阅读说明：本技术 一种植物蛋白素肉及去豆腥味即食素肉干的制备方法 (Preparation method of vegetable protein vegetarian meat and beany flavor-removed instant vegetarian meat jerky ) 是由 肖志刚 霍金杰 王哲 高育哲 李芮芷 江睿生 王春波 王治力 李航 王娜 于 2021-07-13 设计创作，主要内容包括：本发明公开了一种植物蛋白素肉及去豆腥味即食素肉干的制备方法,本发明的素肉干制备原料大豆蛋白首先通过单螺杆技压技术去除部分豆腥味,然后利用双螺杆挤压机挤压得到高水分植物蛋白素肉基料,再通过卤煮上色后进入微波-紫外联用快速干燥灭菌装置内干燥制备素肉干。本发明通过单螺杆挤压改性和微波干燥,降低了大豆蛋白的脂氧化酶活力,大大减少了豆腥味；又通过双螺杆高水分挤压制备出的素肉产品具有高蛋白、低脂肪、模拟肉的风味和口感。(The invention discloses a vegetable protein vegetarian meat and a preparation method of an instant vegetarian meat jerky without beany flavor. According to the invention, through single-screw extrusion modification and microwave drying, the lipoxygenase activity of the soybean protein is reduced, and the beany flavor is greatly reduced; the vegetarian meat product prepared by the double-screw high-moisture extrusion has high protein, low fat and the flavor and taste of simulated meat.)

1. A preparation method of vegetable protein vegetarian meat is characterized by comprising the following steps: respectively extruding the soybean protein and the soybean protein isolate by a single-screw extruder to obtain modified soybean protein and soybean protein isolate; and extruding the mixture of the wheat gluten, the modified soybean protein and the soybean protein isolate by using a double-screw extruder to obtain the vegetable protein meat.

2. The method for preparing vegetable protein vegetarian meat according to claim 1, comprising the steps of:

1) the soybean protein and the soybean protein isolate are extruded by a single screw, and the parameters are as follows: feeding at a speed of 11kg/h and a water feeding speed of 12kg/h at a temperature of 50 ℃ by a screw of 300r to obtain modified soybean protein and soybean protein isolate;

2) according to the blending mass percentage, 45-55% of soybean protein isolate, 25-30% of soybean protein and 20-25% of wheat gluten are fully stirred and mixed evenly;

3) adjusting the mixture in the step 2) of extruding by a double-screw extruder, wherein the rotating speed of the screw is set to be 320r/min at 280-;

4) cooling at 50-60 deg.C with double mold heads to obtain vegetable protein jerky.

3. The preparation method of the instant vegetarian jerky is characterized by comprising the following steps of: the food is prepared by the following raw materials through stewing and then microwave drying: the raw materials comprise the following components in parts by weight: the pretreated vegetarian protein meat comprises 103-120 parts of myrcia and 4-7 parts of myrcia; 3-5 parts of cassia bark; 2-4 parts of anise; 1-2.5 parts of spicy pepper; 2-3 parts of green onion and ginger powder; 2-4 parts of five spice powder; 2-3 parts of sugar; 2-3.5 parts of salt; 3-5 parts of soy sauce; 2-4 parts of dark soy sauce; 4-8 parts of beef balsam; 3-5 parts of nutmeg.

4. The method for preparing instant vegetarian meat jerky according to claim 3, wherein the method for pretreating vegetable protein meat comprises the following steps: soaking the vegetable protein meat in water, and cutting into rectangular blocks of 20 × 20 × 80 mm.

5. The method for preparing instant dried vegetarian meat according to claim 3, comprising the steps of:

1): adding 4-7 parts of bay leaves into a heatable container according to parts by weight; 3-5 parts of cassia bark; 2-4 parts of anise; 1-2.5 parts of spicy pepper; 2-3 parts of green onion and ginger powder; 2-4 parts of five spice powder; 2-3 parts of sugar; 2-3.5 parts of salt; 3-5 parts of soy sauce; 2-4 parts of dark soy sauce; 4-8 parts of beef balsam; 3-5 parts of nutmeg; adding a proper amount of water, boiling, adding 103-120 parts of vegetable protein meat strips with the size of 20 multiplied by 80mm, and stewing for 10-15 min;

2): soaking for 60-90min for coloring and flavoring;

3): and (3) performing microwave drying on the materials in a microwave drying device for 8-10 minutes, observing the appearance change condition of the vegetarian beef jerky, and roasting when no moisture exists on the surface and obvious meat feeling exists inside the vegetarian beef jerky, thus finishing the preparation.

