阅读说明：本技术 一种植物蛋白肥肠及其生产方法 (Vegetable protein sausage and production method thereof ) 是由 苟轶群 陈锋亮 周宁 詹斌 刘浩 于 2021-09-06 设计创作，主要内容包括：本发明涉及仿生食品技术领域,具体涉及一种植物蛋白肥肠及其生产方法。本发明提供的植物蛋白肥肠的生产方法,是以植物蛋白为原料,通过高湿挤压技术及模具成型生产仿真素肥肠。本发明首次提出将高湿挤压技术应用于素肥肠的加工领域中,配合模具造型,不仅解决了现有素肥肠加工存在的外形、口感、风味仿真度低的问题,同时也规避了真实肥肠脂肪过多、胆固醇偏高、加工过程卫生安全担忧等弊端问题。更为重要的是,本发明所述的生产方法对原料限制小,实现了以常规植物蛋白为原料、制得更加健康营养,且仿真度高的素肥肠的目的,为食品、餐饮行业和消费者提供更多的食材选择。(The invention relates to the technical field of bionic food, in particular to a vegetable protein sausage and a production method thereof. The invention provides a production method of a vegetable protein sausage, which takes vegetable protein as a raw material and produces the simulative vegetable sausage by a high-humidity extrusion technology and a die forming. The invention firstly proposes that the high-humidity extrusion technology is applied to the processing field of the vegetarian sausage, and the high-humidity extrusion technology is matched with the mold modeling, so that the problems of low appearance, taste and flavor simulation degree in the existing vegetarian sausage processing are solved, and the problems of excessive fat, high cholesterol, hygienic and safe processing process and the like of the real vegetarian sausage are avoided. More importantly, the production method disclosed by the invention has small limitation on raw materials, achieves the purpose of preparing the vegetarian sausage which is healthier, more nutritious and high in simulation degree by taking the conventional vegetable protein as the raw material, and provides more food material choices for food, catering industries and consumers.)

1. A production method of a vegetable protein sausage is characterized in that the vegetable protein is used as a raw material, and the simulated vegetable protein sausage is produced by a high-humidity extrusion technology and a mold forming.

2. The method for producing vegetable protein sausage as claimed in claim 1, wherein the raw protein content and nitrogen solubility index of said vegetable protein in the raw material formulation are controlled to satisfy the sensory requirement and the nutritional requirement.

3. The method for producing a vegetable protein sausage according to claim 2, wherein the raw material formulation is controlled to contain 65% to 85% of the crude protein content of the vegetable protein and to have a nitrogen solubility index of not less than 30%.

4. The method for producing a vegetable protein sausage according to claim 3, wherein said vegetable protein in the raw material formulation is controlled to have a nitrogen solubility index of not less than 30% of the crude protein content.

5. The method for producing a vegetable protein sausage according to claim 4, wherein said vegetable protein in said raw material formulation has a crude protein content of not less than 70% and a nitrogen solubility index of not less than 40%.

6. A process for the production of a plant protein sausage according to any one of claims 1 to 5 wherein said high moisture extrusion technique employs a twin screw extruder;

the operating conditions of the twin-screw extruder are as follows: the feeding speed is 10-50g/min, the water content of the product is 40-80%, the screw rotating speed is 100 and 400 r/min, and the barrel temperature is 90-160 ℃.

7. A process for the production of a plant protein sausage as claimed in claim 6 wherein the twin screw extruder is operated under the following conditions: the feeding speed is 20-50g/min, the water content of the product is 50-65%, the screw rotating speed is 150-.

8. The method for producing a vegetable protein sausage according to claim 7, wherein the twin-screw extruder is operated under the following conditions for vegetable protein with a crude protein content of 70% -80% and a nitrogen solubility index of 40% -50%: the feeding speed is 40-50g/min, the water content of the product is 55-65%, the screw rotating speed is 250-300 r/min, and the barrel temperature is 145-150 ℃.

