阅读说明：本技术 一种植物基人造肉及其制备方法 (Plant-based artificial meat and preparation method thereof ) 是由 余龙 周颖琳 刘宏生 蔡幸哲 杨茂 朱芷仪 于 2021-07-23 设计创作，主要内容包括：本发明公开了一种植物基人造肉及其制备方法,该植物基人造肉是将蛋白质纤维骨架加入未凝固脂肪相中处理形成；所述的未凝固脂肪相是由豆浆加入谷朊粉煮沸后冷却至4～20℃,再加入凝固剂和食用胶并搅拌均匀得到；所述的蛋白质纤维骨架是由蛋白质凝胶于-10～-20℃下冷冻、再经解冻得到具有网络结构的蛋白质纤维,并将蛋白质纤维经过油炸及干燥处理使纤维得到增强所形成的。本发明的植物基人造肉具有高蛋白、低脂肪、低胆固醇的优点,含有多种人体必需的氨基酸,营养价值高；兼具纤维和脂肪两相的结构和口感,产品肉纤维效果逼真,同时充分体现了脂肪的细腻感,肉质口感明显；由天然大豆制成,不添加防腐剂、增白剂,生产原料安全。(The invention discloses a plant-based meat analogue and a preparation method thereof, wherein the plant-based meat analogue is formed by adding a protein fiber skeleton into an unset fat phase for treatment; the non-coagulated fat phase is obtained by adding wheat gluten into soybean milk, boiling, cooling to 4-20 ℃, adding a coagulant and edible gum, and uniformly stirring; the protein fiber skeleton is formed by freezing protein gel at-10 to-20 ℃, unfreezing to obtain protein fibers with a network structure, and frying and drying the protein fibers to strengthen the fibers. The plant-based meat analogue has the advantages of high protein, low fat and low cholesterol, contains various amino acids necessary for human bodies, and has high nutritive value; the meat fiber has the structure and mouthfeel of fiber and fat, the meat fiber effect of the product is vivid, the delicate feeling of fat is fully reflected, and the meat quality and mouthfeel are obvious; is prepared from natural soybean, no preservative or whitening agent is added, and the production raw materials are safe.)

1. A plant-based meat analogue is characterized in that a protein fiber skeleton is added into an unset fat phase for treatment to form the plant-based meat analogue; the non-coagulated fat phase is obtained by adding wheat gluten into soybean milk, boiling, cooling to 4-20 ℃, adding a coagulant and edible gum, and uniformly stirring; the protein fiber skeleton is formed by freezing protein gel at-10 to-20 ℃, unfreezing to obtain protein fibers with a network structure, and frying and drying the protein fibers to strengthen the fibers.

2. The plant-based meat analogue as claimed in claim 1, wherein the protein fiber skeleton comprises the following raw materials in parts by weight: 1-4 parts of beans, 0.1-3.2 parts of wheat gluten, 0.015-0.12 part of coagulant, 0.005-0.03 part of edible gum and 4-40 parts of distilled water;

the fat phase comprises the following raw materials in parts by weight: 1-4 parts of beans, 0-1.6 parts of wheat gluten, 0.015-0.12 part of coagulant, 0.01-0.05 part of edible gum and 4-40 parts of distilled water.

3. The plant-based meat analogue of claim 1 or 2, wherein the coagulating agent is one or more of magnesium chloride, calcium sulfate, gluconolactone and glutamine transaminase.

4. The plant-based meat analogue of claim 1 or 2, wherein the edible gum is one or more of guar gum, carrageenan, xanthan gum, curdlan and konjac gum.

5. The plant-based meat analogue of claim 2, wherein the legume is one or more of soybeans, green beans, black beans, peas, broad beans and chickpeas.

6. The plant-based artificial meat according to claim 1, wherein the protein fiber skeleton is added into the unset fat phase for treatment, and the treatment comprises the steps of keeping the product at 4-20 ℃ for 1-4 h, taking out, heating to 75-90 ℃, keeping the temperature and standing for 30-60 min; the soybean milk is prepared by grinding soaked beans with distilled water.

7. The plant-based meat analogue of claim 1, wherein said protein gel is prepared by the following method: cleaning the bean raw materials, removing impurities, and soaking for 6-12 h; adding distilled water into the soaked bean raw materials, grinding the bean raw materials into soybean milk, adding vital gluten, stirring uniformly, skimming froth, and boiling the soybean milk for 5-30 min at the temperature of more than or equal to 95 ℃; cooling the boiled soybean milk to 75-90 ℃, adding a coagulant and edible gum, quickly and uniformly stirring, keeping the temperature at 75-90 ℃ for 30-60 min to fully coagulate, pouring the mixture into a mold, and pressing for 30-90 min to form protein gel.

8. The vegetable-based meat analogue according to claim 1, wherein the frying is to fry the protein fiber having a network structure in vegetable oil at 100 to 150 ℃ for 3 to 15min, take out, drain oil, and reinforce the protein fiber;

the drying is one of forced air drying, silica gel drying and vacuum microwave drying;

the air-blast drying is to dry the fried protein fiber in an air-blast drying oven at the temperature of 30-60 ℃ for 2-6 h to form a protein fiber skeleton with a porous network structure;

the silica gel drying step is that the fried protein fiber is dried for 2-6 hours in a dryer with drying allochroic silica gel at the bottom to form a protein fiber skeleton with a porous network structure;

the vacuum microwave drying is to carry out vacuum microwave drying on the fried protein fiber for 1-10 min to form a protein fiber skeleton with a porous network structure, wherein the microwave power of the vacuum microwave drying is 1-5 kw, and the temperature is 30-80 ℃.

