High water-holding capacity double protein modified okara fiber reinforced biomimetic meat and preparation method thereof

Abstract

The application discloses high water-retention double-protein modified bean dreg fiber reinforced biomimetic meat and a preparation method thereof, and belongs to the technical field of food processing. In view of the defects of poor water-retention, low fiber simulation degree and single nutrition of the existing biomimetic meat, the application adopts steam explosion combined with enzymatic modification of bean dreg dietary fiber, takes soybean protein isolate, chicken breast protein and modified bean dreg dietary fiber as core raw materials, and adds gluten, starch, konjac powder, trehalose, carrageenan, seafood flavoring substances and other auxiliary materials, and combines a two-step method of low-temperature pre-gelation and high-temperature shaping or high-humidity extrusion technology to obtain the finished product. The obtained product has water-retention of greater than or equal to 88%, cooking loss rate of less than or equal to 12%, and Q elastic and moist taste, and is nutritionally balanced, and meanwhile, high-value utilization of bean dreg processing by-products is realized, and the green manufacturing orientation is met.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a high water-holding capacity dual-protein modified soybean residue fiber-fortified biomimetic meat and its preparation method. Background Technology

[0002] With the rapid development of the plant-based meat products industry, biomimetic meat, which combines low cholesterol and high resource utilization, has become a research hotspot in the food field. However, existing products still have significant gaps compared with real meat products in terms of texture simulation, water retention stability, and nutritional balance.

[0003] Single plant protein systems are limited by their amino acid composition and gel properties, making it difficult to achieve both nutritional balance and stable three-dimensional network construction. Although the combination of animal and plant proteins can achieve amino acid complementarity, it is still difficult to form a continuous directional fiber structure by relying solely on the weak interactions between protein molecules, resulting in insufficient water retention and freeze-thaw stability of the product.

[0004] Soybean residue, a major byproduct of soybean processing, is rich in dietary fiber and active ingredients, making it an ideal raw material for preparing modified dietary fiber. However, the high proportion of insoluble fiber in natural soybean residue can easily disrupt the continuity of the protein network when added directly, resulting in a coarse product texture. Existing modification technologies are mostly developed for specialty dietary fibers such as tremella fuciformis stems, and a targeted modification process adapted to soybean residue fiber has not been developed. This makes it difficult to maximize the exposure of its hydrophilic active sites and to synergistically construct a highly stable water-holding network with the dual-protein system.

[0005] The limitations of the existing technology are specifically reflected in three types of disclosed technical solutions: (1) The shelf stability defects of the single plant protein-hydrophilic colloid physical cross-linking system: Chinese patent CN118749665A discloses a method for preparing ready-to-eat soybean protein sea cucumber, which relies solely on the physical cross-linking of soybean protein and konjac flour to form a gel. It lacks the functional complementarity of animal protein and the support of fiber skeleton. The product is prone to dehydration and shrinkage, and the juice is severely lost during processing and storage. It cannot simulate the juicy and elastic taste of natural seafood meat products. After freezing and thawing, the gel network is easily irreversibly destroyed, resulting in poor shelf-life textural stability. (2) The shortcoming of the adaptability of special fiber directional modification technology to soybean residue system: Chinese patent CN120660791A discloses a method for improving the quality of plant protein extrudates by modifying dietary fiber. It only modifies the dietary fiber of silver ear fungus by steam explosion without introducing animal protein components. The amino acid balance of the product is insufficient, and the modification process cannot adapt to the dense structure of soybean residue fiber. After modification, there is still a problem of low soluble fiber content. (3) The problem of lack of fiber network support in conventional dual protein gel optimization scheme: The conventional development approach in the industry only optimizes the meat gel characteristics of soybean-chicken breast dual protein through additives, without introducing modified soybean residue fiber as network support. The interaction between the dual protein molecules is insufficient, and a continuous directional fiber structure cannot be formed, resulting in low product tissue simulation.

[0006] In summary, existing technologies have not yet formed a synergistic system of dual proteins and directionally modified soybean residue fiber, and cannot simultaneously solve the common industry problems of poor water retention, low tissue simulation, unbalanced nutrition, and weak textural stability. Therefore, it is urgent to develop corresponding new biomimetic meat and its preparation method. Summary of the Invention

[0007] The purpose of this invention is to provide a high water-holding capacity, dual-protein modified soybean residue fiber-reinforced biomimetic meat and its preparation method, so as to solve the technical problems of insufficient water retention, low degree of texturization and single nutritional structure of existing plant-based biomimetic meat products.

[0008] In this invention, "dual protein" specifically refers to a complex protein system formed by combining soy protein isolate and chicken breast protein. The synergistic effect of the two can build a more stable protein cross-linking network and significantly improve the water-holding performance of the product.

[0009] In this invention, "modified soybean residue fiber" specifically refers to soybean residue fiber obtained by directional modification through steam explosion technology combined with subsequent enzymatic hydrolysis. This specific process can fully expose the hydrophilic groups of the fiber, eliminating the rough and granular feel of ordinary soybean residue.

[0010] In this invention, "enzymatic hydrolysis" specifically refers to directional enzymatic hydrolysis using a composite enzyme system composed of cellulase and hemicellulase, which differs from conventional single enzymatic hydrolysis processes in the field. It can precisely sever the hemicellulose linkages in soybean residue fiber and maximize the exposure of hydrophilic active sites.

[0011] In a first aspect, the present invention provides a high water-holding capacity dual-protein modified soybean residue fiber-fortified biomimetic meat, comprising the following components by weight: 25-40 parts soy protein isolate, 15-25 parts chicken breast protein, 5-15 parts modified soybean residue dietary fiber, 3-10 parts konjac powder, 2-8 parts starch, 1-5 parts trehalose, 1-5 parts gluten, 0.5-3 parts carrageenan, 0.5-2 parts seafood flavoring substance, and 60-100 parts water.

[0012] As a preferred option, the weight percentages of each component can be further limited to: 25-30 parts soy protein isolate, 16-22 parts chicken breast protein, 8-12 parts modified soybean residue dietary fiber, 5-9 parts konjac flour, 4-6 parts starch, 2-4 parts trehalose, 2-4 parts gluten, 1-2 parts carrageenan, and 0.8-1.2 parts seafood flavoring.