9. The method for producing a plant protein sausage according to claim 6, wherein the temperature of said mold is controlled to be between 90-140 ℃, preferably between 130-140 ℃.

10. A vegetable protein sausage obtained by the production method according to any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of bionic food, in particular to a vegetable protein sausage and a production method thereof.

Background

The pig intestine is an important internal organ for transporting and digesting food, and has strong toughness and proper amount of fat. The daily fat intestines refer to pig large intestines more, have the effects of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding, and are unique and delicious food materials in hot pot instant-boiling and catering marinating.

However, the following problems are often faced in actual eating of the fat intestines: on one hand, as antibiotics, mineral elements, feed, mildew and the like are used in livestock breeding, damage is caused to animal intestinal tracts, so that the intestinal tracts of pigs are thin and fragile, and the problems of inner wall ulceration, inflammation, congestion and the like are caused; on the other hand, because the surface of the pig intestines has more wrinkles and stains, stricter requirements are put forward on later-stage cleaning, processing, treatment and the like, and if the treatment and the processing are improper, the hidden dangers of food sanitation and safety risk are easily caused; in addition, the fat and cholesterol content of the fat and intestine is high, which is also very popular with consumers.

Aiming at the problems, the prior art provides an emulator fat sausage product which is safer and healthier and has the taste and flavor similar to real fat sausage and is prepared by utilizing a bionic food technology. The simulative vegetarian sausage product mainly takes wheat protein (also called wheat gluten), konjak powder or soybean protein and other plant proteins as processing raw materials, but the simulative vegetarian sausage product generally has the problems of poor mouthfeel and texture, lack of chewing Q shell, unique flavor of the sausage, unrealistic product appearance and the like, and is far from the real sausage in the aspects of mouthfeel, flavor and shape similarity.

CN110623086A provides a vegetarian sausage and a preparation method thereof, which takes extruded and puffed soybean gluten as a raw material, and then the raw material is processed by the procedures of spice brine soaking, dehydration, frying, oil draining, spreading for cooling, and then is matched with seasonings, and the chafing dish flavor vegetarian sausage product is prepared by inner packaging and irradiation sterilization. The method takes the extruded and puffed soybean gluten with lower protein content as the raw material, and improves the later processing technology to improve the elasticity and chewiness of the vegetarian sausage and enhance the meat feeling of the vegetarian sausage. However, the method has special requirements on raw material selection, so that the raw material cost is high, the processes are multiple, and the method is not beneficial to industrial production; meanwhile, the defects and the defects of the vegetarian sausage product in taste and flavor cannot be fundamentally solved.

CN 111838401A discloses a preparation method of high-humidity extruded artificial diced chicken, which promotes the interaction between protein molecules and improves the flavor sense of the product by adjusting the mixing ratio of raw materials, the preparation parameters of the extrusion process and the like, so that the hardness, chewiness and elasticity of the product are improved, and the product has the flavor similar to chicken.

However, the artificial fat sausage product is quite different from the artificial chicken product in aspects of texture, taste, flavor, internal structure, appearance and the like, and is closely related to raw and auxiliary material selection, formula proportioning design, scientific matching between the formula and process parameters, mold structure and the like, so that the characteristics of the fat sausage are required to be combined to be adjusted and optimized from the aspects.

Disclosure of Invention

The invention provides a production method of a vegetable protein sausage product, aiming at the problems that the existing real sausage product is possible to have potential safety hazard, difficult processing, high fat content and cholesterol and the like, and the problems that the vegetable sausage product sold in the market is low in nutritive value, appearance, taste, texture, flavor and the like and low in simulation degree.

The invention provides a production method of a vegetable protein sausage, which takes vegetable protein as a raw material and produces the simulative vegetable sausage by a high-humidity extrusion technology and a die forming.

