阅读说明：本技术 一种彩粒小麦麸皮添加人造肉生产工艺 (Production process for adding artificial meat into colored wheat bran ) 是由 芦冬涛 彭秀英 刘雪峰 梁文婷 张学尧 马学文 何永吉 于 2021-08-11 设计创作，主要内容包括：本发明公开了一种彩粒小麦麸皮添加人造肉生产工艺,包括以下步骤,分别从大豆中分离大豆蛋白粉,从麸皮中分离酚酸提取物,从贻贝足丝获取贻贝粘蛋白,从猪血中获得血红素成品,将上述物质按比例与紫色麸皮混合,制备人造肉。本发明所制得人造肉色泽鲜美,肉香气浓郁,口感十足,富含膳食纤维,营养丰富,具有抗氧化功能的优点。(The invention discloses a process for producing artificial meat added with color-grain wheat bran, which comprises the following steps of separating soybean protein powder from soybeans, separating phenolic acid extract from bran, obtaining mussel mucin from mussel byssus, obtaining a heme finished product from pig blood, and mixing the substances with purple bran according to a proportion to prepare the artificial meat. The artificial meat prepared by the invention has the advantages of delicious color, strong meat flavor, rich taste, rich dietary fiber, rich nutrition and antioxidant function.)

1. A production process for adding artificial meat into colored wheat bran is characterized by comprising the following steps:

step 1: separating and extracting soybean protein from soybean to obtain soybean protein powder;

step 2: harvesting field-planted color-grain wheat, separating to obtain purplish red bran, cleaning and drying, wherein one part is used for adding and the other part is used for extracting bran phenolic acid;

and step 3: adding ethanol into a part of the bran in the step 2, stirring to obtain a crude phenolic acid extract, concentrating to remove the ethanol, and drying to obtain a phenolic acid extract;

and 4, step 4: extracting mussel byssus with acid to obtain mussel mucin;

and 5: salting out fresh pig blood, and purifying by using sodium carboxymethylcellulose to obtain a finished heme product;

step 6: mixing testa Tritici, soybean protein powder, and flour at a certain proportion, adding distilled water, stirring, adding salt, heme product, mussel mucin, and phenolic acid extract, and stirring to obtain artificial meat stuffing.

2. The process for producing color-grain wheat bran-added artificial meat according to claim 1, wherein the specific process of the step 1 is as follows: cleaning soybean raw materials to remove impurities, soaking overnight, grinding into slurry, stirring at room temperature, extracting, standing overnight, suction filtering to obtain soybean protein aqueous solution, repeatedly extracting filter residues twice, and mixing the soybean protein aqueous solution;

adjusting pH of soybean protein water solution to 4 with acid, precipitating soybean protein, separating protein particles from water, cleaning protein particles, adjusting pH to neutral, separating and drying protein particles again to obtain soybean protein powder.

3. The process for producing color-grain wheat bran-added artificial meat according to claim 1, wherein the specific process of the step 4 is as follows: adding 10% acetic acid solution into Mytilus edulis byssus, performing crude extraction at room temperature for 1 hr, filtering with 45 μm filter membrane, and removing residue; adding 10mol/L sodium chloride solution with 5 times volume of the filtrate, and salting out for 6h at room temperature; and (3) centrifuging at 4 ℃, collecting the precipitate, adding an acetic acid solution with the mass concentration of 2% to dissolve the precipitate, dialyzing for 24 hours at 4 ℃ by using an acetic acid solution with the mass concentration of 1% to remove impurities to obtain a mussel mucin aqueous solution, identifying the molecular weight of the mussel mucin by SDS-PAGE gel electrophoresis, and drying to obtain the mussel mucin, wherein the molecular weight of the mussel mucin is 130 KD.

4. The process for producing color-grain wheat bran-added artificial meat according to claim 1, wherein the specific process of the step 5 is as follows: centrifuging fresh pig blood, collecting pig blood cells, mixing pig blood cells with water in proportion, stirring at high speed, adjusting temperature to 35-42 deg.C, adjusting pH to 3.0-4.0, adding trypsin for enzymolysis for 24 hr, centrifuging enzymolysis solution, and precipitating to obtain crude heme;

adding sodium hydroxide solution into the heme crude product, heating to 80 ℃, stirring to dissolve the heme crude product, cooling the solution, adding sodium carboxymethylcellulose (CMC), stirring uniformly, performing centrifugal separation to obtain CMC-heme, separating CMC and heme by using an ultrafiltration membrane with the KD of less than 50KD, taking ultrafiltration retentate, and drying to obtain the heme finished product.

