阅读说明：本技术 一种利用大豆浓缩蛋白和羧甲基纤维素制备高湿挤压蛋白肉的制备方法 (Preparation method for preparing high-humidity extruded protein meat by utilizing soybean protein concentrate and carboxymethyl cellulose ) 是由 隋晓楠 窦薇 赵煜 张鑫 曹佳慧 于 2021-07-09 设计创作，主要内容包括：本发明公开了一种利用大豆浓缩蛋白和羧甲基纤维素制备高湿挤压蛋白肉的方法,属于大豆蛋白产品开发领域,该方法包括以下步骤：(1)制备大都浓缩蛋白(2)选取合适的比例将大豆浓缩蛋白与羧甲基纤维素进行混合(3)利用高湿挤压技术将混合物制成蛋白肉产品(4)密封包装。本发明明确了大豆浓缩蛋白和羧甲基纤维素制备蛋白肉时的比例和工艺,该蛋白肉产品弥补了单一大豆蛋白肉产品纤维度低,口感差的问题,才用羧甲基纤维素增加蛋白肉产品的弹性和咀嚼性,具有低成本,操作简单,绿色健康的特点。(The invention discloses a method for preparing high-humidity extruded protein meat by utilizing soybean protein concentrate and carboxymethyl cellulose, belonging to the field of soybean protein product development, and comprising the following steps of: (1) preparing major concentrated protein (2), selecting a proper proportion, mixing the soybean concentrated protein and the carboxymethyl cellulose (3), preparing the mixture into a protein meat product (4) by a high-humidity extrusion technology, and sealing and packaging. The invention defines the proportion and the process of preparing the protein meat by the soybean protein concentrate and the carboxymethyl cellulose, the protein meat product solves the problems of low fiber degree and poor taste of a single soybean protein meat product, the carboxymethyl cellulose is used for increasing the elasticity and the chewiness of the protein meat product, and the protein meat product has the characteristics of low cost, simple operation, greenness and health.)

1. A preparation method for preparing high-humidity extruded protein meat by utilizing soybean protein concentrate and carboxymethyl cellulose is characterized by comprising the following steps:

step one, crushing soybeans, degreasing the crushed soybean powder with n-hexane for 3 times according to the proportion of 1:3(w/v), and removing the n-hexane in a fume hood. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1: 10(w/w), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000 r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdered soybean protein concentrate;

adding carboxymethyl cellulose into the soybean protein concentrate for blending, and uniformly mixing;

and step three, carrying out high-humidity extrusion on the mixed materials to obtain protein plant meat strips, dicing the meat strips, marinating, pickling, carrying out vacuum treatment, sterilizing and cooling to obtain the high-humidity extruded protein meat cube product.

2. The method as claimed in claim 1, wherein the impurities and imperfect grains are less than 0.2% after the soybean is pulverized and the protein content is more than 90% after the soybean protein concentrate is extracted.

3. The preparation method of meat using soy protein concentrate and carboxymethyl cellulose protein according to claim 1, wherein the blending process in the second step is to add carboxymethyl cellulose to soy protein concentrate and then to put the soy protein concentrate and carboxymethyl cellulose into a blender to mix them uniformly to obtain the final product, wherein the preferred mass ratio of soy protein concentrate to carboxymethyl cellulose is: 1: 0.06.

4. the method for preparing meat using soy protein concentrate and carboxymethyl cellulose protein as claimed in claim 1, wherein the moisture content in the extrusion process in the third step is 55-80%, preferably 60-70%.

5. The method for preparing meat using soy protein concentrate and carboxymethyl cellulose protein as claimed in claim 1, wherein the temperature during the extrusion process in the third step is 100-150 ℃.

6. The method for preparing meat using soy protein concentrate and carboxymethylcellulose protein as claimed in claim 1, wherein the mixing step three comprises molding the extruded material with a mold having a length of 110mm, cooling, and cutting.