9. The method for producing a plant-based meat analogue according to claim 1, characterized by comprising the steps of:

1) protein gel preparation:

(1) preparing raw materials: cleaning the bean material, removing impurities, and soaking;

(2) pulping and boiling: adding distilled water into the soaked bean raw materials, grinding the bean raw materials into soybean milk, adding vital gluten, stirring uniformly, skimming froth, and boiling the soybean milk for 5-30 min at the temperature of more than or equal to 95 ℃;

(3) and (3) solidifying and pressing: cooling the boiled soybean milk obtained in the step (2) to 75-90 ℃, adding a coagulant and edible gum, quickly stirring uniformly, keeping the temperature at 75-90 ℃, standing for 30-60 min for full coagulation, pouring into a mold, and pressing to form protein gel;

2) preparation of protein fiber with network structure:

(4) freezing: freezing the protein gel obtained in the step (3) at-10 to-20 ℃;

(5) unfreezing: soaking the frozen protein gel obtained in the step (4) in warm water to obtain protein fibers with a network structure;

3) improvement of protein fiber strength:

(6) frying: frying the protein fiber with the network structure obtained in the step (5) in vegetable oil at the temperature of 100-150 ℃, taking out, and draining oil;

(7) drying, wherein forced air drying, silica gel drying or vacuum microwave drying is selected for drying:

4) preparation of a vegetable-based meat analogue having a two-phase structure of fiber and fat:

(8) filling the fat phase: and (3) repeating the steps (1) and (2), cooling the boiled soybean milk obtained in the step (2) to 4-20 ℃, adding a coagulant and edible gum, quickly stirring uniformly, quickly putting the obtained protein fiber skeleton into the soybean milk, continuously keeping the temperature at 4-20 ℃ for 1-4 h, taking out, heating to 75-90 ℃, keeping the temperature and standing for 30-60 min at the temperature, fully coagulating the soybean milk to form protein gel, filling the protein gel into pores of the protein fiber skeleton to form a dispersed fat phase, and obtaining the plant-based artificial meat with the two-phase structure.

10. The method for producing a plant-based meat analogue according to claim 9, wherein:

in the step (1), the soaking time is 6-12 h;

in the step (3), the time for pouring into the mold for pressing is 30-90 min;

in the step (4), the freezing time is 24-72 h;

and (5) soaking the warm water at the temperature of 30-50 ℃ for 20-90 min until no ice crystal or hard block exists in the water and the elasticity is recovered.

The vegetable oil in the step (6) is one or more of palm oil, sunflower seed oil, corn oil, soybean oil and olive oil; frying for 3-15 min;

in the step (7), the air-blast drying is to dry the fried protein fiber obtained in the step (6) in an air-blast drying oven at the temperature of 30-60 ℃ for 2-6 h to form a protein fiber skeleton with a porous network structure; drying the fried protein fiber obtained in the step (6) in a dryer with dry allochroic silica gel at the bottom for 2-6 h to form a protein fiber skeleton with a porous network structure; and (3) performing vacuum microwave drying on the fried protein fiber obtained in the step (6) for 1-10 min to form a protein fiber skeleton with a porous network structure, wherein the microwave power of the vacuum microwave drying is 1-5 kw, and the temperature is 30-80 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to plant-based meat analogue and a preparation method thereof.

Background

With the growth of the world population and the rapid development of society, the demand of human beings for meat is greatly increased, which exacerbates the problem of food resource shortage. In addition, the animal husbandry is gradually aware of the resource loss and the adverse effect on the environment, and the greenhouse gas produced by the animal husbandry exceeds the emission of global transportation, which causes the greenhouse effect to be intensified. In addition, during the meat processing, a large amount of waste water containing organic substances is discharged, which increases the pressure for waste water treatment.

Meat products are characterized by high fat, high calorie, high cholesterol, and excessive ingestion of meat products can lead to obesity and increased probability of developing diabetes, hypertension, and various cardiovascular diseases. The excessive use of antibiotics and additives in meat also causes the spreading of swine fever and zoonosis, the occurrence of problems of antibiotic resistance and the like, and brings challenges to the safety of meat. The plant-based meat analogue takes plant protein (soybean protein, pea protein, wheat protein and the like) as a main raw material, is rich in amino acid necessary for human bodies, has the characteristics of high protein, low fat, no cholesterol and the like, is used as a substitute of traditional meat, and can effectively relieve the pressure of meat product supply, reduce the emission of greenhouse gas, reduce the consumption of land resources and water resources in animal husbandry and reduce the spread rate of zoonosis.

The vegetable protein is one of proteins, is a main source of vegetarian protein and has high nutritional value. Studies have shown that eating 28 grams of legume food per day lowers 10% total cholesterol, LDL (low density lipoprotein) and triglycerides. The lecithin contained in soybean can prevent the deposition of cholesterol on the inner wall of blood vessel, remove the deposit, reduce blood viscosity, promote blood circulation, and prevent cardiovascular and cerebrovascular diseases.

The plant-based meat analogue is a meat-like product which is formed by using plant protein as a main component and utilizing modern food processing technologies such as cooking, extruding, spinning, 3D printing and the like and has the shape, the flavor and the taste similar to meat. The traditional vegetarian sausage, vegetarian chicken, vegetarian meat balls, new plant-based meat cakes, chicken nuggets and the like are generally prepared by uniformly mixing vegetable proteins such as soybean protein and the like with other plant raw materials, putting the mixture into a mold or a casing for molding, and then carrying out the working procedures of stewing, frying and the like. The plant-based meat products mostly take vegetarian meat paste as a raw material, do not have a fiber structure similar to animal meat, and lack the mouthfeel and chewiness of the meat.