[0013] A better option is: 16-20 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 6-8 parts konjac powder, 5-6 parts starch, 3 parts trehalose, 2-3 parts gluten, 1.5 parts carrageenan, and 1 part seafood flavoring.

[0014] As a further preferred option, the seafood flavoring substance is selected from one or more of kelp extract, fish sauce, shrimp powder, yeast extract, and seafood flavored yeast protein; the most preferred option is seafood flavored yeast protein.

[0015] The seafood flavoring substance is 0.8-1.2 parts by weight, preferably 1 part.

[0016] As a preferred core formulation, the mass ratio of soy protein isolate, chicken breast protein, and modified soybean residue dietary fiber is 2-5:1.2-3:1, more preferably 2.5-3.5:1.5-2:1, and even more preferably 3:1.8:1 or 3:1.8:1.5.

[0017] As an optimal implementation, the biomimetic meat contains the following components by weight: 30 parts soy protein isolate, 18 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 8 parts konjac flour, 5 parts starch, 3 parts trehalose, 2 parts gluten, 1.5 parts carrageenan, 1 part seafood flavoring substance, and 80 parts water.

[0018] The core performance indicators of this biomimetic meat are: water retention ≥85%, cooking loss rate ≤12%, gel strength ≥3200mN, and elasticity ≥78%.

[0019] Secondly, the present invention provides a method for preparing the above-mentioned high water-holding capacity dual-protein modified soybean residue fiber-fortified biomimetic meat, comprising the following steps: S1. Preparation of modified soybean residue dietary fiber: The soybean residue raw material is dried to a moisture content of ≤10%, pulverized and passed through a 60-100 mesh sieve, and the moisture content of the soybean residue powder is adjusted to 40%-60%. After stirring evenly, it is soaked for 0.5-1.5 hours. First, physical modification is carried out using steam explosion technology. After explosion, the material is rapidly cooled to room temperature, and then a compound enzyme system is added for directional enzymatic hydrolysis. After enzymatic hydrolysis, the temperature is raised to 90-95℃ and kept at 10-15 minutes to inactivate the enzyme. Then, the material is dried to a moisture content of ≤8%, pulverized again and passed through a 100 mesh sieve to obtain modified soybean residue dietary fiber. S2. Dry powder mixing: Soy protein isolate, modified soybean residue dietary fiber, konjac powder, starch, trehalose, gluten and carrageenan are put into a three-dimensional motion mixer and mixed at 30-50 rpm for 15-30 minutes until all components are completely mixed and there are no visible agglomerates, to obtain mixed dry powder. S3. Protein pretreatment: Take chicken breast protein and add it to room temperature deionized water at a material-to-liquid ratio of 1:8-12. Stir at 200-300 rpm for 15-25 minutes until completely and uniformly dispersed to obtain a chicken breast protein dispersion with a solid content of 10%-15%. The chicken breast protein can be extracted from fresh chicken breast using conventional isoelectric point precipitation or salt extraction methods, freeze-dried, and then passed through an 80-mesh sieve for later use. S4. Preparation of flavor liquid: Add the seafood flavoring substance to the remaining amount of room temperature water in the formula, stir at 150-250 rpm for 5-10 minutes until completely dissolved, and obtain a uniform flavor liquid without sediment. S5. Mixing and pregelation: Slowly add the mixed dry powder to the flavor liquid while stirring at 300-400 rpm for 10-15 minutes until there are no dry powder particles in the system. Then add the chicken breast protein dispersion and continue stirring for 8-12 minutes to form a uniform mixed system. Finally, add food-grade alkali solution to adjust the pH value of the system to obtain a uniform gel-like mixture. S6. Shaping: The gel-like mixture is shaped, pre-gelled, and heated to set through two optional processes. After sterilization and cooling, it is packaged to obtain the finished product.

[0020] The preferred process parameters for step S1 above are: The pulverization process involves passing the powder through an 80-mesh sieve, and the moisture content of the soybean residue powder is adjusted to 50%; the sealed soaking time is 1 hour. The steam explosion pressure is 1.0-2.5 MPa, and the pressure stabilization time is 60-180 s; more preferably, the pressure is 1.8 MPa, and the pressure stabilization time is 120 s. The enzymatic hydrolysis is performed using a mixed enzyme system of 0.5% cellulase and 0.3% hemicellulase based on the dry weight of soybean residue, with a hydrolysis temperature of 45-55℃, pH 4.5-5.5, and a treatment time of 1-4 hours; more preferably, the temperature is 50℃, pH 5.0, and the hydrolysis time is 2 hours.

[0021] The chicken breast protein mentioned in step S3 above can be extracted from fresh chicken breast using conventional isoelectric point precipitation or salt extraction methods, and then freeze-dried for later use.

[0022] The alkaline solution used in step S5 above is a food-grade calcium hydroxide solution or a food-grade sodium carbonate solution with a mass concentration of 2%-5%, and the pH system after adjustment is 9.0-11.0, preferably pH 10.0.

[0023] The shaping described in step S6 above can be achieved through a two-step method of low-temperature pregelation-high-temperature shaping or high-humidity extrusion technology: The two-step method of low-temperature pregelation-high-temperature setting has a pregelation temperature of 40-60℃ and a time of 1-3 hours, and a high-temperature setting temperature of 85-95℃ and a time of 20-40 minutes; preferably, it has a pregelation temperature of 50℃ for 2 hours and a setting temperature of 90℃ for 30 minutes. The extrusion temperature of the high-moisture extrusion technology is set at a gradient of 60℃-90℃-110℃-100℃ along the barrel from the feed end to the discharge end, the material moisture content is 50%-70%, and the screw speed is 150-300 rpm, preferably with a material moisture content of 60% and a screw speed of 200 rpm.