The invention firstly proposes that the high-humidity extrusion technology is applied to the processing field of the vegetarian sausage, and the high-humidity extrusion technology is matched with the mold modeling, so that the problems of low appearance, taste and flavor simulation degree in the existing vegetarian sausage processing are solved, and the defects of excessive fat, high cholesterol, sanitary and safe processing process worry and the like of the real vegetarian sausage are avoided. More importantly, the production method disclosed by the invention has small limitation on raw materials, achieves the purpose of preparing the vegetarian sausage which is healthier, more nutritious and high in simulation degree by taking the conventional vegetable protein as the raw material, and provides more food material choices for food, catering industries and consumers.

The production method provided by the invention has the advantages of relatively simple process and lower raw material cost, and is more suitable for industrial and continuous production.

The plant protein according to the present invention is a plant protein that is conventional in the food field, such as soybean protein (further including low-temperature soybean meal, soybean protein concentrate, soybean protein isolate), wheat protein (also known as gluten meal), peanut protein, pea protein, rice protein, walnut protein, linseed protein, chickpea protein, hemp seed protein, mung bean protein, broad bean protein, potato protein, oat protein, and the like.

Furthermore, the invention discovers that the nutritional value of the vegetarian sausage can be further improved on the basis of meeting the soft and elastic and chewy mouthfeel of the vegetarian sausage product and the unique flavor characteristics of the vegetarian sausage by controlling the relationship between the crude protein content and the nitrogen solubility index of the vegetable protein in the formula.

Preferably, the crude protein content of the vegetable protein is controlled to be 65% -85%, and the nitrogen solubility index cannot be lower than 30%.

Further preferably, the nitrogen solubility index of the vegetable protein in the raw material formulation controlled by the present invention is not less than 30 percentage points of the crude protein content within the above crude protein content and nitrogen solubility index ranges. Researches show that by controlling the numerical relationship of the two, the product is extruded and molded and has ideal mouthfeel.

Still more preferably, the crude protein content of said vegetable protein in the raw material formulation is controlled to be not less than 70% and the nitrogen solubility index is controlled to be not less than 40%; for example, the raw material formula contains 70-80% of crude protein and 40-50% of nitrogen solubility index.

In order to meet the color of the product and the unique flavor characteristics of the fat sausage, auxiliary materials are usually added into the raw materials; in the invention, the auxiliary materials can comprise one or more of yeast extract, beany flavor masking agent, fat intestine essence, natural red pigment (sorghum red and monascus red), salt and the like, and can be selected according to the preference requirement, and the addition amount is 0.1-2.0%.

In the present invention, the high-humidity extrusion technology is a common twin-screw extruder. However, in order to meet the special qualities of hardness, elasticity, chewing mouthfeel and the like of the vegetarian sausage product, the invention further provides optimization for a high-humidity extrusion technology on the basis of optimizing the formula of the vegetable protein raw material.

The operating conditions of the twin-screw extruder are as follows: the feeding speed is 10-50g/min, the water content of the product is 40-80%, the screw rotating speed is 100 and 400 r/min, and the barrel temperature is 90-160 ℃. Studies have shown that by adjusting the relationship of the operating conditions, it is ensured that the extruded product has the hardness, elasticity and chewing mouthfeel characteristic of a sausage.

Preferably, the operating conditions of the twin-screw extruder are: the feeding speed is 20-50g/min, the water content of the product is 50-65%, the screw rotating speed is 150-.

Further research shows that certain matching relation exists between the operation conditions and the plant protein raw materials. As one embodiment of the invention, the operating conditions of the twin-screw extruder are as follows for the vegetable protein with 70-80% of crude protein content and 40-50% of nitrogen solubility index: the feeding speed is 40-50g/min, the water content of the product is 55-65%, the screw rotating speed is 250-300 r/min, and the barrel temperature is 145-150 ℃.

In order to further realize high simulation degree of the appearance of the vegetarian sausage product, the invention molds the crude product obtained by the high-humidity extrusion technology, and adjusts the temperature of the mold to be between 90 and 140 ℃, preferably between 130 and 140 ℃ according to the extrusion operating conditions, so that the extruded product has a structure and a wrinkle appearance similar to those of the vegetarian sausage, thereby improving the appearance simulation effect.