With the development of society, people have higher and higher requirements on vegetarian meat food, and pursue the tissue structure and the taste similar to animal meat. Various methods have been developed for preparing meat analogue using single or twin screw extruder, which denatures vegetable raw material under high temperature, high pressure and high shear force to form fibrous structure and have chewing feeling similar to meat. The meat analogue prepared by this method has good chewing properties, but it simulates only the fibrous texture of meat and lacks texture and mouthfeel similar to that of fat tissue. In addition, the technology has higher requirements on equipment, certain dangers exist in the high-temperature and high-pressure environment inside the equipment, and the energy consumption is high; in the extrusion process, the structure of the amino acid can be changed under the action of high temperature, high pressure and high shear force, and the loss degree of different amino acids is different; if the raw materials contain reducing sugar, the sugar and the amino acid can generate Maillard reaction, and the amino acid can be lost; the vegetable material used for extrusion is usually vegetable protein isolate or protein concentrate, which is costly. Therefore, the development of the plant-based artificial meat which has simple process, low cost, high nutritive value and structure and taste similar to real meat has very important application value and social significance.

The Chinese invention patent 201710608858.X discloses a vegetarian ham and a preparation method thereof, wherein the vegetarian ham comprises the following components in parts by weight: 30-40 parts of protein meat; 10-15 parts of oat flour; 5-10 parts of corn flour; 7-12 parts of buckwheat flour; 4-8 parts of glutinous rice flour; 4-8 parts of kudzu root powder; 1-5 parts of soybean protein isolate; 1-3 parts of konjac flour; 0.5-1.5 parts of spirulina powder; 1-5 parts of vegetable oil. The vegetarian ham with meat flavor is prepared from high-protein meat, dietary fiber powder and bacterial powder, solves the problems that the prior ham has high fat content and is not beneficial to human health, and has the advantages of low sugar and fat content, capability of reducing blood fat and blood sugar and benefit for human health. However, the vegetarian ham prepared by the method is simply prepared by uniformly mixing and cooking raw materials, does not have a fibrous tissue structure, and lacks fibers similar to meat and mouthfeel.

Chinese invention patent 201610423320.7 discloses a pine nut compound extrusion puffing vegetarian meat and a processing method thereof, and aims to solve the technical problems of poor fibrosis, hard mouthfeel and single nutrition of the vegetarian meat produced by soybean protein isolate in the prior art. The pine nut compound extrusion puffing vegetarian meat is prepared by extruding and puffing 20-25% of pine nut meal, 35-50% of whey protein powder and the balance of soybean protein isolate according to the mass percentage. The method comprises the following specific steps: crushing the pine nut meal, mixing the pine nut meal with the whey egg powder and the soy protein isolate to obtain mixed powder, and adding the mixed powder and water into a double-screw extrusion puffing machine through two feed inlets respectively for extrusion puffing to obtain the pine nut compound extrusion puffed vegetarian meat. The vegetarian meat has fiber structure, and has appropriate amount of pores, good taste and sensory state, improved digestibility, and simple production process. However, the product produced by the method only simulates the fibrous feel of meat and lacks the structure and mouthfeel similar to those of fat tissue; meanwhile, due to low moisture content, rehydration treatment is needed before processing, and the subsequent process is complex; the method uses soybean protein isolate and whey protein as raw materials, and has high cost.

Chinese patent application 201910766191.5 discloses a soy protein steak and its preparation method. The soybean protein steak is prepared from the following raw materials in parts by weight: fat and meat (water, konjac gum, trehalose, xanthan gum, titanium dioxide, salt, monosodium glutamate, acetate starch, hydroxypropyl distarch phosphate, calcium hydroxide, water). The preparation method comprises the steps of preparing fat meat and lean meat embryos, preparing soybean tissue protein, corn, pea and carrot, preparing fat meat and lean meat embryos, preparing the soybean tissue protein, corn, pea and carrot, preparing fat meat and lean meat embryos, infiltrating salt, mixing and stirring, layering and forming soybean protein steaks, boiling and forming the soybean protein steaks, and preparing commercial finished products.

Disclosure of Invention

The invention aims to solve the problems of high fat and high cholesterol of the traditional meat and the problems that the existing plant-based artificial meat mostly takes vegetarian meat paste as a raw material and does not have the mouthfeel and chewiness similar to animal meat, and provides the plant-based artificial meat which is healthy and safe, takes beans as a main raw material, has good mouthfeel and low cost and the preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

a plant-based meat analogue is prepared by adding protein fiber skeleton into non-coagulated fat phase; the non-coagulated fat phase is obtained by adding wheat gluten into soybean milk, boiling, cooling to 4-20 ℃, adding a coagulant and edible gum, and uniformly stirring; the protein fiber skeleton is formed by freezing protein gel at-10 to-20 ℃, unfreezing to obtain protein fibers with a network structure, and frying and drying the protein fibers to strengthen the fibers.

In order to further achieve the purpose of the present invention, preferably, the protein fiber skeleton comprises the following raw materials in parts by weight: 1-4 parts of beans, 0.1-3.2 parts of wheat gluten, 0.015-0.12 part of coagulant, 0.005-0.03 part of edible gum and 4-40 parts of distilled water;

the fat phase comprises the following raw materials in parts by weight: 1-4 parts of beans, 0-1.6 parts of wheat gluten, 0.015-0.12 part of coagulant, 0.01-0.05 part of edible gum and 4-40 parts of distilled water.

Preferably, the coagulant is one or more of magnesium chloride, calcium sulfate, gluconolactone and glutamine transaminase.

Preferably, the edible gum is one or more of guar gum, carrageenan, xanthan gum, curdlan and konjac gum.

Preferably, the beans are one or more of soybeans, green beans, black beans, peas, broad beans and chickpeas.

Preferably, the protein fiber skeleton is added into the non-solidified fat phase for treatment, namely, the product is kept at 4-20 ℃ for 1-4 h, taken out, heated to 75-90 ℃, kept at the temperature and kept still for 30-60 min; the soybean milk is prepared by grinding soaked beans with distilled water.

Preferably, the protein gel is prepared by the following method: cleaning the bean raw materials, removing impurities, and soaking for 6-12 h; adding distilled water into the soaked bean raw materials, grinding the bean raw materials into soybean milk, adding vital gluten, stirring uniformly, skimming froth, and boiling the soybean milk for 5-30 min at the temperature of more than or equal to 95 ℃; cooling the boiled soybean milk to 75-90 ℃, adding a coagulant and edible gum, quickly and uniformly stirring, keeping the temperature at 75-90 ℃ for 30-60 min to fully coagulate, pouring the mixture into a mold, and pressing for 30-90 min to form protein gel.