5. The production process of the color-grain wheat bran-added artificial meat according to claim 1, wherein the mass ratio of the bran, the soybean protein powder and the flour in the step 6 is 4:2: 1-4: 3: 1.

6. The production process of the color-grain wheat bran-added artificial meat according to claim 1, wherein the mixing ratio of the quality of the bran, the soybean protein powder and the flour in the step 6 to the quality of the distilled water is 1: 1-1: 1.5.

7. The process for producing color-grain wheat bran-added artificial meat according to claim 1, wherein the mass ratio of the salt to the sum of the mass of the bran, the soybean protein powder and the flour in the step 6 is 0.02-0.03: 1.

8. The process for producing artificial meat added with color-grain wheat bran according to claim 1, wherein the mass ratio of the finished heme product, the mussel mucin and the phenolic acid extract in the step 6 is 10:5: 1-10: 5: 2.

9. The process for producing color-grain wheat bran-added artificial meat according to claim 1, wherein the mass of the heme finished product in the step 6 is 1-2% of the sum of the mass of the bran, the soybean protein powder and the flour.

Technical Field

The invention relates to the field of food processing, in particular to a production process for adding artificial meat into wheat bran with color grains.

Background

After the human beings came out of the African grassland 150 ten thousand years ago, the meat as the food material for promoting the human evolution opened the sequence of the human history. With the rapid development of society, the demand of human beings on meat is greatly increased, and by 2050, the worldwide population is estimated to break through 90 hundred million, the total quantity of meat consumption in 2025 years is predicted to exceed 3 hundred million tons, and the meat consumption in China as a large human consumption country reaches 9 million tons. The demand of human beings for meat is increasing, the traditional meat production occupies a large amount of land, and meanwhile, the greenhouse gas emission of livestock and the environmental pressure caused by slaughtering are also increasingly appearing. In the process of developing by means of science and technology, the artificial meat is produced. At present, two main technical routes of vegetarian food development and animal cell culture are mainly used for artificial meat, namely soybean protein, and the animal cell culture has high cost, low human acceptance and immature technology. The development of vegetarian food mainly containing soybean protein is relatively mature and is the main direction.

The soybean protein has high nutritional ingredients, the bran can increase the chewing taste and simultaneously provide rich dietary fibers, phenolic acid compounds extracted from the bran have an antioxidant effect, the heme can increase the aroma of the meat analogue, the nutrient substances can be bonded through the mussel mucin, the prepared meat analogue has rich dietary structure and has a very positive effect on improving the health level.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide a production process for adding artificial meat into colorful wheat bran.

In order to realize the purpose, the invention is realized by the following technical scheme:

a production process for adding artificial meat into color-grain wheat bran comprises the following steps:

step 1: separating and extracting soybean protein from soybean to obtain soybean protein powder;

step 2: harvesting field-planted color-grain wheat, separating to obtain purplish red bran, cleaning and drying, wherein one part is used for adding and the other part is used for extracting bran phenolic acid;

and step 3: adding ethanol into a part of the bran in the step 2, stirring to obtain a crude phenolic acid extract, concentrating to remove the ethanol, and drying to obtain a phenolic acid extract;

and 4, step 4: extracting mussel byssus with acid to obtain mussel mucin;

and 5: salting out fresh pig blood, and purifying by using sodium carboxymethylcellulose to obtain a finished heme product;

step 6: mixing testa Tritici, soybean protein powder, and flour at a certain proportion, adding distilled water, stirring, adding salt, heme product, mussel mucin, and phenolic acid extract, and stirring to obtain artificial meat stuffing.

Further, the specific process of step 1 is as follows: cleaning soybean raw materials to remove impurities, soaking overnight, grinding into slurry, stirring at room temperature, extracting, standing overnight, suction filtering to obtain soybean protein aqueous solution, repeatedly extracting filter residues twice, and mixing the soybean protein aqueous solution;

adjusting pH of soybean protein water solution to 4 with acid, precipitating soybean protein, separating protein particles from water, cleaning protein particles, adjusting pH to neutral, separating and drying protein particles again to obtain soybean protein powder.

