during, and after the test, respectively. The compression distance is approximately 5mm, and the shear strength is recorded.

[0106] In some specific embodiments, the textured protein has a water holding capacity of 180%, 185%, 190%, 195%, 200%, 205%, 210%, 215%, 220% or 190% to 210%, and a fiber shear strength of 1800g, 1900g, 2000g, 2100g, 2200g, 2300g, 2400g, 2500g or 2000g to 2200g.

[0107] In some specific embodiments, the textured protein has a water holding capacity of 200% and a fiber shear strength of 2100g.

[0108] Fifthly, the present invention also claims a method for preparing the aforementioned textured soy protein, the method comprising the step of mixing the functional soy protein with excipients and then extruding and puffing the mixture, wherein the excipients include one or more of plant protein, gluten, and starch.

[0109] Preferably, the excipients include plant protein, gluten, and starch.

[0110] In some specific embodiments, the mass ratio of the functional soy protein, alcohol-based soy protein concentrate, gluten, and starch is 30-40 parts: 7-15 parts: 40-50 parts: 2-6 parts.

[0111] In some specific embodiments, the mass ratio of the functional soy protein, alcohol-processed soy protein concentrate, gluten, and starch is 32-38 parts: 9-13 parts: 42-48 parts: 3-5 parts.

[0112] Specifically, the starch is edible starch, including but not limited to wheat starch, corn starch, potato starch, etc.

[0113] Preferably, the mass ratio of the functional soy protein, alcohol-processed soy protein concentrate, gluten, and starch is 35:11:45:4.

[0114] The plant-based meat floss prepared using this textured protein as a raw material has better quality, with a crisp and fluffy texture, a fluffy appearance, and a fuzzy, meaty feel, which has significant advantages over existing technologies.

[0115] Sixthly, the present invention also claims the use of the described textured protein in the preparation of plant-based meat floss or vegetarian meat floss.

[0116] Seventhly, the present invention also claims a method for preparing plant-based meat floss or vegetarian meat floss, comprising the following steps: S1. The textured protein described above is rehydrated as a raw material and then de-spun to obtain de-spun textured protein; S2. The unspun textured protein is mixed with an aqueous solution of the modifier, and then tumbled to obtain tumbled textured protein; S3. The obtained tumbled and stretchy protein is then stir-fried and loosened in sequence; The modifier is a mixture of disodium ethylenediaminetetraacetate and citric acid.

[0117] Preferably, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:(9-12).

[0118] Preferably, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:(1.05~1.15).

[0119] Preferably, in step S1, after the textured protein is rehydrated, excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 0.95 to 1.05 times the mass of the raw textured protein.

[0120] Preferably, in step S1, the rehydration time is 30 to 40 minutes.

[0121] Preferably, in step S3, the food is stir-fried until the moisture content is 20% to 25%.

[0122] Preferably, the amount of the modifier is 1 / (250-500) of the amount of the raw material protein used for drawing.

[0123] In some specific implementations, there is a seasoning step before stir-frying.

[0124] In some specific embodiments, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:9, 1:10, 1:11, or 1:12.

[0125] In some specific embodiments, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:10.

[0126] In some specific embodiments, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:1.05, 1:1.1, or 1:1.15.

[0127] In some specific embodiments, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:1.1.

[0128] In some specific embodiments, in step S1, after the textured protein is rehydrated, the excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 0.95, 1, or 1.05 times the mass of the raw textured protein.

[0129] In some specific embodiments, in step S1, after the textured protein is rehydrated, the excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 1 times the mass of the raw textured protein.

[0130] In some specific implementations, in step S1, the rehydration time is 30~35 min, or 35~40 min.

[0131] In some specific implementations, the rehydration time in step S1 is 35 minutes.

[0132] In some specific implementations, in step S3, the food is stir-fried until the moisture content is 20% to 23% or 23% to 25%, or 20%, 21%, 22%, 23%, 24%, or 25%.

[0133] In some specific implementations, in step S3, the food is stir-fried until the moisture content is 23%.

[0134] In some specific embodiments, the amount of the modifier is 1 / (300-450), 1 / (300-400), or 1 / (300-350) of the raw material drawing protein.

[0135] In some specific embodiments, the amount of the modifier used is 1 / 318 of the amount of the raw material drawing protein.

[0136] In some specific embodiments, in step S1, the defibrinated protein is placed in a chopper at 900-1100 r / min with a blunt blade and chopped for 25-35 s.