Preferably, the frying is to fry the protein fiber with the network structure in vegetable oil at 100-150 ℃ for 3-15 min, take out and drain oil, thereby reinforcing the protein fiber;

the drying is one of forced air drying, silica gel drying and vacuum microwave drying;

the air-blast drying is to dry the fried protein fiber in an air-blast drying oven at the temperature of 30-60 ℃ for 2-6 h to form a protein fiber skeleton with a porous network structure;

the silica gel drying step is that the fried protein fiber is dried for 2-6 hours in a dryer with drying allochroic silica gel at the bottom to form a protein fiber skeleton with a porous network structure;

the vacuum microwave drying is to carry out vacuum microwave drying on the fried protein fiber for 1-10 min to form a protein fiber skeleton with a porous network structure, wherein the microwave power of the vacuum microwave drying is 1-5 kw, and the temperature is 30-80 ℃.

The preparation method of the plant-based meat analogue is characterized by comprising the following steps of:

1) protein gel preparation:

(1) preparing raw materials: cleaning the bean material, removing impurities, and soaking;

(2) pulping and boiling: adding distilled water into the soaked bean raw materials, grinding the bean raw materials into soybean milk, adding vital gluten, stirring uniformly, skimming froth, and boiling the soybean milk for 5-30 min at the temperature of more than or equal to 95 ℃;

(3) and (3) solidifying and pressing: cooling the boiled soybean milk obtained in the step (2) to 75-90 ℃, adding a coagulant and edible gum, quickly stirring uniformly, keeping the temperature at 75-90 ℃, standing for 30-60 min for full coagulation, pouring into a mold, and pressing to form protein gel;

2) preparation of protein fiber with network structure:

(4) freezing: freezing the protein gel obtained in the step (3) at-10 to-20 ℃;

(5) unfreezing: soaking the frozen protein gel obtained in the step (4) in warm water to obtain protein fibers with a network structure;

3) improvement of protein fiber strength:

(6) frying: frying the protein fiber with the network structure obtained in the step (5) in vegetable oil at the temperature of 100-150 ℃, taking out, and draining oil;

(7) drying, wherein forced air drying, silica gel drying or vacuum microwave drying is selected for drying:

4) preparation of a vegetable-based meat analogue having a two-phase structure of fiber and fat:

(8) filling the fat phase: and (3) repeating the steps (1) and (2), cooling the boiled soybean milk obtained in the step (2) to 4-20 ℃, adding a coagulant and edible gum, quickly stirring uniformly, quickly putting the obtained protein fiber skeleton into the soybean milk, continuously keeping the temperature at 4-20 ℃ for 1-4 h, taking out, heating to 75-90 ℃, keeping the temperature and standing for 30-60 min at the temperature, fully coagulating the soybean milk to form protein gel, filling the protein gel into pores of the protein fiber skeleton to form a dispersed fat phase, and obtaining the plant-based artificial meat with the two-phase structure.

Preferably, in the step (1), the soaking time is 6-12 h;

in the step (3), the time for pouring into the mold for pressing is 30-90 min;

in the step (4), the freezing time is 24-72 h;

and (5) soaking the warm water at the temperature of 30-50 ℃ for 20-90 min until no ice crystal or hard block exists in the water and the elasticity is recovered.

The vegetable oil in the step (6) is one or more of palm oil, sunflower seed oil, corn oil, soybean oil and olive oil; frying for 3-15 min;

in the step (7), the air-blast drying is to dry the fried protein fiber obtained in the step (6) in an air-blast drying oven at the temperature of 30-60 ℃ for 2-6 h to form a protein fiber skeleton with a porous network structure; drying the fried protein fiber obtained in the step (6) in a dryer with dry allochroic silica gel at the bottom for 2-6 h to form a protein fiber skeleton with a porous network structure; and (3) performing vacuum microwave drying on the fried protein fiber obtained in the step (6) for 1-10 min to form a protein fiber skeleton with a porous network structure, wherein the microwave power of the vacuum microwave drying is 1-5 kw, and the temperature is 30-80 ℃.

Compared with the prior art, the invention has the following advantages:

1) the nutrition is rich: the traditional meat has high fat and high cholesterol, and the obesity of people can be caused by excessive intake of meat products, and the probability of diabetes, hypertension and various cardiovascular diseases is increased; the soybean protein is a high-quality vegetable protein, contains various amino acids essential to human body, and can improve human immunity; the plant-based meat analogue obtained by the invention has the advantages of high protein, low fat and low cholesterol, has high nutritive value, does not have the risk of residual hormone and antibiotics in the traditional meat, and the lecithin contained in the plant-based meat analogue can prevent the cholesterol from depositing on the inner wall of blood vessels, reduce the cholesterol content of a human body, effectively reduce the obesity rate and reduce the occurrence of chronic diseases such as hypertension, heart disease, diabetes mellitus and the like.

2) The mouthfeel is lifelike: the existing plant-based artificial meat mostly takes vegetarian meat paste as a raw material, does not have the mouthfeel and chewing strength similar to animal meat, or only simulates the fibrous feel of meat and lacks the structure and mouthfeel similar to fat tissue; the plant-based meat analogue obtained by the invention has the structure and the mouthfeel of muscle fiber and fat tissue, the meat fiber effect of the product is vivid and is close to the real meat fiber state, the exquisite feeling of fat is fully reflected, and most of similar products in the market do not realize the two points at the same time.

3) Health and safety: the plant-based meat analogue prepared by the invention is prepared from natural soybeans, does not contain preservatives and whitening agents, has simple and safe production raw materials and rich nutrition, and is beneficial to human health; the production process is simple and safe, complex equipment is not needed, the energy consumption is low, no pollutant is generated, and no harm is caused to the environment.