[0024] As a preferred embodiment, the shaping adopts a two-step method of low-temperature pre-gelation-high-temperature shaping, specifically: the gel-like mixture after adjusting the pH to 10.0 is injected into a sealed food-grade mold, pre-gelled at 50℃ for 2 hours, then heated and shaped in a 90℃ water bath for 30 minutes, after demolding, cut into the target size, sterilized at 121℃ high temperature and high pressure for 15-30 minutes, and then cooled to room temperature for vacuum packaging.

[0025] As another preferred embodiment, the shaping adopts high-moisture extrusion technology, specifically: the gel-like mixture after adjusting the pH to 10.0 is fed into a twin-screw extruder, and high-moisture extrusion molding is completed under the conditions of 60% material moisture, 200 rpm screw speed, and barrel gradient temperature of 60℃-90℃-110℃-100℃. After extrusion from the die, it is naturally cooled to room temperature, cut into fixed lengths as required, vacuum packaged, and sterilized at 121℃ for 15 minutes to obtain the finished product.

[0026] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. Significantly Improved Water Retention Performance: This invention utilizes the directional synergistic effect of modified soybean residue dietary fiber and animal and plant proteins to construct a stable and dense three-dimensional gel network. With a specific mass ratio of soy protein isolate, chicken breast protein, and modified soybean residue fiber, the resulting product achieves a water retention capacity of 88%-95%, while reducing cooking loss to 10%-12%. This water retention performance is significantly superior to three control products: biomimetic meat without modified soybean residue (83% water retention, 16% cooking loss), biomimetic meat using only a single plant protein (80% water retention, 14% cooking loss), and other conventional commercially available biomimetic meat products. This effectively solves the industry pain point of severe juice loss during processing and storage of existing products.

[0027] 2. Significantly Improved Texture Simulation and Shelf Stability: This invention uses a specific ratio of soy protein isolate, chicken breast protein, and modified soybean residue dietary fiber as core raw materials, and employs a low-temperature pre-gelling-high-humidity setting or high-humidity extrusion process. The final product achieves a gel strength of 3200mN-3600mN, an elasticity of 78%-83%, and a sensory score of 84-88. Compared to existing biomimetic meat products, which typically have a gel strength of 2800mN, an elasticity of 72%, and a sensory score of around 70, this product significantly improves texture simulation, taste, flavor, and meat-like texture. Furthermore, the two-step gelation control process greatly enhances the stability of the internal gel network. After high-temperature sterilization and 6 months of long-term frozen storage, it maintains good elasticity and exhibits no significant juice seepage during shelf life, resulting in significantly improved quality stability.

[0028] 3. Precise and balanced nutritional structure: This invention adopts a ternary compound system of animal protein, plant protein and modified soybean residue dietary fiber, which can effectively make up for the deficiency of essential amino acid content in single plant protein, achieve complete amino acid pattern complementarity, and enhance the soluble dietary fiber content of the product. The final product essential amino acid score is improved to 92, which precisely meets the current consumer demand for nutritional fortification of plant-based foods and breaks through the nutritional deficiency of insufficient dietary fiber content in existing dual-protein biomimetic meat.

[0029] 4. Prominent industrial economics and green attributes: This invention directly selects soybean residue, a major by-product of soybean product processing, as a source of dietary fiber, realizing the high-value utilization of industrial by-products. It can effectively reduce the production cost of raw materials, conform to the industrial orientation of green manufacturing and sustainable development, and has the potential for large-scale industrial application. Attached Figure Description

[0030] Figure 1 This is a schematic diagram of a highly water-holding, dual-protein modified soybean residue fiber-reinforced biomimetic meat and its preparation method. Detailed Implementation

[0031] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosure, all of which should fall within the scope of protection claimed by the present invention.

[0032] The present invention will be further described below with reference to specific embodiments. Unless otherwise specified, all instruments, devices, equipment, reagents, products, etc., used in the embodiments of the present invention are obtained through conventional commercial means.

[0033] Example 1: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method According to the weight proportions, the raw material composition of the product in this embodiment is as follows: 30 parts soy protein isolate, 18 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 8 parts konjac powder, 5 parts starch, 3 parts trehalose, 2 parts gluten powder and 1.5 parts carrageenan, 1 part seafood flavored yeast protein, and 80 parts water.

[0034] The preparation method is as follows: S1. Preparation of modified soybean residue dietary fiber: Soybean residue raw material was dried to a moisture content of less than 10%, pulverized and passed through an 80-mesh sieve, the moisture content of the soybean residue powder was adjusted to 50%, stirred evenly and allowed to stand for 1 hour to allow the moisture to fully penetrate the material; the soybean residue powder was physically modified using steam explosion technology, with the steam pressure set at 1.8 MPa and the pressure stabilization time at 120 s; the material after explosion treatment was cooled to 50℃, and 0.5% cellulase and 0.3% hemicellulase were added according to the dry weight of soybean residue, the pH of the system was adjusted to 5.0, and enzymatic hydrolysis was carried out at a constant temperature for 2 hours; after completion, enzyme inactivation treatment was performed, and after drying and pulverizing, the modified soybean residue dietary fiber was obtained by passing through a 100-mesh sieve; S2. Dry powder mixing: Weigh out 30 parts soy protein isolate, 10 parts modified soybean residue dietary fiber, 8 parts konjac powder, 5 parts starch, 3 parts trehalose, 2 parts gluten, and 1.5 parts carrageenan by weight; put the above raw materials into a mixing device and stir until the components are completely uniform to obtain mixed dry powder. S3. Protein pretreatment: Add 18 portions of chicken breast protein to a measured amount of water to redissolve, and continue stirring until the protein is completely and evenly dispersed to obtain chicken breast protein dispersion. S4. Flavor liquid preparation: Dissolve 1 part of seafood flavored yeast protein in the remaining process water and stir until completely dissolved to obtain the flavor liquid. S5. Mixing and pregelation: Slowly add the mixed dry powder to the flavor liquid while continuously stirring until there are no dry powder particles in the system. Then add the chicken breast protein dispersion and continue stirring to mix evenly. Finally, add edible alkali solution to adjust the pH of the system to 10.0 and stir evenly to obtain a gel-like mixture. S6. Low-temperature pregelation-high-temperature setting: The gel-like mixture is injected into a special mold for biomimetic meat and left to stand at 50℃ for 2 hours to complete low-temperature pregelation. The pregeled semi-finished product is placed in 90℃ hot water for high-temperature setting for 30 minutes. After removal, it is naturally cooled and then sterilized at 121℃ for 20 minutes. After cooling, it is sealed and packaged to obtain the finished product.