[0137] In some specific embodiments, in step S1, the defibrated protein is placed in a chopper at 1000 r / min with a blunt blade and chopped for 25-30 seconds after rehydration.

[0138] In some specific embodiments, in step S1, the defibrated protein is placed in a chopper at 1000 r / min with a blunt blade and chopped for 30 seconds after rehydration.

[0139] In some specific implementations, in step S2, the tumbling is carried out using a tumbling machine at a speed of 5-6 rpm for 4.5-6 hours, intermittently, with a 4-6 minute break every 18-22 minutes, a vacuum degree of over 90%, and a temperature of 5-8°C.

[0140] In some specific implementations, in step S2, the tumbling is carried out using a tumbling machine at a speed of 5-6 rpm for 4.5-5.5 hours, intermittently, with a 5-6 minute break every 20-25 minutes, a vacuum degree of over 90%, and a temperature of 5-8°C.

[0141] In some specific implementations, in step S2, the tumbling is performed using a tumbling machine at a speed of 5 rpm for 5 hours, intermittently tumbling with a 5-minute break every 20 minutes, maintaining a vacuum of over 90% and a temperature of 6°C.

[0142] In some specific implementations, in step S3, a chopper is used to loosen the dough.

[0143] Eighthly, the present invention also requires that the method prepares plant-based meat floss or vegetarian meat floss with a crisp and fluffy texture, a fluffy appearance, and a fuzzy, velvety feel, which has significant advantages over the prior art.

[0144] Ninthly, the present invention also claims the use of the plant-based meat floss or vegetarian meat floss in processed foods.

[0145] In a tenth aspect, the present invention also claims a processed food containing the aforementioned plant-based meat floss or vegetarian meat floss.

[0146] The present invention will be further explained below with reference to specific embodiments.

[0147] The detection methods involved in the following embodiments: 1. The test method for the gel strength of hydrated adhesive (1:3.5) is as follows: One part by weight of concentrated protein and 3.5 parts by weight of water were emulsified by chopping with a chopper at 3000 rpm. The mixture was then poured into a texture tank and cooked at 85°C for 40 minutes. After being placed at room temperature, TPA (Stable Micro Systems, UK, SMS, TA.XTPlus) analysis was performed using a P / 15 probe. The running speeds were 5 mm / s before, during, and after the measurement. The pressure distance was 15 mm, and the trigger point load was 5 g. The gel strength was recorded.

[0148] 2. The test method for nitrogen solubility index (NSI) is as follows: Weigh 1g of the sample powder, add 39g of distilled water, and stir at 30℃ and 200rpm for 2h; centrifuge at 1500rpm for 10min, and collect the supernatant; determine the protein content (A) in the supernatant by the Kjeldahl nitrogen determination method, and calculate the NSI as follows: NSI = (A × 40) / protein content of sample.

[0149] 3. The method for testing protein content is as follows: (1) Digestion: Accurately weigh 0.2-2.0 g of solid sample, transfer it to the bottom of a dry Kjeldahl flask, add 0.2 g of copper sulfate and 3 g of potassium sulfate, then slowly add 20 mL of concentrated sulfuric acid and shake well. Let it stand for a while to allow the sample to be fully soaked. Heat at a low temperature over a low flame until the liquid boils slightly. After digesting until the solution turns blue-green, continue heating for 30 min to complete the digestion. Let it cool naturally to room temperature.

[0150] (2) Distillation: Transfer all the product from the previous step to a 100 mL volumetric flask and make up to volume. Take 10 mL of the test solution and add it to the distillation reaction tube; add 20 mL of boric acid absorption solution + 2 drops of mixed indicator (1 part of 0.1% methyl red ethanol solution + 5 parts of 0.1% bromocresol green ethanol solution) to the conical flask and mix well. Slowly add 10 mL of 40% NaOH solution along the tube wall and heat to distill until the total volume of the receiving liquid is about 80-100 mL.

[0151] (3) Titration: Titrate the receiving solution with 0.05 mol / L hydrochloric acid standard solution while shaking, and record the volume of hydrochloric acid consumed. (4) Calculate the formula according to the following formula:

[0152] Where c is the concentration of hydrochloric acid standard solution (mol / L), V is the volume of hydrochloric acid consumed by the sample (mL), V0 is the volume of hydrochloric acid consumed by the blank (mL), 0.01401 is the millimolecular mass of nitrogen (g / mmol), m is the sample mass (g); V1 is the volume of the test liquid taken by distillation (mL), and V2 is the total volume after digestion and final volume adjustment (mL).