4) The cost is low: the plant-based meat analogue obtained by the invention takes soybean as a main raw material, and compared with the commonly used protein isolate and protein concentrate of similar products on the market, the price is lower; and the production process does not involve other chemical or mechanical actions, compared with the existing extrusion technology, electrostatic spinning technology and 3D printing technology, the process is simpler, the preparation is convenient, complex equipment and flow are not needed, and the required cost is lower; compared with the traditional meat, the invention directly converts the agricultural soybean raw material into the artificial meat, saves the intermediate links of livestock and poultry feeding and processing, and is beneficial to reducing the economic cost.

5) The operation is convenient: the plant-based meat analogue obtained by the invention is formed in one step, and the rehydration treatment is not needed, so that the subsequent workload is reduced.

6) And (3) reducing resource consumption: the plant-based meat analogue obtained by the invention has the potential of overcoming most of the ethical and ecological agricultural challenges, because the plant-based meat analogue does not cause damage to animals and can also greatly reduce the required livestock and poultry, land and fresh water resources.

Drawings

FIG. 1 is a photograph of a cross section of the plant-based meat analogue obtained in example 1.

Detailed Description

The present invention will be further described with reference to the following examples for better understanding, but the examples should not be construed to limit the scope of the present invention. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated. Materials used in the examples are all commercially available. The amounts of the raw materials used in the following examples are in parts by weight, and the parts in the examples are in parts by weight.

Example 1

A plant-based meat analogue is prepared from plant protein as main raw material, and has muscle fiber and fat tissue simulating the meat cut from the raw material, and fiber and fat phase structure and taste.

The protein fiber skeleton comprises the following raw materials in parts by weight: 1 part of soybean, 1 part of green bean, 1 part of wheat gluten, 0.01 part of magnesium chloride, 0.01 part of calcium sulfate, 0.01 part of guar gum and 8 parts of distilled water;

the fat phase comprises the following raw materials in parts by weight: 1 part of soybean, 1 part of green bean, 0.01 part of magnesium chloride, 0.01 part of calcium sulfate, 0.02 part of konjac glucomannan and 8 parts of distilled water.

A preparation method of plant-based meat analogue comprises the following steps:

1) protein gel preparation:

(1) preparing raw materials: cleaning bean raw materials (1 part of soybean and 1 part of green bean), removing impurities, and soaking for 10 h;

(2) pulping and boiling: adding distilled water into the soaked bean raw materials, grinding into soybean milk, adding 1 part of wheat gluten, stirring uniformly, skimming froth, heating to 95 ℃, and keeping for 20 min;

(3) and (3) solidifying and pressing: cooling the soybean milk obtained in the step (2) to 85 ℃, adding coagulants (0.01 part of magnesium chloride and 0.01 part of calcium sulfate) and edible gum (0.01 part of guar gum), quickly and uniformly stirring, keeping the temperature at 85 ℃ and standing for 40min to fully coagulate, pouring the mixture into a mould and pressing for 60min to form protein gel;

2) preparation of protein fiber with network structure:

(4) freezing: freezing the protein gel obtained in the step (3) at-20 ℃ for 48 h;

(5) unfreezing: soaking the frozen protein gel obtained in the step (4) in warm water at 40 ℃ until no ice crystal or hard block exists in the protein gel and the due elasticity of the protein gel is recovered, so as to obtain protein fibers with a network structure;

3) improvement of protein fiber strength:

(6) frying: frying the protein fiber with the network structure obtained in the step (5) in corn oil at 120 ℃ for 10min, taking out, and draining oil, thereby reinforcing the protein fiber;

(7) and (3) air-blast drying: drying the fried protein fiber obtained in the step (6) in a forced air drying oven at 50 ℃ for 2h to form a protein fiber skeleton with a porous network structure;

4) preparation of a vegetable-based meat analogue having a two-phase structure of fiber and fat:

(8) filling the fat phase: beans are selected from 1 part of soybeans and 1 part of green beans, the steps (1) and (2) are repeated, the boiled soybean milk obtained in the step (2) is cooled to 4 ℃, coagulants (magnesium chloride 0.01 part and calcium sulfate 0.01 part) and edible gum (konjac glucomannan 0.02 part) are added and are rapidly and uniformly stirred, the obtained protein fiber skeleton is rapidly put into the soybean milk, the soybean milk is kept for 2 hours at 4 ℃, the soybean milk is taken out and heated to 85 ℃, the soybean milk is kept for 60 minutes at the temperature, the soybean milk is fully coagulated to form protein gel, the protein gel is filled in pores of the protein fiber skeleton to form dispersed fat phase, the plant-based artificial meat with the two-phase structure is obtained, the cross-section photograph of the plant-based artificial meat obtained in the embodiment 1 is shown in figure 1, as can be seen from figure 1, the plant-based artificial meat obtained in the embodiment has better similarity with commercial pork, and the protein fiber skeleton can be obviously seen, the appearance of the product of other embodiments is similar to that of embodiment 1, and is not provided.

Example 2

A plant-based meat analogue is prepared from plant protein as main raw material, and has muscle fiber and fat tissue simulating the meat cut from the raw material, and fiber and fat phase structure and taste.

The protein fiber skeleton comprises the following raw materials in parts by weight: 1.2 parts of soybeans, 0.8 part of chickpeas, 1 part of vital gluten, 0.01 part of magnesium chloride, 0.01 part of calcium sulfate, 0.005 part of guar gum, 0.005 part of curdlan and 8 parts of distilled water;

the fat phase comprises the following raw materials in parts by weight: 1.2 parts of soybeans, 0.8 part of chickpeas, 0.05 part of magnesium chloride, 0.01 part of calcium sulfate, 0.05 part of gluconolactone, 0.02 part of carrageenan and 8 parts of distilled water.