[0035] The raw material composition ratio of the product in this embodiment is the preferred scheme. It uses soybean residue fiber obtained by steam explosion combined with compound enzymatic hydrolysis and directional modification, combined with a dual protein system of soy protein isolate and chicken breast protein, and combined with a two-step process of low temperature pregelation-high temperature setting. The prepared biomimetic meat product has balanced comprehensive performance. The core indicators such as water retention, cooking loss rate, gel strength, elasticity, essential amino acid score, and sensory score are all at excellent levels. The test results are summarized in Table 2.

[0036] Example 2: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method The raw material composition ratio of the product in this embodiment, by weight, is as follows: 30 parts soy protein isolate, 18 parts chicken breast protein, 15 parts modified soybean residue dietary fiber, 8 parts konjac powder, 5 parts starch, 3 parts trehalose, 2 parts gluten powder, 1.5 parts carrageenan, 1 part seafood-flavored yeast protein, and 80 parts water.

[0037] The preparation method is as follows: S1. The preparation steps of modified soybean residue dietary fiber are the same as in Example 1; S2. Dry powder mixing: Weigh out 30 parts of soy protein isolate, 15 parts of modified soybean residue dietary fiber, 8 parts of konjac powder, 5 parts of starch, 3 parts of trehalose, 2 parts of gluten, and 1.5 parts of carrageenan by weight; put the above raw materials into the mixing equipment and stir until the components are completely uniform to obtain mixed dry powder. The remaining steps and process parameters of S3-S6 are the same as in Example 1.

[0038] Product testing results: The biomimetic meat product prepared by the two-step process of low-temperature pregelation-high-temperature setting has a water retention of 95%, a cooking loss rate of 10%, a gel strength of 3600mN, an elasticity of 78%, an essential amino acid score of 92, and a sensory score of 86.

[0039] This embodiment increases the amount of modified soybean residue dietary fiber added compared to Example 1. The soybean residue fiber, modified through steam explosion and compound enzymatic hydrolysis, exposes a large number of hydrophilic active sites, allowing for deep synergy with the dual-protein system and further enhancing the water-holding capacity of the three-dimensional gel network within the biomimetic meat. Under the control of a two-step process of low-temperature pre-gelation and high-temperature setting, the resulting product exhibits the best water-holding performance and gel structure stability among all embodiments, while also possessing balanced nutritional properties and excellent sensory qualities. The relevant performance test results are summarized in Table 2.

[0040] Example 3: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method The raw material composition ratio of the product in this embodiment, by weight, is as follows: 25 parts soy protein isolate, 15 parts chicken breast protein, 5 parts modified soybean residue dietary fiber, 3 parts konjac powder, 2 parts starch, 1 part trehalose, 1 part gluten, 0.5 parts carrageenan, 0.5 parts seafood-flavored yeast protein, and 60 parts water.

[0041] The preparation method is as follows: S1. Preparation of modified soybean residue dietary fiber: Soybean residue raw material was dried to a moisture content of less than 10%, pulverized and passed through a 60-mesh sieve, and the moisture content of the soybean residue powder was adjusted to 40%. After stirring evenly, it was allowed to stand for 0.5 hours to allow the moisture to fully penetrate the material. The soybean residue powder was physically modified using steam explosion technology, with the steam pressure set at 1 MPa and the pressure stabilization time at 60 seconds. The material after explosion treatment was cooled to 45°C, and 0.5% cellulase and 0.3% hemicellulase were added according to the dry weight of the soybean residue. The pH of the system was adjusted to 4.5, and the enzymatic hydrolysis was carried out at a constant temperature for 1 hour. After completion, the enzyme was inactivated, and after drying and pulverizing, it was passed through a 100-mesh sieve to obtain modified soybean residue dietary fiber. S2. Dry powder mixing: Weigh out 25 parts soy protein isolate, 5 parts modified soybean residue dietary fiber, 3 parts konjac powder, 2 parts starch, 1 part trehalose, 1 part gluten, and 0.5 parts carrageenan by weight; put the above raw materials into a mixing device and stir until the components are completely uniform to obtain mixed dry powder. S3. Protein pretreatment: Add 15 parts by weight of chicken breast protein to a measured amount of water to redissolve, and stir until completely and evenly dispersed to obtain chicken breast protein dispersion. S4. Preparation of flavor liquid: Dissolve 0.5 parts by weight of seafood flavored yeast protein in the remaining process water and stir until completely dissolved to obtain flavor liquid; S5. Mixing and pregelation: Slowly add the mixed dry powder to the flavor liquid while continuously stirring until there are no dry powder particles in the system. Then add the chicken breast protein dispersion and continue stirring to mix evenly. Finally, add edible alkali solution to adjust the pH of the system to 9.0 and stir evenly to obtain a gel-like mixture. S6. Low-temperature pregelation-high-temperature setting: The gel-like mixture is injected into a special mold for biomimetic meat and left to stand at 40℃ for 1 hour to complete low-temperature pregelation. The pregeled product is then placed in 85℃ hot water for 20 minutes for high-temperature setting. After removal, it is allowed to cool naturally and then sterilized at 121℃ for 15 minutes. After cooling, it is sealed and packaged to obtain the finished product.

[0042] This embodiment describes a biomimetic meat preparation scheme that combines low-intensity steam explosion with a low amount of modified soybean residue dietary fiber. Through a gentle modification process, some of the original structure of soybean residue fiber is preserved. Combined with a low-proportion dual-protein system, and after a two-step process of low-temperature pre-gelation and high-temperature setting, the resulting biomimetic meat product maintains stable water retention while exhibiting a looser texture and a good chewy mouthfeel. The relevant performance test results are summarized in Table 2.