Further, the specific process of step 4 is as follows: adding 10% acetic acid solution into Mytilus edulis byssus, performing crude extraction at room temperature for 1 hr, filtering with 45 μm filter membrane, and removing residue; adding 10mol/L sodium chloride solution with 5 times volume of the filtrate, and salting out for 6h at room temperature; and (3) centrifuging at 4 ℃, collecting the precipitate, adding an acetic acid solution with the mass concentration of 2% to dissolve the precipitate, dialyzing for 24 hours at 4 ℃ by using an acetic acid solution with the mass concentration of 1% to remove impurities to obtain a mussel mucin aqueous solution, identifying the molecular weight of the mussel mucin by SDS-PAGE gel electrophoresis, and drying to obtain the mussel mucin, wherein the molecular weight of the mussel mucin is 130 KD.

Further, the specific process of step 5 is as follows: centrifuging fresh pig blood, collecting pig blood cells, mixing pig blood cells with water in proportion, stirring at high speed, adjusting temperature to 35-42 deg.C, adjusting pH to 3.0-4.0, adding trypsin for enzymolysis for 24 hr, centrifuging enzymolysis solution, and precipitating to obtain crude heme;

adding sodium hydroxide solution into the heme crude product, heating to 80 ℃, stirring to dissolve the heme crude product, cooling the solution, adding sodium carboxymethylcellulose (CMC), stirring uniformly, performing centrifugal separation to obtain CMC-heme, separating CMC and heme by using an ultrafiltration membrane with the KD of less than 50KD, taking ultrafiltration retentate, and drying to obtain the heme finished product.

Further, the mass ratio of the bran, the soybean protein powder and the flour in the step 6 is 4:2: 1-4: 3: 1.

Further, the mixing ratio of the mass of the bran, the soybean protein powder and the flour to the mass of the distilled water in the step 6 is 1: 1-1: 1.5.

Further, the mass ratio of the salt to the sum of the bran, the soybean protein powder and the flour in the step 6 is 0.02-0.03: 1.

Further, in the step 6, the mass ratio of the finished heme product to the mussel mucin to the phenolic acid extract is 10:5: 1-10: 5: 2.

Further, the mass of the heme finished product in the step 6 is 1-2% of the sum of the mass of the bran, the soybean protein powder and the flour.

Compared with the prior art, the invention has the following beneficial effects:

the soybean is one of the main economic crops planted in China, the soybean is comprehensive in nutrition, the content of the soybean protein is two times higher than that of pork, and the soybean is used as the raw material, so that the soybean protein is simply separated, and rich nutrition is provided for artificial meat. The purple wheat bran added into the artificial meat is similar to the fresh meat in color, has crude fiber and vitamins, and can increase the taste, and the added phenolic acid extract increases the antioxidant activity of the product and has the antioxidant function. Mussel mucin in the artificial meat can increase the viscosity of the additive, so that the additive can have integral taste, and the finally added heme can provide meat fragrance of the artificial meat, thereby achieving real meat fragrance smell. On the whole, the formula provided by the invention is made of natural materials, and the compound artificial meat has the advantages of high nutritive value, sufficient meat fragrance, good taste, no chemical addition and the like.

Detailed Description

The following examples are given in the detailed description and the specific operation on the premise of the technical solutions of the present invention, but do not limit the protection scope of the patent of the present invention, and all technical solutions obtained by using equivalent alternatives or equivalent variations should fall within the protection scope of the present invention.

Example 1

The invention provides a production process for adding artificial meat into colored wheat bran, which comprises the following steps:

(1) extraction of soy protein

Cleaning 1Kg of soybean raw material to remove impurities, soaking overnight, grinding soybean and water according to the ratio of 1:6 to obtain a soybean protein aqueous solution, performing suction filtration to obtain a soybean protein aqueous solution, repeatedly extracting filter residues twice, and combining the soybean protein aqueous solution, wherein the pH value of the solution is alkalescent (8-9), stirring at room temperature (25 ℃), extracting overnight;

slowly adjusting pH of soybean protein water solution to 4 with acid, precipitating soybean protein, separating protein granule from water, cleaning protein granule, adjusting pH to neutral, separating and drying protein granule again to obtain 0.5Kg of soybean protein powder.