6. The preparation method of the instant dried vegetarian meat according to claim 5, wherein the microwave drying device in the step 3) comprises a dryer main frame (1), a plurality of microwave drying chambers (2), an ultraviolet sterilizing chamber (3), a microwave heating system, a dehumidifying device (4), a touch screen control system (5), an elevator lifting and transporting device (6) and a PLC control system;

a plurality of microwave drying chambers (2) are arranged in the dryer main frame (1) from top to bottom, the bottom layer is an ultraviolet sterilizing chamber (3), and an elevator lifting and transporting device (6) is arranged in the dryer main frame (1) and on one side of the plurality of microwave drying chambers (2) and the ultraviolet sterilizing chamber (3);

an independent microwave heating system is arranged in each microwave drying chamber, and comprises a dehumidifying device (4), a microwave transmitting device (7), a temperature detector (8), a humidity detector (9), a microwave suppressor (11) and a position sensor (12);

one side of the microwave drying chamber (2), which is close to the elevator lifting and transporting device (6), is provided with an openable material door (10), the other side of the microwave drying chamber (2) is provided with a telescopic material pushing device (13), and the material pushing device (13) is arranged opposite to the material door (10);

an ultraviolet lamp (14) is arranged at the top end of the ultraviolet sterilizing chamber; the elevator lifting and transporting device (6) comprises an elevator chamber (15) and a motor (19), wherein the lifting of the elevator chamber (15) is controlled by the motor (19) above the elevator, the elevator chamber (15) is communicated with the bin gate (10), a conveyor belt (16) is arranged at the bottom end of the elevator chamber, and an elevator lifting control button (17) is arranged on the outer side of the elevator chamber;

and the PLC control system is in signal connection with the touch screen control system (5) and the microwave heating system.

7. A method for preparing an instant vegetarian jerky according to claim 6 wherein said microwave drying chamber (2) is a cylindrical drum (18).

8. The preparation method of instant dried vegetarian meat according to claim 6, wherein a microwave emitter (7), a temperature detector (8) and a humidity detector (9) are arranged above each layer of microwave drying chamber (2); the bottom end of the microwave drying chamber (2) is provided with a position sensor (12) and a dehumidifying device (4);

a microwave suppressor (11) is arranged above the material door (10).

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of vegetable protein vegetarian meat and beany flavor-removed instant vegetarian meat jerky.

Background

The soybean protein product has the biggest problem of serious beany flavor, and the soybean is fishy in smell because the lipoxidase in the soybean combines water and oxygen, and the multivalent unsaturated fatty acid is subjected to oxidation reaction to generate hydroperoxide which is degraded into various volatile components with different degrees of peculiar smell such as low molecular alcohol, aldehyde, ketone, acid, amine and the like.

A nutritional and delicious instant leisure vegetarian meat product is a meat-like product prepared by taking isolated soy protein as a main raw material, matching with soy protein and wheat gluten through high-moisture extrusion operation and seasoning. The high-moisture extruded textured protein simulated meat is a brand-new field, produces fiber meat, can meet the requirements of people on meat intake, and simultaneously prevents various diseases. Protein products are widely popular due to the pursuit of healthy nutrition and the non-recyclable use of resources. From 1961 to 2011, the global average human meat consumption is increased from 23 kg/person/year to 40 kg/person/year, and the total value of the vegetable protein meat industry is estimated to reach $ 212.3 billion by 2025, the global population is more than 90 billion by 2050, and the meat demand is increased to 4.64 billion tons. The vegetable protein meat has the characteristics of relatively low cost, high food safety coefficient, easiness in batch production and capability of meeting the consumption requirements of vegetarian foods, is considered to be one of the meat substitute food production modes with higher market potential at present, and has wide application prospects in the industries of food production, nutrition and the like.