A preparation method of plant-based meat analogue comprises the following steps:

1) protein gel preparation:

(1) preparing raw materials: cleaning bean raw materials (1.2 parts of soybean and 0.8 part of chickpea), removing impurities, and soaking for 10 h;

(2) pulping and boiling: adding distilled water into the soaked bean raw materials, grinding into soybean milk, adding 1 part of wheat gluten, stirring uniformly, skimming froth, heating to 95 ℃, and keeping for 20 min;

(3) and (3) solidifying and pressing: cooling the soybean milk obtained in the step (2) to 85 ℃, adding coagulants (0.01 part of magnesium chloride and 0.01 part of calcium sulfate) and edible gums (0.005 part of guar gum and 0.005 part of curdlan), quickly and uniformly stirring, keeping the temperature at 85 ℃ and standing for 40min to fully coagulate, pouring the mixture into a mould and pressing for 60min to form protein gel;

2) preparation of protein fiber with network structure:

(4) freezing: freezing the protein gel obtained in the step (3) at-20 ℃ for 24 h;

(5) unfreezing: soaking the frozen protein gel obtained in the step (4) in warm water at 35 ℃ until no ice crystal or hard block exists in the protein gel and the due elasticity of the protein gel is recovered, so as to obtain protein fibers with a network structure;

3) improvement of protein fiber strength:

(6) frying: frying the protein fiber with the network structure obtained in the step (5) in corn oil at 140 ℃ for 8min, taking out, and draining oil, thereby reinforcing the protein fiber;

(7) and (3) air-blast drying: drying the fried protein fiber obtained in the step (6) in a forced air drying oven at 40 ℃ for 3h to form a protein fiber skeleton with a porous network structure;

4) preparation of a vegetable-based meat analogue having a two-phase structure of fiber and fat:

(8) filling the fat phase: beans are selected from 1.2 parts of soybeans and 0.8 part of chickpeas, the steps (1) and (2) are repeated, the boiled soybean milk obtained in the step (2) is cooled to 4 ℃, coagulants (0.05 part of magnesium chloride, 0.01 part of calcium sulfate and 0.05 part of gluconolactone) and edible gum (0.02 part of carrageenan) are added and rapidly and uniformly stirred, the obtained protein fiber skeleton is rapidly put into the soybean milk, the soybean milk is continuously kept at 4 ℃ for 2 hours, the soybean milk is taken out and heated to 85 ℃, the temperature is kept and kept for standing for 60 minutes at the temperature, the soybean milk is fully coagulated to form protein gel, and the protein gel is filled in pores of the protein fiber skeleton to form a dispersed fat phase, and the plant-based artificial meat with a two-phase structure is obtained.

Example 3

A plant-based meat analogue is prepared from plant protein as main raw material, and has muscle fiber and fat tissue simulating the meat cut from the raw material, and fiber and fat phase structure and taste.

The protein fiber skeleton comprises the following raw materials in parts by weight: 1 part of soybean, 0.6 part of green bean, 0.6 part of pea, 0.8 part of wheat gluten, 0.012 part of magnesium chloride, 0.008 part of calcium sulfate, 0.01 part of guar gum and 8 parts of distilled water;

the fat phase comprises the following raw materials in parts by weight: 1.2 parts of soybeans, 0.8 part of black soybeans, 0.01 part of magnesium chloride, 0.01 part of gluconolactone, 0.02 part of xanthan gum and 8 parts of distilled water.

A preparation method of plant-based meat analogue comprises the following steps:

1) protein gel preparation:

(1) preparing raw materials: cleaning bean raw materials (1 part of soybean, 0.6 part of green bean and 0.6 part of pea), removing impurities, and soaking for 12 h;

(2) pulping and boiling: adding distilled water into the soaked bean raw materials, grinding into soybean milk, adding 0.8 part of vital gluten, stirring uniformly, skimming froth, heating to 95 ℃, and keeping for 20 min;

(3) and (3) solidifying and pressing: cooling the soybean milk obtained in the step (2) to 80 ℃, adding coagulants (0.012 part of magnesium chloride and 0.008 part of calcium sulfate) and edible gum (0.01 part of guar gum), quickly and uniformly stirring, keeping the temperature at 80 ℃ for 40min, standing for fully coagulating, pouring into a mould, and pressing for 60min to form protein gel;

2) preparation of protein fiber with network structure:

(4) freezing: freezing the protein gel obtained in the step (3) at-20 ℃ for 24 h;

(5) unfreezing: soaking the frozen protein gel obtained in the step (4) in warm water at 40 ℃ until no ice crystal or hard block exists in the protein gel and the due elasticity of the protein gel is recovered, so as to obtain protein fibers with a network structure;

3) improvement of protein fiber strength:

(6) frying: frying the protein fiber with the network structure obtained in the step (5) in corn oil at 120 ℃ for 10min, taking out, and draining oil, thereby reinforcing the protein fiber;

(7) drying silica gel: putting the fried protein fiber obtained in the step (6) into a dryer with dry allochroic silica gel at the bottom for drying for 5 hours to form a protein fiber skeleton with a porous network structure;

4) preparation of a vegetable-based meat analogue having a two-phase structure of fiber and fat:

(8) filling the fat phase: and (2) selecting 1.2 parts of soybeans and 0.8 part of black beans, repeating the steps (1) and (2), cooling the boiled soybean milk obtained in the step (2) to 4 ℃, adding a coagulant (0.01 part of magnesium chloride and 0.01 part of gluconolactone) and edible gum (0.02 part of xanthan gum) into the soybean milk, quickly and uniformly stirring the mixture, quickly putting the obtained protein fiber skeleton into the soybean milk, continuously keeping the mixture at 4 ℃ for 3 hours, taking out the mixture, heating the mixture to 80 ℃, keeping the temperature and standing the mixture for 60 minutes at the temperature to fully coagulate the soybean milk to form protein gel, filling the protein gel into pores of the protein fiber skeleton to form a dispersed fat phase, and obtaining the plant-based artificial meat with the two-phase structure.