[0153] (5) Protein content (%) is calculated according to the following formula: Crude protein = Total nitrogen content × F, where F is the protein conversion factor of 6.25.

[0154] 4. Water holding capacity Soak the textured soy protein in 5 times its weight of room temperature water for 1 hour until there is no hard core. Then place it in a dehydrator at 1000 rpm for 5 minutes to dehydrate. The water-holding capacity is the weight of the resulting textured soy protein divided by the original weight of the textured soy protein before soaking.

[0155] 5. Shear strength Soy protein textured fibers were rehydrated and dehydrated to 200% weight, and then tested using TPA. The probe was set to P / 0.5S, with travel rates of 1.5 mm / s before, during, and after the test. The compression distance was approximately 5 mm, and the shear strength was recorded.

[0156] In the following embodiments, a type 65 twin-screw extrusion machine (Jinan Shengrun Machinery, TSE65) was used for twin-screw extrusion puffing with a length-to-diameter ratio of 24:1. The extrusion temperatures of zones 1 to 5 were 60, 110, 140, 155 and 150 respectively, the screw speed was 450 rpm, the feed rate was 150 kg / h, and the water addition rate was 45 kg / h.

[0157] Raw material sources: The alcohol-processed soy protein concentrate (product model: SJ), gluten, corn starch, and soybean oil were all purchased from Yihai Kerry Group, while the white sugar, soy sauce, edible salt, yeast extract, spices, and pea flour were commercially available.

[0158] Example 1: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate 1. Disperse the alcohol-based soy protein concentrate in hot water at 90°C to obtain an aqueous dispersion of alcohol-based soy protein concentrate with a mass concentration of 10%.

[0159] 2. Seal and stir the alcohol-based soybean protein concentrate aqueous dispersion for 30 minutes to maintain the temperature of the liquid at 85℃; 3. Add hydrochloric acid to adjust the pH of the alcohol-based soybean protein concentrate aqueous dispersion to 4.5, centrifuge at 3000 rpm for 10 min, and separate to obtain solid phase A; 4. Prepare a 12.5% ​​(w / w) solid phase A aqueous dispersion, neutralize with sodium hydroxide to 7.5, and obtain mixture B; 5. Heat mixture B with saturated steam at a temperature of 142℃ for 30 seconds, with a flash evaporation negative pressure of -0.08MPa, to obtain the final product. The prepared functional soy protein concentrate has a protein content of 68% on a dry basis, a nitrogen solubility index (NSI) of 55%, and a gel strength of 200g for hydrated gel (1:3.5).

[0160] II. Preparation of Textured Protein The prepared functional soy protein concentrate (35 parts by weight), alcohol-processed soy protein concentrate (11 parts by weight), gluten powder (45 parts by weight), and corn starch (4 parts by weight) were thoroughly mixed and then puffed by twin-screw extrusion.

[0161] The prepared textured protein has a water retention rate of 200% and a fiber shear strength of 2100g.

[0162] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:10).

[0163] 2. Preparation method (1) Rehydration and unwinding of textured protein The prepared textured protein was rehydrated with 5 times the amount of domestic water for 35 minutes. The rehydrated textured protein was centrifuged at 1000 r / min, the supernatant was discarded, and the precipitate was retained to obtain dehydrated textured protein. The amount of dehydrated textured protein was ensured to be twice the amount of textured protein in the raw material. The dehydrated textured protein was placed in a chopper and chopped with a blunt blade at 1000 r / min for 30 seconds. The textured protein was dispersed into strands, and the de-stretched textured protein was obtained.

[0164] (2) Rolling The modifier was dissolved in water at 10% of the weight of the raw textured soy, and then mixed with the de-spun textured soy to make the total water volume of the system 1.1 times the mass of the added textured soy. The mixture was then added to a tumbler for tumbling to obtain the tumbled textured soy. The tumbling parameters were: 5 rpm, 5 hours of tumbling, intermittent tumbling for 20 minutes followed by a 5-minute pause, vacuum degree above 90%, and temperature set at 6℃.

[0165] (3) Seasoning Mix the tumbled egg white, soybean oil, white sugar, soy sauce, salt, yeast extract, and spices evenly to obtain the seasoned material.