The dried beef is a leisure food, has various tastes and is popular among young people. However, since beef is rich in crude dietary fiber and is not easy to digest, the products are not suitable for the old, children and people with weak digestion capability, and beef jerky is a luxury product and is forbidden to many people.

In conclusion, how to remove the beany flavor of the soy protein and provide instant vegetarian jerky which is nutritious, delicious, short in drying time, low in production cost and capable of simulating the flavor and taste of meat is a demand and expectation of a plurality of consumers.

Disclosure of Invention

In view of the above, the invention discloses a preparation method of vegetable protein vegetarian meat and instant vegetarian jerky without beany flavor; the technical problems of heavy fishy smell, hard mouthfeel and long drying time of vegetable protein-based vegetarian meat dried beans are solved;

in one aspect, the invention provides a preparation method of vegetable protein vegetarian meat, which comprises the following steps: respectively extruding the soy protein and the soy protein isolate by a single screw to obtain the modified soy protein and the modified soy protein isolate; and extruding the mixture of the wheat gluten, the modified soybean protein and the soybean protein isolate by using a double-screw extruder to obtain the vegetable protein meat.

The method specifically comprises the following steps:

1) the soybean protein and the soybean protein isolate are extruded by a single screw, and the parameters are as follows: feeding at a speed of 11kg/h and a water feeding speed of 12kg/h at a temperature of 50 ℃ by a screw of 300r to obtain modified soybean protein and soybean protein isolate;

2) according to the blending mass percentage, 45-55% of soybean protein isolate, 25-30% of soybean protein and 20-25% of wheat gluten are fully stirred and mixed evenly;

3) adjusting the mixture in the step 2) of extruding by a double-screw extruder, wherein the rotating speed of the screw is set to be 320r/min at 280-;

4) cooling at 50-60 deg.C with double mold heads to obtain vegetable protein jerky.

In another aspect, the invention provides a preparation method of instant vegetarian jerky, which comprises the following steps: the food is prepared by the following raw materials through stewing and then microwave drying: the raw materials comprise the following components in parts by weight: the pretreated vegetarian protein meat comprises 103-120 parts of myrcia and 4-7 parts of myrcia; 3-5 parts of cassia bark; 2-4 parts of anise; 1-2.5 parts of spicy pepper; 2-3 parts of green onion and ginger powder; 2-4 parts of five spice powder; 2-3 parts of sugar; 2-3.5 parts of salt; 3-5 parts of soy sauce; 2-4 parts of dark soy sauce; 4-8 parts of beef balsam; 3-5 parts of nutmeg.

The pretreatment method of the vegetable protein vegetarian meat comprises the following steps: soaking the vegetable protein meat in water, and cutting into rectangular blocks of 20 × 20 × 80 mm.

Preferably, the method comprises the following steps:

1): adding 4-7 parts of bay leaves into a heatable container according to parts by weight; 3-5 parts of cassia bark; 2-4 parts of anise; 1-2.5 parts of spicy pepper; 2-3 parts of green onion and ginger powder; 2-4 parts of five spice powder; 2-3 parts of sugar; 2-3.5 parts of salt; 3-5 parts of soy sauce; 2-4 parts of dark soy sauce; 4-8 parts of beef balsam; 3-5 parts of nutmeg; adding a proper amount of water, boiling, adding 103-120 parts of vegetable protein meat strips with the size of 20 multiplied by 80mm, and stewing for 10-15 min;

2): soaking for 60-90min for coloring and flavoring;

3): and (3) performing microwave drying on the materials in a microwave drying device for 8-10 minutes, observing the appearance change condition of the vegetarian beef jerky, and roasting when no moisture exists on the surface and obvious meat feeling exists inside the vegetarian beef jerky, thus finishing the preparation.