In addition, in order to ensure the quality of the obtained product, the production method further comprises the following steps: and cooling, cutting, packaging and warehousing the materials obtained by molding the die.

The invention also provides the vegetable protein sausage prepared by the production method.

The invention has the following beneficial effects:

(1) the invention adopts a high-humidity extrusion technology to realize the purpose of preparing the vegetarian sausage with high nearness to the real sausage in terms of nutrient content, appearance, color, flavor and taste by taking common commercial vegetable protein as a raw material. In addition, the selection of the plant protein raw material is not limited, so that the raw material cost is greatly reduced.

(2) The invention meets the nutritional value requirement of vegetarian sausage products and also meets the soft, elastic and chewy taste characteristics of the products by scientific screening, formula combination and blending and controlling the physical and chemical indexes of the crude protein content and the nitrogen solubility index of the raw materials.

(3) The invention adopts the combined processing technology of the high-humidity extrusion technology and the special die, and can realize the synchronous shaping, flavoring, coloring and curing of the product.

(4) The vegetable protein fat sausage product produced by the invention has the appearance, color, flavor and taste similar to the real fat sausage, has the characteristics of high protein, low fat, low energy, zero cholesterol and the like, is suitable for various cooking processing treatments such as later segmentation, marinating, instant boiling, barbecue and the like, and can be used for scenes such as hot pot instant boiling, fried dish cooking, pre-made dishes, flour topping, leisure snacks and the like.

(5) The production method of the vegetable protein sausage has simple operation process, can realize continuous and large-scale production process, does not discharge pollutants such as waste water, waste residue, waste gas and the like, and completely meets the national policy requirements of environmental protection and sustainable development.

Drawings

FIG. 1 is a process flow diagram of the vegetable protein sausage of the present invention.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

The method comprises the steps of purchasing plant protein raw materials such as commercially available soybean protein (including low-temperature soybean meal, soybean protein concentrate and soybean protein isolate), wheat protein, peanut protein, pea protein, rice protein, walnut protein, linseed protein, chickpea protein, fructus cannabis protein, mung bean protein, broad bean protein, potato protein and oat protein, and measuring physical and chemical indexes such as moisture content, crude protein content, nitrogen solubility index and the like of each raw material.

Example 1

This example provides a method for producing vegetable protein sausage, as shown in fig. 1, comprising the following steps:

(1) preparing raw materials:

separating soybean protein isolate and wheat protein according to the weight ratio of 4: 1, mixing to ensure that the content of crude protein in the mixed raw materials is not lower than 80 percent and the nitrogen solubility index is not lower than 40 percent;

adding yeast extract, beany flavor masking agent and sausage flavor according to the weight ratio of 0.2 percent, wherein the weight ratio of yeast extract to the sausage flavor is 5: 2: 2, then mixing the auxiliary material additives in a gradient manner step by step; obtaining a mixed material;

(2) extruding:

uniformly feeding the uniformly mixed material through a feeder by adopting a double-screw extruder, and simultaneously adding water on line through a constant flow pump;

synchronously regulating and controlling the feeding speed of an extruder to be 30g/min, the water content of the product to be 50%, the rotating speed of a screw to be 150 rpm and the temperature of a cylinder to be 140 ℃, and ensuring that the extruded product has the unique hardness, elasticity and chewing mouthfeel of the sausage;

(3) molding a mold:

connecting a special die at the tail end of a cylinder of an extruder, and controlling the temperature of the die at 130 ℃ to ensure that an extruded product has a structure, a taste and a wrinkle shape similar to those of a fat sausage;

(4) the product is cooled to below 25 ℃ within 1 minute by using a cooling system, so that condensed water is prevented from being formed;

(5) controlling the speed of the cutter to cut the sausage product into desired lengths;

(6) and packaging the cooled fat intestines, and warehousing and refrigerating.