[0166] (4) Stir-frying Place the seasoned ingredients into a wok and stir-fry until the moisture content drops to 23%. Then, put them into a chopper (dull blade, 1000 rpm, until fluffy) and rub them to loosen them and form more meat floss. Then, add pea flour and continue to stir-fry in the wok until crispy to obtain plant-based meat floss with a crisp texture and a meat floss appearance.

[0167] Example 2: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0168] II. Preparation of Textured Protein Same as Example 1.

[0169] III. Preparation of Plant-Based Meat Floss 1. Raw materials 120 parts by weight of textured protein, 132 parts by weight of water, 200 parts by weight of pea flour, 100 parts by weight of soybean oil, 100 parts by weight of white sugar, 50 parts by weight of soy sauce, 15 parts by weight of edible salt, 15 parts by weight of yeast extract, 5 parts by weight of spices, and 0.24 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:10).

[0170] 2. Preparation method Same as Example 1.

[0171] Example 3: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0172] II. Preparation of Textured Protein Same as Example 1.

[0173] III. Preparation of Plant-Based Meat Floss 1. Raw materials 160 parts by weight of textured protein, 176 parts by weight of water, 280 parts by weight of pea flour, 150 parts by weight of soybean oil, 150 parts by weight of white sugar, 100 parts by weight of soy sauce, 20 parts by weight of edible salt, 20 parts by weight of yeast extract, 10 parts by weight of spices, and 0.64 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:10).

[0174] 2. Preparation method Same as Example 1.

[0175] Example 4: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate 1. Disperse the alcohol-based soy protein concentrate in hot water at 85°C to obtain an aqueous dispersion of alcohol-based soy protein concentrate with a mass concentration of 15%.

[0176] 2. Seal and stir the alcohol-based soybean protein concentrate aqueous dispersion for 25 minutes to maintain the temperature of the liquid at 90℃; 3. Add hydrochloric acid to adjust the pH of the alcohol-based soybean protein concentrate aqueous dispersion to 4.4, centrifuge at 3000 rpm for 10 min, and separate to obtain solid phase A; 4. Prepare a 12.5% ​​(w / w) solid phase A aqueous dispersion, neutralize it with sodium hydroxide to 8.0, and obtain mixture B; 5. Heat the mixture B with saturated steam at a temperature of 145℃ for 20 seconds, and flash evaporation at a negative pressure of -0.09MPa to obtain the final product.

[0177] The prepared functional soy protein concentrate has a protein content of 66% on a dry basis, a nitrogen solubility index (NSI) of 52%, and a gel strength of 180g for hydrated gel (1:3.5).

[0178] II. Preparation of Textured Protein The prepared functional soy protein concentrate (30 parts by weight), alcohol-processed soy protein concentrate (7 parts by weight), gluten powder (40 parts by weight), and corn starch (2 parts by weight) were thoroughly mixed and then puffed by twin-screw extrusion.

[0179] The prepared textured protein has a water holding capacity of 205% and a fiber shear strength of 2000g.

[0180] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0181] 2. Preparation method (1) Rehydration and unwinding of textured protein The prepared textured protein was rehydrated with 5 times the amount of water for 30 minutes. The rehydrated textured protein was centrifuged at 1000 r / min, the supernatant was discarded, and the precipitate was retained to obtain dehydrated textured protein. The amount of dehydrated textured protein was ensured to be 2.05 times that of the raw material. The dehydrated textured protein was placed in a chopper and chopped with a blunt blade at 900 r / min for 35 seconds. The textured protein was dispersed into filaments, and the de-filamented textured protein was obtained.

[0182] (2) Rolling The modifier was dissolved in water at 10% of the weight of the raw textured protein, and then mixed with the de-fibered textured protein to make the total water volume of the system 1:1.15 times the mass of the added textured protein. The mixture was then added to a tumbler for tumbling to obtain the tumbled textured protein. The tumbling parameters were: rotation speed 5 rpm, tumbling for 4.5 hours, intermittent tumbling for 18 minutes followed by a 6-minute pause, vacuum degree above 90%, and temperature set at 5℃.

[0183] (3) Seasoning Mix the tumbled egg white, granulated sugar, soy sauce, salt, yeast extract, and spices evenly to obtain the seasoned material.