Preferably, the microwave drying device in step 3) comprises a dryer main frame 1, a plurality of microwave drying chambers 2, an ultraviolet sterilizing chamber 3, a microwave heating system, a dehumidifying device 4, a touch screen control system 5, an elevator lifting and transporting device 6 and a PLC control system;

a plurality of microwave drying chambers 2 are arranged in the dryer main frame 1 from top to bottom, an ultraviolet sterilizing chamber 3 is arranged at the bottom layer, and an elevator lifting and conveying device 6 is arranged in the dryer main frame 1, at one side of the plurality of microwave drying chambers 2 and one side of the ultraviolet sterilizing chamber 3;

an independent microwave heating system is arranged in each microwave drying chamber, and comprises a dehumidifying device 4, a microwave transmitting device 7, a temperature detector 8, a humidity detector 9, a microwave suppressor 11 and a position sensor 12;

an openable material door 10 is arranged on one side of the microwave drying chamber 2 close to the elevator lifting and transporting device 6, a telescopic material pushing device 13 is arranged on the other side of the microwave drying chamber 2, and the material pushing device 13 is arranged opposite to the material door 10;

an ultraviolet lamp 14 is arranged at the top end of the ultraviolet sterilizing chamber; the elevator lifting and transporting device 6 comprises an elevator room 15 and a motor 19, wherein the lifting of the elevator room 15 is controlled by the motor 19 above the elevator, the elevator room 15 is communicated with the bin gate 10, a conveyor belt 16 is arranged at the bottom end of the elevator room, and an elevator lifting control button 17 is arranged on the outer side of the elevator room;

and the PLC control system is in signal connection with the touch screen control system 5 and the microwave heating system.

Further preferably, the microwave drying chamber 2 is a cylindrical drum 18.

Further preferably, a microwave emitting device 7, a temperature detector 8 and a humidity detector 9 are arranged above each layer of microwave drying chamber 2; the bottom end of the microwave drying chamber 2 is provided with a position sensor 12 and a dehumidifying device 4;

a microwave suppressor 11 is arranged above the material gate 10.

The raw material soybean protein for preparing the vegetarian meat jerky is prepared by removing part of beany flavor of the raw material soybean protein through a single-screw technological pressing technology, then extruding the raw material soybean protein by using a double-screw extruder to obtain a high-moisture vegetable protein vegetarian meat base material, boiling the high-moisture vegetable protein meat base material for coloring, and then drying the high-moisture vegetable protein meat base material in a microwave-ultraviolet combined quick drying and sterilizing device to prepare the vegetarian meat jerky. The device and the method provided by the invention not only greatly shorten the drying time of the vegetarian meat jerky and solve the problem of uneven traditional microwave drying, but also can obviously remove the beany flavor of the plant-based vegetarian meat jerky, and the vegetarian meat jerky has the texture, the mouthfeel and the chewing strength of simulated meat.

According to the invention, through single-screw extrusion modification and microwave drying, the lipoxygenase activity of the soybean protein is reduced, and the beany flavor is greatly reduced; the vegetarian meat product prepared by the double-screw high-moisture extrusion has high protein, low fat and the flavor and taste of simulated meat.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.

In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.

FIG. 1 is a schematic plan view of a microwave drying apparatus according to an embodiment of the present disclosure;

FIG. 2 is a left side view of a microwave drying apparatus provided in accordance with a disclosed embodiment of the invention;

FIG. 3 is a top view of a microwave drying apparatus provided in accordance with a disclosed embodiment of the invention;

FIG. 4 is a comparison graph of the flavor analysis of beef jerky prepared according to the disclosed examples and comparative examples.

Detailed Description

Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of systems consistent with certain aspects of the invention, as detailed in the appended claims.

In the prior art, the soybean protein product has the biggest problem of serious beany flavor, and in order to solve the problem, the embodiment provides a preparation method of vegetable protein vegetarian meat and beany flavor-removed instant vegetarian meat jerky;

a preparation method of vegetable protein vegetarian meat comprises the following steps: respectively extruding the soy protein and the soy protein isolate by a single screw to obtain the modified soy protein and the modified soy protein isolate; and extruding the mixture of the wheat gluten, the modified soybean protein and the soybean protein isolate by using a double-screw extruder to obtain the vegetable protein meat.