[0043] Example 4: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method According to the weight proportions, the raw material composition of the product in this embodiment is as follows: 40 parts soy protein isolate, 25 parts chicken breast protein, 15 parts modified soybean residue dietary fiber, 10 parts konjac powder, 8 parts starch, 5 parts trehalose, 5 parts gluten powder, 3 parts carrageenan, 2 parts seafood flavored yeast protein, and 100 parts water.

[0044] The preparation method is as follows: S1. Preparation of modified soybean residue dietary fiber: Soybean residue raw material was dried to a moisture content of less than 10%, pulverized and passed through a 100-mesh sieve, and the moisture content of the soybean residue powder was adjusted to 60%. After stirring evenly, it was allowed to stand for 1.5 hours to allow the moisture to fully penetrate the material. The soybean residue powder was physically modified using steam explosion technology, with the steam pressure set at 2.5 MPa and the pressure stabilization time at 180 seconds. The exploded material was cooled to 55°C, and 0.5% cellulase and 0.3% hemicellulase were added according to the dry weight of the soybean residue. The pH of the system was adjusted to 5.5, and the enzymatic hydrolysis was carried out at a constant temperature for 4 hours. After completion, the enzyme was inactivated, and after drying and pulverizing, it was passed through a 100-mesh sieve to obtain modified soybean residue dietary fiber. S2. Dry powder mixing: Weigh out 40 parts of soy protein isolate, 15 parts of modified soybean residue dietary fiber, 10 parts of konjac powder, 8 parts of starch, 5 parts of trehalose, 5 parts of gluten, and 3 parts of carrageenan by weight; put the above raw materials into a mixing device and stir until the components are completely uniform to obtain mixed dry powder. S3. Protein pretreatment: Add 25 parts by weight of chicken breast protein to a measured amount of water to redissolve, and continue stirring until completely and evenly dispersed to obtain chicken breast protein dispersion. S4. Preparation of flavor liquid: Dissolve 2 parts by weight of seafood flavored yeast protein in the remaining process water and stir until completely dissolved to obtain flavor liquid; S5. Mixing and pregelation: Slowly add the mixed dry powder to the flavor liquid while continuously stirring until there are no dry powder particles in the system. Then add the chicken breast protein dispersion and continue stirring to mix evenly. Finally, add edible alkali solution to adjust the pH of the system to 11.0 and stir evenly to obtain a gel-like mixture. S6. Low-temperature pregelation-high-temperature setting: The gel-like mixture is injected into a special mold for biomimetic meat and left to stand at 60℃ for 3 hours to complete low-temperature pregelation. The pregeled semi-finished product is placed in 95℃ hot water for high-temperature setting for 40 minutes. After removal, it is naturally cooled and then sterilized at 121℃ for 30 minutes. After cooling, it is sealed and packaged to obtain the finished product.

[0045] In this embodiment, modified soybean residue dietary fiber with high hydrophilic activity was prepared by combining high-intensity steam explosion with long-term deep enzymatic hydrolysis. It was then combined with a high proportion of dual proteins and a colloidal system to construct a dense and stable three-dimensional gel network. After full cross-linking through a two-step method of low-temperature pre-gelation and high-temperature setting, the product not only has excellent water retention and water locking capacity, but also has a protein content and a firm and chewy meat texture that far exceed that of conventional biomimetic meat. It is suitable for the development needs of products with high nutritional density. The relevant performance test results are summarized in Table 2.

[0046] Example 5: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method By weight, the ingredient composition ratio of this embodiment is exactly the same as that of Example 1, specifically: 30 parts soy protein isolate, 18 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 8 parts konjac powder, 5 parts starch, 3 parts trehalose, 2 parts gluten powder and 1.5 parts carrageenan, 1 part seafood flavored yeast protein, and 80 parts water.

[0047] The preparation method is as follows: The raw material ratios and operating procedures for S1-S5 are the same as in Example 1; S6. High-moisture extrusion molding: The gel-like mixture is fed into a twin-screw extruder through a feeding system. The extrusion temperature is set to 100℃, the material moisture content is controlled to be 60%, and the screw speed is 200rpm. After extrusion molding, the material is naturally cooled and cut. Then, it is sterilized at 121℃ for 20 minutes. After cooling, it is sealed and packaged to obtain the finished product.

[0048] Product testing results: The biomimetic meat product prepared using high-humidity extrusion technology has a water retention rate of 91%, a cooking loss rate of 10%, a gel strength of 3400mN, an elasticity of 83%, an essential amino acid score of 92, and a sensory score of 88. While maintaining high water retention, the product has a prominent meat-like fibrous texture and the best overall sensory performance.

[0049] This embodiment uses a high-moisture extrusion molding process to prepare highly elastic biomimetic meat. It is a unique solution for the high-fiber feel of biomimetic meat made from high-water-holding dual-protein modified soybean residue fiber. Relying on the strong shearing and orientation effect of the twin screws to promote the orderly arrangement of proteins and fibers, the product maintains stable high water-holding capacity while highlighting the meat-like fiber feel. Its overall sensory performance is the best in the group. The relevant performance test results are summarized in Table 2.

[0050] Example 6: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method The ingredient composition of this embodiment is as follows, by weight: 30 parts soy protein isolate, 18 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 8 parts konjac powder, 5 parts starch, 3 parts trehalose, 2 parts gluten, 1.5 parts carrageenan, 1 part seafood-flavored yeast protein, and 80 parts water.

[0051] The preparation method is as follows: The raw material ratios and operating procedures for S1-S5 are the same as in Example 1; S6. High-moisture extrusion molding: The gel-like mixture is fed into a twin-screw extruder through a feeding system. The extrusion temperature range is set to 80-120℃, the material moisture content is controlled at 50%, and the screw speed is 150rpm. After extrusion molding, the material is naturally cooled and cut. Then, it is sterilized at 121℃ for 15-30 minutes, cooled, and sealed and packaged to obtain the finished product.

[0052] Product testing results: The biomimetic meat product prepared using high-humidity extrusion technology has a water retention of 90%, a cooking loss rate of 11%, a gel strength of 3500mN, an elasticity of 81%, an essential amino acid score of 92, a sensory score of 85, a uniform texture, and good meat-like simulation.