(7) And (4) evaluating the similarity of sensory characteristics of the prepared vegetable protein sausage product.

Example 2

The embodiment provides a production method of vegetable protein fat sausage, which comprises the following steps:

(1) preparing raw materials:

mixing low-temperature soybean protein, wheat protein and pea protein according to the weight ratio of 3: 3: 4, mixing to ensure that the content of crude protein in the mixed raw materials is not less than 65 percent and the nitrogen solubility index is not less than 30 percent;

adding yeast extract, beany flavor masking agent and sausage flavor according to the weight ratio of 0.5 percent, wherein the weight ratio of yeast extract to the sausage flavor is 5: 2: 2, then mixing the auxiliary material additives in a gradient manner step by step;

(2) extruding:

uniformly feeding the uniformly mixed materials by a feeder by adopting a double-screw extruder, and simultaneously adding water on line by a constant flow pump;

synchronously regulating and controlling the feeding speed of an extruder to be 20g/min, the water content of the product to be 55%, the rotating speed of a screw to be 200 r/min and the temperature of a cylinder to be 150 ℃, and ensuring that the extruded product has the unique hardness, elasticity and chewing mouthfeel of the sausage;

(3) molding a mold:

connecting a special die at the tail end of a cylinder of an extruder, and controlling the temperature of the die at 140 ℃ to ensure that an extruded product has a structure, a taste and a wrinkle shape similar to those of a fat sausage;

(4) - (7) operation same as in example 1.

Example 3

The embodiment provides a production method of vegetable protein fat sausage, which comprises the following steps:

(1) preparing raw materials:

mixing soybean protein concentrate, peanut protein and hemp seed protein according to a weight ratio of 6: 3: 1, mixing to ensure that the content of crude protein in the mixed raw materials is not lower than 70 percent and the nitrogen solubility index is not lower than 30 percent;

adding yeast extract, beany flavor masking agent and sausage flavor according to the weight ratio of 0.8 percent, wherein the weight ratio of yeast extract to the sausage flavor is 5: 2: 2, then mixing the auxiliary material additives in a gradient manner step by step;

(2) extruding:

uniformly feeding the uniformly mixed materials by a feeder by adopting a double-screw extruder, and simultaneously adding water on line by a constant flow pump;

synchronously regulating and controlling the feeding speed of an extruder to be 40g/min, the water content of the product to be 55 percent, the rotating speed of a screw to be 180 r/min and the temperature of a machine barrel to be 145 ℃, and ensuring that the extruded product has the unique hardness, elasticity and chewing mouthfeel of the sausage;

(3) molding a mold:

connecting a special die at the tail end of a cylinder of an extruder, and controlling the temperature of the die at 140 ℃ to ensure that an extruded product has a structure, a taste and a wrinkle shape similar to those of a fat sausage;

(4) - (7) operation same as in example 1.

Example 4

The embodiment provides a production method of vegetable protein fat sausage, which comprises the following steps:

(1) preparing raw materials:

low-temperature soybean protein isolate, chickpea protein, oat protein and mung bean protein are mixed according to the weight ratio of 4: 1: 1: 2, mixing to ensure that the content of crude protein in the mixed raw materials is not less than 75 percent and the nitrogen solubility index is not less than 35 percent;

adding yeast extract, beany flavor masking agent and sausage flavor according to the weight ratio of 0.8 percent, wherein the weight ratio of yeast extract to the sausage flavor is 5: 2: 2, then mixing the auxiliary material additives in a gradient manner step by step;

(2) extruding:

uniformly feeding the uniformly mixed materials by a feeder by adopting a double-screw extruder, and simultaneously adding water on line by a constant flow pump;

synchronously regulating and controlling the feeding speed of an extruder to be 40g/min, the water content of the product to be 55 percent, the rotating speed of a screw to be 180 r/min and the temperature of a machine barrel to be 145 ℃, and ensuring that the extruded product has the unique hardness, elasticity and chewing mouthfeel of the sausage;

(3) molding a mold:

connecting a special die at the tail end of a cylinder of an extruder, and controlling the temperature of the die at 130 ℃ to ensure that an extruded product has a structure, a taste and a wrinkle shape similar to those of a fat sausage;

(4) - (7) operation same as in example 1.