The method specifically comprises the following steps:

1) the soybean protein and the soybean protein isolate are extruded by a single screw, and the parameters are as follows: feeding at a speed of 11kg/h and a water feeding speed of 12kg/h at a temperature of 50 ℃ by a screw of 300r to obtain modified soybean protein and soybean protein isolate; removing part of beany flavor

2) According to the blending mass percentage, 45-55% of soybean protein isolate, 25-30% of soybean protein and 20-25% of wheat gluten are fully stirred and mixed evenly;

3) adjusting the mixture in the step 2) of extruding by a double-screw extruder, wherein the rotating speed of the screw is set to be 320r/min at 280-;

4) cooling at 50-60 deg.C with double mold heads to obtain final product with rich nutrition and obvious fiber structure.

Preparing an instant vegetarian meat product by adopting the prepared vegetable protein vegetarian meat;

namely, the preparation method of the instant vegetarian jerky comprises the following steps:

1) pretreating vegetable protein meat soaking water, and cutting into pieces of 20 × 20 × 80 mm;

2) adding 4-7 parts of bay leaves into an electromagnetic oven; 3-5 parts of cassia bark; 2-4 parts of anise; 1-2.5 parts of spicy pepper; 2-3 parts of green onion and ginger powder; 2-4 parts of five spice powder; 2-3 parts of sugar; 2-3.5 parts of salt; 3-5 parts of soy sauce; 2-4 parts of dark soy sauce; 4-8 parts of beef balsam; 3-5 parts of nutmeg; boiling with water, adding 103-120 parts of 20 × 20 × 80mm meat loaf, and stewing for 10-15 min;

3) soaking for 60-90min for coloring and flavoring;

4) and (3) placing the materials in a microwave drying device for microwave drying for 8-10 minutes, observing the appearance change condition of the vegetarian beef jerky, and roasting when no moisture exists on the surface and obvious meat feeling exists inside the vegetarian beef jerky, thus finishing the preparation.

5) After the preparation, the texture characteristics of the vegetarian beef jerky are measured and compared with those of the commercial product.

The microwave drying device is a microwave-ultraviolet sterilization combined rapid dryer, and comprises a dryer main frame 1, a plurality of microwave drying chambers 2, an ultraviolet sterilization chamber 3, a microwave heating system, a dehumidifying device 4, a touch screen control system 5, an elevator lifting and transporting device 6 and a PLC (programmable logic controller) control system, as shown in figures 1 and 2;

a plurality of microwave drying chambers 2 are arranged in the dryer main frame 1 from top to bottom, an ultraviolet sterilizing chamber 3 is arranged at the bottom layer, and an elevator lifting and conveying device 6 is arranged in the dryer main frame 1, at one side of the plurality of microwave drying chambers 2 and one side of the ultraviolet sterilizing chamber 3;

an independent microwave heating system is arranged in each microwave drying chamber, and comprises a dehumidifying device 4, a microwave transmitting device 7, a temperature detector 8, a humidity detector 9, a microwave suppressor 11 and a position sensor 12;

a microwave transmitting device 7, a temperature detector 8 and a humidity detector 9 are arranged above each layer of microwave drying chamber 2; the bottom end of the microwave drying chamber 2 is provided with a position sensor 12 and a dehumidifying device 4;

an openable material door 10 is arranged on one side of the microwave drying chamber 2 close to the elevator lifting and transporting device 6, a telescopic material pushing device 13 is arranged on the other side of the microwave drying chamber 2, and the material pushing device 13 is arranged opposite to the material door 10;

a microwave suppressor 11 is arranged above the material door 10; an ultraviolet lamp 14 is arranged at the top end of the ultraviolet sterilizing chamber; the elevator lifting and transporting device 6 comprises an elevator room 15 and a motor 19, wherein the lifting of the elevator room 15 is controlled by the motor 19 above the elevator, the elevator room 15 is communicated with the bin gate 10, the bottom end of the elevator room is provided with a conveyor belt 16, and the outer side of the elevator room is provided with an elevator lifting control button 17;

the PLC control system is in signal connection with the touch screen control system 5 and the microwave heating system;

the microwave drying chamber 2 is a cylindrical drum 18. The vegetable meat can rotate clockwise or anticlockwise according to the setting in the operation process, the vegetable meat does not regularly move in the drying chamber along with the rotary drum 18 in the rotation process, and the uniform drying and the flavoring of materials are facilitated in the collision process; the bottom end of the device is provided with a position sensor 12, so that the device stops at a fixed position in the rotation stopping process after microwave drying is finished, and the telescopic material pushing device 13 pushes materials into the elevator chamber 15, so that the stability of material conveying between the microwave drying chamber 2 and the elevator chamber 15 is ensured; a microwave suppressor 11 is arranged above the material door 10 to prevent microwave leakage.