(2) Obtained from wheat bran with color grains

Harvesting 200Kg of wheat with color grains (purple wheat: nong 3753) planted in the field, separating to obtain 30Kg of purplish red bran, cleaning and drying, wherein one part is used for adding, and the other part is used for extracting bran phenolic acid.

(3) Purple-grain wheat bran phenolic acid extraction

Adding 80% ethanol 5L into 1Kg of bran obtained in the above steps, stirring for 48h to obtain crude phenolic acid extract, further concentrating to remove ethanol, and drying to obtain about 130g of phenolic acid extract.

(4) Mussel mucin extraction

Adding 500ml of 10% acetic acid solution into 100g of mussel byssus, performing crude extraction at room temperature (25 deg.C) for 1 hr, filtering with 45 μm filter membrane, and removing residue; adding 10mol/L sodium chloride solution with 5 times volume into the filtrate, and salting out for 6h at room temperature (25 ℃); centrifuging at 4 ℃ for 10min by 10000g of centrifugal force, collecting precipitates, adding an acetic acid solution with the mass concentration of 2% to dissolve the precipitates, dialyzing at 4 ℃ by using the acetic acid solution with the mass concentration of 1% for 24h (molecular weight cut-off of a dialysis bag is 120KD), removing impurities to obtain a mussel mucin aqueous solution, identifying the molecular weight by SDS-PAGE gel electrophoresis, and further drying to obtain 8g of mussel mucin, wherein the molecular weight of the mussel mucin is 130 KD.

(5) Extraction of pig heme

Centrifuging 5Kg of fresh pig blood, collecting pig blood cells, mixing the pig blood cells with water according to a certain proportion, stirring at high speed, adjusting the temperature to 35-42 ℃, adding trypsin for enzymolysis for 24h when the pH value is 3.0-4.0, centrifuging the enzymolysis liquid, and precipitating to obtain the crude heme product.

Adding sodium hydroxide solution into the heme crude product, heating to 80 ℃, stirring to dissolve the heme crude product, cooling the solution, adding sodium carboxymethylcellulose (CMC), uniformly stirring, performing centrifugal separation to obtain CMC-heme, separating CMC and heme by using an ultrafiltration membrane with the KD of less than 50KD, taking ultrafiltration retentate, and drying to obtain the finished heme product, wherein the weight of the finished heme product is about 300 g.

(6) Making of artificial meat stuffing

Uniformly mixing 40g of bran, 20g of soybean protein powder and 10g of flour, then adding 80g of distilled water, fully and uniformly mixing, adding 2g of salt, 1g of finished heme product, 0.5g of mussel mucin and 0.1g of phenolic acid extract at one time after uniform mixing, and continuously and uniformly stirring to finally obtain viscous artificial meat stuffing.

Example 2

Different from the embodiment 1, in the embodiment, 100g of bran, 50g of soybean protein powder and 25g of flour are respectively and uniformly mixed in the step (6), then 200g of distilled water is added for mixing, the mixture is fully and uniformly stirred, 4g of salt, 3g of finished heme product, 1.5g of mussel mucin and 0.5g of phenolic acid extract are added for one time after the mixture is uniformly stirred, and the mixture is continuously and uniformly stirred, so that viscous artificial meat stuffing is finally obtained.

Filling the artificial meat stuffing into casing with a diameter of 65-75mm and a diameter of 43-48 mm; the slices were then sliced using a microtome to a thickness of about 12 to 15mm, a diameter of about 43 to 48mm, and a weight of about 30 g.

And (3) pre-frying the slices obtained in the steps, wherein the oil temperature is 180-.

Example 3

Different from the embodiment 1, in the embodiment, 200g of bran, 150g of soybean protein powder and 50g of flour are respectively and uniformly mixed in the step (6), then 500g of distilled water is added for mixing, the mixture is fully and uniformly stirred, 10g of salt, 12g of finished heme product, 6g of mussel mucin and 2g of phenolic acid extract are added for one time after the mixture is uniformly stirred, and the mixture is continuously and uniformly stirred, so that viscous artificial meat paste is finally obtained.

And mixing the artificial meat stuffing with 100g of crushed scallion, and uniformly stirring to obtain dumpling stuffing.

Combining the dumpling stuffing obtained in the above steps with dumpling wrappers, making into dumplings, quickly freezing in a freezer at-30 ℃, packaging and warehousing, wherein the freezer temperature is-18 ℃.