[0053] This embodiment presents a low-odor optimization solution for biomimetic meat made with high water-holding capacity, modified soybean residue fiber, and high-water-holding capacity. Utilizing a high-humidity extrusion process with gradient heating, the volatile odor substances of chicken breast protein are fully removed under the strong shearing action of twin screws. At the same time, the protein and fiber are oriented to form a uniform muscle-like fiber structure. While maintaining stable high water-holding capacity, the product exhibits a significant reduction in odor, a uniform and delicate texture, and excellent meat-like simulation. The relevant performance test results are summarized in Table 2.

[0054] Example 7: A High Water-Retaining Dual-Protein Modified Soybean Residue Fiber-Fortified Bionic Meat and Its Preparation Method The basic proportions of raw materials in this embodiment are exactly the same as those in Example 1, based on the following weight proportions: 30 parts soy protein isolate, 18 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 8 parts konjac powder, 5 parts starch, 3 parts trehalose, 2 parts gluten powder, 1.5 parts carrageenan, 1 part seafood-flavored yeast protein, and 80 parts water.

[0055] The preparation method is as follows: The raw material ratios and operating procedures for S1-S5 are the same as in Example 1; S6. High-moisture extrusion molding: The gel-like mixture is fed into a twin-screw extruder through a feeding system. The extrusion temperature range is set to 80-120℃, the material moisture content is controlled at 70%, and the screw speed is 300rpm. After extrusion molding, the material is naturally cooled and cut, and then sterilized at 121℃ for 15-30 minutes. After cooling, it is sealed and packaged to obtain the finished product.

[0056] Product testing results: The biomimetic meat product prepared using high-humidity extrusion technology has a water retention of 92%, a cooking loss rate of 10%, a gel strength of 3300mN, an elasticity of 82%, an essential amino acid score of 92, a sensory score of 87, and the product has a dense fiber arrangement and excellent elasticity.

[0057] This embodiment is a customized optimization solution for high-water-holding capacity dual-protein modified soybean residue fiber-enhanced biomimetic meat with superior taste. Relying on the strong shear dispersion effect of high moisture content and high screw speed, the modified soybean residue fiber is uniformly dispersed at the nanoscale in the dual-protein system. While maintaining ultra-high water-holding capacity, the product has a dense and uniform internal fiber arrangement, and excellent synergistic performance in elasticity and tenderness. The relevant performance test results are summarized in Table 2.

[0058] Comparative Example 1 The biomimetic vegetarian meat was prepared according to the method disclosed in patent CN118749665A, and contained the following components by weight: 6.0g soy protein isolate, 6.0g konjac powder, 3.0g starch, 1.2g trehalose, 0.6g gluten, 1.2g guar gum, 0.5g caramel coloring, and 92.0g water. Based on 100 portions of the finished vegetarian sea cucumber, the accompanying seasonings were: 8.0 parts soybean oil, 3.1 parts white sugar, 3.0 parts monosodium glutamate, 5.2 parts chili oil, 3.3 parts chili oil, 2.0 parts salt, and 5.0 parts water.

[0059] The preparation method is as follows: S1. Mix 3.0g soy protein isolate, 3.0g konjac flour, 1.5g starch, 0.6g trehalose, 0.3g gluten, and 0.6g guar gum evenly, then slowly pour the mixture into 46.0g of an aqueous solution containing 0.5g caramel coloring that is being stirred. After stirring for 10 seconds, add a 6.0% alkali solution and stir evenly to obtain the black component. S2. Mix 3.0g soy protein isolate, 3.0g konjac flour, 1.5g starch, 0.6g trehalose, 0.3g gluten, and 0.6g guar gum evenly, then slowly pour the mixture into 46.0g of water that is being stirred. Add 6.0% alkali solution and stir evenly to obtain the white component. S3. First, fill the mold with black material to form the back and spiky structure of the vegetarian sea cucumber. Then fill the remaining cavity of the mold with white material to form the main body of the abdomen of the vegetarian sea cucumber, thus obtaining the vegetarian sea cucumber embryo. S4. Place the vegetarian sea cucumber embryo in a water bath at 85℃ for 1.0 hour to complete the molding process. After naturally cooling to room temperature, transfer it to... Store frozen at 20℃ for 12.0 hours; S5. Place the frozen vegetarian sea cucumber in a 1.2% citric acid solution and steam it at 95°C for 0.3 hours. S6. Add the matching seasonings, mix well, and then package to obtain the ready-to-eat vegetarian sea cucumber product.

[0060] Product testing results: The comparative product has a water retention of only 78%, a cooking loss rate of up to 22%, a gel strength of 2800mN, an elasticity of 72%, an essential amino acid score of only 80, and a sensory score of only 70. All of its properties are significantly lower than those of the product in the embodiment of this invention.

[0061] This comparative example is based on the existing patented method for preparing conventional vegetarian sea cucumber-like biomimetic meat. It uses a pure plant gum and low protein compound system with unmodified soybean residue fiber. The product is significantly lower than the product of the embodiment of the present invention in all core performance indicators such as water retention, cooking loss rate, gel strength, elasticity, essential amino acid content, and sensory score. The performance test results are summarized in Table 2.

[0062] Comparative Example 2 The only difference from Example 1 is that 10 parts by weight of modified soybean residue dietary fiber are replaced with an equal amount of unmodified raw soybean residue dietary fiber, while the other raw material ratios and preparation processes are the same as in Example 1.

[0063] Product testing results: The comparative product showed a decrease in water retention to 83%, an increase in cooking loss rate to 16%, a gel strength of 3300mN, an elasticity of 79%, an essential amino acid score of 92, and a significant decrease in sensory score to 76. These results demonstrate that the dietary fiber in soybean residue modified by steam explosion-compound enzymatic hydrolysis is a necessary condition for improving the product's water retention and overall textural properties.

[0064] This comparative example uses unmodified raw soybean residue fiber instead of modified fiber to prepare a control sample. The surface of unmodified soybean residue fiber is dense and the hydrophilic active sites are not sufficiently exposed, so it cannot form a stable and dense three-dimensional cross-linked network with the dual protein and colloidal system. The product is significantly lower than the product of the embodiment of the present invention in terms of core performance indicators such as water retention, cooking loss rate, gel strength, elasticity, and sensory score. The relevant performance test results have been summarized in Table 2.