[0184] (4) Stir-frying Place the seasoned ingredients into a wok and stir-fry until the moisture content drops to 20%. Then, put them into a chopper (dull blade, 1000 rpm, until fluffy) and rub them to loosen them and form more meat floss. Then, add pea flour and continue to stir-fry in the wok until crispy to obtain plant-based meat floss with a crisp texture and a meat floss appearance.

[0185] Example 5: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate 1. Disperse the alcohol-based soy protein concentrate in hot water at 95°C to obtain an aqueous dispersion of alcohol-based soy protein concentrate with a mass concentration of 5%.

[0186] 2. Seal and stir the alcohol-based soybean protein concentrate aqueous dispersion for 30 minutes to maintain the temperature of the liquid at 80℃; 3. Add hydrochloric acid to adjust the pH of the alcohol-based soybean protein concentrate aqueous dispersion to 4.6, centrifuge at 3000 rpm for 10 min, and separate to obtain solid phase A; 4. Prepare a 12.5% ​​(w / w) solid phase A aqueous dispersion, neutralize with sodium hydroxide to 7.0, and obtain mixture B; 5. Heat the mixture B with saturated steam at a temperature of 140℃ for 40 seconds, and flash evaporation at a negative pressure of -0.07MPa to obtain the final product.

[0187] The prepared functional soy protein concentrate has a protein content of 69% on a dry basis, a nitrogen solubility index (NSI) of 60%, and a gel strength of 230g for hydrated gel (1:3.5).

[0188] II. Preparation of Textured Protein The prepared functional soy protein concentrate (40 parts by weight), alcohol-processed soy protein concentrate (15 parts by weight), gluten powder (50 parts by weight), and corn starch (6 parts by weight) were thoroughly mixed and then puffed by twin-screw extrusion.

[0189] The prepared textured protein had a water retention rate of 195% and a fiber shear strength of 2200g.

[0190] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0191] 2. Preparation method (1) Rehydration and unwinding of textured protein The prepared textured protein was rehydrated with 5 times the amount of domestic water for 40 minutes. The rehydrated textured protein was centrifuged at 1000 r / min, the supernatant was discarded, and the precipitate was retained to obtain dehydrated textured protein. The amount of dehydrated textured protein was ensured to be 1.95 times that of the raw material textured protein. The dehydrated textured protein was placed in a chopper and chopped with a blunt blade at 1100 r / min for 25 seconds. The textured protein was dispersed into filaments, and the de-filamented textured protein was obtained.

[0192] (2) Rolling The modifier was dissolved in water at 10% of the weight of the raw textured protein, and then mixed with the de-fibered textured protein to make the total water volume of the system 1.105 times the mass of the added textured protein. The mixture was then added to a tumbler for tumbling to obtain the tumbled textured protein. The tumbling parameters were: rotation speed 6 rpm, tumbling time 6 hours, intermittent tumbling for 22 minutes followed by a 4-minute pause, vacuum degree above 90%, and temperature set at 8℃.

[0193] (3) Seasoning Mix the tumbled egg white, granulated sugar, soy sauce, salt, yeast extract, and spices evenly to obtain the seasoned material.

[0194] (4) Stir-frying Place the seasoned ingredients into a wok and stir-fry until the moisture content drops to 25%. Then, put them into a chopper (dull blade, 1000 rpm, until fluffy) and rub them to loosen them and form more meat floss. Then, add pea flour and continue to stir-fry in the wok until crispy to obtain plant-based meat floss with a crispy texture and a meat floss appearance.

[0195] Example 6: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0196] II. Preparation of Textured Protein Same as Example 1.

[0197] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:9).

[0198] 2. Preparation method Same as Example 1.

[0199] Example 7: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0200] II. Preparation of Textured Protein Same as Example 1.

[0201] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:12).

[0202] 2. Preparation method Same as Example 1.

[0203] Comparative Example 1: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0204] II. Preparation of Textured Protein Same as Example 1.

[0205] III. Preparation of Plant-Based Meat Floss 1. Raw materials 160 parts by weight of textured protein, 176 parts by weight of water, 280 parts by weight of pea flour, 150 parts by weight of soybean oil, 150 parts by weight of white sugar, 100 parts by weight of soy sauce, 20 parts by weight of edible salt, 20 parts by weight of yeast extract, 10 parts by weight of spices, and 0.32 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:10).

[0206] 2. Preparation method Same as Example 1.

[0207] Comparative Example 2: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0208] II. Preparation of Textured Protein Same as Example 1.