Example 5

The embodiment provides a production method of vegetable protein fat sausage, which comprises the following steps:

(1) preparing raw materials:

mixing low-temperature soybean protein isolate, wheat protein and rice protein according to a weight ratio of 5: 3: 2, mixing to ensure that the content of crude protein in the mixed raw materials is not less than 75 percent and the nitrogen solubility index is not less than 45 percent;

adding yeast extract, beany flavor masking agent and sausage flavor according to the weight ratio of 1.0 percent, wherein the weight ratio of yeast extract to the sausage flavor is 5: 2: 2, then mixing the auxiliary material additives in a gradient manner step by step;

(2) extruding:

uniformly feeding the uniformly mixed materials by a feeder by adopting a double-screw extruder, and simultaneously adding water on line by a constant flow pump;

synchronously regulating and controlling the feeding speed of an extruder to be 50g/min, the water content of the product to be 65 percent, the rotating speed of a screw to be 300 revolutions/min and the temperature of a cylinder to be 150 ℃, and ensuring that the extruded product has the unique hardness, elasticity and chewing mouthfeel of the sausage;

(3) molding a mold:

connecting a special die at the tail end of a cylinder of an extruder, and controlling the temperature of the die at 140 ℃ to ensure that an extruded product has a structure, a taste and a wrinkle shape similar to those of a fat sausage;

(4) - (7) operation same as in example 1.

Comparative example 1

This example provides a vegetable protein sausage which differs from example 5 only in that: the crude protein content in the mixed raw materials is 45 percent, and the nitrogen solubility index is 10 percent.

Comparative example 2

This example provides a vegetable protein sausage which differs from example 5 only in that: the operating conditions of the high-humidity extrusion technology are as follows: the feeding speed is 50g/min, the water content of the product is 45 percent, the rotating speed of a screw is 300 r/min, and the temperature of a machine barrel is 100 ℃.

Comparative example 3

This example provides a vegetable protein sausage which differs from example 5 only in that: the temperature of the mold molding is 100 ℃.

Effect verification:

1. sensory evaluation

Sensory evaluation criteria are shown in table 1.

TABLE 1 organoleptic evaluation table of vegetable protein sausage products

The sensory evaluation results are shown in Table 2.

TABLE 2 different examples the vegetable protein sausages prepared in the examples have a similarity score with the organoleptic properties of the real halogen sausages

Remarking: the average value was scored by 10 trained sensory evaluators, with closer to 5 indicating a greater similarity to genuine fat intestine.

As can be seen from Table 2, the sensory evaluation of the products obtained in examples 1 to 5 is superior to that of comparative examples 1 to 3, which shows that the vegetarian sausage product with better sensory evaluation can be obtained by optimizing the production method and conditions according to the present invention.

In addition, the sensory evaluation of the example 5 integrally optimizes the examples 1 to 4, verifies that the proper range of the protein content in the raw material formula, the percentage relation between the formula nitrogen solubility index and the protein content, and the parameter combination of matched process conditions are very important for forming the mouthfeel and the appearance of the product similar to the fat intestine.

2. Nutrient composition

The results of the nutrient analysis of example 5 are shown in Table 3.

TABLE 3 comparison of the vegetable protein enteral product of example 5 with the actual enteral nutritional profile

As can be seen from tables 2 and 3, the vegetable protein fat sausage prepared by the production method of the invention not only has high simulation sensory evaluation, but also has better nutritional ingredients than real fat sausage, wherein the protein content can reach 30.6%, and the contents of fat and cholesterol are obviously reduced.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.