Example 4

A plant-based meat analogue is prepared from plant protein as main raw material, and has muscle fiber and fat tissue simulating the meat cut from the raw material, and fiber and fat phase structure and taste.

The protein fiber skeleton comprises the following raw materials in parts by weight: 1.2 parts of green beans, 0.6 part of peas, 1.2 parts of vital gluten, 0.01 part of magnesium chloride, 0.01 part of calcium sulfate, 0.006 part of guar gum, 0.004 part of carrageenan and 8 parts of distilled water;

the fat phase comprises the following raw materials in parts by weight: 2 parts of soybeans, 0.01 part of calcium sulfate, 0.01 part of gluconolactone, 0.02 part of curdlan and 8 parts of distilled water.

A preparation method of plant-based meat analogue comprises the following steps:

1) protein gel preparation:

(1) preparing raw materials: cleaning bean raw materials (1.2 parts of green beans and 0.6 part of peas), removing impurities, and soaking for 10 h;

(2) pulping and boiling: adding distilled water into the soaked bean raw materials, grinding into soybean milk, adding 1.2 parts of wheat gluten, stirring uniformly, skimming froth, heating to 95 ℃, and keeping for 20 min;

(3) and (3) solidifying and pressing: cooling the soybean milk obtained in the step (2) to 80 ℃, adding coagulants (0.01 part of magnesium chloride and 0.01 part of calcium sulfate) and edible gums (0.006 part of guar gum and 0.004 part of carrageenan), quickly and uniformly stirring, keeping the temperature at 80 ℃ and standing for 40min to fully coagulate, pouring the mixture into a mould and pressing for 60min to form protein gel;

2) preparation of protein fiber with network structure:

(4) freezing: freezing the protein gel obtained in the step (3) at-20 ℃ for 48 h;

(5) unfreezing: soaking the frozen protein gel obtained in the step (4) in warm water at 30 ℃ until no ice crystal or hard block exists in the protein gel and the due elasticity of the protein gel is recovered, so as to obtain protein fibers with a network structure;

3) improvement of protein fiber strength:

(6) frying: frying the protein fiber with the network structure obtained in the step (5) in corn oil at 120 ℃ for 10min, taking out, and draining oil, thereby reinforcing the protein fiber;

(7) vacuum microwave drying: vacuum microwave drying the fried protein fiber obtained in the step (6) for 5min to form a protein fiber skeleton with a porous network structure, wherein the microwave power of the vacuum microwave drying is 1.5kw, and the temperature is 50 ℃;

4) preparation of a vegetable-based meat analogue having a two-phase structure of fiber and fat:

(8) filling the fat phase: and (2) selecting 2 parts of soybeans, repeating the steps (1) and (2), cooling the boiled soybean milk obtained in the step (2) to 10 ℃, adding a coagulant (0.01 part of calcium sulfate and 0.01 part of gluconolactone) and edible gum (0.02 part of curdlan) and rapidly stirring uniformly, rapidly putting the obtained protein fiber skeleton into the soybean milk, continuously keeping the soybean milk at 10 ℃ for 2 hours, taking out the soybean milk, heating to 85 ℃, keeping the temperature and standing for 60 minutes at the temperature to fully coagulate the soybean milk to form protein gel, filling the protein gel into pores of the protein fiber skeleton to form a dispersed fat phase, and obtaining the plant-based artificial meat with the two-phase structure.

Comparative example 1

This comparative example processed a plant-based meat analogue following the procedure of example 1, except that step (8) was not performed.

Comparative example 2

Preparing artificial meat (from vegetable lotus food Co., Ltd., Nibo, Zhejiang province) from commercial block soybean tissue protein blank, rehydrating commercial soybean tissue protein in 40 deg.C warm water for 1h, frying in 120 deg.C corn oil for 10min, taking out, and draining oil.

Comparative example 3

The soybean protein meat analogue prepared by using the soybean protein steak disclosed in the Chinese patent application 201910766191.5 and the preparation method thereof is taken as a comparative example 3.

Comparative example 4

Commercially available pork belly (pork shoulder meat of pigs) was purchased as comparative example 4 from Kamameshi super City, Guangzhou.

Examples of effects

1. Protein and fat content determination

The protein and fat contents of the samples of examples 1-4 and comparative example 4 were determined, respectively, according to the following methods. All experiments were performed in 3 replicates, the mean was calculated and the assay results expressed as mean ± standard deviation.

(1) Protein content

The measurement is carried out according to GB 5009.5-2016 (determination of protein in food safety national standard food).

(2) Fat content

The determination is carried out according to GB/T14488.1-2008 'vegetable oil content determination'.

TABLE 1 protein and fat contents of examples 1-4 and comparative example 4

Sample (I)	Protein content/%)	Content of fat/%)
			Example 1	53.48±1.02	22.12±1.74
Example 2	52.22±0.89	20.95±1.77
			Example 3	55.17±1.86	21.48±2.03
Example 4	56.23±0.81	20.89±2.67
			Comparative example 4	67.57±3.08	29.16±2.77

Note: data in the table are calculated on a dry basis

As can be seen from table 1, the fat content is significantly reduced and the protein content is slightly reduced in examples 1 to 4, but the protein content is still at a higher level, compared to comparative example 4, i.e. the commercial pork tulip. Compared with animal meat, the plant-based meat analogue provided by the embodiment of the invention obviously reduces fat content on the basis of keeping high protein level, and is beneficial to reducing obesity and various cardiovascular diseases.

2. Tensile Property test of meat-like fibers

The tensile properties were tested on the protein fiber matrix of example 1 and on the samples of comparative examples 2-4. Before the test, the fat and connective tissue of comparative example 4 are removed, and boiled in water at 80 ℃ for 5 min; the lean meat embryo-forming part of comparative example 3 was taken for the test, and the protein fiber skeleton of example 1 and comparative examples 2 to 4 were cut and trimmed into dumbbell-shaped bars (the length and width of the middle rectangular part were 80mm and 6mm, respectively), and the samples were cut in parallel to the fiber direction. The mechanical property tester ASTM D638, 5566 model of Instron corporation in America is adopted, and the tester is matched with a 2422-003 pneumatic clamp for measurement, and the tensile rate is 10 mm/min. For each sample, 7 replicates were run and the final mean was taken and the test results expressed as mean ± standard deviation.