[0065] Comparative Example 3 The only difference from Example 1 is that 18 parts by weight of chicken breast protein were replaced with an equal amount of soy protein isolate, while the other raw material ratios and preparation process parameters were the same as in Example 1.

[0066] Because this comparative example omits the addition of animal-derived chicken breast protein and uses a single plant protein system constructed entirely from soy protein isolate, it completely replaces the dual-protein complex system of soy protein isolate and chicken breast protein in this invention. This single plant protein system cannot achieve complementary cross-linking of protein molecules of different molecular weights, making it difficult to form a dense three-dimensional gel network with both high water retention and high elasticity. The final product exhibits significantly lower performance than the product in the embodiments of this invention in all key performance indicators, including water retention, cooking loss rate, gel strength, elasticity, essential amino acid content, and sensory evaluation. The relevant test results are summarized in Table 2.

[0067] Comparative Example 4 The only difference from Example 1 is that the mass ratio of soy protein isolate, chicken breast protein and modified soybean residue dietary fiber is adjusted to 6:1:1, and the corresponding raw material weight parts are: 43.5 parts of soy protein isolate, 7.25 parts of chicken breast protein and 7.25 parts of modified soybean residue dietary fiber. The other raw material ratios and preparation process parameters are the same as in Example 1.

[0068] This comparative example significantly increases the proportion of soy protein isolate and reduces the amount of chicken breast protein and modified soybean residue fiber added, deviating from the optimal ratio range of this invention. The protein complementarity effect fails, the fiber skeleton is insufficient, the product gel network is loose, the meat-like texture is lost, and the core properties such as water retention and textural strength are significantly inferior to those of the embodiments of this invention. The relevant test results are summarized in Table 2.

[0069] Comparative Example 5 The only difference from Example 1 is that the mass ratio of soy protein isolate, chicken breast protein and modified soybean residue dietary fiber is adjusted to 1:6:1. The corresponding raw materials by weight are: 7.25 parts soy protein isolate, 43.5 parts chicken breast protein and 7.25 parts modified soybean residue dietary fiber. The other raw material ratios and preparation process parameters are the same as in Example 1.

[0070] This comparative example significantly increases the proportion of chicken breast protein and reduces the amount of soy protein isolate and modified soybean residue fiber added, deviating from the optimal ratio range of this invention. The plant protein gel support is weakened and the fiber skeleton is insufficient. The high proportion of animal protein is prone to excessive aggregation when heated, resulting in poor product formability and inability to maintain a stable biomimetic meat shape. The core performance is significantly inferior to the embodiment of this invention. The relevant test results are summarized in Table 2.

[0071] The above comparative results collectively demonstrate that only by controlling the mass ratio of soy protein isolate, chicken breast protein, and modified soybean residue dietary fiber within the range of 2-5:1.2-3:1, and simultaneously meeting the addition amounts of 25-40 parts by weight of soy protein isolate, 15-25 parts by weight of chicken breast protein, and 5-15 parts by weight of modified soybean residue dietary fiber, can the product's high water retention, stable texture, and excellent sensory performance be guaranteed.

[0072] Effect testing method: 1. Water retention: Weigh the sample to a mass m (accurate to 0.01g), place it in a centrifuge tube, and record the total mass m1 of the centrifuge tube and gel before centrifugation; place the centrifuge tube in a benchtop high-speed centrifuge and centrifuge at 5000r / min for 15min; after centrifugation, remove the centrifuge tube, gently absorb the excess water separated with absorbent paper, and record the total mass m2 of the centrifuge tube and gel after centrifugation.

[0073] The water-holding capacity (%) is calculated using the formula: [m-(m1-m2)] / m×100%; each sample is measured in triplicate, and the average value is taken.

[0074] 2. Cooking loss rate: Weigh the sample before cooking and record it as W1. After cooking, take the sample out, cool it at room temperature, dry the surface moisture, and weigh the sample after cooking and record it as W2.

[0075] The cooking loss rate (%) is calculated using the formula: W1-W2) / W1×100%; each sample is measured in triplicate, and the average value is taken.

[0076] 3. Gel Strength: Take the sample to be tested and cut a cube with a side length of 20 mm and a height of 10 mm. Texture analyzer test parameters: compression speed 0.8 mm / s, compression distance 4 mm. Place the sample in the center of the test platform, start the texture analyzer and press the probe vertically down to the set depth. Record the maximum force value during the compression process, which is the gel strength, expressed in mN. Prepare 3 samples for each sample independently for parallel testing, and take the average value.

[0077] 4. Elasticity: Take the sample to be tested and cut a cube with a side length of 20 mm and a height of 10 mm. The speed of the texture analyzer before testing is 1 mm / s, the speed after testing is 5 mm / s, the trigger force is 5.0 g, and the compression ratio is 30%. Analyze the TPA curve using the texture analyzer's software and directly read the elasticity value. Measure 5 parallel samples for each sample and take the average value.

[0078] 5. Sensory evaluation: All examples and comparative examples were evaluated using a uniform sensory evaluation scoring standard. The total score was 100 points, and the weighting of each dimension was as follows: texture and elasticity (25%), mouthfeel and chewiness (25%), flavor and aroma (20%), appearance (15%), and color (15%). The specific scoring rules are shown in Table 1, and the test results are shown in Table 2.

[0079] Table 1 Sensory Evaluation Scoring Criteria for Bionic Vegetarian Meat

[0080] Table 2 Summary of product performance test results for each treatment group

[0081] As shown in Table 2, the biomimetic meat products prepared by Examples 1-7 of this invention through a ternary compound of dual protein and modified soybean residue dietary fiber, combined with a two-step process of low-temperature pregelation-high-temperature setting or high-humidity extrusion technology, consistently maintain the following core performance indicators: water retention ≥85%, cooking loss rate ≤12%, gel strength ≥3200mN, elasticity ≥78%, essential amino acid score 90 points, and sensory score ≥82 points. Among them, Examples 2, 5, and 7 have the best overall performance, with water retention ≥91%, cooking loss rate ≤10%, gel strength ≥3400mN, elasticity ≥78%, essential amino acid score 92 points, and sensory score ≥86 points, comprehensively surpassing the performance level of existing conventional biomimetic meat products.