[0209] III. Preparation of Plant-Based Meat Floss 1. Raw materials 160 parts by weight of textured protein, 176 parts by weight of water, 280 parts by weight of pea flour, 150 parts by weight of soybean oil, 150 parts by weight of white sugar, 100 parts by weight of soy sauce, 20 parts by weight of edible salt, 20 parts by weight of yeast extract, 10 parts by weight of spices, and 0.70 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:10).

[0210] 2. Preparation method Same as Example 1.

[0211] Comparative Example 3: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0212] II. Preparation of Textured Protein Same as Example 1.

[0213] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0214] 2. Preparation method The difference from Example 1 is that the "rolling" step is omitted.

[0215] Comparative Example 4: A method for preparing plant-based meat floss I. Preparation of Textured Protein The mixture of 35 parts by weight of soy protein isolate, 11 parts by weight of alcohol-based soy protein concentrate, 45 parts by weight of wheat gluten and 4 parts by weight of corn starch is thoroughly mixed and then puffed by twin-screw extrusion.

[0216] Among them, soy protein isolate, on a dry basis, has a protein content of 90%, a nitrogen solubility index (NSI) of 89%, a hydration gel (1:3.5), a gel strength of 580g, and a water holding capacity of 280% and a fiber shear strength of 1700g.

[0217] II. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0218] 2. Preparation method Same as Example 1.

[0219] Comparative Example 5: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0220] II. Preparation of Textured Protein Same as Example 1.

[0221] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consists of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, and 7.5 parts by weight of spices.

[0222] 2. Preparation method (1) Rehydration and unwinding of textured protein Same as Example 1.

[0223] (2) Rolling After the raw textured protein is de-spun, 10% water (by weight of the raw textured protein) is added to make the textured protein to water ratio 1:1.1. The mixture is then placed in a tumbler and tumbled to obtain the tumbled textured protein. The tumbling parameters are: rotation speed 5 rpm, tumbling time 5 hours, intermittent tumbling for 20 minutes followed by a 5-minute pause, vacuum degree above 90%, and temperature set at 6℃.

[0224] (3) Seasoning Same as Example 1.

[0225] (4) Stir-frying Same as Example 1.

[0226] Comparative Example 6: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0227] II. Preparation of Textured Protein Same as Example 1.

[0228] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of disodium EDTA.

[0229] 2. Preparation method Same as Example 1.

[0230] Comparative Example 7: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0231] II. Preparation of Textured Protein Same as Example 1.

[0232] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of citric acid.

[0233] 2. Preparation method Same as Example 1.

[0234] Comparative Example 8: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0235] II. Preparation of Textured Protein Same as Example 1.

[0236] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:8).

[0237] 2. Preparation method Same as Example 1.

[0238] Comparative Example 9: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0239] II. Preparation of Textured Protein Same as Example 1.

[0240] III. Preparation of Plant-Based Meat Floss 1. Raw materials The prepared mixture consisted of 140 parts by weight of textured protein, 154 parts by weight of water, 240 parts by weight of pea flour, 125 parts by weight of soybean oil, 125 parts by weight of white sugar, 75 parts by weight of soy sauce, 17.5 parts by weight of edible salt, 17.5 parts by weight of yeast extract, 7.5 parts by weight of spices, and 0.44 parts by weight of improver (ethylenediaminetetraacetic acid and citric acid in a mass ratio of 1:13).

[0241] 2. Preparation method Same as Example 1.

[0242] Comparative Example 10: A method for preparing plant-based meat floss I. Preparation of Textured Protein The mixture of 35 parts by weight of soy protein concentrate, 11 parts by weight of alcohol-processed soy protein concentrate, 45 parts by weight of wheat gluten and 4 parts by weight of corn starch is thoroughly mixed and then puffed by twin-screw extrusion.

[0243] The soy protein concentrate, on a dry basis, has a protein content of 68%, a nitrogen solubility index (NSI) of 10%, a hydration gel (1:3.5), and a gel strength of 50g; the fibrous protein has a water holding capacity of 250% and a fiber shear strength of 1500g.

[0244] II. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0245] 2. Preparation method Same as Example 1.

[0246] Comparative Example 11: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate Same as Example 1.

[0247] II. Preparation of Textured Protein Same as Example 1.