Technical Field

The invention relates to a method for preparing high-humidity extruded protein meat by utilizing soybean protein concentrate and carboxymethyl cellulose, belonging to the field of development of plant protein products

Background

With the increasing world population year by year, food supply and raw material production face serious challenges, and the population increases, land shortage, and insufficient food and water resources cause increased environmental burden and eating disorders. The meat products are expensive and high in cost, and people can suffer from obesity diseases such as coronary heart disease and the like when eating the meat products frequently. Therefore, vegetable foods of vegetable type are increasingly used as meat-substitute foods. Compared with animal meat, the plant-based product has lower raw material cost and is easier to obtain. Plant based products are therefore rapidly developing, especially soy protein meats.

The soybean protein meat mainly uses soybean protein as a raw material, and a plant-based substitute meat product with the flavor and the nutritional value comparable to those of animal meat is prepared by a double-screw high-humidity extrusion technology. The soybean protein meat products in China are single, and consumers have more demands on the appearance, flavor, taste and nutrition of the products, so that the quality of the taste of the soybean protein meat is improved by adding the carboxymethyl cellulose.

The soybean protein does not contain cholesterol, contains amino acids and proteins essential to human bodies similar to animal protein (except that the content of methionine is relatively low), contains minerals required by human bodies such as calcium, phosphorus, iron and the like, is called vegetable meat, has the nutritional value comparable to that of the animal meat, and is beneficial to absorption. The soy protein concentrate is extracted from soybeans and is easier to extrude and organize than soy protein isolate, and forms a layered or coarse fibrous structure after passing through a cooling die.

Carboxymethylcellulose is a typical anionic polysaccharide whose chains consist of β (1 → 4) -glucan residues. Due to their amphiphilicity with the hydrophobic polysaccharide backbone and many hydrophilic carboxyl groups (threo, yellow, meta), they are widely used in the food industry. Carboxymethyl cellulose has a high solubility in water, is mainly used for controlling the viscosity in food products, and is useful as a stabilizer, a thickener and a gelling agent in food products.

According to the invention, the high-humidity extruded protein meat is prepared by using the soybean protein concentrate and the carboxymethyl cellulose together, so that the requirements of consumers in terms of nutrition are met, the problems of insufficient mouthfeel and appearance of the soybean protein meat are solved, the protein meat product has higher chewiness and elasticity, and the requirements of the consumers in terms of product mouthfeel are met.

Disclosure of Invention

The invention aims to solve the problem of insufficient mouthfeel of the existing high-humidity extruded protein meat, and provides a method for preparing protein meat by soybean protein concentrate and carboxymethyl cellulose by adjusting the proportion of different soybean protein concentrates and carboxymethyl cellulose, wherein the carboxymethyl cellulose is used for increasing the fiber degree and the chewiness of the high-humidity pressurized protein meat.

The technical scheme of the invention is as follows:

a preparation method for preparing high-humidity extruded protein meat by utilizing soybean protein concentrate and carboxymethyl cellulose comprises the following operation steps:

step one, crushing soybeans, degreasing the crushed soybean powder with n-hexane for 3 times according to the proportion of 1:3(w/v), and removing the n-hexane in a fume hood. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1: 10(w/w), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000 r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdered soybean protein concentrate;

adding carboxymethyl cellulose into the soybean protein concentrate for blending, and uniformly mixing;

and step three, carrying out high-humidity extrusion on the mixed materials to obtain protein plant meat strips, dicing the meat strips, marinating, pickling, carrying out vacuum treatment, sterilizing and cooling to obtain the high-humidity extruded protein meat cube product.

Further limiting, in the step one, impurities and imperfect grains after the soybeans are crushed and the impurities are removed are below 0.2%, and the protein content after the soybean protein concentrate is extracted is above 90%.