[0082] Conversely, examining the various proportions reveals that replacing unmodified ordinary soybean residue dietary fiber, eliminating animal protein and retaining only plant protein, or adjusting the ratio of the three core ingredients beyond the scope defined in this invention all lead to a significant decrease in the product's water-holding capacity, textural stability, nutritional score, and sensory performance. This result fully demonstrates that the modified soybean residue dietary fiber, the animal-plant dual-protein compound system, and the specific mass ratio of the three are three indispensable key elements for achieving the excellent technical effects of this invention. The absence or deviation of any of these key conditions will prevent the acquisition of the biomimetic meat-like product with high water-holding capacity and high simulation of the original, as described in this invention.

[0083] It should be noted that this application is not limited to the above-described embodiments. The above embodiments are merely illustrative examples. Any embodiment that is substantially the same as the technical concept of this invention and can achieve the same effect within the scope of the technical solution of this application is within the protection scope of this invention. Furthermore, various modifications that can be conceived by those skilled in the art without departing from the core spirit of this invention, as well as new embodiments obtained by combining some technical features of multiple embodiments, also fall within the protection scope of this invention.

Claims

1. A biomimetic meat-like product made from soybean residue with high water-holding capacity and modified dual protein, characterized in that, The ingredients, by weight, include the following: 25-40 parts soy protein isolate, 15-25 parts chicken breast protein, 5-15 parts modified soybean residue dietary fiber, 3-10 parts konjac flour, 2-8 parts starch, 1-5 parts trehalose, 1-5 parts gluten, 0.5-3 parts carrageenan, 0.5-2 parts seafood flavoring substance, and 60-100 parts water. The seafood flavoring substance is selected from one or more of kelp extract, fish sauce, shrimp powder, yeast extract, and seafood-flavored yeast protein.

2. The high water-holding capacity dual-protein modified soybean residue fiber-reinforced biomimetic meat according to claim 1, characterized in that, The mass ratio of soy protein isolate, chicken breast protein, and modified soybean residue dietary fiber is 2-5:1.2-3:

1.

3. The high water-holding capacity dual-protein modified soybean residue fiber-reinforced biomimetic meat according to claim 2, characterized in that, The mass ratio of soy protein isolate, chicken breast protein, and modified soybean residue dietary fiber is 3:1.8:1 or 3:1.8:1.

5.

4. The high water-holding capacity dual-protein modified soybean residue fiber-reinforced biomimetic meat according to claim 3, characterized in that, The ingredients, by weight, are: 30 parts soy protein isolate, 18 parts chicken breast protein, 10 parts modified soybean residue dietary fiber, 8 parts konjac flour, 5 parts starch, 3 parts trehalose, 2 parts gluten, 1.5 parts carrageenan, 1 part seafood flavoring, and 80 parts water.

5. The high water-holding capacity dual-protein modified soybean residue fiber-fortified biomimetic meat according to any one of claims 1-4, characterized in that, The biomimetic meat has a water retention rate of ≥85%, a cooking loss rate of ≤12%, a gel strength of ≥3200mN, and an elasticity of ≥78%.

6. A method for preparing the high water-holding capacity dual-protein modified soybean residue fiber-fortified biomimetic meat according to any one of claims 1-5, characterized in that, Includes the following steps: S1. Preparation of modified soybean residue dietary fiber: The soybean residue raw material is dried, pulverized and sieved. The moisture content of the soybean residue powder is adjusted to 40%-60%, and after stirring, it is soaked for 0.5-1.5 hours. The soaked soybean residue powder is physically modified using steam explosion technology, with a steam pressure of 1.0-2.5 MPa and a pressure stabilization time of 60-180 seconds. The modified soybean residue powder is then subjected to enzymatic hydrolysis at a temperature of 45-55℃, a pH of 4.5-5.5, and a time of 1-4 hours. After completion, the enzyme is inactivated, dried, and pulverized to obtain modified soybean residue dietary fiber. S2. Dry powder mixing: Mix soy protein isolate, modified soybean residue dietary fiber, konjac powder, starch, trehalose, gluten powder and carrageenan evenly to obtain mixed dry powder; S3. Protein pretreatment: Dissolve chicken breast protein in water and stir until evenly dispersed to obtain chicken breast protein dispersion; S4. Preparation of flavor liquid: Dissolve seafood flavoring substances in water and stir well to obtain flavor liquid; S5. Mixing and pregelation: Add the mixed dry powder to the flavor liquid and stir until there are no dry powder particles. Then add the chicken breast protein dispersion and continue stirring. Finally, add food-grade calcium hydroxide solution or food-grade sodium carbonate solution to adjust the pH of the system to 9.0-11.0 and stir evenly to obtain a gel-like mixture. S6. Shaping: The gel-like mixture is shaped and then shaped using a two-step process of low-temperature pregelation and high-temperature shaping or high-humidity extrusion technology to obtain the finished product.

7. The preparation method according to claim 6, characterized in that, The enzymatic hydrolysis described in step S1 is carried out using a mixed enzyme system consisting of 0.5% cellulase and 0.3% hemicellulase added according to the dry weight of soybean residue.

8. The preparation method according to claim 6, characterized in that, The parameters of the two-step process of low-temperature pregelation-high-temperature setting in step S6 are as follows: the pregelation temperature is 40-60℃ and the time is 1-3h; the high-temperature setting temperature is 85-95℃ and the time is 20-40min.

9. The preparation method according to claim 6, characterized in that, The parameters for the high-moisture extrusion technology described in step S6 are: extrusion temperature of 60-120℃, material moisture content of 50%-70%, and screw speed of 150-300rpm.

10. The preparation method according to claim 8 or 9, characterized in that, After shaping, the product is sterilized at 121℃ for 15-30 minutes, cooled, and then sealed and packaged to obtain the final biomimetic meat product.

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