[0248] III. Preparation of Plant-Based Meat Floss 1. Raw materials 160 parts by weight of textured protein, 176 parts by weight of water, 280 parts by weight of pea flour, 150 parts by weight of soybean oil, 150 parts by weight of white sugar, 100 parts by weight of soy sauce, 20 parts by weight of edible salt, 20 parts by weight of yeast extract, 10 parts by weight of spices, and 0.44 parts by weight of improver (ethylenediaminetetraacetic acid and carbonic acid in a mass ratio of 1:10).

[0249] 2. Preparation method Same as Example 1.

[0250] Comparative Example 12: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate 1. Disperse the alcohol-based soy protein concentrate at room temperature to obtain an aqueous dispersion of alcohol-based soy protein concentrate with a mass concentration of 10%.

[0251] 2. Seal and stir the alcohol-based soybean protein concentrate aqueous dispersion for 30 minutes to maintain the temperature of the liquid at room temperature; 3. Add hydrochloric acid to adjust the pH of the alcohol-based soybean protein concentrate aqueous dispersion to 4.5, centrifuge at 3000 rpm for 10 min, and separate to obtain solid phase A; 4. Prepare a 12.5% ​​(w / w) solid phase A aqueous dispersion, neutralize with sodium hydroxide to 7.5, and obtain mixture B; 5. Heat the mixture B with saturated steam at a temperature of 142℃ for 30 seconds, and flash evaporation at a negative pressure of -0.08MPa to obtain the final product.

[0252] The prepared soy protein concentrate has a protein content of 68% on a dry basis, a nitrogen solubility index (NSI) of 6%, and a hydrated gel strength of 30g.

[0253] II. Preparation of Textured Protein Same as in Example 1. The prepared textured protein had a water holding capacity of 240% and a fiber shear strength of 1400g.

[0254] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0255] 2. Preparation method Same as Example 1.

[0256] Comparative Example 13: A method for preparing plant-based meat floss I. Preparation of Functional Soy Protein Concentrate 1. Disperse the alcohol-based soy protein concentrate in hot water at 90°C to obtain an aqueous dispersion of alcohol-based soy protein concentrate with a mass concentration of 10%.

[0257] 2. Add hydrochloric acid directly to the aqueous dispersion of alcohol-based soybean protein concentrate to adjust the pH to 4.5, centrifuge at 3000 rpm for 10 min, and separate to obtain solid phase A; 3. Prepare a 12.5% ​​(w / w) solid phase A aqueous dispersion, neutralize with sodium hydroxide to 7.5, and obtain mixture B; 4. Seal and stir the alcohol-based soybean protein concentrate aqueous dispersion for 30 minutes to maintain the temperature of the liquid at 85℃. 5. Heat the mixture B with saturated steam at a temperature of 142℃ for 30 seconds, and flash evaporation at a negative pressure of -0.08MPa to obtain the final product.

[0258] The prepared soy protein concentrate has a protein content of 65% on a dry basis, a nitrogen solubility index (NSI) of 8%, and a hydrated gel strength of 30g.

[0259] II. Preparation of Textured Protein Same as in Example 1. The prepared textured protein had a water holding capacity of 255% and a fiber shear strength of 1450g.

[0260] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0261] 2. Preparation method Same as Example 1.

[0262] Comparative Example 14: A method for preparing plant-based meat floss I. Functional Soy Protein Concentrate Functional soy protein concentrate was prepared according to the method in Example 1, except that: the mixture B was heat-treated with saturated steam at a temperature of 130°C for 20 seconds and a flash evaporation negative pressure of -0.08 MPa.

[0263] The prepared functional soy protein concentrate has a protein content of 68% on a dry basis, a nitrogen solubility index (NSI) of 55%, and a gel strength of 10g for hydrated gel (1:3.5).

[0264] II. Preparation of Textured Protein Same as in Example 1. The prepared textured protein had a water holding capacity of 200% and a fiber shear strength of 1600g.

[0265] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0266] 2. Preparation method Same as Example 1.

[0267] Comparative Example 15: A method for preparing plant-based meat floss I. Functional Soy Protein Concentrate Functional soy protein concentrate was prepared according to the method in Example 1, except that: the mixture B was heat-treated with saturated steam at a temperature of 150°C for 35 seconds and a flash evaporation pressure of -0.08 MPa.

[0268] The prepared functional soy protein concentrate has a protein content of 68% on a dry basis, a nitrogen solubility index (NSI) of 55%, and a gel strength of 300g for hydrated gel (1:3.5).