TABLE 2 tensile Properties

Sample (I)	Tensile Strength/kPa	Elongation at break/%
			Example 1	82.6±1.36	139.54±3.14
Comparative example 2	113.2±1.75	248.20±5.76
			Comparative example 3	33.5±1.22	30.82±1.83
Comparative example 4	87.6±1.07	123.96±2.88

As can be seen from Table 2, the tensile strength and the elongation at break of the protein fiber skeleton in example 1 are equivalent to those of muscle fibers, which shows that the protein fiber skeleton can better simulate the tearing feeling of the muscle fibers and has vivid mouthfeel. The tensile strength and the elongation at break of the comparative example 2 are both higher than those of lean meat fiber, and the tearing feeling is strong; while comparative example 3 had lower tensile strength and elongation at break, indicating that the mouthfeel was significantly different from muscle fiber.

3. Texture test

The samples of the above examples and comparative examples were taken and cut into a size of 10mm x 10mm and measured using a TPA mode of a TA-XT2i type texture analyzer. Measurement parameters are as follows: a probe: P/36R; speed before test: 2.0mm/s, test speed: 1.0mm/s, speed after test: 5.0 mm/s; compression ratio: 50 percent; two compression time intervals: 5.0 s.

All experiments were performed in 5 replicates and the mean was calculated and the results expressed as mean ± standard deviation.

TABLE 3 Mass Structure characteristics of the samples of the examples and comparative examples

As can be seen from Table 3, the plant-based meat analogue provided by the embodiment of the invention has hardness similar to that of the commercially available pork plum blossom meat, and elasticity and chewiness of the plant-based meat analogue are higher than those of plum blossom meat, which indicates that the plant-based meat analogue has similar mouthfeel to real meat and good simulation effect. Comparative example 1 has lower hardness but better elasticity and chewiness due to the absence of protein gel filled in the pores; comparative example 2 has high hardness and chewiness and general elasticity due to the extrusion treatment; comparative example 3 lacks a meat-like fibrous structure, resulting in lower hardness and chewiness, and also less elasticity, and a far-off taste from real meat.

4. Sensory evaluation test

Taking the samples of examples 1-4 and comparative examples 1-3, 30 professional sensory evaluators were invited to perform sensory evaluation on the samples in 4 aspects of appearance, mouthfeel, meat feel and elasticity, the full score was 10, the higher the score is, the better the quality of the samples is represented, and the evaluation results are shown in Table 4.

TABLE 4 sensory evaluation results of the plant-based meat analogues of examples 1-4 and comparative examples 1-3

As can be seen from Table 4, the vegetable-based meat analogue provided by the embodiment of the invention has the appearance and the taste close to real meat, has stronger tearing feeling, has fine and smooth tissue similar to fat, has the chewing force of fibrous tissue and the fine and greasy feeling of fat tissue, and is obviously superior to the comparative examples 1-3. In contrast, comparative example 1, which is not filled with protein gel as a fat phase, has only fibrous tissue similar to meat, resulting in a loose structure and a general mouthfeel; comparative example 2 is processed from commercially available soybean tissue protein, has a tearing feeling, but has an excessively loose structure, is not compact, lacks the delicate feeling similar to that of fat tissue, and has a monotonous taste; comparative example 3 is prepared by coating lean meat and fat meat into blanks layer by layer in proportion and then cooking, and the simulation is mainly the appearance of meat, fat and lean meat are distinguished by colors, but the texture is soft, the toughness and chewing of meat are lacked, and the meat quality and taste are not strong.

5. Test of degree of formation

30 parts of each of the samples in the above examples and comparative examples are fried for 5min by 10 parts of the samples in each 30 parts, fried for 5min by 10 parts of the samples, and boiled for 5min by 10 parts of the samples. No dispersion was observed in any of the examples except the sample of comparative example 3, indicating that the plant-based meat analogue of the present invention has a good degree of formation and excellent cooking resistance.

The test result shows that the plant-based meat analogue has the structure and the taste of muscle fiber and fat tissue, the meat fiber effect of the product is vivid and is close to the real meat fiber state, the exquisite feeling of fat is fully reflected, and the two points are not simultaneously realized in most similar products in the market. The plant-based meat analogue obtained by the invention has the advantages of high protein, low fat and low cholesterol, has high nutritive value, does not have the risk of residual hormone and antibiotics in the traditional meat, and the lecithin contained in the plant-based meat analogue can prevent the cholesterol from depositing on the inner wall of blood vessels, reduce the cholesterol content of a human body, effectively reduce the obesity rate and reduce the occurrence of chronic diseases such as hypertension, heart disease, diabetes mellitus and the like. More importantly, the plant-based meat analogue prepared by the invention is prepared from natural soybeans, does not contain preservatives and whitening agents, has simple and safe production raw materials and rich nutrition, and is beneficial to human health; the production process is simple and safe, complex equipment is not needed, the energy consumption is low, no pollutant is generated, and no harm is caused to the environment. The plant-based meat analogue obtained by the invention takes soybean as a main raw material, and compared with the common protein isolate and protein concentrate used in similar products on the market, the price is lower; compared with the traditional meat, the invention directly converts the agricultural soybean raw material into the artificial meat, saves the intermediate links of livestock and poultry feeding and processing, and is beneficial to reducing the economic cost.

The embodiments should not be considered as limiting the scope of the present invention, and any person skilled in the art can make various equivalent changes or substitutions according to the description of the technical solution and the embodiments of the present invention, and all such changes or substitutions should belong to the scope of the claims of the present invention.