The multilayer microwave drying chamber 2 can meet the requirement of automatically and quickly drying materials with different water contents, and the materials to be dried are not limited to vegetarian meat; an operator can select one-time drying or multiple times of drying according to different material drying requirements, and finally the dried material is transported to the ultraviolet sterilizing chamber 3 through the elevator lifting and transporting device 6 for ultraviolet sterilization.

Dehumidifying device 4 can be according to moisture detector 9 detection numerical value automatic start in the material drying process, and the operator can be according to the dry needs of material, sets for upper and lower critical value of humidity in the drying chamber, when reaching the upper critical value in microwave drying chamber 2, dehumidifying device automatic start, stop when humidity reaches lower critical value in the drying chamber.

The microwave drying device adopts a PLC control system, the PLC is used as a main controller to complete control and state detection of the equipment, programming language of the microwave drying device is simple and clear, the microwave drying device is not limited to single materials after simple adjustment, and applicability is strong. And by matching with the touch screen control system 5, an operator can automatically select automatic control and manual control of the equipment according to the material drying requirement, and the operability is strong.

When the elevator is used specifically, materials are fed from the top layer of the elevator in cooperation with the conveyor belt in the elevator, after the materials completely enter, the material door 10 is closed, and the rotary drum 18 rotates. The conveyer belt in the elevator can ensure that no residual beef jerky exists in the elevator, the feeding door is closed first, and the follow-up beef jerky can be dispersed due to the force generated by the rotation of the rotary drum even if the beef jerky exists in the feeding door. When the rotating drum 18 reaches the set rotating speed, the microwave transmitting device 7 is started, the temperature detector 8 and the humidity detector 9 are started at the same time, and the dehumidifying device is automatically started according to the set numerical value of the humidity detector. The materials can be dried for the second time in the next layer of drying chamber according to the drying requirement or conveyed to the bottom layer of ultraviolet sterilizing chamber 3 for ultraviolet sterilization and then discharged.

The soybean protein isolate used in the embodiment is purchased from Tianli food responsibility Co., Ltd, available in Anyang city, and has a protein content of about 84%; soy protein was purchased from miraculous biotechnology limited of angyang, with a protein content of about 45.1%; gluten was purchased from botyuan flouring ltd, mingham, and had a protein content of about 66.5%. The vegetable protein contains the phytochemicals such as isoflavone, saponin and the like which have the effects of reducing blood fat, preventing osteoporosis, reducing blood sugar, controlling weight and the like, and is a good protein source for the old and vegetarians.

In the embodiment, the soybean protein and the soybean protein isolate are extruded by a single screw, the activity of the lipoxidase is heated and passivated, and the high-moisture vegetable dried meat is treated by microwave drying, so that the vegetable protein vegetable dried meat without obvious beany flavor can be prepared.

In order to fully simulate beef jerky and have larger consumer groups, the improvement of the moisture content and the in vitro digestibility of the beef jerky is necessary, the raw materials of the beef jerky are replaced by vegetable protein meat, the vegetable protein meat is superior to the beef jerky in taste, the price is low, the vegetable protein meat has the advantages of high protein and low fat, and the advantages are matched with seasonings to produce products more suitable for the public groups.

The invention will now be further illustrated with reference to specific examples, which are not intended to limit the scope of the invention.

Example 1

The soybean protein isolate and the soybean protein are extruded in a single screw rod of a screw rod 350r at the solid feeding speed of 11kg/h and the water feeding speed of 12kg/h and the temperature of 50 ℃, and the extruded and modified soybean protein isolate, the soybean protein and the wheat gluten are as follows according to the mass percentage: 50 percent, 30 percent and 20 percent are fully stirred and uniformly mixed, after mixing, the rotating speed of the screw is set to be 280r/min, the feeding speed is 8kg/h, the water inlet speed is 10kg/h, and the temperature distribution of the extrusion section from feeding to extrusion is 60 ℃, 80 ℃, 110 ℃, 150 ℃ and 170 ℃ in sequence. Cooling the mould at 60 ℃ to obtain the vegetable protein meat base material with rich nutrition and obvious fiber structure.