[0269] II. Textured Protein Same as in Example 1. The prepared textured protein had a water holding capacity of 230% and a fiber shear strength of 2800g.

[0270] III. Preparation of Plant-Based Meat Floss 1. Raw materials Same as Example 1.

[0271] 2. Preparation method Same as Example 1.

[0272] Test case 1. Observe the morphology of the products prepared in Examples 1 to 3 and Comparative Examples 1 to 10.

[0273] 2. Sensory evaluation was conducted on the products prepared by a 10-person sensory evaluation panel using Examples 1 to 3 and Comparative Examples 1 to 10. The specific scoring criteria are shown in Table 1.

[0274] Table 1

[0275] The results are shown in Table 2.

[0276] Table 2

Claims

1. A functional soy protein, characterized in that, Based on the dry basis, the functional soy protein has a protein content of 65% to 75%, a nitrogen solubility index (NSI) of ≥50%, and a gel strength of 150 to 250 g. The gel strength is obtained by TPA testing after the functional soy protein and 3.5 times its weight of water are treated at 85°C for 40 min.

2. The method for preparing the functional soybean protein according to claim 1, characterized in that, The process includes sequential steps of alcohol-based soy protein concentrate undergoing hydration and thermal denaturation, isoelectric point acid precipitation purification, alkali neutralization and resolution, and heat treatment. Preferably, the hydration and thermal denaturation is performed by preparing a 5-15% (w / w) alcohol-based soy protein concentrate solution with water at 85-95°C, followed by stirring at 80-90°C for 25-30 minutes. Preferably, the isoelectric point acid precipitation purification is performed by adjusting the pH of hydrated and thermally denatured alcohol-based soy protein concentrate to 4.2-4.7, separating the solids from the liquids, and retaining the solids. Preferably, the alkali neutralization and resolution is performed by dispersing the solid obtained by isoelectric point acid precipitation purification in water to obtain a dispersion with a mass concentration of 10-15%, and then adjusting the pH to 7.0-8.0 for resolution. Preferably, the heat treatment is performed at 140–145°C for 25–35 seconds, with a flash evaporation negative pressure of -0.06–-0.10 MPa.

3. The application of the functional soybean protein according to claim 1 in the preparation of textured soy protein.

4. A textured protein, characterized in that, The water-holding capacity of the textured protein is 180-220%, and the fiber shear strength is 1800-2500g.

5. The method for preparing textured protein according to claim 4, characterized in that, The preparation method includes the step of mixing the functional soy protein of claim 1 with extruded puffing materials, wherein the extruded materials include one or more of plant protein, gluten powder and starch; preferably, the extruded materials include plant protein, gluten powder and starch; preferably, the mass ratio of the functional soy protein, alcohol-processed soy protein concentrate, gluten powder and starch is 30-40 parts: 7-15 parts: 40-50 parts: 2-6 parts.

6. The use of the textured protein according to claim 4 in the preparation of plant-based meat floss or vegetarian meat floss.

7. A method for preparing plant-based meat floss or vegetarian meat floss, characterized in that, Includes the following steps: S1. The textured protein of claim 4 is rehydrated as a raw material and then de-spun to obtain de-spun textured protein; S2. The unspun textured protein is mixed with an aqueous solution of the modifier, and then tumbled to obtain tumbled textured protein; S3. The obtained tumbled and stretchy protein is then stir-fried and loosened in sequence; The modifier is a mixture of disodium ethylenediaminetetraacetate and citric acid; preferably, the mass ratio of disodium ethylenediaminetetraacetate to citric acid is 1:(9-12). Preferably, in step S2, after the unspun textured protein is mixed with the aqueous solution of the modifier, the mass ratio of the raw textured protein to water in the system is 1:(1.05~1.15). Preferably, in step S1, after the textured protein is rehydrated, excess water is removed to obtain rehydrated textured protein, such that the rehydrated textured protein is 0.95 to 1.05 times the mass of the raw textured protein. Preferably, in step S3, the food is stir-fried until the moisture content is 20%–25%; Preferably, the amount of the modifier is 1 / (250-500) of the amount of the raw material protein used for drawing.

8. The plant-based meat floss or vegetarian meat floss is prepared by the method described in claim 7.

9. The application of the plant-based meat floss or vegetarian meat floss according to claim 8 in processed foods.

10. A processed food product, characterized in that, It contains the plant-based meat floss or vegetarian meat floss as described in claim 8.

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