And further limiting, the blending in the step two comprises the specific process of adding carboxymethyl cellulose into the soybean protein concentrate and then putting the soybean protein concentrate and the carboxymethyl cellulose into a mixer to be uniformly mixed to obtain a material, wherein the preferable mass ratio of the soybean protein concentrate to the carboxymethyl cellulose is as follows: 1: 0.6.

further limiting, the moisture content in the extrusion process in the third step is 55-80%, wherein the moisture content is preferably 60-70%.

Further limiting, the temperature in the extrusion process in the third step is 100-150 ℃.

Further limiting, the blending in the third step is to shape the extruded material through a die with the length of 1100mm, and then cool and cut the material.

The invention has the following beneficial effects: the high-humidity extruded protein meat prepared by the invention has compact mouthfeel, high elasticity, comprehensive nutrition and high digestibility, and due to the addition of the carboxymethyl cellulose, the similarity of the mouthfeel of the product and the meat is extremely high, and the product is more exquisite and chewy.

Drawings

Process route of the invention

Detailed Description

Specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:

embodiment mode 1:

step one, crushing soybeans, degreasing the crushed soybean powder with n-hexane for 3 times according to the proportion of 1:3(w/v), and removing the n-hexane in a fume hood. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1: 10(w/w), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000 r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdered soybean protein concentrate;

adding carboxymethyl cellulose into the soybean protein concentrate for blending, and uniformly mixing, wherein the preferable mass ratio of the soybean protein concentrate to the carboxymethyl cellulose is as follows: 1: 0.03.

step three, performing high-humidity extrusion on the uniformly mixed materials to obtain protein meat strips, wherein the high-humidity extrusion conditions are as follows: the water content is 60 percent, and the rotating speed of the screw is 150 r/min; the heating temperature is 130 ℃; and the die head is a flat long die with a cooling section of 110mm, and the high-humidity extruded protein meat product is obtained after the die head is formed by the cooling die and then is cut and packaged.

Embodiment mode 2:

step one, crushing soybeans, degreasing the crushed soybean powder with n-hexane for 3 times according to the proportion of 1:3(w/v), and removing the n-hexane in a fume hood. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1: 10(w/w), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000 r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdered soybean protein concentrate;

adding carboxymethyl cellulose into the soybean protein concentrate for blending, and uniformly mixing, wherein the preferable mass ratio of the soybean protein concentrate to the carboxymethyl cellulose is as follows: 1: 0.06.

step three, performing high-humidity extrusion on the uniformly mixed materials to obtain protein meat strips, wherein the high-humidity extrusion conditions are as follows: the water content is 65 percent, and the rotating speed of the screw is 155 r/min; the heating temperature is 140 ℃; and the die head is a flat long die with a cooling section of 110mm, and the high-humidity extruded protein meat product is obtained after the die head is formed by the cooling die and then is cut and packaged.

Embodiment mode 3:

step one, crushing soybeans, degreasing the crushed soybean powder with n-hexane for 3 times according to the proportion of 1:3(w/v), and removing the n-hexane in a fume hood. Mixing the defatted soybean powder without n-hexane with water at a ratio of 1: 10(w/w), adjusting pH to about 4.5, leaching at 50 deg.C for 60min under stirring, centrifuging at 4000 r/min for 10min, adding 10 times volume of 55 deg.C warm water into insoluble substance, stirring, separating, and repeating for 2 times to increase soybean protein yield. Dissolving the curd, adjusting the pH value to 6.5, and drying in a vacuum environment to obtain powdered soybean protein concentrate;

adding carboxymethyl cellulose into the soybean protein concentrate for blending, and uniformly mixing, wherein the preferable mass ratio of the soybean protein concentrate to the carboxymethyl cellulose is as follows: 1: 0.09.

step three, performing high-humidity extrusion on the uniformly mixed materials to obtain protein meat strips, wherein the high-humidity extrusion conditions are as follows: the water content is 65 percent, and the rotating speed of the screw is 160 r/min; the heating temperature is 150 ℃; and the die head is a flat long die with a cooling section of 110mm, and the high-humidity extruded protein meat product is obtained after the die head is formed by the cooling die and then is cut and packaged.