Soaking the above meat in water for 50min, and cutting into 20 × 20 × 80mm strips. Adding 5 parts of bay leaves into an electromagnetic oven; 5 parts of cassia bark; 4 parts of anise; 1.5 parts of spicy pepper; 3 parts of green onion and ginger powder; 2 parts of five spice powder; 2 parts of sugar; 3.5 parts of salt; 5 parts of soy sauce; 3 parts of dark soy sauce; 8 parts of beef balsam; 5 parts of nutmeg; adding 103 parts of vegetarian meat blocks after boiling with a proper amount of water, stewing for 10min, soaking for flavoring for 60min, baking in a microwave-ultraviolet combined rapid microwave dryer with the microwave power of 400W and the microwave time of 8min at the temperature of 50 ℃ to prepare a vegetarian beef jerky product with high moisture, easy chewing and low fat and high drying speed, and determining that the activity of the lipoxygenase is reduced by 63.15 percent, the content of total ingredients with beany flavor is obviously reduced, and the moisture and the texture are determined at the same time.

Example 2

The soybean protein isolate and the soybean protein are subjected to solid feeding of 11kg/h, water feeding speed of 12kg/h, temperature of 50 ℃ and single-screw extrusion of a screw of 300r, and the modified soybean protein isolate, the soybean protein and the wheat gluten are prepared by the following steps: the mixture is fully stirred and uniformly mixed according to the proportion of 55 percent, 25 percent and 20 percent, the rotating speed of a screw is set at 300r/min, the feeding speed is 10kg/h, the water inlet speed is 12kg/h, and the temperature distribution of the extrusion section from feeding to extrusion is 60 ℃, 80 ℃, 110 ℃, 140 ℃, 150 ℃ and 170 ℃ in sequence. Cooling the mould at 60 ℃ to obtain the vegetable protein meat with multiple nutrients and obvious fiber structure.

Soaking the above meat in water for 50min, and cutting into 20 × 20 × 80mm strips. Adding 4 parts of bay leaves into an electromagnetic oven; 5 parts of cassia bark; 3 parts of anise; 1.5 parts of spicy pepper; 2 parts of green onion and ginger powder; 3 parts of five spice powder; 2 parts of sugar; 3.5 parts of salt; 3 parts of soy sauce; 4 parts of dark soy sauce; 5.5 parts of beef balsam; 3 parts of nutmeg; boiling with proper amount of water, adding 108 parts of vegetarian meat blocks, stewing for 10min, soaking for flavoring for 60min, baking in a microwave-ultraviolet combined rapid microwave dryer with the microwave power of 350W and the microwave time of 10min at the temperature of 50 ℃ to prepare a novel vegetarian beef jerky product with high moisture, easy chewing and low fat, wherein the activity of lipoxygenase is reduced by 58.20%, the content of total ingredients with soybean beany flavor is obviously reduced, and the moisture and the texture are measured at the same time.

Example 3

The soybean protein isolate and the soybean protein are subjected to solid feeding of 11kg/h, water feeding speed of 12kg/h, temperature of 50 ℃ and single-screw extrusion of a screw of 300r, and the modified soybean protein isolate, the soybean protein and the wheat gluten are prepared by the following steps: 50 percent, 30 percent and 20 percent are fully stirred and uniformly mixed, the rotating speed of a screw is set at 280r/min, the feeding speed is 8kg/h, the water inlet speed is 13kg/h, and the temperature distribution of an extrusion section from feeding to extrusion is 60 ℃, 80 ℃, 1120 ℃, 140 ℃, 160 ℃ and 160 ℃ in sequence. Cooling the mould at 60 ℃ to obtain the vegetable protein meat with multiple nutrients and obvious fiber structure. Soaking the meat in water for 50min, and cutting into 20 × 20 × 80mm strips. Adding 6 parts of bay leaves into an electromagnetic oven; 4 parts of cassia bark; 4 parts of anise; 2.5 parts of spicy pepper; 3 parts of green onion and ginger powder; 3.5 parts of five spice powder; 3 parts of sugar; 2.5 parts of salt; 4 parts of soy sauce; 2 parts of dark soy sauce; 6 parts of beef balsam; 4 parts of nutmeg; boiling with proper amount of water, adding 120 parts of vegetarian meat blocks, stewing for 10min, soaking for flavoring for 60min, baking in a microwave-ultraviolet combined rapid microwave dryer with the microwave power of 300W and the microwave time of 13min at the temperature of 50 ℃ to prepare a novel vegetarian beef jerky product with high moisture, easy chewing and low fat, wherein the activity of lipoxygenase is reduced by 53.60%, the beany flavor is reduced, and the moisture and the texture are measured at the same time.

Comparative example:

the method comprises the following steps of (1) mixing natural soybean protein isolate, soybean protein and vital gluten according to mass percentage: 50 percent, 30 percent and 20 percent are fully stirred and uniformly mixed, the rotating speed of a screw is set at 280r/min, the feeding speed is 8kg/h, the water inlet speed is 10kg/h, and the temperature distribution of the extrusion section from feeding to extrusion is 60 ℃, 80 ℃, 110 ℃, 150 ℃, 150 ℃ and 170 ℃ in sequence. Cooling the mould at 60 ℃ to obtain the vegetable protein meat with multiple nutrients and obvious fiber structure. Soaking the meat in water for 50min, and cutting into 20 × 20 × 80mm strips. Adding 5 parts of bay leaves into an electromagnetic oven; 5 parts of cassia bark; 4 parts of anise; 1.5 parts of spicy pepper; 3 parts of green onion and ginger powder; 2 parts of five spice powder; 2 parts of sugar; 3.5 parts of salt; 5 parts of soy sauce; 3 parts of dark soy sauce; 8 parts of beef balsam; 4.5 parts of nutmeg; boiling with appropriate amount of water, adding 108 parts of vegetarian meat blocks, stewing for 10min, soaking for 60min, heating and baking to obtain novel vegetarian beef jerky product with high moisture content, drying time of 25 min, easy chewing and low fat, and obvious beany flavor, and measuring moisture and texture.

The parameters of the beef jerky prepared in the examples and comparative examples are compared with those of the commercial beef jerky as follows:

the above table shows that the vegetable protein dried beef prepared by the method has high protein content, high water content, high elasticity and low hardness and chewiness, each index indicates that the vegetable protein dried beef is more suitable for the public to eat, the vegetable protein dried beef is more friendly to the middle-aged and the children, the defects that the traditional dried beef is not bitten and is not easy to digest are overcome, and sensory scoring personnel indicate that the vegetable protein dried beef has no taste of bean products, is moderate in hardness and is a good leisure food.

FIG. 3 is a graph comparing the flavor analysis of the beef jerky prepared in the examples and the comparative examples; six aromatic compounds are selected as main odor component analysis of beans, the influence of different microwave drying conditions on the odor of the meat jerky is researched, and as can be seen from the figure, the vegetable protein meat subjected to microwave drying treatment has the advantages that the n-hexanal content is obviously reduced, the contents of n-hexanol, benzaldehyde, 1-octene-3 alcohol, 1-octene-3 ketone and 2-pentylfuran are in a descending trend, the retention rates of the soybean protein on flavor substances after being extruded by a single screw and then being subjected to different microwave drying conditions are different, and when the soybean protein is dried in a microwave drying box with the temperature of 50 ℃ and the power of 400W for 8min, the compound with the lowest relative content of bad flavor is presented, and the soybean protein has no beany flavor.

According to the invention, the soybean protein and the soybean protein isolate are subjected to single-screw extrusion modification and microwave rapid drying, so that the activity of lipoxidase is reduced, and the problem of heavy fishy smell of soybean is radically solved. The vegetable protein meat which is extruded and cooked by the soybean protein and the soybean protein isolate after the microwave treatment through a double-screw extruder has no obvious beany flavor and has the flavor and the taste of simulated meat.

Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.